Content
The blackened floret is a conditionally edible species of the Champignonaceae family. This specimen is classified as a rain mushroom; its appearance resembles a bird’s egg. This mushroom is edible, but only young representatives of the species are used in cooking. Since this family contains poisonous and inedible specimens, in order not to harm your body, you need to carefully familiarize yourself with the external data, view photos and videos.
Where do the blackening fluffs grow?
Blackening fluff is distributed throughout Russia.Prefers to grow on fertile, well-drained soil in deciduous forests, in open, sunny meadows, along roads, in parks and squares.
What do blackened flutterbirds look like?
Blackening-type fluffy mushroom belongs to the 4th group of edibility. Before going into the forest, in order not to collect poisonous specimens, you need to study the external description.
The fruiting body of the forest “dweller” is spherical in shape, slightly flattened on the sides, no more than 6 cm in size. The surface is covered with a two-layer skin. The top layer of young representatives is snow-white; the skin is dry and velvety to the touch. With age, it acquires a coffee or cream color. In dry weather, the old skin cracks, and the inner shell, painted brown or black, can be seen with the naked eye.
The pulp is whitish, darkens with age. In autumn it degenerates, making room for dark spore powder. When the mushrooms are ready to reproduce, the skin ruptures, creating an opening for the release of spores.
Is it possible to eat blackened fluff mushrooms?
This type of butterfly belongs to the 4th group of edibility. For cooking, only young specimens with tender flesh are used. In older species, the fruiting body is hard and dark and can cause stomach upset if consumed.
Taste qualities of mushroom
The snow-white, fleshy pulp has a pleasant aroma and delicate taste. But before using this species in cooking, you must be completely sure of the authenticity of the species, since poisonous specimens can cause food poisoning.
Benefits and harm to the body
This specimen is not considered a valuable species, since it is inferior in chemical composition to milk mushrooms, saffron milk caps, chanterelles and boletus mushrooms. But the fruiting body includes a large number of macro- and microorganisms. Porkhovka blackens also contains quickly digestible carbohydrates, which are responsible for brain function and satisfying hunger.
Benefits of blackening fluff:
- increases hemoglobin;
- strengthens bone tissue;
- removes toxins and waste;
- strengthens the heart muscle;
- slows down cell aging;
- improves digestion.
Important! To improve the functioning of the body, it is necessary to consume this species in small quantities and only in boiled form.
Porkhovka also has contraindications. Mushroom dishes are not recommended:
- children under 5 years old;
- people with peptic ulcers and severe heart disease.
Since this species has poisonous specimens, the collection of fluff mushrooms should only be carried out by an experienced mushroom picker.
False doubles
This forest “resident” has edible and inedible counterparts. These include:
- Lead gray – an edible mushroom, only young representatives are used for food. It can be recognized by its small size. The fruit body is spherical in shape, up to 3 cm in diameter. The surface is covered with whitish skin, which turns dark gray with age. The pulp is dense and fleshy, without a pronounced aroma or taste. It prefers to grow in small families on sandy soil, along roads, in illuminated clearings, and in open forests. It begins to bear fruit from June to September.
- Common puffball - an inedible representative of the forest kingdom. It grows among deciduous and coniferous trees, begins to bear fruit in late autumn, and lasts until the first frost. The fruit body is round in shape, up to 6 cm in size.The skin is smooth, finely scaly, dirty lemon or brown in color. The pulp is dense, fleshy, white when young, gradually becoming purple-black.
Collection rules
Mushroom hunting is carried out from early June to mid-September. Since the fruiting body absorbs toxic and radioactive substances like a sponge, collection should take place away from roads and industrial enterprises. The found mushroom is carefully twisted out of the ground, and the resulting hole is sprinkled with earthen or leafy substrate.
Use
Only young specimens with tender, whitish flesh are used in cooking, as they have a delicate taste and a pleasant mushroom aroma. Before cooking, the harvested crop is thoroughly washed and cleared of hard skin. Then they can be dried, boiled, fried and canned. The aromatic, tender pulp is perfect for preparing hot salads, sauces, first courses and baking fillings.
Conclusion
The blackened porchovka is a conditionally edible species that is distributed throughout Russia. Prefers deciduous forests and fertile soil, bears fruit throughout the warm period. The harvested crop is ideal for preparing fried, stewed and canned dishes.
