Content
Podgrudok blackening belongs to the Russula family. In appearance it resembles a milk mushroom. This variety and other dark mushrooms are combined into one group. A characteristic feature of the representatives is the black color of the pulp.
Where do the blackening pods grow?
The species forms a mycelium near hardwood trees. Mushrooms live in coniferous, deciduous, and mixed forests. The preferred habitat region is Western Siberia and temperate Russia. They can also be found in broad-leaved, spruce thickets. Blackening podgrudok is common in Western Europe and Asian countries.
It grows mainly in small groups. Fruiting is long-lasting, beginning in mid-summer and ending at the end of October. According to the observations of mushroom pickers, mushrooms grow even in cold areas, for example, on the Korean Isthmus. In the Leningrad region they appear in August.
What do blackening loads look like?
On average, the diameter of the cap varies from 5 to 15 cm. However, there are large specimens with a size of the upper part of more than 25 cm. When they appear, young mushrooms have a white cap; over time, the color becomes dirty gray or brown. There are brown fruiting bodies with an olive tint. In the center the cap is dark gray, lighter at the edges. The photos correspond to the description of the loading blackening.
The surface is dry, only in humid weather there is a small amount of mucus on the skin. On the first day after appearance, the shape of the cap is spherical, later it becomes flat. Shallow pits are visible in the center. There are often cracks on the surface of the cap, through which the white flesh is visible.
The plates are large and thick. Rarely located. In young mushrooms they are white, while in old ones they have a gray, brownish-pink tint. There are atypical specimens with black plates.
The height of the leg is 10 cm. The structure is dense, the color is white. The shape is cylindrical. As it grows, the leg also acquires a dirty gray tint.
The pulp of the blackening podgruzdka is thick, but fragile. The composition includes iron sulfate, which upon contact with air oxidizes and turns the cut pink. The taste is slightly bitter, the aroma is weak, pleasant.
Is it possible to eat a blackening load?
Mushrooms belong to category 4. This is an edible species. They are allowed to be consumed boiled or salted.However, it is worth using young fruiting bodies; old ones have quite hard flesh. They are usually wormy.
Taste qualities
The blackened load is very reminiscent of a milk mushroom in taste. The flesh is crispy, but bitterness is noted, so the mushroom is boiled for 20 minutes before eating. For pickling, be sure to soak in salted water for 3-5 days. For young mushrooms, the procedure takes only 6 hours. The bitterness will go away with the liquid. Afterwards the skin will be easier to peel.
Benefits and harms
The blackening pulp contains:
- vitamins E, PP, F, B1, B2;
- mono- and disaccharides, dietary fiber;
- saturated, unsaturated acids;
- microelements: sodium, phosphorus, iron, calcium, potassium, magnesium.
Mushrooms are a nutritious and dietary product. They have anti-inflammatory and antibacterial properties. Helps improve metabolic processes in the body.
It should be remembered that mushrooms, if prepared incorrectly, can cause heaviness, pain, and disruption of the gastrointestinal tract. People with stomach problems are not advised to use them. Heavy foods can be dangerous for older people who still have diseases of the liver, kidneys, gall bladder, and immunity.
Even edible varieties can cause trouble if there is an individual sensitivity. A person may have an acute reaction to a specific type of mushroom.It is not recommended for children under 12 years of age, pregnant and lactating mothers to eat blackened pogrudok.
Collection rules
It is best to go mushroom picking early in the morning. It is at this time that the lighting mode is optimal. It is necessary to know the characteristics of the mushrooms being collected. In a new forest, in a different climate, the country is better off collecting under the supervision of a local mushroom picker. Familiar species may turn out to be poisonous counterparts. A mistake can lead to fatal consequences.
The terrain is of no small importance. It is not recommended to collect blackening loads in forest belts near highways, cemeteries, fertilized agricultural fields, and chemical industry enterprises.
When picking mushrooms, it is important to pay attention to the shape, color of the cap, color and smell of the pulp, characteristic features, and soil. This will help identify the poisonous species.
Podgrudok blackening is capable of growing in the substrate. After a few days it appears on the surface and breaks the top layer. The soil is cracking in this area. Another feature of the type is its slow decomposition under natural conditions. In the process, the fruiting body darkens. A dried specimen can be preserved until next season.
After returning from the forest, a mandatory step is sorting the crop. It is then that suspicious and dangerous species are cut off.
False doubles loading blackening
Due to inexperience, a mushroom picker may confuse the blackening mushroom with false toadstool, which is a poisonous mushroom. To prevent this from happening, you should know the main features of a false double.
Pale grebe - spherical or flat type of cap. Color green, light gray, olive. The plates are frequent, small, white in color. The leg is high. It has a thickening at the base. The color is beige. The surface is covered with a mesh pattern. The flesh of the pale toadstool is light and does not change color when cut.
The blackening load has harmless doubles. They will not cause harm, and a joint tandem will be a delicious dish on the table.
- The loader is white and black. It has a whitish cap with a gray tint. The plates are thick. The flesh is light, but immediately turns black when cut. They grow in birch and aspen groves. The fruiting period begins in autumn. Rarely seen.
- Loader black. It is characterized by an external resemblance to the blackening load. You can distinguish mushrooms from each other by the color of their flesh. The cut of the black mushroom has a brown tint and is covered with spots. Settles in coniferous forests.
Application of loading blackening
The young mushroom is first cleaned of forest debris, sand, and grass. After the preliminary preparation described earlier, frying and pickling are carried out using hot or cold methods.
Conclusion
Pogruzdok blackening is an edible mushroom. At least some sources indicate its conditional purpose. The main thing is not to confuse them with false doubles. This type of russula is really good when fried and salted. Don't neglect them.
