Russula

Blackening podgruzdok (Russula nigricans)

or

Russula blackening

Blackening podgruzdok - a type of mushroom included in the genus russula, belongs to the russula family.

It has a cap from 5 to 15 centimeters (sometimes larger specimens are found - even up to 25 centimeters in diameter). At first, the cap is whitish in color, but then it becomes dirty grayish, brown with a shade of soot color. There are also brownish specimens with an olive tint. The middle of the cap is darker and the edges are lighter. On the cap there are adhering particles of dirt, earth, forest debris.

The blackening podgruzdok has a smooth, dry cap (sometimes with a slight admixture of mucus). It is usually convex, but then becomes flat and spread. Its center becomes smooth over time. Cracks may form on the cap, which expose a beautiful white flesh.

The plates of the fungus are thick, large, and sparsely located. At first they are white, and then they turn gray or even brownish, with a pinkish tint. There are also atypical black plates.

Leg Loading blackening - up to 10 centimeters. It is strong, cylindrical in shape. As the fungus ages, it becomes a dirty brown color.

The pulp of the mushroom is thick, breaking. Usually white, slowly turns reddish at the site of the incision. It has a pleasant taste, slightly bitter, and a pleasant weak aroma. Ferrous sulfate turns this pulp pink (then it turns green).

Distribution area, growing time
The blackening podgruzdok forms mycelium with hard tree species. Grows in deciduous, mixed forests. Also, the mushroom can often be seen in spruce and deciduous forests. A favorite place of distribution is the temperate zone, as well as the region of Western Siberia. The mushroom is not rare in Western Europe either.

In the forest, it is found in large groups. Begins to bear fruit in mid-summer, and this period ends until winter. According to the observations of mushroom pickers, it is found in such a northern region as the Karelian Isthmus, at the end of the forest it is not uncommon in the Leningrad region.

Mushroom twins

• Podgruzdok white and black (Russula albonigra). He has thick and falling plates, as well as a whitish hat, a grayish tint. The pulp of such a mushroom can turn black almost immediately. Redness is not visible in such mushrooms. In autumn, in birch and aspen forests, it is quite rare.
• Lamellar podgruzdok (Russula densifolia). It is distinguished by a brownish-brown and even brownish cap with a black tint. The plates of such a cap are very small, and the mushroom itself is smaller. The pulp first turns reddish, but then slowly turns black. In autumn, in coniferous and mixed forests, it is quite rare.
• The podgruzdok is black. When broken or cut, the flesh of this mushroom turns brown. But it has almost no dark, almost black shades. This mushroom is an inhabitant of coniferous forests.

These types of mushroom, as well as Podgruzdok blackening itself, form a separate group of mushrooms. They differ from others in that their flesh acquires a characteristic black color. Old mushrooms of this group are rather tough, and some of them can have both white and brown shades.

Is this mushroom edible
Blackening podgruzdok belongs to the fourth category of mushrooms. It can be eaten fresh (after boiling thoroughly for at least 20 minutes), as well as salted. In salty form, it quickly takes on a black tint. You need to collect only young mushrooms, since the old ones are quite tough. Moreover, they are almost always wormy. However, Western researchers consider this mushroom to be inedible.

Video about the blackening Podgruzdok mushroom:

additional information
The fungus can grow in the substrate. Some old specimens of the fungus can come to the surface, this breaks the soil layer. The fungus can often be wormy.Another characteristic feature of the fungus is that it decomposes slowly in natural conditions. During decomposition, the mushroom turns black. Dried mushrooms persist for quite a long time, up to the next year.

Simple and delicious recipes

Russula is a versatile mushroom. This species can be fried, salted, pickled, frozen for the winter, and even fermented. But drying is undesirable, since some varieties can be bitter.

If you brought russula from the forest - how to cook them, how much to cook? It's simple. To remove bitterness, forest gifts need to be soaked for 10-12 hours in cold water, periodically changing it. After they are rinsed, washed again and boiled for 30 minutes in salted water. Once these processes are complete, the mushrooms can be prepared according to the recipes. The water in which the russula was cooked can no longer be used, all the bitterness has gone into it.

Soup

You will need simple ingredients to make a fragrant, rich mushroom soup. The whole process will take 20 minutes.

Components:

• russula - 400 g;
• potatoes - 4 pcs.;
• onion - 1 pc.;
• carrots - 1 pc.;
• vermicelli - 200 g;
• greens, salt.

How to cook:

1. Wash, peel and slice the fruit.
2. Cut clean vegetables into cubes or strips.
3. Boil the mushrooms for 15 minutes, drain the water, place the product in a fresh one.
4. Add the potatoes and cook for 10 minutes, then add the rest of the vegetables.
5. Season the soup with spices, salt, add bay leaf to taste. Cook for another 10 minutes. until complete readiness.

Fried mushrooms with potatoes

Before preparing this dish, it is advisable to peel, soak and boil the fruit bodies (if they taste bitter). Pass the onions in sunflower oil, then add the mushrooms and potatoes, cut into strips, and fry until they acquire a pleasant golden color (10-15 minutes). Then, to taste, you can put sour cream, season with salt, pepper, chopped herbs.

Salting for the winter in banks

Russula can be salted in different ways: hot, cold, stored in barrels, cans, canned for the winter

Pay attention to the hot method - it will save time

Ingredients:

• mushrooms - 1 kg;
• coarse salt - 100 g;
• cherry leaves - 8 pcs.;
• cloves - 5 pcs.;
• black peppercorns - 2-3 pcs.

How to pickle edible russula:

1. Rinse them, place them in a container of cold salted water for 3 hours to remove the bitterness.
2. Pour water into a saucepan, add salt, bring to a boil. Place the fruits in it, cook for 20 minutes, constantly removing the foam.
3. Add spices, cook for another 7 minutes.
4. Spread the product in sterile jars, fill with boiling marinade, seal.

Pickling

This method will not take much time, but in winter you will always have a tasty, healthy snack on your table.

Ingredients:

• mushrooms - 2 kg;
• water - 3 l;
• table vinegar - 150 ml;
• onions - 3 heads;
• cloves - 3 pcs.;
• granulated sugar - 1 tbsp. l .;
• salt - 50 g;
• bay leaf - 5 pcs.;
• allspice peas - 5 pcs.

How to pickle, step by step description:

1. Boil russula in salted water for 20 minutes, constantly removing the foam.
2. As soon as the fruits sink to the bottom, you need to discard them in a colander and cool.
3. Prepare the marinade: for this, dissolve spices, salt, sugar, onion chopped into 2 or 4 parts in a liter of water.
4. Boil the brine for 10 minutes, add vinegar.
5. Arrange the boiled russula in the jars, fill with boiling marinade, seal with lids.