Loader black and white. Black podgruzdok (black russula): photo and description. Types of edible mushrooms. ✎ Similar species and nutritional value

For an experienced mushroom picker, the question of how a milk mushroom differs from a squeaky mushroom will not be a reason for long thought. He knows very well all the differences that make it possible to eliminate the risk of inedible and poisonous specimens ending up in the basket. We invite you to learn how to distinguish white milk mushrooms from mustard, violin, volnushka, row and other mushrooms that are similar in appearance. The page contains comparative characteristics and full descriptions of similar types of mushrooms. Be sure to look at how to distinguish white milk mushrooms from false ones in the photo, which illustrates all the typical signs. This will help you feel more confident during a “quiet hunt” in the forest. Pick mushrooms very carefully. Recently, cases of poisoning from eating seemingly familiar types of mushrooms have become more frequent. In fact, there is active mimicry and poisonous mushrooms become very similar to edible ones in appearance.

The cap is round, usually concave inward, funnel-shaped, white or yellowish in color, with large rusty spots, moist, slightly fluffy, with a large fringe along the edges. The plates are white, yellowish. The pulp is white, dense, juicy, thick, and secretes a bitter milky juice, especially when broken. The leg is short, white, hollow inside. They belong to the “plate” mushrooms, in which the lower part of the caps consists of delicate plates. Next, we will look at the main differences between milk mushrooms and a number of mushrooms that are similar in appearance.

Grows in birch forests and mixed forests with an admixture of birch. It is found quite rarely, but sometimes in large groups, from July to October. The cap is large, up to 20 cm in diameter, in young mushrooms it is white, rounded-convex, then funnel-shaped, with a shaggy edge turned down, white or slightly yellowish, often with faintly noticeable watery concentric stripes. In damp weather it is mucous, which is why this mushroom is called “raw milk mushroom”. The pulp is white, dense, brittle, with a spicy odor.

The milky juice is white, acrid, bitter in taste, and turns sulfur-yellow in air.

The plates descending along the stalk, white or cream, with a yellowish edge, wide, sparse. The stem is short, thick, bare, white, sometimes with yellowish spots, and in mature mushrooms it is hollow inside. Conditionally edible, first category. Used for pickling, less often for pickling. Salted milk mushrooms have a bluish tint.

What is the difference between a white breast and a black one?

Grows in coniferous and deciduous forests. Occurs singly and in groups from July to October, and sometimes in November. The cap is up to 20 cm in diameter, almost flat, with a depression in the middle and a curled edge. Later, the cap becomes funnel-shaped with straightening edges. The surface is slightly sticky, olive-brown, lighter towards the edge. The first thing that distinguishes a white mushroom from a black one is the color of the outer color. The plates are dirty whitish, later with brownish spots. They darken when pressed.

The leg is short, thick, at first solid, then hollow. The pulp is dense, white or grayish-white, with abundant white acrid milky juice, darkening at the break. Black milk mushrooms are good for pickling. Thoroughly washed and soaked, they lose their bitterness, their flesh becomes crispy and dense. When salted, the cap acquires a beautiful dark purple-cherry color. Black milk mushrooms in salting do not lose their strength and taste for years. Conditionally edible, third category.

The difference between a white load and a milk mushroom

The cap of the milk mushroom is more concave than that of a real milk mushroom, less fluffy. In young caps, the edges of the cap are also turned inward, but not completely lowered. Hat and rare records white. The pulp is white; when broken, a bitter milky juice is released. The dry surface and white color are the distinctive features of this mushroom.

Grows from late July to late autumn. The main difference between white mushroom and milk mushroom is that it is found in coniferous, deciduous and mixed forests in the northern part of the forest zone. Grows from July to October. The cap is white - up to 20 cm in diameter - at first flat-convex with a curved edge and a depression in the middle, then funnel-shaped with straightening edges, pure white, sometimes with brownish-yellow spots (scorches). The leg is up to 5 cm long, smooth, at first solid, then hollow, white. The flesh is white, does not change at the break, the flesh in the cap tissue is moist, in the plates it is caustic. The plates are descending, narrow, clean, sometimes forked towards the outer edge, bifurcated, white.

Usually this mushroom is salted. The salted load acquires a slightly brownish color. In many places, white milk mushrooms are called “dry milk mushrooms” in contrast to real milk mushrooms, which usually have a slightly slimy cap. White milk mushrooms differ from real milk mushrooms in other ways. The edges of their caps are not pubescent, and the flesh does not contain milky juice. Conditionally edible, second category, used salted and pickled. In the northern half of the forest zone there is another type of podgrudok - black podgrudok. The cap is up to 15 cm in diameter, flat-convex with a depression in the middle and with a curled edge, later funnel-shaped, glabrous, slightly sticky, from dirty gray to dark brown in color.

The pulp is white or grayish-white, without milky juice.

The plates are often grayish-dirty in color and turn black when pressed. Because of the dark color of the cap, the mushroom is sometimes called “grain”, and because of its fragile flesh – “black russula”. These mushrooms are often wormy. Its plates are very caustic. For salting, it must be boiled. When salted and boiled, it is dark brown in color. Conditionally edible, third category, used only for salting. Salted mushrooms turn black.

Look at the difference between milk mushrooms and subloads in the photo, which shows the main differences.

How do milk mushrooms differ from milk mushrooms?

It grows from the end of August until the first frost, mostly alone in birch forests and mixed forests, mainly in the northern part of the forest zone. The cap is up to 12 cm in diameter, at first flat with a hole in the center and with a rolled edge, later funnel-shaped, fibrous, shaggy and woolly along the edge. Let's figure out how milk mushrooms differ from milk mushrooms and how to differentiate them in the field.

In wet weather, the middle of the cap is sticky, pink or yellowish-pink, with pronounced dark concentric zones. The plates are adherent or descending, thin, white or slightly pinkish. The leg is up to 6 cm long, up to 2 cm in diameter, cylindrical, hollow, one-color with a cap. The pulp is loose, brittle, white or pinkish, with white, pungent, acrid milky juice. Volnushka is used for salting. It is pickled only after thorough soaking and boiling, otherwise the mushrooms can cause severe irritation of the gastric mucosa. It is best to take young mushrooms for pickling, up to 3–4 cm. Their cap is strong, with the edge curled deep inside. Such small waves are called “curls”. When salted, it has a pale brown color with an admixture of pink, and retains pronounced dark zones. In the northwestern and central regions of the country and in the Urals, usually on the edges of young birch forests from the beginning of August to October you can find the white moth. It is in many ways similar to the pink wave, but smaller. The cap, up to 6 cm in diameter, is fluffy-silky, at first convex, later funnel-shaped, white with yellowish-reddish, blurry spots, with a curled hairy edge. The white milky juice is pungent and sometimes bitter. The plates are light fawn, slightly pinkish, adherent or descending, frequent, narrow. The leg is dense, brittle, short, smooth. The flesh is white or slightly pinkish. Belyanka is sometimes confused with white podgruzdka. But the latter has a much larger cap, and the edge is bare or slightly pubescent. It is only used for pickling after preliminary soaking in water or scalding with boiling water. Belyanka is valued for its delicate pulp and pleasant taste. When salted it is light brownish. The mushroom is conditionally edible, second category.

Differences between violin and milk mushroom

Quite often found in coniferous and deciduous forests of the middle zone, in large groups, from mid-June to mid-September. The cap is up to 20 cm in diameter, at first flat-convex, depressed in the middle, with a curled edge. The difference between the violin and the milk mushroom is that later the cap becomes funnel-shaped with a wavy, often cracked edge. The surface is dry, slightly pubescent, pure white, later slightly buffy. The plates are sparse, whitish or yellowish. The leg is up to 6 cm long, thick, somewhat narrowed at the base, solid, white. The pulp is coarse, dense, white, later yellowish, with abundant white, pungent, pungent milky juice. The collected mushrooms in the basket rub against each other and make a characteristic creaking sound. For this they were called “violinists”, “creakers”. Mushroom pickers do not always take these mushrooms, although they are used for salting, becoming strong and acquiring a mushroom smell. The mushroom becomes white with a bluish tint and squeaks on the teeth. The mushroom is conditionally edible, category four. Used for salting and pickling. It must first be soaked and boiled to remove bitterness.

How to distinguish white milk mushroom from bitterling

You need to know how to distinguish white milk mushroom from bitterling, since it is found everywhere, but mainly in the northern half of the forest zone. Prefers somewhat damp forests. Usually grows in large groups. The cap is up to 8 cm in diameter, initially flat-convex, then funnel-shaped, usually with a tubercle in the middle, dry, silky, red-brown. The plates are descending or adherent, frequent, pale reddish-yellowish, usually with a white coating from spores. The leg is up to 8 cm long, smooth, cylindrical, first solid, then hollow, light reddish-brown, with white felt at the base. The pulp is dense, at first white, then slightly red-brown without much odor. The milky juice is white and very caustic; it is not for nothing that the mushroom is called bitter. Because of the very bitter, pungent taste, mushrooms are only salted, they must be boiled first, and only then they are salted. When salted, the mushrooms are dark brown in color, with a noticeable sharp lump on the cap. The mushroom is conditionally edible, category four.

Differences between black milk mushroom and pig milk

Svinushka, a genus of lamellar mushrooms. The difference between a pig and a milk mushroom is that it has a cap with a diameter of up to 20 cm, initially convex, then flat, funnel-shaped, with an edge turned inward, velvety, yellow-brown, sometimes with an olive tint. The flesh is light brown, darkening when cut. The plates are decurrent, connected at the bottom by transverse veins, and are easily separated from the cap. Leg length up to 9 cm, central or shifted to the side, narrowed downwards, the same color as the cap. The mushroom grows in forests of various types, in large groups, from July to October, and can form mycorrhiza.

It is imperative to know the difference between a black milk mushroom and a pig, because in recent years pig mushroom is classified as a poisonous mushroom (can cause poisoning, even death). It contains substances that lead to a decrease in red blood cells in the blood. Moreover, the manifestation of poisoning depends on the individual characteristics of the human body and can occur either a few hours later or several years after consuming these mushrooms. The fat pig is distinguished by its larger size and dark brown velvety leg. Forms mycorrhiza or settles on wood. Conditionally edible. Pig animals have the ability to accumulate harmful compounds of heavy metals.

What is the difference between a milk mushroom and a spruce row?

Grows on sandy soil in coniferous, mainly pine forests from August until autumn frosts, singly and in small groups. Distributed everywhere, but quite rare. The cap is up to 10 cm in diameter, fibrous, mucous-sticky, initially flat-convex, then semi-prostrate, light gray to dark gray in color, often with a yellowish or purple tint, darker in the center than along the edge, with radial dark stripes .

The most important thing that distinguishes milk mushroom from spruce row is that its flesh is not brittle, white, does not turn yellow in the air, has a faint smell of flour, and tastes fresh. The plates are white, then light yellow or bluish-grayish, sparse, wide. The leg is up to 10 cm long and up to 2 cm thick, smooth, white, then yellowish or grayish, fibrous, sits deep in the soil. The mushroom is edible, category four. Used boiled, fried, salted and pickled.

Differences between white milk mushroom and white milk mushroom

In the northwestern and central regions of the country and in the Urals, usually on the edges of young birch forests from the beginning of August to October you can find the white moth. It is in many ways similar to the pink wave, but smaller. The difference between the white milk mushroom and the white milk mushroom is as follows: the cap, up to 6 cm in diameter, is fluffy-silky, at first convex, later funnel-shaped, white with yellowish-reddish, blurry spots, with a curled hairy edge.

The white milky juice is pungent and sometimes bitter. The plates are light fawn, slightly pinkish, adherent or descending, frequent, narrow. The leg is dense, brittle, short, smooth. The difference between milk mushrooms and milk mushrooms is that their flesh is always white, and not slightly pinkish. Belyanka is sometimes confused with white podgruzdka. But the latter has a much larger cap, and the edge is bare or slightly pubescent. It is only used for pickling after preliminary soaking in water or scalding with boiling water. Belyanka is valued for its delicate pulp and pleasant taste. When salted it is light brownish.

What is the difference between a false breast and a real one?

The first thing that distinguishes a false breast from a real one is a cap with a diameter of 4-12 cm, densely fleshy, convex or flat-spread to funnel-shaped, sometimes with a tubercle, initially with a bent edge, and later with a drooping edge, dry, silky-fibrous, finely scaly, with age almost naked, ocher-meaty-reddish, ocher-dirty-pinkish-gray or pinkish-brownish, with vague spots when drying. The plates are descending, narrow, thin, whitish, later pinkish-cream and orange-ocher. The leg is 4-8×0.8–3.5 cm, cylindrical, dense, eventually hollow, tomentose, hairy-tomentose at the base, the color of the cap, lighter in the upper part, mealy. The pulp is yellowish with a reddish tint, the lower part of the stem is reddish-brownish, sweet, without much odor (when dried, it smells of coumarin); The milky juice is watery, sweet or bitter, and does not change color when exposed to air. Grows in moist coniferous and deciduous forests. Fruiting bodies are formed in July – October. Poisonous mushroom.

Watch how to distinguish a white milk mushroom from a false one in the video, which shows all the features.

There is a huge variety of mushrooms in nature: some are edible and some are poisonous. Only used for food edible species. Man appreciates this miracle of nature for its nutritional properties. After all, mushrooms have a number of beneficial substances. They contain proteins, microelements, mineral salts and vitamins that normalize the metabolic processes of the human body. For this reason, mushrooms are also called “forest” meat.

Summertime brings many surprises to mushroom pickers. The most common mushrooms in the forest zone are mushrooms from the Russula family. In this article we will introduce readers to black mushroom, give a description of the mushroom, and talk about the features of its growth. Let's look at how loading is useful and what the most common types of it are found in nature. In general, we’ll tell you what types edible mushrooms exist.

Edible mushrooms and their types

There are a lot of edible mushrooms in nature - thousands of species. The most delicious are oyster mushrooms, saffron milk caps, and boletus. To this list it is worth adding Caesar mushrooms, greenfinches, honey mushrooms, russula, umbrella mushrooms and others. Many of them are delicacies, such as the Caesar mushroom, which grows on the Mediterranean coast.

There are conditionally edible ones. These include trumpet mushrooms, milk mushrooms, value mushroom, oak mushroom, bitter mushroom, common morel, dung beetle and others. These gifts of the forest, after heat treatment, lose the toxic properties inherent in them in their raw form. It is advisable to use young mushrooms for food, after boiling them in a large amount of water for at least 40 minutes. As a result of this treatment, all bitter and caustic toxic substances will be removed.

Edible mushrooms are a storehouse of useful substances. Next, we’ll talk about the black podgruzdka - a bright representative of the Russula family.

Brief description

Podgrudki are quite large mushrooms; their cap can reach a diameter of 25 cm, but usually this figure ranges from 5-15 cm. The flesh is fleshy and brittle, white. As it grows, it can vary from pink-gray to blackening when cut. This is due to the fact that the mushroom plates age, acquiring a dark gray color on the dents. White spore powder.

The cap itself initially has a flat-convex shape, the edges are curved. Changes occur as the fungus ages. The older it is, the more depressed, similar to a wide funnel and straightened bare shape it acquires. With old age, the edges of the cap become wavy. During the ripening period, the cap changes color: at first it is dirty gray, and as it grows it changes shade to olive-brown or dark brown with a greenish tint. The skin of the cap cannot be removed. After rain, always dry and smooth, it is slightly slimy.

The black podgrudok mushroom has a thick stalk 2-3 cm thick. It is short, no more than 5 cm in height, and the same color as the cap itself. It feels dense to the touch, cylindrical in shape, without creases. When touched, a smooth structure is felt, but the surface immediately turns black.

Generic affiliation and characteristics

Podgrudok black is a representative of the russula genus, the russula family. In appearance it is similar to the common milk mushroom, which is why it got the name black russula. Unlike milk mushrooms, it does not have a characteristic fringe along the edge of the cap, which has a slightly grayish and sometimes blackish tint. There is no milky juice in the mushroom pulp, and with age the mushroom cap becomes sticky. In appearance it can resemble a dense and strong russula.

Places of growth and seasonality

Black Podgrudok, a photo and description of which we have provided you with, is a frequent visitor to the forest areas of our territory. It is found almost everywhere. But the largest accumulations of mushrooms can be observed in coniferous, broad-leaved and mixed forests. Their presence is indicated by small tubercles above the ground, covered with dry leaves.

It grows mainly in acidic sandy soil near pine trees. It prefers well-lit places, so it can often be seen along forest paths, near bodies of water and in sunny meadows. The easiest way to find a loading dock is to go to the northern part of the forest. These can be oak or birch groves.

On the territory of our country, in the forest belt, in addition to the black one, there is a white one. Peak ripening occurs in the summer months - July-August. Black podgrudok mushroom pickers will delight mushroom pickers with their harvest until October, being found in the forest zone not only individually, but also in entire large families.

In addition to Russia, black podgrudok is distributed throughout the entire globe, where a temperate climate prevails - this is North America, Canada, Western Europe, Central Asia, Far East.

Similar types and what is their difference

A description of edible mushrooms would not be complete without talking about their types. This also applies to loads. This type of mushroom, belonging to the Russula family, forms a separate independent group, which includes:

• loader black and white;
• often lamellar or densely leafy;
• the pod is greenish and blackening;
• black and white and short-legged;
• white false loading pad.

For example, a subspecies of the black mushroom has become the blackening podgrudok. Both representatives generally have similar characteristics: they are found in birch and coniferous forests, do not have milky sap, and are good for pickling, as both have a sharp and sweet taste. But the flesh of blackening russula does not turn red, but immediately turns black. Its leg in adulthood has a dirty yellow color, becomes covered with brown spots and turns black. The mushroom plates are sparse, the skin on the cap is easily separated. This is their difference.

Black podgrudok is often confused with another representative of the species - the thick-leafed or often-lamellar mushroom. The second grows on little-known soils and has a yellowish-brown tint. The mushroom cap is decorated with often adherent plates. It has an earthy odor and an overly pungent taste.

The black podgruzdok, the photo and description of which is presented above, is also confused with other members of the family, for example, with the white podgruzdok. Both belong to the group of edible mushrooms. Only the first one has a rather bland taste. For the same reason, it is confused with the black and white mushroom, which got its name from the ability of the cap to change color as it grows.

Nutritional value

This mushroom is edible. It is easy to harvest, but should be done while it is young. The older the load becomes, the more wormy it becomes. If we talk about taste qualities, then they are low. The mushroom retains the smell of damp earth, characteristic of mold, for a long time. The pulp has a sweetish and pungent taste in the plates, a little spicy.

Experts classify black mushrooms as category IV and recommend using them together with other mushrooms. More often it is used for pickling, making soups, pickling and frying. After soaking and heat treatment, the pulp becomes black, the pungent smell goes away, but the pleasant sweetish taste remains. Adult mushrooms, on the contrary, are tough and tasteless.

Dishes made from black russula are not high in calories, which is why they are loved and preferred by dieters. Black Podgrudok does not have poisonous counterparts, however, it is better for a specialist to collect mushrooms.

Medicinal properties

Podgrudok black is used in pharmaceuticals as an antisarcoma agent. Back in 2004, a group of scientists obtained an ellagic acid derivative from a fungus, called nigrikacin. The extract successfully inhibits the activity cancer cells, thereby stopping the growth of sarcoma and carcinoma. In addition, it contains substances that have antibacterial and antioxidant effects.

Habitat: deciduous, coniferous and mixed forests. It occurs from July to October. Grows in groups.

The cap is up to 15 cm in diameter, convex at first, depressed in a mature mushroom, with curved edges, dirty gray, then brown or black, sticky. The pulp is white, brittle, without milky juice, turns red when broken or cut, then turns brown and finally turns black. The taste is sweetish.

The plates are adherent to the stem or descending, white, and darken when pressed. Spore powder is white.

The leg is up to 5 cm long, 2.5-3 cm thick, smooth, dense, the same color as the cap.

A little-known edible of the third category. Used boiled and salted. When salted it turns black. Very damaged by insects.

And blackening: description of the mushroom and what the mushroom looks like in the photo

For active growth of the plant, a lot of light and a small amount of heat are required. This mushroom grows in huge quantities in the deciduous and mixed forests of the central zone of our country. Usually its mycelium dislocations are located near aspen and birch trees. It is these trees that create the most favorable conditions for their existence.

Podgruzdok among the people has a simpler name. This is a dry milk mushroom. It is not by chance that the mushroom is called this way. Unlike ordinary ones, they never become covered with mucus and do not become wet. The surface of their caps is always dry and slightly rough to the touch.

A regular loader looks the same. This is a fairly strong cap with inwardly curved edges with a diameter of up to 20 cm. The upper surface of the cap is matte white with yellowish inclusions. As the mushroom grows, it is prone to cracking. Characteristic feature– absence of milky juice on the cut of the stem and cap. Podgruzdok or dry milk mushroom belongs to the second category of edibility. It can be used for salting without first soaking in water

Loader black or black

From the beginning of July until the very end of October, the coniferous and deciduous forests of our country can please you with a rich harvest of another variety of dry milk mushroom. This is a black loader. It is also called black russula. And this is no coincidence. Externally, the black loader really resembles a russula. The cap is up to 15 cm in diameter and has a glossy surface of dark blue, almost black color. There is no milky juice.

Black podgrudok can be used as food in boiled, fried and salted form. Does not require soaking for direct use.

Pogruzdok white and mushroom cracker

Podgrudok white and mushroom cracker are the names of the same specimen. This is a variety of milk mushrooms and lamellar mushrooms, which are found in large numbers in bright places in deciduous forests. They can be used for food without prior boiling and soaking. They are distinguished by the absence of bitterness and unpleasant taste. belong to the category of little-known. But don't neglect them. They contain a fairly large amount of protein and various active substances that improve digestion processes. Dry milk mushrooms make excellent mushroom powder for sauces and seasonings.

What does a blackened boot load look like?

Podgrudok blackening is another type of agaric mushroom that is found by mushroom pickers in mixed and deciduous forests and remains unnoticed. Many people confuse them with poisonous and inedible due to their unsightly appearance. But let's try to figure it out.

There is a definite opinion among mushroom pickers that lamellar mushrooms must secrete milky juice. Dry milk mushrooms do not have milky juice. And this does not mean that it is poisonous. The blackened milk mushroom in appearance resembles a real milk mushroom. But unlike it, with the passage of time, its cap and leg begin to acquire a black color. Old specimens are almost black in all parts.

Vyacheslav Stepanov: mushrooms of the Kaluga region - black podgrudok (russula adusta)

Common names

Common names BLACK RUSSUL, NIGERUSHAHAT

Cap Cap: 5-10 (15) cm in diameter, at first convex, then convex-spread with a curved, later raised edge, slightly depressed, sometimes funnel-shaped, often strongly wavy-curved, sticky, at first fawn, pale brownish, grayish brownish , then dirty brownish, brown, brown-brown, darker in the middle, with a light, almost white edge, with numerous adhered particles of earth and debris. Plates

GillsPlates: medium frequency, slightly descending, first whitish, then dirty gray, with dark brown and black spots, tastes sharp, darkens when pressed. Controversy

SporesSpore powder white.Stem

StemStem: short, 3-5 cm long and 2-3 cm in diameter, cylindrical, dense, solid, then completed, whitish, then grayish, darkens when pressed. Pulp

FleshPulp: dense, then loose in the stem, brittle, white, then greyish, when cut it turns gray and darkens almost black, in old mushrooms it is almost black with a faint unpleasant sour odor, very often wormy, starting from the stem. Fruiting calendar

Accepted designations/Legend

The appearance of single mushrooms/seldom

Layers of sparse fruiting/not much

Periods of stable, mass fruiting/a lot

Divisions on the time scale correspond to five days of the month

Ticks on the time axis correspond to the five-day weeks of the month Habitat

Habitat: from early July to October in deciduous (with birch), coniferous and mixed (with pine) forests, in bright places, clearings, along paths, in groups, often, annually. More common in more northern forested regions Edibility

Edible or conventional edible mushroom(4 categories), used salted, sometimes (after thorough washing!) pickled (after boiling for about 15-20 minutes). Before boiling, some mushroom pickers soak them to soften the acridity of the plates. It turns black in the preparations.

Photos of the mushroom on the Internet

Other photographs of this mushroom in the WEBSearch for photographs of the mushroom on the Internet like Russula adusta

Notes

RemarksAddition: young mushrooms should be used, and not because they smell nicer, but because it is almost impossible to find a large and worm-free mushroom. Old mushrooms are completely black and completely corroded, they rot for a week or two, standing out on the grass as a black handful. There are three more types of half-grown mushrooms with blackening flesh: blackened mushrooms (see below), Loader black and white(Russula albonigra) with a whitish, dirty-grayish cap and quickly blackening flesh, rarely found in autumn in birch and spruce forests; Frequent plate loader(Russula densifolia) with a brown-brown cap and very frequent plates ( characteristic feature) with reddening and then blackening flesh and a burning taste, rarely found in autumn in coniferous and deciduous forests. All of them are used in salted form. Mentioned in reports

Links to the Informes The Black Grasshopper (Russula adusta) is mentioned in reports on this site:

Sergei Appolonov dated July 26, 2004

Kirill Bykov dated 09/11/2004

Yuri Semenov dated July 28, 2002

Yuri Semenov dated August 25, 2002

Yuri Semenov dated July 14, 2003

Yuri Semenov dated 08/11/2003

Report by Stanislav Sviridov dated 10/06/2002

Russula adusta, black loader

Hat: Diameter 7-15 cm, first flat-convex, then flat-concave, initially white-grayish, then unevenly colored, dark olive-brown, black. The pulp is grayish, thick, brittle, at the break it first turns red, then turns gray. The taste is sweetish.

Hymenophore: The plates are initially white, later grayish, darken when pressed, and are adherent.

Spore powder: White.

Leg: Relatively short and thick, 3-7 cm in length, up to 3 cm in thickness, cylindrical, solid, the same color as the cap or lighter, often with dark spots, darkens when pressed.

Similar species: There are plenty of similar mushrooms with gray caps and blackening flesh in the Russula family. The differences are quite minor. For example, the load is turning black, Russula nigricans- the pulp, upon contact with air, undergoes the same metamorphoses (from pink to dark gray), but there are rare plates. Russula albonigra turns black radically, without any flirting with the red part of the spectrum. U R. acrifolia distinctly bitter pulp. And so on. All this deserves a detailed analysis, which will, without any doubt, be carried out from a historical perspective.

Edibility: It is considered a good edible mushroom. Does not require any special measures.

Author's notes: As you certainly already know, Russula adusta- record holder for the most visited by worms. In our area it is often found, especially at the beginning of the fruiting period, from mid-July to mid-August, but I can say without exaggeration: I still don’t know what it tastes like. Once I found two (!) completely non-wormy mushrooms in a very damp, dark and completely non-mushroom broadleaf in the Tula region, but it so happened that already at the preparation stage these specimens were mixed with the rest of the mushrooms, and I was never able to find out what This is what the larvae of mushroom flies find in this wonderful mushroom.

It is difficult to distinguish the black russula from other blackening russulas. The frequency of the blades is one of the signs that allows one to incline the mushroom to the species Russula adusta. One, but not the only one.

The mushroom, which, by the will of fate, spent most of its life under a thick layer of litter, comes out looking like this. And it’s good if it comes out - a significant part of the black loads will never see the light of day. However, why use light - mushroom flies still fly to the smell

Other names: nigella, black russula

It usually grows in the northern half of the forest zone in coniferous and deciduous forests, sometimes in large groups, in July - October.

hat up to 15 cm in diameter, at first flat-convex, depressed in the middle, with curved edges, later with the growth of the fungus it becomes funnel-shaped. hairless, slightly sticky, in young mushrooms with a dirty-grayish color, then olive-brown, and in old ones - dark brown.

Records frequent, narrow, whitish or grayish, often with dark spots, somewhat bitter in taste.

Leg short, thick, dense, cylindrical, even, smooth, the same color as the cap or lighter, darkens when touched.

Pulp rather brittle, white or brownish-gray, without milky juice, unlike the plates, non-caustic.

Controversy round, mostly white.

Conditionally edible mushroom. Usually used for pickling after preliminary boiling or soaking. It differs from the black milk mushroom by the absence of milky juice.

WITH poisonous mushrooms has no resemblance.

Podgrudok black » gifts of the forest

The cap is up to 20 centimeters in diameter, at first almost flat or depressed in the middle, with a downward curved edge. Later it becomes funnel-shaped with a straightened edge, naked. The color of the cap of a young mushroom is dirty-grayish, then olive-brownish-gray, and finally (in a mature mushroom) becomes dark brown. The plates are frequent, narrow, at first whitish-grayish, then grayish, turning black when pressed. The stem is short, smooth, at first solid, then hollow, the same color as the cap or slightly lighter than it, darkens when touched. The pulp is dense, brittle, white, becomes gray or brownish-gray with age, without milky juice. The cap does not taste bitter, but the plates are very caustic.

They grow in groups in coniferous, but more often in mixed and birch forests from the second half of summer until autumn frosts.

Black mushrooms are used for food only in salted form, but when salted they usually turn black. Before salting, mushrooms are carefully selected, as they often contain worms, and then boiled or soaked.

All about mushrooms!: black loader

The mushroom cap is up to 15 cm, flat-convex, later funnel-shaped with curled edges, in young mushrooms it is dirty-gray, then brownish-gray, in mature ones it is dark brown, slightly sticky.

Podgruzdki and valui

Widely known mushroom value and less black podgrudok and white podgrudok belong to the genus Russula. They are characterized by a fragile leg. They are usually not collected much, since more valuable mushrooms are always found in the forest. These same mushrooms are classified as conditionally edible. They are salted, less often pickled, but always pre-soaked in cold water to remove bitterness or boiled.

This mushroom is also called Russula black. It is found in all forests, especially deciduous ones, and grows in groups all summer from June to October.

The cap is up to 15 cm in diameter, convex in a young mushroom, depressed in a mature one, with curved edges, dirty gray, later brown or black, sticky. The pulp is white, brittle, without milky juice, turns red when broken, then turns brown and finally turns black. The mushroom is very similar to milk mushrooms, although it belongs to the genus Russula.

From all milk mushrooms loading dock black differs in that it does not have milky juice. The plates are adherent to the stem or descending, white, and darken when pressed. The leg is up to 5 cm long, 2.5-3 cm thick, smooth, dense, the same color as the cap. These mushrooms are heavily damaged by insects.

The mushroom is little-known, edible, category 3, eaten boiled and salted, and turns black when pickled.

Valuy

It grows in deciduous and mixed forests from July to October, is found frequently and abundantly, and is one of the most common mushrooms in our forest zone.

The cap of the young mushroom is spherical, fits tightly to the stem, later straightens and becomes flatter, up to 8-15 cm in diameter, with a ribbed-striped edge, ocher-yellow or yellow-brown, very slippery in wet weather, shiny in dry weather. The skin peels off easily. The pulp is dense, white, yellowish in old mushrooms, very bitter, with an unpleasant odor. The plates are adherent, in young mushrooms they are white, in mature ones they are yellow or rusty-yellow with brownish spots and with droplets of clear liquid. The leg is up to 10 cm long, up to 3 cm thick, sometimes thick in the middle, white, loose, hollow.

Conditionally edible mushroom, category 3. After boiling it is suitable for pickling. It is recommended to collect young mushrooms with unopened caps.

Loader white

It is often and quite abundantly found in coniferous and deciduous forests; it grows mainly under birch and aspen trees from July to October; it differs from all milk mushrooms in that it does not have milky sap. The cap is the same as that of the true milk mushroom, only its edges are not fringed, and on top it is always dry and often with stuck soil, up to 20 cm in diameter, matte, white, sometimes with yellow-brown spots. The pulp is white, dense, and does not change color when broken. The plates are descending, frequent, thin, bluish-white. The stem is white, in a young mushroom it is smooth, solid, and later becomes hollow.

The mushroom is conditionally edible, category 2, it is salted and pickled, but pre-soaked.

Podgruzdki and valui

Black loader - Wikipedia

Loader black(lat. Russula adusta) is an edible mushroom of the genus Russula of the Russula family. In some areas this mushroom is called black russula.

Description[edit]

• The cap is 5-15 (25) cm, convex-spread, depressed in the center. Young mushrooms have a grayish or fawn color, turning brown with age and slightly sticky.
• The plates are adherent or slightly descending, narrow, of different lengths, often branching, first white, then grayish, turning black when pressed.
• Spore powder is white.
• The stem is 3-6x2-3 cm, dense, the same shade as the cap, but lighter, cylindrical, solidly smooth, turns black when touched.
• The flesh turns red when cut, then slowly turns grey, not caustic, sweetish-spicy. No milky juice. It turns black when touched. The smell is strong and characteristic, described in various sources as the smell of mold or old wine barrels.

Grows under pine trees in acidic soils. Occurs from July to October, but not abundantly. Distributed mainly in the northern half of the forest zone, in coniferous, deciduous and mixed forests. The mushroom is edible, category 4, suitable only for pickling. Before salting, it is necessary to pre-soak or soak. When salted it turns black.

Literature[edit]

• Serzhanina G. I. Cap mushrooms of Belarus. - Minsk: Science and Technology, 1984.

This is a draft article on mycology. You can help the project by correcting and expanding it.

Gifts of nature - articles: black loader

Insert-tree-mushroom Synonyms: Omphalia adusta (Pers.) Gray 1821

Russula nigricans var. adusta (Pers.) Barbier 1907

Agaricus adustus Pers. 1801

Russula adusta f. gigantea Britzelm. 1895

Russula subusta Burl. 1915

Etymolgy: (Russula) adusta (lat. adustus- scorched, charred).

hat: 5-10(15) cm in diameter, densely fleshy, semicircular, flat-prostrate, depressed in the center, usually with a drooping sharp smooth edge. The skin is adherent, slimy, bare, shiny in dry weather, umber, dirty brown-black, often with an olive tint, dark gray-brown in the center, lighter towards the edges.

Records: adherent to the teeth, frequent, narrow, white, turning yellow with age and then acquiring the color of the cap, with darker brown spots.

Leg: (2)3-5(7) x 2-3(5) cm, cylindrical, made, hard, bare, smooth, whitish, then a shade lighter than the cap.

Pulpb: dense, white, slightly pinkish in the air, then blackening, tastes fresh or slightly spicy. Under the influence of FeS04 it turns pink, then turns green. The taste of the records is mild.

Disputes: from ellipsoidal to rounded, (7)7.5-9(10) x (6)5-7(8) microns, warty-fine-mesh ornamentation.

Spore powder: pure white.

Basidia: 40-65 x 8-10 microns. Cystids 50-80 x 5-7 µm, cylindrical, not frequent, stained blue from sulfonaniline. The cuticle of the cap is gelatinous, consists of hairs and rare dermatocystids, which are divided at the apex.

Habitat: grows in mixed and coniferous forests, in groups, often.

Season: in June - September.

Distribution in Kazakhstan: quite common in the northern part of the country.

Area: Europe, Asia, North. America, Australia.

Edibility: The mushroom is edible, but as a rule it is used only for pickling after preliminary boiling.

Cook the loading for 20 minutes, after keeping it in water for 3 days.

How to cook loading

You will need: loading materials, water for soaking, water for cooking, a knife for cleaning, salt
1. Pour over mushrooms cold water and let it soak for 3 days, changing the water every 24 hours. This will ensure easy cleaning of the loaders.
2. Clean soaked food. They are often difficult to clean, so you should apply toothbrush and rub well. Using a knife, carefully cut off any darkened or yellowed areas, if any.
3. Place peeled mushrooms in a saucepan, add water until they are completely covered, add 1 teaspoon of salt and place over moderate heat.
4. Bring the toppings to a boil, cook for 20 minutes and remove from heat.
5. Drain the hot water, rinse the mushrooms with cold water and leave to cool. The cooling process must take place in cold water, otherwise the loads will darken.
6. Place the mushrooms in a saucepan and sprinkle with salt and seasoning. The amount of salt depends on the volume of the pan.
7. Your loads are welded!

How to salt loadings in a quick way

Products
Loads - 1 kilogram
Water - 5 liters
Citric acid - 1 pinch
Salt - 1 teaspoon for cooking mushrooms and 2 tablespoons for brine

How to salt loadings
1. Rinse the mushrooms well to remove dirt and needles. It is necessary to rinse with strong pressure with cold water. If the mushrooms have a yellowed layer, it must be removed using special brushes or toothbrushes, thoroughly rubbing the dirty area. If the loads are old, then the yellowed areas should be cut off with a knife.
2. Place the toppings in a saucepan, add water, add 1 teaspoon of salt and put on moderate heat.
3. Cook the mushrooms for 20 minutes and add a pinch of citric acid.
4. Remove from heat and cool the loading.
5. Prepare the brine: add 2 tablespoons of salt to 1 liter of water.
6. Pour brine into the mushrooms, transfer to an airtight container and place in cold running water.
7. When the mushrooms have cooled, they are ready to eat.

Fkusnofacts

- Often loads and breasts confused, but these are completely different mushrooms. Milk mushrooms have a wet cap, they have pubescent edges with fringe. As for the caps, their caps are never covered with a wet shell; on the contrary, they are always dry and rough to the touch. The hat can reach up to 18 cm, but it lacks such elegance as the fringe of milk mushrooms.

Loadings grow in deciduous and mixed forests, in sandy-turf soil. As a rule, myceliums are located near birch, aspen, wild apple and pear trees.

Active growth of plantlets requires a lot of light and a little warmth. Appear they are in June and can be collected until late autumn - mid-November, not yet celebrated low temperature air.

Loads are growing large families. Although they need light, they hide under leaves and soil. To collect them, sometimes you have to dig the soil.

IN difference from milk mushrooms, the loading can be fried, without soaking. You can also make soups from them. But most often they are consumed in salted form.

Mushrooms of this type bitter, therefore, before cooking, you need to pre-soak for a long time in water. The loads are soaked in water for 3 days, the water is changed every 24 hours. It is important to use running cold water; if you use warm water, the mushrooms will turn black.

The peculiarity of caps is that as they grow, they always form on the cap. lumps of soil, which are difficult to remove. Cleans well after soaking in cold water. You can use a toothbrush to carefully remove pine needles and dirt. Its fibers will remove even small particles of dirt.

Before salt, the loading must be boiled - this will help get rid of the bitterness of the mushroom. It will be enough for the loading to boil for 20 minutes in salted water.

If when cooking mushrooms oversalted loading, you need to place them in cold water and soak for 10 minutes.

Reading time - 4 min.

Podgrudok blackening is a type of lamellar mushroom belonging to the Russula family, the main feature of which is the absence of milky juice in the pulp of the fruiting body. This species is classified as conditionally edible mushrooms (category 4). Also, these mushrooms are known to many ordinary people under other names: nigella, black russula.

Remarkable appearance podgruzda is quite gloomy and unattractive, which is why many hunting enthusiasts, not knowing about its edibility, simply avoid it. These mushrooms are a favorite delicacy of various insects and their larvae.

Description of the species

The cap is blackened, quite thick, the flesh is fleshy. The diameter of the mushroom cap reaches 150 mm. In young specimens, it has a characteristic bulge, which collapses as it matures, forming a small funnel; the edges become spread out and sinuous. The surface of the cap itself is slightly sticky and has a grayish-brownish color with characteristic dark brown spots. The peel adheres quite tightly to the fruit body, making it difficult to remove.

The leg of the nigella is dense, regular cylindrical in shape, and quite smooth to the touch. It reaches 80 mm in length. The color of the stem of young mushrooms often matches the color of the cap; in adult mushrooms it is dark gray.

The pulp of the nigella fruiting body is white and fleshy; when broken, it changes color to red and then darkens. As mentioned above, this type of mushroom does not produce milky juice. The taste of the pulp is sweetish with a slight bitterness, the aroma is persistent and bright, reminiscent of a combination of the smell of mold and wine containers.

The lamellar body is narrow, the plates themselves are adherent, branching, and not too often located. The color of the plates is creamy, immediately darkens when cut/broken, and has a light fruity aroma. The spores are white and round.

Where does it grow?

Most often, black russula is found in forests with a cool temperate climate (mixed, coniferous, deciduous). The main tree partner of this type of mushroom is pine, however, nigella is often found in birch groves, in small forest clearings, along forest paths and roads. Can grow either singly or in small groups.

The peak fruiting period for black plant is from mid-summer until the onset of the first frost.

Lookalikes and similar species

Nigella, like most edible mushrooms, has doubles that are very similar to this species.

It is very easy to confuse the cap with a species such as the blackened russula, the color of the skin of the cap of which can also have the same color as that of the nigella. The main difference is the less saturated color of the mushroom.

Another twin of the nigella is the white-black pod, the main difference of which is a fairly developed lamellar body (frequently located falling plates), as well as a light gray cap. The pulp of this type of mushroom immediately turns black when broken.

Frequently plated cap - this type has a cap of a rich dark color, the plates under which are very small. Most often it grows in coniferous forests.

Edibility

The blackening mushroom is a completely edible mushroom, however, as a rule, only young specimens are collected for cooking due to their soft and tasty pulp. In adult mushrooms, the pulp is very hard with a pronounced bitter taste. Another indisputable fact in favor of collecting nigella for subsequent preparation is that this species is a real delicacy for many forest insects and worms.

The most popular are salted nigellas, which are thoroughly soaked and boiled beforehand. This treatment allows you to get rid of specific bitterness and aroma. Salted mushrooms have a pleasant taste and aroma; the fruit body darkens when salted.

Also, often the preparation of young vegetables also involves heat treatment such as stewing, frying and pickling. A prerequisite in this case is primary processing (soaking and subsequent boiling for 20-30 minutes). The blackening mushroom, like many types of mushrooms, can be dried, and in this form it can be stored for one year.

Important! For cooking, it is better to use young nigella mushrooms. Old specimens are not used for culinary purposes due to the fact that their pulp is too hard.

I would like to draw your attention to the fact that the blackened mushroom is a good fruit-bearing type of mushroom, and in lean seasons it can become a full-fledged replacement for real milk mushrooms.

Video: blackened podgruzdok (Russula nigricans)