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The white-black podgruzdok belongs to the class Agaricomycetes, the order Russulovye, the Russula family. The Latin name of the species is Russula albonigra, – white and black podgruzdok. In the reference literature, it can be found under other names – white-black Russula or Chernushka.
What does the black-and-white boot look like?
In order not to confuse edible and inedible specimens, it is necessary to study their structure, distinctive features. Description and photo loading of white and black will allow you to easily identify it in the forest.
Cap Description
The cap of this species grows in diameter from 7 to 12 cm. In young specimens, the flesh is convex, flattens with age, and the edges are bent. In older specimens, a concavity appears on the hat. The color also changes with age: at first the surface is off-white, then brownish, turning into a black tint.
The cap of the mushroom is dull, dry and smooth, in rainy weather it becomes sticky to the touch
The hymenophore consists of narrow, often arranged plates. They have different lengths and can go to a shortened mushroom leg. Young mushrooms are distinguished by light (white or cream) plates; with age, the color of the hymenophore darkens, turning into a brown or even black tint. The spore powder is white or cream in color.
Description of the leg
A dense, solid light-colored leg is formed at the load. Over time, its color changes, becoming darker, almost black.
The diameter of the stem at the base does not exceed 2,5 cm, the length is from 3 to 7 cm
The surface is smooth, the shape is cylindrical.
Where and how does the white-black load grow
Favorite places for loading white-black are coniferous and broad-leaved forests of Our Country. In the forests of Asia and America, representatives of this species are quite rare. The main period of appearance is from July to October.
Is the mushroom edible or not?
White-black podgruzdok belongs to the edible (IV) category of mushrooms, but the taste of the fruiting bodies can be called mediocre. Improper preparation or consumption in raw form provokes the appearance of gastrointestinal disorders. Western researchers insist that these representatives of the mushroom kingdom are inedible and even poisonous, but in Our Country mushrooms are harvested and harvested for the winter.
How to pickle black and white podgruzdki
To prepare the quick salting method, you will need the following ingredients:
- white-black podgruzdki – 2 kg;
- citric acid – ½ tsp;
- salt – 2,5 Art. l .;
- brine water.
The preparation of mushroom bodies consists in thorough washing from debris, needles and dirt adhering to the surface. The film from the cap is well removed, so it can be cleaned off. If there are yellowed areas, they are cut off.
Step-by-step salting technology:
- The washed fruiting bodies are placed in a saucepan and poured with brine, consisting of water and 1 tsp. salt.
- The pan is put on the stove and boiled over low heat for 20 minutes.
- Citric acid is added to the container with mushrooms, the contents are mixed, the burner is turned off.
- Remove from the stove, drain the water, allow the mushrooms to cool.
- The brine is prepared from water and salt per 1 liter 2 tbsp. l.
- Loads are poured with warm liquid, and the cans are closed.
The cold method takes about a month, but the mushroom bodies are crispy, fragrant. For this salting method, the following components are required:
- mushrooms – 2,5 kg;
- allspice – 5-6 peas;
- bay leaves – 2-3 pcs.;
- horseradish leaves – 2 pcs.;
- dill – 1 bunch;
- cherry and currant leaves – 5 pcs.;
- salt – 125 of
Step-by-step cooking process:
- Peeled and washed mushrooms are soaked in cold water for a day. The room should be cool.
- Readiness for salting is checked by the hat: if it is elastic and does not break, then the mushroom is suitable for further processing. The fragility of the cap indicates that the product is not yet ready and they continue to soak it, periodically changing the water.
- At the bottom of a wooden or enameled container lay out all the leaves indicated in the recipe.
- Mushrooms are loaded in layers about 5 cm thick, sprinkling each with salt.
- Top crushed with dill and set the load.
After a month, loading can be used for food.
Twins and their differences
The white and black loader has similar species that are easy to confuse if you do not know the main differences.
The loader is often lamellar very similar to the white and black variety. The types differ in taste. Refers to conditionally edible, can be used as food after soaking and boiling. Another difference is that the flesh on the cut first turns red, and then blackens, and in white-black it immediately darkens.
Often lamellar very pungent when raw
Blackening podgrudok is characterized by a pleasant taste with a slight bitterness and a subtle mushroom aroma.
The blackening subspecies of russula is conditionally edible.
Black podgruzdok grows only in coniferous forests. Another difference is that the flesh on the cut does not turn black, but acquires a brownish tint.
The black species is also classified as conditionally edible.
Conclusion
The white-black load is used for winter preparations. In food, it is used only after boiling and soaking. Most often, the method of cold or hot salting is chosen for canning.