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Black podgrudok is a mushroom from the genus Russula, which is also called simply nigella. To properly collect and cook the fungus, you need to learn more about how it looks and where it is most often found.
Where do black russula grow
You can meet black podgruzdok throughout Our Country, although it mainly grows in the northern regions. The fungus loves well-lit places in coniferous forests with a large number of pines or in mixed deciduous plantings where birches grow. You can see it directly under the trees or on paths, in clearings and in tall grass.
Usually the load grows in small groups. The peak of its growth falls on the period from July to October, but the fungus can still be considered quite rare, it is difficult to collect it in large quantities.
What does a black mushroom mushroom look like?
You can recognize the load, first of all, by the hat – in young fungi it is convex, but as it grows, it straightens and becomes almost flat. According to the photo and description of the black load, the color of the cap ranges from gray-brown to dark brown-brown, and the cap is darker in the middle, and brightens almost to white along the edges.
The lower surface of the cap is covered with thin plates of a dirty gray color, if you press on these plates, they quickly turn black. The consistency of the mushroom is dense in the area of uXNUMXbuXNUMXbthe cap, but loose in the stem. On the cut, the load has a white-gray tint, but rapidly darkens from interaction with oxygen.
Is it possible to eat black russula
Black podgruzdok refers to conditionally edible mushrooms. However, it is not recommended to use it raw; to begin with, it should be soaked and boiled, and only then salted, marinated or fried.
Taste qualities of black russula
According to taste, black podgruzok belongs to the 4th category – this means that the taste of the mushroom is pleasant, but does not represent anything special.
Fresh mushrooms have a bitter taste, which is why it is recommended to soak them before eating. Processed pickles are mainly salted and pickled, it should be noted that in this case the flesh of the mushrooms becomes black, and the taste is slightly sweet.
The benefits and harms of black russula
Eating snacks is good for health, they have a rich chemical composition. They contain proteins and carbohydrates, vitamin B2 and nicotinic acid PP. At the same time, the calorie content of fungi is low, so you can eat them even with a tendency to gain excess weight.
Black russula will have a beneficial effect on gastrointestinal ailments, with too thick blood and a tendency to thrombosis. Delicious fungi have a positive effect on the state of blood vessels and the heart, and help prevent the development of many dangerous diseases.
Of course, with all its many valuable properties of loading, blacks can be harmful. They cannot be eaten by children up to 10 years old, pregnant women and nursing mothers, the effect of fungi on the fetus and infant body can be unpredictable. It is better to refrain from using it in the presence of acute and chronic diseases of the pancreas, with a stomach ulcer.
Mushroom picking rules
It is best to collect black loads closer to autumn, in August and September, when they are found in the forests in maximum numbers. Traditionally, areas remote from highways and industrial facilities are chosen for collection; only mushrooms grown in ecologically clean areas will benefit.
Mushroom pickers need to remember that only young black russula are suitable for picking. Adult and old mushrooms, which can be recognized by their large size, are most often severely affected by worms and are of no culinary value. In addition, their flesh is tasteless and tough, and this drawback is not eliminated even by prolonged processing.
False twins of black russula
The photo and description of the black russula indicate that it does not have poisonous twins, even if you confuse it with other mushrooms, this will not create a health hazard. Edible twins include 2 fungi, also belonging to the genus Russula.
Blackening Loader
The fungus is very similar to nigella, it has the same structure and similar sizes, it grows in mixed and deciduous forests, next to birches and pines. The main difference between the blackening load is more frequent plates on the lower surface of the cap, and the skin on the upper surface of the fungus is darker.
The blackening variety of the fungus emits a distinct moldy aroma, which is absent in the black podgruzdka. If you break the mushroom in half, then its flesh at the site of the break will immediately turn black, and will not at first become reddish, like a black russula.
Wavy russula
Black-purple, or wavy russula can also look like a black podgruzok. Normally, the color of her hat is rich cherry, almost purple, but sometimes the color becomes similar to the color of a black load. The main difference between the mushrooms is that the color of the nigella is less saturated and deep than that of the wavy russula, and the nigella has no dark spot in the middle of the cap.
Recipes for black russula
Basically, black russula is used for salting for the winter, and before that they are thoroughly soaked and boiled. The recipe for cold preservation of black pickles is popular; with proper salting, they can be stored for almost a year.
- Fresh loads are soaked throughout the day, periodically changing cold water. When the mushroom caps begin to bend and not break when pressed, they can be removed from the water and salted.
- Black loads are placed in a salting container with a layer of about 5 cm, and sprinkled with plenty of salt on top and spices and spices are added – garlic, bay leaf, dill or horseradish, currant or cherry leaves, pepper.
- After that, you need to close the container, cover it with a wooden flat lid and put a load on top, and then send it to infuse for 2-3 days at room temperature.
After this time, the load is removed, the container is opened and the next layer of mushrooms, salt and spices is put into it. The above procedure is repeated until the container is completely filled. At the final stage, salted boiled water is added to the salted black loads, the jar is tightly corked and put away for storage.
There is also a recipe for frying black russula. Before that, they must be traditionally soaked, and ideally, boiled for at least 20 minutes in salt water. This will not only eliminate the bitter taste, but also significantly reduce the time of frying the mushrooms.
The frying process itself is very simple:
- 250 g of onions and 3-5 cloves of garlic are finely chopped and sautéed in oil in a frying pan;
- then add 500 g of chopped black podgruzdki to the onion and garlic and add the fire;
- stirring, russula is fried until tender;
- at the last stage, a little greenery is added to the pan and the mushrooms are kept on fire for another 2 minutes.
Ready mushrooms can be poured with 1 large spoon of lemon juice and served.
In cooking, black puffs go well with chanterelles and other varieties of russula, with oyster mushrooms and mokruhs, and other mushrooms. You can use salted and fried blackberries as part of salads or soups, as side dishes for second courses, and simply as a separate snack.
Conclusion
Black pickle is a rather rare but tasty mushroom, especially suitable for salting and pickling. With proper collection and subsequent processing, the fungus will bring unconditional benefits to the body and delight with a pleasant taste.
