Contents
The boletus or blackening boletus (Leccinum nigrescens or Leccinellum crocipodium) is a mushroom of the Boletaceae family. This is a typical representative of the Leccinellum genus with an average nutritional value.
Boletus blackening mid-late fruiting period
Where does the blackening mushroom grow
Obabok blackening is a heat-loving species. The distribution area in Our Country is the North Caucasus. Grows in any type of forests, if the composition includes beech species and oak, with the root system of which it forms mycorrhiza. The species bears fruit from late June to mid-September in dry, warm weather. The main accumulation of mushrooms is in open, moderately moist areas. There are single specimens or small compact groups. The species prefers acidic soils.
What does blackening look like
This is a medium-sized mushroom – up to 15 cm high with the same cap diameter. The color of the fruiting body of young specimens is a uniform bright yellow color, mature specimens have a light brown tint.
Photo and external characteristics of blackening obabka:
- At the beginning of the growing season, the cap is in the shape of a hemisphere, then gradually opens up, becoming cushion-shaped with smooth, blunt edges.
- The surface is even, often monophonic, the protective layer is velvety with cracks of various shapes and sizes.
- The lower part of the cap is tubular dense, the cells are small, the thickness of the spore-bearing layer is up to 3 cm, it has a clear notched border near the stem.
- The color is bright lemon at the beginning of growth, then becomes darker.
- The leg is club-shaped, thickened near the ground. The structure is fibrous whole. The surface at the base is finely meshed, closer to the cap it is scaly, the color is pale yellow.
Radial stripes on the surface become wider towards the edge of the cap
The pulp is of a yellow shade of a soft consistency, on the cut it can become dark red or purple, then black. This feature gave the species its name.
Is it possible to eat blackening obabok
The species is edible, according to nutritional value it belongs to the third group. Fruit bodies do not require pre-boiling or soaking before use. Taste and smell are weak.
Benefits and harm to the body
The fruit bodies are high in protein, but low in fat and carbohydrates. Include obabok blackening in the diet of overweight people. Fiber in the composition of the fruiting bodies promotes the growth of bifidobacteria in the intestine, which thereby improves the functioning of the gastrointestinal tract. Useful properties of fruiting bodies:
- strengthen the immune system;
- stimulate the brain;
- calm the nervous system;
- help to get rid of insomnia;
- restore liver cells;
- have antibiotic properties;
- destroy pathogenic microorganisms;
- promote tissue regeneration;
- participate in the process of hematopoiesis;
- reduce cholesterol.
Mushroom dishes are contraindicated for use during exacerbation of chronic gastritis, women during lactation, and young children.
False doubles
Outwardly, it looks like a blackening gall mushroom. It is distributed in the central and European parts. The twin is inedible due to its bitter taste, and is also poisonous. The color is light or dark brown with a pronounced large mesh surface on the stem.
The flesh at the cut site becomes dark pink
Use
Fruiting bodies are universal in use: they are fried, boiled soup, stewed or baked with vegetables and meat. Used for winter harvesting, pickled or salted. Obabok is dried, then the finished product will be dark in color. Good for freezing raw, boiled or fried.
Conclusion
Obabok blackening – an edible mushroom, belongs to the third category. Fruiting bodies with a weak taste and unexpressed smell. The fruiting of the species is abundant – from June to September. Widespread in warm climates. A distinctive feature of obabka is that the flesh at the cut site becomes pink.
