Contents
Porkhovka blackening is a conditionally edible species of the Champignon family. This specimen belongs to rain mushrooms, in appearance it resembles a bird’s egg. This mushroom is edible, but only young representatives of the species are used in cooking. Since this family contains poisonous and inedible specimens, in order not to harm your body, you must carefully read the external data, view photos and videos.
Where blackening flies grow
Porkhovka blackening is common throughout Our Country. Prefers to grow on fertile, well-drained soil in deciduous forests, open, sunny clearings, along roads, in parks and squares.
What do blackening powders look like
Blackening type powder belongs to the 4th group of edibility. Before going into the forest, in order not to pick up poisonous specimens, it is necessary to study the external description.
The fruit body of the forest “inhabitant” is spherical in shape, slightly flattened on the sides, no more than 6 cm in size. The surface is covered with a two-layer skin. The top layer of young representatives of snow-white color, the skin is dry and velvety to the touch. With age, it acquires a coffee or cream color. In dry weather, the old skin cracks, and with the naked eye you can see the inner shell, painted brown or black.
The flesh is whitish, darkens with age. In autumn, it degenerates, making room for dark spore powder. When the mushrooms are ready to reproduce, the skin breaks, a hole is formed for the ejection of spores.
Is it possible to eat blackening flies
Porkhovka of this type belongs to the 4th group of edibility. For cooking, only young specimens with tender pulp are used. In older species, the fruiting body is hard and dark, and can cause indigestion if consumed.
The taste of the mushroom
Snow-white, fleshy pulp has a pleasant aroma and delicate taste. But before using this species in cooking, you must be completely sure of the authenticity of the species, since poisonous specimens can cause food poisoning.
Benefits and harm to the body
This specimen is not considered a valuable species, as it is inferior in chemical composition to milk mushrooms, mushrooms, chanterelles and mushrooms. But the composition of the fruiting body includes a large number of macro- and microorganisms. Porkhovka blackening also contains quickly digestible carbohydrates, which are responsible for brain function and satisfying hunger.
The benefits of blackening blackening:
- increases hemoglobin;
- strengthens bone tissue;
- removes toxins and toxins;
- strengthens the heart muscle;
- slows down cell aging;
- improves digestion.
Important! To improve the functioning of the body, it is necessary to use this species in small quantities and only in boiled form.
Porkhovka also has contraindications. Mushroom dishes are not recommended:
- children up to 5 years;
- people with peptic ulcers and severe heart disease.
Since this species has poisonous specimens, only an experienced mushroom picker should collect the powder.
False doubles
This forest “resident” has edible and inedible counterparts. These include:
- Lead gray – an edible mushroom, only young representatives are used for food. It can be recognized by its small size, the fruiting body is spherical in shape, up to 3 cm in diameter. The surface is covered with a whitish skin, which turns dark gray with age. The pulp is dense and fleshy, without a pronounced aroma and taste. It prefers to grow in small families on sandy soil, along roads, in lighted glades, in light forests. It starts fruiting from June to September.
- Common false raincoat – an inedible representative of the forest kingdom. It grows among deciduous and coniferous trees, it begins to bear fruit from the end of autumn, it lasts until the first frost. The fruit body has a round shape, up to 6 cm in size. The skin is smooth, finely scaly, painted in a dirty lemon or brown color. The flesh is dense, fleshy, white at a young age, gradually becoming purple-black.
Collection rules
Mushroom hunting is carried out from early June to mid-September. Since the fruiting body absorbs toxic and radioactive substances like a sponge, the collection should take place far from roads and industrial enterprises. The found mushroom is carefully twisted out of the ground, and the resulting hole is sprinkled with an earthen or leafy substrate.
Use
In cooking, only young specimens with delicate, whitish flesh are used, as they have a delicate taste and a pleasant mushroom aroma. Before cooking, the harvested crop is thoroughly washed and cleaned of tough skins. Then they can be dried, boiled, fried and canned. Fragrant, tender pulp is perfect for making hot salads, sauces, first courses and pastry fillings.
Conclusion
Porkhovka blackening is a conditionally edible species that is distributed throughout Our Country. Prefers deciduous forests and fertile soil, bears fruit throughout the warm period. The harvested crop is ideal for cooking fried, stewed and canned dishes.