Black russula (Russula nigricans)Systematics:
- Department: Basidiomycota (Basidiomycetes)
- Subdivision: Agaricomycotina (Agaricomycetes)
- Class: Agaricomycetes (Agaricomycetes)
- Subclass: Incertae sedis (undefined)
- Order: Russulales
- Family: Russulaceae (Russula)
- Genus: Russula (Russula)
- Species: Russula nigricans (Blackening russula)
- Other names for the mushroom:
- Podgruzdok blackening
Blackening russula - a type of mushroom included in the russula genus, belongs to the russula family.
It has a cap from 5 to 15 centimeters (sometimes larger specimens are found - even up to 25 centimeters in diameter). At first, the cap is whitish in color, but then it becomes dirty grayish, brown with a shade of soot color. There are also brownish specimens with an olive tint. The middle of the cap is darker and the edges are lighter. On the cap there are adhering particles of dirt, earth, forest debris.
Blackening russula has a smooth, dry cap (sometimes with a slight admixture of mucus). It is usually convex, but then becomes flat and spread. Its center becomes smooth over time. Cracks may form on the cap and reveal a beautiful white flesh.
The plates of the fungus are thick, large, sparsely located. At first they are white, and then they turn gray or even brownish, with a pinkish tint. There are also atypical black plates.
Leg Loading blackening - up to 10 centimeters. It is strong, cylindrical in shape. As the fungus ages, it becomes a dirty brown color.
The pulp of the mushroom is thick, breaking. Usually white, slowly turns reddish at the incision site. Has a pleasant taste, slightly bitter, and a pleasant weak aroma. Ferrous sulfate turns this pulp pink (then it turns green).
Distribution area, growing time
Blackening russula forms mycelium with hard tree species. Grows in deciduous, mixed forests. Also, the mushroom can often be seen in spruce and deciduous forests. A favorite place of distribution is the temperate zone, as well as the region of Western Siberia. The fungus is not rare in Western Europe either.
In the forest occurs in large groups. Begins to bear fruit in mid-summer, and this period ends until winter. According to observations of mushroom pickers, it is found in such a northern region as the Karelian Isthmus, at the end of the forest it is not uncommon in the territory of the Leningrad region.
- Podgruzdok white-black (Russula albonigra). He has thick and falling plates, as well as a whitish hat, a grayish tint. The pulp of such a mushroom can turn black almost immediately. Redness is not visible in such mushrooms. In autumn, in birch and aspen forests, it is quite rare.
- Lamellar podgruzdok (Russula densifolia). It is distinguished by a brownish-brown and even brownish cap with a black tint. The plates of such a cap are very small, and the mushroom itself is smaller. The pulp first turns reddish, but then slowly turns black. In autumn, in coniferous and mixed forests, it is quite rare.
- Podgruzdok is black. When broken or cut, the flesh of this mushroom turns brown. But it has almost no dark, almost black shades. This mushroom is an inhabitant of coniferous forests.
These types of mushrooms, as well as the Blackening Russula itself, form a separate group of mushrooms. They differ from others in that their flesh acquires a characteristic black color. Old mushrooms of this group are quite tough, and some of them can have both white and brown shades.
Is this mushroom edible
Blackening russula belongs to the fourth category of mushrooms. It can be consumed fresh (after boiling thoroughly for at least 20 minutes), as well as salted. In salty form, it quickly takes on a black tint. You need to collect only young mushrooms, since the old ones are quite tough. Plus they are almost always wormy. However, Western researchers consider this mushroom to be inedible.
Video about mushroom russula blackening:
The fungus can grow in the substrate. Some old specimens of the fungus can come to the surface, this breaks the soil layer. The fungus can often be wormy. Another characteristic feature of the fungus is that it decomposes slowly in natural conditions. During decomposition, the mushroom turns black. Dried mushrooms persist for quite a long time, until the next year.