Biological features of the black mushroom
Among the species diversity of mushrooms, black milk is the most popular. This delicacy is found only in the forests of our country. The black mushroom grows in large groups, making it easier to harvest. It is appreciated for its delicate taste and aroma when salted.
Biological features and types of black milk
Species characteristic
The black mushroom belongs to the russula family. People call this species differently: blackie, black nest. The most common name is nigella.
Description of the species:
- The hat is open, rounded, depressed in the center, the edges are slightly curled down. Depending on the age, its diameter varies from 8 to 20 cm. Sometimes there are also larger specimens. During growth and maturation, the black mushroom constantly changes the color of its cap. The young specimen has an olive color, the adult is dark green with a black tint. Under the influence of high humidity, the cap becomes sticky, so leaves, needles and soil particles collect on its surface.
- The leg is thick, in the form of a cylinder - about 4 cm in diameter and up to 8 cm in height. The surface is smooth, a couple of shades lighter than the color of the cap.
- The cream-colored hymenophore plates in young specimens become greenish-brown over time, darken when damaged.
- The pulp has a dense structure, but it is very fragile and breaks at the slightest damage, releasing a white milky juice, which does not darken over time.
- When cut, the flesh turns gray or grayish brown.
Black milk is conditionally edible because its flesh has a bitter and acrid taste. To get rid of it, the mushrooms are pretreated.
Black mushroom belongs to the russula family
Habitat
Black milk mushrooms, according to the description, grow mainly in the middle zone of our country. This mushroom is massively harvested in the forests of the Urals and Siberia. Chernushka lives among firs, pines, in a birch grove. Sometimes black mushrooms are found in the middle of the steppe, but only if there are birches. It is with these trees that this species forms mycorrhiza. A bountiful harvest of these mushrooms is found in places well-lit by the sun.
The black mushroom grows for a long time: it is harvested from the second decade of July to the middle of October. The species bears fruit well in cool conditions. Peak growth and yield are dependent on the weather. In hot summer and dry autumn, the mycelium practically does not develop, which means that black milk mushrooms will not appear at all.
Collection rules
It is difficult to find this species among fallen leaves, spruce needles and forest soil, especially for a novice mushroom picker. The specific color of the cap and the low leg allow it to deftly hide in the grass or fallen leaves.
If at least one specimen was found, the collection will be successful. You need to look more closely around - usually black milk mushrooms grow in groups.
Moss-covered meadows are the favorite growing places for mushrooms. Black milk mushrooms are also collected from old log cabins, along forest paths.
The mushroom grows in the same place from year to year.
Twin mushrooms
The black mushroom mushroom has similar species, but, due to the unusual color and shape of the cap, it is quite difficult to confuse a real mushroom with a false one. Chernushka has a distant resemblance to some types of rowing, however, the latter have a cap that is not funnel-shaped. There are some similarities with pigs, only, unlike black mushrooms, they do not emit milky juice.
Irina Selyutina (Biologist):
Sometimes mushroom pickers confuse black mushroom with edible black mushroom, which is found in pine forests. The black load has the following distinctive features:
- hat: dirty brown;
- hymenophore plates: black and gray;
- pulp: on the cut, first pink, then blackens;
- milky juice: absent;
By the way. The black podgruzdok turns black after salting, while the fruit bodies of the black lump turn dark cherry in color.
In appearance, the black lump looks like a camphor mushroom. He has the same color and body structure. You can distinguish it from nigella by the following features: slightly pinkish pulp and a specific smell when broken. Mushroom pickers do not recommend picking this conditionally edible mushroom, because its pulp contains a large amount of muscarinic substances.
The papillary lactus is dangerous and can cause severe intoxication. The poisonous pulp contains many muscarinic substances.
Description of this species:
- dark brown hat with a purple tint;
- diameter - from 4 to 10 cm;
- the surface of the cap is covered with light scales resembling papillae, therefore this type is called papillary;
- the cap is slightly curved towards the bottom along the edge; a flat tubercle is visible in the center.
There is a simple way to tell a false from an edible species. Press on the surface of the cap. As a result, it can be seen how in the papillary milkweed this place first becomes brown, then ocher. Mostly the species grows in the forest, both coniferous and deciduous.
Due to the unusual color and shape of the cap, it is difficult to confuse a real mushroom with a false one.
How to handle and cook
Black spruce mushrooms are used for making pickles and pickling. First, it is thoroughly washed to completely clear it of forest debris. The next step is soaking in cold water. In order for the mushrooms to be tasty, they should be soaked for 3 days, changing the water daily (preferably several times a day), otherwise it will not work to get rid of the milky juice, which gives the pulp bitterness.
Other mushroom pickers believe that soaking with cold water does not give the same result as a hot method. Mushrooms are boiled and, during the cooking process, the old water is poured and new water is poured.
After pretreatment, the forest product is salted or pickled. It turns out delicious and becomes pleasant in color.
Advice. For pickling, take mushrooms with a cap diameter of no more than 7 cm and short legs - no more than 1 cm.
Salting recipe under oppression
Mushrooms cooked in this way under oppression are stewed, fried and pickled.
Before proceeding with the preparation of milk mushrooms under oppression, they are pre-processed: they are cleaned and soaked. The film is removed from the caps (as a result, the surface turns white), then the legs are cut off and washed under running water.
The washed mushrooms are poured with ice water and left to soak for 3 days with a daily change of water.
To make the milk mushrooms elastic, they are boiled for 15 minutes in 2 passes, each time changing the water and removing the foam from the surface.
While the mushrooms are boiling, prepare a pickle brine. For 2 kg of mushrooms you will need:
- table salt - 60 g;
- black peppercorns - 15 pcs.;
- allspice - 8 pcs.;
- carnation - 3 buds;
- dill - 5 umbrellas;
- water - 1 l;
- refined vegetable oil - 100 ml.
Pour water into a saucepan, add all dry ingredients, bring to a boil. Spices are added to the boiling marinade, oil is poured in, mixed and after a couple of minutes removed from heat.
Boiled mushrooms are placed in a colander and allowed to drain off the water.
Boiled mushrooms are placed at the bottom of a spacious container, poured with hot brine. Put a shallow wide plate on top, put a press on top: a full three-liter bottle.
The salting is transferred to a cool room. After 4 days, the marinated milk mushrooms under pressure will be ready for tasting. After that, you can pack them in prepared sterilized jars, spreading them in dense layers. Pour brine to the very top of the jar and pour 3-4 tbsp. vegetable oil. After that, the banks are closed with tight lids and sent to the cellar.
Useful and harmful properties
Due to its excellent taste, black milk mushroom received an honorable place in the 3 taste category. Its pulp is 50% protein, while this species is a low-calorie product: only 23 kcal per 100 g of the product.
Nigella mushrooms are hard on the digestive system. It is worth using such a product in small portions. In case of overeating, eating disorders are possible. If the pre-treatment technology is violated, the degree of intoxication increases. Nausea develops, rarely vomiting.
There is no evidence that the black mushroom is dangerous and harmful to the body.
Conclusion
Due to its good taste, high yield and its suitability for pickling and pickling, black milk mushroom has become popular among mushroom pickers. This protein product is good for the body and is low in calories, so you can safely include it in your diet.
