What is he, a mushroom blackie?

In mixed forests, in a humid climate, at the roots of birch and hazel grouse one of the representatives of a large family of mushrooms grows - the black mushroom mushroom. Unlike his fellow - ordinary and yellow - this representative of the quiet kingdom is not at all popular with mushroom pickers.

What does this pile look like and why are fans of quiet hunting dislikes it? You can meet him not only in the forest. The black mushroom is extremely unpretentious, and therefore in a period of high humidity it is possible to stumble upon it even in a park zone in the center of Moscow. However, it is extremely dangerous to use mushrooms grown in a megacity, because the pulp of mushrooms very intensely pours harmful substances from the air, and there are plenty of them in the center of the capital.

Externally, blackberry is a fungus, practically not different from other kinds of mushrooms. All the same funnel-shaped hat, slightly convex or curled around the edges, still the same whitish milky juice. Differences start with color. As it is logical to assume from the name, the predominant hue of the cap of this fungus is black. Its distinctive feature is the drawings on the surface. They are concentric circles of black and olive color. This "tiger" pattern is unique and the fungus is black. Photos of this mushroom, even if you see them at least once, will be remembered for life.

For this reason, it is perfectly possible to collect and consume Chernushki in a food - it is simply impossible to find inedible or conditionally edible twins in an ordinary forest. The only similar look is the podgruzdok, which is sometimes also called the same name as the black mushroom.

Plates of the black one are narrow, descending. While the fungus is young, they can have a whitish hue, and with age they start to burn. The same applies to the legs of this kind of mushrooms - it changes color as the fungus grows.

A black mushroom appears in the Russian forests somewhere in the autumn, when the humid cool weather sets in. At this time, especially after a short but abundant rainfall, a few connoisseurs of this species go fishing. Why do we need such a mushroom - blackcurrant? Like other mushrooms, it can not be used fresh. This family of fungi has a specific milky juice, which is removed only by prolonged soaking. In ordinary mushrooms, this juice is very bitter, with blackies - almost tasteless, but it does not add any special charm to dishes. Therefore, the most traditional recipe for making this type of mushroom is either salting or leaven.

In order to properly salivate black garlic, it is necessary to pre-soak the mushrooms for 3-4 hours in pure water, replacing it every twenty minutes. Then (for your own soothing), you can lower the mushrooms for 5 seconds in boiling water. After that, you can start laying them on barrels, kadushkas or banks. Salt black mushrooms with the addition of cloves, bay leaves, garlic, sweet and black peppers. With the right salty, black can become a real queen of any feast.