How do milk mushrooms differ from milk mushrooms, squeaky mushrooms and other mushrooms (with photo). Podgruzd black Differences between black milk mushroom and svinushka

For an experienced mushroom picker, the question of how a milk mushroom differs from a squeaky mushroom will not be a reason for long thought. He knows very well all the differences that make it possible to eliminate the risk of inedible and poisonous specimens ending up in the basket. We invite you to learn how to distinguish white milk mushrooms from mustard, violin, volnushka, row and other mushrooms that are similar in appearance. The page provides comparative characteristics and full descriptions of similar types of mushrooms. Be sure to look at how to distinguish white milk mushrooms from false ones in the photo, which illustrates all the typical signs. This will help you feel more confident during a “quiet hunt” in the forest. Pick mushrooms very carefully. Recently, cases of poisoning from eating seemingly familiar types of mushrooms have become more frequent. In fact, there is active mimicry and poisonous mushrooms become very similar to edible ones in appearance.

The cap is round, usually concave inward, funnel-shaped, white or yellowish in color, with large rusty spots, moist, slightly fluffy, with a large fringe along the edges. The plates are white, yellowish. The pulp is white, dense, juicy, thick, and secretes a bitter milky juice, especially when broken. The leg is short, white, hollow inside. They belong to the “plate” mushrooms, in which the lower part of the caps consists of delicate plates. Next, we will look at the main differences between milk mushrooms and a number of mushrooms that are similar in appearance.

Grows in birch forests and mixed forests with an admixture of birch. It is found quite rarely, but sometimes in large groups, from July to October. The cap is large, up to 20 cm in diameter, in young mushrooms it is white, rounded-convex, then funnel-shaped, with a shaggy edge turned down, white or slightly yellowish, often with faintly noticeable watery concentric stripes. In damp weather it is mucous, which is why this mushroom is called “raw milk mushroom”. The pulp is white, dense, brittle, with a spicy odor.

The milky juice is white, acrid, bitter in taste, and turns sulfur-yellow in air.

The plates descending along the stalk, white or cream, with a yellowish edge, wide, sparse. The stem is short, thick, bare, white, sometimes with yellowish spots, and in mature mushrooms it is hollow inside. Conditionally edible, first category. Used for pickling, less often for pickling. Salted milk mushrooms have a bluish tint.

What is the difference between a white milk mushroom and a black one?

Grows in coniferous and deciduous forests. Occurs singly and in groups from July to October, and sometimes in November. The cap is up to 20 cm in diameter, almost flat, with a depression in the middle and a curled edge. Later, the cap becomes funnel-shaped with straightening edges. The surface is slightly sticky, olive-brown, lighter towards the edge. The first thing that distinguishes a white mushroom from a black one is the color of the outer color. The plates are dirty whitish, later with brownish spots. They darken when pressed.

The leg is short, thick, at first solid, then hollow. The pulp is dense, white or grayish-white, with abundant white acrid milky juice, darkening at the break. Black milk mushrooms are good for pickling. Thoroughly washed and soaked, they lose their bitterness, their flesh becomes crispy and dense. When salted, the cap acquires a beautiful dark purple-cherry color. Black milk mushrooms in salting do not lose their strength and taste for years. Conditionally edible, third category.

The difference between a white load and a milk mushroom

The cap of the milk mushroom is more concave than that of a real milk mushroom, less fluffy. In young caps, the edges of the cap are also turned inward, but not completely lowered. The hat and rare plates are white. The pulp is white; when broken, a bitter milky juice is released. The dry surface and white color are the distinctive features of this mushroom.

Grows from late July to late autumn. The main difference between white mushroom and milk mushroom is that it is found in coniferous, deciduous and mixed forests in the northern part of the forest zone. Grows from July to October. The cap is white - up to 20 cm in diameter - at first flat-convex with a curved edge and a depression in the middle, then funnel-shaped with straightening edges, pure white, sometimes with brownish-yellow spots (scorches). The leg is up to 5 cm long, smooth, at first solid, then hollow, white. The flesh is white, does not change at the break, the flesh in the cap tissue is moist, in the plates it is caustic. The plates are descending, narrow, clean, sometimes forked towards the outer edge, bifurcated, white.

Usually this mushroom is salted. The salted load acquires a slightly brownish color. In many places, white milk mushrooms are called “dry milk mushrooms” in contrast to real milk mushrooms, which usually have a slightly slimy cap. White milk mushrooms differ from real milk mushrooms in other ways. The edges of their caps are not pubescent, and the flesh does not contain milky juice. Conditionally edible, second category, used salted and pickled. In the northern half of the forest zone there is another type of podgrudok - black podgrudok. The cap is up to 15 cm in diameter, flat-convex with a depression in the middle and with a curled edge, later funnel-shaped, glabrous, slightly sticky, from dirty gray to dark brown in color.

The pulp is white or grayish-white, without milky juice.

The plates are often grayish-dirty in color and turn black when pressed. Due to the dark color of the cap, the mushroom is sometimes called “grain”, and because of its fragile flesh – “black russula”. These mushrooms are often wormy. Its plates are very caustic. For salting, it must be boiled. When salted and boiled, it is dark brown in color. Conditionally edible, third category, used only for salting. Salted mushrooms turn black.

Look at the difference between milk mushrooms and subloads in the photo, which shows the main differences.

How do milk mushrooms differ from milk mushrooms?

It grows from the end of August until the first frost, mostly alone in birch forests and mixed forests, mainly in the northern part of the forest zone. The cap is up to 12 cm in diameter, at first flat with a hole in the center and with a rolled edge, later funnel-shaped, fibrous, shaggy and woolly along the edge. Let's figure out how milk mushrooms differ from milk mushrooms and how to differentiate them in the field.

In wet weather, the middle of the cap is sticky, pink or yellowish-pink, with pronounced dark concentric zones. The plates are adherent or descending, thin, white or slightly pinkish. The leg is up to 6 cm long, up to 2 cm in diameter, cylindrical, hollow, one-color with a cap. The pulp is loose, brittle, white or pinkish, with white, pungent, acrid milky juice. Volnushka is used for salting. It is pickled only after thorough soaking and boiling, otherwise the mushrooms can cause severe irritation of the gastric mucosa. It is best to pick young mushrooms for pickling, up to 3–4 cm. Their cap is strong, with the edge curled deep inside. Such small waves are called “curls”. When salted, it has a pale brown color with an admixture of pink, and retains pronounced dark zones. In the northwestern and central regions of the country and in the Urals, usually on the edges of young birch forests from the beginning of August to October you can find the white moth. It is in many ways similar to the pink wave, but smaller. The cap, up to 6 cm in diameter, is fluffy-silky, at first convex, later funnel-shaped, white with yellowish-reddish, blurred spots, with a curled hairy edge. The white milky juice is pungent and sometimes bitter. The plates are light fawn, slightly pinkish, adherent or descending, frequent, narrow. The leg is dense, brittle, short, smooth. The pulp is white or slightly pinkish. Belyanka is sometimes confused with white podgruzdka. But the latter has a much larger cap, and the edge is bare or slightly pubescent. It is only used for pickling after preliminary soaking in water or scalding with boiling water. Belyanka is valued for its delicate pulp and pleasant taste. When salted it is light brownish. The mushroom is conditionally edible, second category.

Differences between violin and milk mushroom

Quite often found in coniferous and deciduous forests of the middle zone, in large groups, from mid-June to mid-September. The cap is up to 20 cm in diameter, at first flat-convex, depressed in the middle, with a curled edge. The difference between the violin and the milk mushroom is that later the cap becomes funnel-shaped with a wavy, often cracked edge. The surface is dry, slightly pubescent, pure white, later slightly buffy. The plates are sparse, whitish or yellowish. The leg is up to 6 cm long, thick, somewhat narrowed at the base, solid, white. The pulp is coarse, dense, white, later yellowish, with abundant white, pungent, acrid milky juice. The collected mushrooms in the basket rub against each other and make a characteristic creaking sound. For this they were called “violinists”, “creakers”. Mushroom pickers do not always take these mushrooms, although they are used for salting, becoming strong and acquiring a mushroom smell. The mushroom becomes white with a bluish tint and squeaks on the teeth. The mushroom is conditionally edible, category four. Used for salting and pickling. It must first be soaked and boiled to remove bitterness.

How to distinguish white milk mushroom from bitterling

You need to know how to distinguish white milk mushroom from bitterling, since it is found everywhere, but mainly in the northern half of the forest zone. Prefers somewhat damp forests. Usually grows in large groups. The cap is up to 8 cm in diameter, initially flat-convex, then funnel-shaped, usually with a tubercle in the middle, dry, silky, red-brown. The plates are descending or adherent, frequent, pale reddish-yellowish, usually with a white coating from spores. The leg is up to 8 cm long, smooth, cylindrical, first solid, then hollow, light reddish-brown, with white felt at the base. The pulp is dense, at first white, then slightly red-brown without much odor. The milky juice is white and very caustic; it is not for nothing that the mushroom is called bitter. Because of the very bitter, pungent taste, mushrooms are only salted, they must be boiled first, and only then they are salted. When salted, the mushrooms are dark brown in color, with a noticeable sharp lump on the cap. The mushroom is conditionally edible, category four.

Differences between black milk mushroom and pork

Svinushka, a genus of lamellar mushrooms. The difference between a pig and a milk mushroom is that it has a cap with a diameter of up to 20 cm, initially convex, then flat, funnel-shaped, with an edge turned inward, velvety, yellow-brown, sometimes with an olive tint. The flesh is light brown, darkening when cut. The plates are decurrent, connected at the bottom by transverse veins, and are easily separated from the cap. Leg length up to 9 cm, central or shifted to the side, narrowed downwards, the same color as the cap. The mushroom grows in forests of various types, in large groups, from July to October, and can form mycorrhiza.

It is imperative to know the difference between black milk mushroom and svinushka, since in recent years svinushka has been classified as a poisonous mushroom (it can cause poisoning, even fatal). It contains substances that lead to a decrease in red blood cells in the blood. Moreover, the manifestation of poisoning depends on the individual characteristics of the human body and can occur either a few hours later or several years after consuming these mushrooms. The fat pig is distinguished by its larger size and dark brown velvety leg. Forms mycorrhiza or settles on wood. Conditionally edible. Pig animals have the ability to accumulate harmful compounds of heavy metals.

What is the difference between a milk mushroom and a spruce row?

Grows on sandy soil in coniferous, mainly pine forests from August until autumn frosts, singly and in small groups. Distributed everywhere, but quite rare. The cap is up to 10 cm in diameter, fibrous, mucous-sticky, initially flat-convex, then semi-prostrate, light gray to dark gray in color, often with a yellowish or purple tint, darker in the center than along the edge, with radial dark stripes .

The most important thing that distinguishes milk mushroom from spruce row is that its flesh is not brittle, white, does not turn yellow in the air, has a faint smell of flour, and tastes fresh. The plates are white, then light yellow or bluish-grayish, sparse, wide. The leg is up to 10 cm long and up to 2 cm thick, smooth, white, then yellowish or grayish, fibrous, sits deep in the soil. The mushroom is edible, category four. Used boiled, fried, salted and pickled.

Differences between white milk mushroom and white milk mushroom

In the northwestern and central regions of the country and in the Urals, usually on the edges of young birch forests from the beginning of August to October you can find the white moth. It is in many ways similar to the pink wave, but smaller. The difference between the white mushroom and the white milk mushroom is as follows: the cap, up to 6 cm in diameter, is fluffy-silky, at first convex, later funnel-shaped, white with yellowish-reddish, as if blurry spots, with a curled hairy edge.

The white milky juice is pungent and sometimes bitter. The plates are light fawn, slightly pinkish, adherent or descending, frequent, narrow. The leg is dense, brittle, short, smooth. The difference between milk mushrooms and milk mushrooms is that their flesh is always white, and not slightly pinkish. Belyanka is sometimes confused with white podgruzdka. But the latter has a much larger cap, and the edge is bare or slightly pubescent. It is only used for pickling after preliminary soaking in water or scalding with boiling water. Belyanka is valued for its delicate pulp and pleasant taste. When salted it is light brownish.

What is the difference between a false breast and a real one?

The first thing that distinguishes a false breast from a real one is a cap with a diameter of 4-12 cm, densely fleshy, convex or flat-spread to funnel-shaped, sometimes with a tubercle, initially with a bent edge, and later with a drooping edge, dry, silky-fibrous, finely scaly, with age almost naked, ocher-meaty-reddish, ocher-dirty-pinkish-gray or pinkish-brownish, with vague spots when drying. The plates are descending, narrow, thin, whitish, later pinkish-cream and orange-ocher. The leg is 4-8×0.8–3.5 cm, cylindrical, dense, eventually hollow, tomentose, hairy-feltose at the base, the color of the cap, lighter in the upper part, mealy. The pulp is yellowish with a reddish tint, the lower part of the stem is reddish-brownish, sweet, without much odor (when dried, it smells of coumarin); The milky juice is watery, sweet or bitter, and does not change color when exposed to air. Grows in moist coniferous and deciduous forests. Fruiting bodies are formed in July – October. Poisonous mushroom.

Watch how to distinguish a white milk mushroom from a false one in the video, which shows all the features.

Taxonomy:

Division: Basidiomycota (Basidiomycetes)
Subdivision: Agaricomycotina (Agaricomycetes)
Class: Agaricomycetes (Agaricomycetes)
Subclass: Incertae sedis (indefinite position)
Order: Russulales
Family: Russulaceae (Russula)
Genus: Russula (Russula)
View: Russula nigricans (Blackened Podgruzdok)

Other names for the mushroom:

Russula blackening

Blackening Podgrudok is a type of mushroom included in the genus Russula and 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 becomes dirty grayish, brown with a soot-colored tint. There are also brownish specimens with an olive tint. The middle of the cap is darker, and its edges are lighter. On the cap there are adhered particles of dirt, earth, and forest debris.

The blackened cap has a smooth, dry cap (sometimes with a slight admixture of mucus). It is usually convex, but then becomes flat and prostrate. Its center becomes smooth over time. Cracks may form on the cap, exposing the beautiful white flesh.

The plates of the mushroom are thick, large, sparsely spaced. At first they are white, and then they turn gray or even brownish, with a pinkish tint. There are also atypical ones - black plates.

Leg Loading blackening – up to 10 centimeters. It is strong and cylindrical in shape. As the mushroom ages, it becomes a dirty brown color.

The flesh of the mushroom is thick and breakable. Usually white in color, it slowly turns reddish at the incision site. It has a pleasant taste, slightly bitter, and a pleasant faint aroma. Ferrous sulfate turns the pulp pink (then turns green).

Distribution area, growing time
The blackening plant forms a mycelium with hard trees. Grows in deciduous and mixed forests. The mushroom can also often be seen in spruce and deciduous forests. The favorite place of distribution is the temperate zone, as well as the region of Western Siberia. The mushroom is not rare in Western Europe either.

Found in large groups in the forest. It begins to bear fruit in mid-summer, and this period ends until winter. According to the observations of mushroom pickers, it is found in such a northern region as the Karelian Isthmus, at the end of the forest it is often found in the Leningrad region.

Mushroom look-alikes

. It has thick and flowing plates, as well as a whitish cap of 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.
Frequently plated loader (Russula densifolia). It is distinguished by a brownish-brown and even brown with a black cap. 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, it is quite rare in coniferous and mixed forests.
. 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 fungi, as well as the blackening Podgruzdok itself, form a separate group of mushrooms. They differ from others in that their flesh takes on a characteristic black color. Old mushrooms of this group are quite tough, and the color of some of them can have both white and brown shades.

Is this mushroom edible?
Podgrudok blackening belongs to the fourth category of mushrooms. It can be consumed fresh (after thoroughly boiling for at least 20 minutes), as well as salted. When salted it quickly turns black. It is necessary to collect only young mushrooms, since old ones are quite tough. In addition, they are almost always wormy. However, Western researchers consider this mushroom inedible.

Video about the Podgruzdok blackening mushroom:

More information
The fungus can grow in the substrate. Some old specimens of the fungus may come to the surface, causing the soil layer to break through. The mushroom can often be wormy. Another characteristic feature of the mushroom is that it slowly decomposes in natural conditions. During decomposition, the mushroom turns black. Dried mushrooms last for quite a long time, until next year.

- this is not just a territory that unites several central regions of the country: Vladimir, Kaluga, Moscow, Ryazan, Smolensk, Tver, Tula, Yaroslavl.

is a land of picturesque and truly Russian nature: coniferous and deciduous forests, clean lakes and rivers, fresh air and a harmonious climate familiar to us since childhood.

- These are slow-flowing rivers with wide floodplains, occupied by water meadows. Thick, dark, overgrown with moss, like enchanted spruce trees. Magnificent broad-leaved forests consisting of huge oaks, ash trees, maples. These are sunny pine forests and cheerful, pleasing birch forests. Dense thickets of hazel on a carpet of tall ferns.

And beautiful clearings, strewn with flowers emanating intoxicating odors, are replaced by huge islands of impenetrable thickets, where tall fluffy spruces and pines live their measured, centuries-old life. They seem like incredible giants who slowly make way for uninvited guests.

In the thicket you can see old dried driftwood everywhere, so intricately curved that it seemed like there was a goblin lurking behind the hillock, and a pretty kikimora was peacefully dozing near the stone.

And endless fields, going either into the forest or into the sky. And all around - only the singing of birds and the chirping of grasshoppers.

This is where the largest rivers of the Russian Plain: Volga, Dnieper, Don, Oka, Western Dvina. The source of the Volga is a legend of Russia, the pilgrimage to which never stops.

IN middle lane more than a thousand lakes. The most beautiful and popular of them is Lake Seliger. Even the densely populated Moscow region is rich in beautiful lakes and rivers, sometimes even intact cottages and high fences.

The nature of the middle zone, glorified by artists, poets and writers, fills a person with peace of mind and opens his eyes to the amazing beauty of his native land.

It is famous not only for its literally fabulous nature, but also for its historical monuments. This - the face of the Russian province, in some places, in spite of everything, even preserving the architectural appearance of the 18th-19th centuries.

In the middle zone there are most of the cities of the world famous Golden Ring of Russia - Vladimir, Suzdal, Pereslavl-Zalessky, Rostov Veliky, Uglich, Sergiev Posad and others, ancient landowner estates, monasteries and temples, architectural monuments. Their beauty cannot be described; you have to see it with your own eyes and, as they say, feel the breath of deep antiquity.

But the most fruitful and happy thing for me was my acquaintance with central Russia... It captured me immediately and forever... Since then, I have not known anything closer to me than our simple Russian people, and nothing more beautiful than our land. I will not exchange Central Russia for the most famous and stunning beauties of the globe. Now I remember with an indulgent smile my youthful dreams of yew forests and tropical thunderstorms. I would give all the elegance of the Gulf of Naples with its feast of colors for a willow bush wet from the rain on the sandy bank of the Oka or for the winding Taruska River - on its modest banks I now often live for a long time.

Wrote by K.G. Paustovsky.

Or you can just climb into some remote village and enjoy nature far from civilization. The people here are very welcoming and friendly.

Kira Stoletova

There are many different types of mushrooms growing in the forests of Russia, but the podgrudok mushroom is especially popular among them. It is edible and has a great taste and is used in both cooking and medicine.

Description

Podgruzdok has the taste, aroma and description that real milk mushrooms have.

Product Features:

the surface of the cap is pleasant to the touch, dry and velvety;
a hat without fringe at the edges (milk mushrooms must have such a fringe);
reaches a height of 20-22 cm;
young individuals have funnel-shaped caps;
the lamellar part has a bluish tint;
the pulp is brittle;
a low, hard, cylinder-shaped leg (5-7 cm in height and up to 4 cm in diameter).

White spore powder. There is no juice, like in milkweeds, the flesh at the break remains white.

Lovers of podgruzdki collect them in deciduous forests, in coniferous forests, the collection time is from July to October. The smoky, whitish-brown caps hide deep beneath the leaf litter at the base of trees. You will have to work hard to find them.

All milk mushrooms belong to the Syroezhkov family, despite their external resemblance to milk mushrooms. The most popular types include:

often lamellar;
blackening and black;
white.

White loader

The edible fruit is white or dry and does not exude milky juice when cut.

Description of the organism:

dry cap with brown spots;
surface diameter reaches 20 cm;
thin plates;
the color of the plates is greenish, whitish or with a blue tint;
the color of the pulp does not change at the break;
the short leg reaches 5 cm.

The old mushroom has a hollow stem. The type of Podgrudok white, or Podgrudok dry, is distinguished by the rarity of the placement of plates. Older representatives of the species have an exclusively brown cap.

Frequently plated

The Podgrudok species is often lamellar (dense-leaved) and is sometimes called “chernushka” because of its characteristic appearance:

brown cap, changing color with age;
cap diameter 10-12 cm;
the surface is dry in adults and covered with mucus in young ones;
the flesh turns red and black when cut;
The young leg is white, then darkens.

The aroma and taste are weak. A light edge on the cap is characteristic at any age of the mushroom. The cap of old mushrooms is bare and cracking. Most often, nigella is found from August to October in the European part of the Russian Federation. Prefers broad-leaved forests for the formation of mycorrhizae.

Black and blackening loading

The popular black podgrudok mushroom is found in coniferous and deciduous forests of the temperate zone of Russia.

It differs from other species in the following description:

sparse and thick yellowish plates;
the dense pulp has a red or brick tint when cut;
the taste is pleasant, without pungency;
the leg is dense;
The size of the leg is from 3 to 7 cm in height and in diameter up to 3 cm.

Irina Selyutina (Biologist):
It is better to collect black loading dock while it is young, because... this mushroom is susceptible to “invasion” of worms - the older it is, the more wormy it is. The taste of the mushroom is low; it retains the smell of damp earth, reminiscent of mold, for a long time. The pulp is sweetish, slightly spicy. The records have a pungent taste. Black podgrudok belongs to the IV taste category. After soaking and heat treatment, the pulp becomes black, the smell goes away, but the sweetish taste remains. Old mushrooms do not improve their quality after processing - they become tough and tasteless.
Black loading often has doubles:
Frequently lamellar (thick-leafed) loader: it is characterized by the fact that its cap is decorated with often adherent plates, the taste is excessively hot, the smell is earthy;
black-and-white podgrudok (white-black russula): The mushroom received its name for the “ability” of the cap to change color as it grows.

The Podgrudok blackening species has black streaks on the flesh. The cap changes color from gray to brown-black. This is where the name came from. It bears fruit en masse from late July to mid-October.

Useful properties

Loading agents have a lot of beneficial properties that are important for the human body, due to their chemical composition, which includes the following important elements:

vitamins of group B, A, P and PP;
zinc;
copper;
manganese;
ergosterol;
amino acids;
fiber;
stearic acid;
chitin.

Vitamins strengthen the body and support it during viral epidemics. The amino acids that make up proteins serve as a natural barrier against bacteria. Fiber contributes to normal intestinal function.

Contraindications

These forest organisms accumulate excessive amounts of chitin. There is especially a lot of it in the legs. Because of this, this product is considered difficult to digest, and therefore people suffering from diseases of the gastrointestinal tract should use it with caution.

When harvesting, it is important to adhere to simple rules, for example, do not collect loads near busy highways, populated areas, landfills or factories. Mushrooms are natural sponges and absorb all harmful substances from the environment: exhaust gases, radionuclides, etc. When consuming crops collected in dangerous places, severe poisoning occurs, similar to poisoning from poisonous mushrooms.

For elderly people, pregnant women and young children, it is better to eat “forest meat” in moderation and after consulting a doctor.

Application

Loading agents are widely used in various spheres of human life: in cooking, medicine, pharmaceuticals and dietetics.

In cooking

Mushrooms contain more phosphorus than fish.

Cooks enjoy using different types of them for preparing salty snacks and pickling. Soups with this product have a bright, pronounced taste and aroma.

In the Volga region they like to salt the podgrudki in a dry way and use such preparations all winter.

Mushrooms with onions, sour cream, fried in sunflower or olive oil, are served both as a main dish and as a side dish for meat or fish.

In medicine and pharmaceuticals

Scientists have isolated ellagic acid from black fat. Its derivative, isolated in 2004, was named nigrikacin. It is a powerful anticancer agent and is used in the treatment of cancer. In addition, it was found that the mushroom contains substances with antioxidant and antibacterial properties.

To suppress the growth of Ehrlich carcinoma, an extract of white capillaries infused with alcohol at a dosage of 300 mg/kg is used.

Podgrudok White - Russula Excellent - Russula Delica

Real milk mushroom - collected in an enchanted forest, white milk mushroom, raw milk mushroom, wet milk mushroom, Pravsky,

Conclusion

It is important to take precautions when picking mushrooms. You cannot take mushrooms near roads, you cannot go into the forest without means of protection against mosquitoes and ticks, without a knife and a compass, you should carefully sort through all the collected specimens and part with suspicious ones without pity, or even better, do not take them.

Edible

Black Podgrudok (Russula adusta) can be found in the forest from July to October. Nigella prefers bright places in mixed deciduous forests (the presence of birch is required) or coniferous forests (the presence of pine is required). Often the mushroom grows in small groups right on paths or small forest clearings.

The black cap has a convex cap that straightens as it grows. The color of the cap is from gray-brownish to brownish-brown, darker in the middle and with lightened (almost white) edges. The plates are dirty gray-whitish in color and turn black when pressed. The white-gray flesh in the area of the cap is quite dense and becomes loose as it moves to the stem of the mushroom. In the area of the cut, the flesh of the mushroom quickly darkens and turns black. Young mushrooms have an unexpressed aroma; as they age, mushrooms acquire a sour, musty odor and become practically inedible.

Black loads are collected while they are young. Medium and large nigella are almost 100% affected by worms and it is impossible to find a whole, ready-to-eat mushroom among them.

What can you cook with black mushrooms (recipes)

Black podgruzki are generally only salted, and then only after preliminary soaking.

- hot salted milk mushrooms