What black milk mushrooms look like and what is their taste
Black milk mushrooms are unusual mushrooms in many respects. Their main distinguishing feature from their counterparts is the olive-black color of their hats. On this basis, they are endowed with a dozen different names - chernukha, gypsies, chernushka, black nest, black lip and others. From a scientific point of view, black milk mushrooms are classified as conditionally edible mushrooms. But mushroom pickers themselves value this type of milk mushroom for its unique aroma, excellent taste, long harvesting season and abundance.
Main characteristics
Black milk mushroom - photo and description:
- Hat. It is flat in shape, depressed towards the center in the form of a funnel. In diameter, it reaches from 5 to 20 cm, quite fleshy. The shade of the cap varies from dark brown to bluish black.
- Leg. Smooth and straight, not very tall, in large specimens it does not exceed 8 cm. It is wide, but slightly narrowed towards the bottom. In young mushrooms, the leg is solid, then it becomes hollow inside. In comparison with the hat, its shade is a couple of tones lighter.
- Pulp. Dense but brittle. It is white in color, but on the cut it immediately becomes brown and secretes milky juice. This liquid is caustic and bitter, because of it, the mushroom is conditionally classified as edible. In old mushrooms, the flesh becomes loose.
- Plates. Light and thin, often located. As the mushroom matures, they turn yellow, and after deformation they darken.
Where black milk mushrooms meet
Black mushroom usually grows in mature mixed forests and birch forests. The collection depends on which tree the lump is growing under. Often these mushrooms hide in tall grass, mainly near birches and aspens. Their dark shade serves as a good disguise. They hide under foliage, moss, or simply in damp ground. It is not easy to find these mushrooms, you have to take a good look and rake the "bumps" that attract your attention.
Milk mushrooms appear in numerous groups after heavy rains, and grow singly during drought.
Milk mushrooms are one of the few types of mushrooms found in spruce forests. They prefer the overgrown rhizomes of old firs, where there is enough light and moisture is constantly present. Here they are noticeable much better, as they are visible above the fallen needles and differ from it in color. They grow in groups, therefore, having seen one mushroom, you should look around, since other members of the family must be nearby. Their season starts from July. These mushrooms are not afraid of frost, so they grow until late autumn, until the first snow falls.
Taste characteristics
Milk mushrooms are rich in protein, trace elements, vitamins. They are low in calories but high in nutritional value. They are not suitable for frying, but for salting they are ideal. Even after long-term processing, the flesh of the black milk mushroom remains firm and firm, therefore crunches on the teeth. These mushrooms keep their shape and always look beautiful on the table.They have a unique "mushroom" aroma, and the taste is rich and bright.
Milk mushrooms are considered dietary, so it is useful to include them in the diet of diabetics, athletes, and overweight people.
The best taste of black mushrooms appears at the stage when the cap is still small and just beginning to form a funnel. At this moment, its edge part is still bent inward, and the plates are even and have a light shade. Large specimens accumulate the carcinogen noncatorin and become bitter in taste. When attacking a large group, you should not be greedy. It is worth collecting only young representatives, and it is better to leave the old ones in the forest.
Collection and procurement rules
There are about 20 types of mushrooms, they are found in abundance in Siberia and the Urals, in the Volga region. They prefer moist sandy soil, slightly elevated and well-lit areas. How they grow milk mushrooms, in these places every mushroom picker knows. After all, a strong and tasty mushroom is a real find for a gourmet! Only young mushrooms are suitable for food, the cap of which has not reached a diameter of 8-10 cm. They are harvested in different ways - they are boiled, salted, pickled. Different types of milk mushrooms are combined with each other, so they can be marinated together.
You should not be afraid to collect black milk mushrooms, since they have no poisonous counterparts.
The collected mushrooms are sorted out, cleaned of foliage and branches. Then they are thoroughly rinsed in a basin until the water is clear. To remove bitterness, they must be soaked. Soaking nigella takes longer than other types. The optimal soaking period is 4-5 days; the water should be changed twice a day. To finally get rid of the bitterness, soaked mushrooms are boiled for an hour in two waters.
You need to soak the milk mushrooms by placing them under oppression. Then all the mushrooms will be under water and will not spoil the taste of homemade salting.
Black milk mushrooms are ideal for canning. Salt them cold and hot, most often whole or only caps. If a lot of mushrooms are collected, then they are prepared in a barrel the old fashioned way, that is, they are laid in layers and sprinkled with salt. When finished, they acquire a rich purple hue. Black mushrooms are crispy and spicy in taste, suitable for cooking various snacks and salads, hodgepodge. It is best to serve them on their own with onions and scented sunflower oil.
How poisonous
From time immemorial in Russia, milk mushrooms have been collected and eaten. Black mushrooms are considered a real delicacy, which hostesses put on the table exclusively on holidays. Due to its unusual appearance, it is almost impossible to confuse it with other mushrooms. Like all Millers, it is conventionally classified as edible. However, you should not be afraid of this mushroom. When cooked correctly, a minimum amount of bitterness and harmful substances remains in it. The negative effect can manifest itself only if the milk mushrooms are eaten constantly and in large quantities.