In mixed forests, in humid climates, the roots of birch and hazel grows one of the representatives of numerous family milk mushrooms - mushroom Nigella.Unlike their counterparts - and the usual yellow, - the representative of the Pacific kingdom is not popular with mushroom pickers.
How does this Lactarius and why it does not like the fans quiet hunting?It can be found not only in the forest.Mushroom Nigella at different ruggedness, and because in the period of high humidity, you can stumble upon it, even in the park area in the center of Moscow.However, use in food mushrooms grown in the city is extremely dangerous - because the flesh fungi intensively imbues the air of harmful substances, and only them something in the city center abound.
Externally Nigella - a mushroom, do not differ from other kinds of milk mushrooms.The same funnel cap, slightly arched or has inversions at the edges, the same off-white latex.The differences start with the color.As it is logical to assume from the name, the predominant shade cap of this mushroom is black.Its distinctive feature - the pattern on the surface.They are the concentric circles of black and olive green.This "tiger" pattern and unique mushroom Nigella.Photos of the Gruzdev, even see them at least once, will be remembered for a lifetime.
For this reason, black cumin can be quite easy to collect and eat - or conditionally edible inedible their counterparts found in conventional forest impossible.The only kind of similar to them - podgruzdok, which is sometimes also called the same name as the black mushrooms.
plates at blackie narrow, downward.While the fungus is young, they may have a whitish hue, and with age are beginning to grow brown.The same applies to this type of milk mushrooms legs - it changes color as they grow fungus.
Nigella fungus appears in Russian forests somewhere in the fall when it's wet cool weather.At this time, especially after the brief but heavy rainfall, a few connoisseurs of this kind of go to fish.Why do need a mushroom - Nigella?Like other mushrooms, fresh it is impossible to use.This family of mushroom has a specific latex, which can only be removed by prolonged soaking.Conventional milk mushrooms this juice is very bitter, at Chernushkas - almost tasteless, but the special charm of the dishes he adds.Therefore, the most traditional recipe of this species of fungi - or salting, or yeast.
order to properly pickle Chernushka, you need to pre-soak the mushrooms for 3-4 hours in clean water, changing it every twenty minutes.Then (for their own reassurance) fungi can be lowered to 5 seconds in boiling water.You can then start them bookmark the barrels, pails or banks.Salted black mushrooms with the addition of cloves, bay leaf, garlic, allspice and black pepper.When properly salted Nigella can become a queen of any feast.
