In mixed forests, in a humid climate, at the roots of birch and hazel, one of the representatives of a large family of bruises grows - chernushka mushroom. Unlike his brothers - ordinary and yellow - this representative of the quiet kingdom is not at all popular with mushroom pickers.
What does this breast look like and why fans of silent hunting do not like it? You can meet him not only in the forest. The chernushka mushroom is extremely unpretentious, and therefore, in a period of high humidity, you can stumble on it even in a park zone in the center of Moscow. True, it’s extremely dangerous to use the mushrooms grown in the metropolis - because the flesh of the mushrooms very intensively absorbs harmful substances from the air, and there are plenty of them in the center of the capital.
Outwardly, chernushka is a mushroom that practically does not differ from other types of breasts. All the same funnel-shaped hat, a little convex or having inversion at the edges, all the same whitish milky juice. Differences start with color. As the name suggests, the dominant shade of the cap of this mushroom is black. Its distinctive feature is drawings on the surface. They are concentric circles of black and olive color. This "tiger" pattern is unique and chernushka mushroom. Photos of such a load, even if you see them at least once, will be remembered for a lifetime.
For this reason, nigella can be completely safely collected and consumed - it is simply impossible to find their inedible or conditionally edible counterparts in an ordinary forest. The only similar appearance is the preload, which is sometimes also called the same name as the black breast.
The plates of chernushka are narrow, descending. While the mushroom is young, they can have a whitish hue, and with age they begin to turn brown. The same applies to the legs of this type of breast - it changes color as the fungus grows older.
The chernushka mushroom appears in Russian forests sometime in the fall, when there is damp, cool weather. At this time, especially after short, but heavy rains, a few connoisseurs of this species go fishing. Why do you need such a mushroom - chernushka? Like other mushrooms, it is impossible to use it fresh. This family of mushrooms has a specific milky juice, which is removed only by prolonged soaking. For ordinary breasts, this juice is very bitter, for nigella - almost tasteless, but it does not add much charm to dishes. Therefore, the most traditional recipe for preparing this type of mushroom is either pickling or sourdough.
In order to properly salted chernushka, it is necessary to pre-soak the mushrooms for 3-4 hours in clean water, replacing it every twenty minutes. Then (for your own comfort), you can lower the mushrooms in boiling water for 5 seconds. After that, you can start bookmarking them by barrels, tubs or banks. Salt black mushrooms with the addition of cloves, bay leaf, garlic, allspice and black pepper. With proper salting, nigella can become the real queen of any feast.
