Podgruzdok black

Black podgruzdok (Russula adusta) Black podgruzdok (Russula adusta) Black podgruzdok (Russula adusta)

Black russula (Russula adusta)


  • Department: Basidiomycota (Basidiomycetes)
  • Subdivision: Agaricomycotina (Agaricomycetes)
  • Class: Agaricomycetes (Agaricomycetes)
  • Subclass: Incertae sedis (undefined)
  • Order: Russulales
  • Family: Russulaceae (Russula)
  • Genus: Russula (Russula)
  • Species: Russula adusta (Black Podgruzdok)


Black podgruzdok (Russula adusta), or Chernushka, has a cap first convex, then deeply depressed, wide-funnel-shaped, 5-15 cm in diameter, dirty brownish or dark brown.

In some areas, this mushroom is called black russula.

Found mainly in pine forests, sometimes in groups, from July to October.

The cap is 5-15 (25) cm, convex-outstretched, depressed in the center. In young mushrooms, it is grayish or pale yellow, turns brown with age, slightly sticky.

The plates are adherent or slightly descending, narrow, of different lengths, often branching, at first white, then grayish, turn black when pressed.

Spore powder is white.

The leg of the nigella is 3-6×2-3 cm, dense, of the same shade as the cap, but lighter, cylindrical, solid, smooth, turns black from touch.

Podgruzdok black

Pulp-black podgruzdka reddening at the cut, then slowly graying, not pungent, sweetish-sharp. No milky juice. Black from the touch. The smell is strong and characteristic, described in various sources as the smell of mold or old wine barrels. The pulp initially turns pinkish gray.

It grows under pine trees on acidic soils. Occurs from July to October, but not abundantly. Distributed mainly in the northern half of the forest zone, in coniferous, deciduous and mixed forests.

Edible mushroom, 4th category, is only salted. Before salting, you must first boil or soak. When salted, it turns black. The taste is sweetish, pleasant.

Nature lover
Rate author
Hunting, Fishing and Mushrooms: a magazine for hunters and fishers.
Add a comment