Podgruzdok white-black (Russula albonigra)
- Department: Basidiomycota (Basidiomycetes)
- Subdivision: Agaricomycotina (Agaricomycetes)
- Class: Agaricomycetes (Agaricomycetes)
- Subclass: Incertae sedis (undefined)
- Order: Russulales
- Family: Russulaceae (Russula)
- Genus: Russula (Russula)
- Species: Russula albonigra (Podgruzdok white-black)
- Other names for the mushroom:
- Russula white and black
Russula white and black
Podgruzdok white-black (Russula albonigra) – belongs to the genus russula, included in the russula family. There are also such names of the mushroom: Podgruzdok black and white, Russula white and black, Chernushka white and black. The mushroom has an interesting mint pulp flavor.
The white and black podgruzdok has a hat with a diameter of seven to twelve centimeters. At first, the pulp is convex, but then it has a tucked edge. As the fungus develops, the cap flattens and becomes concave. The color of the cap also changes – from white with a dirty tint to brown, almost black. Has a matte surface, smooth. Usually it is dry, only in wet weather – sometimes sticky. Often various forest debris can adhere to such a hat. The skin is easily removed from the cap.
The plates of such a mushroom are narrow and frequent. As a rule, they are of different lengths, often turning into a short stem. The color of the plates is first white or slightly creamy, and then they gradually turn black. Spore powder – white or light cream shade.
The white-black podgruzdok has a small leg – from three to seven centimeters. Its thickness is up to two and a half centimeters. It is smooth, dense, cylindrical in shape. As the mushroom matures, it gradually turns black.
This mushroom has a dense, hard stem. If the mushroom is young, then it is white, but then it becomes darker. The smell of the mushroom is weak, vague. But the taste is soft, has a slight mint note. Occasionally, specimens with a sharper taste may come across.
Podgruzdok white-black grows in many forests – coniferous, broad-leaved. Growing time – from July to early October. But it is quite rare in the forests of Europe, Asia and North America.
It belongs to edible mushrooms, but its taste is rather mediocre. According to some Western researchers, it is still inedible or even poisonous. The fungus can cause gastrointestinal upset.
- Blackening podgruzdok – Compared to white-black, this is a larger mushroom. It does not have such frequent plates, and the pulp turns red, and then turns black on the cut.
- Frequent podgruzdok (russula) – Quite often found in our forests. He has the same frequent plates, and the flesh on the cut also changes its color from light to dark and black. But the flesh of this mushroom has an unpleasant burning taste.
- Black russula — The flesh of this mushroom tastes good and also turns black when cut. The plates of this mushroom are frequent, dark in color.
Such mushrooms, together with a white-black load, are included in a special group of blackening mushrooms. This is due to the characteristic behavior of the flesh when cut, because it changes color to black without going through the so-called brown stage. And if you act on the pulp of the mushroom with iron sulfate, then the color changes are completely different: at first it becomes pink, and then it acquires a green tint.