Edible

Black Podgrudok (Russula adusta) can be found in the forest from July to October. Nigella prefers bright places in mixed deciduous forests (the presence of birch is required) or coniferous forests (the presence of pine is required). Often the mushroom grows in small groups right on paths or small forest clearings.

The black cap has a convex cap that straightens as it grows. The color of the cap is from gray-brownish to brownish-brown, darker in the middle and with lightened (almost white) edges. The plates are dirty gray-whitish in color and turn black when pressed. The white-gray flesh in the area of ​​the cap is quite dense and becomes loose as it moves to the stem of the mushroom. In the area of ​​the cut, the flesh of the mushroom quickly darkens and turns black. Young mushrooms have an unexpressed aroma; as they age, mushrooms acquire a sour, musty smell and become practically inedible.

Black loads are collected while they are young. Medium and large nigella are almost 100% affected by worms and it is impossible to find a whole, ready-to-eat mushroom among them.

What can you cook with black mushrooms (recipes)

Black podgruzki are generally only salted, and then only after preliminary soaking.

- hot salted milk mushrooms

Photos of loading black in nature

Not all russula are pleasant to look at: among them there are dark, almost black specimens that do not arouse appetite among lovers of “quiet hunting”. However, such russula as Black Podgrudok, although unappetizing at first glance, is quite suitable for consumption in salted form.

Loader black

Loader black– lat. Russula adusta

In another way, the mushroom is called Black Russula, Black Podgruzdem or Chernushka.

External characteristics

Mushroom cap

Nigella has a large hat, at a young age - convex, with curved edges, at a mature age - in the form of a wide, deeply depressed funnel, reaching 15 cm in diameter. The caps of old mushrooms have a wavy edge.

The surface is dry and smooth, except during rainy periods when mucus appears on it. The skin turns a dirty gray shade, and as it grows it becomes greenish-brown or olive-brown and slightly sticky.

Inside the hat (and stem) there is a pulp of sharp-sweet taste, which, when damaged, first turns red, then turns gray and black. The bottom of Chernushka's hat is decorated with attached or slightly descending narrow branching plates of different lengths. In young fungi they are colored white, in mature ones they are gray. If you press on the lamellar area, it will turn black.

Podgruzd black reproduces by white spores.

Stipe

The black podgruzdok has a fleshy, smooth cylindrical leg of the same color as the hat, but lighter. If you press it, it will turn black. The thickness of the legs is 20-30 mm, height – 30-60 mm.

Black loader - lat.Russula adusta

Places of growth

Mushrooms prefer temperate climates, acidic soils and pine forests. They are found in Russia, Central Asian, North American and Western European countries.

Fruiting occurs in small groups or singly in July - October.

Similar species

Black Russula is similar to the following edible mushrooms:

• Loader blackening. It is distinguished by its immediately blackening flesh, sparse plates, peeling skin on the caps, and the dirty yellow color of the legs.
• Frequent plate loader. The species is distinguished from Chernushka by its yellow-brown color and frequent growing plates.
• White loader. It has a fresh taste.
• Black and white mushroom. His hat changes color as he gets older.

Edibility

Despite the presence of a pronounced musty smell, Podgrudok black is considered an edible mushroom, suitable for pickling after pre-soaking. Salted mushrooms have a pleasant sweetish taste.

Not yet a milk mushroom, but no longer a milkfish. This representative of the mushroom kingdom, although its appearance resembles the most valuable mushroom for pickling and even belongs to the same family together with it, still belongs to a completely different genus. Podgrudok black is a mushroom that is harvested only when young. Why is that? Let's find out!

Black milk mushroom (Russula adusta) belongs, like milk mushrooms, to the Russula family, but to the genus Russula, in the pulp of which there is no milky juice. That is why some call the hero of our article black russula or nigella. This is a lamellar mushroom that belongs to the category of conditionally edible.

• The cap is fleshy and quite thick, with a diameter of 5 to 15 cm. In young mushrooms it is convex, and as the mushroom matures it becomes prostrate with a concave center. The edge of the cap is curved. The surface of the mushroom is slightly sticky to the touch. The skin is colored brownish-gray in young ones, while in mature ones it is darker, dirty, even black. Uneven black or dark brown spots are clearly visible on its surface. The skin fits tightly to the pulp and cannot be removed;
• the leg is cylindrical, smooth to the touch, moderately dense, up to 8 cm high and up to 3 cm in diameter. The color of its surface in young pods is cream, grayish, often the same shade as the surface of the cap, and in mature fruiting bodies it is dark gray;
• the pulp is brittle, but dense, quite thick, white, when damaged it first turns red, then darkens significantly. Does not emit milky juice, tastes bitter-sweet, emits a bright aroma, reminiscent of both the smell of a wine barrel and mold;
• the plates are narrow, branching, moderately frequent, sometimes slightly running down the stem, adherent. The color is white, cream, and darkens when damaged. The records emit a light fruity aroma;
• The spores are round and white.

Distribution and fruiting season

Russula black prefers to grow in various forests of the northern temperate climate zone - coniferous, deciduous or mixed. The main partner tree is pine, but the fungus also develops well under birch trees and is often found in forest clearings or along roads and paths. Grows both in splendid isolation and in the company of fellow creatures.

The fruiting period is long, starting in mid-summer, in July, and lasting until severe frosts (until October).

Similar species and how to distinguish them from them

This load in the world of mushrooms has several doubles, or rather, representatives of this kingdom, very similar to it. It can be confused with the blackhead (Russula nigricans), from which the hero of the article differs in a darker cap and a moldy smell, as well as more frequent plates. When damaged, the flesh of the double does not first turn red, but immediately turns black.

This mushroom can also be confused with the black-purple russula (Russula atropurpurea), which can sometimes acquire almost the same skin color as the black russula. It can be distinguished by the absence of a black spot in the middle of the cap, as well as by its less saturated color than the black-purple one.

Primary processing and preparation

The opinions of mycologists regarding the category into which black suet can be classified in terms of taste vary. Some publications say that this mushroom belongs to category 3, others - that it belongs to category 4. However, in any case, only young black mushrooms are collected - mature representatives of this species are tasteless and tough. In addition, worms love them very much - this is another argument in favor of collecting small mushrooms that have not yet been affected by larvae.

Usually the mushroom is salted after a long soaking or boiling - this way they get rid of its specific smell and bitterness. The salty load has a pleasant, slightly sweet taste. When salted it turns black.

Some mushroom pickers also fry or marinate representatives of this species.

Black milk mushrooms bear fruit well and in a lean year can easily replace real milk mushrooms. Moreover, this species has no counterparts among poisonous mushrooms, so you can safely collect and prepare it.

The cap is 5-10 (15) cm in diameter, densely fleshy, semicircular, flat-spread, depressed in the center, usually with a drooping, sharp, smooth edge. The skin is adherent, slimy, bare, shiny in dry weather, umber, dirty brown-black, often with an olive tint, dark gray-brown in the center, lighter towards the edges. The plates are attached to the teeth, frequent, narrow, white, turning yellow with age and then acquiring the color of the cap, with darker brown spots. Leg (2) 3-5 (7) x 2-3 (5) cm, cylindrical, formed, hard, bare, smooth, whitish, then a shade lighter than the cap. The pulp is dense, white, slightly pinkish in air, then blackened, tastes fresh or slightly spicy. Under the influence of FeSO4 it turns pink, then turns green. The taste of the records is mild. The spore powder is pure white. Spores are ellipsoidal to round, (7) 7.5-9 (10) x (6) 5-7 (8) µm, warty-fine-mesh ornamentation. Basidia 40-65 x 8-10 microns. Cystids 50-80 x 5-7 µm, cylindrical, not frequent, stained blue from sulfovaniline. The cuticle of the cap is gelatinous, consists of hairs and rare dermatocystids, which are divided at the apex.

The black russula mushroom (black russula) forms an association with birch (Betula L.), oak (Quercus L.), spruce (Picea A. Dietr.), pine (Pinus L.) and aspen (Populus tremula L.). Grows in mixed and coniferous forests, in groups, often in June - September. Edible.

Russula white-black, podgrudok white-black

The cap is 4-10 (15) cm in diameter, fleshy, semicircular, then becomes flat-prostrate to funnel-shaped, with a thick edge tucked or drooped. The skin is adherent, mucous in young specimens, dries out with age, becomes dry and matte. At first whitish, then dirty white-brown, white towards the edges, and when young, turns black when pressed. The plates are short descending, sparse (4-5 per 1 cm along the edge of the cap), whitish, with a blackish edge, darken when pressed and with age. Leg 3-4 (7) x 2-3 cm, cylindrical, made, hard, bare, smooth, the same color as the cap. The pulp is dense, white, turns brown when cut, then turns black, tastes fresh, slightly pungent in the plates, smells faintly fruity. When exposed to FeSO4, it first turns pink, then turns green. Spore powder is white.

White-black russula (white-black russula) forms an association with birch (Betula L.) and. Grows in coniferous and deciduous-coniferous forests, in groups and singly, often in July - October. Edible.

Russula blackening

The cap is 8-10 (20) cm in diameter, densely fleshy, convex, then flat-spread, slightly depressed, with a sharp, smooth edge. The skin is adherent, initially sticky, then dry, bare, smooth, matte when dry, grayish-brown, almost black. The plates are attached, sparse, thick, wide, forked, with plates and anastomoses, white, cream, turning black with age. The stem is 2-6 x 1-3 cm, cylindrical, initially hard, then brittle, made or with cavities, bare, smooth or thin felt, colored a tone lighter than the cap. The pulp is fragile, loose, white, reddens and then blackens in the air, tastes fresh, soft, without much odor. When exposed to FeSO4, it turns dark green. Spore powder is white.

Habitat: deciduous, coniferous and mixed forests. It occurs from July to October. Grows in groups.

The cap is up to 15 cm in diameter, convex at first, depressed in a mature mushroom, with curved edges, dirty gray, then brown or black, sticky. The pulp is white, brittle, without milky juice, turns red when broken or cut, then turns brown and finally turns black. The taste is sweetish.

The plates are adherent to the stem or descending, white, and darken when pressed. Spore powder is white.

The leg is up to 5 cm long, 2.5-3 cm thick, smooth, dense, the same color as the cap.

A little-known edible of the third category. Used boiled and salted. When salted it turns black. Very damaged by insects.

And blackening: description of the mushroom and what the mushroom looks like in the photo

For active growth of the plant, a lot of light and a small amount of heat are required. This mushroom grows in huge quantities in the deciduous and mixed forests of the central zone of our country. Usually its mycelium dislocations are located near aspen and birch trees. It is these trees that create the most favorable conditions for their existence.

Podgruzdok among the people has a simpler name. This is a dry milk mushroom. It is not by chance that the mushroom is called this way. Unlike ordinary ones, they never become covered with mucus and do not become wet. The surface of their caps is always dry and slightly rough to the touch.

A regular loader looks the same. This is a fairly strong cap with inwardly curved edges with a diameter of up to 20 cm. The upper surface of the cap is matte white with yellowish inclusions. As the mushroom grows, it is prone to cracking. A characteristic feature is the absence of milky juice on the cut of the stem and cap. Podgruzdok or dry milk mushroom belongs to the second category of edibility. It can be used for salting without first soaking in water

Loader black or black

From the beginning of July until the very end of October, the coniferous and deciduous forests of our country can please you with a rich harvest of another variety of dry milk mushroom. This is a black loader. It is also called black russula. And this is no coincidence. Externally, the black loader really resembles a russula. The cap is up to 15 cm in diameter and has a glossy surface of dark blue, almost black color. There is no milky juice.

Black podgrudok can be used as food in boiled, fried and salted form. Does not require soaking for direct use.

Pogruzdok white and mushroom cracker

Podgrudok white and mushroom cracker are the names of the same specimen. This is a variety of milk mushrooms and lamellar mushrooms, which are found in large numbers in bright places in deciduous forests. They can be used for food without prior boiling and soaking. They are distinguished by the absence of bitterness and unpleasant taste. belong to the category of little-known. But don't neglect them. They contain a fairly large amount of protein and various active substances that improve digestion processes. Dry milk mushrooms make excellent mushroom powder for sauces and seasonings.

What does a blackened boot load look like?

Podgrudok blackening is another type of agaric mushroom that is found by mushroom pickers in mixed and deciduous forests and remains unnoticed. Many people confuse them with poisonous and inedible due to their unsightly appearance. But let's try to figure it out.

There is a definite opinion among mushroom pickers that lamellar mushrooms must secrete milky juice. Dry milk mushrooms do not have milky juice. And this does not mean that it is poisonous. The blackened milk mushroom in appearance resembles a real milk mushroom. But unlike it, with the passage of time, its cap and leg begin to acquire a black color. Old specimens are almost black in all parts.

Vyacheslav Stepanov: mushrooms of the Kaluga region - black podgrudok (russula adusta)

Common names

Common names BLACK RUSSUL, NIGERUSHAHAT

Cap Cap: 5-10 (15) cm in diameter, at first convex, then convex-spread with a curved, later raised edge, slightly depressed, sometimes funnel-shaped, often strongly wavy-curved, sticky, at first fawn, pale brownish, grayish brownish , then dirty brownish, brown, brown-brown, darker in the middle, with a light, almost white edge, with numerous adhered particles of earth and debris. Plates

GillsPlates: medium frequency, slightly descending, first whitish, then dirty gray, with dark brown and black spots, tastes sharp, darkens when pressed. Controversy

SporesSpore powder white.Stem

StemStem: short, 3-5 cm long and 2-3 cm in diameter, cylindrical, dense, solid, then completed, whitish, then grayish, darkens when pressed. Pulp

FleshPulp: dense, then loose in the stem, brittle, white, then greyish, when cut it turns gray and darkens almost black, in old mushrooms it is almost black with a faint unpleasant sour odor, very often wormy, starting from the stem. Fruiting calendar

Accepted designations/Legend

The appearance of single mushrooms/seldom

Layers of sparse fruiting/not much

Periods of stable, mass fruiting/a lot

Divisions on the time scale correspond to five days of the month

Ticks on the time axis correspond to the five-day weeks of the month

Habitat: from early July to October in deciduous (with birch), coniferous and mixed (with pine) forests, in bright places, clearings, along paths, in groups, often, annually. More common in more northern forested regions Edibility

Edible or conditionally edible mushroom (4 categories), used salted, sometimes (after thorough washing!) pickled (after boiling for about 15-20 minutes). Before boiling, some mushroom pickers soak them to soften the acridity of the plates. It turns black in the preparations.

Photos of the mushroom on the Internet

Other photographs of this mushroom in the WEBSearch for photographs of the mushroom on the Internet like Russula adusta

Notes

RemarksAddition: young mushrooms should be used, and not because they smell nicer, but because it is almost impossible to find a large and worm-free mushroom. Old mushrooms are completely black and completely corroded, they rot for a week or two, standing out on the grass as a black handful. There are three more types of half-grown mushrooms with blackening flesh: blackened mushrooms (see below), Loader black and white(Russula albonigra) with a whitish, dirty-grayish cap and quickly blackening flesh, rarely found in autumn in birch and spruce forests; Frequent plate loader(Russula densifolia) with a brown-brown cap and very frequent plates (a characteristic feature) with reddening and then blackening flesh and a burning taste, rarely found in the fall in coniferous and deciduous forests. All of them are used in salted form Mentioned in reports

Links to the Informes The Black Grasshopper (Russula adusta) is mentioned in reports on this site:

Sergei Appolonov dated July 26, 2004

Kirill Bykov dated 09/11/2004

Yuri Semenov dated July 28, 2002

Yuri Semenov dated August 25, 2002

Yuri Semenov dated July 14, 2003

Yuri Semenov dated 08/11/2003

Report by Stanislav Sviridov dated 10/06/2002

Russula adusta, black loader

Hat: Diameter 7-15 cm, first flat-convex, then flat-concave, initially white-grayish, then unevenly colored, dark olive-brown, black. The pulp is grayish, thick, brittle, at the break it first turns red, then turns gray. The taste is sweetish.

Hymenophore: The plates are initially white, later grayish, darken when pressed, and are adherent.

Spore powder: White.

Leg: Relatively short and thick, 3-7 cm in length, up to 3 cm in thickness, cylindrical, solid, the same color as the cap or lighter, often with dark spots, darkens when pressed.

Similar species: There are plenty of similar mushrooms with gray caps and blackening flesh in the Russula family. The differences are quite minor. For example, the load is turning black, Russula nigricans- the pulp, upon contact with air, undergoes the same metamorphoses (from pink to dark gray), but there are rare plates. Russula albonigra turns black radically, without any flirting with the red part of the spectrum. U R. acrifolia distinctly bitter pulp. And so on. All this deserves a detailed analysis, which will, without any doubt, be carried out from a historical perspective.

Edibility: It is considered a good edible mushroom. Does not require any special measures.

Author's notes: As you certainly already know, Russula adusta- record holder for the most visited by worms. In our area it is often found, especially at the beginning of the fruiting period, from mid-July to mid-August, but I can say without exaggeration: I still don’t know what it tastes like. Once I found two (!) completely non-wormy mushrooms in a very damp, dark and completely non-mushroom broadleaf in the Tula region, but it so happened that already at the preparation stage these specimens were mixed with the rest of the mushrooms, and I was never able to find out what This is what the larvae of mushroom flies find in this wonderful mushroom.

It is difficult to distinguish the black russula from other blackening russulas. The frequency of the blades is one of the signs that allows one to incline the mushroom to the species Russula adusta. One, but not the only one.

The mushroom, which, by the will of fate, spent most of its life under a thick layer of litter, comes out looking like this. And it’s good if it comes out - a significant part of the black loads will never see the light of day. However, why use light - mushroom flies still fly to the smell

Other names: nigella, black russula

It usually grows in the northern half of the forest zone in coniferous and deciduous forests, sometimes in large groups, in July - October.

hat up to 15 cm in diameter, at first flat-convex, depressed in the middle, with curved edges, later with the growth of the fungus it becomes funnel-shaped. hairless, slightly sticky, in young mushrooms with a dirty-grayish color, then olive-brown, and in old ones - dark brown.

Records frequent, narrow, whitish or grayish, often with dark spots, somewhat bitter in taste.

Leg short, thick, dense, cylindrical, even, smooth, the same color as the cap or lighter, darkens when touched.

Pulp rather brittle, white or brownish-gray, without milky juice, unlike the plates, non-caustic.

Controversy round, mostly white.

Conditionally edible mushroom. Usually used for pickling after preliminary boiling or soaking. It differs from the black milk mushroom by the absence of milky juice.

It has no resemblance to poisonous mushrooms.

Podgrudok black » gifts of the forest

The cap is up to 20 centimeters in diameter, at first almost flat or depressed in the middle, with a downward curved edge. Later it becomes funnel-shaped with a straightened edge, naked. The color of the cap of a young mushroom is dirty-grayish, then olive-brownish-gray, and finally (in a mature mushroom) becomes dark brown. The plates are frequent, narrow, at first whitish-grayish, then grayish, turning black when pressed. The stem is short, smooth, at first solid, then hollow, the same color as the cap or slightly lighter than it, darkens when touched. The pulp is dense, brittle, white, becomes gray or brownish-gray with age, without milky juice. The cap does not taste bitter, but the plates are very caustic.

They grow in groups in coniferous, but more often in mixed and birch forests from the second half of summer until autumn frosts.

Black mushrooms are used for food only in salted form, but when salted they usually turn black. Before salting, mushrooms are carefully selected, since they often contain worms, and then boiled or soaked.

All about mushrooms!: black loader

The mushroom cap is up to 15 cm, flat-convex, later funnel-shaped with curled edges, in young mushrooms it is dirty-gray, then brownish-gray, in mature ones it is dark brown, slightly sticky.

Podgruzdki and valui

Widely known mushroom value and less black podgrudok and white podgrudok belong to the genus Russula. They are characterized by a fragile leg. They are usually not collected much, since more valuable mushrooms are always found in the forest. These same mushrooms are classified as conditionally edible. They are salted, less often pickled, but always pre-soaked in cold water to remove bitterness or boiled.

This mushroom is also called Russula black. It is found in all forests, especially deciduous ones, and grows in groups all summer from June to October.

The cap is up to 15 cm in diameter, convex in a young mushroom, depressed in a mature one, with curved edges, dirty gray, later brown or black, sticky. The pulp is white, brittle, without milky juice, turns red when broken, then turns brown and finally turns black. The mushroom is very similar to milk mushrooms, although it belongs to the genus Russula.

From all milk mushrooms loading dock black differs in that it does not have milky juice. The plates are adherent to the stem or descending, white, and darken when pressed. The leg is up to 5 cm long, 2.5-3 cm thick, smooth, dense, the same color as the cap. These mushrooms are heavily damaged by insects.

The mushroom is little-known, edible, category 3, eaten boiled and salted, and turns black when pickled.

Valuy

It grows in deciduous and mixed forests from July to October, is found frequently and abundantly, and is one of the most common mushrooms in our forest zone.

The cap of the young mushroom is spherical, fits tightly to the stem, later straightens and becomes flatter, up to 8-15 cm in diameter, with a ribbed-striped edge, ocher-yellow or yellow-brown, very slippery in wet weather, shiny in dry weather. The skin peels off easily. The pulp is dense, white, yellowish in old mushrooms, very bitter, with an unpleasant odor. The plates are adherent, in young mushrooms they are white, in mature ones they are yellow or rusty-yellow with brownish spots and with droplets of clear liquid. The leg is up to 10 cm long, up to 3 cm thick, sometimes thick in the middle, white, loose, hollow.

Conditionally edible mushroom, category 3. After boiling it is suitable for pickling. It is recommended to collect young mushrooms with unopened caps.

Loader white

It is often and quite abundantly found in coniferous and deciduous forests; it grows mainly under birch and aspen trees from July to October; it differs from all milk mushrooms in that it does not have milky sap. The cap is the same as that of the true milk mushroom, only its edges are not fringed, and on top it is always dry and often with stuck soil, up to 20 cm in diameter, matte, white, sometimes with yellow-brown spots. The pulp is white, dense, and does not change color when broken. The plates are descending, frequent, thin, bluish-white. The stem is white, in a young mushroom it is smooth, solid, and later becomes hollow.

The mushroom is conditionally edible, category 2, it is salted and pickled, but pre-soaked.

Podgruzdki and valui

Black loader - Wikipedia

Loader black(lat. Russula adusta) is an edible mushroom of the genus Russula of the Russula family. In some areas this mushroom is called black russula.

Description[edit]

• The cap is 5-15 (25) cm, convex-spread, depressed in the center. In young mushrooms it is grayish or fawn, turning brown with age and slightly sticky.
• The plates are adherent or slightly descending, narrow, of different lengths, often branching, first white, then grayish, turning black when pressed.
• Spore powder is white.
• The stem is 3-6x2-3 cm, dense, the same shade as the cap, but lighter, cylindrical, solidly smooth, turns black when touched.
• The flesh turns red when cut, then slowly turns grey, not caustic, sweetish-spicy. No milky juice. It turns black when touched. The smell is strong and characteristic, described in various sources as the smell of mold or old wine barrels.

Grows under pine trees in 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. The mushroom is edible, category 4, suitable only for pickling. Before salting, it is necessary to pre-soak or soak. When salted it turns black.

Literature[edit]

• Serzhanina G. I. Cap mushrooms of Belarus. - Minsk: Science and Technology, 1984.

This is a draft article on mycology. You can help the project by correcting and expanding it.

Gifts of nature - articles: black loader

Insert-tree-mushroom Synonyms: Omphalia adusta (Pers.) Gray 1821

Russula nigricans var. adusta (Pers.) Barbier 1907

Agaricus adustus Pers. 1801

Russula adusta f. gigantea Britzelm. 1895

Russula subusta Burl. 1915

Etymolgy: (Russula) adusta (lat. adustus- scorched, charred).

hat: 5-10(15) cm in diameter, densely fleshy, semicircular, flat-prostrate, depressed in the center, usually with a drooping sharp smooth edge. The skin is adherent, slimy, bare, shiny in dry weather, umber, dirty brown-black, often with an olive tint, dark gray-brown in the center, lighter towards the edges.

Records: adherent to the teeth, frequent, narrow, white, turning yellow with age and then acquiring the color of the cap, with darker brown spots.

Leg: (2)3-5(7) x 2-3(5) cm, cylindrical, made, hard, bare, smooth, whitish, then a shade lighter than the cap.

Pulpb: dense, white, slightly pinking in the air, then turning black, tastes fresh or slightly spicy. Under the influence of FeS04 it turns pink, then turns green. The taste of the records is mild.

Disputes: from ellipsoidal to rounded, (7)7.5-9(10) x (6)5-7(8) microns, warty-fine-mesh ornamentation.

Spore powder: pure white.

Basidia: 40-65 x 8-10 microns. Cystids 50-80 x 5-7 µm, cylindrical, not frequent, stained blue from sulfonaniline. The cuticle of the cap is gelatinous, consists of hairs and rare dermatocystids, which are divided at the apex.

Habitat: grows in mixed and coniferous forests, in groups, often.

Season: in June - September.

Distribution in Kazakhstan: quite common in the northern part of the country.

Area: Europe, Asia, North. America, Australia.

Edibility: The mushroom is edible, but as a rule it is used only for pickling after preliminary boiling.