1, Tricholoma is a wild fungus which is produced in Inner Mongolia grassland, and usually grows next to sheep bones and sheep dung. Fungi usually have a short shelf life, and Tricholoma is no exception, which is easy to blacken inside. It is necessary to judge what causes the internal blackening from the aspects of appearance, smell and touch. If it is caused by oxidation, spore maturation and other reasons, it generally does not affect eating; If the inside turns black due to rot and mildew, it can't be eaten.

2. If the Tricholoma mushroom only has a small number of black spots on the cap and has no abnormal smell, the cells are still elastic and generally edible, but the nutritional value may be reduced. If the fold is black, it may be caused by long storage time, oxidation and spore maturation. You can eat it at this time, but the taste and nutritional value may be affected.

3. However, if the interior and handle of Tricholoma matsutake turn black in a large range, or even all of them turn black, or have a sour taste, the elasticity of the mycelium becomes worse, and it feels sticky. It shows that Tricholoma matsutake has rotted and deteriorated and cannot be eaten, otherwise it may lead to food poisoning and even life-threatening.