Black hygrophorus (Hygrophorus camarophyllus)
- Vaega: Basidiomycota (Basidiomycetes)
- Vaevaega: Agaricomycotina (Agaricomycetes)
- Vasega: Agaricomycetes (Agaricomycetes)
- Vasega laiti: Agaricomycetidae (Agaricomycetes)
- Poloaiga: Agaricales (Agaric poʻo Lamellar)
- Aiga: Hygrophoraceae (Hygrophoraceae)
- Genus: Hygrophorus
- ituaiga: Hygrophorus camarophyllus (Black hygrophorus)
Fa'amatalaga i fafo
First convex, then prostrate cap, which finally becomes depressed, with a dry and smooth surface, has wavy edges. Sometimes it has a decent size – up to 12 cm in diameter. A strong cylindrical leg, sometimes narrowed at the base, is covered with longitudinal thin grooves. Descending, fairly wide rare plates, first white, then bluish. White brittle flesh.
Mea'ai
Edible. Delicious mushroom.
Nofoaga
It occurs in mossy, damp places, in the undergrowth of coniferous mountain forests. A common view in Southern Finland.
tau
Autumn.
Faamatalaga
Hygrophorus black one of the most delicious mushrooms, along with champignons and porcini mushrooms. The possibilities of its use for cooking are varied (dried mushrooms are especially good). Dried black hygrophora mushrooms swell very quickly, in about 15 minutes. The water left after soaking the mushrooms is recommended to be used for cooking, as mineral and aromatic substances partially pass into it.