The black llenegas (Hygrophorus dichrous) are mushrooms with fleshy and mellow flesh, of excellent quality, both cap and stem. Meat is plentiful and does not tend to parasitise easily.
It is large in size or at least larger than the white llenega and the foot is more fleshy.
The cuticle is detachable, brown in colour with a darker centre covered with a sticky, viscous substance called mucus. The foot is white and also covered with mucus.
If they are bought fresh or picked from the field, they must be washed well under the tap to remove the mucus that covers them, which must be removed with a piece of paper, the cuticle of the cap must not be removed, and the foot, if it is full of soil, must be scraped with a suitable utensil.
Llenegas are delicious roasted, but they are an excellent accompaniment to many dishes, especially meat or poultry stews.