False little fools. Useful properties of boletus mushrooms. Where do boletus grow?

The article will talk about one of the wonderful plant inhabitants forests Its name directly indicates where it likes to grow. This is a boletus whose favorite places to grow are forests with birch trees.

It should be noted that these mushrooms belong to a group belonging to one singular gender- Albaceous. Their main difference from other varieties is the brownish color of the cap (in different shades).

The genus Obabok unites a variety of species, including boletus and boletus. Despite the characteristic features of plants of each group, they general signs often confuses newbies. In this regard, boletus mushrooms are often called boletus boletuses.

This article will present more detailed information about white boletus: photo, description, etc.

General characteristics of boletus

Boletus forms mycorrhiza with birch, which is where its name comes from.

These mushrooms have characteristic convex caps, the shades of which range from white to almost black. Young mushrooms have dense, beautiful hemispherical caps. But as they grow, they become more loose and pillow-shaped.

The size reaches up to 20 cm in diameter. However, mushroom pickers often ignore such specimens, because a richer and more delicate taste is inherent in young representatives. Their legs are gray or white, covered with brownish, black or dark gray scales. The thickness of the legs is 4 cm in diameter. The young mushroom has dense, elastic, white flesh. But some varieties can change to a pinkish tint when broken.

Before we introduce white boletus, let us briefly describe the varieties of mushrooms in this group.

Varieties

Boletus mushrooms can be divided into several varieties depending on their appearance and growing conditions. In total, there are about 40 of them, but not all of them can be found in Russia. The following are the most common types:

• Ordinary is the most common and most valuable from the point of view of the preferences of culinary masters. The cap has a uniform color, the leg at the bottom is thickened.
• White - grows in damp places and is not particularly productive (white boletus).
• Harsh - loves sandy soils and loamy soils of aspens and poplars. Brown hat has pubescence, the flesh turns pink when cut, and the leg below becomes lilac.
• Swamp - quite common in swampy, damp areas. The cap has a lighter shade, the leg is thinner.
• Pinkish - found mainly in autumn in humid northern forests. The color of the cap is uneven, brownish, and the flesh at the break turns pink as a result of oxidation.
• Gray (grabber) - has the most a long period collection: from spring to autumn. The cap is brown-olive and grayish in color with tubercles and wrinkles, a relatively short stem, the flesh turns purple and then black when cut.

There are also black and multi-colored varieties in nature.

All these mushrooms feel great among birch trees, but they are also found in other trees. More often they grow in places that are well warmed by the sun, but with sufficiently moist soil.

White boletus: photo and description

The mushroom is edible. Its hat is whitish with various shades: light gray, cream, pinkish.

The shape of the cap of the young mushroom, like that of other boletus mushrooms, is hemispherical, more mature age- cushion-shaped. Then she becomes more prostrate. But unlike the common boletus, it rarely opens completely. The average diameter is 3-8 cm. The white and tender flesh of the mushroom does not have a particular taste or smell.

In height, the white boletus reaches sizes up to 7-10 cm (sometimes even higher in the grass), the diameter of the stem is 0.8-1.5 cm, and narrows closer to the cap. Its color is white, covered with scales of the same color, but with age and drying they darken. The fibrous pulp of the stem of this type of mushroom, in comparison with the common boletus, is softer. At the base it acquires a bluish tint.

Beneficial features

One of the most important properties of white boletus, like all mushrooms from this group, is the ability to remove toxins thanks to the dietary fiber it contains. Mushrooms are useful as aid in the treatment of the following diseases:

• diseases of the nervous system;
• changes in the amount of sugar in the blood;
• various kidney pathologies;
• skin problems;
• inflammation of the musculoskeletal system;
• inflammation of the mucous membranes.

The pulp of the mushroom contains vitamins B and C, D, E, proteins, nicotinic acid, micro- and macroelements. In addition, it is absorbed by the body quite easily.

Places of growth

White boletus is found from mid-summer to early October in mixed and deciduous forests, forming mycorrhizae mainly with birch. The mushroom prefers damp places and the outskirts of swamps. It is not very rare to be found in such places, but the yield is not very high.

The youngest first mushrooms can be found in more open and sun-warmed places: clearings, groves, forest edges. They can also be found under single trees.

This type of mushroom feels good in a variety of climatic conditions. It even grows in the tundra (near birch trees). The main condition is the presence of a birch root system, which provides nutrition for these fungi.

From his relative white variety differs in the almost white color of the cap.

Another similar species of the same genus (Obabaceae) is the notorious white boletus. But the latter differs in that at a break it actively changes its color.

False representative

There is, by and large, only one false mushroom, with which you can easily confuse not only the species being described, but also other boletus mushrooms, porcini mushrooms and even butterfly mushrooms. This is a gall mushroom. It is dangerous and poisonous, but it is not difficult to identify.

It is important to pay attention to the cut on the leg. The flesh of the poisonous false representative, oxidizing in air, changes color from crimson and pink to bluish and poisonous green.

Finally

White-capped boletuses are sometimes popularly called haymakers or spikeworts. This is due to the fact that they appear just at the time when haymaking begins and rye begins to spike in the fields.

The mushroom, quite valuable in all respects, can be collected throughout the summer and even in the fall. And this pleases many lovers of forest walks.

Boletus mushrooms ( common name some varieties of mushrooms of the genus Leccinum, lat. Leccinum) – closest relatives porcini mushroom. Distinctive feature is that when the boletus is cut and dried, the flesh darkens. IN various places these mushrooms are called differently: black mushroom, birch mushroom, gray mushroom, osovik, grandmother and sub-grandmother.

Young specimens are very similar in appearance to porcini mushrooms; they differ due to their legs with gray and black small scales. Boletus mushrooms grow very quickly, adding up to 4 centimeters per day, but they age at the same speed.

On the 6th day they fully ripen, and on the 7th day they already begin to age, become flabby, and they start a large number of fungus fly larvae. In this regard, large specimens are most often worm-eaten.

There are varieties of boletus, differing external features and places of growth. The most common is the common boletus, which is valued more than other species. Common boletus grows in dry birch forests, in clearings, on forest edges, next to ditches, paths and roads. Boletuses bear fruit with early summer until late autumn.

Description of boletus

The diameter of the boletus cap can reach up to 15 centimeters. At first the shape of the cap is convex, then it becomes cushion-shaped. The color of the cap is gray, gray-brown, and can even be black, white, or spotted. The tubular layer in young specimens is whitish, but as it grows it becomes dirty brown, and the pores are very small.

The length of the leg reaches 15 centimeters, and its thickness can reach 3 centimeters. The lower part of the leg is often thickened. The color of the legs is white with oblong gray, black or brown scales. The flesh is white or slightly pink. The pulp has no special smell or taste.

Appearance of boletus mushrooms depending on where they grow

Depending on where boletus mushrooms grow, their appearance changes. In damp forests and on the edges of the boletus caps are gray, and the legs are whitish and tall. In the same places there are boletus mushrooms with olive-colored caps. In dry birch groves you can find mushrooms with black-brown caps, on thick scaly stalks with dense flesh.

In damp areas where moss grows, swamp boletuses with greenish-white caps, long thin legs and loose flesh are found. Since boletus boletuses grow in damp climates, they spoil quickly and their flesh is very watery.

Where do boletus mushrooms grow?

Common boletus forms mycorrhizae with birch trees; they grow in birch forests and groves. In addition, boletus mushrooms can be found in the tundra and forest-tundra, where there are dwarf birch trees. These mushrooms are common in South and North America, as well as in Eurasia.

Collection of boletus mushrooms

Fruiting of boletus begins in the summer and continues until autumn. Old specimens should not be collected, as they are flabby and soft, quickly rot and deteriorate.

Common boletus - edible mushroom, it can be used for food, but after heat treatment. It can be boiled, fried, pickled and dried.

Varieties of boletus

The common boletus has a red-brown cap. In dry weather it is smooth and slightly slimy. In young mushrooms, the cap looks like a convex hemisphere, and when ripe it becomes cushion-shaped. Maximum size the cap reaches 15 centimeters.

IN at a young age the pores are white-cream in color, and over time they become gray-ocher. The leg has the shape of a cylinder, slightly widening downward, its length can reach 17 centimeters, and its diameter is 4 centimeters. The leg is whitish with brown scales. The pulp has no specific odor and turns pink when cut.

The gray boletus has a cap of brown shades; this mushroom is also called. IN hot weather the caps become dry and crack. The pores are gray-yellow. Longitudinal fibers are clearly visible on the stem. The flesh is light yellow, but when broken it changes to purple and then turns black.

The boletus boletus has a dry, light brown cap. The shape of the cap is cushion-shaped. The legs are white or light gray in color and reach a height of 4-12 centimeters. The tubular layer in young specimens is light, and in old specimens it becomes rich brown. The pulp is whitish and does not change when broken. Since marsh boletuses grow in damp places, they do not have a strong taste or smell.

The colorful boletus grows in oak forests and birch forests. Legs white or light gray with small but frequent scales. The shape of the leg is cylindrical, becoming narrower towards the base. The cap has the shape of a hemisphere, its diameter ranges from 5 to 12 centimeters. The hat can be of different shades: gray and brown with yellowish tan marks, orange, brick, pink or beige. Gray tubes. In young mushrooms the flesh is dense with a strong sour smell; in old mushrooms it becomes loose.

Black boletus grows from July to September. The diameter of the cap is 5-9 centimeters. The color of the cap is black or dark brown. The tubes in the porous layer are quite large. The leg is strewn with small black scales. Black boletus grows in damp places, among pines and birches.

The pink boletus has a cap with a diameter of up to 15 centimeters, at first it is convex, but then becomes cushion-shaped. The surface of the cap is dry, gray-brown in color. Sometimes the color of the cap can be almost black with a marbled pattern.

The pulp is dense, white, and turns pink when cut. At first the tubular layer is white, but as the mushroom matures, it becomes dirty gray. The leg is thin, elongated, and can sometimes bend. Spore powder is ocher-brown. The fruiting season is observed from June to October. Pink boletuses grow in moist birch forests, Eurasia and North America.

Slightly different from previous subspecies. The diameter of the cap is 5-17 centimeters. Its color ranges from gray and brown to light purple. The shape of the cap is in the form of a hemisphere, becoming flat over time. In young specimens the caps are pubescent or covered with scales, and when they return they become bare. The height of the leg is 6-18 centimeters. The leg is white at the top and cream underneath. It is often covered with brownish scales.

The flesh of this boletus is white, hard, and tastes sweet. Thanks to its hard and worm-free pulp, this boletus is highly valued. Stiff boletus bears fruit from July to November. They grow on calcareous soils of mixed and deciduous forests.

Mushroom picking is an incredibly exciting activity, especially if you do it with the whole family or with friends. However, despite the simplicity, difficulties often arise. Most often they are associated with the identification of mushrooms. After all, it’s no secret that there are false copies of delicious mushrooms, which, when consumed, turn out to be dangerous to health, and often to human life. One of the most favorite gifts of the forest for any mushroom picker is boletus. Unfortunately, this species also has its own dangerous brother - the false boletus. How can you determine whether it is a real mushroom or not?

In order to recognize the false boletus mushroom, you must first decide which mushrooms should be considered real and not hazardous to health? There are a great many of them, they grow mainly under birch trees (which is why they got their name), and their reproduction occurs by mycelium.

Highlight the following types mushrooms:

1. The common one has a brown cap, the surface of which is covered with a thin layer of mucus. IN good weather and in the light of the sun it is easy to see by its shiny crown. The shape of the cap is round, hemispherical. The pores located below are soft cream or bright white. They become greener as they age.
2. The hard one chooses exclusively loam or sandy soil for growth. This is usually an area with an abundance of aspens or poplars. The cap is more brown in color and hangs significantly over the tubes.
3. Gray, or, as it is popularly called, hornbeam (elm boletus), is extremely similar to the ordinary one, but has some differences. For example, its cap is most often small, wrinkled and rich brown in color. The leg can be either straight or curved.
4. The pinkish one stands out among other species with its brownish-yellowish cap. When cut, the flesh of this mushroom begins to turn pink. They are very easy to confuse with false boletus.
5. Black is distinguished by a brownish, and in some cases even blackish, color of the cap. The leg is covered with small black scales. This mushroom loves to grow in wetlands.

All boletus mushrooms have excellent taste qualities, ideal for drying, salting, pickling. The value of these mushrooms is their high protein content (more than 30%), vitamins and amino acids. In terms of nutritional value, they are second only to porcini mushrooms.

Identifying a false mushroom

Not every mushroom found under a birch tree is edible. Often even there there is active reproduction of false boletus.

The poisonous brother of the mushroom, so similar to real boletus, a frequent visitor to mixed forests, grows mainly on sandstones. People call it gall because of its special taste properties. Recognizing false boletus is often a difficult task for inexperienced people, since at first glance they are practically indistinguishable.

The gall mushroom has the same grayish stalk, even the shape and color of the cap is similar to the true boletus mushroom. But when this false double gets into a dish, especially after cooking, its inherent bitterness becomes completely unbearable. Some people may experience serious digestive disorders when consuming it.

The most in a simple way To determine the edibility of mushrooms is the following: you just need to cut it off from the boletus mycelium and touch the cut with the tip of your tongue. If bitterness is felt, it means that a poisonous fellow has fallen into your hands. However, despite the fact that poisoning can be avoided with this method of testing, doctors do not recommend getting carried away with this diagnostic method. Therefore, it is better to determine by appearance.

Reliable signs of a poisonous mushroom

First, you should carefully examine the collected gifts of the forest. It is noteworthy that the false boletus is extremely in rare cases insects or worms will eat it (due to its specific taste). But wormy specimens are most often true. Also, poisonous mushrooms often grow in places that are completely atypical for boletus: in ditches, in groves, near rotten stumps. Unfortunately not experienced mushroom pickers Many true boletus mushrooms are thrown out because of their worminess, mistakenly considering them to be false.

Usually the gall mushroom has a beautiful velvety cap. In a real boletus it will be perfectly smooth and shiny. But one should take into account the fact that the place where the boletus mycelium grows can modify the structure of the cap. And even false mushroom it is often practically no different from the true boletus. However, only its false brother will have a wet hat that loses its shape after being touched.

The false boletus is often a massive mushroom that does not have any veins in the form of tubes. With age, the stem becomes tuberous and the cap becomes saucer-shaped.

Distinctive feature gall fungus are bloody veins on the stalk. The real boletus has a characteristic birch pattern on its surface.

The hat of the false fellow is most often of a poisonous color: from brown to greenish-red. If the color is completely green, then the mushroom should not be eaten. When examining the lower part, you should also pay attention to the color. In the gall subspecies it is light pinkish, while in the true boletus it is milky white. When broken, the cap of a true mushroom does not change its shade, but if it turns pink, then there is a high probability that you have picked up a false boletus mushroom.

Help with mushroom poisoning

There are also situations when even experienced mushroom pickers miss the false boletus mushrooms. In this case, false mushrooms (not only boletus mushrooms, but also porcini mushrooms) turn out to be cooked and are often eaten in big family. Of course, cases of poisoning are incredibly rare, since due to the strong bitterness, a person will not eat a large amount of a dangerous product. But, nevertheless, there is an opinion that ingested toxins can seriously damage work internal organs or at least cause digestive upset. This is why you should be careful when picking mushrooms.

If nausea, dizziness, heartburn or diarrhea occur after eating mushrooms, a good solution would be to take the simplest activated charcoal (about 5 - 6 tablets). You can also use any absorbents available in your home medicine cabinet.

If the symptoms increase, fever and incessant vomiting appear, severe pain in the stomach, then you shouldn’t risk it, you need to call an ambulance immediately. False boletus can be hazardous to health, causing poisoning. Therefore, when serious symptoms You should not put off visiting your doctor.

Conclusion

When going into the forest, we must not forget: every mushroom has its poisonous counterpart. In most cases, distinguishing false boletus from edible ones is not difficult. However, if there are any doubts about the quality of the mushroom, it is better to leave it in the forest, thereby protecting yourself from poisoning.

Product Description

boletus- general Russian name for several species of mushrooms from the genus Leccinum or Obabok (Leccinum). The habitat of the boletus is deciduous forest. The boletus grows mainly in birch forests and mixed forests, in damp, wetlands under birch trees, as well as in gardens where there are birch trees.

Boletus mushrooms have a somewhat slippery, dull, brownish cap color. The cut flesh is not always colored. Other signs are brown scales on the stalk and whitish tubes. From boletus mushrooms (which are also several species of mushrooms from the genus Leccinum), boletus mushrooms differ not only in the color of the cap, but also in the thinner stem and less dense flesh of the cap.

Popular names for boletus mushrooms are different: grandma, grandma white and black, birch tree, gray mushroom, black mushroom,obabok, geese.

Types and varieties

All boletus - edible. Botanists distinguish several species of boletus (and they argue which of them is really a species and which is a subspecies of one of the species):

• common boletus(Leccinum scabrum)— the same classic boletus with a brown, slightly slippery cap;
• black boletus (Leccinum scabrum f. melaneum, Leccinum scabrum melaneum), which has a darker cap, in some cases almost black;
• marsh boletus, aka white boletus (Leccinum scabrum f. chioneum, Leccinum holopus)- so named because it grows more often in swamps, and its cap is very light, white or whitish-brown;
• pink boletus, aka oxidizing(Leccinum scabrum f. oxydabile, Leccinum oxydabile)- so named because when cut it acquires a coral tint in the cap and yellowish-gray in the stem, while many other types of boletus (for example, the common boletus) do not change color when cut;
• gray boletus, aka hornbeam(Leccinum carpini, Leccinum pseudoscabrum)- known in the Caucasus and loves the company of the hornbeam (a relative of the birch), the color of its cap can be either light gray or brown; when cut, the flesh turns pinkish-violet, then gray, to almost black;
• boletus is a bit harsh, aka hardish And poplar(Leccinum duriusculum)— its flesh is indeed a little harder than that of other species, and at the break it turns red (in the cap and upper part of the leg) or turns blue (in the lower part);
• boletus checkerboard, or blackening (Leccinum nigrescens), whose cap is brownish-yellow in color, and the flesh when cut becomes wine-red or violet-brown, and then turns black; known in warm regions of Europe, in Russia - in the Caucasus;
• boletus ash gray (Leccinum leucophaeum), the name of which alludes to the color of the tubular layer - the lower part of the cap, while the skin of the cap is brown, and the flesh turns pink when cut (blue at the base);
• colorful boletus, aka colorful (Leccinum variicolor), which is quite different from other boletus in appearance: its cap is very dark, almost black, variegated, with yellowish tan marks of an oblong shape (although there are several varieties of boletus of different colors with a brick or orange color, also variegated), the leg at the base is blue-green, acquiring a pinkish and greenish tint when cut; These mushrooms grow under birch, poplar, oak and spruce trees.

IN culinary And taste wise different types of boletus (as well as boletus) almost no different from each other.

How to cook

The flesh of boletus mushrooms becomes loose very quickly, so it is better to take young boletus mushrooms and cook them together with other mushrooms, since they themselves do not have a distinct taste. The boletus darkens with any treatment.

Boletus mushrooms can be fried and stewed (they go especially well with sour cream), you can marinate and salt them, they make a good mushroom soup. You can make pasta and risotto with boletus mushrooms.

In various dishes, boletus mushrooms go well with buckwheat, pearl barley, rice, potatoes, cabbage, carrots, lentils, peas, and sweet peppers.

Boletus mushrooms are great for filling pies, pizzas, rolls, and homemade bread. It is advisable to prepare the mushroom filling in advance, that is, lightly boil or fry the mushrooms before placing them in the dough.

IN middle lane In Russia, boletus mushrooms are harvested from June to October, but the main season begins from late July to early August. In some areas they can be found until November.

How to select and store

boletus They do not hide in the grass, they are always in sight, they are easy to collect in spacious birch forests in groups and individually. Boletus can be found at the edge of the forest, on the lawns of birch and mixed forests. In a mixed forest, the boletus stays closer to the birch.

You should not pick mushrooms near the road: they absorb harmful substances from the exhaust fumes of passing cars. The safe collection zone begins several hundred meters from the highways.

The only mushroom with which an inexperienced mushroom picker can confuse boletus is gall mushroom or in common parlance false boletus (Tylopilus felleus). It looks like an ordinary one - its cap is tubular on the bottom, brown on the outside, and its leg is pockmarked. It is not poisonous, but if you come across one such mushroom, the whole dish will be spoiled, because it is very bitter, and this bitterness intensifies when cooked. First sign false boletus- This is a pinkish tint to the tubular part of the cap. In doubtful cases, you can touch it with your tongue (the sensation is so-so, but it is not dangerous). To accurately determine the type of specific mushroom and whether it belongs to edible or poisonous mushrooms It is worth referring to special reference books.

At buying boletus mushrooms It is advisable to find out where they were collected. It is better to purchase mushrooms at stationary markets, where products are checked for compliance with sanitary standards.

Avoid buying mushrooms big size . All for the same reason - than older mushroom, the higher the concentration of absorbed toxic substances. And, as a rule, there are fewer worms in young boletus mushrooms.

Don't buy already processed mushrooms“from hand”: dried, salted, pickled, etc. Among other pieces you may come across pale toadstools, it's better not to take risks.

Mushrooms belong to perishable products, they are not allowed keep for a long time. Boletus mushrooms must be processed on the day of collection (or on the day of purchase).

First of all, the mushrooms are cleared of debris, the stems are cut off, and damaged areas are cut out. To prevent the mushrooms from turning black, use stainless steel knives. Then they are either cooked immediately or stored for future use.

The main ways to preserve mushrooms are: drying ,freezing, salting , pickling(and canning in sterilized, hermetically sealed glass jars). From dried mushrooms can be done mushroom powder . You can also prepare (and then preserve) mushroom mass from a meat grinder and boiled mixture. mushroom extract.

Boletus mushrooms are mushrooms of the genus Leccinum. Another name for this group of mushrooms is “obabok”.

Appearance and description

U common boletus convex brown caps with a diameter of up to 15 cm. In mature mushrooms they are matte and dry. The tubular layer of these mushrooms is light (in older ones it is gray) with small pores. The legs of boletus mushrooms are dense and longitudinally fibrous, up to 17 cm high and 1-3 cm thick. Their color is whitish, but there are black-brown or gray longitudinal scales on the surface.

The flesh of young mushrooms is quite tender, but dense, light shade. Later it becomes watery and loose. The legs inside are fibrous and quite hard.

Kinds

The following types of boletus are distinguished:

Ordinary

The color of the caps of this species may be different color, the flesh is white. Distributed in the forests of America and Eurasia.

Multicolored

Bolotny

This type of boletus is distinguished by its almost white cap and its growth near swamps. Its pulp is very loose and boils very soft when cooked, so this mushroom is eaten only when it is young.

Grey

Another name for this species is “hornbeam”, since its mycorrhiza is most often formed with hornbeams. Ripens from June to October. This mushroom is valued less than the common boletus due to the less dense flesh of its caps.

Black

Characteristic feature This type is the dark color of the cap (it can be black or dark brown). Another name for the species is “blackhead”. Found in birch and pine forest, loves damp places.

Harsh

Also called hard boletus and poplar boletus. Mycorrhiza in this fungus forms with poplars and aspens. This mushroom loves calcareous soil. Its dense flesh is very rarely affected by worms.

Chess

It is also called blackening, because when cut, the flesh of such a mushroom acquires a red-violet-brown hue and then turns black. Mycorrhiza of this fungus is formed with beeches and oaks.

Pinkish

The peculiarity of this type of boletus is that when broken, its flesh acquires a pink tint. It grows in birch forests in damp and swampy places.

Ash gray

It is distinguished by light brown caps and white flesh that turns pink when cut.

Where does it grow

You can meet the boletus in deciduous forest most often near birch trees. These mushrooms also grow in mixed forests. They grow individually and in large groups. Often boletus can be found at the edges of forest roads.

How to find in the forest

Ripening of boletus mushrooms begins at the end of May. You can find these mushrooms in the forest until mid-October. Since the pulp of mature mushrooms is loose, collecting boletus mushrooms is recommended at a young age.

It is important to distinguish boletus mushrooms from gall mushrooms, which are characterized by:

• unpleasant taste;
• pinkish color of the tubes;
• mesh leg pattern;
• “greasy” pulp;
• another place of growth (in coniferous forests, in ditches, next to stumps).

Characteristics

• All types of boletus are edible mushrooms.
• They are distinguished by caps of different shades with white flesh below, which does not change color when pressed, as well as narrow legs.
• The legs are covered with black scales.
• Such mushrooms grow near birch trees.
• The main collection season is late summer and autumn.

Nutritional value and calorie content

100 g of boletus contains:

Chemical composition

Boletus mushrooms contain:

• proteins (35%), including valuable amino acids;
• sugar (14%);
• fats (4%);
• fiber (25%);
• vitamins C, B1, PP, B2, D, E;
• magnesium, potassium, calcium, manganese and other elements.

Beneficial features

• Among the amino acids contained in this type of mushroom, there is a lot of arginine, glutamine, tyrosine and leucine.
• Great content dietary fiber in boletus provides it with the ability to remove toxins and harmful substances from the body.
• This mushroom has antioxidant activity, as well as a positive effect on mucous membranes and skin.
• Since boletus contains a lot of phosphoric acid, it is a valuable product for the musculoskeletal system.

Harm

• Individual intolerance to this type of mushroom is possible.
• Boletus, like other mushrooms, is not consumed in childhood.
• It is contraindicated for intestinal diseases and peptic ulcers.
• Also, the danger of consuming boletus is associated with the risk of confusing it with gall fungus.

Application

In cooking

• This type The mushroom is edible and is used in the preparation of soups and main courses.
• It is also dried, frozen, pickled and salted.
• During processing, boletus mushrooms often darken.
• For food consumption, it is recommended to collect young hard mushrooms.
• Since these mushrooms do not have a distinct taste, they should be cooked with other types of mushrooms.
• Sauces and gravies are prepared from dried boletus.

How long to cook

Fresh mushrooms should be thoroughly washed to remove any debris and contaminants. The bases of the boletus stems are also cut off. Mushrooms are poured cold water(its volume should be twice as large as the volume of mushrooms). You need to put salt in the water, taking a tablespoon for each kilogram of mushrooms. When the water boils, drain it and fill the boletus mushrooms with clean cold water. These mushrooms are cooked for an average of 40-50 minutes, periodically removing the foam. The finished mushrooms sink to the bottom. If you want to boil boletus mushrooms in a slow cooker, then set the “baking” mode for 30 minutes.

How to pickle

For pickling, medium-sized, strong mushrooms are used. For each kilogram they take:

• 40 g salt;
• 120 ml water;
• 5 peppercorns;
• 4 bay leaves;
• 2 cloves;
• several sprigs of dill.

Peeled, washed and boiled mushrooms for 15 minutes, drain in a colander and place in jars, sprinkling them with salt. Next, you need to prepare the brine - add dill, cloves, pepper and bay leaf to boiling water. After filling the mushrooms with brine, put them in a cool place. They can be eaten after a month.

How to marinate

For a kilogram of boletus you will need:

• 2 tbsp. l. salt;
• 2 tbsp. l. lemon juice or citric acid;
• 2 tbsp. l. vinegar 9%;
• 5 bay leaves;
• 1/2 tsp. allspice peas.

Peeled and washed mushrooms should be chopped. The next stage of preparation is to boil them for 50 minutes in a large volume of water, regularly removing the foam. After adding vinegar and seasonings to the water, the mushrooms should be boiled for another ten minutes. Next, the mushrooms are removed with a slotted spoon and placed in jars, after which the broth is poured on top. Cooled pickled boletus mushrooms are stored in a cool place.

How to dry

Fresh mushrooms without damage are selected for drying. They are cleaned, washed and dried a little, after which they are laid out on baking paper. If the mushrooms are small, you can put them whole, and cut the large boletus mushrooms. Mushrooms should be dried in the oven at a temperature of approximately +50 degrees. Leave the oven door open.

In medicine

• ethnoscience prescribes the use of boletus mushrooms in the treatment of kidneys.
• These mushrooms also help with problems with the nervous system and blood sugar levels.

When losing weight

Boletus mushrooms should be included in their diet for anyone who wants to get rid of excess weight because it is a low-calorie product.

The boletus mushroom is characterized by very fast growth - in a day it grows by 4 cm and adds about 10 g. After six days of growth, the mushroom begins to age.