(Xerocomus badius) Polish White mushroom- one of the most common species of the Moss fly genus. Other names for the mushroom are; brown mushroom, Pan mushroom, chestnut moss mushroom. Polish The mushroom is edible, belongs to the 2nd category. IN Western Europe this mushroom is considered the best edible mushroom used in cooking; fried, boiled, salted, dried. However, dried Polish mushroom does not have such a strong aroma as white mushroom, although in terms of similarity it completely resembles a white mushroom, which is why it got the name Polish white mushroom.
Description of the mushroom
Ecology
Polish mushroom distributed in the forests of Europe, North Caucasus, Siberia, on Far East. Found in conifers, less often in deciduous forests, next to spruce and pine. Sometimes it grows on the bases of trunks and stumps. The mushroom season lasts from July to October.
Mushroom cap
The Polish spruce mushroom has a cap that reaches a diameter of 12 cm. The mushroom cap is initially cushion-shaped, convex, and later almost flat. The color of the cap of the Polish mushroom can be brownish or chestnut-brown, with young mushrooms having a matte suede surface. The tubes are yellow-green and turn blue when pressed. The pulp is yellowish, turns blue when broken, then turns brown, with a pleasant smell and taste.
Mushroom base
The stem of the mushroom is cylindrical, solid, sometimes narrowing or slightly widening towards the base. The color of the leg is light brown, lighter at the base.
Edibility
The Polish mushroom is edible, used in many mushroom dishes, and is also suitable for drying and pickling.
Taxonomy:
- Division: Basidiomycota (Basidiomycetes)
- Subdivision: Agaricomycotina (Agaricomycetes)
- Class: Agaricomycetes (Agaricomycetes)
- Subclass: Agaricomycetidae (Agaricomycetes)
- Order: Boletales
- Family: Boletaceae
- Genus: Imleria
- View: Imleria badia (Polish mushroom)
- Other names for the mushroom:
Synonyms:
Chestnut moss
Brown mushroom
Pansky mushroom
Xerocomus badius
boletus badius
Habitat and growth time:
The Polish mushroom grows on acidic soils in mixed (often under oaks, chestnuts and beeches) and in coniferous forests - under middle-aged trees, on litter, on sandy soils and in moss, at the base of trees, on acidic soils in lowlands and mountains, singly or in small groups, not rarely or quite often, annually. From July to November (Western Europe), from June to November (Germany), from July to November (Czech Republic), in June - November ( former USSR), from July to October (Ukraine), in August - October (Belarus), in September (Far East), from early July to late October with massive growth from late August to mid-September (Moscow region).
Distributed in the northern temperate zone, including North America, but more massively - in Europe, incl. in Poland, Belarus, Western Ukraine, Baltic states, European part of Russia (incl. Leningrad region), in the Caucasus, including the North, in Western Siberia(incl. Tyumen region And Altai region), Eastern Siberia, in the Far East (including the island of Kunashir), in Central Asia(in the vicinity of Almaty), in Azerbaijan, Mongolia and even in Australia (southern temperate zone). It is much less common in the east of Russia than in the west. On the Karelian Isthmus, according to our observations, it grows from the fifth five-day period in July to the end of October and in the third five-day period in November (during the long period, warm autumn) with massive growth at the turn of August and September and in the third five days of September. If used to be a mushroom grew exclusively in deciduous (even in alder) and mixed (with spruce) forests, then in last years its finds in the sandy forest under the pine trees became more frequent.
At the same time, the fruiting bodies are clearly depressed - small, dullly colored, and ugly in shape.
Description:
The cap is 3-12 (up to 20) cm in diameter, hemispherical, convex, plano-convex or cushion-shaped in maturity, flat in old age, light reddish brown, chestnut, chocolate, olive, brownish and dark brown tones (in when it rains - darker), sometimes even black-brown, with a smooth edge, in young mushrooms with a folded edge, in mature ones - with a raised edge. The skin is smooth, dry, velvety, in wet weather - oily (shiny); cannot be removed. When pressing on the yellowish tubular surface, bluish, blue-green, bluish (if the pores are damaged) or even brownish-brown spots appear. The tubes are notched, weakly adherent or adherent, rounded or angular, notched, of different lengths (0.6-2 cm), with ribbed edges, from white to light yellow - in youth, then - yellow-green and even yellowish-olive. The pores are wide, medium-sized or small, single-colored, angular.
Leg 3-12 (up to 14) cm high and 0.8-4 cm thick, dense, cylindrical, with a pointed base or swollen (tuberous), fibrous or smooth, often curved, less often fibrous-fine-scaly, solid, light brown , yellowish-brownish, yellow-brown or brown (lighter than the cap), lighter at the top and base (yellowish, white or fawn), without a reticulate pattern, but longitudinally streaked (with stripes the color of the cap - red-brown fibers). When pressed it turns blue, then turns brown.
The pulp is dense, fleshy, with a pleasant (fruity or mushroom) smell and sweetish taste, whitish or light yellow, brownish under the skin of the cap, slightly blue when cut, then turns brown, and eventually turns white again. In youth it is very hard, then it becomes softer. The spore powder is olive-brown, brownish-greenish or olive-brown.
Doubles:
Not experienced mushroom pickers for some reason, it is sometimes confused with a birch or spruce-shaped porcini mushroom, although the differences are obvious - the porcini mushroom has a barrel-shaped, lighter stalk, a convex mesh on the stalk, the flesh does not turn blue, etc. By similar characteristics it differs from the inedible Gall mushroom (Tylopilus felleus). Much more similar to mushrooms from the genus Xerocomus (): variegated flywheel (Xerocomus chrysenteron) with a yellowish-brown cap that cracks with age, exposing red-pink tissue, brown flywheel (Xerocomus spadiceus) with yellow, reddish or dark brown or a dark brown cap up to 10 cm in diameter (dry whitish-yellow tissue is visible in the cracks), with a punctate, fibrous-flaky, powdery, whitish-yellowish, yellow, then darkening stalk, with a delicate red or coarse light brown mesh on top and pinkish-brown at the base; (Xerocomus subtomentosus) with a golden brown or brownish-greenish cap (tubular layer golden brown or yellowish-greenish) that cracks to reveal light yellow tissue, and a lighter stalk.
Video about Polish mushroom:
Note:
Popular and tasty edible mushroom (2nd category) - especially late autumn, when other pains go away. The bluish-blue color of the white flesh disappears when cooked. It is used in a variety of ways: fresh (in soups and stir-fries after boiling for 15 minutes), salted and pickled, dried (takes on a pleasant light yellow color) and frozen. According to V. Buldakov, the taste is reminiscent of boletus. Once upon a time, unscrupulous traders tried to pass it off as dried porcini mushroom.
Polish mushroom is considered a delicacy food that is not available to everyone. This is largely explained by the fact that this species is extremely rich in useful elements and is rarely found. It is most common in the Far East and Europe.
Short description
The appearance of the Polish mushroom is largely reminiscent of the porcini mushroom. It has a brownish cap, bright colors which varies from light to dark shades. Moreover, during rains it is quite slippery, and in dry weather it is dry.
Small specimens have a more rounded cap, even rolled up at the edges. As it grows, it becomes more and more flat. The skin of the Polish mushroom is quite difficult to separate. And small accumulations appear on the leg yellow color tubes. The color of the leg is from light brown to red.
It can grow to large sizes. The Polish mushroom does not have the property of accumulating radiation and poisons, so even very big representatives not dangerous to humans. It grows only in ecologically clean areas in coniferous and deciduous forests.
How to distinguish the real one edible species Polish mushroom from dangerous doubles? It does not have any particularly dangerous or similar counterparts. Although by gender appearance he is close to such a poisonous and dangerous representative like a satanic mushroom. Their external description significantly different. Therefore, meet poisonous double almost impossible.
Polish mushrooms have some peculiarities. When collecting, do not be afraid that the cap may slightly change its shade from brown to bluish. This is an absolutely normal phenomenon and occurs when the cap is pressed down. The leg may similarly change color.
Photo of Polish mushroom
How to properly prepare and carry out primary processing
To begin with, the Polish mushroom will need primary processing. It is very important to know the description and recipes of any mushrooms before cooking and eating them. After returning from the forest, the first thing you need to do is clean and rinse them. Be sure to remove all wormy spots, areas of mycelium and debris with leaves before starting cooking.
Afterwards, you need to carefully rinse the Polish mushrooms in running water, and then soak in cold water with added salt. Next, you need to let them sit for about 5 hours. During this time, they will get stronger and will not be so brittle, the worms, if they are left somewhere, will die, and the remaining debris will also settle to the bottom of the vessel. After this time, rinse them several more times, constantly changing dirty water to clean.
Now it makes sense to familiarize yourself with how and how much to cook Polish mushrooms. The first step is to pour them into a large pan, preferably enameled. It is advisable to use a saucepan with large sizes so that they don't feel crowded. Next, they are filled with water and placed on fire until the water begins to boil. After this, the water must be drained and poured into the pan. new water. It is recommended to cook these representatives three times. Only cooking during the cooking process does not damage the structure of the mushroom. So make sure they don't boil.
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The Polish mushroom, or chestnut moss mushroom, is so beautiful and tasty that many mushroom pickers enjoy it almost as much as the white one. This mushroom grows up to late autumn. Moss mushroom is considered universal: it can be fried, boiled and stored for future use.
Polish mushroom turns blue when pressed or in contact with air
Polish mushroom - boletus, not boletus
The Polish mushroom, or chestnut flywheel, can be considered the best of the flywheels. It is interesting to see how the attitude of both mushroom pickers and consumers towards it has changed over time. It turns out that the chestnut moss was greatly underestimated in the past. In some regions of the western republics of the USSR they did not even collect it, considering it mediocre compared to white. The relationship to the Polish mushroom is described in the Great Soviet Encyclopedia. It confirms that in the USSR this mushroom was considered second-rate, although in Western Europe it was valued and rated as one of the best. In Western Europe, chestnut moss is found much more often than in the Moscow region. Poland willingly exported these mushrooms, which became known as “Polish” mushrooms. In any case, there is such a plausible version associated with the name of the mushroom.
The flywheel has a spongy hemispherical cap with a diameter of 4 to 15 cm, sometimes more. The edges of the caps of young mushrooms are lowered downwards, while those of old ones are often curved upward. The tubular layer changes color as it matures from whitish to greenish-yellow. When pressed and in contact with air, the pulp turns blue in places of fractures and cuts, which is one of the distinctive features Polish mushroom. This confirms that the Polish mushroom is a moss mushroom and not a porcini mushroom.
Where and when to collect Polish mushrooms?
The Polish mushroom grows until the end of October. Its appearance in forests in July and early August is often prevented by hot and dry weather. The most active harvest occurs in the second half of August and September. However, it is the Polish mushroom that withstands autumn frosts, remaining in the forest until late autumn. Mushroom pickers noticed: I found a Polish mushroom - look for others nearby. These moss mushrooms are especially loved by conifers and mixed forests, in which not only spruce trees grow, but also pine trees. A mushroom growing in moss or on sandy soils looks very impressive. pine forests. IN rainy weather a wet flywheel cap becomes slippery.
Less experienced mushroom pickers are afraid to confuse the Polish mushroom with the satanic one. They are especially confused by the yellowish leg with red-brown longitudinal fibers. U satanic mushroom there is a noticeable dark or lighter mesh on the surface of the stalk, and the lower part of the stalk often turns red when damaged. This mushroom differs in many other ways.
What can you cook from Polish mushroom?
Polish mushroom is fried, boiled, dried, salted and pickled. It has fleshy flesh, which allows you to invent different dishes. By the way, during processing the blue color disappears, and the mushroom acquires a whitish-yellow color. They even prepare meatballs with it by passing the cap and stem through a meat grinder (or grinding it in another way) and adding egg, onion and salt. Roll the “cutlets” in breading and fry (covered) for about half an hour. You can quickly make delicious mushroom balls by adding pancake flour to a mushroom finely chopped with a knife and frying until tender in vegetable oil (odorless). The stem of a Polish mushroom also comes into play. I like Polish mushrooms boiled in a little water. I definitely drain the first water. At the very end I add salt and sour cream. I leave it for one hour (“to brew”), and then serve it with boiled potatoes. Of course, before starting cooking, I cut the mushroom, including the stem, into small pieces. This moss mushroom can be used in the same way as boletus mushroom, the taste and aroma of which is the standard for a real mushroom picker.
One of the most favorite mushrooms among mushroom pickers is the Polish mushroom. It’s not for nothing that he is called the king of the moss mushrooms. This is a delicacy and is difficult to find, but taste qualities and the number of useful microelements it tops the list edible mushrooms. You can eat it at different types: It is salted, fried, boiled, dried and pickled. You can also freeze it, which makes it possible to eat it in winter.
Polish mushroom
This mushroom is called a flywheel or boletus. The diameter of the cap can reach 12 centimeters. Its color varies from light brown to dark brown. It tastes like a porcini mushroom. The cap is flat on the large specimen. In small fungi it is more round. When squeezed, its color changes to darker. The flesh is fleshy and dense. Its value lies in the fact that it does not accumulate radioactive and toxic substances.
Habitats
This species grows in ecologically clean places. It is usually deciduous or coniferous forests. You can find it next to beech, chestnut, oak or under spruce. He prefers acidic soil. Moss and sandy soil are suitable. This specimen is also found at the foot of the mountains.
Its time is from June to November. It is found in Western Europe, Polish boletus is collected in Russia, it is popular in the Caucasus, it is known in Asia, and it is even known in Australia. Mass collection usually from August to September.
Cooking alcohol solution fresh Polish mushrooms, which contains polysaccharides. They have an antitumor effect. Experiments on mice showed them high percent. Alcohol tincture made from dried mushrooms has an antioxidant effect. This biological culture is considered one of the leaders among all mushrooms. It contains 10 vitamins.
In China, it has a place of honor among healers. They successfully treat many diseases and improve immunity in patients. And all this thanks to the content of chitin, which has a protective function.
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