White boletus: photo and description. White boletus mushrooms

I again dedicate this post to mushrooms, more precisely, how to make preparations for the winter and dishes from the relatives of the porcini mushroom - boletus and boletus, these mushrooms belong to the genus obabok. The photo shows that outwardly they differ only in color, the structure, recipes for cooking, salting and pickling boletus and boletus are similar. When cooked, the boletus darkens when cut, which is why this mushroom is called black. But the boletus is called the red mushroom because of its beautiful cap. It is believed that the benefits of boletus mushrooms are that they reduce cholesterol levels in the blood and cleanse the blood, but boletus mushrooms are useful for kidney diseases. These mushrooms contain a large number of squirrel and dietary fiber, working in our body as a vacuum cleaner and sorbent. Therefore, you should remember that you need to collect any mushrooms away from roads and industrial areas. Old, overripe and wormy mushrooms It’s better not to fill your basket.

This recipe is very simple, although it is intended for future use. Mushrooms - boletus, boletus and boletus are simply boiled; at the end of cooking, vinegar and seasonings are added to them. I will explain in detail how and how much you need to cook boletus or boletus and show it in the photo in this recipe.

For the recipe for pickled boletus and boletus you will need:

• Actually, the forest mushrooms themselves,

Marinade:

• for 1 liter of water
• 2 tablespoons sugar,
• 2 tablespoons (heaped) salt,
• 3 teaspoons of vinegar essence (or 1 glass of 6% table vinegar),
• 2-3 bay leaves,
• 10 black peppercorns,
• 3-5 buds of cloves,
• Cinnamon - at your discretion.

Recently I tried adding 2-3 cloves of garlic when marinating boletus and boletus mushrooms, I really liked the taste of the mushrooms!

• If you use vinegar in the marinade rather than vinegar essence, the amount of water should be reduced by a glass.
• Attention: when marinating and salting mushrooms, do not use iodized salt!

How to pickle boletus and boletus mushrooms:

How to clean boletus and aspen mushrooms?
They usually select strong, young mushrooms, without wormholes.

Some people think that you need to remove the skin from the cap and the scales from the stem from boletus and boletus. Personally, I clean the mushrooms from small twigs and leaves, cut off and clean the dirty, damaged parts with a knife, fill them with water so that the dirt falls off faster (you can use a small brush to clean the mushrooms). And then I wash the mushrooms several times in running water.

How to freeze mushrooms

Frozen recipe forest mushrooms very simple and most useful,

Any wild mushrooms or a mixture of them can be frozen:

• White mushrooms,
• Butter,
• Champignon,
• chanterelles,
• saffron milk caps,
• milk mushrooms,
• honey mushrooms,
• boletus,
• boletus,
• russula,
• waves,
• dunki,
• sandpipers (frosts),

How to prepare and cook mushrooms for freezing:

I described the cleaning and cooking process above in the recipe for pickling mushrooms.

1. Frozen boiled mushrooms

When I was preparing pickled boletus and aspen boletuses, I threw part of their mixture (without vinegar) into a colander, cooled and put it into a container for freezing. You can cook the mushrooms until half cooked (5-10 minutes) or until fully cooked (40 minutes), depending on what purpose you will use them for in the future (just reheat them with onions and butter or cook soup or roast with them). If you plan to prepare a lot of frozen mushrooms, you can arrange them in portions plastic bags or containers, be sure to indicate the preparation time and date of preparation with a marker.

2. Frozen fried mushrooms

1. Select mushrooms that are suitable for frying, sort them, rinse and cut. To be on the safe side, I recommend boiling the onion in water for 5-10 minutes. Next, drain in a colander and fry in butter or vegetable oil until tender. Place in portions into containers or freezer bags.

Of course, one can object and say that supermarkets sell fresh frozen mushrooms, and that such mushrooms have more smell. Yes, the relish and mushroom taste are partially lost after boiling, but eating wild mushrooms this way is much safer, and one cannot ignore the current environment. And those frozen in fresh The mushrooms that we see in stores are grown industrially, so it is not necessary to boil them first.

Frozen mushrooms should be stored for no more than six months. In winter, frozen mushrooms should be immersed in boiling water or in a frying pan without defrosting!

• Well, it’s delicious to cook in winter mushroom soup with frozen mushrooms or pizza (). And as an option, make homemade dumplings with mushrooms and fried onions!
• Frozen boiled boletus and boletus can be fried with sour cream (like saffron milk caps) or potatoes.
• A salad of chicken and mushrooms with pickles () will also be very tasty.

Here I invite you to watch my video slideshow from step by step photo recipe for pickled boletus and aspen mushrooms, as well as freezing these mushrooms

How to dry boletus and boletus mushrooms

Our grandmothers used to dry mushrooms by stringing them on a string. Now you can use an oven or electric dryer for these purposes.

For the recipe you will need:

• strong and always fresh mushrooms.

When using an oven or electric dryer to dry mushrooms

1. The boletus or aspen mushrooms are cleaned, washed and slightly dried.
2. A baking tray is lined with baking paper and mushrooms are placed on it.
3. Small mushrooms are placed whole, large ones are cut into pieces.
4. You need to dry mushrooms in the oven with the door ajar, the drying temperature is no more than 50 degrees Celsius.

Copyright © site.
Recipe by website.

Enjoy your mushroom harvest and delicious preparations!

Boletus and boletus mushrooms belong to the “elite” mushrooms of the first class. Their high taste value and the ability to retain basic qualities after drying allow us to classify these mushrooms as the most attractive not only when collected in the forest, but also for growing mycelium in conditions personal plot. Important Terms in order to plant boletus and aspen boletuses in the country - good shading and systematic soil moistening.

What boletus and boletus mushrooms look like

To begin with, we present to your attention a description of what boletus and boletus look like, and what is the difference between their taste.

Boletus mushrooms quickly worm and are poorly stored. The legs, which in porcini mushrooms are not inferior in taste to the caps, in boletus mushrooms quickly become tough and fibrous. There are too many terry particles in the soup from not very young boletus mushrooms.

When frying, particles of the caps stick to the pan and stick together into a shapeless mass. To make boletus mushrooms more attractive in dishes, cut off the terry and pre-blanch them to remove some of the excess water.

Look at the photos of boletuses and boletuses, as well as dishes that can be prepared from them:

At the same time, boletus mushrooms have an undeniable advantage over porcini mushrooms and aspen mushrooms. The probability of their appearance on garden plot much higher after sowing. With proper care of the plantation, harvests are more frequent and higher than that of porcini mushroom. When the soil is regularly moistened, they often appear under birch trees on their own. When growing boletus mushrooms in the country, it is possible to collect young mushrooms in time and water them correctly for rapid growth. Young, quickly grown boletus mushrooms have dense flesh and beautiful velvet caps. Young boletus boiled in a little water or in soup has such a rich taste.

For example, the triumphal cobweb (Cortinarius triumphans) has this taste. In a grove with young birch trees, boletus flowers begin to appear under 7-10 year old trees.

Boletus, on the contrary, has a bright taste and a strong, pleasant smell different from other mushrooms. A beautiful red-capped boletus (Leccinum aurantiacum), which grows together with aspen.

Even better is the pine version of boletus with more dark hat and black scales on the stalk (Leccinum vulpinum). Mushrooms are little affected by insect larvae and are well stored. This is an ideal mushroom for stir fry. The mushroom pieces, which partially retain their shape when fried, form a tasty crust. Fried boletus has a slightly sour taste. Boletus is also good when boiled. It has much less terry than boletus, and it is, as a rule, suitable for both soup and stew. The broth turns out dark, but thin slices of boletus caps with terry are a decoration for the mushroom soup.

You can see what boletus and boletus mushrooms look like in the photos below:

Growing boletus and boletus in the country: how to plant mycelium

How to plant boletus and boletus by sowing a suspension of particles with spores? This works well in areas with aspen growth.

During experiments on mushroom cultivation, the cultivation of boletus and boletus was carried out on the same garden plot in the Moscow region that was used for sowing porcini mushrooms. Spores were sown throughout the entire territory of the site, except for two acres allocated for porcini mushroom.

Before planting the mycelium of boletus and boletus, a joint suspension was prepared in the same way as for porcini mushroom. They hoped that boletuses would take root on the roots of pine trees, and boletuses - on birch trees. Boletus spores, when settled in jars, settled in the form of a dark layer, and boletus spores mainly remained mixed with the pulp and did not precipitate well. Therefore, it was necessary to use a suspension of spores along with pulp. The sowing was done in August 2006. In 2007, the boletus did not grow, but the boletus produced a large harvest.

To be fair, it must be said that boletus mushrooms were found in this garden plot even before sowing. But in the non-mushroom year of 2007, there were several times more of them than in the mushroom and wet year of 2006. In 2006, one boletus grew in this area, but in 2007 there were none. Caring for a boletus plantation was the same as for porcini mushrooms: regular moistening of the soil in dry time, planting plants that block the plantation from direct sunlight during the day, when fruits appear - daily watering during the day.

On the mushroom plantation of the Yuzhny gardening partnership in the Tula region, boletus and boletus have been grown since 2006. In the self-seeding zone of birch trees, the plot was watered with a suspension of boletus spores, and in places with young aspen shoots - with boletus spores. It was not possible to water here. Caring for the plantation consisted only of thinning out the excess trees that interfered with the illumination of the land from the western side. For these mushrooms, exposure to morning or evening sunlight is always desirable.

Strong boletuses, close relatives, belong to the genus Obabok and are considered mushrooms of excellent quality. As the name indicates, they are in symbiosis with birches, often developing under these trees. However, this does not always happen - various types can be found on the outskirts of swamps, in dry pine forests or in beech groves.

Main types

The best appearance of this group is characterized by a smooth hemispherical cap with a diameter of up to 15 cm. The skin is chestnut with a grayish, black or reddish tint; in young mushrooms it is light. The leg is up to 20 cm high, slender, wide at the base, the surface is dotted with a scaly dark pattern.

The pulp is grayish-white, then gray, does not darken when scrapped, first hard, then soft, porous. The structure is spongy in rainy weather. The taste is pleasant, the aroma is mushroom.

A tall mushroom with a very light, almost white convex cap up to 15 cm in diameter. The skin is thin, sometimes greenish or brown. The leg is long, thin, often curved, cap-colored or brownish. The tubes are whitish-cream, then brownish, turning green when pressed.

The pulp is creamy, later with a yellowish-green tint, does not darken when broken, watery, fresh in taste, with a slight mushroom aroma, often odorless.

The fleshy, robust species rarely becomes wormy, and is especially loved by mushroom pickers for this quality. The cap is up to 15 cm in diameter, hemispherical, then convex, concave in older specimens. The skin is first velvety, then smooth, matte, in wet weather - slippery, light chestnut, with a red tint, often with a lilac tint. The leg is up to 15 cm high, cylindrical, thickened in the center, cream-colored, covered with a mesh scaly pattern.

The tubes are creamy and turn greenish-brown where touched. The flesh is tight, white-cream, greenish-yellow at the stem, with a pink tint when the cap is broken, and greenish or blackened when cut at the stem itself. The taste is neutral, the aroma is pleasant, mushroom.

Externally and in culinary use, the species is similar to the common boletus. The cap is variegated - brown with whitish-gray spots and streaks, sometimes the main color is brown, almost black, reaches a diameter of 15 cm. The leg is brown, cylindrical, smooth, green at the base.

The tubular layer is dirty white with a bluish tint and darkens when pressed. The pulp is creamy white, when broken, it acquires a pink tint, and at the stem it turns red or green. The structure is watery, the taste is fresh, the smell is light, mushroom.

The hemispherical cap eventually becomes cushion-shaped and reaches a diameter of 12 cm. The skin is yellowish-brown or brown, often spotted, with light streaks. The leg is low - up to 10 cm, sometimes curved, the surface is light, with a black-brown scaly pattern.

The tubes are creamy and turn pink when pressed. The pulp is firm, light cream, turns pink when cut, and later becomes dark. The smell is insignificant, the taste is simple.

An appetizing mushroom with a round cap up to 15 cm in diameter, which is first hemispherical, then cushion-shaped, and later flat. The color of the skin is in brownish-gray tones - from light gray to brown, olive, black, yellowish in the center at the edges. The surface is velvety, at first wrinkled, then matte, cracked in hot weather, and slippery in damp weather.

The leg is tall - up to 16 cm, thick at the top, the surface is light, darkens when pressed, and is dotted with black scales, which later become brownish. The tubes are white, creamy-gray, and brown or purple when pressed.

The pulp is whitish with a yellow tone. When broken, it acquires a deep pink or red color, later turning black.

Squat appearance with a dark brown cap of hemispherical, then convex shape, up to 10 cm in diameter. The leg is up to 12 cm high, smooth, brown or grayish, abundantly dotted with darker scales. The skin is velvety, then matte, and sticky when damp.

The tubes are large, cream or grayish-white. The pulp is firm, white, and does not darken or turn slightly blue when cut. Mushroom aroma, neutral taste.

How to distinguish boletus from boletus?

Despite their eloquent names, these mushrooms, belonging to the same genus, can settle under aspens, and under birches, and under the canopy of many other trees.

Young mushrooms, especially light-colored species, are difficult to distinguish, and to more accurately determine the species, it is better to look for adult specimens. They are distinguished by the color of the skin, the structure and color of the pulp when broken.

Generally boletus colors more modest, often in gray-brown or brown tones, brighter - their caps are reddish-brown and orange-yellow. However, this difference is not always characteristic - the common boletus and the red boletus are similar in their chestnut-red caps, and both of these species can grow side by side.

An experienced mushroom picker will distinguish boletus according to the structure of the pulp- it is more porous, loose, becomes watery with age and when broken does not darken or change color slightly - more often it turns pink.

They are characterized by tight flesh, which quickly becomes colored when cut - turns blue, purple or brown. The fruiting bodies are hard and are not destroyed by heat treatment, and therefore these species are often preferable to boletus mushrooms.

Both mushrooms are edible, have excellent quality and can be safely eaten - they are suitable for drying, pickling and any culinary delights.

Places of distribution and time of collection

Various species are common in temperate climate, V deciduous forests and parks. They live in abundance under birch trees; it is with this tree that mycorrhiza forms the titular species - common boletus. Tight fruiting bodies are found on the edges, clearings and along forest roads. The noble mushroom does not like acidic peat soils, preferring neutral loams or calcareous soils. The collection time is long - from the end of spring until the chilly autumn and the first frosts.

In swampy lowland forests, including on peat bogs, most often under birch trees, myceliums develop marsh boletus. These fragile mushrooms appear in whole clearings, from July until the first frost.

In deciduous and deciduous coniferous forests under the aspen and white poplar trees you can find quite rare mushroom boletus is a bit harsh. It prefers calcareous soils and appears singly or in small families from July to mid-October.

On the sun-warmed edges and clearings of gloomy mossy forests, under birches and poplars, colorful caps are found boletus variegated. The species settles in small groups or singly; collection time is from July to early autumn.

In birch groves and mixed forests meets boletus turning pink. More often it settles on the outskirts of swamps, on peat soils. This stable, but rather rare species forms mycorrhiza with birch and is distributed wherever this tree grows, right up to the tundra zone. The harvest takes a short period of time - from August to early October.

Mid-summer and early autumn - harvest time black boletus. Places of growth - damp lowlands of birch and mixed, most often birch-pine forests, the outskirts of swamps and clearings.

In the clearings, edges of beech and hornbeam forests, in poplar, birch and hazel groves, fruitful plants grow in abundance. gray boletus or hornbeam. Fruiting bodies are collected in three waves: the first - during the flowering of rowan - in early summer; the second - in July, after haymaking; the third, autumn - in September-October.

False species and doubles

Tubular mushrooms do not have such dangerous doubles as lamellar mushrooms. And yet, due to inexperience, the very poisonous pale grebe can be mistaken for a swamp boletus, and the real and pinkish species can be confused with a gall fungus.

In various deciduous forests - under birches, aspens, beeches, this most poisonous mushroom is found from July to October. The cap is first spherical, then flattened, glossy, light, sometimes with a greenish or olive tint, reaches a diameter of 10 cm. The leg is slender, without scales, with a cuff under the cap, the expanded base is hidden in a kind of pouch near the ground.

The whitish pulp is aromatic, fragile, and tastes sweet. Unlike tubular mushrooms, wide white plates are found under the cap. The species is very poisonous and even a small amount causes severe poisoning, and there is no antidote.

This species is not poisonous, but is not eaten due to its unpleasant, bitter, acrid taste. The cap is hemispherical, up to 15 cm in diameter. The skin is glossy, brownish or light chestnut. The leg is squat, thickened in the middle, with a dark mesh pattern at the top.

The pulp is very bitter, white, and turns pink when cut, reminiscent of pink boletus. In the latter, the tubular layer is creamy and turns pink only when pressed or at a break, while in the gall fungus the tubes are initially bright pink. Found in coniferous and coniferous-deciduous forests from mid-summer until frost.

Beneficial features

Nutritious boletus mushrooms in dried form are close in calorie content to bread and are significantly superior to many vegetables. But unlike carbohydrate or fatty, energy-rich foods, their calorie content is determined by the presence of proteins, which are a building block of the body and must be present in the diet.

The protein composition is characterized by the presence of essential amino acids - leucine, tyrosine, arginine and glutamine, which are in an easily accessible form and are quickly absorbed.

The pulp is rich in vitamins; thiamine, nicotinic and ascorbic acids, vitamins E and D are significantly present in it. A whole complex of essential microelements - calcium and phosphorus, sodium and potassium, manganese and iron complement this wonderful natural store of valuable substances.

These mushrooms are known to act as antioxidants, which reduce the number of free radicals and thus reduce the risk of cancer, slow down the aging process, and strengthen the immune system.

Contraindications

Useful, delicious mushrooms boletus mushrooms are among the best edible species, but dishes made from them should absolutely not be eaten by people suffering from gastritis, ulcers duodenum, hepatitis of any etiology, inflammatory processes in the gallbladder.

Some people may have individual intolerance, which is typical allergic reactions, and with insufficient enzyme activity gastrointestinal tract Digestive problems arise, which are expressed by nausea, indigestion, and fermentation processes in the intestines.

Recipes for cooking dishes and preparations

Strong mushrooms are good in a variety of dishes - in roasts and sauces, kulebyaki and pies, pickles and marinades. The beneficial properties are perfectly preserved when dried, but only young, tight specimens are suitable for these purposes; old fruiting bodies become watery and dry poorly.

Boletus mushrooms in hot marinade

This delicious, flavorful appetizer is quick to prepare and keeps well.

First of all, prepare the marinade: for 3 liters of water take 600 g of 5% vinegar, 100 g of salt, 120 g of sugar, a little citric acid, spices to taste.

Pre-cleaned mushrooms are boiled in salted water (50 g of salt per 1 liter of water), not forgetting to periodically remove the foam. As soon as the mushrooms have sunk to the bottom, they are ready, they are strained, packaged in jars and boiling marinade is poured on top. The preservation is sterilized for 50 minutes and rolled up.

Boletus mushrooms in tomato sauce

For 3 kg of the finished dish, take 1800 g of peeled and chopped mushrooms, 1 tablespoon of salt, 2 tablespoons of sugar, 1 tablespoon of 9% vinegar, 600 g of tomato paste, 600 g of water, 120 g of odorless vegetable oil, bay leaf, black peppercorns.

The fruiting bodies are cut into pieces, simmered in vegetable oil until softened, and tomato diluted with water is added. The workpiece is heated, salt, sugar, vinegar and spices are added. Mix everything thoroughly, bring to a boil and keep on low heat for 5 minutes. The mass is placed in jars, sterilized for 50 minutes and rolled up.

Boletus mushrooms with vegetables

For this healthy dish take 1 kg of chopped fruiting bodies, zucchini, squash, tomatoes, 300 g of tomato sauce, flour, vegetable oil, spices.

Young zucchini and squash are cut into pieces, dipped in flour and fried in oil. The mushrooms are lightly blanched and fried. The tomatoes are divided into four parts and simmered until softened. All ingredients are mixed and poured tomato sauce, salt, pepper and boil until tender. The food is served hot or cold.

Video about boletus mushrooms (boletus mushrooms)

Everyone was successful with boletus mushrooms - beautiful, nutritious, tasty mushrooms, famous for their productivity and long-term fruiting. Knowledgeable mushroom picker will never stay with empty handed and after a mushroom rain he will easily find the stout caps under the birch, hornbeam or poplar trees, notice the sturdy ones peeking out from under the leaves in the swampy lowlands and on the edges of light birch groves, and will definitely fill the basket with these fragrant gifts of nature.

The boletus mushroom is widely eaten and grows in different climatic conditions. It has excellent taste properties in various preservation options.

This is the closest relative of the porcini mushroom, differing from it by grayish or black small scales on the stem.

Experienced mushroom pickers, after collecting and drying, carefully look at the condition of the cut on the mushroom. If it darkens over time, this means that the mushroom is edible.

Where and when do boletus grow?

The name of the fungus is associated with the formation of microrhiza with birch, and occasionally with aspen or pine. Therefore, wherever they grow birch groves or individual trees mixed with other species, this type of mushroom can grow.

To find boletus in the forest, you must remember that this mushroom does not like direct sunlight. It hides in bushes, tall grass or under a layer of fallen leaves.

Therefore, to find young individuals, you need to look closely. Or rake up grass and dry leaves with a stick.

Boletus flowers appear around July and continue to grow until autumn months. Rainy summers may cause mushrooms to appear earlier.

According to observation, each individual gains 4 cm in height per day. 6 days after emergence it becomes too old to eat. Therefore, mushroom pickers try to go into the forest the next morning after rain in search of young boletus mushrooms.

What does boletus look like?

Poisoning poisonous mushrooms can become fatal due to their high toxicity of the substances they secrete. Therefore, a novice mushroom picker should remember the main characteristics of the mushroom they need: the cap can reach 15 cm in diameter and its color can range from gray to black, including spotted and gray-brown.

The legs of the boletus necessarily have thickenings and scales. The tubular layer of the mushroom depends on age: from white in young growth to dirty brown in mature ones. The flesh of the mushroom is white or pale pink without a pronounced taste or smell.

Anyone who goes into the forest for the first time needs to take a photo of boletus mushrooms so that, in case of doubt, they can visually compare the found individual with the sample.

Depending on the area, the boletus may have a slightly different appearance. For example, in humid deciduous forests, boletus mushrooms are considered to be mushrooms with a thin stalk of olive or brown color.

In dry forests they have thick, scaly legs. In these cases, edibility is determined by the dense and aromatic pulp. Separately, the marsh boletus is distinguished with greenish caps, on thin legs with watery pulp.

Types of mushrooms of the Boletaceae family

Where does such external diversity of boletus come from? There are several varieties of this mushroom:

The cap of the common boletus has a semi-convex shape. The leg is whitish, cylindrical, with pronounced scales, 4 cm in diameter and 17 cm in length, at the point of cut it begins to turn pink.

The gray boletus has an alternative name: hornbeam. Its cap is brown in color, and the yellowish flesh, when broken, begins to turn blue (to a violet hue) and then turn black. Longitudinal fibers are clearly visible on the stem.

The marsh boletus, which loves damp places, is distinguished by a brown cap and a light-colored leg. To test the mushroom for edibility, break the stem: it should not turn blue.

Despite their bright color (from pink to bright orange and brown), multi-colored boletus mushrooms are not very popular among mushroom pickers. The reasons for this are the not very pleasant taste and difficulties in preparation.

The black boletus stands out among its relatives due to its corresponding color. Large tubes in the porous layer and black scales on the legs are its distinctive features.

Properly prepared black boletus will be a worthy decoration for any table.

Pink boletus is found in North America and Europe. So named for the peculiarity of the pulp, which begins to turn pink in fracture zones.

The white boletus is distinguished by the corresponding cap color and creamy flesh. This species is so unpretentious that it can be grown in the garden.

Stiff boletus grows in mixed forests. It is distinguished by a cap in a palette from gray to pale purple on a high stem. This species is loved by mushroom pickers, since the tough flesh is not very attractive to worms. And the sweetish taste of the mushroom makes it an excellent addition to the dinner table.

To navigate such a variety of boletus mushrooms, the mushroom picker needs to take into account some features.

Firstly, it is necessary to take into account the area and what types of mushrooms grow there. Secondly, it won’t hurt to take a photo of the boletus with you so as not to confuse edible mushroom with his double.

Benefits of boletus

In addition to pickling, these mushrooms are fried, pickled or dried. They are used as an addition to a side dish, an appetizer for festive table or an ingredient in soup.

Due to the presence of vitamins and nutrients, boletus mushrooms can help regulate blood sugar and eliminate toxins, improve skin and hair, and calm the nervous system.

And due to their low calorie content, these mushrooms are considered a dietary product.

However, too frequent use is contraindicated mushroom dishes, because due to their slow absorption, a person may experience problems with the gastrointestinal tract. And to save beneficial features product, mushrooms should not be stored in galvanized containers.

How to identify false boletus

In conclusion, let’s consider an important question for a novice mushroom picker: how to distinguish real boletus from his double?

To avoid mistakes, you should remember a few simple rules. Firstly, boletus flowers do not like light. If you saw similar mushroom, growing in an open place, this is already a reason for doubt.

Secondly, false boletus usually tastes bitter, so worms do not eat them. Examine the mushroom. If it is perfectly clean, with veins on the legs in the form blood vessels, then most likely you are holding an inedible mushroom in your hands.

Thirdly, a proven way to determine whether it is a real boletus or not is to break the cap. Here the false mushroom will immediately give itself away, starting to noticeably turn blue. And if after this action the flesh has practically not changed, feel free to put the mushroom in the basket.

Photo of boletus mushroom

Some mushroom pickers mistakenly consider boletus and boletus to be simply certain types mushrooms, although in fact, under these names, entire groups of species are united in the genus Obabok (Leccinum). Despite the fact that each group has characteristics, the signs common to both of them sometimes confuse beginners. Firstly, in Latin the name of both mushrooms sounds the same - Leccinum, although in Russian it can be translated both as boletus and boletus. Secondly, both of them are popularly called “blackening” (“black”) mushrooms, although few people bother to clarify that boletus mushrooms turn black immediately after the cut, and boletus mushrooms turn black already during processing (drying, cooking, salting). And thirdly, appearance of both mushrooms has the most noticeable differences already in mature age, and young boletus mushrooms are often mistaken by mushroom pickers for young boletus mushrooms.

It is interesting that it is boletus mushrooms that are mistakenly called boletuses, and not vice versa. The fact is that the former usually form mycorrhiza with birch (less often with hornbeam and beech), so even in a mixed forest they are found mainly under birches, while the latter can grow under coniferous trees and under many deciduous trees, including birches. To distinguish between these mushrooms, people usually pay attention to the color of the cap: if its shade is more red (orange-yellow), it means a boletus mushroom, and if it is gray (gray-brown), it means a boletus mushroom. However, without taking into account other characteristics, both of them often fall under this characteristic: both the common boletus (Leccinum scabrum) and the red boletus can boast of a similar brownish-brick color of the caps, as well as the formation of mycorrhiza with birch. And white boletus and white boletus (Leccinum holopus) with their white-cream caps without additional features are not only difficult to distinguish in at a young age, but generally do not fall under such a “color” definition of species.

A young boletus is very similar in appearance to a typical boletus: the cap of a regular hemispherical shape is “put on” a short (from 5 cm) strong cylindrical stem, densely covered with dark longitudinal scales (not a mesh). At favorable conditions The mushroom grows very actively - up to 3 - 4 cm per day - and after 6 - 7 days it is considered ripe. Its leg, like that of the boletus, quickly lengthens to 15 - 18 cm, but is inferior in diameter (no more than 3 - 4 cm), has a slight expansion towards the base and is often curved towards better lighting. The dome-shaped or cushion-shaped (in maturity) boletus cap rarely grows more than 15 - 18 cm in diameter, has a white (in young specimens) tubular layer in the lower part, which takes on a dirty gray tint and noticeably protrudes in old mushrooms. Despite the fact that almost all boletus plants form mycorrhiza only with birch, depending on the place of growth, their caps can differ greatly in both color and surface texture - they can be either smooth and dry, or slightly velvety or moist to the touch. What all boletus mushrooms have in common, however, is that their flesh has best properties only at a young age, because in old mushrooms it becomes loose and watery, noticeably loses its taste characteristics and quickly deteriorates in places where it is touched.

To be honest, the boletus can be considered a rather successful double of the boletus ( false boletus). If we take into account that among boletuses, as well as among boletuses, there are no inedible, conditionally edible or poisonous species, then the former, collected instead of the latter during the “ quiet hunt", in any case, will not pose a serious danger. Some mushroom pickers consider boletus even more " worthy of attention» mushrooms, despite the fact that they, like almost all boletus mushrooms, are also included in the second category nutritional value. The reason for such “personal hostility” often lies in the fact that, compared to boletus mushrooms, boletus mushrooms have less dense, watery flesh, which even when fried does not become crispy (rather boiled), and whole mushrooms often fall apart during heat treatment or their tubular layer peels off . When pickled, boletus mushrooms (unlike boletus mushrooms) also do not have a special taste, but rather serve as a good “filler” that absorbs well the flavor nuances of other mushrooms and spices. A significant drawback of these mushrooms is their too rapid “aging”, because even in slightly overgrown boletus mushrooms, the flesh in the stems becomes hard and fibrous, and in the caps it becomes watery-flabby.

Considering that almost all representatives of the Obabok genus are edible and have a set of characteristics that are not typical for poisonous mushrooms signs (a porous spongy layer, scales on the stem and the absence of a ring), some mushroom pickers do not bother themselves with a serious study of the differences between the species of boletus or aspen boletus, limiting themselves to knowledge common features, by which the first mushrooms can be distinguished from the second. One of the most reliable differences is the popular names: if the boletus can also be called the red mushroom (red mushroom), then the boletus also appears as the birch boletus, gray mushroom, blackie, little guy or grandma. Please note: despite common name kind, only boletus mushrooms are usually called obabki. As noted above, one of the signs (although not for all species) can be considered the shade of the cap (gray for boletuses and red-brown for aspen boletuses). But the most accurate characteristic that can be used to identify even young mushrooms that differ little in appearance is the change in color of the flesh on the cut (fracture). If in most boletuses it turns blue and quickly turns black (the exception is pine and colored-legged boletus), then in most boletuses it either turns slightly pink or does not change color at all (depending on the type of mushroom).

If speak about taste qualities boletus, then the least tasty can be considered the marsh boletus (Leccinum chioneum), included in the third category of nutritional value. It is popularly nicknamed “sloop” for its very watery (even in dry weather) cap flesh and its thin, often curved stem, covered with light gray or white scales. This mushroom, as the name suggests, grows in damp, swampy birch and mixed forests with moss litter, and in sphagnum bogs. The marsh species with its large (up to 15 cm) sandy-ochre cap is often confused with a false relative growing in the same places - white boletus (Leccinum holopus), distinguished by an even paler (pale pink) color and modest (up to 8 cm) size hats. Mushroom pickers consider both species to be one, since they are characterized approximately identical properties pulp: it does not change color when cut, does not have a special taste and spoils very quickly after collection. It is recommended to use young specimens of such watery boletus mushrooms only for boiling or frying, since during pickling they boil down too much/fall apart, and drying them is a complete pain.

Along the edges of peat bogs and shallow swamps, in the damp tundra, among shrubby and young woody birch species, pink boletus (Leccinum oxydabile) and multi-colored boletus (Leccinum variicolor) are also found, which are often mistaken for one species by mushroom pickers. Despite the “dubious” places of growth (swamps), these mushrooms have not only good taste and dense flesh, but in appearance they bear little resemblance to other boletus mushrooms - they often have dense compact caps and thick legs, like boletus boletuses. Common to both species is a characteristic marbled pattern on the slightly velvety (slimy in wet weather) caps and a change in the color of the white flesh to pale pink. And the main difference is the shade of this pattern and the scales on the legs: in the pinking one it is brown-brown with light streaks, and in the multi-colored one it is closer to mouse-gray with white splashes.

The classic common boletus (Leccinum scabrum) grows on relatively dry soils, where it forms mycorrhiza with birch, and has a dry, large (up to 15 cm in diameter) cushion-shaped cap, which in wet weather is also covered with mucus. The color of the cap, depending on the growing conditions, can vary from light gray to dark brown-brown. The pulp of this species does not change color when cut or turns very slightly pink and has a pleasant “mushroom” taste and smell.

Please note: the above listed fungi form mycorrhiza only with birch and are the most common. But among boletus mushrooms there are more rare species, growing under others deciduous trees- oak, beech, aspen and even poplar. Unlike birch varieties, these mushrooms have olive-brown or dark gray (almost black) velvety caps, which often wrinkle with age, and they change color differently when cut. Thus, growing in beech and hornbeam forests, the gray boletus or hornbeam (Leccinum carpini) first turns pink, and then gradually turns gray and, ultimately, turns black. Stiff boletus (Leccinum duriusculum), which forms mycorrhiza with poplar and aspen, looks very variable when cut: pink in the cap, red in the upper part of the stem, and gray-green at the base, which also gradually gives way to black. By the way, the ash-gray boletus (Leccinum leucophaeum), which grows exclusively under birch trees, looks similar when cut. The chess boletus (Leccinum tesselatum) at the break is very similar to the boletus - at first it turns pink, and then becomes purple and also black. Unlike other varieties, this mushroom forms mycorrhiza with oak and has a relatively thick club-shaped stalk.

It is precisely these mushrooms, growing in places “unusual” for boletus mushrooms, that can inadvertently be confused with the false poisonous satanic mushroom (Boletus satanas). There is this one dangerous mushroom, as a rule, in oak and deciduous forests next to hornbeams and lindens. In adulthood, it can hardly be mistaken for a boletus mushroom - the satanic mushroom has a powerful stalk covered with a bright red mesh layer (like a white one), and a repulsive smell of rotten onions. However, young specimens can sometimes be identified only by a change in the color of the pulp, which within a few minutes turns from white-yellow to deep purple.

Less dangerous false double boletus is the bitterling - gall mushroom (Tylopilus felleus). Outwardly, it more closely resembles boletus, although at a young age it can be mistaken for boletus, and grows more often in coniferous or mixed plantings with abundant coniferous litter. What the bitterling has in common with boletus is a slight pinking of the flesh on the cut, but this mushroom can still be distinguished by its pink tubular layer (in boletus it is white-gray), a mesh pattern on the stem and a very bitter taste, which not only does not disappear with any processing , and even intensifies. When determining the authenticity of mushrooms, it is also useful to pay attention to the place of growth: unlike boletus clinging to light edges and clearings, bitterling usually “hides” in shady coniferous forests, near ditches, around stumps, etc. Gall mushroom is considered less dangerous than satanic - in encyclopedias it appears as inedible, but not poisonous, therefore poisoning with fatal unlikely. However, regular consumption of bittersweet (even in small quantities) is dangerous due to disruption of the liver, serious intoxication of the body, and even cirrhosis.

Forward

1" :pagination="pagination" :callback="loadData" :options="paginationOptions">