Approximately from the middle of summer and to the deep autumn of the army of the mushrooms are sent to the forest to quench the instinct of gathering. Many people find in this lesson a lot of useful: clean air, leisurely walks, enjoying nature and amazing forest beauty - this is only a small part of the reasons why people leave comfortable sofas, go beyond the city or in the village, and there ... A great amazing world, in which meet their dangers. These include poisonous mushrooms, more or less successfully masking under quite harmless. We are talking about stabber. Solid mushrooms, pleasant to taste, are used in fried, boiled, canned form. If only they ... not poisonous!
Definition
Real Podberezovik - It seems not to catch a brownish or grayish mushroom. It can be different shades, but usually a hat from him from white to dark gray. It has a thickened leg, white with longitudinal scales of white or dark color (in the drawing, a little resembles the coloring of the birch). On the cut, the pulp is also white and does not change on a break.
The first boletus appears in the first half of summer and grow to deep autumn, usually growing near the birch, forming mutually beneficial symbiosis with them. But you can find this mushroom not only in birch groves, but also in Tundra, Forestandra. Especially often found in the forests of Eurasia, South and North America. Food is used fried, boiled or pickled, and you can also dry for the winter.
Podberezovik false - It is sometimes called a bullless mushroom. The appearance is very similar to its true fellow - everything in it successfully imitates real fungus. Floor gray and ripple, character of characteristic color and shape. His distinctive feature is incredibly bitter taste, which is obliged to the name "bull". Such such a mushroom is enough to completely spoil the whole pan of dishes.
Comparison
A distinctive feature that meets with a variety of false mushrooms - they do not eat wilds. If your mushroom is very clean, take a closer look at it and make sure that it is not false.
To begin with, look at the leg. If it does not have a cracked pattern, similar to the colors of birch, then it is better to get around such a mushroom side. On false stabber, you will most likely see the drawing of streaks, similar to blood vessels.
If the leg does not cause suspicion, we look at the hat. The bottom should not be pinkish, the real mushroom will never have such a shade.
What does a hat say
From above, a bile mushroom hat has a poisonous-brown, brick or greenish-brown color, that is, almost always has a greenish adherence. In this mushroom there is no.
If the colors are not enough, then swell the hat. If velvety is felt on the touch, this is a sign of false stabber - it is not worth tearing it. This mushroom has a smooth hat.
You can break down the hat and look at the break - in the false mushroom, it will also be piszzled, and the real white.
Podberezovik present 
Bile mushroom (underbrazovik false)
Conclusions Site
- This mushroom is common for taste, and false incredibly bitter.
- On the leg of the true stabber, a drawing similar to birch, and on a false - mesh of blood vessels.
- The bottom cap of the present mushroom is light or grayish, and the false pinkish.
- The top of the truth-gray boletus cap is smooth, brownish or dark, and in false with a greenish tinge or dirty.
- At the breakfast, the real mushroom is white, and false - pinkish.
- To the touch of a real mushroom hat smooth, and a false velvety hat.
- According to readers: You can lease the flesh. False stabber bitter taste.
Mushroom Podberezovik is widely used and grows in different climatic conditions. It has excellent taste properties in different conservation options.
This is the closest relative of a white mushroom, which differs from it with grayish or black small scales on the leg.
Experienced mushrooms after collecting and dried carefully look at the cut slicer on the mushroom. If over time he darkens, it means that this mushroom is edible.
Where and when the subboots are growing
The name of the mushroom is associated with the formation of a micrror with birch, occasionally with an aspen or pine. Therefore, wherever birch groves or separate trees are growing, mixed with other rocks can grow this kind of fungi.
To find a subbone in the forest, it must be remembered that this mushroom does not like direct sunlight. It hides in a shrub, high grass or under the layer of fallen leaves.
Therefore, to find young individuals, you need to carefully look at. Or rake the grass and dry leaves.
Podberezoviki appear in approximately July and continue to grow until autumn months. A rainy summer may contribute to the earlier appearance of mushrooms.
By observation, each individual adds 4 cm in growth per day. 6 days after the appearance, it becomes too old for eating. Therefore, the mushrooms are trying to go to the forest the next morning after the rain in search of young subbertors.
What the bootiness looks like
Poisoning of poisonous mushrooms can become fatal due to their high toxicity of substances allocated by them. Therefore, the novice mushroom should remember the main signs of the fungus they need: the hat can reach 15 cm in diameter and its color can be in the range from gray to black, including spotted and gray-brown.
Podbirovka legs necessarily have thickening and scales. The tubular layer of the mushroom depends on the age: from white with young to dirty-brown in mature. White mushroom pulp or pale pink without bright pronounced taste and smell.
To the one who first went to the forest, it is necessary to take photos of the mushrooms of the Podbirovikov, so that in case of doubt, visually compare the found individual with the sample.
Depending on the area, the subberezovik may have a slightly different kind. For example, in wet deciduous forests internally, mushrooms are considered mushrooms on a thin leg of olive or brown.
In dry forests, they are with thick scaly legs. In these cases, edible is determined by dense and fragrant pulp. Separately distinguished the marsh subbooter with greenish caps, on thin legs with a watery flesh.
Types of fungi family
How is such an external diversity of subberezovikov? There are several varieties of this mushroom:
The co-care hat has a semi-convex shape. The leg is whitish, cylindrical, with pronounced scales, 4 cm in diameter and 17 in length, in a cut scene it begins to repose.
Gray Podbirovik has an alternative name of Grabovik. His hat is a brown shade, and the yellowish pulp at fault begins to shine (to a purple shade) and then black. Longitudinal fibers are clearly visible on the leg.
Loving wet places of the swamp subbooter is distinguished by a brown haired and a light leg. To test the mushroom on edible, break the leg: it should not be set.
Despite its bright color (from pink to bright orange and brown), multi-colored stabber do not very much in demand in mushrooms. The reasons for this are not very pleasant taste and difficulty in cooking.
Podberezovik black stands out among its congor at the expense of the appropriate color. Large tubes in a porous layer and black scales on the legs are distinctive features.
Properly cooked black borave will become a decent decoration of any table.
Podberizer Potting is found in North America and Europe. Named so for the peculiarity of the pulp, starting to repose in the fault zones.
Podberezovik white is distinguished by the appropriate color cap and cream pulp. This view is so unpretentious that it can be grown in the garden.
Podberezovik harsh grows in mixed forests. It features a hat in a palette from gray to a gentle-violet on a high leg. This kind is loved by mushrooms, because the tough pulp is little attractive for worms. And the sweet taste of the fungus makes it an excellent addition to the dining table.
To navigate in such a variety of subberezovikov, the mushroom should be taken into account by some features.
First, it is necessary to take into account the terrain and what types of mushrooms grow there. Secondly, it will not hurt to take a photo with them a photo so as not to confuse the edible mushroom with its twin.
The benefits of Podberezovikov
In addition to the salting, these mushrooms fry, marinate or dried. They are used as an addition to the side disk, appetizer on the festive table or component in the soup.
Due to the presence of vitamins and beneficial substances, subboles can contribute to the regulation of blood sugar and the removal of toxins, improving the skin and hair, reassuring the nervous system.
And due to low calories, these mushrooms are considered a dietary product.
However, too frequent use of mushroom dishes is contraindicated, since due to their slow assimilation, human problems can begin with the gastrointestinal tract. And to preserve the beneficial properties of the product, you should not store mushrooms in galvanized containers.
How to determine false stabber
In conclusion, consider an important question for a novice mushroomnik: how to distinguish a real subboler from his twin?
To not be mistaken, you should remember a few simple rules. First, it is not loved byading the light. If you saw a similar mushroom growing in an open place, this is already a reason for doubt.
Secondly, false subbertors are usually bitter taste, so the worms do not eat them. Inspect the mushroom. If it is perfectly clean, with streaks on the legs in the form of blood vessels, then most likely you keep insestable mushroom in your hands.
Thirdly, a proven way to determine, this is a subbone or not, is the flushing of the cap. Here, a false mushroom will immediately give himself, starting to shine noticeably. And if after such actions, the pulp almost did not change, boldly put the mushroom in the basket.
Photo of the Mushroom Podberezovik
If we ask us to name several of the most famous types of mushrooms - quickly, without thinking - for sure, along with a white, madman, chanterelle and okey, we will remember the boletus and boomines, familiar to us from children's fairy tales. But what do we know about these mushrooms, except that they grow under the same trees, and what exactly did Masha girl gathered before you get lost in the forest?
Mushroom Podberezovik: Description
Representatives of the Mushroom Kingdom, having a porous hymenoform, such as oils, whites, Polish - form a family of species under the general title, consisting of some sources of about 1300 species. Inside this family on the classification of certain signs, scientists identify the genus of the Obabok (Latin name Leccinum, leccinum), numbering about 25 representatives under the general names of brewer and boominess. 
Did you know? For a long time, scientists could not come to a single opinion on the subject of the belonging of mushrooms to the animal or the plant world. According to the content and composition of proteins, these amazing organisms are more on animals, and the plants resemble the plants more with carbohydrates and minerals. All disputes were settled only in 1960. The compromise was a recognition of the kingdom of fungi separately from animals and plants.
All representatives of the kind of lecinum live in close proximity to coniferous and deciduous trees. Most species settled in the forests of a moderate climatic zone, but some of them can be found even in subtropical and subepolar areas. The main differences of the species are a large, smooth, slightly velvety on the touch of a hemispherical shape of muted brown shades, always matte, brighter in young Obabkov. Massive tubular white-gray-gray color hymenoform is easily separated from the hat and darkens with the mushroom age. Scaly or fibrous leg, dense, cylindrical, sometimes long. The flesh is white, dense, color is painted on the cut, then it becomes black at temperature processing. Almost all representatives of this species (with the exception of the bile mushroom) are delicious twisted mushrooms of the 2nd category.
Variety of species of Podberezovkov
The Russian name "Podberezovik" refers only to some varieties of soothed, namely, to the varieties of the Obcinum Scabrum, which form mycorrhiza directly with the birch. Other views are more correct to call the Obabk.
In our forests you can find various types of boletus. On the territory of the former USSR in a temperate climatic zone, about ten varieties of Obabka are growing suitable for eating. Among the most remarkable, the boletus is ordinary, gray, harsh, poverty.Harsh
Stabber harsh (in some sources - hardish) - not very common view. Perhaps this is one of the most valuable representatives of its kind. It has a gray-brown hats of warm shades, darker with age. The leg of this Obabka is thick, massive, cylindrical, at an early age covered with numerous small scales, which with age disappear. The mushroom has magnificent taste, thick mushroom aroma and can be used when preparing the first and second dishes. For long-term storage, drying or dry freezing is used. 
Grey
Podberezovik gray (Grabovik) is the most common from the Obabkov. It has a large (in a mature age) with a hat to 15 cm in diameter, slightly crumpled, dry to the touch, with prevailing shades from dark olive to brown-brown.
Important! The second name of the species has a somewhat ominous sound, but it is written through "A", and not through "O", and has nothing to do with the coffin, grave and death. Grab, as you know, is a birch family tree, with which this species often forms Mikariza (sustainable communication of the mushroom mushroom and the root system of higher plants).
In dry weather, the skin of a mature mushroom hats is often covered by cracks. A dense pulp has excellent flavoring qualities, on a white cut, the purple-gray is acquired at contact with air, then over time it becomes dark blue to black. Cut mushroom quickly comes in disrepair, so young and fresh copies should be sent to the basket. 
Ordinary
The main feature of an ordinary boletus is a long leg, which can reach 20 cm in height. Mushroom, settled on the forest clearing or edge, as if trying to stretch over herbs and substitute the sun, his large hemispherical hat bright brown color with a gray to brown. The pulp on the section is white, dense, sweetish taste, dark during processing. For use in food, young non-seasoned mushrooms are recommended. 
When collecting
All of the above types of boletins can form fruit bodies from the end of May to mid-November, up to the first frosts. Periods of sustainable fruiting: August - October. However, experienced mushrooms always predict the time of the emergence of the first representatives of the soot, depending on many conditions: was the last year "mushroom" (as they say, the year for a year is not), to what extent there was a past summer, and how much frosty - past winter. Again, it is known that periods of high mushroom yields in a certain pattern alternate with periods of the complete absence of mushrooms.
Did you know? The people still preserved belief that warped war too mushroom. Perhaps this is a simple coincidence, but in the fall of 2014, Ukrainian mushrooms returned from the "quiet hunting" with truly unprecedented crops ...
Many mushrooms with experience, among other things, know their own, only well-known mushroom places, visiting who can say with confidence whether to go to a quiet hunt, or, as they say, "not destiny." In the process of collecting, it should be remembered that the subbrazovik is a very "wounded" mushroom. As a result, he spoils very quickly. Therefore, it is desirable to collect only fresh young specimens. Perezrovy mushroom with a big hat and raw, strongly darkened hymenoform (the lower tube part of the hat) is unlikely to live up to the cooking stage and, most likely, will be thrown. 
Locking the found stabber should be detached separately from other types of fungi in a rigid, "breathable" container that does not allow the crop during the collection process. For this purpose, braided baskets made of natural or artificial materials (IV or plastic rods) are ideal, wide buckets can be used, but polyethylene (garbage) packages for this purpose are absolutely not suitable. It is also important not to forget that the mushroom is only the fruit body of a huge organism, mushrooms, which can be easily damaged as a result of the wrong collection. So that this does not happen, the find should be cut off with a sharp knife as close as possible to Earth or gently "unscrewed" like a screw for one and a half or two turns. Recently, the second method most of the Mikogov specialists consider it more humane.
Places of Growing
All boomes grow in mixed deciduous forests in the conditions of the moderate climate of the entire northern hemisphere of the continent, prefer places with a well-moistened and warmed soil soil. Depending on the species, form mikurizu with birch, aspen, rhombus, white poplar, etc.
Did you know? The largest boletus in the world was found in the Tomsk region of the Russian Federation a mushroom with a suitable surname of the King. The weight of the discovery was 2.4 kg, the diameter of the Hat 360 mm, and the length of the legs is 280 mm. Interestingly, with such impressive sizes of Obabok was in excellent condition, was not damaged by worms and could well make a full-fledged dinner for a small family.
Podberezovik ordinary shares in mixed (with birch) forests, young birch groves, in the grass; There are single specimens and small groups. Stabber harsh prefers forests with oysters and white poplars. Podberezovik gray is more often found in beech forests mixed with a row, poplar prolesca, sometimes on the edges around Berez. False subberezovik
Another representative of the soot - bile mushroom (false stabber). In some sources, it is defined as a poisonous, but it would be more correct to call it a negligible due to the unbearably bitter taste. So bitter that even worms eat it! Indeed, to get serious poisoning by this mushroom, you need to consume it too much, which is very problematic because of its taste. At the same time, from bitterness will not be able to get rid of any way. Any processing of these mushrooms (cooking, frying, etc.) only enhances this taste.
Important! If at least one fragment of the false boletus accidentally falls into the main dish along with other, "good" mushrooms, inevitably get the result in the form of a spoon of tar in a barrel of honey.
Perhaps this is all that it costs in the case of a bullless mushroom - a false stabber. On the shape of a leg and hats, a bile mushroom is almost indistinguishable from the usual boletus. External distinctive features is the color of the hat, in which greenish-yellow poisonous tones are present. Thanks to this, the mushroom always immediately rushes into the eyes, like handsome-to-moon. The lower part of the hat has a pink or dirty pink shade (unlike the "real" mushroom, which has it white). The flesh at the bile mushroom on the cut is pink and blushes over time. The bad news is that inexperienced mushroomnik in the process of quiet hunting is easy to confuse a false stabber with a common quality mushroom. Good news: The main disadvantage of this mushroom is bitterness - is, in fact, the main distinguishing feature, according to which it is separated from the "real" subbrazovkov. Do not be afraid of a slightly lick mushroom on the cutting feet - Believe me, everything will become understandable to you. All true boomes on the cut have a pleasant sweet robust taste, without a shade of bitterness.
Structure
Obabka is present in the pulp:
- proteins - 35%;
- fats - 4%;
- sugar (in the form of mono- and disaccharides) - 14%;
- carbohydrates - up to 25%;
- vitamins: C, B1, B2, E, D, PP;
- micro and macroelements: sodium, magnesium, calcium, potassium, iron, phosphorus and manganese;
- water.
Did you know? Natural mineral selenium contributes to the restoration of the human immune system, due to which studies show, the risk of cancer and other systemic diseases is significantly reduced. And one of the richest sources of Selena is precisely mushrooms.
Calorie (per 100 g of meakty) - 20 kcal. Beneficial features
Nutritional value against the background of low calorieness is the main advantage of mushrooms, which allows them to use them in various kinds of diets intended for people with overweight, as well as diabetes mellitus. Presents in the Mountain Paintooth proteins contain all amino acids indispensable to humans and, moreover, a number of amino acids that contribute to the rapid restoration of the body exhausted due to suffered infection. From this point of view of this kind, products are a good meat substitute for those who confess the vegetarianism.
The useful properties of Obabkov should also include high ability to absorption toxins in the gastrointestinal tract of a person. Due to the presence of so-called "dietary fibers", the molecules of harmful substances in the process of dietary fibers are associated and derived from the body. In therapeutic purposes, the flesh of Obabka is mainly used in folk medicine. On it is based on tincture, helping kidney diseases, dysbiosis, diseases of the gastrointestinal tract, etc.
Cooking rules
Podberezoviki possess excellent taste and are greatly suitable for the preparation of any dishes and use in a wide variety of variations. They can be salted, marine, fry and cook, and for long-term storage is suitable or dry freezing.
Important! Experienced hostesses know that dry and frozen mushrooms have a much more rich fragrance than fresh.
Before cooking a boletus, it needs to be cleaned. If you are going to dry either freeze mushrooms, you should not wet them, in all other cases the harvest you need not just to wash well, but ideally soak in a slightly warm (best running) water for several hours. Such a preliminary procedure is needed for two reasons: firstly, mushrooms will be better to clean, secondly, some harmful substances that are present in the product (mean not mushroom poisons, but rather nitrates and other industrial waste), Will remain in the water. It is very easy to clean the boletus, the main thing is to do it as quickly as possible until the fungi spoiled. Unlike the butter, where it is necessary to remove the adhesive film on the hat, after which it is long and painfully mix your hands, or, say, some species of the rogues, "with head" hiding in the sand, which is clogged into the record and does not want to go out from there, our elite beauties Almost never happen truly dirty, and their cleaning does not require special efforts.
If the frying leaf or blade is still stuck to the hat, it is enough to raise a knife slightly, and the dust accumulated (it may be present if the harvest was going on the edge near the city, however, such mushrooms are better to leave where they grew) just slip or wipe damp rag. We inspect every instance for damage to worms, rot or other marriage, we sort by age and sizes and make a decision on how to be further. 
It is best to separate the leg from the hat and slightly sucking it with a knife to finally clean. But if you feel sorry to destroy the beauty of a small elastic handsome, you can leave it whole. Chervich instances should not be thrown away. Soak them for a couple of hours in cold water, adding a cook salt into it at the rate of 2 tablespoons per liter, then just cut and remove damaged places.
Important! No matter what kind of dish you are going to cook, boomes must be pre-drought. The heat treatment time is at least 40 minutes, and the water in which the mushrooms is boils, you need to change it at least once (drain and pour clean, pre-flushing mushrooms).
Of course, we are talking about elite mushrooms, which theoretically you can fry at once, without pre-cooking. The dish will certainly be tastier and fragrant. And yet we recommend not to neglect the mentioned precautionary measure, since the state of ecology in the world does not allow to talk about the absolute safety of forest mushrooms, even if they are knowingly edible.
If you decide to cook soup from stabberovakov, use third water for this (twice drain the broth and pour clean water). For frying, boiled mushrooms are crushed to taste, after which they are roasted on a mixture of vegetable and butter, without covering the lid (otherwise they will turn into porridge). Before shutting down, optionally, you can add sour cream. 
For salting, boiled obabs are laying in the prepared capacity (the best wooden barrels, but glass or ceramics are also suitable) layers, richly pulling salt, fresh greens and spices to taste. Then they put under the oppression in a cool dark place for the month. It is worth it, however, it is noted that the pickling and chairs are not very suitable for Obabka from the point of view of organoleptics (this is rather a recipe for lamellar, for example, weary).
Did you know? Worms are eternal enemies of edible mushrooms. But it turns out, in nature there is a reverse situation: there are mushrooms that eat worms! They form the fungal rings, as if a gossip peculiar network. A worm trap this amazing predator, as in the Hollywood horror film, slowly devours and digested during the day!
Marinization is one of the most advantages (and, by the way, safe) ways to prepare Obabkov. Marinated mushrooms are preparing so. On a liter of water, two tablespoons of salt should be taken, four tablespoons of sugar and two tablespoons of a 9 percent vinegar. Brine from water, sugar, salt and spices (peas, fragrant pepper, seeds, etc.) is boiling for 10 minutes. Mushrooms extracted from boiling water are laid out, at the same time add several garlic cloves cut in half and, if desired, a couple of chili peppers, then a hot brine is poured into mushrooms, a vinegar is added at the end, after which the bank rolls, turns over Up the bottom, covered with a towel and left until a complete cooling. Three liters of boiled mushrooms will need approximately 1.3 liters of brine.
Contraindications and harm
From contraindications to the use of this type of mushrooms, it should be noted, perhaps, only the individual intolerance of the elements that are part of the pulp. With caution, you should use stabberry (however, like any other mushrooms) people with severe pathologies of liver and kidneys. However, knowing about the presence of such diseases, it will never be superfluous to consult a doctor.
Among the negative qualities of this type of product, the ability of mushrooms, like a sponge, absorb all the harmful and toxic, which is in the soil and air. It is for this reason that even well-known and edible mushrooms, as stabber, in principle, can be poisoned.Important! Children under six years old forest mushrooms are categorically contraindicated! And the point here is not only in danger of poisoning: this food is quite heavy for the children's body due to the high content of dietary fibers, which make it difficult to suck in the blood of other useful micro and macroelements.
Storage rules
I always want to keep the mushroom harvest for a long time. It is quite possible to do, but only under one condition: the freshly complete harvest should be recycled literally immediately after you return with the "quiet" hunt. Forest mushrooms can not be stored even in the refrigerator, otherwise you have every chance of getting serious intestinal poisoning. As a last resort, fill with water extracted, in this form of the harvest quite live until the next morning, especially since it was mentioned above, it is recommended to do if you are not going to dry either frost mushrooms. 
For a short storage, peeled, chopped and boiled 15-20 minutes of brewer should be rinsed well in running water, pour clean water and put in the refrigerator. It is undesirable to use metal containers for storing semi-finished products (even from stainless steel). For 1-2 days, this semi-finished product can be chopped or used slices for the preparation of second dishes. In all other cases, a full-fledged workpiece is carried out. It can be marinated, salting, quay, processing into a mushroom caviar or mushroom powder, as well as freezing.
Important! With all its excellent taste, Obabki, as a rule, do not have a very pronounced mushroom fragrance (in many recipes of mushroom dishes it is even recommended to prepare boomes in a mixture with other mushrooms). For this reason, the mushroom powder from the stabberovank makes no sense.
Marinated Obabok, rolled into a sterilized jar, can be stored even at room temperature up to one and a half years. It is advisable to use self-closing covers with internal coating. Freezing allows you to save mushrooms up to a year if the temperature in the freezer is not lower than 15-18 degrees of frost. You can freeze both the washed and purified fresh whole mushrooms and chopped, pre-boiled 10-15 minutes. After defrosting, the product can be used to prepare fried, stewed mushroom dishes, soup cooking. Of course, re-frost is completely unacceptable. Drying is another way to keep the harvest for a long time. Properly dried mushroom can maintain all its useful properties, nutritious and taste for one to two years when stored in a well-ventilated room with constant humidity and away from strong extraneous odors. For this, a small storage room is ideal, in which dried mushrooms are laid or hang, pre-placing in paper bags or tissue bags. Dried mushrooms, as a rule, are used to prepare soups after soaking.
4
once already
helped
What mushrooms can be collected in a birch grove? Of course, stabberry. The name speaks for itself. They love to grow under these native trees for us. It is worth noting that the name of the national team, it means not one species of mushrooms. All of them belong to the only race - Obakkaya. Mushrooms included in this group have one main difference that they are united. This is a color hat with brown shades.
Description
In total, there are almost 40 varieties of this mushroom. But not all of them grow with us. The most common in our country can be considered such types of stabber: ordinary, harsh, pink, gray, multicolored. Each of these mushrooms feels greatly next to the birch trees with which they form Mikariz. But there are boletus and under other trees - aspen, a poplar. Most often, such mushrooms grow on places that are well warmed by the sun, but the soil does not dry much.
Consider in more detail the main varieties of stabberovakov:
Ordinary
His hat has a brown color with a reddish tint. The surface of her slightly mucous, with dry weather begins to flick out. In an adult mushroom, a hat resembles a pillow, in the young - a convex half factor. The diameter can reach 15 cm. The leg sometimes grows up to 17 cm high, it reaches 4 cm. It expands a little to the bottom, and the color can be white and cream and becomes grayish, hidden over time. On a slice, the white pulp of the boletus can acquire a pinkish shade.
Grey
This mushroom has another name - Grabovik. It has similar characteristics, but his hat is darker, has a shade of a boring-olive, grayish. Its surface has tubercles, wrinkles, it is inclined to crack when it becomes dry. The leg, compared with the ordinary stabber, is lower. On its light surface there are brownish scales. When cut, the pulp becomes purple, and with time and black.
Harsh
He loves to grow on sands, loams, especially if there are popols, aspen. The hat has a omission hanging over the tubes. When the mushroom is young, it is practically not separated from the leg. Brown hats surface. The pulp is also dark, the older than the mushroom, the same she is. The leg has scales, its shape - male-shaped. On the cut, the pulp becomes pinkish, and at the bottom of the legs - lilac.
When collecting
Podberezoviki is sometimes also called "spikelists" or "hay-centers". And all because these mushrooms appear at that time, when they begin to mow the hay, and there will be rye on the fields. At this time, raspberry and rowan begin to bloom, the caulin is covered with white. This is June. It is possible to collect boomes for all summer and in the autumn time.
Where it grows
The very first mushrooms should be sought in the open area. The edges, the clearing, which are good at the sun, are heated - here are the places to search for subbrazovkov. As for trees, then everything is clear by the name of the mushroom. They can grow in dense forests, often mixed. Also, small groves were also chosen, you can find them under single trees.
This mushroom feels great in different climatic conditions. They are collected even in Tundra, of course, near the birch. Even if they are small, low, which is characteristic of the Arctic forests. The main condition is the root birch system. After all, it is she provides mushrooms food.
False Podberezovik - Description
Like most edible mushrooms, the stabber has its twins, which are not recommended or strictly prohibited. The twin of this mushroom is a false stabber. It is called a ball mushroom. Immediately it is worth saying that it is quite difficult to distinguish it from the real delicious mushroom. But probably.
A bile mushroom has a hat has similar shades, the leg is also covered with scales. The first difference that helps find out that the bile mushroom has got to you - the taste of cooked mining. The fact is that the false staberer is extremely bitter, and what he says his second name. If even a small slice falls into a saucepan or in a frying pan, the entire portion will be spoiled.
External signs can also suggest that you found a false boletus. First, the real mushroom has a drawing on the leg resembles a birch. False flakes are in one way. Secondly, the bile mushroom has a streak on its leg, which resembles human blood vessels.
Hat also has differences. Real boolete has more inconspicuous shades. And false possesses a hat with brick, greenish color or bright brown. If you will notice greenish shades on the stabber, then you should not take it, most likely, this is a poisonous mushroom. It is necessary to consider it and below. Under the edible boletus hat has a light, whiteish color. The false mushroom has a pinkish shade. In addition, it is characterized by a velvety surface of a hat and a pink flesh on a break.
It is very important to be able to distinguish a real mushroom from a false twin, your health depends on it.
Structure
Podberezovik contains a lot of useful components. First, it has a balanced protein containing leucine, tyrosine, glutamine, arginine. As for vitamins, they also have in this mushroom. Namely vitamins RR, B, D, E. You can allocate such components of the boletus:
- Phosphoric acid;
- Carotene;
- Iron;
- Calcium;
- Sodium;
- Potassium.
Beneficial features
One of the positive properties of this mushroom is the opportunity to remove toxins. This is due to the dietary fibers contained in the stabber. They perfectly absorb all negative, and then derived naturally. Podbrazoviki can be used as auxiliary agent in the treatment:
- Diseases of the nervous system;
- Disorders of blood sugar;
- Kidney pathologies;
- Skin problems;
- Diseases of mucous membranes.
It is worth noting that the mushroom is useful for the musculoskeletal system. The phosphoric acid contained in it is actively involved in the process of building enzymes. So this product, as we see, is quite valuable in many cases.
How to cook
First of all, you need to know that the boletins can be prepared without cooking. Nevertheless, purchased mushrooms and those that are going in places near the roads, still need to be boiled. How much time to cook, the question is also controversial. Some only bring to a boil, others are boiled 20-30 minutes. Specialists recommend serving an average of up to 40 minutes. This, of course, will relieve mushrooms from many taste and useful trace elements. But this will protect you.
First of all, you need to clean every mushroom. A dark place at the root during this process is cut off, the caps are cut to check if there are insects there, worms.
If the fungi is still young, then they can be frying immediately, do not cook before it. In this case, they will be solid. This method of preparation is perfectly suitable, for example, for the preparation of fried stabber with potatoes. Mushrooms remain crispy, and potatoes becomes soft. If the mushrooms are pre-failed, they will be softer.
If you do not want to cook them, then you can hold boomes to 20 minutes in salted water. This will help to decapitate your prey. Cheap time - no more than 15 minutes.
Delicious dish - fried booties with sour cream. Mushrooms need to be cleaned, wash, finely cut. For 20 minutes they are roasted in a pan with heated sunflower oil. As a result, a golden crust should be formed. Then the bow is added chopped by rings, everything is prepared together for another 5 minutes. From the spices you only need to add salt and pepper. At the end of the frying in the frying pan, sour cream is added, slightly whipped with flour. All this is stealing 10 minutes, it is necessary to mix all the way. That's all - delicious booties are ready!
To cook the soup from mushrooms, you need to take 5-6 large stabber, about a 4-liter pan. Mushrooms need to be cleaned, rinse, finely cut. To know what pieces you will get in a soup, share them about 2. That is, if you like approximately centimeter slices in a soup, then cut the 2-centimeter. They respect twice.
Next, on average fire, the mushrooms are boiled in salted water. After boiling, we remove the foam after boiling, reducing the fire and cook mushrooms about 20 minutes. While this process lasts, you can prepare vegetables. Middle carrot clean, rinse, three on the grater. 3 large potatoes also wash and clean, cut by straw. Much bulb clean, rinse and cut into small pieces.
When the mushrooms copied enough time, you need to check the broth on the salt. If necessary, add it, and then you can add vegetables. Initially, we throw onions in the pan, after 5 minutes it's time to add carrots through the same amount - potatoes. Foam that is formed on the surface of the broth, you constantly need to shoot. At the end, you can add to the taste of black pepper.
Support such a soup is needed with sour cream and fresh crushed dill. Before that, 1 clove of garlic is sheds into each plate or finely. Bon Appetit!
Marinovka is one of the favorite methods of the harvesting of mushrooms for the winter, including boomes. To make them tastier, you can use this recipe.
First, the mushrooms are cleaned, wash. Young can be left integer or cut on 2-3 pieces. Old mushrooms are cut into smaller pieces. It is important to take into account that they strongly respect. When cooking, it is necessary to constantly remove the foam, it is especially formed during boiling.
You can cook until the mushrooms are devouted on the bottom of the pan. Then they are filled with, washed and poured with fresh water. Now you need to slaughter for another 10 minutes. Then you can add spices. 125 ml of vinegar poured into the decoction, 40 g of sugar and as much salt are poured. All this is 1 liter of water. With these spices, mushrooms are filled with another 25 minutes. Then you can add the remaining ingredients - fragrant pepper (10 pcs.), Laurel leaf (2 pcs.), Carnation (3 pcs.).
Finished mushrooms are unfolded into banks, poured marinade in which they were cooked. Stabber rolls roll with tin lids, after which they are covered with a blanket or jacket, until they get completely cool. Only then need to be removed into the cool premises - the cellar, for example.
The key to good freezing of mushrooms is the correct preparation. Podberevikovka need to go through well by throwing damage to rot or worms. Then the fungi is cleaned from garbage. Now you can rinse them. For this use warm water. Wash at least 3 times. Then it is very important to dry the mushrooms well. To do this, they need a thin layer to decompose on the absorbent surface - a paper napkin or cotton fabric.
Now you can proceed to freezing. So, you can freeze mushrooms in raw form. You need to choose the youngest, fleshy stabber. It is best to decompose them on a flat surface and so send to the freezer. Now you have to wait some time until every mushroom becomes solid as ice. Only after that you can pour them into a package or container of plastic. If you freeze everything together, folding into the package, then the fungi will stick around, turn into a solid lump. And with a separate freezing, you can sneak mushrooms, how much you need, and the rest will send back to the freezer. Do not forget, it is impossible to freeze mushrooms!
You can freeze and boiled mushrooms. For this, the pissed and cut boomes are boosted to 40 minutes, in several waters, washing the mushrooms in the intervals. Then drain the water with the help of a colander, dried in it. Now mushrooms can be laid in containers or packages. But observe the portions, again, so that it does not have to re-freeze extra stabber.
Some hostesses freeze and fried mushrooms. For this, stabber simply needs to be done on sunflower oil to such an extent as you like.
Quiet hunting. Mushrooms with an action chamber. White, booms, boomes: video
Podberezoviki - Delicious mushrooms, and even useful. Enjoy them, but be careful that false stabitors do not deceive you!
The collection of mushrooms is an incredibly exciting event, especially if you do the whole family or with friends. However, despite the simplicity, difficulties often arise. Most often they are associated with the definition of mushrooms. After all, it is no secret to anyone that there are false copies of delicious mushrooms, which, when used, are dangerous to health, and often for human life. One of the most favorite forest gifts from any mushroom is a bocery. Unfortunately, this species has a dangerous fellow - false stabber. How to determine the real mushroom or not?
In order to recognize a false stabber, should first decide which mushrooms should be considered real, not dangerous to health? There are a great many of these, they grow mainly under the birchs (because of which they received their name), and their reproduction occurs mycelium.
Allocate the following types of fungi:
- The ordinary has a brown haired, 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 on a brilliant painter. Hat form rounded, hemispherical. Pores located below, gently cream or bright white shade. With age, they become more green.
- Hrually chooses for growing exclusively loam or sandy soil. This is usually a terrain with an abundance of Osin or poplars. The hat is more brown, significantly hangs over the tubes.
- Gray, or, as they are called in the people, Grabovik (Vyazezaya Podberezovik), extremely similar to ordinary, but has some differences. For example, a hat is most often small, wrinkled and rich brown. The leg can be both straight and curved.
- Poster stands out among other types of brown-yellowish cap. On the cut, the flesh of this mushroom begins to repose. They are very easy to confuse with false stabber.
- Black is distinguished by brownish, and in some cases, even the blackname color of the Hats. The leg covers small black scales. This mushroom loves to grow in wetlands.
All boomes have excellent taste, ideal for drying, singing, pickling. The value of these fungi in high protein content (more than 30%), vitamins and amino acids. By nutrition, they are inferior only with a white mushroom.
Determine false mushroom
Not every mushroom found under the birch is edible. Often even there is an active breeding of false stabber.
Poisonous makes fungus, such a very similar to the real boletus, a frequent guest in mixed forests, grows mainly on sandstones. In the people, it is called bile due to the special taste properties. Recognize false boletus for inexperienced people often becomes a difficult task, since at first glance they are almost indistinguishable.
The bile mushroom has the same grayed leg, even the shape and color of the hats look like a true boletus. But when this false twin falls in a dish, especially after cooking, inherent in the bitterness becomes unbearable at all. In some people, serious disorders of digestion can begin in food.
The easiest way to determine the edibleness of mushrooms is the following: it is just necessary to cut it off from the mushrooms of the boletus and touch the tongue with the tip of the tongue. If bitterness is felt, it means that the poisonous fellow fell in his hands. However, despite the fact that poisoning with this method of verification can be avoided, doctors are not recommended to be carried away by a similar diagnostic method. Therefore, it is better to determine in appearance.
Reliable signs of a poisonous mushroom
To begin with, you should carefully examine the collected gifts of the forest. It is noteworthy that the false stabber in extremely rare cases will be insects or worms (due to its specific taste). But the animal copies are most often true. Also, poisonous mushrooms are often growing in completely atypical places for the boletus: in the ditches, in groves, near rotten stumps. Unfortunately, inexperienced mushrooms throw out many true boletins because of their worms, mistakenly consider them false.
Usually, the bile mushroom has a beautiful velvety hat. The real stabber, it will be perfectly smooth and brilliant. But it is necessary to take into account the fact that the place where the mycelium of the brezer grows can modify the structure of the Hat. And even with a false mushroom, she is often practically different from the true stabber. However, only a fear-fellow wet hat will lose the form after touching.
Lower-bo excavation is more often a massive mushroom, which has no residences in the form of the tubes. With age, the leg becomes a straw-like, and the hat acquires a wicked form.
A distinctive feature of a bile mushroom are bloody bodies on the leg. There is a typical birch drawing on its surface.
The liar-fellow hat is most often a poisonous color: from brown to greenish-red. If the color is altogether green, then the mushroom cannot be eaten. When examining the lower part, you should also pay attention to the color. At a gall subspecies, he is light pinkish, and the real boating milk-white. At a crawl of a hat, a true mushroom does not change his shade, but if it pose, the greater probability that you picked up the false-boletus.
Help with mushroom poisoning
There are such situations when even experienced mushrooms are missing from the type of false stabber. In this case, false mushrooms (not only booties, but also white mushrooms) turn out to be cooked and often used in the food in a large family. Of course, cases of poisoning are incredibly rare, because due to the strong bitterness, the person does not eat a large amount of dangerous product. But, nevertheless, there is an opinion that the toxins that have fun can seriously damage the work of the internal organs or at least cause digestive disorders. That is why caution should be taken when collecting mushrooms.
If, after eating mushrooms, nausea, dizziness, heartburn or diarrhea occurred, a good solution will be the reception of the simplest activated carbon (approximately 5 to 6 tablets). You can also use any absorbents available in a home first aid kit.
If the symptomtics increases, the temperature and incessant vomiting appeared, severe abdominal pain, then do not risk, it is necessary to immediately cause an ambulance. False staberer may be dangerous for health, causing poisoning. Therefore, when serious symptoms appear, you should not postpone a visit to the doctor.
Conclusion
Going to the forest, you must not forget: any mushroom has its poisonous fellow. In most cases, it will not be much difficult to distinguish a false boletus from edible. However, if any doubts arise about the quality of the fungi, it is better to leave it in the forest, thereby configuring yourself from poisoning.
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