Rainy season early autumn it beckons avid mushroom pickers go to the forest to collect the harvest. This simple task is not as easy as it might seem at first glance. After all, many representatives of inedible mushroom kingdom They strive to disguise themselves as an edible product. Thus, the false boletus successfully passes itself off as its edible counterpart. Therefore, it is very important to be able to distinguish them from each other.
For clear example take a look at the photo of the false representative of the boletus mushroom, and also carefully study the external outlines of the inedible forest mushroom.
Among many mushroom representatives, boletus is highly valued for its health benefits, as well as taste qualities. It got its name due to the fact that it is mainly found in forests under the birch tree. This product is rich in proteins, vitamins and various amino acids. Perfectly suitable for different ways preparations. In its own way nutritional value is in second place after porcini mushroom. However, even an experienced mushroom picker can sometimes be deceived by the appearance of an inedible fellow.
Although false boletus is similar in appearance to a good mushroom suitable for food, its taste is completely different. This product will immediately be felt in the dish, as it has a very unpleasant bitter aftertaste. It’s not for nothing that it is also called gall mushroom or mustard. This bitter taste is significantly enhanced by heat treatment, which makes it impossible not to notice it and to eat a lot. This, of course, will not lead to fatal outcome, but it may well cause intestinal upset.
Therefore, before collecting everything in a basket, you need to find out in detail what false boletus looks like and how it differs from edible species.
Types of boletus
Among these representatives of the fungal kingdom, several species are distinguished:
- Ordinary.
- Harsh.
- Elm.
- False.
- Pinkish.
- Black.
- White (swamp).
The common boletus has a mucous brown cap that glistens slightly in the sun. The shape of the young mycelium is round and convex, while the more mature mycelium acquires gentle edges. The pores are located below and have a light milky or slightly greenish tint.
Rough appearance - can often be found on loose sandy soils, under aspens, poplars and birches. The mycelium is darker shades of brown and is significantly inclined towards the stem.
Elm boletus - this species is also known as gray. It has a slightly wrinkled surface and a brownish-brown tint to the top of the cap. The stem of the mushroom may be slightly curved or straight, just like the normal species.
The false boletus species is an inedible representative. Externally, it is a gray straight leg with a rounded mycelium of white-grayish color.
Pinkish appearance - differs from other representatives in the color palette. The mycelium has a brownish-yellow color, and the leg in cross-section acquires shades of pink.
Black boletus - this species is externally represented by the brown-black color of the mycelium and scaly stem. As a rule, it grows in wet, wet places.
Swampy appearance - has a creamy White color caps and lower pores. The shape of the mycelium is flatter and spread out. The flesh and pores of this species are light in color and have no noticeable color or odor.
Similarity of common boletus with other mushrooms
Externally common boletus similar to some edible representatives of the mushroom kingdom. For example, the boletus is completely identical in appearance, the only way To distinguish them from boletus is to cut them. If it is an edible aspen fellow, the flesh will acquire a bluish tint, which does not happen in the case of the ordinary type of boletus. In addition, the common one resembles species like pinking or white (swamp) boletus in appearance and taste. All of them are edible and healthy except for one - the gall type.
Therefore, it is much more useful to know how to distinguish false appearance boletus Outwardly, it is very similar to edible, the same external color legs of a grayish tint, brownish-gray color of the mycelium, shiny and velvety surface of the mycelium. But an experienced mushroom picker knows the secrets and signs that indicate a false representative.
Where and how to collect boletus mushrooms
Such edible mushrooms form mycosis with the roots of the birch tree, as if merging, they grow together. Therefore, the habitat of these edible mushrooms you need to look in birch groves or deciduous forests interspersed with aspen or birch trees. Myceliums can hide under a thin layer of soil or foliage, so it is best to go mushroom hunting in wet weather just after a light rain.
False boletuses, unlike “real” ones, are most often found in swampy and dark places next to rotting stumps and forest streams. The useful boletus is characterized by growing on lighter, drier edges and clearings.
At what time the mushroom appears depends on its species. So, common appearance appears in early June and grows until the end of October. Pinkish occurs mainly in late August and early September. A white look mostly grows only in early autumn.
There is nothing complicated about how to pick mushrooms. Armed with gloves and a small sharp knife it is necessary to carefully examine potential places for boletus growth. For convenience, carefully pushing apart the layers of foliage or grass using a wooden stick. And as soon as the desired candidate is found, it is enough to carefully cut off the base of the leg with a knife.
The main differences between false boletus and gall mushroom
In order to distinguish an edible mushroom from a dangerous inedible one, you need to take a closer look. There are a number of signs and methods that can reveal a false representative.
The most common and easiest way to check false boletus is to lick the cut of the mushroom with the tip of your tongue. If there is a bitter taste, then it is definitely gall mushroom. But you shouldn’t get carried away with this recognition method, since such frequent taste tests can lead to stomach pain and diarrhea.
It is best to learn to distinguish dangerous mushrooms By appearance. If you look closely, then false mushroom boletus has a number of differences. There will be no signs of insects on something so inedible. This is because even they will not consume such a product because of the bitterness.
Another sign of a false mushroom is its growth in putrid and swampy areas. Good mushroom will never grow in such a place, but for poisonous representatives such soil is the most favorable.
By the mycelium you can distinguish an edible mushroom from a false one, and the color and pores of the mycelium will help with this. Poisonous representatives always have dirty brown, orange-green tones in the mycelium shade. And, in addition to this, the presence of tubular pores and pulp, which is colored pinkish, indicates that you are holding an inedible representative of the boletus in your hands.
As for the characteristics of the stem, the color is identical, but the shape of the bittersweet, like many others poisonous species, expanded downwards.
False mushrooms differ in the texture of their cap. At first glance it may seem that the mycelium is shiny and elastic, but when pressed it does not level out and when wet the shine disappears. This is only possible with a “fake” boletus.
You can watch a video description of the false boletus mushroom below.
Poisoning and first aid
False boletus by its nature is not dangerous to human life when consumed. But it can be quite harmful to your health. When entering the human body in large quantities, this is extremely rare and can cause:
- Nausea.
- Vomiting.
- Dizziness.
- Pain in the stomach and intestines.
- Dysbacteriosis and diarrhea.
This mushroom is not poisonous, but causes severe intoxication of the body. With prolonged and regular consumption, it affects liver cells, causing cirrhosis.
“False” mushrooms may look like edible ones, but it’s hard to confuse their taste, which is why they can cause extreme poisoning. difficult task. After all, bitterness interrupts the taste of the entire dish. The only possible option to deceive the taste buds is to eat heavily pickled mushrooms, the spices of which will overwhelm the taste of the gall mushroom.
If symptoms of poisoning with a dangerous mushroom doppelganger occur, then first of all it is necessary to rinse the stomach. To do this, drink 2-3 glasses of slightly salted water and induce gagging by pressing on the base of the tongue. After all the contents of the stomach are empty, drink an absorbent drug (activated carbon, Atoxil or Smecta).
Let's talk about secrets
To prevent false boletus from getting into the mushroom basket when harvesting, first of all pay attention to the stem. Business card“Fakes” in the form of thin capillaries will always make it clear that this mushroom is unsuitable for consumption. In edible representatives, the leg is covered with a pattern like on birch bark, or with gray scales, if it is gray look. And even if the color and place of growth are quite characteristic of good mushrooms, the pattern of the stem will not let you deceive.
Learning to recognize a false mushroom is not difficult; the main thing is practice and attention when inspecting the harvested crop. And even if there are doubts about the authenticity of an edible mushroom, it is better to put it out so as not to spoil the delicious mushroom dish. As for the “false” boletus mushrooms, false aspen mushrooms and generally all similar mushrooms, they are always given away by some characteristic feature. You just need to know where to look and what edible representatives there should be. If you doubt your knowledge and skills, it is better to consult with people experienced in this matter and adopt their experience.
Kira Stoletova
If you put it in time quiet hunt inedible or poisonous mushroom, you can endanger your health and spoil harvested. One of these species is the false boletus.
Description of the real boletus
Boletus mushrooms belong to the second group of nutritional value of edible mushrooms and belong to the genus Leccinum or Obabok of the Boletaceae family. There are about 40 varieties of such mushrooms in the world. The most common of them are: ordinary, gray or hornbeam, blackening or checkerboard, black, marsh, multi-colored, harsh and pinkish. Their main difference is the place of growth and the color of the caps.
This resident of birch groves has a hemispherical cap, which becomes cushion-shaped with age. Its diameter ranges from 15-18 cm. The surface of the cap is rainy weather covered with mucus, when dry it has a smooth and velvety surface. Its pulp is white in color and has a dense consistency; it darkens when cut. As it ages, it becomes loose and watery.
Its leg is long - up to 15 cm, cylindrical in shape, in diameter - up to 3 cm. Its surface along its entire length is covered with grayish scales, externally reminiscent of a birch trunk. In the old fruiting body it is hard and fibrous, in the young it is fleshy and dense. The color of the spore powder is olive-brown.
The organism grows in deciduous forests, preferring light and spacious birch forests, the edges of clearings, paths and slopes of ravines. Mostly found singly or in small groups. The fruiting period is from the beginning of June to the end of October. The fruiting body grows 4 cm per day and ripens in 6 days. Then it quickly ages and is attacked by pests.
This mushroom is considered tasty and healthy. It is easy to prepare and does not require special processing. Its only drawback is that it darkens almost to black during any processing, although this does not affect its taste in any way. It is added to soups, side dishes, and used for filling pies. It is good when salted and pickled.
Differences between inedible mushrooms
The false boletus or gall mushroom is similar to the edible specimen. It is often confused with obabok or porcini mushroom, without knowing their main differences. False boletus is considered inedible, and when consumed in large quantities it causes food poisoning.
The main differences that make it possible to identify an inedible gall fungus include the following signs:
- The cap of the gall mushroom has a velvety surface; in a real boletus it will be smooth and shiny. The bright poisonous root or fiery red color makes it noticeable in the forest.
- The size of the inedible mushroom is more massive, the stem has a tuberous shape and a thickening at the bottom, like a fly agaric.
- The leg of the real organism is similar in appearance to the trunk of a birch tree; in the gall tree it has red-brown bloody veins.
- The bottom of the cap of the false organism has a soft pink tint. at a young age, as it ages, it acquires a dirty color. Real s reverse side The caps are white with a cream tint.
- If damaged real boletus does not change color, whereas its counterpart darkens, especially at the base of the stalk.
- AND main feature– has a specific taste, it is bitter, causes a burning sensation, therefore it is rarely affected by worms and insects, and in medicine, choleretic drugs are prepared on its basis.
False boletus is considered relatively safe, unlike the poisonous toadstool or fly agaric. Before putting a mushroom that raises doubts about its edibility into the basket, you should break off a small part of it and lick it to make sure there is no bitterness.
Just a few pieces of gall mushroom in a dish can spoil its taste with its bitterness and cause digestive upset.
Symptoms of poisoning and first aid
False boletus cannot be eaten because of its bitterness and, therefore, one cannot be poisoned by it. However, some people, especially children and those with medical conditions gastrointestinal tract, liver and gall bladder, a small dose is enough to intoxicate the body. Therefore, after eating dishes with mushrooms, you cannot ignore the deterioration in your health. Signs of poisoning are: nausea, dizziness, pain in the stomach and upset stool. In this case, drugs that absorb toxins in the intestines will help: activated carbon, enterosgel, phosphalugel and others.
If, after taking sorbents, the symptoms do not disappear, but intensify (there is an increase in body temperature, fainting and signs of dehydration), you must contact a medical institution as soon as possible medical care to prevent poisoning from more poisonous species.
False and real boletus
False boletus or boletus. Gall mushroom.
Gall mushroom (gorchak). False White mushroom
Conclusion
False boletus - an unpleasant double edible type, capable of causing severe poisoning. Knowing the description will not allow you to spoil the harvest.
Before you start a quiet mushroom hunt, you need to carefully familiarize yourself with the appearance of the correct, edible mushroom. False poisonous subspecies can elegantly masquerade as their real counterparts, and often such a substitution is not noticeable. False boletus has excellent camouflage properties, which provokes the development of very difficult poisoning. And for a timely response to intoxication, it is important to be able to recognize the symptoms that indicate a problem has arisen, and also, without panic, carry out all the necessary first aid methods for the victim.
Characteristic differences between poisonous and edible representatives
The real boletus has an inconspicuous appearance. The light cap is covered with mucus, and the adult mushroom gains tone and becomes ocher in color. Also characteristic is a strong increase in the thickness of the leg near the ground, and the entire color is similar to birch. The spores of this fungus are colored pink or the same, but with an admixture of brown. Additional measure The definition of an edible product is the cut. After a little time, it should not change color. If, however, a change in shade occurs, then such a mushroom cannot be eaten.
The false brother of the boletus, or as it is also called, the gall or bitterweed, always has a more spectacular appearance. The cap is not whitish, but brown and does not have a mucous coating, and the size can reach 12 cm in diameter. The stem of the false boletus is drop-shaped and has a characteristic mesh-like pattern near the cap. Most often, such subspecies are found on forest edges and loams.
The main differences between these mushrooms are:
- Very bitter taste of pseudo mushroom. Even worms do not touch him;
- Absence of mucous film in false boletus;
- The bittersweet cut will have a pinkish tint;
- The leg of the false subspecies is mottled with superficial veins.
Carefully study each mushroom, and the slightest suspicion of a false mushroom should be a reason for its disposal. Only a responsible approach to this issue can protect you and your family from tragic consequences.
What is the hidden danger of poisoning?
Poisoning false boletus does not cause severe intoxication of the body and nothing will happen from a couple of three mushrooms. But systematic inclusion in the diet leads to inevitable health difficulties. The toxin is the resins contained in fungal tissues. They strongly irritate the gastrointestinal mucosa.
Long-term inclusion of a false subspecies in the diet will sooner or later lead to defeat internal organs. The liver suffers the most and severe forms of poisoning can cause the development of cirrhosis. Weakening immune system and personal intolerance leads to the following consequences:
- Malfunctions of the gallbladder and excretory tract;
- Toxic liver damage;
- Attacks of dizziness;
- General weakness and drowsiness.
However, you are unlikely to be able to eat a large number of bitterweed This is due to the unpleasant taste that spices cannot drown out. And even one mushroom will make all cooked mushrooms equally bitter.
Characteristic symptoms of poisoning
People often ask about the risk of poisoning from this type of mushroom. This possibility exists, but is much less common than intoxication with other mushrooms. Poisoning can occur after eating pickled mushrooms, since acidic environment neutralizes bitter taste. Intoxication will be manifested by the following symptoms:
- Vomiting begins;
- Cravings in the stomach;
- Failure of the normal functioning of the digestive system.
The first signs of illness will become noticeable 2-3 hours after tasting the boletus mushrooms. If severe vomiting is not stopped in time, dehydration may occur. Only competent assistance to the victim will relieve him of intoxication quickly and without complications.
Help with poisoning
So can you still be poisoned by such mushrooms? No one can answer the question accurately. But, with any changes in well-being, it is necessary to provide assistance to the patient. As they say, God protects those who are careful. Gastric lavage will relieve the victim of the remains of boletus mushrooms inside the body. To carry out this activity, it is necessary to give the patient 2 liters of ordinary water to drink, and then induce gagging by pressing on the root of the tongue. The steps must be repeated until the stomach is completely cleansed.
After such events, be sure to drink a suitable sorbent that will help remove toxins. naturally. Cover the victim with a blanket if weakness and chills appear.
It is extremely rare that breathing may become difficult when poisoned by false subspecies of boletus, and the normal functioning of the central nervous system is also disrupted. Such rare signs are provoked by the rapid spread harmful substances throughout the body via the vascular system. With such manifestations, qualified medical assistance is needed.
Rehabilitation period after poisoning
Toxic hepatitis in case of poisoning should be treated only with drugs prescribed by the attending physician. A complete examination will give a comprehensive understanding of the course of the disease and it is possible to select adequate therapy to restore the normal functioning of the organ.
As a rule, there are no special measures during the rehabilitation period, except for drinking plenty of fluids. This will help restore the water balance in the body, which has been disrupted by frequent vomiting.
In the first week of rehabilitation, it is better to go on a diet. This will help normalize the functioning of the gastrointestinal tract. Eliminate heavy foods from your diet, and eat more chicken or fish, only lean ones. More vegetables Eat with any kind of fresh fruit. Include water-based porridge in your diet, which will help remove remaining toxins from the body.
The false subspecies of boletus belongs to the conditionally poisonous mushrooms. This is due to extremely rare cases of poisoning with them. However, any intoxication can lead to tragedy, and this cannot be allowed. Only timely, competent assistance will not only preserve health, but also eliminate the occurrence of complications in the future. Take care of yourself and be healthy.
You can also see what the boletus mushroom looks like: photos and descriptions will allow you to create a complete impression of it.
Exist different kinds boletus mushrooms, they can differ mainly in color and places of growth. There are no taste or organoleptic differences. This article will help you understand where boletus mushrooms grow - instructions are given for each species.
In the meantime, we invite you to see what the boletus mushroom looks like in the photo, illustrating the richness of the mushroom species:
Boletus mushroom in the photo
Boletus mushroom in the photo
White boletus mushroom and its photo
The white boletus mushroom is edible, its cap is up to 3-8 cm, at first hemispherical, then cushion-shaped, later convex. Fleshy, smooth, white or slightly creamy, sometimes with a bluish tint. The surface of the cap is matte, moist in the rain, but not slimy. The skin does not come off. The tubular layer is initially white, then soft light grey. The leg is 6-12 cm long, 1-3 cm thick, at first dense, later hard or even woody, white or light gray, covered with many whitish-brownish scales. The pleasant-tasting pulp is white or slightly greenish; when cut, it does not change color and turns slightly gray.
Look at this boletus mushroom in the photo and continue to study the description:
White boletus mushroom 
White boletus mushroom
Grows in marshy areas, in mosses. Forms mycorrhiza with birch.
It is similar to the inedible gall mushroom (Tyophillusfelleus), but it is bitter, harder with white, pinkish flesh.
White boletus, or bog boletus, is one of the best edible mushrooms; it is superior to the porcini mushroom in terms of digestible protein content. It worms faster than other mushrooms.
Elm boletus mushroom in the photo
The mushroom is edible. Description of the boletus mushroom: cap up to 4-10 cm, initially hemispherical, then cushion-shaped, later convex, with a wrinkled-tubercular matte surface. Fleshy, smooth, grey-brown, brown or dark brown. The skin does not come off. The tubular layer is white or yellow-gray. The leg is club-shaped, 5-10 cm long, 3-5 cm thick, dense at first, later hard white or light gray, covered with many gray scales. The pulp is white, turning red or black-gray when cut. Spore powder is light ocher.
The proposed description of the boletus mushroom with a photo allows for complete identification this type from similar ones:
Grows in deciduous and mixed forests under elm, hornbeam, oak, hazel and poplar groves.
Found solitarily from July to October.
Elm boletus is tougher and less tasty than common boletus. Worms less than other boletuses.
We suggest not to stop there. The following describes what boletus mushrooms still exist and how they can be distinguished.
Common boletus (Leccinum scabrum)
Common boletus (Leccinum scabrum) in the photo
The mushroom is edible. The cap is up to 5-15 cm, at first hemispherical, then cushion-shaped, later convex. Fleshy smooth, gray-brown or brown. The surface of the cap is matte, moist in the rain, but not slimy. The skin does not come off. The tubular layer is first white, then soft grey-ocher. The leg is 6-15 cm long, 2-4 cm thick, at first dense, later hard or even woody, white or light gray, covered with many black, gray or brownish scales. The pleasant-tasting pulp is white, does not change color when cut, and turns slightly gray.
Found from July to October. Dark and dense are appreciated autumn boletus, little wormy due to cold weather.
The common boletus is one of the best edible mushrooms; it surpasses the porcini mushroom in terms of digestible protein content. It worms faster than other mushrooms.
Variegated boletus (Leccinum variicolor)
Multi-colored boletus in the photo
The mushroom is edible. The cap is up to 5-15 cm, at the beginning - hemispherical, then cushion-shaped, later convex. Fleshy, smooth, gray-brown or brown-black, sometimes with light spots. The surface of the cap is matte, moist in the rain, but not slimy. The skin does not come off. The tubular layer is first white, then soft grey-ocher. The leg is 6-15 cm long, 2-4 cm thick, at first dense, later hard or even woody, white or light gray, covered with many brown, brownish scales. The pleasant-tasting pulp is white, does not change color when cut, and turns slightly gray.
Grows in self-sowing groves in fields. Forms mycorrhiza with birch.
Found from July to October.
It is similar to the inedible gall mushroom (Tyophillus felleus), but it is bitter, harder, with white, pinkish flesh.
The multicolored boletus is one of the best edible mushrooms; it surpasses the porcini mushroom in terms of digestible protein content. It worms faster than other mushrooms.
Brown boletus (Leccinum duriusculum)
The mushroom is edible. The cap is up to 6-18 cm, at first hemispherical, then cushion-shaped, later convex. Fleshy, firm, smooth, light brown or brown. The surface of the cap is matte, the scales are glued in the form of darker polygons with light intervals. The skin does not come off. The tubular layer is initially white, then creamy yellowish. The stem is 6-15 cm long, 2-4 cm thick, at first dense, later hard or even woody, white or light gray, covered with white scales in young mushrooms and brownish scales in old ones. The pulp is white, when cut it becomes honey-red, later gray-black.
It grows singly or in groups in deciduous forests, in poplar groves under white poplar and under aspen.
Found from July to October.
Inedible and poisonous doubles does not have.
The hard boletus is less wormy than the common boletus, but also less tasty.
Black boletus (Leccinum scabrum f. Melanium)
The mushroom is edible. The cap is up to 5-9 cm, at first hemispherical, then cushion-shaped, later convex. Fleshy, smooth, black, black-brown, gray when young, especially if growing without light. The surface of the cap is matte, moist in the rain, but not slimy. The skin does not come off. The tubular layer is first white, then soft grey-ocher. The leg is 6-15 cm long, 2-4 cm thick, at first dense, later hard or even woody, white or light gray, covered with many black, gray or brownish scales. The pleasant-tasting pulp is white, does not change color when cut, and turns slightly gray.
Grows in damp birch and mixed forests. Forms mycorrhiza with birch.
Found from July to October.
It is similar to the inedible gall mushroom (Tyophillus felleus), but it is bitter, harder, with white, pinkish flesh.
Black boletus is one of the best edible mushrooms; it surpasses the porcini mushroom in terms of digestible protein content. It worms faster than other mushrooms.
Sponge mushrooms are considered the most delicious; they are the ones who most often end up main goal quiet hunt. Among the especially valuable representatives of the third kingdom, the common boletus mushroom stands out. In terms of its nutritional qualities, it is equal to white and has a pleasant “mushroom” taste and aroma. Every mushroom picker should know exactly what boletus looks like, so as not to confuse it with its inedible double.
Let's take a closer look at the description of the common boletus, which belongs to the sponge mushrooms.
Common boletus (Leccinum scabrum) belongs to the class Agaricomycetes, family Boletaceae. Other common names: birch grass, blackhead, obabok, common obabok.
- The cap is always convex (initially hemispherical, then cushion-shaped), medium in size (from 6 to 15 cm in diameter), from gray-brown to brown, even in color. The skin is smooth, silky, slightly overhanging the edge of the cap.
- Hymenophore. The tubes are light, then turn gray and are easily separated from the cap.
- The stem is white to gray in color, club-shaped in young specimens, then cylindrical with a thickening at the base. Elongated (from 10 to 20 cm in height), not massive (diameter from 1 to 3 cm), with a clear pattern on the entire surface (gray, brown, sometimes black scales).
- The pulp is whitish and does not change color when cut; in the cap it is looser, in the stem it is dense and fibrous. Has a pleasant smell.
All representatives of the boletus group are edible.
Species diversity and description
Boletus is a collective name for a number of mushrooms of the genus Leccinum. Excellent growing conditions have led to the fact that boletus species have minor external differences. It is important to know what a particular boletus mushroom looks like in order to be able to distinguish it from other mushrooms.
Swamp (Leccinum holopus)
The marsh boletus, or white boletus, got its name from its place of growth. This mushroom is noticeably different from other boletus mushrooms. The cap is on average from 3 to 10 cm in diameter, but can reach 16 cm. The convex cushion-shaped shape is characteristic only of young mushrooms; with age it becomes flat. The surface is smooth, sometimes wrinkled. The cap is painted in a color uncharacteristic for this group: whitish-cream or grayish with a bluish or greenish tint.
The leg is thin (1-3 cm), elongated (from 5 to 15 cm), whitish or grayish in color, covered with scales of the same color. The scales turn brown only after the mushroom ages and dries out; It is better not to collect such specimens.
The tubular layer is first white, then dirty grayish in color. The pulp is watery, white with a slight greenish tint; the stalk is denser, at the base its color becomes bluish-greenish. Does not change color upon contact with air.
Harsh (Leccinum duriusculum)
The cap is rarely more than 15 cm. The shape is hemispherical, later - cushion-shaped, convex. Young mushrooms have a silky, even pubescent skin, which later becomes smooth; becomes slimy in rainy weather. Depending on the conditions, the color can vary from light gray-brown, sometimes with a purple tint, to brownish-red or ocher-brown.
The tubes are light, creamy, then yellowish or grayish. When pressed, olive-brown marks remain.
The leg is cylindrical, rarely pointed at the base; covered with brownish scales that form a mesh pattern. Unevenly colored: creamy above, brownish below. The flesh in the cap is dense, white, and turns red where it is cut. In the leg it is denser, somewhat harsh; yellowish-green at the base, lighter above. The smell is weak.
Gray (hornbeam) (Leccinum carpini)
This mushroom is most similar to the common boletus. The cap is hemispherical, eventually cushion-shaped, up to 8 cm in diameter, rarely up to 14 cm; in young specimens the edge is bent, straightening out with age. The surface is dry, velvety, slightly grainy; painted in brownish-gray tones. In rainy weather the color darkens to olive-brown.
The leg is cylindrical, quite thin (up to 4 cm), long (from 5 to 13 cm); in the lower part it has a club-shaped thickening. The color is uneven: brownish at first, grayish closer to the cap. Its entire surface is covered with whitish scales, which turn yellow over time, then acquire a dark brown tint.
The tubular layer is watery, freely separated from the pulp, whitish or sandy-gray in color; a notch is visible in the area of contact with the leg. The pulp is white: soft in the cap and fibrous in the stem; in old mushrooms it becomes harsh. In air it changes color first to pinkish-violet, then darkens almost to black.
Black (Leccinum scabrum)
The black boletus has a small (5-9 cm) dark brown or almost black cap. The skin cracks with age, partially exposing the flesh. The leg is proportionate, cylindrical, white, covered with small dark scales. The tubes are brownish-gray. The pulp is white, darkens at the break.
Pinkish (Leccinum roseofractum)
The pink boletus has a convex, cushion-shaped cap of medium size (up to 15 cm) with age. The skin is gray-brown, pinkish-brown, maybe darker, even dark brown; dry.
The leg is thin, long, cylindrical, with a thickening at the base in young specimens; sometimes curves, white with brownish scales, which become almost black with age. The tubular layer is light, becoming dirty gray with age. The pulp is dense. This boletus turns pink when cut.
Spreading
The boletus mushroom is widespread. It can be found in Europe, Asia, and America; This representative of the third kingdom successfully mastered even the climate of the tundra. Prefers light mixed or deciduous forests with the obligatory presence of birches. It forms mycorrhiza with birches, and selects young trees. Grows especially well in mixed coniferous forests with young birch trees.
Fruiting begins in July and lasts until late autumn. If the summer is not too dry, single specimens can be found as early as the end of June. Feature boletus mushrooms - massive, industrial returns.
The fruiting bodies germinate together, filling large areas; the intensity of germination does not decrease after harvesting the first crops. In this case, the mushroom may completely disappear for a long time and for no apparent reason, and after a “break” return with the same industrial volume.
Where to look and how to collect
If you set out to find boletus trees, examine young birch forests or areas interspersed with birch trees. You can ignore dark, overgrown places - boletus mushrooms are demanding of light. Despite this, only single specimens are found on the edges. The boletus grows en masse only in well-lit clearings deep in the forest.
Young fruiting bodies can hide under a layer of litter, forming the “tubercle” known to all mushroom pickers. The search is greatly facilitated by a straight, long stick, with the help of which the bedding is moved apart in “suspicious” places. The mushroom can be cut or twisted. There is no clear opinion, but experienced mushroom pickers It is advised to carefully cut off the stem so as not to damage the mycelium. In boletus mushrooms, at a certain age, the tubular layer darkens and becomes loose; The pulp remains dense for some time. If you find such a mushroom, separate the hymenophore and leave it in the forest: the spores that ripen in it will give rise to new myceliums.
Mushroom look-alikes
The common boletus has several lookalikes. The most dangerous of them is gall fungus. It refers to inedible mushrooms and can cause food poisoning. You can distinguish false boletus by the following characteristics:
- The size of the cap and stem are larger, the mushroom gives the impression of being massive;
- the leg is colored in clearly defined pinkish or reddish tones;
- on the leg there is a mesh pattern reminiscent of a vascular network;
- hymenophore gray-pinkish;
- the flesh at the cut site turns pink;
- all mushrooms, even old ones, show no signs of damage by insects;
- the mushroom grows in a ditch, near a stump, and in other shaded places.
Another mushroom similar to boletus is boletus. This mushroom belongs to the same genus, is edible, processed and prepared using similar technology. Boletus can form mycorrhiza with various conifers and deciduous trees, including birch, therefore it can be found in birch forests, like boletus.
The cap is brown, but while the boletus has grayish shades mixed into the main color, the boletus has reddish, orange-yellow shades. But this sign is quite conditional. Thus, the marsh boletus (Leccinum holopus) and the white boletus (Leccinum percandidum) are painted the same white-cream colors. They are similar, but they are strikingly different from other representatives of their groups. The stem of boletuses is thicker, and a characteristic bluish color appears on the cut. The flesh of boletus is denser, so they are valued even more. When heat treated, it does not fall apart and becomes crispy. Most mushroom pickers, however, do not strive for an exact definition: sponge mushrooms are mostly edible and have high nutritional quality, so they take “everything in a row.”
Primary processing and preparation
After collecting boletus mushrooms, you need to start processing as quickly as possible (no longer than 12 hours). If unpeeled, these mushrooms quickly deteriorate. If they grew in a moss-covered area, it is enough to wash and clean the cap and base of the stem from foreign particles. If the mushrooms were collected on sandy soils, they are washed several times; It is better to scrape the surface with a knife.
Then the fruiting body is cut, the places of the cuts are carefully examined for passages left by the worms. If any, damaged areas are cut off. It is better to throw away mushrooms that are too damaged. The tubular layer of old mushrooms is removed.
After cleaning, the mushrooms are boiled in two waters. In the first - to get rid of debris that could not be reached during cleaning. When the water boils, the mushrooms will release quite a lot of foam; you should have a slotted spoon at hand. Remove the foam and drain the contents of the pan into a colander. Transfer the mushrooms into a clean saucepan and pour clean water, add salt and boil for 20 minutes. The boiled mushrooms are placed in a colander and cooled. In this form they can be left on a short time(no more than 2 days) in the refrigerator. If you need to preserve boiled mushrooms longer, they are placed in the freezer. Raw boletus mushrooms cannot be frozen - the process of protein destruction does not stop at subzero temperatures.
Further preparation of boletus mushrooms depends on taste preferences. They can be pickled, salted, used to make soups, or fried.
Nutritional quality. Benefits and harms
Boletus mushrooms belong to the second category of nutritional value. This is delicious dietary product. Every 100 grams of pulp contains only 31 kcal. Moreover, the composition contains significant amount vitamins (B, PP, E, C) and minerals; proteins, including leucine, tyrosine and glutamine. The fibrous pulp acts as a “brush” to cleanse the intestines of toxins.
If you are trying boletus for the first time, start with small portions. IN in rare cases it can cause idiosyncrasy. Like any mushroom, it is a heavy product - a single serving should be moderate. There have been no recorded cases of poisoning by this mushroom.
Boletus is a pleasant-tasting mushroom that is easily recognized by its typical appearance. Its tendency to produce mass fruit has made it a favorite of all mushroom pickers. Despite the fact that it does not appear every year, boletus is awaited for fear of missing the peak of the harvest. When collecting, you need to carefully look at each specimen so as not to confuse it with an inedible gall fungus.
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