The boletus mushroom is one of the most common in Russia and neighboring countries. Aroma and taste qualities allow it to be used for cooking delicious dishes and blanks. In some countries, this mushroom is not considered valuable for cooking, but in our latitudes it is one of the indispensable products included in national dishes.
IN industrial scale boletus mushrooms are not grown - you can only get such a delicacy in the forest or birch grove, collecting the best specimens yourself. But, before you go to mushroom hunting, you need to read the exact description of this mushroom and find out where and when it grows.
Boletus description.
Boletus is common name several varieties of mushrooms that belong to the genus Leccinum, which belongs to the Boletaceae family. The boletus comes in several varieties and is known as different names. Here are the most common varieties of boletus:
- ordinary;
- black;
- pinkish;
- tundra
- oxidizing;
- swamp;
- gray, or hornbeam;
- ash gray;
- harsh;
- chess;
- multi-colored.
Almost all varieties have very similar characteristics, but may differ in the color of the cap and stem, depending on the conditions and area in which they grow. The boletus looks like this.
- Leg can be up to 3 cm in diameter, widening towards the middle and tapering again towards the base. The length of the boletus leg can vary between 7-15 cm. The surface of the leg is covered with longitudinal scales of a grayish tint, the color of the leg is gray-white. The flesh of the stem is tough, and in old mushrooms it is woody, so not everyone uses it in cooking.
- hat boletus in the early stage of growth can have a hemispherical shape, and over time it becomes cushion-shaped. The color of the cap can vary depending on the variety, from light gray to brown. The color of the cap is influenced not only by the growing conditions, but also by the type of tree that forms mycorrhiza. On average, the diameter of boletus caps is from 6-7 to 15 cm. It is important to pay attention to the flesh - in young mushrooms it is dense in cut, white or with a slight pinkish tint. In old mushrooms, the flesh of the cap is loose and watery. IN rainy weather the surface of the cap is slightly slimy.
- Tubular layer special - it can be easily separated from the cap, initially it is painted white, but as the mushroom ages it turns a little gray and darkens. The tubes are long, up to 2 cm. The spore powder is a rich olive color with a brown tint.
Where and when does boletus grow?
From the name of the mushroom it is clear where it can most often be found. As a rule, boletus grows in birch groves, since mycorrhizae form on the roots of this particular tree. But this variety of mushrooms can be found not only under birch trees.
Boletus mushrooms growing in other places are slightly different in external characteristics, but at the same time they remain just as edible, aromatic and tasty. Boletus mushrooms are also found in swampy areas, tundra and forest-tundra. In addition, boletus can be found in mixed forests, in the area adjacent to plantings, for example, along a forest belt.
The boletus growth season begins in May. In ancient times, people determined the time of the beginning of the growth of this mushroom by the flowering bird cherry. As soon as flowers appeared on this tree, it was possible to go into the forest for the first mushroom harvest. But the most mushrooms can be found not in May, but from July to mid-September. In warm and rainy autumn, boletus mushrooms can be collected until the end of October.
In birch groves, as a rule, boletus plants grow in small groups. They may be hidden under last year's foliage, but most often they are immediately noticeable. For rapid growth and development, mushrooms need moisture and warmth, so during cold periods there is no point in going mushroom hunting.
The benefits and harms of boletus.
The boletus mushroom is not only a tasty and aromatic product. It is a storehouse of valuable substances and antioxidants that can restore body functions and slow down aging. Let's look at the benefits of boletus.
- Of the mineral substances in the pulp of the mushroom, and in its entire above-ground part, the following are contained: magnesium, potassium (in high concentration), phosphorus compounds, calcium, sodium and iron.
- Among the vitamins, we can distinguish those that are present in the pulp of the mushroom in the highest concentration. These are vitamins A, B1, B2, PP, C and E.
Calorie content is minimal - no more than 20 kcal per 100 grams of product. That is, a standard portion of a product weighing 150-200 grams is only about 5% daily norm calorie consumption. Boletus is known as an effective product for preventing the development of diabetes and diseases of the musculoskeletal system. The mushroom has an absorbent and antioxidant effect - it helps the body remove toxins and slows down aging.
But, there are contraindications to the use of this product. It is contraindicated for nursing and pregnant women, people prone to allergies and those with individual intolerance to the product.
Precautionary measures.
Gorchak, false boletus
Mushrooms can be very beneficial, but it is important to take safety precautions. Inexperienced mushroom pickers may confuse boletus and its other varieties with dangerous, but not poisonous mushroom called bitterweed. Important difference edible boletus is that its flesh does not change color, it can only turn slightly pink. In bitterling, the flesh darkens instantly. In addition, it should be remembered that eating boletus in its raw form is not always safe.
Dried, boiled, pickled and cooked mushrooms in other ways are equally healthy. 80% of vitamins are not lost during cooking and canning, so at any time of the year you can not only enjoy the taste and aroma, but also benefit from this gift of nature.
In order not to confuse boletus, boletus or porcini mushrooms with different types boletus, it should be remembered that it has a thinner stem and less dense cap flesh. Boletus mushrooms are early, first and precocious noble mushrooms that appear in our forests.
The name boletus stems from the fact that the fruiting bodies most often grow under birch trees, forming mycorrhizae with the root system of this deciduous tree. Near the birch trees some species very often grows edible russula, for example, birch russula, popular among mushroom pickers, or R. Betularum. Berezovik, often growing in small groups, bears fruit quite regularly, but in waves.
Growth and fruiting period
The mycorrhizal fungus L. melaneum grows on damp soils of pine and birch forests, as well as in high marshy areas from July to September. Swamp birch forms mycorrhiza with birches, most often found in damp and swampy, mossy areas in mixed forest areas. The harsh boletus prefers calcareous soils, as well as sandy and loamy soils of deciduous and mixed forests, where it bears fruit quite abundantly from the last ten days of July until the first days of November.
Hornbeams bear fruit from the beginning of summer until the onset of noticeable cold weather. This is the species that most often forms mycorrhiza with hornbeam, but can also grow under such deciduous trees like birch and poplar. Blackening obabok is characterized by the formation of mycorrhizae with oaks and beech, and appears singly or in small groups from June to the last ten days of September.
Photo gallery
Boletus: collection (video)
Types of edible boletus: description and characteristics
All types of boletus are edible and differ slightly in appearance and nutritional qualities. Experienced mushroom pickers know which species have the greatest nutritional value and have the most delicious fruiting bodies.
| Latin name | Birch species | hat | Pulp | Leg |
| L.melaneum | Black | Dark brown or black in color with rather large tubes | Without pronounced taste and aroma, relatively dense | Straight, with small black scales on the surface |
| L. holopus | Bolotny | Convex or cushion-shaped, light in color, with a dry surface | White with a greenish tint, soft, slightly watery | Thin, elongated, with a grayish surface |
| L. duriusculum | Harsh | Hemispherical or cushion-shaped, matte, in brown tones | Dense, with a yellowish-green tint, with a pleasant taste and mushroom aroma | Cylindrical or fusiform, covered with brown scales |
| L. carpini | Gray or hornbeam | Hemispherical or cushion-shaped, dry, matte, brown-brown-gray shades | Colored pink-violet when cut, dense, relatively aromatic | Club-shaped or cylindrical, covered with light scales |
| L. scabrum | Ordinary | Almost all shades of gray and red-brown, smooth, convex shape | White or pinkish in color at the break, with a pleasant taste and aroma | With thickening in the lower part, white, with longitudinal scales |
| L. variicolor | Multicolored | With a mottled surface, characteristic dirty brown coloring | White in color, colored soft pink when cut, pleasant taste, with a slight mushroom aroma | Has a bluish tint to the surface in the lower part |
| L. leucophaeum | Ash gray | Hemispherical or cushion-shaped, dry, matte, light brown in color | White, colored pale pink when cut, with a mediocre taste and a slight mushroom aroma | Thin and long white, covered with dark and loose scales |
| L.crocipodium | Blackening or checkerboard | Hemispherical or cushion-shaped, with blunt edges, yellowish-brown in color | Light yellow color, soft consistency, wine-red or violet-brown color on the cut | Cylindrical or club-shaped, thickened in the lower part, covered with yellowish scales |
| L. oxydabile | Pinkish | Convex or cushion-shaped, grayish-brown in color with a marbled pattern on the surface | White color, fairly high density, acquires a pink tint when cut | Long, relatively thin, thickened at the bottom |
Similar view, which is commonly called “false boletus,” is Tylopilus felleus or. The raw pulp of the bitterling fruit body has a fairly pleasant sweetish taste, but during heat treatment a very strong bitterness appears, making this type unsuitable for food consumption.
Chemical composition
The benefits and taste properties of boletus are due to chemical composition its pulp. With a caloric content of 20 kcal, boletus mushroom pulp contains:
- proteins – 2.3 g;
- fat – 0.9 g;
- carbohydrates – 1.2 g;
- dietary fiber– 5.1 g;
- water – 90.1 g;
- ash – 0.7 g.
- thiamine – 0.07 mg;
- riboflavin – 0.22 mg;
- ascorbic acid – 6.0 mg;
- alpha tocopherol – 0.1 mg;
- vitamin PP – 6.7 mg;
- potassium – 443.0 mg;
- calcium – 6.0 mg;
- magnesium – 15.0 mg;
- sodium – 3.0 mg;
- phosphorus – 171.0 m;
- iron – 0.3 mg;
- manganese – 0.74 mg.
Benefits and harms
The pulp of birch trees is not only quite tasty, but also healthy:
- the presence of dietary fiber allows the mushroom pulp to absorb and remove absorbed substances from the body toxic substances and harmful elements;
- The excellent antioxidant effectiveness of boletus has been proven, which allows its use in the prevention of cancer;
- mushroom pulp has a beneficial effect on nervous system, as well as the condition of the mucous membranes and skin;
- Availability significant amount phosphoric acid helps improve the functioning of the musculoskeletal system and prevent osteoporosis.
The special value of boletus lies in the presence of a well-balanced protein composition: tyrosine, leucine, glutamine and arginine are digested as quickly as possible and are easily absorbed by intestinal cells. Also, boletus fruiting bodies are able to normalize blood sugar levels, which is why they are considered especially useful for diabetes mellitus.
Cooking features
Boletus and boletus are recommended to be cooked and consumed together with other species edible mushrooms, which is due to the not very pronounced taste of their pulp. All types of boletus belong to the category of edible mushrooms, but to prepare high-quality mushroom dish, preliminary treatment of the fruiting bodies will be required in the form of cleaning from forest debris and washing under running water.
Boletus mushrooms have one more feature that needs to be taken into account - the mushroom pulp darkens very quickly, regardless of the method of heat treatment. Therefore, to maintain an attractive appearance, before boiling boletus mushrooms, their peeled fruiting bodies must be soaked in water slightly acidified with citric acid.
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 and taste. 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 of the cap 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 experienced mushroom picker knows the secrets and signs that reveal 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 must be sought in birch groves or deciduous forests interspersed with aspens or birches. 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, you need to carefully examine the 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, the false boletus mushroom 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 false mushroom is growing in putrid and swampy areas. A 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 drawing of the leg will not let you deceive.
Learning to recognize a false mushroom is not difficult, the main thing is practice and attention when examining harvested. 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.
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 marsh boletus, is one of the best edible mushrooms; it surpasses in digestible protein content White mushroom. 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 us to fully identify this species 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, at a young age, especially if it grows without light, gray. 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.
One of the popular objects " quiet hunt“- the boletus mushroom, as its name suggests, prefers to grow under birch trees, so it can most often be found in white-trunked groves.
But often such mushrooms grow in mixed forests.
Let's find out what boletus looks like and look at a photo of this forest beauty.
Boletus: description
An edible representative of capped sponge mushrooms, the common boletus, belongs to the genus Obabok of the Boletaceae family. Meet boletus in the forests middle zone possible from the second half of June to the end of October in damp deciduous forests.
Interesting fact! In the tundra, the mushroom prefers to grow next to dwarf birch trees and is called superbirch.
On numerous photos you can see the following characteristics common boletus (this is what science calls the mushroom known to everyone):
hat
Leg
Pulp
- Has no distinct taste or aroma.
- From false poisonous mushrooms can be distinguished due to its uniform color: in places where it is cut or broken, the color of the leg does not turn red, but may turn slightly black.
Knowledge of this description of the mushroom will help a novice mushroom picker to prevent fatal mistake and do not bring a whole basket of poisonous mushrooms into the house.
Boletus: Wikipedia
The most popular online encyclopedia contains an article dedicated to this wonderful mushroom. Here you can see his photo, and also find out general description, the most popular varieties, how to recognize the mushroom and where to find it.
Boletus mushroom is very valuable in composition, since it includes a whole arsenal of vitamins: B, D, C, E, P. P. This mushroom also contains manganese, calcium and phosphorus - microelements necessary for the human body.
This delicious mushroom has several varieties with slight differences in description. Let's look at them:
In total, boletus has about 40 varieties, but not all of them can be found in Russian forests.
Most of the described varieties are good in cooking, have amazing taste and are very nutritious.
False mushroom
It is very important to be able to distinguish it from its double, the gall fungus, by the description and appearance of the mushroom, otherwise - bitterling. It is not poisonous, but has a very unpleasant taste, so one such specimen, if it ends up in a dish, will ruin all your efforts. What are its features?
- Leg. Similar in color to boletus. But it’s worth taking a closer look: the scales of an edible mushroom resemble the pattern on a birch trunk, but the scales of a false mushroom are located completely differently. And the prominent veins on the leg are similar in location to the capillaries of the human leg.
- Hat. The false mushroom itself will have a different hue than the edible one: the bilious forest dweller has a characteristic greenish or brick tint. When broken, its cap turns pink.
Knowing these features will help you not make a mistake and not bring home a gall fungus.
Boletus mushrooms: how to cook
Mushroom pickers are confident that in their own way taste characteristics The mushrooms are second only to the true monarchs of the forest - porcini mushrooms. Therefore, they are safely used in a huge number recipes: fried, pickled, salted, added to salads and soups. Pies filled with these aromatic mushrooms are very tasty, and boletus mushrooms can be dried or frozen for the winter. Some housewives first fry the mushrooms with onions, and only then freeze them.
The following boletus dishes are delicious:
- fried mushrooms with sour cream and herbs;
- julienne;
- stew;
- delicious creamy soup.
Advice! If you picked mushrooms in the immediate vicinity of the road or bought them from an untrusted seller, it is best to boil them in slightly salted water for at least 40 minutes before cooking.
boletus mushroom
Secrets for mushroom pickers
The boletus is rightfully considered one of the most delicious representatives kingdom of mushrooms. The possibilities for using them in cooking are truly endless; the resulting dishes are aromatic and nutritious, perfectly satisfy hunger and become true decorations for any table.
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