Lovers " quiet hunt" from great variety mushroom kingdom distinguish the Boletaceae family, obabka mushrooms in particular. What kind of family is this, what its representatives look like and how edible they are, we will learn from this article.
Hornbeam (gray boletus, gray boletus)
Hornbeam or gray boletus has a variety of uses. It has a slightly tough (in older specimens) fibrous flesh, which is good in marinades and salty appetizers, makes a flavorful first course, and can be fried and dried for the winter. Before cooking, you need to carefully inspect all parts, since the hornbeam is often attacked by larvae.
This little one is quite large, the cap reaches 14 cm in diameter. In young specimens it is hemispherical in shape, with slightly tucked edges. As the cap grows, it becomes denser and its surface wrinkles slightly. 
The curved leg has a thickening at the base, up to 4 cm in diameter, up to 13 cm in height. The base can be painted in a darker color, closer to the cap - a gray-white tint. As they mature, the scales covering the surface of the stem darken, taking on a brownish tint.
The pulp has a fibrous structure, milky in color, turns pink when cut, gradually darkening to black.
The spore powder of the gray boletus is dark brown; the spores form a symbiosis with the root system deciduous trees and shrubs: hazelnut, poplar, birch, but most often with hornbeam, as the name suggests.
It is most common in the forested areas of the Caucasus; the fruiting period is from June to September inclusive. 
Edible obabok, suitable for frying, stewing and boiling, can be dried for winter use. The loose pulp needs seasoning, since it does not have a pronounced mushroom taste and smell.
The cap of an adult mushroom is hemispherical in shape; in dry weather it can crack, exposing the white flesh. The diameter reaches 25 cm as it matures. In young animals, the shape is more convex with slight wrinkles, the edges are pressed against the stem. The color is brownish-ochre. 
The leg is dense, high, up to 13 cm, and about 3 cm thick. The color is uniform brown-ocher.
As the pulp matures, it becomes less dense and when cut changes color from off-white to pink.
Light brown spores form mycelium with deciduous trees, most often with oak.
Obabok is collected in the Primorsky Territory of the Far East from August to September.
The colored-footed obabok does not have a strong taste, so it is mainly used in boiled first courses. Cook for about 15 minutes, during which time it turns black.
The round-shaped cap is colored light pink (can be cream or light olive), its edges are slightly turned up, and has a felt structure.
The leg is also unevenly colored, with pink scales on a white background, with a yellow tint closer to the base. Length up to 11 cm, thickness up to 2 cm. 
Pulp white, watery, does not have a strong odor.
The spore filaments are pink, ellipsoidal, chestnut-colored powder.
The fungus is common in North America, Asia, northern Europe, Far East and in the eastern regions of Siberia. Inhabits deciduous and mixed forests, prefers to settle under birch, oak, and pine trees, bears fruit from July to September. 
Few people collect blackened alabaster: it is edible, but there is some chemical aftertaste. More often it is pickled or dried for later use as a seasoning.
The round, yellowish hat with a mesh pattern has a semicircular shape; the skin that covers it can be smooth or felt-like. Its diameter is on average 10 cm.
The leg is up to 12 cm in length and up to 3 cm in volume, cylindrical in shape with thickening towards the base. The color is off-white with gray-yellow splashes. 
The pulp is light yellow, if it is broken, it turns red, then black.
The spore powder is yellow-green in color and forms a symbiosis with beech and oak.
Distribution area: Europe, Caucasus, Carpathian forests.
Important! It is easy for an inexperienced person to confuse edible stuff with satanic and gall fungus, which are poisonous. In case of poisoning, the victim must be taken to a medical facility as quickly as possible.
Common boletus (birch boletus)
The boletus mushroom is edible; some experienced mushroom pickers advise removing the tubular part of the stem from old mushrooms when cooking. The species is good boiled, fried, dried, in pickles and marinades. 
The boletus cap is neat with a smooth surface film of brown color with variations in shades. As it grows it reaches 15 cm, the shape is hemispherical. It is noteworthy that after rain or fog the surface becomes slimy.
The leg is up to 15 cm in height, about 3 cm thick. It thickens at the base. The color is off-white with dark gray lumpy scales.
The flesh is white, maybe with a pink tint; in older specimens it is spongy and watery.
Spore powder is green-brown.
Grows in Europe, Russia, Ukraine in deciduous and mixed forests, they collect it from the first months of summer until the beginning of November, in birch forests. 
White boletus (marsh boletus)
It is edible, although many note that it is watery and lacks a strong taste and smell. However, the mushroom is boiled, fried, dried and preserved for the winter.
The main color of the cap is white; against this background there are inclusions of light shades of cream, gray, and pink. The cap grows up to 8 cm in diameter, graying as it grows. In a young mushroom it is more convex, rounded, in an old one it is spread out.
The leg is up to 10 cm long, no more than 1.5 cm thick. The white, scaly covering acquires a gray-yellow tint as it grows. 
The pulp is white with a bluish tint, fibrous structure, soft.
Spore dust is green-brown.
It forms mycorrhiza with birch trees; in May it can be collected from forests and marshy areas of Russia, Belarus, and Ukraine. The fruiting period lasts until October inclusive.
Stiff boletus (hard boletus)
An edible mushroom with a pleasant mild taste and a distinct mushroom aroma. Wide range of culinary applications:
- fried, boiled, stewed;
- canning for the winter (pickled, salted);
- dried for further cooking or crushed for seasoning.
The cap is dense, convex-rounded, and may have a dent in the center and a ridge on the skin. Color ranges from gray-brown to red-brown. Diameter up to 15 cm. The leg is cone-shaped, becomes thinner towards the base, average dimensions: girth - up to 3.5 cm, height - up to 16 cm. The color is white under the cap, then with gray-black or dark brown dots, towards the base - uniformly dark -grey.
The pulp is dense, changes color to pink or blue when cut, and then turns black.
Spore dust is ocher or green-brown in color and forms a symbiosis with aspen and poplar.
Grows throughout the European part and in the CIS territories in deciduous forests, preferring loam or calcareous soil. Fruits from July to November, until the first frost.
Boletus variegated (boletus variegated)
Not everyone likes multi-colored obabok; it has a tough flesh that takes longer to cook. Most often it is dried and then crushed and used as a seasoning due to its pleasant aroma.
The hat is a hemisphere of nondescript color: gray or brownish, with light shading on the skin, its diameter is up to 12 cm.
The leg is up to 15 cm high and up to 3 cm thick, with dirty gray or dirty brown scales on a white background.
The pulp has a fibrous structure and turns blue when broken. 
Spore powder is colored light shades brown.
More common on southern territories, in birch forests and groves, loves swamp mosses. It is collected from June to mid-autumn.
Edible pink boletus is fried with vegetables, boiled and stored for the winter.
The cap is neat, convex, covered with mucus in wet weather, light brown or yellow-brown interspersed with white. 
The leg is gray-white with dark, almost black dots of scales, short, straight, but can bend towards the light.
The pulp is dense, homogeneous, and turns pink when cut.
The spore powder is light brown, forms mycorrhiza with birch trees and shrubs, and is found throughout Europe, Russia, Belarus, and Ukraine. It reproduces quietly in northern regions: tundra and highlands. Fruits from early summer to late autumn.
Black boletus (black cap)
The mushroom is readily harvested because it is practically not damaged by worms, the taste is mushroom, and the aroma is pleasant. Good in pickles, marinades and in combination with fried and stewed vegetables. 
The cap is convex up to 9 cm, dark to black, with a brown or gray tint, smooth and dry, but after precipitation the skin becomes covered with mucus.
The leg is about 10 cm, covered with scales with dark shading.
The pulp is dense, fibrous structure, white, turning blue when broken.
Spores are dark gray.
It grows in Europe and Asia, is found in swamps, the fruiting period is from July to September inclusive. 
Common aspen boletus (redhead)
Boletuses are valued in cooking; they can be subjected to any method of heat treatment, dried and pickled, frozen and salted.
The cap is round, up to 20 cm in diameter, color: all shades of red, but, depending on the mycorrhiza partner, it can be bright, purple, closer to orange or rusty-brown.
The leg is conical in shape with thickening at the bottom, white with speckled scales, height up to 15 cm. 
The flesh is fleshy and hard, turns blue when cut, then turns black. Spore dust is greenish in color.
Distribution area: Europe, Asia, North America, also grows in the north, in the tundra under dwarf birch trees. Prefers wooded area, willingly settles on the edge of wet ditches.
Did you know?Behind a large number of amino acids in mushroom broth from boletus nutritional value equated to meat broth.
Edible mushroom, has wide range culinary applications.
The young mushroom is decorated with a milky white cap, which darkens over time. In older specimens it grows to 25 cm. 
The leg is creamy in color with dark rough patches.
The pulp is dense, fleshy, white, turning black at the break.
Olive colored spores.
White boletus is common in North America and Eurasia. It is collected from June to early autumn.
A tasty and aromatic mushroom goes well for drying for the winter, for frying and for winter preparations. 
The bright orange caps with smooth, dry skin are difficult to confuse with another mushroom. The shape is convex, the edges of the skin hide the flesh of the cap. Dimensions are on average 12-15 cm, but can grow up to 25 cm.
The leg is often curved, thickens downward, and gray-brown in color. Height up to 22 cm, thickness - up to 4 cm.
The pulp is fibrous, dense, turns pink when broken, and may turn green.
The spores are brown-green and form a symbiosis with birch trees.
Distributed in temperate zone, in mixed and deciduous forests.
An edible mushroom, it is prepared for the winter and cooked fresh.
The cap is orange-brown, convex, with the edges of the skin curved inward, grows up to 12 cm.
The leg is dense, cylindrical, up to 13 cm high, covered with black scaly tubercles.
The pulp is fleshy, white, turns purple when cut, then black.
Grows in aspen forests or on the edges under single trees from mid-summer until the first frost. Prefers temperate climate.
Edible, like all the mushrooms described above, can be used fresh and stored for the winter.
Important!When frying boletus mushrooms, you should not cover them with a lid if you want to get a golden brown crust. With a lid they will be stewed in own juice, and not fry.
It differs from the common redhead in the dark brown color of the cap and the same color of the legs. Slightly smaller in size - only 10 cm high and up to 3 cm in diameter.
Distributed throughout Europe and Russia, it grows under spruce trees and bears fruit from mid-summer to mid-autumn.
This mushroom can be consumed in fresh, and also prepared for the winter in pickled or salted form.
The external description is similar to the common boletus, but differs more bright color caps and reddish leg scales.
It is called oak for its partnership with the oak root system. Distributed in oak forests in northern Europe, Russia. It can bear fruit both in summer and in autumn.
Another one edible variety common boletus, distinguished by the crimson color of the cap and the brown color of the scales.
It chooses pine and bearberry as mycorrhiza partners. Habitat: temperate climate European countries, Russia. The fruiting period is from mid-summer to October inclusive. 
In conclusion: it is advisable to collect medium-sized mushrooms; they will be the most delicious and aromatic. Old mushrooms usually have a tough or too loose body, which either quickly falls apart or takes a very long time to cook.
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Boletus is an excellent mushroom. You can fry, boil, dry and store for the winter. The boletus mushroom has a calm taste and aroma, it is very easy to recognize in the forest, and is easy to collect and cook. A few simple recommendations from Culinary Eden will help you prepare a delicious lunch or dinner on the occasion of finding boletus mushrooms.
The boletus mushroom grows in deciduous forests, mainly in birch forests. Mushrooms are found in parks and young growths of birch trees near forests; they love the edges of clearings, overgrown old paths in light mixed forests and along the edges of ravines. The boletus appears at the end of May at the same time as boletus and white boletus, or a little earlier. The boletus loves warmth and grows where the sun warms up the soil with mycelium well.
The boletus has four varieties: 
Ordinary
. Black
. Swamp or white
. Pinkish
The most valuable is the common boletus, it is found most often and has the best taste among its relatives. The common boletus has a cap up to 15 cm in diameter, light brown (for young ones) and dark brown (for mature ones). The pulp is white, dense, and does not change color. Found in birch forests, on the edges of clearings, in 
birch young growth. Common boletus has all the advantages of an edible mushroom: it has a pleasant smell and excellent taste. Very good for frying, suitable for drying and pickling.
The black boletus has a cap with a diameter of 5-9 cm, dark brown or black, on a stalk with black scales. Grows from July to September in damp places, along the edges of swamps, in pine forests, in the section of pine and deciduous forests. The mushroom is edible, although less valuable due to its loose structure.
Swamp or white boletus summer and autumn grow along the edge of the swamps. It can grow in mixed forests overgrown with moss and swampy birch forests. The cap reaches 15 cm in diameter, is convex, cushion-shaped with light pale brown skin. When cut, the pulp does not change color, the taste and smell are weak. The leg is thin, elongated. The taste properties are worse than those of the common boletus.
The pinkish boletus has a cap up to 15 cm in diameter, cushion-shaped, a thin stalk and skin color from gray-brown to dark brown. The leg often has a thickening or bend towards a more illuminated area. The pulp is white, dense, slightly pink when cut.
The first collection of boletus coincides with the flowering of rowan - at the end of May, beginning of June. The period coincides with the heading of rye, for which this mushroom is called spikelet in some areas. The next period is during linden flowering, lasting like the first, a short time. The third period begins in mid-August and lasts until late autumn.
The main rule when picking any mushrooms: if in doubt, don’t take it. The boletus has a poisonous “double” - the gall mushroom, in which the tubular layer under the cap is pinkish in color, and the cut turns red in the air. In addition, the gall mushroom tastes very bitter. Even one gall mushroom is enough to ruin a whole pan edible mushrooms- be careful!
Boletus mushrooms are not inferior in taste the best mushrooms, for example, white. The only drawback of boletus is that it darkens with any processing. The color of the mushroom becomes almost black, which does not affect the taste in any way, but may confuse a cook unfamiliar with this property. Gourmets adore boletus caps and ignore the tough legs. But if you are not afraid of the toughness and fibrousness of the meat of mushroom legs, use them too, for example, in soup or to create mushroom sauce.
Frying. It is believed that boletus is ideal for frying. Especially in combination with other mushrooms. For best result Mushrooms should be fried as soon as possible after picking. IN as a last resort- the day after collection (mushrooms should be kept in the refrigerator at this time). It is advisable to make a mix of different mushrooms. For example, boletus, white and chanterelles or boletus. In this case, different mushrooms create micro-contrasts of taste, a noble bouquet of aromas, and differences in the density of different mushrooms only enhance the pleasant impressions. Vegetables go well with fried mushrooms. For example, potatoes, zucchini, pumpkin, carrots, onions. Before frying, clean the mushrooms from twigs, grass and soil, and cut off parts of the legs that are rough or eaten away by forest insects. Wormy mushrooms can be soaked in salted water, but if the amount of harvest allows, use only mushrooms without wormholes.
Cooking. Boletus mushrooms can be boiled and served cold with garlic dressing, olive oil and lemon. Cold boiled boletus mushrooms are very good with boiled potatoes with a piece butter, sprinkled fresh dill. For cooking, mushrooms are cleaned, dirty or damaged areas are cut off, wormy ones are soaked in salt water or thrown away. Usually boletus mushrooms are boiled in two waters. In the first - until it boils and a little more, then move it to another container with boiled water and cook for 15-20 minutes.
Drying. It is very important that the mushrooms chosen for drying are best quality: No wormholes or damage. Young boletuses are dried whole, threaded through a thread, mature ones are cut into large pieces. Dry in the open air, but not in the sun if it is very hot, and in a stove or oven if conditions do not allow air drying. Optimal temperature oven - about 50 degrees. To do this, turn on the minimum heat and open the door completely.
Marinating or salting. Pickling differs from pickling in that vinegar is used in the liquid with which the mushrooms are poured. When pickling, only salt and spices are used. Use only one type of mushroom in the preparation, do not mix different types.
Compatibility
In dishes, boletus mushrooms go well with:
. Buckwheat
. Perlovka
. Potatoes
. Bow
. Cabbage
. Carrot
. Lentils
. Peas
. Pepper
Boletus mushrooms, like other mushrooms, are great for stuffing in pies, pizzas, rolls, homemade bread or noodles (if finely chopped). It is advisable to prepare the mushroom filling in advance, that is, lightly boil or fry the mushrooms before placing them in the pie.
Ingredients:
50 g dried mushrooms or 300 g fresh,
3 glasses of water,
1 tbsp. spoon of flour,
1 onion,
2 tbsp. spoons of vegetable oil.
Preparation:
Soak dry mushrooms for 3 hours, boil fresh ones without salt. Dissolve flour with 1 spoon of butter, fry until brown, add 2 cups of mushroom broth and simmer over low heat, covered, for 15 minutes. Chop the onion, fry with 1 tablespoon of oil, add boiled finely chopped mushrooms, fry a little more and add to the sauce, add salt and let simmer for another couple of minutes.
Mushroom solyanka
Ingredients:
500 g fresh mushrooms,
1 kg cabbage,
1 pickled cucumber,
1 onion,
2 tbsp. spoons of tomato paste,
1 teaspoon sugar,
2 tbsp. spoons of butter.
Preparation:
Chop the cabbage and simmer in a saucepan with water and oil for 30-40 minutes. Peel the mushrooms, chop finely, boil for 10-15 minutes, then fry in oil. Place mushrooms in a bowl. In the same frying pan, fry the chopped onion, add back the mushrooms and chopped cucumber. Season with salt and pepper. In another frying pan, layer half stewed cabbage, transfer the mushrooms and cover with the remaining cabbage. Sprinkle with oil and place in an oven preheated to 200 degrees for 10-15 minutes. Serve with lemon.
Mushrooms in sour cream
Ingredients:
500 g fresh mushrooms,
½ cup sour cream,
25 g cheese,
1 teaspoon flour,
2 tbsp. spoons of butter,
greenery.
Preparation:
Peel the mushrooms, rinse and scald with boiling water. Place in a sieve, drain, chop not too finely and fry in oil. When the mushrooms are ready, add flour, stir, add sour cream and sprinkle with grated cheese. Place in preheated oven for 10 minutes. You can do without cheese, but be sure to sprinkle with herbs when serving!
Beginner mushroom pickers, do not be afraid: the boletus mushroom is simple and straightforward, it rarely raises doubts about its edibility and always lives up to culinary expectations.
Alexey Borodin
Taxonomy:
- Division: Basidiomycota (Basidiomycetes)
- Subdivision: Agaricomycotina (Agaricomycetes)
- Class: Agaricomycetes (Agaricomycetes)
- Subclass: Agaricomycetidae (Agaricomycetes)
- Order: Boletales
- Family: Boletaceae
- Genus: Leccinum (Obabok)
- View: Leccinum scabrum (Boletus)
- Other names for the mushroom:
Synonyms:
Common boletus
Berezovik
Obabok
Obabok birch
Hat:
The boletus cap can vary from light gray to dark brown (the color obviously depends on the growing conditions and the type of tree with which the mycorrhiza is formed). The shape is semi-spherical, then cushion-shaped, glabrous or thin-tomentose, up to 15 cm in diameter, slightly slimy in wet weather. The pulp is white, does not change color or slightly pinkish, with a pleasant “mushroom” smell and taste. In old mushrooms, the pulp becomes very spongy and watery.
Spore-bearing layer:
White, then dirty gray, long tubes, often eaten by someone, easily separated from the cap.
Spore powder:
Olive brown.
Leg:
The length of the boletus leg can reach 15 cm, diameter up to 3 cm, solid. The shape of the leg is cylindrical, somewhat widened below, gray-whitish, covered with dark longitudinal scales. With age, the flesh of the leg becomes wood-fibrous and hard.
Spreading:
Boletus (Leccinum scabrum) grows from early summer to late autumn in deciduous (preferably birch) and mixed forests, in some years quite abundantly. It is sometimes found in surprising quantities in spruce plantings interspersed with birch. It produces good yields in very young birch forests, appearing there perhaps first among commercial mushrooms.
Similar species:
The genus of boletus has many species and subspecies, many of them are very similar to each other. The main difference between “” (a group of species united under this name) and “” (another group of species) is that they turn blue at the break, while boletus mushrooms do not. Thus, it is easy to distinguish them, although the meaning of such an arbitrary classification is not entirely clear to me. Moreover, in fact, among the “boletus mushrooms” there are also species that change color - for example,. In general, the further into the forest, the more varieties of boletaceae there are.
It is more useful to distinguish boletus (and all decent mushrooms) from. The latter is distinguished, in addition to its disgusting taste, by the pinkish color of the tubes, the special “greasy” texture of the pulp, a peculiar mesh pattern on the stem (the pattern is like that of a porcini mushroom, only dark), a tuberous stem, unusual places growth (around stumps, near ditches, in dark coniferous forests etc.). In practice, confusing these mushrooms is not dangerous, but it is annoying.
Edibility:
boletus - Normal edible mushroom
. Some (Western) sources indicate that only the caps are edible, and the stems are supposedly too tough. Absurd! The cooked caps are distinguished by a nauseating gelatinous consistency, while the legs always remain firm and collected. The only thing that all reasonable people agree on is that the tubular layer of older mushrooms must be removed. (And, ideally, taken back to the forest.)
Author's notes:
Despite its apparent commonality, boletus is a rather mysterious mushroom. Firstly, fruiting. For several years it can grow in Homeric quantities anywhere and everywhere. In the early 90s, in the Naro-Fominsk region, boletus was, without exaggeration, the most common mushroom. It was loaded with buckets, troughs, trunks. And one year he disappeared, and he is still not there. as it was enough, so it is (despite the crowds of greedy summer residents), and the boletus disappeared. From time to time you only come across monstrous monsters: small, thin, crooked.
In the summer of 2002, mushroom pickers known reasons there wasn’t at all, so what do you think? occasionally we came across quite decent boletus mushrooms. Something will happen next time, I thought.
And the next time was not long in coming. The summer and autumn of 2003 turned out to be so fruitful that all speculation about the degeneration of the boletus can be safely consigned to the dustbin of opinions. The boletus came in June and walked and walked and walked without a break until the beginning of October. The field, overgrown with young birch trees, was completely trampled by mushroom pickers - but not a single one without a bag of these boletus good man didn't come back. The forest edges seemed to be cluttered with stools. Three times in a row (without missing a day) I could not get to the place where I expected to meet, my character let me down: I immediately grabbed all the young and strong boletuses that I saw, and after 100 meters my trip ended: there was simply no container . Sure, long years the 2003 season will be remembered as a fairy tale, but then the feelings were different. It seemed that the value of boletus was being devalued literally before my eyes.
Good day, dear mushroom pickers. Today we will continue to analyze edible mushrooms. Let's talk about boletus, photos and descriptions of the species of which you will find in the article below. Relatives of this species are edible, taste qualities vary a little. But you should be careful, obabok (the second name for boletus) also has inedible counterparts.
Read the article: what boletus mushrooms look like, where they grow, how to collect them and at what time. And at the end I will tell you what is prepared from the aromatic mushroom.
You can find more than 40 varieties of obabka in the forests, but most of them are not very different, so there is no need to panic.
The cap of the boletus reaches 18 cm. It is light at the beginning, then reaches dark brown. It looks like half a ball, but over time it sags and resembles a pillow. IN sunny weather The cap is matte, but when wet it is slimy. The sponge at the bottom is olive in color.
The leg reaches 15 cm, the shape of a cylinder. It is covered with longitudinal scales gray. With age, the flesh in the stem becomes tough. In cross-section, boletus is white, but may turn pink.
Some types of boletus differ in appearance. Below you will find illustrations and descriptions of the most popular types.
Ordinary
The common boletus is found most often in Russia. His hat is brown, sometimes has a red tint. The leg is dense, widening towards the bottom.
Obabok vulgaris is confused with gall fungus. When cut, the double is painted red.
Bolotny
The swamp birch tree has a thin, neat leg. His hat is light gray or brown. The pulp is loose, but with a pleasant aroma. More often the fungus is found on waterlogged soil.
The gall mushroom is often mistaken for swamp mushroom. The remaining twins grow in other areas.
Harsh
Gray or brown, often with a purple tint. The leg resembles a barrel, darkens towards the base. The pulp is sweet, aromatic, turns dark when pressed.
This species has no counterparts.
Multicolored
Like other species, the color of the mushroom varies from gray to brown, but it has yellow, orange, pinkish, brick-like inclusions on its cap. The leg is white with splashes. The smell is sour.
There are no false colorful boletuses.
Pinkish
Pink boletus is found closer to the north and in autumn. The cap of the mushroom is brick or reddish, heterogeneous. The stem is curved as the mushroom turns towards the light. False mushrooms No.
The mushroom is small, as it grows in the tundra under dwarf birch trees, light in color.
The name speaks for itself. The cap of the black boletus is dark, almost black. The leg is dense, covered with dark gray patches. The black variety is rarely seen in the basket, but is a welcome guest due to its taste.
The hat can vary greatly in color (whitish, ashy, ocher, brown). Most often, hornbeam is found in deciduous (hornbeam) forests in the Caucasus.
Video - four types of boletus
Where and when to collect boletus mushrooms
The name boletus was not given by chance, because most often they all grow under the birch tree, at the roots. That’s why it’s worth looking in deciduous forests. They are found from late May to mid-autumn.
Obabok is not picky and grows even in the tundra, under dwarf trees. The mushroom loves light; it is best to look for it on the edges. It grows in groups or alone. If you wish, you can grow boletus mushrooms yourself.
To collect boletus mushrooms, use willow baskets or enamel dishes. If you see a mushroom in an uncharacteristic place, it is better to refuse it.
How boletus mushrooms are prepared
Obabok is actively used in cooking. It responds well to any processing method. The mushroom is marinated, fried, stewed, frozen. But before you cook, you need to know how to peel and cook.
Mushrooms should not gather dust in the basket for a long time; they should be cleaned immediately after going to the forest. First, do an initial cleaning, remove the needles, wormy mushrooms and other garbage. This can be done with a dry cloth or toothbrush.
If you are planning to dry boletus mushrooms, this is worth stopping at. If you want to boil or pickle, soak in slightly salted water for an hour. Then peel the stem like a carrot, look through the body of the mushroom for worms, and remove the sponge if desired.
After cleaning, add water to the mushrooms and boil for 40 minutes. During cooking, constantly skim off the foam.
The boletus mushroom is widely eaten and grows in different climatic conditions. It has excellent taste properties in various preservation options.
This is the closest relative of the porcini mushroom, differing from it by grayish or black small scales on the stem.
Experienced mushroom pickers, after collecting and drying, carefully look at the condition of the cut on the mushroom. If it darkens over time, this means that the mushroom is edible.
Where and when do boletus grow?
The name of the fungus is associated with the formation of microrhiza with birch, and occasionally with aspen or pine. Therefore, wherever they grow birch groves or individual trees mixed with other species, this type of mushroom can grow.
To find boletus in the forest, you must remember that this mushroom does not like direct sunlight. It hides in bushes, tall grass or under a layer of fallen leaves.
Therefore, to find young individuals, you need to look closely. Or rake up grass and dry leaves with a stick.
Boletus flowers appear around July and continue to grow until autumn months. Rainy summer may contribute to the earlier appearance of mushrooms.
According to observation, each individual gains 4 cm in height per day. 6 days after emergence it becomes too old to eat. Therefore, mushroom pickers try to go into the forest the next morning after rain in search of young boletus mushrooms.
What does boletus look like?
Poisoning poisonous mushrooms can become fatal due to their high toxicity of the substances they secrete. Therefore, a novice mushroom picker should remember the main characteristics of the mushroom they need: the cap can reach 15 cm in diameter and its color can range from gray to black, including spotted and gray-brown.
The legs of the boletus necessarily have thickenings and scales. The tubular layer of the mushroom depends on age: from white in young growth to dirty brown in mature ones. The flesh of the mushroom is white or pale pink without a pronounced taste or smell.
Anyone who goes into the forest for the first time needs to take a photo of boletus mushrooms so that, in case of doubt, they can visually compare the found individual with the sample.
Depending on the area, the boletus may have a slightly different appearance. For example, in humid deciduous forests, boletus mushrooms are considered to be mushrooms with a thin stalk of olive or brown color.
In dry forests they have thick, scaly legs. In these cases, edibility is determined by the dense and aromatic pulp. Separately, the marsh boletus is distinguished with greenish caps, on thin legs with watery pulp.
Types of mushrooms of the Boletaceae family
Where does such external diversity of boletus come from? There are several varieties of this mushroom:
The cap of the common boletus has a semi-convex shape. The leg is whitish, cylindrical, with pronounced scales, 4 cm in diameter and 17 cm in length, at the point of cut it begins to turn pink.
The gray boletus has an alternative name: hornbeam. Its cap is brown in color, and the yellowish flesh, when broken, begins to turn blue (to a violet hue) and then turn black. Longitudinal fibers are clearly visible on the stem.
Loving wet places The marsh boletus is distinguished by a brown cap and a light leg. To test the mushroom for edibility, break the stem: it should not turn blue.
Despite their bright color (from pink to bright orange and brown), multi-colored boletus mushrooms are not very popular among mushroom pickers. The reasons for this are the not very pleasant taste and difficulties in preparation.
The black boletus stands out among its relatives due to its corresponding color. Large tubes in the porous layer and black scales on the legs are its distinctive features.
Properly prepared black boletus will be a worthy decoration for any table.
Pink boletus is found in North America and Europe. So named for the peculiarity of the pulp, which begins to turn pink in fracture zones.
The white boletus is distinguished by the corresponding cap color and creamy flesh. This species is so unpretentious that it can be grown in the garden.
Stiff boletus grows in mixed forests. It is distinguished by a cap in a palette from gray to pale purple on a high stem. This species is loved by mushroom pickers, since the tough flesh is not very attractive to worms. And the sweetish taste of the mushroom makes it an excellent addition to the dinner table.
To navigate such a variety of boletus mushrooms, the mushroom picker needs to take into account some features.
Firstly, it is necessary to take into account the area and what types of mushrooms grow there. Secondly, it wouldn’t hurt to take a photo of the boletus mushroom with you, so as not to confuse the edible mushroom with its double.
Benefits of boletus
In addition to pickling, these mushrooms are fried, pickled or dried. They are used as an addition to a side dish, an appetizer for festive table or an ingredient in soup.
Due to the presence of vitamins and nutrients, boletus mushrooms can help regulate blood sugar and eliminate toxins, improve skin and hair, and calm the nervous system.
And due to their low calorie content, these mushrooms are considered a dietary product.
However, too frequent use is contraindicated mushroom dishes, because due to their slow absorption, a person may experience problems with the gastrointestinal tract. And to save beneficial features product, mushrooms should not be stored in galvanized containers.
How to identify false boletus
In conclusion, let’s consider an important question for a novice mushroom picker: how to distinguish real boletus from his double?
To avoid mistakes, you should remember a few simple rules. Firstly, boletus flowers do not like light. If you saw similar mushroom, growing in an open place, this is already a reason for doubt.
Secondly, false boletus usually tastes bitter, so worms do not eat them. Examine the mushroom. If it is perfectly clean, with veins on the legs in the form blood vessels, then most likely you are holding an inedible mushroom in your hands.
Thirdly, a proven way to determine whether it is a real boletus or not is to break the cap. Here false mushroom will immediately give itself away, starting to turn noticeably blue. And if after this action the flesh has practically not changed, feel free to put the mushroom in the basket.
Photo of boletus mushroom
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