Noble boletus mushroom. The king among mushrooms: where to look for boletus and how to distinguish it from false species
Boletus, which is even more often called, is from the Boletaceae family of the boletus genus. It is especially loved by mushroom pickers because of its size, taste and smell. ABOUT people's love Its popularity is also evidenced by the presence of many names: belevik, capercaillie, bebyk, feather grass, harvester. There are about 300 species of boletus, among which there are both and even poisonous ones. We will introduce you to the 10 most common types of boletus, provide their descriptions and photos that will give you an idea of what they look like.
This type of boletus (lat. Boletus aereus) can be found quite rarely in the forests of Western and Southern Europe. Its distribution area is deciduous forests(oak, hornbeam, beech). In France, he is called the head of a black man (probably because of a chocolate cap). In Ukraine - oak mushroom or ruddyak. There this species is even listed in the Red Book. However, as in Norway, Montenegro, Denmark. If you're lucky, you can see this rare species from early summer to October.
Did you know? The largest boletus to date was found in 1961. He weighed over 10 kg, and the diameter of his cap was 57 cm.
The bronze type of boletus has a cap with a diameter of 5-20 cm and a semi-circular shape. Its entire skin is dotted with dark cracks. Its color is bronze with a greenish tint, it can be dark brown and even almost black. When young, its edges are curved, but with age, as the cap takes on a convex shape, it becomes almost even. Tubes on the bottom of the cap white, with age they turn greenish-yellow.
The leg, 9-12 cm long, initially looks like a barrel, later becoming cylindrical. Sometimes it takes the form of a club. Its color is dark brown, but it is much lighter than the cap.
The pulp is white and does not change color when cut. It has a very good mushroom aroma and excellent taste. It is because of these characteristics that gourmets classify it as a very valuable specimen and value it higher than the “king of mushrooms” - the porcini mushroom. It is dried, fried, boiled.
The oak species (lat. Boletus reticulatus) is also often called summer. It can be found in deciduous forests, mostly under birch, linden, beech, chestnut, and in areas of warm climate zones. It appears early - the first specimens can be found at the end of spring. The end of fruiting occurs in October.
We suggest you learn about what this mushroom from the boletus genus looks like from our short description. The size of the cap can range from 8 to 25 cm. At first it grows in the shape of a ball, then becomes convex. The skin on the cap is dotted with small cracks that form a beautiful mesh pattern. The surface color of the cap is usually light brown. Sometimes there may be lightish spots on it. There are white tubes on the bottom of the cap. Later they become yellowish-green or olive.
The leg grows from 10 to 25 cm. In young mushrooms it resembles a club in shape, in aging mushrooms it is similar to a cylinder. Its color is light brown. Along its entire length it is shrouded in white mesh. Occasionally there is a brown one.
Pulp oak type white. When cut, its color does not change. It has an attractive mushroom smell and slightly sweet taste. The aroma becomes more intense in dried mushrooms.
The oak look is very similar to pine. The only visible difference between them is that the latter has a mesh covering only the upper part of the leg.
The mushroom is used fresh and pickled.
We continue our review of the most common types of boletus mushroom with a description of the maiden type (lat. Boletus appendiculatus). It has several other names: adnexal, ovary, brown-yellow, shortened. It can be found quite rarely in nature. As a rule, its distribution area is limited to territories located in a warm climate zone, deciduous and mixed forests. It especially likes to grow under oaks, hornbeams, beeches,. Fruits from early summer to early autumn.
You can recognize it by its yellowish, brownish or reddish-brown colored cap. In young specimens it is semi-round, later it becomes convex. In diameter it reaches from 7 to 20 cm.
The leg is cylindrical or club-shaped from 6 to 12 cm in length and from 2 to 3 cm in thickness. In young boletuses it is covered with a net. Yellow over the entire surface, reddish-brown below.
The pulp is yellow. When cut it turns blue. The fruit body is aromatic and tasty.
By external signs The maiden boletus looks like a half-white one. They can be distinguished by the fact that the latter has a light yellow-brown cap, the lower part of the stem is almost black, and has a specific smell, reminiscent of carbolic acid. Also, this boletus is similar to the semi-adnexal one with the only difference being that the latter has white flesh.
What does a porcini mushroom look like? Boletus edulis), probably known even to a teenager. This is a large and very tasty representative of the boletus genus, growing in deciduous, coniferous and mixed forests. Forms mycorrhiza with some. Appears in waves. Its fruiting can be divided into several stages. Fruits most abundantly during the second stage - in mid-July. Fruiting ends in October. In cooking it is used in all kinds of forms.
Did you know? Dried porcini mushrooms are higher in calories than fresh ones. 100 g of freshly picked fruit contains 34 kcal, and the dry product contains 286 kcal..
The species is recognizable by its large hemispherical cap, reaching a diameter of 25 cm. The largest specimens are found with caps measuring 50 cm. Its color is usually whitish, but it can also be dark brown or have a reddish tint - the color of the cap is influenced by growing conditions. Its skin is smooth and velvety to the touch.
The hat is attached to a massive and high stem. It grows up to 20 cm in length and up to 5 cm in width.
The leg has a cylindrical shape, it greatly expands towards the base. Its color is white or light beige. A mesh pattern covers its upper part. Usually most of legs hidden in .
When broken or cut, the pulp does not change color, but remains white all the time. It smells faint and has an attractive taste with a nutty note.
Other boletus mushrooms are not so rarely confused with the white species. For example, the common oak and yellow boletus are very similar in appearance.
The white mushroom is attributed medicinal properties. IN folk medicine products based on it are used to heal frostbite, for angina pectoris, tuberculosis, to prevent the formation of cancerous tumors and to strengthen the immune system.
Important! The porcini mushroom is disguised as a gall mushroom, which has a bitter taste and is inedible. You can distinguish them by their cap: the lower part of the white one is white, gray, yellowish, while the bilious one has a pinkish tint. If you break the pulp, then the porcini mushroom is white, and the gall mushroom is with pink tint. The latter has a dark mesh pattern on its stem.
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Birch boletus (lat. Boletus betulicola) got its name because it forms mycorrhiza with birch trees. It often comes across mushroom pickers in Russia and Western Europe. Grows on forest edges and along roadsides. Can grow in families and alone. Fruits from early summer to mid-autumn.
In young specimens, the caps are cushion-shaped. In older people it is flat. Its dimensions can be from 5 to 15 cm in diameter. Its color is light: from white-ocher to yellowish. It can be almost white. The top of the cap is smooth, sometimes wrinkled. Its lower tubular part is white in young specimens; later, as it matures, it acquires a light yellow tint.
The leg can have a length from 5 to 12 cm. It is shaped like a barrel - widened at the bottom, narrowed towards the top. The color is white with a slightly brown tint. The upper zone is covered with white mesh.
The pulp is white, and after breaking it remains the same color. Fragrant, with a weakly expressed taste.
Burroughs boletus (lat. Boletus barrowsii) forms mycorrhiza with conifers and lives mostly in forests North America. Usually grows randomly, in small or large groups throughout the summer season.
It has a fleshy cap measuring from 7 to 25 cm in diameter. In young specimens it is round, in older specimens it is flat. Its color can be different - white, yellowish, gray. The lower tubular layer is white; as it matures, it darkens slightly and acquires a yellowish or greenish tint.
The leg is quite tall, grows 10-25 cm in height, 2-4 cm in width. It is whitish in color. The shape is club-shaped. The entire length of the leg is decorated with a whitish mesh.
The flesh of Burrows boletus is dense. Has a rich mushroom smell. It tastes sweetish. Even when cut or broken, its color remains white.
The nutritional value of this mushroom is somewhat lower compared to, for example, the white species - it is classified in the second category. It can be dried, boiled, fried, or pickled. Typically used for making soups, sauces, and side dishes.
Yellow boletus (lat. Boletus junquilleus) grows in oak and beech forests in Western Europe and some regions of Russia. It bears fruit from mid-summer to mid-autumn.
Its cap is not as large as that of other representatives of the boletus genus - it grows from 4 to 16 cm. Very rarely, specimens with a 20-centimeter cap can be found. Like all boletus mushrooms, it changes its shape over time - at first it is convex, then gradually becomes flat. As the name implies, it is painted yellow. The top of the cap is usually smooth, but can also be wrinkled. The lower part, where the tubes are located, is also yellow. If you squeeze it, the tubes will turn blue.
Leg middle length– 4-12 cm, tuberous. Painted yellow. Unlike most boletus mushrooms, it is not covered with a net. Sometimes dotted with scales or brown grains.
The pulp is dense in consistency. It has virtually no odor. Yellow in color. When cut, it changes color to blue.
Yellow boletus is considered to be the second category of mushrooms allowed for consumption. It is mainly used in fresh, pickled and dried forms.
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The growing region of the royal boletus (lat. Boletus regius) is limited to Russia. It grows in deciduous forests, mostly beech, on calcareous and sandy soils. Fruits from early summer to early autumn.
The mushroom is very attractive in appearance. It has a bright pink, pink or violet-red cap, which reaches a diameter of 6-15 cm. Its surface is smooth, occasionally dotted with white cracks. In young mushrooms it is convex, then smoothly turns into cushion-shaped and flat. Older representatives of this species have a dent in the center of the cap. Tubes in bottom layer greenish or yellowish tint.
The leg grows up to 15 cm in height. It can reach 6 cm in thickness. It is colored yellowish-brown. Its upper part is covered with yellow mesh.
The flesh of the royal boletus is yellow. If you cut it, it will turn blue. Has good aroma and taste. The consistency is dense.
This type is valuable. In cooking it is used fresh and canned.
The boletus porosporus (lat. Boletus porosporus) is often also classified as a genus of moss mushrooms. Its favorite habitat is deciduous and mixed forests. There they appear from early summer to early autumn.
His hat grows up to 8 cm in diameter. It looks like a pillow or a hemisphere. Its surface is dotted with white microcracks. Its color is dark or gray-brown. Below it is deep yellow. When squeezed, the tubes turn blue.
The leg is medium length, gray-brown in color. At the base it has a particularly rich color.
The pulp of the porosporous species is white. It is meaty in texture. Delicious, with a fruity aroma. In several sources, this mushroom is classified as conditionally edible.
Important! Among boletuses there are also conditionally edible, inedible and poisonous - for example, wolf's boletus, beautiful-legged, rooted, le Gal, beautiful, pink-purple, pink-skinned, etc. Therefore, it is important to pay attention to the color of the mushroom in the gap. Usually inedible, the flesh turns pink, bluish.
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Fechtner
Fechtner's boletus (Boletus fechtneri) grows in Russia, the Far East and the Caucasus. It can be found in the forests broad-leaved type from early summer to early autumn.
It has a hemispherical cap measuring from 5 to 15 cm in diameter. Its surface is silvery-white. The lower tubular layer is yellow. The skin is smooth, but on rainy days it becomes slimy.
The stem of this species is tuberous. It reaches a height of 4-16 cm, a width of 2-6 cm. Its surface is painted yellow, the base is brown. Most often it is covered with a mesh pattern, but it may not be there.
The flesh of this boletus is quite fleshy and elastic. Virtually no odor. Painted white. When cracked, it has a bluish tint.
In terms of taste, this boletus belongs to the third category. It is consumed fresh, salted, pickled.
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2017-10-26 Igor Novitsky
The boletus mushroom is familiar to most of our compatriots. It is incredibly tasty and very nutritious, which makes it very popular among gourmets. Experienced and novice mushroom pickers love to go on a quiet hunt in search of this particular wonderful mushroom. It is not difficult to find it in any more or less wild forest. The main thing is to learn to distinguish it from toadstools and poisonous “relatives”. In addition, boletus mushrooms can be grown artificially.
What does boletus mushroom look like?
At the very beginning, it should be explained how the boletus differs from the white one. Strictly speaking, in scientific terminology, “boletus” is a genus of mushrooms, including about three hundred species, among which there are both poisonous and edible. However, in everyday life, only one species is called boletus - porcini mushroom. Therefore, later in the article we will use the term “boletus” as a synonym for “ceps.”
The main difficulty in describing the appearance of this mushroom is that it is very variable. Because the white boletus found almost everywhere in the forests of the northern hemisphere, its appearance can vary significantly. Some scientists distinguish up to 18 subspecies of boletus depending on color, size and ripening time.
Nevertheless, a generalized description of boletus can be given. This is a fairly large mushroom with the diameter of the cap of a mature specimen ranging from 7 to 30 cm (sometimes up to 50 cm). The shape of the cap is convex, hemispherical. Old mushrooms may have a slightly flattened cap, but almost never an open one.
The skin on the cap is dry (matte or shiny) in clear weather; in damp weather it becomes a little slimy. The skin color ranges from red-brown to beige. Moreover, the older the porcini mushroom, the darker the skin. Sometimes there are lemon yellow, orange and purple color options. The skin fuses with the pulp, so it is impossible to separate it.
The pulp is quite dense, fleshy, and becomes fibrous with age. The color of the pulp of young mushrooms is white, then gradually turns yellow, but still remains light. When describing the boletus mushroom, emphasis is always placed on the fact that the flesh does not change color at the cut site. This is the key distinguishing feature of this mushroom. However, in rare cases, a slight blue or pink discoloration of the incision may be observed. The taste of the mushroom is mild, slightly mushroomy. The raw pulp has almost no smell, but a rich mushroom smell appears during the cooking or drying process.
Even a not very large boletus has a very impressive leg: 7-24 cm long (usually no more than 13) and 5-7 cm thick. It is shaped like a barrel or a mace. With age, the leg elongates, becoming cylindrical with a thickened base. The surface is either much lighter than the cap, or the same color, but a lighter shade. Almost always, the leg is covered with a dense network of light veins, especially pronounced closer to the cap.
The layer of tubes at the bottom of the cap is easily separated from the rest of the pulp and is white in young specimens and yellow or olive green in older specimens. There are never any remnants of a “blanket” on the stem, which is also a very distinctive feature of this mushroom.
In general, we can say that boletus - beautiful mushroom, which is hard not to notice while walking through the forest.
Despite the fact that every schoolchild knows what a boletus mushroom looks like, inexperienced mushroom pickers can still confuse it with similar inedible and even poisonous mushrooms.
Looks most like a boletus gall mushroom. According to scientific classification, it is quite far from the porcini mushroom, but in terms of external characteristics it is quite close to it, for which it received the nickname false boletus. The gall mushroom is not poisonous, but due to its very bitter taste it is still impossible to eat. You can distinguish it from boletus by the following characteristics:
- the diameter of the cap rarely exceeds 10 cm, while the white mushroom is usually larger;
- the flesh turns red when cut, which is not typical for boletus;
- since the pulp is very bitter in taste, the mushroom never becomes wormy;
- the mesh pattern is noticeably darker than the main color of the leg (dark brown or even blackish), while in the porcini mushroom the mesh, on the contrary, is lighter.
Another false boletus, the photo of which you see, is a satanic mushroom. He is precisely a close relative of the white one, since he is part of the same genus - “Boroviki”. At the same time, the satanic mushroom is very toxic, so it should not be eaten in principle. In most cases, the Satanic mushroom is easy to identify, but sometimes it can closely resemble a real white mushroom. Main differences:
- The color of the cap is never brown. It is usually white, grayish, or olive drab.
- The flesh of the cap is white and noticeably turns blue or red when cut. In the leg of the inedible boletus, the flesh is initially reddish.
- Old mushrooms have a distinctly unpleasant odor.
- The stem of a young mushroom is ovoid or spherical and never becomes cylindrical with age. Maximum - barrel-shaped or turnip-shaped with a narrowing towards the top.
- The main thing hallmark is the color of the leg. It is usually red or orange. Moreover, the color of the leg is always more saturated and darker than the color of the cap, while for the porcini mushroom the opposite is true.
White boletus: nutritional qualities and traditions of consumption
The nutritional value of porcini mushrooms is not exceptional. Other edible mushrooms are comparable in composition and nutritional value to boletus, or even superior to it. The value of the porcini mushroom lies in its excellent taste qualities ah and the ability to stimulate the digestive system.
Since the boletus boletus is found everywhere in Europe and the northern part of Asia, all the peoples of this natural area have culinary traditions associated with this mushroom. Moreover - interesting detail. Since we are talking mainly about Christian states, where meat is not allowed during religious fasts, but mushrooms are acceptable, boletus mushrooms have become the main substitute meat products. Many researchers believe that Europeans developed the habit of eating mushrooms mainly thanks to boletus mushrooms, which replaced meat.
In countries of Eastern Europe, including in Russia, one can even talk about some kind of culinary cult in relation to the porcini mushroom. Unlike Western Europe, where there are few forests left and most people have no idea what boletus looks like, we still have many places where wild mushrooms are abundant. In the pre-industrial era, almost every village family stored tens of kilograms of dried and pickled mushrooms for the winter. And the lion's share of them were boletus mushrooms.
Today in Russian villages they continue to dry and pickle porcini mushrooms, although in much smaller quantities. But in cities where three quarters of the population live, this tradition has practically been abandoned. Of course, yellow boletus is still very popular, but it is eaten mainly fried and boiled. Only a few city residents make small stocks of pickled mushrooms for the winter.
Boletus mushrooms: what dishes can be prepared
If you have young boletus at your disposal, you can use them entirely. But older specimens usually have a rather hard and fibrous stem that is difficult to chew. However, even it can be put to use: dried and ground into powder for use in sauces, or fried/boiled, and then ground in a meat grinder to then be added to soup and gravy.
Because the edible species Boletus mushrooms belong to the first category of mushrooms; they can be eaten in absolutely any form, that is, even raw. For example, Italians add raw boletus to salads. But, of course, mushrooms still taste better when fried or boiled.
Since this is not a culinary site, we will limit ourselves to only a general description of several of the most popular recipes:
- Mushroom julienne. Coarsely chopped boletus mushrooms, whatever they are - small or large - are fried with onions in butter until half cooked, and then sour cream and spices are added to them. After this, the lightly stewed sour cream and mushroom mixture is poured into a pot, covered with grated cheese and briefly put in the oven. It can be served as a separate dish or in combination with meat or mashed potatoes.
- Milk and mushroom soup. Finely chopped, grated, or minced mushrooms and potatoes are first briefly stewed in a frying pan while milk and water are boiled in equal proportions. Then the boletus mushroom and several types of vegetables are added to the milk-water mixture, where they are cooked as a milk-mushroom soup. In this case, you can simply add chopped and separately fried mushrooms, as well as a little semolina.
- Buckwheat porridge with porcini mushrooms. Coarsely chopped porcini mushrooms are placed in a frying pan with pre-fried bacon and onions. The mixture is slightly fried and water, buckwheat and spices are added to it. The dish is stewed until the water has completely boiled away. The finished porridge can be softened with a couple of tablespoons of butter.
- Marinated mushrooms. Mushrooms boiled in salted water are poured with a boiled marinade consisting of mushroom juice, wine vinegar, sugar, salt and spices.
For more details on cooking methods, see boletus video.
Porcini mushroom: growing technologies
Although technologies for growing porcini mushrooms have developed so much that they allow one to obtain more or less stable results, according to reviews, porcini mushrooms are not suitable for commercial cultivation. Taking into account the expenditure of time and resources, their profitability is much lower than that of conventional crops, and therefore they are of interest only as a hobby for amateur gardeners.
The reasons for the low productivity of porcini mushrooms lie in their strong dependence on trees. Only by establishing a strong symbiosis with the root system of a tree can a mushroom colony bring good harvest. Thus, in order to get serious results, you need to grow porcini mushrooms either in a garden with a large number of trees, or in groves and forest plantations. The best symbionts for porcini mushrooms are oaks, pines, spruces and birches.
In order to plant boletus or porcini mushroom (there is no difference between them), choose an unshaded, moderately moist area. Moreover, the mushroom must be planted strictly under the same type of tree under which the planting material was collected. It is also important to ensure that hoofweed and ferns do not grow nearby.
In order to get a good harvest of mushrooms in the fall, the planting site must be periodically moistened, avoiding drying out, but also without getting too carried away. Watering is carried out once a week. Beautiful fleshy boletus mushrooms, as in the photo and in the description, will appear at the end of summer.
There are two ways to plant mushrooms - seeds (spores) and mycelium.
We plant boletus with spores (seeds)
Ripe wild mushrooms are used as planting material. Wormy and dried specimens will do just fine. You can determine the appropriate mushroom by breaking the flesh of the cap. If it has a slightly greenish tint, it means the mushroom is ripe for planting.
As follows from the amateur photos and descriptions of boletus, the caps must be thoroughly kneaded until smooth to release as many spores as possible, and soaked in a weak solution of potassium permanganate (1 gram per bucket). You should also add a little sugar (5-6 tablespoons) to the water, which will create a nutritious environment. In this form, the mushrooms should stand for several hours, preferably a day.
In the meantime, we are preparing the landing site. It should be about a meter away from the tree, but in a place where many of its roots pass through. Trying not to hurt root system, you need to remove about 15 cm of the top layer of soil. Planting material is poured directly onto the roots at the rate of 300-400 g. for 20-30 sq. cm. Then the planting site is covered with loosened soil and watered abundantly. If the soil in the area itself is wet, 5-6 buckets of water during planting will be enough. If the area is moderately dry, the planting site needs to be watered periodically, but not very abundantly. Simply moistening the surface layer will be enough. If you overdo it with watering, the spores will simply be washed away from the roots, so when watering it is recommended to pour water on the tree trunk.
Sow boletus better at the end of summer, or at the beginning of September, which coincides with the natural cycle of these mushrooms.
Planting mycelium
An alternative method is to plant a “seedling”, which is a fragment of a mycelium dug in the forest.
A shaded area is selected for the landing site, like the boletus mushroom in the photo. On it, about a month before the planned landing, you need to dig a hole 25-35 cm deep and about 2 m wide, which will have to be filled immediately nutritional mixture. The mixture is made from fallen oak leaves, collected in the spring, rotted oak wood and clean manure (preferably horse manure). The leaves are laid in layers of about 20 cm, between which thin layers of wood and manure are made. The hole filled in this way should be poured with a one percent solution of ammonium nitrate, and after a week it should be completely shoveled, forming a homogeneous mass.
How to distinguish inedible and conditionally edible boletus mushrooms, what types of boletes are there.
This type of boletus has poisonous compounds in its pulp, so experienced mushroom pickers know that it is prohibited to eat it. This pain tastes bitter and causes intestinal upset, resulting in acute pain in the intestines and liver, loss of appetite and chills.
The cap of the beautiful-legged mushroom has the color of unrefined sunflower oil with a slight tint ripe cherries. The matte structure of the cap can be covered with light wrinkles, which resemble a semicircle with wavy edges. With age, the cap takes the shape of an unevenly cut ball, which has wavy edges at the cut edges. Its diameter reaches 15 cm (in rare cases it can be more). A distinctive feature of the beautiful-footed boletus is that it is not eaten and since they will immediately die from its toxic substances.
Did you know? In the early 60s of the 20th century, mushroom pickers found a boletus that weighed over 10 kg.
The boletus tubes have a lemon-yellow tint, which becomes dark olive as the mushroom ages. The length of the tube can reach 15 mm; when cut or pressed, it turns sharply blue. The pores of beautiful-legged boletes are small, round in shape, pale pink in color; with age, the pores become light yellow and then turn green. When pressed, the pores acquire a blue tint. The spores of the fungus are ellipsoidal, smooth and small (average size - 14x5 microns).
The stem of the beautiful-legged boletus is barrel-shaped and gradually changes color from the beginning of the cap to the base of the mushroom. The color starts with lemon- yellow color, then turns into carmine red, and ends brown. Old boletuses may lose the dark red color of their stems. The flesh of the mushroom is dense and hard, cream-colored. At first it tastes sweet, but then a sharp bitter taste appears. The beautiful-legged boletus is common in mountainous coniferous forests, occasionally - in deciduous trees. Most often found in forests from late July to mid-October.
This type of boletus has many different names: deep-rooted, bitter spongy, whitish, stocky. The cap of this boletus is hemispherical in shape (in young species), with a diameter of 5-18 cm (occasionally reaching 25-28 cm or more). The skin is matte, the color of calcareous soil, sometimes taking on the shade of unripe lime. When squeezed, the cap acquires a rough blue tint.
The tubes are bright yellow in color. The pores are circular in shape, small, and acquire a blue tint upon rough contact. The size of the spores is the same as that of the beautiful-legged boletus. The spore powder is golden in color. The leg of young eukaryotes resembles a cylinder swollen from the inside, 5-10 cm high and 3-6 cm long in cross-section. With age, the leg takes on the shape of an ideal cylinder. The color of the leg is bright beige, with light turquoise spots visible at the base. The top of the leg has an uneven mesh, which upon rough contact takes on a shade of heavenly color. The pulp is very similar in structure to pulp, but the taste is poor (strong bitterness predominates).
Important! Some boletes can affect liver function and destroy its cells, so at the first symptoms of poisoning you should immediately contact a medical facility for help.
This mushroom Rarely found in European and North American forests. Prefers to grow near bases or groves. It can be found in summer and autumn, although it very often forms mycorrhizae. The root boletus is very similar in description, but the latter has an unpleasant odor from under the cap. In some reference books you can see information that this mushroom is edible. It really does not contain toxic substances that are fatal to human body, But The root boletus has a bitter taste, so no one uses it in cooking.
This type of boletus has toxic compounds in its structure; in addition to the unpleasant bitter taste, it can cause irreparable harm to the body. Named after a woman who was a mycologist in France at the beginning of the 20th century. Her name was Marcel le Gal, but in Russian literature this mushroom often referred to as “legal boletus.”
The upper base of the leg is matte, almost smooth, and has a pink, less often orange, color. The shape of the cap of a young boletus resembles the shape of a convex ellipsoid. Over time, the cap becomes less rounded and takes on a cushion shape. Its diameter depends on the age of the boletus and varies from 7 to 17 cm or more. The flesh of legale has a lemon-yellow tint and a rich mushroom smell. In places where slugs have eaten, it is colored the color of ripe olives, characteristic of almost all mushrooms of the boletus genus.
The structure of the leg resembles inflated cylinder, the average diameter of which varies from 3 to 5 cm (sometimes the dimensions reach 6-8 cm). The length of the leg depends on the age of the eukaryote and can reach fifteen centimeters. The pores are painted a light carmine color, the tubes reach a length of 1.5-2.2 cm. The size of the spores and the color of the spore powder are identical in biological characteristics to the representative we described above.
Boletus is legal most often found in Western Europe. Prefers alkaline, most often grows under or oak. In forests it can be found in summer or early autumn. Legal, in addition to an unpleasant bitter taste, contains some toxic substances, therefore Eating it is strictly prohibited.
Did you know? In Italy, it will be considered a violation of the Law if you go into the forest to pick mushrooms on your own (without appropriate permission).
This type of disease can cause food poisoning, so it is classified as inedible poisonous mushrooms. The first symptoms of poisoning are: abdominal pain, nausea, diarrhea, vomiting, chills. Symptoms usually go away without medical intervention within 24-36 hours. No fatal cases of boletus poisoning have been reported so far.
This type of boletus has a fairly large cap diameter (there are specimens with a cap diameter of up to 30 cm). It is painted dark red, less often brown. Unlike all the types of boletes described above, this mushroom has a rough surface on the cap. The characteristics of the pulp of this boletus completely coincide with those described above.
The length of the leg is standard, but its diameter is quite respectable (up to 12 cm). The structure of the leg resembles a convex cylinder that tapers at the base, colored bright brown. The length of the tubes reaches 1.7 cm, the color resembles a mixture of lemon and lime. When pressed, the pores acquire a blue tint, natural form have a bright brown color. Spore characteristics are no different from other representatives of this kind.
Most often, the beautiful boletus forms with or stonecarp. Most often found in the northwestern United States. It was also found in New Mexico. This pain can be detected in mixed forests at the end of summer - beginning of autumn.
The shape and diameter of the cap are exactly the same as those of the previous representative of the Borovik genus. When wet, the cap becomes a little slimy and develops tubercles. This mushroom has an uneven color, which varies from light gray to olive gray. It has zones with a purple-red and brown tint. When you press on the mushroom, dark blue spots form. Sometimes pink-purple boletus can be damaged by insects. Damaged areas have a yellowish or olive-lemon tint.
Important!Note to mushroom pickers: anthills are often found in places where a large number of boletus mushrooms grow.
The characteristics of the tubular layer and pores are the same as in the beautiful boletus, but the pores are brighter in color (pink-orange or light red). The length of the leg of this bolet reaches 15-17 cm, and its diameter is 7 cm. The color of the leg is lemon yellow with a slight pinkish-purple tint. At the end it has a light burgundy mesh, and when pressed it takes on a blue tint.
The flesh of this representative is dense, has a pleasant fruity smell, olive-yellow color. At the cut site it turns dark blue, after a while the color becomes a contrasting wine shade. Pink-purple boletus It has sweet flesh and pleasant taste characteristics, but it is not recommended to eat it raw or boiled, as it is a poisonous representative of boletes.
The pink-purple mushroom is found on calcareous soils, in forests, and more often in mountainous areas. Prefers to grow among beech and oak trees. This disease has been little studied by mycologists, so it is not recommended to collect it. In addition, it is quite rarely encountered by mushroom pickers. It is most widely distributed in Western Ukraine, Russia, and some European countries.
This type of boletus looks almost the same as the pink-purple one. The cap, unlike the mushroom described above, has a slightly velvety skin. Sometimes it is covered with some kind of sticky substance, has a chocolate-gray coating, and the edges are painted light burgundy. The stem of the pink-skinned bolet is very similar in structure and color to the stem of the representative described above, the only difference is that it can reach a length of 20-22 cm. The pulp has a less pronounced taste and smell.
Did you know?The first images of mushrooms appeared 1450 years before the birth of Christ. The images were found by archaeologists in the territory of modern Egypt.
The tubes of mature representatives acquire dark shades (greenish, more often purple-blue). This boleth is very similar to the satanic mushroom, which is found in the same places and grows in the same conditions. However, the pink-skinned representative of this genus is very rarely found by mushroom pickers, so mycologists have not studied it well enough. Experienced mushroom pickers do not collect this type of boleth, as it contains poisonous compounds. Inexperienced people ate pink-skinned boletus mushrooms, which caused clear symptoms of food poisoning after 2-3 hours. Chills, pain in the stomach and liver, nausea, vomiting, diarrhea, etc. occur. No fatal cases of pink-skinned boletus poisoning have yet been recorded, but if you eat too many mushrooms of this species, you may experience convulsions that can even lead to loss of consciousness. Moreover, the pink-skinned representative cannot be consumed even in boiled form (after long hours of heat treatment, toxic substances do not disturb their structure).
The shape of the wolf's boletus cap has a standard structure, which belongs to almost all representatives of the Borovik genus. The diameter of the cap can vary from 5 to 20 cm, depending on the age of the mushroom. The color of the cap varies, often depending on the age of the representative and on the minerals contained in the soil (light red, purple-pink, light pink (young boletes), burgundy). Biological characteristics they say that young representatives of the Wolf species have a lighter skin color (often dull coffee, light gray). With age, the mushroom acquires strict dark shades of brown or carmine-red color, the skin becomes completely bare (without a felt coating).
The leg of the cleft palate is of a standard shape (a convex cylinder becomes almost ideal with age). The length of the leg, unlike other representatives of the genus, is small, reaching only 6-8 cm, diameter - 3-6 cm. The color is the color of yellow grapes with barely noticeable light red spotting. The tubular and spore characteristics are standard, but there is a difference in size (the tubules are small, but increase with age). Like other boletes of this genus, this mushroom, when pressed, takes on the color of ripe blue grapes. The pulp of the mushroom does not have a pronounced distinctive smell or taste. Wolf's disease is most often found in deciduous forests in Israel (from November to the end of December). It grows in groups and is quite common in this country. Refers to moderately edible mushrooms. They are eaten after careful heat treatment (cook for at least 15 minutes at a temperature of 100°C, the decoction is not consumed as food, since disintegrated toxic substances remain in it).
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Boletus mushroom (lat. Boletus) - belongs to the kingdom of mushrooms, not plants. Translated from Latin, its name stands for “growing in coniferous forests.” The mushroom grows widely in the Russian Federation and other countries.
general description
At the same time, the hat can be both smooth and velvety to the touch. Its shape is round. The pulp of the mushroom is lemon or white. There may be disputes different color, but most often brown.
The main part of porcini mushrooms has a cap, the diameter of which reaches 30 cm. But it is better not to take such mushrooms, they are not very tasty. The skin of the mushroom cap can be of various shades - from light to brown. For the most part, there are no irregularities on it. After rain, the skin becomes slightly slimy. Young mushrooms have a cap shape close to a ball.
Important! There is pulp at the break good boletus always remains white. This makes it possible to use them for cooking, frying, salting and pickling. The mushroom stem can reach 20 cm. Its color is defined as white or brown.
Main edible varieties of boletus
Each type of mushroom is beautiful in its own way. In total there are about 300 varieties of it. We will consider only the most popular ones.
Species name | Description of the cap | Description of the leg |
Where is it found? |
Kolosovik (lat. betulicola) |
Diameter - from 5 to 15 cm, the flesh is white, dense, with a pleasant smell, the skin is smooth |
The leg has a barrel shape, white color, solid |
Mainly in Russia |
Burroughs (lat. barrowsii) |
Flat cap, diameter from 5 to 25 cm, white flesh |
The leg is club-shaped, white, with mesh |
North America |
Fechner (lat. fechtneri) |
Diameter - up to 15 cm, white flesh |
The leg may have a reddish tint inside, but it itself is yellow |
Growing in Russia |
Bicolor (lat. bicolor) |
The hat is reddish |
The leg is reddish |
North America |
Maiden (lat. appendiculatus) |
Cap up to 20 cm in diameter, flat, reddish |
The leg becomes sharper towards the bottom |
Mixed forests of Europe |
White mushroom (lat. edulis) |
Cap diameter up to 30 cm, convex shape |
The leg has the appearance of a club or barrel, club-shaped |
|
Bronze (lat. aereus) |
Chestnut cap, diameter up to 40 cm, there are areas with a whitish coating |
The leg is dense, reddish in color, has the appearance of a barrel, in height from 9 to 12 cm |
Forests of Europe, southern Russia |
False boletus: main types
Boletus can be not only edible, but also false. It is dangerous to humans and is not suitable for cooking. What does a false boletus look like? Each type has its own characteristics. Let's look at them in the table.
Boletus mushroom: description (video)
Species name |
Description of the cap |
Description of the leg | Where is the mushroom found? |
Purple (lat. purpureus) |
Convex, wavy edges, spots present |
Reddish leg |
In deciduous forests |
Satanic (lat. satanas) |
Hemispherical cap, yellow flesh |
The leg is reddish above, brownish below |
Deciduous forests |
Beautiful-legged (lat. calopus) |
Dry, matte, has wrinkles |
The leg is pointed on top, yellow, gradually acquiring a brown tint towards the end |
|
Le Gal (lat. legaliae) |
Smooth, orange tint |
There is a red mesh at the top of the leg |
European forests |
Beautiful (lat. pulcherrimus) |
Hemispherical, has a brown tint |
Has a reddish tint |
In Russia and other countries |
Features of growing boletus
Growing mushrooms is quite difficult. The thing is that if it does not have a connection with the roots of the trees, it will not develop. Accordingly, you can grow boletus only if there are trees on your site.
To obtain spores, soak the mushroom for a day. Then the solution is filtered and poured directly under the trees. At the same time, in the future it is recommended to water the mycelium so that it does not deteriorate.
You can also plant overripe chopped mushroom caps. Then you will get your first harvest within a year.
So, boletus is beautiful mushroom, which is a pleasure to cook. Finding it is considered a great success, and if you start growing it on your plot, there will be an abundance of mushrooms.
Cooking options
We offer you the simplest and most delicious recipes preparing this aromatic and tasty mushroom.
How to cook boletus for children
Everyone knows that boletus can be fried. How to cook mushroom for children? It's best to make soup. To prepare it you will need:
- 1 carrot;
- 5 potatoes;
- 2 tbsp. l. sunflower oil;
- pepper and salt;
- 2 liters of water;
- half a kilo of mushrooms;
- 2 onions;
How to cook soup? First you should clean and wash the mushrooms. Then they are cut into pieces. Then pour water into the pan, add mushrooms, salt everything, and put it on the fire. Afterwards, the boletus mushrooms are boiled for 20 minutes. Pre-chopped potatoes are placed in the broth.
Then you should peel the onion and cut it into rings. Grate carrots. Then fry the onion in vegetable oil in a frying pan for 7 minutes. Then add carrots and fry for another 15 minutes. After the soup is boiled, when it is ready, it should be allowed to brew for another 20 minutes. It is recommended to serve the dish sprinkled with herbs and sour cream.
Marinated porcini mushrooms (video)
Application in medicine
Boletuses have unique properties, this makes it possible to use them in medicine. The large amount of calcium they contain helps the heart function. Calcium and iron ensure strong bones. A special powder is also made from the mushroom, which helps in the fight against anemia.
Eating mushrooms also helps improve immunity. Moreover, boletus contains a large number of vitamins, respectively, they help against vitamin deficiency.
The mushroom will also help fight fatigue syndrome. For this purpose, a special tincture is made from its pulp. Drink it for high excitability and insomnia. There are practically no contraindications to the use of the mushroom. However, you should not pick mushrooms near highways, or near industrial enterprises. Very young children should not be given boletus mushrooms; their bodies simply do not produce the enzymes necessary to break down the fungus.
All fans of mushroom growing probably know what a porcini mushroom looks like, but for those who do not know how to distinguish edible from inedible, this article will be useful, which describes the porcini mushroom in detail, provides its photos and main types.
Using the information from this article, you will learn to distinguish edible mushrooms from false ones, learn about the main types and characteristics of porcini mushrooms, and learn where and when it is best to collect them.
What does a porcini mushroom look like?
Porcini mushrooms are considered the most delicious and aromatic, in addition they also have high nutritional qualities. This favorite of mushroom pickers is easily recognized by its large, fleshy cap and thick stem (Figure 1).
Note: Depending on the age and place of growth, the color of the cap can vary from light, yellowish to dark brown. The surface of the cap is pleasant to the touch; its upper skin is tightly attached to the pulp, so it is quite difficult to separate it.
In dry weather, the cap dries out, becoming covered with a network of deep wrinkles, and during rain, a thin layer of mucus forms on it.
![](https://i1.wp.com/mirfermera.ru/uploads/posts/2017-07/1500215752_1.jpg)
A ripened specimen has dense, juicy white pulp, which with age becomes fibrous and acquires a yellowish tint. Distinctive feature its leg is barrel-shaped or club-shaped, which becomes cylindrical as it matures. As a rule, at the base of the cap, the stem is covered with a network of light veins that almost merge with the main background of the skin. In this case, the leathery ring on the leg is missing.
You will find collection tips in the video.
What are the types?
Among the wide variety of porcini mushrooms, both edible and poisonous species are distinguished. Experienced mushroom pickers are well aware of the following edible species (Figure 2):
- Dark bronze;
- Summer white;
- Birch;
- Borovik;
- Dubovik;
- White pine mushroom.
The most popular types of porcini mushrooms with photos and descriptions will be given below.
Characteristic
Experienced mushroom pickers know what a porcini mushroom looks like, but for beginners in this business it makes sense to give detailed description and external features of each type.
Dark bronze gets its name from the color of the cap, which in a young specimen has a dark chestnut tint, changing with age to bright chestnut or copper brown. The skin of the cap is never slimy, even in damp weather.
Note: Leg in at a young age It is painted in pale pink tones, darkening to wine pink and pink-brown shades when ripe.
The flesh of the cap of young specimens has the same wine shades, the flesh of the leg darkens slightly when cut, but does not turn blue, it has a pleasant mushroom smell and a sweetish taste.
The color of the summer cap has many shades: from coffee to ocher, sometimes with light spots. The hat itself is soft suede to the touch; when it dries, it becomes covered with deep cracks, forming a mesh pattern on the surface. The leg is light brown, light coffee in color with a brownish mesh pattern at the bottom, fluffy and white at the base. The flesh of the leg does not change color when cut and remains creamy (white). It has a pleasant aroma and sweetish taste.
Birch has a smooth cap of yellow-brown, often uneven color, which becomes slimy in rainy weather and becomes dull when dry. The skin of the cap is firmly attached to the flesh, so it is impossible to remove it. The dense leg is fleshy, decorated with a pale mesh pattern in its upper part, and does not change color when pressed. The pulp is white, juicy, fleshy, has a pleasant smell and sweet taste.
![](https://i0.wp.com/mirfermera.ru/uploads/posts/2017-07/1500215779_2.jpg)
The boletus is distinguished by a bare, sometimes thin felt cap, the color of which can vary from almost white to brown.
Note: In damp weather it becomes covered with a thin layer of mucus, in dry weather it becomes dull or shiny. The base of the leg always remains thickened, and its general color can match the color of the cap, being only a shade lighter.
In addition, in its upper part it has a clearly defined mesh. The boletus pulp is strong, fleshy, and does not change when cut. In its raw form, boletus does not have a pronounced specific odor, which only appears when dried and cooked. The taste is also weakly expressed.
Dubovik has an unevenly colored velvety cap that is sticky in wet weather. Within one cap, different shades can be combined: from yellow-brown to brown-gray. The surface skin of the oak tree is not removed. The leg bears a brownish-red mesh pattern with elongated loops on a general yellow-orange background. You can often see red spots on the middle part of the leg and green spots at its base. The pulp is fleshy, yellowish in color, acquiring a bright blue-green hue when cut, which gradually turns into black. Dubovik has neither a special smell nor an unusual taste.
Thick and short leg pine type crowned with a cap, which can be either smooth or scaly, wrinkled or tuberculate, becoming slightly slimy in wet weather and matte in dry weather. The color of the cap ranges from dark brown to chocolate brown with a purple tint. Usually the cap is lighter around the edge (from pink to white), the skin is not removed from it. The leg is covered with a reddish mesh, clearly visible in the upper part. The pulp is juicy, white, pinkish under the skin of the cap, has a pleasant mushroom smell or resembles the smell of a toasted nut. When cooked, the sweetish taste is slightly pronounced.
Peculiarities
Porcini mushrooms are quite widespread almost all over the world, even in hot Africa. Thus, the dark bronze boletus can be found in oak and beech, hornbeam and chestnut forests in Europe, North America and Africa. In our country, boletus mushrooms prefer the Transcaucasus, growing there from June to September.
Note: The names of some species directly indicate their habitat. Thus, birch grows exclusively under birch trees, both in forests and groves, and along roads throughout Russia from June to October. Pine grows, respectively, in pine forests, less common in spruce and deciduous forests northern regions European part of Russia and Siberia. Oak trees feel comfortable in oak forests in the Caucasus and Primorsky Territory, as well as in middle lane RF and in southern regions, and spruce trees prefer fir and spruce forests, where they appear in June and bear fruit until autumn.
As is known, they have a variable growth cycle, which depends on climatic conditions and places of growth. In regions with a warm climate, they appear as early as June and bear fruit until November. In the northern regions, their harvest can be harvested in June - September, while they appear en masse only in August. Representatives of the genus grow in entire families or colonies. You should know that they all quickly lose their beneficial properties after cutting. Therefore it is necessary to as soon as possible After collection, carry out processing to preserve the maximum amount of micro- and macroelements.
Biological description
The porcini mushroom is a representative of the Borovikov genus. Its tubular leg is barrel-shaped, always thickened at the base. The surface of the leg is painted white, sometimes with a brown or red tint; it is covered with a network of white veins, more noticeable in its upper part.
Depending on the age of the mushroom, the shape of its cap changes:
- In young specimens it is convex, and in mature specimens it is spread out.
- The cap is smooth to the touch, slightly wrinkled. In damp weather it becomes slightly slimy, in dry weather it becomes dull and slightly cracked.
- The color of the cap can vary from light to brown shades. The older the specimen, the darker its cap.
They have juicy fleshy pulp, which grows into fibers with age. Its color is white, yellowish with age, and does not change when cut. This species is also characterized by a faint odor and a slightly pronounced taste, which are more pronounced during cooking.
Where does the porcini mushroom grow?
Porcini mushrooms can be found on almost all continents except Antarctica and Australia. They grow in deciduous, coniferous and mixed forests (Figure 3). Most often they can be found under oaks, birches, beeches, hornbeams, spruces, pines, fir trees, as well as on mosses and lichens.
![](https://i1.wp.com/mirfermera.ru/uploads/posts/2017-07/1500215899_3.jpg)
They are found extremely rarely in the tundra and forest-steppe, and are completely absent in the steppe. They take root well in different types of soil, excluding swamps and peat bogs, where the ground is waterlogged. They love places well lit by the sun, although they can grow in partial shade, but at low daily temperatures their growth slows down.
False white mushroom: photo and description
It happens that the baskets of inexperienced lovers of “silent hunting” end up with specimens that are very similar to white ones, but in fact are their poisonous “doubles”.
Without sufficient experience and the necessary amount of theoretical knowledge, it is quite easy for a person to make a mistake. After all, false whites grow in the same places as edible ones, and in close proximity to them. That is why it is necessary to learn to distinguish between real species and their poisonous “doubles” (Figure 4).
Characteristic
To learn how to accurately recognize inedible doubles, you need to familiarize yourself with the photo and description false mushroom and its main types.
The most dangerous to human health and life are bilious and satanic (Figure 5). Gall , called bitterling, it is found on well-warmed sandy or loamy soil at the edges of coniferous forests. Therefore, it is easy to confuse it with pine, although it looks like oak.
Note: It received its second name as a result of the fact that earlier mushroom pickers tested its edibility by tasting it, because a specific bitterness appears within the first ten seconds, and during heat treatment it intensifies many times.
And yet, if you doubt its edibility, learn to test it using less risky methods. Pay attention to its appearance. The gallstone looks impeccable because due to its bitter taste, neither animals nor insects eat it.
![](https://i1.wp.com/mirfermera.ru/uploads/posts/2017-07/1500215928_4.jpg)
Satanic is similar in appearance to oak, and can be found in warm oak forests, next to linden and hornbeam trees. And although scientific literature classifies it as conditionally edible, you should know that consuming it raw is extremely dangerous, since even a young specimen produces sufficient quantity poisons to strike a blow to human health and life.
Description
In addition to the same place of growth, the gall mushroom is similar in appearance to the edible one. It has the same convex brown cap and a cylindrical leg thickened at the base with a network of veins. The difference lies in the color of the tubular layer: in the gall layer it is pinkish or dirty white, which is not at all characteristic of the present one. Yet the main difference is the very bitter taste.
As for the Satanic one, its cap is quite pleasant to the touch and can be colored either gray or olive green. brown colors. Just as in the case of bittergrass, you should pay attention to the color of the tubular layer.
Note: In the poisonous satanic one, it is painted in bright colors: orange, red. Also characteristic feature called the bright red color of the mesh on the leg.
In addition, the flesh changes color when cut - from yellow or white it turns blue within a few minutes, and it is advisable to check the mushroom right in the forest. The unpleasant smell of rotting onions, characteristic of overripe specimens, should also alert you.
What is the difference
Although edible whites are represented by several species, each of which has its own notable characteristics, there are a number of characteristics common to all true species:
- Their tubular layer can only have a white, yellow or olive color, while the bitterling plates are colored in pinkish tones, and the tubular layer of the satanic has bright orange-red shades.
- Edible specimens have dense pulp without a pronounced taste or smell; in poisonous specimens it is watery.
- The pulp does not change its color at the break even during heat treatment. But the pulp on the cut of the gall fungus acquires a pinkish-brown tint. Satanic changes the cut color to purple.
- Among other mushrooms, forest dwellers often leave traces of their vital activity on white mushrooms, using them as food or as a place to breed offspring.
![](https://i0.wp.com/mirfermera.ru/uploads/posts/2017-07/1500215913_5.jpg)
No matter how large the mushroom is, give preference to smaller, but younger specimens, because it is well known that what older mushroom, the more hazardous substances it accumulates.
Polish white mushroom: photo and description
The Polish white mushroom is quite rare, and therefore is extremely popular among mushroom pickers. In addition, it contains a very large number of useful elements.
Using the photo and description Polish mushroom, you will learn to easily find it in the forest (Figure 6). Its appearance is similar to the usual one: the same brown cap of different shades, slimy during the rainy season and dry the rest of the time; its skin is also difficult to separate, and the cap itself in mature specimens has an outstretched shape. Upon closer examination, you can notice some differences, for example, small clusters of yellow tubes on the stem, which, in turn, is colored in tones from light brown to red.
Characteristic
Lovers Polish mushrooms know that when collected they can change the color of the cap and stem from brown to bluish. This occurs when pressed and is absolutely safe.
In addition, you should know that in nature there is no poisonous doubles of this type. Even the dangerous satanic mushroom has such obvious differences that it is impossible to make a mistake when collecting Polish mushrooms.
Peculiarities
A remarkable feature of the Polish mushroom is the fact that it grows only in forests with clean ecology, therefore, even growing to large sizes, it does not accumulate radiation and toxic substances. For this reason, even overgrown representatives of this species do not pose a danger to human health and life.
![](https://i2.wp.com/mirfermera.ru/uploads/posts/2017-07/1500215987_6.jpg)
They are found singly or in groups in the European part of Russia, the North Caucasus, as well as in the Far East and Siberia. They prefer coniferous, less often deciduous forests, where they grow mainly on sandy soils next to pines, spruces, beech, oak, and European chestnut. The harvest can be harvested from June to November, when other tubular types are almost never seen anymore.
Borovik: photo and description
Often all porcini mushrooms are called boletus mushrooms. Their distinctive feature is massive fruiting body, where the cap looks like a pillow, and the leg has a thickening in the middle or at the bottom (Figure 7).
The surface of the cap can be either completely smooth or velvety, and the surface of the stem can be fibrous or covered with scales. Boletus has white flesh, which may turn blue (red) or remain white when cut.
Characteristic
Thanks to his useful composition(vitamins A, B1, C, D, iron, calcium) boletus is widely used in medicine and pharmaceuticals.
Powder made from boletus is used to treat diseases of the musculoskeletal system, anemia, as well as for the normal functioning of the heart muscle and improve immunity, vitamin deficiency and chronic fatigue syndrome.
Peculiarities
Boletuses are common on almost all continents. They can be found in both deciduous and coniferous forests near oaks, hornbeams, beeches, pines, and spruces. Moreover, they can grow either singly or in entire colonies. It is noteworthy that the weight of individual solitary boletus mushrooms can reach up to 3 kg, although they bear enough fruit short period time - only 1 week.
![](https://i0.wp.com/mirfermera.ru/uploads/posts/2017-07/1500216069_7.jpg)
You should know that in young specimens the cap and stem are valued equally, while in older specimens the stem becomes coarser and loses its nutrients, so only the cap is suitable for cooking.
More information about porcini mushroom, its types and search features is in the video.