Description of the boletus mushroom: where it grows, how to collect it. Boletus and boletus: false boletus, how to distinguish different types of mushrooms
Kira Stoletova
The boletus mushroom is one of the most delicious and healthy basidiomycetes. Its quality characteristics are comparable to porcini mushrooms. Belongs to the Boletov family, the Obabok genus. In our forests, the boletus mushroom is represented by several species. All of them are edible, but differ in taste.
General characteristics
The mushroom cap is matte, has a hemispherical shape, and is colored grayish or pale chocolate. As it gets older, it begins to resemble a pillow. The diameter of the head reaches 18 cm. When humidity increases, sticky mucus appears on the surface of the cap.
Boletus looks like Boletus. The main differences are the shape of the stem and the color scheme of the cap. The long, dense and fibrous stalk, expanding at the bottom, reaches 9-12 cm in height. The color of the leg is off-white. In the lower part, its surface is covered with dark scaly processes.
The hymenophore is predominantly tubular, in some species it is lamellar. It is painted white, and as it matures it becomes gray and watery-loose. The pulp is white and has a greenish tint. When cut, it turns slightly gray when exposed to air. Exudes a pleasant mushroom aroma.
In young specimens the fruiting body is dense and tender in taste, in old specimens it is loose and contains large number moisture. Boletus grows singly or in groups. The collection season begins in May-June, which depends on the region, and ends late autumn. The Spring Boletus appears very first.
Species
There are more than 40 species of boletus. The most popular:
- Common boletus;
- Marsh or White boletus;
- Boletus Pinkish or Oxidizing;
- Gray or Grabovik;
- Black boletus, which is popularly called blackhead;
- Boletus variegated.
In Russia, the most famous are Common boletus and Grabovik. In addition to them, there are 7 more varieties. All types of boletus mushrooms are edible mushrooms.
The false boletus, which is dangerous to human health, is distinguished by its pink hymenophore in older representatives. The young false boletus has a white hymenophore. Young specimens are recognized by pressing on the spore sac: if it turns pink, then the mushroom is poisonous.
Obabok Birch
Common boletus is an edible cap-pediculate mushroom that grows in birch plantings, deciduous, mixed forests. Its cap is dome-shaped, diameter is 15 cm. White boletus has a color from dark chocolate to grayish, which depends on the region in which it lives. The surface of the cap is thin felt or bare.
The hymenophore is tubular and detaches from the body without effort. Young hymenophore white, becomes grayish as it matures. The spores are olive-brown. The fruit body is white, does not change color at all or becomes slightly pink tint on the cut.
Swampman
Swamp Boletus or White Birch, growing in small groups or alone in wet areas, located on the outskirts of swamps and lakes. Appears in September after heavy rain. Fruits until the end of autumn. Forms mycorrhiza with the root system of birch.
The Bolotnik's hat reaches 12 cm in diameter. The shape is convex, then cushion-shaped. The surface is dry, white or off-white. Old Bolotnik is painted greenish-gray. Such specimens are not collected.
In young mushrooms, the hymenophore is tubular and gray-green. The pulp is watery, white, loose structure, does not change color when cut. Exudes a mushroom aroma. The leg is tall, thin, slightly widened at the bottom. Painted white, covered with small scales.
Oxidizing
The pinkish edible mushroom Boletus forms mycorrhiza with tree and shrub birch trees. Collect the pinkish look in northern forests, it prefers to grow on the slopes of groves, in highlands, and on waterlogged soils. He appears in the forests in the fall after heavy rains. It is distinguished by a small cap, colored yellow-brown. The tubular hymenophore is white and later turns gray.
The white stem is shorter when compared to other mushrooms in this family. Its surface is covered with a large number of gray scales. In some specimens, the legs are bent towards the direction from which it falls more light. The pulp is white, dense, and turns red when cut.
Grabovik
The Gray boletus is popularly called Grabovik. The young specimen, growing in the same area as Oxidizing, is distinguished by the wrinkled structure of its hemispherical cap, its diameter is 6-15 cm. The color palette is varied. The surface of the cap can be painted in the following colors:
- grey;
- yellow;
- black;
- olive brown.
The leg, 6-18 cm high, is strongly swollen, later becomes cylindrical, narrowed downwards. When pressed, the leg acquires a darker tone. Gray boletus mushrooms form a mycelium with birches, oaks, beeches and nuts; the collection begins in June, when the mountain ash blooms.
Blackhead
These mushrooms, growing in moist and swampy soils, are called "Black" for dark color hats. Wormy boletuses of this type are very rare, which distinguishes them from other species.
The first mushrooms appear in summer time. The peak of mushroom fruiting is observed in September. If the summer was dry, they will not appear.
Description of the black boletus mushroom:
- cap 16 cm in diameter, matte black or chocolate brown;
- surface fruiting body dry, velvety, after rain and when humidity rises – sticky, slimy;
- the pulp has a hard structure, the pores turn blue when cut;
- the leg is dirty white, thickened, about 12 cm high.
Obabok Tsvetnoy
The main symbiont for the formation of mycorrhiza is birch, minor beech, and aspen. The multi-colored representative is painted gray and white, with pronounced strokes. The hat is up to 12 cm in diameter.
The flesh is white and turns pink after a while when cut. The smell is barely noticeable. The tubular hymenophore is finely porous. The spores are light brown.
Useful properties
High nutritional value and low calorie content make these mushrooms indispensable ingredients in the diet of people who want to lose weight or gain muscle mass. The fibrous pulp after heat treatment resembles the taste of meat. Boletus contains protein, which includes 8 essential amino acids that the human body is not able to synthesize on its own.
The mushroom pulp includes 35% protein, about 14% glucose, 4% fat, 25% fiber. Among the beneficial properties of the mushroom, the presence of a large number of microelements and vitamins is noted:
- thiamine;
- zinc;
- nicotinic acid;
- vitamins of group B, C, D, E, A;
- magnesium;
- sodium;
- phosphorus;
- iron;
- manganese.
This species is the record holder for manganese content. Phosphoric acid present in the composition has a positive effect on the functioning of the musculoskeletal system due to its participation in the construction of enzymatic cells. White mushroom(Boletus) and Boletus are considered competitive specimens. They are actively used in folk and traditional medicine for a long time.
Contraindications
There are no contraindications to the use of birch as such, but it is prohibited in case of individual intolerance. It is not advisable to prepare such food for children under 8 years of age and people suffering from stomach ulcers. The fiber contained in mushrooms takes too long to digest, which can cause stomach upset in babies.
You should not collect boletus mushrooms in forests located near factories, landfills, public places and near the highway. They accumulate toxins. An overripe green organism is dangerous.
Application
It is classified as a gourmet mushroom, so most people only know about its use in cooking. In fact, this representative of basidiomycetes can be a good substitute medicines. The fiber and protein content makes it possible to prepare dietary supplements for athletes.
Boletus will be useful in agriculture. After burning the mushroom bodies, ash is formed, which contains calcium, phosphorus, zinc and nitrogen, which provides stable nutrition and prevents the soil from losing its quality. Mushroom products are suitable for formulating feed for cattle, pigs and poultry.
In cooking
The product must be processed before use. First, it should be cleaned from adhering dirt, removed the skin, trimmed bottom part legs. If the product needs to be dried, it should not be washed. Dirt is removed, and then the cap is simply wiped with a damp cloth.
To prevent the product prepared for gourmet dishes from turning blue, after cleaning it is soaked in a slightly acidic solution of water and lemon (juice from 0.5 fruits per 1 liter of water). It does not need to be soaked for several hours like milk mushrooms, 20-30 minutes is enough. The cooking technology involves double boiling. For the first time, you only need to boil the product for 5 minutes after the water boils. Then it is transferred to another pan, put bay leaf, a whole onion, a couple of allspice peas, cook for 20-30 minutes until fully cooked.
Boiled raw materials are used for pickling, making soups, mushroom caviar, salads and other dishes. You can prepare for the winter dried mushrooms or freeze fresh or boiled products in portions. Storage requires compliance with the following rules:
- dried fruits with signs of mold must be disposed of;
- frozen products are used immediately and are not re-frozen;
- When the brine in the jar becomes cloudy, the product is discarded.
In medicine
IN folk medicine it is used in tinctures and ointments to eliminate pain in osteochondrosis and gout. The affected areas should be treated 3-4 times a day. Tinctures are taken 2-3 times a day to increase immunity and sexual activity. Individual components of the basidiomycete, together with alcohol, provide an analgesic effect and eliminate nervousness.
The exceptional properties of the body allow it to be used in the manufacture of weight loss products. In cosmetology, an extract from it is used as a rejuvenating component.
Growing
Basidiomycetes are being actively cultivated. At home it is easy to grow personal plot clearing with delicious mushrooms. You can plant seeds at your dacha that you collected yourself or buy ready-made hymenophores. The basidiomycete will bear fruit well in an area where there are birch trees that are 2 to 4 years old.
If you need to collect seeds with your own hands, select several old fruits. At a distance of 50 cm from the trunk, beds are made with a depth of 21-31 cm. Crushed stone is laid on the bottom, then coarse sand and a turf mixture. All this needs to be treated with high-quality compost.
If the collected hymenophore is hard, it is better to soak it together with gelatin and dolomite flour in a ratio of 1: 0.2: 0.3. The mixture is placed in the holes, covered with compost, and mulched with a turf mixture on top. Stable high humidity soils are maintained within 70%. To successfully grow a product on a plot, special attention should be paid to harvesting. The main thing is to make sure that the farm that produces the root shoots is not destroyed, otherwise it will be the last harvest.
An easier option is to buy a kit for a beginner, which includes a special basket with seed material, substrate and detailed instructions. You can easily find them in any specialty store.
Boletus / Where and when to collect this beautiful mushroom/ High definition video.
False and real boletus
COMMON BEROT MUSHROOM (boletus).
Conclusion
Boletus - delicacy edible species mushrooms, including more than 40 subspecies. The name is due to the occurrence of symbiosis with birch. All representatives are rich nutrients and minerals. Today, planting forest basidiomycetes in summer cottages is actively practiced.
Before you start quiet hunt When looking at mushrooms, you need to carefully familiarize yourself with the appearance of the correct, edible mushroom. False poisonous subspecies can elegantly masquerade as their real counterparts, and often such a substitution is not noticeable. Has excellent camouflage properties false boletus, which provokes the development of very complex poisoning. And for a timely response to intoxication, it is important to be able to recognize the symptoms that indicate a problem has arisen, and also to do everything without panic necessary methods first aid to the victim.
Characteristic differences between poisonous and edible representatives
The real boletus has an inconspicuous appearance. The light cap is covered with mucus, and the adult mushroom gains tone and becomes ocher in color. Also characteristic is a strong increase in the thickness of the leg near the ground, and the entire color is similar to birch. The spores of this fungus are colored pink or the same, but with an admixture of brown. Additional measure definitions edible product serves as a cut. After a little time, it should not change color. If, however, a change in shade occurs, then such a mushroom cannot be eaten.
The false brother of the boletus, or as it is also called, the gall or bitterweed, always has a more spectacular appearance. The cap is not whitish, but brown and does not have a mucous coating, and the size can reach 12 cm in diameter. The stem of the false boletus is drop-shaped and has a characteristic mesh-like pattern near the cap. Most often, such subspecies are found on forest edges and loams.
The main differences between these mushrooms are:
- Very bitter taste of pseudo mushroom. Even worms do not touch him;
- Absence of mucous film in false boletus;
- A cut of bitterling will have a pinkish tint;
- The leg of the false subspecies is mottled with superficial veins.
Carefully study each mushroom, and the slightest suspicion of a false mushroom should be a reason for its disposal. Only a responsible approach to this issue can protect you and your family from tragic consequences.
What is the hidden danger of poisoning?
Poisoning with false boletus does not cause severe intoxication of the body and nothing will happen from a couple of three mushrooms. But systematic inclusion in the diet leads to inevitable health difficulties. The toxin is the resins contained in fungal tissues. They strongly irritate the gastrointestinal mucosa.
Long-term inclusion of a false subspecies in the diet will sooner or later lead to defeat internal organs. The liver suffers the most and severe forms of poisoning can cause the development of cirrhosis. Weakening immune system and personal intolerance leads to the following consequences:
- Malfunctions of the gallbladder and excretory tract;
- Toxic liver damage;
- Attacks of dizziness;
- General weakness and drowsiness.
However, you are unlikely to be able to eat large amounts of bittersweet. This is due to the unpleasant taste that spices cannot drown out. And even one mushroom will make all cooked mushrooms equally bitter.
Characteristic symptoms of poisoning
People often ask about the risk of poisoning from this type of mushroom. This possibility exists, but is much less common than intoxication with other mushrooms. Poisoning can occur after eating pickled mushrooms, since the acidic environment neutralizes the bitter taste. Intoxication will be manifested by the following symptoms:
- Vomiting begins;
- Cravings in the stomach;
- Failure of the normal functioning of the digestive system.
The first signs of illness will become noticeable 2-3 hours after tasting the boletus mushrooms. If severe vomiting is not stopped in time, dehydration may occur. Only competent assistance to the victim will relieve him of intoxication quickly and without complications.
Help with poisoning
So can you still be poisoned by such mushrooms? No one can answer the question accurately. But, with any changes in well-being, it is necessary to provide assistance to the patient. As they say, God protects those who are careful. Gastric lavage will relieve the victim of the remains of boletus mushrooms inside the body. To carry out such an event, it is necessary to give the patient 2 liters to drink ordinary water, and then induce gagging by pressing on the root of the tongue. The steps must be repeated until the stomach is completely cleansed.
After such events, be sure to drink a suitable sorbent that will help remove toxins. naturally. Cover the victim with a blanket if weakness and chills appear.
It is extremely rare that breathing may become difficult when poisoned by false subspecies of boletus, and the normal functioning of the central nervous system is also disrupted. Such rare symptoms are provoked by the rapid spread of harmful substances throughout the body with the help of vascular system. With such manifestations, qualified medical assistance is needed.
Rehabilitation period after poisoning
Toxic hepatitis in case of poisoning should be treated only with drugs prescribed by the attending physician. A complete examination will give a comprehensive understanding of the course of the disease and it is possible to select adequate therapy to restore the normal functioning of the organ.
As a rule, there are no special measures during the rehabilitation period, except for drinking plenty of fluids. This will help restore water balance in the body, which was disturbed by frequent vomiting.
In the first week of rehabilitation, it is better to go on a diet. This will help normalize the functioning of the gastrointestinal tract. Eliminate heavy foods from your diet, and eat more chicken or fish, only lean ones. Eat more vegetables of any kind and fresh fruits. Include water-based porridge in your diet, which will help remove remaining toxins from the body.
The false subspecies of boletus belongs to the conditionally poisonous mushrooms. This is due to extremely rare cases of poisoning with them. However, any intoxication can lead to tragedy, and this cannot be allowed. Only timely, competent assistance will not only preserve health, but also eliminate the occurrence of complications in the future. Take care of yourself and be healthy.
The boletus is famous not only for its pleasant taste, but also beneficial properties. Mushroom dishes are easy to prepare and turn out incredibly tasty.
The boletus is famous not only for its pleasant taste, but also for its beneficial properties.
This is one of the most common and valuable mushrooms that can be found in Russia and the CIS countries. Belongs to the genus Leccinum (another name is Obabok) of the Boletaceae family ( famous representatives- boletus), which also includes boletus.
These are quite large mushrooms (up to 20 cm cap diameter) with well-defined parts - the stem and cap. The hat is round, spread out or hemispherical, has no gloss, and is pleasant to the touch (velvet). Its color varies greatly: from light milky to dark brown, gray and even black. The older the boletus, the darker it is. The stalk is straight, but next to the mycelium it thickens slightly. Contrasting scales are visible on it: white or black.
They grow quite quickly(up to 3-4 cm per day), the most early ripening ones reach their maximum length. Afterwards, the pulp becomes more watery and mucus appears, which becomes an excellent bait for worms. After another 4-5 days, the mushroom dies.
The mushroom is popularly called boletus, birch boletus, obabok or blackhead.
Boletus is one of the most common and valuable mushrooms that can be found in Russia and the CIS countries.
Where does boletus grow?
As you can see from the name, which the mushroom received for good reason, it forms mycorrhiza with birch trees, and therefore is often found near them. Almost all species love bright places open to the sun. Appears in June after bird cherry blossoms, disappears in October or November.
Prefers forest-steppe zones, but feels good even in the tundra next to dwarf birches. Such individuals are jokingly called birch mushrooms, because they are often much taller than these plants.
Boletus mushrooms are widespread on almost all continents: Eurasia and the Americas.
Where and how to collect boletus mushrooms (video)
Edible species of boletus
All species of the genus Leccinum are edible; they differ slightly in their taste. They can be eaten raw, fried, dried, boiled or pickled, and can also be frozen for the winter.
In total there are about 40 species of boletus, but The following can be found throughout the country:
- Ordinary;
- pinkish;
- swamp;
- multi-colored;
- black;
- harsh.
Common boletus
Common boletus
The most common type. It has a delicate and pleasant taste. It can be distinguished by its reddish cap with a brown tint. The gray leg is compacted and has a clear thickening at the bottom.
Boletus turning pink
Unlike its “brothers”, the cut of which darkens over time, this obabok acquires an unusual brick-pink hue. More often found in swampy areas. You can recognize it by its characteristic low leg, which bends sharply to the side.
Swamp boletus
Prefers wet soil and dark places. The color of the mushroom is light, the flesh is loose, and breaks easily.
Black boletus
Birch variegated
Very handsome representative, famous for its unique color. The cap is of uneven color: a dark base with white and beige streaks, covered with yellow, orange, brick or grayish spots.
Black boletus
Rare mushroom. It is difficult to find it, this is a real success even for an experienced mushroom picker, because a dish prepared from them will be remembered even by those who do not like “forest bread”. The brown, bluish-black cap is noticeable from afar, the stem is almost completely covered with dark inclusions.
Boletus is harsh
Sweet and aromatic mushroom quite hard, but after processing it becomes pleasant in texture. Thanks to its purple-brown cap, it is difficult to confuse it with other species. The thick leg is smooth in old individuals, but in young ones it is heavily scaly.
The boletus belongs to the second mushroom category
Useful properties and taste of boletus
It is known that the mushroom was collected back in the days Ancient Rus', it was actively used for food and stored for future use. But most often, duncap was mixed with other mushrooms (ceps, honey mushrooms or russula), since it was believed that they did not have a pronounced taste. But today gourmets believe that this is one of the most valuable representatives of “forest bread”; it just needs to be prepared correctly. But for now, boletus belongs to the second mushroom category.
His useful qualities amaze:
- Fiber (of which birch is a quarter) helps cleanse the body.
- Normalizes blood sugar levels, reduces glucose.
- Treats kidney diseases.
- Calms nervous system, helps overcome insomnia.
- Suitable for cancer prevention.
- Beneficial for mucous membranes and maintenance good condition skin.
- Improves the functioning of the musculoskeletal system, joints and spine.
Worth noting and low calorie content of “forest bread” and high content of vitamins, micro and macroelements necessary for the normal functioning of the body. Therefore, boletus can be consumed by people who limit their diet, wanting to lose weight.
Boletus mushrooms are widespread on almost all continents
What does a false boletus look like?
Mushroom picking is often called silent hunting. Indeed, the mushroom picker is looking for his “prey”, wanting to find the best. But on every hunt there are dangers, and this process is no exception. It is important not to make a mistake and confuse an edible mushroom with a poisonous one.
The gall (false) boletus is practically no different from its tasty brother. He successfully imitates the liar, so often even experienced people make mistakes and bring the “liar” home. One small piece of gall can ruin the entire pan of other mushrooms, because heat treatment helps the unpleasant taste to fully develop. False boletus is not poisonous, however, scientists believe that its pulp contains toxins that can worsen a person’s well-being.
- The “simulator” is not eaten by insects, birds and animals, so it can be recognized by its untouched appearance.
- The wet surface of the caps quickly deforms when touched.
- There are no tubular veins at the bottom of the cap.
- The size of the gall fungus often exceeds the usual birch mushroom.
- The stem lacks the spots that true blackheads have (resembling the colors of birch) and has thin veins that look like blood vessels.
These signs will help you recognize the false boletus.
Gall (false) boletus is practically no different from its tasty brother
How to deliciously cook boletus mushroom
Obabok often darkens during cooking, which is why its taste deteriorates a little and its appearance becomes unpresentable. Therefore, it is advisable to soak it in a solution with citric acid. Do not keep the mushrooms in water for more than 20 minutes, otherwise their texture will become too watery. Afterwards, the birch trees must be washed and boiled for 40-50 minutes, regularly removing the resulting foam.
Mushrooms in sour cream sauce
The first young mushrooms are especially tasty with delicate village sour cream.
For the dish you will need:
- Mushrooms – 300-400 gr.;
- sour cream – 5 tbsp. l.;
- flour – 1 tsp;
- salt and spices - to taste.
Cooking steps:
- Cut the birch trees into small pieces.
- Fry them in a pre-heated frying pan. Wait until the moisture has completely disappeared. Immediately add onion to dry mushrooms.
- Salt the mixture and fry the vegetable until golden brown.
- At this time, dilute sour cream with spices (garlic, paprika, black pepper) and flour.
- Pour the mixture over the mushrooms and simmer over low heat for 20 minutes.
False boletus is not poisonous
Omelette
An unusual breakfast pleasantly diversifies the menu. You will need the following products:
- Boiled mushrooms – 150 gr.;
- eggs – 3 pcs.;
- milk – 2 tbsp;
- hard cheese – 30-50 gr.
- salt, herbs - to taste.
Let's start cooking:
- Fry the boletus mushrooms for 5-10 minutes.
- Beat eggs with milk.
- Pour mixture into skillet;
- After 3 minutes, cover with a lid and reduce heat.
- Wait until a crust forms on the base of the omelette and the top becomes fluffy.
- Sprinkle with herbs and grated cheese. The dish is especially tasty with croutons.
How to fry boletus mushrooms (video)
Soup
Soup ingredients:
- Mushrooms – 450-500 gr.;
- potatoes – 200 gr.;
- carrots – 50-70 gr.;
- onion – 2 small;
- tomato - optional;
- noodles or cereal - optional;
- greens - to taste.
Cooking process:
- Boil the mushrooms in brackish water.
- Add finely chopped vegetables (first potatoes, then tomatoes, then onions and carrots).
- Add cereal or noodles. The duration depends on what exactly you have chosen; you can add pasta immediately before turning it off so that it does not boil over.
- 10 minutes before stopping cooking, add herbs and spices.
What other mushrooms grow under birch trees?
It's not just boletus mushrooms that grow near birch trees. This tree loves quite a lot of mushrooms:
- White;
- green flywheel;
- milk mushrooms are wet and aspen;
- champignons;
- boletus;
- Russula;
- raincoat.
It is worth spending a day picking birch to enjoy its taste. But be careful not to pick up the gall fungus.
Post Views: 103
One of the popular objects of “silent hunting”, the boletus mushroom, as its name suggests, prefers to grow under birch trees, so it can most often be found in white-trunked groves.
But often such mushrooms grow in mixed forests.
Let's find out what boletus looks like and look at a photo of this forest beauty.
Boletus: description
An edible representative of capped sponge mushrooms, the common boletus, belongs to the genus Obabok of the Boletaceae family. Meet boletus in the forests middle zone possible from the second half of June to the end of October in damp deciduous forests.
Interesting fact! In the tundra, the mushroom prefers to grow next to dwarf birch trees and is called superbirch.
On numerous photos you can see the following characteristic features common boletus (this is what science calls the mushroom known to everyone):
hat
Leg
Pulp
- Has no distinct taste or aroma.
- From false poisonous mushrooms can be distinguished due to its uniform color: in places where it is cut or broken, the color of the leg does not turn red, but may turn slightly black.
Knowing this description of a mushroom will help a novice mushroom picker avoid making a fatal mistake and bringing a whole basket of poisonous mushrooms into the house.
Boletus: Wikipedia
The most popular online encyclopedia contains an article dedicated to this wonderful mushroom. Here you can see his photo and also find out general description, the most popular varieties, how to recognize the mushroom and where to find it.
The boletus mushroom is very valuable in composition, since it includes a whole arsenal of vitamins: B, D, C, E, P. P. This mushroom also contains manganese, calcium and phosphorus - necessary for human body microelements.
This delicious mushroom has several varieties with slight differences in description. Let's look at them:
In total, boletus has about 40 varieties, but not all of them can be found in Russian forests.
Most of the described varieties are good in cooking, have amazing taste and are very nutritious.
False mushroom
It is very important to be able to distinguish it from its double, the gall fungus, by the description and appearance of the mushroom, otherwise - bitterling. It is not poisonous, but has a very unpleasant taste, so one such specimen, if it ends up in a dish, will ruin all your efforts. What are its features?
- Leg. Similar in color to boletus. But it’s worth taking a closer look: edible mushroom the scales resemble the pattern on the trunk of a birch, but on the false one they are located completely differently. And the prominent veins on the leg are similar in location to the capillaries of the human leg.
- Hat. U false mushroom the shade itself will be different from that of the edible one: the bilious forest dweller has a characteristic greenish or brick tint. When broken, its cap turns pink.
Knowing these features will help you not make a mistake and not bring home a gall fungus.
Boletus mushrooms: how to cook
Mushroom pickers are confident that in terms of their taste characteristics, mushrooms are second only to the true monarchs of the forest - porcini mushrooms. Therefore, they are safely used in a huge number of recipes: fried, pickled, salted, added to salads and soups. Pies filled with these aromatic mushrooms are very tasty, and boletus mushrooms can be dried or frozen for the winter. Some housewives first fry the mushrooms with onions, and only then freeze them.
The following boletus dishes are delicious:
- fried mushrooms with sour cream and herbs;
- julienne;
- stew;
- delicious creamy soup.
Advice! If you picked mushrooms in the immediate vicinity of the road or bought them from an untrusted seller, it is best to boil them in slightly salted water for at least 40 minutes before cooking.
boletus mushroom
Secrets for mushroom pickers
Boletus is rightfully considered one of the most delicious representatives of the mushroom kingdom. The possibilities for using them in cooking are truly endless; the resulting dishes are aromatic and nutritious, perfectly satisfy hunger and become true decorations for any table.
From mid-summer to late autumn, thousands of mushroom pickers flock to the forests to quench their thirst for gathering. Many people go into the forest not even to look for mushrooms, but only to satisfy their cravings for natural beauty and solitude with nature.
However, we must not forget that there are dangers in the forests. First of all we're talking about O poisonous mushrooms, which cleverly disguise themselves as their edible counterparts. Take, for example, the false boletus. How to distinguish it from normal mushroom? To do this, you need to know what true boletus looks like.
From the looks of it ordinary mushroom discreet color. The cap is most often grayish-white. The leg is thickened, widens downward, and in color closely resembles a birch trunk. Very important! The pulp does not change its color even when cut! And now - a false boletus.
It is often called " gall fungus" In appearance, it almost perfectly copies its edible counterpart. The same leg, and the hat is almost the same color. It’s just enough to fry or boil it to fully experience the full depth of the mistake made: the taste of the mushroom is acrid and terribly bitter. It is not difficult to understand why the false boletus was called “gall”.
How can you tell the difference?
There is a 100% “quality guarantee”. will never be wormy (the exception is chanterelles, which in any case are never wormy). If it happens at the end of summer, the weather is quite dry, but the mushroom is surprisingly clean, then this is a reason to think about it. If all neighboring mushrooms (especially not the youngest ones) are also completely clean, then this is almost certainly a false boletus.
After the worminess test, take a close look at the leg. Both mushrooms have similar colors, but the inedible version has a “pockmarked” pattern, which is not similar to birch trunk. Experienced mushroom pickers they say that the “gall mushroom” has a color on its stalk that resembles a capillary network.
It’s not very appetizing, but it’s better to lose your appetite right away, and not after the first spoon of a lovingly prepared dish that has become inedible.
"Things of Hat"
After a thorough inspection of the lower part, you can start working on the cap. Pay attention! A real boletus will never, under any circumstances, have pink undersides. If you notice even a shade of pink, it is better not to take such a mushroom.
On top, the cap of a “fake” almost always has at least a small but quite noticeable shade of green. A normal mushroom does not have this. Such a “boletus” (photo - false option) will surely “delight” you with the disgusting taste of a spoiled dish.
If even after this you are not sure, just feel the cap. The “noble” velvety surface indicates a forgery. What does a normal boletus look like? The mushroom always has a flat and smooth surface of the cap. The final “touch” is to break off a piece from it. If at the break it is pinkish, then in front of you
Finally, let us give you one universal piece of advice. Remember! If you doubt anything, then never, under any circumstances, take a mushroom! The option described above is the mildest case, fraught only with a ruined dinner. It does not have an unpleasant taste, but its use is almost always fatal.