The first boletus mushrooms. Boletus - photos and descriptions of mushrooms for lovers of quiet hunting
Sponge mushrooms are considered the most delicious; they are the ones who most often end up main goal quiet hunt. Among the especially valuable representatives of the third kingdom, the common boletus mushroom stands out. In terms of its nutritional qualities, it is equal to white and has a pleasant “mushroom” taste and aroma. Every mushroom picker should know exactly what boletus looks like, so as not to confuse it with its inedible double.
Let's take a closer look at the description of the common boletus, which belongs to the sponge mushrooms.
Common boletus (Leccinum scabrum) belongs to the class Agaricomycetes, family Boletaceae. Other common names: birch grass, blackhead, obabok, common obabok.
- The cap is always convex (initially hemispherical, then cushion-shaped), medium in size (from 6 to 15 cm in diameter), from gray-brown to brown, even in color. The skin is smooth, silky, slightly overhanging the edge of the cap.
- Hymenophore. The tubes are light, then turn gray and are easily separated from the cap.
- The stem is white to gray in color, club-shaped in young specimens, then cylindrical with a thickening at the base. Elongated (from 10 to 20 cm in height), not massive (diameter from 1 to 3 cm), with a clear pattern on the entire surface (gray, brown, sometimes black scales).
- The pulp is whitish and does not change color when cut; in the cap it is looser, in the stem it is dense and fibrous. Has a pleasant smell.
All representatives of the boletus group are edible.
Species diversity and description
Boletus is a collective name for a number of mushrooms of the genus Leccinum. Excellent growing conditions have led to the fact that boletus species have insignificant external differences. It is important to know what a particular boletus mushroom looks like in order to be able to distinguish it from other mushrooms.
Swamp (Leccinum holopus)
The marsh boletus, or white boletus, got its name from its place of growth. This mushroom is noticeably different from other boletus mushrooms. The cap is on average from 3 to 10 cm in diameter, but can reach 16 cm. The convex cushion-shaped shape is characteristic only of young mushrooms; with age it becomes flat. The surface is smooth, sometimes wrinkled. The cap is painted in a color uncharacteristic for this group: whitish-cream or grayish with a bluish or greenish tint.
The leg is thin (1-3 cm), elongated (from 5 to 15 cm), whitish or grayish in color, covered with scales of the same color. The scales turn brown only after the mushroom ages and dries out; It is better not to collect such specimens.
The tubular layer is first white, then dirty grayish in color. The pulp is watery, white with a slight greenish tint; the stalk is denser, at the base its color becomes bluish-greenish. Does not change color upon contact with air.
Harsh (Leccinum duriusculum)
The cap is rarely more than 15 cm. The shape is hemispherical, later - cushion-shaped, convex. Young mushrooms have a silky, even pubescent skin, which later becomes smooth; V rainy weather becomes slimy. Depending on the conditions, the color can vary from light gray-brown, sometimes with a purple tint, to brownish-red or ocher-brown.
The tubes are light, creamy, then yellowish or grayish. When pressed, olive-brown marks remain.
The leg is cylindrical, rarely pointed at the base; covered with brownish scales that form a mesh pattern. Unevenly colored: creamy above, brownish below. The flesh in the cap is dense, white, and turns red where it is cut. In the leg it is denser, somewhat harsh; yellowish-green at the base, lighter above. The smell is weak.
Gray (hornbeam) (Leccinum carpini)
This mushroom is most similar to the common boletus. The cap is hemispherical, eventually cushion-shaped, up to 8 cm in diameter, rarely up to 14 cm; in young specimens the edge is bent, straightening out with age. The surface is dry, velvety, slightly grainy; painted in brownish-gray tones. In rainy weather the color darkens to olive-brown.
The leg is cylindrical, quite thin (up to 4 cm), long (from 5 to 13 cm); in the lower part it has a club-shaped thickening. The color is uneven: brownish at first, grayish closer to the cap. Its entire surface is covered with whitish scales, which turn yellow over time, then acquire a dark brown tint.
The tubular layer is watery, freely separated from the pulp, whitish or sandy gray; a notch is visible in the area of contact with the leg. The pulp is white: soft in the cap and fibrous in the stem; in old mushrooms it becomes harsh. In air it changes color first to pinkish-violet, then darkens almost to black.
Black (Leccinum scabrum)
The black boletus has a small (5-9 cm) dark brown or almost black cap. The skin cracks with age, partially exposing the flesh. The leg is proportional, cylindrical, white, covered with small dark scales. The tubes are brownish-gray. The pulp is white, darkens at the break.
Pinkish (Leccinum roseofractum)
The pink boletus has a convex, cushion-shaped cap of medium size (up to 15 cm) with age. The skin is gray-brown, pinkish-brown, maybe darker, even dark brown; dry.
The leg is thin, long, cylindrical, with a thickening at the base in young specimens; sometimes curves, white with brownish scales, which become almost black with age. The tubular layer is light, becoming dirty gray with age. The pulp is dense. This boletus turns pink when cut.
Spreading
The boletus mushroom is widespread. It can be found in Europe, Asia, and America; This representative of the third kingdom successfully mastered even the climate of the tundra. Prefers light mixed or deciduous forests with the obligatory presence of birches. It forms mycorrhiza with birches, and selects young trees. Grows especially well in mixed coniferous forests with young birch trees.
Fruiting begins in July and lasts until late autumn. If the summer is not too dry, single specimens can be found as early as the end of June. Feature boletus mushrooms - massive, industrial returns.
The fruiting bodies germinate together, filling large areas; the intensity of germination does not decrease after harvesting the first crops. In this case, the mushroom may completely disappear for a long time and for no apparent reason, and after a “break” return with the same industrial volume.
Where to look and how to collect
If you set out to find boletus trees, examine young birch forests or areas interspersed with birch trees. You can ignore dark, overgrown places - boletus mushrooms are demanding of light. Despite this, only single specimens are found on the edges. The boletus grows en masse only in well-lit clearings deep in the forest.
Young fruiting bodies can hide under a layer of litter, forming a “bump” known to all mushroom pickers. The search is greatly facilitated by smooth long stick, with the help of which the litter is moved apart in “suspicious” places. The mushroom can be cut or twisted. There is no clear opinion, but experienced mushroom pickers It is advised to carefully cut off the stem so as not to damage the mycelium. In boletus mushrooms, at a certain age, the tubular layer darkens and becomes loose; The pulp remains dense for some time. If you find such a mushroom, separate the hymenophore and leave it in the forest: the spores that ripen in it will give rise to new myceliums.
Mushroom look-alikes
The common boletus has several lookalikes. The most dangerous of them is gall fungus. It refers to inedible mushrooms and may cause food poisoning. You can distinguish false boletus by the following characteristics:
- The size of the cap and stem are larger, the mushroom gives the impression of being massive;
- the leg is colored in clearly defined pinkish or reddish tones;
- on the leg there is a mesh pattern reminiscent of a vascular network;
- hymenophore gray-pinkish;
- the flesh at the cut site turns pink;
- all mushrooms, even old ones, show no signs of damage by insects;
- the mushroom grows in a ditch, near a stump, and in other shaded places.
Another mushroom similar to boletus is boletus. This mushroom belongs to the same genus, is edible, processed and prepared using similar technology. Boletus can form mycorrhiza with various conifers and deciduous trees, including birch, therefore it can be found in birch forests, like boletus.
The cap is brown, but while the boletus has grayish shades mixed into the main color, the boletus has reddish, orange-yellow shades. But this sign is quite conditional. Thus, the marsh boletus (Leccinum holopus) and the white boletus (Leccinum percandidum) are painted the same white-cream colors. They are similar, but they are strikingly different from other representatives of their groups. The stem of boletuses is thicker, and a characteristic bluish color appears on the cut. The flesh of boletus is denser, so they are valued even more. When heat treated, it does not fall apart and becomes crispy. Most mushroom pickers, however, do not strive for precise definition: sponge mushrooms are mostly edible and have high nutritional quality, so they take “everything in a row.”
Primary processing and preparation
After collecting boletus mushrooms, you need to start processing as quickly as possible (no longer than 12 hours). If unpeeled, these mushrooms quickly deteriorate. If they grew in a moss-covered area, it is enough to wash and clean the cap and base of the stem from foreign particles. If the mushrooms were collected on sandy soils, they are washed several times; It is better to scrape the surface with a knife.
Then the fruiting body is cut, the places of the cuts are carefully examined for passages left by the worms. If any, damaged areas are cut off. It is better to throw away mushrooms that are too damaged. The tubular layer of old mushrooms is removed.
After cleaning, the mushrooms are boiled in two waters. In the first - to get rid of debris that could not be reached during cleaning. When the water boils, the mushrooms will release quite a lot of foam; you should have a slotted spoon at hand. Remove the foam and drain the contents of the pan into a colander. Transfer the mushrooms into a clean saucepan and pour clean water, add salt and boil for 20 minutes. The boiled mushrooms are placed in a colander and cooled. In this form they can be left on a short time(no more than 2 days) in the refrigerator. If you need to save boiled mushrooms longer, they are placed in the freezer. Raw boletus mushrooms cannot be frozen - the process of protein destruction does not stop at subzero temperatures.
Further preparation of boletus mushrooms depends on taste preferences. They can be pickled, salted, used to make soups, or fried.
Nutritional quality. Benefits and harms
Boletus mushrooms belong to the second category nutritional value. This is a tasty dietary product. Every 100 grams of pulp contains only 31 kcal. At the same time, the composition contains significant amounts of vitamins (B, PP, E, C) and minerals; proteins, including leucine, tyrosine and glutamine. The fibrous pulp acts as a “brush” to cleanse the intestines of toxins.
If you are trying boletus for the first time, start with small portions. In rare cases, it can cause idiosyncrasy. Like any mushroom, it is a heavy product - a single serving should be moderate. There have been no recorded cases of poisoning by this mushroom.
Boletus is a pleasant-tasting mushroom that is easily recognized by its typical appearance. Its tendency to produce mass fruit has made it a favorite of all mushroom pickers. Despite the fact that it does not appear every year, boletus is awaited for fear of missing the peak of the harvest. When collecting, you need to carefully look at each specimen so as not to confuse it with an inedible gall fungus.
→The boletus mushroom is perhaps the most common mushroom in Russia, because this mushroom has many varieties and names, one of the most famous is obabok. People also call it babka or birch tree. The name of the mushroom indicates its place of growth - under the birch tree. Therefore, you should look for boletus in birch groves and in mixed forests.
Boletus (from Latin Leccinum) belongs to the boletaceae family. All representatives of this family are edible.
Appearance
The boletus has about 40 varieties and they are all similar to each other. The hat is usually light color in young mushrooms and darkens as they grow. At first, the shape of the cap resembles a hemisphere; as it ages, it turns into a pad; if the air is humid, the cap becomes covered with mucus. When cut, the flesh of the cap is white and dense, becoming looser and more watery with age.
The stem of the boletus is white or more often gray, usually long (up to 15 cm). The surface is covered with dark gray longitudinal fibers that are easy to clean.
The mushrooms grow very quickly: they can stretch 4 cm per day, and fully ripen on the sixth day, after which they begin to age and worms quickly appear in the mushroom.
Types of boletus.
This mushroom has many types, they are divided according to the place of growth and depending on appearance mushroom. There are 9 common species in our country, let’s name them briefly in order of popularity:
The most common - Common boletus . The mushroom stem is dense, the cap is brown, valued for its high taste qualities.
Marsh boletus found in swamps and wet soil. The stem of this mushroom is thin, the cap is light gray or light brown.
Boletus is harsh . The cylindrical stem is cream colored and the cap is gray to brown. It has a rich mushroom smell when cut.
Boletus variegated found in many regions of our country and has a cap different colors(gray, pinkish, orange, light brown). In dry weather, the cap is dry; in rain, mucus appears on it.
Boletus turning pink found in northern regions Russia. On a short, often crooked stem there is a brown or brick-colored cap.
Tundra boletus the smallest of the entire family, as it grows along dwarf birch trees in the tundra, where, as you know, there is little light and heat. The hat is very light, almost white.
Black boletus rarely attracts the attention of mushroom pickers because of its dark, almost black cap and thick, short stem. However, its taste is excellent.
Grabovik found mainly in the Caucasus, in deciduous hornbeam forests (hence the name). The hat can be of different colors: light, ash, brown-gray, white.
Beneficial features.
From a medical point of view, boletus is also healthy mushroom. Since it contains few calories and many important microelements, it is recommended for dietary nutrition. Boletus is able to regulate blood sugar and also have a positive effect on the nervous system. This mushroom helps cleanse the body of toxins, harmful substances and can improve kidney function. Boletus has antioxidant properties, it has been noted positive impact on the skin and mucous membranes. Due to the presence of phosphoric acid in the composition, it is considered a valuable product for the musculoskeletal system.
However, if prepared and stored incorrectly, it is quite possible to get poisoned; be very careful when cooking the product.
Where and how to collect boletus mushrooms?
For boletus mushrooms, as we have already said, you need to go to birch groves, mixed forests, in general, where there are birches. It’s better to take a basket or bucket with you; they can get wrinkled in a bag. When cutting a mushroom, make sure that it is boletus, if you are not sure better mushroom do not touch. It is better to start processing mushrooms as soon as you return from the forest: clean the stems from gray fibers, and the cap from leaves and dry grass. And then it’s up to your taste - fry, boil, stew, dry, freeze and, of course, marinate.
Cooking methods
Freshly picked mushrooms must first be cleared of debris and grass, the base at the stem must be cut off and the gray shell of the stem must be removed. Fill cold water and rinse thoroughly. And then you can
- Boil
Pour water into a large saucepan and add salt per 1 kg. mushrooms 1 tbsp. salt. You can also pick mushrooms in cold water, or maybe boiling. The first water is usually drained and filled with clean cold water. Boletus mushrooms should boil for about 40-50 minutes. You will need to remove the foam from time to time. The finished mushrooms sink to the bottom of the pan.
- Fry
Usually, before frying boletus mushrooms, they are boiled for 20 minutes. Fry for about 30 minutes, uncovered. Or you can immediately put clean chopped mushrooms into the frying pan and cover with a lid. First they will stew, release the water, and then fry. Later you can add potatoes to them. Often all this is topped with sour cream.
- Salt
- 120 ml water;
- 40 g salt;
- 2 cloves;
- 4 bay leaves;
- 5 peppercorns;
- several sprigs of dill.
Peel the mushrooms, rinse, cook for 15 minutes, drain in a colander and place in jars, sprinkling them with salt. Prepare the brine separately: put cloves, dill, pepper and bay leaf into boiling water. Pour the brine over the mushrooms and put them in a dark, warm place. After a month, the mushrooms are ready.
- Marinate
For 1 kg. mushrooms you will need:
- 2 tbsp. l. salt;
- 2 tbsp. l. vinegar 9%;
- 2 tbsp. l. lemon juice or citric acid;
- 1/2 tsp. allspice peas;
- 5 bay leaves.
Peel, wash, cut the mushrooms, boil in plenty of water for 50 minutes (do not forget to remove the foam). Then add vinegar and seasonings to the water, cook the mushrooms for another ten minutes. Then remove the mushrooms from the pan with a slotted spoon and immediately place them in jars and pour the same broth on top. Roll up the jars, let them cool and put them in the cellar until winter.
- Dry
For drying, select boletus mushrooms without damage are selected. Clean, rinse well, place on a towel or napkin to drain. Then spread on baking paper and dry in the oven at a temperature of about +50 degrees with the door open. Mushrooms can be dried whole, large ones can be cut.
The common boletus is a capped sponge mushroom belonging to the Boletaceae family, the genus Obabok. It is also called birch grass and birch grass. This is an edible mushroom.
The Latin name of the mushroom is Leccinum scabrum.
The shape of its cap is first hemispherical, then becomes cushion-shaped. Its diameter reaches 15 centimeters. The surface of the cap is thin felt or bare, and in damp weather mucus appears on it. The color of the cap varies from dark brown to light gray. Obviously, the color is influenced by the growing conditions of the fungus and the type of tree under which it has settled.
The flesh of the common boletus is white; when broken, it may turn slightly pink or not change color. The pulp emits a pleasant mushroom aroma, and its taste is also good. In older specimens, the flesh becomes watery and too spongy.
Under the cap there are long tubes, often combined. The tubes are easily separated from the cap. Color of the tubes at a young age white, and later becomes dirty gray. The color of the spore powder is olive-brown.
The leg of the common boletus is long and quite thick, its height reaches 15 centimeters, and its girth reaches 3 centimeters. The inside of the leg is solid; with age it becomes hard and woody. It is cylindrical in shape, somewhat widened at the bottom. The surface of the leg is gray-white with longitudinal dark scales.
Places where common boletus grows.
Common boletus bears fruit from summer to late autumn. The habitat is deciduous forests, preferably birch. They also grow in mixed forests.
IN certain years common boletus is very abundant. In spruce plantings that contain birch trees, they can be found in surprising quantities. Good fertility common boletus observed in young birch forests. Among other commercial mushrooms, boletus mushrooms are one of the first to be found in birch forests.
In some years they grow in huge quantities, and sometimes they almost disappear. In the 90s, in the Naro-Fominsk region, common boletus mushrooms were the most common type of mushroom, and then for unknown reasons they disappeared almost completely.
Evaluation of the edibility of common boletus.
The common boletus is considered a normal edible mushroom. Certain foreign sources indicate that only the caps should be used for food, since the stems are too tough. But our mushroom pickers prefer to cook these mushrooms completely, since their caps are gelatinous, but the legs are dense. The tubular layer of old specimens should be removed.
In terms of taste, boletus mushrooms are in second place after. But boletus mushrooms differ in that after heat treatment they darken. If the mushrooms are soaked in a 0.5% citric acid solution, this deficiency will be eliminated.
Mushroom connoisseurs use boletus mushrooms to prepare a wide variety of dishes. Common boletus mushrooms are great for frying, boiling, pickling, and they can also be dried for future use. They are great for making fillings for pies, rolls, and pizza. Sauces and gravies are prepared from dried boletus mushrooms.
There are many delicious and healthy dishes from boletus: julienne with cream, solyanka, stew, puree soups, roast with onions and potatoes. Boletus mushrooms go well with various spices: dill, cloves, garlic, black pepper. They are also compatible with sour cream, butter, sunflower and olive oil.
Vegetarians actively use the dietary properties of common boletus mushrooms. Boletus dishes include dietary food. They replace meat, but their caloric content is lower. If there is a need to get rid of excess weight, then it is important to combine boletus mushrooms with the right products. Root vegetables and vegetables are suitable as a side dish.
During heat treatment, boletus mushrooms release a harmful substance called chitin, which has Negative influence on digestion, therefore it is more beneficial to consume dried fruit bodies.
How to choose and store common boletus mushrooms correctly.
Old and overgrown specimens should not be collected, since only young fruiting bodies are useful. Choosing mushrooms small sizes. They should have dense and elastic flesh.
You can store boletus mushrooms in several ways: dry, freeze, salt and pickle. This allows you to use mushrooms throughout the year. When stored in the refrigerator, boletus mushrooms are placed in a container without a lid, so they can last for about 5 days.
Similarity of common boletus with other mushrooms.
There are many in the family, and in appearance they can be very similar. Boletus mushrooms differ from boletus mushrooms in that their flesh does not change when broken, while in boletus mushrooms it turns blue. These groups of mushrooms are distinguished in this way, but there is no point in such a classification, since they are edible.
It is more useful to know how to distinguish common boletus from. The gall mushroom has a disgusting taste, you can’t get poisoned by it, but you can’t eat it either. You can recognize the gall fungus by its pinkish colored tubes, the mesh pattern of the stem and the textured “greasy” pulp. Besides, gall mushrooms They prefer to settle near ditches, around stumps, in dark conifers.
Useful properties of common boletus.
The pulp of common boletus contains substances that are beneficial to the body. The composition of these substances is well balanced. In terms of the amount of vitamins, boletus mushrooms are not inferior to beef and veal; they contain vitamins A, B1, 2, 9, C, E, D and PP. They also contain magnesium, potassium, iron, cobalt, sodium, manganese, zinc and phosphorus, despite the fact that they are 90% water. In addition, ordinary boletus contains fats, monosaccharides, disaccharides, fiber and healthy acids.
Common boletus stimulates blood circulation and strengthens the heart muscle. These mushrooms are considered dietary product, since they are low in calories, in addition they remove toxins. They are very useful for those who want to lose weight, as they cleanse the intestines and destroy fat cells.
Also, common boletus mushrooms have wound-healing properties. They have a tonic effect. In addition, they stimulate the activity of the thyroid gland and increase the immune properties of the body. The big advantage of boletus is that it inhibits cancer cells.
With regular consumption of common boletus, blood vessels are cleansed and activity is normalized. nervous system, kidneys, sugar and cholesterol levels decrease. These mushrooms are excellent antioxidants. Boletus also improves the condition of the blood, musculoskeletal system and bone marrow. Due to the fact that they stimulate cell renewal, these mushrooms have a rejuvenating effect.
Use of boletus in cosmetology.
They provide positive influence on the condition of the skin and mucous membranes. IN folk medicine boletus mushrooms are dried, made into a paste and used as an anti-inflammatory and smoothing agent. Aqueous solutions help in treatment skin diseases, wounds and ulcers. Rinse your hair with a decoction of boletus mushrooms. And baths help strengthen nails. Masks made from pulp improve skin elasticity, tone and rejuvenate it.
Contraindications for the use of common boletus.
This product is not recommended for those with individual intolerance. They should also not be given to children under 12 years of age. Boletus mushrooms should be used with caution for diseases of the liver, kidneys and stomach. Old fruiting bodies can be hazardous to health.
The boletus mushroom is one of the most common in Russia and neighboring countries. The aroma and taste allow it to be used for cooking delicious dishes and blanks. In some countries, this mushroom is not considered valuable for cooking, but in our latitudes it is one of the indispensable products included in national dishes.
IN industrial scale boletus mushrooms are not grown - you can only get such a delicacy in the forest or birch grove, collecting the best specimens yourself. But, before you go mushroom hunting, you need to read the exact description of this mushroom and find out where and when it grows.
Boletus description.
Boletus is common name several varieties of mushrooms that belong to the genus Leccinum, which belongs to the Boletaceae family. The boletus comes in several varieties and is known as different names. Here are the most common varieties of boletus:
- ordinary;
- black;
- pinkish;
- tundra
- oxidizing;
- swamp;
- gray, or hornbeam;
- ash gray;
- harsh;
- chess;
- multi-colored.
Almost all varieties have very similar characteristics, but may differ in the color of the cap and stem, depending on the conditions and area in which they grow. The boletus looks like this.
- Leg can be up to 3 cm in diameter, widening towards the middle and tapering again towards the base. The length of the boletus leg can vary between 7-15 cm. The surface of the leg is covered with longitudinal scales of a grayish tint, the color of the leg is gray-white. The flesh of the stem is tough, and in old mushrooms it is woody, so not everyone uses it in cooking.
- hat boletus in the early stage of growth can have a hemispherical shape, and over time it becomes cushion-shaped. The color of the cap can vary depending on the variety, from light gray to brown. The color of the cap is influenced not only by the growing conditions, but also by the type of tree that forms mycorrhiza. On average, the diameter of boletus caps is from 6-7 to 15 cm. It is important to pay attention to the flesh - in young mushrooms it is dense in cut, white or with a slight pinkish tint. In old mushrooms, the flesh of the cap is loose and watery. In rainy weather, the surface of the cap is slightly slimy.
- Tubular layer special - it can be easily separated from the cap, initially it is colored white, but as the mushroom ages it turns a little gray and darkens. The tubes are long, up to 2 cm. The spore powder is a rich olive color with a brown tint.
Where and when does boletus grow?
From the name of the mushroom it is clear where it can most often be found. As a rule, boletus grows in birch groves, since mycorrhizae form on the roots of this particular tree. But this variety of mushrooms can be found not only under birch trees.
Boletus mushrooms growing in other places are slightly different in external characteristics, but at the same time they remain just as edible, aromatic and tasty. Boletus mushrooms are also found in swampy areas, tundra and forest-tundra. In addition, boletus can be found in mixed forests, in areas adjacent to plantings, for example, along a forest belt.
The boletus growth season begins in May. In ancient times, people determined the time of the beginning of the growth of this mushroom by the flowering bird cherry. As soon as flowers appeared on this tree, it was possible to go into the forest for the first mushroom harvest. But the most mushrooms can be found not in May, but from July to mid-September. In warm and rainy autumn, boletus mushrooms can be collected until the end of October.
In birch groves, as a rule, boletus plants grow in small groups. They may be hidden under last year's foliage, but most often they are immediately noticeable. For rapid growth To develop, mushrooms need moisture and warmth, so during cold periods there is no point in going mushroom hunting.
The benefits and harms of boletus.
The boletus mushroom is not only a tasty and aromatic product. It is a storehouse of valuable substances and antioxidants that can restore body functions and slow down aging. Let's look at the benefits of boletus.
- From minerals the pulp of the mushroom and its entire above-ground part contain the following: magnesium, potassium (in high concentration), phosphorus compounds, calcium, sodium and iron.
- Among the vitamins, we can distinguish those that are present in the pulp of the mushroom in the highest concentration. These are vitamins A, B1, B2, PP, C and E.
Calorie content is minimal - no more than 20 kcal per 100 grams of product. That is, a standard portion of a product weighing 150-200 grams is only about 5% daily norm calorie consumption. Boletus is known as an effective product for preventing the development of diabetes mellitus and diseases of the musculoskeletal system. The mushroom has an absorbent and antioxidant effect - it helps the body remove toxins and slows down aging.
But, there are contraindications to the use of this product. It is contraindicated for nursing and pregnant women, people prone to allergies and those with individual intolerance to the product.
Precautionary measures.
Gorchak, false boletus
Mushrooms can be very beneficial, but it is important to take safety precautions. Inexperienced mushroom pickers may confuse boletus and its other varieties with dangerous, but not poisonous mushroom called bitterweed. Important difference edible boletus is that its flesh does not change color, it can only turn slightly pink. In bitterling, the flesh darkens instantly. In addition, it should be remembered that eating boletus in its raw form is not always safe.
Dried, boiled, pickled and cooked mushrooms in other ways are equally healthy. 80% of vitamins are not lost during cooking and canning, so at any time of the year you can not only enjoy the taste and aroma, but also benefit from this gift of nature.
Jul-7-2017
Boletus, birch mushroom, blackberry, podgreb, black mushroom, gray mushroom, spikelet, obabok, grandma, subgrandmother - already by such an abundance of names one can judge the distribution of this mushroom. It grows wherever there is birch, in deciduous and mixed forests, and can be found from June to October. This is one of the most delicious tubular mushrooms, it grows quickly and ages quickly - in a few days its cap becomes flabby and its stem becomes fibrous.
This mushroom grows in various soils and in various types forests, but always prefers bright, sparse places. You need to look for it on the edges, roadsides, clearings, in ravines, along forest belts. The boletus cap is up to 10–20 cm in diameter, smooth, dry, with thin, difficult to separate skin, initially hemispherical, then convex, of various shades Brown- from light to very dark, almost black. The leg is long, rather thin, gray, fibrous, covered with brown or black scales, easily separated from the cap.
Types of boletus:
The division of boletus into species is carried out according to the criteria appearance and places of growth. This:
- common boletus
- black boletus
- tundra boletus
- swamp, white boletus
- pinkish, oxidizing boletus
- gray boletus, hornbeam
- tough boletus
- checkerboard, or blackening boletus
- ash-gray boletus
- colorful boletus
We have about twelve species of boletus, of which three are the most famous - common, swamp and pinkish.
The common boletus is the largest and tastiest of the boletus species. The cap is gray-brown or brown-brown, sometimes almost black. The tubular part is first white, then grayish-white, occupying about half the thickness of the cap. The leg is long, white, covered with black scales.
The pink boletus is similar to the common one, but its white flesh turns pink at the break, and the cap often has light areas in the form of shapeless blurry spots. Grows by more damp places, usually in damp areas of birch groves.
Both varieties belong to the second category of edible mushrooms and are used boiled, fried, dried and pickled. When dried, they turn black and partially lose their taste.
The marsh boletus is found in swamps overgrown with birch. It is smaller than previous varieties, its cap is lighter - brownish-gray or pale brown. The tubular part of the cap can reach two thirds of its thickness. The leg is thin, long, gray-white, with faint scales. The pulp is white, loose, watery, and becomes very limp during cooking.
It is edible, belongs to the third category of mushrooms, and is used for food in the same way as other boletus mushrooms.
Common boletus (Leccinum scabrum)
Family: Boletaceae.
Synonyms: common birch.
Description of the boletus mushroom
The cap is light to gray, yellowish or dark brown, 5–20 cm in diameter, soft, dry, slightly slimy in wet weather. The tubes and pores are white (dirty white), turn gray with age, and are easily separated from the cap. The pulp is dense, but with age it quickly becomes loose and spongy, white, the color does not change when cut or turns slightly pink. The leg is 8–20 × 2–4 cm, white to brownish or grayish, with dark brown to black scales.
Grows throughout the forest and tundra zone Russia, in forests with the participation of birch, in the tundra it forms mycorrhiza with dwarf birches. It is found much more often than all other boletus mushrooms. Fruits from late May to November.
Similar species
May be confused with "thin" specimens of the inedible gall fungus (Tylopilus felleus).
Pharmacological and medical properties
Boletus mushrooms contain up to 35% complete protein, balanced in amino acid composition and including tyrosine, leucine, glutamine and arginine. At the same time, the mushroom pulp is relatively easily digested in the gastrointestinal tract and does not require additional digestive juices.
Boletus contains a significant amount of vitamin PP and nicotinic acid, vitamins B, C, D and E, macro- and microelements, which makes the product a valuable element in the diet.
Traditional and folk medicine
In China, this type of boletus is used as a purifier from harmful substances, which is carried out due to the presence in them large quantity dietary fiber and squirrel.
In Russia, it is used in folk medicine to treat kidney diseases.
Rules for collection and procurement for medicinal purposes
In general, it is not collected for medicinal purposes.
Edible mushroom high quality at a young age. Mature (soft) fruiting bodies are used mainly for frying and soups, young (dense) - for all types of culinary processing and preparations.
Pink boletus (lat. Leccinum oxydabile)
Synonyms: variegated boletus, variegated boletus, variegated blackcap
If the summer is rainy and not very hot, then in the forests you can find a mushroom with pinkish flesh. This is the pink boletus. It has many names: oxidizing boletus, pink boletus, marbled boletus, multi-colored boletus and variegated birch.
Grows in damp birch and mixed (spruce-birch, pine-birch) forests, along the edges of swamps and peat bogs. It differs from other types of boletus by its unevenly colored cap, with lighter spots (“pinto”).
The cap is up to 15 cm in diameter, the hymenophore is white, later darkening.
The leg is often fusiform, grayish with dark brown scales. The pulp, unlike other forms, turns pink at the cut of the cap, and turns brown at the cut of the stem.
The leg is more fleshy than other forms.
Delicious edible mushroom. If you are lucky enough to bring these mushrooms home intact, then they can be dried, boiled and fried. When processed at high temperatures, the mushroom darkens, but the taste remains the same. Pink boletus, like all mushrooms growing around lakes and swamps, is watery and bringing it home intact causes certain difficulties.
Marsh boletus (lat. Leccinum holopus)
Synonyms: white birch, white boletus
It is found from the beginning of May (single specimens were seen on May 1) to the beginning of November (i.e. until persistent frosts) in damp birch and mixed (with birch) forests, in birch swamps, singly, not often, on peat soils.
The cap is small, 3-6 cm in diameter, whitish, slightly yellowish, grayish, cream, with a light hymenophore. The leg is thin, weak, about 1 cm in diameter, initially entirely white, later brownish-scaly.
Similar edible species:
Other boletus
Similar inedible species:
Gall mushroom (Tylopilus felleus)
How to cook boletus mushrooms
The flesh of this mushroom is watery and loose. It is considered to be of little taste. Edible mushroom, third category. Unlike other boletus mushrooms, its pulp is very soft, so it is used fresh (boiled, fried, stewed). Don't marinate. Due to the too loose, highly boiled pulp, only young mushrooms are suitable for food.
Boletus mushrooms are not inferior in taste the best mushrooms, for example, white. The only drawback of boletus is that it darkens with any processing. The color of the mushroom becomes almost black, which does not affect the taste in any way, but may confuse a cook unfamiliar with this property. Gourmets adore boletus caps and ignore the tough legs. But if you are not afraid of the toughness and fibrousness of the meat of mushroom legs, use them too, for example, in soup or to create mushroom sauce.
How to fry boletus mushrooms
It is believed that boletus is ideal for frying. Especially in combination with other mushrooms. For best results, fry mushrooms as soon as possible after picking. IN as a last resort– the day after collection (mushrooms should be kept in the refrigerator at this time). It is advisable to make a mix of different mushrooms. For example, boletus, white and chanterelles or boletus. In this case, different mushrooms create micro-contrasts of taste, a noble bouquet of aromas, and differences in the density of different mushrooms only enhance pleasant impressions. Vegetables go well with fried mushrooms. For example, potatoes, zucchini, pumpkin, carrots, onions. Before frying, clean the mushrooms from twigs, grass and soil, cut off any rough or corroded ones. forest insects parts of the legs. Wormy mushrooms You can soak them in salted water, but if the quantity of the harvest allows, use only mushrooms without wormholes.
How to cook boletus mushrooms
Boletus mushrooms can be boiled and served cold with garlic dressing, olive oil and lemon. Cold boiled boletus mushrooms are very good with boiled potatoes with a piece butter, sprinkled with fresh dill. To cook, mushrooms are cleaned, dirty or damaged areas are cut off, wormy ones are soaked in salt water or thrown away. Usually boletus mushrooms are boiled in two waters. In the first - until it boils and a little more, then transfer it to another container with boiled water and cook for 15-20 minutes.
How to dry boletus mushrooms
It is very important that the mushrooms chosen for drying are best quality: No wormholes or damage. Young boletuses are dried whole, threaded through a thread, mature ones are cut into large pieces. Dry in the open air, but not in the sun if it is very hot, and in a stove or oven if conditions do not allow air drying. Optimal temperature oven - about 50 degrees. To do this, turn on the minimum heat and open the door completely.