Pink boletus. Pink boletus: description and similarities with other mushrooms
Boletus (Leccinum) is an edible mushroom that belongs to the genus Leccinum (boletus), the boletus family. The name of the mushroom comes from its growth near the roots of birch trees. All members of the family are edible, differing very slightly in terms of taste.
Boletus - description.
Appearance All mushrooms of this species, numbering more than 40 varieties, are similar to each other. The color of the cap can be white in young mushrooms and become dark brown with age. The boletus mushroom grows both singly and in small groups. The cap of the boletus has the shape of a hemisphere, turning into a cushion-shaped one as it ages. When the air humidity is high, it becomes sticky and covered with mucus. The pulp is white, dense, slightly darkening when cut. In adulthood it becomes loose and watery. The diameter of the cap of an adult mushroom can reach 18 cm.
Boletus leg cylindrical gray or white, can have a length of up to 15 cm and a diameter of up to 3 cm. The surface of the leg is covered with longitudinally arranged dark gray scales. As it ages, its fleshy flesh degenerates into tough and fibrous flesh. The spore powder has an olive-brown tint.
Boletus mushrooms have a rapid growth rate - they can rise 4 cm per day, fully maturing by 6 days. After which a period of aging begins: soon the body of the fungus becomes a “dining room” for worms.
Types of boletus.
The division of boletus into species is carried out according to the criteria appearance and places of growth. Types of boletus:
- common boletus
- black boletus
- tundra boletus
- marsh, white boletus
- pinkish, oxidizing boletus
- gray boletus, hornbeam
- tough boletus
- checkerboard, or blackening boletus
- ash-gray boletus
- colorful boletus
About 9 species are found on the territory of Russia, among which the most common are the common boletus and the hornbeam. People also have other nicknames: obabok, birch tree, grandma, etc.
With the most common. Due to its excellent taste, it is deservedly considered very valuable from a culinary point of view. The cap of the common boletus has a uniform brown or reddish color (depending on the place of growth), the leg is dense, massive, thickened below, with grayish scales.
d Quite often found on overly moist soils. The mushroom cap is light gray or light brown in color, the stem is thin, the flesh of the mushroom is loose, but has an excellent taste.
. The color of the mushroom cap varies from grayish and brown to purple. In young species it is often covered with scales; in older species it becomes smooth. The stem is cylindrical, creamy at the bottom and almost white at the cap. The flesh of the mushroom is slightly sweet, darkens when pressed and has a rich mushroom smell.
It has a grayish, orange, pinkish or light brown cap, often with tan marks of a yellowish tint. In dry weather, the surface of the mushroom is dry; when it rains, the cap is usually slimy. The stem of the mushroom is white, sometimes covered with gray scales.
Grows in the forest belt northern latitudes, most often found in autumn. The cap is usually brick red or brown shades, and the color may not be uniform. The leg is short, usually crooked due to a sharp bend towards the light.
The smallest of its brothers, because it grows under dwarf birch trees in the tundra, where about lighting and prolonged heat period, one can often only dream. The mushroom cap is small, very light in color, almost whitish or light beige.
It has a dark, sometimes almost black cap and a thick, short leg covered with dark gray scales. Black boletus is a rather rare guest in mushroom pickers' baskets, but it is highly valued for its taste.
It may have a cap of different colors: ash, brown-gray, ocher, light, whitish. In Russia it grows mainly in the Caucasus, found in deciduous forests, mainly hornbeams.
If we are asked to name several of the most famous types of mushrooms - quickly, without thinking - probably, along with the white mushroom, fly agaric, chanterelle and honey mushroom, we will remember the boletus and aspen mushrooms, familiar to us from children's fairy tales. But what do we know about these mushrooms, except that they grow under the trees of the same name, and that it was them that the girl Masha collected before getting lost in the forest?
Boletus mushroom: description
Representatives of the mushroom kingdom that have a porous hymenophore, such as boletus, white, and Polish, form a family of species under the general name Boletaceae, which, according to some sources, numbers about 1,300 species. Within this family, based on the classification of certain characteristics, scientists distinguish the genus Obabok (Latin name Leccinum, Leccinum), which has about 25 representatives under the common names boletus and boletus.
Did you know? For a long time, scientists could not come to a consensus on the question of whether mushrooms belong to the animal or plant world. In terms of the content and composition of proteins, these amazing organisms are more similar to animals, and in terms of carbohydrates and minerals they are more reminiscent of plants. All disputes were settled only in 1960. The compromise was the recognition of the kingdom of fungi, separate from animals and plants.
All representatives of the genus Leccinum live in close proximity to conifers and deciduous trees. Most species live in forests of the temperate climate zone, but some of them can be found even in subtropical and subpolar regions. The main differences of the species are a large, smooth, slightly velvety to the touch hemispherical cap of muted brown shades, always matte, lighter in young monkeys. The massive tubular hymenophore of a white-grayish color easily separates from the cap and darkens as the mushroom ages. Scaly or fibrous stalk, dense, cylindrical, sometimes long. The pulp is white, dense, colored when cut, then turns black when heated. Almost all representatives of this species (with the exception of the gall mushroom) are tasty edible mushrooms of the 2nd category.
Variety of boletus species
The Russian name “boletus” refers only to some varieties of boletaceae, namely, varieties of common boletus (Leccinum scabrum), which form mycorrhiza directly with birch. It would be more correct to call other species "obobok".
In our forests you can find various types of boletus. On the territory of the former USSR in temperate climatic zone There are about ten varieties of obabka that are suitable for human consumption. Among the most notable are the common boletus, gray, harsh, and pinkish.Harsh
The boletus boletus is harsh (in some sources it is hard) - it is not a very common species. Perhaps this is one of the most valuable representatives of its species. It has a warm gray-brown cap that gets darker with age. The leg of this fish is thick, massive, cylindrical, at an early age covered with numerous small scales, which disappear with age. The mushroom has excellent taste qualities, thick mushroom aroma and can be used in preparing first and second courses. For long-term storage, drying or dry freezing is used.
Grey
Gray boletus (hornbeam) is the most common of the hornbeams. It has a large (in adulthood) cap up to 15 cm in diameter, slightly wrinkled, dry to the touch, with predominant shades from dark olive to brownish-brown.
Important! The second name of the species has a somewhat ominous sound, but it is written with an “a” rather than an “o”, and has nothing to do with the coffin, grave and death. Hornbeam, as you know, is a tree of the birch family, with which this type often forms mycorrhiza (a stable connection between the mycelium of the fungus and the root system of higher plants).
In dry weather, the skin of a mature mushroom cap often becomes covered with cracks. The dense pulp has excellent taste; when cut it is white, upon contact with air it acquires a violet-gray color, then over time it turns from dark blue to black. A cut mushroom quickly becomes unusable, so young and fresh specimens should be sent to the basket.
Ordinary
The main feature of the common boletus is its long stem, which can reach 20 cm in height. The mushroom, having settled in a forest clearing or edge, seems to be trying to stretch out over the grass and expose its large hemispherical cap of bright brown color with a tint from gray to brown to the sun. The pulp when cut is white, dense, sweetish in taste, and darkens when processed. Young, unripe mushrooms are recommended for use as food.
When to collect
All of the above types of boletus can form fruiting bodies from late May to mid-November, until the first frost. Periods of stable fruiting: August - October. However, experienced mushroom pickers always predict the time of appearance of the first representatives of boletaceae, depending on many conditions: whether there was last year“mushroom” (as they say, there is no change from year to year), how dry was last summer, and how frosty was last winter. Again, it is known that periods of high mushroom yield in a certain pattern alternate with periods of complete absence of mushrooms.
Did you know? The people still maintain the belief that too mushroom year foreshadows war. Perhaps it’s just a coincidence, but in the fall of 2014, Ukrainian mushroom pickers were returning with “ quiet hunt"with truly unprecedented harvests...
Many experienced mushroom pickers, among other things, know their own, known only to them mushroom places, having visited which they can say with confidence whether it is worth going on a quiet hunt, or, as they say, “not fate.” During the collection process, you should remember that boletus is a very “vulnerable” mushroom. As a result, it deteriorates very quickly. Therefore, it is advisable to collect only fresh young specimens. An overripe mushroom with a large cap and a raw, heavily darkened hymenophore (the lower tubular part of the cap) is unlikely to survive to the cooking stage and will most likely be thrown away. The boletus mushrooms found should be placed separately from other types of mushrooms in a hard, “breathable” container that does not allow the crop to be crushed during the harvesting process. Wicker baskets made of natural or artificial materials (willow or plastic rods) are ideal for this; wide buckets can be used, but plastic (garbage) bags are completely unsuitable for this purpose. It is also important not to forget that a mushroom is only the fruiting body of a huge organism, the mycelium, which can be easily damaged as a result of improper collection. To prevent this from happening, the find should be cut off sharp knife
as close to the ground as possible, or carefully “unscrew” it like a screw for one and a half to two turns. Recently, most mycologists consider the second method to be more humane.
Places of growth All boletuses grow in mixed deciduous forests in a temperate climate northern hemisphere
Did you know? The largest boletus in the world was found in the Tomsk region of the Russian Federation by a mushroom picker with the appropriate surname Korol. The weight of the find was 2.4 kg, the diameter of the cap was 360 mm, and the length of the stem was 280 mm. It is interesting that with such an impressive size, the obabok was in excellent condition, was not damaged by worms and could easily be a complete dinner for a small family.
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False boletus
Another representative of boletaceae is the gall fungus ( false boletus). Some sources define it as poisonous, but it would be more correct to call it inedible due to its unbearably bitter taste. So bitter that even worms don't eat it! Indeed, to get seriously poisoned by this mushroom, you need to consume too much of it, which is very problematic due to its taste. At the same time, there is no way to get rid of bitterness. Any processing of these mushrooms (boiling, frying, etc.) only enhances this taste.
Important! If even one fragment of false boletus accidentally ends up in the main dish along with other “good” mushrooms, you will inevitably get the result in the form of a fly in the ointment.
Perhaps this is all there is to fear in the case of the gall fungus - false boletus. In terms of the shape of the stem and cap, the gall mushroom is practically indistinguishable from the ordinary boletus mushroom. External distinctive features are the color of the cap, which contains greenish-yellow poisonous tones. Thanks to this, the mushroom always immediately catches the eye, like the handsome fly agarics. The lower part of the cap has a pink or dirty pink tint (unlike the “real” mushroom, which is white). The flesh of the gall mushroom is pink when cut and turns red over time. The bad news is that it is easy for an inexperienced mushroom picker to confuse a false boletus with a regular one during a quiet hunt. quality mushroom. Good news: main drawback of this mushroom - bitterness - is, in fact, the main hallmark, by which it is separated from “real” boletus mushrooms. Don’t be afraid to lightly lick the mushroom on the cut of the stem - believe me, everything will become clear to you right away. All true boletuses when cut have a pleasant sweetish mushroom taste, without a hint of bitterness.
Compound
The pulp of the obabka contains:
- proteins - 35%;
- fats - 4%;
- sugars (in the form of mono- and disaccharides) - 14%;
- carbohydrates - up to 25%;
- vitamins: C, B1, B2, E, D, PP;
- micro- and macroelements: sodium, magnesium, calcium, potassium, iron, phosphorus and manganese;
- water.
Did you know? The natural mineral selenium helps restore the human immune system, which, as studies show, significantly reduces the risk of developing cancer and other systemic diseases. And one of the richest sources of selenium is mushrooms.
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Beneficial features
Nutritional value against the background of low calorie content is the main advantage of mushrooms, which allows them to be used in various diets intended for overweight people, as well as patients with diabetes. The proteins present in boletus pulp contain all the essential amino acids for humans and, in addition, a number of amino acids that contribute to the rapid restoration of the body depleted due to infection. From this point of view, these types of products are a good meat substitute for those who are vegetarians.
The beneficial properties of sponges also include their high ability to absorb toxins in the human gastrointestinal tract. Due to the presence of boletus fiber in the so-called “ dietary fiber» molecules of harmful substances during the digestion process are bound and removed from the body. IN medicinal purposes obabka pulp is mainly used in folk medicine. On its basis, tinctures are prepared that help with kidney diseases, dysbiosis, diseases of the gastrointestinal tract, etc.![](https://i0.wp.com/sb.agronomu.com/media/res/5/5/5/1/3/55513.p08jto.jpg)
Cooking rules
Boletus mushrooms have excellent taste and are great for preparing any dishes and using them in a wide variety of variations. They can be salted, pickled, fried and boiled, and for long-term storage, drying or dry freezing is suitable.
Important! Experienced housewives know that dry and frozen mushrooms have a much richer aroma than fresh ones.
Before cooking boletus, you need to clean it. If you are going to dry or freeze mushrooms, you should not wet them; in all other cases, the harvest should not only be washed well, but ideally soaked in slightly warm (preferably running) water for several hours. This preliminary procedure is necessary for two reasons: firstly, the mushrooms will be better cleaned after this, and secondly, some harmful substances that are present in the product (this does not mean mushroom poisons, but rather nitrates and other industrial waste), will remain in the water. Cleaning boletus mushrooms is very easy, the main thing is to do it as quickly as possible before the mushrooms spoil. Unlike butter, where you need to remove the adhesive film on the cap, after which you have to wash your hands for a long time and painfully, or, say, some types of rows, “with their heads” hiding in the sand, which gets stuck in the plates and does not want to come out, our elite beauties They are almost never truly dirty, and cleaning them does not require much effort.
If a dried leaf or blade of grass still sticks to the cap, it is enough to lightly scrape it with a knife, and the accumulated dust (it may be present if the harvest was harvested on the edge of the city, however, it is better to leave such mushrooms where they grew) simply rinse or wipe with a damp cloth. We inspect each specimen for damage by worms, rot or other defects, sort it by age and size and make a decision on what to do next. It is best to separate the stem from the cap and lightly scrape it with a knife to finally clean it. But if you are sorry to destroy the beauty of the little elastic handsome man, you can leave him whole. There is no need to throw away wormy specimens. Soak them for a couple of hours in cold water, adding table salt to it at the rate of 2 tablespoons per liter, then simply cut and remove the damaged areas.
Important! Regardless of what dish you are going to cook, boletus mushrooms must be boiled first. The heat treatment time is at least 40 minutes, and the water in which the mushrooms are cooked must be changed at least once (drained and refilled with clean water, having previously washed the mushrooms).
Of course, we are talking about elite mushrooms, which theoretically can be fried immediately, without pre-cooking. The dish will certainly be tastier and more aromatic. And yet, we recommend not to neglect the mentioned precaution, since the state of the environment in the world does not allow us to talk about absolute safety wild mushrooms, even if they are obviously edible.
If you decide to cook boletus soup, use a third water for this (drain the broth twice and pour clean water). For frying, boiled mushrooms are chopped to taste, after which they are fried in a mixture of vegetable and butter, without covering with a lid (otherwise they will turn into porridge). Before turning off, you can add sour cream if desired. For pickling, boiled cabbage is placed in a prepared container (wooden barrels are best, but glass or ceramics are also suitable) in layers, generously sprinkled with salt, fresh herbs and spices to taste. Then they are placed under oppression in a cool, dark place for a month. It is worth noting, however, that salting and fermentation are not very suitable for obabok from an organoleptic point of view (this is rather a recipe for lamellar, for example, milk mushrooms).
Did you know? Worms are the eternal enemies of edible mushrooms. But it turns out that the opposite situation also exists in nature: there are mushrooms that eat worms! They form mycelium in rings, as if weaving a kind of network. This amazing predator, like in a Hollywood horror film, slowly devours and digests a worm caught in a trap within 24 hours!
Marinating is one of the most advantageous (and, by the way, safe) ways of preparing obabki. Marinated mushrooms are prepared like this. For a liter of water you should take two tablespoons of salt, four tablespoons of sugar and two tablespoons of 9 percent vinegar. A brine of water, sugar, salt and spices (peas, allspice, seeds, etc.) is boiled for 10 minutes. Mushrooms removed from boiling water are placed in sterile jars, at the same time add a few cloves of garlic, cut in half and, if desired, a couple of cloves of chili pepper, then hot brine is poured into the mushrooms, vinegar is added at the end, after which the jar is rolled up and turned over upside down, cover with a towel and leave until completely cool. For three liters of boiled mushrooms you will need approximately 1.3 liters of brine.
Contraindications and harm
Of the contraindications to the use of this type of mushroom, perhaps only individual intolerance to the elements that make up the pulp should be noted. Boletus mushrooms (as well as any other mushrooms) should be used with caution by people with severe liver and kidney pathologies. However, knowing that you have such diseases, it will never be a bad idea to consult a doctor.
Among negative qualities This type of product should be called the ability of mushrooms, like a sponge, to absorb everything harmful and toxic that is in the soil and air. It is for this reason that even such well-known and edible mushrooms as boletus mushrooms can, in principle, be poisoned.Important! Forest mushrooms are strictly contraindicated for children under six years of age! And the point here is not only the danger of poisoning: this food is quite heavy for the child’s body due to the high content of dietary fiber, which makes it difficult to absorb other useful micro- and macroelements into the blood.
Storage rules
You always want to preserve your mushroom harvest for a long time. This is quite possible to do, but only under one condition: the freshly harvested crop must be processed literally immediately after you return from a “quiet” hunt. Wild mushrooms cannot be stored even in the refrigerator, otherwise you have every chance of getting serious intestinal poisoning. IN as a last resort fill the extracted with water, in this form the harvest will survive until the next morning, especially since, as mentioned above, it is recommended to do this if you are not going to dry or freeze the mushrooms. For short-term storage, peeled, cut and boiled boletus mushrooms for 15-20 minutes should be rinsed well in running water, pour clean water and put it in the refrigerator. It is not advisable to use metal containers (even stainless steel) to store semi-finished products. For 1-2 days, this semi-finished product can be marinated or slices can be used to prepare main courses.
Important! In all other cases, full preparation is carried out. This can be pickling, salting, fermentation, processing into mushroom caviar or mushroom powder, as well as freezing.
For all their excellent taste, boletus mushrooms, as a rule, do not have a very pronounced mushroom aroma (many recipes for mushroom dishes even recommend cooking boletus mushrooms mixed with other mushrooms). For this reason, there is no point in making mushroom powder from boletus mushrooms. Pickled obabok, rolled up in a sterilized jar, can be stored even at up to one and a half years. It is advisable to use self-screwing lids with an internal coating. Freezing allows you to preserve mushrooms for up to a year if the temperature in the freezer is at least 15-18 degrees below zero. You can freeze both washed and peeled fresh whole mushrooms and chopped ones, previously boiled for 10-15 minutes. After defrosting, the product can be used to prepare fried, stewed mushroom dishes, and soups. Of course, repeated freezing is completely unacceptable. Drying is another way to preserve the harvest for a long time. A properly dried mushroom can retain all its beneficial features , nutritional and palatability for one to two years when stored in a well-ventilated area with constant humidity and away from strong foreign odors. A small pantry is ideal for this, in which dried mushrooms are placed or hung, having previously been placed in paper bags or fabric bags. Dried mushrooms
4
, as a rule, after soaking they are used to prepare soups.
times already
helped
The boletus mushroom is widely eaten and grows in different climatic conditions.
It has excellent taste properties in various preservation options. This is the closest relative porcini mushroom
, differing from it by grayish or black small scales on the stalk. Experienced mushroom pickers
After collecting and drying, carefully look at the condition of the cut on the mushroom. If it darkens over time, this means that the mushroom is edible.
Where and when do boletus grow? The name of the fungus is associated with the formation of microrhiza with birch, and occasionally with aspen or pine. Therefore, wherever they grow birch groves
or individual trees mixed with other species, this type of mushroom can grow. To find boletus in the forest, you must remember that this mushroom does not like direct sunlight
. It hides in bushes, tall grass or under a layer of fallen leaves.
Therefore, to find young individuals, you need to look closely. Or rake up grass and dry leaves with a stick.
Boletuses appear around July and continue to grow into the autumn months. Rainy summers may cause mushrooms to appear earlier.
According to observation, each individual gains 4 cm in height per day. 6 days after emergence it becomes too old to eat. Therefore, mushroom pickers try to go into the forest the next morning after rain in search of young boletus mushrooms.
Poisoning from poisonous mushrooms can be fatal due to the highly toxic substances they produce. Therefore, a novice mushroom picker should remember the main characteristics of the mushroom they need: the cap can reach 15 cm in diameter and its color can range from gray to black, including spotted and gray-brown.
The legs of the boletus necessarily have thickenings and scales. The tubular layer of the mushroom depends on age: from white in young growth to dirty brown in mature ones. The flesh of the mushroom is white or pale pink without a pronounced taste or smell.
Anyone who goes into the forest for the first time needs to take a photo of boletus mushrooms so that, in case of doubt, they can visually compare the found individual with the sample.
Depending on the area, the boletus may have a slightly different appearance. For example, in humid deciduous forests, boletus mushrooms are considered to be mushrooms with a thin stalk of olive or brown color.
In dry forests they have thick, scaly legs. In these cases, edibility is determined by the dense and aromatic pulp. Separately, the marsh boletus is distinguished with greenish caps, on thin legs with watery pulp.
Types of mushrooms of the Boletaceae family
Where does such external diversity of boletus come from? There are several varieties of this mushroom:
The cap of the common boletus has a semi-convex shape. The leg is whitish, cylindrical, with pronounced scales, 4 cm in diameter and 17 cm in length, at the point of cut it begins to turn pink.
The gray boletus has an alternative name: hornbeam. Its cap is brown in color, and the yellowish flesh, when broken, begins to turn blue (to a violet hue) and then turn black. Longitudinal fibers are clearly visible on the stem.
The marsh boletus, which loves damp places, is distinguished by a brown cap and a light-colored leg. To test the mushroom for edibility, break the stem: it should not turn blue.
Despite their bright color (from pink to bright orange and brown), multi-colored boletus mushrooms are not very popular among mushroom pickers. The reasons for this are the not very pleasant taste and difficulties in preparation.
The black boletus stands out among its relatives due to its corresponding color. Large tubes in the porous layer and black scales on the legs are its distinctive features.
Properly prepared black boletus will be a worthy decoration for any table.
Pink boletus is found in North America and Europe. So named for the peculiarity of the pulp, which begins to turn pink in fracture zones.
The white boletus is distinguished by the corresponding cap color and creamy flesh. This species is so unpretentious that it can be grown in the garden.
Stiff boletus grows in mixed forests. It is distinguished by a cap in a palette from gray to pale purple on a high stem. This species is loved by mushroom pickers, since the tough flesh is not very attractive to worms. And the sweetish taste of the mushroom makes it an excellent addition to the dinner table.
To navigate such a variety of boletus mushrooms, the mushroom picker needs to take into account some features.
Firstly, it is necessary to take into account the area and what types of mushrooms grow there. Secondly, it wouldn’t hurt to take a photo of the boletus mushroom with you, so as not to confuse the edible mushroom with its double.
Benefits of boletus
In addition to pickling, these mushrooms are fried, pickled or dried. They are used as an addition to a side dish, an appetizer for festive table or an ingredient in soup.
Due to the presence of vitamins and nutrients, boletus mushrooms can help regulate blood sugar and eliminate toxins, improve skin and hair, and calm the nervous system.
And due to their low calorie content, these mushrooms are considered a dietary product.
However, too frequent consumption of mushroom dishes is contraindicated, since due to their slow absorption, a person may experience problems with the gastrointestinal tract. And in order to preserve the beneficial properties of the product, mushrooms should not be stored in galvanized containers.
How to identify false boletus
In conclusion, let’s consider an important question for a novice mushroom picker: how to distinguish a real boletus from its double?
To avoid mistakes, you should remember a few simple rules. Firstly, boletus flowers do not like light. If you saw similar mushroom, growing in an open place, this is already a reason for doubt.
Secondly, false boletus usually tastes bitter, so worms do not eat them. Examine the mushroom. If it is perfectly clean, with veins on the legs in the form of blood vessels, then most likely you are holding an inedible mushroom in your hands.
Thirdly, a proven way to determine whether it is a real boletus or not is to break the cap. Here the false mushroom will immediately give itself away, starting to noticeably turn blue. And if after this action the flesh has practically not changed, feel free to put the mushroom in the basket.
Source: https://zelenyjmir.ru/grib-podberezovik/
Boletus (boletus)
Boletus mushrooms are mushrooms of the genus Leccinum. Another name for this group of mushrooms is “obabok”.
The common boletus has convex caps Brown up to 15 cm in diameter. In mature mushrooms they are matte and dry. The tubular layer of these mushrooms is light (in older ones it is gray) with small pores. The legs of boletus mushrooms are dense and longitudinally fibrous, up to 17 cm high and 1-3 cm thick. Their color is whitish, but there are black-brown or gray longitudinal scales on the surface.
The flesh of young mushrooms is quite tender, but dense and light in color. Later it becomes watery and loose. The legs inside are fibrous and quite hard.
The following types of boletus are distinguished:
The color of the caps of this species can be of different colors, the flesh is white. Distributed in the forests of America and Eurasia.
This mushroom loves marshy areas and is found in mosses. Its difference is the variegated color of the cap.
This type of boletus is distinguished by its almost white cap and its growth near swamps. Its pulp is very loose and boils very soft when cooked, so this mushroom is eaten only when it is young.
Another name for this species is “hornbeam”, since its mycorrhiza is most often formed with hornbeams. Ripens from June to October. This mushroom is valued less than the common boletus due to the less dense flesh of its caps.
A characteristic feature of this species is the dark color of the cap (it can be black or dark brown). Another name for the species is “blackhead”. Found in birch and pine forests, loves damp places.
Also called hardwood and poplar boletus. Mycorrhiza in this fungus forms with poplars and aspens. This mushroom loves calcareous soil. Its dense flesh is very rarely affected by worms.
It is also called blackening, because when cut, the flesh of such a mushroom acquires a red-violet-brown hue and then turns black. Mycorrhiza of this fungus is formed with beeches and oaks.
The peculiarity of this type of boletus is that when broken, its flesh acquires a pink tint. It grows in birch forests in damp and swampy places.
It is distinguished by light brown caps and white flesh that turns pink when cut.
You can meet boletus in deciduous forests, most often next to birch trees. These mushrooms also grow in mixed forests. They grow individually and in large groups. Often boletus can be found at the edges of forest roads.
Ripening of boletus mushrooms begins at the end of May. You can find these mushrooms in the forest until mid-October. Since the pulp of mature mushrooms is loose, collecting boletus mushrooms is recommended at a young age.
It is important to distinguish boletus from gall mushrooms, which are characterized by:
- unpleasant taste;
- pinkish color of the tubes;
- mesh leg pattern;
- “greasy” pulp;
- another place of growth (in coniferous forests, in ditches, next to stumps).
- All types of boletus are edible mushrooms.
- They are distinguished by caps of different shades with white flesh below, which does not change color when pressed, as well as narrow legs.
- The legs are covered with black scales.
- Such mushrooms grow near birch trees.
- The main collection season is late summer and autumn.
100 g of boletus contains:
Boletus mushrooms contain:
- proteins (35%), including valuable amino acids;
- sugar (14%);
- fats (4%);
- fiber (25%);
- vitamins C, B1, PP, B2, D, E;
- magnesium, potassium, calcium, manganese and other elements.
- Among the amino acids contained in this type of mushroom, there is a lot of arginine, glutamine, tyrosine and leucine.
- The high content of dietary fiber in boletus provides it with the ability to remove toxins and harmful substances from the body.
- This mushroom has antioxidant activity, as well as a positive effect on mucous membranes and skin.
- Since boletus contains a lot of phosphoric acid, it is a valuable product for the musculoskeletal system.
- Individual intolerance to this type of mushroom is possible.
- Boletus, like other mushrooms, is not consumed in childhood.
- It is contraindicated for intestinal diseases and peptic ulcers.
- Also, the danger of consuming boletus is associated with the risk of confusing it with gall fungus.
- This type of mushroom is edible and is used in the preparation of soups and main courses.
- It is also dried, frozen, pickled and salted.
- During processing, boletus mushrooms often darken.
- For food consumption, it is recommended to collect young hard mushrooms.
- Since these mushrooms do not have a distinct taste, they should be cooked with other types of mushrooms.
- Sauces and gravies are prepared from dried boletus.
Fresh mushrooms should be thoroughly washed to remove any debris and contaminants. The bases of the boletus stems are also cut off. Mushrooms are poured cold water(its volume should be twice as large as the volume of mushrooms).
You need to put salt in the water, taking a tablespoon for each kilogram of mushrooms. When the water boils, drain it and fill the boletus mushrooms with clean cold water. These mushrooms are cooked for an average of 40-50 minutes, periodically removing the foam. The finished mushrooms sink to the bottom.
If you want to boil boletus mushrooms in a slow cooker, then set the “baking” mode for 30 minutes.
Used for pickling strong mushrooms medium size. For each kilogram they take:
- 40 g salt;
- 120 ml water;
- 5 peppercorns;
- 4 bay leaves;
- 2 cloves;
- several sprigs of dill.
Peeled, washed and boiled mushrooms for 15 minutes, place in a colander and place in jars, sprinkling them with salt. Next, you need to prepare the brine - add dill, cloves, pepper and bay leaf to boiling water. After filling the mushrooms with brine, put them in a cool place. They can be eaten after a month.
For a kilogram of boletus you will need:
- 2 tbsp. l. salt;
- 2 tbsp. l. lemon juice or citric acid;
- 2 tbsp. l. vinegar 9%;
- 5 bay leaves;
- 1/2 tsp. allspice peas.
Peeled and washed mushrooms should be chopped. The next stage of preparation is to boil them for 50 minutes in a large volume of water, regularly removing the foam.
After adding vinegar and seasonings to the water, the mushrooms should be boiled for another ten minutes. Next, the mushrooms are removed with a slotted spoon and placed in jars, after which the broth is poured on top.
Cooled pickled boletus mushrooms are stored in a cool place.
Fresh mushrooms without damage are selected for drying. They are cleaned, washed and dried a little, after which they are laid out on baking paper. If the mushrooms are small, you can put them whole, and cut the large boletus mushrooms. Mushrooms should be dried in the oven at a temperature of approximately +50 degrees. Leave the oven door open.
Before frying boletus mushrooms, they are usually boiled for 20 minutes. Fry the mushrooms for 30 minutes, uncovered. Most often, they are fried with potatoes (for 500 g of potatoes, 300 g of fresh boletus mushrooms) or in sour cream (mushrooms fried until golden, pour sour cream and simmer for another 10 minutes).
We bring to your attention a video recipe for cooking boletus mushrooms.
- Traditional medicine prescribes the use of boletus mushrooms in the treatment of kidneys.
- These mushrooms also help with problems with the nervous system and blood sugar levels.
Boletus mushrooms should be included in your diet by anyone who wants to lose excess weight, since it is a low-calorie product.
The boletus mushroom is distinguished by very fast growth - in a day it grows by 4 cm and adds about 10 g. After six days of growth, the mushroom begins to age.
Source: http://www.eda-land.ru/griby/podberezoviki/
Boletus. Types of boletus
Boletus mushrooms (the common name for some varieties of mushrooms of the genus Leccinum, lat. Leccinum) are the closest relatives of the porcini mushroom. A distinctive feature is that when boletus is cut and dried, the flesh darkens. In different places these mushrooms are called differently: black mushroom, birch mushroom, gray mushroom, wasp mushroom, babka and podababok.
Features of boletus
Young specimens are very similar in appearance to porcini mushrooms; they differ due to their legs with gray and black small scales. Boletus mushrooms grow very quickly, adding up to 4 centimeters per day, but they age at the same speed.
On the 6th day they fully ripen, and on the 7th day they already begin to age, become flabby, and a large number of fungus fly larvae appear in them. In this regard, large specimens are most often worm-eaten.
There are varieties of boletus, differing external features and places of growth. The most common is the common boletus, which is valued more than other species. Common boletus grows in dry birch forests, in clearings, on forest edges, next to ditches, paths and roads. Boletus flowers bear fruit from early summer to late autumn.
Description of boletus
The diameter of the boletus cap can reach up to 15 centimeters. At first the shape of the cap is convex, then it becomes cushion-shaped. The color of the cap is gray, gray-brown, and can even be black, white, or spotted. The tubular layer in young specimens is whitish, but as it grows it becomes dirty brown, and the pores are very small.
The length of the leg reaches 15 centimeters, and its thickness can reach 3 centimeters. The lower part of the leg is often thickened. The color of the legs is white with oblong gray, black or brown scales. The flesh is white or slightly pink. The pulp has no special smell or taste.
Appearance of boletus mushrooms depending on where they grow
Depending on where boletus mushrooms grow, their appearance changes. In damp forests and on the edges of the boletus caps are gray, and the legs are whitish and tall. In the same places there are boletus mushrooms with olive-colored caps. In dry birch groves you can find mushrooms with black-brown caps, on thick scaly stalks with dense flesh.
In damp areas where moss grows, swamp boletuses with greenish-white caps, long thin legs and loose flesh are found. Since boletus boletuses grow in damp climates, they spoil quickly and their flesh is very watery.
Where do boletus mushrooms grow?
Common boletus forms mycorrhizae with birch trees; they grow in birch forests and groves. In addition, boletus mushrooms can be found in the tundra and forest-tundra, where there are dwarf birch trees. These mushrooms are common in South and North America, as well as in Eurasia.
Collection of boletus mushrooms
Fruiting of boletus begins in the summer and continues until autumn. Old specimens should not be collected, as they are flabby and soft, quickly rot and deteriorate.
The common boletus is an edible mushroom; it can be used as food, but after heat treatment. It can be boiled, fried, pickled and dried.
Varieties of boletus
The common boletus has a red-brown cap. In dry weather it is smooth and slightly slimy. In young mushrooms, the cap looks like a convex hemisphere, and when ripe it becomes cushion-shaped. The maximum cap size reaches 15 centimeters.
At a young age, the pores are white-cream in color, and over time they become gray-ocher. The leg has the shape of a cylinder, slightly widening downward, its length can reach 17 centimeters, and its diameter is 4 centimeters. The leg is whitish with brown scales. The pulp does not have a specific odor; it turns pink when cut.
The gray boletus has a cap of brown shades; this mushroom is also called hornbeam. In hot weather, the caps become dry and crack. The pores are gray-yellow. Longitudinal fibers are clearly visible on the stem. The flesh is light yellow, but when broken it changes to purple and then turns black.
The boletus boletus has a dry, light brown cap. The shape of the cap is cushion-shaped. The legs are white or light gray in color and reach a height of 4-12 centimeters.
The tubular layer in young specimens is light, and in old specimens it becomes rich brown. The pulp is whitish and does not change when broken.
Since marsh boletuses grow in damp places, they do not have a strong taste or smell.
The colorful boletus grows in oak forests and birch forests. The legs are white or light gray with small but frequent scales. The shape of the leg is cylindrical, becoming narrower towards the base.
The cap has the shape of a hemisphere, its diameter ranges from 5 to 12 centimeters. The hat can be of different shades: gray and brown with yellowish tan marks, orange, brick, pink or beige. Gray tubes.
In young mushrooms the flesh is dense with a strong sour smell; in old mushrooms it becomes loose.
Black boletus grows from July to September. The diameter of the cap is 5-9 centimeters. The color of the cap is black or dark brown. The tubes in the porous layer are quite large. The leg is strewn with small black scales. Black boletus grows in damp places, among pines and birches.
The pink boletus has a cap with a diameter of up to 15 centimeters, at first it is convex, but then becomes cushion-shaped. The surface of the cap is dry, gray-brown in color. Sometimes the color of the cap can be almost black with a marbled pattern.
The pulp is dense, white, and turns pink when cut. At first the tubular layer is white, but as the mushroom matures, it becomes dirty gray. The leg is thin, elongated, and can sometimes bend. Spore powder is ocher-brown. The fruiting season is observed from June to October. Pink boletuses grow in moist birch forests, Eurasia and North America.
The tough boletus is slightly different from the previous subspecies. The diameter of the cap is 5-17 centimeters. Its color ranges from gray and brown to light purple. The shape of the cap is in the form of a hemisphere, becoming flat over time.
In young specimens the caps are pubescent or covered with scales, and when they return they become bare. The height of the leg is 6-18 centimeters. The leg is white at the top and cream underneath. It is often covered with brownish scales.
The flesh of this boletus is white, hard, and tastes sweet. Thanks to its hard and worm-free pulp, this boletus is highly valued. Stiff boletuses bear fruit from July to November. They grow on mixed calcareous soils and deciduous forests.
Source: http://gribnikoff.ru/vidy-gribov/sedobnye/podberezovik-vidy-podberezovikov/
The common boletus is a spongy mushroom that is not inferior in taste to white mushrooms. People often call it the gray mushroom, birch mushroom or blackhead. Obabok is another funny name.
Boletus forms mycorrhiza with birch, which is where it gets its name. Most often it can be found in birch groves, sometimes in coniferous and mixed forests with an admixture of birch.
It is found even in the tundra, also near birch trees.
The gray mushroom has one of the longest periods for collection: fruiting bodies begin to form on the mycelium from the end of spring and continue to grow until late autumn.
The mushroom belongs to the Boletaceae family, which includes its closest relative, the boletus. Boletus has valuable taste and beneficial properties: its pulp contains a lot of protein, B vitamins, vitamins C, D, E, nicotinic acid, macro- and microelements, and it is quite easily absorbed by the body.
Description and general characteristics
The boletus has a convex gray cap, the shade of which ranges from white to almost black. At a young age it is dense, hemispherical in shape, and as it grows it becomes looser and pillow-shaped. Its size can reach 20 cm in diameter, but mushroom pickers are reluctant to put such a specimen in the basket, since young representatives have a more delicate and rich taste.
The tubes are initially white, becoming a dirty color when older and easily separated from the cap. The leg is up to 4 cm in diameter, can be thickened downwards, dense, white or gray in color, covered with brown, dark gray or black scales. Pulp young mushroom dense, elastic, white; in some varieties, the flesh at the break may change color from white to pinkish.
Varieties
Depending on the growing conditions and appearance, boletus mushrooms can be divided into several varieties. Classifications are relatively arbitrary, and in different sources may differ depending on the criteria taken for comparison, but nevertheless, the main types of this fungus can be easily identified.
Common boletus
The most common of the variety of species, it is considered the most valuable from a culinary point of view. The cap is uniform in color, and the leg has a thickening at the bottom.
Marsh boletus
Found quite often, it has a thinner stem and a cap in lighter shades: from white to light gray or light brown. This mushroom prefers to grow in damp marshy areas. Although the marsh boletus has looser flesh than the common boletus, its taste is not inferior to other varieties.
White boletus
Depending on where they grow, marsh boletus and white boletus are often combined into one category, but the second is distinguished by a very light, often white, cap, usually not exceeding 8 cm in diameter. In this species, the cap, as a rule, does not open completely. The leg is thin, covered with white scales.
Boletus turning pink
Found in humid northern forests mainly in autumn. Distinctive feature This species is that its flesh oxidizes when broken and acquires a pinkish tint; the color of the cap is heterogeneous, brown in shade; the leg is quite short, often curved towards the light.
Tundra boletus
The smallest of its relatives, it also grows near birches, but, given the size of dwarf birches in the tundra, the mushroom received the comic name “overbirch mushroom”, due to the fact that sometimes its size is not inferior to the tree itself. The mushroom is light-colored, with a small cap not exceeding 5 cm, and a fairly thin stalk covered with white or light gray scales.
Black boletus
The mushroom has a dark, almost black cap small size and a thick short leg covered with black scales. Black boletus is quite rare, appears in early August and continues to bear fruit until November. In terms of taste, especially when fried and boiled, this black mushroom is not inferior to its white relative.
Similar false representative
The gray mushroom, like other types of sponge mushrooms, has an advantage over its lamellar relatives: unlike the latter, of which poisonous ones are almost more common than edible ones, tubular mushrooms are rarely inedible.
By by and large There is only one false mushroom, with which it is easy to confuse white mushroom, boletus mushroom, and even buttercup. The gall fungus is poisonous and dangerous, but it is quite easy to identify.
The main thing is to pay attention to the stem of the cut mushroom: the pulp quickly oxidizes in air and changes color from pink and crimson to poisonous green and bluish.
Boletus is versatile in terms of culinary processing: it can be dried, fried, boiled, and prepared into sauces. Small, dense mushrooms can be pickled or dried whole.
Source: http://ProGrib.ru/podberezovik/vidy-podberezovikov.html
boletus
Boletus (Latin name Leccinum (Obabok) “Leccinum”) is an edible mushroom, distinguished by its inconspicuous appearance at first glance with brown shades.
Boletus - description and botanical properties
It is the closest relative of the white one, but when dried on cuts, its flesh darkens. There is a visual similarity to boletus, with the exception of a thinner stem and less dense pulp. There are several varieties of boletus mushrooms, but mushroom pickers usually do not separate them, because they are all edible, and their nutritional and other qualities are almost the same.
Scientific classification:
- The kingdom is mushrooms.
- Class – Agaricomycetes.
- Family – Boletaceae.
- Genus – Leccinum.
The name is due to the fact that these mushrooms often grow near birch trees. In addition, there are other names - birch mushroom, wasp mushroom, gray mushroom, podababok and others. To collect and prepare boletus mushrooms, it is useful to know the botanical properties and distinctive features.
Types of boletus:
- Common boletus (lat. Leccinum scabrum)
- Gray boletus, hornbeam (lat. Leccinum carpini)
- Stiff boletus (lat. Leccinum duriusculum)
- Marsh boletus (lat. Leccinum holopus)
- Black boletus, blackhead (lat. Leccinum melaneum)
- Pink boletus (lat. Leccinum oxydabile)
- Checkerboard boletus, or blackening boletus (lat. Leccinum nigrescens)
- Ash gray boletus (lat. Leccinum leucophaeum)
- Variegated boletus (lat. Leccinum variicolor)
Description
In total, there are about 40 varieties, but each boletus mushroom from this family has only minor differences. Color varies from light to almost black. Most often, grayish or brownish representatives of the species are found. Young boletuses are usually white, but later their stem and cap acquire brown shades.
In addition, the properties are associated with the location where the mushroom is found. Thus, the boletus boletus, which grows mainly in damp areas, retains a whitish tint even with age, but is considered less valuable due to its too loose pulp. Black boletus is also found on the soil along the edges of raised bogs.
Distinctive appearance features:
Leg. leg height from 3 to 15 cm on average;
hat. The diameter of the cap of an adult mushroom is about 15-18 cm;
the cap has the shape of a characteristic hemisphere, and as it grows it becomes like a ball or pad;
at high humidity air, the surface may become slimy;
The color usually varies from whitish to grayish and brown.
Lighter and younger boletus mushrooms are usually valuable for mushroom pickers, because during the aging process their flesh becomes too loose and watery. It seems extremely difficult to prepare any of them.
Ecology and distribution
The common boletus has a wide distribution. It is found in Eurasia in the vastness of Western Europe before Eastern Siberia, individual species also grow in Northern and South America.
The boletus grows in the tundra and forest-tundra.
Most often found in forests with birches, with which it forms mycorrhiza, and can be found not only large trees, but also dwarf birches, whose height can be only a few centimeters.
The described genus of mushrooms gravitates to high humidity, and therefore is often found near swamps and forest reservoirs.
There you can find white, black, and also pink boletus, in which the flesh at the break has a pinkish tint.
These mushrooms are extremely different high speed growth reaching 4 cm per day, so within a week they become “adults”, and after that they begin to age.
Beneficial features
Usually the preparation of boletus mushrooms is described in different recipes. They are highly valued for their excellent taste and beneficial properties, including from a medical point of view. First of all, this is a low-calorie product, which, nevertheless, contains great amount microelements, so it is well suited for a balanced diet.
From a medical point of view, the beneficial qualities are manifested in the fact that the composition of boletus normalizes the state of the nervous system and regulates blood sugar levels. When consuming this product, kidney function is normalized.
There should be no concern when collecting boletus mushrooms - the class is completely safe and non-poisonous.
However, in some cases, individual intolerance may occur, because mushrooms are a rather specific food.
Boletus twins
Due to the fact that there are many varieties of this mushroom, there is a danger of confusing it with something else. Greatest danger represents a gall fungus, quite often found in our forests.
Its distinctive feature is its incredibly bitter taste, which is why even worms and insects avoid it. Perfect clean look an adult mushroom is the first sign of danger. U false mushroom the leg has brick or greenish shades.
It also usually has a velvety cap, while the real one is smooth and even slimy. If gall fungus gets into a dish, it will immediately become bitter, so it should be thrown away immediately.
Boletus is the general name for mushrooms of the genus Lecinum, which are distinguished by a brown cap, a thin stalk and less dense flesh. All boletuses are edible.
Boletus is also popularly known as birch and blackhead, this type of spongy cap mushrooms belongs to the genus Leccinum, or Leccinum, of the Boletaceae family.
The name of this mushroom is “telling,” and indicates that it forms mycorrhiza with the birch trees next to which it grows.
Characteristics of boletus mushroom
hat
The boletus cap is 4-12 cm in diameter, gray, brown or brownish in color, sometimes almost black. Its shape is similar to a swollen pillow.
Pulp
The pulp is colored uniformly, in light colors, and does not change color when scrapped.
Leg
The leg is 1.5-4 cm in diameter, white or grayish in color, scaly, tapering upward.
Boletus mushrooms are widespread in Eurasian countries, as well as in North and South America. They are inhabitants of deciduous forests and grow in birch groves.
The boletus collection season begins at the end of June and continues until the beginning of November.
All boletus mushrooms are edible mushrooms; individual species differ slightly in nutritional quality. These mushrooms contain vitamins such as vitamin B1, B2, PP and vitamin C.
In cooking, boletus mushrooms are used fried, boiled and pickled; they are also prepared for future use by drying. When dried, the mushroom turns black.
Boletus mushrooms are used as a filling for pizza, pie, roll, as a base for sauces and in powder form. These mushrooms go well with potatoes, buckwheat, lentils, carrots, cabbage, and peppers.
Boletus mushrooms are prohibited for consumption by people with gastrointestinal ulcers, those with individual intolerance, and children.
Types of boletus mushroom
The cap is white to dark gray and black; in a young mushroom it is white underneath, in a mature one it is grayish-brown. The leg is thickened at the bottom, white, covered with scales. The pulp is white and does not change color when scrapped.
It grows in birch groves from the first half of summer until autumn, as well as in the tundra and forest-tundra. Found in Eurasia, North and South America.
An edible mushroom, it is used for food in fried, boiled, dried and pickled forms.
The cap is 7-14 cm in diameter, at first hemispherical in shape, with a curved edge at the bottom, later cushion-shaped. The surface is uneven, wrinkled, velvety. The skin is dry, matte, in humid weather it becomes shiny, olive-brown in color. The pulp is white, soft in the cap, fibrous in the stem, when cut it becomes pinkish-violet and gradually almost black. The leg is 5-13 cm long, about 4 cm in diameter, cylindrical in shape, with a club-shaped thickening at the bottom. The color of the leg is olive-gray above, brownish below, and the surface is scaly.
Mycorrhiza forms with hornbeam, hazel, and poplar. Grows in deciduous forests of Eurasia. The season is from June to October.
Edible mushroom, poorly stored.
The cap is 6-15 cm in diameter, in young mushrooms it is hemispherical in shape, with age it becomes convex, cushion-shaped, the center is depressed. The skin is slightly pubescent or scaly; in mature mushrooms it is bare, smooth, matte, and becomes slimy in wet weather. The color of the cap is gray-brown to reddish-brown, darkening with age. The flesh is hard, white, yellowish-green at the base of the stalk, and turns pink or red when cut. It has a pleasant taste and a faint mushroom smell. The leg is 5-16 cm in height, 1-3.5 cm in thickness, cylindrical or fusiform, pointed at the base, solid, whitish or creamy above, brownish below, scaly.
Found from late July to mid-November in deciduous and mixed forests, mycorrhiza-forming with aspen and poplars. Rare view.
Edible mushroom with dense pulp. Used for food in fresh and dried form.
The hat is about 16 cm in diameter, convex or cushion-shaped. Light, whitish or pale brown in color, dry surface. The pulp is white, soft, greenish, watery. Does not change color when cut, taste and smell are not pronounced. The leg is long, thin, white or grayish in color.
Mycorrhiza forms with birch and grows near swamps, in damp birch and mixed forests. The fruiting season begins in July and lasts until the end of September
An edible mushroom with loose, highly boiled pulp, young mushrooms are eaten.
The cap is 5-9 cm in diameter, dark brown or black. The leg is scaly.
It grows in pine and birch forests, in damp places, and in swamps. Distributed in Eurasia, from Western Europe to Eastern Siberia. The collection season is from July to September.
The cap is convex in shape, later becomes cushion-shaped, about 15 cm in diameter. The skin is dry, from gray-brown to black, decorated with a light marble pattern. The pulp is white, dense, and turns pink when cut. The leg is long, thin, thickens towards the base, sometimes curved.
Grows in damp birch forests, separate groups, in Eurasia and North America. Fruits in June-October.
Edible mushroom, used fresh for food, suitable for drying and pickling.
The cap is hemispherical in shape in young mushrooms, later becomes cushion-shaped, diameter is 5-15 cm. The skin is dry, smooth, sometimes felt-like, cracking, yellow-brown. The pulp is light yellow in color, soft, and when cut first turns red or brown, then turns black. The leg is 5-12 cm high, 1-3 cm thick, cylindrical or club-shaped, thickened downwards, yellowish in color, scaly.
Grows next to beeches and oaks in warm regions Europe, alone or in groups. The collection season lasts from June to September.
Edible mushroom, used fresh, dried, pickled. It turns black when dried.
The hat is convex or cushion-shaped. The skin is light brown, darkens with age, and the surface is smooth. The pulp is white, turns pink when cut. The leg is long, thin, light with dark scales.
Found in autumn in birch groves of Eurasia.
Edible mushroom.
Outwardly it resembles the common boletus. The cap of this species is motley and dirty brown. The pulp is white, turns pink when cut. The leg is white with a light blue tint, scaly.
Edible mushroom.
Poisonous and inedible types of boletus mushroom
The diameter of the cap is 4-10 cm, the shape is hemispherical, later rounded-pillow-shaped or prostrate, the surface is dry, pubescent or velvety, later smooth, from yellow-brown to gray or brown. The pulp is white, turns red when cut. The smell is not pronounced, the taste is bitter. The leg is 3-12.5 cm in height, 1.5-3 cm in thickness, cylindrical or club-shaped, widening downward, fibrous, cream-ocher, yellowish in color, reticulate.
A cosmopolitan mushroom, it grows in coniferous and deciduous forests on all continents, both singly and in groups. Fruiting season is June-October.
Young gall mushrooms are confused with porcini mushrooms and boletus mushrooms. It differs from the latter in the absence of scales on the stalk.
Inedible mushroom.
Boletus spores are difficult to separate from the pulp. Therefore, a solution is prepared from one part of the pulp and 100 parts of water, which is poured over the open roots of the birch. After this, the roots are additionally moistened.
In the dry season, the soil is regularly sprayed with a spray bottle. Watering is carried out in the afternoon, when the sun's rays do not reach the boletus. Moisturizing is also necessary immediately after the first fruiting bodies appear. The garden bed is watered with plain water daily. The first harvest is harvested a year after sowing.
Calorie content of boletus mushroom
In 100 g fresh mushroom contains 31 kcal. Energy value:
- Proteins, g:…………………2.3
- Fats, g………………………..0.9
- Carbohydrates, g……………….3.7
- In folk medicine, boletus is used to treat diseases of the nervous system, kidney diseases, and also to regulate blood sugar levels.
- Fresh boletus mushrooms are recommended for inclusion in the diet of those losing weight, since mushrooms are a low-calorie product.
In order not to confuse boletus, boletus or porcini mushrooms with different types boletus, it should be remembered that it has a thinner stem and less dense cap flesh. Boletus mushrooms - early, first and early ripening noble mushrooms that appear in our forests.
The name boletus stems from the fact that the fruiting bodies most often grow under birch trees, forming mycorrhizae with the root system of this deciduous tree. Near the birch trees some species very often grows edible russula, for example, birch russula, popular among mushroom pickers, or R. Betularum. Berezovik, often growing in small groups, bears fruit quite regularly, but in waves.
Growth and fruiting period
The mycorrhizal fungus L. melaneum grows on damp soils of pine and birch forests, as well as in high marshy areas from July to September. Swamp birch grass forms mycorrhiza with birches and is most often found in damp, swampy, mossy areas in mixed forest zones. The harsh boletus prefers calcareous soils, as well as sandy and loamy soils of deciduous and mixed forests, where it bears fruit quite abundantly with last decade July to early November.
Hornbeams bear fruit from the beginning of summer until the onset of noticeable cold weather. This is the species that most often forms mycorrhiza with hornbeam, but can also grow under deciduous trees such as birch and poplar. Blackening obabok is characterized by the formation of mycorrhizae with oaks and beech, and appears singly or in small groups from June to the last ten days of September.
Photo gallery
Boletus: collection (video)
Types of edible boletus: description and characteristics
All types of boletus are edible and differ slightly in appearance and nutritional qualities. Experienced mushroom pickers know which species have the greatest nutritional value and have the most delicious fruiting bodies.
Latin name | Birch species | hat | Pulp | Leg |
L.melaneum | Black | Dark brown or black in color with rather large tubes | Without pronounced taste and aroma, relatively dense | Straight, with small black scales on the surface |
L. holopus | Bolotny | Convex or cushion-shaped, light in color, with a dry surface | White with a greenish tint, soft, slightly watery | Thin, elongated, with a grayish surface |
L. duriusculum | Harsh | Hemispherical or cushion-shaped, matte, in brown tones | Dense, with a yellowish-green tint, with a pleasant taste and mushroom aroma | Cylindrical or fusiform, covered with brown scales |
L. carpini | Gray or hornbeam | Hemispherical or cushion-shaped, dry, matte, brown-brown-gray shades | Colored pink-violet when cut, dense, relatively aromatic | Club-shaped or cylindrical, covered with light scales |
L. scabrum | Ordinary | Almost all shades of gray and red-brown, smooth, convex shape | White or pinkish in color at the break, with a pleasant taste and aroma | With thickening in the lower part, white, with longitudinal scales |
L. variicolor | Multicolored | With a mottled surface, characteristic dirty brown coloring | White in color, colored soft pink when cut, pleasant taste, with a slight mushroom aroma | Possesses at the bottom bluish tint surfaces |
L. leucophaeum | Ash gray | Hemispherical or cushion-shaped, dry, matte, light brown in color | White, colored pale pink when cut, with a mediocre taste and a slight mushroom aroma | Thin and long, white, covered with dark and loose scales |
L.crocipodium | Blackening or checkerboard | Hemispherical or cushion-shaped, with blunt edges, yellowish-brown in color | Light yellow color, soft consistency, wine-red or violet-brown color on the cut | Cylindrical or club-shaped, thickened in the lower part, covered with yellowish scales |
L. oxydabile | Pinkish | Convex or cushion-shaped, grayish-brown in color with a marbled pattern on the surface | White color, fairly high density, acquires a pink tint when cut | Long, relatively thin, thickened at the bottom |
Similar view, which is commonly called “false boletus,” is Tylopilus felleus or. The raw pulp of the bitterling fruit body has a fairly pleasant sweetish taste, but during heat treatment a very strong bitterness appears, making this species unsuitable for consumption for food purposes.
Chemical composition
The benefits and taste properties of boletus are due to chemical composition its pulp. With a caloric content of 20 kcal, boletus mushroom pulp contains:
- proteins – 2.3 g;
- fat – 0.9 g;
- carbohydrates – 1.2 g;
- dietary fiber – 5.1 g;
- water – 90.1 g;
- ash – 0.7 g.
- thiamine – 0.07 mg;
- riboflavin – 0.22 mg;
- ascorbic acid – 6.0 mg;
- alpha tocopherol – 0.1 mg;
- vitamin PP – 6.7 mg;
- potassium – 443.0 mg;
- calcium – 6.0 mg;
- magnesium – 15.0 mg;
- sodium – 3.0 mg;
- phosphorus – 171.0 m;
- iron – 0.3 mg;
- manganese – 0.74 mg.
Benefits and harms
The pulp of birch trees is not only quite tasty, but also healthy:
- the presence of dietary fiber allows the mushroom pulp to absorb and remove absorbed toxic substances and harmful elements from the body;
- The excellent antioxidant effectiveness of boletus has been proven, which allows its use in the prevention of oncological diseases;
- mushroom pulp has a beneficial effect on the nervous system, as well as the condition of the mucous membranes and skin;
- the presence of a significant amount of phosphoric acid helps to improve the functioning of the musculoskeletal system and prevent osteoporosis.
The special value of boletus lies in the presence of a well-balanced protein composition: tyrosine, leucine, glutamine and arginine are digested as quickly as possible and are easily absorbed by intestinal cells. Also, boletus fruiting bodies are able to normalize blood sugar levels, which is why they are considered especially useful for diabetes mellitus.
Cooking features
It is recommended to cook and consume boletus and boletus mushrooms together with other types of edible mushrooms, due to the not very pronounced taste of their pulp. All types of boletus belong to the category of edible mushrooms, but to prepare high-quality mushroom dish, you will definitely need to pre-treat the fruiting bodies in the form of cleaning them from forest debris and washing them under running water.
Boletus mushrooms have one more feature that needs to be taken into account - the mushroom pulp darkens very quickly, regardless of the method of heat treatment. Therefore, to maintain an attractive appearance, before boiling boletus mushrooms, their peeled fruiting bodies must be soaked in slightly acidified water. citric acid water.