Good day, dear mushroom pickers. Today we will continue to disassemble edible mushrooms. Let's talk about the boletus, a photo and description of the species of which you will find in the article below. Relatives of this species are edible, the taste varies slightly. But you should be careful, the boletus has (the second name of the boletus) and inedible twins.
Read the article: what boletus trees look like, where they grow, how to collect and at what time. And in the end I will tell you what is prepared from the fragrant mushroom.
In the forests, you can find over 40 varieties of obabka, but most of them are not very different, so do not panic.
The cap of the boletus reaches 18 cm. It is light at the beginning, then it reaches dark brown. It looks like half a ball, and over time it sags and resembles a pillow. In sunny weather, the hat is matte, and in wet weather it is slippery. Sponge at the bottom of an olive shade.
The leg reaches 15 cm, the shape of the cylinder. It is covered with longitudinal gray scales. With age, the flesh in the leg becomes hard. In the context, the boletus is white, it may turn pink.
Some types of boletus differ in appearance. Below you will find illustrations and descriptions of the most popular species.
Ordinary
Common boletus is found in Russia most often. His hat is brown, sometimes has a red tint. The leg is dense, expanding towards the bottom.
Common obabok is confused with gall fungus. On the cut, the twin turns red.
Bolotny
The swamp birch has a thin neat leg. His hat is light gray or brown. The pulp is loose, but with a pleasant aroma. More often the fungus is found on waterlogged soil.
The gall fungus is often mistaken for a swamp. The remaining twins grow in a different area.
Harsh
Gray or brown, often with a purple tint. The leg resembles a barrel, darkens towards the base. The flesh is sweet, fragrant, turns dark when pressed.
There are no twins in this species.
colorful
Like other species, the color of the mushroom varies from gray to brown, only on its hat it has yellow, orange, pinkish, brick blotches. The leg is white with patches. The smell is sour.
There are no false multi-colored boletus.
pinking
There is a pinking boletus closer to the north and in autumn. The hat of the mushroom is brick or reddish, heterogeneous. The stem is curved as the mushroom turns towards the light. There are no false mushrooms.
The mushroom is small, as it grows in the tundra under dwarf birch trees, light color.
The name speaks for itself. The hat of the black boletus is dark, almost black. The leg is dense, covered with dark gray patches. The black species is rarely seen in a basket, but it is a welcome guest due to its taste.
The hat can vary greatly in color (whitish, ashen, ocher, brown). More often, the hornbeam is found in deciduous (hornbeam) forests in the Caucasus.
Video - four types of boletus
Where and when to collect boletus
The name of the boletus was not accidental, because more often they all grow under a birch, at the roots. Therefore, it is worth looking in deciduous forests. They are found from late May to mid-autumn.
Obabok is not picky, it grows even in the tundra, under dwarf trees. The mushroom loves light, it is best to look at the edges. It grows in groups or alone. If you wish, you can grow boletus on your own.
To collect boletus, use willow baskets or enameled dishes. If you saw a mushroom in an uncharacteristic place for it, it is better to refuse it.
How to cook boletus
Obabok is actively used in cooking. It responds well to any processing method. The mushroom is marinated, fried, stewed, frozen. But before you cook, you need to know how to clean and cook.
Mushrooms should not gather dust in the basket for a long time, clean them immediately after going to the forest. First, do the initial cleaning, remove needles, worm mushrooms and other debris. This can be done with a dry cloth or toothbrush.
If you plan to dry boletus, this is worth stopping. If you want to boil or marinate, soak in lightly salted water for an hour. Then clean the leg like a carrot, look at the body of the fungus for worms, if you want to remove the sponge.
After cleaning, pour mushrooms with water and boil for 40 minutes. During cooking, constantly remove the foam.
From about the middle of summer until late autumn, armies of mushroom pickers head to the forests to satisfy the instinct of gathering. Many people find a lot of useful things in this occupation: clean air, leisurely walks, enjoying nature and the amazing beauty of the forest - these are just a small part of the reasons why people leave comfortable sofas, go out of town or to the village, and there ... A big wonderful world, in which has its own dangers. These include poisonous mushrooms, more or less successfully disguised as completely harmless ones. We are talking about boletus. Solid mushrooms, pleasant to the taste, are used in fried, boiled, canned form. Unless they are... not poisonous!
Real boletus- seemingly not catchy brownish or grayish mushroom. It can be of various shades, but usually his hat is from white to dark gray. It has a leg thickened downwards, white with longitudinal scales of white or dark color (according to the drawing, it slightly resembles the color of birch). On the cut, the flesh is also white and does not change at the break.
The first boletus trees appear in the first half of summer and grow until late autumn, usually growing next to birch trees, forming a mutually beneficial symbiosis with them. But you can find this mushroom not only in birch groves, but also in the tundra, forest-tundra. It is especially common in the forests of Eurasia, South and North America. It is eaten fried, boiled or pickled, and can also be dried for the winter.
Boletus false- It is also sometimes called the gall fungus. In appearance, it is very similar to its true counterpart - everything in it successfully imitates a real mushroom. The leg is gray and pockmarked, the cap is of a characteristic color and shape. Its distinctive feature is an incredibly bitter taste, which is why the name "bilious" is due to this. One such mushroom is enough to completely spoil the whole pan of the dish.
Comparison of false and real boletus
A distinctive feature that is found in many false mushrooms is that they are not eaten by worms. If your mushroom is very clean, take a closer look at it and make sure that it is not false.
First, take a look at the leg. If there is no speckled pattern on it, similar to the coloring of a birch, then it is better to bypass such a mushroom. On a false boletus, you will most likely see a pattern of veins similar to blood vessels.
If the leg does not cause suspicion, we examine the hat. Its bottom should not be pinkish, a real mushroom will never have such a shade.
What does the hat say?
From above, the cap of the gall fungus has a poisonous brown, brick or greenish-brown color, that is, it almost always has a greenish admixture. This is not the case in real mushrooms.
If the color is not enough for you, then feel the hat. If you feel velvety to the touch, this is a sign of a false boletus - you should not pluck it. A real mushroom has a smooth hat.
You can break off the hat and look at the break - in a false mushroom it will also be pinkish, and in a real one it will be white.
Boletus real
Gall fungus (false boletus)
Gall mushroom (false boletus)
TheDifference.ru determined that the difference between real and false boletus is as follows:
The real mushroom tastes ordinary, while the false one is incredibly bitter.
On the leg of a true boletus, a pattern similar to birch, and on a false one - a network of blood vessels.
The bottom of the cap of a real mushroom is light or grayish, while that of a false one is pinkish.
The top of the hat of a true boletus is even gray, brownish or dark, while in a false one with a greenish tinge or dirty.
At the break, the real mushroom is white, and the false one is pinkish.
To the touch, the hat of a real mushroom is smooth, and the hat of a false one is velvety.
- Division: Basidiomycota (Basidiomycetes)
- Subdivision: Agaricomycotina (Agaricomycetes)
- Class: Agaricomycetes (Agaricomycetes)
- Subclass: Agaricomycetidae (Agaricomycetes)
- Order: Boletales (Boletales)
- Family: Boletaceae (Boletaceae)
- Genus: Leccinum (Obabok)
- View: Leccinum roseofractum (Rosing boletus)
Synonyms:
birch oxidized
Leccinum oxydabile
Birch multi-colored
Leccinum variicolor
birch motley
At the moment, it is combined with the species Leccinum scabrum (common birch).
Collection places:
The pinking boletus (Leccinum oxydabile) grows in the northern damp forests and tundra, as well as in the highlands with one or another type of tree and shrub birch. Known in the north of Western Europe. In Russia, it is usually harvested and used as food along with common birch.
Description:
The hat is small, yellow-brown, interspersed with lighter spots (it resembles marble in color). The tubular layer is whitish, later dirty gray. The pulp is white, dense, turns pink at the break, then darkens. The leg is short, white, with dense black-brown scales, thickened at the base, sometimes curved in the direction where there is more light.
Boletus pinking from usually well distinguished by the "marble" color of the hat. Its brown areas are interspersed with lighter or even white, as well as relatively larger gray scales on the stem, turning pink flesh at the break and the formation of fruiting bodies only in autumn.
Usage:
Edible mushroom, second category. Suitable for eating in any form - fresh and dried.
Boletus is famous not only for its pleasant taste, but also for its beneficial properties. Mushroom dishes are prepared simply, but they turn out incredibly tasty.
Boletus is famous not only for its pleasant taste, but also for its beneficial properties.
This is one of the most common and valuable mushrooms that can be found on the territory of Russia and the CIS countries. It belongs to the genus Lekcinum (another name is Obabok) of the Boletov family (famous representatives are boletus mushrooms), which include aspen mushrooms.
These are rather large mushrooms (up to 20 cm in diameter of the cap) with well-defined parts - the stem and the cap. The hat is round, prostrate or hemispherical, has no gloss, pleasant to the touch (velvet). Its color varies greatly: from light milky to dark brown, gray and even black. The older the boletus, the darker it is. The leg is straight, but slightly thickens near the mycelium. Contrasting scales are noticeable on it: white or black.
Grow fast enough(up to 3-4 cm per day), the most precocious by the 6th day reach their maximum length. After the pulp becomes more watery, mucus appears, which becomes an excellent bait for worms. After another 4-5 days, the fungus dies.
In the people, the mushroom is called boletus, birch, obabok or blackhead.
Boletus is one of the most common and valuable mushrooms that can be found on the territory of Russia and the CIS countries. Where does the boletus grow
As you can see by the name, which the fungus received for good reason, it forms mycorrhiza with birches, therefore it is often found near them. Almost all species love bright places open to the sun. Appears in June after cherry blossoms, disappears in October or November.
It prefers forest-steppe zones, but feels good even in the tundra next to dwarf birches. Such individuals are jokingly called birch trees, because they are often much higher than these plants.
Boletus boletus are widespread on almost all continents: Eurasia and both Americas.
Where and how to collect boletus (video)
Edible types of boletus
All species of the genus Leccinum are edible, they differ slightly in their taste. They can be consumed raw, fried, dried, boiled or pickled, or frozen for the winter.
In total, there are about 40 species of boletus, but The following can be found throughout the country:
- Ordinary;
- pinking;
- marsh;
- multi-colored;
- black;
- harsh.
Common boletus Common boletus
The most common type. It has a delicate and pleasant taste. You can distinguish it by a reddish hat with a brown tint. The gray leg is compacted, has a clear thickening at the bottom.
rosy boletus
Unlike its "brothers", the cut of which darkens over time, this obabok acquires an unusual brick-pink hue. More common in swampy areas. You can recognize it by its characteristic low leg, which sharply bends to the side.
swamp boletus
Prefers moist soil and dark places. The color of the mushroom is light, the flesh is loose, it breaks well.
Black boletus Birch multi-colored
Very beautiful representative, famous for his unique color. Hat of non-uniform color: dark base with white and beige stains, covered with yellow, orange, brick or grayish spots.
Black boletus
Rare mushroom. It is difficult to find it, it is a real success even for an experienced mushroom picker, because a dish made from them will be remembered even by those who do not like “forest bread”. The brown, bluish-black cap is noticeable from afar, the leg is almost completely covered with dark blotches.
Boletus harsh
The sweet and fragrant mushroom is quite tough, but after processing it becomes pleasant in texture. Thanks to the purplish-brown hat, obabok is difficult to confuse with other species. The thick stalk is smooth in old specimens, and strongly scaly in young ones.
Boletus belongs to the second mushroom category Useful properties and taste of boletus
It is known that the mushroom was collected in the times of Ancient Russia, it was actively used for food and harvested for future use. But most often the blackhead was mixed with other mushrooms (ceps, mushrooms or russula), as it was believed that they did not have a pronounced taste. But today gourmets believe that this is one of the most valuable representatives of "forest bread", it just needs to be cooked correctly. But so far, the boletus belongs to the second mushroom category.
Its useful qualities are amazing:
- Fiber (of which a quarter consists of birch) helps to cleanse the body.
- Normalizes blood sugar levels, reduces glucose.
- Treats kidney disease.
- Calms the nervous system, helps to overcome insomnia.
- Suitable for cancer prevention.
- Useful for mucous membranes and maintaining good skin condition.
- Improves the functioning of the musculoskeletal system, joints and spine.
It is worth noting and low calorie "forest bread" and a high content of vitamins, micro and macro elements necessary for the normal functioning of the body. Therefore, boletus can be used by people who limit their diet, wanting to lose weight.
Boletes are widespread on almost all continents. What does a false boletus look like
Mushroom picking is often referred to as silent hunting. And indeed, the mushroom picker is looking for his "prey", wanting to find the best. But dangers lie in wait for every hunt, and this process is no exception. It is important not to make a mistake and not confuse an edible mushroom with a poisonous one.
Bile (false) boletus practically does not differ from its tasty counterpart. He successfully imitates obabok, so often even experienced people make mistakes and bring the "liar" home. One small piece of gall can spoil the whole pan of other mushrooms, because heat treatment helps to fully reveal the unpleasant taste. False boletus is not poisonous, however, scientists believe that its pulp contains toxins that can worsen a person's well-being.
- "Imitator" is not eaten by insects, birds and animals, so it can be recognized by its untouched appearance.
- The wet surface of the caps quickly deforms when touched.
- There are no tubular veins at the bottom of the cap.
- The size of the gall fungus often exceeds the usual birch.
- There are no spots on the stem that a real blackhead has (resembling birch colors) and there are thin veins that look like blood vessels.
These signs will help to recognize the false boletus.
Biliary (false) boletus practically does not differ from its tasty counterpart How to cook tasty mushroom boletus
Obabok often darkens during cooking, due to which its taste deteriorates a little, and its appearance becomes unpresentable. Therefore, it is desirable to soak it in a solution with citric acid. Don't keep the mushrooms in the water for more than 20 minutes or their texture will become too watery. After the birch trees, it is necessary to rinse and boil for 40-50 minutes, regularly removing the resulting foam.
Mushrooms in sour cream sauce
The first young mushrooms are especially tasty with tender rustic sour cream.
For the dish you will need:
- Mushrooms - 300-400 gr.;
- sour cream - 5 tbsp. l.;
- flour - 1 tsp;
- salt and spices - to taste.
Cooking steps:
- Cut the birch trees into small pieces.
- Fry them in a pre-heated pan. Wait until the moisture is completely gone. Add the onion to the dried mushrooms immediately.
- Salt the mixture and fry the vegetable until golden brown.
- At this time, dilute sour cream with spices (garlic, paprika, black pepper) and flour.
- Pour the mixture over the mushrooms and simmer for 20 minutes over low heat.
False boletus is not poisonous Omelette
An unusual breakfast diversifies the menu. You will need the following products:
- Boiled mushrooms - 150 gr.;
- eggs - 3 pcs.;
- milk - 2 tablespoons;
- hard cheese - 30-50 gr.
- salt, herbs - to taste.
Let's start cooking:
- Boletus fry for 5-10 minutes.
- Whisk eggs with milk.
- Pour the mixture into the skillet;
- After 3 minutes, cover with a lid and lower the heat.
- Wait until a crust forms on the base of the omelette and the top becomes fluffy.
- Sprinkle with herbs and grated cheese. The dish is especially tasty with croutons.
How to fry boletus (video)
Soup
Soup Ingredients:
- Mushrooms - 450-500 gr.;
- potatoes - 200 gr.;
- carrots - 50-70 gr.;
- onion - 2 small;
- tomato - optional;
- noodles or cereals - optional;
- greens - to taste.
Cooking process:
- Boil the mushrooms in brackish water.
- Add finely chopped vegetables (first potatoes, then tomatoes, followed by onions and carrots).
- Pour in cereal or noodles. The term depends on what exactly you have chosen, pasta can be filled up just before turning it off so that they do not boil soft.
- 10 minutes before stopping cooking, add herbs and spices.
What other mushrooms grow under a birch
Not only boletus grows near birches. This tree loves a lot of mushrooms:
- White;
- flywheel green;
- the breast is wet and aspen;
- champignons;
- boletus;
- russula;
- raincoat.
It is worth spending a day picking a birch tree to enjoy its taste. But be careful not to pick up the gall fungus.
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The article will talk about one of the wonderful plant inhabitants of the forests. Its name speaks directly about where it likes to grow. This is a boletus, whose favorite places of growth are forests with birches.
It should be noted that these mushrooms are included in a group belonging to a single genus - Obabkovye. Their main difference from other varieties is the brownish color of the cap (of different shades).
The genus Obabok combines the most diverse, including boletus, boletus. Despite the characteristic features of the plants of each group, their common features often confuse beginners. In this regard, it is the boletus that is often called the boletus.
This article will provide more detailed information about the white boletus: photo, description, etc.
General characteristics of boletus
It forms boletus mycorrhiza with birch, hence its name.
These mushrooms have characteristic convex caps, the shades of which range from white to almost black. Young mushrooms have dense beautiful hemispherical caps. But as they grow, they become more loose, cushion-like.
The size reaches up to 20 cm in diameter. However, mushroom pickers often ignore such specimens, because young representatives have a richer and more delicate taste. Their legs are gray or white, covered with brownish, black or dark gray scales. The thickness of the legs is 4 cm in diameter. The young mushroom has dense, elastic pulp of white color. But some varieties at the break can change it to a pinkish tint.
Before we introduce the white boletus, we briefly describe the varieties of mushrooms in this group.
Varieties
Boletus boletus can be divided into several varieties depending on the appearance and conditions of their growth. In total, there are about 40 of them, but not all of them can be found in Russia. The following are the most common types:
- Ordinary - the most common and most valuable in terms of addictions of culinary masters. The hat has a uniform color, the leg is thickened below.
- White - grows in damp places and does not differ in special productivity (white boletus).
- Harsh - loves soils with sands and loams near aspens and poplars. The brown cap has pubescence, the flesh turns pink on the cut, and the leg below becomes lilac.
- Swamp - fairly common in swampy wet areas. The cap has a lighter shade, the stem is thinner.
- Pinking - occurs mainly in autumn in humid northern forests. The color of the cap is heterogeneous, brownish, and the flesh at the break turns pink as a result of oxidation.
- Gray (hornbeam) - has the longest collection period: from spring to autumn. The hat is brown-olive and grayish with tubercles and wrinkles, a relatively short stem, the flesh becomes purple and then black when cut.
There are also black and multi-colored varieties in nature.
All these mushrooms feel great among birch trees, but they are also found in other trees. More often they grow in places well warmed by the sun, but with the soil sufficiently moist.
White boletus: photo and description
The mushroom is edible. Its hat is whitish with various shades: light gray, cream, pinkish.
The shape of the cap of a young mushroom, like that of other boletus boletus, is hemispherical in shape, at a more mature age it is cushion-shaped. Then it becomes more open. But unlike the common boletus, it rarely fully opens. The average diameter is 3-8 cm. The white and tender pulp of the mushroom does not have a special taste and smell.
In height, the white boletus reaches sizes up to 7-10 cm (it can be higher in the grass), the diameter of the leg is 0.8-1.5 cm, and it narrows closer to the hat. Its color is white, covered with scales of the same color, but with age and when they dry, they darken. The fibrous pulp of the leg of this variety of mushroom, in comparison with the ordinary boletus, is softer. At the base it acquires a bluish tint.
Beneficial features
One of the most important properties of white boletus, like all mushrooms from this group, is the ability to remove toxins due to the dietary fibers contained in it. Mushrooms are useful as an aid in the treatment of the following diseases:
- diseases of the nervous system;
- change in the amount of sugar in the blood;
- various pathologies of the kidneys;
- skin problems;
- inflammation of the musculoskeletal system;
- inflammation of the mucous membranes.
The pulp of the mushroom contains vitamins B and C, D, E, proteins, nicotinic acid, micro and macro elements. In addition, it is easily absorbed by the body.
Places of growth
White boletus occurs from mid-summer to early October in mixed and deciduous forests, forming mycorrhiza mainly with birch. The mushroom prefers damp places and the outskirts of swamps. It is not very rare in such places, but it does not differ in high productivity.
The youngest first mushrooms can be found in more open and sun-warmed places: glades, groves, edges. You can also find them under single trees.
The fungus of this species feels good in a variety of climatic conditions. It grows even in the tundra (near birches). The main condition is the presence of a birch root system that provides food for these mushrooms.
The white variety differs from its closely related white variety in the almost white color of the cap.
Another similar species of the same genus (Obabkovye) is the notorious white boletus. But the latter is different in that at the break it actively changes its color.
false representative
There is, by and large, only one false mushroom, with which you can easily confuse not only the species described, but also other boletus, white mushroom and even butterdish. This is a gall fungus. It is dangerous and poisonous, but it is not difficult to identify it.
It is important to pay attention to the cut on the leg. The flesh of a poisonous false representative, oxidizing in air, changes color from crimson and pink to bluish and poisonous green.
Finally
Boletes with a white hat are sometimes called hayfields or spikelets by the people. This is due to the fact that they appear just at the time when haymaking begins and rye is earing in the fields.
Quite valuable in all respects, the mushroom can be collected throughout the summer and even in autumn. And it pleases many lovers of forest walks.
