How to distinguish a false boletus from its real brother? Boletus mushroom photo and description, false boletus mushroom.

The boletus mushroom is one of the most common in Russia and neighboring countries. Aroma and taste qualities allow it to be used for cooking delicious dishes and blanks. In some countries, this mushroom is not considered valuable for cooking, but in our latitudes it is one of the indispensable products included in national dishes.

Boletus mushrooms are not grown on an industrial scale - you can only get such a delicacy in the forest or birch grove, collecting the best specimens yourself. But, before you go mushroom hunting, you need to read the exact description of this mushroom and find out where and when it grows.

Boletus description.

Boletus is common name several varieties of mushrooms that belong to the genus Leccinum, which belongs to the Boletaceae family. The boletus comes in several varieties and is known by different names. Here are the most common varieties of boletus:

• ordinary;
• black;
• pinkish;
• tundra
• oxidizing;
• swamp;
• gray, or hornbeam;
• ash gray;
• harsh;
• chess;
• multi-colored.

Almost all varieties have very similar characteristics, but may differ in the color of the cap and stem, depending on the conditions and area in which they grow. The boletus looks like this.

1. Leg can be up to 3 cm in diameter, widening towards the middle and tapering again towards the base. The length of the boletus leg can vary between 7-15 cm. The surface of the leg is covered with longitudinal scales of a grayish tint, the color of the leg is gray-white. The flesh of the stem is tough, and in old mushrooms it is woody, so not everyone uses it in cooking.
2. hat boletus in the early stage of growth can have a hemispherical shape, and over time it becomes cushion-shaped. The color of the cap can vary depending on the variety, from light gray to brown. The color of the cap is influenced not only by the growing conditions, but also by the type of tree that forms mycorrhiza. On average, the diameter of boletus caps is from 6-7 to 15 cm. It is important to pay attention to the flesh - in young mushrooms it is dense in cut, white or with a slight pinkish tint. In old mushrooms, the flesh of the cap is loose and watery. In rainy weather, the surface of the cap is slightly slimy.
3. Tubular layer special - it can be easily separated from the cap, it was originally painted in White color, but as the mushroom ages, it turns a little gray and darker. The tubes are long, up to 2 cm. The spore powder is a rich olive color with a brown tint.

Where and when does boletus grow?

From the name of the mushroom it is clear where it can most often be found. As a rule, boletus grows in birch groves, since mycorrhizae form on the roots of this particular tree. But this variety of mushrooms can be found not only under birch trees.

Boletus mushrooms growing in other places are slightly different in external characteristics, but at the same time they remain just as edible, aromatic and tasty. Boletus mushrooms are also found in swampy areas, tundra and forest-tundra. In addition, boletus can be found in mixed forests, in the area adjacent to plantings, for example, along a forest belt.

The boletus growth season begins in May. In ancient times, people determined the time of the beginning of the growth of this mushroom by the flowering bird cherry. As soon as flowers appeared on this tree, it was possible to go into the forest for the first mushroom harvest. But the most mushrooms can be found not in May, but from July to mid-September. In warm and rainy autumn, boletus mushrooms can be collected until the end of October.

In birch groves, as a rule, boletus plants grow in small groups. They may be hidden under last year's foliage, but most often they are immediately noticeable. For rapid growth To develop, mushrooms need moisture and warmth, so during cold periods there is no point in going mushroom hunting.

The benefits and harms of boletus.

The boletus mushroom is not only a tasty and aromatic product. It is a storehouse of valuable substances and antioxidants that can restore body functions and slow down aging. Let's look at the benefits of boletus.

1. From minerals the pulp of the mushroom and its entire above-ground part contain the following: magnesium, potassium (in high concentration), phosphorus compounds, calcium, sodium and iron.
2. Among the vitamins, we can distinguish those that are present in the pulp of the mushroom in the highest concentration. These are vitamins A, B1, B2, PP, C and E.

Calorie content is minimal - no more than 20 kcal per 100 grams of product. That is, a standard portion of a product weighing 150-200 grams is only about 5% daily norm calorie consumption. Boletus is known as an effective product for preventing the development of diabetes mellitus and diseases of the musculoskeletal system. The mushroom has an absorbent and antioxidant effect - it helps the body remove toxins and slows down aging.

But, there are contraindications to the use of this product. It is contraindicated for nursing and pregnant women, people prone to allergies and those with individual intolerance to the product.

Precautionary measures.

Gorchak, false boletus

Mushrooms can be very beneficial, but it is important to take safety precautions. Inexperienced mushroom pickers may confuse boletus and its other varieties with dangerous, but not poisonous mushroom called bitterweed. An important difference between edible boletus is that its flesh does not change color and may only turn slightly pink. In bitterling, the flesh darkens instantly. In addition, it should be remembered that eating boletus in its raw form is not always safe.

Dried, boiled, pickled and cooked mushrooms in other ways are equally healthy. 80% of vitamins are not lost during cooking and canning, so at any time of the year you can not only enjoy the taste and aroma, but also benefit from this gift of nature.

Previously, the water was wetter, and the mushrooms were just right. If they found a boletus, then it was real boletus... Now keep your eyes peeled, you're about to be deceived...

Gall mushroom or in common parlance it is very similar to an ordinary one - and its cap is tubular on the bottom, brown on the outside, and the leg is speckled. If you come across one such mushroom, it will ruin a whole pot of noodles, because it is very bitter. And unlike others, its bitterness only intensifies when cooked. A real ambush for an inexperienced mushroom picker. One thing is reassuring: you cannot be poisoned by gall fungus.

How to distinguish a false boletus from a real one?

In an old book about mushrooms, which I carefully studied as a child, gall mushroom for some reason it was depicted as yellowish. Maybe there are some like that too, but I haven’t come across them.

The first sign of false boletus is a pinkish tint to the tubular part of the cap. True, it is not always as clearly visible as in the photo on the left. Sometimes the gall mushroom can be confused with boletus or even white mushroom.

Even if you can persuade yourself not to notice the strange shade of a mushroom, you won’t be fooled by its taste. The second and most reliable sign of gall fungus is bitterness. When in doubt, I touch the tubular surface of the cap with my tongue. Get ready for a thrill. True, I repeat, harmless.

First encounter with gall fungus

Where false boletuses, as well as white and aspen boletuses, come to us from, and where they go, remains a mystery to me. As children, we boldly collected any tubular mushrooms, fearing only the semi-mythical satanic mushroom. ( Satanic mushroom- a separate story. There are two misconceptions associated with it: that it is very similar to White mushroom, and that it is deadly poisonous. Neither is true.) Well, there were no problems with the boletus mushrooms; they did not arouse any suspicion, except that they often ate worms.

One fine summer we began to see heaps of cut, strong “birch boletuses” in the forest. Here strange people, we thought, such good mushrooms thrown away. And they dialed. We made a 5 liter marinating pan. We tried it, and a little ambulance They didn’t call, thinking that a terrible toadstool had got there. All the mushrooms had to be thrown away. And for several years after that, gall mushrooms were found in our forest in large quantities. I licked each mushroom before putting it in the basket. And then they disappeared. Why? Who knows…

It's been years since I stopped tasting boletus mushrooms. Apparently, it's time for the next wave. And you to the invasion gall mushrooms ready?

Today there are almost 40 species of boletus all over the world. But in our area you can find only a few: boletus boletus, common boletus, hard boletus, gray, and false. The latter always raises a lot of questions, especially among inexperienced mushroom pickers, so we’ll tell you more about it. After reading this article, everyone will find out whether there is a false boletus mushroom, what it looks like, how to recognize this mushroom among real boletus mushrooms, and next time they will know exactly what to do if they eat a false boletus mushroom.

Are there false boletus mushrooms?

False boletus, unfortunately, is not uncommon. And it almost always ends up in the mushroom picker’s basket, because not everyone knows how to identify it among other mushrooms. Is it worth talking about the differences if few people even know that such a mushroom exists. False boletus is also called gall boletus, and not without reason.

Description of false boletus

It is best to carefully examine in the photo, on Wikipedia, for example, how the false boletus differs from the true one. But you can do without a photo and use a detailed description to understand its difference from a real boletus. Here's how to recognize a false boletus:

Even among experienced mushroom pickers, there are few who, at first glance, can distinguish a false boletus from a real one. The first thing you need to pay attention to is the absence of worms, as this may be the first sign of a false fungus. Then you need to examine the leg, on which there should be a pattern similar to the one that decorates a birch trunk. If it is not there, most likely you have a false boletus. The shades of a real boletus cap may be different, but they will never be conspicuous. And the false boletus, thanks to its bright cap, is noticeable even from afar. By the way, a true mushroom never has a greenish tint. Most easy way How to distinguish these two mushrooms, detect the green color - it cannot be in the description of a real boletus mushroom. And there is also another one the right way How to distinguish a poisonous false boletus by touch - the surface of the cap of the false mushroom is smooth, but should be velvety.

Poisoning with false boletus

Those who recognize this mushroom in their basket often do not want to throw it away and are interested in whether the false boletus is edible, and in general, what will happen if you eat the false boletus. They don't even know how dangerous the false boletus is. But, due to the specific bitter taste, it is impossible to eat such mushrooms in large quantities. Even if just one false mushroom ends up in the basket, during the cooking process its bitter taste will spoil all the other mushrooms. As soon as a person eats false boletus, an unpleasant bitterness will appear in the mouth, and he most likely will not be able to eat these mushrooms any further. A completely logical question arises: is the false boletus poisonous, why is it dangerous and, in general, is it possible to be poisoned to death by the false boletus? Firstly, we can definitely say that consumption in large quantities false boletus, at a minimum, will cause signs of poisoning. Therefore, if symptoms such as nausea, cutting pain in the abdomen, diarrhea, dizziness and heat, - you can’t hesitate, you need to urgently apply for medical care. Consequences of using any poisonous mushrooms always unpredictable, they can have varying degrees of severity. Therefore, it is better to look carefully at the photo false boletus, remember its description, and no longer think about whether you can be poisoned by false boletus, but simply do not take the mushroom if you have the slightest doubt.

Almost every “good” edible fungus has “poisonous counterparts” that are very similar to each other. The boletus also has one not very useful counterpart, which is called the gall fungus. Eating it will not lead to death, but it can ruin the taste of the dish.

Even one small piece of false boletus will give the whole dish an unbearably bitter taste. After this, naturally, this dish will have to be thrown away. Therefore, you cannot allow even one false mushroom to fall into the basket. In this article we will learn to distinguish very similar to common boletus gall fungus, and also look at the photo of the “double”.

Firstly, on the stalk of the gall fungus there are no long longitudinal dark-colored scales characteristic of ordinary gray. Instead of these scales, the surface of the false one is covered with a “network of capillaries”, photo:

Secondly, the cap of a fake gray one may be similar in color to a birch tree, but has a faint greenish tint and is velvety to the touch (the gray one has a smooth cap).

Thirdly, in false mushroom you will never find worms.
If you still have doubts - this is a real boletus or gall fungus, then there is another good way check it out. You can distinguish a real gray one from a gall fungus by the cut: after a while, the “fake” one begins to turn pink at the cut site.

A few more photos of the gall fungus:

False boletus is not dangerous to health, like toadstools. Eating it will not cause poisoning. But the fact is that it is impossible to eat it due to its bitter taste.

Some mushroom pickers determine the authenticity of a birch mushroom by taste - just lick the cut of the mushroom and everything becomes clear (a false one will be very bitter).

You can also see what the boletus mushroom looks like: photos and descriptions will allow you to create a complete impression of it.

Exist different kinds boletus mushrooms, they can differ mainly in color and places of growth. There are no taste or organoleptic differences. This article will help you understand where boletus mushrooms grow - instructions are given for each species.

In the meantime, we invite you to see what the boletus mushroom looks like in the photo, illustrating the richness of the mushroom species:

Boletus mushroom in the photo

Boletus mushroom in the photo

White boletus mushroom and its photo

The white boletus mushroom is edible, its cap is up to 3-8 cm, at first hemispherical, then cushion-shaped, later convex. Fleshy smooth, white or slightly creamy, sometimes with bluish tint. The surface of the cap is matte, moist in the rain, but not slimy. The skin does not come off. The tubular layer is initially white, then soft light grey. The leg is 6-12 cm long, 1-3 cm thick, at first dense, later hard or even woody, white or light gray, covered with many whitish-brownish scales. The pleasant-tasting pulp is white or slightly greenish; when cut, it does not change color and turns slightly gray.

Look at this boletus mushroom in the photo and continue to study the description:

White boletus mushroom
White boletus mushroom

Grows in marshy areas, in mosses. Forms mycorrhiza with birch.

It is similar to the inedible gall mushroom (Tyophillusfelleus), but it is bitter, harder with white, pinkish flesh.

White boletus, or marsh boletus, is one of the best edible mushrooms, is superior to porcini mushroom in terms of digestible protein content. It worms faster than other mushrooms.

Elm boletus mushroom in the photo

The mushroom is edible. Description of the boletus mushroom: cap up to 4-10 cm, initially hemispherical, then cushion-shaped, later convex, with a wrinkled-tubercular matte surface. Fleshy, smooth, grey-brown, brown or dark brown. The skin does not come off. The tubular layer is white or yellow-gray. The leg is club-shaped, 5-10 cm long, 3-5 cm thick, dense at first, later hard white or light gray, covered with many gray scales. The pulp is white, turning red or black-gray when cut. Spore powder is light ocher.

The proposed description of the boletus mushroom with a photo allows us to fully identify this species from similar ones:

Grows in deciduous and mixed forests under elm, hornbeam, oak, hazel and poplar groves.

Found solitarily from July to October.

Elm boletus is tougher and less tasty than common boletus. Worms less than other boletuses.

We suggest not to stop there. The following describes what boletus mushrooms still exist and how they can be distinguished.

Common boletus (Leccinum scabrum)

Common boletus (Leccinum scabrum) in the photo

The mushroom is edible. The cap is up to 5-15 cm, at first hemispherical, then cushion-shaped, later convex. Fleshy smooth, gray-brown or brown. The surface of the cap is matte, moist in the rain, but not slimy. The skin does not come off. The tubular layer is first white, then soft grey-ocher. The leg is 6-15 cm long, 2-4 cm thick, at first dense, later hard or even woody, white or light gray, covered with many black, gray or brownish scales. The pleasant-tasting pulp is white, does not change color when cut, and turns slightly gray.

Found from July to October. Dark and dense are appreciated autumn boletus, little wormy due to cold weather.

The common boletus is one of the best edible mushrooms; it surpasses the porcini mushroom in terms of digestible protein content. It worms faster than other mushrooms.

Variegated boletus (Leccinum variicolor)

Multi-colored boletus in the photo

The mushroom is edible. The cap is up to 5-15 cm, at the beginning - hemispherical, then cushion-shaped, later convex. Fleshy, smooth, gray-brown or brown-black, sometimes with light spots. The surface of the cap is matte, moist in the rain, but not slimy. The skin does not come off. The tubular layer is first white, then soft grey-ocher. The leg is 6-15 cm long, 2-4 cm thick, at first dense, later hard or even woody, white or light gray, covered with many brown, brownish scales. The pleasant-tasting pulp is white, does not change color when cut, and turns slightly gray.

Grows in self-sowing groves in fields. Forms mycorrhiza with birch.

Found from July to October.

It is similar to the inedible gall mushroom (Tyophillus felleus), but it is bitter, harder, with white, pinkish flesh.

The multicolored boletus is one of the best edible mushrooms; it surpasses the porcini mushroom in terms of digestible protein content. It worms faster than other mushrooms.

Brown boletus (Leccinum duriusculum)

The mushroom is edible. The cap is up to 6-18 cm, at first hemispherical, then cushion-shaped, later convex. Fleshy, firm, smooth, light brown or brown. The surface of the cap is matte, the scales are glued in the form of darker polygons with light intervals. The skin does not come off. The tubular layer is initially white, then creamy yellowish. The stem is 6-15 cm long, 2-4 cm thick, at first dense, later hard or even woody, white or light gray, covered with white scales in young mushrooms and brownish scales in old ones. The pulp is white, when cut it becomes honey-red, later gray-black.

It grows singly or in groups in deciduous forests, in poplar groves under white poplar and under aspen.

Found from July to October.

Inedible and poisonous doubles does not have.

The hard boletus is less wormy than the common boletus, but also less tasty.

Black boletus (Leccinum scabrum f. Melanium)

The mushroom is edible. The cap is up to 5-9 cm, at first hemispherical, then cushion-shaped, later convex. Fleshy smooth, black, black-brown, at a young age, especially if it grows without light, gray. The surface of the cap is matte, moist in the rain, but not slimy. The skin does not come off. The tubular layer is first white, then soft grey-ocher. The leg is 6-15 cm long, 2-4 cm thick, at first dense, later hard or even woody, white or light gray, covered with many black, gray or brownish scales. The pleasant-tasting pulp is white, does not change color when cut, and turns slightly gray.

Grows in damp birch and mixed forests. Forms mycorrhiza with birch.

Found from July to October.

It is similar to the inedible gall mushroom (Tyophillus felleus), but it is bitter, harder, with white, pinkish flesh.

Black boletus is one of the best edible mushrooms; it surpasses the porcini mushroom in terms of digestible protein content. It worms faster than other mushrooms.