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Boletus mushroom: characteristics of species and cooking rules. Distinctive features of false boletus

Meat for vegetarians - this is what mushrooms are often called by those who are at least partially aware of their beneficial properties. The mushroom that will be discussed further is special. His life, as a rule, lasts no longer than 10 days; on the 7th day after “birth” he is already considered old. And the speed of his growth can be the envy of many living beings on the planet: every day he gains about 4 cm in height and 10 g in weight. But besides the extraordinary biological characteristics, boletus (namely, this is what we are talking about) also has many beneficial properties for human health.

general characteristics

The boletus is an edible mushroom from the Boletaceae family. In our latitudes it is considered one of the most common. In different areas, people give this mushroom different folk names. And if you ever hear about gray or black mushrooms, burnt mushrooms, spike mushrooms, hay mushrooms, babushkas or birch mushrooms, you can be sure that we're talking about about the same mushrooms - boletus mushrooms.

Experienced mushroom pickers can recognize the boletus mushroom by its convex, hard cap (in adult mushrooms it is approximately 15 cm in diameter), which ranges from almost black or brown to olive or gray. But still, the distinguishing feature of these mushrooms is the stem: oblong with dark scales (as if reminiscent of a tree trunk, under which it most often grows). An adult mushroom can reach 15 cm in height.

Biologists say that today they know of the existence of 12 species of boletus. Most often, representatives of this fungal family can be found in mixed or deciduous forests, where birch trees predominate. The habitat of boletuses is Eurasia, North and South America, as well as forest-tundra and tundra. The favorite places of these mushrooms are well-lit clearings, forest edges, and the sides of paths and roads.

About the fact that it’s time to gather for “ quiet hunt» Mushroom pickers are warned about boletus mushrooms... by bird cherry. It is after the flowering of this tree that you can go into the forest for the first mushrooms and continue collecting boletus mushrooms until October.

Types of mushrooms

The most popular are the common boletus. They appear in the forests very first (sometimes even in May). The representative of this species is the largest and prefers the vicinity of birch groves. By the way, such “cohabitation” benefits both: the mushrooms get carbohydrates from the tree, and the birch tree gets an assistant for breaking down some complex substances.

Closer to autumn, you can count on a harvest of pink birch (starting in August). This mushroom usually lives in pine-birch forests, loves peat and areas along swamps. Unlike ordinary boletus, this species does not grow directly under the tree, but in places where the young roots of the plant grow. You can recognize it by its flesh, which turns pink when cut.

Swamp birch trees are mushrooms late autumn. As the name implies, they live near swamps and other wet places. Meanwhile, mushroom pickers do not indulge this mushroom with their attention. Firstly, it is very difficult to get to it, and secondly, the taste of marsh boletuses is not the best - the habitat affects it. This mushroom is easy to recognize by its dirty gray cap and thin stalk; it rarely reaches a height of more than 5 cm.

The black boletus is very similar to the pink boletus, its cap is darker - almost black. Tundra is the smallest representative of the “birch” family. Its cap, as a rule, does not grow more than 5 cm in diameter, and the color can vary from off-white to more dark shades. The leg, like other representatives of the “genus,” is covered with dark scales.

The nutritional value

The main advantage of boletus mushrooms is highly nutritious proteins, which consist of proteins that are important for humans. These mushrooms will provide the body with all essential amino acids, including, and. Researchers say these mushrooms may contain 15 to 35 percent of all known amino acids.

In addition, these mushrooms contain a large number of phosphoric acid - a substance necessary for the proper formation of the musculoskeletal system and the production of enzymes. The unique composition of this product makes it important for maintaining healthy cells in the nervous system and skin. Boletus mushrooms prevent kidney disease, inflammation and drying out of mucous membranes, and regulate concentration in the bloodstream. The nutritional complex of these mushrooms consists of vitamins B, C, D, E, which allows them to be classified as products with antioxidant properties. And being an excellent source of fiber, mushrooms have a beneficial effect on the functioning of the digestive system, in particular the intestines.

So, boletus will provide the body with:

But this product contains virtually no calories. 100 g of mushrooms contain from 20 to 31 kcal.

Possible dangers

Boletus mushrooms are not among the foods that cause severe allergic reactions. But still, people prone to allergies should not overuse the product.

It is also important to understand that mushrooms growing in contaminated areas or along roads are dangerous (even if they are edible). They are like a sponge, able to absorb toxic substances from air, soil. Therefore, if possible, it is extremely important to pay attention to the area where the mushrooms grew.

Another danger is caused not by the boletus mushrooms themselves, but by the inexperience of mushroom pickers. This edible mushroom is easily confused with a poisonous gall mushroom. Externally, the double is very similar to the burnt mushrooms growing in the shade of birch trees, but the taste is very bitter and pungent. The cap of this mushroom resembles a boletus or White mushroom, but the leg is different. In the gall fungus it is always covered with a mesh pattern.

Beneficial features:

Boletus, as a rich source of fiber, is an important component for improving digestion as well as removing toxins from the body.
The high protein content makes mushrooms an indispensable product for children and bodybuilders (proteins promote rapid muscle growth).
The special composition of these mushrooms allows them to be classified as a group. This means that it can be argued that this product will protect against premature aging and the harmful effects of free radicals (and they, as scientists believe, are main reason formation of cancerous tumors).
Health bone tissue also directly depends on the amount of boletus in the diet. Being a source of phosphorus and calcium, mushrooms have a beneficial effect on bones, teeth and general health of the musculoskeletal system.
Due to the content of B vitamins, mushrooms have the best effect on the functioning of the nervous system.
The effect of this product on fluctuations in the blood of diabetics has been proven. Under the influence of the fungus, the glucose level stabilizes.

Boletus mushrooms in cooking

These mushrooms are considered one of the most delicious (after white mushrooms, with which they are closely related), but during heat treatment they lose their White color and the flesh turns dark. Meanwhile, experienced chefs share a secret: in order to preserve the light color of boletus mushrooms, it is enough to soak them in an acidic solution (with) before cooking. After this, the mushrooms can be boiled, fried, stewed and not be afraid that they will turn black.

Boletus mushrooms are suitable as a filling for pies. They are extremely tasty when salted or pickled. And dried mushrooms can be used to make excellent mushroom sauces.

But when choosing boletus mushrooms for cooking, it is important to know that when fresh, these mushrooms with loose flesh quickly become wormy. Therefore, you should not leave them in the basket for a long time.

For this recipe you will need:

mushrooms – 2.5 kg;
9 percent - one and a half glasses;
sugar – 5 tsp;
salt – 2.5 tsp;
allspice – 5 pcs.;
black peppercorns – 13 pcs.;
bay leaf – 3-5 pcs.;
water – 3 glasses;
onion – 1 pc.

How to cook

Boil peeled and washed mushrooms in water without salt and spices. Change the water twice during cooking. After boiling, cook for another 15 minutes, adding the onion into the pan (this will help check the edibility of the mushrooms: if the onion remains transparent, then all the mushrooms in the pan are edible). Strain the mushrooms and add water again and add salt. After boiling, cook for another 20 minutes. For the marinade you will need water and vinegar; add chopped onion, salt, sugar, pepper, bay leaf to the mixture and bring everything together to a boil. Place the mushrooms in jars and pour over the hot marinade. Close tightly and leave for a day. That's it - the dish is ready to eat or can wait until winter in jars.

Stewed mushrooms

Boletus mushrooms are one of those mushrooms that are especially tasty when stewed or fried.

Another secret: the most delicious birch trees come from. By the way, the famous French julienne in the classic version is made from boletus mushrooms.

For this dish you will need mushrooms pre-boiled in salted water. When cool, fry in a frying pan and add onions and carrots. When all the ingredients are ready, pour in a little sour cream, mix thoroughly and simmer under the lid for another 25 minutes. Ready dish goes well with almost any side dish.

How to grow your own

Given the high nutritional value, beneficial features and excellent taste, it’s no wonder that people are thinking about how to grow boletus mushrooms in own garden. It turned out that this can be done, although it will take a little effort.

To begin with, it is important to choose the right place where “domestic” boletus mushrooms will grow. It would be better if it was open ground under trees. Ideally, of course, these should be birch trees, but if they are not there, you can get by with traditional orchards. After that, you can move on to the main thing:

Make a depression of 4 square meters with a depth of approximately 30 cm.
Cover the bottom with birch sawdust, birch bark or leaves. This layer should be no thinner than 10 cm.
Place a layer of humus taken from the forest mycelium on top.
The next layer is mycelium in grains, which is covered with sawdust or leaves (but the composition should be the same as that already used in the first layer).
Cover the planting site with a 5-centimeter layer of soil and water with warm rainwater.

You can count on the first harvest of domestic boletus in just 3 months. Then, until October, every 2 weeks, collect mushrooms, so to speak, of your own production.

There is another way to plant mushrooms - without grain mycelium. To do this, take the caps of old mushrooms. Fill them with rainwater in a wooden bowl and leave for a day. After this, strain the mushrooms and pour the resulting water over the “bed” prepared according to the scheme described above. This method of “seeding” will produce the first harvests only next summer.

The main requirement for both methods of growing mushrooms is a wet bed. If the mycelium dries out, the mushrooms will die. Every time you harvest, it is important to thoroughly water the “bed” with warm rain or well water.

Once upon a time, our ancestors ate mushrooms instead of meat during fasting. This is what vegetarians do today. And as nutritionists agree, they are doing the right thing, because mushrooms are delicious foods that provide many beneficial substances throughout the year.

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 is due to the fact that the fruiting bodies most often grow under birch trees, forming mycorrhiza with the root system of this deciduous tree. Some kind of edible russula very often grows near birch trees, 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 forms mycorrhiza with birches, most often found in damp and swampy, mossy areas in mixed forest areas. The harsh boletus prefers calcareous soils, as well as sandy and loamy soils of deciduous and mixed forests, where it bears fruit quite abundantly from the last ten days of July until the first days of 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 quality. 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. Raw pulp The fruiting body of bitterling 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

Benefits and taste properties boletus are determined by the chemical composition of 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 substances from the body toxic substances and harmful elements;
The excellent antioxidant effectiveness of boletus has been proven, which allows its use in the prevention of cancer;
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.

Cooking features

It is recommended to cook and consume boletus and aspen 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 in order to prepare a 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 water slightly acidified with citric acid.

Boletus is famous not only for its pleasant taste, but also for its beneficial properties. Mushroom dishes are easy to prepare and turn out incredibly tasty.

The boletus is famous not only for its pleasant taste, but also for its beneficial properties.

This is one of the most common and valuable mushrooms that can be found in Russia and the CIS countries. It belongs to the genus Leccinum (another name is Obabok) of the Boletaceae family (the famous representatives are boletus), which also includes boletuses.

These are quite large mushrooms (up to 20 cm cap diameter) with well-defined parts - the stem and cap. The hat is round, spread out or hemispherical, has no gloss, and is pleasant to the touch (velvet). Its color varies greatly: from light milky to dark brown, gray and even black. The older the boletus, the darker it is. The stalk is straight, but next to the mycelium it thickens slightly. Contrasting scales are visible on it: white or black.

They grow quite quickly(up to 3-4 cm per day), the most early ripening ones reach their maximum length by the 6th day. Afterwards, the pulp becomes more watery and mucus appears, which becomes an excellent bait for worms. After another 4-5 days, the mushroom dies.

The mushroom is popularly called boletus, birch boletus, obabok or blackhead.

Boletus is one of the most common and valuable mushrooms that can be found in Russia and the CIS countries

Where does boletus grow?

As you can see from the name, which the mushroom received for good reason, it forms mycorrhiza with birch trees, and therefore is often found near them. Almost all species love bright places open to the sun. Appears in June after bird cherry blossoms, disappears in October or November.

Prefers forest-steppe zones, but feels good even in the tundra next to dwarf birch trees. Such individuals are jokingly called birch mushrooms, because they are often much taller than these plants.

Boletus mushrooms are widespread on almost all continents: Eurasia and the Americas.

Where and how to collect boletus mushrooms (video)

Edible species of boletus

All species of the genus Leccinum are edible; they differ slightly in their taste qualities. They can be eaten raw, fried, dried, boiled or pickled, and can also be frozen for the winter.

In total there are about 40 species of boletus, but The following can be found throughout the country:

Ordinary;
pinkish;
swamp;
multi-colored;
black;
harsh.

Common boletus

The most common type. It has a delicate and pleasant taste. It can be distinguished by its reddish cap with a brown tint. The gray leg is compacted and has a clear thickening at the bottom.

Boletus turning pink

Unlike its “brothers”, the cut of which darkens over time, this obabok acquires an unusual brick-pink hue. More often found in swampy areas. You can recognize it by its characteristic low leg, which bends sharply to the side.

Swamp boletus

Prefers moist soil and dark places. The color of the mushroom is light, the flesh is loose, and breaks easily.

Black boletus

Birch variegated

A very beautiful representative, famous for its unique color. The cap is of heterogeneous color: a dark base with white and beige streaks, covered with yellow, orange, brick or grayish spots.

Black boletus

Rare mushroom. Finding it is difficult, this is a real success even for an experienced mushroom picker, because a dish prepared from them will be remembered even by those who do not like “forest bread”. The brown, bluish-black cap is noticeable from afar, the stem is almost completely covered with dark inclusions.

Boletus is harsh

The sweet and aromatic mushroom is quite tough, but after processing it becomes pleasant in texture. Thanks to its purple-brown cap, it is difficult to confuse it with other species. The thick leg is smooth in old individuals, but in young ones it is heavily scaly.

The boletus belongs to the second mushroom category

Useful properties and taste of boletus

It is known that the mushroom was collected back in the days Ancient Rus', it was actively used for food and stored for future use. But most often, duncap was mixed with other mushrooms (ceps, honey mushrooms or russula), since it was believed that they did not have a pronounced taste. But today gourmets believe that this is one of the most valuable representatives of “forest bread”; it just needs to be prepared correctly. But for now, boletus belongs to the second mushroom category.

His useful qualities amaze:

Fiber (a quarter of which birch is made up of) helps cleanse the body.
Normalizes blood sugar levels, reduces glucose.
Treats kidney diseases.
Calms the nervous system and helps 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 content of “forest bread” and high content of vitamins, micro and macroelements necessary for the normal functioning of the body. Therefore, boletus can be consumed by people who limit their diet, wanting to lose weight.

Boletus mushrooms are widespread on almost all continents

What does a false boletus look like?

Mushroom picking is often called silent hunting. Indeed, the mushroom picker is looking for his “prey”, wanting to find the best. But on every hunt there are dangers, and this process is no exception. It is important not to make a mistake and confuse an edible mushroom with a poisonous one.

The gall (false) boletus is practically no different from its tasty brother. He successfully imitates the liar, so often even experienced people make mistakes and bring the “liar” home. One small piece of gall can ruin the entire pan of other mushrooms, because heat treatment helps the unpleasant taste to fully develop. False boletus is not poisonous, however, scientists believe that its pulp contains toxins that can worsen a person’s well-being.

The “simulator” is not eaten by insects, birds and animals, so it can be recognized by its untouched appearance.
The wet surface of the caps quickly deforms when touched.
There are no tubular veins at the bottom of the cap.
The size of the gall fungus often exceeds the usual birch mushroom.
The stem lacks the spots that true blackheads have (resembling the colors of birch) and has thin veins that look like blood vessels.

These signs will help you recognize the false boletus.

The gall (false) boletus is practically no different from its tasty brother

How to deliciously cook boletus mushroom

Obabok often darkens during cooking, which causes its taste to deteriorate slightly, and appearance becomes unpresentable. Therefore, it is advisable to soak it in a solution with citric acid. Do not keep the mushrooms in water for more than 20 minutes, otherwise their texture will become too watery. Afterwards, the birch trees must be washed and boiled for 40-50 minutes, regularly skimming off the resulting foam.

Mushrooms in sour cream sauce

The first young mushrooms are especially tasty with delicate village sour cream.

For the dish you will need:

Mushrooms – 300-400 gr.;
sour cream – 5 tbsp. l.;
flour – 1 tsp;
salt and spices - to taste.

Cooking steps:

Cut the birch trees into small pieces.
Fry them in a pre-heated frying pan. Wait until the moisture has completely disappeared. Immediately add onion to dry mushrooms.
Salt the mixture and fry the vegetable until golden brown.
At this time, dilute sour cream with spices (garlic, paprika, black pepper) and flour.
Pour the mixture over the mushrooms and simmer over low heat for 20 minutes.

False boletus is not poisonous

Omelette

An unusual breakfast pleasantly diversifies the menu. You will need the following products:

Boiled mushrooms – 150 gr.;
eggs – 3 pcs.;
milk – 2 tbsp;
hard cheese – 30-50 gr.
salt, herbs - to taste.

Let's start cooking:

Fry the boletus mushrooms for 5-10 minutes.
Beat eggs with milk.
Pour mixture into skillet;
After 3 minutes, cover with a lid and reduce heat.
Wait until a crust forms on the base of the omelette and the top becomes fluffy.
Sprinkle with herbs and grated cheese. The dish is especially tasty with croutons.

How to fry boletus mushrooms (video)

Soup

Soup ingredients:

Mushrooms – 450-500 gr.;
potatoes – 200 gr.;
carrots – 50-70 gr.;
onion – 2 small;
tomato - optional;
noodles or cereal - optional;
greens - to taste.

Cooking process:

Boil the mushrooms in brackish water.
Add finely chopped vegetables (first potatoes, then tomatoes, then onions and carrots).
Add cereal or noodles. The duration depends on what exactly you have chosen; you can add pasta immediately before turning it off so that it does not boil over.
10 minutes before stopping cooking, add herbs and spices.

What other mushrooms grow under birch trees?

It's not just boletus mushrooms that grow near birch trees. This tree loves quite a lot of mushrooms:

White;
green flywheel;
milk mushrooms are wet and aspen;
Champignon;
boletus;
Russula;
raincoat.

It is worth spending a day picking birch to enjoy its taste. But be careful not to pick up the gall fungus.

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If we are asked to name a few of the most known species mushrooms - quickly, without thinking - probably, along with white mushroom, fly agaric, chanterelle and honey mushroom, we will remember 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), numbering about 25 representatives under the common names boletus and boletus.

Did you know? For a long time scientists could not reach a consensus on whether mushrooms belonged to animals or flora. 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 coniferous 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 different kinds boletus In the territory former USSR In the temperate climate zone, about ten varieties of obabok grow, 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 little thing is thick, massive, cylindrical, early age covered with numerous small scales that disappear with age. The mushroom has excellent taste, a thick mushroom aroma and can be used in the preparation of 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 is known, is a tree of the birch family, with which this species 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, it doesn’t 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 this is just a coincidence, but in the fall of 2014, Ukrainian mushroom pickers returned from a “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 from natural or artificial materials(willow or plastic rods), 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 with a sharp knife as close to the ground as possible, or carefully “unscrewed” like a screw in one and a half to two turns. IN Lately Most mycologists consider the second method to be more humane.

Places of growth

All boletuses grow in mixed deciduous forests in the temperate climate of the entire northern hemisphere of the continent; they prefer places with well-moistened soil warmed by the sun. Depending on the species, they form mycorrhiza with birch, aspen, hornbeam, white poplar, etc.

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.

The common boletus lives in mixed (with birch) forests, young birch groves, and grass; There are both single specimens and small groups. The tough boletus prefers forests with aspens and white poplars. Gray boletus is more often found in beech forests mixed with hornbeam, poplar forests, and sometimes on the edges of birch trees.

False boletus

Another representative of boletaceae is the gall mushroom (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, during a quiet hunt, to confuse the false boletus mushroom with an ordinary high-quality mushroom. Good news: the 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 promotes recovery immune system human, due to which, as studies show, the risk of developing cancer and other systemic diseases is significantly reduced. And one of the richest sources of selenium is mushrooms.

Calorie content (per 100 g of pulp) - 20 kcal.

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 so-called “dietary fiber” in boletus fiber, molecules of harmful substances are bound during digestion 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 gastrointestinal tract and etc.

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 (not meant mushroom poisons, but rather nitrates and other industrial wastes) 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 to it table salt at the rate of 2 tablespoons per liter, then simply cut and remove 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 the absolute safety of forest 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 worm caught in the trap amazing predator, how in Hollywood movie horrors, slowly devours and digests over the course of 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 save your mushroom harvest for 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. 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. 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.

Important! 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 room temperature for 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 crop for a long time. A properly dried mushroom can retain all its beneficial properties, nutritional and taste qualities 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, as a rule, after soaking, are used to make soups.

Many mushrooms have well-deserved “talking” names - boletus, boletus, boletus. Why did these extraordinary organisms become so called? Because they began to grow under certain trees.

Leccinum is a representative of the Boletaceae family; it got its name not by chance, because this mushroom grows on birch roots.

The common boletus is an edible mushroom endowed with high taste.

Description of boletus

This organism, growing under birch trees, may have external differences between the species, of which there are about 40. Although all relatives are very similar to each other. Young mushrooms may sport white caps, which as they mature begin to darken and turn dark brown. The representative of Leccinum occurs separately and in groups.

The hat resembles a hemisphere pattern, gradually turning into something like a pillow. If there is persistent wet weather, the cap is covered with an adhesive substance. In a young individual, the flesh is often dense and white. When cut, the edges of Leccinum gradually darken. Overripe individuals lose their taste properties, and their flesh becomes watery and inelastic. The size of the cap of an adult plant increases significantly, which can reach 18 cm.

The length of the mushroom stem is on average 15 cm. It has a cylindrical shape, white color and 3 cm thickness. There are gray scales over the entire surface of the leg. The leg of an old individual becomes fibrous, hard and rough.

Boletus mushrooms are characterized by rapid growth. A young mushroom can immediately increase in size by 4 cm per day. Full maturation of a young individual occurs on the 6th day, after which inevitable “old age” sets in. In just a couple of days, the edible pulp becomes a home for worms.

What are the varieties?

In nature, there are about 40 varieties of Leccinum, which can be distinguished from each other by their areas of growth and external differences.

The following types of boletus are known:

In Russia you can find only 9 species, among which the most common is common boletus, as well as hornbeam.

The people “decided” to name the common species:

"grandmother";
"obobok";
"birch tree".

Despite the name “common boletus,” this type of mushroom is one of the most delicious among the entire family. The cap is distinguished by a reddish or brown uniform color. The stem of the plant is always massive and dense, with a thickening at the root, covered with grayish longitudinal scales. When broken, a bright aroma is felt. It has high taste qualities.

Swamp view

The marsh species Leccinum is found mostly in damp areas. Therefore, its leg is thin, and its cap is painted in light brown tones. The pulp of the marsh variety of the mushroom has a loose structure, which even after a cut does not change its white color. In terms of taste, this type of mushroom occupies an average position.

Harsh variety

In another species - the harsh boletus - the color of the cap can be grayish, purple and brown. Young specimens of the fungus are covered with scales along a cylindrical stalk, the color of which is painted in light colors: white at the cap and cream at the root. If you press on the flesh, which has a sweetish taste, you can feel the rich mushroom aroma.

Mushroom with black cap

The blackhead, or black lover of birch roots, got its name because of the black color of the cap. The stem of this fungus is thick and short, with scales. It should be admitted that this tasty specimen rarely ends up in mushroom pickers’ baskets and is therefore highly valued.

Variety Leccinum

The multi-colored Leccinum species wears a cap of orange, gray-pink, and beige tones. In wet weather, the surface of the cap becomes covered with mucus, and in dry weather it becomes dry. The leg is often white with gray scales.

Places of growth

For a quiet hunt for boletus, you should go to deciduous or mixed forests , where there is a lot of light. The main condition is birch trees. Such forests are found in Eurasia, South and North America. Judging by the name, this type of mushroom can be found even in the tundra and forest-tundra, where dwarf varieties of birch trees grow.

The popular signal for the start of the hunt for Leccinum is the beginning of the flowering of the fragrant bird cherry. And you can enjoy the harvest until the fall. The reference point for searching for boletus is a bright area of forest, an edge or an open clearing with growing deciduous trees.

Beneficial features

Boletus is a tasty and healthy mushroom. It contains many microelements and few calories, which makes this product desirable for dietary nutrition. Eating boletus can help regulate blood sugar levels and have a beneficial effect on the nervous system.

Despite the fact that boletus is considered edible mushroom, you should be alert with this product and follow safety precautions. Cannot be eaten raw mushrooms or that have undergone insufficient heat treatment.

During collection, it is recommended to put the “finds” in a basket or enamel bucket. You should only collect mushrooms near birch trees and only if you are 100% sure that they belong to the category of boletus. The crop should be processed immediately upon returning home. Boletus mushrooms can be fried, pickled, stewed, frozen and dried for future use.

Edible mushrooms often have inedible counterparts. So, false boletus is gall mushroom Tylopilus felleus. Distinguish false mushroom You can differentiate it from being edible by the color of the cut, which turns red, while boletus has evenly colored flesh.

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