False boletus: a dangerous lookalike that should be avoided. White boletus: photo and description

The article will talk about one of the wonderful plant inhabitants forests Its name directly indicates where it likes to grow. This is a boletus whose favorite places to grow are forests with birch trees.

It should be noted that these mushrooms belong to a group belonging to one single genus - Fabaceae. Their main difference from other varieties is the brownish color of the cap (in different shades).

The genus Obabok unites a variety of species, including boletus and boletus. Despite the characteristic features of plants of each group, they general signs often confuses newbies. In this regard, boletus mushrooms are often called boletus boletuses.

This article will present more detailed information about white boletus: photo, description, etc.

General characteristics of boletus

Boletus forms mycorrhiza with birch, which is where its name comes from.

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 and pillow-shaped.

The size reaches up to 20 cm in diameter. However, mushroom pickers often ignore such specimens, because a richer and more delicate taste is inherent in young representatives. 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, white flesh. But some varieties can change to a pinkish tint when broken.

Before we introduce the white boletus, we will briefly describe the varieties of mushrooms in this group.

Varieties

Boletus mushrooms can be divided into several varieties depending on their appearance and growing conditions. 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 is the most common and most valuable from the point of view of the preferences of culinary masters. The cap has a uniform color, the leg at the bottom is thickened.
• White - grows in damp places and is not particularly productive (white boletus).
• Harsh - loves sandy soils and loamy soils of aspens and poplars. The brown cap is pubescent, the flesh turns pink when cut, and the leg below becomes lilac.
• Swamp - quite common in swampy, damp areas. The cap has a lighter shade, the leg is thinner.
• Pinkish - occurs mainly in autumn in humid northern forests. The color of the cap is uneven, 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 cap is brown-olive and grayish in color with tubercles and wrinkles, a relatively short stem, the flesh turns 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 that are well warmed by the sun, but with sufficiently moist soil.

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 the young mushroom, like that of other boletus mushrooms, is hemispherical, more mature age- cushion-shaped. Then she becomes more prostrate. But unlike the common boletus, it rarely opens completely. The average diameter is 3-8 cm. The white and tender flesh of the mushroom does not have a particular taste or smell.

In height, the white boletus reaches sizes up to 7-10 cm (sometimes even higher in the grass), the diameter of the stem is 0.8-1.5 cm, and narrows closer to the cap. Its color is white, covered with scales of the same color, but with age and drying they darken. The fibrous pulp of the stem of this type of mushroom, in comparison with the common 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 thanks to the dietary fiber it contains. Mushrooms are useful as an aid in the treatment of the following diseases:

• diseases of the nervous system;
• changes in the amount of sugar in the blood;
• various kidney pathologies;
• 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 macroelements. In addition, it is absorbed by the body quite easily.

Places of growth

White boletus is found from mid-summer to early October in mixed and deciduous forests, forming mycorrhizae mainly with birch. The mushroom prefers damp places and the outskirts of swamps. It is not very rare to be found in such places, but the yield is not very high.

The youngest first mushrooms can be found in more open and sun-warmed places: clearings, groves, forest edges. They can also be found under single trees.

This type of mushroom feels good in a variety of climatic conditions. It even grows in the tundra (near birch trees). The main condition is the presence of a birch root system, which provides nutrition for these fungi.

From his relative white variety differs in the almost white color of the cap.

Another similar species of the same genus (Obabaceae) is the notorious white boletus. But the latter differs in that at a 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 described species, but also other boletus mushrooms, White mushroom and even an oil can. This is a gall mushroom. It is dangerous and poisonous, but it is not difficult to identify.

It is important to pay attention to the cut on the leg. The flesh of the poisonous false representative, oxidizing in air, changes color from crimson and pink to bluish and poisonous green.

Finally

White-capped boletuses are sometimes popularly called haymakers or spikeworts. This is due to the fact that they appear just at the time when haymaking begins and rye begins to spike in the fields.

The mushroom, quite valuable in all respects, can be collected throughout the summer and even in the fall. And this pleases many lovers of forest walks.

Sponge mushrooms are considered the most delicious; they are the ones who most often end up main goal quiet hunt. Among the especially valuable representatives of the third kingdom, the common boletus mushroom stands out. In terms of its nutritional qualities, it is equal to white and has a pleasant “mushroom” taste and aroma. Every mushroom picker should know exactly what boletus looks like, so as not to confuse it with its inedible double.

Let's take a closer look at the description of the common boletus, which belongs to the sponge mushrooms.

Common boletus (Leccinum scabrum) belongs to the class Agaricomycetes, family Boletaceae. Other common names: birch grass, blackhead, obabok, common obabok.

• The cap is always convex (initially hemispherical, then cushion-shaped), medium in size (from 6 to 15 cm in diameter), from gray-brown to brown, even in color. The skin is smooth, silky, slightly overhanging the edge of the cap.
• Hymenophore. The tubes are light, then turn gray and are easily separated from the cap.
• The stem is white to gray in color, club-shaped in young specimens, then cylindrical with a thickening at the base. Elongated (from 10 to 20 cm in height), not massive (diameter from 1 to 3 cm), with a clear pattern on the entire surface (gray, brown, sometimes black scales).
• The pulp is whitish and does not change color when cut; in the cap it is looser, in the stem it is dense and fibrous. Has a pleasant smell.

All representatives of the boletus group are edible.

Species diversity and description

Boletus is a collective name for a number of mushrooms of the genus Leccinum. Excellent growing conditions have led to the fact that boletus species have insignificant external differences. It is important to know what a particular boletus mushroom looks like in order to be able to distinguish it from other mushrooms.

Swamp (Leccinum holopus)

The marsh boletus, or white boletus, got its name from its place of growth. This mushroom is noticeably different from other boletus mushrooms. The cap is on average from 3 to 10 cm in diameter, but can reach 16 cm. The convex cushion-shaped shape is characteristic only of young mushrooms; with age it becomes flat. The surface is smooth, sometimes wrinkled. The cap is painted in a color uncharacteristic for this group: whitish-cream or grayish with a bluish or greenish tint.

The leg is thin (1-3 cm), elongated (from 5 to 15 cm), whitish or grayish in color, covered with scales of the same color. The scales turn brown only after the mushroom ages and dries out; It is better not to collect such specimens.

The tubular layer is first white, then dirty grayish in color. The pulp is watery, white with a slight greenish tint; the stalk is denser, at the base its color becomes bluish-greenish. Does not change color upon contact with air.

Harsh (Leccinum duriusculum)

The cap is rarely more than 15 cm. The shape is hemispherical, later - cushion-shaped, convex. Young mushrooms have a silky, even pubescent skin, which later becomes smooth; becomes slimy in rainy weather. Depending on the conditions, the color can vary from light gray-brown, sometimes with a purple tint, to brownish-red or ocher-brown.

The tubes are light, creamy, then yellowish or grayish. When pressed, olive-brown marks remain.

The leg is cylindrical, rarely pointed at the base; covered with brownish scales that form a mesh pattern. Unevenly colored: creamy above, brownish below. The flesh in the cap is dense, white, and turns red where it is cut. In the leg it is denser, somewhat harsh; yellowish-green at the base, lighter above. The smell is weak.

Gray (hornbeam) (Leccinum carpini)

This mushroom is most similar to the common boletus. The cap is hemispherical, eventually cushion-shaped, up to 8 cm in diameter, rarely up to 14 cm; in young specimens the edge is bent, straightening out with age. The surface is dry, velvety, slightly grainy; painted in brownish-gray tones. In rainy weather the color darkens to olive-brown.

The leg is cylindrical, quite thin (up to 4 cm), long (from 5 to 13 cm); in the lower part it has a club-shaped thickening. The color is uneven: brownish at first, grayish closer to the cap. Its entire surface is covered with whitish scales, which turn yellow over time, then acquire a dark brown tint.

The tubular layer is watery, freely separated from the pulp, whitish or sandy-gray in color; a notch is visible in the area of ​​contact with the leg. The pulp is white: soft in the cap and fibrous in the stem; in old mushrooms it becomes harsh. In air it changes color first to pinkish-violet, then darkens almost to black.

Black (Leccinum scabrum)

The black boletus has a small (5-9 cm) dark brown or almost black cap. The skin cracks with age, partially exposing the flesh. The leg is proportionate, cylindrical, white, covered with small dark scales. The tubes are brownish-gray. The pulp is white, darkens at the break.

Pinkish (Leccinum roseofractum)

The pink boletus has a convex, cushion-shaped cap of medium size (up to 15 cm) with age. The skin is gray-brown, pinkish-brown, maybe darker, even dark brown; dry.

The leg is thin, long, cylindrical, with a thickening at the base in young specimens; sometimes curves, white with brownish scales, which become almost black with age. The tubular layer is light, becoming dirty gray with age. The pulp is dense. This boletus turns pink when cut.

Spreading

The boletus mushroom is widespread. It can be found in Europe, Asia, and America; This representative of the third kingdom successfully mastered even the climate of the tundra. Prefers light mixed or deciduous forests with the obligatory presence of birch trees. It forms mycorrhiza with birches, and selects young trees. Grows especially well in mixed coniferous forests with young birch trees.

Fruiting begins in July and lasts until late autumn. If the summer is not too dry, single specimens can be found as early as the end of June. Feature boletus mushrooms - massive, industrial returns.

The fruiting bodies germinate together, filling large areas; the intensity of germination does not decrease after harvesting the first crops. In this case, the mushroom may completely disappear for a long time and for no apparent reason, and after a “break” return with the same industrial volume.

Where to look and how to collect

If you set out to find boletus trees, examine young birch forests or areas interspersed with birch trees. You can ignore dark, overgrown places - boletus mushrooms are demanding of light. Despite this, only single specimens are found on the edges. The boletus grows en masse only in well-lit clearings deep in the forest.

Young fruiting bodies can hide under a layer of litter, forming the “tubercle” known to all mushroom pickers. The search is greatly facilitated by a straight, long stick, with the help of which the bedding is moved apart in “suspicious” places. The mushroom can be cut or twisted. There is no clear opinion, but experienced mushroom pickers advise carefully cutting off the stem so as not to damage the mycelium. In boletus mushrooms, at a certain age, the tubular layer darkens and becomes loose; The pulp remains dense for some time. If you find such a mushroom, separate the hymenophore and leave it in the forest: the spores that ripen in it will give rise to new myceliums.

Mushroom look-alikes

The common boletus has several lookalikes. The most dangerous of them is gall fungus. It refers to inedible mushrooms and can cause food poisoning. You can distinguish false boletus by the following characteristics:

• The size of the cap and stem are larger, the mushroom gives the impression of being massive;
• the leg is colored in clearly defined pinkish or reddish tones;
• on the leg there is a mesh pattern reminiscent of a vascular network;
• hymenophore gray-pinkish;
• the flesh at the cut site turns pink;
• all mushrooms, even old ones, show no signs of damage by insects;
• the mushroom grows in a ditch, near a stump, and in other shaded places.

Another mushroom similar to boletus is boletus. This mushroom belongs to the same genus, is edible, processed and prepared using similar technology. Boletus can form mycorrhiza with various conifers and deciduous trees, including birch, therefore it can be found in birch forests, like boletus.

The cap is brown, but while the boletus has grayish shades mixed into the main color, the boletus has reddish, orange-yellow shades. But this sign is quite conditional. Thus, the marsh boletus (Leccinum holopus) and the white boletus (Leccinum percandidum) are painted the same white-cream colors. They are similar, but they are strikingly different from other representatives of their groups. The stem of boletuses is thicker, and a characteristic bluish color appears on the cut. The flesh of boletus is denser, so they are valued even more. When heat treated, it does not fall apart and becomes crispy. Most mushroom pickers, however, do not strive for precise definition: Sponge mushrooms are mostly edible and have high nutritional qualities, so they take “everything in a row.”

Primary processing and preparation

After collecting boletus mushrooms, you need to start processing as quickly as possible (no longer than 12 hours). If unpeeled, these mushrooms quickly deteriorate. If they grew in a moss-covered area, it is enough to wash and clean the cap and base of the stem from foreign particles. If the mushrooms were collected on sandy soils, they are washed several times; It is better to scrape the surface with a knife.

Then the fruiting body is cut, the places of the cuts are carefully examined for passages left by the worms. If any, damaged areas are cut off. It is better to throw away mushrooms that are too damaged. The tubular layer of old mushrooms is removed.

After cleaning, the mushrooms are boiled in two waters. In the first - to get rid of debris that could not be reached during cleaning. When the water boils, the mushrooms will release quite a lot of foam; you should have a slotted spoon at hand. Remove the foam and drain the contents of the pan into a colander. Transfer the mushrooms into a clean saucepan and pour clean water, add salt and boil for 20 minutes. The boiled mushrooms are placed in a colander and cooled. In this form they can be left on a short time(no more than 2 days) in the refrigerator. If you need to preserve boiled mushrooms longer, they are placed in the freezer. Raw boletus mushrooms cannot be frozen - the process of protein destruction does not stop at subzero temperatures.

Further preparation of boletus mushrooms depends on taste preferences. They can be pickled, salted, used to make soups, or fried.

Nutritional quality. Benefits and harms

Boletus mushrooms belong to the second category nutritional value. This is delicious dietary product. Every 100 grams of pulp contains only 31 kcal. Moreover, the composition contains significant amounts of vitamins (B, PP, E, C) and minerals; proteins, including leucine, tyrosine and glutamine. The fibrous pulp acts as a “brush” to cleanse the intestines of toxins.

If you are trying boletus for the first time, start with small portions. In rare cases, it can cause idiosyncrasy. Like any mushroom, it is a heavy product - a single serving should be moderate. There have been no recorded cases of poisoning by this mushroom.

Boletus is a pleasant-tasting mushroom that is easy to recognize by its typical appearance. Its tendency to produce mass fruit has made it a favorite of all mushroom pickers. Despite the fact that it does not appear every year, boletus is awaited for fear of missing the peak of the harvest. When collecting, you need to carefully look at each specimen so as not to confuse it with inedible gall fungus.

What mushrooms can be collected in a birch grove? Of course, boletus mushrooms. The name speaks for itself. They love to grow under these native trees. It is worth noting that the name is a collective one; it refers to more than one type of mushroom. All of them belong to a single genus - Abaceae. The mushrooms included in this group have one main difference that unites them. This is the color of the cap and has brown shades.

Description

In total there are almost 40 varieties of this mushroom. But not all of them grow here. The most common types of boletus in our country can be considered: ordinary, harsh, pinkish, gray, multi-colored. Each of these mushrooms feels great next to birch trees, with which they form mycorrhiza. But boletuses can also be found under other trees - aspen, poplar. Most often, such mushrooms grow in places that are well warmed by the sun, but the soil does not dry out much.

Let's take a closer look at the main varieties of boletus:

Ordinary

Its cap is brown with a reddish tint. Its surface is slightly slimy and begins to shine in dry weather. An adult mushroom has a cap that resembles a pillow, while a young one resembles a convex hemisphere. The diameter can reach 15 cm. The leg sometimes grows up to 17 cm in height and reaches 4 cm in width. It expands slightly towards the bottom, and the color can be white-cream and becomes grayish, ocher over time. When cut, the white flesh of boletus may acquire a pinkish tint.

Grey

This mushroom has another name - hornbeam. It has similar characteristics, but its cap is darker and has a brown-olive, grayish tint. Its surface has bumps, wrinkles, and tends to crack when it gets dry. Leg, compared to common boletus, below. Brownish scales are observed on its light surface. When cut, the flesh turns purple and eventually turns black.

Harsh

Likes to grow on sand and loam, especially if there are poplars and aspens nearby. The cap has pubescence hanging over the tubes. When the mushroom is young, it practically does not separate from the stem. The surface of the cap is brown. The flesh is also darker than older mushroom, the darker it is. The leg has scales and its shape is club-shaped. When cut, the flesh becomes pinkish, and at the bottom of the stem it turns lilac.

When to collect

Boletus mushrooms are sometimes also called “spike boletuses” or “hay boletuses.” And all because these mushrooms appear at the time when hay begins to be cut, and rye is already earing in the fields. At this time, raspberries and rowan begin to bloom, and viburnum is covered in white. It's June. You can then collect boletus mushrooms throughout the summer and into the autumn.

Where does it grow

The very first mushrooms should be looked for in open areas. Edges and clearings that are well heated by the sun - these are the places to look for boletus mushrooms. As for trees, everything is clear from the name of the mushroom. They can grow in dense forests, often mixed. Boletus mushrooms have also chosen small groves; they can also be found under single trees.

This mushroom feels great in different climatic conditions. They are even collected in the tundra, of course, near birch trees. Even if they are small and low, which is typical for arctic forests. Main condition - root system birch trees After all, it is she who provides food for the mushrooms.

False boletus - description

Like most edible mushrooms, boletus has its own counterparts, the use of which is not recommended or strictly prohibited. The counterpart of this mushroom is the false boletus. It is called gall fungus. It should be said right away that it is quite difficult to distinguish it from a real tasty mushroom. But probably.

The cap of the gall mushroom has similar shades, the leg is also covered with scales. The first difference that helps you figure out that the gall fungus has come to you is the taste of the cooked prey. The fact is that false boletus is extremely bitter, as its second name suggests. If even a small slice gets into a saucepan or frying pan, the entire portion will be ruined.

External signs may also indicate that you have found a false boletus. Firstly, a real mushroom has a pattern on the stem that resembles a birch tree. The false scales are arranged differently. Secondly, the gall fungus has veins on its stalk that resemble human blood vessels.

The hat is also different. Real boletus has more inconspicuous shades. And the false one has a cap with a brick, greenish or bright brown color. If you notice greenish tints on the boletus mushroom, then you should not take it, most likely it is a poisonous mushroom. It is necessary to consider it from below. Under the cap, the edible boletus has a light, whitish color. The false mushroom has a pinkish tint. In addition, it is characterized by a velvety surface of the cap and pink flesh at the break.

It is very important to be able to distinguish real mushroom from a false double, your health depends on it.

Compound

Boletus contains many useful components. Firstly, it contains a balanced protein containing leucine, tyrosine, glutamine, arginine. As for vitamins, this mushroom also contains them. Namely, vitamins PP, B, D, E. The following components of boletus can also be distinguished:

• Phosphoric acid;
• Carotene;
• Iron;
• Calcium;
• Sodium;
• Potassium.

Beneficial features

One of the positive properties of this mushroom is considered to be the ability to remove toxins. This occurs due to the dietary fiber contained in boletus. They perfectly absorb everything negative, and then are eliminated naturally. Boletus mushrooms can be used as an adjuvant in the treatment of:

• Diseases of the nervous system;
• Disturbances in the amount of sugar in the blood;
• Kidney pathologies;
• Skin problems;
• Diseases of the mucous membranes.

It is worth noting that the mushroom is beneficial for the musculoskeletal system. The phosphoric acid contained in it is actively involved in the process of building enzymes. So this product, as we see, is quite valuable in many cases.

How to cook

First of all, you need to know that boletus mushrooms can be cooked without cooking. However, purchased mushrooms and those collected in places near roads still need to be boiled. How long to cook is also a controversial issue. Some just bring to a boil, others cook for 20-30 minutes. Experts recommend boiling for an average of 40 minutes. This, of course, will rid the mushrooms of many taste qualities and beneficial microelements. But this will keep you safe.

First of all, you need to clean each mushroom. During this process, the dark place near the root is cut off, the caps are cut to check whether there are insects or worms there.

If the mushrooms are still young, then you can fry them immediately, without boiling them beforehand. In this case they will be more solid. This cooking method is great, for example, for preparing fried boletus mushrooms with potatoes. The mushrooms remain crispy, and the potatoes become soft. If the mushrooms are pre-cooked, they will be softer.

If you don’t want to cook them, then you can soak the boletus mushrooms in salted water for up to 20 minutes. This will help disinfect your prey. Frying time – no more than 15 minutes.

Very tasty dish– fried boletus mushrooms with sour cream. Mushrooms need to be peeled, washed, and finely chopped. They are fried in a frying pan with heated sunflower oil for 20 minutes. As a result, a golden crust should form. Then add the onion, cut into rings, and cook everything together for another 5 minutes. The only spices you need to add are salt and pepper. At the end of frying, sour cream is added to the pan, lightly beaten with flour. All this is stewed for 10 minutes, you need to stir constantly. That's all - delicious boletus mushrooms are ready!

To cook mushroom soup, you need to take 5-6 large boletus mushrooms, for about a 4-liter pan. Mushrooms need to be cleaned, washed, finely chopped. To know what pieces you will get in the soup, divide them by approximately 2. That is, if you like about centimeter slices in your soup, then cut 2-centimeter ones. They will boil down by half.

Next, cook the mushrooms in salted water over medium heat. After boiling, remove the foam, reduce the heat and cook the mushrooms for about 20 minutes. While this process is going on, you can prepare the vegetables. Peel, rinse and grate a medium carrot. We also wash and peel 3 large potatoes, cut into strips. Peel the large onion, wash it and cut it into small pieces.

When the mushrooms have cooked for a sufficient time, you need to check the broth for salt. If necessary, add it, and then you can add vegetables. First, throw the onion into the pan, after 5 minutes it’s time to add the carrots, after the same amount - the potatoes. The foam that forms on the surface of the broth must be constantly removed. At the end you can add black pepper to taste.

This soup should be served with sour cream and fresh chopped dill. Before this, 1 clove of garlic is squeezed or finely chopped into each plate. Bon appetit!

Marinovka is one of the favorite ways to prepare mushrooms for the winter, including boletus mushrooms. To make them tastier, you can use this recipe.

First, the mushrooms are cleaned and washed. Young ones can be left whole or cut into 2-3 pieces. Old mushrooms are cut into smaller pieces. It is important to take into account that they will boil down a lot. When cooking, it is necessary to constantly remove the foam; it forms especially strongly during boiling.

You can cook until the mushrooms sink to the bottom of the pan. Then they are filtered, washed and filled with fresh water. Now you need to boil for another 10 minutes. Then you can add spices. 125 ml of vinegar is poured into the broth, 40 g of sugar and the same amount of salt are poured. All this for 1 liter of water. Cook the mushrooms with these spices for another 25 minutes. Then you can add the remaining ingredients - allspice (10 pcs.), bay leaves (2 pcs.), cloves (3 pcs.).

The finished mushrooms are placed in jars and poured with the marinade in which they were boiled. The boletus mushrooms are rolled up with tin lids, then covered with a blanket or jacket until they cool completely. Only then should they be removed to a cool room - a cellar, for example.

The key to good freezing of mushrooms is their proper preparation. Boletus mushrooms need to be sorted thoroughly, discarding those affected by rot or worms. Then the mushrooms are cleared of debris. Now you can wash them. For this purpose it is used warm water. It is necessary to rinse at least 3 times. Then it is very important to dry the mushrooms well. To do this, they need to be spread in a thin layer on an absorbent surface - paper napkin or cotton fabric.

Now you can start freezing. So, you can freeze mushrooms in their raw form. You need to choose the youngest, fleshiest boletus mushrooms. It is best to lay them out on a flat surface and put them in the freezer. Now you have to wait a while until each mushroom becomes as hard as a piece of ice. Only after this can you pour them into a bag or plastic container. If you freeze everything at once, putting it in a bag, then the mushrooms will stick together and turn into a solid lump. And with separate freezing, you can pour out as many mushrooms as you need, and send the rest back to the freezer. Don’t forget, you can’t re-freeze mushrooms!

You can also freeze boiled mushrooms. To do this, boil peeled and chopped boletus mushrooms for up to 40 minutes, possibly in several waters, washing the mushrooms in between. Then drain the water using a colander and dry it in it. Now the mushrooms can be placed in containers or bags. But follow the portions, again, so that you don’t have to re-freeze extra boletus mushrooms.

Some housewives freeze and fried mushrooms. To do this, boletus mushrooms just need to be fried on sunflower oil to the extent you like.

Silent hunt. Mushroom picking with an action camera. White boletus, boletus, boletus: video

Boletus mushrooms are tasty, and also healthy. Enjoy them, but be careful to false boletus We didn't deceive you!

Good day, dear mushroom pickers. Today we will continue to analyze edible mushrooms. Let's talk about boletus, photos and descriptions of the species of which you will find in the article below. Relatives of this species are edible, taste qualities vary a little. But you should be careful, obabok (the second name for boletus) also has inedible counterparts.

Read the article: what boletus mushrooms look like, where they grow, how to collect them and at what time. And at the end I will tell you what is prepared from the aromatic mushroom.

You can find more than 40 varieties of obabka in the forests, but most of them are not very different, so there is no need to panic.

The cap of the boletus reaches 18 cm. It is light at the beginning, then reaches dark brown. It looks like half a ball, but over time it sags and resembles a pillow. In sunny weather the cap is matte, but in damp weather it is slimy. The sponge at the bottom is olive in color.

The leg reaches 15 cm, the shape of a cylinder. It is covered with longitudinal gray scales. With age, the flesh in the stem becomes tough. In cross-section, boletus is white, but may turn pink.

Some types of boletus differ in appearance. Below you will find illustrations and descriptions of the most popular types.

Ordinary

The common boletus is found most often in Russia. His hat is brown, sometimes has a red tint. The leg is dense, widening towards the bottom.

Obabok vulgaris is confused with gall fungus. When cut, the double is painted red.

Bolotny

The swamp birch tree has a thin, neat stem. 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 mushroom is often mistaken for swamp mushroom. The remaining twins grow in other areas.

Harsh

Gray or Brown color, often with a purple tint. The leg resembles a barrel, darkens towards the base. The pulp is sweet, aromatic, turns dark when pressed.

This species has no counterparts.

Multicolored

Like other species, the color of the mushroom varies from gray to brown, but it has yellow, orange, pinkish, brick-like inclusions on its cap. The leg is white with splashes. The smell is sour.

There are no false colorful boletuses.

Pinkish

Pink boletus is found closer to the north and in autumn. The cap of the mushroom is brick or reddish, heterogeneous. The stem is curved as the mushroom turns towards the light. False mushrooms No.

The mushroom is small, as it grows in the tundra under dwarf birch trees, light in color.

The name speaks for itself. The cap of the black boletus is dark, almost black. The leg is dense, covered with dark gray patches. The black variety is rarely seen in the basket, but is a welcome guest due to its taste.

The hat can vary greatly in color (whitish, ashy, ocher, brown). Most often, hornbeam is found in deciduous (hornbeam) forests in the Caucasus.

Video - four types of boletus

Where and when to collect boletus mushrooms

The name boletus was not given by chance, because most often they all grow under the birch tree, at the roots. That’s why it’s worth looking in deciduous forests. They are found from late May to mid-autumn.

Obabok is not picky and grows even in the tundra, under dwarf trees. The mushroom loves light; it is best to look for it on the edges. It grows in groups or alone. If you wish, you can grow boletus mushrooms yourself.

To collect boletus mushrooms, use willow baskets or enamel dishes. If you see a mushroom in an uncharacteristic place, it is better to refuse it.

How boletus mushrooms are prepared

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 peel and cook.

Mushrooms should not gather dust in the basket for a long time; they should be cleaned immediately after going to the forest. First, do an initial cleaning, remove the needles, wormy mushrooms and other garbage. This can be done with a dry cloth or toothbrush.

If you are planning to dry boletus mushrooms, this is worth stopping at. If you want to boil or pickle, soak in slightly salted water for an hour. Then peel the stem like a carrot, look through the body of the mushroom for worms, and remove the sponge if desired.

After cleaning, add water to the mushrooms and boil for 40 minutes. During cooking, constantly skim off the foam.

The mushroom kingdom is one of the most extensive on the planet, and its representatives are found literally everywhere. Many types of mushrooms have long been used by humans in the food and economic spheres, as well as in medicine. A lot of people who are passionate about quiet hunt", go for mushrooms in the fall. But we must remember that poisonous mushrooms often disguised as good. When going to the forest, you need to know what boletus and its other edible cousins ​​look like.

Biological features

Boletus belongs to the spongy cap mushrooms of the genus Leccinum, distinctive feature of which is a porous hymenophore. Other names for this mushroom are birch or obabok. The first boletuses grow in early summer, and they can be collected until late autumn.

The basis of the body of birch mushrooms, like all other mushrooms, is mycelium (otherwise - mycelium) - a system of thin branched threads that fit tightly together in the body of the mushroom.

The main part of the mycelium is located in fallen and rotted leaves, rotten wood or other organic substrate. Usually the mycelium grows quite widely, since it is through it that the fungus receives nutrients. The boletus mycelium is perennial, it is quite well adapted to changes in environment and can tolerate both frost and drought. At favorable conditions the mycelium forms fruiting bodies, which are called mushrooms. The fruiting body of the birch tree has the following structure:

1. The cap is large and matte, its color varies from white or light brown to gray or almost black (depending on the variety and growing conditions). It is smooth or velvety felt to the touch. The cap of young mushrooms is dome-shaped, while that of old mushrooms is spread out.
2. The leg has a cylindrical shape, in some species it thickens downward. Usually covered with scales, but sometimes fibrous. In a number of varieties, the stem can bend as it grows, turning the mushroom towards the sun.
3. The hymenophore contains tubes of different diameters, the color of which can be white, gray or yellow. With age, the tubes darken.
4. The pulp is white; in some mushrooms it is strong, in others it is loose. When cut, it may take on a dark blue, pink or red tint. At culinary processing turns black.
5. The spores are found in a spore powder that is yellow, yellow-brown or dark brown in color.

Unlike the common boletus, its counterpart has a very pronounced bitter taste; for this reason, even worms do not eat the false boletus. If the found adult mushroom does not have wormholes or signs of damage by slugs, it is worth taking a closer look at it. First you need to consider the leg. In the true boletus it is covered with scales, while in the false boletus it has a pattern resembling a net.

Then comes the turn of the cap - in the gall mushroom it can have rather aggressive intense brown or brick shades. If the color of the cap contains green color, you can’t take such a mushroom, since a true boletus simply does not have a cap of this color. When doubts arise about a mushroom found in the forest, it is better not to take it into the basket at all.