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Boletus mushrooms: varieties, benefits, what they look like. Appetizing mushroom "Common boletus"

Of course, picking mushrooms is not as simple as it might seem at first glance. In the forest, mushroom pickers can face difficulties and even dangers, one of which is encountering poisonous mushrooms. For example, it is very difficult to distinguish false boletus from ordinary ones. It successfully disguises itself as a decent mushroom and thereby deceives many inexperienced mushroom pickers.

Many people don't know how to distinguish edible mushroom from the inedible, and this sometimes leads to very sad consequences.

Real boletus and its varieties

The true representatives of this class belong to the Boletaceae family. Characteristic features of their appearance include a brown cap, which has a somewhat muted shade. In addition, the stem of the boletus mushroom is not as thick as that of other mushrooms of this family, and the cap is soft. Obabok always chooses a place well-warmed by the sun, but the soil must be moist.

Obabok is very popular among mushroom pickers, since boletus mushrooms are not only tasty, but also very healthy. Their benefit lies in the ability to remove toxins from the body. From a medical point of view, they are valued for their ability to support kidney function.

Almost all species of this representative grow in close proximity to birch trees, but some can feel good near aspen or poplar.

There are only about 40 species of boletus in the world. The following representatives are considered the most famous in Russia:

Ordinary

The difference between the species is the red-brown color of the cap, the surface of which is slightly slimy. If the weather is dry and warm, then it shines slightly in the sun. In a young mushroom, the shape of the cap resembles a convex sphere and has white or cream-colored pores located on the underside. With age, the shape becomes more pillow-shaped and the pores become grey-green.

Grey

In essence this is the same common appearance, with the exception of the color of the cap, it is more wrinkled and has brown tints. It can have either straight or curved legs. It is popularly called hornbeam or elm boletus.

Harsh (firm)

This species chooses sandy or loamy places near aspens and poplars. Its cap is brown, it is slightly lowered and hangs over the tubes.

False

This representative is inedible form birch tree Carefully study the false boletus in pictures and photographs to avoid consequences!

What is false boletus

It is also called gall mushroom. It is quite common in our forests. It is often confused with a simple boletus, and this is not surprising. At first glance, it may seem that it is almost impossible to distinguish them from each other, but experienced foresters share the secret of how to accurately identify an inedible mushroom.

First you need to figure out what they look like. Real boletus not attractive special attention and is not immediately noticeable. The shades of its cap can vary within the white-gray range. The leg is white, has longitudinal scales and thickens towards the bottom.

False boletus in appearance it is very similar to the edible species: pockmarked, gray leg, white-gray cap, etc. Its most important difference from its edible brother is its incredibly bitter taste. If even the smallest piece of such a mushroom gets into the dish, it will become impossible to eat it, and the taste will immediately deteriorate.

The boletus mushroom is one of the most common in Russia and neighboring countries. The aroma and taste 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.

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.
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.
Tubular layer special - it can be easily separated from the cap, initially it is painted white, but as the mushroom ages it turns a little gray and darkens. 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, boletuses grow in small groups. They may be hidden under last year's foliage, but most often they are immediately noticeable. For rapid growth and development, 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.

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.
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 a dangerous, but not poisonous, mushroom called mustard. 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.

The common boletus is a spongy mushroom that is not inferior in taste to white mushrooms. People often call it the gray mushroom, birch mushroom or blackhead. Obabok is another funny name.

Boletus forms mycorrhiza with birch, which is where it gets its name. Most often it can be found in birch groves, sometimes in coniferous and mixed forests with an admixture of birch. It is found even in the tundra, also near birch trees. Gray mushroom has one of the longest periods for collection: fruiting bodies begin their formation on the mycelium from the end of spring and continue to grow until late autumn.

The mushroom belongs to the Boletaceae family, which includes its closest relative, the boletus. The boletus has valuable taste qualities and beneficial properties: its pulp contains a lot of protein, B vitamins, vitamins C, D, E, nicotinic acid, macro- and microelements, and it is quite easily absorbed by the body.

Description and general characteristics

The boletus has a convex gray cap, the shade of which ranges from white to almost black. IN at a young age it is dense, hemispherical in shape, and as it grows it becomes looser and pillow-shaped. Its size can reach 20 cm in diameter, but mushroom pickers are reluctant to put such a specimen in the basket, since young representatives have a more delicate and rich taste. The tubes are white at first, but later mature age dirty color, easily separated from the cap. The leg is up to 4 cm in diameter, can be thickened downwards, dense, white or gray in color, covered with brown, dark gray or black scales. The pulp of the young mushroom is dense, elastic, white, in some varieties the flesh at the break may change color from white to pinkish.

Varieties

Depending on the growing conditions and appearance, boletus mushrooms can be divided into several varieties. Classifications are relatively arbitrary, and in different sources they may differ depending on the criteria taken for comparison, but nevertheless, the main types of this fungus can be easily identified.

The most common of the variety of species, it is considered the most valuable from a culinary point of view. The cap is uniform in color, and the leg has a thickening at the bottom.

Found quite often, it has a thinner stem and a cap in lighter shades: from white to light gray or light brown. This mushroom prefers to grow in wet, marshy areas. Although the marsh boletus has looser flesh than the common boletus, its taste is not inferior to other varieties.

Depending on where they grow, marsh boletus and white boletus are often combined into one category, but the second is distinguished by a very light, often white, cap, usually not exceeding 8 cm in diameter. In this species, the cap, as a rule, does not open completely. The leg is thin, covered with white scales.

Found in humid northern forests mainly in autumn. Distinctive feature This species is that its flesh oxidizes when broken and acquires a pinkish tint; the color of the cap is heterogeneous, brown in shade; the leg is quite short, often curved towards the light.

Tundra boletus

The smallest of its relatives, it also grows near birches, but, given the size of dwarf birches in the tundra, the mushroom received the comic name “overbirch mushroom”, due to the fact that sometimes its size is not inferior to the tree itself. The mushroom is light-colored, with a small cap not exceeding 5 cm, and a fairly thin stalk covered with white or light gray scales.

Strong boletuses, close relatives, belong to the genus Obabok and are considered mushrooms of excellent quality. As the name indicates, they are in symbiosis with birches, often developing under these trees. However, this does not always happen - various types can be found on the outskirts of swamps, in dry pine forests or in beech groves.

Main types

The best appearance of this group is characterized by a smooth hemispherical cap with a diameter of up to 15 cm. The skin is chestnut with a grayish, black or reddish tint; in young mushrooms it is light. The leg is up to 20 cm high, slender, wide at the base, the surface is dotted with a scaly dark pattern.

The pulp is grayish-white, then gray, does not darken when scrapped, first hard, then soft, porous. The structure is spongy in rainy weather. The taste is pleasant, the aroma is mushroom.

A tall mushroom with a very light, almost white convex cap up to 15 cm in diameter. The skin is thin, sometimes greenish or brown. The leg is long, thin, often curved, cap-colored or brownish. The tubes are whitish-cream, then brownish, turning green when pressed.

The pulp is creamy, later with a yellowish-green tint, does not darken when broken, watery, fresh in taste, with a slight mushroom aroma, often odorless.

The fleshy, robust species rarely becomes wormy, and is especially loved by mushroom pickers for this quality. The cap is up to 15 cm in diameter, hemispherical, then convex, concave in older specimens. The skin is first velvety, then smooth, matte, in wet weather - slippery, light chestnut, with a red tint, often with a lilac tint. The leg is up to 15 cm high, cylindrical, thickened in the center, cream-colored, covered with a mesh scaly pattern.

The tubes are creamy and turn greenish-brown where touched. The flesh is tight, white-cream, greenish-yellow at the stem, with a pink tint when the cap is broken, and greenish or blackened when cut at the stem itself. The taste is neutral, the aroma is pleasant, mushroom.

Externally and in culinary use, the species is similar to the common boletus. The cap is variegated - brown with whitish-gray spots and streaks, sometimes the main color is brown, almost black, reaches a diameter of 15 cm. The leg is brown, cylindrical, smooth, green at the base.

The tubular layer is off-white with bluish tint, darkens when pressed. The pulp is creamy white, when broken, it acquires a pink tint, and at the stem it turns red or green. The structure is watery, the taste is fresh, the smell is light, mushroom.

The hemispherical cap eventually becomes cushion-shaped and reaches a diameter of 12 cm. The skin is yellowish-brown or brown, often spotted, with light streaks. The leg is low - up to 10 cm, sometimes curved, the surface is light, with a black-brown scaly pattern.

The tubes are creamy and turn pink when pressed. The pulp is firm, light cream, turns pink when cut, and later becomes dark. The smell is insignificant, the taste is simple.

Appetizing mushroom with a round cap up to 15 cm in diameter, which is first hemispherical, then cushion-shaped, and later flat. The color of the skin is in brownish-gray tones - from light gray to brown, olive, black, yellowish in the center at the edges. The surface is velvety, at first wrinkled, then matte, cracked in hot weather, and slippery in damp weather.

The leg is tall - up to 16 cm, thick at the top, the surface is light, darkens when pressed, and is dotted with black scales, which later become brownish. The tubes are white, creamy-gray, and brown or purple when pressed.

The pulp is whitish with a yellow tone. When broken, it acquires a deep pink or red color, later turning black.

Squat appearance with a dark brown cap of hemispherical, then convex shape, up to 10 cm in diameter. The leg is up to 12 cm high, smooth, brown or grayish, abundantly dotted with darker scales. The skin is velvety, then matte, and sticky when damp.

The tubes are large, cream or grayish-white. The pulp is firm, white, and does not darken or turn slightly blue when cut. Mushroom aroma, neutral taste.

How to distinguish boletus from boletus?

Despite their eloquent names, these mushrooms, belonging to the same genus, can settle under aspens, and under birches, and under the canopy of many other trees.

Young mushrooms, especially light-colored species, are difficult to distinguish, and to more accurately determine the species, it is better to look for adult specimens. They are distinguished by the color of the skin, the structure and color of the pulp when broken.

Generally boletus colors more modest, often in gray-brown or brown tones, brighter - their caps are reddish-brown and orange-yellow. However, this difference is not always characteristic - the common boletus and the red boletus are similar in their chestnut-red caps, and both of these species can grow side by side.

An experienced mushroom picker will distinguish boletus according to the structure of the pulp– it is more porous, loose, becomes watery with age and when broken does not darken or change color slightly – it often turns pink.

They are characterized by tight flesh, which quickly becomes colored when cut - turns blue, purple or brown. The fruiting bodies are hard and are not destroyed by heat treatment, and therefore these species are often preferable to boletus mushrooms.

Both mushrooms are edible, have excellent quality and can be safely eaten - they are suitable for drying, pickling and any culinary delights.

Places of distribution and time of collection

Various species are common in temperate climate, in deciduous forests and parks. They live in abundance under birch trees; it is with this tree that mycorrhiza forms the titular species - common boletus. Tight fruiting bodies are found on the edges, clearings and along forest roads. The noble mushroom does not like acidic peat soils, preferring neutral loams or calcareous soils. The collection time is long - from the end of spring until the chilly autumn and the first frosts.

In swampy lowland forests, including on peat bogs, most often under birch trees, myceliums develop marsh boletus. These fragile mushrooms appear in whole clearings, from July until the first frost.

In deciduous and deciduous coniferous forests under the aspen and white poplar trees you can find quite rare mushroom boletus is a bit harsh. It prefers calcareous soils and appears singly or in small families from July to mid-October.

On the sun-warmed edges and clearings of gloomy mossy forests, under birches and poplars, colorful caps are found boletus variegated. The species settles in small groups or singly; collection time is from July to early autumn.

Found in birch groves and mixed forests boletus turning pink. More often it settles on the outskirts of swamps, on peat soils. This one is stable, but quite rare view forms mycorrhiza with birch and is distributed wherever this tree grows, up to the tundra zone. The harvest takes a short period of time - from August to early October.

Mid-summer and early autumn - harvest time black boletus. Places of growth - damp lowlands of birch and mixed, most often birch-pine forests, the outskirts of swamps and clearings.

In the clearings, edges of beech and hornbeam forests, in poplar, birch and hazel groves, fruitful plants grow in abundance. gray boletus or hornbeam. Fruiting bodies are collected in three waves: the first - during the flowering of rowan - in early summer; the second - in July, after haymaking; the third, autumn - in September-October.

False species and doubles

Tubular mushrooms do not have such dangerous doubles as lamellar mushrooms. And yet, due to inexperience, a very poisonous boletus can be mistaken for a marsh boletus. pale grebe, and the real and pinkish species are confused with gall fungus.

In various deciduous forests - under birches, aspens, beeches, from July to October this poisonous mushroom. The cap is first spherical, then flattened, glossy, light, sometimes with a greenish or olive tint, reaches a diameter of 10 cm. The leg is slender, without scales, with a cuff under the cap, the expanded base is hidden in a kind of pouch near the ground.

The whitish pulp is aromatic, fragile, and tastes sweet. Unlike tubular mushrooms, wide white plates are found under the cap. The species is very poisonous and even a small amount causes severe poisoning, and there is no antidote.

This species is not poisonous, but is not eaten due to its unpleasant, bitter, acrid taste. The cap is hemispherical, up to 15 cm in diameter. The skin is glossy, brownish or light chestnut. The leg is squat, thickened in the middle, with a dark mesh pattern at the top.

The pulp is very bitter, white, and turns pink when cut, reminiscent of pink boletus. In the latter, the tubular layer is creamy and turns pink only when pressed or at a break, while in the gall fungus the tubes are initially bright pink. Found in coniferous and coniferous-deciduous forests from mid-summer until frost.

Beneficial features

Nutritious boletus mushrooms in dried form are close in calorie content to bread and are significantly superior to many vegetables. But unlike carbohydrate or fatty, energy-rich foods, their calorie content is determined by the presence of proteins, which are a building block of the body and must be present in the diet.

The protein composition is characterized by the presence of essential amino acids - leucine, tyrosine, arginine and glutamine, which are in an easily accessible form and are quickly absorbed.

The pulp is rich in vitamins; thiamine, nicotinic and ascorbic acids, vitamins E and D are significantly present in it. A whole complex of essential microelements - calcium and phosphorus, sodium and potassium, manganese and iron complement this wonderful natural store of valuable substances.

These mushrooms are known to act as antioxidants, which reduce the number of free radicals and thus reduce the risk of cancer, slow down the aging process, and strengthen the immune system.

Contraindications

Useful, delicious mushrooms boletus mushrooms are among the best edible species, but dishes made from them should absolutely not be eaten by people suffering from gastritis, ulcers duodenum, hepatitis of any etiology, inflammatory processes in the gallbladder.

Some people may have individual intolerance, which is typical allergic reactions, and with insufficient enzyme activity gastrointestinal tract Digestive problems arise, which are expressed by nausea, indigestion, and fermentation processes in the intestines.

Recipes for cooking dishes and preparations

Strong mushrooms are good in a variety of dishes - in roasts and sauces, kulebyaki and pies, pickles and marinades. Beneficial features They are perfectly preserved when dried, but only young, tight specimens are suitable for these purposes; old fruiting bodies become watery and dry poorly.

Boletus mushrooms in hot marinade

This delicious, flavorful appetizer is quick to prepare and keeps well.

First of all, prepare the marinade: for 3 liters of water take 600 g of 5% vinegar, 100 g of salt, 120 g of sugar, a little citric acid, spices to taste.

Pre-cleaned mushrooms are boiled in salted water (50 g of salt per 1 liter of water), not forgetting to periodically remove the foam. As soon as the mushrooms have sunk to the bottom, they are ready, they are strained, packaged in jars and boiling marinade is poured on top. The preservation is sterilized for 50 minutes and rolled up.

Boletus mushrooms in tomato sauce

For 3 kg ready-made dish take 1800 g of peeled and chopped mushrooms, 1 tablespoon of salt, 2 tablespoons of sugar, 1 tablespoon of 9% vinegar, 600 g tomato paste, 600 g water, 120 g odorless vegetable oil, Bay leaf, black peppercorns.

The fruiting bodies are cut into pieces and simmered in vegetable oil until softened and add the tomato diluted with water. The workpiece is heated, salt, sugar, vinegar and spices are added. Mix everything thoroughly, bring to a boil and keep on low heat for 5 minutes. The mass is placed in jars, sterilized for 50 minutes and rolled up.

Boletus mushrooms with vegetables

For this healthy dish take 1 kg of chopped fruiting bodies, zucchini, squash, tomatoes, 300 g of tomato sauce, flour, vegetable oil, spices.

Young zucchini and squash are cut into pieces, dipped in flour and fried in oil. The mushrooms are lightly blanched and fried. The tomatoes are divided into four parts and simmered until softened. All ingredients are mixed and poured tomato sauce, salt, pepper and boil until tender. The food is served hot or cold.

Video about boletus mushrooms (boletus mushrooms)

Everyone was successful with boletus mushrooms - beautiful, nutritious, tasty mushrooms, famous for their productivity and long-term fruiting. A knowledgeable mushroom picker will never be left empty-handed and, after a mushroom rain, he will easily find the stout caps under birch, hornbeam or poplar trees, notice the sturdy ones peeking out from under the leaves in swampy lowlands and on the edges of light birch groves, and will definitely fill the basket with these fragrant gifts of nature.

Boletus mushrooms are mushrooms of the genus Leccinum. Another name for this group of mushrooms is “obabok”.

Appearance and description

U common boletus convex caps Brown up to 15 cm in diameter. In mature mushrooms they are matte and dry. The tubular layer of these mushrooms is light (in older ones it is gray) with small pores. The legs of boletus mushrooms are dense and longitudinally fibrous, up to 17 cm high and 1-3 cm thick. Their color is whitish, but there are black-brown or gray longitudinal scales on the surface.

The flesh of young mushrooms is quite tender, but dense and light in color. Later it becomes watery and loose. The legs inside are fibrous and quite hard.

Kinds

The following types of boletus are distinguished:

Ordinary

The color of the caps of this species may be different color, the flesh is white. Distributed in the forests of America and Eurasia.

Multicolored

Bolotny

This type of boletus is distinguished by its almost white cap and its growth near swamps. Its pulp is very loose and boils very soft when cooked, so this mushroom is eaten only when it is young.

Grey

Another name for this species is “hornbeam”, since its mycorrhiza is most often formed with hornbeams. Ripens from June to October. This mushroom is valued less than the common boletus due to the less dense flesh of its caps.

Black

Characteristic feature This type is the dark color of the cap (it can be black or dark brown). Another name for the species is “blackhead”. Found in birch and pine forest, loves damp places.

Harsh

Also called hard boletus and poplar boletus. Mycorrhiza in this fungus forms with poplars and aspens. This mushroom loves calcareous soil. Its dense flesh is very rarely affected by worms.

Chess

It is also called blackening, because when cut, the flesh of such a mushroom acquires a red-violet-brown hue and then turns black. Mycorrhiza of this fungus is formed with beeches and oaks.

Pinkish

The peculiarity of this type of boletus is that when broken, its flesh acquires a pink tint. It grows in birch forests in damp and swampy places.

Ash gray

It is distinguished by light brown caps and white flesh that turns pink when cut.

Where does it grow

You can meet boletus in deciduous forests, most often next to birch trees. These mushrooms also grow in mixed forests. They grow both individually and in large groups. Often boletus can be found at the edges of forest roads.

How to find in the forest

Ripening of boletus mushrooms begins at the end of May. You can find these mushrooms in the forest until mid-October. Since the pulp of mature mushrooms is loose, collecting boletus mushrooms is recommended at a young age.

It is important to distinguish boletus from gall mushrooms, which are characterized by:

unpleasant taste;
pinkish color of the tubes;
mesh leg pattern;
“greasy” pulp;
another place of growth (in coniferous forests, in ditches, next to stumps).

Characteristics

All types of boletus are edible mushrooms.
They are distinguished by caps of different shades with white flesh below, which does not change color when pressed, as well as narrow legs.
The legs are covered with black scales.
Such mushrooms grow near birch trees.
The main collection season is late summer and autumn.

Nutritional value and calorie content

100 g of boletus contains:

Chemical composition

Boletus mushrooms contain:

proteins (35%), including valuable amino acids;
sugar (14%);
fats (4%);
fiber (25%);
vitamins C, B1, PP, B2, D, E;
magnesium, potassium, calcium, manganese and other elements.

Beneficial features

Among the amino acids contained in this type of mushroom, there is a lot of arginine, glutamine, tyrosine and leucine.
The high content of dietary fiber in boletus provides it with the ability to remove toxins and harmful substances from the body.
This mushroom has antioxidant activity, as well as a positive effect on mucous membranes and skin.
Since boletus contains a lot of phosphoric acid, it is a valuable product for the musculoskeletal system.

Harm

Individual intolerance to this type of mushroom is possible.
Boletus, like other mushrooms, is not consumed in childhood.
It is contraindicated for intestinal diseases and peptic ulcers.
Also, the danger of consuming boletus is associated with the risk of confusing it with gall fungus.

Application

In cooking

This type of mushroom is edible and is used in the preparation of soups and main courses.
It is also dried, frozen, pickled and salted.
During processing, boletus mushrooms often darken.
For food consumption, it is recommended to collect young hard mushrooms.
Since these mushrooms do not have a distinct taste, they should be cooked with other types of mushrooms.
Sauces and gravies are prepared from dried boletus.

How long to cook

Fresh mushrooms should be rinsed thoroughly to remove any existing debris and contaminants. The bases of the boletus stems are also cut off. Mushrooms are poured cold water(its volume should be twice as large as the volume of mushrooms). You need to put salt in the water, taking a tablespoon for each kilogram of mushrooms. When the water boils, drain it and fill the boletus mushrooms with clean cold water. These mushrooms are cooked for an average of 40-50 minutes, periodically removing the foam. The finished mushrooms sink to the bottom. If you want to boil boletus mushrooms in a slow cooker, then set the “baking” mode for 30 minutes.

How to pickle

For pickling, medium-sized, strong mushrooms are used. For each kilogram they take:

40 g salt;
120 ml water;
5 peppercorns;
4 bay leaves;
2 cloves;
several sprigs of dill.

Peeled, washed and boiled mushrooms for 15 minutes, drain in a colander and place in jars, sprinkling them with salt. Next, you need to prepare the brine - add dill, cloves, pepper and bay leaf to boiling water. After filling the mushrooms with brine, put them in a cool place. They can be eaten after a month.

How to marinate

For a kilogram of boletus you will need:

2 tbsp. l. salt;
2 tbsp. l. lemon juice or citric acid;
2 tbsp. l. vinegar 9%;
5 bay leaves;
1/2 tsp. allspice peas.

Peeled and washed mushrooms should be chopped. The next stage of preparation is to cook them for 50 minutes in a large volume of water, regularly removing the foam. After adding vinegar and seasonings to the water, the mushrooms should be boiled for another ten minutes. Next, the mushrooms are removed with a slotted spoon and placed in jars, after which the broth is poured on top. Cooled pickled boletus mushrooms are stored in a cool place.

How to dry

Fresh mushrooms without damage are selected for drying. They are cleaned, washed and dried a little, after which they are laid out on baking paper. If the mushrooms are small, you can put them whole, and cut the large boletus mushrooms. Mushrooms should be dried in the oven at a temperature of approximately +50 degrees. Leave the oven door open.

In medicine

ethnoscience prescribes the use of boletus mushrooms in the treatment of kidneys.
These mushrooms also help with problems with nervous system and blood sugar levels.