Description of the Polish mushroom, where it grows and how to collect it, composition. Polish white mushroom: description, habitat, culinary properties Polish mushroom where it grows

Polish White mushroom belong to the second category of edibility. It is quite tasty and popular in some regions, especially late autumn, when there are no other boletovs. IN European countries Polish is highly valued and considered excellent in its taste qualities. It is used to make soups, cook roasts, dry, pickle, salt, and freeze. It is believed that it tastes very much like boletus. Interesting fact is that unscrupulous traders sometimes try to sell dried Polish instead of real white to inexperienced buyers.

The Polish has a cap that is hemispherical in early age and plano-convex, convex or cushion-shaped at maturity. In old age it becomes flattened. Diameter - up to 20 cm. The color of the cap can have different tones: light brown-red, olive, chestnut, brownish, chocolate and dark brown, occasionally black-brown. In rainy weather the shade becomes darker. In young macromycetes its edges are bent, while in mature ones they are raised. The skin of the cap is dry, smooth, velvety to the touch, and in wet weather it is shiny and oily. It doesn't come off. The tubular layer is yellowish. If you press on it, bluish, bluish, blue-green or even brown spots will appear. The fungus' tubes are round, notched or angular. Pores can be wide average size or small.

The height of the leg is 3-12 cm (on average), thickness is 1-4 cm. It itself is cylindrical, dense, tuberous or with a sharp base, smooth or fibrous, solid, sometimes slightly curved. The leg can be colored in the following tones: yellowish-brown, light brown, brown, yellow-brown. When pressed, it turns blue and then turns brown. The flesh of the mushroom is fleshy, dense, with a pronounced mushroom or fruit aroma and a sweetish taste. It is light yellow or whitish in color, brown under the skin. When broken and cut, the flesh first acquires a bluish tint, then turns brown, and then turns white again. In young macromycetes it is hard, but softens with age. The spore powder is olive-brown or brown-green in color. Overall, the Polish porcini mushroom looks very impressive. Photos of him are available in this article.

Habitat

The white Polish mushroom grows on acidic soils (under chestnut, beech and oak trees), as well as in coniferous forests under old pine and spruce trees. Prefers sandy, mossy soils, litter of fallen leaves, lowlands, and can grow in the mountains. Distributed in the temperate zone of the Northern Hemisphere. Polish porcini mushrooms are more common in the European part of the Russian Federation. They are collected in June-November.

Doubles

Inexperienced “silent hunters” often confuse Polish with spruce or birch. However, it is not difficult to distinguish them. The classic porcini mushroom has a lighter stem, barrel-shaped, and does not turn blue when pressed. Using the same characteristics, a macromycete is differentiated from one that is inedible. The Polish porcini mushroom is much more similar to some varieties of fly mushrooms, to the genus of which it itself belongs. For example, moss fly is brown, variegated and green. However, these are not dangerous to health.

The white Polish mushroom (Boletus badius) belongs to the genus Boletus. Quite often in the literature there is a description of this mushroom, according to which it is classified as a separate genus Imleria. Popularly, the Belopolsky mushroom is known as the brown or pansky mushroom, as well as the chestnut moss mushroom.

Botanical description

An adult white Polish mushroom has a cushion-shaped or flat-shaped cap with a diameter of up to 12-14 cm. In young specimens, the cap has a predominantly semicircular and convex shape. The surface of the cap is covered with a smooth and dry, non-removable skin, which in the wet season can be sticky to the touch. The color of the cap is most often chestnut brown or brownish brown.

The fruiting body of young mushrooms looks attractive and is characterized by slight blue discoloration when broken. The pulp has a very pleasant mushroom aroma and mild taste. The tubular layer is characterized by a free arrangement and the presence of a slight recess. The tubular layer is yellowish or greenish-yellow, with angular pores, and turns blue when pressed.

The average length of the leg does not exceed 8-10 cm. The leg can be either cylindrical or slightly narrowed or swollen at the bottom. There is pronounced fibrousness and a light brown with a yellow tint. The spores are ellipsoid-spindle-shaped, with a smooth surface, brownish-olive in color. It is recommended to collect young mushrooms that have not fully opened caps.

Polish mushroom: features of collection (video)

Photo gallery

Distribution area

Most often, the white Polish mushroom is found in the area northern zone temperate climate. It is characterized by the formation of mycorrhiza with pine and spruce trees. Quite often, mycorrhiza forms with trees such as beech, oak and European chestnut. Most often, mushrooms of this type are found in conifers. Somewhat less often they grow in deciduous forest belts.

The optimal condition for the life of the Polish mushroom is the presence of sandy soil, but sometimes it grows on the base of the trunk of a tree or on stumps. Fruiting individually or in small groups. Peak fruiting occurs from June to November.

By gender and main external signs the Polish white mushroom is close to one of poisonous mushrooms– satanic. This false porcini mushroom has also become widespread in our country; it is distinguished by a reddish stem and a characteristic coloring of the pulp. Some similarities are observed with porcini mushrooms, as well as variegated flywheel.

Beneficial features

The Polish mushroom has elastic and dense flesh; as a result of any heat treatment, it slightly loses weight. The aroma of the pulp is characterized as pronounced mushroom, with a slight sweetness. Taste ready-made dish These mushrooms have a very pleasant, velvety taste.

The calorie content of 100 g of pulp does not exceed 19.0 kcal, which allows the Polish mushroom to be classified as dietary products. Chemical composition includes vitamins B1, B2, B9, B12, C and PP. In addition, mushroom pulp is rich in potassium, calcium, magnesium, zinc, selenium, copper and manganese, iron, fluorine, phosphorus and sodium. Eating Polish mushroom helps improve memory and minimizes the risk of atherosclerotic changes. There is an increase in mental activity, nerve cells are renewed, and the general state nails and skin and appearance hair.

Features of use

Polish mushroom found wide application when preparing many mushroom dishes, and is also suitable for freezing for winter period, drying and pickling. Polish mushrooms give excellent taste and a pronounced mushroom aroma to soups, hearty mushroom sauces, and fillings for pies or pancakes. You can also make the very popular mushroom stir-fry.

Before you start cooking, the fruiting bodies should be prepared. Polish mushrooms must be peeled very carefully. The thin skin-film on the cap cannot be removed. Young mushrooms can be cooked whole, but older specimens should preferably be cut into halves.

After cleaning and carrying out the initial processing in the form of boiling, you can proceed to the main stage of cooking: boiled Polish mushrooms need to be cooled and finely chopped, after which they are fried in a hot frying pan. It is best to fry mushrooms in vegetable oil or sour cream with salt and pepper. The average frying time exceeds 8-10 minutes.

Lasagna with Polish mushrooms is especially popular:

• To prepare this mushroom dish, pour a mixture of sour milk into a bowl, sunflower oil and salt.
• Then flour is added to ready dough had the consistency of thick sour cream. Well-fried mushrooms and onions are added to the container.
• The dough with mushrooms is poured into a frying pan and fried, the finished cakes are stacked on top of each other.
• The last layer is sprinkled with grated cheese, after which the lasagna is cooked in the microwave for 5-6 minutes.

How to pick mushrooms correctly (video)

To protect Polish mushrooms for the winter, the pickling method is most often used. It is recommended to cover the smallest, youngest fruits, which retain their shape well during heat treatment. For every kilogram of mushroom pulp, use 500 ml of water, 4 tablespoons of vinegar, a tablespoon of salt and a teaspoon of sugar. To obtain a more aromatic dish, it is recommended to use allspice, cloves, black pepper, Bay leaf and juniper, which pair well with the Polish mushroom's own flavor.

Polish mushroom often called boletus mushroom, moss mushroom, and pansky mushroom. He prefers coniferous forests and sandy soils, rarely inhabits deciduous forests. The Polish mushroom grows throughout the summer and until the very end of autumn - it can be found even in November, when other types of mushrooms have long since “moved away”. It is most widespread in our country; it has a pleasant taste and fleshy pulp. The caps of young mushrooms have a matte surface, which becomes darker and shiny over time (see photo).

Beneficial features

These wonderful mushrooms have countless beneficial properties. They contain more than fifteen amino acids, which the best way affect human memory, reduce the risk of developing atherosclerosis and increase mental activity. B vitamins, which are abundant in the Polish mushroom, strengthen and support normal functioning nervous system, renew nerve cells, and also have a beneficial effect on the condition of the skin, hair and nails. Polish mushrooms rival many vegetables and even grains in their vitamin B content. Another interesting property of mushrooms is the ability to cleanse the body of toxins and metal salts. This became possible thanks to the chitin contained in mushrooms.

Use in cooking

Polish mushrooms are frequent guests in the kitchen. They have a delicate taste and pleasant aroma, keep all their beneficial features during heat treatment and practically do not boil down. The most delicious sauces, soups and gravies are made from Polish mushrooms, and they are also great for frying, grilling, and even delicious as a topping for pies and pizza.

Before cooking, they need to be washed well and cleared of “forest debris”. There is no need to remove the thin skin from the mushrooms. The only thing is that you should not eat them raw, for example, using them in salads; it is better to boil or fry them first. Another popular dish is stuffed mushrooms. They are convenient for stuffing due to their large cap and strong constitution.

Benefits of Polish mushroom and treatment

The benefits of Polish mushrooms for the body are difficult to overestimate. The ß-glucans contained in mushrooms strengthen immune system and fight malignant tumors. Melanin contained in mushrooms is the strongest natural antioxidant, and nicotinic acid strengthens the walls of blood vessels and the heart muscle. By including mushroom dishes in your diet, a person helps renew the body, digestion and hematopoiesis processes. They have a very good effect on brain activity, improve memory, and relieve chronic fatigue.

IN folk medicine In many countries, mushroom tinctures were used to treat most skin diseases, as well as diseases of the gastrointestinal tract. In addition, mushroom broths were given to sick people in the same way as chicken broths are now.

Harm of the Polish mushroom and contraindications

Polish mushrooms do not harm humans. They have no poisonous analogues and inedible forms, and the only thing worth remembering when collecting these mushrooms is that they quite actively accumulate harmful substances contained in the soil. For " quiet hunt» it is better to choose places located as far as possible from noisy roads, cities, industrial enterprises. And it is worth paying special attention to the heat treatment of mushrooms.

(lat. Boletus badius) is a species of mushroom, in various classification systems classified as the genera Boletus or Moss fly (Xerocomus) or allocated to a separate genus Imleria. The Polish mushroom belongs to the section of tubular mushrooms and the inside of its cap has a tubular structure.

Polish mushroom: appearance, description

• hat with a diameter of 3-12 (up to 20) cm, hemispherical, convex, plano-convex or cushion-shaped in maturity, flat in old age, light reddish-brown, chestnut, chocolate, olive, brownish and dark brown tones (during rain - darker), sometimes even black-brown, with a smooth edge, in young mushrooms with a folded edge, in mature ones - with a raised edge. The skin is smooth, dry, velvety, in wet weather - oily (shiny); cannot be removed. When pressing on the yellowish tubular surface, bluish, blue-green, bluish (if the pores are damaged) or even brownish-brown spots appear. The tubes are notched, weakly adherent or adherent, rounded or angular, notched, different lengths(0.6-2 cm), with ribbed edges, from white to light yellow - in youth, then yellow-green and even yellowish-olive. The pores are wide, medium-sized or small, single-colored, angular.
• Leg 3-12 (up to 14) cm high and 0.8-4 cm thick, dense, cylindrical, with a pointed base or swollen (tuberous), fibrous or smooth, often curved, less often fibrous-fine-scaly, solid, light brown, yellowish-brownish, yellow-brown or brown (lighter than the cap), lighter at the top and base (yellowish, white or fawn), without a reticulate pattern, but longitudinally streaked (with stripes the color of the cap - red-brown fibers). When pressed it turns blue, then turns brown.
• Pulp dense, fleshy, with a pleasant (fruit or mushroom) smell and sweetish taste, whitish or light yellow, brownish under the skin of the cap, slightly blue when cut, then turns brown, and eventually turns white again. In youth it is very hard, then it becomes softer.
• Spore powder olive-brown, brownish-greenish or olive-brown.

Where does the Polish mushroom grow:

The Polish mushroom grows mainly in the coniferous forests of Eastern and Central Europe, but it is also found in the mountains and foothills of the North Caucasus, the Urals, Siberia and Far East. It can also be found in Central Asia. But in the forests middle zone Unfortunately, he is not such a frequent visitor to Russia as he would like, but nevertheless he comes across him. But the Polish mushroom bears fruit throughout mushroom season, from the beginning of June to the end of November , often when other noble porous mushrooms are no longer found.

The Polish mushroom is looked for near old trees. It appears around trunks, in openings and clearings. Almost never found directly at the foot of trunks. If you find yourself in a coniferous forest, go to the oldest part of it, look for clearings covered with moss, and examine the slopes of ravines. They grow in small groups: if one is found, then there will be others nearby, at a short distance. The “catch” must be carefully examined for worms. One wormy mushroom in a basket will “infect” healthy ones in a few hours.

The Polish mushroom itself is not at all small mushroom and some of its specimens reach impressive sizes and weights in order to be able to impress the successful “hunter”. And the aesthetic appearance and natural beauty This mushroom will not leave anyone, even a seasoned mushroom picker, indifferent.

Consuming Polish mushroom:

Edible, many mushroom pickers consider its quality to be very good. Used in many mushroom dishes, and also suitable for freezing, drying and pickling.

Take a close look at what the stem of a Polish mushroom looks like in a cross section. If you can see holes made by pests, cut the cap in half. If you see the same holes in the flesh of the cap, feel free to throw it away; if the lesions occupy a small part, cut off the damaged areas. And remember, even the Polish mushroom can become poisonous if it is old or completely eaten away by worms.

Similar species, nutritional and medicinal value of the Polish mushroom:

In nature, it has similar counterparts:

• Firstly: motley flywheel (Xerocomellus chrysenteron), which is noticeably different from it with its yellowish-brown cap, which cracks with age, while revealing red-pink flesh;
• Secondly: moss green (Xerocomus subtomentosus), which is also noticeably different from it with the same cracking golden-brown or brownish-green cap, with exposed light yellow flesh and a lighter leg. But it’s good that both of them are edible, and besides, from his “ former relatives", so that in case of unintentional confusion, nothing criminal will happen.

In terms of its taste and calorie content, the Polish mushroom belongs to edible mushrooms second category and tastes very much like hogs to (or White mushroom ). Although, as already noted, it is not always assigned to their genus and may also belong to the moss fly. However, no matter what, the Polish mushroom is wonderful, tasty and very healthy mushroom and it’s a pity that he doesn’t come across him so often on the mushroom picker’s path. True, this makes it even more valuable and desirable! For example, in Chinese traditional medicine, dried Polish mushrooms have long been used to reduce arterial and venous pressure, as well as for weight loss or simply as depressant. And all because the last laboratory research showed that Polish mushrooms contain the amino acid theanine, contained for example in green tea. Why do they have antioxidant activity , because theanine promotes many beneficial processes in the body, for example:

• promotes relaxation and calm;
• suppresses the negative effects of caffeine;
• increases anti-oncological immunity;
• provides a neuroprotective effect;
• reduces blood pressure;
• promotes weight loss.

Or this interesting thing: Polish mycologists and researchers themselves discovered that “their” Polish mushrooms are good hyperaccumulators of soil pollution, including salts of heavy and radioactive metals (mercury, cobalt, cadmium and lead) and are currently being developed methods of their use for cleaning soil in places of its contamination (Chernobyl, Fukushima and others).

One of the most favorite mushrooms among mushroom pickers is the Polish mushroom. It’s not for nothing that he is called the king of the moss mushrooms. This is a delicacy, it is difficult to find, but in terms of taste and the amount of useful trace elements it tops the list of edible mushrooms. You can eat it at different types: It is salted, fried, boiled, dried and pickled. You can also freeze it, which makes it possible to eat it in winter.

Polish mushroom

This mushroom is called a flywheel or boletus. The diameter of the cap can reach 12 centimeters. Its color varies from light brown to dark brown. It tastes like a porcini mushroom. The cap is flat on the large specimen. In small fungi it is more round. When squeezed, its color changes to darker. The flesh is fleshy and dense. Its value lies in the fact that it does not accumulate radioactive and toxic substances.

Habitats

This species grows in ecologically clean places. These are usually deciduous or coniferous forests. You can find it next to beech, chestnut, oak or under spruce. He prefers acidic soil. Moss and sandy soil are suitable. This specimen is also found at the foot of the mountains.

Its time is from June to November. It is found in Western Europe, Polish boletus is collected in Russia, it is popular in the Caucasus, it is known in Asia, and it is even known in Australia. Mass harvest is usually from August to September.

An alcohol solution of fresh Polish mushrooms is prepared, which contains polysaccharides. They have an antitumor effect. Experiments on mice showed them high percent. Alcohol tincture made from dried mushrooms has an antioxidant effect. This biological culture is considered one of the leaders among all mushrooms. It contains 10 vitamins.

In China, it has a place of honor among healers. They successfully treat many diseases and improve immunity in patients. And all this thanks to the content of chitin, which has a protective function.