Autumn boletus mushrooms: types, where they grow and what they look like. Description of the common boletus mushroom: where it grows, how to collect

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. The gray mushroom has one of the longest periods for collection: fruiting bodies begin to form 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.

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

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

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

Boletus mushroom in the photo

Boletus mushroom in the photo

White boletus mushroom and its photo

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

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

White boletus mushroom
White boletus mushroom

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

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

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

Elm boletus mushroom in the photo

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

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

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

Found solitarily from July to October.

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

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

Common boletus (Leccinum scabrum)

Common boletus (Leccinum scabrum) in the photo

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

Found from July to October. Dark and dense autumn boletuses, which are less wormy due to cold weather, are valued.

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

Variegated boletus (Leccinum variicolor)

Multi-colored boletus in the photo

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

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

Found from July to October.

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

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

Brown boletus (Leccinum duriusculum)

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

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

Found from July to October.

It has no inedible or poisonous counterparts.

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

Black boletus (Leccinum scabrum f. Melanium)

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

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

Found from July to October.

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

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

Taxonomy:

• Division: Basidiomycota (Basidiomycetes)
• Subdivision: Agaricomycotina (Agaricomycetes)
• Class: Agaricomycetes (Agaricomycetes)
• Subclass: Agaricomycetidae (Agaricomycetes)
• Order: Boletales
• Family: Boletaceae
• Genus: Leccinum (Obabok)
• View: Leccinum scabrum (Boletus)

Other names for the mushroom:

Synonyms:

• Common boletus

• Berezovik

• Obabok

• Obabok birch

Hat:
The boletus cap can vary from light gray to dark brown (the color obviously depends on the growing conditions and the type of tree with which the mycorrhiza is formed). The shape is semi-spherical, then cushion-shaped, glabrous or thin-tomentose, up to 15 cm in diameter, slightly slimy in wet weather. The pulp is white, does not change color or slightly pinkish, with a pleasant “mushroom” smell and taste. In old mushrooms, the pulp becomes very spongy and watery.

Spore-bearing layer:
White, then dirty gray, long tubes, often eaten by someone, easily separated from the cap.

Spore powder:
Olive brown.

Leg:
The length of the boletus leg can reach 15 cm, diameter up to 3 cm, solid. The shape of the leg is cylindrical, somewhat widened below, gray-whitish, covered with dark longitudinal scales. With age, the flesh of the leg becomes wood-fibrous and hard.

Spreading:
Boletus (Leccinum scabrum) grows from early summer to late autumn in deciduous (preferably birch) and mixed forests, in some years quite abundantly. It is sometimes found in surprising quantities in spruce plantings interspersed with birch. Gives good harvests and in very young birch forests, appearing there almost first among commercial mushrooms.

Similar species:
The genus of boletus has many species and subspecies, many of them are very similar to each other. The main difference between “” (a group of species united under this name) and “” (another group of species) is that they turn blue at the break, while boletus mushrooms do not. Thus, it is easy to distinguish them, although the meaning of such an arbitrary classification is not entirely clear to me. Moreover, in fact, among the “boletus mushrooms” there are also species that change color - for example,. In general, the further into the forest, the more varieties of boletaceae there are.

It is more useful to distinguish boletus (and all decent mushrooms) from. The latter is distinguished, in addition to its disgusting taste, by the pinkish color of the tubes, the special “greasy” texture of the pulp, a peculiar mesh pattern on the stem (the pattern is like that of porcini mushroom, only dark), tuberous stalk, unusual places growth (around stumps, near ditches, in dark coniferous forests etc.). In practice, confusing these mushrooms is not dangerous, but it is annoying.

Edibility:
boletus - Normal edible mushroom . Some (Western) sources indicate that only the caps are edible, and the stems are supposedly too tough. Absurd! The cooked caps are distinguished by a nauseating gelatinous consistency, while the legs always remain firm and collected. The only thing that all reasonable people agree on is that the tubular layer of older mushrooms must be removed. (And, ideally, taken back to the forest.)

Author's notes:
Despite its apparent commonality, boletus is a rather mysterious mushroom. Firstly, fruiting. For several years it can grow in Homeric quantities anywhere and everywhere. In the early 90s, in the Naro-Fominsk region, boletus was, without exaggeration, the most common mushroom. It was loaded with buckets, troughs, trunks. And one year he disappeared, and he is still not there. as it was enough, so it is (despite the crowds of greedy summer residents), and the boletus disappeared. From time to time you only come across monstrous monsters: small, thin, crooked.

In the summer of 2002, mushroom pickers known reasons there wasn’t at all, so what do you think? occasionally we came across quite decent boletus mushrooms. Something will happen next time, I thought.

And the next time was not long in coming. The summer and autumn of 2003 turned out to be so fruitful that all speculation about the degeneration of the boletus can be safely consigned to the dustbin of opinions. The boletus came in June and walked and walked and walked without a break until the beginning of October. The field, overgrown with young birch trees, was completely trampled by mushroom pickers - but not a single one without a bag of these boletus good man didn't come back. The forest edges seemed to be cluttered with stools. Three times in a row (without missing a day) I could not get to the place where I expected to meet, my character let me down: I immediately grabbed all the young and strong boletuses that I saw, and after 100 meters my trip ended: there was simply no container . Sure, long years the 2003 season will be remembered as a fairy tale, but then the feelings were different. It seemed that the value of boletus was being devalued literally before my eyes.

The boletus belongs to the genus Abaceae and the Boletaceae family. The mushroom lives in birch groves, hence its eloquent name. It differs from its relatives in the color of its caps. It has muted brown shades. In addition, it has not so thick flesh of the cap and stem.

Closest relative

The porcini mushroom and boletus are considered to be the closest relatives. Young boletus mushrooms are very similar to their brother. True, unlike their relatives, their flesh turns black when cut and dried, and the leg is dotted with small gray or black scales.

Name of the mushroom

Boletus mushrooms have several names. Mushroom pickers call them berezoviki or podababki. There are also such names: obabki, black or gray mushrooms. It happens that they are called osoviks, grandmothers or hornbeams.

Area

Boletus mushrooms are comfortable in deciduous and mixed forests. However, they are mainly found in birch forests. They can be found in parks and collected in young birch groves near forest areas. The edges of clearings and ravines - favorite place obabkov.

They feel good along overgrown paths running through light mixed forests. They prefer to grow where forest areas with moist soil are perfectly warmed by the sun. Numerous photos, made by mushroom pickers, indicate that boletus mushrooms are found alone and in groups.

Types of boletus

This mushroom has over 40 species. IN Russian forests The most common are five of them: common, gray, harsh, pinkish and multi-colored boletus. Each species forms mycorrhizae with birch trees. Although there are specimens that can form symbiosis with aspens and poplars.

Varieties are distinguished by external signs and habitats. Their appearance depends on where they grow. In damp places, edges and forest clearings, the gray cap boletus is found. This mushroom, as a rule, has a tall, thin stalk of a whitish color. Specimens with olive caps also like to grow here.

Dry birch forests are inhabited by mushrooms whose fruit body flesh is dense, the cap is black-brown, and the stem is thick and scaly. Damp birch groves with a cover of moss are the abode of the boletus boletus with a greenish-white cap, a thin long leg and loose, often watery pulp.

All varieties are capable of rapid growth. Their fruiting bodies increase by 4 centimeters per day. Accelerated growth leads to rapid aging. The specimens, having fully matured on the sixth day, begin to decay at an accelerated pace. Their flabby fruiting body is infested with worms and larvae of fungus flies.

The first specimens appear at the end of May, along with boletus and white ones, when the mountain ash blooms. The second wave is observed at the same time as the heading of rye. Their next appearance is expected with the simultaneous flowering of linden.

The harvesting periods for this mushroom from May to July are too short: there are few mushrooms at this time, and they quickly disappear. Last time in mid-August the boletus appears. The mushroom is collected from this moment until late autumn.

It is valued for its excellent taste and richness in nutrients. Boletus is an excellent absorbent that removes toxins and ballast substances from the body. Doctors have proven that consuming the mushroom helps maintain normal kidney function.

All boletus mushrooms are stored for the winter. They are pickled, salted, dried and frozen. Used to prepare solyanka and mushroom caviar. Boletus mushrooms are also good fresh. They make excellent soups, salads, and snacks. They are wonderful fried and baked.

Common boletus

The boletus mushroom differs from other species in having a red-brown cap. Its description is as follows: in dry weather, the smooth, slightly slimy cap glistens. The shape of the cap of young specimens resembles a convex hemisphere. In mature representatives it is cushion-shaped. The maximum diameter of the caps is 15 centimeters.

The color of the pores in old mushrooms is grayish-ocher. In strong specimens that have not had time to overripe, the pores are whitish-cream in color. The legs are shaped like a cylinder, slightly widened at the bottom, and grow up to 17 centimeters in length. And their diameter can reach up to 4 centimeters. The whitish surface of the legs is strewn with brownish scales. The white pulp has no specific odor. When cut, it acquires pinkish tones.

Gray boletus

This mushroom with a cap of brown shades (olive, gray, blackish-brown) has a second name - hornbeam. Wrinkled, lumpy caps crack during drought. The color of the pores is gray-yellow.

Longitudinal fibers are clearly visible on the legs of the hornbeam. Their surface is covered with brown scales. They are smaller in height than common boletus. The pulp of light yellow shades at the break first turns purple, and over time - black.

Boletus is harsh

The boletus and boletus mushrooms have chosen to live in areas with sandy and loamy soils. They grow well under aspens and poplars. The stiff boletus has a pubescent cap that hangs over the tubes. This distinguishes him from his brothers and boletuses.

In young monkeys, the fruiting body consists of a cap and a stem fused into one whole. They are shaped very much like porcini mushrooms. Their caps and flesh are dark brown. As the mushrooms age, the flesh becomes darker.

As the fruiting body grows, the club-shaped legs become slightly elongated and covered with dark scales. Their top is lighter than the base. When cut, the flesh of the legs begins to turn pink. And the cuts at the base turn blue.

Marsh boletus

This variety has dry light brown caps that have the shape of a swollen pad. The stems of the mushrooms are similar to those of the common boletus. White or light gray legs grow 4-12 centimeters in height.

The color of the tubular layer in young swamp birches is light, while in aged ones it is rich brown. This boletus has whitish, soft flesh that does not change color when broken. A mushroom growing in damp places has no distinct smell or taste.

Boletus variegated

In birch forests, oak forests and where poplars have settled, colorful boletuses grow. Their legs are white or light gray, with frequent small scales, cylindrical, tapering from the base upward, crowned with hemisphere-shaped caps. The diameter of the caps reaches 5-12 centimeters.

The skin on them is dry in the heat and a little slimy in bad weather, hanging slightly from the caps. It comes in different colors. There are wasps of gray and brown shades with yellowish or gray markings. You often come across mushrooms whose caps are brick-colored, orange, beige, or pinkish. The color of the tubular layer is grayish.

The flesh of the caps is pinkish, the tubular layer is bluish. The fruiting body of the legs is pinkish or greenish. In young monkeys, the flesh, which gives off a sourish odor, is dense; in older ones, it is loose.

Gall mushroom

The sub-grandmothers have poisonous doubles- gall mushrooms. False boletus appearance Reminds me of a real brother. They are great at masquerading as true mushrooms - they have gray pockmarked legs and caps with a characteristic shape and color. Their main distinctive feature- incredible bitterness.

To avoid trouble, before going into the forest, lovers of quiet hunting should look at photos and descriptions of mushrooms, which will prevent them from bringing the terrible toadstool into the house, which causes severe poisoning.

How to distinguish gall mushroom from boletus?

Real boletus mushrooms have a pleasant taste, false mushrooms- very bitter. In true abs, the pattern on the leg resembles the pattern on a birch tree. The leg of false specimens is covered with a mesh that looks like blood vessels.

The cap of edible mushrooms is light or grayish below, and even gray, brownish or dark above. In poisonous specimens it is pinkish below, greenish or dirty on top. At the break, false boletus mushrooms are pinkish, and true boletus mushrooms are white. The caps of edible mushrooms are smooth to the touch, while those of toadstools are velvety. There are no worms in gall mushrooms, but real ones are infested with them.

Boletus mushrooms are common name mushrooms of the genus Lecinum, which are distinguished by a brown cap, a thin stalk and less dense flesh. All boletuses are edible.

Boletus mushrooms are also popularly known as birch mushrooms and blackheads; this type of spongy cap mushroom belongs to the genus Leccinum, or boletus mushroom (Leccinum) of the Boletaceae family.

The name of this mushroom is “telling,” and indicates that it forms mycorrhiza with the birch trees next to which it grows.

Characteristics of boletus mushroom

hat

The boletus cap is 4-12 cm in diameter, gray, brown or brownish in color, sometimes almost black. Its shape is similar to a swollen pillow.

Pulp

The pulp is colored uniformly, in light colors, the color does not change when scrapped.

Leg

The leg is 1.5-4 cm in diameter, white or grayish in color, scaly, tapering upward.

Boletus mushrooms are widespread in Eurasian countries, as well as in Northern and South America. They are inhabitants of deciduous forests and grow in birch groves.

The boletus collection season begins at the end of June and continues until the beginning of November.

All boletus mushrooms are edible mushrooms; individual species differ slightly in nutritional quality. These mushrooms contain vitamins such as vitamin B1, B2, PP and vitamin C.

In cooking, boletus mushrooms are used fried, boiled and pickled; they are also prepared for future use by drying. When dried, the mushroom turns black.

Boletus mushrooms are used as a filling for pizza, pie, roll, as a base for sauces and in powder form. These mushrooms go well with potatoes, buckwheat, lentils, carrots, cabbage, and peppers.

Boletus mushrooms are prohibited from being eaten by people with ulcers. gastrointestinal tract, with individual intolerance and children.

Types of boletus mushroom

The cap is white to dark gray and black; in a young mushroom it is white underneath, in a mature one it is grayish-brown. The leg is thickened at the bottom, white, covered with scales. The pulp is white and does not change color when scrapped.

It grows in birch groves from the first half of summer until autumn, as well as in the tundra and forest-tundra. Found in Eurasia, North and South America.

An edible mushroom, it is used for food in fried, boiled, dried and pickled forms.

The cap is 7-14 cm in diameter, at first hemispherical in shape, with a curved edge at the bottom, later cushion-shaped. The surface is uneven, wrinkled, velvety. The skin is dry, matte, in humid weather it becomes shiny, olive-brown in color. The pulp is white, soft in the cap, fibrous in the stem, when cut it becomes pinkish-violet and gradually almost black. The leg is 5-13 cm long, about 4 cm in diameter, cylindrical in shape, with a club-shaped thickening at the bottom. The color of the leg is olive-gray above, brownish below, and the surface is scaly.

Mycorrhiza forms with hornbeam, hazel, and poplar. Grows in deciduous forests of Eurasia. The season is from June to October.

Edible mushroom, poorly stored.

The cap is 6-15 cm in diameter, in young mushrooms it is hemispherical in shape, with age it becomes convex, cushion-shaped, the center is depressed. The skin is slightly pubescent or scaly; in mature mushrooms it is bare, smooth, matte, and becomes slimy in wet weather. The color of the cap is gray-brown to reddish-brown, darkening with age. The flesh is hard, white, yellowish-green at the base of the stalk, and turns pink or red when cut. It has a pleasant taste and a faint mushroom smell. The leg is 5-16 cm in height, 1-3.5 cm in thickness, cylindrical or fusiform, pointed at the base, solid, whitish or creamy above, brownish below, scaly.

Found from late July to mid-November in deciduous and mixed forests, mycorrhiza-forming with aspen and poplars. Rare view.

Edible mushroom with dense pulp. Used for food in fresh and dried form.

The hat is about 16 cm in diameter, convex or cushion-shaped. Light, whitish or pale brown in color, dry surface. The pulp is white, soft, greenish, watery. Does not change color when cut, taste and smell are not pronounced. The leg is long, thin, white or grayish in color.

Mycorrhiza forms with birch and grows near swamps, in damp birch and mixed forests. The fruiting season begins in July and lasts until the end of September

An edible mushroom with loose, highly boiled pulp, young mushrooms are eaten.

The cap is 5-9 cm in diameter, dark brown or black. The leg is scaly.

It grows in pine and birch forests, in damp places, and in swamps. Distributed in Eurasia, from Western Europe before Eastern Siberia. The collection season is from July to September.

The cap is convex in shape, later becomes cushion-shaped, about 15 cm in diameter. The skin is dry, from gray-brown to black, decorated with a light marble pattern. The pulp is white, dense, and turns pink when cut. The leg is long, thin, thickens towards the base, sometimes curved.

Grows in damp birch forests, in separate groups, in Eurasia and North America. Fruits in June-October.

Edible mushroom, used fresh for food, suitable for drying and pickling.

The cap is hemispherical in shape in young mushrooms, later becomes cushion-shaped, diameter is 5-15 cm. The skin is dry, smooth, sometimes felt-like, cracking, yellow-brown. The pulp is light yellow in color, soft, and when cut first turns red or brown, then turns black. The leg is 5-12 cm high, 1-3 cm thick, cylindrical or club-shaped, thickened downwards, yellowish in color, scaly.

Grows near beeches and oaks in warm regions of Europe, singly or in groups. The collection season lasts from June to September.

Edible mushroom, used fresh, dried, pickled. It turns black when dried.

The hat is convex or cushion-shaped. The skin is light brown, darkens with age, and the surface is smooth. The pulp is white, turns pink when cut. The leg is long, thin, light with dark scales.

Found in autumn in birch groves of Eurasia.

Edible mushroom.

Outwardly it resembles the common boletus. The cap of this species is motley and dirty brown. The pulp is white, turns pink when cut. The leg is white with a light blue tint, scaly.

Edible mushroom.

Poisonous and inedible types of boletus mushroom

The diameter of the cap is 4-10 cm, the shape is hemispherical, later rounded-pillow-shaped or prostrate, the surface is dry, pubescent or velvety, later smooth, from yellow-brown to gray or brown. The pulp is white, turns red when cut. The smell is not pronounced, the taste is bitter. The leg is 3-12.5 cm in height, 1.5-3 cm in thickness, cylindrical or club-shaped, widening downward, fibrous, cream-ocher, yellowish in color, reticulate.

A cosmopolitan mushroom, it grows in coniferous and deciduous forests on all continents, both singly and in groups. Fruiting season is June-October.

Young gall mushroom confused with porcini mushroom and boletus mushroom. It differs from the latter in the absence of scales on the stalk.

Inedible mushroom.

Boletus spores are difficult to separate from the pulp. Therefore, a solution is prepared from one part of the pulp and 100 parts of water, which is poured over the open roots of the birch. After this, the roots are additionally moistened.

During the dry season, the soil is regularly sprayed with a spray bottle. Watering is carried out in the afternoon, when Sun rays do not fall on boletus mushrooms. Moisturizing is also necessary immediately after the first fruiting bodies appear. The garden bed is watered daily with plain water. The first harvest is harvested a year after sowing.

Calorie content of boletus mushroom

In 100 g fresh mushroom contains 31 kcal. Energy value:

• Proteins, g:…………………2.3
• Fats, g………………………..0.9
• Carbohydrates, g……………….3.7

• IN folk medicine boletuses are used to treat diseases nervous system, kidney diseases, and also to regulate blood sugar levels.
• Fresh boletus mushrooms are recommended for inclusion in the diet of those losing weight, since mushrooms are a low-calorie product.