Spongy mushrooms are considered the most delicious; they are often the main target. silent hunting. Among the especially valuable representatives of the third kingdom, such a mushroom as the common boletus stands out. According to its nutritional qualities, it is equal to white, has a pleasant "mushroom" taste and aroma. Each mushroom picker must know exactly what a boletus looks like, so as not to confuse it with an inedible double.

Let us consider in more detail the description of the common boletus, which belongs to spongy mushrooms.

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

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

All members of the boletus group are edible.

Species diversity and description

Boletus is the collective name for a number of fungi of the genus Leccinum (Lekcinum). Excellent growing conditions have led to the fact that the species of boletus have minor external differences. It is important to know what this or that boletus looks like in order to be able to distinguish it from other mushrooms.

Swamp (Leccinum holopus)

Boletus marsh, or white, got its name from the place of growth. This mushroom differs markedly from other boletus mushrooms. The cap is on average from 3 to 10 cm in diameter, but can reach 16 cm. The convex, pillow-shaped shape is characteristic only of young mushrooms; with age it becomes flat. The surface is smooth, sometimes wrinkled. The hat 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. Scales turn brown only after aging, drying of the fungus; it is better not to collect such specimens.

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

Harsh (Leccinum duriusculum)

The hat is rarely more than 15 cm. The shape is hemispherical, later - pillow-shaped, convex. In young mushrooms, the skin is silky, even pubescent, then becomes smooth; in rainy weather becomes slimy. Depending on the conditions, the color can vary from light gray-brown, sometimes with a violet tint, to brownish-red or ocher-brown.

Tubes are light, cream, 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 reticulate pattern. It is unevenly colored: creamy above, brownish below. The flesh in the cap is dense, white, reddens at the cut point. In the leg it is denser, 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, straightens 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, rather 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: at first brownish, closer to the hat is grayish. Its entire surface is covered with whitish scales, which turn yellow over time, then acquire a dark brown hue.

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 flesh is white: soft in the cap and fibrous in the stalk, in old mushrooms it becomes harsh. In the 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 hat. The skin cracks with age, partially exposing the flesh. The leg is proportionate, cylindrical, white, covered with small dark scales. Tubules are brownish-gray. The flesh is white, darkens at the break.

Rosy (Leccinum roseofractum)

The pinking boletus has a convex, cushion-shaped hat of medium size (up to 15 cm) with age. The skin is gray-brown, pinkish-brown, may be darker, up to dark brown; dry.

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

Spreading

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

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

Fruiting bodies germinate together, filling large areas; the intensity of germination after the first harvest does not fall. At the same time, the fungus can 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, examine young birch forests or areas interspersed with birches. You can ignore dark, overgrown places - boletus trees are demanding on light. Despite this, only single specimens are found on the edges. Massively, the boletus grows only in well-lit glades in the depths of the forest.

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

Mushrooms doppelgangers

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

• the size of the cap and stem is larger, the mushroom produces a feeling of massive;
• the leg is painted in distinct pinkish or reddish tones;
• on the leg there is a mesh pattern resembling a vascular network;
• hymenophore grey-pinkish;
• the flesh at the cut site turns pink;
• all mushrooms, even old ones, have no traces of insect damage;
• the fungus grows in a ditch, near a stump, in other shaded places.

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

The hat is brown, but if the boletus has grayish shades mixed with the main color, then the boletus has reddish, orange-yellow. But this sign is rather conditional. So, marsh boletus (Leccinum holopus) and white boletus (Leccinum percandidum) are painted in the same white-cream colors. They are similar, but they are very different from other representatives of their groups. The leg of the boletus is thicker, a characteristic bluish color appears on the cut. The pulp of the boletus is denser, so they are valued even more. During heat treatment, it does not fall apart, it becomes crispy. Most mushroom pickers, however, do not strive for an exact definition: spongy mushrooms are mostly edible and have high nutritional qualities, so they take “everything in a row”.

Primary processing and preparation

After collecting the boletus, you need to start processing as soon as possible (no longer than after 12 hours). Unpeeled, these mushrooms quickly deteriorate. If they grew on a moss-covered area, it is enough to rinse and clean the hat and base of the leg 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 over from the worms. If there are any, the damaged areas are cut off. Too damaged mushrooms are best thrown away. In old mushrooms, the tubular layer 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 a lot of foam, a slotted spoon should be at hand. Remove the foam, pour the contents of the pan into a colander. Mushrooms are transferred to a clean pan, clean water is poured, salt is added and boiled for 20 minutes. Boiled mushrooms are thrown into a colander and cooled. In this form, they can be left for a short time (no more than 2 days) in the refrigerator. If you need to keep boiled mushrooms longer, they are put in freezer. Raw boletus cannot be frozen - the process of protein destruction does not stop at low temperatures.

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

Nutritional qualities. Benefit and harm

Boletus belongs to the second category nutritional value. This is a delicious food product. Each 100 grams of pulp contains only 31 kcal. At the same time, the composition contains a significant amount of vitamins (B, PP, E, C) and minerals; proteins, including leucine, tyrosine, and glutamine. The fibrous pulp acts like a "brush", cleansing 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 belongs to heavy foods - a single serving should be moderate. No cases of poisoning by this fungus have been recorded.

The boletus is a pleasant-tasting mushroom that is easily recognizable by its typical appearance. The tendency to mass fruiting has made him a favorite of all mushroom pickers. Despite the fact that it does not appear every year, they are waiting for the boletus, fearing to miss the peak of the harvest. When collecting, you need to carefully look at each instance so as not to be confused with an inedible gall mushroom.

From about the middle of summer until late autumn, armies of mushroom pickers head to the forests to satisfy the instinct of gathering. Many people find a lot of useful things in this occupation: clean air, leisurely walks, enjoying nature and the amazing beauty of the forest - these are just a small part of the reasons why people leave comfortable sofas, go out of town or to the village, and there ... Big wonderful world, which also has its own dangers. These include poisonous mushrooms, more or less successfully disguised as completely harmless ones. We are talking about boletus. Solid mushrooms, pleasant to the taste, are used in fried, boiled, canned form. Unless they are... not poisonous!

Definition

Real boletus- seemingly not catchy brownish or grayish mushroom. It can be of various shades, but usually his hat is from white to dark gray. It has a leg thickened downwards, white with longitudinal scales of white or dark color (according to the drawing, it slightly resembles the color of birch). On the cut, the flesh is also white and does not change at the break.

The first boletus trees appear in the first half of summer and grow until late autumn, usually growing next to birch trees, forming a mutually beneficial symbiosis with them. But you can find this mushroom not only in birch groves, but also in the tundra, forest-tundra. It is especially common in the forests of Eurasia, South and North America. It is eaten fried, boiled or pickled, and can also be dried for the winter.

Boletus false- It is also sometimes called the gall fungus. Appearance very similar to his true brother - everything in it successfully imitates a real mushroom. The leg is gray and pockmarked, the cap is of a characteristic color and shape. His distinctive feature is an incredibly bitter taste, which owes the name "bilious". One such mushroom is enough to completely spoil the whole pan of the dish.

Comparison

A distinctive feature found in many false mushrooms- They are not eaten by worms. If your mushroom is very clean, take a closer look at it and make sure that it is not false.

First, take a look at the leg. If there is no speckled pattern on it, similar to the coloring of a birch, then it is better to bypass such a mushroom. On a false boletus, you will most likely see a pattern of veins similar to blood vessels.

If the leg does not cause suspicion, we examine the hat. Its bottom should not be pinkish, a real mushroom will never have such a shade.

What does the hat say?

From above, the cap of the gall fungus has a poisonous brown, brick or greenish-brown color, that is, it almost always has a greenish admixture. This is not the case in real mushrooms.

If the color is not enough for you, then feel the hat. If you feel velvety to the touch, this is a sign of a false boletus - you should not pluck it. A real mushroom has a smooth hat.

You can break off the hat and look at the break - at false fungus it will also be pinkish, while the real one will be white.

Boletus real
Gall mushroom (false boletus)

Findings site

1. The real mushroom tastes ordinary, while the false one is incredibly bitter.
2. On the leg of a true boletus, a pattern similar to birch, and on a false one - a network of blood vessels.
3. The bottom of the cap of a real mushroom is light or grayish, while that of a false one is pinkish.
4. The top of the hat of a true boletus is even gray, brownish or dark, while in a false one with a greenish tinge or dirty.
5. At the break, the real mushroom is white, and the false one is pinkish.
6. To the touch, the hat of a real mushroom is smooth, and the hat of a false one is velvety.
7. According to readers: you can lick the pulp. False boletus is bitter in taste.

Strong boletus, 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 - a variety of species can be found on the outskirts of swamps, in dry pine forests or in beech groves.

Main types

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

The flesh is grayish-white, then gray, does not darken when broken, first hard, then soft, porous. The structure in rainy weather is spongy. The taste is pleasant, the aroma of mushrooms.

A tall mushroom with a very light, almost white convex hat 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 tubules are whitish-cream, then brownish, turning green when pressed.

The flesh 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, strong species rarely worms, and for this quality, mushroom pickers are especially fond of. Cap up to 15 cm in diameter, hemispherical, then convex, concave in old specimens. The skin is velvety at first, then smooth, matte, in wet weather - slippery, light chestnut, with a red sheen, often with a lilac tint. Leg up to 15 cm high, cylindrical, thickened in the center, cream-colored, covered with a mesh scaly pattern.

The tubules are creamy, turning greenish-brown when touched. The flesh is tight, white-cream, greenish-yellow at the stem, with a pink tint on the breaking of the cap, turning green or blackening when cut at the stem itself. The taste is neutral, the aroma is pleasant, mushroom.

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

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

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

The tubules are creamy, turning pink when pressed. The flesh is tight, light cream, turns pink at the break, later becomes dark. The smell is insignificant, the taste is simple.

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

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

The flesh is whitish with a yellow tone. At the break, it acquires a rich pink or red color, later it becomes black.

Squat appearance with a dark brown hat, hemispherical, then convex, up to 10 cm in diameter. Leg up to 12 cm high, even, brown or grayish, abundantly mottled with darker scales. The skin is velvety, then matte, in dampness - sticky.

The tubules are large, cream or grayish-white. The pulp is tight white color, does not darken or slightly turns blue when broken. Mushroom aroma, neutral taste.

How to distinguish a boletus from a boletus?

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

Young mushrooms, especially light-colored species, are difficult to distinguish, and for a more accurate definition of 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 coloring of boletus 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 - common boletus and red boletus are similar in 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 does not darken when broken or slightly changes color - more often turns pink.

They are characterized by tight pulp, which quickly turns blue, turns purple or turns brown on the cut. Fruiting bodies are solid, do not collapse during heat treatment, and therefore often these species are preferable to boletus boletus.

Both those and other 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 settle in abundance under birch trees, it is with this tree that the title species forms mycorrhiza - common boletus. They find tight fruiting bodies on the edges, clearings and along forest roads. The noble fungus does not like acidic peat soils, preferring neutral loams or calcareous soils. The collection time is long - from the end of spring to dank autumn and the first frosts.

In swampy lowland forests, including peat bogs, most often under birches, mycelium develops. marsh boletus. These fragile mushrooms appear in whole clearings, from July until the first frost.

In deciduous and deciduous-coniferous forests under aspen and white poplar, you can meet a rather rare mushroom boletus harsh. It prefers calcareous soils, appears singly or in small families from July to mid-October.

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

Found in birch groves and mixed forests pinking boletus. More often settles on the outskirts of swamps, on peat soils. This stable but rather rare species forms mycorrhiza with birch and is distributed wherever this tree grows, up to the tundra zone. Harvest a short period - from August to early October.

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

On glades, edges of beech and hornbeam forests, in poplar, birch groves and hazel groves, a fruitful crop grows in abundance. gray boletus or hornbeam. Collect fruiting bodies in three waves: the first - during the flowering of mountain ash - 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 counterparts as lamellar ones. And yet, due to inexperience, it can be mistaken for a very poisonous marsh boletus pale grebe, and the real and turning pink species are confused with the gall fungus.

In a variety of deciduous forests - under birches, aspens, beeches, from July to October, this poisonous mushroom is found. The hat is first spherical, then flattened, glossy, light, sometimes with a greenish or olive tint, reaches a diameter of 10 cm.

The whitish flesh is fragrant, fragile, and tastes sweet. Unlike tubular mushrooms, wide white plates are found under the hat. The species is very poisonous and even a small fraction causes severe poisoning, while there is no antidote.

This species is not poisonous, but is not eaten due to its unpleasant, bitter, acrid taste. The hat 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, turning pink when broken, which resembles a pinking 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 tubules are initially bright pink. They are found in coniferous and coniferous-deciduous forests from mid-summer until frost.

Beneficial features

Nutritious dried boletus mushrooms are close in calories to bread and are significantly superior to many vegetables. But unlike carbohydrate or fatty, energy-rich foods, their calorie content is due to the presence of proteins, which are the 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 treasury of valuable substances.

The action of these mushrooms as antioxidants is known, which reduce the amount of free radicals and thus reduce the risk of cancer, slow down the aging process, and strengthen the immune system.

Contraindications

Healthy, tasty boletus mushrooms are among the best edible species, but dishes from them are strictly forbidden to be eaten by people suffering from gastritis, duodenal ulcer, hepatitis of any etiology, inflammatory processes in the gallbladder.

Some people may have individual intolerance, which is characterized by allergic reactions, and with insufficient activity of the enzymes of the gastrointestinal tract, digestive problems occur, which are expressed by nausea, indigestion, and fermentation processes in the intestines.

Recipes for cooking and preparations

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

Boletus in a hot marinade

This delicious aromatic appetizer is prepared quickly 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-peeled 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. Preservation is sterilized for 50 minutes and rolled up.

Boletus in tomato sauce

For 3 kg of the finished 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 of water, 120 g of odorless vegetable oil, bay leaf, black peppercorns.

Fruit bodies are cut into pieces, languish in vegetable oil until softened and add the tomato diluted with water. The workpiece is heated, salt, sugar, vinegar and spices are added. Everything is thoroughly mixed, brought to a boil and kept on low heat for 5 minutes. The mass is laid out in jars, sterilized for 50 minutes and rolled up.

Boletus with vegetables

For this healthy dish, take 1 kg of chopped fruit 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. Mushrooms are lightly blanched and fried. Tomatoes are divided into four parts and stew until softened. All ingredients are mixed, poured tomato sauce, salt, pepper and boil until tender. Food is served hot or cold.

Video about boletus mushrooms (butterflies)

Everyone succeeded 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 portly hats under birches, hornbeams or poplars, notice strong men looking out from under the leaves in swampy lowlands and on the edges of light birch groves, be sure to fill the basket with these fragrant gifts of nature.

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

Other names for mushroom:

Synonyms:

• Common boletus

• birch

• Obabok

• Obabok birch

Hat:
In boletus, the hat can vary from light gray to dark brown (the color obviously depends on the growing conditions and the type of tree with which mycorrhiza is formed). The shape is semi-spherical, then pillow-shaped, naked or thin-felt, up to 15 cm in diameter, slightly slimy in wet weather. The flesh is white, not changing color or slightly turning pink, with a pleasant "mushroom" smell and taste. In old mushrooms, the flesh becomes very spongy, watery.

Spore layer:
White, then dirty gray, the tubes are long, 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 expanded below, gray-whitish, covered with dark longitudinal scales. The pulp of the leg becomes wood-fibrous, hard with age.

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

Similar species:
The genus 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 a break, and boletus does not. Thus, it is easy to distinguish between them, although the meaning of such an arbitrary classification is not entirely clear to me. Moreover, in fact, there are enough among the "boletus" and species that change color - for example,. In general, the further into the forest, the more varieties of bolets.

It is more useful to distinguish Boletus (and all decent mushrooms) from. The latter, in addition to a disgusting taste, is distinguished by a pinkish color of the tubes, a special “greasy” texture of the pulp, a kind of mesh pattern on the leg (the figure is like in white fungus, only dark), a tuberous leg, unusual places of growth (around stumps, near ditches, in dark coniferous forests, etc.). In practice, confusing these mushrooms is not dangerous, but insulting.

Edibility:
boletus - normal edible mushroom . Some (Western) sources indicate that only the caps are edible, and the legs are supposedly too hard. Absurd! Cooked hats are distinguished by a sickly gelatinous texture, while the legs always remain strong and collected. The only thing that all reasonable people agree on is that in older fungi the tubular layer must be removed. (And, ideally, take it back to the forest.)

Author's notes:
Despite the seeming routine, the boletus is a rather mysterious mushroom. First, fruitfulness. For several years, it can grow in homeric quantities anywhere and everywhere. In the early 90s, in the Naro-Fominsk region, the boletus was, without exaggeration, the most common mushroom. He was loaded with buckets, troughs, trunks. And in one year he disappeared, and he is not there until now. as it was enough, it is (despite the crowds of greedy summer residents), and the boletus has disappeared. From time to time only monstrous freaks come across: small, thin, twisted.

In the summer of 2002, for obvious reasons, there were no mushroom pickers at all, and what do you think? occasionally came across quite decent boletus. 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 sent to the dustbin of opinions. The birch trees went in June and went and went and went without a break until the beginning of October. The field, overgrown with young birch trees, was completely trampled down by mushroom pickers - but not a single one without a bag of these boletus good man did not return. 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 was supposed to meet, my character let me down: I immediately grabbed all the young and strong boletus trees that I only saw, and after 100 meters my trip ended: there was no corny container . I am sure that for many years the 2003 season will be remembered as a fairy tale, but then the sensations were different. It seemed that literally in front of my eyes there was a devaluation of the value of the boletus.

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

The name of this fungus is “speaking”, and indicates that it forms mycorrhiza with birches, next to which it grows.

Characteristics of the boletus mushroom

Hat

The hat of the boletus is 4-12 cm in diameter, gray, brown or brownish, sometimes almost black. Its shape is like a swollen pillow.

pulp

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

Leg

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

Boletus boletus are widespread in the countries of Eurasia, as well as in Northern and South America. They are inhabitants of deciduous forests, growing in birch groves.

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

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

In cooking, boletus mushrooms are used in fried, boiled and pickled form, they are also harvested 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, peppers.

Boletus mushrooms are forbidden to be eaten by people with ulcers of the gastrointestinal tract, with individual intolerance and children.

Types of boletus mushroom

The hat is from white to dark gray and black, in a young mushroom it is white below, in a mature mushroom it is grayish-brown. Leg thickened at the bottom, white, covered with scales. The pulp is white, does not change color when broken.

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

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

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

Mycorrhiza forms with hornbeam, hazel, poplar. It grows in deciduous forests of Eurasia. The season is June-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 naked, smooth, matte, becomes slimy in wet weather. The color of the cap is grey-brown to reddish-brown, darkening with age. The flesh is firm, white, yellowish-green at the base of the stem, turning pink or red when broken. It has a pleasant taste and a slight mushroom smell. Leg 5-16 cm in height, 1-3.5 cm in thickness, cylindrical or spindle-shaped, pointed at the base, solid, whitish or cream above, brownish, scaly below.

Occurs from late July to mid-November in deciduous and mixed forests, mycorrhizal former with aspen and poplars. Rare view.

Edible mushroom with firm flesh. Used for fresh and dried food.

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

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

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

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

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

The cap is convex, 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, turns pink on the cut. The stalk is long, thin, thickens towards the base, sometimes curved.

It 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 young mushrooms, later becomes cushion-shaped, 5-15 cm in diameter. The skin is dry, smooth, sometimes felty, cracking, yellow-brown. The pulp is light yellow in color, soft, on the cut it first turns red or brown, then blackens. Leg 5-12 cm high, 1-3 cm thick, cylindrical or club-shaped thickened downwards, yellowish, scaly.

Grows next to beeches and oaks in warm regions of Europe, singly or in groups. The harvest season runs from June to September.

Edible mushroom, used fresh, dried, pickled. Blackens during drying.

The cap is convex or pillow-shaped. The skin is light brown, darkens with age, the surface is smooth. The pulp is white, turns pink on the cut. The leg is long, thin, light with dark scales.

Occurs in autumn in birch groves of Eurasia.

Edible mushroom.

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

Edible mushroom.

Poisonous and inedible species of boletus mushroom

The cap diameter is 4-10 cm, the shape is hemispherical, later round-cushion-shaped or prostrate, the surface is dry, pubescent or velvety, later smooth, from yellow-brown to gray or brown. The pulp is white, reddens when cut. The smell is not expressed, the taste is bitter. Leg 3-12.5 cm in height, 1.5-3 cm in thickness, cylindrical or club-shaped, expanding downwards, fibrous, cream-ocher, yellowish, reticulate.

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

Young gall fungus is confused with white fungus and boletus. It differs from the latter in the absence of scales on the leg.

Inedible mushroom.

Boletus spores are poorly separated from the pulp. Therefore, a solution is prepared from one part of the pulp and 100 parts of water, which is poured over the opened birch roots. After that, the roots are additionally moisturized.

In the dry season, the soil is regularly sprayed with a spray bottle. Watering is carried out in the afternoon, when the sun's rays do not fall on the boletus. Humidification is also necessary immediately after the first fruiting bodies appear. Water the bed with plain water daily. The first crop is harvested one year after sowing.

Calorie boletus mushroom

100 g of fresh mushroom contains 31 kcal. The energy value:

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

• AT traditional medicine boletus is used to treat diseases of the nervous system, kidney disease, as well as to regulate blood sugar levels.
• Fresh boletus is recommended for inclusion in the diet of those who lose weight, as mushrooms are a low-calorie product.