Strong boletuses, close relatives, belong to the genus Obabok and are considered mushrooms of excellent quality. As the name indicates, they are in symbiosis with birches, often developing under these trees. However, this does not always happen - various species can be found on the outskirts of swamps, in dry pine forests or in beech groves.
Main types
The best appearance of this group is characterized by a smooth hemispherical cap with a diameter of up to 15 cm. The skin is chestnut with a grayish, black or reddish tint; in young mushrooms it is light. The leg is up to 20 cm high, slender, wide at the base, the surface is dotted with a scaly dark pattern.
The pulp is grayish-white, then gray, does not darken when scrapped, first hard, then soft, porous. The structure is spongy in rainy weather. The taste is pleasant, the aroma is mushroom.
A tall mushroom with a very light, almost white convex cap up to 15 cm in diameter. The skin is thin, sometimes greenish or brown. The leg is long, thin, often curved, cap-colored or brownish. The tubes are whitish-cream, then brownish, turning green when pressed.
The pulp is creamy, later with a yellowish-green tint, does not darken when broken, watery, fresh in taste, with a slight mushroom aroma, often odorless.
The fleshy, robust species rarely becomes wormy, and is especially loved by mushroom pickers for this quality. The cap is up to 15 cm in diameter, hemispherical, then convex, concave in older specimens. The skin is first velvety, then smooth, matte, in wet weather - slippery, light chestnut, with a red tint, often with a lilac tint. The leg is up to 15 cm high, cylindrical, thickened in the center, cream-colored, covered with a mesh scaly pattern.
The tubes are creamy and turn greenish-brown where touched. The flesh is tight, white-cream, greenish-yellow at the stem, with a pink tint when the cap is broken, and greenish or blackened when cut at the stem itself. The taste is neutral, the aroma is pleasant, mushroom.
Externally and in culinary use, the species is similar to the common boletus. The cap is variegated - brown with whitish-gray spots and streaks, sometimes the main color is brown, almost black, reaches a diameter of 15 cm. The leg is brown, cylindrical, smooth, green at the base.
The tubular layer is dirty white with a bluish tint and darkens when pressed. The pulp is creamy white, when broken, it acquires a pink tint, and at the stem it turns red or green. The structure is watery, the taste is fresh, the smell is light, mushroom.
The hemispherical cap eventually becomes cushion-shaped and reaches a diameter of 12 cm. The skin is yellowish-brown or brown, often spotted, with light streaks. The leg is low - up to 10 cm, sometimes curved, the surface is light, with a black-brown scaly pattern.
The tubes are creamy and turn pink when pressed. The pulp is firm, light cream, turns pink when cut, and later becomes dark. The smell is insignificant, the taste is simple.
An appetizing mushroom with a round cap up to 15 cm in diameter, which is first hemispherical, then cushion-shaped, and later flat. The color of the skin is in brownish-gray tones - from light gray to brown, olive, black, yellowish in the center at the edges. The surface is velvety, at first wrinkled, then matte, cracked in hot weather, and slippery in damp weather.
The leg is tall - up to 16 cm, thick at the top, the surface is light, darkens when pressed, and is dotted with black scales, which later become brownish. The tubes are white, creamy-gray, and brown or purple when pressed.
The pulp is whitish with a yellow tone. When broken, it acquires a deep pink or red color, later turning black.
Squat appearance with a dark brown cap of hemispherical, then convex shape, up to 10 cm in diameter. The leg is up to 12 cm high, smooth, brown or grayish, abundantly dotted with darker scales. The skin is velvety, then matte, and sticky when damp.
The tubes are large, cream or grayish-white. The flesh is tight white, does not darken or turn slightly blue when scrapped. Mushroom aroma, neutral taste.
How to distinguish boletus from boletus?
Despite their eloquent names, these mushrooms, belonging to the same genus, can settle under aspens, and under birches, and under the canopy of many other trees.
Young mushrooms, especially light-colored species, are difficult to distinguish, and to more accurately determine the species, it is better to look for adult specimens. They are distinguished by the color of the skin, the structure and color of the pulp when broken.
Generally boletus colors more modest, often in gray-brown or brown tones, brighter - their caps are reddish-brown and orange-yellow. However, this difference is not always characteristic - the common boletus and the red boletus are similar in their chestnut-red caps, and both of these species can grow side by side.
An experienced mushroom picker will distinguish boletus according to the structure of the pulp– it is more porous, loose, becomes watery with age and when broken does not darken or change color slightly – it often turns pink.
They are characterized by tight flesh, which quickly becomes colored when cut - turns blue, purple or brown. The fruiting bodies are hard and are not destroyed by heat treatment, and therefore these species are often preferable to boletus mushrooms.
Both mushrooms are edible, have excellent quality and can be safely eaten - they are suitable for drying, pickling and any culinary delights.
Places of distribution and time of collection
Various species are common in temperate climate, in deciduous forests and parks. They live in abundance under birch trees; it is with this tree that mycorrhiza forms the titular species - common boletus. They find tight fruiting bodies on the edges, clearings and along forest roads. The noble mushroom does not like acidic peat soils, preferring neutral loams or calcareous soils. The collection time is long - from the end of spring until the chilly autumn and the first frosts.
In swampy lowland forests, including on peat bogs, most often under birch trees, myceliums develop marsh boletus. These fragile mushrooms appear in whole clearings, from July until the first frost.
In deciduous and deciduous-coniferous forests under aspen and white poplar you can find a rather rare mushroom boletus is a bit harsh. It prefers calcareous soils and appears singly or in small families from July to mid-October.
On the sun-warmed edges and clearings of gloomy mossy forests, under birches and poplars, colorful caps are found boletus variegated. The species settles in small groups or singly; collection time is from July to early autumn.
Found in birch groves and mixed forests boletus turning pink. More often it settles on the outskirts of swamps, on peat soils. This one is stable, but quite rare view forms mycorrhiza with birch and is distributed wherever this tree grows, up to the tundra zone. The harvest takes a short period of time - from August to early October.
Mid-summer and early autumn - harvest time black boletus. Places of growth - damp lowlands of birch and mixed, most often birch-pine forests, the outskirts of swamps and clearings.
In the clearings, edges of beech and hornbeam forests, in poplar, birch and hazel groves, fruitful plants grow in abundance. gray boletus or hornbeam. Fruiting bodies are collected in three waves: the first - during the flowering of rowan - in early summer; the second - in July, after haymaking; the third, autumn - in September-October.
False species and doubles
Tubular mushrooms do not have such dangerous doubles as lamellar mushrooms. And yet, due to inexperience, a very poisonous boletus can be mistaken for a marsh boletus. pale grebe, and the real and pinkish species are confused with gall fungus.
In various deciduous forests - under birches, aspens, beeches, this most poisonous mushroom is found from July to October. The cap is first spherical, then flattened, glossy, light, sometimes with a greenish or olive tint, reaches a diameter of 10 cm. The leg is slender, without scales, with a cuff under the cap, the expanded base is hidden in a kind of pouch near the ground.
The whitish pulp is aromatic, fragile, and tastes sweet. Unlike tubular mushrooms, wide white plates are found under the cap. The species is very poisonous and even a small amount causes severe poisoning, and there is no antidote.
This species is not poisonous, but is not eaten due to its unpleasant, bitter, acrid taste. The cap is hemispherical, up to 15 cm in diameter. The skin is glossy, brownish or light chestnut. The leg is squat, thickened in the middle, with a dark mesh pattern at the top.
The pulp is very bitter, white, and turns pink when cut, reminiscent of pink boletus. In the latter, the tubular layer is creamy and turns pink only when pressed or at a break, while in the gall fungus the tubes are initially bright pink. Found in coniferous and coniferous-deciduous forests from mid-summer until frost.
Beneficial features
Nutritious boletus mushrooms in dried form are close in calorie content to bread and are significantly superior to many vegetables. But unlike carbohydrate or fatty, energy-rich foods, their calorie content is determined by the presence of proteins, which are a building block of the body and must be present in the diet.
The protein composition is characterized by the presence of essential amino acids - leucine, tyrosine, arginine and glutamine, which are in an easily accessible form and are quickly absorbed.
The pulp is rich in vitamins; thiamine, nicotine and ascorbic acid, vitamins E and D. A whole complex of essential microelements - calcium and phosphorus, sodium and potassium, manganese and iron complement this wonderful natural store of valuable substances.
These mushrooms are known to act as antioxidants, which reduce the amount free radicals and thus reduce the risk cancer diseases, slow down the aging process, strengthen the immune system.
Contraindications
Useful, delicious mushrooms boletus mushrooms are among the best edible species, but dishes made from them should absolutely not be eaten by people suffering from gastritis, duodenal ulcers, hepatitis of any etiology, or inflammatory processes in the gallbladder.
Some people may have individual intolerance, which is typical allergic reactions, and with insufficient enzyme activity gastrointestinal tract Digestive problems arise, which are expressed by nausea, indigestion, and fermentation processes in the intestines.
Recipes for cooking dishes and preparations
Strong mushrooms are good in a variety of dishes - in roasts and sauces, kulebyaki and pies, pickles and marinades. Beneficial features They are perfectly preserved when dried, but only young, tight specimens are suitable for these purposes; old fruiting bodies become watery and dry poorly.
Boletus mushrooms in hot marinade
This delicious, flavorful appetizer is quick to prepare and keeps well.
First of all, prepare the marinade: for 3 liters of water take 600 g of 5% vinegar, 100 g of salt, 120 g of sugar, a little citric acid, spices to taste.
Pre-cleaned mushrooms are boiled in salted water (50 g of salt per 1 liter of water), not forgetting to periodically remove the foam. As soon as the mushrooms have sunk to the bottom, they are ready, they are strained, packaged in jars and boiling marinade is poured on top. The preservation is sterilized for 50 minutes and rolled up.
Boletus mushrooms in tomato sauce
For 3 kg 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 water, 120 g odorless vegetable oil, Bay leaf, black peppercorns.
The fruiting bodies are cut into pieces and simmered in vegetable oil until softened and add the tomato diluted with water. The workpiece is heated, salt, sugar, vinegar and spices are added. Mix everything thoroughly, bring to a boil and keep on low heat for 5 minutes. The mass is placed in jars, sterilized for 50 minutes and rolled up.
Boletus mushrooms with vegetables
For this healthy dish take 1 kg of chopped fruiting bodies, zucchini, squash, tomatoes, 300 g of tomato sauce, flour, vegetable oil, spices.
Young zucchini and squash are cut into pieces, dipped in flour and fried in oil. The mushrooms are lightly blanched and fried. The tomatoes are divided into four parts and simmered until softened. All ingredients are mixed and poured tomato sauce, salt, pepper and boil until tender. The food is served hot or cold.
Video about boletus mushrooms (boletus mushrooms)
Everyone was successful with boletus mushrooms - beautiful, nutritious, tasty mushrooms, famous for their productivity and long-term fruiting. A knowledgeable mushroom picker will never be left empty-handed and, after a mushroom rain, he will easily find the stout caps under birch, hornbeam or poplar trees, notice the sturdy ones peeking out from under the leaves in swampy lowlands and on the edges of light birch groves, and will definitely fill the basket with these fragrant gifts of nature.
Today there are almost 40 species of boletus all over the world. But in our area you can find only a few: boletus boletus, common boletus, hard boletus, gray, and false. The latter always raises a lot of questions, especially among inexperienced mushroom pickers, so we’ll tell you more about it. After reading this article, everyone will find out whether there is a false boletus mushroom, what it looks like, how to recognize this mushroom among real boletus mushrooms, and next time they will know exactly what to do if they eat a false boletus mushroom.
Are there false boletus mushrooms?
False boletus, unfortunately, is not uncommon. And it almost always ends up in the mushroom picker’s basket, because not everyone knows how to identify it among other mushrooms. Is it worth talking about the differences if few people even know that such a mushroom exists. False boletus is also called gall boletus, and not without reason.
Description of false boletus
It is best to carefully examine in the photo, on Wikipedia, for example, how the false boletus differs from the true one. But you can do without a photo and use a detailed description to understand its difference from a real boletus. Here's how to recognize a false boletus:
Even among experienced mushroom pickers, there are few who, at first glance, can distinguish a false boletus from a real one. The first thing you need to pay attention to is the absence of worms, as this may be the first sign of a false fungus. Then you need to examine the leg, on which there should be a pattern similar to the one that decorates a birch trunk. If it is not there, most likely you have a false boletus. The shades of a real boletus cap may be different, but they will never be conspicuous. And the false boletus, thanks to its bright cap, is noticeable even from afar. By the way, a true mushroom never has a greenish tint. Most easy way How to distinguish these two mushrooms, detect the green color - it cannot be in the description of a real boletus mushroom. And there is also another one the right way How to distinguish a poisonous false boletus by touch - the surface of the cap of the false mushroom is smooth, but should be velvety.
Poisoning with false boletus
Those who recognize this mushroom in their basket often do not want to throw it away and are interested in whether the false boletus is edible, and in general, what will happen if you eat the false boletus. They don't even know how dangerous the false boletus is. But, due to the specific bitter taste, it is impossible to eat such mushrooms in large quantities. Even if there's only one false mushroom falls into the basket, then during the cooking process its bitter taste will spoil all the other mushrooms. As soon as a person eats false boletus, an unpleasant bitterness will appear in the mouth, and he most likely will not be able to eat these mushrooms any further. A completely logical question arises: is the false boletus poisonous, why is it dangerous and, in general, is it possible to be poisoned to death by the false boletus? Firstly, it can be said unequivocally that the use of large quantities false boletus, at a minimum, will cause signs of poisoning. Therefore, if symptoms such as nausea, cutting pain in the abdomen, diarrhea, dizziness and heat, - you can’t hesitate, you need to urgently apply for medical care. Consequences of using any poisonous mushrooms always unpredictable, they can have varying degrees of severity. Therefore, it is better to carefully look at the photo of the false boletus, remember its description, and no longer think about whether you can be poisoned by the false boletus, but simply not take the mushroom if you have the slightest doubt.
Of course, picking mushrooms is not as simple as it might seem at first glance. In the forest, mushroom pickers can face difficulties and even dangers, one of which is meeting with poisonous mushrooms. For example, it is very difficult to distinguish false boletus from ordinary ones. It successfully disguises itself as a decent mushroom and thereby deceives many inexperienced mushroom pickers.
Many people do not know how to distinguish an edible mushroom from an inedible one, and this sometimes leads to very sad consequences.
Real boletus and its varieties
The true representatives of this class belong to the Boletaceae family. TO characteristic features Their appearance can be attributed to the brown cap, which has a somewhat muted shade. In addition, the stem of the boletus mushroom is not as thick as that of other mushrooms of this family, and the cap is soft. Obabok always chooses a place well-warmed by the sun, but the soil must be moist.
Obabok is very popular among mushroom pickers, since boletus mushrooms are not only tasty, but also very healthy. Their benefit lies in the ability to remove toxins from the body. From a medical point of view, they are valued for their ability to support kidney function.
Almost all species of this representative grow in close proximity to birch trees, but some can feel good near aspen or poplar.
There are only about 40 species of boletus in the world. The following representatives are considered the most famous in Russia:
Ordinary
The difference between the species is the red-brown color of the cap, the surface of which is slightly slimy. If the weather is dry and warm, then it shines slightly in the sun. In a young mushroom, the shape of the cap resembles a convex sphere and has white or cream-colored pores located on the underside. With age, the shape becomes more pillow-shaped and the pores become grey-green.
Grey
In essence this is the same common appearance, with the exception of the color of the cap, it is more wrinkled and has brown tints. It can have either straight or curved legs. It is popularly called hornbeam or elm boletus.
Harsh (firm)
This species chooses sandy or loamy places near aspens and poplars. His hat brown shades, it is slightly lowered and hangs over the tubes.
False
This representative is inedible form birch tree Carefully study the false boletus in pictures and photographs to avoid consequences!
What is false boletus
It is also called gall fungus. It is quite common in our forests. It is often confused with a simple boletus, and this is not surprising. At first glance, it may seem that it is almost impossible to distinguish them from each other, but experienced foresters share the secret of how to accurately identify an inedible mushroom.
First you need to figure out what they look like. Real boletus is not attractive special attention and is not immediately noticeable. The shades of its cap can vary within the white-gray range. The leg is white, has longitudinal scales and thickens towards the bottom.
False boletus appearance very similar to edible species: pockmarked, gray leg, white-gray cap, etc. Its most important difference from its edible brother is its incredibly bitter taste. If even the smallest piece of such a mushroom gets into the dish, it will become impossible to eat it, and the taste will immediately deteriorate.
Many mushrooms have well-deserved “talking” names - boletus, boletus, boletus. Why did these extraordinary organisms become so called? Because they began to grow under certain trees.
Leccinum is a representative of the Boletaceae family; it got its name not by chance, because this mushroom grows on birch roots.
The common boletus is an edible mushroom endowed with high taste.
Description of boletus
This organism, growing under birch trees, may have external differences between the species, of which there are about 40. Although all relatives are very similar to each other. Young mushrooms may sport white caps, which as they mature begin to darken and turn dark brown. The representative of Leccinum occurs separately and in groups.
The hat resembles a hemisphere pattern, gradually turning into something like a pillow. If there is persistent wet weather, the cap is covered with an adhesive substance. In a young individual, the flesh is often dense and white. When cut, the edges of Leccinum gradually darken. Overripe individuals lose their taste properties, and their flesh becomes watery and inelastic. The size of the cap of an adult plant increases significantly, which can reach 18 cm.
The length of the mushroom stem is on average 15 cm. It has a cylindrical shape, white color and 3 cm thickness. There are scales over the entire surface of the leg gray. The leg of an old individual becomes fibrous, hard and rough.
Boletus mushrooms are characterized by rapid growth. A young mushroom can immediately increase in size by 4 cm per day. Full maturation of a young individual occurs on the 6th day, after which inevitable “old age” sets in. In just a couple of days, the edible pulp becomes a home for worms.
What are the varieties?
In nature, there are about 40 varieties of Leccinum, which can be distinguished from each other by their areas of growth and external differences.
The following types of boletus are known:
In Russia you can find only 9 species, among which the most common are the common boletus and the hornbeam.
The people “decided” to name the common species:
- "grandmother";
- "obobok";
- "birch tree".
Despite the name “common boletus,” this type of mushroom is one of the most delicious among the entire family. The cap is distinguished by a reddish or brown uniform color. The stem of the plant is always massive and dense, with a thickening at the root, covered with grayish longitudinal scales. When broken, a bright aroma is felt. It has high taste qualities.
Swamp view
The marsh species Leccinum is found mostly in damp areas. Therefore, its leg is thin, and its cap is painted in light brown tones. The pulp of the marsh variety of the mushroom has a loose structure, which even after a cut does not change its white color. By taste qualities This type of mushroom occupies an average position.
Harsh variety
In another species - the harsh boletus - the color of the cap can be grayish, purple and brown. Young specimens of the fungus are covered with scales along a cylindrical stalk, the color of which is painted in light colors: white at the cap and cream at the root. If you press on the flesh, which has a sweetish taste, you can feel the rich mushroom aroma.
Mushroom with black cap
The blackhead, or black lover of birch roots, got its name because of the black color of the cap. The stem of this fungus is thick and short, with scales. It should be admitted that this tasty specimen rarely ends up in mushroom pickers’ baskets and is therefore highly valued.
Variety Leccinum
The multi-colored Leccinum species wears a cap of orange, gray-pink, and beige tones. In wet weather, the surface of the cap becomes covered with mucus, and in dry weather it becomes dry. The leg is often white with gray scales.
Places of growth
For a quiet hunt for boletus, you should go to deciduous or mixed forests,
where there is a lot of light. The main condition is birch trees. Such forests are found in Eurasia, South and North America. Judging by the name, this type of mushroom can be found even in the tundra and forest-tundra, where dwarf varieties of birch trees grow.
The popular signal for the start of the hunt for Leccinum is the beginning of the flowering of the fragrant bird cherry. And you can enjoy the harvest until the fall. The reference point for searching for boletus is a bright area of forest, an edge or an open clearing with growing deciduous trees.
Beneficial features
Boletus is a tasty and healthy mushroom. It contains many microelements and few calories, which makes this product desirable for dietary nutrition. Eating boletus can help regulate blood sugar levels and have a beneficial effect on the nervous system.
Despite the fact that boletus is considered an edible mushroom, you should be on the lookout for this product and follow safety precautions. Cannot be eaten raw mushrooms or that have undergone insufficient heat treatment.
During collection, it is recommended to put the “finds” in a basket or enamel bucket. You should only collect mushrooms near birch trees and only if you are 100% sure that they belong to the category of boletus. The crop should be processed immediately upon returning home. Boletus mushrooms can be fried, pickled, stewed, frozen and dried for future use.
Edible mushrooms often have inedible look-alikes. So, false boletus is gall mushroom Tylopilus felleus. You can distinguish a false mushroom from an edible one by the color of the cut, which turns red, while the boletus has evenly colored flesh.
Picking mushrooms is a rather difficult task, because a mushroom picker can expect various difficulties, and sometimes even dangers, the most important of which may be encountering poisonous mushrooms. We propose to consider how to distinguish a false boletus from a real one.
False boletus: description
The false boletus mushroom has another name - gall mushroom. In our forests it can be found quite often; not very experienced mushroom pickers confuse it with the edible boletus, which is dangerous. At first glance, it is difficult to understand the difference between boletus and false boletus.
First of all, let's figure out what boletus looks like. It is discreet, the hat usually has gray shades, the leg is white, thickened downward, and has longitudinal scales.
The false boletus looks exactly the same as the real one. But, unlike edible, it tastes bitter in autumn. Therefore, when even a small piece of this mushroom gets into a dish, its taste will be completely ruined.
Boletus mushrooms: how to distinguish them from poisonous false boletus mushrooms
Many mushroom pickers are interested in what signs the false boletus has and how to distinguish it from the real one. First of all, you need to carefully examine the picked mushroom. Because of its bitterness, even worms and insects do not eat false boletus. Therefore, if the mushroom is perfectly clean, this may already be a signal that it is inedible.
On the leg of a real boletus there are spots that resemble the colors of a birch tree. If there is no such pattern, it is better not to mess with such a mushroom. The leg of the false boletus has veins that resemble blood vessels.
If spots on the stem are still found, we move on to the cap. False boletus has a reddish-greenish or bright brown cap. If it is present green color, eating mushrooms is definitely prohibited. An edible cap cannot have such colors. You can distinguish the false boletus from the real one by the lower part of the cap, which is pinkish in the false one, while the edible one is white.
If it is difficult to decide by color, feel the hat. In a false boletus it will be velvety, while in a real one it will be smooth. The mushroom is pinkish at the break - it’s better to throw it away, because an edible boletus should be white.
Is false boletus poisonous?
As to whether one can be poisoned by false boletus mushrooms, scientists have not come to a consensus. Some argue that they are not eaten solely because of their bitter taste, but are not hazardous to health. Others prove that its pulp contains toxins that are absorbed into the blood even when touched, after which they penetrate into the blood. internal organs and systems and gradually destroy them.
When going on a quiet hunt, carefully study edible mushrooms and their possible counterparts, so that its result is exclusively positive.