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

Many people 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 ordinary appearance, with the exception of the color of the cap, it is more wrinkled and has brown tints. It can have either straight or curved legs. It is popularly called hornbeam or elm boletus.

Harsh (firm)

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

False

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

What is false boletus

It is also called gall 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.

The false boletus is very similar in appearance 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.

From mid-summer to late autumn thousands of mushroom pickers go into the forests to quench their thirst for gathering. Many people go into the forest not even to look for mushrooms, but only to satisfy their craving for natural beauty and solitude with nature.

However, we must not forget that there are dangers in the forests. First of all, we are talking about poisonous mushrooms, which cleverly disguise themselves as their edible counterparts. Take, for example, the false boletus. How to distinguish it from a normal mushroom? To do this, you need to know what true boletus looks like.

In appearance it is an ordinary mushroom with a discreet color. The hat is most often grayish white. The leg is thickened, widens downward, and in color closely resembles a birch trunk. Very important! The pulp does not change its color even when cut! And now - a false boletus.

It is often called “gall mushroom”. In appearance, it almost perfectly copies its edible counterpart. The same leg, and the hat is almost the same color. It’s just enough to fry or boil it to fully experience the full depth of the mistake made: the taste of the mushroom is acrid and terribly bitter. It is not difficult to understand why the false boletus was called “gall”.

How can you tell the difference?

There is a 100% “quality guarantee”. will never be wormy (the exception is chanterelles, which in any case are never wormy). If it happens at the end of summer, the weather is quite dry, but the mushroom is surprisingly clean, then this is a reason to think about it. If all neighboring mushrooms (especially not the youngest ones) are also completely clean, then this is almost certainly a false boletus.

After the worminess test, take a close look at the leg. Both mushrooms have similar colors, but the inedible version has a “pockmarked” pattern, not like a birch trunk. Experienced mushroom pickers say that the “gall mushroom” has a color on its stem that resembles a capillary network.

It’s not very appetizing, but it’s better to lose your appetite right away, and not after the first spoon of a lovingly prepared dish that has become inedible.

"Things of Hat"

After a thorough inspection of the lower part, you can start working on the cap. Note! A real boletus will never, under any circumstances, have pink undersides. If you notice even a shade of pink, it is better not to take such a mushroom.

On top, the cap of a “fake” almost always has at least a small but quite noticeable shade of green. A normal mushroom does not have this. Such a “boletus mushroom” (photo is a false version) will certainly “delight” you with the disgusting taste of a spoiled dish.

If even after this you are not sure, just feel the cap. The “noble” velvety surface indicates a forgery. What does a normal boletus look like? The mushroom always has a flat and smooth surface of the cap. The final “touch” is to break off a piece from it. If at the break it is pinkish, then in front of you

Finally, let us give you one universal piece of advice. Remember! If you doubt anything, then never, under any circumstances, take a mushroom! The option described above is the mildest case, fraught only with a spoiled dinner. The same does not have an unpleasant taste, but its use is almost always fatal.

If we are asked to name a few of the most known species mushrooms - quickly, without thinking - probably, along with white mushroom, fly agaric, chanterelle and honey mushroom, we will remember boletus and aspen mushrooms, familiar to us from children's fairy tales. But what do we know about these mushrooms, except that they grow under the trees of the same name, and that it was them that the girl Masha collected before getting lost in the forest?

Boletus mushroom: description

Representatives of the mushroom kingdom that have a porous hymenophore, such as boletus, white, and Polish, form a family of species under the general name Boletaceae, which, according to some sources, numbers about 1,300 species. Within this family, based on the classification of certain characteristics, scientists distinguish the genus Obabok ( Latin name Leccinum, Leccinum), numbering about 25 representatives under the common names boletus and boletus.

Did you know? For a long time scientists could not reach a consensus on whether mushrooms belonged to animals or flora. In terms of the content and composition of proteins, these amazing organisms are more similar to animals, and in terms of carbohydrates and minerals they are more reminiscent of plants. All disputes were settled only in 1960. The compromise was the recognition of the kingdom of fungi, separate from animals and plants.

All representatives of the genus Leccinum live in close proximity to conifers and deciduous trees. Most species live in forests of the temperate climate zone, but some of them can be found even in subtropical and subpolar regions. The main differences of the species are a large, smooth, slightly velvety to the touch hemispherical cap of muted brown shades, always matte, lighter in young monkeys. The massive tubular hymenophore of a white-grayish color easily separates from the cap and darkens as the mushroom ages. Scaly or fibrous stalk, dense, cylindrical, sometimes long. The pulp is white, dense, colored when cut, then turns black when heated. Almost all representatives of this species (with the exception of the gall mushroom) are tasty edible mushrooms of the 2nd category.

Variety of boletus species

Russian name“boletus” refers only to some varieties of boletaceae, namely, varieties of common boletus (Leccinum scabrum), which form mycorrhiza directly with birch. It would be more correct to call other species "obobok".

In our forests you can find different kinds boletus In the territory former USSR In the temperate climate zone, about ten varieties of obabok grow, suitable for human consumption. Among the most notable are the common boletus, gray, harsh, and pinkish.

Harsh

The boletus boletus is harsh (in some sources it is hard) - it is not a very common species. Perhaps this is one of the most valuable representatives of its species. It has a warm gray-brown cap that gets darker with age. The leg of this little thing is thick, massive, cylindrical, early age covered with numerous small scales that disappear with age. The mushroom has excellent taste, a thick mushroom aroma and can be used in the preparation of first and second courses. For long-term storage, drying or dry freezing is used.

Grey

Gray boletus (hornbeam) is the most common of the hornbeams. Has a large (in mature age) cap up to 15 cm in diameter, slightly wrinkled, dry to the touch, with predominant shades from dark olive to brownish-brown.

Important! The second name of the species has a somewhat ominous sound, but it is written with an “a” rather than an “o”, and has nothing to do with the coffin, grave and death. Hornbeam, as is known, is a tree of the birch family, with which this species often forms mycorrhiza (a stable connection between the mycelium of the fungus and the root system of higher plants).

In dry weather, the skin of a mature mushroom cap often becomes covered with cracks. The dense pulp has excellent taste qualities, white when cut, upon contact with air it acquires a violet-gray color, then over time it turns from dark blue to black. A cut mushroom quickly becomes unusable, so young and fresh specimens should be sent to the basket.

Ordinary

The main feature of the common boletus is its long stem, which can reach 20 cm in height. The mushroom, having settled in a forest clearing or edge, seems to be trying to stretch out over the grass and expose its large hemispherical cap of bright brown color with a tint from gray to brown to the sun. The pulp when cut is white, dense, sweetish in taste, and darkens when processed. Young, unripe mushrooms are recommended for use as food.

When to collect

All of the above types of boletus can form fruiting bodies from late May to mid-November, until the first frost. Periods of stable fruiting: August - October. However, experienced mushroom pickers always predict the time of appearance of the first representatives of boletaceae, depending on many conditions: whether last year was a “mushroom year” (as they say, one year does not coincide), how dry the last summer was, and how frosty the last winter was. Again, it is known that periods of high mushroom yield in a certain pattern alternate with periods complete absence mushrooms

Did you know? The people still maintain the belief that a too mushroom year foreshadows war. Perhaps this is just a coincidence, but in the fall of 2014, Ukrainian mushroom pickers returned from a “quiet hunt” with truly unprecedented harvests...

Many experienced mushroom pickers, among other things, know their own, known only to them mushroom places, having visited which they can say with confidence whether it is worth going on a quiet hunt, or, as they say, “not fate.” During the collection process, you should remember that boletus is a very “vulnerable” mushroom. As a result, it deteriorates very quickly. Therefore, it is advisable to collect only fresh young specimens. An overripe mushroom with a large cap and a raw, heavily darkened hymenophore (the lower tubular part of the cap) is unlikely to survive to the cooking stage and will most likely be thrown away.
The boletus mushrooms found should be placed separately from other types of mushrooms in a hard, “breathable” container that does not allow the crop to be crushed during the harvesting process. Wicker baskets made of natural or artificial materials (willow or plastic rods) are ideal for this; wide buckets can be used, but plastic (garbage) bags are completely unsuitable for this purpose. It is also important not to forget that a mushroom is only the fruiting body of a huge organism, the mycelium, which can be easily damaged as a result of improper collection. To prevent this from happening, the find should be cut off with a sharp knife as close to the ground as possible, or carefully “unscrewed” like a screw in one and a half to two turns. Recently, most mycologists consider the second method to be more humane.

Places of growth

All boletuses grow in mixed deciduous forests under conditions temperate climate throughout the northern hemisphere of the continent, they prefer places with well-moistened soil warmed by the sun. Depending on the species, they form mycorrhiza with birch, aspen, hornbeam, white poplar, etc.

Did you know? The largest boletus in the world was found in the Tomsk region of the Russian Federation by a mushroom picker with the appropriate surname Korol. The weight of the find was 2.4 kg, the diameter of the cap was 360 mm, and the length of the stem was 280 mm. It is interesting that with such an impressive size, the obabok was in excellent condition, was not damaged by worms and could easily be a complete dinner for a small family.

The common boletus lives in mixed (with birch) forests, young birch groves, and grass; There are both single specimens and small groups. The tough boletus prefers forests with aspens and white poplars. Gray boletus is more often found in beech forests mixed with hornbeam, poplar forests, and sometimes on the edges of birch trees.

False boletus

Another representative of boletaceae is the gall mushroom (false boletus). Some sources define it as poisonous, but it would be more correct to call it inedible due to its unbearably bitter taste. So bitter that even worms don't eat it! Indeed, to get seriously poisoned by this mushroom, you need to consume too much of it, which is very problematic due to its taste. At the same time, there is no way to get rid of bitterness. Any processing of these mushrooms (boiling, frying, etc.) only enhances this taste.

Important! If even one fragment of false boletus accidentally ends up in the main dish along with other “good” mushrooms, you will inevitably get the result in the form of a fly in the ointment.

Perhaps this is all there is to fear in the case of the gall fungus - false boletus. In terms of the shape of the stem and cap, the gall mushroom is practically indistinguishable from the ordinary boletus mushroom. External distinctive features- this is the color of the cap, which contains greenish-yellow poisonous tones. Thanks to this, the mushroom always immediately catches the eye, like the handsome fly agarics. The lower part of the cap has a pink or dirty pink tint (unlike the “real” mushroom, which is white). The flesh of the gall mushroom is pink when cut and turns red over time. The bad news is that it is easy for an inexperienced mushroom picker, during a quiet hunt, to confuse the false boletus mushroom with an ordinary high-quality mushroom. Good news: the main drawback of this mushroom - bitterness - is, in fact, the main hallmark, by which it is separated from “real” boletus mushrooms. Don’t be afraid to lightly lick the mushroom on the cut of the stem - believe me, everything will become clear to you right away. All true boletuses when cut have a pleasant sweetish mushroom taste, without a hint of bitterness.

Compound

The pulp of the obabka contains:

• proteins - 35%;
• fats - 4%;
• sugars (in the form of mono- and disaccharides) - 14%;
• carbohydrates - up to 25%;
• vitamins: C, B1, B2, E, D, PP;
• micro- and macroelements: sodium, magnesium, calcium, potassium, iron, phosphorus and manganese;
• water.

Did you know? The natural mineral selenium promotes recovery immune system human, due to which, as studies show, the risk of developing cancer and other systemic diseases is significantly reduced. And one of the richest sources of selenium is mushrooms.

Calorie content (per 100 g of pulp) - 20 kcal.

Beneficial features

Nutritional value against the backdrop of low calorie content is the main advantage of mushrooms, which allows them to be used in various diets intended for overweight people and sick people. diabetes mellitus. The proteins present in the boletus pulp contain all the essential amino acids for humans and, in addition, a number of amino acids that contribute to rapid recovery body depleted due to infection. From this point of view, these types of products are a good meat substitute for those who are vegetarians.

The beneficial properties of sponges also include their high ability to absorb toxins in the human gastrointestinal tract. Due to the presence of so-called “dietary fiber” in boletus fiber, molecules of harmful substances are bound during digestion and removed from the body. IN medicinal purposes Obabok pulp is used mainly in folk medicine. On its basis, tinctures are prepared that help with kidney diseases, dysbiosis, diseases of the gastrointestinal tract, etc.

Cooking rules

Boletus mushrooms have excellent taste and are great for preparing any dishes and using them in a wide variety of variations. They can be salted, pickled, fried and boiled, and for long-term storage, drying or dry freezing is suitable.

Important! Experienced housewives They know that dry and frozen mushrooms have a much richer aroma than fresh ones.

Before cooking boletus, you need to clean it. If you are going to dry or freeze mushrooms, you should not wet them; in all other cases, the harvest should not only be washed well, but ideally soaked in slightly warm (preferably running) water for several hours. This preliminary procedure is necessary for two reasons: firstly, the mushrooms will be better cleaned after this, and secondly, some harmful substances that are present in the product (this does not mean mushroom poisons, but rather nitrates and other industrial waste), will remain in the water. Cleaning boletus mushrooms is very easy, the main thing is to do it as quickly as possible before the mushrooms spoil. Unlike butter, where you need to remove the adhesive film on the cap, after which you have to wash your hands for a long time and painfully, or, say, some types of rows, “with their heads” hiding in the sand, which gets stuck in the plates and does not want to come out, our elite beauties They are almost never truly dirty, and cleaning them does not require much effort.

If a dried leaf or blade of grass still sticks to the cap, it is enough to lightly scrape it with a knife, and the accumulated dust (it may be present if the harvest was harvested on the edge of the city, however, it is better to leave such mushrooms where they grew) simply rinse or wipe with a damp cloth. We inspect each specimen for damage by worms, rot or other defects, sort by age and size and decide what to do next.
It is best to separate the stem from the cap and lightly scrape it with a knife to finally clean it. But if you are sorry to destroy the beauty of the little elastic handsome man, you can leave him whole. There is no need to throw away wormy specimens. Soak them for a couple of hours in cold water, adding table salt to it at the rate of 2 tablespoons per liter, then simply cut and remove the damaged areas.

Important! Regardless of what dish you are going to cook, boletus mushrooms must be boiled first. The heat treatment time is at least 40 minutes, and the water in which the mushrooms are cooked must be changed at least once (drained and refilled with clean water, having previously washed the mushrooms).

Of course, we are talking about elite mushrooms, which theoretically can be fried immediately, without pre-cooking. The dish will certainly be tastier and more aromatic. And yet, we recommend not to neglect the mentioned precaution, since the state of the environment in the world does not allow us to talk about absolute safety forest mushrooms, even if they are obviously edible.

If you decide to cook boletus soup, use a third water for this (drain the broth twice and pour clean water). For frying, boiled mushrooms are chopped to taste, after which they are fried in a mixture of vegetable and butter without covering with a lid (otherwise they will turn into mush). Before turning off, you can add sour cream if desired.
For pickling, boiled cabbage is placed in a prepared container (wooden barrels are best, but glass or ceramics are also suitable) in layers, generously sprinkled with salt, fresh herbs and spices to taste. Then they are placed under oppression in a cool, dark place for a month. It is worth noting, however, that salting and fermentation are not very suitable for obabok from an organoleptic point of view (this is rather a recipe for lamellar, for example, milk mushrooms).

Did you know? Worms are the eternal enemies of edible mushrooms. But it turns out that the opposite situation also exists in nature: there are mushrooms that eat worms! They form mycelium in rings, as if weaving a kind of network. This amazing predator, like in a Hollywood horror film, slowly devours and digests a worm caught in a trap within 24 hours!

Marinating is one of the most advantageous (and, by the way, safe) ways of preparing obabki. Marinated mushrooms are prepared like this. For a liter of water you should take two tablespoons of salt, four tablespoons of sugar and two tablespoons of 9 percent vinegar. A brine of water, sugar, salt and spices (peas, allspice, seeds, etc.) is boiled for 10 minutes. Mushrooms removed from boiling water are placed in sterile jars, at the same time add a few cloves of garlic, cut in half and, if desired, a couple of cloves of chili pepper, then hot brine is poured into the mushrooms, vinegar is added at the end, after which the jar is rolled up and turned over upside down, cover with a towel and leave until completely cool. For three liters of boiled mushrooms you will need approximately 1.3 liters of brine.

Contraindications and harm

Of the contraindications to the use of this type of mushroom, perhaps only individual intolerance to the elements that make up the pulp should be noted. Boletus mushrooms (as well as any other mushrooms) should be used with caution by people with severe liver and kidney pathologies. However, knowing that you have such diseases, it will never be a bad idea to consult a doctor.

Among the negative qualities of this type of product is the ability of mushrooms, like a sponge, to absorb everything harmful and toxic that is in the soil and air. It is for this reason that even such well-known and edible mushrooms as boletus mushrooms can, in principle, be poisoned.

Important! Forest mushrooms are strictly contraindicated for children under six years of age! And the point here is not only the danger of poisoning: this food is quite heavy for the child’s body due to the high content of dietary fiber, which makes it difficult to absorb other useful micro- and macroelements into the blood.

Storage rules

You always want to preserve your mushroom harvest for a long time. This is quite possible to do, but only under one condition: the freshly harvested crop must be processed literally immediately after you return from a “quiet” hunt. Forest mushrooms cannot even be stored in the refrigerator, otherwise you have every chance of getting serious intestinal poisoning. As a last resort, fill the extracted with water, in this form the harvest will survive until the next morning, especially since, as mentioned above, it is recommended to do this if you are not going to dry or freeze the mushrooms.
For short-term storage, peeled, cut and boiled boletus mushrooms for 15-20 minutes should be rinsed well in running water, pour clean water and put it in the refrigerator. It is not advisable to use metal containers (even stainless steel) to store semi-finished products. For 1-2 days, this semi-finished product can be marinated or slices can be used to prepare main courses. In all other cases, full preparation is carried out. This can be pickling, salting, fermentation, processing into mushroom caviar or mushroom powder, as well as freezing.

Important! For all their excellent taste, obabki, as a rule, do not have a very pronounced mushroom aroma (in many recipes mushroom dishes It is even recommended to cook boletus mushrooms mixed with other mushrooms). For this reason, there is no point in making mushroom powder from boletus mushrooms.

Pickled obabok, rolled up in a sterilized jar, can be stored even at room temperature up to one and a half years. It is advisable to use self-screwing lids with an internal coating. Freezing allows you to preserve mushrooms for up to a year if the temperature in the freezer is at least 15-18 degrees below zero. You can freeze both washed and peeled fresh whole mushrooms and chopped ones, previously boiled for 10-15 minutes. After defrosting, the product can be used to prepare fried, stewed mushroom dishes, and soups. Of course, repeated freezing is completely unacceptable. Drying is another way to preserve the crop for a long time. A properly dried mushroom can retain all its beneficial properties, nutritional and taste qualities for one to two years when stored in a well-ventilated area with constant humidity and away from strong foreign odors. A small pantry is ideal for this, in which dried mushrooms stacked or hung, having previously placed them in paper bags or fabric bags. Dried mushrooms, as a rule, after soaking, are used to make soups.

Before you go into the forest for fresh aromatic mushrooms, you need to study the characteristics of edible specimens. False boletus is especially well camouflaged, poisoning with which can have unpleasant health consequences. It is important to remember the symptoms of the disease and take the necessary measures at the first signs.

Differences between edible boletus and false boletus

Edible boletus looks inconspicuous in appearance. It has a small mucous cap of a grayish-whitish hue. As the mushroom matures, the cap becomes ocher in color. The leg is strongly thickened towards the base. Its color vaguely resembles birch bark. The mushroom spores are pink or pinkish-brown in color. Cut the mushroom in half and observe it. After some time, the cut should not change its color.

False boletus, gall mushroom or bitterling has a more striking appearance. Its cap is brown with a yellowish or chestnut tint. The skin is smooth and quite dry. Its diameter reaches 15 cm. Leg false mushroom short, drop-shaped, with a clearly visible mesh pattern on the surface. This mushroom can often be found on loamy soil in coniferous plantings or on the edges.

Among the main differences between these two types of mushrooms are the following:

Before picking mushrooms and preparing them for food, carefully examine each specimen. Consumption of a poisonous product leads to negative consequences.

What are the dangers of eating false boletus?

Poisoning with boletus mushrooms does not have a strong toxic effect on the body. Nothing bad will happen if you eat a few mushrooms. But if you eat them regularly, then negative health consequences cannot be avoided. Resinous substances contained in the mushroom have a toxic effect. When they get on the walls of the stomach, they irritate the mucous membrane.

Long-term feeding of gall fungus leads to damage to the liver and other internal organs. In especially severe cases, cirrhosis develops. If a person’s immunity is weakened or has an intolerance to such a product, then its use leads to the following consequences:

• disruption of the functioning of the biliary tract;
• liver damage;
• dizziness (see);
• weakness.

Eat a lot gall mushrooms almost impossible, since they have an unpleasant bitter taste. It is impossible to improve a dish with any spices. The presence of even one false mushroom will spoil the taste of food.

The first signs of poisoning

Many people wonder whether it is possible to get poisoned by false boletus. In fact, this happens extremely rarely. This happens more often if the mushrooms have been pickled. Vinegar takes away the unpleasant taste of bitters, so you can eat a lot of them if you are careless. In this case, the following characteristic symptoms are observed:

• attack of nausea and vomiting;
• pain in the abdomen (see);
• disturbances in the functioning of the digestive system.

Signs appear several hours after eating false boletus. If vomiting does not stop, dehydration develops. With timely diagnosis of the problem, treatment proceeds quickly and without negative consequences.

Advice! If you are poisoned by boletus and symptoms appear, seek help from a doctor. After eating false mushrooms It is recommended to undergo an ultrasound of the liver to exclude the possibility of liver damage.

What to do if you notice symptoms?

The answer to the question whether one can be poisoned by boletus mushrooms is ambiguous. Therefore, if alarming symptoms are detected, it is better to take first aid measures. It is necessary to clear the stomach of mushroom residues (see). If there is no vomiting, then it will have to be induced. To do this, drink at least 3 glasses of lightly salted water. After this, use your fingers to press on the root of the tongue. Repeat until all food comes out of the stomach.

After gastric lavage, take sorbents (Activated carbon, Polysorb, Smecta, Polyphepan). Strictly follow the instructions that come with each package of the drug. After all procedures, you need to drink plenty of fluids. If you have a chill, it is recommended to lie down and cover yourself with a warm blanket.

In exceptional cases, false boletus poisoning provokes symptoms of respiratory distress or confusion. This occurs due to the rapid spread of toxins through the bloodstream. They have a negative effect on the central nervous system. In such a situation, you should immediately consult a doctor.

Treatment after poisoning

If toxic liver damage occurs after poisoning, the treatment program is selected by the doctor. You will have to undergo a series of examinations and pass necessary tests. Will need an appointment medicines, restoring liver function.

More often than not, there is no need to take special measures after poisoning. It will be enough to follow a proper diet. First of all, the disturbed water-salt balance is restored. To do this, drink as much mineral water as possible.

Do not load the affected gastrointestinal tract immediately after poisoning. In the next few days you will have to adhere to a dietary diet. Avoid fried, fatty, smoked foods. Give preference to chicken or fish. Stewed vegetables are suitable as a side dish. For dessert, eat fruit. You can’t eat citrus fruits, as they contain a lot of acids that irritate the walls of the stomach. It is better to have porridge cooked in water for breakfast. You can add honey or some fruit to it.

False boletus is considered a conditionally poisonous mushroom. It is extremely difficult to get poisoned by it. If this does happen, take action immediately. Remember that it is better to throw away questionable mushrooms than to be treated for poisoning later. Watch the video to see how to distinguish a real boletus from a false one.

Kira Stoletova

The boletus mushroom is one of the most delicious and healthy basidiomycetes. With its qualitative characteristics, it is equated to the kings of the forest - porcini mushrooms. Belongs to the Boletov family, the Obabok genus. In our forests, the boletus mushroom is represented by several species. All of them are edible, but differ in taste.

general characteristics

The mushroom cap is matte, has a hemispherical shape, and is colored grayish or pale chocolate. As it gets older, it begins to resemble a pillow. Its diameter can reach 18 cm. When humidity increases, sticky mucus appears on the surface of the cap.

The boletus looks like a boletus. The main differences are the shape of the stem and the color scheme of the cap. The long, dense and fibrous stalk, expanding at the bottom, reaches 9-12 cm in height. The color of the leg is off-white. In the lower part, its surface is covered with small dark scales.

Hymenophore tubular. It is painted white, and as it matures it becomes gray and watery-loose. The pulp is white and has a greenish tint. When cut, it turns slightly gray when exposed to air. Exudes a pleasant mushroom aroma.

In young specimens, the fruit body is dense and delicate in taste, in old specimens it is loose and contains a large amount of moisture. Boletus grows singly or in groups. The collection season begins in May-June, depending on the region, and ends in late autumn. The spring boletus appears very first.

Kinds

There are more than 40 species of boletus. The most popular among mushroom pickers:

• common boletus;
• boletus swamp or white;
• boletus turning pink or oxidizing;
• gray boletus or hornbeam;
• black boletus, which is popularly called blackhead;
• colorful boletus.

In Russia, the most famous are the common boletus and the hornbeam. In addition to them, there are 7 more varieties. All types of boletus mushrooms are edible mushrooms.

The false boletus, which is dangerous to human health, is distinguished by the pink color of its hymenophore in older representatives. The young false boletus has a white hymenophore. Young specimens are recognized by pressing on the spore-bearing layer: if it turns pink, then the mushroom is poisonous.

Obabok birch

Common boletus is an edible cap-pediculate mushroom that grows in birch plantings, deciduous, mixed forests. Its cap is dome-shaped, diameter is 15 cm. The color of the boletus cap is from dark chocolate to grayish, which depends on the region in which it lives. The surface of the cap is thin felt or bare.

The hymenophore is tubular and can be easily separated from the lower part of the cap. The young hymenophore is white, becoming grayish as it matures. The spores are olive-brown. The fruit body is white, does not change color at all or acquires a slightly pink tint when cut.

Swampman

Marsh boletus or white birch boletus, growing in small groups or singly in moist areas, is located on the outskirts of swamps and lakes. Appears in September after heavy rain. Fruits until the end of autumn. Forms mycorrhiza with the root system of birch.

The mire's cap reaches 12 cm in diameter. The shape is convex, then cushion-shaped. The surface is dry, white or off-white. The old swamp is painted greenish-gray. Such specimens are no longer collected.

In young mushrooms, the hymenophore is tubular and gray-green. The pulp is watery, white, loose structure, does not change color when cut. Exudes a mushroom aroma. The leg is tall, thin, slightly widened at the bottom. Painted white, covered with small scales.

Boletus turning pink (oxidizing)

Pink boletus (edible mushroom) forms mycorrhiza with tree and shrub birch trees. P. roseate is collected in northern forests, where it prefers to grow on the slopes of groves, in the highlands, and on waterlogged soils. Appears in forests in autumn after heavy rains. It is distinguished by a small cap, colored yellow-brown. The tubular hymenophore is white and later turns gray.

The white stem is shorter when compared to other mushrooms in this genus. Its surface is covered with a large number of gray scales. In some specimens, the legs are bent to the side where more light falls. The pulp is white, dense, and turns red when cut.

Irina Selyutina (Biologist):

This type of boletus is characterized by a peculiar “marbled” color of the cap: brown areas alternate with lighter and even almost white in color. It is this that distinguishes the pinkish p. from the ordinary one in appearance. These mushrooms are also known in the northern part of Western Europe.

Grabovik

The gray boletus is popularly called hornbeam. A young specimen, growing in the same area where the oxidizing plant, is distinguished by the wrinkled structure of its hemispherical cap, its diameter is 6-15 cm. Its color palette is varied. The surface of the cap can be painted in the following colors:

• grey;
• yellow;
• black;
• olive brown.

The leg, 6-18 cm high, is initially strongly swollen, later becomes cylindrical, narrowed downward. When pressed, it acquires a darker tone. Gray boletus mushrooms form mycorrhiza (fungal root) with birch, oak, beech and nut trees. The collection begins in June, when the rowan blossoms.

Blackhead

These mushrooms, growing in moist and swampy soils, are called "black" for dark color hats. Wormy boletuses of this species are very rare, which distinguishes them from other representatives of the genus.

The first mushrooms appear in summer time. Peak fruiting occurs in September. If the summer was dry, they will not appear.

Description of the black boletus mushroom:

• cap 16 cm in diameter, matte black or chocolate brown;
• the surface of the fruiting body is dry, velvety to the touch, after rain and with increased humidity it is sticky and slimy;
• the pulp has a hard structure; when cut, the pores of the hymenophore turn blue;
• the leg is dirty white, thickened, about 12 cm high.

Colored obabok (multi-colored)

The main symbiont for the formation of mycorrhiza is birch, the secondary one is beech and aspen. Boletus variegated is colored gray-white, with pronounced strokes on the surface of the cap. In diameter it reaches 12 cm.

The flesh is white and turns pink after a while when cut. The smell is barely noticeable. The tubular hymenophore is finely porous. The spores are light brown.

Irina Selyutina (Biologist):

If we compare the common boletus and the multi-colored boletus, the second one has more compact dimensions, which is expressed in a smaller diameter of the cap, height and thickness of the stem. As the mushroom matures, the cap changes from a closed one to a slightly convex shape. The taste of the pulp is pleasant, although weak. The hymenophore tubes are finely porous, light gray in young specimens, light brown in adults, and dark spots may appear on them. When pressed, the tubes change color - they turn pink. The length of the stem of the p. multi-colored depends on the height of the moss in which they grow.

They bear fruit from June to October and are found mainly in swamps and mossy areas of the forest.

Beneficial features

High nutritional value and low calorie content make these mushrooms indispensable ingredients in the diet of people who want to lose weight or gain muscle mass. The fibrous pulp, after heat treatment, tastes like meat. The chemical composition of boletus includes protein, which includes 8 essential amino acids that the human body is not able to synthesize on its own.

The mushroom pulp includes 35% protein, about 14% glucose, 4% fat, 25% fiber. Among the beneficial properties of the mushroom, the presence in the composition is noted large quantity microelements and vitamins:

• thiamine;
• zinc;
• nicotinic acid (vitamin PP, vitamin B5, niacin);
• vitamins of group B, C, D, E, A;
• magnesium;
• sodium;
• phosphorus;
• iron;
• manganese.

This species is the record holder for manganese content. Phosphoric (orthophosphoric) acid present in the composition has a positive effect on the functioning of the musculoskeletal system due to its participation in the construction of enzymatic cells. Porcini(boletus) and boletus are considered competitive specimens. They have been actively used in folk and traditional medicine for a long time.

Contraindications

There are no contraindications to the use of birch as such, but it is prohibited in case of individual intolerance. It is not advisable to prepare such food for children under 8 years of age and people suffering from stomach ulcers. The fiber contained in mushrooms takes too long to digest, which can cause stomach “stagnation” in babies.

You should not collect boletus mushrooms in forests located near factories, landfills, in public places and near highways. They accumulate toxins. Overripe mushrooms are also dangerous.

Application

Boletus is considered a gourmet mushroom, so most people only know about its use in cooking. In fact, this representative of basidiomycetes can be a good substitute for drugs. The fiber and protein content makes it possible to prepare dietary supplements for athletes based on it.

Boletus will be useful in agriculture. After burning the mushroom bodies, ash is formed, which contains calcium, phosphorus, zinc and nitrogen, which provides stable nutrition and prevents the soil from losing its quality. Mushroom products are suitable for formulating feed for cattle, pigs and poultry.

In cooking

The product must be processed before use. First, you should clean it from adhering dirt, remove the skin, and cut off the lower part of the leg. If the product needs to be dried, it should not be washed. Dirt is removed, and then the cap is simply wiped with a damp cloth.

To prevent the product prepared for gourmet dishes from turning blue, after cleaning it is soaked in water with a small amount of lemon juice (juice from 0.5 fruits per 1 liter of water). It does not need to be soaked for several hours like milk mushrooms, 20-30 minutes is enough. The cooking technology involves double boiling. For the first time, you only need to boil the product for 5 minutes after the water boils. Then it is transferred to another pan, a bay leaf, a whole onion, a couple of allspice peas are added, and cooked for 20-30 minutes until fully cooked.

Boiled raw materials are used for pickling, making soups, mushroom caviar, salads and other dishes. For the winter, you can prepare dried mushrooms or freeze fresh or boiled products in portions. Storage requires compliance with the following rules:

• dried fruits with signs of mold must be disposed of;
• frozen products are used immediately and are not re-frozen;
• When the brine in the jar becomes cloudy, the product is discarded.

In medicine

In folk medicine, it is used in tinctures and ointments to eliminate pain due to osteochondrosis or gout. The affected areas should be treated 3-4 times a day. Tinctures are taken 2-3 times a day to increase immunity and sexual activity. Individual components of the basidiomycete, together with alcohol, provide an analgesic effect and eliminate nervousness (i.e., they have some sedative effect).

The exceptional properties of this mushroom allow it to be used in the manufacture of weight loss products. In cosmetology, an extract from it is used as a rejuvenating component.

Growing

Basidiomycetes are being actively cultivated. At home it is easy to grow personal plot clearing with delicious mushrooms. You can plant spores collected yourself at your dacha or buy ready-made mycelium. The basidiomycete will bear fruit well in an area where there are birch trees that are 2 to 4 years old.

If you need to collect spores with your own hands, select several old fruiting bodies. At a distance of 50 cm from the trunk, beds are made with a depth of 21-31 cm. Crushed stone is laid on the bottom, then coarse sand and a turf mixture. All this needs to be covered with a layer of high-quality compost.

If the hymenophore collected from mushrooms is hard, it is better to soak it together with gelatin and dolomite flour in a ratio of 1: 0.2: 0.3. The mixture is placed in the holes, covered with compost, and mulched on top with a turf mixture. Consistently high soil moisture is maintained within 70%. To successfully grow a product on a plot, special attention should be paid to harvesting. The main thing is to ensure that the mycelium that produces the shoots is not destroyed, otherwise this will be the last harvest.

An easier option is to buy a kit for a beginner, which includes a special basket with “seed” material, substrate and detailed instructions. You can easily find them in any specialty store.

Getting to know boletus mushrooms Signs Differences

Silent hunting Mushroom picking Boletus mushroom Honey fungus

False and real boletus

Conclusion

Boletus is a delicious edible type of mushroom, including more than 40 subspecies. The name is due to the occurrence of symbiosis with birch. All representatives are rich nutrients and minerals. Today, planting forest basidiomycetes in summer cottages is actively practiced.