Can there be white boletus. Boletus - description of the mushroom with photos and videos on how to cook. Species diversity and description

Meat for vegetarians - this is what mushrooms are often called by those who are aware of their beneficial properties at least partially. The mushroom, which will be discussed further, is special. His life, as a rule, lasts no longer than 10 days, on the 7th day after "birth" he is already considered old. And the speed of its growth can envy many living things on the planet: every day it adds about 4 cm in height and 10 g in weight. But in addition to outstanding biological characteristics, boletus (namely, we are talking about it) also has many properties useful for human health.

general characteristics

Boletus is an edible mushroom from the bolet family. In our latitudes, it is considered one of the most common. In different localities, people give this mushroom different folk names. And if ever you have to hear about gray or black mushrooms, blackheads, spikelets, hayfields, grandmas or birches, you can be sure that we are talking about the same mushrooms - boletus.

Experienced mushroom pickers can recognize the boletus by its convex hard cap (in adult mushrooms, it is about 15 cm in diameter), which ranges from almost black or brown to olive or gray. But still, the distinguishing feature of these mushrooms is the leg: oblong with dark scales (as if it resembles a tree trunk, under which it most often grows). An adult mushroom can reach a height of 15 cm.

Biologists say that today they know about the existence of 12 species of boletus boletus. Most often, representatives of this mushroom family can be found in mixed or deciduous forests, where birches predominate. The boletus habitat is Eurasia, North and South America, as well as forest-tundra and tundra. The favorite places of these mushrooms are well-lit meadows, forest edges, paths and roadsides.

The fact that it's time to get ready for a "quiet hunt" for boletus mushroom pickers is warned ... by bird cherry. It is after the flowering of this tree that you can go to the forest for the first mushrooms and continue to collect boletus until October.

Varieties of mushrooms

The most popular are common boletus. They appear in the forests very first (sometimes even in May). The representative of this species is the largest, prefers the neighborhood of birch groves. By the way, this “cohabitation” is good for both: mushrooms get carbohydrates from the tree, and birch gets an assistant for the breakdown of some complex substances.

Closer to autumn, you can count on the harvest of a pink birch tree (starting in August). This mushroom usually lives in pine-birch forests, loves peat and the area along the swamps. Unlike ordinary boletus, this species does not grow directly under the tree, but in places where the young roots of the plant grow. You can recognize it by the pulp that turns pink at the cut.

Swamp birches are mushrooms of late autumn. As the name implies, they live near swamps and in other wet places. Meanwhile, mushroom pickers do not indulge this mushroom with their attention. Firstly, it is very difficult to get to it, and secondly, the taste of marsh boletus is not the best - the habitat affects. It is easy to recognize this mushroom by its dirty gray cap and thin stem; it rarely reaches more than 5 cm in height.

Black boletus is very similar to pinkish boletus, its cap is darker - almost black. Tundra is the smallest representative of the “birch” family. Its cap usually does not grow more than 5 cm in diameter, and the color can range from off-white to darker shades. The leg, like that of other representatives of the "genus", is covered with dark scales.

The nutritional value

The main advantage of boletus is its highly nutritious proteins, which are important for humans. These mushrooms will provide the body in full with all essential amino acids, including, and. Researchers say that these mushrooms can contain 15 to 35% of all known amino acids.

In addition, these mushrooms contain a large amount of phosphoric acid - a substance necessary for the proper formation of the musculoskeletal system and the production of enzymes. The unique composition of this product makes it essential for the maintenance of healthy cells in the nervous system and skin. Boletus mushrooms prevent kidney disease, inflammation and dryness of the mucous membranes, regulate the concentration in the bloodstream. The nutritional complex of these mushrooms consists of vitamins B, C, D, E, which makes them classified as foods with antioxidant properties. And being an excellent source of fiber, mushrooms have a beneficial effect on the functioning of the digestive system, in particular the intestines.

So, boletus will provide the body with:

But this product contains practically no calories. 100 g of mushrooms contain from 20 to 31 kcal.

Possible dangers

Boletus mushrooms do not belong to products that cause severe allergic reactions. Still, people prone to allergies should not overuse the product.

It is also important to understand that mushrooms growing in polluted areas or along roads are dangerous (even if they are edible). They, like a sponge, are able to absorb toxic substances from the air and soil. Therefore, if possible, it is extremely important to pay attention to the area where the mushrooms grew.

Another danger is caused not by the boletus themselves, but by the inexperience of mushroom pickers. This edible mushroom is easily confused with poisonous bile. Outwardly, the double is very similar to blackheads growing in the shade of birches, but it tastes very bitter and pungent. The cap of this mushroom resembles a boletus or porcini mushroom, but the leg is different. In the bile fungus, it is always covered with a mesh pattern.

Beneficial features:

Boletus, as a rich source of fiber, is an important component for improving digestion and removing toxins from the body.
The high protein content makes mushrooms an indispensable product for children and bodybuilders (proteins contribute to rapid muscle growth).
The special composition of these mushrooms allows them to be attributed to the group. So, it can be argued that this product will protect against premature aging and the harmful effects of free radicals (and they, as scientists believe, are the main cause of the formation of cancerous tumors).
Bone health is also directly dependent on the amount of boletus in the diet. As a source of phosphorus and calcium, mushrooms have beneficial effects on bones, teeth and overall muscular health.
Due to the content of B vitamins, mushrooms have the best effect on the functioning of the nervous system.
The effect of this product on fluctuations in the blood of diabetics has been proven. Under the influence of the fungus, the glucose level is stabilized.

Boletus in cooking

These mushrooms are considered one of the most delicious (after white, with which they are closely related), but during heat treatment they lose their white color and the flesh turns dark. Meanwhile, experienced chefs share a secret: in order to preserve the light tone of boletus, it is enough to soak them in an acidic solution before cooking (c). After that, the mushrooms can be boiled, fried, stewed and not afraid that they will turn black.

Boletus mushrooms are suitable as filling for pies. They are extremely tasty when salted or pickled. And the dried ones can be used to make excellent mushroom sauces.

But when choosing boletus mushrooms for cooking, it is important to know that fresh, these mushrooms with loose pulp quickly become wormy. Therefore, do not leave them in the basket for a long time.

For this recipe you will need:

mushrooms - 2.5 kg;
9 percent - one and a half glasses;
sugar - 5 tsp;
salt - 2, 5 tsp;
allspice - 5 pcs.;
black peppercorns - 13 pcs.;
bay leaf - 3-5 pcs.;
water - 3 glasses;
onion - 1 pc.

How to cook

Boil the peeled and washed mushrooms in water without salt and spices. Change water twice during cooking. After boiling, cook for another 15 minutes, throwing the onions into the pan (this will help check the edibility of the mushrooms: if the onions remain transparent, then all the mushrooms in the pan are edible). Strain the mushrooms and refill with water, to which add salt. After boiling, cook for another 20 minutes. For the marinade, you need water and vinegar, add onion, salt, sugar, pepper, bay leaf, cut into rings to the mixture, and bring everything to a boil. Arrange the mushrooms in jars and pour over the hot marinade. Close tightly and leave for a day. That's it - the dish is ready to eat or can wait for winter in jars.

Braised mushrooms

Boletus mushrooms belong to those mushrooms that are especially tasty when stewed or fried.

Another secret: the most delicious birch trees are obtained with. By the way, the famous French julienne in the classic version is made from boletus boletus.

For this dish, you will need mushrooms pre-boiled in salted water. When cool, fry in a skillet and add onions and carrots. When all the ingredients are ready, pour in a little sour cream, mix thoroughly and simmer for another 25 minutes under the lid. The finished dish goes well with almost any side dish.

How to grow yourself

Considering the high nutritional value, useful properties and excellent taste, it is no wonder that people are thinking about how to grow boletus in their own garden. It turned out that it is possible to do this, although it will take a little effort.

To begin with, it is important to choose the right place where the "home" boletus will grow. Better that it was open ground under the trees. Ideally, of course, it should be birch trees, but if they are not there, you can get by with traditional orchards. After that, you can go to the main thing:

Make a recess on 4 square meters, approximately 30 cm deep.
Cover the bottom with birch sawdust, birch bark or leaves. This layer should not be thinner than 10 cm.
Put a layer of humus taken from the forest mycelium on top.
The next layer is the mycelium in the grains, which is covered with sawdust or leaves (but the composition should be the same as that already used in the first layer).
Cover the planting site with a 5 cm layer of earth and water with warm rainwater.

You can count on the first harvest of home boletus in 3 months. Then until October every 2 weeks to collect mushrooms, so to speak, of our own production.

There is another way to plant mushrooms - without grain mycelium. To do this, take the caps of old mushrooms. They are poured in a wooden bowl with rainwater, left for a day. After that, strain the mushrooms and pour the resulting water over the "bed" prepared according to the above described scheme. This "sowing" method will give the first harvests only next summer.

The main requirement for both methods of growing mushrooms is a wet bed. If the mycelium dries up, the mushrooms will die. Each time, harvesting, it is important to thoroughly water the "bed" with warm rain or well water.

Once upon a time, our ancestors used mushrooms instead of meat for the period of fasting. This is what vegetarians do today. And as nutritionists agree, they are doing the right thing, because mushrooms are delicious foods that provide many useful substances throughout the year.

The valuable boletus mushroom is one of the most popular in our country. It grows in deciduous forests, most often in birch forests - hence the name. Externally, boletus are recognizable, but not everyone knows how to distinguish them due to the fact that there are many varieties of them that differ in appearance. Popular names for boletus: birch, blackhead, obabok.

Description and features of the mushroom

Boletus boletus belong to the genus Léccinum or boletus family of boletus, which combines, in addition to boletus boletus, also boletus boletus. Forming mycorrhiza with birch, it is found, as a rule, near these trees. The characteristic appearance distinguishes boletus mushrooms from other mushrooms:

Caps are convex, matte, dry. Diameter up to 15 cm.
The head color varies from gray to black. There is a type of mushroom that has a white cap surface.
In young specimens, the cap is white underneath, with age it acquires a gray-brown tint.
The boletus leg is light, slightly thickened (up to 3 cm thick). It reaches a height of 15-17 cm. It has longitudinal dark scales.
The pulp of the mushroom is white, does not change color at the break, with rare exceptions. Young specimens are dense and tender inside, when they grow, the flesh becomes loose.

The chemical composition of the boletus

The boletus benefits are due to the content in it of a large amount of vitamins, fiber, easily digestible proteins and carbohydrates, which it receives due to its interaction with the roots of the tree. The nutritional quality of the mushroom makes it look like meat. It also contains a complete set of essential amino acids for humans. And in terms of the content of minerals, it is comparable to the porcini mushroom, only slightly inferior to it.

potassium - most of all;
manganese - 37% of daily rate;
calcium - 18% of the daily value;
phosphorus;
sodium;
magnesium;
iron.

The dense fleshy part of the boletus mushroom is a source of coarse dietary fiber. Its value lies in a well-balanced protein.

The nutritional value boletus is as follows:

per 100 g of product - about 20 kcal;
water - 90.1 g;
fiber - 5.1 g;
proteins - 2.3 g;
carbohydrates - 1.2 g;
fat - 0.9 g

The value of the birch tree

In terms of value, boletus is in second place after boletus, the "king of mushrooms". It is eaten in any form: boiled, fried, dried, pickled. The stumps are well preserved for the winter in dried or salted form. Subsequently, sauces, pie fillings and just snacks are obtained from the blanks. It is advisable to choose young mushrooms in the forest, especially for pickling.

Boletus is a rare example of a mushroom that is useful to everyone, without exception. In rare cases, we can talk about the intolerance of mushroom crops, only then it is not recommended to take chunks for food. For the rest, it only benefits. Dietary fibers of the pulp, entering the stomach, act as an absorbent. From the food they digest, they collect all the harmful particles and remove them naturally. Due to the content of large amounts of potassium and phosphorus, the mushroom is useful in that it improves the functioning of the kidneys, adrenal glands, and also regulates blood sugar levels.

The benefits are as follows:

Cleanses from toxins.
Good for the skin.
Normalizes the work of internal organs (liver and kidneys).
Improves the structure of enzymes.
Enriches with useful elements.

It can be eaten with a diet. Boletus, like any mushroom, is a good substitute for meat. But it is advisable to make soups from it, less often to fry it and not eat it in salty form. Ideal for a dietary meal is mushroom pie, stew or boletus sauce used as an addition to other dishes.

Varieties of mushroom and its growth

Boletus mushrooms are common mushrooms that have several varieties. There are four main ones: ordinary, black, white or marsh, turning pink. Other varieties are less popular. They are combined into a general group or called close relatives with the common boletus and its brethren (presented above). This is due to the fact that they differ in appearance, distribution area and even taste.

Common boletus

The most valuable (from a culinary point of view) representative of the species and the best in taste. Possesses all the virtues of an edible mushroom. The appearance is classic for boletus: the leg is strong, it can have a thickening downward, the cap is smooth, brown in the shape of a hemisphere. It is evenly colored, ranging in color from light gray to dark brown. The color depends on the growing conditions, as well as the type of tree with which the mycorrhiza is formed. It doesn't have to be birch.

The mushroom grows on the edges, meadows, in birch forests, among young trees. It chooses, as a rule, mixed forests, in some years the yield is high - the mushroom is found in large quantities. Often boletus can be found in spruce plantations interspersed with birches. Mushroom pickers "hunt" for boletus boletus from the beginning of the summer season to late autumn.

Black birch

Its other name is blackhead. The mushroom has a darker, brownish cap, smaller in diameter than the common one. With age, the cap becomes even darker. Its surface is dry, but after rain it becomes slimy. The length of the leg is about 12 cm, dark scales appear on it. The flesh is firm, becoming bluish when cut. The tubules are large, off-white or gray in color.

Blackheads are a rarer type of mushrooms compared to their relatives. They prefer to grow in humid places: along the edge of swamps, in pine forests, dense grass, and birch forests do not bypass. They grow from August to November - this is a late variety of mushrooms. In terms of taste, the blackhead is not inferior to the ordinary boletus. Finding him in the forest is the joy of a mushroom picker.

White (marsh) boletus

The distribution area of \u200b\u200bthis fungus is swampy areas, mossy darkened forests, flooded birch forests. Hence the name - swamp. Outwardly, it differs from its relatives in a light, almost white hat. In young specimens, it has the shape of a hemisphere; with age, it becomes more extended, but does not open completely. White scales appear on it, which darken as it dries.

The skin and flesh may have a greenish tint, and the spore powder may be ocher. The leg turns blue downward. The pulp is loose, easily broken. It has no strong smell and color. In terms of taste, the bog loses to the common boletus - it is more watery and inconspicuous. The mushroom is often found, but it does not differ in high yield. Mushroom pickers find marsh boletus from mid-summer to October.

Pinking boletus

The pink or oxidizing representative of the stump differs from its congeners by a low, thin leg, which tends to bend towards the sunny side. The cap is cushion-shaped, the skin is gray-brown to brown. The tubular layer is whitish, dirty gray with age. On the cut, the pulp does not darken, like everyone else, but turns slightly pink, acquiring a brick-pink hue. Hence the name.

The rosy species is found in northern forests mainly in the autumn. Grows in marshy areas, in birch forests in damp areas. As a rule, mushrooms are found in groups, grow separately. Form mycorrhiza with birch. Pink stubs are rare; they prefer moss-overgrown peatlands or dense grass thickets. Mushroom pickers can find them along the way of collecting cranberries: around lakes, drying up swamps, in damp forest depressions.

Gray birch

Its other name is elm or hornbeam. The fungus, widespread in the Caucasus, forms mycorrhiza with hornbeams - trees from the birch family. But it can also be found under other deciduous trees - hazel, poplar, birch. Fruiting from June to October. Outwardly, it does not differ much from the common boletus.

The cap of the hornbeam is olive-brown or brown-gray, with curved edges. Its surface is velvety, uneven. The skin of mature mushrooms sometimes shrivels, exposing the flesh of the cap and the porous layer. The pores of the fungus are very small, angular-rounded in shape. On the stem, the pulp is fibrous, white, but on the cut it takes on a pinkish-purple color, then gray, to almost black.

Ash gray obabok

This type of boletus was named for the color of the tubular layer at the bottom of the cap. If you cut the flesh, it turns pink, and at the base it turns blue or green. The skin of the cap is light brown; as the fungus grows, it becomes darker. The surface is smooth, the shape is convex. The stem is long and thin, whitish in color, but with loose dark scales. Ash-gray boletus is edible, but its taste is mediocre. Bears fruit in autumn.

Chess or blackening boletus

This representative of the genus stubs is found in beech forests or oak groves, forming mycorrhiza with these trees. Distributed in the Caucasus. The cap of the mushroom is yellow-brown, the tubular layer and spore powder are lemon-yellow. In youth, the cap has the shape of a hemisphere, then it is pillow-shaped with a blunt edge. Its diameter is up to 15 cm. On the cut, the pulp becomes dark (purple), and then turns black. The leg is cylindrical or clavate-thickened at the bottom.

Harsh boletus

The butt is harsh, hardish, poplar. It got its name from the tough pulp of the mushroom. This has a positive effect on his tasteoh. At the break, the pulp turns red and blue (in the upper and lower parts of the leg, respectively). The diameter of the cap is 6-15 cm. At first it is hemispherical, and later convex, in mature mushrooms sometimes with a depressed center. The skin in youth is slightly pubescent, but becomes dull and smooth. The color of the cap is extremely variable. In young mushrooms of the same color as the pulp, the shade ranges from gray-brown to ocher or reddish-brown.

The harsh butt grows in mixed forests, forming a symbiosis with aspen and poplars. Occurs singly or in rare groups. Selects calcareous and sandy soils, loam. This is a rare species of boletus, you need to go in search of it in the summer (from July) and in the fall (bears fruit until mid-November). IN recent times harsh edgies are found more and more often and in large quantities.

The cap of this species of boletus is motley, mouse-colored, as if shaded. The white pulp turns pink on the cut, and also turquoise on the leg. The pores of the tubular layer are creamy. The length of the leg depends on the height of the moss over which the mushroom needs to climb. It is light, thickened. A blue tint may appear down the leg. The scales are gray. The multi-colored species is similar to the common boletus, it also bears fruit, it is found in the southern latitudes of our country. But this type of stump is not in demand among mushroom pickers, since it is difficult to prepare and not very pleasant to the taste.

Where and when to collect boletus?

The distribution area of \u200b\u200bboletus boletus is wide enough. They are found throughout the country. Mushrooms prefer to grow in deciduous and deciduous-coniferous forests, birch forests, can be found in parks and on the edges of young shoots. Favorite places are the edges of meadows of mossy forests, the edges of ravines. Obstetrics prefer calcareous soils, but are found elsewhere.

Boletus boletuses love warmth and, as a rule, grow where the soil is well warmed by the Sun.

The time for collecting obabkov is the entire summer season, from the end of May to October. Common boletus is found before the first frost. Mushrooms ripen at the same time as porcini, perhaps a little earlier. Some species (depending on the place of distribution) appear first and last longer.

Boletus boletus are famous for their fast growth. During the day, the mushroom can add up to 4 cm and up to 10 g of weight. But after 5-6 days it begins to age. Therefore, it is recommended to collect young specimens, they are tasty, crunchy and, as a rule, not wormy. Adult mushrooms are looser.

All limbs have a characteristic appearance, regardless of color and place of growth. But when picking mushrooms, you should be careful, especially if a pinkish or blackening species is caught in the field of vision. There is a risk to confuse such boletus with an inedible "double", the main of which is a gall mushroom. There are other doubles that can be put in the basket instead of the dump due to inexperience.

Gall mushroom

A conditionally edible mushroom known as. It is called the false double of such representatives of the boletus as boletus and boletus. The mushroom resembles a boletus in the shape of a cap (hemispherical), the color of which can be light or dark brown, gray, grayish brown, dark brown, yellow brown. The leg is dense, fleshy, swollen downwards. But instead of longitudinal scales, reminiscent of the color of birch in the limbs, the gall fungus has veins, like vessels.

Other features of bitterness that should alert the mushroom picker:

The tubular layer of the fungus turns red on the cut, and the tubes initially have a yellowish tint. Outwardly, the fruiting body is attractive. Insects, slugs and worms will not burrow on the mushroom.
The surface of the cap is, as a rule, velvety, while the surface of the caps is smooth. In high humidity, the roughness is smoothed out by touch. If this does not happen, then you have an inedible double.

The gall mushroom is not poisonous, but when cooked it gives a strong bitterness, which only intensifies. It is impossible to eliminate it during cooking and frying, the unpleasant taste is neutralized only by a large amount of spices and long soaking in vinegar. Gorchak loses many times to boletus in terms of nutritional qualities. Although a single use of such a mushroom does not cause serious poisoning, it is advisable to bypass it. The main rule when meeting with such a "boletus" - "If in doubt, do not take it!"

The extremely poisonous representative of the genus Fly agaric does not belong to tubular mushrooms, like boletus, but sometimes it grows in the same place: in coniferous, deciduous, broad-leaved forests under birches, beech, aspen, oak - and at the same time, from July to October (before the first frost ). It is quite rare. There is a risk of confusing a toadstool, especially a young one, with a grebe in appearance:

Her hat is flat-convex, beautifully shaped. May be white or brown-olive, gray with age. It is darker in the middle, with shine. It becomes mucous in moisture.
The leg of the toadstool has a characteristic pouch - a ring, but in young mushrooms it is not very pronounced. The leg length reaches 12 cm.
The pulp is thin, light, does not have a pungent odor. And it doesn't change colors either.

The main difference with boletus is the plates under the cap. At any age, they remain white and pronounced; the painters have no plates under the cap. In addition, the boletus does not have a so-called volva at the base - a film half buried in the ground. It is worth paying attention to these features, so as not to confuse edible lump with poisonous toadstool. The danger of the latter is that even its spores and mycelium are threatening. For fatal poisoning, 1 g of raw mushroom per 1 kg of weight is enough.

A close relative, boletus, belongs to the bolet family. Grows next to boletus, forming mycorrhiza with birch. The fruiting period is from July to November. The peppercorn has a brown, rounded-convex cap, reminiscent of the cap of a boletus. Its shape is rounded-convex, its diameter is up to 6 cm, the surface is dry and velvety. You can confuse a pepper mushroom with a young stump. The leg of the double is thin, yellow. On the cut it turns red. The smell is not strong, but the taste is sharp - if you lick a pepper mushroom, it will immediately become clear that this is not a boletus.

Pepper mushroom is not poisonous, but inedible due to its pungent bitter taste, reminiscent of pepper. It can be used as a hot spice, but if by mistake such fungus gets into a soup or roast, the dish will be hopelessly spoiled. To prevent this from happening, it is necessary to carefully examine the fruiting body. How to distinguish a pepper mushroom from a boletus?

The boletus has a light leg with dark scales, while the double has the same color - rusty, yellow, and coincides in color with the cap.
The limbs do not have a bright spongy color, like pepper mushrooms. Their layer under the cap consists of small red-colored tubes filled with powder. If you press on them, a red liquid will stand out.

The difference between boletus and boletus

Another mushroom-twin of the boletus is the boletus, of the same genus, even a group. It is an edible member of the bolet family that grows under aspen trees. Outwardly, it is very similar to a boletus and is just as valuable. If the two types of these mushroom crops are confused, the collector will not lose. Boletus boletuses rarely worm, in contrast to loose, watery boletus boletuses, which prefer moist forests. The structure of the boletus pulp is less porous and firm. The leg breaks easily. When cooking, aspen gives off a pleasant bright smell, ideal for frying.

A distinctive feature of the boletus - a bright red hat - is not characteristic of all species:

For example, gray-brown aspen tree forms mycorrhiza with birch; because of the cap, it can be easily confused with an ordinary lump, especially if it has a yellow-brown tint.
White aspen boletus is cream-colored and grows in pine forests. It is easy to confuse it with a swamp stump.
Depending on the place of growth, both boletus and aspen boletus can have the same color of the cap - chestnut brown.

As a rule, aspen mushrooms are stronger than boletus mushrooms. This applies to both the massive stem and the cap, which in young mushrooms is not spread out, but spherical, pressed against the stem. The lower part of the cap of the boletus is loose and soft, it becomes very boiled during heat treatment, which cannot be said about the boletus. The main difference between these two mushrooms is that the boletus flesh turns purple or blue when cut. And in boletus it does not change colors, it only turns slightly pink.

Self-cultivation of boletus

The noble boletus mushroom can be grown independently, on the estate or on a specially designated area, and not only for personal use, but also for sale. The business is profitable and does not require much trouble. In addition, compared to other mushrooms, boletus mushrooms are famous for their high yields. You just need to properly care for the garden. It is better to plant mushrooms in May-June.

The hardest part is getting the mushroom mycelium. Boletus mushrooms are distinguished by the fact that their spores are hardly separated from the pulp. Knowing this, manufacturers of ready-made mycelium sell a boletus substrate ready for planting. This saves the future farmer's time. The cost of a 60 ml package is small - up to 200 rubles. If it was not possible to get a ready-made mycelium for planting, it is required to prepare a mixture that will sediment the ripened spores.

How to germinate mushrooms in natural conditions? First of all, you need to get spores. They are contained in the pulp of the mushroom, which must be separated from the cap, rolled through a meat grinder and transferred to a container with water. Further scheme of action:

Dry yeast is added to the mixture - a nutrient medium for the reproduction of spores.
The liquid is infused for a week. Then the foam is removed from the surface, the water (middle part) is drained, and the sediment - these are the spores - is diluted in a new portion of water. The ratio is 1: 100.
This liquid is poured into the roots of the birch, which must be initially opened.
The place is moistened again.

This is the main condition for mushroom germination - to observe the recommended moisture level. Regularly, the soil should be sprayed from a spray bottle, simulating mushroom rain. It is advisable to water in the afternoon so that the sun's rays do not dry out the earth. It is good when there are several low plants near the planting, which will protect the meadow from direct exposure to ultraviolet radiation.

The technology for growing boletus is to create conditions that are as similar as possible to their natural growth environment.

If available - ready-made mycelium, it can be planted in pre-prepared wells in accordance with the instructions on the package. Do not be zealous, 3-4 holes for seeds are enough. Their average depth is 20 cm, diameter - 10. They are located around the circumference of a tree (birch), preferably not young, over 5 years old. It is good when there are several trees, perhaps they are mixed with other species.

How to germinate mushrooms in holes:

Birch sawdust (or soil with a high peat content) is placed in the prepared pits, followed by forest humus. Then a small piece of compost mycelium is placed. 1/3 of the bag per 1 hole, if the product is ready.
Each recess is filled up and compacted.
Wells are watered abundantly - at least a liter of water. You can add top dressing or use preparations containing microorganisms for watering.
It is also necessary to moisten the soil around the plantings.
To maintain moisture, the planting is covered with a layer of straw, which is constantly watered, moss or leaves. The plantation should be moistened at least once a week, at least 3 buckets of water are poured under each hole during this period.
With the onset of cold weather, straw is replaced with leaves or moss. It is recommended to cover the site within a radius of 2 meters (at least during the first wintering) with insulating material: both the holes themselves and the roots of the trees. The covering layer is removed with the first warming.

The planted seeds will give the first harvest only after a year. After that, active fruiting will be observed for 5-7 years. At this time, you can expand the plantation, make new holes. The amount of the harvested crop depends on how the growing conditions were respected. It is also important to choose the right type of mushrooms that will grow on the site. Their natural distribution area and weather conditions should be similar to those artificially created.

The advantage of self-growing boletus is the ability to harvest young mushrooms. They are tastier, stronger than adult specimens, which eventually become loose, suitable for any dishes - salting, soup, roast. Timely collection will not allow boletus to spoil in the garden, lose their valuable taste and be attacked by worms, slugs and other harmful insects.

Boletus is a delicious mushroom that mushroom pickers are happy to hunt for. It is good in any dishes, has no contraindications for eating, and is famous for its excellent taste. Big fans of this mushroom, if desired, can grow it on their own. If a birch grows in or near a summer cottage, you can plant several beds with pre-prepared mycelium around it, and wait for the result for the next season.

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If we are asked to name a few of the most famous types of mushrooms - quickly, without hesitation - we will surely remember along with white, amanita, chanterelle and mushroom boletus and aspen mushrooms, familiar to us from children's fairy tales. But what do we know about these mushrooms, besides the fact that they grow under the trees of the same name, and what exactly was the girl Masha who collected them before getting lost in the forest?

Boletus mushroom: description

Representatives of the mushroom kingdom with a porous hymenophore, such as boletus, white, Polish, form a family of species under the general name Boletovye, numbering, according to some sources, about 1300 species. Within this family, according to the classification of certain characteristics, scientists distinguish the genus Obabok (Latin name Leccinum, Leccinum), numbering about 25 representatives under the general names of boletus and aspen mushrooms.

Did you know? For a long time, scientists could not come to a consensus on the question of whether mushrooms belong to the animal or plant world. In terms of the content and composition of proteins, these amazing organisms are more attracted to animals, and with carbohydrates and minerals they more closely resemble plants. All disputes were settled only in 1960. The compromise was the recognition of the kingdom of mushrooms separate from animals and plants.

All representatives of the genus Leccinum live in close proximity to coniferous and deciduous trees. Most species have settled in the forests of the temperate climatic 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 butterflies. Massive tubular hymenophore of white-grayish color is easily separated from the cap and darkens with age of the fungus. Scaly or fibrous stem, dense, cylindrical, sometimes long. The pulp is white, dense, colored at the cut, then becomes black during heat treatment. Almost all representatives of this species (with the exception of the gall fungus) are delicious edible mushrooms of the 2nd category.

Variety of boletus species

The Russian name "boletus" refers only to some varieties of boletus, namely, to varieties of boletus (Leccinum scabrum), which form mycorrhiza directly with birch. It would be more correct to call other types a lump.

In our forests, you can find various types of boletus. On the territory of the former USSR, in a temperate climatic zone, there are about ten varieties of stump, suitable for human consumption. Among the most noteworthy are common boletus, gray, harsh, turning pink.

Harsh

The boletus is harsh (in some sources it is hard) - not a very common species. Perhaps this is one of the most valuable representatives of its kind. He has a gray-brown cap of warm shades, darker with age. The leg of this stump is thick, massive, cylindrical, covered with numerous small scales at an early age, which disappear with age. The mushroom has excellent taste, 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 boletus. It has a large (mature) hat 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 through "a", not through "o", and has nothing to do with the coffin, grave and death. The hornbeam, as you know, 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 is often cracked. The dense flesh has excellent taste, it is white on the cut, when it comes into contact with air, it acquires a purple-gray color, then over time it turns from dark blue to black. The cut mushroom quickly deteriorates, so young and fresh specimens should be sent to the basket.

Ordinary

The main feature of boletus boletus is a long leg, which can reach 20 cm in height. A mushroom, settling in a forest clearing or forest edge, as if trying to stretch out over the grass and expose its large hemispherical cap of a bright brown color with a tint from gray to brown to the sun. The flesh on the cut is white, dense, sweetish in taste, darkens during processing. For food use, young, immature mushrooms are recommended.

When to collect

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

Did you know? There is still a popular belief among the people that a mushroom year too portends a war. Perhaps this is a simple 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 mushroom places only known to them, having visited them, they can say with confidence whether it is worth going on a quiet hunt, or, as they say, “not destiny”. In the process of collecting it should be remembered 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, severely darkened hymenophore (the lower tubular part of the cap) is unlikely to survive to the cooking stage and will most likely be thrown away.
Found boletus should be placed separately from other types of mushrooms in a rigid, "breathing" container that does not allow crushing the crop during harvesting. For this, wicker baskets made of natural or artificial materials (willow or plastic rods) are ideal, wide buckets can be used, but plastic (garbage) bags are completely unsuitable for this purpose. It is also important not to forget that the mushroom is only the fruiting body of a huge organism, 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 "unscrew" like a screw in one and a half or two turns. Recently, the majority of mycologists consider the second method more humane.

Growing places

All boletus grows in mixed deciduous forests in a temperate climate throughout the northern hemisphere of the continent, preferring places with well-moisturized and sun-warmed soil. 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 a suitable surname King. The weight of the find was 2.4 kg, the cap diameter was 360 mm, and the stem length was 280 mm. Interestingly, with such an impressive size, the lump was in excellent condition, was not damaged by worms and could well make a full-fledged dinner for a small family.

Common boletus settles in mixed (with birch) forests, young birch groves, in the grass; there are both single specimens and small groups. The harsh boletus prefers forests with aspens and white poplars. Gray boletus is more often found in beech forests mixed with hornbeam, poplar groves, sometimes on the edges of birches.

False boletus

Another representative of the boletus is the gall mushroom (false boletus). In some sources, it is defined as poisonous, but it would be more correct to call it inedible due to its unbearably bitter taste. So bitter that even worms can't eat it! Indeed, to get serious poisoning with this mushroom, you need to consume too much of it, which is very problematic due to its taste. At the same time, it will not be possible to get rid of bitterness in any way. Any processing of these mushrooms (cooking, frying, etc.) only enhances this taste.

Important! If at least one piece of false boletus accidentally falls into the main dish along with other, "good" mushrooms, you will inevitably get the result in the form of a fly in the ointment in a barrel of honey.

Perhaps this is all that is worth fearing in the case of a gall fungus - a false boletus. In the shape of the stem and cap, the gall mushroom is practically indistinguishable from the usual boletus. External distinguishing features are the color of the cap, in which there are greenish-yellow poisonous tones. Thanks to this, the mushroom always immediately catches the eye, like handsome fly agarics. The lower part of the cap has a pink or dirty pink tint (in contrast to the "real" mushroom, in which it is white). The flesh of the gall mushroom is pink on the 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 a false boletus with an ordinary high-quality mushroom. The good news: the main disadvantage of this mushroom - bitterness - is, in fact, the main distinguishing feature by which it is separated from the "real" boletus. Do not be afraid to slightly lick the mushroom on the cut of the leg - believe me, everything will immediately become clear to you. All true boletus mushrooms on the cut have a pleasant sweetish mushroom taste, without a shadow of bitterness.

Composition

The pulp contains:

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

Did you know? The natural mineral selenium contributes to the restoration of the human immune system, due to which, according to research, 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 background of low calorie content is the main advantage of mushrooms, which allows them to be used in various types of diets intended for overweight people, as well as sick diabetes mellitus... The proteins present in the boletus pulp contain all amino acids essential for humans and, in addition, a number of amino acids that contribute to the rapid recovery of an organism depleted due to infection. From this point of view, products of this kind are a good substitute for meat for those who practice vegetarianism.

The useful properties of the limbs also include a high ability to absorb toxins in the human gastrointestinal tract. Due to the presence of so-called "dietary fibers" in the boletus fiber, the molecules of harmful substances in the process of digestion are bound and excreted from the body. For medicinal purposes, the pulp is used mainly in traditional medicine... On its basis, tinctures are prepared that help with kidney diseases, dysbiosis, diseases of the gastrointestinal tract, etc.

Cooking rules

Boletus boletus have excellent taste and are great for preparing any dishes and using 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 know that dry and frozen mushrooms have a much richer flavor than fresh ones.

Before cooking the boletus, you need to clean it. If you are going to dry or freeze mushrooms, they should not be wetted; in all other cases, the crop must not only be washed well, but ideally soaked in slightly warm (preferably running) water for several hours. Such a preliminary procedure is needed for two reasons: firstly, the mushrooms will then be better cleaned, and secondly, some harmful substances that are present in the product (I mean not mushroom poisons, but rather nitrates and other industrial waste), stay in the water. It is very easy to clean boletus mushrooms, the main thing is to do it as quickly as possible before the mushrooms go bad. Unlike butter, where you need to remove the adhesive film on the cap, and then wash your hands for a long time and painfully, or, say, some types of ryadovka, "headlong" hiding in the sand, which is hammered into plates and does not want to leave, our elite beauties they are almost never really dirty, and cleaning them is easy.

If a dried leaf or blade of grass nevertheless stuck to the cap, it is enough to scrape it off slightly with a knife, and the accumulated dust (it may be present if the crop was gathered at the edge of the city, however, it is better to leave such mushrooms where they grew) just rinse or wipe with a damp cloth. We examine each specimen for damage by worms, rot or other defects, sort it by age and size, and decide what to do next.
It is best to separate the stem from the cap and scrape it lightly with a knife to clean it off. But if you are sorry to destroy the beauty of a little elastic handsome man, you can leave him whole. Throwing away wormy specimens is optional. Soak them for a couple of hours in cold waterby 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 kind of dish you are going to cook, boletus boletus must be pre-boiled. The heat treatment time is at least 40 minutes, and the water in which the mushrooms are boiled must be changed at least once (drain and pour clean, after rinsing the mushrooms).

Of course, we are talking about elite mushrooms, which theoretically can be fried immediately, without preliminary boiling. The dish will certainly be tastier and more aromatic. Nevertheless, we recommend not to neglect the mentioned precautionary measure, since the state of ecology in the world does not allow speaking about the absolute safety of forest mushrooms, even if they are deliberately edible.

If you decide to cook soup from boletus boletus, use third water for this (drain the broth twice and pour in 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 porridge). Before turning off, if desired, you can add sour cream.
For salting, boiled stubs are placed in a prepared container (wooden barrels are best, but glass or ceramics are also suitable) in layers, sprinkling abundantly with salt, fresh herbs and spices to taste. Then put under oppression in a cool dark place for a month. It is worth noting, however, that salting and pickling are not very suitable for stump from the point of view of organoleptics (this is, rather, a recipe for lamellar, for example, mushrooms).

Did you know? Worms are the eternal enemies of edible mushrooms. But it turns out that the opposite situation exists in nature: there are mushrooms that eat worms! They form mycelium in rings, as if weaving a kind of network. Trapped by a worm, this amazing predator, like in a Hollywood horror movie, slowly devours and digests throughout the day!

Marinating is one of the most advantageous (and, incidentally, the safest) ways to cook lumps. Pickled 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 made from water, sugar, salt and spices (peas, allspice, seeds, etc.) is boiled for 10 minutes. Mushrooms extracted 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 slices of chili pepper, then hot brine is poured into the mushrooms, at the end vinegar is added, after which the jar is rolled up, turned over upside down, covered with a towel and left to cool completely. Three liters of boiled mushrooms will need about 1.3 liters of brine.

Contraindications and harm

Of the contraindications to the use of this type of mushroom, it should be noted, perhaps, only the individual intolerance of the elements that make up the pulp. Boletus mushrooms should be used with caution (however, like any other mushrooms) for people with severe liver and kidney pathologies. However, knowing that you have such diseases, it will never be superfluous 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 can, in principle, be poisoned.

Important! For children under six years old, forest mushrooms are categorically contraindicated! And it's not only about 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 for the absorption of other beneficial micro- and macroelements into the bloodstream.

Storage rules

You always want to preserve the mushroom harvest for a long time. It is quite possible to do this, but only on one condition: the freshly harvested crop must be processed literally immediately after you return from a "quiet" hunt. Forest mushrooms cannot be stored even in the refrigerator, otherwise you have every chance of getting serious intestinal poisoning. In extreme cases, fill in the extracted water, in this form, the crop will quite 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 well rinsed in running water, pour clean water and refrigerate. It is undesirable to use metal containers (even from stainless steel) for storing semi-finished products. For 1-2 days, this semi-finished product can be marinated or slices can be used to prepare second courses. In all other cases, a full-fledged preparation is carried out. This can be pickling, salting, fermentation, processing into mushroom caviar or mushroom powder, as well as freezing.

Important! With all their excellent taste, the boletus, as a rule, does not have a very pronounced mushroom aroma (in many recipes for mushroom dishes, it is even recommended to cook boletus in a mixture with other mushrooms). For this reason, it makes no sense to make mushroom powder from boletus.

Pickled obabok rolled up in a sterilized jar can be stored even at room temperature for up to one and a half years. It is advisable to use self-tightening lids with an inner 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, pre-boiled for 10-15 minutes. After thawing, the product can be used to prepare fried, stewed mushroom dishes, soups. Of course, re-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 room with constant humidity and away from strong foreign odors. For this, a small pantry is ideal, in which dried mushrooms are placed or hung, previously placed in paper bags or cloth bags. Dried mushrooms are usually used to make soups after soaking.

What mushrooms can be picked in a birch grove? Of course, boletus. The name speaks for itself. They love to grow under these native trees for us. It is worth noting that the name is prefabricated, it denotes more than one type of mushroom. All of them belong to the only genus - Obabkovye. Mushrooms belonging to this group have one main difference, which unites them. This is the color of the hat and has brown tints.

Description

In total, there are almost 40 varieties of this mushroom. But not all of them grow with us. The most common in our country can be considered the following types of boletus: ordinary, harsh, turning pink, gray, multi-colored. Each of these mushrooms feels great next to the birches, with which they form mycorrhiza. But boletus are also found under other trees - aspen, poplar. Most often, such mushrooms grow in places that are well warmed up by the sun, but the soil does not dry out much.

Let's take a closer look at the main varieties of boletus:

Ordinary

His hat is brown with a reddish tint. Its surface is a little slimy; in dry weather it starts to shine. In an adult mushroom, the cap resembles a pillow, in a young one - a convex hemisphere. The diameter can reach 15 cm. The leg sometimes grows up to 17 cm high, up to 4 cm wide. It expands slightly towards the bottom, and the color can be white-cream and becomes grayish, ocher with time. When cut, the white boletus pulp may take on a pinkish tint.

Grey

This mushroom has another name - hornbeam. He has similar characteristics, but his hat is darker, has a shade of brown-olive, grayish. Its surface has bumps, wrinkles, it tends to crack when it gets dry. The leg, in comparison with the ordinary boletus, is lower. Brownish scales are observed on its light surface. When cut, the flesh turns purple, and over time, black.

Harsh

Likes to grow on sands, loams, especially if there are poplars, aspens nearby. The cap has pubescence hanging over the tubules. When the mushroom is young, it practically does not separate from the stem. The surface of the cap is brown. The pulp is also dark, the older the mushroom, the darker it is. The leg has scales, its shape is clavate. On the cut, the flesh becomes pinkish, and at the bottom of the legs - lilac.

When to collect

Boletus boletuses are sometimes also called "spikelets" or "hayfields". And all because these mushrooms appear at the time when they begin to mow the hay, and rye is already sprouting in the fields. At this time, raspberries and mountain ash begin to bloom, viburnum is covered with white. It's June. You can then collect boletus boletus throughout the summer and in the autumn.

Where grows

The very first mushrooms should be looked for in an open area. The edges, glades, which are well heated by the sun - these are the places to look for boletus. As for the trees, everything is clear from the name of the mushroom. They can grow in dense forests, often mixed. Small groves of boletus also took a fancy, you can find them under single trees.

This mushroom feels great in different climatic conditions. They are collected even in the tundra, of course, near birches. Even if they are small, they are short, which is typical for arctic forests. The main condition is the birch root system. After all, it is she who provides the mushrooms with nutrition.

False boletus - description

Like most edible mushrooms, boletus has its counterparts, which are not recommended or strictly prohibited. The counterpart of this mushroom is a false boletus. It is called a bilious fungus. It should be said right away that it is quite difficult to distinguish it from a real tasty mushroom. But probably.

In a gall fungus, the cap has similar shades, the leg is also covered with scales. The first difference that helps you figure out that the gall fungus came to you is the taste of the cooked prey. The fact is that the false boletus is extremely bitter, which is what its second name says. If even a small slice ends up in a saucepan or skillet, the whole portion will be spoiled.

External signs can also suggest that you have found a false boletus. Firstly, in a real mushroom, the pattern on the leg resembles a birch. In a false, the scales are arranged in a different way. Secondly, the gall fungus has veins on its stem that resemble human blood vessels.

The hat is also different. This boletus has more inconspicuous shades. And the false one has a hat with a brick, greenish color or bright brown. If you notice greenish shades on the boletus, then you should not take it, most likely it is a poisonous mushroom. It is necessary to consider it from below. Under the cap, the edible boletus has a light, whitish color. The false mushroom has a pinkish tint. In addition, it is characterized by a velvety cap surface and pink flesh at the break.

It is very important to be able to distinguish a real mushroom from a false double, your health depends on it.

Composition

Boletus contains many useful components. First, it contains a balanced protein containing leucine, tyrosine, glutamine, arginine. As for vitamins, they are also available in this mushroom. Namely, vitamins PP, B, D, E. The following components of boletus can also be distinguished:

Phosphoric acid;
Carotene;
Iron;
Calcium;
Sodium;
Potassium.

Beneficial features

One of the positive properties of this mushroom is the ability to remove toxins. This is due to the dietary fiber contained in the boletus. They perfectly absorb everything negative, and then are removed naturally. Boletus boletus can be used as an adjuvant in the treatment of:

Diseases of the nervous system;
Violations of the amount of sugar in the blood;
Kidney pathologies;
Skin problems;
Diseases of the mucous membranes.

It should be noted that the mushroom is useful for the musculoskeletal system. The phosphoric acid contained in it is actively involved in the process of building enzymes. So this product, as we can see, is quite valuable in many cases.

How to cook

First of all, you need to know that boletus mushrooms can be cooked without boiling. However, purchased mushrooms and those that are collected in places near roads still need to be boiled. How long to cook is also a moot point. Some are only brought to a boil, others are boiled for 20-30 minutes. Experts recommend boiling for an average of 40 minutes. This, of course, will rid the mushrooms of many tastes and beneficial trace elements. But it will keep you safe.

First of all, you need to clean each mushroom. During this process, the dark place at the root is cut off, the caps are cut to check if there are insects and worms there.

If the mushrooms are still young, then they can be fried immediately, not boiled before that. In this case, they will be more solid. This cooking method is perfect, for example, for cooking fried boletus boletus with potatoes. The mushrooms remain crispy and the potatoes become soft. If the mushrooms are pre-cooked, they will be softer.

If you do not want to cook them, then you can hold the boletus mushrooms for up to 20 minutes in salted water. This will help decontaminate your prey. Frying time - no more than 15 minutes.

A very tasty dish - fried boletus boletus with sour cream. Mushrooms need to be peeled, washed, and finely chopped. For 20 minutes they are fried in a pan with warmed up sunflower oil. As a result, a golden crust should form. Then the onion cut into rings is added, everything is cooked together for another 5 minutes. From spices, you just need to add salt and pepper. At the end of frying, sour cream is added to the pan, lightly whipped with flour. All this is stewed for 10 minutes, you need to mix constantly. That's all - delicious boletus mushrooms are ready!

To cook mushroom soup, you need to take 5-6 large boletus boletus, about a 4-liter saucepan. Mushrooms need to be peeled, rinsed, and finely chopped. To know what chunks you will get in the soup, divide them by about 2. That is, if you like about one centimeter slices in the soup, then cut into 2 centimeters. They will boil twice.

Next, over medium heat, the mushrooms are boiled in salted water. Remove the foam after boiling, reduce the heat and cook the mushrooms for about 20 minutes. While this process is in progress, you can prepare the vegetables. Peel the medium carrots, rinse, three on a grater. We also wash and clean 3 large potatoes, cut into strips. Clean the large onion, rinse and cut into small pieces.

When the mushrooms have boiled for a sufficient time, you need to check the broth for salt. Add it if necessary, and then you can add vegetables. First, put the onion into the pan, after 5 minutes it's time to add the carrots, after the same amount - the potatoes. The foam that forms on the surface of the broth must be constantly removed. Finally, add black pepper to taste.

Serve such a soup with sour cream and fresh chopped dill. Before that, 1 clove of garlic is squeezed out or finely chopped into each plate. Enjoy your meal!

Marinovka is one of the favorite ways of harvesting mushrooms for the winter, including boletus mushrooms. To make them tastier, you can use this recipe.

First, the mushrooms are cleaned and washed. Young ones can be left intact or cut into 2-3 pieces. Old mushrooms are cut into smaller pieces. It is important to take into account that they will boil very much. When cooking, it is necessary to constantly remove the foam, it is especially strongly formed during boiling.

You can cook until the mushrooms sink to the bottom of the pan. Then they are filtered, washed and filled with fresh water. Now you need to boil for another 10 minutes. Then you can add spices. 125 ml of vinegar is poured into the broth, 40 g of sugar and the same amount of salt are poured. All this for 1 liter of water. The mushrooms are boiled with these spices for another 25 minutes. Then you can add the rest of the ingredients - allspice (10 pcs.), Bay leaf (2 pcs.), Cloves (3 pcs.).

Ready-made mushrooms are laid out in jars, poured with marinade in which they were cooked. Boletus mushrooms are rolled up with tin lids, and then covered with a blanket or jacket until they cool completely. Only then should they be removed to a cool room - a cellar, for example.

The key to a good freezing of mushrooms is their correct preparation. Boletus must be sorted out well, throwing away those affected by rot or worms. Then the mushrooms are cleaned of debris. Now you can rinse them. For this, warm water is used. It is necessary to rinse at least 3 times. Then it is very important to dry the mushrooms well. To do this, they need to be spread out in a thin layer on an absorbent surface - a paper napkin or cotton cloth.

Now you can start freezing. So, you can freeze raw mushrooms. You need to choose the youngest, fleshy boletus. It is best to spread them out on a flat surface and so send them to the freezer. Now you have to wait a while until each mushroom becomes hard, like a piece of ice. Only then can they be poured into a plastic bag or container. If you freeze everything at once, folded in a bag, then the mushrooms will stick together, turn into a whole lump. And with a separate freeze, you can pour yourself the mushrooms as needed, and send the rest back to the freezer. Remember, you cannot re-freeze mushrooms!

Boiled mushrooms can also be frozen. To do this, boil the peeled and chopped boletus for up to 40 minutes, it is possible in several waters, washing the mushrooms in between. Then we drain the water with a colander, dry in it. Now the mushrooms can be placed in containers or bags. But observe the portions, again, so that you do not have to re-freeze the extra boletus boletus.

Some housewives also freeze fried mushrooms. To do this, boletus boletus simply needs to be fried in sunflower oil to the extent that you like it.

Silent hunting. Mushroom picking with an action camera. White, boletus, boletus: video

Boletus mushrooms are tasty, and even healthy. Enjoy them, but be careful not to be fooled by the fake boletus boletus!

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

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

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

Boletus mushroom in the photo

White boletus mushroom and its photo

White boletus mushroom is edible, its cap is up to 3-8 cm, at first - hemispherical, then cushion-shaped, later convex. Fleshy smooth, white or slightly creamy, sometimes with a bluish tinge. The surface of the cap is matte, wet in the rain, but not slimy. The skin cannot be removed. The tubular layer is first white, then soft light gray. Stem 6-12 cm long, 1-3 cm thick, at first dense, later hard or even woody, white or light gray, covered with many whitish-brownish scales. The flesh, pleasant to the taste, is white, or slightly greenish, does not change color on the cut, slightly turns gray.

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

White boletus mushroom
White boletus mushroom

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

Similar to the inedible gall mushroom (Tyophillus felleus), but bitter, harder with a white, rosy flesh.

White boletus, or marsh - one of the best edible mushrooms, surpasses the cep in the content of digestible protein. Worms faster than other mushrooms.

Elm mushroom in the photo

The mushroom is edible. Description of the boletus mushroom: the cap is up to 4-10 cm, at first - hemispherical, then cushion-shaped, later convex, with a wrinkled-tuberous matte surface. Fleshy smooth gray-brown, brown or dark brown. The skin cannot be removed. The tubular layer is white or yellow-gray. The stem is clavate, 5-10 cm long, 3-5 cm thick, at first dense, later hard, white or light gray, covered with many gray scales. The pulp is white, on the cut it becomes red or black-gray. Spore powder, light ocher.

The proposed description of the boletus mushroom with a photo makes it possible to fully identify this species from similar ones:

It grows in deciduous and mixed forests under elm, hornbeam, oak, hazel and poplar groves.
Occurs singly from July to October.

Elm boletus is harder and less tasty than common boletus. It grows worm less than other boletus trees.

We suggest not to be satisfied with what has already been achieved. The following is a discussion of which boletus mushrooms still exist and how they can be distinguished.

Common boletus (Leccinum scabrum)

Common boletus (Leccinum scabrum) in the photo

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

Occurs from July to October. Dark and dense autumn brown birch trees, which are not very wormy due to cold weather, are appreciated.

Common boletus is one of the best edible mushrooms, surpasses the cep in the content of digestible protein. Worms faster than other mushrooms.

Wild boletus (Leccinum variicolor)

Brown birch in the photo

The mushroom is edible. The cap is up to 5-15 cm, at the beginning - hemispherical, then cushion, later convex. Fleshy smooth, gray-brown or brown-black, sometimes with light spots. The surface of the cap is dull, wet in the rain, but not slimy. The skin cannot be removed. The tubular layer is first white, then soft ocher-gray. The stem is 6-15 cm long, 2-4 cm thick, at first dense, later hard or even woody, white or light gray, covered with many brownish scales. The flesh, pleasant to the taste, is white, does not change color on the cut, slightly turns gray.

Grows in self-sown groves in the fields. Forms mycorrhiza with birch.

Occurs from July to October.

Similar to the inedible gall mushroom (Tyophillus felleus), but bitter, harder with a white, rosy flesh.

Red birch is one of the best edible mushrooms, surpasses the cep in the content of digestible protein. Worms faster than other mushrooms.

Hard boletus (Leccinum duriusculum)

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

Grows singly or in groups in deciduous forests, in poplar groves under a white poplar and under an aspen.
Occurs from July to October.

It has no inedible or poisonous counterparts.

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

Black boletus (Leccinum scabrum f. Melanium)

The mushroom is edible. The cap is up to 5-9 cm, at first it is hemispherical, then cushion-shaped, later convex. Fleshy smooth, black, black-brown, in young age, especially if it grows without light, gray. The surface of the cap is dull, wet in the rain, but not slimy. The skin cannot be removed. The tubular layer is first white, then soft ocher-gray. Stem 6-15 cm long, 2-4 cm thick, at first dense, later hard or even woody, white or light gray, covered with many black, gray or brownish scales. The flesh, pleasant to the taste, is white, does not change color on the cut, slightly turns gray.

Grows in damp birch and mixed forests. Forms mycorrhiza with birch.
Occurs from July to October.

Similar to the inedible gall mushroom (Tyophillus felleus), but bitter, harder with a white, rosy flesh.

Black boletus is one of the best edible mushrooms; in terms of the content of digestible protein, it surpasses the cep. Worms faster than other mushrooms.