Mushroom boletus

Kira Stoletova

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

General characteristics

The cap of the mushroom is matte, has a hemispherical shape, painted in a grayish or pale chocolate color. As they grow older, it begins to resemble a pillow. The diameter of the head reaches 18 cm. With an increase in humidity, sticky mucus appears on the surface of the cap.

Boletus looks like Borovik. The main differences are the shape of the legs, the color scheme of the hat. The long dense and fibrous leg, expanding in the lower part, reaches 9-12 cm in height. the color of the legs is off-white. In the lower part, its surface is covered with dark scaly processes.

The hymenophore is predominantly tubular, in some species it is lamellar. It is painted white, as it grows older it becomes gray, watery-loose. The flesh is white and has a greenish tinge. On the cut, when exposed to air, it becomes slightly gray. Exudes a pleasant mushroom aroma.

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

Kinds

There are more than 40 types of boletus. Most Popular:

• Boletus ordinary;
• Swamp or Boletus White;
• Boletus Pinkish or Oxidizing;
• Gray or Grabovik;
• Boletus Black, which is popularly called the blackhead;
• Boletus Multicolored.

On the territory of Russia, the most famous are Common boletus and Grabovik. In addition to them, there are 7 more varieties. All types of boletus are edible mushrooms.

False boletus, dangerous to human health, is distinguished by a pink hymenophore in old representatives. In a young false boletus, the hymenophore is white. Young specimens are recognized by pressing on the spore sac: if it turns pink, then the fungus is poisonous.

Obabok Birch

Common boletus is an edible mushroom that grows in birch plantations, deciduous, mixed forests. His hat is domed, diameter - 15 cm. White boletus has a color from dark chocolate to grayish, which depends on the region in which he lives. The surface of the cap is thin felt or bare.

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

Bolotnik

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

Bolotnik's hat in diameter reaches 12 cm. The shape is convex, then pillow-shaped. The surface is dry, white or off-white. Old Swamp is painted greenish gray. Such specimens are not collected.

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

oxidized

The pinkish edible mushroom Boletus forms mycorrhiza with tree and shrub birches. The pinking species is collected in the northern forests; it prefers to grow on the slopes of groves, in the highlands, on waterlogged soils. It appears in the forests in autumn after heavy rains. It has a small hat, painted in yellow-brown color. The tubular hymenophore is white and later becomes gray.

The white stem is shorter when compared to other mushrooms in this family. Its surface is covered with a large number of gray scales. In some instances, the legs are bent to the side, from where more light falls. The pulp is white, dense, reddens on the cut.

Grabovik

Boletus Gray is popularly called Grabovik. A young specimen, growing in the same area as Oxidizing, is distinguished by a wrinkled structure of a hemispherical cap, its diameter is 6-15 cm. The color palette is diverse. The surface of the hat can be painted in the following colors:

• Gray;
• yellow;
• the black;
• olive brown.

The stalk, 6-18 cm high, is strongly swollen, later becomes cylindrical, narrowed downwards. When pressed, the leg acquires a darker tone. Mushrooms Gray boletus form a mycelium with birches, oaks, beeches and nuts, the collection begins in June, when the mountain ash blooms.

blackhead

These mushrooms, growing on wet and swampy soils, are called "Black" for the dark color of the cap. Wormy boletus of this type are very rare, which distinguishes them from other species.

The first mushrooms appear in the summer. The peak fruiting of mushrooms is observed in September. If the summer was dry, they will not appear.

Description of the black boletus mushroom:

• hat 16 cm in diameter, matte black or chocolate brown;
• the surface of the fruiting body is dry, velvety, after rain and with increasing humidity - sticky, slimy;
• the pulp has a hardish structure, the pores turn blue on the cut;
• the leg is off-white, thickened, about 12 cm high.

Obabok Tsvetnoy

The main symbiont for the formation of mycorrhiza is birch, secondary beech, and aspen. The multi-colored representative is painted gray-white, with pronounced strokes. The hat is up to 12 cm in diameter.

The flesh is white, on the cut after a while it turns pink. The smell is barely perceptible. The tubular hymenophore is finely porous. Spores are light brown.

Beneficial features

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

The pulp of the mushroom includes 35% protein, about 14% glucose, 4% fat, 25% fiber. Among the useful properties of the fungus, the presence in the composition of a large number of trace elements and vitamins is noted:

• thiamine;
• zinc;
• a nicotinic acid;
• vitamins of group B, C, D, E, A;
• magnesium;
• sodium;
• phosphorus;
• iron;
• manganese.

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

Contraindications

As such, there are no contraindications to the use of birch, but it is prohibited for individual intolerance. It is undesirable to prepare such food for children under 8 years of age and people suffering from stomach ulcers. The fiber found in mushrooms takes too long to digest, which can cause stomach upset in babies.

You should not collect Boletus boletus in forests located near factories, landfills, in public places and near highways. They accumulate toxins in themselves. An overripe green organism is dangerous.

Application

It is classified as a delicacy of mushrooms, so most people only know about its use in cooking. In fact, this representative of basidiomycetes can be a good substitute for drugs. The content of fiber and protein allows you to prepare dietary supplements for athletes.

The boletus will be useful in agriculture. After the burning of mushroom bodies, ash is formed, which contains calcium, phosphorus, zinc and nitrogen, which ensures stable nutrition and does not allow the soil to lose its quality. Mushroom products are suitable for compound feed for cattle, pigs and poultry.

In cooking

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

So that the product prepared for delicacy dishes does not turn blue, after cleaning it is soaked in a slightly acidic solution of water and lemon (juice from 0.5 fruit per 1 liter of water). It does not need to be soaked for several hours like Milk mushrooms, 20-30 minutes is enough. Cooking technology involves double boiling. For the first time, it takes only 5 minutes to boil the product after boiling water. Then it is transferred to another pan, put a bay leaf, a whole onion, a couple of peas of allspice, cook for 20-30 minutes until fully cooked.

Boiled raw materials are used for marinating, cooking 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 rules:

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

In medicine

In folk medicine, it is used in tinctures, ointments to eliminate pain in osteochondrosis and gout. Affected areas should be treated 3-4 times a day. Tinctures are taken 2-3 times a day to increase immunity and sexual activity. Separate components of basidiomycete in combination with alcohol give an analgesic effect, eliminate nervousness.

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

cultivation

The cultivation of basidiomycetes is actively carried out. At home, it is easy to grow a clearing with delicacy mushrooms on a personal plot. You can plant seeds collected on your own in the country or buy a ready-made hymenophore. Basidiomycete will bear fruit well in the area where there are birch trees from 2 to 4 years old.

If you want to collect seeds with your own hands, pick up several old fruits. At a distance of 50 cm from the trunk, beds are made with a depth of 21-31 cm. Crushed stone is laid at the bottom, then coarse-grained sand and a turf mixture. All this must be processed with high-quality compost.

If the collected hymenophore is solid, 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, they should be mulched with a turf mixture on top. Stably high soil moisture is maintained within 70%. To successfully grow a product on the site, special attention should be paid to harvesting. The main thing is to make sure that the homeworker that produces root shoots is not destroyed, otherwise it will be the last harvest.

An easier option is to buy a beginner's kit, which includes a special basket with seed, substrate and detailed instructions. You can easily find them in any specialized store.

Boletus / Where and when to collect this beautiful mushroom / High-definition video.

False and real boletus

MUSHROOM BOLETE ORDINARY (boletus).

Conclusion

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