Appetizing mushroom "Common boletus". Brief description, places of growth. Common boletus - Leccinum scabrum What type of boletus belong to

The boletus mushroom is widely eaten and grows in different climatic conditions. It has excellent taste properties in different options conservation.

This is the closest relative of the porcini mushroom, differing from it by grayish or black small scales on the stem.

Experienced mushroom pickers, after collecting and drying, carefully look at the condition of the cut on the mushroom. If it darkens over time, this means that the mushroom is edible.

Where and when do boletus grow?

The name of the fungus is associated with the formation of microrhiza with birch, and occasionally with aspen or pine. Therefore, wherever there are birch groves or individual trees mixed with other species, this type of mushroom can grow.

To find boletus in the forest, you must remember that this mushroom does not like direct sunlight. It hides in bushes, tall grass or under a layer of fallen leaves.

Therefore, to find young individuals, you need to look closely. Or rake up grass and dry leaves with a stick.

Boletuses appear around July and continue to grow into the autumn months. Rainy summers may cause mushrooms to appear earlier.

According to observation, each individual gains 4 cm in height per day. 6 days after emergence it becomes too old to eat. Therefore, mushroom pickers try to go into the forest the next morning after rain in search of young boletus mushrooms.

What does boletus look like?

Poisoning poisonous mushrooms can become fatal due to their high toxicity of the substances they secrete. Therefore, a novice mushroom picker should remember the main characteristics of the mushroom they need: the cap can reach 15 cm in diameter and its color can range from gray to black, including spotted and gray-brown.

The legs of the boletus necessarily have thickenings and scales. The tubular layer of the mushroom depends on age: from white in young growth to dirty brown in mature ones. The flesh of the mushroom is white or pale pink without a pronounced taste or smell.

Anyone who goes into the forest for the first time needs to take a photo of boletus mushrooms so that, in case of doubt, they can visually compare the found individual with the sample.

Depending on the area, the boletus may have a slightly different appearance. For example, in humid deciduous forests, boletus mushrooms are considered to be mushrooms with a thin stalk of olive or brown color.

In dry forests they have thick, scaly legs. In these cases, edibility is determined by the dense and aromatic pulp. Separately, the marsh boletus is distinguished with greenish caps, on thin legs with watery pulp.

Types of mushrooms of the Boletaceae family

Where does such external diversity of boletus come from? There are several varieties of this mushroom:

The cap of the common boletus has a semi-convex shape. The leg is whitish, cylindrical, with pronounced scales, 4 cm in diameter and 17 cm in length, at the point of cut it begins to turn pink.

The gray boletus has an alternative name: hornbeam. Its cap is brown in color, and the yellowish flesh, when broken, begins to turn blue (to a violet hue) and then turn black. Longitudinal fibers are clearly visible on the stalk.

The marsh boletus, which loves damp places, is distinguished by a brown cap and a light-colored leg. To test the mushroom for edibility, break the stem: it should not turn blue.

Despite their bright color (from pink to bright orange and brown), multi-colored boletus mushrooms are not very popular among mushroom pickers. The reasons for this are the not very pleasant taste and difficulties in preparation.

The black boletus stands out among its relatives due to its corresponding color. Large tubes in the porous layer and black scales on the legs are its distinctive features.

Properly prepared black boletus will be a worthy decoration for any table.

Pink boletus is found in North America and Europe. So named for the peculiarity of the pulp, which begins to turn pink in fracture zones.

The white boletus is distinguished by the corresponding cap color and creamy flesh. This species is so unpretentious that it can be grown in the garden.

Stiff boletus grows in mixed forests. It is distinguished by a cap in a palette from gray to pale purple on a high stem. This species is loved by mushroom pickers, since the tough flesh is not very attractive to worms. And the sweetish taste of the mushroom makes it an excellent addition to the dinner table.

To navigate such a variety of boletus mushrooms, the mushroom picker needs to take into account some features.

Firstly, it is necessary to take into account the area and what types of mushrooms grow there. Secondly, it wouldn’t hurt to take a photo of the boletus mushroom with you, so as not to confuse the edible mushroom with its double.

Benefits of boletus

In addition to pickling, these mushrooms are fried, pickled or dried. They are used as an addition to a side dish, an appetizer for festive table or an ingredient in soup.

Due to the presence of vitamins and nutrients, boletus mushrooms can help regulate blood sugar and eliminate toxins, improve skin and hair, and calm the nervous system.

And due to their low calorie content, these mushrooms are considered a dietary product.

However, too frequent use is contraindicated mushroom dishes, because due to their slow absorption, a person may experience problems with the gastrointestinal tract. And to save beneficial features product, mushrooms should not be stored in galvanized containers.

How to identify false boletus

In conclusion, let’s consider an important question for a novice mushroom picker: how to distinguish a real boletus from its double?

To avoid mistakes, you should remember a few simple rules. Firstly, boletus flowers do not like light. If you saw similar mushroom, growing in an open place, this is already a reason for doubt.

Secondly, false boletus usually tastes bitter, so worms do not eat them. Examine the mushroom. If it is perfectly clean, with veins on the legs in the form of blood vessels, then most likely you are holding an inedible mushroom in your hands.

Thirdly, a proven way to determine whether it is a real boletus or not is to break the cap. Here false mushroom will immediately give itself away, starting to turn noticeably blue. And if after this action the flesh has practically not changed, feel free to put the mushroom in the basket.

Photo of boletus mushroom

Boletus is also popularly known as birch and blackhead, this type of spongy cap mushrooms belongs to the genus Leccinum, or Leccinum, of the Boletaceae family.

The name of this mushroom is “telling,” and indicates that it forms mycorrhiza with the birch trees next to which it grows.

Characteristics of boletus mushroom

hat

The boletus cap is 4-12 cm in diameter, gray, brown or brownish in color, sometimes almost black. Its shape is similar to a swollen pillow.

Pulp

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

Leg

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

Boletus mushrooms are widespread in Eurasian countries, as well as in North and South America. They are inhabitants of deciduous forests and grow in birch groves.

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

All boletuses are edible mushrooms, individual species differ in nutritional quality insignificant. These mushrooms contain vitamins such as vitamin B1, B2, PP and vitamin C.

In cooking, boletus mushrooms are used fried, boiled and pickled; they are also prepared for future use by drying. When dried, the mushroom turns black.

Boletus mushrooms are used as a filling for pizza, pie, roll, as a base for sauces and in powder form. These mushrooms go well with potatoes, buckwheat, lentils, carrots, cabbage, and peppers.

Boletus mushrooms are prohibited for consumption by people with gastrointestinal ulcers, those with individual intolerance, and children.

Types of boletus mushroom

The cap is from white to dark gray and black, young mushroom white below, grayish-brown when mature. The leg is thickened at the bottom, white, covered with scales. The pulp is white and does not change color when scrapped.

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

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

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

Mycorrhiza forms with hornbeam, hazel, and poplar. Grows in deciduous forests of Eurasia. The season is from June to October.

Edible mushroom, poorly stored.

The cap is 6-15 cm in diameter, in young mushrooms it is hemispherical in shape, with age it becomes convex, cushion-shaped, the center is depressed. The skin is slightly pubescent or scaly; in mature mushrooms it is bare, smooth, matte, and becomes slimy in wet weather. The color of the cap is gray-brown to reddish-brown, darkening with age. The flesh is hard, white, yellowish-green at the base of the stalk, and turns pink or red when cut. It has a pleasant taste and a faint mushroom smell. The leg is 5-16 cm in height, 1-3.5 cm in thickness, cylindrical or fusiform, pointed at the base, solid, whitish or creamy above, brownish below, scaly.

Found from late July to mid-November in deciduous and mixed forests, mycorrhiza-forming with aspen and poplars. Rare view.

Edible mushroom with dense pulp. Used for food in fresh and dried form.

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

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

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

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

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

The cap is convex in shape, later becomes cushion-shaped, about 15 cm in diameter. The skin is dry, from gray-brown to black, decorated with a light marble pattern. The pulp is white, dense, and turns pink when cut. The leg is long, thin, thickens towards the base, sometimes curved.

Grows in damp birch forests, in separate groups, in Eurasia and North America. Fruits in June-October.

Edible mushroom, used fresh for food, suitable for drying and pickling.

The cap is hemispherical in shape in young mushrooms, later becomes cushion-shaped, diameter is 5-15 cm. The skin is dry, smooth, sometimes felt-like, cracking, yellow-brown. The pulp is light yellow in color, soft, and when cut first turns red or brown, then turns black. The leg is 5-12 cm high, 1-3 cm thick, cylindrical or club-shaped, thickened downwards, yellowish in color, scaly.

Grows near beeches and oaks in warm regions of Europe, singly or in groups. The collection season lasts from June to September.

Edible mushroom, used fresh, dried, pickled. It turns black when dried.

The hat is convex or cushion-shaped. The skin is light brown, darkens with age, and the surface is smooth. The pulp is white, turns pink when cut. The leg is long, thin, light with dark scales.

It is found in autumn in birch groves of Eurasia.

Edible mushroom.

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

Edible mushroom.

Poisonous and inedible types of boletus mushroom

The diameter of the cap is 4-10 cm, the shape is hemispherical, later rounded-pillow-shaped or prostrate, the surface is dry, pubescent or velvety, later smooth, from yellow-brown to gray or brown. The pulp is white, turns red when cut. The smell is not pronounced, the taste is bitter. The leg is 3-12.5 cm in height, 1.5-3 cm in thickness, cylindrical or club-shaped, widening downward, fibrous, cream-ocher, yellowish in color, reticulate.

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

Young gall mushrooms are confused with porcini mushrooms and boletus mushrooms. It differs from the latter in the absence of scales on the stalk.

Inedible mushroom.

Boletus spores are difficult to separate from the pulp. Therefore, a solution is prepared from one part of the pulp and 100 parts of water, which is poured over the open roots of the birch. After this, the roots are additionally moistened.

During the dry season, the soil is regularly sprayed with a spray bottle. Watering is carried out in the afternoon, when the sun's rays do not reach the boletus. Moisturizing is also necessary immediately after the first fruiting bodies appear. The garden bed is watered daily with plain water. The first harvest is harvested a year after sowing.

Calorie content of boletus mushroom

In 100 g fresh mushroom contains 31 kcal. Energy value:

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

• IN folk medicine boletus mushrooms are used to treat diseases of the nervous system, kidney diseases, and also to regulate blood sugar levels.
• Fresh boletus mushrooms are recommended for inclusion in the diet of those losing weight, since mushrooms are a low-calorie product.

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 mushrooms 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. Common names for boletus: birch cap, blackhead, obabok.

Description and features of the mushroom

Boletaceae belong to the genus Leccinum or boletaceae of the Boletaceae family, which includes, in addition to the boletus boletus itself, also the boletus boletus. Forming mycorrhiza with birch, it is usually found near these trees. A characteristic appearance distinguishes boletus mushrooms from other mushrooms:

• The caps are convex, matte, dry. Diameter up to 15 cm.
• The color of the “head” varies from gray to black. There is a variety of mushroom that has a white cap.
• In young specimens the cap is white below, but with age it acquires a gray-brown tint.
• The stem of the boletus is light, slightly thickened (thickness up to 3 cm). It reaches a height of 15-17 cm. It has longitudinal dark scales.
• The flesh of the mushroom is white and does not change color when broken, with rare exceptions. Young specimens are dense and tender inside; when they grow, the flesh becomes loose.

Chemical composition of boletus

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

• potassium - most of all;
• manganese – 37% of the daily value;
• 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 its 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;
• fats – 0.9 g.

The value of boletus

In terms of value, boletus ranks second after boletus, the “king of mushrooms.” It is eaten in any form: boiled, fried, dried, pickled. Obabki are well preserved for the winter in dried or salted form. Subsequently, sauces, fillings for pies and just snacks are obtained from the preparations. It is advisable to choose young mushrooms from the forest, especially for pickling.

Boletus is a rare example of a mushroom that is useful to everyone without exception. In rare cases, one can talk about intolerance to mushroom cultures, only then it is not recommended to eat mushrooms. It brings only benefits to the rest. The dietary fiber of the pulp, entering the stomach, acts as an absorbent. They collect all harmful particles from digested food 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 and adrenal glands, and also regulates blood sugar levels.

The benefits of obobka are as follows:

• Clears away toxins.
• Good for the skin.
• Normalizes the functioning of internal organs (liver and kidneys).
• Improves the structure of enzymes.
• Enriches with useful elements.

You can eat it while on a diet. Boletus, like any mushroom, is a good meat substitute. But it is advisable to make soups from it, less often - fry it and not eat it in salted form. Ideal for dietary nutrition is a mushroom pie, stew or boletus sauce used as an addition to other dishes.

Types of mushrooms and their growth

Boletus mushrooms are common mushrooms that come in several varieties. There are four main ones: ordinary, black, white or swamp, pinkish. Other varieties are less popular. They are combined into a common group or called close relatives with the common boletus and its relatives (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. It has all the advantages of an edible mushroom. The appearance is classic for boletus: the leg is strong, may have a thickening at the bottom, the cap is smooth, brown, and shaped like a hemisphere. It is uniformly colored, ranging 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, clearings, birch forests, and among young trees. As a rule, it chooses mixed forests; in some years the yield is high - the mushroom is found in large quantities. Often boletus can be found in spruce plantings interspersed with birch trees. Mushroom pickers “hunt” the common boletus from the beginning of the summer season until late autumn.

Black birch

Its other name is blackhead. The mushroom is distinguished by a darker, brown cap, smaller in diameter than the ordinary 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 pulp is firm and acquires a bluish tint when cut. The tubes are large, dirty white or gray in color.

Blackheads are a rarer type of mushroom compared to their relatives. They prefer to grow in damp places: along the edges of swamps, in pine forests, thick grass, and do not shy away from birch forests. They grow from August to November - this is a late variety of mushrooms. In terms of taste, the dun cap is not inferior to the common boletus. Finding it in the forest is the joy of a mushroom picker.

White (marsh) boletus

The distribution area of ​​this fungus is swampy areas, mossy darkened forests, and flooded birch forests. Hence the name - swamp. Outwardly it differs from its relatives with a light, almost white cap. In young specimens it has the shape of a hemisphere; with age it becomes more prostrate, but does not open completely. White scales appear on it, which darken as they dry.

The skin and pulp may have a greenish tint, and the spore powder is ocher in color. The leg turns blue downwards. The pulp is loose and breaks easily. It does not have a strong odor or color. In terms of taste, the boletus is inferior to the common boletus - it is more watery and inconspicuous. The mushroom is found quite often, but is not very productive. Mushroom pickers find marsh boletus from mid-summer to October.

Pink boletus

The pink or oxidizing representative of the obabkov differs from its relatives of low thin leg, which tends to bend in the sunny direction. The cap is cushion-shaped, the skin is gray-brown to brown in color. The tubular layer is whitish, becoming dirty gray with age. When cut, the flesh does not darken, like everyone else’s, but turns slightly pink, acquiring a brick-pink hue. Hence the name.

The pinkish species is found in northern forests mainly in autumn. Grows in swampy areas, in birch forests in damp areas. As a rule, mushrooms are found in groups and grow separately. They form mycorrhiza with birch. Pink beetles are rare; they prefer peat bogs overgrown with moss or dense grass thickets. Mushroom pickers can find them along the way of collecting cranberries: around lakes, drying swamps, in damp forest depressions.

Gray boletus

Its other name is elm or hornbeam. The fungus, common 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. Fruits from June to October. Externally, it is not very different from the common boletus.

The hornbeam's cap is olive-brown or brown-gray, with folded edges. Its surface is velvety and uneven. The skin of mature mushrooms sometimes shrinks, exposing the cap's flesh and porous layer. The pores of the fungus are very small, angular-round in shape. On the stem the flesh is fibrous and white, but when cut it becomes pinkish-violet, then gray, to almost black.

Ash gray dog

This type of boletus got its name from the color of the tubular layer at the bottom of the cap. If you cut the flesh, it will turn pink and turn blue or green at the base. The skin of the cap is light brown, becoming darker as the mushroom grows. The surface is smooth, the shape is convex. The leg is long and thin, whitish in color, but with loose dark scales. The ash-gray boletus is edible, but its taste is mediocre. Fruits in autumn.

Checkerboard or blackening boletus

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

Stiff boletus

The obabok is harsh, hard, poplar-like. It got its name because of the hard flesh of the mushroom. This has a positive effect on its taste. At the break, the flesh 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, sometimes with a depressed center in mature mushrooms. The skin is slightly pubescent when young, but becomes matte and smooth. The color of the cap is extremely variable. Young mushrooms have the same color as the flesh, the shade varies from gray-brown to ocher or reddish-brown.

Stiff-haired obabok 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 looking for it in the summer (from July) and autumn (it bears fruit until mid-November). Recently, the harsh little dog has been seen more and more often and in larger quantities.

The cap of this type of boletus is variegated, mouse-colored, as if shaded. The white flesh turns pink when cut, and turquoise on the stem. The pores of the tubular layer are creamy. The length of the stem depends on the height of the moss above which the mushroom needs to rise. It is light and thick. A blue tint may appear at the bottom of the leg. The scales are gray. The multi-colored species is similar to the common boletus, it also bears fruit and is found in the southern latitudes of our country. But this type of obabka is not in demand among mushroom pickers, as it is difficult to prepare and does not taste very good.

Where and when to collect boletus mushrooms?

The distribution area of ​​boletus mushrooms is quite wide. They are found throughout the country. Mushrooms prefer to grow in deciduous and deciduous-coniferous forests, birch forests, and can be found in parks and on the edges of young growth. Favorite places are the edges of clearings of mossy forests, the edges of ravines. Obabkas prefer calcareous soils, but are also found in other places.

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

The collection time for obabkov is the entire summer season, starting from the end of May and ending in October. The common boletus is found until the first frost. Mushrooms ripen at the same time as porcini mushrooms, perhaps a little earlier. Some species (depending on where they are distributed) appear first and last longer.

Boletus mushrooms are famous for their rapid growth. Over the course of a 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 plants 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 comes into view. There is a risk of confusing such a boletus mushroom with its inedible “double,” the main one being the gall fungus. There are other doubles that can be put in the basket instead of the obabka due to inexperience.

Gall mushroom

Conditionally edible mushroom, known as . It is called a false twin of such representatives of boletaceae 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 trees, the gall fungus has veins, like vessels.

Other features of bittersweet that should alert the mushroom picker:

• The tubular layer of the mushroom turns red when cut, and the tubes initially have a yellowish tint. Externally fruiting body attractive. Insects, slugs and worms will not attack the mushroom.
• The surface of the cap is usually velvety, whereas that of the caps is smooth. In high humidity, the roughness smoothes out when touched. If this does not happen, 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 by cooking and frying; the unpleasant taste is neutralized only by a large amount of spices and long soaking in vinegar. In terms of nutritional qualities, bitterling is many times inferior to boletus. Although a single consumption of this mushroom does not cause serious poisoning, it is advisable to avoid it. The main rule when meeting such a “boletus” is “If in doubt, don’t take it!”

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

• Her hat is flat-convex, beautiful shape. May have a white or brown-olive color, turning gray with age. In the middle it is darker, with shine. In humidity it becomes slimy.
• The toadstool leg has a characteristic pouch - a ring, but in young mushrooms it is not very pronounced. The length of the leg reaches 12 cm.
• The pulp is thin, light, and has no pungent odor. And it doesn't change color either.

The main difference with boletus is the plates under the cap. At any age, they remain white and clearly defined; Boletaceae 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 the edible toadstool with a poisonous toadstool. The danger of the latter is that even its spores and mycelium pose a threat. For fatal poisoning, 1 g of raw mushroom per 1 kg of weight is enough.

A close relative, the boletaceae, belongs to the boletaceae family. It grows next to boletus, forming mycorrhiza with birch. The fruiting period is from July to November. The pepper plant has a brown, rounded-convex cap, reminiscent of a boletus cap. Its shape is round-convex, diameter is up to 6 cm, the surface is dry and velvety. You can confuse the pepper mushroom with a young mushroom. The leg of the double is thin and yellow in color. It turns red when cut. 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 mushroom.

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

• The boletus has a light leg with dark scales, while its counterpart has the same color - rusty, yellow, and matches the color of the cap.
• The mushrooms do not have a brightly colored spongy substance, 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 come out.

The difference between boletus and boletus

Another mushroom-twin of boletus is boletus, of the same genus, even group. It is an edible member of the boletaceae family that grows under aspen trees. Outwardly, it is very similar to the boletus and is just as valuable. If you happen to confuse the two types of these mushroom crops, the collector will not lose. Boletuses rarely worm, unlike the loose, watery boletus, which prefers moist forests. The structure of the boletus pulp is less porous and hard. The leg breaks easily. When cooked, aspen produces a pleasant, bright smell, ideal for frying.

A distinctive feature of the boletus - a bright red cap - is not typical for all species:

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

As a rule, boletus 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, and during heat treatment it becomes very soft, which cannot be said about the boletus. The main difference between these two mushrooms is that the flesh of the boletus turns purple or blue when cut. But the boletus does not change color, it only turns slightly pink.

Self-cultivation of boletus mushrooms

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

The most difficult thing is to obtain the mycelium of the fungus. Boletus mushrooms are distinguished by the fact that their spores are difficult to separate from the pulp. Knowing this, manufacturers of ready-made mycelium sell 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 obtain ready-made mycelium for planting, you need to prepare a mixture that will precipitate the mature spores.

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

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

This is the main condition for germinating mushrooms - maintaining the recommended humidity level. The soil should be sprayed regularly 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 soil. It is good when there are several low plants next to the planting that will protect the clearing from direct exposure to ultraviolet radiation.

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

If ready-made mycelium is available, it can be planted in pre-prepared holes in accordance with the instructions on the package. Don't be overzealous; 3-4 holes for seeds are enough. Their depth is on average 20 cm, diameter - 10. They are placed around the circumference of a tree (birch), preferably not a young one, 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:

1. Birch sawdust (or soil with a high peat content) is placed in the prepared holes, 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.
2. Each depression is filled and compacted.
3. The holes are watered abundantly - at least a liter of water. You can add fertilizer or use preparations containing microorganisms for watering.
4. It is also necessary to moisten the soil around the plantings.
5. To maintain moisture, the planting is covered with a layer of straw, which is constantly watered, with 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.
6. With the onset of cold weather, straw is replaced with leaves or moss. It is recommended to cover the area within a radius of 2 meters (at least during the first winter) with insulating material: both the holes themselves and tree roots. The covering layer is removed with the first warming.

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

The advantage of growing boletus mushrooms yourself is the opportunity to harvest young mushrooms. They are tastier, stronger than adult specimens, which become loose over time, and are suitable for any dish - pickling, soup, roast. Timely collection will not allow boletus mushrooms to deteriorate in the garden, lose their valuable taste and be attacked by worms, slugs and other harmful insects.

boletus – delicious mushroom, which mushroom pickers are happy to hunt for. It is good in any dish, has no contraindications for consumption, and is famous for its excellent taste. Big fans of this mushroom can grow it themselves if they wish. If a birch tree grows on or near your summer cottage, you can plant several beds with pre-prepared mycelium around it, and wait for the results for the next season.

0

City: Yemelyanovo

Publications: 19

Many mushrooms have well-deserved “talking” names - boletus, boletus, boletus. Why did these extraordinary organisms become so called? Because they began to grow under certain trees.

Leccinum is a representative of the Boletaceae family; it got its name not by chance, because this mushroom grows on birch roots.

The common boletus is an edible mushroom endowed with high taste.

Description of boletus

This organism, growing under birch trees, may have external differences between the species, of which there are about 40. Although all relatives are very similar to each other. Young mushrooms may sport white caps, which as they mature begin to darken and turn dark brown. The representative of Leccinum occurs separately and in groups.

The hat resembles a hemisphere pattern, gradually turning into something like a pillow. If there is persistent wet weather, the cap is covered with an adhesive substance. In a young individual, the flesh is often dense and white. When cut, the edges of Leccinum gradually darken. Overripe individuals lose their taste properties, and their flesh becomes watery and inelastic. The size of the cap of an adult plant increases significantly, which can reach 18 cm.

The length of the mushroom stem is on average 15 cm. It has a cylindrical shape, white color and 3 cm thickness. There are gray scales over the entire surface of the leg. The leg of an old individual becomes fibrous, hard and rough.

Boletus mushrooms are characterized by rapid growth. A young mushroom can immediately increase in size by 4 cm per day. Full maturation of a young individual occurs on the 6th day, after which inevitable “old age” sets in. In just a couple of days, the edible pulp becomes a home for worms.

What are the varieties?

In nature, there are about 40 varieties of Leccinum, which can be distinguished from each other by their areas of growth and external differences.

The following types of boletus are known:

In Russia you can find only 9 species, among which the most common are the common boletus and the hornbeam.

The people “decided” to name the common species:

• "grandmother";
• "obobok";
• "birch tree".

Despite the name “common boletus,” this type of mushroom is one of the most delicious among the entire family. The cap is distinguished by a reddish or brown uniform color. The stem of the plant is always massive and dense, with a thickening at the root, covered with grayish longitudinal scales. When broken, a bright aroma is felt. It has high taste qualities.

Swamp view

The marsh species Leccinum is found mostly in damp areas. Therefore, its leg is thin, and its cap is painted in light brown tones. The pulp of the marsh variety of the mushroom has a loose structure, which even after a cut does not change its white color. In terms of taste, this type of mushroom occupies an average position.

Harsh variety

In another species - the harsh boletus - the color of the cap can be grayish, purple and brown. Young specimens of the fungus are covered with scales along a cylindrical stalk, the color of which is painted in light colors: white at the cap and cream at the root. If you press on the flesh, which has a sweetish taste, you can feel the rich mushroom aroma.

Mushroom with black cap

The blackhead, or black lover of birch roots, got its name because of the black color of the cap. The stem of this fungus is thick and short, with scales. It should be admitted that this tasty specimen rarely ends up in mushroom pickers’ baskets and is therefore highly valued.

Variety Leccinum

The multi-colored Leccinum species wears a cap of orange, gray-pink, and beige tones. In wet weather, the surface of the cap becomes covered with mucus, and in dry weather it becomes dry. The leg is often white with gray scales.

Places of growth

For a quiet hunt for boletus, you should go to deciduous or mixed forests , where there is a lot of light. The main condition is birch trees. Such forests are found in Eurasia, South and North America. Judging by the name, this type of mushroom can be found even in the tundra and forest-tundra, where dwarf varieties of birch trees grow.

The popular signal for the start of the hunt for Leccinum is the beginning of the flowering of the fragrant bird cherry. And you can enjoy the harvest until the fall. The reference point for searching for boletus is a bright area of ​​forest, an edge or an open clearing with growing deciduous trees.

Beneficial features

Boletus is a tasty and healthy mushroom. It contains many microelements and few calories, which makes this product desirable for dietary nutrition. Eating boletus can help regulate blood sugar levels and have a beneficial effect on the nervous system.

Despite the fact that boletus is considered an edible mushroom, you should be on the lookout for this product and follow safety precautions. Cannot be eaten raw mushrooms or that have undergone insufficient heat treatment.

During collection, it is recommended to put the “finds” in a basket or enamel bucket. You should only collect mushrooms near birch trees and only if you are 100% sure that they belong to the category of boletus. The crop should be processed immediately upon returning home. Boletus mushrooms can be fried, pickled, stewed, frozen and dried for future use.

U edible mushrooms There are often inedible look-alikes. Thus, the false boletus is the gall mushroom Tylopilus felleus. You can distinguish a false mushroom from an edible one by the color of the cut, which turns red, while the boletus has evenly colored flesh.

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

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

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

Boletus mushroom in the photo

Boletus mushroom in the photo

White boletus mushroom and its photo

The 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 tint. The surface of the cap is matte, moist in the rain, but not slimy. The skin does not come off. The tubular layer is initially white, then soft light grey. The leg is 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 pleasant-tasting pulp is white or slightly greenish; when cut, it does not change color and turns slightly 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.

It is similar to the inedible gall mushroom (Tyophillusfelleus), but it is bitter, harder with white, pinkish flesh.

White boletus, or marsh boletus, is one of the best edible mushrooms; it surpasses in digestible protein content White mushroom. It worms faster than other mushrooms.

Elm boletus mushroom in the photo

The mushroom is edible. Description of the boletus mushroom: cap up to 4-10 cm, initially hemispherical, then cushion-shaped, later convex, with a wrinkled-tubercular matte surface. Fleshy smooth grey-brown, brown or dark brown. The skin does not come off. The tubular layer is white or yellow-gray. The leg is club-shaped, 5-10 cm long, 3-5 cm thick, dense at first, later hard white or light gray, covered with many gray scales. The pulp is white, turning red or black-gray when cut. Spore powder is light ocher.

The proposed description of the boletus mushroom with a photo allows us to fully identify this species from similar ones:

Grows in deciduous and mixed forests under elm, hornbeam, oak, hazel and poplar groves.

Found solitarily from July to October.

Elm boletus is tougher and less tasty than common boletus. Worms less than other boletuses.

We suggest not to stop there. The following describes what 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 hemispherical, then cushion-shaped, later convex. Fleshy smooth, gray-brown or brown. The surface of the cap is matte, moist in the rain, but not slimy. The skin does not come off. The tubular layer is initially white, then soft gray-ocher. 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 pulp is white and pleasant to the taste; when cut, it does not change color and turns slightly gray.

Found from July to October. Dark and dense autumn boletuses, which are less wormy due to cold weather, are valued.

The common boletus is one of the best edible mushrooms; it surpasses the porcini mushroom in terms of digestible protein content. It worms faster than other mushrooms.

Variegated boletus (Leccinum variicolor)

Multi-colored boletus in the photo

The mushroom is edible. The cap is up to 5-15 cm, at the beginning - hemispherical, then cushion-shaped, later convex. Fleshy, smooth, gray-brown or brown-black, sometimes with light spots. The surface of the cap is matte, moist in the rain, but not slimy. The skin does not come off. The tubular layer is initially white, then soft gray-ocher. 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 brown, brownish scales. The pulp is white and pleasant to the taste; when cut, it does not change color and turns slightly gray.

Grows in self-sowing groves in fields. Forms mycorrhiza with birch.

Found from July to October.

It is similar to the inedible gall mushroom (Tyophillus felleus), but it is bitter, harder, with white, pinkish flesh.

The multicolored boletus is one of the best edible mushrooms; it surpasses the porcini mushroom in terms of digestible protein content. It worms faster than other mushrooms.

Brown boletus (Leccinum duriusculum)

The mushroom is edible. The cap is up to 6-18 cm, at first hemispherical, then cushion-shaped, later convex. Fleshy, firm, smooth, light brown or brown. The surface of the cap is matte, the scales are glued in the form of darker polygons with light intervals. The skin does not come off. The tubular layer is initially white, then creamy yellowish. 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 white scales in young mushrooms and brownish scales in old ones. The pulp is white, when cut it becomes honey-red, later gray-black.

It grows singly or in groups in deciduous forests, in poplar groves under white poplar and under aspen.

Found from July to October.

It has no inedible or poisonous counterparts.

The hard 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 hemispherical, then cushion-shaped, later convex. Fleshy, smooth, black, black-brown, gray when young, especially if growing without light. The surface of the cap is matte, moist in the rain, but not slimy. The skin does not come off. The tubular layer is initially white, then soft gray-ocher. 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 pulp is white and pleasant to the taste; when cut, it does not change color and turns slightly gray.

Grows in damp birch and mixed forests. Forms mycorrhiza with birch.

Found from July to October.

It is similar to the inedible gall mushroom (Tyophillus felleus), but it is bitter, harder, with white, pinkish flesh.

Black boletus is one of the best edible mushrooms; it surpasses the porcini mushroom in terms of digestible protein content. It worms faster than other mushrooms.