White boletus: photo and description. How to distinguish a false boletus from its real brother

Some mushroom pickers mistakenly consider boletus and boletus to be simply separate species of mushrooms, although in fact, under these names, entire groups of species are united in the genus Obabok (Leccinum). Although each group has its own characteristics, the characteristics common to both of them sometimes confuse newcomers. Firstly, in Latin the name of both mushrooms sounds the same - Leccinum, although in Russian it can be translated both as boletus and boletus. Secondly, both of them are popularly called “blackening” (“black”) mushrooms, although few people bother to clarify that boletus mushrooms turn black immediately after the cut, and boletus mushrooms turn black already during processing (drying, cooking, salting). And thirdly, the appearance of these and other mushrooms has the most noticeable differences already in mature age, and young boletus mushrooms are often mistaken by mushroom pickers for young boletus mushrooms.

It is interesting that it is boletus mushrooms that are mistakenly called boletuses, and not vice versa. The fact is that the former usually form mycorrhiza with birch (less often with hornbeam and beech), so even in a mixed forest they are found mainly under birches, while the latter can grow under coniferous trees and under many deciduous trees, including birches. To distinguish between these mushrooms, people usually pay attention to the color of the cap: if its shade is more red (orange-yellow), it means a boletus mushroom, and if it is gray (gray-brown), it means a boletus mushroom. However, without taking into account other characteristics, both of them often fall under this characteristic: both the common boletus (Leccinum scabrum) and the red boletus can boast of a similar brownish-brick color of the caps, as well as the formation of mycorrhiza with birch. And white boletus and white boletus (Leccinum holopus) with their white-cream caps without additional features are not only difficult to distinguish in at a young age, but generally do not fall under such a “color” definition of species.

A young boletus is very similar in appearance to a typical boletus: the cap of a regular hemispherical shape is “put on” a short (from 5 cm) strong cylindrical stem, densely covered with dark longitudinal scales (not a mesh). At favorable conditions The mushroom grows very actively - up to 3 - 4 cm per day - and after 6 - 7 days it is considered ripe. Its leg, like that of the boletus, quickly lengthens to 15 - 18 cm, but is inferior in diameter (no more than 3 - 4 cm), has a weak expansion towards the base and is often curved towards better lighting. The dome-shaped or cushion-shaped (at maturity) boletus cap rarely grows more than 15 - 18 cm in diameter, has a white (in young specimens) tubular layer in the lower part, which takes on a dirty gray tint and noticeably protrudes in old mushrooms. Despite the fact that almost all boletus plants form mycorrhiza only with birch, depending on the place of growth, their caps can differ greatly in both color and surface texture - they can be either smooth and dry, or slightly velvety or moist to the touch. What all boletus mushrooms have in common, however, is that their flesh has best properties only at a young age, because in old mushrooms it becomes loose and watery, noticeably loses its taste characteristics and quickly deteriorates in places where it is touched.

To be honest, the boletus can be considered a rather successful twin of the boletus (false boletus). If we take into account that among boletuses, as well as among boletus, inedible, conditionally edible and poisonous species no, then the first ones, collected instead of the second ones during " quiet hunt", in any case, will not pose a serious danger. Some mushroom pickers consider boletus mushrooms to be even more “worthy of attention” mushrooms, despite the fact that they, like almost all boletus mushrooms, are also included in the second category nutritional value. The reason for such “personal hostility” often lies in the fact that, compared to boletus mushrooms, boletus mushrooms have less dense, watery flesh, which even when fried does not become crispy (rather boiled), and whole mushrooms often fall apart during heat treatment or their tubular layer peels off . When pickled, boletus mushrooms (unlike boletus mushrooms) also do not have a special taste, but rather serve as a good “filler” that absorbs well the flavor nuances of other mushrooms and spices. A significant drawback of these mushrooms is their too rapid “aging”, because even in slightly overgrown boletus mushrooms, the flesh in the stems becomes hard and fibrous, and in the caps it becomes watery-flabby.

Considering that almost all representatives of the Obabok genus are edible and have a set of characteristics that are not typical for poisonous mushrooms characteristics (a porous spongy layer, scales on the stalk and the absence of a ring), some mushroom pickers do not bother themselves with a serious study of the differences between the species of boletus or aspen boletus, limiting themselves to knowledge of the general characteristics by which the first mushrooms can be distinguished from the second. One of the most reliable differences is the popular names: if the boletus can also be called the red mushroom (red mushroom), then the boletus also appears as the birch boletus, gray mushroom, blackie, little guy or grandma. Please note: despite common name kind, only boletus mushrooms are usually called obabki. As noted above, one of the signs (although not for all species) can be considered the shade of the cap (gray for boletuses and red-brown for aspen boletuses). But the most accurate characteristic that can be used to identify even young mushrooms that differ little in appearance is the change in color of the flesh on the cut (fracture). If in most boletuses it turns blue and quickly turns black (the exception is pine and colored-legged boletuses), then in most boletuses it either turns slightly pink or does not change color at all (depending on the type of mushroom).

If speak about taste qualities boletus, then the least tasty can be considered the marsh boletus (Leccinum chioneum), included in the third category of nutritional value. It is popularly nicknamed “sloop” for its very watery (even in dry weather) cap flesh and its thin, often curved stem, covered with light gray or white scales. This mushroom, as the name suggests, grows in damp, swampy birch and mixed forests with moss litter, and in sphagnum bogs. The marsh species with its large (up to 15 cm) sandy-ochre cap is often confused with a false relative growing in the same places - white boletus (Leccinum holopus), distinguished by an even paler (pale pink) color and modest (up to 8 cm) size hats. Mushroom pickers take both types as one, since they are characterized by approximately the same properties of the pulp: it does not change color when cut, does not have a special taste, and spoils very quickly after collection. It is recommended to use young specimens of such watery boletus mushrooms only for boiling or frying, since during pickling they boil down too much/fall apart, and drying them is a complete pain.

Along the edges of peat bogs and shallow swamps, in damp tundra, among shrubby and young woody birch species, pink boletus (Leccinum oxydabile) and multi-colored boletus (Leccinum variicolor) are also found, which are often mistaken for one species by mushroom pickers. Despite the “dubious” places of growth (swamps), these mushrooms not only have a good taste and dense flesh, but also look little like other boletus mushrooms - they often have dense compact caps and thick legs, like boletuses. Common to both species is a characteristic marbled pattern on the slightly velvety (slimy in wet weather) caps and a change in the color of the white flesh to pale pink. And the main difference is the shade of this pattern and the scales on the legs: in the pinking one it is brown-brown with light streaks, and in the multi-colored one it is closer to mouse-gray with white splashes.

The classic common boletus (Leccinum scabrum) grows on relatively dry soils, where it forms mycorrhiza with birch, and has a dry, large (up to 15 cm in diameter) cushion-shaped cap, which in wet weather is also covered with mucus. The color of the cap, depending on the growing conditions, can vary from light gray to dark brown-brown. The pulp of this species does not change color when cut or turns very slightly pink and has a pleasant “mushroom” taste and smell.

Please note: the above listed fungi form mycorrhiza only with birch and are the most common. But among boletus mushrooms there are more rare species, growing under others deciduous trees- oak, beech, aspen and even poplar. Unlike birch varieties, these mushrooms have olive-brown or dark gray (almost black) velvety caps, which often wrinkle with age, and they change color differently when cut. Thus, growing in beech and hornbeam forests, the gray boletus or hornbeam (Leccinum carpini) first turns pink, and then gradually turns gray and, ultimately, turns black. The stiff boletus (Leccinum duriusculum), which forms mycorrhiza with poplar and aspen, looks very variable when cut: pink in the cap, red in the upper part of the stem, and gray at the base. green color, which also gradually gives way to black. By the way, the ash-gray boletus (Leccinum leucophaeum), which grows exclusively under birch trees, looks similar when cut. The chess boletus (Leccinum tesselatum) at the break is very similar to the boletus - at first it turns pink, and then becomes purple and also black. Unlike other varieties, this mushroom forms mycorrhiza with oak and has a relatively thick club-shaped stalk.

It is precisely these mushrooms, growing in places “unusual” for boletus mushrooms, that can inadvertently be confused with the false poisonous satanic mushroom (Boletus satanas). There is this one dangerous mushroom, as a rule, in oak and deciduous forests next to hornbeams and lindens. In adulthood, it can hardly be mistaken for a boletus - satanic mushroom has a powerful leg covered with a bright red mesh layer (like a white one), and a repulsive smell of rotten onions. However, young specimens can sometimes be identified only by a change in the color of the flesh, which within a few minutes turns from white-yellow to deep purple.

Less dangerous false double boletus is bitterling - gall mushroom(Tylopilus felleus). Outwardly, it more closely resembles boletus, although at a young age it can also be mistaken for boletus, and grows more often in coniferous or mixed plantings with abundant coniferous litter. What the bitterling has in common with boletus is a slight pinking of the flesh on the cut, but this mushroom can still be distinguished by its pink tubular layer (in boletus it is white-gray), a mesh pattern on the stem and a very bitter taste, which not only does not disappear with any processing , and even intensifies. When determining the authenticity of mushrooms, it is also useful to pay attention to the places of growth: in contrast to boletus clinging to light edges and clearings, bitterling usually “hides” in shady coniferous forests, near ditches, around stumps, etc. The gall mushroom is considered less dangerous than the satanic mushroom - in encyclopedias it appears as inedible, but not poisonous, so fatal poisoning is unlikely. However, regular consumption of bittersweet (even in small quantity) is dangerous for liver dysfunction, serious intoxication of the body and even cirrhosis.

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Picking mushrooms is an extremely exciting activity, but at the same time difficult. Unexpected difficulties and sometimes dangers await a beginner (and sometimes an experienced) mushroom picker in the forest, the main one of which may be an encounter with poisonous mushrooms. Today we will tell you about boletus. Perhaps someone does not know that this edible mushroom has a double - this is the false boletus mushroom.

Boletus "common"

Today there are more than 40 varieties of boletus. The following types are most often found in our country:

"ordinary";
"grey";
"harsh";
"turning pink";
"multi-colored"

All these varieties live in close proximity to birch, but many mushrooms feel great next to poplar or aspen. Most often, they take root in places well-warmed by the sun, but the soil should always remain slightly moist.

The common boletus has a red-brown cap with a slightly slimy, smooth surface. Dry and hot weather she shines. In young mushrooms it is in the shape of a convex hemisphere. Mature mushrooms are covered with a pillow-shaped cap. It reaches 15 cm in diameter. The pores under the cap of young mushrooms are colored creamy, while those of mature ones are grayish. The stem of the mushroom sometimes reaches 17 cm in height and about four centimeters in diameter, cylindrical in shape, widening towards the bottom. The leg is covered with brownish scales. The pulp is pure white and does not have any specific odor.

Boletus "black"

This variety is distinguished by its dark brown and sometimes black cap and dense stem, which is covered with small black scales. "Black" boletus is most often found in damp, wetlands.

Boletus "turning pink"

This mushroom has an ocher-colored cap, an off-white stem covered with darker-colored scales, and dense flesh that turns pink when cut.

Boletus "swamp"

It has a whitish-cream, sometimes with a bluish or greenish tint, a hemisphere-shaped cap, a thin gray leg covered with whitish scales, and watery pulp.

These types of boletus mushrooms belong to category II edible mushrooms. They keep well. When dried, they become almost black, which does not affect their taste. These mushrooms are usually fried, boiled or pickled.

Edible boletus contains about 35% protein, which is enriched with various amino acids. They contain a huge amount of vitamin PP and other micro- and macroelements.

What does a false boletus look like?

The mushroom, which looks very similar to boletus, can often be found in forests in various regions of our country. Today, many manuals for mushroom pickers are published, in which you can find a description of the gall mushroom (also known as false boletus). Its photo shows a striking resemblance to an edible mushroom. Therefore, it is quite difficult to recognize. It grows mainly on loamy soils and sandstones, covered with a thick layer of fallen pine needles.

We have already mentioned that false boletus has a second name - gall. This is explained by the fact that its pulp has an unusually bitter taste. The false boletus has a gray stalk with rowan berries, the same color and shape of the cap as the edible mushroom, which successfully imitates the true boletus. A small piece of this “double” is enough to spoil the bitter taste of a pan of real boletus mushrooms. It will be impossible to eat such a treat. After cooking, the already very bitter and unpleasant taste becomes more pronounced.

And yet it is possible to identify the deceiver. The method is quite simple, somewhat unpleasant, but very effective. If you have any doubts about the picked mushroom, touch its tubular surface with the tip of your tongue. This does not threaten poisoning, but the feeling of bitterness will be a reason to throw such a find away.

We would like to warn you right away that doctors do not recommend this method of testing. They claim that after a while the mushroom picker will experience slight dizziness, and direct contact with the skin will allow toxins to enter the internal organs. Therefore, you need to learn to visually identify your double.

False boletus: signs

Almost every edible mushroom has poisonous counterparts. The boletus is no exception. Beginning mushroom pickers are often interested in what signs a false boletus mushroom can show.

First, carefully examine the find: because of the terrible bitterness, even insects and worms do not eat the false boletus. Therefore, if the mushroom does not have the slightest speck, this should alert you.

False boletus, a photo of which you can see in our article, has a cap with a velvety surface, while the real boletus has an absolutely smooth surface. Although the place where the mushroom grows can modify its appearance, color and texture - they can become dry and smooth, slightly velvety or moist, even in hot and dry weather. Wet mature caps false mushrooms lose their shape when touched.

A real boletus has a thin stem or slightly thickened towards the bottom. Its cap is no more than 18 cm in diameter. The false mushroom is most often massive and does not have veins in the form of tubes. At a more mature age, it develops a tuberous stem, then the cap straightens and takes on the shape of a saucer.

The gall fungus often grows in places unusual for boletus mushrooms: in oak groves or deciduous forests, near rotten stumps and in ditches.

In real boletus, spots are clearly visible on the stem, reminiscent of the pattern on the trunk of a birch tree. If it is missing, discard your find. On the stem of the false boletus you can see veins that resemble thin blood vessels.

False boletus has a red-greenish or bright brown cap. If you find a green color on it, eating such a mushroom is strictly prohibited. Edible boletus cannot have such flowers. Pay attention to the bottom of the cap. In the gall mushroom it is pinkish, while in the edible mushroom it is pure white.

Poisoning

There is an opinion among experienced mushroom pickers that false boletus is not eaten because of its incredible bitterness. Poisoning by this mushroom has not been proven by scientists. Or rather, they cannot come to a common opinion. Some experts claim that the bitterness of false boletus is not dangerous to humans. Others are sure that its pulp contains toxins that can be absorbed into the blood even when touching the mushroom. After this, they gradually penetrate the internal organs, destroying them.

Therefore, when going on a quiet hunt, study well edible mushrooms and their counterparts. To avoid unpleasant consequences, do not collect mushrooms that cause you the slightest suspicion.

Sponge mushrooms are considered the most delicious; they are the ones who most often end up main goal quiet hunt. Among especially valuable representatives In the third kingdom, a mushroom such as the common boletus stands out. In terms of its nutritional qualities, it is equal to white and has a pleasant “mushroom” taste and aroma. Every mushroom picker should know exactly what boletus mushroom looks like, so as not to confuse it with its inedible double.

Let's take a closer look at the description of the common boletus, which belongs to the sponge mushrooms.

Common boletus (Leccinum scabrum) belongs to the class Agaricomycetes, family Boletaceae. Other common names: birch grass, blackhead, obabok, common obabok.

The cap is always convex (initially hemispherical, then cushion-shaped), medium in size (from 6 to 15 cm in diameter), from gray-brown to brown, even in color. The skin is smooth, silky, slightly overhanging the edge of the cap.
Hymenophore. The tubes are light, then turn gray and are easily separated from the cap.
The leg is white to gray in color, club-shaped in young specimens, then cylindrical with a thickening at the base. Elongated (from 10 to 20 cm in height), not massive (diameter from 1 to 3 cm), with a clear pattern on the entire surface (gray, brown, sometimes black scales).
The pulp is whitish and does not change color when cut; in the cap it is looser, in the stem it is dense and fibrous. Has a pleasant smell.

All representatives of the boletus group are edible.

Species diversity and description

Boletus is a collective name for a number of mushrooms of the genus Leccinum. Excellent growing conditions have led to the fact that boletus species have minor external differences. It is important to know what a particular boletus mushroom looks like in order to be able to distinguish it from other mushrooms.

Swamp (Leccinum holopus)

The marsh boletus, or white boletus, got its name from its place of growth. This mushroom is noticeably different from other boletus mushrooms. The cap is on average from 3 to 10 cm in diameter, but can reach 16 cm. The convex cushion-shaped shape is characteristic only of young mushrooms; with age it becomes flat. The surface is smooth, sometimes wrinkled. The cap is painted in a color uncharacteristic for this group: whitish-cream or grayish with a bluish or greenish tint.

The leg is thin (1-3 cm), elongated (from 5 to 15 cm), whitish or grayish in color, covered with scales of the same color. The scales turn brown only after the mushroom ages and dries out; It is better not to collect such specimens.

The tubular layer is first white, then dirty grayish in color. The pulp is watery, white with a slight greenish tint; the stalk is denser, at the base its color becomes bluish-greenish. Does not change color upon contact with air.

Harsh (Leccinum duriusculum)

The cap is rarely more than 15 cm. The shape is hemispherical, later - cushion-shaped, convex. Young mushrooms have a silky, even pubescent skin, which later becomes smooth; V rainy weather becomes slimy. Depending on the conditions, the color can vary from light gray-brown, sometimes with a purple tint, to brownish-red or ocher-brown.

The tubes are light, creamy, then yellowish or grayish. When pressed, olive-brown marks remain.

The leg is cylindrical, rarely pointed at the base; covered with brownish scales that form a mesh pattern. Unevenly colored: creamy above, brownish below. The flesh in the cap is dense, white, and turns red where it is cut. In the leg it is denser, somewhat harsh; yellowish-green at the base, lighter above. The smell is weak.

Gray (hornbeam) (Leccinum carpini)

This mushroom is most similar to common boletus. The cap is hemispherical, eventually cushion-shaped, up to 8 cm in diameter, rarely up to 14 cm; in young specimens the edge is bent, straightening out with age. The surface is dry, velvety, slightly grainy; painted in brownish-gray tones. In rainy weather the color darkens to olive-brown.

The leg is cylindrical, quite thin (up to 4 cm), long (from 5 to 13 cm); in the lower part it has a club-shaped thickening. The color is uneven: brownish at first, grayish closer to the cap. Its entire surface is covered with whitish scales, which turn yellow over time, then acquire a dark brown tint.

The tubular layer is watery, freely separated from the pulp, whitish or sandy-gray in color; a notch is visible in the area of contact with the leg. The pulp is white: soft in the cap and fibrous in the stem; in old mushrooms it becomes harsh. In air it changes color first to pinkish-violet, then darkens almost to black.

Black (Leccinum scabrum)

The black boletus has a small (5-9 cm) dark brown or almost black cap. The skin cracks with age, partially exposing the flesh. The leg is proportional, cylindrical, white, covered with small dark scales. The tubes are brownish-gray. The pulp is white, darkens at the break.

Pinkish (Leccinum roseofractum)

The pink boletus has a convex, cushion-shaped cap of medium size (up to 15 cm) with age. The skin is gray-brown, pinkish-brown, maybe darker, even dark brown; dry.

The stalk is thin, long, cylindrical, with a thickening at the base in young specimens; sometimes curves, white with brownish scales, which become almost black with age. The tubular layer is light, becoming dirty gray with age. The pulp is dense. This boletus turns pink when cut.

Spreading

The boletus mushroom is widespread. It can be found in Europe, Asia, and America; This representative of the third kingdom successfully mastered even the climate of the tundra. Prefers light mixed or deciduous forests with the obligatory presence of birch trees. It forms mycorrhiza with birches, and selects young trees. It grows especially well in mixed coniferous forests with young birch forests.

Fruiting begins in July and lasts until late autumn. If the summer is not too dry, single specimens can be found as early as the end of June. Feature boletus mushrooms - massive, industrial returns.

The fruiting bodies germinate together, filling large areas; the intensity of germination does not decrease after harvesting the first crops. In this case, the mushroom may completely disappear for a long time and for no apparent reason, and after a “break” return with the same industrial volume.

Where to look and how to collect

If you set out to find boletus trees, examine young birch forests or areas interspersed with birch trees. You can ignore dark, overgrown places - boletus mushrooms are demanding of light. Despite this, only single specimens are found on the edges. The boletus grows en masse only in well-lit clearings deep in the forest.

Young fruiting bodies can hide under a layer of litter, forming the “tubercle” known to all mushroom pickers. The search is greatly facilitated by a straight, long stick, with the help of which the litter is moved apart in “suspicious” places. The mushroom can be cut or twisted. There is no clear opinion, but experienced mushroom pickers advise carefully cutting off the stem so as not to damage the mycelium. In boletus mushrooms, at a certain age, the tubular layer darkens and becomes loose; The pulp remains dense for some time. If you find such a mushroom, separate the hymenophore and leave it in the forest: the spores that ripen in it will give rise to new myceliums.

Mushroom look-alikes

The common boletus has several lookalikes. The most dangerous of them is gall fungus. It refers to inedible mushrooms and can cause food poisoning. You can distinguish false boletus by the following characteristics:

The size of the cap and stem are larger, the mushroom gives the impression of being massive;
the leg is colored in clearly defined pinkish or reddish tones;
on the leg there is a mesh pattern reminiscent of a vascular network;
hymenophore gray-pinkish;
the flesh at the cut site turns pink;
all mushrooms, even old ones, show no signs of damage by insects;
the mushroom grows in a ditch, near a stump, and in other shaded places.

Another mushroom similar to boletus is boletus. This mushroom belongs to the same genus, is edible, processed and prepared using similar technology. Boletus can form mycorrhiza with various coniferous and deciduous trees, including birch, and therefore can be found in birch forests, like boletus.

The cap is brown, but while the boletus has grayish shades mixed into the main color, the boletus has reddish, orange-yellow shades. But this sign is quite conditional. Thus, the marsh boletus (Leccinum holopus) and the white boletus (Leccinum percandidum) are painted the same white-cream colors. They are similar, but they are strikingly different from other representatives of their groups. The stem of boletuses is thicker, and a characteristic bluish color appears on the cut. The flesh of boletus is denser, so they are valued even more. At heat treatment it doesn't fall apart, it becomes crispy. Most mushroom pickers, however, do not strive for precise definition: Sponge mushrooms are mostly edible and have high nutritional qualities, so they take “everything in a row.”

Primary processing and preparation

After collecting boletus mushrooms, you need to start processing as quickly as possible (no longer than 12 hours). If unpeeled, these mushrooms quickly deteriorate. If they grew in a moss-covered area, it is enough to wash and clean the cap and base of the stem from foreign particles. If the mushrooms were collected on sandy soils, they are washed several times; It is better to scrape the surface with a knife.

Then the fruiting body is cut, the places of the cuts are carefully examined for passages left by the worms. If any, damaged areas are cut off. It is better to throw away mushrooms that are too damaged. The tubular layer of old mushrooms is removed.

After cleaning, the mushrooms are boiled in two waters. In the first - to get rid of debris that could not be reached during cleaning. When the water boils, the mushrooms will release quite a lot of foam; you should have a slotted spoon at hand. Remove the foam and drain the contents of the pan into a colander. Transfer the mushrooms into a clean saucepan and pour clean water, add salt and boil for 20 minutes. The boiled mushrooms are placed in a colander and cooled. In this form they can be left on a short time(no more than 2 days) in the refrigerator. If you need to save boiled mushrooms longer, they are placed in freezer. Raw boletus mushrooms cannot be frozen - the process of protein destruction does not stop at subzero temperatures.

Further preparation of boletus mushrooms depends on taste preferences. They can be pickled, salted, used to make soups, or fried.

Nutritional quality. Benefits and harms

Boletus mushrooms belong to the second category of nutritional value. This is a delicious dietary product. Every 100 grams of pulp contains only 31 kcal. At the same time, the composition contains significant amounts of vitamins (B, PP, E, C) and minerals; proteins, including leucine, tyrosine and glutamine. The fibrous pulp acts as a “brush” to cleanse the intestines of toxins.

If you are trying boletus for the first time, start with small portions. In rare cases, it can cause idiosyncrasy. Like any mushroom, it is a heavy product - a single serving should be moderate. There have been no recorded cases of poisoning by this mushroom.

Boletus is a pleasant-tasting mushroom that is easily recognized by its typical appearance. Its tendency to produce mass fruit has made it a favorite of all mushroom pickers. Despite the fact that it does not appear every year, boletus is awaited for fear of missing the peak of the harvest. When collecting, you need to carefully look at each specimen so as not to confuse it with an inedible gall fungus.

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 summer may contribute to the earlier appearance of mushrooms.

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 stem.

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 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 consumption of mushroom dishes is contraindicated, since 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 real boletus from his 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 remained virtually unchanged, feel free to put the mushroom in the basket.

Photo of boletus mushroom

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

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, in terms of digestible protein content exceeds White mushroom. It worms faster than other mushrooms.

Elm boletus 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-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 for complete identification this type 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 first white, then soft grey-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 pleasant-tasting pulp is white, does not change color when cut, and turns slightly gray.

Found from July to October. Dark and dense are appreciated autumn boletus, little wormy due to cold weather.

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 pleasant-tasting pulp is white, does not change color when cut, 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 boletus multicolored 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.

Inedible and poisonous doubles does not have.

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 first white, then soft grey-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 pleasant-tasting pulp is white, does not change color when cut, 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.