Boletus is reddish. What does the delicious boletus mushroom look like and where does it grow?

Boletus (bolet, boletus) (lat. Boletus) is a genus of mushrooms that belong to the kingdom Fungi, department Basidiomycetes, class Agaricomycetes, order Boletaceae, family Boletaceae. The name literally translates to “mushroom growing in coniferous forests" The porcini mushroom, one of the most common species of the boletaceae family, is often called boletus.

Boletus mushroom - description and photo. What does a boletus look like?

Boletus mushrooms have a massive body consisting of a cap and a very thick stalk. The round cap of the boletus often has the shape of a pillow. It can be velvety to the touch or completely smooth. The mushroom stem has a characteristic thickening at the bottom or in the middle. The surface of the leg is fibrous or covered with a mesh of scales, sometimes even. The flesh of the boletus is white or lemon-colored; when cut, it often turns blue, very rarely red, or remains white.

The pores of the fungus are yellow, red, sometimes white. The spore powder has brown different tones.

What is the difference between porcini mushroom and boletus

In Russia, mushroom picking is one of the most useful off-season hobbies. Eating foods of this kind replenishes the supply of protein and vitamins. In addition, mushroom preparations are perfectly stored all winter. However, there is a danger of not recognizing the type of mushroom. So, even experienced mushroom pickers do not always know the difference between a porcini mushroom and a boletus mushroom.

In fact, there is no difference between porcini mushroom and boletus - these are two names for one mushroom. Externally, it is not difficult to distinguish porcini mushrooms from others. The cap of a young boletus is pressed to the leg, and later opens up like an umbrella. The diameter of the cap can reach 25 cm. Of course, if possible, the mushroom will outgrow these dimensions, but then it becomes unsuitable for food. In natural light, the cap of the porcini mushroom has a dark brown or almost black color. Mushrooms grown in shaded areas (under branches, leaves, pine needles) may have a light beige colored cap. The flesh of the cap is white, slightly sweetish in taste, with an appetizing smell of lightly toasted nuts.

The stem of a young porcini mushroom is thick, barrel-shaped, and becomes cylindrical as it grows. The color of the leg is light with a thin mesh pattern. Based on this feature, it is easy to distinguish the boletus mushroom from the Polish and Satanic mushrooms, which are similar in other respects. The height of the boletus stem varies: for mushrooms grown in shaded areas it is longer.

The average weight of a porcini mushroom is from 600 to 2600 grams. Occasionally you come across giants weighing up to 7 kg.

The porcini mushroom grows in deciduous and coniferous forests. Sometimes boletus can be found in heather thickets - heathers. The first fruiting bodies of the porcini mushroom appear in mid-May - early June. The period of mass collection of boletus mushrooms is the beginning of September. At this time, with favorable weather conditions porcini mushrooms appear in whole “families” at once - several dozen in one limited place. There are often cases when experienced mushroom pickers managed to find such clusters of porcini mushrooms, where there were up to two hundred of them. Porcini mushrooms grow quite quickly. New fruiting bodies may appear 2-3 days after harvest. Boletus mushrooms continue to grow in smaller numbers until mid-November.

In terms of nutritional and taste qualities and vitamin content, the porcini mushroom is superior to all other mushrooms. It belongs to the first category and is eaten fresh and salted. Also, porcini mushroom is ideal for drying. Antibiotics that are lethal to Koch's bacillus (the causative agent of tuberculosis) were found in boletus mushrooms. Porcini mushrooms are also believed to contain antitumor substances.

Conclusions:

Porcini mushroom and boletus mushroom are two names for the same mushroom.
The porcini mushroom has a sweetish pulp with an appetizing smell of lightly toasted nuts.
The average weight of a porcini mushroom is from 600 to 2600 grams.
The porcini mushroom grows in deciduous and coniferous forests.
The period of mass collection of boletus mushrooms is the beginning of September.
Porcini mushroom belongs to the first category and is eaten fresh and salted.
Porcini mushroom is ideal for drying.

Where do boletus grow?

Boletuses are one of the most common mushrooms in the world. They can be found all over to the globe, except for Australia and Antarctica, because their main condition is a temperate climatic zone.

Boletuses most often live in coniferous forests (after all, this is where their name comes from), but it is very likely to find them in mixed, as well as deciduous forests.

You should look for boletus mushrooms, first of all, under spruce and pine. No less than these mushrooms love to settle under chestnut, beech, hornbeam and oak. If you're lucky, you can find them next to birch trees, as well as near juniper thickets. Boletus mushrooms grow mainly in groups, but individual specimens are also found.

The mushroom very rarely lives in the tundra and forest-tundra, but in the northern taiga it is possible to collect a large number of excellent boletus mushrooms. And if on the territory of the forest-steppe these delicious mushrooms When mushroom pickers come across them less and less often, they are no longer found in the steppe at all. Also, the fertility of boletus mushrooms is greatly reduced when moving from lowland forests to mountainous areas.

When do boletus appear?

The mycelium of the fungus begins to grow from early spring until late autumn.

Since air temperature and humidity play a huge role in the appearance of a sufficient number of these tasty gifts of nature, the greatest likelihood is to meet them on small sunny lawns, on the edges and abandoned paths. Since boletus mushrooms react negatively to high temperatures and lack of rain, you should not hope for their high yields in dry summers.

Growing boletus

Few people know that they can be grown in a simple garden bed, without using any special complex techniques, without special greenhouses, basements, lighting and moisture. First you need to prepare special soil; any dacha, garden, or land will be suitable for this.

We lay horse manure in a layer of 10-15 centimeters on the selected area, and top it with a thoroughly mixed mixture of the following composition: 1 part clay, 4 parts chernozem, 2 parts rotted leaf sawdust and 3 parts rotted leaves.

Next. Either we buy boletus mycelium (fortunately, it is now sold in Seeds stores), or we go into the forest and find mature boletus mushrooms, cut off the caps and turn them over with the tubular part onto paper. After 1-2 days, the same mycelium remains on the paper - tiny mushroom seeds. One medium-sized boletus (cap about 15-20 centimeters) is enough for 3 square meters.

Be careful because... the seeds scatter at the slightest breath of wind, we transfer the seeds to the garden bed and cover them with rotten leaves. Do not let the mushrooms dry out by watering them with water in dry weather. room temperature. Also, as an additional sowing, you can soak overripe boletus caps in water for 2-3 days, and when they completely “spread” into strings, water the area with them.

When the boletus mushrooms sprout depends on the weather and the amount of rain, but the sprouts are friendly and even. For the season from 1 square meter You can collect up to 100 boletus mushrooms.

Mushrooms bear fruit for up to ten years or longer in one place, although to do this they must be fed annually for the winter with a mixture of horse manure and leaf humus. You also need to leave 1-2 mushrooms per meter until they are completely ripe.

Almost all mushroom pickers know that mushrooms should not be cut, but twisted, because this may damage the mycelium.

The mushrooms come out just right, beautiful, even, of the highest quality. They do not require any care throughout the year, with the exception of watering during particularly dry periods. Such mushrooms literally “fly away” in the markets. Restaurants are “hunting” for them. So if you start growing boletus at home, you will not be left without profit!

Porcini mushroom - boletus, what properties does it contain?

Among the variety of mushroom varieties, there are more and less useful species. Thus, some varieties have exclusively negative properties, which can have a very bad, painful, and in some cases even fatal effect on a person, while in other cases, useful varieties bring only benefits to a person’s life. Today, we will talk specifically about a useful mushroom - porcini mushroom, which is better known as boletus. The porcini mushroom has a large, fleshy cap, as well as a relatively thick stem. The cap of a boletus can be either light or dark in color, it depends on its age, and in no case depends on the fact that it is harmful or not. Because many people, when they see a dark mushroom cap, immediately begin to be wary, so don’t panic. Also, the color of the cap may depend on where the mushrooms grow. For example, a mushroom growing in a pine forest may have a darker cap than a mushroom growing in a birch grove.

The porcini mushroom, boletus, has a lot of other names, but it is with this name that it is most famous. It is known that mushrooms of this variety can grow to impressive sizes, up to 30 cm in height. Also, porcini mushrooms are often confused with mushrooms that are not intended for consumption. Most often, the subject of this confusion is the gall fungus. However, it is quite simple to distinguish them - the boletus has a yellowish or slightly greenish surface at the bottom of the cap, while in the gall fungus this surface simply has a dirty appearance. Moreover, on the leg inedible mushroom there is a mesh pattern, and its flesh is bitter enough to understand that it is not worth eating. While boletus can be easily consumed even in its raw form. Well, let's talk directly about the porcini mushroom and what beneficial properties it can bring to the human body.

Calories and nutritional value of mushroom

It is worth noting the calorie content of boletus, since it is only 22 kcal, naturally, per 100 g of product. Interestingly, pickled mushrooms contain the same amount of calories, but dried mushrooms, there are about 280 kcal, which means that when dried, this mushroom becomes very nutritious, and in addition, it contains a large amount of proteins. Thus, the nutritional value is: 4 g of protein, 1.5 g of fat and only 1.1 g of carbohydrates.

Useful properties of boletus

But, we will dwell in more detail on the beneficial properties of the mushroom, since it key stage on revealing the secrets to this product. Here, one cannot fail to note the useful composition, due to which boletus is of high value. So, it contains a high content of vitamin A, as well as vitamin B1. Porcini mushrooms also contain vitamin C, as well as a large amount of vitamin D. More than other products, boletus mushrooms contain a substance such as riboflavin. This is a substance, a compound that is responsible for nail health and growth , as well as for hair growth and the formation of new skin cells, respectively, and skin. Also, riboflavin is very important for the normal functioning of the thyroid gland - if it is healthy, you can already get rid of many diseases.

Porcini mushrooms have a very aromatic and specific taste, but in addition, they are also known for their ability to stimulate secretion in the stomach, thereby stimulating the secretion of gastric juice. By the way, mushrooms stimulate juice production much more effectively than fried meat. Since mushrooms contain a high content of sulfur, as well as various polysaccharides, boletus mushrooms can help in the fight against cancer. Also, among other things, boletus has an anti-infective and disinfecting effect. In addition, boletus has a tonic effect on the body.

The mushrooms also contain a special ester - the so-called lecithin, which in turn prevents the deposition of cholesterol in the blood and on the walls of blood vessels, which is very useful in cases of atherosclerosis and anemia. Amino acids contained in mushrooms support tissue and cell renewal processes. The main amino acid that helps in this is ergothioneine, and it is also beneficial for the eyes and liver, as well as for bone marrow and kidney function. Boletus also contains glucan. This is a special type of carbohydrate, which is also a potent antioxidant, having a significant and serious effect on the body’s immunity, preventing the penetration of various bacteria and viruses into it, other carcinogens, as well as fungi. Porcini mushrooms also contain enzymes that help break down fat deposits and glycogen.

It is very important to know the information that mushrooms are a source of proteins that have a positive effect on the body. In general, mushrooms are heavy food that is difficult for the body to absorb and process. Therefore, it is necessary to consume them, firstly, slowly, and secondly, in moderation. It is best to eat mushrooms together with juicy vegetables, boiled or fried (by the way, fried mushrooms are harder on the body than boiled ones). For example, mushrooms are also well digested as an additive to soups.

In particular, the white boletus mushroom is used as medicine with diseases such as tuberculosis and loss of strength, with metabolic disorders and non-absorption in the body. Dried mushrooms contain a special alkaloid called hercedin. It is most often used during the treatment of angina pectoris. With the help of aqueous extracts based on boletus, they cope with ulcers and frostbite.

As for dried mushrooms, in fairness it should be noted that such mushrooms retain their taste and nutritional qualities very well. In addition, they are successfully used in the prevention of tumor diseases.

Harmful qualities of porcini mushroom

Of course, everyone knows that even the most edible mushrooms can pose some threat to the body. Also, many of us are aware that mushrooms have a very strong degree of sorption, that is ability to absorb toxic and radioactive substances , absorption of cesium and strontium, mercury, lead and others chemical elements. That is why, sometimes you should beware of mushrooms collected near roads and highways, industrial facilities and those places where you are sure that it is contaminated. Another thing is eating mushrooms purchased in stores. Such mushrooms are grown in special greenhouses - special rooms and basements, where these mushrooms are not afraid of contamination.

It is also recommended that young children consume mushrooms, since their digestive system is still too vulnerable and weak, and sometimes cannot cope with heavy food - the shell of the mushroom, which is practically resistant to the child’s gastric juice. Therefore, limit the consumption of mushrooms to children under the age of 10-12 years. And only with the onset of this age can you begin to allow the consumption of mushrooms, however, this must be done gradually, starting with young mushrooms and ending with well-ripened samples.

The most common types of boletus

Burrows boletus (Boletus barrowsii)

The diameter of the Burrows boletus cap ranges from 7 to 25 centimeters. The shape of the cap can be either flat or convex. The color of the skin can range from white to gray and yellow-brown.

The height of the leg reaches 10-25 centimeters, and the width is 2-4 centimeters. The leg is club-shaped, white in color, its surface is mesh.

The pulp is dense, whitish in color with a sweetish taste. The thickness of the tubular layer is 2-3 centimeters. As they age, the tubes change from white to yellowish-green. Spore powder is brown-olive in color, the shape of the spores is spindle-shaped.

Burroughs' boletus creates mycorrhiza with conifers and deciduous trees. These mushrooms are common in North America, but they do not grow in Europe. Fruits singly or in large groups. The harvest can be harvested in June-August.

Bronze boletus (Boletus aereus)

The cap of the bronze boletus is dense and fleshy. Its shape changes with age from spherical to prostrate. The surface of the cap is velvety and may be granular with fine cracks. The color of the cap is dark - brownish-brown, almost black.

The pulp is dense, white, with a good smell and taste. The leg is cylindrical, thickened at the base, strong and massive. Its color is reddish-brown. The leg is decorated with a whitish mesh pattern.

The tubular layer is initially creamy white but becomes yellowish over time. The tubes are small and short. The spores are spindle-shaped, the color of the spore sac is olive.

Bronze boletuses grow in oak, beech and oak-hornbeam forests. These mushrooms are common in Southern and Western Europe, as well as North America. They grow in areas with warm climates. Rarely found in mountainous areas.

The collection season for bronze boletuses is from July to October. And in Austria they can begin to bear fruit as early as May. In terms of taste characteristics, this mushroom is equivalent to a porcini mushroom.

Boletus bicolor

The cap of the bicolor boletus is convex at first, but as it grows it changes to open. The color of the skin is pink-red. The pulp is very fleshy.

If the pulp is cut, its yellow color will change to blue. The leg is pink-red. The tubular layer is yellow in color.

Bicolor boletuses grow in North America. The harvest season is summer months.

Boletus appendiculatus

This mushroom is also called shortened boletus, brown-yellow boletus and reddish boletus.

The diameter of the boletus cap varies from 5 to 20 centimeters. Initially it has a hemispherical shape, but with age it becomes cushion-shaped. The color of the cap is yellow-brown, chestnut, light brown. Stem, pulp and tubular layer richly yellow.

The stem is elongated; an additional growth can often grow on the stem, similar in appearance to a root. The color of the leg becomes darker from bottom to top. The leg is decorated with a light or brown mesh pattern. The pulp is dense, slightly bluish with a sour odor.

Boletus maidens grows in deciduous forests. The collection time is in the summer-autumn period.

Yellow boletus (Boletus impolitus)

Initially, the cap of the yellow boletus is hemispherical in shape, but then it changes to flat. The surface of the cap is slightly wrinkled or smooth, yellow-brown in color. In wet weather the cap is slimy, and in dry weather it becomes dull.

The height of the leg varies from 4 to 12 centimeters, its shape is tuberous. The color of the leg is yellow-brown, there is no mesh structure. The length of the tubes is 1-2 centimeters, their color is bright yellow. Olive colored spore powder.

Royal boletus (Boletus regius)

The diameter of the cap is 6-15 centimeters. It is fleshy, semicircular in shape, and velvety to the touch. In adult mushrooms, the cap is “naked” and may have small wrinkles on it. The color of the cap can vary over a wide range - from pink, red-pink, to red-brown and violet-red. The tubes are lemon yellow.

The height of the leg varies from 5 to 15 centimeters, the shape is barrel-shaped, and over time it becomes cylindrical. The color of the leg is chrome-yellow, its base is decorated with wine-red spots, and in the upper part there is a fine white mesh.

The pulp is very dense, quite hard, light yellow or bright yellow. In its raw form, the pulp has a pleasant taste, the smell is not pronounced.

The royal boletus grows in Southern Europe. In our country, these mushrooms are found in the Primorsky Territory. Their habitat is oak forests on calcareous and sandy soils.

The royal boletus harvest time is from May to September. In terms of taste, the royal boletus belongs to category II, it is very tasty, and also rich in vitamins. Royal boletus can be called a delicacy. These mushrooms can be salted, pickled, stewed, fried, dried and boiled. Royal boletuses have been domesticated and grown.

Porosporus boletus (Xerocomus porosporus)

This mushroom has a hemispherical or cushion-shaped cap. The skin on the cap often cracks, resulting in a characteristic network of white cracks on a gray-brown or dark brown background.

The color of the leg is gray-brown, its base is brighter. The tubes are lemon yellow and turn blue when pressed.

Boletus reticulatus

This boletus is sometimes classified as a type of porcini mushroom. In terms of taste, the boletus reticulum is valued as highly as the porcini mushroom. The cap is fleshy and durable, spherical in shape; over time it becomes convex. The skin is velvety, but as it grows, whitish cracks appear on it, from which the mushroom got its name. The color of the cap varies from ocher to brownish.

The leg is cylindrical, quite strong and fleshy, thickened at the base. The leg also has a white or brown mesh, and under the tubes it becomes yellowish. The tubes are very small. The pulp is white, slightly spongy, with a sweet taste and strong odor.

Reticulated boletuses grow in deciduous forests, preferring oaks and beeches. They can sometimes be found on the plains, but mostly grow in hilly areas. The fruiting season is from late spring to mid-autumn.

Nutritional quality reticulated boletus are highly valued. This mushroom contains a large amount of riboflavin, which has positive influence on the skin, nails and general condition of the body. These mushrooms are used to treat angina, ulcers, frostbite and other diseases.

Fechtner's boletus (Boletus fechtneri)

The cap is hemispherical, becomes flat as it grows, and is light brown or silvery-white in color. The surface of the cap is smooth or with slight wrinkles; in wet weather it becomes covered with mucus. The height of the leg is 4-15 centimeters.

The shape of the stalk is tuberous, its lower part is thickened. The color of the leg is yellow, red-brown at the base, with a mesh pattern. The tubular layer is yellow.

Horton's boletus (Boletus hortonii)

The young mushroom has a convex cap, and then it changes to a prostrate one, with an uneven surface of red-brown or ocher-brown color. The leg is cylindrical or club-shaped, 4-9 centimeters long. Spore powder is brown-olive in color.

Horton's boletus grows in fairly small groups in beech and oak forests. The fruiting season occurs at the beginning of summer and continues until the beginning of autumn.

Boletuses are one of the most large mushrooms. The weight of individual individuals can reach 3 kg, although the fruiting period of boletus is short, only 7 days.

The boletus mushroom is one of the most common species of the Boletaceae family. Among the most common types of boletus are the white oak mushroom (sometimes called the reticulated boletus), the bronze boletus and the maiden boletus. All these mushrooms have long been used as food, and in our times they are a delicacy, since the halo of their distribution has significantly decreased.

Below you will find a photo and description of the boletus mushroom, information about where they grow and recommendations for using these mushrooms in cooking.

Cap of the bronze boletus (Boletus aereus) (diameter 6-16 cm): brown or brown, often almost black. It has the shape of a hemisphere; in old mushrooms it becomes flat.

Leg (height 6-12.5 cm): lighter than the cap, sometimes reddish in color. It has a cylindrical shape, less often club- or barrel-shaped, dense and hard. Tapers slightly from bottom to top.

Tubular layer: light brown or beige, turns greenish when pressed. Depending on the age of the mushroom, it can be creamy or yellowish in color. The pores are very small, round in shape.

Pay attention to the photo and description of boletus pulp: like the white oak mushroom, it is white, dense and very fleshy.

When it grows: from late May to early October in Europe and North America.

Where to find: in deciduous warm forests (oak, beech, hornbeam).

Eating: has excellent taste properties in any form - boiled, fried, dried, salted.

Application in folk medicine: does not apply.

Other names: dark bronze porcini mushroom, copper porcini mushroom, hornbeam porcini mushroom, chestnut porcini mushroom, oak mushroom, rudiak. You can judge what this species of boletus looks like by its French name: in France, in addition to the traditional “bronze boletus,” the mushroom has a name, in lately, prohibited in European literature, is “the head of a Negro” (tete de negre).

According to the description, the bronze boletus mushroom is similar to gall fungus (Tylopilus felleus), but its tubular layer has a pinkish tint.

Boletus mushroom

As you can see in the photo, the mushroom boletus(Boletus appendiculatus) has a cap with a diameter of 7-18 cm. Its color is brown-golden, less often with a reddish tint, almost flat, sometimes slightly convex in the center. The edges are usually slightly curved inward.

Leg (height 8-16 cm): lighter than the cap, along its entire length with a yellowish mesh, which is practically absent in old mushrooms. The lower part is strongly pointed.

Tubular layer: bright yellow.

Pay attention to the photo of boletus pulp: it is lemon-colored and turns a little blue when pressed or at the cut site. Very dense. Has a pleasant aroma.

Cap of the net boletus (Boletus reticulatus) (diameter 7-25 cm): from yellow to brownish brown. In young mushrooms it is hemispherical, becoming convex over time. Velvety to the touch.

Leg (height 3-11 cm): yellowish or light brown, lighter than the cap, usually with a network of small veins, but in young mushrooms it can be almost smooth. Tapers from bottom to top, thick, dense and fleshy.

Calorie content

Whitemushroom(lat. Boletus edulis), or boletus - a tubular mushroom from the genus Boletus, class Agaricomycetes, family Boletaceae, often abbreviated as white, because of the characteristic color of its pulp.

No mushroom can compare with white mushroom nutritional value. Many people know this mushroom under the name "" For lovers " quiet hunt“He enjoys well-deserved authority.

Collection rules

Mushroom pickers prefer to takewhole - to do this, the found fruiting body needs to be quietly shaken from side to side, while slightly twisting the leg, it will gradually move away from the mycelium without disturbing it. The number of boletus mushrooms found often characterizes the degree of success of a mushroom hunting trip. Other mushrooms (saffron milk caps, boletus russula) are readily collected, but they do not evoke such admiration and joy. And if they managed to find several handsome boletus mushrooms, they will definitely be put on top, as if crowning the result of the mushroom trip.

Why is this mushroom called white? Because its pulp, tubular layer and stem remain white no matter the processing method.

Description of porcini mushrooms

White hat

The boletus cap reaches 25 cm in diameter. At first it is hemispherical, then flatter and dry. The color may vary depending on the forest in which the porcini mushrooms grow. Boletuses grown in the spruce forest have a small reddish-brown cap and a high, relatively thin stem. In boletus from pine forest the cap is larger, and its color is browner, the stem is shorter and much thinner than that of the spruce one. The boletus mushrooms that are found in birch forests are very light, their cap is light brown in color, and the leg is thick, widening downward. The color of the cap also depends on the lighting. Boletus mushrooms grown in a sufficiently illuminated place have a dark brown, almost black cap, while those grown in shaded places have a light, almost white cap. Usually such a cap is found on mushrooms hiding under branches, leaves, pine needles, or in moss. The tubular layer of the boletus is finely porous, changing its color as it grows from white to yellowish, and then greenish. When broken, the tubular layer does not change color and is easily separated from the pulp.

White mushroom stem

The stalk is up to 20 cm long, up to 10 cm thick, at first tuberous, becoming cylindrical as it grows. The color is whitish or light brown with a white mesh pattern in the upper part or along the entire length.

The nutritional value of the cap and stem is the same only for young boletus mushrooms. As the mushroom grows, the stem becomes harder; fiber and hemicellulose accumulate in it, which give the stem strength and hardness.

Young mushrooms and the caps of already grown mushrooms have a slightly sweet taste when raw and an appetizing smell of lightly toasted nuts. As the leg ages, it loses these properties.

Where do the white ones grow?

Favorite growing places porcini mushrooms - dry, sparse birch groves, pine forest or spruce forest located on a slightly elevated area. The forest in which boletus mushrooms are found is not very light, cool, but also not damp or dense. You will never find a porcini mushroom in damp wetlands, in too damp and high moss, on hummocks, in tall thickets of blueberries and lingonberries. Porcini mushrooms do not grow in a dense thicket, and they do not like direct sunlight. Most often, boletus mushrooms hide among short grass, under leaves, or where fallen pine needles lie in a thick, soft layer.

If the summer is humid and rainy, boletus mushrooms should be looked for at higher elevations, where it is not very damp. In dry summers, they are found in hollows where it is cooler and more humid.

White appearance time

The time of appearance of boletus mushrooms can be determined by the appearance of fly agarics. Take a closer look, if you see one boletus, look nearby for another and a third. Boletus mushrooms grow in whole families. In one place, if no one has been there before, you can find 10...15 mushrooms.

Porcini mushrooms grow from June to October, but if the summer is humid and warm, they can be found earlier. Autumn porcini mushrooms are considered the best in terms of nutritional value. Like all mushrooms, boletus mushrooms grow quickly. If a fungus that has just emerged from the ground weighs 2 g, then after a week its weight increases to 200 g. Giant boletuses weighing up to 600...700 g are often found. There are cases when the mushroom grows up to 5 kg, but, unfortunately, such handsome heroes are most often not suitable for food: overgrown mushrooms contain a lot of fiber that is not absorbed by the human body, in addition, they are usually affected by worms.

Chemical composition of porcini mushrooms

The nutritional value of boletus mushrooms is determined by their chemical composition. They contain 11.6% dry matter, including 3.7% complete protein, which includes all essential amino acids. In terms of nutritional value, boletus protein is almost equivalent to meat protein.

Rich in a set of vitamins and minerals. There is especially a lot of iron - 5.2 mg per 100 g of product, and in dried mushrooms - 35 mg per 100 g. For comparison: in garden strawberries - 1.2 mg, that is, more than 4 times less, in gooseberries almost 100 mg less 8 times, in raspberries and black currants 4 times less. Mushrooms differ significantly in the content of the hematopoietic element - cobalt. IN fresh mushrooms it contains 6 mg per 100 g, and dried - 41 mg per 100 g. That is, 3 times more than in raspberries, and 1.5 times more than in strawberries and currants. More than in berries, in porcini mushrooms manganese, fluorine, zinc, which are lacking in daily consumption products.

Macroelements are of particular value. For example, potassium contains 468 mg per 100 g, which is 3 times more than in garden strawberries, and almost 2 times more than in gooseberries and raspberries. In terms of the amount of phosphorus, porcini mushrooms are superior to all cultivated types of berries.

Porcini mushrooms are especially rich in extractive substances, which, when cooked, give the broth an appetizing smell and contribute to better secretion of gastric juice. Porcini mushrooms are superior in their juice properties meat broth. And what a delicious smell dried mushrooms have!

Young porcini mushrooms contain significantly more complete proteins, minerals and vitamins than old ones.

Porcini mushrooms are suitable for all types of processing. Some people even eat young porcini mushrooms raw. Their slightly sweet flesh, sprinkled with salt, is quite tasty.

Types of porcini mushrooms with photos and descriptions

Porcini mushroom (lat. Boletus reticulatus), boletus net

Bronze boletus (lat. Boletus aereus), copper white mushroom, hornbeam

White birch mushroom (lat. Boletus betulicola), spikelet

White pine mushroom (lat. Boletus pinophilus), boletus, pine-loving boletus

White oak mushroom (lat. Boletus edulis f. quercicola)

Spruce porcini mushroom (lat. Boletus edulis f. edulis)

White mushroom, boletus (aka royal mushroom or king of the forest) - valued by lovers of “silent hunting” for the pleasure that can be obtained in the process of collecting it. Housewives love it for its extraordinary taste properties and the variety of dishes to which it is able to convey its unique taste. The porcini mushroom is not alone, it has a large family, many relatives, united into a whole species. How then can you determine, without making a mistake, whether this is the copy you need? And how to distinguish a false mushroom from a real one? To figure out what this mushroom looks like and how to identify it, a description will come to the rescue.

The cap and stem of the porcini mushroom, the fruiting body, are fleshy, dense, and large. The size of the upper part ranges from 6 to 25 cm. In young people it resembles a hemisphere, in mature ones it is more flattened. The surface can be different: wrinkled, smooth, velvety; at high humidity covered with a light layer of mucus.

The hymenoflor (the layer under the cap containing pores) usually easily detaches from the mass of the upper part. Disputes can be like different shapes, as well as color and size. What the color of the crown will be depends on the forest in which the mushroom grows:

in the oak forest the cap is pale, whitish;
in pine it is dark brown;
in spruce it is almost black;
in deciduous light.

The leg (4 to 10 cm high, 2-5 cm in diameter) has a thickening in the middle or downwards. The surface is covered with a relief mesh pattern, less often with dots. The flesh of the mushroom may be yellow, turning blue when cut.

Why is the porcini mushroom called white?

There is no clear explanation for why it is called white and the time of origin of the name. In the old days, the concept of “mushrooms” included all edible representatives of this genus. Dahl's dictionary provides an interpretation of “white”, contrasted with “black”, less valuable tubular ones.

The next variant of the origin of the designation can be considered the property of the porcini mushroom to retain color: when frying, boiling, being dried or pickled. By the way, if you know the recipe, you can prepare them for the winter and enjoy the taste in the cold. The ability of the mushroom to sometimes remain white when cut without turning blue can also be considered the reason it received this name.

What is the difference between boletus and white

In the generally accepted systematization, these are different types of the boletus genus. Each of them grows exclusively under its own tree (spruce, oak, birch). However, in the domestic organization of concepts, the translation of the word boletus as boletus has been established, which introduces confusion into the concepts, since “boletus” means “a white mushroom growing in a forest,” that is, in a pine forest.

Boletus and white are two names for the same fruit. If you want to know how the boletus mushroom differs from the white one, the difference is in the color of the crown (in the boletus mushroom it is more saturated with shades from red to chocolate), and the habitat - the white mushroom can grow in dense thickets, clearings, clearings, and edges.

Types of porcini mushrooms

There are many types that differ depending on the color and the places in which porcini mushrooms grow:

reticulate;
Polish boletus mushroom.

Turning blue

Also called “powdered flywheel”. The upper part is small, up to 5 cm, curved. The bright yellow hymenoflora instantly turns blue at the break. The leg is up to 7 cm high, yellow in color with red-brown dots-patina, does not exceed 2 cm in width, the trama (fleshy part) is brown-yellow, turning blue when broken. It grows mainly on sandstones from June to September.

Bronze

The upper part is from 7 to 17 cm in diameter, knocked down, at first convex, flattening as it develops. The outer layer is smooth, gradually straightening at the edges, and over time, notches and depressions appear on it. The surface layer is not covered with mucus.

The hymenoflor, attached to the stem, is whitish, light gray, then changes to pale yellowish, cream and olive-yellow with a brownish tint; when pressed, it darkens rather than turns blue. The lower part is elongated, rounded, thickening downward.

This species grows in deciduous forests from Spain to Western Ukraine, Sweden, and North America.

Rooted

It also has other designations:

Due to its bitter taste, it is inedible, although not poisonous. The top reaches 20 cm, has the shape of a hemisphere, turning into a pillow-shaped one; the folded edges straighten as they grow. The tubes of depressed hymenoflora are lemon-yellow, turning blue when cut. The supporting part reaches 8 cm in length, 5 cm in diameter, resembles a tuber in appearance, and stretches out with age, leaving a thickening only at the bottom.

Prefers the warmth of deciduous forests, forms mycorrhiza (symbiosis) with oak and birch.

Pine

The same boletus. The color of the crown varies from white, dark red to yellow and brown. It itself reaches 30 cm, rarely – 50 cm. The lower part grows to 16 cm.

This representative forms mycorrhiza with pine, spruce, as well as beech, chestnut, and hornbeam. Prefers sandstones, bears fruit in groups from mid-June to mid-October, sometimes after the first frost.

Reticulate

Also called oak tree. The defining feature is a clear mesh along the entire short leg. It has a large velvety straw-ochre, whitish-cream with the possible presence of small cracks and scales in the center of a hat 5-15 cm, sometimes 20 cm in diameter, as if worn on a thick stocky leg.

The ocher color of the hymenophore intensifies with age, reaching a dirty olive color. The leg injury may be red. Although it contains toxic substances, the mushroom is edible, since they are destroyed during heat treatment, but combined use with alcohol is not recommended. Grows in the mountains of the Caucasus and Crimea.

Woody

Woody, or birch, grows in forests mixed with this tree. The top is light brown, brownish or sandy. The leg is at first thick, ovoid, then elongated, thickening downward. Large specimens may resemble boletus mushrooms.

Rose gold

Poisonous. Context (or trama) is yellow, fleshy, tasteless and odorless, turns blue when cut. The leg is first ovoid, then club-shaped, from 5 to 12 cm in height and 3-5 cm in thickness, covered with a mesh. The cap is yellow-brown, slightly pink or reddish; velvety, dry, matte and darkening over time.

Polish

Also called: moss, chestnut, pansky, brown. The crown, measuring from 5 to 15 cm in diameter, resembles a chestnut in color and shape, round and brown, although reddish tones are also possible. The tubes are initially whitish, turning olive-yellow and turning blue when pressed. The whitish or yellowish trama turns blue when cut, has a pleasant aroma and a slight sour taste.

How to look for porcini mushrooms

If you don’t know how to look for porcini mushrooms in the forest, pay attention to the soil: sandstones, sandy loams and loams; they “choose” this kind of soil, avoiding peat bogs and swamps. Their neighbors are pine trees, Siberian cedar, birch, beech, hornbeam. Moreover, the age of coniferous trees must exceed 50 years, and deciduous trees 25.

Growth most often occurs “in families” from 5 to 40 pieces not far from each other. But not only the trees with which they create symbiosis can indicate the possible location of these fruits. Frequent neighbors of porcini mushrooms:

red fly agarics;
morels;
anthills;
white grass

If the summer is wet, then boletus mushrooms can be found on warm and dry hills, clearings, edges, and when there is no rain - under trees in thick grass. Until what month can you pick porcini mushrooms? Usually from mid-June to the end of September.

When the difference between day and night temperatures is significant, the weather is rainy, mushrooms grow poorly. At what temperature should you look for them? Optimal – from +15°C to +20°C with low humidity.

How quickly does porcini mushroom grow after rain? The day after rain (not a downpour or a lingering cold one) development begins. It is important that the mycelium, located at a depth of 5-10 cm, is well moistened. And then, from about 5 days, against the background warm temperature firstborns appear.

How long does it take for porcini mushroom to grow? It usually grows to medium size in 5 days and then continues to grow for about 2 more weeks.

Beneficial properties of porcini mushroom

This mushroom is loved not only for amazing taste. Its beneficial properties of porcini mushroom allow it to be used for the prevention and treatment of certain diseases. Borovik:

has an antitumor effect;
activates the production of gastric juice better than meat broths;
is a barrier against cholesterol deposition on the walls of blood vessels;
the amino acid ergothioneine is very important for vision and internal organs;
helps in the treatment of frostbite;
supports the body during angina pectoris;
source of proteins;
partially prevents neoplasia;
increases vitality.

Dangerous doubles of porcini mushroom

False mushrooms can be found in the same places as edible ones. They also grow in groups, sometimes in large numbers next to the real ones, which is where the danger lies.

Gall mushroom or mustard

This dangerous double The porcini mushroom belongs to the genus Tilopilus and looks very similar to the boletus mushroom. Grows on heated sandstones, loams, fertilized with fallen pine needles. Outwardly it resembles a young oak tree, but the hymenoflor is colored pink, often visible only at the break, or a dirty white hue.

How to distinguish a false white mushroom from a real one? The difference is the bitter taste, which is enhanced by heat treatment. When pickling, the bitterness is overcome by vinegar; when soaked, it disappears. However, it is not recommended to eat it due to the content of toxic substances that settle in the liver and can cause cirrhosis. Toxins easily penetrate the bloodstream through tactile contact or a bitterness test.

Satanic mushroom

Another dangerous double from the Bolet family. It grows on limestone soils in forests with linden, oak, beech, hazel, and chestnut, forming a symbiosis with them. The crown of the inedible boletus is flatter in shape, 10-20 cm, dry, dense, buffy-pale. The context is white, slightly bluish at the break. The barrel-shaped lower part reaches 10 cm in height and 6 cm in width, has red shades in the crown zone.

This specimen is poisonous or conditionally edible, since the toxicity disappears after ten hours of soaking and subsequent heat treatment, without which consumption leads to severe poisoning or death.

The origin of its name, boletus, like many of its other brothers (for example, boletus), is due to its habitat. That is why this mushroom is called so because it can be found most often and in large quantities in pine forests.

Boletuses are edible mushrooms and are awarded the first and second degrees of nutritional value. In addition, with their pleasant taste, they have captivated mushroom pickers since ancient times, and the many ways to prepare them were appreciated by skillful housewives.

Boletus (or boletus) belongs to the class Agaricomycetes, genus Boletaceae and family Boletaceae.

Characteristic

Mushroom dimensions

Fans of “quiet hunting” are very happy when they see boletus in a clearing - after all, given that they often grow in groups and are quite large in size among other edible mushrooms, you can very quickly collect a full basket of excellent gifts of nature. Having in their arsenal such positive qualities as fairly large parameters, at a more mature age they can generally reach impressive sizes and gain up to 1 kg of weight.

hat

The color of the cap varies from white and light yellow to dark brown, almost black - depending on the species of boletus, of which there are a huge number in nature. Regarding the size of the cap, it also has a wide range - on average, from 5 to 25 cm in diameter. Boletus belongs to the cap type tubular mushrooms and has light white, yellow and even reddish pores, and spore powder is characterized by all shades of brown. The shape of the cap is round, and can have either a cushion-shaped or flat appearance. In terms of tactile sensations, it is dry, velvety, and absolutely smooth to the touch.

Pulp

The boletus pulp is white or light yellow, lemon-colored. In most species the cut turns blue, in some the color remains unchanged or turns red.

Leg

The size of the mushroom stem is also directly dependent on the subspecies - but, basically, the average is 3-18 cm. White, yellowish, brown and reddish - it is always quite massive and has a specific thickening at the base or middle part of the mushroom stem. Sometimes it feels even and smooth to the touch, but, in most cases, the leg has a mesh or fibrous surface.

Boletuses are one of the most common mushrooms in the world. They can be found all over the globe, except Australia and Antarctica, because their main condition is a temperate climate zone.

Boletuses most often live in coniferous forests (after all, this is where their name comes from), but it is very likely to find them in mixed and deciduous forests.

The mushroom very rarely lives in the tundra and forest-tundra, but in the northern taiga it is possible to collect a large number of excellent boletus mushrooms. And if in the forest-steppe these tasty mushrooms are found less and less often by mushroom pickers, then in the steppe they are no longer available at all. Also, the fertility of boletus mushrooms is greatly reduced when moving from lowland forests to mountainous areas.

The mycelium of the fungus begins to grow from early spring until late autumn.

Edibility

Boletuses belong to the category of edible mushrooms, they have many beneficial properties and good taste qualities. However, there are more than 300 species of boletus, including both edible and inedible and toxic mushrooms, which will be discussed below.

It must be remembered that even edible boletus mushrooms cannot be consumed for food purposes if they are all eaten by worms. Therefore, mushroom pickers should carefully examine each mushroom before putting it in their basket. If the affected area is small, you can carefully cut it off with a knife. Well, if there is a large number of spoiled places in the stem and cap of the mushroom, it should be thrown away. Also, when choosing places for “quiet hunting”, you should avoid polluted areas along highways, railways and environmentally unfavorable areas, because mushrooms are capable of absorbing many substances from the soil and air, both good and dangerous (poisons, toxins, etc.).

Boletuses are very rich in vitamins, microelements, amino acids and even contain antioxidants that help strengthen the immune system and fight cancer. That is why they are in the category of the most useful mushrooms and in their composition are equal to fruits, vegetables and meat. But, alas, with all their positive qualities, boletus mushrooms are quite heavy food for the gastrointestinal tract - because of this, adults should not consume them in large quantities, and children under 12-14 years old should generally refrain from mushrooms in any form.

Pre-treatment of boletus mushrooms consists of thoroughly washing them, as well as removing adhering dirt, leaves and soil. Then you need to soak the mushrooms in salted water. cold water for 20-30 minutes and then rinse them again. As for cooking methods, boletus mushrooms can be cooked fresh (boiled, fried or stewed), as well as dried, pickled, canned and frozen - in any of these options you get a tasty, aromatic and healthy dish.

Types (forms) of boletus

In nature, there are more than three hundred species of boletus, which can be divided into the following types:

Edible: porcini mushroom, maiden boletus, Burrows boletus, bronze boletus, semi-white mushroom, pasture boletus, yellow boletus, red boletus and many others.
Conditionally edible: common oak, boletus, granulopod boletus, bruise, olive oak and others.
Inedible non-toxic: beautiful boletus, porosporous boletus, purple boletus, Kele oak, stocky boletus, bitter spongy boletus and others.
Toxic: legal boletus, satanic mushroom and the boletus is wonderful.

Let us dwell in more detail on the most famous and frequently encountered of them.

This edible mushroom grows in coniferous and deciduous forests of North America, mainly not alone, but with a large number brothers The collection season is in the summer (June to August). The diameter of the cap is in the range from 7 to 25 cm, and the height of the leg is from 10 to 25, while its thickness is, on average, 2-4 cm. As for the color of this boletus, the leg has a white color and a characteristic mesh, and the cap may have a slightly light brown or white-yellow tint. The light and dense flesh of the mushroom has a sweet, pleasant taste.

The highest probability of finding these edible mushrooms is in North America, as well as Southern and Western Europe, under hornbeam, oak and beech. Lovers warm climate, they also prefer flat areas, so finding these mushrooms in mountainous areas is not an easy task. The main time for their fruiting falls in the months from July to October, but in Austria bronze boletuses delight mushroom pickers already in May. A spherical, velvety mushroom cap, up to 17 cm in diameter, dark brown, almost black, can be covered with thin cracks and has dense white aromatic pulp. The massive cylindrical leg, which thickens at the base and boasts a light, reticulated pattern on it, is dominated by reddish and brown tones. The light tubular layer turns yellow over time.

Distributed in eastern North America, the harvest period is the summer months. An edible mushroom characterized by beautiful pinkish-red shades of a very fleshy cap and stem. In this case, the yellow pulp, when cut, acquires a blue tint, and the tubular layer remains yellow. The very shape of the cap changes over time - from convex at first to significantly open at a more mature age of the mushroom.

Such edible boletus mushrooms are inhabitants of mixed and deciduous European forests, the main collection of which occurs during all summer and the first two autumn months. Over time, the cap of such a mushroom changes its shape from hemispherical to almost flat, while its width ranges from 5 to 20 cm, and its color is yellow-brown or chestnut with light yellow flesh, which turns blue when cut. The tubular layer and leg of the boletus are also yellow, but the elongated and pointed leg is framed by a mesh pattern of a light or brown shade.

This boletus also belongs to the edible category and you need to go in search of it from July to October in Western Europe. Finding yellow boletuses is not difficult under oaks and beeches. The same convex at a young age and flat when ripe, the mushroom cap has an average size of 4 to 16 cm. Yellow with a brown tint, it is dry and matte in dry weather, and slimy when it is damp and rainy outside. The leg of the boletus is quite thick (up to 4-7 cm in thickness) and reaches 12 cm in height, yellow, without a mesh on it, but sometimes dotted with small scales. Lemon pulp quickly turns blue when cut.

It lives mainly in oak forests of Southern Europe. You can enjoy this extremely tasty and healthy mushroom from May to September. The width of the semicircular cap ranges from 5 to 15 cm. The beautiful velvety cap of the mushroom is painted in all sorts of bright pink-red colors, and sometimes even purple or olive shades. The boletus tubes and stem are painted in a lemon tone. The barrel-shaped leg reaches a height of 15 cm and is decorated with red spots at the bottom and fine white mesh at the top. The dense, firm yellow flesh has a moderate odor and a very pleasant taste. It is eaten both cooked (fried, boiled, dried), and canned or dried.

Settles in grass or on mosses in coniferous and mixed forests. You have the opportunity to try this boletus during all the summer months, as well as in September. Characteristic feature This mushroom is its convex cap, up to 10 cm in circumference, which has a very specific color in the form of a white mesh on a grayish-brown surface. It is formed as a result of the fact that the skin on the cap very often bursts and cracks. The dense, light flesh of boletus is pleasant to the taste and has a faint fruity aroma. The brown-gray stem of the mushroom at the base has a more pronounced tint, and the bright yellow tubular layer turns blue when pressed.

This one is useful noble mushroom chose hilly areas under hornbeam, oak, beech and chestnut in mixed and deciduous forests. Pleases mushroom pickers from late spring to mid-autumn. The yellow-brown, fleshy, tasty cap, up to 25 cm in diameter, has a convex shape and velvety skin, which becomes covered with light cracks with age. The cylindrical dense leg is slightly thickened at the very base and is endowed with a light or brown mesh. The light pulp is characterized by a sweet taste and has a large amount of riboflavin, which is responsible for the excellent condition of the body as a whole, and especially the nails and skin.

An edible gift of nature, growing from June to September on the calcareous soil of broad-leaved forests. He can often be found on Far East and the Caucasus. The wide, light or silvery cap, which reaches up to 15 cm in circumference, changes from a convex one to a flatter shape with age. It is smooth to the touch, but becomes slimy in humid and damp weather. White The dense pulp of the mushroom has the ability to acquire a blue tint when exposed to air. The tall (up to 12-15 cm) yellow leg of the boletus, with slightly reddish flesh inside, thickens at the bottom and boasts a mesh pattern on it.

An edible mushroom found from the beginning of summer in small groups under oak and beech in mixed forests. Mushroom season of such boletus lasts until the beginning of autumn. The small, slightly convex cap, 8-10 cm wide, is brown in color with yellowish flesh, which does not have a pronounced taste or smell. The cylindrical leg, up to 9 cm high, has a yellow-brown tint and a smooth surface.

Poisonous and inedible species of boletus

A poisonous mushroom that lives in deciduous forests. It can occasionally be found under beech trees on calcareous soils. It will not be difficult to identify such a boletus by its convex velvet cap, which has uneven edges and a wine color, with black spots on it. One more distinctive feature This poisonous mushroom is its dense pulp: when cut, it initially takes on a blue tint, and then, after a few hours, acquires a dark red color.

This toxic and poisonous mushroom is a resident of European deciduous forests. The orange-pink cap reaches 15 cm in diameter, smooth to the touch, with light flesh that turns blue when cut. The toxicity of such a boletus is revealed by its leg, which is in the same color scheme as the cap, but is covered at the top with a thick and dense red mesh.

What makes it inedible is its strongly pronounced bitter taste. It can be found in mixed and coniferous European forests from July to October. The dry and matte cap has a convex shape with wavy edges, mostly smooth to the touch. The color of the cap is light gray or slightly brown with brown tints, and the circumference is up to 13-15 cm. The light flesh takes on a blue tint when cut, and the three-colored cylindrical leg reaches 10-15 cm in length and contains transitional shades from lemon at the top to red -brown below. At the same time, it is decorated with a white mesh on top, and red in the center, like the leg itself.

Refers to poisonous mushrooms, growing under coniferous trees in mixed forests of North America from late summer and throughout autumn. The wide range of cap diameter ranging from 7-8 to 23-25 cm in combination with a fairly large stem (up to 12-15 cm in length and 8-10 in thickness) makes this mushroom very noticeable for experienced and just beginning mushroom pickers. Both the cap and the stem are brown with a red tint, but the flesh is yellow and takes on a blue tint when cut. The lower part of the leg is decorated with a reddish wine mesh.

A poisonous representative of the Borovik genus, which is most widely distributed in southern European countries, as well as in the Caucasus and the Far East. Prefers to settle in deciduous forests under hornbeam, linden, oak, chestnut and beech from early summer to September. The very wide rounded cap (up to 30 cm) is covered with a wide variety of colors: from whitish-yellow and light gray to greenish-olive with pink patterns. The light flesh has an unpleasant odor and turns blue or red when cut. The leg is medium in size, reaching 15 cm in length and 7-10 in thickness, has the shape of a barrel or a turnip fruit, thickens at the bottom and is colored in shifting yellow-red shades, covered with a red mesh. The rather pleasant smell of young mushrooms acquires the smell of rotting onions as they age.

Growing at home

Growing boletus mushrooms can have excellent results if you approach this matter with all responsibility and diligence. Due to the fact that boletus mushrooms grow most favorably under birch, spruce or pine, with which they form mycorrhiza, then before you start growing mushrooms, it is necessary to plant such trees on a plot of land allocated for this.

There are three ways to achieve excellent results and please yourself with the delicious gifts of nature:

It is necessary, first of all, to select healthy boletus mushrooms, without worms or damage, and then carefully chop them and soak them for 24 hours in clean water. After these manipulations, they must be mixed and strained. The resulting infusion, which now contains fungal spores, is carefully poured under the above trees.
The second method is more complex, because it uses ready-made pieces of soil with mycelium, which are dug out in the forest. Upon arrival home, such a mycelium is placed under trees in a specially designated place, where shallow holes are first made for the mycelium, which are then covered with forest soil on top. The absence of direct sunlight and moderate watering are the keys to success in growing boletus mushrooms.
The third method involves placing caps of overripe mushrooms under the trees, previously cut into small pieces and mixed with damp soil.

By observing all the subtleties of proper and regular watering, next year you can harvest the first harvest, which at first will consist of single boletus mushrooms, which, in the future, will certainly acquire families.

Calorie content of boletus

Boletus mushrooms are not only fairly low-calorie foods that allow them to be included in the diet of everyone who is trying to get rid of excess weight, but also very useful gifts of the forest: the high content of vitamins A, B1, C and D, as well as amino acids, sulfur, lecithin, riboflavin and polysaccharides is responsible for the normal functioning of the entire body and, in particular, the thyroid gland, and also helps fight with cancer and strengthens the immune system.

Calorie table (per 100 grams of mushrooms):

Calorie content…………….. 22 kcal
Proteins…………………………. 4.0 g
Fats…………………………. 1.5 g
Carbohydrates…………………… 1.1 g
Water……………………………90%

However, we should not forget that excessive enthusiasm for boletus mushrooms is fraught with a heavy burden on digestive system, so you need to know when to stop so as not to harm your health, but use these tasty mushrooms for your own benefit and pleasure.

Boletuses are one of the largest mushrooms in the world and can gain weight up to 3 kg.
It has been noticed that bolets appear in the forest at the same time as fly agarics, so if you come across a beautiful inedible red mushroom with white peas on its cap in a clearing, you can safely go looking for tasty boletes.
Also, one of the signs for mushroom pickers of the close proximity of a boletus family is the discovery of an anthill.