Boletus mushrooms: description of types and cooking options. Autumn boletus mushrooms: types, where they grow and what they look like

Strong boletuses, close relatives, belong to the genus Obabok and are considered mushrooms of excellent quality. As the name indicates, they are in symbiosis with birches, often developing under these trees. However, this does not always happen - various species can be found on the outskirts of swamps, in dry pine forests or in beech groves.

Main types

The best appearance of this group is characterized by a smooth hemispherical cap with a diameter of up to 15 cm. The skin is chestnut with a grayish, black or reddish tint; in young mushrooms it is light. The leg is up to 20 cm high, slender, wide at the base, the surface is dotted with a scaly dark pattern.

The pulp is grayish-white, then gray, does not darken when scrapped, first hard, then soft, porous. Structure in rainy weather spongy. The taste is pleasant, the aroma is mushroom.

A tall mushroom with a very light, almost white convex cap up to 15 cm in diameter. The skin is thin, sometimes greenish or brown. The leg is long, thin, often curved, cap-colored or brownish. The tubes are whitish-cream, then brownish, turning green when pressed.

The pulp is creamy, later with a yellowish-green tint, does not darken when broken, watery, fresh in taste, with a slight mushroom aroma, often odorless.

The fleshy, robust species rarely becomes wormy, and is especially loved by mushroom pickers for this quality. The cap is up to 15 cm in diameter, hemispherical, then convex, concave in older specimens. The skin is first velvety, then smooth, matte, in wet weather - slippery, light chestnut, with a red tint, often with a lilac tint. The leg is up to 15 cm high, cylindrical, thickened in the center, cream-colored, covered with a mesh scaly pattern.

The tubes are creamy and turn greenish-brown where touched. The flesh is tight, white-cream, greenish-yellow at the stem, with a pink tint when the cap is broken, and greenish or blackened when cut at the stem itself. The taste is neutral, the aroma is pleasant, mushroom.

Externally and culinary use The species is similar to the common boletus. The cap is variegated - brown with whitish-gray spots and streaks, sometimes the main color is brown, almost black, reaches a diameter of 15 cm. The leg is brown, cylindrical, smooth, green at the base.

The tubular layer is dirty white with a bluish tint and darkens when pressed. The pulp is creamy white, when broken, it acquires a pink tint, and at the stem it turns red or green. The structure is watery, the taste is fresh, the smell is light, mushroom.

The hemispherical cap eventually becomes cushion-shaped and reaches a diameter of 12 cm. The skin is yellowish-brown or brown, often spotted, with light streaks. The leg is low - up to 10 cm, sometimes curved, the surface is light, with a black-brown scaly pattern.

The tubes are creamy and turn pink when pressed. The pulp is firm, light cream, turns pink when cut, and later becomes dark. The smell is insignificant, the taste is simple.

An appetizing mushroom with a round cap up to 15 cm in diameter, which is first hemispherical, then cushion-shaped, and later flat. The color of the skin is in brownish-gray tones - from light gray to brown, olive, black, yellowish in the center at the edges. The surface is velvety, at first wrinkled, then matte, cracked in hot weather, and slippery in damp weather.

The leg is tall - up to 16 cm, thick at the top, the surface is light, darkens when pressed, and is dotted with black scales, which later become brownish. The tubes are white, creamy-gray, and brown or purple when pressed.

The pulp is whitish with a yellow tone. When broken, it acquires a deep pink or red color, later turning black.

Squat appearance with a dark brown cap of hemispherical, then convex shape, up to 10 cm in diameter. The leg is up to 12 cm high, smooth, brown or grayish, abundantly dotted with darker scales. The skin is velvety, then matte, and sticky when damp.

The tubes are large, cream or grayish-white. The flesh is tight white, does not darken or turn slightly blue when scrapped. Mushroom aroma, neutral taste.

How to distinguish boletus from boletus?

Despite their eloquent names, these mushrooms, belonging to the same genus, can settle under aspens, and under birches, and under the canopy of many other trees.

Young mushrooms, especially light-colored species, are difficult to distinguish, and to more accurately determine the species, it is better to look for adult specimens. They are distinguished by the color of the skin, the structure and color of the pulp when broken.

Generally boletus colors more modest, often in gray-brown or brown tones, brighter - their caps are reddish-brown and orange-yellow. However, this difference is not always characteristic - the common boletus and the red boletus are similar in their chestnut-red caps, and both of these species can grow side by side.

An experienced mushroom picker will distinguish boletus according to the structure of the pulp- it is more porous, loose, becomes watery with age and when broken does not darken or change color slightly - more often it turns pink.

They are characterized by tight flesh, which quickly becomes colored when cut - turns blue, purple or brown. The fruiting bodies are hard and are not destroyed by heat treatment, and therefore these species are often preferable to boletus mushrooms.

Both mushrooms are edible, have excellent quality and can be safely eaten - they are suitable for drying, pickling and any culinary delights.

Places of distribution and time of collection

Various species are widespread in temperate climates, in deciduous forests and parks. They live in abundance under birch trees; it is with this tree that mycorrhiza forms the titular species - common boletus. Tight fruiting bodies are found on the edges, clearings and along forest roads. The noble mushroom does not like acidic peat soils, preferring neutral loams or calcareous soils. The collection time is long - from the end of spring until the chilly autumn and the first frosts.

In swampy lowland forests, including on peat bogs, most often under birch trees, myceliums develop marsh boletus. These fragile mushrooms appear in whole clearings, from July until the first frost.

In deciduous and deciduous coniferous forests under the aspen and white poplar trees you can find quite rare mushroom boletus is a bit harsh. It prefers calcareous soils and appears singly or in small families from July to mid-October.

On the sun-warmed edges and clearings of gloomy mossy forests, under birches and poplars, colorful caps are found boletus variegated. The species settles in small groups or singly; collection time is from July to early autumn.

In birch groves and mixed forests meets boletus turning pink. More often it settles on the outskirts of swamps, on peat soils. This stable, but rather rare species forms mycorrhiza with birch and is distributed wherever this tree grows, right up to the tundra zone. The harvest takes a short period of time - from August to early October.

Mid-summer and early autumn - harvest time black boletus. Places of growth - damp lowlands of birch and mixed, most often birch-pine forests, the outskirts of swamps and clearings.

In the clearings, edges of beech and hornbeam forests, in poplar, birch and hazel groves, fruitful plants grow in abundance. gray boletus or hornbeam. Fruiting bodies are collected in three waves: the first - during the flowering of rowan - in early summer; the second - in July, after haymaking; the third, autumn - in September-October.

False species and doubles

Tube mushrooms do not have such dangerous doubles, like lamellar. And yet, due to inexperience, the very poisonous pale grebe can be mistaken for a swamp boletus, and the real and pinkish species can be confused with a gall fungus.

In various deciduous forests - under birches, aspens, beeches, this most poisonous mushroom is found from July to October. The cap is first spherical, then flattened, glossy, light, sometimes with a greenish or olive tint, reaches a diameter of 10 cm. The leg is slender, without scales, with a cuff under the cap, the expanded base is hidden in a kind of pouch near the ground.

The whitish pulp is aromatic, fragile, and tastes sweet. Unlike tubular mushrooms, wide white plates are found under the cap. The species is very poisonous and even a small amount causes severe poisoning, and there is no antidote.

This species is not poisonous, but is not eaten due to its unpleasant, bitter, acrid taste. The cap is hemispherical, up to 15 cm in diameter. The skin is glossy, brownish or light chestnut. The leg is squat, thickened in the middle, with a dark mesh pattern at the top.

The pulp is very bitter, white, and turns pink when cut, reminiscent of pink boletus. In the latter, the tubular layer is creamy and turns pink only when pressed or at a break, while in the gall fungus the tubes are initially bright pink. Found in coniferous and coniferous-deciduous forests from mid-summer until frost.

Beneficial features

Nutritious boletus mushrooms in dried form are close in calorie content to bread and are significantly superior to many vegetables. But unlike carbohydrate or fatty, energy-rich foods, their calorie content is determined by the presence of proteins, which are a building block of the body and must be present in the diet.

The protein composition is characterized by the presence of essential amino acids - leucine, tyrosine, arginine and glutamine, which are in an easily accessible form and are quickly absorbed.

The pulp is rich in vitamins; thiamine, nicotinic and ascorbic acids, vitamins E and D are significantly present in it. A whole complex of essential microelements - calcium and phosphorus, sodium and potassium, manganese and iron complement this wonderful natural store of valuable substances.

These mushrooms are known to act as antioxidants, which reduce the amount free radicals and thus reduce the risk of cancer, slow down the aging process, and strengthen the immune system.

Contraindications

Useful, delicious mushrooms boletus mushrooms are among the best edible species, but dishes made from them should absolutely not be eaten by people suffering from gastritis, duodenal ulcers, hepatitis of any etiology, or inflammatory processes in the gallbladder.

Some people may have individual intolerance, which is typical allergic reactions, and with insufficient activity of gastrointestinal enzymes, digestive problems arise, which are expressed by nausea, indigestion, and fermentation processes in the intestines.

Recipes for cooking dishes and preparations

Strong mushrooms are good in a variety of dishes - in roasts and sauces, kulebyaki and pies, pickles and marinades. Beneficial features They are perfectly preserved when dried, but only young, tight specimens are suitable for these purposes; old fruiting bodies become watery and dry poorly.

Boletus mushrooms in hot marinade

This delicious, flavorful appetizer is quick to prepare and keeps well.

First of all, prepare the marinade: for 3 liters of water take 600 g of 5% vinegar, 100 g of salt, 120 g of sugar, a little citric acid, spices to taste.

Pre-cleaned mushrooms are boiled in salted water (50 g of salt per 1 liter of water), not forgetting to periodically remove the foam. As soon as the mushrooms have sunk to the bottom, they are ready, they are strained, packaged in jars and boiling marinade is poured on top. The preservation is sterilized for 50 minutes and rolled up.

Boletus mushrooms in tomato sauce

For 3 kg of the finished dish, take 1800 g of peeled and chopped mushrooms, 1 tablespoon of salt, 2 tablespoons of sugar, 1 tablespoon of 9% vinegar, 600 g of tomato paste, 600 g of water, 120 g of odorless vegetable oil, Bay leaf, black peppercorns.

The fruiting bodies are cut into pieces and simmered in vegetable oil until softened and add the tomato diluted with water. The workpiece is heated, salt, sugar, vinegar and spices are added. Mix everything thoroughly, bring to a boil and keep on low heat for 5 minutes. The mass is placed in jars, sterilized for 50 minutes and rolled up.

Boletus mushrooms with vegetables

For this healthy dish take 1 kg of chopped fruiting bodies, zucchini, squash, tomatoes, 300 g of tomato sauce, flour, vegetable oil, spices.

Young zucchini and squash are cut into pieces, dipped in flour and fried in oil. The mushrooms are lightly blanched and fried. The tomatoes are divided into four parts and simmered until softened. All ingredients are mixed and poured tomato sauce, salt, pepper and boil until tender. The food is served hot or cold.

Video about boletus mushrooms (boletus mushrooms)

Everyone was successful with boletus mushrooms - beautiful, nutritious, tasty mushrooms, famous for their productivity and long-term fruiting. A knowledgeable mushroom picker will never be left empty-handed and, after a mushroom rain, he will easily find the stout caps under birch, hornbeam or poplar trees, notice the sturdy ones peeking out from under the leaves in swampy lowlands and on the edges of light birch groves, and will definitely fill the basket with these fragrant gifts of nature.

The mushroom kingdom is one of the most extensive on the planet, and its representatives are found literally everywhere. Many types of mushrooms have long been used by humans in the food and economic spheres, as well as in medicine. A lot of people, keen on “silent hunting,” go for mushrooms in the fall. But we must remember that poisonous mushrooms often disguised as good. When going to the forest, you need to know what boletus and its other edible cousins look like.

Biological features

Boletus belongs to the spongy cap mushrooms of the genus Leccinum, distinctive feature of which is a porous hymenophore. Other names for this mushroom are birch or obabok. The first boletuses grow in early summer, and they can be collected until late autumn.

The basis of the body of birch mushrooms, like all other mushrooms, is mycelium (otherwise - mycelium) - a system of thin branched threads that fit tightly together in the body of the mushroom.

The main part of the mycelium is located in fallen and rotted leaves, rotten wood or other organic substrate. Usually the mycelium grows quite widely, since it is through it that the fungus receives nutrients. The boletus mycelium is perennial, it is quite well adapted to changes in environment and can tolerate both frost and drought. At favorable conditions the mycelium forms fruiting bodies, which are called mushrooms. The fruiting body of the birch tree has the following structure:

The cap is large and matte, its color varies from white or light brown to gray or almost black (depending on the variety and growing conditions). It is smooth or velvety felt to the touch. The cap of young mushrooms is dome-shaped, while that of old mushrooms is spread out.
The leg has a cylindrical shape, in some species it thickens downward. Usually covered with scales, but sometimes fibrous. In a number of varieties, the stem can bend as it grows, turning the mushroom towards the sun.
The hymenophore contains tubes of different diameters, the color of which can be white, gray or yellow. With age, the tubes darken.
The pulp is white; in some mushrooms it is strong, in others it is loose. When cut, it may take on a dark blue, pink or red tint. At culinary processing turns black.
The spores are found in a spore powder that is yellow, yellow-brown or dark brown in color.

Unlike the common boletus, its counterpart has a very pronounced bitter taste, for this reason false boob Even worms don't eat. If the found adult mushroom does not have wormholes or signs of damage by slugs, it is worth taking a closer look at it. First you need to consider the leg. In the true boletus it is covered with scales, while in the false boletus it has a pattern resembling a net.

Then comes the turn of the cap - in the gall mushroom it can have rather aggressive intense brown or brick shades. If the color of the cap contains green color, you can’t take such a mushroom, since a true boletus simply does not have a cap of this color. When doubts arise about a mushroom found in the forest, it is better not to take it into the basket at all.

Picking mushrooms is a very exciting activity, but also very difficult and sometimes dangerous. Even the most experienced mushroom picker can face dangers in the forest. First of all, these are difficulties when picking mushrooms. Almost all forest inhabitants, namely animals, are able to distinguish between poisonous and dangerous plants. A person may not always be able to do this. Not everyone knows that it is aromatic, tasty and so unusual mushroom, like the boletus, can have a double and how to distinguish it. The false boletus is non-poisonous, such as death cap, but still it is inedible. Although there is an opinion that in large quantities this false type can cause poisoning.

It is also called gall mushroom, and all because when cooked it has a pronounced bile and bitter taste. If among the real harvest there is at least one of the false brothers in a dish, it is very easy to distinguish it by taste, and it will certainly spoil even the most delicious stew.

The difficulty in distinguishing these forest fruits lies in their amazing similarity. But if you look closely, differences can be found. These nuances are described in detail in manuals for mushroom pickers, but it wouldn’t hurt for amateurs to know about them. From the photo, the gall mushroom and the false boletus are practically indistinguishable.

Both one and the second are found in any region of the country. They grow on clay and sandy soils at the base of trees. Main difference false mushroom– this is its bitter taste, but you can feel it only after heat treatment.

But just like real boletus, the false boletus has a gray stalk with characteristic ripples. The cap has the same color. Even the smallest piece of pulp in a dish is enough to spoil it with its bitterness. Moreover, after cooking it becomes even more obvious. To identify toadstool before cooking, you can try touching the tubular surface of the raw mushroom with your tongue to taste the bitterness. It is impossible to get poisoned in this way, but it is quite possible to protect yourself from a questionable harvest. Experts do not approve of this unpleasant method of differentiation and strongly recommend identifying the false boletus by external signs.

Unfortunately, there are not many of them, but they are the ones that allow you to distinguish fake mushrooms without touching or tasting.

Signs of a false mushroom

The boletus is no different from other tasty forest gifts in the presence of a double. And many novice lovers mushroom hunting I am interested in the signs by which these unaccepted false varieties can be distinguished.

Before cutting off a find, it is important to examine it carefully. Animals and insects can only choose good mushrooms, therefore, false mushrooms are not damaged by the teeth of herbivores, as well as insects. There are no holes on gall mushrooms from worms and other forest inhabitants; they are not wormy.

False boletus attracts with its untouched beauty, but she should be wary. When there is no worminess, it can be dangerous. Also, the surface of the cap of its false brother has a velvety structure, while that of the beneficial mushroom is smooth. Of course, this is also not the most reliable sign: in the halo of growth external factors and dry weather may smooth out this difference. But with humidity, the roughness smoothes out only when touched. So after rain, to distinguish a toadstool, you can simply touch the cap and change your mind about cutting off the stem of such a boletus.

By the way, the leg of the false variety is always more fleshy and does not have a thickening at the bottom. The stem of the mushroom is straight in a false mushroom, while in a real mushroom it is thin and dome-shaped. Has the same White mushroom.

A tasty and healthy variety does not grow large sizes, its top rarely reaches more than 18–20 cm in circumference. Therefore, a large harvest should also be of concern. The gall type does not always grow in places familiar to boletus; these can be oak groves or deciduous thickets.

The stem and mycelium of the boletus characterize the name; spots are clearly visible on them, outwardly reminiscent of a birch trunk. This explains why boletus mushrooms can often be found in birch forests, while false mushrooms may not have such a distinction. But thin veins resembling vessels are possible.

If the mushroom has not caused any concern and is ready to move into the basket, it is important not to forget to look under the cap. The gall variety does not have snow-white flesh, which turns pink over time, like its true relative. And there is no obvious characteristic green tint on the outside.

How to distinguish a real boletus

To know what a real, tasty, aromatic mushroom looks like, you need to take into account its characteristics. Only avid mushroom pickers and specialists know that genuine representatives belong to the Boletaceae family. This distinguishes them by characteristic features, which include:

muted brown hat;
thin, slender leg;
soft pulp that breaks in your hands.

The real boletus chooses a sunny place, but with wet soil. They take everything from it useful qualities, which makes the mushroom not only tasty, but also sometimes necessary for the human body.

Boletus mycelium has a number of healing properties, of which their ability to remove harmful toxins from the body, as well as normalize kidney function, should be highlighted.

From the name it is clear that favorite place their habitats near birches. Some unpretentious representatives of the species can be found on the edges of aspens or even poplars.

Boletus is not just one type of mushroom; it has more than 40 subspecies. Of the most common and popular, there are three, and they all have their own characteristics.

Ordinary

He's not used to brown hat, and brown with a red tint; the surface is smooth and slightly slimy. Only in sunny weather under the influence of rays does the mucus dry out and shine. While the mushroom is young, its shape resembles a convex sphere with creamy pores below. In older ones, over time, the cap smooths out and becomes flattened, and the bottom turns pink.

Grey

Already from the name it becomes clear that this type is distinguished by a representative of the family with a brown, grayish tint. Its cap is not as smooth as that of the ordinary variety and has minor wrinkles. The leg is usually straight or slightly curved under the weight of the sweeping cap.

Hardish

This is exactly the boletus that avoids birches and grows near aspens and poplars. Externally, it has no characteristic differences. A medium-sized brown fungus with a slightly drooping cap that turns pink at the bottom over time.

Why is false mushroom dangerous?

Most scientists argue that false boletus is not as dangerous as fly agaric or toadstool, it is not as poisonous. We must also not forget about the unusual taste of the false mushroom: it is unlikely that a person will be able to eat a bitter product in large quantities.

But still those toxic substances, which it contains, can, if it enters the human body, negatively affect his health. In addition to food poisoning, disorders in the functioning of internal organs are possible.

If when cooking gall mushrooms did not detect an unpleasant taste or were able to add a little spice, then after a while a person may experience the first signs of intoxication.

These include:

nausea;
vomiting;
dizziness;
heartburn;
diarrhea.

If you experience indigestion, you must take an absorbent so that the toxins do not cause even more harm, and seek help from a medical facility.

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). Despite the fact that each group has characteristics, the signs common to both of them sometimes confuse beginners. 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, appearance of both 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). Under 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 slight expansion towards the base and is often curved towards better lighting. The dome-shaped or cushion-shaped (in 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 former, collected instead of the latter during a “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 of 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 signs (a porous spongy layer, scales on the stem 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 common features, by which the first mushrooms can be distinguished from the second. One of the most reliable differences is the folk names: if the boletus can also be called the red mushroom (red mushroom), then the boletus also appears as the birch mushroom, gray mushroom, black mushroom, obabok 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 boletus), then in most boletuses it either turns slightly pink or does not change color at all (depending on the type of mushroom).

If we talk about the taste of boletus mushrooms, 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 the 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. 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-green at the base, 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 pulp, which within a few minutes turns from white-yellow to deep purple.

Less dangerous false double boletus is the bitterling - gall mushroom (Tylopilus felleus). Outwardly, it more closely resembles boletus, although at a young age it can 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 place of growth: unlike boletus clinging to light edges and clearings, bitterling usually “hides” in shady coniferous forests, near ditches, around stumps, etc. Gall mushroom is considered less dangerous than satanic - 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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Mushroom picking is an incredibly exciting activity, especially if you do it with the whole family or with friends. However, despite the simplicity, difficulties often arise. Most often they are associated with the identification of mushrooms. After all, it’s no secret that there are false copies of delicious mushrooms, which, when consumed, turn out to be dangerous to health, and often to human life. One of the most favorite gifts of the forest for any mushroom picker is boletus. Unfortunately, this species also has its own dangerous brother - the false boletus. How can you determine whether it is a real mushroom or not?

In order to recognize the false boletus mushroom, you must first decide which mushrooms should be considered real and not hazardous to health? There are a great many of them, they grow mainly under birch trees (which is why they got their name), and their reproduction occurs by mycelium.

Highlight the following types mushrooms:

The common one has a brown cap, the surface of which is covered with a thin layer of mucus. In good weather and in the light of the sun, it is easy to see by its shiny crown. The shape of the cap is round, hemispherical. The pores located below are soft cream or bright white. They become greener as they age.
Harsh chooses exclusively loam or sandy soil. This is usually an area with an abundance of aspens or poplars. The cap is more brown in color and hangs significantly over the tubes.
Gray, or, as it is popularly called, hornbeam (elm boletus), is extremely similar to the ordinary one, but has some differences. For example, its cap is most often small, wrinkled and rich brown in color. The leg can be either straight or curved.
The pinkish one stands out among other species with its brownish-yellowish cap. When cut, the flesh of this mushroom begins to turn pink. They are very easy to confuse with false boletus.
Black is distinguished by a brownish, and in some cases even blackish, color of the cap. The leg is covered with small black scales. This mushroom loves to grow in wetlands.

All boletus mushrooms have excellent taste qualities, ideal for drying, salting, pickling. The value of these mushrooms is their high protein content (more than 30%), vitamins and amino acids. In terms of nutritional value, they are second only to porcini mushrooms.

Identifying a false mushroom

Not every mushroom found under a birch tree is edible. Often even there there is active reproduction of false boletus.

The poisonous brother of the mushroom, so very similar to the real boletus, is a frequent visitor to mixed forests and grows mainly on sandstones. People call it gall because of its special taste properties. Recognize false boletus for inexperienced people often becomes a difficult task, since at first glance they are practically indistinguishable.

The gall mushroom has the same grayish stalk, even the shape and color of the cap is similar to the true boletus mushroom. But when this false double gets into a dish, especially after cooking, its inherent bitterness becomes completely unbearable. Some people may experience serious digestive disorders when consuming it.

The most in a simple way To determine the edibility of mushrooms is as follows: you just need to cut it off from the boletus mycelium and touch the cut with the tip of your tongue. If bitterness is felt, it means that a poisonous fellow has fallen into your hands. However, despite the fact that poisoning can be avoided with this method of testing, doctors do not recommend getting carried away with this diagnostic method. Therefore, it is better to determine by appearance.

Reliable signs of a poisonous mushroom

First, you should carefully examine the collected gifts of the forest. It is noteworthy that in extremely rare cases insects or worms will eat false boletus (due to its specific taste). But wormy specimens are most often true. Also, poisonous mushrooms often grow in places that are completely atypical for boletus: in ditches, in groves, near rotten stumps. Unfortunately, inexperienced mushroom pickers throw out many true boletus mushrooms because of their worminess, mistakenly considering them to be false.

Usually the gall mushroom has a beautiful velvety cap. In a real boletus it will be perfectly smooth and shiny. But one should take into account the fact that the place where the boletus mycelium grows can modify the structure of the cap. And even in a false mushroom it is often practically no different from a true boletus mushroom. However, only its false brother will have a wet hat that loses its shape after being touched.

The false boletus is often a massive mushroom that does not have any veins in the form of tubes. With age, the stem becomes tuberous and the cap becomes saucer-shaped.

Distinctive feature gall fungus are bloody veins on the stalk. The real boletus has a characteristic birch pattern on its surface.

The hat of the false fellow is most often of a poisonous color: from brown to greenish-red. If the color is completely green, then the mushroom should not be eaten. When examining the lower part, you should also pay attention to the color. In the gall subspecies it is light pinkish, while in the true boletus it is milky white. When broken, the cap of a true mushroom does not change its shade, but if it turns pink, then there is a high probability that you have picked up a false boletus mushroom.

Help with mushroom poisoning

There are also situations when even experienced mushroom pickers miss the false boletus mushrooms. In this case, false mushrooms (not only boletus mushrooms, but also porcini mushrooms) turn out to be cooked and are often eaten in big family. Of course, cases of poisoning are incredibly rare, since due to the strong bitterness a person will not eat a large number of dangerous product. But, nevertheless, there is an opinion that ingested toxins can seriously damage the functioning of internal organs or at least cause digestive upset. This is why you should be careful when picking mushrooms.

If you experience nausea, dizziness, heartburn or diarrhea after eating mushrooms, good decision Take the simplest activated carbon (about 5 - 6 tablets). You can also use any absorbents available in your home medicine cabinet.

If the symptoms increase, there is a fever and incessant vomiting, severe abdominal pain, then you should not risk it, you need to immediately call an ambulance. False boletus can be hazardous to health, causing poisoning. Therefore, if serious symptoms appear, you should not delay visiting your doctor.

Conclusion

When going into the forest, we must not forget: every mushroom has its poisonous counterpart. In most cases, distinguishing false boletus from edible ones is not difficult. However, if there are any doubts about the quality of the mushroom, it is better to leave it in the forest, thereby protecting yourself from poisoning.