Edible and false boletus - what are the differences? Description of the boletus mushroom.

Often, an ordinary and unremarkable trip to the forest brings many surprises that spoil the mood, be it the late time for picking mushrooms or the inability to distinguish them. So, when is it worth going for aspen boletuses and where to look for them?

The boletus can be distinguished by its tubular cap, characteristic of the entire genus, and fat body, permeated with soft fibrous pores

It's no secret that redheads mean several types of Lenzium mushrooms or as they are also called obobkov. This includes most representatives with a pronounced cap and stem. This type of structure is called capped.

The boletus can be distinguished by its characteristic tubular cap and thick body, permeated with soft fibrous pores, which is characteristic of the entire genus.

Boletuses grow in almost every forest in the temperate climate zone

Where do they grow and when to collect boletuses?

These mushrooms grow in almost every forest in the temperate climate zone. Contrary to current stereotypes, you can find one or a whole cluster of boletuses near coniferous and deciduous trees. The best place For their livelihoods, there is still a shady area covered with tall grass near roads and paths.

The appearance of the obobok directly depends on the species and what plant it formed mycorrhiza with. The cap, small and clearly visible against the background of grass, can be not only yellow, but also gray, reddish, or light brown. As a rule, it is slightly rounded at the bottom and feels like velvet.

It’s better to go collecting boletuses at the very beginning of summer, but finish mushroom season recommended in mid-autumn. It is better to pay attention to shady places surrounded by low thickets of grass.

In which forest do aspen mushrooms grow (video)

Useful and medicinal properties of boletus

Redhead is often used as a main or additional dish in dietary nutrition due to its low calorie content. It can be the main ingredient in a soup, stew or even a salad. However, it is recommended for everyone to consume this mushroom, not just those who are losing weight, because boletus proteins are absorbed much better and faster than some types of meat.

It is noteworthy that all types of redhead can be eaten without harming your own health (this rule does not bypass people suffering from diabetes).

Types of boletus mushroom

Variegated Redhead

Representatives of this species are usually found near a birch grove. Its fairly dense structure, long scaly leg and varying width of the mushroom cap are unlikely to allow it to be confused with the faceless toadstool. It’s better not to look for anything nearby - Variegated redhead most often grows singly, attracting attention with its pale brown or orangeish skin color.

Pine obabok

This mushroom likes to hide in damp, well-saturated areas located near pine trees or swamps. The redhead reveals its presence only by the bright red or crimson color of its wide cap and long, gray-speckled leg (most often it does not exceed 15 cm in length).

Pine obabok

Spruce boletus

If you come across this species of redhead on your way, be sure to look around, because these mushrooms prefer to grow in small groups in the shade coniferous trees. The firm flesh has a dark brown tint, but the skin, on the contrary, will delight you with a light brown tint.

White boletus

The huge (from 20 cm) white or brownish-beige cap of this mushroom peeks out in damp pine and spruce forests, less often - in birch thickets. Like any other boletus, white boletus is edible and does not pose a threat to human health.

Not everyone can find such mushroom prey: this type of redhead is quite rare in middle lane Russia.

Oak boletus

You will have to find it in the enchanting oak thickets. A small chestnut hat on a thick, rough stem will not be the only one, because mushrooms of this type do not grow alone. Their life span spans summer and early autumn.

Oak boletus

Red boletus

Clusters of pine and bearberry will certainly please beginners and experienced mushroom pickers with a harvest of red mushrooms. The bright cap, tightly fitting to the stem, is unlikely to be invisible near well-trodden forest paths or aspen stands. It rarely grows alone and is not poisonous to humans.

Painted redhead

Unfortunately, only residents of Asia can find such a mushroom. The boletus is famous for its fruit body covered with pinkish spots and its slightly curved cap. Despite everything, the mushroom is loved not only by people, but also by insects, so finding it untouched by the small inhabitants of the forest is a really difficult task.

Painted redhead

Blackscaled Butterfly

In front of you is a red hat slightly curved upward and a leg entwined with black scattering? Then don’t hesitate and hesitate to make your choice – feel free to add it to your cart and carefully look around.

The black-scaled mushroom can also be recognized by its hard fibers, which maintain a shape so attractive to the fungus.

Spruce redhead

If the boletus you find has a thin orange skin, then most likely you found it in a mixed or coniferous forest. This mushroom appears only in mid-July and grows until the beginning of October, puzzling mushroom pickers - this is one of the few boletuses whose cap has scales.

Spruce redhead

What does a false boletus look like?

For some reason, among most mushroom pickers there is a legend about the so-called false boletus. But is it real, and what mushroom can redcap be confused with? We suggest that you look into this issue, avoiding accidental and dangerous finds.

It's worth starting with the fact that false assholes can not be. They are most often mistaken for a poisonous gall fungus, which has a lighter skin. You can distinguish it from boletus by other parameters:

The cap of the gall mushroom has a larger diameter than the cap of the boletus.
The tall and dense leg of a real boletus is decorated with small black scales, but the leg of a “false” boletus is decorated with large gray cracks and fibers.

How to cook boletus (video)

Why is the boletus called that?

The name boletus is easily explained by the fact that this mushroom is most often found in young aspen trees. In addition to boletus, the mushroom has such names as obabok, vanka-vstanka and, of course, redhead. It owes such names only to mushroom pickers of long-gone years, its own structure and unusual color.

Finally, I would like to wish every beginner and even experienced mushroom picker to come across a whole clearing of such a wonderful harvest, which has truly unique taste properties. Do not forget that he can wait for you not only under young aspens, but also under other trees, hiding among sparse grass.

Post Views: 102

Jul-8-2017

This is one of the most famous and common edible mushrooms. Grows mainly in young aspen forests and mixed forests with an admixture of aspen, can be found in young birch forests. It bears fruit from the second half of June to the beginning of September, abundantly, often in large colonies.

Boletus has many varieties; it grows together with various tree species. The most famous boletuses are red, yellow-brown, and white.

Red boletus (redhead) is found under young trees and in deciduous small forests, in aspen thickets, in mown clearings and along forest roads. It has a fleshy cap up to 20–30 cm in diameter, dark red or brick red, felted or bare, dry. The young mushroom has a hemispherical cap, then convex. The lower surface of the cap is finely porous, white, then becomes gray or gray-brown. The leg is tall, cylindrical, thickened downward, slightly fibrous, whitish-grayish, covered with gray or brown scales. The flesh at the break quickly darkens and turns purple or black.

Yellow-brown boletus is found in dry mixed forests, birch-aspen and birch-spruce. The cap is convex, then cushion-shaped, yellow, orange or brownish-yellow. The tubular layer is finely porous, white, then off-white. The leg is dense, stocky, thickened at the bottom, white with black scales, and grows faster than the cap. The flesh is white, strong, turns pink when broken, then turns blue to black.

White boletus is found in humid pine forests with an admixture of spruce and deciduous trees, in shady tall aspen trees. The cap of the young mushroom is hemispherical, then convex, cushion-shaped, felted or bare, dry, grayish or white. The flesh of the leg is dense, fibrous, and when broken, quickly turns blue and becomes purple or black.

This edible mushroom second category. Used boiled and fried, as well as for drying and pickling. It turns black when dried.

Red boletus (lat. Leccinum aurantiacum)

Family: boletus, or boletaceae.

Photo and description of the red boletus mushroom

The mushroom cap is red, orange, brownish, with a skin hanging down along the edge, up to 30 cm in diameter, at first hemispherical, then convex or cushion-shaped; the leg is up to 20 cm long and up to 5 cm thick, thickened at the base, white, with oblong white, brown or black scales.

Where it grows: almost everywhere climatic zones northern hemisphere, usually next to aspen, birch, pine, oak, spruce; grows singly or in groups from June to October, until frost.

Properties: by food classification boletuses belong to the edible 1 mushrooms of the second category; in taste and nutritional value they are almost as good as porcini mushrooms.

To collect a full basket of boletus mushrooms, you do not need to be a mushroom picker with extensive experience. Boletuses are bright mushrooms, their red caps are visible from afar.

Boletus is a special mushroom. It differs from all other mushrooms, first of all, in that it can grow not only near old trees, but also under young trees. Even in a dry summer, when you won’t find any mushrooms in the entire area, red mushrooms (another name for aspen mushrooms) are found in damp, shady aspen forests. In addition, boletuses are considered the fastest growing mushrooms. Based on environmental characteristics, five main forms of these fungi are distinguished. In poplar forests you can find gray aspen boletuses, in damp forests - white ones, on damp soils in clean aspen forests - aspen boletuses, in dry mixed forests - orange, brown-yellow and yellow-red aspen boletuses.

Boletuses, like some other mushrooms, are an exception to the rule when conducting a toxicity test. At the site of a break in the cap or stem, the white color of the pulp takes on dubious shades (reddish, bluish or bluish-black), which is typical for many poisonous mushrooms. This color change should not confuse mushroom pickers, since it is individual feature boletus.

A very common variety of red boletus is yellow-brown aspen. Until recently, no distinction was made between these mushrooms, since both species are common in the same places and differ in appearance only in the color of the cap. However, mycologists have identified a very significant difference.

It turned out that red boletus prefers to grow under aspens and poplars, and yellow-brown boletus forms mycorrhiza exclusively with birch trees. The yellow-brown boletus is an excellent edible mushroom, which is difficult to confuse with any poisonous or inedible mushroom, so even a novice mushroom picker can collect yellow-brown boletuses. This aspen produces fruiting bodies in summer and autumn; it can be found not only in forests, but also in gardens, parks, and vegetable gardens. The mushroom is absolutely picky about its growing conditions; it can be found even at an altitude of 2400 m above sea level. It also grows in the polar tundra under dwarf birch trees. Yellow-brown boletus can be found even beyond the Arctic Circle: in Greenland, Lapland, and Spitsbergen.

For a mushroom picker there is no special significance, which boletus to put in the basket: red or yellow-brown.

Both are equally delicious. But for mycologists, the differences between these mushrooms are of fundamental importance.

The two varieties of mushroom differ not only in the color of the cap. If you look closely, you will notice that the edges of the tubes of the yellow-brown boletus are gray, while in the red aspen they are whitish and darken only in old age. The leg of the yellow-brown boletus is dotted with numerous delicate brownish-black scales; The scales of the red boletus are somewhat coarser and have a brownish-red tint. Mushrooms can also be distinguished by the color of the flesh: in red boletus, the flesh becomes purple when cut, and in yellow-brown boletus, it turns pink, acquiring a blue-green tint at the base of the stem.

A rare variety of red boletus is the fox boletus (Leccinum vulpinum). Its cap is rusty-brown in color, and its leg is covered with brown scales. If you break the cap or stem of a mushroom, you can see how the flesh quickly turns purple in air and then acquires a brown tint. At the base of the stem, the flesh always remains blue-green. This variety boletus is found exclusively under pine, including under mountain pine and pine slate.

Yellow-brown boletus (Leccinum versipelle)

Family: Boletaceae.

Synonyms: red-brown boletus.

Description

The cap is 5–35 cm in diameter, yellowish or ocher-brown to orange-brown and even orange-red. The pores of young mushrooms have a distinct gray tint. The pulp is dense, white, juicy red-violet when cut, later violet-black, bluish-green at the base of the stem. The leg is 8–20 × 2–3 cm, up to 7 cm at the base, covered with longitudinal fibrous scales of gray-black color.

Forms mycorrhiza with birch. It grows throughout the forest zone of Russia in forests with the participation of birch, including dwarf birch, in birch swamps.

A widespread species, it bears fruit frequently and abundantly from June to October.

Similar species

It is similar to the red boletus (L. aurantiacum), from which it differs primarily in that the scales on its stem are dark gray or black. In addition, red boletus forms mycorrhiza not with birch, but exclusively with aspen.

Pharmacological and medical properties

Boletuses are rich in fiber, minerals and carbohydrates. They contain potassium, phosphorus and iron, as well as vitamins A, B, C and PP. Boletuses contain easily digestible amino acids and healthy fats, so mushroom broth made from them is not inferior in nutritional value to meat broth.

Traditional and folk medicine

In Russian folk medicine Dried boletus is believed to purify the blood and reduce cholesterol levels.

Rules for collection and procurement for medicinal purposes

In general, it is not collected for medicinal purposes.

Edible mushroom High Quality V at a young age. Mature (soft) fruiting bodies are used mainly for frying and soups, young (dense) - for all types culinary processing and blanks.

White boletus (lat. Leccinum percandidum)

Boletus white - edible mushroom of the genus Leccinum (Obabok) (lat. Leccinum) from the boletaceae family (lat. Boletaceae). Sometimes considered a species of aspen boletus.

Grows in humid, mixed, predominantly birch forests.

The cap is 5-15 cm in diameter, convex, convexly spread, felt, white, light gray, sometimes with a pinkish tint. The spore powder is brown-ocher.

The leg is up to 15 cm high, often curved, thickened at the bottom, with white brownish scales.

The pulp is dense, white, at the base of the stalk it is often greenish-bluish; at the break it turns pink and then turns black.

Edible and delicious mushroom universal use,

The mushroom is rare, listed in the Red Book of RUSSIA, and therefore it is not recommended to collect it.

Based on the book by M. Vishnevsky “ Medicinal mushrooms. Big encyclopedia"

The boletus mushroom is also called obabok, chelish, aspen or redhead. This is an edible mushroom, grows in mixed forests, its mycorrhiza (mycelium) is associated with aspen, very often it is found in aspen forests or near aspens. It has a reddish-orange cap, a stocky leg with dark “scales” and dense flesh that turns blue when cut. All types of boletus are edible and taste similar. They are used in frying, boiling, soups and pickling.

Boletus is often called the red mushroom. Young boletuses with reddish caps are very noticeable in the forest, but the color may vary depending on the forest, the type or age of the mushroom. In mature boletuses, the cap turns gray and brown, becomes less bright and approaches the color of the boletus caps. The boletus has a rather high leg (up to 15 cm) with characteristic dark gray “scales”. When cut, the mushroom always turns blue and even black - this is the main hallmark. The change in color does not affect the taste - boletus is very tasty and rightfully takes second place after the porcini mushroom in terms of taste.

There are three main types of boletus: yellow-brown, white and red.

Yellow-brown boletus

Grows in mixed deciduous forests: spruce-birch, birch-aspen. Grows in groups or singly. Often grows under wide fern leaves. Appears in the first half of June and stops growing with the first frosts. The cap is convex, cushion-shaped, with the skin hanging down at the edges (in mature mushrooms). The color of the cap is brown-yellow or orange. The tubular layer is whitish. The leg is massive, high, thickened at the bottom. There are dark gray “scales” on the leg. The pulp is dense, white at first, but then the cut turns pink and quickly turns blue and even black. When processed, the mushrooms darken, and when dried they become almost black.

White boletus

Found in wet pine or spruce-pine forests. In hot, dry summers it appears in aspen forests. The cap can reach 25 cm in diameter, at first hemispherical, then convex and cushion-shaped. The color of young mushrooms is white, then gray, and in mature ones it is dirty gray with a brownish tint. The leg is tall, thickened below with white or brown “scales”. At the base the leg may be blue-green. At the break, the mushroom quickly turns blue and becomes dark purple and then black.

Red boletus

Often found in young trees, in deciduous forests, especially abundant in aspen growths. In a roast or dry summer can grow in mature aspen forest. In the tundra it grows near shrubby birches. Red boletus grows in groups. Often, whole scatterings of mushrooms can be found in clearings or abandoned forest paths. The cap of the red boletus can reach 25 and even 30 cm in diameter, spherical in young mushrooms and cushion-shaped in mature mushrooms, brick-red or dark red in color. The tubular layer is initially white, then off-white, gray and, in mature mushrooms, gray-brown. The leg is high, with a thickening at the bottom. When cut, the pulp quickly turns blue and purple.

P the boletus has a poisonous “double” - the false boletus, whose spongy layer (under the cap) is pink, red or even red-brown, which is not the case with real aspen boletuses. The false boletus has a yellow or red mesh on its leg. Real boletus quite simple to collect, easy to recognize and easy to recycle. But there is one very important note: boletus mushrooms must be processed as soon as possible after collection. The boletus deteriorates very quickly and begins to rot already in the basket, especially in the lower layers. Spoiled mushrooms or parts of them can cause illness or even poisoning. Don't be lazy - cook the boletus immediately after harvesting! Feel free to cut out rotten parts, damaged or wormy mushrooms throw it away. It is not recommended to take too old mushrooms, especially those with damage. During the time spent in the basket, the old damaged boletus has time to deteriorate, and even if you start cooking mushrooms immediately after returning from the forest, such a mushroom can already cause intestinal upset. Don't be greedy, leave the overgrown mushrooms in the forest.

You can prepare any dish with boletus; this mushroom is very pliable, goes very well with many foods, can withstand culinary mistakes and even hours-long cooking-parks “It’s not a poison.” By the way, this is the most frequently asked question when cooking: how and how long should you cook mushrooms so as not to get poisoned? Actually, why bother? It is enough to exclude everything dubious, such as old-timer mushrooms praying for a speedy burial, or clearly dubious inedible mushrooms, standing out sharply against the backdrop of charismatic cartoon-like boletuses with bright caps. And you also need to learn the main rule of any interaction with mushrooms - fresh and only fresh! You can’t store mushrooms, they spoil even in the refrigerator, and even young, strong, handsome fellows will rot in a couple of days in an almost new plastic bag. Collected - cleaned - prepared.

Detail number two: to wash or not to wash. A very controversial issue. If you cook or prepare for pickling or pickling, wash it; if you plan to fry and don’t like it when a lot of liquid is melted out of the mushrooms into the frying pan, in which the delicious mushrooms slowly darken and lose their taste, do not wash, but clean. With a brush, scrapers, a knife, cutting off damage, nicks and dubious places. For drying you should select best mushrooms and it’s better to be the youngest and without worms; under no circumstances should they be washed, but only cleaned (carefully, trying not to damage anything) and then dried whole, strung on a thread. Mushrooms dry better on a string, retain their taste and aroma (inside) longer, and look more charismatic, especially if you are the happy owner of a spacious kitchen in which this wealth looks very tasty on the eve of the New Year.

Cooking boletus

Everything is simple here: you need to wash or clean it, throw it into boiling water, let it boil and transfer it to another container with boiled water. There and cook until done. Everyone determines the degree of readiness for themselves: for some, 10 minutes is already too much, but for others, even after an hour and a half they doubt whether to turn it off or another half hour? If you doubt the raw materials, even an hour and a half will not save you from paranoia, but if the preliminary sorting and processing was done efficiently, then 15-20 minutes is enough.

Frying boletus

There are two ways: wash the mushrooms, chop them, boil them and throw everything into a frying pan, watching the dark mess gurgle for an hour and a half and boil until it’s no longer scary to eat, or simply peel, cut and fry in oil for 5-7 minutes. in a well-heated frying pan. For the second method, you need to very carefully select mushrooms: only fresh ones, only varieties known to you. Let's say white boletuses, chanterelles and aspen boletuses. Take the best mushrooms, clean (but don’t wash them!) with a brush, cut off the dirty or rough and damaged parts, throw away the wormy ones, don’t even bother to clean the old ones - just put them in a boiler or a bucket. Cut fresh, good, young mushrooms into your favorite size, but don’t make them too small - they will fry three times! Do not skimp on oil and fry in a proven and heated frying pan with a thick bottom. Fried boletus They really like onions - add them if you like them too.

Drying boletus

Clean the mushrooms from twigs, grass and soil. Use a brush and a comfortable knife. Don't wash! Mushrooms take on water very quickly, and washed mushrooms cannot be dried - they will simply rot before your eyes. Dry the small ones whole, cut the large ones, but not finely. It is best to dry on a thread or in the oven. The oven temperature should be set at 50-60 degrees - this is the minimum available mode and the door is slightly open. Some oven models will require you to open the door completely due to the inability to lower the temperature. Dry the mushrooms on a baking sheet lined with parchment. Place on the top shelf.

Marinating boletus

Salt, spices and vinegar are added to the cooking water. Boil for 7-10 minutes and transfer to sterilized jars. An alternative method is to cook without vinegar, but for 25-30 minutes, and add vinegar to slightly cooled mushrooms before transferring them to jars. Mushrooms in jars should be completely covered with marinade liquid. This type of mushroom preparation is good because mushrooms can be prepared for future use, but bad because if improperly processed or stored in jars with mushrooms, deadly botulism bacteria can form. If the lids of the jars become swollen during storage, feel free to throw away the entire jar and carefully inspect the rest. Be careful!

Mushroom soup with croutons

Ingredients:
500 g boletus,
1 tbsp. spoon of flour,
4 tbsp. spoons of butter,
a bunch of greenery,
pepper,
salt.

Preparation:
Wash the mushrooms, cut them and add them to boiling salted water. Dissolve flour in warm water, pour into the broth, add oil, turn off the heat and let it brew for 5-7 minutes. When serving, sprinkle with chopped herbs. Pepper. Serve the croutons separately.

Boletus mushrooms are tasty and very beautiful, they are easy to collect, difficult to confuse with their poisonous “doubles” and very easy to cook. Bon appetit!

Hello dear reader!

Continuing the “mushroom” theme of my blog, today I will tell you about another wonderful inhabitant of our forests, who brings mushroom pickers a lot of joy. This is a boletus mushroom, one of the highest quality and, importantly, one of the most common mushrooms in our forest.

Actually, the correct scientific name of the mushroom is red aspen, in Latin Leccinum aurantiacum. In addition, the mushroom has many local names. The most common of them - redhead and red mushroom - are associated with the most noticeable property of the boletus, the color of the cap.

Description of boletus mushroom

I admit, it was somewhat unexpected for me when I became convinced that not everyone is familiar with the boletus mushroom. I’ve known it since childhood... The boletus has several signs that prevent it from being confused with other mushrooms.

The color of the cap is very important, but far from the only sign, which distinguishes this mushroom. In addition, the redhead is quite variable in color - it is, of course, red... But not always! There are boletuses with a brown cap, reminiscent of porcini mushrooms. There are almost orange ones. And there are even white aspen trees! (Although this is, most likely, a different, albeit similar, species of mushroom, rare and listed in the Red Book of Russia. I have encountered similar mushrooms, although it’s been a long time since their cap is almost white).

The boletus belongs to the genus Obabok of the Boletaceae family. Like all monkeys, the redhead's leg appears to be covered with dark-colored scales, which is clearly visible. The boletus also has a similar decoration on its legs.

Also a boletus

When scrapped or cut, the boletus mushroom immediately begins to darken. At first the cut turns blue, and then can become almost black. This is sometimes scary for novice mushroom pickers. It's just in vain! On the contrary, this is another sign confirming that you have found a red mushroom. And it darkens as a result of the oxidation in air of some substances characteristic of boletus.

Boletus in pine forest

True, it’s not just boletuses that turn blue. Therefore, a mushroom can only be judged by its entire set of characteristics. So, if you find a mushroom:
- with a red, reddish or brown color;
- with a tubular layer on the underside of the cap, usually light gray in color;
- with a leg, against a light background of which dark “scales” stand out;
- after cutting, it first turns blue, and after a few minutes turns black;
- similar in appearance to one of the mushrooms in the photo of this article on my blog,
then it's almost certainly boletus mushroom .

And this boletus mushroom is already a little spoiled... And it still turned out to be quite good.

Young boletuses are quite peculiar (unfortunately, there are no photos yet). The cap of this mushroom at a young age is very small, and on a rather large stem it looks like a thimble placed on a finger. (Or like the red cap on a gnome's head!)

The mushroom, both young and adult, is very dense. But if the red mushroom you found is soft to the touch, then it is better not to take it. It is already overripe, and even if it is not wormy, it is not suitable for food!

Any old mushrooms have already accumulated quite a lot harmful substances, and you shouldn’t take them!

Another boletus - already old

The boletus mushroom got its name, of course, because it is often found in aspen trees, most often in young ones. But not only in them. It also grows with other trees - for example, with birch. Therefore, you should not be surprised when you encounter a boletus in a birch grove, where there may not be a single aspen.

It is found in mixed and even coniferous forests(for example, in a pine forest). And yet, most often it grows on forest edges, in copses, in abandoned fields overgrown with bushes and trees.

The first boletuses may appear as early as June. These mushrooms are traditionally called “spike mushrooms” - this is the time when the rye starts to spike. Of course, the “spike mushrooms” are both the first boletus mushrooms and the first porcini mushrooms. But still, more often than others, it’s the redheads!

Perhaps this is also why mushroom pickers love the boletus mushroom? After all, at the beginning of summer you always want more mushrooms! And the first of them are more valued.

But still, the main time for boletuses is August. And this mushroom is often found in September, and even in October. Until the most serious frosts. In the fall, sometimes you walk through the forest and see something turning red in the grass... A mushroom? Or an aspen leaf? It happens both.

False boletus?

There is quite a lot of talk on the Internet about a mysterious mushroom called “false boletus.” There's even a photo.

But such a mushroom does not exist in nature... The common boletus is similar to the redhead. It just doesn’t get dark at the break. And I have never seen boletus mushrooms with red caps. With yellowish and brown ones - they come across. Maybe they are mistaken for the mythical false boletus?

The boletus mushroom is also edible, tasty and will delight any mushroom picker. Unless he's wormy and old. True, its quality is lower than that of its “cousin”. If this is a “false boletus” - well, take it for your health, it will come in handy.

The Polish mushroom may sometimes look like boletus - it is also quite edible. Even some porcini mushrooms, especially those growing in a spruce forest, can be so different from porcini mushrooms that as soon as they are not called... “Obabok”, “false White mushroom" I admit that it is also a “false boletus”.

As they say, “at least call it a pot...”. Among the boletaceae (and these are almost all the mushrooms that we call tubular mushrooms) there are no poisonous ones!

Processing and use of boletus

Boletuses (as, indeed, any mushrooms) need to be processed as soon as they came from the forest. As a last resort, mushrooms cleared of soil and forest debris can be stored in the refrigerator until tomorrow. But not longer! This, however, does not apply to frozen mushrooms - they, of course, can be stored longer.

Boletus is good at fresh- in a frying pan or in soup. The mushroom is also dried, pickled, and sometimes even salted.

For any heat treatment(boiling, frying, drying) boletuses turn black. This shouldn’t scare anyone either - these are just the properties of the mushroom.

By the way, not only boletus mushrooms will turn black during cooking, but also related mushrooms – boletus mushrooms. And when dried, any tubular mushrooms, in addition to white - both moss mushrooms and boletus. It’s not for nothing that they are also called “black mushrooms.” And one that is different from them and does not turn black when dried is a porcini mushroom.

I already talked about drying mushrooms in the article about boletus. Fundamental differences not in progress. Therefore, I refer those interested.

Marinating boletus

For pickling, select small boletuses with caps no more than 5 centimeters in diameter. It is better not to take the legs at all or marinate them separately. Or you can cut off most of the leg, leaving a “stump” of one and a half to two centimeters. Those larger caps are best cut in half.

To process mushrooms, be sure to take a large enamel pan with the enamel intact.

Pour water, vinegar into the pan, add salt. When the water boils, add the prepared mushrooms. Now you need to wait for the contents to boil, reduce the heat and cook the mushrooms for 20 - 25 minutes while boiling slowly. Such a fairly long boil is necessary, since boletus is a dense mushroom.

Stir the mushrooms carefully, occasionally skimming off any foam.

A couple of minutes before the end of cooking, place in the pan. granulated sugar, peppercorns, Bay leaf, cloves.

Place the hot mushrooms into well-washed glass jars. Boil the marinade and fill the jars to the top. Cover with plastic lids.

To prepare the marinade you need to take 1 kg of mushrooms:
vinegar 8% - about two-thirds of a glass;
salt – one tablespoon;
granulated sugar - one teaspoon;
peppercorns – 5-6 peas;
citric acid - on the tip of a knife;
carnation;
Bay leaf.

I repeat. It is not advisable to even “roll up” or seal jars with pickled mushrooms in order to avoid the most serious food poisoning - botulism (more on this -).

Boletus mushroom can also be used for cooking mushroom caviar. But more on that in another post. Therefore, I invite those interested subscribe to blog updates (picture below is a link to subscribe).

If you liked the article, do something nice for the author and yourself - recommend it to your friends on social networks (buttons below).

The comment form is also waiting for you!

Best regards and Best wishes – Alexander Silivanov

Subscribe to news? Click on the picture!

Category: Tags: ,

25 comments to “”

Oksana
Today I decided to take a walk with my little daughter to a birch planting (it grows not far from us) and found several boletus trees. Very similar to boletuses, only they do not darken when cut.

Reply ↓
Vasiliy
This is a beautiful mushroom, it’s rare to find one like this, it seems to me about 10 years ago, we collected similar ones in the Crimea in the fall, there was simply a sea of them! The photos are wonderful!

Reply ↓
Alexandra Polina
We really like to collect and eat boletuses, they are the most common and easiest to find - they grow right next to us, but for others you have to go to the reserve.

Reply ↓
Olga Bogach
I enjoyed reading the article and looking at the photos! And I took note of the recipe for pickling boletus mushrooms. This year we were unable to collect any porcini mushrooms, boletus or aspen mushrooms, but next year we will start looking for them in June. Urgent construction work has been completed, so we will devote time to “quiet hunting”.

Reply ↓
Ksenya Yurievna
An interesting article about the boletus mushroom, we have mushrooms in Siberia, but I don’t really know them and I rarely go for mushrooms, so I read your detailed article with interest.

Reply ↓
Elena
Alexander, your articles are always very informative and interesting! I enjoy visiting your site. I love aspen boletuses very much, last year I picked a lot of them, but most of them were wormy, even the smallest ones had black legs inside. It’s a shame, because these charming mushrooms are so delicious.

Reply ↓
Alexander Khripunov
Boletuses seem to be more common in pine forests. In any case, I saw them there more often, and I collected a lot of mushrooms. I climbed through the forest all day. All my youth.
For me, boletus mushrooms are tastier and even more beautiful than porcini mushrooms.

Boletuses are also well known under the names of aspen and redhead. This common name, which unites several species of mushrooms belonging to the genus Leccinum.

Boletuses are also well known under the names of aspen and redhead

Boletuses are distinguished by orange-red and sometimes white caps, and are also characterized by a pronounced bluing of the mushroom pulp when cut. Absolutely all varieties of red mushrooms belong to the category of edible mushrooms and practically do not differ in their nutritional characteristics.

Some varieties have become widespread mainly in deciduous and mixed forest areas on the territory of Eurasia and North America. Krasnik grows under young deciduous trees , most often forming mycorrhiza with plants such as oak, beech, hornbeam and birch. The yellow-brown redhead bears fruit from June to late autumn in young birch plantings and mixed forest zones.

Where do aspen mushrooms grow (video)

Description of the taste and nutritional value of boletus

The taste of redhead is very soft and delicate, with a subtle and very pleasant mushroom aroma. It is precisely thanks to its excellent taste characteristics and excellent compatibility with almost any food products, redheads are found very wide application in cuisines of different countries.

The nutritional value of redhead is due to chemical composition pulp of fruiting bodies:

proteins – 3.3 g;
lipids – 0.5 g;
carbohydrates – 1.2 g;
dietary fiber – 6.0 g;
water – 88.1 g;
ash – 0.9 g;
vitamin B1 or thiamine – 0.02 mg;
vitamin “B2” or riboflavin – 0.45 mg;
vitamin C or ascorbic acid– 6.0 mg;
vitamin “E” or alpha-tocopherol – 0.1 mg;
vitamin “PP” – 9.8 mg;
niacin – 9.0 mg;
potassium – 404 mg;
calcium – 3.0 mg;
magnesium – 16.0 mg;
sodium – 6.0 mg;
phosphorus – 70 mg;
iron – 0.3 mg;
monosaccharides and disaccharides – 1.2 g;
myristic saturated fatty acid – 0.008 g;
palmitic saturated fatty acid – 0.037 g;
stearic saturated fatty acid – 0.006 g;
palmitoleic monounsaturated fatty acid – 0.007 g;
oleic monounsaturated fatty acid – 0.023 g;
polyunsaturated linolenic fatty acid – 0.208 g.

Mushroom pulp is involved in basic oxidative and recovery reactions, as well as energy metabolism, increases the activity of visual analyzers, improves the condition skin and mucous membranes. The main intracellular ions take very Active participation in the processes of regulation of water and acid balance. Many vitamins are unstable and can be “lost” during cooking and heat treatment.

The taste of redhead is very soft and delicate, with a subtle and very pleasant mushroom aroma

Why is the boletus mushroom called that?

Mycorrhiza-formers include a huge number cap mushrooms, including boletus. Redheads different types, contrary to their sonorous name, are capable of forming mycorrhiza not only with aspens, but also with birch trees and some other deciduous plants. However, the name “redhead” or “aspen boletus” is most often associated not with the characteristics of the place where the fruiting bodies grow and develop, but with appearance caps of such a mushroom.

Description of edible boletus species

Currently, several varieties of edible redhead are known and quite well studied, which differ in appearance, fruiting period and growing conditions. That's why very important know the characteristics and descriptions of all edible species boletus.

How to look for boletuses in the fall (video)

Red boletus

Lessinum aurantiasum or red mushroom - forms a hemispherical or cushion-convex cap, easily separated from the stem and covered with red, orange or brown-red, slightly velvety skin. The fleshy soft part of the fruit body with good density and elasticity, which with age is replaced by longitudinal fibrousness.

When cut, the flesh is white, quickly turning blue and black, without a pronounced aroma or taste. The leg is solid, with a widening at the bottom, gray-white, covered with a white or brownish scaly pattern.

Red boletus

Boletus yellow-brown

Lec.versielle - characterized by a hemispherical or cushion-shaped cap, covered with dry, slightly woolly, orange-yellow or yellowish-brown skin. The soft part of the fruit body is white, dense, pinkish or blue when cut. The leg is stocky, thickened in the lower part, with a white or grayish surface part, covered with small and dense, granular, brownish or black scales.

Boletus yellow-brown

White boletus

Lec.persandidum - distinguished by a hemispherical or cushion-shaped cap, covered with white or yellowish-whitish skin with a pinkish, brownish or bluish-greenish tint. The surface part is felt-type or bare, dry. The leg area is quite high, with a club-shaped thickening in the lower part, white in color, with the presence of a gray-whitish or grayish-brown fibrous scaly pattern.

The soft part of the fruit body is strong, white in color, with a bluish-green color at the base, quickly turning blue or blackening when cut.

White boletus

Oak obabok

Lec.querсinum is a variety that is externally similar to the common boletus. The cap area is hemispherical or cushion-shaped, covered with chestnut or brownish-orange skin that hangs slightly at the edges.

The white and dense soft part of the fruit body is distinguished by brownish-gray inclusions or veins of a similar color, which turn almost black when cut. The leg is almost cylindrical, with a slight thickening at the base, covered with a reddish-brown scaly pattern.

Oak obabok

Colored-legged boletus

Har.Chromares is an edible variety with a pinkish cap with a convex or characteristically flattened shape and a dry, smooth skin on the surface. The tubular layer is pinkish in color. The leg has a smooth surface, cylindrical in shape, covered with a scaly whitish-pinkish pattern. At the base of the leg there is an ocher-yellow tint. White the soft part of the fruit body is quite dense, without a pronounced aroma or taste.

Gallery: boletuses (41 photos)

How to distinguish a false boletus from a real one

False mushrooms differ from such edible and popular varieties as boletus or boletus by a very characteristic appearance. False inedible mushrooms are certainly not always unattractive or have unpleasant smell. WITH edible varieties of redhead are often confused with gall fungus or bittersweet, which does not contain toxic substances, but has an incredibly unpleasant, distinctly bitter taste.

The bitterling cap is hemispherical, rounded-cushion-shaped or spread, with a pronounced fine-fibrous structure and a dry, pubescent or velvety surface, which rainy weather becomes sticky.

Edible varieties redhead is often confused with gall mushroom or bitterling

The skin is yellow-brown, yellow-brown, light gray-brown or chestnut-brown in color, covering the white soft part of the fruiting body. When cut, the color may change to a reddish color, but the pulp itself does not have a mushroom aroma and is characterized by a bitter taste.

The pedicle area is cylindrical or club-shaped, swollen at the bottom. The structure is fibrous, creamy or yellowish in color, covered with a clearly visible mesh dark brown or blackish pattern. It should be noted, that the bitterness from the pulp does not disappear even during prolonged heat treatment.