Appetizing mushroom "Common boletus". Brief description, places of growth

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

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

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

Description of boletus

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

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

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

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

What are the varieties

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

The following types of boletus are known:

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

The people “decided” to call common appearance:

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

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

Swamp view

Leccinum's marsh species to a greater extent found in damp areas. Therefore, its leg is thin, and its cap is painted in light brown tones. The pulp of the marsh variety of the mushroom has a loose structure, which even after a cut does not change its white color. According to taste this type mushroom occupies a middle position.

Harsh variety

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

Mushroom with black cap

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

Variety Leccinum

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

Places of growth

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

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

Beneficial features

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

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

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

Edible mushrooms often have inedible look-alikes. Thus, the false boletus is the gall mushroom Tylopilus felleus. Distinguish false mushroom You can differentiate it from being edible by the color of the cut, which turns red, while boletus has evenly colored flesh.

Obabka mushrooms are rightfully considered the most valuable in quiet forest hunting for mushroom pickers. Even in the photo, obabok looks very attractive due to its unique structure. Exist different kinds boletus and boletus, which belong to a large group of sponge fungi. This page presents common species of boletus and boletus, accompanied by photos and brief descriptions.

The cap is cushion-shaped, smooth, tomentose, fibrous, often with a sterile edge, in young basidiomes pressed against the stalk, dry, matte, rusty-brown, ocher-brown, orange-brown. The hymenophore is notched, whitish, grayish, less often yellowish. The tubes open into round pores. The stalk is cylindrical or thickened towards the base, granular-scaly, rough, with whitish, brownish or blackish scales consisting of dermatocystids, which usually completely cover the stalk in young specimens. The pulp is white; when cut, it often turns red, blue, gray or black, and less often does not change. Spore powder is brown, of various shades. Spores are fusiform, fusiform-ellipsoidal, fusiform-cylindrical.

Boletus is characterized by its appearance in three layers. The first layer (“spikelets”) - from the end of June to the first days of July - appears sparsely. The second layer (“stubbers”) - in mid-July, the formation of basidiomas is more abundant. The third layer (“deciduous”) - from mid-August to mid-September, the formation of basidiomas is the longest and most widespread. Between the layers and after, until mid-October, rare single fruiting can be observed, especially in wet summers, when the layers are poorly expressed.

Look at the obabka mushrooms in the photo - they have dense structural flesh and a spongy inner surface of the cap:

Red boletus (redhead)

Red boletus, red-headed boletus, red aspen, red mushroom, red-headed mushroom

The cap is 5-12 (20) cm in diameter, thick-fleshy, initially hemispherical with the edge tightly pressed to the stem, then cushion-convex in shape, easily separated from the stem. The skin is not removable, smooth, velvety-fibrous, slightly mucous in wet weather, often dry, with flakes hanging at the edges, yellow-red, orange-red, red-brown, brownish-red. The color of the cap depends on the growing conditions: in poplar forests it has a gray tint, in pure aspen forests it is dark red, in mixed ones it is orange or yellow-red. The hymenophore is free, easily separated from the pulp, white, then becomes brownish-gray, maybe with an olive or yellowish tint, and darkens when pressed. Tubes up to 3.5 cm long with small angular-rounded pores.

Leg 5-15 (20) x 1.2-2.5 (6) cm, densely fleshy, solid, often widening in the lower part, sometimes going deep into the ground, sometimes greenish at the base, all grayish-white, covered longitudinally -fibrous scales, at first they are white, becoming brownish with age.

The pulp is fleshy, dense, elastic in the cap, becomes soft with age, longitudinally fibrous in the stem, with a pleasant smell and sweetish taste. The color on the cut is white, in the lower part of the leg it is bluish, quickly turns blue, then turns black; under the influence of formalin it quickly turns yellow-orange. Spore powder is olive brown.

Red-headed boletus grows and mixed forests under young trees, in deciduous small forests, and in aspen thickets it is abundant. In dry summers it appears in damp tall-stemmed aspen forests and is found in June - October. Edible.

Hornbeam mushroom and its photo

The cap of the coffin mushroom is 6-10 (20) cm in diameter, initially hemispherical, with folded edges, then becomes cushion-shaped, the surface is uneven or slightly wrinkled, velvety. The skin is not removable, dry, matte, shiny in wet weather, olive-brown or various brownish-gray shades, with age it can shrink, exposing the pulp and tubes along the edge of the cap. The hymenophore is deeply notched, whitish or sandy-gray, then light chestnut, yellowish-olive. The tubes are 2.5-3 cm long, soft, slightly watery, the pores are very small, angular-rounded.

Leg 5-14 (16) x 1-3 (4) straight or curved, thickened at the bottom, initially cylindrical or swollen, the base is pointed, the middle is thickened and almost cylindrical, solid, whitish-grayish in the upper part, darker below, yellowish when aging , scaly-fibrous (scales change color from whitish to light yellow, and then dark brown).

The pulp is thick, fleshy, fibrous-vatose, whitish-grayish, hard in the stem, whitish-grayish or yellowish, when cut it becomes slightly violet-pinkish, then turns black, with a pleasant smell and sweetish taste. Spore powder is tobacco brownish.

Grows widely deciduous forests, occurs in July - September. Edible.

Look at the hornbeam mushroom in the photos shown on this page:

White boletus: photo and description

Less common mushroom white boletus: Photos and descriptions of this variety can be seen below.

The cap is 4-8 (15) cm in diameter, initially cushion-shaped, then convexly spread, easily separated from the stem. The skin is not removable, smooth, pressed-felt, in wet weather, slightly mucous, often dry, off-white, grayish, with a greenish tint. The hymenophore is notched, easily separated from the flesh of the cap, initially white, then becomes dirty gray. The tubes are of equal length, the pores are uneven and angular.

The leg is 7-10 x 0.8-1.5 cm (in dense grass it can be higher), elongated, thin, tapering towards the cap, whitish, covered with white spaced scales, which darken with age or drying out.

The pulp in the cap is tender, watery, white, in the stem it is fibrous; when cut, it does not change color (only at the base it can sometimes turn slightly blue), with a fresh taste, without any particular smell. Spore powder is olive-brown.

It grows in damp birch and mixed forests, often found along the edges of swamps, and forms basidiomas from mid-July to early October. Edible.

Black boletus obabok

The leg is 5-12 (15) x 2-3 (6) cm, densely fleshy, solid, often widening at the bottom, grayish-white, covered with black-brown small protruding scales.

The flesh is fleshy, dense, elastic in the cap, becomes soft with age, longitudinally fibrous in the stem, white, unchanged when cut, with a pleasant smell and sweetish taste. Spore powder is olive brown.

Black boletus grows in swampy birch and mixed with birch forests, along the outskirts of raised bogs; it is rare and not abundant, in July - September. Edible.

Boletus turning pink

The cap is 8-15 (18) cm in diameter, fleshy, initially rounded-convex, sometimes irregularly rounded, semi-rounded, then rounded-prostrate, easily separated from the stem. The skin is bare or thin-tomentose, dry, grayish-brown, nut-grayish-brown, often dark gray, with a lighter marbled pattern. The hymenophore is deeply notched, whitish, creamy, brownish-gray in mature ones, turning pink when pressed, then becoming brownish. The tubes are long, the pores are small and round.

Leg 6-10 (12) x 1-2 cm, densely fleshy, solid, elongated and thin, thickened at the base, often curved towards more illuminated places, dirty white, with black-brown frequent scales, most densely located along fibers into which the cover of the stalk is torn (in very young specimens the entire stalk may be black).

The flesh is spongy, longitudinally fibrous in the stalk, pinkish or reddening when cut (in basidiomas with a darkly colored cap at the base of the stalk the flesh is bluish-green), with a pleasant smell and sweetish taste. Spore powder is ocher-brown.

Pink boletus grows in moist birch, pine-birch forests, along the outskirts of swamps among birches, found in groups of 2-3 specimens, in July (May) - October. Edible.

White boletus and its photo

The cap is 4-15 (20) cm in diameter, thick-fleshy, initially hemispherical with the edge tightly pressed to the stem, then cushion-convex, easily separated from the stem. The skin is not removed, dry, felt or bare, white or whitish, with a pink, brownish or blue-greenish tint, later becoming yellowish. The hymenophore is notched, easily separated from the pulp, whitish, later yellowish, creamy, acquiring a grayish tint with age. The tubes are up to 3 cm long, the pores are small and angular.

The leg is 5-10 (15) x 1-3 (7) cm, densely fleshy, solid, cylindrical, thickened towards the base and sometimes with a greenish tint, with gray and dark gray scales.

The pulp is dense, hard, white, often blue-green at the base of the stem, blue at the cut of the cap, purple in the stem, later darkens and blackens, with a pleasant smell and sweetish taste. Spore powder is ocher-brown.

Grows in wet birch or mixed forests, in dry weather - in tall aspen forests; rare, but sometimes very abundant, found in June - September. Edible.

Look at the white boletus in the photo, which shows the different types of mushroom:

Oak grove varieties of boletus

Oak grove varieties of boletus have a characteristic appearance. The cap is 8-15 (20) cm in diameter, thick-fleshy, initially hemispherical with the edge tightly pressed to the stem, then cushion-convex, easily separated from the stem. The skin is not removable, velvety, noticeably extending beyond the edges of the cap, in dry weather and in adult specimens it is cracked, “checkerboard”, chestnut-brown with an orange tint. The hymenophore is notched, easily separated from the pulp, white, then becomes gray, grayish-brown. The tubes are 2-3 cm long, the pores are small, angular.

Leg 10-15 (20) x 1.5-2.5 (3) cm, densely fleshy, solid, cylindrical, often widens at the bottom, sometimes going deep into the ground, dirty white, covered with fluffy scales Brown.

The pulp is fleshy, dense, white-gray, blurry dark gray spots are initially visible on the cut, then the color quickly changes first to blue-purple, and then to bluish-black, with a pleasant smell and sweetish taste. Spore powder is ocher-brown.

Grows in oak forests and forests mixed with oak, found in June - September. Edible.

Common boletus

The cap is 5-10 (15) cm in diameter, fleshy, initially hemispherical, then cushion-visibly convex and somewhat protruding in the center, easily separated from the stem. The skin is not removable, smooth or slightly wrinkled, dry - matte, slightly mucous in wet weather, very variable in color, from whitish to grayish, gray-brown, chestnut-brown or brown-brown. The hymenophore is free, easily separated from the pulp, white, then gray, with brown specks. The tubes are 1.5-2 cm long, narrow, often located, the pores are small, round.

Leg 5-12 (20) x 1-3 cm, densely fleshy, solid, cylindrical, slightly widened in the lower part, longitudinally fibrous, whitish with dark gray or black-brown longitudinal scales.

The pulp is initially fleshy, dense, tender, then loose, flabby, watery, and in the stem it is hard-fibrous, unchanged when cut or sometimes slightly pink, with a pleasant smell and sweetish taste. Spore powder is olive brown.

Common boletus grows in birch forests and other mixed forests with an admixture of birch; occurs frequently, begins to form basidiomas earlier than other species of the genus Leccinum, in (May) June - October. Edible.

Yellow-brown boletus: photo and description

Yellow-brown boletuses are pleasing to the eye: photos and descriptions of these beautiful forest inhabitants are presented below.

The cap is 10-20 (30) cm in diameter, thick-fleshy, initially hemispherical, cushion-convex, then convex-prostrate, sometimes flat. The skin is dry, slightly woolly, slightly fibrous-scaly, slightly tomentose, slightly mucous in wet weather, in young basidiomas it often hangs over the edge, the color can be from yellowish-gray to bright red, very variable in shades. The hymenophore is notched, easily separated from the flesh of the cap, white, then light gray, olive gray. The tubes are 1-1.5 cm long, the pores are small, angular-rounded.

Leg 8-15 (22) x 2-4 (7) cm, densely fleshy, solid, often widening in the lower part, sometimes going deep into the ground, sometimes greenish, white or grayish at the base, covered with small dense fibrous-granular scales , first brown and then black.

The flesh is fleshy, elastic, becomes soft with age, white, initially turns pink when cut, then turns blue to violet-black, in the stem it becomes blue-green, without much odor, with a bland taste. Spore powder is yellow-brown.

Grows in birch, aspen and dry coniferous forests with an admixture of birch, prefers rocky, sandy and peaty soils; occurs in June - October (November). Edible.

Boletus variegated

The cap is 5-10 (12) cm in diameter, thick-fleshy, initially hemispherical, cushion-visibly convex, then convexly prostrate. The skin is dry, may hang slightly from the edge of the cap, and is slightly mucous in wet weather. The color is uneven: on a mouse-gray or dark brown background there are elongated tan marks of yellowish or light gray color (varieties with a brick-orange main background color are noted). The hymenophore is notched, easily separated from the flesh of the cap, white, light gray, becomes gray-brown with age, and is often covered with darker spots; may turn pink when pressed. The tubes are 1-1.2 cm long, the pores are small, angular-rounded.

Stem 12-15 (18) x 2-2.5 (3) cm, (the height of the stipe depends on the height of the moss above which the cap needs to be raised), cylindrical, somewhat thicker in the lower part, white, densely covered with black or dark brown streaked scales.

The pulp is dense, quickly becomes loose, turns pink when cut in the cap, the tubes turn slightly blue, the stem turns pink or green, acquires a gray-blue tint at the base, the taste is slightly sour, the smell is weak. The spore powder is light brown with a hint of cinnamon.

Variegated boletus grows mainly in humid habitats among moss, in June - October. Edible.

Boletus boletus

The cap is 8-15 (20) cm in diameter, thick-fleshy, initially hemispherical with the edge tightly pressed to the stem, then cushion-like and convex, easily separated from the stem. The skin is not removable, velvety, noticeably extending beyond the edges of the cap, red-brown, unnatural dark crimson color. The hymenophore is notched, easily separated from the pulp, white, grayish-cream, and turns red when pressed. The tubes are 1.5-3 cm long, the pores are small, angular-rounded.

Leg 6-10 (15) x 2-3 (5) cm, densely fleshy, solid, cylindrical, often widens in the lower part, sometimes going deep into the ground, white, sometimes greenish at the base, covered with longitudinal fibrous brown scales, making it velvety to the touch.

The pulp is fleshy, dense, white, quickly turns blue when cut, then turns black, in some places it can darken without waiting for the cut, without much odor, with a fresh, sometimes slightly islandy taste. Spore powder is yellow-brown.

Boletus boletus grows in dry pine mossy forests, it is rare, in June - September. Edible.

Obabka mushrooms in the photo (click to enlarge):

Experienced mushroom pickers know that each mushroom has its own time for the appearance.

The first one comes summer month– June, rowan, viburnum, and raspberry bloom. It's time for haymaking, and rye is sprouting in the fields. That’s when the first layer of mushrooms appears, which are called “hayfields” or “spikelets”.

Mushroom pickers are in a hurry to the forest - for boletus mushrooms, because the first layer of mushrooms is very short and you need to have time to collect at least a little for frying and cooking.

The first boletuses appear on the edges of the forest, in open clearings. The very name of these mushrooms speaks about their location. Boletus trees grow where there are birch trees: in a birch grove, in mixed forests, even in clearings where there are single trees.

Boletus is suitable for almost any climate. They are even in arctic tundra, of course, if there are birches. And even though these trees are stunted, almost creeping. This doesn’t matter to the fungi, the main thing is that there is a root system, from which the mycelium feeds. After all, boletuses live in symbiosis with birch.

The boletus has several names: black mushroom, birch mushroom, black mushroom, gray mushroom, obabok, grandma. There are also several types of boletus. Depending on its location, the appearance of the mushroom is also different.

Types of boletus

1. It appears earlier than all the boletus common boletus. Single mushrooms can be found as early as May, which is why this mushroom is also called spikelet.

This mushroom is the largest of the boletus mushrooms. Its cap grows up to twelve centimeters in diameter. The color of the cap ranges from whitish to black-brown. The leg is light-colored, covered with scales, turning slightly pink at the break. This mushroom is found in birch groves.

2. Boletus pinkish pleases mushroom pickers with its appearance closer to autumn - in August, or even later. It can be found in wet pine-birch forests, on peaty soil, and also along swamps. Often pink birch grows not under the birches themselves, but where the young roots of these trees are located underground.

The cap of this mushroom grows no more than 10 cm in diameter and has all shades of gray, but the stem remains white. Only the black-brown scales on it indicate its relationship with boletus mushrooms.

3. Late autumn appears in swamps and damp places marsh boletus. He's very small. Its off-white cap is never larger than 5 cm in diameter. It has a long thin stem, the flesh is white and loose. Of all the boletus mushrooms, this is the lowest-grade mushroom. Mushroom pickers do not like it because of its watery pulp.

4. Looks like pink boletus boletus oxidizing with a yellow-brown cap and black boletus with a black-brown cap.

Boletus mushrooms grow very quickly, but this advantage over other mushrooms is also their disadvantage. After all, these mushrooms quickly become wormy. And all because of their loose pulp. Therefore, mushroom pickers, taught by bitter experience, collect only young mushrooms. It has been noticed that even if an adult mushroom by some miracle turns out to be without wormholes, but lies in a basket for two to three hours, a mass of passages in which worms operate inexplicably appears in it.

Boletus mushrooms are most often salted and pickled.

You can use them to prepare soups and main courses, but these mushrooms heat treatment They soften greatly, become jelly-like, but do not lose their shape. And the finished mushrooms become very dark. But their condition justifies their excellent taste. Yes and useful substances there is enough in boletus mushrooms.

They contain as much vitamin B1 as in grain products or baker's yeast. Boletus mushrooms contain a lot of vitamin D and PP.

Boletus mushrooms are also dried. True, you need to spend much more time drying boletus mushrooms than drying other mushrooms. Dried mushrooms also become almost black, which is why they are called black mushrooms. Mushroom powder is made from dry boletus mushrooms, and to improve its taste, it is mixed with porcini mushroom powder.

If you are not sure what you are holding in your hands - false boletus or edible - better not take it into your basket

Harvesting mushrooms is a pleasant and leisurely activity. It would seem that it could be simpler - walk through the forest, look for mushrooms, or a specific mushroom. But no! This is not an easy task. Difficulties and dangers in the form of poisonous mushrooms are the main problem. Even the most conspicuous boletus, familiar to everyone, can easily be confused with a false relative, successfully disguised as real mushroom. Inexperienced mushroom pickers, be careful!

True boletus

Real boletus- a modest and at the same time solid-looking mushroom of the genus Leccinum (Obabok), therefore it is often referred to as obabok. It comes in various shades from brown to gray depending on the region and where it grows. Distinctive features:

A white or dark gray soft cap of muted color, regular spherical shape, easily removable, smooth, only slightly silky surface.
The leg is not very thick, widened towards the bottom, resembles the shape of a cylinder, and has white or dark gray thick longitudinal scales drawn on it.
A slightly curved leg is a characteristic characteristic of a true obobok.

The first half of summer (late May-June) is the time when the first boletus mushrooms appear. Weather favorable for mushroom growth wet soil in deciduous forests and plantings, sun-warmed air creates optimal conditions for their growth until the end of November.

Usually under a birch tree, forming a mycosis with its roots, which is where their name comes from. Although they are sometimes found under or in close proximity to other trees, such as aspen or poplar. Often found in damp, swampy areas and gardens where birch trees grow. Tundra, beech grove, spruce plantings, mixed deciduous forests interspersed with birches in Eurasia, South and North America provide wide areas for the growth of these mushrooms. Experienced mushroom pickers climb into the very depths of the forest, where they grow in groups, en masse, without wasting time searching for them at the edges, where they grow alone.

Fried, pickled, frozen, boiled, dried mushrooms - they are delicious in any form, and in addition, they are also useful, since they are absorbents, help remove toxins and ballast substances from the body, and support the functioning of the kidneys. When cooked, they disintegrate, creating a light mucus.

To obtain true benefit from this mushroom, it is important to learn to recognize it, to distinguish it from its false relatives, so that the imaginary benefit does not turn into harm. And such a deceiver is the false boletus.

Difference between real and false boletus

This is why the real boletus is called modest above, because it does not have a particularly remarkable appearance, it does not catch the eye. The false mushroom, however, is exactly the same.

A mushroom similar to boletus is a common find in the forests of various regions of the Russian Federation. It is similar in all external signs real boletus, which makes it difficult to accurately identify it. It grows at about the same time. With early frosts it may stop growing in September. It mainly grows on loamy soil and sandstones, covered with a thick layer of fallen pine needles.

At first glance, it is difficult to understand how to distinguish a false boletus from a real one; you need to conduct an entire expert assessment.

Its main distinguishing and obvious feature is bitterness.

That is why it is also called gall fungus. But a mushroom picker won’t lick every suspicious mushroom. It is not poisonous, but not edible either. Bitterness is a toxin for the body. After eating the mushroom, poisoning of the digestive system occurs with accompanying nausea, diarrhea and vomiting.

Regular consumption of pulp, saturated with toxins that quickly penetrate into the blood, leads to disruption of the liver, causes serious intoxication of the body, and can cause cirrhosis. Disruption of the functioning of internal organs and systems with subsequent destruction is guaranteed. Moreover, the consequences will not appear immediately, but after several weeks or months.

What does a false boletus look like? The leg is gray with a rowan of a similar shape, the same color and shape of the cap is a successful imitation of a true boletus. One piece of mushroom is enough to completely ruin the taste of a whole pan of real boiled boletus mushrooms. It will be impossible to eat such a dish, and the already incredibly bitter, disgusting taste becomes even more pronounced after cooking.

And yet there is a secret to calculating the deceiver. Simple, a little unpleasant, but effective. Doubting the picked mushroom, mushroom pickers touch the tubular surface with the tip of their tongue. This does not threaten with a lethal outcome, but there is a feeling of obvious bitterness followed by unpleasant sensations will be a reason to throw the mushroom away.

Foreign scientists do not recommend trying this test method on yourself. After some time, the mushroom picker may experience slight dizziness, and through contact with the skin, toxins will enter the internal organs. You need to learn to identify anti-boletus mushroom visually.

Methods for identifying false boletus

An inexperienced mushroom picker, coming to the forest, must try all the ways to determine deception:

I don't have edible mushroom you can feel the pronounced velvety surface of the cap. A real obabok, on the contrary, has a smooth cap. However, the place where boletus grows can change its appearance both in color and surface texture - they can be smooth and dry, slightly velvety or moist even in dry weather. Old wet caps of mature mushrooms lose their shape when touched.
Gall mushrooms quite often grow in places “unusual” for boletus mushrooms: oak groves and deciduous forests, rotten stumps and ditches.
The birch coloring characteristic of the tree may be absent; on the contrary, it may have veins similar to blood vessels. Most likely this is an inedible mushroom. But even if the pattern characteristic of a real mushroom is present, a false mushroom will show a pinkish color under the cap or a slight greenish tint on it.
You can break the edge of the mushroom. Assess the color of the fracture. Smooth white color, darkening when drying indicates real prey, a little Pink colour at a break - a sign of falsity. Some mushroom pickers noted the fact that the color of the bottom of the cap changed when pressing on it from white-yellow to rich pink.
Worms also want to eat real boletus. They will not eat a false one, therefore, the picked mushroom will be perfectly smooth and clean, without bites. Most often, the conclusion is that the mushroom is inedible.
True boletus usually has a thin stem, since it grows very quickly, or a slight thickening towards the bottom. Its dome-shaped (when young) or cushion-shaped (when mature age) the cap reaches no more than 15 - 18 cm in diameter. Young mushrooms are distinguished by a white tubular layer at the base; in old mushrooms this layer is gray and protrudes slightly. The false mushroom is often large, massive, without veins in the form of tubes in at a young age, when mature it acquires a tuberous stem, and its cap straightens out, becoming saucer-like.
If a mushroom grows near a stump, ditch or other uncharacteristic place, you should not pick it. It is better to look for another one that definitely resembles a real mushroom.

Learn to look closely at every mushroom you pick up. It’s better to throw away the questionable one than to ruin a whole basket of delicious mushrooms later.

The most important differences between false boletus and ordinary boletus:

A real mushroom has a normal taste, a false one is bitter.
The true boletus has a pattern similar to the birch trunk; on the false one, a network similar to blood vessels may be visible.
The lower part of the cap of a real cape is light - white or slightly grayish, while that of a false one is pinkish.
The even gray and brown color of the cap is a sign of a real mushroom, greenish is characteristic of a false one.
A cut or break in a real mushroom is white, while a false one gives off a pinkish tint.
False is a surprisingly clean mushroom, not eaten by worms, even in dry weather in the middle of summer.

A photo and description will help you identify the false boletus. A mesh or speckled pattern of the leg, a greenish velvet cap that is not typical of the real boletus, a pink or even bluish color at the break, large sizes, a smooth, non-worm-like surface - obvious signs inedible mushroom. If a mushroom cannot be analyzed according to any characteristics, it is better not to pick it at all and not to touch it with your hands, and even more so, not to test your stomach and health in general. And even more so, there is no need to pick mushrooms in contaminated areas, no matter how beautiful and safe they may seem.

Do you know how to distinguish a false boletus from a true one? Tell me about this

Rainy season early autumn It tempts avid mushroom pickers to go into the forest to collect their harvest. This simple task is not as easy as it might seem at first glance. After all, many representatives of the inedible mushroom kingdom strive to disguise themselves as an edible product. Thus, the false boletus successfully passes itself off as its edible counterpart. Therefore, it is very important to be able to distinguish them from each other.

For clear example take a look at the photo of the false representative of the boletus mushroom, and also carefully study the external outlines of the inedible forest mushroom.

Among many mushroom representatives, boletus is highly valued for its health benefits, as well as taste qualities. It got its name due to the fact that it is mainly found in forests under the birch tree. This product is rich in proteins, vitamins and various amino acids. Perfectly suitable for different ways preparations. In its own way nutritional value is in second place after porcini mushroom. However, even an experienced mushroom picker can sometimes be deceived by the appearance of an inedible fellow.

Although false boletus is similar in appearance to a good mushroom suitable for food, its taste is completely different. This product will immediately be felt in the dish, as it has a very unpleasant bitter aftertaste. It’s not for nothing that it is also called gall mushroom or mustard. This bitter taste is significantly enhanced by heat treatment, which makes it impossible not to notice it and to eat a lot. This, of course, will not lead to fatal outcome, but it may well cause intestinal upset.

Therefore, before collecting everything in a basket, you need to find out in detail what false boletus looks like and how it differs from edible species.

Types of boletus

Among these representatives of the fungal kingdom, several species are distinguished:

Ordinary.
Harsh.
Elm.
False.
Pinkish.
Black.
White (swamp).

The common boletus has a mucous brown cap that glistens slightly in the sun. The shape of the young mycelium is round and convex, while the more mature mycelium acquires gentle edges. The pores are located below and have a light milky or slightly greenish tint.

Rough appearance - can often be found on loose sandy soils, under aspen, poplar and birch trees. The mycelium is darker shades of brown and is significantly inclined towards the stem.

Elm boletus - this species is also known as gray. It has a slightly wrinkled surface and a brownish-brown tint to the top of the cap. The stem of the mushroom may be slightly curved or straight, just like the normal species.

The false boletus species is an inedible representative. Externally, it is a gray straight leg with a rounded mycelium of white-grayish color.

Pinkish appearance - differs from other representatives in the color palette. The mycelium has a brownish-yellow color, and the leg in cross-section acquires shades of pink.

Black boletus - this species is externally represented by the brown-black color of the mycelium and scaly stem. As a rule, it grows in wet, wet places.

Swampy appearance - has a creamy white color of the cap and lower pores. The shape of the mycelium is flatter and spread out. The flesh and pores of this species are light in color and have no noticeable hue or odor.

Similarity of common boletus with other mushrooms

Externally, the common boletus is similar to some edible representatives of the mushroom kingdom. For example, boletus is completely identical in appearance; the only way to distinguish them from boletus is to cut it. If it is an edible aspen fellow, the flesh will acquire a bluish tint, which does not happen in the case of the ordinary type of boletus. In addition, the common one resembles species like pinking or white (swamp) boletus in appearance and taste. All of them are edible and healthy except for one - the gall type.

Therefore, it is much more useful to know how to distinguish false appearance boletus Outwardly, it is very similar to the edible one, the same external color of the stalk is a grayish tint, the brownish-gray color of the mycelium, the shiny and velvety surface of the mycelium. But an experienced mushroom picker knows the secrets and signs that indicate a false representative.

Where and how to collect boletus mushrooms

Such edible mushrooms form mycosis with the roots of the birch tree, as if merging, they grow together. Therefore, the habitat of these edible mushrooms must be sought in birch groves or deciduous forests interspersed with aspens or birches. Myceliums can hide under a thin layer of soil or foliage, so it is best to go mushroom hunting in wet weather just after a light rain.

False boletuses, unlike “real” ones, are most often found in swampy and dark places next to rotting stumps and forest streams. The useful boletus is characterized by growing on lighter, drier edges and clearings.

At what time the mushroom appears depends on its species. Thus, the common species appears in early June and grows until the end of October. Pinkish occurs mainly in late August and early September. And the white species mainly grows only in early autumn.

There is nothing complicated about how to pick mushrooms. Armed with gloves and a small sharp knife it is necessary to carefully examine potential places for boletus growth. For convenience, carefully pushing apart the layers of foliage or grass using a wooden stick. And as soon as the desired candidate is found, it is enough to carefully cut off the base of the leg with a knife.

The main differences between false boletus and gall mushroom

In order to distinguish an edible mushroom from a dangerous inedible one, you need to take a closer look. There are a number of signs and methods that can reveal a false representative.

The most common and easiest way to check false boletus is to lick the cut of the mushroom with the tip of your tongue. If there is a bitter taste, then it is definitely gall mushroom. But you shouldn’t get carried away with this recognition method, since such frequent taste tests can lead to stomach pain and diarrhea.

It is best to learn to distinguish dangerous mushrooms By appearance. If you look closely, the false boletus mushroom has a number of differences. There will be no signs of insects on something so inedible. This is because even they will not consume such a product because of the bitterness.

Another sign of a false mushroom is its growth in putrid and swampy areas. Good mushroom will never grow in such a place, but for poisonous representatives such soil is the most favorable.

By the mycelium you can distinguish an edible mushroom from a false one, and the color and pores of the mycelium will help with this. Poisonous representatives always have dirty brown, orange-green tones in the mycelium shade. And, in addition to this, the presence of tubular pores and pulp, which is colored pinkish, indicates that you are holding an inedible representative of the boletus in your hands.

As for the characteristics of the stem, the color is identical, but the shape of the bittersweet, like many others poisonous species, expanded downwards.

False mushrooms differ in the texture of their cap. At first glance it may seem that the mycelium is shiny and elastic, but when pressed it does not level out and when wet the shine disappears. This is only possible with a “fake” boletus.

You can watch a video description of the false boletus mushroom below.

Poisoning and first aid

False boletus by its nature is not dangerous to human life when consumed. But it can be quite harmful to your health. When entering the human body in large quantities, this is extremely rare and can cause:

Nausea.
Vomiting.
Dizziness.
Pain in the stomach and intestines.
Dysbacteriosis and diarrhea.

This mushroom is not poisonous, but causes severe intoxication of the body. With prolonged and regular consumption, it affects liver cells, causing cirrhosis.

“False” mushrooms may look edible, but it’s hard to confuse their taste, which is why poisoning them is an extremely difficult task. After all, bitterness interrupts the taste of the entire dish. The only one possible variant To deceive the taste buds is to eat heavily pickled mushrooms, the spices of which will overwhelm the taste of the gall mushroom.

If symptoms of poisoning with a dangerous mushroom doppelganger occur, then first of all it is necessary to rinse the stomach. To do this, drink 2-3 glasses of slightly salted water and induce gagging by pressing on the base of the tongue. After all the contents of the stomach are empty, drink an absorbent drug (activated carbon, Atoxil or Smecta).

Let's talk about secrets

To prevent false boletus from getting into the mushroom basket when harvesting, first of all pay attention to the stem. Business card“Fakes” in the form of thin capillaries will always make it clear that this mushroom is unsuitable for consumption. In edible representatives, the leg is covered with a pattern like on birch bark, or with gray scales, if it is gray look. And even if the color and place of growth are quite characteristic of good mushrooms, the pattern of the stem will not let you deceive.

Learning to recognize a false mushroom is not difficult; the main thing is practice and attention when inspecting the harvested crop. And even if there are doubts about the authenticity of an edible mushroom, it is better to put it out so as not to spoil the delicious mushroom dish. As for the “fake” boletus mushrooms, false boletus and in general all such mushrooms are always given away by some characteristic feature. You just need to know where to look and what edible representatives there should be. If you doubt your knowledge and skills, it is better to consult with people experienced in this matter and adopt their experience.