How to cook chestnut mushroom. Chestnut mushroom: appearance features and photos

Gyroporus chestnut ( lat. Gyroporus castaneus), - type of tubular cap mushrooms genus Gyroporus of the Boletaceae family. It is similar to a porcini mushroom, but the stem is brownish in color and hollow or with voids.

Other names:

• Gyroporus chestnut
• Kashtanovik
• hare mushroom

Hat:

Rusty-brown, red-brown or chestnut-brown, in young mushrooms the chestnut mushroom is convex, in maturity it is flat or cushion-shaped, with a diameter of 40-110 mm. The surface of the chestnut Gyroporus cap is initially velvety or slightly fluffy, but later becomes bare. Often cracks in dry weather. The tubes are initially white, yellow at maturity, non-blue when cut, initially adherent at the stem, later free, up to 8 mm long. The pores are small, rounded, initially white, then yellow; when pressure is applied to them, brown spots remain.

Leg:

Central or eccentric, irregularly cylindrical or club-shaped, flattened, glabrous, dry, red-brown, 35-80 mm tall and 8-30 mm thick. The inside is solid, later with cotton filling, at maturity it is hollow or with chambers.

Pulp:

White, does not change color when cut. At first it is hard, fleshy, becomes fragile with age, the taste and smell are inexpressive.

Spore powder:

Pale yellow.

Disputes:

7-10 x 4-6 microns, ellipsoidal, smooth, colorless or with a delicate yellowish tint.

Growth:

The chestnut mushroom grows from July to November in deciduous and coniferous forests. It most often grows in sandy soil in warm, dry areas. The fruiting bodies grow singly and scattered.

Use:

A little-known edible mushroom, but in terms of taste it cannot be compared with Sgyroporus blue. When cooked it acquires a bitter taste. When dried, the bitterness disappears. Therefore, chestnut fruit is suitable mainly for drying.

Chestnut mushroom or Gyroporus chestnut is a species of edible mushroom belonging to the genus Hyporus, family Boletaceae.

Description

Very often, beginning mushroom pickers make the mistake of considering the chestnut mushroom to be a porcini mushroom. But they have a significant difference - the leg of the chestnut hyporus is brown and hollow inside, while that of the boletus is matte gray.

In common parlance, this mushroom is called hare or sand mushroom. This is due to the fact that it loves to grow in areas of coniferous-deciduous trees, and is also a favorite food of hares.

In addition, the chestnut mushroom is confused with the conditionally edible boletus mushroom, which has the same family affiliation like chestnut, but the significant difference is in the stem.

On a cut, the mushroom bruise (the common name for Hyporus lividus, Podubovik) has a cyanotic appearance, unlike chestnut mushroom.

It is also often confused with the Polish mushroom, which is essentially a complete similarity to chestnut mushroom. They differ from each other in size: both the cap and the stem of the Polish mushroom are more impressive in size, and the color is paler.

The chestnut mushroom also has an inedible double - half-white or gall mushroom. External resemblance they have, and in addition there is a bitter taste of the pulp.

But despite this, similarities with poisonous mushrooms The chestnut tree does not have it in nature.

The cap has a convex shape, less often flat, and reaches 8 centimeters in diameter. The color range is varied - from brown to light brown. Upper layer at the cap of a young mushroom, velvety, sometimes fleecy.

As the mushroom matures, the cap becomes smooth. During periods of drought, the chestnut cap cracks from lack of moisture. The fungus has tubes White color, but it is worth noting that in ripe mushrooms they are yellow. There is no darkening on the cut, and if you squeeze them a little, dark brown or brown spots form in this place.

The leg is cylindrical in shape, with a slight thickening at the bottom. The size of this compaction directly depends on the amount of precipitation that fell while the mushroom was growing. Variations of thickening from 4 to 8 centimeters.

The chestnut leg is very similar in color to the cap, but slightly darker. When the mushroom is young, its filling resembles cotton wool, and when the mushroom matures, it becomes hollow. The spores are oval, less often ellipsoidal and smooth. The color of the spores ranges from colorless to pale yellow.

When a chestnut mushroom is cut, the flesh does not change in color and remains white. The consistency of young mushrooms is hard and fleshy, while when ripe it becomes quite fragile. The smell and taste are specific, but weakly expressed.

This mushroom belongs to the second category of edible mushrooms, and is rare, which determines its value in a gastronomic sense. He appears in truth delicious mushroom. At heat treatment these qualities are enhanced. This is why the chestnut gyroporus mushroom is most often dried.

It is poorly suited for rolling in jars and pickling, as well as for frying and boiling, and all because of its taste. It acquires a bitter taste during cooking.

Mushroom growing places

This type of fungus prefers proximity to deciduous trees- oak, beech, linden, maple and directly chestnut. For this reason, it loves mixed deciduous and pine-oak forests.

It prefers not very dense and well-lit, dry groves, but it does not penetrate far into the forest, but grows on forest edges. The soil is sandy.

It usually grows in small groups, less often you can find it alone.

The harvesting season for this type of mushroom is at the end of summer.

The first mushrooms can be picked already at the end of July, but they bear fruit right before the first frost, until November.

The chestnut mushroom can be found in the European part of Russia, Siberia, Far East, Caucasus.

Medicinal properties

Scientists have conducted research and proven that the extract of the fruiting body of the chestnut mushroom contains antioxidants.

This is due to the amino acid content of theanine, similar to that found in green tea.
Theanine, which is contained in the mushroom, contributes to:

• relaxation
• calm down
• lower blood pressure
• increasing anti-cancer immunity
• increasing neuroprotection

To summarize, we can draw the following conclusions - this is an edible mushroom, little known even to experienced mushroom pickers. And all because it can very often be confused with edible mushrooms of other types.

It is worth noting that in the 20th century, chestnut gyroporus was included in the Red Book of Russia, and any mushroom picker will be happy to find it. But it is worth remembering that this mushroom is prohibited, and collecting such mushrooms is poaching.

Nevertheless, any experienced chef, with great caution, but also considerable pleasure, will take such a mushroom to his kitchen table in order to prepare a real culinary masterpiece from it.

Photo of chestnut mushroom

The chestnut mushroom (scientifically gyroporus chestnut, but popularly also known as chestnut mushroom or hare mushroom) grows from mid-July until the end of September. You can meet it in light broad-leaved and mixed forests(mainly where there is oak, beech, chestnut). Prefers sandy soils. More common in the southern regions (Caucasus, southern European Russia), in Western Siberia, in the Far East. Grows singly and in small groups. The mushroom is listed in the Red Book.

The cap is convex to flat, 4-9 cm in diameter, reddish-brown, chestnut, at a young age velvety, later smooth, prostrate, sometimes with a raised edge.
The pulp is white, fragile, the color does not change when broken, has a faint smell and taste of hazelnut.
The leg is cylindrical or slightly thickened at the base, at first solid, then cavities appear in it. The color is close to the color of the cap or a little lighter. Leg length 2.5 - 9 cm and diameter 0.7 - 2.5 cm
The tubes are short (up to 0.8 cm), free, at first (in a young mushroom) white, in an older one they are creamy-yellow, and when pressure is applied to them, brown spots remain. The pores are small, round or oval.

The chestnut mushroom is edible, having a fairly average taste qualities. The mushroom can be dried, pickled, boiled, fried.

Photos of chestnut mushroom (Gyroporus castaneus)

Among the rare, but surprisingly tasty edible mushrooms includes chestnut mushroom, also called chestnut mushroom, sand mushroom or hare mushroom. It belongs to the cap species and is a representative of the Boletaceae family. Due to the fact that it is rare in nature, the mushroom is listed in the Red Book of Russia.

Description of the cap

Gyroporus chestnut - this is what the chestnut mushroom is called in science - has no specific distinctive features and therefore little recognizable even by experienced mushroom pickers. In appearance, it is almost a complete analogue of the Polish mushroom, differing from it not only in its larger cap and stem, but also in its less bright color. It is also similar to the porcini mushroom, but it is not difficult to distinguish between them: the chestnut mushroom has a brown stem, and the white mushroom has a greyish stem.

Refers to tubular, that is, a cap with reverse side consists of numerous small tubes, light cream or yellowish in color.

The hat has the following distinctive features:

• Slightly convex, mushrooms with a flat cap are rare.
• Average diameter 5-8 cm.
• Chestnut color is the most common, but you can also find mushrooms and brown, reddish, brown, rusty varieties.
• The tubes of young ones acquire a yellowish tint with age.
• Dry to the touch, without mucus.

Often in dry times the cap becomes covered with cracks due to lack of moisture.

What does the leg look like?

The stipe of a chestnut mushroom is as follows:

• Cylindrical shape.
• Average length 5-8 cm.
• Brown in color, darker in shade than the cap.
• The inside of adult mushrooms is hollow, while young ones have a filling that looks like cotton wool.
• Does not change color when cut.

The flesh is white, hard in young mushrooms, but becomes brittle as it matures. The smell is very weak, but the characteristic bitter taste can be felt even in raw mushrooms.

How to distinguish from doubles?

A photo and description of the chestnut mushroom will help you not to confuse it with similar relatives, both edible and inedible. The main differences are presented in table form.

Kashtannik and his doubles

	Chestnut		Poddubovik	Polish
	Most often brown	Regular shape, convex, velvety to the touch	Very similar to the chestnut cap in shape and color	Much smaller in size, different in color, often chocolate
	Light brown. The color does not change when cut. Height no more than 8 cm. Leg shape - cylindrical	Gray-white, darkens when cut. Average height about 12 cm. Characteristic shape, reminiscent of a round barrel	Yellow-orange, turns blue when cut	Light brown, but smaller in size than chestnut

It is very important to be able to distinguish between edible and inedible look-alikes. So, the chestnut tree has one brother that looks similar to it, but is inedible due to the specific taste of the pulp. This is a gall mushroom or bitterling, also a representative of the Boletaceae family. It is not poisonous, but just one, accidentally caught, mushroom can spoil the entire dish with bitterness. It is not difficult to recognize it: when cut, the stem will characteristically turn pink. These signs will help you avoid mistakes when collecting. It is interesting that the chestnut mushroom, the photo of which is presented below, has no poisonous analogues in nature.

Where does it grow?

The chestnut umbrella mushroom grows in Europe, its Eastern and Western parts, however in small quantities, and therefore belongs to the category of rare. It also exists in Russia, concentrated in temperate latitudes, Siberia and the Far East, the Caucasus. Most often found in small groups, less often mushrooms grow alone.

Chestnut tree can be found in deciduous forests, where it grows under linden, beech, maple and, of course, chestnut trees. However, sometimes myceliums are located surrounded by coniferous flora, mainly pine trees. Prefers sandy soils in light and dry oak forests and forest edges. In the thicket of the forest, where through the dense crowns of trees Sun rays cannot penetrate to the lower tiers, such a mushroom cannot be found.

Usage

In nature, the chestnut mushroom often serves as a favorite delicacy for numerous forest inhabitants, first of all - hares. That is why the popular name for chestnut mushroom is hare mushroom.

I found this rare gift of nature to be used in cooking due to its nutritional value and a whole range of useful properties. Cooks use it mainly in dried form, since it gives off bitterness when cooked. This mushroom can also be fried, but it is not suitable for pickling or pickling.

However, for amateurs quiet hunt You should know that the chestnut tree is protected in Russia and its collection can be equated to poaching.

The chestnut mushroom is used in pharmaceuticals; the antibiotic boletol is obtained from its pulp.

The fruiting time is not long, as a rule, from the first weeks of the last summer month until the second half of September. Due to its rarity, the chestnut mushroom is not very popular among Russian mushroom pickers, but it can be picked by mistake, mistaking it for a boletus mushroom.

Chestnut mushroom Russian forests can be seen infrequently, and even if you find a mycelium, you should not destroy it, since this will be a direct violation of the law. However, you can grow it yourself; to do this, the mycelium is evenly scattered under deciduous trees onto previously loosened soil and sprinkled with humus mixed with forest soil on top.

STATUS OF THE SPECIES IN OTHER REGIONS ANDON THE COUNTRY'S TERRITORY

Taken under protection in the regions: Belgorod (3), Vladimir (5), Volgograd (4), Kaluga (4), Kursk (3), Lipetsk (3), Moscow (3), Rostov (2), Saratov (3) , Tambov (3), Tver (3), Tula (3), Yaroslavl (3) regions, Adygea Republic (3NT), North Ossetia(*), Tatarstan (2En), Chuvashia (3), Krasnodar region(3NT), Primorsky Krai (Vu).

DESCRIPTION

The cap is 4-10 cm in diameter, dry, reddish-brown or chestnut, matte, at first convex, velvety, later flat and smooth. The hymenophore is tubular, free or weakly attached to the cap, with small rounded pores, first white, then creamy yellow. The leg is 5-7 cm long, the same color as the cap or slightly lighter, cylindrical or slightly thickened at the base, velvety or smooth, hollow or with chambers. The pulp is white and does not change color when cut. Spores are ovoid-ellipsoid, smooth; spore powder is yellowish.

BIOLOGY AND ECOLOGY OF THE SPECIES

Chestnut mushroom (Kashtanovik) forms mycorrhiza with broadleaf species trees. Lives in cleared broad-leaved and mixed forests, on the edges, prefers sandy soils. Fruiting bodies are formed from August to September. Edible.

SPREADING

The extensive range of the species in the Northern Hemisphere consists of several fragments confined to the area of ​​distribution deciduous forests. IN Ryazan region noted in Spassky and Kasimovsky districts. In the Kasimovsky district, near the villages of Aleshino and Samylovo, the species was found by V.S. Gubanov, and near the village. Samylovo was celebrated annually from 2000 to 2006. In Spassky district near the village. Brykin Bor species is not recorded annually, but very often small quantity- singly or in a group of 3-5 copies.

NUMBER AND NEGATIVE IMPACT FACTORS, THREATS

Chestnut mushroom grows singly or in small groups. The number, although low, is stable. Negative factors are violation of natural habitats as a result of deforestation, trampling; collection of fruiting bodies.