Oak boletus. What do aspen mushrooms look like, where these mushrooms grow, when to collect. What does a false boletus look like

Aspen mushrooms are a variety of well-known mushrooms. They got their unusual name not only because of the places of germination, but also from the word "autumn". The color of the cap of this mushroom is very similar to the colors of autumn foliage. When it falls, the boletus merges into one color with fallen leaves. There are many varieties of these mushrooms. All of them have a unique taste and are very useful for humans.

Types of boletus

Yellow-brown (red-brown) boletus

The largest among all representatives of these mushrooms. A hat in diameter can reach 30 cm. Often inexperienced mushroom pickers are afraid and pass by such a boletus, which is completely in vain, it is quite easy to distinguish it from a false one. The mushroom must be broken, in the damaged area it should first acquire a pinkish tint, and then purple.

red boletus

This mushroom is much easier to recognize. Its hat has a rich red color and is most noticeable among the foliage, even from afar. The pulp is fleshy and very dense. The legs are white with small scales. Mushroom pickers should not be afraid of unusual changes when collecting this species. When the mushroom is cut, the damaged area becomes blue, and then blackens.

Pine boletus

In this variety of mushrooms, the cap diameter can reach 15 cm. The color is brown-red, over time it acquires a crimson hue, which does not even look natural. Outwardly, it has a velvety appearance. A feature of the fungus is to change the color of the pulp. It does not depend on damage, this process occurs by itself in the process of growth and maturation.

white boletus

The name of the mushroom speaks for itself about its color. Both the cap and the leg are pure white. Although this applies only to young representatives of mushrooms. Large mushrooms are gray in color. In a broken place, they acquire a blue tint, which soon turns black.

Painted-legged boletus

This mushroom is slightly different from other aspen mushrooms. It is characterized by a pink hat, which can be either flat or convex. Its leg is covered with scales of a pinkish hue. The color at the base is rich yellow, gradually turning into white-pink towards the top. This species is especially favored by insects and all kinds of worms.

Redhead oak boletus

Young representatives of this species are very unusual. The hat is like a thimble worn on the finger. Its edges fit snugly to the stem, giving the mushroom a spherical shape. Over time, the diameter of the cap can increase to 30 centimeters. Mushroom pickers are very fond of the Krasnogolovik mushroom, it is tasty and looks aesthetically pleasing. In older mushrooms, the hat takes on a cushion shape. The color of the hat becomes red with an admixture of orange tones. Mature mushrooms are characterized by velvety. The leg is white with reddish scales, shaped like a cylinder. It can reach a height of 20 cm, and a thickness of up to 5 cm. The scales on the legs darken quickly, which indicates the growth and maturity of the fungus. The lifespan of this species is very short. Only 11 days. The older - the more decrepit becomes the pulp of the fungus.

Spruce boletus

Hat color is brownish red. It can reach up to 10 cm in diameter. The skin is not smooth, hangs slightly from the base, forming a slight overlap over the leg. The hat is covered with small scales, slightly lighter than the main tone. The leg in length reaches 13 cm, and the thickness reaches three. The mushroom got its name due to the places of germination. They can be found in spruce, coniferous forests, oak forests. These mushrooms grow in large groups.

Black-scaled boletus

The habitats of this species are solitary aspens. The color of the hat has a reddish-brick hue. Young individuals have a velvety hat, matte. With age, she becomes "naked". In shape, at first it resembles a ball, in terms of growth it becomes more like a pillow. The legs of young mushrooms are white, gradually turning into a gray color with an olive tint. The height of the leg can reach 18 cm. It is covered with reddish scales. On the cut, the mushroom immediately acquires a purple color, and after a while it changes to black.

There are other types of boletus described earlier - these are the main ones.

Where do boletus grow

A variety of these mushrooms can be found in almost any forest. They grow in the Far East, Siberia, the Caucasus and even Europe. As with any mushrooms, the wetter the weather, the more of them. Collection starts from the beginning of summer until the end of September. It happens that they can be found until the frost. Some types of boletus prefer special growing conditions. white boletus- more likes deciduous or mixed forests, with high humidity. Mushroom pickers should remember that it is listed in the Red Book.

yellow-brown representatives can be found in pine and birch places. Their favorite habitat is under a fern leaf.

Red- choose young single aspens, although mushroom pickers are often found in pine, mixed and deciduous forests. This variety of boletus should be looked for in clearings, along roads and in the grass.

Pine- they love dampness, they can be collected in coniferous forests.

For aspen mushrooms, the most important thing is that direct sunlight does not penetrate into their habitats, a light cool breeze blows.

Boletus false

Common distinctive features of the boletus

A variety of this group of mushrooms is the safest. However, when picking, inexperienced mushroom pickers often have doubts about how not to make a mistake and not bring home a false mushroom.

Regardless of the type of boletus, its leg has the shape of a cylinder, but only in young individuals. With growth, the leg increases, and the hat, on the contrary, stops growing. It seems that the mushroom is of a disproportionate, disturbed shape. In fully mature mushrooms, the cap grows and reaches 20 cm in diameter. It is pleasant to the touch - velvety and dry. On the inside of the cap is a tubular layer. Depending on maturity, they have a white or grayish tint, which turns black when pressed.

The foot is velvety to the touch and slightly rough. Its distinctive feature is the presence of scales. They form as the fungus grows. In a damaged place, a real boletus shows metamorphoses: first it turns blue, then it becomes black. This is the main distinguishing feature.

Doubles

In places favored by aspen mushrooms, you can find false mushrooms that are very similar to them. The most common double gall fungus (gorchak). You will not meet him in deciduous forests; he grows only in coniferous ones. Favorite place - under the spruces and pines. In order not to be deceived, it is necessary to pay attention to the distinctive features.

If, after checking, this mushroom hit the table, then you should not panic. It does not contain poison, but the name speaks for itself. The mushroom tastes very bitter and if it gets into the general mass with the rest, it will spoil the dish when frying. It is impossible to eat it, it resembles the bitterness of bile.

Despite the fact that there are no poisons in this mushroom, it is still undesirable to taste it, bitterness is converted into toxins, settles in the liver and can cause severe intoxication in the body. The principle when picking mushrooms is - if you don't know, don't take it.

There are no false boletuses in nature. There is only a double mustard. They cannot be poisoned. Therefore, even inexperienced people collect these mushrooms; it is quite difficult to confuse them with another.

The composition and useful properties of boletus

These mushrooms are 90 percent water. They are leaders in the content of protein, vitamins, amino acids. Due to its low calorie content, this product is often included in all kinds of diets. It can be used by people with diabetes. Despite the fact that mushroom proteins are of plant origin, in terms of saturation and benefits, mushroom protein, in its composition, is very similar to meat protein. Mushrooms can act as an alternative to both meat dishes and cereals. This is facilitated by the presence of B vitamins in their composition.

It has been established and repeatedly proven that the use of boletus helps to cleanse the body, remove toxins. Rich broth helps fight viruses, colds and helps strengthen the immune system. The high content of PP vitamins helps with anemia, their amount is the same as in the liver.

Contraindications

In addition to the benefits, this product can harm the body. With kidney and liver disease, mushrooms should not be included in the diet. It is a heavy food and difficult to digest. Aspen mushrooms - more than all mushrooms, they like to accumulate toxins. The older the mushroom, the more of them in this product. Therefore, when collecting, it is better to make a choice in favor of young mushrooms. Do not collect very mature. And in no case do not pick mushrooms near busy highways and industrial plants.

When cut, a significant part of the leg must be left in the ground. When seaming, mushrooms must undergo thorough thermal processing. There is a folk remedy to check the mushrooms, you need to boil them with a peeled onion head. This method has a place to be, only, unfortunately, it does not always work, and does not give a 100% guarantee.

Harvesting boletus and cooking recipes

You can do anything with boletuses. These mushrooms are dried, salted, pickled, fried with potatoes, frozen. To begin with, they must be thoroughly cleaned.

Drying. You need to choose large mushrooms. No need to wash, just wipe with a damp cloth. Cut the hat and leg into strips, about 1 cm thick. Lay on the grid. Small mushrooms - they can be dried whole, they look amazing in soup. If there is no drying, then just put it in dry hot weather, the process will not be fast, it can take a week. But the result will be a natural product, dried in a natural way. In bad weather, you can bring in a well-ventilated area. This dried product is unique. Soup from such mushrooms is rich and fragrant. From fresh mushrooms, such a result cannot be achieved.
Freeze. Mushrooms must be thoroughly washed, cut and boiled in a saucepan for 40 minutes. Drain the water with a colander, cool, arrange in portions into bags and freeze. Can be stored for up to two years.
Salted boletus. Rinse the caps thoroughly, boil for 20 minutes. Fold in a container, sprinkle with salt, put horseradish leaves, dill on top. Pour in boiled water. A bucket will require 2 cups of salt. Eat such an appetizer no earlier than a week later, but you should not keep it for more than a month. The brine may darken, this should not be frightened.
Pickled boletus. Wash the mushrooms and cut off the caps. There are housewives who have waste-free production, and they even scrape the legs, freeing them from scales. Boil mushrooms for about 35 minutes, cover with spices. Everything is to taste here: salt, pepper, seasonings, bay leaf. Boil for another 5 minutes. Pour into banks, roll up. If you do not want to get mushrooms in a dark brine, you need to boil the mushrooms for 30 minutes, drain the water. Prepare the marinade, place the mushrooms in it and boil for 10 minutes.
mushroom caviar. This is a very tasty and healthy dish. In addition to mushrooms, caviar contains many useful vegetables. Rinse mushrooms, boil, scroll through a meat grinder. Separately fry the onion, carrot, bell pepper. After frying, also pass through a meat grinder, mix with mushrooms and simmer for 20 minutes. Add spices to taste. Roll up.
Aspen mushroom salad. Boil the mushrooms, cool. Cut into small pieces. Dice pickled cucumber, boiled chicken breast. Mix with mushrooms, add mustard, season with mayonnaise, salt. Celery - will add spice to the dish, but this is not a mandatory product.

In addition to the above options, boletus can be stuffed, made with spaghetti, or simply set as an appetizer for the festive table. Use when making pizza and pies.

Video: how to collect boletus

In whatever way you cook such a product, guests will definitely appreciate the taste of these unusual mushrooms. This is exactly the case when the useful is very tasty.

Look at the boletus mushroom in the photo, which demonstrate the richness of shades and colors:

It is worth starting a description of the boletus spruce mushroom with the fact that this mushroom is edible and has excellent nutritional value. Hat 6-15 cm in diameter, hemispherical, then convex, fleshy. The surface of the cap is fine-fibred, matte dark brown, brown, light brown. The skin is not removed. The tubular layer is first white, then beige, the pores in the tubules are dark gray. Leg 7-15 cm long, 2-4 cm thick, fleshy white, covered with black scales. The flesh is dense white, later pinkish, turning violet-gray or violet-black at the break, turning purple-pink on the cut, and then gray-violet.

Look at the boletus mushroom in the photo and in the description, this information will allow you to accurately identify it in the forest:

Large crops of boletus spruce are harvested in deciduous, mixed and pine forests.

There are no poisonous and inedible twins in the boletus spruce.

Due to the dense pulp, the boletus spruce is the best edible mushroom. The fungus is rarely wormy.

Boletus yellow-brown edible. Hat up to 6-15 cm, red, at first hemispherical, then cushion-shaped, later convex, fleshy, finely fibrous, dull, moist in the rain, but not mucous. The skin is not removed. The tubular layer is white at first, then light grey-brown. Leg 7-15 cm long, 2-4 cm thick, fleshy white, covered with brown scales. The pulp is dense white, on a cut it is painted in rusty red-brown color.

Occurs from July to October.

The dense flesh of the yellow-brown boletus makes it the best mushroom for cooking roasts, it does not fry a little and does not stick to the pan. Pickled boletus is delicious and beautiful. Aspen mushrooms are rarely wormy.

Boletus blood red in the photo

The mushroom is edible. Hat up to 6-15 cm, red, at first hemispherical, then cushion-shaped, then cushion-shaped, later convex, fleshy, finely fibrous, dull, moist in the rain, but not mucous. The skin is not removed. The tubular layer is white at first, then light grey-brown. Leg 7-15 cm long, 2-4 cm thick, fleshy white, covered with brown scales. The pulp is dense white, on a cut it is painted in rusty red-brown color.

Grows in coniferous and mixed forests. There are many of them on the banks of the Volga.

Occurs from July to October.

The blood-red boletus has no poisonous and inedible counterparts.

The dense flesh of the blood red boletus is ideal for frying. Pickled boletus is delicious and beautiful. Aspen mushrooms are rarely wormy.

The mushroom is edible. You need to start a description of what the red boletus mushroom looks like with the fact that its cap is up to 6-18 cm, dull orange, at first hemispherical, then cushion-shaped, later convex, fleshy, fine-fibred. The skin is not removed. The tubular layer is first white, then ocher. Leg 7-18 cm long, 2-4 cm thick, fleshy white, covered at a young age with white scales, later with brown scales. The pulp is dense white, on the cut it turns pink-gray, and then in a gray-blackish color.

See what the boletus mushroom looks like in the photo, and we will continue to study this species in detail:

Red boletus mushroom in the photo

Grows in forest belts with aspen and birch groves, singly or in small groups. Forms mycorrhiza with birch and aspen.

Occurs from July to October.

The red boletus does not have poisonous and inedible twins.

The dense pulp of red boletus is suitable for making soups and roasts. Pickled boletus is delicious and beautiful. Aspen mushrooms are rarely wormy.

Mushroom boletus pine in the photo

Mushroom boletus pine- edible. Cap 6-18 cm, fleshy, fine-fibred orange-brown or yellow-brown, matte, wet in the rain, but not mucous, at first hemispherical, then cushion-shaped. The skin is not removed. The tubular layer is white at first, then light grey-brown. Leg 7-15 cm long, 2-4 cm thick, fleshy white, covered with brown scales. The pulp is dense white, on the cut it turns purple-pink, and then gray-violet.

Where to look for boletus mushrooms in the nearby forest? Large crops of boletus pine are harvested on moss-covered peat soils in a pine forest. It forms mycorrhiza with pine: boletus mushrooms grow quite quickly and spread over vast territories. These are the main places where boletus mushrooms grow, you should look for them there and in this case you will never be left without prey.

Occurs from July to October.

There are no poisonous and inedible twins in the pine boletus.

The dense pulp makes the pine boletus the best mushroom for cooking any dish. Pickled boletus is delicious and beautiful. Aspen mushrooms are rarely wormy.

Marinated and fried, in soup or stewed with potatoes, this mushroom is very tasty. Which one, you ask? All this is a boletus, one of the representatives of the mushroom people, beloved by many mushroom pickers. It has many more names - redhead, aspen, red, krasyuk, etc. It belongs to the genus Leccinum. There are different types of boletus, which we will talk about later, but it is difficult to distinguish between them. This is only possible for real connoisseurs of "mushroom picking" skill.

It is worth noting that, in terms of its incredible taste, the boletus ranks third among all the mushrooms that are harvested in our latitudes. By the way, it is not only very tasty, but also beautiful.

All types of boletus have a common feature - a hat of a fairly bright color. The leg is also thick, stocky in most. The fruiting body is always dense. As for the size and shape, we can say for sure that aspen mushrooms grow quite large. The diameter of their hat can even reach 30 cm. When the mushrooms are young, their hat has a hemispherical shape. She tightly "hugging" the leg, pressed against it from above. You can compare it with a thimble, dressed on a finger.

But the mushroom grows, and the shape of the cap changes over time. It becomes pillow-shaped, and in old boletus even flat on top. There is a skin on the hat, which most often does not come off when cleaning. It can hang from the edges, which is typical for some types of boletus. Its structure resembles felt, sometimes it is velvety. The hat does not shine, looks dry.

The leg of adult mushrooms also grows large, it can even reach 20 cm. Its shape is club-shaped, the thickening is characteristic downwards. Along the entire length of the stem, dark-colored scales are observed, most often brown, sometimes black.

Under the cap there is a porous layer - a characteristic feature of all representatives of the boletus family, to which the boletus belongs. This part of the fungus can be 1-3 cm thick. Its color varies from white to grayish, yellow or even brown.

When cut, you can see the elastic dense pulp. The leg in the section gives out fibers that are located vertically. Immediately after the cut, the flesh is white, but over time it begins to change color. It turns blue and then black.

It is not so difficult to recognize the boletus. He looks very beautiful - dense, plump, but slender.

Most will immediately guess where the “legs grow” from such a name. Indeed, just like the boletus, the boletus is named because of its habit of growing under certain trees. However, not always this representative of the mushroom family can be found under the aspen. The fact is that different types of boletus can be found in spruce, birch and coniferous-deciduous forests.

Some believe that the name of the boletus is associated with the color of its hat. It resembles the shade of aspen foliage in autumn. By the way, the popular names of the fungus are definitely connected with this - redhead, red mushroom, redhead. And among the people, the boletus was nicknamed "Roly-Vstanka." Such an interesting name, apparently, he received because of his high growth and slender figure.

Kinds

As already mentioned, it is almost impossible to distinguish the types of boletus by taste. But it is worth knowing them, so as not to doubt when collecting - to take the found mushroom, or leave it to be eaten by forest dwellers.

This mushroom is completely edible. In symbiosis, it is intertwined with the root system of aspen and various other trees: willow, birch, as well as oak, etc. It grows large - up to 15 or even 30 cm in diameter. The leg is up to 5 cm thick, and it can even be as high as 15 cm. The color of the cap is usually red, bright red or brownish. On the leg there are scales of a grayish hue, which darkens with time. The flesh of the red boletus darkens on the cut. You can meet this representative in almost all parts of the country. It usually grows near young aspens, often found along forest paths, ditches. You can start hunting for such a mushroom from June and continue until September.

This type of boletus is also called red-brown or mixed-skinned. Its feature is the creation of mycorrhiza with birches. You should look for such mushrooms in forests where there are most birch, aspen and spruce trees, sometimes they grow in pine groves. They like to settle in forest belts, most often found in areas with moderate climatic conditions.

The hat grows on average up to 15 cm, the leg - up to 22. The support is covered with scales, which change from brown to black with age. The hat has a light orange hue, sandy, sometimes yellow with brown. The skin is dry above, often hanging from the edges of the cap. The flesh is light, but on the cut it begins to turn pink, and then turn blue, even acquiring a purple hue.

This variety is a real rarity. The mushroom is listed in the Red Book, it is not easy to detect. It grows in coniferous forests, but if birches are found in them. If the weather is dry, it grows between aspens. Likes wet territory. The white hat turns gray with age, even acquires a brown tint. It grows up to 25 cm. The dense pulp turns blue, and over time it even turns black on the cut. The cream leg grows tall, the scales on it are also light.

It is very similar to the common boletus, but loves to grow near oaks. The hat grows up to 15 cm, the stem reaches the same height, and the thickness is from 1.5 to 3 cm. The color of the hat is brown, but with a noticeable orange tint. The scales on the support are reddish-brown.

This specimen is not like its counterparts. His hat is pinkish, convex. The scales on the support are red. From above it is white-pink, and towards the bottom its color becomes yellow, ocher. This boletus loves coniferous and deciduous forests.

Has a red-brown hat. Its surface is velvety and dry, and its diameter is about 15 cm. The height of the leg is 14 cm, the thickness is about 5 cm. It has small brown flakes on it. The flesh turns blue at the break, becoming black over time. The favorite place of this species is damp forests with coniferous trees.

This boletus has a red-orange hat with a brick hue. The skin is dry and velvety at first, but becomes smooth over time. The hat reaches 12 cm, the height of the legs can be 18 cm. The scales on it are reddish. The flesh darkens on the cut, becoming first purple, and then grayish-black.

The color of his hat is a bright chestnut. The skin hangs over the edges. The leg is cylindrical with light brown scales. It expands towards the base. The flesh is covered with dark spots after the cut. Such representatives of aspen mushrooms grow in oak forests, coniferous forests, as well as mixed groves.

Where to collect boletus: video

Benefit and harm

Aspen mushrooms are characterized by a properly balanced amount of nutrients. Mushrooms contain many trace elements, they also contain vitamins. In inflammatory diseases, anemia, it is useful to use such mushrooms. They help the body heal wounds, stimulate the immune system after infectious diseases. Scientists have even proven that dried boletus purifies blood vessels, lowering blood cholesterol levels.

But aspen mushrooms, like other mushrooms, are digested quite difficult. Because of this, there is a load on organs such as the liver, kidneys. For those who have problems with them, it is better to give up mushrooms. And from spoiled, wormy and old boletus, you can get poisoned.

Aspen mushrooms are good because all their species are edible. Many mushroom pickers who are just gaining experience want to know if the boletus has twins. The answer is unequivocal - no. But some people may confuse it with gall fungus, which is considered a twin of the boletus. Although, the mustard is not so similar to the boletus. On the cut, it becomes pinkish, brown. There are scales on the leg, but they differ from those of the boletus, both in shape and color. They are coarser, reminiscent of a mesh, brown in color.

How to cook

Since boletus is one of the three most delicious mushrooms, it is clear that a large number of dishes are prepared from them. These mushrooms are consumed immediately or harvested for the winter. In any case, they are so good that you should try them fried, marinated and in different dishes.

To prepare it, we need a standard set: potatoes, onions, carrots, as well as greens, salt, butter and, of course, boletus.

Redheads are cleaned, washed, dried on a napkin. Then they need to be cut into slices and thrown into boiling water. They will have to cook for 15 minutes, constantly removing the foam on the surface. If the mushrooms are dried, then you need to cook for half an hour. Then you can add the onion, fried until golden brown in butter. At the same time, you can add chopped potatoes, young ones are best. After 25 minutes, it's time to add spices, and after another 5 minutes - turn off the soup. Before serving, it is advisable to let it brew for 10-15 minutes.

Frying boletus is very simple, but they will turn out incredibly tasty. To do this, you need half a kilogram of mushrooms, butter and vegetable oil, onions, herbs, sour cream, salt and pepper.

First, onions are fried in butter and vegetable oil, then peeled, washed and chopped mushrooms are added to it. Simmer everything until the liquid has evaporated. After that, fry the boletus until golden brown, about 10 minutes. Add spices and sour cream, mix everything. Now, on a small fire, keep another 5 minutes under the lid. You can serve with any side dish of your choice.

There is no tastier snack in winter than beautiful pickled boletus. To prepare such mushrooms, you need to wash the mushrooms well, clean them of forest debris, then rinse well.

If the mushrooms are small, young, you can leave them whole, then they will look very beautiful on the table. Large mushrooms are still best cut into pieces.

For 10 minutes, cook the redheads, removing the foam. Then drain the liquid and pour the marinade.

This is how he prepares. For 1 liter of water you will need:

salt (1 tbsp.),
sugar (3 tsp),
bay leaf (2 pcs.),
allspice (5 pcs.),
black peppercorns (5 pcs.),
as many cloves and cloves of garlic.

All this is combined and cooked for 10 minutes. Then mushrooms are poured into the marinade and boiled for about 20 minutes. At the very end, having already removed the pan from the heat, add 2 tsp to the mushrooms. vinegar.

Aspen mushrooms are tightly packed in sterilized jars along with brine. On top you can pour 2 tbsp. l. vegetable oil, previously boiled.

This will extend the shelf life of the mushrooms. You need to roll up with hot lids. It is necessary to cool for a long time, wrapping the jars with a blanket.

Then the mushrooms should be served with chopped onions, adding a couple of drops of vegetable oil on top.

To properly freeze boletus, you need to follow a few simple rules. The first is to correctly select and clean the redheads. This means that the mushrooms should be no more than a day old. They must be thoroughly cleaned of debris.

It is important to wash the boletus well, but not soak, so as not to gain excess moisture. We select only beautiful young mushrooms so that they are solid.

Second, you can freeze fresh mushrooms. To do this, simply lay them out entirely on a flat surface, for example, a board or a tray, and send them to the freezer, to the department for quick freezing. Only after that we put it in bags, containers. Then it is desirable to defrost such mushrooms at low temperatures - in the refrigerator. So they will not lose their aroma, they will be, as if fresh, only from the forest.

Third - we freeze ready-made mushrooms. You can store boiled or stewed boletus in this way. In this case, you only need to cook for 5 minutes. Then fry such mushrooms well. It is important to drain the liquid, only then freeze. You can immediately in packages, but you need to lay out in portions.

Some people freeze fried boletus. They are fried until the moisture has completely evaporated, about 20 minutes. Then they are put in bags and sent to the freezer.

These are such beautiful and delicious mushrooms - aspen mushrooms. Collect them and cook with joy!

The boletus belongs to the second category in terms of nutritional value, but due to its taste, it is the leader in popularity among mushroom pickers. This mushroom is great not only for eating in season, but also for fragrant preparations that will allow you to feel the taste of summer in winter days.

What is the use of this product, when and where to collect boletus mushrooms, how to distinguish them and what dangers you need to be prepared for? This will be discussed below. So, let's consider the boletus.

Boletus description.

The genus to which all varieties of aspen mushrooms belong is called Leccinum, or Obabok. Absolutely all varieties of boletus are edible and safe, but it is important to be able to distinguish them from dangerous counterparts.

Aspen mushrooms are large mushrooms with a fleshy stem and a red-orange, sometimes white cap. In the early stages of growth, they may resemble porcini mushrooms, later they look a little like boletus. To have a complete picture of the boletus, consider their varieties with a description of the characteristics.

Red boletus.

The most common variety. The cap of this mushroom at an early stage of growth is hemispherical in shape, red in color if it grows in an aspen grove. In mixed foxes, the cap of the red boletus is yellow-red, and those growing under poplars are distinguished by a grayish tint. The cap is covered with dense velvety skin and can reach a maximum diameter of 30 cm. But such large mushrooms are extremely rare, as a rule, the diameter of the cap of the red boletus varies between 5-14 cm.

On the inside there is a loose tubular layer from 1 to 3 cm, with rounded pores, which darken slightly when touched. The leg grows from 5 to 15 cm, covered with longitudinal scales of a fibrous texture, which eventually become brown. It is important to pay attention to the spore layer - it has a brown tint, and the spores themselves are spindle-shaped.

Brown-yellow boletus.

This mushroom grows on a long stalk, 8 to 2 cm high, partially hidden underground. The leg is light or grayish in color, with a scaly surface that darkens over time. The caps of young mushrooms are initially hemispherical, and then become cushion-shaped, yellow-brown or brown-orange, with a rough, dry skin.

The tubular layer is free, with angular-rounded pores, which at first have a grayish tint, and later may become brown or olive. Spores are smooth, olive in color and spindle-shaped. The peculiarity of the variety is that at the cut point, the flesh changes color over time - it gradually becomes pinkish, then turns blue and acquires a dark purple hue.

White boletus.

A special kind of boletus, as it differs in the white color of its cap and legs, typical only for it. The hat at the beginning of growth is hemispherical in shape, and then it changes to a pillow-shaped one. At the base of the leg may acquire a bluish tint. The surface is smooth and dry. The diameter of the cap can reach from 5 to 25 cm, and the height of the stem - from 5 to 22 cm.

The surface of the leg eventually becomes covered with gray-brown scales. The tubular layer may be white or yellowish-gray in older boletus. The color of the spore powder is ocher. The peculiarity lies in the fact that at the place of the cut, you can notice a sharp darkening of the pulp, and in the leg area it acquires a pinkish-purple hue.

Painted boletus.

In many respects, this variety is similar to the previous ones. But, it is distinguished by a wider, convex hat and a pinkish color of scaly legs. The average height of the mushroom leg is from 5 to 20 cm, and the diameter of the cap is not more than 25 cm. The tubular layer can be pinkish with a golden tint.

The thickness of the tubular layer is not more than 1.5 cm. The spore powder is brownish-pink or yellow-pink, depending on the age of the fungus. The colored-legged boletus is distinguished by white, dense pulp, which does not darken as quickly as in previous varieties.

Where does the boletus grow and when to collect it?

In addition to the varieties considered, there are others that are subject to variability depending on the locality and conditions in which they grow. The first aspen mushrooms may appear in the forests in early to mid-June. The boletus growth season ends in September. Where can you find a boletus? Below is a list of places where this mushroom grows.

First of all, as the name implies, the mushroom must be looked for in aspen trees. These mushrooms grow in large numbers in aspen forests and groves, and not only after rains. During the dry season, you can find boletus growing in very shaded plantings.
Boletus can also grow in birch, as well as mixed forests. As a rule, the mushroom looks a little different - it has a brown-yellow cap. The mushroom grows in the rainy season, in small families - about each instance there are up to 15-20 more of the same.
In addition, the boletus can be found among pine trees. He has a red-brown hat, and grows in groups, from 5 pieces. Best of all, mushrooms in pine forests grow after warm rains in slightly shaded areas.

False boletus.

When picking mushrooms, one should not forget about one's own safety. Many edible mushrooms have dangerous counterparts, which are very similar in external characteristics, but at the same time contain harmful, toxic substances. The boletus is no exception. There is a dangerous variety that has similar characteristics, but it is still easy to distinguish it from the edible boletus. Pepper mushroom (scientific name - Tylopilus felleus), which is popularly called mustard mushroom, is distinguished by a mesh pattern on the stalk, a very bitter taste and a pink tubular layer. At the cut point, the bitter gourd flesh quickly turns pink.

The benefits and harms of boletus.

Eating boletus is not recommended for everyone, since this mushroom is not considered a dietary product. Due to the high content of lithium and chitin, this product is contraindicated for people suffering from chronic diseases of the kidneys, liver, gallbladder and pancreas. In addition, boletus is not recommended for pregnant women, as well as during breastfeeding. But, the benefits of the product are still greater. Consider what is useful in the pulp of the mushroom.

The pulp of the fungus contains a lot of minerals in high concentration. Among them are potassium and phosphorus - up to half of the daily norm in 100 grams. It also contains iron, lithium, calcium, sodium, magnesium. All these minerals are involved in the regulation of water-salt metabolism, are important for the nervous system and the implementation of hematopoietic processes.
The mushroom is also rich in vitamins. It contains a record amount of vitamin PP, as well as B vitamins, ascorbic acid, tocopherol.
Mushrooms are a source of a special type of protein that is easily absorbed by the body. It is an ideal dietary supplement for people who control body weight and vegetarians.

Boletus retains most of the valuable substances in the heat treatment process. It is also useful to use in dried and canned form.

Boletus is a mushroom common in Russia, found both in deciduous and pine forests, localizing on the edges, in moss, in bushes and, of course, near aspen forests. The redhead cannot be confused with other species, despite the diversity. Even novice mushroom pickers can easily recognize him by his bright hat and blackening cut. Its processing does not take much time, and its preparation is quite simple.

Boletus - 6 known species

Boletus is a generic name for mushrooms from the genus Leccinum. It is also called red, aspen, obabka, redhead. A characteristic feature is a red-orange hat (very rarely white), a high leg with dark small scales.

The flesh of the obabka turns blue on the cut (both the legs and the caps), due to the interaction of chinometides and oxygen in the aspen juice. There is no danger of color change for a person.

White

It is listed in the Red Book, is extremely rare.

Description:

Aspens have a small (up to 12 cm in diameter) fleshy hat of a cream or light brown hue.
The flesh is whitish and dense, turning blue on the cut and gradually turning black.
The length of the leg can reach 15 cm, in girth up to 2.5 cm, it is white in color with oblong scales.

yellow-brown

The view is quite common, it looks like this:

The color of the hat varies from yellow-brown to bright orange, it can reach 25, sometimes 30 cm in diameter. The shape of the hat is hemispherical, it is a little fluffy and dry.
The leg grows up to 22 cm in length and up to 5 cm in diameter, covered with scales of a grayish-black hue.
The pulp is milky, firm. When cut, it changes color in the following sequence: pinkish - gray - pink-lilac - blue - violet-black.

Red

It looks “more solid” than yellow-brown, the scales are lighter.

The span of the cap varies from 4 to 25 cm, it is either smooth or slightly velvety. The color of the red boletus depends on its location: near poplars, the redheads are whitish-gray, and in mixed forests they are red-yellow or orange.
The leg grows in length from 5 to 15 cm (sometimes 28 cm), the girth is 1.5-5 cm. The scales are brown, almost black when ripe.
The fungus has a white tubular layer with a grayish coating, which becomes yellowish with age.

Painted-footed

It differs from the rest by a whitish-pink leg at the top and a yellowish color at the base. The cap is pinkish, sometimes casts olive or lilac, it is convex and flattened. The skin is smooth and dry. The colored mushroom can be found only in the Far East and Eastern Siberia.

Oak

Color brick red. The pulp is white-gray, dense. The leg grows up to 15 cm long and 5 cm wide, covered with brown scales. The young oak boletus has a spherical hat, as it grows older it becomes pillow-shaped.

If the hat is flat, then it is no longer possible to collect it, it is poisonous. The body will not be able to digest the protein contained in the mushroom.

Pine

Mushroom pickers call it redhead. It has a dark crimson hat, reaching 15 cm in diameter. The pulp is dense white, does not smell. Pine fungus changes color like the rest, but it only takes a simple touch. The leg at the base is greenish, it goes deep into the ground. Redheads love to grow in and around moss.

There are also species such as black-scaled and spruce. Outwardly, they differ little from the mushrooms presented above.

Where and how do mushrooms grow, how long are they stored?

Obabok is found in almost all forest parts of Russia. It is most common in deciduous and mixed forests, especially in young aspen forests (hence the name). A little less often redheads are found on the edges, as well as along the tracks, in the swamp. Boletuses often grow in families. You can collect them from the first half of June until October.

These mushrooms do not keep for a long time even in the refrigerator. They quickly start to rot. Therefore, after harvesting, it is better to immediately clean and cook (they can be kept in the cold for a maximum of 2 days). It is not difficult to process the boletus: they cut off the rotten parts, remove the dirt, the tip of the leg, and wash it.

Do not collect old mushrooms, they do not have a very pleasant taste. They rot in the basket, and there is a risk of poisoning.

Aspen mushrooms quickly darken. To make darkening minimal, you need to soak the redheads in a 0.5% solution of citric acid (1/3 tsp in a bucket of water).

2 ways to cook redheads

A huge number of recipes for boletus dishes have been invented. You can do absolutely everything with mushrooms: salt, dry, boil, fry, pickle. Useful properties will be preserved in any form. The most common ways to prepare obabok for further use in culinary recipes are boiling and drying.

Cooking

How to cook mushrooms:

pre-clean and rinse in cold water, chop;
water is poured into a saucepan with mushrooms, salt is added - after boiling, cook for 20 minutes over moderate heat (do not forget to remove the foam);
put the boiled butternut squash in a colander and let the water drain.

Cooked aspen can be packaged in bags and put in the freezer. The broth is used as a broth for sauces and soups (it must be filtered through cheesecloth).

Drying in the sun

Only strong young aspen mushrooms are suitable for this, without wormholes and damage. It is impossible to wash mushrooms before drying, they quickly absorb water, which will complicate the drying process. Pre-treatment: remove moss, needles, grass with a napkin, cut off the bottom of the leg where the earth sticks.

Drying sequence:

after processing, the cuts are sorted by size;
small specimens are dried whole;
in large mushrooms, the hat is separated from the stem, large hats are cut into several parts, and the legs can be left whole or divided along;
dry on a stand made of metal or wood: mushrooms are put on ramrods and placed in such a way that they do not touch each other;
whole specimens can be strung on a fishing line or a thick thread (stretch where there is a lot of sun);
cover with gauze from insects and dust;
Mushrooms are removed at night, put back in the morning.

From dried and boiled redheads, fragrant soups and fragrant broths are obtained.