Valuable mushroom boletus - one of the most popular in our country. It grows in deciduous forests, most often in birch forests - hence the name. Externally, boletuses are recognizable, but not everyone knows how to distinguish them due to the fact that there are many of their varieties that differ in appearance. The folk names of the birch are: birch, black-headed, obabek.
Description and features of the mushroom
Perebereziki belong to the genus lecicinum (Léccinum) or the obobs of the family of Poleberez, which combines in addition to the perebereziki themselves also aspen boletus. Forming mycorrhiza with birch, it is found, as a rule, near these trees. A characteristic appearance distinguishes boletus from other mushrooms:
- Hats are convex, dull, dry. Diameter up to 15 cm.
- The color of the “head” varies from gray to black. There is a variety of fungus with a white surface of the cap.
- In young specimens, the bottom hat is white, with age it acquires a gray-brown hue.
- The leg of the boletus is light, slightly thickened (thickness up to 3 cm). It reaches a height of 15-17 cm. It has longitudinal dark scales.
- The pulp of the fungus is white, does not change color at the break with rare exceptions. Young specimens inside are dense and tender, when they grow, the flesh becomes loose.
The chemical composition of boletus
The use of boletus is due to the content of a large number of vitamins, fiber, easily digestible proteins and carbohydrates in it, which it receives due to interaction with the roots of the tree. The nutritional properties of the mushroom make it look like meat. It also contains a complete set of essential amino acids for humans. And in terms of mineral content, it is comparable to ceps, only slightly inferior to it.
The mushroom contains vitamins of groups C, PP, E, B1 and B2 and minerals such as:
- potassium - most of all;
- Manganese - 37% of the daily norm;
- calcium - 18% of the daily norm;
- phosphorus;
- sodium;
- magnesium;
- iron.
The dense meaty part of the boletus mushroom is a source of coarse dietary fiber. Its value lies in a well-balanced protein.
The nutritional value of boletus is as follows:
- per 100 g of product - about 20 kcal;
- water - 90.1 g;
- fiber - 5.1 g;
- proteins - 2.3 g;
- carbohydrates - 1.2 g;
- fats - 0.9 g.
The value of the boletus
In terms of value, the boletus is in second place after the boletus, the "king of mushrooms." It is eaten in any form: boiled, fried, dried, pickled. Obabek are well preserved for the winter in dried or salted form. Subsequently, sauces, toppings for pies and just snacks are obtained from the blanks. It is advisable to choose young mushrooms in the forest, especially for pickling.
Boletus is a rare example of a mushroom that is useful to everyone without exception. In rare cases, we can talk about intolerance to fungal cultures, only then it is not recommended to take obabok for food. The rest he brings only benefit. Dietary fiber pulp, getting into the stomach, acts as an absorbent. From the digested food, they collect all the harmful particles and remove them naturally. Due to the high content of potassium and phosphorus, the fungus is useful in that it improves the functioning of the kidneys, adrenal glands, and also regulates blood sugar.
The benefits of the following are:
- Cleans toxins.
- Good for skin.
- Normalizes the work of internal organs (liver and kidneys).
- Improves the structure of enzymes.
- Enriches with useful elements.
You can eat it with a diet. Boletus, like any mushroom, is a good substitute for meat. But it is desirable to make soups out of it, less often - to fry and not eat in salt form. An ideal option for a diet is mushroom pie, stew or boletus sauce, used as an addition to other dishes.
Varieties of fungus and its growth
Birch mushrooms are common mushrooms that come in several varieties. There are four main ones: ordinary, black, white or marsh, turning pink. Other varieties are less popular. They are combined into a common group or called close relatives with the common boletus and its brethren (presented above). This is due to the fact that they differ in appearance, distribution area, and even taste.
Common boletus
The most valuable (from the culinary point of view) representative of the species and the best in taste. It has all the advantages of an edible mushroom. The appearance is classic for boletus: the leg is strong, may have a thickening down, the hat is smooth, brown in the shape of a hemisphere. It is evenly colored; the color varies from light gray to dark brown. Coloring depends on the growing conditions, as well as the type of tree with which mycorrhiza is formed. It is not necessarily a birch.
Mushroom grows on the edges, clearings, in birch forests, among young trees. As a rule, mixed forests are chosen, in some years the yield is high - the mushroom is found in large quantities. Often, boletus can be found in spruce plantations interspersed with birches. Mushroom pickers “hunt” for common boletus from the beginning of the summer season until late autumn.
Black birch
Its other name is the black-headed. The mushroom is characterized by a darker, brown hat, smaller in diameter than an ordinary one. With age, the hat becomes even darker. Its surface is dry, but after rain it becomes slimy. The length of the leg is about 12 cm, dark scales appear on it. The flesh is hard; on the cut it acquires a bluish tint. Tubules are large, dirty white or gray.
Blackheads are a rarer type of mushroom compared to relatives. They prefer to grow in humid places: along the edge of swamps, in pine forests, dense grass, birch trees do not pass by. They grow from August to November - this is a late variety of mushrooms. In taste, the black-headed is not inferior to ordinary boletus. To find him in the forest is the joy of the mushroom picker.
White (swamp) boletus
The distribution area of this fungus is marshlands, mossy shaded forests, flooded birch forests. Hence the name - swamp. Outwardly, it differs from its relatives in a light, almost white hat. In young specimens, it has the shape of a hemisphere, with age it becomes more prostrate, but not fully disclosed. White scales appear on it, which darken as they dry.
The skin and pulp may have a greenish tint, and the spore powder is ocher. The leg turns blue down. The pulp is friable, easily broken. Has no strong smell and color. By taste, the marshland loses to the brown boletus ordinary - it is more watery and nondescript. The mushroom is often found, but does not differ in high productivity. Mushroom pickers find marsh boletus from mid-summer to October.
A rosy boletus
The pink or oxidizing representative of the Obobka differs from its relatives in a low, thin leg, which tends to bend to the sunny side. The cap is pillow-shaped, the skin is dyed from gray-brown to brown. The tubular layer is whitish, dirty gray with age. On the cut, the flesh does not darken, like everyone else, but turns slightly pink, acquiring a brick-pink hue. Hence the name.
A pinkish species is found in northern forests mainly in the autumn season. Grows in marshy areas, in birch forests in damp areas. As a rule, mushrooms are found in groups, grow apart. They form mycorrhiza with birch. Pink damselfly are rare; peat bogs overgrown with moss or dense grassy thickets prefer. Mushroom pickers can find them along the way of collecting cranberries: around lakes, drying swamps, in moist forest depressions.
Gray birch
Its other name is elm or hornbeam. The mushroom, common in the Caucasus, forms mycorrhiza with hornbeams - trees from the birch family. But it can also be found under other deciduous trees - hazel, poplar, birch. Fruits from June to October. Outwardly, it is not much different from the common boletus.
The hornbeam hat is olive-brown or brown-gray, has bent edges. Its surface is velvety, uneven. The peel of mature mushrooms sometimes shrinks, exposing the flesh of the cap and the porous layer. The pores of the fungus are very small, angularly rounded in shape. On the leg, the pulp is fibrous, white, but on the cut it acquires a pinkish-purple color, then gray, to almost black.
Ash Gray
This type of boletus was named for the coloring of the tubular layer in the lower part of the cap. If you cut the flesh, it turns pink, and at the base turns blue or green. The peel of the hat is light brown; as the fungus grows, it becomes darker. The surface is smooth, the shape is convex. The leg is long and thin, whitish in color, but with loose dark scales. Ash-gray birch bark is edible, but its taste is mediocre. Fruits in the fall.
Chess or blackening boletus
This representative of the genus Obobka occurs in beech forests or oak groves, forming mycorrhiza with these trees. Distributed in the Caucasus. The mushroom cap is tan, the tubular layer and the spore powder are lemon yellow. In youth, the hat has the shape of a hemisphere, then - a pillow-shaped with a blunt edge. Its diameter is up to 15 cm. On the cut, the flesh becomes dark (purple), and then blackens. The leg is cylindrical or clavate-thickened below.
Harsh birch
The obabok is harsh, firm, poplar. The name was due to the hard flesh of the mushroom. This has a positive effect on its taste. At the break, the flesh turns red and blue (in the upper and lower parts of the leg, respectively). The diameter of the hat is 6-15 cm. First, it is hemispherical, and later convex, in mature mushrooms, sometimes with a dented center. The skin in youth is slightly pubescent, but becomes dull and smooth. The color of the hat is extremely variable. In young mushrooms of the same color with pulp, the shade varies from gray-brown to ocher or reddish-brown.
Harsh chalice grows in mixed forests, forming a symbiosis with aspen and poplar trees. It occurs singly or in rare groups. Selects calcareous and sandy soils, loam. This is a rare species of boletus, you need to go in search of it in the summer (from July) and in the fall (fruiting until mid-November). Recently, harsh obabok is met more and more often and all in large quantities.
Multicolored chamomile
The hat of this type of birch bark is mottled, mouse-colored, as if hatched. The white flesh on the cut is painted in pink, and on the leg is also turquoise. The pores of the tubular layer are cream. The length of the leg depends on the height of the moss, above which the mushroom must rise. She is light, thickened. A blue tint may appear down the legs. The scales are gray. The multi-colored species is similar to an ordinary boletus, bears fruit, is also found in the southern latitudes of our country. But this species is not in demand among mushroom pickers, as it is difficult to prepare and not very palatable.
Where and when to collect boletus?
The distribution area of brown boletus is wide enough. They are found throughout the country. Mushrooms prefer to grow in deciduous and deciduous-coniferous forests, birch forests, and can be found in parks and forest edges in young shoots. Favorite places are the edges of clearings of mossy forests, the edges of ravines. Obabki prefer calcareous soils, but are found in other places.
Brown boarders love heat and, as a rule, grow where the soil is well warmed up by the Sun.
Harvesting time is the entire summer season, beginning in late May and ending in October. Common boletus is found before the first frost. Mushrooms ripen at the same time as white mushrooms, perhaps a little earlier. Some species (depending on the place of distribution) appear first and last longer.
Boletus are famous for their rapid growth. For a day, the mushroom can add up to 4 cm and up to 10 g of weight. But after 5-6 days it begins to age. Therefore, it is recommended to collect young copies, they are tasty, crispy and, as a rule, not wormy. Adult mushrooms are more friable.
Similar mushrooms
All bowls have a characteristic appearance, regardless of color and place of growth. But during the collection of mushrooms, you should be careful, especially if you see a pinkish or blackening appearance in your field of vision. There is a risk of confusing such a boletus with an inedible "double", the main of which is the bile mushroom. There are other doubles that can be put in the basket instead of obabek by inexperience.
Gall mushroom
Conditionally edible mushroom, known as mustard. It is called a false double of such representatives of the flying species as brown boletus, white and boletus. The mushroom resembles a birch bark with the shape of a cap (hemispherical), the color of which can be light or dark brown, gray, grayish-brown, dark brown, tan. The leg is dense, fleshy, swollen downward. But instead of longitudinal scales, reminiscent of birch in the obekka, the bile fungus has veins like vessels.
Other features of mustard that should alert the mushroom picker:
- The tubular layer of the fungus turns red at the cut, and the tubules initially have a yellowish tint. Outwardly, the fruiting body is attractive. Insects, slugs and worms do not burrow on the mushroom.
- The surface of the cap is usually velvety, while the obmech is smooth. In high humidity, the roughness smoothes when touched. If this does not happen - in front of you is an inedible double.
Bile mushroom is not toxic, but when cooked it gives strong bitterness, which only intensifies. It is impossible to eliminate it during cooking and frying, the unpleasant taste is neutralized only by a large number of spices and a long soaking in vinegar. In terms of nutritional qualities, mustard loses many times to brown boletus. Although a single use of such a fungus does not cause serious poisoning, it is advisable to bypass it. The main rule when meeting with such a “boletus’ ”is“ If in doubt, don’t take it! ”
Death cap
The extremely poisonous representative of the Mukhomorov genus does not belong to tubular mushrooms, like a boletus, but sometimes grows in the same place: in coniferous, deciduous, broad-leaved forests under birches, beeches, aspen, oaks - and at the same time, from July to October (until the first frosts ) It is quite rare. There is a risk of confusing the grebes, especially young ones, with chubby in appearance:
- The hat is flat-convex, beautiful in shape. May have a white or brown-olive color, turns gray with age. In the middle is darker with shine. In moisture it becomes mucous.
- The toadstool has a characteristic sac - a ring, but in young mushrooms it is not very pronounced. The length of the legs reaches 12 cm.
- The pulp is thin, light, has no pungent odor. And the color also does not change.
The main difference with boletus is the plate under the hat. At any age, they remain white and pronounced; the harlequins have no plates under the hat. In addition, the boletus tree does not have the so-called Volvo at the base - a film half buried in the ground. It is worth paying attention to these features in order not to confuse the edible chalice with poisonous grebe. The danger of the latter is that even its spores and mycelium are a threat. For fatal poisoning, 1 g of raw mushroom per 1 kg of weight is enough.
Pepper mushroom
A close relative of the moss flys, oily, belongs to the family of flying. It grows next to boletus, forming mycorrhiza with birch. The fruiting period is from July to November. The pepper shaker has a brown, round-convex hat resembling a cap boletus hat.Its shape is round-convex, diameter up to 6 cm, the surface is dry and velvety. You can confuse pepper mushroom with young chubby. The double leg is thin, yellow in color. On a cut blushes. The smell is not strong, but the taste is sharp - if you lick a pepper mushroom, it will immediately become clear that there is no boletus in front of you.
Pepper mushroom is not toxic, but inedible due to the sharp bitter taste, reminiscent of pepper. It can be used as a spicy seasoning, but if by mistake such a fungus gets into soup or roast, the dish will be hopelessly spoiled. To avoid this, it is necessary to carefully consider the fruiting body. How to distinguish pepper mushroom from boletus?
- The cap boletus has a light leg with dark scales, while the double has one of the same color - rusty, yellow, and matches the color of the hat.
- Obabki do not have a bright color of spongy matter, like pepper mushrooms. Their layer under the hat consists of small tubes of red color, filled with powder. If you press on them, a red liquid will be released.
The difference between boletus and boletus
Another mushroom-double boletus - boletus, of the same genus, even a group. This is an edible representative of the family of boletus, growing under aspen. Outwardly, it looks very much like a boletus and is equally valuable. If it happens to mix up two types of these mushroom cultures, the collector will not lose. Boletus rarely worms, in contrast to loose, watery boletus, preferring moist forests. The structure of the pulp of boletus is less porous, hard. The leg breaks easily. When cooking, aspen produces a pleasant bright smell, ideal for frying.
A distinctive feature of the boletus - a bright red hat - is not typical for all species:
- For example, gray-brown aspen forms mycorrhiza with birch; because of the hat, it can be easily confused with an ordinary chubby, especially if it has a tan shade.
- The white boletus is cream-colored and grows in pine forests. It is easy to confuse it with a swamp chump.
- Depending on the place of growth, both brown boletus and boletus may have the same hat color - chestnut brown.
As a rule, boletus as compared to boletus mushrooms is stronger. This applies to a massive leg, and a hat, which in young mushrooms is not open, but spherical, pressed to the leg. The lower part of the cap is loose and soft; during heat treatment it is very boiled, which cannot be said about boletus. The main difference between these two mushrooms is that the flesh of the boletus on the cut turns red or blue. And the boletus does not change color, it only turns slightly pink.
Self-growing brown boletus
The noble boletus mushroom can be grown independently, on the estate or in a specially designated area, and not only for personal use, but also for sale. The business is profitable and does not require special hassle. In addition, in comparison with other mushrooms, boletuses are famous for their high productivity. You only need to properly care for the garden. It is better to plant mushrooms in May-June.
The most difficult thing is to get the mycelium of the mushroom. Brown birch trees are distinguished by the fact that their spores are difficult to separate from the pulp. Knowing this, manufacturers of finished mycelia sell a boletus substrate ready for planting. This saves the time of the future farmer. The cost of a package of 60 ml is small - up to 200 rubles. If it was not possible to obtain a ready-made mycelium for planting, it is necessary to prepare a mixture that will produce ripened spores in the sediment.
How to germinate mushrooms in vivo? First of all, it is necessary to get disputes. They are contained in the pulp of the mushroom, which must be separated from the hat, scroll through a meat grinder and transfer to a container of water. Further action scheme:
- Dry yeast is added to the mixture - a breeding ground for spore propagation.
- The liquid is infused for a week. Then the foam is removed from the surface, the water (middle part) is drained, and the sediment - this is spores - is diluted in a new portion of water. The ratio is 1: 100.
- This liquid is used to fill in the roots of birch, which must first be discovered.
- The place is getting wet again.
This is the main condition for the germination of mushrooms - to comply with the recommended level of humidity. Regularly spray the soil from the sprayer, simulating mushroom rain.It is advisable to water in the afternoon so that the sun does not dry the ground.It is good when there are several low plants near the planting that will protect the meadow from direct exposure to ultraviolet radiation.
The technology of growing brown boletus is to create conditions that are as similar as possible to the natural environment of their growth.
If available - the finished mycelium, it can be planted in pre-prepared wells in accordance with the instructions on the package. Do not be zealous, 3-4 holes for seeds are enough. Their average depth is 20 cm, and their diameter is 10. They are arranged around the circumference of a tree (birch), preferably not young, from 5 years old. It’s good when there are several trees, maybe they are mixed with other species.
How to germinate mushrooms in the holes:
- Birch sawdust (or soil with a high peat content) is placed in the prepared pits, followed by forest humus. Then a small piece of compost mycelium is stacked. 1/3 packet per 1 well, if the product is ready.
- Each recess is filled up and rammed.
- Wells are abundantly watered - at least a liter of water. You can add top dressing or use preparations containing microorganisms for watering.
- Around planting, it is also necessary to moisten the soil.
- To maintain moisture, the planting is covered with a layer of straw, which is constantly watered with moss or leaves. The plantation should be moistened at least once a week, at least 3 buckets of water are poured under each well for this period.
- With the onset of cold weather, straw is replaced with leaves or moss. It is recommended to cover a site within a radius of 2 meters (at least during the first wintering) with insulation material: the holes themselves and the roots of the trees. The covering layer with the first warming is removed.
Planted seeds will give the first crop only after a year. After this, active fruiting will be observed for 5-7 years. At this time, you can expand the plantation, make new holes. The volume of harvested crop depends on how cultivation conditions are met. It is also important to choose the right variety of mushrooms that will grow on the site. Their natural habitat and weather conditions should be similar to those artificially created.
Plus self-growing brown boletus - the ability to harvest young mushrooms. They are tastier, stronger than adult specimens, which eventually become loose, suitable for any dishes - pickling, soup, roast. Timely collection will prevent birch mushrooms from spoiling in the garden, losing their valuable taste and being attacked by worms, slugs and other harmful insects.
Boletus is a delicious mushroom that mushroom pickers are happy to hunt for. It is good in any dishes, has no contraindications for eating, is famous for its excellent taste. Big fans of this mushroom, if desired, can grow it on their own. If birch grows on or near the summer cottage, around it you can plant several beds with pre-prepared mycelium, and wait for the result next season.
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