Boletus mushroom can be found anywhere in the world. It grows everywhere: in deciduous and coniferous forests, under pines, oaks, spruces, hornbeams, beeches. For boletus to grow, it requires proximity to trees, since a close connection with their root system is important for the development of the fungus.

Boletus mushroom - an edible and healthy mushroom

Boletus is an edible member of the Boletaceae family. A genus of boletus mushrooms with 300 species, including poisonous mushrooms. Some of the species are classified as delicious mushrooms.

Boletus mushroom is an edible mushroom that grows in all forests.

The appearance of the massive boletus is very well remembered.

• Its deep cap is colored brown.
• The thick leg is covered with a fibrous or scaly mesh. The leg is thickened in the center or middle.
• Boletus may have yellow, red or white pores.
• Initially, the boletus pulp has a white or yellowish tint. When cut, the flesh of the mushroom may turn blue or red.

The photo shows an image of a boletus mushroom.

Its beneficial properties have led to widespread use in medicine. It contains calcium, iron, lecithin, riboflavin, vitamins A, B1, C and D. Tinctures from this mushroom are recommended by traditional medicine for work disorders nervous system. A powder is made from boletus, which is used to prevent the development of osteoporosis.

Eating boletus improves the condition of nails and hair, increases hemoglobin levels, and normalizes cholesterol levels in the human body. Due to the fact that boletus contains various antioxidants, consumption of this mushroom helps prevent cancer.

What is the difference between the appearance of a porcini mushroom and a boletus mushroom?

Porcini- This is a subspecies of boletus. It has the following characteristic features:

• a convex cap of white or light brown color with a diameter of 7 to 30 cm. Sometimes the cap may have a reddish tint;
• a club-shaped or barrel-shaped leg, which may have a whitish or brownish tint;
• The pulp of a young porcini mushroom is white, and with age it acquires a yellow tint. When cut, the color of the pulp does not change.

As can be seen from the description, these two mushrooms are really different from each other. In addition, the boletus mushroom, unlike the porcini mushroom, can reach very large sizes. Some of its representatives can weigh up to 3 kg. One more distinctive feature boletus is its specific smell of carboxylic acid. During heat treatment it completely disappears.

The white mushroom, or boletus, (Boletus edulis) is a representative of the Boletus genus. Eighteen forms are known, differing in the characteristics of mycorrhiza, the fruiting season and the way the fruiting body looks.

White mushroom, or boletus, is a representative of the Borovikov genus

A mature fungus has a convex, flat-convex, sometimes prostrate cap with a smooth or wrinkled, rarely cracking, bare or thin felt surface. The skin is of an adherent type and can vary in color from red-brown to almost white.

Pulp with sufficient hardness, juicy-fleshy type, white or yellowish color, rarely changing color on medium, with a soft, weak aroma and pleasant taste.

The leg is massive, barrel-shaped or club-shaped, with a whitish, brownish, rarely reddish surface, covered with a light mesh pattern. The shape of the leg may change with age. The tubular layer under the cap, easily separated from the pulp, is light in color with a yellowish or olive-green tint. The spores are olive-brown and spindle-shaped.

Where do they grow and when to collect boletus mushrooms?

The appearance of the porcini mushroom is significantly influenced by its origin or so-called growing conditions. For example, linden and white oak are noticeably different from each other, and they need to be collected in different places. Cosmopolitans have received a fairly wide, almost ubiquitous distribution on the globe, and are also a typical mycorrhiza-forming plant with various deciduous and coniferous trees. Most often, mycorrhiza forms with spruce, pine, oak and birch trees.

The boron form of the porcini mushroom bears fruit especially actively at the same time as greenfinches, green russula and chanterelles. This “noble” species gives preference to forest zones, which are distinguished by the presence of sufficient moss and lichen cover, where fruiting bodies most often form under fairly mature trees. Fruiting bodies need to be collected early in the morning, after the dew has disappeared, placing them in wicker baskets with the cap down.

Features of boletus mushrooms (video)

Why are boletus mushrooms called that?

Boletuses grow mainly in forests, forming mycorrhiza with conifers, thanks to which they got their unusual name. In addition, this species can be called wood grouse, yellow capercaillie, barnacle, cowbird, cowbird, bearbird and panther, as well as truthful.

Useful properties of boletus mushrooms

Forest boletuses are a natural and publicly available storehouse of essential vitamins and many beneficial properties. The composition of mushroom pulp is presented:

• thiamine;
• riboflavin;
• pantothenic acid;
• pyridoxine;
• folates;
• ascorbic acid;
• alpha tocopherol;
• vitamin PP;
• niacin;
• potassium;
• calcium;
• magnesium;
• sodium;
• gray;
• phosphorus;
• chlorine;
• iron;
• cobalt;
• manganese;
• rubidium;
• fluorine;
• chrome;
• zinc

The beneficial properties are also determined by the presence in the composition of a sufficiently large amount of digestible carbohydrates, essential and non-essential amino acids, which participate in metabolic processes, oxidative and reduction reactions occurring in the human body. Vitamins “A”, “B1”, “C” and “D” promote the growth of nails and hair, and minerals are necessary for bones and joints, to prevent osteoporosis and anemia, and to maintain normal functioning of the heart muscle.

IN folk medicine Boletus tinctures are used for sleep disturbances and increased nervous excitability. The antioxidants contained in the pulp prevent viral and bacterial infections, as well as many toxic and simply harmful substances, from entering the human body. However, you need to remember that mushroom dishes are not very healthy for older people and preschool children.

Gallery: boletus mushroom (50 photos)

Edible boletus species

Grows on the territory of our country a large number of edible, highly nutritious boletus varieties.

Bronze boletus

Bol.aereus is an edible variety with a bright brown, brownish or almost black, spherical or almost flat cap. Bronze or copper boleth grows mainly in deciduous forest areas. It has a dense stem in the shape of a cylinder or barrel with a reddish tint. The soft part is white and does not change color when cut.

Yellowjacket or semi-white bolet

Bol.immolitus - has a convex or flatter cap with permanent smooth or slightly wrinkled, matte, sometimes slimy, light brown or clay-tinged skin. The pulp is dense, white or light yellow in color, with a pleasant, slightly sweet taste. The leg area is rough, thickened below, without a pattern. The variety grows, as a rule, in mixed European forest zones.

Net boletus

Vol.reticulatus is an edible variety that has a fairly large and velvety cap of brown, brown or yellowish color. Thick and fleshy, with a smooth surface, the leg area is covered with relatively thin veins. Fruiting bodies are formed in deciduous and mixed forest zones . It is distinguished by the formation of mycorrhiza with beech, oak, chestnut or hornbeam.

Spruce white

Bol.edulis f is the most common variety, having an elongated stalk, often with a retained extension at the bottom. The cap is brown in color, with a reddish or chestnut tint, often unevenly colored, with a smooth and dry surface. Most often grows in spruce and fir forest zones, massively forming fruiting bodies from June to October.

Oak white

Bol.edulis f.Vassilk. - distinguished by a brownish cap with a grayish tint, and sometimes with light spots. The soft part is relatively loose, but with a pleasant, barely perceptible mushroom aroma and a delicate, delicate taste. Found mainly in oak forests, where it most often bears fruit from June to October.

Poisonous, inedible and false boletus species

Inedible but non-toxic species are not capable of causing severe poisoning, but have an unpleasant taste. Poisonous varieties are characterized by the presence of toxic substances that can cause severe damage internal organs and fabrics.

Variety Le Gal

Bol.legaliae is a poisonous species with a hemispherical, smooth, pinkish-orange cap, whitish or yellowish flesh, blue when cut. The leg area is swollen, with a surface covered with a reddish mesh. Tubes with attached teeth and red pores. The spores are olive-brown and fusiform.

Bolet purple

Vol.purpureus - a low-toxic, but inedible variety has a hemispherical, then convex cap with uneven edges, covered with velvety, reddish-brown skin with rare blackish spots. The flesh is of a fleshy type, with very high density, immediately turning blue and then bright red when cut. The leg area is quite thick, club-shaped, covered with a thick reddish mesh pattern. The tubes are free, golden yellow or olive. Spores with an olive tint.

Pink-skinned boletus

Vol.rhodoхanthus is a rarely seen and little-studied inedible species, having a hemispherical, cushion-shaped, prostrate and slightly depressed cap in the central part, covered with smooth or slightly velvety, sometimes slightly sticky, brownish-gray or dirty brownish-yellow skin with a characteristic reddish tint. The soft part is of sufficient density, lemon-yellow in color, slightly blue when cut, with a weak mushroom aroma and bitter taste. The stem is tuberous, often pointed at the very base, yellow color, covered with a thin, bright red, rather convex mesh or looped pattern. The tubes are light yellow or bright beige-yellow. Olive colored spores.

Bolet the Beautiful

Bol.pulcherrimus is a poisonous species with a hemispherical, woolly cap of reddish or olive-brown color. The soft part is quite dense, yellow in color, clearly turning blue when cut. The leg area, with swelling, is reddish-brown in color, with a dark reddish mesh. Tubes with an attached tooth, yellow-green, blood-red. The spores are brown, fusiform.

Rooting ache

Bol.radicans - due to its bitter taste, the mushroom is classified as inedible. It has a hemispherical or convex cap with a protruding leathery border. The skin is whitish, dirty gray or brownish gray, woolly or cracking. The soft part is lemon-yellow in color, turning blue when cut, with a slight mushroom aroma and an unpleasant bitter taste. The leg is swollen, cylindrical, with a tuberous base, matte yellow or lemon yellow, with a thin, evenly colored mesh pattern.

How to cook boletus mushrooms (video)

The toxic properties of the false white or satanic mushroom are currently not fully understood, but the unpleasant taste allows it to be classified as an inedible variety. Boletus splendidus grows in oak and beech forest zones, in warm and fairly well-lit places. Fruiting bodies grow and develop best on calcareous soils. The variety is quite rare, so the distribution of such fruiting bodies is poorly understood.

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In the forests where porcini mushrooms grow, the soils are predominantly sandy, but boletus mushrooms can also be found on fertile soils. More often found under birches, less often under oaks, prefers mature trees over 20 years old. It lives in the temperate and subarctic zones throughout Eurasia.

Porcini mushrooms grow from the second half of June to the end of October, but in hot weather they begin to bear fruit in May, although the largest number of mushrooms is observed in the forest from mid-July to the very end of August. In the summer months, boletus mushrooms grow singly, and in the fall - in small groups.

You can find porcini mushrooms where the forests are at least 50 years old; it is useless to look for them in young forests. Boletus mushrooms can also be found singly, but more often in groups, so when you find one mushroom, you need to look around carefully - there are probably several more growing nearby. Porcini mushrooms grow in sparse places, warm and well-lit, on the edges, clearings, forest clearings, often where there are many forest anthills. Best time for collecting porcini mushrooms, when they appear en masse, it is the time of heading of cereals, although individual mushrooms can be found until late autumn. Depending on the places in which porcini mushrooms grow, there are four varieties: birch, spruce, pine and oak.

Nutritional value of porcini mushroom (boletus)

The nutritional value of porcini mushroom is very high - it belongs to the first category, is very healthy, nutritious, and has an excellent taste. It is called white because it does not turn black when cut and dried. Used for cooking and frying, for pickling, drying and salting. When dried, it retains color and aroma.

Porcini mushroom is a delicious product that is used to prepare a wide variety of dishes: soups, main courses, salads, appetizers, sauces, pates, etc. It is prepared for future use in dried, salted, canned and pickled form.

However, the value of porcini mushroom is not only in its taste. It is also able to stimulate the secretion of digestive juices. It should be noted that boletus mushrooms differ markedly from other mushrooms in terms of nutrient content.

Despite all its positive qualities, it is noticeably inferior to boletus in the presence of proteins, and chanterelle and morel in the content of microelements such as phosphorus and potassium. It should also be noted that the digestibility of protein after drying the porcini mushroom increases by 80%. Dried mushroom has its own special aroma, so its powder is often used as a seasoning for various dishes.

Porcini mushroom also has other useful qualities: tonic, anti-infective, wound-healing, antitumor. Thanks to the lecithin contained in the mushroom, it is useful for anemia and atherosclerosis, liver and kidney diseases, and eye pathologies. It has a positive effect on the immune system, helps break down glycogens and fats, and remove excess cholesterol from the body.

Porcini mushrooms growing under different trees have different cap colors. The darkest porcini mushrooms grow under the spruce, and the boletus mushrooms growing under the pine have a beautiful red-brown cap.

What does the cap and stem of a porcini mushroom look like?

The cap of the boletus is dry, smooth,
The lower tubular part of the cap is initially white

The cap of a young porcini mushroom is spherical; with age it becomes hemispherical, sometimes flat. The lower tubular part of the cap is first white, then yellow or yellow-greenish, with small rounded pores, occupying one to two thirds of the thickness of the cap. What size is the cap of a porcini mushroom? As a rule, the diameter of the mushroom cap does not exceed 7–8 cm, but if you are lucky, you can meet a giant with a headdress up to 30 cm in diameter.

The tubes are initially white, then become yellowish-greenish or yellowish-olive. The leg is thick, thickened at the bottom, with a mesh pattern. With age, it lengthens and becomes pear-shaped or cylindrical with a club-shaped swelling at the bottom, and a fine white mesh pattern is noticeable on it. Sometimes it is present only in the upper part of the leg. Usually its color matches the color of the cap, only a little lighter. The height of the stem is about 20 cm, and the diameter is 5–7 cm. The pulp of the fruiting body is white, dense, odorless and with a nutty taste. Does not change color at the cut site.

Boletus Rooting in the photo
(Boletus radicans) inedible!

Boletus rooting (Boletus radicans) inedible! Cap up to 30 cm, matte, white, gray-ocher or with blue stains from damage. The cap is smooth or covered with scales due to cracking during growth. The tubular layer is lemon yellow, then olive green. Due to damage, blue color may be present. The leg is yellowish, thick, swollen, club-shaped. The flesh of the leg is solid, without cavities. The pulp is lemon-yellow, bitter with a faint odor, and turns blue when exposed to air.

It grows in mixed or deciduous forest under oaks or birches, sometimes in grass at a considerable distance from the trees. Prefers calcareous or neutral soil.

The mushroom bears fruit in August and September in the form of large groups of mushrooms.

The rooting boletus can be confused with the edible mushroom Gyroporus suapepsis. How to distinguish between porcini mushroom and gyrovorus? Gyroporus suapepsis) has air cavities inside the stem and, unlike Boletus radicans, has a good taste.

The mushroom is not poisonous, but the bitterness of the rooting boletus is so great and unpleasant that if it gets into edible mushrooms, this mushroom will spoil any dish.

Boletus Yellow in the photo

Yellow boletus (Boletus impolitus) has a cap from 4 to 20 cm in diameter, grayish-yellow or yellow-brown. The pores are yellowish, yellow, and olive with age. Spores 12-14x4-6 µm, yellowish. The spore mass is olive-brown.

Pay attention to the photo - the leg of this species of porcini mushroom (boletus) is dirty yellow, sometimes brownish-red to the base, granular, without a mesh:

The pulp is dense, yellowish, yellow above the tubes; when cut, its color does not change, and it tastes pleasant.

Distributed in Polesie, Carpathian region and Forest-steppe. Grows in deciduous and mixed forests, under oak. Fruiting: July – October.

A very good edible mushroom. Used fresh, pickled, or dried.

The similarities and differences are the same as those of the porcini mushroom.

White Steppe mushroom in the photo
The cap of the steppe mushroom has a flat-convex shape

White steppe mushroom is edible, lamellar. Grows in groups. Places of growth are the steppe regions of Central Asia, Uzbekistan, and the Caucasus. The first mushrooms appear in early spring, but peak fruiting occurs in mid-summer.

The white steppe mushroom fully lives up to its name: its entire fruiting body is painted an even white color. In young mushrooms, the cap has a flat-convex shape, but with age it becomes funnel-shaped or acquires a small depression in the center. The diameter of the cap is 6–8 cm. On its inner side there are descending plates containing colorless spores of an elongated oval shape. The stem of the mushroom is straight, even, slightly narrowed at the bottom. The pulp is fleshy, dense, juicy, almost odorless.

The spruce porcini mushroom has a brown, reddish-brown or chestnut-brown cap and a long stem. Grows in spruce forests from the second half of July to the end of August.

Pine forest with mushrooms
Pine white mushroom in the photo

Pine white mushroom(boletus) has a dark brown cap with a reddish tint and a short thick stem. Grows in pine forests from mid-June to mid-October.

Oak forest with mushrooms
Oak porcini mushroom in the photo

Oak white mushroom has a grayish-brown cap and a long stem, as well as looser flesh than previous varieties. Grows in oak forests from early July to early October.

Birch grove with mushrooms
Birch white mushroom in the photo

Birch white mushroom can be recognized by a light brown or yellowish-brown cap and a short tuberous stem. Grows in birch forests from early July to mid-October.

Here you can see photos of porcini mushrooms, the description of which is presented above:

White pine mushroom (Boletus pinicola) in the photo

The next section of the article is devoted to how to grow porcini mushrooms in the garden.

How to plant and how to grow porcini mushrooms in a country house or garden plot (with video)

Boletus has always been considered the king of all mushrooms. It is quite difficult to grow it, since it belongs to the group of mycorrhizal fungi that grow in symbiosis with tree roots. Therefore, the conditions for growing porcini mushrooms should be similar to the conditions under which they live in the wild.

In the photo there are porcini mushrooms in the country
In the photo there are porcini mushrooms in the garden plot

Mushrooms love moderately moist and bright clearings, but not in the open rays of the sun. Boletus will not grow in dark places. Also, the porcini mushroom does not tolerate proximity to some herbs, such as fern and hoofweed. Before growing porcini mushrooms on your property, all these factors should be taken into account.

If you have the appropriate trees in your garden plot, then you can quite easily organize the cultivation of porcini mushroom on a production scale. No one has yet managed to grow this mushroom under artificial conditions, without trees.

Before planting porcini mushrooms in the country, you need to prepare special beds. To do this, a pit 2 m wide and 30 cm deep is dug at the selected site. It is filled with a special mixture, which is prepared in advance. Fallen oak leaves are collected in the spring and mixed with rotten oak wood and clean horse manure. Both oak wood and horse manure should be added to the leaves in a ratio of 5% of their volume. First, lay the leaves in a layer of about 20 cm, sprinkle in a little horse manure and rotten wood and water with a 1% solution of ammonium nitrate.

Then exactly the same new layer is laid. In this way, several layers are performed. After 7-10 days, the mixture should warm up to 40 °C. At this moment it must be mixed so that it becomes a homogeneous mass. After a month, the mixture is ready and it is placed in a pit in the form of layers 10–12 cm thick. Each layer is sprinkled with a layer of garden soil 6–8 cm thick. The entire thickness of the bed is about 50 cm. In the middle it is made higher so that water rolls off it.

When growing porcini mushrooms on personal plot the mycelium should not be overfilled with water, it may die; but in dry autumn it should be moistened with a watering can or sprayer. Growing and caring for mycelium involves periodic watering during dry summers. It is advisable to water early in the morning. There is no need to apply mineral fertilizers. Single mushrooms appear the next year after planting, and a good harvest is harvested 2 years after sowing. Under one tree you can get a bucket of harvest. When picking mushrooms, they should be carefully cut off, leaving the remains of the stem so as not to damage the mycelium.

This video demonstrates how to grow porcini mushrooms in the country:

In the photo, growing porcini mushrooms on a personal plot

There are several ways to plant porcini mushroom mycelium. In the first method, overripe porcini mushrooms are collected and filled with rainwater in a wooden bowl. This mixture is left for a day. Then mix well and filter through a fine cloth. As a result of this procedure, a lot of porcini mushroom spores remain in the water. They settle to the bottom. To germinate them, you can add a little baker's yeast to the water. Then carefully remove the foam with a spoon and drain top part clear liquid, and place the remaining part of the solution with spores in the light. You can drain the remaining liquids from different containers into one. After a week, the upper part of the clear liquid is carefully drained, and the settled suspension is poured into bottles and stored in the refrigerator. This suspension can be used whole year, but it is better to use it during the first month, since it is during this time that the spores retain their viability. Water the prepared bed with this mixture, and first remove the top layer of soil.

You can also water the mixture around the selected trees. First, carefully remove the layer of soil without damaging the tree roots. This is done in order to expose the roots of the trees. Then water them with the suspension and cover them again with earth. Pour the suspension at the rate of 400 g for every 30 cm2. After which the soil should be watered generously with 4–5 buckets of water.

In the second method of growing porcini mushrooms in the country, the mycelium is harvested in places where porcini mushrooms grow. Why, around the mushroom, layers of soil measuring 20 X 30 cm and a thickness of 10–15 cm are cut out. Then they are cut into several parts and planted in a bed or in a chosen place so that there is a layer of earth 5–7 cm thick above them. The beds are then moisten a little and cover with leaves and shields so that they are always moist.

Porcini mushrooms should be sown under the same trees under which the planting material was taken. It has been noticed that boletus mushrooms grow better under trees that are 15–25 years old.

You can sow mycelium in another way. Why overripe porcini mushroom caps are cut into small pieces and mixed with a small amount of soil. Then moisten it a little. You can also sow slightly dried mushroom caps. They are laid out on a bed and watered with water. After 5-6 days they are removed - the spores along with water have already penetrated into the soil. You can place pieces of the cap under the top layer of soil.

It is better to sow mycelium in September.

Kira Stoletova

The boletus mushroom is a whole genus that is part of the Boletaceae family, class Agaricomycetes, department Basidiomycetes. There are about 300 species, most of which are edible. Distributed throughout the Northern Hemisphere, except for tundras, steppes and deserts. It is considered one of the most valuable edible mushrooms.

Description

Boletus mushrooms are considered one of the largest cap varieties. They weigh 200-300 g, sometimes reaching a kilogram. Record holders grow up to 2-3 kg. These fruits look like this:

• the fruit body is massive, dense;
• the leg is thick and dense, with a characteristic thickening at the base or in the center, sometimes has a barrel shape;
• leg height – 3-20 cm;
• the shade of the leg is light, sometimes reddish or brown, with a characteristic mesh;
• the surface of the leg is rough, sometimes smooth;
• the cap is wide, flat or pillow-like, diameter from 5 cm to 25 cm;
• color varies from light yellow and beige to dark brown and almost black;
• the surface of the cap is velvety or smooth, after rain it becomes slippery;
• the hymenophore is tubular, dense, yellow to olive in color, sometimes reddish, rarely white (in young specimens);
• spores are yellowish, brown or olive-brown;
• The pulp is white, dense, crispy with a pleasant mushroom smell.

Edible boletus mushrooms are tasty and belong to category 1-2 in terms of culinary value. Many species remain light after processing. The pulp exudes a strong mushroom aroma, which intensifies when dried.

Cooking mushrooms different ways: boiled, pickled, dried, salted and frozen. They contain many useful substances. They are eaten for anemia, problems with bone tissue and joints. But this food is difficult for the gastrointestinal tract.

Places of growth

The places where boletus grows are located in the temperate zone of the Northern Hemisphere. The largest harvests of these mushrooms are harvested in the forest zone and taiga; boletus grows less frequently in the forest-steppe. This representative of the Bolet genus does not grow in the tundra, forest-tundra and steppes. Boletuses are also found in the forests of mountainous areas. The closer to the alpine meadows, the less often this mushroom is found. It does not grow at an altitude of 1500-2000 m above sea level.

The name itself says that boletus mushrooms are found in the forest. They love coniferous forests, growing near pines and spruces. They are found next to oaks, chestnuts, beeches and hornbeams. Boletus appears less frequently in birch-coniferous and deciduous forests.

Boletus mushrooms begin to be collected as early as June, but the peak season is in August and September. If autumn is cold, mushrooms quickly disappear. In the southern regions, the first forest boletuses appear in May and grow until the end of October. Fruiting bodies grow in humid and warm weather and live no more than a week.

When searching, you should carefully examine the litter under pines, fir trees, hornbeams, oaks and beeches, and places near anthills. Young specimens are small and hide under the leaves. Boletuses rarely grow alone; if you draw a circle with a diameter of 10-15 m around the found specimen, then within its boundaries you will find a whole family.

Edible species

Edible boletus species are the most popular. They are found in summer and autumn in coniferous, deciduous and mixed forests. These mushrooms have similar features. Many find different types, but give them a common name.

The most common edible varieties are:

• white;
• birch;
• oak (mesh);
• bronze (spike);
• Burroughs;
• two-color;
• yellow;
• golden;
• royal (woody);
• porosporous;
• appendage;
• Fechtner;
• Horton;
• common oakwood;
• semi-white;
• maiden.

Porcini

The boletus mushroom is the most famous species. It got its name because of its light color that persists during cooking and drying. The cap in young specimens is semicircular, cushion-shaped, then in older specimens it becomes flat. Shade from beige to light brown. The hymenophore is initially white, then turns yellow or greenish. The leg is elongated and thickened, grows up to 20 cm, and has a barely noticeable mesh pattern. The pulp is dense, white and does not change color when cut.

The white mushroom appears in the forest more often from the beginning of June. Subsequent growth occurs in mid-July, August, and the first half of September. The season ends in October. Productivity depends on the weather, the highest - in warm, humid summer or autumn.

White birch

The birch species is similar to the regular white one. The main difference is that the fruiting body is lighter in color; in young fungi it is almost colorless. It grows up to 15 cm. At an early age, the cap has the shape of a cushion. The leg is whitish-brown with a mesh on top, looks like a barrel. The middle is dense, white, the color does not change when cut. Mushroom aroma.

Most boletus mushrooms are found near forest paths, clearings and clearings. This species is widespread in territories from western Siberia to Murmansk and northwestern Europe. Unlike the classic white boletus, prefers not pine forest, but forest mixed with birch trees.

Oak

A large mushroom, its cap sometimes grows up to 30 cm, the thickness of the stem is 4-7 cm, the length is 10-25 cm. The top is coffee-colored, brown, grayish with brown, nut-brown, ocher. The leg is nutty with a white or brown fine mesh. The pulp is compacted, in older specimens it is spongy and springy, with a pronounced mushroom aroma.

The net boletus appears already in May and grows until October. Fruiting bodies are found under oak trees, sometimes they grow under beeches and lindens. This species is common in the mountains and foothills, but is rare on the plains.

Bronze

Bronze boletus is a rare species, found in the southern regions of Russia. It has a dense, squat fruiting body and grows in one specimen or in a group. The hat is dark brown with a bronze tint. The leg is brown and reticulate. The pulp is dense, white when cut, but after a couple of minutes it darkens a little. The taste is refined, the smell is mushroomy and delicate.

Burroughs

Burroughs disease is growing in northern America. It has a large fleshy cap, with whitish or yellowish-brown dry skin. In young specimens it is rounded, then flattens out. In diameter it sometimes reaches a quarter of a meter. Its lower part (tubular hymenophore) is first white, then becomes yellow-green. The club-shaped leg is of medium thickness, high, with a whitish mesh. The pulp is white, does not change when cut, and has a strong aroma.

Two-color

Bolet bicolor is another American species that grows in forests with coniferous and deciduous trees. The mushroom cap is rich red in color with a slight pinkish tint. In young specimens it is convex, then becomes flat. The hymenophore is yellow, like the flesh, and turns blue when cut. The leg is pink-red, medium thick, mesh.

Yellow

Yellow boletus is a rare species, it is found in western Europe and in the Ussuri region of Russia. Grows in forests with oaks and beeches. The cap is yellowish-brown, slightly convex, then (as it grows) flat. The skin is wrinkled, but sometimes smooth. The tubes are light, 10-20 mm long. The leg is without a mesh, covered with dark dots and scales. The pulp is bright yellow, quickly turns blue when cut, and is odorless.

Golden

Golden bolet used to be found only in the north of America, but now it is also found in Europe. The cap of the golden boletus is slightly rounded, with a reddish-brown tint, dry and velvety. The hymenophore is yellowish or olive, with a notch at the stem, and turns yellow when pressed. The leg has a pronounced mesh, slightly ribbed in appearance. The pulp is dense, does not change when cut, the taste is sour, the aroma is weak.

Royal

The royal boletus is a small, squat mushroom with a red-pink cap that turns pale as it grows. The shape is convex at first, but over time it becomes flat, and a notch appears in the center. The hymenophore tubes are elongated and greenish-yellow. The leg is yellowish in color with a mesh on top. The pulp is the same color, turns blue when cut, the mushroom aroma is pronounced, the taste is pleasant. This variety grows in deciduous forests and prefers symbiosis with beeches.

Porosporous

Porosporous boletus appearance resembles a moss fly. It has a small cap of a gray-brown color with numerous whitish cracks. The hymenophore is lemon yellow and changes color to blue when pressed. The leg is gray-brown, dark below. The pulp is whitish, compacted, and acquires a blue tint when cut. The mushroom is tasty, there is a light aroma of fruit. It grows next to conifers, less often – broad-leaved trees.

Appendage

A rare mushroom that prefers to grow in the southern regions of the temperate zone. The adnexal boletus has slightly rounded or flat caps, they are colored from yellowish-brown to brown, and the skin is velvety. The flesh on the cap is dense, the hymenophore is thin, with rounded tubes, and when pressed it acquires a blue-green tint. The leg has a lemon tint, there is a mesh that disappears in older specimens. The shape of the leg is cylindrical or club-shaped, height – up to 12 cm (with a cap diameter of 7-20 cm). The middle is yellow, which changes to blue when cut.

Fechtner

Fechtner's boletus grows on alkaline soils enriched with limestone and prefers deciduous forests. The cap of this species is silvery-white, at first velvety and with wrinkles, then smoothes out, and becomes slippery in high humidity. The hymenophore is yellow, concave near the stalk. The leg is yellowish on top, red and brown below, and has a mesh pattern. The shape of the stem is tuberous, with a thick base. The pulp is fleshy and dense, acquires a delicate blue tint when cut, and has a faint odor.

Horton

Horton's boletus is a small fungus that grows in oak and beech groves. The cap has a diameter of 4-10 cm, red-brown or ocher-brown color. Its surface is velvety and wrinkled. The hymenophore ranges from yellow to olive in color and does not turn blue when pressed. The leg is club-shaped or cylinder-shaped, smooth, without a mesh, reddish. The pulp is whitish or yellow, not aromatic and tasteless.

Common dubovik

Boletus, or oak, is a common species that appears already in last weeks May. Then it grows in the second half of August and until the end of September. The hat is big. The shade is uneven; on the surface it has brown-yellow, gray-brown spots. The hymenophore changes colors from ocher to dirty olive, thin, with small tubes. The leg is thickened, club-shaped, yellowish above, red-brown below, with a pronounced dark mesh. The pulp is yellow, turns blue when cut, and then turns black. The smell and taste are almost not expressed.

Semi-white

The semi-white boletus mushroom is a heat-loving species, therefore it grows in the south, in coniferous and mixed forests. The hat is the color of light clay, reddish or light gray. Dimensions are 5-20 cm, the skin of young specimens is velvety, and of old specimens it is smooth. The hymenophore is golden or green-yellow in color. The leg is low, up to 10 cm, at first tuberous, then stretches out, taking on the shape of a cylinder. It is rough on top, yellow in color, red on the bottom, with a dotted mesh. The middle is yellow, when cut it becomes light pink, the taste is sweetish, a slight smell of carbolic acid is felt, especially at the stem.

Maiden

The maiden species is now not classified in the genus Borovik (Bolet), but in appearance it resembles its distant relatives. The mushroom has a flat cap with curved edges, the diameter ranges from 5 cm to 20 cm. The skin is velvety, yellow or red-brown. Hymenophore 1-2.5 cm, lemon, then brown. The leg tapers at the base, its thickness is 2-6 cm, there is a lemon mesh. The pulp is yellowish, turns blue when cut, and has a pleasant mushroom smell. Boletus maidens grows in the deciduous forests of Southern Europe.

Conditionally edible species

Conditionally edible species include species that require additional processing during preparation. They have a bitter or pungent taste, bad smell. It is recommended to boil such mushrooms 2-3 times or soak them in water for several hours. They belong to category 3-4 in terms of culinary value.

The most common conditionally edible species:

• wolfish;
• beautifully colored;
• Kelle oak tree;
• speckled oakwood;
• red flywheel;
• hare.

Wolf

Wolf's boletus grows in the Mediterranean and northern Israel, forms a symbiosis with oak trees, and appears in November - January. His hat is small, 5-10 cm in diameter, with a pointed edge, and always has a pink or red tint against a brown background. The skin is dry, in young specimens it is covered with a felt coating. The hymenophore tubes are first yellow, then turn red.

The leg is bright yellow, with darker dots, smooth, without mesh. Height – 4-8 cm, diameter – 2-6 cm. The pulp is dense, yellow, then turns blue, and has no special aroma or taste. Before use, boil the mushroom 2 times for 15-20 minutes, be sure to drain the water.

Beautifully painted

The beautiful boletus got its name because of the delicate pink skin on the edges of the cap. The color of the skin is light gray, it is rough, covered with felt, and becomes smooth over time. The tubes are olive-yellow and easily separated from the fleshy part. The leg is bright yellow, tapering at the bottom. The pulp is hard. When cut, it takes on a soft blue or light blue hue.

Young specimens have a fruity aroma, but then it deteriorates. The taste is not good. Raw, beautifully colored boletus is poisonous. If you soak it and boil it 2-3 times, it is edible, but not tasty. Therefore, it is rarely collected and is classified as inedible.

Dubovik Kelle

Kelle oakweed prefers acidic soils and grows in oak groves, less often in coniferous forests. It is found in clearings in tall grass and moss. The cap is brown, sometimes has a yellowish tint. In dry weather it is soft and velvety, after rain it is sticky and slippery, like an oil can. The leg is yellow, 2-5 cm thick and up to 10 cm high, covered with red scales. The threads of mycelium are clearly visible at the base.

The pulp immediately turns blue when cut, has a sour taste, a weak aroma, and is never wormy. This species contains substances that irritate the stomach. Before use, it is soaked for 5-10 hours, then boiled for 30-40 minutes, and the broth is drained. After frying or stewing, the mushrooms become suitable for eating.

Speckled oakweed

Speckled oakweed is sometimes also called granulopod. It appears in forests from the end of August and bears fruit until October; in the southern regions it is found as early as May. The cap is fleshy, pillow-shaped, brown in color with different shades of red on it. The hymenophore in young specimens is yellow-olive, turning red with age. The stem is tuber- or barrel-shaped, reddish-yellow, with numerous red scales and specks. The middle is bright yellow, the base of the knives is reddish. Turns blue when cut. The mushroom is eaten after boiling twice a day.

Moss fly red

The red boletus is a false boletus belonging to a different genus. Previously, it was included in bolets. It is rare; representatives of this species grow in deciduous forests, near old roads and clearings. It has a fleshy and fibrous pillow-shaped cap. The color of the skin is cherry, purple, pink-red. The hymenophore ranges from golden yellow in young specimens to olive brown in aging specimens. The leg is yellow-brown, lighter on top, with reddish scales. The pulp is yellow, slightly blue when cut.

Irina Selyutina (Biologist):

The red flywheel or red boletus is classified into 4 categories of edibility. The first fruiting bodies appear in August – September. Grows in deciduous forests. Prefers oak forests.

Due to the fact that it is not found often, it is collected together with other mushrooms - “along the way.” The flesh of the leg in its lower part has an interesting and characteristic feature: red dots.

This species is rarely collected not only because it is rare in its wide distribution (area), but also because the fruiting bodies are very often affected by worms, which makes collection unrealistic.

Hare

The hare mushroom belongs to the Boletaceae family, but is not a boletus mushroom, although their description is similar. It is sometimes called chestnut or false white. The cap is reddish-brown or red, and has a velvety or powdery top. The hymenophore is white and turns yellow with age. The stem is cylindrical or club-shaped, dense in young mushrooms, loose in aging mushrooms, with chambers and voids. The middle (pulp) is white and does not change color. When cooked, it becomes bitter; if it is dried, this property disappears. You will be able to find the hare mushroom until mid-November.

Inedible species

The Borovik genus includes a number of species that are not suitable for human consumption. Among them there are toxic and even deadly poisonous ones. All these varieties have specific characteristics. You should definitely familiarize yourself with them in order to understand the difference between the species and not put a poisonous mushroom in your basket.

Common poisonous and inedible species:

• beautiful-legged;
• rooted;
• Le Gal;
• beautiful;
• pink-purple;
• pink-skinned;
• Satanic.

Beautiful-legged

Beautiful or beautiful-legged is an inedible, but not poisonous species. Its cap is olive or light brown, dry, fibrous in young specimens, the edge curls up with age. As the mushroom matures, the hymenophore changes color from lemon yellow to olive. It is thin, the tubes are pink in color and turn blue when pressed. The leg first resembles a barrel, then a mace or cylinder. Yellow above, carmine-red in the middle, reddish-brown below, almost colorless in aging fruiting bodies. The middle (pulp) is firm, creamy, with a bitter taste. It grows under spruce trees, less often under deciduous trees.

Rooted

Rooting bolet, or stocky, loves warmth and prefers to create mycorrhizae root system deciduous trees. This boletus is inedible, but not toxic either. The cap sometimes grows up to 30 cm. The shape is pillow or hemisphere, the edges are curved, in old mushrooms they are wavy. The color is light gray with a fawn or greenish tint, the surface is dry. The hymenophore is yellow-olive, turns blue when squeezed. The leg is lemon on top and olive on the bottom, with a thin delicate mesh, short. The middle is dense, has a pleasant aroma, but a bitter taste.

Le Gal

Boletus le Gal was discovered by the French scientist Marcel le Gal, in whose honor he received his name. The name “legal” is also found in the literature. It grows in deciduous forests, under oaks, hornbeams and beeches, and is poisonous. The cap is pink-orange, at first spherical, then convex and spread out. The hymenophore is tubular, its components (tubules) are red, and grow with denticles to the stalk. The middle smells like a mushroom, is whitish or yellow, and turns blue when cut. The leg is the same shade as the cap, covered with a red mesh, barrel-shaped.

Beautiful

The beautiful boletus is found on the west coast of the United States in summer and autumn. It is toxic, causing stomach upset and diarrhea, but there have been no fatal poisonings. The cap has a specific reddish tint, sometimes olive-brown. The tubes of the spore-bearing layer are yellow-green, the pores are blood-red. The leg is swollen, reddish with brown and a characteristic purple or scarlet mesh.

Irina Selyutina (Biologist):

Categorized poisonous mushrooms, the beautiful boletus can cause stomach discomfort. After some time, the symptoms (diarrhea, nausea, vomiting, abdominal pain) disappear without a trace. No deaths have been reported as a result of poisoning by the beautiful boletus in its natural habitat (mixed forests of the west coast of America and the state of New Mexico).

The pores of the hymenophore are colored quite bright color- blood red and when pressed on they acquire a blue tint.

This fungus is a mycorrhiza-former. It forms fungal roots only with representatives of coniferous tree species.

The fruiting season begins at the end of summer and lasts until the end of autumn.

Pink-purple

Boletus purple, or pink-purple, has a characteristic cap color. On a gray background there are spots of wine, purple, brown-red or pink shades. If you turn the fruiting body over, blood-red pores are visible, but the hymenophore itself is olive-yellow. The leg is club-shaped with a thickening at the bottom, covered with a reddish mesh. The middle (pulp) is firm, with a sour-fruity smell. When cut, it first turns blue, then turns black, and over time becomes wine-red. The species grows on limestone soils and in deciduous forests.

Satanic

The satanic mushroom, or satanic bolete, looks specific and is difficult to confuse with an ordinary white one. The hat is light gray, can be olive or ocher in color, and pink stains are often visible on it. Upon careful examination of the hymenophore, it becomes noticeable that the tubes are yellow-green or yellow-olive. The pores change color from yellowish to red, carmine and blood red. When pressed they turn blue.

The leg is yellowish, carmine or orange when cut. The top is covered with a red mesh with rounded cells, the shape is tuberous, tapering at the top. If you cut a mushroom, it first turns red, then turns blue, old specimens smell unpleasant. The fungus causes damage to the liver, nervous system, and spleen.

Conclusion

Boletus or porcini mushroom is the most popular type. It represents the extensive Boletaceae family, which includes more than just edible varieties. Before going into the forest, it is important to carefully read and, most importantly, remember the description of useful and dangerous mushrooms or false boletus. Growing at home is challenging.

The most valuable and desirable of all edible species– the famous porcini mushroom or boletus is tubular and belongs to the boletaceae family. An incredible variety of dishes can be prepared from fragrant, strong boletus mushrooms - they are delicious in soups and solyankas, stir-fries and pies, pickles and marinades.

There are about twenty varieties that differ in the color of the fruiting bodies and the distribution of the root system of a particular tree species.

Main types of porcini mushrooms

A classic species, which is popularly nicknamed “Colonel” - honoring the most important and best of its relatives. The chestnut-brown cap is convex, then flat-convex, cushion-shaped, rarely prostrate, reaches a diameter of 25–30 cm. Giant representatives are known - with a cap diameter of up to 45 cm and a weight of up to 2–3 kg. The surface is smooth, sometimes uneven, grooved or covered with tubercles. The skin separates poorly, the color is variable - it changes color to light chestnut or acquires a purple hue, the tone is lighter along the edges.

The leg is up to 18–20 cm high, thick, strong, up to 10 cm in diameter, barrel-shaped. The color is creamy brown with a slight red tint, the surface is mesh. The tubes are white, then olive-yellow. The pulp is tight, white or creamy, just under the skin - reddish-purple, does not darken at the break. The taste is neutral, soft, the aroma is weak, mushroom, becomes stronger when cooked and dried.

The chocolate-brown cap is first hemispherical, then rounded-convex, and can acquire a dark purple tone, lighter at the edges. Diameter - up to 25 cm, the skin is smooth or fibrous, slippery in damp weather, glossy, matte in sunny weather. The leg is round, tuber-shaped, up to 15 cm high, the surface is mesh, brown.

The tubular layer is creamy white, yellowish, and later with a greenish tint. The pulp is milky white, pinkish at the surface, and more friable than the birch variety. The aroma is nutty or mushroom, the taste is sweetish.

The large, fleshy fruit body is of excellent quality and has a rich taste. The cap is hemispherical, then slightly convex, up to 15–22 cm in diameter, slightly furrowed, slippery in rainy weather, glossy in dry weather and prone to cracking. The skin color is light, matching sunny birch trees, often creamy or slightly brownish.

The leg is dense, up to 20 cm high, smooth or tuber-shaped, creamy brown, with brown spots. The surface of the cap is covered with a light mesh. The tubular layer is white, then yellowish. The pulp is firm, milky white or creamy, and does not darken when broken or dried. The taste is neutral, the smell is weak, mushroom, when dried it is brighter and thicker.

The hemispherical cap, up to 25 cm in diameter, is brown in color and darker than that of the birch species, with a grayish tone and chaotically scattered light gray spots. The surface is smooth or bumpy.

The leg is long, up to 22 cm high, tight, thickened near the ground, tuber-shaped, the skin is grayish-brown, maybe slightly darker than the cap, covered with a creamy mesh. The white pulp is not as dense as that of other boletus mushrooms; it is loose, has a neutral taste, with a barely audible mushroom aroma.

Porcini mushroom (Boletus reticulatus)

A strong, beautiful appearance with a hemispherical cap, which then becomes convex, with a diameter of up to 30 cm. The skin color is light brown or brownish. The surface is smooth, feels like felt, and is prone to cracking in a grid pattern. The leg is tight, fleshy, thickened at the bottom, brown in color, the surface is covered with an expressive cream mesh.

The tubes are creamy white, later acquire an olive tint, and then become brownish-brown. The pulp is fleshy, whitish-cream, does not show a different color when broken, the surface has a brownish tint. The taste is soft, sweetish, mushroom aroma.

White mushroom dark bronze (hornbeam) (Boletus aereus)

The cap is dense, round, later cushion-shaped, the skin is velvety, the surface is mesh, sometimes granular, dark chocolate color, almost black. The stem is strong, smooth or rounded-tuberous, brown, with a cherry tint, covered with a creamy mesh.

The tubes are light beige or whitish, then yellowish, turning green where touched. The pulp is firm, milky white, does not acquire a different color when broken, the taste is soft, neutral, and the aroma is mushroom.

Semi-white mushroom (Boletus impolitus)

This rare species of the Boletaceae family is edible and good in marinades, soups and pickles. The cap is round, then rounded-convex, uneven, up to 15 cm in diameter. The skin is silky-velvety, from yellowish to creamy-brown in color, brownish along the edge. In rainy weather it is slippery, in sunny weather it is glossy. The leg is long - up to 15 cm tall, tuber-shaped, later elongated, cylindrical, color varies from chestnut-brown to yellow, uneven color, sometimes reddish with spots and stripes. The surface is fibrous, with a flaky or fleecy coating underneath.

The tubular layer is golden, then greenish. The pulp is firm, milky white or creamy, after yellow tint, golden at the surface and at the stem, does not darken when broken. The taste is sweetish, the aroma is slightly sour.

Articles about other mushrooms common in middle lane Russia, see the section “Mushrooms”.

Places of distribution and time of collection

An amazing white mushroom in all its diversity of forms grows everywhere - in gloomy spruce forests, sunny pine forests and under slender light birch trees. The appearance varies depending on the variety and place of growth, but an experienced mushroom picker, who knows where and what species to look for, will never be left empty-handed and will definitely pick up a basket full of famous boletus mushrooms.

Spruce porcini mushroom grows in groups in dense spruce forests, most common in temperate climates, appearing after mushroom rains or fogs. You can find it not only in natural forests, but also in parks, artificial plantings under spruce trees, less often under other coniferous and deciduous trees. In dry regions it prefers shady, moist thickets; in overly humid and cold forests it often settles on open, sun-warmed edges. Harvesting time occurs at the beginning of summer and lasts until October; the mass harvest is harvested in late August and early September.

In pine forests under pine trees growing on sandy loam soils, as well as moss and lichen soils, it grows singly or in groups. pine white mushroom. It is also capable of forming mycorrhiza with spruce, oak, chestnut and hornbeam. The collection season is from early July to late October; it is found even after the first frost. The fruiting bodies are collected while the tubular layer is cream-colored and has not yet turned green, and the pulp is still dense.

Birch view grows on any soil except acidic peat bogs, in birch forests and birch-aspen forests. It grows singly or in small colonies, likes to settle on forest edges, clearings, in young plantations, along forest roads. Collection time is from July to mid-October, including the period after early frosts.

In deciduous forests, in the shade of leaning oak trees, an experienced mushroom picker will find grayish caps oak type. It grows in large families, preferring temperate latitudes and neutral soils. Collected by cutting off the cap along with the upper part of the stem, from early summer to mid-October.

Reticulated white mushroom grows under the canopy of deciduous trees - chestnuts, oaks, hornbeams, beech trees. Under the same tree species it is also found dark bronze look, which especially often settles under dense hornbeams, for which it received its second name - hornbeam. Both species live on the edges and lawns; they do not like acidic soils, preferring neutral or alkaline ones. The net mushroom is considered one of the earliest, appearing as early as the end of May. Hornbeam is harvested later - starting in July; fruiting of both species continues in waves, more massively after mushroom rains, and lasts until October.

Rare plants grow on moist loams of deciduous forests in river floodplains. semi-white bolet, most often small groups are found under oaks, hornbeams and beeches. Collection time is June-October, but due to its rarity, it is collected carefully and moderately.

Doubles and false species

Porcini mushrooms, due to their prevalence and variety of forms, can be confused with some inedible and even poisonous species. The most unpleasant finds are satanic and gall mushrooms.

An extremely dangerous, bright species loves to settle in forests under beeches, oaks, hornbeams and chestnuts. The cap is rounded-convex, up to 22 cm in diameter, dirty gray in color, with a slight reddish tone. The tubes are yellowish, then red-brown, and where touched, a bluish-green color appears. The leg is stocky, up to 15 cm high, in the shape of a rounded tuber. The surface is mesh, yellow in the lower and upper parts, and brick-red in the central part.

The pulp is firm, creamy, darkens when broken, the aroma is weak, later very unpleasant, reminiscent of the smell of rotten meat or missing onions. Distinctive feature In addition to the fetid odor, the flesh at the break slowly turns blue or red. It is very toxic; consuming the smallest amount can cause serious poisoning.

The inedible species has a bitter taste, but is not poisonous. The cap is hemispherical, up to 15 cm in diameter, velvety, brownish or chestnut in color. The thickened leg is beige-brownish, darker at the top - black-brown, covered with a mesh pattern. The tubular layer is creamy, then pink, turning brown where touched.

The pulp is dense, whitish-cream, turns pink when cut or does not change color, and is odorless. The taste is bilious; once in a dish, even a small particle will give it strong bitterness. Grows in coniferous and mixed forests from July to October. The difference is the pinkish flesh and bitter taste. In addition, insects do not like tasteless pulp, and fruiting bodies, even old ones, are rarely wormy, which can serve as an indirect sign and should alert you.

Beneficial features

Porcini mushroom is a highly nutritious, valuable forest species that perfectly stimulates digestive processes and is suitable for dietary nutrition and diversifying the diet of convalescent patients as a source of essential proteins, vitamins and microelements.

After processing the fruiting bodies - drying, pickling, preparing hot dishes, the pulp proteins acquire high level digestibility, which reaches 75–80%.

Active biological substances were found in the tissues, which have powerful anti-inflammatory and antimicrobial effects, inhibiting E. coli and other pathogenic bacteria. The antiblastic effect manifests itself in improving the condition of people suffering from cancer.

Since ancient times, mushroom infusion has been used as a remedy for frostbite, calling the healing liquid “living water.” It is enough to apply a cloth moistened with the infusion to the damaged area twice a day to relieve inflammation and stimulate healing.

Specific bitterness of the gall fungus is used in folk medicine for disorders of the gastrointestinal tract, liver and gall bladder, as having a choleretic effect.

Contraindications

Porcini mushrooms are an amazing gift of nature; many useful substances are present in concentrated form in their tissues. The ability to accumulate elements can be harmful - fruiting bodies collect and retain heavy metal salts and toxins, like a sponge. Old specimens are especially prone to this, so collecting them is undesirable.

In addition, you should refrain from quiet hunt along highways and near factories, and when leaving the city, you need to find out in advance how the wind rose is located and avoid directions where the wind carries industrial emissions.

Reduced acidity of gastric juice, metabolic disorders and pancreatic function are also contraindications to the consumption of these saturated foods.

Recipes for cooking dishes and preparations

Universal boletus mushrooms are excellent in any dish - they make an excellent roast, and they are delicious stewed with vegetables and sour cream. A fragrant, healthy soup or hodgepodge will amaze the most picky gourmet with its smell and taste.

After boiling and lightly frying the caps and legs, they are crushed and mixed with sautéed onions and prepare an exceptional – hearty and fragrant filling for pies.

Porcini mushrooms are good in all preparations - they retain their nutritional value in marinades, pickles and preservation, but the most common and recognized method of preparation is drying. Dried fruit bodies do not change color, the pulp remains deliciously creamy, the smell becomes stronger, and the digestibility of proteins is maximum.

To prepare you will need: 0.5 kg of porcini mushrooms, 0.2 kg of pickled cucumbers, small onions, olives, tomato paste, butter, bay leaf, black peppercorns, salt.

The fruit bodies are cleaned and washed, cut into small pieces, boiled over low heat for one hour and placed on a sieve. Chop the onion, fry it, add 2 tablespoons at the end tomato paste. Cucumbers and boiled fruiting bodies are cut into cubes, everything is added to the broth, spices are added and salted.

Boil the solyanka for 15 minutes, add 50 g of olives before finishing cooking. Place a little sour cream on a serving plate and then pour in the hot dish.

Dried porcini mushrooms

The fruit bodies are wiped with a clean cloth and cleaned, cutting out damaged areas. Very large specimens are divided into parts, small ones are left whole. Dry in the sun or in the oven.

Oven drying

Place them on sheets with the caps facing up, place them in the oven or oven, open the door slightly and dry them at a temperature of 45–50°C. As soon as the pulp dries slightly, the temperature is increased to 70–75°C. During the drying process, the mushrooms are stirred and turned over.

Sun drying

Choose a well-ventilated sunny place and hang porcini mushrooms, evenly strung on twine. They are removed at night, since the hygroscopic pulp will absorb night moisture, and light drizzling rain or morning fog can completely ruin the workpiece. Properly prepared mushroom drying remains plastic and does not crumble. It is convenient and practical to carry out two stages of drying: in the first period, 1-2 days - in the sun, and then bringing it to readiness in the oven or oven.

Store drying in hermetically sealed containers - enamel or glass. For better preservation, packaged in liter jars, sterilize at 90°C for one hour and seal.

Video about porcini mushrooms (boletus mushrooms)

The strong porcini mushroom, which grows everywhere throughout the warm period right up to frost, is one of those rare, desirable species that will delight the most discerning connoisseur. The stately noble boletus has not lost the glory of the best forest mushroom, for centuries occupying the golden first place among all mushroom diversity and remaining the most enviable prey.