Boletus (boletus)

Boletus mushrooms are called mushrooms of the genus Leccinum. Another name for this group of mushrooms is "butterfly".

The common boletus has convex brown caps up to 15 cm in diameter. In mature mushrooms, they are dull and dry. The tubular layer of these mushrooms is light (in the old ones it is gray) with small pores. The legs of the boletus are dense and longitudinally fibrous, up to 17 cm high and 1-3 cm thick. Their color is whitish, but there are black-brown or gray longitudinal scales on the surface.

In young mushrooms, the flesh is quite tender, but dense, of a light shade. Later it becomes watery and loose. The legs are fibrous inside and quite hard.

There are such types of boletus:

The color of the caps of this species can be of different colors, the flesh is white. Distributed in the forests of America and Eurasia.

This fungus loves swampy areas and is found in mosses. Its difference is the variegated color of the hat.

Such a boletus is distinguished by an almost white cap and growth near swamps. Its pulp is very friable and boils strongly during cooking, therefore, such a mushroom is eaten only when young.

Another name for this species is "hornbeam", since its mycorrhiza is most often formed with hornbeams. Ripens from June to October.This mushroom is valued less than common boletus due to the lower density of the pulp of its caps.

A characteristic feature of this species is the dark color of the cap (it can be black or dark brown). Another name for the species is "blackhead". It is found in birch and pine forests, loves damp places.

Also called hard and poplar boletus. Mycorrhiza in such a fungus is formed with poplars and aspens. This mushroom loves calcareous soil. Its dense flesh is very rarely affected by worms.

It is also called blackening, because on the cut the flesh of such a mushroom acquires a red-violet-brown hue, and then turns black. Mycorrhiza of this fungus is formed with beeches and oaks.

The peculiarity of this type of boletus is that at the break, its flesh acquires a pink tint. It grows in birch forests in damp and swampy places.

It is distinguished by light brown caps and white flesh, turning pink on the cut.

You can meet a boletus in a deciduous forest, most often next to birch trees. These mushrooms also grow in mixed forests. They grow both singly and in large groups. Often the boletus can be found on the edges of forest roads.

Ripening of boletus begins at the end of May. You can find these mushrooms in the forest until mid-October. Since the pulp of mature mushrooms is loose, the collection of boletus is recommended at a young age.

It is important to distinguish boletus from bile fungi, which are characterized by:

• unpleasant taste;
• pinkish tubules;
• mesh leg pattern;
• "greasy" pulp;
• another place of growth (in coniferous forests, in ditches, next to stumps).

• All types of boletus are edible mushrooms.
• They are distinguished by hats of different shades with white pulp below, which does not change color when pressed, as well as narrow legs.
• The legs are covered with black scales.
• Such mushrooms grow near birches.
• The main collection season is late summer and autumn.

100 g of boletus contains:

The boletus contains:

• proteins (35%), including valuable amino acids;
• sugar (14%);
• fats (4%);
• fiber (25%);
• vitamins C, B1, PP, B2, D, E;
• magnesium, potassium, calcium, manganese and other elements.

• Among the amino acids contained in this type of mushroom, there are a lot of arginine, glutamine, tyrosine and leucine.
• The high content of dietary fiber in the boletus provides it with the ability to remove toxins and harmful substances from the body.
• This mushroom has antioxidant activity, as well as a positive effect on the mucous membranes and skin.
• Since there is a lot of phosphoric acid in the boletus, it is a valuable product for the musculoskeletal system.

• Individual intolerance to this type of fungus is possible.
• Boletus, like other mushrooms, is not consumed in childhood.
• It is contraindicated in diseases of the intestines and peptic ulcer.
• Also, the danger of using boletus is associated with the risk of confusing it with a gall fungus.

• This type of mushroom is edible and is used in the preparation of soups and second courses.
• It is also dried, frozen, pickled and salted.
• In the process of processing, boletus often darkens.
• For eating, it is recommended to collect young hard mushrooms.
• Since these mushrooms do not have a pronounced taste, they should be cooked with other types of mushrooms.
• Sauces and gravies are prepared from dried boletus.

Fresh mushrooms should be thoroughly washed to remove any debris and contamination. Also cut off the bases at the legs of the boletus. Mushrooms are poured with cold water (its volume should be twice as large as the volume of mushrooms). You need to put salt in the water, taking a tablespoon for each kilogram of mushrooms. When the water boils, it is drained and the boletus is poured with clean cold water. These mushrooms are boiled for an average of 40-50 minutes, periodically removing the foam. Ready mushrooms sink to the bottom. If you want to boil boletus in a slow cooker, then set the "baking" mode for 30 minutes.

For salting, strong medium-sized mushrooms are used. For each kilogram they take:

• 40 g of salt;
• 120 ml of water;
• 5 peppercorns;
• 4 bay leaves;
• 2 cloves;
• a few sprigs of dill.

Peeled, washed and boiled for 15 minutes, the mushrooms are thrown into a colander and placed in jars, sprinkling them with salt. Next, you need to prepare the brine - throw dill, cloves, pepper and bay leaf into the water brought to a boil. Fill the mushrooms with brine, put them in a cool place. You can eat them in a month.

For a kilogram of boletus you will need:

• 2 tbsp. l. salt;
• 2 tbsp. l. lemon juice or citric acid;
• 2 tbsp. l. vinegar 9%;
• 5 bay leaves;
• 1/2 tsp peas of allspice.

Peeled and washed mushrooms should be cut. The next stage of preparation is to boil them for 50 minutes in a large volume of water with regular removal of the foam.After adding vinegar and seasonings to the water, the mushrooms should be boiled for another ten minutes. Next, the mushrooms are taken out with a slotted spoon and laid out in jars, after which they are poured on top of the broth. Cooled pickled boletus mushrooms are stored in a cool place.

For drying, fresh mushrooms are selected without damage. They are cleaned, washed and dried a little, after which they are laid out on baking paper. If the mushrooms are small, they can be put whole, and cut the large boletus. Dry mushrooms in the oven should be at a temperature of about +50 degrees. Leave the oven door open.

Before frying boletus, they are usually boiled for 20 minutes. Fry the mushrooms for 30 minutes without covering with a lid. Most often they are fried together with potatoes (for 500 g of potatoes 300 g of fresh boletus mushrooms) or in sour cream (mushrooms fried until golden brown are poured with sour cream and stewed for another 10 minutes).

We bring to your attention a video recipe for cooking boletus.

• Traditional medicine prescribes the use of boletus in the treatment of kidneys.
• Also, these mushrooms help with problems with the nervous system and blood sugar levels.

Boletus boletus should be included in your diet for anyone who wants to lose weight, as it is a low-calorie product.

The boletus is characterized by very rapid growth - it grows by 4 cm per day and adds about 10 g. After six days of growth, the fungus begins to age.