boletus

Boletus (aspen) is a very tasty, but rare mushroom. Finding him is a real blessing. The mushroom is not only very useful, but also incredibly tasty. By its qualities it is very close to the boletus. Belongs to the genus Leccinum.

The mushroom cap is up to 30 cm in diameter, fleshy, may be red, white, yellow and gray in color.

Young aspen mushrooms have a hemispherical hat, while adults have a flat, slightly convex, slightly velvety hat.

The leg is easily separated from the cap, thick, fleshy, covered with thick scale fibers, up to 20 cm long, 5 cm wide.

The flesh is white or slightly pinkish, turning blue on the cut until it turns dark purple.

They grow in families, but single mushrooms are also found.

They are harvested from June to the end of autumn, until the first frosts.

The skin of the cap is chestnut brown, sometimes with an orange tinge, and hangs slightly along the edge. Leg scales are reddish-brown. The white flesh has gray-brown spots, on the cut it turns almost black. The tubular layer is brownish, narrowly grown, 2-3 cm thick. Grows in small groups under oaks, common in temperate forests.

The fungus is found in pine forests.

The skin on the cap darkens with age from orange to brownish-red. Free tubular layer with angular-rounded pores, 1-3 cm thick, darkens when touched.It occurs in mixed and deciduous forests, distributed throughout the forest zone of Eurasia. Also called redhead or redhead.

The stem of the mushroom is whitish-pink. The hat is also pinkish in color, smooth, dry. Tubular layer up to 1.5 cm thick with angular pores.

The skin of the cap is yellow-brown or orange-yellow. Spore olive brown. Likes damp places, found in birch and mixed forests.

Can be found throughout Russia, incl. and in northern regions. Prefers mixed forests, most often found under aspens.

100 g of fresh mushrooms contains 22 kcal, dried - 315 kcal.

One fresh mushroom contains:

It also contains 1.5% minerals.

Boletus protein is comparable to animal proteins, so the mushroom can successfully replace meat.

• amino acids, incl. indispensable;
• 80-90% is water;
• phosphorus, iron, potassium, magnesium, sodium, calcium;
• vitamins PP, A, C, B1, B2, E;
• monosaccharides;
• disaccharides;
• saturated and unsaturated fatty acids.

• cleanses the blood;
• removes salts of heavy metals, toxins and radionuclides from the body;
• reduces the level of cholesterol in the blood;
• stimulates the immune system;
• antitumor;
• sedative action;
• restores and has a beneficial effect on the intestinal microflora;
• regenerating.

• individual intolerance;
• children's age up to 7 years;
• acute diseases of the liver, stomach and intestines;
• gout.

In terms of nutritional value, the boletus broth is not inferior to meat, however, like the mushrooms themselves, meat. Excellent taste qualities.They are boiled, fried, pickled, salted and dried. From them prepare the first, second courses, appetizers, various toppings. Since 80-90% of the fungus is water, it greatly decreases in size. Another drawback is that it darkens, but retains its natural appearance in the marinade. If the mushrooms are soaked in a 0.5% citric acid solution before cooking, they will darken less and shrink. And another tip: the more mushrooms are crushed, the higher their digestibility.

For 200 g of aspen mushrooms: 2-2.5 liters of water, 1-2 potatoes, 1 medium carrot, 1 large beetroot, medium onion, 1 tbsp. tomato paste, 200-300 g of white cabbage, 100 g of red beans, spices, salt.

You can use both fresh and dried mushrooms. In advance, it is necessary to boil the beans separately until half cooked. We throw the mushrooms into the water and cook the broth. Finely chop the potatoes and send to the broth. Fry the onions, then pass the carrots and beets. We throw vegetables into the water. When it boils, add beans and shredded cabbage. 10 minutes before readiness, add tomato paste, salt and spices.

Borscht is very satisfying. It got its name from the Christian fast, when meat was replaced with mushrooms and beans.

Peel, cut and fry 1 kg of mushrooms in vegetable oil (30 ml). Finely chop 20 g of fresh ginger and add to the mushrooms along with butter (50 g). Simmer on fire for about 7 minutes. Transfer to a saucepan, add chopped fresh parsley (4-5 sprigs), water, salt and spices to taste and cook for 5-7 minutes. After that, remove from heat and leave to stand for half an hour. Pour the soup into bowls with sour cream.

For 1 kg of boletus: 1 tbsp. mushroom broth, 1 medium onion, 1 tbsp. 20% cream, 2 tbsp. l.flour, spices (bay leaf, nutmeg, black pepper), salt to taste.

Mushrooms are cleaned and boiled for 20 minutes (reserve 1 cup of broth). Finely chop the boiled mushrooms and onions. First, fry the onion in butter until golden brown, then add the mushrooms and lightly brown. Pour the cream and broth into the pan. Separately, in another pan, dry the flour to a creamy color and, together with the spices, add to the mushrooms, salt to taste. Simmer covered for 2-3 minutes. It is recommended to serve potatoes as a side dish.

• treatment and prevention of atherosclerosis;
• benign and malignant tumors, incl. their prevention;
• dysbacteriosis;
• chronic diseases of the stomach and intestines;
• depression;
• nervous disorders;
• raising immunity;
• improvement in the condition of the blood and complexion.

Used as a tincture or powder. Use only mushroom caps.

Insist on vodka or Cahors. Peel the boletus caps, rinse well and dry. Fill them to the top with a three-liter jar. Fill with vodka or Cahors. Seal and leave in a warm, dark place for 14 days. The infusion needs to be filtered, the mushrooms are squeezed well. Keep refrigerated.

Depending on the disease, take 2-4 times a day half an hour before meals, 1 tablespoon, diluted with warm water. The course of treatment is from 1 to 3 months. Can be used for prevention.

Dry mushroom caps and grind into powder. Take 2-3 times a day half an hour before meals, 1 tsp. Used for treatment and prevention.

Until fully cooked, the mushrooms are boiled for 40 minutes, for the preparation of semi-finished products - 15-20 minutes, welded to get rid of debris - 5-10 minutes.If during cooking the boletus sank to the bottom of the pan, then they are completely cooked.

For 1 liter of water you will need: 2 tbsp. sugar and salt (not iodized), 1 cup 6% table vinegar, bay leaf (2-3 pcs), black peppercorns (10 pcs), 3-5 clove buds. To taste, you can add 2-3 cloves of garlic or cinnamon. If there is vinegar essence, then you can add it without diluting it, you will need 3 tsp.

The mushrooms themselves must be cleaned, large aspen mushrooms cut. Pour in water, cook for about 10 minutes, i.e. just boil a little, then drain the water. The next step is preparing the marinade (everything is added except vinegar), the volume is determined based on the number of aspen mushrooms. Mushrooms are lowered into the boiling marinade and boiled for another half hour. Then vinegar or essence and garlic are added, after 10 minutes remove from the stove. Hot mushrooms are laid out in pre-sterilized jars up to the shoulders, the rest of the space is filled with marinade. Roll with a key.

Only fresh boletus are needed, no wormholes. Mushrooms are cleaned, washed and cut into large pieces. Then you need to dry them a little. To do this, you can put them on a clean kitchen towel and leave for a while.

Dry in an electric dryer at a temperature of 50 C. You can use the oven, but the door must be left ajar. During drying, the mushrooms will darken and greatly decrease in size.

Store in a cloth bag or glass jar with a lid. Shelf life 1 year.

Both boiled and fried mushrooms are stored frozen. Cook the mushrooms for 40 minutes until tender. If a semi-finished product is being prepared, it will be enough to boil for 5-10 minutes. Cool the boletus, and then put it in plastic containers or food bags.Fried mushrooms are frozen in the same way.

It is not recommended to defrost during use. Frozen mushrooms are immediately sent to a frying pan or boiling water. Frozen mushrooms can be stored for up to 6 months.

Mushrooms can be fried fresh. But it is often recommended to pre-weld them slightly (about 10 minutes). Then the boletus is laid out on a heated frying pan and fried for a little more than half an hour. You can use vegetable oil for frying, but on butter mushrooms are more tender and tastier. Onions must be added to the mushrooms. You can add mushrooms towards the end of cooking or fry separately so that it has a beautiful golden color, and does not burn in mushrooms. Salt to taste.

Alternatively, you can add at the end of 1-2 tbsp. l. sour cream and simmer for a couple of minutes under the lid. Mushrooms are delicious on their own and do not require any spices.

Most often, aspen mushrooms can be found precisely under aspens or coniferous trees, less often under oaks. Therefore, it is preferable to look for mushrooms in mixed and deciduous forests.

Aspen mushrooms are fairly large mushrooms, they are clearly visible from under the foliage and grass. But because of the color, they merge with the trunk, so you need to carefully examine each tree.

Aspen mushrooms can be successfully grown at home. This requires a mycelium dug out in the forest (preferably under an aspen) and a grain mycelium.

Grain mycelium is prepared as follows: 10 kg of purified grain is poured into 15 liters of water and simmered for 1-1.5 hours until cooked. The grains should be soft, but not boiled.Then the mycelium is laid out on a flat surface and dried.

Earth with mycelium is poured into the garden for mushrooms, and grain mycelium is evenly layered on top. Aspen mushrooms love moisture, so watering is required in hot weather. If everything is done correctly, the first harvest should be expected in 2-3 months. The bed itself can produce a crop of up to 5 years, and then it is necessary to do all the work again.