What the boletus mushroom looks like: description and photo. Boletus mushrooms: description of types and cooking options Brief description about boletus mushroom

The boletus mushroom, the closest relative of the porcini mushroom, is widespread throughout our country. It can be found in the Arctic, the Caucasus and Central Asia, but always next to birch. In different places the mushroom is called differently: birch mushroom, black mushroom, gray mushroom, obabok. This is one of the most delicious tubular mushrooms. A characteristic feature of boletus mushrooms is that they grow quickly, and therefore age very quickly. Usually on the 6-7th day their caps become flabby, decrepit, when it rains, they absorb water like a sponge, and the legs become fibrous and hard. Boletus mushrooms are characterized by a long, thin stem; in the first days it grows faster than the cap, sometimes bent in the direction where there is more light.

Mushrooms grow in different soils from May to October. They are moisture-loving, so the harvest is especially large if summer and autumn are warm and humid. The mushroom does not hide in the grass; it always grows in plain sight in sparse birch forests at the edges, on forest edges, in ravines, in clearings, along forest belts. On the territory of the USSR, up to 12 forms of boletus are found.

Common boletus

This is the largest and most valuable of the boletus mushrooms. The cap of a young mushroom is convex, then cushion-shaped, the skin is very thin, it is almost impossible to separate it from the pulp, gray-brown, almost black, the bottom of the cap is grayish-white. The leg is long, solid, white with vertically arranged black scales. The pulp does not change color when broken. Mushrooms are found only in birch forests or forests mixed with birch throughout the USSR.

Marsh boletus

It is found along swamps and in damp mossy birch and birch-mixed forests. The cap is up to 15 cm in diameter, dry, white or pale brown; in a young mushroom it is convex, later cushion-shaped. The tubular layer is whitish, acquiring a dirty gray-brown color with age. The pulp is white, loose, does not change color when broken, without any particular smell or taste. The leg is thin, long, white-gray.

Boletus turning pink

It grows throughout the forest zone from June to October, usually in isolated groups in damp areas of birch groves. The cap is up to 15 cm in diameter; in a young mushroom it is convex, later cushion-shaped, dry, its color ranges from dark gray-brown to black with light spots, resembling marble in color. The tubular layer, like that of all boletuses, is whitish; with age it acquires a dirty gray-brown color. The flesh is white, dense, and turns pink when broken, which is why the mushroom got its name.

The leg at the base is thickened, sometimes bent in the direction where there is more light. The mushroom is edible, category 2, used for food in boiled, fried, dried and pickled form.

The gall mushroom is similar to boletus, but the latter is easy to distinguish by its grayish-pink tubular layer, a mesh pattern on the stalk and bitter pulp.

Mushrooms are a priceless gift given to us by nature. They come from the wonders and mysteries that our entire organic world possesses.

Mushrooms are an independent kingdom in this big world; it contains about 100 thousand species. One of them is called common boletus. He looks very nice, even in photographs he is quite attractive.

Common boletus: brief description

In nature, there are about forty species of boletus. Since ancient times, the largest in size and the most valuable in its group has been considered the common boletus. in each locality they are called by different names: blackhead or obabok. He is one of the best, if you do not take into account the close relative of which he is and has a great resemblance to him.

The common boletus differs from others by its mucous red-brown cap, which glistens against the sun in dry weather. In a young mushroom it is convex in shape, similar to a sphere. The pores are white, sometimes taking on a creamy tint. As the cap grows, it becomes cushion-shaped, decrepit, and reaches large sizes; an experienced mushroom picker is unlikely to put such a find in his basket.

The leg is 70-160 cm high, 15-30 mm thick, white, with brown scales on top, thickened at the bottom.

The pulp is odorless, tasteless, white-cream in color, which does not change when cut.

Mushrooms grow very quickly, full maturity occurs on the seventh day, and after two or three days they become unusable.

Common boletus: places of growth

The boletus has a “speaking name”, pronouncing which one can unmistakably name the place of its settlement - where the birches grow.

Mushrooms of this species begin to grow at the very beginning of summer and produce harvests until late autumn. In some years, they are found in abundance in deciduous, birch and mixed forests. There are cases when boletus mushrooms settle where spruce trees grow.

If summer and autumn turn out to be warm and rainy, you can hope for a large harvest, especially under young birch trees. Collecting boletus mushrooms is easy and convenient; they are always in sight and never hide in the grass.

Use in cooking

Mushroom pickers, going out on a quiet hunt, always want to see boletus in their basket. It is widely used in cooking: it is dried, boiled, pickled. It has a pleasant smell, is tasty in itself, only young mushrooms are suitable for pickling.

The main value is the presence of protein, essential amino acids, vitamins, which helps remove everything unnecessary from the body, like a vacuum cleaner.

Before you start preparing mushroom dishes, you need to know some rules.

How long to boil? If the mushrooms are young, you don’t need to boil them, but if they are old, the cooking time should be 20 minutes.
. How to clean them? The stem of the common boletus should be cleaned, removing roughness or spongy layers by scraping if the mushroom is old.
. How to cook? There are many recipes for dishes that include mushrooms. The common boletus is equivalent to the white boletus, and their use in cooking is the same. Can be cooked in sour cream, with potatoes, in soup, or added to salads.
. Mushrooms must be processed as quickly as possible, literally within four to five hours after collection.

Use for health benefits

The boletus mushroom has long been known in folk medicine. A description of its influence on important human vital functions was set out in ancient books.

Obabok has been known to mushroom pickers for a long time; it attracts not only its good taste, but also the presence of beneficial properties: the ability to remove toxins from the body and maintain good kidney function.

Boletus is effective in treating the nervous system. It is allowed to be used in dietary nutrition due to its ability to regulate blood sugar. Those who add boletus (mushrooms) to their diet have healthy, beautiful skin, and those who want to lose extra pounds can also eat boletus, which is too low in calories.

Mushrooms are contraindicated for consumption by people with stomach ulcers or intestinal diseases, and in case of intolerance, they are also prohibited for children.

The common boletus is a very tasty mushroom, there is no arguing with that. Dry it, cook it deliciously, treat it to people close to you, feed them plenty. Such a treat will be much better and healthier than sweets. Let the mushrooms grow and multiply, and perhaps in difficult, lean years they will help fill our bins.

Kira Stoletova

The boletus mushroom is one of the most delicious and healthy basidiomycetes. Its quality characteristics are comparable to porcini mushrooms. Belongs to the Boletov family, the Obabok genus. In our forests, the boletus mushroom is represented by several species. All of them are edible, but differ in taste.

General characteristics

The mushroom cap is matte, has a hemispherical shape, and is colored grayish or pale chocolate. As it gets older, it begins to resemble a pillow. The diameter of the head reaches 18 cm. When humidity increases, sticky mucus appears on the surface of the cap.

Boletus looks like Boletus. The main differences are the shape of the stem and the color scheme of the cap. The long, dense and fibrous stalk, expanding at the bottom, reaches 9-12 cm in height. The color of the leg is off-white. In the lower part, its surface is covered with dark scaly processes.

The hymenophore is predominantly tubular, in some species it is lamellar. It is painted white, and as it matures it becomes gray and watery-loose. The pulp is white and has a greenish tint. When cut, it turns slightly gray when exposed to air. Exudes a pleasant mushroom aroma.

In young specimens, the fruiting body is dense and delicate in taste, in old specimens it is loose and contains a large amount of moisture. Boletus grows singly or in groups. The collection season begins in May-June, depending on the region, and ends in late autumn. The Spring Boletus appears very first.

Kinds

There are more than 40 species of boletus. Most Popular:

• Common boletus;
• Marsh or White boletus;
• Boletus Pinkish or Oxidizing;
• Gray or Grabovik;
• Black boletus, which is popularly called blackhead;
• Boletus variegated.

In Russia, the most famous are Common boletus and Grabovik. In addition to them, there are 7 more varieties. All types of boletus mushrooms are edible mushrooms.

The false boletus, which is dangerous to human health, is distinguished by its pink hymenophore in older representatives. The young false boletus has a white hymenophore. Young specimens are recognized by pressing on the spore sac: if it turns pink, then the mushroom is poisonous.

Obabok Birch

Common boletus is an edible cap-pedemic mushroom that grows in birch plantings, deciduous and mixed forests. Its cap is dome-shaped, diameter - 15 cm. White boletus has a color from dark chocolate to grayish, which depends on the region in which it lives. The surface of the cap is thin felt or bare.

The hymenophore is tubular and detaches from the body without effort. The young hymenophore is white, becoming grayish as it matures. The spores are olive-brown. The fruit body is white, does not change color at all or acquires a slightly pink tint when cut.

Swampman

Swamp Boletus or White Berezovik, growing in small groups or singly in moist areas, is located on the outskirts of swamps and lakes. Appears in September after heavy rain. Fruits until the end of autumn. Forms mycorrhiza with the root system of birch.

The Bolotnik's hat reaches 12 cm in diameter. The shape is convex, then cushion-shaped. The surface is dry, white or off-white. Old Bolotnik is painted greenish-gray. Such specimens are not collected.

In young mushrooms, the hymenophore is tubular and gray-green. The pulp is watery, white, loose structure, does not change color when cut. Exudes a mushroom aroma. The leg is tall, thin, slightly widened at the bottom. Painted white, covered with small scales.

Oxidizing

The pinkish edible mushroom Boletus forms mycorrhiza with tree and shrub birch trees. The pinkish species is collected in northern forests; it prefers to grow on the slopes of groves, in the highlands, and on waterlogged soils. It appears in forests in autumn after heavy rains. It is distinguished by a small cap, colored yellow-brown. The tubular hymenophore is white and later turns gray.

The white stem is shorter when compared to other mushrooms in this family. Its surface is covered with a large number of gray scales. In some specimens, the legs are bent to the side where more light falls. The pulp is white, dense, and turns red when cut.

Grabovik

The Gray boletus is popularly called Grabovik. The young specimen, growing in the same area as Oxidizing, is distinguished by the wrinkled structure of its hemispherical cap, its diameter is 6-15 cm. The color palette is varied. The surface of the cap can be painted in the following colors:

• grey;
• yellow;
• black;
• olive brown.

The leg, 6-18 cm high, is strongly swollen, later becomes cylindrical, narrowed downwards. When pressed, the leg acquires a darker tone. Gray boletus mushrooms form a mycelium with birches, oaks, beeches and nuts; collection begins in June, when the mountain ash blooms.

Blackhead

These mushrooms, growing in moist and swampy soils, are called "Black" for the dark color of the cap. Wormy boletuses of this type are very rare, which distinguishes them from other species.

The first mushrooms appear in the summer. The peak of mushroom fruiting is observed in September. If the summer was dry, they will not appear.

Description of the black boletus mushroom:

• cap 16 cm in diameter, matte black or chocolate brown;
• the surface of the fruiting body is dry, velvety, after rain and with increased humidity it is sticky and slimy;
• the pulp has a hard structure, the pores turn blue when cut;
• the leg is dirty white, thickened, about 12 cm high.

Obabok Tsvetnoy

The main symbiont for the formation of mycorrhiza is birch, minor beech, and aspen. The multi-colored representative is painted gray and white, with pronounced strokes. The hat is up to 12 cm in diameter.

The flesh is white and turns pink after a while when cut. The smell is barely noticeable. The tubular hymenophore is finely porous. The spores are light brown.

Beneficial features

High nutritional value and low calorie content make these mushrooms an indispensable ingredient in the diet of people who want to lose weight or gain muscle mass. The fibrous pulp after heat treatment resembles the taste of meat. Boletus contains a protein that includes 8 essential amino acids that the human body is not able to synthesize on its own.

The mushroom pulp includes 35% protein, about 14% glucose, 4% fat, 25% fiber. Among the beneficial properties of the mushroom, the presence of a large number of microelements and vitamins is noted:

• thiamine;
• zinc;
• a nicotinic acid;
• vitamins of group B, C, D, E, A;
• magnesium;
• sodium;
• phosphorus;
• iron;
• manganese.

This species is the record holder for manganese content. Phosphoric acid present in the composition has a positive effect on the functioning of the musculoskeletal system due to its participation in the construction of enzymatic cells. Porcini mushroom (Boletus) and boletus are considered competitive specimens. They have been actively used in folk and traditional medicine for a long time.

Contraindications

There are no contraindications to the use of birch as such, but it is prohibited in case of individual intolerance. It is not advisable to prepare such food for children under 8 years of age and people suffering from stomach ulcers. The fiber contained in mushrooms takes too long to digest, which can cause stomach upset in babies.

You should not collect boletus mushrooms in forests located near factories, landfills, in public places and near highways. They accumulate toxins. An overripe green organism is dangerous.

Application

It is classified as a gourmet mushroom, so most people only know about its use in cooking. In fact, this representative of basidiomycetes can be a good substitute for drugs. The fiber and protein content makes it possible to prepare dietary supplements for athletes.

The boletus will be useful in agriculture. After burning the mushroom bodies, ash is formed, which contains calcium, phosphorus, zinc and nitrogen, which provides stable nutrition and prevents the soil from losing its quality. Mushroom products are suitable for formulating feed for cattle, pigs and poultry.

In cooking

The product must be processed before use. First, you should clean it from adhering dirt, remove the skin, and cut off the lower part of the leg. If the product needs to be dried, it should not be washed. Dirt is removed, and then the cap is simply wiped with a damp cloth.

To prevent the product prepared for gourmet dishes from turning blue, after cleaning it is soaked in a slightly acidic solution of water and lemon (juice from 0.5 fruits per 1 liter of water). It does not need to be soaked for several hours like milk mushrooms, 20-30 minutes is enough. The cooking technology involves double boiling. For the first time, you only need to boil the product for 5 minutes after the water boils. Then it is transferred to another pan, a bay leaf, a whole onion, a couple of allspice peas are added, and cooked for 20-30 minutes until fully cooked.

Boiled raw materials are used for pickling, preparing soups, mushroom caviar, salads and other dishes. For the winter, you can prepare dried mushrooms or freeze fresh or boiled products in portions. Storage requires compliance with the following rules:

• dried fruits with signs of mold must be disposed of;
• frozen products are used immediately and are not re-frozen;
• When the brine in the jar becomes cloudy, the product is discarded.

In medicine

In folk medicine, it is used in tinctures and ointments to eliminate pain due to osteochondrosis and gout. The affected areas should be treated 3-4 times a day. Tinctures are taken 2-3 times a day to increase immunity and sexual activity. Individual components of the basidiomycete, together with alcohol, provide an analgesic effect and eliminate nervousness.

The exceptional properties of the body allow it to be used in the manufacture of weight loss products. In cosmetology, an extract from it is used as a rejuvenating component.

Growing

Basidiomycetes are being actively cultivated. At home, you can easily grow a clearing with delicious mushrooms in your garden plot. You can plant seeds at your dacha that you collected yourself or buy ready-made hymenophores. The basidiomycete will bear fruit well in an area where there are birch trees that are 2 to 4 years old.

If you need to collect seeds with your own hands, select several old fruits. At a distance of 50 cm from the trunk, beds are made with a depth of 21-31 cm. Crushed stone is laid on the bottom, then coarse sand and a turf mixture. All this needs to be treated with high-quality compost.

If the collected hymenophore is hard, it is better to soak it together with gelatin and dolomite flour in a ratio of 1: 0.2: 0.3. The mixture is placed in the holes, covered with compost, and mulched on top with a turf mixture. Consistently high soil moisture is maintained within 70%. To successfully grow a product on a plot, special attention should be paid to harvesting. The main thing is to make sure that the farm that produces the root shoots is not destroyed, otherwise this will be the last harvest.

An easier option is to buy a kit for a beginner, which includes a special basket with seed material, substrate and detailed instructions. You can easily find them in any specialty store.

Boletus / Where and when to collect this beautiful mushroom / High definition video.

False and real boletus

BOLE MUSHROOM (boletus).

Conclusion

Boletus is a delicious edible type of mushroom, including more than 40 subspecies. The name is due to the occurrence of symbiosis with birch. All representatives are rich in nutrients and minerals. Today, planting forest basidiomycetes in summer cottages is actively practiced.

Boletus mushrooms are mushrooms of the genus Leccinum. Another name for this group of mushrooms is “obabok”.

Appearance and description

The common boletus has convex brown caps with a diameter of up to 15 cm. In mature mushrooms, they are matte and dry. The tubular layer of these mushrooms is light (in older ones it is gray) with small pores. The legs of boletus mushrooms 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.

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

Kinds

The following types of boletus are distinguished:

Ordinary

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.

Multicolored

Bolotny

This type of boletus is distinguished by its almost white cap and its growth near swamps. Its pulp is very loose and boils very soft when cooked, so this mushroom is eaten only when it is young.

Grey

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 the common boletus due to the less dense flesh of its caps.

Black

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”. Found in birch and pine forests, loves damp places.

Harsh

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

Chess

It is also called blackening, because when 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.

Pinkish

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

Ash gray

It is distinguished by light brown caps and white flesh that turns pink when cut.

Where does it grow?

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

How to find in the forest

Ripening of boletus mushrooms 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, collecting boletus mushrooms is recommended at a young age.

It is important to distinguish boletus mushrooms from gall mushrooms, which are characterized by:

• unpleasant taste;
• pinkish color of the tubes;
• mesh leg pattern;
• “greasy” pulp;
• another place of growth (in coniferous forests, in ditches, next to stumps).

Characteristics

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

Nutritional value and calorie content

100 g of boletus contains:

Chemical composition

Boletus mushrooms contain:

• 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.

Beneficial features

• Among the amino acids contained in this type of mushroom, there is a lot of arginine, glutamine, tyrosine and leucine.
• The high content of dietary fiber in 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 mucous membranes and skin.
• Since boletus contains a lot of phosphoric acid, it is a valuable product for the musculoskeletal system.

Harm

• Individual intolerance to this type of mushroom is possible.
• Boletus, like other mushrooms, is not consumed in childhood.
• It is contraindicated for intestinal diseases and peptic ulcers.
• Also, the danger of consuming boletus is associated with the risk of confusing it with gall fungus.

Application

In cooking

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

How long to cook

Fresh mushrooms should be thoroughly washed to remove any debris and contaminants. The bases of the boletus stems are also cut off. Mushrooms are filled 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, drain it and fill the boletus mushrooms with clean cold water. These mushrooms are cooked for an average of 40-50 minutes, periodically removing the foam. The finished mushrooms sink to the bottom. If you want to boil boletus mushrooms in a slow cooker, then set the “baking” mode for 30 minutes.

How to pickle

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

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

Peeled, washed and boiled mushrooms for 15 minutes, drain in a colander and place in jars, sprinkling them with salt. Next, you need to prepare the brine - add dill, cloves, pepper and bay leaf to boiling water. After filling the mushrooms with brine, put them in a cool place. They can be eaten after a month.

How to marinate

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. allspice peas.

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

How to dry

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

In medicine

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

When losing weight

Boletus mushrooms should be included in your diet by anyone who wants to lose excess weight, since it is a low-calorie product.

The boletus mushroom is distinguished by very fast growth - in a day it grows by 4 cm and adds about 10 g. After six days of growth, the mushroom begins to age.

Experienced mushroom pickers know that each mushroom has its own time for the appearance.

The first month of summer arrives - June, rowan, viburnum, and raspberry bloom. It's time for haymaking, and rye is sprouting in the fields. That’s when the first layer of mushrooms appears, which are called “hayfields” or “spikelets”.

Mushroom pickers are in a hurry to the forest - for boletus mushrooms, because the first layer of mushrooms is very short and you need to have time to collect at least a little for frying and cooking.

The first boletuses appear on the edges of the forest, in open clearings. The very name of these mushrooms speaks about their location. Boletus trees grow where there are birch trees: in a birch grove, in mixed forests, even in clearings where there are single trees.

Boletus is suitable for almost any climate. They exist even in the Arctic tundra, of course, in the presence of birches. And even though these trees are stunted, almost creeping. This doesn’t matter to the fungi, the main thing is that there is a root system, from which the mycelium feeds. After all, boletuses live in symbiosis with birch.

The boletus has several names: black mushroom, birch mushroom, black mushroom, gray mushroom, obabok, babka. There are also several types of boletus. Depending on its location, the appearance of the mushroom is also different.

Types of boletus

1. It appears earlier than all the boletus common boletus. Single mushrooms can be found as early as May, which is why this mushroom is also called spikelet.

This mushroom is the largest of the boletus mushrooms. Its cap grows up to twelve centimeters in diameter. The color of the cap ranges from whitish to black-brown. The leg is light-colored, covered with scales, turning slightly pink at the break. This mushroom is found in birch groves.

2. Boletus pinkish pleases mushroom pickers with its appearance closer to autumn - in August, or even later. It can be found in wet pine-birch forests, on peaty soil, and also along swamps. Often pink birch grows not under the birches themselves, but where the young roots of these trees are located underground.

The cap of this mushroom grows no more than 10 cm in diameter and has all shades of gray, but the stem remains white. Only the black-brown scales on it indicate its relationship with boletus mushrooms.

3. In late autumn, it appears in swamps and damp places marsh boletus. He's very small. Its off-white cap is never larger than 5 cm in diameter. It has a long thin stem, the flesh is white and loose. Of all the boletus mushrooms, this is the lowest-grade mushroom. Mushroom pickers do not like it because of its watery pulp.

4. Looks like pink boletus boletus oxidizing with a yellow-brown cap and black boletus with a black-brown cap.

Boletus mushrooms grow very quickly, but this advantage over other mushrooms is also their disadvantage. After all, these mushrooms quickly become wormy. And all because of their loose pulp. Therefore, mushroom pickers, taught by bitter experience, collect only young mushrooms. It has been noticed that even if an adult mushroom by some miracle turns out to be without wormholes, but lies in a basket for two to three hours, a mass of passages in which worms operate inexplicably appears in it.

Boletus mushrooms are most often salted and pickled.

You can use them to prepare soups and main courses, but these mushrooms become very soft during heat treatment, become jelly-like, but do not lose their shape. And the finished mushrooms become very dark. But their condition justifies their excellent taste. And there are enough useful substances in boletus mushrooms.

They contain as much vitamin B1 as in grain products or baker's yeast. Boletus mushrooms contain a lot of vitamin D and PP.

Boletus mushrooms are also dried. True, you need to spend much more time drying boletus mushrooms than drying other mushrooms. Dried mushrooms also turn almost black, which is why they are called black mushrooms. Mushroom powder is made from dry boletus mushrooms, and to improve its taste, it is mixed with porcini mushroom powder.