Mushrooms are edible. Edible boletus What does a bronze boletus look like

Boletus appendiculatus Schaeff. , 1763

• Boletus radicans var. appendiculatus (Schaeff.) Pers. , 1801
• Tubiporus appendiculatus (Schaeff.) Ricken, 1918

Description

• Half white mushroom ( Boletus impolitus) color is slightly lighter, has a characteristic smell of carbolic acid in its raw form.
  

• Boletus inedible ( Boletus calopus) is distinguished by a more brightly colored stem, grows on acidic fertile soils.
  
• Boletus rooted ( Boletus radicans) with a lighter colored cap, a thickened leg.
  

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Literature

• Lesso T. Mushrooms, determinant / per. from English. L. V. Garibova, S. N. Lekomtseva. - M .: "Astrel", "AST", 2003. - S. 188. - ISBN 5-17-020333-0.

Notes

An excerpt characterizing Borovik girlish

Boletus adnexa ( lat. Boletus appendiculatus) is a tubular, edible mushroom of the genus Borovik ( Boletus) of the bolt family ( Boletaceae). Rare mushroom, grows from June to September, in deciduous and mixed forests.

Other names

Boletus maiden, Boletus shortened, Boletus reddish, Boletus brown-yellow, Ovary.

Hat

The diameter of the cap of Borovik adnexa is from 70 to 200 mm. At a young age, the cap of the mushroom has a semicircular shape. With age, the fungus becomes convex. The surface is velvety, matte, becoming bare with age, slightly longitudinally fibrous. The skin is practically not removed. Borovik's hat is adnexal yellow-brown, red-brown and brown-brown.

The tubules are dense, up to 40 mm in length. The pores are small, rounded. The color of the tubules in young mushrooms is golden yellow, with the age of the fungus they become golden brown. When pressed, they acquire a bluish-greenish tint.

Spore powder, spores

Spores are smooth, ellipsoid-fusiform. The spore size is 10-15 x 4-6 microns. They are honey yellow in color. Spore powder olive-brown.

Leg

Leg height from 60 to 120 mm, diameter from 20 to 30 mm, cylindrical or club-shaped. The base of the stem is conically pointed, rooted in the ground. The leg of the boletus is reticulate; with the age of the fungus, the reticulate pattern disappears. The color of the legs is closer to the hat of lemon-yellow color, red-brown to the bottom.

pulp

The pulp is dense, intense yellow. The base of the stem is brownish or pinkish-brown. It has a pleasant mushroom taste and aroma. It turns blue on the cut.

When and where does it grow

Rare mushroom. Prefers to grow in groups of 3 to 7. Boletus adnexus is found mainly in deciduous and mixed forests from June to September. Likes to grow in regions with a moderately warm climate. Forms mycorrhiza with oaks, hornbeams and beeches. Also noted in the mountains among the firs. Literature notes attachment to calcareous soil.

Eating

Delicious edible mushroom. Suitable for all types of processing.

Boletus mushroom is one of the most common species of the Boletov family. Among the most common types of boletus are white oak fungus (sometimes called netted boletus), bronze and girlish boletus. All these mushrooms have been eaten for a long time, and in our time they are delicacy, since the halo of their distribution has significantly decreased.

Below you will find a photo and description of the boletus mushroom, information about their places of growth and recommendations for the use of these mushrooms in cooking.

What does a bronze boletus look like?

Hat of a bronze boletus (Boletus aereus) (diameter 6-16 cm): brown or brown, often almost black. It has the shape of a hemisphere, in old mushrooms it becomes flat.

Leg (height 6-12.5 cm): lighter than the cap, occasionally reddish. It has a cylindrical shape, less often club-shaped or barrel-shaped, dense and hard. Tapers slightly from bottom to top.

Tubular layer: light brown or beige, turning greenish when pressed. Depending on the age of the fungus, it can be creamy or yellowish in color. The pores are very small, rounded.

Pay attention to the photo and description of the boletus pulp: like the white oak fungus, it is white, dense and very fleshy.

When growing: from the end of May to the beginning of October in Europe and North America.

Where can I find: in deciduous warm forests (oak, beech, hornbeam).

Eating: has excellent taste properties in any form - boiled, fried, dried, salted.

Not applicable.

Other names: dark bronze White mushroom, copper white mushroom, hornbeam white mushroom, chestnut white mushroom, oak mushroom, rudyak. The look of this species of boletus can be judged by its French name: in France, in addition to the traditional “bronze bolete”, the mushroom has a name, in Lately, forbidden in European literature, is “the head of a Negro” (tete de negre).

According to the description, the bronze boletus mushroom is similar to gall fungus(Tylopilus felleus), but its tubular layer has a pinkish tint.

Mushroom boletus maiden

As you can see in the photo, the mushroom boletus maiden(Boletus appendiculatus) has a hat with a diameter of 7-18 cm. Its color is brown-golden, less often with a reddish tinge, almost flat, sometimes slightly convex in the center. The edges are usually slightly bent inward.

Leg (height 8-16 cm): lighter than the cap, along the entire length with a yellowish mesh, which is practically absent in old mushrooms. The lower part is strongly pointed.

Tubular layer: bright yellow.

Pay attention to the photo of the pulp of boletus: it has a lemon hue, when pressed or at the cut site, it turns a little blue. Very dense. Has a pleasant aroma.

Hat reticulated boletus(Boletus reticulatus) (diameter 7-25 cm): from yellow to brownish brown. In young mushrooms, it is hemispherical, becoming convex with time. Velvety to the touch.

Leg (height 3-11 cm): yellowish or light brown, lighter than the cap, usually with a network of small veins, but in young mushrooms it can be almost smooth. Tapers from bottom to top, thick, dense and fleshy.

The photo of the white oak fungus shows that its tubular layer changes color depending on the age of the fungus from white to greenish or olive. The pores are large and rounded.

Pulp: white, dense and very fleshy, with a sweet nutty flavor.

Doubles: edible members of the Boletaceae family and gall fungus(Tylopilus felleus), which has a dark mesh on the stem, as well as a pinkish tubular layer.

When growing: from late May to mid-autumn Krasnodar Territory and neighboring republics of Russia, as well as in the countries of the Eurasian continent with a temperate climate. Less common in North America and North Africa.

Where can I find: on alkaline soils deciduous forests, most often next to beeches or chestnuts, and from mushrooms - with granular oak.

Eating: in almost any form - boiled, fried, dried or salted.

Application in folk medicine: does not apply.

Other names: white oak mushroom, white summer mushroom, boletus reticulum.

• Division: Basidiomycota (Basidiomycetes)
• Subdivision: Agaricomycotina (Agaricomycetes)
• Class: Agaricomycetes (Agaricomycetes)
• Subclass: Agaricomycetidae (Agaricomycetes)
• Order: Boletales (Boletales)
• Family: Boletaceae (Boletaceae)
• Genus: Butyriboletus (Butyribolet)
• View: Butyriboletus appendiculatus (Boletus appendage)

Other names for mushroom:

Other names:

• Borovik girlish

• Boletus shortened

• Boletus reddish

• Boletus brown-yellow

• Ovary

• Boletus appendiculatus

Description:
The cap of the adnexal boletus is yellow-brown, red-brown, brown-brown, at first velvety, pubescent and matte, later glabrous, slightly longitudinally fibrous. In young fruiting bodies, it is semicircular, later convex, 7-20 cm in diameter, with a thick (up to 4 cm) crumb, the upper skin is practically not removed.

The pores are rounded, small, golden-yellow in young mushrooms, later golden-brown, when pressed, they acquire a bluish-greenish tint.

Spores 10-15 x 4-6 microns, ellipsoid-fusiform, smooth, honey-yellow. Spore powder olive-brown.

The leg of the brittle boletus is reticulate, lemon-yellow, red-brown to the bottom, cylindrical or club-shaped, 6-12 cm long and 2-3 cm thick, moderately blue when touched. The base of the stem is conically pointed, rooted in the ground. The mesh pattern disappears with age.

The pulp is dense, intensely yellow, brownish or pinkish-brown at the base of the stem, bluish in the cap (mainly above the tubules), turns blue in the cut, with a pleasant taste and smell.

Spreading:
The mushroom is rare. It grows, as a rule, in groups, from June to September, primarily in regions with a warm temperate climate in deciduous and mixed forests, mainly under oaks, hornbeams and beeches, it is also noted in the mountains among firs. Literature notes attachment to calcareous soil.

Similarity:
Boletus adnexa are similar to edible:

Which can be distinguished by a light ocher hat, a black-brown leg at the bottom and a carbolic smell.

Grade:
Delicious edible mushroom.

Note:
The generic name Boletus is derived from the Greek bolos. lump of clay; also bolites Gr. edible mushroom.
appendiculatus, -a, -um lat. from appendicula lat. small addition, addition + -atus final element with quality value. Also appendix, -icis lat. 1) addition; 2) appendage, process; 3) appendix.

(red bolts)

✓ royal boletus
or porcini mushroom
✓ boletus girl
or boletus adnexa, brown-yellow pain
✓ boletus mesh
or white oak mushroom, white summer mushroom
✓ bronze boletus
or copper boletus, white hornbeam mushroom
✓ bicolor boletus
or bicolor bolete
✓ Burroughs' boletus
or Burroughs pain
✓ Fechtner's boletus
or Fechtner's pain
✓ Frost's boletus
or Frost bolete, Polish Frost mushroom
✓ Junkville boletus
or yellow boletus, light yellow pain
✓ golden boletus
or briar boletus, Merrill's aureoleth

- edible mushrooms

✎ Belonging and generic features

Borovik or, scientifically - bolete (boletus) (lat. Boletus) is a genus of mushrooms of the family Boletaceae (lat. Boletaceae) of the same order Boletales (lat. Boletales).
Borovik is also called another (the most common) species from this genus - ceps, and this is more than incorrect, because boletus is genus mushrooms, combining equivalent species (boletus, duboviki, porcini mushrooms), and porcini mushroom - a discrepancy or variety (separate view) of this kind.
Some of the mycologists very often classify representatives of the genus of moss mushrooms as boletus mushrooms, but this, alas, is not true, because moss mushrooms have already been isolated in a separate genus, under the appropriate name - moss mushroom (lat. Xerocomus), which (by the way) is included in a single family of bolets.
Boletus (of all mushrooms) is perhaps the most famous and noble. Its leading feature is not to change its color, remaining pure white, even when boiled, frozen, dried or canned, unlike many other species (hence its second name - porcini mushroom).
Boletus and white mushroom are, in fact, two varieties of the same species, and if there is any difference between them, then it lies in the details of the colors of these species (boletus is more juicy, with shades of red, brown, chocolate ), or in their places of residence.
Borovik (straight from the name) prefers burs ( forest zones with forest-forming species of pine, spruce, oak, linden, hazel). White fungus, on the contrary, is able to grow in thickets (dense, viscous, impenetrable thickets), and in rare clearings or clearings, or along the edges of the forest.
However, the white mushroom, in terms of its taste and consumer qualities, is valued more than boletus mushroom, and is a mushroom of the highest quality. And the boletus belongs to the mushrooms of course high, but not of the highest order.
So the porcini mushroom is the property of Russian citizens, moreover, it is widely distributed throughout Russia. The boletus mushroom is already a kind of exotic for the Russian mushroom picker, because it grows in many places, but it does not come across often in Russia.
In fact, since it comes to mushrooms, an association with the most noble mushrooms is involuntarily induced. In the same way, when it comes to fly agarics, then some memories of grebes clearly come.
It turns out that among mushroom mushrooms there are exceptions - inedible species, as among fly agarics there are their own, not only conditionally edible, but even undoubtedly edible mushrooms, which are clearly edible, and even in a "raw" form.
Another paradox is that the boletus mushroom, among all edible species, is considered very famous and popular, and among inedible species, on the contrary, the least known of any mushrooms.

Among the edible mushrooms, the most famous are:

• royal boletus (royal boletus, royal porcini mushroom);
• boletus maiden (adnexal, shortened, brown-yellow pain);
• boletus reticulated (white oak mushroom, white summer mushroom);
• boletus bronze (copper, porcini mushroom hornbeam);
• boletus bicolor (bolet bicolor, red-yellow);
• yellow boletus (semi-white mushroom, half-white hurts),

young-known (little-studied) mushrooms are:

• Burroughs' boletus (Burroughs' boletus);
• Boletus Fechtner (Bolet Fechtner);
• Frost's boletus (Frost's boletus);
• Boletus Junquilla (light yellow boletus);
• golden boletus (Merrill's aureole),

There is also a galaxy of red-colored mushrooms with blue flesh, those that can be distinguished from each other with great difficulty, most of which are quite rare or extremely rare, and far from everywhere. Therefore, all such mushrooms are poorly studied, sometimes inedible and poisonous species. And these include:

• boletus felt (wolf);
• beautifully colored boletus;
• beautiful-legged boletus (beautiful);
• boletus purpurea (pink-purple);
• pink-skinned boletus (pink-golden);
• satanic boletus (satanic mushroom, forest devil);
• shiny boletus (false satanic mushroom);
• boletus Le Gal (legal, sick Le Gal);
• boletus beautiful (beautiful),

or other little-known porcini mushrooms, such as:

• Burroughs' boletus (Burroughs' boletus);
• Boletus Fechtner (Fechtner's disease);
• Frost's boletus (Frost's boletus, Polish Frost's mushroom);
• Boletus Junquilla (Bolet Junquilla, light yellow);
• golden boletus (Merrill's aureoleth).

modern science sees Fechtner's boletus and Burroughs' boletus as completely unexplored, and yet undoubtedly edible species, and felt (or wolf) boletus - conditionally edible kind, while almost all red-colored boletus mushrooms (except for Frost's boletus) are unsuitable for food (inedible, poisonous) species.

✎ Edible mushrooms

Borovik royal(lat. Boletus regius), and among the people - royal porcini mushroom- This is a species from the genus Boletus (lat. Boletus), the Boletaceae family (lat. Boletaceae) and the Boletales order (lat. Boletales) with a pink or red hat and a thickened, yellowish-brown leg.
Borovik girlish(lat. Boletus appendiculatus) and he is - boletus shortened, boletus adnexa And bolete brown-yellow- a species of the boletus genus (lat. Boletus), the family of bolets (lat. Boletaceae) and the order of boletes (lat. Boletales) with a golden or reddish-brown felt hat and a light leg covered with a lemon-yellow mesh.
Boletus mesh(lat. Boletus reticulatus), aka - porcini oak mushroom or white summer mushroom- a species from the genus boletus (lat. Boletus), the family of bolets (lat. Boletaceae) and the order of bolets (lat. Boletales) with a dark brown hat and a thick, fleshy, brownish or brownish leg with a mesh pattern.
Boletus bronze(lat. Boletus aereus) or copper boletus, but in another way - white hornbeam mushroom or porcini mushroom dark bronze, among the people - rudyak- this is a species from the genus Boletus (lat. Boletus), the family Boletaceae (lat. Boletaceae) and the order Boletaceae (lat. Boletales) with an intense chestnut or copper-brown hat covered with a whitish coating and a tuberous or club-shaped fleshy leg of wine-pink or pinkish-brown in color with a mesh pattern.
Boletus bicolor(lat. Boletus bicolor) or bolete bicolor- a species from the genus boletus (lat. Boletus), the family of bolets (lat. Boletaceae) and the order of bolets (lat. Boletales) with a pink-reddish hat and a leg of the same color.
Burroughs Boletus(lat. Boletus barrowsii) or bolete burroughs- a species from the genus boletus (lat. Boletus), the family of bolets (lat. Boletaceae) and the order of bolets (lat. Boletales) with a remarkable whitish-gray or yellowish-brown cap, club-shaped, white-gray, covered with a whitish mesh, leg.
Borovik Fechtner(lat. Boletus fechtneri) or Fechtner's disease- a species from the genus boletus (lat. Boletus), the family of bolets (lat. Boletaceae) and the order of boletes (lat. Boletales) with a remarkable silvery-white or pale brownish hat, yellow (red-brown at the base), with a mesh pattern, leg.
Frost's Boletus(lat. Boletus frostii) or Frost's bolete, or polish frost mushroom, or apple polish mushroom- a species from the genus boletus (lat. Boletus), the family of bolets (lat. Boletaceae) and the order of bolets (lat. Boletales) with a remarkable dark red or blood-red hat, dark red (yellowish or whitish at the base), with very strongly pronounced mesh pattern, leg. In 2014, based on molecular data, this genus was divided into many small genera, and this species was placed in the genus Butyriboletus.
Boletus Junquilla(lat. Boletus junquilleus) or pain light yellow, or yellow boletus- a species of the boletus genus (Latin Boletus), the Boletaceae family (Latin Boletaceae) and the Boletal order (Latin Boletales) with a smooth or slightly wrinkled yellow and yellow-brown hat, solid, tuberous, yellowish-brown, without a mesh structure, with brownish granularity or small scales, stalk.
In Russian-language inventories, the name Junkwill's boletus is erroneous, since it is not associated with the name of any scientist in whose honor this name was given (there is simply no such mycologist Junkwill).
The Latin specific epithet junquilleus comes from the Spanish word junquillo, which means "light yellow", which, in turn, arose from varieties of yellow daffodil flowers ("Jonquil" or "Jonquilla" - from French word Jonquille or names Narcissus jonquilla).
And do not confuse the name "yellow boletus", which is much more often used in relation to the species (lat. Boletus impolitus) semi-white mushroom, and for this species (Yunkvil's boletus), the name boletus (bolet) will be more accurate light-yellow.
Boletus golden(lat. Aureoboletus projectellus) or heather boletus, or Merrill's aureoplane- a species from the genus Aureoboletus (lat. Aureoboletus), the family Boletaceae (lat. Boletaceae) and the order Boletales (lat. Boletales) with a golden-brownish cap, yellowish-white (in youth) and reddish-golden (in maturity) leg.

✎ Similar species and nutritional value

Mushrooms, as well as white mushrooms, can be used directly in the "raw" form, or boiled and fried without soaking, as well as preserved: frozen, dried, salted or pickled. Mushroom mushrooms belong to the first category of mushrooms and, along with porcini mushrooms, are considered the most valuable among mushrooms in terms of their taste and consumer qualities.
- Borovik royal - edible mushroom good quality, is valued for its dense and fragrant pulp, and is used freshly prepared and canned. The royal boletus does not have twins in nature and it bears little resemblance to all other mushrooms.
- Maiden boletus is a good edible mushroom, but still somewhat inferior in taste to porcini mushroom, but it is used and valued for food almost in the same way as white mushroom. Boletus maiden in nature can be confused with a semi-white mushroom (yellow boletus) (lat. Boletus impolitus), the color of which is slightly lighter, and its flesh (when raw) has a characteristic smell of carbolic acid. And it can also be confused with the inedible beautiful boletus (lat. Boletus calopus), which lives on acidic fertile soils and is distinguished by a more juicy-colored leg. And it is also confused with the inedible rooted oak (whitish, bitter) (lat. Boletus radicans), which has a lighter-colored hat and a thicker stem.
- Netted Boletus is a high-quality edible mushroom and is undoubtedly considered a variety of porcini mushroom (oak), and therefore it is used and valued in the same way as porcini mushroom. Boletus reticularis in nature resembles a porcini mushroom (lat. Boletus edulis), which has a lighter hat and a slightly less pronounced mesh on the stem. It also looks like an inedible gall fungus (lat. Tylopilus felleus), which is distinguished by the tubules of the spore-bearing layer (porous tubular hymenophore) turning pink with age and a dark mesh on the leg.
- Bronze boletus - an edible mushroom of very high quality and is also considered a type of porcini mushroom (beech), but for its merits, it is valued even more than ordinary porcini mushroom (lat. Boletus edulis) and is intensively collected in Italy and Spain, and is sold in stores in Europe fresh, frozen or dry. The bronze boletus in nature resembles the Polish mushroom (chestnut moss mushroom) (lat. Xerocomus badius), which has no mesh on the leg at all, and the flesh sometimes turns blue. It also looks like a white pine mushroom (lat. Boletus pinophilus), but it is more common and grows almost exclusively in coniferous forests, and is distinguished by a wine-red or brown-red hat and larger sizes. In deciduous or mixed forests, where the bronze boletus grows, it can be confused with its close relative, the semi-bronze boletus (lat. Boletus subaereus), from which it noticeably differs in a lighter hat.
- Bicolor boletus is also a good edible mushroom and is suitable for all types of processing and harvesting, but after processing it darkens, and therefore belongs to mushrooms of the second category. The bicolor boletus has a visual resemblance to the pine porcini mushroom (lat. Boletus pinophilus), but it prefers coniferous forests(and exclusively pines) and which has a bumpy brown-reddish or reddish-brown hat and a brownish leg. It can also be confused with the inedible purple (pink-purple) boletus (lat. Boletus purpureus), the flesh of which, when damaged, darkens very quickly, and over time it acquires a wine color and has a sweetish taste and a faint sour-fruity aroma.
- Burroughs mushroom is a good edible mushroom, but still somewhat inferior in taste to many mushrooms, therefore it also belongs to the mushrooms of the second category nutritional value, however, it can be used in food in a "raw" form. Burroughs' boletus in nature can be confused with the most common porcini spruce mushroom (lat. Boletus edulis), which, however, is darker in color and also has white veins on the stem.
- Fechtner's mushroom is a good edible mushroom, but it is also somewhat inferior in taste to other mushrooms and, therefore, belongs to mushrooms of the second category of nutritional value, however, it can also be used for food in a "raw" form. Fechtner's boletus in nature can be confused with a semi-white mushroom (yellow boletus) (lat. Boletus impolitus), the color of which is slightly lighter, and the flesh (when fresh) has a characteristic smell of carbolic acid. And also, like the two-colored boletus, it can be confused with the inedible boletus (beautiful boletus) (lat. Boletus calopus), which differs in a more strongly colored leg, and with the inedible rooted oak (whitish, bitter) (lat. Boletus radicans), which is distinguished by a lighter colored cap, a thicker stem.
- Frost's boletus is a good edible mushroom and can be used for food in a "raw" and canned form, according to its nutritional value, like a semi-white mushroom (yellow boletus), it is classified as an edible mushroom of the second category. Frost's boletus can only be confused with similar North American species Boletus flammans And Boletus rubeflammans which is not surprising (based on the similarity of their colors).
- Junquill's boletus is a good edible mushroom and can be used for food in a "raw" and canned form, according to its nutritional value, like a semi-white mushroom (yellow boletus), it is classified as an edible mushroom of the second category. Junquill's boletus can only be confused with a semi-white mushroom (yellow boletus) (lat. Boletus impolitus), this is not surprising (based on the similarity of their colors and, most importantly, their names), but in nature these two species never intersect.
- Golden boletus is a good edible mushroom and can be used for food in a "raw" and canned form, according to its nutritional value, like a semi-white mushroom (yellow boletus), it is classified as an edible mushroom of the second category. The golden boletus (in form) can only be confused with boletus mushrooms - yellow-brown boletus (yellow-brown butterdish) (lat. Suillus variegatus) and motley boletus (lat. Xerocomellus chrysenteron), from which it immediately differs in its bizarre thread-like leg and more light golden hat. Perhaps there are no other twins in the golden boletus in nature.

✎ Distribution in nature and seasonality

Mushrooms acquired the name for their predisposition to living in pine, spruce, cedar, birch and oak forests and, together with porcini mushrooms, they like to settle in coniferous-deciduous forests. They are distributed both in North America (and especially in Canada and Alaska), and in Eurasia, in the Siberian taiga and the Central Russian cave, as well as in the forests of Karelia, the Baltic states and Scandinavia, in the northern tundra and forest tundra. Mushrooms are also found in the forests of central Russia, but not as often as we would like, and all because in this part of Russia, with its temperate climate, there are not so many purely coniferous or deciduous forests, such as mixed ones, where to settle mushrooms are not very willing. That is why, in middle lane Russia, most often they can be found in the zone of the Meshchersky Reserve or in the forests of Ryazan, Vladimir, Nizhny Novgorod and Ivanovo regions. And yet, perhaps, the forests of Karelia can be considered the best habitat for mushrooms in Russia, Siberian taiga and also the Yakut tundra. Mushrooms bear fruit as well as porcini mushrooms from early June to late October.
- The royal boletus grows in deciduous forests, mainly in beech, on sandy and calcareous soils. In Russia, it is found in the Caucasus, occasionally on Far East, between June and September.
- Borovik maidenly forms mycorrhiza with solid widely deciduous trees(oak, beech and hornbeam), found in regions with a moderately warm climate on calcareous soils and in mountainous areas among firs; it is distributed mainly in southern Europe (in Polissya and in the Carpathian region), North Africa or Asia, and only in Russia it is almost never found; usually bears fruit in small families, throughout the summer (starting from June) and almost until late autumn(until the end of October).
- Reticulated boletus forms mycorrhiza mainly with trees of the beech family (beech, oak and chestnut), as well as with hornbeam, and prefers the edges of light deciduous forests, living on dryish alkaline soils and is rarely damaged by insects. It is distributed in temperate climate Eurasia, North Africa and North America, but is relatively rare. In Russia, it lives in the Crimea (in the vicinity of Simferopol), in the Krasnodar Territory and in Transcaucasia, from the last decade of May onwards, throughout summer period, until late autumn, being considered the earliest of all boletus mushrooms.
- Bronze boletus is a very rare mushroom and forms mycorrhiza with only a few deciduous trees (hornbeam, beech, oak, chestnut, linden), occasionally it can grow under pine and is found in mixed forests on moist humus soils, mainly in Europe and North America, or in the south of Russia, in summer (from the end of May) and in the first half of autumn (until the beginning of October), both singly and not large groups.
- Boletus bicolor - can grow in both coniferous and deciduous forests, forming mycorrhiza with different deciduous and coniferous trees. And more often it is found and quite common in the east of North America, usually in the season from mid-June to early October. On the territory of Russia, it comes across very selectively and extremely rarely.
- Burroughs' Boletus is a rare fungus that forms mycorrhiza with deciduous and coniferous trees, and bears fruit in large groups or singly and randomly. It lives mainly in North America, usually from June to September, it has not yet been found in Europe and Russia.
- Boletus Fechtner - a rare mushroom, found on calcareous soils in deciduous forests, forming mycorrhiza with few deciduous trees. It lives mainly in the Caucasus or the Russian Far East, usually from June to September.
- Frost's boletus is a rare fungus, found on calcareous soils in broad-leaved forests, forming mycorrhiza mainly with oaks. It lives in the forests of the western, northern and central parts of the United States, in Costa Rica and Mexico, usually from June to September.
- Junquill's boletus is a rare mushroom that forms mycorrhiza with deciduous trees, grows in oak and beech forests and is common in Western Europe and a little in the Far East (in the Ussuri district, in the Suputinsky reserve), from July to October, but it is not known in the European part of Russia.
- Golden boletus is a narrowly distributed mushroom that forms mycorrhiza with coniferous trees, grows in pine and spruce forests, and is distributed mainly in North America. But recently they began to find it in Western Europe (though only in Lithuania), in Kaliningrad and Leningrad regions Russia and even in the Far East (in Primorsky Krai) and Taiwan, from July to October.

✎ Brief description and application

Mushrooms belong to the section of tubular fungi, and therefore inner part their caps have a tubular structure, in the tubes of which there are spores of the fungus intended for reproduction. The tubular layer itself in young mushrooms is always painted white, but with the time of growth and aging of the fungus, it begins to turn yellow first and then turn green. Their hat is large, hemispherical and thick-fleshy, it is smooth to the touch, from pale brown to chocolate color. Their leg is thick, stocky, thickened downwards, waxy white color. Their flesh is dense and also fleshy, white in color, with a pleasant mushroom taste and aroma.
- In the royal boletus, the tubular layer is free and with a deep notch at the stem, yellow or greenish in color. The cap is large, at first it is convex and cushion-shaped, then it becomes flatter, and sometimes it opens to a prostrate with a dent in the center. The skin on the cap is smooth, slightly shiny, pinkish or red, in wet weather it is slimy to the touch and sometimes covered with pale mesh cracks. The leg is high and thickened, yellowish-brown, and in the upper part with a yellow thin mesh pattern. The pulp is dense and yellow, with a pleasant taste and smell, turns blue or blue on the cut.
- In the girl's boletus, the tubular layer has grown with a tooth, it is of a bright lemon-yellow color and becomes brown-yellow with age, and turns blue when pressed. The hat is large, convex in shape with slightly curved edges. The skin on the cap is thin, to the touch it is felt, golden or reddish-brown. The leg is high, thick, conical or slightly pointed down, it is light and covered with a lemon-yellow mesh. The pulp is dense, light yellow with a bluish tint and a pleasant aroma, turns blue on the cut.
- In the boletus mesh, the tubular layer is free or adherent to the cap and with a notch, at first it is white, then the tubules become greenish-yellow, and in old mushrooms olive-brown. The cap is initially hemispherical, later becoming strongly convex. The skin on the cap is dull, velvety and dry to the touch, light brown in color, may become covered with a network of cracks with age. The leg is thick and fleshy, in the upper part it is narrower, brownish or brownish in color, all covered with a large mesh pattern consisting of lighter veins. The flesh is dense, fleshy, pure white in color, does not change when cut, and under the tubules it can acquire a yellowish tint and has a mushroom smell and a sweetish or nutty taste.
- In a bronze boletus, a tubular layer adhered to the stem, in young mushrooms it is white or grayish-white in color, in mature ones it is pale yellow or creamy, in overripe ones it is olive-yellow with a brownish tint. The cap is large, sometimes very large, at a young age it is smooth, convex or almost spherical with uneven edges, in mature age it is prostrate, with dimples and indentations along the edges. The skin on the cap of young mushrooms is dark chestnut, or almost black, covered with a whitish coating (which is hallmark), in mature mushrooms it brightens and changes to a rich chestnut or copper-brown color. The leg is thick, wrinkled, tuberous or club-shaped, at a young age it is pinkish-beige, olive-beige or just white, in adulthood it is cylindrical and of different shades of wine-pink and pink-brown, with a mesh pattern: in the upper part it is almost white, in the lower part it is brown. The flesh in the cap of young mushrooms is firm, uniform, with a wine tint, but with age it becomes softer and noticeably whitens or turns yellow; the stem is firm and uniform, and when cut or pressed on it, it darkens slightly, but does not turn blue, has a pleasant, mild mushroom aroma and the same pleasant aftertaste.
- In boletus bicolor, the tubular layer is free and yellow. The cap is quite large, at a young age it is convex, and with age it first becomes prostrate, with edges folded inward, and then wide open. The skin on the cap is smooth or slightly velvety to the touch, and in dry weather it is matte, rich pink-red. The stem of many young mushrooms is club-shaped, while that of mature mushrooms is cylindrical, colored in the same way as the cap. The pulp is dense and fleshy, yellow in color, on the cut and when pressed, it acquires a bluish tint.
- In Burroughs' mushroom, a tubular layer is either attached to the stem or squeezed near it, in young fruits it is white, then it becomes yellowish-green in color. The cap is large, convex at first, and later becomes flatter. The skin on the cap is dry, whitish, gray or yellowish-brown. The leg is high, club-shaped and thickened below, white in color, covered with a whitish mesh. The flesh in the cap and stem is dense, fleshy, white in color and does not change it on the cut, without a definite smell, but with a sweetish aftertaste.
- In Fechtner's mushroom, the tubular layer is free and with a very deep notch, yellow. The cap is large, at first hemispherical, and later becomes flatter. The skin on the cap is shiny, smooth or slightly wrinkled, slimy in wet weather, silvery-white or pale brownish in color. The stem is high and thickened at the bottom, in young mushrooms it is slightly tuberous and solid, with a mesh pattern, yellow in color, and red-brown at the base. The pulp is dense and fleshy, white in color, it is reddish in the stem and turns blue in the air, without a certain smell and taste.
- In Frost's boletus, the tubular layer is adherent, dark red, later fading a little, in color. The cap is hemispherical, then opens to broadly convex or almost flat, sometimes with a whitish coating when young. The skin on the cap is shiny, when wet it is smooth and slimy, dark red in color, then fades to blood red with separate yellowish areas. The leg is high, almost cylindrical, widening towards the base, dark red in color, yellowish or whitish at the base, with a pronounced mesh pattern. The pulp is dense and fleshy, lemon-yellow in color, it becomes dark blue in the air, but in the leg it turns blue more slowly, it does not have a special smell and taste.
- In Junquill's boletus, the tubular layer is free with a notch and tubes of medium length of a bright yellow hue, which turn blue when pressed. The cap is large, hemispherical, then flat. The skin on the cap is smooth or slightly wrinkled, when dried it becomes matte, when wet it becomes mucous, yellow-brown in color. The stalk is usually low, thick and tuberous, solid inside, yellow-brown in color, without a mesh structure, with a noticeable brown grain or small scales on the surface. The flesh is fleshy, dense, bright yellow in color, quickly turns blue on the cut, has no special taste and smell.
- In golden boletus, the tubular layer is free with a depressed notch at the stem, tubes of medium length, yellow (in young fruits) and yellow-olive (in mature and old fruits), which darken a little when pressed, but still retain a yellow color. The cap is dense, thick, elastic, becomes looser with age, in young fruits it is pronounced convex, as it ripens it becomes convex-prostrate, and then almost flat. The skin on the cap is dry, slightly velvety or smooth to the touch, it separates from the pulp only at the edges, where it slightly protrudes beyond the edge of the cap (from this feature comes the species latin name boletus boletus), golden brownish or reddish-purple, often becoming cracked with age. The stalk is usually high, while thin, dense, fibrous, solid inside (without cavities), yellowish-white when young, then darkens, becoming reddish-brown, and gradually compares with the color of the cap, with a distinct thread-like mesh not characteristic of boletus mushrooms. pattern on the surface. The flesh is fleshy, dense, white in color with a yellowish or pink tint, does not change color on the cut, or changes, but not immediately, but very slowly, to brownish with an olive tint, has no special taste and smell.

All edible mushrooms can be eaten in absolutely any form, including "raw". In the old days, "mushrooms" were generally called mainly precisely edible mushrooms and, just, to the greatest extent, this applied to mushrooms or porcini mushrooms, as the most valuable!