Poisonous boletus. Porcini mushroom: description and cultivation in the country. Taste and nutritional value of boletus

Calorie content

Whitemushroom(lat. Boletus edulis), or boletus - a tubular mushroom from the genus Boletus, class Agaricomycetes, family Boletaceae, often abbreviated as white, because of the characteristic color of its pulp.

Not a single mushroom can compare with white mushrooms in nutritional value. Many people know this mushroom under the name "" For lovers " quiet hunt“He enjoys well-deserved authority.

Collection rules

Mushroom pickers prefer to takewhole - to do this, the found fruiting body needs to be quietly shaken from side to side, while slightly twisting the leg, it will gradually move away from the mycelium without disturbing it. The number of boletus mushrooms found often characterizes the degree of success of a mushroom hunting trip. Other mushrooms (saffron milk caps, boletus russula) are readily collected, but they do not evoke such admiration and joy. And if they managed to find several handsome boletus mushrooms, they will definitely be put on top, as if crowning the result of the mushroom trip.

Why is this mushroom called white? Because its pulp, tubular layer and stem remain white no matter the processing method.

Description of porcini mushrooms

White hat

The boletus cap reaches 25 cm in diameter. At first it is hemispherical, then flatter and dry. The color may vary depending on the forest in which the porcini mushrooms grow. Boletuses grown in a spruce forest have a small reddish-brown cap, relatively high thin leg. In boletus from pine forest the cap is larger, and its color is more brown, the stem is shorter and much thinner than that of the spruce one. The boletus mushrooms that are found in birch forests are very light, their cap is light brown in color, and the leg is thick, widening downward. The color of the cap also depends on the lighting. Boletus mushrooms grown in a sufficiently illuminated place have a dark brown, almost black cap, while those grown in shaded places have a light, almost white cap. Usually such a cap is found on mushrooms hiding under branches, leaves, pine needles, or in moss. The tubular layer of the boletus is finely porous, changing its color as it grows from white to yellowish, and then greenish. When broken, the tubular layer does not change color and is easily separated from the pulp.

White mushroom leg

The stalk is up to 20 cm long, up to 10 cm thick, at first tuberous, becoming cylindrical as it grows. The color is whitish or light brown with a white mesh pattern in the upper part or along the entire length.

The nutritional value of the cap and stem is the same only for young boletus mushrooms. As the mushroom grows, the stem becomes harder; fiber and hemicellulose accumulate in it, which give the stem strength and hardness.

Young mushrooms and the caps of already grown mushrooms have a slightly sweet taste when raw and an appetizing smell of lightly toasted nuts. As the leg ages, it loses these properties.

Where do the white ones grow?

Favorite growing places porcini mushrooms - dry, sparse birch groves, pine forest or spruce forest located on a slightly elevated area. The forest in which boletus mushrooms are found is not very light, cool, but also not damp or dense. Porcini you will never find it in damp wetlands, in too damp and high moss, on hummocks, in tall thickets of blueberries and lingonberries. Porcini mushrooms do not grow in a dense thicket, and they do not like direct sunlight. Most often, boletus mushrooms hide among short grass, under leaves, or where fallen pine needles lie in a thick, soft layer.

If the summer is humid and rainy, boletus mushrooms should be looked for at higher elevations, where it is not very damp. In dry summers, they are found in hollows where it is cooler and more humid.

White appearance time

The time of appearance of boletus mushrooms can be determined by the appearance of fly agarics. Take a closer look, if you see one boletus, look nearby for another and a third. Boletus mushrooms grow in whole families. In one place, if no one has been there before, you can find 10...15 mushrooms.

Porcini mushrooms grow from June to October, but if the summer is humid and warm, they can be found earlier. Autumn porcini mushrooms are considered the best in terms of nutritional value. Like all mushrooms, boletus mushrooms grow quickly. If a fungus that has just emerged from the ground weighs 2 g, then after a week its weight increases to 200 g. Giant boletus weighing up to 600...700 g are often found. There are cases when the mushroom grows up to 5 kg, but, unfortunately, such handsome heroes are most often not suitable for food: overgrown mushrooms contain a lot of fiber that is not absorbed by the human body, in addition, they are usually affected by worms.

Chemical composition of porcini mushrooms

The nutritional value of boletus mushrooms is determined by their chemical composition. They contain 11.6% dry matter, including 3.7% complete protein, which includes all essential amino acids. In terms of nutritional value, boletus protein is almost equivalent to meat protein.

Rich in a set of vitamins and minerals. There is especially a lot of iron - 5.2 mg per 100 g of product, and in dried mushrooms - 35 mg per 100 g. For comparison: in garden strawberries - 1.2 mg, that is, more than 4 times less, in gooseberries almost 100 mg less 8 times, in raspberries and black currants 4 times less. Mushrooms differ significantly in the content of the hematopoietic element - cobalt. Fresh mushrooms contain 6 mg per 100 g, and dried mushrooms contain 41 mg per 100 g, that is, 3 times more than raspberries, and 1.5 times more than strawberries and currants. More than berries. in porcini mushrooms manganese, fluorine, zinc, which are lacking in daily consumption products.

Macroelements are of particular value. For example, potassium contains 468 mg per 100 g, which is 3 times more than in garden strawberries, and almost 2 times more than in gooseberries and raspberries. In terms of the amount of phosphorus, porcini mushrooms are superior to all cultivated types of berries.

Porcini mushrooms are especially rich in extractive substances, which, when cooked, give the broth an appetizing aroma and promote better secretion of gastric juice. In terms of juice properties, porcini mushrooms are superior to meat broth. And what a delicious smell dried mushrooms have!

Young porcini mushrooms contain significantly more complete proteins, minerals and vitamins than old ones.

Porcini mushrooms are suitable for all types of processing. Some people even eat young porcini mushrooms raw. Their slightly sweet flesh, sprinkled with salt, is quite tasty.

Types of porcini mushrooms with photos and descriptions

Porcini mushroom (lat. Boletus reticulatus), boletus net

Bronze boletus (lat. Boletus aereus), copper white mushroom, hornbeam

White birch mushroom (lat. Boletus betulicola), spikelet

White pine mushroom (lat. Boletus pinophilus), boletus, pine-loving boletus

White oak mushroom (lat. Boletus edulis f. quercicola)

Spruce porcini mushroom (lat. Boletus edulis f. edulis)

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-former with various foliage 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 mycorrhizae with conifers, which is how 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

A large number of edible, highly nutritious varieties of boletus grow on the territory of our country.

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, outstretched 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 in 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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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, with a yellow tint afterward, golden at the surface and at the stem, and does not darken when broken. The taste is sweetish, the aroma is slightly sour.

For articles about other mushrooms common in central Russia, see the “Mushrooms” section.

Places of distribution and time of collection

The amazing porcini mushroom in all its diversity of forms grows everywhere - in the gloomy spruce forests, sunny pine forests and under slender light birches. 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 plantings, and 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. A distinctive feature, in addition to the fetid odor, is that 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 the digestive processes and is suitable for dietary nutrition and diversity in the diet of recovering patients as a source of essential proteins, vitamins and microelements.

After processing the fruiting bodies - drying, pickling, preparing hot dishes, the pulp proteins acquire a high level of 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 hunting 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 stems, they are crushed, mixed with sautéed onions and an exceptional - rich and fragrant filling for pies is prepared.

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 fruiting bodies do not change color, the pulp remains deliciously creamy, the smell becomes stronger, and the digestibility of proteins is maximum.

For cooking 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, and add 2 tablespoons of tomato paste at the end. 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 its reputation as the best forest mushroom, for centuries occupying the golden first place among all mushroom diversity and remaining the most enviable prey.

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 categories 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 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 southern regions The first forest boletuses appear already 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 known 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. Grows up to 15 cm. early age the cap has the shape of a pillow. 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, it prefers not a pine forest, but a forest mixed with birches.

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 – rare view, 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 reticulated. 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 beech trees.

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 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 wrinkled, 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 flowers, 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 the last weeks of 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 and an unpleasant odor. 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, 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

Red flywheel is 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. Find hare mushroom will be possible 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

The rooting bolet, or stocky one, loves warmth and prefers the root system of deciduous trees to create mycorrhiza. 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. Fatal cases as a result of poisoning by the beautiful boletus in places of its natural growth ( mixed forests West Coast of America and New Mexico) are not registered.

The pores of the hymenophore are painted in a fairly 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 liver damage, nervous system, 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.

Boletus (lat. Boletus) is a genus of mushrooms from the Boletaceae family, division Basidiomycetes, class Agaricomycetes. Other names are bolet, boletus. Its name is translated as “a mushroom that grows in coniferous forests.”

Many have already met boletus in the forest and admit that it is one of the most interesting and delicious mushrooms(except for a few poisonous varieties) that grow in many places. The classic boletus belongs to the genus of mushrooms from the Boletaceae family. The most common representative of this family is the species – porcini mushrooms.

Description

The fruiting body of boletus mushrooms has a cap-peduncle shape and is quite massive. At the same time, the cap is usually round or cushion-shaped; it is velvety, dry or even smooth.

The typical stem of this beautiful and prominent mushroom is somewhat thickened at the very base or even in the middle, fibrous or mesh on the outside, and in rare situations - smooth.

The flesh of common boletus mushrooms is white or yellow, and when cut, in many species it simply becomes Blue colour, in rare cases - red or even remains completely uncolored.

The pores of such mushrooms are yellow, red, and less often white. But the powder from its spores has a brown color of various shades.

What is the difference between porcini mushroom and boletus mushroom?

The classic boletus is a separate genus forest mushrooms, but whites are a type of mushroom that belongs to this genus.

Where do boletus grow?

This genus of mushrooms has become widespread and can be found almost throughout the globe, with the exception of certain places. Typically, such mushrooms grow in ordinary coniferous and deciduous forests. Mushroom pickers especially often find them under trees such as oaks, hornbeams, beeches, chestnuts, pines, spruces, etc. Bolets can grow either individually or in entire groups.

Growing boletus

Ordinary boletus mushrooms are rarely grown, since it is a rather complex and labor-intensive task that requires time, deep knowledge, strength and patience. This type of mushroom due to its biological features needs connection with the root systems of trees. Therefore, in order to be able to grow such mushrooms, you will need to plant spruce, birch, and pine trees, and only then will there be a real opportunity to breed boletus mushrooms using one of the 3 most common methods:

• in an ordinary forest, they dig up certain areas of the soil where there is a mycelium. Under the planted trees, certain depressions are made in the ground, where the mycelium is placed and it is then covered with ordinary soil from the forest. The resulting mycelium must be watered moderately.
• carefully chopped boletus mushrooms are soaked in water for 24 hours, mixed and filtered. The finished tincture, which contains boletus spores, is carefully distributed under previously planted trees.
• The collected caps from overripe mushrooms are cut into small pieces and thoroughly mixed with regular moistened soil, and then distributed under the trees.

If such special procedures are carried out competently and carefully, and if the soil is watered in a timely manner, then usually next year it will be possible to harvest boletus crops.

Useful qualities of boletus

This variety of mushrooms has a unique composition that makes them extremely useful. Boletuses contain a huge amount of useful vitamins, namely B1, C, A and D, and in addition riboflavin, which promotes hair and nail growth. Useful qualities Boletus mushrooms are now actively used in modern medicine.
It should be separately noted that the pulp of boletus mushrooms contains a lot of calcium and iron, which will be beneficial for bones and joints. Powders made from boletus are often used to prevent diseases such as osteoporosis, anemia, etc. They are also used to ensure optimal functioning of the human heart.
Quite often, this mushroom is used as a classic dietary supplement, which allows you to increase the actual level of hemoglobin in human blood and improve the overall immunity of the body. Lecithin, which is contained in boletus, will prevent cholesterol deposits. The high content of various beneficial microelements and vitamins in such mushrooms has led to the fact that today they are often used for vitamin deficiencies and chronic fatigue syndromes.
From traditional medicine You can learn about many useful boletus tinctures that do an excellent job with sleep disorders or increased excitability.

Varieties of boletus

There are approximately three hundred species in the boletus genus, most of which are quite edible and are rightfully considered exquisite delicacies. It is worth listing some of them:

– white oak mushroom, also known as reticulated boletus;

– Fehitner’s mushrooms, etc.

Such mushrooms have become widespread and are collected by many mushroom pickers, who rightfully consider them one of the best. Such mushrooms are quite easy to recognize, both from the description and from photographs - they are quite difficult to confuse with other varieties of mushrooms.

Poisonous boletus - varieties.

Among the wide variety of boletus mushrooms, there are inedible ones, and in addition even very dangerous to health, which can sometimes be confused with ordinary edible ones. The following inedible varieties should be listed separately:

– purple boletus;