Do I need to cook chestnut mushroom. Chestnut mushroom (Kashtanovik) • The Red Data Book of the Ryazan region. ✎ Brief description and application

chestnut mushroom (from lat. Gyroporus castaneus)- edible mushroom of the genus Gyroporus of the Boletov family. It is considered the so-called "semi-white" mushroom, according to nutritional value belongs to the second category. Semi-white mushrooms also include aspen mushrooms, boletus mushrooms, boletus, semi-white mushroom and bruise. There are such names as gyroporus chestnut, chestnut, sand mushroom, hare mushroom. It is good for harvesting for the future, drying, it is not eaten boiled, because it becomes bitter when cooked.

External signs

Quite strongly similar to the white mushroom, although there are differences, in particular, a hollow brownish stem. WITH poisonous mushrooms it is impossible to confuse, since they are dissimilar.

Hat in diameter from three to eleven centimeters, convex in young mushrooms, becomes flattened with age. The surface of the cap is dry. Initially pubescent or velvety, with age it becomes smooth, bare. In drought, it may become covered with cracks. The color is rusty-brown, red-brown, orange-brown, light chestnut or brownish. The tubules adhered to the stem, then become free, in young mushrooms they are painted white, with age they become yellowish. The pores are small, rounded, and also change color from white to yellow with age. When pressed, brown spots appear on them.

Leg in height from three to eight centimeters, in diameter from one to three, in young mushrooms it is solid, with age it becomes hollow inside, which makes it possible to distinguish chestnut from white fungus. Towards the base, the stem is thickened, as for the color - it usually matches the color of the cap, or it can be a little lighter.

pulp white, has a slightly pronounced nutty aroma and taste. In young mushrooms, it is fleshy and elastic, in adults it becomes brittle and fragile. On the cut, the color of the pulp remains unchanged.

spore powder pale yellow or yellowish brown. Spores are colorless or yellowish, elliptical in shape.

habitats

Fruits in the period from July to September, both singly and in small groups. Grows in both deciduous and coniferous forests, forms mycorrhiza with beech, chestnut, oak, less often pine. Likes sandy soil, prefers a warm and dry climate. Distribution area - from France to the Far East. In Russia, it is found in the south of the European part, in the Far East, in Western Siberia, in the Caucasus.

(chestnut)

or chestnut gyropore, sand mushroom, hare mushroom

- edible mushroom

✎ Belonging and generic features

chestnut mushroom(lat. Gyroporus castaneus) or gyropore (gyroporus) chestnut, among the people - chestnut or sand mushroom (hare mushroom)- a species of porous cap mushrooms of the genus Gyroporus (lat. Gyroporus), the same family of gyroporaceae (lat. Gyroporaceae) and the order of bolets (lat. Boletales).
This is a very rare edible mushroom, listed in the Red Book of Russia, which forms mycorrhiza with broad-leaved trees (beeches, oaks, lindens, maples and chestnuts), but sometimes with conifers (pines) and which, in its own way appearance, very much resembles a Polish mushroom, but in fact it is its complete analogue, with the only difference being that its fruiting body, stem and cap have more impressive, "lush" shapes and a slightly less juicy color.
It is precisely for this reason that many open sources consider chestnut mushroom and Polish mushroom to be the same mushroom and describe them not even as synonymous, but as identical concepts. But this is not the case at all and is not even correct. scientific point of view, because they belong to different tribal estates and have different nepotism.
Therefore, the chestnut mushroom, in its appearance, can resemble not only a small Polish, but also larger edible mushrooms, for example: white mushroom (or boletus), but only its leg (like most gyropores) has cavities or voids inside and has a brownish color, and not dull gray, like white fungus and boletus.
And the chestnut mushroom got this name apparently because of its chestnut color and good adaptability to grow on sandy soils, especially in mixed coniferous-deciduous and deciduous forests and be one of the favorite treats of forest dwellers, for example, hares.

✎ Similar appearance and nutritional value

It is worth noting that in addition to similarities with some edible mushrooms, chestnut mushroom may also look a little like a conditionally edible boletus (or gyropore (gyroporus) turning blue), in a popular way - a bruise, with which it is united by both generic affiliation and nepotism, and also the same hollow or with voids inside the leg, but distinguishes between that its flesh, unlike the pulp of the tannery, does not turn blue at the break. The inedible counterpart of the chestnut mushroom is the same as that of the semi-white mushroom - this is the gall mushroom, to which it looks similar in appearance and with which it is united by the same bitter taste of pulp. There is no resemblance to poisonous mushrooms in the chestnut mushroom.
In many tastes and nutritional values, the chestnut mushroom, like the Polish mushroom, belongs to the edible mushrooms of the second category and, due to its rare prevalence, is considered a very desirable, valuable and, in a gastronomic sense, a very, very delicious mushroom.
So, any mushroom picker will be happy to find it (but what will he do with it, bearing in mind that the mushroom is listed in the Red Book of Russia and its collection is pure poaching), and any cook will quietly accept it with caution, but with pleasure to your kitchen and prepare a wonderful culinary masterpiece from it.

✎ Distribution in nature and seasonality

As previously mentioned, chestnut fungus prefers mixed broad-leaved and pine-oak forests. Moreover, he always chooses not very dense and, at the same time, well-lit and dry oak forests. He does not like to climb deep into the forest, but always populates along the forest edges. It is best distributed in the forests of Western and of Eastern Europe, rich in broad-leaved tree species and is found mainly in more southern regions from France to the Far East, but everywhere extremely rare. And on the territory of Russia, chestnut mushroom is even rarer, mainly in the northern zone. temperate zone, and where forests with such vegetation are not scarce. And these are the western and southwestern outskirts of the country, the south of the European part, the Caucasus, partly Western Siberia and Far East. Yes, and it does not bear fruit for a long time, usually from the end of July - the beginning of August to the middle or the end of September. Chestnut mushroom - not at all little mushroom and has dimensions larger than average (larger, for example, than that of the Polish mushroom).

✎ Brief description and application

Chestnut mushroom - a typical representative of the section of tubular mushrooms and inner part its caps have a porous structure. The tubules of the "sponge" (hymenophore) of the chestnut fungus are whitish-cream or yellowish-cream in color. The cap of the mushroom is painted chestnut in color, but it can be of different shades - from light chestnut or orange-brown to reddish-brown, and it is dry and slightly velvety or smooth to the touch. On the cut, the mushroom does not change color.

Chestnut mushroom, when cooked, always tastes slightly bitter and therefore it is used mainly in dried form, in which all bitterness is completely removed from it. But you can still use it for frying in a "raw" form, but not for pickling or pickling, because the brine in which it will be preserved will still be bitter and spoil both the dish and the appetite.

Gyroporus chestnut ( lat. Gyroporus castaneus), is a species of tubular cap mushrooms of the genus Gyroporus of the Boletov family. It resembles a porcini mushroom, but the stem is brownish in color and hollow or with voids.

Other names:

• Gyroporus chestnut
• chestnut
• hare mushroom

Hat:

Rusty-brown, red-brown or chestnut-brown, convex in young chestnut mushrooms, flat or cushion-shaped in maturity, 40-110 mm in diameter. The surface of the cap of Chestnut Gyroporus is initially velvety or slightly fluffy, later it becomes bare. In dry weather, often cracking. The tubules are white at first, yellow at maturity, not blue on the cut, at the stem at first accreted, later free, up to 8 mm long. The pores are small, rounded, at first white, then yellow, with pressure on them, brown spots remain.

Leg:

Central or eccentric, irregularly cylindrical or club-shaped, flattened, naked, dry, red-brown, 35-80 mm high and 8-30 mm thick. Solid inside, later with cotton filling, by maturity hollow or with chambers.

Pulp:

White, does not change color when cut. At first firm, fleshy, fragile with age, the taste and smell are inexpressive.

Spore powder:

Pale yellow.

Disputes:

7-10 x 4-6 microns, ellipsoid, smooth, colorless or with a delicate yellowish tint.

Growth:

Chestnut mushroom grows from July to November in deciduous and coniferous forests. Most often grows on sandy soil in warm, dry areas. Fruiting bodies grow singly, scattered.

Use:

A little-known edible mushroom, but in terms of taste it cannot be compared with blue gyroporus. When cooked, it acquires a bitter taste. When dried, the bitterness disappears. Therefore, the chestnut tree is suitable mainly for drying.

Chestnut mushroom or chestnut gyroporus is a species of edible mushroom belonging to the genus Hyporus, family Boletaceae.

Description

Very often, novice mushroom pickers make the mistake of considering the chestnut tree to be a porcini mushroom. But they have a significant difference - the leg of the chestnut hyporus is brown and hollow inside, while the boletus is dull gray.

In the common people, this mushroom is called hare or sand mushroom. This is due to the fact that it likes to grow in places of coniferous-deciduous tree species, and is also a favorite food for hares.

In addition, the chestnut mushroom is confused with the conditionally edible boletus, which has the same ancestry as chestnut, but the significant difference is in the stem.

On the cut, the bruise mushroom (the common name for the bruising hyporus, tannery) have cyanosis, unlike chestnut.

It is also often confused with the Polish mushroom, which is essentially a complete resemblance of a chestnut tree. They differ from each other in size: both the cap and the stem of the Polish mushroom are more impressive in size, and the color is paler.

There is a chestnut mushroom and inedible double- semi-white or gall mushroom. They have an external resemblance, and besides this, there is a bitter taste of pulp.

But despite this, there is no resemblance to poisonous mushrooms in nature.

The hat has a convex shape, less often flat, and reaches 8 centimeters in diameter. The color range is varied - from brown to light brown. Upper layer at the cap of a young mushroom, velvety, sometimes fleecy.

As the mushroom matures, the cap becomes smooth. During the drought, the chestnut cap cracks due to lack of moisture. The tubes of the fungus are white, but it is worth noting that they are yellow in ripe mushrooms. There is no darkening on the cut, and if they are squeezed a little, then dark brown or brown spots form in this place.

The leg is cylindrical in shape, with a slight thickening at the bottom. The size of this seal is directly related to the amount of precipitation that has fallen while the fungus is growing. Variations of thickening from 4 to 8 centimeters.

The chestnut leg is very much like a hat in color, but slightly darker. When the mushroom is young, its filling resembles cotton wool, and when the mushroom matures, it becomes hollow. Spores are oval, rarely ellipsoid and smooth. The color of the spores is colorless to pale yellow.

When a chestnut mushroom is cut, the flesh does not change in color and remains white. The consistency of young mushrooms is hard and fleshy, while in mature ones it becomes quite fragile. The smell and taste are specific, but weakly expressed.

This mushroom belongs to edible mushrooms the second category, and is rarely distributed, which determines its value in the gastronomic sense. He is in truth delicacy mushroom. During heat treatment, these qualities are enhanced. It is for this reason that chestnut gyroporus mushroom is most often dried.

For rolling into jars and pickling, it is poorly suited, as well as for frying and boiling, and all because of its palatability. It acquires a bitter taste during cooking.

Places where the fungus grows

This type of fungus prefers the neighborhood with deciduous trees - oak, beech, linden, maple and, directly, chestnut. Therefore, he loves mixed deciduous and pine-oak forests.

Prefers not very dense and lit, dry groves, but at the same time does not penetrate far into the forest, but grows on forest edges. The soil is sandy.

It usually grows in small groups, rarely you can meet it one by one.

The season for collecting this type of fungus falls at the end of summer.

The first mushrooms can be harvested already at the end of July, but it bears fruit right up to the start of the first frost, until November.

Chestnut mushroom can be found in the European part of Russia, Siberia, the Far East, and the Caucasus.

Medicinal properties

Scientists conducted research and proved that the extract of the fruiting body of the chestnut mushroom contains antioxidants.

This is due to the content of the amino acid theanine, similar to that found in green tea.
Theanine contained in the mushroom contributes to:

• relaxation
• appeasement
• lowering blood pressure
• increase anti-cancer immunity
• increase neuroprotection

Summing up, we can draw the following conclusions - this is an edible mushroom, little known even to experienced mushroom pickers. And all due to the fact that it can very often be confused with edible mushrooms of other species.

It is worth noting that in the 20th century chestnut gyroporus was included in the Red Book of Russia, and any mushroom picker will be happy to find it. But it is worth remembering that this mushroom is banned, and collecting such mushrooms is poaching.

Nevertheless, any experienced cook with great apprehension, but also with considerable pleasure, will take such a mushroom to his place. kitchen table, in order to cook from it a real culinary masterpiece.

Photo chestnut mushroom

Inexperienced mushroom pickers may confuse it with a white mushroom. The difference lies in the leg of the chestnut mushroom, it Brown and hollow inside. In the people, this mushroom is also called hare or sand mushroom. The hat is often convex, less often flat, in diameter from 3 to 8 centimeters. The color is different, often brown, sometimes light brown. The surface of the cap of a young chestnut tree is velvety, even fleecy, gradually becoming smooth in the process of maturation. During dry periods, hats chestnut mushrooms often crack from lack of moisture. The tubes of the Chestnut mushroom are white, but in more mature representatives they turn yellow, they differ in that they do not darken on the cut, but if you press on them, then brown or almost brown spots form in this place. The leg has a cylindrical shape, sometimes with a slight thickening downwards, the size of this thickening depends on the amount of precipitation that fell during the growth of the fungus, and varies from 4 to 8 centimeters.

Hat: Rusty-brown, red-brown or chestnut-brown, convex in young chestnut mushrooms, flat or cushion-shaped in maturity, 40-110 mm in diameter. The surface of the cap of Chestnut Gyroporus is initially velvety or slightly fluffy, later it becomes bare. In dry weather, often cracking. The tubules are white at first, yellow at maturity, not blue on the cut, at the stem at first accreted, later free, up to 8 mm long. The pores are small, rounded, at first white, then yellow, with pressure on them, brown spots remain.

Leg: Central or eccentric, irregularly cylindrical or club-shaped, flattened, naked, dry, red-brown, 35-80 mm high and 8-30 mm thick. Solid inside, later with cotton filling, by maturity hollow or with chambers.

Pulp: White, does not change color when cut. At first firm, fleshy, fragile with age, the taste and smell are inexpressive.

Spore powder: Pale yellow.

Disputes: 7-10 x 4-6 microns, ellipsoid, smooth, colorless or with a delicate yellowish tint.

• Chestnut mushroom grows quite rarely and is included in the Red Book of Russia.
• The substance boletol, which has antibiotic activity, was obtained from the fungus.

Where does chestnut mushroom grow

Chestnut mushroom forms mycorrhiza with deciduous trees (oaks, beeches, chestnuts), occasionally also with conifers (pines).

This species is found in light broad-leaved and mixed forests, on forest edges. It usually grows on sandy soils. Fruits singly or in small groups.

The distribution area of ​​the chestnut fungus includes northern zone temperate climate, from France to the European part of Russia, as well as North Caucasus, Western Siberia, Far East. It is a rare species.

The fruiting season for chestnut mushroom begins in July and continues until the end of September.

Use

Chestnut mushroom is an edible mushroom good quality, sometimes during boiling, the mushroom acquires a bitter taste. Basically, chestnut mushroom is used for drying, while bitterness always disappears. Also in cooking, chestnut mushroom is used for fresh frying.

Chestnut mushrooms are never used only for salting and pickling, since the brine in which this mushroom is preserved will be bitter, and dishes with it will lose their taste.

100 g of fresh chestnut mushroom contains about 19 kcal, of which:

• Proteins, g……………….. 1.7
• Fats, g……………….. 0.7
• Carbohydrates, g…….…….1.5

Poisonous and inedible types of chestnut mushroom

The inedible counterpart for the chestnut mushroom is the same as for the semi-porcini mushroom. It is a gall fungus, with which the chestnut mushroom combines both external similarity and the bitter taste of the pulp.

Gall fungus (Tylopilus felleus)

Inedible mushroom due to bitter taste. It belongs to the genus Tylopilus in the Boletaceae family.

It grows in coniferous forests, mainly on sandy soil, rarely, the fruiting season lasts from July to October.

The cap reaches 10 cm in diameter, the shape is convex, in old mushrooms it is flat-convex, smooth, dry, brownish or brownish in color from above. pulp white color, thick, soft, turns pink on the cut, the smell is not pronounced, the taste is very bitter. The tubular layer of a young fungus is white, gradually becoming dirty pink. Spores are smooth, pink. The leg is up to 7 cm long, 1 to 3 cm in diameter, swollen, creamy-ocher in color, with a dark brown mesh pattern.

At cooking the bitterness of the gall fungus does not disappear, but only intensifies. To get rid of it, sometimes soak gall fungus in salt water, but usually the mushroom is considered inedible.

The resemblance to poisonous mushrooms for the chestnut mushroom has not been described.

Growing chestnut mushroom at home

To grow a chestnut mushroom, the soil is fluffed under deciduous tree(oak, chestnut) and evenly scatter the mycelium of the fungus on the surface. From above, the site is covered with a mixture of equal parts of humus and garden or forest soil.

Landing is carried out at any time of the year; in dry weather, the site is watered at the rate of 10 liters of water per 1 m2. Approximately 5 months after planting, the first crop appears. The mushroom picker lives as long as the tree under which it is planted.