Beautifully colored boletus (Suillellus pulchrotinctus)
Synonyms:
- Beautifully painted bolette
- Boletus pulchrotinctus
- Rubroboletus pulchrotinctus
Description
Hat: 6 to 15 cm in diameter, although may exceed these dimensions, hemispherical at first, gradually smoothing as the mushroom grows. The skin is tightly attached to the flesh and is difficult to separate, slightly fleecy in young specimens and smoother in mature specimens. The color ranges from creamy, paler towards the center, to the characteristic pink shades of this species, very noticeable towards the edge of the cap.
Hymenophore: thin tubes up to 25 mm long, adherent in young mushrooms and semi-free in the most mature ones, easily detached from the pulp, from yellow to olive green. Turn blue when touched. The pores are small, rounded at first, deformed with age, yellow, with orange tints towards the center. When rubbed, they turn blue just like the tubes.
Leg: 5-12 x 3-5 cm dense and firm. In young specimens, it is short and thick, later becoming longer and thinner. At the base it tapers downwards. It has the same tones as the hat (more yellowish in less mature specimens), with the same pink hues, usually in the middle zone, although this may vary. On the surface, it has a fine, narrow mesh that extends to at least the upper two-thirds.
Pulp: firm and compact, which distinguishes this species with a significant specific gravity in relation to other species of the same genus, even in adult specimens. In sheer yellows or creams that change to light blue on cut, especially around the tubes. The youngest specimens have a fruity odor that becomes more unpleasant as the fungus grows.
Spreading
It mainly establishes mycorrhiza with beech trees that grow on limestone soils, especially with the Portuguese oak in the southern regions (Quercus faginea), although it is also associated with rock oak (Quercus petraea) and pedunculate oak (Quercus robur), which prefer siliceous soils. It grows from late summer to late autumn. Thermophilic species associated with warm regions, especially common in the Mediterranean.
Edibility
Poisonous when raw. Edible, low to medium quality when cooked or dried. Unpopular for consumption due to its rarity and toxicity.
Similar species
Due to the described properties, it is difficult to confuse it with other species. Only Suillellus fechtneri shows a more pronounced resemblance due to the pink tones that appear on the peduncle but are absent on the cap. In color, it may still be similar to Rubroboletus Lupinus, but it has orange-red pores and there is no mesh on the stem.
False doubles
Unfortunately, not all boletus are as noble as yellow, but they can also look quite edible mushrooms. Most likely, they will not cause fatal poisoning, but the dinner will be spoiled due to unbearable bitterness. An inexperienced lover of mushroom hunting can easily mistake the following species for a yellow birch:
Boletus is inedible, it is also beautiful (or beautiful-legged). It can be distinguished from yellow, first of all, by a very beautiful leg, the color of which from lemon (at the very cap) turns into carmine red in the middle, and at the base it acquires a brown tint. In lemongrass, only a slight reddish tint is possible in the lower part.
Boletus inedible
Boletus is stocky. Unlike the yellow-bark, his cap is not brown, but whitish or brownish-gray.
Root boletus
Description of the bronze bolt
The diameter of the cap of this large mushroom is 7-17 centimeters, but there are huge specimens, the caps of which reach 40 centimeters in diameter. In this case, the thickness of the cap is 2-4 centimeters.The shape of the cap at a young age is convex, almost spherical, but over time it becomes prostrate. The surface of the caps in young fruit bodies is smoother, but later dimples and depressions appear, they are located irregularly, and become more numerous towards the edge.
The color of the caps of young mushrooms is dark chestnut and even almost black, while there are areas with a whitish bloom. Such zones are the main distinguishing feature of the bronze bolt. With age, the caps become lighter, the color changes in spots and becomes copper-brown or intense chestnut. In young mushrooms, the edges of the caps are uneven, but over time they straighten. The surface of the cap is not slimy even in wet weather.
The tubules are adherent to the stem. The color of the tubules is white or gray-white, but with age it becomes creamy or pale yellow, and then completely yellow-olive. When pressed on the tubes, they darken. The pores are angular, 3 by 1 millimeter in size. The spores are fusiform, thin-walled, smooth, with one or more drops of fat. The color of the spores is pale ocher, spore powder of olive brown color.
The leg is 9-12 centimeters long and 2-4 centimeters thick. The shape of the leg is clavate or tuberous; in adulthood, it becomes cylindrical. The surface of the leg is slightly wrinkled. The leg is rigid in structure. Its color varies from light pink-beige to olive-beige, at a young age, the legs can be almost white. The upper part of the leg is mesh white, and the lower part of the leg is almost brown.
The flesh of the caps in young specimens is homogeneous, tough, wine-colored. With age, the pulp becomes softer and turns pale to white, but above the tubes it retains a yellowish tint. The flesh of the leg is homogeneous, darkens at the break. The smell and taste of the pulp are soft.
Spreading pains of bronze
These are rare mushrooms, they grow in mixed forests. They give preference to humus moist soils. Bronze paints are widespread mainly in the south of our country. They bear fruit in summer and early autumn.
Similarities between bronze paints and other mushrooms
The Polish mushroom looks somewhat similar to the bronze pain, these mushrooms can be confused by beginners. But on the leg of the Polish mushroom there is no mesh, and the flesh on the cut may turn blue.
White pine mushroom, which is considered to be of very high quality, can also be confused with bronze pain. But porcini pine mushrooms are more common, they differ in caps of brown-red or wine-red color and are larger in size. In addition, porcini pine mushrooms live exclusively in coniferous forests.
The semi-bronze boletus can also be confused with a congener, but it has a lighter color cap and grows in mixed and deciduous forests.
Description and characteristics of the inedible mushroom
This type of Caloboletus radicans (Boletus rooted) belongs to the genus Caloboletus (Kalobolet), the Boletaceae family. Has other names: Boletus stocky, Boletus deeply rooted, Boletus bitter spongy, Boletus rooting, Boletus bitter spongy. Latin name - Boletus radicans caloboletus radicans.
The cap reaches a diameter of 6–20 cm, sometimes it grows up to 30 cm. The shape of this part in young mushrooms is hemispherical, as it grows it becomes convex or cushion-shaped, the edges are first bent, then become straightened, wavy. The skin on the cap is smooth, dry, and is characterized by a white with fawn, gray, sometimes greenish tint. When pressed, it tends to turn blue.
The hymenophore (lower part of the cap) is tubular. The tubules are lemon yellow, becoming olive yellow with age. Also turn blue in the cut. The pores are round, small, of the same lemon-yellow color.
The flesh on the cut is dense, milky-blue, turns blue when cut or broken. Her smell is pleasant, but the taste is bitter.
The height of the leg is 5–8 cm, sometimes it grows up to 13 cm, the diameter is 3–5 cm.The shape of this part of the mushroom is tuberous-swollen. The color in the upper segment is lemon-yellow, with brownish-olive or bluish spots at the base. Above, you can see a highly visible mesh. On the cut, the leg turns blue, and at the base it takes on a reddish tint.
Root pain description
The diameter of the cap is most often 6-20 centimeters, but in rare cases it can reach 30 centimeters. At a young age, the cap is hemispherical, over time it becomes cushion-shaped.
The edges of the cap in young specimens are bent, in mature mushrooms they straighten and become wavy. The skin of the cap is smooth and dry. The color of the cap is whitish with a light fawn, gray or greenish tint. When you press on the cap, it turns blue.
The tubular layer at the pedicle is depressed. The color of the tubes is lemon yellow, then it becomes olive yellow. On the cut, the tubes turn blue. The pores are round, small, lemon-yellow in color, also distinguished by their ability to turn blue. Spore powder, olive brown. The pulp is firm. The color of the pulp is whitish with a blue tint. When cut, the flesh turns blue. The pulp has a pleasant smell and a bitter taste.
The height of the leg is 5-8 cm, in rare cases it can reach 12 cm, and the thickness of the leg is 3-5 cm. The leg is tuberous-swollen in shape, in adulthood it becomes cylindrical, while its base is tuberous. The color of the leg in the upper part is lemon yellow, and below it is brown-olive. In addition, the top of the leg is covered with an uneven mesh. On the cut, the leg turns blue, and at the base it becomes reddish or ocher.
Places of growth of deeply rooting pains
Deeply rooted pains grow in North America, Europe and North Africa. In all these continents, they are rare. Deep rooting boletus is a thermophilic species. These fungi are mainly found in deciduous forests, although they can also be found in mixed forests. Deeply rooted pains form symbiotic alliances with birches and oaks. They bear fruit from summer to autumn.
Growing at home
Option number 1
The cultivation of various types of boletus in the garden is about the same. The difference is in which type prefers to form mycorrhiza (in other words, to live in symbiosis) with which tree. Without related mature trees, no boletus species will bear fruit well. That is why the industrial cultivation of this kind of mushrooms is not profitable, but amateur gardeners sometimes manage to get a good result. True, not immediately: the formation of mycorrhiza requires not only a "related" tree, but also time. It takes 2-3 years for a stable tree-mushroom bond to form.
The optimal time for sowing mushrooms outdoors depends on the region. From sowing to frost should be at least one and a half months, but in extreme heat, sowing mushrooms is not the best option. For bronze porcini mushrooms, planting is recommended from May to October.
It is fortunate if the dacha is located next to the forest where bronze Bolety grows. Then find a mushroom in the forest that grows under such a tree that is available on the site. Cut a square of turf 20x20 cm around it. This will be the mycelium. Remove the topsoil under your tree, place compost or a mixture of peat and earth in this area. Put the mycelium there. Lay on top of the soil that you removed. In the same way, instead of wild mycelium, you can sow dry mycelium, which you can buy, mix with sand in a ratio of 20 g per 1 liter and put this mixture instead of forest turf, then gently water it with a drip method. Carefully read the instructions on the packaging of the mycelium, it indicates with which trees symbiosis is possible in the mushrooms of this particular manufacturer.
Option number 2
Another option is to take a rather mature bronze boletus and soak it in a bucket of water. Some recommend adding a bag of yeast to the water. After a day, knead the hat with your hands. Strain the mixture. Throw away the thick, and pour the liquid, in which there are a lot of fungal spores, under the tree - a potential symbiont.If there are several such trees, if you wish, you can water it, that's all, a dispute in one hat is enough for 4 two hundred liter barrels of seed solution. If the weather is dry, water the planting site once a week.
Sowing Bronze Boboroviks in open ground does not give a 100% guarantee of the result, although if the technology is followed, the probability of getting a mushroom plantation is quite high. However, there is a way to breed boletus indoors. This is a much more labor-intensive and capital-intensive task, but success is more likely in this case.
To grow Bronze Bolets, you will need two clean, dry rooms, in which you need to carry out anti-mold treatment, then thoroughly ventilate and dry. It is necessary to think over and install ventilation, irrigation, heating systems, as well as fluorescent lamps.
The first room will be needed to germinate the spores. It should be darkened, the humidity in it should be at least 95%, and the temperature should be 23-25 ° C.
For the ripening of fruit bodies, ventilation is needed for a good supply of oxygen, a lower temperature (12-18 ° C) and daylight for at least 3-4 hours a day (lamps are also suitable). Excessive moisture will harm here, one or several, depending on the size of the room, water containers will be enough.
It is worth choosing planting material based on recommendations and reviews. Check mycelium before paying: healthy mycelium is orange-yellowish. It should not have a trace of ammonia smell, such mycelium was overheated during storage and now it is not viable.
Sowing substrate is made from any plant waste and forest litter is added to it. There should be no mold or rot anywhere! All this must be mixed, crushed and steamed for 3 hours with water, the temperature of which is maintained at 70-80 ° C. Then the excess water is drained, the mass is allowed to cool to room temperature. Take a handful of substrate. It should be easy to squeeze without emitting excess water. If it is, then you need to let it drain for up to several days.
Sow the substrate with mycelium in a sterile, sealed (ventilation off, doors and windows closed) room, wearing sterile gloves, strictly following the instructions on the package. The mycelium is crushed right in the package, it is opened only later. Mycelium is added to the substrate in a ratio of 3-5: 100, if it is produced in Russia, and 1.5-2.5: 100, if in Europe. Everything is mixed and packaged in polypropylene bags or planting boxes. In the bags, using a sterile scalpel blade, make cruciform incisions about 1 cm long. It remains to lay the bags on the shelves in the germination room so that the distance between them is at least 5 cm.
After a month, the bags are transferred to a germination room. The usual resource of such a landing is up to six months. This allows you to timely lay fresh mycelium for germination.
Oak cep (Boletus reticulatus)
Other names:
Description:
The cap is 8-25 (30) cm in diameter, initially spherical, then convex or cushion-shaped. The skin is slightly velvety, in mature specimens, especially in dry weather, it becomes covered with cracks, sometimes with a characteristic reticular pattern. The color is very variable, but more often in light tones: coffee, brownish, grayish brown, leathery brown, ocher, sometimes with lighter spots.
The tubules are loose, thin, the edges of the tubules of young mushrooms are white, then yellow or olive green.
Spore powder olive brown. The spores are brown, according to other sources, honey-yellow, 13-20x3.5-6 microns.
The leg is 10-25 cm high, 2-7 cm in diameter, at first clavate, cylindrically clavate, in adulthood, more often cylindrical. Covered along its entire length with a clearly visible white or brownish mesh on a light walnut background.
The pulp is dense, slightly spongy at maturity, especially in the leg: when squeezed, the leg seems to spring. The color is white, not changing in air, sometimes yellowish under the tubular layer. The smell is pleasant, mushroom, the taste is sweetish.
Spreading:
This is one of the earliest species of porcini mushrooms, appears already in May, bears fruit in layers until October. It grows in deciduous forests, especially under oak and beech trees, as well as hornbeams, lindens, in the South with edible chestnuts. Prefers a warm climate, more often found in mountainous and hilly areas.
Similarity:
It can be confused with other types of porcini mushroom, some of which, for example, Boletus pinophilus, also have a stem with a mesh, but it only covers the upper part. It should also be noted that in some sources Boletus quercicola (Boletus quercicola) is distinguished as a separate species of White oak mushroom. Inexperienced mushroom pickers may be confused with the gall fungus (Tylopilus felleus), which is distinguished by a black mesh on the leg and a pinkish hymenophore. However, it is unlikely to intersect with this form of white, since it is an inhabitant of coniferous forests.
Rating: This is one of the best mushrooms, among others the most fragrant when dried. Can be pickled, used fresh.
Video about the mushroom Borovik reticulated:
Note: White mushroom has long been famous for its medicinal properties. Even in Russia, they were treated for frostbite and ulcers, tuberculosis. Hercynin has been isolated from the mushroom, which is a good support for the heart. There is information about the anti-cancer effect of the fungus. In any case, it is good to use raw porcini mushrooms in different salads.
Half-bronze bolette: description and photo
| Name: | Semi-bronze bolette |
| Latin name: | Boletus subaereus |
| Type of: | Edible |
| Systematics: |
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The semi-bronze boletus is a rare mushroom with autumn fruiting. To find him in the forest, you should familiarize yourself with false doubles, study the features of his appearance.
What semi-bronze pains look like
A mushroom with a large cap, reaching up to 17-20 cm in diameter and up to 4 cm thick. In young painters, it is convex, closer in shape to a ball, but as the fruiting body grows, it straightens.
The color of the cap is gray-brown; in adults, yellowish spots appear on it. In dry hot weather, it becomes cracked.
On the underside of the cap, the tubular layer has a white color with a grayish tint. In adult representatives, it changes its color to olive green. The tubules are easily separated from the hat pulp. Their length varies from 20 to 40 mm.
The mushroom rises 12 cm above the ground, the leg reaches 40 mm in thickness. It is dense, thick, outwardly similar to a club or tuber, has a mesh pattern. As it grows, the stem becomes more cylindrical, with a wrinkled surface, pinkish-beige, and then olive-white in color.
Where semi-bronze pains grow
On the territory of the Russian Federation, pain is rare. The main place of its growth is the southern regions, where a predominantly hot climate with a large amount of precipitation. Semi-bronze boletus is more common in moist soils rich in humus.
Fruit bodies are harvested in mixed forests, where oak or beech, pine trees grow. You can find both single semi-bronze bolts and small groups of 2-3 representatives.
Taste qualities of a semi-bronze bolt
The mushroom belongs to delicacies. Gourmets appreciate it for its mild, pleasant taste. According to the comparative characteristics, the semi-bronze ache is more superior in flavor saturation and brightness to the porcini mushroom. The smell of the delicacy is weak, it appears after cooking. The aroma is well felt if the fruit body is dried.
False doubles
The semi-bronze bolt has no exact counterparts. It can be confused with other fruiting bodies in appearance.
A semi-bronze Polish mushroom looks like it hurts: the adult representatives of the species have the same cylindrical stem and a pillow-shaped cap of chocolate or chestnut shades.
To distinguish them, it is necessary to examine the fruit body: in the Polish species, the pulp is white, quickly turns blue under the influence of oxygen.
You can confuse a semi-bronze pain with a bronze boletus. That one is distinguished by a hat of a darker color and the absence of a mesh pattern on the leg.
It should be distinguished from aches and gall fungus. Gorchak has a similar structure, therefore, in order to recognize it, it is necessary to examine the leg. In the gall fungus, it has vascular veins.
Collection rules
When choosing a place, you should explore the mixed forests, visiting them in August-September. The collection point should be located far from highways and industrial facilities.
The collection should be carried out using a sharp knife: carefully cut at the root. It is not recommended to pull out or break off the fruit bodies, the risk of damage to the mycelium is high.
Use
Eating semi-bronze pain is possible in any form, except raw. Housewives, when cooking, after washing, boil the pulp, and then fry or marinate.
You can dry the fruit bodies in order to use them in future recipes.
Mushroom processing principles:
- remove all foliage and small debris from the pulp, cut off the lower part of the fruiting body, rinse under running water;
- place the mushrooms in a bowl of cold water for 15 minutes, then boil it with salt for 20 minutes, if you plan to fry the product, and 40 minutes, if the semi-bronze one hurts, you need to marinate or use it in boiled form.
Conclusion
The semi-bronze boletus is usually classified as edible mushrooms. It has a delicate aroma and mild taste, and is versatile in use. Its main habitat is mixed forests, where it should be distinguished from false species.
Interesting Facts
Boletus in general are among the largest mushrooms in the world. Their weight can exceed 3 kilograms!
Experienced mushroom pickers have noticed an interesting feature: fly agarics begin to appear in the forest at the same time as boletus. Therefore, having met a representative of the fly agaric family near the tree, you can safely search and find a tasty pain. Another sign of the proximity of edible boletus is the presence of an anthill.
Bitter spongy boletus is an inedible representative of the forest kingdom, it has not yet been learned to use it either in medical practice or in culinary practice. A mushroom picker should know a detailed description of this species, so as not to confuse it in the forest with other edible boletus.
Evaluation of the taste of bronze pain
Bronze ache is a good edible mushroom. These mushrooms are actively harvested in Spain and Italy. They are sold in European stores dried, fresh and frozen. The taste of the bronze bolt is higher than that of the porcini mushroom, therefore it is more appreciated.
The number of bronze painters
As noted, bronze paints are rare mushrooms, they are included in the Red Data Book of Denmark, the Red List of Mushrooms in Norway and the Red Data Book of Montenegro.
Other mushrooms of this genus
Boletus wonderful - an inedible representative of the bolet family. These are poisonous mushrooms, they cause gastrointestinal disorders, but the poisoning passes without complications, no deaths have been recorded.
The diameter of the fine boletus cap is 7.5-25 centimeters. Its shape is hemispherical, the surface is slightly rough. The cap color ranges from reddish to olive brown. The length of the leg is 7-15 centimeters, with a width of 10 centimeters. The shape of the leg is swollen. Its color is red-brown. The leg is decorated with a dark red mesh at the bottom.
Boletus boletus is most common in North America. They grow in mixed forests. They form mycorrhiza with conifers. They bear fruit from late summer to late autumn.
Royal boletus is an edible mushroom. The color of the cap of the royal boletus is violet-red, pink or pink-red; as a rule, it becomes paler with age. The skin is smooth, but sometimes mesh cracks can form on it.
The shape of the cap is convex at a young age, but over time it becomes cushion-shaped, or even can even reach completely flat. The diameter of the cap ranges from 6 to 15 centimeters. The length of the leg can also be up to 14 centimeters. The leg is thickened, yellow-brown in color.In its upper part there is a yellow mesh pattern.
Boletus boletus is distributed mainly in beech forests, but can grow in other deciduous forests. They are widespread in the Far East and the Caucasus. These mushrooms prefer calcareous and sandy soils.
They bear fruit from June to September. Royal boletus has high taste. They taste similar to rooted boletus. The flesh of the royal boletus is dense and fragrant. These mushrooms are suitable for all types of cooking and preservation.
Bronze boletus is valued and consumed in the same way as porcini mushroom.
Boletus bicolor (Boletus bicolor)
Synonyms:
- Bolette two-color
- Ceriomyces bicolor
This type of mushroom is considered edible. So, in the process of mushroom maturation, the cap changes its original convex shape to a more open one.
The film of boletus bicolor has a pronounced color, namely, deep pink-red.
In the section, the mushroom pulp is yellow, in the places where the cut was made - a bluish tint.
The stem of the mushroom is also pinkish red.
The tubular layers that vainly hide under the cap are yellow.
Most of these mushrooms can be seen in North America during the warmth, that is, in the summer months.
The main thing when collecting is to pay attention to the fact that the edible boletus has a twin brother, which, unfortunately, is inedible. So be extremely careful
The only difference is the color of the cap - it is less saturated.
An interesting fact is that the boletus bicolor is also called a boletus, since it is a family of boletuses, but it is used extremely rarely.
In most cases, boletus bicolor is called nothing more than a porcini mushroom. By the way, mushrooms can also be attributed to boletus.
This mushroom can be found in coniferous and deciduous forests.
Similar species
Not all mushrooms of this type are edible.
Those types of mushrooms that can be eaten are often used in cooking, as they bring nutritional value to our body and give food a unique nutty taste.
It is surprising that if you cook the broth with mushrooms, then it will be much higher in calories than if you cook it with meat.
You can also take into account the fact that dried mushrooms are much more valuable in terms of energy food than ordinary chicken eggs, twice.
Poisonous Boletus is inedible. This double is distinguished by a hat with a less saturated color. Boletus pink-purpleBoletus pink-purple differs from Boletus bicolor in flesh, which quickly darkens after damage and after a while acquires a wine tint. In addition, its pulp has an unsaturated fruity aroma with sour notes and a sweetish aftertaste. Edible Pine mushroom differs from Boletus two-color in that it has a brown, chunky plump leg and a bumpy cap, painted in a red-brown or red-brown tone. It only grows under pine trees.
Hostesses, please note that these mushrooms are not picky at all: they can be boiled, stewed, fried, as well as pickled, and they can always diversify your table and delight your loved ones with the taste
