Gray obobok

White boletus: photo and description

The white boletus mushroom is less common: a photo and description of this variety can be found below.

The cap is 4-8 (15) cm in diameter, initially cushion-shaped, then convex-outstretched, easily detached from the stem. The peel is not removable, smooth, pressed-tomentose, weakly slimy in damp weather, more often dry, off-white, grayish, with a greenish tinge. The hymenophore is notched, easily separates from the pulp of the cap, initially white, then turns dirty gray. The tubules are of the same length, the pores are uneven and angular.

The leg is 7-10 x 0.8-1.5 cm (in dense grass it can be even higher), elongated, thin, tapering to the cap, whitish, covered with white spaced scales, which darken with age or when dry.

The flesh in the cap is tender, watery, white, fibrous in the stem; on the cut does not change color (only at the base it can sometimes turn slightly blue), with a fresh taste, without a special smell. The spore powder is olive-brown.

It grows in damp birch and mixed with birch forests, often found at the edges of bogs, forms basidiomas from mid-July to early October. Edible.

All species of the genus Leccinum:

If you are in doubt about the edibility of the mushrooms you find, do not take them. The site administration does not bear any responsibility for the actions of people taken on the basis of the information received on the site. Some types of poisonous mushrooms cannot be identified without special equipment and can be confused with edible ones.

Black boletus (blackened boletus): description and photo

Boletus or blackening boletus (Leccinum nigrescens or Leccinellum crocipodium) is a mushroom of the Boletovye family. This is a typical representative of the genus Leccinellum with an average nutritional value.

Black boletus of medium-late fruiting

Where the blackening mushroom grows

Blackening obobok is a thermophilic species. The distribution area in Russia is the North Caucasus. It grows in any type of forest if it contains beech and oak, with the root system of which it forms mycorrhiza. Fruiting from late June to mid-September in dry, warm weather. The main accumulation of mushrooms is in moderately open, moist areas. There are solitary specimens or small compact groups. The species gives preference to acidic soils.

What does blackening look like

This is a medium-sized mushroom - up to 15 cm high with the same cap diameter. The color of the fruit body of young specimens is of a uniform bright yellow color, mature ones with a light brown tint.

Photo and external characteristics of the blackening trim:

1. At the beginning of the growing season, the cap is in the form of a hemisphere, then gradually opens, becomes cushion-shaped with smooth blunt edges.
2. The surface is even, often monochromatic, the protective layer is velvety with cracks of various shapes and sizes.
3. The lower part of the cap is tubular, dense, the cells are small, the thickness of the spore-bearing layer is up to 3 cm, it has a clear notched border near the stem.
4. The color is bright lemon at the beginning of growth, then it becomes darker.
5. The leg is clavate, thickened near the ground. The structure is fibrous one-piece. The surface at the base is finely reticulated, closer to the cap it is scaly, pale yellow in color.

Radial stripes on the surface become wider towards the edge of the cap

The pulp is yellow in color, with a soft consistency, it can turn dark red or purple on the cut, then black. This feature gave the name to the species.

Is it possible to eat blackening curbs

The species is edible, in terms of nutritional value, it belongs to the third group. Fruit bodies do not require boiling or soaking before use. The taste and smell are weak.

Benefits and harm to the body

The fruit bodies have a high protein content, but with a low level of fats and carbohydrates. Overweight people include blackening in the diet. Fiber in the fruit bodies promotes the growth of bifidobacteria in the intestine, thereby improving the functioning of the gastrointestinal tract. Useful properties of fruit bodies:

• strengthen the immune system;
• stimulate the brain;
• calm the nervous system;
• help get rid of insomnia;
• restore liver cells;
• have antibiotic properties;
• destroy pathogenic microorganisms;
• promote tissue regeneration;
• participate in the process of hematopoiesis;
• lower cholesterol.

Mushroom dishes are contraindicated for use with exacerbation of chronic gastritis, women during lactation, small children.

False doubles

Outwardly, it looks like a blackening gall mushroom. It is distributed in the central and European part. The double is inedible due to its bitter taste, and is also poisonous. The color is light or dark brown with a pronounced coarse-mesh surface on the stem.

The pulp turns dark pink at the cut site

Use

Fruit bodies are universal in use: they are fried, boiled in soup, stewed or baked with vegetables and meat. Used for winter harvesting, pickled or salted. The obobok is dried, then the finished product will be dark in color. Good for freezing raw, boiled or fried.

Conclusion

Blackening gum is an edible mushroom, belongs to the third category. Fruiting bodies with a weak taste and indistinct odor. Fruiting of the species is abundant - from June to September. Common in warm climates. A distinctive feature of the stump is that the pulp at the cut site becomes pink.

Culinary recipes

Zucchini stuffed with mushrooms

Ingredients: zucchini (medium) - 1 pc., Boletus mushrooms (fresh) - 300 gr., Chicken breast - 1 pc., Rice - 1 handful, onion - 1 medium head, tomatoes (large) - 2 pcs., Sour cream - 3 tablespoons, hard cheese - 50 gr., Garlic - 3 large cloves, vegetable oil - 2 tablespoons, herbs, for example, parsley - 5 branches, salt, ground black pepper.

Preparation

Cut prepared, well-washed mushrooms into small cubes. Simmer in a pan until almost all the liquid has evaporated. Add vegetable oil and fry until golden brown.

Strain the finished mushrooms from the oil, transfer to a plate.

• Peel the onion, chop finely and simmer in the oil left over from frying the mushrooms until soft.
• Rinse the rice well. Wash the meat, dry it slightly with a napkin, cut into cubes. Finely chop the greens (parsley).
• Combine all the minced meat ingredients: mushrooms, onions, rice, meat, herbs, add salt, spices and mix well.
• Wash the zucchini, peel and cut into 5-6 cm thick keg slices. In each barrel, cut out the core, leaving a thin bottom, thus forming a glass.
• Fill the prepared cups with minced meat. Since rice is boiled during the cooking process and increases in volume, you should not put a lot of minced meat in each glass and should not tamp it.
• Wash the tomatoes, pour over with boiling water, remove the skin and chop with a blender. Rub the resulting mass through a sieve. Add sour cream, salt, spices, chopped garlic and 100 ml. water.
• Place the zucchini stuffed with minced meat in a dish with high sides and pour over the tomato-sour cream sauce. Top up the inside of each glass with warm boiled water.
• Heat the oven to 240 ° C. Cover the zucchini dish and bake for about 40 minutes.Then remove the lid, sprinkle each zucchini cup with cheese grated on a coarse grater and bake for another 5-7 minutes in the upper heating mode (until the cheese is browned).
• When serving, the zucchini are poured over the tomato-sour cream sauce in which they were stewed.

More about obabok mushroom

The obabks belong to the Boletov family. From a scientific point of view, these are tubular mushrooms, since under the cap they have a layer that looks like a porous sponge. This family includes boletus and boletus.

All representatives of this group are characterized by some common features:

1. Fruit bodies are large, with a hemispherical or open cap, a smooth and velvety skin to the touch.
2. A tubular layer resembling a sponge is located under the cap. It can be white or yellowish and darkens with age.
3. The leg is cylindrical in shape, has a slight thickening in the lower part. The surface is fibrous, may be covered with small scales.

A characteristic feature of the stump is white pulp, which changes color on the cut. In the place of mechanical damage, it can turn reddish, purple or even black. After heat treatment, the fruiting bodies also darken.

Leccinum roseofractum

Synonyms: Oxidizing birch, Leccinum oxydabile, Colored birch, Leccinum variicolor, Variegated birch.

Mushrooms and their varieties

Mushrooms are one of the most favorite mushroom pickers. In terms of popularity, they can only compete with whites. Boletus and aspen mushrooms are beautiful in appearance, tasty, healthy and versatile. It is useful for all fans of quiet hunting to know their properties and description, distribution and collection time, basic cooking rules and the presence of false species.

Mushrooms and their varieties

general characteristics

Buttons are a valuable and very tasty edible mushroom. Their mycelium grows in symbiosis with tree roots (most often with birches).

They are distributed in all regions of the temperate zone, partly in the subtropics and subpolar zones.

Boletus are a genus that includes all types of boletus and boletus boletus. Their description has some differences, but the main characteristics are similar.

External parameters

The surface is matte, velvety.

Color - from reddish to dark red-brown.

Hymenophore
Tubular, characterized by small pores - in young fungi, it is light, and then darkens.

Leg
Plump (especially from below), cylindrical, fibrous, with scales.

Pulp
White, aromatic, very tasty. At the cut site, it changes color, acquiring a reddish, blue or black tint. After heat treatment, the mushrooms turn black.

Beneficial features

Buttons contain proteins necessary for humans, including essential amino acids.

The composition includes valuable trace elements:

In addition, these mushrooms are rich in vitamins (C, B, PP, E and others).

The use of stumps increases immunity, normalizes metabolism, and also improves blood structure, vision, complexion. Fibrous tissue of mushrooms has a beneficial effect on digestion.

Antioxidants are especially valuable in their composition - they slow down aging and counteract cancerous tumors.

Varieties

Boletus and aspen mushrooms, which are united by a common name - boletus, are always welcome guests on the table.

There is an opinion that the former grow especially under birches, and the latter - under aspens, but this is not an immutable rule. Both species can live under different trees, not excluding conifers.

Boletus

The boletus has a bright hat

This species is distinguished by bright hats - red-brown or orange-yellow.

Its pulp is very plump, for which it is appreciated by mushroom pickers. On the cut, it acquires a bluish or brownish tint.

Among the most famous subspecies are: red, white and upland boletus.

Boletus

This mushroom is similar in description to the boletus, but often looks less bright. Its cap is brown rather than reddish-brown, but in young mushrooms it may be the same color.

It has a looser flesh that turns slightly pink when cut. Over time, this species becomes somewhat watery.

Among the most famous species: common, hornbeam, black, pinkish, white.

Where do they grow and when do they collect

You should look for pruning in deciduous and mixed forests.

They like to settle in birch forests, but also under aspen, white poplar, beech, hornbeam, hazel. You can also find it in clearings, forest edges, near forest roads. They can grow in marshy areas, especially peatlands.

Mushrooms begin to appear from the last ten days of May and disappear in late autumn, when frosts strike.

Usually there are three waves of massive crop growth.

• The first falls at the beginning of June.
• The second is in mid-July.
• The third is for September and October.

How to cook properly

Boletus and boletus boletus are tasty and healthy in any form. They can be fried, boiled, stewed, baked and marinated. For the winter, these mushrooms are often dried and frozen.

Preliminary preparation

Mushroom pickers are also loved by mushroom pickers for the reason that they do not require painstaking cleaning.

They are quite large and clean by themselves (you do not need to remove the film from them, for example, from butter, soak or cut the legs).

If necessary, only the base of the mushroom is cut off and the spoiled places are removed. A large specimen is cut into several parts to make it easier to cook or dry.

The wormy parts of the butterflies should be immediately cut off and discarded, since the worms quickly spread to healthy fruit bodies.

Before cooking, boletus and aspen mushrooms are thoroughly washed with water. Before drying, it is better not to wash them, but to wipe them with a slightly damp cloth, after removing the adhered leaves or twigs.

Boletus mushroom: photo and description

In height, brown birch trees can reach several tens of centimeters, since their leg is rather long, but at the same time not very thick. Its color is white with a black bloom (as if speckled). The mushroom cap is round in shape, and can reach considerable sizes (several tens of centimeters in diameter). The upper part is usually light brown or brown.

Brown birch trees contain a large amount of vitamins (groups B, C, D, E, PP) and minerals, as well as amino acids and dietary fiber. Thanks to this, mushrooms can have a healing effect on the body. The use of birch trees helps to remove toxins from the body, improve the condition of the musculoskeletal system and mucous membranes, normalize the intestines, strengthen the nervous and immune systems, and improve the condition of the skin. They also normalize blood sugar levels, so the use of these mushrooms is recommended for people suffering from diabetes mellitus, as well as those who wish to lose weight.

How to cook properly

Boletus and boletus boletus are tasty and healthy in any form. They can be fried, boiled, stewed, baked and marinated. For the winter, these mushrooms are often dried and frozen.

Preliminary preparation

Mushroom pickers are also loved by mushroom pickers for the reason that they do not require painstaking cleaning.

They are quite large and clean by themselves (you do not need to remove the film from them, for example, from butter, soak or cut the legs).

If necessary, only the base of the mushroom is cut off and the spoiled places are removed. A large specimen is cut into several parts to make it easier to cook or dry.

The wormy parts of the butterflies should be immediately cut off and discarded, since the worms quickly spread to healthy fruit bodies.

Before cooking, boletus and aspen mushrooms are thoroughly washed with water. Before drying, it is better not to wash them, but to wipe them with a slightly damp cloth, after removing the adhered leaves or twigs.

Mushrooms, aspen mushrooms, limbs.

A unique meeting at one table. A genus of obaboks. Various representatives of the genus Leccinum.

Jahmal, Dj Puza TGK - OBBKS

Cooking rules

Before cooking (frying, stewing, baking), the butt must be boiled. When the water boils, it must be poured out and replaced with a new cold one, and cooked for about an hour, periodically removing the foam. If the mushrooms are boiled for soup, the first broth is also drained.

• Almost no effort is required to harvest frozen boletus and boletus boletus. They must be cut, washed and dried thoroughly, and then folded into a bag or container. Some housewives prefer to boil the lump before freezing. After that, they must be placed in a colander and allowed to drain off excess liquid.
• You can dry mushrooms in the oven, if there is no special device. The pieces are laid out on baking sheets and left at a temperature of 50-60 ° C and the door is slightly open. Stir every half hour.
• Before frying, the fruit bodies are not boiled for very long - about half an hour, but then they are fried thoroughly (about the same amount of time). In the process of cooking, potatoes, onions, meat or sour cream are added to them.

Leccinellum crocipodium

Synonyms: Leccinum nigrescens, Leccinum crocipodium.

Specifications:

• Group: tubular
• Color: yellow
• Legs: white
• Legs: whitish
• Legs: cylindrical

Harsh boletus (Leccinum duriusculum)

• Other names for the mushroom:
• Hardy boletus
• Harsh butt
• Poplar birch
• Hardy obobok

Other names:

• The birch is hardy;
• Poplar birch;
• Harsh obobok;
• The backbone is hard;
• Boletus duriusculus;
• Leccinum nigellum.

External description

The fruiting body of the hardish boletus consists of a stem and a cap. The flesh of the mushroom is white, very hard, but if you make a cut on the cap, it becomes reddish. If the base of the leg is damaged, the pulp becomes bluish, and after a while it acquires a gray-black tint. The aroma of the flesh of the harsh boletus is weak, there is a mushroom smell, it tastes pleasant.

The diameter of the cap varies within 6-15 cm. The shape of young mushrooms of the harsh boletus is convex and hemispherical, and in mature fruiting bodies it becomes cushion-shaped. On the skin of the fungus, there is initially a small edge, which, as it matures, completely disappears and the fungus remains naked. At high air humidity, the surface of the cap becomes mucous, with hanging edges. The color of the cap can be grayish-brown, gray-brown, ocher-brown, gray-brown.

The fungus hymenophore is tubular. The tubules are 10 to 25 mm long, initially white, gradually turning creamy yellow, and when pressed, change color to grayish brown or olive brown. The constituent components of the hymenophore are spores characterized by an ellipsoid-fusiform or ellipsoidal shape. The color of the spore powder varies from ocher-brownish to light ocher. The spore sizes are 14.5-16 - 4.5-6 microns.

The length of the mushroom leg varies between 40-160 mm, and its diameter is 10-35 mm. In shape, it is spindle-shaped or cylindrical, sometimes it can be pointed at the base. The upper part of the mushroom leg is characterized by a whitish color, and bluish spots are often noticeable at the base. Below, the color of the leg is brownish, and its entire surface is covered with brown scales.

Season and habitat of the mushroom

The harsh boletus grows in mixed and deciduous forests, right on soils. It has the ability to form mycorrhiza with poplars and aspens. You can meet this mushroom both in groups and in single growth. The harsh boletus prefers to grow on calcareous soils. Rarely, but still you can find this type of boletus on loam and sandy soils. Fruiting of the mushroom occurs from mid-July to the end of October (sometimes the fruiting bodies of the hardish boletus can be found in mid-November). In the past few years, more and more information has appeared that the harsh mushroom is spreading more widely, it is found more and more often and in large quantities.

Edibility

Harsh boletus is an edible mushroom, in which, in comparison with other types of boletus, the flesh is much denser.Worms are very rarely found in it, and it is recommended to use the harsh boletus in dried or fresh form. It is used to prepare various delicious dishes.

Similar types and differences from them

The described species is similar to many other species of boletus. However, the harsh boletus has no similarities with poisonous or inedible mushrooms.

How to collect

Black boletus appears at the end of June and its fruiting period lasts until mid-September.

Harvesting black boletus should be carried out in dry weather. The fungus prefers moderately moist, well-lit places.

As well as with the collection of most mushrooms, it is better to stop your choice on young specimens. With age, unwanted changes in the pulp occur and old mushrooms are more susceptible to damage by insects and pests.

In addition, it should be noted that fungi tend to accumulate all kinds of toxins and heavy metals from the soil. Therefore, for collection, you need to choose environmentally friendly places, far from industrial enterprises, roads, etc.

Contraindications

Whatever the useful product and whatever gastronomic qualities it may have, before use it is always necessary to take into account not only the benefits, but also the contraindications of the black boletus. The mushroom is not recommended for use when:

• exacerbation of chronic gastritis,
• women during lactation,
• the presence of allergies to mushrooms.

If you are prone to allergic reactions, you need to be careful and include black boletus in the diet gradually, starting with a small amount. Since mushrooms are a rather heavy product for the digestive system, they are not recommended to be given to children under 7 years old.

Since mushrooms are a rather heavy product for the digestive system, they are not recommended to be given to children under 7 years old.

Literature:

Lesso T. Mushrooms. Determinant.

Yu.G. Khatskevich. Reference guide. Mushrooms

Use

Since the taste of gourmet fruiting bodies is second only to porcini mushrooms, buttocks are really used everywhere in cooking. Boiled mushrooms are added to salads and snacks, birch and aspen trees are fried and consumed with potatoes and meat, their legs and caps give an unusual and very pleasant taste to hot soups. Also, fruiting bodies are often dried and marinated for the winter - you can enjoy the taste of the stump even in the cold winter months.

Edible fruiting bodies do not require any special processing before cooking. You do not need to soak them, you just need to clean the mushrooms from debris, remove the skin from the stem and cut off the tubular layer on the cap. After that, the raw materials are washed and immediately sent to boil in salted water for 30-40 minutes, and after the first 5 minutes of cooking, the water is drained and replaced with fresh water.

In addition to cooking, birch and aspen trees are used for medical purposes. They are offered to use many folk health recipes. It is believed that infusions and tinctures on these mushrooms:

• have a beneficial effect on kidney health;
• help get rid of inflammatory ailments;
• have a good effect on diabetes;
• have a calming and relaxing effect.

Low-calorie lumps can be found in weight loss diets. Due to their high protein content, aspen and birch trees nourish well and help get rid of hunger. But it is impossible to gain weight on mushrooms provided proper nutrition, so the effect for weight loss will only be positive.

Description blackening stump

The diameter of the blackening cap is 5-15 centimeters. The shape of the cap is hemispherical; over time, it becomes cushion-shaped.

The hat is covered with a layer of yellow-brown skin. The hat is felt, dry, smooth, often cracking.

The pulp is light yellow in color, it is soft in structure. On the cut, the flesh becomes purple-black or wine-red, after which it turns black. The tubular layer is narrowly adherent, notched, its thickness is 1.5-2.5 centimeters.The color of the tubes is lemon yellow. The pores are angularly rounded, small in size. When pressed, the pores turn lemon brown.

Spores are blackening, fusiform. Spore powder olive yellow.

The height of the leg is 5-12 centimeters, its thickness reaches 1-3 centimeters. The shape of the leg is clavate or cylindrical, its base is thickened. The color of the leg is yellowish. The surface layer of the leg is covered with buffy-yellow scales. Scales at the base of the stem form a mesh pattern.

Places of growth and time of fruiting blackening stubs

Blackening stubs form mycorrhiza with beeches and oaks. They grow in warm regions of Europe. And in Russia - in the Caucasus. Fruiting in these mushrooms occurs individually or in groups. The harvest season takes place from June to September.

Why is obabok so called

The unusual name of the genus is of interest - at first glance it seems completely incomprehensible. The word is deciphered quite simply - in some Russian regions, for example, near Pskov, Novgorod and Arkhangelsk, stumps and fallen trees are called the dialect word "baba".

If "baba" is a stump, then, accordingly, "stumps" are mushrooms growing not far from the stump, around it. It is curious that this word is used only for boletus and aspen mushrooms, although the location near trees is characteristic of many other mushrooms, for example, mushrooms.

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Edible black stumps

Black butterflies are edible mushrooms. They can be eaten dried, pickled and freshly cooked. When dried, these mushrooms tend to turn black.

Similar species

Among the edible similar mushrooms, many types of other boletus can be distinguished. A similar inedible species is the gall fungus.

Other mushrooms of this genus

Dyed-legged boletus or dyed-legged boletus is a conditionally edible mushroom. This species is easily distinguished from the rest of the limbs by its pinkish cap and yellowish leg with pink scales. The diameter of its cap is 3-11 centimeters. Its shape is cushion-shaped. The pulp is white. The length of the leg is 6-11 centimeters, its thickness reaches 1-2 centimeters.

Colored-legged stubs grow next to birches and oaks. These mushrooms are common in Asia and North America. In our country, they are known in the Far East and Siberia. Colored-legged limbs bear fruit from July to September. In terms of taste, the dyed-legged stump belongs to the 2nd category. When processed, the pulp of these mushrooms turns black.

White boletus, or marsh, or bog boletus is an edible mushroom. The diameter of the cap is 3-8 centimeters. The color of the cap is whitish, with various shades - cream, pinkish. The shape of the cap is cushion-shaped, at a young age it is close to hemispherical, after which it becomes prostrate, but it is fully revealed only in rare cases. The pulp is white, without a special taste and smell. The height of the leg is 7-10 centimeters, with a thickness of 0.8-1.5 centimeters. Its color is white with whitish scales.

White boletus grows from July to October. They are found in mixed and deciduous forests, forming mycorrhiza mainly with birches. They prefer swampy areas and damp places. These mushrooms are not particularly productive, they come across very rarely. Many sources say that boletus flesh is too watery, but this is controversial, but it is less tough.

Where do bobs grow?

Boletus and boletus boletus, belonging to the genus of bobcats, choose for their growth mainly deciduous forests or mixed plantings. They are ubiquitous in regions with a temperate climate, and also in subtropical and northern regions.

A distinctive feature of the genus is the desire to form a symbiosis with the roots of deciduous trees.Boletus and aspen mushrooms are not found in open spaces, they settle directly under the trunks of aspens, birches, oaks, beeches, hornbeams and other trees.

Leccinellum pseudoscabrum

Synonyms: Gray boletus, Elm boletus, Gray boletus, Leccinum griseum, Leccinum carpini.

Specifications:

• Group: tubular
• Color: black
• Color: brown
• Color: gray

Secrets for mushroom pickers

• Look not only under birch trees, but under other trees as well. Despite the name, boletus often live under poplars, oaks, aspens.
• The earliest limbs appear in June, they should be collected on forest edges, warmed by gentle gentle rays of the sun, where humidity reigns. And closer to autumn - to move deeper into the forest.
• The most delicious boletus boletus is young, small in size. It is better to refuse to collect overgrown old copies.
• To preserve the mushrooms for the winter, you can choose one of the popular processing methods: salt, freeze, pickle or dry. This will help in the winter cold to please yourself and your family with delicious mushrooms and remember the smell of the autumn forest.

Boletus is rightfully considered one of the most delicious representatives of the mushroom kingdom. The possibilities of using them in cooking are truly endless, the resulting dishes come out fragrant and nutritious, perfectly satisfy hunger and become real decorations for any table.