Mushrooms description photo

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.

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.

Benefits and harm to the body

In cooking, obabki are valued not only for their pleasant taste. Mushrooms of this genus have a beneficial effect on the body, since they contain many useful compounds. The mushroom pulp contains:

• vitamins - B1 and B2, PP;
• vitamins E and D;
• ascorbic acid and thiamine;
• potassium and iron;
• magnesium and phosphorus;
• manganese and calcium;
• amino acids - arginine, glutamine and leucine;
• cellulose;
• a huge amount of vegetable protein.

The beneficial effect of boletus on the body is expressed in the fact that boletus and aspen mushrooms:

• help to improve blood composition and build muscle mass;
• improve metabolism and help the body get rid of toxins;
• equalize blood sugar levels and remove toxins;
• normalize the functioning of the liver and kidneys;
• make up for the lack of vitamins and mineral salts;
• stimulates the immune system and strengthens resistance to disease.

At the same time, with careless use, mushrooms can show their harmful qualities. First of all, they are not advised to use them in the presence of individual intolerance, in this case, even a small amount of mushroom pulp will lead to poisoning

Also, it is not recommended to eat obabki:

• with pancreatitis and ulcers in a state of exacerbation;
• with frequent constipation and sluggish digestion.

The most famous varieties

Fans of "quiet hunting" greatly appreciate the mushroom obabok. Photos and descriptions of its most popular varieties are given below. In total, there are about 20 species of this mushroom, but no more than 15 are found in our country.

Boletus boletus black

It grows mainly in swampy areas of birch forests. The peak of fruiting occurs in July-September.

You can learn to distinguish a black boletus by its characteristic features:

1. The cap reaches 5-12 cm in diameter. In young specimens, it is hemispherical, becoming convex with age. The edge is tightly pressed against the leg, but the cap itself is quite easily detached from it.
2. The skin is velvety, painted in black-brown color, in rainy weather it becomes slightly slippery.
3. The tubular layer of young specimens is white, but acquires a light brownish-gray tint with age.
4. The stem is dense, gray-white, and has a slight thickening at the bottom. A characteristic feature is the presence of black-brown protruding scales along the entire surface of the leg.

The flesh of black boletus is white and firm, does not change color on the cut and has a pronounced mushroom smell.

Boletus turning pink

Another edible variety that can be found in birch or pine-birch forests. Sometimes it grows along the edges of swamps. Fruiting lasts from July to October.

This edible mushroom also has its own characteristics:

1. He has a fleshy cap up to 15 cm in diameter. In young boletus boletuses, it is roundly convex, but becomes prostrate with age.
2. The skin is dry, colored gray-brown or dark gray. The entire surface of the cap is covered with a marble pattern of a lighter shade.
3. Under the cap is a tubular layer of white or cream color.
4. The leg is up to 10 cm in length, painted in an off-white color, has frequent black-brown scales.
5. The pulp is light, but quickly turns pink or reddens at the cut. Has a pleasant mushroom aroma and sweet taste.

Other

There are other types of edible mushroom stump:

1. White aspen - grows in birch and mixed forests, less often in aspen forests. The hat is of a standard shape for this group, and its skin is white with a pink or brown tint, and becomes yellowish with age. The flesh is white and firm. On the cut, the cap becomes blue, and on the leg it acquires a lilac tint.
2. Red obabok (redhead) - found in large groups in young aspen forests and small forests. The fruiting period is July-September. The hat is up to 15 cm in diameter, painted yellow-red, orange-red or brown-red. The tubular layer is white, acquires a yellowish tint with age, darkens when pressed. The pulp is white, but quickly turns blue at the cut.
3. Yellow-brown boletus: a mushroom with a hemispherical cap up to 20 cm in diameter. The skin is rough, colored from yellow-gray to bright red, depending on the place of growth. The flesh is white and firm. It turns pink immediately after cutting, but darkens to black over time. Occurs on sandy, rocky and peaty soils in birch and aspen forests.
4. Boletus Boletus: A rare edible mushroom that can be found in dry pine forests with a lot of moss. The hat can reach 15 cm in diameter, the skin is painted in an unusual dark crimson color. The tubular layer under the cap is white, but turns red when pressed. The pulp is white, but quickly turns black on the cut, has no pronounced smell.

How to grow a boletus?

It is very easy to grow a boletus at home, and there is a great chance of getting a rich and tasty harvest compared to other types of mushrooms.

Sowing rules

In the stump, the spore sac is difficult to separate from the pulp. Therefore, the task of the person who will grow the mushrooms is to make a mishmash that will make sure that the spores settle down.

For such a solution, you should take:

• 1 part mushroom pulp;
• 100 parts of water.

Next, the root of the tree (birch) opens and the finished mixture is poured into it. It will be necessary to periodically water the roots. In the dry season, the soil is systematically sprayed with a spray gun, this will not overmoisten the soil. In order to prevent the sun from falling on the birch, the beds should be watered after lunch.

Moisturizing is needed not only when the mushrooms come out, but also when the first fruits appear. There is no need to fertilize the soil, it is enough to water it daily with plain water. The crop will be ready within a year after sowing.

How and where is it better to sow?

For sowing stump, you should choose a site close to birch or where they grow with other trees. This can be a garden with fruit or other deciduous trees.

• A 10 cm layer of birch sawdust mixed with birch bark is poured into the prepared pits.
• Humus is sprinkled on top, taken from the forest under the birches.
• Next, a layer of mycelium is poured.
• The last layer should consist of sawdust.

Mycelium preparation

To get 100% result, it is recommended to prepare all the necessary materials. The best time for sowing stump is May or August. By the time of sowing, the site must be completely prepared, namely, all the garbage, unnecessary items must be removed, the soil must be dug up. The birch around which the mushrooms will grow should not be less than 4 years old.

The depth of the hole is 20 cm, and the diameter is about 10 cm, into which the soil with peat is poured. You can buy the most common mixture at any flower shop. The mycelium is placed in the hole, and the holes are covered with soil and compacted.

How to get a rich harvest?

In order to always maintain optimal humidity in the holes, it is recommended to cover the beds with straw, the layer should not exceed 30 cm. The straw is laid out wet and from time to time it should be watered. If the beds are watered with preparations containing useful trace elements, then the yield will increase by 60%.

The beds are covered with straw when the first cold weather sets in, if it is not possible to purchase straw, it can be replaced with moss. If you properly care for and water the beds in a timely manner, then the mushrooms will delight with their harvest for 7 years.

The more close to natural conditions, the better the mushrooms will grow. It is better to make holes around several trees, thus, more harvest will be obtained.

The edible mushroom is edible, you can even say it is tasty and aromatic, with this mushroom you can cook a lot of dishes, seasonings, sauces, etc.

It is important when going for mushrooms to study carefully all types of stump, since it can be confused with poisonous mushrooms. Also, obabok can be easily grown at home and harvested every year.

Far Eastern obobok - description, where it grows, the toxicity of the mushroom

Since ancient times, the porcini mushroom has been considered the best in the mushroom kingdom and rightfully occupies a leading place in all positions, maintaining a confident first place in all respects. But this is in Europe, and in the Far East there is a mushroom that confidently squeezes the boletus in all parameters - both taste and aesthetic. This is a Far Eastern curb. It is one of the most harvested and popular mushrooms in the region.

Description

Obabok is one of the names of boletus, boletus and redheads. The mushroom belongs to the Boletaceae family, it grows (as the name implies) in the forests of the Far East.

The cap of a mature mushroom is hemispherical, can grow up to 25 centimeters. In newly born mushrooms, it resembles a ball, slightly wrinkled, with the edges pressed against the leg. In more mature mushrooms, the remains of the bedspread are visible. Skin color is brown-ocher. In the lower part, the surface is tubular, bright yellow, darkens over time and becomes olive-yellowish. In the place where the cap connects to the stem, the tubes are slightly dented.

When the weather is dry, the skin cracks a little, exposing the whitish flesh. The leg is in the form of a cylinder, somewhat curved, thickens towards the bottom, full, without voids, strong, high, can reach 13-14 centimeters in height and 2.5-3 centimeters in thickness. In the lower part it is dark, gradually brightens towards the top. The surface is covered with small brownish scales, consisting of hyphae bundles. The color is the same as that of the cap - ocher, only slightly lighter.

Spores are spindle-shaped, pale brown. Over time, the spore layer gradually protrudes from under the cap.

Distribution locations

Far Eastern limbs grow in the southern regions of Primorye, choosing oak forests. They develop at a truly amazing speed - per day the mushroom grows by 4 centimeters and gains 10-15 grams.After three to four days, these are already strong, well-fed mushrooms, and after 7-10 days they become old, useless and wormy.

They prefer to grow in colonies or in several pieces, sometimes appearing in front of mushroom pickers in a single form. But solitary mushrooms are rare. If the year is fruitful, then in a very small area you can collect a whole bucket of lumps in a couple of hours. Begins to grow from June to November, bears fruit in late summer - early autumn. A particularly large harvest can be harvested in August-September.

Preparation

In culinary qualities, Far Eastern stubs are worthy rivals to boletus and porcini mushrooms in all types of culinary processing: they can be cooked, making delicious soups, fried either by themselves or with anything, pickled, prepare delicious pies and casseroles, make mushroom spices, dry for future use in the winter cold, making a powder for broths. Any dish prepared from obabok will taste great and smell amazing.

To prevent the dishes from turning black, it is best to use only caps for cooking or frying, while the legs are best added to soups or used for making sauces.

Stubs are boiled - 45-50 minutes in slightly salted water, and in two waters - the first is drained after a few minutes.

Benefit

Obabok not only tastes good and smells good, it contains many substances useful to the human body - proteins, various kinds of minerals, fats, mono- and disaccharides, carbohydrates, fatty acids. Also, the mushroom contains a lot of vitamins and useful trace elements.

Vitamins B and E, ascorbic acid, phosphorus, iron metals, calcium, sodium, potassium and magnesium, dietary fiber. Thanks to the latter, toxins and harmful substances and toxins contained in the body are eliminated with the help of urine.

1. If the body does not tolerate some of the components of the stump.
2. If children under eight eat these mushrooms.
3. If the mushroom is eaten by a person suffering from an ulcer, gastritis and other diseases of the digestive system.

How obabok is used in traditional medicine

There is an opinion, proven by practice, that with the help of a stump, kidney disease can be cured. These mushrooms are believed to help normalize human blood sugar and help cope with neurological diseases.

Since obabok contains a fairly small amount of calories, it can be safely entered into the menu of any diet. Anyone trying to get rid of extra pounds will be able to say goodbye to being overweight by using lumps.

How to fry lumps with potatoes?

The stubs will be very tasty if fried with potatoes. Such a dish turns out to be fragrant and satisfying.

Will need

• 4 potatoes;
• 250 grams of mushrooms;
• 1 onion;
• 2 cloves of garlic;
• salt and pepper to taste.

1. The stubs must first be cleaned and boiled in salted water for 20 minutes.
2. Cut the potatoes into large slices, the onions into half rings, and the garlic into small slices.
3. Fry potatoes in the first pan, and add salt and spices at the very end of cooking.
4. In the second frying pan, the onions are first fried (until golden brown), and then the mushrooms are added to it. You need to fry until the liquid has completely evaporated.
5. Next, salt the mixture of mushrooms and onions, add garlic and spices, turn off the heat and leave under the lid for another 5 minutes.

Before serving, mix the potatoes with mushrooms and serve hot to the table.

Mushrooms are one of the most valuable edible varieties. They are not only attractive in appearance, but also contain vitamins and minerals valuable for the human body. In addition, they are excellent for pickling and salting, so every lover of "quiet hunting" has the opportunity to prepare a tasty preparation for the winter.

Varieties

Boletus

The dump has a poisonous twin

The fruiting period of boletus starts from the end of May and lasts until the last days of October.

Edible varieties:

• common, or podobok - a hat with a diameter of 5-15 cm, color from gray to brown-brown, changes depending on the weather, mushroom pulp is dense, watery, grows in birch and mixed forests, fruiting period - end of May - October;
• hornbeam - a hat with a diameter of 6-20 cm, the color is brown-gray, the mushroom pulp is cotton-like, it acquires a purple hue on the cut, grows in broad-leaved forest belts from July to September;
• black - a hat with a diameter of 5-20 cm, the color is black-brown, the mushroom pulp is dense, elastic, with a sweetish taste, grows in wetlands in woodlands with birch, the fruiting period is July-September;
• turning pink - a hat with a diameter of 8-18 cm, the color is brownish-gray, the mushroom pulp is fibrous, it changes to pinkish on the cut, it grows in damp birch forests and pine-birch forest strips, the fruiting period is July-October;
• white - the diameter of the cap is 4-15 cm, the color is off-white, the mushroom flesh is watery, on the cut often does not change the white color, but sometimes it turns blue, the taste is fresh, the smell is weak, it grows in birch forests and mixed forests near swamps, fruiting period - second half of July-October.

The edible boletus boletus has a false counterpart, called bilious and characterized by pronounced bitterness.

Aspen boletus

Mushroom appearance time:

• in the last days of June, but the harvest is not abundant, such mushrooms are called spikelets;
• stubble forests grow en masse in mid-July;
• deciduous trees appear in large numbers from late August to late September.

In the wet summer season, single fruiting is observed between the growth stages of boletus boletus.

Common edible varieties:

• red, or redhead - a hat with a diameter of 5-20 cm, the color depends on the place of growth: in poplar forests it has a gray tint, in aspen - dark red, in mixed - orange-red. Fruiting period - from June to October,
• white - a hat with a diameter of 4-20 cm, the color is light brown, the mushroom pulp is hard, turns blue on the cut, grows in aspen and mixed forests, the fruiting period is June-September,
• borovoy - a hat with a diameter of 8-20 cm, the color is red-brown. The pulp is dense, turns black on the cut, grows in dry places among mosses, the fruiting period is June-September.

The boletus has a false conditionally edible counterpart called bitterness, which contains a characteristic bitterness.

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.

Boletus and aspen mushrooms: description and photos of boletus mushrooms + Video

Pine obobok (pine boletus)

• The fungus is quite rare in temperate forests from July to October.
• The cap of a pine boletus of an amazing crimson color, flat-flattened, reaches up to 17 cm in diameter.
• The leg is thickened towards the bottom, milky in color with brown scales.
• The pulp is light; on the cut it is oxidized in air to a blue-green color.
• Pine obobok can be prepared in any way: marinate for the winter, dry, boil or simply fry.

Boletus white (white boletus)

• Unfortunately, it is rather rare in our forests. Can be found from mid-summer to September.
• The cap of a young mushroom sits tightly on the leg, of a beautiful milky color, with age it becomes cushion-shaped, a white-yellow or white-green tint appears.

In the article, we figured out what the butcher mushrooms look like and where they are found. Lovers of "quiet hunting" appreciate them because of their excellent taste and ease of preparation. A huge number of recipes for making mushroom-knots is a clear confirmation of this. If you are not sure that you were able to correctly recognize the mushroom, do not take it. There are many poisonous mushrooms and they skillfully disguise themselves as their edible counterparts.

Beneficial features

The obabok mushroom not only has a pleasant taste and aroma, but also contains a large amount of useful substances:

• protein;
• fats;
• carbohydrates;
• alimentary fiber;
• water;
• ash;
• monosaccharides;
• disaccharides;
• minerals;
• fatty acid.

In addition, the mushroom contains vitamins and minerals:

• vitamin B;
• vitamin E;
• vitamin C;
• sodium;
• magnesium;
• phosphorus;
• iron;
• manganese;
• potassium;
• calcium.

Although it contains a rich set of elements and vitamins, the mushroom is still considered a low-calorie product, since it contains easily digestible proteins and amino acids:

• tyrosine;
• glutamine;
• leucine;
• arginine.

Thanks to the dietary fiber contained in the mushroom, harmful toxins and toxins are eliminated from the body through the urine.

Nutritional value of the product:

How to marinate lumps?

Obobok belongs to the valuable edible mushrooms. It is versatile and suitable for pickling, pickling, drying and freezing, but pickled boletus mushrooms are especially good.

There are many pickling recipes, but in most cases they differ from each other only in the set of ingredients, and the cooking technology itself remains unchanged.

Pay attention to the classic step-by-step recipe for pickled lumps for the winter

Ingredients

To prepare a tasty preparation, you can take either one type of mushroom or aspen mushrooms with boletus mushrooms mixed in equal proportions. The recipe is for 1 kg of fruit chalk.

You will need:

• 1 medium onion;
• liter of purified water;
• 2 allspice peas;
• 2 inflorescences of a carnation;
• 2 bay leaves;
• 100 ml vinegar (6%);
• 20 grams of salt and sugar.

You can also add a pinch of cinnamon to add flavor, but this component is optional.

Recipe

Before cooking, the mushrooms must be cleaned of debris and rinsed under running water. Small specimens are left intact, and large ones are cut into pieces of arbitrary size. Then the product is poured with water and soaked for several hours.

1. First, the stumps are boiled in clean water for 10 minutes. Then the liquid is decanted and the mushrooms are poured again, but this time the water should be salted, and the cooking time should be 20 minutes. In the process, foam will form on the surface, which must be removed.
2. We put the finished mushrooms in a colander and let them drain. In the meantime, we are preparing the marinade.
3. First add salt and sugar to boiling water, then the remaining spices. Pour the mushrooms into the boiling marinade gradually, and then cook for half an hour. Pour the vinegar 10 minutes before the end of cooking.

When the mushrooms are cooked, they are laid out in sterilized jars along with the marinade. The containers are closed with plastic lids and stored in the refrigerator or cellar.

SpeciesEdit

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.