Common boletus

How to cook

Since aspen mushrooms are among the three most delicious mushrooms, it is clear that a large number of dishes are prepared from them. These mushrooms are consumed immediately or harvested for the winter. Either way, they are so good that it is worth trying them fried, pickled and in different dishes.

Soup

To prepare it, we need a standard set: potatoes, onions, carrots, as well as herbs, salt, butter and, of course, aspen mushrooms.

Redheads are cleaned, washed, dried on a napkin. Then they need to be cut into slices and thrown into boiling water. It will take 15 minutes to cook them, constantly removing the foam on the surface. If the mushrooms are dried, then you need to cook for half an hour. Then you can add onions, fried until golden brown in butter. At the same time, you can add chopped potatoes, preferably young ones. After 25 minutes, it's time to add spices, and after another 5 minutes, turn off the soup. Before serving, it is advisable to let it brew for 10-15 minutes.

Fried

It is very easy to fry the boletus boletus, but it will turn out incredibly tasty. To do this, you need half a kilogram of mushrooms, butter and vegetable oil, onions, herbs, sour cream, salt and pepper.

First, onions are fried in butter and vegetable oil, then peeled, washed and chopped mushrooms are added to it. We extinguish everything until the liquid evaporates. After that, fry the boletus until golden brown, about 10 minutes. Add spices and sour cream, mix everything. Now keep on low heat for another 5 minutes under the lid. You can serve it with any side dish of your choice.

Pickled

There is no better snack in winter than beautiful pickled boletus. To prepare such, you need to wash the mushrooms well, clean them of forest debris, then rinse well.

If the mushrooms are small, young, you can leave them whole, then they will look very beautiful on the table. Large mushrooms are best cut into pieces.

We cook the redheads for 10 minutes, removing the foam. Then we drain the liquid and fill it with marinade.

He prepares like this. For 1 liter of water you will need:

• salt (1 tbsp. l.),
• sugar (3 tsp),
• bay leaf (2 pcs.),
• allspice (5 pcs.),
• black peppercorns (5 pcs.),
• the same number of cloves and cloves of garlic.

All this is combined and cooked for 10 minutes. Then the mushrooms are poured into the marinade and boiled for about 20 minutes. At the very end, having already removed the pan from the heat, add 2 tsp to the mushrooms. vinegar.

Aspen mushrooms are tightly packed in sterilized jars together with brine. You can pour 2 tbsp on top. l. vegetable oil, pre-boiled.

This will extend the shelf life of the mushrooms. You need to roll up with hot lids. It is necessary to cool for a long time, wrapping the jars with a blanket.

Then the mushrooms should be served with chopped onions, adding a couple of drops of vegetable oil on top.

Boletus description

The boletus mushroom differs from other species by its yellow-red hat, sometimes brown.

• large fruiting body;
• thick leg;
• the width of the cap is about 15-30 cm. In young organisms, it looks like a thimble, therefore it touches the leg tightly and partially covers it.

The color of the cap of the boletus is different, it depends on the species. What a boletus looks like depends on its age. In older organisms, the cap takes on a pillow-like shape. It is covered with a thin skin that does not peel off when cleaning. In structure, it is similar to felt, velvety to the touch. It lacks luster and looks dry.

The boletus kingdom has a large leg and a tubular cut, the width sometimes reaches 20 cm. It is similar in shape to a mace, thickened at the base. It is also covered with black or dark brown scales.Under the cap, the boletus mushroom hides a porous layer, which is characteristic of all representatives of the boletus. Its color is white, grayish, brownish or yellow. The pulp is dense, white. A feature of the species is that it turns blue when cut.

Boletus mushroom

In fact, the boletus is a common collective name for several species of mushrooms of the genus Leccinum or Obabok (lat.Leccinum) of the Boletov family. There are many guises of the redhead:

• pine;
• spruce;
• White;
• Red;
• oak;
• black scaly;
• heterogeneous;
• painted-legged.

They are all edible. And it is almost impossible to confuse them with any poisonous double due to their remarkable appearance. Photos of mushrooms eloquently testify to this. Boletus collection time: late summer - mid autumn. They are found in coniferous, deciduous and mixed forests, often grow with a certain type of tree, forming a kind of mycorrhiza.

So pine boletus prefers the neighborhood with pines. Spruce, oak - their names speak for themselves. Externally, redheads of different species may differ significantly. Oak and spruce trees have a chestnut hat, pine ones have a more intense red-brown hue. In a white boletus, all parts of the fruiting body are white, and in a different-skinned one - a cap of a yellow-brown or red-brown shade.

The colored-legged boletus are very different from their counterparts. Their cap has a pinkish tint, the stem is covered with red scales, and its base is ocher-yellow. In the black-scaly boletus, the cap is highlighted in a rich red color. An additional feature of the boletus subset: all redheads, despite such a variety of shapes, have a characteristic feature - their pulp quickly darkens when cut, acquiring blue, purple and even black color.

Collection time

The boletus is very beautiful, and it is always a great joy to find it. The first mushrooms begin to appear in mid-June and can occur until October, if there is no frost. Boletus boletuses contain proteins, fiber, carbohydrates, minerals, fats. They contain a lot of potassium, iron and phosphorus, as well as vitamins A, C, PP and group B. As for the content of vitamin B, aspen mushrooms are in no way inferior to cereals, and in terms of the content of vitamin PP - liver and yeast. Boletus contains a lot of proteins (more than meat). Also in Boletus there are many valuable amino acids that are indispensable for the restoration of a weakened body, which is why these mushrooms are recommended to be consumed by people who have had infectious diseases, surgeries, and inflammatory diseases.

Storage conditions

The boletus is in no way inferior to boletus in its taste and nutritional properties, rather it shares with it the second place of honor after the porcini mushroom. Boletus boletuses are boiled, fried, dried, pickled, and salted using both the cap and the leg (although some consider it tough). When processed, the Boletus, as a rule, darkens, only in the marinade it retains its natural appearance.

Drying

Clean the boletus boletus from twigs, grass and earth. Boletus must not be washed before drying! Mushrooms take up water very quickly, and the washed mushrooms will no longer be able to dry out. Small aspen mushrooms are dried whole, large ones are cut, but not finely. Drying is best done on a string or in the oven. The temperature in the oven should be set to 50-60 degrees - this is the minimum available mode and the door ajar. With some oven models, you will need to open the door completely due to the impossibility of lowering the temperature. Dry the mushrooms on a baking sheet lined with parchment. Place on the top shelf.

Boletus: photo and description

The taste of the mushroom does not depend on the color of the boletus. It is very pleasant in any form and rightfully takes the 2nd place after the most famous porcini mushroom in terms of its taste.

The boletus belongs to the genus Obabok, which is part of the bolet family. All of them have a leg as if covered with darkish scales, and this is very noticeable.Famous boletus boletus also have a similar property of legs.

View gallery

The color of the cap is one of the most important, but by no means the only sign by which this mushroom differs from others. In addition, the redhead is quite changeable in its color. It is not always red (mushroom red). Boletus boletus with brown caps are most often found in the forests, and, moreover, they resemble porcini mushrooms. There are both almost white and orange boletus in nature. The first ones are very rare and therefore are included in the list of the Red Book of Russia.

Boletus - harm and contraindications.

• Do not forget that any edible mushroom is a heavy food, so it is not recommended to overuse mushroom dishes. People suffering from renal and hepatic insufficiency should completely exclude boletus from the diet.
• Despite their beneficial properties, boletus mushrooms tend to accumulate harmful substances and heavy metals from the environment more than other mushrooms, which can lead to poisoning. Therefore, you cannot pick overgrown mushrooms, as well as any mushrooms growing along busy highways and near industrial enterprises.
• To avoid botulism, which is caused by soil bacteria, the boletus should be cut higher, leaving the mycelium and part of the leg in the soil, and all home preservation from any mushrooms should be thoroughly heat treated.
• If the boletus has a bitter taste, then you have confused it with another mushroom - possibly a gall mushroom.

Boletus marinating

Salt, spices and vinegar are added to the cooking water. Cook for 7-10 minutes and transfer to sterilized jars. An alternative method is to cook without vinegar, but for 25-30 minutes, and add vinegar to the slightly cooled mushrooms before transferring them to jars. The mushrooms in the jars should be completely covered with the marinade liquid. This type of mushroom preparation is good because mushrooms can be prepared for future use, and bad because, if improperly processed or stored in jars with mushrooms, deadly botulism bacteria can form. If the lids of the cans are swollen during storage, feel free to throw out the entire can and carefully examine the rest. Be careful!

Views

As already mentioned, it is almost impossible to distinguish the types of boletus by taste. But it is worth knowing them, so as not to hesitate when collecting - take the found mushroom, or leave it to be eaten by the forest dwellers.

Red

This mushroom is completely edible. In symbiosis, it intertwines with the root system of aspen and other various trees: willow, birch, as well as oak, etc. It grows large - up to 15 or even 30 cm in diameter. The leg reaches 5 cm thick, and it can even be as high as 15 cm in height. The color of the cap is usually red, bright red or brownish. On the leg there are scales of a grayish hue, which darkens over time. The flesh of the red boletus darkens on the cut. You can meet this representative in almost all parts of the country. It usually grows near young aspens, often found along forest paths, ditches. You can start hunting for such a mushroom from June and continue until September.

Yellow-brown

This type of boletus is also called red-brown or mixed-skinned boletus. Its peculiarity is the creation of mycorrhiza with birches. You should look for such mushrooms in forests, where most of all birches, aspens and spruce, sometimes grow in pine groves. They like to settle in forest belts, most often found in areas with moderate climatic conditions.

The cap grows on average up to 15 cm, the leg - up to 22. The support is covered with scales, which change brown to black with age. The hat has a light orange tint, sandy, sometimes yellow and brown. The skin on top is dry, often hanging from the edges of the cap. The pulp is light, but on the cut it begins to turn pink, and then turn blue, even acquiring a purple hue.

White

This variety is a real rarity. The fungus is listed in the Red Book, it is not easy to find it.It grows in coniferous forests, but if there are birches in them. If the weather is dry, it grows between the aspens. Loves wet areas. The white hat turns gray with age, even acquires a brown tint. It grows up to 25 cm. The dense pulp turns blue, and over time it even turns black on the cut. The creamy leg grows tall, the scales on it are also light.

Redhead or oak obabok

It is very similar to an ordinary boletus, but it likes to grow near oak trees. The cap grows up to 15 cm, the leg reaches the same height, and its thickness is from 1.5 to 3 cm. The color of the cap is brown, but with a noticeable orange tint. The scales on the support are reddish brown.

Twin mushrooms

Some mushroom lovers are afraid of poisoning with false boletus. Others generally doubt that false boletuses are in reality. Which one is right? Such a species does not really exist. All boletus "twins" are edible and pose no health hazard. Let's see how this mushroom differs from each of them.

Collecting aspen mushrooms is not difficult, because they grow in "families" and, having seen one, you can collect, if you're lucky, a whole "cart" at once. You need to cut off at the base so as not to damage the mycelium. You should not take only old mushrooms, as they will have time to deteriorate before the mushroom picker brings them home.

Some housewives have a question about what to do with blue mushrooms that differ from the boletus they saw in the photographs? After collecting the boletus, you need to immediately process and cook! If the mushrooms have lain for more than two days, even in the refrigerator, such specimens can only be thrown away. If you plan to cook them for salting, pickling or frying, they must be washed first, then cleaned and removed from possible worm damage, and then boiled in two waters. For drying, do not wash, but be sure to clean, best of all with a brush. Small fruiting bodies are well marinated or salted, strongly grown - preferably fried, stewed or dried. Mushrooms have excellent taste, go well with other products, in particular potatoes, buckwheat and rice. Good in soups and salads. You can "roll" mushroom caviar.

Boletus in the forest

Boletus yellow-brown

It is considered the largest of the boletus boletus. In some adult specimens, the size of the cap reaches thirty centimeters in diameter! He has a yellow-brown hemispherical cap and a white leg covered with black-brown scales. This mushroom grows in mixed forests, where birch and spruce prevail in addition to aspens. Stony, sandy or peaty soil is more favorable for it. A distinctive feature of this boletus is that it has a dense, white flesh at the break turns pink, and then becomes purple. The yellow-brown boletus appears in June and grows until October.

Boletus yellow-brown

Boletus red

Most often grows in aspen forests from June to October. It has a red or brownish-red cap with white, dense flesh, which becomes purple at the break, and later almost black. The leg of the mushroom is white with almost the same scales.

Boletus red

Boletus white

It is found in mixed forests where birch, aspen, and pine grow. It appears in late summer and autumn. This mushroom has a white cap and the same white stem. At the break, the flesh turns pink, and later becomes black-brown.

Boletus white

Boletus oak

possesses a velvety red-brick cap. It grows in mixed forests dominated by aspen and oak trees. All boletus boletuses love forest edges, glades, damp places. Aspen mushrooms grow in shady places, hiding under fern leaves. Aspen mushrooms grow very quickly, but just as quickly and deteriorate. Therefore, they collect young mushrooms, which are called brisket. In young boletus boletuses, the cap looks like a thimble, which is put on a finger. Old aspen mushrooms, even if they are not wormy, are bypassed, since they may start to deteriorate while still in the basket.

Boletus oak

Moreover, mushrooms strongly absorb harmful substances, especially radioactive ones, both from the soil and from the air.

The porcini mushroom turns pink at the cut. How to distinguish a porcini mushroom

Contrary to popular belief, it is really possible to confuse the porcini mushroom with poisonous twins, despite the fact that the boletus is significantly different from other species. And although the white has only two doubles and they are rarely fatal, it is still necessary to know how to distinguish the white mushroom from the false double.

In this article, we will look at the characteristic features of real porcini mushrooms, and also consider its most common counterparts with external features and photos that will help to accurately determine edibility. Using our advice, you can avoid the danger of poisoning and do not put a poisonous mushroom in the basket.

How to distinguish a porcini mushroom

White mushroom is considered the most valuable find for any mushroom picker, because boletus mushrooms are good in any form. They retain their taste and unique aroma when fried, boiled, pickled and dried.

There are several edible species. Each of them has its own characteristics, but all species share some common qualities that will help you quickly distinguish an edible specimen from a poisonous one. Firstly, the pulp of a good specimen has a pleasant characteristic smell, or is completely devoid of aroma. Secondly, boletus does not change the color of the pulp when broken or cut (Figure 1).

In addition, all edible boletus have a characteristic shade of the tubular layer (the inner side of the cap). It should be white, yellowish or olive. Any other shades indicate that there is a poisonous specimen in front of you.

Figure 1. External features of this boletus

Since the white has only two twins - gall and satanic, we will consider the features of these species in more detail, and their photos will help to accurately identify the mushroom even during collection. So you will save yourself and your loved ones from food poisoning.

Bile or false porcini mushroom: description and photo

The popular name of the species is gorchak, which most accurately defines its main feature. The fact is that its pulp is so bitter that forest animals and even insects do not eat bitter gourd. And a person is unlikely to be able to accidentally eat a gall mushroom, because after heat treatment, its bitterness only intensifies.

Boletus: general characteristics

If you understand the origin of the names, then aspen boletuses received them not so much for growing under aspens, but for the similarity of the color of the caps with the autumn color of aspen leaves. In fact, these fungi can form mycorrhiza with both deciduous trees (aspen, birch, oak, alder) and conifers (spruce and pine). And the color of their hats, by the way, is not always red. Boletus grows from early summer to mid-October, mainly in groups of 3 - 5 pieces.

You can meet them on the edges and glades of oak and mixed forests, in birch and aspen forests with an admixture of shrubs, young spruce forests and moist pine forests with abundant moss litter. Fruiting is usually continuous, but the mass yield of mushrooms is, as a rule, wavy in nature, like most boletes. Depending on the place of growth, aspen mushrooms can differ significantly in the color of the caps. They can range from white and yellow-brown to brick-red and red-brown. Legs can be white, gray or brown. Although common to all species is a fairly recognizable form.

Varieties and their features

• The red aspen tree (Leccinum aurantiacum) is visible from afar: it has a stocky body, a scarlet cap and a powerful white leg. If the mushroom is damaged, it can take on a slight blue tint, which looks somewhat intimidating;
• Yellow-brown (Leccinum versipelle) - this is the largest of all boletus boletus, it is recorded that the cap reaches 30 cm in diameter. Some are afraid to pick it, but the mushroom is completely harmless;
• White (Leccinum percandidum) becomes grayish as it grows.It has a strange and intimidating appearance, but it is allowed to be eaten. When broken, it also turns blue or black;
• Oak (Leccinum quercinum) is a powerful mushroom with a spherical shape. Its cap gradually grows to 30 cm, and the fruit body reaches 22 cm in height. Unfortunately, its life does not exceed 11 days, so it is difficult to find;
• Pine (Leccinum vulpinum) has a miniature rounded cap with a brown-red skin. Over time, it acquires a pleasant raspberry hue. The pulp also becomes slightly darker, but this is absolutely normal;
• Colored-footed (Leccinum chromapes) differs from other aspen trees. He has a pale pink hat and a yellow base of the stem. This variety is rarely used by humans, because most often it is affected by pests.

Aspen boletus - benefits and medicinal properties.

Boletus boletuses are stewed and boiled, marinated and fried, frozen and dried - in any form, these gifts of the forest are good and tasty. So that the aspen mushrooms do not darken (do not turn black), they are soaked in a 0.5% citric acid solution before cooking. What are the benefits of boletus for the human body?

• As with most mushrooms, 90% of the boletus mass consists of water. Proteins make up about 4%, fiber - up to 2%, carbohydrates account for 1.5%, fat contains no more than 1%, and 1.5% of the composition of the mushroom is minerals.
• The calorie content of the boletus is only 22 kcal, so this mushroom can be considered as one of the components of the diet. Combined with a zero glycemic index, these red mushrooms are recommended for people with diabetes.
• Boletus protein contains a significant amount of amino acids essential for humans, which are absorbed by the body by 80%. By this useful property, mushroom proteins are similar to animals, therefore broth from young boletus boletuses is deservedly compared with meat broth.

A significant amount of vitamins was found in redheads: in terms of the content of vitamin B, boletus mushrooms can be compared with cereals, and the amount of vitamin PP is the same as in the liver. The boletus also contains vitamins A and C. The predominant mineral composition of the redhead is potassium, to a lesser extent, the mushroom pulp contains magnesium, phosphorus, calcium, sodium and iron.

• Scientists have proven that regular consumption of boletus helps to eliminate toxins and toxins from the body.
• Boletus broth will help restore immunity after viral diseases, and also has a beneficial effect on blood composition in case of anemia.

Boletus false - description and photo. How to distinguish a boletus?

Boletus mushroom is not only one of the most beautiful mushrooms, but also the safest. Almost without exception, aspen mushrooms are edible, and knowing the mushrooms by sight, they can be collected safely without fear of poisoning. Although cases of poisoning with raw and boiled boletus have been reported in North America, there is currently no exact information which of the boletus species growing in America are poisonous.

And yet, mushroom pickers have questions about whether there is a false boletus, what it looks like and how to distinguish an edible boletus from a false one. In fact, false boletuses do not exist. The only thing is that the boletus can be confused with the gall mushroom (bitter mushroom), which, in principle, does not look like a real redhead.

Below is a photo of an inedible gall fungus. Read more on how to spot a gall fungus in this article.

Common boletus

The cap of the common boletus (Leccinum aurantiacum) (5-28 cm in diameter): brown with shades of red or orange. It has the shape of a hemisphere and can be easily separated from the leg. The peel is removed with difficulty and only with pieces of pulp. Leg (height 4-18 cm): solid gray or off-white. A photo and description of the leg of an ordinary boletus is similar to the leg of an oak boletus - the same fibrous scales are located on it, which eventually become almost black.

Tubular layer: loose, white, yellowish or olive. Old or wormy mushrooms have a dirty gray or brownish color. Flesh: fleshy and dense, elastic in a young mushroom, soft and loose in an old one. On the cut, it is immediately white, after a few minutes it becomes bluish, and later turns black. It does not have a distinct aroma.

Common boletus

Twins: edible yellow-brown boletus (Leccinum versipelle) and colored-footed boletus (Tylopilus chromapes). The yellow-brown has a lighter cap and flesh, which first turns pink, then turns blue on the cut, and the colored-legged has a yellowish leg.

When it grows: from early June to mid-October in many countries of Eurasia, the Caucasus, the Far East, the Urals and Western Siberia.

Where can you find it: in deciduous and mixed forests. Prefers proximity to aspens, willows, birches, oaks and poplars. Never grows next to conifers. Occasionally it can be found in the glades, not far from the aspen forests.

Eating: in almost any form, only when frying, drying and cooking it darkens strongly.

Application in traditional medicine (data not confirmed and not passed clinical studies!): In the form of a tincture - an excellent remedy for cleansing the blood and skin, which is considered effective against acne. Other names: krasnik, krasyuk, red mushroom, redhead, aspen. Depending on the time of its appearance, the people call the common boletus "spikelet" (if it is an early mushroom), "stubble" (as the later boletus is called), and closes the season with "deciduous". What does an oak boletus mushroom look like?

Cap of oak boletus (Leccinum quercinum) (diameter 6-16 cm): chestnut, brown or slightly orange, in the form of a hemisphere or a swollen pad. Stem (height 8-15 cm): brown or brown, often with small scales. Cylindrical, slightly thickened at the base.

• Tubular layer: brown, with very fine pores.
• Flesh: very firm, white, with brown or grayish spots. At the cut site and when interacting with air, it turns black.
• Doubles: none.
• When it grows: from the beginning of August to the end of September in the countries of the northern temperate zone.
• Where can you find it: most often in oak groves.
• Eating: delicious in almost any form.
• Application in traditional medicine: not applicable.
• Other names: oak redhead, oak curb.

When boletuses appear

Aspen mushrooms, like many mushrooms, grow in layers. The first mushrooms may appear as early as June - together with other "spikelets", as the mushrooms of the first layer are called, which begin to crawl out of the ground during earing of winter crops and haymaking. But at this time there are still a few boletus boletus. Massively mushrooms appear a little later, in July. And they are already growing, taking short breaks for rest, until October, almost until the first frost.

Inexperienced mushroom pickers are amazed by the abundance of colors of boletus caps, sometimes doubting whether a toadstool is asking for a basket instead of a boletus? But the boletus is such a unique mushroom that there is no other similar to it, and even more poisonous. In order not to be mistaken when picking mushrooms, mushroom pickers should know what this or that boletus looks like. The thing is that the color of the boletus directly depends on the place of their growth. Therefore, there are several forms of boletus.

Boletus in section

Where boletuses grow

Redhead is one of the most common mushrooms. It is collected in the temperate latitudes of Eurasia and North America. The boletus mushroom, depending on the species, chooses one or two tree partners, not necessarily an aspen. Their roots are in close symbiosis. Therefore, redheads can be found under birch, oak, beech, poplar, willow, spruce.

Mushrooms prefer to grow in groups and are rarely seen growing alone. They choose moist deciduous or mixed forests, grow in thickets of grass, blueberries, ferns, in moss, on roadsides.

Description of the false

Not all lovers of "quiet hunting" know that there is a double boletus, considering this species to be quite unique. But in nature there is still a mushroom that is very similar to it.

Check out inedible mushrooms such as black milk mushrooms, russula, pigs, and false pigs. The boletus double is called bitterness, and also a pepper or bile mushroom. It can form mycorrhiza (symbiosis) only with conifers, so it can only be found in forests with spruces, pines, and firs.

Did you know? In some parts of North America, real boletus is used to make a dish that is served at a wedding: caps of young mushrooms are stewed with paprika and clove buds, spices are added and the newlyweds are treated (certainly in a new clay pot). Locals are sure that such food will seal the marriage forever. Let's take a closer look at the appearance of mustard.

Hat

His hat is medium in size, it is round-convex and fleshy. It is found in different colors: red-brown, yellow-red, red-orange. In young mushrooms, the inside of the hat is white, but with age it becomes grayish.

Read what mushrooms you can eat without risking your health.

Leg

It is slightly swollen, irregular in shape, thickened at the base. This part has a pink or yellow mesh. The surface is covered with small dark brown scales, and the inner layer has a tubular structure; when cut, the white color changes to pink.

Important! The double, like any boletus, does not have a filmy ring on its legs

Pulp

The flesh of the bittersweet is pink. It is so bitter that even heat treatment does not save from this.

Learn about the edible and poisonous mushrooms that grow on the trees.

Differences between edible boletus and false

Outwardly, these mushrooms are very similar, so to recognize the "impostor", pay attention to some of the nuances

• One way to identify a fake boletus is to look at the color of the flesh. As you remember, in bitterness it has a pink tint, but in real boletus the flesh is white or bluish.
• Another difference: the leg of the bitter pot is decorated with a pinkish or yellowish mesh (similar to that of porcini mushrooms). The true boletus does not have this.

To avoid severe poisoning and even death, learn how to distinguish edible mushrooms from false ones.

Remember also that the pepper mushroom is found only in coniferous forests.

Important! Gorchak in appearance is always very beautiful and presentable, because no animal will eat it because of its special taste. This fact should also be taken into account during the "quiet hunt". Picking mushrooms is an exciting process, the moment of merging with nature

But even during such a pleasant pastime, you should not lose your vigilance. This is especially true for beginners. Therefore, be sure to study the types of mushrooms that are found in our forests, and in case of doubt, consult with experienced mushroom pickers.

Boletus yellow-brown photo

It is often found throughout the forest zone in dry mixed forests (birch-aspen and spruce-birch), sometimes under the fan-shaped fern leaves, more often singly. It grows from the first half of June until the end of leaf fall, until the very frosts.

The cap is convex, later cushion-shaped, sometimes with a skin hanging along the edge, the color is yellow, orange or brownish-yellow. The tubular layer is finely porous, at first white, later off-whitish. The leg is massive, stocky, thickened downward, solid, white with black scales, grows faster than the cap - on the second day it rises to 4 cm.The flesh is white, strong, at the break it first turns pink, then turns blue and becomes almost black, without much taste or smell. The mushroom turns black when dried.