Gall mushroom (Tylopilus felleus) photo and description

Gall mushroom (lat.Tylopilus felleus)

Name Gall mushroom.

Latin name: Tylopilus felleus

Other names: Gorchak, False white mushroom.

Department: Basidiomycota.

Class: Agaricomycetes.

Order: Boletovye.

Family: Boletovye.

Genus: Tilopil.

Inedible mushroom.

Leg

31-122 mm high, 9-33 mm thick, central with respect to the cap, cylindrical or thickened towards the base, creamy yellow, or slightly creamy brownish, often whitish or yellow in the upper part, there is also a reticulate along the entire length pronounced pattern of brown shades, up to black.

Hat

42-110 mm in diameter, in young fruiting bodies it is hemispherical, as it ripens, it becomes cushion-shaped or spread, in less humid weather dry, when the humidity of the environment is increased, the surface can be sticky. The skin is velvety, yellowish-brown, yellowish-brownish, gray-ocher.

Hymenophore

Adherent at the junction with the stem, the tubules are whitish, with age they acquire a pinkish tint, length up to 22 mm, rounded or angular pores of small size, if damaged, they change color to drill-brown.

Pulp

It is whitish, sometimes light yellow in color, at first soft, then it becomes looser, the color turns a little pink on the cut. Without a pronounced odor, sweet at first, later with a very bitter taste.

11-15 x 4-5 microns, ellipsoid-fusiform, smooth.

Habitat

Prefers sandy soils, but also occurs on old tree remains. It can be found both in deciduous forests and in conifers, under the crowns of trees and on the edges.

Similarity

The gall mushroom can upset the mushroom picker by getting into the basket in the place of the porcini mushroom (Boletus edulis). The most important difference is the color of the pores, the gall fungus has a pinkish tint and a pronounced mesh pattern on the stem. However, while the fruit bodies are not mature, the tubes of one and the other are white, so if there is even the slightest doubt, it is better to taste the pulp. Although sometimes bitterness can only appear after heat treatment.

The nutritional value

An inedible mushroom that tastes very bitter. Even accidentally hitting the dish, he will definitely completely ruin it, making it unbearably bitter. However, it is believed that after boiling, the bitterness disappears, whether this is due to territorial characteristics or not, remains unknown.

The difference between gall mushroom and boletus

And most importantly, it is worth mentioning - the resettlement of useful mushrooms is noticeably different from the preferences of bitterness, the same boletus cannot be found near a rotted tree, rhizome or hemp.

The similarity of white and bile mushrooms is undeniable, but there are also some nuances here.

For example, pay attention to the color scheme of the “hats” - the cap of the porcini mushroom has a dark shade on the top and greenish-yellow on the inside, while the false white is known for its pink insides.

The leg should also be of interest to the avid forester - in the porcini mushroom, it is of a pronounced light shade than in the bitterness. A distinctive feature is the dullness of the mesh on the original representatives, bitter cannot boast of this.

But in order to avoid a mistake in the choice, the specialist is advised before going out on the hunt, be sure to look at the photo of the gall mushroom. This will make it much easier to distinguish the substitution and choose a healthy product for future dishes.

Medicinal properties

Abroad, primarily in France, experiments were carried out in which the following medicinal properties of bittern were identified:

stimulating immunity;
antitumor activity;
restoration of liver cells;
antibacterial;
choleretic.

In this country, false white preparations are mainly used. They did not receive wide distribution around the world.

The mushroom world is too rich and varied to dwell on false whites. You should not eat anything that can spoil not only the taste of all the harvested mushrooms, but also your health.

Description of the false porcini mushroom

In the vastness of the CIS, the bile mushroom is often called a false porcini mushroom, since the hat and the leg are very similar to this beautiful representative of the forest. However, unlike the latter, it has an extremely unpleasant bitter taste, which is why it got its name. His Latin name is Tylopílus félleus. A common international nickname is bitter tolopilus. Russian synonyms - gorchak, hare lip mushroom.

Belongs to the bolet family, the main characteristic of which is the presence of a tubular hymenophore. Rod - tilopil; these mushrooms love to sprout in places of rotting trees, and therefore have a specific taste. Sometimes they are poisonous due to the high content of toxins. Many people believe that the taste of bitterness does not disappear during cooking, but it cannot be classified as dangerous.

A bit of history

It was first discovered by the French scientist Pierre Boullard back in 1788. Even then, BOLETUS was divided into small genera. 100 years later, Petter Karsten began to study the fungus, and in 1881 he transferred the bile fungus to the genus Tilopilus. The identification principle was quite simple - a specific germination medium and a tubular hymenophore. A hundred years later, Friedrich Rostkovius, Lucien Kvelet and many others were engaged in research. They could not come to an agreement and every 10 years they assigned this species to different families and genera. As a result, most of the information about the gall fungus was lost.

They returned to it already in the 21st century, in 2013. Thanks to high technologies and knowledge in genetics, scientists agreed that the fungus still belongs to Tylopilus, since the species has a number of characteristic mixed characters that determine their importance in nature and pharmaceuticals. The mushroom is tubular, therefore it belongs to the genus Tolopilus.

The name fully justifies itself; just like 100 years ago, researchers describe it as inedible and undesirable. Due to the fact that it selects rotten cramps and grows mainly on acidic soils, it accumulates bitterness in itself, which sometimes does not disappear even after boiling.

Is this fungus a parasite or not?

He is not a parasite; moreover, he is a kind of forest orderly. It grows only on already felled trees, absorbing mineral residues. The closest plant partners take away nitrogen from him, which they desperately need on acidic soil.

And also the mushroom, due to its strong bitterness, repels insects that strive to spoil it. Therefore, it rightfully deserves a proud name - the orderly.

Hat

It sometimes reaches 30 cm, but the average size is 15 cm.It can be of a different shade, it depends on the place of growth of the mushroom: it has a nut color - if the bitterness settles on a snag, gray-yellow, pale brown and cream, which makes it look like white ...

At a young age, the cap has a convex shape, but later becomes flat. During the rainy season, it is covered with mucus, in the warm and dry seasons - rough and, accordingly, dry. The skin on it does not flake off.

Hymenophore

It is the flesh under the cap that determines the type of mushroom. The hymenophore is tubular and spongy; in Gorchak it is of the first type. Even a beginner can determine this, it is enough to break the cap of the mushroom and inspect - there is an accumulation of small tubes up to 3 cm long.At a young age, the color of the hymenophore is white, and when the cap reaches 15 cm, it becomes pink. He does not go to the leg. Due to it, it has the ability to reproduce; in adulthood, spores are released from here, which are actively carried by the wind, animals or even humans.

Cut pulp

The pulp is white and feels dry. She tends to blush with age, often does not change color on the cut. Has no smell, is not affected by insects and worms.

Leg

In a young mushroom, it barely reaches 4 cm, it grows on average up to 12 cm, its maximum thickness is 2 cm.It has a characteristic cylindrical shape, tapers towards the cap. Feels fibrous, cream colored. A distinctive feature is a bright brown mesh that peels off easily. Sometimes during the ripening period, small pink specks of dust (spore powder) may remain on it.

Gall mushroom. Description of appearance

And yet, the object of our attention received the name false white for a reason. Possessing the most similar appearance, the bitter has a massive and strong leg, the diameter of which often reaches 7 cm, and even more in length - as much as 9 cm.

The base is widened, on the outside there is a characteristic fibrous layer of the reticular layer, predominantly brown or brown in color. In places of kinks, the color palette instantly changes, acquiring all shades of a pink palette.

As for the cap, it is several times larger than the leg itself, takes the form of a hemisphere painted in light brown tones.

The more the mushroom is, the more the hemisphere is exposed to cracks and fractures, it resembles a pillow. Changes also apply to color - the older the gall fungus, the brighter the yellow-brown hue.

A distinctive feature is considered to be the amazing inviolability of the false boletus - not a single chink or dent. This is due to the fact that insects purposefully avoid the mushroom, not daring to taste it. Which is not recommended for humans.

Attention! Do not forget to clarify the appearance with the foresters of your region, due to the wide variety of color palette - representatives of the species may have a "headdress" of both reddish and gray shades.

How to distinguish a false porcini mushroom?

The gall mushroom is not considered valuable in Russia, and mushroom pickers avoid it, preferring the more famous and tasty varieties of Boletovs. In order not to be mistaken and not to confuse false white with a real boletus or boletus, you need to remember their main differences:

in a false place, the cut darkens, acquires a pink-brown tint, does not change its color in white, in a boletus it turns pink;
the tubular layer of bitterness is also pink or white, while in white it is gray or yellow;
unlike boletus boletus, gorchak does not have scales on its legs;
pests bypass it, so the false mushroom does not worm;
the mesh on the legs of the boletus is lighter than the main color, and in the false representatives it is darker;
if you taste the bitter on the tongue (its pulp), you will feel strong bitterness, burning;
false whites can grow on tree stumps or open roots.

An experienced mushroom picker will tell you how to distinguish a gall mushroom from a white (or boletus) in appearance:

Poisoning with a gall fungus (false white fungus).

The gall fungus is an inedible fungus, but it is not poisonous. The pulp of bitterness contains toxic substances, the presence of which explains its name. This bitterness increases several times during heat treatment, so it is extremely rare for a person to eat a large amount of this mushroom at a time. That is why cases of food poisoning with gall fungus are rare. Most often this happens when the mushrooms were picked by mistake, mistaken for porcini or boletus and used for conservation. Thanks to the vinegar and various spices used in the recipes, the bitterness is partially masked. Toxic substances contained in the pulp of bile fungi begin to destroy the liver when it enters the human body. Symptoms of gall fungus poisoning do not appear immediately, but only a few weeks or even a month after drinking bitter gourd.

Edible or not?

Many amateurs believe that the mushroom is extremely dangerous and cannot be eaten, but this is not the case. Of course, if improperly cooked or eaten raw, it will cause severe diarrhea and mild poisoning. But you can get rid of the toxic bitter taste with plain vinegar.

In France, to eliminate bitterness, chefs boil the gall mushroom in milk and then grind it. Its main advantage is its bright and rich smell.In China, gorchak is even sold as a natural seasoning.

The main types of boletus

Common boletus (Leccinum scabrum)

The best appearance of this group is characterized by a smooth hemispherical cap with a diameter of up to 15 cm. The peel is chestnut with a grayish, black or reddish tint, in young mushrooms it is light. The leg is up to 20 cm high, slender, wide at the base, the surface is mottled with a scaly dark pattern.

The pulp is grayish-white, then gray, does not darken at the break, at first it is hard, then soft, porous. The structure is spongy in rainy weather. Pleasant taste, mushroom aroma.

Marsh boletus (Leccinum holopus)

A tall mushroom with a very light, almost white convex cap, up to 15 cm in diameter. The skin is thin, sometimes greenish or brown in color. The stem is long, refined, often curved, cap color or brownish. The tubules are whitish-cream, then brownish, turn green when pressed.

The pulp is creamy, later with a yellowish-green tinge, does not darken when broken, watery, fresh in taste, with a slight mushroom aroma, often odorless.

Harsh boletus (Leccinum duriusculum)

The fleshy strong species rarely turns worm, and for this quality we are especially fond of mushroom pickers. The cap is up to 15 cm in diameter, hemispherical, then convex, concave in older specimens. The skin is velvety at first, then smooth, matte, in damp weather - slippery, light chestnut, with a red glow, often with a lilac tint. Leg up to 15 cm high, cylindrical, thickened in the center, cream-colored, covered with a reticular scaly pattern.

The tubules are creamy, and greenish-brown when touched. The pulp is tight, white-creamy, at the leg it is greenish-yellow, on the broken cap with a pink tint, when cut at the very leg it turns green or blackening. The taste is neutral, the aroma is pleasant, mushroom.

Boletus varicoloured (varicoloured boletus) (Leccinum variicolor)

Externally and in culinary use, the species is similar to boletus boletus. The cap is variegated - brown with whitish-gray spots and stains, sometimes the main color is brown, almost black, reaching a diameter of 15 cm. The stem is brown, cylindrical, even, turns green at the base.

The tubular layer is off-white with a bluish tinge, darkens when pressed. The pulp is creamy white, when broken, it acquires a pink tint, at the leg - red or green. The structure is watery, the taste is fresh, the smell is light, mushroom.

Pink boletus (Leccinum roseafractum)

The hemispherical cap eventually becomes cushion-shaped, reaching a diameter of 12 cm. The skin is yellowish-brown or brown, often spotted, with light streaks. The leg is low - up to 10 cm, sometimes curved, the surface is light, with a black-brown scaly pattern.

The tubes are creamy, turning pink when pressed. The pulp is tight, light creamy, turns pink when broken, later becomes dark. The smell is insignificant, the taste is simple.

Boletus gray (hornbeam) (Leccinum carpini)

Appetizing mushroom with a round cap up to 15 cm in diameter, which is hemispherical at first, then cushion-shaped, later flat. Skin color in brown-gray tones - from light gray to brown, olive, black, in the center at the edges - yellowish. The surface is velvety, first wrinkled, then matte, cracked in heat, slippery in wet weather.

The leg is high - up to 16 cm, thickened at the top, the surface is light, darkens when pressed, speckled with black scales, which later become brownish. The tubules are white, creamy gray, brown or purple when pressed.

The pulp is whitish with a yellow tone. At the break, it acquires a deep pink or red color, and later becomes black.

Black boletus (blackhead) (Leccinum melaneum)

Squat appearance with a dark brown hemispherical cap, then convex, up to 10 cm in diameter. The leg is up to 12 cm high, even, brown or grayish, abundantly speckled with darker scales. The skin is velvety, then matte, in dampness - sticky.

The tubules are large, creamy or grayish-white. The pulp is tight, white, does not darken or slightly blue when broken. Mushroom aroma, neutral taste.

So, a birch tree or a birch tree?

The topic at the bus stop seemed to me not devoid of meaning, but I did not interfere, since the disputants were already waving their hands and getting personal. And it would be fine in academic circles, there scientific reputation may depend on such subtleties. So no - in a small Kuban village, where the word "mycology" is familiar to very few. And here it is! Well, let's figure it out.

In fact, the birch tree is the birch tree and it is. Only the boletus is also a boletus. It is in the Boletov family that there is such a genus - Léccinum, or Obabok, which includes different types of boletus and aspen mushrooms. That is, a boletus is like a boletus, but a boletus is not necessarily a boletus, it can be a boletus.

But they argue about something else: about the thickness, density and color of the leg, about the smoothness, wrinkles or cracks of the cap. About the color of the cap and the tubular layer, the degree of darkening of individual parts, as well as about where they prefer to grow.

In fact, discussions are going on around different types of boletus. Including, about the hornbeam (Leccinum griseum), which is often found in our places, since the forest here is mainly oak-hornbeam. Here he is the main contender for the proud title of "obabok". He is a bobcat, of course, but at the same time he is a gray boletus, or elm.

In young brown caps, the caps become more and more flat as they grow.

About the culinary properties of boletus

Most species have similar culinary properties and can be used in the same way. The disadvantage is the darkening of the pulp during heat treatment. Here you need to either get used to (the preferred option), or use it so that it is not so noticeable - in the form of mushroom powder, for example.

For the rest, the culinary properties of mushrooms are excellent - they can be fried, stewed, pickled, dried, made mushroom caviar from them and cooked soup - in any case, it will be delicious.

In most boletus trees (except for the hardy and blackheads), the tubular layer does not differ in density, it creeps up during cooking and stewing, so many housewives remove it.

The aroma of mushrooms is very good, adding dried mushroom powder to different dishes significantly improves their taste and smell.

The use of mushrooms in cooking has its own laws. If there is a desire to cook a tasty, but ballast dish (especially those who are losing weight will appreciate it), the nutrients from which are only slightly absorbed by the body, then the mushrooms are simply cut.

If you need to get the maximum nutritional effect, it is passed through a meat grinder, strongly grinded with a blender, or mushroom powder is used. Grinding destroys indigestible cell walls, "releasing" all useful.

In general, boletus mushrooms are wonderful mushrooms. Nice to assemble, easy to handle, easy to cook and delicious to eat!

Should I cook gorchak?

Cooking a gall mushroom is worth it, it can diversify the diet of the forester and give a lot of pleasant taste sensations. However, overeating still should not be, in most cases it will cause a laxative effect.

Tolopilus is best used dry and ground, as is done in China, to enhance the flavor of the dish. The taste of the mushroom, when removed from the bitterness, resembles a light fruity sweetness. It depends to a large extent on the place of germination. If the mushroom is harvested under a pear or peach, then, naturally, the taste will be wonderful.

It contains a large amount of beneficial carbohydrates and amino acids that will help in the fight against cancer. Studies have revealed its anticarcinogenic properties, so it is especially recommended for use by city dwellers.

Cooking precautions

In general, the mushroom is not dangerous, but it should not be cooked with other relatives or without processing. In a saucepan with food, you can spoil all the food, even with one small bitterness. The taste will resemble an improperly cut fish whose gallbladder has been ripped open.

It is not recommended to cook it, then it is very difficult to wash the dishes. You can follow the example of the French and get rid of the bitterness by boiling it in milk. Then the product can be safely used as an addition to the soup.

Pickling

You can get rid of tolopilus from its specific taste by pickling it in vinegar. Garlic, onions and bay leaves are also added. After a few days of such processing, there will be no trace of bitterness. The mushroom has a dense structure, so the beneficial properties do not disappear, and it can become a worthy replacement for boring mushrooms.

In Mexico, it is pickled in pepper and is actively sold in bazaars, but such a "double" effect can lead an unprepared body to severe poisoning.

Regular soaking will also help improve flavor and avoid poisoning. The gallbladder is cut crosswise into two parts and placed in a bath of warm water. It is necessary to soak the mushroom for 2-3 days, periodically changing the water. After that, it can be safely pickled and salted for the winter, there will be no bitterness and indigestion. You can eat either separately or with your favorite dishes.

To increase the shelf life of the harvested mushroom, it must be wrapped in paper and placed in the refrigerator.

Poisoning and treatment

The main danger of tolopilus is bitterness. Smokers need to eat it carefully, as they may have a decreased sensitivity of their taste buds. After pickling, the bitterness should completely disappear, but if this does not happen, the mushroom should be disposed of. If it enters the body in large quantities, it can cause not only poisoning, but in some cases, and cirrhosis of the liver. A cumulative effect occurs and symptoms may appear even 3 weeks after consumption. Eating large quantities of mushrooms is not recommended.

Symptoms Indicating Intoxication and First Aid

The only help in case of poisoning is to call a specialist and be sure to tell about the product used. Only the procedure for the complete removal of toxins from the body will help. Symptoms - impaired concentration, weakness, vomiting with bile secretion.

Little is known about him, but modern research back in 2013 recorded an increased content of antigens that are able to fight tumors and cancer. In China, where traditional medicine is at the highest level, the beneficial properties of the mushroom have already been proven and it is actively used.

Gorchak is able to lower sugar levels, so it makes sense to consume it at least in small quantities for people prone to diabetes.

Where and when do mustards grow?

The distribution area of bile fungi is wide enough, as well as its edible counterparts - boletus and white boletus. They are found in the forests of Europe and Asia, North America. In Russia - in the Caucasus, Western and Eastern Siberia. Gorchak grows in the middle lane, in coniferous, mixed, deciduous forests, is unpretentious and forms mycorrhiza with many tree species.

The fruiting period of the bile fungus differs depending on the region of growth:

Fertility begins throughout the forest zone in June-July (as a rule, in the middle of the summer season), and ends in September-October.
Where autumn comes early, the lifespan of mushrooms decreases, but not much. After mid-October, you won't see them anymore.

Pepper mushroom, how to cook. Description of the pepper mushroom: similar to gall

One of the representatives of the class Agaricomycetes and the Boletov family is a pepper mushroom. It grows throughout the European area and the Far East. Description of pepper mushroom

Description of the mushroom

Pepper mushroom, or pepper oil can, prefers dry soils and coniferous forests. Mycorrhiza forms with pines and spruces. Less commonly found under cedars. It has an attractive appearance for a novice mushroom picker. Its description:

a hat of medium diameter (2-6 cm);
the shape of the hat is convex, rounded;
rusty to red color;
the hymenophore is tubular, in color it may coincide with the color of the cap or be darker than it;
the pulp is homogeneous, yellowish;
leg height 4-8 cm;
thickness 1.5-2 cm.

The surface is pleasant to the touch, velvety and dry. At the break, the pulp becomes red. It tastes like pepper, hence its name - "pepper mushroom". The aroma is pleasant.

Spores and spore powder are yellow. There is no ring or “ruffle” on the solid leg; "Skirt" from the remains of a private bedspread.

Fruiting begins on hot July days and lasts until the end of autumn. Grows in small groups of 2-3 pieces.

Pepper mushroom prefers dry soils and coniferous forests

Similar species

Pepper mushroom is sometimes confused with common oil. The main difference is in the taste and red color of the spore-bearing layer. Also, bitter and goat are related to similar species.

Gorchak

Fans of "quiet hunting" know how the pepper mushroom differs from its close relative, the bitter mushroom, or gall mushroom. Its appearance is characterized by the following features:

the hat is light, beige or brown, with a red tint;
the leg is uniform, yellowish-orange;
tubes are light green or brown;
the taste of the pulp is unpleasant, bitter;
fine fiber pulp;
the color of the pulp is white.

Its flesh turns red when cut. The stem is 10 cm high and up to 2.5 cm in diameter. Gorchak is inedible because of its bitter taste. The flesh tastes the same hot and spicy as that of a pepper mushroom. Some mushroom pickers recommend soaking the bittersweet in salt water and then cooking it.

Goat

Another double, a similar edible species, is the goat, or dry oiler. Its description:

the hat is beige or brown, with a red tint;
the surface of the cap is slightly mucous;
the leg is yellow, heterogeneous in color;
the layer of tubules is milky pink;
the flesh is pink, tasteless or slightly sour;
the smell is expressionless.

Goats grow under pines and firs. They feel good on acidic soils, prefer moist places. More often found in Europe and Siberia, in the Far East and the Caucasus. Fruiting of mycelium begins in the last days of summer. Goat is a mycorrhizal forming agent, most often it is typical for pine.

Irina Selyutina (Biologist):

Very often, for some unknown reason, perhaps due to the presence of the word "pepper" in the species name, novice mushroom pickers often confuse pepper mushroom (pepper oil can) and pepper milk mushroom. Not only do they differ sharply in appearance, they also belong to different taxonomic groups:

pepper mushroom: a representative of the Boletov family, genus Halciporus;
peppercorn: a representative of the russula family, genus Millechnik.

But there is confusion. To prevent this from happening, remember the following features of the appearance of a load of pepper:

cap: white or with a cream shade, with a diameter of 5 to 20 cm, in the center there may be reddish spots and cracks;
the shape of the cap: in young mushrooms - slightly convex, in older ones - funnel-shaped;
the surface of the cap is matte;
hymenophore: lamellar, represented by narrow plates descending to the pedicle;
pulp: white, firm and brittle at the same time;
leg: white, dense, often tapering towards its base, reaches 8 cm in length, thick (up to 4 cm);
milky juice: white, acrid, when in contact with air, it becomes greenish-olive or bluish.

Poisoning symptoms

Of course, it is simply impossible to get severe poisoning with bitterness, which is due to its unsatisfactory taste, thanks to which no one will dare to cook a full-fledged dish from this mushroom. Even when mixed with other types of mushrooms, bitter gourd has a very characteristic, unpleasant, bitter taste, which makes it almost impossible to eat it.

The priority measures that should be taken in case of poisoning with gorchak include:

washing the stomach with salted water until the mushrooms eaten are completely released;
the use of activated carbon, "Enterosgel", "Polisorba", "Polyphepan" or "Smekty".

If first aid is provided correctly and in a timely manner, then symptoms of poisoning such as diarrhea, dizziness, stomach pain are not observed. Also interesting is the fact that resinous substances make it possible to make some preparations from Tylopilus felleus and to use the gall mushroom bitter mushroom in folk medicine as a very effective choleretic agent.

How to store a grabber

An important point in the preparation of a hornbeam is the container. Plastic bags are not suitable for these purposes, as mushrooms in them die and quickly deteriorate. The best option is a traditional basket: it allows air to pass through and allows the mushrooms to lie freely without squeezing each other.

Also, in search of mushrooms under the leaves, a long stick with a spear at the end is a good helper. It also protects against contact with poisonous plants.

Grabovik is a plant that, due to the loose texture of the cap, cannot be stored for a long time and should be processed as quickly as possible. Experts recommend doing this within 12 hours of collection.

After returning home, the mushrooms are carefully sorted out. First of all, the collected grabos are checked for the presence of worms, for which they are cut and carefully examined. If infected parts are found, they are cut out. Completely affected specimens are discarded.

Also, mushrooms should be removed, in which individual parts have a darker color, which may be a sign of decay.

Gray boletus (hornbeam) has high taste properties and is suitable for all types of workpieces. It can be frozen, dried, salted, pickled.

Preliminary preparation

With any kind of workpiece, with the exception of drying, the first step in using the grabber is pre-processing.

Mushrooms are wiped with a sponge to remove dirt, moss, etc.

Particular attention is paid to the base of the leg.
If the hornbeam is assembled on sandy ground, then the leg should be scraped off using a knife.
In older specimens, the tubular layer is removed. It can only be left if the mushrooms are to be pickled or salted.
In a sufficiently large container, boletus mushrooms are poured with plenty of water and washed thoroughly by hand.

The procedure is repeated several times. Then the mushrooms are poured with water and left to soak, during which various debris and impurities lag behind them, which are easy to remove.
The washed mushrooms are thrown into a colander and allowed to drain.

The next mandatory stage of preliminary preparation is boiling. How to cook a grabber? Boiling is carried out in two stages: at the beginning, to remove debris and pests, the mushrooms are poured with water, brought to a boil, the liquid is drained. Then cook in clean salted water until tender - about 20 minutes.

Boiled mushrooms are stored in the refrigerator for no longer than two days. They can also be placed in plastic bags with sealed valves and frozen. In the latter case, the shelf life is significantly increased.

How to cook

The grabovik resembles an ordinary boletus in its taste and culinary recipes for it can be safely borrowed from its relative. There are a lot of ways to prepare a hornbeam and they are very diverse. The mushroom is delicious in almost any form and is used for making sauces, soups, roasts, as a filling for pies, fried, stewed. Suitable as an ingredient for other dishes.

You should also pay attention to the fact that in its raw form, the hornbeam brings harm to health, only after heat treatment the taste and aroma of the mushroom are fully revealed.

Notes (edit)

«bilious and gall». Bukchina B.Z., Sazonova I.K., Cheltsova L.K. Spelling dictionary of the Russian language / reviewer: Academician of the Russian Academy of Sciences N. Yu. Shvedova. - 6th ed. - M.: AST-PRESS BOOK, 2010 .-- S. 244 .-- 1296 p. - (Desktop dictionaries of the Russian language). - 3000 copies. - ISBN 978-5-462-00736-1. (By order of the Ministry of Education and Science of the Russian Federation No. 195 dated 06/08/2009, the dictionary was included in the list of grammars, dictionaries and reference books containing the norms of the modern Russian literary language when it is used as a state language.)
Lamaison J-L, Polese J-M. The Great Encyclopedia of Mushrooms (unspecified). - Cologne: Könemann, 2005 .-- S. 27 .-- ISBN 978-3-8331-1239-3.
Bauchet J. M. Experiences sur les proprietes curatives des champignons. Bull.trimestr.Soc. mycol. France, 77, 4, 1961