Boletus mushrooms or boletus are edible mushrooms. They are prepared for the winter in several ways. The subspecies is found everywhere, differs in its taste, does not deteriorate for a long time. It is important to be able to distinguish the main types of mushroom in order to know how to cook them correctly.

There are about 40 known species of babka mushroom, which are similar in appearance. In young mushrooms, the cap is milky white, as it grows, it first turns pink, then acquires a dark brown hue. The skin on the surface of the cap may swell - this is a sure sign of the aging of the fungus. The hat of mature boletus is elastic to the touch, in the shape of a hemisphere. The spores also change color depending on the age of the obabka: in young boletus spores, the spores are of a delicate olive hue, later they become brown.

At high humidity in the forest, a sticky substance, which in appearance resembles mucus, covers the hat of the obabka. The pulp of the fungus is dense, slightly dark in comparison with other mushrooms. With aging, the pulp becomes more heterogeneous, the density changes, the pulp becomes more friable. A high growth rate is noted in this particular type - under favorable conditions, the obobok can add 3-4 cm in growth.

The stem of the boletus at the root is wide, gradually narrowing closer to the cap. The diameter of the stem of individual mushrooms can reach 5-6 cm in height, the mushroom grows up to 10-12 cm and looks large. Along the entire length of the leg there are coarse scaly outgrowths of a dark brown color.

Helpful information. It is recommended to collect mushrooms of this species on the 6th day after they appear from the ground. At this point, the obabok is fully grown. On the 7th day, worms enter the cavity of the fungus, and it becomes unsuitable for human consumption.

Types of boletus

On the territory of the Russian Federation and in the CIS countries, 9 species of representatives of the family are most often found. These mushrooms are not poisonous, but not every mushroom picker is able to recognize one or another species by external signs. Common subspecies of bugs:

• Black.
• Ordinary.
• Rosy.
• Bolotny.
• Ashen.
• Grabovik (gray).
• Tundra.
• Harsh.
• Multicolored.

Two subspecies of boletus deserve special attention: ordinary and hornbeam. These mushrooms are found in almost any forest and are most often caught by mushroom pickers. Among the people, these subspecies have several aliases: grandmother, birch and strong man.

Common boletus has an excellent taste, it is harvested for the winter. According to the description, the cap of the mushroom is dense, of a regular convex shape, covered with a reddish-brown skin. The leg is long, medium thickness. There are scales of a dark shade. Spores are large, clearly visible from under the cap.

The cap of the hornbeam is covered with skin of different shades - from almost black to ash-gray. The representative of this species is low, but large. The pulp is fleshy, dense, white or light brown. The stem is thickened closer to the roots, the spores are not visible.

Where do birch trees grow?

The boletus mushroom is most often found in deciduous forests in which birches are found. It is for the place of growth that the mushroom got its name. Often this species grows on the edges of forest paths, in mixed forest plantations. In coniferous plantations, it can be found extremely rarely. Mushroom picking begins in autumn, during the flowering of bird cherry.

The growth of the tree is not affected by the temperature regime, the main condition for growth is the presence of birches in the planting. It occurs at the foot of dwarf birches, in the tundra and forest-tundra. These mushrooms grow for 1.5-2 months, until mid-autumn.

How to collect boletus?

It is necessary to prepare in advance for a trip for mushrooms with boletus mushrooms. It is best to go for butterflies after the rain, at the height of the season, for 4-5 days. At this point, the strong man will grow up and become large. It is recommended to go to the forest early in the morning.

You must have a wicker basket or box with you. It is not recommended to put the prey in a bag, the dough may be wrinkled. Boletus often "hide" in tall grass, so you need to have a long stick with you. With its help, the grass is moved apart, and the risk of crushing the grass is almost zero.

Helpful information. The stem of the mushroom is cut off with a knife. It is impossible to uproot mushrooms, in this case the mycelium is damaged and reproduction is suspended. Mushrooms for the next season may no longer grow.

Cooking methods

Dishes from boletus are considered hearty and healthy for the human body. The composition of the obabka contains a large amount of protein, acids of organic origin and amino acids. The nutritional value of representatives of this species is high, but the calorie content is low. Boletus mushrooms can be cooked as an independent dish, or as a side dish for meat and vegetable dishes.

There are many recipes, according to which boletus:

• Pickled.
• Salt.
• Dry.
• Freeze.

In addition, obabki are boiled, fried and stewed. During heat treatment, the strong man does not lose its edibility and useful properties. Before cooking, a batch of mushrooms must be disassembled. Loose boletus are subject to culling; only dense boletus boletus are eaten, without damage and worms.

It is better to freeze those hornbeams that were not in the water. Before freezing, it is necessary to cut off the legs of a strong man, place the dough in a plastic bag and place it in the freezer.

Helpful information. In order for the hornbeams to digest faster in the stomach and not provoke indigestion, they must first be boiled. The cooking process takes 2-3 hours.

Boletus has a "double". It is important to be able to distinguish between edible and false, since eating the latter is fraught with severe poisoning. The false boletus has no specks on the leg. The color of the cap is also very different, in the false it is a greenish-brown hue. The taste of pseudo-babka is bitter.

Valuable boletus mushroom is one of the most popular in our country. It grows in deciduous forests, most often in birch forests - hence the name. Outwardly, boletus boletus is recognizable, but not everyone knows how to distinguish them due to the fact that there are many varieties of them that differ in appearance. Popular names of boletus: birch, blackhead, obabok.

Description and features of the mushroom

The boletus belongs to the genus Leccinum (Léccinum) or boletus of the family Boletaceae, which, in addition to the boletus themselves, also includes boletus. Forming mycorrhiza with birch, it is found, as a rule, near these trees. The characteristic appearance distinguishes boletus from other mushrooms:

• Hats are convex, dull, dry. Diameter up to 15 cm.
• The color of the "head" varies from gray to black. There is a species of mushroom that has a white cap surface.
• In young specimens, the hat is white below, with age it acquires a gray-brown hue.
• The leg of the boletus is light, slightly thickened (thickness up to 3 cm). It reaches a height of 15-17 cm. It has longitudinal dark scales.
• The flesh of the mushroom is white, does not change color at the break, with rare exceptions. Young specimens inside are dense and tender, when they grow up, the flesh becomes loose.

The chemical composition of the boletus

The benefits of boletus are due to the content in it of a large amount of vitamins, fiber, easily digestible proteins and carbohydrates, which it receives due to interaction with the roots of the tree. The nutritional qualities of the mushroom make it similar to meat. It also contains a complete set of amino acids necessary for a person. And in terms of the content of mineral substances, it is comparable to the porcini fungus, only slightly inferior to it.

• potassium - the most;
• manganese - 37% of the daily requirement;
• calcium - 18% of the daily value;
• phosphorus;
• sodium;
• magnesium;
• iron.

The dense fleshy part of the boletus mushroom is a source of coarse dietary fiber. Its value lies in a well-balanced protein.

The nutritional value of boletus is as follows:

• per 100 g of product - about 20 kcal;
• water - 90.1 g;
• fiber - 5.1 g;
• proteins - 2.3 g;
• carbohydrates - 1.2 g;
• fats - 0.9 g.

The value of the boletus

In terms of value, boletus is in second place after boletus, the “king of mushrooms”. It is eaten in any form: boiled, fried, dried, pickled. Obabki are well preserved for the winter in dried or salted form. Subsequently, sauces, fillings for pies and just snacks are obtained from the blanks. It is advisable to choose young mushrooms in the forest, especially for salting.

Boletus is a rare example of a mushroom that is useful to everyone without exception. In rare cases, we can talk about intolerance to mushroom cultures, only then it is not recommended to eat obabok. For the rest, it only benefits. Dietary fibers of the pulp, getting into the stomach, act as an absorbent. From the food they digest, they collect all the harmful particles and remove them naturally. Due to the content of a large amount of potassium and phosphorus, the mushroom is useful in that it improves the functioning of the kidneys, adrenal glands, and also regulates blood sugar levels.

The benefits of obabka are as follows:

• Clears toxins.
• Good for skin.
• Normalizes the work of internal organs (liver and kidneys).
• Improves the structure of enzymes.
• Enriched with useful elements.

You can take it in food with a diet. Boletus, like any mushroom, is a good substitute for meat. But it is advisable to make soups out of it, less often - fry and not eat in a salty form. An ideal option for diet food is a mushroom pie, stew or boletus sauce, used as an addition to other dishes.

Varieties of the fungus and its growth

Boletus mushrooms are common mushrooms that have several varieties. There are four main ones: ordinary, black, white or marsh, turning pink. Other varieties are less popular. They are combined into a common group or called close relatives with the common boletus and its brethren (presented above). This is due to the fact that they differ in appearance, distribution area and even taste.

common boletus

The most valuable (from a culinary point of view) representative of the species and the best in taste. It has all the advantages of an edible mushroom. The appearance is classic for a boletus: the leg is strong, it may have a thickening downwards, the hat is smooth, brown in the shape of a hemisphere. It is uniformly colored, ranging in color from light gray to dark brown. Coloring depends on growing conditions, as well as the type of tree with which mycorrhiza is formed. It doesn't have to be birch.

The mushroom grows on the edges, clearings, in birch forests, among young trees. It usually chooses mixed forests, in some years the yield is high - the fungus is found in large quantities. Often, boletus can be found in spruce plantations interspersed with birches. Mushroom pickers "hunt" for common boletus from the beginning of the summer season until late autumn.

Black birch

Its other name is blackhead. The mushroom is distinguished by a darker, brown cap, smaller in diameter than the ordinary one. With age, the hat becomes even darker. Its surface is dry, but after rain it becomes slippery. The length of the leg is about 12 cm, dark scales appear on it. The flesh is firm, on the cut it acquires a bluish tint. The tubes are large, dirty white or gray.

Blackheads are a rarer type of mushroom compared to relatives. They prefer to grow in damp places: along the edge of swamps, in pine forests, thick grass, birch forests do not bypass. They grow from August to November - this is a late variety of mushrooms. In terms of taste, the blackhead is not inferior to the common boletus. Finding it in the forest is the joy of a mushroom picker.

White (marsh) boletus

The distribution area of ​​​​this fungus is swampy areas, mossy dark forests, flooded birch forests. Hence the name - swamp. Outwardly, it differs from its relatives in a light, almost white hat. In young specimens, it has the shape of a hemisphere, becomes more open with age, but does not fully open. White scales appear on it, which darken as they dry.

The skin and flesh may have a greenish tint, and the spore powder is ocher in color. The leg turns blue. The pulp is loose, easily broken. It has no strong odor or color. In terms of taste, the swamp loses to common boletus - it is more watery and nondescript. The fungus is often found, but does not differ in high productivity. Mushroom pickers find marsh boletus from mid-summer to October.

Pinking boletus

The pink or oxidized representative of the butterflies differs from its relatives in a low, thin leg, which tends to bend towards the sunny side. The cap is pillow-shaped, the skin color is from gray-brown to brown. The tubular layer is whitish, dirty gray with age. On the cut, the flesh does not darken, like everyone else, but turns slightly pink, acquiring a brick-pink hue. Hence the name.

The pinking species is found in the northern forests mainly in autumn. It grows in swampy areas, in birch forests in damp areas. As a rule, mushrooms are found in groups, grow separately. They form mycorrhiza with birch. Pink butterflies are rare, they prefer peat bogs overgrown with moss or dense grassy thickets. Mushroom pickers can find them along the way of collecting cranberries: around lakes, drying marshes, in damp forest hollows.

gray boletus

Its other name is elm or hornbeam. The fungus, common in the Caucasus, forms mycorrhiza with hornbeams - trees from the birch family. But it can also be found under other deciduous trees - hazel, poplar, birch. Fruiting from June to October. Outwardly, it does not differ much from the common boletus.

The cap of the hornbeam is olive-brown or brownish-gray, has folded edges. Its surface is velvety, uneven. The skin of mature mushrooms sometimes shrinks, exposing the flesh of the cap and the porous layer. The pores of the fungus are very small, angular-rounded in shape. On the stem, the flesh is fibrous, white, but on the cut it acquires a pinkish-purple color, then gray, to almost black.

Ash gray bug

This type of boletus received its name for the color of the tubular layer at the bottom of the cap. If you cut the flesh, it will turn pink, and at the base it will turn blue or green. The skin of the cap is light brown, becoming darker as the fungus grows. The surface is smooth, the shape is convex. The leg is long and thin, whitish in color, but with loose dark scales. Ash-gray boletus is edible, but its taste is mediocre. Fruits in autumn.

Chess or blackening boletus

This representative of the genus obabkov is found in beech forests or oak groves, forming mycorrhiza with these trees. Distributed in the Caucasus. The cap of the mushroom is yellow-brown, the tubular layer and spore powder are lemon-yellow. In youth, the hat has the shape of a hemisphere, then - cushion-shaped with a blunt edge. Its diameter is up to 15 cm. On the cut, the flesh becomes dark (purple), and then blackens. The leg is cylindrical or clavate-thickened at the bottom.

Harsh boletus

Obabok is harsh, hardish, poplar. It got its name from the tough flesh of the mushroom. This has a positive effect on its taste. At a break, the flesh turns red and blue (in the upper and lower parts of the leg, respectively). The cap diameter is 6-15 cm. At first it is hemispherical, and later convex, in mature mushrooms sometimes with a depressed center. The skin is slightly pubescent when young, but becomes dull and smooth. The color of the cap is extremely variable. In young mushrooms, the same color as the pulp, the shade varies from gray-brown to ocher or reddish-brown.

Harsh obabok grows in mixed forests, forming a symbiosis with aspen and poplars. Occurs singly or in rare groups. Selects calcareous and sandy soils, loam. This is a rare species of boletus, you need to go in search of it in the summer (from July) and in the fall (it bears fruit until mid-November). Recently, the harsh obabok is encountered more and more often and in large quantities.

The hat of this type of boletus is motley, mouse-colored, as if hatched. The white pulp on the cut turns pink, and on the leg it also turns turquoise. The pores of the tubular layer are creamy. The length of the stem depends on the height of the moss above which the mushroom needs to rise. She is light, thickened. A blue tint may appear at the bottom of the legs. The scales are grey. The multi-colored species is similar to the common boletus, it also bears fruit, and is found in the southern latitudes of our country. But this type of obabka is not in demand among mushroom pickers, as it is difficult to prepare and does not taste very pleasant.

Where and when to collect boletus?

The area of ​​distribution of boletus boletus is quite wide. They are found throughout the country. Mushrooms prefer to grow in deciduous and deciduous-coniferous forests, birch forests; they can be found in parks and on the edges in young shoots. Favorite places are the edges of clearings of mossy forests, the edges of ravines. Obabki prefer calcareous soils, but are also found elsewhere.

Boletes love warmth and, as a rule, grow where the soil is well warmed by the Sun.

The harvest time is the entire summer season, from the end of May to October. Common boletus occurs before the first frost. Mushrooms ripen at the same time as ceps, perhaps a little earlier. Some species (depending on the place of distribution) appear first and last longer.

Boletes are famous for their fast growth. During the day, the mushroom can add up to 4 cm and up to 10 g of weight. But after 5-6 days it starts to age. Therefore, it is recommended to collect young specimens, they are tasty, crispy and, as a rule, not wormy. Mature mushrooms are more loose.

All butterflies have a characteristic appearance, regardless of color and place of growth. But while picking mushrooms, you should be careful, especially if a pinking or blackening look has come into view. There is a risk of confusing such a boletus with an inedible "double", the main of which is a gall fungus. There are other doppelgangers that can be put in the basket instead of an obabka due to inexperience.

gall fungus

Conditionally edible mushroom, known by the name. It is called a false twin of such representatives of the boletus as the boletus and the boletus. The mushroom resembles a boletus in the shape of a cap (hemispherical), the color of which can be light or dark brown, gray, grayish brown, dark brown, yellow-brown. The leg is dense, fleshy, swollen downwards. But instead of longitudinal scales, reminiscent of the color of birch, the gall fungus has streaks like vessels.

Other features of the mustard that should alert the mushroom picker:

• The tubular layer of the fungus turns red on the cut, and the tubules initially have a yellowish tint. Externally, the fruiting body is attractive. Insects, slugs and worms will not burrow on the fungus.
• The surface of the cap, as a rule, is velvety, while the surface of the cap is smooth. In high humidity, the roughness is smoothed out when touched. If this does not happen, you have an inedible double in front of you.

The gall fungus is not poisonous, but when cooked it gives a strong bitterness, which only intensifies. It is impossible to eliminate it during cooking and frying, the unpleasant taste is neutralized only by a large amount of spices and a long soak in vinegar. In terms of nutritional qualities, the mustard loses to the boletus many times over. Although a single use of such a fungus does not cause serious poisoning, it is advisable to bypass it. The main rule when meeting with such a “boletus” is “If in doubt, don’t take it!”

An extremely poisonous representative of the Amanita genus does not belong to tubular mushrooms, like boletus, but sometimes grows there: in coniferous, deciduous, broad-leaved forests under birches, beeches, aspens, oaks - and at the same time, from July to October (until the first frosts ). It occurs quite rarely. There is a risk of confusing a toadstool, especially a young one, with an obabka in appearance:

• Her hat is flat-convex, beautifully shaped. It may be white or brown-olive in color, turning gray with age. Darker in the middle, with a sheen. When wet, it becomes slimy.
• The toadstool leg has a characteristic pouch - a ring, but in young mushrooms it is not very pronounced. The length of the leg reaches 12 cm.
• The pulp is thin, light, has no pungent odor. And it doesn't change colors either.

The main difference with the boletus is the plates under the hat. At any age, they remain white and pronounced, the bolts have no plates under the hat. In addition, the boletus does not have the so-called volva at the base - a film half buried in the ground. It is worth paying attention to these features so as not to confuse an edible obabok with a poisonous toadstool. The danger of the latter is that even its spores and mycelium are a threat. For fatal poisoning, 1 g of raw mushroom per 1 kg of weight is enough.

A close relative, maslyat, belongs to the bolt family. It grows next to boletus, forming mycorrhiza with birch. The fruiting period is from July to November. The peppercorn has a brown, rounded convex cap, resembling a cap of a boletus. Its shape is rounded-convex, diameter - up to 6 cm, the surface is dry and velvety. You can confuse a pepper mushroom with a young obabok. The leg of the double is thin, yellow. It turns red on the cut. The smell is not strong, but the taste is sharp - if you lick a pepper mushroom, it will immediately become clear that this is not a boletus in front of you.

The pepper fungus is not poisonous, but is inedible due to its pungent bitter taste, reminiscent of pepper. It can be used as a spicy seasoning, but if by mistake such a fungus gets into a soup or roast, the dish will be hopelessly spoiled. To prevent this from happening, it is necessary to carefully consider the fruiting body. How to distinguish pepper mushroom from boletus?

• The boletus has a light leg with dark scales, while the twin has the same color - rusty, yellow, and matches the color of the hat.
• Obaki do not have a bright color of spongy substance, like pepper mushrooms. They have a layer under the hat consists of small tubes of red color, filled with powder. If you press on them, a red liquid will stand out.

The difference between boletus and boletus

Another twin mushroom of the boletus is the boletus, of the same genus, even a group. This is an edible member of the Boletaceae family, growing under aspens. Outwardly, it is very similar to the boletus and is just as valuable. If you happen to confuse the two types of these mushroom crops, the collector will not lose. Aspen mushrooms rarely worm, unlike loose, watery boletus, which prefer moist forests. The structure of the pulp of boletus is less porous, firm. The leg breaks easily. When cooking, aspen gives off a pleasant bright smell, ideal for frying.

A distinctive feature of the boletus - a bright red hat - is not typical for all species:

• For example, gray-brown aspen forms mycorrhiza with birch; because of the cap, it can be easily confused with an ordinary dab, especially if it has a yellow-brown tint.
• The white boletus is all cream in color and grows in pine forests. It is easy to confuse it with a swamp tree.
• Depending on the place of growth, both boletus and boletus can have the same hat color - chestnut brown.

As a rule, aspen mushrooms are stronger than boletus. This also applies to the massive stem, and the cap, which in young mushrooms is not prostrate, but spherical, pressed against the stem. The lower part of the cap of the cap is loose and soft, during heat treatment it becomes very soft, which cannot be said about the boletus. The main difference between these two mushrooms is that the flesh of the boletus on the cut turns purple or turns blue. And the boletus does not change colors, it only turns slightly pink.

Independent cultivation of boletus

A noble boletus mushroom can be grown independently, on a farmstead plot or a specially designated area, not only for personal use, but also for sale. The deal is profitable and does not require much hassle. In addition, compared to other mushrooms, boletus is famous for its high yield. You just need to properly care for the garden. It is better to plant mushrooms in May-June.

The most difficult thing is to get the mycelium of the fungus. Boletus boletus are distinguished by the fact that their spores are difficult to separate from the pulp. Knowing this, producers of ready-made myceliums sell a boletus substrate ready for planting. This saves the future farmer time. The cost of a package of 60 ml is small - up to 200 rubles. If it was not possible to obtain ready-made mycelium for planting, it is required to prepare a mixture that will precipitate mature spores.

How to germinate mushrooms in natural conditions? First of all, you need to get spores. They are contained in the pulp of the mushroom, which must be separated from the cap, scrolled through a meat grinder and transferred to a container of water. Further action plan:

1. Dry yeast is added to the mixture - a nutrient medium for the propagation of spores.
2. The liquid is infused for a week. Then the foam is removed from the surface, the water (middle part) is drained, and the sediment - this is the spores - is diluted in a new portion of water. The ratio is 1:100.
3. This liquid is filled with birch roots, which must first be opened.
4. The place is moistened again.

This is the main condition for the germination of mushrooms - to comply with the recommended humidity level. The soil should be sprayed regularly with a spray bottle, simulating mushroom rain. It is advisable to water in the afternoon so that the sun's rays do not dry out the ground. It is good when there are several low plants next to the planting that will protect the clearing from direct ultraviolet radiation.

The technology of growing boletus is to create conditions that are as similar as possible to the natural environment for their growth.

If ready-made mycelium is available, it can be planted in pre-prepared holes in accordance with the instructions on the package. Do not be zealous, 3-4 holes for seeds are enough. Their depth is on average 20 cm, diameter - 10. They are located around the circumference of a tree (birch), preferably not young, over 5 years old. It is good when there are several trees, perhaps they are mixed with other species.

How to germinate mushrooms in holes:

1. Birch sawdust (or soil with a high peat content) is placed in the prepared pits, followed by forest humus. Then a small piece of compost mycelium is placed. 1/3 of the package for 1 well, if the product is ready.
2. Each recess is filled and rammed.
3. The wells are watered abundantly - at least a liter of water. You can add top dressing or use preparations containing microorganisms for irrigation.
4. Around plantings, it is also necessary to moisten the soil.
5. To maintain humidity, the landing is covered with a layer of straw, which is constantly watered, with moss or leaves. The plantation should be moistened at least once a week, at least 3 buckets of water are poured under each well during this period.
6. With the onset of cold weather, straw is replaced with leaves or moss. It is recommended to cover the area within a radius of 2 meters (at least for the first wintering) with insulating material: both the holes themselves and the roots of the trees. The covering layer is removed with the first warming.

Planted seeds will give the first harvest only a year later. After that, active fruiting will be observed for 5-7 years. At this time, you can expand the plantation, make new holes. The volume of the harvested crop depends on how the growing conditions were observed. It is also important to choose the right type of mushrooms that will grow on the site. Their natural distribution area and weather conditions should be similar to those artificially created.

The advantage of self-growing boletus is the ability to harvest young mushrooms. They are tastier, stronger than adult specimens, which become loose over time, suitable for any dish - pickling, soup, roast. Timely collection will not allow boletus to deteriorate in the garden, lose their valuable taste and be attacked by worms, slugs and other harmful insects.

Boletus is a delicious mushroom that mushroom pickers are happy to hunt for. It is good in any dishes, has no contraindications for eating, is famous for its excellent taste. Big fans of this mushroom, if desired, can grow it themselves. If a birch grows on or near a summer cottage, you can plant several beds around it with pre-prepared mycelium, and wait for the result for the next season.

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City: Yemelyanovo

Publications: 19 Systematics:

• Division: Basidiomycota (Basidiomycetes)
• Subdivision: Agaricomycotina (Agaricomycetes)
• Class: Agaricomycetes (Agaricomycetes)
• Subclass: Agaricomycetidae (Agaricomycetes)
• Order: Boletales (Boletales)
• Family: Boletaceae (Boletaceae)
• Genus: Leccinum (Obabok)
• View: Leccinum scabrum (Common boletus)

Other names for mushroom:

Synonyms:

• Common boletus

• birch

• Obabok

• Obabok birch

Hat:
In the common boletus, the hat can vary from light gray to dark brown (the color obviously depends on the growing conditions and the type of tree with which the mycorrhiza is formed). The shape is semi-spherical, then pillow-shaped, naked or thin-felt, up to 15 cm in diameter, slightly slimy in wet weather. The flesh is white, not changing color or slightly turning pink, with a pleasant "mushroom" smell and taste. In old mushrooms, the flesh becomes very spongy, watery.

Spore layer:
White, then dirty gray, the tubes are long, often eaten by someone, easily separated from the cap.

Spore powder:
Olive brown.

Leg:
The length of the leg of the common boletus can reach 15 cm, the diameter is up to 3 cm, solid. The shape of the leg is cylindrical, somewhat expanded below, gray-whitish, covered with dark longitudinal scales. The pulp of the leg becomes wood-fibrous, hard with age.

Spreading:
Common boletus (Leccinum scabrum) grows from early summer to late autumn in deciduous (preferably birch) and mixed forests, in some years very abundantly. It is sometimes found in surprising quantities in spruce plantations interspersed with birch. It also gives good yields in very young birch forests, appearing there almost first among commercial mushrooms.

Similar species:
The genus Common boletus has many species and subspecies, many of them are very similar to each other. The main difference between "" (a group of species united under this name) and "" (another group of species) is that they turn blue at a break, and boletus does not. Thus, it is easy to distinguish between them, although the meaning of such an arbitrary classification is not entirely clear to me. Moreover, in fact, there are enough among the "boletus" and species that change color - for example,. In general, the further into the forest, the more varieties of bolets.

It is more useful to distinguish Common boletus (and all decent mushrooms) from. The latter, in addition to the disgusting taste, is distinguished by the pinkish color of the tubes, the special “greasy” texture of the pulp, a peculiar mesh pattern on the stem (the pattern is like that of a porcini mushroom, only dark), a tuberous stem, and unusual places of growth (around stumps, near ditches, in dark coniferous forests, etc.). In practice, confusing these mushrooms is not dangerous, but insulting.

Edibility:
Common boletus - normal edible mushroom . Some (Western) sources indicate that only the caps are edible, and the legs are supposedly too hard. Absurd! Cooked hats are distinguished by a sickly gelatinous texture, while the legs always remain strong and collected. The only thing that all reasonable people agree on is that in older fungi the tubular layer must be removed. (And, ideally, take it back to the forest.)

Author's notes:
Despite the seeming routine, Common boletus is a rather mysterious mushroom. First, fruitfulness. For several years, it can grow in homeric quantities anywhere and everywhere. In the early 90s, in the Naro-Fominsk region, the boletus was, without exaggeration, the most common mushroom. He was loaded with buckets, troughs, trunks. And in one year he disappeared, and he is not there until now. as it was enough, it is (despite the crowds of greedy summer residents), and the boletus has disappeared. From time to time only monstrous freaks come across: small, thin, twisted.

In the summer of 2002, for obvious reasons, there were no mushroom pickers at all, and what do you think? occasionally came across quite decent boletus. Something will happen next time, I thought.

And the next time was not long in coming. The summer and autumn of 2003 turned out to be so fruitful that all speculation about the degeneration of the boletus can be safely sent to the dustbin of opinions. Common boletus and went in June and walked and walked and walked without a break until the beginning of October. The field, overgrown with young birch trees, was completely trampled down by mushroom pickers - but not a single good person returned without a bag of these common boletus. The forest edges seemed to be cluttered with stools. Three times in a row (without missing a day) I could not get to the place where I was supposed to meet, my character let me down: I immediately grabbed all the young and strong common boletus that I only saw, and after 100 meters my trip ended: it was not corny containers. I am sure that for many years the 2003 season will be remembered as a fairy tale, but then the sensations were different. It seemed that literally in front of my eyes there was a devaluation of the value of the boletus.

Obabka mushrooms are rightfully considered the most valuable in the quiet forest hunting of mushroom pickers. Even in the photo, the obabok looks very attractive due to its unique structure. There are various types of boletus and boletus, which belong to an extensive group of spongy fungi. This page presents common types of boletus and boletus, accompanied by photos and brief descriptions.

The cap is cushion-shaped, smooth, felt, fibrous, often with a sterile edge, in young basidiomas pressed to the stem, dry, dull, rusty-brown, ocher-brown, orange-brown. The hymenophore is notched, whitish, grayish, rarely yellowish. The tubules open with rounded pores. The stalk is cylindrical or thickened towards the base, granular-scaly, rough, with whitish, brownish or blackish scales, consisting of dermatocystids, which usually completely cover the stalk in young specimens. The flesh is white, on the cut it often turns red, turns blue, turns gray or black, rarely does not change. Spore powder brown, various shades. Spores are fusiform, fusiform-ellipsoidal, fusiform-cylindrical.

Boletus is characterized by the appearance of three layers. The first layer ("spikelets") - from the end of June to the first days of July - appears sparsely. The second layer ("stubble crops") - in mid-July, the formation of basidiomas is more abundant. The third layer ("deciduous") - from mid-August to mid-September, the formation of basidiomas is the longest and most massive. Between the layers and after, until mid-October, a rare single fruiting can be observed, especially in wet summers, when the layers are weakly expressed.

Look at the mushrooms in the photo - this is a dense structural pulp and a spongy inner surface of the cap:

Photo gallery

Boletus red (redhead)

Red boletus, red-headed boletus, red aspen, red mushroom, red-headed

The cap is 5-12 (20) cm in diameter, thick-fleshy, initially hemispherical with an edge tightly pressed to the stem, then cushion-convex, easily separated from the stem. The skin is not removed, smooth, velvety-fibrous, slightly mucous in wet weather, often dry, with flakes hanging along the edges, yellow-red, orange-red, red-brown, brownish-red. The color of the cap depends on the growing conditions: in poplar forests it has a gray tint, in pure aspen forests it is dark red, in mixed orange or yellow-red. The hymenophore is free, easily separated from the pulp, white, then becomes brownish-gray, may have an olive or yellowish tint, darkens when pressed. Tubules up to 3.5 cm long with small angular-rounded pores.

Leg 5-15 (20) x 1.2-2.5 (6) cm, densely fleshy, solid, often expanding in the lower part, sometimes deep into the ground, sometimes greenish at the base, all grayish-white, covered longitudinally - fibrous scales, at first they are white, with age they become brownish.

The pulp is fleshy, dense, elastic in the cap, becomes soft with age, longitudinally fibrous in the stem, with a pleasant smell, sweetish taste. The color on the cut is white, bluish in the lower part of the leg, quickly turns blue, then blackens; under the influence of formalin quickly becomes yellow-orange. The spore powder is olive brown.

The red-headed boletus grows in mixed forests under young trees, in deciduous undergrowth, in aspen shoots it is abundant. In dry summers, it appears in damp tall aspen forests, occurs in June-October. Edible.

Mushroom hornbeam and his photo

The cap of the coffin mushroom is 6-10 (20) cm in diameter, initially hemispherical, with bent edges, then becomes cushion-shaped, the surface is uneven or slightly wrinkled, velvety. The skin is not removed, dry, matte, shiny, olive-brown or various brown-gray shades in wet weather, can shrink with age, exposing the flesh and tubules along the edge of the cap. The hymenophore is deeply notched, whitish or sandy-gray, then light chestnut, yellowish-olive. Tubes 2.5-3 cm long, soft, slightly watery, pores very small, angular-rounded.

Leg 5-14 (16) x 1-3 (4) straight or curved, thickened downwards, initially cylindrical or swollen, the base is pointed, the middle is thickened and almost cylindrical, solid, whitish-grayish in the upper part, darker below, yellowish when aging , scaly-fibrous (scales change color from whitish to light yellow, and then dark brown).

The pulp is thick, fleshy, fibrous-cotton-like, whitish-grayish, firm in the stem, whitish-grayish or yellowish, on the cut it becomes slightly violet-pinkish, then blackens, with a pleasant smell, sweetish taste. Spore powder is tobacco brownish.

It grows in deciduous forests, occurs in July - September. Edible.

Look at the hornbeam mushroom in the photos shown on this page:

Photo gallery

White boletus: photo and description

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

The cap is 4-8 (15) cm in diameter, initially cushion-shaped, then convex-prostrate, easily separated from the stem. The skin is not removed, smooth, pressed-felt, in wet weather slightly mucous, often dry, off-white, grayish, with a greenish tint. The hymenophore is notched, easily separated from the pulp of the cap, initially white, then becoming dirty gray. Tubules of the same length, pores uneven, angular.

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

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

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

Black boletus boletus

The cap is 5-12 (20) cm in diameter, thick-fleshy, initially hemispherical with an edge tightly pressed to the stem, then cushion-convex, easily separated from the stem. The skin is not removed, smooth, velvety-fibrous, slightly mucous, black-brown in wet weather. The hymenophore is free, easily separated from the pulp, white, then becomes brownish-gray. Tubules up to 3 cm long, with large angular-rounded pores.

Leg 5-12 (15) x 2-3 (6) cm, densely fleshy, solid, often expanding in the lower part, grayish-white, covered with black-brown small protruding scales.

The pulp is fleshy, dense, elastic in the cap, becomes soft with age, longitudinally fibrous in the stem, white, unchanged on the cut, with a pleasant smell, sweetish taste. The spore powder is olive brown.

The black boletus grows in swampy birch and mixed with birch forests, along the outskirts of raised bogs, is rare and not abundant, in July - September. Edible.

rosy boletus

Cap 8-15 (18) cm in diameter, fleshy, initially rounded-convex, sometimes irregularly rounded, semi-rounded, then rounded procumbent, easily separated from the stem. The skin is bare or finely felted, dry, grayish-brown, walnut-grayish-brown, often dark gray, with a lighter marbled pattern. The hymenophore is deeply notched, whitish, cream, in mature brownish-gray, turning pink when pressed, then becomes brownish. The tubules are long, the pores are small, rounded.

Leg 6-10 (12) x 1-2 cm, densely fleshy, continuous, elongated and thin, thickened at the base, often curved towards more illuminated places, off-white, with frequent black-brown scales, most densely located along fibers, into which the cover of the stem is torn (in very young specimens, the entire stem may be black).

The flesh is spongy, longitudinally fibrous in the stalk, turning pink, reddening in the cut (in basidiomas with a dark cap color at the base of the stalk, the flesh is bluish-green), with a pleasant smell, sweetish taste. Spore powder is ocher-brown.

The boletus grows pink in moist birch, pine-birch forests, along the outskirts of swamps among birches, occurs in groups of 2-3 specimens, in July (May) - October. Edible.

White boletus and his photo

The cap is 4-15 (20) cm in diameter, thick-fleshy, initially hemispherical with an edge tightly pressed to the stem, then cushion-convex, easily separated from the stem. The skin is not removed, dry, felted or naked, white or whitish, with a pink, brownish or blue-greenish tinge, later becoming yellowish. The hymenophore is notched, easily separated from the pulp, whitish, later yellowish, creamy, becoming grayish with age. Tubules up to 3 cm long, pores small, angular.

Leg 5-10 (15) x 1-3 (7) cm, densely fleshy, solid, cylindrical, thickened towards the base and sometimes with a greenish tinge, with gray and dark gray scales.

The pulp is dense, firm, white, often blue-green at the base of the stem, turns blue at the cut of the cap, turns purple in the stem, later darkens and blackens, with a pleasant smell and a sweetish taste. Spore powder is ocher-brown.

It grows in moist birch or mixed forests, in dry weather - in tall aspen forests; rare, but sometimes very abundant, occurs in June-September. Edible.

Look at the white boletus in the photo, which shows different types of mushroom:

Photo gallery

Oak varieties of boletus

Oak varieties of boletus are distinguished by their characteristic appearance. The cap is 8-15 (20) cm in diameter, thick-fleshy, initially hemispherical with an edge tightly pressed to the stem, then cushion-convex, easily separated from the stem. The skin is not removed, velvety, noticeably extending beyond the edges of the cap, in dry weather and in adult specimens it is cracked, “checkerboard”, chestnut brown with an orange tint. The hymenophore is notched, easily separated from the pulp, white, then becomes gray, grayish-brownish. Tubules 2-3 cm long, pores small, angular.

Leg 10-15 (20) x 1.5-2.5 (3) cm, densely fleshy, solid, cylindrical, often expanding in the lower part, sometimes deep into the ground, dirty white, covered with fluffy brown scales.

The flesh is fleshy, dense, white-gray, blurry dark gray spots are initially visible on the cut, then the color quickly changes first to blue-lilac, and then to blue-black, with a pleasant smell, sweetish taste. Spore powder is ocher-brown.

It grows in oak forests and forests mixed with oak, occurs in June - September. Edible.

Common boletus

The cap is 5-10 (15) cm in diameter, fleshy, initially hemispherical, then pillow-like-convex and somewhat protruding in the center, easily separated from the stem. The skin is not removed, smooth or slightly wrinkled, dry - matte, slightly mucous in wet weather, very variable in color, from whitish to grayish, gray-brown, chestnut-brown or brown-brown. The hymenophore is free, easily separated from the pulp, white, then graying, with brown specks. Tubules 1.5-2 cm long, narrow, often located, pores are small, rounded.

Leg 5-12 (20) x 1-3 cm, densely fleshy, solid, cylindrical, slightly expanded in the lower part, longitudinally fibrous, whitish with dark gray or black-brown longitudinal scales.

The pulp is initially fleshy, dense, tender, then friable, flabby, watery, and hard-fibrous in the leg, unchanged or sometimes slightly turning pink, with a pleasant smell, sweetish taste. The spore powder is olive brown.

Common boletus grows in birch forests and other mixed forests with an admixture of birch; common, begins to form basidiomas earlier than other species of the genus Leccinum, in (May) June - October. Edible.

Yellow-brown boletus: photo and description

Yellow-brown boletus are pleasing to the eye: a photo and description of these beautiful forest inhabitants is presented below.

The cap is 10-20 (30) cm in diameter, thick-fleshy, initially hemispherical, cushion-visibly convex, then convex-prostrate, occasionally flat. The skin is dry, slightly woolly, slightly fibrous-scaly, slightly felted, slightly mucous in wet weather, in young basidiomas often hangs from the edge, the color can be from yellowish-gray to bright red, very variable in shades. The hymenophore is notched, easily separated from the pulp of the cap, white, then light gray, olive gray. Tubules 1-1.5 cm long, pores small, angular-rounded.

Leg 8-15 (22) x 2-4 (7) cm, densely fleshy, solid, often expanding in the lower part, sometimes deep into the ground, sometimes greenish, white or grayish at the base, covered with small dense fibrous-granular scales , first brown and then black.

The flesh is fleshy, elastic, becomes soft with age, white, initially turns pink on the cut, then turns blue, to purple-black, becomes blue-green in the stem, without a special smell, with a bland taste. Spore powder is yellow-brown.

Grows in birch, aspen and dry coniferous forests with an admixture of birch, prefers stony, sandy and peaty soils; occurs in June-October (November). Edible.

Boletus multi-colored

Cap 5-10 (12) cm in diameter, thick-fleshy, initially hemispherical, pillow-visibly convex, then convex-prostrate. The skin is dry, may hang slightly from the edge of the cap, in wet weather slightly mucous. The color is heterogeneous: on a mouse-gray or dark brown background there are oblong tan marks of yellowish or light gray color (varieties with a brick-orange color of the main background are noted). The hymenophore is notched, easily separated from the pulp of the cap, white, light gray, becoming gray-brown with age, often covered with darker spots; may turn pink when pressed. Tubules 1-1.2 cm long, pores small, angular-rounded.

Leg 12-15 (18) x 2-2.5 (3) cm, (the height of the leg depends on the height of the moss above which it is necessary to raise the hat), cylindrical, somewhat thickening in the lower part, white, densely covered with black or dark brown streaked scales.

The pulp is dense, quickly becomes loose, turns pink at the cut in the cap, the tubes turn slightly blue, the stem turns pink or green, acquires a gray-blue tint at the base, the taste is slightly sour, the smell is weakly pronounced. Spore powder is light brown with a hint of cinnamon.

The birch boletus grows mainly in moist habitats among moss, in June - October. Edible.

Boletus boletus

The cap is 8-15 (20) cm in diameter, thick-fleshy, initially hemispherical with an edge tightly pressed to the stem, then pillow-visibly convex, easily separated from the stem. The skin is not removed, velvety, noticeably extending beyond the edges of the cap, red-brown, unnatural dark crimson color. The hymenophore is notched, easily separated from the pulp, white, grayish-cream, turns red when pressed. The tubes are 1.5-3 cm long, the pores are small, angular-rounded.

Leg 6-10 (15) x 2-3 (5) cm, densely fleshy, solid, cylindrical, often expanding in the lower part, sometimes deep into the ground, white, sometimes greenish at the base, covered with longitudinal brown fibrous scales, making it velvety to the touch.

The flesh is fleshy, dense, white, quickly turns blue on the cut, then turns black, in some places it can darken without waiting for the cut, without a special smell, with a fresh, sometimes slightly spicy taste. Spore powder is yellow-brown.

Boletus boletus grows in dry pine mossy forests, is rare, in June - September. Edible.

Boletus is famous not only for its pleasant taste, but also for its beneficial properties. Mushroom dishes are prepared simply, but they turn out incredibly tasty.

Boletus is famous not only for its pleasant taste, but also for its beneficial properties.

This is one of the most common and valuable mushrooms that can be found on the territory of Russia and the CIS countries. It belongs to the genus Lekcinum (another name is Obabok) of the Boletov family (famous representatives are boletus mushrooms), which include aspen mushrooms.

These are rather large mushrooms (up to 20 cm in diameter of the cap) with well-defined parts - the stem and the cap. The hat is round, prostrate or hemispherical, has no gloss, pleasant to the touch (velvet). Its color varies greatly: from light milky to dark brown, gray and even black. The older the boletus, the darker it is. The leg is straight, but slightly thickens near the mycelium. Contrasting scales are noticeable on it: white or black.

Grow fast enough(up to 3-4 cm per day), the most precocious by the 6th day reach their maximum length. After the pulp becomes more watery, mucus appears, which becomes an excellent bait for worms. After another 4-5 days, the fungus dies.

In the people, the mushroom is called boletus, birch, obabok or blackhead.

Boletus is one of the most common and valuable mushrooms that can be found on the territory of Russia and the CIS countries.

Where does the boletus grow

As you can see by the name, which the fungus received for good reason, it forms mycorrhiza with birches, therefore it is often found near them. Almost all species love bright places open to the sun. Appears in June after cherry blossoms, disappears in October or November.

Prefers forest-steppe zones, but feels good even in the tundra next to dwarf birches. Such individuals are jokingly called birch trees, because they are often much higher than these plants.

Boletus boletus are widespread on almost all continents: Eurasia and both Americas.

Where and how to collect boletus (video)

Edible types of boletus

All species of the genus Leccinum are edible, they differ slightly in their taste. They can be consumed raw, fried, dried, boiled or pickled, or frozen for the winter.

In total, there are about 40 species of boletus, but The following can be found throughout the country:

• Ordinary;
• pinking;
• marsh;
• multi-colored;
• black;
• harsh.

Common boletus

Common boletus

The most common type. It has a delicate and pleasant taste. You can distinguish it by a reddish hat with a brown tint. The gray leg is compacted, has a clear thickening at the bottom.

rosy boletus

Unlike its “brothers”, the cut of which darkens over time, this obabok acquires an unusual brick-pink hue. More common in swampy areas. You can recognize it by its characteristic low leg, which sharply bends to the side.

swamp boletus

Prefers moist soil and dark places. The color of the mushroom is light, the flesh is loose, it breaks well.

Black boletus

Birch multi-colored

Very beautiful representative, famous for his unique color. Hat of non-uniform color: dark base with white and beige stains, covered with yellow, orange, brick or grayish spots.

Black boletus

Rare mushroom. It is difficult to find it, it is a real success even for an experienced mushroom picker, because a dish made from them will be remembered even by those who do not like “forest bread”. The brown, bluish-black cap is noticeable from afar, the leg is almost completely covered with dark blotches.

Boletus harsh

The sweet and fragrant mushroom is quite tough, but after processing it becomes pleasant in texture. Thanks to the purplish-brown hat, obabok is difficult to confuse with other species. The thick stalk is smooth in old specimens, and strongly scaly in young ones.

Boletus belongs to the second mushroom category

Useful properties and taste of boletus

It is known that the mushroom was collected in the times of Ancient Rus', it was actively used for food and harvested for future use. But most often the blackhead was mixed with other mushrooms (porcini, mushrooms or russula), as it was believed that they did not have a pronounced taste. But today gourmets believe that this is one of the most valuable representatives of "forest bread", it just needs to be cooked correctly. But so far, the boletus belongs to the second mushroom category.

Its useful qualities are amazing:

1. Fiber (of which a quarter consists of birch) helps to cleanse the body.
2. Normalizes blood sugar levels, reduces glucose.
3. Treats kidney disease.
4. Calms the nervous system, helps to overcome insomnia.
5. Suitable for cancer prevention.
6. Useful for mucous membranes and maintaining good skin condition.
7. Improves the functioning of the musculoskeletal system, joints and spine.

It is worth noting and low calorie "forest bread" and a high content of vitamins, micro and macro elements necessary for the normal functioning of the body. Therefore, boletus can be used by people who limit their diet, wanting to lose weight.

Boletes are widespread on almost all continents.

What does a false boletus look like

Mushroom picking is often referred to as silent hunting. And indeed, the mushroom picker is looking for his "prey", wanting to find the best. But dangers lie in wait for every hunt, and this process is no exception. It is important not to make a mistake and not confuse an edible mushroom with a poisonous one.

Bile (false) boletus practically does not differ from its tasty counterpart. He successfully imitates obabok, so often even experienced people make mistakes and bring the "liar" home. One small piece of gall can spoil the whole pan of other mushrooms, because heat treatment helps to fully reveal the unpleasant taste. False boletus is not poisonous, however, scientists believe that its pulp contains toxins that can worsen a person's well-being.

1. "Imitator" is not eaten by insects, birds and animals, so it can be recognized by its untouched appearance.
2. The wet surface of the caps quickly deforms when touched.
3. There are no tubular veins at the bottom of the cap.
4. The size of the gall fungus often exceeds the usual birch.
5. There are no spots on the stem that a real blackhead has (resembling birch colors) and there are thin veins that look like blood vessels.

These signs will help to recognize the false boletus.

Biliary (false) boletus practically does not differ from its tasty counterpart

How to cook tasty mushroom boletus

Obabok often darkens during cooking, due to which its taste deteriorates a little, and its appearance becomes unpresentable. Therefore, it is desirable to soak it in a solution with citric acid. Don't keep the mushrooms in the water for more than 20 minutes or their texture will become too watery. After the birch trees, it is necessary to rinse and boil for 40-50 minutes, regularly removing the resulting foam.

Mushrooms in sour cream sauce

The first young mushrooms are especially tasty with tender rustic sour cream.

For the dish you will need:

• Mushrooms - 300-400 gr.;
• sour cream - 5 tbsp. l.;
• flour - 1 tsp;
• salt and spices - to taste.

Cooking steps:

1. Cut the birch trees into small pieces.
2. Fry them in a pre-heated pan. Wait until the moisture is completely gone. Add the onion to the dried mushrooms immediately.
3. Salt the mixture and fry the vegetable until golden brown.
4. At this time, dilute sour cream with spices (garlic, paprika, black pepper) and flour.
5. Pour the mixture over the mushrooms and simmer for 20 minutes over low heat.

False boletus is not poisonous

Omelette

An unusual breakfast diversifies the menu. You will need the following products:

• Boiled mushrooms - 150 gr.;
• eggs - 3 pcs.;
• milk - 2 tablespoons;
• hard cheese - 30-50 gr.
• salt, herbs - to taste.

Let's start cooking:

1. Boletus fry for 5-10 minutes.
2. Whisk eggs with milk.
3. Pour the mixture into the skillet;
4. After 3 minutes, cover with a lid and lower the heat.
5. Wait until a crust forms on the base of the omelette and the top becomes fluffy.
6. Sprinkle with herbs and grated cheese. The dish is especially tasty with croutons.

How to fry boletus (video)

Soup

Soup Ingredients:

• Mushrooms - 450-500 gr.;
• potatoes - 200 gr.;
• carrots - 50-70 gr.;
• onion - 2 small;
• tomato - optional;
• noodles or cereals - optional;
• greens - to taste.

Cooking process:

1. Boil the mushrooms in brackish water.
2. Add finely chopped vegetables (first potatoes, then tomatoes, followed by onions and carrots).
3. Pour in cereal or noodles. The term depends on what exactly you have chosen, pasta can be filled up just before turning it off so that they do not boil soft.
4. 10 minutes before stopping cooking, add herbs and spices.

What other mushrooms grow under a birch

Not only boletus grows near birches. This tree loves a lot of mushrooms:

• White;
• flywheel green;
• the breast is wet and aspen;
• Champignon;
• boletus;
• russula;
• raincoat.

It is worth spending a day picking a birch tree to enjoy its taste. But be careful not to pick up the gall fungus.

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