Systematics:

• Department: Basidiomycota (Basidiomycetes)
• Subdivision: Agaricomycotina
• Class: Agaricomycetes (Agaricomycetes)
• Subclass: Agaricomycetidae
• Order: Boletales
• Family: Boletaceae
• Genus: Sutorius
• View: Sutorius junquilleus (Borovik yellow)

Synonyms:

• Bolette light yellow
• Boletus bright yellow
• Bolette yellow
• Borovik Junquilla

Description

Boletus yellow in Russian-language literature is sometimes found under the name "boletus Yunkvilla". However, this name is erroneous, because the specific epithet in Latin comes from the word "junquillo", i.e. "Light yellow", and not on behalf of his own. Also boletus yellow in Russian literature is often called another species - a semi-white mushroom (Hemileccinum impolitum). Other Latin names for boletus may be found in the scientific literature: Dicyopus queletii var.junquilleus, Boletus eruthropus var.junquilleus, Boletus pseudosulphureus.

Hat in yellow boletus, it is usually from 4-5 to 16 cm, but sometimes it can reach 20 cm in diameter. In young mushrooms, the shape of the cap is more convex and hemispherical, and with age it becomes flatter. The skin is smooth or slightly wrinkled, yellow-brown in color. In dry weather, as well as when the fungus dries, the surface of the cap becomes dull, and in wet weather it becomes mucous.

Pulp dense, odorless, bright yellow, and when cut quickly turns blue.

Leg thick, tuberous solid, 4-12 cm high and 2.5-6 cm thick, yellow-brown in color. The surface of the stem does not have a mesh structure, but may be covered with small scales or brown granularity.

Hymenophore tubular, free with a recess. The length of the tubes is 1 - 2 cm, the color is bright yellow, and when pressed, the tubes turn blue.
Spores are smooth and fusiform, 12-17 x 5-6 microns. Spore powder of olive color.

Spread

Boletus is found mainly in beech and oak forests. The main range of this species is in the countries of Western Europe; in Russia, this species is found in the Ussuriysky region on the territory of the Suputinsky nature reserve. Collected boletus yellow in the autumn-summer period - from July to October.

Nutritional quality

Boletus yellow is an edible mushroom that belongs to the second category of nutritional value. They eat it both fresh and canned and dried.

In terms of taste, the yellow gibrik is close to real porcini mushrooms, perfect for drying, soups and roasting. Adults of yellow briars have a slightly unpleasant smell of carbolic acid, which completely disappears during cooking and drying. The taste is very pleasant, slightly sweetish, soups are transparent, dried mushrooms remain white, while pickling remains firm. The mushroom is also tasty for forest dwellers: hedgehogs, wild boars, chipmunks, squirrels, so it is often possible to observe a gnawed hat near the yellow bark.

Other names

Semi-white mushroom, yellow boletus.

Habitat

Zheltobrik loves deciduous forests with a predominance of maple, oak, hazel.

Growth features

The flesh of the mushroom is white or slightly yellowish, dense, does not darken. The hat of the yellow-bark is from 5 to 20 cm in diameter, convex over time, straightens, on the reverse side it has a bright yellow color, which dims and becomes greenish-yellow as the mushroom matures. When you press on the cap, the yellow color does not change. A straw-colored leg darkens towards the base.

• Dictyopus queletii var. junquilleus Quél. basionym
• Boletus erythropus var. junquilleus (Quél.) Bon,
• Boletus pseudosulphureus Kallenb.

Description

Season: July - October

Nutritional quality

Edible mushroom, eaten fresh or canned.

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Notes (edit)

Literature

• Reference guide: Mushrooms / Otv. for the release of Yu. G. Khatskevich. - Mn. : "Harvest", 2002. - P. 100. - 7000 copies. - ISBN 985-13-0913-3.

Links

• Taxonomy on the site

An excerpt characterizing yellow Borovik

The regimental commander, at the very minute he heard shooting and a shout from behind, realized that something terrible had happened to his regiment, and the thought that he, an exemplary officer who had served for many years, was not guilty of anything, could be guilty before his superiors in an oversight or inappropriateness, so amazed him that at the same moment, forgetting both the recalcitrant cavalryman of the colonel and his general's importance, and most importantly - completely forgetting about the danger and sense of self-preservation, he, grabbing the saddle bow and spurring the horse, galloped to the a hail of bullets sprinkled but happily passed him. He wanted one thing: to find out what the matter was, and to help and correct the mistake at all costs, if it was on his part, and not to be guilty of him, who had served for twenty-two years, an exemplary officer who had not been noticed in anything.
Having happily galloped between the French, he galloped to the field behind the forest, through which ours ran and, disobeying the command, went downhill. The moment of moral hesitation has come, which decides the fate of the battles: these frustrated crowds of soldiers will listen to the voices of their commander or, looking back at him, will run on. Despite the desperate cry of the regimental commander's voice that was previously so formidable for a soldier, despite the regimental commander's furious, crimson, unlike himself and the waving of the sword, the soldiers kept running, talking, shooting into the air and not listening to commands. The moral hesitation that decides the fate of battles was obviously resolved in favor of fear.
The general coughed from screaming and gunpowder smoke and stopped in despair. Everything seemed lost, but at that moment the French, advancing on ours, suddenly, for no apparent reason, ran back, disappeared from the edge of the forest, and Russian arrows appeared in the forest. It was Timokhin's company, which, alone in the forest, kept order and, sitting in a ditch near the forest, unexpectedly attacked the French. Timokhin with such a desperate cry rushed at the French and with such mad and drunken determination, with only a skewer, ran to the enemy that the French, not having time to recover, threw down their weapons and ran. Dolokhov, who had fled next to Timokhin, killed one Frenchman point-blank and was the first to take the surrendered officer by the collar. The fugitives returned, the battalions gathered, and the French, who had divided the troops of the left flank in two, were momentarily driven back. The reserve units managed to connect, and the fugitives stopped. The regimental commander was standing with Major Economov at the bridge, letting the retreating companies pass by him, when a soldier approached him, took him by the stirrup and almost leaned against him. The soldier was wearing a bluish overcoat, a factory cloth, no knapsack or shako, his head was tied, and a French charging bag was worn over his shoulder. He was holding an officer's sword in his hands. The soldier was pale, his blue eyes were insolently looking into the face of the regimental commander, and his mouth was smiling. Despite the fact that the regimental commander was busy giving orders to Major Economov, he could not help but pay attention to this soldier.

The origin of its name is the boletus, like many of its other brethren (for example, the boletus), owes its place of residence. That is why this mushroom is called so because it can be found most often and in large quantities in pine forests.

Boletus are edible mushrooms and are awarded the first and second degree of nutritional value. In addition, with their pleasant taste, they have conquered mushroom pickers since ancient times, and skillful housewives have appreciated many methods of their preparation.

Boletus (or boletus) belongs to the class of Agaricomycetes, the boletus genus and the Boletaceae family.

Characteristic

Mushroom dimensions

Fans of "quiet hunting" are very happy when they see a boletus in the meadow - because, given that they often grow in groups and are rather large in size among other edible mushrooms, you can very quickly pick up a full basket of excellent gifts of nature. Having in their arsenal such positive qualities as sufficiently large parameters, at a more mature age they can generally reach impressive sizes and gain up to 1 kg of weight.

Hat

The color of the cap varies from white and light yellow to dark brown, almost black, depending on the types of boletus, which in nature are numerous. With regard to the size of the cap, it also has a wide range - on average, from 5 to 25 cm in diameter. Boletus belongs to the cap mushrooms and has light white, yellow and even reddish pores, and all shades of brown are characteristic of the spore powder. The shape of the cap is rounded, while it can have both a cushion-shaped and a flat appearance. By tactile sensations - dry, velvety, and absolutely smooth to the touch.

Pulp

The pulp of boletus is white or light yellow, lemon shade. In most species, the cut turns blue, in some, the color remains unchanged or turns red.

Leg

The size of the mushroom leg is also directly dependent on the subspecies - but, in general, the average indicator is 3-18 cm.White, yellowish, brown and reddish - it is always quite massive and has a specific thickening at the base or middle part of the boletus leg. It is sometimes even and smooth to the touch, but, in most cases, the stem has a mesh or fibrous surface.

Boletus belongs to one of the most widespread mushrooms in the world. They can be found all over the globe, except Australia and Antarctica, because their main condition is a temperate climatic zone.

Boletus most often live in coniferous forests (after all, this is where their name came from), but it is very likely to meet them in mixed and deciduous forests.

You should look for boletus, first of all, under spruce and pine. These mushrooms also like to settle under chestnut, beech, hornbeam and oak. If you're lucky, you can find them in the neighborhood of birches, as well as near juniper thickets. Boletus grows mainly in groups, but there are also single specimens.

The fungus very rarely lives in the tundra and forest-tundra, but in the northern taiga it is possible to collect a large number of excellent boletus. And if on the territory of the forest-steppe these delicious mushrooms come across to mushroom pickers less and less often, then in the steppe they are no longer at all. Also, the fertility of boletus is greatly reduced when moving from lowland forests to mountainous areas.

The mycelium of the fungus begins to grow from early spring to late autumn.

Since the temperature and humidity of the air play a huge role in the appearance of a sufficient amount of these delicious gifts of nature, it is most likely to meet them on small sunny lawns, on the edges and abandoned paths. Since boletus mushrooms react negatively to high temperatures and lack of rain, in dry summers, one should not rely on their high yields.

Edibility

Boletus belongs to the category of edible mushrooms, has many useful properties and good taste. However, there are more than 300 species of boletus, among which there are both edible and inedible and toxic mushrooms, which will be discussed below.

It should be remembered that even edible boletus cannot be eaten for food if they are all eaten by worms. Therefore, mushroom pickers should carefully examine each mushroom before putting it in their basket. If the affected area is small, you can carefully cut it off with a knife. Well, in the case of an abundant amount of spoiled places in the leg and cap of the mushroom, it must be thrown away. Also, when choosing places for "quiet hunting", you should avoid contaminated areas along highways, railways and ecologically unfavorable areas, because mushrooms can absorb many substances from the soil and air, both good and dangerous (poisons, toxins, etc.).

Boletus is very rich in vitamins, minerals, amino acids and even contains antioxidants that help to strengthen the immune system and fight cancer. That is why they are in the category of the most useful mushrooms and in their composition are equated to fruits, vegetables and meat. But, alas, with all their positive qualities, boletus is a rather heavy food for the gastrointestinal tract - because of this, adults should not eat them in large quantities, and children under 12-14 years old should generally refrain from mushrooms in any form.

Pre-treatment of boletus consists of thoroughly rinsing them, as well as removing adhering dirt, leaves and earth. Then it is necessary to soak the mushrooms in salted cold water for 20-30 minutes, and then rinse them again. As for cooking methods, boletus can be cooked fresh (boiled, fried or stewed), as well as dried, pickled, canned and frozen - in any of these options, you get a tasty, aromatic and healthy dish.

Types (forms) of boletus

In nature, more than three hundred species of boletus are distinguished, which can be divided into the following types:

1. Edible: porcini mushroom, boletus boletus, Burroughs boletus, bronze mushroom, semi-white mushroom, perennial mushroom, yellow boletus, red boletus and many others.
2. Conditionally edible: common oak, oak, granule-footed boletus, bruise, olive oak and others.
3. Inedible non-toxic: beautiful boletus, porous spore flywheel, purple sore, Kele oak tree, stocky boletus, spongy boletus and others.
4. Toxic: legal boletus, satanic mushroom and beautiful boletus.

Let us dwell in more detail on the most famous and frequently encountered of them.

This edible mushroom grows in the coniferous and deciduous forests of North America, mostly not alone, but with a large number of fellows. The harvesting season is in the summer (June to August). The diameter of the cap is in the range from 7 to 25 cm, and the height of the leg is from 10 to 25, while its thickness is, on average, 2-4 cm. As for the color of such a boletus, the leg has a white color and a characteristic mesh, and here the hat may give a little light brown or white-yellow tint. The light and dense pulp of the mushroom has a sweet, pleasant aftertaste.

These edible mushrooms are most likely to be found in North America, as well as Southern and Western Europe, under hornbeam, oak and beech. Lovers of warm climates, they also prefer flat areas, so finding these mushrooms in mountainous areas is not an easy task. The main time of their fruiting falls on the months from July to October, but in Austria the bronze boletus delights mushroom pickers already in May. A spherical, velvety mushroom cap, up to 17 cm in diameter, dark brown, almost black, can be covered with fine cracks and has a dense white fragrant pulp. The massive cylindrical stem, which thickens at the base and boasts a light mesh pattern on it, is dominated by reddish and brown tones. The light tubular layer turns yellow over time.

Distributed in eastern North America, the harvest period is the summer months. An edible mushroom characterized by beautiful pinkish-red shades of a very fleshy cap and legs. In this case, the yellow pulp becomes blue when cut, and the tubular layer remains yellow. The very shape of the cap changes with time - from convex at first to significantly open at a more mature age of the fungus.

Such edible boletus are inhabitants of mixed and deciduous European forests, the main collection of which falls on all summer months and the first two autumn months. The cap of such a mushroom over time changes its shape from hemispherical to almost flat, while its width is from 5 to 20 cm, and the color is yellow-brown or chestnut with light yellow flesh, which turns blue on the cut. The tubular layer and the boletus leg are also yellow, but the elongated and pointed leg is framed by a light or brown mesh pattern.

This sore also belongs to the edible category and it is necessary to go in search of it from July to October in Western Europe. Finding yellow boletus is not difficult under oak and beech trees. The same convex at a young age and flat at maturity, the mushroom cap has an average size of 4 to 16 cm. Yellow with a brown tint, it is dry and dull in dry weather, and slimy when it is damp and rainy outside. The leg of the pain is quite thick (up to 4-7 cm in thickness) and reaches 12 cm in height, yellow, without a mesh on it, but, sometimes, dotted with small scales. Lemon pulp quickly turns blue when cut.

It lives mainly in the oak forests of Southern Europe. You can enjoy this unusually tasty and healthy mushroom from May to September. The width of the semicircular cap ranges from 5 to 15 cm. The beautiful velvety mushroom cap is painted in all sorts of bright pink-red colors, and sometimes even purple or olive shades. The boletus tubules and stem are colored in a lemon tone. The barrel-shaped stem reaches a height of 15 cm and is decorated with red spots at the bottom and a fine white mesh at the top. The dense, firm yellow pulp has a moderate odor and a very pleasant taste. It is eaten both cooked (fried, boiled, dried), and canned or dried.

It settles in grass or on mosses in coniferous and mixed forests. There is an opportunity to taste such boletus in all summer months, as well as in September. A characteristic feature of this mushroom is its convex cap, with a circumference of up to 10 cm, which has a very specific color in the form of a white mesh on a grayish-brown surface. It is formed as a result of the fact that the skin on the cap very often bursts and cracks. The dense light flesh of boletus is pleasant to the taste and has a weak fruity aroma. The brown-gray leg of the fungus at the base has a more pronounced shade, and the bright yellow tubular layer turns blue when pressed.

This useful noble mushroom has taken a fancy to the hilly areas under the hornbeam, oak, beech and chestnut in mixed and deciduous forests. Pleases mushroom pickers from late spring to mid-autumn. Yellow-brown, fleshy, tasty cap, up to 25 cm in diameter, has a convex shape and velvety skin, which becomes covered with light cracks with age. The dense cylindrical leg thickens slightly at the very base and is endowed with a light or brown mesh. The light pulp is characterized by a sweet taste and has a large amount of riboflavin, which is responsible for the excellent condition of the body as a whole, and especially nails and skin.

An edible gift of nature, growing from June to September on the calcareous soil of deciduous forests. It can often be found in the Far East and the Caucasus. A wide light or silvery cap, which reaches up to 15 cm in circumference, becomes flatter with age from a convex one. It is smooth to the touch, but becomes slimy in wet and damp weather. The white color of the dense pulp of the mushroom has the ability to acquire a blue tint in the air. The high (up to 12-15 cm) yellow boletus leg, with slightly reddish flesh inside, thickens at the bottom and boasts a mesh pattern on it.

An edible mushroom found from early summer in small groups under oak and beech in mixed forests. The mushroom season for such boletus lasts until the beginning of autumn. A small, slightly convex, cap 8-10 cm wide is colored brown with a yellowish flesh, which does not have a pronounced taste and smell. The cylindrical leg, up to 9 cm high, has a yellow-brown tint and a smooth surface.

Poisonous and inedible boletus species

A poisonous mushroom that lives in deciduous forests. It can rarely be found under beeches on calcareous soils. It will not be difficult to identify such a boletus by a convex velvet hat, which has uneven edges and a wine tint, with black spots on it. Another distinctive feature of this poisonous mushroom is its dense flesh: on the cut, it initially takes on a blue tint, and then, after a few hours, acquires a dark red color.

This toxic and poisonous mushroom is an inhabitant of European deciduous forests. The orange-pink cap reaches 15 cm in diameter, smooth to the touch, with a light flesh that turns blue at the cut. The toxicity of such a boletus is given out by its leg, which is in the same color scheme with the cap, but covered at the top with a thick and dense red mesh.

Inedibleness gives it a strong bitter taste. It can be found in mixed and coniferous European forests from July to October. The dry and matte cap has a convex shape with wavy edges, predominantly smooth to the touch. The color of the cap is light gray or slightly brown with brown tints, and the circumference is up to 13-15 cm.The light flesh takes on a blue tint at the cut, and the tricolor cylindrical leg reaches 10-15 cm in length and contains changing shades from lemon at the top to red -brown at the bottom. At the same time, it is decorated with a white mesh on top, and red in the center, like the leg itself.

Refers to a poisonous mushroom that grows under conifers in the mixed forests of North America from late summer and throughout the fall. The wide range of the diameter of the cap in the range from 7-8 to 23-25 \u200b\u200bcm in combination with a sufficiently large stem (up to 12-15 cm in length and 8-10 in thickness) makes this mushroom very noticeable for experienced and just beginning mushroom pickers. Both the cap and the leg are colored brown with a red tint, but the flesh is yellow and on the cut takes on a blue tint. The lower part of the leg is decorated with a reddish-wine mesh.

Poisonous representative of the Borovik genus, which is most widespread in southern European countries, as well as in the Caucasus and the Far East. It prefers to settle in deciduous forests under hornbeam, linden, oak, chestnut and beech from early summer to September. A very wide rounded cap (up to 30 cm) is covered with a very different color: from whitish yellow and light gray to greenish olive with pink patterns. The light flesh has an unpleasant odor and turns blue or red when cut. The medium-sized leg, reaching 15 cm in length and 7-10 in thickness, has the shape of a barrel or turnip fruit, thickens at the bottom and is colored in passing yellow-red shades, covered with a red mesh. The rather pleasant smell of young mushrooms acquires the smell of rotting onions with age.

Growing at home

Growing boletus can have excellent results if you approach this business with all responsibility and diligence. Due to the fact that the boletus grow most favorably under a birch, spruce or pine, with which they form mycorrhiza, before starting to grow mushrooms, it is necessary to plant such trees on a plot of land allocated for this.

There are three ways to achieve great results and delight yourself with the delicious gifts of nature:

1. It is necessary, first of all, to select healthy boletus, without worms and damage, and then chop them thoroughly and soak for 24 hours in clean water. After these manipulations, they must be mixed and filtered. The resulting infusion, which now contains fungal spores, is carefully poured under the above trees.
2. The second method is more complicated, because for its implementation, ready-made land plots with mycelium are used, which are dug out in the forest. Upon arrival home, such a mycelium is placed under the trees in a specially designated place, where shallow pits are first made for the mycelium, which are then covered with forest soil from above. The absence of direct sunlight and moderate watering is the key to success in growing boletus.
3. The third method involves placing caps of overripe mushrooms under the trees, pre-cut into small pieces and mixed with damp earth.

Observing all the subtleties of correct and regular watering, already next year you can harvest the first crop, which at first will consist of single boletus, which, in the future, will certainly acquire families.

Calorie boletus

Boletus are not only low-calorie foods that allow them to be included in the diet of everyone who is trying to lose weight, but also very useful gifts of the forest: the content of vitamins A, B1, C and D in large amounts, as well as amino acids, sulfur, lecithin, riboflavin and polysaccharides is responsible for the normal functioning of the whole body and, in particular, the thyroid gland, and also helps to fight cancer and strengthens the immune system.

Calorie table (per 100 grams of mushrooms):

• Calorie content …………… .. 22 kcal
• Proteins …………………………. 4.0 g
• Fats …………………………. 1.5 g
• Carbohydrates …………………… 1.1 g
• Water …………………………… 90%

However, one should not forget that excessive enthusiasm for boletus is fraught with a large load on the digestive system, so you need to know when to stop so as not to harm your health, but to use these tasty mushrooms for your own benefit and pleasure.

• Boletus is one of the largest mushrooms in the world and is capable of gaining weight up to 3 kg.
• It has been noticed that boletus mushrooms appear in the forest at the same time as fly agarics, therefore, having met a beautiful inedible red mushroom with white peas on the cap in the meadow, you can safely go looking for tasty pains.
• Also, one of the signs of the proximity of the boletus family for mushroom pickers is the discovery of an anthill.

(it hurts half-white)

or yellow boletus

- edible mushroom

✎ Affiliation and generic features

Half white mushroom (lat.Boletus impolitus), but scientifically - the pain is semi-white, boletus is yellow, or (in the popular way) - yellowbrick - an edible mushroom of the boletus genus or boletus (Latin Boletus) from the Boletaceae family (Latin Boletaceae) and the order of Boletaceae (Latin Boletales), named because of the similarity with the porcini mushroom (boletus) in appearance, structure, structure and nutritional and gustatory indicators.
A semi-white mushroom with a porcini mushroom differs only in the olive-grayish color of the fruiting body and the smell of carbolic acid (iodoform) present in its pulp, which, however, is easily and completely removed from it when boiled or dried.
For this feature, some open sources attribute it to conditionally edible mushrooms. However, this is not the case, the semi-white mushroom is a very rare and wonderful edible mushroom, especially tasty when pickled. It just bears fruit not every year and not everywhere, but it is very abundant.

✎ Similar species, nutritional and medicinal value

Half white mushroom, lighter than other mushrooms, can be confused with edible ones:

A girl's boletus, the cap of which is painted darker, and the leg is conical and pointed downward;
- a green flywheel, the cap of which has larger pores, and the leg is thinner and often covered with a dark brown mesh pattern.

It can also be confused with conditionally edible:

Oak tree rooted from the boletus genus, which is lighter in color, but turns blue on the cut and has a very bitter taste;

Or it can be easily confused with inedible:

Inedible boletus, which grows only on acidic fertile soils and is distinguished by a more brightly colored leg;
- a bile mushroom, which the semi-white mushroom looks very similar to, and with which it is united by the same bitter taste of pulp.

And because of such a difficult recognition and a certain rarity, a semi-white mushroom is not recommended to be collected by novice mushroom pickers.
According to its taste and consumer characteristics, the semi-white mushroom belongs to the edible mushrooms of the second category. It is recognized as a very good and high quality mushroom, with a fairly high gastronomic performance.

In addition to high gastronomic indicators, a semi-white mushroom also has a whole range of useful substances, such as vitamins and amino acids, which are simply necessary for the normal functioning of the human body. So, regular consumption of it in food will help to replenish their supply and replenish the necessary supply of proteins, amino acids, B vitamins, or zinc, which are present in semi-white mushrooms or help relieve fatigue, protect against fatigue, anxiety and help fight stress.
In addition, enzymes that contain semi-white mushrooms have a completely beneficial effect on the condition of the skin and hair, restoring their tissues, and at the same time the cells of the nervous system, while normalizing the work of the endocrine glands, which, first of all, include the glands of the endocrine system. (for example, the thyroid gland).
In addition, semi-white mushrooms are rich in various antioxidants, and therefore, they are seriously considered as a proactive agent in the fight against cancer. Also, given their strong effect on the entire immune system, stimulating its super vigorous activity, they can well be used in the prevention of viral diseases.
In folk medicine, tinctures from this mushroom are used against anxiety or insomnia, or in the treatment of nervous disorders.
And so, semi-white mushrooms stimulate the renewal of the entire human body and the work of the brain. So the benefits from them are enormous and have been known for many centuries, and there is no harm at all, unless they are confused with the above-mentioned unusable counterparts.

✎ Distribution in nature and seasonality

A semi-white mushroom is a thermophilic mushroom and grows mainly in deciduous forests, on calcareous and neutral soils, in dry places, or in wet floodplain oak forests with a predominance of oak, beech, hornbeam, with cornelian undergrowth, and very rarely, it is found in coniferous forests under pine trees, usually in small groups. It is distributed mainly in Polesie or in the Carpathian region, in the central and southern zone of the European part of Russia. And in central Russia, with its temperate continental climate, it is extremely difficult to find it, and if it comes across, it always prefers calcareous or clayey soils. In Western Europe, it is also rare and mainly in the forest or steppe zones of its central and southern strip. And the main fruiting period for him is August and September, but there are seasons when he bears fruit in mid-July and is delayed until mid-October.

✎ Brief description and application

The semi-white mushroom belongs to the section of tubular mushrooms and the inner part of its cap has a tubular (porous) structure, in which spores are located for its reproduction. The tubules of the spore-bearing layer in a young semi-white fungus are painted in a pale yellow or golden color, and with age they become greenish-yellow. At first, his hat is strongly convex, then it becomes prostrate, pillow-shaped, olive-gray, sometimes with a reddish tint. The skin on the cap is velvety to the touch at first, and then it is smooth. The stem is at first barrel-shaped, and then it becomes cylindrical and slightly rough to the touch and fibrous inside, dark brown at the root and yellow at the cap. The pulp is thick, near the tubes and in the stem it is bright yellow, and in the cap it is pale yellow. On the cut, the pulp, as a rule, does not change its color, but sometimes it is slightly blue or pinkish.
A semi-white mushroom is used for food in any quality (if you boil it a little), but it is especially good - in pickled form!