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Asian boletin (Boletinus asiaticus) belongs to the Maslenkov family and the genus Boletinus. The mushroom has a memorable appearance and bright color. First described in 1867 by Karl Kalchbrenner, an Austro-Hungarian scientist and clergyman. Its other names:
- grate or Asian butter dish;
- euryporus, since 1886, described by Lucian Kelet;
- Fuscoboletin, since 1962, has been described by Rene Pomerleau, a Canadian mycologist.
Where does Asian boletus grow?
The mushroom is rare and protected by law. Distribution area – Siberia and the Far East. It is found in the Urals, in the Chelyabinsk region it can be seen in the Ilmensky Reserve. It also grows in Kazakhstan, in Europe – in Finland, the Czech Republic, Slovakia, Germany.
Asian boletin forms mycorrhiza with larch, found in coniferous forests, where it grows. In mountainous areas it prefers to settle in the lower parts of the slopes. The cause of extinction is uncontrolled deforestation. The mushroom picker bears fruit from mid-late summer to September. It grows on the forest floor, on rotting remains of trees, in small groups. Sometimes two or more fruiting bodies grow from the same root, forming picturesque groups.
Pink furry hats are visible on the forest floor from afar
What does an Asian boletin look like?
Asiatic boletin decorates the forest with its mere presence. Its hats are rich crimson, pinkish crimson, wine or carmine in color and are covered with scaly soft pile, which gives them the appearance of elegant, shaggy umbrellas. The surface is dry, matte, velvety to the touch. The shape of young mushrooms is rounded toroidal, flat, with edges tucked inward with a thick roller. The hymenophore is covered with a dense snow-white or pinkish veil, which stretches with age, becomes openwork and remains at the edges of the cap and a ring on the stem.
As it grows, the cap straightens out, becoming umbrella-shaped, and then more and more raising the edges, first to a prostrate shape, and then to a slightly concave, dish-shaped. The edge may have an ocher-yellowish narrow border with the remains of a veil. The diameter varies from 2-6 to 8-12,5 cm.
The hymenophore is tubular, incremented and slightly descending along the stem, rough. It can reach 1 cm in thickness. Color ranges from creamy yellow and lemon to beige, olive and cocoa with milk. The pores are medium-sized, oval-elongated, arranged in distinct radial lines. The flesh is elastic, fleshy, whitish-yellow in color, the color does not change on the break, with a barely noticeable mushroom aroma. Overdose may have an unpleasant fruity-bitter odor.
The leg is cylindrical, hollow inside, hard-fibrous, may be curved. The surface is dry, with a distinct cap ring and longitudinal fibers. The color is uneven, lighter at the root, similar to the hat. Above the ring, the color of the stem changes to creamy yellow, lemon or light olive. The length is from 3 to 9 cm, and the diameter is 0,6-2,4 cm.
There is a noticeable thickening at the bottom of the leg
Is it possible to eat Asian boletin
Boletin Asian attributed to conditionally edible mushrooms of categories III-IV due to the bitter taste of the pulp. Like all lattices, it is used mainly for pickling and salting, as well as in dried form.
The mushroom has a hollow leg, so hats are used for salting
Similar species
Asian boletin is very similar to its own species and some varieties are oily.
Boletin marsh. Conditionally edible. It is distinguished by a less pubescent cap, a dirty pinkish spathe and a large-pored hymenophore.
The flesh of the fruiting bodies is yellow, may acquire a bluish tint.
Boletin full-legged. Conditionally edible. It is distinguished by a chestnut color of the hat and a brown-brown leg.
The hymenophore of these fungi is dirty-olive, large-pored
Butter dish of Sprague. Edible. The hat is rich pink or red-brick shade. Likes wet, wetlands.
If the mushroom is broken, the flesh becomes a rich red color.
Collection and consumption
Asian boletin should be collected carefully so as not to damage the mycelium. Cut the fruiting bodies with a sharp knife under the root, without disturbing the layer of forest waste. It is advisable to cover the cut points with leaves and needles so that the mycelium does not dry out. Mushrooms are elastic, so they do not cause problems during transportation.
Being a conditionally edible mushroom, Asian boletin requires a special approach when cooking. In fried and boiled form, it is bitter, so it is best to use it for preservation for the winter.
Sort out the collected fruit bodies, clean them from forest debris and the remnants of bedspreads. Hollow legs have low nutritional value, so in cooking they are used only in dried form for mushroom flour.
Preparation procedure:
- Cut off the legs, put the caps in an enameled or glass container and pour cold water over it.
- Soak for 2-3 days, changing the water at least 2 times a day.
- Rinse well, pour salted water with the addition of 5 g of citric acid or 50 ml of table vinegar.
- Cook over low heat for 20 minutes.
Throw on a sieve, rinse. Asian boletin is ready for pickling.
Pickled Boletin Asian
Using your favorite spices, Asian boletin makes a wonderful appetizer.
Ingredients:
- mushrooms – 2,5 kg;
- water – 1 l;
- garlic – 10 g;
- salt – 35 g;
- sugar – 20 g;
- table vinegar – 80-100 ml;
- dried barberry berries – 10-15 pcs.;
- a mixture of peppers to taste – 5-10 pcs.;
- bay leaf – 3-4 pcs.
Method of preparation:
- Prepare a marinade from water, salt, sugar and spices, boil, pour in 9% vinegar.
- Add mushrooms, cook for 5 minutes.
- Place tightly in the prepared glass container, topping up the marinade. You can pour 1 tbsp on top. l. any vegetable oil.
- Seal tightly, wrap up and leave for a day.
Store ready-made pickled mushrooms in a dark, cool place for no more than 6 months.
Conclusion
Asian boletin is an edible spongy mushroom, a close relative of oil. Very beautiful and rare, listed in the list of endangered species of the Federation. It grows exclusively next to larches, so its distribution area is limited. Found in Our Country, Asia and Europe. Since Asian boletin has a bitter pulp, it is used in cooking in dried and canned form. It has edible and conditionally edible counterparts.
