Boletus boletus (white boletus): photo and description of the fungus

White butterflies from the Boletaceae family are known as marsh boletus, and in the scientific literature – Boletus holopus, or Leccinum chioeum. In some local dialects, they are called “slipper” because of the wateriness. White butterflies belong to an edible tubular species, common throughout the middle lane.

Where white butterflies grow (marsh boletus)

Marsh boletus grows under birch trees, on the roots of which species mycorrhiza settles, they are common throughout the middle lane in Europe and Asia, but are not common. Despite the name “marsh”, they do not grow in the swamps themselves, but they like to appear singly or in dense groups in wet, wetlands, on acidic soils. Expected and most likely habitats for marsh bugs:

• damp birch groves;
• on the border of birch woodlands and swamps;
• dry peat bogs;
• in the forest among mosses, especially sphagnum, because the species loves dampness and is nourished by the moisture that moss retains.

Sometimes mushroom pickers report unusual finds: a family of marsh boletus on a still standing trunk of a rotten birch.

The period of appearance of white butterflies is from the end of May to the first frosts, which begin in various places at the end of October or in November.

What do white butterflies look like

The swamp boletus, as seen in the photo, is a rather large mushroom with a hat with a diameter of 7 to 12-15 cm. Mushroom pickers testify that there are specimens with a hat width of more than 20 cm.

• pillow-shaped or hemispherical shape;
• open even in young specimens of marsh boletus, and sometimes, in drought, the edges of the cap are slightly bent upwards;
• in appearance, the structure of the fruiting body is rigid, leathery;
• the skin is dry to the touch, except for the rainy period;
• the color is light brown in various shades, some mushroom pickers determine the color of the cap of a white dab as dirty white with a greenish-brown tint as it ages.

Under the cap is a tubular layer, which is perceived as large angular pores. Young mushrooms are distinguished by a light color from the bottom of the cap, while old ones are intensely brown. The mass of spores looks dark ocher, almost brown.

Under the skin of the cap is a greenish-white, soft and watery flesh. In older mushrooms, it becomes darker – to a white-brown or greenish-brown tone. The smell of the swamp obabka is mild, as is the taste after cooking.

White butterflies are perceived as disproportionately developed mushrooms, since the stem, in relation to the large and thick hat, seems too high and thin. Features of the swamp leg:

• elongated, from 5 to 20 or even 30 cm;
• the shape is cylindrical, straight or curved, as the mushroom often breaks through dense moss;
• the surface is pronounced fibrous, covered with lagging scales – whitish in young mushrooms, brown in old ones;
• from a distance, the color of the stem of the marsh boletus is perceived as white-gray.

The legs of white butterflies are tough, do not have any attractive aroma or taste, so they are rarely eaten.

Is it possible to eat white boletus

White obabok is edible. Young caps are eaten. The legs are not taken because of their rigid structure. The marsh boletus belongs to the mushrooms of the third category in terms of nutritional value. It tastes pretty good when cooked, especially with other flavored varieties, but there are relatively few valuable nutrients. Obabki take only for the mass.

Taste qualities of mushrooms

The swamp boletus differs from the ordinary one in its loose pulp, which is very boiled soft, paints the broth in a dark color and becomes not only ugly in appearance, but also completely tasteless. In addition, it is advisable to take only young white butterflies for food. It is advised to cut off only caps that are dry to the touch. The marsh boletus is not harvested for harvesting, because when salted and pickled, the flesh spreads in the liquid and becomes completely unappetizing. Loose butternut squash has few characteristic aromatic compounds, and therefore young specimens are simply put together with more valuable ones to increase the mass of the dish.

Benefits and harm to the body

Marsh boletus is a low-calorie product: 100 g contains up to 30 kcal. Useful properties of the species are based on the fact that the composition contains enough biologically active substances:

• cleanse the body, being natural antioxidants;
• promote the excretion of cholesterol;
• have a general strengthening effect, including – increase immunity;
• improve the hematopoietic function of the body;
• dietary fiber helps to normalize bowel function;
• the presence of phosphoric acid stimulates the musculoskeletal system.

Although the species belongs to the third category in terms of nutritional value, there are enough minerals and vitamins in the fruiting body of the white clover for a good effect on the body. But only with moderate use. Mushrooms are recommended for diabetics as a product that lowers blood sugar levels. It is believed that their regular use has antiviral, antioxidant and anti-inflammatory effects.

Given the beneficial properties, it must be remembered that the boletus is a wild species, and it should be eaten in moderation. With an eye to white obabka dishes, patients with an ulcer, people with intestinal problems should be treated. Contraindication is individual intolerance to the product. Boletus boletus, like any other mushrooms, is not recommended for baby food.

False doubles

White obabok is similar to other types of boletus of the genus Obabok (Leccinum), which are all edible and harmless if cut incorrectly:

• ordinary;

  

• solid;

  

• pinking;

  

• ash gray;

  

• white.

  

All boletus, except for the marsh, belong to the second category. Therefore, such twins can be collected. A common feature in all types of boletus mushrooms: the pulp is dense only in young mushrooms, and in old ones it is loose and watery.

The marsh boletus is distinguished by the reaction of the pulp after the cut:

• in some boletus, the flesh may slightly turn pink;
• the color of the white dog does not change.

The false double of the marsh bog is a dangerous gall fungus, or mustard. Young mushrooms of a toxic species in shape and color can be completely mistaken for boletus, although they grow in mixed forests, on coniferous litter in the shade.

There are differences:

• after cutting, the pulp of the gall fungus becomes pink;
• the tubular layer under the hat is also pink, while in the dabka it is white-gray or cream;
• the mustard has a mesh pattern on the leg.

Collection rules

When collecting whites, remember that:

• according to the photo and description, the white boletus grows in small clearings where the rays of the sun fall, under birch trees, in wet areas;
• cut young mushrooms;
• do not take specimens with dark spots, wormy and flabby;
• never taste raw mushrooms;
• in rainy weather, babs quickly deteriorate.

Use

Marsh bobs quickly become a viscous mass, unsuitable for consumption, so they are sorted out and cooked immediately. Fresh or dried hats are baked and fried, cooked in soups, sauces, used as an ingredient in vegetable stews, but not salted or pickled. Cook for at least 25-30 minutes. The finished mushroom mass sinks to the bottom. Marsh boletus is fried in sunflower oil. The disadvantage of all bobs is that the liquid darkens when cooked.

Conclusion

White dabs are collected together with other members of the genus. Weakly similar to them toxic bitter bitter. They go on a “quiet” hunt, having carefully learned the species collected in the area and how to distinguish them.