Contents
Boletus boletus is an edible mushroom that is often found in Our Country, North America and European countries. It is valued for its good taste and ease of preparation. The harvest season starts in summer and continues until autumn. The boletus has its own characteristics, by which it is distinguished from twins.
Are there white boletus
Aspen mushrooms are called different types of mushrooms that belong to the genus Leccinum. They are distinguished by an orange hat and dense flesh. The stalk is usually thick, expanding towards the base. When cut, the flesh acquires a bluish tint.
Most mushroom pickers are familiar with the red boletus. This is a mushroom with a cap up to 15 cm in size, hemispherical or convex shape. The color is red, orange or brownish. The leg is up to 5 cm thick, reaches 15 cm in length. The flesh is dense, elastic, white. After the cut, it becomes bluish and even black. The variety is valued for its taste. It is used for frying, boiling, marinating and salting.
White aspen mushrooms are often found in the forests. Their hat is not distinguished by bright coloring. Its color remains milky white, like the leg. Such mushrooms have a good taste and are suitable for consumption. In the people they are also known under the name of obabki.
What do porcini mushrooms look like
According to the photo and description, the white boletus is large in size. The hat is fleshy, its size reaches 25 cm. On average, its parameters do not exceed 5-15 cm. The surface has a white, pink brown or grayish tint. From above, the hat is dry, feels like felt to the touch.
The leg is high, club-shaped. It has a thickening at the bottom. The color is white, the surface is scaly. As they grow, the scales become brown or gray. The spores are ocher in color.
On the reverse side, the hat consists of small white pores. As the fruiting body grows, they acquire a brown or gray undertone. The flesh of the white variety is dense. Near the ground, the color of the legs is greenish-blue. At the cut point, the flesh turns blue, almost black.
Where do white aspens grow?
White aspen mushrooms are found in the temperate climate zone. They are collected in coniferous, deciduous and mixed forests. Fruiting bodies form mycosis with birches, aspens, spruces, firs. They occur in areas with high humidity. This includes places near water bodies and streams, ravines, lowlands. The white variety grows in the soil, on stumps, in deadwood.
The rarity of white boletus is associated with anthropogenic factors. As a result of human activity, the habitat of fungi is changing. First of all, the disappearance of aspen mushrooms is due to deforestation.
White boletus grows in the North-West region, Moscow region, the Republic of Chuvashia, Mari El, Komi. In Siberia, it is harvested near Lake Baikal and in more northern regions. In Europe, it is found on the territory of Belarus, Latvia, Estonia. It is also found in the forests of North America.
The white variety grows singly, sometimes forming small groups. In dry summers, fruiting bodies appear in damp places where moisture constantly accumulates. When picking mushrooms, clearings, areas near forest roads and trails are checked.
Fruiting lasts from June to mid-autumn. Usually there are 3 waves of growth. The first fruiting bodies appear at the end of June. During this period, there are single copies. The second wave is more abundant, its peak falls on the middle of summer. Individual mushrooms can be harvested in September and October when the third layer passes.
Is it possible to eat porcini redhead mushrooms
The white-capped boletus is edible and does not pose a threat to humans. The pulp is rich in fiber, vitamins and amino acids, which are well absorbed by the body. White aspen belongs to the mushrooms of the second food category. This includes edible varieties with a good taste. In terms of nutritional qualities, they are second only to porcini mushrooms, milk mushrooms and chanterelles.
Aspen mushrooms help strengthen the immune system, which is especially important when recovering from illness. The substances included in the pulp have a positive effect on the composition of the blood and support the work of the heart. The regular presence of this type of forest gifts in the diet helps to remove toxins from the body.
Before use, the boletus is soaked in water, and then boiled. After processing, toxins are released from the pulp. The raw product is not used. The resulting mass is used for further cooking or frozen for the winter.
Various homemade preparations are obtained from the white variety. Pickled white boletus mushrooms retain a good taste and serve as an excellent snack. Fruiting bodies are also subjected to hot or cold salting.
How to distinguish false white boletus
White boletuses have a false double. This is a mushroom that is similar to them in appearance. This includes the gall fungus, which is also called false boletus. This name is associated with the bitter taste of its pulp, which only intensifies during heat treatment.
The gall fungus has a cap ranging in size from 4 to 15 cm. Its shape is hemispherical, becoming prostrate over time. The surface is dry, velvety, becomes sticky after rains. The color is yellow with a brown, gray or brown undertone. The leg is from 3 to 13 cm high. Its shape is cylindrical, often there is a thickening at the base.
False boletus is distinguished from the real one by the color of the pulp. In gall fungus, it has a pink tint. Also, the false twin has a yellow or pink mesh on the leg. It is absent in the white species. Also pay attention to the color of the hat. The gall fungus has a more pronounced color.
Aspen mushrooms have characteristic features, so they are difficult to confuse with poisonous mushrooms. Varieties may vary in size and color of the cap. However, they are all edible and do not pose a threat to human health.
Rules for collecting boletus with a white hat
It is best to go to the forest in the morning, after rain or fog. Fruiting bodies actively grow in warmth and high humidity. The stem is cut off with a sharp knife. No need to tear or break them. This can damage the fungus.
For picking mushrooms, choose places located far from roads and industrial enterprises. Such objects pollute the environment, and fruiting bodies absorb harmful substances. White aspen mushrooms are put in wide baskets. Between them, leave free space so that the mass does not crumple and does not heat up.
The use of white boletus
Before use, boletus is processed. The mass is placed in clean water, dirt, leaves and other forest debris are removed. Then the water is drained, and the fruiting bodies are cut into pieces. They are placed in an enamel container with water and put on the stove. Mushrooms are simmered for an hour.
The boiled mass can be fried, added to soups, side dishes. Their mushrooms prepare fillings for pies and other baked goods. The boiled product is stored in the refrigerator.
The easiest way is to pickle white boletus for the winter. First, the fruiting bodies are boiled for 10 minutes over low heat. Then prepare the marinade: for 1 liter of water add 1 tbsp. l. sugar and 1,5 tbsp. l. salt. The components are mixed in a saucepan, put on the stove and wait for the boil. Then the mushrooms are poured into the marinade, garlic, bay leaf, peppercorns are added to taste. Boil for 20 minutes over low heat, add vinegar essence and split into jars.
Salted porcini mushrooms are also easy to prepare. First, they are boiled in salt water for 35 minutes. Then salt, mushrooms, spices are placed in the jar to taste. The components are poured with water and transferred to a cold place for salting.
For white aspen mushrooms to bring health benefits, you need to limit their use. The daily rate should not exceed 150 g. In the presence of diseases of the kidneys, liver and stomach, consult a doctor first. From the reception should be abandoned to children, women during pregnancy and breastfeeding.
Interesting facts about white boletus
3 interesting facts about boletus:
- Mushrooms got their name not only due to the fact that they are often found under aspens. This is due to the color of the caps, which resembles the color of withering leaves.
- In North America, white boletus is an important ingredient in the national dish. It is served at the wedding table, paprika, cloves and spices are added.
- Bouillon from boletus is very healthy and tasty. In terms of nutritional value, it is not inferior to a similar meat-based dish.
Conclusion
White boletus is a healthy and tasty mushroom that is used for canning for the winter. Mushrooms are sent to damp areas of the forest. After harvesting, the mushroom mass is subjected to heat treatment. White boletus is suitable for cooking first and second courses, fillings for baking.
