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Yellow-brown boletus (Leccinum versipelle) is a beautiful, bright mushroom that grows to a very large size. He was also called:
- Boletus versipellis, known since the beginning of the XNUMXth century;
- Leccinum testaceoscabrum, introduced into use since the middle of the XNUMXth century.
names: different-skinned obabok and red-brown boletus. Belongs to the Boletov family and the Obabkov family.
Boletus yellow-brown in the willow-aspen forest
What do yellow-brown boletus look like
Only the yellow-brown boletus that has appeared has a spherical hat with edges pressed to the stem. As it grows, it first acquires a flattened toroidal shape, with still pressed edges. Then she straightens out, taking the form of an almost correct hemisphere. In a mature mushroom, the edges of the cap can noticeably bend upwards, forming an irregular shape resembling a pillow.
Cap colors: orange-buff, yellowish-brown, yellow-brown or sandy-reddish. It grows from 4-8 to 15-20 cm. The surface is dry, with a slight gloss or matte, smooth-satin, can be even or with noticeable ribbed lines, notches, depressions. The pulp is white, slightly grayish, fleshy. The tubular layer has a white-cream, grayish color with a greenish-yellow tint and is easily separated from the cap. The pores are small, the surface is velvety to the touch. The layer thickness is from 0,8 to 3 cm. The spores are olive-brown, fusiform, smooth.
The stem is cylindrical, slightly tapering at the cap and thickened at the root. It has a characteristic color: white or grayish, with brown-black, frequent scales. Thick, with a diameter of 2 cm to 7 cm, a height of 2,5-5 cm to 20-35 cm. The pulp is dense, elastic.
Sometimes yellow-brown boletus can be found in meadows, in the grass
Where do yellow-brown boletus grow
The distribution area of uXNUMXbuXNUMXbYellow-brown Boletus is quite extensive, covering the north-temperate climatic zone. Often it can be seen in Siberia, the Urals, and in the Central part of Our Country. Likes both deciduous and mixed spruce-birch forests, pine forests.
The yellow-brown boletus grows both singly and in groups of families up to 20 fruiting bodies. He likes damp places and fertile, saturated with leafy humus, soils. Mushrooms appear from June to October, sometimes even before the first snow. As a rule, it grows in one place for many years.
Is it possible to eat yellow-brown boletus
The mushroom is edible. It is readily collected, used to prepare a variety of dishes and harvested for future use. It belongs to the second category. The pulp has a pleasant mushroom aroma and a slightly starchy sweetish taste that goes well with any product. It is very rarely attacked by insect larvae, which is a definite plus.
False twins of yellow-brown boletus
The yellow-brown boletus is very similar to representatives of its own species. He has no poisonous twins. Due to the original surface of the stem, it is difficult to confuse it with other fruiting bodies.
Inexperienced mushroom pickers may take gall fungus (Gorchak) for yellow-brown boletus. It is not poisonous or toxic, but is classified as an inedible species due to its distinct bitterness. The cap is pillow-shaped, the color of the pulp is bluish-white and turns pink when broken.
It is easy to distinguish bitterness: there are no velvety black scales on the stem, instead of them there is a characteristic mesh
The boletus is red. Edible. It differs in a more saturated reddish or brown shade of the cap, a thick stem with grayish, less pronounced scales.
A family of red boletus on a clover field
Boletus. Edible. It can be distinguished by its brownish-brown or reddish cap and spore shape.
The legs of the boletus are the same as those of the yellow-brown boletus
Collection rules
Young, not overgrown fruit bodies are best suited for culinary processing. They have softer, firmer flesh and richer flavor. Any specimens are suitable for drying or mushroom powder.
Since the strong leg sits deep in the soil, pulling out or breaking the mushroom will not work. Found fruiting bodies should be carefully cut with a sharp knife under the root, or, digging around to the base, carefully turn out of the nest, be sure to cover the hole afterwards.
In no case should you collect dried or rotten specimens. As well as those that grew up next to a busy highway, an industrial enterprise or in a landfill area.
Young mushrooms have a very characteristic appearance.
Use
Yellow-brown boletus can be used in any form: cook soup and main dishes, freeze, dry, marinate.
Dried yellow-brown boletus soup with vermicelli
A wonderful, hearty soup, which in terms of nutritional value is not inferior to meat stew.
Ingredients:
- potatoes – 750 g;
- vermicelli or spaghetti – 140-170 g;
- dry mushrooms – 60 g;
- onion – 140 g;
- carrots – 140 g;
- garlic – 2-4 tooth;
- bay leaf – 3 pcs .;
- Vegetable oil – 40 ml;
- salt – 8 g;
- water – 2,7 l;
- pepper.
How to cook:
- Pour mushrooms with warm water for 15-30 minutes, rinse well. Cut into thin strips or chop in a blender – as you like.
- Wash and clean vegetables. Cut onions and potatoes into strips. Chop the garlic. Coarsely chop or grate carrots.
- Put a pot of water on the stove, boil. Pour the mushrooms, cook over low heat for 30 minutes.
- Heat the oil, pour onions, fry, add carrots, salt, add garlic and pepper.
- Add potatoes to mushrooms, add salt, cook for 15 minutes.
- Put the fry, boil, add the noodles and cook until tender. For 5 minutes, put a bay leaf.
Ready soup can be served with sour cream and fresh herbs
Boletus yellow-brown fried with sour cream
A great quick dish that is not difficult to prepare at all.
Ingredients:
- mushrooms – 1,1 kg;
- onion – 240 g;
- sour cream – 250-300 ml;
- Vegetable oil – 60 ml;
- flour – 60 g;
- salt – 8-12 g;
- pepper and greens.
How to cook:
- Cut the washed mushrooms into pieces and roll in flour, put in hot oil in a frying pan, fry over medium heat until crusty.
- Rinse the onion, chop and fry separately until transparent, combine with mushrooms.
- Salt, pepper, pour in sour cream, close the lid, simmer over low heat for 18-25 minutes.
The finished dish can be served with herbs.
The aroma and taste of this dish is amazing.
Boletus yellow-brown pickled without sterilization
Yellow-brown boletus, harvested for the winter, are a very popular snack both on the everyday table and on holidays.
Ingredients:
- mushrooms – 2,5 kg;
- water – 1,1-1,3 l;
- coarse gray salt – 100-120 g;
- sugar – 120 g;
- vinegar 9% – 160 ml;
- carnation – 10 buds;
- a mixture of peppercorns – 1 pack;
- bay leaf – 10-15 pcs.
How to cook:
- Mushrooms cut into large pieces, put in salted water and boil for 30 minutes, removing the foam. Dump on a sieve and rinse.
- Put in a saucepan and add water to cover the mushrooms, put all the spices except vinegar.
- Boil, cook on low heat under the lid for 20 minutes. Pour in the vinegar. It is worth taking a sample of the resulting marinade. If something is missing, add to taste.
- Arrange in sterilized jars, topping up the marinade to the neck. Seal tightly, turn over and wrap with a blanket for a day.
You can store harvested mushrooms in a cool room without access to sunlight for 6 months.
Pickled boletus in winter
Conclusion
The yellow-brown boletus is a valuable edible mushroom, very popular among lovers of quiet hunting. Thanks to a bright hat and a black and white leg, it is clearly visible and easily distinguishable. It grows in the temperate climate zone, throughout Our Country, Europe and North America. Adjacent to birch on well-moistened, fertile soils, but does not like swamp peat. From it you can cook dishes, freeze, marinate, dry. A particularly plentiful harvest of these fruiting bodies can be harvested in early September in young forest plantations.
