Contents
Boletus adnexus is an edible tubular fungus of the Boletaceae family, genus Butyribolet. Other names: boletus maiden, shortened, brown-yellow, reddish.
What do adnexal mushrooms look like
The cap is first semicircular, then convex. Its diameter is from 7 to 20 cm, the thickness of the crumb is up to 4 cm. In young specimens, its surface is matte, velvety, pubescent, in old specimens it is naked, with longitudinal fibers. Color yellowish-brown, reddish-brown, brownish-brown.
The height of the leg is from 6 to 12 cm, the thickness is from 2 to 3 cm. The base is a pointed cone rooted in the soil. The shape is cylindrical or club-shaped, on the surface there is a mesh, which disappears with age. The color is yellow-lemon, reddish-brown below, when pressed, the leg turns blue.
The pulp is dense, pleasantly smelling, yellow. Above the tubular layer – blue. At the base of the cap – pinkish-brown or brown.
The pores are small, rounded, golden-yellow in young mushrooms, golden-brown in mature ones, becoming greenish-bluish when pressed.
Spores are smooth, yellow, fusiform. The powder is brown with an olive tint.
Where do boletus mushrooms grow
Rarely seen. It grows in areas with a warm temperate climate, loves calcareous soils. Settles in mixed and broad-leaved forests, prefers the neighborhood of oak, hornbeam, beech, in mountainous areas comes across next to fir. Grows in groups, bears fruit from June to October.
Is it possible to eat boletus adnexa
The mushroom is edible, belongs to the first category. It has high taste qualities.
False doubles
Semi-white mushroom. It is distinguished by a lighter cap, a dark base of the stem and the smell of iodine or carbolic acid. The surface of the cap is velvety, light brown or clay brown. The tubular spore-bearing layer does not change color when pressed. The leg thickened downwards is up to 6-7 cm in diameter. At the base it is fleecy, the rest is rough. Closer to the hat it is straw, below it is reddish. Half white is rare. It is thermophilic, grows mainly in the south of Our Country. Settles on clay soils next to deciduous trees: oak, hornbeam, beech. Conditionally edible, it has good taste, despite the pharmacy smell, which disappears after boiling.
Boletus semi-adventitious. It differs in the color of the pulp (it is white) and growing conditions (it settles in spruce thickets). Refers to edible.
Fechtner’s boletus. An edible mushroom belonging to the third category. It grows in Our Country, the Caucasus, the Far East. Settles on calcareous soils next to deciduous trees. Fruiting from early summer to September. The cap is hemispherical, then becomes flattened. Size – from 5 to 15 cm in diameter. The color is pale brown or silvery white. The stalk is thickened downwards, reddish-brown, sometimes with a reticulate pattern. Length – from 4 to 15 cm, thickness – from 2 to 6 cm. They are eaten mainly in salted and canned form.
Boletus is beautiful. It is distinguished by a bright leg, the lower part of which is red, the upper one is yellow. The mushroom is inedible, with a bitter taste. Not found in Our Country. Grows under coniferous trees in western North America.
Rooted boletus. It is lighter than its relative, the surface of the cap is smooth, dry, fawn or whitish-gray, sometimes with an olive tint. Its flesh is thicker than that of the adnexal, it turns blue on the break. The spore-bearing layer is yellow-lemon, with age – olive-yellow, turning blue. The stem is tuberous, in old age it is cylindrical, yellow closer to the cap, brownish-olive below, with a mesh on the surface, turns blue on the break. It has a bitter taste that cannot be destroyed by heat treatment. It is not used for food, it is considered inedible.
Collection rules
Boletus adnexa can be found throughout the summer and into September. You can determine its location by the following signs:
- There are fly agarics in the forest.
- On the way I came across an anthill, not far from which these mushrooms like to settle.
Use
Boletus adnexa can be prepared in any way. It is boiled, fried, stewed, marinated, dried. Pre-soaking and boiling in several waters is not required.
Conclusion
Boletus adnexa is quite rare and is considered a valuable find. It is of interest from a gastronomic point of view due to its excellent taste, but it is important not to confuse it with similar inedible species.