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Boletus mushroom is one of the most common species of the Boletov family. Among the most common types of boletus are white oak mushroom (sometimes called netted boletus), bronze and girlish boletus. All these mushrooms have long been eaten, and in our time they are delicacy, since the halo of their distribution has significantly decreased.
Below you will find a photo and description of the boletus mushroom, information about their places of growth and recommendations for the use of these mushrooms in cooking.
What does a bronze boletus look like?
Category: edible.
The cap of the bronze boletus (Boletus aereus) (diameter 6-16 cm): brown or brown, often almost black. It has the shape of a hemisphere, in old mushrooms it becomes flat.
Leg (height 6-12,5 cm): lighter than the cap, occasionally reddish. It has a cylindrical shape, less often club-shaped or barrel-shaped, dense and hard. Tapers slightly from bottom to top.
Tubular layer: light brown or beige, turning greenish when pressed. Depending on the age of the fungus, it can be creamy or yellowish in color. The pores are very small, rounded.
Pay attention to the photo and description of the boletus pulp: like the white oak fungus, it is white, dense and very fleshy.
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When growing: from late May to early October in Europe and North America.
Where can I find: in deciduous warm forests (oak, beech, hornbeam).
Eating: has excellent taste properties in any form – boiled, fried, dried, salted.
Application in traditional medicine: does not apply.
Other names: dark bronze white mushroom, copper white mushroom, hornbeam white mushroom, chestnut white mushroom, oak mushroom, rudyak. The look of this species of boletus can be judged by its French name: in France, in addition to the traditional “bronze boletus”, the mushroom has a name, recently banned in European literature, “Negro’s head” (tete de negre).
According to the description, the bronze boletus mushroom is similar to gall fungus (Tylopilus felleus), but its tubular layer has a pinkish tint.
Boletus mushroom
Category: edible.
As you can see in the photo, the mushroom virgin boletus (Boletus appendiculata) has a cap with a diameter of 7-18 cm. Its color is brown-golden, less often with a reddish tinge, almost flat, sometimes slightly convex in the center. The edges are usually slightly bent inward.
Leg (height 8-16 cm): lighter than the cap, along the entire length with a yellowish mesh, which is practically absent in old mushrooms. The lower part is strongly pointed.
Tubular layer: bright yellow.
Pay attention to the photo of the pulp of boletus: it has a lemon hue, when pressed or at the cut site, it turns a little blue. Very dense. Has a pleasant aroma.
Doubles: semi-white mushroom (Boletus impolitus), rooting mushrooms (Boletus radicans) and inedible (Boletus calopus). Raw semi-white mushroom smells strongly of carbolic acid. The leg of the rooting boletus is thicker, and the cap is noticeably lighter or paler. An inedible boletus is easy to distinguish by the bright color of the legs.
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When growing: from late June to mid-October in southern Europe.
Where can I find: usually in mixed forests. Prefers neighborhood with oaks and beeches.
Eating: according to the mushroom pickers, it is inferior in taste to the porcini mushroom, but still suitable for food.
Application in traditional medicine: does not apply.
Other names: rooted boletus, reddish boletus, brown-yellow boletus.
White oak mushroom (netted) and its photo
Category: edible.
Hat of the netted boletus (Boletus reticulatus) (diameter 7-25 cm): from yellow to brownish brown. In young mushrooms, it is hemispherical, becoming convex with time. Velvety to the touch.
Leg (height 3-11 cm): yellowish or light brown, lighter than the cap, usually with a network of small veins, but in young mushrooms it can be almost smooth. Tapers from bottom to top, thick, dense and fleshy.
The photo of the white oak fungus shows that its tubular layer changes color depending on the age of the fungus from white to greenish or olive. The pores are large and rounded.
Pulp: white, dense and very fleshy, with a sweet nutty flavor.
Doubles: edible members of the Boletaceae family and gall fungus (Tylopilus felleus), which has a dark mesh on the stem, as well as a pinkish tubular layer.
When growing: from the end of May to mid-autumn in the Krasnodar Territory and the neighboring republics of Our Country, as well as in the countries of the Eurasian continent with a temperate climate. Less common in North America and North Africa.
Where can I find: on alkaline soils of deciduous forests, most often next to beeches or chestnuts, and from mushrooms – with granular oak.
Eating: in almost any form – boiled, fried, dried or salted.
Application in traditional medicine: does not apply.
Other names: white oak mushroom, white summer mushroom, boletus reticulum.