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Obabok Far East is an edible fungus of the Boletaceae family, genus Rugiboletus. Differs in very large sizes, strongly wrinkled, cracking, motley surface, lack of worms and excellent taste characteristics. The name obabok combines boletus and boletus.
What does the Far Eastern obabok look like
The hat is first spherical, then cushion-shaped, convex. The color is brown, in the process of growth it becomes ocher-yellow. There are radial wrinkles on the surface, along the edge – the remains of a bedspread. The skin is brownish, bumpy, wrinkled, cracking in dry weather. Hat size – up to 25 cm in diameter.
The leg is ocher in color, cylindrical, solid, rough, covered with small brownish scales. Height – about 13 cm, diameter – 2-3,5 cm.
In young mushrooms, the pulp is dense, in old ones it is loose. The color is off-white, on the cut – pinkish.
The tubular layer is yellow in young specimens, olive-yellow in old specimens. The tubules next to the leg are indented. Spores pale brown, fusiform.
According to mushroom pickers, Far Eastern obabok is very tasty
Where does the Far Eastern mushroom grow
Distributed in the south of Primorsky Krai. Occurs in oak forests, grows in groups, rarely singly. Fruits abundantly in good years.
The period of growth of the Far Eastern obabka
The fruiting period is the end of summer – the beginning of autumn (from August to September). It grows very quickly – by about 4 cm per day, significantly gains weight during this time – by 10 g. After three days it becomes a strong mushroom, after a week – old, unsuitable for food.
Is it possible to eat far eastern obabok
Considered edible. It is edible, has a good taste and a pleasant smell.
The taste of the mushroom
Belongs to the second category. It has a pleasant taste and smell.
Benefits and harm to the body
Used in folk medicine. It has long been endowed with healing properties. It is believed that Far Eastern obabok normalizes blood sugar levels, helps with kidney and neurological diseases. It is low in calories yet contains many nutrients. It contains ascorbic acid, vitamins B and E, phosphorus, iron, potassium, sodium, magnesium, fatty acids. Good as a diet food.
Like all mushrooms, Far Eastern obabok is a food that is difficult to digest. It is not recommended for use in diseases of the gastrointestinal tract. In addition, it can cause an allergic reaction.
False doubles
Obabok Far Eastern is easy to distinguish from its relatives by such a specific feature as a motley hat. Several similar types can be distinguished.
Obabok blackening or chess. The main differences are that it grows in Europe and the Caucasus, forms mycorrhiza with oak and beech, has a yellowish color, turns pink on the fault, then turns black. The hat is massive, up to 15 cm in diameter. The surface is smooth, dry, often cracking. The leg is thick, fleshy, cylindrical, sometimes thickened at the bottom, yellowish, brown, with orange scales. Height – about 12 cm, thickness – 3 cm. It bears fruit from the beginning of summer until the first frost. Blackening obabok is an edible mushroom belonging to the second category.
Obabok blackening is recognized by its yellow color
Boletus (boletus) painted-legged. It has a pink cap and a yellow leg with reddish scales. In addition to the Far East, it grows in the Siberian region. The hat is cushion-shaped, with a straight or wavy edge. The color is uneven, with yellow, olive and lilac patches. The tubular layer is first pale pink, then brown or chestnut. The flesh is white, with a slight mushroom smell.
The mushroom is medium in size. The diameter of the cap is from 3 to 11 cm. The height of the leg is from 8 to 12 m. The colored legged obabok is considered edible, belongs to the second taste category. It is rarely eaten due to the lack of a pronounced mushroom taste and the pulp darkening during heat treatment.
The boletus of the colored leg is characterized by a pinkish color.
Boletus gray (hornbeam). Important distinguishing features are a grayish color, not cracked surface of the cap. The fungus has a wider distribution, in the Federation it is found mainly in the Caucasus. It grows in deciduous forests, where there are hornbeams, less common under birch, hazel, poplar. The cap is at first hemispherical, with the edges bent inward, then becomes pillow-shaped. Diameter – from 7 to 14 cm. The surface is velvety to the touch, wrinkled. Usually dry and matte, in rainy weather – glossy. The hat is grayish-brown or brown with a greenish tint. The leg is cylindrical, sometimes thickened below. Height – from 5 to 13 cm, diameter – about 4 cm. The color is greenish-gray at the top, brown at the bottom. The flesh is white, fibrous, hard in old specimens, lilac in the cut, becoming grayish with age, then dark gray.
The porous layer is whitish or grayish with a sandy tint. The tubules are narrow, soft, watery, the pores are very small. It belongs to edible species, suitable for any type of processing, it is stored worse than other boletus due to less dense pulp.
Grabovik differs in grayish color
Use
Obabok Far East is suitable for any processing methods. It is boiled, fried, stewed, dried, made into powder for broths and seasonings. Soups are prepared with it, pies are baked. It is recommended to boil it in two waters for 45 minutes.
He has one property: his leg turns black during heat treatment. Therefore, for cooking, it is recommended to use only hats that do not darken when cooked, and in the marinade they become bright yellow. The legs can be boiled separately, then added to soups or sauces.
Conclusion
Far Eastern obabok – is considered one of the best mushrooms, despite the fact that it is usually classified as the second category. Connoisseurs say that it is superior in quality to white. This is one of the most common and collected species in the Far East.
