Contents
A photo of a hornbeam mushroom and a detailed description of the fruiting body will help inexperienced mushroom pickers distinguish it from false varieties that can be inedible and even poisonous. In Our Country, many common names for this species are common: gray or elm boletus, gray boletus and others.
Where does the hornbeam mushroom grow
Grabovik (lat. Leccinellum pseudoscabrum) is common in the southern regions of the country, where the climate is quite mild. A large number of mushrooms are found in mountainous areas, but gray mushrooms are especially common in the Caucasus. Fruiting begins in June and ends in October, sometimes in November.
The hornbeam forms mycorrhiza with many trees: with birch, hazel, poplar, however, most likely the fungus can be found under the hornbeam. It was the connection with this plant that formed the basis of the name of the species.
What does a grabber look like
The hat of a gray dabka can grow up to 10-15 cm in diameter. In its shape, it resembles a hemisphere with tucked edges, however, in ripened fruiting bodies, the hat takes on the form of a kind of pillow. It is slightly velvety to the touch, wrinkled in places, especially in overripe specimens. The color of the cap is olive or light brown. After rain, the surface of the mushroom appears glossy.
The flesh of the boletus is quite soft, but not too loose. The older the hornbeam, the tougher its fruiting body. On the cut, the flesh is white at first, but within 10-20 minutes it turns gray, and then completely blackens. The taste and smell of gray obabka is pleasant.
According to the description of this mushroom, the leg of the hornbeam is elongated and cylindrical, however, there is a noticeable expansion near the ground itself, which can be seen in the photo below. From above it is grayish-olive, but the lower, the darker its color. The height of the stem is on average 12 cm, diameter – 3-4 cm.
In mature hornbeams, the hat is sometimes covered with notches and folds.
Grabovik edible or not
Grabovik is classified as an edible mushroom, however, it is not recommended to eat them raw. The taste of mushrooms is fully revealed after heat treatment: boiling, drying or frying. Also, gray butternut squash can be pickled and salted.
The taste of the mushroom
The gray boletus is not valued as highly as its closest relative, the common boletus. Despite the fact that they are similar in taste, the hornbeam has a slightly different pulp structure. It is softer, which is why the gray obabok deteriorates quickly enough if it is not dried or frozen. Immediately after harvesting, everything is thoroughly washed and sent for harvesting or used directly for the preparation of a dish on the same day.
Benefits and harm to the body
Grabovik, like other edible members of the Boletaceae family, belongs to valuable mushrooms of the second category. Its fruiting body is a dietary product – 100 g of pulp contains about 30 kcal. In addition, gray obabka contains a high content of vitamins B, C, E, PP and mineral components. The fibrous structure of mushrooms helps to cleanse the intestines of various toxins and toxins.
False doubles
The gall fungus (lat. Tylopilus felleus) or mustard is one of the most dangerous twins of the gray bug. This false species is classified as poisonous, and a very small piece is enough for the toxins contained in it to cause food poisoning.
The gall fungus is found in large quantities in the coniferous forests of central Our Country, most often on sandy soil. The fruiting of the twin falls on the period from June to October.
The mustard is distinguished by a convex cap, the diameter of which is about 10 cm. Its surface is dry and smooth, light brown or ocher. If you make a small incision on the fruiting body, then its flesh will turn pink within 10 minutes. There is no pronounced smell of mustard.
The leg of the gall fungus has the shape of a club, which is covered with a mesh pattern. Spores are pink.
Gorchak differs from the gray obabka in a more voluminous hat
Collection rules
Grabovik should be collected according to generally accepted rules that apply to almost all types of mushrooms:
- It is better to go to the forest early in the morning, when the air is still cool at night, and there is dew on the grass and leaves. Harvested in such weather, the fruits retain their fresh appearance longer.
- You can not taste unknown mushrooms – their pulp may contain potent toxic substances.
- The harvested crop is placed in a wicker basket with gaps. It is impossible to put hornbeams in plastic bags – they will quickly rise up and become unusable.
- Fruiting bodies, even with slight signs of damage, are best left untouched.
- In search of mushrooms, it is recommended to lift foliage and grass with a long stick, and not with bare hands, so as not to accidentally stumble upon poisonous plants.
Separately, it is worth noting that you can twist the found mushroom out of the soil. The fruit body is slightly loosened from side to side, and then, when the hornbeam has already been removed, the mycelium is sprinkled with soil and leaves. So next year there will be a new crop.
Use
Grabovik can be subjected to a variety of heat treatment methods. Its pulp is quite dense and fibrous, which is especially convenient for preparing various marinades and salty snacks. Also, the hornbeam is dried for the winter, boiled or fried to serve as a first course.
Conclusion
The photo of the hornbeam mushroom and its description are designed to reduce the risk of errors during the search to a minimum, but even so, there is a danger of picking up a false look. In order to prevent this from happening, it is recommended that you familiarize yourself with the most common twins of gray boletus. The most dangerous of them is the gall fungus, which is also called mustard.
You can learn more about what a gray bar looks like in the video below:
