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Harsh boletus is a rather rare, but very tasty edible mushroom with numerous useful properties. To recognize it in the forest, you need to study the description and photo of the obabka in advance.
Where does the boletus grow harsh
Harsh boletus is a rather rare mushroom, but it can be found both in deciduous and mixed forests. He prefers dry calcareous, loamy and sandy soils, most often comes across under aspens and poplars. It occurs both singly and in small groups of several fruiting bodies.
The main fruiting of the harsh boletus occurs in late summer and early autumn. You can see the first fruiting bodies as early as July, but the most active growth of obabok is from mid-August to October.
What does a hard boletus look like
Appearance is quite typical for representatives of the Boletov family. Harsh boletus has a hat up to 15 cm in diameter. At a young age, it is convex and half spherical, and in adult fruiting bodies it straightens out and looks more like a pillow. The center of the cap may be slightly depressed, the skin on it is smooth and matte, may be slightly pubescent, and in wet weather – slippery and sticky.
The color of the cap of the boletus can be ocher-brown, red-brown and gray-brown, sometimes a slight purple tint is noticeable. On the underside, the cap is tubular, whitish in young fruiting bodies and grayish or creamy yellow in adults. When pressed, olive-brown spots remain on the tubular layer.
The leg of a harsh boletus is quite high, from 5 to 16 cm in height, reaches 3 cm in girth. The shape of the leg is cylindrical, correct, at the base the leg may slightly narrow, and in structure it is dense and solid. The color of the stem is usually cream, darker at the bottom, sometimes bluish at the base. The leg is covered with brown and black scales, larger at the base.
If you break the boletus, then its flesh will be white and characteristically hard. From contact with air, the flesh quickly turns pink or reddens, it tastes quite pleasant, the smell of the boletus is neutral mushroom.
Is it possible to eat boletus harsh
A rare, harsh obabok is a good edible mushroom with a pleasant dense structure. The taste and aroma of the boletus are appetizing, it is suitable for any culinary treatment.
The taste of the mushroom
Fans appreciate the taste of the harsh obabok quite highly and especially note the dense structure of its pulp. It is recommended to cook, marinate and salt, in such cooking options it reveals its taste and crunchiness especially fully.
Benefits and harm to the body
Obabok is valued by mushroom pickers not only for taste. It has numerous beneficial properties due to its diverse chemical composition. The pulp of the boletus contains vitamins, organic acids, minerals and other valuable compounds. Harsh boletus is a valuable source of vegetable protein – it will be especially appropriate on a vegetarian table, as it will allow you to get the necessary substances without breaking the diet.
With regular use, boletus:
- positively affects the metabolic system and helps to remove toxins from the body;
- strengthens the immune system and body endurance;
- contributes to the recruitment of healthy muscle mass due to the high content of protein;
- improves the condition of blood vessels and prevents the development of heart disease;
- has a beneficial effect on the condition of hair and skin.
It is very useful to eat harsh obabok, but you must also remember about contraindications. Obabka should be abandoned in case of chronic severe ailments of the biliary system, and an allergy to mushrooms becomes an absolute contraindication. Those who are prone to constipation should use caution with obabki – high-protein boletus can slow down digestive processes.
False doubles
You can confuse the harsh boletus with many species – first of all, with related butterflies, which differ very little from the harsh in color. Obabka has no frankly poisonous twins, but some similar twins are not suitable for eating.
gall fungus
Most often, edible obabok is confused with inedible mustard, or gall fungus. The similarity between the species lies in a similar structure – they have the same cushion-shaped or hemispherical hats at a young age, strong dense legs up to 15 cm tall.
It is possible to distinguish a harsh boletus from a mustard in many nuances. In particular, the tubular layer of the bile fungus is pinkish, while that of the rough obabka is grayish or almost white. The color of the hat of the mustard is much lighter than that of the boletus. The leg of the mustard has a similar shade, but there are no scales characteristic of a harsh obabka on it, but there is a mesh resembling large vessels.
common boletus
It is possible to confuse a harsh obabok with an ordinary variety of boletus, since the mushrooms are identical in structure. But the common debabok has a different shade of the cap – the brown color is more pronounced on the skin and there are no grayish and purple tones, as in the harsh species.
In any case, it is not dangerous to make a mistake – an ordinary obabok is suitable for food consumption.
Collection rules
It is recommended to go to the forest for a harsh boletus in mid-August or early September. During this period, the chances of meeting the mushroom are highest. You need to look for boletus under poplars, aspens and other deciduous trees, since it rarely comes across in open areas.
You need to collect harsh obabok in the depths of a pure forest. Mushrooms growing near roads and industrial facilities should not be placed in a basket. The pulp of fruiting bodies accumulates too many toxic substances from the environment.
Use
Edible harsh obabok is required to be subjected to primary processing. A mushroom brought from the forest is shaken off adhering debris and earth, and then the scales are removed from its legs and washed under running water. Peeled fruiting bodies should be soaked in water for 20 minutes, and then boiled for half an hour, regularly removing the foam.
Boiled hard breads can be pickled, fried, salted for the winter or added to culinary dishes in boiled form. Mushrooms delight with a pleasant taste with any method of preparation. It should be noted that the pulp of the boletus turns black during the cooking process – this is completely normal and does not affect the taste of the obabka.
Conclusion
Harsh boletus – not too common, but tasty edible mushroom with dense pulp. It is considered a great success to meet him in the forest, since obabok is suitable for all types of processing and brings great benefits to the body.
