Most people are sure that mushrooms are exclusively edible mushrooms. However, real mushrooms know that this opinion is erroneous: there are several varieties of inedible mushrooms, the use of which is impossible due to strong bitterness. Moreover, the taste of these mushrooms does not get better even after prolonged heat treatment.
Below are descriptions and photos of inedible mushrooms (beautiful and rooted), as well as information about the halo of their distribution.
Boletus beautiful (inedible)
Category: inedible.
Beautiful Boletus calopus hat (diameter 4-13 cm): brown, brown or olive, dull and very dry. In young mushrooms, it is hemispherical, with age it changes to slightly convex. The edges are usually bent towards the inside. Generally smooth, but may be slightly wrinkled.
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Leg (height 4-17 cm): lemon, white or reddish, with a pink or red mesh. It usually has the shape of a cylinder or a small barrel. Very dense, at the base can be pointed.
Pulp: light, cream or white, visibly blue on the cut.
Tubular layer: lemon or olive color, with rounded pores.
Boletus inedible is very bitter in taste, and the bitterness does not go away even after heat treatment. Because of this, it got its name and is not used in cooking.
Doubles: are absent.
When growing: from late July to mid-October in the southern regions of Our Country.
Where can I find: usually on acidic or sandy soils, most often in oak forests, sometimes in coniferous ones.
Eating: not used.
Application in traditional medicine: does not apply.
Other names: boletus is inedible, boletus is beautiful and sharp.
Boletus rooted (stocky)
Category: inedible.
Boletus radicans cap (diameter 5-25 cm): in the form of a hemisphere, becomes slightly convex with time and may be covered with small cracks. Smooth to the touch, its pale gray or off-white color makes the rooting boletus look like a satanic boletus.
Leg (height 6-14 cm): usually yellow or lemon, less often with a greenish or olive tint. It has a cylindrical shape, covered with a fine and light mesh. The base of the mushroom looks like a small tuber.
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Tubular layer: adheres tightly to the stem, the color is usually the same as that of the lower part of the mushroom. The pores of the layer are round, when pressed, they acquire a noticeable bluish tint.
Pulp: like the leg, lemon or yellow. When cut, it does not emit a bright smell, but noticeably turns blue.
Application in traditional medicine: does not apply.
Doubles: edible boletus boletus (Boletus appendiculatus), semi-white mushroom (Boletus impolitus), inedible boletus (Boletus calopus). The girl’s boletus has a cone-shaped leg and a darker hat. The semi-white mushroom on the cut smells like carbolic acid and does not change color when the pulp interacts with air. And the inedible boletus has a more intensely colored leg.
When growing: from mid-July to the end of October in almost all countries of southern Europe.
Where can I find: on dry calcareous soils of deciduous forests.
Eating: the mushroom is inedible due to bitterness, which does not disappear even after strong heat treatment.
Other names for rooted boletus: stocky boletus, rooting boletus, bitter spongy boletus.