Underbird

Meat for vegetarians – this is often called mushrooms by those who are aware of their beneficial properties, at least partially. The mushroom, which will be discussed further, is special. His life, as a rule, lasts no longer than 10 days, on the 7th day after his “birth” he is already considered old. And the speed of his growth can be the envy of many living beings on the planet: every day he adds about 4 cm in height and 10 g in weight. But in addition to outstanding biological characteristics, the boletus (namely, it is in question) also has many properties that are beneficial to human health.

General characteristics

Boletus is an edible mushroom from the boletaceae family. In our latitudes, it is considered one of the most common. In different places, people give this fungus different popular names. And if you ever have to hear about gray or black mushrooms, blackheads, spikelets, haymakers, grandmas or birch trees, you can be sure that we are talking about the same mushrooms – boletus mushrooms.

Experienced mushroom pickers can recognize the boletus by its convex, hard hat (in adult mushrooms it is about 15 cm in diameter), which ranges from almost black or brown to olive or gray. But still, the distinguishing feature of these mushrooms is the leg: oblong with dark scales (as if it resembles a tree trunk, under which it most often grows). In height, an adult mushroom can reach 15 cm.

Biologists say that today they know about the existence of 12 species of boletus. Most often, representatives of this mushroom family can be found in mixed or deciduous forests dominated by birches. The range of boletus is Eurasia, North and South America, as well as forest-tundra and tundra. Favorite places of these mushrooms are well-lit glades, edges, roadsides and roadsides.

The fact that it is time to gather for a “quiet hunt” for boletus mushroom pickers warns … bird cherry. It is after the flowering of this tree that you can go to the forest for the first mushrooms and continue to collect bolets until October.

mushroom varieties

The most popular are common boletus. They appear in the forests very first (sometimes even in May). The representative of this species is the largest, prefers the neighborhood of birch groves. By the way, such a “cohabitation” is beneficial for both: mushrooms draw carbohydrates from a tree, and a birch gets an assistant for the breakdown of some complex substances.

Closer to autumn, you can count on the harvest of turning pink birch (starting in August). This fungus usually lives in pine-birch forests, loves peat and terrain along swamps. Unlike ordinary boletus, this species does not grow directly under the tree, but in places where the young roots of the plant grow. You can recognize it by the pulp, turning pink on the cut.

Swamp birch trees are late autumn mushrooms. As the name implies, they live near swamps and in other wet places. Meanwhile, mushroom pickers do not indulge this mushroom with their attention. Firstly, it is very difficult to get to it, and secondly, the taste of marsh boletus is not the best – the habitat affects it. It is easy to recognize this mushroom by its dirty gray hat and thin stem; it rarely reaches more than 5 cm in height.

The black boletus is very similar to turning pink, its hat is darker – almost black. Tundra – the smallest representative of the “podbirch” family. Its cap, as a rule, does not grow more than 5 cm in diameter, and the color can vary from off-white to darker shades. The leg, like that of other representatives of the “genus”, is covered with dark scales.

The nutritional value

The main advantage of boletus is highly nutritious proteins, which consist of amino acids that are important for humans. These mushrooms will provide the body with all the essential amino acids, including glutamine, arginine, tyrosine and isoleucine. Researchers say that these mushrooms may contain from 15 to 35% of all known amino acids.

In addition, these mushrooms contain a large amount of phosphoric acid – a substance necessary for the proper formation of the musculoskeletal system and the production of enzymes. The unique composition of this product makes it important for maintaining the health of the cells of the nervous system and skin. Boletus mushrooms prevent kidney disease, inflammation and drying of the mucous membranes, regulate the concentration of glucose in the bloodstream. The nutritional complex of these mushrooms consists of vitamins B, C, D, E, which allows them to be classified as products with antioxidant properties. And being an excellent source of fiber, mushrooms have a beneficial effect on the functioning of the digestive organs, in particular the intestines.

So, the boletus will provide the body with:

• proteins;
• fats;
• carbohydrates;
• fiber;
• vitamin C;
• B vitamins;
• vitamin E;
• vitamin D;
• vitamin PP;
• calcium;
• magnesium;
• sodium;
• iron;
• potassium;
• manganese;
• phosphorus.

But this product contains practically no calories. In 100 g of mushrooms there are from 20 to 31 kcal.

Possible hazards

Boletus mushrooms do not belong to products that cause severe allergic reactions. But still, people prone to allergies, it is better not to abuse the product.

It is also important to understand that mushrooms growing in polluted areas or along roads are dangerous (even if they are edible). They, like a sponge, are able to absorb toxic substances from the air, water, soil. Therefore, if possible, it is extremely important to pay attention to the area where the mushrooms grew.

Another danger is caused not by the boletus themselves, but by the inexperience of mushroom pickers. This edible mushroom is easily confused with poisonous bile. Outwardly, the double is very similar to the blackheads growing in the shade of birches, but the taste is very bitter and burning. The cap of this mushroom resembles a boletus or white mushroom, but the leg is different. In gall fungus, it is always covered with a mesh pattern.

Beneficial features:

1. Boletus, as a rich source of fiber, is an important component for improving digestion, as well as removing toxins from the body.
2. The high protein content makes mushrooms an indispensable product for children, bodybuilders (proteins contribute to rapid muscle growth).
3. The special composition of these mushrooms allows them to be attributed to the group of antioxidants. So, it can be argued that this product will protect against premature aging and the harmful effects of free radicals (and they, according to scientists, are the main cause of the formation of cancerous tumors).
4. Bone health also directly depends on the amount of boletus in the diet. Being a source of phosphorus and calcium, mushrooms have a beneficial effect on bones, teeth and general health of the musculoskeletal system.
5. Due to the content of B vitamins, mushrooms have the best effect on the functioning of the nervous system.
6. The effect of this product on fluctuations in blood sugar in diabetics has been proven. Under the influence of the fungus, the glucose index stabilizes.

Boletus in cooking

These mushrooms are considered one of the most delicious (after white mushrooms, with which they are closely related), but during heat treatment they lose their white color and the flesh turns dark. Meanwhile, experienced chefs share a secret: in order to preserve the light tone of boletus, it is enough to soak them before cooking in an acidic solution (with citric acid). After that, the mushrooms can be boiled, fried, stewed and not be afraid that they will turn black.

Boletus mushrooms are suitable as a filling for pies. They are extremely tasty salted or pickled. Dried ones make excellent mushroom sauces.

But when choosing boletus mushrooms for cooking, it is important to know that when fresh, these loose-fleshed mushrooms quickly become wormy. Therefore, do not leave them in the basket for a long time.

Pickled brown pancakes

For this recipe you will need:

• mushrooms – 2,5 kg;
• vinegar 9 percent – one and a half glasses;
• sugar – 5 tsp;
• sol – 2, 5 h. l.;
• allspice – 5 pcs.;
• black peppercorns – 13 pcs .;
• bay leaf – 3-5 pcs .;
• water – 3 glass;
• onions – 1 pcs.

How to cook

Boil peeled and washed mushrooms in water without salt and spices. Change the water twice during cooking. After boiling, cook for another 15 minutes, throwing onions into the pan (this will help to check the edibility of the mushrooms: if the onions remain transparent, then all the mushrooms in the pan are edible). Drain the mushrooms and again pour water, to which add salt. After boiling, cook for another 20 minutes. For the marinade, you will need water and vinegar, add chopped onion, salt, sugar, pepper, bay leaf to the mixture and bring everything together to a boil. Arrange the mushrooms in jars and pour over the hot marinade. Close tightly and leave overnight. Everything – the dish is ready to eat or in jars can wait for winter.

Stewed mushrooms

Boletus mushrooms belong to those mushrooms that are especially tasty stewed or fried.

Another secret: the most delicious birch trees are made with sour cream. By the way, the famous French julienne in the classic version is made from boletus boletus.

For this dish, you will need mushrooms pre-boiled in salted water. When cool, fry in a pan and add the onion and carrots. When all the ingredients are ready, pour in a little sour cream, mix thoroughly and simmer under the lid for another 25 minutes. The finished dish goes well with almost any side dish.

How to grow your own

Given the high nutritional value, useful properties and excellent taste, it is no wonder that people are thinking about how to grow boletus in their own garden. It turned out that it is possible to do this, although it will take a little effort.

To begin with, it is important to choose the right place where “home” boletus will grow. It is better that it was open ground under the trees. Ideally, of course, these should be birch trees, but if they are not available, you can get by with traditional orchards. After that, you can go to the main:

1. Make a recess on 4 square meters with a depth of about 30 cm.
2. Cover the bottom with birch sawdust, birch bark or leaves. This layer should be no thinner than 10 cm.
3. Put a layer of humus taken from the forest mycelium on top.
4. The next layer is mycelium in grains, which is covered with sawdust or leaves (but the composition should be the same as that already used in the first layer).
5. Cover the landing site with a 5-centimeter layer of earth and pour warm rainwater.

You can count on the first harvest of homemade boletus in 3 months. Then, until October, every 2 weeks, pick mushrooms, so to speak, of our own production.

There is another way to plant mushrooms – without grain mycelium. To do this, take the caps of old mushrooms. Pour them in a wooden bowl with rainwater, leave for a day. After that, strain the mushrooms and pour the “bed” prepared according to the above described scheme with the resulting water. This method of “seeding” will give the first harvests only the next summer.

The main requirement for both methods of growing mushrooms is a wet bed. If the mycelium dries out, the mushrooms will die. Each time, harvesting, it is important to carefully water the “bed” with warm rain or well water.

Once upon a time, our ancestors ate mushrooms instead of meat for the period of fasting. This is what vegetarians do today. And as nutritionists agree, they are doing the right thing, because mushrooms are delicious foods that give a lot of useful substances throughout the year.