Borovik: photo and description of the fungus. White mushroom (boletus), varieties, pictures, ways of using
Any experienced and not very mushroom picker, leaving onsearch, wants to collect a large and varied harvest. However, among others it is the boeviks who occupy a special place in the basket of every lover of "quiet hunting". These mushrooms stand out among the rest with their taste, aesthetic and other qualities. Where to find a beautiful boletus, what are its distinguishing features and are there any false specimens?
Boroviki: description
This genus of fungi belongs to the family of Bolletand its second name is Bollet, or Bolletus. One of the most common species of this genus is the white fungus. The hat of mushrooms of this kind can reach 30 centimeters, but such specimens are best avoided: old boletus lack good gastronomic properties. The peel on the hat is changeable - from light shades to a saturated brown color, without noticeable unevenness, it becomes mucous after rains. The young Boletus cap has a hemispherical shape, and with age it straightens.
An easily separable tubular layer changes color withby age: in youth it is white, and then it turns yellow, turning to greenish in old age. The description of the fungus has one characteristic feature: its pulp, firm and dense to the touch, remains always white on a fracture or cut (even after thermal or other processing), thanks to this there are many recipes, how to pickle them, salt for the winter, fry or cook soups . The leg grows to a length of up to 20 cm, white or light brown in color, its main part is most often hidden in the wood litter, as in the photo.
Most mushroom-mushrooms grow in a pine forest,but they can also be found in mixed, oak and other forests. Fruit bear mushrooms all summer and autumn. Depending on the weather, it can be found at the end of June (though very little), then in the second half of August, and in the autumn - in October, if the weather is warm. But the collection takes very little time: the boletus grows to the state of the old fungus for a week. More detailed descriptions of the photo can be found on Wikipedia.
Mushroom-Borovik: species and consumption
The greatest popularity in our latitudes was gainedSeveral species: birch, oak, pine and spruce. However, beginning mushroom pickers often confuse a bile fungus with a fungus, which is why the first can be called a false furovik. The bile fungus likes an identical habitat, but on a fracture or a cut its pulp becomes pinkish, and forest wreckers bypass it by side. Such a false boletus has a very bitter taste, but it is not poisonous. There are also mushrooms inedible, but they differ considerably in appearance from their edible brethren, and their flesh changes color on cut or scrap.
For many centuries, the consumption of fungi appeareda lot of recipes using mushrooms. They can be marinated or salted for the winter, fry, freeze, cook soup with them. But only during drying, the greatest amount of nutrients remains. A detailed description of the preparation of boletus (including photos and video) can be found on specialized resources on the Internet. However, it is worth remembering that the mushroom cap has a greater nutritional value than the stem (in older specimens it is stiff).
Boroviki are rightly considered noble mushrooms andthe highest reward of any "quiet hunt." Going to the forest, use the descriptions and recommendations outlined in the article. And then you can please yourself and your family with fine dishes from the boletus.
