Why does the porcini mushroom turn blue? How to learn to recognize tube mushrooms

What is the main difference between an experienced mushroom picker and a beginner? An experienced collector can distinguish about a thousand different types of fruiting bodies growing in forests and meadows. climate zone. He knows what smell edible and deadly poisonous mushrooms emit. He knows the places where they can grow and the time favorable for them. He also knows why this happens, and also that some fruiting bodies emit a milky juice - white or orange. He does not harvest his crops along roadsides or near industrial areas. After all, mushrooms absorb all heavy metals and toxic substances. Thus, even boletus becomes hazardous to health.

Are there clear distinguishing characteristics between edible and poisonous mushrooms?

Unfortunately, there is only one, but it does not guarantee that you will not pick up toadstools in your basket. This is the so-called "death bed". This is the name given to the recess between the stem and the mycelium of some fly agarics and toadstools located in the ground. No smell (unpleasant for some) edible species), nor the taste (neutral in some poisonous ones) will not be able to tell with certainty what is in front of you. The same applies to the sign when the mushroom turns blue when cut. A novice collector just needs to take a catalog and remember what boletus, chanterelles, honey mushrooms and boletus look like, and what dangerous fibers, fly agaric mushrooms and a whole cohort of “false” ones that pretend to be edible look like. And even better - go into the forest a couple of times with an experienced person who will show and tell.

Why does a mushroom turn blue when cut?

Many ignorant people consider such blue discoloration to be evidence of the poisonous nature of the find, and therefore do not take it into their basket. And in vain! A change in color only means that an oxidation reaction occurs due to contact with air. Mushroom flesh can not only turn blue, but also turn green, black, red, brown. And also start to “bleed” - the milky carrot-colored juice released at the break scares inexperienced mushroom pickers away from the delicious saffron milk cap.

The brown boletus turns dark green very quickly. Rizhik, which is called a trump card in Russia and a trump card in Ukraine (for its elegant red-orange color), also turns very blue when cut. Boletuses belonging to the first category change color when the cap is pressed and when the stem is cut. Mushrooms of the highest category are not immune to discoloration. Even in the glorious cohort of boletus mushrooms there are such. For example, very tasty, found in pine forests The moss fly also turns blue when cut (another name is bog grass). In the southern part of Russia and Ukraine, in oak forests, acacia and chestnut groves, excellent-tasting mushrooms grow that also change color. They turn blue, green, black or brown. This is a speckled oak tree, a chestnut tree. And the bruise turns blue from just one touch.

Unfortunately, poisonous mushrooms also change their color. Thus, the deadly one turns blue when cut. It is very similar to an ordinary boletus, which is why it causes many poisonings. You can recognize it by its reddish stem and orange pores on the cap. If the bluish or dark green color on the cut scares you, touch it with your tongue: it tastes bitter.

Speckled oakweed(Boletus erythropus) is a mushroom from the Boletus genus. The cap is up to 20 cm, has a hemispherical, pillow-shaped, rounded pillow-shaped shape, velvety, matte, occasionally mucous, can become bare with age, color is chestnut-brown, dark brown, dark brown, black-brown, may have olive or reddish tint, darkens or turns black when pressed.

The pulp is yellowish or bright yellow, quickly turns blue or greenish-blue when cut, in the stem it is reddish or brownish, without taste or smell.

Leg up to 15 cm, cylindrical or tuberous, barrel-shaped, later usually thickened at the bottom, yellow-red color, without a reticulate pattern, but with red scales or dots.

The tubes are yellow, later yellow-olive, olive, greenish-yellow, the pores are rounded, small, yellow, later orange, brick-red, turning blue when pressed.

Polish mushroom- cap up to 12 cm in diameter, convex, later straightens out and becomes flat, usually dark Brown, oily, but depending on the weather can be glossy or dry. Mushrooms growing in deciduous forests usually have a dry, velvety cap. The tubes are initially faded, dirty yellow, later they acquire an olive tint; in freshly cut mushrooms the tubes turn blue when pressed. Spore powder is olive brown. The leg is usually cylindrical in shape, up to 8 cm. There are also specimens with a short thick leg of brown color with a yellowish pattern, “marbled”, smooth, without a mesh or veins. The flesh is pale, whitish-yellow, the flesh of the cap turns slightly blue when cut. The smell is weak.

Dubovik olive-brown- cap up to 20 cm, cushion-shaped, yellowish-brown, beige, velvety, dry, in older ones – smooth, bare. The leg is up to 15 cm, yellow-orange, with a clearly visible dark red mesh. The pulp is light yellow, turns blue when cut. The surface of all parts turns blue when pressed. A good, edible mushroom that requires preliminary boiling. The stem is tuberous with a mesh pattern, scaly or smooth.

Reddish boletus- convex bright red cap. The leg may be thickened towards the base. Light yellow flesh slowly turning blue.

Satanic mushroom- fleshy with a hemispherical smooth, light, almost white cap. The mushroom is easily identified by the orange to blood-red color of the pores and the yellow or blood-red mesh, which is the same color throughout the entire stem. The pulp is yellow or yellow in color. The pores of the fungus turn blue when damaged.

Frost's Boletus- cap up to 15 cm, hemispherical, later convex. The pulp is up to 2.5 cm thick, lemon-yellow, immediately turning blue when cut. The tubular layer is yellow. Leg 4-12 x 1-2.5 cm, thickened at the base, red, yellowish at the base. Frost's boletus is olive-brown.

Bolet yellow-pink- cap up to 14 cm, brown, ocher, bronze, stem tapers towards the base. Pulp light yellow sometimes turns blue on the cut. Similar to Polish.

Boletus- When cut, the flesh first turns blue, then turns blue-black.

Bruise- cap up to 15 cm, grayish-brown, turns blue when touched. When cut, the flesh turns blue instantly.

Moss fly yellow-brown- the flesh turns green-blue when cut.

Fractured flywheel- the flesh turns blue when cut, then turns red.

Mushroom specialists. mushroom question.

Postoronnim V 02-07-2012 08:54

quote:Originally posted by Woldan:
For your information, lines are already considered poisonous mushrooms everywhere
http://mycoweb.narod.ru/fungi/Gyromitra_esculenta.html

For your information, acquaintances and friends have considered me, for at least a quarter of a century, a mushroom extreme enthusiast. I have tried (and still use them sometimes) mushrooms that don’t even look like mushrooms (a whole group of horned mushrooms, related to the lines, for example), I consider dung beetles to be very tender and tasty, and finding a fungus is definitely luck.... And that’s it, that I am still alive allows me to modestly assume that I am somewhat knowledgeable about the toxicity of certain mushrooms...

Of course, I have been aware for a long time that the lines (and its closest relatives) are generally harmful..., however, this does not make the mushrooms as a whole poisonous; it is possible to eat it. The question is the quantity and frequency of such consumption, as well as the method (and boiling and draining the broth is not the best way here, both in terms of removing toxins and in terms of preserving original taste mushroom).

Actually, what a sad thing for me, who took the lines to where according to your link in your personal directory? In some places in Western Europe, all mushrooms were considered poisonous. And they were forbidden to use under pain of punishment. Like it’s forbidden to eat all mushrooms - there’s no problem with poisoning. And whoever is poisoned is, at a minimum, a criminal, and (or) at a maximum, a sorcerer or witch. If he survives, he will go to the fire or to the ice hole.

But the lines are still eaten and not poisoned. Because if people really eat mushrooms for many years, then they are edible. The extent of the impact on health is another matter. "A glass of vodka is deadly poisonous! (not for Russians)" (C)

Will it make you feel better if I tell you that mycologists find toxins in many mushrooms? Moreover, these are not at all the toxins that began to accumulate as a result of environmental pollution, but the most that have existed since ancient times. The concentration of these toxins is not a constant value, but can vary greatly as a result of some little-studied external factors and mutations. In other words, you can be poisoned by a seemingly harmless and proven mushroom.

By the way, scientists cautiously suggest that it is the bouquet of toxins that explains the preventive effect of mushrooms in oncological terms.

There are not so many truly poisonous mushrooms.

PS. Have you yourself ever seen a satanic mushroom in real life or is your experience limited only to Internet reference books?

How to recognize a poisonous mushroom:: the stem of the mushroom turns pink when cut:: rest and holidays:: kakprosto.ru: how easy it is to do everything

The greatest danger for inexperienced mushroom pickers is not all fly agarics and toadstools, which look like edible poisonous mushrooms. desirable for mushroom pickers White mushroom has several counterparts among the poisonous ones. The gall mushroom is almost indistinguishable from the white mushroom in appearance, and even an experienced mushroom picker can make a mistake. Pay attention to the lower surface of the mushroom cap: in a poisonous one it Pink colour, and when cut, a piece of the cap quickly turns red. It’s not for nothing that the satanic mushroom has such an ominous name. Its leg is much thicker than that of the boletus, the upper part of the leg is pinkish. Cut off the flesh of such a mushroom, and if it quickly turns red and then turns blue, throw it away immediately! The satanic mushroom is one of the most poisonous.

It’s paradoxical, but you can get poisoned even from good, edible mushrooms. You should not collect old or overgrown mushrooms. Toxic substances accumulate in them, and even boletus, mushrooms, and boletus mushrooms can cause serious poisoning.

It can be quite difficult to distinguish good mushrooms from poisonous ones, even for experienced mushroom pickers. So, at the end of summer they appear en masse and at the same time their counterparts can be found in the forest - poisonous sulfur-yellow and brown-red honey mushrooms. You should be alerted to reddish or milky plates white, thickened base of the mushroom. These are the hallmarks of inedible mushrooms. Edible autumn mushrooms have a honey cap with scales and a white film, the purpose of which is to bind the stem of the mushroom to the edge of the cap. Brown-red honey mushrooms have an unpleasant, pungent odor and taste, and the poison they contain affects the gastrointestinal tract.

Mushrooms such as strings and morels are also poisonous. The poison contained in them is not destroyed by boiling and causes acute poisoning, especially in children.

There are a number of mushrooms that should not be eaten raw. These are the so-called milk mushrooms, or milk mushrooms, our favorite saffron milk caps, and milk mushrooms. IN Western Europe They are considered poisonous and are not eaten. These mushrooms can be made edible by prolonged soaking or boiling. Mushrooms should be soaked for several days. The broth must be drained and the mushrooms fried. There are about 50 species of mushrooms, which, if insufficiently cooked or eaten raw, cause acute poisoning. What’s most unpleasant is that some types of mushrooms are completely incompatible with alcohol, which intensifies the symptoms of poisoning.

Extreme care and accuracy during “silent hunting” will allow you to recognize a poisonous mushroom in time and protect yourself from danger. Remember that mushrooms are always in the same place, so if you do not damage the mycelium, then next year you will find the same edible mushrooms under the treasured bush as in previous years.

Mushroom specialists. mushroom question. - guns.ru talks

posted 9-6-2012 19:48 By the way, do you know how people are most often poisoned by pale toadstools?

Do you think those who don’t play with mushrooms?

Not at all!

A good, smart mushroom picker who has been collecting mushrooms all his life and can distinguish any dangerous mushroom growing in his area from a non-dangerous one with a quick glance from a fairly large distance - simply leaving the forest at dusk, he cuts off a couple or three supposedly russula (well, bad day - I found few mushrooms today, I walked for a long time, the basket is not yet full). Then, even if you are sorting through the mushrooms in the light (usually they do this when they are already tired, having had a glass or two at home, and even watching a TV series, news or sports) - and even if they notice this bad and dangerous mushroom, they will even throw it out, but a piece of it will remain, and it will pass for a piece of the cap of a normal russula.

As an option, the housewife, who doesn’t understand anything at all about mushrooms, sorts out her husband’s mushroom picker’s basket, relying entirely on his experience... As an option, when they go to the forest with their children (children often simply unknowingly slip an unknown mushroom to their dad or mom , having found it, put it in the basket, while dad or mom are busy picking other mushrooms, and their basket is somewhere nearby).

____________________________________________________________________

And to get poisoned by toadstool, all you need is a small piece of this mushroom, put into a cauldron and boiled together with other good mushrooms.

By the way, there is evidence that you can even get poisoned by cutting a suspicious mushroom with a knife (pale toadstool), then a normal one, and this microdose is also enough to get poisoned. By the way, poisoning is not only considered when you end up in a hospital bed , and also options when your head just hurts and is a little dizzy, your blood pressure rises or falls slightly, you feel hot or cold, nausea or diarrhea are minor.

These are all mild stages of poisoning.

But there are also difficult ones.

Polish mushroom - Wikipedia

The diameter of the cap is 4-12 cm (up to 15 cm), the cap has a semicircular, convex, later cushion-shaped and even flat shape. The skin does not come off, it is smooth to the touch, dry, a little sticky in wet weather, matte in young mushrooms, then shiny. Color - chestnut brown, dark brown or chocolate brown.

The flesh is fleshy, dense, whitish or yellowish; in the cap the flesh turns slightly blue when cut, then becomes light again, in the stem it turns blue and then turns brown. The smell is pleasant, mushroom, the taste is mild.

The tubular layer adheres to the stalk or is almost free, with a small notch, the tubes are yellowish, later golden-yellow or greenish-yellow, up to 2 cm long, the pores are angular, at first small and white, light yellow, later they become larger, greenish-yellow or olive-yellow, turning blue when pressed.

The leg is 4-12 cm high and 1-4 cm thick, cylindrical or slightly narrowed or, on the contrary, swollen at the bottom, fibrous, light brown, brown or yellow in color with red-brown fibers, lighter at the top and bottom.

The spore powder is brownish-olive. Spores are 12-16?5-6 microns, ellipsoid-fusiform, honey-yellow, smooth.

Ecology and distribution[edit]

Bruise. - edible mushrooms - description of mushrooms - mushroom dishes

05.05.2010, 03:14

One of the brightest, in the literal sense, representatives of the boletus mushroom family is. The mushroom received this name for the property of the pulp to change color when cut from white to bright blue. The mushroom is somewhat similar to a porcini mushroom, with which it is often confused. The mushroom is rare, even very rare, and is listed in the Red Book of the Russian Federation and CIS countries.

The mushroom cap grows up to 15 centimeters in diameter, convex in youth and eventually becoming prostrate. Brown or yellowish, the cap is covered with faintly visible cracks, fleecy and soft to the touch, and quickly acquires a blue tint when touched. The tubes and pores under the cap are straw-yellow, in any light, even weak mechanical impact instantly turn blue. The stalk is tuberous, dense; with age, the structure of the stalk collapses and becomes loose and even hollow. The color of the leg does not differ from the cap, or is slightly lighter in shade. The pulp of the mushroom has no particular taste or smell; with any damage, be it a cut or a break, it changes color to bright blue.

The mushroom settles on warm sandy soils oak forests and coniferous forests, prefers warm climates and humid weather.

Related mushrooms are rightly classified as chestnut mushroom. It is also rare and listed in the Red Book. The small cap reaches 10 centimeters in diameter and has a pronounced chestnut color. the leg is straight, dense. The pulp does not change color when cut, white or with a slightly yellow tint.

The bruise begins to grow in mid-summer, when the soils warm up well, and continues to bear fruit throughout the warm season.

No poisonous mushroom has this feature, so confuse a bruise with dangerous species mushrooms are not possible.

These mushrooms can be served as a separate dish (if you are lucky enough to find them, of course) or in combination with various products in hot or stewed dishes.

Encyclopedia of Mushrooms > Satanic Mushroom

Dmitry writes:

M. Vishnevsky in his book “Edible Mushrooms and Their Inedible and Poisonous Doubles” wrote in black and white that the satanic mushroom is edible, bad smell disappears during heat treatment.

Hospital. A broken man, covered in a cast, writes a letter: “Dear editors, in your brochure on how to properly fly a helicopter, on page 235, I found a typo...”

Don’t fry, it will cause diarrhea, cook for half an hour - you can eat it, there are no alkaloids. I've eaten a hundred times. someone would post it. The process of washing, cooking, eating.

Some mushroom pickers mistakenly believe that certain types mushrooms, although in fact, under these names, entire groups of species are united in the genus Obabok (Leccinum). Although each group has its own characteristics, the characteristics common to both of them sometimes confuse newcomers. Firstly, in Latin the name of both mushrooms sounds the same - Leccinum, although in Russian it can be translated both as boletus and boletus. Secondly, both of them are popularly called “blackening” (“black”) mushrooms, although few people bother to clarify that boletus mushrooms turn black immediately after the cut, and boletus mushrooms turn black already during processing (drying, cooking, salting). And thirdly, the appearance of both mushrooms has the most noticeable differences already in adulthood, and young boletus mushrooms are often mistaken by mushroom pickers for young boletus mushrooms.

It is interesting that it is boletus mushrooms that are mistakenly called boletuses, and not vice versa. The fact is that the former usually form mycorrhiza with birch (less often with hornbeam and beech), so even in a mixed forest they are found mainly under birches, while the latter can grow under coniferous trees and under many deciduous trees, including birches. To distinguish between these mushrooms, people usually pay attention to the color of the cap: if its shade is more red (orange-yellow), it means a boletus mushroom, and if it is gray (gray-brown), it means a boletus mushroom. However, without taking into account other characteristics, both of them often fall under this characteristic: both the common boletus (Leccinum scabrum) and the red boletus can boast of a similar brownish-brick color of the caps, as well as the formation of mycorrhiza with birch. And white boletus and white boletus (Leccinum holopus) with their white-cream caps without additional characters are not only difficult to distinguish at a young age, but also do not fall under such a “color” definition of species at all.

A young boletus is very similar in appearance to a typical boletus: the cap of a regular hemispherical shape is “put on” a short (from 5 cm) strong cylindrical stem, densely covered with dark longitudinal scales (not a mesh). Under favorable conditions, the mushroom grows very actively - up to 3 - 4 cm per day - and after 6 - 7 days it is considered ripe. Its leg, like that of the boletus, quickly lengthens to 15–18 cm, but is inferior in diameter (no more than 3–4 cm), has a weak expansion towards the base and is often curved towards better lighting. The dome-shaped or cushion-shaped (in maturity) boletus cap rarely grows more than 15–18 cm in diameter, has a white (in young specimens) tubular layer in the lower part, which takes on a dirty gray tint and noticeably protrudes in old mushrooms. Despite the fact that almost all boletus plants form mycorrhiza only with birch, depending on the place of growth, their caps can differ greatly in both color and surface texture - they can be either smooth and dry, or slightly velvety or moist to the touch. What is common to all boletus mushrooms, however, is that their pulp has better properties only at a young age, because in old mushrooms it becomes loose and watery, noticeably loses its taste characteristics and quickly deteriorates in places where it is touched.

To be honest, the boletus can be considered a rather successful twin of the boletus (false boletus). If we take into account that among boletuses, as well as among boletuses, there are no inedible, conditionally edible or poisonous species, then the former, collected instead of the latter during a “quiet hunt”, in any case will not pose a serious danger. Some mushroom pickers consider boletus mushrooms to be even more “worthy of attention” mushrooms, despite the fact that they, like almost all boletus mushrooms, are also included in the second category nutritional value. The reason for such “personal hostility” often lies in the fact that, compared to boletus mushrooms, boletus mushrooms have less dense, watery flesh, which even when fried does not become crispy (rather boiled), and whole mushrooms often fall apart during heat treatment or their tubular layer peels off . When pickled, boletus mushrooms (unlike boletuses) also do not have a special taste, but rather serve as a good “filler” that absorbs well the flavor nuances of other mushrooms, for example, and spices. A significant drawback of these mushrooms is their too rapid “aging”, because even in slightly overgrown boletus mushrooms, the flesh in the stems becomes hard and fibrous, and in the caps it becomes watery-flabby.

Considering that almost all representatives of the genus Obabok are edible and have a set of characteristics that are not characteristic of poisonous mushrooms (a porous spongy layer, scales on the stem and the absence of a ring), some mushroom pickers do not bother themselves with a serious study of the differences between the species of boletus or aspen boletus, limiting themselves to knowledge of the general signs by which the first mushrooms can be distinguished from the second. One of the most significant differences is popular names: if the boletus can also be called a red mushroom (red mushroom), then the boletus also appears as a birch mushroom, a gray mushroom, a black mushroom, an obabok or a grandmother. Please note: despite the common name of the genus, only boletus mushrooms are usually called obabki. As noted above, one of the signs (although not for all species) can be considered the shade of the cap (gray for boletuses and red-brown for aspen boletuses). But the most accurate characteristic that can be used to identify even young mushrooms that differ little in appearance is the change in color of the flesh on the cut (fracture). If in most boletuses it turns blue and quickly turns black (the exception is pine and colored-legged boletus), then in most boletuses it either turns slightly pink or does not change color at all (depending on the type of mushroom).

If we talk about the taste of boletus mushrooms, the least tasty can be considered the marsh boletus (Leccinum chioneum), included in the third category of nutritional value. It is popularly nicknamed “sloop” for its very watery (even in dry weather) cap flesh and its thin, often curved stem, covered with light gray or white scales. This mushroom, as the name suggests, grows in damp, swampy birch and mixed forests with moss litter, and in sphagnum bogs. The marsh species with its large (up to 15 cm) sandy-ochre cap is often confused with a false relative growing in the same places - white boletus (Leccinum holopus), distinguished by an even paler (pale pink) color and modest (up to 8 cm) size hats. Mushroom pickers take both types as one, since they are characterized by approximately the same properties of the pulp: it does not change color when cut, does not have a special taste, and spoils very quickly after collection. It is recommended to use young specimens of such watery boletus mushrooms only for boiling or frying, since during pickling they boil down too much/fall apart, and drying them is a complete pain.

Along the edges of peat bogs and shallow swamps, in the damp tundra, among shrubby and young woody birch species, pink boletus (Leccinum oxydabile) and multi-colored boletus (Leccinum variicolor) are also found, which are often mistaken for one species by mushroom pickers. Despite the “dubious” places of growth (swamps), these mushrooms not only have a good taste and dense flesh, but also look little like other boletus mushrooms - they often have dense compact caps and thick legs, like boletuses. Common to both species is a characteristic marbled pattern on the slightly velvety (slimy in wet weather) caps and a change in the color of the white flesh to pale pink. And the main difference is the shade of this pattern and the scales on the legs: in the pinking one it is brown-brown with light streaks, and in the multi-colored one it is closer to mouse-gray with white splashes.

The classic common boletus (Leccinum scabrum) grows on relatively dry soils, where it forms mycorrhiza with birch, and has a dry, large (up to 15 cm in diameter) cushion-shaped cap, which in wet weather is also covered with mucus. The color of the cap, depending on the growing conditions, can vary from light gray to dark brown-brown. The pulp of this species does not change color when cut or turns very slightly pink and has a pleasant “mushroom” taste and smell.

Please note: the above listed fungi form mycorrhiza only with birch and are the most common. But among the boletus there are also rarer species that grow under other deciduous trees - beech, aspen and even poplar. Unlike birch varieties, these mushrooms have olive-brown or dark gray (almost black) velvety caps, which often wrinkle with age, and they change color differently when cut. Thus, growing in beech and hornbeam forests, the gray boletus or hornbeam (Leccinum carpini) first turns pink, and then gradually turns gray and, ultimately, turns black. Stiff boletus (Leccinum duriusculum), which forms mycorrhiza with poplar and aspen, looks very variable when cut: pink in the cap, red in the upper part of the stem, and gray-green at the base, which also gradually gives way to black. By the way, the ash-gray boletus (Leccinum leucophaeum), which grows exclusively under birch trees, looks similar when cut. The chess boletus (Leccinum tesselatum) at the break is very similar to the boletus - at first it turns pink, and then becomes purple and also black. Unlike other varieties, this mushroom forms mycorrhiza with oak and has a relatively thick club-shaped stalk.

It is precisely these mushrooms, growing in places “unusual” for boletus mushrooms, that can inadvertently be confused with the false poisonous satanic mushroom (Boletus satanas). This dangerous mushroom is found, as a rule, in oak and deciduous forests next to hornbeams and lindens. In adulthood, it can hardly be mistaken for a boletus mushroom - the satanic mushroom has a powerful stalk covered with a bright red mesh layer (like a white one), and a repulsive smell of rotten onions. However, young specimens can sometimes be identified only by a change in the color of the pulp, which within a few minutes turns from white-yellow to deep purple.

A less dangerous false twin of boletus mushrooms is the bitter gall mushroom (Tylopilus felleus). Outwardly, it more closely resembles boletus, although at a young age it can be mistaken for boletus, and grows more often in coniferous or mixed plantings with abundant coniferous litter. What the bitterling has in common with boletus is a slight pinking of the flesh on the cut, but this mushroom can still be distinguished by its pink tubular layer (in boletus it is white-gray), a mesh pattern on the stem and a very bitter taste, which not only does not disappear with any processing , and even intensifies. When determining the authenticity of mushrooms, it is also useful to pay attention to the place of growth: unlike boletus clinging to light edges and clearings, bitterling usually “hides” in shady coniferous forests, near ditches, around stumps, etc. The gall mushroom is considered less dangerous than the satanic mushroom - in encyclopedias it appears as inedible, but not poisonous, so fatal poisoning is unlikely. However, regular consumption of bittersweet (even in small quantities) is dangerous due to disruption of the liver, serious intoxication of the body, and even cirrhosis.

Of course, the edibility of real boletus mushrooms is beyond doubt, but they can also become toxic and cause digestive upset if they are collected in radioactively hazardous areas, eaten spoiled (with dark spots or worms) or cooked incorrectly (not pre-cooked for 20 - 30 minutes before salting or marinating). And this is in Once again confirms that the concepts of “carelessness” and “quiet hunting” are absolutely incompatible.

The boletus mushroom is also called obabok, chelish, aspen or redhead. This is an edible mushroom, grows in mixed forests, its mycorrhiza (mycelium) is associated with aspen, very often it is found in aspen forests or near aspens. It has a reddish-orange cap, a stocky leg with dark “scales” and dense flesh that turns blue when cut. All types of boletus are edible and taste similar. They are used in frying, boiling, soups and pickling.

Boletus is often called the red mushroom. Young boletuses with reddish caps are very noticeable in the forest, but the color may vary depending on the forest, the type or age of the mushroom. In mature boletuses, the cap turns gray and brown, becomes less bright and approaches the color of the boletus caps. The boletus has a rather high leg (up to 15 cm) with characteristic dark gray “scales”. When cut, the mushroom always turns blue and even black - this is the main hallmark. The change in color does not affect the taste - boletus is very tasty and rightfully takes second place after the porcini mushroom in terms of taste.

There are three main types of boletus: yellow-brown, white and red.

Yellow-brown boletus

Grows in mixed deciduous forests: spruce-birch, birch-aspen. Grows in groups or singly. Often grows under wide fern leaves. Appears in the first half of June and stops growing with the first frosts. The cap is convex, cushion-shaped, with the skin hanging down at the edges (in mature mushrooms). The color of the cap is brown-yellow or orange. The tubular layer is whitish. The leg is massive, high, thickened at the bottom. There are dark gray “scales” on the leg. The pulp is dense, white at first, but then the cut turns pink and quickly turns blue and even black. When processed, the mushrooms darken, and when dried they become almost black.

White boletus

Found in wet pine or spruce-pine forests. In hot, dry summers it appears in aspen forests. The cap can reach 25 cm in diameter, at first hemispherical, then convex and cushion-shaped. The color of young mushrooms is white, then gray, and in mature ones it is dirty gray with a brownish tint. The leg is tall, thickened below with white or brown “scales”. At the base the leg may be blue-green. At the break, the mushroom quickly turns blue and becomes dark purple and then black.

Red boletus

Often found in young trees, in deciduous forests, especially abundant in aspen growths. In hot or dry summers it can grow in mature aspen trees. In the tundra it grows near shrubby birches. Red boletus grows in groups. Often, whole scatterings of mushrooms can be found in clearings or abandoned forest paths. The cap of the red boletus can reach 25 and even 30 cm in diameter, spherical in young mushrooms and cushion-shaped in mature mushrooms, brick-red or dark red in color. The tubular layer is initially white, then off-white, gray and, in mature mushrooms, gray-brown. The leg is high, with a thickening at the bottom. When cut, the pulp quickly turns blue and purple.

P the boletus has a poisonous “double” - the false boletus, whose spongy layer (under the cap) is pink, red or even red-brown, which is not the case with real aspen boletuses. The false boletus has a yellow or red mesh on its leg. True boletus is quite simple to collect, easy to recognize and easy to process. But there is one very important note: boletus mushrooms must be processed as soon as possible after collection. The boletus deteriorates very quickly and begins to rot already in the basket, especially in the lower layers. Spoiled mushrooms or parts of them can cause illness or even poisoning. Don't be lazy - cook the boletus immediately after harvesting! Feel free to cut out the rotten parts, throw away spoiled or wormy mushrooms. It is not recommended to take too old mushrooms, especially those with damage. During the time spent in the basket, the old damaged boletus has time to deteriorate, and even if you start cooking mushrooms immediately after returning from the forest, such a mushroom can already cause intestinal upset. Don't be greedy, leave the overgrown mushrooms in the forest.

You can prepare any dish with boletus; this mushroom is very pliable, goes very well with many foods, can withstand culinary mistakes and even hours-long cooking-parks “It’s not a poison.” By the way, this is the most common question when cooking: how and how much should you cook mushrooms so as not to get poisoned? Actually, why bother? It is enough to exclude everything dubious, such as old-timer mushrooms praying for a speedy burial, or clearly dubious inedible mushrooms that stand out sharply against the background of the charismatic boletuses with bright caps. And you also need to learn the main rule of any interaction with mushrooms - fresh and only fresh! You can’t store mushrooms, they spoil even in the refrigerator, and even young, strong, handsome fellows will rot in a couple of days in an almost new plastic bag. Collected - cleaned - prepared.

Detail number two: to wash or not to wash. A very controversial issue. If you cook or prepare for pickling or pickling, wash it; if you plan to fry and don’t like it when a lot of liquid is melted out of the mushrooms into the frying pan, in which the delicious mushrooms slowly darken and lose their taste, do not wash, but clean. With a brush, scrapers, a knife, cutting off damage, nicks and dubious places. For drying, you should select the best mushrooms and preferably the youngest ones without worms; under no circumstances should they be washed, but only peeled (carefully, trying not to damage anything) and then dried whole, strung on a thread. Mushrooms dry better on a string, retain their taste and aroma (inside) longer, and look more charismatic, especially if you are the happy owner of a spacious kitchen in which this wealth looks very tasty on the eve of the New Year.

Cooking boletus

Everything is simple here: you need to wash or clean it, throw it into boiling water, let it boil and transfer it to another container with boiled water. There and cook until done. Everyone determines the degree of readiness for themselves: for some, 10 minutes is already too much, but for others, even after an hour and a half they doubt whether to turn it off or another half hour? If you doubt the raw materials, even an hour and a half will not save you from paranoia, but if the preliminary sorting and processing was done efficiently, then 15-20 minutes is quite enough.

Frying boletus

There are two ways: wash the mushrooms, chop them, boil them and throw everything into a frying pan, watching the dark mess gurgle for an hour and a half, boil until it’s no longer scary to eat, or simply peel, cut and fry in oil for 5-7 minutes in a well-heated frying pan. For the second method, you need to very carefully select mushrooms: only fresh ones, only varieties known to you. Let's say white boletuses, chanterelles and aspen boletuses. Take the best mushrooms, clean (but don’t wash them!) with a brush, cut off the dirty or rough and damaged parts, throw away the wormy ones, don’t even bother to clean the old ones - just put them in a boiler or a bucket. Cut fresh, good, young mushrooms into your favorite size, but don’t make them too small - they will fry three times! Do not skimp on oil and fry in a proven and heated frying pan with a thick bottom. Fried boletuses love onions - add them if you like them too.

Drying boletus

Clean the mushrooms from twigs, grass and soil. Use a brush and a comfortable knife. Don't wash! Mushrooms take on water very quickly, and washed mushrooms cannot be dried - they will simply rot before your eyes. Dry the small ones whole, cut the large ones, but not finely. It is best to dry on a thread or in the oven. The oven temperature should be set at 50-60 degrees - this is the minimum available mode and the door is slightly open. Some oven models will require you to open the door completely due to the inability to lower the temperature. Dry the mushrooms on a baking sheet lined with parchment. Place on the top shelf.

Marinating boletus

Salt, spices and vinegar are added to the cooking water. Boil for 7-10 minutes and transfer to sterilized jars. An alternative method is to cook without vinegar, but for 25-30 minutes, and add vinegar to slightly cooled mushrooms before transferring them to jars. Mushrooms in jars should be completely covered with marinade liquid. This type of mushroom preparation is good because mushrooms can be prepared for future use, but bad because if improperly processed or stored in jars with mushrooms, deadly botulism bacteria can form. If the lids of the jars become swollen during storage, feel free to throw away the entire jar and carefully inspect the rest. Be careful!

Mushroom soup with croutons

Ingredients:
500 g boletus,
1 tbsp. spoon of flour,
4 tbsp. spoons of butter,
a bunch of greenery,
pepper,
salt.

Preparation:
Wash the mushrooms, cut them and add them to boiling salted water. Dissolve flour in warm water, pour into the broth, add oil, turn off the heat and let it brew for 5-7 minutes. When serving, sprinkle with chopped herbs. Pepper it. Serve the croutons separately.

Boletus mushrooms are tasty and very beautiful, they are easy to collect, difficult to confuse with their poisonous “doubles” and very easy to cook. Bon appetit!

Kira Stoletova

In the forest, one has to put into practice all the theoretical knowledge gained, determining the edibility of the crop. If the mushroom turns blue when cut, you need to understand whether it can be collected, is it safe?

Features of mushroom picking

Poisoning with poisonous mushrooms can lead not only to disorders of the digestive system, but also to severe intoxication of the body with poisons, leading not only to health problems, but even death. Therefore, you should go into the forest for mushrooms armed with a sufficient supply of knowledge about the characteristics of edible mushrooms found in this area, their appearance, places of growth and collection seasons.

Having noticed that the mushroom turns blue when cut, and having certain knowledge, it is easy to determine its nutritional value and effect on the body.

Nature has endowed many organisms with similar characteristics, so the best way To avoid sad consequences is to study the differences between each species and follow the basic rules of collection:

• It is better for a beginner to go into the forest to pick mushrooms accompanied by more experienced comrades;
• collection sites are chosen away from highways, industrial enterprises and environmentally polluted places, because all mushrooms are capable of accumulating toxins from the environment (only in different quantities);
• collect only young, undamaged specimens, avoiding old and overripe ones, which have low taste characteristics;
• if the slightest doubt arises about the suitability of a mushroom for consumption, it is left in place so as not to spoil the whole harvested and do not put your health at risk.

Types of mushrooms

When examining a mushroom that comes across, pay attention to its size and shape, the color of the fruiting body, the structure of the cap and stem, aroma, color of the plates and pulp at the break. One of the features of these organisms is the ability of the pulp to change color when damaged, which occurs due to the oxidation of certain substances in the air (more precisely, with the participation of atmospheric oxygen).

If the mushroom turns blue when cut, it is carefully examined to determine the species. Both edible and poisonous specimens have this ability.

The opinion that blueness is a sign of the presence of toxins in the fruiting body is erroneous.

Edible varieties

Of the edible popular species, the ability to turn blue on a cut are boletuses, oak mushrooms, Polish mushrooms, as well as a mushroom listed in the Red Book with the strange name “bruise” - blue gyroporus. Their main characteristics are:

1. Boletus: They are considered valuable and tasty products and have many varieties. One of them is red or red-headed. The stem of the mushroom turns blue when cut, and after a while becomes black. Outwardly, it is noticeable and bright. The cap of an adult fruit is cushion-shaped, reaching 30 cm in diameter. It has a brick-red color, the surface of the fruit is smooth and velvety in dry weather. Its leg is thick and massive, has a scaly surface. Grows in deciduous forests, at the base of aspen trunks.
2. Speckled Oak: belongs to the Boletaceae family. The cap is large, cushion-shaped, of uneven gray-yellow color. The leg at the base is thick, with a mesh surface. When damaged, the yellowish flesh quickly turns blue-green and then turns black. Found mainly under oak and linden trees.
3. Polish white mushroom: valuable and rare representative. It has a convex cap up to 12 cm in diameter, which becomes almost flat in adulthood. Color – from light brown to brown. The leg is straight, slightly thickened at the base. The pulp is dense, with a yellow tint. When damaged, the mushroom first turns blue when cut, then turns brown and has a pleasant mushroom smell.
4. Bruise: a bright representative of the Svinushkov family. It has a wide and almost flat cap measuring from 5 to 15 cm, from white-yellow to brown-gray. Its surface in an adult specimen is slightly cracked. The leg is low, up to 10 cm, cylindrical in shape. When broken, the flesh changes color from white to bright blue.

Irina Selyutina (Biologist):

Hyroporus lividus is occasionally found in Europe and North America. On post-Soviet space it can be found in the European part former USSR, in the Caucasus and Far East. Due to its limited distribution throughout Russia, the bruise mushroom is known only to a small number of “quiet hunting” lovers. However, it can be an excellent basis for preparing a wide variety of mushroom dishes. In its dried form, the aroma of gyroporus is enhanced several times (the water leaves, only the dry components of the pulp remain) and the mushroom can be used as a seasoning after grinding into a powder using a coffee grinder or a manual spice grinder.

These edible mushrooms, like a number of others, are mycorrhiza-formers with various types of woody vegetation, giving each other the opportunity for a full existence, because mushrooms supply water and minerals from the soil, and plants “give back” part of the polysaccharides synthesized during photosynthesis.

Poisonous representatives

There are also poisonous mushrooms that tend to turn blue when damaged. Their most striking representative is the satanic mushroom. It is rare, but has a striking appearance. Its cap reaches 30 cm in diameter, has a convex-spread shape and a velvety surface. Its color is white-gray, sometimes has a yellowish tint. The leg is tall and massive, barrel-shaped. The mushroom immediately turns blue when cut, then the flesh acquires a pinkish tint.

Another mushroom from the genus Butterfly is the yellow-brown moss mushroom; it belongs to the conditionally edible species. It will not cause severe poisoning, but if handled incorrectly it can cause problems with the gastrointestinal tract. The fruit body is small, the cap is convex in shape and tucked in at the edges. The yellowish-brown surface of the cap with small scales is slippery and sticky. The leg is smooth, from 3 to 10 cm in height. If you press on the spongy layer under the cap, it takes on a blue tint.

The most dangerous and poisonous are toadstool, fly agaric, false foam, gall mushroom and others. You should beware of them and know the specifics of their description. This mushroom never turns blue when cut.

Eating

Mushrooms - healthy and nutritious natural product. They contain a large number of vitamins, microelements and essential amino acids. Being a low-calorie product, mushrooms are used in dietary and vegetarian nutrition. And their high protein content has made them popular in special sports diets. In addition, the beneficial substances and compounds contained in mushrooms are successfully used in folk and traditional medicine.