The fungus mushroom (brown boletus) is edible and belongs to the family Poletovye. Depending on the habitat, it is conditionally divided into three types: marsh, gray, ordinary. From this article you will learn more about boletus, its useful properties, and where and at what time it grows.
Mushroom description
Common boletus (chamomile, podobabok, birch) ordinary is an edible medium-sized mushroom that belongs to the Boletovye family. Its soft hat of dark brown color has a diameter of 5-15 cm. Its outer surface is always dry, and during rain it becomes sticky in old mushrooms. The long leg (thickness 2-4 cm) is white or gray with black dots. This mushroom can be found in mixed forests that have birch trees. It grows from their root system. You can collect boletus in the period from July to October.
Types of boletus and where they grow
Pomegranate fungus grows in wetter soil in a swampy area, where there is moss, but not far from birches. It grows alone. His hat can reach a diameter of 10 cm. The color of the hat can be gray, white, gray-brown, and the legs can be white. They differ in that they turn pink at the cut site. Taste properties of marsh boletus are much lower than that of ordinary. It is better to eat young mushrooms as food, because old mushrooms crumble too much during cooking. It is better to extinguish or fry this type, because the pickles from it will turn out bad.
The gray mushroom obobok (hornbeam) can be found in southern regions of Russia. It grows in deciduous forests near oak, hornbeam, and birches. The hat can be colored yellow-brown or black-brown. Its surface is wrinkled and cracks very much during a drought. At the cut, the flesh turns black or becomes dirty purple.
If you want to see what a birch bark (mushroom mushroom) can be, the photo below will clearly demonstrate everything.
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On the left in the figure is an ordinary obabek. In the middle is a marsh boletus. On the right is a gray mushroom.
Why are rezerezoviks useful?
Edible mushroom chamomile is not only very tasty, but also contains the optimal amount of fats, carbohydrates, proteins. It contains dietary fiber, water, ash, monosaccharides, minerals, disaccharides and fatty acids. It also contains many vitamins of group B, E, ascorbic acid, sodium, magnesium, phosphorus, iron, manganese, potassium, calcium. Despite such a rich complex of elements, boletus is a low-calorie product. It has easily digestible proteins and beneficial amino acids (tyrosine, glutamine, leucine, arginine). Dietary fibers absorb toxic substances and remove them from the human body.
The use of fungus mushrooms in cooking
Young boletuses are famous for their magnificent taste, which is not inferior to ceps. To prevent them from darkening during heat treatment, only hats should be fried or boiled, and legs should be used for making sauces or soups. The fungus mushroom will turn out amazing in a fried or boiled form. Any soup, marinade or just fried potatoes will be a favorite dish of your loved ones or guests!
