From about the middle of summer until late autumn, armies of mushroom pickers head to the forests to satisfy the instinct of gathering. Many people find a lot of useful things in this occupation: clean air, leisurely walks, enjoying nature and the amazing beauty of the forest - these are just a small part of the reasons why people leave comfortable sofas, go out of town or to the village, and there ... A big wonderful world, in which has its own dangers. These include poisonous mushrooms, more or less successfully disguised as completely harmless ones. We are talking about boletus. Solid mushrooms, pleasant to the taste, are used in fried, boiled, canned form. Unless they are... not poisonous!
Definition
Real boletus- seemingly not catchy brownish or grayish mushroom. It can be of various shades, but usually his hat is from white to dark gray. It has a leg thickened downwards, white with longitudinal scales of white or dark color (according to the drawing, it slightly resembles the color of birch). On the cut, the flesh is also white and does not change at the break.
The first boletus trees appear in the first half of summer and grow until late autumn, usually growing next to birch trees, forming a mutually beneficial symbiosis with them. But you can find this mushroom not only in birch groves, but also in the tundra, forest-tundra. It is especially common in the forests of Eurasia, South and North America. It is eaten fried, boiled or pickled, and can also be dried for the winter.
Boletus false- It is also sometimes called the gall fungus. In appearance, it is very similar to its true counterpart - everything in it successfully imitates a real mushroom. The leg is gray and pockmarked, the cap is of a characteristic color and shape. Its distinctive feature is an incredibly bitter taste, which is why the name "bilious" is due to this. One such mushroom is enough to completely spoil the whole pan of the dish.
Comparison
A distinctive feature that is found in many false mushrooms is that they are not eaten by worms. If your mushroom is very clean, take a closer look at it and make sure that it is not false.
First, take a look at the leg. If there is no speckled pattern on it, similar to the coloring of a birch, then it is better to bypass such a mushroom. On a false boletus, you will most likely see a pattern of veins similar to blood vessels.
If the leg does not cause suspicion, we examine the hat. Its bottom should not be pinkish, a real mushroom will never have such a shade.
What does the hat say?
From above, the cap of the gall fungus has a poisonous brown, brick or greenish-brown color, that is, it almost always has a greenish admixture. This is not the case in real mushrooms.
If the color is not enough for you, then feel the hat. If you feel velvety to the touch, this is a sign of a false boletus - you should not pluck it. A real mushroom has a smooth hat.
You can break off the hat and look at the break - in a false mushroom it will also be pinkish, and in a real one it will be white.
Boletus real 
Gall mushroom (false boletus)
Findings site
- The real mushroom tastes ordinary, while the false one is incredibly bitter.
- On the leg of a true boletus, a pattern similar to birch, and on a false one - a network of blood vessels.
- The bottom of the cap of a real mushroom is light or grayish, while that of a false one is pinkish.
- The top of the hat of a true boletus is even gray, brownish or dark, while in a false one with a greenish tinge or dirty.
- At the break, the real mushroom is white, and the false one is pinkish.
- To the touch, the hat of a real mushroom is smooth, and the hat of a false one is velvety.
- According to readers: you can lick the pulp. False boletus is bitter in taste.
Collecting mushrooms is a rather difficult task, because a mushroom picker can expect a variety of difficulties, and sometimes dangers, the most important of which may be a meeting with poisonous mushrooms. We propose to consider how to distinguish a false boletus from a real one.
False boletus: description
Mushroom false boletus has another name - bile. In our forests it can be found quite often, not very experienced mushroom pickers confuse it with an edible boletus, which is dangerous. At first glance, it is difficult to understand how the boletus differs from the false boletus.
First of all, let's figure out what a boletus looks like. It is discreet, the hat usually has gray shades, the white leg, thickened downwards, has longitudinal scales.
False boletus outwardly looks exactly the same as the real one. But, unlike edible, it tastes bitter in autumn. Therefore, when even a small piece of this mushroom gets into the dish, its taste will be completely spoiled.
Boletus boletus: how to distinguish from poisonous false boletus
Many mushroom pickers are interested in what signs a false boletus has and how to distinguish it from a real one. First of all, you need to carefully consider the plucked mushroom. Due to bitterness, even worms and insects do not eat false boletus. Therefore, if the mushroom is perfectly clean, this may already be a signal that it is inedible.
On the leg of a real boletus there are spots that resemble the color of a birch in the image. If such a pattern is absent, it is better not to mess with such a mushroom. The leg of the false boletus has veins that resemble blood vessels.
If the spots on the leg are still found, go to the hat. False boletus has a reddish-greenish or bright brown cap. If there is a green color on it, it is definitely forbidden to eat the mushroom. An edible hat cannot have such colors. You can distinguish a false boletus from a real one also by the lower part of the cap, which has a false pinkish hue, and the edible one is white.
If the color is difficult to determine, feel the hat. In a false boletus, it will be velvety, while in a real one it will be smooth. The mushroom is pinkish at the break - better throw it away, because the edible boletus should be white.
Is false boletus poisonous?
As to whether it is possible to poison yourself with false boletus, scientists have not come to a consensus. Some argue that they are not eaten solely because of their bitter taste, but are not dangerous to health. Others argue that its pulp contains toxins that are absorbed into the blood even when touched, after which they penetrate into the internal organs and systems and gradually destroy them.
Going on a quiet hunt, carefully study edible mushrooms and their possible counterparts so that its result is extremely positive.
Picking mushrooms is a very exciting activity, but also very difficult and sometimes dangerous. Even the most experienced mushroom picker in the forest can be in danger. First of all, these are difficulties in collecting mushrooms. Almost all the inhabitants of the forest, namely animals, are able to distinguish between poisonous and dangerous plants. This may not always work for a person. Not everyone knows that a fragrant, tasty and such an unusual mushroom as a boletus can have a double and how to distinguish it. The false boletus is not poisonous, like the pale grebe, for example, but still it is inedible. Although there is an opinion that in large quantities this false type can cause poisoning.
It is also called the gall fungus, and all because when cooked it has a pronounced bile and bitter taste. If at least one of the false brothers comes across in a dish among a real crop, it is very easy to distinguish it by taste, and it will certainly spoil even the most delicious stew.
The difficulty in distinguishing these forest fruits lies in their amazing similarity. But if you look closely, you can find differences. In manuals for mushroom pickers, these nuances are described in detail, but amateurs will not hurt to know about them. From the photo, the gall fungus and the false boletus are practically indistinguishable.
Both one and the second are found in any of the regions of the country. They grow on clay and sandy soils at the bases of trees. The main difference between the false mushroom is its bitter taste, but you can feel it only after heat treatment.
But also, like a real boletus, a false boletus has a gray leg with a characteristic ripple. The hat is the same color. Even the smallest piece of pulp is enough in a dish to spoil it with its bitterness. Moreover, after cooking, it becomes even more pronounced. To identify a toadstool before cooking, you can try touching the tubular surface of a raw mushroom with your tongue to feel the bitterness. It is impossible to get poisoned in this way, but it is quite possible to protect yourself from a dubious harvest. Experts do not approve of the unpleasant method of distinguishing and strongly recommend identifying a false boletus by external signs.
Unfortunately, there are not many of them, but it is they that allow you to distinguish fake mushrooms without touching and tasting.
Signs of a false fungus
The boletus does not differ from other tasty forest gifts in the presence of a double. And many novice mushroom hunters are interested in the signs by which these unaccepted false varieties can be distinguished.
Before cutting off the find, it is important to carefully examine it. Animals and insects know how to choose only good mushrooms, so false mushrooms are not damaged by the teeth of herbivores, as well as insects. On gall fungi there are no holes from worms and other inhabitants of the forest, they are not wormy.
False boletus attracts with its untouched beauty, but it should alert. When there is no worminess, it can be dangerous. And also in a false counterpart, the surface of the cap has a velvety structure, while in a useful mushroom it is smooth. Of course, this is also not the surest sign: in the halo of growth, external factors and dry weather can smooth out this difference. But with humidity, the roughness is smoothed out only when touched. So after rain, in order to distinguish a toadstool, you can simply touch the hat and change your mind about cutting off the leg of such a boletus.
By the way, the leg of the false variety is always more fleshy and does not have a thickening at the bottom. The stem of the mushroom is straight in the pseudo-mushroom, while in the real one it is thin, domed. The white fungus has the same.
A tasty and healthy variety does not grow large, its top rarely reaches more than 18–20 cm in circumference. Therefore, a large harvest should also alert. The bile type does not always grow in places familiar to the boletus, it can be oak groves or deciduous thickets.
The leg and mycelium of the boletus characterize the name; spots are clearly visible on them, outwardly resembling a birch trunk. This explains why boletus can often be found in a birch forest, while pseudomushrooms may not have such a difference. But thin veins resembling vessels are possible.
If the mushroom has not caused concern and is already ready to move into the basket, it is important not to forget to look under the hat. The bile variety does not have snow-white pulp, which turns pink over time, like its true relative. And outside there is no obvious characteristic green tint.
How to distinguish a real boletus
To know what a real, tasty, fragrant mushroom looks like, you need to take into account its features. Only avid mushroom pickers and experts know that genuine representatives belong to the Boletaceae family. This distinguishes them with characteristic features, which include:
- a brown hat of a muted shade;
- thin, slender leg;
- soft pulp that breaks in the hands.
This boletus chooses a sunny place, but with moist soil. From it they absorb all the useful qualities, which makes the mushroom not only tasty, but sometimes necessary for the human body.
Boletus mycelium has a number of healing properties, from which one should highlight their ability to remove harmful toxins from the body, as well as normalize kidney function.
From the name it is clear that their favorite habitat is near birches. Some unpretentious representatives of the species can be found on the edges with aspens or even poplars.
The boletus is not one type of mushroom, it has more than 40 subspecies. Of the most common and popular, there are three, and they all have their own characteristics.
Ordinary
He does not have the usual brown hat, but brown with a red tint; the surface is smooth and slightly slimy. Only in sunny weather, under the influence of rays, the mucus dries up and shines. While the mushroom is young, its shape resembles a convex sphere with creamy pores below. In older ones, over time, the hat smooths out and becomes flattened, and turns pink from below.
Grey
Already from the name it becomes clear that this type distinguishes the representative of the family with a brown, grayish tint. His hat is not as smooth as that of the common variety, and has slight wrinkles. The leg is usually straight or slightly curved under the weight of the sweeping cap.
Hardish
This is just the boletus that avoids birches and grows near aspens and poplars. Outwardly, it has no characteristic differences. A medium-sized brown fungus with a slightly drooping cap that turns pink below with age.
What is dangerous false mushroom
Most scientists argue that the false boletus is harmless like fly agaric or pale grebe, it is not so poisonous. We must also not forget about the unusual taste of a false mushroom: it is unlikely that a person will be able to eat a bitter product in large quantities.
But still, those toxic substances that it contains can, if they enter the human body, adversely affect his health. In addition to food poisoning, disorders in the work of internal organs are possible.
If, during cooking, the gall mushrooms did not have an unpleasant taste or were able to score a little with spices, then after a while a person may experience the first signs of intoxication.
These include:
- nausea;
- vomiting;
- dizziness;
- heartburn;
- diarrhea.
With manifestations of indigestion, it is necessary to take an absorbent so that toxins do not cause even more harm, and seek help from a medical institution.
Before going to the forest for fresh fragrant mushrooms, it is necessary to study the features of edible specimens. The false boletus is especially well masked, poisoning with which can have unpleasant consequences for health. It is important to remember the symptoms of the disease and take the necessary measures at the first sign.
Differences between edible boletus and false
Edible boletus outwardly looks inconspicuous. It has a small slimy hat of a grayish-whitish hue. As the mushroom matures, the cap acquires an ocher color. The stalk is strongly thickened towards the base. Its coloring is vaguely reminiscent of birch bark. The spores of the mushroom are pink or pinkish-brown in color. Cut the mushroom in half and observe it. After some time, the cut should not change its color.
False boletus, gall fungus or mustard has a more catchy appearance. Its hat is colored brown with a yellowish or chestnut tint. The skin is smooth and quite dry. Its diameter reaches 15 cm. This mushroom can often be found on loamy soil in coniferous plantings or on the edges.
Among the main differences between these two types of mushrooms, the following can be distinguished:
Before picking mushrooms and preparing them for food, carefully study each specimen. The use of a poisonous product leads to negative consequences.
What is the danger of using false boletus?
Boletus poisoning does not have a strong toxic effect on the body. From the fact that you eat a few mushrooms, nothing terrible will happen. But if you eat them regularly, then negative health effects cannot be avoided. The resinous substances contained in the fungus have a toxic effect. Getting on the walls of the stomach, they irritate the mucous membrane.
Long-term nutrition with gall fungus leads to damage to the liver and other internal organs. In severe cases, cirrhosis develops. If a person’s immunity is weakened or has intolerance to such a product, then its use leads to the following consequences:
- violation of the functioning of the biliary tract;
- liver damage;
- dizziness (see);
- weakness.
It is almost impossible to eat a lot of gall mushrooms, as they have an unpleasant bitter taste. It is impossible to improve the dish with any spices. The presence of even one false mushroom will spoil the taste of food.
The first signs of poisoning
Many people wonder if it is possible to get poisoned by a false boletus. In fact, this happens very rarely. More often this happens if the mushrooms were pickled. Vinegar beats off the unpleasant taste of bitterness, so by negligence you can eat a lot of them. In this case, the following characteristic symptoms are observed:
- an attack of nausea and vomiting;
- pain in the abdomen (see);
- disorders in the digestive system.
Signs appear several hours after eating false boletus. If vomiting does not stop, dehydration develops. With the timely diagnosis of the problem, the treatment is quick and without negative consequences.
Advice! In case of boletus poisoning and symptoms appear, seek medical attention. After eating false mushrooms, it is recommended to undergo an ultrasound of the liver to exclude the possibility of damage to it.
What to do when symptoms appear?
The answer to the question of whether it is possible to poison yourself with boletus is ambiguous. Therefore, when alarming symptoms are detected, it is better to take first aid measures. It is necessary to clear the stomach of the remnants of mushrooms (see). If there is no vomiting, then it will have to be called. To do this, drink at least 3 glasses of lightly salted water. After that, press on the root of the tongue with your fingers. Repeat until all food is out of the stomach.
After gastric lavage, take sorbents (Activated charcoal, Polysorb, Smecta, Polyphepan). Strictly follow the instructions that come with each package of the drug. After all procedures, you must drink plenty of fluids. With chills, it is recommended to lie down and cover yourself with a warm blanket.
In exceptional cases, false boletus poisoning provokes symptoms of respiratory failure or confusion. This is due to the rapid spread of toxins through the bloodstream. They have a negative effect on the central nervous system. In such a situation, you should immediately consult a doctor.
Treatment after poisoning
If toxic liver damage occurs after poisoning, then the treatment program is selected by the doctor. You will have to undergo a series of examinations and pass the necessary tests. You will need to take medications that restore liver function.
More often, special measures after poisoning do not need to be taken. It will be enough to observe the correct diet. First of all, the disturbed water-salt balance is restored. To do this, drink as much mineral water as possible.
Do not load the affected gastrointestinal tract immediately after poisoning. In the next few days, you will have to stick to a diet. Avoid fried, fatty, smoked foods. Give preference to chicken or fish. Stewed vegetables are suitable as a side dish. For dessert, eat fruit. Citrus fruits should not be eaten, as they contain many acids that irritate the walls of the stomach. It is better to have breakfast with porridge boiled in water. You can add honey or some fruit to it.
False boletus is considered a conditionally poisonous mushroom. It is extremely difficult to poison him. If this does happen, take action immediately. Remember that it is better to throw away questionable mushrooms than to be treated for poisoning later. Watch in the video how to distinguish a real boletus from a false one.
Kira Stoletova
The boletus mushroom is one of the most delicious and healthy basidiomycetes. With its qualitative characteristics, it is equated to the kings of the forest - porcini mushrooms. Belongs to the Boletov family, the genus Obabok. In our forests, the boletus mushroom is represented by several species. All of them are edible, but differ in taste.
general characteristics
The cap of the mushroom is matte, has a hemispherical shape, painted in a grayish or pale chocolate color. As they grow older, it begins to resemble a pillow. Its diameter can reach 18 cm. With an increase in humidity, sticky mucus appears on the surface of the cap.
The boletus looks like a boletus. The main differences are the shape of the legs, the color scheme of the hat. The long dense and fibrous leg, expanding in the lower part, reaches 9-12 cm in height. The color of the legs is off-white. In the lower part, its surface is covered with small dark scales.
The hymenophore is tubular. It is painted white, as it grows older it becomes gray, watery-loose. The flesh is white and has a greenish tint. On the cut, when exposed to air, it becomes slightly gray. Exudes a pleasant mushroom aroma.
In young specimens, the fruiting body is dense and delicate in taste, in old specimens it is loose, contains a large amount of moisture. The boletus grows singly or in groups. The harvest season starts in May-June, depending on the region, and ends in late autumn. Spring boletus appears very first.
Kinds
There are more than 40 types of boletus. The most popular with mushroom pickers:
- common boletus;
- boletus marsh or white;
- boletus pinkish or oxidizing;
- boletus gray or hornbeam;
- black boletus, which is popularly called blackhead;
- boletus multicolored.
On the territory of Russia, the most famous are the common boletus and the hornbeam. In addition to them, there are 7 more varieties. All types of boletus are edible mushrooms.
False boletus, dangerous to human health, is distinguished by the pink color of the hymenophore in old representatives. In a young false boletus, the hymenophore is white. Young specimens are recognized by pressing on the spore-bearing layer: if it turns pink, then the fungus is poisonous.
Obabok birch
Common boletus is an edible mushroom that grows in birch plantations, deciduous, mixed forests. His hat is domed, diameter - 15 cm. The boletus has a hat color from dark chocolate to grayish, which depends on the region in which he lives. The surface of the cap is thin felt or bare.
The hymenophore is tubular, easily separated from the lower part of the cap. The young hymenophore is white, becoming grayish as it matures. Spores are olive-brown. The fruit body is white, does not change color at all or acquires a slightly pink tint when cut.
Bolotnik
Marsh boletus or white birch, growing in small groups or singly in humid areas, located on the outskirts of swamps and lakes. Appears in September after heavy rain. Fruits until the end of autumn. Forms mycorrhiza with birch root system.
The cap of the swamp in diameter reaches 12 cm. The shape is convex, then pillow-shaped. The surface is dry, white or off-white. The old bog is painted greenish-gray. Such specimens are no longer collected.
In young mushrooms, the hymenophore is tubular, gray-green. The pulp is watery, white, loose structure, does not change color on the cut. Exudes a mushroom aroma. The leg is high, thin, slightly expanded at the bottom. Painted white, covered with small scales.
Boletus pinkish (oxidizing)
Pinking boletus (edible mushroom) forms mycorrhiza with tree and shrub birches. Gather p. turning pink in the northern forests, where he prefers to grow on the slopes of groves, in the highlands, on waterlogged soils. Appears in the forests in autumn after heavy rains. It has a small hat, painted in yellow-brown color. The tubular hymenophore is white and later becomes gray.
The white stem is shorter when compared to other mushrooms in this genus. Its surface is covered with a large number of gray scales. In some instances, the legs are bent to the side, from where more light falls. The pulp is white, dense, reddens on the cut.
Irina Selyutina (Biologist):
This type of boletus is characterized by a peculiar “marble” color of the cap: brown areas are interspersed with lighter and even almost white in color. It is she who distinguishes the item turning pink from the ordinary in appearance. These mushrooms are also known in the northern part of Western Europe.
Grabovik
The gray boletus is popularly called the hornbeam. A young specimen, growing in the same area where the item is oxidized, is distinguished by a wrinkled structure of a hemispherical cap, its diameter is 6-15 cm. Its color palette is diverse. The surface of the hat can be painted in the following colors:
- grey;
- yellow;
- black;
- olive brown.
The stalk, 6-18 cm high, is initially strongly swollen, later becomes cylindrical, narrowed downwards. When pressed, it takes on a darker tone. Gray boletus mushrooms form mycorrhiza (fungal root) with birches, oaks, beeches and nuts. The collection begins in the month of June, when the mountain ash blossoms.
blackhead
These mushrooms, growing in wet and swampy soils, are called "black" for the dark color of the cap. Worms of this species are very rare, which distinguishes them from other representatives of the genus.
The first mushrooms appear in the summer. The peak of fruiting is observed in September. If the summer was dry, they will not appear.
Description of black boletus mushroom:
- hat 16 cm in diameter, matte black or chocolate brown;
- the surface of the fruiting body is dry, velvety to the touch, after rain and with increasing humidity - sticky, slimy;
- the pulp has a hardish structure, the pores of the hymenophore turn blue on the cut;
- the leg is off-white, thickened, about 12 cm high.
Obabok color (multi-colored)
The main symbiont for the formation of mycorrhiza is birch, the secondary one is beech, aspen. Boletus Multicolored is painted in gray-white color, with pronounced strokes on the surface of the cap. In diameter, it reaches 12 cm.
The flesh is white, on the cut after a while it turns pink. The smell is barely perceptible. The tubular hymenophore is finely porous. Spores are light brown.
Irina Selyutina (Biologist):
If we compare the common boletus and the multi-colored boletus, then the second one has a more compact size, which is expressed in a smaller diameter of the cap, height and thickness of the stem. As the fungus matures, the cap changes from closed to slightly convex. The taste of the pulp is pleasant, although weak. The tubules of the hymenophore are finely porous, light gray in young specimens, light brown in adults, and dark spots may appear on them. When pressed, the tubes change color - turn pink. The length of the stem of a multi-colored item depends on the height of the moss in which they grow.
Fruiting from June to October, they are found mainly in swamps and mossy forest areas.
Beneficial features
High nutritional value and low calorie content make these mushrooms indispensable ingredients in the diet of people who want to lose weight or gain muscle mass. The fibrous pulp after heat treatment resembles the taste of meat. The chemical composition of the boletus includes a protein that includes 8 essential amino acids that the human body is not able to synthesize on its own.
The pulp of the mushroom includes 35% protein, about 14% glucose, 4% fat, 25% fiber. Among the useful properties of the fungus, the presence in the composition of a large number of trace elements and vitamins is noted:
- thiamine;
- zinc;
- nicotinic acid (vitamin PP, vitamin B5, niacin);
- vitamins of group B, C, D, E, A;
- magnesium;
- sodium;
- phosphorus;
- iron;
- manganese.
This species holds the record for manganese content. Phosphoric (orthophosphoric) acid, present in the composition, has a positive effect on the functioning of the musculoskeletal system due to participation in the construction of enzymatic cells. White mushroom (boletus) and boletus are considered competitive specimens. They have been actively used in folk and traditional medicine for a long time.
Contraindications
As such, there are no contraindications to the use of birch, but it is prohibited for individual intolerance. It is undesirable to prepare such food for children under 8 years of age and people suffering from stomach ulcers. The fiber contained in mushrooms is digested for too long, which can cause the stomach to “stop” in babies.
You should not collect boletus in forests located near factories, landfills, in public places and near highways. They accumulate toxins in themselves. An overripe mushroom is also dangerous.
Application
The boletus is ranked among the delicacy types of mushrooms, so most people only know about its use in cooking. In fact, this representative of basidiomycetes can be a good substitute for drugs. The content of fiber and protein makes it possible to prepare dietary supplements for athletes on its basis.
The boletus will be useful in agriculture. After burning mushroom bodies, ash is formed, which contains calcium, phosphorus, zinc and nitrogen, which ensures stable nutrition and does not allow the soil to lose its quality. Mushroom products are suitable for compound feed for cattle, pigs and poultry.
In cooking
The product must be processed before use. First, it should be cleaned of adhering dirt, remove the skin, cut off the lower part of the leg. If the product needs to be dried, it should not be washed. Dirt is cleaned, and then the hat is simply wiped with a damp cloth.
So that the product prepared for gourmet dishes does not turn blue, after cleaning it is soaked in water with a small amount of lemon juice (juice from 0.5 fruit per 1 liter of water). It does not need to be soaked for several hours like milk mushrooms, 20-30 minutes is enough. Cooking technology involves double boiling. For the first time, it takes only 5 minutes to boil the product after boiling water. Then it is transferred to another pan, put a bay leaf, a whole onion, a couple of peas of allspice, cook for 20-30 minutes until fully cooked.
Boiled raw materials are used for marinating, cooking soups, mushroom caviar, salads and other dishes. For the winter, you can prepare dried mushrooms or freeze fresh or boiled products in portions. Storage requires compliance with the rules:
- dried fruits with signs of mold must be disposed of;
- frozen products are used immediately and are not re-frozen;
- when the brine becomes cloudy in the jar, the product is disposed of.
In medicine
In folk medicine, it is used in tinctures and ointments to eliminate pain in osteochondrosis or gout. Affected areas should be treated 3-4 times a day. Tinctures are taken 2-3 times a day to increase immunity and sexual activity. Separate components of basidiomycete in combination with alcohol give an analgesic effect, eliminate nervousness (i.e., they have some sedative effect).
The exceptional properties of this fungus make it possible to use it in the manufacture of drugs for weight loss. In cosmetology, an extract from it is used as a rejuvenating component.
cultivation
The cultivation of basidiomycetes is actively carried out. At home, it is easy to grow a clearing with delicacy mushrooms on a personal plot. You can plant spores collected on your own in the country or buy ready-made mycelium. Basidiomycete will bear fruit well in the area where there are birch trees from 2 to 4 years old.
If you want to collect spores with your own hands, pick up several old fruiting bodies. At a distance of 50 cm from the trunk, beds are made with a depth of 21-31 cm. Crushed stone is laid at the bottom, then coarse-grained sand and a turf mixture. All this must be covered with a layer of high-quality compost.
If the hymenophore collected from mushrooms is solid, it is better to soak it together with gelatin and dolomite flour in a ratio of 1: 0.2: 0.3. The mixture is placed in the holes, covered with compost, they should be mulched with a turf mixture on top. Stably high soil moisture is maintained within 70%. To successfully grow a product on the site, special attention should be paid to harvesting. The main thing is to make sure that the mycelium that produces shoots is not destroyed, otherwise it will be the last harvest.
An easier option is to buy a beginner's kit, which includes a special basket with "seed" material, substrate and detailed instructions. You can easily find them in any specialized store.
Acquaintance with boletus mushrooms Signs of difference
Silent hunting Mushroom picking Boletus honey agaric
False and real boletus
Conclusion
Boletus is a delicacy edible type of mushroom, including more than 40 subspecies. The name is due to the occurrence of symbiosis with birch. All representatives are rich in nutrients and minerals. Today, the planting of forest basidiomycetes in summer cottages is actively practiced.
