Black mesh on the stem of a porcini mushroom. Boletus reticulum (White summer oak mushroom): photo and description

Porcini(lat. Boletus edulis) represents the most respected mushroom genus - boletus. If earlier he was called the “king of mushrooms,” today we can say about him that he is the undisputed leader of the mushroom rating. This hero has unparalleled taste. It is difficult to confuse the porcini mushroom with its doubles and inedible analogues - it is so beautiful and unique. Boletus is the most desired trophy of a mushroom picker.

What is another name?

It is called white for the ability of the pulp to retain color - boiled, fried or dried, it always remains light. This distinctive feature of boletus was reflected in the popular name. His also name is:

• wood grouse;
• cowshed;
• bear bear;
• barn;
• belevik;
• feather grass;
• yellow and other names.

Features of porcini mushroom

Any type of boletus has a special mushroom aroma and piquant taste. They all have similar shapes, the differences are only in small details. Description of the external data of the most common variety of boletus - spruce (Boletus edulis):

• hat. Color – brownish-brown. Diameter up to 30 cm. In some latitudes they can grow up to 50 cm. The upper skin is tightly adherent to the pulp. In drought it cracks, in rain it becomes covered with mucus.
• Leg. Thick, massive, up to 20 cm high. Thick – up to 5 cm. Shape – cylindrical or club-shaped. Expands towards the base. Color – white, light brown. There is a mesh pattern on the leg. Deeply buried in the soil. There are no traces of a blanket on the leg - boletus mushrooms do not have a “skirt”, the leg is perfectly clean.
• Pulp. In mature individuals it differs in density. Very juicy, white, fleshy, arouses appetite just by its appearance. When overripe, it has a fibrous structure and the color becomes yellowish or beige.
• Tubular body. First white, then yellowish. Older specimens have a greenish appearance.
• Controversy. Olive-brown powder. Size – 15.5 x 5.5 microns.

To determine the age of the mushroom, examine the cap - in young people it is convex, in old people it is flat. With age, its color darkens. Old mushrooms are not suitable for food.

The taste of boletus mushrooms is characterized by the softness of the pulp and the delicacy of the aroma. Heat treatment and drying only enhance the taste.

When and where does it grow?

The distribution range of boletus mushrooms is amazing - they are found on almost all continents. The exceptions are Antarctica and Australia. Japan, Mexico, Mongolia, North Africa, the Caucasus - boletus grows everywhere. You won't find it except in Iceland. In Russia it grows almost everywhere - from the southern latitudes to Kamchatka. The spruce boletus is found in spruce and fir forests.

Each area has its own fruiting time. IN warm zones the mushroom begins to grow in May-June, and bears fruit until October-November. In the north, the growth period is from June to September. It has a long growth phase - it needs to grow for a whole week to reach maturity. Grows in families, rings. Having discovered one specimen, you need to carefully explore the nearby space - there will probably be several more there.

Prefers to grow in forests:

• conifers;
• deciduous;
• mixed.

It grows most often under spruce, fir, pine, oak and birch trees. Where to look for them:

• in places overgrown with lichen and moss;
• loves old forests;
• It can grow in the shade, but the sun doesn’t bother it either – it prefers warm areas.

It doesn't grow:

• in wetlands;
• in peat bogs.

The best weather for massive growth of boletus mushrooms is passing thunderstorms, warm nights and fogs.

Rarely found in forest-tundra and steppe. His favorite soils:

• sandy;
• sandy loam;
• loamy.

Mushroom pickers tell how to find boletus mushrooms in forest-steppe conditions. They will reveal to you the secrets of mass collection, and where porcini mushrooms are hidden:

Varieties

Boletus mushrooms grow everywhere in the forests of Russia, and there are a great variety of them. It is clear that they are all from the same family. They are distinguished only by the nuances of their appearance. All belong to the first taste category, each has an inedible double. Therefore, starting " quiet hunt", study carefully external signs those mushrooms that are found in your area.

Pine

Its external signs are almost identical to general description Boletus mushrooms What are the differences:

• The cap is red-brown with a diameter of 8-25 cm. Shade – purple.
• Pulp. Under the skin it is pink.
• The leg is very thick, short - up to 15 cm. On top there is a light brown mesh.
• The thickness of the tubular body is 2 cm. The shade is yellowish.

It has an early form, characterized by a lighter cap and flesh. Growth begins at the end of spring and continues until October. It settles under pine trees - hence the name. With them it forms mycorrhiza - a fungal root. Found on sandstones, alone and in families. Distribution area: Europe, America, European part Russia.

Birch

Its second name is spikelet. It is collected when earing of rye fields begins. Distinctive features:

• The hat is light yellow, with a diameter of 5-15 cm. The flesh does not have a distinct taste. It does not darken at the break.
• The leg is barrel-shaped, with a light mesh.
• The thickness of the tubular layer is 2.5 cm. The shade is yellowish.

Prefers to grow under birch trees. They grow singly and in groups. Favorite places are on the edges, near roads. Distribution area – Western Europe, Siberia, Far East. Collection season is June-October.

Dark bronze

Hornbeam or copper. Species differences:

• Round, fleshy cap with a diameter of 7-17 cm. Dark shades. It may be covered with cracks.
• Pulp white. With a pleasant aroma and taste. In the rift the color changes.
• It is distinguished by a massive leg - it is pinkish-brown. Covered with brown mesh.
• A tubular layer 2 cm thick. Yellow in color, turns green when pressed.

Fans of edible delicacies value hornbeam boletus more than the “classic” porcini mushroom (spruce).

Grows in deciduous forests in warm climatic zones. Distribution: Europe, North America.

Other varieties

There are also the following varieties of porcini mushroom:

• Reticulate. It has a brownish or light ocher cap. The leg is short, cylindrical in shape. Can be confused with moss fly. Prefers beeches and hornbeams. Grows in Europe, North Africa and North America. It has a pronounced mesh on the leg. Fruiting time is June-September. Rarely seen.
• Oak. The hat is grayish in color. Sometimes there are light spots on it. It differs from other boletus mushrooms in its more loose pulp. Prefers oak groves. Habitat: Caucasus, Primorsky Territory. It has a brown cap, very similar to the gall mushroom.
• Semi-white mushroom. The color of the cap is light brown or clayey. The flesh is dense and smells like carbolic acid. Distribution area: Carpathian region, Polesie, southern Russia. There is no mesh pattern on the leg. The hat is light brown.

White mushroom reticulate

White oak mushroom

Semi-white type of porcini mushroom

Who can be confused with?

Boletus mushroom is usually confused with gall fungus (false boletus mushroom). Signs by which they can be recognized:

• According to the color of the cut. In the gall fungus, the flesh becomes dark, acquiring a pinkish-brown color. The porcini mushroom has white flesh and does not change color.
• The stem of the gall mushroom has a bright pinkish mesh; in real boletus it is white or yellow.
• Gall mushroom bitter. The bitterness does not disappear even after cooking. But during pickling, if you add vinegar, it decreases.

Gall mushroom (gorchak) - poisonous false white mushroom

The porcini mushroom has another double - . But with it, confusion occurs less often. Experienced mushroom pickers immediately see the difference, and it is significant:

1. The color of the cap of the double is whitish to olive-gray.
2. The flesh at the break immediately becomes reddish or bluish.
3. The leg is covered with a mesh pattern. Its color is the main sign of a satanic mushroom. It is red-yellow on top, red-orange in the middle, and yellow-brown below. It's hard not to notice the difference!

Poisonous twin of boletus - satanic mushroom

The value and benefits of the mushroom

Boletus is the most valuable food product. The calorie content of raw boletus is 22 kcal per 100 g. Ingredients:

• proteins – 3.1 g;
• carbohydrates – 3.3 g;
• fats – 0.3 g;
• dietary fiber – 1 g;
• water – 92.45 g;
• ash – 0.85 g.

Boletus mushrooms are simply a storehouse of all possible vitamins, minerals and others useful substances. This is a most valuable product that combines taste and beneficial features. Porcini mushrooms contain everything the body needs, including:

• Selenium. There is so much of it in the pulp that consumption of mushrooms can resist oncological diseases on early stages.
• Ascorbic acid– normalizes the functioning of all organs.
• Calcium, iron, phosphorus and others vital important elements.
• Phytohormones– eliminate inflammation.
• B vitamins– strengthen nervous system, contribute to normalization energy metabolism, improve memory and sleep, prevent infections, improve mood and appetite.
• Riboflavin– normalizes the functioning of the thyroid gland, promotes hair and nail growth.
• Lecithin– useful for patients with atherosclerosis and anemia. Clears blood vessels of cholesterol.
• B-glucan– an antioxidant that protects the immune system, saves the body from fungi, viruses, and bacteria.
• Ergothioneine– renews cells, restores liver and kidneys, benefits bone marrow, improves vision.

Harm

• children;
• pregnant women;
• people with kidney disease and gastrointestinal diseases.

Porcini mushrooms are able to absorb harmful substances from environment. Do not collect them near businesses and industrial areas.

Boletus spores, like other mushrooms, can cause negative reactions in allergy sufferers. The main danger is eating its double - the gall fungus. Therefore, you need to carefully study the signs of this inedible.

Use in food

Porcini mushroom is a low-calorie food product. Suitable for cooking, frying, drying, stewing, pickling. The cooked pulp is tender and has a mushroom smell.

Eating porcini mushrooms in dried form allows the body to absorb up to 80% of proteins. Nutritionists advise eating dried boletus mushrooms.

Dried porcini mushrooms have the strongest aroma, dried using the correct technology - it is important that the pulp loses moisture gradually. Mushrooms are considered a difficult food to digest. But it is dried boletus mushrooms that are the most easily digestible mushroom product.

Growing

Porcini mushroom, despite its unsurpassed taste, is not grown on an industrial scale - it is unprofitable. Usually, amateur gardeners are engaged in cultivation. There must be coniferous or deciduous trees. There should be no fruit trees, cultivated shrubs or vegetables nearby. The most difficult thing is to create conditions for the successful creation of connections between tree roots and mycelium.

It is desirable that the site is adjacent to the forest. If this is not possible, you need to have at least a few pine, aspen, birch, oak or spruce trees on your future “plantation.” Trees on the site must be at least 8 years old. There are two ways to grow porcini mushrooms – from mycelium and from caps.

Growing from mycelium

Cultivation begins with the purchase planting material. You need to buy mycelium in specialized stores. Next, prepare the area and plant the mycelium:

1. The soil is exposed near the trunks. The top layer is removed - approximately 20 cm. The diameter of the circle should be approximately 1-1.5 m. The removed soil is saved - it will be needed to cover the crops.
2. A layer of peat is applied to the area prepared for planting. Rotted compost can be used. The fertile layer should not be thicker than 2-3 cm.
3. Mycelium is placed on top. The interval between adjacent pieces is approximately 30 cm. The pieces are laid out in a checkerboard pattern.
4. The mycelium is covered with previously removed soil. Water generously. You need to pour about 3 buckets of water under one tree. Pour carefully so that the soil does not erode.
5. Next, mulch the watered soil with straw. The thickness of the layer is 30 cm. This is done to maintain the required humidity - so that the mycelium does not dry out. Crops need to be watered weekly. Be sure to add nutritious fertilizer to the water.

Before frost, areas with mushrooms are covered. For insulation you can use moss, spruce spruce branches, fallen leaves. With the arrival of spring, the insulation is raked using a rake.

A year will pass, and it will be possible to remove the first fungi. If you properly care for the mycelium, water and feed it on time, the mushroom “plantation” will bear fruit for up to 5 years.

Growing from caps

To implement this method, you will need to get a few mushroom caps. Find mature, or better yet, overripe boletus mushrooms in the forest. The diameter of the cap should be at least 10 cm. It is best that when broken, the cap has a greenish tint - this indicates the maturity of the spores.

When collecting caps, you need to remember what trees the mushrooms grew under. It will be necessary to sow spores under the same trees. If a boletus is found under a spruce, it is unlikely that it will take root under a birch or aspen.

The procedure for preparing the site and planting seed:

1. About a dozen caps are soaked in a bucket of water. It is advisable that the water be rainwater. Add one thing per 10 liters:
   • alcohol – 3-5 tbsp. l.;
   • or sugar – 15-20 g.

   Mushrooms should be soaked no later than 10 hours after collection - otherwise they will spoil.

2. After 24 hours, you should mash the boletus caps. Knead until you get a mass similar to jelly. After straining it through cheesecloth, the water is separated from the mushroom tissue with spores.
3. Prepare a place for planting - exactly as in the previous version. But be sure to water peat or compost with tannins for disinfection. To prepare the solution take:
   • black tea – 100 g;
   • or oak bark - 30 g.

   Tea is brewed in 1 liter of boiling water. The second option is to boil oak bark for 1 hour. Water the soil with the cooled solution - 3 liters for each tree.

4. Next, they begin planting - water containing boletus spores is poured onto the prepared fertile layer. The solution is stirred while pouring. The crushed caps are placed on top, the planting is covered with previously removed soil, and covered with straw.

Boletus mushrooms can reach a yield of up to 250 kg per 1 hectare. Under each tree, during the season, you can collect a bucket of porcini mushrooms.

All that remains is to take care of the crops - water them regularly, sparing no water. If the soil dries out, the mycelium will die before it has time to germinate. For the winter, the area is insulated with spruce branches or leaves. In the spring - they rake. The first mushrooms will appear next summer or autumn.

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White oak mushroom ( lat.Boletus reticulatus) edible, tubular mushroom of the family Boletaceae ( Boletus) of the Borovik genus. The stem of this mushroom is covered with a clearly visible mesh. One of the earliest porcini mushrooms, it begins to grow in mid-May.

Other names

Boletus net, White summer mushroom, White mushroom reticulate shape.

hat

The diameter of the oak porcini mushroom cap is from 50 to 300 mm. IN at a young age The mushroom cap is spherical, convex or cushion-shaped in adults. The surface is smooth or wrinkled, slightly velvety, matte in dry weather, and may become covered with small cracks, acquiring a characteristic mesh pattern. The color of the cap is most often light tones. In young mushrooms it is grayish, later brownish, light coffee in color.

In young mushrooms, the tubular layer is white; later, as the mushroom ages, it becomes yellowish-green or olive-green. The length of the tubes is from 10 to 35 mm. The tubes are free, thin, notched at the stem, and lagging behind in maturity. The pores are small and rounded.

Spore powder, spores

The spores are spindle-shaped, brown or honey-yellow in color. They have a smooth surface. Spore size is 13-20 x 4-6 microns. The spore powder is olive-brown in color.

Leg

The stem of the white oak mushroom is from 10 to 25 cm in height, 20 to 70 mm in width. Young mushrooms have a club-shaped stalk, mature age has a cylindrical shape. The surface of the stem is light brown or light coffee color. Covered along the entire length with a clearly visible white or brownish mesh on a light walnut background.

Pulp

The pulp is thick, fleshy, strong, and has a dense consistency. Slightly spongy at maturity. The pulp is white, does not change color when broken, sometimes it acquires a yellowish tint under the tubular layer. The pulp has a pleasant mushroom aroma and a sweetish taste.

When and where does it grow?

White oak mushroom can be found from mid-May to the end of June. The next wave of growth of the white mushroom is from mid-August to early October. Prefers to grow in deciduous forests, especially under oaks, beeches, hornbeams and lindens. Loves warm climates and hilly areas.

Eating

White oak mushroom is one of the most best mushrooms first category. It has high taste and nutritional qualities. Suitable for all types of processing. It is the most aromatic mushroom in dried form. After processing it does not darken, which is why it got its name - White. Can be used fresh.

• Division: Basidiomycota (Basidiomycetes)
• Subdivision: Agaricomycotina (Agaricomycetes)
• Class: Agaricomycetes (Agaricomycetes)
• Subclass: Agaricomycetidae (Agaricomycetes)
• Order: Boletales
• Family: Boletaceae
• Genus: Boletus (Boletus)
• View: Boletus reticulatus (Boletus reticulatus)

Other names:

• Boletus net

• White summer mushroom

• White mushroom net shape

Description:
The cap is 8-25 (30) cm in diameter, initially spherical, then convex or cushion-shaped. The skin is slightly velvety; in mature specimens, especially in dry weather, it becomes covered with cracks, sometimes with a characteristic mesh pattern. The color is very variable, but most often in light tones: coffee, brownish, grayish-brown, leathery brown, ocher, sometimes with lighter spots.

The tubes are loose, thin, the edges of the tubes of young mushrooms are white, then yellow or olive green.

Spore powder is olive brown. The spores are brown, according to other sources, honey-yellow, 13-20x3.5-6 microns.

The leg is 10-25 cm high, 2-7 cm in diameter, at first club-shaped, cylindrical club-shaped, and more often cylindrical in adulthood. Covered along the entire length with a clearly visible white or brownish mesh on a light walnut background.

The pulp is dense, slightly spongy when ripe, especially in the stem: when squeezed, the stem seems to spring back. The color is white, does not change in air, sometimes yellowish under the tubular layer. The smell is pleasant, mushroom, the taste is sweet.

Spreading:
This is one of the earliest types of porcini mushrooms; it appears already in May and bears fruit in layers until October. It grows in deciduous forests, especially under oaks and beeches, as well as with hornbeams, lindens, and in the South with edible chestnuts. Prefers a warm climate, more often found in mountainous and hilly areas.

Similarities:
Can be confused with others, some of which, for example, Boletus pinophilus, also have a stalk with a mesh, but it covers only the upper part. It should also be noted that in some sources Boletus quercicola (Boletus quercicola) is distinguished as separate species White oak mushroom. Inexperienced mushroom pickers may confuse it with, which is distinguished by a black mesh on the stalk and a pinkish hymenophore. However, it is unlikely to intersect with this form of white, since it is an inhabitant of coniferous forests.

Grade:
This is one of the best mushrooms, among others, the most fragrant when dried. Can be pickled or used fresh.

Video about the boletus reticulum mushroom:

Note:
The porcini mushroom has long been famous for its medicinal properties. Even in Rus', they were used to treat frostbite and ulcers, and tuberculosis. Hercinin, which is a good support for the heart, has been isolated from the mushroom. There is information about the anti-cancer effect of the fungus. In any case, it is useful to eat raw porcini mushrooms in various salads.