Such a different and delicious mushroom boletus
Bright, strong and very tasty mushroom boletusbelongs to the genus Lektsinum. It occurs in several forms: white, yellow-brown, red, red-brown, harsh, and others. Favorite habitats are deciduous and mixed forests, especially aspen thickets. Regardless of the subspecies, the boletus mushroom refers to edible fungi of the first category. It has an excellent taste, a tender pulp, an excellent mushroom flavor.
The way the mushroom-shaped mushroom looks, affectsclimate, type of forest and proximity to certain trees. White species is very rare, it is listed in the Red Book, but in a favorable climate, many such specimens can be found in wet pine and mixed forests. Red mushroom boletus most common in birch and aspen groves. It can form mycorrhiza with pine and spruce, that's how it can be easily distinguished from all other tubular brethren.
How does the boletus look like: description
You can learn it by a bright round hat. In old mushrooms it is simply huge - up to 30 cm in diameter. Young - small, dense, globose, densely planted on the stem. As you grow, it becomes more open. The adult fungus is almost flat, fleshy, dry, velvety to the touch. The flesh on the fault is white, eventually changes color to pink, then turns blue and turns black. Tubular layer under the hat of a milky hue, when pressed darkens.
The leg is powerful, dense, reaches 20 cm in height and5 cm in diameter. From a distance it seems gray, but it is noticeable nearer that the gray-white scales cover its surface, forming a well-defined grid. Leg of uniform thickness, cylindrical, without ring. Distinctive feature: the flesh turns blue, and then turns black on the cut. Similarly, it behaves when boiling and any other processing. Dried redheads are completely black, which does not reduce their taste and flavor.
If we consider all edible mushrooms,the boletus is on one of the highest steps. He is not inferior to the famous fighter as to taste and smell, and useful. But he loses to him in appearance in the prepared dish.
As already noted, the discoloration of pulpdoes not affect the taste. But still the soup mushroom is used less often for soup than the other tubular varieties. The most pleasant is in marinades, pickles and fried.
In order for the pan to be tastyfried pieces, not watery mass, you do not need to wash mushrooms before frying, you just need to brush them with a wet brush and cut off all the dirty and suspicious places. For drying, young specimens collected in dry weather are suitable. Large apiaries are cut into pieces and stringed on a thread, suspended in a dry ventilated room. You can speed up the process in the oven (at 50-60 degrees). You can not pre-wash the mushrooms. All that is required of you is to clean and clean. After the collection, you should not hesitate to recycle, as this type of tubular spoils quickly. The first signs of decay can be found after a few hours, especially if the fungus is not very young. Decay processes can poison a cooked dish.