Gorchak, or gall mushroom, is very similar to the noble boletus. However, everything is limited by the external similarity - bitterness is not recommended for food, even the smallest piece will hopelessly ruin a delicious mushroom roast or soup.
Appearance and features
The gall mushroom (bitter mushroom) belongs to the painful family. It is widespread in central Russia, often grows in pine and spruce forests, rarely found in deciduous ones. Gorchak can be found near rotted tree stumps and fallen tree trunks. Basically, the mycelium is located on the forest outskirts and edges, in a dense forest, the gall fungus does not grow. Colonies are small, 2-3 specimens are found in one place. The first bile mushrooms appear in early August, the latter can be found in late autumn.
Outwardly, bitter mushroom is very similar to boletus, it is not for nothing that one of the popular names is a false porcini mushroom. Some specimens are perfectly macked for boletus or even aspen mushrooms. The cap is very voluminous, thickens with age. Depending on the region and soil composition, the color of the cap changes from reddish to deep chestnut color. The leg is thick and strong, whitish-gray. An adult mushroom is impressive in size, its height is 7-9 cm.
The lower part of the cap is reticulated, off-white or brownish. On a break, the mushroom quickly acquires a pink tint - by this feature, it is easy to distinguish a false boletus from a true one. Gorchak is rarely affected by insects - this is another important trait that allows you to reject an inedible mushroom.
Is it possible to eat gall mushroom
The edibility of the false boletus is a controversial issue among connoisseurs of wild plants. Gorchak is not among the poisonous, but it is not recommended to eat it. The concentration of dangerous toxins that can accumulate in the liver and gradually poison the body is very high, and it does not depend on the place of growth and age of the fungus. Toxins stimulate the secretion of bile, some time after they enter the stomach, a person may feel dizziness, weakness, and abdominal pain. In addition, the intensely bitter taste excludes the use of bittersweet for the preparation of most dishes. Even the usual methods of experienced mushroom pickers do not save: many hours of cooking, freezing, soaking. A small portion of mustard will hopelessly ruin a roast or stew, so collecting a gall mushroom for the sake of an experiment is not worth it. It is strictly forbidden to feed dishes from it to pets, however, they themselves will refuse the treat because of the bitter taste.
Culinary specialists specializing in the preparation of wild plants recommend the only option for preparing bitter pot - pickling. Vinegar, citric acid and a large amount of salt remove bitterness and make false porcini mushrooms conditionally suitable for eating. However, the process is very complex, it includes a three-day soaking with a constant change of water, the addition of salt, garlic and activated carbon. It is better to collect in the forest or buy noble edible mushrooms - it is easier to cook them, and the dishes turn out to be more tasty and healthy.
