It is considered very rare to find a poddubovik or poddubnik mushroom in the forest, but in the common people it is just a bruise. It is a species of tubular mushroom Boletus Iuridus that grows in deciduous forests and forms mycorrhiza with linden and oak trees. They can be confused with the porcini mushroom due to their great external similarity.
Description of the mushroom poddubovik
The fruit body of the poddubovik has a rounded hat and a fleshy dense leg; on the cut, the flesh turns blue. You can often find a bitter analogue of a bruise - Boletus radicans, it looks more like an overgrown flywheel and is inedible.
Podduboviki begin to grow from the beginning of June, then there is a break for a couple of months, and from the beginning of August until frost they grow again. For mushroom pickers, finding these mushrooms is considered a great success, because they are much less common than their other tubular cousins. Poddubniki have a good aroma, taste good, which is why they are in demand. It is worth noting that forest rodents also adore them. Finding a non-eaten specimen can be considered a double luck, because most often bruises lie with an already nibbled leg.
The leg of the mushroom has the appearance of a cylindrical barrel of pronounced yellow color and a reddish mesh over the entire surface, its diameter is 2-5 cm, height is 4-11 cm. In general, the mushroom looks rather dense and stocky. At the ground, the leg is somewhat thickened and has an almost burgundy tint. The flesh is red at the base, and yellow closer to the cap. When cut, it turns green and then turns blue.
The hat can be of different colors: from light olive to orange, often even red. The surface is velvety, smooth and dry to the touch. Old mushrooms show blue prints when pressed. At the beginning of growth, the cap is tightly pressed against the stem, and the edges are bent down. Later, it opens slightly, but always remains globular with a yellowish lower layer. In large mushrooms, its diameter can reach 20 cm. The spore powder in the poddubnik has a dark yellow color, a tubular layer 15-30 mm long. In a mature fungus, the pores are light green, in young specimens, they are red, blue when pressed.
Using boltus
Podduboviks are edible mushrooms that can be used in boiled, fried, stewed form, they make wonderful sauces. They are also salted, pickled, dried. All dishes made from them are very tasty with a rich mushroom aroma. The first broth after boiling must be drained, re-cooking must take at least 15 minutes. When processing poddubniki, a bluish bloom may remain on the hands, which can be easily washed off with warm water and soap.
Raw mushrooms are a little poisonous, so it is strictly forbidden to use them in this form. It is believed that even cooked boletuses cannot be used in food with alcohol.
