Boletus is an edible mushroom that grows in mixed forests. It got its name from the fact that it most often grows near aspens. It differs from the rest of the mushrooms in its red-orange cap, stocky dense leg and pulp, which turns blue when cut.
The boletus is of several types. Yellow-brown grows in mixed birch-spruce and aspen-birch forests. It can often be found in thickets of ferns. The color of the cap in young mushrooms is reddish, but over time it becomes gray-brown and looks more like a boletus.
The white boletus grows in spruce and pine forests. But in summer, in heat and drought, it can appear in aspen forests. The color of the mushrooms is white at first, then turns gray with a dirty brown tint. The red boletus is often found in deciduous forests and aspen thickets. It grows in whole placers in abandoned glades.
All of these types of mushrooms are similar in taste and can be eaten.
The boletus is not like any inedible or poisonous mushroom, so it is simply impossible to confuse it with them.
Boletus boletuses are very rich in useful and nutritious substances. They contain minerals, fiber, fats, proteins, carbohydrates. They contain a lot of phosphorus, iron, potassium and vitamins PP, A, C and B. These mushrooms contain more proteins than meat, but they are less digestible than animal proteins. For people who have undergone surgical interventions, infectious and viral diseases, inflammatory processes, boletus is recommended to be included in a permanent diet, because they contain amino acids necessary to raise immunity and restore the body after suffering shocks.
It is not recommended for people suffering from liver and kidney diseases to get involved in boletus.
Boletus ranks second among all mushrooms in nutritional value and taste after porcini mushroom. There are many ways to prepare it: pickling, frying, drying, boiling and salting, and all parts are used. Boletus boletuses make amazing soups, delicious salads and snacks. Potatoes, buckwheat porridge and cabbage are ideal as a side dish.
Before boiling the boletus boletus, you must thoroughly rinse and clean them. Then throw in boiling water, and after the water with mushrooms boils, transfer to another dish and cook for 20 to 25 minutes.
There are two ways to fry the aspen mushrooms. For the first, you need to cut and boil the washed mushrooms. After they are cooked, put in a pan and wait for the water to evaporate. For the second option, the mushrooms must be fresh. The best and youngest ones need to be brushed (washing is not recommended), cut out all damaged or dirty parts and cut into medium pieces (when frying, the mushrooms will decrease in size by 3 times). You can fry them in large quantities of butter or vegetable oil. It is also recommended to add chopped onions, which will give the boletus a special flavor.
Aspen mushrooms spoil rather quickly, so they should be processed immediately after harvesting, because spoiled mushrooms can be poisoned.
To dry the boletus, you just need to peel it (do not wash it!). If the mushroom is large, then it should be cut into several parts, and the small ones can be processed whole. Drying is recommended either on a string in a warm dry room, or in the oven at a temperature of 55-65 ° C with the door open.
Pickled boletus is the perfect snack for any table. To marinate, they must first be boiled in salted water with spices and vinegar, and then transferred to sterilized jars. After that, the mushrooms are poured with cooked marinade and rolled up. But there is one drawback of such a harvest - if the mushrooms are poorly processed, or the banks are not stored correctly, there is a risk of dangerous fatal consequences. So, if the condition of the jar with mushrooms is alarming, it is better to throw this blank.
