Bright, strong and very tasty mushroom Boletus belongs to the genus Lektsinum.It occurs in several forms: white, yellow, brown, red, red-brown, and other harsh.The favorite habitat - deciduous and mixed forests, especially aspen thickets.Regardless of the subspecies, Boletus edulis is edible mushroom in the first category.He has excellent taste, tender flesh, a great mushroom flavor.
In what looks like a mushroom Boletus affects climate, forest type and proximity to certain trees.White appearance is very rare, it is listed in the Red Book, but with a favorable climate can find many such instances in wet pine and mixed forests.Red mushroom Boletus most common in birch and aspen groves.He can form mycorrhiza with pine and spruce, just so it can be easily distinguished from all other tube counterparts.
What is Boletus edulis: description
Learn it can be for a bright round hat.The old mushroom it is huge - up to 30 cm in diameter.Young - a small, dense, spherical, densely planted on foot.As growth becomes more open.In the adult mushroom - almost flat, fleshy, dry and velvety to the touch.The flesh is white on the fracture, eventually changes its color to pink, then turns blue and black.The tubular layer under the cap milky, pressing darkens.
Leg powerful, dense, reaches 20 cm in height and 5 cm in diameter.From afar it seems gray, but near evident that gray-white scales cover its surface, forming a pronounced net.Leg uniform thickness, cylindrical, without a ring.A distinctive feature: the flesh turns blue, and then turns black on the cut.Similarly, it behaves by boiling and any other processing.Dried krasnogoloviki completely black, that does not diminish their flavor and aroma.
Eating
If we consider all the edible fungus, Boletus is at one of the highest levels.He is not inferior to the famous Borovik how to taste and smell, and in the utility.But it is losing appearance in the finished dish.
As already noted, the flesh color change does not affect the taste.Yet for soups mushroom Boletus used less frequently than other tubular varieties.The most pleasant is it in marinades, pickles and fried.
To a pan crispy slices were delicious and not watery mass, wash mushrooms before frying it is not necessary, only need to be cleaned with a damp brush and cut off all dirty and suspicious places.For drying suit young specimens collected in dry weather.Large aspen cut into pieces and strung on a string, hanging in a dry ventilated area.You can speed up the process in the oven (at 50-60 degrees).You can not pre-washed mushrooms.All you have to do - is to sort and clean.After harvesting it is not necessary to delay the processing, since this type of tubular quickly deteriorates.The first signs of decay can be detected after a few hours, especially if the fungus is not very young.The rotting process can poison the prepared dish.
