Any domestic mushroom picker knows that in our forests there are enough not only edible, but also extremely tasty mushrooms. From ancient times they served as food not only for humans, but also for many animals. These include the red-headed mushroom, which is often called the boletus.
Not everyone knows that they can enjoy it for the first time during the flowering of rye, when the first specimens appear in the forests. But much more often they are found in late July and August.
They begin to grow rapidly when the earth warms up well and enough rains pass. Their growth continues until about the moment when deciduous trees near deciduous trees end.
Despite the love of well-irrigated soil, the red-headed mushroom is one of the few representatives of the mushroom tribe that is sometimes found even in relatively dry aspen groves. But if the weather is cold and dry, the chances of it are very small.
Its structure is close to the tubular type, and with regard to edibility, then by nutritional value it belongs to the second group. The hat is very fleshy, pillow-shaped, yellow-red or orange-red colors. In young mushrooms, the bottom of the cap is white, but turns gray over time.
The leg is straight and somewhat thickened at the base, white in color with transverse lines in black. The incised pulp has a rich creamy white color, which first turns blue and later becomes dark purple. Because of this, a red-headed mushroom by inexperienced mushroom pickers is often mistaken for a toadstool.
As its second name implies, you can often find the boletus at the base of these particular deciduous trees, but it is often found under birch trees.
By the way, it is because of this that the mushroom is confused with its close "relative", boletus. However, it should be noted that they actually belong to related species.
But you will never see a boletus in the cleared glades, while its “red-headed” brother grows there quite often.
Note that these wonderful mushrooms are most desirable for most collectors in the middle lane, since more valuable categories are not so common here.
Their collection is facilitated by the fact that they grow in clusters. Having found one, look around: mushrooms are often "red-headed" live in large families, so that you have every chance to quickly pick up a full basket.
In addition, taste is also important in its popularity. Their delicate and very rich taste is highly appreciated by professional chefs.
Fried boletus with potatoes or mushroom soup from them is served even in the best restaurants, to say nothing of “folk art”.
Doctors also indicate that the red-headed has another positive feature. Of course, it is difficult for him to compete with porcini mushrooms in this , but still the boletus removes heavy metals and radionuclides from the body, which makes it indispensable in dietary and therapeutic nutrition.
Thus, the red-headed mushroom, the photo of which is in the article, being discovered by you in the forest, is worthy to take pride of place among the trophies of “silent hunting” in your basket.