Fans of the "silent hunt" have their secrets. They know exactly what places and in what period are rich in mushrooms. Moreover, each species grows in its place and in due time. Where does the boletus grow? What does this handsome look like and how to cook it?
Where to meet them
The name of the mushroom speaks for itself. Where does the boletus grow? Of course, under the aspens! It is interesting that in pure aspen forests it is less common and smaller than in mixed forests, where birch, oak, mountain ash, beech, hornbeam and coniferous trees grow next to aspen. These mushrooms can be found in many countries of Europe and Asia, in Central Russia, the Far East and the Urals, in Western Siberia, in the Caucasus.
Suburban boletus
Where do mushrooms grow in the suburbs? They abound in the vicinity of the village of Selyatino (Kiev direction), Kolkhoznaya or Lvovskaya stations (Kursk direction), near the villages of Gzhel, Grigorovo and Donino (Kazan direction), the village of Horoshilovo along Savelovskaya road. There are many of them in the Leningrad direction near the city of Khimki, in the Riga direction after the suburban village of Opaliha. Mushroom pickers find aspen mushrooms in the vicinity of Domodedovo (Paveletsky direction), in the forests near the village of Pestovo (Belarusian direction). They are found in the Gorky and Ryazan directions.
When to collect boletus
We figured out where boletus, mushrooms with valuable taste qualities grow, putting them on a par with porcini, chanterelles and oils. And when to go on a "silent hunt" for them?
The first handsome men appear in June. They are called "spikelets" because at the same time winter crops are earning.
In large numbers, aspen mushrooms crawl out of the ground in July, and then they can be met with short breaks until the end of October. Mushrooms disappear after the first frost.
Description
What does this mushroom look like ? Its sturdy leg is 5-15 cm high and covered with a hemisphere of a hat with a diameter of 5 to 25 cm. The skin is poorly separated, only with pulp. The tubular layer is white or yellowish, rarely darker, free. The pulp is dense and fleshy. In young boletus, it is dense, in old - loose. The slice of the pulp is white, after a short time acquires a blue tint, then blackens. The boletus pulp is practically odorless.
The leg of the mushroom is gray or off-white, but the color of the hat depends on where the boletus grows:
- yellow-brown grows in mixed forests, in which there are many birches and firs;
- red - a classic boletus - grows in pure aspen;
- white nests under pine trees in mixed deciduous forests;
- oak with a red-brick hat loves mixed aspen trees when oaks grow next to aspen trees.
Depending on where the boletus grows, and also because of its appearance, the people call the mushroom red-headed, red-faced, aspen, oak, oak-tree.
How to cook delicious boletus
You need to collect only young mushrooms. This species deteriorates quickly, so as soon as possible after collection, the boletus is sorted, washed, cleaned and processed.
Delicious and nutritious broths are cooked from them, fried, stewed, cooked in a creamy sauce. During the heat treatment, which takes 30-40 minutes, aspen trees become very dark.
These mushrooms are also pickled. In the marinade, they retain their natural color.
Before canning, the mushrooms must be boiled in a separate pan for 20 minutes.
Handsome redheads can be dried. Then they can not be washed, just cleaned thoroughly. Dried in the oven, whole or chopped into large pieces at a temperature of 50-60 degrees with the door ajar. Lay on a baking sheet covered with baking paper. Then the baking sheet is placed on the top shelf of the oven, the mushrooms are periodically mixed. The drying process takes approximately 4 hours. Readiness is checked by breaking the hat: inside the boletus should not be wet.
These mushrooms should not be consumed by those who have problems with the liver and kidneys. The rest - bon appetit!