Boletus is, in most cases, an edible mushroom. Only one type of boletus is poisonous. Boletus, thanks to its taste, is a very popular and desired mushroom in Polish cuisine. Marinated boletes and boletus sauce are great seasonal dishes. Check out what the different types of boletus, including the poisonous boletus, look like. Also try the recipes for delicious dishes with boletus mushrooms.

Boletusis in most casesedible mushroom . Only one type of boletus ispoisonous.The most popular edible mushroom from the boletus family isbrown boletus , which is also the most recognizable mushroom in Poland, just because of the pine boletus.

There are also othertypesbay bolete, e.g. bunny boletus, golden boletus, ribbed bolete. One of them is alsopoisonous boletussatanic, which should be avoided in the forest. Eating it may result in death.

However, it is quite easy to recognize it against the background of other fungi, e.g. by the characteristic color and smell.

Brown boletus ( Xerocomus badius )

The brown boletus occurs in coniferous forests, less often in deciduous forests. In Poland it is a very common mushroom, the most recognizable - just because of the pine boletus. Its greatest rash occurs in the period from June to November.

The stem of the brown bay bay bolete usually reaches a length of 14 cm and a width of about 4 cm. It is hard and comes in very different shapes, usually more or less cylindrical with a slightly pointed base. It can also be bulged, bent, with a thick tuber. The cap of the brown boletus is chestnut brown, and its stem is much lighter. In young mushrooms it is cushy, semicircular, later it becomes flatter. The spore rash of brown bay bolete is olive-green in color. The brown boletus has flesh:

  • whitish-yellow (slightly brown under the hat)
  • strict (soft in old age)
  • purple after cut
  • with a slightly fruity smell
  • mild-tasting

It is very difficult to confuse this well-known mushroom with any poisonous specimen. It is similar to him, howeverbile bitterness, which will spoil the taste of any dish. Very inexperienced mushroom pickers may confuse the brown boletus also with the pine boletus, but this mistake will have no he alth consequences.

How to make bay boletes?

Brown boletus is a very tasty mushroom that can be used in many different ways. One of them is the preparation of mushroom paste.

Brown boletus - recipe for a paste of forest mushrooms

Ingredients:

  • 1 onion
  • 1 clove of garlic
  • ok. 700 g brown bay boletes
  • 5 juniper berries
  • 2 teaspoons of s alt
  • 4 teaspoons of red wine vinegar
  • 4 teaspoons of balsamic vinegar
  • 4 teaspoons of multi-flower honey
  • 1 handful of prunes (pitted, unsmoked)
  • 100 ml rapeseed oil
  • 0.5 tsp pepper
  • 1 teaspoon fresh rosemary

Preparation method:

Thoroughly clean the mushrooms. Then, slice the bay boletes, onion, plums and garlic. Heat the oil in a pot, add the garlic, and when it turns golden and gives off its aroma, take it out and throw it away. Put the onion in the same oil. When soft, add mushrooms, plums and s alt. All fry gently for about 20 minutes. Then add the balsamic vinegar, wine vinegar, and honey to it. Continue to simmer for 40 minutes. Do not cover it all so that excess liquid can evaporate. A few minutes before taking the pot off the heat, add the rest of the ingredients.

Put the hot mass into jars (preferably if they are small, so that the paste after opening will not spoil before consumption). Screw them all tightly and proceed to pasteurization. Pasteurize 3 times for 15 minutes at 24 hour intervals.

Note: Be very careful that the mushrooms do not stick to the bottom while stewing them. Use a good saucepan and check that the fire is not too strong. If the boletes get burnt, it will spoil the taste of the whole dish.

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Boletus bunny ( Xerocomus sunbtomentosus )

The bunny boletus occurs in deciduous and mixed forests. Its greatest rash occurs in the period from June to October.

The core of a bunny bolete usually reaches a length of 10 cm and a width of about 2 cm. It is longitudinally ribbed, cylindrical with a tendency to narrow and sharpen at the bottom. Pale yellow in color, possibly withbrown-red spots. The young rabbit bolete has a semicircular hat, which becomes cushy with a flattened center with age. It is dry, matt with a felt structure. It often comes in different shades. It can be yellow or greenish-yellow with a shade of brown. It quickly becomes moldy during heavy rain. The spore outbreak of the bunny bolete is brown-olive in color.

The bunny bumblebee has flesh:

  • very soft (compact in young mushrooms)
  • white-yellowish
  • slightly purple after rains and crushing
  • in the shaft fibrous
  • with a slight flavor
  • with a delicate scent reminiscent of fresh fruit

The bunny boletus can be mistaken for a ribbed boletus very similar to it. This one, however, has a brown and red cap and a mesh shaft. This mistake is not dangerous, since these two mushrooms are edible and very tasty. The rabbit bolete can also be confused with the golden boletus. They are distinguished by the fact that in the boletus hare the stem, and the places where the flesh is cut do not stain red.

This will be useful to you

Boletus bunny - mushroom cream recipe

Ingredients:

  • 30 dag podgrzybków
  • 1 onion
  • 2 cloves of garlic
  • 1 tablespoon of butter
  • 1 sprig of rosemary
  • 0.5 l chicken broth
  • s alt, pepper, cream for seasoning

Preparation method:

In a pot of butter, you need to fry the onion and garlic. Then add the rosemary leaves and the previously cleaned boletes. Everything has to be simmered for about 5 minutes. Pour in the broth and season with s alt and pepper. Cook, covered, for 20 minutes, then mix. The soup is ready. If you plan to reheat food later, do not bring it to the boil. Serve it with cream and crispy toast.

Boletus ( Xerocomus chrysenteron )

It occurs on almost all types of soil, in coniferous and deciduous forests. It is a very common mushroom in Poland. Its greatest rash occurs in the period from June to November.

The stem of the golden bay bolete usually reaches a length of 10 cm and a width of about 2 cm. Usually it is cylindrical and tapering towards the base, often bent. It usually has red tinges on its yellow surface. The hat of young golden boletes is very convex, and with time it becomes flattened and sometimes sunken in the middle. The spore rash of the golden boletus is brown-olive in color.

The golden boletus has flesh:

  • soft
  • white or bright yellow (slightly red under the hat)
  • bluing after damage
  • mild-tasting
  • with a delicate scent

The golden boletus can be confused with the truncated spore boletus, which is essentially different from truncated spores on one side.

The golden boletus goes very well with vegetables, stewed in a pan. However, it is worth remembering that it will dominate their taste with its intense aroma.

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Ribbed boletus ( Xerocomus spadiceus )

Ribbed boletus occurs in coniferous and deciduous forests. Often in the moss between the roots of trees. It usually grows in groups. Its greatest rash occurs in the period from July to October.

The stem of the ribbed bay bolete usually reaches a length of 8 cm and a width of approx. 2 cm. It is approximately the same thickness along its entire length. In young mushrooms it tends to be bulged in the middle. A dusty brown mesh can be seen on the pale yellow color of the stem. The hat is puffy, later flat convex. Its edges are thin, so sharp and often bent. The spore rash of the ribbed bay bolete is olive-brown in color.

Ribbed boletus has flesh:

  • whitish (yellowish near the tubes and on the shaft)
  • turns blue at crushes and cuts
  • mild in taste

Brown boletus - similar species

Young brown boletus can be confused with bitter boletus ( Tylopilus felleus , also called bitter boletus, bitter bunny), an inedible mushroom commonly found in Poland, which has a very bitter taste (after mixed with edible mushrooms, it spoils all the taste qualities of the dish) and may cause stomach discomfort. Doubts can therefore be resolved with a taste test.

In addition, the body of the gentian is light yellowish in color and is covered with a darker, brownish, convex and noticeable mesh. On the other hand, the core of the brown bay bolete is light brown, with long, darker stripes. In young boletes, the stem is usually bulbous, then cylindrical. Young bitterness have almost white tubes (pores), while older specimens are pale pink, damaged and have a dirty dirty color.The leeks of boletus mushrooms are initially white, then yellow to yellow-greenish, and the damaged ones turn blue-green.

Old bolete mushrooms may be similar to chestnut sandstone ( Gyroporus castaneus ), which, however, has a hollow hollow stem and its flesh does not change color when cut. On the other hand, the body of the boletus at the site of damage turns dark blue.

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