Content
Asian boletin (Boletinus asiaticus) belongs to the Maslenkov family and the Boletinus genus. The mushroom has a memorable appearance and bright color. First described in 1867 by Karl Kalchbrenner, an Austro-Hungarian scientist and clergyman. Its other names:
- sieve or butter dish Asian;
- euryporus, from 1886, described by Lucien Kele;
- Fuscoboletin, since 1962, described by Rene Pomerlo, a Canadian mycologist.
Where Asian Boletin grows
The mushroom is rare and protected by law. The distribution area is Siberia and the Far East. It is found in the Urals, in the Chelyabinsk region it can be seen in the Ilmensky reserve. It also grows in Kazakhstan, in Europe - in Finland, Czech Republic, Slovakia, Germany.
Asiatic boletin forms mycorrhiza with larch, it is found in coniferous forests, where it grows. In mountainous areas, it prefers to settle in the lower parts of the slopes. The reason for the disappearance is uncontrolled deforestation. The mycelium bears fruit from mid to late summer to September. It grows on the forest floor, on rotting tree remains, in small groups. Sometimes two or more fruiting bodies grow from one root, forming picturesque groups.
Pink furry hats are visible on the forest floor from afar
What does Asian boletin look like
Asiatic boletin adorns the forest with its mere presence. Its caps are deep crimson, pinkish-purple, wine or carmine in color and are covered with soft scaly bristles, which gives them the appearance of elegant shaggy umbrellas. The surface is dry, matte, velvety to the touch. The shape of young mushrooms is rounded-toroidal, flat, with edges tucked inward with a thick roller. The hymenophore is covered with a dense snow-white or pinkish veil, which stretches with age, becomes openwork and remains on the edges of the cap and a ring on the leg.
As it grows, the cap straightens out, becoming umbrella-shaped, and then more and more raising the edges, first to a prostrate shape, and then to a slightly concave, dish-shaped one. The edge may have an ocher-yellowish narrow edging with the remnants of the bedspread. The diameter varies from 2-6 to 8-12.5 cm.
The hymenophore is tubular, accreted and slightly descending along the pedicle, rough. It can be up to 1 cm in thickness. Color from creamy yellow and lemon to beige, olive and cocoa with milk. The pores are medium-sized, oval-elongated, arranged in distinct radial lines. The pulp is elastic, fleshy, whitish-yellow in color, the color does not change at the break, with a barely noticeable mushroom aroma. Overcooking can have an unpleasant fruity-bitter odor.
The leg is cylindrical, hollow inside, rigid-fibrous, can be curved. The surface is dry, with a distinct ring at the cap and longitudinal fibers. The color is uneven, lighter at the root, similar to the cap.Above the ring, the color of the stem changes to creamy yellow, lemon or light olive. The length is from 3 to 9 cm, and the diameter is 0.6-2.4 cm.
There is noticeable thickening in the lower part of the leg
Is it possible to eat Asian boletin
Asian boletin attributed to conditionally edible mushrooms of III-IV categories due to the bitter taste of the pulp. Like all grates, it is used mainly for pickling and salting, as well as dried.
The mushroom has a hollow stem, so caps are used for salting.
Similar species
Asiatic boletin is very similar to representatives of its own species and some varieties of boletus.
Boletin marsh... Conditionally edible. It is distinguished by a less pubescent cap, a dirty pinkish veil and a large-pored hymenophore.
The pulp of the fruit bodies is yellow, it can acquire a bluish tint
Boletin half-leg... Conditionally edible. Differs in chestnut color of the cap and brown-brown leg.
The hymenophore of these mushrooms is dirty olive, large pore
Sprague's Butter Dish. Edible. The hat is deep pink or reddish-brick shade. Loves damp, wetlands.
If the mushroom is broken, the flesh takes on a deep red color.
Collection and consumption
Collect Asian boletin carefully so as not to damage the mycelium. Cut off the fruit bodies with a sharp knife at the root, without disturbing the layer of forest waste. It is advisable to cover the cuts with leaves and needles so that the mycelium does not dry out. Mushrooms are elastic, so they do not cause problems during transportation.
As a conditionally edible mushroom, Asiatic boletin requires a special approach when cooking. When fried and boiled, it tastes bitter, so it is best used for preservation for the winter.
Sort out the collected fruit bodies, cleanse of forest debris and residues of blankets. Hollow legs have a low nutritional value, so in cooking they are used only in dried form for mushroom flour.
Preparation procedure:
- Cut off the legs, put the caps in an enamel or glass container and fill with cold water.
- Soak for 2-3 days, changing the water at least 2 times a day.
- Rinse well, cover with salted water with the addition of 5 g of citric acid or 50 ml of table vinegar.
- Cook over low heat for 20 minutes.
Throw on a sieve, rinse. Asian boletin is ready for pickling.
Pickled Asian boletin
With the use of their favorite spices, Asian boletin is a wonderful snack.
Required products:
- mushrooms - 2.5 kg;
- water - 1 l;
- garlic - 10 g;
- salt - 35 g;
- sugar - 20 g;
- table vinegar - 80-100 ml;
- dried barberry berries - 10-15 pcs.;
- a mixture of peppers to taste - 5-10 pcs.;
- bay leaf - 3-4 pcs.
Cooking method:
- Prepare a marinade from water, salt, sugar and spices, boil, pour in 9% vinegar.
- Place the mushrooms and cook for 5 minutes.
- Place tightly in a prepared glass container, adding the marinade. You can pour 1 tbsp on top. l. any vegetable oil.
- Cork hermetically, wrap up and leave for a day.
Store ready-made pickled mushrooms in a cool dark place for no more than 6 months
Conclusion
Asiatic boletin is an edible spongy mushroom, a close relative of boletus. Very beautiful and rare, included in the lists of endangered species of the Russian Federation. It grows exclusively next to larch trees, so its distribution area is limited. Found in Russia, Asia and Europe. Since Asian boletin has a bitter flesh, it is used in cooking in dried and canned form. Has edible and conditionally edible counterparts.
