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The yellow-brown boletus (Leccinum versipelle) is a beautiful, bright mushroom that grows to a very large size. It was also called:
- Boletus versipellis, known since the beginning of the 19th century;
- Leccinum testaceoscabrum, introduced into use since the middle of the 20th century.
Russian names: red-brown boletus and red-brown boletus. Belongs to the Boletov family and the Obabkov family.
Boletus yellow-brown in willow-aspen forest
What do boletuses look like yellow-brown
Only the yellow-brown boletus that has appeared has a spherical cap with the edges pressed against the leg. As it grows, it first acquires a flattened toroidal shape, with the edges still pressed together. Then she straightens out, taking the form of an almost regular hemisphere. In a mature mushroom, the edges of the cap can be noticeably curved upward, forming an irregular shape, resembling a pillow.
Cap colors: orange-ocher, yellowish-brown, yellow-brown or sandy-reddish. It grows from 4-8 to 15-20 cm. The surface is dry, with a slight gloss or matte, smooth satin, it can be even or with noticeable ribbed lines, grooves, depressions. The pulp is white, slightly grayish, fleshy. The tubular layer has a white-creamy, grayish color with a greenish-yellow tint and is easily detached from the cap. The pores are small, the surface is velvety to the touch. The layer thickness is from 0.8 to 3 cm. Spores are olive-brown, fusiform, smooth.
The stem is cylindrical, slightly tapering at the cap and thickened at the root. Has a characteristic color: white or grayish, with brown-black, frequent scales. Thick, with a diameter of 2 cm to 7 cm, a height of 2.5-5 cm to 20-35 cm. The pulp is dense, elastic.
Sometimes yellow-brown boletus can be found in meadows, in the grass
Where do boletuses grow yellow-brown
The distribution area of the yellow-brown boletus is quite extensive, it covers the north-temperate climatic zone. It can often be seen in Siberia, the Urals, and in the central part of Russia. Loves both deciduous and mixed spruce-birch forests, pine forests.
Boletus yellow-brown grows both singly and in groups-families of up to 20 fruiting bodies. He loves wet places and fertile soils saturated with deciduous humus. Mushrooms appear from June to October, sometimes even before the first snow. As a rule, it grows in one place for many years.
Is it possible to eat yellow-brown boletus
The mushroom is edible. It is readily collected, used to prepare a variety of dishes and harvested for future use.It is classified in the second category. The pulp has a pleasant mushroom aroma and a slightly starchy sweetish taste that goes well with any food. It is very rarely attacked by insect larvae, which is an undoubted plus.
False doubles of boletus boletus yellow-brown
The yellow-brown boletus is very similar to the representatives of its species. He has no poisonous counterparts. Due to the original surface of the stem, it is difficult to confuse it with other fruiting bodies.
Inexperienced mushroom pickers can take gall mushroom (Gorchak) for the boletus yellow-brown. It is not poisonous or toxic, but it is classified as an inedible species due to its obvious bitterness. The cap is cushion-shaped, the color of the flesh is bluish-white and turns pink when broken.
It is easy to distinguish gorchak: there are no velvety black scales on the leg, instead of them there is a characteristic mesh
Boletus is red. Edible. It is distinguished by a more saturated reddish or brownish shade of the cap, a thick leg with grayish, less pronounced scales.
Red boletus family on a clover field
Boletus. Edible. It can be distinguished by its brownish-brown or reddish cap and the shape of the spores.
The boletus legs are the same as those of the yellow-brown boletus
Collection rules
Young, not overgrown fruiting bodies are best suited for culinary treatment. They have a softer, firmer flesh and a rich taste. Any specimen is suitable for drying or on mushroom powder.
Since the sturdy stem sits deep in the soil, you won't be able to pull out or break the mushroom. Found fruit bodies should be carefully cut with a sharp knife at the root, or, digging around to the base, carefully turned out of the nest, be sure to cover the hole.
In no case should you collect dried or rotten specimens. And also those that grew up next to a busy highway, industrial plant or in the area of a landfill.
Young mushrooms have a very distinctive appearance.
Use
Boletus yellow-brown can be used in any form: prepare soup and main courses, freeze, dry, pickle.
Dried yellow-brown boletus soup with noodles
Excellent, hearty soup, which is not inferior in nutritional value to meat stew.
Required products:
- potatoes - 750 g;
- vermicelli or spaghetti - 140-170 g;
- dry mushrooms - 60 g;
- onions - 140 g;
- carrots - 140 g;
- garlic - 2-4 cloves;
- bay leaf - 3 pcs.;
- vegetable oil - 40 ml;
- salt - 8 g;
- water - 2.7 l;
- pepper.
How to cook:
- Pour mushrooms with warm water for 15-30 minutes, rinse well. Cut into thin strips or chop in a blender - as you like.
- Rinse vegetables, peel. Cut the onion and potatoes into strips. Chop the garlic. Chop or grate the carrots coarsely.
- Put a pot of water on the stove and boil. Pour mushrooms, cook over low heat for 30 minutes.
- Heat oil, pour onions, fry, add carrots, salt, add garlic and pepper.
- Put potatoes to mushrooms, add salt, cook for 15 minutes.
- Put the roast, boil, add the noodles and cook until tender. Put the bay leaf in 5 minutes.
Ready soup can be served with sour cream and fresh herbs
Fried boletus yellow-brown with sour cream
A great quick dish that is not difficult to prepare at all.
Required products:
- mushrooms - 1.1 kg;
- onions - 240 g;
- sour cream - 250-300 ml;
- vegetable oil - 60 ml;
- flour - 60 g;
- salt - 8-12 g;
- pepper and herbs.
How to cook:
- Cut the washed mushrooms into pieces and roll in flour, put in hot oil in a frying pan, fry over medium heat until crusty.
- Rinse the onion, chop and fry separately until transparent, combine with the mushrooms.
- Season with salt, pepper, sour cream, cover, simmer over low heat for 18-25 minutes.
The finished dish can be served with herbs.
The aroma and taste of this dish is amazing
Boletus yellow-brown marinated without sterilization
Boletus boletus yellow-brown, harvested for the winter, are a very popular snack both on the everyday table and on holidays.
Required products:
- mushrooms - 2.5 kg;
- water - 1.1-1.3 l;
- coarse gray salt - 100-120 g;
- sugar - 120 g;
- vinegar 9% - 160 ml;
- carnation - 10 buds;
- mixture of peppers and peas - 1 pack;
- bay leaf - 10-15 pcs.
How to cook:
- Cut the mushrooms into large pieces, put in salted water and boil for 30 minutes, skimming off the foam. Pour onto a sieve and rinse.
- Place in a saucepan and add water to cover the mushrooms, add all the spices except vinegar.
- Boil, cook over low heat, covered for 20 minutes. Pour in vinegar. It is worth removing a sample of the resulting marinade. If something is missing, add to taste.
- Arrange in sterilized jars, adding marinade to the neck. Cork hermetically, turn over and wrap a blanket for a day.
You can store the harvested mushrooms in a cool room without access to sunlight for 6 months.
Pickled boletus in winter
Conclusion
Boletus yellow-brown is a valuable edible mushroom, very popular among lovers of quiet hunting. Thanks to the bright hat and black and white leg, it is clearly visible and easily distinguishable. Grows in a temperate climatic zone throughout Russia, Europe and North America. It is adjacent to birch on well-moistened, fertile soils, but does not like bog peat. You can cook dishes from it, freeze, pickle, dry. A particularly plentiful harvest of these fruiting bodies can be harvested in early September in young forest plantations.
