Content
Burroughs' boletus is a member of the Boletaceae family and a close relative of the porcini mushroom. The peculiarity of the species is that it can reach gigantic sizes, but is rarely worm-eaten. Grows in small groups and entire families. The official name is Boletus barrowsii.
What do Burroughs boletuses look like?
Burrows boletus has a classic fruiting body shape
The upper part is large, reaching a diameter of 6-25 cm. The shape of the cap in young specimens is convex and round, but as it matures it becomes flat. Its surface remains dry even at high humidity. The color of the cap varies from light to yellow-brown or gray.
The pulp has a dense consistency with a strong mushroom smell. When cut, it is white in color and does not change upon contact with air; milky juice does not stand out at the break.
The stem of Burroughs' boletus is club-shaped, meaning that it thickens at the base. Its height can reach 10-25 cm, and its width - 2-4 cm. At the bottom, the surface of the leg is painted in a whitish tint, and closer to the cap, a brownish color predominates. There is a light mesh pattern on top of the main tone. Its structure is dense, longitudinally fibrous, without voids.
This species has a tubular hymenophore, which may be attached to the lower part or compressed near it. Its thickness is 2-3 cm depending on the age of the mushroom. Initially, the tubes are white in color, but subsequently darken and acquire a yellowish-green color. The spores of Burroughs' boletus are olive-brown and spindle-shaped. Their size is 12-17 x 4.5-6 microns.
Where do Burroughs' boletuses grow?
This species is found in Canada and the USA. It has not yet been discovered in European countries and Russia.
Can you eat Burroughs boletus?
This species is edible. It can be consumed both fresh and processed.
Collection and preparation should be carried out for both young and adult specimens, while the taste qualities do not change throughout the entire growth period.
Taste qualities of mushroom
In terms of its taste properties, the Burroughs boletus is inferior to the porcini mushroom and belongs to the second category. The pulp is characterized by a rich mushroom aroma and a sweetish pleasant taste.
False doubles
In appearance, the Burroughs boletus is similar to many of its relatives, some of which are poisonous. Therefore, in order to be able to recognize doubles, you should become familiar with their characteristic differences.
Similar types:
- Boletus is beautiful. This mushroom is considered inedible due to its bitterness. Grows in European countries, prefers mixed forests and conifers. The smooth dry cap has a convex shape with wavy edges. Its color is light gray or beige with a brown tint, its diameter is 10-15 cm. The flesh is light in color, but becomes bluish when cut. The length of the leg reaches 10-15 cm. The lower part has several shades: at the top it is lemon, and closer to the base it becomes red-brown. The official name is Caloboletus calopus.
As you get older, the red tint of the leg may be lost.
- Satanic mushroom. A poisonous counterpart that is common in European countries, the Caucasus and the Far East. Found in deciduous plantings near hornbeam, oak, chestnut and beech. Fruiting period is June-September. The diameter of the upper part can reach 30 cm. The shade of the cap varies from light yellow to greenish-olive with pink streaks. The pulp at the break has an unpleasant odor and upon contact with air initially turns pink and then turns blue. The barrel-shaped leg is 7-15 cm high. Its surface is painted in yellow-red shades and covered with mesh. The official name is Rubroboletus satanas.
The unpleasant smell of rotting onions appears only in adult specimens
Collection rules
The growth of Burroughs' boletus mycelium begins in early spring and continues until late autumn. The fruiting period begins in June and lasts until the end of August.
Use
Before consuming this mushroom, it is necessary to carry out preliminary preparation. It consists of thorough rinsing, as well as removing adhering leaves and soil.After this, it is recommended to soak the mushrooms in cold salted water for 20 minutes and then rinse.
You can prepare various dishes based on Burroughs boletus, without its flesh darkening as a result of heat treatment.
This mushroom can be:
- boil;
- fry;
- stew;
- dry;
- marinate;
- preserve;
- eat fresh.
Conclusion
Burroughs' boletus, despite the fact that it is slightly inferior in taste to the porcini mushroom, is also considered a valuable species.
However, not many lovers of quiet hunting are able to find it in the forest, since it has a rather small distribution area. Therefore, not everyone can appreciate the quality of the fruit.
