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Boletus appendix is an edible tubular mushroom of the Boletaceae family, genus Butyribolet. Other names: maiden boletus, shortened, brown-yellow, reddish.
What do adventitious boletus look like?
The cap is first semicircular, then convex. Its diameter is from 7 to 20 cm, the thickness of the crumb is up to 4 cm. In young specimens its surface is matte, velvety, pubescent, in old specimens it is bare, with longitudinal fibers. Color yellowish-brown, reddish-brown, brownish-brown.
Leg height – from 6 to 12 cm, thickness – from 2 to 3 cm.The base is a pointed cone rooted in the soil. The shape is cylindrical or club-shaped, there is a mesh on the surface, which disappears with age. The color is yellow-lemon, reddish-brown below, when pressed the leg turns blue.
The pulp is dense, pleasantly smelling, yellow. Above the tubular layer it is blue. At the base of the cap it is pinkish-brown or brown.
The pores are small, rounded, golden-yellow in young mushrooms, golden-brown in mature ones, and when pressed they turn greenish-bluish.
The spores are smooth, yellow, fusiform. Brown powder with an olive tint.
Where do boletus mushrooms grow?
Rarely seen. Grows in areas with warm temperate climates, loves calcareous soils. It settles in mixed and deciduous forests, prefers the neighborhood of oak, hornbeam, beech, and in mountainous areas it is found next to fir trees. It grows in groups and bears fruit from June to October.
Is it possible to eat boletus adnexa?
The mushroom is edible and belongs to the first category. Has high taste qualities.
False doubles
Semi-white mushroom. It is distinguished by a lighter cap, a dark base of the stem and the smell of iodine or carbolic acid. The surface of the cap is velvety, light brown or clay-brown. The tubular spore-bearing layer does not change color when pressed. The stem, thickened at the bottom, is up to 6-7 cm in diameter. At the base it is fleecy, the rest is rough. Closer to the cap it is straw-colored, below it is reddish.Half-white is rare. It is thermophilic and grows mainly in the south of Russia. It settles on clay soils next to deciduous trees: oak, hornbeam, beech. Conditionally edible, it has good taste, despite the pharmaceutical smell, which disappears after boiling.
Boletus semi-adventitous. It differs in the color of the pulp (it is white) and growing conditions (it settles in spruce thickets). Classified as edible.
Fechtner's boletus. An edible mushroom belonging to the third category. Grows in Russia, the Caucasus, and the Far East. Settles on calcareous soils adjacent to deciduous trees. Fruits from early summer to September. The cap is hemispherical, then becomes flattened. Size – from 5 to 15 cm in diameter. The color is pale brown or silvery white. The leg is thickened downwards, reddish-brown, sometimes with a mesh pattern. Length – from 4 to 15 cm, thickness – from 2 to 6 cm. They are consumed mainly in salted and canned form.
The boletus is beautiful. It is distinguished by a bright leg, the lower part of which is red, the upper part is yellow. The mushroom is inedible, with a bitter taste. Not found in Russia. Grows under coniferous trees in western North America.
Boletus root. It is lighter than its relative, the surface of the cap is smooth, dry, fawn or whitish-grayish, sometimes with an olive tint. Its flesh is thicker than that of the appendage and turns blue when broken. The spore-bearing layer is lemon-yellow, becoming olive-yellow and turning blue with age. The stem is tuberous, in old age it is cylindrical, yellow closer to the cap, brownish-olive below, with a mesh on the surface, turning blue when broken. It has a bitter taste that cannot be destroyed by heat treatment.It is not eaten and is considered inedible.
Collection rules
Boletus adnexum can be found throughout the summer and into September. You can determine its location nearby by the following signs:
- There are fly agarics in the forest.
- On the way I came across an anthill, not far from which these mushrooms like to settle.
Use
Boletus appendix can be prepared in any way. It is boiled, fried, stewed, pickled, dried. Pre-soaking and cooking in several waters is not required.
Conclusion
Boletus adnexum is quite rare and is considered a valuable find. It is of interest from a gastronomic point of view due to its excellent taste, but it is important not to confuse it with similar inedible species.
