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Far Eastern obabok is an edible tubular mushroom of the Boletaceae family, genus Rugiboletus. It is distinguished by its very large size, highly wrinkled, cracking, motley surface, absence of worms and excellent taste characteristics. The name obabok combines boletus and boletus.
What does a Far Eastern obabok look like?
The cap is first spherical, then cushion-shaped, convex. The color is brown, becoming ocher-yellow as it grows. There are radial wrinkles on the surface, along the edge there are remnants of the bedspread. The skin is brownish, lumpy, wrinkled, and cracks in dry weather. The cap size is up to 25 cm in diameter.
The leg is ocher in color, cylindrical, solid, rough, covered with small brownish scales. Height – about 13 cm, diameter – 2-3.5 cm.
Young mushrooms have dense flesh, while old mushrooms have loose flesh. The color is off-white, pinkish when cut.
The tubular layer in young specimens is yellow, in old specimens it is olive-yellow. The tubes next to the leg are dented. The spores are pale brown, fusiform.
According to mushroom pickers, the Far Eastern obabok is very tasty
Where does the Far Eastern obabok mushroom grow?
Distributed in the south of Primorsky Krai. It is found in oak forests, growing in groups, less often singly. In good years it bears fruit abundantly.
Growth period of the Far Eastern obabka
Fruiting period - late summer - early autumn (from August to September). It grows very quickly - by about 4 cm per day, during this time it significantly gains weight - by 10 g. After three days it becomes a strong mushroom, after a week - old, not suitable for food.
Is it possible to eat Far Eastern obabok?
Considered edible. It is suitable for consumption, has a good taste and a pleasant smell.
Taste qualities of mushroom
Belongs to the second category. It has a pleasant taste and smell.
Benefits and harm to the body
Used in folk medicine. It has long been endowed with healing properties. It is believed that Far Eastern obabok normalizes blood sugar levels and helps with kidney and neurological diseases. It is low in calories but contains many nutrients. It contains ascorbic acid, vitamins B and E, phosphorus, iron, potassium, sodium, magnesium, and fatty acids. Well suited as a dietary dish.
Like all mushrooms, Far Eastern mushroom is a difficult food to digest.It is not recommended for use for gastrointestinal diseases. In addition, it can cause an allergic reaction.
False doubles
The Far Eastern obabok is easy to distinguish from its relatives by such a specific feature as a motley cap. Several similar types can be distinguished.
Obabok blackening or checkerboard. The main differences are that it grows in Europe and the Caucasus, forms mycorrhiza with oak and beech, has a yellowish color, turns pink when broken, then turns black. The cap is massive, up to 15 cm in diameter. The surface is smooth, dry, often cracking. The leg is thick, fleshy, cylindrical, sometimes thickened at the bottom, yellowish, brown, with orange scales. Height - about 12 cm, thickness - 3 cm. Fruits from the beginning of summer until the first frost. Blackening obabok is an edible mushroom belonging to the second category.
The blackening squirrel is recognized by its yellow color
Colored-legged boletus (boletus). It is distinguished by a pink cap and a yellow leg with reddish scales. In addition to the Far East, it grows in the Siberian region. The cap is pillow-shaped, with a straight or wavy edge. The color is uneven, with yellow, olive and lilac splashes. The tubular layer is first pale pink, then brown or chestnut. The pulp is white, with a slight mushroom odor.
The mushroom is medium in size. The diameter of the cap is from 3 to 11 cm. The height of the stem is from 8 to 12 m. The colored-footed obabok is considered edible and belongs to the second taste category. It is rarely consumed as food due to the lack of a pronounced mushroom taste and the pulp darkening during cooking.
The colored boletus is characterized by a pinkish color.
Gray boletus (hornbeam). Important distinguishing features are the grayish color and uncracked surface of the cap. The mushroom has a wider distribution; in the Russian Federation it is found mainly in the Caucasus. It grows in deciduous forests where there are hornbeams, and is less common under birch, hazel, and poplar. The cap is at first hemispherical, with the edges curved inward, then becomes cushion-shaped. Diameter – from 7 to 14 cm. The surface is velvety to the touch, wrinkled. Usually dry and matte, in rainy weather - glossy. The cap is grayish-brownish or brown with a greenish tint. The leg is cylindrical, sometimes thickened at the bottom. Height - from 5 to 13 cm, diameter - about 4 cm. Color greenish-gray at the top, brown at the bottom. The pulp is white, fibrous, hard in old specimens, purple when cut, becomes grayish with age, then dark gray.
The porous layer is whitish or grayish with a sandy tint. The tubes are narrow, soft, watery, the pores are very small. It is an edible species, suitable for any type of processing, and is stored worse than other boletus mushrooms due to its less dense pulp.
Hornbeam has a grayish color
Use
Far Eastern obabok is suitable for any processing methods. It is boiled, fried, stewed, dried, and made into powder for broths and seasonings. They make soups and bake pies with it. It is recommended to boil it in two waters for 45 minutes.
It has one property: its stem turns black during heat treatment. Therefore, for preparing dishes, it is recommended to use only caps that do not darken during cooking, but become bright yellow in the marinade.The legs can be boiled separately, then added to soups or sauces.
Conclusion
Far Eastern obabok is considered one of the best mushrooms, despite the fact that it is usually classified in the second category. Experts say that it is superior in quality to white. This is one of the most common and collected species in the Far East.
