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Chestnut gyroporus (Gyroporus castaneus) is a species of tubular mushrooms from the Gyroporaceae family and the genus Gyroporus. First described and classified in 1787. Other names:
- chestnut boletus, since 1787;
- Leucobolites castaneus, since 1923;
- chestnut or chestnut mushroom;
- sand or hare mushroom.
What does chestnut gyroporus look like?
Chestnut gyroporus has rather large, fleshy caps. The diameter is 2.5-6 cm for young mushrooms, 7-12 cm for mature ones. The fruiting bodies that have just appeared have egg-shaped, rounded caps with the edges turned inward.As they grow, they straighten out, acquiring an umbrella-shaped and spherical shape. In overgrown caps, the caps become spread out, smooth or concave, with slightly raised edges, so that the spongy hymenophore is sometimes visible. In dry weather, cracks may appear.
The surface is matte, slightly velvety, covered with short fluff. By old age they become smooth, without pubescence. The color is uniform or in uneven spots, from reddish, burgundy to brown with a crimson or ocher tint, it can be soft chocolate, almost beige, or rich brick, chestnut.
The hymenophore is spongy, finely porous, not attached. Young mushrooms have a smooth, white surface, while overripe mushrooms have a cushion-shaped surface, with grooves and irregularities, yellowish or creamy. The thickness of the tubular layer can be up to 1.2 cm. The pulp is white, dense, juicy. It becomes brittle with age.
The leg is located in the center of the cap or eccentric. Uneven, may be flattened, with thickenings in the central or lower part. The surface is matte, dry, smooth, often with transverse cracks. The color is rich, bright chestnut, ocher, brown-red. It also comes in beige, café au lait or light brown. It grows from 2.5 to 9 cm long and from 1 to 4 cm thick. The pulp is initially solid and dense, later cavities form and the pulp becomes cotton-like.
Gyroporus chestnut does not change the color of the flesh when broken, remaining white or cream
Where does Gyroporus chestnut grow?
Gyroporus chestnut is quite rare. You can see it in deciduous and coniferous forests, on clay and sandy soil.Usually grows in forests, next to trees and in clearings and edges. The distribution area is quite wide: Krasnodar region, North Caucasus, Far East, central and western regions of the Russian Federation, Europe, Asia and North America.
The mycelium bears fruit in August-September; in warm areas, the fruiting bodies survive until November. Gyroporus chestnut grows in small close groups, rarely alone.
Gyroporus chestnut is a mycorrhizal species, therefore it does not live without symbiosis with trees
Is it possible to eat chestnut gyroporus?
Chestnut gyroporus is classified as an edible species of the second category. Its pulp does not have a pronounced taste or smell, and is slightly sweet.
False doubles
Gyroporus chestnut very similar to some fruiting bodies with a spongy hymenophore. It has no poisonous counterparts.
Gyroporus blue (popularly known as “bruise”). Edible. A special feature is the ability of the pulp to quickly acquire a rich blue color when broken or cut.
Color beige or ocher-brown, yellowish
Porcini. Edible. It is distinguished by a fleshy, club-shaped leg with an uneven mesh color.
Boletus pulp is not capable of changing its color
Gall mushroom. Inedible, non-toxic. It is distinguished by a light brown, slightly grayish color of the cap. It has pulp with a distinctly bitter taste that does not disappear under any processing methods. On the contrary, the bitterness only intensifies.
The surface of the leg is unevenly mesh, with clearly palpable fibers
Collection rules
Since chestnut gyroporus is rare and is listed as an endangered species, the following rules should be followed when collecting it:
- Carefully cut off the fruiting bodies at the root with a sharp knife, being careful not to disturb the mycelium.
- Under no circumstances should you loosen the forest floor, moss or leaves around the found mushrooms - this will contribute to the drying out and death of the mycelium. It is better to lightly sprinkle the cutting area with nearby leaves.
- You should not take overgrown and frankly dried out, soggy or wormy specimens.
The stems of overgrown mushrooms have a fibrous-cotton structure, so it is better not to take them into the basket
Use
Chestnut gyroporus has its own cooking characteristics. When cooked in boiling water, the pulp acquires a bitter taste. But dried mushrooms are delicious. Therefore, this type of fruiting bodies is used after drying to prepare sauces, pies, dumplings “ears”, soups.
For drying, they take whole young specimens or the caps of overgrown ones, since their legs are of no value. Mushrooms should be cleaned of forest debris, cut into thin slices no more than 0.5 cm wide and dried at a temperature of 50-60 degrees until they have an elastic-crispy consistency. It can be strung on threads near heat sources, dried in a Russian oven or in a special electric dryer. Then the product turns out light, preserving its natural taste and aroma.
Dumplings with dried chestnuts
An excellent hearty dish, suitable for the Lenten table, for holidays and for everyday use.
Required ingredients:
- Dried chestnut gyroporus – 0.3 kg;
- onion – 120 g;
- salt – 6 g;
- pepper - a few pinches;
- oil or lard for frying;
- wheat flour – 0.4 kg;
- egg – 2 pcs.;
- salt – 8 g;
- water – 170 ml.
Cooking method:
- Soak dry mushrooms for 2-5 hours or in the evening, rinse, add water and put on the stove.
- Boil and cook over low heat for 30-40 minutes until soft.
- Squeeze and grind into minced meat using a meat grinder or blender.
- Place diced onion in a hot frying pan with butter or lard, fry until transparent, mix with mushrooms, add salt and pepper.
- For dumpling dough, sift the flour onto a table or board and make a well in the center.
- Beat eggs into it, add water and salt.
- Knead first with a spoon or spatula, then with your hands until the dough becomes elastic. It should not stick to your hands.
- It is advisable to leave it covered with film in the refrigerator for several hours to “ripen”.
- Divide the dough into pieces, roll out into a sausage shape and cut into cubes.
- Roll out each cube into a very thick dough, put in the filling, and seal it with an “ear.”
- Cook in salted boiling water with bay leaf for 8-10 minutes.
It is better to eat them hot; you can add the broth in which the dumplings were cooked.
Appetizing dumplings with dried chestnuts can be dipped in sour cream or a pepper-vinegar mixture
Conclusion
Gyroporus chestnut is a spongy edible mushroom from the genus Gyroporus. Rarely found, listed as endangered and protected species. It grows in the central and southern regions of Russia, in the Leningrad region. It can also be seen in Europe, Asia and America. It grows from late summer until frost in deciduous and coniferous forests, preferring dry places, sandy or clay soils. Edible.In terms of nutritional value, chestnut gyroporus is not inferior to porcini or blue mushrooms, but due to the slight bitterness that appears during cooking, it is used only in dried form. When collecting chestnut gyroporus, you must be careful, since it has an inedible double.
