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A photo of the hornbeam mushroom and a detailed description of the fruiting body will help inexperienced mushroom pickers distinguish it from false varieties, which can be inedible and even poisonous. In Russia, many common names for this species are common: gray or elm boletus, gray boletus and others.
Where does the hornbeam mushroom grow?
Hornbeam (lat. Leccinellum pseudoscabrum) is common in the southern regions of the country, where the climate is quite mild. A large number of mushrooms are found in mountainous areas, but gray obabok is especially common in the Caucasus.Fruiting begins in June and ends in October, sometimes in November.
Hornbeam forms mycorrhiza with many trees: birch, hazel, poplar, however, most likely the fungus can be found under hornbeam. It was the connection with this plant that formed the basis for the name of the species.
What does a hornbeam look like?
The cap of the gray cape can grow up to 10-15 cm in diameter. In its shape, it resembles a hemisphere with tucked edges, however, in ripe fruiting bodies, the cap takes on the appearance of a kind of pillow. It is slightly velvety to the touch, wrinkled in places, especially in overripe specimens. The color of the cap is olive or light brown. After rain, the surface of the mushroom appears glossy.
The boletus pulp is quite soft, but not too loose. The older the hornbeam, the tougher its fruiting body. When cut, the pulp is initially white, but within 10-20 minutes it turns gray and then completely blackens. The taste and smell of gray obabka are pleasant.
According to the description of this mushroom, the leg of the hornbeam is elongated and cylindrical, however, near the ground itself there is a noticeable expansion, which can be seen in the photo below. Above it is grayish-olive, but the lower it goes, the darker its color. The height of the leg is on average 12 cm, diameter - 3-4 cm.
In mature hornbeams, the cap is covered in places with indentations and folds
Is hornbeam edible or not?
Hornbeam is classified as an edible mushroom, however, it is not recommended to eat them raw. The full taste of mushrooms is revealed after heat treatment: boiling, drying or frying. Gray obabki can also be pickled and salted.
Taste qualities of mushroom
The gray boletus is not valued as highly as its closest relative, the common boletus. Despite the fact that they taste similar, hornbeam has a slightly different pulp structure. It is softer, which is why the gray obabok spoils quite quickly if it is not dried or frozen. Immediately after harvesting, everything is thoroughly washed and sent for harvesting or used directly for preparing any dish on the same day.
Benefits and harm to the body
Hornbeam, like other edible representatives of the Boletaceae family, belongs to the valuable mushrooms of the second category. Its fruiting body is a dietary product - 100 g of pulp contains about 30 kcal. In addition, the gray bean has a high content of vitamins B, C, E, PP and mineral components. The fibrous structure of mushrooms helps cleanse the intestines of various toxins and wastes.
False doubles
The gall mushroom (lat. Tylopilus felleus) or mustard is one of the most dangerous counterparts of the grey. This false species is considered poisonous, and a very small piece is enough for the toxins it contains to cause food poisoning.
Gall fungus is found in large quantities in the coniferous forests of central Russia, most often on sandy soil. The twin bears fruit from June to October.
Bitterweed is distinguished by its convex cap, the diameter of which is about 10 cm. Its surface is dry and smooth, light brown or ocher. If you make a small cut on the fruiting body, its flesh will turn pink within 10 minutes. Bitterweed does not have a distinct odor.
The stalk of the gall fungus has the shape of a club, which is covered with a mesh pattern. The spores are pink.
Gorchak differs from gray obabka in having a more voluminous cap.
Collection rules
Hornbeam should be collected according to generally accepted rules that apply to almost all types of mushrooms:
- It is better to go to the forest early in the morning, when there is still the coolness of the night in the air, and there is dew on the grass and leaves. Fruits collected in such weather retain their fresh appearance longer.
- You should not taste unknown mushrooms - their pulp may contain highly toxic substances.
- The harvested crop is placed in a wicker basket with gaps. You cannot put hornbeams in plastic bags - they will quickly melt and become unusable.
- It is better not to touch fruit bodies even with slight signs of spoilage.
- When looking for mushrooms, it is recommended to lift foliage and grass with a long stick rather than with bare hands, so as not to accidentally stumble upon poisonous plants.
It is also worth noting that you can twist the found mushroom out of the soil. The fruiting body is slightly shaken from side to side, and then, when the hornbeam has already been removed, the mycelium is sprinkled with soil and leaves. So next year there will be a new harvest here.
Use
Grabovik can be subjected to a variety of heat treatment methods. Its pulp is quite dense and fibrous, which is especially convenient for preparing various marinades and salty snacks. Hornbeam is also dried for the winter, boiled or fried to serve as a first course.
Conclusion
The photo of the hornbeam mushroom and its description are designed to reduce the risk of error during the search to a minimum, but even so there is a danger of choosing the wrong species. To prevent this from happening, it is recommended to familiarize yourself with the most common twins of the gray boletus. The most dangerous of them is the gall fungus, which is also called mustard.
You can learn more about what a gray obabok looks like from the video below:
