Content
- 1 What is obabok
- 2 Obabok and boletus - are they the same thing or not?
- 3 Where do babies grow?
- 4 What does a dog look like?
- 5 Why is it called that?
- 6 Is it possible to eat bastards?
- 7 False little jokes
- 8 Taste qualities of mushrooms
- 9 Benefits and harm to the body
- 10 When to collect your money
- 11 Use
- 12 Conclusion
The obabok mushroom is very widespread in Russia, and every mushroom picker regularly encounters it on his forest hikes. However, the name of the mushroom is not very common, so mushroom pickers, when putting fruiting bodies into a basket, often do not even know what they have found.
What is obabok
Obabkom is not just one specific mushroom, but a whole genus of mushrooms belonging to the Boletaceae family. In particular, the name obabkov includes mushrooms such as boletus, boletus, and several other species are included in this category.
Obabok and boletus - are they the same thing or not?
According to the classification, boletus mushrooms are indeed little birds; they are part of the genus with that name. But at the same time, not every mushroom is an ordinary boletus, because other types of mushrooms are also called by this word.
In particular, the obobkaks include:
- boletus - gray, or hornbeam, harsh, marshy, black, pinkish and multi-colored;
- boletus - black-scaled, red, white, yellow-brown;
- redheads - spruce, pine and oak;
- Far Eastern and blackening obobki.
All these mushrooms belong to the edible or conditionally edible categories, have similar structural features, but can differ greatly in color.
Where do babies grow?
The boletus and aspen boletuses, which belong to the genus of boletuses, choose mainly deciduous forests or mixed plantings for their growth. They are found everywhere in regions with a temperate climate, and are also found in subtropical and northern regions.
A distinctive feature of the genus is the desire to form a symbiosis with the roots of deciduous trees. Boletus and aspen boletuses are not found in open spaces; they settle directly under the trunks of aspens, birches, oaks, beeches, hornbeams and other trees.
What does a dog look like?
The photo of the obtuses shows that, depending on the specific variety, they may differ in appearance. However, a general description can be given to this genus of mushrooms.
The caps of the little ones are quite large, on average 10-15 cm in diameter, most often of a hemispherical convex shape, but sometimes also spread out. The surface of the caps can be felt, velvety or smooth, but they are not characterized by shine; usually their skin is matte.
Caps belong to the category of tubular mushrooms, so the underside of their caps is porous and easily separated. The tubes themselves are yellowish, grayish or almost white in color, with small pores. In young mushrooms, the tubular layer is lighter; with age, the shade becomes darker.
Obabkas are characterized by a cylindrical high leg up to 10 cm and higher. There is usually a slight thickening below, the surface of the leg is fibrous or scaly, for example, like in boletus mushrooms.
If you break or cut the egg, its flesh will be white, but upon contact with air it will quickly change color to dark blue, black or reddish. After cooking and subsequent culinary processing, the mushrooms turn black; this is completely normal for these mushrooms.
Why is it called that?
The unusual name of the genus arouses interest - at first glance it seems completely incomprehensible. The word is deciphered quite simply - in some Russian regions, for example, near Pskov, Novgorod and Arkhangelsk, the dialect word “baba” is used to describe stumps and fallen trees.
If “baba” is a stump, then, accordingly, “baba” are mushrooms growing not far from the stump, around it. It is curious that this word is used only for boletus and aspen mushrooms, although the location near trees is also typical for many other mushrooms, for example, honey mushrooms.
Is it possible to eat bastards?
Mushrooms from the genus obabok are completely suitable for food use. Moreover, they belong to the delicacy category; collecting a full basket of boletus and boletus is considered a great success. Minimal processing is required, there is no need to soak the fruiting bodies for a long time, and the taste of the mushrooms is very pleasant and mild.
Obabki are suitable for any culinary processing. Most often they are boiled, pickled and fried, and delicious mushrooms can also be dried. Dried boletus and boletus can be stored for a very long time, and they are most often used to add to soups and other hot dishes.
False little jokes
The appearance of the mushrooms is quite expressive; these mushrooms are difficult to confuse with other edible or even more so poisonous mushrooms. However, the possibility of error still exists, especially for inexperienced foragers just starting to study edible mushrooms.
Gall mushroom
Most of all, in appearance, the boletus resembles bitterweed; it is also called gall mushroom or false boletus. It is similar to edible mushrooms in size and structural features. In particular, the false double has a large convex cap in the shape of a hemisphere, a brown-brown or gray-brown skin color, and a tubular lower surface of the cap. The gall mushroom also grows on a strong cylindrical stalk of a light color.
The main difference between bittergrass, which allows it to be distinguished from bitterling, is the pattern on the stalk, a little reminiscent of blood vessels. In boletus and boletus, the leg is covered with scales and looks completely different.
Another distinctive characteristic of the gall fungus is its sharp bitter taste, which cannot be confused with the taste of edible mushroom. Moreover, after boiling and subsequent heat treatment, the bitterness does not disappear, but even intensifies. But in order to check this difference, you would have to taste the mustard, and this is not recommended; it is better to focus on external signs.
The gall mushroom does not have poisonous properties, and accidental consumption does not cause significant harm to health. But the taste of the mushroom is too pungent, so any dish that contains bitter bitter will be hopelessly spoiled.
Death cap
In the absence of experience, the edible toadstool can be confused with the most poisonous and dangerous mushroom in Russia - the pale toadstool. Its leg can also be cylindrical and quite dense; the toadstool and toadstool are similar in size and shape of the cap. The skin of the toadstool is often yellowish-brown, almost the same as that of boletus and boletus. In addition, this poisonous mushroom very often grows under aspen, beech and birch trees, exactly where mushroom pickers expect to find edible mushrooms.
But the differences between species are very noticeable. The pale grebe is characterized by:
- plates on the lower surface of the cap, while caps are tubular mushrooms;
- absence of characteristic scales on the leg - the toadstool's leg is smooth and even, sometimes it has a moire pattern;
- a peculiar thickening at the base of the stem, it looks like a separate part of the fruiting body, and is not at all similar to the thickening in boletuses and boletuses.
But the famous ring on the leg of the pale grebe is not always found. The ring represents fragments of the covering of the fruiting body and is usually present in young mushrooms, but most often disappears with age. Therefore, it is worth focusing on those signs and differences that persist throughout the entire life cycle.
Taste qualities of mushrooms
Boletus and boletus fall into the category of noble or delicious mushrooms. According to gourmet reviews, their taste is second only to porcini mushrooms. Obabki can be a good addition to almost any dish.
At the same time, opinions about the taste of the caps and legs of the caps differ sharply. Mushroom pickers prefer to eat the strong, hard and elastic legs of fruiting bodies. But the caps are much less popular because they become very boiled and acquire an unpleasant, overly soft consistency.
Benefits and harm to the body
In cooking, obabki are valued not only for their pleasant taste. Mushrooms of this genus have a beneficial effect on the body, since they contain many useful compounds. Mushroom pulp contains:
- vitamins - B1 and B2, PP;
- vitamins E and D;
- ascorbic acid and thiamine;
- potassium and iron;
- magnesium and phosphorus;
- manganese and calcium;
- amino acids - arginine, glutamine and leucine;
- cellulose;
- a huge amount of vegetable protein.
The beneficial effect of boletus on the body is expressed in the fact that boletus and aspen boletus:
- help improve blood composition and build muscle mass;
- improve metabolism and help the body get rid of toxins;
- balance blood sugar levels and remove toxins;
- normalize the functioning of the liver and kidneys;
- compensate for the lack of vitamins and mineral salts;
- stimulate the immune system and strengthen resistance to diseases.
However, if used carelessly, mushrooms can exhibit their harmful qualities. First of all, it is not recommended to use them if you have an individual intolerance, in which case even a small amount of mushroom pulp will lead to poisoning.
It is also not recommended to eat obabki:
- with pancreatitis and ulcers in a state of exacerbation;
- with frequent constipation and sluggish digestion.
When to collect your money
The little ones begin to grow quite early. The first boletuses and birch trees appear in deciduous forests already at the beginning of summer, in the last days of May or June. From now on, they can be collected; it is advisable to choose the time after prolonged rains, when the mushrooms grow especially quickly and en masse.
Fruiting continues until mid-autumn. You can find edible valuable mushrooms in the forest in September and even in October before the first frost.
Use
Since the taste of the delicious fruiting bodies is second only to porcini mushrooms, mushrooms are used truly everywhere in cooking. Boiled mushrooms are added to salads and snacks, birch and aspen mushrooms are fried and eaten with potatoes and meat, their legs and caps add an unusual and very pleasant taste to hot soups. Also, the fruiting bodies are often dried and pickled for the winter - you can enjoy the taste of the fruit even in the cold winter months.
Edible fruit bodies do not require special processing before cooking. There is no need to soak them, just clean the mushrooms from debris, remove the skin from the stem and cut off the tubular layer on the cap. After this, the raw materials are washed and immediately sent to boil in salted water for 30-40 minutes, and after the first 5 minutes of cooking, the water is drained and replaced with fresh water.
In addition to cooking, birch and aspen trees are used for medicinal purposes. They are suggested to be used in many folk health recipes. It is believed that infusions and tinctures of these mushrooms:
- have a beneficial effect on kidney health;
- help get rid of inflammatory diseases;
- have a good effect on diabetes;
- have a calming and relaxing effect.
Low-calorie fats can be found as part of weight loss diets. Due to their high protein content, aspen and birch trees fill you up well and help get rid of hunger. But it is impossible to gain weight on mushrooms if you eat properly, so for weight loss the effect will only be positive.
Conclusion
The fungus obabok unites under its name mainly boletuses and boletuses of various species, as well as some other mushrooms that grow in symbiosis with deciduous trees. Obabok is absolutely edible and has a good taste, and it can be prepared quickly and with almost no pre-processing.
