Content
Boletus or black boletus (Leccinum nigrescens or Leccinellum crocipodium) is a mushroom of the Boletaceae family. This is a typical representative of the genus Leccinellum with average nutritional value.
Black boletus, mid-late fruiting period
Where does the blackening obabok mushroom grow?
Blackening obabok is a heat-loving species. The distribution area in Russia is the North Caucasus. It grows in any type of forest if the composition includes beech and oak, with the root system of which it forms mycorrhiza. The species bears fruit from late June to mid-September in dry, warm weather. The main accumulation of mushrooms is in open, moderately moist areas. There are single specimens or small compact groups. The species prefers acidic soils.
What does a blackened obabok look like?
This is a medium-sized mushroom - up to 15 cm high with the same cap diameter. The color of the fruiting body of young specimens is a uniform bright yellow color, while mature ones have a light brown tint.
Photo and external characteristics of the blackening head:
- At the beginning of the growing season, the cap is in the shape of a hemisphere, then gradually opens up and becomes cushion-shaped with smooth, blunt edges.
- The surface is smooth, often monochromatic, the protective layer is velvety with cracks of different shapes and sizes.
- The lower part of the cap is tubular and dense, the cells are small, the thickness of the spore-bearing layer is up to 3 cm, and has a clear notched border near the stalk.
- The color is bright lemon at the beginning of growth, then becomes darker.
- The leg is club-shaped, thickened near the ground. The structure is fibrous. The surface at the base is finely reticulated, closer to the cap it is scaly, the color is pale yellow.
Radial stripes on the surface become wider towards the edge of the cap
The pulp is yellow in color and has a soft consistency; when cut it can turn dark red or purple, then black. This feature gave the species its name.
Is it possible to eat blackened egg?
The species is edible, and according to its nutritional value it belongs to the third group. Fruit bodies do not require prior boiling or soaking before use. Taste and smell are weak.
Benefits and harm to the body
The fruiting bodies are high in protein, but low in fat and carbohydrates. Overweight people include obabok blackening in their diet. Fiber in the fruiting bodies promotes the growth of bifidobacteria in the intestines, which thereby improves the functioning of the gastrointestinal tract. Useful properties of fruiting bodies:
- strengthen the immune system;
- stimulate brain function;
- calm the nervous system;
- help get rid of insomnia;
- restore liver cells;
- have antibiotic properties;
- destroy pathogenic microorganisms;
- promote tissue regeneration;
- participate in the process of hematopoiesis;
- reduce cholesterol.
Mushroom dishes are contraindicated for consumption during exacerbation of chronic gastritis, for women during lactation, and for young children.
False doubles
Outwardly, the blackening gall fungus is similar to obabok. It is widespread in the central and European parts. The double is inedible due to its bitter taste and is also poisonous. The color is light or dark brown with a pronounced coarse mesh surface on the stem.
The flesh at the cut site turns dark pink
Use
The fruiting bodies are universal in use: they are fried, boiled in soup, stewed or baked with vegetables and meat. Used for winter preparation, pickled or salted. The obabok is dried, then the finished product will be dark in color. Well suited for freezing raw, boiled or fried.
Conclusion
Blackening obabok is an edible mushroom, classified in the third category. Fruit bodies with weak taste and unexpressed odor. Fruiting of the species is abundant - from June to September. Common in warm climates. A distinctive feature of the obabka is that the flesh turns pink at the cut site.
