Content
Oak boletus (Leccinum quercinum) is a tubular species of mushroom from the genus Obabok. Popular due to its high nutritional value. The fruiting body contains a set of elements beneficial to the human body. The species is distributed in mixed forests of the European and Central parts of Russia.
What oak boletuses look like
Oak boletuses are large mushrooms that are a species of the large boletus family.
The fruiting body has a massive stalk and a dark brown or brick-colored cap, the shape of which changes as the mushroom matures:
- in young specimens, the upper part is rounded, tightly pressed to the stem;
- in middle age, the cap opens up and takes on the appearance of a pillow with concave edges, the average diameter is about 18 cm;
- ripe fruiting bodies may have an outstretched, flat cap, in some cases with curved edges;
- the protective film is dry, velvety, in some specimens the surface is porous, with small cracks;
- the lower part is tubular, with small cells, the spore-bearing layer is white at the beginning of growth, over time it turns yellow with a brown tint;
- the tubular structure has a clear boundary near the stem;
- the pulp is white, dense, unbreakable, thick, darkens when damaged, then turns blue;
- the leg is thick, the structure is solid, the surface is finely scaly;
- the lower part often goes into the ground; near the mycelium the color is darker than in the upper part.
Where do oak boletuses grow?
Oak boletuses are often found in mixed or deciduous forests. They are located only under oak trees and form mycorrhizae with the root system of this tree species.
They prefer moderately moist soils and can grow in the shade on a layer of rotten leaves and in open space among short grass. By the location of the mycelium, you can determine how widespread the oak root system is.
Oak boletuses grow singly or in small groups. They begin to bear fruit in mid-summer. The main peak occurs at the end of August; in dry weather, the formation of fruiting bodies stops, resuming after precipitation. The last specimens are found at the end of September – beginning of October.
Is it possible to eat oak boletuses?
The species has no false doubles among its family; all boletuses are classified as edible mushrooms. The pulp of the fruiting body is white and does not change color after processing. It has a sweetish taste and a pronounced mushroom smell. The chemical composition contains no toxic compounds. Oak boletuses are consumed even raw.
False twins of oak boletuses
The gall mushroom has an external resemblance to boletus.
The color of the mushroom is bright yellow or brown with a brown tint. These species are the same in size and fruiting time. The double is distinguished by the fact that it can grow under all types of trees, including conifers. The cap is more spread out, the tubular layer is thick, protruding beyond the edges of the cap, with a pink tint. Leg with a clear network of veins. When scrapped, the pulp turns pink.
There are no toxic substances in the composition, the species is classified as conditionally edible, the fruiting body is soaked and boiled before use.
Another doppelgänger is the pepper mushroom. In Russia it is included in the category of conditionally edible; in the West it is classified as poisonous. Toxic compounds present in the fruiting body accumulate in the body after frequent consumption, which leads to liver destruction.
The colors of the upper part of the mushrooms are similar. The leg of the double is thinner and monochromatic, without a scaly covering. The tubular layer is loose, with large cells. When scrapped, the pulp turns brown. The taste is hot. It is almost impossible to get rid of bitterness even with careful processing.
Collection rules
The chemical composition of oak boletuses is dominated by protein, which in nutritional value is not inferior to protein of animal origin.During the decomposition process, it releases toxic substances that cause poisoning. When harvesting, it is not recommended to cut off overripe specimens. Age can be determined by the shape of the cap: it becomes flat with raised edges, the spore-bearing layer is dark and loose.
They also do not harvest in environmentally unfavorable areas: near industrial enterprises and city landfills, on the sides of highways. Fruit bodies absorb and accumulate harmful substances and heavy metals.
Use
Oak boletuses are characterized by high nutritional value. The fruit bodies are suitable for any processing method; no soaking or boiling is required for cooking. Oak boletuses are a good option for winter harvesting. They are dried, frozen, salted and pickled.
Conclusion
Oak boletus is considered an elite species. Occurs frequently, fruiting is high. The beneficial substances in the fruiting body are completely preserved after heat treatment.
