Mushrooms similar to the Polish mushroom. Has the Polish mushroom tasted better? When and where to collect

Polish porcini(Xerocomus badius) is sometimes confused with boletus, it closely resembles this noble mushroom. This variety of mossiness mushrooms from the Boletov family has long been classified as an elite mushroom.

The young fungus has an oval, centimeter-sized hat bent down. An adult specimen is equipped with a round and straight twenty-centimeter hat, under which there is a dense light yellow tubular layer. Over time, it softens and acquires a mustard hue. The hat itself, depending on the habitat: it can be brown, olive, brown or dark red. Its velvety surface becomes oily when it rains. Spores are greenish or olive-brown.

The hat sits on a dense, high, slightly thickened and slightly curved yellow-brown stem. It does not have a mesh pattern. It cuts easily, the flesh smells good. It rarely has worms. At the point of cut, it is first white, but quickly oxidizes and turns blue at the same time.

Polish porcini mushroom is sometimes confused with boletus, it is very similar to this noble mushroom.

Other names for the Polish mushroom

polish mushroom so called because it is widely distributed in Poland and even exported from there to Western Europe under the name pansky. Russian amateurs silent hunting because of the characteristic color of the cap and the shade of the legs, it is also called a chestnut flywheel.

This majestic mushroom is also called the king of mossiness mushrooms. And he received the popular nickname "bruise" due to the fact that when you press it, a bluish spot forms in this place, which then turns black.

The Polish mushroom is called so because it is widely distributed in Poland.

When and where to pick Polish mushrooms

Pansky fungus prefers acidic soils that prevail in coniferous and mixed forests. It can be found on deciduous and moss litter at the foot of mature trees (oaks, chestnuts, firs, beeches). It also lives next to stumps, especially if they are surrounded by moss.

Mushrooms grow in small groups or single specimens. These sturdy velvety heroes look extraordinarily impressive on an emerald mossy surface.

In regions with a mild climate, they appear already at the end of June, and due to their immunity to short-term frosts, they sometimes keep until the November cold. In the Moscow region, a mass collection of chestnut flywheels takes place from late summer to mid-autumn.

Gallery: Polish mushroom (25 photos)

How to collect Polish mushrooms (video)

Poisonous and false counterparts of the Polish mushroom

Only a novice mushroom picker can confuse the Belopolsky species with boletus mushrooms. But the errors associated with some false mushrooms similar to him, are not always harmless.

bilious

Can sometimes be mistaken for a chestnut mushroom, not poisonous, but extremely bitter gall fungus. In order not to be mistaken, you should be aware of the differences between these forest gifts:

• On its leg there is a mesh, brown pattern.
• The flesh on the cut is soft and pink, not white and hard.
• When pressed, it does not turn blue.

gall fungus

Satanic

AT southern regions Russia can meet poisonous satanic mushroom. The features of this twin pansky mushroom is a clear mesh pattern on a reddish stem. And his hat is off-white.

The spore sponge of the twin is reddish, but slightly lighter than the stem. On the cut, it either turns blue or turns pink.. Old specimens have an unpleasant odor. But main feature satanic mushroom in that it prefers an alkaline environment and grows only in deciduous forests.

satanic mushroom

Similar types of flywheels

The counterparts of the Polish mushroom are completely edible mossiness mushrooms:

1. Motley. Its yellowish cap eventually becomes covered with cracks, through which pinkish flesh peeps through.
2. Brown. His ten-centimeter hat can be yellow, red or brown. When cracked, yellow-white flesh is visible. The yellowish stem with a reddish mesh darkens over time.
3. Green. A greenish or golden cap turns yellow when cracked. His sponge is greenish, and his leg is rather light.

All these mushrooms cannot be called “bruises” in any way, because. when pressed on them, bluish spots do not appear. And this is another difference between them and the "Pole".

Features of the white Polish mushroom (video)

Description of taste

The nutritional value of the pansky mushroom can successfully compete with the white one, although the taste of the white counterpart is still brighter. Prepare it in the same way as other forest spore gifts.

It is pickled, boiled, salted, fried, dried and frozen. Since this is a food that is difficult to digest, the product must be crushed during cooking. It is good to cook first courses, side dishes, snacks, pancake and cake fillings, sauces from these mushrooms. They are combined with seasonings, herbs, vegetables, cereals.

The nutritional value of pansky mushroom can successfully compete with white

Medicinal properties of the Polish mushroom

The beneficial properties of the Belopolsky mushroom are determined, first of all, by theanine, an amino acid that is also present in green tea. Due to this, it is considered curative, because. is he:

• Helps to relax and calm down.
• Normalizes blood pressure.
• Neutralizes Negative influence caffeine.
• Serves as an excellent prophylactic against cancer.
• Helps fight excess weight.

Besides, medicinal mushrooms other useful properties are also inherent:

• More than a dozen amino acids help in improving brain function.
• Vitamins of group B, normalize the work nervous system, regenerate neurons, improve skin, hair and nails.
• Thanks to chitin, this product helps the body get rid of toxins and harmful impurities.
• They have a diuretic effect, relieve swelling, are useful for kidney problems, and help remove sand from them.
• Effective in the treatment of wen, warts and bruises.

The beneficial properties of the Belopolsky mushroom are determined, first of all, by theanine, an amino acid that is also present in green tea.

How to cook Polish porcini mushroom

Before you start creating a culinary masterpiece from Polish mushrooms, they need to be processed. It is better to do this immediately so that worms do not start in them. Mushrooms are laid out on paper and cleaned, cutting off the lower part of the leg and the places spoiled by worms. In older specimens, it is also better to remove the "sponge" with spores. The skin from the cap can not be cut off.

After that, you need to thoroughly rinse the forest gifts with a sponge in running water. It’s good after that to soak them for a couple of tens of minutes in salted water so that dirt and sand from the spongy part of the fungus go away, and at the same time the worms remaining after cleaning.

Then you need to cut the mushrooms and boil them in salted water for ten minutes, removing the resulting foam. Drain water after cooking and put the mushroom semi-finished product (if it is not planned to be prepared immediately) into jars. In this form, you can store it in the refrigerator for several days. It does not matter that the mushrooms darken after cooking. With subsequent processing, they will become lighter.

Before you start creating a culinary masterpiece from Polish mushrooms, they need to be processed

The Polish mushroom is a member of the Boletovye family, the genus Mokhovik.

The Latin name for the mushroom is Xerocomus badius.

In addition, it is called chestnut mushroom, brown mushroom and pan mushroom.

The diameter of the cap ranges from 4 to 12 centimeters, sometimes it can reach 15 centimeters. Its shape is convex, semicircular, but when the mushroom grows, the hat changes and becomes pillow-shaped and even flat.

The skin does not separate from the cap. It is smooth and dry, but becomes sticky in wet weather. At a young age, the skin of mushrooms is dull, while in adults it is shiny.

The color of the cap can vary from dark brown and chestnut brown to chocolate brown. The pulp is dense, yellowish or whitish in color. If you cut off the pulp of the cap, then it turns a little blue in the air, and then becomes light again, but the pulp of the leg first turns blue and then turns brown.

The tubular layer adheres to the stem, and sometimes it is free with a small notch.

The color of the tubules is yellowish, with time it becomes greenish-yellow or yellow-golden. The length of the tubes reaches 2 centimeters. The pores are angular, at first they are small white in color, but as the fungus matures, they become large, olive-yellow or green-yellow. When you click on the spores, they turn blue. Spores are smooth, fusiform-ellipsoid, honey- yellow color. Spore powder brown-olive.

The height of the leg is 4-12 centimeters, and the thickness ranges from 1 to 4 centimeters. Leg fibrous structure, yellow, brown or light brown with red-brown fibers. The shape of the leg is cylindrical, towards the base it either expands or, conversely, narrows.

Places of growth of pan mushroom

Polish mushrooms are common in coniferous and deciduous forests, on sandy soils. They form mycorrhiza with pine, beech, spruce, European chestnut, oak. They grow in small groups or individually. The stumps and bases of trees can serve as a substrate for chestnut flywheels.

Polish mushrooms grow in temperate zone: in the European part of our country, in the North Caucasus, on Far East and in Siberia. These mushrooms bear fruit from June to November. The season of brown mushrooms lasts longer in comparison with other tubular mushrooms.

Taste qualities of chestnut mushroom

Edibility of the Polish mushroom High Quality. Its taste is mild, the aroma is pleasant mushroom. Polish mushrooms are suitable for a variety of cooking methods: frying, drying, boiling, stewing and pickling.

Twins of the Polish mushroom

Beginners may confuse a chestnut flywheel with white birch or white spruce mushroom. But the white mushroom is distinguished by a barrel-shaped stem, the presence of a mesh on the stem, light skin and the fact that when cut, its flesh does not turn blue.

Polish mushrooms are much more similar to representatives of the Mokhoviki genus:

• The variegated flywheel has a yellowish-brown cap, cracking as it grows, on which red-pink flesh becomes visible;
• The brown flywheel has a hat up to 10 centimeters in diameter, red, yellow or dark brown. The leg is fibrous-flaky, whitish-yellow in color, mealy, it darkens with time. There is a red or light brown mesh on the leg;
• Flywheel green is characterized by a brownish-green or brownish-golden cracking hat. The tubular layer of this fungus is yellow-green or golden brown. The stem is lighter than the cap.

Polish mushroom is considered a delicacy that is not accessible to everyone. This is because its composition is replete with useful trace elements, and the mushroom itself is quite rare. Most widespread he received in Europe and the Far East. In Europe, it is considered the best edible mushroom: it is boiled, pickled, fried, dried.

Name etymology

The Polish mushroom is an edible mushroom of the 2nd category, a representative of the Boletaceae family, the genus of mossiness mushrooms.

The name of this mushroom comes, most likely, from the fact that earlier it came to the European market from Poland. Other names are chestnut flywheel, brown mushroom, pansky mushroom.

living conditions

Polish fungus prefers acidic soils in mixed and coniferous forests. It grows at the base of oaks, chestnuts and beeches; in coniferous forests it chooses middle-aged trees. It likes acidic soils in lowlands and mountains, it is found on sandy soils, in moss and on the litter at the foot of trees. Grows in small groups and singly. Growth time - from June to November, annually. It is found only in ecologically clean areas. The Polish fungus does not tend to accumulate radiation and poisons, so even very large specimens can be eaten without any fear. The highest yield of the Polish mushroom is typical for September.

Description of the Polish mushroom

In my own way appearance similar to white fungus.

1. Hat can reach a diameter of up to 12 cm. The shape of the cap in young mushrooms is usually convex, hemispherical, wrapped around the edges, changing to a flatter one with age. The color of the cap varies from light red-brown to chestnut, dark brown tones. The skin on the hat of young specimens is velvety and dry, becomes smooth as it grows, and slippery during rain; separated quite hard. The tubular layer is initially whitish, then acquires a yellowish tint, in old mushrooms it is greenish-yellow. When cut, pressed and other damage, the layer of tubes turns blue.
2. Leg Polish mushroom has a height of 3-14 cm, a diameter of 0.8-4 cm. It usually has a cylindrical or swollen (tuberous) shape. The structure of the stem is dense, fibrous or smooth. The color of the stem varies from light brown to brown, but it is always lighter than the cap. Turns bluish, then brownish, when pressed.
3. pulp Polish fungus has a strong, dense, fleshy structure. The smell is pleasant, mushroomy, sometimes with fruity notes. Taste is sweetish. Color - whitish or light yellow, brown under the skin of the cap. When cut, the flesh in the air first turns blue, then changes to a brown color, and finally returns to white color. At a young age, it is hard, with the growth of the fungus it becomes softer.
4. spore powder Polish fungus is olive-brown, brownish-greenish or olive-brown tones.

twin mushrooms

Beginning mushroom pickers may confuse the Polish mushroom with the porcini, although the latter's leg is lighter, barrel-shaped, and its pulp does not tend to turn blue when cut. Most of all, the Polish mushroom is similar to mushrooms from the genus Mokhovikov:

• variegated flywheel: has a yellowish-brown cap, which cracks with age and exposes a reddish-pink tissue;

• brown flywheel: a hat of brown shades (from yellow-brown to dark brown), up to 10 cm in diameter; dry whitish=yellow tissue can be seen through the cracks;

• flywheel green: cap golden brown or brownish-greenish, tubular layer of the same shades; when cracked, light yellow tissue is exposed; light leg;

• satanic mushroom: close to Polish in genus and outward signs, dangerous and poisonous.

The Polish mushroom is considered a delicacy food that is not available to everyone. This is largely due to the fact that this species is extremely rich in useful elements and is rare. It is most common in the Far East and Europe.

Short description

The appearance of the Polish mushroom in many ways resembles the white mushroom. It has a brownish hat, the bright colors of which vary from light to dark. At the same time, during rains it is quite slippery, and in dry weather it is dry.

Small specimens have a more rounded, even wrapped hat at the edges. As it grows, it becomes more and more flat. The skin of the Polish mushroom is difficult to separate. And small clusters of yellow tubules appear on the leg. Leg color - from light brown to red.

It can grow to large sizes. The Polish mushroom does not have the ability to accumulate radiation and poisons, so even very large representatives are not dangerous to humans. It grows only in ecologically clean areas in coniferous and deciduous forests.

How to distinguish the real edible kind Polish mushroom from dangerous twins? He has no especially dangerous and similar twins. Although in kind and appearance it is close to such a poisonous and dangerous representative like a satanic mushroom. Them external description is significantly different. So meet poisonous double almost impossible.

Polish mushrooms have some features. When collecting, do not be afraid that the hat may slightly change its shade from brown to bluish. This is absolutely normal and occurs when the hat is pressed down. The leg can similarly change color.

Photo of Polish mushroom

How to prepare and carry out primary processing

To begin with, the Polish mushroom will require primary processing. It is very important to know the description and recipes of any mushrooms before preparing and eating them. After returning from the forest, the first step is to clean and rinse them. Be sure to remove all wormy places, areas of mycelium and debris with leaves before starting cooking.

After that, you need to carefully rinse the Polish mushrooms in running water, and then soak in cold water with added salt. Next, you need to let them lie down for about 5 hours. During this time, they will get stronger and will not be so brittle, the worms, if they remain somewhere, will die, and the remaining debris will also settle to the bottom of the vessel. After this time, rinse them several more times, constantly changing dirty water to clean.

Now it makes sense to get acquainted with how and how much to cook Polish mushrooms. First of all, you need to pour them into a large saucepan, preferably enameled. It is advisable to use a saucepan with large sizes so that they are not crowded. Then they are filled with water and put on fire until the water starts to boil. After that, the water must be drained and poured into the pan. new water. It is recommended to cook these representatives three times. Only cooking during the boiling process does not damage the structure of the mushroom. So make sure they don't boil.

Mushroom picking is a popular activity all over the world. They are valued for their delicious taste and high nutritional value. But not all edible mushrooms are equally valued among lovers of "silent hunting". The Polish mushroom belongs to the category of the most desired "guests" of baskets and boxes - it has a delicate taste, it is quite easy to collect. At the same time, it has a characteristic, recognizable appearance.

Polish mushroom (Boletus badius), or chestnut mushroom, belongs to the Boletov family, genus Borovik. Some classifications attribute it to mossiness mushrooms, some distinguish it as separate genus. Among the "folk" names you can find the following: pansky or brown mushroom. Polish mushrooms are edible, moreover, they have excellent palatability Let's take a closer look at their description.

The cap has a convex, hemispherical shape, smooth to the touch, 5 to 15 cm in diameter. In old mushrooms, the shape changes, it becomes cushion-shaped. The color of the hat is chestnut, chocolate brown or dark brown. In wet weather, the surface becomes a little sticky, slimy.

With inside caps located tubular layer. The tubules are yellowish when young, becoming golden or greenish-yellow later. The pores are small and light in young mushrooms, large and greenish-yellow in adults; when pressed, they quickly turn blue.

Leg without mesh, cylindrical, can be either narrowed or inflated towards the bottom. The texture is fibrous (striated), the color can vary from light brown to brown-red or brown, the middle is darker than the top or bottom. When pressed, it turns blue, after which it turns brown. It reaches a height of 4-12 cm, a thickness of 1-4 cm.

The pulp is dense, white, creamy or yellowish, fleshy. In the region of the cap, when cut, it slightly turns blue. The smell is pleasant, "mushroom".

Outwardly, the Polish mushroom looks like a white one. It is remotely similar to satanic (they belong to the same genus), but in practice it will not be difficult to distinguish them by the shape of the stem and the color of the cap.

Distribution and fruiting period

Unfortunately, Polish mushrooms do not grow everywhere. Most often found in Europe, the Far East. Although it can be found in the North Caucasus or Siberia. Prefer northern temperate climate, do not tolerate dry summers.

Settles under coniferous trees(forms mycorrhiza with roots). Less commonly, it can be found under an oak, beech, or chestnut tree. Mycelium can fully develop only on sandy soils.

The fruiting period is long: from mid-summer until November. Polish mushrooms grow when butter and porcini have already departed; together with milk mushrooms and jaundices, they remain the only "consolation".

How to collect

Pansky mushroom is searched for in coniferous forests near old trees. It appears around the trunks, in the gaps and clearings. Almost never found directly at the foot of the trunks. If you got into coniferous forest, go to the oldest part of it, look for clearings covered with moss, inspect the slopes of ravines.

They grow in small groups: if one is found, then there will be others nearby, at a small distance. "Catch" must be carefully examined for worminess. One worm mushroom in a basket will “infect” healthy ones in a few hours.

Take a close look at what the leg of the Polish mushroom looks like in a cross section. If holes made by pests are visible, cut the hat in half. We saw the same holes in the pulp of the cap - feel free to throw it away if the lesions occupy a small part, cut off the damaged areas. And remember, even a Polish mushroom can become poisonous if it is old or worm-eaten.

Primary processing and preparation

After collecting, it is necessary to process mushrooms within a day (the sooner, the better) - they are not stored raw for longer. Does not require special pre-treatment. Each copy is thoroughly washed, the leaves adhering to the hat are removed, the lower, coarsened part of the leg is cut off. The tubular layer turns blue sharply when wet, do not pay attention to this.

When processing them, it is better to cut them in half. Pests sometimes get inside not from the side of the leg, but through the cap, so visual inspection does not guarantee a perfect result. The younger the fungus, the less likely it is to be infected. Damaged areas can be cut out. Soak for 10 minutes in cold water so that the remaining debris and sand settle to the bottom of the vessel.

How to cook Polish mushrooms is a matter of taste. They are fried, boiled, marinated, used in soups, dried and frozen.

Nutritional qualities

Polish mushrooms are a rich source of proteins (1.7 g), fats (0.7 g) and carbohydrates (1.5 g). 100 g contains 19 kcal. The composition includes about 15 different amino acids, vitamins of group B, C and PP.

Benefit and harm

Among useful properties can be identified as:

• improving memory, increasing mental activity;
• reducing the risk of developing atherosclerosis;
• beneficial effect on the functioning of the nervous system;
• cleansing the body of toxins and metal compounds;
• normalization of digestion processes;
• improving the condition of nails and hair.

Due to their unique properties, Polish mushrooms have often been used in folk medicine.

Quality, young and free from pests fruit bodies do not harm a person, have no contraindications, but it is important to remember that it is worth collecting away from highways and from factories, since this mushroom, like all the others, tends to absorb harmful chemical substances from the air.

Polish mushrooms have earned recognition among mushroom pickers. Distinguished by excellent taste, they do not endanger life and health, as they do not have poisonous counterparts.