What does the birch bolete mushroom look like and what is its description (+20 photos)

One of the most common edible mushrooms in our country, comparable in taste to the porcini mushroom, is the birch bolete. Most mushroom pickers recognize it unmistakably, although it varies from region to region. While the mushroom is safe for humans, there are subtleties and secrets to harvesting, processing, and storing birch boletes that are important to understand and utilize.

Characteristic features of the birch boletus

Most often, representatives of the Boletaceae mushroom family can be found in mixed or deciduous forests, where birch trees predominate.

Appearance and photo

The birch bolete looks almost like a porcini mushroom, although it has certain distinctive features that are difficult to distinguish. Even an inexperienced mushroom picker will find it almost impossible to spot the differences even when looking at a photo of the mushroom in its natural habitat, such as in a forest.

However, there are some characteristic features common to all boletus mushrooms. The cap can range from white to almost black, the stem can be long and tall or short and thick, and it can be scented or unscented. The stem always has scales, which distinguishes this mushroom from false fruits.

Morphology

The species differences among boletus mushrooms are explained by the fact that this so-called paraphyletic group of mushrooms includes species that descended from a single ancestor but have mutated over time to adapt to different conditions. What they share in common is a dull brownish cap, loose flesh, and a thin stem.

Birch mushrooms grow very quickly – by the sixth day they are fully mature and begin to senescent. This can be indicated by the appearance of worms in the flesh.

Place of distribution

Boletus mushrooms live symbiotically with the roots of certain trees, receiving essential nutrition from them and, in return, providing minerals for them. They most often nest under birch trees, as well as hornbeams, poplars, oaks, and beeches. They prefer shady and moist areas.

Consumption

All types of boletus are edible, though some have a more intense flavor and aroma than others. However, this mushroom is considered difficult to digest and should not be consumed in large portions. Rarely, people develop an idiosyncrasy after eating boletus dishes.

Types of boletus mushrooms and their descriptions with photos

All species of boletus are edible. Depending on the species, they grow in different natural conditions, but differ little in taste and appearance. The main types of boletus are:

• The common birch mushroom grows in the middle zone, is known throughout Europe, North and South America, mainly in birch forests, has a reddish-brown cap and white flesh;

  

• The grey or hornbeam mushroom is a Caucasian mushroom that prefers to settle under hornbeams, poplars and, less often, birches. The color of the head can be either light or dark, but the flesh is always white, turning pink when broken;

  

• hardish, firmish or poplar - the slightly pubescent cap of the mushroom can be from grayish-violet to crimson-red, the flesh is white and firm, and the bottom of the stem is bluish; it grows near aspen and poplar trees;

  

• Marsh, white birch, marsh mushroom does not have a pronounced smell and taste, is distinguished by an elongated stem and a very light cap, grows in the dampest places of the forest;

  

• Blackcap or blackhead has a very dark, almost black cap, often grows near swamps, the black color is also inherent in the scales of the stem;

  

• The pinking obabok is distinguished by the fact that its flesh begins to quickly turn pink when cut;

  

• The checkered or blackening one often grows under beeches and oaks, and is named for the mesh pattern on the lower part of the stem and the property of the light yellow flesh to change color to red-violet and black when broken;

  

• Ash-gray is distinguished by a cushion-shaped, convex cap of light brown tones. It gets its name from the color of the tubular layer and the elongated stem with ash-gray scales;
• The multicolored cap has a variegated, dirty-brown cap with a gray-blue tubular layer and white-cream pores; the stem is covered with grayish scales.

  

Rules for picking mushrooms

The advantage of birch boletes is their relatively long harvesting period, which lasts from May until late autumn. However, different varieties also have different harvesting periods.

Trying to hide from direct sunlight, these mushrooms often accumulate under fallen leaves. The mycelium usually grows, and boletus mushrooms rarely appear alone. However, not all birch thickets contain them, and they don't appear at the same time. But if they grow in one place one year, they will certainly appear there the following year.

To collect more boletus mushrooms, it's important to be very attentive, as they often hide under fallen birch leaves. They usually grow in clusters, so once you find one, take a closer look around.

Distinction from false, inedible mushrooms

The first major difference between the birch bolete and other similar false forms is the bolete's sensitivity to light—it grows in shady areas where the sun never shines. Inedible false boletes are bitter, never wormy, and their stems are covered with thin, sinuous "blood vessels."

When broken, the cap of the birch bolete remains unchanged or turns pink, while that of the impostor mushroom immediately turns blue. The birch bolete is similar to the porcini mushroom, but differs in the characteristic structure of the stem.

Useful properties and restrictions on use

Boletus boletus contains complete proteins with all the essential amino acids. They contain leucine, arginine, tyrosine, and glutamine, which are important for food fermentation. Furthermore, these mushrooms are rich in vitamins C, B1, B2, and PP, as well as a rich composition of macro- and microelements (iron, magnesium, potassium, phosphorus, etc.).

And in terms of manganese content, the birch bolete ranks first among all mushrooms. The protein-rich fiber in its pulp cleanses the intestines well and has a beneficial effect on the kidneys (it is widely used in medicine for their treatment).

At the same time, birch bolete can cause individual intolerance with severe consequences, so you should start consuming it with very small amounts, monitoring your sensations.

Recipes and cooking features

Boletus mushrooms are popular because they can be used to prepare a variety of delicious dishes. They can be baked and fried, boiled and dried, salted and pickled, or frozen for the winter. Here are some cooking options:

1. Boletus mushroom soup is the simplest, most flavorful, and nutritious dish. All you need is a few mushrooms and a standard vegetable broth (potatoes, carrots, onions, bay leaves, salt, and pepper in any proportions). You can add herbs, sour cream, mayonnaise, and garlic if desired.
2. There are many ways to bake boletus mushrooms: with olive oil, butter, cream, sour cream, mustard, cheese, flour, caraway seeds, herbs, and onions. Smaller mushrooms are baked whole, while larger ones are best cut into pieces.
3. Fried boletus mushrooms are no less delicious. However, they should be boiled for about half an hour first, constantly skimming off any foam that forms. Then they can be fried with onions in any oil, potatoes and garlic, eggs, sour cream and cheese, herbs, chicken, or even in batter. Boiled and fried mushrooms can be preserved in glass jars for the winter or frozen.

Answers to frequently asked questions

Boletus boletus is a beautiful, tasty, and healthy mushroom rich in essential minerals. However, certain rules must be followed when collecting, growing, preparing, and eating it.