The king of boletuses, the sandy mushroom, the olešek—the Polish mushroom is known by many names in different regions. Its taste is comparable to that of the porcini mushroom, its harvest season is long, and it lends itself easily to various culinary preparations, retaining its pleasant aroma and all its beneficial properties.
Characteristic features of Polish mushrooms
Many mushroom pickers know what Polish mushrooms look like, as they're quite common and, judging by the photos, are very beautiful and colorful. They're considered a delicacy, and it's no wonder they have another popular name: "lordly mushrooms."
Appearance and photo
The Polish mushroom, also known as the chestnut boletus, olešek, or brown boletus, is named for the color of its shiny cap, which has corresponding chocolate hues. This mushroom is distinctive not only for its color but also for its size: the cap grows up to 15 cm in diameter, and the stem up to 12 cm in height. In young specimens, the cap is convex, like a dome, becoming cushion-shaped as it grows, and flattening in older specimens.
The mushroom's inner layers are fleshy and dense, yellowish-white in color. When the cap is cut, it turns slightly blue, but quickly regains its original hue. The stem, on the other hand, turns from blue to brown when cut.
Morphology (species differences)
The Polish mushroom belongs to the Boletaceae family, characterized by a porous hymenophore and a cap-stem fruiting body. These mushrooms have recently been classified in a separate genus, Immeria (only in this genus are the pigments badion A and norbadion A, which produce the bright cap color, identified).
Place of distribution
Polish mushrooms do not tolerate dry periods well, so they are common in the northern latitudes of temperate Europe, Siberia, the North Caucasus, and the Far East. They prefer the roots of aging trees and acidic soils made up of litter, mosses, and sandy soils.
Edible or inedible
For a long time, this mushroom was classified in the Boletus and Moss genera due to its similar appearance and taste. Although it is considered a second-category edible mushroom, which includes species with lower mineral, vitamin, and nutrient content, it is a beloved mushroom and prepared in almost every known way.
You may be interested in:Types and their description
A detailed description and photo of the oleshki mushrooms shows that they have very similar counterparts in the genus Moss mushrooms, which are edible and similar in taste:
- The variegated boletus is distinguished by the fact that its cap has a more yellowish color; with age, it cracks and the pink flesh becomes visible;
- The brown boletus mushroom is also covered with cracks in the same way, with the white-yellow body of the mushroom peeking out from under its reddish-yellow cap, and the stem has a reddish mesh pattern;
- Accordingly, the green flywheel has a yellow-green upper part with bright yellow cracks.
Green boletus
Unlike the Polish mushroom, all boletus mushrooms do not show bluish spots when pressed.
They also have similar characteristics:
- the granular oak boletus (or bruise, oak boletus, red-legged boletus, speckled oak boletus), the cap of which is brown-chestnut in color, the tubular layer is yellowish, but the tasteless stem is reddish in color and covered with scales;
- The yellow-gilled boletus (or semi-white mushroom, yellow boletus) has a cap of a brownish-clay color, but is distinguished by a characteristic smell of carbolic acid, which disappears during cooking.
Collection rules
Pansky mushrooms are best found in small clearings in coniferous forests. They rarely grow in large colonies, often under fallen needles, which should be carefully pushed aside with a thin, long branch rather than raked away. For safety and good ventilation, it's best to place the harvested mushrooms in a wicker basket rather than a bucket or bag.
Like many other mushrooms, boletus mushrooms are best picked in the morning, before they're warmed by the sun, which ensures a longer shelf life. The older the mushroom, the more harmful substances it has accumulated, so overripe and older specimens are best left in the forest for further propagation. When storing mushrooms in baskets, it's best to place them cap-side down to prevent mechanical damage.
You may be interested in:The main differences from false, inedible mushrooms
The chestnut boletus is easily confused with its false, inedible counterpart, the bitterling mushroom. The main distinguishing features between them are:
- mesh pattern of the leg;
- pink tubular layer;
- bitter taste;
- a resinous liquid appears on the cut.
It's more dangerous to confuse the oleshki mushroom with the poisonous satanic mushroom. It has a grayish-green cap and a reddish tubular layer. The flesh doesn't immediately turn blue, but initially turns red. The stem is covered with a mesh pattern and is a bright brick-colored underneath.
It is better not to pick up or break this mushroom, as its flesh secretes a substance that can affect the respiratory centers and cause complete paralysis.
Benefits and harms
Polish mushrooms contain many minerals and vitamins:
- thiamine (B1), which has a positive effect on the human nervous system, activates the brain, and regulates energy metabolism in the body;
- riboflavin (B2), necessary for the synthesis of hemoglobin;
- Pyridoxine (B6), which helps to establish normal metabolism and is important for the functioning of the cardiovascular, immune and nervous systems;
- folic acid (B9), which is involved in protein metabolism, the synthesis of leukocytes, erythrocytes and neurotransmitters;
- Nicotinic acid (PP), which promotes tissue growth, reduces cholesterol levels, and stimulates the functioning of the liver, intestines, and stomach.
Furthermore, the fruiting bodies are rich in amino acids, which lower blood pressure, and chitin, which detoxifies the body. Manganese, zinc, fluorine, copper, potassium, and other essential elements are also found in this natural product, providing health benefits when consumed.
Deer can only cause harm when they are collected along roads or in other polluted places, as they tend to accumulate harmful substances from the soil.
You may be interested in:Recipes and cooking features
Similar in flavor to boletus, the Polish mushroom can be cooked in any way while maintaining its nutritional value and flavor. Boiling, salting, frying, stewing, marinating, drying, and freezing require chopping, as it, like other mushrooms, is difficult to digest.
All kinds of soups with vegetables and cereals, mushroom stew, pancakes, pies, dumplings and pies, sauces and gravies, salads made from fried, boiled, salted and marinated mushrooms, chops and mushrooms stewed in sour cream – a multitude of dishes will decorate and diversify the everyday and festive table with these noble inhabitants of the forest.
Before frying, it's best to boil the mushrooms for 20 minutes, skimming off any foam that forms. This will make them tastier and softer. To prevent them from darkening too much, it's best to let them sit in their own broth for a little longer. When marinating, you should also boil the mushrooms thoroughly, changing the water several times. For 1 kg of mushrooms, you'll need:
- 1 liter of water;
- 50 ml vinegar 9%;
- 1 tablespoon each of sugar and salt;
- a few cloves of garlic, bay leaves, dried cloves.
The mushrooms must be simmered in the marinade for about 7-10 minutes, then poured over the oleshki placed in glass jars. Before sealing, you can drizzle a little sunflower or olive oil on top, and after sealing, wrap the jars warmly until they cool completely.
Answers to frequently asked questions
When processing, be sure to cut out any mechanically or pest-damaged areas and rinse thoroughly several times under running water. To prevent excessive brittleness of the fruiting bodies, it's best to soak them for several hours in a saline solution.
A trench dug in a shady spot about 30 cm deep, a forest soil substrate with coniferous, hornbeam, beech or oak branches, humus, sand and leaves from the place where the boletus mushrooms grew, aging mushrooms soaked in water for a day and mashed to a mushy consistency, abundant watering for about a month - all the necessary ingredients and conditions for creating a new mycelium near the house or in the country - are all the necessary ingredients and conditions for the creation of a new mycelium near the house or in the country.
Healthy, tasty, aromatic, and nutritious, the Polish mushroom is easily distinguished from inedible varieties. It is easy to prepare and cook, transports and stores well, can be cooked without losing flavor, and is similar in quality and composition to porcini mushrooms.
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Olga
It's better not to eat this pig.
George
Madam, it's better for you not to go into the forest. And the raspberries will become wolfberries.
Konstantin
I was very lucky that my grandparents taught me about mushrooms. If I'd learned from "articles" like this, I'd be long gone. I've never encountered such a hodgepodge even in politicians' speeches. The most important characteristic of the Polish mushroom is still unspecified, and there's only one real photo of this particular mushroom.