What mushrooms are considered tubular and their description (+39 photos)

Mushrooms

The most common mushrooms in our forests are those belonging to the trumpet family. They belong to the basidiomycetes group and are distinguished by their appearance, aroma, and excellent taste, making them frequently used in cooking. Among them, there are both edible and poisonous species. To safely collect and eat them, it is recommended to familiarize yourself with the characteristics of this genus and how it differs from other types.

Differences between tubular mushrooms and other species

Mushrooms are divided into tubular and lamellar. The differences between the two species become apparent upon closer examination of both. The main difference is the structure of the hymenophore (spore layer). In tubular mushrooms, this layer resembles a sponge, with numerous small pores. Other characteristics include:

large and fleshy fruits;
growing in parks, forests and places where they can have minimal contact with sunlight.

Characteristics of tubular mushrooms — Characteristics and types of tubular mushrooms

Plates have the following features:

the hymenophore has the form of plates that are located on the inner side of the cap;
the plates diverge to the sides like rays, from the base of the stem to the edge of the cap;
the shape of the stem is most often cylindrical, but can be curved and rigid;
A hollow stem is often found.

Varieties and description

Among the mushrooms in this group, there are both edible ones and those that are strictly forbidden to eat, so it is worth knowing the differences between them.

Edible

Most tubular mushrooms are edible. They can be boiled, fried, pickled, or dried. No matter how they're processed, they retain their excellent flavor. The list below provides information on which species are considered edible:

Boletus mushrooms. They grow in small colonies in coniferous forests in temperate climates. They have light white or yellow flesh and a distinctive aroma. Their stems are dense and thickened at the base, with a reticulated surface, or less commonly, a smooth one. The spore powder comes in many shades of brown.
Butterlets. They grow in families and are distinguished by their fleshy caps and slimy, easily peeled skin. The flesh is yellowish and can turn blue or red when cut. The stem is short and fairly wide. Butter mushrooms are widespread in temperate climates, primarily in the Northern Hemisphere.

They are sometimes confused with the bitter, poisonous species. You can tell whether a butter mushroom is edible by its appearance: the inside of the poisonous variety's cap is lilac-colored. However, butter mushrooms are indistinguishable in taste from the poisonous variety due to their bitterness.
Boletus mushrooms. They are primarily found in sandy soils. A distinctive feature is the flesh, which turns blue when broken. Unlike the aforementioned varieties, boletus mushrooms have a mediocre flavor. When harvesting them, care should be taken not to cut off a false boletus mushroom. The latter is characterized by a small size and dirty-brown flesh that turns red when damaged.
Birch boletes and aspen boletes. The species are named for the region in which they grow. Both are similar in appearance: they have convex brown caps with a slimy surface and light-colored flesh. Boletus mushrooms are rich in nutrients and can be found in sandy and loamy soils.
Polish mushroom. It grows in linden groves and mixed forests and has a very thick and fleshy stem, on which the pattern is barely visible. The cap is quite wide and convex, and its color can vary from light red to chestnut. The spore powder is olive or brown.
Oak trees. They are distinguished by their large caps and velvety skin, which acquires a glossy sheen over time. They can be found in deciduous forests and oak groves. The flesh is yellow, turning blue when cut due to exposure to air.

Poisonous

Among tubular mushrooms there are poisonous specimens, among which are distinguished:

Gall mushroom, also commonly called false white. It has a wide distribution. It is primarily found in wooded areas with predominantly sandy soil. It is less commonly found on stumps and tree trunks. The mushroom grows both singly and in groups, emerging in July and remaining viable until October.

It has a brown or brownish hemispherical cap with a yellow tint. The tubular layer is dirty pink, with small pores. The stem is tuberous at the base and gradually elongates toward the cap. The flesh is white, firm to the touch, and bitter due to the toxins it contains. This distinctive flavor has given rise to another name: bitterling.
Pepper mushroom. Unlike the previous species, this one is much less common, most often found in spruce forests. It can have a convex or flat cap, velvety to the touch, and a very bitter taste. The tubular layer has a red or copper hue, with uneven and large pores. The stem is thin, tapering at the base, and cylindrical.
Satanic mushroom. Common in southern forests, it grows primarily on calcareous soil and often forms mycorrhiza with oak, beech, linden, and other trees. It has a wide, cushion-shaped cap that becomes slippery in wet weather. The flesh is white, but changes color immediately after being cut, turning dark blue.

Methods for preparing edible tubular mushrooms

All tubular mushrooms are prepared in roughly the same way. Let's look at the basic principles.

Cleaning and cutting

Before cooking, it's important to thoroughly clean them. If any debris is visible on the surface, it should be brushed off with a wide brush or removed with a knife. It is important to take into account that mushrooms that do not require heat treatment must be cleaned especially carefully. Then they need to be washed and any darkened or soft parts trimmed off. If the stem is sticky, it should also be removed.

Rinsing should be thorough but minimal. Mushrooms intended for frying and drying generally don't need to be rinsed with water. Those used for other types of cooking should be placed in a sieve or strainer after rinsing to allow the water to drain.

Salted and bitter mushrooms require soaking to enhance their flavor. After rinsing, place them in cold water for 2 to 6 hours. Soaking salted mushrooms requires changing the water every hour. This procedure can also be performed with dried mushrooms to restore moisture.

Note!

The water in which they are soaked can be used for food because it contains many useful substances.

After washing and soaking, chop the mushrooms. Large mushrooms should be cut into small pieces, after removing the skin from the stems and the membrane from the caps.

Heat treatment

Once slicing is complete, you can begin cooking. There are two common methods:

bring water to a boil, add half a tablespoon of salt, drop the mushrooms into boiling water and keep them there for 5-10 minutes;
Place the mushrooms in cold salted water, bring to a boil, then immediately remove from heat and cool by pouring clean water over them.

After this, they need to be allowed to dry by placing them in a sieve. Drying by pressing firmly is not recommended, as it removes many nutrients. Once the water has drained, you can begin frying.

Place the mushrooms in a greased, preheated frying pan and fry them with the onions and carrots until golden brown and fragrant, stirring occasionally.

Recipes

The simplest and most well-known recipes are fried butter mushrooms and pickled birch boletes.

To prepare the first course you will need the following ingredients:

boiled butter mushrooms;
two onions;
refined vegetable oil (1/3 cup);
spices and salt to taste.

Pour oil into a slightly heated frying pan, add the mushrooms, and cover with a lid. Fry them over low heat until they begin to crackle. Then add the chopped onion and continue cooking, increasing the heat slightly. Continue frying until the mushrooms are golden brown. Cooking takes about an hour.

To marinate boletus mushrooms, you will need the following auxiliary ingredients:

two tablespoons of salt and sugar;
two bay leaves;
three grains of cloves;
black pepper;
citric acid;
vinegar (to taste).

Boil the boletus mushrooms and cover them with hot water, adding spices and citric acid. Once the water boils, add salt and sugar. Continue cooking for 15 minutes.

Then remove them from the heat and place them in pre-sterilized jars along with the cooking liquid. Add vinegar at a ratio of 1 tablespoon per liter of liquid. Seal the jars and let them cool completely. After this, the boletus mushrooms are ready to eat.

Answers to frequently asked questions

Are inedible and poisonous tubular mushrooms the same thing?

Among tubular mushrooms, there are species that are inedible and poisonous. These two concepts are considered one and the same, as they share a very unpleasant, bitter taste and odor. Although the amount of toxins in them is insignificant, consuming them can cause food poisoning.

Do people eat tubular mushrooms that grow on trees?

Those that parasitize trees are considered inedible. They are life-threatening, and their fruiting bodies can be harmful to health. They should not be collected, even if they resemble edible species and are attractive in appearance.

Which tubular mushrooms are eaten raw?

Porcini mushrooms can be eaten raw, for example, in salads. However, typically, only the caps are used for such dishes.

Poisonous varieties of this species are quite rare, and their list is very short. This is why collecting tubular mushrooms is preferable for beginners, as the risk of error is very low. Edible varieties are distinguished by their excellent taste and aroma, and are relatively easy to process and prepare.