How to tell if a Polish mushroom is edible: helpful tips (+22 photos)

An interesting and most striking member of the boletus genus is the Polish boletus. It belongs to the second category of edibility and, due to its nutritional properties, is considered a delicacy. Its taste is similar to that of the porcini mushroom, leading some mushroom pickers to compare it to a beautiful white mushroom.

In Russia, this species of boletus is found in the Siberian and Far Eastern Federal Districts. It also grows in European countries, including the Transcarpathian region and Poland, where it is popular for its nutritional value and easy digestibility. The active harvest period is from June to October.

Characteristics of the Polish mushroom

The Polish mushroom has a convex cap, typically brownish in color. However, as the mushroom ages, the cap flattens, reaching 12 centimeters in diameter. At high humidity, the cap darkens and becomes slimy to the touch. The underside is yellowish, porous, and tubular.

If you press on the pores, after a few seconds, the flesh begins to turn blue, which is one of the distinguishing features of the Polish mushroom from many similar ones. The stem is fibrous, light brown with a yellowish tint, cylindrical or tapering. It sometimes grows up to 14 centimeters.

The flesh of young mushrooms is firm and has a mushroomy aroma. However, over time, it softens, and as the boletus ages, it can become easy prey for various insects and worms.

Where and how to collect mushrooms to ensure they are safe?

To ensure the safety of mushrooms, it is necessary to adhere to certain rules for their collection:

1. The Polish mushroom typically grows in acidic soils in coniferous forests near mature trees covered in moss. Therefore, it is classified in the genus Boletus. The harvest season is August-October.
2. After cutting a mushroom, be sure to check whether it's edible. To do this, press on the flesh—it should be bluish or blue-green. After a while, the flesh will return to its original color.

   

3. A thorough inspection of each mushroom will help identify wormy, spoiled, or old specimens. Such mushrooms, if consumed, can cause digestive upset.
4. When collecting mushrooms, place them in a wicker basket made from natural materials, as using plastic bags or buckets will cause them to compact, overheat, and rot.

The answer to the question of whether the Polish mushroom is edible or not is clear: the mushroom is edible, but it can be eaten only if all the rules are followed:

• collection in ecologically clean forest areas;
• inspection of each specimen for worms or damage;
• storage and transportation;
• processing and preparation.

Only after this can you eat the mushrooms without worrying about your health.

Distinction from false, inedible mushrooms

There are edible and inedible false mushrooms – lookalikes of the Polish mushroom.

These include:

• Gallbladder – an inedible variety of mushroom with a bitter taste. It is distinguished by a pinkish tint on the underside of the cap and a mesh-like pattern on the stem. It secretes a resinous substance that spreads to other mushrooms upon contact, rendering them inedible.

  

  

  

• Variegated boletus – an edible mushroom distinguished by its convex, brownish cap with small cracks. It reaches 12 cm in diameter. The cap is light yellow underneath. The stem is cylindrical.

  

• Chestnut boletus – edible after certain processing conditions. The mushroom is distinguished by a convex brown cap with cracks through which the light, dense flesh is visible. The stem is cylindrical and light gray. It has a distinct mushroom aroma.

  

  

  

• Green boletus – also an edible mushroom with a spherical cap, brownish in color with a slight greenish tint. It differs from the Polish mushroom by its large pores on the underside of the cap. The stem tapers toward the bottom and is cylindrical.

  

• Satanic mushroom – the most dangerous lookalike of the Polish mushroom. It is highly toxic. Eating a small amount of the pulp causes damage to the upper respiratory tract, followed by paralysis. This false mushroom is classified as poisonous and inedible. The Satanic mushroom looks like this:
  • the cap is small, up to 8 cm in diameter, gray-green in color;
  • the bottom layer is tubular;
  • tuberous stem with a reddish mesh pattern, more orange towards the top;
  • When pressed and damaged, the pulp changes color from red to blue.

Benefits and harms

The benefits of the Polish mushroom, which is an antioxidant, have been proven and is considered a food product with a high content of:

• vitamins B, C and PP,
• useful microelements (calcium, potassium, magnesium, zinc, selenium, copper, iron, fluorine, phosphorus and sodium).

Thanks to this, eating boletus promotes:

• improving memory;
• normalization of blood pressure;
• reducing the possibility of developing atherosclerosis;
• increasing brain activity;
• renewal of nerve cells;
• weight loss;
• positive effect on the skin, hair and nails.

Its low calorie content (9 kcal per 100 g) makes the Polish mushroom a dietary food. It is used in a variety of dishes (soups, gravies, pie fillings), freezing, and drying. It also has widespread medicinal applications.

Recipes and cooking features

After careful cooking, the Polish mushroom can be pickled, frozen, dried, or fried. Its flavor is similar to that of the porcini mushroom, making it a popular choice for a variety of dishes.

Processing rules

Washed and carefully cleaned Polish mushrooms are boiled in small batches. Keep in mind that foam will form during the cooking process and must be skimmed off. Therefore, choose a large container.

Large mushrooms are cut into several pieces, while smaller ones are placed whole in a container. The mushrooms are dropped into boiling water and, once boiling, simmered for 10 to 20 minutes. This time is enough for the mushrooms to cook. After processing, drain the water. The mushrooms darken quickly when drained. Therefore, leave the mushrooms in the cooking water briefly before cooking.

Recipe for pickled Polish mushrooms

To prepare 2 kg of marinated mushrooms you will need:

• 1 liter of water,
• 1 teaspoon of sugar;
• 2 tablespoons of salt;
• 3 tablespoons of vinegar (9%);
• 3 pcs. allspice;
• 1 clove;
• 3 black peppercorns;
• one bay leaf.

First, prepare the marinade using the ingredients listed above: add salt, sugar, and all the spices to boiling water, simmer for 3-5 minutes, and then add the vinegar. Add the pre-cooked mushrooms to the marinade and bring to a boil. Then, place the mushrooms in clean, sterilized jars and seal with lids.

Answers to frequently asked questions

The Polish mushroom is rightfully considered a delicacy due to its flavor, nutrient content, and beneficial effects as a dietary supplement. By following the proper harvesting, processing, and cooking guidelines, it can be an excellent nutritious addition to a variety of dishes.