Dishes with boletus - 3 cooking recipes

They are all very similar: red boletus, white boletus, oak boletus, yellow-brown boletus, spruce boletus, and so on. Even the most experienced mushroom pickers often cannot distinguish one boletus from another. The boletus is somewhat similar to the boletus, only its leg is thicker and its cap is denser. The cap of the boletus looks like a fallen autumn leaf - it is bright orange. In the autumn forest it is not immediately noticeable; it is very easy to pass by the boletus. But when the color of the fallen leaves turns dark brown, the boletus stands out on the ground like Chinese lanterns. There are no poisonous mushrooms similar to boletus in nature, so going into the forest for boletus is quite safe. If we focus on the quote given at the beginning of the article, then salted milk mushrooms are much tastier than salted aspen mushrooms, which makes milk mushrooms a more desirable “prey” for mushroom pickers. On the other hand, boletuses can not only be salted, but also pickled, fried, dried, and boiled. By the way, the most delicious thing about mushrooms (according to many animals who eat plants) are the caps. As a rule, they do not eat legs at all. Boletuses grow almost throughout the entire territory of Russia, including even the tundra. These mushrooms owe their name to their tender love for aspen trees - it is in close proximity to these trees that boletus mushrooms prefer to be born. The peculiarity of boletus mushroom: this mushroom usually turns black during cooking or drying, just like boletus mushroom. Because of this not entirely pleasant property, the boletus is called the “black mushroom”.