Dubovik mushroom has several other names. They call him, poddubovik, deaf boletus, dirty-brown boletus. Although the mushroom is less famous than the boletus or, it is not inferior in nutritional value.
General characteristics of duboviks
The mushroom, which is on the list of useful representatives of the mushroom kingdom, belongs to the species Boroviks. Due to their resemblance to porcini mushrooms, inexperienced mushroom pickers often confuse them. The diameter of a large fleshy hat reaches 20 cm. Young individuals are characterized by a hemispherical shape. As they grow older, the hat becomes cushion-shaped.
During the absence of rain, the surface layer of the hat is velvety, like suede. It becomes sticky when wet. The color of the surface is olive-brown or yellow-brown, and the tubular layer is olive-greenish. The shape of the thick stem is cylindrical, slightly thickened at the base. If you press on the pulp, it will turn blue. In view of this feature, the mushroom was called a bruise.
About the edibility of oak trees
The fruit body of the fungus has a fleshy pulp and a delicate aroma. For culinary purposes, it is used for marinade and salting. It is very popular among gourmets. Mushrooms are fried with the addition of various creamy sauces.
Dubovik can be used as a main dish, side dish, added to soups and broths. The advantage of this product is that heat treatment does not deprive it of useful properties. In addition, the fruits almost do not boil down, retaining their shape, which gives the dish a noble look. For long-term storage of mushrooms, they must be dried or frozen, but first boiled in salted water.
Boletus body contains toxic compounds which are destroyed by heat treatment. In the event that the product is not cooked enough, intestinal upset will occur.
Varieties of oak (video)
Where do oak mushrooms grow
Mushrooms spread throughout forests and groves, and mycorrhiza is formed not only under oak, but also under other deciduous trees (, birch, linden) and conifers (spruce, fir).
Most often, the oak tree is found in an oak forest with calcareous soil. He loves marshy and bright areas that are warmed by the sun's rays. Fruiting begins in May and continues until mid-autumn. The peak comes at the end of summer.
Since the dubovik is thermophilic, it almost does not settle in regions where unstable spring-summer weather is observed.
Types of oak trees
Duboviki are bright and powerful representatives of the mushroom kingdom in forest oak forests and deciduous mixed forests. What are the main types?
Can grow both singly and form small colonies. The massive cap is the main part of the fruit. Its diameter reaches 20 cm. The color of the skin is from dark to greenish-brown. The flesh of a lemon-yellow tone, upon contact with air, changes color to blue, and the red-brown tubular layer turns green.
The convex-cylindrical leg of an elastic structure with a thickness of 3 cm grows up to 15 cm in length. At the junction with the hat is much thinner. At the bottom it has a red-brown color, and at the top it is yellow-orange with a bright brownish-red mesh.
A mature mushroom has a cap not exceeding 20 cm, the velvety skin of which becomes bare during growth. Surface color from chestnut to black-brown. Sometimes there is an olive or pale red tint. When pressed, a dark spot remains.
The color of the flesh of the cap can be rich yellow or slightly yellowish. In the place of the fracture becomes blue-green. The inside of the leg has a reddish or brownish tinge. The shape resembles a tuber. On the surface there are specks or scales of red color on a yellow-red background.
The fruiting body is characterized by an olive-brown or light yellow hat, reaching 25 cm. From a beautiful semicircular shape at a young age, when the fetus grows up, it transforms into a massive hat with a central tubercle. The underside is painted in orange-brick color. In juveniles, the structure is matte, in adults it is spongy with a red-brick color. When pressed, it changes color to blue.
The length of the yellowish barrel-shaped leg is up to 16 cm. Reddish veins are observed over the entire surface, darkening when the fungus grows up. The lower part is dominated by red tones. The yellowish flesh exudes a faint aroma.
The convex hat is up to 15 cm in diameter. The color of the surface layer is brown or with a yellowish admixture. On rainy days, it turns from velvety to sticky.
The massive leg, the thickness of which reaches 5 cm, is swollen near the base. It has a yellowish color or purple-red without a reticulate pattern. White traces of mycelium are visible in the lower part. When pressing on any part of the fetus, a bluish trace remains.
Where oak trees grow (video)
How to distinguish edible oak trees from dangerous twins
Going into the forest, you need to know the distinguishing features of edible mushrooms from poisonous representatives, especially from twins. Dubovik has a very similar relative, which is called forbidden for eating. Despite the apparent similarity in appearance, nevertheless there are significant differences:
- The edible representative has a dark brown or reddish hat, in contrast to the light dirty yellow color of the poisonous specimen;
- The yellow flesh changes color upon contact with air, turning blue. The grayish pulp of the satanic mushroom at the fracture site first turns red and then blue. In this case, the fruit exudes an unpleasant odor.
- The surface of the dubovik leg is yellow. The fruit body of a poisonous mushroom has a different color: the middle is dirty red, the edges are yellow. At the same time, there is a dark red grid over the entire surface.
Knowing the main differences between mushrooms, you can safely go on a quiet hunt. However, experienced mushroom pickers recommend not picking a mushroom if there is any doubt about its edibility.
Primary processing and cooking options for oaks
First of all, a fresh crop must be boiled in salted water for 10 minutes. Then strain the mushrooms, rinse in clean water, pour water again and put on fire. After 20 minutes, the mushrooms should be removed. This process of processing mushrooms is very important, because it allows you to remove toxic substances from the fruit. In case of violation of the rules, an hour after eating undercooked mushrooms, a person begins to show symptoms of poisoning.
To pickle mushrooms, you need to prepare a marinade based on 200 ml of water: garlic (3 cloves), bay leaf, black pepper (5 peas), dill sprigs, cloves, 1 tablespoon of sugar and the same amount of sea salt. Boil water with the addition of all ingredients for 5 minutes. Next, 1 kg of duboviks is laid out in the container, and the composition boils for another 5 minutes. After that, the mushrooms should be laid out in jars, add vinegar on top and carefully cork.
To cook potatoes with mushrooms, prepared fruits must be fried with onions and combined with finely chopped potatoes. Then pour everything with sour cream and place in the oven. For taste, you can sprinkle spices and chopped garlic on top.
How to distinguish a boletus from a satanic mushroom (video)
It's easy to make mushroom soup. Boil the boiled product (500 g) for 30 minutes with the addition of spices in 2 liters of water. Fry chopped carrots with onions until golden brown. Add diced potatoes to the mushroom broth, then fried vegetables and salt. Serve with herbs and sour cream. Optionally, potatoes are replaced with pasta or cereals.
The composition of the dubovik includes elements useful for the body that improve coordination of movements and mental activity. Restrictions in use are available only for persons suffering from allergic reactions to the chemical compounds of the product, as well as individual intolerance.
The rare and therefore desirable trophies of the “quiet hunt” include the common oak mushroom (olive-brown). Less well-known than, for example, boletus or volnushka, but in no way inferior to them in nutritional value and rightfully deserves a place in the list of tasty, healthy mushrooms.
Common oak tree (Boletus luridus) is classified as belonging to the class Agaricomycetes, family Boletaceae (Boletaceae). Other names:
- oak tree olive-brown;
- bruise;
- dirty brown boletus;
- tannery.
Its great external resemblance to a boletus is noted. However, unlike the noble, valuable white fungus, the olive-brown oak is considered a conditionally edible species of the second category of quality.
- The main part of the fruiting body, the cap, is massive, up to 15-20 cm in diameter, at a young age it has a hemispherical shape, in the process of maturation it acquires a more blurred outline resembling a pillow. To the touch, its surface is velvety, dry. The color of the cuticle (skin) is from dark to greenish-brown.
- At the break, the lemon-yellow flesh intensely and quickly turns blue, has no pronounced smell and taste.
- The color of the tubular layer below is red-brown and greenish in section. Free or weakly adherent tubules turn blue when pressed. Spore powder olive-brown.
- The leg is up to 15 cm high, about 3 cm thick, has a convex-cylindrical shape, tapers towards the cap, rather dense. The leg under the cap is yellow-orange in color, covered with a brownish-red, clearly visible mesh, at the base it is reddish-brown.
Distribution and when to collect
Dubovik olive-brown is thermophilic, it can rarely be found in northern latitudes. It grows in isolation in spruce and birch massifs of the Far East and Siberia. In Europe and the Caucasus, it is found in oak forests, coniferous and mixed forests. The main symbionts, in the presence of which the fungus root (mycorrhiza) is best formed, are oak, beech and linden. The mushroom picker develops well on calcareous and marshy soils, in places that are sufficiently illuminated and warmed by the sun. Mushrooms grow singly or form small groups. The main growth season and the beginning of the collection is considered to be July - the end of September. Most massively appear in August.
Similar species and how to distinguish from them
Suitable for collection and harvesting are some species similar to the oak tree, but having some distinctive features from it.
The most famous of them is the mottled oak tree (Boletus erythropus (Fr.) Secr.), like the ordinary one, is included in the second qualitative category, conditionally edible. It is found mainly in deciduous forests, unlike its relative, it has a darker color of the cap, its convex shape, pronounced even in adulthood. The leg is pale yellow, with reddish dots and stripes.
Dubovik Kele (Boletus queletii). This species belongs to inedible mushrooms. Moreover, it is poisonous when fresh. Therefore, it is important to know its distinguishing features:
- suede to the touch, olive-colored hat at a young age becomes smooth over time, acquiring a chestnut hue, poorly separating from the leg;
- the leg is smooth, cream-colored, without mesh and specks, has a regular cylindrical shape, slightly turns blue on the cut;
- orange or brick-colored, the tubular layer, when pressed, instantly acquires shades of blue.
Primary processing and application
Like any conditionally edible mushrooms, the common oak should be consumed only after pre-soaking and boiling (the water must be repeatedly drained to remove toxins). After heat treatment, they are used as a filling for pies and for the preparation of traditional dishes with mushrooms - saltwort, soufflé, meatballs, sauces, fried potatoes. They are also suitable for preparations for the future: pickling, pickling, drying.
Attention! In order to avoid eating disorders, it is not recommended to combine dishes and snacks from olive-brown oak with the intake of alcoholic beverages.
Collected and harvested with the knowledge of all these features, oak trees not only diversify the diet and make it more nutritious. They are a natural source of compounds of iron, calcium and zinc: only 10 g of boiled mushrooms can fill the daily need for these trace elements without the use of often dubious biologically active and food additives.
In early October, in the forest near the village of Toksovo in the Leningrad Region, we found a strange mushroom. He conquered us with his noble appearance and frightening crimson-red color, and also aroused interest and provoked controversy among experienced mushroom pickers.
Calling for help from reference literature, the first version read:
« satanic mushroom. It is considered deadly poisonous. The hat is grayish or greenish in color, cushion-convex in shape, becomes slimy in wet weather. The pulp is white, sweet in taste. (Did someone have time to tell before they drove off? =) On the cut, the satanic mushroom turns red, then slowly changes color to blue. Leg with a red mesh pattern, tuberous-swollen at the base. The ground is a thick brick color, and the top of the legs is orange. Quite rare and found in the southern part of Russia, mainly in the Caucasus.
Therefore, at first they decided that it was a satanic mushroom.
However, others noticed that they were picking similar mushrooms in the Crimean mountains. The locals ate them and called them boletus. And they even shared a photo from their personal Crimean archive:
Mushrooms found in the Crimea, which are eaten by the locals.
Therefore, continuing the search in the directory among edible mushrooms, we found an ordinary oak tree, which is valued on a par with boletus mushrooms. It has the following description:
« Dubovik ordinary. The most striking feature is that it has a crimson-red tubular layer. The hat of a young mushroom is semicircular, later cushion-shaped, to the touch with a velvety surface. The color of the cap is yellowish-brown, dark brown or olive-brown. The stalk at the base is tuberous-thickened, whitish-yellowish, with a yellowish or reddish mesh pattern. The flesh is strong, lemon-yellow in color, quickly turns blue on the cut. No special smell or taste. (In terms of food, you can not rest) "
This description is more suited to our find, the client was rehabilitated! Dubovik is sometimes mistakenly called Polish. On the cut, our mushroom immediately began to turn blue, as can be seen in the photographs below.
Here we have such a table as a result, which shows differences between a satanic mushroom and an ordinary dubovik:
But everyone was unanimous on one thing. This southern mushroom should not grow in the north. Therefore, the find was considered another sign of global warming, despite the very cool summer of 2017.
The forest where the strange mushroom was found.
Although most of the disputants agreed that this is an edible oak tree, no one dared to try it. Therefore, they unanimously decided to crush the mushroom into spores and scatter it in the nearest forest. Which they did.
We turn to experienced mushroom pickers. Is it really a dubovik or is it still a satanic mushroom? And do they grow in the Leningrad region? Share your
Since ancient times, many types of mushrooms have been eaten by humans. There are a great many mushrooms in Russian forests, but the ultimate dream of every lover of quiet hunting is, of course, the white one - the king of the mushroom kingdom. The edible "double" of the porcini mushroom is its closest relative, no less majestic in size, the oak mushroom.
Description and habitat of the fungus
When you hear the name of the mushroom, which speaks for itself, before your eyes there are pictures of a forest filled with the rustle of the summer wind in the spreading crowns of oaks and winding narrow paths winding between the trees.
Mainly this mushroom can be found in oak forests, under birches and in spruce forests. It is also called olive-brown, ordinary, speckled or boletus oak.
The lifespan of a dubovik is about 14 days. During this time, the fruiting body of the fungus goes through a full cycle of development.
The shape of the cap is hemispherical with rounded edges. The integumentary layer (cuticle) tightly grows together with the pulp. The skin is velvety, dry, colored in various colors - from a light olive hue to dark brown (brown).
Under the skin is a well-developed densely fleshy pulp. Her color is usually bright: yellow, red, apricot. At a break or cut, the color of the pulp changes to a blue-green hue. This is due to the oxidation of pigments in the damaged cell, which, when in contact with air, give the plektenchyma (fruiting body) a certain color, vaguely resembling a bruise on human skin.
The characteristic features of the species lat. Bolétus, to which this mushroom belongs, are the taste and smell of the pulp: it has a pleasant faint mushroom smell and a mild nutty taste.
The leg is massive, thick, often as it grows from a tuberous turns into a club-shaped or cylindrical. The surface of the stem of the fungus is usually light yellow, smooth covered with a dark red mesh, which at the base acquires a dark red tone or burgundy brown.
Dubovik olive-brown
Dubovik olive-brown (common oak tree) has the following features:
- Hat 4-12 cm, hemispherical, sometimes wrinkled or fibrous, wet or dry, velvety, dark brown or olive-brown.
- The leg is about 5 cm in girth, up to 12 cm high, solid, yellow-brown at the base, reddish with a pinkish-brown mesh pattern.
Edible speckled oak
This variety can be characterized like this:
How to cook speckled oak
It belongs to the second category of nutritional value of macromycetes and is included in the group of species of conditionally edible mushrooms. This means that in its chemical composition it has a small amount of toxic compounds and additional special processing will be required before eating.
Dubovik can be boiled, fried, stewed, salted, marinated and wonderful sauces can be prepared. They are also dried and salted. All dishes, properly prepared from them, are very tasty with a delicate mushroom aroma.
Before preparing any dish, it is necessary to disassemble the harvested crop and clean it from forest debris. Then cut, rinse from sand and boil for 10-15 minutes, pour out the broth and in no case try, as a poisonous substance passes into it. Boiled mushrooms should be washed again, squeezed, pour clean water again, bring to a boil, and only then cook like ordinary edible mushrooms.
For proper frying, you must perform the following steps:
It should be remembered that these mushrooms contain a large amount of water in their composition and therefore are a perishable product. As a result, their processing should begin as soon as possible. Raw, they are stored for no more than two days in the refrigerator. Insufficiently cooked or raw mushrooms can cause poisoning, so they are forbidden to be eaten in this form.
Important! Canning mushrooms at home should only be done using acetic or citric acid as a marinade. Otherwise, such canned food serves as a breeding ground for the development of butulinus spores - a bacterium that is often found in the soil and causes a dangerous toxic-infectious disease (botulism).
- Latin name: Suillellus luridus
- Highest classification: Suillellus
- Squad: Bolts
Duboviki- These are edible mushrooms with a pleasant taste and aroma from the genus of mushrooms (Boletus) of the Boletaceae family (Boletaceae). Their hat reaches 20 cm in diameter, it is grayish-green or brown, velvety. The pulp is lemon-yellow, dense, turning blue on the cut. There is an oak tree in oak, deciduous and mixed forests from July to September.
Characteristics of the oak mushroom
Hat
The cap of the dubovik is large, 5-15 cm in diameter, massive, in young mushrooms it is hemispherical in shape, “put on” on the stem, as the fungus matures, it opens and takes on a pillow shape. The surface of the cap is velvety, from yellowish-brown to gray-brown in color, which are sometimes combined on one hat.
pulp
The pulp of the mushroom is yellowish in color, dense, at the break it immediately becomes an intense blue-green color, and then slowly turns black. The flesh at the base of the leg is red. It has no specific odor or taste.
Leg
The leg of the oak tree is thick, club-shaped, 5-12 cm high, 3-6 cm thick, yellowish in the upper part and dark below. On the surface, some species have a dark grid.
Duboviks are widely distributed, live in deciduous and mixed forests, form mycorrhiza with oak and linden.
The dubovik season begins in the second half of May and early June. After that, it stops for a while, and then the oak trees reappear in the first half of August and bear fruit until the end of September.
Dubovik is an edible, tasty mushroom that is in demand in cooking. It has a fleshy flesh and a delicate smell, the mushroom is well suited for pickles and marinades. Gourmets prefer to fry duboviki, and season such a dish with creamy sauces.
Dubovik is used as a main dish, side dish, and also for making soups and broths. After heat treatment, the mushroom retains all its useful qualities, boils down a little, and gives a special noble taste to all dishes. Duboviki are also dried and frozen, having previously been boiled in salted water.
Types of oak mushroom
The diameter of the mushroom cap is 5-20 cm, it is hemispherical or convex, sometimes flattening with age. The color of the cap is olive-brown, changeable. The surface of the young fungus is velvety, in wet weather it becomes mucous. When touched, the hat becomes covered with dark spots. The pulp is yellowish, dense, red at the bottom of the leg, quickly turns blue on the cut, then brown, the taste is mild, the smell is not pronounced. Leg 6-15 cm in height and 3-6 cm in thickness, club-shaped, with a tuberous thickening, yellow-orange in color with a red-brown base. On the leg is a brownish-red mesh pattern.
The fungus forms mycorrhiza with oaks, beeches, sometimes with birch, grows in bright, warm places, in deciduous and mixed forests. In general, dubovik is a heat-loving mushroom, and is found in Europe, in the Caucasus. The season lasts from July to September, mass fruiting occurs in August.
Conditionally edible mushroom. For food, it is used marinated (citric acid brightens the pulp of the dubovik that has turned blue on the cut), dried. When cooking, careful preliminary heat treatment is necessary, since this type contains toxic substances that are destroyed during cooking. Raw or poorly cooked olive-brown oak can cause intestinal upset. It is not recommended to use the mushroom along with alcohol.
The hat is 5-20 cm in diameter, hemispherical, cushion-shaped, round-cushion-shaped. The surface of the cap is velvety, matte, sometimes mucous, becoming bare with age. The hat is painted in chestnut-brown, dark brown, dark brown, black-brown tones, sometimes with an olive or reddish tint, when pressed it becomes dark. The pulp is yellowish or bright yellow in color, it is reddish or brownish in the stem, turns blue on the cut, taste and smell are not expressed. Leg 5-15 cm in height and 1.5-4 cm in thickness, cylindrical or tuberous in shape, thickens downwards, yellow-red in color, no mesh pattern, but there may be individual spots and dots.
The fungus forms mycorrhiza with beech, oak, spruce, and fir. It grows in deciduous and coniferous forests, on acidic soils, sometimes found in swampy areas, among mosses. The distribution range of the species includes Europe, the Caucasus, Eastern Siberia, sometimes also Western Siberia and the south of the Far East. The season begins in mid-May and lasts until October, bearing fruit massively in July.
Conditionally edible mushroom, used for food after boiling, suitable for drying. Sauces and side dishes for meat dishes are prepared from this type of dubovik.
Poisonous and inedible species of oak mushroom
Inedible mushroom.
The cap diameter is up to 15 cm, the shape is rounded, convex. The color of the skin is chestnut-brown, the surface is dry, in a young mushroom it is velvety, gradually becoming smooth. The flesh is fleshy, dense structure, yellowish in color, brown in the stem, turning blue on the cut. Leg 4-15 cm in height, 1-3.5 cm in thickness, cylindrical in shape, thickens at the base, solid. On the surface of the leg there is no mesh pattern and scales, it is smooth, yellow-brown in color.
It grows in deciduous forests, a rare species. The season runs from May to October
Poison mushroom.
The cap diameter is 8-30 cm, the shape is hemispherical or round-cushion-shaped, in a mature mushroom it becomes prostrate. The surface is smooth or velvety, dry. The hat is painted in whitish, gray, green-gray colors, sometimes with a yellowish or ocher tint, greenish or yellow-pink stains are noticeable. The pulp is white or yellowish in color, turns blue or reddens on the cut, it is reddish in the stem, and in old mushrooms it has an unpleasant odor. Stalk 5-15 cm high and 3-10 cm thick, ovoid or spherical, becoming tuberous, barrel-shaped or turnip-shaped with age, tapering upward, dense structure. From above, the leg is yellowish-red, in the middle - bright red or orange-red, at the base - brownish-yellow. On the leg is a mesh pattern of rounded cells.
The mushroom grows in light deciduous forests next to oaks, beeches, hornbeams, hazel, chestnuts, lindens, on calcareous soils. The distribution area includes Southern Europe, the south of the European part of Russia, the Caucasus, the Middle East. Growing season from June to September.
For growing oak trees at home, a darkened area from 2.5 to 3 m2 is allocated, on which a depression of about 30 cm is made, and filled with a nutrient mixture in the following layers:
- the first layer (at the bottom) of fallen leaves, grass, dust, wood bark (10 cm);
- the second layer of manure humus or earth from under the trees (10 cm);
After the second layer, grain mycelium is scattered over the entire area of \u200b\u200bthe site.
- the third layer consists of plant residues, like the first (3 cm);
- the fourth layer of garden soil (3-5 cm).
After sowing, the site is moistened with a drip method until the appearance of mushrooms constantly, and after their appearance - only in very dry and hot weather.
The first harvest appears already 1.5-2 months after planting, after which the mushrooms grow every 1-1.5 weeks. Outdoors oak trees grow from May until late autumn. The life of the mycelium is up to 5 years.
Dubovy mushroom calories
34 kcal contains 100 g of fresh oak, of which:
- Proteins………………..3.7 g
- Fats………………..1.7 g
- Carbohydrates……………1.1 g
- Thanks to its composition, duboviki strengthen the immune system. In medicine, they are used as a means for the treatment of malignant tumors. Amino acids, which are contained in oak trees, improve memory, coordination of movements, increase mental activity and reduce the development of atherosclerosis. Tinctures and balms prepared on the basis of oak trees have long been used for chronic fatigue, depression, overwork, diseases of the nervous system.
- Oak mushrooms are useful and edible mushrooms, but during harvesting they are easily confused with the poisonous satanic mushroom, which resembles an oak tree in appearance. The main difference between these species lies in the sharp and unpleasant smell of the satanic mushroom, as well as in the greenish-gray color of its cap.
