Xerocomus fractured: the description, photo, how to cook

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2018-03-27 02:17:14

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A tubular mushrooms belonging to the family boletaceae, are beneficial to man, and pleasant to the taste. Such is the boletus, belonging to the second category edible mushrooms.

One of the advantages of xerocomus is the possibility of its application in food not only in season but also year round, of course, subject to the rules of preparations for the winter.

The article presents varieties of boletus, a more detailed description of one of the types – xerocomus fractured (see photo later in the article) and discuss locations and other information is given.xerocomus fractured

Classification

Boletus refers to the tubular fungi. The bonnet of his sticky, velvety, leg – smooth. Xerocomus flesh with white, yellow and reddish shades, in the context of turn blue.

In total there are 18 species of this fungus, of which the most common is as follows:

  • Green boletus, with a convex, dry, sometimes covered with small cracks in the cap (diameter - 15 cm) and a yellow-brown or red-brown leg (thickness – 2 cm, length – 12 cm), fragrance-free dried fruit;
  • Yellow-brown (the popular name of – yellow osinovik) has a velvety, high humidity slime-covered hat (10 cm in diameter) and the shorter leg-shaped cylinder;
  • Red boletus, having a fleshy cap (9 cm) of red color and smooth tight leg (height – 10 cm), is most often found in August-September;
  • Fractured xerocomus (or variegated), considered the most delicious among all kinds of this fungus, has a dry convex cap (diameter – 3-10 cm) from gray to reddish-brown;
  • Brown has a fibrous cap (cracks) medium size (5 to 8 cm) brown or reddish brown color;
  • Parasitic boletus-edible mushroom with a smooth cap small (2-5 cm) dirty yellow or brown hue with a pleasant aroma and sweet taste.

Xerocomus fractured;

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Habitat

In mixed and coniferous forests found this mushroom often grows near moss. Hence the name – xerocomus. To collect it from the first months of summer almost until the first autumn frosts. This edible mushroom in nature is widely spread throughout the Eurasian continent.

Often in the same forest you can find almost all kinds of xerocomus, but there are certain differences in the distribution of some of the varieties:

  • Green xerocomus prefers deciduous and coniferous forests and grows mainly along roads or along the edges of ditches;
  • The fractured xerocomus can also be found in deciduous and mixed forests, but they are more rare and often grow in places where beeches grow;
  • Red flap mushrooms mostly summer residents like forest edges, grass and oak forests in areas with temperate climate.

fractured Boletus mushroom

Xerocomus fractured (variegated)

This species Grows either singly or in small groups from the beginning of July until the first frost of October, and most of the crop – in August. It can be found, as noted above, deciduous, mixed, and less often in coniferous forests.

Domed hat shaped like a cushion (diameter-8-10 cm). Its surface is matte and dry, with small cracks, forming a mesh pattern. Red or brownish color of the cap has an olive or a shade of Burgundy, with the center more saturated. Macroporous tubular layer has a greenish-yellow color.

Straight or curved rounded foot with a flat, dry surface, thinner at the base, yellowish-red hue. Its height is about 7 cm and the thickness approximately 1 see the Flesh in the cap fleshy, at first, and later, as you grow, more loose. In the leg it is fibrous, tough. Contact with air helps to change the color of the flesh is yellowish to blue (clearly seen on the cut).

In General, fractured boletus mushroom has a pleasant taste and aroma. Usually food is used only the cap of young mushrooms. They are versatile and suitable for cooking a variety of snacks and meals. He has more names: boletus pasture, ultimacy.

Xerocomus motley (fractured)

How to distinguish about a mushroom?

Mushroom boletus fractured externally easy to confuse with the false mushroom. Edible from this it differs by its small size. Often it can grow on the body of other fungi, for example, raincoats.

How to distinguish? The color of the flesh of this mushroom is usually white or dirty brown, and then slice it begins to redden.

If found similar to boletus mushroom has such characteristics, it is best to leave him in the woods.

How to prepare?

Xerocomus fractured need a good clean. How to do it right?

  1. A hat and a leg from the needles, earth and leaves can be cleaned directly in the forest during harvest.
  2. Rinse the cap and the stem using a brush. Mushrooms, designed for drying, not washing.
  3. Using a knife to cut the spots and solid parts of the fungus and get rid of the layer of spores located under the hat.
  4. Soak in for 5-10 minutes as the water. Then drain the water and dry the mushrooms withuse napkins or towels.

Mushrooms are ready to use.Xerocomus fractured: how to cook

In the preparation of many dishes, used cooked mushrooms (especially for salads and roasting), as necessary, to boil. But first cover them for 10 minutes in hot water, then put in a bowl of boiling water and cook for approximately 30 minutes. Drain the water using colander.

It is Recommended to prepare the boletus fractured (and other fungi) use enameled ware.

Xerocomus you can fry, marinate, pickle, add to salads and meat dishes. Below are two recipes of delicious dishes cooked with flap mushrooms.

Mushrooms with sour cream

This stew with sour cream is characterized by excellent aroma and taste. Serve it with buckwheat or potatoes and garnished with vegetables.

The meal:

  • Mushrooms (1 kg)
  • Sour cream (200 grams);
  • Sunflower oil (3 tablespoons);
  • Bulb (1 piece);
  • Salt and seasoning - to taste.

Preparation:

  • Peel and wash the mushrooms, cook whole in a pan on a low heat for about 45 minutes;
  • Fry the boiled mushrooms in butter in preheated pan until Golden color;
  • To send to the pan peeled and chopped onion;
  • To the mushrooms add the cream and a little water;
  • Simmer until the moment when the sour-cream sauce will be thick.

Of the above amounts of the ingredients work out 3 servings of wonderful stews.

Xerocomus fractured: cooking

Aspic with mushrooms and poultry

Ingredients:

  • Flap mushrooms (0.5 kg)
  • Set the soup from the Turkey (0.5 kg)
  • Gelatin (2 tbsp.);
  • Water (1 liter);
  • Salt, herbs and spices - to taste.

Preparation:

  • Cook the mushrooms separately and the Turkey broth to keep for future use;
  • In the prepared tins put the cooked mushrooms, Turkey meat and herbs;
  • Dilute in warm water and gelatin, mix well and pour it into the mushroom broth;
  • After boiling the broth add the spices and salt, mix well and strain;
  • Pour it into each mold;
  • Leave the filled saucer in a cool place (or refrigerate) until fully cured.

It Turns out beautiful and delicious jelly.

Conclusion

Even Though the flap mushrooms and do not belong to the category of the most valuable of mushrooms, after all of them can be prepared many different delicious dishes.

And if in the woods was mushrooms with the best characteristics, so we should not deprive the attention this mushroom. After all, he, like many other edible species present in different medicinal and other properties.


Article in other languages:

BE: https://tostpost.com/be/nav-ny-gramadstva/13430-mahav-k-treschinovatyy-ap-sanne-fota-yak-ryhtavac.html

DE: https://tostpost.com/de/news-und-gesellschaft/13433-mohovik-treschinovatyy-beschreibung-foto-kochen.html

ES: https://tostpost.com/es/noticias-y-sociedad/13441-mohovik-treschinovatyy-descripci-n-foto-de-como-preparar-la.html

KK: https://tostpost.com/kk/zha-aly-tar-o-am/13433-mahovik-treschinovatyy-sipattamasy-foto-alay-dayyndau-kerek.html

PL: https://tostpost.com/pl/aktualno-ci-i-spo-ecze-stwo/13420-mohovik-treschinovatyy-opis-zdj-cia-jak-gotowa.html

PT: https://tostpost.com/pt/not-cias-e-sociedade/13414-mohovik-treschinovatyy-a-descri-o-a-foto-de-como-preparar.html

TR: https://tostpost.com/tr/haber-ve-toplum/13436-mohovik-treschinovatyy-a-klama-foto-raf-yemek-pi-irmek.html

UK: https://tostpost.com/uk/novini-ta-susp-l-stvo/13427-mohovik-tr-schinuvatiy-opis-foto-yak-gotuvati.html






Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."

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