This is a mushroom that belongs to the Belotov family, the genus Obabok. The pinkmoving subsailor (Leccinum oxydabile) favors the vast forests and wastelands, colonized birches with which it has a mycorrhoid connection, and therefore it is associated with them.
Even in areas where birch trees are cut down, and where they are not, or several trees are left, you can still see how the pinkmoving chice is fruit on one or in the group, at any time in the summer, until the fall, until the fall.
Where Leccinum OxyDabile is found
The pinkmoving substorage is common in mainland Europe, from Scandinavia to the Mediterranean Sea and to the west through the Pyrenee Peninsula, they are also collected in North America.
The pinkmoving chice is described in 1783 by the French naturalist Pierre Bular, who gave him the binomial scientific name Boletus Scaber. Currently, the generally accepted scientific name is used after the publications of British mycologist Samuel Frederick Gray in 1821.
Lectsinum, the generic name, comes from the old Italian word meaning a fungus. A specific epithet OxyDabile means “oxidizing”, reference to the pink surface of the legs of the view.
Appearance of a pink
The umbrella of a pinkmoving pink booter with 5 to 15 cm with full opening, often deformed, the edge of the wavy. Color various variants of brown, sometimes with a red or gray shade (as well as a very rare white shape). The surface is initially finegrained (like velvet), but it becomes more iron.
Tubes and pores
Small round tubes do not go down to the leg, in length from 1 to 2 cm, not quite white and end with pores of the same color, sometimes with brownish spots. With bruises, the pores quickly do not change the color, but gradually darken.
White or bright red. Immature specimens have barrelshaped stems; In maturity, most of the legs are more correct diameter, slightly narrow to the top. Dark brown woolen scales cover the entire surface, but noticeably rude in the lower part. The pulp of the legs is white and sometimes becomes slightly pink when it is cut or broken, but it never turns blue is a useful feature when identifying the fungus. The smell and taste of the boletus pinkmade pleasant, but bright aroma and taste are not pronounced.
Leccinum oxydabile views
The chin of a blue (Leccinum Cyaneobasileucum), a rare species, also grows under birches, but its pulp of a blue shade near the base of the legs.
The yellow-brown booth (leccinum versipelle) is edible, a more orange hat and when a bruise is bluish-green at the base of the leg.
Poisonous similar mushrooms
General mushroom (tylopilus filleus) is confused with all the chice, but this mushroom is bitter even after cooking, it does not have scales on the leg.
Culinary use of pink
It is considered edible, and it is used in recipes in the same way as a white mushroom (although to taste and texture a white mushroom is better). As an alternative, pink brushes complement the recipe if not enough white mushrooms.
Preparation and processing
The mushroom should be cut neatly at the base, moreover, it is important not to damage the mycelium.
The chice of the same should first be washed and cleaned of dirt. These mushrooms cannot be soaked, because they absorb the liquid very well and become loose, spread out.
Before heat treatment, the hat is cut off from the leg. The skin from the upper part of the fungus is removed, but at the same time it is impossible to scrape the skin. But you need to scrape the leg to remove all the garbage. Small mushrooms are not cut into pieces, but more specimens are cut into 2-4 parts.
These representatives of the Belotov family are boiled in 2 waters. This helps to remove all the toxins that the mushroom absorbed from the soil. After boiling the first water and the removal of all garbage from fruit bodies, the chice are placed in another pan and boiled there for about 20-30 minutes.
These mushrooms can be pickled, but you should be more accurate. Enerzoviks absorb spices much better than such cereals as rice and buckwheat. Therefore, when creating the marinade, only a half spoon of acetic acid is used.
Pinkmoving chirrows are often dried, in this form they can be stored for about a year.
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