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Boletus yellow (boletus) in Russian sources is also known as boletus Yunkvilla. But this erroneous name did not come from the surname of a famous scientist, but from the Latin word "junquillo", which means "light yellow" in translation. You can also find the Latin name of the species - Boletus junquilleus. The mushroom belongs to the Boletovye family, the Borovik genus.
What do yellow boletuses look like
Young specimens have a convex, spherical cap with a diameter of about 5 cm, while more mature ones are flat, cushion-shaped, prostrate, up to 16-20 cm in diameter.Its surface is smooth, matte, velvety, slightly wrinkled in dry weather, covered with mucus after rain. The color of the cap is yellow or light brown.
The leg is round, fleshy, dense, not hollow inside. In appearance, it resembles a yellow potato tuber. Its height can be up to 12 cm, and its diameter is up to 6 cm. The color is bright yellow or cream, the surface is covered with small brown scales.
The pulp is dense, yellow, the characteristic mushroom aroma is absent. At the cut site, it darkens, it may turn slightly blue.
The thickness of the tubular layer is 1.5-3 cm, the color is yellow, in old mushrooms it becomes olive. The tubules are short, free with a notch, their length does not exceed 2 cm, the color is bright, yellow, when pressed on the fruiting body, it can become darker.
Spores are smooth, fusiform, light yellow. Spore powder of olive color.
Where do yellow boletus grow
This thermophilic mushroom is distributed throughout Western Europe, in the Carpathian region, Polesie, in the forest-steppe. You can find it in deciduous forests where oak or beech grows. In Russia, the yellow boletus can be found in the Far East or in the Crimea. In the European part of the country, it practically does not occur.
Is it possible to eat yellow boletus
It is an edible, completely safe mushroom. It is eaten fresh, dried or pickled. You can cook any mushroom dishes from it - boil, fry and stew. In the category of nutritional value, the mushroom belongs to the second group.
Collection rules
The yellow boletus is harvested during its fruiting season - from July to October. The peak of growth of this species occurs in mid-August or early September. Depending on weather conditions, these dates can be shifted by a week. You can find a yellow boletus under an oak or beech; the species does not grow in coniferous forests. The mycelium bears fruit abundantly in a humid, warm place, usually a lowland at the edge of a forest.
You should go on a mushroom hike a few days after a heavy rain. They should be looked for on well-lit, sunny edges and glades, in sandy soil. If a hat of a yellow boletus appears from under the fallen leaves, several more of its fellows can be found nearby, since the mushroom grows in large families.
The fruit body is cut with a knife or broken off - this does not affect the fruiting of the mycelium, since its spores are deep under the ground.
It is better not to take very small mushrooms, in a week a 5-gram baby will turn into a 250-gram strong man. Sometimes there are specimens weighing up to 1 kg.
Use
Boletus is consumed and harvested for the winter within 24 hours after their collection. This way they retain the maximum benefit and taste. Before stewing or cooking, yellow boletus is poured with salted water so that the worms, if any, float to the surface.
Any mushroom dishes are prepared from the fruiting body: soups, roasts, sauces, filling for pies and dumplings. A young mushroom is boiled or stewed for no more than 20 minutes, for an overripe one it will take half an hour.
Boletus yellow can be dried. Beforehand, it is thoroughly washed, moisture is removed with a paper towel, strung on a thread.
Such mushroom beads are hung in a dry, warm place, and left until winter. It is enough to soak dry boletus in cold water for half an hour, then cook any dish you like from it. To give a richer creamy taste, the dried mushroom is soaked in milk. Also, dried boletus can be ground into powder and added to sauces as a seasoning.
You can prepare yellow boletus for the winter by freezing. Thoroughly washed, dried mushroom is divided into small portions, packed in bags and placed in the freezer. In winter, the fruiting body is thawed and cooked similarly to freshly picked boletus.
Conclusion
Boletus yellow - a representative of the family of porcini mushrooms, which are distinguished by excellent taste and rich aroma. The species is rarely found on the territory of Russia, as it is thermophilic. It differs from other members of the family in its bright yellow color, suitable for the preparation of any mushroom dishes.
