Content
Oak Kele (Suillellus queletii) is a rare mushroom, which is why not every mushroom picker knows it. And if they do, they pass it by, because they consider it inedible. In fact, it is a useful product, rich in substances and microelements, highly appreciated by the inhabitants of the Caucasus and the Far East. The species has a wide range of culinary and medicinal uses. Other names are Kele or smoothbore.
What Kele Duboviks look like
Dubovik Kele is a representative of higher mushrooms, since it has a mycelium and a fruit body. Thanks to the first, the mushroom is fixed in the ground. It consists of long white strings called hyphae. They can be viewed under a microscope.
Dubovik got its name from the scientist L. Kele from France. He was the very first to describe this species. In some sources, oak wood is called poisonous, but rather due to the fact that eating it raw leads to cramps, diarrhea and other intestinal problems.
Typically, each mushroom has its counterparts, which may not be suitable for human consumption. Therefore, it is important to know what a particular mushroom looks like, and it is best to carefully consider the photo.
Hat
This representative, who prefers to grow under oak trees, has a brick head. In young specimens, it is in the form of a ball, which closes on a leg. Subsequently, its edges rise upward, which makes the hat look like a pillow.
If there is no rain, the velvety surface of the cap remains dry. After precipitation, mucus appears on it. In old mushrooms, it reaches 15 cm in diameter.
Leg
Oak Kele stands out among its congeners with a short (no more than 10 cm) and thick (up to 5 cm in diameter) leg. The middle part is thickened and covered with whitish mycelium. Growths in the form of reddish scales are visible on the yellow stalk.
Pulp
The pulp is firm, yellow in color, but only until the moment of cutting. It quickly turns blue. The mushroom has a faint aroma, sour taste.
Spore powder
Bolet Kele is a tubular mushroom. The tubes are reddish yellow, very small. Inside they are yellow. If you press on them, they begin to turn blue.
The spores are medium, smooth, spindle-shaped. The color of the spore powder is greenish brown.
Where do Kele's oak trees grow
On the territory of Russia, a large number of Kele ailments can be found in the Caucasus and the Far East. They prefer light oak and deciduous forests. They are less common in conifers or forest trees.
Duboviks prefer acidic bad soil, where moss grows, there is grass and fallen leaves. Fruiting begins in May and lasts until mid-June. Then from August to October, until the frost begins.
They grow in small families, sometimes up to 10-12 pieces. Next to Kele's oak trees there are:
- chanterelles;
- White mushrooms;
- variegated flyworms;
- blue-yellow russula.
Is it possible to eat Kele's oak trees
Dubovik Kele refers to conditionally edible, that is, it can be eaten, but not raw. In short, heat treatment is required. After boiling, you can prepare various dishes.
False doubles
Boleta Kele has his counterparts. Some of them are quite edible, while collecting others you need to be careful, as they are toxic, can lead to poisoning and serious problems.
Borovik Fechtner
He has a light cap on a reddish stalk. The spore layer is yellow. On slices and when pressed, it starts to turn blue. It bears fruit in the same places as the Kele oak tree.
Boletus Burroughs
This doppelgänger has a pale, white-fleshed hat. It does not turn blue on the cut. The mushroom is edible, it is not necessary to pre-boil it. It grows only in North America.
Satanic mushroom
In this poisonous representative, the flesh on the cut first turns blue, then begins to turn red. The pores are red, on the legs there are dots or a mesh pattern of the same color. The cap is whitish or grayish-green.
Collection rules
They begin to collect forest fruits in mid-July and until frost. In one place you can collect a large number, as they grow in families. It is best to go to the forest in the morning so that the harvested crop will last longer.
You should not pay attention to old specimens, since harmful substances have already accumulated in them. After cutting from Kele's oak trees, they shake off the soil, leaves, and debris. In the basket, they should lie with the hat down.
Use
Dubovik Kele is appreciated for its taste and nutritional value. It is edible, but only after heat treatment. The mushroom is famous for its fleshy pulp with a delicate aroma.
The culinary consumption is varied. The product can be:
- salt;
- marinate,
- dry;
- freeze;
- add to soups and as stuffing for stuffed cabbage rolls;
- use for mushroom sauces.
Heat treatment does not destroy the beneficial properties of the mushroom. During cooking, it decreases slightly in volume.
Mushrooms are no less valued in medicine:
- Due to beta-glucans, Kele Duboviks are able to strengthen the immune system.
- Possesses anti-inflammatory properties. Regular consumption reduces the risk of developing cancer.
- The presence of amino acids helps to improve memory, coordination of movement, and postpones the development of atherosclerosis for many years.
Kele Duboviks are used to make various balms and tinctures, which are widely used for depression, stress and overwork.
Conclusion
Dubovik Kele is a conditionally edible mushroom. After collection, if there is no time to immediately start processing, it must be stored in the refrigerator. But only for two days. If the mushrooms are intended for freezing for the winter, they are pre-boiled in salted water.
