The semi-white mushroom is a representative of the Borovik genus. It has a round cap with a diameter of up to 15 cm. The skin is dense, firm, light brown in color and difficult to remove. Its pulp is soft, sweetish in taste and pale yellow. The height of the leg is about 5 cm, its surface is heterogeneous. This mushroom is edible and is suitable for both drying and pickling. It is an excellent ingredient for preparing first and second courses, various side dishes and salads. Another name for a semi-white mushroom is yellow-bark.
Composition and calorie content of semi-white mushroom
In its composition, "yellow boletus" is very similar to white. It also contains many different fatty acids. A large percentage is accounted for by polyunsaturated acids - linoleic and linolenic, there are also Omega-6 and Omega-9, which are extremely useful for the cardiovascular system. Sterols, digestible carbohydrates in the form of mono- and disaccharides, and essential acids are no less valuable. Of the latter, the mushroom contains lysine, valine, arginine, threonine. It also includes some nonessential acids, among which the most important are cysteine and tyrosine.
The calorie content of a semi-white mushroom per 100 g is 34 kcal, of which:
- Proteins - 3.7 g;
- Carbohydrates - 1.1 g;
- Fats - 1.7;
- Water - 87 g;
- Dietary fiber - 1.5 g;
- Ash - 1.1 g.
The semi-white mushroom is a rich source of various micronutrients. There is iron, fluorine, zinc, rubidium and cobalt. It also has beneficial effects on health due to its high macronutrient content. Potassium is the leader among them; the product is not deprived of phosphorus, magnesium, calcium, sulfur, chlorine.
"Yellow boletus" saturates the body with useful vitamins. It is just a storehouse of ascorbic acid, which is involved in strengthening the immune system. It also contains enough alpha-tocopherol (E), folates (B9), nicotinic acid (PP). Thiamine (B1), riboflavin (B2) and pantothenic acid (B5) account for a small percentage.
Heat treatment of a semi-white mushroom leads to the partial destruction of nutrients. That is why it is not recommended to cook it for a long time before use, 20 minutes is enough.
Description
The semi-white mushroom (Latin name Boletus impolitus) is better known among the people under the name "yellow boletus". His cap is quite large, from 5 to 15 cm. And some specimens are capable of reaching 20 cm. As the fungus grows, its cap changes its shape. At first, it is semicircular and, as it were, hugs the leg. As the specimen grows, the cap straightens out and can become almost flat. The peel of the mushroom cap does not come off. It is smooth and in some cases slightly wrinkled.
A semi-white mushroom, the photo of which can be seen in the article, has a matte cap of a clay or pale brown color scheme. In wet weather, a slimy coating forms on the surface of the cap.
The flesh of the mushroom is yellowish, firm and does not change color at the cut site. If you smell a freshly cut mushroom, you can smell a pronounced iodine smell. The taste of a raw semi-white mushroom is slightly sweet.
The stem also depends on the size of the mushroom. Its width can reach 6 cm, and its length - 15 cm. The stem of the mushroom is slightly rough and slightly fleecy at the base. Has the shape of a drop, expands downward. The color of the leg of the yellow boletus can be varied.Some specimens have a straw-colored leg that darkens slightly downward. In other mushrooms, the underside of the stem may be reddish.
The porous layer of the pain can reach 3 cm. In a young mushroom, it has a yellow color, and as it grows, it acquires a slightly olive tint. If you touch the porous layer with your hand, its color will remain unchanged.
Useful properties of a semi-white mushroom
Zheltebrik is quite low in calories, so it can be used by almost everyone. It is difficult to recover from it, despite the fact that it saturates the body quickly enough and satisfies hunger. This mushroom is considered not heavy on the stomach and is easy to digest. Its effect is equally beneficial on all organs - stomach, intestines, pancreas, liver, kidneys, bladder, brain. It is suitable both for children over 10-12 years old and for adults, especially the elderly.
Here are the effects that the product allows you to get:
- Boost immunity
... When its level is low, the human body is weakened, as a result of which it becomes more susceptible to the negative effects of various viruses and infections. This product allows you to prevent this by saturating the blood with ascorbic acid, which it contains in a decent amount. Due to this effect, the benefit of a semi-white fungus is to reduce the likelihood of developing ARVI, influenza, tuberculosis, tonsillitis, etc. - Restoration of the work of the heart
... Magnesium, potassium and phosphorus are vital for his health. It is these substances that strengthen the muscle of such an important organ, prevent atherosclerosis, hypertension, angina pectoris, arrhythmia, rheumatism and other cardiac diseases. All these minerals are more than contained in the caps of the representative of the Borovik genus. That is why they are very much needed by patients with hypertension, obesity and diabetes mellitus. - Strengthening bones
... To achieve this, it is necessary to regularly replenish the body's calcium and phosphorus stores. Their source is both the legs and the caps of the mushroom. Only 200 g of the product provide 50% of the daily human need for these minerals. As a result, it is possible to reliably protect the joints from destruction, to bring the likelihood of developing arthrosis, arthritis, osteochondrosis and other rheumatological diseases closer to zero. This makes the product indispensable for children, pregnant women and the elderly. - Prevention of dental diseases
... To achieve success in achieving this goal allows the fact that the product is a storehouse of phosphorus, calcium and fluorine. Without these minerals, it is impossible to strengthen tooth enamel and dentin, to avoid caries and gum damage. - Keeping your hair healthy
... So that they always shine, please with volume and do not fall out in excess of the norm, the body needs folic acid and iron. Thanks to them, the hair follicles are strengthened, the amount of dandruff is reduced, and blood circulation in the tissues improves. - Increased hemoglobin levels
... Iron and ascorbic acid are responsible for this, which work in conjunction with each other. Without the latter, normal assimilation of the former is impossible, with a deficiency of which anemia occurs. This condition is accompanied by migraine, weakness, dizziness, nausea, stool and heart failure. A semi-white mushroom will help prevent all this and quickly solve the problem, since it contains many such substances.
Important! After drying or freezing, the chemical composition of the semi-white fungus remains practically the same.
Habitat
A semi-white mushroom is easy to find in forests and forest-steppe parts of Europe. He loves warmth and moisture very much. In this regard, the yellow boletus chooses damp floodplain forests with a predominance of hornbeam, oak or beech. They can also sometimes be found in conifers, not far from pine trees.
The most widespread yellow pain is in Polesie, the central and southern part of Russia, in the Carpathian region. In central Russia, it practically does not occur. The collection period is August and September. Very rarely - mid-July.
Harm and contraindications to the use of semi-white mushroom
As with all mushrooms, half-white ones should not be carried away. It is best to eat them for lunch or dinner, but no later than 2-3 hours before bedtime - approximately that much time is needed for digestion. This is too heavy food for breakfast, which can cause indigestion for the whole day. This is especially true for children and pregnant women. You should definitely take it along with cereals, potatoes, pasta or just bread. Be prepared for severe heartburn if you overdo it.
Limit the use of yellow sticks should be in such situations:
- Children under 10 years old
... Having eaten these mushrooms, colic, belching, abdominal pains can disturb. This is due to the fact that the walls of the stomach and intestines at this age are very thin and quickly irritated by fiber, which is a part of the composition. - Serious kidney problems
... The product is dangerous only in case of acute inflammation of this organ, its prolapse, neoplasms. It is worth excluding it in this case because it is a source of nitrates, which are difficult to excrete from the body and give an unbearable load on the kidneys. - Diabetes
... You should not get carried away with a semi-white fungus, both with a disease of the first type and the second, it is able to increase the level of glucose. This is due to the fact that there are disaccharides in the composition.
Edibility
According to the assurances of experienced mushroom pickers, this type of boletus is considered one of the most delicious. According to the official classification of mushrooms, semi-white belongs to category No. 2. But in some sources you can find information according to which hemileccinum impolitum is considered conditionally edible.
Did you know? Despite the fact that during shrinkage, 80% of the water is removed from the mushrooms, they still remain a fairly high-calorie product, since the amount of protein in them ranges from 0.9 to 3.3%.
This is due to the specific odor that is emitted when the plant is harvested. Although, when boiling, all unpleasant discharge disappears. Long-term drying also helps in the fight against aroma.
Semi-white mushroom recipes
Zheltobrik is an excellent ingredient for preparing first and second courses, side dishes, various salads and pastries. With it, soups, stews, pilaf, pies, pies, rolls, casseroles and much more are very tasty. It is amazing fried, baked, boiled, salted. It is an ideal product for drying and freezing for the winter, as it retains all its taste and useful properties.
There are many recipes for semi-white mushroom, but we suggest stopping at these:
- Pilaf
... Boil mushrooms soaked for half an hour (250 g) and cut them into cubes. Then pour vegetable oil into the pan and fry this ingredient in it, adding chopped carrots and onions (1 pc. Each). At this time, rinse the long rice (2 cups) and set it to simmer over low heat, and after about 15 minutes, pour the prepared dressing into it. Next, salt and pepper the mixture, add oil to it (0.5 cups) and simmer under the lid for at least 15 minutes. - Soup-puree
... Boil mushrooms (350 g), fry them in oil, put them back in a pot of water. Add chopped potatoes (2-3 pcs.), Grated carrots and raw onions (1 head) to this. Cook all this for about 20 minutes, beat with a blender, then sprinkle with olives, grated processed cheese (1 pc.) And dill. The soup should not be very thick. - Stew
... First of all, peel, cut and fry 1 kg of potatoes until half cooked. Then stew the chopped white cabbage (half of a small head), chopped eggplant (1 pc.), Onions, carrots and peppers (1 pc.). Then wash, boil and add mushrooms (250 g). Season the mixture with salt and pepper, sprinkle with lemon juice, season with tomato (about 0.5 cups) and simmer over low heat for about 20 minutes, covered. - Pie
... First, prepare the filling - boil and fry 200 g of mushrooms along with one onion, pepper and salt the mixture. Next, knead the dough - combine 0.5 cups of sugar, 1 tsp. salt, a glass of kefir, 50 ml of vegetable oil and two eggs. Then stir well and whisk the mixture. Then put the dough on a greased baking sheet in a thin layer with the filling on top of it, and then make the final layer of dough again. Then you just need to put the baking dish in the oven and keep it there for 20-30 minutes. If you are afraid that the cake will burn, then the bottom of the container can be sprinkled with breadcrumbs or semolina. Semi-white mushroom recipes of such a plan are quite suitable for a multicooker. - Conservation
... This method of harvesting mushrooms implies, first of all, their cleansing, soaking for 2-3 hours and preliminary boiling for 15-20 minutes in salt water. For 2-3 half-liter jars, you will need about 1 kg of ingredients. While they are cooking, fry the onions (3 pieces), cut into rings. Then chop the garlic (10 cloves) and wash the cherry leaves (10). Then sterilize the cans, fold 5 pieces at the bottom. peppercorns, garlic and onions, which must be evenly distributed between the containers, and the rest of the ingredients. Next, discard the mushrooms on a sieve and let them drain, then fill the jars with them, add 1 tbsp each. l. vinegar and a solution of boiled water (1.5 liters), salt (2 tbsp. l.) and sugar (1 tsp.). They need to pour the mass completely, to the very edges of the container. After that, all that remains is to roll them up, turn them upside down, cover with a towel and leave for 2-3 days in a warm place. After this time, they are lowered into the basement or placed in the refrigerator. - Julienne
... To prepare it, cut and fry mushrooms (200 g), chicken fillet (250 g) and onions (2 pcs.). Next, stir the cream (50 ml) with the butter (20 g). Pour the resulting mass into the solid ingredients, salt, pepper and simmer over low heat, covered for 25 minutes. Then transfer it to clay pots and bake in the oven until crusty.
Semi-white mushrooms are ideal for drying and freezing. In the first case, they must first be cleaned of sand, earth and grass, washed well, soaked for a day, dried and taken out in the sun every day throughout the week, laying out on film. In winter, they can be folded on a baking sheet and kept for 2-3 hours at a temperature of 45-60 degrees. In this case, the door should not be tightly closed. You can understand that everything worked out for you by the crisp legs and hard, slightly curled hats. The dried mushrooms are transferred to plastic bags and stored in a dark, dry place.
Collection rules
It is best to go to the forest for half-white boletus in mid-August. From this time until mid-autumn, the mushroom bears fruit most actively. The most rapid growth of fruiting bodies usually occurs after rainy days.
You need to choose clean forests for collection, located away from industrial facilities and major roads. Since mushroom pulp quickly accumulates toxic substances in itself, fruit bodies grown in contaminated areas can be hazardous to health. It is better to collect young semi-white pains, they are denser in structure, pleasant to the taste and also contain a minimum of toxic substances from the air and soil in their pulp.
Advice! In order not to damage the mycelium of a semi-white pain, it is necessary to unscrew it from the ground with rotational movements by the leg. You can also use a sharp knife, but simply pulling out the fruiting body is not worth it - this destroys the underground part of the boletus.
