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The oak mushroom is a conditionally edible representative of a thermophilic species, which in the territory of the Russian Federation is found only in the Leningrad Region, the Caucasus, the Far East and Siberia.
Oak mushroom
Dubovik, mushroom: photo, distribution
Dubovik has this name because it is usually found in oak forests. In nature, it grows not only among thickets of oak and beech, but also among birches and other types of trees (rarely, but can be found). The oak tree loves calcareous soils in lighter forest areas. From July to September, the month bears fruit in deciduous and mixed forests of the Caucasus, Western Siberia, Krasnoyarsk Territory.
In Arkhyz and Teberda, you can find two types of this mushroom - ordinary (or olive-brown) and speckled oak tree.
These mushrooms also have local names: bruise, krasik, poddunnik or deaf boletus.
Characteristic features of the variety
Poddubnik belongs to the boletus genus and the Boletov family. The species has many representatives that differ from each other not only in appearance, but also in poisonousness / edibility. Despite this, all subspecies have common characteristics - the size of the fruiting body and the structure of the mycelium. A photo and a detailed description allow you to determine the main differences of this mushroom.
Appearance and structure
Poddubovik belongs to the highest mushrooms, therefore it is characterized by the presence of mycelium and fruit body. The mycelium is responsible for anchoring the entire body in the substrate and consists of hyphae - long white filaments that become thinner towards the periphery. Each hyphae is divided by septa into nuclear cells. They can only be viewed under a microscope. In appearance, the hyphae resemble a tangled web.
The mycelium gives rise to the sporulation organs or fruiting bodies that are above the soil. It is the structure of the fruiting body that makes it possible not only to classify the mushroom by taxonomy, but also to determine its edibility. The fruiting body consists of a stem and a cap. The size of the cap can reach 30 cm in diameter, and its thickness is 5-7 cm.
Place of distribution
Most often, subdubovik is found in mixed and deciduous forests of the temperate climatic zone. Poddubnik prefers calcareous soils. Grows in places with good lighting and high humidity. Dubovik can be found near oaks, lindens, birches, but it can also grow in open areas, such as fields.
This species also lives on rocky surfaces. Most of the oak groves are found in oak groves. This species is characterized by group growth, which greatly facilitates collection. Bruises can be found from mid-summer to September, and the peak is in mid-August.
Eating
It is very important to learn how to clearly determine whether a given mushroom belongs to edible species or not, since many subspecies of oak tree, which are similar to it, are poisonous. The poddubnik itself belongs to the conditionally edible class.
Eating poddubnik for food
This means that it needs to be thoroughly cooked before being cooked and eaten. To do this, it is first boiled in boiling water for 15-20 minutes, after which you can start cooking. The taste is very similar to porcini mushroom, because it is also often salted, fried and pickled.
Description of the mushroom
The size of the mushroom cap is about 20 centimeters in diameter. Moreover, at a young age, it has a hemispherical shape, reminiscent of suede, and in a humid environment it is slippery and sticky. After a certain time, it becomes cushion. The color has a yellow-brown or olive-brownish tone. The structure is quite fleshy. In a dry environment, the cap has a velvety surface.
The tubular layer has an olive-greenish tint. And the pores are reddish (closer to orange) color. Dubovik is a mushroom with a characteristic thick leg, which is thickened in the lower part, yellowish in color with a reddish-brown mesh. The yellow flesh (purple at the stem) of the common oak tree is dense. When pressed on the fleshy body, the leg and tubules turn blue. And at the site of the incision, the flesh turns blue.
Dubovik is an edible mushroom (belongs to the 2nd category). Has no distinct taste.
In nature, speckled oak wood also grows, which differs from the usual only in that it has a small reddish speck on the leg instead of a mesh pattern. Usually mushroom pickers rarely distinguish between them.
False doubles
IMPORTANT! The speckled oak tree has poisonous and edible counterparts.
The rose-golden oak tree is edible, but is poisonous when raw. The main difference is the color of the pulp in the leg, in the latter it is yellow at the base.
Rose gold boletus
Satanic mushroom (poisonous even after heat treatment). Rare. If you do not understand mushrooms, it is better not to collect oak trees. When eating it, a person gets severe poisoning (does not cause death). The poisonous double has a white cap with a gray tint, its flesh also turns blue when cut.
Satanic mushroom
Dubovik (mushroom) in cooking: nutritional properties
Oak wood itself is very tasty and quite popular for cooking. The peculiarity of the mushroom is its fleshy pulp and light, delicate aroma. Perfect for both pickling and pickling. Good in soups and broths.
Oak wood is also tasty when fried, seasoned with various sauces. And the mushroom itself can be used in the preparation of various sauces. Moreover, during heat treatment, it perfectly retains its useful qualities, is not very boiled down and gives any dish a noble mushroom taste. In addition, it is good to dry and freeze mushrooms by boiling them slightly in slightly salted water.
When to collect
The growth period of speckled oak tree is quite long: from May to October. It is better to collect the harvest in July, since at this time the maximum level of fruiting is observed. By October, some mushrooms become too large and empty inside, and are difficult to process when they grow out of medium size.
For collection, a small sharp knife is used, with which the boletus is carefully cut off and placed in a storage container. It can be a wicker basket or an enamel bucket.
Dubovik in medicine
Oddly enough, its benefits are enormous. The mushroom oak tree, which contains beta-glucans, has a positive effect on the entire human immune system.
These mushrooms are known in medicine for their ability to fight the formation of malignant tumors. The amino acids that make up the fungus help to improve memory, coordination of movements and reduce the possibility of developing atherosclerosis.
Also excellent are tinctures and various balms made on the basis of oak wood, which have been used since ancient times for chronic fatigue, overwork, nervous disorders and depression.
Collection and application
Due to the high content of organic substances, oak wood is used for the manufacture of antibiotics and in folk medicine, and edible species collected in time are also used for the preparation of various hot dishes, pickles, as a component of seasonings.
When and how to collect correctly?
Mid-July is considered the beginning of the oak tree harvesting season. However, the peak yield occurs in early September. It grows mainly in clusters under trees, which makes it much easier to find. Mushroom picking begins early in the morning before they are heated in the sun (otherwise their shelf life will be significantly reduced).
Recipes and processing features
First of all, before cooking, the mushroom is kept in boiling water for 15-20 minutes. Then proceed directly to cooking. Eating raw mushrooms can lead to poisoning, which is manifested by acute dyspeptic disorders.
Pickled oak wood
Most often, oak wood is pickled or fried. The marinade is made from garlic, bay leaves, black pepper, dill, cloves, sugar and sea salt. For marinating, add all the ingredients in 200 ml of water and boil for 5 minutes, then put the mushrooms and boil the same amount. Boiled mushrooms are laid out in jars, vinegar is added to them, and the jars are carefully closed.
The recipe for fried mushrooms with potatoes is especially popular. To do this, the mushrooms are initially fried with onions and oil, after which potatoes are added. After frying, sour cream is added to the dish and baked in the oven. After cooking, you can sprinkle with herbs and garlic.
Useful properties and restrictions to use
In addition to cooking, oak tree is used in medicine for the preparation of the antibiotic bolitol. The pulp has immunostimulating properties. In its composition, the mushroom contains amino acids that improve memory, and also contribute to the prevention of atherosclerosis.
Useful properties of Dubovik
In addition, eating helps to eliminate dyspeptic disorders and improves the performance of the digestive tract, reduces the amount of glucose in the blood. The beneficial substances of the poddubnik accelerate the metabolism, which leads to a decrease in body weight.
In folk medicine, tinctures were prepared from this type, which were taken in case of malaise and disorders of the nervous system. The composition of the mushroom includes proteins, fats, carbohydrates, vitamins A, C, B1 and B2, zinc, magnesium, ferum, manganese.
Contraindications
Dubovik is a harmless mushroom, but you need to be very careful during the harvesting period. It is easy to confuse it with a poisonous mushroom (satanic), which outwardly is very similar to it.
The main difference between a poisonous mushroom is an unpleasant pungent odor and a grayish-green tint at the cap. Even at the break in the oak tree, the flesh becomes a distinctly blue color, in the poisonous satanic one it turns blue and quickly recovers again. The legs are also different: in a poisonous mushroom, it is thick and tuberous, with a reddish reticular pattern, in an oak tree there is either no mesh on the leg, or it is brownish-pink.
In addition, it should be noted that, in general, mushrooms are a rather specific food that contains natural chitin, which brings considerable benefits to the body. But children under 12 years of age do not yet have enzymes capable of assimilating such a substance. In this regard, it is better for children to limit the intake of dishes containing mushrooms.
In any case, mushroom pickers should always remember about careful preliminary boiling (followed by draining the liquid). If the mushrooms are poorly cooked, they can cause some digestive upset.
How to distinguish edible from inedible
You don't need to be a professional to understand which mushroom you saw in the forest, and which one can be picked and cooked, and which one cannot be. Despite the fact that edible oak trees look like an inedible species (even poisonous), they are not difficult to distinguish. Such mushrooms are also called false doubles. You can distinguish them by their light cap and smell - a poisonous mushroom has a rich and pungent unpleasant odor, and its cap is usually much lighter than that of an ordinary oak tree.
Cooking
Thanks to its useful composition and excellent taste, this product is widely used in various fields of production.
There are a variety of methods for preparing poddubnik. But before cooking any dish, the fruit bodies are boiled, since they are recognized as conditionally edible.
First, the mushrooms are washed twice in clean water. Then they are cut into pieces of the required size, transferred to a saucepan, poured with water, slightly salted. You need to cook for 15 minutes, then boil again for the same amount of time. At each stage, the water is changed.
Soup with poddubniki
Required components:
- carrots and onions - 1 pc.;
- potatoes - 3-4 pcs.;
- boiled whole mushrooms - 5-6 pcs.;
- vegetable oil - 1-2 tbsp. l .;
- salt, spices - to taste.
The fruit bodies are crushed into pieces, then transferred to a saucepan, poured with water, boiled over low heat, not forgetting to periodically remove the foam. After that, salt and pepper to taste.
While the mushrooms are boiling, you can peel the onion, chop finely, grate the carrot on a coarse grater, fry it all in vegetable oil until golden brown.
Cut the potatoes into cubes, transfer to the mushrooms along with the frying. Cook until the potatoes are fully cooked.
Serve such a soup, preferably with sour cream and chopped herbs (dill, parsley).
Pickled podduboviki
Podduboviki are delicious pickled
For pickling, you need 1 kg of pre-boiled fruit bodies. They are placed in a saucepan with water, salted, boiled for 15 minutes.
Then the broth is drained, poured again with clean water, a little salt, a couple of black peppercorns and a leaf of lavrushka are added, boil for the same amount of time.
Next, you need to prepare the marinade to your liking from water, salt, sugar and spices. Add 1-2 tablespoons to it. vinegar and 2 pinches of citric acid (if citric acid is not provided in your recipe, do not add).
Advice. When marinating, be guided by your marinade recipe, and you can spy on the Internet or a cookbook for additional ingredients.
Put the mushrooms in a colander, and when the liquid drains, place them in a saucepan, pour marinade, boil for 5 minutes and transfer to a jar, pour over the remaining brine after cooking, pour vinegar on top, close the lid tightly and put it in the basement or refrigerate.
Mushroom solyanka
To prepare this dish you will need:
The preparation of this dish consists of several stages.
- Pre-boiled mushrooms must be cut into small pieces.
- Fry the mushroom slices in vegetable oil along with the finely chopped onion.
- After 10 minutes of frying, add pickled cucumber cubes.
- Chop half of the cabbage, simmer in a cauldron over low heat for about 30 minutes. Add sugar, tomato paste and spices to your taste.
- Combine the cabbage with a roast in one bowl, add a little water, put in the oven for baking at 180 ° C for 10-15 minutes.
The finished dish is served with sour cream and finely chopped herbs.
For your information. To enhance the taste, you can add a little sauerkraut to the dish. In this case, so that the hodgepodge does not turn out sour, pickled or salted mushrooms cannot be put in it. For these purposes, fresh or boiled are better suited.
Mushroom paste
To prepare a fragrant paste, you will need several ingredients:
- boiled mushrooms - 200 g;
- grated hard cheese - 200 g;
- low-fat cottage cheese - 100 g;
- chopped walnuts - 2 tbsp. l .;
- mushroom broth - 10 tbsp. l .;
- finely chopped dill or parsley greens - 2 tbsp. l .;
- vegetable oil - 1-2 tbsp. l .;
- salt, pepper - to taste;
- parsley for decoration.
Fry the boiled mushrooms in vegetable oil until golden brown, after cooling, grind in a blender. Stir cottage cheese grated through a sieve with grated cheese, add to mushrooms, salt and pepper. Cover with walnuts and sprinkle with herbs. Beat again with a blender until smooth.
Place the resulting mushroom sauce over the pasta. Garnish with parsley before serving.
Speckled oak tree edible or not
Red-legged boletus is classified as conditionally edible. It should be eaten only after preliminary boiling. Mushrooms can be salted, dried, boiled, and pickled.
A warning! Tasting raw fruits is not recommended, as intestinal problems may arise.
Speckled oak is tasty and healthy. It contains a mass of trace elements necessary for humans:
- Iron helps maintain hemoglobin levels.
- Copper helps form the cells of the pituitary gland.
- Zinc improves the functioning of the digestive system and metabolic processes.
The presence of nutrients increases immunity, strengthens the heart and blood vessels, and helps to normalize blood pressure. And this, in turn, protects a person from atherosclerosis. Antioxidant, antiviral and anti-inflammatory properties are also inherent in speckled oak trees.
Attention! Some sources indicate that the consumption of this forest product can prevent the development of cancer cells.
Description of the appearance of the poddubnik
Many mushroom pickers know what an oak tree looks like. But many lovers of these forest gifts pass by the oak tree, mistaking it, at best, for inedible. But in fact, the dishes made from it are very tasty and healthy. In addition, the bruise has healing properties that few people know about.
Dubovik belongs to the Boletov family. Its other names are olive-brown oak, common oak, poddubik, oak, dirty brown sick.
The hat is of a convex shape, with a radius of 7 - 8 cm, color: different shades of brown - from yellow to red. Moreover, in young mushrooms, the cap is lighter, and in old ones it is much darker. Turns blue when broken, velvety. It is impossible to remove the skin from the cap.
Dubovik is the name of this edible mushroom of the second category.
The flesh of podduboviks is fleshy, spongy, white or with a yellowish tinge, at the point of articulation with the leg it is reddish. When broken, it turns blue.
The spongy part is reddish with an ocher tint, its pores are purple in color with an orange tint, the tubes themselves are not wide, they can be yellow, sometimes with an olive tint. When pressed, the spongy layer changes color - at first it turns blue, then becomes brownish.
The leg is voluminous, incomplete, similar in shape to a barrel. In old mushrooms, it becomes like a cylinder or a mace. It can reach a height of 10 - 12 cm, in a radius - up to 3 cm. At the cap it is painted yellow, at the bottom - with a reddish tint and a reddish mesh on a yellow leg. Also, spots of red or green color may appear over the entire surface. The aroma of mushrooms is not strong, but pleasant.
Also read: Where does Gorchak mushroom grow and what does it look like?
