Mushroom red-head: forest delicacy

Any domestic mushroom picker knows that in our forests there are not only edible, but also extremely tasty mushrooms. They have served since ancient times not only for man, but also for many animals. These include the fungus redhead, which is often called the boletus.

Not everyone knows that the first time to eat it is possible during the flowering of rye, when the first specimens appear in the forests. But they are much more likely to be found at the end of July and in August.

They begin to grow rapidly, when the earth warms up well and enough rains pass. Their growth continues to about until the end of the deciduous trees.

Despite the love of well-watered soil, the redhead mushroom is one of the few representatives of the mushroom tribe, which from time to time is found even in relatively dry aspen groves. But if there is cold and dry weather, the chances for this are very small.

Its structure is close to the tubular type, and as far as edibility is concerned, it belongs to the second group in terms of nutritional value. The hat is very fleshy, pillow-shaped, yellow-red or orange-red. In young mushrooms, the bottom of the cap is white, but in due course it becomes gray.

Leg straight and slightly thickened at base, white with transverse dashes of black color. The incised flesh has a rich cream-white color, which first turns blue, and later becomes dark purple. Because of this fungus red-head inexperienced mushroom pickers are often mistaken for a toadstool.

As follows from its second name, it is often possible to find the boletus at the base of these deciduous trees, but it is often found under birches.

By the way, it is because of this that the redhead mushroom is confused with its close "relative", poderezozovikom. However, it should be noted that they really belong to close species.

But you will never see a podberezovik in the mowed fields, while its "red-headed" brother grows there quite often.

Note that these wonderful fungi are the most desired for the majority of gatherers in the middle band, since more valuable categories we do not meet very often.

Their collection facilitates the fact that they grow in clusters. Having found one, look around: the mushroom redheads often "live" in large families, so that you have every chance to quickly get a full basket.

In addition, in its popularity is not the last role play and taste. Their delicate and very rich taste is highly appreciated by professional culinary specialists. Fried apricots with potatoes or mushroom soup of them are served even in the best restaurants, let alone talking about "folk art".

Doctors also indicate that there is another positive feature in the redhead. Of course, it is difficult for him to compete in this with white mushrooms, but still the booster produces well from the body heavy metals and radionuclides, which makes it indispensable in dietary and therapeutic nutrition.

Thus, the redhead mushroom, the photo of which is in the article, being discovered by you in the forest, is worthy to take an honorable place among the trophies of "quiet hunting" in your basket.