Polish white fungus: description, habitat, culinary properties

Polish white mushroom is referred to the second category of edibility. It is quite delicious and popular in some regions, especially late autumn, when there are no other painful ones. In European countries the Polish white mushroom is very much appreciated and is considered excellent for its taste qualities. Soup is cooked from it, roasts are cooked, dried, marinated, salted, frozen. It is believed that to taste it strongly resembles a boletus. An interesting fact is that unclean merchants sometimes try to sell dried Polish instead of real white to inexperienced buyers.

Description

Polish white mushroom has a hat, hemispherical at an early age and flat-convex, convex or cushioned in maturity. In old age, it flattened. Diameter - up to 20 cm. The color of the cap can have different tones: light brown-red, olive-brown chestnut, brownish, chocolate and dark brown, occasionally black-brown. In rainy weather, the shade becomes darker. At young macromycetes its edges are bent, and at mature they rise. The skin of the cap is dry, smooth, velvety to the touch, in damp weather - shiny and oily. It is not removed. Tubular layer is yellowish. If you press on it, there will appear bluish, bluish, blue-green or even brownish-brown spots. Tubules in the fungus are round, notched or angular. The pores can be wide, medium sized or small.

The height of the foot is 3-12 cm (average), the thickness is 1-4 cm. It is cylindrical, dense, tuberous or with a sharp base, smooth or fibrous, solid, sometimes slightly curved. The leg can be colored in the following tones: yellowish-brownish, light brown, brown, yellow-brown. When pressed, it turns blue, and then turns brown. The flesh of the fungus is fleshy, dense, with a pronounced mushroom or fruity aroma and sweetish flavor. In color it is light yellow or whitish, under the skin is brown. On slices and slices, the flesh first acquires a bluish tinge, then turns brown, and then again turns white. In young macromycetes, it is firm, but softens with age. Spore powder has an olive-brown or brown-green color. In general, the Polish white mushroom is very impressive. Photos of it are available in this article.

Habitat

The white Polish mushroom grows on acidic grounds (under chestnut, beech and oak trees), as well as in coniferous forests under old pine and fir trees. Prefers sandy mossy soils, litter of fallen leaves, lowlands, can grow in the mountains. Distributed in the temperate zone of the Northern Hemisphere. Polish ceps are more common in the European part of the Russian Federation. They are collected in June-November.

Doubles

Inexperienced "quiet hunters" often confuse the Polish with a spruce or birch variety of white fungus. However, it is not difficult to distinguish them. In the classic white fungus, the leg is lighter, barrel-shaped and does not turn blue when pressed. By the same signs, macromycete is differentiated from bile fungus, which is inedible. Much more Polish white mushroom is similar to some species of mosses, to which he himself belongs. For example, the flyworm is brown, mottled and green. However, these mushrooms are edible and are not dangerous for health.