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Boletus

Boletus

Boletus is a genus of mushroom-producing fungi, comprising over 100 species. The genus Boletus was originally broadly defined and described by Carl Linnaeus in 1753, essentially containing all fungi with hymenial pores instead of gills. Since then, other genera have been defined gradually, such as Tylopilus by Petter Adolf Karsten in 1881, and old names such as Leccinum have been resurrected or redefined. Some mushrooms listed in older books as members of the genus have now been placed in separate genera. These include such as Boletus scaber, now Leccinum scabrum, Tylopilus felleus, Chalciporus piperatus and Suillus luteus. Most boletes have been found to be ectomycorrhizal fungi, which mean that they form a mutualistic relationship with the roots system of certain kinds of plants. More recently, Boletus has been found to be massively polyphyletic, with only a small percentage of the over 300 species that have been assigned to Boletus actually belonging there and necessitating the description and resurrection of many more genera.

The name is derived from the Latin term bōlētus 'mushroom' from the Ancient Greek βωλίτης, bōlitēs, ultimately from βῶλος, bōlos 'lump' or 'clod'. However, the βωλίτης of Galen is thought to have been the much prized Amanita caesarea.

White mushroom, or boletus, is a mushroom from the genus Borovik. The name reflects the property of the pulp not to change color on the cut. Found everywhere, widely distributed; differs in a variety of shapes and colors. Traditionally refers to the most valuable edible mushrooms.

Boletus is a genus of mushrooms in the Boletaceae family. Borovik is also called one of the most common species of this genus - white mushroom. Some mycologists often include representatives of the genus Mokhovik in the genus Borovik. Mushrooms have long been used as food.

Nutritional value and chemical composition of "boletus mushroom".

Nutrient Amount % of the norm in 100 kcal

Calories 34 kcal 5.9%

Proteins 3.7 g 14.4%

Fat 1.7 g 8.8%

Carbohydrates 1.1 g 1.5%

Cooking time for mushrooms is from 30 to 60 minutes. Before cooking, mushrooms must be washed and cleaned. How long to cook mushrooms: Rinse the mushrooms, separate the caps from the legs and soak immediately.

In the first days of July, the season of mushrooms begins, and at the end of the first decade of July, the most desirable mushrooms for the mushroom picker are porcini mushrooms. At the same time, according to the calendar, the first russula appear - the most fruitful mushrooms. They can be found in almost any forest from July to late autumn frosts.

The boletus, like many of its other brethren (for example, boletus and boletus), owes its origin to its name to its habitat. That is why this mushroom is called so because it can be found most often and in large quantities in pine forests.

Mushrooms are edible mushrooms and awarded the first and second degree of nutritional value. In addition, with their pleasant taste, they conquered mushroom pickers from ancient times, and skillful housewives appreciated many ways of preparing them.

Timeline

Further Resources

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List of Boletus species

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