Boletus Aurantiacus
Warning: Invalid argument supplied for foreach() in /home/aspivey/public_html/roofing.mktips.info/wp-content/plugins/amazonfeed/php/amazonfeed.class.php on line 354
Warning: Invalid argument supplied for foreach() in /home/aspivey/public_html/roofing.mktips.info/wp-content/plugins/amazonfeed/php/amazonfeed.class.php on line 354
Both species can be found in large numbers in various types of woods even when other Boletus species are hard to find. However, because of their soft flesh (particularly Boletus chrysentereon), they do not transport very well and are often attacked by other fungi which cover them with mould.
Boletus subtomentosus, which is tougher than B. chrysentereon, is more popular with mushroom- pickers, though one species is often mistaken for the other. The cap of Boletus subtomentosus does not crack and the layer of flesh immediately under its cuticle does not contain the carmine-red pigment; its pores are a deep chrome-yellow and the stipe is usually ribbed at the top and tapers downwards.
It is an excellent edible mushroom with an attractive appearance, and has the advantage of not being attacked by insect larvae. It can be prepared in a number of ways and is particularly suitable for coating in breadcrumbs. It is an important ingredient of some brown soups and can also be pickled in vinegar or salt. When used for cooking, the fruit-bodies are usually cut direct into the boiling water to stop their flesh turning black. It grows both in valleys and on mountain slopes in the temperate zones of the northern hemisphere.
Boletus versipellis is similar to the preceding species. It has a reddish-brown cap, but in contrast to Boletus aurantiacus, it grows predominantly under birch trees and also its cap is rather lighter in colour, and vividly brownish-orange or yellowish- brown ; the scales on the stipe are black or brownish-black; the tubes are greyish even when young, and the originally whitish flesh becomes pink to greyish-violet when cut. The stipe at the base is a greenish-blue but this colouring is sometimes found in Boletus aurantiacus too.
This species is also a good edible mushroom, suitable for a number of cooking methods, and especially for frying in breadcrumbs. It is indigenous to the majority of countries in the temperate zone of the northern hemisphere, where it is ahvays associated with birch trees.
Boletus variegatus grows in pine forests on acid, non-calcareous and especially sandy soils. It often grows in large numbers and in some regions is quite popular. Its young fruit-bodies are particularly substantial and tasty. It is a useful ingredient for soups, sauces and is also good pickled in vinegar.
