Where does chestnut mushroom grow? Chestnut mushroom (Kashtanovik) • The Red Data Book of the Ryazan region What mushrooms grow under a chestnut

Chestnut mushroom or chestnut gyroporus is a species of tubular cap mushrooms, a representative of the genus Gyroporus of the Gyroporaceae family. Outwardly, it resembles a white mushroom, but differs from the latter in a brownish leg, which in a chestnut mushroom is hollow or with voids.

The fungus is also known as chestnut mushroom, hare mushroom, sand mushroom.

Characteristics of chestnut mushroom

Hat

The color of the cap of the chestnut mushroom is rusty-brown, red-brown or chestnut-brown, in a young mushroom its shape is convex, as it grows older, the cap becomes flat or cushion-shaped, the diameter is from 4 to 11 cm. The surface of the cap in young chestnut mushrooms is velvety or slightly fluffy, often becomes naked with age. During dry weather, the mushroom cap often cracks. The tubules are white, in the old mushroom they are yellow, they do not change color on the cut, they are adherent at the stem, gradually become free, their length is up to 8 mm. The pores are small, rounded, at first white, then yellow, brown spots remain when pressed.

pulp

The pulp is white, the color does not change at the break, the aroma is weak, mushroom, the taste resembles a hazelnut.

Leg

The stem is cylindrical in shape, slightly thickened at the base, in a young fungus it is solid, with cavities appearing in it with age. The color usually approaches the color of the cap, or lighter. Leg length 3.5-8 cm, diameter 0.8-3 cm.

Chestnut mushroom forms mycorrhiza with deciduous trees (oaks, beeches, chestnuts), occasionally also with conifers (pines).

This species is found in light broad-leaved and mixed forests, on forest edges. It usually grows on sandy soils. Fruits singly or in small groups.

The distribution area of the chestnut fungus includes the northern temperate zone, ranging from France to the European part of Russia, as well as the North Caucasus, Western Siberia, and the Far East. It is a rare species.

The fruiting season for chestnut mushroom begins in July and continues until the end of September.

Chestnut mushroom belongs to good quality edible mushrooms, sometimes during boiling the mushroom acquires a bitter taste. Basically, chestnut mushroom is used for drying, while bitterness always disappears. Also in cooking, chestnut mushroom is used for fresh frying.

Chestnut mushrooms are never used only for salting and pickling, since the brine in which this mushroom is preserved will be bitter, and dishes with it will lose their taste.

Types of chestnut mushroom

The fungus is also known as bruise, birch gyropore.

The diameter of the cap of this species is 5-15 cm, the shape is from convex to flat, the color is straw-yellow, brown-yellow or grayish-brown, when pressed, the cap turns blue. The skin is matte, dry, velvety. The pulp of the fungus is brittle, white or cream in color, at the break it becomes cornflower blue characteristic color, which distinguishes the mushroom from other types of boletes (they become dark blue, almost black). The aroma and taste are pleasant. The stalk thickens at the base, the young fungus is solid, with age, voids appear in it and it gradually becomes hollow, the color of the stalk is either the same as that of the cap, or white, the stalk is 5-10 cm long, 1.5-3 cm thick .

The fungus grows in deciduous and mixed forests, often under birches, as it forms mycorrhiza with them. Rarely found under chestnuts or oaks. Usually grows in sandy soils. The distribution area of \u200b\u200bGyroporus blue includes the northern temperate zone, the mushroom is rare, included in the Red Book of Russia.

The fruiting season for it lasts from July to September.

The mushroom is edible, does not have a bitter taste, which is characteristic of chestnut gyroporus, and is considered a valuable mushroom. In cooking, it is used for drying and preparing sauces.

Poisonous and inedible types of chestnut mushroom

The inedible counterpart for the chestnut mushroom is the same as for the semi-porcini mushroom. It is a gall fungus, with which the chestnut mushroom combines both external similarity and the bitter taste of the pulp.

Inedible mushroom due to bitter taste. It belongs to the genus Tylopilus in the Boletaceae family.

It grows in coniferous forests, mainly on sandy soil, rarely, the fruiting season lasts from July to October.

The cap reaches 10 cm in diameter, the shape is convex, in old mushrooms it is flat-convex, smooth, dry, brownish or brownish in color from above. The flesh is white, thick, soft, turns pink on the cut, the smell is not pronounced, the taste is very bitter. The tubular layer of a young fungus is white, gradually becoming dirty pink. Spores are smooth, pink. The leg is up to 7 cm long, 1 to 3 cm in diameter, swollen, creamy-ocher in color, with a dark brown mesh pattern.

During cooking, the bitterness of the gall fungus does not disappear, but only intensifies. To get rid of it, gall fungus is sometimes soaked in salt water, but usually the fungus is considered inedible.

The resemblance to poisonous mushrooms for the chestnut mushroom has not been described.

To grow a chestnut mushroom, the soil is loosened under a deciduous tree (oak, chestnut) and the mycelium of the fungus is evenly scattered over the surface. From above, the plot is covered with a mixture of equal parts of humus and garden or forest soil.

Landing is carried out at any time of the year; in dry weather, the site is watered at the rate of 10 liters of water per 1 m2. Approximately 5 months after planting, the first crop appears. The mushroom picker lives as long as the tree under which it is planted.

Calorie chestnut mushroom

100 g of fresh chestnut mushroom contains about 19 kcal, of which:

Proteins, g……………….. 1.7
Fats, g……………….. 0.7
Carbohydrates, g…….…….1.5

Chestnut mushroom grows quite rarely and is included in the Red Book of Russia.
The substance boletol, which has antibiotic activity, was obtained from the fungus.

Gyroporus chestnut ( lat. Gyroporus castaneus), is a species of tubular cap mushrooms of the genus Gyroporus of the Boletov family. It resembles a porcini mushroom, but the stem is brownish in color and hollow or with voids.

Other names:

Gyroporus chestnut
chestnut
hare mushroom

Hat:

Rusty-brown, red-brown or chestnut-brown, convex in young chestnut mushrooms, flat or cushion-shaped in maturity, 40-110 mm in diameter. The surface of the cap of Chestnut Gyroporus is initially velvety or slightly fluffy, later it becomes bare. In dry weather, often cracking. The tubules are white at first, yellow at maturity, not blue on the cut, at the stem at first accreted, later free, up to 8 mm long. The pores are small, rounded, at first white, then yellow, with pressure on them, brown spots remain.

Leg:

Central or eccentric, irregularly cylindrical or club-shaped, flattened, naked, dry, red-brown, 35-80 mm high and 8-30 mm thick. Solid inside, later with cotton filling, by maturity hollow or with chambers.

Pulp:

White, does not change color when cut. At first firm, fleshy, fragile with age, the taste and smell are inexpressive.

Spore powder:

Pale yellow.

Disputes:

7-10 x 4-6 microns, ellipsoid, smooth, colorless or with a delicate yellowish tint.

Growth:

Chestnut mushroom grows from July to November in deciduous and coniferous forests. Most often grows on sandy soil in warm, dry areas. Fruiting bodies grow singly, scattered.

Use:

A little-known edible mushroom, but in terms of taste it cannot be compared with blue gyroporus. When cooked, it acquires a bitter taste. When dried, the bitterness disappears. Therefore, the chestnut tree is suitable mainly for drying.

The most coveted prey of domestic mushroom pickers - boletus - has twins, at first glance very similar to it. These species include a large, edible and also rare chestnut mushroom. In Russia, it is listed in the Red Book.

Chestnut mushroom or chestnut gyroporus (Gyroporus castaneus) is edible, has synonymous names chestnut, hare mushroom.

The species has the following features:

orange-brown, chestnut, reddish-brown velvety hat with a minimum diameter of 4 cm and a maximum diameter of 10 cm. The convex shape later becomes flat, and even edges rise, wrapping the tubular layer upwards;
the tubular layer is initially adherent, whitish or creamy yellow, tubules with medium pores. In mature mushrooms, it becomes almost free, lagging behind the stem. When pressed, the tubular layer acquires a brownish color;
spores are light yellow;
a reddish-brown leg of a cylindrical shape, sometimes eccentric, with a dry surface, initially dense, later looser areas and cavities form in it. The largest dimensions of the leg - length 8 cm, thickness 3 cm;
the flesh is yellowish, at the break and cut, the color does not change either in the cap or in the leg, it has a slight nutty smell and taste.

Places of distribution and fruiting period

Chestnut fungus settles on warm, dry areas of sandy soils in broad-leaved groves, under oaks, in pine forests and mixed forests of a similar composition. It is very rare, grows singly or in small groups. It bears fruit from July to September inclusive, and in warm autumn it also occurs in October.

Similar types and differences from them

Chestnut Gyroporus differs from Boletus Boletus in the intense color of the stem and does not have poisonous twins. It is especially similar to the edible Polish mushroom (Boletus badius), which is much smaller in size, and the tasty related Gyroporus bluish or bruise (Gyroporus cyanescens), characterized in that the color of its break and cut quickly acquires an intense blue color.

Similar to chestnut, an inedible and very bitter gall fungus (Tylopilus felleus), it is easily recognizable by its pinkish tubular layer.

Edibility

Chestnut is classified as an edible mushroom of the second taste category. Its characteristic culinary feature is a more or less pronounced bitter aftertaste after boiling. Therefore, fruiting bodies are either fried or dried, but in Russia, the collection and harvesting of this protected species is equated with poaching. Chestnut gyroporus is freely eaten only by long-eared forest dwellers - it is not without reason that it was called "hare mushroom".

Edible chestnut mushrooms are extremely rare in domestic forests. It is better to leave a rare species untouched and report the place of the find to the environmental service, which keeps records of such sites.

Rare but surprisingly tasty edible mushrooms include chestnut mushroom, also called chestnut mushroom, sand mushroom or hare mushroom. It belongs to the hat, is a representative of the Boletov family. Due to the fact that it is rare in nature, the mushroom is listed in the Red Book of Russia.

Cap Description

Chestnut gyroporus - that is what chestnut mushroom is called in science - does not have specific distinguishing features and therefore is little recognizable even by experienced mushroom pickers. In appearance, it is almost a complete analogue of the Polish mushroom, differing from it not only in a larger hat and stem, but also in a less bright color. It also resembles a porcini mushroom, but it will not be difficult to distinguish between them: the chestnut tree has a brown leg, while the white one has a grayish one.

Refers to tubular, that is, the hat on the back consists of numerous small tubes, light cream or yellowish in color.

The hat has the following features:

Slightly convex, flat-headed mushrooms are rare.
The average diameter is 5-8 cm.
Chestnut coloration is the most common, but mushrooms and brown, reddish, brown, rusty variants can be found.
The tubules of young ones acquire a yellowish tint with age.
Dry to the touch, no mucus.

Often in dry times, the cap becomes covered with cracks due to lack of moisture.

What does the leg look like?

The leg of the chestnut mushroom is as follows:

Cylindrical shape.
Average length 5-8 cm.
Brown in color, darker in shade than the cap.
Inside is hollow in adult mushrooms, while young ones have a filling that looks like cotton wool.
On the cut does not change color.

The flesh is white, firm in young mushrooms, but becomes brittle as it matures. The smell is very weak, but a characteristic bitter taste can be felt even in raw mushrooms.

How to distinguish from twins?

A photo and description of a chestnut mushroom will help not to confuse it with similar relatives, both edible and inedible. The main differences are presented in the form of a table.

Chestnut and its counterparts

Chestnut		poddubovik	Polish
Most often brown	Correctly shaped, convex, velvety to the touch	Very similar to the chestnut hat in shape and color	Much smaller in size, differs in color, more often - chocolate
Light brown. When cut, the color does not change. Height no more than 8 cm. Leg shape - cylindrical	Grey-white, darkens when cut. The average height is about 12 cm. The shape is characteristic, reminiscent of a rounded barrel.	Yellow-orange, turning blue on the cut	Light brown, but smaller than chestnut

It is very important to be able to distinguish between edible and inedible counterparts. So, the chestnut tree has one fellow, outwardly similar to it, but inedible due to the specific taste of the pulp. This is a gall fungus or mustard, also a representative of the Boletov family. It is not poisonous, but just one accidentally caught mushroom can spoil the whole dish with bitterness. It is not difficult to recognize it: on the cut, the leg will characteristically turn pink. These signs will help to avoid mistakes when collecting. It is interesting that there are no poisonous analogues in the chestnut mushroom, the photo of which is presented below, in nature.

Where does it grow?

The chestnut umbrella mushroom grows in Europe, its Eastern and Western parts, however, in small quantities, and therefore belongs to the rare category. There is also in Russia, concentrated in temperate latitudes, Siberia and the Far East, the Caucasus. Most often found in small groups, rarely mushrooms grow singly.

The chestnut tree can be found in deciduous forests, where it grows under lindens, beeches, maples and, of course, chestnuts. However, sometimes myceliums are located surrounded by coniferous representatives of the flora, mainly pines. Prefers sandy soils in light and dry oak forests and edges. In the thicket of the forest, where through the dense crowns of trees the sun's rays cannot penetrate to the lower tiers, such a mushroom cannot be found.

Usage

In nature, chestnut mushroom often serves as a favorite delicacy of numerous forest dwellers, primarily hares. That is why the popular name of chestnut is hare mushroom.

I found this rare gift of nature to be used in cooking due to its nutritional value and a whole range of useful properties. Cooks use it mainly in dried form, because it gives off bitterness when cooked. Also, such a mushroom can be fried, but it is unsuitable for pickling or pickling.

However, lovers of quiet hunting should be aware that the chestnut tree in Russia is under protection and its collection can be equated with poaching.

Chestnut mushroom is used in pharmaceuticals, the antibiotic boletol is obtained from its pulp.

The fruiting time is not long, as a rule, from the first weeks of the last summer month to the second half of September. Due to its rarity, the chestnut mushroom is not very popular with Russian mushroom pickers, but it can be picked by mistake, mistaking it for a mushroom.

Chestnut mushroom in Russian forests can be seen infrequently, and if you find a mycelium, you should not ruin it, since this will be a direct violation of the law. However, you can grow it yourself, for this, the mycelium is evenly scattered under deciduous trees on previously loosened soil and sprinkled with humus mixed with forest soil on top.

(chestnut)

or chestnut gyropore, sand mushroom, hare mushroom

- edible mushroom

✎ Belonging and generic features

chestnut mushroom(lat. Gyroporus castaneus) or gyropore (gyroporus) chestnut, among the people - chestnut or sand mushroom (hare mushroom)- a species of porous cap mushrooms of the genus Gyroporus (lat. Gyroporus), the same family of gyroporaceae (lat. Gyroporaceae) and the order of bolets (lat. Boletales).
This is a very rare edible mushroom, listed in the Red Book of Russia, which forms mycorrhiza with broad-leaved trees (beeches, oaks, lindens, maples and chestnuts), but sometimes with conifers (pines) and which, in its appearance, very much resembles Polish mushroom, but in fact - its complete analogue, with the only difference being that its fruiting body, stem and cap, have more impressive, "lush" forms and a slightly less juicy color.
It is precisely for this reason that many open sources consider chestnut mushroom and Polish mushroom to be the same mushroom and describe them not even as synonymous, but as identical concepts. But this is not at all the case and is not even correct from a scientific point of view, because they belong to different generic estates and have different nepotism.
Therefore, the chestnut mushroom, in its appearance, can resemble not only a small Polish, but also larger edible mushrooms, for example: white mushroom (or boletus), but only its leg (like most gyropores) has cavities or voids inside and has a brownish color, and not dull gray, like white fungus and boletus.
And the chestnut mushroom got its name apparently because of its chestnut color and good adaptability to grow on sandy soils, especially in mixed coniferous-deciduous and broad-leaved forests, and to be one of the favorite delicacies of forest dwellers, for example, hares.

✎ Similar appearance and nutritional value

It is worth noting that in addition to similarities with some edible mushrooms, chestnut mushroom it may look a bit like a conditionally edible boletus (or gyropore (gyroporus) turning blue), in a popular way - a bruise, with which it is united by both generic affiliation and nepotism, and also the same hollow or with voids inside the leg, but distinguishes between that its flesh, unlike the pulp of the tannery, does not turn blue at the break. The inedible counterpart of the chestnut mushroom is the same as that of the semi-white mushroom - this is a gall mushroom, which it looks like and with which it is united by the same bitter taste of pulp. There is no resemblance to poisonous mushrooms in the chestnut mushroom.
In many tastes and nutritional values, the chestnut mushroom, like the Polish mushroom, belongs to the edible mushrooms of the second category and, due to its rare prevalence, is considered a very desirable, valuable and, in a gastronomic sense, a very, very delicious mushroom.
So, any mushroom picker will be happy to find it (but what will he do with it, bearing in mind that the mushroom is listed in the Red Book of Russia and its collection is pure poaching), and any cook will quietly accept it with caution, but with pleasure to your kitchen and prepare a wonderful culinary masterpiece from it.

✎ Distribution in nature and seasonality

As previously mentioned, chestnut fungus prefers mixed broad-leaved and pine-oak forests. Moreover, he always chooses not very dense and, at the same time, well-lit and dry oak forests. He does not like to climb deep into the forest, but always populates along the forest edges. It is best distributed in the forests of Western and Eastern Europe, rich in broad-leaved tree species and is found mainly in the more southern regions from France to the Far East, but is extremely rare everywhere. And on the territory of Russia, chestnut fungus is even rarer, mainly in the northern temperate zone, and where forests with such vegetation are not in short supply. And these are the western and southwestern outskirts of the country, the south of the European part, the Caucasus, partly Western Siberia and the Far East. Yes, and it does not bear fruit for a long time, usually from the end of July - the beginning of August to the middle or the end of September. The chestnut mushroom is not a small mushroom at all and is larger than average (larger, for example, than the Polish mushroom).

✎ Brief description and application

The chestnut mushroom is a typical representative of the section of tubular mushrooms and the inside of its cap has a porous structure. The tubules of the "sponge" (hymenophore) of the chestnut fungus are whitish-cream or yellowish-cream in color. The cap of the mushroom is colored chestnut, but it comes in different shades - from light chestnut or orange-brown to reddish-brown, and it is dry and slightly velvety or smooth to the touch. On the cut, the mushroom does not change color.

Chestnut mushroom, when cooked, always tastes slightly bitter and therefore it is used mainly in dried form, in which all bitterness is completely removed from it. But you can still use it for frying in a "raw" form, but not for salting or pickling, because the brine in which it will be preserved will still be bitter and spoil both the dish and the appetite.