The end of summer, the beginning and middle of autumn is the period of mass mushroom picking in the forests. There are mushrooms that are similar to each other - false and not. And there are those that are extremely difficult to confuse with other representatives of this kingdom. Such species can probably include the bruise mushroom. Gyroporus, at the site of an incision or pressure on the flesh, acquires a shade of blue, which is why it received its popular, slightly rough name. The bruise mushroom is edible. You can prepare quite a lot of dishes from it, the recipes for which will be given below.

Mushroom bruise. Description

As already mentioned, this representative belongs to the genus Giroporus. Its cap is up to 15 cm, sometimes convex, sometimes flat. Color - from grayish to light brown. The skin of the mushroom is dry and velvety. The pulp is brittle and turns blue when broken with cornflower blue hues. Pleasant to the smell and taste. The bruise mushroom grows in deciduous and mixed forests. It is located under birch, chestnut, and oak trees, where it forms mycorrhiza. It is listed in the Red Book and is quite rare in Russia.

Taste qualities

Unlike chestnut (also gyroporus, but not blue at the break) it does not have a bitter taste, therefore it is suitable for preparing many dishes. Fresh bruise has a subtle nutty flavor and does not have a pungent odor. Because of this, it is considered a valuable mushroom that can be dried and boiled, and used to make sauces and gravies.

Storage

Fresh blue gyroporus is stored for no more than two days in the refrigerator (where the vegetable department is). Boiled in your own broth - the same time.

What to do with mushroom bruises?

First of all, of course, they need to be boiled. Here's a short tutorial on how to do it the right way:

1. Mushrooms should be cleaned of soil and anything that has stuck to them in the forest. Then cut off the lower end of the leg and rinse thoroughly in running (preferably) water.
2. Next, we cut large bruises into pieces - this way they will cook more fully.
3. Place in a saucepan and fill with water - 1 to 3.
4. Place the vessel on the fire and wait for it to boil. Cook on reduced heat for 10 minutes.
5. Drain the water and pour fresh water into the pan.
6. Bring to a boil again and continue cooking for another 15 minutes.

Thus, we have a semi-finished product, and then we will tell you how to prepare a bruise mushroom.

Soup with bruises

Ingredients: half a kilo of mushrooms, two onions, about five potatoes, a couple of tablespoons of vegetable oil for frying, a handful of prunes without bones, a handful of raisins (like raisins), a large spoon of wheat flour, parsley (a bunch), salt and spices to taste. We use the previously prepared semi-finished product and the second cooking broth.

Note: if you get dried bruises, you need to take 35-50 grams of them and first soak them in water at room temperature for about an hour, and then cook them.

Preparation

1. Cut the mushrooms into cubes and the onions into strips. Cut the potatoes into small cubes.
2. Wash dried fruits and pour boiling water for 10 minutes. We cut the prunes.
3. Fry the onion in vegetable oil and add flour. Let's sauté.
4. Bring the mushroom broth to a boil and add dried fruits and potatoes. Cook over reduced heat for another 15 minutes.
5. Add mushrooms and onions with wheat flour. Stir and cook for a few more minutes.
6. Cover with a lid and remove from the stove. Let it brew for 15 minutes.
7. Serve in portions, with chopped fresh herbs and sour cream.

Roast with nuts

You can also prepare bruise mushrooms in other ways. The recipe for fried gyroporus, for example, is not much different from the same dishes using other mushrooms. A prerequisite is preliminary boiling in 2 waters.

Ingredients: half a kilo of fresh mushrooms, a glass of peeled walnuts, a couple of onions, 100 grams of butter, various spices, apple cider vinegar, salt.

Preparation

It is advisable to pre-boil the mushrooms, making them into a semi-finished product. Then we cut them into slices and fry them together with finely chopped onions. If a lot of water forms, drain it periodically so that the mushrooms are fried and not stewed. Yes, and the fire can be made stronger. We'll also use the drained juice - don't throw it away!

Add a small spoon of apple cider vinegar and spices to the mushroom juice. And when the mushrooms are properly fried, pour this mixture into the frying pan. Add parsley (you can also add cilantro, it will give a specific smell) and crushed walnuts (or just cut them into very small pieces). Mix everything thoroughly, bring to a boil and immediately turn off the heat, and remove the frying pan, covered with a lid, to steep. After 20 minutes the dish can be served. It is also tasty cold, as a snack.

Caviar

How else can you use the bruise mushroom? Preparing caviar from it will not take much time, but it turns out delicious! And all you need is: a kilogram of bruises, three hundred grams of onions, vegetable oil for frying, a head of garlic, spices to taste and salt.

1. We use the same semi-finished product, boiled in advance. Mushrooms need to be finely chopped.
2. Chop the onion and fry until golden brown.
3. Add mushrooms and fry for 10 minutes over low heat. If too much juice comes out, drain it.
4. Remove from heat and let cool to room temperature.
5. Pour the mixture into a blender (you can do it in parts, since everything may not fit at once) and grind. Then put the resulting mass back into the frying pan and simmer over low heat for another 15 minutes, adding mushroom juice. At the very end of cooking, add crushed garlic and spices with salt. Caviar is very good both cold and hot. You can also spread it on bread as a sandwich.

Casserole

Another easy way to use the bruise mushroom. How to prepare hodgepodge from a bruise? As easy as pie. In addition, this dish is lean, and can be eaten by those who are on a diet or fasting.

Ingredients: half a kilo of bruises, half a kilo of white cabbage, two pickled cucumbers, vegetable oil, salt and sugar, tomato paste or several fresh tomatoes.

Preparation

We use semi-finished boiled mushrooms and the broth from them - the second cooking. Chop the cabbage finely and throw it into a frying pan in heated vegetable oil. Pour in half a glass of mushroom broth. Simmer over low heat for 20 minutes. Lightly fry the mushrooms and onions separately, and add tomato paste at the end. We bring everything until half cooked and put it in a deep frying pan in layers (the layer of mushrooms should be between the layers of cabbage, which will be at the top and bottom). Pour in the beaten egg and bake in the oven at 180 degrees until golden brown. For the vegetarian option, we don’t use an egg, but simply bake it.

By the way, you can add a little more grated hard cheese to this recipe (sprinkle it over the entire structure before putting it in the oven). This will enrich the taste of the dish and make it more satisfying.

Sometimes forests can please a mushroom picker with an unexpected find, and among the usual boletus mushrooms, porcini mushrooms and boletus mushrooms, an extremely rare representative of the mushroom kingdom is accidentally discovered - the bruise mushroom. Those who are not familiar with this inhabitant of the forest world may consider it inedible and throw it away due to its specific reaction to being cut, but it is quite suitable for food. After reading the article, you will learn about where the bruise grows, get acquainted with its description and learn how to use it in cooking if you come across it during a “quiet hunt”.

The bruise mushroom (Gyroporus cyanescens), blue gyroporus or birch gyroporus, is a tubular mushroom and belongs to the genus Gyroporus, family Boletaceae. It got its name due to the ability of the pulp to quickly change its color when cut or pressed from white to bright blue.

• The mushroom cap changes its shape depending on age: in a young bruise it is convex, then as it grows it becomes flat. The color of the skin is matte whitish-cream or yellow-brown; with the slightest pressure, bright blue spots appear in places of damage. The cap is velvety felt and dry to the touch. Diameter from 5 to 8 cm, can reach 15 cm;
• The pulp is cream or white, breaks easily and, at the site of damage, quickly acquires a rich blue color with a cornflower blue tint. The characteristic mushroom smell is faintly noticeable and has a pleasant nutty taste;
• the tubular layer is almost free, also light cream or white, turning blue at the break, up to 10 mm thick. The pores are very small. Spore powder is pale yellow in color;
• the leg is smooth, from 5 to 10 cm high and up to 3 cm thick, thick at the base, slightly pointed at the end. There is no ring. The inner part of young mushrooms is dense, while in adults it is completely or partially hollow. The color of the leg is white or has a shade close to the color of the cap; when touched or at the cut site it turns sharply blue.

Gyroporus blue is an edible mushroom belonging to the second category. It is not bitter and is considered more valuable than chestnut gyroporus.

Distribution and when to collect

Hyroporus blue is very rare. It can be found in the northern temperate zone of Russia in mixed or deciduous forest. It prefers a humid climate. It forms mycorrhizae most often with birch, oak or chestnut trees, and lives on sandy soils. The first mushrooms can be found already in mid-summer; the fruiting season for bruises lasts until October.

Similar species and how to distinguish them from them

Inexperienced mushroom pickers sometimes confuse bruise with chestnut gyroporus - they have a lot of common features. However, if you remember the main difference, then there will be no mistake: just make a cut on any part of the mushroom and see if the color changes to blue. In Gyroporus chestnut, not a single part of the fruiting body will change color and will remain white-yellowish.

In rare cases, the bruise is confused with the conditionally edible Yunkville boletus, in which the color of the flesh at the break also turns blue. However, after some time it will acquire an almost black tint, which is what distinguishes it from the cornflower-blue cut of the blue gyroporus.

Fortunately, the bruise cannot be confused with any poisonous representative of the mushroom kingdom, since there are no other mushrooms in nature that give such an intense blue color to the flesh when pressed lightly.

Primary processing and preparation

The bruise has a pleasant taste with a nutty undertone. When fresh, it does not have a strong mushroom smell, only a light aroma. It is consumed boiled or fried. Suitable for preparing preparations for the winter, as it dries and pickles well. Black caviar has excellent taste. The mushroom also makes good sauces. However, in Russia it is difficult to try - due to its ability to change color to bright blue and its rarity, the bruise is not popular among housewives.

Bruise is a mushroom that has long been listed in individual regional Red Books, bears fruit singly or several together, and spreads very poorly. Therefore, even if you find it in the forest, cutting it is not recommended.

Description of the blue gyroporus mushroom. Useful substances contained in its fruiting body. What effect does it have on the body, possible harmful manifestations if abused. Recipes with gyroporus.

The content of the article:

Hyroporus lividus is a rare edible mushroom first described in France in 1788. It was found in Asia, Australia, Europe and North America, but at the moment it is very difficult to find it in the forest. The bruise mushroom loves bright, moist meadows in coniferous and mixed forests; it can settle under trees and form a symbiotic community with them (mycorrhiza). The “bruise” is shaped like a porcini mushroom and is difficult to confuse with poisonous specimens. To the touch, the gyroporus is rough and fibrous, with a thick stalk and an upper part reaching a diameter of 12 cm. The cap can be white, yellowish, covered with a network of cracks. All parts of the mushroom turn intense blue a few seconds after damage or a cut. Purple coloration of fractures is slightly less common. This reaction occurs due to the interaction of the substance hyrocyanine with oxygen.

Composition and calorie content of blue gyroporus

The bruise mushroom is listed in the Red Book. That is why such an unusual specimen is quite rare in the wild.

The calorie content of blue gyroporus is 19 kcal, of which:

• Proteins - 1.7 g;
• Fats - 0.7 g;
• Carbohydrates - 1.5 g.

A study of the mineral composition of the mushroom showed the presence of iron, copper, molybdenum, manganese and zinc, that is, metals vital for the human body. Their number may vary slightly depending on the place of growth. The benefits of such minerals can hardly be underestimated.

Zinc is transformed into a coenzyme that takes part in accelerating many reactions of the body, for example, the production of insulin, and also protects vision, mental abilities, improves well-being and relieves irritability. In the male body, zinc affects the production of testosterone, keeping it at the required level.

Copper helps renew blood and improves metabolism. A lack of these metals can cause anemia or other disorders in the body. Manganese, also accumulated in excess by the fungus, has antioxidant and anticancer properties, while the element is necessary for strengthening ligaments and bones, and the normal functioning of the reproductive system.

Gyroporus contains even more silver than the Polish mushroom (approximately 13.228 mg/kg), and its ions have an antibacterial effect.

The benefits of blue gyroporus are associated with the content of the microelement molybdenum, which is rarely found in other foods and has the property of accelerating the elimination of waste and harmful substances. It is also involved in the synthesis of vitamins, pituitary hormones, and resists the formation of cholesterol plaques.

Scientists are paying close attention to the selenium content in the mushroom, which has a powerful antitumor effect. That is why the microelement is included in most professional dietary supplements and vitamin complexes. This is partly why folk medicine has long used mushrooms as a cure for many diseases.

At the same time, some studied samples collected in areas of industrial pollution had traces of the presence of cadmium, arsenic, mercury, and strontium, which once again confirms the well-known ban on collecting mushrooms in the city, near roads and large industries. Since the specific amount of heavy metals can only be determined by laboratory analysis, it is reasonable to adhere to the following recommendations: it is safe to consume 1 kg of fresh or 100 g of dried mushrooms per week, without harm to health.

Useful properties of Gyroporus blue

The rich composition of the mushroom Gyroporus cyanescens determines its beneficial and even therapeutic and prophylactic properties. That is why many of its “brothers” are called medicinal mushrooms; they are part of products that strengthen the immune system and improve health. Gyroporus itself is not only tasty and aromatic, but also rich in many nutrients, natural antioxidants, minerals and vitamins.

The benefits of blue gyroporus are as follows:

1. Stimulates weight loss. Blue mushroom is low in calories. It also contains linoleic acid, which breaks down fats in the intestines, preventing their accumulation or an increase in cholesterol in the blood. Consequently, systematic consumption of dishes with mushrooms along with a reasonably planned diet will allow you to quickly and effectively lose weight.
2. Normalizes digestion. Gyroporus, like all mushrooms, is rich in fiber, which absorbs water well, simplifies the movement of food through the intestinal tract, and improves hydration of the body. Plant fibers are also beneficial to symbiotic microorganisms of the digestive system. By performing all these functions, fiber has a positive effect not only on relieving constipation, but also supports the body as a whole.
3. Diabetic product. Mushrooms have a low glycemic level, and not only do not increase, but even reduce blood sugar levels. Healing compounds and microelements improve insulin production, reducing the need for external supply. In a healthy body, this has a preventive effect and prevents the occurrence of type 2 diabetes.
4. Vegetarian Diet and Muscle Building. Mushrooms are an excellent source of protein, and therefore the amino acid composition of Gyroporus blue resembles meat. To avoid anemia, vitamin deficiency and other metabolic disorders, including mushrooms in the menu is recommended for vegetarians, as well as athletes who want to build muscle mass. Despite the fact that this is a fairly difficult food to digest, this applies more to fiber. Mushroom proteins are easily digestible; to avoid problems with other substances, use a blender to thoroughly grind the product.
5. Antioxidant activity. Gyroporus blue contains many natural antioxidants: vitamin C, zinc, ergothioneine, flavonoids and phenolic compounds, and some other microelements. These substances intensively protect cells from oxidative damage, neutralizing free radicals that attack the body every day. This is the anti-cancer as well as immunostimulating function of the compounds.
6. Source of rare trace elements. Micronutrient deficiencies are rare among modern diseases, but such a problem can cause extremely serious consequences. Gyroporus contains selenium, manganese, zinc, copper, iodine and molybdenum, the lack of which can cause hair loss, fatigue, sleep disorders, muscle spasms, growth retardation, gonadal dysfunction and many other dangerous manifestations that are difficult to diagnose.
7. Strong teeth and bones. Not only calcium and phosphorus are present in the fruiting body of the mushroom. Vitamin D accumulates in the gyroporus, which improves the absorption of the mentioned macroelements. Thanks to this combination, bone tissue and tooth enamel will remain healthy for many years.
8. Saturation with vitamins. Gyroporus contains a lot of B vitamins - thiamine, riboflavin, niacin, pantothenic acid, pyridoxine. It is difficult to describe their useful functions in one paragraph, they are so extensive and varied. In short, it should be said that they are vital not only for the health of the body, but for its very existence, since they control the basic functions of living things (growth, development, reproduction, heart function, mental processes and much more).

Harm and contraindications to blue gyroporus

Due to its characteristic appearance, it is quite difficult to confuse this mushroom with poisonous ones, but there are exceptions. The so-called satanic mushroom, which is very poisonous even in small doses, belongs to the same family. Like Gyroporus, the inedible competitor turns blue when cut, but its stalk and spore plates are intensely red.

Consequences of abuse of blue gyroporus:

• Bloating, heaviness, stomach pain. Many people know that mushrooms are quite heavy food that is difficult to digest. Therefore, you should eat them in moderation, chewing each piece thoroughly, grinding the finished dish into puree using a blender, or removing the fibrous stem. After consuming a large amount of gyroporus, which contains fiber, chitin, and indigestible substances, you may feel tired, bloated, pain, and the urge to vomit.
• Heavy metal poisoning. Having collected mushrooms in a contaminated place, you may not even realize what is contained in them. Before adding them directly to a dish, it is recommended to cook them well, not only to process the fiber, but also to remove at least some of the harmful substances. Overeating gyroporus, like any other type of mushroom, greatly increases the content of pollutant ions, causing vomiting, pain in the head and chest, and clouding of consciousness. Be sure to consult a doctor if you experience discomfort after eating mushrooms.

Absolute contraindications to blue gyroporus:

1. Digestive system diseases. If you suffer from one or another ailment, it is better to avoid stress on the gastrointestinal tract and not to get acquainted with mushrooms at all. To learn more about which foods you can and cannot eat for specific symptoms, consult your doctor.
2. Drug interactions. This point is similar to the first, but applies not only to diseases of the digestive system, but also to any ailments in general. The active substances in mushrooms can alter the effects of medications, which can negatively affect your health.

The bruise mushroom is contraindicated for children and the elderly. For categories of people who have not reached 5 years of age and have crossed the 60-year mark, it is advisable not to eat mushrooms at all, since their body will experience significant difficulties in digesting, as a result, the benefits of such food will be much less than the harm caused. From 5 to 10 years, as well as from 50 to 60, it is worth severely limiting the portion or using mushroom powder.

Pregnant women and nursing mothers are also not recommended to eat mushrooms so that their effect does not affect the unprepared body of the baby.

Recipes for dishes with blue gyroporus

This mushroom is classified as edible, but is extremely rare. As already mentioned, it is listed in the Red Book.

Recipes with blue gyroporus

1. Vegetable soup with mushrooms and dried fruits. To prepare this dish with blue gyroporus, we will need: 5 mushrooms, 5 potatoes, 30 ml of vegetable or olive oil, a small bunch of herbs (dill, parsley, onions to choose from or together), prunes (5 pieces), a handful of raisins, 2 medium bulbs. Before you start cooking the broth, it is advisable to soak the “bruises” in warm water for an hour and then drain it. Afterwards they are boiled well for an hour, then the water is drained, new water is poured in and boiled for another 20 minutes (this facilitates subsequent digestion). The finished mushrooms are strained (reserve the broth), chopped as desired, and the same is done with onions, potatoes and prunes. Dried fruits are poured with hot water for a few minutes, then drained. In a heated frying pan, fry the onion until golden brown, add a couple of tablespoons of water or broth, and simmer for a few minutes. Bring the liquid left over from cooking the mushrooms to a boil, add vegetables, raisins and prunes to it. Cook for 15 minutes, add onions from the frying pan, chopped mushrooms, salt and spices. After 2-3 minutes turn it off and garnish with herbs before serving. To make the mushroom soup tastier, you should let it brew for a couple of hours.
2. Buckwheat casserole with gyroporus mushroom. This unusual dish is not only tasty, but also filling and healthy. To create four to five servings, take 400 ml of sour cream, 250 g of buckwheat, 2 small onions, 50 g of homemade butter, about 1 kg of gyroporus, a couple of chicken eggs, salt and spices. Next, boil the cereal, adding a piece of butter to the finished porridge and wrapping it in a towel for 20 minutes. During this time, cut the onions and mushrooms, frying them in a frying pan. In one container suitable for baking, combine buckwheat, onions with mushrooms, 2 eggs and 1 cup of sour cream, seasoning well. The dish is baked in the oven for about 20 minutes, served with fresh herbs and the rest of the sour cream.
3. Large mushroom pie. To prepare, take: a glass of milk, two tablespoons of vegetable oil, 300 g of flour, a packet of dry yeast, a tablespoon of sugar, 200 g of chicken fillet, several cloves of garlic, 200 g of gyroporus, 50 g of Dutch cheese, a bunch of herbs, oil for frying and dressing, a pinch of nutmeg. To prepare the dough, slightly heat the milk and add vegetable oil to it. We put sugar, salt and yeast there, then add flour. Wrap the finished mixture in a towel and leave in a warm place. For the filling, cut the meat and mushrooms, fry until a crust appears, adding garlic and herbs in the process. Combine the finished mass with grated cheese, season with salt, pepper, and nutmeg. Divide the well-suited dough into 2 pieces and roll it out. Place the first one in a greased frying pan, fill it with filling and cover with the remaining sheet, pinching the edges and making a small hole in the center for steam to escape. Bake in a preheated oven until golden brown, brushing the top with butter at the very end.
4. Sesame and broccoli stew. Take 400 g of broccoli, the same amount of mushrooms, 40 g of sour cream, oil for frying, 2 white onions, two tablespoons of sesame seeds, a bunch of herbs. Boil broccoli in salted water, fry onions and mushrooms until tender. Place all the ingredients in a baking dish, fill them with sour cream, and sprinkle with sesame seeds. The dish is ready when it is covered with a golden brown crust.

The species was first described and systematized by the French botanist Jean Baptiste Bulliard. The color of young mushrooms can range from olive to light yellow, with uneven color distribution and “pressed” parts on the cap. On its underside, the pores are light in color, and the damaged parts can be green, yellow, purple or even lilac. The mature mushroom has a stalk from 4 to 10 cm in length, tuberous, filled with a soft core in relation to the dense outer part.

Raw gyroporus does not store very well; it can only be kept on the bottom shelf of the refrigerator for a few days. The mushroom can be easily dried and stored for the winter, or pickled and sealed in jars.

Watch a video about blue gyroporus:

Gyroporus blue, despite its rarity, is an unusual and healthy mushroom. Representatives of its species contain a lot of iron, copper, zinc, vitamins B and D, strengthen bones and improve digestion. You can eat them without fear during a diet, the main thing is to make sure in advance that they were collected in an environmentally friendly area. "Bruises" are almost impossible to confuse with poisonous mushrooms, however, most related species that are visually similar to Gyroporus are inedible due to their bitter taste.

Contrary to expectations, the soup turns out not blue at all, but regular - tasty and with a rich mushroom aroma.

For preparation, you can use fresh and dried bruises.

1. Sort out fresh bruises, wash them, cut off the lower part of the legs. Soak dried bruises in cool water for 1 hour.
2. Place the mushrooms in water, boil it and cook for 10 minutes. drain the water and add fresh water. Boil and cook for 20 minutes. Place the mushrooms in a colander, cool, and cut into cubes. Reserve the mushroom broth.
3. Finely chop the onion, cut the potatoes into cubes.
4. Wash the prunes and raisins, cut the prunes into several pieces. Pour boiling water over dried fruits for 10 minutes.
5. Heat vegetable oil in a frying pan. Add onion after 5 minutes. add flour and fry for another 2 minutes.
6. Pour 2 tbsp into the pan. l. mushroom broth. Cook while stirring for 5 minutes. Remove from heat.
7. Boil mushroom broth. Put potatoes, raisins and prunes there. Cook for 15 minutes.
8. Add mushrooms, salt, fried onions. Bring to a boil and immediately remove from heat. Let the soup sit for 10 minutes. before serving.

Sprinkle each serving of soup with chopped herbs.

Description of the bruise mushroom

The size of the bruise cap is 5-15 cm. It can be either flat or convex. The color of the cap ranges from straw yellow to light brown. The skin is matte, velvety to the touch. The pulp is brittle, light, with a pleasant smell.

The length of the leg is 5-10 cm. Thickness is up to 3 cm. The leg is thickened at the base. The color of the stem is white or matches the cap. The texture at the base of the leg is cotton-like, then more dense, but with voids.

The best chance of finding it is under birch trees, but it can also be found under oak and chestnut trees. Bruises can be collected from July to September. They are most common in the northern temperate zone of Russia. Bruises are listed in the Red Book of Russia.

This mushroom is useful. Boletol is a substance that causes the mushroom to turn blue and kills harmful microbes and bacteria.

If you find a bruise in the forest, try making soup from it. You can also cook other dishes. Unlike many forest mushrooms, bruise is universal. It is suitable for frying, stewing, pickling and drying.

Gyroporus blue is a tubular cap mushroom from the genus Gyroporus of the Gyroporaceae family. Oaks belong to the genus Boletus of the Boletaceae family. All these mushrooms are edible, and under the general name “bruise” they are united by the fact that their flesh turns blue when broken or cut.

Characteristics of a bruise

hat

The diameter of the cap is 5-20 cm, the shape changes with age from convex to flat. Colored in various shades from whitish to yellow or brown. The surface is usually velvety and darkens when pressed.

Pulp

The pulp is dense, thick, light, when broken it acquires a characteristic blue color, the taste and smell are weakly expressed.

Leg

The leg is about 15 cm in height, and up to 5 cm in thickness, of various shapes. The color matches the cap. In some species it is covered with a mesh pattern.

Bruises grow in temperate and southern forest zones, in deciduous and mixed forests. Often found under oaks, chestnuts, pine and birch trees.

The fruiting period begins in July and lasts until September-October.

All bruises are edible mushrooms. They are eaten after preliminary boiling. Side dishes and sauces are prepared on their basis. Most often, these mushrooms are pickled or dried.

Types of mushroom

The diameter of the mushroom cap is 5-15 cm, the shape is from convex to flat, the color is straw-yellow, brown-yellow or grayish-brown, and turns blue when touched. The surface of the cap is matte, velvety, and dry to the touch. The pulp is brittle, white or cream in color, and turns bright cornflower blue when cut. It has a pleasant taste and aroma. The stem is 5-10 cm long, 1.5-3 cm thick, thickens towards the base, the inside of young mushrooms is filled with cotton wool, later becomes hollow or with voids, the color is white or matches the color of the cap.

Grows in deciduous and mixed forests, often next to birches, chestnuts and oaks, on sandy soils. The mushroom is found in the northern temperate zone. Listed in the Red Book of Russia as a rare species. Fruiting season is July-September.

An edible mushroom, without a bitter aftertaste, unlike chestnut gyroporus. Often used for drying and in making sauces.

The cap is 5-20 cm in diameter, hemispherical or convex in shape, and with age can open up to a flat one. The surface is olive-brown, velvety, and becomes slimy in humid weather. When touched it becomes covered with dark spots. The pulp is yellowish in color, dense, red at the base of the stem, at the break it acquires a characteristic blue color, and later becomes brown. It has a mild taste and no pronounced odor. The leg is 6-15 cm high, 3-6 cm thick, club-shaped with a tuberous thickening, yellow-orange in color, red-brown at the base, covered with a convex brownish-red mesh pattern with long loops.

Grows next to oaks, beeches, birches, on calcareous soils, in bright, warm places, both in deciduous and mixed forests. This is a heat-loving mushroom that grows in Europe, the Caucasus, Western Siberia, and the Far East. The growing season lasts from July to September, with mass fruiting observed in August.

A conditionally edible mushroom that requires preliminary heat treatment (it is boiled and drained). It is used for food in pickled form. After adding citric acid, the blue oak pulp again acquires a yellowish color. The mushroom is also dried.

Raw or undercooked mushrooms cause gastrointestinal disorders. Not recommended for use with alcohol.

The cap is 5-20 cm in diameter, hemispherical, cushion-shaped, rounded-pillow-shaped, the surface is velvety, matte, sometimes slimy, and becomes bare as the mushroom matures. The color of the cap is varied, from chestnut brown, dark brown, dark brown, black-brown to olive or reddish, darkening when touched. The pulp is yellowish or bright yellow, turns blue or blue-green at the break, and reddish or brownish at the stem. Taste and smell are not expressed. The stem is 5-15 cm long, 1.5-4 cm thick, cylindrical or tuberous in shape, sometimes barrel-shaped, in mature mushrooms thickened downwards, the surface is yellow-red, without a reticulate pattern, covered with red scales.

Grows in deciduous and coniferous forests, under beech, oak, spruce, fir, on acidic soils, found in swampy areas, in mosses. The species grows in Europe, the Caucasus, Siberia, and the Far East. It bears fruit from mid-May to October, and is found in large numbers in July.

A conditionally edible mushroom, used in cooking only after boiling for 15 minutes, also used for drying. Sauces and side dishes for meat dishes are prepared based on the mushroom.

Poisonous and inedible types of mushroom

Poisonous mushroom.

The cap is up to 15 cm in diameter, round or convex in shape. The surface is chestnut-brown in color, velvety in young mushrooms, smooth and dry in mature ones, the skin cannot be removed. The pulp is fleshy, dense, yellowish in color, brown in the stem, and turns blue when cut. The leg is 4-15 cm high, 1-3.5 cm thick, cylindrical in shape, thickened towards the base, solid. There is no pattern or scales on the surface, the color is yellow-brown.

A rare species, grows in deciduous forests of Russia, the Caucasus, and the Far East. Fruiting season May-October

Poisonous mushroom.

The diameter of the cap is 8-25 cm, the shape is hemispherical, rounded-cushion-shaped, in mature mushrooms it becomes prostrate, the surface is smooth or velvety, dry, painted white, grayish, green-gray, rarely with a yellow tint. The pulp is white or yellowish, red in the stem, slightly blue or red when cut, reddish in the stem. Mature mushrooms have an unpleasant odor. The stem is 5-15 cm in height and 3-10 cm in thickness, in young mushrooms it is ovoid or spherical in shape, later it becomes tuberous, barrel-shaped or turnip-shaped, narrows towards the top, dense, colored yellowish-red on top, bright red in the middle, brownish-yellow at the base. Covered with a mesh pattern.

Grows in deciduous forests, under oaks, beeches, hornbeams, hazels, chestnuts, lindens, and on calcareous soils. It is found in southern Europe, Russia, the Caucasus, the Middle East, and the Primorsky Territory. The growing season lasts from June to September.

Mushroom mycelium is planted at any time of the year, under deciduous or coniferous trees.

Powdered mushroom mycelium is mixed with dry soil or sand.

The soil is fluffed up in the area and depressions of 5-15 cm are made. The mycelium mixture is evenly scattered over the surface of the area and covered with garden or forest soil, in an equal mixture with humus. The area is watered with water (10 liters per 1 m2), and the top is sprinkled with earth again. In the dry season, the area is watered at the rate of 15-20 liters per 1m2, often.

Mushrooms are harvested twice in spring and twice in autumn.

While mushrooms do not grow in the area, it is fertilized with humus.

Mushroom calorie content

100 g of blue gyroporus contains 19 kcal, of which:

Proteins……………….1.7 g

Fat……………….0.7 g

Carbohydrates…………..1.5 g

100 g of fresh oakberries contains 34 kcal. Energy value is:

Proteins………………3.7 g

Fat………………1.7 g

Carbohydrates………….1.1 g

The pigment boletol, which exhibits antibiotic activity, was found in the composition of Gyroporus blue and Olive-brown oak.