General information

Mushrooms Podubniki: characteristics and characteristics of the collection


The rare and therefore desirable trophies of “quiet hunting” include the dubovik mushroom (olive-brown) mushroom. Less known than, for example, a brownberry or a wave, but in no way inferior to them in nutritional value and rightfully deserving of a place in the list of delicious, wholesome mushrooms.

Dubovik ordinary (Boletus luridus) is classified as belonging to the class of Agaricomycetes, Boletaceae family (Boletovye). Other names:

  • dubovik olive-brown,
  • bruise,
  • the bolus is dirty brown,
  • underbelly

It is noted its great external similarity with boletus. However, unlike the noble, valuable white fungus, the dubovik olive-brown is considered a conditionally edible type of the second quality category.

  • The main part of the fruiting body, the cap, massive, up to 15-20 cm in diameter, at a young age has a hemispherical shape, in the process of maturation becomes more blurred outlines resembling a pillow. To the touch its surface is velvety, dry. Coloring the cuticle (skin) from dark to greenish-brown shades.
  • On the break, the lemon-yellow flesh turns intensely and rapidly blue, it has no pronounced smell and taste.
  • The color of the tubular layer below is red-brown and greenish on the cut. Loose or weakly adhered to the stem the tubes turn blue when pressed. Spore powder olive-brown color.
  • The leg, up to 15 cm high, about 3 cm thick, has a convex-cylindrical shape, tapers towards the cap, rather dense. The leg under the cap is yellow-orange, covered with a brownish-red distinctly noticeable mesh, at the base - a reddish-brown shade.

Spread and when to collect

Dubovik olive-brown heat-loving, it is rarely found in the northern latitudes. It grows in isolation in spruce and birch massifs of the Far East and Siberia. In Europe and the Caucasus is found in oak forests, coniferous and mixed forests. The main symbionts, in the presence of which the fungus root (mycorrhiza) is best formed, are oak, beech and linden. Mycelium develops well on calcareous and marshy soils, in places sufficiently lit and warmed by the sun. Mushrooms grow alone or form small groups. The main season of growth and the beginning of the collection is July - the end of September. The most massively appear in August.

Similar types and how to distinguish from them

Some species similar to a dubovik, but having some distinctive features from it are suitable for collection and blanks.

The most famous speckled dubovik (Boletus erythropus (Fr.) Secr.), As well as ordinary, enters the second qualitative category, conditionally edible. It occurs mainly in deciduous forests, in contrast to its congener has a darker color of the cap, pronounced its shape even in adulthood. Leg pale yellow, with reddish dots and stripes.

Dubovik Kele (Boletus queletii). This species refers to inedible fungi. Moreover, fresh it is poisonous. Therefore, it is important to know its distinctive features:

  • the suede to the touch, olive-colored hat at a young age becomes smooth over time, acquiring a chestnut shade, separating badly from the leg,
  • the leg is smooth, cream-colored, without a mesh and specks, it has a regular cylindrical shape, it turns slightly blue on the cut,
  • orange or brick-colored tubular layer when pressed instantly takes on shades of blue.

Primary treatment and application

Like any conditionally edible mushrooms, dubovik ordinary should be used only after pre-soaking and boiling (water at the same time must be repeatedly drained to remove toxins). After heat treatment, they are used as a filling for pies and for the preparation of traditional dishes with mushrooms - salines, souffles, cutlets, sauces, fried potatoes. They are also suitable for prefabrication: pickling, salting, drying.

Attention! In order to avoid eating disorders, it is not recommended to combine dishes and snacks from dubovik olive-brown with the intake of alcoholic beverages.