Boletus

History

Boletus is specie of mushroom rather bigger in size and over 100 species are found in North America. It is an edible vegetable which is popularly eaten in North America.

Boletus has many species but it is different from others as in substantial size, wrinkled cap, drab white pores, mild taste and absence of colour changes.

Plant Description

The fruit is long with a large imposing cap on it which usually grows to 25 cm in diameter and probably 1kg in weight.

Boletus is normally found in forests and planted in mid-summer to autumn.

It is widely used in cuisines and is sold fresh in autumn central Europe and southern Europe.

The cap of the large fruit is broad and convex, smooth wrinkled surface, colour vary from brown to red and have mild taste.

Below the cap there are pores which small, pallid of dull yellow colour which finally converts to yellowish-green.

Cultivation

Boletus is basically occurred in the soil beneath the trees of oak and birch. It is common cultivated in most of the Europe and North America.

It occurs frequently in the months from June to October. Today it is growing copiously in the forests of South Africa.

Parts Used

Whole boletus is used.

Uses

• Boletus is an edible mushroom and around 50 species of boletus are edible. It is thought to have mild, meaty and nutty taste though it is described as smooth with creamy texture.
• Different dishes are prepared with boletus edulis and it contains high water content than any other edible mushroom.
• In some countries it is prepared with butter, ground with pasta, added to soups and salads and many similar savouries.
• Dried boletus is also consumed which is said to have more protein content than soybean.