Boletus is ground mushroom with big fructification. It has got semicircle hat, which is beefy and is dry on the top.
Core is massive and usually thick at the bottom and has no rings. In some of the species flesh changes it's color when is cut or damaged.
Boletus live in symbiosis with various genres of tress, usually deciduous ones. Most of boletus species are edible, just a few of them can harm human's health (for ex. Boletus Satanas).
The most desirable species from this group is Boletus edulis. We can generally say that it is the most often sought genre from all mushrooms. It is highly valued due to it's tase – it can be eaten fresh (after boiling or frying), dried or pickled.
It differs from other mushrooms thanks to high amount of proteins (5,5%). Its dominant compound is water (80-90&), the rest are carbohydrates and mineral elements (1%). Dried Boletus has got high amount of phosphorus, vitamins B2 and B3, iron, magnesium and vitamin C.
Boletus are very popular in european cuisine. We can generally say that they are symbolising Autumn. Due to their intensive aroma, they are used to prepare sauces to meats and pastas and nourishing soups. They are popular additive to italian risotto. They perfectly compose with butter.
In polish cuisine Boletus are usead as a ingredient of sauerkraut (bigos), as a filling of dumplings and also in pickled form (in vinegar).
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