American boletus, or actually a slim goldwhich probably appeared in Polish forests a few years ago. It was first observed with us in 2014.
Initially, he performed mainly on the coast, but from year to year it spread more and more deep into the country. Today it is almost found in its entire area (individual specimens can be found even in the Świętokrzyskie Mountains or in Silesia). It’s great for mushroom pickers, but Scientists are worried about his expansion.
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The mushroom comes from North Americaand in Europe appeared only in the 1980s. However, it quickly spread, first in Lithuania and then in other countries. At first, he performed primarily in Podlasie and Pomerania.
Today, however, it can be found almost throughout the country, near the common pine and dwarf pine (it is associated with them with a micory). It is eagerly collected, but scientists are not particularly happy that American boletus spreads in Polish forests so quickly. It displaces the true, our noble boletus.
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The appearance of the American boletus is quite characteristic. Especially when it comes to The stem, which is heavily furrowed with a nourished surface, can be cream, beige or light brown.
The mushroom hat is usually light brown, at first spherical, and then convex and a bit puppet, has a dry, smooth and matte skin and a typical “frill for this species“On the edge. American boletus spores are olive-brown, and the pulp has a pinkish shade.
The taste of American boletus should appeal to most gourmets. It is quite mild, mushroom, but original, because it has clearly noticeable has a slightly sour note.
In the kitchen, it can be used in many ways, both in pasta, stuffing for dumplings, soups, as well as sauces and marinades. You can fry, cook. It also tastes great after drying.
