An inhabitant of dry coniferous forests - bile fungus - grows from July to October, both on the soil and on stumps. Sometimes chooses mixed, rarely deciduous forests. Among the people, he received the nickname "bitter" for a pronounced bitter taste. Its Latin name is Tylopilus felleus. It can easily be confused with porcini mushrooms, but if you look closely, the differences will be very noticeable.
Mushroom bile has a thick pillow-shaped cap, its color varies from golden to red with a gray tint. The cap diameter is from 5 to 20 cm, it is dull, dry, sometimes velvety. It is this solid tubular "cap" that so often misleads mushroom pickers.
Leg 5-10 cm high, thin on top and thickened at the bottom, its surface is covered with red or brown scales. The pulp is bluish-white, dense, becomes pink on the cut; almost unaffected by worms. On the back of the cap there is a white tubular layer, in the tubes there is a spore powder. Unripe spores are light, but over timebecome pink. Mushroom bile refers to inedible mushrooms. It has an unpleasant bitter taste and almost no smell. However, it is not considered poisonous because it does not contain heavy toxins.
The fertility of mycelium directly depends on weather conditions. In a warm, favorable summer, it actively bears fruit, but huge colonies are rare. The bile white fungus grows locally, sometimes singly, sometimes in small groups. It is called white for its similarity, albeit not one hundred percent, but inexperienced mushroom pickers often make mistakes. Consequences - spoiled taste of the dish; poisoning usually does not occur.
The main distinguishing feature that should alert you is the pinking leg on the cut, which always remains white in an ordinary boletus. The second thing that should catch your eye is the pronounced scales that form a mesh pattern on the stem. The gall fungus, described above, is also illegible in choosing a place of growth. This inhabitant of the forest was noticed both in the foliage on the ground, and under the trees, near the stumps, and on the stumps, and even in the rotten roots of the trees. At the same time, the appearance of the mushroom is so variable that it can be mistaken for a boletus, flywheel or boletus.
While the mustard is very young, it looks like a strong boletus, only the net on the stem is not gray, but reddish, and does not darken on the cut, but turns pink. In old age, huge specimens are very similar to white ones, but their thin stem (only 3-4 cm in diameter) looks awkward, and suggests the falsity of this mushroom.
Before you cook a dish, you should bite off a small piece, and everything will fall into place. The sharp bitter taste that the gall mushroom has, excludes the possibility of eating it. Even a small slice of pulp caught in frying can completely ruin the taste of the whole dish. However, an interesting fact was noticed: not everyone feels the bitter taste of this mushroom, for some it seems sweetish. And someone diligently soaks the mushrooms in s alty cold water and then fries or marinates. Due to the fact that bitter gourd is not poisonous, eating it is not contraindicated. Those who have tried to dry thin slices of the said mushroom claim that the bitterness disappears as a result of drying.
