Fans of "quiet hunting" from a wide variety of the mushroom kingdom distinguish the Boletov family, buttress mushrooms in particular. What is this family, how it looks and how edible its representatives are, we learn from this article.
Grabovik (obabok gray, boletus gray)
Grabovik or gray boletus variety is different in the application. It has a bit stiff (in old specimens) fibrous pulp, which is good in marinades and salty snacks, the first course is fragrant, you can fry and dry for the winter. Before cooking, you need to thoroughly inspect all the parts, as the Grabback often attacks the larvae.
This is quite large, with a hat in diameter of 14 cm. In young specimens, it is hemispherical in shape, with slightly tucked edges. As it grows, the cap becomes more dense, its surface shrinks a little. 
The curved leg has a thickening at the base, up to 4 cm in diameter, up to 13 cm high. The base is colored in a darker color, closer to the cap is a gray-white shade. As the scales mature, the legs covering the surface darken, taking on a brownish tint.
The pulp of the fibrous structure of the milky shade, on the cut, turns pink, gradually darkening to blackness.
When planning your "hunting" routes for mushrooms, check out edible (growing in May and autumn) and poisonous species of mushrooms.
Spore powder in a dark brown boletus; spores form a symbiosis with the root system of deciduous trees and shrubs: hazelnut, poplar, birch, but most often with hornbeam, as the name says.
Most common in wooded areas of the Caucasus, the fruiting period - from June to September inclusive. 
Far Eastern
Edible paper, suitable for frying, stewing and boiling, can be dried for winter use. Loose pulp needs seasoning, since it does not differ in a pronounced mushroom taste and smell.
The cap of an adult mushroom in the shape of a hemisphere, with dry weather can crack, exposing the white flesh. The diameter as they grow up reaches 25 cm. In young animals, the shape is more convex with slight wrinkles, the edges are pressed against the stem. Color brownish-ocher. 
The stem is dense, high, up to 13 cm, and about 3 cm thick. Color uniform brown ocher.
The flesh, as it ripens, becomes less dense, changes its color from dirty-white to pink.
Spores of a light brown color form mycelium with deciduous, most often with oak.
They gather in the Primorsky Territory of the Far East from August to September. 
Painted footboard
Painted-legged small fish does not have a bright taste, so it is mainly used in the first dishes, boiled. Cook about 15 minutes, while in the process it turns black.
The rounded shape of the cap is colored light pink (can be cream and light olive shade), its edges are slightly tucked up and have a felt structure.
The leg is also unevenly colored; on a white background, a pink-colored flake, closer to the base, a shade of yellow. Length up to 11 cm, thickness up to 2 cm. 
The flesh is white, watery, does not have a bright smell.
Spore threads are pink, ellipsoidal, chestnut colored powder.
Did you know? This species is listed in the Red Book of the Sakhalin Region, and is also protected in the Blagoveshchensk sanctuary in Altai.
The fungus is common in North America, Asia, northern Europe, the Far East, and eastern Siberia. It inhabits deciduous and mixed forests, prefers to settle under birches, oak, pine, fruits from July to September. 
Blacking
Few blacks are collected: it is edible, but some chemical taste is noted. More often it is marinated or dried for further use as a seasoning.
A round hat of yellowish color with a reticulated pattern has a semicircular shape, the skin that covers it can be smooth or felt. Its diameter is, on average, 10 cm.
Leg up to 12 cm in length and up to 3 cm in the volume of a cylindrical shape with a thickening to the base. The color is off-white with grayish-yellow patches. 
The flesh is light yellow, if broken, it becomes red, after - black.
Spore powder yellow-green hue, forms a symbiosis with beech and oak.
Area of distribution - Europe, the Caucasus, the Carpathian forests.
Important! It is easy for an inexperienced person to confuse edible toads with satanic and gall fungi, which are poisonous. In case of poisoning, the victim must be delivered to the medical facility as soon as possible.
Red boletus (birch)
Boletus edible, some experienced mushroom pickers-cooks advised when cooking to remove the tubular part of the leg from old mushrooms. The view is good in boiled, fried, dried, pickles and marinades. 
The cap of a boletus trimmer with a smooth surface film of brown color with variations of shades. As it grows, it reaches 15 cm, the shape is hemispherical. It is noteworthy that after rain or fog, the surface becomes mucous.
Leg up to 15 cm in height, about 3 cm - thick. At the base it thickens. The color is off-white with charcoal gray scales.
You will be interested to get acquainted with the varieties of boletus and their useful properties.
The flesh is white, maybe with a pink tinge; in old specimens, it is spongy and watery.
Spore green-brown powder.
It grows in Europe, Russia, Ukraine in deciduous and mixed forests, it is harvested from the first months of the summer to the beginning of November, in birch forests. 
Boletus white (swamp boletus)
Edible, although many note the watery and lack of bright taste and smell. Nevertheless, the mushroom is boiled, fried, dried and preserved for the winter.
The main color of the cap is white, on this background there are patches of light shades of cream, gray, pink. The cap grows up to 8 cm in diameter, gray as it grows. In a young mushroom, it is more convex, rounded, in the old one it is prostrate.
Leg up to 10 cm long, thickness - not more than 1.5 cm. The white, scaly coating, as it grows, becomes gray-yellow. 
The flesh is white with a bluish tinge, fibrous structure, soft.
Spore dust green-brown.
It forms mycorrhiza with birch trees, in May it can be collected through forests, marshy areas of Russia, Belarus, Ukraine. The fruiting period lasts through October inclusive.
To avoid severe poisoning and even death, learn how using folk methods you can check mushrooms for edibility.
Brownish boletus (hard boletus)
Edible mushroom with a pleasant mild flavor and a pronounced mushroom smell. A wide range of applications in cooking:
- fried, boiled, stewed;
- canning for the winter (pickled, salted);
- dried for further preparation or ground for seasoning.
The cap is densely convex-rounded, may have a dent in the center and an edge on the skin. Color from gray-brown to red-brown. Diameter up to 15 cm.The cone-shaped leg becomes thinner to the base, medium sizes: in the girth - up to 3.5 cm, height - up to 16 cm. The color is white under the cap, then - with gray-black or dark brown dots, to the base - uniform dark -Gray.
The flesh is dense, at the cut changes color to pink or blue, after it turns black.
Spore dust ocher or green-brown, forms a symbiosis with aspens and poplar.
It grows throughout the European part and in the territories of the CIS in deciduous forests, preferring loam or limestone soil. Fruits from July to November, until the first frost. 
Boletus multicolor (small multicolor)
Multicolored obabok is not loved by everyone, it has a harsh flesh that needs longer to cook. Most often it is dried, and then crushed and used as seasoning, thanks to the pleasant aroma.
The cap of the nondescript hemisphere is gray or brownish, with light shading on the skin, its diameter is up to 12 cm.
Leg up to 15 cm tall and up to 3 cm thick, on a white background of dirty gray or dirty brown flakes.
The pulp of fibrous structure, on a break becomes blue tone. 
Spore powder is painted in light shades of brown.
More common in the southern territories, in birch forests and groves, loves marsh mosses. Collect it from June to mid autumn.
Boletus pinking
Edible pink boletin is fried with vegetables, boiled and harvested for the winter.
The cap is neat, convex, in wet weather is covered with mucus, light brown or yellow-brown with splashes of white. 
Leg gray-white with dark, almost black points of scales, short, straight, but can bend in the direction of lighting.
The flesh is dense, uniform, pinking at the cut.
Light brown spore powder, forms mycorrhiza with birch trees and shrubs, is found throughout Europe, in Russia, Belarus, Ukraine. It quietly multiplies in the northern regions: the tundra and in the highlands. Fruits from early summer to late autumn.
Black boletus (blackhead)
The mushroom is readily collected because it is practically not damaged by worms, the taste is mushroom, the aroma is pleasant. It is good in pickling, marinades and in combination with vegetables in fried and stewed form. 
The head is convex up to 9 cm, dark to black, with brown or gray tint, smooth and dry, but after precipitation the skin is covered with mucus.
Leg about 10 cm, covered with scales with dark shading.
The pulp is dense, fibrous structure, white, on a break becomes blue.
Spores are dark gray.
It grows in Europe and Asia, is found in the marshes, the fruiting period - from July to September inclusive. 
Red-cap boletus (redhead)
Aspen mushrooms are valued in cooking, they can be subjected to any method of heat treatment, dried and pickled, frozen and salted.
Redheads can rightly be considered one of the most beautiful mushrooms.
The cap is rounded, it can be up to 20 cm in diameter, color: all shades of red, but, depending on the partner for mycorrhiza, it can be bright, purple, closer to an orange or rusty brown tone.
Leg of conical shape with thickening downwards, white with krapovymi scales, height up to 15 cm. 
The flesh is fleshy and hard, on the cut turns blue, then turns black. Spore dust greenish hue.
Area of distribution: Europe, Asia, North America, grows in the north, in the tundra under dwarf birches. Prefers woodland, willingly settles on the edge of wet ditches.
Did you know? For a large number of amino acids in the composition of the mushroom broth from the aspen mushrooms, the nutritional value is equated to the meat broth.
Aspen white
Edible mushroom, has a wide range of applications in cooking.
A young mushroom adorns the milky-white cap, which darkens over time. In older specimens, it grows to 25 cm. 
Leg creamy color with dark rough patches.
The flesh is dense, fleshy, white, blackened at the break.
Spores olive color.
White aspen mushrooms are common in North America, on the territory of Eurasia. Gather it from June to early autumn.
Aspen yellow yellow brown
A tasty and fragrant mushroom goes well for drying for the winter, for frying and winter preparations. 
Bright orange hats with smooth, dry skin are difficult to confuse with another mushroom. The shape is convex, the edges of the skin hide the cap flesh. Sizes - on average, 12-15 cm, but can grow up to 25 cm.
The leg is more often bent, thickens downwards, gray-brown in color. Height up to 22 cm, thickness - up to 4 cm.
Familiarize yourself with representatives of aspen birds, and learn how to identify a false aspen.
The pulp is fibrous, dense, on a break pinkish, can become green.
Spores are brown-green, forming a symbiosis with birches.
Distributed in the temperate zone, in mixed and deciduous forests. 
Black-crested boletus
Edible mushroom, it is harvested for the winter, cooked fresh.
The cap is orange-brown, convex, with the edges of the skin curved inwards, it grows up to 12 cm.
The stem is dense in the shape of a cylinder up to 13 cm high, covered with black scaly tubercles.
The flesh is fleshy, white, on the cut becomes purple, then - black.
It grows in aspen forests or on forest edges under single trees from mid-summer to the first frost. Prefers a temperate climate. 
Redhead Spruce
Edible, like all the above mushrooms, you can use fresh and harvested for the winter.
Important! When frying aspen mushrooms should not cover them with a lid, if you want to get a ruddy crispy crust. With a lid, they will stew in their own juice, rather than grilling.
It differs from the common redhead by the dark brown color of the cap and the same color of the legs. Slightly smaller in size - only 10 cm tall and up to 3 cm in diameter.
It is distributed in Europe, Russia, grows under fir trees, bears fruit from mid-summer to mid-autumn. 
Redhead oak
This fungus can be consumed fresh, as well as harvested for the winter in pickled or salted.
The external description repeats the orange-cap boletus; it is distinguished by a brighter color of the cap and reddish scales.
Oak is called for partnership with the root system of oak. Distributed in oak forests in northern Europe, Russia. It can bear fruit both in summer and in autumn. 
Redhead Pine
Another edible species of asparasus ordinary, different raspberry colored caps and brown scales.
In partners in mycorrhiza selects pine and bearberry. Habitat: temperate climate of European countries, Russia. The period of fruiting is from mid-summer to October inclusive. 
In conclusion: it is desirable to collect medium sized mushrooms, they will be the most delicious and fragrant. Older mushrooms usually have a harsh or too loose body that either falls apart quickly or prepares for a very long time.
