BOLETUS LURIDUS Schff. Ex Fr.

Description:

The hat has a diameter of 15 or 20 cm, as with other mushrooms at first hemispherical, later spread swollen, quite variable color, from gray-brown to black-brown, often with a pinkish edge hats, colored bricks or lipstick red. The skin is dry and velvety start in dry weather, and if it becomes wet, slimy, naked later but not great .. The foreskin goes over the meat hat and makes a narrow rim and hanging screen quickly becomes blue and olive green. Tubes are separated by a narrow channel of the handle, in young specimens of yellow green, then yellow and olive-brown in old olive. Their surface is dirty red or dark red color at the touch of floods, if they are removed, the surface appears red meat. The spores are olive-brown colored mass, cylindrical. The handle is quite long, 15 to 20 cm, pot-bellied initially, and later spindle-shaped, widened towards the base, hard and compact. Color is up to the base of the change from yellow through orange to red, which can extend up to half of the handle. Kovar has clearly highlighted rhomboid, reddish mesh. The flesh is thick, compact and quite a hard, yellow or yellowish gray. Now the intersection of very blue. In older specimens can be seen brown red spots or stripes. The base color of beetroot sometimes that can range up to half of the handle. Over time, the color blue at the intersection becomes fiery red. The aroma is faint but pleasant and sweet taste. Kovar grows in deciduous and coniferous forests, the parks, especially under beech, oak and fir at different altitudes on acid soils and limestone. With us is a very common fungus, then in Istria and Croatia, as in many parts of Europe, North America and Australia. Growth in our time, from June to November, and in Europe from August to November. Kovar is required prior to use must cook about 25 minutes, and the water must be spilled. After that it can be prepared for eating. It is delicious and abundant mushrooms and never worm-eaten. Caution must be sure that there is, as noted poisoning. Some authors state that, before and after eating Kovar not use alcohol.