Brief characteristics of the porcini mushroom. Description of the porcini mushroom and its forms, beneficial properties, doubles. White mushroom - description and photo

Sometimes White mushroom called a barn or boletus barn. It is an edible tubular mushroom, the appearance of which depends on the conditions of the surrounding world, but at the same time it looks much better than most of its relatives. It can often be seen in fir or spruce forests, the mushroom cap is brown in color with a chestnut or reddish tint, and the stem is quite long, slightly widened towards the very bottom. In the oak forest, the cap takes on a slightly grayish tint, which is why the mushroom is often called oak. If birch trees grow nearby, then it becomes almost white; closer to pine trees, it acquires a purple tint, and the flesh becomes brown-red. These are not all the colors of hats that exist in nature. The mushroom can be light or black-brown, ocher, bronze, orange-red, purple, yellow, but such specimens are much less common.

The porcini mushroom is considered the most valuable, tasty, aromatic and nutritious.

Features of the structure of the mushroom

Mature porcini mushrooms have a convex cap, the surface of which is wrinkled or smooth. If it's raining or the weather is simply humid, the cap becomes sticky and does not have a very pleasant appearance, but in sunny, dry weather it becomes matte. The skin cannot be separated from the pulp. Young mushrooms have dense, juicy flesh, mostly white; older mushrooms are characterized by a yellow tint, and under the skin itself there is often a small layer that has a red-brownish tint. Beginning mushroom pickers are interested in whether this mushroom turns blue when cut or not? This variety is not known to have this property.

Raw boletus mushroom does not have a very pronounced smell, and the aroma of mushrooms appears only during its preparation. It has a club-shaped massive stem with a whitish surface, which sometimes takes on the shade of the cap itself. The white tubular layer begins to turn yellow over time; if the individual is more mature, then it has an olive green tint.

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Where can you find this mushroom?

Most often, the mycelium is located in old and mature forests, where there are a lot of lichens and moss, but the mushrooms feel normal even on sandy, sandy or loamy soils.

Almost all varieties of porcini mushrooms can be found on most continents, with the only exception being Australia.

Ideal weather conditions For the development of porcini mushrooms, short showers and warm nights with fogs, which most often occur at the end of August, are considered.

At such times there are a lot of them. It is known that white boletus appears in the forests from June and reigns there until September.

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Important general information

Why are these mushrooms called porcini? There is no exact answer to this question yet. The most common option is that it can retain its own color during processing, while most other mushrooms turn brown or simply darken.

In the summer it life cycle is only about 8 days, while in the fall it increases to two weeks. During this period, the mushroom reaches enormous sizes, compared to others, which ripen in only 4 days.

Although it is very common and quite large, it is difficult to find, so when going for porcini mushrooms, you need to be persistent and patient. To collect only the best specimens, you need to choose mushrooms with a cap diameter greater than 4 centimeters.

It is very important to treat the boletus immediately, otherwise after 10 hours it will lose everything useful qualities which he possessed. That is why this mushroom is considered unprofitable and is not cultivated on an industrial scale, while some hobbyists are trying to conduct such experiments.

The boletus is considered the closest relative of the porcini mushroom - it is an edible, very tasty tubular mushroom that grows near birch trees and is very common. Him thin leg and a slightly convex hat, the diameter of which can reach 15 centimeters.

In addition, it looks very similar to a boletus gall mushroom, but it is poisonous. To distinguish it, you need to pay attention to:

• tubular layer, which has a dirty pink color;
• leg with a dark mesh pattern;
• pulp that is very bitter.

Another poisonous counterpart is the satanic mushroom, which can be found in many “damp” forests. It is bluish and has a tubular layer of a reddish hue.

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Varieties of boletus mushrooms

There are different types of boletus growing in coniferous or deciduous forests. Mentioned above are some inedible poisonous species that should not be collected. But there are several common types that are worth talking about in more detail:

Boletus is a yellow or semi-white mushroom. Its cap with a diameter of about 10 cm (can reach 20) is at first convex, then cushion-shaped or convexly prostrate, velvety in youth. With age it becomes smooth or slightly wrinkled and matte, and in the rain it becomes clayey, slimy, with a slight reddish tint. It is very difficult to remove the skin, the tubes are about 2 cm, the floors are round and small, in the future they become round-toothed.

The yellow boletus has a leg that reaches 15 cm, up to 6 cm thick, slightly fleecy at the bottom, all rough, fibrous, does not have a mesh pattern, at first tuberous-swollen, then becomes cylindrical, thickened near the base.

The color of the upper part is straw, closer to the bottom it becomes dark brown, sometimes the leg is covered with spots or a belt of a reddish tint. The pulp of the yellow boletus has a pale yellow color, it is quite thick, near the tubes and the stem itself it is rich yellow. Mostly at the cut site the color does not change, but periodically it turns slightly pink or blue after a while. The pulp tastes sweetish, and the smell is weak, slightly carbolic. The spore powder has an olive-ocher color.

Royal boletus. This mushroom is most often found in coniferous or deciduous forests. The diameter of the cap that the royal boletus has is up to 13 cm (sometimes reaches 20), it is very fleshy, dense, at first spherical, and then becomes cushion-prostrate. Externally, the cap is wrinkled, smooth, periodically covered with whitish mesh cracks, it is shiny in dry weather, and becomes slimy in damp weather. The color starts out pink, can be darker, even burgundy, and dries and fades over time, maintaining a red-violet hue. The royal boletus has a skin that is very difficult to remove. The length of the tubes is about 2 cm, the pores are very small, round in shape.

The leg is up to 10 cm long, about 5 cm wide, very fleshy and dense, at first stocky and short, but in the future it stretches out, turning into a club-shaped leg. It is known that the wood boletus (this is also the name of this mushroom) has dense, hard flesh, but over time it becomes softer.

Wood boletus has a pinkish or yellowish color under the cap itself, brown near the base, slightly turning blue or oxidizing in those places, emits a characteristic smell of paint, and a slightly sweet taste. The spore powder possessed by the wood boletus has an olive tint, diluted with brown or brown.

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Features of preparation and serving

Porcini mushroom can be used during cooking in pickled, frozen, dried or fresh form. There are the most various recipes, because these mushrooms are used in cooking not only because of their nutritional value, but also because of many important gastronomic qualities. In addition to their pleasant aroma and taste, their important ability is to transfer this aroma to other products. They are very easy to use. Pre-treatment is optional, and after exposure to heat the pulp does not begin to darken.

Frozen, dried and fresh mushrooms are mainly used during the preparation of second and sometimes first, stewed or fried vegetables or meat dishes, as well as poultry dishes, complemented by a variety of food products. Sometimes boletus is used as a seasoning, which gives the dish a characteristic mushroom aroma and taste. To do this, it is ground into powder. It is important to properly process the mushrooms, after which they can be combined with the following products:

• potato;
• carrot;
• cabbage;
• pork;
• beef;
• mutton;
• poultry meat.

The porcini mushroom is considered the king of mushrooms not only because of its impressive size, but also because of its taste and nutritional value. Another name for the porcini mushroom is boletus, less commonly, cow mushroom. It grows mainly in Eurasia and North America, and is sometimes found in Syria and Lebanon. The porcini mushroom can reach enormous sizes - caps up to 50 cm in diameter and legs up to 25 cm in height. So why is it called white? The fact is that, unlike other “black” mushrooms, it does not change its color when cut, cooked and dried. The rest of the mushrooms darken, turn brown or even turn black.

Porcini mushrooms are valued for their taste and nutritional properties. When prepared correctly, it is a real delicacy. This mushroom belongs to the first category mushrooms. This means that it is absorbed by the human body better than other mushrooms, and this is undoubtedly much more important than just the content of useful substances. But porcini mushrooms are fine with this too. Porcini mushrooms contain more riboflavin than others, a substance responsible for the health and growth of nails, hair, skin and the health of the body as a whole. Riboflavin is especially important for maintaining in good condition thyroid function. Dried porcini mushrooms contain the alkaloid hercedine, which is used in the treatment of angina pectoris.

Porcini mushroom, like all mushrooms of the first category, is actively used in cooking, both fresh (fried, boiled) and dried, salted and pickled. Dishes made from porcini mushrooms can be prepared without additional (or after a very short - 10-15 minutes) boiling. Since porcini mushrooms do not darken when processed, they are often used in soups, where they provide a clear, clean broth.

If we talk about preparations for future use, then best method preserving porcini mushrooms - drying. It is in dried mushrooms that nutrients are best preserved. The collected mushrooms are cleared of soil and debris. U large mushrooms The stems are separated from the caps; if the mushrooms are very small, they are left whole. You can dry porcini mushrooms in drying chambers or ovens. At the beginning of drying, a temperature of 50-60° is recommended, at the end - 70-80°. Mushrooms can be dried in dehydrators or ovens in 4-6 hours. Dried porcini mushrooms retain their taste and nutritional properties in the best way; they can be eaten as crackers without additional processing. A wonderful, aromatic mushroom soup can be cooked in winter by first soaking dried mushrooms in water for 20-25 minutes. Then boil a little in the same water, cut into the necessary pieces and add to the prepared dish. The water in which dried porcini mushrooms were soaked or boiled can be used for sauces.

In addition to drying, porcini mushrooms can be frozen (the second simple method after drying is for those who have freezers), as well as marinate and salt. Heat treatment of mushrooms for harvesting is, of course, good, but all the “salt” is in the fresh mushrooms. Their aroma and taste are much superior to pickled and salted mushrooms. There are many folk and original recipes for dishes made from fresh porcini mushrooms. In addition to Russian cuisine, porcini mushrooms are very popular in French and Italian cuisine.

Recipes for dishes with porcini mushrooms

Ingredients:
1 cup pearl barley,
2-3 potatoes,
2-3 carrots,
1-2 onions,
250-300 g of porcini mushrooms,
butter, sour cream,
herbs, seasonings and salt - to taste.

Preparation:
Cook pearl barley for about 3-4 hours over low heat until the broth becomes thick. Cut the mushroom stems into slices and fry with onions over low heat. It is better to fry in a frying pan with thick walls to “simmer” the contents. Add some salt. 20 minutes before the end of cooking the cereal, add potatoes, carrots and mushroom caps cut into medium-sized pieces. Then add the contents of the frying pan into the soup and cook for another 2-3 minutes. Add seasonings to taste. Black allspice goes well with mushroom soup. Bay leaf. Add a spoon butter. Cover with a lid and let sit for 20-30 minutes. Serve the soup in deep bowls, adding a spoonful of sour cream and sprinkling with parsley and dill.

Ingredients:
approximately equal amounts of potatoes and porcini mushrooms,
butter, sour cream - to taste,
bay leaf, coriander, allspice - to taste.

Preparation:
Cut adult mushrooms (with slightly greened core) into cubes. Cut the potatoes into the same cubes. Place them in cold water, bring to a boil, add salt, add spices and cook until the potatoes are ready, plus another 10 minutes - the potatoes should soften a little. The resulting result in the form of a puree soup is served with pieces of butter and sour cream to taste. It is important to maintain strict minimalism in the recipe and not add onions or strong-smelling seasonings “for potatoes” or “for mushrooms”. What is important in this dish is the balance of mushroom and potato flavors.

Ingredients:
400 g finely chopped porcini mushrooms,
300-400 g chicken broth with rosemary, pepper or other spices,
50 g chopped nuts (hazelnuts or pecans)
50 g leeks,
2 tbsp. butter,
2 tbsp. rice flour,
1 tbsp. sherry (or other wine),
sour cream to taste.

Preparation:
Cook the mushrooms in the broth for 20-25 minutes, add the nuts and cook for another 15-20 minutes until the mushrooms soften. Cool and grind everything in a blender. Lightly fry the leeks in oil and add rice flour. Stirring constantly, add the chopped nut-mushroom mixture and sherry and simmer for 15-20 minutes. At this point, the dish can be cooled and stored in the refrigerator for 2-3 days to smooth out the flavor. Next, add sour cream and heat over low heat, avoiding boiling. Garnish with nuts before serving.

Ingredients:
100 g porcini mushrooms,
200 g chanterelles,
1 tbsp. garlic,
100 g fresh tomatoes,
2 tbsp. fresh basil,
3 tbsp. olive oil,
3 tbsp. lemon juice,
1 tbsp. wine vinegar,
parsley, dill - to taste.

Preparation:
Cut the mushrooms into cubes, the tomatoes into slices and remove the seeds. Preheat the oven, grease a baking sheet with olive oil, place mushrooms and garlic on it, stir and bake for 15-20 minutes until light brown. Let the mushrooms cool and mix with other ingredients.

Ingredients:
fresh porcini mushrooms,
flour,
olive oil.

Preparation:
Cut the mushrooms into slices and roll them in flour. To moisten the flour and crisp the mushrooms, dip each slice in cool water and fry in hot oil until golden brown. Dry the mushrooms in absorbent paper, add salt and serve hot.

Ingredients:
200 g dry white wine,
100 g Marsala wine,
200 g dried porcini mushrooms,
400-450 g of various cheeses (Parmesan, Fontina, Emmentaler),
2-3 tbsp. flour,
1 clove of garlic,
black pepper to taste.

Preparation:
Heat Marsala to a boil, pour over dried mushrooms and leave for an hour. Grind the cheeses and mix with flour. Rub an enamel saucepan or fondue pot with garlic, pour in white wine and place over low heat. When the wine is almost boiling, add the cheese in small portions, making sure it has time to melt before adding the next portion.

Squeeze the mushrooms from the wine and cut them into small pieces. Add mushrooms and freshly ground pepper to the fondue. Serve the fondue with several types of bread and sausages.

Porcini - tubular mushroom from the bioletaceae family, genus of boletus. The mushroom is also called: ladybird, capercaillie, feather grass, babka, boletus, yellowtail, cowhorn, pan, bear and others. The white mushroom got its name back in ancient times. Then the mushrooms were very often dried, and after this process the pulp of the porcini mushroom remained perfectly white.

White mushroom - description and photo

hat porcini mushroom (Boletus edulis) can reach a diameter of 32 cm. Slightly convex, matte in color, usually yellow, brown, reddish or slightly lemon in color. The center is usually a little darker than the edges of the cap. The cap is shiny and smooth to the touch, sometimes slimy.

The stem of the mushroom reaches a height of 25-28 cm. The color is slightly lighter than the cap and can be reddish or pale brown. The shape is cylindrical, the mesh is white or brown.

The tubular layer of the mushroom is olive or yellowish in color. The layer can be separated from the cap without much effort, small round pores.

The pulp of the porcini mushroom has White color and sometimes changes to yellowish.

Where to find and when to grow: Most often, the porcini mushroom is found near very old trees, next to chanterelles, russula, greenfinches, under oaks, birches, and spruces. It appears in July and until the end of September. Most often it is found in wooded areas. It is used in the preparation of various dishes, as the mushroom has excellent taste.

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White mushroom (pine) - information and photos

White pine mushroom(Boletus pinicola) often found with a cap with a diameter of 6-32 cm. It is matte, with small tubercles and a small mesh. The color is reddish, brown, sometimes purple. Young mushrooms have a shape similar to a hemisphere, in mature age it changes to convex or flat. During rains it is slightly slippery and sticky.

The stem of the mushroom is quite thick, white, short and has a reddish or brown mesh. Its height is 7-16 cm, cylindrical in shape with small tubercles.

The tubular layer is olive or yellow, with regular round pores. The pulp of the pine boletus is fleshy and dense, the smell is very pleasant, and it is white when cut.

Where to find and when to grow: you can look for it near oaks or pines; it also grows in groups near beeches, spruces and chestnuts. You can find this mushroom in June and until mid-October.

White oak mushroom - photo and description

White oak mushroom (Boletus reticulatus) has a cap with a diameter of 7-31 cm; in young mushrooms it is spherical, then becomes flat or convex. Color most often: brown, coffee, brown, ocher.

The stem of the mushroom is 8-26 cm high, at first club-shaped, and then becomes cylindrical. There is a white mesh.

The pulp is fleshy, dense, white in color, and does not change when cut. The taste is slightly sweet and the smell is very pleasant.

Where to find and when to grow: grows in deciduous forests, under beeches, lindens, and oaks. You can meet the first mushrooms in the month of May.

Birch white mushroom - doubles, where to find

Birch white mushroom (Boletus betulicola) has a cap 6-18 cm in diameter, it can be yellowish, white, or ocher. In adulthood, it often becomes flat and smooth.

The stem of the mushroom is up to 13 cm high, brown, solid white. The tubular layer is up to 2 cm long, the pores are small and round. The pulp is tasteless, fleshy and white.

Doubles are considered to be the gall mushroom (Tylopilus felleus), which has a bitterish pulp and meshes on the stalk.

Where to find and when to grow: You can see it near birches, on forest edges. The first mushrooms appear in July and until the beginning of October.

How to distinguish a real porcini mushroom from a false one

The white mushroom is considered a double gall mushroom (Tylopilus felleus) or bitterlings. Because of its appearance, mushroom pickers often confuse it with oak mushroom.

The cap of the mushroom is brown or brown in color, convex, thickened, with a diameter of 5-15 cm. The stem is cylindrical, 4-14 cm high, and its finely porous tubular layer is colored gray-white or pinkish. The pulp of the gall mushroom is odorless, fibrous.

The main difference is that if you pick a gall mushroom, it will immediately begin to darken and acquire a brown tint. Also, bitterlings are quite rarely wormy.

Remember that this type of mushroom tastes bitter. Look carefully at the leg, it has a pattern in the form of a brown mesh, but on a real porcini mushroom there is no such mesh.

The gall mushroom grows next to coniferous trees, oaks or birch. Fruits until October, grows in small groups (4-12 mushrooms).

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How to quickly find a white mushroom - video

All fans of mushroom growing probably know what a porcini mushroom looks like, but for those who do not know how to distinguish edible from inedible, this article will be useful, which describes the porcini mushroom in detail, provides its photos and main types.

Using the information in this article, you will learn to distinguish edible mushrooms from false ones, learn about the main types and characteristics of porcini mushrooms, and learn where and when it is best to collect them.

What does a porcini mushroom look like?

Porcini mushrooms are considered the most delicious and aromatic, in addition they also have high nutritional qualities. This favorite of mushroom pickers is easily recognized by its large, fleshy cap and thick stem (Figure 1).

Note: Depending on the age and place of growth, the color of the cap can vary from light, yellowish to dark brown. The surface of the cap is pleasant to the touch; its upper skin is tightly attached to the pulp, so it is quite difficult to separate it.

In dry weather, the cap dries out, becoming covered with a network of deep wrinkles, and during rain, a thin layer of mucus forms on it.

A ripened specimen has dense, juicy white pulp, which with age becomes fibrous and acquires a yellowish tint. Distinctive feature its leg is barrel-shaped or club-shaped, which becomes cylindrical as it matures. As a rule, at the base of the cap, the stem is covered with a network of light veins that almost merge with the main background of the skin. In this case, the leathery ring on the leg is absent.

You will find collection tips in the video.

What are the types?

Among the wide variety of porcini mushrooms, both edible and poisonous species are distinguished. Experienced mushroom pickers are well aware of the following edible species (Figure 2):

• Dark bronze;
• Summer white;
• Birch;
• Borovik;
• Dubovik;
• White pine mushroom.

The most popular types of porcini mushrooms with photos and descriptions will be given below.

Characteristic

Experienced mushroom pickers know what a porcini mushroom looks like, but for beginners in this business it makes sense to give detailed description and external features of each type.

Dark bronze gets its name from the color of the cap, which in a young specimen has a dark chestnut tint, changing with age to bright chestnut or copper brown. The skin of the cap is never slimy, even in wet weather.

Note: The leg when young is painted in pale pink tones, when mature it darkens to wine pink and pink-brown shades.

The flesh of the cap of young specimens has the same wine shades, the flesh of the leg darkens slightly when cut, but does not turn blue, it has a pleasant mushroom smell and a sweetish taste.

Cap color summer look has many shades: from coffee to ocher, sometimes with light spots. The hat itself is soft suede to the touch; when it dries, it becomes covered with deep cracks, forming a mesh pattern on the surface. The leg is light brown, light coffee in color with a brownish mesh pattern at the bottom, fluffy and white at the base. The flesh of the leg does not change color when cut and remains creamy (white). It has a pleasant aroma and sweetish taste.

Birch has a smooth cap of yellow-brown, often uneven color, which becomes slimy in rainy weather and becomes dull when dry. The skin of the cap is firmly attached to the flesh, so it is impossible to remove it. The dense leg is fleshy, decorated with a pale mesh pattern in its upper part, and does not change color when pressed. The pulp is white, juicy, fleshy, has a pleasant smell and sweet taste.

The boletus is distinguished by a bare, sometimes thin felt cap, the color of which can vary from almost white to brown.

Note: In damp weather it becomes covered with a thin layer of mucus, in dry weather it becomes dull or shiny. The base of the leg always remains thickened, and its general color can match the color of the cap, being only a shade lighter.

In addition, in its upper part it has a clearly defined mesh. The boletus pulp is strong, fleshy, and does not change when cut. In its raw form, boletus does not have a pronounced specific odor, which only appears when dried and cooked. The taste is also weakly expressed.

Dubovik has an unevenly colored velvety cap that is sticky in wet weather. Within one cap, different shades can be combined: from yellow-brown to brown-gray. The surface skin of the oak tree is not removed. The leg bears a brownish-red mesh pattern with elongated loops on a general yellow-orange background. You can often see red spots on the middle part of the leg and green spots at its base. The pulp is fleshy, yellowish in color, acquiring a bright blue-green hue when cut, which gradually turns into black. Dubovik has neither a special smell nor an unusual taste.

The thick and short pine-like stem is crowned with a cap, which can be either smooth or scaly, wrinkled or lumpy, becoming slightly slimy in wet weather and matte in dry weather. In this case, the color of the cap ranges from dark brown to chocolate brown with purple tint. Usually the cap is lighter around the edge (from pink to white), the skin is not removed from it. The leg is covered with a reddish mesh, clearly visible in the upper part. The pulp is juicy, white, pinkish under the skin of the cap, has a pleasant mushroom smell or resembles the smell of a toasted nut. When cooked, the sweetish taste is slightly pronounced.

Peculiarities

Porcini mushrooms are quite widespread almost all over the world, even in hot Africa. Thus, dark bronze boletus can be found in oak and beech, hornbeam and chestnut forest areas Europe, North America and Africa. In our country, boletus mushrooms prefer the Transcaucasus, growing there from June to September.

Note: The names of some species directly indicate their habitat. Thus, birch grows exclusively under birch trees, both in forests and groves, and along roads throughout Russia from June to October. Pine grows, respectively, in pine forests; it is less common in spruce and deciduous forests in the northern regions of the European part of Russia and in Siberia. Oak trees feel comfortable in oak forests in the Caucasus and Primorsky Territory, as well as in middle lane Russian Federation and in the southern regions, and spruce trees prefer fir and spruce forests, where they appear in June and bear fruit until autumn.

As is known, they have a variable growth cycle, which depends on climatic conditions and places of growth. In regions with warm climate they appear as early as June and bear fruit until November. IN northern regions their harvest can be harvested in June - September, while they appear en masse only in August. Representatives of the genus grow in entire families or colonies. You should know that they all quickly lose their beneficial features after cutting. Therefore, it is necessary to carry out processing as soon as possible after collection in order to preserve maximum amount micro- and macroelements.

Biological description

The porcini mushroom is a representative of the Borovikov genus. Its tubular stem is barrel-shaped, always thickened at the base. The surface of the leg is painted white, sometimes with a brown or red tint; it is covered with a network of white veins, more noticeable in its upper part.

Depending on the age of the mushroom, the shape of its cap changes:

• In young specimens it is convex, and in mature specimens it is spread out.
• The cap is smooth to the touch, slightly wrinkled. In damp weather it becomes slightly slimy, in dry weather it becomes dull and slightly cracked.
• The color of the cap can vary from light to brown shades. The older the specimen, the darker its cap.

They have juicy fleshy pulp, which grows into fibers with age. Its color is white, yellowish with age, and does not change when cut. This species is also characterized by a faint odor and a slightly pronounced taste, which are more pronounced during cooking.

Where does the porcini mushroom grow?

Porcini mushrooms can be found on almost all continents except Antarctica and Australia. They grow in deciduous, coniferous and mixed forests (Figure 3). Most often they can be found under oaks, birches, beeches, hornbeams, spruces, pines, fir trees, as well as on mosses and lichens.

They are found extremely rarely in the tundra and forest-steppe, and are completely absent in the steppe. They take root well different types soils, excluding swamps and peat bogs, where the ground is waterlogged. They love places well lit by the sun, although they can grow in partial shade, but at low daily temperatures their growth slows down.

False white mushroom: photo and description

It happens that in the baskets of inexperienced amateurs " quiet hunt“There are specimens very similar to white ones, which are actually their poisonous “doubles.”

Without sufficient experience and necessary luggage theoretical knowledge, it is quite easy for a person to make a mistake. After all, false whites grow in the same places as edible ones, and in close proximity to them. That is why it is necessary to learn to distinguish between real species and their poisonous “doubles” (Figure 4).

Characteristic

To learn to accurately recognize inedible doubles, you need to read the photo and description false mushroom and its main types.

The most dangerous to human health and life are bilious and satanic (Figure 5). Gall , called bitterling, found on well-warmed sandy or loamy soil of the edges coniferous forests. Therefore, it is easy to confuse it with pine, although it looks like oak.

Note: It received its second name as a result of the fact that earlier mushroom pickers tested its edibility by tasting it, because a specific bitterness appears within the first ten seconds, and during heat treatment it intensifies many times.

And yet, if you doubt its edibility, learn to test it using less risky methods. Pay attention to its appearance. The gallstone looks impeccable because due to its bitter taste, neither animals nor insects eat it.

Satanic is similar in appearance to oak, and can be found in warm oak forests, next to linden and hornbeam trees. And although scientific literature classifies it as conditionally edible, you should know that consuming it raw is extremely dangerous, since even a young specimen produces a sufficient amount of poisons to cause a blow to human health and life.

Description

In addition to the same place of growth, the gall mushroom is similar in appearance to the edible one. It has the same convex brown cap and a cylindrical leg thickened at the base with a network of veins. The difference lies in the color of the tubular layer: in the gall layer it is pinkish or dirty white, which is not at all characteristic of the present one. Yet the main difference is the very bitter taste.

As for the Satanic one, its cap is quite pleasant to the touch and can be colored either gray or olive green. brown colors. Just as in the case of bittergrass, you should pay attention to the color of the tubular layer.

Note: In the poisonous satanic one, it is painted in bright colors: orange, red. Also characteristic feature called the bright red color of the mesh on the leg.

In addition, the flesh changes color when cut - from yellow or white it turns blue within a few minutes, and it is advisable to check the mushroom right in the forest. The unpleasant smell of rotting onions, characteristic of overripe specimens, should also alert you.

What is the difference

Although edible whites are represented by several species, each of which has its own notable characteristics, there are a number of characteristics common to all true species:

• Their tubular layer can only have white, yellow or olive color, while the bitterling leaves are colored in pinkish tones, and the tubular layer of the satanic has bright orange-red shades.
• Edible specimens have dense pulp without a pronounced taste or smell; in poisonous specimens it is watery.
• The pulp does not change its color at the break even during heat treatment. But the pulp on the cut of the gall fungus acquires a pinkish-brown tint. Satanic changes the cut color to purple.
• Among other mushrooms, forest dwellers often leave traces of their vital activity on white mushrooms, using them as food or as a place to breed offspring.

No matter how large the mushroom is, give preference to smaller, but younger specimens, because it is well known that what older mushroom, the more hazardous substances he accumulates.

Polish white mushroom: photo and description

The Polish white mushroom is quite rare, and therefore is extremely popular among mushroom pickers. In addition, it contains very a large number of useful elements.

Using the photo and description of the Polish mushroom, you will learn to easily find it in the forest (Figure 6). to his appearance it is similar to the usual one: the same brown cap of different shades, slimy during the rainy season and dry the rest of the time; its skin is also difficult to separate, and the cap itself in mature specimens has an outstretched shape. Upon closer examination, you can notice some differences, for example, small clusters of yellow tubes on the stem, which, in turn, is colored in tones from light brown to red.

Characteristic

Lovers of Polish mushrooms know that when harvested they can change the color of the cap and stem from brown to bluish. This occurs when pressed and is absolutely safe.

In addition, you should know that there are no poisonous counterparts of this species in nature. Even the dangerous satanic mushroom has such obvious differences that it is impossible to make a mistake when collecting Polish mushrooms.

Peculiarities

A remarkable feature of the Polish mushroom is the fact that it grows only in forests with a clean ecology, therefore, even when it grows to large sizes, it does not accumulate radiation and toxic substances. For this reason, even overgrown representatives of this species do not pose a danger to human health and life.

They are found singly or in groups in the European part of Russia, in the North Caucasus, as well as in Far East and in Siberia. They prefer conifers, less often deciduous forests, where they grow mainly on sandy soils next to pine, spruce, beech, oak, and European chestnut. The harvest can be harvested from June to November, when other tubular species are practically no longer found.

Borovik: photo and description

Often all porcini mushrooms are called boletus mushrooms. Their distinctive feature is a massive fruiting body, where the cap looks like a pillow, and the leg has a thickening in the middle or at the bottom (Figure 7).

The surface of the cap can be either completely smooth or velvety, and the surface of the stem can be fibrous or covered with scales. Boletus has white flesh, which may turn blue (red) or remain white when cut.

Characteristic

Thanks to his useful composition(vitamins A, B1, C, D, iron, calcium) boletus is widely used in medicine and pharmaceuticals.

Powder made from boletus is used to treat diseases of the musculoskeletal system, anemia, as well as for the normal functioning of the heart muscle and improve immunity, vitamin deficiency and chronic fatigue syndrome.

Peculiarities

Boletuses are common on almost all continents. They can be found in both deciduous and coniferous forests not far from oaks, hornbeams, beeches, pines, firs. Moreover, they can grow either singly or in entire colonies. It is noteworthy that the weight of individual solitary boletus mushrooms can reach up to 3 kg, although they bear fruit for a fairly short period of time - only 1 week.

You should know that in young specimens the cap and stem are valued equally, while in older specimens the stem becomes coarser and loses its nutrients, so only the cap is suitable for cooking.

More information about porcini mushroom, its types and search features is in the video.

White mushroom is very common in different countries. It is popular due to its excellent taste, aroma and nutritional value. Porcini mushroom can be canned, pickled, dried and prepared in any other way without losing taste and aroma. The mushroom contains a number of useful substances, proteins, vitamins and minerals that benefit the body.

But the mushroom can be dangerous - it has a poisonous counterpart, which inexperienced mushroom pickers can confuse with edible. To prevent this from happening, you need to study in detail the exact description of the porcini mushroom, find out where and when it grows, and also become familiar with the differences between poisonous twin mushrooms.

White mushroom description.

The porcini mushroom is part of the Borovikov genus, the Boletaceae family. To date, it has managed to spread across all continents. Even though there are several varieties of porcini mushroom, they still have similar characteristics. Let's look at the general description.

The porcini mushroom belongs to the category of tubular mushrooms. It can easily adapt to any type of soil, except those saturated with peat.

In addition, the fungus is able to grow on the surface of wood. The best taste qualities in those mushrooms that grow in birch and spruce forests. Mushrooms growing in pine groves lack a characteristic aroma and may be less tasty. There are many popular names. The porcini mushroom is known by the following names:

• capercaillie;
• boletus;
• bear bear;
• yellowtail;
• grandmother;
• cow.

How to distinguish a porcini mushroom?

In order not to confuse the mushroom with any dangerous and poisonous looking, you need to know the basics external signs by which it can be distinguished. Let's look at them.

1. Hat.

First of all, pay attention to the hat. It can be from 7 to 25 cm in diameter. In old mushrooms, the fleshy cap is cushion-shaped, while in young mushrooms it is hemispherical. The color of the surface of the cap may differ depending on the area in which the mushroom grows and its varieties. As a rule, the cap is white to dark brown.

On the underside of the cap there is a tubular layer, which must be white. The main difference is that the pulp of the porcini mushroom is white when cut, and does not change color over time, unlike poisonous double, the cut of which darkens and becomes pinkish-brown.

1. Leg.

The base of the stem is slightly widened, up to 7-8 cm in diameter, and closer to the cap it narrows to 5 cm. The color of the stem is white or light brown with a noticeable mesh pattern on the surface. Most of the mushroom stem is hidden underground. It can reach a maximum height of 25 cm, but, as a rule, its height ranges from 7-12 cm.

1. Controversy.

It is important to pay attention to the shade of the spore powder - it should be olive or brown. The spore-bearing layer is white, but then turns yellow. Porcini mushroom spores have spherical shape, small and light.

Where does the porcini mushroom grow?

As a rule, porcini mushrooms are collected after the rains, starting in June and ending in mid-autumn. Most porcini mushrooms can be found in August-September, after light rainfall followed by sunny weather. For rapid growth of mushrooms, moisture and warmth are needed, so you need to look for porcini mushrooms in dimly lit clearings in forests and groves. You can find porcini mushrooms in the following places:

• in a birch grove;
• in the middle of a spruce forest, pine forest, under a juniper bush;
• in the thickets of oaks;
• under a beech or hornbeam.

The porcini mushroom grows in partial shade, as it requires warmth for its development. You can often find this mushroom in the middle of grassy meadows and on forest paths overgrown with greenery. As a rule, it does not grow alone - near the discovered porcini mushroom, there will be another 5-10 similar mushrooms nearby, growing within a radius of 2-3 meters.

Dangerous double.

Beginning mushroom pickers should be careful, because in the forests you can often find dangerous mushroom, which in the initial stage of growth can be very similar to white in external characteristics. It's about about the so-called gall mushroom, or mustard, it looks exactly the same as the porcini mushroom, but has several significant differences.

Firstly, in the cut you can notice a change in color - from white to pink or even brown-brown.

Secondly, unlike porcini mushroom, which has a delicate, nutty taste, gall mushroom is bitter. Another difference is the shade of the tubular layer. In the false, poisonous porcini mushroom, the tubular layer has a pinkish-brown tint.

The benefits and harms of porcini mushroom.

Porcini mushroom is very popular among chefs, as it can be used to prepare a lot of different useful and delicious dishes. In addition, the porcini mushroom has some healing properties, therefore, extracts from it are sometimes used to create natural preparations.

Due to its low calorie content and high concentration of nutrients, porcini mushroom is considered an indispensable product for people who control body weight. But not everyone can use this product. Let's look at the list of beneficial properties and contraindications. So, what are the benefits of porcini mushroom?

1. Relatively low calorie content - about 25 kcal per 100 grams of product.
2. Vitamins A, B1, C, D are contained in high concentrations. In addition to them, the mushroom pulp also contains other vitamins, but in less significant quantities.
3. Eating porcini mushrooms helps prevent cardiovascular diseases. Thanks to the presence of routine, ascorbic acid and lecithin, the walls of blood vessels are strengthened, and the accumulation of harmful cholesterol on them is prevented.
4. Porcini mushroom is recognized as effective in preventing the development of cancer problems.
5. In addition, pharmaceuticals use the ability of porcini mushroom to gently cleanse the liver and gall bladder. The product has a mild hepatoprotective effect and is indicated for minor disorders of the liver and gall bladder.

But we must not lose sight of the fact that eating porcini mushroom can be dangerous for the body. The harm of this product is that it contains chitin in high concentration. This substance has a detrimental effect on digestive system, and in some cases can cause exacerbation of chronic diseases. The product is strictly contraindicated for pregnant women, children under 12 years of age and people with chronic diseases of the stomach and pancreas.

White mushroom photo.