What is the correct name for white fungus? The real king of mushrooms: description and value of the handsome boletus. Gall or false white mushroom: description and photo

Porcini mushrooms are rightfully considered the masters of the forest - they are very popular because they have a delicious taste and are suitable for all types of cooking.

There are not so many types of porcini mushrooms, and they are all exceptionally tasty both fresh and dried. In forests middle lane Russia is most often found white birch mushroom and white pine mushroom. As the name suggests, some of them are found in deciduous forests, while others are found in coniferous forests.

In this article, photos and descriptions of porcini mushrooms and their varieties, information about twin mushrooms and other interesting facts are offered to your attention.

White mushroom cap ((Boletus edulis) (diameter 8-30 cm): matte, slightly convex. It has a reddish, brown, yellow, lemon or dark orange color.

Pay attention to the photo of the porcini mushroom: the edges of its cap are usually lighter than the dark center. The cap is smooth to the touch, in dry weather it often cracks, and after rain it becomes shiny and a little slimy. The skin does not separate from the pulp.

Leg (height 9-26 cm): usually lighter than the cap - light brown, sometimes with a reddish tinge. As with almost all boletes, it tapers upward, has the shape of a cylinder, a club, less often a low barrel. Almost all covered with a mesh of light veins.

Tubular layer: white, in old mushrooms it can be yellowish or olive. Easily separated from the hat. Small pores are round in shape.

As you can see in the photo of porcini mushrooms, they all have strong, juicy pulp of pure white color which changes to yellowish over time. Under the skin it can be dark brown or reddish. Has no pronounced odor.

Hat birch white fungus(Boletus betulicolus)(diameter 6-16 cm) shiny, can be either almost white or ocher or yellowish. Bulky, but becomes flatter over time. Feels smooth to the touch.

Leg (height 6-12.5 cm): white or brownish, has the shape of an elongated barrel, solid.

Tubular layer: the length of the tubes is up to 2 cm; the pores are small and round.

Pulp: white and tasteless.

Twins of the birch porcini fungus - all edible representatives of the family Boletovye and gall fungus (Tylopilus felleus), which has meshes on the stem, the tubular layer turns pink with age, and the flesh has a bitter taste.

Other names: spikelet (so White mushroom birch is called in the Kuban, since it appears at a time when rye ripens (ears).

When growing: mid-July to early October Murmansk region, the Far East region, Siberia, as well as in Western European countries.

Look at the photo of a birch white fungus in nature - it grows under birch trees or next to them, on forest edges. Mushrooms of the Boletaceae family are unique in that they can form mycorrhiza (symbiotic fusion) with more than 50 tree species.

Eating: has great taste qualities. Can be boiled, fried, dried, salted.

Application in traditional medicine: does not apply.

White mushroom pine (upland) and its photo

white pine mushroom(Boletus pinicola) has a hat with a diameter of 7-30 cm, matte, with small tubercles and a network of small wrinkles. Usually brown, rarely reddish or purple tint, darker in the center. In young mushrooms, it has the shape of a hemisphere, then it becomes almost flat or slightly convex. Feels dry to the touch, but in rainy weather becomes slippery and sticky.

Pay attention to the photo of the legs of white pine fungus- its height is 8-17 cm, it has a mesh pattern or small tubercles. The stalk is thick and short, expanding from top to bottom. Lighter than the cap, often light brown, but may be of other shades.

• Division: Basidiomycota (Basidiomycetes)
• Subdivision: Agaricomycotina (Agaricomycetes)
• Class: Agaricomycetes (Agaricomycetes)
• Subclass: Agaricomycetidae (Agaricomycetes)
• Order: Boletales (Boletales)
• Family: Boletaceae (Boletaceae)
• Genus: Boletus (boletus)
• View: Boletus edulis (Cep)

Borovik

Description

(lat. Boletus edulis) is a mushroom from the genus Borovik.

Hat:
The color of the cap of the porcini mushroom, depending on the growing conditions, varies from whitish to dark brown, sometimes (especially in pine and spruce varieties) with a reddish tint. The shape of the cap is initially hemispherical, later cushion-shaped, convex, very fleshy, up to 25 cm in diameter. The surface of the cap is smooth, slightly velvety. The pulp is white, dense, thick, does not change color when broken, practically odorless, with a pleasant nutty taste.

Leg:
The cep has a very massive stem, up to 20 cm high, up to 5 cm thick, solid, cylindrical, widened at the base, white or light brown, with a light mesh pattern in the upper part. As a rule, a significant part of the leg is underground, in the litter.

Spore layer:
Initially white, then successively turns yellow and green. The pores are small, rounded.

Spore powder:
Olive brown.

Spreading

Various varieties of white fungus grow in deciduous, coniferous and mixed forests from early summer to October (intermittently), forming mycorrhiza with various tree species. Fruits in the so-called "waves" (in early June, mid-July, August, etc.). The first wave, as a rule, is not too abundant, while one of the subsequent waves is often incomparably more productive than the others.

It is popularly believed that the white fungus (or at least its mass output) accompanies. That is, the fly agaric went - the white one also went. Like it or not, God knows.

Similar species:

In youth, it looks like a porcini mushroom (later it becomes more like). It differs from the white gall mushroom primarily in bitterness, which makes this mushroom absolutely inedible, as well as in the pinkish color of the tubular layer, which turns pink (unfortunately, sometimes too weakly) at the break with flesh and a dark mesh pattern on the leg. It can also be noted that the pulp of the gall fungus is always unusually clean and untouched by worms, while in the porcini fungus you understand ...

And - common duboviks, also confused with ceps. However, it should be remembered that the pulp of the porcini mushroom never changes color, remaining white even in the soup, which cannot be said about the actively blue oaks.

Edibility

By right it is considered the best of mushrooms. Used in any form.

Cultivation of porcini mushroom

Industrial cultivation of white fungus is unprofitable, so it is bred only by amateur mushroom growers.

For cultivation, it is necessary first of all to create conditions for the formation of mycorrhiza. Household plots are used, on which deciduous and coniferous trees, characteristic of the habitat of the fungus or highlight the natural areas of the forest. It is best to use young groves and plantings (at the age of 5-10 years) of birch, oak, pine or spruce.

At the end of XIX - beginning of XX century. in Russia, this method was common: overripe mushrooms were kept for about a day in water and mixed, then filtered and thus a suspension of spores was obtained. She watered the plots under the trees. Currently, artificially grown mycelium can be used for sowing, but is usually taken natural material. You can take a tubular layer of mature mushrooms (at the age of 6-8 days), which is slightly dried and sown under the soil litter in small pieces. After sowing, the spores can be harvested in the second or third year. Sometimes soil with mycelium taken from the forest is used as seedlings: a square area 20-30 cm in size and 10-15 cm deep is cut around the found white mushroom with a sharp knife. horse manure and a small addition of rotten oak wood, during composting, watered with a 1% solution of ammonium nitrate. Then, in a shaded area, a layer of soil is removed and humus is placed in 2-3 layers, pouring the layers with earth. Mycelium is planted on the resulting bed to a depth of 5-7 centimeters, the bed is moistened and covered with a layer of leaves.

The yield of white fungus reaches 64-260 kg/ha per season.

Remarks

You can write a novel about white fungus. To write, but not to write: the porcini mushroom will still not fit into the framework of the novel. beautiful mushrooms a lot, but where else can you find such a mushroom, near which you want to sit down and die in peace, because nothing will be better? It's easy with white. You just have to find...

- antipode. The toadstool breathes aesthetics, the toadstool is impeccable in every detail ... but for some reason it does not please. (Although, of course, it is clear why.) White fungus is a completely different matter. Not always correct, not too elegant, simple.

White fungus love worms. It happens, a fungus with a fist, and already dust. It happens otherwise: the mushroom is healthy in itself, but almost clean, almost, but not quite: sometimes it seems that the worms have already eaten, hatched into flies and flew away to other mushrooms, and this one cheered up, tightened the worm passages and began new life. Is it real? Who knows. However, what's the difference: if there are no live worms, then it doesn't matter who ate it before me.

A special delicacy of any table is the white mushroom - not only tasty, but also healthy. It can be used not only for food, but also as a remedy. For a mushroom picker, it is important not to make a mistake in choosing - to consider a handsome man among the forest grass and be able to distinguish from skillfully disguised poisonous and inedible twins.

The white mushroom or real boletus (Boletus edulis) belongs to the class Agaricomycetes, the genus Boletus, the Boletaceae family. It has many names: cow, bear, capercaillie, belevik and others. Refers to edible.

The hat is convex in shape, gradually becomes flatter, the span diameter is up to 30 cm. The outer part is usually smooth, but may be wrinkled, cracking in hot weather. During high humidity with a small mucous layer, shiny in dry weather.

The color of the cap of the porcini mushroom has variations in the place of growth:

• among pines - closer to chocolate, pink edging is possible;
• in a spruce forest - brown with a coffee, sometimes green tint;
• Near deciduous trees- light, light hazel, yellow ocher.

The pulp is dense, light in newly appeared specimens, turning yellow with age. When cut, the color does not change. It has a mild taste and smell when raw. A special pleasant aroma spreads during cooking or drying.

The stem of the mushroom is 8-12 cm high, up to 7 cm thick. The shape is “barrel” or “mace”, elongated in aging specimens, thickened at the base. Surface shades are brown with whitish or reddish tints. The mesh layer is light, most often located closer to the cap. Rarely is it mild or absent altogether.

The tubular layer - from light in young to yellowish and greenish in older individuals, easily leaves the cap pulp.

Distribution and collection season

They grow next to many trees, but most of all they love the "society" of a pine forest, birch or oak groves, spruce forest.

The forest form in the fall friendly shares the space with green russula in an oak forest and with a chanterelle next to birches, it appears at the same time as greenfinch.

There is a high probability of finding such hare in pine trees of 20-25 years old, or in a pine forest not younger than 50 years old with a moss-lichen cover.

The best temperature for mushroom growth is in summer months 15-18 degrees of heat, and in September 8-10. Serious temperature fluctuations and rains inhibit the development of mycelium. White hare grow best after small thunderstorms and foggy warm nights.

Soils like with the presence of sand and loam, without excess water. Peatlands and wetlands are excluded. They also do not like hot places, although they prefer good lighting.

You can meet the hare on all continents except Australia. It grows especially actively in Europe, northern America and even Africa. In Asia, it reaches Japan and China. In Russian forest spaces - almost everywhere, reaching the tundra and Chukotka, but not found in the steppes. He does not like to "climb mountains" too much.

Fruiting is solitary, closer to autumn days- heap.

White mushrooms grow in seasons: in more temperate climatic latitudes - from mid-June to the end of September days, the most mushroom time is from the fifteenth of August. Where it is warmer, it may appear by the end of May and not disappear until October.

Species diversity and description

Scientists counted 18 forms among the whites, but the average amateur would not want to climb into such a jungle. Yes, and meet some really only in other hemispheres of the planet. Therefore, let us consider in more detail what grows in the forests of Russia.

Spruce

White spruce mushroom (Boletus edulis f. edulis) is large, up to 2 kg one specimen. The hat is chestnut-brown or "brick with a red tint", in the form of a hemisphere, eventually turning into a plane. The top is wrinkled, velvety to the touch. In young mushrooms, the edges are slightly tucked inward.

The tubes are white, gradually a yellow-green tint appears. Leg height 6-20 cm, thickness 2-5. The mesh layer is located closer to the hat.

Distribution and time of collection

Collection is possible from early June to early October in spruce-pine and mixed forests - wild and park. They love the neighborhood with spruce.

Oak

Oak porcini mushroom (Boletus quercicola) has a hat most often of a coffee-gray color, light blotches are possible, with a diameter of 5-20 cm, fleshy and dense. With age, it gradually begins to wrinkle. With increasing humidity, the surface becomes shiny, slightly slimy.

The leg is expanded or in the form of a club, 6-20 cm high and 2-6 cm in diameter. Inner part more brittle than other species.

Where and in what season are they harvested?

Oak porcini mushrooms grow from May to October next to oaks and mixed vegetation of the middle and southern strip of the center of the country, the forests of the Caucasus, in Primorye. Distributed widely, sometimes in clusters.

Birch

White birch fungus (Boletus betulicola) - the fruiting body is much larger than that of other counterparts. The hat in diameter reaches 5-15 cm, but sometimes it grows up to 25-27 cm. The color is light - from white to light coffee, it can wrinkle slightly, crack in the heat.

The tubes are white, with the decrepitude of the fungus comes a creamy shade. The inside is dense, when dried it remains white. Barrel-shaped leg, white-brown, mesh closer to the hat, 5-13 cm high, 1.5-4 wide.

Distribution and time of collection

White birch fungus is present in all forests of the European part of Russia, the territory of the middle latitudes of North and Northeast Asia, the Caucasus, the tundra zone - among the northern birch forest. Any soil (but does not take root on peat bogs), the main thing is that birch or at least aspen grow nearby.

You can find it from early summer to October. Some beauties can survive until the first cold weather. Cut neatly 1.5-2 cm from the ground. You need to look for birch porcini mushrooms on the outskirts of the forest and along nearby roads.

Pine

White pine mushroom (Boletus pinophilus), also called boron, looks like a "fat man". The height of the stem is from 5 to 16 cm, with a diameter of 4-10 cm, more thickened at the base. The surface is completely "shrouded" in a reddish or light brownish mesh.

Hat diameter 5-25 cm. General color dark brown, there may be variability of reddish hues, slightly pink along the contour, closer to light in newly grown ones. The lower part is white-yellow, darkening with age. The flesh is white at the break, under the skin it is brown with a red tint, of a weaker structure than that of the white birch fungus.

Where and in what season are they harvested?

Upland porcini mushroom is harvested in the Siberian taiga, coniferous forests the western half of the European part of the country and in the regions of the northeast from July to 15 October. Prefers sandy pine soils, old forests with mosses and lichens. Can be found in forests mixed with pine.

It is important to collect while the tubular layer has not acquired a greenish tint - old specimens can lead to poisoning!

Collecting mushrooms - how to?

When going to the forest, you need to understand where, when and how to pick porcini mushrooms. It is preferable to start hunting for them in July and August. Especially they scatter over the soil after brief thunderstorms and warm fogs at night. In summer, the boletus mushroom grows for 6-9 days, in autumn - 9-15.

It is advisable to come to the forest before the sun has risen, when the porcini mushroom is clearly visible. Move slowly, carefully examining the ground. Especially places with sand and loam, where the soil is not flooded. When the summer is damp, it is worth looking at a distance from the trees, on hills and places well lit by the sun. If the season is dry, the hare are hiding near the trees, where the grass is thicker. They love to coexist with morels.

The best specimens for collection are with a hat diameter of about 4 cm. Boletus is adored by various kinds of pests, so you need to look out for them carefully, especially in a hat. Be sure to cut into pieces and remove the wormholes. Within 10 hours, the porcini mushroom must be processed (put for drying, salting, fried, etc.), otherwise, most of the useful properties.

Collection rules

• cut the porcini mushroom carefully without damaging the mycelium;
• can be twisted;
• clean from possible pests (although it is better to take whole ones);
• put in a collection container with a hat down;
• if the legs are high - lay sideways;
• leave overripe and dubious specimens on the ground;
• do not trample.

Healthy porcini mushrooms are not afraid of frost, so they can be harvested even after a frost. After thawing, they do not lose their taste.

Nutritional qualities

A freshly picked porcini mushroom has a calorie content of 34 kcal per 100 g of mass, dried - 286 kcal. Nutritional value - 1.7 g of fat, 1 g of carbohydrates, 3.5 g of protein per 100 g of weight. Also disaccharides and saturated fatty acids.
praised great taste in any form. Special the nutritional value in that it makes the stomach work actively.

90% of the weight is water, the remaining 10 are distributed into proteins, fiber, carbohydrates, minerals and fats.

It contains the most important trace elements - iodine, copper, manganese and zinc. Vitamins - PP, C, B1, A. 22 amino acids. The amount of protein depends on the type, age of the fungus (the younger, the better), place of growth and method of preservation. Dried porcini mushrooms are especially good at preserving proteins.

Digestibility of mushroom proteins

It occurs more slowly than animals, since the proteins of the fungus are enclosed in special walls that “do not pierce” the enzymes of the digestive tract. To improve the absorption of mushrooms by the body, you need to chop well, boil or fry.

Usage

White mushroom without wormholes is allowed to be eaten in any form - dried, boiled, fried, salted, pickled and fresh. During drying, they do not become dark, leaving a pleasant forest aroma. The sauce goes well with meat and rice. Powder from such mushrooms can be seasoned with various dishes. Italians love them very much, adding them raw to the ingredients of a salad with parmesan cheese, seasoning with oil, spices and lemon juice.

Dried mushrooms can be stored for 1 year by placing them in paper bags. The air temperature should be fixed moderate, regular ventilation is required.

The benefits and harms of white fungus

White mushrooms are both beneficial and harmful depending on their use by humans.

Beneficial features

• in pharmaceuticals - treatment of mastopathy, oncology, angina pectoris, tuberculosis;
• strengthen immunity;
• improve the condition of the eyes, hair and nails;
• are a prophylactic against anemia and atherosclerosis;
• when applied externally, they contribute to the rapid healing of wounds.

Harm

• collected from the roads and industrial enterprises– absorb heavy metals and toxic substances;
• if stored incorrectly - porcini mushrooms can cause serious indigestion, especially in children;
• excessive consumption of dried mushroom can cause obesity;
• use porcini mushroom with caution in patients with liver and kidney problems.

Mushrooms doppelgangers

A serious problem is created by dangerous doubles of the white fungus. To distinguish white mushroom from false poisonous and inedible mushrooms, use the table below.

It is clear that poisonous inedible mushrooms in many ways similar to whites, but upon closer inspection, they can still be distinguished. Additionally, looking at external state- false ones are distinguished by their impeccable appearance.

Symptoms of double poisoning, first aid

In an adult with poisoning, severe symptoms last up to 3 days. These are nausea, vomiting, diarrhea and headache. But due to the unknown effects of poisons, psychogenic reactions are real, up to hallucinations, absolute loss of self-control and memory, and even lethargic sleep or death.

As soon as symptoms occur, immediately flush the stomach and take the poisoned person to the hospital or call ambulance. The effects of doppelgänger mushrooms, especially Satanic mushrooms, have been little studied and delaying first aid can be fatal.

Carefully compare the appearance of what you got on " silent hunting»copy with a description of the porcini mushroom, as you remember it and with the help of the photos given in the article. Put in the basket only those of them in which you are completely sure. And then the beauties brought home will delight all gourmets with an amazing aroma and taste of forest gifts.

View white mushroom (aka boletus, barn) is an edible, tubular mushroom that belongs to the genus Borovik. Its appearance is significantly affected by conditions environment, but despite this, the white mushroom always looks like a handsome giant against the background of its other relatives.

The most common inhabitant of spruce and fir forests has a brown with a reddish or chestnut tint, a smooth, dry cap, a long stem, extended to the bottom.

An abundant amount of brown hats with a grayish tint is found in oak forests, hence the clarification in the name of the oak porcini mushroom.

The proximity of birches makes the boletus cap light, almost white, and due to its proximity to pines, its cap is large, dark with a purple tint and brownish-red flesh under the skin.

Boletus can also have a cap of bright yellow, purple, orange-red, light brown, black-brown, light bronze or ocher. But such instances are not common.

Photo of white mushroom

Structure

Mature individuals are characterized by a convex hat with a smooth or wrinkled surface. The cap is sticky during wet weather and looks nasty; it is matte in dry, sunny weather. The skin does not separate from the pulp.

In young individuals, the juicy dense pulp is always white, the old mushrooms have a yellowish tint, and immediately under the skin there may be a small layer of red-brown hue. Many are interested in whether the porcini mushroom turns blue on the cut. It is believed that this species does not differ in this property.

The porcini mushroom in its raw state has a slightly pronounced smell, and only in the process of cooking does a pleasant mushroom aroma appear.

The leg of the boletus is massive, club-shaped and with a whitish surface, which can also acquire a light shade of a hat. At first, the white tubular layer gradually turns yellow and in mature individuals turns into an olive green color. Boletus spore powder is olive-brown in color.

habitats

Borovik likes mature and old forests with an abundance of moss and lichens, but he also feels great on sandy, sandy, loamy soils. White fungus is common on all continents except Australia.

Warm foggy nights and short heavy rains, especially in the second half of August, are ideal weather when White pleases with a huge amount. Boletus occurs from June to September.

Some general information

Why are these mushrooms called white? There is no reliable answer to this question. The most common version is that the porcini retains its color as white during processing, most other mushrooms tend to darken or turn brown.

In the summertime life cycle white fungus lasts 6–9 days, and already in September it increases from 9 to 15 days, but during this time it reaches an impressive size compared to other mushrooms, which ripen for about 3–5 days.

Despite its large shape and wide distribution, the boletus is very skillfully hidden from view, so its search requires patience and perseverance. The best specimens for collection should have a cap diameter of approximately 4 cm.

The description of how to store fresh mushrooms boils down to the fact that mushrooms must be processed immediately, otherwise after 10 hours they will lose their beneficial properties.

Due to the unprofitability of porcini mushrooms are not cultivated in industry, but amateur mushroom growers conduct similar experiments.

The closest relative is the boletus, a tasty, edible boletus fungus, quite common, always growing in the company of birches. It has a long, thin stem and a convex hat up to 15 cm in diameter.

The poisonous gall fungus is very similar to the boletus, which has the following main differences: the tubular layer is dirty pink, the flesh is bitter, and a dark mesh pattern flaunts on the leg. Another dangerous double boletus mushroom is a satanic mushroom, it is found in damp forests, has a reddish tubular layer and quickly turns blue on the cut.

White mushroom, which is also called boletus, belongs to the Boletov family. The porcini mushroom has many popular names. It is called belovik, bebik, belevik, cowshed, zheltyak, medvezhanik, pechura, boletus, cow, korovik, truthful, expensive, cowshed and other names. This is one of the most valuable mushrooms.

Appearance

On the cap of the mushroom, the skin is adherent, its color can be from a brownish-red hue to almost white. With age, the color of the hat becomes darker.

In young boletus mushrooms, the cap is convex, and as the fungus ages, it transforms into a flat-convex one (rarely prostrate). The diameter of the cap can reach 10-25 centimeters. The surface of the cap is both smooth and wrinkled. The tubular layer has a thickness of 1-4 centimeters and a notch near the stem. It is distinguished by a light shade, the presence of small rounded pores and is easily separated from the pulp.

The leg of the mushroom is quite massive, at first club-shaped or barrel-shaped, but as it grows, it stretches. Its height is 10-20 centimeters, and its thickness is from 3 to 10 centimeters. Outside, the leg may be white, brownish or rarely reddish. Most often, on its surface there is a mesh of veins of a lighter shade.

The pulp of the porcini mushroom is fleshy and juicy, in young mushrooms it is white, in older ones it is yellowish and fibrous.

The average weight of a mushroom is about 200 grams, but huge mushrooms weighing several kilograms can also be found.

Kinds

Depending on the species, porcini mushrooms differ in mycorrhiza, fruiting season, growth characteristics and other characteristics. Allocate four independent species mushrooms and many forms.

Types of white fungus are:

1. Spruce - the most common, with an elongated stem and a brown hat, grows in a spruce forest, fruiting bodies appear from June to October.
2. Birch - a lighter (almost white) cap, differs in growth under birch trees.
3. Oak - brown caps with a grayish tint, mushrooms with loose pulp, grow in oak forests.
4. Pine - a large hat of dark color, often with a purple tint.

Among these species, subspecies are distinguished, the most common of which are:

• Maiden;
• Polish;
• Reticulate;
• Beautiful.

In porcini mushrooms, the following forms are distinguished:

• early (appears in May),
• late (begins to appear in August),
• smooth-legged (without nets on the legs),
• pink-legged,
• lemon yellow,
• olive brown,
• special (purple hats),
• bluish (when pressing on the tubular layer, a slow blue appears),
• orange red,
• light bronze,
• dark bronze,
• false purple,
• arctic,
• mesh.

Where does it grow

White fungus is widespread in Russia. It grows well on sandy, loamy or sandy loamy soil, that is, on soils that drain well and do not become waterlogged.

White mushrooms are found on all continents of the northern hemisphere.

Mushrooms tend to form mycorrhiza with trees such as oak, pine, spruce and birch.

You can find white mushroom in coniferous, mixed and deciduous forest. In summer, it is found in young groves and plantings, and in autumn - deep in forests, next to abandoned roads, paths and old trees.

White mushrooms do not like damp places, but prefer the presence of lichen or moss cover. Most often, mushrooms grow in forests in which the trees are more than 20 years old.

It is believed that mushrooms love the light, but often mushrooms can be found in a very dark place. If the year is fruitful, then the amount of light does not affect the white fungus, and in years when a large crop is interfered with unfavourable conditions(e.g. heavy rainfall, low temperatures at night), many mushrooms can be found in open areas that warm up well.

How to find in the forest

You can go to the forest for porcini mushrooms already in June and look for mushrooms until mid-September.

Early forms of boletus may appear in early May, and in warm climates, fruiting bodies appear not only in September, but also in October. You can find white mushroom after rain, but mushrooms often hide from the eyes of mushroom pickers in fallen leaves and mosses. You can find white mushrooms in wet warm places, and on lit lawns warmed by the sun.

If you find a mushroom and have already put it in a basket, do not rush to leave, but rather carefully inspect everything around, because such mushrooms very often grow with a “family” of up to 20-40 pieces.

Carefully inspect places near spruces, pines, oaks, birches and hornbeams. Also, anthills and red fly agaric can tell about the close proximity of mushrooms. These are frequent companions of the white fungus.

See the video for how porcini mushrooms grow in families. Such an amount of porcini mushrooms small area can be found extremely rarely.

Collection Features

The fruiting of porcini mushrooms is divided into three stages:

1. Rarely and one by one they are found already at the end of June (they are called spikelets).
2. The second stage is the harvest of mushrooms in mid-July (such white mushrooms are called stubblers).
3. Mushrooms also appear massively by the end of August and early September (these mushrooms are deciduous).

The optimal temperature for the appearance of mushrooms in summer period is +15+18 degrees, in autumn - +8+10 degrees. Both significant rainfall and night/day temperature fluctuations prevent the development of white fungus. The most favorable conditions for the appearance of fruiting bodies are short-term thunderstorms, warm nights and fog in the morning.

How to choose and where to buy

• You can buy porcini mushroom in shops, markets, and also from mushroom pickers.
• Try not to buy mushrooms in a questionable place, such as along the road, because you will not be sure where they were collected and whether they contain harmful substances.
• When buying mushrooms, inspect the cap, leg, plates, skin and pulp.
• If you notice wrinkling, suspicious plaque or mold, postpone the purchase.
• Fresh mushrooms are distinguished by smoothness, uniformity inside, a snug fit of the cap to the leg.
• Smell the mushrooms - they should not have an unpleasant smell.

Characteristics

• White fungus is one of the best mushrooms used for food.
• The most massive growth of fungi in temperate climate celebrated in August.
• Mushrooms have a property to stimulate digestion.
• Also, the substances contained in the porcini fungus have antitumor properties.

Nutritional value and calories

In 100 gr. fresh mushroom contains:

• 34 kcal;
• 3.7 g protein;
• 1.1 g carbohydrates;
• 1.7 g fat.

Chemical composition

The composition of the white fungus is quite complex and provides it with healing properties.

The fruiting bodies contain a lot of:

• Belkov
• polyunsaturated fatty acids
• dietary fiber
• Polysaccharides
• Lecithin
• Vitamins (PP, carotene, C, B1, D, E, B9, PP, B2, B6)
• Mineral salts (sodium, calcium, potassium, sulfur, zinc, phosphorus, iron, etc.)
• Antioxidants and other active substances.

One of the alkaloids of the white fungus is hercedin, known for its anti-cancer effect and ability to resist angina pectoris. This substance reduces pain in the heart and strengthens the immune system.

Beneficial features

White mushrooms have such medicinal properties:

• Painkiller;
• bactericidal;
• Tonic;
• Antitumor;
• General strengthening;
• Wound healing;
• Antifungal;
• Anti-inflammatory;
• Antiviral.

In addition, they affect the body as follows:

• Expansion of blood vessels;
• Decrease in the rate of blood clotting;
• Cleansing of vessels from plaques in atherosclerosis;
• Blood thinning;
• Decreased blood pressure;
• Reducing pain in angina pectoris;
• Restoration of disturbed metabolic processes;
• Removal of harmful substances, for example, carcinogens and salts of heavy metals;
• Improved digestion.

Harm

You can not eat porcini mushrooms with:

• Acute diseases of the digestive system
• Gout
• Under 7 years old

Mushrooms are digested for a long time, so they are recommended to eat in small quantities, supplementing with vegetables.

Since any mushrooms absorb substances from the soil, it is impossible to collect white mushrooms in industrial areas and near highways.

Application

In cooking

• The fruiting bodies of the porcini fungus have very high nutritional and taste qualities.
• These mushrooms have been used in cooking since ancient times.
• They do not need to be pre-boiled.
• You can use the mushroom fresh, adding it to the first and second courses.
• Also, porcini mushrooms are dried, salted, pickled and frozen.

Prepared with porcini mushrooms:

• snacks;
• soups;
• fillings for pies;
• salads;
• mushroom caviar;
• second courses;
• casseroles;
• sauces (goes well with rice and meat).

How to clean

Before cleaning, hold the mushrooms for about an hour in cold water, so you partially get rid of forest debris. When catching mushrooms from the water, clean them of dirt and cut off dark places. When cutting the mushrooms in half (small) or into several parts (large), check if they are clean inside.

Dried

The maximum of useful properties is preserved in dried mushrooms, therefore it is this form of white fungus that is most often used in the treatment and prevention of many diseases.

Dried mushroom powder is added to various prepared dishes.

When dried, porcini mushrooms do not lose their color and aroma. You can store such mushrooms for a very long time, and their nutritional value surpasses all other methods of harvesting mushrooms.

Calorie content dried mushrooms higher than that of fresh ones - in 100 grams of mushrooms there are about 282 kcal.

Dried porcini mushrooms are very useful. Of these, the body absorbs up to 80% of proteins. Such mushrooms are rich in riboflavin, carotene, vitamins D, B1 and C. Dried mushrooms also contain a lot of hercedin and other useful substances that give dried mushrooms antitumor properties and the ability to treat angina pectoris.

Dried mushrooms are hygroscopic, so they need to be stored in a dry and ventilated place where there are no temperature changes, otherwise there is a risk of getting a damp and moldy product. It is best to place such mushrooms in cardboard containers or paper bags.

Dry mushrooms should not be stored together with pickles, fermented foods, nuts, fruits and fresh vegetables. Damp mushrooms must be cleaned of spoiled ones, and then dried.

Storage of dried porcini fungus provides for up to a year, but they can be placed in freezer which will lengthen this period. The use of dry mushrooms includes their boiling, stewing, frying, adding to soups, sauces, main dishes, stuffings.

You can dry the porcini mushroom:

1. In the microwave. After laying the chopped mushrooms on a dish, set the power from 100 to 180 watts. Turn on the cooking mode for 20 minutes, then ventilate the oven for 5 minutes and repeat cooking two or three times.
2. In the oven. After laying the chopped mushrooms on parchment, they are dried with the oven door ajar at +50 degrees for about 6-7 hours.

Please note that the oven door in the second case must be ajar. When the door is closed, the mushrooms will give juice and it will not work to dry them normally.

Another way is drying over the hob. See the next video for all the details.

Pickled

To pickle mushrooms, you will need:

• 2 kg fresh mushrooms
• 500 ml water
• 120 ml 6% vinegar
• 10 bay leaves
• onion head
• 1/2 tsp. tablespoons black peppercorns
• 2 table. spoons of sugar
• 4 table. spoons of salt
• Clove and Pepper

After cleaning, washing and cutting the mushrooms into equal parts, boil them in the water to which Bay leaf about half an hour. After putting the mushrooms in a colander, add spices, sugar and salt to the remaining broth. Put the broth on the fire, and when it boils, add vinegar and return the mushrooms. Cook for another 10 minutes, remembering to remove the foam. In prepared jars (scalded), place the onion, cut into rings, and then the mushrooms on the bottom. Pour the marinade over the containers, close the lids and store in the refrigerator.

You can see the recipe for pickled porcini mushrooms in the next video.

fried

When the water boils, boil the white mushroom for about 20 minutes. Putting them in a colander, let the liquid drain from the mushrooms, and then put the mushrooms in a preheated pan. You can pre-sauté onions. The mushrooms need to be fried for about 15 minutes.

Frozen and how to freeze

Porcini mushrooms tolerate freezing well and, when frozen, are used to make soups, caviar, pies and other dishes. At the same time, it is not necessary to defrost the mushrooms at all. They are poured into a pan and kept under a lid until they are defrosted.

How to freeze

You can freeze mushrooms in several ways:

1. Peel and cut washed fresh mushrooms, then place in a colander or sieve, arrange in bags or containers and send to the freezer.
2. Pre-boil the mushrooms in unsalted water for 5 minutes. After draining the water and holding the mushrooms on a sieve, wait until they are completely cool and place them in the freezer.
3. Pre-fry the mushrooms in vegetable oil. The mushrooms in the pan will lose excess moisture and become ruddy, then you need to wait for them to cool, put them in trays or bags and send them to freeze.
4. Pre-fry the mushrooms in the oven. For frying on a baking sheet, oil, salt and other ingredients are not needed.

A few more tips for freezing porcini mushrooms:

• Cut the mushrooms into slices about 5 mm thick.
• Make sure that the mushrooms are well dried before being placed in the freezer. If you set them to freeze wet, the mushrooms will stick together and turn into an ice lump, which will affect their aroma and taste.
• So that you do not have to freeze the mushrooms several times, immediately lay them out in portions - put the mushrooms in each container or each bag for one preparation.
• Lay out the mushrooms in a not very thick layer.
• If you freeze mushrooms not in a bag, but in another container, fill it completely to leave a minimum of air inside.
• Do not store porcini mushrooms next to frozen fish or meat.
• You can store mushrooms for up to a year. The thawed product is used immediately.

Boiled and how to cook

Before cooking, mushrooms are cleaned and washed well. Then they are placed in a saucepan and poured with water, which will completely cover the mushrooms.

How much to cook porcini mushroom? Approximately 35-40 minutes, removing foam periodically.

If the mushrooms are dried, then they are first soaked for two to three hours, taking a glass of water for each handful of raw materials, after which they are boiled for about 20 minutes. In a double boiler and a slow cooker (baking mode), mushrooms are boiled for about 40 minutes.

Grilled mushrooms marinated in parsley

You will need:

• 600 grams of white mushrooms
• Two or three sprigs of parsley and thyme
• 50 ml olive oil
• 20 ml lemon juice
• 2 garlic cloves
• Pepper and salt
• 100 g lettuce leaves

Fry the peeled and sliced ​​mushrooms in olive oil (20 ml) on a grill pan on both sides. Fold the fried mushrooms into a container, where add the rest of the ol. butter, thyme and parsley (chopped), garlic (chopped), lemon juice, pepper and salt to taste. Leave the mushrooms to marinate for two hours, and then serve on the table, adding a green salad to the dish.

Salad

Take:

• 120 g green salad
• 300 g white mushrooms
• 100 g tomatoes
• 50 ml olive oil
• 30 g butter
• 80 g parmesan
• garlic clove
• sprig of thyme

Rinse and dry lettuce leaves, pick them with your hands, season with ol. oil, add chopped tomatoes. Rinse the peeled mushrooms and boil for 5 minutes in salted water, then cut into cubes and fry for plums. oil, adding garlic and thyme to the pan. Add the mushrooms to the salad and tomatoes, and sprinkle with parmesan before serving.

Cream soup creamy

For creamy soup you will need:

• 150 grams of fresh porcini mushrooms, oyster mushrooms and champignons
• 200 g potatoes
• 100 g onion
• 200 ml cream
• 40 ml vegetable oil
• 1 liter of water
• garlic clove
• Pepper and salt

Peeled potatoes, cut into cubes, put in a saucepan with vegetable oil and fry a little. Add peeled and chopped onion to potatoes. After 5 minutes, add chopped mushrooms and a clove of garlic to the saucepan. After frying for another 5 minutes, cover with water and boil for 15 minutes. Next, the dish must be chopped with a blender, returned to the saucepan, add salt, pepper and cream to the soup, then bring to a boil.

Baked mushrooms with cheese sauce

Take:

• 200 grams of white mushrooms
• 150 g cheese
• 4 egg yolks
• 2 sprigs thyme
• 1 sprig of green basil
• garlic clove
• 50 ml olive oils
• Pepper and salt

Boil the washed peeled mushrooms until tender in water with salt (10-15 minutes), then cut into thin slices and fry for ol. oil, adding thyme and garlic to the pan. Put the mushrooms in the baking dish first, and then the cheese mixed with the yolks. Bake everything in the oven until golden brown. When serving, garnish with basil.

In medicine

White fungus can be used in the treatment of:

• diseases of cardio-vascular system eg angina pectoris and hypertension;
• intestinal infections;
• impotence;
• weakened state;
• headaches;
• pulmonary tuberculosis;
• vein diseases;
• tumors of the female reproductive system.

The use of white fungus is a good prevention of the development of malignant tumors, stroke and heart attack. Such a mushroom is especially recommended during the recovery period after surgery, overwork or illness.

Extract

With the help of an aqueous extract of porcini mushrooms, applied externally, various skin diseases can be treated, such as ulcers, frostbite, burns, and others. Also, this extract is good for skin care - treating your face with it, you will notice that the skin is cleansed, becomes velvety, wrinkles are smoothed out.

Powder

Dried porcini mushroom powder effectively copes with long-term non-healing wounds, bedsores, ulcers and similar skin problems. The affected areas should be sprinkled with powder several times a day until recovery.

To strengthen the body

To get a remedy from the porcini mushroom that helps with weakening the body and sexual disorders, take 500 grams of dried raw materials and grind it into powder. Add sugar (50 grams) and vodka (30 ml) to the mushrooms, dilute with a little water. You need to store this remedy in the refrigerator. It is recommended to take it before meals twice a day - in the morning and in the evening. A single serving of the mixture is a tablespoon.

Alcohol tincture

It is effective in all diseases mentioned above.

Cooking:

• Caps of porcini mushrooms must be washed and dried, and then folded into liter jar by filling it to the top.
• Mushrooms are poured with vodka, tightly closed and infused for 14 days in a dark place.
• The product is filtered and squeezed, after which it is stored in the refrigerator.

To receive such a tincture, you need to dilute one teaspoon of it in cold boiled water. Take before meals twice a day for 1-3 months. If you need to treat thrombophlebitis or varicose veins, the tincture can also be rubbed into problem areas.

How to grow

Mushrooms are not grown industrially. Such mushrooms are bred only by amateurs in personal plots with coniferous and deciduous trees or in a dedicated area of ​​\u200b\u200bthe forest.

To grow a white mushroom, you need to create conditions in which mycorrhiza is formed. It is optimal to grow mushrooms in young plantings and groves (5-10-year-old trees) with oaks, spruces, pines or birches:

1. To get spores, you need overripe mushrooms. They are placed in water for a day, and after mixing and filtering the resulting liquid with spores, the areas under the selected trees are watered. Harvest with this cultivation will appear in the second or third year. Also, for sowing, you can remove the tubular layer from mature mushrooms, dry it a little and place it in the soil in the form of small pieces.
2. Another way to grow white fungus is to use soil taken from the forest containing mycelium. Having found a boletus in the forest, you need to cut a square of soil around it with a side of 20-30 centimeters with a sharp knife and take it out to a depth of 10-15 centimeters. You can also buy mycelium, which was grown artificially. In both cases, it is necessary to remove a layer of soil on the site, fill the depression with several layers of humus, alternating them with the ground (horse manure, rotten oak wood and fallen oak leaves are used for humus). Mycelium or soil with mycelium is placed on a bed at a depth of 5-7 cm, after which watering is done and everything is covered with leaves.

For growing porcini mushrooms at home, watch the following video.

• Mushrooms are allowed to be eaten during Lent, so dishes with mushrooms are more in demand in Catholic countries than in Protestant ones.
• In Italy, it is forbidden to collect white mushrooms in the forest on your own, for this you need to obtain a special permit.
• In 1961, a boletus was found that weighed more than 10 kg. The diameter of his hat was 58 centimeters.