Lemon yellow mushrooms on a thin stem. The real king of mushrooms: description and value of the handsome boletus

The porcini mushroom is considered the king among other mushrooms and is called the “noble” mushroom. Its excellent taste, many beneficial properties and beautiful appearance and leave almost no one indifferent.

Porcini mushroom contains many substances useful to humans that have not yet been fully studied by science. It has long been considered valuable product nutrition, and not only for its high taste, but also for its ability to improve immunity, providing the body with a full range of essential microelements.

The substances that make up porcini mushrooms prevent cholesterol deposits on the walls of blood vessels, promote the breakdown of fiber, fats and glycogen, which makes it useful for atherosclerosis. Porcini mushrooms also contain many antioxidants, which have a strong effect on immune system, creating protection against viruses, bacteria, fungi and carcinogens.

Porcini mushrooms are an excellent source of proteins, they contain whole line necessary for a person enzymes. Porcini mushroom is used as an aid for loss of strength, tuberculosis, and to improve metabolism. In addition, porcini mushrooms contain more riboflavin than others, a substance that is responsible for the function of the thyroid gland.

Porcini mushrooms have wound-healing, anti-infective, and tonic properties. They are recommended for diseases of the eyes, skin and nails, since the ergothioneine contained in mushrooms supports cell regeneration processes.

Most of these beneficial properties of porcini mushroom are preserved when dried. Dried mushrooms are added to soups, stews, meat dishes. They can be boiled and stewed; dried porcini mushrooms are not inferior in taste to fresh ones.

How to collect porcini mushrooms

The porcini mushroom resembles those mushrooms that everyone draws in early childhood. The porcini mushroom has a large fleshy brownish cap and a thick white leg. The color of the caps depends on the age and place where the mushroom grows; they are yellowish, light brown and dark brown. The sizes vary, usually the height is 10-15 cm, but sometimes the mushroom can reach quite impressive sizes: 30 cm in height, and the cap up to 40 cm in diameter. It’s not for nothing that the white mushroom is called the “king of mushrooms”!

The lower surface of the cap is yellowish or greenish, and the stem is white. It is sometimes confused with gall fungus. They have a similar shape, but the gall mushroom has a dirty lower surface of the cap and a dark pattern on the stem. The main difference is that the flesh of the gall mushroom is light pink and bitter when broken.

Porcini mushrooms grow in different places, in deciduous and coniferous forests, along forest paths. You should not pick mushrooms near busy highways or in industrial areas. It is known that all mushrooms, not just porcini mushrooms, are strong natural sorbents. They absorb toxic substances, including cadmium, mercury and lead. Therefore, mushrooms collected in environmentally unfavorable areas will not be beneficial, but harmful to health.

How to clean porcini mushrooms?

There is practically no need to peel porcini mushrooms. Wash well enough. To do this, put it in cold water and keep it there for some time (half an hour or an hour). During this time, some of the sand and plant residues will soak on their own. Then cut off the dark areas and clear away any remaining debris. It is recommended to remove the skin completely from the stems of old mushrooms (it is tough), and trim off only the dark places from young mushrooms.

Mushrooms are cut in half or large quantity parts to ensure that they are not damaged internally. Place the peeled mushrooms in a bowl. Porcini mushrooms are ready to cook.

How long should you cook porcini mushrooms before frying?

Usually porcini mushrooms are boiled in salted water before frying. Cooking time is 20 minutes after boiling.

How long to fry porcini mushrooms after cooking?

Place the boiled porcini mushrooms in a colander to drain the water completely. Heat the frying pan and fry the mushrooms for 15-20 minutes.

How long to cook dried porcini mushrooms?

Dried porcini mushrooms do not take much longer to cook than fresh ones, but it is important to soak them for 2-3 hours in cold water. Then put on fire and cook for 30-40 minutes.

How to store porcini mushrooms?

To please yourself delicious dishes In winter, mushrooms are usually pickled, frozen in the freezer or dried. Pickled mushrooms have excellent taste and are ready to eat immediately after opening the jar.

One of the most accessible and simple ways Mushroom processing is drying. Dried porcini mushrooms develop new aroma and taste properties, and are also better absorbed compared to fried fresh or pickled mushrooms.

Porcini mushrooms - benefits

Rich flavors and beneficial features At all times, the porcini mushroom could not leave anyone indifferent to it, so in Rus' it was always called the “King of Mushrooms.”

Healing properties of porcini mushrooms

The porcini mushroom belongs to the Borovikov genus and is considered one of the most popular and delicious mushrooms. It grows on all continents except Australia and Antarctica, and is the most delicious mushroom for residents of Asia and Eastern Europe. But despite such popularity, porcini mushrooms are not cultivated due to the unprofitability of their cultivation.

Porcini mushrooms are consumed both fresh (fried, stewed, boiled, and occasionally raw), and pickled and raw. Dried mushrooms are ground to a powder and used as a spice for various dishes. All kinds of dressings, sauces and various soups are also prepared from mushrooms.

Porcini mushrooms with mint

The benefits of porcini mushrooms. What are the benefits of porcini mushrooms?

The porcini mushroom contains tocopherol, ascorbic acid, niacin, folic acid, thiamine and riboflavin.

Porcini mushroom is able to stimulate the secretion of gastric juice, surpassing even meat broths. In addition, porcini mushrooms contain large quantities of sulfur and polysaccharides, which provide significant assistance in the fight against cancer. Porcini mushrooms also have tonic, antitumor, wound-healing and anti-infective properties.

Lecithin, which is part of the porcini mushroom, prevents the accumulation of cholesterol in blood vessels and is very useful for anemia and atherosclerosis. And ergothioneine stimulates cell renewal and is especially beneficial for the bone marrow, liver, kidneys and eyes.

Also, porcini mushrooms contain a large amount of? - glucan - an indigestible carbohydrate that is a strong antioxidant and has a powerful effect on the immune defense, helping the body fight carcinogens, fungi, bacteria and viruses. At the same time, the composition of porcini mushrooms is replete with enzymes that promote the breakdown of glycogen and fats.

Add a comment

White mushroom (Boletus edulis). Description, distribution, types and beneficial properties of porcini mushrooms

• What to do with porcini mushrooms?

Good day, dear visitors of the project “Good IS!”, section “Floristry”!

With this article, I will begin to publish information about mushrooms on the site, and I will start, perhaps, with one of the most famous edible mushrooms – porcini mushroom!

Porcini ( lat. Boletus edulis) , or boletus- tubular edible mushroom of the genus Boletus (lat. Boletus), families Boletaceae (lat. Boletaceae).

Spreading

The porcini mushroom is widespread in forest zones all over the world, except Australia, mainly growing in birch, pine, oak and spruce forests.

The main areas of distribution of porcini mushrooms: almost all of Europe, and North and Central America, North and South Africa, in Asia it is known in Turkey, Transcaucasia, northern Mongolia, China, Japan, in all regions of Siberia and the Far East, sometimes it can be found in Syria and Lebanon on old oak stumps . Introduced to South America (Uruguay) through plantings of mycorrhizal trees. Grows in Iceland and the British Isles.

The porcini mushroom is one of the species that penetrates the farthest into the Arctic zone; only a few boletus mushrooms go further north than it. In Russia it is found from the Kola Peninsula to the Caucasus and from the western borders to Chukotka, but is unevenly distributed. It is very rare in the tundra, known only in the mountain tundras of the Khibiny, Kamchatka and Chukotka; it is also rare in the forest-tundra, but in the northern taiga, directly adjacent to the forest-tundra, it can already be found very abundantly. The abundance of porcini mushroom decreases in the direction from west to east from the European part of Russia to Eastern Siberia, but in the Far East it can be found abundantly. In the forest-steppe its abundance decreases sharply, but the fungus completely disappears only when moving to the steppe zone. In mountain forests it is less common and usually less abundant than in lowland forests.

The porcini mushroom is considered a light-loving species, but in some forests it can also be found in heavily shaded places, under dense crowns. It has been established that in good years the number of mushrooms does not depend on illumination, and under unfavorable conditions (waterlogging of the soil, low daily temperature) mushrooms appear mainly in open, well-warmed areas.

The optimal fruiting temperature in July and August is 15-18°C, in September 8-10°C. Large differences in day and night temperatures and large amounts of precipitation prevent the development of fruiting bodies. The optimal meteorological conditions for the mass appearance of porcini mushrooms are short-term thunderstorms and warm nights with fog.

The porcini mushroom is well adapted to any type of soil, except swampy and peaty, growing singly or in groups. It grows best in well-drained but not waterlogged soils.

Description of white mushroom

The cap of a mature porcini mushroom reaches a size of 7-30 cm in diameter (sometimes up to 50 cm), convex, in old mushrooms it is flat-convex, rarely spread out. The surface is smooth or wrinkled, may crack in dry weather, bare, may be thin-felt (especially at the edge), rarely fibrous-scaly. In wet weather the surface is slightly slimy, in dry weather it is matte or shiny.

The color of the skin is from red-brown to almost white, darkens with age, it can also be lemon-yellow, orange, purple tones, often the color is uneven, with light edges, sometimes with a narrow pure white or yellowish rim. The skin is adherent and does not separate from the pulp.

The pulp is strong, juicy, fibrous in older specimens, white in young mushroom, turns yellow with age, does not change color after cutting (a slight change in color to pink or blue is extremely rare), under the dark-colored skin there may be a layer of brown or red-brown tint. The taste is mild, weakly expressed, the smell of raw pulp is faintly distinguishable, a strong pleasant mushroom smell appears during cooking and especially during drying.

The leg is 8-25 cm tall (usually up to 12) and up to 7 cm thick (rarely 10 or more), massive, barrel-shaped or club-shaped, elongates with age and can become cylindrical, widened or narrowed in the middle, the base often remains thickened. The surface is whitish, brownish, sometimes reddish, and may have the same shade as the cap, but lighter. Covered with a mesh of white or lighter veins. The mesh is usually in the upper part of the leg, but it can also go down to the base; much less often it is absent or weakly expressed.

The tubular layer with a deep notch near the stem, easily separates from the cap flesh, is light, white in young mushrooms, later turns yellow, then acquires an olive-green color, very rarely with a pinkish-red tint at a young age. The tubes are 1-4 cm long, the pores are small and round.

There are no remains of the bedspread.

Spore powder is olive-brown. The spores are fusiform, the average size is 15.5? 5.5 microns, sizes can vary quite a lot even for the same sample (11-17? 4-5.5 microns), occasionally very elongated ones are found, up to 22 microns, but their width does not exceed the usual one.

Cystids are found in large numbers in young mushrooms, mainly on the surface of the hymenophore (cheilocystids), standing in a palisade, they form a felt-like layer, which determines the white color of the young porous surface. After the pores open, the cystids are concentrated along the edges of the tubes. There are also cystids on the threads of the reticulate pattern of the stalk (caulocystids) and on the surface of the cap (pyleocystids).

Beneficial properties of porcini mushroom

The porcini mushroom is an edible mushroom, and in Eastern European countries it is considered one of the best mushrooms in taste, but there are some types of mushrooms that are somewhat similar in appearance to white ones, but in fact, they are not only inedible, but are also dangerous mushrooms, for example – satanic mushroom.

Popularly, the porcini mushroom is considered one of the so-called “noble mushrooms” and is called the “king of mushrooms.”

Porcini mushrooms found in spruce and birch forests are considered the most delicious. Porcini mushrooms collected in pine forests do not have a strong aroma and are distinguished by looser pulp.

Porcini mushroom is used in fresh (boiled and fried), dried and pickled forms. When dried, mushrooms do not darken and acquire a special smell. In the form of mushroom powder (dried and ground) used for dressing different dishes. In Italy, it is consumed raw in salads, seasoned with oil, spices, lemon juice and Parmesan cheese. Porcini mushroom sauces go well with rice and meat dishes.

Except taste qualities, the nutritional value of the mushroom is explained by its ability to stimulate the secretion of digestive juices. Studies have been conducted on the sap properties various mushrooms(white, aspen, boletus, oak, chanterelle), which showed that the white mushroom is the best digestive stimulant, superior even to meat broth.

At the beginning of the 20th century, studies were conducted that showed that the protein of freshly prepared edible mushrooms is very difficult to digest, as it is enclosed in chitinous walls that are not affected by digestive enzymes. It was later found that after drying the protein becomes accessible to digestive system, up to 80% of the protein of dried porcini mushrooms is absorbed.

Types of porcini mushroom

White birch mushroom (Boletus form betulicolus) or Boletus edulis form betulicola. It is distinguished by its light to almost white cap color and its growth under birch trees.

Spruce porcini mushroom (Boletus edulis form edulis). The edge of the cap is leathery and sharp. The cap is convex on top and brown in color. The tubular surface is light yellow or olive yellow. The length of the tube is 1-4 cm. The leg is dense, club-shaped, and has a mesh pattern in the lower part. The pulp is dense, white, does not change color when cut, has a pleasant smell.

White pine mushroom (Boletus form pinophilus), or variety boletus (Boletus edulis form pinicola). This form has a large dark cap, sometimes with a purple tint. The flesh under the skin is brownish-red.

White mushroom dark bronze, or hornbeam (Boletus aereus or Boletus edulis form aereus). A very dark-colored mushroom, almost black, grows in beech and oak forests. It is found in Europe, in more western and southern regions (from Spain to Western Ukraine) and in the USA.

White mushroom (Boletus reticulatus) or Boletus edulis form reticulatus. This form has a light-colored brownish or ocher cap and a short cylindrical stem, resembling a moss fly in appearance. Grows with beech and hornbeam in Europe, Transcaucasia, North America and North Africa. Occurs in June - September, not often and not abundantly.

White oak mushroom (Boletus edulis form quercicola). The oak form of the porcini mushroom is more heat-loving and is found en masse in summer in broad-leaved oak forests. The color of the cap is grayish-brown with whitish spots, the stem is quite long, thickened towards the base, the same color as the cap with a weak mesh along the entire length of the stem. In oak forests, a bronze form also grows with a finely wrinkled bronze-brown cap with a darker top, with a gray-fawn stem and an inconspicuous mesh pattern along almost the entire thin stem.

Record sizes

In 1961, a white mushroom weighing more than 10 kg with a cap diameter of 58 cm was found, as reported by Moscow Radio on September 20, 1961.

In 1964, a white mushroom weighing 6 kg 750 g was found near Vladimir (report from the newspaper “Soviet Russia” July 28, 1964)

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. At proper preparation porcini mushroom 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 normal thyroid function.

Dried porcini mushrooms contain the alkaloid hercedine, which is used in the treatment of angina pectoris.

IN Russian forests The porcini mushroom is found frequently, in some places even abundantly. It grows mainly in birch, pine, oak and hornbeam forests and is very fond of sandy soil in pine forests. Grows in groups or singly.

According to the place of growth, the porcini mushroom is divided into:

White birch mushroom

The first mushrooms appear when the rye begins to spike, so in some areas middle zone In Russia they are also called spikelets.

The first mushrooms usually stand alone among young grass; from mid-summer they are found in groups. The stem of the mushroom is thick and short.

White pine mushroom

Habitat: pine porcini mushroom, as its name suggests, grows almost exclusively under pine trees, loves white moss and sandy soils, and is found quite often.

There are two main “layers” of these mushrooms: the first in June, and then the second, more abundant one in the fall.

Spruce porcini mushroom

White oak mushroom

The cap of the white oak mushroom is initially grayish, later brown, light coffee-colored, smooth or wrinkled, gently velvety.

The mushroom bears fruit in layers until October. Loves deciduous forests with oaks and beeches, as well as hornbeams, lindens, in the south - with edible chestnuts.

Prefers a warm climate, more often found in mountainous and hilly areas.

White mushroom reticulate

The mass collection of porcini mushrooms in the European part of Russia begins in the second half of August and lasts until the first half of September, however, porcini mushrooms can be found at other times. Typically, porcini mushrooms are collected while they are not too large (with caps 5-10 cm in diameter).

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 they are best preserved useful material. The collected mushrooms are cleared of soil and debris. For 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 the 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 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 onion heads,
250-300 g porcini mushrooms,
butter, sour cream,
herbs, seasonings and salt - to taste.

Preparation:
Pearl barley simmer 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 cut into medium-sized pieces. mushroom caps. Then add the contents of the frying pan into the soup and cook for another 2-3 minutes. Add seasonings to taste. TO mushroom soup black allspice works well and 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.

“Gribnitsa” (an old Russian recipe)

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.

Walnut and mushroom soup (Welsh recipe)

Ingredients:

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. Before serving, decorate with nuts or herbs.

Alpine mushroom salad

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.

Crispy porcini mushrooms Italian style

Ingredients:


fresh porcini mushrooms, flour, olive oil, salt.

Preparation:
Cut large mushrooms into slices, and small ones can be whole. Roll them in flour.

To moisten the flour and crisp up 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.

Mushroom fondue Italian style

Ingredients:

• 200 g dry white wine,
• 100 g Marsala wine,
• 200 g dried porcini mushrooms,
• 400-450 g various cheeses(parmesan, fontina, emmenthaler),
• 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 enamel pan or garlic fondue pot, pour white wine into it 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.

How to fry porcini mushrooms with onions

Rinse the sorted mushrooms, pour boiling water over them and cut into slices along the stem. Then salt and pepper them. Place the mushrooms in a heated frying pan with vegetable oil. Fry them for 10-15 minutes, stirring gently. Meanwhile, fry the onion sliced ​​into rings until golden brown in a separate frying pan. Mix fried porcini mushrooms with fried onions and serve.

How to fry porcini mushrooms with sour cream

Fry the mushrooms as in the recipe with onions, and when the mushrooms turn golden, add flour and sour cream to the pan with the mushrooms and stir. Bring the mushrooms with sour cream to a boil and fry over low heat, stirring, for another 5-7 minutes.

How to dry porcini mushrooms

The biggest advantage of dried porcini mushroom is that it can be cooked all year round, namely: cook soups, fry, use as a filling for pies. Since when dried, the porcini mushroom does not lose its beneficial properties and unique aroma.

For soups, dried mushrooms are soaked in warm water, washed and soaked in a second water until completely swollen. After this, the mushrooms are cut into small pieces, and the water is used for broth.

How to pickle porcini mushrooms

Cook the washed porcini mushrooms in a saucepan for about 15-20 minutes. Drain the water. Pour boiling marinade of water, salt, sugar and vinegar over the mushrooms. Cook the mushrooms in the marinade for another 3-5 minutes.

Add black pepper - peas, bay leaf, cloves - to a dry, prepared, sterilized jar. You can add garlic, basil, parsley and other spices and herbs.

Carefully transfer the mushrooms into a jar and pour in the marinade, and close the jar tightly.

How long to cook porcini mushrooms

Calorie content and nutritional value of porcini mushrooms

Porcini mushroom, boletus (also known as the royal mushroom or the king of the forest) - valued by lovers " quiet hunt"for the pleasure that can be obtained in the process of collecting it. Housewives love it for its extraordinary taste properties and the variety of dishes to which it is able to convey its unique taste. The white mushroom is not alone, it has big family, many relatives united into a whole species. How then can you determine, without making a mistake, whether this is the copy you need? And how to distinguish false mushroom from the present? To figure out what this mushroom looks like and how to identify it, a description will come to the rescue.

The cap and stem of the porcini mushroom, the fruiting body, are fleshy, dense, and large. The size of the upper part ranges from 6 to 25 cm. In young people it resembles a hemisphere, in mature ones it is more flattened. The surface can be different: wrinkled, smooth, velvety; at high humidity it is covered light layer mucus.

The hymenoflor (the layer under the cap containing pores) usually easily detaches from the mass of the upper part. Disputes can be like different shapes, as well as color and size. What the color of the crown will be depends on the forest in which the mushroom grows:

• in the oak forest the cap is pale, whitish;
• in pine it is dark brown;
• in spruce it is almost black;
• in deciduous light.

The leg (4 to 10 cm high, 2-5 cm in diameter) has a thickening in the middle or downwards. The surface is covered with a relief mesh pattern, less often with dots. The flesh of the mushroom may be yellow, turning blue when cut.

Why is the porcini mushroom called white?

There is no clear explanation for why it is called white and the time of origin of the name. In the old days, the concept of “mushrooms” included all edible representatives of this genus. Dahl's dictionary provides an interpretation of “white”, contrasted with “black”, less valuable tubular ones.

The next variant of the origin of the designation can be considered the property of the porcini mushroom to retain color: when frying, boiling, being dried or pickled. By the way, if you know the recipe, you can prepare them for the winter and enjoy the taste in the cold. The ability of the mushroom to sometimes remain white when cut without turning blue can also be considered the reason it received this name.

What is the difference between boletus and white

In the generally accepted systematization this is different types kind of boletov. Each of them grows exclusively under its own tree (spruce, oak, birch). However, in the domestic organization of concepts, the translation of the word boletus as boletus has been established, which introduces confusion into the concepts, since “boletus” means “a white mushroom growing in a forest,” that is, in a pine forest.

Boletus and white are two names for the same fruit. If you want to know how the boletus mushroom differs from the white one, the difference is in the color of the crown (in the boletus mushroom it is more saturated with shades from red to chocolate), and the habitat - the white mushroom can grow in dense thickets, clearings, clearings, and edges.

Types of porcini mushrooms

There are many types that differ depending on the color and the places in which porcini mushrooms grow:

• reticulate;
• Polish boletus mushroom.

Turning blue

Also called “powdered flywheel”. Top part small up to 5 cm, curved. The bright yellow hymenoflora instantly turns blue at the break. Leg height up to 7 cm, yellow color with red-brown dots-patina, does not exceed 2 cm in width, the trama (fleshy part) is brown-yellow, turning blue when broken. It grows mainly on sandstones from June to September.

Bronze

The upper part is from 7 to 17 cm in diameter, knocked down, at first convex, flattening as it develops. The outer layer is smooth, gradually straightening at the edges, and over time, notches and depressions appear on it. The surface layer is not covered with mucus.

The hymenoflor, attached to the stem, is whitish, light gray, then changes to pale yellowish, cream and olive-yellow with a brownish tint; when pressed, it darkens rather than turns blue. The lower part is elongated, rounded, thickening downward.

This species grows in deciduous forests from Spain to Western Ukraine, Sweden, and North America.

Rooted

It also has other designations:

Due to its bitter taste, it is inedible, although not poisonous. The top reaches 20 cm, has the shape of a hemisphere, turning into a pillow-shaped one; the folded edges straighten as they grow. The tubes of depressed hymenoflora are lemon-yellow, turning blue when cut. The supporting part reaches 8 cm in length, 5 cm in diameter, resembles a tuber in appearance, and stretches out with age, leaving a thickening only at the bottom.

Prefers the warmth of deciduous forests, forms mycorrhiza (symbiosis) with oak and birch.

Pine

The same boletus. The color of the crown varies from white, dark red to yellow and brown. It itself reaches 30 cm, rarely – 50 cm. The lower part grows to 16 cm.

This representative forms mycorrhiza with pine, spruce, as well as beech, chestnut, and hornbeam. Prefers sandstones, bears fruit in groups from mid-June to mid-October, sometimes after the first frost.

Reticulate

Also called oak tree. The defining feature is a clear mesh along the entire short leg. It has a large velvety straw-ochre, whitish-cream with the possible presence of small cracks and scales in the center of a hat 5-15 cm, sometimes 20 cm in diameter, as if worn on a thick stocky leg.

The ocher color of the hymenophore intensifies with age, reaching a dirty olive color. The leg injury may be red. Although it contains toxic substances, the mushroom is edible, since they are destroyed during heat treatment, but combined use with alcohol is not recommended. Grows in the mountains of the Caucasus and Crimea.

Woody

Woody, or birch, grows in forests mixed with this tree. The top is light brown, brownish or sandy. The leg is at first thick, ovoid, then elongated, thickened downward. Large specimens may resemble boletus mushrooms.

Rose gold

Poisonous. Context (or trama) is yellow, fleshy, tasteless and odorless, turns blue when cut. The leg is first ovoid, then club-shaped, from 5 to 12 cm in height and 3-5 cm in thickness, covered with a mesh. The cap is yellow-brown, slightly pink or reddish; velvety, dry, matte and darkening over time.

Polish

Also called: moss, chestnut, pansky, brown. The crown, measuring from 5 to 15 cm in diameter, resembles a chestnut in color and shape, round and brown, although reddish tones are also possible. The tubes are initially whitish and turn olive-yellow, turning blue when pressed. The whitish or yellowish trama turns blue when cut, has a pleasant aroma and a slight sour taste.

How to look for porcini mushrooms

If you don’t know how to look for porcini mushrooms in the forest, pay attention to the soil: sandstones, sandy loams and loams; they “choose” this kind of soil, avoiding peat bogs and swamps. Their neighbors are pine, Siberian cedar, birch, beech, and hornbeam. Moreover, the age of coniferous trees must exceed 50 years, and deciduous trees 25.

Growth most often occurs “in families” from 5 to 40 pieces not far from each other. But not only the trees with which they create symbiosis can indicate the possible location of these fruits. Frequent neighbors of porcini mushrooms:

• red fly agarics;
• morels;
• anthills;
• white grass

If the summer is wet, then boletus mushrooms can be found on warm and dry hills, clearings, edges, and when there is no rain - under trees in thick grass. Until what month can you pick porcini mushrooms? Usually from mid-June to the end of September.

When the difference between day and night temperatures is significant, the weather is rainy, mushrooms grow poorly. At what temperature should you look for them? Optimal – from +15°C to +20°C with low humidity.

How quickly does porcini mushroom grow after rain? The day after rain (not a downpour or a lingering cold one) development begins. It is important that the mycelium, located at a depth of 5-10 cm, is well moistened. And then, from about 5 days, the firstborns appear against the background of warm temperatures.

How long does it take for porcini mushroom to grow? It usually grows to medium size in 5 days and then continues to grow for about 2 more weeks.

Beneficial properties of porcini mushroom

This mushroom is loved not only for amazing taste. Its beneficial properties of porcini mushroom allow it to be used for the prevention and treatment of certain diseases. Borovik:

• has an antitumor effect;
• activates the production of gastric juice better than broths from meat;
• is a barrier against cholesterol deposition on the walls of blood vessels;
• the amino acid ergothioneine is very important for vision and internal organs;
• helps in the treatment of frostbite;
• supports the body during angina pectoris;
• source of proteins;
• partially prevents neoplasia;
• increases vitality.

Dangerous doubles of porcini mushroom

False mushrooms can be found in the same places as edible ones. They also grow in groups, sometimes in large numbers next to the real ones, which is where the danger lies.

Gall mushroom or mustard

This dangerous double The porcini mushroom belongs to the genus Tilopilus and looks very similar to the boletus mushroom. Grows on heated sandstones, loams, fertilized with fallen pine needles. Outwardly it resembles a young oak tree, but the hymenoflor is colored pink, often visible only at the break, or a dirty white hue.

How to distinguish a false white mushroom from a real one? The difference is the bitter taste, which intensifies when heat treatment. When pickling, the bitterness is overcome by vinegar; when soaked, it disappears. However, it is not recommended to eat it due to the content of toxic substances that settle in the liver and can cause cirrhosis. Toxins easily penetrate the bloodstream through tactile contact or a bitterness test.

Satanic mushroom

Another dangerous double from the Bolet family. It grows on limestone soils in forests with linden, oak, beech, hazel, and chestnut, forming a symbiosis with them. The crown of the inedible boletus is flatter in shape, 10-20 cm, dry, dense, buffy-pale. The context is white, slightly bluish at the break. The barrel-shaped lower part reaches 10 cm in height and 6 cm in width, has red shades in the crown zone.

This specimen is poisonous or conditionally edible, since the toxicity disappears after ten hours of soaking and subsequent heat treatment, without which consumption leads to severe poisoning or deaths.