What types of porcini mushrooms are there? Where to find porcini mushroom and what to do with it. Species diversity and description

Porcini mushrooms can be found throughout Eurasia and North America, sometimes in Syria and Lebanon. In Russia, porcini mushrooms are found in birch, pine, oak and hornbeam forests, often growing on sandy soil in pine forests. They can grow either in groups or individually. Although it is difficult to confuse porcini mushrooms with any others in appearance, they are divided into several varieties.
For example, the birch porcini mushroom (boletus) is distinguished by a light, sometimes almost white cap and a thick, short stalk. It always grows only under birch trees. Since these mushrooms ripen when the rye begins to spike, they are called spikelets in some regions of Russia.
Pine porcini mushrooms (they are primarily called by the common name of porcini mushrooms - boletus mushrooms, although they have another name - pine mushrooms) grow, accordingly, under pine trees. They are collected in June and autumn.
Spruce porcini mushrooms grow in spruce and mixed forests. They have small caps, lumpy and unevenly colored, usually brownish or brownish-brownish in color, and a relatively long stem. They are collected from July to October.
Oak porcini mushrooms grow in deciduous forests and love warm climates and mountainous or rolling terrain. They have a velvety cap, which during the growth of the mushrooms changes its color from grayish to light coffee. They can be collected from May to October.
Reticulated porcini mushrooms have a small convex light brown cap, which can become covered with a network of cracks with age, a thick, fleshy stem of a brownish or brownish color, covered with a large reticulate pattern of lighter veins. They grow in beech and hornbeam forests. The collection season is from June to September.

Name White mushroom received since ancient times. Back then people mostly dried mushrooms. The porcini mushroom pulp always remained perfectly white after drying or heat treatment. This was the reason for this name. The porcini mushroom belongs to the boletus genus, so the second name for the porcini mushroom is boletus.

Important! After collecting mushrooms, you must immediately begin processing them, since porcini mushrooms lose their beneficial properties very quickly. For example, after 10 hours the mushroom already contains half of the minerals and trace elements.

Let's consider the varieties of porcini mushroom and their description. All of them belong to the first category of edible mushrooms and have the same shape.

White mushroom (spruce) (Boletus edulis)

It is the most common type and has a typical form. The cap is brown or chestnut in color, 7-30 cm in diameter. It has a mainly convex shape, sometimes cushion-shaped. Its surface is smooth and velvety and does not separate from the pulp.

The shape of the boletus leg has a thickening at the bottom, reaches an average height of 12 cm and is considered high in this type of porcini mushroom. The surface of the leg is covered with a mesh and has a whitish-brownish tint. The taste is mild, the smell is delicate and individual, usually enhanced by cooking or drying. Under the cap there is a tubular layer 1-4 cm wide, which is easily separated from the pulp and has a yellowish tint.

The flesh of the mushroom is fleshy white and does not change color when broken. This species is found in spruce and fir forests in large areas of Eurasia, except Iceland, on all continents except Australia. Fruits singly or in rings. Forms mycorrhiza with deciduous and coniferous trees.

Often appears together with green russula and chanterelle. Prefers old forests with moss and lichen. Positive weather conditions for the mass appearance of porcini mushrooms are short thunderstorms with warm nights and fog. Prefers sandy, sandy loam and loamy soils and open heated areas. Harvesting takes place in June - October.

The nutritional quality of porcini mushroom is the highest. Used raw, boiled, dried. In terms of the content of nutrients and microelements, the porcini mushroom is not superior to other types of mushrooms, but is a powerful digestive stimulant.

Scientists have proven that porcini mushroom protein is difficult to digest by the body due to the presence of chitin, but after drying it becomes more digestible (80%). For medicinal purposes, folk medicine uses the antitumor and immunostimulating properties of porcini mushrooms.

White pine mushroom (Boletus pinophilus)

This species is similar to the general description of the porcini mushroom, but differs in some features. The cap, 8-25 cm in diameter, is red-brown with a purple tint, but is slightly lighter at the edge. Under the skin of the cap the flesh is pink. The leg is short and thick, 7-16 cm in height. Its color is slightly lighter than the caps, but it is covered with a light brown thin mesh. The tubular layer is up to 2 cm wide and has a yellowish tint. There is an early form of pine porcini mushroom. It is distinguished by a lighter color of the cap and the flesh under it. Appears at the end of spring.

This species forms mycorrhiza most often with pine. Prefers sandy soils and grows singly or in small groups. Pine porcini mushroom is common in Europe, Central America, and the European part of Russia. Harvesting takes place from June to October.

White birch mushroom (Boletus betulicola)

Sometimes in regions of Russia it is called spikelet because of the appearance of rye during heading. This species has a light yellow cap, the size of which is 5-15 cm in diameter. The pulp does not change color when broken, but has no taste. The leg is barrel-shaped, whitish-brown in color with a white mesh. A tubular layer of a yellowish tint, up to 2.5 cm wide. Birch boletus forms mycorrhiza with birch. Fruits singly or in groups. Likes to grow on the edges or along roads. It is found in Western Europe, and in Russia - in the Murmansk region, Siberia, and the Far East. Harvesting takes place from June to October.

Did you know? The growth of the porcini mushroom takes nine days, but there are some varieties that grow for 15 days.

Dark bronze porcini mushroom (Boletus aereus)

Sometimes this species is also called copper or hornbeam porcini mushroom. The cap is fleshy, convex in shape, reaches a diameter of 7-17 cm. The skin can be smooth or with small cracks, dark brown, almost black. The pulp is white, has a pleasant taste and smell, and turns slightly darker when broken. The leg is cylindrical, massive, pink-brown in color with a nut-colored mesh. The tubular layer has a yellowish tint and is up to 2 cm wide, but when pressed it becomes olive in color. This species is common in deciduous forests with warm climates. Most often found in Western and Southern Europe, Sweden, and North America. The fruiting season is from July to October, but in Austria it appears in May and June. Included in the Red Books of Ukraine, Montenegro, Norway, Denmark, Moldova.

In terms of taste, it is valued by gourmets more than the white spruce mushroom. It has similar external characteristics to the edible Polish mushroom (Xerocomus badius), in which the flesh turns blue and there is no mesh on the stem. The semi-bronze porcini mushroom (Boletus subaereus), which has a lighter color, is also found in deciduous and mixed forests.

White mushroom (Boletus reticulatus, Boletus aestivalis)

The white reticulated mushroom differs from the spruce mushroom in that the cap is lighter colored and the mesh on the stem is more pronounced. It is considered the earliest of all types of porcini mushrooms. The cap reaches a diameter of 6-30 cm and has a light brown color. The pulp is fleshy white, with a yellow tint under the tubes. The leg is short, thick, club-shaped, brown in color and differs from other species by the presence of a large mesh pattern. The reticulated porcini mushroom has a pleasant smell and a sweetish, nutty taste.

The thickness of the tubular layer is up to 3.5 cm. Its color varies from white to greenish-yellow. A peculiarity of this species is the presence of cracks in the skin of old mushrooms. This species forms mycorrhiza with beech, oak, chestnut, hornbeam and grows on the edges of dry alkaline soils.

It is rarely damaged by insects. Grows in Europe, North Africa, North America. Harvesting takes place from May to October. The reticulated porcini mushroom is more similar to the birch mushroom, which has a lighter cap and a shorter net.

White oak mushroom (Boletus quercicola)

A distinctive feature of the white oak mushroom is its brown cap with a grayish tint. It is much darker in color than the birch species. The pulp is less dense than other types. Grows in the Caucasus, in the Primorsky Territory. Harvesting takes place in June-October. It germinates abundantly, which is not typical for porcini mushrooms.

Important! Very similar to a porcini mushroom - gall mushroom. It is classified as inedible due to its bitterness. Its main differences from the porcini mushroom are the pinkish tubular layer and the darker color of the mesh on the stem.

Semi-white mushroom (Boletus impolius)

The semi-white mushroom belongs to the genus Boletus and can be called yellow boletus. The cap reaches a diameter of 5-15 cm with smooth skin of a matte light brown color. The flesh of the mushroom is dense, light yellow in color. The taste is slightly sweet and the smell is reminiscent of carbolic acid.

The leg is thick, cylindrical, up to 15 cm high, straw color. There is no mesh pattern on the stem, but the surface is rough. The tubular layer is up to 3 cm thick and yellow. It grows in oak, beech, and hornbeam forests and prefers moist clay soils. Yellow boletus is a heat-loving mushroom and is common in Polesie, Carpathian region, and the central and southern European part of Russia. Harvesting takes place from May to autumn.

In some sources, due to its specific smell, it is described as a conditionally edible mushroom. The taste is not inferior to the classic porcini mushroom. After drying and scalding, the smell almost disappears completely. In appearance, it is similar to the maiden boletus, but differs from it in its specific smell and does not change the color of the flesh when broken.

Calorie content

Whitemushroom(lat. Boletus edulis), or boletus - a tubular mushroom from the genus Boletus, class Agaricomycetes, family Boletaceae, often abbreviated as white, because of the characteristic color of its pulp.

Not a single mushroom can compare with white mushrooms in nutritional value. Many people know this mushroom under the name "" It enjoys well-deserved prestige among lovers of “quiet hunting.”

Collection rules

Mushroom pickers prefer to takewhole - to do this, the found fruiting body needs to be quietly shaken from side to side, while slightly twisting the leg, it will gradually move away from the mycelium without disturbing it. The number of boletus mushrooms found often characterizes the degree of success of a mushroom hunting trip. Other mushrooms (saffron milk caps, boletus russula) are readily collected, but they do not evoke such admiration and joy. And if they managed to find several handsome boletus mushrooms, they will definitely be put on top, as if crowning the result of the mushroom trip.

Why is this mushroom called white? Because its pulp, tubular layer and stem remain white no matter the processing method.

Description of porcini mushrooms

White hat

The boletus cap reaches 25 cm in diameter. At first it is hemispherical, then flatter and dry. The color may vary depending on the forest in which the porcini mushrooms grow. Boletuses grown in the spruce forest have a small reddish-brown cap and a high, relatively thin stem. The boletus from the pine forest has a larger cap, and its color is browner; the stem is shorter and much thinner than that of the spruce one. The boletus mushrooms that are found in birch forests are very light, their cap is light brown in color, and the leg is thick, widening downward. The color of the cap also depends on the lighting. Boletus mushrooms grown in a sufficiently illuminated place have a dark brown, almost black cap, while those grown in shaded places have a light, almost white cap. Usually such a cap is found on mushrooms hiding under branches, leaves, pine needles, or in moss. The tubular layer of the boletus is finely porous, changing its color as it grows from white to yellowish, and then greenish. When broken, the tubular layer does not change color and is easily separated from the pulp.

White mushroom leg

The stalk is up to 20 cm long, up to 10 cm thick, at first tuberous, becoming cylindrical as it grows. The color is whitish or light brown with a white mesh pattern in the upper part or along the entire length.

The nutritional value of the cap and stem is the same only for young boletus mushrooms. As the mushroom grows, the stem becomes harder; fiber and hemicellulose accumulate in it, which give the stem strength and hardness.

Young mushrooms and the caps of already grown mushrooms have a slightly sweet taste when raw and an appetizing smell of lightly toasted nuts. As the leg ages, it loses these properties.

Where do the white ones grow?

Favorite growing places porcini mushrooms - dry, sparse birch groves, pine forest or spruce forest located on a slightly elevated area. The forest in which boletus mushrooms are found is not very light, cool, but also not damp or dense. You will never find a porcini mushroom in damp wetlands, in too damp and high moss, on hummocks, in tall thickets of blueberries and lingonberries. Porcini mushrooms do not grow in a dense thicket, and they do not like direct sunlight. Most often, boletus mushrooms hide among short grass, under leaves, or where fallen pine needles lie in a thick, soft layer.

If the summer is humid and rainy, boletus mushrooms should be looked for at higher elevations, where it is not very damp. In dry summers, they are found in hollows where it is cooler and more humid.

White appearance time

The time of appearance of boletus mushrooms can be determined by the appearance of fly agarics. Take a closer look, if you see one boletus, look nearby for another and a third. Boletus mushrooms grow in whole families. In one place, if no one has been there before, you can find 10...15 mushrooms.

Porcini mushrooms grow from June to October, but if the summer is humid and warm, they can be found earlier. Autumn porcini mushrooms are considered the best in terms of nutritional value. Like all mushrooms, boletus mushrooms grow quickly. If a fungus that has just emerged from the ground weighs 2 g, then after a week its weight increases to 200 g. Giant boletus weighing up to 600...700 g are often found. There are cases when the mushroom grows up to 5 kg, but, unfortunately, such handsome heroes are most often not suitable for food: overgrown mushrooms contain a lot of fiber that is not absorbed by the human body, in addition, they are usually affected by worms.

Chemical composition of porcini mushrooms

The nutritional value of boletus mushrooms is determined by their chemical composition. They contain 11.6% dry matter, including 3.7% complete protein, which includes all essential amino acids. In terms of nutritional value, boletus protein is almost equivalent to meat protein.

Rich in a set of vitamins and minerals. There is especially a lot of iron - 5.2 mg per 100 g of product, and in dried mushrooms - 35 mg per 100 g. For comparison: in garden strawberries - 1.2 mg, that is, more than 4 times less, in gooseberries almost 100 mg less 8 times, in raspberries and black currants 4 times less. Mushrooms differ significantly in the content of the hematopoietic element - cobalt. Fresh mushrooms contain 6 mg per 100 g, and dried mushrooms contain 41 mg per 100 g, that is, 3 times more than raspberries, and 1.5 times more than strawberries and currants. More than berries. in porcini mushrooms manganese, fluorine, zinc, which are lacking in daily consumption products.

Macroelements are of particular value. For example, potassium contains 468 mg per 100 g, which is 3 times more than in garden strawberries, and almost 2 times more than in gooseberries and raspberries. In terms of the amount of phosphorus, porcini mushrooms are superior to all cultivated types of berries.

Porcini mushrooms are especially rich in extractive substances, which, when cooked, give the broth an appetizing aroma and promote better secretion of gastric juice. In terms of juice properties, porcini mushrooms are superior to meat broth. And what a delicious smell dried mushrooms have!

Young porcini mushrooms contain significantly more complete proteins, minerals and vitamins than old ones.

Porcini mushrooms are suitable for all types of processing. Some people even eat young porcini mushrooms raw. Their slightly sweet flesh, sprinkled with salt, is quite tasty.

Types of porcini mushrooms with photos and descriptions

Porcini mushroom (lat. Boletus reticulatus), boletus net

Bronze boletus (lat. Boletus aereus), copper white mushroom, hornbeam

White birch mushroom (lat. Boletus betulicola), spikelet

White pine mushroom (lat. Boletus pinophilus), boletus, pine-loving boletus

White oak mushroom (lat. Boletus edulis f. quercicola)

Spruce porcini mushroom (lat. Boletus edulis f. edulis)

The porcini mushroom is perhaps the most famous representative of the mushroom kingdom, which could easily be called, without exaggeration, “the king among mushrooms.” Such fame came to him thanks to his extraordinary taste properties and appearance. The white mushroom itself (its Latin name Boletus edulis) belongs to the Boletaceae family, a species of boletus, due to which it is often also called boletus.

Why is the porcini mushroom called white?

The name “ceps” has a deep history that dates back to ancient times. The fact is that our distant ancestors, who lived centuries ago, often dried mushrooms rather than fried or stewed them. They noticed that when dried, this mushroom continues to remain white, hence its name. There is another version, according to which the white mushroom received its name due to its contrast with the less tasty “black” mushrooms, whose flesh tends to darken when cut.

White mushroom - description and photo, characteristics and properties

White mushroom cap

The porcini mushroom, as well as other mushrooms of the boletus genus, are famous for their aroma and piquant taste. The cap of the porcini mushroom is brownish-brown in color; it usually grows to 7-30 centimeters in diameter. Although in some especially favorable places you can find a porcini mushroom with a cap 50 cm in diameter.

Good to know: you can determine the age of a porcini mushroom by looking at its cap. So the cap of a young mushroom has an almost artistic convex shape. But older mushrooms have a flatter cap. Also, the older the mushroom, the darker the color of the cap, and its surface itself becomes more rough.

Also, the cap of the porcini mushroom is pleasant to the touch; its upper skin is tightly bound to the pulp of the mushroom and for this reason it is difficult for it to separate from it. In dry or windy weather, the mushroom cap may become covered with deep wrinkles and cracks, causing damage to the internal pores of the mushroom. A thin film of mucus forms on the cap of the porcini mushroom.

White mushroom pulp

In a ripe porcini mushroom, it is usually juicy, dense, fleshy and, of course, white. But in old mushrooms it may turn a little yellow.

White mushroom leg

Typically, the height of the stem of an average porcini mushroom is 12 cm, but sometimes in the forest you can find real “giant porcini mushrooms” with a stem height of 25 cm. The shape of the stem of a porcini mushroom is barrel-shaped or club-shaped, but in old mushrooms it can be cylindrical, the diameter of the stem usually about 7 cm. The color of the leg can be from white to brown

Where do porcini mushrooms grow?

Almost everywhere, with the exception of, of course, cold Antarctica and Australia, which is also too dry for them. They are often found in European forests, including our native Ukrainian Carpathians. You can also find them in Mexico, the Far East and even northern Africa; their habitat is very wide.

When do porcini mushrooms grow?

The growth cycle of porcini mushrooms strongly depends on the place of their growth; in our latitudes, porcini mushrooms begin their growth in May-June, and end in October-November - the most mushroom months. Mushrooms often grow in families-colonies, so if you see a porcini mushroom in the forest, know that there are definitely its relatives nearby.

In which forests do porcini mushrooms grow?

Typically, porcini mushrooms like to grow in coniferous, deciduous and mixed forests under trees such as spruce, fir, pine, oak, and birch. You can find them in places that are overgrown with moss or lichen, but, alas, porcini mushrooms do not grow on swampy soils and peat bogs. In general, the porcini mushroom likes to bask in the sun, but it also happens that it grows in the shade. The porcini mushroom is a rare guest in the tundra, forest-tundra and steppe regions.

Types of porcini mushrooms, names and photos

In fact, there are several varieties of porcini mushrooms, and below we will write in detail about them.

It is also a reticulated boletus, the Latin name is “Boletus reticulatus”, and in appearance it is very reminiscent of a moss fly. Its cap (6-30 cm in diameter) has a brown or ocher color. The leg is cylindrical. The pulp is white. The reticulated porcini mushroom can be found in beech, oak or chestnut forests of Europe, America, and Africa. This mushroom ripens earlier than other porcini mushrooms - in June-September, again depending on the habitat.

It is also known as bronze boletus, also known as copper or hornbeam boletus. It differs from other porcini mushrooms in the dark, even brown color of the cap and stem; sometimes similar mushrooms are even found completely black. The leg is also cylindrical. But the flesh of this mushroom is white in color and also has a very pleasant taste. The dark bronze porcini mushroom is particularly common in North America, but can also be found in Europe, especially in oak and beech forests.

Its other name is spikelet. A distinctive feature of this mushroom is its light color. The cap, reaching a diameter of 5-15 cm, is almost white in color; sometimes it comes in cream or light yellow colors. The stalk of the spikelet is barrel-shaped, the flesh is white. The birch mushroom grows exclusively under birch trees (hence the name) and is found throughout the habitat of porcini mushrooms, wherever there are birch trees.

Also known as boletus mushroom or boletus pine. It is distinguished by a large dark-colored cap, which sometimes has a purple tint. The flesh of this mushroom has a brownish-red color. The stem of this mushroom is short but thick and has a brown or white color. You probably guessed by the name that this mushroom grows under pine trees and is found everywhere in the pine forests of Europe, America, and Asia.

The cap of the oak mushroom is brown, but with a gray tint. The flesh of this mushroom is looser than that of other types of porcini mushrooms. Lives in Caucasian oak forests.

The most common among porcini mushrooms. His hat is brown and reddish in color. The leg is long, but with a thickening at the bottom. It usually grows in pine and spruce forests in Europe.

Porcini mushroom - benefits, properties, vitamins, minerals

Porcini mushroom has a high mineral content, making it one of the healthiest mushrooms, so what are the benefits of porcini mushrooms?

• The pulp of the porcini mushroom contains the extremely useful substance selenium, which helps cure cancer in the early stages.
• Porcini mushroom also contains ascorbic acid, which is necessary for the normal functioning of human organs.
• The pulp of the porcini mushroom contains calcium, which is vital for the human body (especially bones).
• Riboflavin in the porcini mushroom improves hair and nail growth, and also helps regulate the thyroid gland.
• B vitamins, also present in porcini mushrooms, have a positive effect on the nervous system, memory and brain function in general, promote sound sleep, good mood, and appetite.
• Lecithin, present in porcini mushroom, is useful for atherosclerosis and anemia, as it helps cleanse blood vessels of cholesterol.

Also, porcini mushroom has a low calorie content, it can be dried, fried, stewed and pickled for the winter. The taste of the porcini mushroom is simply excellent, although it itself is quite difficult to digest.

Good to know: of all the types of preparation of porcini mushrooms, it is mushrooms in dried form that are best absorbed by humans; with the consumption of dried mushrooms, up to 80% of porcini mushroom proteins enter the body. It is not without reason that nutritionists advise eating dried porcini mushrooms.

Harm of porcini mushroom

Despite all the benefits of porcini mushroom described above, it can also cause poisoning.

• The porcini mushroom contains chitin, and it is poorly absorbed by children, pregnant women, and people with problems with the digestive system and kidney diseases.
• Porcini mushrooms can accumulate toxic substances from the soil in which they grow. Therefore, you should not collect mushrooms growing near industrial facilities, highways, landfills, and so on.
• Some people may have allergic reactions to fungal spores.
• Also, poisoning can result from the mistaken use of a double of the porcini mushroom, known as gall mushroom or golchak. We will write about it further.

False porcini mushroom (gall mushroom). How to distinguish a white mushroom from a false one?

• The most important difference between a false porcini mushroom and a genuine one is the color of the cut; in a false mushroom it will darken or become pinkish-brown. The white flesh, as we wrote above, always remains white.
• The gall mushroom on the stalk has a very bright pattern in the form of a mesh, which a real porcini mushroom does not have.
• The tubular layer of the false porcini mushroom has a pinkish tint, while that of the edible porcini mushroom is yellow or white.
• Also, the gall mushroom has a bitter taste, and it remains bitter even after boiling or frying.

Growing porcini mushrooms at home on a personal plot

Planting and growing porcini mushrooms in your garden is the dream of many owners. Well, it is quite possible to make it a reality. The technology for growing porcini mushrooms at home is not that complicated. Although it will require perseverance, patience and maximum accuracy from you. But keep in mind that the porcini mushroom is a forest citizen that cannot live without symbiosis with a tree, so it would be ideal if your summer cottage is adjacent to the forest. If it is not adjacent, then at least several trees should grow there, such as pine, birch, oak or spruce.

In general, there are two main ways to grow mushrooms at home in the country: growing from mycelium and growing from spores that are located in the mushroom cap. Below we will describe them in detail.

Growing porcini mushrooms from mycelium

First of all, you need to purchase porcini mushroom mycelium in a special store. Then you can begin preparing the area for planting mushrooms. The preparation itself is best done in May, but not later than September.

• Around a tree (be it oak, birch, pine, spruce) it is necessary to expose the soil by removing 15-20 cm of the top layer, thus creating a circle with a diameter of 1-1.5 meters. The soil should be saved for later covering the area.
• Peat or well-ripened compost is placed on the finished plot.
• Pieces of the acquired mycelium are laid out on the soil prepared in this way; it is advisable to lay them out in a checkerboard pattern at a distance of 30-35 cm.
• Then you need to cover the planted mycelium with a layer of soil that you initially removed. Then the whole thing needs to be carefully watered (2-3 buckets per tree, but only so as not to wash away the soil).
• The area with mycelium can be covered with a layer of straw, which will maintain the necessary humidity and prevent the mycelium from drying out.
• Before the onset of winter frosts, the area must be covered with forest moss to create a protective “cover” from frost. In early spring, this “blanket” will need to be carefully removed with a rake.

The first harvest of excellent porcini mushrooms will be in just a year, and if you do everything correctly, then your home mycelium will bear fruit for 3-5 years.

Growing porcini mushrooms from caps

First, you will need to collect caps from wild mushrooms, always ripe ones, or even better, overripe ones. The diameter of the caps should be at least 10-15 cm. Also remember under which trees the mushrooms whose caps you picked grew under, then they will need to be planted exactly under these same trees.

• The collected caps are carefully separated from the stems and soaked in water for 24 hours. (you can add 3-5 tablespoons per 10 liters to water).
• After a day, you need to thoroughly grind the soaked mushroom caps until they form a homogeneous mass, then strain it through a layer of gauze, separating the aqueous solution with mushroom spores from the mushroom tissue.
• The preparation of the place for planting porcini mushrooms is identical to what we have already described in the first option.
• Then the water with the spores must be poured onto the fertile cushion, stirring the aqueous solution periodically.

Caring for a mushroom meadow involves watering it, although not frequently, regularly and abundantly.

How to collect more porcini mushrooms, video

And in conclusion, a useful video life hack for mushroom pickers on how to collect more porcini mushrooms.

In the kingdom of mushrooms, as in any other kingdom, there must be a king. The porcini mushroom, also known as boletus, is rightfully considered such a ruler of mushrooms. Among other mushrooms, it stands out noticeably both in size and in its nutritional properties and taste.

Porcini mushrooms can be found in almost any forest on our planet, but for some reason they do not grow in Australia. You can find a porcini mushroom in any forest, near any tree, but most of all they prefer proximity to spruce and pine trees, as well as birch or oak. The collection of porcini mushrooms begins in June and continues until October. The porcini mushroom justifies its title as king of mushrooms by its size. Its cap can have a diameter from seven to thirty centimeters, and the leg reaches a height of more than twenty centimeters. The color of the mushroom cap can vary depending on the surrounding conditions - reddish-brown or lemon yellow, orange or purple.

The leg of the porcini mushroom is strong, substantial and has the shape of a barrel. The color of the stem may be the same as that of the cap, but of a lighter shade. The entire leg of the porcini mushroom is covered with a network of light veins.

The flesh of the mushroom is strong, juicy and meaty. If you cut a mushroom, the cut will remain white and will not darken over time, which is why the mushroom got its name. There are different opinions about another name for this mushroom - boletus. According to one version, the name “boletus” appeared because these mushrooms grow in pine forests. Another version has a mythical, fairy-tale character. In Rus', boletus was the name given to forest spirits who could take the form of mushrooms and lure people into the forest thicket. The white mushroom, with its large size, could perfectly accommodate the spirit of the forest, the boletus, and over time, the second name for the white mushroom became familiar and ubiquitous.

Porcini mushroom dishes are prepared in different ways. They can be boiled and fried, salted and pickled. Porcini mushrooms make a delicious sauce. And in Italy they are consumed raw in various salads.

Beneficial properties of porcini mushrooms (boletus mushrooms)

Porcini mushrooms have a lot of protein, twice as much as in meat and three times as much as in fish. They also contain a lot of microelements and amino acids. Porcini mushrooms stimulate digestion well and increase appetite. There is also an opinion that porcini mushrooms have the property of preventing malignant formations.