Structure of a porcini mushroom drawing. Porcini mushroom: photo and description, how to cook

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

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

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

If we talk about preparations for future use, the best method for preserving porcini mushrooms is drying. It is in dried mushrooms that nutrients are best preserved. 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 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 easiest method after drying for those who have freezers), as well as pickled and salted. Heat treatment of mushrooms for harvesting is, of course, good, but all the “salt” is in the fresh mushrooms. Their aroma and taste are much superior to pickled and salted mushrooms. There are many folk and original recipes for dishes made from fresh porcini mushrooms. In addition to Russian cuisine, porcini mushrooms are very popular in French and Italian cuisine.

Recipes for dishes with porcini mushrooms

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

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

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

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

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

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

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

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

Ingredients:
fresh porcini mushrooms,
flour,
olive oil.

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

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

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

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

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

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

White mushroom description.

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

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

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

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

How to distinguish a porcini mushroom?

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

1. Hat.

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

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

1. Leg.

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

1. Controversy.

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

Where does the porcini mushroom grow?

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

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

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

Dangerous double.

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

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

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

The benefits and harms of porcini mushroom.

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

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

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

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

White mushroom photo.

The porcini mushroom is a tubular mushroom and belongs to the Boletaceae family, the genus Boletaceae. Other names for the porcini mushroom are known: ladybird, boletus, capercaillie, babushka, zheltyak, bear's mushroom, pan, etc. Distributed throughout the European forest zone. It is found in the taiga, the Arctic, and the Caucasus. Growth occurs on many tree species, but mainly on birch, pine, oak and spruce forests. Well adapted to any type of soil, excluding peaty ones, growing in groups. Porcini mushrooms found in spruce and birch forests are considered the most delicious. Those collected in pine forests do not have a strong aroma and are distinguished by looser pulp. It is important to remember that this species has a dangerous counterpart, the porcini mushroom. Having a bitter taste, it is strikingly similar to its brother. The gall mushroom, which is the name given to the false porcini mushroom (gorchak), belongs to the same family. During the cooking process, the bitterness of the mushroom will only intensify, which will radically spoil the taste of the remaining mushrooms. According to many mushroom pickers, it is extremely difficult to get poisoned by a false porcini mushroom. But in pharmacology it has gained good fame due to the content of specific bitterness, which is why it is an excellent choleretic agent.

White mushroom (description). A tubular mushroom, the stem of which can reach 25 cm in height (on average 12 cm), about 10 cm thick. It has a shape reminiscent of a barrel. During the process of growth, it can acquire a cylindrical (widened or narrowed) shape, always remaining slightly thickened at the base. The surface on the stem is white, sometimes having a brownish or reddish tint. The leg is covered with a network of white veins, localized more in the upper part.

Photos of a mushroom.

Below are photographs of a porcini mushroom. Porcini mushroom (photo) is collected from summer to autumn in deciduous coniferous and mixed forests, often among moss. The cap is leathery, acute-angled. The leg is dense, with a mesh pattern. The base is blunt-ended.

The cap of a mature porcini mushroom reaches a diameter of up to 30 cm (in some cases there are specimens with a cap of 50 cm). The shape is convex, flat-convex, prostrate, depending on the age of the mushroom. The surface of the cap is slightly wrinkled, smooth, thin-tomentose, and in some representatives it is fibrous-scaly. Mushrooms growing in dry conditions have a matte (shiny) cap that is slightly cracked. In humid forests, the cap of the porcini mushroom is slightly slimy. The color of the cap can vary from white to brown. There were porcini mushrooms with orange, yellow, and purple caps. However, in all cases the cap tends to darken with age. The skin is difficult to separate and adheres to.

The pulp of the porcini mushroom is fleshy, becoming fibrous with age. The color is white, dense, in a mature mushroom it is yellowish, and does not change color after cutting. A brown (red-brown) layer is visible under the cap in section. The porcini mushroom has a mild, slightly pronounced taste. The smell is faint, reminiscent of raw mushroom pulp, which manifests itself during cooking (especially when drying). You can buy porcini mushroom at markets or order delivery through an online service.

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 “blanket” 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.

Porcini mushrooms are rightfully considered the masters of the forest - they are extremely popular, as they have a delicious taste and are suitable for all types of culinary processing.

There are not many types of porcini mushrooms, and all of them are exceptionally tasty, both fresh and dried. In the forests of central Russia, you can most often find 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.

This article brings to your attention photos and descriptions of porcini mushrooms and their varieties, information about twin mushrooms and other interesting facts.

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 tint. Like almost all boletids, it tapers upward, has the shape of a cylinder, a club, or less often a low barrel. Almost all of it is covered with a network of light veins.

Tubular layer: white, may be yellowish or olive in older mushrooms. Easily separates from the cap. Small pores have a round 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. The skin underneath may be dark brown or reddish. Does not have a pronounced odor.

hat birch white mushroom(Boletus betulicolus)(diameter 6-16 cm) shiny, can be almost white, ocher or yellowish. Volumetric, but becomes flatter over time. Smooth to the touch.

Leg (height 6-12.5 cm): white or brownish, shaped like 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.

Doubles of the birch porcini mushroom - all edible representatives of the family Boletaceae and gall mushroom(Tylopilus felleus), which has nets on the stem, the tubular layer turns pink with age, and the flesh has a bitter taste.

Other names: spikelet (this is what the white birch mushroom is called in Kuban, since it appears at the time when the rye ripens (spikes).

When it grows: from mid-July to early October in the Murmansk region, the Far Eastern region, Siberia, as well as in Western European countries.

Look at the photo of the birch porcini mushroom 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 species of trees.

Eating: has excellent taste. You can boil, fry, dry, salt.

Use in folk medicine: does not apply.

White pine mushroom (pine mushroom) and its photo

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

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