In which forests to look for porcini mushrooms? What mushrooms to pick in June
White mushroom in the forest - undoubtedly mushroom king, which is the most desirable find for an avid mushroom picker. It belongs to the tubular species of the Boletaceae family. The forest beauty can be found throughout Europe. There are about 18 subspecies of this variety. In order not to miss the time to collect porcini mushrooms, you need to know what they look like and where they grow. Advice from experienced mushroom pickers will help you stock up on mushrooms for the winter.
Exists a large number of types of mushrooms, but the most popular and common ones include:
- oak;
- spruce;
- birch;
- pine.
Oak boletus
Oak specimens include boletus with a brownish, brown and grayish tint to the cap, which can be covered with white cracks. In diameter it ranges from 8 to 25 centimeters. Initially, the tubes on it are white, then they become yellowish-greenish.
The leg is approximately 20 centimeters. It is loose, with a noticeable mesh pattern.
Boletus collection takes place in summer and autumn months. It bears fruit in layers. This earliest subspecies appears at the end of the spring month.
It is important to note that the oak specimen is similar to the gall fungus. The latter grows in coniferous forests. On its leg there is a black mesh with pink tubes.
Boletus has medicinal properties. It is used in the treatment of:
- disrupted metabolic process;
- weakness after illness;
- digestion.
Spruce subspecies
This species has a convex, sometimes depressed cap. Its skin is velvety, wrinkled, shiny and sticky in wet weather. The edge of the cap often has an acute-angled shape. Its shade is brown, brick red. The tubes are spacious and can be easily separated from the hat. Initially they have a white, grayish color, and by maturity they have a yellowish, olive color.
Growing specimens with thick flesh. Further, it is spongy, with a white color, a pleasant mushroom aroma and taste.
The pedicle is 20 cm high with a tophi downwards. Its color is white, brown.
This subspecies bears fruit in 2 stages. First individually in the last days of May. Next heavy cover in mid-June.
This specimen is similar to other types of porcini mushrooms (however, spruce mushrooms are more medicinal than oak mushrooms). Of the unusable specimens, the gall mushroom is similar to it.
Pine boletus
It has a fleshy convex cap. Its skin is smooth and velvety, and sticky in wet weather. Boletus has a brownish-red, dark brown, purple, greenish, and bluish color. Its edge is often light. Initially, the tubular layer is white, then yellow, olive-yellow. The white flesh is reddish-purple under the skin. The taste and smell of the mushroom are characteristically mushroom.
The leg has a maximum height of 12 cm. It is thick, fleshy, thickened towards the base. Its color is light brown, yellowish. The leg is covered with a thin red mesh.
The pine subspecies can easily be confused with the bitter, inedible gall specimen, which has a black mesh on the leg, a pink tubular layer.
Habitats
The forests in which porcini mushrooms grow are very diverse. This is explained by the fact that some of the subspecies have mutually beneficial contact with different trees. That's why they live where there are trees. In this case, the place where the porcini mushroom grows must have specific soil, characteristic thermal and humid conditions. Hence it is clear that the forest beauty will not grow wherever it has to. You need to look for it in special forests.
Coniferous forests
This is the most characteristic landscape where the named specimens grow. Are located coniferous forests in the northern hemisphere of the planet.
Pine forests
In this area you can find pine porcini mushrooms, which come into contact with pine (less often this happens with spruce and deciduous trees). Their distinguishing features are a sickly brown cap and a leg, which can sometimes have a brown tint.
This mushroom likes to grow in sandy or loamy soil. It should not be very moisturized. That is, this subspecies avoids swamps and damp lowlands, preferring dry forest areas. It can also be found in mountainous areas. Apparently, there are suitable conditions for growth there for the fungus.
You can determine the location where boletus mushrooms grow by digging the soil in the forest with a shovel and identifying grains of sand under the half-rotted litter, as well as relying on the main landmark. These are cushions of moss or lichen. Instances are often found in these places, especially when there are small clearings in the trees that are better warmed by the sun compared to other surrounding areas.
Mushrooms are also located on the outskirts of clearings, clearings, and along the sides of forest paths.
Elniki
Spruce porcini mushrooms grow in this forest. In appearance it is difficult to distinguish it from the pine subspecies, although the color of the spruce boletus cap is less saturated. It refers to type species, is a true porcini mushroom.
Spruce boletuses grow in the same conditions as pine boletuses, differing only in their affinity for spruce trees. They also like loamy, sandy, non-waterlogged soil with a bed of moss and lichen.
Deciduous forests
The area of deciduous forests is quite large, although there are much fewer of them compared to coniferous ones. They are more developed in the southern part, and are rare in the north.
Birch forests
Birch boletus is also called spikelet. It received this name because it appeared around the time of rye harvesting.
This subspecies has a lighter cap compared to the previous 2 specimens. It can be found almost everywhere. Of course, the boletus avoids swampy areas and peat bogs. It is the most common mushroom. Kolosovik can be found in any birch forest at the edge, at the boundaries between areas, in open and overgrown areas.
Signs that make it easy to identify the presence of boletus in a birch forest:
- Tussocks of white grass.
- Neighboring mushrooms are red fly agaric, chanterelle. They accompany the birch boletus and bear fruit at almost the same time.
Dubravy
This area is not entirely typical of the Urals. At the same time, in the southwest you can find small areas of oak forests where porcini mushrooms grow between the oak trees.
However, some scientists believe that this is an independent species of mushroom. It is called bronze boletus. It has a dark-colored cap. It happens that it has a black tint with a mold-like coating. The French call this mushroom the head of a black man.
This subspecies grows in warm forests and prefers southern regions. Occasionally it can be found in mountainous areas, but often it is absent there.
Elm forests
There are such forests as elm forests. No specific category of porcini mushroom that would prefer these particular forests was identified. However, in rare cases, different types of pine and spruce boletuses are found, and sometimes a birch variety is found.
Mixed forests
In these forests you can come across large clearings of porcini mushrooms. Why exactly in them is unknown. There are only guesses about possible better conditions for mixed forests. Or the reason depends on the original undergrowth.
Often in mixed forests birch grows. Therefore, the largest variety of boletus is the birch boletus. It is possible that thanks to this tree the productivity of this type of mushroom occurs.
Important information! It has been noted that the chance of finding large concentrations of mushrooms is higher in older forests compared to virgin, primeval forests.
When to collect mushrooms
When planning to go into the forest, it is worth having an idea of when to collect porcini mushrooms and where they grow. Since the required temperature for the growth of such trophies lasts for a long time in the summer months, it is during this period that they need to be collected.
The more often temperature thresholds and changes in humidity occur, the weaker the fruiting bodies of fungi develop.
Good climatic conditions include:
- short thunderstorms;
- warm foggy nights.
You need to start collecting porcini mushrooms before the sun will rise, since at this hour they are more noticeable. You need to walk slowly, carefully scanning the area.
The optimal time for collection is a week after the rain. The mushroom needs to grow.
If summer time wet, boletus mushrooms will appear far from trees (these are dry, well-warmed hills, clearings, edges). During dry seasons, mushrooms will hide under trees where there is dried grass that retains moisture well.
It is believed that mushroom growth is noticeable where morels grow.
How to collect forest gifts
In order not to harm nature, boletus mushrooms should be collected correctly. You need to carefully make the cut as close to the ground as possible so as not to destroy the mushroom area. They are also twisted out of the soil.
Having turned or cut off the find, it must be cleaned so that the specimens lying nearby do not get dirty.
Place the found mushrooms with their caps down. If the boletus has a long leg, it should be placed on its side. It is necessary to collect only good specimens, without worms and rot.
If the boletus is overripe or unfamiliar, it is better to leave it untouched. You can't trample them.
Product usefulness
The porcini mushroom is considered one of the valuable, useful tubular specimens. The nutritional value of one kilogram of dried product replaces 3 kilograms of meat. It is better to eat them dried, as they open better in this form. taste qualities.
Boletus mushrooms are also pickled, boiled, and fried. However, the product prepared using these methods will not differ from other tubular ones (for example, if you take boletus). Fresh boletus does not smell, but the dried mushroom emits a unique aroma.
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 white 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, except of course cold Antarctica and also Australia, which is too dry for them. They are often found in European forests, including our native Ukrainian Carpathians. You can also find them in Mexico, 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.
He's a net boletus, Latin name"Boletus reticulatus" looks very similar to 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 especially common in North America, but it 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 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 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 use 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, 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 country cottage area 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 to a homogeneous mass, then strain it through a layer of gauze, separating water solution with fungal spores from 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 useful video life hack for mushroom pickers on how to collect more porcini mushrooms.
Porcini mushroom is perhaps the most desired prey for many mushroom pickers. It can rightfully be called the king of mushrooms, because it is characterized not only by attractive appearance, but also very high taste, making it an ideal ingredient for many dishes. Moreover, the porcini mushroom is also characterized by a number of beneficial properties, which will be discussed below.
Boletus or porcini mushrooms, description
refers to edible varieties of mushrooms belonging to the genus Borovik. Its external parameters are largely influenced by growing conditions, but even in the worst case, it always remains a handsome giant, especially compared to the rest of its relatives. This tubular mushroom has a white, fleshy stalk that can reach 10 cm in diameter and often grows to 12-25 cm in height.
The surface of the base (leg) is completely covered with a reticulate pattern of a light shade, while the convex cap (often 30 cm in diameter) is first characterized by a pale yellow color, and a little later becomes chestnut-brown. Top part The caps are smooth, and the bottom one feels like a sponge with small pores.
The flesh of the porcini mushroom is quite dense, and if it is cut or broken, the inside at the break will remain white. A broken mushroom will have a pleasant mushroom smell.
Important! The boletus has an unpleasant “twin brother” called the gall fungus. Their striking similarity is explained by their relationship to the same Boletov family. The gall fungus is unlikely to cause serious poisoning, but the taste of the prepared dishes will definitely be spoiled, since it is very bitter.
When collecting porcini mushrooms, it is also important to be able to distinguish an old specimen from a young one. First of all, you should pay attention to the caps and stems of the mushrooms found. In a young boletus, the leg will be swollen at the base, while in an old one it is tall and semicircular, with a greenish or reddish color on the upper part. As for the cap, for young mushrooms its lower part should be white, and for old ones it should be yellowish-greenish. Nevertheless, we should not forget that the shade of the stem, as well as the color of the boletus cap, largely depend on the place where they grow.
For example, in spruce forests, the cap of the porcini mushroom is initially pinkish, but with age it becomes pale red, which cannot be ignored in the description. At the same time, birch plantings make the cap light brown, and oak groves give it a dark red color, often with a bloom. By the way, boletus mushrooms grown among oak trees are rightfully considered the most aromatic and tasty.
Where do porcini mushrooms grow and when to collect them?
Experienced mushroom pickers probably know where exactly to look for porcini mushrooms, but if you are new to this business, then, first of all, you should understand that boletus mushrooms “settle” in the forest in families. That is, as soon as you find one representative of a species, start looking for its relatives next to it.
Among other characteristics of the porcini mushroom, one cannot help but pay attention to its dislike for dense dark groves. Therefore, in most cases, boletus mushrooms hide in the grass on the outskirts of the forest, on the edges or among young trees.
At the same time, when figuring out which forest porcini mushrooms can grow in, you should pay attention to mature or even old forests with big amount moss and lichens, although these mushrooms feel no less comfortable on sandy, sandy loam and loamy soils.
Did you know? Boletuses are widespread on all continents, and the only place where they do not grow is Australia.
In addition to determining the approximate location of the described mushrooms, it is worth knowing when the porcini mushroom grows, because in some months it is simply useless to look for it. Thus, almost all boletus mushrooms appear in forests in early July and can be found until mid-autumn.
In the autumn, when the first night frosts appear, under the rays of the morning sun you can find “crystal” porcini mushrooms covered with many pieces of ice. If the mushroom is not in this state for long, then it is quite suitable for consumption, although rotten specimens are also often found (due to the high water content and repeated freezing, they quickly deteriorate).
It is important to know how long the porcini mushroom grows, since young representatives have higher taste properties. So, in the summer, the boletus reaches adulthood in 5-9 days, and in October this period will be increased to 9-15.
Composition of porcini mushrooms: calorie content, nutritional value, vitamins and minerals
You may know where the porcini mushroom grows, but not all mushroom pickers are informed about the beneficial substances that make up its composition. In fact, boletus is simply a storehouse of useful vitamins and microelements.
The dry pulp contains 45% protein, 50% carbohydrates and 3.4% fat. In addition, per 100 g of these mushrooms there are 89.4 g of water, 2.3 g of dietary fiber, and 0.9% ash.
Among the useful vitamins(also per 100 g) it is worth highlighting B1 (0.04 mg), B2 (0.3 mg), B3 (or PP - 5 mg), C (30 mg), E (0.63 mg). The group of macroelements presented in this case includes potassium (470 mg), magnesium (15 mg), phosphorus (90 mg), sodium (6 mg) and calcium (25 mg).
Microelements represented by iron (5.2 mg), manganese (0.23 mg), zinc (0.33 mg), fluorine (60 μg) and cobalt (6 μg). This forest dweller also contains polysaccharides, sulfur, lecithin ester and a lot of β-glucan.
In total, 100 g of porcini mushrooms contain an average of 30 kcal, and they have a lot of beneficial properties.
Beneficial properties of porcini mushrooms
It is not surprising that such an abundance of vitamins and beneficial macroelements makes the porcini mushroom a welcome guest in any mushroom picker’s basket, especially considering that few of its relatives (no matter whether they are white in appearance or a different color) can boast of similar characteristics.
If we consider the porcini mushroom from the point of view of its beneficial properties, then, first of all, it is worth mentioning the stimulation of the body’s digestive processes and the feeling of fullness that it gives. Due to the large amount of protein, this product is often equated to meat, which, like a mushroom, takes quite a long time to digest.
In addition, the sulfur and polysaccharides contained in boletus mushrooms are well suited for the role of assistants in the fight against cancer. It is also no secret that porcini mushrooms have wound-healing, anti-infective and tonic effects.
The ether lecithin, which is found in every boletus, prevents the deposition of cholesterol in blood vessels, which makes it extremely useful for anemia and atherosclerosis. Ergothioneine promotes the renewal of body cells, due to which many mushrooms (in particular, porcini mushroom) are very beneficial for the kidneys, liver, eyes and bone marrow of humans.
Don’t forget about the beneficial properties of β-glucan, a carbohydrate that acts as a strong antioxidant that has a powerful effect on the immune system. It protects the human body well from viruses, carcinogens, bacteria and fungi.
As for the vitamins that complement the composition of boletus, for example, B2 is directly involved in redox reactions and contributes to better color perception by the visual analyzer. An insufficient amount of it in the body causes disturbances in the condition of the skin, mucous membranes, as well as light and dark vision.
Vitamin C is directly involved in the functioning of the immune system and promotes the absorption of iron. A deficiency of this component causes loose and bleeding gums, and can also cause nosebleeds (as a result of increased permeability and fragility of blood capillaries).
Important! Despite the fact that porcini mushrooms are a good source of protein, the chitin present in fresh mushrooms significantly complicates the process of their absorption. That is why it is recommended to use pre-dried mushrooms, because in this case the absorption of proteins reaches 80%.
The use of porcini mushrooms in medicine
Mentions of porcini mushrooms and their short description can be found in the chronicles of past years. Thus, in Russia, back in the 17th century, boletus pulp was used as an external remedy for frostbite, and in Germany it was effective in the treatment of skin cancer.
Today, not only doctors, but also ordinary mushroom hunting lovers have an idea of medicinal properties porcini mushroom, among which are anti-inflammatory and anti-sclerotic effects, antimicrobial effects, antitumor properties and relief of pain during angina pectoris.
In any form, boletus mushrooms are used for coronary heart disease, vascular diseases (thrombosis and thrombophlebitis), as well as to increase immune strength and general tone of the body after infectious diseases, poisoning or injuries. Also, the use of porcini mushrooms is indicated for the prevention of cancer and the prevention of possible relapses after radical treatment.
Today, there are simply a lot of medicinal recipes, the main ingredient of which is a mushroom, popularly known as white. They make decoctions, lotions from it, or simply eat it after preparing delicious dishes, although it is best to prepare tinctures from boletus.
Important! During heat treatment, the biologically contained substances in the pulp active substances begin to deteriorate, which means that you will be able to preserve the healing properties of the product only by reducing the stewing or cooking time.
Here are a few examples of the most famous recipes using boletus.
Firstly, the porcini mushroom should be regarded as a good helper for the heart, since it contains the alkaloid hercinin, which is used for angina pectoris, heart failure and atrial fibrillation.
To get a healing remedy, you can prepare the following infusion:2 tbsp. spoons of dried mushrooms should be poured with a glass of vodka and left in a dark place for one week. The resulting composition is taken 1 teaspoon 2-3 times a day until recovery.
For ease of use, you can dilute the medicinal infusion with water, but only before use. This same remedy is excellent for treating joint pain. You just need to make a compress and additionally wrap it with a warm cloth.
Alternatively tincturescrushed boletus pulp is placed in glass jar, pour vodka and store in a dark place for a two-week period.
After this, the infusion is filtered and squeezed out, taken as a tonic half an hour before meals, twice a day (it is better to dilute a teaspoon of tincture in a stack of boiled water). The course of treatment in this case is 10 days, but if necessary, you can repeat it after a week's break.
During the treatment of cancer, this infusion is taken a teaspoon 15 minutes before lunch and a tablespoon a quarter of an hour before an evening meal. The duration of the course of treatment is 1 month, and, as in the previous case, it can be repeated after a week's break.
When treating angina pectoris, it is advised to eat one tablespoon of crushed raw porcini mushroom pulp 30 minutes before meals three times a day, continuing the course for 2 weeks.
There are other unique healing recipes with boletus. Eg, to strengthen and restore hair dried mushrooms (1 teaspoon) are passed through a meat grinder and a little is added to them vegetable oil(preferably olive or burdock), after which the resulting paste is applied to the hair and thoroughly rubbed into the roots.
After 15 minutes, you can wash off the composition with warm water. This procedure is repeated for a month, 2 times a week.
Did you know? Porcini mushroom belongs to the first category of food raw materials, which means you can eat it without any pre-processing.
Harmful properties of porcini mushrooms and contraindications
When figuring out what white mushroom is and what beneficial properties it has, one cannot help but mention possible contraindications to its use. It is no secret that almost all mushrooms, including white mushrooms, are strong natural sorbents that absorb large amounts of toxic substances (for example, radioactive cesium, cadmium, lead, mercury and strontium).
In addition, you should not give mushrooms to children, because children under 12-14 years old digestive system little man cannot cope with the chitinous shell of the fungus, since it lacks required amount the necessary enzymes.
In some cases, there may be individual intolerance to this product, but you will only find out about this at own experience or by passing the appropriate tests, which most people neglect.
Everything should be done in moderation. Therefore, even knowing the porcini mushroom by sight, having an idea of how it grows and where to find productive clearings, you should not immediately attack them. Remember, there are many harmful inhabitants in nature, so you should approach mushroom picking judiciously.
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Is it possible to collect spring mushrooms or should you wait for the autumn mushroom season? How to properly collect mushrooms in the forest? You can always pick mushrooms in the forest, the main thing is to understand mushrooms and know which mushroom appears at what time, so as not to confuse it with a poisonous one. Those who don’t know when to pick mushrooms should learn a simple rule: mushrooms can be picked from May to late autumn. And also remember which mushrooms grow in the forest at a certain period of time. The spring and summer months are a great time to go to the forest to pick mushrooms.
When to pick mushrooms in spring
The beginning of the mushroom pore begins in early spring when the very first spring mushrooms appear in the forest. Mushroom pickers, hungry for a quiet hunt, are eagerly awaiting them. What mushrooms appear in the forest in spring and when to collect them?
- When to pick morel mushrooms
Morels are harvested in late April or early May. Morels grow mainly in deciduous forests, because they love fertile soil. Mushrooms are category 3, so before stewing, frying or freezing, morels must be soaked in three times the volume of water for at least 20 minutes and then rinsed thoroughly under running water.
- When to pick mushrooms Raincoats
After morels comes the time for raincoats. You can find raincoats in clearings, meadows and even on roads. Raincoats appear immediately after rain. Fried young puffballs are very tasty. They must be used on the day of collection. In Italy they are considered the best mushrooms. In our country they are little known and are undeservedly classified in the fourth category.
- When to pick champignon mushrooms
From May, champignons and their mushroom season last until autumn. So the question of when to pick champignon mushrooms is rhetorical. For your information, champignons are good both fried and in soup, because they have a pronounced mushroom aroma. Champignons also contain special substances that destroy cholesterol plaques.
When to pick mushrooms in summer
Summer mushrooms are considered the most valuable. When the summer is rainy, even in hot weather the variety of mushrooms turns out to be so rich that they simply cannot be listed. All types of mushrooms that can be found in the forest in summer form their fruiting bodies until autumn. Many of them grow until autumn, but mushroom pickers like to collect them in the summer.
What mushrooms to pick in June
In June, it is most likely to find boletus and boletus in the forest. In addition, June is rich in russula and summer honey mushrooms. In the shady forests at the end of June there are a lot of chanterelles and boletuses. In the clearings and forest edges you can find a lot of champignons. At this time, you can also see pigweed and bitterweed in the forest. And after wandering around you can meet the king of mushrooms - the porcini mushroom.
- When to pick boletus mushrooms
In June, you can collect boletus mushrooms in the forest, which grow mainly in birch groves. All boletus mushrooms are edible mushrooms and differ slightly in nutritional quality. Boletus mushrooms are good in every way in soup, in gravy, fried, in pies. They are also tasty in marinade. It appears in the first half of summer in June, but most boletus mushrooms are collected from the second half of August until late autumn. The boletus is the closest relative of the porcini mushroom.
- When to pick boletus mushrooms
Boletus takes second place among tubular mushrooms after white mushrooms; in terms of nutritional quality it belongs to the 2nd category; it is eaten boiled, fried, dried and pickled. It is also the fastest growing mushroom. Is one of the most common and famous edible mushrooms. This elegant mushroom cannot be confused with others; it also has no resemblance to any poisonous mushroom. Therefore, to the question of what mushrooms to pick in June, the answer is obvious - boletuses.
- When to pick boletus mushrooms
Butterflies are collected in coniferous forests. It got its name because of the oily cap that is slippery to the touch. It is used in soups, fried, salted, pickled, in sauces and side dishes; it is rarely used for drying, but is also suitable. Butterflies are relatively early mushrooms, and they can be collected in cleared pine forests from the first days of June. This period lasts no more than two weeks. Then the boletus disappears and appears again somewhere in the second half of July, and grows en masse from mid-August and the first half of September.
- When to pick mushrooms White mushroom
Beginning at the end of June, the porcini mushroom appears. The porcini mushroom grows in both deciduous forests and coniferous forests; it prefers to be friends with spruce, pine, oak and birch. It is fried and boiled fresh in soups, stewed in roasts; they dry it and then prepare soups, borscht, bake pies, and make mushroom caviar. Porcini mushrooms are pickled and made into various snacks. White mushroom is considered the most delicious and useful mushroom. The porcini mushroom is collected from mid-June to the end of September, the most widespread collection is in the second half of August.
What mushrooms to pick in July
In July, as a rule, do you collect mushrooms for pickling and pickling? July is the month of the milk mushroom harvest. Milk mushrooms are an excellent option for pickling, especially yellow ones. Volzhanka and whitefish appear in July, which are only slightly inferior to milk mushrooms. You can please yourself with the taste of saffron milk caps, of which you can collect a lot in July. Saffron milk caps are excellent in cooking.- When to pick mushrooms
Milk mushrooms are found in families. Real milk mushrooms grow mostly on sandy soil, in oak, birch, pine and birch forests. They are most productive in July-August. Yellow milk mushrooms are collected in spruce forests until October. Milk mushrooms are mushrooms of the first category. Only salted ones are used. Before salting, they are soaked for at least three days in cold water, which is changed at least twice.
- When to pick saffron milk mushrooms
- When to pick chanterelle mushrooms
What mushrooms to pick in August
The end of August is the richest season for mushrooms. In August, you certainly won’t have to think about when to pick mushrooms. You can do this throughout August and early September. What mushrooms are there in August? All of the above mushrooms remain relevant for collecting in August, but do not collect overgrown ones. Young mushrooms that are fresh and not bitten by insects are suitable for food. If the mushroom is wormy, safely throw it away.- When to collect autumn mushrooms
- When to pick Volnushka mushrooms
- When to pick Russula mushrooms
Safety rules when picking mushrooms
Rules for collecting mushrooms and preserving the reproduction of mycelium when collecting mushrooms:- If you want to see a rich harvest of mushrooms the next time you come to a famous place, follow the rules for collecting mushrooms. Now that you know when to pick mushrooms, respect the gifts of nature. When collecting mushrooms, spare the mycelium: carefully cut the mushroom with a knife at the base and under no circumstances pull it out of the ground.
- If you do not identify a mushroom, it is better not to cut it - treat mushrooms with caution, because a mushroom is a very insidious product. You should only collect mushrooms that you know - those that you are confident in.
- If the summer turns out to be rainy, then the mushrooms become saturated with water and become unsuitable for consumption. You should not dry such mushrooms, they still lose their taste and begin to release toxins.
- Upon returning home, you should sort out the mushrooms, and immediately, without delay. After sorting out the mushrooms, put them in cool salted water for an hour, this will drive out the extra guests.
- Mushrooms must be carefully processed and subjected to reliable heat treatment!
How to pick mushrooms correctly
- Mushrooms are collected early in the morning before the sun heats them. In this case, they can be stored for a longer time.
- Do not collect old, overgrown mushrooms. They accumulate products harmful to humans and absorb from environment foreign substances.
- Collected mushrooms are immediately cleaned of soil, leaves, pine needles, grass and other debris adhering to them. It is better to put mushrooms in the basket with their caps down - this way they are better preserved.
Mushroom picker equipment
So, when should we open the mushroom season and what equipment will we need? When you go picking mushrooms, you will definitely need a good sharp knife, because it is better to cut mushrooms without disturbing the mycelium itself, as well as a comfortable long stick (indispensable when searching for mushrooms) to lift or rake leaves, as well as a basket or basketExperienced mushroom pickers know what you need to take with you into the forest:
- mushroom basket;
- mushroom knife;
- a stick for searching for mushrooms;
- first aid kit with bandages and disinfectants;
- water and sandwiches;
- electronic GPS navigator;
- telephone with a charged battery (Rescue Service telephone 112)
Now we know when to pick mushrooms, we figured out how to pick mushrooms correctly, we learned the safety rules when picking mushrooms, we know what mushrooms to pick in the summer, we stocked up on mushroom picking equipment. We looked at the mushroom picker's calendar and are ready to go into the forest to pick mushrooms. It remains to refresh the information on how to distinguish mushrooms. It's no secret that many poisonous mushrooms disguised as edible. So, let's figure out how to distinguish edible mushrooms from inedible ones.
How to distinguish edible mushrooms
- How to collect porcini mushrooms
Danger: discoloration at the break, bitter taste. Do not confuse the white mushroom with the poisonous yellow one - its flesh turns pink when cut.
- How to collect boletus mushroom
Danger: the mushroom does not grow under its own tree.
- How to collect boletus mushrooms
Danger: the mushroom does not grow under its own tree.
- How to collect boletus mushrooms
Danger: discoloration at the break, reddish spongy layer, bitter taste.
- How to collect Moss mushrooms
Danger: lack of velvety, reddish color of the spongy layer, bitter taste.
- How to collect chanterelle mushrooms
Danger: red-orange color, empty stem.
- How to collect saffron milk mushrooms
Danger: white, bitter, acrid milky juice.
- How to collect honey mushrooms
Danger: grows on the ground, yellow or reddish cap, without scales, black, green or brown plates, no film or ring on the stem, earthy smell.
- How to collect mushrooms
Danger: sparse blades, sharp blueness and stone hardness at the fracture, lack of birch trees nearby.
- How to collect Volnushka mushrooms
Danger: the “wrong” hat - not pink, unfurled, without hairiness.
- How to collect Russula mushrooms
Danger: red or brown-black cap, pink leg, reddened or darkened soft film on the leg, coarse and tough flesh, unpleasant and bitter taste.
Mushroom picker calendar
The mushroom picker's phenological calendar will come to the aid of beginning mushroom pickers. The mushroom picker's calendar marks the most popular mushrooms and the period when to collect these mushrooms in the forest. Of course, everything depends on the region and the weather in each season, but the mushroom picker’s calendar fully provides some of the useful knowledge of when to pick mushrooms. You will also find it useful| What mushrooms to collect |
When to pick mushrooms |
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| April | May | June | July | August | September | October | |
| Morels | + | + | + | - | - | - | - |
| Stitches | + | + | + | - | - | - | - |
| May mushroom | - | + | + | - | - | - | - |
| Oyster mushroom | - | + | + | + | + | + | + |
| Meadow honey fungus | - | - | + | + | + | + | - |
| boletus | - | - | + | + | + | + | - |
| Oiler grainy | - | - | - | + | + | + | - |
| Summer honey fungus | - | - | + | + | + | + | + |
| The fox is real | - | - | - | + | + | + | - |
| Porcini | - | - | + | + | + | + | + |
| Boletus | - | - | + | + | + | + | + |
| Pluteus deer | - | - | + | + | + | + | + |
| Spiky raincoat | - | + | + | + | + | + | + |
| Common champignon | - | - | + | + | + | + | - |
| Field champignon | - | - | - | - | + | + | - |
| Valuy | - | - | - | + | + | + | - |
| Funnel talker | - | - | - | + | + | + | - |
| White umbrella mushroom | - | - | - | + | + | + | - |
| Variegated umbrella mushroom | - | - | - | + | + | + | + |
| Real milk mushroom | - | - | - | - | + | + | - |
| Poddubovik | - | - | - | + | + | + | - |
| Ivyshen | - | - | - | - | + | + | + |
| Loader white | - | - | - | - | + | + | - |
| Loader black | - | - | - | - | + | + | - |
| Fat pig | - | - | - | - | + | + | - |
| Russula yellow, food, etc. |
- | + | + | + | + | + | - |
| Green moss | - | - | + | + | + | + | + |
| Yellow hedgehog | - | - | - | - | + | + | - |
| Ringed cap | - | - | - | + | + | + | - |
| Larch oiler | - | - | - | + | + | + | - |
| Volnushka pink | - | - | - | - | + | + | + |
| Black breast | - | - | - | + | + | + | + |
| Spruce green camelina | - | - | - | - | + | + | + |
| Pine mushroom | - | - | - | - | + | + | + |
| Gray talker | - | - | - | - | + | + | - |
| Late oiler | - | - | - | - | + | + | - |
| Winter mushroom | - | - | - | - | - | + | + |
| Loader black and white | - | - | - | - | - | + | + |
| Polish mushroom | - | - | - | - | + | - | - |
| Autumn oyster mushroom | - | - | - | - | - | + | - |
| Gray row | - | - | - | - | - | + | - |
| Autumn stitch | - | - | - | - | - | + | + |
| Autumn honey fungus | - | - | - | - | - | + | + |
| Row purple | - | - | - | - | + | + | - |
| Greenfinch | - | - | - | - | + | + | + |
| Hygrophor brown | - | - | - | - | - | + | + |
Now you know when to pick mushrooms. Well, don't hesitate. The end of June is a great time to collect young mushrooms suitable for delicious dishes. While you can still treat yourself to delicious mushroom food, feel free to pick mushrooms for pickles and pickling for the remaining two summer months! Happy quiet hunting!
The porcini mushroom, popularly called the noble beauty and the king of mushrooms, is ranked among the forest products with the best taste. You can prepare many dishes from the fragrant forest product: soups, solyankas, roasts, pies, pickles and marinades. In nature, there are about two dozen species of porcini mushrooms, differing in color and place of growth.
The porcini mushroom, popularly called the noble beauty and the king of mushrooms, is ranked among the forest products with the best taste.
Boletus is distributed on all continents except Australia. Prefers to settle in deciduous (birch, oak) and coniferous (pine, spruce) forests.
Depending on the age of the place of growth, the fruiting bodies of porcini mushrooms differ. If it grows in an oak forest, then the cap is light in color and the leg is elongated. In birch forest, the caps are also light, but the legs are tuberous in shape. When settling near firs, dark caps are placed on long stems. If the mushroom grew in a pine forest, it has a brownish-red cap and a short thick stalk.
Porcini mushrooms begin to bear fruit singly, closer to the autumn period in clusters. Grows in seasons:
- in areas with a temperate climate - from the middle of the first summer month to the end of September;
- in warmer regions - from the end of May until October.
Although the porcini mushroom is a light-loving plant, it can grow in places shaded by dense crowns. If in summer there are low daily temperatures and high humidity, the harvest can only be harvested in open, well-lit and warmed meadows. If the summer is favorable, the growth of mushrooms does not depend on the light. Optimum temperature for fruiting: 15-18°C in summer and 8-10°C in autumn.
How to quickly find a porcini mushroom in the forest (video)
Rules for collecting porcini mushrooms
Since boletus is very sensitive to temperature conditions, it grows very quickly under favorable climatic conditions. The duration of the period from the beginning of growth to full maturity is several days. In just 7–10 days, the mushroom ages, losing its taste and accumulating toxic waste products from the pests that have settled in it. In view of this feature, the mushroom picker must prepare in advance for harvesting so as not to miss the very peak of its growth.
Mushrooms grow especially quickly after rain. 2 - 3 days after precipitation, you can go in search of boletus mushrooms. As autumn approaches, it becomes cooler and the growth of forest inhabitants slows down.
It is important to know the places where porcini mushrooms grow. Having discovered at least one individual, you should carefully examine the nearby territory, examining possible areas of their appearance. It is recommended to cut the mushrooms with a knife, but if you don’t have one, you need to carefully swing the mushroom and twist it out of the ground.
In order not to cause harm to health, It is important to adhere to some rules:
- any mushrooms are natural sorbents that absorb toxic substances, therefore they are prohibited from being collected in environmentally unfavorable areas;
- since the product is useful only until the end of the growth period, it is not recommended to use it after the start of the decay period;
- Edible mushrooms have inedible counterparts or similar poisonous mushrooms, so you should not collect unfamiliar specimens.
Porcini mushrooms have white and dense flesh, practically tasteless, but with a pleasant aroma. They contain substances beneficial to the body. The plant product is widely used for culinary purposes, but they must be properly processed before use.
It is important to know the places where porcini mushrooms grow Time and place for collecting porcini mushrooms in Russia
In the northern regions of Russia, porcini mushrooms begin to bear fruit from the beginning of summer, in the southern regions - from mid-May. Fruiting dates may vary depending on temperature conditions.
Mass harvest begins in the middle last month summer. It is at this time that mushroom pickers go to quiet hunt and return with full baskets. In Siberian forests, mushrooms grow in the taiga, in other districts in forests with a predominance coniferous species or mixed. Experienced mushroom pickers advise looking for mushrooms around deciduous trees over 50 years old and pine trees 20 to 30 years old. The soil should be sandy, sandy loam and loamy. Mushroom pickers have nothing to do in swampy areas, since mushrooms practically do not grow there.
Where and when to look for porcini mushrooms in Belarus
Mushrooms are a traditional and favorite delicacy of Belarusian cuisine. The republic has ideal mushroom conditions: the presence of mixed forests and swamps. Unique climatic conditions have a beneficial effect on the growth of various types of mushrooms. The first edible mushrooms begin to appear already in the first spring month, but the specific timing depends on weather conditions. The Minsk and Vitebsk regions are considered the best mushroom grounds. A large harvest can be harvested in forest areas located in the Vitebsk direction.
It is recommended to look for porcini mushrooms among coniferous trees. He prefers to settle in clearings and forest edges. On hot summer days, it most often hides in shelters under trees, and in cool autumn it basks in open sunny areas, especially on moist soil.
In order not to miss the hidden fungus, It is important to look very carefully at places along the paths. Experienced mushroom pickers advise not to pass by small, half-dried forest streams and hillocks. It is especially difficult to find it in fallen leaves.
After haymaking (usually from the second half of July), a second layer of mushrooms appears. After 2 - 3 weeks there is a lull. Then comes the most abundant mushroom layer, which continues until frost. During the summer, the mycelium grew, and the soil warmed up, which contributes to abundant fruiting.
Season and places for collecting porcini mushrooms in Ukraine
Not many Ukrainian residents show interest in early mushrooms. The massive harvest of valuable harvest begins at the end of the spring period. In addition to warm weather, another necessary condition for the appearance of mushrooms is the presence of a moist top layer of soil, otherwise if there is a lack of moisture, there will be no harvest.
You can go looking for porcini mushrooms at any time throughout the summer. There are especially many of them growing in the forests of western Ukraine. These territories are characterized by the presence tall trees, which helps maintain the required level of moisture, stimulating the growth of fungi.
Autumn is also a prosperous period for collecting forest gifts, since this time is characterized by heavy rainfall. Experienced mushroom pickers note the high productivity of the Tsyuryupinsky region, where in addition to white mushrooms, others grow no less delicious mushrooms, for example, boletus and truffles.
Porcini mushrooms are found before the temperature drops in October, although they can be collected in the Carpathians all year round. The product is known for its nutritional and healing properties. Despite the fact that pests are often observed inside the fruiting body, they do not lose their value.
Collection of porcini mushrooms in Germany
There are at least five thousand in Germany known species mushrooms The third part is edible. Porcini mushrooms, actively used in German cuisine, can be harvested as early as May. They appear in rare young oak plantings, clearings and row-spacings. A little later, umbrella mushrooms and chanterelles begin to appear. The peak is in autumn. In the regions located on the southern side of Lake Constance, even black truffles, which are classified as gourmet foods, are found.
Before going in search of a harvest, in Germany they suggest finishing training courses, including theoretical studies and practice. In order not to confuse useful forest beauties with poisonous individuals, it is advised to download a special application to your electronic device, which describes each type of mushroom in detail and in pictures.
But even experienced mushroom pickers cannot collect as many mushrooms as they want, since limited collection is allowed by law. If you abuse natural gifts, you can receive a large fine.
How to collect porcini mushrooms (video)
You can make broth from porcini mushrooms, beneficial features which are considered higher than traditional meat broth. It contains a large amount of vitamins that promote proper functioning of the thyroid gland and improve the condition of hair, nails and skin.
Experts do not recommend eating freshly prepared porcini mushrooms, as they contain quinine, which interferes with the absorption of healthy proteins. In order for the quinine to evaporate, the product must first be dried. In dry form, they will be used to prepare vegetable soups.
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