Porcini- the most delicious, nutritious and valuable representative among the entire kingdom of mushrooms. Even inexperienced mushroom pickers can easily recognize White mushroom and fill their baskets with it.

Let's take a closer look: description of the porcini mushroom, when to collect porcini mushrooms, where the porcini mushroom grows, types of porcini mushrooms and beneficial features how to grow porcini mushrooms in the country.

Why is this mushroom called white? The porcini mushroom got its name back in ancient times. Because of its marbled white flesh, even after drying and heat treatment, the flesh remains white, in contrast to darkening mushrooms. Some also call it boletus, capercaillie, mullein.

White mushroom description

Porcini has a delicate aroma and spicy taste. The cap of a mature mushroom grows on average 7-30 cm in diameter. But in some latitudes, with heavy rainfall, you can find a porcini mushroom with a cap diameter of 50 cm.

The color of the cap is from light brown to dark brown - it all depends on the trees under which mushrooms grow.

A young mushroom has a convex cap; as the mushroom ages, the cap becomes flat.

In dry and windy weather, the mushroom cap becomes covered with small but deep cracks, damaging the mushroom. In rainy weather, a film of mucus is visible on the top of the cap.

A ripe mushroom has juicy, dense, fleshy, attractive pulp. white.

White mushroom leg reaches a height of 12 cm, diameter of the stem is 7 cm. The shape of the stem is barrel-shaped or club-shaped, which distinguishes the porcini mushroom from other mushrooms. The color of the stem varies from white to deep brown.

Where do porcini mushrooms grow?

The porcini mushroom grows on all continents, with the exception of cold Antarctica and arid Australia.

Most of all, the white mushroom is found in coniferous and deciduous forests with pine, oak, birch, spruce. They prefer to grow under trees over 50 years old, they love lichens and places covered with moss.

Weather for mushroom growth should be warm and rainy - June - August temperature 15-18 degrees, September - 8-10 degrees. Prefers warm, foggy nights - this is the time of harvest.

The porcini mushroom does not like waterlogged places - peat bogs and swamps.

Growth of porcini mushrooms begin with June and continues until September, mass collection occurs in August. IN southern regions may grow until October.

Mushrooms grow in columns-rings and families, so if you encounter only one mushroom in the forest, you will certainly find more.

Types of porcini mushrooms - photos and names

Depending on their habitat, porcini mushrooms come in different types.

White oak mushroom- the cap is brown, not brown with a grayish tint. The pulp is loose, not as dense as that of birch forms. Found in oak forests from June to October.

White pine mushroom- large cap with dark color. The pulp under the skin is brown in color. Can be found in pine forests. The mushroom stem is thick and short.

White birch mushroom– the cap is light, almost white with a diameter of 5-15 cm. It grows exclusively under birch trees in birch forests and groves. Can be found from June to October alone and in groups.

Spruce porcini mushroom– probably the most common type of porcini mushroom. The leg is elongated and has a thickening at the bottom. The hat is reddish-chestnut in color. Spruce mushroom can be found in spruce and fir forests.

False porcini mushroom (gall mushroom)– the main difference from the porcini mushroom is that when cut, the flesh of the false mushroom darkens and becomes pinkish-brown. When cut, the porcini mushroom remains with white flesh.

The gall mushroom has a pronounced mesh on its stalk, which the edible white mushroom does not have.

Tubular layer of gall fungus Pink colour, in a real porcini mushroom this layer is white or yellowish.

Gall mushroom with bitter pulp, which does not change even after boiling and frying, unlike edible.

Beneficial properties of porcini mushrooms

Porcini mushrooms contain a large number of minerals– that’s why it is the most useful and popular mushroom.

The porcini mushroom pulp contains the optimal amount Selena, which can cure cancer at an early stage.

The pulp also contains calcium, iron and phytohormones.

The white mushroom contains riboflavin, which helps normalize the thyroid gland, improves hair and nail growth.

Lecithin helps clean blood vessels from cholesterol. E rgothioneine helps in renewing body cells, good for kidneys, liver, eyes, bone marrow.

Low-calorie porcini mushroom, well suited for drying, frying, stewing and pickling.

Any mushroom is difficult to digest, but dried porcini mushroom is the most accessible for digestion, and up to 80% of the protein is absorbed.

Harm of porcini mushroom

This edible mushroom, but they can be poisoned only in a few cases:

Porcini mushroom contains chitin and is poorly digestible by children, pregnant women, and people with diseases of the digestive system.

Like all mushrooms, the porcini mushroom also accumulates toxins contained in the soil. Do not pick mushrooms near businesses, within the city, near landfills, or highways.

Some people have an allergic reaction to fungal spores.

Consumption of a dangerous double (poisonous gall mushroom) can lead to poisoning.

Growing porcini mushrooms at home

Many people dream of growing porcini mushrooms on their personal plots, and this is a completely solvable problem. All that is needed from you is time, perseverance and accuracy. The mushroom grows in the forest, so it cannot grow without symbiosis with a tree - keep this in mind.

The ideal option is when your plot of land is adjacent to a forest, although it can be grown with several trees growing on the plot. It can be oak, pine, birch, a couple of aspens, spruce. The trees must be at least 10 years old.

There are 2 main ways to grow porcini mushrooms:

From mycelium

From spores found in the mushroom cap.

Growing porcini mushrooms from mycelium

First you need to purchase quality material from a specialized store. Let's start preparing the site and planting. This can be done from May to September.

Around the tree you need to expose the soil, removing 15-20 cm of the top layer. You should get a circle with a diameter of 1-1.5 m. Upper layer save for later covering of the area.

We place rotted compost or peat on the prepared area, the thickness of the fertile layer is no more than 2-3 cm.

We lay out pieces of prepared mycelium at a distance of 30-35 cm from each other and in a checkerboard pattern.

Finally, carefully cover the porcini mushroom mycelium with a layer of soil (which has been removed) and pour plenty of water - 2-3 buckets for each tree.

Mulch the watered area with a layer of straw 25-30 cm thick to maintain moisture.

Continue watering with fertilizers 1-2 times a week.

Before frost, cover the mycelium with a layer of foliage or forest moss. In spring, the shelter is carefully removed with a rake. The first harvest of porcini mushrooms will appear within a year, and with proper care, such a mycelium can bear fruit for 3-5 years.

Growing porcini mushrooms from caps

For this method of breeding, you need to go into the forest and get some porcini mushrooms. Mature and even overripe mushrooms are better suited. Hats should have a diameter of at least 10-15 cm.

Also, when picking mushrooms, pay attention to what tree they grew under, so you will plant them under these in the future.

Separate the caps from the stems, you will need 7-12 caps per bucket of rainwater, soak for a day. Also add sugar 15 grams per 10 liters or alcohol 305 tbsp. l. for 10 liters.

After 24 hours, thoroughly knead the caps with your hands until smooth, filter through a layer of gauze.

Prepare the planting site as described in the previous propagation method. One difference is that you must first disinfect the peat or compost layer with a solution of tannins.

The solution recipe is to brew 100 grams of black tea in a liter of boiling water, or you can use oak bark by boiling 30 grams of bark for an hour.

When the solution has cooled, water the area at the rate of 3 liters per tree.

Care for the mycelium as follows - abundant but not frequent watering. Insulate the area for the winter and remove the insulation layer in the spring.

There's nothing complicated about growing porcini mushrooms at home on a personal plot.

Video - Correct porcini mushroom

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 deep wrinkles and cracks that cause damage to the internal pores of the fungus. 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-like 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, 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, 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. Distinctive feature This mushroom is due to 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.

Hat oak mushroom 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. Usually grows in pine and spruce forests Europe.

Porcini mushroom - benefits, properties, vitamins, minerals

Porcini mushroom has a high mineral content, which makes it one of the most healthy 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.
• Also in porcini mushroom is ascorbic acid, necessary for the normal functioning of human organs.
• The pulp of the porcini mushroom contains calcium, which is vital for 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, 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 who have problems with digestive system and with 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 experience allergic reactions for 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 from 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 hats from forest mushrooms, and always ripe, and even better overripe. 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.

Care mushroom meadow consists in its, although not frequent, but regular and abundant watering.

How to collect more porcini mushrooms, video

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

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. U 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. TO mushroom soup black allspice works well and Bay leaf. Add a spoon butter. Cover with a lid and let sit for 20-30 minutes. Serve the soup in deep bowls, adding a spoonful of sour cream and sprinkling with parsley and dill.

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 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 up the mushrooms, dip each slice in cool water and fry in hot oil until golden crust. 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.

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 - found for this purpose fruiting body you need to gently shake from side to side, slightly twisting the leg, gradually it will move away from the mycelium on its own 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 a spruce forest have a small reddish-brown cap, relatively high thin leg. 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 downwards. 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, thin birch groves, pine forest or spruce forest, located on a somewhat 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 straight sun rays. 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, 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, in 4 s one more time less, almost 8 times less in gooseberries, 4 times less in raspberries and black currants. 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)

Look at the types of porcini mushrooms in the photo on this page with descriptions - this information will help you freely navigate the mushroom kingdom and choose only tasty and aromatic mushrooms:

The Boletus edulis mushroom is edible. The cap is massive, up to 20 cm, hemispherical, fine-fiber matte, light or dark, brown or red-brown. The tubular layer (hymenophore) separates from the cap, first white, then yellow-green. Spore powder is brown-olive. The pulp is dense, white, remains white when cut and broken. Under the skin of the cap, the color of the flesh is its shade. The leg is solid, up to 17 cm high, up to 6 cm thick, thickened at the bottom.

Grows in the forests different types. Fruits from May to October.

A delicious dish - porcini mushroom soup. Porcini mushrooms in marinade have an unsurpassed taste. Before freezing mushrooms for the winter, they must first be boiled for 5 minutes.

Doubles are not poisonous, but have a strong unpleasant bitterness. Its differences from the porcini mushroom are its pink hymenophore and a relief mesh pattern on the stem.

Birch species of porcini mushrooms are described below; they have a more dense structure and high nutritional value. Appearance This variety of porcini mushroom is found in birch groves.

Birch species of porcini mushrooms in the photo

White birch mushroom

The mushroom is edible. The cap is up to 15 cm, matte, slimy in wet weather, light brown. The skin does not come off. The tubular layer is white, then yellow, and easily separates from the pulp. The leg is white or gray-brownish without obvious mesh. The pulp is dense, white with a pleasant mushroom smell without a pronounced taste. The color does not change when cut.

Grows in birch forests (forms mycorrhiza with it) or in mixed forests in the presence of birch. The porcini mushroom prefers not dense forests that are permeable to light.

Fruits from June to October, but bears abundantly in late August and September.

. Rooting boletus (Boletus radicans)

Oak varieties of porcini mushrooms are often popularly known as boletus mushrooms.

Look at the white mushroom of this variety in the photo and description presented on this page:

Oak varieties of porcini mushrooms (Boletus edulis f. quercicola) in the photo

White mushroom (Boletus edulis) in the photo

Mushroom Boletus edulis f. quercicola is edible. Cap up to 15 cm, matte, brown, gray-brown, unevenly colored with lighter and darker areas. The spots form while growing under oak leaves. The skin does not come off. The tubular layer is white, then gray, practically does not turn yellow, and is easily separated from the pulp. The leg is white, brownish with a raised mesh. The pulp is tougher than other forms of porcini mushroom, dense, white with a pleasant mushroom smell without a pronounced taste. The color does not change when cut.

Grows in oak forests (forms mycorrhiza with oak) and in oak windbreaks. Prefers limestone soils.

Fruits from June to October. The first powerful wave of fruiting occurs at the end of May, at the beginning of June. In the future, fruiting is not so powerful. Anyone who manages to catch the first wave of oak-shaped porcini mushroom based on weather conditions will collect more than in the entire remaining time until autumn.

Doubles are not poisonous, but have an unpleasant bitterness. Gall fungus (Tyophillus felleus). Its differences are a pink hymenophore and a relief mesh pattern on the leg. Rooting boletus (Boletus radicans)- white-bluish cap, flesh turning blue when cut, hymenophores turning blue when touched.

Spruce varieties of porcini mushroom in the photo and in the description are presented on this page below - they are widespread in our country:

White spruce mushroom in the photo

White spruce mushroom in the photo

Mushroom Boletus edulis f. edulis is edible. The cap is up to 30 cm, matte, slimy in wet weather, brownish-brown with light and dark areas. The color of the cap depends on the light intensity. The skin does not come off. The tubular layer is white, then yellow-green, and is easily separated from the pulp. The leg is white. The pulp is dense, white with a pleasant mushroom smell without a pronounced taste. The color does not change when cut.

Grows in spruce forests (forms mycorrhiza with spruce) or in mixed forests in the presence of spruce. More often, mushrooms appear near forest edges and roads. It's brighter there than inside a spruce forest.

Fruits from June to October. Porcini mushrooms collected in the June wave are called “spike mushrooms”.

Doubles are not poisonous, but have an unpleasant bitterness. Gall mushroom (Tyophillus felleus) Rooting boletus (Boletus radicans)- white-bluish cap, flesh turning blue when cut, hymenophores turning blue when touched.

This particular mushroom is superior in taste not only to other varieties of porcini mushroom, but also to all mushrooms growing in our latitudes.

Pine varieties of porcini mushrooms (Boletus edulis f. pinicola) in the photo

White pine mushroom in the photo

Mushroom Boletus edulis f. pinicola is edible. The cap is up to 25 cm, matte, wrinkled in wet weather, mucous dark brown or red brown, sometimes with a purple tint. The skin does not come off. Directly under the skin is a layer of reddish pulp. The tubular layer is white or yellow, then yellow-green, and is easily separated from the pulp. The leg is yellowish or reddish-yellow, sometimes covered with a red-brown mesh. The pulp is dense, white with a pleasant mushroom smell without a pronounced taste, and sometimes turns slightly blue when cut.

Grows in pine forests (forms mycorrhiza with pine) on moss and heather forests. Prefers sandy soil with a thick forest floor of pine needles. According to some information, it also forms mycorrhiza with oak, beech and other trees.

It does not bear fruit abundantly from August to October.

Doubles are not poisonous, but have an unpleasant bitterness. Gall fungus (Tyophillus felleus). Its differences are a pink hymenophore and a relief mesh pattern on the leg. Rooting boletus (Boletus radicans)- white-bluish cap, flesh turning blue when cut, hymenophores turning blue when touched.