Name White mushroom received from antiquity. Then people mostly dried mushrooms. The pulp of the white fungus after drying or heat treatment always remained perfectly white. This was the reason for this name. The porcini mushroom belongs to the genus boletus, so the second name of the porcini mushroom is boletus.

Important! After picking mushrooms, you must immediately start processing them, because beneficial features white mushrooms lose very quickly. For example, after 10 hours, the mushroom already contains half of the minerals and trace elements.

Consider the varieties of white fungus and their description. All of them belong to the edible mushrooms of the first category and have the same shape.

White mushroom (spruce) (Boletus edulis)

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


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

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

Often appears together with green russula and chanterelle. Prefers old forests with moss and lichen. positive weather conditions for mass appearance white mushrooms short thunderstorms with warm nights and fog are considered. Prefers sandy, sandy and loamy soils and open heated areas. Harvesting is carried out in June - October.

The nutritional qualities of white fungus are the highest. Used raw, boiled, dried. In terms of the content of nutrients and microelements, the porcini mushroom does not surpass other types of mushrooms, but is a powerful digestion stimulant.

Scientists have proven that white fungus protein is difficult to digest by the body due to the presence of chitin, but after drying it becomes more digestible (by 80%). WITH therapeutic purpose V traditional medicine use the antitumor, immunostimulating properties of porcini mushrooms.

Pine porcini mushroom (Boletus pinophilus)


This species is similar to general description white fungus, but differs in some features. The hat is 8-25 cm in diameter, red-brown in color with a purple tint, but slightly lighter along the edge. Under the skin of the cap, the flesh is pink. The leg is short and thick, 7-16 cm in height. Its color is slightly lighter than the hats, but covered with a light brown fine mesh. Tubular layer up to 2 cm wide yellowish. Exists early form pine porcini mushroom. It differs in a lighter color of the cap and the pulp under it. Appears in late spring.

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

White mushroom birch (Boletus betulicola)


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

Did you know? The growth of the white fungus is carried out for nine days, but there are some varieties that grow for 15 days.

White mushroom dark bronze (Boletus aereus)


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

By palatability is valued by gourmets more than the porcini spruce mushroom. Has similar external features with edible Polish mushroom(Xerocomus badius), in which the flesh turns blue, and there is no mesh on the leg. Found in deciduous and mixed forests also semi-bronze porcini (Boletus subaereus), which is lighter in color.

White mushroom (Boletus reticulatus, Boletus aestivalis)


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

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

It is rarely damaged by insects. Grows in Europe, North Africa, North America. Harvesting is carried out from May to October. The reticulated white fungus is more similar to the birch mushroom, which has a lighter cap and a shorter mesh.

Oak porcini mushroom (Boletus quercicola)


Distinctive feature white oak mushroom is a brown hat with a grayish tinge. It is much darker in color than the birch species. The pulp is less dense than other species. Grows in the Caucasus, in the Primorsky Territory. Harvesting takes place in June-October. It germinates abundantly, which is not typical for white mushrooms.

Important! It is very similar to the white fungus - gall fungus. It is classified as inedible because of its bitterness. Its main differences from the white fungus are a pinkish tubular layer and a darker color of the mesh on the stem.

Semi-porcini mushroom (Boletus impolius)

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


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

In some sources, due to the specific smell, it is described as a conditionally edible mushroom. In terms of taste, it is not inferior to the classic porcini mushroom. After drying and scalding, the smell almost disappears completely. By outward signs similar to the girl's boletus, but differs from it in a specific smell and does not change the color of the flesh at the break.

White 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 porcini mushroom is boletus, less often - cow. It grows mainly in Eurasia and North America, sometimes found in Syria and Lebanon.

White fungus can reach huge 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 the rest, "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 at the same time.

White mushrooms are valued for their taste and nutritional properties. At proper preparation white mushroom is a real delicacy.

This mushroom belongs to the mushrooms of the first category. This means that it is better absorbed by the human body than other mushrooms, and this is undoubtedly much more important than just the content of nutrients. But with this, white mushrooms are all right.

White mushrooms contain more than others riboflavin - a substance responsible for the health and growth of nails, hair, skin and for the health of the body as a whole. Riboflavin is especially important for maintaining normal thyroid function.

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

IN Russian forests white fungus is common, sometimes even plentiful. It grows mainly in birch, pine, oak and hornbeam forests and is very fond of sandy soil in pine forests. Grows in groups or singly.

According to the place of growth, white fungus is divided into:

white mushroom birch

He is distinguished by his light hat, sometimes it is almost white. The mushroom grows in birch groves, on forest edges, along forest roads, but always under birches.

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

The first mushrooms usually stand alone among the young grass, from the middle of summer they are found in groups. The stem of the mushroom is thick, not long.

white fungus pine


Other names for this mushroom: pine, boletus.

Habitat: white fungus pine, as its name implies, grows almost exclusively under pine trees, loves white moss and sandy soils, is quite common.

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

Spruce porcini mushroom


Habitat: Spruce white fungus grows in spruce and spruce forests, singly or in small groups, from July to October. The main growth time is from the end of August. Its hat rarely reaches a diameter of 20 cm. The surface of the mushroom cap is usually uneven, bumpy, unevenly colored (there are darker and lighter areas), the color of the cap is brownish or brownish-brown.
tubular layer in young age white color, V adulthood turns yellow. Pulp: dense, white, with a pleasant mushroom smell and sweetish taste, does not change color when broken.
Spore powder olive. Leg: relatively long, up to 18 cm, strong. Young mushrooms have an impressive thickening at the base, sometimes the stem is very deeply immersed in soft forest floor, on the leg there is a pattern in the form of a light mesh.

white oak mushroom

Most early view white mushrooms, appears in May.

The cap of the white oak fungus is grayish at first, later brown, light coffee, smooth or wrinkled, gently velvety.

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

Prefers warm climate, more common in mountainous and hilly areas.

white mushroom mesh

The cap is initially hemispherical, later strongly convex, 6-30 cm in diameter. The skin is light brown, matte, velvety, dry, with age it can become covered with a network of cracks. The pulp is dense and fleshy, white, does not change on the cut, under the tubules it can acquire a yellowish tint.
It has a mushroom smell and a sweetish or nutty taste. The leg is thick, fleshy, narrower in the upper part, brownish or brownish in color, covered with a large mesh pattern of lighter veins.
It grows more often in the forest with beech and hornbeam trees. Found in Transcaucasia, Europe, North Africa and North America. The season is from June to September, not often and not plentifully.

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The mass collection of porcini mushrooms in the European part of Russia begins in the second half of August and lasts until the first half of September, however, ceps can also be found at other times. Usually, white mushrooms are harvested as long as they are not too big (with caps 5-10 cm in diameter).

White mushroom, like all mushrooms of the first category, is actively used in cooking both fresh (fried, boiled), and dried, salted and pickled. Dishes from porcini mushrooms can be cooked 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 produce a clear, clean broth.

If we talk about blanks for the future, then best method preservation of white fungus - drying. It is in dried mushrooms that useful substances are best preserved. harvested mushrooms cleared of dirt and debris. In large mushrooms, the legs are separated from the caps, if the mushrooms are very small, they are left whole.

You can dry porcini mushrooms in drying chambers or an oven. At the beginning of drying, a temperature of 50-60°C is recommended, at the end - 70-80°C. In dryers or an oven, mushrooms can be dried in 4-6 hours. Dried white mushrooms the best way retain taste and nutritional properties, they can be eaten as crackers without additional processing.

A wonderful, fragrant mushroom soup can be cooked in winter by 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. Water in which dried porcini mushrooms have been soaked or boiled can be used for sauces.

In addition to drying, porcini mushrooms can be frozen (the second after drying is an easy way for those who have freezers), as well as pickle and salt. Heat treatment of mushrooms for harvesting is, of course, good, but all the “salt” is in fresh mushrooms. Their aroma and taste are far superior to pickled and salted mushrooms. There are many folk and author's recipes for fresh porcini mushrooms. In addition to Russian cuisine, porcini mushrooms are very popular in French and Italian cuisine.

Recipes with porcini mushrooms

Mushroom soup (Russian folk recipe)

Ingredients:
1 glass of pearl barley,
2-3 potatoes
2-3 carrots
1-2 onion heads
250-300 g porcini mushrooms,
butter, sour cream,
greens, seasonings and salt - to taste.

Cooking:
Cook pearl barley for about 3-4 hours over low heat until the broth becomes thick. Cut the mushroom legs into circles and fry with onions over low heat. It is better to fry in a frying pan with thick walls in order to "steam" the contents. Salt. 20 minutes before the end of cooking, enter the cereals cut into pieces medium size potatoes, carrots and mushroom caps. Then add the contents of the pan to the soup and cook for another 2-3 minutes. Add seasonings to taste. TO mushroom soup black allspice and bay leaf are well suited. Add a spoon butter. Cover and let steep for 20-30 minutes. Serve the soup in deep bowls, putting sour cream in each spoon and sprinkle with parsley and dill.

Cream soup with porcini mushrooms and champignons

Cooking:
Defrost white mushrooms and cut into pieces. Chop the leek and fry in a saucepan in half the heated olive oil until tender. golden color. Add porcini mushrooms and cook, stirring, 6-7 minutes.
Cut the mushrooms into slices and fry separately in the remaining olive oil, 5-6 minutes.
Pour 1 liter of water into a saucepan with porcini mushrooms, add half of the mushrooms and cook over low heat for 10 minutes. Puree the soup in a blender, return to the pan, bring to a boil. Add cream, salt, pepper and cook for 4 more minutes. Pour into bowls and garnish with remaining mushrooms.

"Mushroom" (an old Russian recipe)

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

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

Walnut Mushroom Soup Puree (Welsh Recipe)

Ingredients:


Cooking:
Boil 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 the rice flour.

Stirring constantly, add chopped walnut-mushroom mixture and sherry and simmer for 15-20 minutes. At this stage, the dish can be cooled and stored in the refrigerator for 2-3 days to make the taste more even. Next, add sour cream and heat over low heat, avoiding boiling. Garnish with nuts or herbs before serving.

Alpine mushroom salad

Ingredients:

  • 100 g white 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.

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

Crispy porcini mushrooms in Italian

Ingredients:

fresh porcini mushrooms, flour, olive oil, salt.

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

To moisten the flour and make the mushrooms crispy, dip each slice in cool water and fry in hot oil until golden brown.

Dry the mushrooms in absorbent paper, season with salt and serve hot.

Mushroom fondue in Italian

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.

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

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

How to fry porcini mushrooms with onions

Ingredients: 2 onions, 300-500 g mushrooms, black pepper, salt, 3 tbsp. tablespoons of vegetable oil.

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

How to fry porcini mushrooms with sour cream

Ingredients: 1 teaspoon of flour, 0.5 cups of sour cream, 300-400 g of porcini mushrooms, 3 tbsp. tablespoons of vegetable oil.

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

How to dry porcini mushrooms

To do this, the mushrooms are not washed, but only cleaned of debris, cut lengthwise into two or more parts (this depends on the size of the mushroom). Dry in the oven on a wire rack at a temperature of 50 - 70 degrees, for 7-12 hours. Store them in a dry place in a tightly closed container. Dried porcini mushrooms retain their taste and nutritional properties in the best way, they can be eaten as crackers without additional processing.

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

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

How to pickle porcini mushrooms

Ingredients: 1.5 kg of white mushrooms; 1 liter of water; 1.5 - 2 tablespoons of salt; 1 st. spoon granulated sugar; 2-3 bay leaves; 4-6 peas of allspice; 1 teaspoon - 70-80 percent vinegar essence; some cloves.

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

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

Carefully place the mushrooms in a jar and pour over the marinade, and close the jar tightly.

How much to cook porcini mushrooms

Fresh porcini mushrooms are cooked until cooked for 15-20 minutes. Dried porcini mushrooms must be soaked for several hours before cooking. cold water and then cook until they settle. Dip frozen mushrooms in boiling water and cook for 20 minutes.

Calorie content and nutritional value of porcini mushrooms

Calorie content of porcini mushrooms - 34 kcal. Nutritional value of porcini mushrooms: proteins - 3.7 g, fats - 1.7 g, carbohydrates - 1.1 g

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

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

Why is this mushroom called white? White fungus got its name in ancient times. Due to its marbled white flesh, even after drying and heat treatment, the flesh remains white, as opposed 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 white 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.

In a young mushroom, the cap has a convex shape; with aging, the cap becomes flat.

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

In a ripe mushroom, the flesh is juicy, dense, fleshy, attractive white.

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

Where do white mushrooms grow?

White fungus grows on all continents, with the exception of cold Antarctica and arid Australia.

Most white fungus is found in coniferous-deciduous forests with pine, oak, birch, spruce. They prefer to grow under trees older than 50 years, they love lichens and moss-covered places.

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

White fungus does not like waterlogged places - peat bogs and swamps.

Growth of porcini mushrooms begin with June and continues until September, mass collection falls on August. In the southern regions it can grow until October.

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

Types of porcini mushrooms - photos and names

Depending on the habitat, white mushrooms are of various types.

white oak mushroom- the hat 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 fungus pine- a large hat with a dark color. The pulp under the skin is brown. Can be found in pine forests. The stem of the mushroom is thick and short.

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

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

False white fungus (gall fungus)- the main difference from the porcini mushroom - when cut, the pulp false fungus darkens and becomes pinkish-brown. The porcini mushroom in the cut remains with white pulp.

The gall fungus has a pronounced mesh on the stem, 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.

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

Useful properties of white mushrooms

White mushrooms contain a large number of minerals- therefore it is the most useful and popular mushroom.

The pulp of the porcini mushroom contains the optimal amount Selena, which is able to cure cancer at an early stage.

The pulp also contains calcium, iron and phytohormones.

White fungus contains riboflavin, which contributes to the normalization of the thyroid gland, improves the growth of hair and nails.

Lecithin helps to clean blood vessels from cholesterol. E Prothionein helps in the renewal of body cells, useful for the kidneys, liver, eyes, bone marrow.

white mushroom low calorie, well suited for drying, frying, stewing and pickling.

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

Harm of white fungus

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

White fungus contains chitin, is poorly absorbed by children, pregnant women, people with diseases of the digestive system.

Like all mushrooms, white fungus also accumulates toxins contained in the earth. Do not pick mushrooms near enterprises, within the city, near landfills, highways.

Some people have an allergic reaction to fungal spores.

Use dangerous double(poisonous gall fungus) can lead to poisoning.

Growing white mushrooms at home

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

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

There are 2 main ways to grow porcini mushrooms:

From mycelium

From the spores in the mushroom cap.

Growing porcini mushrooms from mycelium

First you need to purchase quality material in 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. Save the top layer for the subsequent shelter of the site.

We lay rotted compost or peat on the prepared place, the thickness of the fertile layer is not more than 2-3 cm.

We spread the pieces of prepared mycelium with a distance of 30-35 cm from each other and in a checkerboard pattern.

At the end, carefully cover with a layer of soil (which was removed) the mycelium of the white fungus and pour plenty of water - 2-3 buckets under each tree.

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

Continue watering with fertilizer 1-2 times a week.

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

Growing porcini mushrooms from caps

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

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

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

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

Prepare a landing site as described in the previous breeding method. One difference - you must first disinfect the peat or compost layer with a solution of tannins.

The recipe for the solution 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, remove the layer of insulation in the spring.

There is nothing difficult about growing porcini mushrooms at home on a personal plot.

Video - Correct white mushroom

Systematics:
  • Division: Basidiomycota (Basidiomycetes)
  • Subdivision: Agaricomycotina (Agaricomycetes)
  • Class: Agaricomycetes (Agaricomycetes)
  • Subclass: Agaricomycetidae (Agaricomycetes)
  • Order: Boletales (Boletales)
  • Family: Boletaceae (Boletaceae)
  • Genus: Boletus (boletus)
  • View: Boletus edulis (Cep)

Borovik

Description

(lat. Boletus edulis) is a mushroom from the genus Borovik.

Hat:
The color of the cap of the porcini mushroom, depending on the growing conditions, varies from whitish to dark brown, sometimes (especially in pine and spruce varieties) with a reddish tint. The shape of the cap is initially hemispherical, later cushion-shaped, convex, very fleshy, up to 25 cm in diameter. The surface of the cap is smooth, slightly velvety. The pulp is white, dense, thick, does not change color when broken, practically odorless, with a pleasant nutty taste.

Leg:
The cep has a very massive stem, up to 20 cm high, up to 5 cm thick, solid, cylindrical, widened at the base, white or light brown, with a light mesh pattern in the upper part. As a rule, a significant part of the leg is underground, in the litter.

Spore layer:
Initially white, then successively turns yellow and green. The pores are small, rounded.

Spore powder:
Olive brown.

Spreading

Various varieties of white fungus grow in deciduous, coniferous and mixed forests from early summer to October (intermittently), forming mycorrhiza with various types trees. Fruits in the so-called "waves" (in early June, mid-July, August, etc.). The first wave, as a rule, is not too abundant, while one of the subsequent waves is often incomparably more productive than the others.

It is popularly believed that the white fungus (or at least its mass output) accompanies. That is, the fly agaric went - the white one also went. Like it or not, God knows.

Similar species:

In youth, it looks like a porcini mushroom (later it becomes more like). It differs from the white gall mushroom primarily in bitterness, which makes this mushroom absolutely inedible, as well as in the pinkish color of the tubular layer, which turns pink (unfortunately, sometimes too weakly) at the break with flesh and a dark mesh pattern on the leg. It can also be noted that the pulp of the gall fungus is always unusually clean and untouched by worms, while in the porcini fungus you understand ...


And - common duboviks, also confused with ceps. However, it should be remembered that the pulp of the porcini mushroom never changes color, remaining white even in the soup, which cannot be said about the actively blue oaks.

Edibility

By right it is considered the best of mushrooms. Used in any form.

Cultivation of porcini mushroom

Industrial cultivation of white fungus is unprofitable, so it is bred only by amateur mushroom growers.

For cultivation, it is necessary first of all to create conditions for the formation of mycorrhiza. Household plots are used, on which deciduous and coniferous trees, characteristic of the habitat of the fungus or highlight the natural areas of the forest. It is best to use young groves and plantings (at the age of 5-10 years) of birch, oak, pine or spruce.

IN late XIX- early XX century. in Russia, this method was common: overripe mushrooms were kept for about a day in water and mixed, then filtered and thus a suspension of spores was obtained. She watered the plots under the trees. Currently, artificially grown mycelium can be used for sowing, but is usually taken natural material. You can take a tubular layer of mature mushrooms (at the age of 6-8 days), which is slightly dried and sown under the soil litter in small pieces. After sowing, the spores can be harvested in the second or third year. Sometimes soil with mycelium taken from the forest is used as seedlings: a square area 20-30 cm in size and 10-15 cm deep is cut around the found white mushroom with a sharp knife. horse manure and a small addition of rotten oak wood, during composting it is watered with a 1% solution of ammonium nitrate. Then, in a shaded area, a layer of soil is removed and humus is placed in 2-3 layers, pouring the layers with earth. Mycelium is planted on the resulting bed to a depth of 5-7 centimeters, the bed is moistened and covered with a layer of leaves.

The yield of white fungus reaches 64-260 kg/ha per season.

Remarks

You can write a novel about white fungus. To write, but not to write: the porcini mushroom will still not fit into the framework of the novel. beautiful mushrooms a lot, but where else can you find such a mushroom, near which you want to sit down and die in peace, because nothing will be better? It's easy with white. You just have to find...

- antipode. The toadstool breathes aesthetics, the toadstool is impeccable in every detail ... but for some reason it does not please. (Although, of course, it is clear why.) White fungus is a completely different matter. Not always correct, not too elegant, simple.

White fungus love worms. It happens, a fungus with a fist, and already dust. It happens otherwise: the mushroom is healthy in itself, but almost clean, almost, but not quite: sometimes it seems that the worms have already eaten, hatched into flies and flew away to other mushrooms, and this one cheered up, tightened the worm passages and began new life. Is it real? Who knows. However, what's the difference: if there are no live worms, then it doesn't matter who ate it before me.

White fungus is an edible fungus from the genus Boletaceae, class Agaricomycetes.

When exactly the name of the species "porcini mushroom" appeared is not exactly known. IN old times it was customary to call everything "mushrooms" edible mushrooms, but it was in relation to the porcini mushroom that the word was also fixed in the name, since it was considered one of the most valuable species. And the adjective “white” mushroom was received as an opposite to the less valuable “black” tubular fungus (butterflies), since its flesh does not change on the cut and does not darken during drying.

Characteristics of white fungus

Hat


The diameter of the cap of a mature porcini mushroom is from 7 to 30 cm (sometimes it reaches 50 cm). It is naked, convex in shape, slightly flattened in old mushrooms, with a smooth or wrinkled surface, finely felted at the edge. During dry weather, the cap of the porcini fungus is matte, covered with cracks, and in wet weather it becomes slimy. The color of the cap varies from red-brown to white, darkening with age. There is a lemon yellow, orange, purple color. The edges of the cap are light, with a white or yellowish border. The skin does not separate from the pulp.

pulp


The flesh of a young porcini mushroom is white, strong, juicy and fleshy. With age, it becomes fibrous and turns yellow. On the cut, the color does not change. Under the dark skin is usually a brown or red-brown layer. The taste is soft, slightly pronounced. At raw pulp the smell is also slightly distinguishable, and a characteristic pleasant mushroom aroma appears during drying or cooking.

Leg


The leg is massive from 8 to 25 cm in height (about 12 on average) and 7 cm in diameter (sometimes up to 10 cm or more). In shape, it is barrel-shaped or club-shaped, gradually becoming cylindrical with a thickened base. The color of the stem is whitish, brownish, sometimes reddish. It has a visible mesh of light veins.

The tubular layer consists of small, round tubes from 1 to 4 cm in length. It is light, easily separated from the pulp, turns yellow or green with age. There is no cover left.


White fungus is found on all continents except Australia. The natural areas of its distribution are almost the entire territory of Europe from Scandinavia to Italy, North America, North Africa. In Asia, white fungus is common in Turkey, Transcaucasia, Mongolia, China, Japan, Siberia and the Far East. With seedlings of coniferous trees, the white fungus was introduced into South America, New Zealand and South Africa.

White fungus grows next to deciduous and coniferous trees, especially often he chooses spruce, pine, oak and birch. It grows in forests with moss or lichen cover, where the trees are 50 years old and older, on well-drained, but not too wet soils, such as sandy and loamy.

There is a relationship between the appearance of the white fungus and other species: in autumn, in the forests, he chooses greenfinch as a neighbor, in oak thickets - russula, in birch forests grows next to the chanterelle.

The porcini fungus has penetrated far into the arctic zone; it is found in the tundra, forest-tundra and taiga. The abundance of its growth decreases from west to east in Eurasia. In the forest-steppe, it is much less, and the white fungus completely disappears in steppe zone. In mountain forests, it is less common than in lowland forests. Rarely found in peatlands or swamps.


In the northern temperate climate the season for white fungus begins in mid-June and lasts until the end of September, mass collection takes place at the end of August. White fungus appears for a short time at the end of May, and in warm areas it bears fruit even in October.

The optimum temperature for fruiting in July and August is from 15 to 18 °C, in September from 8 to 10 °C. Fruiting bodies develop poorly with large temperature drops day and night, and heavy rainfall. Short thunderstorms and warm foggy nights contribute to the massive appearance of the white fungus. White fungus is a light-loving species, but sometimes it is also found in shaded places.


The white mushroom was already eaten by the ancient Romans. And now in Italy it is very much appreciated. IN Eastern Europe he was even called the "king of mushrooms."

It is recommended to use porcini mushroom fresh, boiled, fried, dried or pickled. During drying, these mushrooms acquire a pleasant smell and do not darken. Dried ground porcini mushroom powder is seasoned different dishes. White mushrooms are also eaten raw, in salads with butter, spices, lemon juice and cheese. White mushroom sauce is served with rice and meat dishes.

Types of porcini mushroom


The most common subspecies with a long stem with a thickening at the bottom. The hat is brown in color with a reddish or chestnut tint, smooth, dry. It grows in spruce and fir forests, everywhere except Iceland. Fruiting occurs from June to October.


The hat is gray-brown with light spots. The pulp is loose. Distributed in oak forests from June to October, in Russia, the Caucasus, Primorsky Krai.


The hat is light, almost white, the species grows under birch trees.


Boron form with a large dark hat, sometimes with a purple tint. The flesh under the skin is brownish-red.


A dark, almost black mushroom that is found in beech and oak forests of Europe, in its western and southern regions (from Spain to Western Ukraine), as well as in the USA.


The cap is brownish or buffy, the stem is short, cylindrical, similar to a moss fly. It grows in beech and hornbeam forests of Europe, Transcaucasia, North America and North Africa. Fruits in June-September.

Inedible species of porcini mushroom


A similar species for the white fungus is the gall fungus - a tubular fungus from the genus tilopil of the family Boletaceae. The gall mushroom is inedible due to the bitter pulp. During cooking, the bitterness of this mushroom only intensifies. It is distinguished by a tubular layer that turns pink with age, and the surface of its legs is covered with a rough dark-colored mesh.


For the cultivation of white fungus, conditions are created for the formation of mycorrhiza. To do this, deciduous and coniferous trees are planted on personal plots or in a specially designated area of ​​\u200b\u200bthe forest. Young groves and plantings of birches, oaks, pines or spruces are well suited for breeding white fungus.

For sowing, either artificially grown mycelium or natural material is used. The latter method is more common. The tubular layer of mature mushrooms (6 - 8 days) is slightly dried and sown under the soil. Harvest with this method is obtained in the second or third year.

Also, soil with a mycelium found in the forest is used as seedlings: a square from 20 to 30 cm and 10-15 cm deep is cut around the porcini fungus. Then, in a shady area under a layer of soil, 2-3 layers of humus are placed, sprinkling them with earth. And on such a "bed" mycelium is planted, moistened and covered with a layer of leaves.

The yield of white fungus is from 64 to 260 kg/ha per season.

porcini mushroom calories

  • Calories……. 34 kcal / 100 g
  • Proteins…………………. 3.7 g
  • Fats…………………. 1.7 g
  • Carbohydrates……………. 1.1 g
  • Dietary fiber .. 3.2 g
  • Water…………………… 89.4 g

Raw white mushroom is a dietary and low-calorie product. Pickled and fried porcini mushrooms are also low in calories. But for a dried porcini mushroom, it is 286 kcal per 100 g, it has a high protein content and is very nutritious. This is due to the fact that the protein of fresh mushrooms is difficult to digest, as it is enclosed in chitinous walls that cannot destroy digestive enzymes. After drying, this protein becomes available for the gastrointestinal tract and is absorbed by 80%.


  • In 1961, a porcini mushroom was found in Russia, about 10 kg in weight with a 58 cm cap.
  • Scientists have discovered substances with tonic and antitumor properties in the porcini fungus, and earlier an extract from fruit bodies white fungus treated frostbite
  • White mushroom not only contains valuable nutrients, but also stimulates the secretion of digestive juice, surpassing even meat broth.