In which forest to collect porcini mushrooms?
The white mushroom, also known as the boletus mushroom, grows in a variety of forests, but it is not so easy to find. Among conifers and deciduous trees he prefers proximity to birch, oak, pine and spruce. The age of the trees should be as old as possible: more than 50 years; pine forest can be younger - 20-25 years.
Most porcini mushrooms are found in well-lit and sun-warmed meadows, but they also grow in the shade of dense crowns.
The soil
Boletus grows well in moist, but not swampy soil; it loves moss and lichen coverings. Pine forest with sandy soil – Here's the best place to pick porcini mushrooms.
Temperature and weather
The best temperature for the growth of porcini mushrooms: 15-18 °C in summer and 8-10 °Cat the beginning of autumn. Favorable conditions– moderately dry weather, without prolonged rains, and no sudden temperature changes. Porcini mushrooms love brief thunderstorms and warm, foggy nights.
Geography
The porcini mushroom grows not only in Russian forests, but throughout the world, except Australia. It is found even beyond the Arctic Circle. But the forests where to collect porcini mushrooms It’s a pleasure, they have a flat topography; the boletus disappears in the steppes and mountains.
Season: when to pick porcini mushrooms
In moderate climatic zone The boletus bears fruit from mid-June to the end of September, although sometimes it appears briefly in May. In more warm regions can grow quietly until October.
Answer the question briefly and clearly where to collect porcini mushrooms, impossible. To get your hands on one and enjoy this fragrant forest delicacy in the middle of winter, you will have to do a good “hunt.” But it's worth it!
The porcini mushroom (boletus) belongs to the tubular mushrooms and belongs to the species Boletus edulis sensu lato of the Boletaceae family. Grows throughout the European part of Eurasia. In total, about 18 of its forms are known. In order not to make mistakes when picking porcini mushrooms, you need to have some information about their appearance and the basic rules of conduct for a mushroom grower.
Kinds
Spruce porcini mushroom (Boletus edulis f. edulis Fr.) is the most common. It is characterized by an elongated leg with thickening downwards. The hat is brown with a red-chestnut tint. The surface is smooth and dry. Grows in spruce forests.
Oak porcini mushroom (Boletus edulis f. quercicola) is distinguished by a gray-brown cap, which is occasionally covered with light spots. The pulp is looser. Grows in oak groves and forests.
Birch white mushroom (Boletus betulicolus or Boletus edulis f. Betulicola) is characterized by a beige cap. Grows under birch trees.
The pine porcini mushroom (Boletus pinophilus) is characterized by a large dark hat often purple in color. The color of the pulp is brown-red.
The main difference between lemon yellow porcini mushroom(Boletus edulis f. citrinus) the lemon yellow or bright yellow color of the cap is recognized. Grows in spruce-pine forests.
The smooth-stalked white mushroom (Boletus edulis f. laevipes) is distinguished by the absence of a mesh on the stalk. Grows in birch forests.
External signs
The porcini mushroom has a smooth and dry surface. The diameter of the boletus cap reaches 25 cm. When it is small, the cap is hemispherical, and after maturation it becomes cushion-shaped. The color of the cap can vary from beige to brown. The pulp is white and does not change color when cut. The length of the leg is up to 17 cm, the thickness is about 2-6 cm. The leg is oval, thickens from bottom to bottom, covered with a mesh pattern on top white. Whites grow unusually quickly, gaining about 4 cm in length per day.
Doubles
It is important to carry out collection carefully, since very often there are inedible look-alikes whites, also called “false whites.” Therefore, you should know their features.
The gall mushroom (Tylopilus felleus) or bitterling from the genus Tylopil has an external resemblance to young oak boletus. It has the same convex cap of a brownish or brownish color. The leg is oval-shaped, thickened at the base and covered with a mesh pattern. The color of the finely porous tubular layer is not typical for boletus mushrooms; it is pink or off-white. But the main difference is the very bitter taste, which even repels insects. Therefore, the double always looks flawless.
Satanic mushroom(Boletus satanas) also represents the genus Boletus. It has a cushion-shaped cap and a barrel-shaped stem. The cap is grayish-white, olive or brownish. The tubular layer is orange or any shades of red. Characteristic signs: The mesh leg in the middle has a rich red color, and when cut within five minutes the flesh turns blue. Old individuals have the smell of rotting onions.
Collection time
When to collect boletus mushrooms? When going into the forest to pick mushrooms, it is important to know when to pick them and where. Because the optimal temperature for the growth of porcini mushrooms lasts a long time in July and August, at this time it is worth looking for them. The greater the temperature changes and humidity, the less the boletus fruiting bodies develop. The best climatic conditions short-term thunderstorms with foggy, warm nights are recognized. The collection begins before sunrise, since at this time of day they are much more visible. You need to walk slowly, carefully examining your surroundings. Boletus mushrooms grow in well-drained, moist sandy or loamy soils.
If the summer is wet, you should look for boletus away from trees on dry, well-warmed hills, clearings, and edges. And if the summer is dry, it is better to look under trees, in thick grass - where moisture is well retained. In addition, it is believed that boletus mushrooms grow more often where morels grow.
The favorite delicacy of worms is fresh porcini mushrooms. Pests are especially active in hot weather. There is such a peculiarity for white ones that grow in an open place: the root is clean, but the cap turns out to be wormy. Worms make their way into the cap from below; the worm passages and the bottom of the cap are brown. Such mushrooms need to be cut in half and cleaned of wormholes.
Mature boletus is not afraid of frost. Therefore, if the collection was carried out after severe frost, thawed whites will have their normal look and taste.
Before moving on to the story of the places where porcini mushrooms grow, it would not be amiss to mention that the phrase “porcini mushroom” is a collective one, and means not one specific fungus, but several. Their number, as it turned out, is not limited to ten. In total there are 18 subspecies, 4 of which are even trying to be defined as independent, individual species. Most of these mushrooms belong to the genus Borovik, but by a lucky chance one “sent Cossack” from the genus Obabok (white boletus) also found its way among the “noble” ones - because light color your hat. For the average mushroom picker, this information may seem scientifically tedious, or even completely useless, but it significantly explains why porcini mushrooms grow in a variety of forests - from coniferous to deciduous.
The diversity of forests in which porcini mushrooms grow is explained by the fact that their different subspecies “conclude” an alliance - and a very mutually beneficial one - with the most different trees. And they grow exactly where these trees are.
It would seem that to find places where boletus mushrooms should be found in fat herds, it is enough to write down the list of trees to which they gravitate and carry it with you on outings. But no - due to pickiness about the conditions, lion's share of all varieties of porcini mushroom turned out to be noticeably more “choosy” than the same boletuses and other boletuses. Give them not only “your” symbionts (and of a certain age), but also specific soil, as well as characteristic thermal and humidity conditions. That is why porcini mushrooms do not grow anywhere, but only in special forests. These are the ones we will now consider in detail.
Coniferous forests
Let's start, of course, with conifers, because these forests are the most dominant in temperate zone northern hemisphere planet, especially in its extreme northern part. In addition, they are the most characteristic landscape where porcini mushrooms grow.
Pine forests
Photo 2. Mountain pine forest, rich in porcini mushrooms.
In such forests it is usually found white pine mushroom, entering into symbiosis is clear with which tree, less often with spruce and other (including deciduous) species. It differs from other boletus mushrooms in its sugary brown cap and stem, which sometimes also has a brownish tint. He likes sandy or loamy soil, but never waterlogged. That is, the mushroom definitely avoids swamps and damp lowlands, preferring dry forests to them. IN mountainous area loves to “climb” higher - there, apparently, the conditions for him are better.
You can figure out the places where pine porcini mushrooms grow not only by digging forest land with a spatula and finding grains of sand under the half-rotten litter. The main landmark is moss (sphagnum) or lichen “pillows”. Mushrooms usually appear here, especially if there are small gaps in the trees that are more warmed by the sun than other areas. surrounding area. They can also be found along the edges of clearings, clearings, and along the sides of forest roads.
Let me give you an example from my personal mushroom practice, when I managed to come across a whole “field” of porcini mushrooms, where they grew like cucumbers in a greenhouse and almost climbed on top of each other. It was a clearing bordering a forest and a river, and it was completely covered with moss and reindeer moss. From one square meter From this place, a bucket of mushrooms was instantly collected, and in total they managed to cut a dozen such buckets. How we then carried this wealth, and how we carried it home in general, is the topic of a separate story. I'll just say one thing - for the first time I felt everything fully negative traits own greed.
Spruce, fir or spruce-fir forests
Photo 4. Spruce-fir forest.
It grows here spruce porcini mushroom. Outwardly, it is almost indistinguishable from the pine boletus, except that the color of its cap is slightly less saturated. By the way, this mushroom is a type species, and therefore it is the “real porcini mushroom”.
Photo 5. Here he is - a handsome man, a typical representative of porcini mushrooms. Grew up on a bed of sphagnum moss.
The growing conditions of the spruce boletus actually correspond to its pine counterpart, with the exception that the former is more inclined towards spruce trees.
Just like the previous mushroom, the spruce boletus loves sandy or loamy, not waterlogged soils, and moss-lichen litter.
Deciduous forests
There are noticeably fewer of them than coniferous forests, however, this does not prevent them from occupying a very decent area. Deciduous forests They are more developed in the southern areas; in the north they are, as a rule, an infrequent occurrence.
Birch forests
Photo 6. Birch forest. Place of growth of the birch variety of porcini mushroom.
It’s funny, but the true porcini mushroom has managed to form a subspecies here too - birch boletus, aka spikelet(this name is due to the fact that this mushroom appears exactly at the moment of heading the rye).
Unlike previous varieties, the spikelet has a lighter cap, is not so picky about the type of soil, and grows almost everywhere, except perhaps avoiding outright swamps and peat bogs. It is very widespread and numerous, for which we are especially adored by admirers “ quiet hunt" In fact, it can end up in any birch forest, preferring edges and boundaries between overgrown and open areas.
There are three signs by which you can accurately determine whether porcini mushrooms grow in a birch forest. First of all, these are grass tussocks. Or popularly - white grass.
Photo 8. Where there are similar grass tussocks, porcini mushrooms will definitely grow.
The other two signs are neighboring mushrooms. Red fly agaric and chanterelle. As a rule, both of them accompany the porcini mushroom, and even begin to bear fruit with it at approximately the same time.
Dubravy
Photo 9. A small oak forest with a slight admixture of birch and dark coniferous species (the eastern border of the pedunculate oak).
The area is not entirely typical for the Urals, however, and it is worth mentioning, because, after all, we have small oak groves in the southwest, and this is the territory where porcini mushrooms of the oak variety grow. However, this variety is controversial - some scientists distinguish it as an independent species - bronze boletus. It differs from the previous ones in the darkest color of the cap, sometimes it even has a black, mold-like coating. In France, this fungus is popularly called “negro’s head.”
Photo 10. Oak “ceps”, also known as bronze boletus, also known as “negro’s head”.
Grows in warm forests, tends to southern regions. In mountainous areas it is rare or completely absent. According to rumors, it also happens here, but very rarely.
Elm forests
Vyazovniki, also known as elmovniki. There are others like that. A specific breed of porcini mushrooms that prefers these particular forests has not yet been observed. However, pine and spruce species are occasionally found in these forests, and sometimes birch is also found.
Scientists from mycology unanimously claim that it is difficult for porcini mushrooms to form a symbiosis with elm due to certain specific nuances of the biology of this tree. That is why they are so rare there, and if they are found, it is in small quantities.
I want to add one thing: elm forests are those forests where porcini mushrooms do not grow. No matter how much I wandered around in these places, I never saw boletus mushrooms, although I did come across some other edible mushrooms there.
It’s another matter when elm grows mixed with linden and birch trees, or even fir and spruce. But this is already -
Mixed forests
Which I mentioned for a reason, because their share among our forests is very noticeable. So, it is in them that you most often come across large clusters porcini mushrooms. What this is connected with is unknown. I can only assume that the “hodgepodge” of symbiont trees somehow provides mushrooms best conditions for growth. And perhaps the original undergrowth mixed forests has some influence here.
Although... B mixed forests Often there is a tree such as birch, and therefore there is everything for the growth of the birch variety of porcini mushroom - the most numerous of all. Maybe it ensures the “productivity” of mixed forests?
Something about the minimum age of trees
It is noticed that what older forest The more pristine and primitive it is, the greater the chances of coming across large accumulations of porcini mushrooms. But in young forest plantations you will most likely be with the old ones, but not with the white ones. For the latter require a huge period of time (according to some sources - from 20 to 50 years) to form a well-developed mycelium capable of bearing fruit on a maximum scale. Although, small harvests of whites sometimes occur in relatively young forests, but that’s just the point: they are small.
conclusions
Well, now is the time to sum up all of the above. So, where porcini mushrooms grow, there:
- There are birches, pines, spruces, fir and oaks. And also other trees, but the number of mushrooms here will be noticeably smaller.
- The trees are “mature”, that is, at least 20 years old, but older is better.
- In relatively dry, non-wetlands.
- Along the borders of forests and open areas, in places where trees are less common.
- In the mountains.
- On sandy, sandy loam and loamy soils.
- Where mosses (sphagnum, cuckoo flax) and lichens grow on the ground.
Knowing these seven rules, you can safely go into the forest and quite successfully discover places where porcini mushrooms grow. However, I strongly recommend that you be observant and record any interesting points and draw your own conclusions regarding the places where mushrooms grow. And the more often you walk through the forest, the more mysteries and secrets it will reveal to you. And you will always come back with full baskets.
Yes, yes! Just don't forget to sharpen your knife well.
The porcini mushroom is perhaps the most famous representative mushroom kingdom, which could easily be called, without exaggeration, “the king among mushrooms.” Such fame came to him thanks to his extraordinary taste properties and appearance. The white mushroom itself (its Latin name Boletus edulis) belongs to the Boletaceae family, a species of boletus, due to which it is often also called boletus.
Why is the porcini mushroom called white?
The name “ceps” has a deep history that dates back to ancient times. The fact is that our distant ancestors, who lived centuries ago, often dried mushrooms rather than fried or stewed them. They noticed that when dried, this mushroom continues to remain white, hence its name. There is another version, according to which the white mushroom received its name due to its contrast with the less tasty “black” mushrooms, whose flesh tends to darken when cut.
White mushroom - description and photo, characteristics and properties
White mushroom cap
The porcini mushroom, as well as other mushrooms of the boletus genus, are famous for their aroma and piquant taste. The cap of the porcini mushroom is brownish-brown in color; it usually grows to 7-30 centimeters in diameter. Although in some especially favorable places you can find a porcini mushroom with a cap 50 cm in diameter.
Good to know: you can determine the age of a porcini mushroom by looking at its cap. So the cap of a young mushroom has an almost artistic convex shape. But older mushrooms have a flatter cap. Also, the older the mushroom, the darker the color of the cap, and its surface itself becomes more rough.
Also, the cap of the porcini mushroom is pleasant to the touch; its upper skin is tightly bound to the pulp of the mushroom and for this reason it is difficult for it to separate from it. In dry or windy weather, the mushroom cap may become covered with deep wrinkles and cracks, causing damage to the internal pores of the mushroom. A thin film of mucus forms on the cap of the porcini mushroom.
White mushroom pulp
In a ripe porcini mushroom, it is usually juicy, dense, fleshy and, of course, white. But in old mushrooms it may turn a little yellow.
White mushroom leg
Typically, the height of the stem of an average porcini mushroom is 12 cm, but sometimes in the forest you can find real “giant porcini mushrooms” with a stem height of 25 cm. The shape of the stem of a porcini mushroom is barrel-shaped or club-shaped, but in old mushrooms it can be cylindrical, the diameter of the stem usually about 7 cm. The color of the leg can be from white to brown
Where do porcini mushrooms grow?
Almost everywhere, except of course cold Antarctica and also Australia, which is too dry for them. They are often found in European forests, including in 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. Porcini 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. Growing birch mushroom 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. By its name you probably guessed that this mushroom grows under pine trees and is found everywhere in pine forests Europe, America, Asia.
Hat oak mushroom brown, but with a gray tint. The flesh of this mushroom is looser than that of other types of porcini mushrooms. Lives in Caucasian oak forests.
The most common among porcini mushrooms. His hat is brown and reddish in color. The leg is long, but with a thickening at the bottom. It usually grows in pine and spruce forests in Europe.
Porcini mushroom - benefits, properties, vitamins, minerals
Porcini mushroom has a high mineral content, 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.
- 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 positive influence 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.
- Poisoning can also be caused by the mistaken consumption 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 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.
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.
Healthy and aromatic. It received this name due to its cap, which does not change color even after drying. The mushroom remains white, although other species gradually turn black.
Nutritional and taste qualities on high. From the article you will learn everything about porcini mushrooms: when to collect them, where they grow, how to distinguish them from inedible ones.
Description of white mushroom
Almost every summer mushroom pickers rejoice at the harvest. How nice it is to look for mushrooms and enjoy fresh mushrooms at the same time clean air. Enjoys in great demand White mushroom. Every person who specializes in this matter knows when to collect it. There is an opinion that the porcini mushroom is from the boletus genus.
The diameter of the cap is most often 25 cm. Sometimes it reaches 27 or even 30 cm. It all depends on the species. Once the cap begins to grow, it looks like a hemisphere. Gradually becomes flatter and drier. The color of the porcini mushroom is varied. Depending on the habitat. As mushroom pickers say, it depends on how much light hits the mushroom. It can be either white or dark brown. That is, the lighter the area, the darker the mushroom.
The length of the stem can be 15, 20 and even 25 cm. The thickness of the mushroom varies. At first its leg is thin, over time it becomes cylindrical in shape and reaches 10 cm.
The mushroom has a tube on which small pores are clearly visible. As it grows, its color changes. At first it is light white, then yellowish, and when ripe it turns green. At the very break of the stem, the color does not change from the cap. This is the white mushroom. You need to know when to collect it. After all, you can’t eat it green and overripe.
Benefits of porcini mushroom
This product contains carotene, vitamin B, C, D and riboflavin. It is these vitamins that help strengthen nails, hair, skin and the entire body. The high content of sulfur and polysaccharides helps with cancer.
The porcini mushroom contains a lot of lecithin, which helps treat atherosclerosis and increase hemoglobin. It contains a lot of protein, which gradually disappears when fried. That is why it is recommended to use dried mushrooms. They are better absorbed in the body.
The carbohydrates found in porcini mushrooms support and strengthen the immune system and protect against a variety of viruses. Therefore, it is recommended to use them as often as possible. However, mushrooms are difficult food for the stomach. Try to use them dried in soups. Read the article about where porcini mushrooms grow and when to collect them.
Harm of porcini mushrooms
People often use toxic substances, without even knowing it. Any mushrooms that grow near the highway or in polluted places are strong natural sorbents. They absorb all toxic substances. Therefore, to maintain your health, you need to look for porcini mushrooms in clean places. When to collect and where, we will tell you further.
Doctors prohibit giving mushrooms to children. If there is poisoning, it is almost impossible to save the child.
The child's body cannot cope with the fungal chitinous shell, since it does not have enough necessary enzymes to digest food. Especially mushrooms.
Habitats
Many people do not know where porcini mushrooms grow. Wet and rainy conditions are best for them. Where there is horsetail, it is impossible to find porcini mushrooms in the forest.
Most often, this delicacy is found near fly agaric mushrooms. In which forests do porcini mushrooms grow? Experienced mushroom pickers can answer this question. They are often located near rivers or streams. Mushrooms love not only moisture, but also warmth. In hot weather, they hide under bushes and grass, and in the fall, on the contrary, they look for open places so that the sun can warm them.
Mushroom pickers have an idea in which forests porcini mushrooms grow. After all, they can’t be found everywhere. Pine forests or birch groves famous for porcini mushrooms. In these places they grow not alone, but in families. Therefore, if you find at least one mushroom, do not go far, there are probably more nearby.
All forests, coniferous, pine or deciduous, are famous for porcini mushrooms. However, only in old places. Young forests cannot boast of an abundance of this glorious delicacy.
Now you understand in which forests porcini mushrooms grow, and you can go looking for them without any problems.
Where to pick porcini mushrooms in the Moscow region
This wonderful delicacy does not grow in every forest. This territory is located in the direction from Moscow to the West. It is there that there are forests with high humidity and all conditions for the growth of porcini mushrooms.
This is in the Ruzsky or Shakhovsky districts. If you go north from Moscow, then you can turn to the suburb of Taldom.
Experienced ecologists believe that it is impossible to collect porcini mushrooms in the Khimki forest or Lyubertsy. These areas are considered polluted, and the conditions in them are unfavorable for porcini mushrooms. Even if they are edible, they can be poisonous only because they have absorbed all the harmful substances.
Now you know where to pick porcini mushrooms in the Moscow region, and it won’t be difficult for you to sort out clean and polluted areas. Most often, the harvest for this wonderful delicacy is large, the main thing is not to make a mistake in it and not to pick a poisonous one.
When to pick porcini mushrooms
In spring and winter, you don’t have to look for this delicacy. It will be impossible to find them anyway. No one can say for sure in what month porcini mushrooms are harvested. They usually appear in June and their season lasts until October. If summer began earlier, in April or May, and the air humidity is high, then the first porcini mushrooms can be found. However, if autumn is frosty and cold weather sets in early, then do not expect it in October.
They grow very quickly. From a small one, weighing 3 grams, in a week it becomes about 200-250 grams. Very often you can meet giants that reach 700 grams. As many years of practice have shown, the smaller the mushroom, the better it is absorbed by the body. That is, a very small one is not suitable, since it is not ripe. Perfect option for consumption from 100 gr. up to 300 gr. In too large mushrooms There is a lot of fiber, so it is difficult for the human body to absorb them.
A very useful white mushroom. When to collect it, decide for yourself. However, it is always worth remembering that summer is the optimal time for harvesting. Porcini mushrooms are very popular with worms and insects. Therefore, in the fall you need to try to find a good and undamaged product.
The difference between a false mushroom and a real one
Very often people collect the wrong product that they need. Everything happens out of ignorance. Therefore, they confuse the false white mushroom with the real one. They are found equally under deciduous or coniferous trees. They look almost identical.
The first misconception of people is that the inedible false porcini mushroom grows separately. It can be seen in a warm, illuminated clearing or forest edge. The false mushroom often overlaps with the real one.
The first difference is the terrible bitter taste. The false mushroom is not classified as poisonous, so more experienced people try a very small piece. A very bitter taste immediately appears.
If you are afraid to try the mushroom during collection, then heat treatment will help you. When fried or boiled, the bitter taste becomes unbearable.
Be careful, as the pulp of the false mushroom contains toxic substances, which gradually poison the body. With constant use, the liver and its performance are destroyed, and even cirrhosis can develop.
Symptoms of poisoning
You already know what a porcini mushroom is, when to collect it and where. However, it is necessary to understand what symptoms occur during poisoning and what to do in this case. As practice has shown, the first signs appear no later than two hours after consumption.
In case of poisoning, nausea, vomiting and severe diarrhea occur. The temperature rises to almost 40 degrees, and the hands and feet become very cold and chills begin. In some cases, hallucinations are noticeable.
At the first signs of poisoning, you need to take activated charcoal and drink as much as possible cold water and strong chilled tea. In the meantime, you need to call a doctor or ambulance. Only with proper and timely treatment does a person have the opportunity to recover within three days.
Loading...
