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White mushroom: varieties, places of growth. White mushroom (Boletus edulis). Description, distribution, types and useful properties of porcini mushrooms White mushroom edible or not

Sometimes white fungus is called a cowshed or boletus. It is an edible boletus fungus that varies in appearance depending on the conditions of the surrounding world, but it looks much better than most of its relatives. It can often be seen in fir or spruce forests, the mushroom cap is brown with a chestnut or reddish tint, and the stem is quite long, slightly expanded towards the very bottom. In an oak forest, the hat takes on a slightly grayish tint, which is why the mushroom is often called oak. If birches grow nearby, then it becomes almost white, closer to pines it acquires a purple hue, and the flesh becomes brown-red. These are not all hat colors that exist in nature. The mushroom can be light or black-brown, ocher, bronze, orange-red, purple, yellow, but such specimens are much less common.

White mushroom is considered the most valuable, tasty, fragrant and nutritious.

Features of the structure of the fungus

Mature porcini mushrooms have a convex cap, the surface of which is wrinkled or smooth. If it rains or the weather is just wet, the hat becomes sticky and does not look very nice, but in sunny, dry weather it becomes dull. The skin cannot be separated from the pulp. Young mushrooms have dense juicy pulp, mostly white, older representatives are characterized by a yellow tint, and under the skin itself there is often a small layer that has a reddish-brown tint. Beginning mushroom pickers are interested in whether this mushroom turns blue on the cut or not? It is known that this variety does not have this property.

Raw boletus mushroom has a not very pronounced smell, and the aroma of mushrooms appears only during its preparation. It has a club-shaped massive leg with a whitish surface, which sometimes takes on the shade of the cap itself. The tubular layer of white color begins to turn yellow over time; if the individual is more mature, then it has an olive green hue.

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Where can you find this mushroom?

Most often, the mycelium is located in old and mature forests, where there are a lot of lichens and moss, but mushrooms feel fine even on sandy, sandy or loamy soils.

Almost all varieties of porcini mushrooms can be found on most continents, the only exception is Australia.

The ideal weather conditions for the development of porcini mushrooms are short showers and warm nights with fogs, which most often occur at the end of August.

At this time, there are a lot of them. It is known that the white boletus appears in the forests from June and reigns there until September.

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Important general information

Why are these mushrooms called white? So far there is no exact answer to this question. The most common option is that it can retain its own color during processing, while most other mushrooms turn brown or just darken.

In summer, its life cycle is only about 8 days, while in autumn it increases to two weeks. During this period, the mushroom reaches a huge size, compared with the rest, which ripen in just 4 days.

Although it is very common and quite large, it is difficult to find, so when going for porcini mushrooms, you need to stock up on perseverance and patience. To collect only the best specimens, it is necessary to choose mushrooms with a cap diameter of more than 4 centimeters.

It is very important to immediately process the boletus, otherwise after 10 hours it will already lose all the useful qualities that it possessed. That is why this mushroom is considered unprofitable, and it is not cultivated on an industrial scale, while some amateurs are trying to conduct such experiments.

The closest relative of the white fungus is the boletus - it is an edible, very tasty tubular mushroom that grows near birches and is very common. It has a thin stem and a slightly convex hat that can be up to 15 centimeters in diameter.

In addition, the gall fungus looks very similar to the boletus, but it is poisonous. To distinguish it, you need to pay attention to:

  • tubular layer, which has a dirty pink color;
  • a leg with a dark mesh pattern;
  • pulp that is very bitter.

Another poisonous double is considered to be a satanic mushroom, which can be found in many "damp" forests. It is bluish and has a tubular layer of a reddish hue.

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Varieties of boletus mushrooms

There are different types of mushrooms growing in coniferous or deciduous forests. Above mentioned are some inedible poisonous species that should not be collected. But there are several common types that are worth talking about in more detail:

Boletus yellow or semi-white mushroom. Its cap is about 10 cm in diameter (it can reach 20) at first is convex, then cushion-shaped or convex prostrate, velvety in youth. With age, it becomes smooth or slightly wrinkled and matte, and in the rain - clayey, slimy, with a slight red tint. It is very difficult to remove the skin, the tubules are about 2 cm, the floors are round and small, in the future they become round-toothed.

Boletus yellow has a leg that reaches 15 cm, up to 6 cm thick, slightly fleecy below, all rough, fibrous, does not have a mesh pattern, at first tuberous-swollen, then becomes cylindrical, thickened near the base.

The color of the upper part is straw, closer to the bottom it becomes dark brown, sometimes the leg is covered with spots or a belt of a reddish hue. The pulp of the yellow boletus has a pale yellow color, it is quite thick, rich yellow near the tubes and the stem itself. Mostly at the cut site, the color does not change, but from time to time it turns slightly pink or blue, after a while. The taste of the pulp is sweetish, and the smell is weak, slightly carbolic. The spore powder has an olive-buff color.

Boletus royal. This mushroom is most often found in coniferous or deciduous forests. The diameter of the cap, which the royal boletus has, is up to 13 cm (sometimes reaches 20), it is very fleshy, dense, at first spherical, and then becomes pillow-like. Outwardly, the cap is wrinkled, smooth, periodically covered with whitish mesh cracks, it is shiny in dry weather, and becomes slimy in wet weather. The color starts off pink, can be darker, up to burgundy, dries and fades over time, retaining a red-violet hue. Borovik royal has a skin that is very difficult to remove. The length of the tubules is about 2 cm, the pores are very small, rounded.

The leg is up to 10 cm long, about 5 wide, very fleshy and dense, at first stocky and short, but in the future it stretches, turning into a club-shaped one. It is known that the wood boletus (as this mushroom is also called) has a dense hard pulp, but over time it becomes softer.

Woody boletus has a pinkish or yellowish color under the cap itself, brown near the base, slightly bluish or oxidized in those places, emits a characteristic smell of paint, slightly sweet taste. The spore powder possessed by the wood boletus has an olive tint, diluted with brown or brown.

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Features of preparation and serving

White mushroom can be used during cooking in pickled, frozen, dried or fresh form. There are a wide variety of recipes, because these mushrooms are used in cooking not only because of their nutritional value, but also because of the many important gastronomic qualities. In addition to a pleasant aroma and taste, their important ability is to transfer this aroma to other products. They are very easy to use. Pre-treatment is optional, and after exposure to heat, the flesh does not begin to darken.

Frozen, dried and fresh mushrooms are mainly used during the preparation of the second and sometimes the first, stewed or fried vegetable or meat dishes, as well as poultry dishes, supplemented with a variety of food products. Sometimes wood boletus is used as a seasoning that gives the dish a characteristic mushroom aroma and taste. To do this, it is ground into powder. It is important to properly process the mushrooms, after which they can be combined with such products:

  • potato;
  • carrot;
  • cabbage;
  • pork;
  • beef;
  • mutton;
  • poultry meat.

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. When cooked properly, porcini 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 often found, in some places even plentifully. 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 fungus grows in birch groves, on forest edges, along forest roads, but always under birch trees.

The first mushrooms appear when rye begins to ear, so in some areas of central 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.
The tubular layer is white at a young age, turning yellow in adulthood. 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 litter, and there is a pattern in the form of a light mesh on the stem.

white oak mushroom

The earliest type of porcini 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 a 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. It is 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 harvesting for the future, then the best method of preserving porcini mushroom is drying. It is in dried mushrooms that useful substances are best preserved. Collected mushrooms are cleaned of earth 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 porcini mushrooms retain their taste and nutritional properties in the best way, 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 easy way 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 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 cereals, add potatoes, carrots and mushroom caps cut into medium-sized pieces. Then add the contents of the pan to the soup and cook for another 2-3 minutes. Add seasonings to taste. Mushroom soup goes well with black allspice and bay leaf. Add a spoonful of 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 of the heated olive oil until golden brown. 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 be a little soft. 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 dried mushrooms into it 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 fried onions and serve.

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 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. a spoonful of 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 in cold water before cooking, and then boiled 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

The most valuable and desirable of all edible species - the famous white mushroom or boletus is tubular and belongs to the bolt family. An incredible variety of dishes can be prepared from fragrant strong mushrooms - they are delicious in soups and hodgepodges, roasts and pies, pickles and marinades.

There are about twenty varieties that differ in the color of the fruiting bodies and the distribution of a particular tree species in the root system.

The main types of porcini mushrooms

The classic look, which the people called the "colonel" - honoring the most important and best of the relatives. The chestnut-brown hat is convex, then flat-convex, cushion-shaped, rarely prostrate, reaches a diameter of 25–30 cm. Giant representatives are known - with a hat diameter of up to 45 cm and a weight of up to 2–3 kg. The surface is smooth, sometimes uneven, furrowed or covered with tubercles. The peel is poorly separated, the color is variable - it changes color to light chestnut or acquires a purple glow, the tone is lighter along the edge.

Leg up to 18–20 cm high, thick, strong, up to 10 cm in diameter, barrel-shaped. The color is creamy brown with a slight red tint, the surface is reticulated. The tubules are white, then olive-yellow. The flesh is tight, white or creamy, immediately under the skin - reddish-purple, does not darken at the break. The taste is neutral, soft, the aroma is weak, mushroomy, it becomes stronger when cooked and dried.

The chocolate-brown cap is at first hemispherical, then rounded-convex, it can acquire a dark purple tone, brightening at the edges. Diameter - up to 25 cm, the skin is smooth or fibrous, in dampness - slippery, in sunny weather - glossy, matte. The leg is rounded, in the form of a tuber, up to 15 cm high, the surface is mesh, brown.

The tubular layer is creamy white, yellowish, later with a greenish tinge. The pulp is milky-white, turning pink at the surface, more loose compared to the birch species. The aroma is nutty or mushroom, the taste is sweetish.

Excellent quality large, fleshy fruit body has a rich taste. The hat is hemispherical, then slightly convex, up to 15–22 cm in diameter, slightly furrowed, slippery in rainy weather, glossy in dry weather and prone to cracking. The color of the skin is light, to match the sunny birch forests, more often cream or slightly brownish.

The leg is dense, up to 20 cm high, smooth or in the form of a tuber, creamy brown, with brown spots. The surface of the hat is covered with a light mesh. The tubular layer is white, then yellowish. The pulp is tight, milky white or creamy, does not darken when broken and during the drying process. The taste is neutral, the smell is weak, mushroom, in drying it is brighter, thicker.

A hemispherical hat up to 25 cm in diameter is brown and darker than that of the birch species, with a grayish tone and randomly scattered light gray spots. The surface is smooth or bumpy.

The leg is long, up to 22 cm high, tight, thickened near the ground, in the form of a tuber, the skin is grayish-brown, may be slightly darker than the cap, covered with a creamy mesh. The white flesh is not as dense as that of other mushrooms, it is loose, of a neutral taste, with a barely audible mushroom aroma.

Boletus reticulata (Boletus reticulatus)

A strong, beautiful appearance with a hemispherical hat, which then becomes convex, up to 30 cm in diameter. The skin color is light brown, or brownish. The surface is smooth, felty to the touch, prone to cracking in the form of a grid. The leg is tight, fleshy, thickened below, brown in color, the surface is covered with an expressive creamy mesh.

The tubules are creamy white, later becoming olive hue, and then turning brownish-brown. The flesh is fleshy, whitish-cream, does not show a different color when broken, it has a brownish tint near the surface. The taste is soft, sweet, mushroom aroma.

White fungus dark bronze (hornbeam) (Boletus aereus)

The cap is dense, rounded, later cushion-shaped, the skin is velvety, the surface is mesh, sometimes granular, dark chocolate in color, almost black. The leg is strong, smooth or round-tuberous, brown, with a cherry tint, covered with a cream mesh.

The tubules are light beige or whitish, then with yellowness, turn green at the touch points. The pulp is tight, milky-white, does not acquire a different color when broken, the taste is soft, neutral, mushroom aroma.

Semi-white mushroom (half-white pain) (Boletus impolitus)

A rare species of the Boletaceae family is edible, good in marinades, soups and pickles. The cap is rounded, then rounded-convex, uneven, up to 15 cm in diameter. The skin is silky-velvety, from yellowish to creamy-brown in color, brownish along the edge. Slippery in rainy weather, glossy in sunny weather. The leg is long - up to 15 cm tall, in the form of a tuber, later elongated, cylindrical, the color varies from chestnut brown to yellow, the color is uneven, it is reddish with spots and stripes. The surface is fibrous, below with a flaky coating or fleecy.

The tubular layer is golden, then greenish. The flesh is tight, milky white or creamy, after with a yellow tint, golden at the surface and at the stem, does not darken when broken. The taste is sweetish, the aroma is slightly sour.

For articles about other mushrooms common in central Russia, see the Mushrooms section.

Places of distribution and time of collection

An amazing porcini mushroom in all its variety of forms grows everywhere - in gloomy spruce forests, sunny pine forests and under slender light birches. Appearance varies from variety and place of growth, but an experienced mushroom picker, who knows where and what kind to look for, will never be left empty-handed and will definitely pick up a full basket of noble mushrooms.

Spruce porcini mushroom grows in groups in dense spruce forests, most common in temperate climates, appearing after mushroom rains or fogs. You can find it not only in natural forests, but also in parks, artificial plantations under spruce trees, less often under other coniferous and deciduous trees. In dry regions, it prefers shady, moist thickets; in too humid and cold forests, it often settles on open, sun-warmed edges. The harvest time falls at the beginning of summer and lasts until October, the mass harvest is harvested in late August and early September.

In pine forests under pines growing on sandy loamy soils, as well as moss and lichen soils, singly or in groups, grows pine porcini mushroom. It is also able to form mycorrhiza with spruce, oak, chestnut and hornbeam. The collection season is from early July to late October, they find it even after the first frost. Fruiting bodies are harvested while the tubular layer is cream-colored and has not had time to turn green, and the pulp is still dense.

birch view grows on any soil, except for acidic peatlands, in birch forests and birch-aspen forests. It grows singly or in small colonies, likes to settle on forest edges, clearings, in young stands, along forest roads. Collection time - from July to mid-October, including the period after early frosts.

In deciduous forests, in the shade of spreading oaks, an experienced mushroom picker will find grayish hats. oak look. It grows in large families, preferring temperate latitudes and neutral soils. Harvested by cutting off the cap along with the upper part of the stem, from early summer to mid-October.

Reticulated porcini mushroom grows under the canopy of hardwoods - chestnuts, oaks, hornbeams, beeches. Under the same tree species, it is also found dark bronze look, which especially often settles under thick hornbeams, for which it received its second name - hornbeam. Both species settle on the edges and lawns, do not like acidic soils, preferring neutral or alkaline ones. Reticulated fungus is considered one of the earliest, appearing as early as the end of May. Hornbeam is harvested later - starting from July, the fruiting of both species continues in waves, more massively after mushroom rains, and lasts until October.

On moist loams of deciduous forests in floodplains, a rare semi-white bolete, most often small groups are found under oaks, hornbeams and beeches. Collection time is June-October, but due to its rarity, it is collected carefully and moderately.

Doubles and false views

White mushrooms, due to their prevalence and variety of forms, can be confused with some inedible and even poisonous species. The most unpleasant finds are satanic and gall mushrooms.

An extremely dangerous, bright species likes to settle in forests under beeches, oaks, hornbeams and chestnuts. The hat is round-convex, up to 22 cm in diameter, dirty gray in color, with a slight reddish tone. The tubules are yellowish, then red-brown, bluish-green in places of contact. The leg is stocky, up to 15 cm high, in the form of a rounded tuber. The surface is reticulate, yellowish in the lower and upper parts, brick-red in the central part.

The flesh is tight, creamy, darkens when broken, the aroma is weak, later - very unpleasant, reminiscent of the smell of rotten meat or missing onions. A distinctive feature, in addition to a fetid odor, is that the flesh at the break slowly turns blue or red. Very toxic, the use of the smallest amount can cause serious poisoning.

The inedible species has a bitter taste, but is not poisonous. The hat is hemispherical, up to 15 cm in diameter, velvety, brownish or chestnut in color. The thickened leg is beige-brownish, darker at the top - black-brown, covered with a mesh pattern. The tubular layer is creamy, then pink, turning brown at the touch points.

The pulp is dense, whitish-cream, turns pink on the cut or does not change color, odorless. The taste is bile, once in the dish, even a small particle will give it a strong bitterness. Grows in coniferous and mixed forests from July to October. The difference is the pinkish flesh and bitter taste. In addition, insects do not like tasteless pulp, and fruiting bodies, even old ones, are rarely wormy, which can serve as an indirect sign and should alert.

Beneficial features

White fungus is a highly nutritious, valuable forest species that perfectly stimulates digestive processes, is suitable for dietary nutrition and a variety of diets for convalescent patients as a source of essential proteins, vitamins and microelements.

After processing fruiting bodies - drying, marinating, cooking hot dishes, pulp proteins acquire a high level of digestibility, which reaches 75–80%.

Active biological substances were found in the tissues, which have a powerful anti-inflammatory and antimicrobial effect, inhibiting Escherichia coli and other pathogenic bacteria. The antiblastic effect is manifested in the improvement of the condition of people suffering from oncological diseases.

Mushroom infusion has been used since ancient times as a remedy for frostbite, calling the healing liquid "living water". It is enough to apply the tissue moistened with infusion to the damaged area twice a day to relieve inflammation and stimulate healing.

Specific bitterness of the gall fungus is used in folk medicine for disorders of the gastrointestinal tract, liver and gallbladder, as having a choleretic effect.

Contraindications

Porcini mushrooms are an amazing gift of nature; many useful substances are present in their tissues in a concentrated form. The ability to accumulate elements can be harmful - fruiting bodies collect and retain, like a sponge, salts of heavy metals and toxins. Old specimens are especially prone to this, therefore it is undesirable to collect them.

In addition, you should refrain from quiet hunting along highways and near factories, and when leaving the city, you need to find out in advance how the wind rose is located and avoid directions where the wind brings industrial emissions.

Reduced acidity of gastric juice, metabolic disorders and pancreatic function are also contraindications to the use of these saturated foods.

Recipes for cooking and preparations

Universal mushrooms are great in any dish - they make excellent roasts, they are delicious stewed with vegetables and sour cream. Fragrant, healthy soup or hodgepodge will amaze with its smell and taste the most picky gourmet.

After boiling and lightly frying the caps and legs, they are crushed, mixed with sautéed onions and an exceptional, hearty and fragrant filling for pies is prepared.

White mushrooms are good in all preparations - they retain their nutritional value in marinades, pickles and preservation, but the most common and recognized method of preparation is drying. Dried fruiting bodies do not change color, the pulp remains appetizingly creamy, the smell becomes stronger, and the digestibility of proteins is maximum.

For cooking you will need: 0.5 kg of porcini mushrooms, 0.2 kg of pickled cucumbers, small onions, olives, tomato paste, butter, bay leaf, black peppercorns, salt.

The fruiting bodies are cleaned and washed, cut into small pieces, boiled over low heat for one hour and put on a sieve. Onions are chopped, fried, at the end put 2 tablespoons of tomato paste. Cucumbers and boiled fruit bodies are cut into cubes, everything is put into the broth, spices and salt are added.

The hodgepodge is boiled for 15 minutes, before cooking is completed, 50 g of olives are added. A little sour cream is put in a serving plate and then a hot dish is poured.

Dried white mushrooms

Fruit bodies are wiped with a clean cloth, cleaned, cutting out damaged areas. Very large specimens are divided into parts, small ones are left intact. Dry in the sun or in the oven.

Drying in the oven

Spread on sheets with hats up, put in the oven or oven, slightly open the door and dry at a temperature of 45–50 ° C. As soon as the pulp dries slightly, the temperature is increased to 70–75 ° C. During the drying process, the mushrooms are stirred and turned over.

Drying in the sun

Choose a well-ventilated sunny place and hang porcini mushrooms evenly strung on twine. They are removed at night, as the hygroscopic pulp will draw night moisture into itself, and light drizzle or morning fog can completely ruin the workpiece. Properly prepared mushroom drying remains plastic, does not crumble. It is convenient and practical to carry out two stages of drying: in the first period, 1-2 days in the sun, and then bringing to readiness in the oven or oven.

Drying is stored in hermetically sealed containers - enameled or glass. For better preservation, they are packaged in liter jars, sterilized at a temperature of 90 ° C for one hour and sealed.

Video about white mushrooms (boletus mushrooms)

A strong porcini mushroom that grows everywhere, throughout the entire warm period right up to frost, is one of those rare, desirable species that will delight the most demanding connoisseur. The stately noble boletus has not lost the glory of the best forest mushroom, for centuries taking the golden first place among all mushroom diversity and remaining the most enviable prey.

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 fungus can be found in spruce and fir forests.

False white fungus (gall fungus)- the main difference from the white mushroom - when cut, the flesh of the false mushroom 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.

The tubular layer of the gall fungus is pink; in a true white fungus, 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 amount of minerals- therefore it is the most useful and popular mushroom.

The pulp of the porcini mushroom contains the optimal amount Selene, 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 is 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.

The use of a dangerous double (poisonous gall fungus) can lead to poisoning.

Growing white mushrooms at home

Many people dream of growing porcini mushrooms in their backyards, and this is a completely solvable task. 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 harvest of porcini mushrooms will appear in a year, and with proper care, such a mycelium can 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

This year we had a very hot summer and there were no mushrooms at all. Only in September it started to rain, and then all the mushrooms grew at once: aspen mushrooms, and boletus, and oil mushrooms, and porcini. Today I want to tell you about the porcini mushroom with a photo, how to cook it deliciously and stock it up for the winter. There are many different and tasty mushrooms, but still the most delicious, nutritious and valuable is the porcini mushroom. And now in detail about

White mushroom with description, photos and recipes

Description of white fungus

Where the name came from is not entirely known; in the old days, all edible and valuable mushrooms were called white. Later, white stood out as a contrast to boletus and boletus that darken when cooked, as it does not change color when cut, cooked, or dried. It is also called boletus, mullein, capercaillie, yellow.

The cap diameter is from 8 to 30 cm, but can be more, convex, in old bends it becomes flat. The color is usually light brown, it can be quite light and white, the hat is smooth or slightly wrinkled, dull in dry weather, shiny and slightly slippery in rain. The hat can be dark brown - depending on the trees in which the mushrooms grow. The color is uneven, spots or lighter at the edges. May crack in dry weather.

The pulp is very dense, white, does not change color when cut. If the hat is dark in color, then under it there may be a layer of reddish or brown flesh.

The smell is pleasant, mushroomy, barely distinguishable. A strong pleasant smell appears when frying and especially when drying.

The stem is about 12 cm high (can grow up to 25 cm) and up to 10 cm wide (usually 6-7 cm). It is also dense, white on the cut, the outer layer is light brown. Usually in the form of a barrel or a mace, when growing, a thickening of the leg below remains. Less likely to become cylindrical. Usually covered with a light mesh of small veins. The color is lighter than the hat.

The spongy layer in young mushrooms is dense, white, in old ones it becomes yellow or olive. The pulp is easily separated from the cap.

Types of white mushrooms

There are different types of porcini mushrooms, depending on their place of "habitat". And some biologists even consider them different mushrooms.

Spruce porcini mushroom(main view) - the most common, usually on a long leg with a thickening from below. Hat with a chestnut or reddish tint, often spotted, uneven, surface dry and smooth. Grows in fir and spruce forests from June to October.

Oak porcini mushroom - he has a brown hat not brown, but a grayish hue. Usually darker than that of birch forms, the flesh is not as dense as that of other porcini mushrooms, looser. Grows in oak forests in June-October. It is found in the middle and southern strip of the European part, in the Caucasus, the Urals, in the Primorsky Territory. Grows often.

white mushroom birch- differs in light, almost white color and grows under birches.

white fungus pine or boletus- differs in a large hat with a dark color, sometimes a purple hue. The pulp under the skin is brown. Grows in pine forests.

There are many more forms that differ in the color of the cap, legs, place of growth. I think everyone knows what kind of porcini mushroom grows in his forest, usually the traditions of collecting and harvesting mushrooms in each locality are inherited. At the same time, cases of poisoning are reduced to a minimum.

I would like to mention one more mushroom, often called the Polish mushroom. It is edible, but when cut or pressed on the pulp, it turns blue.


polish mushroom

gall fungus- the tubular layer turns pink over time, the flesh is bitter, there is a dark mesh on the leg, it turns red on the cut. If you put it with good mushrooms, then everything will become bitter.


Gall mushroom - mustard

satanic mushroom- the leg is very rich red-brown in color, the flesh on the cap is red. Very poisonous mushroom. When cut, it also turns red, and the color quickly becomes rich red. And these mushrooms, especially old ones, have an unpleasant smell. Unlike real mushrooms, which are pleasant in taste and smell.


Satanic mushroom - poisonous!

Where do white mushrooms grow?

They are found mainly in coniferous-deciduous forests with spruce, pine, birch, oak. They like mossy places or lichens, prefers trees older than 50 years. But in a pine forest it begins to grow from 20-25 years. Often found next to green russula, chanterelles, greenfinches.

Likes moderately warm weather and rains. In June-August at a temperature of 15-18°C, and in September at 8-10°C. Likes rain with thunderstorms and warm foggy nights. At this time, the most massive appearance of mushrooms.

Lighting does not affect the growth of the fungus, although it is considered photophilous. It is found both in the shade and under the branches of trees. But under adverse conditions, it grows better in sunny, warm places.

It likes not too waterlogged places; it does not grow in swamps and peat bogs.

White fungus grows almost everywhere except Australia. Grows wherever there are trees, does not occur in the steppes, occurs in the Arctic zone

It usually grows from mid-June to September, the most massive collection is in August, in the southern regions it can grow in October.

Beneficial features

The porcini mushroom is distinguished not only by its excellent taste, but also by its ability to stimulate digestion. It does not differ much in composition from other mushrooms, but it stimulates the stomach very well.

They also contain antitumor agents. Polysaccharides and sulfur compounds have this effect. Mushrooms can be a prophylaxis against cancer. They also suppress infections, have wound healing, tonic properties.

Freshly cooked mushrooms are not very well absorbed by the body, their proteins cannot be digested due to chitinous walls. But after drying, up to 80% of the protein becomes available to the body.

Application in traditional medicine

Porcini mushrooms are useful for anemia, atherosclerosis, as they contain lecithin and the amino acid ergothioneine, which help cleanse blood vessels from cholesterol plaques. They promote cell renewal and are beneficial for the kidneys, heart, vision, and bone marrow.

And mushrooms are also very rich in antioxidants, they strengthen the immune system.

Mushrooms are rich in vitamin D and potassium. Useful for heart disease, to strengthen bones and the general condition of the body, to increase hemoglobin.

White mushrooms, like other mushrooms, absorb harmful substances and heavy metals very strongly. You can not pick mushrooms near roads, highways, industrial enterprises, railway roads. Otherwise, you risk collecting the entire periodic table!

How to cook white mushroom

These mushrooms have an excellent taste and aroma.

Fried white mushrooms

This is our favorite dish in autumn during the mushroom season.

First, my white mushrooms and clean the legs. I don’t boil the mushrooms, but I cut them directly into the pan, so they are tastier and more aromatic. Only you must be sure that all your mushrooms are edible!

I cut into pieces in a frying pan with oil. There they are stewed under a lid over medium heat for about 20 minutes. There is a lot of water in the mushrooms and it turns out they are stewed in their own juice, I don’t add water on purpose.

Then I open the lid and fry the mushrooms for 10 minutes so that the excess water boils away. And immediately add one small onion (finely chopped), salt to taste.

Then I add potato chips. Usually 5-6 medium potatoes.

In order for the potatoes to fry faster and the mushrooms not to burn, I shift the finished mushrooms to half the pan, add a little oil and spread half the potatoes. Then I move the mushrooms to a layer of potatoes, freeing the second half of the pan, add a little oil again and spread the second half of the potatoes.

Distribute the mushrooms evenly on top and close the lid. I fry on medium heat, closer to strong. So the potatoes are quickly cooked, it turns out with a crust and the mushrooms do not burn.

After 8-10 minutes, mix the potatoes and leave for another 5 minutes on the fire. Then turn it off and let it stand for 10 minutes. Now you can enjoy delicious fragrant potatoes with porcini mushrooms!

Porcini mushroom soup - simple and tasty

Porcini mushroom soup is rich, and only elms can compete in aroma, but they grow in spring and early summer.

  • White mushrooms - 300-500 gr.
  • water 1.5 liters,
  • big onion,
  • 1 medium carrot
  • 3-4 potatoes
  • 2 teaspoons semolina,
  • Pepper, salt,
  • Greenery,
  • frying oil
  • Sour cream to taste

It is necessary to rinse well, clean the mushrooms so that nothing extra gets into the soup. Mushrooms cut into small pieces so that they fit comfortably in a spoon. Now fill them with water and put them in a saucepan on fire.

While they are boiling, finely chop the onion and rub the carrot on a fine grater.

When the mushrooms begin to boil, a lot of foam will appear - we constantly remove it with a spoon until the foam forms. Cook mushrooms for 10 minutes.

Then we add the potatoes, at this time the foam is usually gone.

Now let's make a roast for the beautiful color of our soup. First, sauté the onion until translucent, and then the carrots until golden brown. We put it in soup.

Now you need to cook our porcini mushroom soup for 40 minutes to boil well. 5 minutes before the end, add 2 teaspoons of semolina. It will give the soup a little thickness, but it is almost invisible there. Add salt, pepper to taste.

When serving, you can sprinkle fresh dill on a plate and put a spoonful of sour cream.

The soup turns out very tasty - cook for health!

Harvesting for the winter of porcini mushrooms

Marinating

Cooking porcini mushrooms according to this recipe is very simple and fast.

I do everything practically “by eye”, so I immediately apologize for the approximateness in the recipe.

Wash the porcini mushrooms, clean them, cut them into roughly equal pieces and put them to boil in water over a strong fire. The water is salty. After boiling, remove the foam and then cook for about an hour until the mushrooms are fully cooked. They should sink to the bottom in the water. At first they float completely on the surface.

At this time, wash and sterilize the jars in the oven and boil clean lids.

Preparing the brine: I just make very, very salty water so that it tastes very salty. There we add peppercorns, allspice, cloves, bay leaf. Let everything boil a little.

Ready mushrooms are drained through a colander, laid out in jars. Banks need to be made incomplete - about half a liter of mushrooms in a seven hundred gram jar.

I immediately fill it with brine, while stirring the mushrooms with a spoon so that the air comes out better and the brine gets into the jar more evenly. Then add a teaspoon of vinegar essence to a seven hundred gram jar and roll it up with a tin lid.

I immediately flip it over and wrap it up. Stand until completely cooled under cover - 2 days usually.

Any mushrooms are marinated in this way, but it is better to do them all separately. Each type in its own jar. They stand very well in the underground all winter.

Sushi

For drying, take any white mushrooms. They cannot be washed.

Clean well with a knife or cloth and dry cut into large pieces. Small mushrooms are not cut. It is good to dry in the oven, but it is also possible in the oven.

You need to dry on low heat with the door ajar, so that moisture comes out better. Be sure to keep the mushrooms from burning. First, they are dried at a temperature of 40-50 ° C until dried.

When the mushrooms are no longer sticky, you can add temperature up to 65-70 ° C, but no more!

It is impossible to say exactly how long the drying process will take. In a conventional oven with heating, cooling, airing, it can take two days. But on the other hand, you will get tasty, fragrant, healthy mushrooms. They are much better and more nutritious than fresh ones.

Freezing

Everything is very simple here. If you have room in the freezer, be sure to freeze the mushrooms for the winter. You can boil them until cooked in salt water, as in pickling. Then cool and put in the freezer, divided into portions. So that in the winter the bag immediately goes into the pan or into the soup.

And you can freeze fried mushrooms - this way they turn out even tastier and more aromatic than just boiled ones.

You can also freeze fresh mushrooms, but they take up a lot of space.

I am sure now you will not confuse the white mushroom with others, because you are familiar with its photo and description, and now you also know how to cook it.