In the middle of summer in Russia, the mushroom season begins. Urban and rural residents go to the forests with baskets to collect exquisite mushroom delicacies. Mushroom hunting brings a good income.

Porcini

White mushroom is a species that belongs to the genus Boletus, it is often called boletus. Adult boletus is characterized by:

1. A convex, fine-thin hat, 7-30 cm in diameter, in individual specimens it reaches half a meter, brown, or yellow, the edges are light. The surface of the cap fuses with flesh.
2. Powerful, juicy, tasty pulp that does not change the white color when cut. The raw flesh is almost odorless, a pleasant aroma emits during the heat treatment.
3. A massive leg of white color, reminiscent of a barrel, from 8 to 13 cm high, up to 6–11 cm thick, on which light threads form a network at the top.
4. With a tubular white layer, it is easy to separate it from the cap. The pores are small and round, the tubes are 1 to 4 cm long.
5. Fusiform spores, from olive to brown, with medium size.
6. Cystides are located on the hymenophore with a felt-like layer, which determines the white color of the porous surface. When the pores open, cystids are concentrated along the edges of the tubules. There are cystides on the veins of the network at the top of the legs, as well as on the hat.

Varieties and other names

Other names for boletus include: barn, capercaillie, whitetail, barn.The white fungus forms mycorrhiza with fifty species of trees, as a result of the gifts of nature they grow in various appearance, and therefore are divided into more than 50 forms, among which edible and poisonous are distinguished. Edible include:

• spruce - characterized by an elongated (from 4 to 11 cm) and a thickened lower leg of a white color; a brown hat with a diameter of up to 30 cm;
• oak - characterized by a brown matte hat with a grayish tint, diameter up to 16 cm, embossed leg of white color, with a denser flesh;
• birch - differs in a light brown matte color of the hat, the diameter of which is 15 cm, and a small light leg without a net pattern; it is small in size;
• pine - with a large dark brown hat, violet, 25 cm in diameter, with a yellow leg, long, thickened to the bottom, 15 cm high.

Inexperienced mushroom pickers can put in a basket a copy that is very similar to edible, but in fact it is a poisonous "double".

In order not to make a mistake, you need to learn to see the differences between edible and poisonous:

1. Gall mushroom, also called "mustard", or false white, - inedible. It is distinguished by a velvet hat, with a diameter of up to 17 cm, of chestnut color, the lower surface of which changes from white to pink; a thickened leg covered with a rough network; dense creamy pulp; bitter taste, intensified after heat treatment; when cut becomes brown. The tubular layer turns pink, there are no worms in it. It grows on warm sandy or loamy soil. Since ancient times, mustard has been used to treat digestive organs, gall bladder and liver.
2. Satanic mushroom is poisonous. Its structure is characterized by a dark gray hat, with a diameter of up to 20 cm; thick leg, with a red-yellow net; watery pulp, with an unpleasant aroma of rotting onions, a tubular layer of orange-red color. The main difference from the edible white is the dark purple flesh when notched. A small part of the fruiting body causes very severe toxic poisoning, although in scientific aids it refers to conditionally edible.

Season and Growth Places

Mushrooms grow throughout the world: in the mixed forests of North and South America, Eurasia, Africa. Often they are found at the base of oaks, birches, beeches, hornbeams, firs, pines, firs, they prefer mosses and lichens. The soil can be any, but not swamps and peat bogs. They like sunny places, grow in partial shade, their growth stops when the air temperature becomes low.

The names of some species indicate their place of growth:

1. Birch You will find in the birch grove, as well as on the sunny edges throughout the country. Experienced mushroom pickers begin the “hunt” in July; they easily find a meadow with birch trees. Harvesting continues until the first frost.
2. Pine must be searched in the burs. Mycorrhiza is formed (the mycelium of the fungus colonizes the roots of the tree) with oaks, spruces, chestnuts. The collection runs from mid-July to the end of September.
3. Oak common in the oak forests of Primorsky Krai, in the central strip of Russia and in the south. They grow on moderately moist neutral soils. Activation of growth is observed throughout the summer period, ending in October.
4. Spruce grow in spruce from June to autumn. Their growth begins after rainy weather with thick fogs. In forests, with free access to the rays of the sun, they are found in lowlands, and in dark forests they are on dry islands. The collection lasts from September to October.

The mushroom growth cycle is affected by the climate and the location of growth, therefore it is characterized by inconsistency. In warm areas, mushrooms grow in June - November. In June, they meet in some places in the northern regions of the country, and mass collection begins only in August, and by the end of September their growth stops due to cold weather. Ceps grow in colonies. The amount of nutrients is actively reduced after cutting, so they immediately process.

Did you know? According to Turkish custom — Once a year, residents pick porcini mushrooms, and then arrange a feast, sing songs, dance.

It is very difficult to grow mushrooms, you need patience and good conditions. The porcini mushroom forms colonies on the roots of trees - this form of cohabitation is called symbiosis. Therefore, it is necessary to start growing with planting fir trees, pines, birches.

Next, choosing one of the presented methods, proceed to planting forest gifts of nature:

1. Mushrooms should be crushed, left in water for more than a day, mixed, and drained. The infusion contains spores of ceps. The liquid must be evenly distributed under the plants.
2. In the forest, they look for a place where the mycelium is located, they dig it out and bring it to the site. Under the birches, dig small recesses, the bottom of which is covered with mycelium, then sprinkled with soil from the forest. The mushroom picker is moderately watered.
3. Ripe boletus caps are cut into small pieces and mixed with moist soil, then they should be laid out under the trees.

Regular watering allows you to collect the first boletus after 12 months, and in subsequent years - whole colonies.

Taste and nutritional value

White mushroom is edible, appreciated for its excellent taste, is highly nutritious, it is well absorbed. It contributes to the normalization of digestive processes.

Its flesh is hard, aromatic, sweet. It contains a lot of protein, therefore it is equal to meat, it is characterized by low calorie content - only 30 kcal.Boletus is considered one of the best mushrooms in terms of taste, it is called the "noble", as well as the "king".

The nutritional value of the product is to stimulate the production of digestive juice, in this process it surpasses meat broth. Studies that were carried out at the beginning of the 20th century proved that fresh boletus proteins are enclosed in a chitinous membrane and are not susceptible to the action of digestive enzymes, and therefore are difficult to digest. After some time, it was found that under the influence of drying, the protein becomes accessible to enzymes and is absorbed by 80%. Therefore, it is more useful to use them dried.

Cooking & Medical Applications

Boletus is eaten fresh, boiled, fried, salted, pickled. A variety of culinary dishes are prepared from it. Dry powder is used as a seasoning to add to a variety of dishes. Italians eat raw mushrooms in salads. Boletus sauces are in harmony with rice and meat, dressings are added to the first dishes.

Mushroom pickers, after they brought mushrooms into the house, try to process the crop in a short time. For this purpose, the mushrooms are soaked in cool water for at least an hour, so needles and leaves separate more easily. Then it is cleaned by cutting damaged areas, cut into parts, checking the internal cleanliness.

Mushrooms are dried:

• in the oven at + 50 ° С, laying out their parts on parchment paper for at least 8 hours, while opening the door so that the mushrooms do not release juice when heated;
• the microwave oven is turned on at a power of 180 W for 15 minutes, repeating this process three times, ventilating the product between the dryers.

When stored properly, they retain their beneficial properties for a long time.

Borovik is known for its generous vitamins, therefore it is actively used in medicine. It contains vitamins A, B1, B2, B5, B6, B9, C, D, E and PP, so it is used for vitamin deficiency, to normalize the thyroid gland, to treat inflammation and infections.

Important! Before freezing several containers of boletus, it is recommended to pre-boil them in salt water for 5 minutes.

In medicine, it is successfully used in the prevention of tuberculosis, to activate the metabolism of the body, for the treatment of ulcers. Borovik pulp contains calcium and iron, which are necessary for the formation of bone and connective tissue. Flour made from real porcini mushroom is used to prevent osteoporosis, treat anemia and strengthen the heart.

Using a Borovik-based nutritional supplement, the hemoglobin in the human body rises and the immune defense improves. Lecithin, which is part of the boletus, helps to prevent the formation of cholesterol plaques in the vessels.

The peculiarity of the “favorite” of fungi is the renewal of the cells of the human body due to the presence of an amino acid called ergotionein in the composition. Mushrooms are rich in unsaturated fatty acids that inhibit the development of atherosclerosis. There is a lot of fiber in them, which contributes to the digestion process.

Dried porcini mushrooms are useful for the prevention of diabetes and oncology. To prevent cancer and boost immunity, regular use of mushrooms with vegetables, and in the form of broths and soups, is recommended. This preparation allows the use of mushroom polysaccharides, which are extracted from the chitin wall. Australian scientists have shown that daily consumption of 10 g of mushroom reduces the risk of breast cancer by 64%.

It is recommended to take 5 mg of flour daily from dried mushrooms, washed down with water, three times a day half an hour before meals. Preparation of the infusion of freshly picked hats is that they are put in a jar, filled with vodka and infused for 21 days. Take 5 ml. three times a day before meals for 21 days with a break of one week. With the help of tincture, oncology of the skin is treated, burns, frostbite, sleep disturbance.

• The healing properties of ceps include:
• White spruce mushroom inhibits the development of a malignant tumor.
• Stimulates an increase in NK-cell activity, the formation of T-lymphocytes, an increase in the life cycle of macrophages.
• Doubles the production of interferon - fourfold.
• It counteracts the negative effect of cytostatics on the number of red blood cells and white blood cells.
• It alleviates the effects of chemotherapy and radiation: anorexia, vomiting, causeless sweating, pain.
• Protection of the liver, improving its functional state.

The cost of fresh and dried mushrooms

In Russia, there are three regional centers in which procurement takes place:

1. The development of the northwestern center was facilitated by direct investments from Sweden, Finland, and Norway.
2. The stimulus for the formation of the capital center was great demand in the Moscow market. Here, several large companies are engaged in the harvesting and preservation of mushrooms.
3. The Siberian center is represented by procurement and processing companies of the Tomsk region, Altai, Krasnoyarsk Territory.

Important! From April 1, 2019, the item was added to the list of goods taxable upon the sale of value added tax at a rate of 10% — mushrooms. But in the TNVED classifier the rate remained — eighteen%. Thus, upon import raw materials from abroad, it is necessary to pay VAT at a rate of 18%, if the sale is carried out domestically, then the VAT rate will be 10%.

In each village rich in mushrooms, 1-2 harvesting points are placed. Procurers buy products at prices that vary greatly by region. The larger the yield of mushrooms, the lower their cost. In Central Russia and the North-West, 1 kg of fresh porcini mushrooms costs 200-300 rubles, in Siberia - 150-250.

The Pskov region, which belongs to the northwestern center, offers for sale frozen porcini mushrooms, diced, with zero worms, in 25 kg bags. The cost of one kilogram is 315 rub - when calculating cash, 343.35 rubles - in non-cash payment without VAT. When calculating through a bank with VAT at the rate of 18%, it is necessary to transfer 355-400 rubles for each kilogram.

Freezing mushrooms allows you to sell them 2-3 years after their collection. Accordingly, their price will be lower, for example, one kilogram of whole copies, extra-class, without worminess, the 2016 harvest is sold for 445 rub without VAT.

The “shock” freezing method provides for the cooling of mushrooms to a temperature of -40 ° C, then the product is stored in an ordinary freezer at -18 ° C. Defrosted mushrooms have nutritious, tasteful qualities of the original appearance, they belong to the extra class. The retail price per kilogram of such products is 0.8–1.1 thousand rubleswholesale - 0.65–0.9 thousand rubles

Salt-boiled mushrooms are available on the market at a price ranging 190-450 rubles for 1 kg. One kilogram of net weight without pickle salted cask mushrooms will cost retail 700–1200 rubleswholesale - 350–900 rub. Products are packaged in one, one and a half, two, three-liter glass jars, as well as plastic buckets of 2.5, 3, 5, 10 liters each. Products are certified. The retail price of 1 kg of pickled products without preservatives and GMOs is 1, 1 thousand rubleswholesale - 1,0 thousand rubles

A very common method of harvesting mushrooms in the form of drying. The nutritional profile of dried mushrooms far exceeds the quality of canned. When buying dried mushrooms in large quantities, you should take care of the proper storage conditions: ventilated area without extraneous odors, with a constant air temperature.

The retail price of chopped dried boletus is 4.0–5.0 thousand rubles, whole - 5.0–6.5 thousand rubles. Wholesale price ranges from 1.3 to 3.5 thousand rubles. and depends on the region and variety. The cost of the first grade is 2.5 thousand rublessecond - 2.3 thousand rublesthird - 2.1 thousand rubles One kilogram of boletus flour can be bought for 1400-1500 rubles.

Contraindications and possible harm

The opinion of environmentalists and nutritionists around the world is that all the mushrooms on planet Earth are inedible because of their ability to absorb toxins, and therefore cause severe poisoning when consumed. If you think that the benefits of mushrooms are more than harm, it’s better not to take too large and old mushrooms in the basket as they accumulate a lot of dangerous chemical and radioactive elements. It is recommended to collect boletus away from industrial factories and in forests located away from the highway.

Important! Mushrooms, including boletus, are capable of absorbing in huge quantities: radioactive cesium and strontium, cadmium, mercury, lead.

It is worthwhile to refrain from consuming porcini mushrooms for women during the period of bearing and feeding the child in order to protect the fetus from possible consequences. It is not recommended to include this product in the kindergarten menu, because the digestive organs of the kids do not yet produce enzymes, with the help of which the chitinous shell of the mushrooms is digested. Only from the age of 12 you can add mushroom delicacies to the diet.

It is contraindicated to use them for diseases of the digestive organs, kidneys and liver. In order to minimize possible harm, mushrooms are consumed in small quantities. It is important to know how to cook fresh mushrooms until cooked. This process should last 35 minutes. The dried ones are first soaked overnight, or at least for two hours in cold water, and then they are boiled until they sink to the bottom. Frozen dipped in boiling water and cook for half an hour.

Mushrooms are characterized by great variability of shapes, sizes, colors. They depend on the composition of the soil, the presence of trees and climate. Every avid mushroom picker knows what boletus mushrooms look like. The description of a real, false, poisonous porcini mushroom is of practical value for beginning mushroom pickers, because a forest gift will help to heal, replenish the human body with nutrients and allow you to make good money.