Content
- 1 Where the upland porcini mushrooms grow
- 2 What pine boletuses look like
- 3 Is it possible to eat pine porcini mushroom
- 4 Taste qualities of mushrooms
- 5 Benefits and harm to the body
- 6 False doubles of pine porcini mushrooms
- 7 When to pick porcini mushrooms in a pine forest
- 8 How to look for porcini mushrooms in a pine forest
- 9 Rules for picking porcini mushrooms in a pine forest
- 10 Eating pine boletus
- 11 Conclusion
Pine-loving boletus (Bolétus pinóphilus), pine cep or upland are the names of one species from the Borovik genus. It is included in group I in terms of nutritional value, it is used for cooking and winter preparation, if properly processed, it can be eaten raw. The species is considered valuable in terms of taste and chemical composition.
Where the upland porcini mushrooms grow
White pine boletus is the most common species of its kind. Grows in Europe, America, Spain. In Russia, the main congestion is observed in regions with a temperate climate. The distribution area - from the Kola Peninsula to the Urals, is often found in the southern part of Siberia.
Porcini mushrooms grow under perennial pines, forming mycorrhiza with the root system of the tree. Less commonly, the species is found under spruce or deciduous species: oak, hornbeam, chestnut. Prefers sandy soils, moderately moist, grows on moss or lichen cushions.
It is found in groups, less often singly in areas open to the sun, it is collected in forest glades, glades, on the sides of taiga roads. Fruiting from July to late September. The main yield peak occurs during stable warm weather with sufficient rainfall. Fruit bodies do not respond well to a sharp change in temperature.
What pine boletuses look like
The species forms a large fruiting body. The color of the upper part is dark yellow or light brown, shades of red or purple are possible. The color depends on the degree of illumination and the tree species with which the species is in symbiosis. The lower part of the boletus is white or beige.
In the upper photo, the porcini mushroom grows near the pine trees, in the lower photo, in a deciduous forest. This is one and the same species, but with a different color of the fruit body.
External characteristics of white pine boletus:
- The shape of the cap is cushion-shaped, spherical at the beginning of the growing season, then flatter, hemispherical, with a diameter of 8-30 cm. The protective membrane is dull in dry weather, and mucous in wet weather.
- The surface is lumpy or even, wrinkled. The color is uneven, the edges of the cap are lighter or white. The protective film is tightly attached to the surface, it is difficult to separate.
- The spore-bearing tubular layer is dense, free, the pores are small, the tubes are long, in young mushrooms they are white, in mature ones they are yellowish with an olive tint. The border between the leg and the head is defined by a depression.
- The leg grows up to 15 cm in length, its diameter is 8-10 cm, a pronounced thickening is visible near the mycelium. The structure is fine-fiber, soft, solid. The surface is mesh, white or light beige, with a pink tint, the color is uniform.
The pulp of a pine forest mushroom is white, thick, dense, slightly yellowish in overripe specimens. On the hat (near the protective film) with a pink tint. It does not darken at the cut or places of damage. Retains white color after processing.
Is it possible to eat pine porcini mushroom
In terms of taste and chemical composition, pine boletus is classified as an elite species. It is listed in 1 edible group with high nutritional value. Fruit bodies are versatile in processing, they can be used immediately after harvest to prepare all kinds of dishes or processed for winter harvesting.
Taste qualities of mushrooms
The flesh of white pine forest is thick, dense, does not lose much weight during processing. The taste is slightly sweet, not very pronounced. The smell of the fruiting body is persistent, pleasant, reminiscent of roasted nuts. With any method of processing, the smell does not disappear, it is clearly pronounced in dried pine boletuses.
Benefits and harm to the body
The chemical composition of pine boletus is diverse, the porcini mushroom includes a set of vitamins, trace elements necessary for humans, the protein composition in the fruit body is not inferior to animal protein, but the calorie content is much lower. Benefits for the body of pine white boletus:
- Eating gives a person a feeling of satiety, while minimally supplying the body with calories. It is recommended to include mushroom dishes in the diet for overweight people.
- If the person is on a diet or vegetarian, they provide the body with sufficient protein.
- Immunostimulants, which are part of the fruiting bodies, strengthen the body, a person is less likely to be affected by infectious diseases.
- Lipids improve the condition of the liver, are involved in the regeneration of damaged cells.
- The antibiotic substances in white borage inhibit the growth of bacteria.
- Styrenes improve the functioning of the endocrine system. Hormonal levels are normalized, fertility increases, and blood sugar levels decrease.
- Pine boletus is recommended to be included in the diet for people with cardiovascular pathologies. The use lowers the level of bad cholesterol, prevents the appearance of blood clots and atherosclerosis.
- From mycorrhiza with pine, the white boletus received a substance presented in the form of a resinous compound capable of removing uric acid from tissues.
- Iron in the composition of the fruiting body increases the hemoglobin index, participates in hematopoiesis.
- Amino acids and vitamins stimulate brain function, increase efficiency, and relieve fatigue. The use of pine boletus helps to improve sleep, relieves depression.
Even the most valuable species in terms of taste can cause harm to the body. Fruit bodies accumulate harmful elements if they grow in an unfavorable ecological zone. In this case, porcini mushrooms can cause intoxication. Even a crop harvested in a clean area has a number of contraindications for use. People with an allergic reaction to the product should not even try mushroom dishes. It is undesirable to eat porcini mushrooms in case of metabolic disorders and pathologies of the digestive tract, with gastritis in the stage of exacerbation. Mushroom dishes are contraindicated for pregnant and lactating women, as well as for children under 4 years old.
False doubles of pine porcini mushrooms
Like all elite species, the white pine mushroom has poisonous and conditionally edible counterparts, below are their photos and descriptions.
The most beautiful or beautiful boletus (Boletus pulcherrimus) looks very similar to the pine-loving boletus.
The twin grows in the same conditions as the porcini mushroom, but is distributed in all types of forests. Its color is much brighter. The tubular layer is red or crimson, while the pine boletus is white or yellow. When broken, the pulp turns blue. The species is inedible, contains toxic compounds that cause moderate poisoning.
Boletus pink-purple is a poisonous twin, common throughout the European part.
Found under beeches, oaks, hornbeams. The fruit body is smaller. The leg is rounded at the bottom, tapering towards the cap. The tubular layer is bright purple, the surface is pink with a purple tint. On the cut, the pulp is colored inky.
Boletus wolf belongs to the category of conditionally edible species. The fruiting body is tasteless and odorless. Use is possible only after preliminary boiling. If the heat treatment is short, the double can cause mild poisoning.
Outwardly, the false appearance looks like a pine porcini mushroom, it has pink spores, the surface of the cap is pale pink. The flesh darkens when broken.
This is the main difference between edible and poisonous members of the genus.
When to pick porcini mushrooms in a pine forest
The fruiting period depends on seasonal rainfall and air temperature. The first fruiting bodies can be found at the end of July, they appear after precipitation in open sunny areas. Pine mushrooms grow quickly, reaching maturity in 5-7 days. They do not grow alone. If one mushroom is found, there will certainly be others nearby. Harvest before the end of September.
How to look for porcini mushrooms in a pine forest
The main accumulation of the species is noted near pines, less often some deciduous species, beech, birch, hornbeam are neighbors of boletus. Prefers sandy soils. They are located on moss beds or lichens. You can often see the congestion of the species in the meadows among the low grass.
Rules for picking porcini mushrooms in a pine forest
They follow the harvest after the rains, when the temperature is stably warm. Pine boletus is collected only in ecologically clean areas. Do not consider forests near industrial enterprises, city dumps. Mushrooms taken near highways and within the city are not suitable for consumption. Cut off mushrooms that are not damaged by insects, do not take overripe specimens. Pay attention to the cut, if it has darkened, it is better to get rid of such a specimen.
Eating pine boletus
Fruiting bodies are used to prepare a variety of dishes. Pine white boletus is included in salads in boiled and raw form. Fruit bodies are suitable for winter harvesting, they are dried, pickled, salted. Pine boletuses tolerate freezing well, completely preserving nutrients.
Conclusion
Pine porcini mushroom belongs to the highest nutritional value category. Mushrooms are common throughout the European part, growing in small groups from June to September. Fruit bodies are universal in use, suitable for all types of processing without preliminary boiling and steeping. In addition, you can find out where and how upland porcini pine mushrooms grow from the video.
