White boletus mushroom. Description

All representatives of the Boletaceae family are called Boletus. The most common species of this genus is the porcini mushroom, and some scientists also classify the genus of boletus mushrooms as boletus mushrooms. What other types of boletus are there?

Boletus mushrooms have long been used as food and among edible mushrooms they are considered the most noble and delicious, so they deserve the name royal mushroom. The peculiarity of boletus mushrooms is that their color remains unchanged in any state: frozen, dried, boiled or canned.

There is quite a wide variety of boletus mushrooms, differing in appearance and distribution characteristics.

The most common types of boletus

Burrows boletus (Boletus barrowsii)

The diameter of the Burrows boletus cap ranges from 7 to 25 centimeters. The shape of the cap can be either flat or convex. The color of the skin can range from white to gray and yellow-brown.

The height of the leg reaches 10-25 centimeters, and the width is 2-4 centimeters. The leg is club-shaped, white in color, its surface is mesh.

The pulp is dense, whitish in color with a sweetish taste. The thickness of the tubular layer is 2-3 centimeters. As they age, the tubes change from white to yellowish-green. Spore powder is brown-olive in color, the shape of the spores is spindle-shaped.

Burroughs' boletus creates mycorrhiza with conifers and deciduous trees. These mushrooms are common in North America, but they don’t grow in Europe. Fruits singly or in large groups. The harvest can be harvested in June-August.

Bronze boletus (Boletus aereus)

The cap of the bronze boletus is dense and fleshy. Its shape changes with age from spherical to prostrate. The surface of the cap is velvety and may be granular with fine cracks. The color of the cap is dark - brownish-brown, almost black.

The pulp is dense white, with good smell and taste. The leg is cylindrical, thickened at the base, strong and massive. Its color is reddish-brown. The leg is decorated with a whitish mesh pattern.

The tubular layer is initially creamy white but becomes yellowish over time. The tubes are small and short. The spores are spindle-shaped, the color of the spore sac is olive.

Bronze boletuses grow in oak, beech and oak-hornbeam forests. These mushrooms are common in South and Western Europe, as well as North America. They grow in areas with warm climate. Rarely found in mountainous areas.

The collection season for bronze boletuses is from July to October. And in Austria they can begin to bear fruit as early as May. In terms of taste characteristics, this mushroom is equivalent to a porcini mushroom.

Boletus bicolor

The cap of the bicolor boletus is convex at first, but as it grows it changes to open. The color of the skin is pink-red. The pulp is very fleshy.

If the pulp is cut off, then it yellow will change to blue. The leg is pink-red. The tubular layer is yellow in color.

Bicolor boletuses grow in North America. The collection season is in the summer months.

Boletus appendiculatus

This mushroom is also called shortened boletus, brown-yellow boletus and reddish boletus.

The diameter of the boletus cap varies from 5 to 20 centimeters. Initially it has a hemispherical shape, but with age it becomes cushion-shaped. The color of the cap is yellow-brown, chestnut, light brown. The stem, flesh and tubular layer are deep yellow.

The stem is elongated; an additional growth can often grow on the stem, similar in appearance to a root. The color of the leg becomes darker from bottom to top. The leg is decorated with a light or brown mesh pattern. The pulp is dense, slightly bluish with a sour odor.

Boletus maidens grows in deciduous forests. The collection time is in the summer-autumn period.

Yellow boletus (Boletus impolitus)

Initially, the cap of the yellow boletus is hemispherical in shape, but then it changes to flat. The surface of the cap is slightly wrinkled or smooth, yellow-brown in color. In wet weather the cap is slimy, and in dry weather it becomes dull.

The height of the leg varies from 4 to 12 centimeters, its shape is tuberous. The color of the leg is yellow-brown, there is no mesh structure. The length of the tubes is 1-2 centimeters, their color is bright yellow. Olive colored spore powder.

Royal boletus (Boletus regius)

The diameter of the cap is 6-15 centimeters. It is fleshy, semicircular in shape, and velvety to the touch. In adult mushrooms, the cap is “naked” and may have small wrinkles on it. The color of the cap can vary over a wide range - from pink, red-pink, to red-brown and violet-red. The tubes are lemon yellow.

The height of the leg varies from 5 to 15 centimeters, the shape is barrel-shaped, and over time it becomes cylindrical. The color of the leg is chrome-yellow, its base is decorated with wine-red spots, and in the upper part there is a fine white mesh.

The pulp is very dense, quite hard, light yellow or bright yellow. In its raw form, the pulp has a pleasant taste, the smell is not pronounced.

The royal boletus grows in Southern Europe. In our country, these mushrooms are found in the Primorsky Territory. Their habitat is oak forests on calcareous and sandy soils.

The royal boletus harvest time is from May to September. By taste qualities The royal boletus belongs to category II, it is very tasty and also rich in vitamins. Royal boletus can be called a delicacy. These mushrooms can be salted, pickled, stewed, fried, dried and boiled. Royal boletuses have been domesticated and grown.

Porosporus boletus (Xerocomus porosporus)

This mushroom has a hemispherical or cushion-shaped cap. The skin on the cap often cracks, resulting in a characteristic network of white cracks on a gray-brown or dark brown background.

The color of the leg is gray-brown, its base is brighter. The tubes are lemon yellow and turn blue when pressed.

Boletus reticulatus

This boletus is sometimes classified as a type of porcini mushroom. In terms of taste, the boletus reticulum is valued as highly as the porcini mushroom. The cap is fleshy and durable, spherical in shape; over time it becomes convex. The skin is velvety, but as it grows, whitish cracks appear on it, which is how the mushroom got its name. The color of the cap varies from ocher to brownish.

The leg is cylindrical, quite strong and fleshy, thickened at the base. The leg also has a white or brown mesh, and under the tubes it becomes yellowish. The tubes are very small. The pulp is white, slightly spongy, with a sweet taste and strong odor.

Reticulated boletuses grow in deciduous forests, preferring oaks and beeches. They can sometimes be found on the plains, but mostly grow in hilly areas. The fruiting season is from late spring to mid-autumn.

The nutritional qualities of the reticulated boletus are highly valued. This mushroom contains large number riboflavin, which has positive influence on the skin, nails and general condition of the body. These mushrooms are used to treat angina, ulcers, frostbite and other diseases.

Fechtner's boletus (Boletus fechtneri)

The cap is hemispherical, becomes flat as it grows, and is light brown or silvery-white in color. The surface of the cap is smooth or with slight wrinkles; in wet weather it becomes covered with mucus. The height of the leg is 4-15 centimeters.

The shape of the stalk is tuberous, its lower part is thickened. The color of the leg is yellow, red-brown at the base, with a mesh pattern. The tubular layer is yellow.

Horton's boletus (Boletus hortonii)

The young mushroom has a convex cap, and then it changes to a prostrate one, with an uneven surface of red-brown or ocher-brown color. The leg is cylindrical or club-shaped, 4-9 centimeters long. Spore powder is brown-olive in color.

Horton's boletus grows in fairly small groups in beech and oak forests. The fruiting season occurs at the beginning of summer and continues until the beginning of autumn.

White mushroom, which is also called boletus, belongs to the Boletaceae family. The porcini mushroom has many popular names. It is called belovik, bebik, belevik, cow-cow, zheltyak, medvezhanik, pechura, borovik, cow, cow, truthful, dear, undercow and other names. This is one of the most valuable mushrooms.

Appearance

The cap of the mushroom has an adherent skin; its color can range from brownish-red to almost white. With age, the color of the cap becomes darker.

Young boletus mushrooms have a convex cap, and as the mushroom ages it turns into a flat-convex one (rarely prostrate). The diameter of the cap can reach 10-25 centimeters. The surface of the cap can be both smooth and wrinkled. The tubular layer is 1-4 centimeters thick and has a notch near the stem. It is distinguished by its light color, the presence of small round pores and is easily separated from the pulp.

The stem of the mushroom is quite massive, at first it is club-shaped or barrel-shaped, but as it grows it becomes elongated. Its height is 10-20 centimeters, and its thickness is from 3 to 10 centimeters. The outside of the leg may be white, brownish, or less commonly reddish. Most often, on its surface there is a network of veins of a lighter shade.

The pulp of the porcini mushroom is fleshy and juicy; in young mushrooms it is white, while in older mushrooms it is yellowish and fibrous.

The average weight of boletus is about 200 grams, but huge mushrooms weighing several kilograms can also be found.

Species

Depending on the type, porcini mushrooms differ in mycorrhiza, fruiting season, growth characteristics and other characteristics. There are four independent types of boletus and many forms.

The types of porcini mushroom are:

1. Spruce - the most common, with an elongated stem and a brown cap, grows in spruce forest, fruiting bodies appear from June to October.
2. Birch - a lighter (almost white) cap, distinguished by its growth under birch trees.
3. Oak - brown caps with a grayish tint, mushrooms with loose flesh, grow in oak forests.
4. Pine - a large cap of a dark color, often with a purple tint.

The spruce borer has an elongated leg and a brown cap.

The birch borer has a light, almost white, cap.

The oak boletus has a brown cap with a grayish tint

The pine white mushroom has a dark cap

Among these species there are subspecies, the most common of which are:

• Maiden;
• Polish;
• Reticulate;
• Beautiful.

Porcini mushrooms have the following forms:

• early (appears in May),
• late (begins to appear in August),
• smooth-legged (without meshes on the legs),
• pink-footed,
• lemon yellow
• olive brown,
• special (purple hats),
• bluish (when pressure is applied to the tubular layer, a slow bluish appearance appears),
• orange-red,
• light bronze,
• dark bronze,
• false purple,
• Arctic,
• mesh.

Where does it grow

White mushroom is widespread in Russia. It grows well on sandy, loamy or sandy loam soil, that is, on soils that drain well and are not waterlogged.

Porcini mushrooms are found on all continents of the northern hemisphere.

Fungi typically form mycorrhizae with trees such as oak, pine, spruce and birch.

You can find porcini mushrooms in coniferous, mixed and deciduous forest. IN summer time it is found in young groves and plantings, and in autumn - deep in forests, next to abandoned roads, paths and old trees.

You can find porcini mushrooms both in forests and in clearings.

Porcini mushrooms do not like damp places, but prefer the presence of lichen or moss cover. Most often, boletus mushrooms grow in forests where the trees are more than 20 years old.

It is believed that boletus mushrooms love light, but mushrooms can often be found in a very dark place. If the year is fruitful, then the amount of light does not affect the porcini mushroom, but in years when a large harvest is interfered with Not favorable conditions(e.g. heavy rainfall, low temperatures at night), many boletus can be found in open areas that warm up well.

How to find in the forest

You can go into the forest for porcini mushrooms as early as June and look for boletus mushrooms until mid-September.

Early forms of boletus may appear in early May, and in warm climates, fruiting bodies appear not only in September, but also in October. You can find porcini mushrooms after rain, but boletus mushrooms are often hidden from the eyes of mushroom pickers in fallen leaves and mosses. You can also find porcini mushrooms in wet warm places, and on illuminated lawns warmed by the sun.

If you find a boletus and have already put it in a basket, do not rush to leave, but rather carefully examine everything around, because such mushrooms very often grow together with a “family” of up to 20-40 pieces.

If you find a porcini mushroom, do not rush to leave, but look around the area: the probability of finding a “family” is very high

Carefully inspect areas near spruce, pine, oak, birch and hornbeam trees. Anthills and red fly agarics can also tell you about the close proximity of boletus mushrooms. These are frequent companions of the porcini mushroom.

Watch the video to see how porcini mushrooms grow in families. It is extremely rare to find such a quantity of porcini mushrooms in a small area.

Collection Features

Fruiting of porcini mushrooms is divided into three stages:

1. Rarely and singly they are found already at the end of June (they are called spikeworts).
2. The second stage is the mushroom harvest in mid-July (such porcini mushrooms are called stubble mushrooms).
3. Mushrooms also appear en masse towards the end of August and early September (these mushrooms are deciduous).

The optimal temperature for the appearance of boletus in summer period is +15+18 degrees, in autumn - +8+10 degrees. Both significant precipitation and night/day temperature changes prevent the development of porcini mushroom. The most favorable conditions for the appearance of fruiting bodies are short thunderstorms, warm nights and fog in the morning.

How to choose and where to buy

• You can buy porcini mushrooms in stores, markets, and also from mushroom pickers.
• Try not to buy mushrooms in a dubious place, for example, near the road, because you will not be sure where they were collected and whether they contain harmful substances.
• When buying boletus mushrooms, inspect the cap, stem, plates, skin and pulp.
• If you notice wrinkles, suspicious plaque or mold, postpone the purchase.
• Fresh mushrooms are distinguished by their smoothness, uniformity inside, and tight fit of the cap to the stem.
• Smell the mushrooms - they should not have an unpleasant odor.

Porcini mushrooms are often sold in whole buckets at markets

Characteristics

• The porcini mushroom is one of the best mushrooms, consumed as food.
• The most massive growth of mushrooms in temperate climate celebrated in August.
• Boletus mushrooms have the property of stimulating digestion.
• Also, the substances contained in the porcini mushroom have antitumor properties.

Nutritional value and calorie content

In 100 gr. fresh mushroom contains:

• 34 kcal;
• 3.7 g protein;
• 1.1 g carbohydrates;
• 1.7 g fat.

Chemical composition

The composition of the porcini mushroom is quite complex and provides it with healing properties.

The fruiting bodies contain a lot of:

• Belkov
• Polyunsaturated fatty acids
• Dietary fiber
• Polysaccharides
• Lecithin
• Vitamins (PP, carotene, C, B1, D, E, B9, PP, B2, B6)
• Mineral salts (sodium, calcium, potassium, sulfur, zinc, phosphorus, iron, etc.)
• Antioxidants and other active substances.

One of the alkaloids of the porcini mushroom is hercedin, known for its anticancer effect and ability to resist angina pectoris. This substance reduces heart pain and strengthens the immune system.

Useful properties

Porcini mushrooms have the following medicinal properties:

• Pain reliever;
• Bactericidal;
• Tonic;
• Antitumor;
• General strengthening;
• Wound healing;
• Antifungal;
• Anti-inflammatory;
• Antiviral.

In addition, they affect the body in the following ways:

• Dilatation of blood vessels;
• Decreased blood clotting rate;
• Cleansing blood vessels from plaques in atherosclerosis;
• Blood thinning;
• Reduced blood pressure;
• Reducing pain during angina pectoris;
• Restoration of impaired metabolic processes;
• Removal of harmful substances, for example, carcinogens and heavy metal salts;
• Improved digestion.

Harm

You should not eat porcini mushrooms if:

• Acute diseases of the digestive system
• Gout
• Up to 7 years of age

Mushrooms take quite a long time to digest, so they are recommended to be eaten in small quantity, supplemented with vegetables.

Since any mushrooms absorb substances from the soil, you cannot collect porcini mushrooms in industrial areas and near highways.

Application

In cooking

• The fruiting bodies of the porcini mushroom have very high nutritional and taste qualities.
• These mushrooms have been used in cooking since ancient times.
• They do not need to be boiled first.
• You can use the mushroom in fresh, adding it to the first and second courses.
• Porcini mushrooms are also dried, salted, pickled and frozen.

Prepare with porcini mushrooms:

• snacks;
• soups;
• pie fillings;
• salads;
• mushroom caviar;
• second courses;
• casseroles;
• sauces (go great with rice and meat).

How to clean

Before cleaning, soak the mushrooms for about an hour. cold water, this way you will partially get rid of forest debris. When catching mushrooms from the water, clean them of contaminants and cut off dark areas. When cutting mushrooms in half (small) or into several pieces (large), check that they are clean inside.

Dried

The maximum beneficial properties are preserved in dried mushrooms, which is why this form of porcini mushroom is most often used in the treatment and prevention of many diseases.

Dried mushroom powder is added to various ready-made dishes.

When dried, porcini mushrooms do not lose their color and aroma. Such mushrooms can be stored for a very long time, and their nutritional value surpasses all other methods of preparing boletus mushrooms.

In dried form, porcini mushroom retains maximum benefits

Calorie content dried mushrooms higher than fresh ones - 100 grams of mushrooms contain about 282 kcal.

Dried porcini mushrooms are very healthy. Of these, up to 80% of proteins are absorbed by the body. Such mushrooms are rich in riboflavin, carotene, vitamins D, B1 and C. Also in dried mushrooms a lot of hertsedin and others useful substances, giving dried boletus mushrooms antitumor properties and the ability to treat angina pectoris.

Dried mushrooms are hygroscopic, so they require storage in a dry and ventilated place where there are no temperature changes, otherwise there is a risk of getting a damp and moldy product. It is best to place such mushrooms in cardboard containers or paper bags.

Dry mushrooms should not be stored together with pickles, fermented foods, nuts, fruits and fresh vegetables. Damp mushrooms need to be cleaned of spoiled mushrooms and then dried.

Dried porcini mushrooms can be stored for up to a year, but they can be placed in freezer, which will extend this period. The use of dry mushrooms includes boiling, stewing, frying, adding to soups, sauces, main courses, and fillings.

You can dry porcini mushroom:

1. In the microwave. After placing the chopped mushrooms on a dish, set the power from 100 to 180 W. Turn on the cooking mode for 20 minutes, then ventilate the oven for 5 minutes and repeat cooking two to three times.
2. In the oven. Place the chopped mushrooms on parchment and dry them with the oven door slightly open at +50 degrees for about 6-7 hours.

Please note that in the second case the oven door must be slightly open. When the door is closed, the mushrooms will give out juice and it will not be possible to dry them properly.

Another way is to dry it over the hob. For all the details, see the following video.

Pickled

To marinate mushrooms you will need:

• 2 kg fresh boletus
• 500 ml water
• 120 ml 6% vinegar
• 10 bay leaves
• Head onions
• 1/2 tsp. spoons of black peppercorns
• 2 table. spoons of sugar
• 4 table. spoons of salt
• Cloves and pepper

After cleaning, washing and cutting the mushrooms into equal parts, boil them in water to which you have added bay leaf, about half an hour. After placing the mushrooms in a colander, add spices, sugar and salt to the remaining broth. Put the broth on the fire, and when it boils, add vinegar and return the mushrooms. Cook for another 10 minutes, remembering to remove the foam. In prepared jars (scalded), place onion, cut into rings, at the bottom, and then mushrooms. Fill the containers with marinade, close the lids and store in the refrigerator.

You can watch the recipe for pickled porcini mushrooms in the following video.

Fried

When the water boils, cook the porcini mushroom for about 20 minutes. After placing them in a colander, let the liquid drain from the mushrooms, and then place the mushrooms in a heated frying pan. You can pre-sauté the onion. You need to fry the boletus mushrooms for about 15 minutes.

Frozen and how to freeze

Porcini mushrooms tolerate freezing well and, when frozen, are used to prepare soups, caviar, pies and other dishes. There is no need to defrost the mushrooms at all. They are poured into a frying pan and kept covered until they are defrosted.

How to freeze

There are several ways to freeze boletus mushrooms:

1. Peel and cut the washed fresh mushrooms, then place in a colander or sieve, put into bags or containers and put in the freezer.
2. First boil the mushrooms in unsalted water for 5 minutes. After draining the water and keeping the mushrooms on a sieve, wait until they are completely cooled and place them in the freezer.
3. Pre-fry the mushrooms in vegetable oil. The mushrooms in the frying pan will lose excess moisture and turn golden brown, then you need to wait for them to cool, put them in trays or bags and send them to freeze.
4. Pre-fry the mushrooms in the oven. No oil, salt or other ingredients are needed for frying on a baking sheet.

Some more tips for freezing porcini mushrooms:

• Cut the mushrooms into slices about 5 mm thick.
• Make sure the mushrooms are well dried before placing them in the freezer. If you freeze them wet, the mushrooms will stick together and turn into an icy lump, which will affect their aroma and taste.
• To avoid having to freeze mushrooms several times, immediately lay them out in portions - in each container or each bag, put mushrooms for one preparation.
• Lay out the mushrooms in a not very thick layer.
• If you freeze mushrooms in a container other than a bag, fill it completely to leave a minimum of air inside.
• Do not store porcini mushrooms near frozen fish or meat.
• Mushrooms can be stored for up to a year. The defrosted product is used immediately.

Boiled and how to cook

Before cooking, boletus mushrooms are cleaned and washed well. Then they are placed in a saucepan and filled with water, which will completely cover the mushrooms.

How long to cook porcini mushroom? Approximately 35-40 minutes, removing foam periodically.

If the mushrooms are dried, then first they are soaked for two to three hours, taking a glass of water for each handful of raw materials, after which they are boiled for about 20 minutes. In a double boiler and multicooker (baking mode), boil the boletus mushrooms for about 40 minutes.

Grilled mushrooms marinated in parsley

You will need:

• 600 grams of porcini mushrooms
• Two or three sprigs of parsley and thyme
• 50 ml olive oil
• 20 ml lemon juice
• 2 cloves garlic
• Pepper and salt
• 100 g lettuce leaves

Fry peeled and sliced ​​mushrooms in olive oil (20 ml) on a grill pan on both sides. Place the fried mushrooms in a container, where you add the rest of the ol. oils, thyme and parsley (chopped), garlic (chopped), lemon juice, pepper and salt to taste. Leave the mushrooms to marinate for two hours, and then serve, adding a green salad to the dish.

Salad

Take:

• 120 g green salad
• 300 g porcini mushrooms
• 100 g tomatoes
• 50 ml olive oil
• 30 g butter
• 80 g parmesan
• Garlic clove
• sprig of thyme

Wash and dry the lettuce leaves, tear them with your hands, and season with olive oil. oil, add tomatoes cut into slices. Rinse the peeled mushrooms and boil for 5 minutes in salted water, then cut into cubes and fry to drain. oil, adding garlic and thyme to the pan. Add the mushrooms to the salad and tomatoes, and sprinkle with Parmesan cheese before serving.

Cream soup

For creamy cream soup you will need:

• 150 grams of fresh porcini mushrooms, oyster mushrooms and champignons
• 200 g potatoes
• 100 g onions
• 200 ml cream
• 40 ml vegetable oil
• 1 liter of water
• Garlic clove
• Pepper and salt

Peeled potatoes, cut into cubes, place in a saucepan with vegetable oil and fry a little. Add peeled and chopped onions to the potatoes. After 5 minutes, add mushrooms and a clove of garlic, cut into large pieces, into the saucepan. After frying for another 5 minutes, add water and boil for 15 minutes. Next, you need to grind the dish with a blender, return it to the saucepan, add salt, pepper and cream to the soup, then bring to a boil.

Baked mushrooms with cheese sauce

Take:

• 200 grams of porcini mushrooms
• 150 g cheese
• 4 egg yolks
• 2 sprigs thyme
• 1 sprig green basil
• Garlic clove
• 50 ml olives oils
• Pepper and salt

Boil the washed, peeled mushrooms in water with salt until tender (10-15 minutes), then cut into thin slices and fry for about 1 minute. oil, adding thyme and garlic to the pan. First place the mushrooms in the baking dish, and then the cheese mixed with the yolks. Bake everything in the oven until golden brown. To serve, garnish with basil.

In medicine

Porcini mushroom can be used in the treatment of:

• diseases cardiovascular system, for example, angina pectoris and hypertension;
• intestinal infections;
• impotence;
• weakened state;
• headaches;
• pulmonary tuberculosis;
• vein diseases;

Powder

Powder from dry porcini mushrooms effectively copes with long-term non-healing wounds, bedsores, ulcers and similar skin problems. The affected areas should be sprinkled with powder several times a day until recovery.



To strengthen the body

To get a remedy from porcini mushroom that helps with weakening of the body and sexual disorders, take 500 grams of dried raw material and grind it into powder. Add sugar (50 grams) and vodka (30 ml) to the mushrooms, dilute with a little water. This product should be stored in the refrigerator. It is recommended to take it before meals twice a day - in the morning and in the evening. A single serving of the mixture is a tablespoon.

Alcohol tincture

It is effective for all diseases mentioned above.

Preparation:

• The caps of porcini mushrooms need to be washed and dried, and then placed in liter jar, filling it to the top.
• Mushrooms are poured with vodka, tightly closed and left for 14 days in a dark place.
• The product is filtered and squeezed out, after which it is stored in the refrigerator.

To take this tincture, you need to dilute one teaspoon of it in cold boiled water. Take before meals twice daily for 1-3 months. If you need to treat thrombophlebitis or varicose veins, the tincture can also be rubbed into problem areas.

How to grow

Boletus mushrooms are not grown commercially. Such mushrooms are grown only by amateurs in their garden plots with coniferous and deciduous trees or in a designated area of ​​the forest.

To grow porcini mushroom, you need to create conditions in which mycorrhiza forms. It is optimal to grow mushrooms in young plantings and groves (5-10 year old trees) with oak, spruce, pine or birch trees:

1. To get the spores, you will need overripe mushrooms. They are placed in water for a day, and after mixing and filtering, the resulting liquid with spores is watered over the areas under the selected trees. The harvest with this cultivation will appear in the second or third year. Also, for sowing, you can remove the tubular layer from mature boletus mushrooms, dry it a little and place it in the soil in the form of small pieces.
2. Another way to grow porcini mushrooms is to use soil containing mycelium taken from the forest. Having found a boletus in the forest, you need sharp knife cut a square of soil around it with a side of 20-30 centimeters and remove it to a depth of 10-15 centimeters. You can also purchase mycelium that has been grown artificially. In both cases, you need to remove a layer of soil from the site, fill the hole with several layers of humus, interspersing them with soil (for humus they use horse manure, rotten oak wood and fallen oak leaves). The mycelium or soil with mycelium is placed on a bed at a depth of 5-7 cm, after which it is watered and covered with leaves.

Watch the following video about growing porcini mushrooms at home.

• Mushrooms are allowed to be eaten during Lent, therefore Catholic countries dishes with mushrooms are more in demand than in Protestant ones.
• In Italy, it is prohibited to independently collect porcini mushrooms in the forest; to do this, you need to obtain a special permit.
• In 1961, a boletus was found that weighed more than 10 kg. The diameter of his cap was 58 centimeters.

Borovik is the most delicious and most valuable edible mushroom in terms of its nutritional qualities. It has firm white aromatic flesh with a sweetish taste. Its size is slightly larger than other mushrooms. There are cases when boletus grew up to 1 kg in weight. The pulp of such mushrooms is loose and old. Such specimens of boletus are of little value. On the contrary, the dry matter of the pulp of a young boletus contains 45% protein, 3.4% fat, 50% carbohydrates and extractives. The boletus mushroom received its second name “white mushroom” for its ability to remain white after drying. Other tubular mushrooms darken when dried. In a young boletus, both the cap and the stem are equally valuable. As the mushroom ages, its stem becomes coarser and becomes poorly cooked when cooked. The nutrients in the old stem are lost. Therefore, in adult boletus, the caps are more valuable than the legs. In addition, the legs of boletus mushrooms are severely affected by worms over time.

In the photo: porcini mushroom, boletus mushroom in summer

White boletus mushroom. Description.

Visually identify young or old mushroom you can look at its cap and stem. A young boletus has a swollen leg at the base. In a mature one it is semicircular. The old mushroom has a tall stalk, with a reddish or greenish color on the top. The boletus's hat will also indicate its age. The lower part of the cap of young mushrooms is white, while that of old ones is yellowish-greenish. The color of the old stem, as well as the color of the cap of the porcini mushroom, depend on the forest in which they grow. In birch forests, the cap of boletus mushrooms is light brown. In spruce trees it is pinkish, changing with age to pale red. Spruce boletuses grow on high legs and have a small cap. The porcini mushroom grown in a pine forest, on the contrary, is squat and has a short stalk. Its cap is brownish-violet, almost black. Even among boletus there are “the very best.” These are oak boletuses that grow in oak forests. These mushrooms are the most delicious and most aromatic among boletus mushrooms. U oak boletus dark red cap, often with a coating. All boletus mushrooms appear in the forest in July and are found until October. In spring, night frosts are common. On days like these, when the frost has not yet melted under the rays of the sun, the boletus mushrooms stand frozen, as if crystalline from the ice floes filling them. After all, mushrooms contain a lot of water. Boletus mushrooms often grow in whole families. Therefore, having found one mushroom, you should look for its relatives nearby. These mushrooms love to hide in the grass and do not like dark thickets. It is better to look for them along the edge of the forest, on the edges, among young trees.

In the photo: boletus mushroom in autumn (ceps)

Bruises

Close relatives of porcini mushrooms - edible mushrooms bruises. They are similar in appearance to boletus and are just as nutritious, tasty and meaty. The bruises grow large sizes. They are distinguished from porcini mushrooms by the blue color that their white flesh acquires when cut. These mushrooms are extremely rare.

Poisonous mushrooms – gall and satanic mushrooms

Among the inedible and poisonous mushrooms There are mushrooms that are similar in appearance to boletus mushrooms. One of them is gall fungus. This mushroom is poisonous. It can be distinguished from white by breaking or cutting. At the same time, its flesh turns red, and the tubes of the spore-bearing layer at the bottom of the cap turn pink at the end. An edible porcini mushroom does not change its color when cut; it remains white. If you taste the gall mushroom, you can feel the bitterness present in it.

The satanic mushroom is also a poisonous mushroom. It looks like a white mushroom and a bruise. But its upper reticular part of the stalk and the openings of the tubes of the spore-bearing layer are pinkish.

If you have ever found a boletus mushroom, then you are familiar with the feeling of reverence that every mushroom picker feels for it. Of all famous mushrooms it is he who has received the highest praise, both in terms of taste and appearance. Mushroom pickers always look for boletus with special passion, admiring it for a long time ideal forms, keep count of all the collected specimens, even the smallest ones, and will not fail to boast of the results of a successful “silent hunt” at the first opportunity. In literature, the boletus is the subject of most poems and fairy tales, riddles and stories, in which it is called nothing more or less than “his majesty”, “the intelligent fat man” and “the colonel over the mushrooms”. Many mushroom lovers consider boletus an optimal target for a “quiet hunt.” Firstly, he does not show off his caps and “forces” him to constantly bow and carefully look for them in the grass, which turns the process of collecting mushrooms into a very exciting activity. Secondly, it has the largest size among edible mushrooms and in adulthood becomes quite weighty (more than 1 kg!). And since boletus mushrooms always grow in groups (families), this makes it possible to collect several “respectable” specimens at once in a relatively small area. And thirdly, due to their excellent taste properties, many boletus mushrooms are included in the I and II categories of nutritional value, which allows them to be used for cooking (boiling, frying, pickling and drying) without additional pre-processing.

The most striking representative of the genus Boletus, or Boletus, is considered to be the White mushroom (Boletus edulis) with all its varieties - pine, oak, birch, etc. It has a recognizable appearance typical for boletuses: a massive barrel-shaped leg, thickened at the base, and a large hemispherical or cushion-shaped cap with a tubular hymenophore. Theoretically, the porcini mushroom is one of the most common species of the Borovik genus, so it is often called simply “Borovik”, which, by the way, misleads novice lovers of “silent hunting”. Indeed, from a botanical point of view, it is not always possible to identify the concepts of “boletus” and “ceps”: despite the fact that any porcini mushroom can be called a boletus, not every boletus can show signs typical of a porcini mushroom. The most noticeable difference is that the pulp, which in the porcini mushroom remains white not only when cut, but also when cooked, and even when dried, in many other mushrooms may initially have a yellow tint and turn blue when cut (when pressed). In addition, absolutely all porcini mushrooms are considered tasty and edible, even in raw form (with minimal heat treatment) suitable for consumption. And among other boletus mushrooms there are both edible ones, which can be similarly used for boiling or frying, and conditionally edible, inedible and even poisonous mushrooms, in the fruiting bodies of which, after such minimal heat treatment, toxins that cause intestinal disorders can remain. In truth, for a novice mushroom picker in a “quiet hunt” for boletus mushrooms, the association of these mushrooms exclusively with porcini mushrooms can even work to their advantage. Despite the fact that, depending on the place of growth, the white mushroom may have a different color and in some cases its “identification by appearance” can be difficult, in any case, any false or inedible specimens that suspiciously change color on the cut will not end up in the basket. With this approach, by the way, there is no need to delve into the study of the species diversity of the Borovik genus, which even experienced mushroom pickers call quite complex.

From a botanical point of view, this genus includes mushrooms that have the term Boletus in their name, but many species may have several other scientific synonyms. For example, Semi-white mushroom in the literature it can be found as Boletus impolitus, Leccinum impolitum and Xerocomus impolitus, in the Russian version - as a semi-white mushroom, a semi-white boletus or a yellow boletus. A Bronze boletus(Boletus aereus), which is popularly considered one of the varieties of porcini mushroom, is also called “bronze boletus”, “white hornbeam mushroom”, “dark bronze porcini mushroom”, “dark chestnut boletus”, etc. It is interesting that the Russian names of some species (Dubovik, Satanic mushroom, etc.) officially do not even contain the term “boletus,” although from a botanical point of view these mushrooms are typical representatives kind. The inclusion of the mushroom Moss fly (Xerocomus) into the genus Borovik can be considered a very “rash decision” of some mycologists. Despite some external resemblance with boletus mushrooms, mossy mushrooms are by no means characterized by wavy growth and the presence of a mesh on the stem, and they often grow solitarily. Flywheels are considered relatively safe mushrooms, which can be consumed freshly prepared (boiled, fried), but in dishes they acquire a slimy consistency and have a mediocre taste, therefore they belong to the III - IV category of nutritional value and because of this they are noticeably inferior to many boletus mushrooms.

In addition to the “confusion” in the names, those who want to “hunt” boletus mushrooms often have to deal with the variability of these mushrooms. According to experienced mushroom pickers, even in one forest on an area of ​​one and a half square kilometers Common dubovik(Boletus luridus) can take on different colors. And, as is known, the color of the cap of the porcini mushroom changes with age and depending on the growing conditions. In addition, in different types of boletus, the flesh is colored either white or yellow, and when cut, it can either not change color (like a porcini mushroom) or acquire a blue tint or darken. Understanding all types of boletus mushrooms (and there are about 300 of them!) is not an easy task for a beginner, so ideally it is advisable to collect these mushrooms several times in the company of an experienced mushroom picker who could indicate which of the boletus mushrooms are most common in a certain area , how they are characterized and what variable color forms they can acquire.

In general, when collecting boletus mushrooms, mushroom pickers are advised to focus on the following facts. These mushrooms form mycorrhizae with both coniferous and deciduous trees in relatively mild or temperate climates, and the color of their massive caps can vary from species to species from light white-gray and yellow-brown shades (Fechtner's boletus, semi-white mushroom, maiden boletus and yellow) to rich dark brown, intense chestnut (ceps, bronze boletus) and even pink or violet-red (red boletus, pink-skinned boletus, bicolor, royal, pink-purple). The tubular hymenophore can be yellow, olive and red, depending on the type and age of the mushroom (in young specimens the shade is lighter, in older specimens it is darker and more saturated). The pulp of some species (ceps, Burroughs' boletus) retains an initially white color when cut, but in most boletuses its pale or rich yellow tint quickly changes to blue at the break (oak mushroom, maiden boletus, royal, two-color, yellow, rooted, etc.) . Please note: in oak mushrooms, after turning blue, the flesh gradually darkens, but in bronze boletus, it darkens immediately, without first turning blue. It is interesting that in some types of boletus the color of the leg is usually much lighter than the color of the cap (ceps and its varieties, royal boletus, semi-white mushroom), while in others both legs and caps are colored almost equally intensely (bicolor boletus, pink-purple, pink-skinned , beautiful, porosporous, boletus le Gal, etc.). Some boletuses are found in forests already from the beginning of summer (semi-white mushroom, Fechtner's boletus, porosporous boletus, maiden boletus, royal boletus), and some begin to bear fruit closer to the middle of summer (two-colored boletus, deep-rooting, beautiful-legged, yellow, beautiful, red boletus, etc.) , and usually end by mid-autumn.

Regarding the edibility of boletus mushrooms, I would like to say the following. These mushrooms belong to the tubular ones, which, fortunately, are difficult to confuse with the most dangerous lamellar mushrooms such as fly agaric or toadstool, but they cannot be considered absolutely safe either. As practice has shown, even the most “noble” porcini mushrooms can become the cause of serious poisoning if they were collected wormy, old, began to deteriorate or decompose during storage (transportation) or were poorly sterilized during home canning. Therefore, the quality of mushrooms entering processing must be monitored and the harvesting process must be treated as responsibly as possible. In general, as practice has shown, if these requirements are met, in freshly prepared, pickled and dried form, not only porcini mushrooms show excellent taste, but also the “non-blueing” bronze boletus and “blueing” edible boletus mushrooms - Yellow boletus(B. junquilleus), Royal boletus(B. regius), Maiden's boletus(B. appendiculatus), Fechtner's boletus(B. Fechtneri), Boletus bicolor(B. Bicolor), etc. Most authors prefer to classify oak mushrooms (speckled and Kelle oak mushrooms) and some moss mushrooms as conditionally edible mushrooms. The former deserve this because of their relative toxicity in their raw form, which, as a rule, is eliminated after 15 minutes of boiling, and the latter - because of their mediocre taste when freshly prepared, but very good when dried, as well as in pickles and marinades. .

The so-called red-colored species of boletus, in which the color of the caps or legs contains red or red to a greater or lesser extent, deserves special attention. pink. Among these we can name Beautiful-legged bolete(B. calopus), Boletus bicolor(B. bicolor), Boletus le Gal, or legal (B. legaliae), Beautiful boletus(B. pulcherrimus), Boletus pink-purple(B. rhodopurpureus), Pink-skinned boletus(B. rhodoxanthus), Satanic mushroom(B. satanas), False satanic mushroom(B. splendidus), etc. The fact is that many of these species are much less common than those described above and have not been sufficiently studied. IN scientific literature Most red-colored boletuses are listed as “inedible” or “poisonous.” The same satanic mushroom, which is officially considered a false double of the porcini mushroom, is considered by some authors to be conditionally edible, which after prolonged soaking and cooking (for at least 10 hours) still becomes edible, and by others - as dangerously poisonous, heat treatment of which still does not guarantee 100% destruction of toxins. The problem when collecting red-colored boletus mushrooms is that inedible and conditionally edible species, which theoretically do not pose a serious threat to health, are very similar to their poisonous relatives, so both of them are equally likely to end up in a mushroom picker’s basket. For example, the beautiful-legged bolete, which is considered inedible due to its bitterness, looks like a satanic mushroom; conditionally edible Wolf boletus, which becomes edible after boiling for 15 minutes with a mandatory change of water, looks like a false satanic one; and the completely edible two-color boletus differs from the dangerous poisonous pink-skinned boletus only in the more saturated color of its cap. Despite the fact that expert opinions sometimes differ on the toxicity of red-colored boletus mushrooms, medicine knows many cases of poisoning by these mushrooms, both raw and after cooking. Among the symptoms of poisoning, as a rule, the most common were severe abdominal pain, fever, diarrhea and vomiting, and less often - loss of consciousness or convulsions. Fatalities Due to poisoning with red-colored boletus, not too many have been recorded, but in any case it is not worth neglecting the fact that in an elderly person or child the above-mentioned disturbances in the functioning of the body can already cause serious complications.

To be fair, it should be said that the group of red-colored boletuses can also include the quite “noble” royal boletus and White pine mushroom(B. pinophilus) with their wine-pink caps. But if the first one, turning blue when cut, can still be confused with other (even poisonous) boletuses, then the second one with its “virgin” white flesh, whatever one may say, can be confused with inedible species It's unlikely to work. Considering that most inedible and poisonous boletus mushrooms are heat-loving, they are more likely to be found in Europe, Ukraine, and in Russia - in the Caucasus and the Far East. Please note: even inedible or poisonous boletus mushrooms can have a pleasant mushroom aroma, so during a “quiet hunt” it is better not to rely on this sign. By the way, not only red-colored boletus mushrooms are inedible. A striking example- widespread in Europe Deep-rooted pain(B. radicans), which has a whitish-gray cap and stem and is characterized by a bitter taste that does not disappear even after cooking.

It is obvious that for almost everyone edible boletus within the genus there may be poisonous or inedible " false double" But whether it will be found in the same area and whether it will pose a serious danger depends on what type of boletus mushroom is chosen by the mushroom picker for the “quiet hunt.” Non-hazardous “false boletus” can also be called conditionally edible Pepper oil can, or Pepper mushroom (Chalciporus piperatus), Gorchak, or Gall mushroom(Tylopilus felleus) and Chestnut mushroom(Gyroporus castaneus). Outwardly, any of these mushrooms can be mistaken for a boletus by a beginner, especially since in the chestnut mushroom, even when cut, the white flesh does not change color, although in the other two species it turns from white or sulfur-yellow to pink (turns red). Pepper mushroom and mustard have a strongly pronounced peppery (bitter) taste, which in the first species culinary processing even intensifies, but is not initially bitter chestnut mushroom It acquires bitterness only during cooking, although it loses it when dried. Theoretically, using these mushrooms for food is not dangerous, but cooking them together with boletus mushrooms in a common dish can “spoil” even the best taste of porcini mushrooms.

As you can see, despite the “nobility” of boletus mushrooms attributed to mushroom pickers, for beginners “ silent hunt"They may not be so safe. Therefore, if you do not feel confident in recognizing these mushrooms, and you do not have the opportunity to conduct several “test excursions” with an experienced mushroom picker, it is better to avoid collecting any specimens whose color has even the slightest hint of red. Better yet, focus only on characteristic features porcini mushrooms. After all, according to scientists, these mushrooms are not only tasty and safe, but also have very useful antitumor properties. True, they are lost during heat treatment, but are preserved in dried mushrooms, which, by the way, can be ground into powder and added to absolutely all dishes.

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Boletus is also called the genus of the same name in the Boletaceae family, and the most popular species in this family, which everyone knows by the phrase porcini mushroom. There are both edible and false representatives of this family. Moreover, real boletus mushrooms are a favorite delicacy of adults and children, since the fungus has a high nutritional value, as well as a fairly massive body: a complete dish can be prepared from literally 2-3 fruiting bodies.

Different types boletus mushrooms have a rather dense stem shape and a rounded cap of light shades (from beige to brownish), which reaches 6-7 cm in diameter. The pulp is white when exposed, and may turn slightly blue or red with age. Different parts of the boletus are different to the touch: if the cap has a smooth or velvety texture, then the leg often looks and feels mesh, although it can be smooth.

Boletus mushrooms grow mainly in families of 3-4 mushrooms. Moreover, with age they grow to such large sizes that finding even one mushroom is a great success. The weight of the fruiting body in the most developed representatives reaches 1 kg.

Taste and nutritional value of boletus

Boletus mushrooms have been collected by mushroom pickers for a very long time, because they are not only nutritious, but also have an excellent aroma and taste. And this despite the fact that the calorie content of the product is extremely low - only 34 kcal per 100 g. This is explained by the large (up to 90%) share of water.

Along with nutrients The pulp also contains vitamins D, C and B1, carotene and riboflavin. Thanks to this, boletus has a complex effect on the body:

• antibacterial;
• tonic;
• antitumor;
• wound healing.

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It is riboflavin that plays an important role in maintaining the health of the thyroid gland, the condition of hair, nails and skin.

Photo gallery

Features of boletus (video)

Edible types of boletus mushroom

Boletus mushrooms are almost impossible to grow in your own plot, so the only alternative is to collect mushrooms yourself. The most popular are several varieties that, in terms of taste, fall into the category of good and excellent.

This is the most famous species, which can be considered a real record holder: its cap is normally from 10 to 30 cm, and in some representatives it grows up to half a meter in diameter. The mushroom has a barrel-shaped stem (height up to 25 cm), the surface of which is mesh (the texture of the cap is often smooth). The color ranges from brown to white, and the skin adheres to the base so tightly that it can be separated only after treatment with boiling water. There are quite a few varieties of porcini mushroom:

• spruce;
• oak;
• birch;
• pine.

Experts also distinguish several forms based on the characteristics of their coloring and lifestyle:

• early;
• late;
• lemon yellow;
• special;
• orange-red;
• smooth-legged;
• Arctic and others.

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The Arctic form even grows in the mountain tundra of the Khibiny Mountains, located in North-West Russia. This species can be found at an altitude of 500-700 meters above sea level.

In general, the porcini mushroom is a cosmopolitan species– i.e. living organisms distributed everywhere: from Scandinavia to Southern Europe, everywhere in Russia, from Canada to Mexico and even Iceland. This species does not grow only in Australia and the islands closest to it.

Boletus net

This is a type of porcini mushroom called oak mushroom. It has a netted white leg and a convex light brown cap with a diameter of up to 30 cm. The skin is smooth or velvety, and cracks in dry weather. Color ranges from light to dark coffee tones.

Interestingly, the species appears already in May, and produces fruits even in October. Mainly distributed under beech, oak, and chestnut trees. This species can also be found in linden forests.

This variety is also called Bolet bronze, dark chestnut or dark bronze. The mushroom is quite rare - it prefers only fertile soils and a mild, cool climate, so it can mainly be found in the Black Earth Region.

Ripens from mid-summer to early autumn, grows singly and in small groups of 2-3 mushrooms. Characteristic feature– the color of the cap is dark coffee, almost bronze. The leg is fleshy, mesh, and has classic brown tones.

Boletus bicolor

Perhaps the brightest and most interesting variety of boletus in color. It has a convex, semicircular cap in bright red and coral tones. It is velvety to the touch, so it strongly resembles a ripe peach.

The stem is massive, smooth with white-pinkish flowers. Interestingly, the pulp is white-yellow when cut, but over time it gives bluish tints. This representative is mainly found in North America. In Russia it prefers the Black Earth and Volga regions. You should be careful with less colorful mushrooms - these caps belong to the false variety, which is inedible.

This mushroom is often considered inedible due to its unusual poisonous green or light yellow color. This is completely unfounded - in fact, the species is perfectly suited for humans. The cap is from 5 to 17 cm in diameter, convex at first, but becomes flatter with age. In conditions of high humidity, it acquires a slimy texture, which is completely normal.

Distinctive feature– the pulp smells almost nothing, and when cut it quickly acquires blue shades. In Russia it is found only in protected area Ussuri region; also grows in Europe - but only in Western countries.

Royal boletus

In the Caucasus and the Russian Far East you can find this rare variety, which has a characteristic appearance. The fruit bodies have a pinkish cap, reminiscent of new potatoes in color, and the stem is light yellow. At the same time, the main pulp is concentrated in it - up to 15 cm in height, up to 6 cm in diameter.

The fruit body has a rich aroma and excellent taste. Ripens throughout the summer until mid-autumn.

How to quickly find boletus in the forest (video)

What does a false boletus look like?

Boletus and porcini mushrooms have a fairly characteristic appearance - a regular fruiting body, a fleshy cap of light beige, brownish shades and a thick stalk of white and light yellow color, usually with a mesh covering.

However, when going into the forest, you should carefully study the false varieties of boletus, which are in many ways similar in shape to the real ones. An inexperienced mushroom picker risks making mistakes, so you should remember very simple rule: “If you’re not sure, don’t take it.”

The false form is also called the satanic porcini mushroom; Here are some signs that it can be distinguished from the real one:

1. The leg is reddish, pink, with a mesh covering; resembles a young potato tuber.
2. The pulp is loose, watery (in white it is always dense).
3. The cap is whitish, with poisonous green or yellow hues.
4. When broken, the flesh very quickly changes color - from white to blue, red or pinkish.
5. The satanic double is found in uncharacteristic white alder trees or under poplars, as well as in bushes.
6. When cut, adult mushrooms produce a rather bad smell, which even old whites don’t smell like.

Thus, the first signs that most clearly indicate a satanic double are bright colors uncharacteristic of true whites: from orange to brick red.

PLEASE NOTE

Sometimes mushroom pickers recorded such strange cases, when under the same tree both a satanic mushroom and a true white mushroom grew nearby, and they were completely indistinguishable in color. In these cases, it is palpation that helps: the pulp of the false type is always loose. And one more reliable test - the white flesh does not turn blue when cut.

Why is the boletus mushroom called that?

If we decipher it literally, then boletus is a mushroom growing in a forest, i.e. V coniferous forests(mostly pine forests on sandy and sandy loam soils).

As for the phrase “ceps” (often called simply white), it is obvious that its origin is associated with white flesh, which does not turn blue or red when broken, unlike false varieties.

There is another version of the word "white". Since this species has long been considered a delicacy, it is served at the table of “whites”, i.e. honorable people. In addition, white is the opposite of black mushroom (meaning edible mushrooms, but less valuable in terms of nutritional properties).

Useful properties of boletus (video)

Places and times for collecting boletus mushrooms in Russia

In order to collect the largest harvest of boletus mushrooms and not return home empty-handed, All you need to do is know a few tricks:

1. By weather conditions the most suitable summer is moderately hot (up to 26 o C) during the day and very humid - with plenty of rain; Temperature changes and frosts are undesirable.
2. Collection sites largely depend on climate. If the summer is quite humid, then they look for it in clearings, hills, hills - away from trees. If the summer is dry, then mushrooms are more often found in lowlands, near tree roots, and also in dense grass.
3. According to the collection time - from mid-summer until the onset of the first frost (until the end of September).
4. They are collected mainly in coniferous forests (pine and spruce forests), but can also be mixed with oak and birch trees.
5. Finally, preference should be given not to dense forests with strong shade, but to lightly shaded areas.
6. As for the specific zone, in Russia porcini mushrooms and boletus mushrooms are distributed everywhere - from European territory to Western and Eastern Siberia, as well as by southern regions Far East and less often - in Chukotka and Kamchatka.

Thus, knowledge of collection places and the rules for distinguishing real boletuses from false ones will help even a novice mushroom picker to collect good harvests and replenish the menu with these really tasty and nutritious mushrooms.