The structure of a porcini mushroom, drawing and diagram. When and in what forests do porcini mushrooms grow? What does a porcini mushroom look like?

Gall mushroom is a representative of the Boletaceae family, genus Tilopil.

The Latin name of the mushroom is Tylopilus felleus.

In addition, the mushroom is called bitter mushroom, false porcini mushroom, bitter mushroom, hare mushroom. These are inedible mushrooms.

In appearance, bitterberry resembles porcini mushroom. The diameter of the cap of the false porcini mushroom is 4-10 centimeters, sometimes it can reach 15 centimeters.

The cap has a hemispherical shape, but as it grows it becomes rounded, cushion-shaped and spread out. The surface layer is finely fibrous, initially pubescent. In wet weather the surface becomes sticky. The color of the cap can be yellow-brown, light brown, gray-ocher or dark brown.

The height of the gall fungus stalk ranges from 3 to 12.5 centimeters, with a thickness of 1.5-3 centimeters. Its shape is cylindrical or club-shaped, the base of the fibrous structure is swollen. The color of the leg varies from cream to yellow-brown. Upper part the legs are creamy yellow or whitish, while a distinct dark brown, brown or blackish mesh is clearly visible. The leg is massive and strong, filled with whitish pulp.

When cut, the flesh turns red. The taste of the pulp is bitter, the smell is weak. The pulp of the bitter mushroom is practically never wormy, which is why the mushroom looks attractive. The tubular layer adheres to the stalk. At first the tubes are whitish in color, but then become pink and dirty pink. The pores are angular or round in shape, and when pressed they turn red or brown.

The spore powder is pinkish or pinkish-brown. The spores are smooth, ellipsoidal in shape, without color or gray-pink tone.

Places where the false porcini mushroom grows

Gall fungi form mycorrhizae with deciduous and coniferous trees. Most often they grow in coniferous forests, on fertile acidic soils, sandstones and light loams. They are often found on the bases of trees and rotten stumps.

False porcini mushrooms grow on all continents. They bear fruit from June to October, but when early frosts Fruiting may end as early as September. They live in small groups or individually. These are fairly common mushrooms in middle lane Russia, they can be found in any region of our country.

What mushrooms are gall mushrooms confused with?

Young hare mushrooms have colorless pores, so they are confused with boletus mushrooms, but the former do not have scales. In addition, the gall mushroom is similar to the boletus mushroom, but it can be distinguished due to its darker color and mesh on the stalk.

Is gall mushroom edible?

The gall mushroom is inedible, since its pulp is too bitter, and during heat treatment the bitterness not only does not disappear, but also intensifies. When hit small amount mushroom on the tongue occurs strong feeling burning. There are several theories about where this bitterness comes from, which cannot be destroyed by any culinary method.

Most likely, the pulp of this mushroom contains toxic substances that destroy liver cells. Because of this, symptoms of bittergrass poisoning may appear weeks or even months after eating them. Poisoning with hare mushrooms is quite rare, since they are so bitter that hardly anyone will eat them. Most often, poisoning is observed when false porcini mushrooms are salted or pickled, since in this case the bitterness can be masked with vinegar and various seasonings.

Symptoms of poisoning with false porcini mushroom

As noted, some mycologists consider the false porcini mushroom inedible form, but they are also non-poisonous. Scientists are of the opinion that these beautiful mushrooms It is impossible to eat only because of the excessively bitter taste.

But foreign mycologists refute this theory; they believe that the gall fungus secretes toxic substances, quickly absorbed into the blood. Moreover, toxic substances enter the body not only when mushrooms are eaten, but also through tactile contact. These poisons reach the liver cells, where they have a destructive effect on them.

A day later, after a mushroom picker tries these mushrooms “on the tongue” while picking, he may feel weak and dizzy. Subsequently, these symptoms disappear. A negative consequences appear only after a few weeks. A person has problems with the secretion of bile, and the functioning of the liver is disrupted. If it enters the body large number toxins, liver cirrhosis may develop.

That is, it is easy to conclude whether gall mushrooms can be eaten. It’s not for nothing that even worms, insects and animals don’t try to taste them.

Edible gall fungus lookalikes

The edible counterpart of the gall mushroom is the true porcini mushroom, boletus and boletus. Distinctive feature gall fungus is the color of the spongy substance that is found with reverse side hats. In addition, the false porcini mushroom has a pink tint, and when cut, the stem quickly turns brown. There is also a brown mesh on the leg.

It is not worth collecting these mushrooms, since even if a small piece of bitter mushroom gets in contact with other mushrooms, the dish becomes unbearably bitter and its taste is irrevocably spoiled.

Not everyone knows about the existence of false porcini mushrooms, and only an experienced mushroom picker will understand how to distinguish them. In autumn, many people like to collect the gifts of the forest, preferring the king of mushrooms. That is why cases of poisoning with these products are not uncommon in the fall. Poisonous mushrooms often disguised as ordinary edibles, and identifying the differences between them is difficult, but possible. To do this, you need to listen to the recommendations of more experienced mushroom pickers, read and study encyclopedias with descriptions. You need to understand well that for every mushroom there is a double that should not be eaten under any circumstances, and sometimes even harvesting such a “harvest” is dangerous and can lead to poisoning.

When collecting porcini mushrooms, you need to be careful not to collect dangerous false specimens.

Signs of real porcini mushrooms

A real porcini mushroom, which is adored by all mushroom pickers without exception, has beautiful shape, subtle nutty taste and will attract the pleasant aroma of a forest dweller. It can be boiled, fried, dried, pickled, or even eaten raw. Its cap looks like a hemisphere and can reach 30 cm in diameter. The leg looks like a barrel, widening downwards.

It grows in both coniferous and deciduous forests, which can slightly change it appearance. The color of the stem can vary from white to brown, and may coincide with the shade of the cap, which also varies from white to brown. The tubular layer is always white, but turns yellow over time.

The type of porcini mushroom, which is often called boletus, has a slightly different color: the cap is almost always white (sometimes with a slightly yellow tint) and reaches a maximum of 15 cm, the lower layer of the cap is also white, and over time it turns slightly yellow. The leg is pale brown in color and has a white mesh at the top. Mushrooms love cool weather and can grow singly or in entire families under trees, on the edges of forests, or even along roads.

What makes them attractive to mushroom pickers is their pulp, delicate taste and aroma. The main features of a real porcini mushroom include the following:

The color of the tubular layer can be white, yellow and olive. Other colors are not acceptable.
The pulp is dense, has no taste or smell (only a slight aroma), white when cut, does not change this color when cooked.
They are often eaten by worms and slugs.
It is better to collect young plants that have not yet lost taste qualities and do not have traces of decay dangerous to the body.

Real porcini mushrooms have a truly royal taste and aroma. It is very important to be able to distinguish real mushroom so as not to bring home and eat a false one, which can be deadly.

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Signs of gall fungi

A false mushroom can mislead not only a novice in harvesting a forest harvest, but also an experienced mushroom picker. It is very similar to the real thing, it can grow in any forest, and next to it there may be quite harmless edible companions. This mushroom looks quite presentable, so it often ends up in a basket, and subsequently on the table, which can lead to serious poisoning. The gall type of false porcini mushroom is also called bitterling; scientists attribute it to the genus Tilopilidae, not boletus. But external resemblance of these species often leads to errors in collection.

The gall mushroom is very similar to the white one in appearance - it has the same massive stem, reminiscent of a barrel, the tubular layer is similar to that of the real white one. However, it may have a pinkish or off-white tint, which is not typical for porcini mushrooms. The main difference from white is that the flesh of the gall type becomes slightly pink when cut, in the case of white this does not happen. The gall mushroom has a dark mesh on the stalk, which can help distinguish it from the real thing. But the main difference that helps determine gall is the bitter taste, which intensifies during heat treatment.

Scientists from Europe believe that gall fungus is extremely dangerous to health and do not recommend eating it even after prolonged soaking, after which the bitterness disappears. They believe that this type contains toxins that can penetrate the human blood even when touching the plant with your hands. That is why it is recommended not to even try such forest gifts, but to inspect them thoroughly and, if there are no worms and slugs, refuse to collect them.

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Satanic mushroom

When it comes to poisonous copies of porcini mushrooms, one cannot help but recall one of their most dangerous varieties - the satanic mushroom. In rare cases, this type of plant, classified as a boletus genus, ends up in mushroom pickers' baskets. This species is considered one of the most poisonous. Ingestion of only 1 g of this plant into the human body leads to severe food poisoning.

By appearance satanic mushroom resembles boletus mushrooms, which are considered edible. Like boletus, it has a thickened stem and a rounded cap. The cap is usually velvety and rough. Its color can vary depending on the place of growth: there are whitish, grayish, olive-gray, dirty gray, yellowish or ocher shades may appear. The last 2 shades are the main reason for a mushroom picker to accept this false mushroom for edible. The stem of the satanic mushroom is colored bright yellow-red on top, bright red in the middle, and brown-yellow at the base. The tubular part is yellowish at the very beginning, then becomes orange, then rich red with a greenish tint or brownish-red. The pulp is yellow or white and immediately turns blue or pink when cut. The flesh on the stem is colored red. In old mushrooms it has a tart bad smell.

Due to the fact that, starting from young, the satanic mushroom produces and concentrates poisons in its tissues; eating 10 g of raw pulp is enough to cause extensive paralysis of the central nervous system in a person and subsequent inevitable death. Since heat treatment methods used in the household (such as soaking and cooking) do not completely remove dangerous poisons From these plants, while still in the forest, the mushroom picker should decide not to collect this type of mushroom, like all other dubious or unknown species.

White mushroom (lat. Boletus edulis) is a type of fungus that belongs to the department Basidiomycetes, class Agaricomycetes, order Boletaceae, family Boletaceae, . This is the most colorful representative of the mushroom kingdom. The abbreviated name of the mushroom is simply “white”, some call it boletus. Even inexperienced mushroom pickers easily recognize the “forest celebrity” and fill their baskets with it.

Why is the porcini mushroom called white?

The white mushroom got its name in ancient times, when mushrooms were often dried rather than fried or stewed. The marbled pulp of the porcini mushroom, even after heat treatment and drying, remains perfectly white. People noticed this feature and called the mushroom with a dark cap white. Another version of the name is associated with the contrast of the porcini mushroom with the less tasty and less valuable “black” mushrooms, the flesh of which darkens when cut.

White mushroom - description and photo, characteristics and properties

hat

All mushrooms of the boletus genus have a strikingly delicate aroma and piquant taste.
The brownish-brown cap of a mature porcini mushroom grows on average to 7-30 centimeters in diameter. But in certain latitudes, subject to heavy rains and mild temperature regime Porcini mushrooms with a cap diameter of 50 centimeters also appear.

Determining the age of a mushroom is quite simple: the cap of a young porcini mushroom has an almost artistically designed convex shape; overripe mushrooms are flatter, sometimes even prostrate in appearance. The surface of the porcini mushroom cap in most cases has a pleasant to the touch, slightly velvety texture; the upper skin is tightly connected to the pulp, so it is difficult to separate from it. In dry and windy weather, the cap becomes covered with a network of small but deep wrinkles or cracks, which leads to damage to the internal pores of the mushroom. IN rainy weather a thin film of mucus can be seen on the top of the cap. The color of the porcini mushroom cap can vary - from reddish-brown to almost milky white. How older mushroom, the darker and denser the cap becomes, and the skin acquires a characteristic roughness.

Pulp

The pulp of a ripe porcini mushroom is dense, juicy and mostly fleshy, attractive white. In old mushrooms, it turns into a fibrous structure, the shade of the pulp acquires a slightly yellow or light beige tone.

Leg

The height of the leg of the porcini mushroom is small, reaching an average of 12 centimeters, but you can also meet “tall” representatives, the leg of which reaches 25 centimeters in height. The diameter of the stem is 7 cm, less often - 10 cm. A distinctive feature of the porcini mushroom is the shape of its stem: it is barrel-shaped or club-shaped, over time in old mushrooms it becomes cylindrical, slightly elongated in the center and thick at the base and cap. Its color varies from white to deep brown, sometimes with dark red spots. There are porcini mushrooms, the colors of the caps and legs of which are almost completely identical. Often, at the base of the cap, the stem has a network of light, thin veins, sometimes almost indistinguishable against the main background of the skin.

Blanket and spore powder

There are no remains of the porcini mushroom’s cover – the base of the stem is perfectly clean.
The spore powder is a juicy olive-brown hue, the spores of porcini mushrooms themselves are shaped like a spindle, their dimensions are amazingly tiny: 15.5 x 5.5 microns. The tubular layer is light, then turns yellow, acquiring an olive green hue.

Where do porcini mushrooms grow?

Porcini mushrooms grow on all continents, with the exception of arid australia and cold Antarctica. It is found throughout Europe, Northern and South America, in Mexico, in the territories of China, Japan and in the northern regions of Mongolia, in North Africa, in the British Isles, in the Caucasus, Kamchatka, Far East, in the middle and southern latitudes of Russia. Very often, porcini mushrooms can be found in the northern taiga, in the European part of Russia and in the Far East.

When and in what forests do porcini mushrooms grow?

The growth cycle of porcini mushrooms is very variable and depends on the place of growth. Porcini mushrooms begin to grow in May or June, and the abundant appearance of mushroom islands ends late autumn– in October-November (in warm regions). IN northern regions The white mushroom grows from June to September, with mass collection beginning in the second half of August. Growth phase white boletus quite long: in only a full week he reaches mature age. Mushrooms grow in families or ring colonies, so meeting even one porcini mushroom in the forest often promises sure success for a mushroom picker.

Porcini mushrooms grow in both coniferous and deciduous or mixed forests under trees such as spruce, pine, oak, birch, hornbeam, fir. Porcini mushrooms can be collected in places covered with moss and lichen, on sandy, sandy loam and loamy soils, but these mushrooms rarely grow on swamp soils and peat bogs. White mushroom loves sunlight, but it can also grow in dark areas. The mushroom grows poorly when the soil is waterlogged and daily air temperatures are low. Whites rarely grow in the tundra and forest-tundra, forest-steppe, and in steppe regions whites are not found at all.

Types of porcini mushrooms, names and photos

Among porcini mushrooms, the following varieties are considered the most famous:

Porcini mushroom (net boletus) (lat.Boletus reticulatus )

Edible mushroom. It looks similar in appearance, has a cap of brown or ocher color, sometimes with an orange tint, located on a short cylindrical stem. The mesh on the mushroom stem is white or brown. The cap has a diameter of 6-30 cm. The flesh is white.

The reticulated porcini mushroom is found in beech, oak, hornbeam, and chestnut forests of Europe, North America and Africa, and in Transcaucasia. Occurs in June-September, but not too often.

White mushroom dark bronze (copper, hornbeam) (bronze boletus) (lat. boletus aereus)

An edible type of porcini mushroom, it is distinguished by a very dark brown color of the cap and stem - sometimes they are almost black. On the leg there is a mesh, first white, then walnut. The leg has a cylindrical shape. The flesh of the bronze porcini mushroom is white, does not change color when cut, is dense, with a pleasant smell and taste.

The dark bronze porcini mushroom can be found in oak, beech, oak-hornbeam forests from July to October, and is common in western and southern countries Europe, often found in the United States.

White birch mushroom (spike mushroom) (lat. Boletus betulicol a )

A special feature of the species is the very light, almost white color of the cap, which reaches 5-15 cm in diameter. Less commonly, its color has a slightly creamy or light yellow tint. The stem of the mushroom is barrel-shaped, white-brown in color, and has a white mesh in its upper part. When cut, the mushroom does not turn blue; the flesh of the mushroom is white.

It grows exclusively under birch trees and is found throughout its habitat, where there is birch forests and groves, along roads and on the edges. Fruits from June to October singly or in groups. It often grows throughout Russia, as well as in Western Europe.

White pine mushroom (pine mushroom, boletus pine-loving) (lat. Boletus pinophilus)

A type of porcini mushroom with a large, dark-colored cap, sometimes with a purple tint. The cap has a diameter of 6-30 cm. The flesh of the mushroom under the thin skin of the cap has a brownish-red color; in the stem it is white and does not turn blue when cut. The stem of the mushroom is thick, short, white or brown in color, and has a light brown or reddish mesh.

White pine mushroom grows in pine forests on sandy soils and in the mountains, less often in spruce forests and deciduous forests, found everywhere: in Europe, Central America, Russia (in northern regions European part, in Siberia).

White oak mushroom (lat. Boletus edulis f. quercicola)

A mushroom with a brown cap, but not with a brownish, but with a gray tint, sometimes light spots are “scattered” on the cap. The pulp of this species is loose and less dense than that of other white varieties.

Oak porcini mushroom can be found in the oak forests of the Caucasus and Primorsky Krai; it is often found in central Russia and its southern territories.

White spruce mushroom (lat. Boletus edulis f. edulis)

The most common type of porcini mushroom. The leg is elongated and has a thickening at the bottom. The mesh reaches a third or half of the leg. The hat has a brown, reddish or chestnut color.

The spruce porcini mushroom grows in fir and spruce forests in Russia and Europe, except Iceland. The white mushroom appears in June and bears fruit until autumn.

Beneficial properties of porcini mushrooms, vitamins and minerals

Due to its high mineral content, porcini mushroom is one of the most popular and healthy mushrooms. What are the benefits of porcini mushroom?

First of all, the pulp of the porcini mushroom contains the optimal amount Selena, capable of curing cancer in the early stages.
Ascorbic acid, which is contained in white, is necessary for the normal functioning of all organs.
The aromatic, delicious white pulp contains calcium, vital for the human body iron, and also phytohormones, allowing to reduce inflammatory processes in the body.
Riboflavin, which is part of the porcini mushroom, helps normalize the functioning of the thyroid gland, and also improves the growth of hair and nails.
B vitamins contained in white have a beneficial effect on the nervous system, energy metabolism, memory and brain function, protect skin and mucous membranes from infections, are responsible for sound sleep, good mood and appetite.
Lecithin porcini mushroom is beneficial for atherosclerosis and anemia, helps cleanse blood vessels of cholesterol.
The value of porcini mushroom also lies in the presence B-glucan, an antioxidant that protects the human immune system and fights fungi, viruses and bacteria.
Ergothioneine as part of porcini mushroom, it stimulates the renewal of body cells, and is also beneficial for the kidneys, liver, eyes, and bone marrow.
The porcini mushroom also perfectly stimulates the secretion of digestive juices.

Porcini mushroom is low in calories, consists of 90% water, is perfect for drying, it is fried and stewed, and pickled for future use in the winter. The taste of the cooked pulp is unusually soft; immediately after cleaning, it emits an attractive mushroom smell, which only intensifies after heat treatment. The white mushroom has the strongest aroma after proper drying when the pulp gradually loses moisture.

Any mushroom is quite difficult for human digestion. But it is dried porcini mushrooms that are most accessible for digestion, since in dried form, the human body absorbs up to 80% of porcini mushroom proteins. This is the form of the mushroom that nutritionists recommend.

Harm of porcini mushroom

The white mushroom is edible mushroom, but they can also be poisoned in several cases:

Porcini mushroom contains chitin, which is difficult for children, pregnant women, and people with diseases to digest. digestive system and kidneys. Even porcini mushroom broth can lead to exacerbations.
Porcini mushrooms, like any other mushrooms, accumulate toxic heavy metals contained in the soil. That is why you need to be careful and under no circumstances collect mushrooms growing within the city or near industrial enterprises, landfills, waste, or near highways.
The third reason for feeling unwell when eating porcini mushrooms is the occurrence allergic reaction for fungal spores.
And, of course, poisoning can result from the consumption of poisonous and dangerous double porcini mushroom, which is called gall mushroom or mustard.

The simplest advice for people who do not understand mushrooms and may confuse a porcini mushroom with a gall mushroom is not to collect mushrooms that turn blue (pink, red) when cut and have a bitter taste!

False porcini mushroom (gall mushroom). How to distinguish a white mushroom from a false one?

Pulp

One of the main differences between porcini mushroom and false gall mushroom is the color of the cut. When cut, the flesh of the gall fungus darkens and becomes pinkish-brown. The pulp of the porcini mushroom does not change color and remains white.

Leg

The gall mushroom has a rather bright mesh-like pattern on its stalk, which the edible porcini mushroom does not have.

Hymenophore

The tubular layer of the false porcini mushroom is pinkish in color, while that of the true porcini mushroom is white or yellow.

Tubular layer of porcini mushroom

Taste

The false white mushroom is bitter, unlike the edible white mushroom. Moreover, the bitter taste of the gall fungus does not change when boiling or frying, but may decrease when pickling due to the addition of vinegar.

Read about the poisonous false porcini mushroom.

False white mushroom

The porcini 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 the porcini mushroom is boletus, less commonly, cow mushroom. It grows mainly in Eurasia and North America, sometimes found in Syria and Lebanon. The porcini mushroom can reach enormous 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 other “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.

Porcini mushrooms are valued for their taste and nutritional properties. At proper preparation this is a real delicacy. This mushroom belongs to the first category mushrooms. This means that it is absorbed by the human body better than other mushrooms, and this is undoubtedly much more important than just the content of useful substances. But porcini mushrooms are fine with this too. Porcini mushrooms contain more riboflavin than others, a substance responsible for the health and growth of nails, hair, skin and the health of the body as a whole. Riboflavin is especially important for maintaining normal thyroid function. Dried porcini mushrooms contain the alkaloid hercedine, which is used in the treatment of angina pectoris.

Porcini mushroom, like all mushrooms of the first category, is actively used in cooking, both fresh (fried, boiled) and dried, salted and pickled. Dishes made from porcini mushrooms can be prepared 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 provide a clear, clean broth.

If we talk about preparations for future use, then best method preserving porcini mushrooms - drying. It is in dried mushrooms that they are best preserved useful substances. The collected mushrooms are cleared of soil and debris. U large mushrooms The stems are separated from the caps; if the mushrooms are very small, they are left whole. You can dry porcini mushrooms in drying chambers or ovens. At the beginning of drying, a temperature of 50-60° is recommended, at the end - 70-80°. Mushrooms can be dried in dehydrators or ovens in 4-6 hours. Dried porcini mushrooms in the best possible way retain their taste and nutritional properties, they can be eaten as crackers without additional processing. A wonderful, aromatic mushroom soup can be cooked in winter by first 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. The water in which dried porcini mushrooms were soaked or boiled can be used for sauces.

In addition to drying, porcini mushrooms can be frozen (the second simple method after drying is for those who have freezers), as well as marinate and salt. Heat treatment mushrooms for harvesting - this is, of course, good, but all the “salt” is in fresh mushrooms. Their aroma and taste are much superior to pickled and salted mushrooms. There are many folk and original recipes for dishes made from fresh porcini mushrooms. In addition to Russian cuisine, porcini mushrooms are very popular in French and Italian cuisine.

Recipes for dishes with porcini mushrooms

Ingredients:
1 cup pearl barley,
2-3 potatoes,
2-3 carrots,
1-2 onions,
250-300 g of porcini mushrooms,
butter, sour cream,
herbs, seasonings and salt - to taste.

Preparation:
Cook pearl barley for about 3-4 hours over low heat until the broth becomes thick. Cut the mushroom stems into slices and fry with onions over low heat. It is better to fry in a frying pan with thick walls to “simmer” the contents. Add some salt. 20 minutes before the end of cooking, add the grains cut into pieces. average size potatoes, carrots and mushroom caps. Then add the contents of the frying pan into the soup and cook for another 2-3 minutes. Add seasonings to taste. TO mushroom soup black allspice works well and bay leaf. Add a spoon butter. Cover with a lid and let sit for 20-30 minutes. Serve the soup in deep bowls, adding a spoonful of sour cream and sprinkling with parsley and dill.

Ingredients:
approximately equal amounts of potatoes and porcini mushrooms,
butter, sour cream - to taste,
bay leaf, coriander, allspice - to taste.

Preparation:
Cut adult mushrooms (with slightly greened core) into cubes. Cut the potatoes into the same cubes. Place them in cold water, bring to a boil, add salt, add spices and cook until the potatoes are ready, plus another 10 minutes - the potatoes should soften a little. The resulting result in the form of a puree soup is served with pieces of butter and sour cream to taste. It is important to maintain strict minimalism in the recipe and not add onions or strong-smelling seasonings “for potatoes” or “for mushrooms”. What is important in this dish is the balance of mushroom and potato flavors.

Ingredients:
400 g finely chopped porcini mushrooms,
300-400 g chicken broth with rosemary, pepper or other spices,
50 g chopped nuts (hazelnuts or pecans)
50 g leeks,
2 tbsp. butter,
2 tbsp. rice flour,
1 tbsp. sherry (or other wine),
sour cream to taste.

Preparation:
Cook 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 rice flour. Stirring constantly, add the chopped nut-mushroom mixture and sherry and simmer for 15-20 minutes. At this point, the dish can be cooled and stored in the refrigerator for 2-3 days to smooth out the flavor. Next, add sour cream and heat over low heat, avoiding boiling. Garnish with nuts before serving.

Ingredients:
100 g porcini 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.

Preparation:
Cut the mushrooms into cubes, the tomatoes into slices and remove the seeds. Preheat the oven, grease a baking sheet olive oil, place mushrooms and garlic on it, stir and bake for 15-20 minutes until light brown. Let the mushrooms cool and mix with other ingredients.

Ingredients:
fresh porcini mushrooms,
flour,
olive oil.

Preparation:
Cut the mushrooms into slices and roll them in flour. To moisten the flour and crisp up the mushrooms, dip each slice in cool water and fry in hot oil until golden brown. Dry the mushrooms in absorbent paper, add salt and serve hot.

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.

Preparation:
Heat Marsala to a boil, pour over dried mushrooms and leave for an hour. Grind the cheeses and mix with flour. Rub an enamel saucepan or fondue pot with garlic, pour in white wine and place over low heat. When the wine is almost boiling, add the cheese in small portions, making sure it has time to melt before adding the next portion.

Squeeze the mushrooms from the wine and cut them into small pieces. Add mushrooms and freshly ground pepper to the fondue. Serve the fondue with several types of bread and sausages.

Together with the beloved porcini mushroom in the same places and at the same time in favorable conditions a poisonous false white, mushroom Judas or, as mushroom pickers often call him, “Satan” appears. Since it so skillfully disguises itself as a real porcini mushroom, popular among the people, but is also poisonous, it is called satanic. Finding a clearing replete with porcini mushrooms is considered great luck, however, their collection should be treated with a certain degree of caution, because a meeting with poisonous double can become very dangerous. In its shape and size, Satan is very similar to a white mushroom, but it has distinct visual differences, so it is not easy to mistake it for a white mushroom.

Among its main features are a reddish tuber-like leg, like a fly agaric, which has a thickening at the root, a whitish cap, different from the brown one characteristic of a real boletus, watery pulp (in white it is dense). In addition, at the break, Satan quickly turns blue, red or pink. White pulp will always retain its original color. The Satanic double is often found in alder trees, in bushes, under linden trees, maples and poplars, that is, in places where the white mushroom will not grow.

Although the satanic mushroom may have a whitish, grayish or olive-brown cap and a velvety texture, the important criterion is the color of the stem. The mushroom picker should be wary of all shades of red, from bright orange to red-brown, since any of them is the first sign of Satan in disguise. Be sure to avoid such an individual. When buying or picking mushrooms, you should always pay attention to the cut so as not to harm your health. Old false porcini mushrooms also have an unpleasant odor when cut.

Photo of false white (satanic) mushroom

These and many other signs allow us to make an unambiguous conclusion about which individual was encountered.

It is a known fact that mushrooms, like many other living organisms, are capable of mutating, perfectly adapting to conditions. environment. In this, the satanic double succeeded better than others.

Cases have been recorded when the satanic mushroom changed its color and even shape, with absolute precision reproducing the appearance of the boletus, which grew from the same root as Satan. Moreover, outwardly they were absolute doubles. In this case, you can distinguish them only by feeling, cutting and evaluating the color changes on the cut.

No matter how skilled Satan is at disguise, he cannot change chemical composition of its fruiting body, which means that even a slight blue discoloration of the pulp, despite its similarity to a porcini mushroom, clearly indicates that a poisonous double has been found.

Danger of poisoning

Since the satanic mushroom also belongs to the boletus species, it often becomes prey for inexperienced mushroom pickers. Not only does it relate to inedible mushrooms, it is also poisonous. Satan contains colloidal compounds (toxins dangerous to the human body) and is therefore so poisonous that only 1 g of it can easily cause serious food poisoning. The effect of these toxins has been little studied due to the special ability of the false white to mutate, the development of which depends on the specific conditions of its habitat (soil composition, air, average annual temperature, humidity, plant environment). Based on all these conditions, it is impossible to model the behavior of the human body for each specific case of poisoning with false boletus.

Those who suffer most from poisoning are nervous system, which indicates the presence of a hallucinogenic effect that occurs under the influence of poisons. An adult who confuses a false mushroom with a porcini mushroom experiences symptoms of acute food poisoning that last up to 3 days:

nausea,
vomit,
diarrhea,
toxicosis,
limb spasms,
headaches,
poor general health.

Due to the unpredictability of the effect produced by the poison on the body, completely different symptoms may appear:

hallucinations,
sudden mood swings,
visions
severe depression,
complete loss of self-control or memory,
a kind of lethargic sleep. (the victim, having spent up to 72 hours in a state of sleep, does not remember at all what happened to him)

As can be seen from the above description, we can say that this mushroom is a very insidious and little-studied poisonous representative that grows in the forests of our country. It is not only poisonous and unpredictable, but is also a double of a very common and popular mushroom.

Going to quiet hunt, you should be extremely careful when picking mushrooms and strictly adhere to the main rule: “If you’re not sure, don’t take it!”

If you mistakenly put a false porcini mushroom in your basket and eat it, the first symptoms of poisoning (stomach pain, vomiting, nausea, severe diarrhea) may appear within 20-30 minutes. If after eating any mushrooms at least one of the listed symptoms appears, you should call a doctor to do everything necessary to rid the body of toxins.