White mushroom: benefits and harm to the body

White mushroom is an excellent delicacy for any table. But in addition to excellent taste, it has a lot of useful properties.

What does the white mushroom look like and where does it grow

White mushroom (other names: boletus, capercaillie, ladybug) belongs to the family of boletus. His hat is beautiful - convex, although with age it becomes flat. Its diameter can reach thirty centimeters. The outer side is most often smooth, occasionally there are wrinkles. If the temperature is high, then the hat tends to crack.

The color of the hat may vary depending on where the mushroom grows:

1. In a pine forest it is chocolate, sometimes with a pink fringing.
2. The fir-tree is brown; green tint is possible.
3. Among the deciduous trees, the hat is light; the color contains yellow ocher.

The flesh of the cap is dense, in young mushrooms it is light, in older ones it turns yellow. When the mushroom is cut, the color does not change.

The taste and smell of raw porcini mushrooms are poorly expressed. When it is boiled or dried, the aroma is very pronounced, pleasant.

The foot can reach a height of 8-12 centimeters, in width - up to 7 centimeters. The surface of the legs is brownish, with a white or red tint.

A white mushroom can grow next to various trees, but most often it can be found in a pine tree, among birches, oaks, firs.

Varieties

There are several varieties of ceps. The main ones:

1. Spruce - large specimens reaching two kilograms. The hat is mostly chestnut brown with a wrinkled top. Such mushrooms should be harvested from the beginning of summer until the autumn month of October. Neighbor usually next to the Christmas trees.
2. Oak - medium-sized mushrooms, with a hat of a grayish tint, with light spots. With high humidity, the surface of the fungus is shiny, slightly mucous. Representatives of such mushrooms grow next to oaks, they can be harvested from early May to October. Distributed mainly in southern Russia, in the Caucasus.
3. Birch - large mushrooms, the diameter of the cap can reach 27 centimeters. The color of the mushroom is light, sometimes the hat is wrinkled and cracked. It grows in all forests of the European part of the Russian Federation, in the Caucasus, in the tundra. The main thing is that there are birch trees or, for example, aspen trees nearby. The collection period is from June to October. Sometimes they can be found in late autumn.
4. Pine - the description of these mushrooms is similar to the general description of ceps. They grow near pine trees, prefer sandy soils.

Why is a white mushroom called white

This name seems strange to many, as ceps can rarely be found in ceps. The secret of this name is very simple: everything except the top (cap) in this mushroom is white. And during cooking, the flesh of the porcini mushroom remains white.

How to distinguish a false white mushroom from a real one

People who like the taste of porcini mushrooms must be able to distinguish them from false ones so that collecting does not lead to negative health consequences.

General qualities for all types of real porcini mushrooms:

1. The pulp of a real porcini mushroom either has a pleasant mushroom aroma or has no smell at all.
2. The white color of the pulp is unchanged after cutting, cooking, drying.
3. The tubular layer (located under the cap) can only be yellow, white or olive in color.

You can confuse a real porcini mushroom with a bile or satanic mushroom. Characteristic features of the satanic mushroom:

• the leg is barrel-shaped;
• the tubular layer of the cap may be reddish or orange;
• the flesh after cutting very quickly turns blue;
• old mushrooms smell like rotten onions.

Signs of bile fungus:

• the tubular layer may be dirty gray or pink;
• the flesh after cutting becomes very pale pink;
• the taste of the mushroom is very bitter.

False mushrooms are very dangerous if you eat them raw. If a person eats even 10 grams of a satanic mushroom, he is quickly paralyzed, and soon the person will die.

What is the difference between porcini mushroom and boletus

Borovik is the name of the genus mushrooms. A cep is a type of fungus belonging to this genus. Some differences they still have:

1. Boletus (if this is not a white mushroom) can reach huge sizes, up to three kilograms. However, among the ceps occasionally there are unique specimens weighing up to 7 kilograms.
2. Raw boletus smells of carboxylic acid. The cep has no smell, except for a pleasant mushroom aroma.
3. Sometimes a white mushroom is called boletus. This is not an exact name, as there are other mushrooms in this genus. But in general, the name is not erroneous.

Composition and calorie content

The composition of porcini mushrooms is very rich in vitamins, minerals and other beneficial substances:

1. Macronutrients present in the composition: potassium, calcium, magnesium, chlorine, phosphorus, sodium, sulfur, silicon, manganese.
2. The main trace elements: iron, rubidium, fluorine, chromium, cobalt.
3. The main vitamins: B1, B2, B5, B6, B9, C, E, PP, niacin.

The calorie content of porcini mushrooms is low: only 100 kilocalories per 100 grams of product. Of course, it increases if the mushrooms are fried on vegetable or animal fats.

Useful properties of cep

Due to the huge amount of vitamins and other useful substances, the porcini mushroom is one of the most desired mushrooms in the baskets of people engaged in gathering.

Positive effect of porcini mushrooms on the human body:

1. He is able to help the body recover quickly after various diseases, operations, anorexia. With the use of mushrooms, muscle tone, endurance increases, which greatly helps people who play sports.
2. It is an assistant for the work of the stomach, intestines, so that the body quickly assimilates food and gets rid of harmful substances.
3. Metabolism improves, so a person can easily and quickly lose weight.
4. Porcini mushrooms favorably affect brain activity, which makes it easier for people to engage in various intellectual work, as they relieve pain in the head and increase concentration.
5. The fact that porcini mushrooms have a large amount of amino acids and antioxidants helps the body quickly clear itself of toxins and toxins.

All useful properties can be shown only if the mushrooms are of high quality. So it is best to collect them in regions where the environment is not polluted. If porcini mushrooms are bought, it is necessary to pay attention to the appearance: are there any damages, spots, incomprehensible stains.

Can porcini mushrooms be breastfed

Nursing mothers during lactation often have to give up various everyday and favorite foods, so as not to harm the baby's health. Porcini mushrooms are unsuitable products during the period of hepatitis B. They can cause allergies, and the body metabolizes them with difficulty.

For weak immunity of a baby, porcini mushrooms can bring such dangerous consequences:

1. They are difficult to absorb by the body, as they contain chitin. Because of this, the baby may lose sleep, it may appear colic, nausea.
2. Most likely to develop allergies.
3. While mushrooms grow, they absorb various toxins and metals in large quantities. These substances can make a baby worse.
4. A nursing mother can be poisoned by mushrooms, and the baby will also suffer from poisoning.
5. When collecting mushrooms, they can be confused with false analogs, which can even lead to death.

Nevertheless, in white mushrooms there are a large number of vitamins that can help with the development of the child. They are able to strengthen the immune system, increase the body's resistance, remove harmful substances, improve muscle tone. But you can use them for food only after consulting a pediatrician.

At what age can children eat porcini mushrooms

Doctors really do not recommend feeding small children mushrooms, since the child’s body has not yet matured and it has very few enzymes that can digest this heavy product.

Ceps are no exception. The children's body may not cope with toxic substances, which during the growth of the fungus accumulate a rather large amount. Doctors believe that mushrooms for children can be consumed only when they reach school age.

The benefits of dried porcini mushrooms

Dried porcini mushrooms have no less benefits than fresh ones. They have a large amount of riboflavin, which is responsible for healthy hair, nails, skin and the whole body. Dried porcini mushroom has the greatest positive effect on the thyroid gland.

Dried porcini mushrooms have an undeniable benefit in angina pectoris, various diseases of the lungs and stomach, especially with ulcers. They also have substances that can fight various tumors, so they are often recommended to be used for the prevention of cancer.

The use of porcini mushrooms in medicine

White mushrooms contain most of the periodic table, which is a real value. Therefore, they are often used in folk medicine.

The healing properties of ceps:

1. They are able to eliminate headaches, have a beneficial effect on the heart, they have bactericidal properties.
2. They can protect against stroke, lower blood pressure.
3. Reduce joint pain, help in the treatment of gout.
4. Promotes this product to strengthen immunity.
5. They have properties to heal wounds and ulcers.
6. The product may have anti-sclerotic effects.
7. They are used in any form for vascular diseases, ischemia, to increase immunity.

Harm and contraindications

Porcini mushrooms can only be harmful because of the activity of people: during the growth process, they absorb various toxins and heavy metals. Therefore, it is better to collect them in ecologically clean areas. They can also be harmful if the storage conditions are incorrect.

Contraindications for use in food porcini mushrooms:

• diseases of the pancreas, kidneys and liver;
• various indigestion, constipation, bloating;
• gastric and intestinal diseases;
• high cholesterol;
• diseases of the musculoskeletal system.

White mushrooms may well be poisoned by children due to the large amount of chitin, which is poorly absorbed by the child's body. They can lead to indigestion. After poisoning, you should immediately rinse your stomach, if any complications appear, you must immediately call an ambulance.

Is it possible to poison ceps

In addition to children, adults can also be poisoned with ceps. The main causes of poisoning:

1. The use of spoiled, overripe or completely rotten mushrooms. They deteriorate very quickly, much like meat.
2. Eating false porcini mushrooms, which are very similar to real ones.
3. Poor heat treatment. They need to be boiled very long and carefully.
4. If mushrooms are cooked by people suffering from intestinal diseases, they can infect food.
5. If mushrooms are collected in areas where plants, chemical plants, and highways are located nearby.

In case of poisoning, symptoms appear within two hours after consumption. If false porcini mushrooms are ingested, then symptoms appear within half an hour. Usually the clinical picture is as follows:

• bad feeling;
• weakness;
• dizziness;
• nausea;
• diarrhea;
• stomach pains;
• tachycardia.

How to choose and store porcini mushrooms

Porcini mushrooms are a delicacy all over the world. But you need to know a few secrets of choosing ceps:

1. It’s best, of course, to pick mushrooms yourself. The fresher the product, the better and more useful the prepared dish will be.
2. The best taste in young mushrooms.
3. Do not buy porcini mushrooms from unknown sellers. It is better to contact trusted people, even if the price of mushrooms is higher than other people.
4. Before you buy a product, you should smell it well. Fresh mushroom has a fresh mushroom aroma. Impurities may be notes of earth, needles, foliage. If you click on the hat, then a weak crunch is heard. If you buy mushrooms that have an unpleasant smell and flabby appearance, you can not only not get a tasty dish, but also poison yourself.
5. It is best to cook mushrooms immediately after purchase, as they can deteriorate quickly. Even if after buying immediately wash, dry, put the mushrooms in a good dish, then they are not recommended to be stored for more than a day.

Before you send ceps for storage, they must be processed. For this:

1. Mushrooms are carefully examined: suddenly before the eyes is a false double of the cep.
2. Moving over: all old, wormy, simply not inspiring confidence are eliminated.
3. Are cleared of leaves, garbage, needles and other unnecessary elements.
4. Dark, spoiled, someone pitted places are cut. The lower part is also trimmed.
5. Mushrooms are soaked in cold water for 15–20 minutes.
6. They are washed in running water.

It is occasionally recommended to soak the mushrooms in water with salt for a period of 6 to 24 hours to get rid of unwanted insects and worms.

After that, the mushrooms are transferred to the prepared dishes, closed with a napkin and placed on the lower shelf of the refrigerator. In this form, they can not be stored for a long time, it is best not more than 24 hours, but it can be up to three days.

Is it possible to freeze

Mushrooms can be frozen. To do this, they need to be sorted out, cleaned, very well wiped with a cloth or sponge. But it is strictly forbidden to rinse mushrooms with mushrooms before freezing. If they are very dirty, then you can rinse them a bit under running water, but not soak.

It is best to freeze only young and fresh mushrooms. Worm mushrooms are best thrown away immediately.

You can freeze raw, boiled and fried mushrooms. Methods:

1. Raw mushrooms must be placed on a cutting board before freezing and then put in the freezer. When they are sufficiently frozen, pull them out and put in different dishes portionwise. It is best to use specialized containers for this.
2. Boiled mushrooms are easier to freeze. First boil, throw in a colander. When moisture drains, you need to pack in specialized packages designed for freezing.
3. Roasting porcini mushrooms before freezing. After standard cleaning, the mushrooms must be cut into large pieces and washed thoroughly. Then they are placed in a pan and fried in oil, it is necessary to wait until the liquid evaporates. Wait for cooling and place in plastic bags.

Mushrooms in the freezer are well stored at a temperature of at least minus 18 degrees Celsius. After defrosting, they should not be eaten immediately. It is best to fry or cook them before use.

How to dry porcini mushrooms

There is a wonderful way to store your favorite mushrooms - this is their drying.Dried mushrooms are even more stocky and tasty than fresh ones. A good advantage is that during drying they decrease in volume and take up less space.

In order to dry the mushrooms, they must be carefully processed. Very important nuances:

1. Only very high-quality, young mushrooms that have no damage are suitable for drying.
2. They do not need to be washed before drying, as they can absorb excess moisture.
3. To clean, use a cotton rag.
4. The lower part of the leg is necessarily trimmed.
5. Mushrooms must be sorted by size and caliber.
6. It is not recommended to use metal knives because the flesh of a mushroom tends to darken when it comes in contact with metal.
7. Very large mushrooms need to be cut into strips, the thickness of which is about 15 millimeters.

After preparation, you need to choose a drying method for yourself. There are three main ways:

1. The easiest folk way - drying on a thread. You need to take whole or cut mushrooms, string them on a string so that they do not touch each other. Then they are hung in places where there is enough sun and good ventilation. At night, the strings with mushrooms must be removed to the room so that excessive humidity does not spoil the product. The approximate drying time is two weeks.
2. The second simple way - ceps are placed on a flat surface (paper or, for example, a newspaper), in the sun. So that they are dried evenly, they should be periodically turned over and brought into the apartment at night. They are also dried for two weeks.
3. The third method is also not complicated - drying in the oven. You need to place the mushroom on a baking sheet, which is covered with parchment. The oven door should not be closed tightly so that there is where to go to excess moisture. The oven should be preheated no more than 70 degrees. The drying time depends on the quantity and quality of the prepared mushrooms.

In the modern world, there is already a special technique that helps housewives. So, for drying, you can use the electric dryer.

After the mushrooms have dried, they must be well sorted and sorted. Dried mushrooms must be stored in cloth or paper bags. Sometimes it can be stored in glass jars, only they need to be sterilized and dried in advance.

How to cook porcini mushrooms: recipes

There are no difficulties in cooking porcini mushrooms. However, some secrets for obtaining a delicious and healthy dish still exist.

How to fry

There are some excellent recipes for cooking porcini mushrooms in a pan.

Cooking Fresh Porcini Mushrooms
Would need:

• fresh mushrooms - one kilogram;
• butter - one hundred grams;
• onion - two hundred grams;
• peppercorns - five grains;
• bay leaf - two;
• salt to taste.

Cooking:

1. It is necessary to cut and boil porcini mushrooms in salt water for ten minutes. After this, the mushrooms should be thrown into a colander, wait until the water has completely merged.
2. Butter should melt completely in the pan. Then mushrooms are laid out on it. It takes 20 minutes to fry over medium heat. Stir frequently.
3. The onion is peeled, cut in half rings and added to the mushrooms. With onions, the mushrooms are fried for about five minutes, bay leaves and pepper are added.
4. The fire is reduced, the pan is closed with a lid, and everything languishes for about 10 minutes.

Fried dried mushrooms
Would need:

• 50 grams of dried porcini mushrooms;
• 50 milliliters of vegetable oil;
• 100 grams of onions;
• salt is added to taste.

Cooking:

1. Dried mushrooms are washed, poured with a liter of water and left for six hours, so that there is time to give the mushrooms a normal shape.After that, the mushrooms are washed again, boiled for ten minutes. Then you need to heat the oil in a pan. Mushrooms are put in butter and fried over high heat for 25 minutes.
2. Onions are cut in half rings, added to mushrooms. All together, salted, mixed and fried for another ten minutes.
3. The fire is reduced, the pan is covered with a lid, and everything languishes over low heat for about ten minutes.

Roasted salted porcini mushrooms
Would need:

• one kilogram of salted porcini mushrooms;
• 100 milliliters of vegetable oil;
• 200 grams of onions.

Cooking:

1. You need to remove the ceps from the brine and rinse them in running water. Then the mushrooms must be filled with ice water and leave them like this for an hour and a half. After the necessary time has elapsed, you need to rinse the mushrooms again and wait until all the water leaves them.
2. Mushrooms are fried in oil in a pan, not covered with a lid. It is necessary to fry until moisture disappears.
3. The onion is cut into small pieces, placed in a pan and fried with mushrooms until the onion has a golden hue.
4. Then everything is covered and stewed for 5 minutes.

How to pickle

There are a large number of different recipes for pickling porcini mushrooms.

Vinegar pickling
Would need:

• vinegar - 8 tablespoons (vinegar should be 9 percent);
• dried cloves - 3 things;
• sugar - 2 tablespoons with a slide;
• allspice - 4 peas;
• bay leaf - 2 leaves;
• black pepper - 4 peas;
• coarse salt - 1 tablespoon.

Cooking:

1. First you need to boil the prepared mushrooms for forty minutes. As soon as everything boils, it is necessary to remove the foam with a slotted spoon and add salt.
2. The pan is removed from the fire, the mushrooms recline in a colander. Then they are washed with running water.
3. Mushrooms are transferred to a bowl, and the preparation of the marinade begins. Salt, sugar, pepper, bay leaf, cloves, vinegar are added to the water remaining from cooking mushrooms. All this is brought to a boil. Then washed mushrooms are added there, and all together is cooked for about another 25 minutes.
4. Further, everything is poured into sterilized banks and rolled neatly. Preservation is turned over and wrapped in rags.
5. After 24 hours, you can clean everything in the cellar.

No sterilization
There is a very easy and quick recipe for cooking pickled mushrooms.

Would need:

• one kilogram of porcini mushrooms;
• half a liter of water;
• 9 percent vinegar - 2 teaspoons;
• sugar - 1 teaspoon;
• mustard - a few grains;
• dried dill - to taste;
• coarse salt - 1.5–2 teaspoons;
• bay leaf - 2 leaves.

Cooking:

1. Porcini mushrooms need to be set to cook on medium heat. It’s impossible to say exactly in time - the prepared mushrooms sink to the bottom of the pan.
2. After that, the marinade is prepared. The water in the pan should be brought to a boil. Salt, sugar, vinegar, citric acid are added.
3. Dill, bay leaf, mustard, mushrooms are laid in washed cans. All this is filled with marinade and covered with lids.

How to cook julienne

White Mushroom Julienne Recipe

Would need:

• 500 grams of porcini mushrooms;
• 1 tablespoon of vegetable oil;
• 50 grams of butter;
• 2 tablespoons of wheat flour;
• 1 cup cream
• 100 grams of hard cheese;
• salt, pepper - to taste.

Cooking:

1. Mushrooms are fried in a pan in vegetable oil. Then they should be put in a colander.
2. Sauce is prepared in a separate pan: butter, flour, spices.
3. Mushrooms are laid out in a cocotte bowl, poured with sauce and put in the oven. After 20 minutes, you can get and eat.

"Vole" - a soup of dried porcini mushrooms

Previously, this soup in the villages of Belarus was a common, everyday dish. Mushrooms then collected everything. Dried them in large quantities.Then, when the Internet appeared and any recipes became available, the vole was undeservedly forgotten. But in vain - the soup is really delicious.

Potatoes are not added to the "field vole". It is eaten in bite with boiled "bulby" or brown bread.

Ingredients
The number of products we take is approximate.

• Dried mushrooms - 1.5–2 cups.
• Sour cream - 1 glass.
• Onion - 2 pieces.
• Garlic - 2 large cloves.
• Flour - 2 tablespoons.
• ½ lemon or 2 tablespoons apple cider vinegar.

Salt, black pepper, peas, bay leaf, nutmeg, herbs to taste. Sunflower oil or finely chopped bacon (anyone who likes more).

Cooking process

1. Pour mushrooms with 3 liters of boiling water, cover with a lid and leave to cool completely.
2. We wash the mushrooms with running water, filter the infusion through cheesecloth.
3. Dip the mushrooms in strained infusion, add lemon, pepper, salt, bay leaf, bring to a boil and simmer on low heat for about an hour.
4. Three on a coarse grater 2 onions. Fry in melted, finely chopped fat or sunflower oil.
5. Add sour cream and nutmeg (on the tip of the knife).
6. Pour 2 ladles of boiling broth. Pour flour.
7. Slowly, constantly stirring, pour the sauce into the prepared mushroom broth.
8. Turn on the gas at full power and boil for 2-3 minutes.
9. Turn off, add herbs (dill, parsley), crushed garlic and leave to infuse for half an hour.

Important: sauce in a skillet must boil. And only then comes the turn to flour. If you pour flour into a hot but not boiling sauce, lumps cannot be avoided!

How to peel porcini mushrooms before cooking

Porcini mushroom cleaning is easy. Would need:

1. The first thing you need to clean the mushrooms from excess garbage and needles.
2. Porcini mushrooms must be thoroughly washed with water and dried.
3. The lower part of the leg is cut off.
4. The hat and leg are wiped with a rag.

After the manipulations have been done, rinse the mushrooms once more and then cook.

Is it possible to eat porcini mushrooms raw

Without fear, you can eat many mushrooms raw. White is no exception. The main thing is to clean them well before that.

Interesting facts about porcini mushrooms

Ceps in Russia are very popular. There are some interesting facts about them:

1. In the sixties of the last century, the mushroom picker discovered a huge porcini mushroom weighing 10 kilograms.
2. Ceps contain substances that can resist cancer cells.
3. In summer, ceps live no more than a week. In autumn they can live more than two weeks.

Photo of porcini mushrooms