In a pine forest, it is convenient to pick mushrooms and just take useful walks, breathing fresh air, essential oils of conifers. On such a walk you can hunt for several varieties of forest treats. Here you can find butterfish, chanterelles, mushrooms, honey mushrooms. But the most valuable is white, which is also called the boletus, by the definition of its habitat.
Habitat
Porcini mushrooms in a pine forest grow close to trees. Sometimes they can be found along the edge of forest glades or in a spruce forest among the needles. Most often they hide under gray, green moss or lichen, and in autumn under fallen leaves and branches.
Soil suitable for growth should be sandy or loamy, without excess moisture, since the fungus avoids dampness and waterlogging. Borovik does not live on peaty soil.
In rainy weather, boletus chooses elevated places for growth, which are well warmed by the sun. Dry weather, on the contrary, forces it to grow amid plentiful moss, grass and leaves.
Description and photo of a white pine mushroom
Small individuals are lighter, with a milky leg. Adults have a darker hat, a beige shade. The color is also characterized by soil structure and air temperature. Pine white mushroom has a smooth brown hat, which can reach a diameter of up to thirty centimeters, and a short thick leg of beige shade, expanding to the bottom of the hat.
Mushrooms can reach large sizes, reach a weight of up to one kilogram. They grow mainly in families of several.
Borovik has one specific feature, according to which it is easy to distinguish from false inedible brethren. Its cut will never darken, it will remain light, even after processing. Probably, the name came precisely because of this feature.
Features of the collection
You can look for porcini mushroom in a pine forest from June to October. He likes moderately warm rainy weather. He selects dry clearings, hillocks with good access to sunlight, but he himself hides in the shade of moss.
Having met boletus, you need to carefully examine the entire surrounding territory, as they grow in groups. Therefore, there are probably a few more nearby.
Amanita, morel, and even ants, who build their homes near them, turn out to be their frequent neighbors.
When collecting a forest delicacy, it is better to carefully cut with a knife at the root of the leg, or twist it, slightly rocking it. Such methods will not damage the mycelium.
Source of benefit
Borovik has not only specific taste. It is a leader in the content of nutritional benefits, has a low calorie content compared to other types of mushrooms. It is an excellent source of protein, vitamins and amino acids. Contains iron, fluorine, manganese, zinc, potassium, many other useful substances necessary for health.
It has antibacterial properties, prevents the formation of cholesterol in blood vessels, is considered a preventive measure in the fight against cancer. Accelerates the production of gastric juice, improves appetite due to the specific taste, the content of extracts and amino acids.
Young specimens have an advantage over old ones in the content of useful substances.
Thus, the white pine mushroom is not only a delicious treat, but also an excellent source of nutrients.
In order for the use of this wonderful product to bring only benefit, it is necessary to eat it, only carefully processed before it.
Recycling methods
Before proceeding with the processing of forest treasures, you need to sort through them: throw too old, damaged by insects or rodents.
White mushroom has no skin. To prepare it for further processing, it is enough to remove the remains of moss, leaves and needles, cut off the base of the leg with the remains of the soil. In the subsequent heat treatment, they need to be washed, changing cold water several times, or under a flowing stream.
Then you can start processing. Pine fungi can be stored in any available way.
For this type of drying is the most popular type of processing. This method preserves all the useful and taste properties of boletus. Mushrooms must not be washed before drying so that they do not gain a lot of moisture. It is enough to clean thoroughly, then cut into thin slices.
Mushrooms can be dried by any method: in the oven, in a special electric dryer or in the sun. Store dried mushrooms in a glass jar or bag. As a result of drying, the mushrooms do not lose their properties, acquire a rich taste and aroma, which will be revealed during further cooking. Before using dried mushrooms for cooking, they must be soaked in water or milk.
Mushrooms can also be frozen, fried, salted or pickled if desired.
These simple rules will help fans of quiet hunting easily find porcini mushroom in a pine forest. After all, it is a real treasure for the mushroom picker by its taste and nutritional properties.