Pine porcini mushroom (Boletus pinophilus) photo and description

Pine porcini mushroom (Boletus pinophilus)

Hat: 8-20 cm in diameter. Initially, the hat has the shape of a hemisphere with a whitish edge, later it becomes even and convex and acquires a brown-red or wine-red color. The tubular layer is white at first, then turns yellow and eventually acquires an olive green hue.

spore powder olive green.

Leg: swollen, brown-red, slightly lighter cap covered with a red mesh pattern.

Pulp: white, dense, does not darken on the cut. Under the cuticle there is a zone of wine-red color.

Spread: white pine mushroom mainly grows in coniferous forests in the summer-autumn period. It belongs to light-loving species, but is also found in very dark places, under dense crowns. It was determined that the fruiting of the fungus does not depend on the illumination in the harvest years, and under unfavorable conditions, the mushrooms choose open, well-heated areas for growth. Fruits in groups, rings or singly. The most massive gathering is noted by the end of August. It often appears for a short period in May, in warm regions it also bears fruit in October.

Similarity: has similarities with other types of porcini mushrooms and with gall fungus, which is inedible.

Edibility: white pine mushroom is considered edible, has a great taste and wonderful aroma. Used fresh, fried and boiled, as well as pickled and dried. When dried, the mushrooms retain their natural color and acquire a special aroma. It is sometimes eaten raw in salads. Excellent sauces are prepared from porcini mushrooms, suitable for meat and rice dishes. Dried and ground white fungus powder is used to season a variety of dishes.