Porcini mushroom (Boletus edulis) is a species of fungus belonging to the basidiomycete division, penis envy mushrooms agaricomycete class, boletus mass, boletus family, boletus. It’s the most various representative of the mushroom area.
The abbreviated name of the mushroom is simply” white”, some call it boletus. Indeed inexperienced mushrooms fluently fete the” timber celebrity” and fill it with bags.
Pork mushrooms got their name in ancient times, when mushrooms were more frequently dried than fried or stewed. The mottled pork meat remains impeccably white indeed after heat treatment and drying.
Eople noticed this point and called the mushroom with a dark lid exactly white. Another interpretation of the name is related to the opposition of the pork mushroom to the less delicious and less precious” black” botcher, whose meat darkens on the cut.
All mushrooms of the boletus rubric have a wonderfully delicate aroma and racy taste.
The brownish-brown cap of a mature pork mushroom grows to an average periphery of 7 to 30 centimeters. Still, in some authorizations, with heavy rains and mild temperatures, gormandizer fungi with a cap periphery of 50 centimeters also appear.
Determining the age of a mushroom is relatively simple the cap of a youthful gormandizer mushroom has an nearly artistically convex shape, effete mushrooms are flatter, occasionally indeed stretched. The face of the porcini fungus lid is in utmost cases affable to the touch, slightly satiny in texture, the upper skin is forcefully attached to the meat, making it delicate to separate from it.
In dry and windy rainfall, the lid is covered with a network of small but deep wrinkles or cracks that damage the inner fungal pores. In stormy rainfall, a thin film of mucus can be seen at the top of the lid.
The cap of the mushroom can vary in color from sanguine brown to nearly milky white. The aged the mushroom, the darker and thick the chapeau, and the skin acquires its characteristic roughness.
The meat of the ripe pork is firm, juicy and generally fleshy, with an seductive white color. In old mushrooms, it turns into a stringy structure, the tinge of the meat acquiring a slight unheroic or light faceless tone.
The height of the leg of the beef is small, comprising 12 centimeters, but it’s possible to meet further” altitudinous” representatives with a leg height of 25 centimeters. Leg periphery 7 cm, less frequently-10 cm.