“The mushroom will kill you sooner or later”: Interview with shaman, mycologist and mushroom businessman Mikhail Vishnevsky

People have legends about the miraculous properties of many forest gifts. The benefits of porcini mushrooms, according to scientists, are greatly exaggerated, although they have a certain nutritional value. The benefits and harms of the porcini mushroom are mainly discussed in the light of recent reports of mutations among representatives of the forest underground kingdom of mushrooms. Now, against the backdrop of ups and downs with the weather, many previously edible species are dangerous and poisonous. But still, the benefits of porcini mushrooms for the human body exist, and it lies in the saturation of its pulp with light and well-digestible vegetable protein. In addition, the structure of boletus contains large quantities of vitamins, amino acids, and minerals. You can read about the benefits and harms of porcini mushrooms for the modern human body on this page - the material presents arguments for and against their consumption in large quantities.

What does a porcini mushroom look like and where does it grow?

The porcini mushroom (other names: porcini mushroom, capercaillie, cow) belongs to the Bolotov family. His beautiful hat is convex, although with age it becomes flat. Its diameter can reach thirty centimeters. The outer side is usually smooth, sometimes wrinkles appear. If the temperature is high, the hat tends to crack.

1. The color of the cap can vary depending on where the fungus is found: in the pine forest it is chocolate, sometimes with a pink border.
2. The color of the spruce is brown, maybe a green tide.
3. A hat of bright yellow ocher among deciduous trees.
4. The flesh of the cap is thick, young mushrooms have a bright yellow color. When the mushroom is cut, the color does not change.
5. The taste and smell of raw porcini mushrooms is not very pronounced. After cooking or drying, the aroma is very pronounced and pleasant.
6. The leg can reach a height of 8-12 centimeters and a width of up to 7 centimeters. The surface of the foot is brownish, with a white or red tint.
7. The porcini mushroom can grow near various trees, but most often it can be found in pine trees, among birches, oaks and spruces.

Varieties

There are several varieties of porcini mushrooms. Basics:

1. Spruce are large specimens, reaching two pounds. The hat is mostly chestnut brown, with a wrinkled top. Such mushrooms should be collected from early summer to autumn in October. They are usually neighbors of trees.
2. Oak - medium-sized mushrooms, with a grayish cap, with light spots. In case of high humidity, the surface of the mushroom is shiny and slightly slimy. Representatives of such mushrooms grow next to oak trees and can be collected from early May to October. They are distributed mainly in the south of Russia, in the Caucasus.
3. Birch mushrooms are large, with a cap diameter of up to 27 centimeters. The color of the mushroom is bright, sometimes the cap is wrinkled and cracked. It grows in all forests of the European part of Russia, in the Caucasus and in the tundra. The main thing is that birch trees or, for example, aspen trees are nearby. The collection period lasts from June to October. Sometimes they can also be found in late autumn.
4. Pine - the description of these mushrooms is similar to the general description of porcini mushrooms. They grow near pine trees and prefer sandy soils.

How to distinguish a false white mushroom from a real one

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

General properties of all types of real porcini mushrooms:

the meat of real porcini mushrooms either has a pleasant mushroom taste or is odorless. The white color of the pulp remains unchanged after cutting, cooking and drying. The tubular layer (located under the cap) can only be yellow, white or olive.

A real porcini mushroom can be mistaken for a yellow or satanic mushroom. Characteristics of Satan's mushroom:

barrel-shaped stem; the tubular layer of the cap may be red or orange; the flesh quickly turns blue after cutting; old mushrooms smell like rotten onions.

Signs of gallbladder fungus:

the tubular layer may be dirty gray or pink; the body becomes very pale pink after opening; The taste of the mushroom is very bitter.

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

Nutrition for cancer is prepared using the following useful products:

1. Yellow, orange, and reddish-orange fruits and vegetables are believed to contain carotenoids that have beneficial effects against cancer. First of all, these are: apricots, citruses, carrots, tomatoes, zucchini. Beta-carotene, lutein, lycopene improve immunity and protect cellular structure from radiation.
2. If the liver is damaged, meals should be fractional, without fatty and heavy foods, and include a sufficient amount of vitamins, proteins that are easily digestible, microelements and fiber.
3. Broccoli, radishes, cauliflower and Brussels sprouts, turnips, and mustard are classified as cruciferous vegetables that contain indole, an active element that helps cleanse the liver and neutralize harmful chemical factors.
4. Some varieties of green plants are rich in chlorophyll, so including them in the diet for cancer helps against abnormal elements and microbes. Such representatives include blue-blue and unicellular green algae, green peas and mustard, dandelion shoots, cabbage, and nettle leaves.
5. Green tea is famous for its various strengthening properties.
6. Pineapple, broccoli and garlic have an antitumor effect and stimulate detoxification. They reduce the likelihood of developing nitroso-induced oncology.
7. For breast cancer, it is recommended to increase the intake of vitamin D, bran, whole grain cereals and their sprouts, beans, and bran.
8. Ellagic acid, which prevents oxidation in cell membranes and is considered a good antioxidant, is contained in: raspberries, grapes, strawberries, strawberries, pomegranate, and blueberries.
9. Fruits and vegetables of blue, red or lilac colors include anthocyanidins - antioxidants that activate the body's defenses, reduce the effects of free radicals, viral agents and carcinogens, and remove substances including chemical breakdown products and harmful elements. Representatives of this group include: blue cabbage, cherries, beets, various types of grapes, blackberries, blueberries.
10. If you have pancreatic cancer, you cannot eat some healthy foods. For example, dates, bananas and grapes. Low-fat dairy products will have an effective effect.

Scientists have found that a cancer treatment diet that contains brown seaweed (also known as Japanese kelp) and blue-green algae helps reduce tumor size.

Various freshly squeezed juices and fruit drinks have a good effect.

The diet of cancer patients must include foods that contain omega-3 fatty acids. The best examples are fish oil and fatty sea fish. Also important acids are contained in flaxseed oil and seeds.

It is imperative to maintain favorable microflora in the intestinal tract. To ensure this, doctors recommend including the optimal amount of asparagus, garlic, tomatoes, onions, and sprouted wheat in your daily diet. If you need to induce a laxative effect, you can use prunes. Blueberries help reduce putrefactive processes and fermentation, as well as the accumulation of gases.

If you have cancer, doctors also recommend including the following foods in your diet:

• potatoes, peppers and beans;
• gooseberries, rose hips, hawthorn fruits;
• apples, peaches;
• parsley dill;
• buckwheat, brown rice, oats, barley;
• basil, celery, spinach;
• parsnips, lentils, peas, coriander;
• horseradish, melon, turnip, eggplant, radish;
• corn, basmati rice, pumpkin;
• wheat and its live sprouts;
• sea ​​buckthorn, lingonberry, red and black currant, chokeberry, cranberry;
• honey (has anti-inflammatory, antioxidant and anti-carcinogenic effects).

The material was prepared in agreement with the doctors of the Anadolu Clinic.

What is the difference between porcini mushrooms and boletus mushrooms?

Boletus is the name of a type of mushroom. And the porcini mushroom is a type of mushroom that belongs to this species. They have some differences: the porcini mushroom (if it is not a porcini mushroom) can reach enormous sizes, even up to three kilograms. However, among porcini mushrooms, unique specimens weighing up to 7 kg are rare.

Raw porcini mushroom has the smell of carbon dioxide. The porcini mushroom is odorless, but has a pleasant mushroom taste.

Sometimes the porcini mushroom is called porcini mushroom. This is not exactly a name because there are other mushrooms in this type of name. But overall the name is not bad.

Mushroom soup in a slow cooker

The most popular first course is mushroom soup. It has an incomparable taste and pleasant aroma that will diversify the menu of any housewife. The energy value of the dish is only 39 calories per 100 grams.

Components:

• 300 g mushrooms;
• 5 potatoes;
• 1 carrot;
• 1 onion;

• fresh parsley;
• vegetable oil;
• salt;
• 2 onion feathers.

How to cook soup in a slow cooker:

1. Wash the mushrooms and chop them. Peel the onion and cut into cubes.
2. Wash and peel the carrots, finely chop into strips.
3. Cut the potatoes into cubes. Finely chop the parsley and green onions.
4. Pour some oil into the multicooker pan and turn on the “Fry” mode. Once heated, add the mushrooms to the bowl and fry them for about 10 minutes.
5. Add onions and carrots and continue frying.
6. Next, pour the potatoes into the slow cooker and fill with water.
7. Close the multicooker lid and set the “Soup” or “Stew” mode.
8. A few minutes before cooking, add parsley and onion to the soup.

Composition and calorie content

The composition of porcini mushrooms is very rich in vitamins, minerals and other nutrients: the composition contains macroelements: potassium, calcium, magnesium, chlorine, phosphorus, sodium, sulfur, silicon, manganese. Main microelements: iron, rubidium, fluorine, chromium, cobalt. Main vitamins: B1, B2, B5, B6, B9, C, E, PP, niacin.

The calorific value of porcini mushrooms is low: only 30 kilocalories per 100 g of product. Of course, this increases if the mushrooms are fried in vegetable or animal fats.

Beneficial properties of porcini mushrooms

Thanks to its enormous amount of vitamins and other nutrients, porcini mushroom is one of the most coveted mushrooms in the baskets of those who collect it.

The positive effect of porcini mushrooms on the human body: it can help the body quickly recover from various diseases, operations, and anorexia. When consuming mushrooms, muscle tone and endurance increase, which is very useful for athletic people. It is an assistant to the stomach and intestines, thanks to which the body quickly absorbs food and gets rid of harmful substances.

Metabolism improves so that a person can lose weight easily and quickly. Porcini mushrooms have a beneficial effect on brain activity, which facilitates various intellectual tasks, because they relieve headaches and increase concentration.

The fact that porcini mushrooms contain a large amount of amino acids and antioxidants helps the body quickly cleanse itself of toxins and waste.

All beneficial properties can only appear if the mushrooms are of high quality. It is best to collect them in regions where the environment is not polluted. When buying porcini mushrooms, pay attention to their appearance: are there any damage, stains, or strange dilutions.

Are there porcini mushrooms when breastfeeding?

During breastfeeding, nursing mothers often have to give up various daily and favorite foods so as not to harm the baby's health. Porcini mushrooms are not suitable during GH. They can cause allergies and are poorly absorbed by the body.

For a child’s weak immune system, porcini mushrooms can have the following dangerous consequences: they are difficult to digest because they contain chitin. Because of this, the child may lose sleep, colic and nausea may occur.

There is a high probability of allergies. While the mushrooms are growing, they absorb various toxins and metals in large quantities. These substances may impair your baby's health. A nursing mother may be poisoned by fungi and the baby will also be affected. When picking mushrooms, they can be mistaken for false counterparts, which can even lead to death.

Porcini mushrooms, however, contain large amounts of vitamins that can help in a child's development. They can strengthen the immune system, increase the body's resistance, eliminate harmful substances, and increase muscle tone. But they can be eaten only after consultation with a pediatrician.

At what age can children eat porcini mushrooms?

Doctors do not recommend feeding small children mushrooms, because the child’s body is not yet strong, and there are very few enzymes capable of digesting this heavy product.

Porcini mushrooms are no exception. Child's bodyYou will not be able to cope with the toxic substances that the fungus accumulates during its growth. Small number Doctors believe that children should eat mushrooms only when they reach school age.

Pearl barley

Barley with mushrooms is one of the options for a simple side dish.

Components:

• pearl barley;
• salt pepper;
• 2 tbsp. spoons of soy sauce;
• 3 cloves of garlic;

• 300 g champignons;
• 1 onion;
• 300 g wild mushrooms.

How to cook pearl barley:

1. Rinse the cereal, place it in a saucepan and add about 700 ml of water.
2. After boiling, boil over low heat for 30-40 minutes.
3. Chop the onion, garlic and mushrooms.
4. Place the onion in a frying pan heated with oil and fry.
5. Add the mushrooms and cook for a few more minutes until done.
6. After the pearl barley is cooked, rinse it again and add it to the rest of the ingredients.
7. Cook for a couple more minutes, add soy sauce and mix thoroughly.

IMPORTANT! Well-cooked pearl barley should be a little hard.

Using dried porcini mushrooms

Dried porcini mushrooms are just as healthy as fresh ones. They contain large amounts of riboflavin, which is responsible for the health of hair, nails, skin and the whole body. Dried porcini mushrooms have the greatest positive effect on the thyroid gland.

Dried porcini mushrooms are undoubtedly useful in the treatment of sore throat, various diseases of the lungs and stomach, especially ulcers. They also have substances that can fight various types of cancer, which is why they are often recommended for cancer prevention.

The use of porcini mushrooms in medicine

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

Healing properties of porcini mushrooms:

they are able to eliminate headaches, have a beneficial effect on the heart, and have bactericidal properties. They can protect against strokes and lower blood pressure. Reduces joint pain, helps in the treatment of gout. Helps strengthen the immune system. They have the ability to heal wounds and ulcers. The product may have an anti-sclerotic effect. They are used in any form for vascular diseases, ischemia, and to improve immunity.

Harm and contraindications

Porcini mushrooms are capable of causing harm only due to human activity: during the growth process, they absorb various toxins and heavy metals. So it is better to collect them in environmentally friendly places. They can also cause damage if storage conditions are poor. Contraindications to the use of porcini mushrooms in food:

diseases of the pancreas, kidneys and liver; various stomach disorders, constipation, flatulence; diseases of the stomach and intestines; high cholesterol; musculoskeletal system Diseases of the musculoskeletal system.

Porcini mushrooms can poison children due to the large amount of chitin, which is poorly absorbed by the child’s body. They may cause stomach upset. After poisoning, immediately rinse the stomach; in case of any complications, call an ambulance.

How to dry at home?

Drying porcini mushrooms at home has become popular for a very long time. Only if previously they were dried exclusively under the sun, now faster methods are used for this, for example, an oven or an electric dryer. In both cases, the mushrooms are first prepared for drying. As a rule, the ingredients are simply cleaned, since it is highly not recommended to wet them with water. During the washing process, mushrooms may lose some of their valuable properties, as well as their aroma and attractive appearance.

To dry porcini mushrooms in the oven, prepare a baking sheet. Before placing the components on it, the sheet is greased with oil or covered with parchment paper. Afterwards, the mushrooms are placed on a baking sheet with their caps facing up and placed in the oven. The first two hours the product is dried at a temperature of fifty degrees. If you immediately set the temperature to high, the mushrooms will begin to become covered with white drops, and then completely darken. Then the temperature increases to eighty degrees, and after two hours it drops to fifty. After reducing the temperature, the ingredients are dried for another two hours. During the drying process, it is recommended to stir the mushrooms periodically to ensure uniform drying. To check how dry the product is, just break the cap. The mushroom must be dry both outside and inside.

Drying mushrooms in an electric dryer is much easier. In this case, the components are cut into slices, laid out on special trays and dried for two to six hours at a temperature of fifty-five degrees. This drying method does not require intervention. Just turn on the dryer, and while the mushrooms reach the desired structure, you can go about your business.

During the drying process, about seventy-six percent of the liquid from the mushrooms evaporates. That is why, after drying, their weight decreases tenfold, and their calorie content becomes several times higher.

Is it possible to get poisoned by porcini mushrooms?

In addition to children, adults can be poisoned by porcini mushrooms. The main causes of poisoning: eating rotten, overripe or completely rotten mushrooms. They break down very quickly, almost like meat.

Eating fake porcini mushrooms that are very similar to real ones. Poor heat treatment. They need to be cooked for a very long time and carefully. If mushrooms are prepared by people suffering from intestinal diseases, they can contaminate the food. If mushrooms are collected in places where there are plants, nearby chemical plants, highways.

If they are poisoned, symptoms appear two hours after eating them. If food contains false porcini mushrooms, symptoms appear half an hour after eating. Usually the clinical picture is that you are not feeling well; weakness; dizziness; Nausea; Diarrhea; abdominal pain; tachycardia.

How to select and store porcini mushrooms

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

Of course, it is best to pick mushrooms yourself. The fresher the product, the better and healthier it will be.

You should not buy pork mushrooms from unknown sellers. It is better to contact trusted people, even if they have a higher price for mushrooms than other people.

You must smell good before you buy the product. Fresh mushrooms have a fresh mushroom taste. Blends can have notes of earth, pine needles, leaves. If you press on the hat, you will hear a weak grip. By buying mushrooms that have an unpleasant odor and flabby appearance, you can not only get a tasty dish, but also get poisoned.

It's best to cook mushrooms immediately after purchasing because they can break down quickly. Even if after purchase you wash them, dry them immediately, and put the mushrooms in a good dish, it is not recommended to store them for more than one day.

Before sending porcini mushrooms for storage, they must be processed. For this:

The mushrooms are carefully checked: suddenly there is a false white double. Go further: everything old, wormy, only unreliable is destroyed. They are cleaned of leaves, debris, pine needles and other unnecessary elements. The dark, broken, broken places are cut away. The bottom part is also cut off. Mushrooms are soaked in cold water for 15-20 minutes. They are washed in running water.

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

Then the mushrooms are transferred to the prepared dishes, covered with a scarf and placed on the bottom shelf of the refrigerator. They should not be stored for long over medium heat. It is impossible to say exactly on time - the finished mushrooms sink to the bottom of the pot.

After this, the marinade is prepared. The water in the pan should be brought to a boil. Add salt, sugar, vinegar, citric acid.

Dill, bay leaf, mustard, and mushrooms are added to the washed jars. All this is filled with marinade and closed with lids.

Description

Dried porcini mushroom is a valuable culinary product (see photo), with which you can prepare a lot of delicious dishes. It is very easy for such a blank to return to its previous shape. To do this, just soak the mushrooms in hot water for thirty minutes.

Today this product can be bought both in the supermarket and at the market. In the first case, porcini mushrooms will definitely be hermetically packaged, whereas in the market they are often sold by weight. Sometimes on sale you can find dried mushrooms strung on a string. Homemade mushrooms are usually sold in this form. This product can also be sold in powder form.

The porcini mushroom is considered the most delicious and noble in its mushroom kingdom. Even after drying, it has amazing taste and incomparable healing properties. Also, dried mushrooms remain as aromatic and appetizing in appearance as fresh.

How to cook julienne

Recipe for julienne with porcini mushrooms Required: 500 g of porcini mushrooms; 1 tablespoon vegetable oil; 50 g butter; 2 tablespoons of wheat flour; 1 cup butter; 100 g hard cheese; salt, pepper - to taste.

Preparation: fried mushrooms in a frying pan. They should then be placed in a colander. Prepare the sauce in a separate frying pan: butter, flour, spices. Place the mushrooms in the cocotte, cover with sauce and place in the oven. After 20 minutes you can go out and eat.

Potato casserole

Incredibly tasty, satisfying and aromatic casserole. You can use any mushrooms you like in the recipe.

Components:

• 350 g champignons;
• 600 g potatoes;
• 150 g onion;
• 150 g cheese;

• sour cream or mayonnaise;
• sunflower oil;
• salt pepper.

How to make potato casserole:

1. Boil potatoes and mushrooms until tender.
2. Chop the onion into rings and fry in oil until transparent.
3. Grate the cheese on a coarse grater.
4. Peel and cut the potatoes.
5. Place some of the potatoes in the pan. Brush with sour cream and add mushrooms.
6. Grease with sour cream again and make a layer of onions.
7. Top with another layer of potatoes and sprinkle with cheese.
8. Bake in the oven at 180 degrees for 30-35 minutes.

IMPORTANT! The dish can be made either in a large form or in several small pots. The specified quantity of products yields 6–8 servings.