Noble white mushroom

White mushroom (boletus) - by right is considered the most valuable and noble of edible mushrooms. Likes to grow under adult trees, age over 45 years, on a cover of moss. Optimum time for the collection of a white fungus is considered to be a mild (air temperature up to 18 ° C), rainy summer (July-August) or the first decade of September. The best growth is observed in wet weather, on warm nights. Loves friable, sandy soil and grows in well-lit and ventilated areas of the forest. White mushroom will grow on almost all continents.

On the territory of Russia it can be found from the northern territories to the Caucasus, the Far East and Karelia. White fungus can grow apart and in groups. He is referred to as "noble" and is considered the main among the mushrooms due to the large size and white color of the pulp.

Mushrooms contain many useful microelements, vitamins, protein. White mushroom, stronger than meat broth, stimulates the separation of digestive juices. Recently, the ability of white fungus to fight cancer. It contains polysaccharides and sulfur, which have antitumor activity.

There are a lot of ways of making a white mushroom . It is fried, boiled, canned, dried and even eaten raw. The dried mushroom does not change its color and has a peculiar, pleasant and appetizing smell.

White mushroom: cooking recipes

For canning in kind, mostly noble mushrooms are used, so white is ideal for this purpose. Pick young mushrooms, with a small hat. They are washed, cleaned of litter, cut off part of the stem at its root. Larger specimens are cut into large pieces. Prepared mushrooms are cooked in salted water with citric acid (in a liter of water put acid at the tip of the knife). How much to cook a white mushroom? Cooking is stopped after the mushrooms settle on the bottom. Cooked mushrooms spread on a colander to the liquid glass. Mushrooms are placed in clean jars and poured with brine, prepared as follows: 30 liters of salt and just a little bit of citric acid are put on a liter of water. For ceps, you can use the broth in which they are brewed. When pouring the broth should be hot (about 70 ° C). Banks are filled up with brine to the top, covered with sterile lids and sterilized in a pot of water. By time, sterilization with boiling water continues for half-liter cans - 70 minutes, for liter - 90 minutes. After that, the cans are rolled up, turned over and cooled.

Mushroom Caviar
Fresh porcini mushrooms are sorted, cleaned of litter, washed. In an enamel saucepan (based on a kilogram of prepared mushrooms) pour a glass of water, add a dessert spoon without a slide of salt, citric acid on the tip of a teaspoon, bring the brine to a boil. In this liquid, add the mushrooms and tamine them on a small fire until ready. When cooking, mushrooms must be stirred, removing the resulting foam. Once the boletus settles to the bottom, they are removed from the slab and put into a colander. Cooled mushrooms finely cut or scrolled in a meat grinder, they add 100 grams of lean oil, a tablespoon of mustard, diluted in 100 g of vinegar, salt and pepper to taste. Caviar is laid on clean cans, covered with sterile lids and sterilized in a pot of water. Processing time in boiling water for half-liter cans - 45 minutes, for liter - 55 minutes. After that, the cans are rolled up, turned over and cooled.

Mushrooms fried
Freshly picked white mushrooms are cleaned, washed and cut into medium pieces. On the heated frying pan add the butter, spread the mushrooms and fry them until ready. At the end of frying, you can add sour cream and fried separately onions. Fried mushrooms can be served as a separate dish or with a side dish.