Many mushroom pickers are interested in where ceps now grow. And this is not surprising, because fans of the “silent hunt” with reverence for this macromycete, which is called the miracle of the mushroom kingdom. Therefore, the question "where the ceps grow" is far from idle. Any mushroom picker with great joy will put them in his basket.
Description
At an early age, the cep has a hemispherical hat, but over time it straightens, becomes more convex, and sometimes flattened. Its diameter can reach 20 cm or more. The color of the hat varies from light brown to dark brown. Coloring directly depends on the place where ceps grow. In coniferous forests, the hats are chestnut-brown with a reddish tint or dark brown. In deciduous forests, they have a pale yellow or light color. The color scheme also depends on the level of illumination. In the sun, the mushroom, as it were, sunbathes - its surface becomes darker.
In young mushrooms, the tubular layer is dull white. Over time, the color becomes slightly yellowish, somewhat with a greenish tint. In young macromycetes, the leg is barrel-shaped, light gray or light brown. As it grows in height, it acquires a cylindrical shape. Its diameter is up to 7 cm, its height is up to 15 cm. The pulp is white, strong, does not change its color on breakage. Fresh mushrooms have no specific smell. Rich in Vitamin D.
Where porcini mushrooms grow
These macromycetes are found everywhere in forests of mixed, deciduous and coniferous type. Collect them from June to October. The most interesting thing is that it is possible to determine where ceps of a particular subspecies grow, by coloring their fruiting body. According to this feature and “forest registration” there are about twenty varieties of macromycetes. So, there are spruce and birch mushrooms, pine boletus and cow, as well as others. All these macromycetes belong to the highest category. They grow on all types of soils, except peat. In some regions, these mushrooms are found in very large quantities.
Ceps form mycorrhiza with some varieties of trees. They bear fruit in waves. The first wave begins in early June, the second - closer to mid-July, the third - August, etc. Yields are different. As a rule, the first crop is the most meager. Mushroom pickers believe that this macromycete is somehow related to red mushroom. Where the porcini mushroom grows, you can also meet a poisonous handsome man. Moreover, white is accompanied by fly agaric. If the latter bears fruit, then a white mushroom has appeared. True, the reliability of this information is difficult to verify.
Culinary application
Porcini mushrooms are eaten marinated, stewed, fried, boiled, dried. Countless dishes are prepared from them. And if a fresh copy does not differ in its special smell (as already mentioned), then the aroma of dried macromycetes is simply unique. Some mushroom pickers believe that any other use of this product is sacrilege. By the way, if you hold dry porcini mushrooms for several hours in slightly salted milk, then they again become like fresh. These macromycetes are twice as nutritious as chicken eggs.
