Polish white mushroom is classified as the second category of edibility. It is quite tasty and popular in some regions, especially in late autumn, when there are no other fleas. In European countries, Polish porcini mushroom is very much appreciated and is considered excellent in its taste. Soups are cooked from it, roasts are cooked, dried, marinated, salted, frozen. It is believed that to taste it strongly resembles a boletus. An interesting fact is that dishonest merchants sometimes try to foist dried Polish on to inexperienced customers instead of real white.
Description
Polish porcini mushroom has a cap, hemispherical at an early age and flat-convex, convex or cushion-like in maturity. In old age, it is flattened. Diameter - up to 20 cm. The color of the hat can have different tones: light brown-red, olive-, chestnut-, brownish-, chocolate- and dark brown, occasionally black-brown. In rainy weather, the shade becomes darker. In young macromycetes, its edges are bent, while in mature ones they rise. The peel of the hat is dry, smooth, velvety to the touch, in wet weather - shiny and oily. She doesn’t act in film. The tubular layer is yellowish. If you press on it, bluish, bluish, blue-green or even brown-brown spots will appear. The mushroom tubules are round, notched or angular. The pores can be wide, medium or small.
Leg height - 3-12 cm (average), thickness 1-4 cm. It itself is cylindrical, dense, tuberous or with a sharp base, smooth or fibrous, solid, sometimes slightly curved. The leg can be painted in the following colors: yellowish-brownish, light brown, brown, tan. When pressed, it turns blue, and then turns brown. The mushroom pulp is fleshy, dense, with a pronounced mushroom or fruity aroma and a sweetish flavor. It is light yellow or whitish in color, brown under the skin. On breaks and cuts, the flesh first acquires a bluish tint, then turns brown, and then whitens again. In young macromycetes, it is hard, but softens with age. The spore powder is olive brown or brownish green. In general, the Polish porcini mushroom looks very impressive. Photos of him are available in this article.
Habitat
White Polish mushroom grows on acidic soils (under chestnut, beech and oak trees), as well as in coniferous forests under old pine and spruce trees. It prefers sandy mossy soils, litter of fallen leaves, lowlands, can grow in the mountains. Distributed in the temperate zone of the Northern Hemisphere. Polish ceps are more common in the European part of the Russian Federation. Collect them in June-November.
Doubles
Inexperienced "silent hunters" often confuse Polish with a spruce or birch variety of porcini mushroom. However, distinguishing them is not difficult. In the classical cep, the leg is lighter, barrel-shaped and does not turn blue when pressed. According to the same signs, macromycetes are differentiated from bile fungus, which is inedible. The Polish porcini mushroom is much more similar to some varieties of moss mushrooms, of which it belongs to its genus. For example, a brown, colorful, and green flywheel. However, these mushrooms are edible and not hazardous to health.
