A porcini mushroom from the genus Borovik is called their king, because we can safely say that it is the best in taste. It can have a height of up to 30 cm, and its hat can have a diameter of up to 50 cm. The porcini mushroom, whose value is invaluable, is found in almost all forests, except aspen and alder. It can be used fresh (cook, stew, fry), dried, pickled. Soups, a variety of sauces and dressings for dishes are also prepared from porcini mushrooms.
Borovik properties
This "king of mushrooms" not just got that name. He is considered the most nutritious, with excellent taste, attractive and mouth-watering aroma. It is thanks to these properties that culinary experts greatly appreciate it.
Depending on the place of growth and age, the cap of the mushroom may have a light yellow or dark brown color. For example, boletus, growing in a pine forest, have a dark hat.
Since, due to inexperience, the porcini mushroom, whose benefits significantly exceed the benefits of other mushrooms, can easily be confused with inedible, it is important to know its main characteristics. Firstly, the lower cap of the boletus can have a green and yellow hue. Its pulp should be white and not bitter in taste.
The calorie content of porcini mushrooms
Boletus is 90% water. That is why it is low-calorie. Its nutritional value is 34 kcal per 100 g of mushrooms. But the dried boletus does not have this quality, because it contains 286 kcal. It is necessary to accurately calculate the required weight of this product when used in cooking. This is due to the fact that the calorie content of fresh and dried porcini mushrooms is significantly different. In addition, this will help to avoid causing possible harm to the human body.
The nutritional value
Speaking about the nutritional value of ceps, it should be noted that 100 g of fresh product contains:
- water - 89.4 g;
- fatty saturated acids - 0.4 g;
- fatty unsaturated acids - 0.4 g;
- di - and monosaccharides - 1.1 g;
- ashes - 0.9 g;
- carbohydrates - 1.1 g;
- dietary fiber - 3.2 g;
- protein - 3.7 g;
- fat - 1.7 g.
Dried porcini mushroom has a different composition, which differs significantly from the above. So, 100 g contains:
- 3.1 g of saturated fatty acids ;
- 7.2 g of ash;
- 9 g of di- and monosaccharides;
- 3.1 g fatty unsaturated acids;
- 13 g of water;
- 26.2 g of dietary fiber;
- 30.3 g of protein;
- 14.3 g of fat;
- 9 g of carbohydrates.
The nutritional value of porcini mushrooms is characterized by such components as vitamins, macro- and microelements. Compare their content in fresh and dried mushrooms.
Vitamins:
- PP (niacin equivalent) - 8.5 and 69.1 mg;
- E (TE) - 0.9 and 7.4 mg;
- C - 30 and 150 mg;
- B9 (folic) - 40 and 140 mg;
- B6 (pyridoxine) - 0.07 and 0.4 mg;
- B3 (pantothenic) - 2.7 mg (fresh);
- B2 (riboflavin) - 0.3 and 2.45 mg;
- B1 (thiamine) - 0.04 and 0.24 mg;
- PP - 5 and 40.4 mg.
Macronutrients:
- sulfur - 47 mg (fresh);
- 22 and 151 mg of chlorine;
- 89 and 606 mg of phosphorus;
- 468 and 3937 mg of potassium;
- 6 and 41 mg of sodium;
- 15 and 102 mg of magnesium;
- 13 and 107 mg of calcium.
Trace elements:
- 26 mg rubidium;
- 6 and 41 mg of cobalt;
- 0.02 mg silicon;
- 60 mg of fluorine;
- 6 mg of chromium;
- 0.33 mg zinc;
- 0.23 mg manganese;
- 0.5 and 4.1 mg of iron.
Benefits of boletus
White mushroom, the benefits of which are almost unlimited, stimulate digestion and improve the functioning of gastric juices. To do this, you need to eat broth from boletus, which is considered more useful than regular meat broth.
Thanks to the vitamins contained in the mushrooms, they are very useful for the functioning of the thyroid gland. Beneficial effect on the beauty and health of the skin, hair, nails.
Important properties of the cep fungus include tonic, wound healing, antibacterial and antitumor effects. For example, sulfur and polysaccharides will help in the fight against cancer.
The porcini mushroom, whose benefits are known to everyone, contains lecithin as a useful component, which helps to prevent the accumulation of cholesterol on the walls of blood vessels. And this is very important for the prevention of atherosclerosis. In turn, amino acids act as assistants in the process of cell renewal, contributing to the activation of the corresponding processes.
Borovik contains a lot of antioxidant, which is also very useful. It prevents viruses, bacteria and other harmful substances from entering the body.
White mushroom, oddly enough, is used in medicine. Doctors note its particular effectiveness in tuberculosis, exhaustion, and reduced metabolism. But the special water extract contained in it helps in solving problems associated with ulcers and frostbite.
Dried porcini mushroom acts as a source of protein, which is absorbed by the body by 80%. It also contains enzymes that help break down fats and glycogen. Dried porcini mushrooms can be used for the prevention of cancer, headache, as well as for inflammatory processes and anemia. They strengthen the heart and body in general, stimulate mental abilities.
Application
Porcini mushrooms can be used both fresh and dried. However, it is believed that the latter are more useful, since the body assimilates them more easily. But, for example, fried mushrooms are considered heavy food.
But if nevertheless fresh mushrooms have fallen into your hands, and you don’t have the opportunity to dry them, then you can boil them, pickle, freeze them. We offer for example a couple of recipes.
White mushroom: recipes with photos
For starters, we suggest you familiarize yourself with the recipe for stewed mushrooms in sour cream sauce. So, we take:
- 1.5 kg of mushrooms;
- three onions;
- two tablespoons sour cream;
- one tablespoon butter;
- pepper;
- salt.
Good mushrooms (not wormy, not spoiled, etc.) are cleaned dry. By the way, the hats are not cleaned, only the legs. Rinse the mushrooms thoroughly with running water. We cut into pieces of 4 cm. Fill with cold water, let it boil, remove the foam, reduce heat, cook for 10-15 minutes. Next, wash the mushrooms, set to remove excess fluid.
Cut the onion into half rings. Fry in butter until slightly golden. Add boiled mushrooms, fry for 5 minutes, salt, pepper. Add sour cream, stirring occasionally, simmer, 5 minutes. Cover, insist 10 minutes.
If you have your own traditional recipe for cooking mushrooms, then you can take mushrooms. And you will see how much your dish will become tastier.