White is the only one of all mushrooms that does not change color when cut, cooked and dried. The rest darken and even turn black. Hence its name. And the title - the king of mushrooms - he received due to its exceptional nutritional value.
The main advantage of the porcini mushroom is its ability to perfectly stimulate digestion. In addition, it is better absorbed by the human body than others and contains the most riboflavin - vitamin B2 - which is responsible for the health of the skin, hair, nails and the body as a whole. The porcini mushroom is also valuable for its large amount of sulfur and polysaccharides, which have anti-infectious, wound-healing and tonic properties.
The porcini mushroom is just a storehouse of lecithin content, which prevents the deposition of cholesterol on the walls of blood vessels, enzymes that promote the breakdown of fiber and fats.
Never pick porcini mushrooms near busy highways or in industrial areas. It is a very strong natural sorbent capable of absorbing a huge amount of toxic substances. Soak the harvested crop in salted water - so all worms and other forest parasites will come out of the mushrooms. The best way of harvesting porcini mushrooms is drying, this is how more nutrients are stored in them.
Porcini mushrooms are used in different ways: they are boiled, fried, stewed, pickled, sauces and soups are prepared. In Italy, they are eaten raw in salads seasoned with butter and lemon juice with Parmesan cheese.
Porcini mushroom dishes can be cooked without prior boiling. For example, make soup. Cut the mushrooms into cubes, fry with onions in butter, sprinkle with 10 g of flour at the end. Put potatoes in boiling water or broth, boil until half cooked, add fried mushrooms, spices and simmer for ten minutes over low heat. Put the pickled cucumber in thin slices five minutes before the end of cooking.
