A porcini mushroom with a dark hat of a reddish or purple hue is called pine. The flesh under the skin is red-brown, tasty and fragrant. The leg is slightly reddish, but in the cut it is white and does not darken. The benefits of a nutritious mushroom in a high content of amino acids, minerals (iron, potassium, etc.), vitamins (C, group B, etc.), fiber, protein. Pine boletus easily replaces meat, is suitable for creating all kinds of dishes, perfectly dried and marinated. Connoisseurs of truly mushroom taste and aroma often eat it fresh. To collect a forest delicacy, you no longer need to travel to the mountains or the forest, it is enough to plant a mycelium under a young tree by sowing high-quality mycelium.
Description of upland pine mushroom:
the hat is convex;
diameter 6-30 cm;
color dark, reddish;
the leg is thick and short with a noticeable mesh;
the pulp is delicious raw and cooked;
rich aroma;
cut off large, but young specimens (150-300 g);
mycelium biologically dried;
planted in the near-trunk circle of a tree;
substrate acidity 6.5-7 Ph;
50 g of material per 1-1.5 sq. meters;
collection in autumn and spring twice;
watering with a watering can during periods of drought (20-40 l);
development temperature +11-25 °С.
Pine porcini mushroom: growing from mycelium
The best time for planting in open ground is March-October. The earth is loosened around the trunk, mycelium is scattered at a depth of 5-15 cm, covered with a mixture of soil and humus (1: 1) and watered. When moisture is absorbed, sprinkle with garden substrate. The first collection is in 2.5-3 months, in the future there will only be more mushrooms.