Harilik kivipuravik Boletus edulis

The porcini mushroom (summer white) is rightfully considered the most valuable among edible mushrooms. The cap is 8-25 cm in diameter, initially spherical, then convex or cushion-shaped. The color is very variable, but most often light tones: coffee, brownish, grayish-brown, brown, ocher. The stem is thickened, white or light brownish. The pulp is dense, slightly spongy when ripe. The smell is pleasant, mushroomy, the taste is sweetish. In cooking, all known methods of processing are used for porcini mushrooms. It can be dried, fried, boiled, marinated, prepared into aromatic soups and sauces, used fresh in various salads. After drying (in the open air or in the oven at 40-60 degrees) it retains all its advantages. Hercinin, which is a good support for the heart, is isolated from the porcini mushroom.

 

Eng.: Penny bun, King Bolete, Porcino, Cep. Suom.: Herkkutatti. Sven.: Karljohan, stensopp. Bot. syn.: Leccinum edule (Bull.), Dictyopus edulis (Bull.) Forq.