It is not by chance that they call the porcini mushroom the queen of mushrooms. It is among the most sought after and liked mushrooms. Porcini mushrooms have white flesh and an unique aroma, so they are highly sought after in cooking, starting with the culinary masterpiece Beef Steak with Porcini Mushrooms, then Breaded Porcini Mushrooms and ending with Aromatic Mushroom Soup from porcini mushrooms.
The peak of picking porcini mushrooms is in late spring and early summer, just when the spring rains have passed and the soil is well watered. Porcini mushrooms typically grow along and in deciduous forests and mushroom pickers often fill baskets full of this tasty delicacy.
Before you too fill your basket with porcini mushrooms, however, you should be sure that they are not poisonous. The porcini mushroom has not one but two poisonous twins – Satan's bolete and Rubroboletus rhodoxanthus.
Satan's bolete, which is actually a type of mushroom, is poisonous but not highly lethal to humans. Its consumption can cause a severe disorder. It is easily distinguished from the edible porcini mushroom, because after removing the white flesh, it darkens intensively and after only 2-3 minutes it is dark gray.
Rubroboletus rhodoxanthus is very rarely found in some countries. This mushroom is on the list of protected species in the Red Book in some countries. Like Satan's bolete, the flesh of Rubroboletus rhodoxanthus turns gray when injured, which is an easy way to distinguish it from edible porcini mushrooms.
Mushrooms must be picked by professional mushroom pickers. If you experience nausea, vomiting, dizziness, or stomach and head pain after eating mushrooms, seek medical attention immediately.
Read also how to recognize porcini mushrooms and how to freeze porcini mushrooms.
