All lovers of mushroom dishes love the taste of Boletus mushrooms, but how many know their true value, in terms of benefits, on the health of the body?
Boletus, also known in some areas as mushrooms, are edible forest mushrooms with a thick white leg and a brown, smooth cap.
In fact, hat colors range from light brown to dark brown. The lamellae under the cap are white when young, and turn yellowish when mature. We also find them under the names: sponge, manatarca, mitarca, copita, pitarca or pitoanca.
The Boletus Mushrooms are the most appreciated mushrooms from a culinary point of view.
They have a very pleasant taste, slightly sweet and intense, and their meat does not oxidize.
The boletus grow especially in the mountain and hill forests, throughout the summer, especially after the rains, but sometimes also in the autumn.
These Mushrooms are considered superior quality mushrooms in terms of taste and texture. They can be eaten fresh as soon as they are harvested, but they can also be dried and eaten later. When fresh, we can prepare them in various ways, from being pan-fried and served with garlic, to various cream soups, stews, or in various combinations with pasta, rice, etc.
The boletus mushrooms have a rich content of minerals and vitamins, and their composition lacks sugars and lipids. The nutrients they contain are easily assimilated by the body. According to some laboratory studies, the amount of potassium they have contributes to maintaining a low blood pressure and they have the ability to annihilate the proliferation of tumor cells.
By dehydrating, mushrooms can be preserved for a long time, and their taste becomes much more intense because the original water content is lost.
source: a1.ro
