1. THE GROWT
The porcini mushrooms grow in the forests of conifers and deciduous, preferably under such trees such as oak, chestnut and beech trees; porcini make their first appearance in the spring and, after a stop period, they reappear with the first autumn rains in the months of September and October.
2. PORCINO
The ancient Romans called these mushrooms Suillus (pig) for their appearance generally squat and massive, and the term porcini it is the exact translation. They can easily reach large: are frequent finds of specimens weighing more than one or two kilograms!
in Egypt they were considered a particularly delicious food.
3. VARIETY
Porcini mushrooms, of which there are 4 main edible varieties that differ from each other slightly to the more or less intense aroma and taste, shape and size is hardly confused with varieties of poisonous mushrooms.
4. HEALTHY
Fungi contribute to the proper functioning of our immune system. Their caloric intake is very low.
The mushrooms are considered a good source of minerals such as potassium, phosphorus, copper and selenium.
5. PRESERVING
6. COOKING
The best way to store the dried mushrooms once you open the bag, is freezing them.
If the envelope is sealed, simply insert it in your freezer at home with the date stamped on the package.
In the kitchen porcini can be used in hundreds, if not thousands, of ways, as the main ingredient, such as for canned mushrooms in olive oil, along with the pasta where the porcine enhances taste and aroma, as for lasagna porcini or risotto with porcini.
ANTI AGE FOOD
PORCINI MUSHROOMS
The flavour of the wood
Mushrooms contribute to the proper functioning of our immune system. Their caloric intake is not high.
The mushrooms are considered a good source of minerals such as potassium, phosphorus, copper and selenium, all essential for the proper functioning of our body. The mushrooms contain lysine and tryptophan, as regards the proteins. In them there is also the presence of the B group vitamins and antioxidants, considered useful for the prevention of tumor diseases and diseases related to aging. Mushrooms are useful in combating cardiovascular diseases and to curb cholesterol buildup in the arteries.
By some, the mushrooms are wrongly regarded as a low nutrient food. This has been refuted by the recovery of selenium within them, whose nutritional intake allows us to defend ourselves both from infectious diseases that the appearance of tumors. They also contain vitamin B3, which contributes to the good functioning of the nervous system and to a proper oxygenation of the blood, and vitamin B2, is required for the production of red blood cells for the metabolism of proteins, fats and carbohydrates.
As for their power to strengthen the immune system, mushrooms are considered for centuries as a real natural antibiotic and is indicated by the non-conventional medicine as a valuable food to be taken during the change of season to protect themselves from the autumnal ailments. Their appearance in the forests in late summer and early autumn, or between winter and spring, it confirms that it is the passage three seasons the ideal time to eat them fresh and to enjoy all the benefits that they present .
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