From the moment I received the camera, I hoped to shoot the porcini mushrooms. And today, during a bicycle trip with my nephew, I noticed this bonnet without getting down from the saddle :)
I stopped, took out Nikon and did a few shots. A couple of them I offer to your attention:
С момента получения фотоаппарата я наделся поснимать белые грибы. И вот сегодня, во время велосипедной прогулки с племянником, я заметил эту шляпку прямо не слезая с седла :)
Остановился, достал Никон и сделал несколько кадров. Парочку из них предлагаю вашему вниманию:
Да, такого качества фотографий белых у меня ещё не было. Для лучшего результата использовал штатив, который предусмотрительно взял с собой.
Unfortunately, the mushroom itself was eaten by worms a little more than completely, here they are, our competitors:
К сожалению, сам гриб оказался съеден червячками чуть более чем полностью, вот они, наши конкуренты:
In the heat this happens very often, I will wait for the real layer of porcini mushrooms closer to the autumn.
В жару такое бывает очень часто, буду ждать настоящего слоя белых грибов ближе к осени.
Я ориентируюсь по ближайшему рынку. Как только начинают продавать, сразу собираюсь в лес. В этом году лето особенное. В Питере ночи холодные. Грибов ещё нет.....
Ага, у нас тоже аномально поздно начались.
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Жаль, что червивый(
Мы пакетик лисичек потом набрали :)
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For people that don't know about these tasty treats:
You can learn how to fix them here: http://www.mushroom-appreciation.com/porcini-mushrooms.html#sthash.SmL1GXHY.4v2q7M6q.dpbs
Porcini mushrooms are a famous, and delicious, addition in Italian cuisine.Due to their strong nutty flavor, this is an incredibly popular gourmet mushroom.
Like so many other good edible mushrooms, porcini are mycorrhizal. This means that the underground vegetative growth of the mushroom, called the mycelia, enters into a symbiotic relationship with the roots of plants.
Why would you care as a chef? It means that because of this complex relationship that occurs in nature, porcini aren't easily cultivated. So depending on where you live they could be hard to find fresh and more expensive to purchase.
Can't afford a trip to Italy? No problem! This page will provide you with information about porcini mushrooms, the king bolete. We'll start with some basic facts, move on to what to look for when purchasing, and end with how to prepare. I've also thrown in a simple recipe to get you started. Bon Appétit!
Basic Facts
• The name porcini means "piglets" in Italian. They're also known as the king bolete, cèpe (in French), Steinpilz (the "stone mushroom" in German), and a host of other fun names from all over the world. The Latin name is Boletus edulis.
• The term "porcini mushroom" actually refers to a few different species. The most sought after is Boletus edulis, or the king bolete. This is the mushroom people refer to when they say porcini.
• Porcini mushrooms may grow a rather large cap, up to 12 inches in diameter. It's usually brown or reddish-brown with a slightly sticky texture.
• The underside of the cap is made up of a spongy material. Look closely; you'll see the tiny tubes from which spores are released. Species of the bolete genus have tubes instead of gills for spore dispersal. The spore print is a dark green-brown.
• Porcini are known for their thick stem. The picture on the right is a good representation of an average fat porcini stem.
• They form a mycorrhizal relationship with pine trees. Mycorrhizal fungi form beneficial, symbiotic relationships with the roots of plants. The plant gets better access to water and nutrients through the larger surface area of the fungal mycelia, and the fungus gets access to sugars that the plant produces.
• You can find porcini mushrooms on the ground in hardwood forests near pine, chestnut, hemlock, and spruce. They fruit in the summer to fall.
• They're most famously found in Italy but they're also in Europe, North America, and other parts of the world like New Zealand and South Africa.
• These are dense mushroom are not hollow. They can weigh up to a few founds (2.2 lbs = 1 kg) when mature.
Great pictures! Great taste! Hope to see more steems from you. upvoted and following.
Thank you for so information adding :)
This post received a 2.6% upvote from @randowhale thanks to @anton-kostroma! For more information, click here!
You know your stuff! Head over to the mycology discord channeland take a look at The Amateur Mycologist posts.
Feel free to post any mycology/mushroom related content on the channel - currently i am curating such content myself.
Я с нашей московской дождливой погодой хочу в этом году пораньше поехать поискать грибы. Надеюсь в этот раз хорошо затариться белыми.
В один год я в мае набрал ведерко белых. :)
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That's a beautiful mushroom on the outside - to bad about the plague of worms. Resteemed and Reposted on mycoligy discord.
Thank you! :)
This post received a 4.0% upvote from @randowhale thanks to @anton-kostroma! For more information, click here!
Dang! I wish I had your photography skills! Keep it up!
Thank you! :)
This post received a 4.6% upvote from @randowhale thanks to @anton-kostroma! For more information, click here!