Porcini mushrooms

Porcini mushrooms

　　Porcini mushrooms come in three varieties—white, yellow, and black. They share the same cooking methods and have similar flavors. These mushrooms have large, plump bodies with tender flesh and are high in protein. In Western European countries, they are regarded as premium nutritional foods and are popular export commodities among fungi due to their high exchange value. Since 1923, white porcini mushrooms from our province have been exported to Western Europe, where they have been extremely well received and are in high demand. Nowadays, white, yellow, and black porcini mushrooms are all organized for export.

　　Porcini mushrooms grow in mixed pine and oak forests at altitudes between 900 and 2,200 meters, or in recently logged forest edges. They are more commonly found around the Stone Forest area and nearby. The growing season runs from the end of May to mid-October each year, with more abundant growth after rain followed by sunny weather, making them easier to harvest.

　　During this period, visitors to the Stone Forest can usually enjoy fresh porcini mushrooms. Most porcini mushrooms from our province are sliced, dried, and organized for export.

　　The cap is flat and hemispherical, smooth, non-sticky, and pale buff in color. The flesh is white with a soy-like aroma and can be used medicinally. It grows in broad-leaved forests of oak and other deciduous trees, as well as mixed coniferous and broad-leaved forests, either singly or in clusters. Known as “thigh mushrooms,” they are rich in nutrition and delicious in flavor, making them one of the most tasty wild edible mushrooms. They can be exported to Europe, America, Japan, and other countries, where they are highly favored by foreign buyers. This mushroom has a large body, thick and fleshy caps, and sturdy stems. It tastes sweet and delicious, is highly nutritious, and is a world-renowned edible mushroom.

　　Analysis shows that 100g of dried porcini contains 20.2g of protein, 64.2g of carbohydrates, 338 kcal of energy, 4.0g of ash, 23mg of calcium, 500mg of phosphorus, 50mg of iron, and 3.68mg of riboflavin. This mushroom has effects such as clearing heat and relieving irritability, nourishing blood and harmonizing the middle, dispelling wind and cold, relaxing tendons and improving blood circulation, as well as replenishing weakness and boosting spirit. It is also one of the ingredients in the traditional Chinese medicine “Shujin Pills” (Muscle Relaxing Pills); it serves as an effective remedy in gynecology, treating conditions such as leukorrhea and infertility in women.

　　In addition, its water extract inhibits the growth of mouse sarcoma S-180, with an inhibition rate of 100% against sarcoma S-180 and 90% against Ehrlich ascites carcinoma. It also has anti-influenza virus properties and helps prevent and treat colds.

　　Porcini mushrooms are a general term for fungi in the Boletaceae family and Strobilomyces family, among others. With the exception of a few toxic or bitter-tasting varieties that are inedible, most are safe and suitable for consumption. Yunnan Province is rich in porcini mushroom resources, with many high-quality edible varieties, mainly including white, yellow, and black porcini.

　　White porcini mushrooms, also known as Boletus edulis, grow in mixed pine and oak forests at altitudes between 900 and 2,200 meters, or in recently logged forest edges. Their growing season is from the end of May to mid-October each year, with more abundant growth after rainy and then sunny weather, making them easy to harvest. White porcini mushrooms are flavorful and nutritious. People of various ethnic groups in Yunnan enjoy collecting fresh ones for cooking. In Western European countries, white porcini are also widely consumed. Aside from using fresh ones in cooking, most are sliced, dried, and processed into various small packages for use in soup bases or as soy-infused extracts. Some are also made into salted products for consumption.