Mushroom mycelium white mushroom, 60 ml

White mushroom (white summer) is rightfully considered the most valuable among edible mushrooms: it has no equal to taste and aroma. It is common in the European part and Siberia, in pine forests on sandy soil. A hat with a diameter of 8-25 cm, first spherical, then convex or pillow-shaped. The color is very variable, but more often light tones: coffee, brownish, grayish-brown, brown, ocher. The leg is thickened, white or light brown. The pulp is dense, slightly spongy in maturity. The smell is pleasant, mushroom, sweet taste. In cooking, all known processing methods are used to the white mushroom. It can be dried, frying, boiled, pickled; cook aromatic soups and sauces; Use fresh in different salads. After drying (in the open air or in the oven at 40-60 degrees), retains all its advantages. The white mushroom has long been famous for its healing properties. In Rus', they were treated with frostbite and ulcers, tuberculosis. Hercinin, which is good support for the heart.

Over the past few years, the technology for obtaining mycelium both on wood and on the substrate has been significantly improved, which ensures better safety and increased survival.