The secrets of porcini mushrooms are all here

On August 18, according to the WeChat public account of China Disease Control Dynamics, the article "How much do you know about the mysteries of boletus".

What is Porcini mushroom?

Porcini mushrooms are a type of mushroom body flesh, mushroom "cap" under the hole of the wild mushroom, a wide variety of species, of which delicious and edible species are not a few, not only Chinese love to eat, people all over the world are good this bite.

The term "porcini mushroom" first appeared in the Ming Dynasty's "Yunnan Materia Medica", so named because of its appearance like beef liver fat, dark brown color. The people divide it into black beef liver, yellow beef liver, white beef liver, etc. according to their different appearance and color, but they can be ingested in large mouths if they are not crowned with "porcini mushrooms", and the "porcini mushrooms" family also hides "killers". If you don't take it carefully, you may be the next to fall.

What does porcini look like?

Porcini mushroom is a typical "umbrella fungus", composed of fungus caps and stalks, rich in color, some species appear cyan when touched by the hand, also known as "see hand green". Some species magically change color when they are injured, which is magical!

The surface of the porcini mushroom cap is smooth, or there are scales, cilia, villi, warty, velvet fragments, or uneven fleshy lattice; The ventral surface of the cap is mostly porous or tubular, rarely has bacterial folds (such as species of the genus Porcinius with folded holes), and the flesh is thick and elastic.

The stalks are mostly solid, less hollow, mostly in the center of the lid, and rarely have lateral or oblique growth; The surface of the stalk is smooth or ornamented, the base is more inflated, and a few are cup holder-shaped.

How many species of porcini mushrooms are there in China?

As of 2019, there are about 400 to 500 species of known porcini mushrooms in China. Among them, there are at least 100 kinds of edible species, more than 40 species of poison, edible and poisonous species account for about 40% of known species. This ratio should not feel less than half, in fact, it is already very remarkable, because these are our "smart and gluttonous" human beings tasted one by one, and there are "bloody" cases. As for the other 60% of species, leave it to the "guinea pig" foodies to experience. In addition, some edible porcini mushrooms can also be poisoned raw or improperly cooked.

Common absolutely reliable edible porcini mushrooms:

Such as neoboletus brunneissimus ,commonly known as black boletus, black buckwheat), rupidated porcini mushrooms (Rugiboletus extremiorientalis, commonly known as yellow laitou), white boletus (Boletus bainiugan, commonly known as bigfoot mushroom or thick-legged mushroom), delicious boletus (Boletus edulis) and so on.

Porcini mushrooms that must be properly processed to be edible:

Such as butyriboletus roseoflavus (commonly known as white onion), Lanmaoa asiatica (commonly known as red onion), neoboletus magnificus ,Suillus granulatus (commonly known as sticky dough) and so on.

Absolutely avoid the consumption of poisonous porcini mushrooms:

Neoboletus venenatus, neopareus neofelleus (commonly known as bitter horse liver), Baorangia pseudocalopus, Hourangia cheoi, Rubroboletus latisporus, Heimioporus longsporus gaojiaocong, commonly known as stilt onion), Baorangia major, Rubroboletus sinicus and powdered boletus spp. wait.

What are the manifestations of porcini poisoning?

It mainly causes two manifestations of poisoning, gastroenteritis type and neuropsychiatric type.

Generally, as long as it is treated in time, the prognosis is good.

Gastroenteritis type:

Symptoms usually occur after half an hour to 2 hours of eating, mainly manifested as nausea, vomiting, abdominal cramps and diarrhea, which can be accompanied by anxiety, sweating, chills and increased heart rate, and in severe cases, muscle spasms, electrolyte abnormalities and decreased blood pressure may occur.

Neuropsychiatric type:

Most of them have symptoms after eating for several hours to 24 hours, which are manifested as hyperactivity, delirium, gibberish, abnormal behavior, visual hallucinations, auditory hallucinations, etc., and typically can be seen that "little people" fly around, as if they are in a "little country". Recently, there are many "crazy devil" videos on the Internet that have rushed to the hot search.

How to avoid porcini poisoning?

1, can eat fresh, do not eat dry; Only cooked, not raw; Only eat what you have eaten, do not eat what you have not eaten;

2, roadside "wild goods" do not easily buy, formal market or restaurant "real goods" is the choice;

3, eating fungi is the most taboo "miscellaneous", and the amount of food at a time should not be too much;

4, eat mushrooms do not drink alcohol, drink alcohol do not eat mushrooms.

How to choose porcini mushrooms?

Distinguishing Porcini mushrooms is a hard-core technical job, not everyone can do. Fresh porcini mushrooms may be the "old driver" who collects or sells bacteria, but it is difficult to distinguish one or two after drying, and it can only be identified by molecular biology to distinguish the ugly. From previous dried porcini poisoning samples, it can be seen that a plate of fried dried porcini mushrooms may contain several or more than ten species of porcini mushrooms, a mixture of toxic and edible. Therefore, the chance of poisoning dried porcini mushrooms is greater than eating fresh porcini mushrooms!

Therefore, when it comes to eating fresh porcini mushrooms, restaurants and markets are important! Regulated restaurants and markets are preferred. When buying dried porcini mushrooms, the manufacturer is important! Formal channels, standardized operations, and service integrity, such manufacturers are the best choice. Small shops and small stalls and vendors are small business, so let's not embarrass them.

If you want to step on your own iron shoes, look for "bacteria" thousands of degrees, and personally show your cooking skills, then you should be more cautious. First ask yourself if you have practiced the skill of "fire eye golden eye", or have a wide network of resources. Otherwise, don't be blindly confident, because the "mushroom killer" likes to sacrifice his life to taste the mushroom. There is also a suggestion, take a photo before eating to leave a piece of evidence, or ask an expert to identify it, in order to be safe.