Porphyry porphyrosporous: what it looks like, where it grows, photo, is it possible to eat

What is a mushroom

Truffle is a parasite fungus, it develops on the roots of trees and draws useful microelements from them, it does no harm. Another difficulty in finding mushrooms is that there are different types of truffles and each type ripens at a certain time, for example: white in autumn, black in winter.

Truffles grow in Europe, North America, Asia and the USA. In Russia, truffles are found in places where a warm climate prevails, sometimes they can be found in the European part, mainly where the soil is saturated with lime.

Basically, truffles are divided into 2 types: these are black and white types.

• Black truffle. It begins to ripen in the summer and bears fruit by the fall. Fresh fruit is red-purple in color, sweat. The core is white. They grow under the roots of oak, hornbeam, beech, sometimes near pines and birches.
• White truffle. Ripens from autumn to early winter. The fruits are yellowish in color, the flesh itself is white. It is less common than black truffle, therefore it is more appreciated.

Types of mushroom porkhovka

Lead-gray flap (Bovista plumbea)

Also known as Devil's Tobacco and Lead Slicker.

The diameter of the fruit body is 1-3 cm, the shape is round, spherical, the root process is thin. The color is white or off-white in young mushrooms; as it matures, the fruit body becomes gray, steel, matte with a dense skin. After the mushroom ripens, a small hole with a ragged edge appears at the top of the mushroom, which is intended for the spread of spores. The pulp of the mushroom is white at first, later becomes grayish, odorless.

The season for the collection of lead-gray flap lasts from June to September (mass fruiting is observed at the end of July and lasts until mid-September). The fungus grows on sandy soil, in woodlands, on roadsides, forest glades and meadows, singly or in small groups.

Edible mushroom, young specimens with a light fruiting body and white pulp are used for food.

Blackening flap (Bovista nigrescens)

The fruit body is spherical or flattened, without a stem, 3-6 cm in diameter. Young mushrooms are white, gradually acquiring a yellowish tint. After the spores mature and the outer shell breaks open to discard them, the fungus turns almost black. The flesh of young specimens is white, darkens as the fungus grows.

The beginning of growth of this species is observed from the beginning of June and lasts until the second half of September. The fungus grows in various types of forests, as well as in meadows, along roads, on rich soils.

Young mushrooms are edible, of low quality.

Where does the mushroom grow?

The geography of the truffle habitat in Russia is quite extensive, it is found in the Central regions, in the Volga region, in the Caucasus.

European part

In deciduous and mixed forests in the Caucasus, on the Black Sea coast, in the Moscow, Voronezh, Podolsk, Tver, Leningrad regions, you can find a black truffle. White tubers are found in the Tula, Oryol, Vladimir, Smolensk, Kuibyshev regions.

Siberia

Deciduous and coniferous forests of Siberia are the habitat of the delicious white truffle, and favorable climatic conditions contribute to their good harvest.

Crimea and Caucasus

Mild climatic conditions and planting of oak and beech groves increases the yield of mushrooms and promotes their active growth. Gelendzhik, Anapa, the village of Abrau-Dyurso, Alania are the regions that account for the largest amount of the harvest.

Due to the complexity of mushroom picking, there is a whole set of rules, thanks to which the picking efficiency can be increased many times over.

The most important thing is to choose the right forest. These should be areas with deciduous trees (beech, birch, oak)

The soil should contain a large amount of lime and sand.In the mushroom place there will be high humidity, the vegetation is stunted, the earth is gray-ashy, and midges will circle over the place. If the plantings are very young, then you won't be able to find mushrooms there, but you can often see traces of wild boars and other animals around.

You should pay attention to the bumps under the trees and look for places where the roots are large. The main condition for finding mushrooms is the availability of trained assistants.

It can be a dog or a trained pig. Animals can smell the delicacy up to 25 meters away. As soon as the beast starts digging the ground, you need to immediately stop it before it ate or spoiled the mushroom. All truffle places can be memorized and returned there, while it is advisable to search everything nearby, because there is a chance to find a new habitat for this wonderful mushroom.

Pseudo-birch porphyry

Family Pine fungus - Strobilomycetaceae Porphyry birch Porphyrellus porphyrosporus (Fr. ye Hok) E.-J. Gilbert

Category and status.... 3b is a rare species with a significant range, within which it occurs sporadically and with a small number of populations.

a brief description of... A mushroom with medium-sized tubular fruiting bodies that develop on the soil. The hat is 5-10 (15) cm in diameter., Cushion-shaped, matte, fine-grained, velvety, olive-brown, walnut-brown. The hymenophore is pink-gray, brown-gray, turns blue from pressure, then turns brown. Leg 8-12.5 x 1-2 (3) cm, fibrous, fine-scaled, longitudinally striped, one-color with a cap. The pulp is white, turns blue on the cut or turns slightly green, then turns brown. Spores 12-16 x (5) 6-7 μm (1).

Spreading... In Russia: Kaliningrad region. (2, LE); Republic of Adygea (3, 4); Khabarovsk Territory (5); Primorsky Territory (6-10); Sakhalin Region (eleven). General distribution: outside Russia distributed in Europe, Asia and North. America (1). Features of ecology and phytocenology. Mycorrhizal symbiont of beech, oak, birch (?), Cedar (?), Fir (?) And spruce (?). Occurs sporadically in deciduous, mixed and coniferous forests with the participation of these tree species.

Number... Not researched. The state of local populations. There is no information.

Limiting factors. Deforestation of Caucasian and Far Eastern forests.

Security measures taken... The species is included in the Red Data Books of the Republic of Adygea (12), Khabarovsk Territory (13) and Sakhalin Region. (fourteen). It is protected in a number of reserves in Russia: Caucasian (3, 4, 12), Bolshekhekhtsirsky (5), Ussuriysky (7), Lazovsky (8), Sikhote-Alinsky (9), "Kedrovaya Pad" (10).

Necessary security measures... It is necessary to control the state of populations and search for new locations of the species.

Cultivation possibility... Since the species is mycorrhizal, its maintenance in a pure culture has not yet been successful.

Sources of information... 1. Nazarova, 1990b; 2. Dedkov et al., 2007; 3. Vasilieva, 1939; 4. Vaasma et al., 1986; 5. Flora and vegetation of the Bolshekhekhtsirsky reserve, 1986; 6. Bunkina, Nazarova, 1978; 7. Flora, vegetation and mycobiota of the Ussuriisky reserve, 2006; 8. Flora, mycobiota and vegetation of the Lazovsky reserve, 2002; 9. Vasilieva et al., 1963; 10. Vasilieva, 1973; 11. Vasiliev, Nazarova, 1972; 12. Red Book of the Republic of Adygea, 2000; 13. Red Book of the Khabarovsk Territory, 2000; 14. Red Data Book of the Sakhalin Region, 2000. Compiled by: A.E. Kovalenko.

Views

• Porphyrellus alboater (Schwein.) E.-J. Gilbert, 1931
• Porphyrellus amylosporus A.H. Sm., 1965
• Porphyrellus atrafuscus E.A. Dick & Snell, 1961
• Porphyrellus atrobrunneus Lj.N. Vassiljeva, 1950 - Black-brown porphyry
• Porphyrellus cyaneotinctus (A.H. Sm. & Thiers) Singer, 1991
• Porphyrellus festivus Singer, 1961
• Porphyrellus formosanus K.W. Yeh & Z.C. Chen, 1985
• Porphyrellus fuligineus (Fr.) Singer, 1991
• Porphyrellus fumosipes (Peck) Snell, 1945
• Porphyrellus fusisporus Kawam. ex Imazeki & Hongo, 1957
• Porphyrellus gracilis (Peck) Singer, 1945 - Porphyry graceful
• Porphyrellus heterospermus R. Heim & Perr.-Bertr., 1964
• Porphyrellus indecisus (Peck) E.-J. Gilbert, 1931
• Porphyrellus longipes (Massee) Wolfe & R.H. Petersen, 1978
• Porphyrellus malaccensis (Pat. & C.F. Baker) Singer, 1945
• Porphyrellus niger Heinem. & Gooss.-Font., 1951
• Porphyrellus nigrellus (Peck) E.-J. Gilbert, 1931
• Porphyrellus novae-zelandiae McNabb, 1967
• Porphyrellus pacificus (Wolfe) Singer, J. García & L.D. Gómez, 1991
• Porphyrellus porphyrosporus (Fr. & Hök) E.-J. Gilbert, 1931 - Red spore porphyry
• Porphyrellus rionegrensis Singer & I.J. Araujo, 1978
• Porphyrellus sordidus (Frost) Snell, 1945
• Porphyrellus subflavidus (Murrill) Singer, 1945 - Yellowish porphyry
• Porphyrellus subvirens Hongo, 1960
• Porphyrellus tristis (Pat. & C.F. Baker) Singer, 1945
• Porphyrellus umbrosus (G.F. Atk.) Singer, J. García & L.D. Gómez, 1991
• Porphyrellus zaragozae Singer & J. García, 1991

Mushroom truffle - what does it look like and where does it grow?

Truffle is a rare delicacy mushroom that grows underground. On the market, 1 kg of such mushrooms costs from 2 to 5 thousand euros, some specimens were sold at a higher price. The high cost is determined by the complexity of obtaining the mushroom and high demand. High demand due to its extraordinary taste, which will be appreciated even by a strict critic.

Mushrooms grow in hard-to-reach places, 10-15 cm underground under the roots of trees, which complicates their search. The location of the mushrooms depends on the composition of the soil and climate. You need to look for them in the roots of poplar, linden, rowan, oak, beech, birch, from this we can conclude that the mushroom chooses mixed and deciduous forests.

Description of porphyry porphyrosporous

It has a thick and fleshy cap with a diameter of 4 to 16 cm. As a rule, young specimens have a hemispherical cap, and older ones have a pillow-shaped cap, similar to the cap of a boletus. It is characterized as dry, velvety, smooth, cracking at the edges with age. The surface of the cap can be either light brown or grayish, or dark brown with a reddish tint.

The pulp is fibrous, it is yellow-gray, greenish-olive, purple or brownish in color. When cut, it takes on a blue-green tint. Spore powder brownish-red.

Cooking edible fern

Bracken is a healthy and tasty plant that is widely used in oriental cuisine. It can be used to prepare salads, soups, snacks, stews and fried dishes. Shoots of young fern go well with rice, noodles, vegetables, meat and seafood. Bracken has a positive effect on the digestion process, is rich in vitamins, besides, its calorie content is quite low - 34 kcal.

Interesting! Fried fern is especially popular - this method of preparation helps to preserve the taste and crispness of the shoot.

Roasted fern recipes

In almost all recipes, you can cook fresh, frozen, dried and salted ferns. You just need to take into account some of the nuances: it is recommended to soak dried pagons in warm water for several hours, salted ones - it is necessary to rinse thoroughly.

With onion

Cut 2 medium onions into half rings, fry in vegetable oil until golden brown, add 500 g of boiled fern cut into small pieces to a frying pan, fry for a few minutes. This is a simple yet delicious dish. If desired, you can add carrots, season with sour cream and mayonnaise. Seasoned with soy sauce for a Korean-style fern.

Fern dishes

With potato

300 g of boiled sprouts must be fried until crispy, put on a plate. Put 500 grams of potatoes, cut into long pieces, in a frying pan, fry until tender. Season with salt, pepper, add prepared fern. If desired, you can add onions, garlic. The potato takes on a delicious mushroom flavor.

With meat

The meat is cut into thin slices, marinated with salt, pepper, soy sauce. Onions are cut in half rings, fried in vegetable oil, put on a plate. The meat is laid out in a frying pan, fried until golden brown, and brought to half-readiness.

Prepared shoots are placed on the meat, onions are added. If you wish, you can put out the dish with sour cream or soy sauce, add sesame seeds.

If the fern is bitter

In the process of cooking rachis, you can face a common problem - the fern tastes bitter, radically changing the taste of the dish. How easy is it to remove bitterness from a fern? It's very simple: soak the shoots for several hours in salted water, change the water a couple of times.

Then rinse the pagons well and boil them for 6-9 minutes with the addition of salt. Such sprouts are ready for consumption or further harvesting and storage.

The bracken fern is not only a beautiful plant. It can be grown at home, used to decorate an alpine slide or a corner in the garden. In addition, the culture is valued for its beneficial properties and is used in medicine. Bracken is an edible fern, delicious dishes are prepared from it, fried, pickled, harvested for the winter.

Fern Eagle

One of the most famous and widespread Ferns on the planet is the Orlyak fern - a beautiful bright plant, it can decorate any corner in the garden, forest or near a pond.

The culture is used in folk medicine - a decoction from the shoots is used to relieve stress, remove radionuclides, eliminate fever, and strengthen the skeleton. The decoction of the roots has an anthelmintic effect, relieves joint aches, and helps with diarrhea.

The main characteristics of the culture:

What does the bracken fern look like? Common bracken is a perennial herb of the Dennstedtiye family. A distinctive feature when describing a fern is frond, shaped like the wings of an eagle with tips curled inward. Usually Orlyak reaches 70 cm in height, but in more favorable climatic conditions (Primorsky Krai) it grows above a meter. The root system is well developed, deeply located, due to which the plant grows quickly, adapts to any climatic features - the roots do not freeze, they are not afraid of drought, rainfall and even fires.

Where does the bracken fern grow? The culture is found in all corners of the globe, except for Antarctica and the desert, and is widespread in Russia: in the middle zone, in Siberia, the Urals, the Far East, and the Primorsky Territory. Habitat - coniferous (pine) and deciduous (birch) forests, as well as edges, hills, water bodies. It grows well on pastures, clearings, abandoned fields. Prefers sandy, light soil, limestone. In some countries, the fern multiplies at such a fast rate that it is fought like a weed.

How to grow Orlyak at home? Fern is a beautiful original plant that can decorate a corner in the house or an alpine slide in the garden. It is unpretentious, adapted to different climatic conditions, undemanding in maintenance. Bracken is able to reproduce by dividing the bush, spores, rhizomes, processes. Spore reproduction is a long and painstaking process, which is rather difficult to implement at home. The best way to grow a crop is to use a dividing bush or plant shoots by the root. In this case, you need to carefully examine what the fern looks like: stem, leaves, root system. They must be resilient, free from stains and damage.

To plant Orlyak in a pot, it is necessary to prepare a sandy substrate, lay out drainage from gravel or bricks on the bottom. The plant is transplanted into the garden in the spring in a shaded place, protected from drafts. Sand, some ash should be added to the soil, small pebbles should be placed on the bottom.

Note! Fern loves moisture, so it needs regular watering and spraying. When pests appear (scale insects, whiteflies, thrips), insecticides are used

It is not worth trimming the crown - the old pagons are replaced with new ones in the spring.

When pests appear (scale insects, whiteflies, thrips), insecticides are used. It is not worth trimming the crown - the old pagons are replaced with new ones in the spring.

Collection rules

In order not to be mistaken with the choice and bring only edible specimens from the forest, you should know the following about porphyrospore porphyry:

It grows on soil and dry wood, most often in mountainous areas. As a rule, they can be found in coniferous forests. In rare cases, some specimens are found in deciduous forests.

So, if a mushroom picker notices a mushroom that grows in moss, then most likely it is a flywheel.
Before putting the mushroom in the basket, you should pay special attention to its aroma. Since porphyry porphyrospore exudes an unpleasant odor, it will not be difficult to distinguish it from twins

As a rule, the edible gifts of the forest have a pleasant aroma corresponding to mushrooms.

Porphyry porphyry: description and photo, edibility

Porphyry porphyry, also called as sore purple or redsporous porphyrellus, belongs to the fungi of the genus Porphyrellus, family Boletaceae. Despite its superficial resemblance to many edible mushrooms that have good taste, has a rather unpleasant aroma.

Description of porphyry porphyry-spore

Porphyry porphyry is a mediocre mushroom, outwardly similar to boletus and boletus, but at the same time in its color it does not have bright shades. Gloomy and unremarkable, this mushroom seems to indicate that it is better not to collect it.

In fact, outwardly, it really looks like some valuable species. The hat is matte, gray, darkens on the cut, the size varies from 4 to 12 cm. The shape is hemispherical, inflated, with age it opens, becoming cushion-shaped. Dry and smooth to the touch, may crack as it grows closer to the edge.

The spore-bearing layer is tubular, not growing to the pedicle. When pressed on the cap, it changes color from yellow-gray to blue-brown. The spores are ellipsoidal, the color of the powder is red-brown.

The surface of the fruiting body is velvety. The smell and taste are unpleasant, so this mushroom has no culinary value. The leg is cylindrical, often smooth, has a bright brown tint, the length directly depends on the growing conditions and can be from 8 to 10 cm with a thickness of up to 2 cm.

Is it possible to eat porphyry porphyry

Porphyry porphyry is a conditionally edible variety. According to its culinary value, it is assigned to the second category.

Taste qualities of the mushroom porphyry porphyry-spore

Since the mushroom belongs to the second category, it is rarely eaten. And all because of the unpleasant taste and pungent odor, which can persist even after prolonged heat treatment. When fresh, this specimen is not at all suitable for cooking, since it is able to saturate all the ingredients with its bitter taste, which will completely ruin the dish. Some culinary experts still resort to marinating this forest product in a hot way with a lot of spices and spices.

False doubles

Porphyry porphyry-spore among poisonous and inedible mushrooms has no similarities. But, having met him in the forest, an inexperienced mushroom picker may confuse this specimen with:

• common boletus, since it also has a hat with a gray-brown color, belongs to edible mushrooms;
• pain - outwardly similar, but has a thicker and shorter leg, a distinctive feature is that it belongs to the first category;
• goat - much smaller in size and has a thin long leg, is edible;
• moss - has a lighter or brighter cap of a uniform color, depending on the species, grows in moss, is edible.

Unlike all the described specimens, it is very easy to recognize porphyric porphyry, because its pulp, when broken, emits a pungent odor that is absent in other mushrooms.

Collection rules

You can meet this species in coniferous, less often deciduous forests. It grows in grass or dry wood.

If you plan to collect this mushroom, then you should do it in the thicket of the forest. It is highly discouraged to use specimens growing in forest plantations near roads or various industrial enterprises.

Use

Belonging to the second category, porphyry-spore porphyry is practically not used for cooking. Usually it is only pickled for the winter with various herbs and spices.

Conclusion

Porphyry porphyry is conditionally edible. But inexperienced mushroom pickers can be very disappointed when cooking it, since the dish will not be appetizing at all: with an unpleasant aroma and a terrible aftertaste.

How to prepare and store a fern

Bracken is an edible fern. In Russia, it is little used, dishes from this plant are considered exotic. In the world, especially in Japan, such an unusual cuisine for Europeans is very developed, the Orlyak pagon snack is a fairly popular and familiar dish.

The shoots of a young fern - rachis are used for food. They appear in early May and resemble a snail in their appearance - the top of the petioles is wrapped in a spiral. Shoots are harvested before the first leaves appear - a mature plant becomes poisonous.

For cooking, use rachis no more than 30 cm, they are cut at a height of 5 cm from the ground. The sprouts are sorted by color and size, aligned along the top edge, tied, cut off exactly the bottom. You can keep the stems fresh for no more than 10 hours after harvesting; it is necessary to start harvesting rachis for the winter in 2-3 hours - this way the maximum number of useful things is preserved.

Attention! In no case should the shoots be eaten raw - they can cause serious harm to the body. Pagon salting is carried out for industrial production

At home, the fern is harvested by drying, freezing or pickling

Pagon salting is carried out for industrial production. At home, the fern is harvested by drying, freezing or pickling.

Fern drying

Drying the sprouts allows you to preserve the original taste of the plant. Dense and large shoots up to 20 cm long are selected, pre-blanched in salted water for several minutes, then transferred to a colander, washed with cold water - this helps to maintain the elasticity and juiciness of the fern.

It is very important not to overcook the rachis, otherwise they will become tasteless and stratified. When the shoots have cooled down, the remaining moisture will drain off, you can start drying

There are two ways to dry the resulting workpiece:

• Outdoors. The process is lengthy and rather painstaking. It is necessary to prepare a well-ventilated dry room, place the fern on paper or in a special mesh for drying vegetables. For 5-7 days, the sprouts periodically turn over, knead slightly.
• In an electric dryer. Express procurement method. Prepared shoots are placed in an electric dryer in a thin layer and dried at a temperature of 50 degrees for about 6 hours. You should be careful - the drying time largely depends on the size of the pagons. It is better not to dry them slightly than to dry them out and lose the results of labor.

Dried pagons are placed in fabric bags, which are hung and remain in the fresh air for another couple of days to dry at natural temperature and humidity.

Advice. The quality of the product can be determined by the appearance of the rachis - properly dried pagons retain their characteristic aroma, plasticity, acquire a rich green or brownish-green color. If the shoots break, they may be overdried.

A very important nuance in the preparation is how to store the dried fern. Shoots are placed in paper or cloth bags and left in a dark, dry room. In case of high humidity, it is better to transfer the pagons into a glass container that closes tightly. In this state, the product retains its qualities for two years.

Freezing fern

A simple and effective method to prepare shoots that practically do not differ in appearance and taste from a fresh product is to freeze ferns:

• sprouts are selected, washed, cut into convenient pieces.
• blanched in salt water, reclined in a colander, washed with ice water.
• after the liquid is removed from the glass shoots, they are dried on a towel or paper, and cooled.
• ready-made rachises are transferred to food zipp-bags or plastic containers, placed in the freezer.

Another interesting way to prepare Orlyak is to marinate. To do this, boiled salted sprouts are laid out in jars and poured with marinade with soy sauce, apple cider vinegar, garlic, sugar and salt.

The result is a delicious snack reminiscent of pickled mushrooms.

Biological description [edit | edit code]

• The cap is 3-10 cm in diameter, convex at a young age, then becomes flattened, usually orange-brown, red-brown or cinnamon, sometimes with a yellowish or reddish tinge, dry, doughy, often cracking with age.
• The pulp is white, soft, usually without much taste or smell.
• The hymenophore is tubular, at first white, then pinkish-brown, 1–2 pores per 1 mm.
• Stem 5-15 cm long, often curved, tapering or almost flat, not hollow, more or less smooth, of the same color as the cap or lighter in color.
• Spore powder of red-brown color. Spores 10-17 × 5-8 µm, elliptical in shape, with an uneven surface.
• It is an edible mushroom.

Rosso siena

Porphyries are rocks of volcanic origin, with large inclusions of various minerals. They have a microcrystalline structure. Porphyry ("porphеreos") in translation from Greek means "red", "purple". Distinguish between quartz and non-quartz porphyry. Porphyry is a building, finishing and decorative material.

The Egyptians were probably among the first to discover porphyry. Egyptian craftsmen have achieved high art in the manufacture of products from this stone. They used porphyry to make various statues, columns, vases, interior items in palaces, and in the construction of sarcophagi. Antique items made of porphyry are of great artistic value today. Porphyry was a symbol of the power and wealth of the pharaohs of Egypt, and then the emperors of Ancient Rome and Europe. All the monarchs of the world wanted to have porphyry products.

In the 20th century, large deposits of porphyry were discovered in northern Italy - in Trento. At the same time, the stone began to be widely used for paving roads in Europe.

In our country, deposits of porphyry were discovered in the 18th century in Altai, near the Korgon River. Porphyry was used in St. Petersburg in the manufacture of sculptures, bas-reliefs of buildings. Porphyry products were used to decorate palaces and luxurious mansions. Russia was famous for its stone-cutters. The Hermitage contains rare exhibits of porphyry vases and bowls made in factories in Altai, the Urals and Peterhof. Some of the works have won awards at the London World Exhibition, as well as exhibitions in Paris and Vienna. Many works were sold to museums around the world.

The widespread use of the stone is associated with its good physical and chemical properties, which are predetermined by the porphyry structure of the stone. This is a very wear-resistant material, it behaves well even in an aggressive environment, is resistant to chemical agents, has good thermal insulation properties, which allows it to be used in the climatic conditions of Russia, has good resistance to abrasion, scratches, and impacts. It is low maintenance and durable.

Porphyry is a very hard stone, its chemical composition is close to granite, and its strength exceeds it by almost 50%, and red porphyry is considered the most durable. Unlike granite, it never crumbles.

The stone, in spite of its strength, has a relatively low specific gravity and high water absorption, which indicates its porous structure. This explains its so-called "self-cleaning", when any stains gradually disappear from the surface.

Porphyry can be presented in a wide range of colors. There are red, green, yellow, brown, purple, gray stones with many shades, as well as variegated porphyries.

Porphyry is becoming more and more popular today. It is increasingly used in landscape and urban architecture of private houses, commercial and commercial organizations. Porphyry has a good natural texture, interesting natural patterns and rich natural colors, it is widely used for decorative purposes, helping to create original compositions. The extraordinary beauty of natural stone has provided it with many admirers.

Premises finished with porphyry tend to look rich and modern. It is often used in luxury construction, where it is required to emphasize the prestige of the company, the individuality of the owner of a private house. With the help of porphyry, you can create the most whimsical interiors, making them unique and expressive.

In construction, stone is used with treated and untreated surfaces in the form of various shapes: plates, tiles, bars, which can have different thicknesses. Plates with chipped, uneven edges of the wrong size are used as mosaics. Thicker tiles are used for paving traffic roads.

Porphyry can guarantee a high quality finish even in complex architectural projects. He will give the house an individual style and make it stand out from the crowd, and the use of various design solutions with the use of porphyry will make your home and plot a real work of art.

(porfirellus)

✎ Affiliation and generic features

Porphyry, or porphyrellus (lat.Porphyrellus) is a genus of mushrooms, consisting of the families: boletus (boletus) (lat.boletaceae) and pineapple mushrooms (lat.strobilomycetaceae) of the order of boletus (lat.boletales).
Porphyry was named for its individual, porphyry ("porphyreos" from Greek means purple, crimson, brown) color hats and red-brown spore powder color.
Among the people, mushrooms of the genus Porphyry are usually called drillers, from the word brown, regardless of their species. All of them belong to such mushrooms that differ in the color change of the tubules of the spore-bearing layer (hymenophore), when pressed on them, from pink-gray-yellow to dark blue-green; a change in the color of the flesh on the cut from white and pale brown to bluish, greenish, reddish, or almost black, while emitting a peculiar unpleasant odor, which is why porphyry mushrooms are usually classified as conditionally edible.
Despite the fact that the porphyry genus is not at all small (it has about 30 species), nevertheless, it has been little studied so far, therefore, only 2 of them are considered the most famous and interesting mushroom pickers, and these are:

• red spore porphyry (chocolate);
• pseudo-birch porphyry (driller).

Red-spore porphyry ("chocolate") (Latin Porphyrellus porphyrosporus) is a very rare species, not everyone can find it in the forest.
Pseudo-birch porphyry ("driller") (lat. Porphyrellus pseudoscaber) is an entirely rare species, listed in the Red Book of Russia and protected by the State, whose discovery in the wild can generally be considered a success.

✎ Similar species and nutritional value

Porphyry mushrooms are quite unique mushrooms, and if you manage to find them, it will be very difficult to confuse them with some other (inedible and poisonous mushrooms).
Porphyry can be confused, perhaps, only with edible boletus, which they look like. But the confusion is absolutely not terrible (if you do not take into account their belonging to nature conservation species, which cannot be collected).
Porphyry mushrooms are excellent mushrooms, according to their taste and consumer value, they all belong to the conditionally edible mushrooms of the second category. Perhaps their only drawback is a very unpleasant smell of raw pulp, which, however, leaves without a trace after boiling or drying.

✎ Distribution in nature and seasonality

Porphyry, as noted, are extremely rare mushrooms and therefore there is no need to talk about the places of their special collection, although occasionally they appear somewhere in the world, delighting some lucky lucky ones with their presence.
Porphyry species are found in the mixed forests of North America and Europe (in the Baltics: Estonia, Latvia, Lithuania), in the Ukraine and the Russian Far East (in the Primorsky Territory), or even in Georgia, Kyrgyzstan and Uzbekistan, but selectively.
Porphyry species live in the Krasnodar Territory and the Kaliningrad and Sakhalin Regions, in the Caucasian, Ussuriysk and Sikhote-Alin State Reserves, more often in coniferous or mixed forests, less often in deciduous, alone and in small groups, from August to October.

✎ Brief description and application

Porphyry belongs to the category of tubular fungi. The tubular layer is pink-gray-yellow. The hats are matte and pillow-like, velvety to the touch, and sometimes crack. The color of the legs and caps ranges from bright brown to any shade of brown. The legs are often smooth, but sometimes they become scaly-ribbed and their shape directly depends on the growing conditions, from which they can be elongated (in mushrooms growing in low or damp places); short and thick (in mushrooms growing in dry places). The pulp, like that of similar paints, at a young age is dense, elastic, at a mature age, dense in the cap of the fruit, loose in the stem, white or pale yellowish-brownish in color, and changes it in the air (darkens).

Porphyry should be eaten after boiling or drying to remove unpleasant odors. They can be fried, used in soups, salted and pickled.

Description

• The cap is convex or cushion-shaped, later sometimes almost flat in shape, matte, velvety or scaly, chestnut, brown, olive-brown or olive-yellow-brown in color.
• whitish, dirty pink, light gray or brownish brown, with depressed tubules at the stem.
• The flesh is white or pale yellowish-brownish; it changes color in air.
• The leg is ribbed or mesh, fibrous, covered with small scales, brown, nut-brown or dark brown in color.
• Spore powder of porphyry, brownish-brown or reddish-brown color. Spores are smooth, fusiform or ellipsoidal.