The porcini mushroom is the most noble, desired trophy of all “silent hunters”. If you manage to find it, consider the mushroom picking successful. And not in vain - because the porcini mushroom is not only beautiful, aromatic and tasty, but also rich in vitamins, minerals and other beneficial substances. Porcini mushrooms have been popular since ancient times. In Ancient Rome, there were even special establishments - boletaria (“boletus” is the Latin name for the white mushroom), which were visited by noble citizens. There, rich Roman women used the mushroom for cosmetic purposes - they made masks that healed microcracks, smoothed and whitened the skin. In addition, raw porcini mushrooms were believed to improve digestion. Porcini mushroom is a source of high-quality protein; it is not for nothing that it is called “forest meat.” Moreover, the protein content is higher in dried mushrooms (up to 80%). This is three times more than in beef or fish. In terms of its nutritional value, the protein contained in porcini mushrooms is not inferior to animal proteins. It contains most of the essential amino acids. The bulk of the protein is contained under the cap, where spore formation occurs. The poorest part of the mushroom in terms of this indicator is the stem. Thus, you can obtain valuable concentrated protein from the mushroom by drying and grinding the caps. At the same time, the calorie content of porcini mushrooms is low: only about 30 kcal per 100 g of product. Of course, it will increase if the mushrooms are fried in a large amount of oil.