What is the difference between a Polish mushroom and a white mushroom. Has the Polish mushroom tasted better? When and how to collect

Polish porcini belong to the second category of edibility. It is quite tasty and popular in some regions, especially in late autumn, when there are no other bolets. AT European countries Polish is highly valued and considered excellent in its taste. Soups are cooked from it, roasts are cooked, dried, marinated, salted, frozen. It is believed that its taste strongly resembles a boletus. An interesting fact is that dishonest merchants sometimes try to sell inexperienced buyers dried Polish instead of real white.

Polish has a hat, hemispherical in early age and plano-convex, convex or cushion-shaped at maturity. It flattens out in old age. Diameter - up to 20 cm. The color of the cap can have different tones: light brown-red, olive, chestnut, brownish, chocolate and dark brown, occasionally black-brown. AT rainy weather the color becomes darker. In young macromycetes, its edges are bent, while in mature ones they rise. The skin of the cap is dry, smooth, velvety to the touch, in wet weather it is shiny and oily. She doesn't take off. The tubular layer is yellowish. If you press on it, bluish, bluish, blue-green or even brown-brown spots will appear. The tubules of the fungus are rounded, notched or angular. The pores may be wide medium size or small ones.

The height of the stem is 3-12 cm (on average), the thickness is 1-4 cm. It itself is cylindrical, dense, tuberous or with a sharp base, smooth or fibrous, continuous, sometimes slightly curved. The leg can be painted in the following colors: yellowish-brown, light brown, brown, yellow-brown. When pressed, it turns blue, and then turns brown. The pulp of the fungus is fleshy, dense, with a pronounced mushroom or fruit aroma and a sweetish aftertaste. It is light yellow or whitish in color, brown under the skin. On breaks and cuts, the flesh first acquires a bluish tint, then turns brown, and then turns white again. In young macromycetes, it is hard, but softens with age. The spore powder is olive-brown or brown-green in color. In general, the Polish white mushroom looks very impressive. Photos of him are in this article.

habitat

White polish mushroom grows on acidic soils (under chestnut, beech and oak trees), as well as in coniferous forests under the old pines and firs. Prefers sandy mossy soils, litter of fallen leaves, lowlands, can grow in the mountains. Distributed in temperate zone northern hemisphere. Polish white mushrooms are more common in the European part of the Russian Federation. They are collected in June-November.

Doubles

Inexperienced "quiet hunters" often confuse Polish with spruce or birch. However, it is not difficult to distinguish them. In the classic porcini mushroom, the stem is lighter, barrel-shaped and does not turn blue when pressed. According to the same features, macromycetes are differentiated from which are inedible. The Polish porcini mushroom is much more similar to some varieties of mossiness mushrooms, to the genus of which it itself belongs. For example, flywheel is brown, variegated and green. However, these are not dangerous to health.

The Polish porcini (Xerocomus badius) is sometimes confused with the boletus and closely resembles this noble mushroom. This variety of mossiness mushrooms from the Boletov family has long been classified as an elite mushroom.

The young fungus has an oval, centimeter-sized hat bent down. An adult specimen is equipped with a round and straight twenty-centimeter hat, under which there is a dense light yellow tubular layer. Over time, it softens and acquires a mustard hue. The hat itself, depending on the habitat: it can be brown, olive, brown or dark red. Its velvety surface becomes oily when it rains. Spores are greenish or olive-brown.

The hat sits on a dense, high, slightly thickened and slightly curved yellow-brown stem. It does not have a mesh pattern. It cuts easily, the flesh smells good. It rarely has worms. At the point of cut, it is first white, but quickly oxidizes and turns blue at the same time.

Polish porcini mushroom is sometimes confused with boletus, it is very similar to this noble mushroom.

Other names for the Polish mushroom

The Polish mushroom is called so because it is widely distributed in Poland and is even exported from there to Western Europe under the name Pansky. Russian amateurs silent hunting because of the characteristic color of the cap and the shade of the legs, it is also called a chestnut flywheel.

This majestic mushroom is also called the king of mossiness mushrooms. And he received the popular nickname "bruise" due to the fact that when you press it, a bluish spot forms in this place, which then turns black.

The Polish mushroom is called so because it is widely distributed in Poland.

When and where to pick Polish mushrooms

Pansky fungus prefers acidic soils that prevail in coniferous and mixed forests. It can be found on deciduous and moss litter at the foot of mature trees (oaks, chestnuts, firs, beeches). It also lives next to stumps, especially if they are surrounded by moss.

Mushrooms grow in small groups or single specimens. These sturdy velvety heroes look extraordinarily impressive on an emerald mossy surface.

In regions with a mild climate, they appear already at the end of June, and due to their immunity to short-term frosts, they sometimes keep until the November cold. In the Moscow region, a mass collection of chestnut flywheels takes place from late summer to mid-autumn.

Gallery: Polish mushroom (25 photos)

How to collect Polish mushrooms (video)

Poisonous and false counterparts of the Polish mushroom

Only a novice mushroom picker can confuse the Belopolsky species with boletus mushrooms. But the errors associated with some false mushrooms similar to him, are not always harmless.

bilious

Can sometimes be mistaken for a chestnut mushroom, not poisonous, but extremely bitter gall fungus. In order not to be mistaken, you should be aware of the differences between these forest gifts:

• On its leg there is a mesh, brown pattern.
• The flesh on the cut is soft and pink, not white and hard.
• When pressed, it does not turn blue.

gall fungus

Satanic

AT southern regions Russia can meet poisonous satanic mushroom. The features of this twin pansky mushroom is a clear mesh pattern on a reddish stem. And his hat is dirty white color.

The spore sponge of the twin is reddish, but slightly lighter than the stem. On the cut, it either turns blue or turns pink.. Old specimens have an unpleasant odor. But main feature satanic mushroom in that it prefers an alkaline environment and grows only in deciduous forests.

satanic mushroom

Similar types of flywheels

The counterparts of the Polish mushroom are completely edible mossiness mushrooms:

1. Motley. Its yellowish cap eventually becomes covered with cracks, through which pinkish flesh peeps through.
2. Brown. His ten-centimeter hat can be yellow, red or brown. When cracked, yellow-white flesh is visible. The yellowish stem with a reddish mesh darkens over time.
3. Green. A greenish or golden cap turns yellow when cracked. His sponge is greenish, and his leg is rather light.

All these mushrooms cannot be called “bruises” in any way, because. when pressed on them, bluish spots do not appear. And this is another difference between them and the "Pole".

Features of the white Polish mushroom (video)

Description of taste

The nutritional value of the pansky mushroom can successfully compete with the white one, although the taste of the white counterpart is still brighter. Prepare it in the same way as other forest spore gifts.

It is pickled, boiled, salted, fried, dried and frozen. Since this is a food that is difficult to digest, the product must be crushed during cooking. It is good to cook first courses, side dishes, snacks, pancake and cake fillings, sauces from these mushrooms. They are combined with seasonings, herbs, vegetables, cereals.

The nutritional value of pansky mushroom can successfully compete with white

Medicinal properties of the Polish mushroom

The beneficial properties of the Belopolsky mushroom are determined, first of all, by theanine, an amino acid that is also present in green tea. Due to this, it is considered curative, because. is he:

• Helps to relax and calm down.
• Normalizes blood pressure.
• Neutralizes Negative influence caffeine.
• Serves as an excellent prophylactic against cancer.
• Helps fight excess weight.

Besides, medicinal mushrooms other useful properties are also inherent:

• More than a dozen amino acids help in improving brain function.
• Vitamins of group B, normalize the work nervous system, regenerate neurons, improve skin, hair and nails.
• Thanks to chitin, this product helps the body get rid of toxins and harmful impurities.
• They have a diuretic effect, relieve swelling, are useful for kidney problems, and help remove sand from them.
• Effective in the treatment of wen, warts and bruises.

The beneficial properties of the Belopolsky mushroom are determined, first of all, by theanine, an amino acid that is also present in green tea.

How to cook Polish porcini mushroom

Before you start creating a culinary masterpiece from Polish mushrooms, they need to be processed. It is better to do this immediately so that worms do not start in them. Mushrooms are laid out on paper and cleaned, cutting off the lower part of the leg and the places spoiled by worms. In older specimens, it is also better to remove the "sponge" with spores. The skin from the cap can not be cut off.

After that, you need to thoroughly rinse the forest gifts with a sponge in running water. It’s good after that to soak them for a couple of tens of minutes in salted water so that dirt and sand from the spongy part of the fungus go away, and at the same time the worms remaining after cleaning.

Then you need to cut the mushrooms and boil them in salted water for ten minutes, removing the resulting foam. Drain water after cooking and put the mushroom semi-finished product (if it is not planned to be prepared immediately) into jars. In this form, you can store it in the refrigerator for several days. It does not matter that the mushrooms darken after cooking. With subsequent processing, they will become lighter.

Before you start creating a culinary masterpiece from Polish mushrooms, they need to be processed

The Polish mushroom is a member of the Boletovye family, the genus Mokhovik.

The Latin name for the mushroom is Xerocomus badius.

In addition, it is called chestnut mushroom, brown mushroom and pan mushroom.

The diameter of the cap ranges from 4 to 12 centimeters, sometimes it can reach 15 centimeters. Its shape is convex, semicircular, but when the mushroom grows, the hat changes and becomes pillow-shaped and even flat.

The skin does not separate from the cap. It is smooth and dry, but becomes sticky in wet weather. At a young age, the skin of mushrooms is dull, while in adults it is shiny.

The color of the cap can vary from dark brown and chestnut brown to chocolate brown. The pulp is dense, yellowish or whitish in color. If you cut off the pulp of the cap, then it turns a little blue in the air, and then becomes light again, but the pulp of the leg first turns blue and then turns brown.

The tubular layer adheres to the stem, and sometimes it is free with a small notch.

The color of the tubules is yellowish, with time it becomes greenish-yellow or yellow-golden. The length of the tubes reaches 2 centimeters. The pores are angular, at first they are small white in color, but as the fungus matures, they become large, olive-yellow or green-yellow. When you click on the spores, they turn blue. Spores are smooth, fusiform-elliptical, honey-yellow in color. Spore powder brown-olive.

The height of the leg is 4-12 centimeters, and the thickness ranges from 1 to 4 centimeters. Leg fibrous structure, yellow, brown or light brown with red-brown fibers. The shape of the leg is cylindrical, towards the base it either expands or, conversely, narrows.

Places of growth of pan mushroom

Polish mushrooms are common in coniferous and deciduous forests, on sandy soils. They form mycorrhiza with pine, beech, spruce, European chestnut, oak. They grow in small groups or individually. The stumps and bases of trees can serve as a substrate for chestnut flywheels.

Polish mushrooms grow in the temperate zone: in the European part of our country, in the North Caucasus, in Far East and in Siberia. These mushrooms bear fruit from June to November. The season of brown mushrooms lasts longer in comparison with other tubular mushrooms.

Taste qualities of chestnut mushroom

Edibility of the Polish mushroom High Quality. Its taste is mild, the aroma is pleasant mushroom. Polish mushrooms are suitable for a variety of cooking methods: frying, drying, boiling, stewing and pickling.

Twins of the Polish mushroom

Beginners may confuse a chestnut flywheel with white birch or white spruce mushroom. But the white mushroom is distinguished by a barrel-shaped stem, the presence of a mesh on the stem, light skin and the fact that when cut, its flesh does not turn blue.

Polish mushrooms are much more similar to representatives of the Mokhoviki genus:

• The variegated flywheel has a yellowish-brown cap, cracking as it grows, on which red-pink flesh becomes visible;
• The brown flywheel has a hat up to 10 centimeters in diameter, red, yellow or dark brown. The leg is fibrous-flaky, whitish-yellow in color, mealy, it darkens with time. There is a red or light brown mesh on the leg;
• Flywheel green is characterized by a brownish-green or brownish-golden cracking hat. The tubular layer of this fungus is yellow-green or golden brown. The stem is lighter than the cap.

Do I need to clean off the stem of the mushroom? time to pre-cook it?

1. The skin of this mushroom is not peeled. It dries beautifully, like white. And if you want to freeze, then it is better to cut into the desired pieces and boil for 5-10 minutes no more, and only in order to take up less space in the freeze. And if there are no problems with the place, then you can freeze it raw, because when cooking this mushroom in a fresh state, no pre-cooking is required, you can go straight to the pan. This year I collected a number of small Polish ones and marinated them, it turned out very tasty.
2. wash and freeze but do not defrost
3. If the mushrooms are collected in areas where there was at least partial smoke, then boiling, I think, is a must. We may lose some of the flavor, but decoction of ANY mushroom reduces accidental toxicity. Further, all reference books agree on one thing - if the skin peels off the mushroom, then it needs to be peeled off. Even from whites. The leg of the Polish mushroom can be left if it is elastic and does not fall into fibers. After boiling (10-15 minutes, as they settle), put the mushrooms in a colander, let them cool quickly, pack them in freezer bags, tie them tightly and put them in storage. After defrosting, the mushrooms are used for frying, and the juice drained from them is used to make sauces and gravies.
4. You can ask in response, what do we call the "Polish mushroom"?
5. wash, cut into pieces, arrange in portioned bags and freeze. nothing else to do
6. I prefer to boil, the skin is not removed from the Polish mushroom. Then recline in a colander, cool and arrange in bags or containers.

Polish mushroom recipe

By nutritional value Polish mushroom is not inferior to its fellow - white mushroom, although taste qualities not as pronounced as in white. This type of mushroom belongs to the third category of value. In cooking, the Polish mushroom, the preparation of which does not differ from most mushrooms, is used in salads, main dishes, marinated, boiled. Polish mushrooms are dried, salted, frozen. Before cooking, it is recommended to grind the mushroom in order to increase its digestibility, since the Polish mushroom remains a heavy food. Below are the Polish fungus. Dishes from the Polish mushroom, as well as from all mushrooms, are rich in vitamins, sugars, essential oils, minerals. Great for vegetarian cuisine as they can replace meat dishes delivering the required protein to the body. However, people suffering from diseases gastrointestinal tract in large quantities Polish mushroom is better not to eat.

Polish mushroom. crafting recipes

fleshy fruit bodies representatives of the Boletovy family differ: snow-white, oily, boletus, boletus, mossiness. Earlier, the Polish mushroom belongs to the family (genus mossiness mushrooms), it has a great resemblance to the snow-white mushroom. There are several Russian names for this mushroom: chestnut mushroom, master mushroom, brown mushroom. The semicircular and convex (becomes flat over the years) cap (4 to 15 cm across) has a dry and smooth skin that does not come off, but becomes sticky in wet weather. Its color is chocolate brown, dark brown or chestnut brown.

The mushroom has a pleasant smell. The color of the pulp is whitish or yellow on the cut, slightly bluish, and later again becomes light on the cap and brown on the stem. It has a mild taste. The tubular layer (the color of the tubes is yellow) can be grown into the legs or free. The fibrous leg has a cylindrical shape, reaches a height of up to 12 cm, and a thickness of up to 4 cm. The fungus is more common in coniferous and less common in deciduous forests.

How to cook Polish mushroom? It can be prepared for the future: marinated or dried. It can be used in culinary dishes, like snow-white, flywheel or butter dish, and also replace them with success. Soups, appetizers and 2nd courses are prepared from it. There is a risk of poisoning by mushrooms, therefore it is necessary to use only familiar and old mushrooms collected in ecologically clean places.

Recipe 1

Chicken and Polish mushroom are used for the dish. Making them comes down to frying and baking in the oven with pasta. Ingredients:

• 200 Polish mushroom caps, cut into 1 cm wide pieces;
• 4 chicken legs (boneless), skinned, cut into strips one cm wide;
• 1 onion, diced;
• 250 ml of dry white wine;
• 250 g spaghetti;
• 2? a glass of sour cream;
• 250 g grated Parmesan cheese;
• olive oil;
• sea ​​salt;
• pepper;
• 1 small bunch of parsley;
• 1 small bunch of basil;
• 3 tablespoons crushed almonds.

Polish mushroom, cut into slices, seasoned with salt and black pepper. Add a little oil to the saucepan, heat it up, spread the mushrooms and fry until golden brown. Take out the mushrooms and set them aside. Place the chicken pieces in the same saucepan and fry until golden brown. Remove the chicken and also set aside. Boil spaghetti in salted water, drain the water. At the same time, fry the onion in a saucepan, then put the chicken and mushrooms in it, pour in the snow-white wine and sour cream, combine the mixture, bring to a boil and evaporate the volume of water by half, remove from heat, add finely chopped greens and half parmesan cheese. Stir in pasta mixture. Spread in a baking dish, sprinkle with Parmesan and drizzle with oil. Put in an oven heated to 200 10 C and bake for 15 minutes, then sprinkle with toasted almonds and serve.

Polish mushroom. how to collect, clean and Polish mushroom - a matter of taste

As I said, the mushroom harvest this year is simply huge. Last week I was handed a bucket of fine Polish mushrooms. It was in the evening, so the photo session was carried out in poor lighting, for which I immediately apologize. But the mushrooms were so fresh and beautiful that I could not resist and decided to publish a post about these beauties. So, I present to you the Polish mushroom.

Polish mushroom.

The Polish mushroom belongs to the genus of mossiness mushrooms, sometimes the Polish mushroom is called the brown mushroom, pansky mushroom, chestnut flywheel. The Polish mushroom has a brown or chestnut cap (the shade of the cap may vary depending on the age of the mushroom). In damp, wet weather, the cap of the Polish mushroom becomes slippery and takes on a dark brown color. The bottom of the cap is porous yellow-white or greenish-yellow. When you press the porous bottom of the cap, the flesh turns blue, this is one of the signs by which the Polish mushroom can be distinguished from others. similar mushrooms. The leg of a Polish mushroom can be cylindrical, or it can be pot-bellied or, on the contrary, narrow at the bottom, usually it has a light brown or yellowish tint.

The Polish mushroom is valued for its taste qualities, it is very similar in taste to the porcini mushroom. Not very experienced mushroom pickers often confuse the Polish mushroom with the white mushroom, and experienced mushroom pickers equate the Polish mushroom with the handsome white mushroom. So if you are lucky enough to find Polish mushrooms, then you will have a wonderful mushroom dish for dinner.

How and where to collect the Polish mushroom.

Most often, the Polish mushroom can be found near middle-aged trees in coniferous, sometimes deciduous, forests. These mushrooms most often grow at the foot of trees and around stumps in moss; it is not for nothing that they belong to the genus of mossiness mushrooms. In general, this is an amazing sight when a dense and proud Polish mushroom rises on a bright green moss bed, so if you are going to hunt for these beauties, be sure to take your camera with you.

Usually, the Polish mushroom can be found from August to October, although sometimes, with good weather, these handsome men can be found even in November.

When collecting these mushrooms, you need to remember that when you press on the porous layer of the cap, it acquires a bluish or greenish-blue tint, not instantly, but after 2-5 seconds. The leg on the cut also acquires a bluish tint, then the hue becomes slightly brown, and then the flesh brightens again.

The Polish mushroom has a pronounced pleasant mushroom smell, very reminiscent of white mushroom.

There are two opinions on how to properly cut mushrooms. Some argue that mushrooms need to be cut off at the base of the stem, then you will not damage the mycelium and a new mushroom will grow in this place. And others argue that the mushroom must be completely twisted out of the ground, otherwise the remains of the cut leg will begin to rot and the mycelium itself may rot from this. I have not found an unequivocal opinion on how to properly cut mushrooms, so the right of choice is yours.

When picking mushrooms, it is best to immediately worm mushroom or not. Wormy, even very noble mushrooms are better not to take. First, highly wormy, spoiled and overripe (old) mushrooms can cause eating disorders. And secondly, during the time while you walk through the forest and go home, the worms can get over to good mushrooms. If you still picked a mushroom, and it turned out to be wormy or old, then it is better not to throw it away, but to chop it on the nearest branch or knot. Then the mushroom will dry out, and the mature spores will dissipate and there will be more mushrooms next time.

Going hunting for the best, arm yourself with a wicker basket. In buckets, and even more so in plastic bags, mushrooms cake, overheat and deteriorate much faster.

How to clean a Polish mushroom.

After returning from the forest, you need to start processing mushrooms as soon as possible. To do this, mushrooms need to be poured in one layer on newspapers, a piece of cloth or a mat. This is done so that the mushrooms breathe and do not overheat, and therefore do not deteriorate. If you do not have the opportunity to sort the mushrooms right away, then they can be stored in the refrigerator for several hours (mushrooms are recommended to be stored for 2-3 hours, some sources say that mushrooms can be stored in the refrigerator for up to 15 hours). In practice, after 15 hours, a lot of mushrooms deteriorate or worms settle in them, so when going for mushrooms or buying mushrooms, calculate the time for processing them.

Polish mushroom is very easy to clean. It is enough to cut off the lower, part of the leg, on which the mycelium is located, and remove debris and dirt from the mushrooms. You also need to remove the wormy parts of the fungus. If the mushroom is very old, then it is better not to use it for food, or at least the spongy part with spores should be removed from it.

Rinse the peeled mushrooms well in running water. Soak mushrooms in water for 10-20 minutes to remove sand and dirt from them, you can use salted water, this will help get rid of worms (if they are left somewhere). After that, rinse the mushrooms several times in clean water.

Peeled and washed mushrooms should be heat treated as soon as possible.

How to cook Polish mushroom.

Mushrooms are best cooked in small portions, the portion size directly depends on the size of the container in which you will cook the mushrooms.

Mushrooms foam a lot during boiling, so it is best to cook the Polish mushroom in a large container.

It is most convenient to cook and clean the mushrooms in parallel in small portions, especially if several people are involved in the mushroom processing process.

Small mushrooms are best cooked whole, and large mushrooms cut into 2 or 4 pieces.

So, peeled, washed and chopped mushrooms should be lowered into boiling water. After boiling, the Polish mushroom should be boiled for 10-15 minutes, this time is more than enough to boil the Polish mushrooms. The broth that turned out during the first boiling of mushrooms must be poured out. Further, mushrooms can be fried, boiled, stewed, frozen or pickled. If you drain liquid from Polish mushrooms, they will darken very quickly (however, when reheated, they brighten again). If you do not want to start cooking mushrooms immediately after boiling, then you can leave them for a while in the water in which they were boiled, then they will remain light. Personally, I put a container with fresh boiling water nearby and transfer the boiled Polish mushrooms there, so they retain their color, you can immediately turn off the fire, or you can bring the mushrooms to a boil and turn off the gas.

Polish mushrooms taste almost as good as porcini mushrooms. So this is a welcome guest in my kitchen.

Ingredients: Polish mushrooms 1 kg. Water 3 l.

Preparation time: 40 minutes. Cooking time: 10-15 minutes.

Recipe for Polish mushrooms:

How can you cook mushrooms. fried mushrooms with onions.

This praying mantis shows me where this handsome man hid.

I often walk in the forest, and all the locals know me. Now many types of mushrooms grow in the forest, from the beautiful fly agaric to the handsome boletus. I went to the forest, though without a basket, so the mushrooms are in the bag.

To prepare fried mushrooms with onions, we need:

• Mushrooms as much as you can eat or how much will fit in the pan. I took a bucket of Polish mushrooms. True, there were white ones among them, which I selected and marinated.
• 4 medium onions
• 50 gr. butter
• 50 gr. vegetable oil
• 2 bay leaves
• 1 teaspoon salt
• black pepper to taste

First of all, we will sort and wash the mushrooms.

Then we put our mushrooms on the stove to cook.

Just be careful, when boiling foam rises. In order not to smear the stove and pan, I stand near the mushrooms, and at the moment when the foam begins to rise, I make the fire quieter (although I have gas). Mushrooms should boil for 15-20 minutes.

Then we wash, cut large mushrooms into pieces, and strain them into a colander.

I also went over them for white and Polish. I marinated porcini mushrooms and small Polish ones, but I decided to fry the Polish ones with onions.

We take a frying pan for our mushrooms and put it on the stove. Add vegetable oil. In general, I was taught to fry immediately on butter, but trust my many years of experience, the mushrooms according to this recipe are very tasty. Pour the mushrooms into the pan.

While the mushrooms are fried, we clean the onion and chop it.

Recipe: pickled mushrooms (Polish recipe) - all recipes in Russia

It turns out: 5 0.5 l cans

• 2 kg wild mushrooms

• Brine
• 875 ml water (3.5 cups)
• 250 ml 9% vinegar (1 cup)
• 1 tbsp Sahara
• 1 tbsp salt
• 1 Bay leaf
• 1-3 peas of allspice
• a few black peppercorns
• 1 bulb

Cooking method

Preparation: 30min › Cooking: 30min › Total time: 1h

1. Clean mushrooms, wash. Boil the mushrooms in a large saucepan, drain the water, then add water again and bring to a boil again. Drain again. If there big mushrooms cut them into pieces.
2. Place the prepared mushrooms in 0.5 l jars, filling the jars 3/4 to leave room for pouring.
3. In a large saucepan, bring water, vinegar, sugar, salt, bay leaf, onion and peppercorns to a boil. Boil 5 minutes. Cool slightly and fill the jars almost to the top. Mix mushrooms with marinade.
4. Screw the lids on the jars and place them on the bottom of a large saucepan. Line the bottom of the pot with a cloth. Pour banks hot water on the shoulders (3/4), close the lid, bring the water to a boil, reduce the heat slightly and sterilize for 7 minutes. Remove jars, cool and store in a cool place.

Forest mushrooms fried with onions with photo

• Forest mushrooms (I have a Polish mushroom) - 1-1.2 kg;
• Onion (for cooking - 1 pc., For frying - 2 pcs.) - 3 pcs.;
• Salt, ground black pepper (to taste);
• Vegetable oil - 50 g;
• Ground allspice - 0.5 tsp;
• Bay leaf - 2 pcs;
• Garlic - 1 tooth;
• Butter - 30 g;
• Parsley;

Polish mushroom. encyclopedia. mushroom guide

The section helps to identify edible and poisonous mushrooms, and also suggests possible ways their preparation.

For complete culinary success, check out the section:

Encyclopedia of mushrooms

Mushroom guide

polish mushroom

Photo, description, culinary tips

• Never eat too many mushrooms (in any form). Although edible mushrooms and delicious, yet they require good digestion; best mushrooms, eaten in excess, can cause severe and even dangerous indigestion in people with weakened and improper digestion.
• For aging mushrooms, before cooking them, you should always remove the lower, spore-bearing layer of the cap: for agaric mushrooms - plates, for spongy mushrooms - a sponge, which in a ripe mushroom for the most part becomes soft and easily separated from the cap. Mature spores, contained in abundance in the plates and sponge of a ripe mushroom, are almost not digested.
• Peeled mushrooms should be put in cold water for 30 minutes to soak the sand and dry leaves adhering to them, and thoroughly washed 2-3 times, each time pouring fresh water. It is good to add a little salt to it - it will help get rid of worms in mushrooms.
• There are fewer mushrooms in the shady wilderness than in patches lit by the sun.
• Do not try raw mushrooms!
• Do not eat overripe, slimy, flabby, wormy or spoiled mushrooms.
• Remember about false mushrooms: do not take mushrooms with a brightly colored hat.
• keep well if soaked for several hours in cold water, then cut off the contaminated parts of the legs, rinse in water with the addition of citric acid and boil in water with a small addition of salt to taste. After that, put the hot champignons together with the broth into glass jars, close (but do not roll up!) And store in a cool place (in the refrigerator). From these you can prepare various dishes and sauces.
• Never pick or eat mushrooms that have a tuberous bulge at the base (like the red fly agaric) and don't taste them.
• Be sure to boil morels and stitches and rinse thoroughly with hot water.
• Milky mushrooms should be boiled or soaked for a long time before salting or eating fresh.
• Raw mushrooms float, cooked mushrooms sink to the bottom.
• When cleaning mushrooms, only the lower, contaminated part of the leg is cut off.
• Remove the top skin of the cap from the oil.
• In morels, the caps are cut off from the legs, soaked for an hour in cold water, washed thoroughly, changing the water 2-3 times, and boiled in salted water for 10-15 minutes. The decoction is not used for food.
• Bouillons and sauces are prepared from porcini mushrooms; they are tasty in salted and pickled form. With any method of preparation, they do not change their inherent color and aroma.
• Only a decoction of porcini mushrooms and champignons can be used. Even a small amount of this decoction improves any dish.
• Boletus mushrooms are not suitable for making soups, as they give dark broths. They are fried, stewed, salted and marinated.
• and are mainly used for pickling.
• Russula is boiled, fried and salted.
• fry. Small caps of these mushrooms are very tasty in salted and pickled form.
• Chanterelles are never wormy. They are fried, salted and marinated.
• Before stewing, the mushrooms are fried.
• Mushrooms should be seasoned with sour cream only after they are well fried, otherwise the mushrooms will turn out boiled.
• Mushrooms have such a delicate taste and smell that the addition of spicy spices to them only worsens their taste. They are the only mushrooms of their kind that have a light, slightly sour taste.
• It is better to fill such primordially Russian food as mushrooms sunflower oil. All tubular mushrooms are fried on it, as well as russula, chanterelles, champignons. They are filled with milk mushrooms and waves. Oil is poured into glass jars with pickled boletus and mushrooms, so that a thin layer of it protects the marinade from mold.
• Don't leave too long fresh mushrooms, substances dangerous to health and even to life appear in them. Sort right away and start cooking. As a last resort, put them in a colander, sieve or enameled pan and, without covering with a lid, refrigerate, but not more than for a day and a half.
• Mushrooms picked in rainy weather spoil especially quickly. If you leave them in the basket for several hours, they will soften, become unusable. Therefore, they must be prepared immediately. But also ready mushroom dishes can not be stored for a long time - they will deteriorate.
• So that the peeled mushrooms do not turn black, put them in salted water, add a little vinegar.
• It is easy to remove the skin from russula if you first pour boiling water over them.
• With butter before cooking, be sure to remove the film covered with mucus.
• Spices are put in the marinade only when it is completely cleared of foam.
• So that the marinade from boletus and boletus does not turn black, pour boiling water over them before cooking, hold in this water for 10 minutes, rinse, and then cook in the usual way.
• So that the peeled champignons do not darken, they are placed in water slightly acidified with lemon or citric acid.
• Be aware of the possibility of botulism and other bacterial diseases in case of violation of sanitary and hygienic requirements when canning mushrooms.
• Do not roll up jars with pickled and salted mushrooms with metal lids; this can lead to the development of the botulinum microbe. It is enough to cover the jar with two sheets of paper - plain and waxed, tie tightly and put in a cool place.
• It should be remembered that the botulinum bacteria produce their deadly toxin only when there is a severe lack of oxygen (i.e. inside hermetically sealed cans) and at temperatures above +18 degrees. C. When storing canned food at temperatures below +18 gr. With (in the refrigerator) the formation of botulinum toxin in canned food is impossible.
• For drying, not old strong mushrooms are selected. They are sorted out and cleaned of adhering earth, but not washed.
• In porcini mushrooms, the legs are cut off completely or partially so that no more than half remains. Dry them separately.
• In boletus and boletus, the legs are not cut off, but the whole mushroom is cut vertically in half or into 4 parts.
• All edible mushrooms can be salted, but most often only lamellar mushrooms are used for this, since tubular mushrooms become flabby when salted.
• The marinade from boletus and boletus will not turn black if you pour boiling water over the mushrooms before cooking, soak in this water for 5-10 minutes, then rinse with cold water.
• To make the marinade light and transparent, it is necessary to remove the foam during cooking.
• Salted mushrooms cannot be kept warm, nor can they be frozen: in either case, they darken.
• Store dry mushrooms in a sealed container, otherwise the aroma will evaporate.
• If dried mushrooms crumble during storage, do not throw away the crumbs. Powder them and store in a well-stoppered glass jar in a cool, dry place. This powder can be used to make mushroom sauces and broths.
• It is good to hold dried mushrooms for several hours in salted milk - they will become like fresh ones.
• Dried mushrooms are much better absorbed if they are ground into a powder. From such mushroom flour, you can cook soups, sauces, add to stewed vegetables, meat.
• Dried chanterelles are better boiled if you add a little baking soda to the water.
• Mushrooms containing milky juice - volnushki, nigella, whites, milk mushrooms, mushrooms, valui and others, boil or soak before salting to extract bitter substances that irritate the stomach. After scalding, they should be washed with cold water.
• Stitches and morels must be boiled for 7-10 minutes before cooking, pour out the broth (it contains poison). After that, the mushrooms can be boiled or fried.
• Boil chanterelles and valui before marinating in salted water for 25 minutes, put on a sieve and rinse. Then put in a saucepan, pour the required amount of water and vinegar, add salt and boil again.
• Boil the mushrooms in the marinade for 10-25 minutes. Mushrooms are considered ready when they begin to sink to the bottom and the brine becomes clear.
• Salted mushrooms are supposed to be stored in a cold place and at the same time make sure that mold does not appear. From time to time, the cloth and the circle with which they are covered should be washed in hot, slightly salted water.
• Pickled mushrooms should be stored in a cool place. In case of mold, all the mushrooms should be thrown into a colander and washed with boiling water, then make a new marinade, boil the mushrooms in it and put them in clean jars, pour vegetable oil and cover with paper.
• Dried mushrooms easily absorb moisture from the air, so they should be stored in a dry place in moisture-proof bags or tightly closed jars.
• When salting mushrooms, do not neglect dill. Feel free to put it, marinating butterfish, salting russula, chanterelles, valui. But milk mushrooms, mushrooms, whites and volnushki are better to be salted without fragrant herbs. Their natural aroma is more pleasant than dill.
• Don't forget the hell. Leaves and roots of horseradish, placed in mushrooms, not only give them a spicy spiciness, but also reliably protect against dehydration.
• Green twigs of blackcurrant give the mushrooms a flavor, and cherry and oak leaves - appetizing fragility and strength.
• Most mushrooms are best salted without onions. It quickly loses its aroma, easily turns sour. Chop onions (you can also green) only in salted mushrooms and milk mushrooms, as well as in pickled mushrooms and mushrooms.
• Bay leaf, thrown into boiling mushrooms and mushrooms, will give them a special flavor. Put in the marinade also a little cinnamon, cloves, star anise.
• Store salted mushrooms at a temperature of 2-10°C. At higher temperatures, they turn sour, become soft, even moldy, and you can’t eat them. For rural residents and owners of garden plots, the problem of storing salted mushrooms is solved simply - a cellar is used for this. Citizens must salt exactly as many mushrooms as can be placed in the refrigerator. On the balcony in winter they will freeze, and they will have to be thrown away.

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The Polish porcini mushroom is one of the most famous mushrooms in our area. He, for sure, is known to most of both experienced and newcomers to the mushroom business. This instance has a mass useful substances and vitamins. In addition, it is very nutritious and low in calories. And besides, it does not absorb any harmful and dangerous substances, so it is quite safe to eat it.

Description

Although he is known to almost everyone, but still, it is worth considering and characterizing him in more detail so as not to fall into dangerous or not tasty doubles.

The hat, in this instance, has a characteristic, brown color. It, of course, can change from a lighter to a darker shade, depending on the area where it grows. When it is wet or raining outside, the cap becomes sticky, but if the sun is shining and it is dry, then it remains dry accordingly. The skin of the cap is difficult to peel off.

The leg changes its color from light brown to dark. It has a slightly fibrous texture. Usually, it is dense, thick and straight. Sometimes, it may appear small clusters of yellowish color.

The tubular layer is yellow, quite dense, turns blue when pressed. The tubules are round and oval, very small.

The flesh is yellowish, may turn blue when pressed. Aroma and taste, it is quite pleasant, delicate, sweetish, fruity and of course mushroom.

By description and appearance, the Polish mushroom is very similar to the white one, but still there are some differences.

Doubles in the Polish white fungus are present, but they are not dangerous. Of course, there is still a satanic mushroom, which is very similar to the Polish one. But they still have differences in the form of the color of the legs and the color at the place of the cut. Therefore, in order to distinguish them, it is better to look at photos and descriptions of the Polish porcini mushroom.

Beneficial features

Like all mushrooms, of course edible, Polish, has a lot of useful trace elements and vitamins. This specimen can be a great alternative to meat, so vegetarians can safely eat it. In addition, it will help diversify nutrition.

And due to its low calorie content, it becomes good product for people who are overweight.

In addition, the Polish mushroom has theanine, which helps to reduce blood pressure, gives a soothing and relaxing effect.

Cooking

This specimen has an excellent taste and no less amazing aroma. Therefore, it is used for cooking, sauces and soups, they are also fried, stewed, pickled and dried. But, before that, it should definitely be boiled, and not once, but at least three times. After each boiling, the water should be drained and poured with new water. Yes, also make sure that the water does not boil, because then the mushroom structure will collapse, and it will become unattractive.

But, when cooking Polish mushrooms, you need to be extremely careful, because they very often succumb to worm attacks. Therefore, before cooking, they should be thoroughly soaked in a saline solution. Keep these forest gifts, standing there for about five hours.

In addition, before cooking this specimen, it is necessary to clean it well from the skin on the hats and from dirt and sand. The skin is sometimes removed so that the cooked mushrooms are not tough and slightly hard. But this action is done only when they are not soaked.

habitats

As mentioned above, the Polish mushroom lives in Europe. He prefers the pine forest and sandy ground. Sometimes, he can hide under a layer of needles and sand, so in order to find this excellent specimen, you will need to make a little effort in order to inspect all the suspicious tubercles.

By the way, the Polish never grows alone, usually it lives in whole families. Therefore, you can collect up to a dozen of these cute specimens from one place.

This mushroom grows from mid-autumn until the first serous cold weather. In order to recognize it for sure and distinguish it from the rest, it is better to look at a photo of a Polish mushroom.

Conclusion

White Polish mushroom is a very tasty forest dweller. In addition, it is also very useful for human body. If you want to find real treasures in the forest, then I would recommend that you look for Polish mushrooms.