How to cook a Polish mushroom: description, recipes

What a Polish mushroom looks like:

• a brown or brown hat with a diameter of up to 15 cm. The skin is dry and smooth, becomes sticky in rainy weather;
• the flesh is brown or yellow, quite dense and fleshy. At the fault, it first turns blue and then brightens again;
• the height of the leg reaches 12-15 cm. At the bottom, it narrows or, conversely, expands. It can have a brown, yellowish or brown tint;
• has a pleasant smell.

Popularly, these mushrooms are often called pansky or brown. Dishes made from them are popular in the countries of Eastern and Western Europe.

Poles make delicious soups, hot dishes and snacks. They are added to sauces and salads. Pansky mushrooms and boletus mushrooms have a similar taste, so they are cooked the same way.

Mushrooms can be:

• cook;
• fry;
• bake;
• marinate;
• salt;
• dry.

These dishes can be included in the lean menu, served with vegetables and cereals.

A hearty, aromatic appetizer is served with boiled or fried potatoes. It also goes well with hot meat and poultry dishes.

Ingredients:

• Polish mushrooms – 1 kg;
• water – 1 l;
• vinegar – 50 ml;
• olive oil – 50 ml;
• garlic – 5 denticles;
• salt – 30 g;
• sugar – 30 g;
• bay leaf – 4 pcs .;
• cloves – 5 pcs.

Recipe:

1. Soak mushrooms for 20 minutes. in cold water, then cut them into chunks.
2. Put the blanks in boiling water and cook for 5 minutes.
3. Drain the broth, rinse the mushrooms and refill them with water. Add 1 tsp. salt and cook the workpieces for 30 minutes. Skim the foam periodically.
4. Discard the mushrooms in a colander.
5. Boil 1 liter of water. Add salt, sugar, sliced ​​garlic, bay leaves, and cloves.
6. Boil the marinade, pour the vinegar into it and add the mushrooms. Cook them together for another 10 minutes.
7. Place the hot mushrooms and marinade in sterilized jars and cover them with olive oil.
8. Close the blanks with screw caps, cool them under a blanket.

Store treats in the refrigerator or cellar. You can try the snack after 4-6 weeks.

This hearty dish has a pleasant aroma and rich taste.

Ingredients:

• mushrooms – 4 pcs.;
• water – 1 l;
• potatoes – 2 pcs .;
• onion – 1 pcs .;
• semolina – 30 g;
• vegetable oil – 30 g;
• salt – to taste.

Recipe:

1. Cut the mushrooms into large pieces, the onion into cubes and the potatoes into cubes.
2. Place the mushrooms in boiling water, after 5 minutes. add vegetables. Add the salt and cook the soup for 15 minutes.
3. Add the semolina, stirring the broth. Pour in vegetable oil. Cook the dish for another 5 minutes.

Serve the soup with sour cream and bread. Garnish with chopped dill or parsley.

Polish mushrooms are harvested from June to November. They are common in the European part of our country, in the North Caucasus, the Far East and Siberia.