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Polish mushroom growing conditions. Polish mushroom: characteristics, places of growth, recipes. Recipes for dishes with Polish mushroom

Representatives of the boletaceae family are distinguished by fleshy fruiting bodies: boletaceae, boletaceae, boletus, boletus, boletus, and boletus. The Polish mushroom, which has great similarities with There are several Russian names for this mushroom, chestnut mushroom, pansky mushroom, and brown mushroom, belongs to the same family (genus of moss mushrooms). The semicircular and convex cap (becomes flat with age) (from 4 to 15 cm in diameter) has a dry and smooth skin that does not come off and 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 yellowish, slightly blue when cut, and then 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 yellowish) can be attached to the leg or free. The fibrous stalk has a cylindrical shape, reaches a height of up to 12 cm and a thickness of up to 4 cm. The mushroom is more often found in coniferous forests and less often in deciduous forests.

How to cook Polish mushroom? It can be prepared for future use: pickled or dried. It can be used in culinary dishes, like white, moss or butter, and can also successfully replace them. It is used to prepare soups, appetizers and main courses. There is a big risk, so you need to use only familiar and old mushrooms collected in environmentally friendly places.

Recipe 1

For the main course, chicken and Polish mushroom are used. Cooking boils down to frying them and baking them in the oven with pasta. Ingredients:

  • 200 Polish mushroom caps, cut into 1 cm thick pieces;
  • 4 (boneless), skinned, cut into strips 1 cm thick;
  • 1 onion, diced;
  • 250 ml dry white wine;
  • 250 g spaghetti;
  • 2 ½ cups sour cream;
  • 250 g grated cheese Parmesan;
  • olive oil;
  • sea ​​salt;
  • pepper;
  • 1 small bunch of parsley;
  • 1 small bunch of basil;
  • 3 tablespoons chopped almonds.

Polish mushroom, cut into slices, season with salt and black pepper. Add a little oil to a saucepan, heat it, add mushrooms and fry until golden brown. Remove the mushrooms and set them aside. Place the chicken pieces in the same saucepan and fry until browned. Take out the chicken and also set it aside. Boil spaghetti in salted water, drain the water. At the same time, fry onions in a saucepan, then put chicken and mushrooms in it, pour in white wine and sour cream, combine the mixture, bring to a boil and evaporate the liquid volume by half, remove from heat, add finely chopped herbs and half of Parmesan cheese. Mix the mixture with pasta. Place in a baking dish, sprinkle with Parmesan and drizzle with oil. Place in an oven preheated to 210 C and bake for 15 minutes, then sprinkle with toasted almonds and serve.

Recipe 2

You can use Polish mushroom to prepare a hot appetizer. Ingredients:

  • ½ cup toasted breadcrumbs
  • ¼ cup finely chopped parsley leaves;
  • 1 clove of garlic, finely chopped;
  • ½ cup olive oil;
  • 4 rather large mushroom caps;
  • 2 tomatoes (cut into halves);
  • salt;
  • pepper.

Parsley and garlic are mixed with breadcrumbs, half the butter, salt and pepper. Leave the mixture for an hour. Preheat the oven to 180 C. Grease the baking dish with butter. Place ¼ of the prepared mixture in each mushroom cap and place them in a mold and sprinkle with the remaining oil. Season the tomato halves with salt and pepper and place in the same pan. Bake covered or covered with foil for 40 minutes.

Recipe 3

The Polish mushroom will add a mushroom flavor and aroma to the soup. For 4 servings of soup you need:

  • 250 g fresh mushrooms, cut into pieces;
  • ½ onion, cut into half rings;
  • 1 medium sized carrot, cut into strips;
  • 1 sweet cut into strips;
  • 2 cloves of garlic, finely chopped;
  • 2 large tomatoes (blanch in boiling water and remove the skin, then cut into halves with plastics);
  • 1 tablespoon olive oil;
  • 1 sprig of dill;
  • green onion feather;
  • sea ​​salt;
  • sour cream.

Mushrooms along with bay leaves are placed in a saucepan with cold water, heat to a boil without a lid over high heat, reduce heat and cover with a lid. Add all the vegetables, oil and sea ​​salt. Cook for 15 minutes. Remove from heat and leave aside for 10 minutes. Pour into plates, sprinkle with dill and green onions. Served with sour cream.

Polish mushroom is considered a delicacy food that is not available to everyone. This is largely explained by the fact that this species is extremely rich in useful elements and is rarely found. It is most common on Far East and in Europe.

Brief description

The appearance of the Polish mushroom is largely reminiscent of porcini mushroom. It has a brownish cap, bright colors which varies from light to dark shades. At the same time, during rains it is quite slippery, and in dry weather it is dry.

Small specimens have a more rounded cap, even rolled up at the edges. As it grows, it becomes more and more flat. The skin of the Polish mushroom is quite difficult to separate. And small accumulations appear on the leg yellow tubes. The color of the leg is from light brown to red.

It can grow to large sizes. The Polish mushroom does not have the ability to accumulate radiation and poisons, so even very large representatives are not dangerous to humans. It grows only in ecologically clean areas in coniferous and deciduous forests.

How to distinguish the real one edible species Polish mushroom from dangerous doubles? Particularly dangerous and similar doppelgängers he doesn't have. Although he is close in kind and appearance to such a poisonous and dangerous representative like a satanic mushroom. Their external description significantly different. Therefore, meet poisonous double almost impossible.

Polish mushrooms have some peculiarities. When collecting, do not be afraid that the cap may slightly change its shade from brown to bluish. This is an absolutely normal phenomenon and occurs when the cap is pressed down. The leg may similarly change color.

Photo of Polish mushroom



How to properly prepare and carry out primary processing

To begin with, the Polish mushroom will require primary processing. It is very important to know the description and recipes of any mushrooms before cooking and eating them. After returning from the forest, the first thing you need to do is clean and rinse them. Be sure to remove all wormy places, areas of mycelium and debris with leaves before starting cooking.

Afterwards, you need to carefully rinse the Polish mushrooms in running water and then soak in cold water with added salt. Next, you need to let them sit for about 5 hours. During this time, they will get stronger and will not be so brittle, the worms, if they are left somewhere, will die, and the remaining debris will also settle to the bottom of the vessel. After this time, rinse them several more times, constantly replacing dirty water with clean water.

Now it makes sense to familiarize yourself with how and how much to cook Polish mushrooms. The first step is to pour them into a large pan, preferably enameled. It is advisable to use a saucepan with large sizes so that they don't feel crowded. Next, they are filled with water and placed on fire until the water begins to boil. After this, the water must be drained and poured into the pan. new water. It is recommended to cook these representatives three times. Only cooking during the cooking process does not damage the structure of the mushroom. So make sure they don't boil.

A fairly common mushroom belonging to the Boletaceae family, the genus of flyweeds. The Polish mushroom also has other names that characterize it. Russian mushroom, brown mushroom, Pansky mushroom, chestnut flywheel are actually synonyms related to the Polish mushroom. It has long been considered an elite food, accessible to the rich segments of the population. And it is still quite common in Europe, the Far East, Central Asia and even in Australia.

The cap of the Polish mushroom usually reaches 12-15 cm, having a cushion-shaped, rounded shape. Young mushrooms are distinguished by a cap with edges turned downwards, mature ones have edges turned up. As it matures, the cap becomes flatter. Color varies from chestnut to dark brown tones. At first smooth and slightly velvety, it turns bare and dry. If the weather is humid, the cap becomes covered with an adhesive substance. The peel is difficult to separate, but it can be removed by tearing it off piece by piece.

A tubular layer of yellowish shades, attached to the stalk, with a small notch at its base. The tubes are up to 2 cm long, with small pores, which are small and white at the beginning of ripening, and then acquire green-yellow shades, becoming larger. The flesh of the cap is usually whitish or yellowish. Therefore, the Polish mushroom is also called the white Polish mushroom, which is not entirely correct. When pressed, it turns blue or brown. The smell is pleasant, mushroom.

The stem of the Polish mushroom reaches 14 cm in height and 4 cm in diameter. Dense, cylindrical, slightly swollen towards the base. Most often smooth, however, some specimens have thin scales. The color of the leg can be light brown, brown or red-brown. The pulp is fibrous, dense, slightly blue when cut.

Some similarities are observed with the porcini mushroom and motley mushroom, but it has no dangerous doubles. Related representatives: granular oak mushroom, semi-white mushroom, satanic mushroom. It forms mycorrhiza with coniferous and sometimes deciduous tree species (pine, oak, spruce, beech, chestnut). Can be found on sandy soils, although the Polish mushroom prefers acidic soil, however in this case fruiting bodies dull and irregular in shape.

IN lately Growing Polish mushrooms at home has become quite a popular activity. Specially created mixtures containing mycelium of the Polish mushroom facilitate the task of implanting fungal spores into the substrate. Trees are used for substrate coniferous species, sawdust, moss, fallen leaves and some earth. The method of preparation and planting is similar to other mushrooms and does not require additional costs. The only condition is acidic soil and additional nutrition (sugar can be used). Lime is usually used to disinfect soil. Under favorable conditions, fruiting occurs the next year, lasting up to 5 years. During the first year, you can collect about 5 kg from one tree.

(Xerocomus badius) The Polish white mushroom is one of the most common species of the Mokhovikov genus. Other names for the mushroom are; brown mushroom, Pan mushroom, chestnut moss mushroom. Polish The mushroom is edible, belongs to the 2nd category. IN Western Europe this mushroom is considered the best edible mushroom, which is used in cooking; fried, boiled, salted, dried. However, dried Polish mushroom does not have such a strong aroma as white mushroom, although in terms of similarity it completely resembles a white mushroom, which is why it got the name Polish white mushroom.

Description of the mushroom

Ecology

The Polish mushroom is common in the forests of Europe, North Caucasus, Siberia, Far East. It is found in coniferous forests, less often in deciduous forests, in the vicinity of spruce and pine. Sometimes it grows on the bases of trunks and stumps. The mushroom season lasts from July to October.

Mushroom cap

The Polish spruce mushroom has a cap that reaches a diameter of 12 cm. The mushroom cap is initially cushion-shaped, convex, and later almost flat. The color of the cap of the Polish mushroom can be brownish or chestnut-brown, with young mushrooms having a matte suede surface. The tubes are yellow-green and turn blue when pressed. The pulp is yellowish, turns blue when broken, then turns brown, with a pleasant smell and taste.

Mushroom base

The stem of the mushroom is cylindrical, solid, sometimes narrowing or slightly widening towards the base. The color of the leg is light brown, lighter at the base.

Edibility

The Polish mushroom is edible, used in many mushroom dishes, and is also suitable for drying and pickling.

The white Polish mushroom (Boletus badius) belongs to the genus Boletus. Quite often in the literature there is a description of this mushroom, according to which it is classified as a separate family Imleria. Popularly, the Belopolsky mushroom is known as the brown or pansky mushroom, as well as the chestnut moss mushroom.

Botanical description

An adult white Polish mushroom has a cushion-shaped or flat-shaped cap with a diameter of up to 12-14 cm. In young specimens, the cap has a predominantly semicircular and convex shape. The surface of the cap is covered with a smooth and dry, non-removable skin, which in the wet season can be sticky to the touch. The color of the cap is most often chestnut brown or brownish brown.

The fruiting body of young mushrooms looks attractive and is characterized by slight blue discoloration when broken. The pulp has a very pleasant mushroom aroma and mild taste. The tubular layer is characterized by a free arrangement and the presence of a slight recess. The tubular layer is yellowish or greenish-yellow, with angular pores, and turns blue when pressed.

The average length of the leg does not exceed 8-10 cm. The leg can be either cylindrical or slightly narrowed or swollen at the bottom. There is pronounced fibrousness and a light brown with a yellow tint. The spores are ellipsoid-spindle-shaped, with a smooth surface, brownish-olive in color. It is recommended to collect young mushrooms that have not fully opened caps.

Polish mushroom: features of collection (video)

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Distribution area

Most often, the white Polish mushroom is found in the area northern zone temperate climate. It is characterized by the formation of mycorrhiza with pine and spruce trees. Quite often, mycorrhiza forms with trees such as beech, oak and European chestnut. Most often, mushrooms of this type are found in conifers. Somewhat less often they grow in deciduous forest belts.

The optimal condition for the life of the Polish mushroom is the presence of sandy soil, but sometimes it grows on the base of the trunk of a tree or on stumps. Fruiting individually or in small groups. Peak fruiting occurs from June to November.

By gender and main external signs the Polish white mushroom is close to one of poisonous mushrooms– satanic. This false porcini mushroom has also become widespread in our country; it is distinguished by a reddish stem and a characteristic coloring of the pulp. Some similarities are observed with porcini mushrooms, as well as variegated flywheel.

Useful properties

The Polish mushroom has elastic and dense flesh; as a result of any heat treatment, it slightly loses weight. The aroma of the pulp is characterized as pronounced mushroom, with a slight sweetness. The taste of the finished dish made from these mushrooms is very pleasant, velvety.

The calorie content of 100 g of pulp does not exceed 19.0 kcal, which allows the Polish mushroom to be classified as a dietary product. Chemical composition includes vitamins B1, B2, B9, B12, C and PP. In addition, mushroom pulp is rich in potassium, calcium, magnesium, zinc, selenium, copper and manganese, iron, fluorine, phosphorus and sodium. Eating Polish mushroom helps improve memory and minimizes the risk of atherosclerotic changes. There is an increase in mental activity, nerve cells are renewed, and the general condition nails and skin and appearance hair.

Features of use

The Polish mushroom has found wide use in the preparation of many mushroom dishes, and is also suitable for freezing at winter period, drying and pickling. Polish mushrooms give excellent taste and a pronounced mushroom aroma to soups, hearty mushroom sauces, and fillings for pies or pancakes. You can also make the very popular mushroom stir-fry.

Before you start cooking, the fruiting bodies should be prepared. Polish mushrooms need to be peeled very carefully. The thin skin-film on the cap cannot be removed. Young mushrooms can be cooked whole, but older specimens should preferably be cut into halves.

After cleaning and primary processing in the form of boiling, you can proceed to the main stage of cooking: boiled Polish mushrooms need to be cooled and chopped quite finely, after which they are fried in a hot frying pan. It is best to fry mushrooms in vegetable oil or sour cream with salt and pepper. The average frying time exceeds 8-10 minutes.

Lasagna with Polish mushrooms is especially popular:

  • To prepare this mushroom dish, pour a mixture of sour milk into a bowl, sunflower oil and salt.
  • Then flour is added so that the finished dough has the consistency of thick sour cream. Well-fried mushrooms and onions are added to the container.
  • The dough with mushrooms is poured into a frying pan and fried, the finished cakes are stacked on top of each other.
  • The last layer is sprinkled with grated cheese, after which the lasagna is cooked in the microwave for 5-6 minutes.









How to pick mushrooms correctly (video)

To protect Polish mushrooms for the winter, the pickling method is most often used. It is recommended to close the smallest, youngest fruits that retain their shape well during the process. heat treatment. For every kilogram of mushroom pulp, use 500 ml of water, 4 tablespoons of vinegar, a tablespoon of salt and a teaspoon of sugar. To get more aromatic dish When preparing the marinade, it is recommended to use allspice, cloves, black pepper, bay leaf and juniper, which go well with the own taste of the Polish mushroom.