Fleshy fruit bodies are distinguished by representatives of the boletaceae family: white, oily, boletus, aspen, boletus. The same family (the genus Mossoviks) includes the Polish mushroom, which is very similar to the cep. There are several Russian names for this mushroom: chestnut moss , pansky mushroom, brown mushroom. The semicircular and convex (with age becomes flat) hat (in diameter from 4 to 15 cm) has a dry and smooth skin that cannot be removed, and in wet weather it becomes sticky. 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 on the cut slightly bluish, and then again becomes light on the hat and brown on the leg. It has a mild flavor. The tubular layer (the color of the tubes is yellowish) is attached or loose at the leg. 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 commonly in deciduous forests.
How to cook Polish mushroom? It can be harvested for future use: pickle or dry. It can be used in culinary dishes, such as white, mushroom or butterdish, as well as successfully replace them. Soups, snacks and main dishes are prepared from it. There is a big risk of mushroom poisoning, so you need to use only familiar and ungrown mushrooms collected in ecologically clean places.
Recipe 1
For the main dish, chicken and Polish mushroom are used. Cooking boils down to frying and baking in the oven with pasta. Ingredients:
- 200 hats of Polish mushroom cut into slices 1 cm thick;
- 4 chicken thighs (boneless), remove skin from them, cut into strips 1 cm thick;
- 1 onion, diced;
- 250 ml of dry white wine;
- 250 g of spaghetti;
- 2 ½ cup sour cream;
- 250 g grated Parmesan;
- olive oil;
- sea salt;
- pepper;
- 1 small bunch of parsley;
- 1 small bunch of basil;
- 3 tablespoons chopped almonds.
Polish mushroom, cut into plates, season with salt and black pepper. Add a little oil to the stewpan, heat it, spread the mushrooms and fry until golden brown. They take out the mushrooms and set them aside. Place the chicken slices in the same stewpan and fry until browned. They take out the chicken and also set it aside. Spaghetti is boiled in salted water, the water is drained. At the same time, fry the onions in a saucepan, then put chicken and mushrooms into it, pour white wine and sour cream, combine the mixture, bring it to a boil and evaporate the volume of liquid by half, remove from heat, add finely chopped greens and half Parmesan cheese. Stir the mixture with pasta. Spread in a baking dish, sprinkle with parmesan and sprinkle with oil. Put in an oven preheated to 210 C and bake for about 15 minutes, then sprinkle with toasted almonds and serve.
Recipe 2
To prepare a hot snack, you can use the Polish mushroom. Ingredients:
- ½ cup toasted breadcrumbs
- ¼ cup finely chopped parsley leaves;
- 1 clove of garlic finely chopped;
- ½ cup olive oil;
- 4 rather big 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. Lubricate the baking dish with oil. Place in each mushroom hat ¼ part of the prepared mixture and put them into a mold and sprinkle with the remaining oil. Halves of tomatoes season with salt and pepper and spread in the same form. Bake under a lid or foil for about 40 minutes.
Recipe 3
Polish mushroom gives the soup a mushroom flavor and aroma. For 4 servings of soup you need:
- 250 g of fresh mushrooms, cut into pieces;
- ½ onion, cut into half rings;
- 1 medium-sized carrot cut into strips;
- 1 sweet red pepper, cut into strips;
- 2 cloves of garlic, finely chopped;
- 2 large tomatoes (blanched in boiling water and peeled, then cut the halves with plastic);
- 1 tablespoon olive oil;
- 3 sheets of bay leaves ;
- 1 sprig of dill;
- green onion feather;
- sea salt;
- sour cream.
Mushrooms along with bay leaves are placed in a pan with cold water, heated to a boil without a lid over high heat, reduce heat and close the lid. All vegetables, oil and sea salt are added. Cook for 15 minutes. Remove from heat and leave for about 10 minutes. Pour on plates, sprinkle with dill and green onions. Served with sour cream.