Polish porcini mushrooms, how to cook. How to fry Polish mushrooms

One of the most popular forest gifts is the Polish mushroom, or chestnut mushroom. Thanks to its bright taste and characteristic aroma, it is classified as a noble variety and is often served instead of its famous white relative.

It can be found in areas with a temperate climate, for example, in Ukraine, Belarus, and other countries of Central and Eastern Europe. You can recognize the Pansky mushroom by its spongy yellowish flesh underneath and its rounded brown cap, which becomes slippery in the rain.

Polish porcini mushrooms, how to cook. How to fry Polish mushrooms

How to cook Polish mushrooms: detailed description with photos.
Fried Polish mushroom is a very tasty dish. We recommend a simple recipe with step-by-step photos. The Polish mushroom is considered a valuable type of mushroom, it is classified as a flywheel or boletus mushroom, and it tastes and even looks like a porcini mushroom. It is sometimes even called Polish porcini mushroom. It is unusually rich in essential oils, vitamins and microelements. And it is also very tasty.

But in order to preserve its taste and nutrients, you need to know how to prepare it correctly. Most people believe that wild mushrooms need to be boiled for a long time, changing the water several times during cooking. This is only partly correct.

Some types of mushrooms, which also include the Polish mushroom, do not need cooking at all. Moreover, during the boiling process they lose their taste, essential oils and most vitamins and microelements.

However, you need to be careful when preparing any wild mushrooms. If you are not sure that this is a Polish mushroom, do not use it for food. This type of mushroom does not have poisonous counterparts, but, without sufficient experience, it is, of course, possible to make a mistake.

It has a large cap, its color can vary from dark brown to almost brown. The stem is lighter than that of the porcini mushroom, often curved. Another distinctive feature is that when you press on the flesh, it turns blue.

To fry these mushrooms, you will need:

1 kg fresh Polish mushrooms,
a tablespoon of butter,
onion,
salt.

Mushrooms brought from the forest must be processed immediately. First, of course, you need to clean them. Use a knife to cut off part of the leg with the ground, cut off the wormy places, if any.

Then simply rinse the mushrooms under running water. If the mushrooms are large, cut them into pieces; small ones can be used whole. Place the prepared mushrooms in a dry frying pan.

Place on the stove and, stirring continuously, fry them lightly. In the process of frying in a dry frying pan, you will evaporate excess moisture from them, thanks to this, they will turn out crispy and tasty. Cut the onion into half rings and add to the mushrooms. Add a spoonful of butter. Now fry until the onion is browned.

Turn off the heat, cool, and transfer to a plate.

Where they grow, in what forests and how to collect

White mushroom and false white mushroom.
varieties, characteristics and differences Representatives of the species are distributed throughout Central and Western Europe, Central Asia, the Caucasus and the northern part of Russia. In the central part of the Russian Federation they grow selectively.

The mushroom season begins in June and continues until October. As a rule, myceliums grow in colonies. Representatives of the species prefer acidic forest soils of coniferous and mixed plantings. Especially a lot of mushrooms can be found under spruce, pine, oak, beech and chestnut trees.

Myceliums do not tolerate heat and lack of rain very well. Therefore, you should go searching during the rainy season.

The rules for collecting these mushrooms do not go beyond standard recommendations:

the fruits should be twisted, not cut, so as not to accidentally damage the mycelium;
It’s better to go on a “quiet hunt” in the morning, when there is still dew on the grass.

Remember!

The basic rule of a mushroom picker is: “It is better to leave doubtful specimens in the forest.”

How to fry Polish mushroom with sour cream. How to deliciously fry Polish mushroom? The best recipes!

The Polish mushroom is similar not only in appearance, but also in taste to the white mushroom, as well as to another edible species - champignon. Fried forest gifts with butter and onions will please many people. And the dish is very simple to prepare. Polish mushroom: how to cook, fry, prepare for the winter?

Pre-Preparation and Cleaning Before Roasting

First you need to make sure that this is really a moss fly, and not a poisonous specimen that looks like it. The “Pole” has a large cap, the color of which can range from brown to brown. The stem is lighter in color compared to the porcini mushroom. And when you press on the flesh, it turns blue. Photos and

When the gifts of the forest are brought home, they should be processed. This is a mandatory procedure as it ensures safety. The fruits should be peeled. Part of the leg with the soil needs to be cut off and the wormy areas removed. Then they are washed with running water.

Attention! Fruits must be collected far from the roadway. They absorb toxins and heavy metals, which can cause poisoning. You should not take wormy specimens. It is important that the caps are even and without damage.

How long should you cook Polish mushrooms before frying?

Although the taste properties, essential oils, vitamins and microelements are lost during cooking, the “Poles” should still be boiled. The duration of this procedure is 20 minutes. This is required in order to eliminate harmful substances that accumulate in fruits. Only after boiling can you fry the Polish mushroom in a frying pan, make canned food, prepare mushroom soup, or quickly fry it with sour cream.

Recipe for fried mushrooms with potatoes and onions

To prepare a delicious dish, you will need the following ingredients:

1 kg of moss mushrooms;
500 g potatoes;
1 tbsp. l. sunflower oil;
bulb;
salt.

For frying, butter or vegetable oil can be used. Fat also works.

Description of preparation step by step:

Before frying, it is necessary to boil the mushrooms. There is no need to cook for a long time; they should cook for 15-20 minutes.
In a heated frying pan, you need to place the fruits, which are first cut into small pieces. But if you wish, you can add them entirely.
They need to be fried evenly, and for this you should stir constantly.
At this time, you should peel and cut the potatoes and onions into cubes (in the form of half rings).
When the Polish mushroom is fried, add potatoes and onions. The products must be fried together until cooked.
Salt the dish. If desired, add bay leaf and a couple of black peppercorns.
To prevent the roast from burning, place the pan in the oven, preheated to 150 degrees. It is left there for 15 minutes.

This completes the preparation. The result is a tasty and nutritious dish that everyone is sure to enjoy. If desired, you can serve it with pickled cucumbers and tomatoes.

Roast Polish mushrooms with potatoes and onions can also be prepared from dried mushrooms. To do this, they must first be soaked in milk and cooked in accordance with all stages.

Important! During the frying period, the fruiting bodies release a lot of liquid, so the cooking time is affected by the number of fruits and the heating mode. Typically frying is 45-60 minutes.

Canning fried Polish mushrooms for the winter in jars

To prepare canned mushrooms you will need:

Polish mushrooms – 3 kg;
vegetable oil – 3 tbsp;
salt;
Bay leaf;
spices.

The preparation of the workpiece is carried out as follows:

The prepared fruits are poured with water and left for 20 minutes.
Melt butter and vegetable oil in a frying pan.
Then you need to fry the Polish mushroom well for 15 minutes, stirring constantly.
3-5 minutes before completion, add salt, bay leaf and spices.
The bay leaf should be removed.
The prepared dish must be placed in jars and rolled up.
The containers are pre-washed and sterilized over steam. The workpiece prepared in this way should be placed in a cool, dark place.

Attention! Soaking is considered a mandatory procedure with which you can get rid of sand and dirt. Also, with the help of soaking, worms that may have entered during collection are destroyed.

Polish mushroom has unique taste and beneficial properties. It has no poisonous clones, and is also recognizable because the flesh turns blue when pressed. To prepare a tasty dish from a product, you need to prepare it and fry it properly.

Preparation for the winter

If you are lucky enough to harvest a large harvest of forest delicacies, you can provide yourself with aromatic and tasty dishes for the whole winter. It is important to know how to make blanks correctly.

Pickled

You can start marinating immediately after boiling the mushrooms. To do this, in parallel with the processing process, it is necessary to begin preparing the marinade. To prepare it, dilute two tablespoons of salt, one tablespoon of 9% vinegar per liter of water, put three peas of allspice and black pepper and 1 piece of cloves and bay leaf. Put on fire and boil.

Polish marinated mushrooms

In order to roll up mushrooms for the winter, you need to prepare the lids and jars using any method of sterilization. Boiled moss mushrooms are placed in jars, compacted slightly. Do not reach the top; it is better to stop at the place where the can begins to narrow. Without removing the marinade from the stove, carefully pour it into the containers to the very top. Close with lids, turn over and wrap with a blanket.

Marinated preparations are infused for about 40 days. To prepare them for use, it will be enough to season the product with oil and garlic/onion.

Salty

The chestnut mushroom is salted using the hot method. For this purpose, only young and strong specimens are used so that the cap does not lose its crunch during storage.

Salted mushrooms

Mushrooms for hot pickling are dipped in a boiling salt solution (100 g of salt per 2 liters of water) and boiled for 15 minutes. After cooling, compact them into sterile jars, sprinkle with salt and spices of your choice, pour in the brine in which the mushrooms were boiled and add 2 tbsp. spoons of vegetable oil on top. Cover tightly with lids and leave to salt in a cool room for a month.

Frozen

To freeze boletus mushrooms, you need to let them drain well after cooking.

Next follow the recommendations:

It is advisable to pack in such a volume that it is enough for one preparation;
cannot be re-frozen;

Frozen mushrooms
at a temperature of –18°C they can be stored for up to a year, at a temperature of –10°C the shelf life is a month;
Store in a separate compartment from products with a strong odor.

Dried

Drying is an ideal way to process and store mushrooms, since the volume is reduced by 10 times, but the aromas and taste properties are only enhanced. And the shelf life is significantly higher than that of other types of processing.

Only fresh, strong mushrooms without wormholes are suitable for drying. They need to be cleaned with a brush to remove dirt and needles, cut off the remaining mycelium and cut into slices up to one centimeter. You can dry it in the oven, in the sun or in special dehydrators:

For the oven, you need to lay out the slices on baking sheets and send them to dry for 2.5 hours at +50 degrees, then take them out, stir, raise the temperature to +70 degrees for 2 hours, then lower them to +60 degrees and hold for another 3 hours.

Drying mushrooms in the oven
In electric ovens, it is advisable to turn on the fan mode. The oven door should be slightly open; you can insert a wooden spatula into the door to create a gap. Allow dry mushrooms to cool and seal in an airtight container or moisture-proof bag.
To dry in the sun, prepared slices are strung on a fishing line or thread so that they do not touch each other, covered with a thin layer of gauze to protect from dust and hung under a canopy in the open sun. It will take 5-7 days to dry, but after 2 days you should check thin or small pieces so as not to overdry. You can determine the readiness of the mushroom by touch; it should be dry, slightly bend, break, but not crumble.

Drying mushrooms on a string
In dehydrators, mushrooms are laid out in one layer on special trays and dried for 2 to 6 hours, depending on the thickness of the slices.

How to pickle Polish mushroom. Marinated Polish mushrooms (sub-mushrooms). Preparation:

Carefully sort through the mushrooms intended for pickling, removing any wormy, moldy or too soft ones.
Cut large mushrooms into smaller pieces, removing any remaining soil, moss or pine needles. Gently scrape off any dirt from the edges of the legs. Rinse the sorted mushrooms thoroughly with cold water.
Place the prepared mushrooms in a saucepan, add water, add salt, making a fairly salty solution. Place the pan on the fire, bring the contents to a boil and cook over low heat for about 15-20 minutes.
Meanwhile, prepare the marinade. To do this, pour the required amount of water into the pan, add vinegar, salt, bay leaf and two types of peppercorns. Place the pan on the fire and bring the marinade to a boil.
Place the boiled mushrooms in a colander and rinse thoroughly. Wash and sterilize jars intended for harvesting.
Place several onion half rings at the bottom of each jar, then fill to the top with mushrooms and pour over the hot marinade. Try to get a piece of bay leaf and a few peas of each type of pepper into each jar.
If you have jars with glass lids on clamps, then seal them tightly before sterilizing, and simply cover the jars with mushrooms with metal lids and sterilize for 15 minutes from the moment the water boils in the pan.
Remove the jars and seal them tightly or screw on the lids. Turn upside down until completely cool. Store pickled Polish mushrooms (podgrybki) in a dark pantry at room temperature. Once you open the jar, store in the refrigerator.

Growing at home

If you want to always have delicious Polish porcini mushrooms on hand, you can grow them at home. However, it is worth noting right away: this task is not easy and requires careful preparation and strict adherence to all conditions. Otherwise, your entire harvest will be small at best, and completely lost at worst. By the way, this could be a great business.

Land requirements

The soil should be located in a place with shade or in a semi-dark room, such as a basement. For a small plantation, a plot of 2-3 square meters is suitable. First you need to dig a ditch 30 centimeters deep and fill it with: 10 centimeters of wood dust, another 10 centimeters of manure humus, then mushroom mycelium, more plant debris on top and finally finish with 5 centimeters of good soil.

The earth should be in a place with shade or in a dimly lit room

Temperature and watering

Mushrooms must always be moistened, especially if it is hot and dry outside. It is necessary that the room temperature be up to 23 degrees Celsius, and ideally keep it at 18 degrees Celsius. This can be achieved through high-quality ventilation, installation of automatic watering machines and air conditioners.

Ripening period

Usually after 1-2 months the first mushrooms appear. However, you only need to wait that long for the first batch, then representatives of the mushroom kingdom will delight their owners every 2-3 weeks. They can be grown all year round, but only if appropriate indoor conditions are created and maintained.

Polish mushroom is bitter. Polish mushroom: features of appearance and distribution area

Appearance This species, also known as chestnut mushroom or pan mushroom, is a representative of the trumpet mushrooms and belongs to the genus Mossaceae. During the Middle Ages, the main country supplying Polish mushrooms to European markets was Poland. This is what gave this type of mushroom such an unusual name. Description of the Polish mushroom It’s worth starting with the cap. It is dome-shaped and has a fairly large diameter. In adults, the cap can reach 12-15 cm. The surface of the cap of adult mushrooms is dry and smooth, while in young ones it is velvety. The color of the cap also varies depending on age: from light chestnut to brown. The tubular layer is white or yellowish-green in color. The leg is usually elongated - cylindrical in shape, growing up to 14 cm in height. The diameter of the leg ranges from 1 to 5 cm. And the color can be yellowish, brown or white-cream. Along the entire length of the leg there is a pattern in the form of stripes and relief, corresponding to the color of the cap. The pulp of the mushroom has a hard structure when young, but becomes softer with age. However, the overall structure of the “Mr. in the Hat” still remains meaty. The color is light yellow or white, but in the cut areas the color changes to blue. Where do Polish mushrooms grow and how to collect them?

Collecting Polish mushrooms is not so easy. The fact is that their habitat is very specific and selective. This species is most widespread in countries such as the Czech Republic, Hungary, Germany, Poland, as well as the Far East region. The Polish mushroom does not tolerate arid climates, and therefore lives in coniferous or mixed forests, preferring acidic soils.

Most often, you can find the Polish mushroom at the base of old trees (oak, pine, etc.) or in the moss litter. What makes it easier to find this beauty is that it usually settles in groups. The main period for collecting this type of mushroom is at the end of summer and beginning of autumn. Possessing a fairly high resistance to cold, it easily tolerates the first autumn frosts.

Doubles in the mushroom world

In the world of mushrooms, the Polish mushroom is quite easily confused with numerous representatives of the flywheel and white mushroom. Flywheels: motley, brown and green are the undisputed leaders in this aspect. Many inexperienced mushroom pickers believe that Polish is similar to white. There is some truth in this: young specimens of the Polish mushroom are indeed close in color, shape and size to white ones.

But there is a simple way to distinguish them: when cut, the Polish mushroom turns blue, which does not happen in the case of boletus mushroom. The “Polish gentleman” also has poisonous counterparts. Satanic and bilious are similar to it. They are distinguished from Polish by the peculiarity of the color of the cap, the tubular layer and the pattern on the stem. You can also check them by making an incision and observing the color change. Use in cooking Polish mushroom has a pleasant smell with notes of fruit. It tastes a little sweet. In culinary matters, it can be used in any form. This beauty does not lose its taste and nutritional qualities during processing, and therefore is suitable for frying, drying, pickling, and freezing for the winter.

Benefits and harms

Chestnut flywheel is a low-calorie product, 100 g of which contains 19 kcal, 1.7 g of protein, 0.7 g of fat and 1.5 g of carbohydrates.
The mushroom contains 15 amino acids, vitamins B, PP, manganese, selenium, sodium, phosphorus, potassium, copper. Tannin gives this representative the medicinal properties that green tea has. Chemical composition of the Polish mushroom

Name	Nutrient content per 100 g of product, mg
Vitamins
Choline (B4)		38,7
Niacin (PP)		7,956
Pantothenic acid (B5)		3,294
Riboflavin (B2)		0,359
Pyridoxine (B6)		0,21
Thiamine (B1)		0,145
Folic acid (B9)		0,021
Macronutrients
Potassium	320
Phosphorus	151
Sodium	19
Microelements
Copper	144
Manganese	0,21
Selenium	0,0036

The water capacity in the mushroom reaches up to 90%.

Advantages of chestnut flywheel:

cleanses the body of toxins;
improves wrinkles, the condition of hair, nails, and the functioning of the nervous system;
increases mental activity, anti-cancer immunity;
inhibits the negative effects of caffeine;
reduces blood pressure and the risk of developing atherosclerosis;
normalizes digestion processes;
relieves swelling due to bruises, abrasions, kidney failure (has a diuretic property);
promotes weight loss, relaxation and calm;
accelerates the resorption of wen, warts, hematomas, activates metabolism;
balances the body's nutrition.

Properly processed pan mushroom does not harm human health, but, on the contrary, improves its functioning. It is recommended to collect fruiting bodies away from factories and highways. Contraindicated for people with chronic diseases of the liver, stomach and individual intolerance to mushrooms.

How to freeze Polish mushroom.

In pursuit of various recipes for canning mushrooms, many people forget that they can keep wild mushrooms fresh using regular freezing.
The Land of Soviets will tell you how to freeze mushrooms for the winter. The rules for freezing any product state that only fresh, clean, unspoiled products are subject to it. Otherwise, you risk getting low-quality frozen fruits, vegetables or mushrooms, which after defrosting can only be thrown into the trash.

Before freezing mushrooms for the winter, sort them thoroughly. Clear them of soil and leaves. It is also not recommended to use wormy mushrooms for freezing. It would be best to select young, firm mushrooms for this purpose.

There are several types of freezing fresh mushrooms for the winter. You can freeze fresh, not boiled mushrooms. It is best to freeze white, Polish, honey mushrooms, champignons, chanterelles, aspen and boletus mushrooms in this way. They can be frozen raw because these mushrooms are very strong.

Wash the mushrooms in water to remove any dirt, but you don't have to, and just remove all the leaves, grass and soil from their flesh. If you do wash the mushrooms, it would be advisable to dry them on a towel or napkin so that when frozen they do not stick together in the bag. Place dry mushrooms in a thin layer of plastic bag and place it in the freezer.

Butter can also be frozen in the same way, but they must first be peeled. The best way to defrost raw mushrooms is by placing them in the refrigerator. Then they will be just like fresh, just out of the forest.

If you are afraid to freeze raw mushrooms for the winter, you can first boil them in water for 5 minutes. Most often, honey mushrooms intended for frying are frozen in this way. After all, here you can use not small, hard mushrooms, but mushrooms of any size. If you have very large mushrooms, you can cut their caps into several pieces.

After you have boiled the mushrooms, let them cool and place them in a colander to drain excess liquid. Now they can be placed in food bags and tied tightly. Release the excess air from the bag, it is of no use to us and will only take up space in the freezer.

Since thawed boiled mushrooms are an excellent place for the proliferation of various pathogenic bacteria, expect that you could use one package of frozen boiled mushrooms to prepare one dish.

You can freeze not only the mushrooms themselves, but also the mushroom broth. To prepare this broth, you can take any mushrooms, except dark types. The broth must be poured into containers, after placing food bags in them. Now you can pour the cold broth into containers and place them in the freezer. After the broth is completely frozen, it must be removed from the container and stored in a bag in the form of a neat briquette. After defrosting, the broth is immediately ready for preparing mushroom-based soups.

To prepare the broth, you can use not only mushrooms; if desired, you can add carrots and onions.

You can also freeze sautéed mushrooms. To do this, clean, prepared mushrooms are fried in a small amount of vegetable oil for 20 minutes until all excess moisture has evaporated. Completely cooled mushrooms are placed in bags and frozen.

By the way, so that the mushrooms do not lose their sweet taste and aroma during frying, the mushrooms can be fried on a baking sheet in the oven. For such frying, you don’t even need sunflower oil, and the mushrooms themselves are cooked in their own juice.

Frozen mushrooms for the winter can be stored at -18°C for up to a year. After completely defrosting the mushrooms, immediately subject them to heat treatment and under no circumstances leave them in the refrigerator for later.

We hope that the tips on how to freeze mushrooms for the winter will be useful to you, and you will be able to enjoy dishes made from fresh forest mushrooms for a very long time.

Chestnut flywheel: interesting facts

Beneficial properties of grape leaves: characteristics and description, value, medicinal properties

Some mushroom pickers call the Polish mushroom “the king of fly mushrooms.” It received its Russian name due to the once massive export of the mushroom from Poland to Western Europe. Its Polish name is panski mushroom. Many Europeans consider its taste to be excellent. At one time, unscrupulous traders passed off dried chestnut mushrooms as porcini mushrooms.

One of the interesting facts is that depending on the mordant used, the color of the food coloring obtained from the fungus can be yellow, orange, golden and greenish-brown (without the mordant the color is yellow). Food designers use the fruiting bodies of the Polish flywheel to make mushroom dyes.

How long to cook Polish mushroom before frying. Rules for processing and storing mushrooms after collection

It is advisable to carry out the treatment immediately after returning home. If this is not possible, then it is necessary to transfer the boletus mushrooms to the refrigerator, in which they can be stored for up to 3 hours without loss of quality. If stored longer, there is a risk of losing some of the product. Since processing will also take time, it is recommended to spread the flywheels in one layer on the prepared surface. This way they won't overheat and will stay fresh.

Storing Polish mushroom

Primary processing involves removing debris. It is necessary to clean both the cap and the areas on the lower part of the stem. It is not advisable to collect old specimens, but if they have already fallen into the basket, then when cleaning the spongy part on the cap should be removed, since it contains spores.

The next stage is soaking. You can use clean water or slightly salted water. The second option is preferable, as it will destroy the worms if they are somewhere. Soaking time varies and varies from 20 minutes to 5 hours, after which you should rinse the mushrooms well in running water. When the product is removed from the water, it is advisable to begin heat treatment as soon as possible.

Small mushrooms can be boiled whole, and large ones can be cut into 2-4 parts. The average cooking time is 10-15 minutes after the start of boiling. The first water is always drained. When choosing a pan, you need to take into account the fact that a lot of foam is formed during cooking. Therefore, it is better to cook in batches in an empty container. Boiled boletus mushrooms are ready for further cooking or preparation.

Helpful Tips:

Dried mushrooms need to be soaked in cold water for 2-3 hours. This method allows you to soften the taste of mushrooms in the dish.
Then the soaked mushrooms must be thoroughly rinsed before cooking. After all, mushrooms intended for drying are not washed, and pre-soaking will help to easily remove dried sand and other debris.
Some housewives advise boiling mushrooms in the water in which they were soaked, arguing that this will give the dish a richer mushroom aroma and taste. But we do not recommend doing this, because in this case it will not be completely clean and can give the dish a bitterness and an unpleasant aftertaste.
The washed mushrooms should be chopped and placed in a saucepan, filled with cold water. Then put the pan on the fire, bring to a boil, after which you need to remove the resulting foam and reduce the heat. After boiling, the mushrooms must be cooked for 30 to 90 minutes (depending on the type of mushroom).
Dried mushrooms have a very rich taste, so it is better to add them little by little to dishes. To prepare the sauce, it is enough to take a small handful of mushrooms per liter of liquid, and for a rich soup, a large handful per 3-4 liters of water is enough.

The variety of species is so great that each representative requires an individual approach for preparation. Experienced people know exactly how long to cook mushrooms, but housewives who have not encountered this type of fishing find it difficult to complete the task. All types have their own cooking time, so to create a delicious soup you should know exactly the cooking hours. Thermal treatment methods are influenced by the condition of the product, which can be either recently picked, frozen or dried.

Mushrooms are a tasty, satisfying and healthy product. They are used as an addition to salads, as a filling for savory pastries, and they can also be an ideal independent dish for a regular or holiday meal. Before further processing, it is customary to boil the mushrooms.

Polish mushroom fried with onions. Recipe: Potatoes with fried mushrooms - with Polish mushrooms and onions

Cooking method:
Boiled potatoes with fried Polish mushrooms is a very satisfying and flavorful dish. We don’t add any spices, except salt and pepper, so as not to interrupt the taste of boiled potatoes with fried Polish mushrooms and onions. There is nothing complicated in preparation, but it turns out very tasty.

Of course, the more mushrooms, the better. We collected it in the fall, boiled it and froze it. And now we cook in winter) We clean the Polish mushrooms from needles and dirt with a knife. Cut into large pieces. Boil the Polish mushrooms in boiling water for about half an hour. Rinse the boiled mushrooms with cold running water. Peel the potatoes, cut into cubes and cook in boiling salted water until tender. While the potatoes are cooking, we make mushrooms. Fry the boiled Polish mushrooms in vegetable oil over high heat until the water evaporates, stirring occasionally. Add bay leaves, salt and pepper to taste. Stir, reduce the heat and fry over medium heat until golden brown. Add the diced onion and fry until the onion is golden brown. Transfer the finished fried mushrooms and onions to a deep bowl. Add the boiled potatoes to the mushrooms. Mix the potatoes well with the fried mushrooms and onions. Lay out the boiled potatoes with fried Polish mushrooms on plates and serve. Bon appetit everyone!!! The time indicated does not include the collection of Polish mushrooms)))

Cooking time: PT01H30M 1 hour 30 minutes.

Primary processing

There are several basic rules in pickling so that mushrooms turn out not only beautiful, but also healthy, tasty, and delight your household all winter. The most important among them is preparation. In order not to spoil the taste of the “royal mushroom”, the process is approached with all responsibility. It is better to immediately sort out the fruits brought from the forest and begin processing. If there is no time, the product can be stored in the refrigerator without loss of quality for no more than three hours. By increasing the shelf life, there is a risk of losing part of the harvest.

How to select, wash and peel mushrooms

It is more convenient to sort through forest fruits by spreading newspaper or a clean cloth in one layer in the kitchen - this way the mushrooms will not lose their shape. For canning, young, small-sized specimens with dense legs and caps are selected. The old ones are removed, otherwise they will spread out during cooking and spoil the appearance and taste of the rest. Wormy ones are also put aside; they are certainly not suitable for use.

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Then the entire surface of the mushroom is cleaned of debris, leaves and needles - the cap is washed with a sponge, and the stem is scraped off with a knife and the lower part, which contains spores, is cut off. Large caps are cut into several approximately equal parts, small ones are left whole. Heavily contaminated parts can be soaked in warm water for 10-20 minutes, this will clean them better.

Next, clean, selected mushrooms are boiled in salted water at the rate of 10 grams of salt per 1 liter of liquid for 5 minutes. When boiling, the resulting foam is removed with a slotted spoon. Then the water is drained, the mushrooms are rinsed, filled with clean water again and cooked for 20-25 minutes. The boiled product is thrown onto a sieve, washed, and left for a while to allow the water to drain. Now the mushrooms are ready for pickling. But they can also be fried, cooked with caviar, pickled, fried with onions and sour cream, stewed, cooked in soup and much more.

What to cook. Second courses

In order for the lunch to be truly complete, it always contains second courses, the recipes for which are the most voluminous section of cooking. You can learn the secrets of preparing delicious main courses from a variety of food products, from simple and traditional to complex and original, just by becoming a regular guest of this section. Main courses on Finecooking.ru are recipes from cuisines all over the world, this is the best that has been selected for you from the variety of dishes from national gastronomic traditions.

Main courses are prepared based on meat and offal, poultry, fish and other seafood, cereals and vegetables, eggs and mushrooms, as well as dairy products and pasta. You can prepare many different dishes (both in taste and appearance) from each category thanks to different culinary techniques. For example, potato dishes alone are enough to create several voluminous volumes of an encyclopedia on cooking.

Among the main culinary techniques for preparing second courses on Finecooking.ru are boiling, frying, stewing, baking, grilling, and simmering. By the way, often preparing one second course requires the use of a combination of these techniques.

Become a regular visitor to this section and the recipes for second courses on Finecooking.ru will help you easily cope with the preparation of both simple and complex exotic dishes. A detailed description and the presence of step-by-step photographs for each second course recipe will help you with this.

Facts about mushroom soup

Cook it even tastier. When cooking mushroom soup, you can use garlic, celery, parsley root, suneli hops, tarragon as spices.

You can replace (partially or completely) sunflower oil with butter or olive oil, but when adding oil, it is important to consider that the mushrooms themselves have a “fatty” taste. When preparing mushroom soup, you can add cheese (hard or melted), milk or cream for a more velvety consistency.

Potatoes can be replaced with turnips, pearl barley or rice.

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For a tasty and rich soup, boletus, boletus, boletus, and boletus are suitable, and for strict fasting and for dietary soups, use puffballs, russula, champignons and oyster mushrooms. As a rule, wild mushrooms are not mixed with mushrooms brought from farms.

How to Serve Mushroom Soup

Mushroom soup is served with fresh white bread, green onions and sour cream, and cream of mushroom soup is served with croutons or croutons.

How much dried mushrooms to use for soup

In order to prepare 4 liters of soup from dried forest mushrooms, you need to pour 5 large handfuls of dried mushrooms with water for 1 hour, then cook the broth from them for 10 minutes.

How to cook lean mushroom soup

Mycelium is considered a lean soup, but if you need a strictly lean dish - when frying onions, vegetable oil can be replaced with mushroom broth (but not from champignons) - any mushrooms with an oily surface, for example, will do. honey mushrooms

How to thicken mushroom soup

Boil the potatoes separately from the broth, grind them into puree and add them in this form to the mushroom soup 5 minutes before the end of cooking. You can add chopped boiled eggs in the same way.

How long does mushroom soup last?

3-4 days in the refrigerator.

If mushroom soup is bitter

The bitterness of mushroom soup does not at all indicate the presence of inedible mushrooms in the soup. For example, if mushrooms are not carefully cleaned, pine needles and moss could get into the soup, which can ruin the taste of the dish. Russula, dried mushrooms that have been dried at unmerciful temperatures, as well as mushrooms that are too old can become bitter. To remove bitterness, you can add sour cream for softening and black pepper for spiciness.