Polish chefs constantly use all kinds of gifts from the sea, forests, fields and rivers in their work. They have not yet forgotten how to bake swede pancakes, smoke and prepare hawthorn fruit sauce for game zomber. Everything is used: fish, game, crayfish, wild berries and mushrooms.

Some features of Polish cuisine bring it closer to Russian cuisine. This applies, for example, to the use of a number of typical products that seem too exotic, if not completely inedible for most foreign guests. Take at least sauerkraut, pickled mushrooms and cucumbers, fermented milk drinks and flour soups.

What should you try in Poland from food? What local dishes should you try first?

Zurek - soup for all occasions (zurek)

A local variation of the "hangover" soup, perfectly restores the normal activity of the stomach and digestive system the next day after a heavy intake.

Zurek is an authentic Polish folk dish. Each region of the country prepares it differently. Only the soup base remains unchanged - a solution of rye flour fermented on rye crusts. Then small differences begin: in the cafes and taverns of Mazovia, horseradish, sour cream and garlic are sure to be put in the zurek for a sharp taste. In other regions, the soup is saturated with boiled eggs, brisket slices, smoked and boiled sausage.

Bigos (bigos)

And what to try for a weary tourist, fed up with the historical panoramas of Polish cities and barely dragging his feet? The answer lies on the surface, of course - bigos, one of the main attractions of the local cuisine.

To visit Poland and not get enough of bigos properly is the same as visiting the Czech Republic and neglecting the baked boar knee or forgetting about. In a word - "gastronomic crime".

The classic old Polish proportion is 1.5 kg of fresh and sauerkraut per 1 kg of all kinds of meat and sausage. A couple of good mugs in a cozy cafe, and hiking will again seem like an interesting and educational activity, and not hard physical work.

Pike perch in Polish (sandacz po polsku)

One of the most popular dishes is a wonderful gastronomic combination of three natural gifts from the generous Polish land.

The most tender lake pike-perch meat, fried in thin puff pastry with spicy chanterelle stew sauce and crayfish necks – this is how this top dish of Polish cuisine is prepared in the best Warsaw restaurants.

Duck with apples (kaczka z jabłkami)

Another popular restaurant hit that you should definitely try in Poland. The classic combination of two typical Polish products makes this dish tastier than anywhere else.

Young farm ducks are marinated in mead, after which their meat becomes surprisingly tender and tasty. The second indispensable ingredient of the dish is the main agricultural pride of the country: Polish apples.

Duck with apples is especially good in the establishments of cities and towns of Greater Poland (Poznan, Kalisz, Gniezno). The best time for tasting is autumn, the period of ripening of a new crop of apples.

Polish dumplings (pierogi)

It would seem, what could be unusual in dumplings? You definitely won’t surprise tourists from Russia, Ukraine and Belarus with them? However, not everything is so simple - in Poland, the preparation of perogs (this is their local name) has been brought to the culinary absolute, so all tourists should definitely try them.

Their most common variety is crescent-shaped feathers with mushrooms and cabbage. A clear historical reference to the centuries-old struggle of the Polish people with the Ottoman Empire. These dumplings can be found in the establishments of any Polish city.

In the eastern regions, large perogi stuffed with minced mushrooms are popular. In Lesser Poland (south of the country), the so-called “Russian” feathers are prepared stuffed with potatoes and onions and cottage cheese.

Flachki in Polish (flaczki)

This traditional Polish dish was borrowed from Lithuanian cuisine as a result of the mutual cultural influence of the two countries during the union period. The favorite food of Queen Jadwiga and the Grand Duke of Lithuania Jagiello, who became the founder of the Jagiellonian dynasty.

it is not customary to cook at home, so even the Poles themselves tend to eat it in cafes and restaurants. Boiled and then stewed beef tripes in consistency are something like a thick soup. Flachkas are usually served with meatballs made from beef or pork liver (pulpets), as well as dumplings and black pudding.

This gourmet dish is a good option for a sumptuous Polish-style breakfast. And, by the way, it is quite possible to buy it in a store (in a bank) and take it with you as a souvenir from Poland when returning home.

Sorcerers (kołduny)

Behind this magic word are just small beef dumplings. This is another proof of the large-scale cultural exchange between different parts of the once huge state - the Commonwealth.

Sorcerers in different variations are present in the cuisines of neighboring peoples: Poles, Belarusians and Lithuanians. They are usually eaten whole, without losing a drop of delicious juicy fat.

Goose roll (rolada z gęsi)

Historically, one of the main Polish Christmas dishes, both among Catholics and Protestants. But you can try it not only during the New Year holidays.

In restaurants in Krakow and Warsaw, it is prepared in a very refined way: minced goose meat, veal, nuts and dried fruits are placed in a marinated goose breast fillet. Blackberry-cognac sauce and dried plums add a sweet taste to the dish.

Cabbage rolls (golabki)

Once upon a time, it was customary in Polish cuisine to fill cabbage rolls with buckwheat porridge, zhur or borscht.

If you order this dish in some Warsaw cafe these days, then there is a high probability of getting standard cabbage rolls from boiled cabbage leaves with boiled rice, fried minced pork and onions with mushroom sauce. However, it turns out quite tasty.

Papal "Kremowka" (kremowka)

A cake that became extremely popular at the very end of the 20th century thanks to the pontiff John Paul II. It was his public childhood memories of the wonderful taste of the Napoleon cake, bought in a simple market confectionery, that made a real sensation among Polish confectioners.

Then, in 1999, during the visit of the pope to his hometown of Wadowice, all the pastries and cakes were bought there in one evening, at least somehow resembling Napoleon in appearance.

Since then, the papal "Kremovki" have been in great demand among tourists and locals and are among the must-try.

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

In terms of nutritional value, the Polish mushroom is not inferior to its fellow white mushroom, although the taste is not as pronounced as that of the white mushroom. 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, and minerals. Great for vegetarian cuisine, as they can replace meat dishes, delivering the necessary protein to the body. However, for people suffering from diseases of the gastrointestinal tract in large quantities, it is better not to use the Polish mushroom.

Polish mushroom. crafting recipes

Representatives of the Boletovy family are distinguished by fleshy fruiting bodies: 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 (from Four to Fifteen cm in diameter) 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 with 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 into 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 other 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 hue, 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 pick a wormy 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 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 are cut into 2 or 4 parts.

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, which 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 in butter, but believe 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 are large 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 jars with hot water up to the shoulders (3/4), close the lid, bring the water to a boil, reduce the heat a little 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 to prepare them.

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 are delicious, they still require good digestion; The 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 mostly 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 placed 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.
• Beware of false mushrooms: do not take mushrooms with a brightly colored hat.
• well preserved if they are 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.
• Milk 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 with 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.
• Do not leave fresh mushrooms for a long time, substances dangerous to health and even 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 ready-made mushroom dishes cannot 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, non-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. Mushroom sauces and broths can be prepared from this powder.
• 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, chernushki, whites, mushrooms, podgruzdi, 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 a higher temperature, they turn sour, become soft, even moldy, and cannot be eaten. 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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