Polish mushroom recipes for the winter. Recipe: Pickled Polish mushrooms - very meaty

Fleshy fruiting bodies are distinguished by representatives of the family of bolets: white, oily, boletus, boletus, moss. The Polish mushroom belongs to the same family (genus of mossiness mushrooms), which is very similar to there are several Russian names for this chestnut, pansky mushroom, brown mushroom. A semicircular and convex (becomes flat with age) cap (4 to 15 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.

mushroom has nice smell. The color of the flesh is whitish or yellowish on the cut, slightly bluish, and then again becomes light on the cap and brown on the stem. Is different mild taste. The tubular layer (the color of the tubes is yellowish) is attached or free at the stem. The fibrous stalk has 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 white, flywheel or oiler, as well as successfully replace them. Soups, appetizers and main dishes are prepared from it. 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 comes down to their frying and baking in the oven with pasta. Ingredients:

• 200 Polish mushroom caps, cut into 1 cm thick pieces;
• 4 (boneless), skinned, cut into 1 cm thick strips;
• 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, seasoned with salt and black pepper. Add a little oil to a 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 browned. Remove the chicken and also set aside. Boil spaghetti in salted water, drain the water. At the same time, onions are fried in a saucepan, then chicken and mushrooms are put into it, white wine and sour cream are poured, the mixture is combined, brought to a boil and the volume of liquid is reduced by half, removed from heat, finely chopped greens and half parmesan cheese are added. Stir in pasta mixture. Spread in a baking dish, sprinkle with Parmesan and drizzle with oil. Put in an oven preheated to 210 C and bake for 15 minutes, then sprinkle with toasted almonds and serve.

Recipe 2

For cooking hot appetizer you can use polish mushroom. Ingredients:

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

Parsley and garlic are mixed with breadcrumbs, half the oil, salt and pepper. Leave the mixture for an hour. Preheat the oven to 180 C. Lubricate the baking dish with oil. Place ¼ of the prepared mixture into each mushroom cap and spread them in a mold and sprinkle with the remaining oil. The tomato halves are seasoned with salt and pepper and laid out in the same dish. Bake under a lid or foil for 40 minutes.

Recipe 3

Polish mushroom will add to the soup mushroom flavor and aroma. 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 minced;
• 2 large tomatoes(blanch in boiling water and remove the skin, then cut the 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, heated to a boil without a lid over high heat, reduce heat and cover with a lid. All vegetables, oil and sea ​​salt. Boil 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.

For 1 liter of water
2 tbsp. l. coarse salt (no slide)
5 black peppercorns
2 allspice peas
1 dried cloves(spice)
1 Bay leaf
40 ml vinegar 6%

Four baskets of Polish mushrooms were collected in the forest, large, beautiful, not wormy, they chose smaller, prettier ones for canning, and the rest were frozen, after boiling.
From frozen mushrooms, you can cook mushroom sauce, casserole, or just fry with onions, and canned ones, cook with garlic and vegetable oil, or add to a salad.
How to prepare mushrooms for canning?
If you have as many mushrooms as we do, console yourself with the fact that it’s sweaty, wintery ...;)) and sit down to clean the mushrooms from needles and leaves, and mushroom legs from the earth.
1. Place the peeled mushrooms in an appropriate container, for example, in a bathroom and fill with cold water for 10-15 minutes. Select the mushrooms, drain the dirty water, and pour the mushrooms with salted water and leave for 20 minutes. If the water after the second wash is dirty, repeat the water procedure again without salt.
2. Then put the mushrooms in large saucepan, pour cold water not to the brim so that the foam does not run onto the stove, boil the mushrooms for 5-10 minutes, drain into a colander, rinse.
3. Pour cold water a second time, cook for 10-15 minutes, then drain the water again.
4. Then put the mushrooms in a saucepan and pour cold water just enough so that they don't stick together. Pour water in a liter jar to make it easier to calculate the amount of spices. Add spices to the mushrooms and cook over low heat for at least 1 hour. Count the time from the moment the water boils.
5. While the mushrooms are boiling, prepare sterile jars and lids. Put the mushrooms in hot jars with a spoon, pour the marinade to the very edges of the jar and immediately close the lid, roll it up with a key, turn it upside down until it cools completely. canned mushrooms store in a cool, dark place for up to one year.

Rinse mushrooms before eating, drain and season with chopped garlic and vegetable oil, or cook mushrooms with pickled onions.

Today I propose to cook pickled Polish mushrooms. Polish mushrooms are very fleshy. It is not for nothing that they say that mushrooms are forest meat. Mushrooms are obtained with very rich taste. Cooking is not difficult, and in winter you will be shocked by the result. From this amount of products, 4 jars of 500 ml are obtained. Mushrooms can be served with Hungarian Goulash according to my recipe.
To begin, we collect polish mushrooms.

Then we remove the needles and dirt from the mushrooms with a knife. Cut the mushrooms into large pieces.

At large mushrooms We cut the hat into 4 parts and the leg into 2 parts. Medium mushrooms cut in half lengthwise. Leave the small ones whole.

Mushrooms pour water, put on fire and bring to a boil.

Remove the foam and cook over low heat for 30 minutes.

We wash the Polish mushrooms with cold running water.

Thus, boil the mushrooms 2 times. We shift the Polish mushrooms boiled in two waters into a bowl and set aside.

We are preparing the marinade. To do this, in a saucepan we combine water, salt, sugar, bay leaf, cloves, peppercorns, allspice, garlic. Bring to a boil and add vinegar. Bring the marinade back to a boil.

Add boiled Polish mushrooms to the marinade.

Cook the Polish mushrooms in the marinade for 5 minutes.

We catch bay leaves and peppercorns from the marinade and put them on the bottom of sterile jars (I have 430 ml jars).

Then we fill the jars with mushrooms.

Pour mushrooms in jars with marinade.

After that, we sterilize the jars in boiling water over medium heat for 20 minutes, covering the jars with lids and laying a towel or rag on the bottom of the saucepan so that the jars do not burst.

We roll up the lids of our jars.

Turn the jars upside down, cover with a towel and leave to cool completely. Store in the dark and cool place. I keep it in a closet in my apartment.

In winter, we take out a jar of pickled Polish mushrooms and drain the marinade. Topped with chopped onions and sunflower oil to taste, mix well.

We serve to the table and eat.

Bon appetit everyone!!! And a good forest harvest!!!

The time indicated does not take into account the time of complete cooling.

Cooking time: PT01H30M 1h 30m

In the second half of summer, the fertile time for picking mushrooms begins. This time is eagerly awaited by many connoisseurs and connoisseurs. forest gifts nature. One of the brightest representatives of the mossiness family is the Polish mushroom. It can be found mainly in coniferous forests, starting from mid-August. This forest dweller is often confused with the traditional porcini mushroom, because it is very similar to it. Therefore, the Polish mushroom, recipes and properties of this gift of nature have always been of interest to lovers of "silent hunting".

Polish mushroom has a hat of dark chocolate color with a diameter of 5 - 10 centimeters. Many inexperienced mushroom pickers are misled by the color of the pulp of the Polish mushroom. Unlike its white counterpart, the flesh of the Polish mushroom on the cut initially begins to turn blue, then becomes a brown hue.

In different places of growth, the Polish mushroom is called differently. Such common names as pansky mushroom, brown mushroom, chestnut moss mushroom are known. This gift of nature belongs to edible mushrooms second category. It is extremely tasty in any processing. Connoisseurs believe that the most The best way Polish blanks white fungus- drying. Sliced thin slices and a Polish mushroom dried in a draft will delight in a cold winter time A delicious reminder of autumn.

Cooking Polish mushroom without pre-boiling. It can be fried and boiled. This mushroom is used in various mushroom soups, second courses. Very tasty to use fried or stewed mushrooms With mashed potatoes or fried potatoes. Experienced chefs add mushrooms stewed with onions and carrots to buckwheat or pasta. The sauce of these mushrooms will give unforgettable aroma and decorate any meat dish. The sauce can be served potato pancakes, pancakes, stuffed meat or cabbage.

The Polish mushroom is also salted, pickled, frozen. Famous culinary chefs often include this forest dweller in variety of salads as a refined additive ingredient. By the way, the Polish mushroom is very popular in the cuisine of European countries.

Mushrooms of the mossiness family are rich in vitamins, essential oils, sugars, minerals. Polish mushroom - great product nutrition for the diet of vegetarians, since the protein content is able to replace meat products. At the same time, the Polish mushroom is a rather heavy food, so it is advised to chop it before cooking.

Mushroom casserole. Connoisseurs of the Polish mushroom, recipes and properties of this representative of mossiness mushrooms, often recommend preparing a delicious dish - mushroom casserole. To prepare it, you need to boil a kilogram Polish mushrooms, grind thoroughly, fry for vegetable oil With big amount Luke. You will need at least 5 onion heads. Then one glass of ground crackers is added to the mushrooms with onions. Pour in as it cooks mushroom broth put spices to taste. After mixing everything well, the mushrooms are laid out on a special form, greased, sprinkled with breadcrumbs and set to bake for about 30 minutes. Tasty dish ready!

Mushrooms in Polish in sour cream. Polish mushrooms baked in sour cream are extremely popular. They are called so: mushrooms in Polish. For cooking, you need to take a kilogram of Polish mushrooms, 100 grams butter, 200 grams of sour cream, 30 grams of hard grated cheese, 2 tablespoons of dry white wine, the same amount of flour, spices, salt. Prepared, finely chopped mushrooms are fried for 30 minutes, then laid out in special pots, sprinkled with flour, pepper, wine, sour cream are added. Put in the oven for about a quarter of an hour, then take it out, sprinkle with grated cheese, and bake again for 5 minutes. Ready meal served on the table in pots. Unique taste, intoxicating mushroom flavor will not leave anyone indifferent.

Mushroom sauce. Mushrooms chop and simmer until cooked with finely chopped onion with the addition of olive oil. A few minutes before the end of cooking, add the mushrooms. heavy cream, salt and black ground pepper, taste. Depending on the consistency of the sauce you want to get, how much cream you need to pour in. You can add greens if you like. From greens for mushrooms, it is preferable to use dill.

Mushroom soup. From the Polish mushroom it turns out very tasty and fragrant mushroom soup. Its preparation is not particularly difficult for anyone, even an inexperienced cook. Polish mushrooms are finely chopped, placed in a pot of water, brought to a boil. After removing the foam, boil with the addition of spices for about 15 minutes, then add potatoes, finely chopped carrots, blanched in advance bell pepper, tomatoes with pre skinned and cook until fully prepared. After 10 minutes, the soup is ready. Served with sour cream, dill, green onions. Bon appetit!