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The Polish mushroom. Cooking recipes

Fleshy fruiting bodies are distinguished by representatives of the Botox family: white, oily, birch-bark, boletus, moss. To the same family (the genus of mosses) belongs to the Polish mushroom, which has a great similarity to the white fungus. There are several Russian names for this fungus: chestnut moss , pansky mushroom, brown mushroom. Semicircular and convex (with age becomes flat) hat (in diameter from 4 to 15 cm) has a dry and smooth peel, which is not removed, and in wet weather 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 bonnet and brown on the stem. It has a soft taste. The tubular layer (the color of the tubules is yellowish) may be attached to the stem or free. 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 conifers and less often in deciduous forests.

How to cook Polish mushroom? It can be harvested for future use: marinate or dry. It can be used in culinary dishes, like white, a moss or oil dish, and also with success to replace them. Soup, snacks and second courses are prepared from it. There is a big risk of poisoning with mushrooms, so you need to use only familiar and not old mushrooms collected in ecologically clean places.

Recipe 1

For the main course, use chicken and Polish mushroom. Preparation is reduced to their frying and baking in an oven with pasta. Ingredients:

  • 200 cut into pieces of 1 cm thick Polish mushroom;
  • 4 chicken thighs (boneless), remove the 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 grams of grated parmesan cheese;
  • olive oil;
  • sea salt;
  • pepper;
  • 1 small bunch of parsley;
  • 1 small bunch of basil;
  • 3 tablespoons of chopped almonds.

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

Recipe 2

For cooking hot snacks 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 oil, with salt and pepper. Leave the mixture for an hour. Preheat the oven to 180 C. Lubricate the shape for baking with oil. Place in each mushroom head ¼ of the prepared mixture and spread 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 the lid or foil for 40 minutes.

Recipe 3

The Polish mushroom will give the soup a mushroom flavor and aroma. For 4 servings of soup it is necessary:

  • 250 g fresh mushrooms, cut into pieces;
  • ½ onion, cut into half rings;
  • 1 medium-sized carrots, cut into strips;
  • 1 sweet red pepper, cut into strips;
  • 2 cloves of chopped garlic, finely chopped;
  • 2 large tomatoes (blanch in boiling water and peel, then cut the halves with plastics);
  • 1 tablespoon olive oil;
  • 3 leaves of bay leaf ;
  • 1 sprig of dill;
  • A feather of a green onion;
  • sea salt;
  • sour cream.

Mushrooms, along with a bay leaf, are placed in a pan with cold water, heated to a boil without a lid on high heat, lowered by heating and covered with a lid. All vegetables, butter and sea salt are added . Cook for 15 minutes. Remove from heat and leave aside for 10 minutes. Pour over plates, sprinkle with dill and green onions. Serve with sour cream.

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