Cook the Polish mushroom after boiling for 10-15 minutes.
How to cook Polish mushroom
You will need – Polish mushrooms, water for soaking, water for cooking, a knife for cleaning,
salt where spores are stored.
2. Wash the peeled mushrooms under cool running water.
3. Put the mushrooms in a bowl, pour in fresh cool water so that it completely covers them, leave for 10 minutes so that earth and sand from the mushrooms settle at the bottom of the bowl.
4. Wash the Polish mushrooms again under running water.
5. Divide large mushrooms in half.
6. Pour 2-3 liters of water into a large saucepan so that the mushrooms are completely under water, place on a strong fire, wait for it to boil.
7. Dip the Polish mushrooms in boiling salted water, keep on medium heat for 10-15 minutes.
Mushroom soup with Polish mushrooms
for a 4-liter pan
Polish mushrooms – 300 grams
Potatoes – 2 tubers
Tomatoes – 2 pieces
Carrots – 1 piece
Green onions – 5 arrows
Bulgarian pepper – 1 piece
Olive oil – 30 milliliters
Black ground pepper – half a teaspoon
Salt – half a teaspoon
How to cook soup with Polish mushrooms
1. Clean the Polish mushrooms from debris and earth, cut off the lower part of the leg, remove darkened and wormy places, wash in cool water.
2. Cut Polish mushrooms into centimeter-thick cubes.
3. Wash potatoes and carrots, peel, chop into cubes 3 cm long, 0.5 cm thick.
4. Pour 2.5 liters of cold water into a saucepan, put Polish mushrooms, place on a burner, bring to a boil over medium heat.
5. Remove the resulting foam, put potatoes, salt, pepper in the same pan, cook for 10 minutes.
6. Wash the bell pepper, remove the seeds, stem, cut into squares a centimeter wide.
7. Pour oil into a frying pan, put on medium heat, heat up.
8. Fry carrots and bell peppers in oil for 5 minutes.
9. Pour boiling water over tomatoes for 2 minutes, remove from boiling water, peel, cut into squares two centimeters thick.
10. Put the tomatoes in a pan with vegetables, fry for 5 minutes until the moisture evaporates.
11. Add fried carrots, bell peppers, tomatoes to the pan with mushrooms and potatoes, cook for 10-15 minutes.
12. Wash green onions, chop.
13. Pour the soup into bowls, add sour cream, sprinkle with green onions.
– Polish mushroom grows in coniferous forests, less often in deciduous ones. Often grows on stumps and in moss on the bases of trunks of middle-aged pines, spruces, oaks, beeches. It likes dryness, so it is almost never found in deciduous forests. In Russia, the Polish mushroom is distributed in the European part, in Siberia, the Far East and the North Caucasus.
– In different places, the Polish mushroom has different names . In the common people, it is called the pansky mushroom, chestnut mushroom, brown mushroom.
– The Polish mushroom picking season is from June to November.
– The Polish mushroom has a brown hat up to 15 centimeters in diameter, which becomes sticky in wet weather. The bottom of the cap is yellow-white, porous. The leg of the mushroom has a light brown or yellow tint, up to 12 centimeters high, 1 – 4 centimeters thick. It can be cylindrical, narrowed or swollen from below. The pulp is dense, white or yellowish.
– At the point of cut, the cap of the Polish mushroom turns blue – this is its distinguishing feature, it does not affect the taste and quality of the mushroom in any way. If in doubt which mushroom was harvested, white or Polish, after a couple of minutes the Polish mushroom will turn blue.
– Polish mushroom is rich in essential oils, sugars, minerals. According to the protein content, it can replace meat food in the diet.
– Fresh Polish mushroom has a pleasant mushroom smell , boiled mushroom has a mild taste, it belongs to category 2 out of 4 in terms of taste (for comparison, white mushroom is category 1, and rowing mushroom is category 4.
– Polish mushrooms are best processed immediately after harvest. To do this, they need to be laid out in one layer on the surface, remove debris, dirt, cut off the lower part of the stem from each mushroom and cut out the wormy areas. In an old mushroom, you need to cut off the spongy part of the cap. Pour the mushrooms with cold water for 10 minutes so that the earth moves away from them, rinse thoroughly. If the mushrooms are old and there is a risk that the mushrooms are wormy, it is recommended to soak the mushrooms in salted water.
– Store fresh Polish mushrooms in the refrigerator in the vegetable compartment for no more than 12 hours, store boiled Polish mushrooms in mushroom broth, covered with a lid, for 3-4 days.
– Caloric content of the Polish mushroom – 19 kcal / 100 grams.