Description and different kinds Polish mushroom. Beneficial properties for the body, as well as undesirable consequences. Interesting Facts about the name and origin. Secrets of cooking dishes with mushrooms.
The content of the article:
The Polish mushroom is a representative of the genus Mokhovik or Borovik, and is also isolated in separate species Imleria, belongs to the Boletaceae family. It has a semicircular cap, later cushion-shaped, up to 15 cm in diameter. The skin is durable, does not come off and is smooth to the touch, chocolate brown in color with a shiny sheen. The pulp, which is firm, yellow-yellow white, and on the cut it turns a little blue, but then becomes again light shade. The leg is about 12 cm long - dark and brownish. The spore powder is olive in color. The mushroom is edible, with a pleasant smell and mild taste. It can most often be found in Western Ukraine, Baltic states and Western Belarus, grows mainly in coniferous forests from June to October. Also has such nicknames as noble moss, bruise and oleshek.
Composition and calorie content of Polish mushroom
With a low calorie content, it is healthy and satisfying. Contains a huge amount of minerals and vitamins and is considered a good remedy.
The calorie content of Polish mushroom is 19 kcal per 100 grams of product, of which:
- Proteins - 1.7 g
- Fats - 0.7 g;
- Carbohydrates - 1.5 g;
- Dietary fiber - 1.2 g;
- Ash - 0 g.
- Choline - 38.7 mg;
- Vitamin PP (NE) - 7.956 mg;
- Vitamin B9 - 21 mcg;
- Vitamin B6 - 0.21 mg;
- Vitamin B5 - 3.294 mg;
- Vitamin B2 - 0.359 mg;
- Vitamin B1 - 0.145 mg.
- Selenium (Se) - 3.6 μg;
- Manganese (Mn) - 0.21 mg;
- Copper (Cu) - 144 mg;
- Phosphorus (P) - 151 mg;
- Potassium (K) - 320 mg;
- Sodium (Na) - 19 mg.
Its properties are reminiscent of the deer White mushroom, as it contains an abundance of microelements. Therefore, there is not even any doubt that he is inferior to representatives of the first class.
Beneficial properties of Polish mushroom
Polish mushrooms, like all other relatives, have a lot of healing properties. Oleshek has long been famous for its ability to relieve swelling. And the great abundance of vitamins (B1, B2, B9, B12, C and PP), as well as minerals (phosphorus, iron, magnesium, potassium, calcium and sodium) further increases its competitiveness in the mushroom market.
Specific healing and beneficial features:
- Good diuretic. This mushroom helps cleanse the body in case of kidney diseases, for example, renal failure. Oleshek in an ideal way relieves swelling, bruises and abrasions. With it you don't need diuretics.
- An effective weight loss product. The noble mushroom also allows you to improve your figure; thanks to this low-calorie and body-cleansing mushroom, it is not difficult to lose a couple of kilograms in a week.
- Reduces the risk of developing atherosclerosis. This mushroom prevents memory loss and has a positive effect on mental activity.
- Strengthening the body's integumentary system. Thanks to the abundant amount of vitamins and amino acids, the skin, nails, and hair are under reliable protection in the form of a deer.
- Sedative for nervous system . This mushroom the best way affects nervousness and apathy, it strengthens the body and has the ability to revitalize nerve cells and even improves the body's performance. This happens due to B vitamins.
- Cleansing the body of toxins. The noble flywheel contains chitin, which allows you to remove unnecessary toxins and metal salts from the body. And also, thanks to the melanin they contain, these mushrooms are a good natural antioxidant.
- Immunity stabilization. The beta-glucans contained in the mushroom are a good foundation for the body, and this substance helps to avoid cancer.
- Renewal of the cardiovascular system. The Polish mushroom contains a large amount of nicotinic acid, which strengthens the heart muscles and vascular walls.
- Accelerates the metabolic process. Oleshki will be useful for those people who dream of burning calories and will be useful for losing weight. That's why nutritionists recommend them to overweight people.
- Balances the body's nutrition. A person can easily receive microelements such as zinc, copper and iron every day if he regularly eats these mushrooms (at least 3 tablespoons of boiled mushrooms).
- Excellent tonic. If you dream of minimizing Negative influence bacteria on your body, then the noble moss fly will become a universal medicine.
- Natural antibiotic. For successful fight with diseases, pharmacists use oleshek, as it contains a substance such as “boletol”.
Interesting! Polish mushroom contains the same amount of vitamin B as grains and even vegetables.
Harm and contraindications to consuming Polish mushroom
Although fly mushrooms are considered one of the harmless mushrooms, it is worth remembering general features absolutely all of them: it is prohibited to collect them near polluted and noisy roads, various enterprises, since they tend to absorb toxic and harmful substances.
- Consequences of influence harmful substances . Because of abilities Polish mushrooms absorb from the soil toxic substances It is not recommended to collect them close manufacturing plants and polluted roads.
- Slows down the work of the stomach and intestines. Many people know that these mushrooms should never be consumed raw, but it is worth remembering that slightly undercooked or boiled mushrooms can also cause colossal harm to the body, and especially the gastrointestinal tract.
- Possibility of poison entering the body. A fairly small number of mushrooms are similar to the Polish one, but there is an exception - the satanic mushroom. To avoid this problem, you just need to know certain features. For example, the color of the cap of the brown flywheel may change in contrast to the harmful species.
- Low digestibility. Like all mushrooms, if Polish is consumed in large quantities, it will take a lot of effort for the stomach to digest it. Abuse can lead to disturbances in the functioning of the body.
- The influence of harmful wormy mushrooms . If you find an overgrown mushroom, you should throw it away and forget it, since age has an adverse effect on it: its fibrous structure and large pores. These things also affect the taste, it becomes bitter.
Recipes for dishes with Polish mushroom
Oleshek is very similar to a porcini mushroom - both aesthetically and taste qualities. It can be classified as a universal product. Mokhovik is perfect for any table, as it has excellent taste. List of dishes: from soups to casseroles.
Here are some popular and special recipes:
- Magic casserole. For this simple and tasty dish, you need to boil Polish mushrooms, then fry them with onions. Then add 100 g of crushed crackers. During frying, add mushroom broth. This mixture is poured into a mold that is pre-sprinkled with breadcrumbs. After 30 minutes of baking, the dish is ready.
- . Even a cook with no experience can prepare such a dish. Place the chopped Polish mushrooms in a saucepan with water and bring to a boil. After 15 minutes, add potatoes and spices, chopped carrots, peeled tomatoes and bell pepper. We wait 10 minutes - and the soup is ready. Enjoy the pleasant taste and don’t forget about sour cream.
- Marinated mushrooms. First, Polish mushrooms need to be boiled and then packaged in jars. During this, prepare the marinade and pour it in. Then we roll up the jars and send them for storage, and you can delight your loved ones with this wonderful taste.
- Homemade sauce. A healthy and satisfying sauce that will decorate and enrich any dish. On a frying pan with butter put finely chopped mushrooms with onions and simmer them. A minute before cooking, add various seasonings to taste and cream. You can also add dill. Real jam!
- Polkas in sour cream. Many people note this recipe as unusual. Initially, you need to fry the mushrooms and put them in pots, then you need to sprinkle with flour, pepper, add sour cream and pour wine. After 25 minutes of putting it in the oven, take it out and sprinkle with grated cheese and bake again for 5 minutes. This dish will not leave anyone indifferent.
- "Makaronchik". An easy-to-prepare and simple recipe that will please all housewives. Place the mold, greased with butter and sprinkled with breadcrumbs, with boiled pasta and beaten egg in the oven. We also put fried deer with onions there. Next layer again macaroni and grated cheese. Set it at 190 degrees for 20 minutes. We delight you with hot and juicy dish yourself and loved ones.
- Mushroom zrazy. This cooking method is interesting not so much for its ingredients as for its process. Boil potatoes and carrots together. At this time we will prepare the filling: take boiled mushrooms and chopped onions and simmer it. Next, after the potatoes and carrots are cooked, make puree. Wait until it cools, then add flour and knead the dough. Spices to taste. We make small cakes out of it and put 2 teaspoons of filling. We pinch it like a dumpling. Sprinkle the zrazy with flour and place it in a preheated frying pan. Fry each side for 3 minutes. An excellent dish for both a hearty lunch and during Lent.
There are quite a lot of facts about the Polish mushroom: history of origin, distribution features, diversity in names. He got his Russian name due to exports in the 18th century, namely from Poland to Europe. The Polish name is pan mushroom. Due to the extreme similarity of the flywheel with the porcini mushroom, they were confused. This fact was often taken advantage of by dishonest traders.
People often call the Polish mushroom “the king of moss mushrooms” for its healing and valuable properties.
It is considered surprising that deer are used as food coloring, despite their seemingly inconspicuous coloring. Therefore, they often become interesting for manufacturers.
The Polish mushroom is often consumed boiled or fried. It is worth remembering that before use it must be carefully prepared: freed from soil, pine needles and leaves, then rinsed and cleaned the stem. But it is not recommended to remove the skin from the cap.
Many mushroom pickers rate moss mushrooms to the highest standards, as they can be dried, frozen, salted and pickled. This gorgeous mushroom is considered simply a delicacy that is accessible to every person. It is quite rich in nutrients and minerals, as well as vitamins. But, unfortunately, it can rarely be found in forests. Oleshki are common in Europe and Far East in coniferous areas.
At proper storage they don't lose theirs useful properties for six months.
Watch the video about the Polish mushroom:
The noble mushroom is considered valuable almost on a par with the porcini mushroom, thanks to its qualities, minerals and vitamins. Its special feature is that it has no poisonous analogues, which can complicate the life of even a professional mushroom picker. Unusual recipes and centuries-old history make it attractive to buyers and gourmets.
A fairly common mushroom belonging to the Boletaceae family, the genus of flyweeds. The Polish mushroom also has other names that characterize it. Russian mushroom, brown mushroom, Pansky mushroom, chestnut flywheel are actually synonyms related to the Polish mushroom. It has long been considered an elite food, accessible to the rich segments of the population. And it is still quite common in Europe, the Far East, Central Asia and even in Australia.
The cap of the Polish mushroom usually reaches 12-15 cm, having a cushion-shaped, rounded shape. Young mushrooms are distinguished by a cap with edges turned downwards, mature ones have edges turned up. As it matures, the cap becomes flatter. Color varies from chestnut to dark brown tones. At first smooth and slightly velvety, it turns bare and dry. If the weather is humid, the cap becomes covered with a sticky substance. The peel is difficult to separate, but it can be removed by tearing it off piece by piece.
A tubular layer of yellowish shades, attached to the stalk, with a small notch at its base. The tubes are up to 2 cm long, with small pores, which are small and white at the beginning of ripening, and then acquire green-yellow shades, becoming larger. The flesh of the cap is usually whitish or yellowish. Therefore, the Polish mushroom is also called the white Polish mushroom, which is not entirely correct. When pressed, it turns blue or brown. The smell is pleasant, mushroom.
The stem of the Polish mushroom reaches 14 cm in height and 4 cm in diameter. Dense, cylindrical, slightly swollen towards the base. Most often smooth, however, some specimens have thin scales. The color of the leg can be light brown, brown or red-brown. The pulp is fibrous, dense, slightly blue when cut.
Some similarities are observed with the porcini mushroom and motley mushroom, but it has no dangerous doubles. Related representatives: granular oak mushroom, semi-white mushroom, satanic mushroom. It forms mycorrhiza with coniferous and sometimes deciduous tree species (pine, oak, spruce, beech, chestnut). It can be found on sandy soils, although the Polish mushroom prefers acidic soil, but in this case the fruiting bodies are dull and irregular in shape.
IN Lately Growing Polish mushrooms at home has become quite a popular activity. Specially created mixtures containing mycelium of the Polish mushroom facilitate the task of implanting fungal spores into the substrate. For the substrate, coniferous trees, sawdust, moss, fallen leaves and a little earth are used. The method of preparation and planting is similar to other mushrooms and does not require additional costs. The only condition is acidic soil and additional nutrition (sugar can be used). Lime is usually used to disinfect soil. At favorable conditions Fruiting occurs the next year, lasting up to 5 years. During the first year, you can collect about 5 kg from one tree.
Walks in autumn forest give you a chance to breathe fresh air, enjoy the beauty of nature and pick mushrooms. Going to " quiet hunt", you need to navigate the edibility of mushrooms. In our article we will talk about one of them - Polish.
Edible or not
It has several names - it is pansky, and chestnut, and also “the king of moss mushrooms” or olechek. Belongs to the second category of edibility. By appearance very similar to boletus, they are often confused. It's very tasty and useful product. But, unfortunately, it is not very common among mushroom pickers.
Botanical description
Moss mushrooms are classified as tubular mushrooms due to the tubular flesh of the cap.
hat
In young moss mushrooms, the edges of the cap are curled down, while in mature moss mushrooms, the edges are curled up. It looks cushion-shaped, 10-14 cm in diameter. The color can be chestnut or brown, a little lighter or darker. Removing the skin is not easy.
Tubular layer
The tubes are yellowish in color. At the junction with the leg it has a small depression. The length of the tubes is about 2 cm, they have small pores, which, when ripe, become larger and change color to yellow.
Pulp
Polish mushroom is sometimes called white Polish, but this is not entirely correct. This name appeared because of the white color of the flesh of the cap. Sometimes it can be yellow. If you press the pulp, its color changes to blue. The smell is mushroom, very pleasant.
Leg
The smooth, and sometimes with small scales, leg at the base thickens slightly. Its height is more than 10 cm, and its diameter is about 3-4 cm. The color can be brown or brown. The pulp is dense and turns blue when cut.
When and where to collect
Deer do not grow everywhere. They do not tolerate drought well and prefer northern climate. Therefore, they can be found in Europe or the Far East.
Oleshki form mycorrhiza with roots coniferous trees. They can rarely be found under oak or chestnut trees. You need to look for moss mushrooms in coniferous forests, in clearings covered with moss. They practically do not grow directly near the trunks.
The season for collecting them begins when the whites and boletus are almost gone. Moss mushrooms grow in groups at a short distance from each other. They prefer acidic soil.
Important! It should be remembered that mushrooms, like a sponge, absorb everything from environment. Therefore, they need to be collected away from roads and various enterprises.
What can be confused with: look-alike mushrooms
The Polish mushroom is similar in appearance to gall fungus, variegated flywheel and green flywheel. But all these specimens are edible:
The only one dangerous double considered a satanic mushroom. To his distinctive features applies:
- the cap is gray or green. Tubular layer - red;
- leg with a mesh pattern, brick color at the bottom and orange at the top;
- When damaged, the pulp first turns red and then turns blue.
Important! Pulp satanic mushroom affects the respiratory center and causes paralysis.
Chemical composition
The calorie content of moss fly is about 18 kcal. It has about 1.8 g of protein, 0.7 g of fat and about 1.4 g of carbohydrates.
Deer have a very rich vitamin and mineral composition. It includes almost all B vitamins - B9, B6, B2, B1.
In addition to them, there are:
- choline;
- vitamin PP;
- vitamin C.
Oleshek is 90% water. It contains mono- and disaccharides, as well as more than 10 amino acids (for example, theanine). This amino acid reduces blood pressure and has a calming effect.
Did you know? Polish mushrooms contain higher levels of B vitamins than vegetables and grains.
In addition to the listed compounds, the composition also includes:
- zinc;
- manganese;
- potassium;
- sodium;
- fluorine;
- phosphorus;
- copper and other elements.
Use in cooking
Moss mushrooms, although they belong to the second category of edibility, are considered a delicacy. You can use them to make soups and salads, pie fillings and pizza. They are fried, dried, pickled and frozen. During the cooking process, a pleasant aroma is felt. When properly stored, this delicacy retains its properties for about 6 months. The protein content is equal to meat, so it can be used for vegetarian dishes.
Did you know? Food colors are obtained from moss mushrooms, mostly yellow, and if you use a mordant, then orange or golden.
How to clean
Before preparing the oleshka you must:
- clear of twigs, dry grass and other debris;
- trim off wormy places and remnants of mycelium;
- there is no need to remove the skin from the cap;
- rinse gently several times in running water;
- soak for several hours in salt water;
- Rinse a few more times.
How to cook
Some people believe that the Polish mushroom can be fried instead of boiled. But it's better not to take risks.
How to marinate
Most often, moss mushrooms are pickled. For this we need:
- 1 kg of deer;
- oil (sunflower or olive).
For the marinade:
- 1 liter of water;
- 1 tbsp. l. salt;
- 1 tbsp. l. Sahara;
- 4-5 cloves of garlic;
- 3-4 bay leaves;
- 5 pieces. carnations;
- 50 ml vinegar.
The cooking process is as follows:
It should be stored in a cool place (refrigerator or cellar). Bon appetit! We are very glad that we suggested where you can find Polish mushrooms and how to distinguish them from others, including poisonous ones. Have fun both in collecting them and in delicious dishes, which you can cook with them.
Polish mushroom or chestnut mushroom is a special delicacy that is not available to every person. It has many useful elements and is quite rare in nature. It is most widespread in Europe and the Far East. Latin name mushroom – Xerocomus Badius.
Other names: Brown mushroom, Pansky mushroom, Chestnut mushroom
Polish mushroom: description
In appearance, the Polish mushroom is very similar to the white one. It is characterized by a brown cap, which can take on both light and dark shades. During the rainy season, the brown mushroom is always slippery, and in dry weather it is dry.
Small specimens often have a more rounded cap. As it grows, it becomes flat. It is very difficult to separate the skin of the Polish mushroom. Yellow tubes often accumulate in the stem of the mushroom, and the color of the stems can range from yellow-brown to red.
Chestnut flywheel can reach large sizes. It is worth paying attention to the fact that the Polish mushroom does not accumulate radiation and poison, so this mushroom is not dangerous to humans. It grows in ecological areas, especially deciduous and coniferous forests.
Distinguish the real one edible mushroom from a double it is very easy. Mushrooms similar to Polish mushrooms are rarely found in nature. However, when collecting chestnut moss mushrooms, you should pay attention to the poisonous and dangerous. It has some similarities, but in order to avoid such a mistake, it is worth knowing everything about the characteristics of Polish mushrooms.
When collecting such brown mushrooms, the mushroom picker will be able to notice how their caps begin to change their shade - instead of brown, they acquire a pronounced blue color. The cap may also change color if the mushroom is crushed.
Features of preparation and primary processing
Before preparing Polish mushrooms, it is important to thoroughly prepare them, which consists of primary processing. It is important to take into account the fact that a lot depends on the recipe for preparing such mushrooms. After you return home from the forest, you need to thoroughly wash and peel the pan mushrooms. All worm-eaten areas must be removed immediately, and you also need to get rid of leaves that might have gotten to the mushrooms during the process of collecting them.
After this, you need to rinse the Polish porcini mushroom under running water and soak them in cold water, adding a little salt. They should remain in this solution for 6 hours. During this period of time they will become hard, and the worms that were in them will die. The mushroom debris will settle to the bottom, so just rinse them off and you can start cooking.
You need to cook the mushrooms in a large enamel pan. They need to be filled with water and put on fire until the water boils. Afterwards you need to drain it and add new water.
Cooking recipes
- One of the most common cooking methods is pickling mushrooms. In this form, mushrooms are especially tasty. To do this you will need vinegar, salt, pepper and a little vegetable oil. All this is mixed and mushrooms are added. When marinating, there is no need to add water - chestnut mushrooms, when in contact with vinegar and seasonings in the pan, will release liquid, which will act as a marinade.
- Also, moss mushrooms will perfectly decorate the soup, giving it a more expressive taste. Before adding mushrooms, it is recommended to fry them for 5-7 minutes over low heat.
- Fried mushrooms with onions are a complete and tasty substitute for meat. Before frying, chop the mushrooms and onions, and then pour them into a frying pan, adding vegetable oil. After the mushrooms release their juice, cover the pan with a lid. Fry the mushrooms until done. Often the onions are fried separately.
A salad with fried or pickled Polish mushrooms will be a real decoration for any holiday table.
- Polish mushroom-0.5l. Mayonnaise Provencal 72% or 67%. Natural processed cheese 100 g. Potatoes (5-6 pieces). Pickled cucumber 2-3 pcs (it’s better to have a marinade with citric acid rather than vinegar). Greens to taste.
Representatives of the boletaceae family are distinguished by fleshy fruiting bodies: boletaceae, boletaceae, boletus, boletus, boletus, and boletus. The Polish mushroom, which has great similarities with There are several Russian names for this mushroom, chestnut mushroom, pansky mushroom, and brown mushroom, belongs to the same family (genus of moss mushrooms). The semicircular and convex cap (becomes flat with age) (from 4 to 15 cm in diameter) has a dry and smooth skin that does not come off and 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 yellowish, slightly blue when cut, and then 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 yellowish) can be attached to the leg or free. The fibrous stalk has a cylindrical shape, reaches a height of up to 12 cm and a thickness of up to 4 cm. The fungus is more often found in conifers and less often in deciduous forests.
How to cook Polish mushroom? It can be prepared for future use: pickled or dried. It can be used in culinary dishes, like white, flywheel or oiler, and also successfully replace them. It is used to prepare soups, appetizers and main courses. 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 they use chicken and Polish mushroom. Cooking boils down to frying them and baking them in the oven with pasta. Ingredients:
- 200 Polish mushroom caps, cut into 1 cm thick pieces;
- 4 (boneless), skinned, cut into strips 1 cm thick;
- 1 onion, diced;
- 250 ml dry white wine;
- 250 g spaghetti;
- 2 ½ cups sour cream;
- 250 g grated Parmesan cheese;
- olive oil;
- sea salt;
- pepper;
- 1 small bunch of parsley;
- 1 small bunch of basil;
- 3 tablespoons chopped almonds.
Polish mushroom, cut into slices, season with salt and black pepper. Add a little oil to a saucepan, heat it, add mushrooms and fry until golden brown. Remove the mushrooms and set them aside. Place the chicken pieces in the same saucepan and fry until browned. Take out the chicken and also set it aside. Boil spaghetti in salted water, drain the water. At the same time, fry onions in a saucepan, then put chicken and mushrooms in it, pour in white wine and sour cream, combine the mixture, bring to a boil and evaporate the liquid volume by half, remove from heat, add finely chopped herbs and half of Parmesan cheese. Mix the mixture with pasta. Place in a baking dish, sprinkle with Parmesan and drizzle with oil. Place in an oven preheated to 210 C and bake for 15 minutes, then sprinkle with toasted almonds and serve.
Recipe 2
You can use Polish mushroom to prepare a hot appetizer. Ingredients:
- ½ cup toasted breadcrumbs
- ¼ cup finely chopped parsley leaves;
- 1 clove of garlic, finely chopped;
- ½ cup olive oil;
- 4 rather large mushroom caps;
- 2 tomatoes (cut into halves);
- salt;
- pepper.
Parsley and garlic are mixed with breadcrumbs, half the butter, salt and pepper. Leave the mixture for an hour. Preheat the oven to 180 C. Grease the baking dish with butter. Place ¼ of the prepared mixture in each mushroom cap and place them in a mold and sprinkle with the remaining oil. Season the tomato halves with salt and pepper and place in the same mold. Bake covered or covered with foil for 40 minutes.
Recipe 3
The Polish mushroom will add a mushroom flavor and aroma to the soup. 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 chopped;
- 2 big tomatoes(blanch in boiling water and remove the skin, then cut the halves with plastic);
- 1 tablespoon olive oil;
- 1 sprig of dill;
- green onion feather;
- sea salt;
- sour cream.
Place the mushrooms along with the bay leaf in a saucepan with cold water, heat to a boil without a lid over high heat, reduce the heat and cover with a lid. Add all the vegetables, oil and sea salt. Cook 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.
Loading...
