Polish mushroom classified as boletus or moss fly. Mushroom pickers call it brown, Pansky mushroom or chestnut moss mushroom. You need to know what the Polish mushroom looks like, when to collect it, and how to cook it correctly.
Polish mushroom can be found coniferous forests or on sandy soil from August to late autumn.
Description of appearance
The hat is semicircular, convex in shape, has a diameter of 40-120 mm, later it becomes like a pillow or takes on a flat shape. The thin peel from the cap does not peel off, is smooth, becomes sticky when exposed to moisture, the color of the young mushroom is beige, after which it becomes shiny.
The pulp is white or yellowish, dense in consistency and fleshy. When cutting, the cut site turns blue and then returns to the original light color. Based on this feature, they are sometimes distinguished this type from the rest. Smell raw mushroom pleasant, ready - soft and tasty, sometimes the taste of Polish is confused with white. The leg grows up to 120 mm in height and up to 40 mm in thickness. Mushroom pickers find the Polish species very rarely in deciduous forests, their habitat is coniferous forests and sandy soil.
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When and how to collect?
You need to cut off the Polish mushroom at the very root so that new mushrooms can grow from it.
The time for collecting the Polish species is in August and late autumn. It reproduces by spores in the soil. Polish, like White mushroom, you need to collect it carefully, leaving part of it in the soil for further reproduction. Some experts say that you need to cut off the mushroom at its very base. Others are absolutely sure that you need to take it out, as if twisting it, otherwise the remainder will rot and destroy the spores.
During collection, it is better to immediately check for worms. It is better not to put wormy, spoiled, overripe ones in the basket. Some argue that they can cause disorder; worms can crawl from these mushrooms to the good ones and spoil everything during a forest walk.
Damaged, wormy ones can be hung on a tree branch. When they dry, ripe spores will fall to the ground, and next year there will be a harvest of new mushrooms in this place.
The best container for collection is a basket. It allows air to pass through well, prevents the collection from becoming wrinkled and will preserve it well until cooking. Plastic bag not a very good option for storing crops, even for a short time: everything collected can spoil, be slippery and sticky, it is not recommended to eat this, such mushrooms can be poisonous.
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Preparing to cook
Having returned home from the forest, you need to start processing as soon as possible harvested. To allow the mushrooms to breathe, place them on paper in one layer, thereby preventing overheating and spoilage. There are opinions that after harvesting the Polish mushroom can be stored in the refrigerator for some time. During this time, the number of wormy and spoiled organisms may increase, so it is better not to risk it and process it immediately.
Regardless of the method of preparing mushrooms, they must first be boiled.
This type is quite easy to clean; to do this, use a knife to remove the part in which the mycelium is located and the debris. Using a knife, remove traces of worms. If there is a spongy structure, it is best not to eat it and throw it away. Cleaned from dirt, they are washed, sometimes soaked in salted water to get rid of worms, and washed again in clean water. Peeled mushrooms always need immediate heat treatment.
If boiling is planned, peeled, washed, cut into pieces mushrooms are placed in small portions in a large pan of boiling water. It must be remembered that the water may foam during cooking. It should take 10-15 minutes for complete cooking, after which you can use a variety of recipes and enjoy the delicacies. After cooking, the water is drained, and the product acquires a dark color, and during subsequent heat treatment it becomes lighter. After boiling (15 minutes), the water is drained and a variety of dishes are prepared. The Polish variety can be pickled, fried, dried, or added to salads. The Polish mushroom looks almost the same as the white one, so the same recipes are used. You can put mushrooms in the freezer and take them out to make soup, casserole, pizza, mushroom sauce etc. Boiled frozen foods in some cases are best option if there is very little harvest.
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Medicinal properties
Despite their simple origin, Polish mushrooms are quite useful and are even used for medicinal purposes:
- Relieves swelling due to its diuretic properties.
- It helps well in cases of kidney failure, bruises, abrasions.
- It has long been used as a means of losing weight.
- Accelerates the process of resorption of hematomas, wen and even warts.
- Numerous studies have repeatedly confirmed the effect of the product on removing sand from the kidneys.
To eliminate hematomas, the mushroom is used in the form of a paste and applied to the site of the bruise. To lose weight or remove sand from the kidneys, you need to know the exact recipe for preparing the medicine.
Mushroom picking is a popular activity all over the world. They are valued for their delicious taste and high nutritional value. But not all edible mushrooms are equally valued among lovers " quiet hunt" The Polish mushroom is one of the most desirable “guests” of baskets and boxes - it has a delicate taste and is quite easy to collect. At the same time, it has a characteristic, recognizable appearance.
The Polish mushroom (Boletus badius), or chestnut flywheel, belongs to the Boletaceae family, the genus Boletus. Some classifications classify it as a moss fly, while others classify it as a separate genus. Among the “folk” names you can find the following: pansky or brown mushroom. Polish mushrooms are edible, moreover, they have excellent taste qualities, let's look at their description in more detail.
The cap has a convex, hemispherical shape, smooth to the touch, with a diameter of 5 to 15 cm. In old mushrooms, the shape changes and becomes cushion-shaped. The color of the cap is chestnut, chocolate brown or dark brown. In damp weather, the surface becomes a little sticky and slimy.
WITH inside The cap has a tubular layer. Tubes in at a young age yellowish, later becoming golden or greenish-yellow. The pores are small and light in young mushrooms, large and greenish-yellow in adults; when pressed they quickly turn blue.
The leg is without a mesh, cylindrical, can be either narrowed or inflated towards the bottom. The texture is fibrous (streaked), the color can vary from light brown to brown-red or brown, the middle is darker than the top or bottom. When pressed, it turns blue and then turns brown. It reaches a height of 4-12 cm, a thickness of 1-4 cm.
The pulp is dense, white, cream or yellowish, fleshy. The area around the cap turns slightly blue when cut. The smell is pleasant, “mushroom”.
Externally, the Polish mushroom looks like a white one. It is vaguely similar to the satanic one (they belong to the same genus), but in practice it is not difficult to distinguish them by the shape of the stem and the color of the cap.
Distribution and fruiting period
Unfortunately, Polish mushrooms do not grow everywhere. Most often found in European countries, Far East. Although it can be found in the North Caucasus or Siberia. They prefer a northern temperate climate and do not tolerate dry summers well.
Settles under coniferous trees(forms mycorrhiza with roots). Less commonly, it can be found under oak, beech or chestnut trees. Mycelium can fully develop only on sandy soils.
The fruiting period is long: from mid-summer until November. Polish mushrooms grow when the boletus and porcini mushrooms have already disappeared; together with milk mushrooms and yellow mushrooms, they remain the only “joy”.
How to collect
Pansky mushroom is searched for in coniferous forests near old trees. It appears around trunks, in openings and clearings. Almost never found directly at the foot of trunks. If you find yourself in a coniferous forest, go to the oldest part of it, look for clearings covered with moss, and examine the slopes of ravines.
They grow in small groups: if one is found, then there will be others nearby, at a short distance. The “catch” must be carefully examined for worms. One wormy mushroom in a basket will “infect” healthy ones in a few hours.
Take a close look at what the stem of a Polish mushroom looks like in a cross section. If you can see holes made by pests, cut the cap in half. If you see the same holes in the flesh of the cap, feel free to throw it away if the lesions occupy a small part, trim off damaged areas. And remember, even the Polish mushroom can become poisonous if it is old or completely eaten away by worms.
Primary processing and preparation
After harvesting, you need to process the mushrooms within 24 hours (the sooner the better) - they cannot be stored longer in their raw form. Does not require special primary processing. Each specimen is thoroughly washed, the leaves stuck to the cap are removed, and the lower, coarsened part of the stem is cut off. The tubular layer turns sharply blue when wet, do not pay attention to this.
When processing, it is better to cut them in half. Pests sometimes get inside not from the side of the stem, but through the cap, so visual inspection does not guarantee perfect results. The younger the mushroom, the less likely it is to be infected. Damaged areas can be cut out. Soak for 10 minutes in cold water so that the remaining debris and sand settle to the bottom of the vessel.
How to cook Polish mushrooms is a matter of taste. They are fried, boiled, pickled, used in soups, dried and frozen.
Nutritional quality
Polish mushrooms are a rich source of protein (1.7 g), fat (0.7 g) and carbohydrates (1.5 g). 100 g contains 19 kcal. The composition includes about 15 different amino acids, vitamins B, C and PP.
Benefits and harms
Among the useful properties are the following:
- improved memory, increased mental activity;
- reducing the risk of developing atherosclerosis;
- beneficial effect on work nervous system;
- cleansing the body of toxins and metal compounds;
- normalization of digestive processes;
- improving the condition of nails and hair.
Thanks to your unique properties Polish mushrooms were often used in folk medicine.
High-quality, young and pest-free fruiting bodies do not harm humans and have no contraindications, but it is important to remember that collection should be done away from roads and factories, since this mushroom, like all others, tends to absorb harmful chemical substances from the air.
Polish mushrooms have earned recognition among mushroom pickers. Distinguished by their excellent taste, they do not put life and health at risk, since they do not have poisonous counterparts.
Description and different kinds Polish mushroom. Beneficial features 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 dense, is yellow-white in color, and when 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 porcini 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.
- Nervous system sedative. 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 daily 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 in aesthetics and in taste. 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 delicious 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 Pansky 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 the Far East in coniferous areas.
At proper storage they do not lose their beneficial 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.
The white Polish mushroom (Boletus badius) belongs to the genus Boletus. Quite often in the literature there is a description of this mushroom, according to which it is classified as a separate genus Imleria. Popularly, the Belopolsky mushroom is known as the brown or pansky mushroom, as well as the chestnut moss mushroom.
Botanical description
An adult white Polish mushroom has a cushion-shaped or flat-shaped cap with a diameter of up to 12-14 cm. In young specimens, the cap has a predominantly semicircular and convex shape. The surface of the cap is covered with a smooth and dry, non-removable skin, which in the wet season can be sticky to the touch. The color of the cap is most often chestnut brown or brownish brown.
The fruiting body of young mushrooms looks attractive and is characterized by slight blue discoloration when broken. The pulp has a very pleasant mushroom aroma and mild taste. The tubular layer is characterized by a free arrangement and the presence of a slight recess. The tubular layer is yellowish or greenish-yellow, with angular pores, and turns blue when pressed.
The average length of the leg does not exceed 8-10 cm. The leg can be either cylindrical or slightly narrowed or swollen at the bottom. There is pronounced fibrousness and a light brown with a yellow tint. The spores are ellipsoid-spindle-shaped, with a smooth surface, brownish-olive in color. It is recommended to collect young mushrooms that have not fully opened caps.
Polish mushroom: features of collection (video)
Photo gallery
Distribution area
Most often, the white Polish mushroom is found in the area northern zone temperate climate. It is characterized by the formation of mycorrhiza with pine and spruce trees. Quite often, mycorrhiza forms with trees such as beech, oak and European chestnut. Most often, mushrooms of this type are found in conifers. Somewhat less often they grow in deciduous forest belts.
The optimal condition for the life of the Polish mushroom is the presence of sandy soil, but sometimes it grows on the base of the trunk of a tree or on stumps. Fruiting individually or in small groups. Peak fruiting occurs from June to November.
By gender and main external signs the Polish white mushroom is close to one of poisonous mushrooms– satanic. This false porcini mushroom has also become widespread in our country; it is distinguished by a reddish stem and a characteristic coloring of the pulp. Some similarities are observed with porcini mushrooms, as well as variegated flywheel.
Beneficial features
The Polish mushroom has elastic and dense flesh; as a result of any heat treatment, it slightly loses weight. The aroma of the pulp is characterized as pronounced mushroom, with a slight sweetness. The taste of the finished dish made from these mushrooms is very pleasant, velvety.
The calorie content of 100 g of pulp does not exceed 19.0 kcal, which allows the Polish mushroom to be classified as dietary products. Chemical composition includes vitamins B1, B2, B9, B12, C and PP. In addition, mushroom pulp is rich in potassium, calcium, magnesium, zinc, selenium, copper and manganese, iron, fluorine, phosphorus and sodium. Eating Polish mushroom helps improve memory and minimizes the risk of atherosclerotic changes. There is an increase in mental activity, nerve cells are renewed, and the general condition of nails and skin and the appearance of hair improves.
Features of use
Polish mushroom found wide application when preparing many mushroom dishes, and is also suitable for freezing for the winter, drying and pickling. Polish mushrooms give excellent taste and a pronounced mushroom aroma to soups, hearty mushroom sauces, and fillings for pies or pancakes. You can also make the very popular mushroom stir-fry.
Before you start cooking, the fruiting bodies should be prepared. Polish mushrooms must be peeled very carefully. The thin skin-film on the cap cannot be removed. Young mushrooms can be cooked whole, but older specimens should preferably be cut into halves.
After cleaning and carrying out the initial processing in the form of boiling, you can proceed to the main stage of cooking: boiled Polish mushrooms need to be cooled and finely chopped, after which they are fried in a hot frying pan. It is best to fry mushrooms in vegetable oil or sour cream with salt and pepper. The average frying time exceeds 8-10 minutes.
Lasagna with Polish mushrooms is especially popular:
- To prepare this mushroom dish, pour a mixture of sour milk into a bowl, sunflower oil and salt.
- Then flour is added to ready dough had the consistency of thick sour cream. Well-fried mushrooms and onions are added to the container.
- The dough with mushrooms is poured into a frying pan and fried, the finished cakes are stacked on top of each other.
- The last layer is sprinkled with grated cheese, after which the lasagna is cooked in the microwave for 5-6 minutes.
How to pick mushrooms correctly (video)
To protect Polish mushrooms for the winter, the pickling method is most often used. It is recommended to cover the smallest, youngest fruits, which retain their shape well during heat treatment. For every kilogram of mushroom pulp, use 500 ml of water, 4 tablespoons of vinegar, a tablespoon of salt and a teaspoon of sugar. To get more aromatic dish When preparing the marinade, it is recommended to use allspice, cloves, black pepper, bay leaf and juniper, which go well with the own taste of the Polish mushroom.
The Polish white mushroom (Xerocomus badius) is sometimes confused with the boletus mushroom; it is very similar to this noble mushroom. This variety of moss mushrooms from the Boletaceae family has long been classified as an elite mushroom.
The young fungus has a downward-curved, oval, centimeter-sized cap. An adult specimen is equipped with a round and straight twenty-centimeter cap, under which there is a dense light yellow tubular layer. Over time, it softens and acquires a mustard tint. The cap itself, depending on its habitat, can be brown, olive, brown or dark red. Its velvety surface becomes oily when it rains. The spores are greenish or olive-brown.
The cap sits on a dense, high, slightly thickened and slightly curved yellow-brown stem. There is no mesh pattern on it. It is easy to cut and the flesh smells pleasant. It rarely harbors worms. At the cut site it is initially white, but quickly oxidizes and turns blue.
The Polish porcini mushroom is sometimes confused with boletus, it is very similar to this noble mushroom
Other names for Polish mushroom
The Polish mushroom is called so because it is widespread in Poland and is even exported from there to Western Europe under the name panski. Russian amateurs for quiet hunting, due to the characteristic color of the cap and the shade of the stem, it is also called the chestnut flywheel.
This majestic mushroom is also called the king of fly mushrooms. And he received the popular nickname “bruise” due to the fact that when you press on it, a bluish spot forms in this place, which then turns black.
The Polish mushroom is so called because it is widespread in Poland.
When and where to collect Polish mushrooms
Pansky mushroom prefers acidic soils, predominant in coniferous and mixed forests. It can be found on deciduous and moss litter at the foot of mature trees (oaks, chestnuts, spruce, beech). It also lives near stumps, especially if they are surrounded by moss.
Mushrooms grow in small groups or single specimens. These strong, velvety heroes look unusually impressive on the emerald mossy surface.
In regions with a mild climate, they appear as early as the end of June, and due to their immunity to short-term frosts, they sometimes last until the November cold. In outskirts of Moscow mass gathering Chestnut moss mushrooms occur from late summer to mid-autumn.
Gallery: Polish mushroom (25 photos)
How to collect Polish mushrooms (video)
Poisonous and false doubles of the Polish mushroom
Only a novice mushroom picker can confuse the Belopole species with boletus mushrooms. But errors associated with some false mushrooms similar to him are not always harmless.
Gall
Sometimes it can be taken for chestnut moss not poisonous, but extremely bitter gall mushroom. In order not to be mistaken, you should know about the differences between these forest gifts:
- On its leg there is a mesh, brown pattern.
- The flesh is soft and pink when cut, rather than white and hard.
- It does not turn blue when pressed.
Gall mushroom
Satanic
In the southern regions of Russia you can find a poisonous satanic mushroom. The peculiarity of this double mushroom is a clear mesh pattern on a reddish stalk. And his hat is off-white.
The spore sponge of the twin is reddish, but slightly lighter than the stalk. When cut it either turns blue or pink.. Old copies have bad smell. But main feature satanic mushroom is that it prefers an alkaline environment and grows only in deciduous forests.
Satanic mushroom
Similar types of moss mushrooms
Duplicates of the Polish mushroom are also completely edible fly mushrooms:
- Motley. Its yellowish cap eventually becomes covered with cracks, through which pinkish flesh peeks through.
- Brown. Its ten-centimeter cap can be yellow, red or brown. When cracked, yellow-white flesh is visible. The yellowish leg with a reddish mesh darkens over time.
- Green. The greenish or golden cap turns yellow when cracked. Its sponge is greenish, and its leg is quite light.
All these mushrooms cannot be called “bruises”, because... when pressing on them, no bluish spots appear. And this is another difference between them and the “Pole”.
Features of the white Polish mushroom (video)
Description of taste
The nutritional value of pan mushroom can successfully compete with white mushroom, although the taste of its white counterpart is still brighter. Prepare it in the same way as other forest spore gifts.
It is pickled, boiled, salted, fried, dried and frozen. Since this is a difficult-to-digest food, the product must be crushed during preparation. These mushrooms are good for preparing first courses, side dishes, appetizers, pancake and cake fillings, and sauces. They are combined with seasonings, herbs, vegetables, and cereals.
The nutritional value of pan mushroom can successfully compete with white mushroom
Medicinal properties of Polish mushroom
The beneficial properties of the Belopolsky mushroom are determined, first of all, by theanine, an amino acid that is also present in green tea. Due to this, it is considered medicinal, because. He:
- Helps you relax and calm down.
- Normalizes blood pressure.
- Neutralizes the negative effects of caffeine.
- Serves as an excellent preventative against cancer.
- Helps fight excess weight.
Besides, medicinal mushrooms There are also other useful properties:
- More than a dozen amino acids help improve brain function.
- B vitamins normalize the functioning of the nervous system, regenerate neurons, improve skin, hair and nails.
- Thanks to chitin, this product helps the body get rid of toxins and harmful impurities.
- They have a diuretic effect, relieve swelling, are useful for kidney problems, and help remove sand from them.
- Effective in the treatment of wen, warts and bruises.
The beneficial properties of the Belopolsky mushroom are determined primarily by theanine, an amino acid that is also present in green tea.
How to cook Polish porcini mushroom
Before you start creating a culinary masterpiece from Polish mushrooms, they need to be processed. It is better to do this right away so that worms do not appear in them. The mushrooms are laid out on paper and cleaned, cutting off the lower part of the stem and places spoiled by worms. In old specimens, it is better to also remove the “sponge” with spores. The skin of the cap does not need to be trimmed.
After this you need to rinse thoroughly forest gifts sponge in running water. It’s good to then soak them for a couple of tens of minutes in salted water to remove the dirt and sand from the spongy part of the mushroom, as well as the worms remaining after cleaning.
Then you need to cut the mushrooms and boil them in salted water for ten minutes, removing the foam that forms. Drain the water after cooking and semi-finished mushroom product (if it is not planned immediate preparation) put into jars. In this form, you can store it in the refrigerator for several days. It doesn’t matter that the mushrooms darken after cooking. With subsequent processing they will become lighter.
Before you start creating a culinary masterpiece from Polish mushrooms, they need to be processed
Salting chestnut moss mushrooms
Arrange the prepared mushrooms in layers in jars, filling them with salt so that two tablespoons are needed per kilogram of product. Place a little dill and garlic between them.
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