Features of the preparation and harvesting of Polish mushrooms for the winter (+19 photo)

Autumn holidays for many are necessarily associated with forest and mushroom picking. If you are lucky enough to find a Polish mushroom (another name is chestnut moss mushrooms, boletus, pan mushrooms), then it is important to know that you can cook it both hot and cold. Both of them are safe and allow you to preserve the beneficial properties and unusually bright taste of the fruit.

Features of the view and useful properties

In appearance, the Polish is similar to a cep. The flywheel hat changes its color from brown to chestnut, in diameter up to 15 centimeters. Its inner side has a porous structure of yellow-white or yellow-green color. The main difference is the fading of the pulp when pressed or cut. The leg grows to a height of 14 centimeters, can be either cylindrical or barrel-shaped.

The mushroom lives mainly in coniferous forests. It can be collected from August to November. Appreciated not only for its taste, but also for its beneficial properties:

• improves memory;
• serves as a prophylaxis of atherosclerosis;
• beneficial effect on the skin, hair and nails;
• renews nerve cells;
• increases mental activity.

Rules for processing and storage of mushrooms after harvest

It is advisable to carry out the treatment immediately after returning home. If this is not possible, then it is necessary to transfer the mushrooms in a refrigerator in which they can be stored for up to 3 hours without loss of quality. If stored longer, there is a risk of losing some part of the product. Since processing will also take time, it is recommended that the flywheels be placed in one layer on the prepared surface. Thus, they do not overheat and remain fresh.

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The primary treatment is to remove garbage. It is necessary to clean both the hat and the areas on the bottom of the legs. It is undesirable to collect old specimens, but if they have already fallen into the basket, then during cleaning you should remove the spongy part on the hat, as it contains spores.

The next step is soaking. You can use clean water or slightly salted. The second option is preferable, since it will destroy the worms if they appear somewhere. Soaking time is different and varies from 20 minutes to 5 hours, after which you should thoroughly rinse the mushrooms in running water. When the product is recovered from water, it is advisable to start the heat treatment as soon as possible.

Small mushrooms can be cooked whole, and large ones cut into 2-4 parts. The average cooking time is 10-15 minutes after the start of boiling. The first water is always drained. When choosing a pan, you need to take into account the fact that a lot of foam is formed during cooking. Therefore, it is better to cook in portions in a free container. Boiled mushrooms are ready for further cooking or preparation.

Harvesting for the winter

If you are lucky enough to collect a large harvest of forest delicacies, you can provide yourself with aromatic and tasty dishes for the whole winter.It is important to know how to make blanks correctly.

Pickled

Marinating can begin immediately after boiling the mushrooms. For this, in parallel with the processing process, it is necessary to start preparing the marinade. To prepare it, dilute two tablespoons of salt per liter of water, one tablespoon of 9% vinegar, put three peas of allspice and black pepper and 1 piece of cloves and bay leaf. Put on fire and boil.

In order to roll up mushrooms for the winter, it is necessary to prepare lids and cans by any method of sterilization. Boiled mushrooms are laid out on the banks, a little tamping. Do not reach the top, it is better to stop at the place where the bank begins to narrow. Without removing the marinade from the stove, carefully pour in the container to the very top. Cover, flip and wrap with a blanket.

Pickled pieces are infused for about 40 days. To prepare them for use, it will be enough to season the product with oil and garlic / onions.

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Salted

Fill the chestnut flywheel with a hot method. Only young and strong specimens are used for this, so that the hat does not lose its crunch during storage.

Mushrooms for hot salting are dipped in boiling saline (2 g of water, 100 g of salt), boil for 15 minutes. After cooling, they are tamped in sterile jars, sprinkled with salt and spices to choose from, poured with brine, in which boletus was cooked and added 2 tbsp. tablespoons of vegetable oil on top. Cover tightly with lids and leave for a month to salt in a cool room.

Frozen

To freeze mushrooms it is necessary to let them drain well after cooking.

Follow the recommendations below:

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• it is desirable to pack in such a volume that it is enough for one preparation;
• can not be frozen repeatedly;

  

• at temperatures from –18 ° C they can be stored up to a year, at temperatures –10 ° C the shelf life is one month;
• store in a separate compartment from products with a pronounced smell.

Dried

Drying is an ideal way of processing and storing mushrooms, as the volume decreases by 10 times, but aromas and taste properties only increase. And the shelf life is much higher than that of another type of processing.

Only fresh, strong mushrooms without wormholes are suitable for drying. They need to be cleaned with a brush from dirt and needles, cut the remains of the mycelium and cut into plates up to one centimeter. You can dry in the oven, in the sun or in special dehydrators:

1. For the oven, it is necessary to spread the slices on baking sheets and send to dry for 2.5 hours at +50 degrees, then remove, mix, raise the temperature to +70 degrees for 2 hours, then lower to +60 degrees and hold for 3 hours.

   

2. In electric ovens, it is advisable to turn on the blow mode. The oven door should be slightly open, you can insert a wooden spatula into the door so that there is a gap. Dry mushrooms to cool and close in a sealed container or waterproof bag.
3. For drying in the sun, prepared slices are strung on a fishing line or thread so that they do not come into contact with each other, cover with a thin layer of gauze to protect from dust and hang under a canopy in the open sun. It will take 5-7 days to dry, but after 2 days, thin or small pieces should be checked so as not to overdry. You can determine the readiness of the mushroom by touch, it should be dry, slightly bent, break, but not crumble.

   

4. In dehydrators, mushrooms are laid out in one layer on special pallets and dried from 2 to 6 hours, depending on the thickness of the slices.

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To make the mushrooms ready for consumption again, they must be soaked, changing the water several times, then rinsing thoroughly in running water and then using the prescription.

Popular and delicious dishes from Polish mushrooms

Dishes prepared using wild mushrooms, especially freshly picked, will always be table decoration. Despite the fact that it will take time to create a culinary masterpiece, the result will be worth the effort.

Fried

Heat a vegetable oil in a deep pan and send mushrooms there (1-1.5 kg will be needed). They let the juice go, so you need to mix them until the liquid evaporates completely. Next, add two onions, sliced ​​in half rings, spices, bay leaf and fry until golden brown.

Before the end, add finely chopped garlic cloves, parsley and butter (30 g). Mix well, remove from heat and cover.

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Braised

For the recipe, you need to fry a finely chopped head of garlic, onion and 50 g of bacon. Add 500 g of mushrooms and simmer for half an hour, adding water, if all will boil. Then add finely chopped tomatoes or cherry to taste, simmer for 10 minutes, stirring occasionally.

Pour 150 ml of dry white wine and 200 g of sour cream of medium fat content. Add spices and simmer another 10 minutes. Remove from heat, sprinkle with herbs and serve with any side dish.

Soups

Fry 150 g of brisket in a dry frying pan until golden brown. Can be replaced with bacon in the same proportions. Remove the breast and add finely chopped onions to the pan. Add vegetable oil and fry until transparent. Add mushrooms and simmer until golden brown.

Beat the prepared onion-mushroom mixture in a blender with vegetable broth, diluting to that consistency of soup. Boil over low heat, add 200 g of cream, spices, brisket and bring the soup to a boil. Grate 100 g of processed cheese, stir until dissolved and turn off the heat.

For a round plate of bread, cut off the top and remove the pulp. Lubricate the inside with vegetable oil and bake on the grill or in the oven until crisp. Pour the soup into plates and serve, sprinkled with herbs.

Salads

To prepare puff salad in a prepared deep container, lay out in layers:

• onion;
• mayonnaise;
• salted crackers;
• hard cheese grated on a coarse grater;
• fried mushrooms;
• finely chopped boiled eggs.

Let the salad brew for about 12 hours in the refrigerator. The quantity of products depends on the container size and the desired layer thickness.

Answers to Common Questions

Despite the large amount of information on the preparation of Polish mushrooms, there are still questions about their preparation:

Polish mushroom is unique in its taste and useful properties. It has no poisonous clones and is easily recognizable by turning the pulp blue when pressed. The only thing that needs to be remembered: forest harvesting should be in forests remote from cities and highways, and all processing rules must be observed.