Polish mushrooms for the winter: recipes for canning, fried, boiled

Features of the type and useful properties

In appearance, the Polish one is similar to a porcini mushroom. The cap of the moss fly varies in color from brown to chestnut, with a diameter of up to 15 centimeters. Its inner side has a porous structure of yellow-white or yellow-green color. The main difference is the blueness of the flesh when pressed or cut. The leg grows up to 14 centimeters in height and can be either cylindrical or barrel-shaped.

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

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

Answers to common questions

Despite the large amount of information on preparing Polish mushrooms, questions still remain regarding their preparation:

How to marinate Polish mushrooms? After standard processing, slightly dried mushrooms in a colander are compacted into a jar and filled with marinade to the edges of the container. Roll up with sterile lids and infuse for 40 days in a cool, dark place. Do boletus mushrooms need to be soaked before cooking? Soaking is a mandatory step in mushroom processing. It helps wash away excess sand and dirt, and also kills worms if they were missed during the collection stage. How long to fry Polish mushrooms? During frying, mushrooms release a lot of liquid, so the cooking time depends on the amount of product and what heating setting the stove is on. The average cooking time until golden brown is about 45 minutes - 1 hour. Is it necessary to remove the skin of the chestnut flywheel? The cap is covered with a dry, thin brown film that does not need to be peeled before use.

Rules for processing and storing mushrooms after collection

It is advisable to carry out the treatment immediately after returning home. If this is not possible, then it is necessary to transfer the boletus mushrooms to the 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 of the product. Since processing will also take time, it is recommended to spread the flywheels in one layer on the prepared surface. This way they won't overheat and will stay fresh.

Primary processing involves removing debris. It is necessary to clean both the cap and the areas on the lower part of the stem. It is not advisable to collect old specimens, but if they have already fallen into the basket, then when cleaning the spongy part on the cap should be removed, since it contains spores.

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

Small mushrooms can be boiled whole, and large ones can be 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 batches in an empty container. Boiled boletus mushrooms are ready for further cooking or preparation.

Boil Polish mushroom

When cooking moss mushrooms, it is worth considering that the water after boiling will give a large head of foam. Therefore, it is better to take a larger container, but do not make the portion for cooking very large. Small mushrooms are boiled whole, large ones can be cut in half.

In order to boil moss mushrooms, you need to do the following:

Place the prepared forest fruits in boiling water.
Wait until it boils again.
Cook for 15 minutes.
Pour out the broth.

The resulting mushrooms can be cooked in any form: fried, boiled in soup, stewed, pickled or frozen.

If there is no time to cook mushrooms right away, then the boiled fruits should be transferred to fresh boiling water and allowed to cool. If you simply remove them from the container, they will quickly darken.

Preparation for the winter

If you are lucky enough to harvest 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

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

Mushroom soup - 3 simple and delicious recipes from frozen mushrooms

How impatiently we look forward to this time! Probably everyone who loves this activity is familiar with the feeling of excitement and pleasure when you find a white, or red-headed, or beautiful boletus. Having collected full baskets, we usually return home, and first of all we cook the mushroom pickle and prepare the roast.

And what a smell wafting through the kitchen at that moment! Oh, I was just daydreaming and almost imagined everything in real life. But this will not be earlier than in a month. But what can you do to avoid waiting so long? That's right, cook frozen mushroom soup for now. After all, those who collected them last summer probably froze them in reserve.

And if supplies have already run out, then it doesn’t matter, now you can buy frozen champignons in the store all year round, as well as fresh ones. And not only champignons, there are also chanterelles and boletus. And I must say that frozen mushrooms make soup no worse than fresh ones.

And from them you can prepare a lot of delicious dishes using simple and tasty recipes. I propose today to consider their various options. According to this recipe, of course, you can prepare soup using both fresh and frozen mushrooms.

Any that exist. The soup made from boletus, boletus and boletus will be especially tasty. At least from one type, at least by mixing them in any proportions. If you cook red-headed boletuses, the dish will also be delicious, but the broth will be somewhat dark.

That's why I prepare main dishes from boletus mushrooms, use them in salads, or prepare juliennes. And of course, don’t forget about champignons. They will also succeed at the highest level.

Sometimes you get tired of meat soups and borscht and you really want something tender, new, but just as warming and satisfying. In this case, mushrooms, collected in the forest during the summer and waiting in the wings in the far corner of the freezer, come in very handy.

And today they will make a delicious recipe. Peel the potatoes and cut into long medium-sized strips.

Mushroom soup is an excellent first course option that will come in handy at any time of the year and in any weather. There are a huge number of different recipes for its preparation. The soup can be lean or made with meat broth, with the addition of cream or in the form of puree, there are many options. There are also many recipes where pearl barley, peas, cheese or noodles are added to it. But in the classic version they still use porcini mushrooms, potatoes and onions and mushrooms fried until golden brown.

Fill it with water and put on fire. It will be enough to pour 1.5 liters of water. Peel and cut the carrots into strips, or even better, grate them using a Korean carrot grater.

This way it will turn out thin and you won’t need to keep it on the fire for a long time. This means more vitamins will be preserved. You can grate carrots using a regular grater, but in my opinion, if you cut into strips or use a Korean carrot grater, the overall appearance of the soup will be more beautiful. In addition, all other components will be cut in the same way. Pour oil into a small frying pan.

Mushroom soup with noodles - delicious step-by-step recipe

Why small? Because the small one is more compact and the oil will not spread over it, and all the components will not be scattered throughout the frying pan. In the meantime, we have boiled potatoes and you can add mushrooms to them. I already had them cut into pieces when preparing them, and so I take them out of the freezer and immediately, without defrosting, add them to the potatoes.

If you defrost them, they will soften and lose their structure. In addition, they will have a double load, first defrost, then cook. And when you put them directly in a frozen state, they better retain their spring appearance and turn out more tasty. Let the water boil again and remove the foam formed from the mushrooms. Reduce heat, add salt to taste and cook for 15 minutes. At the same time, don’t forget to keep an eye on your vegetables. We also need to add bell pepper to them.

I also have it frozen, and I add it to the pan without defrosting it. If I were using fresh mushrooms, I would not add pepper, so as not to interrupt the fresh forest aroma. But when frozen, although they smell delicious, I add pepper to enhance the taste and smell.

In my opinion, it does not interfere, but rather emphasizes the taste of all the ingredients. In addition, together with carrots, it will give a beautiful color to the broth. After all, as you know, mushroom soups are not very bright and beautiful.

Let's talk today about making mushroom soups. Very rarely does anyone cook them.

It is only from white and chanterelles that a light transparent broth is obtained, but from all the others - not so much! When the vegetables are lightly fried, you can add a little broth from the soup to them, reduce the heat to low and simmer until done, that is, until the vegetables become soft. Let simmer for 5 minutes. Then turn it off, close the lid and let it brew for 10 minutes. During this time, the vegetables will exchange their juices and aromas.

For this dish, you do not need to add any spices, bay leaves or pepper, so as not to interrupt the taste and smell. Especially if you prepare this soup from fresh mushrooms. I have another similar option in one of my articles. And of course, not only read, but also cook. Moreover, it is good enough for everyday lunch.

Simple recipes for preparing delicious dishes

A similar soup can be prepared with noodles. The difference between it and the first option is that we will not do any pre-frying. This soup is best prepared for one serving. If you want to cook it for two days, then in this case, fry the vegetables. In this case, the dish will retain its taste.

And I will cook it with frozen porcini mushrooms. Although, of course, like all other options, it can be cooked from any mushrooms. Not excluding both fresh and salted.

Cook chicken broth. You can use any parts. I took 4 wings. They are quite fatty, and also on the bone.

Therefore, the broth will be tasty. And if the broth is tasty, then the mushroom picker itself will turn out just as good. You can learn how to cook delicious chicken broth from a special article written just on this topic. Meanwhile, cut the potatoes into cubes. Peel the onion, but do not cut it.

You can immediately add it to the pan with the whole chicken. Let it cook and release its juice into the broth. There is no need to defrost them, especially if you froze them yourself and they are already cut into pieces. Usually, before freezing, they are thoroughly cleaned and placed in the freezer ready for cooking. As soon as they start to boil, foam will appear, it must be skimmed off. In this case, the fire should be medium, and the contents should not boil too much.

Once the foam has been removed, you can immediately add the chopped carrots to the pan. Cook everything together for 15 minutes. Prepare vermicelli, it is better if it is small.

Our soup is already quite thick, so we won’t thicken it any further. If you take rice or pearl barley, you will need to rinse it well and soak it in a small amount of water in advance. Buckwheat or wheat groats can be added without additional preparation or soaking.

Place frozen mushrooms in a saucepan, add water and place over medium heat. Do not defrost mushrooms before cooking! While the mushrooms are cooking, you will have enough time to prepare the vegetables.

Popular and delicious dishes from Polish mushrooms

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

Fried

Heat vegetable oil in a deep frying pan and add mushrooms there (you will need 1-1.5 kg). They will release juice, so you need to stir them until the liquid has completely evaporated. Next, add two onions cut into half rings, spices, bay leaf and fry until golden brown.

Polish fried mushrooms

Just before finishing, add finely chopped garlic cloves, parsley and butter (30 g). Mix well, remove from heat and cover with a lid.

Stewed

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

Mushroom soup

For the bread plate, cut off the top of round bread and scoop out the pulp. Grease the inside with vegetable oil and bake on the grill or in the oven until crispy. Pour the soup into bowls and serve, sprinkled with herbs.

Salads

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

onion;

mayonnaise;

saltine crackers;

hard cheese, grated on a coarse grater;

fried mushrooms;

finely chopped boiled eggs.

Answers to common questions

Despite the large amount of information on preparing Polish mushrooms, questions still remain regarding their preparation:

The Polish mushroom is one of the noble ones. It is not inferior to white either in its appearance or its taste. To preserve its taste, you need to know some secrets. Before preparing any dish from these mushrooms, they are boiled. The cooking time depends on how this forest product will be used further. We will tell you in this article how much to cook Polish mushroom for different purposes.

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In pursuit of various recipes for canning mushrooms, many people forget that they can keep wild mushrooms fresh using regular freezing. how to freeze mushrooms for the winter . The rules for freezing any product state that only fresh, clean, unspoiled products are subject to it. Otherwise, you risk getting low-quality frozen fruits, vegetables or mushrooms, which after defrosting can only be thrown into the trash.

How long to cook Polish mushroom before freezing

For further freezing of the Polish mushroom, there is a slightly different technology. To do this, you need to boil it twice. The first time is boiled in water for about 7-10 minutes. This is necessary to ensure that the remaining dirt is completely cleaned. Then, discard the already boiled mushrooms in a colander and rinse with running water. And only then place it in already boiling salted water. Their size depends on how long the mushrooms take to cook. In general, their preparation time is 30-40 minutes. After this, they are packaged for further freezing.

How long to cook Polish mushroom for pickling

There are several ways to marinate Polish mushrooms. But they all have in common the fact that mushrooms must be boiled before marinating. The cooking process and duration are the same as before freezing. The optimal time is 40 minutes. Then you can add vinegar to the already salted water with spices. Then the cooking process increases in time by 10 minutes.

Polish mushrooms should always be boiled before frying, as they very well accumulate heavy metals, including mercury, in their pulp. Boiling – allows you to reduce the concentration of harmful substances in the mushroom. Therefore, after picking, mushrooms need to be cleaned as quickly as possible - rinse thoroughly, removing soil, leaves and other debris, then carefully remove the spore sponge under the cap and cut out wormy or simply damaged areas. After this, you need to cut large mushrooms into 2 or 4 parts (small ones can be boiled whole), and put them in boiling water, boil for 15-20 minutes, then drain the water, and transfer the mushrooms to a colander and let them drain thoroughly. After this, Polish mushrooms can be fried, cooked in soups, or frozen for the winter.

It is advisable to cook the Polish mushroom before frying, since even with thorough washing of the mushrooms, tiny particles of dirt and sand always remain, but cooking helps to get rid of them, and eventually they settle at the bottom of the pan.

It is advisable to boil it for at least 20 minutes, since the Polish mushroom absorbs all environmental pollutants better than others. Even if the forest where the gifts of nature were collected is located far from cities and highways, the wind still carries emissions from chemical plants over several kilometers. The mushroom perfectly absorbs heavy metals from the soil, which mainly accumulate in the cap. Boiling, of course, will not remove absolutely all toxins and metals, but it will help reduce their concentration in the mushroom. If you eat a Polish mushroom, which has absorbed all the gifts of exhaust gases and factories, you can get a good kick.

Sealing and storage rules

The twists allow you to enjoy the taste of autumn mushrooms all year round. But to prevent their taste from deteriorating over a long period of time, it is important to listen to some advice.

First of all, you should prepare the jars. Hot steam will help destroy all harmful bacteria, so place each container in a water bath for 15 minutes. The lids can be dipped in boiling water for 5 minutes.

To maximize the shelf life of the preparations, you should sterilize the jar in hot water along with the contents for 15 minutes. To prevent mold from appearing inside, you can add one spoon of vegetable oil. Then place them with the lid down for several days. The product should cool slowly, so it is worth wrapping it in a thick blanket.

The ideal place to store supplies would be a dark cellar with a temperature of up to 10 degrees. The room must be dry and clean. You can keep jars in it for a maximum of a year, and you can eat mushrooms a month after twisting.

On a note!

If the lid is swollen, it is better to throw away its contents. The appearance of mold is not so critical. You can drain the marinade, rinse the pieces with boiling water, boil for 10 minutes in new stock and place in clean jars.

When picking mushrooms in the forest, you need to be very careful, as one mistake can lead to serious consequences. A small experiment will help you make sure that it is the Polish mushroom that is in the basket: press on its flesh and make sure that a blue spot appears on it, which will disappear in a few minutes.