The fleshy fruit bodies are distinguished by representatives of the family of boletes: white, boletus, boletus boletus, aspen birds, and bovines. Polish mushroom belongs to the same family (the genus Mohovikov), which has a great similarity with the cep. There are several Russian names for this mushroom: chestnut chestnut, pansky mushroom, brown mushroom. Semicircular and convex (with age it becomes flat), the cap (in diameter from 4 to 15 cm) has a dry and smooth skin that is not removed, and in wet weather it becomes sticky. Its color is chocolate brown, dark brown or chestnut brown.
The mushroom has a pleasant smell. The color of the flesh is whitish or yellowish at the cut slightly bluish, and then again becomes light on the cap and brown on the stem. It has a mild flavor. The tubular layer (tube color is yellowish) is adherent or free at the foot. The fiber leg has a cylindrical shape, reaches a height of 12 cm, and thickness up to 4 cm. Mushroom is more common in coniferous and less often in deciduous forests.
How to cook Polish mushroom? It can be harvested for the future: pickle or dry. It can be used in culinary dishes, like white, mohovik or nipples, as well as successfully replace them. From it is prepared soups, snacks and main dishes. There is a high risk of mushroom poisoning, so you need to use only familiar and not old mushrooms collected in ecologically clean places.
For the main course they use chicken and Polish mushroom. Cooking comes down to roasting them and baking them in the oven with pasta. Ingredients:
- 200 cut into pieces of 1 cm thick Polish mushroom caps,
- 4 chicken thighs (boneless), remove skin from them, cut into strips 1 cm thick,
- 1 onion, diced,
- 250 ml of dry white wine,
- 250 g spaghetti,
- 2 ½ cup sour cream,
- 250 g grated parmesan cheese,
- olive oil,
- sea salt,
- 1 small bunch of parsley,
- 1 small bunch of basil,
- 3 tablespoons chopped almonds.
Polish mushroom, cut into plates, seasoned with salt and black pepper. Add a little oil to the saucepan, heat it up, spread the mushrooms and fry until golden brown. Take out the mushrooms and set them aside. Place the pieces of chicken in the same saucepan and fry until browning. Take out the chicken and also set aside. Boil in salted water spaghetti, water is drained. At the same time, the onions are fried in a skillet, then chicken and mushrooms are poured into it, white wine and sour cream are poured, the mixture is combined, brought to a boil and the liquid volume is evaporated to half, removed from the heat, green parmesan is added. Stir the mixture with pasta. Spread in a baking dish, sprinkle with Parmesan and sprinkle with oil. Put in preheated to 210 C oven and bake for 15 minutes, then sprinkle with roasted almonds and served to the table.
For the preparation of hot snacks, you can use the Polish mushroom. Ingredients:
- ½ cup toasted breadcrumbs
- ¼ cup finely chopped parsley leaves,
- 1 garlic clove finely chopped,
- ½ cup olive oil,
- 4 rather big mushroom caps,
- 2 tomatoes (cut in half),
Parsley and garlic are mixed with breadcrumbs, half the butter, with salt and pepper. Leave the mixture for an hour. Preheat oven to 180 C. Lubricate the baking dish with butter. Place in each cap of the mushroom ¼ of the prepared mixture and spread them into a mold and sprinkle with the remaining oil. Half the tomatoes are seasoned with salt and pepper and spread in the same shape. Bake under the lid or foil for 40 minutes.
Polish mushroom will give the soup a mushroom taste and aroma. 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 red pepper, cut into strips,
- 2 cloves of garlic, finely chopped,
- 2 large tomatoes (blanch in boiling water and peel, then cut the halves with plastic),
- 1 tablespoon tablespoon of olive oil,
- 3 leaves of bay leaves,
- 1 sprig of dill,
- green onion feather
- sea salt,
- sour cream.
Mushrooms with a bay leaf are placed in a pan with cold water, heated to boiling without a lid over high heat, reduce the heat and close the lid. All vegetables, oil and sea salt are added. Cook for 15 minutes. Remove from the heat and set aside for 10 minutes. Pour into plates, sprinkle with dill and green onions. Served with sour cream.
Autumn is the season of gathering forest bread. Every year, at the end of the summer, summer residents postpone business and go to the nearest forest in search of mushrooms. Fragrant and beautiful in appearance, they can be fraught with mortal danger. Toxins of various inedible fungi have a different effect on the human body. Often untimely and insufficient assistance leads to the death of the victim. As a result, he may die as soon as possible. The highest mortality rate from fungi is recorded among the rural population, where transportation of patients and primary medical care are difficult.
Children are more susceptible to the action of toxins. Therefore, in case of mushroom poisoning, survival is higher in adults. In this case, human health depends largely on the speed of first aid.
How to recognize poisoning?
The first symptoms of poisonous fungi are:
- nausea, vomiting, diarrhea,
- stomach ache,
- gastroenteritis or gastroenterocolitis,
- clouding of consciousness, hallucinations,
- cold sweat.
In case of mushroom poisoning of hepatonephrotoxic action, the first symptoms are gastroenterological in nature, develop within 6 hours after consumption, aggravated gradually as liver hepatocytes are affected.
Twins Mokhovikov chestnut:
- Motley: has a hat of yellow-brown color, which cracks with age, exposing the red-pink fabric.
- Green: has a brownish-green cap and a tubular layer, with a light stem. When cracking exposes a yellowish fabric.
- Brown: a characteristic feature of the instance is a hat of brown shades, through the cracks of which you can see the whitish fabric.
- Satanic (parasitic). Visually reminiscent of the Polish mushroom. The flesh is white. On the cut it turns red or blue, poisonous.
To avoid mushroom poisoning, each cut-off specimen is re-subject to visual inspection. It is important to check all the signs of the collected species. Bovine moss mushrooms are often confused with bile or pepper mushrooms, which have a bitter taste, which is enhanced by heat treatment. Use of this product is hazardous to health.
Remember, the collection of mushrooms can not be taken lightly, otherwise the price of a mistake could be a person’s life. The mortality rate of forest bread poisoning is scary. Every year, this figure increases by 1% worldwide.
Benefit and harm
Chestnut Mokhovik is a low-calorie product, 100 g of which contains 19 kcal, 1.7 g of proteins, 0.7 g of fats and 1.5 g of carbohydrates. The composition of the fungus includes 15 amino acids, vitamins B, PP, manganese, selenium, sodium, phosphorus, potassium, copper. Tannin gives the representative of the bolt healing properties possessed by green tea.
Capacity of water in the mushroom reaches 90%.
Advantages of chestnut mokove:
- cleanses the body of toxins,
- improves mash, condition of hair, nails, the nervous system,
- increases mental alertness, anti-cancer immunity,
- inhibits the negative effect of caffeine,
- reduces blood pressure, the risk of atherosclerosis,
- normalizes digestion,
- relieves swelling in bruises, abrasions, renal failure (has diuretic properties),
- promotes weight loss, relaxation and calm,
- accelerates resorption of wen, warts, hematomas, activates metabolism,
- balances the nutrition of the body.
Properly processed pansky mushroom does not harm human health, but on the contrary, improves its functioning. Collection of fruit bodies is recommended to be carried away from factories, highways. Contraindicated in people with chronic diseases of the liver, stomach and individual intolerance to mushrooms.
How to clean and cook?
After witnessing that a Polish mushroom is in front of you, it is cut at the base of the leg. In any case, the flywheel can not be plucked, otherwise you can damage the mycelium. When collecting this look, it should be remembered that when pressed on the porous layer of the cap after 5 seconds, it becomes a bluish color. On the cut, the leg also turns blue, then its color changes to brown, after a while the flesh brightens.
When collecting should pay attention to the worminess of the fungus. With this feature, it is optimal to abandon the use of such a flywheel. Severely overripe, spoiled, wormy specimens can cause eating disorders.
Going in search of forest bread, should be armed with a wicker basket. In plastic bags and buckets, mushrooms overheat, clog, which speeds up their damage.
After collection, you need to quickly process the boletus. To do this, they poured on a newspaper, cloth or mat in a single layer, sorted. If this is not done within two hours, the worms begin to settle in the mushrooms.
Moss Chestnut is easy to clean. To do this, it is enough to remove garbage, dirt from it, cut out wormy areas and spongy part with spores (in very old mushrooms). Peeled specimens are washed and left in water for 20 minutes. After that, they are re-washed, subjected to heat treatment.
During boiling mushrooms form a lot of foam, so they are recommended to boil in a large saucepan in small portions. Small specimens can be cooked whole, and larger ones should be cut into 2-4 pieces.
Thus, the previously prepared mushrooms are dipped in boiling water. Duration of cooking is 10-15 minutes. The decoction obtained after the treatment of the pouches is poured. In no case can it be used for cooking, since all toxic substances from the fruiting bodies are “released” into it.
Pre-treated mushrooms are cooled, then they are subjected to roasting, stewing, freezing or pickling.
Boiled boletus cut into slices, fried in fresh sour cream or vegetable oil for 7 minutes. In the process of cooking the dish is flavored with salt and pepper.
For marinating, boiled pans mushrooms are laid out on the banks, which are pre-sterilized. The taste of mushrooms determines the marinade. For the preparation of which will need water, salt, sugar, vinegar, cloves, bay leaf, black pepper. Ready marinade spreads on banks. Then they roll, cool, cleaned for storage.
The Polish mushroom is a member of the Mokhovik genus found on sandy soils and in coniferous forests. Grows throughout the summer until late autumn. Possesses fleshy pulp, pleasant taste, emits a delicate mushroom flavor. Young Mokhoviki have a matte surface, which becomes darker and shiny with time. Pansky mushroom is very useful for humans. The active biological substances included in its composition renew nerve cells, increase mental alertness, cleanse the body, strengthen the immune system, improve the condition of the dermis.
Mushrooms contain melanin and β-glucan, which are the strongest antioxidants, fight against malignant tumors, strengthen the heart muscle, the walls of blood vessels, relieve chronic fatigue.
Interestingly, during heat treatment, the mokhovik chestnut fully retains all the useful properties. On the basis of Polish mushrooms prepare sauces, soups, gravies, pizza and pie fillings. They are great for drying, marinating, frying and stewing.
Before cooking, mushrooms are cleared of "forest garbage", pre-boiled.
The composition and caloric content of the Polish mushroom
With a small caloric content, it is useful and satisfying. Contains a huge amount of minerals and vitamins and is considered a good therapeutic tool.
The caloric content of the Polish mushroom is 19 kcal per 100 grams of product, of which:
- Protein - 1.7 g
- Fat - 0.7 g,
- Carbohydrates - 1.5 g,
- Dietary fiber - 1.2 g,
- Ash - 0 g.
Vitamin composition of the Polish mushroom per 100 g:
- Choline - 38.7 mg,
- Vitamin PP (NE) - 7.956 mg,
- Vitamin B9 - 21 micrograms,
- Vitamin B6 - 0.21 mg,
- Vitamin B5 - 3.294 mg,
- Vitamin B2 - 0.359 mg,
- Vitamin B1 - 0.145 mg.
The mineral composition of the Polish mushroom per 100 g:
- Selenium (Se) - 3.6 mcg,
- Manganese (Mn) - 0.21 mg,
- Copper (Cu) - 144 mg,
- Phosphorus (P) - 151 mg,
- Potassium (K) - 320 mg,
- Sodium (Na) - 19 mg.
This mushroom contains zinc, which makes it quite a valuable product that stabilizes the body's digestive system. The mineral complex, in addition to a large amount of zinc, also consists of fluorine, sodium, manganese, calcium and copper. The composition of the Polish mushroom includes some mono - and disaccharides and amino acids. Water capacity reaches 90%. A huge amount of vitamins such as C, B, A and PP.
Oleshek resembles a cep in its properties, as it contains an abundance of trace elements. Therefore, there is even no doubt that he is inferior to representatives of the first grade.
Useful properties of the 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. A large abundance of vitamins (B1, B2, B9, B12, C and PP), as well as mineral substances (phosphorus, iron, magnesium, potassium, calcium and sodium) further increases its competitiveness in the market of mushrooms.
Specific healing and beneficial features:
- Good diuretic. This fungus helps cleanse the body in renal diseases, for example, renal failure. Oleshek perfectly removes swelling, bruises and abrasions. With it, you do not need diuretic drugs.
Effective weight loss. Another noble flywheel allows you to improve your figure, thanks to this low-calorie and cleansing the body of the fungus is easy to lose a couple of pounds per week.
Reduces the risk of atherosclerosis. This fungus prevents memory loss and has a positive effect on mental alertness.
Strengthen the body's integumentary system. Due to the abundant amount of vitamins and amino acids, the skin, nails, and hair are under reliable protection in the form of a tape.
Nervous System Soothing. This fungus has the best effect on nervousness and apathy, it strengthens the body and has the ability to revitalize nerve cells and even improves the performance of the body. This is due to the B vitamins.
Cleansing the body of toxins. Noble flywheat contains chitin, which allows you to remove unwanted toxins and metal salts from the body. And also thanks to the melanin which is a part these mushrooms are good natural antioxidant.
Immunity Stabilization. The beta glucans in the mushroom are a good foundation for the body, and this substance helps to avoid cancer diseases.
Cardiovascular Update. In the Polish mushroom there is a large amount of nicotinic acid, which strengthens the heart muscles and vascular walls.
Accelerates Metabolism. Oleshki will be useful to those people who dream of burning calories, and will be useful for losing weight. Therefore, nutritionists and recommend them to people who are overweight.
Balances the body's nutrition. Trace elements such as zinc, copper and iron, a person can easily get daily if they regularly eat these mushrooms (at least 3 tablespoons of boiled).
Excellent tonic. If you dream of minimizing the negative impact on your body of bacteria, then a noble flyworm will become a universal remedy.
If a person includes dishes with such an ingredient as a Polish mushroom in his diet, he will not only fully renew his body, but also help to improve and speed up the processes of blood formation and digestion, activate the brain, revitalize the memory and relieve fatigue. And the fact that, in the past, broth with the Polish mushroom was brought to sick people more often than chicken was also an important argument in its favor.
Harm and contraindications to the use of the Polish mushroom
Although the flywheels are considered to be among the fungi that are harmless, it is worth remembering about the general features of absolutely all of them: it is forbidden to pick them up near polluted and noisy roads, various enterprises, since they tend to absorb toxic and harmful substances.
Some recommendations to consider when using:
- Effects of harmful substances. Due to the ability of Polish mushrooms to absorb toxic substances from the soil, it is not recommended to collect them near production plants and polluted roads.
Slows down the work of the stomach and intestines. Про то, что эти грибы ни в коем случае нельзя употреблять сырыми, известно многим, но стоит помнить, что слегка недожаренные или варенные моховики так же могут нанести колоссальный вред организму, а особенно ЖКТ.
Возможность попадания в организм яда. A sufficiently small amount of mushrooms is similar to Polish, but there is an exception - a satanic mushroom. To avoid this problem, you just need to know certain features. For example, the color of the cap of a brown Mokhovik may vary in contrast to a harmful species.
Low digestibility. Like all mushrooms, if Polish is consumed in large quantities, the stomach will need a lot of effort to digest it. Abuse can lead to disruptions in the body.
But in general, the noble Mokhovik has no strict contraindications, besides, of course, individual intolerance. In addition, there are no harmful analogues. Therefore, it is attractive enough for mushroom pickers.
Polish mushroom recipes
Oleshek is very similar to white fungus - that aesthetic, that taste. It can be attributed to the category of universal products. Mokhovik is perfect for any table, as it has excellent taste. The 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 with onions. Then add 100 g of crushed crackers. During the roasting add mushroom broth. This mixture is poured into a form, which is sprinkled with breadcrumbs in advance. After 30 minutes of baking the dish is ready.
Mushroom soup. Even a cook without experience can cook such a dish. Put the sliced Polish mushrooms in a saucepan with water and bring to a boil. After 15 minutes, add potatoes and spices, shredded carrots, tomatoes without peels and bell peppers. We are waiting for 10 minutes - and the soup is ready. Enjoy the pleasant taste and do not forget about sour cream.
Marinated mushrooms. First, Polish mushrooms need to boil, and then packaged in banks. During this, prepare the marinade and pour it. Then we roll up the jars and put them in storage, and you can make your loved ones happy with this wonderful taste.
Homemade Sauce. Useful and nourishing sauce that will decorate and make any dish full. Put the finely chopped mushrooms and onions in a pan with butter and stew them. One minute before cooking add various seasonings to taste and cream. You can also add dill. Real jam!
"Polka" in sour cream. This recipe, many people say as unusual. Initially you want to fry the mushrooms and put them in pots, then you need to sprinkle with flour, pepper, add sour cream and pour over the wine. After 25 minutes, as they put in the oven, remove and sprinkle with grated cheese and again set for 5 minutes to bake. This dish will not leave anyone indifferent.
"Pasta". Simple to prepare and not hackneyed recipe will delight all hostesses. Form, greased with butter and sprinkled with breadcrumbs, with boiled macaroni and beaten egg send in the oven. There we also put the fried oleshki with onions. The next layer is again macaroni and grated cheese. For 20 minutes, set at 190 degrees. We rejoice in a hot and juicy dish of ourselves and loved ones.
A large number of different recipes will surprise your family. Unlike the white fungus, there are fewer problems with the flywheel, and it is easier to get it. A taste will not disappoint.
Interesting facts about Polish mushrooms
There are a lot of facts about the Polish mushroom: the history of its origin, the characteristics of its distribution, the variety in the names. He got his Russian name because of exports in the 18th century, namely from Poland to Europe. Polish name is pansky mushroom. Due to the extreme similarity of the Mokhovik with the cep, they were confused. This fact is often used by dishonest traders.
Often, for its healing and valuable properties, people call the Polish mushroom - “the king of Mokhovik”.
It is surprising that the oleshki are used as a food dye, in spite of their inconspicuous color. Therefore, for manufacturers, they often become interesting.
Often Polish mushroom consumed boiled or fried. It is worth remembering that before using it, you need to carefully prepare it: empty it from the ground, conifer needles and leaves, then wash and clean the foot. But to remove the skin from the cap is not recommended.
Many mushroom pickers rate Mohovik to the highest standards, as it can be dried, frozen, salted and pickled. This chic mushroom is considered just a delicacy that is available to everyone. It is rich enough in nutrients and minerals, as well as vitamins. But, unfortunately, it is rarely found in the forests. Oleshki are common in Europe and the Far East in coniferous areas.
With proper storage, they do not lose their beneficial properties for six months.
Watch the video about the Polish mushroom:
Polish mushroom. How to collect, clean and cook Polish mushroom
As I said, the harvest of mushrooms this year is simply huge. Last week I was handed a bucket of beautiful Polish mushrooms. It was evening, so the photo shoot was carried out with scant lighting, for which I immediately apologize, but the mushrooms were so fresh and beautiful that I could not resist and decided to publish a post about these beauties. So, I present you the Polish mushroom.
Polish mushroom belongs to the genus Mohovikov, sometimes Polish mushroom is called brown mushroom, pansky mushroom, chestnut flywheel. A Polish mushroom has a brown or chestnut cap (the cap shade may vary depending on the age of the fungus). In wet wet weather, the hat of the Polish mushroom becomes slippery and becomes dark brown. The bottom of the cap is porous, yellow-white or greenish-yellow. When you click on the porous bottom of the cap, the flesh turns blue, this is one of the signs by which the Polish mushroom can be distinguished from other similar mushrooms. The leg of a Polish mushroom can be cylindrical, or it can be pot-bellied or, on the contrary, narrow at the bottom, usually it has a light brown or yellowish tint.
Polish mushroom is valued for its taste and taste properties, it is very similar to white fungus. Not very experienced mushroom pickers often confuse a Polish mushroom with a white mushroom, and experienced mushroom pickers equate a Polish mushroom to a handsome white man. So if you are lucky enough to find Polish mushrooms, then for dinner you will have a wonderful mushroom dish.
How and where to collect Polish mushroom
Most often, the Polish mushroom can be found near middle-aged trees in coniferous, sometimes deciduous, forests. These mushrooms most often grow at the foot of the trees and around the stumps in the moss, because it is not in vain that they belong to the genus Mohovikov. In general, this is a stunning sight, when a dense and proud Polish mushroom rises on a bright green litter of moss, so if you are going to hunt for these beauties, be sure to grab a camera with you.
Usually Polish mushroom can be found from August to October, although sometimes, with good weather, these handsome ones can be found even in November.
Collecting these mushrooms you need to remember that when pressed on the porous layer of the cap, it acquires a bluish or greenish-blue hue, not instantly, but after 2-5 seconds. The leg on the cut also gets a bluish tint, then the shade becomes slightly brown, and then the flesh brightens again.
Polish mushroom has a distinct pleasant mushroom smell, very reminiscent of white fungus.
There are two opinions on how to cut mushrooms properly. Some claim that the mushrooms need to be cut off at the base of the leg, then you will not damage the mycelium and a new mushroom will grow in this place. But others say that the fungus should be completely twisted out of the ground, otherwise the remnants of the cut off leg will begin to rot and the mycelium itself may rot from it. I did not find an unambiguous opinion on how to cut the mushrooms correctly, so the choice is yours.
When collecting mushrooms, it is best to look at a wormy mushroom or not. Worm, even very noble mushrooms, it is better not to take. First, strongly wormy, spoiled and over-ripe (old) mushrooms can cause eating disorders. And secondly, while you are walking through the forest and going home, the worms can move to good mushrooms.
If you nevertheless tore off the fungus, but it turned out to be wormy or old, then it is better not to throw it away, but chop it on the nearest branch or twig, then the fungus will dry, and mature spores will dissipate and the next time there will be more mushrooms.
Going to the hunt for mushrooms is best armed with a wicker basket. In buckets, and even more so in plastic bags, the mushrooms clot together, overheat, and deteriorate much faster.
How to clean the Polish mushroom
After returning from the forest, it is necessary to proceed with the treatment of mushrooms as soon as possible. To do this, you need to pour the mushrooms in a single layer on newspapers, a piece of cloth or a mat. This is done to ensure that the mushrooms breathe and do not overheat, and therefore do not spoil.
If you do not have the opportunity to sort the mushrooms at once, then they can be stored in the refrigerator for several hours (mushrooms are recommended to be stored for 2-3 hours, some sources claim that the mushrooms can be stored in the refrigerator for up to 15 hours). In practice, after 15 hours, a lot of mushrooms spoil or worms settle in them, so if you are going to pick mushrooms or buy mushrooms, calculate the time for processing.
Polish mushroom is very easy to clean. It is enough to cut off the lower part of the leg on which the mycelium is located and remove garbage and dirt from the mushrooms. You also need to remove the wormy areas of the fungus. If the mushroom is very old, then it is better not to use it for food, or at least it is necessary to remove the spongy part with spores from it.
Rinse cleaned mushrooms in running water. Soak the mushrooms in water for 10-20 minutes so that sand and dirt can get away from them. You can use salted water, it will help get rid of the worms (if they are somewhere left). After that, wash the mushrooms in clean water several more times.
Peeled and washed mushrooms should be subjected to heat treatment as soon as possible.
How to cook Polish mushroom
Mushrooms are best cooked in small portions. The size of the portion depends on the size of the container in which you will cook the mushrooms.
Mushrooms during boiling strongly foamed, so it is best to cook the Polish mushroom in a large container.
It is most convenient to boil and clean the mushrooms in parallel in small portions, especially if several people are involved in the processing of the mushrooms.
Small mushrooms are better to cook whole, and large mushrooms cut into 2 or 4 pieces.
So, peeled, washed and chopped mushrooms should be dipped in boiling water. After boiling, the Polish mushroom needs to be boiled for 10-15 minutes, this time is more than enough to boil the Polish mushrooms. Broth, which turned out when you first boil the mushrooms need to pour.
Further, mushrooms can be fried, boiled, braised, frozen or pickled. If you drain the liquid from the Polish mushrooms, they will very quickly darken (however, when they are reheated, they become lighter again).
If you do not want to start cooking mushrooms right after boiling, then you can leave them for a while in the water in which they were boiled, then they will remain light. Personally, I put a container with fresh boiling water nearby and put boiled Polish mushrooms there, so they retain their color, you can immediately turn off the heat, or you can bring the mushrooms to a boil and turn off the gas.
Polish mushrooms taste almost as good as white mushrooms. So this is a welcome guest in my kitchen.
Recipes with Polish mushrooms:
Components and calorie plants
The calorie content of the oleshka is low - only nineteen kilocalories per hundred grams, in the presence of great usefulness, satiety and therapeutic value, which is explained by its composition with a huge amount of minerals and vitamins. Among the useful components are:
- proteins with fats,
- carbohydrates with dietary fiber,
The vitamin composition of the Polish mushroom consists of:
- choline and vitamin PP,
- vitamins B9, B6, B5, B2, B1.
The mineral composition of the Polish mushroom is rich in:
- manganese and copper
- phosphorus and potassium,
- sodium and zinc.
In this mushroom there is a place for some monosaccharides and disaccharides, amino acids, vitamins C, A. The water capacity reaches ninety percent, and the number of trace elements brings it closer to the white fungus. So, the Polish mushroom is no less useful than its first-class relatives.
Useful qualities of the cake
Polish mushrooms have a lot of medicinal properties, which is not surprising with such a composition, and makes them competitive in the market of similar plants, because:
- They have diuretic qualities, helping to cleanse the body in the presence of renal diseases such as renal failure. Ideally relieve swelling, bruises and abrasions, without the use of diuretic drugs.
- Promote the process of losing weight, due to the low calorie and cleansing qualities. This is an effective natural remedy for dumping a couple of extra kilos per week.
- Reduce the risk of atherosclerosis and memory impairment, increasing mental capacity and brain activity.
- Strengthen skin and nails due to the abundance of vitamins with amino acids.
- They can calm the nervous system, relieve nervousness and eliminate apathy. They have tonic and performance-enhancing properties for the organism as a whole, and for the nervous system in particular, due to the B vitamins.
- They cleanse the body of slagging, as chitin helps eliminate unwanted toxins and metal salts, and melanin simultaneously has a natural antioxidant effect.
- Polish mushrooms stabilize immunity with beta-glucans, which create an excellent foundation for health, helping to avoid cancer pathologies.
- Oleshki are good for renewing the heart with vessels, they contain nicotinic acid to strengthen the heart muscles and vascular walls.
- Accelerate metabolism, burn extra calories, which is successfully used by nutritionists to create diets for people with excess weight.
- They help to create a balance in the process of nutrition, due to microelements, which can be regularly obtained from eating Polish mushrooms. It is enough to eat from three spoons of boiled oleshk per day.
- They are an excellent tonic natural remedy with antibacterial properties.
- Oleshki serve as natural antibiotics, helping to fight diseases, thanks to the substance "boletol".
The introduction of plants into the diet allows you to update the body, improve digestion, speed up blood formation, activate the brain and memory, relieve fatigue.
By the way, in the old days, the patients were not boiled in chicken broth, but mushroom, which is a convincing argument in favor of the Polish mushroom. Another plus in the piggy bank is the amount of vitamin B in it is equivalent to cereals and even vegetables.
Harm can be caused by any mushrooms, if abused or not followed the elementary rules of collection and storage, and there are still contraindications to the use of the Polish mushroom, although the mushroom is considered harmless:
- first of all, it is not collected in polluted areas due to its ability to absorb toxic harmful substances,
- it can slow down the gastrointestinal tract,
- the plant is not eaten raw, underdone or undercooked, which causes great harm to the health of the body, especially the digestive tract,
- the mushroom can be poisonous if you confuse it with the satanic one, which requires special care in the harvest process,
- Oleshek has low digestibility, they should not be abused, so as not to overload the stomach,
- worms and overgrowths have a fibrous structure and a large porosity, a bitter taste, so it is not recommended to eat them.
In general, there are no strict contraindications, with the exception of individual intolerance. For attentive mushroom pickers, this is an attractive “mushroom hunting” object.
What to cook from oleshka?
Oleshek is akin to a white mushroom for aesthetic and taste qualities, therefore it is universal and suitable for any table. From it you can cook a lot of delicious dishes from soups and ending with casseroles. Try using the most popular recipes to prepare amazing dishes for a daily balanced and healthy diet:
- For the magic casserole, you will need to boil the oleshki, fry them with onions, mix with the crushed croutons (one hundred grams) and fry, adding the mushroom broth. Pour the mixture into the form, sprinkled with breading and bake for half an hour.
- Delicious mushroom soup can cook the most ordinary mistress. Грибы нарезают, доводят до кипения и варят четверть часа. Затем к ним добавляют прочие ингредиенты в виде картошки, специй, нашинкованной морковки, помидорчиков без кожуры и болгарского перца. Через десять минут лакомятся супчиком со сметаной.
- Маринуем грибы для еды и впрок. Польские грибы отваривают, фасуют в емкости, заливают маринадом и закатывают. Store in a cold place, opening in the winter for a variety of diet.
- We surprise with useful and nourishing homemade sauce, which is suitable for any dish. Stew finely chopped mushrooms with onions in butter, adding cream with seasonings to taste. The sauce is thick and rich, able to complement and decorate a side dish or main course.
- To cook unusual "polka" in sour cream, you have to fry the oleshki, put them in pots, add flour, pepper, sour cream and wine to cover the contents. Cook in the oven for twenty-five minutes, then add the grated cheese and bake for five minutes.
- Try to make a macaroni for loved ones - simple to prepare and tasty. Take the form, grease and sprinkle with breading. Put the finished pasta, poured with a beaten egg, then a layer of fried mushrooms with onions, then again pasta. Top layer - grated cheese. Bake in the oven for twenty minutes at one hundred and ninety degrees. Eat hot.
- There is nothing tastier than mushroom zraz! The ingredients are simple, the process is fascinating. Boil potatoes with carrots and fry. Boil the mushrooms, chop the onion and stew all together. In the cooled mashed potatoes add flour to make the dough. And in the dough and stuffing put spices to taste. In the cakes of potato and carrot dough put the stuffing and zashchipyvat like dumpling. Fry in a pan for three minutes on each side until golden brown. Serve with sour cream. Mushroom mushrooms are good both in fasting and on a regular day.
Recipes - the sea, they are tasty and satisfying, do not require special ingredients, and oleshki get easier than white fungus.
Interesting about the plant
The mushroom is called Polish in Russia, and in Poland - pansky. He is often confused with white, which is in the hands of dishonest merchants. It is considered the "king of mokhovikov" because of the healing valuable properties, and can be used as a food coloring. The skin from the cap is not cleaned.
Mushrooms are boiled, fried, salted, pickled and frozen, which makes it popular with mushroom pickers. This is a true natural delicacy with beneficial nutritional properties that are preserved for up to six months provided that the Polish mushroom is properly stored.