Polish mushroom

The Polish mushroom belongs to the genus Mohovik, and in some classifications it often includes the genus Boletus or Borovik. Other Russian names for the Polish mushroom are also known, including also brown mushroom, pan mushroom and chestnut mokhovik.

On average, the diameter of the cap of a Polish mushroom can vary from four to twelve centimeters, while in shape it is semicircular, convex, a little later pillow-shaped and even flat. The skin of the Polish mushroom, which does not need to be removed before cooking, is dry and smooth to the touch, and in wet weather it is somewhat sticky. Young Polish mushrooms are characterized by a matte surface, which then becomes shiny. The color of the Polish mushroom hat is chestnut brown, chocolate chestnut or dark brown.

For the Polish mushroom, fleshy, rather dense flesh is characteristic, which can be both yellowish and whitish shades. On the cut, the hat of this mushroom begins to turn blue, then it turns lighter again, while the leg also turns blue, and then storms. The smell of the Polish mushroom can be described as mushroom and very pleasant, and the taste is quite soft.

Most often, the Polish mushroom can be found in coniferous, but much less often deciduous forests. This fungus prefers sandy soils, sometimes grows on the basis of trunks or on stumps. The season of collection of the Polish mushroom is called June - November, and it is often collected when other tubular mushrooms are almost impossible to meet.

The Polish mushroom is quite suitable for consumption - a lot of mushroom pickers call its quality indicators very good. A Polish mushroom is used in many mushroom-based cushions. Plus, it's great for freezing, drying, salting, pickling and other types of cooking.

Polish mushroom is often used in writing in fried or boiled form. Immediately before using the Polish mushroom for culinary purposes, it must be freed from plant debris (land, leaves, coniferous needles), after which rinse and slightly clean the leg. There is no need to remove the finest skin from the Polish mushroom hat.

Like many other types of mushrooms, the Polish mushroom is great for making mushroom soup or sauce. In addition, on the basis of the Polish mushroom, you can prepare an unusually tasty and rich mushroom gravy, which is served to meat dishes or side dishes from pasta or potatoes. Often many forest mushrooms, including Polish mushroom, are used as a filling for homemade baking.