Hooray, growing! Collect fresh mushrooms and cook them…

Grandma’s summer has its own magic! Thanks to mushrooms, you can now find clouds in forests. Of course, it depends on the location, but you can catch porcini or bream everywhere. It takes a little patience and enthusiasm, a full basket of mushrooms is definitely worth it.

A selection from the pocket atlas of mushrooms:

Mushroom picking, like chatting, is our national passion. We even have European primacy in this hobby. Of course, the best mushrooms are those collected that day in the forest, but we can process them in many ways. Potatoes dried for the winter, frozen as part of the sauce, crushed as an aromatic spice…

Clean them thoroughly

The combination of forest mushrooms and quality meat creates the most wonderful delicacies in the kitchen. Whether you prefer thick mushroom sauce or mushroom risotto, you will always enjoy fresh mushrooms. It is especially important to clean the mushrooms perfectly. Someone just throws mushrooms in a basket in the forest, and when he comes home full of them, he doesn’t want to process them right away. But that’s a mistake! Mushrooms are susceptible to mold very quickly, and if they are not cleaned, they can have all kinds of forest pests or strawmen, which will eat the mushrooms with gusto and destroy your catch. Just like worms! That’s why it’s important to perform basic cleaning of individual mushrooms already in the forest, this will save you a lot of work at home and you’ll know that you only have healthy and tasty mushrooms in your basket. It’s a pleasure to cook with them!

Read also

Read also

Beware of hidden sugar in food. In addition to obesity, serious diseases also begin to develop

Mushrooms for health

  • Thanks to the substances found in mushroom fruits, they support immunity, lower blood pressure and the level of harmful cholesterol
  • Most edible mushrooms have anti-cancer effects
  • They contain a large amount of fiber, they act as a prevention of colon cancer
  • They rid the body of pathogens such as free radicals and toxic metals
  • Bronze mushroom supports the activity of the spleen, improves digestion and regenerates the kidneys
  • Spruce mushroom cures stroke and woody limbs
  • Boletus improves digestion
  • Foxglove improves eyesight and treats infections of the respiratory and digestive systems
  • Excrement supports digestion, loosens mucus, is suitable for treating skin diseases and for detoxification
  • Giant puffball has astringent, analgesic and anti-inflammatory effects
  • The stink snake improves blood circulation, cleans the lungs and cures rheumatism

Duck breast on cumin mushroom sauce with potato and berry dressing

The combination of duck breast and mushroom sauce with potatoes is not surprising, but at the end of it all with a fruit dressing? If it’s from berries, why not? Still, you stay in style.

Preparation time: 30 minutes, cooking 60 minutes

Read also

Mental toughness

Read also

Strengthen your mental resilience! A psychologist advises how to do it

Ingredients for 4 servings:




Source: Dobro jedlo magazine

  • 2 large duck breasts with skin
  • 250 g of floury potatoes
  • 2 sprigs of thyme
  • 1 sprig of rosemary
  • 1 clove of garlic
  • 60 g of softened butter
  • 3 eggs (yolks and whites separately)
  • 1/2 teaspoon of granulated sugar + additional to taste (honey)
  • 60 g of semi-group flour
  • 200 ml of milk
  • powdered sugar
  • 500-750 g of cleaned mushrooms (cut into larger ones)
  • 1/2 teaspoon ground cumin
  • meat or mushroom broth
  • cooking cream
  • 1 glass of canned forest fruit with juice (blueberries, cranberries, blackberries)
  • salt
  • ground pepper

Read also

Growing herbs has its own rules

Read also

Do you grow herbs? Think about combinations, suitable habitats, but also wintering

Method:

1. Boil potatoes in their skins in salted water, drain, let the steam escape and cool. Peel them and cut them finely.

2. Clean the duck breast, cut the skin on the grill with a sharp knife (for faster frying of fat and crispy skin). Be careful not to cut the meat. Season the breast with salt and pepper and place skin side down in a hot pan (without added fat). Reduce the heat, add the thyme, rosemary and garlic to the pan and cook the breasts over low heat, skin side down, for 8 to 12 minutes, depending on the size of the meat. The crispy crust should be a dark caramel color at this stage. Turn the breast over and bake for 4-5 minutes. The meat should remain pink inside, with a temperature in the thickest part of 60°C. Place the roasted breast on its side on a plate, skin side up.

3. Pastry+: In the meantime, beat the softened butter with the egg yolks (they must be at room temperature!), a pinch of salt and half a teaspoon of sugar until pale foamy. Add the grated boiled potatoes and flour, gradually add the milk and at the end gently mix in the previously beaten egg whites. At this point, the batter should be slightly thicker than pancake batter.

4. Put it on a heated wide pan (diameter 28 cm) coated with fried duck fat, reduce the heat and fry the dough on moderate heat until it turns light brown. Turn the dough over (it helps if you cut it in half in the pan first) and fry the other side as well. Turn it out onto a work surface and pull it apart with forks. Return to the pan and lightly caramelize the pieces with a little powdered sugar.

Read also

Diet affects our mood

Read also

25 Antidepressant food: Releases the happy hormone and important vitamins

5. Drain the excess fat from the pan, wipe it with a paper towel and quickly fry the cleaned and chopped mushrooms with ground cumin in it. Pour over the broth. Thicken the sauce by boiling or adding cooking cream.

6. Fruit dressing: Thicken forest fruits by cooking. If necessary, sweeten a little with honey or another sweetener.

7. Cut the duck breast into thin slices and serve with mushroom sauce. Add mashed potatoes and serve with forest fruit dressing.

The best sauce is made from fresh mushrooms

If you do not pick mushrooms and have a supply from family in the freezer, or you collected and dried mushrooms last year and need to process them, feel free to use them in the sauce. However, it is best to soak the dried mushrooms for a few hours beforehand. You can achieve a delicate light sauce by adding only real, so-called white mushrooms, which have a minimum of colors. If you add something darker under the belly, the world definitely won’t fall apart. The taste and color of the sauce will be slightly different, but also excellent.

Wild mushroom and veal risotto

A perfectly prepared risotto is a delicacy, but the mushrooms and tender veal make it a divine experience.

Preparation time: 20 minutes, cooking 50 minutes

Read also

Sweat

Read also

Treat excessive sweating with food! What to eat and what to avoid?

Ingredients for 4 servings:




Source: Dobro jedlo magazine

  • 500 g of veal (thigh, loin)
  • 300 g or more of cleaned forest mushrooms
  • 5 medium-sized shallots
  • 300 g of rice for risotto (Arborio)
  • 150 ml of dry white wine
  • 1 liter of boiling broth
  • 150 g Parmesan + for sprinkling
  • salt
  • pepper
  • oil and butter
  • salad and edible flowers for decoration

Method:

1. Cut the meat into thin slices and gently pat it over the stronger plastic. Coat with oil, salt, pepper and quickly fry in oil on both sides in a pan. It may remain slightly pink inside. Take it out and put it on a plate.

2. Add butter or other oil to the pan and fry finely chopped shallots, followed by chopped mushrooms. Salt and pepper. The mushrooms will release water, cook them until almost all the water has evaporated.

Read also

Broken heart syndrome is similar to a heart attack

Read also

There is a broken heart syndrome. Looks like a heart attack

3. Add the rice and stir (1-2 minutes) until coated with oil. Pour in the wine and let almost everything evaporate. Then pour boiling drained broth over the rice in parts, stirring occasionally. Continue until cooked to a bite. Towards the end, add the meat slices to the risotto (including the juice from the plate).

4. Boil briefly, set aside, add a lump of butter and a portion of finely grated parmesan cheese. The risotto should be properly salted and semi-liquid, not thick or too thin.

5. Sprinkle the risotto with parmesan cheese, add leaves of your favorite salad and decorate with edible flowers.

The most commonly collected mushrooms? Mushrooms of course

More than a hundred types of mushrooms grow on our territory, and among them you will find edible, inedible, poisonous and protected ones.

Most people know the so-called bad mushroom only as the gall fungus, which is sometimes mistakenly called Satan. However, there are more inedible or poisonous mushrooms.

In general, you should avoid white-gray or red-purple hat mushrooms. Among the inedible ones are, in addition to the gall bladder mushroom, the honey mushroom and the chanterelle mushroom. Both have a gray hat, yellow pipes and blue colors. We also do not recommend eating porcini mushrooms. Both have a light brown hat, yellow flesh, they smell unpleasant, and their smell becomes even more intense when cooked.

And how to recognize those mushrooms that are even poisonous? All five types of poisonous mushrooms are blue in color. Whether it’s a red mushroom, a purple mushroom, a Le Galové mushroom, a Moser mushroom or the unknown poisonous one: Satan’s mushroom.

Source: www.vlasta.cz magazine Vlasta, Gourmets, Good food

Read also

Dealing with stress is sometimes difficult

Read also

Are you choleric? Control your anger. A tantrum room will help, but so will communication

Read also

Argument in the kitchen

Read also

Young maid or nasty mother-in-law? No way, a relationship can be destroyed by a simple diet

Read also

Memory can be strengthened

Read also

Strengthening memory: put away mobile phones, tablets and pay attention to what you eat

Leave a Comment

Your email address will not be published.