For lovers of fresh mushrooms, the holiday is the beginning of a really tasty period! You can already count on a plentiful harvest of common, but so loved by us, hens.
The first tubular mushrooms also appear, including delicious butterflies. The menu after the holiday mushroom picking is offered by the Knorr chef, Piotr Murawski.
Chanterelles - aristocrats among mushrooms
Chanterelle , commonly known ashen , is a true aristocrat among mushrooms. It is treated royally by gourmets because of its wonderful, strong taste, delicate aroma and a multitude of uses in the kitchen. As Piotr Murawski, the Knorr chef tells us, chanterelles can be prepared in many ways - fresh ones will be perfect for frying and cooking ( although then you have to be careful not to make them bitter). Chanterelles will taste great in dozens of different dishes.
Piotr Murawski recommends making soups with chanterelles - in this application their delicious taste is clear and provides an intense aroma of dishes. “In order for the soup to be truly aromatic with the full mushroom flavor, we should start its preparation by boiling the stock, and the mushrooms are best added in the last stage of cooking. To enhance the flavor, you can also fry the mushrooms just before adding them to the pot "- the expert advises.
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Alsochanterelle sauceis a real culinary delicacy! It will be a great addition to fried, baked or grilled meats. Goes well with beef, pork and game. The chanterelle sauce is also worth trying with roasted trout. Chanterelles simply slightly fried in butter or scrambled eggs with chanterelles can also be homemade delicacies. These mushrooms can also be used as an addition to pasta dishes, such as tagliatelle with chanterelles and zucchini.
Maślaki - for aromatic soups
As early as in July, butterflies may also be found in our baskets during mushroom picking. They are stickya skin covered with mucus, which is best to peel them before using these mushrooms in the kitchen.
Piotr Murawski, the chef of Knorr, recommends buttermilk mainly for cooking - they guarantee the soup an intense mushroom flavor. Therefore, it is worth adding them not only tomushroom soups , but also vegetables - even a small amount of them increases the taste. "It is important to use fresh mushrooms - although now, thanks to freezing, we can use them in the kitchen all year round, after defrosting they lose almost half of their original taste" - advises the expert.
We also lovestewed buttermilk , e.g. in cream, and fried with onion. Mushroom sauce made on their base also tastes great.
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