Autumn mushroom variety

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Either nature decided to have mercy, or the rains helped, or it was just how it was planned this year – but the first real mushrooms appeared in the forests near Moscow only at the end of September.

The sun is still warm, the viburnum is already ripening, there are still rare flowers, they continue to delight with the chirping of birds, but the main thing is that objects of quiet hunting have appeared. Let not everywhere and quite a bit, but it’s still better than it was this summer – a couple of chanterelles and one or two boletus for each mushroom picker.

The end of September is on the calendar, and there are still no autumn mushrooms in the forest. There are royal ones, summer ones are rare, but they are found, but those very small ones, with the little finger, which are so good for pickling, are not in sight. We wait, we believe and we hope…

The royals hid in a secluded place – in the roots of a birch felled by the wind, and if not for many years of mushroom experience, I would hardly have noticed them. But the “cheesy” smell was caught by that part of the body that is responsible for the scent, and a sharp knife completed the job – several dozen of the most beautiful, young mushrooms “landed” at the bottom of the basket.

Summer mushrooms did not hide from anyone and nowhere. The whole family basked in the autumn sun, having chosen a fallen tree. Thin legs, beautiful hats and an incomparable aroma – and now two decades have joined the royal mushrooms in my two-bucket basket.

I met only one boletus, but at the very beginning of my mushroom path this morning. He proudly showed off at the very first edge at the entrance to the forest. Having talked (I always do this – my uncle forester from the Ukrainian village of Batsmany taught this more than four decades ago) with one of the most beautiful representatives of the mushroom variety, I carefully cut it off and placed it in an empty basket at that time.

Well, “relatives” according to the mushroom hierarchy – boletus boletus that day I met strictly one at a time, but always beautiful and stately. And one of them looked like a prince in a black tuxedo.

Considering the small amount (although the point is not at all in it, but in the “operation” for picking mushrooms) of the collected healthy food, I offer several recipes for their preparation. To, as they say, “learn the material.”

Fried royal mushrooms:

Peeled and selected from forest leaves and twigs, cook the royal mushrooms twice for 15 minutes, each time changing the water. Then fry until golden brown, adding a couple of cloves of garlic there, and at the end sprinkle with herbs. After 15 minutes of frying, pour the cream into the pan and cover with a lid for 10 – 15 minutes – this is important and mandatory, otherwise the cream will separate. After the time has passed, sprinkle with grated cheese, and you can either serve the guests on the table, or quietly eat it alone.

Cream of boletus soup:

First you need to boil the mushrooms, having previously cleaned them – cook for half an hour. While the mushrooms are cooking, peel the potatoes, cut into medium pieces and cook. In parallel, finely chop the onion and fry it in melted butter until translucent. We put the finished mushrooms to the onion and simmer for about 20 minutes. As soon as the potatoes are cooked, grind it together with the mushrooms with a blender. At the last stage, add the resulting mashed potatoes to the water from under the potatoes and bring it to a boil. Remove the pan from the heat and carefully, stirring all the time, add the cream. Soup puree from boletus, with one boletus, is ready – you can delight your loved ones with a fragrant, delicious and high-calorie product of a culinary miracle.

Vladimir Sabadash.

Author’s photo

Message Autumn mushroom variety first appeared on Moscow truth.

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