How To Eat Mushrooms In The World

Victoria Aly Author: Victoria Aly Time for reading: ~7 minutes Last Updated: December 06, 2022
How To Eat Mushrooms In The World

CHAPTERS (Table Of Contents)



Chefs from different countries share their knowledge about mushrooms and interesting dishes.

Ukraine

More than in the country, wild mushrooms are collected only in China. There they are not only eaten, but also used for traditional medicine.

It's hard to believe, but mycologists even talk about edible mushrooms. There are about 20 species of them, but few people know about them at the moment, because they are easily confused with poisonous ones.

 

Mushrooms are divided into those that are salted and pickled, and those that can be used for cooking. There are also seasonal ones. The season of fresh porcini mushrooms , depending on the weather, lasts up to 4 months, chanterelles - 2-3 months, then they can be found frozen or pickled. Fresh milk cartilages are almost never sold - they are immediately salted. White mushrooms are versatile, they are suitable for soups, pasta, and pies. They even make candies. Salted mushrooms go well in salads and snacks, they can be used to cook soups and stews, add to brine and even fry.

 

Salad with mushrooms

  • Potatoes - 80 g.

  • Salted milk cartilage - 40 g.

  • Pickled chanterelles - 40 g.

  • Green peas - 30 g.

  • Red onion - 15 g.

  • Lettuce leaves - 15 g.

  • Dill - 5 g.

For the sauce
  • Creamy horseradish - 1 tbsp.

  • Grain mustard - 1 tbsp.

  • Fragrant sunflower oil - 100 ml.

  • Salt, sugar, pepper, vinegar - to taste.

Mix all the ingredients for the sauce. Bake the potatoes, break them into small pieces and fry them with rosemary and garlic, add salt, and add green peas at the end. Cut the red onion, tear the lettuce and dill. Mix with warm potatoes, add milk cartilage, chanterelles and season with sauce.

 

Pasta with mushrooms

For the dough
  • Flour - 290 g.

  • Semolina - 227 g.

  • Yolk - 175 g.

  • Whole egg - 2 pcs.

Mix all the ingredients and knead to a dense, uniform dough. Place in the refrigerator for an hour. Then roll out thinly and cut. Boil the pasta in salted water for 2 minutes.

For the sauce
  • Assorted mushrooms (preferably white, chanterelles, porcini mushrooms) - 90 g.

  • Shallots - 20 g.

  • Garlic - 1 clove.

  • Thyme - 1 sprig.

  • Mushroom broth - 70 ml.

  • Olive oil - 50 ml.

  • Parsley - 5 g.

  • Salt, pepper - to taste.

Clean the mushrooms . If you use sorrel or white, you need to boil them in a small amount of water with the addition of a bay leaf, allspice, greens and salt. At the same time, the mushroom broth will turn out. Fry the prepared mushrooms with finely chopped onions. Add a clove of garlic, a sprig of thyme, and mushroom broth. Evaporate for 5 minutes, then add olive oil and mix vigorously (the sauce will thicken). Add cooked pasta, sprinkle with chopped parsley before serving.

 

Poland

Mushrooms have long been valued in Poland for their taste. Dishes created on the basis of forest mushrooms or with the addition of them are typical of Polish cuisine. Forest mushrooms add character and expressiveness to the dish , mainly due to their rich taste and aroma. Many types of edible forest mushrooms grow in Poland , but the most valuable are porcini mushrooms , boletus mushrooms, porcini mushrooms, buttercups, chanterelles, chanterelles, etc.

Previously, mushrooms were traditionally eaten immediately after harvesting. They were baked on a bonfire, sometimes topped with lard. They were strung on a stick and placed on hot stones near the fire. Fresh and salted mushrooms were also baked and fried at home using lard, bacon, or butter mixed with eggs. Often they served peasants and shepherds as a substitute for meat - they mixed mushrooms with boiled potatoes or served with bread.

In Poland, mushrooms are most often dried, pickled or cooked on fire. You can make many things from mushrooms : sauces, minced meat for dumplings, soups, use as an addition to other dishes , such as scrambled eggs or potato dumplings. Fresh forest mushrooms are unsurpassed, even if they are simply fried or stewed in oil with onions and spices. Speaking of Polish cuisine, one cannot fail to mention its characteristic nutritious, tasty and healthy sauces, among which wild mushroom sauce is one of the tastiest.

One of the most popular dishes is undoubtedly mushroom soup. It has a great taste both prepared from fresh and dried or frozen mushrooms .

It should be noted that mushrooms are the main product used for cooking at Christmas. Red borscht, enriched with the taste of dried mushrooms , is often prepared for Christmas Eve. Most Poles will say that borscht with mushroom ears (so called mushroom dumplings ) is a traditional dish for Christmas Eve and Christmas.

 

Homemade mushroom soup

For 4 servings
  • Fresh porcini mushrooms - 200 g.

  • Peeled potatoes - 100 g.

  • Peeled onion - 50 g.

  • Processed cheese - 50 g.

  • Vegetable oil - 20 ml.

  • Butter - 20 g.

  • Cream 33% - 100 ml.

  • Water - 600 ml.

  • Salt, ground black pepper - to taste.

  • Dill for garnish.

Cut the potatoes into 2x2 cm cubes. Cut the porcini mushrooms into 4-6 (depending on the size) parts, slices. Cut the onion into small cubes. Grate the cheese on a coarse grater. Heat vegetable oil in a saucepan, fry the onion until softened, add butter and add chopped mushrooms . Fry for another 5-7 minutes. Add water, bring to a boil, add potatoes and cook over low heat for 10-12 minutes. Then add the grated cheese and mix thoroughly until the cheese is completely dissolved. Bring to a boil, add cream, boil for 3-5 minutes. Season with spices to taste. Leave to infuse for 10-15 minutes. When serving, sprinkle with chopped dill.

 

Dumplings with mushrooms

For the dough
  • Flour - 630 g.

  • Milk - 300 ml.

  • Salt - 4 g.

  • Egg - 1 pc.

  • Vegetable oil - 20 ml.

To prepare the dough, sift the flour through a sieve, mix warm milk with an egg and salt, add the resulting mixture to the flour, mix thoroughly until a homogeneous mass without lumps is obtained, add oil and mix again until the oil is completely absorbed by the dough. Cover the dough with a clean cloth and let it rest for 20-30 minutes. Meanwhile, prepare the filling.

For the filling
  • Birch trees - 700 g.

  • Peeled potatoes - 200 g.

  • Onions - 300 g.

  • Butter - 100 g.

  • Vegetable oil - 50 ml.

  • Salt, ground black pepper - to taste.

Boil the potatoes until ready and mash them into a puree. Cut the onion into small cubes, cut the birch trees into thin slices. Heat the vegetable oil and butter in a saucepan, fry the onion until golden, add the mushrooms and fry until golden. Mix the resulting mushroom mince with mashed potatoes, season with spices.

Roll out the dough in small portions on a flat surface into thin layers, and use a glass to cut circles of 8-10 cm from them. Put the filling in the center of the circle and fold it in half, pinch the edges.

Drop the dumplings into boiling salted water and cook over low heat for 5-7 minutes. Place the finished dumplings on a plate, season with butter, and serve with sour cream.

 

Italy

If you think that mushrooms are collected and eaten only here, you will be surprised. In Italy, everything is also fine with this product. And very interesting and tasty mushrooms grow in Italian forests . In addition to the popular porcini mushrooms (their Italian variety is called porcini), there are such amazing species as mazza di tamburo - these mushrooms have large flat caps, they are usually rolled in flour and breadcrumbs, fried in a pan and eaten like schnitzel. Or ovuli mushrooms , in shape they resemble an egg. By the way, the product is quite expensive: a kilogram costs about 60 euros. These mushrooms are ideal in the form of carpaccio. Fresh, raw, they can be served together with meat - it turns out very tasty.

 

Salad with poached egg and porcini mushrooms

  • Fresh porcini mushrooms - 100 g.

  • Parmesan - 15 g.

  • Garlic - 1-2 cloves.

  • Extra Virgin olive oil - 15 ml.

  • Egg - 1 pc.

  • Botarga - 5-7 g.

Slice the mushrooms thinly with a knife, season with parmesan, olive oil, black pepper and a small amount of garlic, ideally baked or confit garlic. We put a poached egg in the middle of the plate, surrounded by a salad of seasoned mushrooms . Rub a little botarga on top.

 

Grilled mushrooms with Salsa Verde sauce

  • Any mushrooms with a dense texture: boletus mushrooms, porcini mushrooms or porcini mushrooms - a few pieces.

  • Parmesan or pecorino - to taste.

  • For the salsa verde

  • Parsley - 100 g.

  • Anchovies - 20 g.

  • Olive oil - 1 tbsp.

  • Boiled yolk - 1-2 pcs.

  • Garlic - 1-2 cloves.

  • White bread soaked in wine vinegar - 50-70 g (only the pulp is needed).

  • Wine vinegar - 2-3 tbsp.

Mix all the ingredients in a blender to a uniform texture.

Grill mushrooms , top with sauce and sprinkle with grated parmesan and pecorino.

 

 

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