Mushroom poddubniki, considered conditionally edible, grow in sparse mixed forests, often on the edges or the edge of the forest. Collect them from July to September.
It is easy to distinguish the subdisturbing from other mushrooms bythick, velvety, fleshy cap, which may be olive-brown, brown or yellowish-brown. This mushroom has a dense lemon-yellow flesh, which, when cut or fractured, quickly acquires a blue tint.
Yellow-orange cylindrical leg reaches 15cm long, cap - 20 cm in diameter. Poddubniki have excellent taste characteristics, therefore, is widely used for cooking various dishes, including soups, salads, sauces. They are also salted, pickled and dried for the winter, and the whole mushroom is used: the leg and the cap.
Mushroom Podubnik: how to cook and process
After collection, the mushrooms must be quickly processed.It is known that they are very poorly stored and quickly deteriorate even in the refrigerator. Therefore, it is desirable to engage in processing no later than 4 hours after collection. If you buy poddubniki, then choose strong, beautiful, young copies, without dark spots and wormholes. How to properly handle poddubniki: it is necessary to clean them from the ground and sand, rinse under a gentle stream of running water. Use a sharp knife to gently scrape the top layer of pulp. After the whole batch of mushrooms has been cleaned and washed, you can start boiling. We advise you not to neglect this procedure! Place the poddub mushrooms in a saucepan with salted water and boil them for 20-25 minutes. Remove foam regularly. After that, put them in a colander and leave alone for a while.
Mushroom underbones: cooking in the oven with sour cream
После остывания и стекания лишней жидкости cut mushrooms into small pieces. Pour some vegetable oil into the pan and fry the mushrooms in it for 10 minutes over medium heat. Add there the onion, cut into small cubes. Cover the pan with a lid and stew for another 10 minutes, not forgetting to stir the subdued mushrooms from time to time. Lubricate the saucepan with butter and transfer fried mushrooms and onions to it. Separately, heat the sour cream and pour it in there too. Take a clove of garlic, grind it in a garlic and sprinkle our fragrant creamy mushroom mixture. Grate the hard cheese and place it in a saucepan. Place the container in an oven preheated to 200 ° C and bake the ingredients for 20 minutes. Before use, sprinkle mushrooms with chopped greens. Serve with pasta.
Another delicious recipe: mushrooms poddubniki with potatoes
After pre-boiling, leave the mushroomsin the colander to cool. Then cut them into cubes and spread them in a pan with sunflower oil. We clean the potatoes, cut them and add to the mushrooms. There we also add finely chopped onions. Fry until done, not forgetting to constantly stir. Salt and pepper, add spices to taste. When serving, you can flavor the dish with sour cream and garnish with dill and parsley. To taste the poddubniki somewhat resemble porcini mushrooms, so it is strongly recommended to try them in fried form. Enjoy your meal!
