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“Now there are many boletus in the forests, the silkworms are already starting to sprout, later the green will grow; there will be until the snow and frost stop the growth. So the season is still long enough, if the climate allows it. The most important thing is that it rains, because the fungus needs water. Otherwise, the worms will tear off their stems, “says V. Daugudis, director of the Krembliai mushroom team.
Brigita Baratinskaitė, Head of Maxima’s Food Production Department, advises not to experiment in the forest and to collect only the mushrooms that you really know and know. “There are people who collect rarer and less familiar mushrooms, hoping to make more gourmet dishes. However, these mushrooms are easy to mistake for poisonous. Therefore, it is best to collect those mushrooms that you know well. For example, boletus, squirrels and oregano are the easiest to recognize, ”he says.
Those who don’t like mushrooms or don’t have time for that time in the aforementioned Lithuanian retail network can choose from a wide range of fresh and frozen mushrooms.
“We offer our customers a very wide range of fresh and frozen mushrooms, from champignons, frozen forest mushrooms to exotic ones that do not grow in Lithuania. It is true that fresh mushrooms are more popular with buyers than frozen ones. We notice that the demand increases more, when the stocks accumulated during the warm period of the year can end, when the winter holiday season arrives, fresh mushrooms are more popular in December and frozen ones in December, January ”, says Ernesta Dapkienė, Director of the Department of Communication and Image.
Mushrooms with buckets and knives are scary
When you are ready to pick mushrooms, V. Daugudis first advises you to know exactly which forest you are going to and to take an interest in the climate; You will be able to choose the right footwear and clothing accordingly. It should not be too thick so as not to restrict movement or twist when walking. It is also important not to forget the mosquito and tick spray and, of course, the basket.
Is a bucket or a bag suitable? “The mushroom should never be placed in a plastic container, the best is a wooden basket. First, the garbage is spilled. Also, if a fungus sprouts out of a hot bucket, the worms start attacking it, attacking other fungi, ”explains the fungus.
Of course, mushrooms are best collected only healthy. If you also take the worms, it is better to put them separately or at least separate them before going home so that the worms do not eat the healthy ones.
Another common mistake mushrooms make is using a knife. According to V. Daugudis, autumn delicacies should not be cut, only mushrooms are harvested. “By carefully inserting the finger, the fungus sprouts very well. When pulled out, the remaining hole in the moss or soil should be pressed with a finger so that the fungus does not dry out and is not attacked by pests, says the interlocutor. “After the fungus is cut, its stem continues to grow, it begins to taste, rot and rot the fungus.”
The mushrooms will be enough for everyone.
An experienced mushroom advises that the forest be dimly lit, not only because there is less competition, but also because mushrooms grow throughout the day. Of course, they grow more slowly at night, but nights are long and they come out more easily when moss is exposed.
And even if you already come across other mushrooms in the forest, that doesn’t mean you won’t find mushrooms. “There is no mushroom that collects all the mushrooms. They are left behind, I myself go back to the same track that I already walked, they multiplied, and I am surprised how I could have lost such a large mushroom”, smiles V. Daugudis.
Mushrooms should be cleaned and treated as soon as possible, preferably as soon as you return from the forest, as you can only find the remains of a worm feast the next day.
Frozen, dried, marinated, or eaten right away?
According to B. Baratinskaitė, Head of the Food Production Department, it is always possible to use leftover mushrooms wisely.
“It used to be popular to marinate mushrooms, there are many different recipes for that. It is true that it takes longer, in addition, pickled mushrooms change their taste and smell. As a result, more and more people freeze mushrooms; both green and cooked mushrooms are suitable for this purpose. Another alternative is to dry the mushrooms. There are special vegetable dryers for this, and dried mushrooms are perfect for flavoring soups and other dishes, ”says B. Baratinskaitė in a press release.
But the most delicious dishes with fresh mushrooms. If you return from the forest with a basket full of boletus, we invite you to try the following recipes:
Boletus stew
Will need: 230 g of fresh boletus (also suitable for freezing), 30 d. dried and powdered boletus, 45 g of olive oil, 1 red pepper, 1 green pepper, 1 medium carrot, 2 tbsp. š. tomato puree, 3 cloves of garlic, a pinch of powdered smoked paprika, 125 ml of non-alcoholic dry red wine, 230 g of rice, 1.5 liters of vegetable broth, a small cauliflower, cut into small inflorescences.
Thinly cut the small boletus by cutting along the stem and the top. Just fry them in the skillet until golden brown and remove from the pan. Sauté the minced garlic, the thinly sliced carrots, the minced peppers and all the remaining small mushrooms in the same oil. While the vegetables are roasting, bring the vegetable broth to a boil along with the dried boletus powder.
Put the crushed tomatoes in the pan, season the roasted vegetable mass with smoked peppers. Add the rice to the pan, fry for a minute and pour in the non-alcoholic red wine. Stir for a few minutes, stirring, and then add the broth. When the stew boils, season with salt and stir. Cover the stew pan with a lid and cook for 10 minutes over medium heat. Add the cauliflower inflorescences, but don’t stir the stew. After 5 minutes, place the roasted boletus on top, cover with a lid, remove from heat and leave to rest for a few minutes before serving.
Croquettes with mushrooms
Will need: 200 g of fresh boletus (also suitable for freezing), 50 g of olive oil, 100 g of butter, 30 g of onion, 170 g of flour, 800 ml of milk at room temperature, a pinch of ground nutmeg, a pinch of salt, 1-2 beaten eggs, for breadcrumbs, 300 g of olive oil for cooking.
Fry the chopped mushrooms with 20 olive oil in a hot pan for 3 minutes, remove the fried mushrooms and pour the remaining 30 g of olive oil into the pan, add 100 g of butter and add the chopped onions and fry for about 3 minutes until transparent, stirring constantly. Add the flour to the pan and fry for another 3 minutes.
Pour in the milk, season the mass with a pinch of ground nutmeg and salt, stirring constantly. After 30 seconds, add the roasted boletus and fry for about 7 minutes, stirring constantly. Put the resulting dough in a pastry bag and let it cool. Form the croquettes into the desired shape, roll them in egg whites and breadcrumbs, cook in hot olive oil.
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