Krowy Morda, Kolczak, tile spoon or simply a spruce deer is a fungus commonly found in Poland, although until 2014 it was on the list of endangered species. Today you can easily find them in the mountains, especially in coniferous forests. It is not as popular as chanterelles or panties, but it is worth trying it in the kitchen, because aromatic dishes with his participation are unique. Check how to prepare a spruce deer and bring out the best of it.
The spruce deer, as the name suggests, creates a micory with spruces, which is why it is under these trees it occurs individually or in groups. In his search It is worth going in August. In favorable weather conditions, You can collect it until November.
Spruce deer, tile deer, belongs to the family of spikes (bannerceae). Grows near sprucesso the easiest way to find it in spruce and sterile forests in the southern mountain areas of Poland.
Although novice mushroom pickers will probably skip him, looking for chanterelles or plugs, it However, it is worth getting to know this fungus and use in the kitchen. Why? There is probably no better ingredient for vegetarian mushroom tripe. You can feel their slightly resinous aroma in the forest. They have a spicy taste. The older the specimen, the more bitter and sipping, so it’s worth reaching for these youngest .
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Spruce deer is a valuable mushroom mainly in terms of culinary valuesbut it is not completely free of nutritional value. Is a product low -calorie containing fiber and minerals, such as potassium, magnesium and phosphorus.
Spruce You will recognize after a characteristic hat and spikes. Young specimens have a small, semi -circular hat with rolled up edges. Over time, the banks are developing, and the oldest specimens can have a hat with up to 30 cm wide. On top, characteristic scales are visible, which slightly stand out and concentrate concentrically inside, to a small cavity. They look like tiles – hence its name roofing.
From below, the mushroom has no plaques or tubes, only small spikes. They are fragile and easily break. At the beginning they are small, very compressed and white, over time they extend, spread and darken. They can reach a length of up to a centimeter. The mushroom shaft is short, but full, hard and velvety.
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Spruce deer looks almost the same as another fungus from this family, e.g. pine. It is also easy to confuse him with a baking deer or bitter deer found in deciduous forests. Due to the spikes under the hat, it can also be mistaken for Scress – Although it is edible, it’s not tasty.
Spruce deer is similar to a poisonous mushroom – Tiger’s geese. Its consumption can be very dangerous to human health. If you are not sure – ask a more experienced mushroom picker or take a doubtful specimen to the nearest sanitary and epidemiological station.
Like any other edible mushroom, Sarniak can be frying, cooked or stewing. It is also often dried and crushed to obtain aromatic spice. Sarniak tastes great in soups, pasta sauces, risotto or as an addition to vegetarian tripe. His elastic flesh and a slightly spicy, earthy aroma Fits perfectly with meat dishes.
Before you add it to your dish – Prepare it as follows:
- Take the hat off the shaft,
- With the help of a small knife, get rid of the spikes from under the hat. Be careful because the pulp is easy to crumble,
- Rinse the mushrooms under running water and set aside to dry.
You can prepare a spruce deer, just like you can – fried alone in breadcrumbs. Due to the strong aroma of the deer to season, just use a little salt and pepper.
Source: NowowoPuje.pl
