Although this mushroom has a funny name and often makes a smile, it can actually be really valuable. Many mushroom pickers pass by him, focusing on the mushrooms or the plugs. And yet in the kitchen he can bring a lot of good if we give him a chance.
During mushrooming, we most often enjoy the prue, mushrooms or buttermilk. But sometimes, walking in a damp forest, we come across something less obvious – a slim mushroom with a brown hat, growing among mosses and in wetlands. This is Bagniak. What is this mushroom? The name sounds familiar, but for many it is still a mystery. Bagniak’s hat has different shades of brown and gray, it can be slightly sticky and shiny after the rain. The shaft is light, often with a pattern, and the plates change the color from cream to darker, brown. And here the question arises.
Everyone who goes to mushroom picking knows that, along with well -known species, there are always those that raise questions and doubts. Burning This is one of these mushrooms, because it looks interesting, grows in characteristic places, but rarely lands in mushroom pickers. Is Bagniak a good mushroom? The answer is: yes, it is a dining and valued species in the kitchen, although it can be underestimated. The taste is slightly inferior to the boletus, but well prepared can surprise. It is worth knowing that older fruiting bodies have a mucous, sticky skin, which is best removed before cooking. Then the mushroom becomes lighter and more delicate. Bagniak is great for stewing, frying and marinating.
In some regions, it is even called “honey”, and in the past it enjoyed greater popularity than today. Perhaps he rarely goes to baskets because of its less effective appearance and the fact that in moist forests it is easy to make a mistake with other species. One thing is certain, it is a safe and tasty mushroom. It is worth giving him a chance, because although there is no such fame as Borowik, in sauces, soups or as an addition to dishes it can positively surprise. Bagniak proves that the most popular species are not always those that taste best.
And if you find a beautiful specimen, the question will arise, What to do with Bagniak? Its taste is delicate, slightly nutty, which is why it works great in both preparations and home dishes. The easiest way is marinating. It is worth trying a classic recipe for mushrooms in vinegar or, in a slightly different version, mushrooms in brine. Zalewa emphasizes the taste of Bagniak and makes you reach for a jar full of forest memories in winter. The second proposal is something more full -bodied, i.e. sour soup with mushrooms. Bagniak adds this traditional forest butt, enriching its aroma and structure. It’s a great way to give a classic dish a unique character.
Edible swamp may not be as popular as a sneakers or a pyrchy, but properly prepared can surprise with taste. The most important thing is to recognize him well, then you can easily enjoy his presence in the kitchen. So it’s worth, instead of waving your hand at less known species, take a closer look at them. This inconspicuous mushroom, although rarely goes to baskets, can become an interesting variety in your kitchen. All you need is a bit of knowledge and courage to discover its taste and possibilities.
Sources: SMERER.PL, Naz Nazpuje.pl
