Mushrooming is gaining momentum in Polish forests. The collections dominate Beloved puffs, chanterelles or classic buttermilk. Few, however, pay attention to his relative, who is Full of taste, easy to process and perfect for marinating. Of course, we are talking about Maślak, who has been slowly gaining recognition among experienced mushroom pickers over the years.
Maślak Pstry (Latin Suillus Variegatus) is a common in Polish forests A fungus belonging to the buttermilk family. For many mushroom pickers, it may be known under such names as Bagniak, honey or too Twardzioszek.
It is characterized by a hat with a diameter of 4 to 12 cm with a yellow-brown color, sometimes falling into an olive shade. “Pstry” pattern is its characteristic feature. In addition The surface of the hat is dry and matte, As a result, during the respection of these mushrooms, you do not need to be tired of pulling the slippery skin, as is the case with other buttermilk.
The tubes underneath the hat are yellow, sometimes taking a rust color. They darken with age. The core of the mushroom, however, is stocky and cylindrical, with a color similar to a hat. Through the appearance, he can easily be mistaken for the nineteenth, That is why it is worth paying attention to dry skin, because it allows them to distinguish them. Importantly, Pstry butter does not have its poisonous doubles, So you can safely reach for it during mushrooming.
See also:
Pstry butter is a common species in Polandand despite this, mushroom pickers often skip him. Most often it can be found in coniferous forestsespecially in pine forests. He loves sandy and dry soils, especially those that lie in sunny places on the edges of forests and paths. The largest rash of this species falls, among others, in September.
So it is worth going to pine forests at this time, because there is a great chance that you will find Bagniak there. It often grows in groups, which makes it easy to fill the whole basket. Unfortunately, a lot of mushroom pickers still skip him, because they consider him a fungus with a bland taste. After proper processing, however, it can become a unique ingredient in your kitchen, so it’s worth giving him a chance.
Check also:
One of the reasons why Pstry butter is a good choice, is Ease of cleaning and extraordinary universality in the kitchen. Lack of slippery skin is a huge plus, which allows you to easily marinate these mushrooms. In addition A delicate and slightly nutty taste It blends well with numerous additions and dishes.
Pstry butter is one of the better choices when it comes to marinating. The firm flesh retains its structure well in vinegar. It does not fall apart and is perfectly connected with spices such as bay leaf or allspice. If not marinated, They taste well cooked, fried, stewed or dried. Served with onions or in the form . They can also be used to prepare soup or stuffing for dumplings.
