Mushrooms – some like to eat them, others only collect, and some successfully combine both of these activities. One of the tastier and more valued specimens, began to appear in Polish forests, grandmothers often prepared him like “pork chop”. Of course, we are talking about Czubajka Kania. This tasty mushroom has grown in some voivodships. Where to look for him?
Groups of mushroom pickers on social media were circulated – Czubajka Kania appeared in the forests. Most reports appear from northern Polandsome also indicate eastern regions, including from the Warmian-Masurian, Greater Poland, Kuyavian-Pomeranian, Pomeranian, Podlasie and Lower Silesian Voivodships. Mushroom pickers sometimes indicate specific regions, including He is a forest of Zielonka.
It is a bit worse in the south of Poland, but the last days have brought a lot of rain and the litter is more moist, There were also individual reports of Kanie, including from the Lesser Poland Voivodeshipmore precisely around Krzeszowice. A weekend trip to mushrooms in many voivodships can bring successful harvest.
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These mushrooms grow best on calcium -rich soils, avoid very acidic substrates. Most often they appear in low -concentrated forests, both deciduous and coniferous forests, usually on their edge. They are also happy to grow in fields and meadows. The largest islands usually falls at the end of summer and lasts until October – However, this is strongly dependent on the weather.
It is important not to mistake the czubai Kania with a somrototnego, The easiest way to identify is the ring – Kania is movable, attached to the body. It is also worth using applications that facilitate identification. The developed kite is definitely larger than a toadstool. In addition, after damage to the pulp does not change color.
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Grzyb ten It can be used as a base for sauces or an addition to pasta. However, the most popular way to prepare is to fry. How to fry Kania? You will need:
- 4 kani hats
- 2 larger eggs
- approx. 150 g of flour (it can be gluten -free)
- Tart roll (wheat or gluten -free)
- Frying oil
- Pepper and salt to taste
In the case of non -groovers, gluten -free breadcrumbs should be used, thanks to this kite will be equally crunchy. At the beginning it should be Clean the canopy and remove the stem. Then season and coat in the flour, in the egg, then in breadcrumbs. Heat the oil in a pan, e.g. olive oil and fry the cania for about 4 minutes on each side until golden.
