Mushrooms differ in taste and aroma, which makes some of them more suitable for pickling and others for frying. It is worth attention, however bolete goby, also commonly known as cossack or koźlak. Due to its delicate taste and aroma, it is perfect for marinating, drying, frying and cooking. My mother-in-law has her own way of preparing bolete mushrooms and she does it amazingly well.
These are extremely versatile mushrooms that can be used to prepare virtually anything. Their delicate flavor makes them a perfect addition to many dishes and they come out tasty when marinated, boiled or fried. It also follows the taste of this species quite a wealth of nutrients.
These mushrooms consist of over 70% water and are characterized by… high protein content in dry matter. In addition, they are rich in amino acids, vitamins, including vitamin D and B vitamins, as well numerous minerals, such as zinc, phosphorus and iron.
Moreover, koźlary is a valuable source of fiber, which supports better functioning of the digestive system, improves digestion and helps maintain normal cholesterol levels. Thanks to this bock mushrooms are a good choice not only because of the taste, but also because of the health benefits.
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Tasty options include marinated bolete mushrooms, scrambled eggs fried with these mushrooms or a sauce prepared from them. However, my mother-in-law has found a completely different way to prepare these tasty mushrooms and serves them baked in Madeira sauce. Seasoned with garlic and thyme, they appeal to even the pickiest eaters. To prepare them you need:
- ½ kg of bolete mushrooms
- 2 tablespoons of butter
- 125 ml madery
- 3-4 cloves of garlic
- Thyme
- Parsley (or rosemary)
- Salt and pepper
Preparation method:
Start by washing and cleaning the mushrooms. Cut them into slices. Then Grease an ovenproof dish with one tablespoon of butter and place the mushrooms in it. Melt the second tablespoon of butter over low heat and pour it over the lined goat cakes.
Season everything with garlic, thyme, salt and pepper. At the end add Madeira and put in the oven preheated to 200 degrees C for about 30 minutes. Baked bolete mushrooms at the end sprinkle with chopped parsley. In this version, these mushrooms will go perfectly with freshly baked croutons.
