Learning to cook fried podberezoviki

In the forest you can find many different mushrooms. One of them is a cheesecake. It can be processed in various ways - boil, fry, dry and so store for the winter. It has a good, calm aroma and taste, it is easy to recognize in the forest. Fried podberezoviki - very tasty dish, and mushrooms are not difficult to collect and cook.

Some information about our mushrooms. The poderezozikov grows in the deciduous forests, most often in the birch forest. You can also meet it on the edges of glades, old overgrown paths, along the edge of ravines, in parks. The collection time begins in late May, along with ceps and butter mushrooms , sometimes - a little earlier. It grows where the sun warms the soil well enough, as the mushroom loves heat.

Before we begin to discuss fried podberezoviki, we need to dwell on what kinds of varieties they have. There are four: black, ordinary, pink and white / marsh. They are slightly different from each other, the most valuable and delicious of them is ordinary, which is desirable for our dish. At collection it is impossible to be mistaken. If the fungus causes any doubt, do not take it. Keep in mind that ours has a poisonous double - bilious. It is distinguished by a pink cap, a tubular layer beneath it and a bitter taste. One such mushroom will spoil the taste of the whole pan.

Fried podberezoviki are no worse than other, the best mushrooms, for example white. They have only one drawback - visual. With any treatment, the color becomes almost black, although this does not affect the taste. Their legs are very hard, so many gourmets use them in mushroom sauce or soup.

Our mushrooms are considered ideal for frying. Especially pancakes, fried in combination with some other varieties, which provides a great taste. It is best to cook mushrooms for the next day after harvesting. In this case (when mixing several varieties), you get a real bouquet of aromas. Also with mushrooms you can combine some vegetables: squash, potatoes, carrots, pumpkin, onions. Before cooking, "leshye meat" must be cleaned of twigs, earth and grass, cut off the bad parts of the legs, it is advisable not to use wormy blanks.

The maximum reveals the taste, if you cook fried podberezoviki with sour cream. The sour milk medium will give the dish a peculiar piquancy. For our ancestors it was branded food. The French on its basis came up with the famous julienne.

Cooking mushrooms with sour cream is very simple. Thoroughly wash them and cut into small pieces. We put it on a frying pan, preheated, fry until golden brown. The moisture must be completely evaporated. Then add the onion, cut into half rings. Salt and fry until the moment the onion is soft. We prepare sour cream: add a little flour, a pinch of salt, spices and whisk it well. Fried podberozoviki fill the prepared sour cream and leave on a small fire. We bring it to the ready, stirring constantly. As soon as the dish gets a thick consistency - it is ready.

There is another cooking option. Mushrooms are placed in a refractory container, salt them, pepper, pour a layer of sour cream with flour and send the bake for 15 minutes in a not very hot oven. Serve the dish hot, sprinkled with fresh herbs.

Bon Appetit!