Grzyby leśne (np. podgrzybki, kurki)
Description
Wild mushrooms, such as porcini and chanterelles, have a distinct earthy flavor with a nutty hint and a meaty, firm texture; porcini are usually brown with a smooth cap and tubes underneath, while chanterelles have a golden color and characteristic serrated edges. They are low in calories, low in fat, and at the same time a source of fiber, plant protein, B vitamins, and minerals such as potassium and selenium; when exposed to light, they also provide vitamin D. The antioxidants and bioactive compounds they contain may support immunity and cardiovascular function. In the kitchen, they are great for frying in butter, simmering in cream sauces, soups, risottos, pasta, scrambled eggs, and as an addition to meats and bread; they pair well with herbs, garlic, and cream. Store in the refrigerator in a paper bag or a ventilated container for a few days, do not wash before storing, and for longer storage, dry or blanch and freeze after sautéing.
