Vitamins, micro- and macroelements, acids that make up the semi-white mushroom. How does it affect the body and how it is explained. Various ways to prepare it and information that everyone should know. Important! After drying or freezing, the chemical composition of the semi-white fungus remains practically the same.
Harm and contraindications to the use of semi-white mushroom
As with all mushrooms, half-white ones should not be carried away. It is best to eat them for lunch or dinner, but no later than 2-3 hours before bedtime - approximately that much time is needed for digestion. This is too heavy food for breakfast, which can cause indigestion for the whole day. This is especially true for children and pregnant women. You should definitely take it along with cereals, potatoes, pasta or just bread. Be prepared for severe heartburn if you overdo it.
Limit the use of yellow sticks should be in such situations:
- Children under 10 years old … Having eaten these mushrooms, colic, belching, abdominal pains can disturb. This is due to the fact that the walls of the stomach and intestines at this age are very thin and quickly irritated by fiber, which is a part of the composition.
- Serious kidney problems … The product is dangerous only in case of acute inflammation of this organ, its prolapse, neoplasms. It is worth excluding it in this case because it is a source of nitrates, which are difficult to excrete from the body and give an unbearable load on the kidneys.
- Diabetes … You should not get carried away with a semi-white fungus, both with a disease of the first type and the second, it is able to increase the level of glucose. This is due to the fact that the composition contains disaccharides.
Semi-white mushroom recipes
Zheltobrik is an excellent ingredient for preparing first and second courses, side dishes, various salads and pastries. With it, soups, stews, pilaf, pies, pies, rolls, casseroles and much more are very tasty. It is amazing fried, baked, boiled, salted. It is an ideal product for drying and freezing for the winter, as it retains all its taste and useful properties.
There are many recipes for semi-white mushroom, but we suggest stopping at these:
- Pilaf … Boil mushrooms soaked for half an hour (250 g) and cut them into cubes. Then pour vegetable oil into the pan and fry this ingredient in it, adding chopped carrots and onions (1 pc. Each). At this time, rinse the long rice (2 cups) and set it to simmer on low heat, and after about 15 minutes, pour the prepared dressing into it. Next, salt and pepper the mixture, add oil to it (0.5 cups) and simmer under the lid for at least 15 minutes.
- Soup-puree … Boil mushrooms (350 g), fry them in oil, put them back in a pot of water. Add chopped potatoes (2-3 pcs.), Grated carrots and raw onions (1 head) to this. Cook all this for about 20 minutes, beat with a blender, then sprinkle with olives, grated processed cheese (1 pc.) And dill. The soup should not be very thick.
- Stew … First of all, peel, cut and fry 1 kg of potatoes until half cooked. Then stew the chopped white cabbage (half of a small head), chopped eggplant (1 pc.), Onions, carrots and peppers (1 pc. Each). Then wash, boil and add mushrooms (250 g). Season the mixture with salt and pepper, sprinkle with lemon juice, season with tomato (about 0.5 cups) and simmer over low heat for about 20 minutes, covered.
- Pie … First, prepare the filling - boil and fry 200 g of mushrooms along with one onion, pepper and salt the mixture. Next, knead the dough - combine 0.5 cups of sugar, 1 tsp. salt, a glass of kefir, 50 ml of vegetable oil and two eggs. Then stir well and whisk the mixture. Then put the dough on a greased baking sheet in a thin layer, on top of it the filling, and then make the final layer of dough again. Then you just need to put the baking dish in the oven and keep it there for 20-30 minutes. If you are afraid that the cake will burn, then the bottom of the container can be sprinkled with breadcrumbs or semolina. Semi-white mushroom recipes of such a plan are quite suitable for a multicooker.
- Conservation … This method of harvesting mushrooms implies, first of all, their cleansing, soaking for 2-3 hours and preliminary boiling for 15-20 minutes in salt water. For 2-3 half-liter jars, you will need about 1 kg of ingredients. While they are cooking, fry the onion (3 pieces), cut into rings. Then chop the garlic (10 cloves) and wash the cherry leaves (10). Then sterilize the cans, fold 5 pieces at the bottom. peppercorns, garlic and onions, which must be evenly distributed between the containers, and the rest of the ingredients. Next, discard the mushrooms on a sieve and let them drain, then fill the jars with them, add 1 tbsp each. l. vinegar and a solution of boiled water (1, 5 l), salt (2 tbsp. l.) and sugar (1 tsp.). They need to pour the mass completely, to the very edges of the container. After that, all that remains is to roll them up, turn them upside down, cover with a towel and leave for 2-3 days in a warm place. After this time, they are lowered into the basement or placed in the refrigerator.
- Julienne … To prepare it, cut and fry mushrooms (200 g), chicken fillet (250 g) and onions (2 pcs.). Next, stir the cream (50 ml) with the butter (20 g). Pour the resulting mass into the solid ingredients, salt, pepper and simmer over low heat, covered for 25 minutes. Then transfer it to clay pots and bake in the oven until crusty.
Semi-white mushrooms are ideal for drying and freezing. In the first case, they must first be cleaned of sand, earth and grass, washed well, soaked for a day, dried and taken out in the sun every day throughout the week, laying out on film. In winter, they can be folded on a baking sheet and kept for 2-3 hours at a temperature of 45-60 degrees. In this case, the door should not be tightly closed. You can understand that everything worked out for you by the crisp legs and hard, slightly curled hats. The dried mushrooms are transferred to plastic bags and stored in a dark, dry place.
Interesting facts about semi-white mushroom
Despite the fact that semi-white and porcini mushrooms belong to the same family and have almost the same names, they are outwardly different. The first has a rounded and high cap, while the second has a flatter one. There is also a difference in the color of the skin - the yellow peel is light beige, and the white is almost brown.
Contraindications of semi-white mushroom for use in cooking are rare. You can hardly find it on the market. This is due to the fact that its population is sharply declining, which is why it is still necessary to look for this representative of the boletus genus in the forest. This also determines the fact that the prices for it are the highest and significantly exceed those set for other mushrooms - milk mushrooms, porcini, boletus.
A semi-white mushroom is great for freezing. To this end, it is first soaked for several hours, cleaned of earth and sand, washed, cut, boiled in salted water and transferred to plastic bags. Store them in the freezer for no more than 6-12 months.
The habitat of the yellow bark is coniferous-deciduous forests. They love young pines, spruces, birches, aspens and grow mainly in small groups, 2-3 pieces each. One mushroom can weigh up to 0.5 kg. You can find it almost all over the world, but it is most widespread in North America, Scandinavian countries, the Urals and the Caucasus, in all regions of the Far East and the CIS.
A semi-white mushroom is harvested from June to September after heavy rains. Among the people, he is also known as a semi-white pain. Although this mushroom is officially considered edible, some sources dispute this fact due to the presence of an unpleasant, pungent smell of carbolic acid.
Watch a video about a semi-white mushroom:
A semi-white mushroom is a rather interesting ingredient for cooking, but due to its inaccessibility, it is very rarely used in this direction. If they begin to actively collect it, then in the coming years, the complete disappearance of such a rare inhabitant of the forest is quite possible.
