Useful substances that make up the May mushroom. Interesting facts about him and cooking methods. Dangerous and positive effects on the body, contraindications to use. You should not collect the May row near roads and industrial enterprises, as it quickly absorbs all harmful substances, and as a result, it can be easily poisoned.
May mushroom recipes
The May row has a very delicate and pleasant taste. It is easily combined with other products - meat, fish, vegetables, cereals. It can be used to cook first and second courses, side dishes, pastries, preservation. This is a completely undemanding ingredient in terms of heat treatment. It can be fried, boiled, stewed, baked, salted, etc. Pay special attention to the following recipes:
- Casserole … Peel 6 potatoes, 3 carrots, 200 g mushrooms. Grind all this, salt, pepper, combine with sour cream (2 tablespoons), one egg and put in a double boiler greased with vegetable oil. Now select the stewing mode here and leave the mass to cook for 30-40 minutes. After this time, sprinkle it with hard cheese.
- Porridge … First fry the chicken fillet (150 g) and mushrooms (100 g), salt and pepper them. Then boil corn grits (300 g), add butter and grated processed cheese (1 pc.) To it. Next, just combine all the ingredients.
- Zrazy … Boil mashed potatoes with butter and milk, mix it (10 tablespoons) with fried pickled mushrooms (200 g). Now beat in one egg and add 2 tbsp. l. sour cream, pepper the mixture. Next, you need to form cutlets from it and fry them in a hot pan in a large amount of vegetable oil until golden brown. Sprinkle with dill before serving.
- Soup … Peel, chop and sauté onions and carrots (1 each). Do the same with well-washed, pre-boiled mushrooms (250 g). Then combine all the ingredients, peel the potatoes (3 pieces), chop them and put everything in boiling and salted water (no more than 2 liters). When the soup is half done, add a thin spider web vermicelli (about 2 incomplete zhmeni), salt and pepper to taste, and a little chopped dill. Finally, sprinkle with grated hard cheese (60-80 g).
- Stuffed tomatoes … Wash them (7 pcs.), Take out almost all the pulp, so that the walls remain tight. Then prepare the filling - fry mushrooms (120 g), onions (1 pc.), Carrots (1 pc.) And boil 3 eggs. Mix all this in a chopped form, pour sour cream (3 tablespoons), season with garlic, pepper and salt, beat in an egg. Now fill the tomatoes, halved beforehand, with the mixture. Place them on a plate garnished with lettuce before serving.
- Omelette … Break 5 eggs, add 1 tbsp. l. flour, milk (5 tbsp. l.), fried mushrooms (120 g). Salt and pepper all this, put on a hot and abundantly watered pan with vegetable oil. When the dish is almost done, sprinkle with chopped dill and green onions.
Numerous recipes for May mushrooms very often describe how they are dried in the sun. But it is more correct to do this: the product is washed well and kept every day for a week for 40-60 minutes in the oven on low heat. Spread it on a baking sheet in a thin layer.
Interesting facts about May mushroom
The May row is not very popular among cooks. The fact is that it is quite difficult to find it in the forests and even more so on the market. It grows in small groups and, due to its beige color, sometimes merges with the ground and tree trunks. In addition, this is far from the most valuable mushroom, unlike white or chanterelles.
It is best to go to collect the May mushroom in mid-June, just at this time the peak of fruiting occurs. It appears in large numbers after rain. The May row is outwardly similar to the white row. Only the unpleasant smell of the latter allows them not to be confused.
This mushroom is widely used in medicine to create various tinctures and infusions. They treat angina, acute respiratory viral infections, bronchitis and other ENT diseases. This is an excellent product for drying and preserving, but it is most delicious as a result of salting. To do this, the May row must be well washed, divided into several parts and mixed with salt, laying out in 5-6 layers. From above, it must be pressed down with oppression in the form of cans placed on the lid.
This is the third mushroom after morels and truffles, which is harvested in England, where it is considered a delicacy. The inhabitants of this country prepare mainly casseroles and soups from it. It is no less popular in Romania, from where tens of thousands of May ryadovka are exported to other parts of the world every year. In Italy they also know about it, but here they call it "martovka".
Watch a video about May mushroom:
This is an ideal in all respects ingredient in cooking, because the contraindications of May mushroom to consumption are rare, while it is very tasty and quite useful. It is equally important that it is quite simple and quick to prepare it, the only problem may be the inaccessibility of the row.
