Description of the marsh boletin. Where it grows, in which countries it is common. Chemical composition and calorie content of the mushroom. What are the useful properties. Risk of excessive use. Recipes with marsh boletin. In addition, marsh boletin reduces the likelihood of oncological diseases, since it affects the integrity of cells. Also, the Asian sieve allows muscle fibers to recover faster after physical exertion, intercellular metabolism is stabilized, and anabolic hormones are supplied.
Harm and contraindications to the use of marsh boletin
Despite the voluminous list of beneficial properties that marsh boletin has on the body, there is also a risk of harm or painful sensations with frequent use of the mushroom. The inclusion of the product in the diet should be monitored so as not to provoke ailments.
The consequences of the abuse of boletin marsh:
- Food poisoning. Immunity is weakened, susceptibility to pathogenic bacteria increases, blood pressure drops, high fever, yellow skin color, increased salivation, headaches, gastrointestinal disorders, flatulence, watery stools, excessive sweating, nausea, vomiting, swelling of the nasal cavity.
- Frequent urination. The number of urges increases, since the tone of the bladder increases, sleep worsens, nervous irritability and irascibility are observed.
- Allergy. Mushrooms are among the twenty most common allergens. Disruption of digestive processes, general weakness, apathy is provoked, appetite disappears, rashes appear on the skin, chills, high blood pressure, intercellular exchange worsens.
- Failure of the liver and kidneys. Water and electrolyte balance is not controlled, toxins accumulate, anaphylactic shock, tissue necrosis, pungent urine odor, ureteral obstruction.
Before using marsh boletin for food, you should be examined by a specialist and find out if there is an individual intolerance to the individual components of the fungus.
Absolute contraindications for bog boletin:
- Pregnancy and lactation. There is a risk that the product will not be properly absorbed by the baby and cause complications during childbirth.
- Peptic ulcer disease. "Hunger" pains, vomiting, constipation, negative effects on the gastric mucosa, "sour" eructation, failure of cell function, increased concentration of hydrochloric acid, decreased appetite, damage to the antrum.
- Thyroid problems. Loss of strength, weight gain, deterioration of the skin and hair, forgetfulness, drowsiness, increased cholesterol, low voice, menstrual irregularities, nervousness, change in taste preferences, tremors of the limbs.
- Hypervitaminosis B. Since there is a high percentage of B vitamins in boletin marsh, an overdose can occur and this will manifest itself with a rapid heartbeat, cramps, impaired tendon reflexes, yellowing of the whites of the eyes, increased acidity in the stomach and allergic skin rashes.
Since the Asian sieve absorbs all harmful substances from the environment as much as possible, it should not be collected near highways and factories.
Recipes for dishes with bog boletin
With a moderate addition of marsh boletin to dishes, unsurpassed delicacies can be created. This mushroom is in harmony with cabbage, nuts, meat, beets, eggs, garlic, onions, beans, cereals, peppers and potatoes. It is used in food only after thorough heat treatment.
There are the following culinary recipes for marsh boletin, distinguished by a refined aroma, delicate taste and low calorie content:
- Chicken and mushroom salad … 100 grams of chicken fillet is boiled and chopped into small slices. Then cut into cubes one fresh cucumber, a tomato, 2 boiled eggs, 4 boiled potatoes, 100 grams of marinated marsh boletin. Onions are chopped into thin rings. Combine the above ingredients in a bowl, season them with 6 tablespoons of sour cream, black pepper powder and salt to taste. Mix thoroughly. You can sprinkle with chopped herbs.
- Mushrooms with meat under a cheese crust … Chop 2 cloves of garlic and a large onion. Then fry until golden brown in an oiled frying pan. Add half a kilogram of pork chopped into small pieces and bring until golden brown. Next, throw in 200 grams of carefully washed and diced marsh boletin, bay leaves, black pepper, cinnamon and anise. After that, add some purified water, put on medium heat and extinguish for about 12-15 minutes. Add salt at the end. Then the ingredients are transferred into a baking dish, sprinkled with grated hard cheese. The dish is placed in a preheated oven for 5 minutes. Serve hot with fresh vegetables.
- "Fake Olivier" … Boil 2 potatoes in salted water, peel and cut into cubes. Then two pieces of onions and 350 grams of pickled marsh boletin are finely chopped. The above ingredients are mixed with 100 grams of canned peas, previously rid of excess liquid, salted, seasoned with spices and 100 grams of mayonnaise. The salad can be garnished with parsley sprigs.
- Soup with marsh boletin in a slow cooker … One onion and a carrot are passed through a grater into a slow cooker and 50 grams of butter is added. In baking mode, indicate 20 minutes. Meanwhile, peel and dice 5 potatoes. After the slow cooker turns off, add potatoes. Next, 150 grams of boiled and chopped marsh boletin are mixed with 200 ml of cream and poured into the rest of the ingredients. Indicate the "quenching" mode and leave for an hour. At the end, the soup is salted, pepper and seasoned with herbs.
- Baked salmon with mushrooms … Rub 2 salmon steaks with salt and spices. Then they are spread on foil, oiled with olive oil. Pre-cooked marsh boletin and sliced lemon are placed on the fish. Sprinkle with oil again and wrap in foil so that the salmon is baked in its own juice. Place in the oven for 15 minutes at 180-200 ° C. Sprinkle the finished dish with dill and serve.
- Cannelloni with mushrooms and shrimps … Cut 2 onions into rings and fry in an oiled skillet until golden brown. 8 pieces of cannelloni are thrown into boiling and salted water, boiled for about 3-4 minutes and immediately transferred to cold water. Half a kilo of marsh boletins are chopped into cubes and fried in sunflower oil until golden brown. 300 grams of boiled shrimp are poured over with boiling water, peeled, cut into pieces and added to the onion with mushrooms. Fry over low heat for about 3-5 minutes. Rub 200 grams of hard cheese, add to the rest of the ingredients, salt and season with spices to taste. 50 grams of olives and 60 grams of capers are chopped, thrown into a bowl. Combine with them 2 teaspoons of mustard and 270 ml of cream. The resulting filling is filled with cannelloni, poured over with sauce, and shrimps are placed on top. The dish is placed in the oven for 15-20 minutes at 170 ° C.
- Corn porridge with marsh boletin and mushrooms … Sprinkle a frying pan with plenty of olive oil and heat it up. Chicken fillet is washed, salted and pepper at your own discretion. Fry it until golden brown. Then the meat is wrapped in foil so that it does not cool down. Pour a chopped onion into a frying pan, 100 grams of marsh boletin cut into slices and bring to readiness. After 3 minutes, salt, sprinkle with black pepper, pass 3 garlic cloves through a press and mix. Meanwhile, in a saucepan, bring 800 ml of water to a boil and pour the corn grits. Cook over low heat until puree. Then add a tablespoon of melted butter. Rub hard cheese on top. Porridge is served with chopped chicken fillet. Can be garnished with parsley petals and lettuce.
Only ripe mushrooms are added to the dishes. Before cooking, the Asian sieve is soaked for about 48 hours. Thus, all harmful substances and toxins are neutralized. Boletin marsh is often added to soups, cereals and baked goods.
Interesting facts about Bolotniy boletin
Boletin marsh is one of the ten most ancient mushrooms on the planet. In China, this product is added to tinctures to help relax muscles and relieve spasms.
The color of the pulp does not change when cut from this mushroom.
Boletinus most often grows near larches, as it creates a symbiotic association with them. Boletin marsh is listed in the Red Book of the Middle Urals.
Watch the video about Bolotny Boletin:
The widespread use of marsh boletin is explained by the impressive list of medicinal properties and the mass of savory dishes with its addition.