It is safe to say that the mushroom season is in full swing.
In September, you can return from a quiet hunt with a catch of porcini mushrooms, chanterelles, honey mushrooms, milk mushrooms, russula, russula, saffron milk caps, butter mushrooms, aspen mushrooms, birch boletes and moss mushrooms.
When heading into the forest, remember that there are inedible mushrooms that disguise themselves as their edible counterparts, and quite successfully. To avoid making a mistake, pay attention to a number of external signs that are typical of edible mushrooms: they have a natural and uniform color, they do not change color after being cut, and they do not have a "skirt" on the stem.
Expert of the online publication BelNovosti, chef Yulia Arkhipova, recommends picking medium-sized mushrooms - very small ones should be given the opportunity to grow, while overgrown mushrooms are most likely already eaten by someone - we are talking, of course, about insects.
Since the collected mushrooms spoil quite quickly, do not put off processing them for later - September mushrooms can serve as an excellent basis for preparing a variety of delicious dishes.
Porcini mushrooms can be boiled and then fried in a frying pan – as a result, you can also serve a rich mushroom broth for dinner.
They can also be served with potatoes, rice, pearl barley, pasta, cream, eggplant and cauliflower.
You can do the same with chanterelles by frying them. Alternatively, use them to make a cream soup, a cream soup, a quiche, a frittata, a casserole, or add them to the dough when baking bread.
Honey mushrooms are often used to make aromatic roasts, while milk mushrooms are usually marinated and saffron milk caps are pickled.
Expert: Julia Arkhipova
