Saffron ringless amanita
The next weekend walks in the June forest bring more and more edible mushroom species. One of the first edible toadstools is the yellowish toadstool. It can be found in June in deciduous forests in sunny, warm places.
It looks very similar to the Amanita caesarea, but it has a more orange hat. Both of these edible species of toadstools differ in one very important feature, namely the yellowish toadstool does not have a leg collar.
His hat can reach up to 15 cm in diameter. When it is young it is in the form of an egg, it bulges with age and becomes spread out. There is a small hump on the back of the hat. The surface of the hat is smooth and velvety to the touch.
The leg has characteristic yellow-orange hairs. In young fruiting bodies, the stem is full inside and becomes empty with age.
The culinary use of this species is quite limited as it is not suitable for drying. The soft and thin flesh has a delicate mushroom flavor and smell, and the mushroom works great mainly in vinegar, or freshly fried in butter with a little salt.
Scaber stalk
Also in deciduous forests, during this period we can meet. Koźlarz, however, prefers the vicinity of birch trees and more humid and shaded places. We can make a lot of dishes from this species of mushroom. Through soups and sauces from both fresh and dried fruiting bodies. Perfect for pickling in vinegar.
Summer cep
Summer cep is the second boletus species that appears in forests in early summer. Picking it is not risky and it cannot be confused with other mushrooms.
This species of boletus has a characteristic mesh on its leg, which makes it unique. We can meet it mainly in deciduous forests accompanied mainly by beeches, sometimes willows. Unfortunately, it is a mushroom that we throw away in large amounts, because all maggots like it exceptionally and it is often wormy. However, if we manage to sort healthy individuals, it is a rarity in the kitchen.
Scrambled eggs with mesh boletus
For scrambled eggs, we need a few healthy porcini mushrooms, onions, butter, salt, pepper, possibly chives, and fresh bread.
Add the diced onion to the pan with hot butter and fry it. Then add the sliced boletus and stew it until the water contained in the mushrooms is evaporated.
Then add a few eggs and gently mix the contents so as not to damage the yolks, which are broken only when the egg white is solid. Sprinkle with chives.
Serve with bread or as sandwiches with scrambled eggs on top.
