Grzyby leśne (np. borowiki, podgrzybki)

Description

Wild mushrooms, such as porcini and bay boletes, have a strong, earthy aroma with a nutty hint and a meaty, firm texture; porcini are distinguished by their large caps and spongy, tubular undersides, while bay boletes have a smaller, smooth surface and darker stems. They are low in calories, rich in protein and fiber, and provide B vitamins, selenium, potassium, and copper; exposure to light increases their vitamin D content. The polysaccharides they contain have immunomodulating effects, and antioxidants support cell protection. In the kitchen, they pair well with soups, sauces, risottos, pastas, dumplings, and as an addition to meats or one-pot dishes; they can be dried, pickled, or sautéed. Store them in the refrigerator in a paper bag or breathable container for a maximum of a few days, washing just before use; you can keep them longer by drying or blanching and freezing.