Grzyby leśne (świeże lub mrożone)

Description

Wild mushrooms have a distinct, earthy, and slightly nutty flavor with a rich umami note; their appearance can vary — from the dark brown caps of porcini to the delicate, creamy shapes of chanterelles, all characterized by a meaty texture and porous surface of the caps. They are low in calories, a source of fiber, plant protein, and B vitamins, and some species provide vitamin D after exposure to light; they also contain potassium, selenium, and antioxidant compounds as well as polysaccharides (beta-glucans) that support immunity and metabolic health. In the kitchen, they work perfectly in soups, sauces, risottos, stews, sautéed with onions and herbs, as an addition to meats, grains, and pasta, as well as in marinades or casseroles. Fresh ones are best stored in a cool place in a paper bag or a container with holes and used within a few days; do not wash before storage. Frozen ones should be blanched or sautéed before freezing, and thawed in the refrigerator or added directly to hot dishes.