Maślaki is probably the most delicate of edible mushrooms. They are very tasty but troublesome in the preparation, because they have a slippery, sticky skin on the cap, which must be removed prior to cook wild mushroom because it spoils the taste. Maślak found in Polish forests in about 20 species. Are often called: maślak, maślarz, snail ...
Other species wild mushroom is reportedly miodaki that are more similar to mushrooms, do not have slippery skins and all are honey color. Miodaków is much in Kashubia, but locals do not collect mushroom pickers because they are not accepted for purchase and during preparation of the coloration in black water, but do not require peeling skin of a hat. And yet Sitak, most edible fungus, but
not particularly well liked by the ambitious mushroom because it is very common. They are also maślaki larch for gold orange, bright kapeluszu.Typowy maślak Typical yellowish to brownish- hat. In young mushrooms rounded and even the core is wrapped in a white sheath up to the cap on the stem. Older maślaki are more flat rolled edges. Wild mushroom tubes under the cap are large, elongated, the gray-brownish. The core is szarożółty. It shows the thin ring of white, which fades with increasing maślak. Maślak The flesh is soft, a whitish, slightly smells. Maślaki ławto to meet, this year there are an awful lot in Kashubia, but be careful, it's easy robac
zywieją. Maślaki are very soft and contain a lot of water, so when you throw them into the pan, first let go a lot of juice and still are very soft. Wild mushroom sauce or scrambled eggs on maślakach, is a paradise for mushroom pickers. Maślaki can also be dried and marinated, dried, although not as much flavor as podgrzybki or boletus. That is why I like maślaki which are frozen after boiling and winter takes to prepare the sauce, or soup or scrambled eggs.
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