It is an important ingredient if Polish cuisine. It has neglectable nutritional value, is hard to digest and in extreme cases may cause death. It’s mushrooms!.
They are quite frequently used in Poland as a very tasty addition to many dishes and sauces, e.g. an indispesible part of Polish bigos. Many meat dishes can be enriched with mushroom-flavored sauses. Fried red pine mushroom can wonderfully complement pork or beef.
Chanterelle at Polish street market
Sometimes mushrooms are eaten for their own sake. A popular way of preparing them involves cream sauce and potatoes. It’s not exactly a dish a dietician could recommend you, but it doesn’t hurt to induldge a little bit every now and then, does it?
Chanterelle with potatoes
It must also be mentioned that mushroom picking is a very popular passtime in Poland. It’s done mostly for the pleasure of it, but having some mushrooms you can cook is a nice side effect.
A much less desired side effects can however occur if you pick wrong fungi. In case you’ve been wondering, that’s why I’ve mentioned risk of death at the beginning.
Mushrooms picked in Saturday morning (Czarna village - near Tarnow, Poland)
Forest near Czarna - one of the best places in Poland for mushrooms picking
A basket of picked suilluses (mushrooms)
Some people gather poisonous mushrooms by mistake, with grave consequences. So it’s better to stick to buying them in a store or restaurant and you’ll be fine. Mushrooms are really great. Even plain scramble eggs turn to a delicacy if you add fried mushrooms. Just don’t overdo, because your digestion will suffer.