There seem to be a lot of information on how important for our diet the grains are. But there is not much about how to cook them to make the dish tasty. Most of all I don’t like when cooked grains are tasteless and I have a wish to throw my meal away. So, today I have brown Buckwheat with Wild (Boletus) mushrooms recipe which is my favorite dish. Since it does not follow the principle of easy-digest dish I do not cook it anymore. However, some of you might want to enjoy this dish and since I have had this recipe in my drafts I’ve decided to publish it.
The most important here is to cook buckwheat properly, so that it’s not dry as chips.
To do so, for 2 servings you would need:
- 200 gr of brown buckwheat (check Russian/Ukrainian supermarkets in your region – they usually have it) – carbohydrates
- garlic – fiber
- 1 medium size onion – fiber
- 2-3 big tomatos – fiber
- 1 medium size carrot – fiber
- 400 gr of fresh Bolete mushrooms (any kind – Bay Bolete, Suede Bolete, Read Cracking bolete, King bolete, etc.) – protein
- 2 table spoons of butter or olive oil – fat
- 2 table spoons of olive oil – fat
- sea salt
- 1 table spoon of sugar (optionally)
Well, it seems to be obvious – about mushrooms! And more precisely – about Wild Edible Mushrooms! Though that is too general description. When I have started my blog I had written a very nice text “About me” where I actually pointed out that I write about my expertise in wild edible mushrooms hunting. No, nothing was changed in this regard. What was changed is my knowledge. As you may guess I did not get to know less. On the contrary, I was heavily involved in various material investigation on wild edible mushrooms. It’s rather my interests direction was changed.
It’s already October and there is no rain yet. I think the last rain have been 1 month ago and because of that our favorite place in Eifel Nature Park has very few gill and no pored mushrooms. Last weekend we have decided to check the Taunus mountain area as the temperature there is few degrees cooler and morning fogs give some moisture. The greatest part of this forest consists of pine and spruce trees mixed with oak and beech trees. Surprisingly we’ve been right to come there early morning. Of course, we did not find big and mature mushrooms – they require a lot of water which is not there yet. Instead we have collected rather young mushrooms. Unfortunately, along our mushroom hunting we have seen many little young mushrooms which were dried out without having a chance to mature. Click to read more…
Omelette with fresh wild mushrooms is the favorite dish of my half. So, I cook it with any kind of mushrooms. This recipe is for the omelette with Weeping Bolete mushrooms which looked so pretty that I did not want to cook them at all! Just to keep them for taking pleasure from looking at them 
So, for the 2 servings of this easy-digest (protein + fiber) dish you will need:
- 500 gr of fresh weeping bolete mushrooms (or any other bolete mushrooms) – protein
- 1 medium size onion – fiber
- 1 garlic – fiber
- 150 gr of young green beans – fiber
- half of big paprika – fiber
- 4-5 eggs – protein
- sea salt
- 2 table spoons of olive oil – fat
All the recipes which I post on my blog are my own and intended to be healthy because I take a great care of the way I prepare food – no frying, no long exposure to the heat (to avoid loosing all vitamins and minerals), no products combinations which lead to the heavy processing in the stomach, especially if there are any processing disorders (actually this last was the first reason why I have started to look at the healthy cooking).
Having said that I would like to emphasize that I rather sauté food than fry it and olive oil in my recipes is used to avoid too much boiling. And today I have a Cabbage with Wild (Suillus luteus and Suillus granulatus) Mushrooms recipe for you.
For this easy-digest dish (for 2 servings) you would need:
0.5 of the cabbage head (about 400-500 gr) - fiber
100 gr of young green beans - fiber
200 gr of Weeping or Granulated Bolete, or Slippery Jack (Suillus mushrooms) - protein
1 piece of garlic - fiber
2 table spoons of olive oil – fat
sea salt
150 gr of marrow - fiber
1 medium carrot - fiber
1 onion (optional) - fiber
How to preserve (marinate/pickle) Suillus mushrooms (Weeping Bolete, Slippery Jack, etc.)
The most important thing during the marinating process is to keep everything as clean as possible and as disinfected as possible. Otherwise marinated and sealed mushrooms won’t store in glass jars for long time as some bacterias will start the fermentation. To avoid this you need to take care of the mushroom cleaning, equipment cleaning and the conditions of glass jars sealing.
During mushroom cleaning and sorting,I separate mushrooms to those I will use for cooking and those which I will preserve. I take the most firm, hard, undamaged and young mushrooms for marinating. Actually, this marinating recipe below can be applied to King Boletes (Boletus edulis) as well. Other Boletes won’t suit for marinating because they become too soft (even young and firm mushrooms) during cooking.
Thanks for my precious half we have this wonderful video about very successful harvest of Weeping Bolete (Suillus granulatus) and Slippery Jack (Suillus luteus)
For those who are curios to know what happened with mushrooms after we finished shooting I can say that we have found some more Suillus mushrooms which we have collected in addition to those shown in video. So, after getting them home, cleaning, sorting and cutting I’ve got enough mushrooms to marinate (will post soon about it), to cook omelette and today I plan to stuff marrow squash with weeping boletes (I’ll share my recipes on this blog), and maybe to cook soup with left mushrooms.
A wonderful sunny morning. One hour of driving lesson and then off to picking of 500 gr of blackberry in the wild by ourselves. What else could you wish for such a good start of Saturday? Of course, some wild edible mushrooms! Especially that it’s the only morning during last few weeks when it’s not rainy. So, we have spontaneously decided to check the Taunus mountain area near Frankfurt.
I remember how frustrating it was to go for wild mushroom hunting on my own – there is nobody to help me, I have to think myself and keep focus on everything I’ve learned. At first I need to find a forest with proper types of trees – they seem to be the key to wild mushrooms though not always. To be honest, this task is not that difficult – I just look around and if I see that there are oaks, pines, aspen and birches in combination or any of them on their own I step into the forest and start to look around carefully.
Recently I have learned that brown rice is healthier than white rice because it contains all the minerals and vitamins which are being lost during the rice processing. Therefore, from now in all dishes where white rice is used I am trying to substitute it with brown rice although if you like, you may use white (short grain) rice. Here you are, the Brown Rice with preserved Wild (Boletus and Leccinum) Mushrooms recipe:
