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The ongoing EU campaign “European Mushrooms: Hidden Treasure” aims to increase consumers’ interest in this healthy product and, consequently, boost its consumption. Despite the impressive mushroom production in Poland, we still consume fewer mushrooms compared to residents of other EU countries.
Discover the allure of European mushrooms, as campaign ambassador Monika Mrozowska and culinary expert Grzegorz Łapanowski share their passion.
“It’s easy. If I had to mention one most important technique from my perspective, I would say frying. Dietitians may cover their ears. If we want to fry mushrooms to a golden, slightly crispy, and delicious state, we need to heat the fat quite strongly—canola oil, sunflower oil, clarified butter, or olive oil. Then add a few mushrooms cut into your favorite shape and listen… The mushrooms should sizzle. That’s when you know the temperature is sufficient. Suitable for frying, not stewing. Then we can add more mushrooms, but not too many to avoid lowering the temperature of the pan too much. Add a pinch of salt—it ‘draws out’ the water and helps with frying. Don’t stir. Wait patiently until the mushrooms turn golden. Only when you achieve a golden color can you stir them. It’s best to flip them like pancakes so the mushrooms turn over to the other side. Brown them a little more and they’re ready. Before serving, you can drain the mushrooms from the fat, for example, using a sieve or kitchen paper. These golden mushrooms are a real treat. For almost everything. Well, maybe except for desserts,”
says Grzegorz Łapanowski, campaign expert.
The aromatic essence of mushrooms has been an integral part of Polish noble cuisine. From early spring to autumn, mushrooms were incorporated into numerous dishes, and recipes featuring these delights can be traced back to Stanisław Czarniecki’s 1682 Polish cookbook titled “Compendium ferculorum albo zebranie potraw.”
In the European Union, 9 countries account for almost the entire mushroom production. Thanks to modern, environmentally friendly practices, around 100 mushroom species can be found in Europe, with Poland being one of the world’s top producers. The ongoing EU campaign, “European Mushrooms: A Hidden Treasure,” aims to raise awareness among younger generations, showcasing the ecological value of this product.
Grzegorz Łapanowski’s Mushroom Recipe
Foie Gras with Mushrooms
A bit of pâté, a bit of spread. It’s made in no time, and it tastes excellent. Something that both vegetarians and omnivores will appreciate.
Ingredients (8-12 servings):
- 100g canned white beans
- 100g roasted nuts (hazelnuts, walnuts, or Brazil nuts)
- 120g mushrooms
- 1 small white onion
- 1 clove of garlic
- 2 tablespoons of oil
- 70g butter
- a pinch of rosemary
- a generous pinch of fresh thyme
- 1 teaspoon of finely ground dried mushrooms
- 1.5 teaspoons of good-quality soy sauce
- 50g whiskey
- 1 teaspoon of sugar
- 1/2 teaspoon of chili (optional)
- Salt to taste
- Bread and your favorite jam for serving
- Freshly ground pepper
Instructions:
- Sauté the chopped onion until it turns golden in a pan. Add oil, butter, and a pinch of salt.
- Once the onion is golden, add the spices and herbs. Pour in the whiskey and ignite it.
- After the alcohol has evaporated, transfer all the ingredients to a blender and try to blend until smooth.
- Season the pate to taste and serve it with your favorite accompaniments.
- I prefer homemade jams and freshly ground pepper.