(GZHIH-bih)
In Polish cookery, mushrooms are not only an accompaniment to meat dishes but are often served as the main meal. The most favored are the noble bolete (cèpes, Steinpilz, porcini) known in Polish as borowik or prawdziwek. Fresh boletes are usually stewed in sour cream. Dried boletes, after rehydration and cooking, have a more intense, deep, dusky and delicious flavor. Milky caps (rydze) are usually served pan-fried in butter, as are the white domestic champignons (pieczarki). Kurki (chantrelles) are good in white sauces and with scrambled eggs. The tall kania or umbrella mushroom (portobello) is usually breaded and fried like a pork cutlet. Podpieńki (honey mushrooms), podgrzybki (bay boletes) and maŚlaki (slippery jack) are put a few of the many varieties picked in Poland’s forests. Different varieties of mushrooms are pickled in a seasoned vinegar marinade. Unlike the custom in other countries, oil is generally not added to Polish grzyby marynowane.
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