These days, everyone is collecting these mushrooms - have you tried forest chicken or yellow bread?

It is known that mushrooms that grow on a tree stump or tree are very tasty, such as oyster mushrooms or elm trees. But an interesting story comes from Baranja. An interesting mushroom is being harvested, which, according to experts, you will not be able to distinguish from chicken white meat, and its English name is literally forest chicken.

The fungus grows in the area of ​​Baranja, and especially in wetlands where willow predominates, hence the name willowherb (Laetiporus sulphureus). In the vernacular, it is also called "yellow bread" because fresh and ripe willow is a distinct yellow color.

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Vrbovača matures in the spring period (April / May), and exceptionally in the autumn period, if the conditions for its growth and maturation are favorable. She is interested in the unofficial name in English “Chicken of the Woods” or “Forest chicken”Precisely because of its intense yellow color. Various delicious willow dishes are prepared, such as fine cream soup, sauce, perkelt, roast, etc.

Mushroom lovers like to collect willows precisely because of their great taste, especially when they are young. Vrbovača can be found in the markets and is one of the most sought after mushrooms. The taste is really reminiscent of chicken white meat, and if you want to see for yourself, look for it right now on the willows in the forest.

Baranja is proud of its gastronomic offer, and tourists from this region usually leave full and are always happy to return. And although fish and carp on forks are the most important gastronomic trump cards of Baranja, on the menu of Baranja cuisine you will find in April and May and perkelt from Vrbovac.

Baranja willow perkelt

  • 500 g of willowherb
  • 2 red onion heads
  • 0,5 dcl of frying oil
  • 1 tablespoon sweet Baranja ground pepper
  • 1 tablespoon flour and a pinch of hot ground Baranja pepper for sprinkling
  • salt and pepper
  • parsley leaf for sprinkling
  • 500 grams of pasta

Wash the willows well and clean them of impurities and blanch them for a few minutes. Then cool them in water and allow to drain.

Chilled mushrooms should first be cut into strips or cubes. Fry the chopped red onion in preheated oil until golden yellow, but be careful not to burn it. Then add the sliced ​​mushrooms and fry together for about ten minutes, stirring constantly.

Then add one tablespoon of homemade Baranja ground pepper, salt and pepper and cover with water to cover the mushrooms, and you can also cover the dish with water with 1 dcl of Baranja Graševina. Leave to cook for another fifteen minutes. Fry a tablespoon of flour with a little hot Baranja pepper in a little oil and add the mixture to the perkelt. If you don't like splashes, you can just stir them in a little water and add them to the sauce.

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As a side dish in Baranja, you will be served hand-made homemade pasta, but if you don't have the will to make homemade pasta, the purchased pasta will also be great. Sprinkle the finished perkelt with finely chopped parsley leaves. Serve with one of the excellent wines of Baranja, which is also the "mother of wine". Namely, if you didn't know in Hungarian, "bor" means wine, while "anya" means mother - and therefore Baranja is literally the mother of wine.

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