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A trip to the Putorana Plateau leaves no one indifferent. A visit to the reserve and a rafting trip along the fishing routes will bring immense pleasure from everything you see and experience. It's no wonder the entire reserve area is called "a piece of heaven on earth."
Arriving in these parts, you feel as if you've entered a fairytale land. It's rich not only in the abundance of noble fish trophies, but also in the surrounding scenery. The plateau has been called many things, from the "Lost World" to the "Land of a Thousand Waterfalls."
A country of great abundance of mushrooms and berries.
The taiga reserve is home to a vast array of healthy, delicious mushrooms and berries. Some varieties are unavailable in Europe. They possess numerous qualities and properties that have a beneficial effect on the human body, improving health and immunity. And what amazing delicacies can be prepared from them right in the wild! The list of such dishes is long and endless.
After a helicopter flight to the rafting site, anglers find themselves in uncharted territory. Not only can they catch trophy river "tigers" and "alligators," but they're also surrounded by tranquil, wild nature. The abundance of mushrooms underfoot is unmissable. They're easy to pick and take no time to clean.
After fishing, the campsite feast becomes truly festive, with a wide selection of prepared delicacies, including fish and mushrooms. They're quick and easy to prepare right on the shore.
Preparation of delicious mushroom appetizers on a rafting trip.
Mushrooms pair perfectly with many foods, and eating them adds strength and health. Simply fried honey mushrooms, aspen mushrooms, porcini mushrooms, or button mushrooms with potatoes make a delicious, healthy dish.
And mycelium cooked over a campfire with sour cream will be a very useful boost of energy for a successful hunt of large predators: nelma, taimen, and brown trout. "Mushroom julienne" prepared on the shore is a real highlight of the table.
How to cook "Julienne with mushrooms".
This exquisite delicacy is especially impressive when you're in the embrace of wild nature, and most importantly, it doesn't require much time or effort. It's also prepared from common ingredients found on the rafting trip.
There are countless cooking options, but we'll look at how to make a classic julienne, right on the beach. Although it can be made with many ingredients: shrimp, cheese, chicken, etc., we'll stick with a classic, natural dish:
Ingredients:
- Mushrooms (porcini, champignons, oyster mushrooms) about 200 g;
- Onion 1 head;
- Garlic 2 cloves;
- Milk or cream 1 glass;
- Flour 2 tablespoons;
- Cheese;
- Butter 1 tbsp;
- Greens (dill, parsley);
- Sour cream;
- Vegetable oil 2 tbsp.
Method of preparation:
1. It is necessary to finely chop the mushrooms and onions;
2. Pour vegetable oil into a frying pan and heat it up. Then add the onion and sauté;
3. Then add the mushrooms and fry, gradually adding salt;
4. All excess liquid must be evaporated.
Bechamel sauce:
No real julienne would be complete without the French Béchamel sauce. It's easy to make:
- Pour the flour into a dry frying pan and dry it, then add butter to it;
- Pour milk or cream into the resulting mixture and mix thoroughly to avoid lumps. And the sauce is ready.
Now pour the sauce over the mushrooms, and our delicacy is almost ready. All that's left to do is add a little sour cream and grated cheese. Then place it over the coals and let the cheese melt. Serve the finished julienne sprinkled with herbs.
This is just one of the delicacies that can be quickly prepared right on the shore, making the diet of rafting anglers more varied and nutritious.
