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Mushrooms – the autumn gift of nature. In almost all the world’s cuisines is the signature dish of local mushrooms, known for both tourists and locals.
Use and deceit of mushrooms
Mushrooms are a source of protein, sugars, fiber, essential oils, fatty acids, lecithin, and beneficial enzymes, amino acids, and vitamin E, D, A. Protein in fungi contains more than meat. Mushrooms contain polysaccharides and sulfur, which is important in the treatment and prevention of cancer. Some types of fungi can significantly alleviate the symptoms of gout.
Mushrooms, even one of their taste and aroma, are an indispensable ingredient in the kitchen. Because mushrooms can be cooked first, second, soups, sauces, gravies, snacks, they are well suited to all products and complement their taste.
On the other hand, mushrooms heavy for our stomach and hard to digest. You can use dried minced mushrooms for best utilization, and here are the legs containing less fiber than hats, but it’s better to abandon their use. For children under 7 years, mushrooms are not recommended; even mushroom broth will be too heavy for the child’s body.
Mushrooms are treacherous by nature and very much in the woods inedible legible. And every year, there are new mutations that sometimes even experienced mushrooms can not distinguish the real from the fake mushroom brother.
Even fungi accumulate nitrates and are therefore not the pure products. To avoid this, you should collect mushrooms in ecologically clean areas and be afraid to buy them on the market.
What to cook mushrooms
Some like one or the other mushroom just for their flavor and ready to eat in any dish. The majority still prefers to divide the mushrooms for their flavor and combinations with other products. Food is made to use mushrooms, oyster mushrooms, porcini, mushrooms, chanterelles, mushrooms, boletus, morels, boletus. The process of cooking the mushrooms is boiled, fried, salted, pickled, and dried.
Aspen and birch delicious in soups, it is preferable to roasting and marinating, and mushrooms give a rich broth and are ideal for cooking sauces.
Champignons and oyster mushrooms are available all year and perfect for preparing all meals. Mushrooms especially delicious on the grill, and eat them almost raw – so they contain the most vitamins.
Boletus dried, pickled, boiled, but because of the specific fatty juice, they delicious frying. Chanterelles flavorful and well marinated and fried, but also beautiful and delicious baked goods fit in. If they are dry, the foxes will lose flavor, cooked the same taste bitter. Black and white mushrooms salt only.
How to clean mushrooms
Fresh mushrooms you need to cook, well, if I can do this on the day of collection. First, place the mushrooms in salt water to get rid of worms, then treat and clean them. To the blackened mushrooms, could you keep them in salty or acidic water?
Before drying the mushrooms, do not wash; just cut off the roots and separate the cap from the legs and the big divide in half. Already dried mushrooms wash, pour over boiling water, and leave to soak in cold water for a few hours, in the same water the mushrooms cook on the fire.
The hats of old mushrooms are cut tubular layers, where spores are formed. Mushrooms are very fast absorbed odors, so once cleaned mushrooms, they should be immediately prepared.
Mushrooms do not require cleaning; it is very well washed. The chanterelles and morels cut off part of the stalk, washed, boiled in salted water for 15 minutes, then again washed, and only then do you begin to cook. White mushrooms, boletus, and boletus thoroughly washed, cut off the skin from the legs. Remove from the oil film, clean their legs, wash well from the Morel soaking several times, and change the water.
How to cook the mushrooms a few rules:
- Some mushrooms can be eaten in the forest. Rinse them with water and fry them on the fire on the skewers.
- Mushrooms easily change the flavor, so spice they need to be careful.
- Marinated mushrooms before use should be washed with cold water to remove salt and acid.
- Frozen mushrooms are stored for a long time and simple to prepare; throw them in the dish.
- Boil mushrooms for 5 minutes, went to salt and acid, then such mushrooms can be added to hot dishes.
- Such mushrooms, mushrooms, mushrooms, chanterelles, and ceps do not need spices themselves; they are fragrant.
- Mushrooms for the filling uses sour cream, garlic, onion, parsley and fennel, and apples. Can add a little pepper, cloves, or nutmeg.
- When cooking the mushrooms, replace vinegar with lemon juice.
- Do not mix different types of mushrooms, except frying.