Raw champignons: is it possible to eat, benefits and harms, reviews, cooking recipes

Eat mushrooms raw, use them in recipes, make preparations for the winter – the choice of personal preferences, in any case, mushrooms retain their taste and nutrients. They are distinguished by high nutritional value, do not have toxic compounds in the composition, bear fruit for a long time and abundantly in the natural environment. Suitable for any kind of processing.

Raw use only fresh and young champignons

Is it possible to eat raw champignon mushrooms

Champignons are one of the most common types of mushrooms used for artificial cultivation. They go on sale, the price offer is available for any family budget. In the wild, they give a bountiful harvest, bear fruit for a long time.

There is no bitterness in taste, fruiting bodies have a pleasant mushroom aroma, so raw champignons can be eaten. After hot processing, mushrooms lose some of the beneficial trace elements and vitamins, and the energy value becomes lower. Raw fruiting bodies are much healthier for the body.

Benefits of raw champignons

Fruiting bodies are rich in vitamins, macro- and microelements necessary for the full functioning of all body systems. Mushrooms are high in protein and low in calories. In terms of the set of amino acids, the protein is not inferior to proteins of animal origin, it allows you to maintain the energy balance in tissue cells with a vegetarian or dietary diet.

Composition and calorie content of raw champignons

The composition of champignons is quite diverse, per 100 g of the fruiting body accounts for:

Indicators may vary slightly depending on the composition of the soil, ecological condition and illumination. Some of the elements decompose after heat treatment, so raw champignon mushrooms are healthier.

The use of raw mushrooms is indicated for overweight people. Product nutritional value:

• water – 90%;
• proteins – 4,5%;
• fats – 1%;
• carbohydrates – 2%;
• dietary fiber – 2,5%.

The benefits of raw champignons for humans

Eating unprocessed mushrooms has a beneficial effect on health. Fruiting bodies affect the body as follows:

1. Improve the functioning of the digestive system by promoting the growth of beneficial bacteria in the intestines.
2. They have an antibiotic property, inhibit growth and destroy pathogenic microorganisms.
3. Normalize the hormonal background.
4. Restore liver cells.
5. Reduce cholesterol levels, prevent the development of atherosclerosis.
6. Stimulates the nervous system and brain.
7. They have an antiseptic effect.

Field champignon – a medicinal species that is used in traditional medicine recipes

The benefits of raw champignons for weight loss

Mushrooms are eaten raw with a strict diet. The main advantage of the species is a high concentration of protein with a minimum amount of fat. Vegetable fibers remove toxic compounds and toxins from the intestines, metabolic processes proceed faster.

If you are overweight, most of the products are contraindicated. Eating raw champignons will help replenish the supply of essential trace elements and proteins. These mushrooms satisfy hunger well and for a long time, while not overloading the body with extra calories.

What champignons can be eaten raw

In Europe and Our Country, brown (royal) and two-ring mushrooms are cultivated. They are bought in supermarkets. They are suitable for eating raw.

From forest mushrooms, you can eat raw champignon, meadow or field. These are different species, similar in appearance. They are equivalent in nutritional value and have the same distribution area.

Large-spored champignon is larger, the surface of the stem and cap is completely covered with small scales. It is one of the popular types for raw consumption.

The mushroom has a weak taste, but a pronounced almond smell.

The danger is a poisonous double – yellow-skinned champignon. It differs from the edible species by its yellow color along the edge of the cap and a dark brown pronounced spot in the center. At the base of the leg, the flesh is lemon or bright yellow.

The fungus has a strong smell of phenol

What happens if you eat raw mushrooms

Only fresh mushrooms can be eaten raw. If such a desire arose during the collection, the mushrooms will not bring anything but good, they only first remove the protective bitter film. Overripe specimens should not be eaten, because during decomposition, the protein releases toxic compounds and can cause poisoning.

Selection rules

Mushrooms grown in greenhouse conditions are safer. When choosing, pay attention to the date of collection. If the mushrooms are more than 48 hours old, it is better not to eat them raw. Fruiting bodies should be elastic, without damage, dark spots and mold fragments. A quality product has no smell.

Harvest only in ecologically clean regions. Fruiting bodies absorb and accumulate not only useful substances, but also heavy metals and carcinogens, it is extremely dangerous to eat such champignons raw, heat treatment is necessary.

Do not pick mushrooms near industrial enterprises, highways, city dumps and gas stations. Harvesting at the edges of fields treated with herbicides is not recommended.

At the toadstool, the color of the surface of the cap has a greenish tint, and at the base there is a tuberous formation – Volvo.

The taste of the pale toadstool is pleasant, the young fruiting bodies have a sweet smell, the old ones are sugary-sweet.

How to eat raw mushrooms

You can eat raw champignons immediately after processing:

1. To get rid of insects, particles of dry grass and leaves, forest mushrooms are placed for 10 minutes in lightly salted water. For greenhouse specimens, this measure is not needed.
2. Cut off the bottom of the leg, remove the protective film from the cap.
3. Fruit bodies are washed, spread on a napkin to remove water.

Can be cut into pieces (according to the recipe) or eaten whole.

Raw Mushroom Recipes

According to reviews, raw champignons go well with fresh vegetables, herbs and spices. They do not have a dominant smell and taste, so they can be used in combination with ham or cheese. Mushrooms have proven themselves well in salads with pickled or pickled cucumbers.

Mushroom salad with Chinese cabbage

To prepare a healthy dish, you will need the following ingredients:

• mushrooms – 300 g;
• Chinese cabbage – 300 g;
• spices and salt – to taste;
• lemon – 1 pcs .;
• garlic – 1 clove;
• soy sauce.

Recipe:

1. Cabbage is finely chopped, crushed, all spices are added.
2. Mushrooms are cut into slices, combined with cabbage.
3. Garlic can be chopped or crushed.
4. All components are combined, a little soy sauce is added on top.

Spread in a dish and pour over juice from ½ part of citrus.

Mushroom salad with cheese and ham

Ingredients needed for the salad:

• mushrooms – 200 g;
• processed cheese – 100 g;
• ham – 100 g;
• boiled egg – 3 pc .;
• boiled potatoes – 2 pc.;
• boiled carrots – 2 pcs.;
• green onions – 5 feathers;
• mayonnaise – 1 pc.;
• salt – to taste.

The salad should turn out to be multi-layered, a little salt and mayonnaise are added between each of them.

Step-by-step cooking process:

1. Potatoes are finely chopped or chopped with a grater.
2. Chop the onion.
3. Rub boiled eggs.
4. Cut raw mushrooms into thin strips.
5. Cubes are made from ham.
6. Chop the carrots.
7. Grate cheese.

The top layer is poured with mayonnaise, decorated with a sprig of cilantro or parsley on top.

Salad with mushrooms and pickles

A quick and cost-effective recipe with a minimum set of products. List of required components:

• boiled potatoes – 4 pcs.;
• pickled cucumbers – 4 pcs.;
• raw champignons – 4 pcs.;
• bow – 1 head;
• olive oil – 1 st. l .;
• allspice and salt – to taste.

All vegetables are cut into equal parts, combined, spices and oil are added.

Salad with mushrooms, tomatoes and avocado

Required ingredients for salad:

• raw mushrooms – 6 pcs.;
• avocado – ½ fruit;
• tomato – 1 pc.;
• lemon juice – 1 tbsp. l .;
• lettuce – 1 bunch;
• salt and pepper – to taste;
• mustard oil – 1-2 tbsp.

All components are cut into large pieces, spices and oil are added, sprinkled with lemon juice.

Mushroom salad with tomatoes and cucumbers

Tomato and cucumber salad is present in almost everything on the summer menu. It is made with the addition of all kinds of spices, garlic, onions and herbs.

Mushroom salad with tomatoes and cucumbers differs from the classic one with an additional component – raw champignons. They are taken in the same quantity as vegetables. Parts of the fruiting bodies are cut thinner and slightly smaller.

Sandwiches with mushrooms, tomatoes and herbs

Cold sandwiches with tomatoes and champignons

You can make sandwiches according to the following recipe:

1. Fry the bread in a toaster, if there are no household appliances, then you can do it in a hot dry frying pan.
2. Spread cream cheese on top.
3. Put thin slices of tomatoes.
4. Then add mushrooms.

Salt, pepper and garnish with herbs.

How to eat raw mushrooms

Any dish of raw champignons is useful if they are not abused. For the stomach, such food in large quantities is considered heavy. Some chemical compounds are poorly broken down and excreted from the body, which negatively affects digestion.

The adult portion is 120-200 g.

Terms and rules for storing raw champignons

Mushrooms that were plucked no later than two days ago are suitable for raw consumption. Fruiting bodies will be stored longer, but they can only be used after hot processing.

Self-assembled specimens are not washed before storage; you can cut off the lower part of the leg if it is dirty and remove rubbish from the surface. Fruit bodies are placed in a container, covered with cling film so that moisture does not evaporate and the mushrooms are not saturated with the smell of food. It is better to buy champignons in a pallet covered with a film. Store at a temperature of +3-50 C (in the refrigerator).

Limitations and contraindications

The benefits of raw champignons are undeniable, but there can be harm to digestion if consumed excessively. There are also a number of restrictions on medical indicators, which include:

• metabolic disorder;
• allergy to mushrooms;
• gastritis and irritable bowel syndrome;
• low or high acidity;
• pancreatitis.

Mushroom dishes are not recommended for women during lactation and young children.

Conclusion

You can eat raw champignons in limited quantities and only fresh. Mushrooms are low in calories, so they are included in weight loss diets.