Mushrooms – the first living organism on our planet, began its development a billion years ago. To eat them, people learned to gradually distinguish between edible and poisonous. Mushrooms are low-calorie, only 300-400 kcal per 1 kg. White mushroom and chanterelle contain a large amount of calcium and vitamin B. All useful trace elements are in the cap, in the leg their amount is 2-3 times less. However, these organisms are not so useful and beautiful, the protein contained in them is very difficult to digest by our body due to chitinous fiber, which interferes with the digestion process. Therefore, doctors do not recommend introducing mushrooms to the children's menu under 3 years old, and adults should limit themselves to 300 g of fried or 150 g of salted mushrooms.
estet-portal.com will tell you,
- How to cook mushrooms: simple and delicious recipes
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- Correct technology cooking mushrooms How to cook mushrooms: simple and delicious recipes
Perfect for those who follow the harmony of the figure, because it is prepared without the addition of fried vegetables.
You will need:
• 180 gr millet;
• 250 gr champignon mushrooms;
• onions and carrots – 1 piece;
• 0.25 l low-fat cream;
• 1.5 liters of water;
• salt and pepper to taste.
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Pour millet with warm water, rinse several times. Cut the mushrooms into half rings, chop the onion and carrots with a knife. Pour all the ingredients into a bowl, add water and cream. Set to cook on the "Soup" mode. or "Stew" 250 g mushrooms;
• potatoes and carrots – 4 pcs;
• onion – 1 piece;• tomatoes – 2 pcs;
• salt;• pepper;
• oil;
x greenery.
Cut vegetables, onions into rings, carrots, potatoes and mushrooms into 4 parts, tomatoes into cubes. Pour oil into a preheated pan, send onions there, then carrots, after 5 minutes potatoes and simmer under a closed lid. When the potatoes become softer, add the mushrooms, cover with a lid and simmer over low heat for 7 minutes. We send tomatoes to the pan, simmer for 5 minutes, salt and pepper, sprinkle with herbs.
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Pasta with mushrooms
• onion – 1 piece;• sour cream 4 tbsp;
• broth or water – 4 tbsp;• pepper;
• greens;
• garlic clove.
Wash the mushrooms, cut them into 4 pieces. Chop the onion and garlic and fry in oil, after 5 minutes add the mushrooms, fry until golden brown. Pour the frying with sour cream and broth, add spices and salt, simmer for 10 minutes. Boil the pasta, drain the water, throw them into the pan, mix with the sauce. You can sprinkle some
cheese on top.
Marinated mushrooms: simple and delicious recipes in just 1 knock
Mushrooms – 1 kg, onion – 2 pcs, vinegar – 50 ml, sugar – 3 tbsp, salt – 1.5 tbsp, bay leaf, allspice. Wash mushrooms thoroughly. Pour water into a saucepan, add 3 allspice peas, 2 bay leaves, salt and sugar. Bring to a boil, throw mushrooms into the boiling marinade, cover with a lid. Cook for 15 minutes and add vinegar, boil for another 5 minutes. At the bottom of the jar we lay onion rings, then a layer of mushrooms, and so on until the end. Fill with brine, cover with lids, after cooling in the refrigerator. Cooking time 1 day.
Marinated chanterelles
Mushrooms – 250 g, onion and chili pepper – 1 piece, celery – 50 g, wine vinegar – 70 ml, garlic – 1 clove, sugar – 2 tsp, salt and pepper to taste, bay leaf – 4 things. We wash the chanterelles, lower them for 2 minutes in boiling salted water. We throw it away in a colander. Cut the garlic in half, onion into 4 parts, remove the seeds from the pepper. Cut celery into thin rings. Mix vinegar with 300 g of water, add chopped vegetables and spices, cook for 50 minutes. Arrange the mushrooms in jars and pour over the marinade, tightly close the lids.
Store in a dark, cool place.
Proper technology for cooking mushrooms
6 cooking tips:
1. Mushrooms are not recommended to be stored for more than 8 hours, champignons up to 24 hours. Therefore, they must be carefully cleaned and poured with salted water, so they do not darken.
2. When preparing forest mushrooms, do not overuse salt and spices to preserve the smell of the product.
– for soup, chanterelles and mushrooms – marinate and fry, mushrooms – salt.
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4. If you pickle mushrooms, make sure there is no foam. If it is formed – remove to make the marinade clear. All spices are added at the end of the process. Before cooking, hold the mushrooms in boiling water for 15 minutes, so the excess blackness will go away.
5. Mushrooms should not be soaked, they will become cottony and watery. Minimal heat treatment will preserve all useful elements in the product and preserve the taste.6. To protect against dehydration, add dill, horseradish, or blackcurrant leaves to a jar of mushrooms.
If you need to cook mushrooms quickly, simple and tasty recipes with cheese are perfect. Just separate the caps from the legs, fry the legs with onions. Place the resulting mixture in mushroom caps, brush with sour cream on top and sprinkle with cheese. Bake in the oven for 30 minutes at 180 degrees.
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