All over the world, the most common mushroom is champignon. For food, it is most often grown artificially. Champignons can be cooked in a variety of ways: they can be stuffed, boiled, stewed, baked, pickled and salted. And soups and sauces from them are simply amazing.
Instructions
Step 1
You can store fresh mushrooms for no more than four days. Like other mushrooms, champignons cannot be washed in advance, but only immediately before cooking. To preserve freshness, mushrooms are wrapped in paper or placed in a plastic container, and then in the refrigerator.
Step 2
If the mushrooms are frozen, then they are cooked without defrosting, otherwise they will turn black.
Step 3
Before cooking, champignons are well cleaned of dirt and debris, then washed under a stream of cold running water. You do not need to soak these mushrooms, because, after absorbing water, they will become watery and tasteless.
Step 4
White wild mushrooms are perfect for soups and sauces, as they are very fragrant and have a pleasant mushroom smell. But when fried, they become rather dry, so this method of cooking is not the best for them.
Step 5
White cultured champignons are very versatile and go well with vegetable and meat dishes.
Step 6
Champignons have antitumor and antibacterial activity. Their use will help reduce blood cholesterol levels and reduce the risk of atherosclerosis. The pantothenic acid found in this mushroom will help reduce fatigue.
