Greenhouse-grown mushrooms are more beneficial to health than wild mushrooms. Champignons are added to salads, soups, marinades, or simply eaten raw. But not everyone knows how to cook champignons correctly.
It is necessary
- - Champignon;
- - water;
- - salt;
- - allspice peas;
- - Bay leaf;
- - lemon acid.
Instructions
Step 1
Before boiling the mushrooms, you first need to peel them. Cut off the bottom, most soiled part of the stalk with a knife. Clean the mushroom caps from various debris. Then rinse each mushroom in cold running water using a colander. Wash off stubborn dirt with a soft sponge. But if you use the mushrooms with the cap already open, then you will need to rinse them more often, since they will turn black very quickly during cooking, even if you added acid to the liquid. You do not need to soak the mushrooms in water, otherwise their taste may be lost.
Step 2
Boil small mushrooms whole. If you have rather large mushrooms, then cut them into several slices or chop them into small even slices. Take a saucepan and pour water into it at the rate of 5 liters per 1 kg of mushrooms, put it on the stove. To prevent the mushrooms from darkening and remain gray-white, add salt and 20 g of citric acid to taste. You can put a couple of black allspice peas and bay leaves.
Step 3
Place the prepared mushrooms in a saucepan, they should be completely submerged in water and bring them to a boil. Continue simmering the mushrooms over low heat for 10 minutes, until tender. Then put the mushrooms in a colander, wait for all the water to drain from them. Put the boiled mushrooms on a plate. The mushrooms are ready, in the future they can be used for making various salads, soups, marinades or boiled, you just need to salt them a little.
