There are a number of popular dishes that are hard to imagine without mushrooms. These are mushroom pies, meat with mushrooms, julienne, a huge number of salads and the like. Traditionally, most of these culinary delights use commercially grown mushrooms, which are easy to buy at any supermarket. But before you buy mushrooms, they should be checked for freshness. Of course, it is difficult to get poisoned with champignons, but to spoil the dish and the mood for yourself, as well as for the guests, is quite.
Instructions
Step 1
Choose small to medium sized mushrooms. The "overgrown" are more likely to be old. In addition, young small mushrooms look much more attractive in plates and, moreover, have a denser "fleshy" consistency.
Step 2
Examine a few fruits before purchasing them. Mushroom caps should be white or pinkish, without dents or blackening. The hat of a fresh champignon is velvety to the touch, very delicate. In addition, it has a characteristic matte sheen, which is absent from a lying and already dried mushroom.
Step 3
Look under the mushroom cap. It should be tightly connected to the leg with a white ring. Move this ring aside and take a look at the mushroom plates. The darker they are, the older the mushroom. In very young mushrooms, the plates are creamy pink, while in very old fruits they no longer keep their shape and have an unpleasant black-brown "rotten" color.
Step 4
Now smell the fungus. The aroma should be subtle, fresh, mushroom. You should not buy mushrooms with a musty, unpleasant smell - they will only spoil the dish.
Step 5
Squeeze the fruit slightly. His body should be firm, not soft and slimy.
Step 6
Bringing champignons home, remember that you can store them no more than 5-7 days after harvesting, only in the refrigerator, at a low above zero temperature and in a ventilated container. Do not leave mushrooms in a plastic bag, otherwise they will quickly turn black and lose their edibility.
