Mushrooms are a very popular food product. They can be used to prepare a wide variety of dishes. Mushrooms are stewed, salted, fried or boiled. They are used as a stand-alone dish or to add flavor to a composition of other products. What mushrooms can be found most often in the kitchen?
Champignon
The most widespread mushroom in the world, which is most often grown artificially. Champignons are boiled, stewed, stuffed, fried, baked, salted or pickled. This type of mushroom is ideal for making gravies, sauces or soufflés. Champignons are often added to pies as a filling. The taste of these mushrooms is very delicate, and the composition is rich in nutrients.
White mushroom
Porcini mushrooms are not only tasty, but also healthy. They contain riboflavin, which ensures the normal function of the thyroid gland, it is also responsible for the growth of hair and nails, and for the condition of the skin. The most delicious julienne is obtained from porcini mushrooms, they are able to transform the taste of soups, cutlets or salads.
Oyster mushrooms
These mushrooms are soft and tasty, with hints of rye bread and anise. The calorie content of the product is low, and the content of nutrients is very high. By consuming oyster mushrooms, you can normalize blood pressure, lower blood cholesterol levels and remove radioactive substances from the body. Oyster mushrooms can be pickled, fried, added to patties, or used as a filling for dumplings. These mushrooms are often used in soups and salads.
Lactose
One of the most delicious and aromatic mushrooms with a white or creamy yellow cap. There are many useful substances in the bag, previously they were treated for kidney diseases, purulent wounds and many other diseases. The most popular use of milk mushrooms in cooking is salting. Delicious salted milk mushrooms are an adornment of any festive table in winter. In addition, they can be added to salads, made caviar from them, and used as filling for pies.
Chanterelles
These mushrooms are distinguished by a delicate nutty flavor, and their bright yellow color indicates a high keratin content. Chanterelles are best suited for roasts, stews, soups and sauces.
Honey mushrooms and boletus
Honey mushrooms can be boiled, fried, dried, pickled, salted or stewed. This mushroom is rich in vitamins and microelements, and mushrooms can compete with fish in terms of phosphorus content. Iron salts, copper, magnesium and zinc have a beneficial effect on the processes of hematopoiesis in the body.
Butter oils are very often used in cooking, especially in pickled form. They can be combined with fried or boiled potatoes, served with meat or fish, and added to salads. To make the butter taste more intense, they can be fried with onions. A delicate taste can be achieved by stewing mushrooms in sour cream and cheese. Butterlets are an excellent filling for pies and casseroles.
