Mushrooms are a very popular product, but at the same time controversial. For people suffering from inflammatory diseases and anemia, mushrooms are shown, but for people with kidney or liver disease, they will increase the load on these organs. However, with all the pluses and minuses of mushrooms, many use them to prepare various dishes.
White mushroom
In cooking, they use fresh and dried porcini mushrooms. They can be frozen and pickled.
The porcini mushroom does not require additional boiling during its preparation.
When processed, the porcini mushroom does not darken, and therefore is often used to make soups. There are 7 times more calories in mushroom broth than in meat broth.
Porcini mushrooms are boiled for about 40 minutes. The dried porcini mushroom is soaked in water for several hours, and then boiled until it settles to the bottom. The frozen mushroom is dipped in boiling water and cooked for half an hour.
Oyster mushrooms
This mushroom is soft and tastes good. Oyster mushrooms perfectly tolerate negative temperatures.
The calorie content of oyster mushrooms is very low, but at the same time the mushroom has medicinal properties - the level of cholesterol in the blood decreases with its use, it is useful for hypertensive patients to lower blood pressure, removes radioactive substances and has bactericidal properties.
Oyster mushrooms are used in soups, salads, they are fried, pickled, and stuffing for dumplings and pies is made.
Old oyster mushrooms are tough and tasteless.
Oyster mushrooms are stored in plastic or glass containers, unwashed and not cut.
This mushroom is boiled for 15 - 20 minutes, if it is fried, then preliminary boiling is not required.
Milk mushrooms
Bitter juice is present in all types of milk mushrooms, and therefore the mushroom must be soaked. The milk mushrooms are soaked for a day - two, or several hours, but constantly changing the water.
They clean the milk mushrooms from dirt only after soaking, then this process will become easier.
Boil milk mushrooms for 15 - 20 minutes.
Chanterelles
Foxes are versatile mushrooms. They are boiled, fried, dried, pickled and salted.
Inexperienced mushroom pickers confuse chanterelle with false chanterelle. In principle, this mushroom is also edible, but not tasty.
Chanterelles are boiled for 20 minutes.
Butterlets
Delicious mushrooms. Pickled butter dish is considered a delicacy.
Butter vegetables are eaten boiled, stewed, fried, and are often used to make soups.
It is necessary to collect butter oil away from the roadway, as they accumulate harmful substances from the environment.
The sticky film that covers the mushroom cap is removed along with dirt and foliage with a knife.
Honey mushrooms
Honey mushrooms do not break during transportation, they are easily processed.
Honey mushrooms require mandatory cooking before cooking, uncooked mushrooms will lead to an upset stomach. Honey mushrooms are boiled for at least 40 minutes, maximum - an hour.
Champignon
Store mushrooms wrapped in paper or in a plastic container. The maximum shelf life is 4 days.
Frozen mushrooms are boiled directly without thawing to avoid blackening.
