Mushrooms are a product, knowing how to cook which, you can create a gorgeous dish. The various recipes provide only a fraction of the tips and techniques for the correct preparation of mushrooms. But it's better to know all of them and cook delicious mushrooms every time. The skill of a culinary specialist is measured not by the number of recipes in the arsenal, but by the ability to perfectly handle each product!
To learn how to cook mushrooms, you first need to understand that they are different. Let's take a closer look at the different types of mushrooms.
Forest mushrooms
The most exquisite and rich in taste. These include: chanterelle, porcini mushroom, boletus and milk mushrooms.
All of the above, except for the milk mushrooms, are very good fried.
They go well with potatoes, meat, cereals and flour products.
They do not like a lot of seasonings, because they themselves are saturated with a strong aroma and taste. Of the seasonings, they combine well and emphasize the taste: salt, black pepper, garlic, herbs like parsley, dill and thyme (thyme).
It is preferable to prepare the following dishes from them: fried with potatoes, pancakes with mushrooms, pies with mushrooms, mushroom soups, fried or stewed in sour cream, mushroom pies and casseroles, zrazy, broths.
Milk mushrooms are best revealed in pickles and pickling. They love the classic marinade, these are: water, salt, vinegar, sugar, spices (peppercorns and laurel).
It is better not to use this mushroom in other dishes, except for the case when it was prepared in a boiled form. If you have boiled milk mushrooms, rinse them and cook like any other mushrooms in the main and first courses.
But do not use even such milk mushrooms for making cream soup or puree soup. They are very dark in color, sometimes even black, this can greatly ruin the appearance of the soup.
Cultivated
They are less intense in taste, but more affordable. They can be purchased all year round and are inexpensive compared to forestry ones.
These include: oyster mushroom and champignon.
Champignon is a very mild mushroom and the easiest to prepare. Very versatile, good in soups, fried and pickled.
Suitable for absolutely all dishes and easiest to prepare.
Oyster mushroom, a tastier and richer mushroom than champignon. It is often cheaper than champignon, but with all its advantages, it is tougher.
If you know how to properly cook oyster mushroom, then it will be quite soft.
The easiest way to cook soft oyster mushroom is to marinate. In the process of boiling in the marinade, it softens. And if you fry it, then it is advisable to put it out in the end. If you decide to fry the oyster mushroom, then you need to cut it into small pieces, across the growth of the mushroom. This will soften it noticeably as you cut the mushroom across its fibers.
Oyster mushrooms are suitable for the following dishes: stewed in sour cream or creamy sauce, pickled, mushroom soup, cream soup, frying followed by stewing or boiling.
