Mushrooms, which were considered plants for a very long time, have long been identified by scientists as a special section of organisms. Today it is known that these are not plants or animals, although they combine some of the qualities inherent in both. These representatives of the "third world" are ubiquitous and number, according to various estimates, from 250 thousand to one and a half million species. Some molds have proven their ability to survive even in space, in the face of hard X-rays.
With regard to cooking, it makes sense to talk only about those that are edible. Edible mushrooms are an absolutely wonderful product, the benefits of which are invaluable. Their protein content is higher than in some legumes or meats, and the calorie and carbohydrate content is very low. At the same time, a special pleasant taste and aroma, well combined with a variety of types of products, made mushroom dishes popular and in demand.
People began to use mushrooms since ancient times, having fallen in love with them for their widespread distribution and the ability to harvest them for future use. With the advent of Christianity, their value increased, since even during the strictest fasting one could prepare tasty and healthy food without unnecessary calories.
The danger lies only in the need to distinguish edible mushrooms from inedible ones, which is not always possible even for experienced mushroom pickers. In addition, being natural absorbents, mushrooms are able to absorb harmful substances from the environment. Cases of poisoning with completely edible mushrooms are known. Therefore, it is better to purchase mushrooms grown under human-controlled conditions.
There are many mushroom dishes, but they can all be combined into several main sections according to the method of preparation. But for any dish, they must be prepared in advance. Let's take a step-by-step look at a few simple, understandable recipes for making light, interesting dishes from mushrooms.
Mushroom processing
Brought home from the forest or from a store, mushrooms need processing. They need to be thoroughly rinsed, cut off and the remnants of the mycelium from the legs removed, darkened and wormhole removed. With some of them (champignons, butter), it is necessary to remove the skin from the caps. Immerse in salted water for 10-15 minutes, then blanch in boiling water for 15-20 minutes and discard on a sieve.
Marinated mushrooms
Almost all mushrooms are suitable for this type of harvesting. The marinade is prepared in advance, in the same proportion as for cucumbers, squash, tomatoes:
- water - 1 l;
- sugar - 1 tablespoon;
- salt - 2 tablespoons;
- vinegar 9% - 2 tablespoons.
Immediately after blanching in boiling water, the mushrooms are placed in sterile jars prepared for canning, spices are added, poured with marinade and hermetically sealed.
When adding spices, you can use cloves, cinnamon, coriander, cumin, bay leaf, allspice, white roots, and other seasonings to taste.
Fried mushrooms
This simple step-by-step classic recipe - let's call it N1 - will also be used in more complex home cooking. Such a little culinary trick will significantly diversify the daily diet.
For frying, it is preferable to choose varieties of mushrooms with a dense structure, containing a small amount of liquid. For 1 kg of mushrooms you will need:
- vegetable oil - 50g;
- onions - 2 pieces;
- carrots - 1 piece.
Keep a small amount of flour, white roots - parsley, parsnips, salt, spices and herbs on hand.
Pour the mushrooms chopped into 0.5 ÷ 1 cm slices or cubes into the heated oil and stirring, fry until golden brown. When all the moisture has evaporated, add salt, onions, carrots, spices.
In this form, the mushrooms are already ready to eat, they can be served with a side dish and no longer cook. But you can continue the cooking process, and then the recipe for fried mushrooms will become only the first step.
Stewed mushrooms
In the mushrooms from recipe N1, add 50 ÷ 100 g of vegetable oil, two tablespoons of flour, and when the flour is completely dissolved in oil, gradually pour in a glass of liquid.
It can be boiled water, meat broth, sour cream diluted to a liquid consistency or tomato sauce - depending on the calorie content and taste of the product that you are ready to receive at the exit. You can put 500 grams of chopped tomatoes instead of liquid. Each of the options will create a different flavor and increase the nutritional value of the food. You can even prepare individual portions for family members with the help of a la carte dishes, creating a level of restaurant service at home!
Then, over low heat, stirring constantly, the mushrooms are stewed until the liquid evaporates by half and the sauce thickens slightly. Ready mushrooms can be sprinkled with grated cheese and herbs, and baked in the oven or microwave for 5-10 minutes.
Mushrooms in the first courses
Mushrooms from Recipe N1 are a great dressing for first courses. They can be added to borscht, vegetable soups and puree soups. Almost all types of meat and vegetable broths are successfully combined with mushroom dressing.
Mushrooms as a filling
The successful combination of mushrooms with most vegetables and cereals allows them to be used in pies, pies, pies, dumplings and pies. To do this, use mushrooms from recipe No. 1, mixing them with other types of fillings.
Dried mushrooms
Drying mushrooms is not difficult at all, just string them on a thread or a thin wooden knitting needle and hang them in a dry, ventilated, warm room. In this form, they can be stored for a long time. Well dried, the mushrooms will become tough and brittle. On this basis, it can be established that drying is over. You can put dried mushrooms in clean, dry jars with sealed lids. Remember that they are hygroscopic: any moisture that gets on them is fraught with mold and product deterioration.
For further use, dried mushrooms will need to be put in water for 20-30 minutes just before cooking. Once soaked in water, they will be ready to cook just like freshly harvested ones.
