Champignons are very often on our table. They are very useful for our body, since they contain amino acids, trace elements, sodium, potassium, phosphorus, vitamins A and B, necessary for humans, as well as substances that have a positive effect on mental activity.
They will help lower blood cholesterol levels and prevent cardiovascular diseases. And those fasting or dieting will love that they are low in calories but high in plant protein.
You need to be able to choose the right mushrooms - they usually have a white or pink hue, not quite fresh mushrooms lose their color and become darker. Before cooking the mushrooms, they need to be washed properly. Since the taste and aroma of these mushrooms is given by the albumin protein, which is very easily soluble in water, they cannot be washed for a long time, otherwise only the water in which you washed them will be aromatic.
Well, it is very easy to cook champignons, since they are combined with a large number of products. The easiest way is to marinate the mushrooms, and you can do this without vinegar by adding the juice of one lemon instead. It will be very tasty if the mushroom caps are stuffed with cheese, pour sour cream and bake. Mushrooms make an excellent creamy soup, it will turn out to be especially aromatic if prepared from larger mushrooms, because they have a richer aroma. Since champignons are 90% water, in order to really fry them, you first need to put the chopped mushrooms in a pan so that all the liquid evaporates and only then add the oil. This is how fried mushrooms will turn out, not stewed mushrooms. They can also decorate the taste of almost any salad.
Here is the recipe for the original salad with beans and mushrooms.
You will need:
large champignons - 10 pieces
jar of pitted olives
beans - 1 cup
vegetable oil -2 tbsp. spoons (sunflower or olive)
lemon juice - 1 tbsp the spoon
salt, pepper, herbs - to taste
1. Pre-cook the beans (if left overnight in cold water, they will be ready much faster).
2. Put the mushrooms in salted boiling water and cook for 8-10 minutes, then rinse and cool.
3. Cut the ready-made champignons into thin slices. Cut the olives into strips.
4. Prepare the dressing: mix vegetable oil and lemon juice.
5. Combine everything and pour with dressing, add spices to taste, transfer to a salad bowl and decorate with herbs.
The mushroom puree soup is easy to prepare.
You will need:
champignons - 30 pieces (or 1 kg of frozen and chopped mushrooms)
white potatoes - 6 pieces
cream 10% fat
salt, pepper, herbs - to taste
1. Boil peeled potatoes in a little water until cooked. You can cook cut potatoes. Add some salt.
2. Boil the mushrooms in a frying pan and then fry in vegetable oil until golden brown.
3. Put mushrooms and potatoes with the broth in which it was cooked in a blender, bring the mass until smooth.
4. Pour the mixture into a saucepan and add the cream (500 ml), carefully place and bring to a boil.
5. You can serve mushroom puree soup with croutons or grated cheese.
