Champignons ... What is it? No vegetable, no fruit. These are mushrooms, a separate class of plant life. But strangely enough, it is very popular with cooks for their quick cooking time, excellent taste and low caloric content. Today we will talk about the simplest and most common mushroom - champignon.
Champignon
Mushroom plates are white at first, but with age they darken to a color from pink to black. It is this feature that helps distinguish edible mushrooms from poisonous. Thus, in poisonous plates and spores throughout life remain white or take a yellowish hue.
In air, the fungus takes on a reddish color. It is better to eat young mushrooms. Distinguish correctly the young mushrooms from old ones will help you visual inspection: the older the mushroom, the hat becomes flatter.
Mushrooms are grown mainly in the USA, Poland, France, the Netherlands, Great Britain, Germany, Taiwan and Korea. In recent years, champignons have become very popular to breed on their own. Therefore, artificially grown mushrooms are sold in the markets, which differ greatly in taste from the forest ones.
Champignons and their properties
The champignons contain a large number of vitamins, such as: B1, B1, B5, B6, vitamin PP, B12, E, folic acid. And micro-and macro-elements necessary for the organism: calcium, potassium, magnesium, phosphorus, sodium, manganese, iron, selenium, copper, zinc. Champignon is a low-calorie mushroom. In 100 g contains only 22 calories.
Thanks to the content of useful substances, champignons help to cope with headache, improve memory, and mental activity of the body, reduces the risk of atherosclerosis and heart attack. In addition to all this, reduce "negative cholesterol, increase appetite and immunity. In dried form, champignons are very useful for people with gastrointestinal diseases, for example, with a stomach ulcer or hepatitis. Very useful for people with the desire to lose weight - the fungal protein is well absorbed.
How to properly clean mushrooms
Buying mushrooms, almost all the hostesses, like in Hamlet, face a dilemma: "To be, or not to be? Clean or not? ". There are no clear recommendations, everyone decides for himself how the soul asks: someone simply washes mushrooms, someone is peeling skin, someone does not wash at all. But the cooks and people who are engaged in growing, say that the mushrooms properly cleaned in a mixed way. You understand, through the hands of these people is not one dozen kilograms of mushrooms and there is simply no reason to clean them out. Therefore, buying mushrooms, clean mushrooms outwardly just carefully washing under water. You can only prune the leg. If the mushrooms are dirty, there are some damages in the ground, they are washed and unnecessary areas are removed. Also clean and cut the leg. Soak mushrooms is not recommended, because they absorb a lot of water. Another interesting fact. It turns out that champignons are the only mushrooms that you can eat raw.
No matter how you decide to clean the mushrooms, they will still go for a delicious meal. And the time spent cleaning will more than pay off with an unforgettable aroma and amazing taste. Eat on health!