They came to the unanimous conclusion: these representatives of a special form of life will be useful to all who care about the figure. On 90% they consist of water, half of the dry matter in them account for proteins and carbohydrates. In mushrooms there is little by little - vitamins (for the most part of group B, and also D), trace elements (including calcium, phosphorus, iron, iodine, magnesium), amino acids. Instead of starch, it is glycogen. Another reason that they are defined in a separate kingdom. Usefulness of mushrooms, medicinal properties - the subject of the article.
There is also fiber - chitin. It is stronger than cellulose, and it is better to assimilate the delicacy, culinary processing is recommended (at least - thorough grinding). Perhaps, most often in recipes appear mushrooms (for the composition of essential amino acids, they largely have in common with chicken eggs). Slightly inferior to them according to the frequency of consumption of oyster mushrooms (they are also oyster mushrooms). Native chanterelles, mushrooms, mushrooms, russules, mushrooms, morels just transform our table. What is inherent in mushrooms, so it's a delicate aroma. He is given essential oils, the leaders in the content of which the first place is truffle. In addition to being valuable to gourmets, eating it reduces the risk of osteoporosis and anemia. It is ideal to supplement them with Italian pasta. A pinch of any mushrooms in dry form will give a unique aroma of soup. True connoisseurs know different ways of making mushrooms: fresh, pickled, dried, canned, in the form of the main component of the first dishes or pie filling - hot delicacy to the soup. The options can not be considered.
But if you coronate, then surely the boletus. He's a white fungus. The name is given to him for the property of remaining white, even when cooking. Its flesh does not change color on a cut. In all this is the highest manifestation of the mastery of Nature, possessing unsurpassed nutritional and taste properties. The season of ripening and harvesting of mushrooms falls on summer and autumn. It's easy to cook. You can serve raw separately or in a salad, a little dripping olive oil, flavored with balsamic vinegar, salt and pepper. To find out whether a white fungus is good, it is worth tapping lightly on the cap or leg. Elastic will respond iridescent, clear and sonorous. Hence, the fungus is in the prime of life. If the fingers leave a dent, this option does not suit you - it's the place to raise the grandchildren-borovit. For culinary purposes, get copies fresher. White mushrooms are to the taste of mammals and not only. Worms, they are also on the inside. Outwardly, it is not possible to determine the presence of these unappetizing inhabitants. But if you lifted the hat, noticed small holes, be sure - you are not the first who decided to eat them.
They say that boletus grows best during thunderous rains, and this folk belief is close to the truth. It is worth looking into the nearest forest for the next day after a downpour to be sure. But you can defuse and throw a mushroom in a basket only if you understand them. And now it's time to move on to the delicious part of the story - recipes from the chef. Do not count on household methods of testing mushrooms: cook from those that leave no doubt
Autumn Polenta
• 100 g of boletus
• 20 g of butter
• 100 g of small corn groats
• 1 liter of water
• 3 cloves of garlic
• 2 tbsp. tablespoons olive oil
• salt pepper
Cut the mushrooms into thin plates, fry in olive and butter. Prepare the polenta: boil the corn in the salted water. Add chopped garlic, fried mushrooms; season with salt and pepper.
Mushroom risotto
• 280 g of rice
• 200 g of ceps
• 500 ml of vegetable broth
• 20 g of butter and a little for roasting rosives
• 1 tbsp. spoon of olive oil
• 2 cloves of garlic
• 1 tbsp. chopped chopped parsley
• Anise, salt and pepper
Prepare the rice in the saucepan. Use both types of oil to do this. Add the garlic, salt and gradually pour the broth, stirring constantly. Fry in the butter cut plates mushrooms, add them to the risotto. Season with anise and pepper. -
Fragrant bruschetta
• 100 g of mushrooms
16 slices of bread
• 6 tbsp. spoons of olive oil
• parsley
Wash and cut the plates with mushrooms. Drip a little bit of olive oil on each piece of bread and quickly fry in a grill pan or oven until golden brown. Rub them, hot, with garlic. Top with mushrooms, salt and grease with olive oil. Sprinkle with finely chopped parsley.
Forest salad
• 200 g of ceps
• 1 tbsp. spoon of apple cider vinegar
• 2 tbsp. tablespoons olive oil
salt pepper
Cut the mushrooms into plates, sprinkle with olive oil and apple cider vinegar. Season.