Despite the fact that edible fungi existsa lot of species, recipes from champignons are the most popular. Because they can be purchased in a supermarket, and not go and collect independently. In fact, these fungi can not be poisoned, because there are recipes from fresh champignons, the heat treatment of which is practically not produced.
To date, recipes from champignons can be divided into the types of dishes in which a mushroom is used:
- Salads;
- Soups;
- Sauces;
- The second dishes.
And by the way of preparation:
- Extinguishing;
- It's hot;
- Baking in the oven, on coals, open fire;
- Cooking;
- Pickling;
- Salting;
- Drying;
- Preservation.
Dried champignon is most often used not for cooking certain types of dishes. And in a very crushed form as a seasoning.
Baking champignons
In the event that you go bake mushrooms inoven, the recipe for cooking this dish is quite simple. You can use whole mushrooms as well as cut mushrooms. They should be washed. In the event that you want to bake them, then dip them into salted water for 30 minutes. Then pour into a colander and allow excess liquid to drain. Dip each in sunflower oil and place on a baking tray in such a way that there is a distance between them.
If you do not adhere to this rule, then youmushrooms are baked in their own juice. They taste more like stewed mushrooms. Depending on what you add during cooking, there is a name for the dish. Most often the following products serve as a supplement:
- Sour cream;
- Finely chopped onions;
- Greenery;
- Vegetables;
Less commonly used meat and poultry, fish.
Very tasty recipes from champignonsstuffed. In this case, you will need mushrooms with large hats. They are washed, the leg is separated and soaked in brine. After the liquid is drained from them, a pre-prepared filling is put inside. It can, as it is covered with the second mushroom cap, does not.
Hot and champignons stewing
Quite often mistresses confuse these twoconcepts. For some reason, many believe that if they cut champignons and put them on a hot frying pan with sunflower oil, it means they are frying mushrooms. In fact, because of the strong release of liquid during the heat treatment, quenching occurs. And only when the liquid is completely evaporated, you will fry the mushroom. At the same time, its taste varies greatly.
To avoid this, remember how to frycutlets. You do not immediately spread all the mincemeat in a frying pan. So it is here. You can fry mushrooms on their own, and you can in Llezon, breaded, battered. But each piece is individually.
Common cooking errors
Almost always recipes from champignonscontain detailed instructions for preparing a dish, but not advice on how to do it correctly. Therefore, in most housewives the mushroom soup has an ugly dark color, and the stewed champignons become dark brown. In fact, it is quite easy to avoid such incidents. It is sufficient to wash the fungus beforehand to prepare a hydrochloric or acidic 2% solution. In it you lower the washed, and in the subsequent and chopped champignon. Boil it as you need in such a solution, and not just throw in boiling water. Even if you plan on using it for cooking salads.
To make mushroom sauce betteruse not fresh or frozen mushrooms, but mushroom flour made from dried mushrooms. In this case, you will receive a 100% homogeneous consistency, it will not contain pieces. But for soup-mashed potatoes, do not use mushroom flour. It is better to spend half an hour more, but cook it from fresh mushrooms.
