Features Of Mushroom Consumption

In order for a mushroom dish to turn out to be tasty, it is important not only to have high-quality mushroom raw materials, but also to know what products mushrooms are combined with. It should be remembered that the taste of dishes made from fresh mushrooms is primarily determined by the natural mushroom smell. Therefore, it is undesirable to add such strong spices as black pepper, basil, coriander, cloves and cinnamon to mushroom soups, sauces and roasts. On the contrary, such seasonings and spicy vegetables as garlic and onion, bay leaf, dill and parsley are perfectly combined with mushrooms .

Since mushrooms contain almost no sugar and no acid, it is always a good idea to slightly acidify them during cooking with sour cream, tomato paste or fresh tomatoes, as well as dry white wine.

Mushroom sauces are usually served with meat and fish dishes. According to the rules, they are prepared only in mushroom broth. Concentrated decoction of dried porcini mushrooms is best for this purpose . Another mandatory component of mushroom sauce is fried flour.

The best side dish for mushrooms is, of course, potatoes, but rice, buckwheat and pasta are equally good.

When preparing to cook mushrooms , you need to imagine very well that their fruiting bodies are a heavy, low-nutrient food, which can be made light and nutritious with proper processing. In this regard, mushrooms resemble oil, which contains a large amount of energy, but, unfortunately, is not absorbed by the body at all.

If you are faced with the task of preparing mushrooms as a dietary product, rich in proteins and trace elements, which significantly outweighs meat or vegetables in this regard, then you should forget about all the classic Slavic recipes, mushroom preparations in particular.

Nutrient, vitamin, mineral and even medicinal substances contained in mushrooms in large quantities are released only under certain conditions. Mushrooms "for benefit and health", first of all, should be chopped as much as possible. It is best to pass through a meat grinder. The fact is that all nutrients and useful substances practically cannot leave the mushroom cells during cooking , which are protected by a shell made of chitosan, a substance similar to the "impenetrable" chitin of insects. If you cook or cook the mushroom whole or coarsely chopped, the cells will remain as they are, and we will get a tasty but bulky product. And being chopped, mushroomseasily give away all their wealth, including mucus, which is generously released during such processing and serves as an excellent digestive stimulant. Finely chopped mushrooms should never be fried in any oil, nor should sour cream or mayonnaise be added to them (which is generally better to exclude from your diet). After all, this is how the calorie content of mushrooms (by the way, this also applies to the traditional most common way of cooking mushrooms - frying them whole or coarsely chopped) increases 10-15 times, and the concept of dietary value disappears as such. Accordingly, only boiling or slow stewing in water (or in its own juice) well-chopped mushroomsmeets all the requirements for obtaining a dietary, light and nutritious product, as is done, for example, in Asian countries. A similar result can be achieved by drying mushrooms and grinding them immediately before cooking into a powder.

Well, if we just need a tasty ballast to fill the stomach and get rid of the feeling of hunger during fasting, or to eat a delicacy on a holiday and ask for it, then traditionally cooked or canned mushrooms will be irreplaceable in this regard.