Champignons are edible mushrooms that are successfully cultivated in many countries. Of these, mashed soups are cooked, added to sauces, side dishes with pasta and potatoes are prepared, used in salads, etc. These mushrooms are salted, pickled, eaten raw, baked in the oven and on the grill. Varieties of champignons: meadow, field, forest, royal, or otherwise - portobello.
Meet Portobello
All varieties of champignons have a bright taste, high in vitamins, proteins, minerals.
The royal ones have the most refined taste. They began to cultivate them about 20 years ago, they are distinguished from other varieties by a large brown hat, a pronounced mushroom aroma and taste. They are consumed not only in processed form, but also in raw.
Many cooks and gourmets prefer portobello, finding the taste of these mushrooms similar to the taste of porcini mushrooms.
Before cooking royal champignons, recipes for which will be offered below, should:
- clean the soil from adhering specks and gently rinse with cold water;
- In no case should the mushrooms be soaked: they will lose their aroma, taste and become watery.
Mushroom Kebab
To prepare an effective dish you will need:
- royal champignons - 10 pieces;
- soy sauce - 3 or 4 tablespoons (tablespoons);
- garlic - 4 cloves;
- juice of one lemon;
- dill greens - one bunch;
- freshly ground black pepper, curry, salt - to taste;
- wine vinegar - 1/2 tablespoon (teaspoon).
We prepare as follows:
- Peel and chop the garlic. Wash dill, chop.
- Prepare mushrooms, dry on a paper towel.
- Pour chopped dill, garlic into a container, pour soy sauce, juice of one lemon, wine vinegar. Mix everything, add salt, pepper, curry to taste.
- Pour the resulting marinade into the mushrooms, mix gently.
- Mushrooms leave to pickle (15 or 20 minutes).
- Preheat the oven to 200 degrees. String the mushrooms on skewers, carefully fold into the mold, pour the marinade and put to bake for 15 minutes.
- Champignons ready to serve.
French appetizer: Portobello in batter
An original appetizer of mushrooms in batter is a frequent dish in restaurants in France. However, it is easy to cook at home. By this you risk surprise and intrigue your relatives and friends.
Royal mushrooms are excellent for making mushrooms in a crispy batter: they are juicy and fleshy.
The recipe for this dish requires:
- mushrooms (royal mushrooms) fresh - 1/2 kg;
- drinking water - 1 cup;
- wheat flour - how much will go for batter;
- breadcrumbs - how much will go in for breading;
- ground pepper (black, red) - to taste;
- salt to taste;
- vegetable oil for deep fat.
Peel the mushrooms, rinse under a stream of cold water, dry on a paper towel.
Prepare a batter: gradually pour water into the flour, stir until a thick sour cream texture is smooth, add salt and pepper to taste, stir again.
Mushrooms are dipped alternately in batter, then in breading (crackers). Make sure the breading is well "grabbed" on the champignon.
Put mushrooms on a baking sheet and bake in the oven. When the breadcrumbs are browned, remove the portobello from the oven, string each champignon on a skewer, put on a dish. Serve with sour cream or other favorite sauce.
You can use the deep fat fryer instead of the oven. Each breading can be deep-fried.
Conclusion
Royal champignons, recipes with photos of which are presented above, are very easy to cook at home. They make an easy and original snack for any occasion. Of these mushrooms, you can cook soups, make salads, sauces - all that is enough for the cook’s imagination.
Cook with love, use the recipes given in the article, experiment. Enjoy your meal!