Despite the fact that there are many types of edible mushrooms, mushroom recipes are the most popular. Because they can be purchased at the supermarket, and not go and collect on their own. In reality, it is simply impossible to poison these mushrooms, because there are recipes from fresh champignons, the heat treatment of which is practically not carried out.
To date, mushroom recipes can be divided by type of dishes in which the mushroom is used:
- Salads;
- Soups;
- Sauces;
- Second courses.
And by the method of preparation:
- Quenching;
- Frying;
- Roasting in the oven, on charcoal, an open fire;
- Cooking;
- Pickling;
- Pickling;
- Drying;
- Preservation.
Dried champignon is most often used not for cooking certain types of dishes. And in a very chopped form as a seasoning.
Champignon roasting
In the event that you go to bake mushrooms in the oven, the recipe for this dish is quite simple. You can use both whole mushrooms and chopped ones. They should be washed. If you want to bake them, then dip them in salted water for 30 minutes. Then drop it into a colander and let the excess liquid drain. Dip each in sunflower oil and place on a baking sheet so that there is a distance between them.
If you do not adhere to this rule, then you will get champignons baked in your own juice. They taste more like stewed mushrooms. Depending on what you add during cooking, the name of the dish is located. Most often, the following products are an addition:
- Sour cream;
- Finely chopped onions;
- Greens;
- Vegetables;
Less commonly used meat and poultry, fish.
Delicious recipes from stuffed champignons. In this case, you will need mushrooms with large hats. They are washed, the leg is separated and soaked in brine. After the liquid drains from them, the previously prepared filling is placed inside. She can, as it is covered with a second mushroom cap, is not.
Roasting and stewing champignons
Quite often, housewives confuse these two concepts. For some reason, many people think that if they chopped champignons and put them in a hot pan with sunflower oil, this means that they fry mushrooms. In fact, due to the strong release of liquid during the heat treatment, quenching occurs. And only when the liquid has completely evaporated, you will fry the mushroom. At the same time, his taste changes greatly.
To avoid this, remember how to fry cutlets. You do not immediately spread all the stuffing in the pan. So it is here. You can fry the mushrooms on their own, but you can in a lezon, breading, batter. But each piece is separate.
Common Cooking Mistakes
Almost always, mushroom recipes contain detailed instructions for preparing the dish, but not tips on how to do it right. Therefore, in most housewives, mushroom soup has an ugly dark color, and stewed champignons become dark brown. In fact, avoiding such incidents is quite simple. Before washing the mushroom, it is enough to prepare a hydrochloric or acidic 2% solution in advance. You dip the washed, and subsequently chopped champignon into it. You also need to boil it in such a solution, and not just throw it in boiling water. Even if you plan to use it later for salads.
To prepare mushroom sauce, it is better to use not fresh or frozen champignons, but mushroom flour made from dried mushrooms. In this case, you will get a 100% uniform consistency, pieces will not be present in it. But for mushroom soup, you should not use mushroom flour. It is better to spend half an hour more, but cook it from fresh mushrooms.