All over the world, mushrooms are loved and revered. Champignons are the most famous and readily available, they are not inferior even to meat in nutritional properties, it is a storehouse of useful trace elements and an energy source. In different countries, these mushrooms are prepared in different interpretations, the most common dish is champignon soup. It is believed that the birthplace of champignons is Italy, although no one knows the exact answer to this question. It is known that in Europe they began to breed them in the 18th century. Already in the 19th century they migrated to Russia, where they took root favorably thanks to the numerous forests and fertile soil.
Champignons are bred not only in agricultural enterprises, but also in their own personal plots. The very technology of growing these species is not at all complicated, various materials are suitable for the base: sawdust, hay, straw, bird droppings, husks from seeds and more. It should be noted that the cultivation of mushrooms is a waste-free production, because the waste substrate from fungi is a useful fertilizer for other plants.
There are more than 60 populations of various mushrooms in the world, but not all can be eaten, most of them are poisonous and life-threatening. Only two types of champignons are used in cooking: yellow skin and motley. In Russia, they often produce a two-yard species, from which an amazing mushroom soup is obtained. Fans of passive hunting should be able to distinguish champignons from pale grebes, because at an early stage they are very similar to poisonous ones and only with age acquire a dark color and flat hats.
What beneficial vitamins are found in champignons?
In addition to a pleasant taste and delicious aroma, they contain more than 20 amino acids (tryptophan, methionine, cysteine, lysine, arginine, etc.), which favorably affect mental development. Also, these mushrooms are rich in fatty acids, proteins, fats, folic acid, phosphorus, zinc, iron, potassium, a group of vitamins (A, B, C, D). In addition, mushrooms have an antiseptic effect, do not contain cholesterol and do not lose useful properties when cooking.
For example, champignon soup is good for the stomach because mushrooms are a plant protein that is easily absorbed by the body. Mushrooms can be fried, stewed, boiled, dried, marinated, but they can not be stored for a long time. they produce choline, a dangerous substance. With proper preparation, champignons are absolutely harmless to humans and bring only benefits. Here are some simple and tasty recipes that you will like.
How to cook champignon soup
Composition:
- champignons 300 gr.
- chicken fillet 200 gr.
- potatoes
- noodles
- carrot
- bow
- greens (dill, cilantro, parsley)
- garlic
Cooking:
Boil the fillet, put chopped potatoes and mushrooms in a boiling broth - cook for 15 minutes. Passion onions and carrots. Separately cook the noodles until half cooked. At the end of cooking, add the sautéed vegetables, noodles and finely chopped greens with garlic to the pan, salt and pepper. Champignon soup is ready.
How to make mushroom soup with cheese will be described in the second recipe.
Ingredients:
- meat broth 500 gr.
- cream 10% - 500 gr.
- champignons 500 gr.
- bow
- butter
- any processed cheese
- white wine 50 gr.
- greens and garlic
Cooking:
Fry mushrooms with onions in oil, pour wine and simmer for 5 minutes. Pour the finished mass into the broth, add cream, after boiling put cream cheese, herbs and garlic. Boil a little and beat in a blender. Mushroom soup puree is served with croutons, on top you can decorate with a slice of lemon and a sprig of mint. Bon Appetit!
Perhaps these simple recipes will add variety to your diet and take pride of place in the cookbook. In fact, champignons are a product that combines with almost any ingredient.