Hats and legs: healthy and tasty!

Health Tips

Modest russula, cheerful chanterelles, “king-mushrooms” – mushrooms, democratic champignons, delicious truffles – mushrooms have long entered our lives and over time only strengthen their positions. In our country, mushrooms are especially popular and have long been a traditional product.

However, not only in Russia. Even in prehistoric times, hunters and gatherers were able to recognize the nutritional properties and poison content of many types of mushrooms. And the first image of a mushroom that has come down to us dates back to 1450 BC. Further more. With the development of the natural sciences, the hands of doctors and scientists reached mushrooms. Hippocrates, already known to all of us, wrote about mushrooms and their significance for medicine. But, alas, science was not yet sufficiently developed at that time – for example, the toxicity of other mushrooms was explained by the place of their growth – they were considered poisonous mushrooms, growing near snake nests, rusty iron, or other waste. This teaching, combined with people’s fear of mushrooms, led to the fact that mushrooms seemed to be a mysterious phenomenon and associated with evil forces.

1928 was a major event not only in mycology (the science of fungi), but also in the history of mankind as a whole – Alexander Fleming discovered the antibacterial action of the fungus Penicillium notatum. The antibiotic penicillin obtained from it has saved and is saving the lives of millions.

Since then, an active study of substances contained in mushrooms has begun. And what scientists have not revealed! For example, a fungus has been discovered that can feed on foreign matter in crude oil – the quality of crude oil is improved by the decomposing action of the fungus.

However, the main role for nature and mankind is still the traditional fungal role – processors of organic remains into the simplest inorganic compounds. Yes, yes, mushrooms are the same “orderlies of the forest”, without them “life would soon suffocate under an increasingly thick layer of remains.”

Read more: Hats and legs: healthy and tasty!

Mushrooms

Mushrooms

Helpful or dangerous

Mushroom dishes

It doesn’t hurt to be careful!

Mushrooms: useful or dangerous?

Mushrooms do bring many benefits, but, due to the specifics of their functioning, these creatures, in terms of the risk associated with their use, are equal to puffer fish, no less.

Fact: Mushrooms are the richest source of protein.

Myth. In fact, to meet their protein needs, a person should eat 1-2 kg of mushrooms daily. So mushrooms are a valuable, but additional source of protein.

Fact: In addition to protein compounds, mushrooms are also important because of the content of mineral salts, usually simply called minerals.

Truth. Mushrooms also contain a huge amount of minerals (potassium, phosphorus, sulfur, magnesium, sodium, calcium, chlorine), vitamins (A, groups B, C, PP and D) and enzymes that accelerate the breakdown of proteins, fats and carbohydrates and thereby contribute to better absorption of food.

Fact: Artificially grown mushrooms are empty compared to forest ones.

Myth. For example, oyster mushrooms (cultivated mushrooms) are also rich in proteins and vitamins, lowering blood cholesterol level.

Fact: Mushrooms are a very high-calorie and heavy food.

Truth. And it’s not about the calories, it’s about the fact that mushrooms take longer to digest than meat.

Fact: treated with mushrooms.

Truth. In ancient times, not a single doctor could do without mushrooms: the tinder fungus was used for tuberculosis, chanterelles – to expel worms, veselka is now used for diseases of the gastrointestinal tract. Modern scientists have proven that mushrooms are able to heal and have developed drugs based on them.

For example, the Japanese meitake mushroom (or geisha mushroom) helps in the treatment of various forms of female ailments and contributes to a significant weight loss. Shiitake is used in immunology and oncology, as well as in cosmetology – products based on it help fight wrinkles.

By the way, there is a way to use the power of mushrooms at home. Take one or two edible mushrooms, fresh or dry, boiled (there may be chanterelles, champignons, porcini, russula or other edible ones), pass through a meat grinder. To the resulting mass, add one tablespoon of sour cream, kefir or vegetable oil. Apply the mask for 20 minutes, rinse with cold water. The mask is suitable for all skin types.

Mushrooms help prevent atherosclerosis. In addition, it is believed that not only Shiitake, but also most of the mushrooms known to us have an anti-cancer effect. The main thing is not to subject them to freezing or heat treatment, but to dry or salt them raw, then this healing property will be preserved.

Recipes with mushrooms

And yet, most of all we love not to be treated with mushrooms, but simply eat them. There are countless recipes with mushrooms, you can cook a whole dinner based on mushrooms – from snacks before dessert. Try cooking:

Trout with mushrooms

8 pieces of trout fillet, salt, 4 tbsp. l. flour, 150 g butter, 500 g mushrooms, 3 garlic cloves, black pepper, 6 tbsp. l. dry white wine, 6 tbsp. l. sour cream.

Rinse the trout fillet well. Mix some salt with flour and roll trout. Melt a little butter in a frying pan and fry the trout (about 5 minutes on each side). Transfer the trout to another bowl and place in a warm place.

Wash the mushrooms quickly but thoroughly, peel and cut into thin slices. Peel and mince the garlic. Without adding oil, fry the mushrooms with garlic in the same pan over high heat.

Salt and pepper the mushrooms, pour in the wine. Cook everything together for about 8 minutes, then remove the pan from the stove and stir in the sour cream. After that, simmer the mushrooms over low heat until the desired consistency; salt and pepper again if necessary. Divide the trout on plates over the mushrooms and serve.

Mushrooms in beer batter

600 g mushrooms, juice of 1 lemon, 100 g flour, 1 egg, 100 ml beer, salt, 1 kg deep-frying fat

Wash the mushrooms quickly but thoroughly, peel and cut into pieces. Boil in a saucepan 0.5 liters of water with lemon juice; blanch the mushrooms for about 3 minutes. Drain the water and place the mushrooms on a paper towel.

Knock down a viscous dough from flour, eggs, beer and a small amount of salt. Heat the fat in a deep fat fryer or high-sided pan to 190°C (if you dip a wooden spoon into the fat, bubbles should appear on it). Dip the mushrooms in the dough so that it covers them entirely, then dip in hot fat and fry for about 5 minutes until golden brown. Place mushrooms on paper towels to drain fat, then serve immediately.

Mushroom sauce

200 g mushrooms, 2 tbsp. tablespoons of vegetable oil, 2 onions, 1 tbsp. a spoonful of flour, 0.5 cups of mushroom broth, salt, pepper.

Mushrooms (fresh or pre-boiled dried) chop very finely, fry in vegetable oil with finely chopped onions. Separately, in a dry frying pan, brown the flour well, dilute it with mushroom broth to the consistency of liquid sour cream. Add to resulting sauce fried mushrooms, along with onions and oil, in which they were fried, mix, salt, pepper and warm to a boil.

Pancakes with mushrooms

For pancake dough: 1 liter of milk, 4 eggs, 500 gr. flour, salt. Stuffing: Mix boiled chicken meat with fried mushrooms.

Bake in a hot pan pancakes. Put the filling inside, wrap it with an envelope and put it in a bowl. Prepare the filling as follows: fry the onion and mushrooms in butter. Salt and pepper to taste.

Salting mushrooms

For 10 kg of mushrooms – 300-400 g of salt. Spices and seasonings: garlic, pepper, dill, horseradish leaf, black currant leaf, bay leaf, allspice, cloves, etc.

Put the soaked mushrooms to the brim in the prepared dish (enamelled pan, barrel) with the legs up, sprinkle with salt at the rate of 3 – 4% by weight of the mushrooms, i.e. for 10 kg of mushrooms 300-400 g of salt. Spices and seasonings: garlic, pepper, dill, horseradish leaf, blackcurrant leaf, bay leaf, allspice, cloves, etc. put on the bottom of the barrel, on top, and also shift the mushrooms with them in the middle. It must be remembered that it is not customary to add spices to mushrooms. On top you need to put a wooden circle and a load. As the mushrooms settle in the barrel, you can put a new portion of them, sprinkling them with salt, and so on until the container is filled. After that, the mushrooms must be taken out to a cold place. With such salting, mushrooms are ready for use in 10-12 days, milk mushrooms – in 30-40 days, valui – in 1.5-2 months.

With the cold salting method, the sorted mushrooms must be soaked for 2-3 days in cold water, changing it many times to remove the milky juice. At this time, mushrooms should be stored only in a cold room, as they can ferment and turn sour when warm.

You need to know!

And yet, mushrooms are a product that requires caution.

And it’s not just poisonous mushrooms. There are several rules and facts that everyone who loves mushrooms needs to know.

  • edible mushrooms (both wild and cultivated) contain substances characteristic of animal tissues. In summer, especially hot, with rare rains, the concentration of “animal” substances increases, and the edible mushroom becomes essentially poisonous.

  • In mushrooms, there are several toxic principles: muscaridine, bufotein. Doses of toxins that are harmless for an adult organism become fatal for a child.

  • Mushrooms, by virtue of their nature, truly absorb EVERYTHING from the environment. Especially – salts of heavy metals and other gifts of our unfavorable ecology.

  • The mushrooms of this season are not at all similar to those that grew in the same forest and in the same clearing last year. The main composition of substances and appearance remained the same, but the ratio and concentration of biologically active and toxic substances have changed.

  • The most severe poisoning summer mushrooms. In second place in terms of danger are autumn mushrooms.

  • Not all poisonous mushroom toxins that accumulate in edible mushrooms are eliminated by boiling, soaking, drying or conservation. Even mushrooms processed in this way cannot be safe for children.

  • In old mushrooms (and in those remaining for processing the next day after collection), decomposition products of protein and fatty substances appear. Therefore, quite edible mushrooms can be poisoned. To prevent this from happening, you must follow the following rules:

• Do not pick mushrooms that are old, wormy, eaten or soaked in water after long rains and moldy. They are completely unsuitable for food; it is possible that the process of protein decomposition has already begun in them.

• Do not pick mushrooms that appear after the first frost.

• Do not use bags or bags that do not allow air to collect mushrooms – mushrooms are heated in them under the influence of the metabolic process. This speeds up the process of protein degradation.

• Only mushrooms that have “spent the night” in a well-sealed container in the refrigerator can be reheated the next day. Do not cook or store them in metal containers (except stainless steel). But it is best not to store mushrooms, but to cook and consume them right there.

  • The smaller the mushrooms are cut, the less they burden the stomach. Whole mushroom caps can only be eaten by healthy adults.

  • Mushrooms need a good heat treatment. A lot of mushrooms, insufficiently boiled or fried, lead to disruption of the stomach and intestines, or even to poisoning. There are only a few types of mushrooms that can be eaten raw.

Read also:
Mushroom diet – an easy way to lose weight
Mushroom soups: the best recipes from our readers!
Zucchini stuffed with mushrooms
Mushrooms are considered superfoods!
Mushrooms on a fork
Mushrooms boost immunity

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