Champignons grown in greenhouses are the most beneficial for health than wild mushrooms. Mushrooms are added to salads, soups, marinades or simply eaten raw. But not everyone knows how to cook champignons.
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You will need
- - Champignon;
- - water;
- - salt;
- - allspice peas;
- - Bay leaf;
- - lemon acid.
Instruction manual
1
Before cooking mushrooms, they must first be cleaned. Cut the bottom, most contaminated part of the stalk with a knife. Mushroom caps clear of various debris. Then wash each champignon in cold running water using a colander. Wash stubborn dirt with a soft sponge. But if you use mushrooms with the hat already open, then you will need to wash them more often, since they will blacken very quickly during cooking, even if you added acid to the liquid. Soaking champignons in water is not necessary, otherwise their taste may be lost.
2
Boil small mushrooms whole. If you have rather large champignons, then cut them into several slices or chop them into small even slices. Take a saucepan and pour into it water at the rate of 5 liters per 1 kg of mushrooms, put on the stove. So that the champignons do not darken and remain gray-white, add salt and 20 g of citric acid to taste. You can put a couple of peas of black allspice and bay leaf.
3
Put prepared mushrooms in a pan, they should be completely immersed in water and bring them to a boil. Continue to boil the mushrooms on low heat for 10 minutes until they become soft. Then throw the mushrooms in a colander, wait until all the water drains from them. Put the cooked champignons in a plate. Mushrooms are ready, in the future they can be used to prepare various salads, soups, marinades or boiled, you just need to salt them a little.
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