Champignons - mushrooms are not only tasty, but also healthy. They contain amino acids necessary for the human body, various trace elements, vitamins A and B, which positively affect mental activity. Champignons can be part of many dishes: salads, snacks, soups, pastries.
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Instruction manual
1
Choose only fresh champignons. They are usually white or slightly pinkish in color. In addition, fresh mushrooms have a kind of matte shine. The presence of dark spots on the champignon hat indicates that it has long been on the store counter. A violation of the integrity of the film connecting the leg with the hat also indicates the staleness of the mushrooms.
2
Feel free to sniff the products in the presence of the seller and other shop visitors. Remember that only fresh champignons smell like mushrooms.
3
When choosing champignons, be sure to touch them with your hand. Qualitative can only be elastic mushrooms.
4
Despite the fact that champignons are considered the safest mushrooms for human health, spoiled foods can still contain toxic substances. And mushroom poisoning can cause significant harm to the body and even lead to death.
5
Choose the size of the mushrooms depending on which dish with which you are going to cook.
6
Small, white, tightly closed mushrooms are best for instant meals such as scrambled eggs, sauces, broths, salads, side dishes and pizza. Such champignons can be used both whole and cut in half. Small neat mushrooms are the decoration of any dish.
7
Medium-sized champignons, which have a dense structure and a thick aroma, choose to prepare the toppings of pies, sandwiches, pizza. In addition, medium-sized champignons are ideal for frying, boiling, cooking soups and pastes.
8
Large fully ripened champignons have a rich unique smell and taste. They are great for frying in oil in a pan, cooking in the microwave, or baking in the oven. Large champignons go well with fish and meat dishes. Such mushrooms can be stuffed with a wide variety of fillings. But in general, mushrooms are just perfect for grilling.