Purchased mushrooms. How to cook fresh champignons from the store: preparation and preparation

If there are stocks of forest mushrooms in the freezer, then it is enough to dump this wealth into a pan and after 20 minutes there will be a wonderful side dish for dinner.
Recipe content:

Forest mushrooms are useful gifts of nature. They have an unsurpassed aroma and are used to prepare a variety of dishes. However, since the mushroom season is short, diligent housewives try to prepare the harvested crop for future use. For example, dried, pickled, salted and frozen. This is a great way to enjoy mushroom dishes all year round. Of the many ways of harvesting, the most relished by many housewives is freezing. In addition, it is considered the most useful and easiest way to preserve mushrooms. However, not everyone knows what to do next with frozen mushrooms and how to cook them. Today we will learn how to deliciously fry forest frozen mushrooms.

Depending on which mushrooms were frozen, they are cooked that way. For example, champignons and porcini mushrooms are frozen whole, unwashed, but only cleaned of debris. Taking them out of the freezer, you just need to wash them under running water and fry them. Butter mushrooms and tubular mushrooms are slightly boiled before freezing, and then thawed and fried. If they were not previously boiled, then first send the frozen mushrooms directly into boiling water, boil for 7-10 minutes and then fry.

• Calorie content per 100 g - 66 kcal.
• Servings - 2
• Cooking time - 30 minutes

Ingredients:

• Frozen forest mushrooms - 500 g
• Garlic - 2 cloves
• Salt - 0.5 tsp or to taste
• Black ground pepper - a pinch
• Onion - 1 pc.
• Vegetable oil - for frying

Step-by-step preparation of frozen forest mushrooms, recipe with photo:

1. Remove the mushrooms from the refrigerator, transfer to a bowl and leave to thaw naturally. If there is no time to wait, then transfer them to a sieve and rinse under hot water. So they heat up and thaw faster. Next, cut the large mushrooms into strips or cubes, and leave the small fruits whole.

2. Peel and wash onions and garlic. Chop the onion into thin half rings, and the garlic into thin strips.

3. Heat the vegetable oil in a frying pan and put the mushrooms to fry.

4. Fry them over medium heat, stirring occasionally for 5-7 minutes and add the onion with garlic.

5. Stir and continue to fry the mushrooms and onions for about 7 more minutes.

6. Season them with salt, ground pepper and any spices. I added sweet ground paprika.

7. Stir and continue to fry the mushrooms, bringing them to the desired consistency: deep or lightly fried. This will depend on the specific frying time.

8. Serve ready-made mushrooms to the table with mashed potatoes or fried potatoes. They go great with pasta or boiled rice. They can also be used for filling pies, pies, buns, pancakes, pasties, dumplings, pizza, salads, etc.

How to choose fresh and safe mushrooms in the market and in the supermarket, when you should not buy chanterelles and porcini, and how to properly process and cook morels so as not to get poisoned? "Paper" tells how and where to choose mushrooms.

When should you buy mushrooms?

Employees of the St. Petersburg Mycological Society recommend buying fresh mushrooms on the market only during the period when they grow in forests. At the same time, there are cultivated mushrooms in supermarkets, which can be hatched regardless of the season.

According to mycologists, in order to understand when to buy which mushrooms, you need to know the growing seasons. There are two of them - spring and autumn.

The first wave of the mushroom season, spring, in St. Petersburg begins in April. At this time, the first morels and lines appear. In May, the first raincoats, boletus, oyster mushrooms, as well as May rows and spring mushrooms come. In June, in the forests you can find boletus, boletus, chanterelles, russula, boletus, various milkers, talkers, porcini mushrooms and others. The first wave lasts until mid-July.

At the end of August, the second wave begins - autumn. Then autumn mushrooms and rows appear. In September, milk mushrooms, saffron mushrooms, podgruzdki, large raincoats, mokruhi and Russian white truffle are added to them.

In October, the mushrooms of the first wave stop growing, and with the first snow, the mushrooms of the second wave also disappear. During the winter, only oyster mushrooms and winter mushrooms can be found on the trees.

How to choose mushrooms when buying on the market or from hand?

Mycologists and leaders of the St. Petersburg group on VKontakte Mushrooms and mushroom pickers» told "Paper" that it is often dangerous to take mushrooms on the market or from hands: since the place of collection is unknown, mushrooms may contain harmful substances from nearby roads and industries. It is recommended to buy mushrooms only from trusted merchants who collect them in places far from the city limits, city highways, large factories, and fields where pesticides can be used.

Mila Kalinina

Buying mushrooms is always a kind of lottery. You never know under what conditions they were collected. After all, mushrooms tend to actively absorb heavy metals that are dangerous to humans. And if they were collected from the nearest highway, you can easily get poisoned, and subsequently even get sick. At the same time, it is very difficult to test mushrooms for the presence of heavy metals, even in laboratory conditions.

Mycologists also note that stale mushrooms can also poison you. You can check the time of picking mushrooms by feeling them. If the mushroom was picked recently, it should be strong, dense, crunchy when broken, and also smell not only of its own aroma, but also of forest and earth. You can detect worminess by checking the stem of the mushroom by breaking or cutting it at the bottom.

If the mushrooms are too soft or, conversely, too hard, if they have an unnatural smell or if their legs are eaten by worms, it is recommended to refuse to buy. Separately, mushroom pickers do not advise buying mushrooms, in which the sponge (located on the back of the cap) is dark in color, and the body of the mushroom is withered and dried up.

Mycologists note that in St. Petersburg and the Leningrad region, pigs, poisonous mushrooms banned for sale, have recently begun to be sold in the markets. Outwardly, pigs resemble milk mushrooms, but they have a thicker hat. In the discussions of the "Mushrooms and Mushroom Pickers" group, participants say that sellers, because of this similarity, pass them off as milk mushrooms. Eating pigs is dangerous.

In addition, according to mycologists, there is still no reliable information about the edibility of the lines that are sold in the markets. Now they are classified as conditionally edible mushrooms, however, interviewed "Paper" experts do not advise eating them.

How to buy mushrooms in a supermarket and how do they differ from forest mushrooms?

Mycologists say that buying mushrooms in stores is safer than in the market. At the same time, it is recommended to buy mushrooms in stores only if the packaging indicates that they are grown on a special farm. Such a product must undergo the necessary processing in the workshop and be stored in appropriate conditions.

Elena Mizonova, head of the "Mushrooms and mushroom pickers" group, mycologist:

When buying mushrooms in a store, you should immediately pay attention to mold, foreign objects in the package, as well as to the appearance of the mushrooms themselves: “tortured” mushrooms, dried, withered, are no longer suitable for food.

At the same time, mycologists note that seasonal forest mushrooms cannot be bought in supermarkets: it is impossible to obtain permits for them. The stores sell only artificially grown mushrooms: oyster mushrooms, champignons and shiitake mushrooms.

How to choose and where to buy dried mushrooms?

Dried mushrooms can be sold both in supermarkets and markets. However, mycologists advise taking them exclusively in stores, since "there they undergo mandatory certification."

According to Mizonova, it's still worth checking the mushrooms from the store. She notes that dried mushrooms should be cut into small slices that can be seen, there should be no dust in them, and the plates under the caps should not be very dark and without mold.

Mila Kalinina, member of the St. Petersburg Mycological Society:

Dried mushrooms should bend, but not break, they should be slightly darker than they were fresh. You should not just buy a white mushroom if it has changed its color from the original. In addition, it is worth, as in other cases, to pay attention to the smell.

How to process mushrooms before cooking?

If you picked mushrooms yourself or bought them in bulk, you first need to sort through all the mushrooms and check them for worms, rot, or dangerous species. At the slightest doubt, it is recommended to throw away a suspicious mushroom.

Mushrooms are advised to be washed in cold water, while cutting off the lower part of the stem and cleaning it from the remnants of the earth and forest debris. After washing, the mushrooms must be rid of moisture: they can be put on a towel, dried under a hairdryer, in a dryer or by a window.

At the same time, honey mushrooms, duboviki and smoky talkers need to be boiled for 10-15 minutes after boiling, and after cooking in any form. This is due to their increased absorbency: if they are not boiled, accumulated toxins can remain even in the fried mushroom.

How to cook mushrooms after processing?

Each mushroom must be cooked in a certain way, otherwise you can get poisoned. This is due to the individual structural features of each species: some of them easily absorb toxins, others have a repulsive taste when raw, and others can be dangerous to humans if the cooking technology is not followed.

For example, morels must be boiled for more than an hour and at least three times; russula and champignons can be eaten raw if washed and cleaned before that; mushrooms are salted raw, and the rest of the mushrooms are boiled before salting; volnushki and nigella must be soaked for two hours before eating, and then boiled for the same amount.

How to store mushrooms?

At the same time, fresh mushrooms cannot be stored in the refrigerator for more than a day and a half without processing. The optimal storage time for mushrooms in the vegetable section of the refrigerator is six to seven hours.

If you plan to store mushrooms for a long time, they must be preserved: dried, frozen or salted. Mizonova notes that if there is no time for urgent processing, it is possible to boil mushrooms in no more than five minutes, cool and store in this form in the refrigerator for up to a day.

Silent hunting can be just as dangerous as grizzly bear hunting. The thing is that mushrooms are very insidious. They can strike much later, after you have brought trophies from the forest.

How to collect

If you are a beginner, it is better to enlist the help of an experienced mushroom picker, as pictures in encyclopedias will never replace real experience. But you shouldn't rely on an expert for everything. To "hunt" you need to prepare in advance. See what edible mushrooms look like, and what grebes look like. Learn the signs by which they can be found.

If you are an experienced mushroom picker, then you still should not relax. At the slightest doubt about the edibility of the mushroom, it is better to throw it out ruthlessly. The most dangerous of all are agaric mushrooms, those with thin plates under the hat. They can be taken only if you know for sure that this is a harmless russula, and not a dangerous fly agaric. The fact is that most grebes are lamellar. And they are easily confused with edible mushrooms.

Important! Mushrooms very well absorb poisons, toxins and harmful substances from the atmosphere, so they need to be collected only in environmentally friendly places. A mushroom plucked near a freeway (even a noble white one) can be no less poisonous than a fly agaric.

The most dangerous mushroom

Death cap. One gram per kilogram of a person's weight is enough to ensure a fatal outcome. That is, an adult man needs to eat only 2 small mushrooms. This toadstool is light, yellowish-green, grayish. Lamellar, and under the hat - a skirt or a ring. Often the pale toadstool is confused with russula and champignons.

How to buy

In no case do not buy mushrooms in the market and from the hands of grandmothers, even if you have 100% fresh porcini or boletus in front of you. It is not known where they were collected, it may well be near an oil refinery. If you really want mushrooms, then it is better to buy frozen or salted mushrooms from a reputable manufacturer in a reliable, well-known store. They have been thoroughly tested and most likely will not harm you.

It is best to buy in stores only those mushrooms that are grown on farms, and not collected in the forest: champignons and oyster mushrooms.

How to cook

Each mushroom has its own cooking technology. For example, it is necessary to boil in two waters, and russula and champignons can be eaten raw. The mushrooms are salted directly raw, and the rest of the mushrooms are boiled before salting. Before frying, almost all mushrooms are boiled, with the possible exception of white mushrooms, which can be finely chopped and fried in butter for 20 minutes.

Before cooking, all mushrooms must be sorted out, cleaned of debris from them and washed thoroughly. If the mushrooms are wormy, then you can cover them with salt, and then rinse. But this is if there are not too many worms.

Carefully study how to cook a particular mushroom before going mushroom hunting. For example, volnushki or nigella require a lot of time, they need to be soaked for several hours, then boiled for a long time - and only after that they can be eaten, otherwise you can get poisoned.

Try not to eat a lot of mushrooms at once. This is a rather heavy food, and it is difficult for the body to cope with it. And if something poisonous suddenly comes across, it will be easier to cope with poisoning.

Contraindications

Mushrooms are not recommended for people suffering from chronic diseases of the gastrointestinal tract, as well as for diseases of the kidneys and liver. For children under 5 years old, this is too heavy food, and at the age of 5 to 10 years old, you can already try mushrooms, but in small quantities.

Few people know that mushrooms can be not only and, but also falsified, but this is not the only danger that can lie in an ordinary jar of pickled mushrooms. What dangers can hide the most common store jar of mushrooms?

Most people love to pick mushrooms, and those who didn’t have time rush to the store to buy canned ones. Almost everyone loves to use mushrooms in different forms, both boiled, and fried, and pickled, but few people know that bad manufacturers can use additional additives that make the most ordinary jar of pickled mushrooms dangerous. There are three main dangers that mushrooms can pose, and if you can get at least heartburn from the first, then you will lose your life from the last.

The first danger lurks in the presence of acetic acid or E 260. If it is contained in the marinated mushrooms, then there is no danger. Unscrupulous manufacturers, in order to protect themselves from trouble, try to get rid of the toxicity of mushrooms by using too much acetic acid, resulting in destruction of the stomach. As a result, the walls of the stomach are corroded, a person feels heartburn, feels severe pain in the liver. In order to buy the right mushrooms, you need to choose those that are lighter in color and contained in a light solution. A dark solution may indicate that a large amount of acetic acid is present in it.

The second danger is hidden in the presence of monosodium glutamate or E 621. As you know, this food additive, which gives the products a stronger sense of taste. In fact, in large quantities, such an additive is dangerous for the functioning of internal organs.

And the last danger is in the presence of another additive called formaldehyde or E 240. The fact is that when such a substance interacts with water, a toxic substance, such as formalin, is formed. It has a detrimental effect on the central nervous system, a person may experience headaches, nausea, vomiting, dizziness, if the patient does not consult a doctor, then all this can end sadly. Unscrupulous manufacturers add such an additive, only in order to extend the shelf life of mushrooms.

Thus, a jar of mushrooms should contain mushrooms, water, citric acid and spices, but if there are other additions, it is better not to buy such a product.

Mushrooms are a very convenient ingredient for cooking various dishes. They are easy to find in any store. Even in winter, there is always a choice between frozen and fresh mushrooms. They do not require cleaning or pretreatment. But not everyone knows how to cook fresh champignons from the store in order to preserve their benefits and taste.

Selection and preparation

If you want to turn a dish into a culinary masterpiece, then you should be careful about the selection of products. Mushrooms also have a few simple rules:

How long champignons are stored in the refrigerator depends on what they were put there in. You can close them with napkins, and then they will be able to retain their beneficial properties for another 4 days.

If there is a need for long-term storage, then. The main thing is not to wet them before this, as they will absorb water and their taste will deteriorate significantly. But after freezing, they will be able to maintain suitability for food for 6 months.

It is worth finding out how much home-made pickled mushrooms can be stored if harvesting was carried out in accordance with all the rules. The maximum shelf life is 1 or 2 years.

It is useful to keep in mind the information about how much boiled mushrooms can be stored in the refrigerator so that they do not deteriorate: their shelf life is only 3 days, and then they can turn black and become inedible.

The use of raw champignons

Often the question arises about the edibility of raw champignons. Some, not knowing that you can eat raw champignons from the store, protest. But in fact, everything is clear - the product is edible. There is only one condition - they must be thoroughly washed.

The main advantage of this approach is that without heat treatment, much more useful substances will be preserved in mushrooms. Mushrooms are 90% water. Everything else in them is amino acids, vitamins and minerals.

The Japanese have their own version of this mushroom, and it is called maitake. There he is not only a tasty addition to the everyday diet, but also the keeper of many healing properties. For example, it can be used to normalize blood pressure and strengthen the immune system.

It is not necessary to use raw mushrooms in their original form. They can be a great addition to a sandwich, salad or act as a decoration. They are completely sugar and fat free., which means they are suitable for diabetics and people who watch their figure.

Eating raw mushrooms is very easy. You can take a small piece, put on a toast and a circle of tomato, drip lemon juice and soy sauce on top. Then stick a toothpick in the middle, and you get an excellent canapé. And such an appetizer will cost nothing.

Fried mushrooms in a pan

Roasting mushrooms is very easy. They don't even need to be washed before cooking. You can simply wipe with a damp cloth, wait until they dry, and cut into equal parts. In a frying pan, they need to be kept for 15 minutes, without covering with a lid and stirring constantly.

Canned mushrooms can also be fried. They just need to be rinsed to get rid of the vinegar. After that, you just need to keep them on fire for a couple of minutes. At the very end, spices and salt are added. So it is necessary that the mushrooms do not let the juice out earlier than required.

The classic side dish for mushrooms is potatoes. The secret to making this dish is so that the two main ingredients are fried separately. It will take about 20 minutes for the potatoes, and it should be salted no earlier than 5 minutes before they are ready. Mushrooms with onions should be fried for about 15 minutes, guided by the color of the mixture. When it becomes golden, it can be added to the finished potatoes and mixed.

After that, everything is seasoned with cream or sour cream, stewed for about 5 more minutes. If you wish, you can decorate the dish with herbs or beautifully chopped vegetables.

Sauce with sour cream

Mushrooms go well with sour cream and onions. You can enhance the mushroom taste if you cut the mushrooms larger. And if they are too small then you can send them to the dish as a whole. Many people like the latter option even more.

You will need:

• 0.5 kg of fresh champignons;
• sour cream;
• 1 onion;
• some vegetable oil.

The choice of spices depends entirely on the preferences of the chef.

First, the mushrooms should be washed and dried. Then cut and put on a heated pan. It will take about 10 minutes to fry. Then you need to add a little liquid, sour cream and onions. Then simmer the mixture for another 15 minutes, without covering it with a lid.

Some people like to add a spoonful of flour to roasted mushrooms. This helps to make the sauce thicker.

Finally, everything is sprinkled with a couple of tablespoons of dried cilantro and parsley. And from this moment the dish is considered ready. It is also a preparation for julienne, and if you want to pamper your loved ones, you can simply spread the mixture into pots, and then send it to the oven for 15 minutes.

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