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Champignons - mushrooms of the family Lamellar, the most common representatives of the mushroom brotherhood. Champignons have the most traditional mushroom look - a fleshy round cap on a thick, medium-long stem. As the mushrooms grow, the cap gradually opens up like an umbrella, the diameter changes from 2.5 to 20 cm, white plates become visible under it, which eventually turn pink or turn brown (calorizator). Champignons can be white, cream or light brown in color, mushrooms have a bright mushroom aroma, and are quite neutral in taste.
Fresh champignons are grown specially in greenhouses, cellars and in open ground... The French were the first to take up the cultivation of forest mushrooms, even the word mushroom in French sounds like champignon (champignon) ... The first myceliums were taken from wild mushrooms, then, after the invention of a method for germinating spores, the cultivation of champignons became almost generally available.
Calorie content of fresh champignons
The calorie content of fresh champignons is 27 kcal per 100 grams of product.
Composition and useful properties of champignons
Fresh mushrooms contain vitamins, as well as some minerals, such as:, and, almost two dozen amino acids, many of which are irreplaceable, which enter the body only with food, not synthesized inside. High-quality, easily digestible protein, which mushrooms are rich in, is an alternative to meat protein, which is necessary for building body cells. Specially grown champignons are ecologically safe, their contacts with environmental pollution are minimal. Fresh champignons are useful to use to normalize activity of cardio-vascular system, lowering the level of "bad" blood cholesterol, for the removal of salts of heavy metals. The mushrooms contain antioxidant substances that fight free radicals.
The harm of fresh champignons
Champignons contain fungin, an indigestible substance that can cause stomach discomfort. Champignon dishes are not recommended for children, especially under five years old.
Champignons in weight loss
Fresh champignons often replace meat in a variety of diets and fasting days, they are used by athletes during heavy loads to build muscle mass. An example of the use of champignons is.
Selection and storage of mushrooms
When choosing fresh champignons, you need to pay attention to the appearance of the mushrooms - elastic flesh, tight skin on the cap, absence of damage, dark spots and signs of dryness become fundamental signs of product freshness. If a fresh mushrooms packed in plastic wrap, on which drops of water are visible, it is better to refrain from buying.
Store fresh champignons in the refrigerator, in a paper bag or a plastic container without a lid. Mushrooms keep their beneficial features within 5-7 days.
Growing and varieties of fresh champignons
Fresh champignons can be grown on summer cottage or even in a city apartment, mushrooms are very unpretentious and give bountiful harvests. To grow champignons, special conditions are not required, they do not need sunlight, mushrooms grow well in cellars and basements on well-moistened soils with the addition of manure. Champignons are divided into three large species - forest, meadow and field, within which there are subspecies and varieties. The most expensive and refined are royal champignons, large brown mushrooms with the strongest mushroom taste and aroma. Common varieties of champignons that are adapted for growing in the middle lane are Somicel, Hauser A15, Silvan 130 and others.
Champignons in cooking
Fresh champignons are an instant product, long-term heat treatment is not required, often champignons are used raw. To do this, young mushrooms should be thoroughly peeled and quickly rinsed under cold water, cut into thin slices and mixed with the rest of the ingredients. Raw mushrooms are used in salads and cold cuts. Champignons are boiled, fried, stewed, baked, grilled. Soups, juliennes, vegetable stews, omelettes, pie and pancake fillings, mushroom pâtés, stuffed hats, pasta sauces, mushroom pizzas, traditional mushrooms fried with onions and potatoes - the list of champignon dishes is endless.
For more information on the beneficial properties of champignons, see the video clip of the TV show "On the Most Important One".
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Champignon - in cooking, it is mainly the cap of the eponymous lamellar mushroom of white or gray-white color. Its pulp is characterized by a neutral taste and a mild spicy aroma. It is eaten cooked.
Views
There are more than 200 types of champignons, among which several are poisonous or indigestible. The most widespread in the food industry, and at the same time in cooking, two varieties have received - double-pore champignon and two-ring champignon.
Calorie content
100 grams of champignons contains about 22 kcal.
Composition
Chemical composition champignons are characterized by a high content of proteins, carbohydrates, ash, vitamins (B3, B5, B9), macro- (potassium, calcium, magnesium, sodium, phosphorus) and microelements (manganese, selenium, zinc).
How to cook and serve
Despite the fact that champignons are edible in fresh, in most cases they are eaten after a short heat treatment. At the same time, they do not need preliminary soaking, moreover, this procedure negatively affects their organoleptic properties. The use of champignons in cooking varies somewhat depending on how these mushrooms were grown. Wild varieties are great for preparing hot first courses, sauces and dressings, as they give them a pleasant mushroom aroma. They become too dry and hard when fried.
In turn, industrially grown champignons differ in a much wider scope, since they perfectly tolerate all types of heat treatment. At the same time, they go well with most types of meat and vegetables, as evidenced by the presence of this food product in countless recipes, from soups and sauces to baked goods and desserts.
How to choose
When choosing champignons, you should focus on their appearance. Fresh, they are distinguished by white or light gray color, the absence of dark spots, and a characteristic mushroom aroma.
Storage
Fresh champignons should be stored in the refrigerator and eaten within 4 days. Frozen mushrooms have a longer shelf life. At temperatures no higher than minus 18 degrees Celsius, they retain all their original properties for 4-6 months.
Beneficial features
In addition to excellent gastronomic qualities, champignons have many useful properties, due to their chemical composition, which contains an impressive list of vitamins, minerals and other biologically active substances. Due to this, their use has a positive effect on brain activity, improves appetite, reduces the risk of a number of diseases of the cardiovascular system, normalizes the functioning of the gastrointestinal tract, lowers cholesterol and blood sugar levels, and stimulates the metabolic process.
Restrictions on use
Individual intolerance, pregnancy and lactation (use with caution).
Champignons have long become a common dish on the festive and everyday table - they are used pickled, salted and fried, some like to bake these mushrooms with various fillings, add them to casseroles and pies. Such popularity of champignons is due to the fact that they are sold in stores - industrial production, careful quality control and quality certificates make these mushrooms safe for human health and life.
Nutritional value, chemical composition of champignons
Nutritional value of 100 g:
- Caloric value: 27 kcal
- Protein: 4.3 g
- Fat: 1 gr
- Carbohydrates: 0.1 g
- Dietary fiber: 2.6 g
- Water: 91 gr
- Unsaturated fatty acids: 0.1 g
- Mono- and disaccharides: 0.1 g
- Ash: 1 gr
- Saturated Fatty Acids: 0.1 g
Macronutrients:
- Calcium: 4 mg
- Magnesium: 15 mg
- Sodium: 6 mg
- Potassium: 530 mg
- Phosphorus: 115 mg
- Chlorine: 25 mg
Vitamins:
- Vitamin PP: 4.8 mg
- Beta-carotene: 0.01 mg
- Vitamin A (RE): 2 μg
- Vitamin B1 (thiamine): 0.1 mg
- Vitamin B2 (riboflavin): 0.45 mg
- Vitamin B5 (pantothenic): 2.1 mg
- Vitamin B6 (pyridoxine): 0.05 mg
- Vitamin B9 (folate): 30 mcg
- Vitamin C: 7 mg
- Vitamin E (TE): 0.1 mg
- Vitamin PP (Niacin Equivalent): 5.6 mg
Trace elements:
- Iron: 0.3 mg
- Zinc: 0.28 mg
- Iodine: 18 mcg
- Chromium: 13 mcg
- Fluoride: 14 mcg
- Molybdenum: 3 mcg
- Cobalt: 15 mcg
- Rubidium: 26 mcg
Everyone knows that mushrooms are protein-rich foods. There is so much of this substance in the product in question that you can easily stop eating meat and sausages / sausages without compromising your health.
The mushrooms contain phosphorus, fatty acids, and. In general, the chemical composition of the product in question is quite large, but what distinguishes champignons from most other representatives of this group of products is an absolutely harmonious / correct combination of useful micro and macro elements, vitamins.
The calorie content of champignons is very low - no more than 27 Kcal per 100 g of product, which makes it possible to consume these mushrooms while following a diet.
The taste of the product in question remains beyond any doubt - even the most refined dishes are prepared using ordinary mushrooms, and gourmets "respect" them. If we talk about the benefits of champignons in relation to human health, then it is worth remembering the following:
- these mushrooms help to get rid of the "harmful";
- champignons relieve chronic and lingering;
- the product has a beneficial effect on the condition and appearance of hair and nails;
- champignons activate intestinal peristalsis;
- they increase appetite and promote the production of gastric juice;
- regular use of champignons helps to eliminate toxins, toxins and heavy metal salts from the body.
The composition of champignons is so unique that this product is recommended to be included in the menu for people who are in the postoperative period or are taking a long course of medication.
There are no sugars in their composition - the product is allowed to be consumed by people diagnosed with it.
Despite such a rich chemical composition of the product in question and its obvious benefits for the normal functioning of the body, scientists and doctors identify several factors that can be attributed to harmful properties.
First, it must be remembered that mushrooms are a priori very "heavy" food, sometimes it is difficult for the stomach to cope with them. And this, in turn, determines the recommendation of limiting the use of mushrooms to children and people in old age.
Secondly, it is highly undesirable to introduce the considered type of mushroom into the diet for people diagnosed with pancreatitis (inflammation of the pancreas), peptic ulcer / duodenal ulcer. The fact is that some minerals contained in the product in question can provoke an exacerbation of the inflammatory process, and with an ulcer, increased secretion of gastric juice (recall that it mainly consists of hydrochloric acid) can provoke gastric bleeding.
Thirdly, champignons can counteract the absorption of nutrients by the body. Therefore, it is not recommended to use the product in question in too large quantities and daily - so no micro / macro elements, vitamins from other products simply enter the body.
Note: it is categorically impossible to introduce mushrooms to the menu for children under the age of 12, with a pronounced allergy to them, with a tendency to flatulence, intestinal colic.
Remember one and only rule - never buy mushrooms in spontaneous markets, from your hands and do not pick them in the forest / in the fields. The fact is that mushrooms absorb everything as much as possible harmful substances and poisons / toxins from earth and air. And yet, according to scientific research, young mushrooms have all the properties of a pale toadstool. But mushrooms grown in artificial conditions, in special greenhouses, are absolutely safe - they can be safely eaten.
To ensure that your purchase does not disappoint, follow these guidelines:
- the color of a quality mushroom should be white or with a slight pinkish tint;
- if the mushroom has acquired a brownish tint, it means that the champignon is overripe. From this, it does not become poisonous, but the taste will be significantly reduced;
- there should be no sour smell in the product in question;
- the leg of fresh champignon should not fall off "in the hands";
- the lower membranes on the cap of the mushroom in question should not crumble.
The shelf life of champignons is very short - if you put them in a container and put them in the refrigerator immediately after purchase, then the shelf life is limited to 5 days.
You can thoroughly wash the purchased champignons, dry and freeze - the shelf life increases by 50-70 times, but at the same time the taste is somewhat lost.
It is not recommended to thoroughly wash the mushrooms, keep them in water for a long time - these mushrooms absorb a lot of moisture and lose all their quality characteristics. It will be better if the purchased mushrooms are peeled with a knife (a thin layer of peel is removed), and then washed in running water - this will be enough.
Champignons are a very tasty and even very healthy product. You just need to know in which cases it is better to limit the amount of mushrooms of the type in question, and in which to completely exclude from the menu.
Champignon is one of the most widespread mushrooms in the world. It is used by famous culinary experts from many countries in author's dishes. Can be grown on specially adapted mushroom farms and even at home. The term "champignon" comes from the French champignon, which means "mushroom". Popularly known under the names dung mushroom, pecherka, pecherka, cow mushroom.
Champignon belongs to the agaric (lamellar) family, which combines mushrooms of 13 genera of different species. In our time, there are more than 60 species of them. The most common of them are such as field (meadow), common, steppe, two-ring, forest champignon. Two types of mushrooms - yellow-skinned and variegated - are not used in cooking due to their toxicity.
Champignons of many types are widespread throughout the world. They grow in the forest-steppe and steppe zones of Europe, the South American pampas, the North American prairies, open places and in the meadows of Africa and Australia, the steppes of Central Asia. They can be seen everywhere - on the bark of dead trees, humus, anthills, in the forests among the grass, along the roadsides, etc.
Champignons have a diameter of 3 to 25 cm. Their cap is often dense, fleshy, spherical, and in maturity it becomes umbrella-shaped. The surface is fibrous, smooth, scaly, grayish-white in color, and as the fungus grows, it can turn brownish and brown. The plates are white at first, and then with age they turn slightly pink and darken. The leg is dense, even, as it matures, a clearly pronounced two-layer or one-layer ring is visible.
When collecting champignons, inexperienced mushroom pickers may confuse them with pale toadstools, because these mushrooms at the initial stage of development are very similar to each other. Champignons differ from the poisonous pale toadstool by the absence of a tuberous thickening at the base of the stem and by dark or pale pink plates. In order not to risk it, it is better to collect small mushrooms, growing separately.
Nutritional value and composition
The champignon is 80% water. Another 20% are vitamins, organic acids and minerals.
| Composition | Content in 100 grams |
|---|---|
| 4.3 g | |
| 0.1 g | |
| 1 g | |
| 81 g | |
| Ash | 1 g |
| Alimentary fiber | 2.6 g |
| 0.1 g | |
| 0.1 g | |
| and disaccharides | 0.1 g |
| Vitamins | |
| 2 μg | |
| Beta carotene | 0.01 mg |
| Thiamin () | 0.1 mg |
| Riboflavin () | 0.45 mg |
| Pyridoxine () | 0.05 mg |
| Pantothenic acid () | 2.1 mg |
| Folic acid () | 30 mcg |
| 5.6 mg | |
| 0.1 mg | |
| 7 mg | |
| Minerals | |
| 4 mg | |
| 530 mg | |
| 6 mg | |
| 115 mg | |
| 6 mg | |
| 25 mg | |
| 14 μg | |
| 0.3 mg | |
| 18 mcg | |
| 0.28 mg | |
| 13 μg | |
| 15 mcg | |
| 3 μg | |
| Rubidium | 26 μg |
As you know, all mushrooms are rich in proteins. And champignons are no exception: 1 kilogram of this product contains about as much protein as 1 liter of cow's milk. The protein of the chicken contains 18 amino acids, with 8 of them being irreplaceable (they enter the human body exclusively with food, they do not have the ability to synthesize). Japanese researchers have found that mushrooms in high quantities contain amino acids such as lysine and arginine, which have a beneficial effect on the development of human mental abilities and memory. The protein of this mushroom is absorbed by 70-80%. Therefore, those who use them can, without prejudice to their health, give up sausages and meat.
Champignons correspond to fish in phosphorus content. Their chemical composition is quite large, and this distinguishes these mushrooms from others. They harmoniously combine vitamins, useful macro- and microelements. At the same time, the calorie content is very low - 100 grams contains no more than 27 kcal.
A bit of history
Champignon is one of the first cultivated mushrooms. First of all, we owe its wide distribution to King Louis XIV of France (1638-1715). He was a connoisseur of mushroom dishes and ordered his gardeners to "domesticate" meadow mushrooms. At first, they were grown on lawns as a seed, using mycelium, which was collected in nature, and then collected from their beds.
At the end of the 17th century, it was noticed that peppers can grow well in underground rooms and basements. Their cultivation in France reached maximum development XVIII- XIX centuries, especially around Paris. This was facilitated by the presence of old quarries, in which throughout the year there was a temperature in the range of 12-14 ° C, favorable for growing these mushrooms. Champignon culture from France penetrated into Germany, Great Britain and other European states. Since 1903, they began to be grown in America.
In 1893-1894, in France, at the Pasteur Institute, they developed a method for germinating champignon spores and obtaining a sterile mycelium. In most countries, in which the culture of these mushrooms has already spread, by 1924 special laboratories were developed where their sterile mycelium was produced. In Russia, champignons began to be bred starting from the middle of the 18th century.
Today, mushrooms are cultivated in more than 70 countries of the world. This industry is most developed in the UK, USA, Germany, France, Denmark, the Netherlands and other countries. About 25% of production takes place in the United States, this country is also the main exporter of such mushrooms.
The largest plantation in the world is located in an old limestone mine in Pennsylvania. The plantation's underground galleries are 24 kilometers long.
Cultivation of champignons
The reason for the wide production of champignons is their abundant fruiting, excellent taste and unpretentiousness. In terms of their nutritional properties, cultivated peppers are similar to wild ones, but their value is much higher. You can grow them all year round... Champignons bear fruit well in the dark due to the absence of chlorophyll in the tissues. In our time, the technologies for the production of these mushrooms have practically reached absolute automatism. They are grown in specially equipped basements, greenhouses, and open ground. Champignons grown artificially are not capable of polluting the external environment. Modern technologies allow to exclude the penetration of toxic substances, bacteria, protein breakdown products into the mycelium.
Purchase and selection
Fresh champignons are available in shops and markets. When choosing, you need to pay attention to the following criteria:
- fresh mushrooms of white color, sometimes with a pinkish or beige tint;
- matte surface of the cap;
- no dents, dark areas or spots on the surface;
- the broken integrity of the film connecting the stem and cap indicates the "old age" of the fungus;
- smell the mushroom - its freshness is indicated by a pronounced pleasant smell that resembles anise;
- fresh champignon is elastic to the touch, and spoiled is like a sponge.
Storage conditions
Consider different options for storing champignons.
- In the refrigerator, open mushrooms can be stored for up to 2-3 days - not covered with foil, they become weathered and begin to darken. Under cling film, the shelf life is extended to 5-6 days. If stored for a longer period, they can harm the body.
- To increase the shelf life, mushrooms are frozen. In this form, they can be stored for a very long time, but defrosting in portions - you must not allow re-freezing. To freeze fresh mushrooms, they need to be washed well, dried, if necessary, large ones should be cut into pieces and the excess should be cut off. After that, freezing is carried out. Store them in tightly tied bags.
- You can freeze pre-fried mushrooms. To do this, add oil to a deep frying pan and fry until the moisture evaporates or put in the oven without oil. Then the fried mushrooms are placed in a container and frozen. You can store them in this form for no more than 6 months.
- The mushrooms are washed and boiled in slightly salted water, cooled, dried thoroughly, laid out on a foil or baking sheet in one layer and frozen. Shelf life - no more than six months in tied portion bags.
Cooking use
Champignons are widely used for preparing a variety of dishes in pickled, dried, frozen or fried form. They are baked in clay pots, added to salads, soups, snacks, pastries (as filling for pizzas, sandwiches, zraz, pies), stewed in sour cream or various sauces. Young mushrooms are more often eaten because they have the most delicate taste. In cooking, more than 200 dishes can be prepared from them.
Champignons go well with vegetables, seafood and fish, meat, cereals, eggs, cheese. Many people like stewed potatoes with champignons, but, according to nutritionists, mushrooms and potatoes are not combined well, like nuts and milk: dissimilar proteins, high glycemic index - as a result, digestive upset is possible.
Before cooking, the mushroom must be cleaned of soil and other contaminants. First, clean off the dirt with a knife and rinse the mushrooms quickly under running water. It is not recommended to leave them in water for a long time, otherwise the mushrooms will become tasteless and watery. During cleaning, the film is removed, which is located between the cap and the leg. The lower part of the leg is cut off if it is dirty.
Although champignons can be eaten fresh, in most cases they are eaten after a short heat treatment. More widely used mushrooms, which are grown industrially, because they tolerate any kind of cooking well. Wild ones are well suited for fillings, sauces, first courses. But they are not suitable for frying - they will become very hard and dry.
Healing properties
Champignons have medicinal properties... They found their application in folk medicine and dietetics.
- The low calorie content of champignons allows them to be used in various diets for weight loss, while not depriving yourself essential vitamins and other useful substances. Due to its low sodium content, it is successfully used in salt-free diets.
- Such mushrooms can be eaten by diabetics - they are absent and practically free of fats.
- Champignons have the ability to cleanse the body by removing heavy metal salts.
- They contain aromatic and flavoring extractive substances, which in the body cause the release of digestive juices in abundant quantities, improve the absorption of food and stimulate appetite, increase metabolism.
- Due to the expectorant and bronchodilator effect, it can be used for the complex treatment of broncho-pulmonary pathology (bronchial asthma, bronchitis, etc.).
- May lower cholesterol levels and prevent plaque formation. Studies have shown that people who often eat these mushrooms have 34% lower cholesterol levels in their blood compared to those who do not eat mushrooms. Therefore, the risk of developing a heart attack and atherosclerosis is reduced.
- Due to the high content of riboflavin and thiamine, the use of chicken helps prevent headaches and migraines.
- They help get rid of psoriasis, eczema, ulcers, purulent skin lesions.
- Slows down skin aging - can be used to prepare masks.
- The healing properties are also preserved in dried mushrooms. They must be consumed by those people who suffer from stomach ulcers and hepatitis.
Contraindications
Despite the usefulness of champignons, there are contraindications to their use:
- It is not recommended for patients with chronic kidney and digestive system diseases.
- The high content of folic acid in mushrooms promotes the growth of malignant cells and their reproduction, therefore, mushrooms should not be eaten by cancer patients.
- Be careful with such mushrooms when breastfeeding and pregnancy.
- Children under 5 years old cannot eat any dishes with champignons, even if it is only, for example, filling in pizza or pies, since their body does not have enough enzymes necessary for their digestion.
Champignon is an amazing mushroom that is rich in vitamins and minerals. It is not only an excellent nutritious product, but also has many useful properties, thanks to which it is widely used in cosmetology, dietetics and traditional medicine.
The content of the article:
Champignon is a mushroom that belongs to the genus Lamellar, the Champignon family. This handsome man has a hat with a diameter of 2-6 cm. Its initially white plates darken over time and turn somewhat pink. It is this feature that distinguishes champignons from their poisonous brothers, in which the plates acquire a yellowish or snow-white hue. They are the most popular among the mushrooms used in cooking. They are known to be quite picky, but the soil must remain moist when grown. These mushrooms do well when they grow on open soils, indoors, and greenhouses. Even the French in the 17th century began to actively cultivate them, and today technology has reached automaticity.
The composition and calorie content of champignon
In its composition, fresh champignon contains such types of vitamins as B, D, E, PP, as well as mineral elements - phosphorus, manganese, iron, selenium, potassium and copper, zinc, calcium, 20 amino acids, the bulk of them are irreplaceable and not synthesized inside a person. Protein, which is easy to digest, makes a good alternative to meat protein.
The calorie content of champignon per 100 g of product is 27 kcal, of which:
- Proteins - 4.3 g;
- Fat - 1.0 g;
- Carbohydrates - 0.1 g;
- Dietary fiber - 2.6 g;
- Water - 91 g;
- Ash - 1.0 g
- Vitamin A (RE) - 2 μg;
- Beta Carotene - 0.01 mg;
- Vitamin B1 (thiamine) - 0.1 mg;
- Vitamin B2 (riboflavin) - 0.45 mg;
- Vitamin B5 (pantothenic acid) - 2.1 mg
- Vitamin B6 (pyridoxine) - 0.05 mg;
- Vitamin B9 (folate) - 30 mcg;
- Vitamin C (ascorbic acid) - 7 mg;
- Vitamin E (alpha tocopherol, TE) - 0.1 mg;
- Vitamin PP (NE) - 5.6 mg;
- Niacin - 4.8 mg
- Potassium, K - 530 mg;
- Calcium, Ca - 4 mg;
- Magnesium, Mg - 15 mg;
- Sodium, Na - 6 mg;
- Phosphorus, Ph - 115 mg;
- Chlorine, Cl - 25 mg.
- Iron, Fe - 0.3 mg;
- Iodine, I - 18 mcg;
- Cobalt, Co - 15 μg;
- Molybdenum, Mo - 3 μg;
- Rubidium, Rb - 26 μg;
- Fluorine, F - 14 μg;
- Chromium, Cr - 13 μg;
- Zinc, Zn - 0.28 mg.
Fatty monounsaturated, polyunsaturated and saturated acids per 100 g:
- Omega-6 fatty acids - 0.49 g;
- Capric - 0.001 g;
- Myristic - 0.033 g;
- Palmitic - 0.059 g;
- Stearic acid - 0.008 g;
- Palmitoleic - 0.072 g;
- Oleic (omega-9) - 0.037 g;
- Linoleic acid - 0.491 g.
Useful properties of champignon
The beneficial qualities of this mushroom are undeniable, even if diabetics try to use it, since it contains a small amount of sugar and fat. Champignons are also advised to eat during the diet, since they contain few calories, but a large amount of protein, which is easily absorbed.
Here are the benefits of fresh champignon:
- Fighting excess weight... These fresh mushrooms quite often replace regular meat in various diets and "fasting" days. They are also relevant for athletes when building muscle mass, during heavy loads. The use of champignons is suitable for a hearty diet. People who are not addicted to meat products get the most out of them. They supply the required protein to the body. The low sodium content contributes to the fact that they are eaten with salt-free diets.
- Getting rid of cholesterol plaques and prevention of atherosclerosis... Champignons act as an ideal diuretic, which in turn lowers blood sugar. They do not contain it (sugar) at all.
- A remedy to help avoid headaches... This mushroom will replace headache pills, and will also help with migraines. The beneficial substances in mushrooms such as lysine and arginine will improve work productivity and memory.
- Renal strengthening... Instead of the expensive "Kanefron", regular consumption of mushroom dishes contributes to the normal functioning of not only the kidneys, but the entire digestive system, pancreas.
- Excellent antioxidant... The beneficial properties of champignons can help free the body from toxins, remove toxins from the body, which then have a detrimental effect on human health.
- Sedative... In case you have problems with nervousness, these mushrooms will be useful for you. They contain B vitamins, which have a positive effect on nerve cells and bring them into a stable state.
- Improving vision... A large amount of nutrients and trace elements in champignons has a good effect on the retina of the eye, and this improves the quality of vision.
- Strengthening the connective tissues of the body... This mushroom is high in calcium, copper, manganese, magnesium, zinc, phosphorus and vitamin D (sometimes our diet lacks these substances), which strengthens bones, skin, hair, nails and teeth.
- Disinfection! Champignon juice is a worthy alternative to disinfectants.
- Prevention of ARI and ARVI... Ascorbic acid and vitamin B, which are contained in this mushroom, have a beneficial effect on the body.
- Stabilization of the nervous system during pregnancy... Folic acid, which is important for the normal functioning of the nervous system, is found in high amounts in mushrooms, but not in fruits and vegetables. In view of this, women expecting a baby are advised to use these mushrooms in the first three months, but in small doses.
Interesting! Champignons contain no less phosphorus than fish and other seafood.
Harm and contraindications to the use of champignons
It is believed that champignon is a harmless type of mushroom. Nutritionists recommend even children to eat it, but do not forget that excessive use is by no means unacceptable. And the little ones should beware.
What harm can champignons do:
- Diseases of the pancreas, liver, gastrointestinal tract... Chitin, which is present in champignons, can cause irreparable harm to the body. It is contained in the cell membrane of the fungus, does not dissolve with hydrochloric and sulfuric acids, and, accordingly, in the stomach.
- Consequences of exposure to toxic substances... If you find champignons near a swamp, a dump and other similar places, then keep in mind that mushrooms grown in such conditions will not bring you any benefit, and harm to the body is guaranteed. Since they are capable of absorbing all toxic substances, their location is very important, and you should pay attention to this!
- Slowing down the digestive system... Doses of champignons for children from 5 years old should be minimal, as they are heavy and impair the functioning of the child's gastrointestinal tract.
- Reducing the absorption of nutrients by the body... For good absorption of other useful vitamins and microelements, champignons are recommended to be consumed in limited quantities.
Pay attention to the external similarity of the champignon with the pale toadstool and different kinds fly agaric. Mushroom pickers should be careful when picking mushrooms in the forest, as it is quite easy to confuse young champignons with poisonous species. They are distinguished only by the presence of a volva at the base of the leg.
Champignon recipes
Back in the 17th century, the inhabitants of France began to actively use champignons in the national cuisine. Nowadays, this delicacy has become popular not only as an independent snack and side dish, but also as a secondary component of gourmet dishes. You can do anything with champignons: dry, fry, pickle, salt, cook soups from them, but the taste is always pleasantly surprising. They go well with meat and vegetables. There are a lot of ways to cook champignons, but really hearty and simple ones are not enough.
Here are some quick and versatile cooking methods:
- "Accordion potatoes"... This simple champignon recipe is perfect for any housewife. Make cuts in each potato, but do not cut through to the end. For the filling, we take medium-sized chopped mushrooms, chopped herbs, which are seasoned with pepper. Next, the stuffed potatoes are placed on an iron sheet greased with olive oil. Then cover with foil and wait 30 minutes. The potato accordion is ready.
- "Castle of France"... If you are a gourmet, prefer "French meat" and mayonnaise is unacceptable for you, then this recipe is perfect. Its specialty is the Béchamel sauce, with the preparation of which we will begin. Put butter, flour in a frying pan, then a small amount of nutmeg. We heat over the fire, stirring all the time, then add milk, the mixture should look like thick sour cream, and the sauce can be used. Put the chopped tomatoes in a silicone baking dish and pour in "Bechamel". The third layer is chopped mushrooms, and fill them with sauce. Put onions as desired. The last component is pork meat, which is also covered with Béchamel sauce. At the end, put the foil on top of the dish and wait an hour. And this dish will delight you! If you are a lover of herbs and grated cheese, use them when serving.
- Pate "Tenderness"... Soak the "Blanche" beans for 4 hours in cold water, then boil it (instructions on the package), drain the water and let it cool. During its cooking, fry the chopped onions and chopped carrots. Throw small pieces of champignons in a frying pan with vegetables. Frying is recommended until the stage when the liquid from the mushrooms disappears. Combine cooled vegetables with mushrooms with beans. Spices, herbs and salt to your taste. Then beat in a blender until smooth and fluffy. The result is a hearty, healthy and “forest” pate. Bon Appetite!
- Soup "It couldn't be easier"... Boil water. Fry the mushrooms in sunflower oil for 5 minutes, as well as chopped onions and minced meat. Be sure to add salt and pepper. Peel the potatoes and grate them finely. In the boiling soup, send the fried minced meat with mushrooms, processed cheese and grated potatoes. This mix should be cooked for about 15 minutes. Season to taste if desired. Serve the ready-made herb soup. It is amazing in that it only takes 20 minutes to cook it. Enjoy the taste!
- Chop in dough... In the beginning, we need the ingredients for making the dough: butter in the amount of 2 tablespoons and boiled water, and 350 g of flour; Pour boiling water and butter into a container with flour, knead well and wait until it cools. Cooking the filling sauce: cut the mushrooms into small slices, sprinkle lemon juice, add salt and pepper, then let it brew; then fry this mass and add a spoonful of flour at the end. Cut the dough into 8 pieces, roll it out thinly and grease it with sauce, put a chop on each piece. The next layer is the dough with which we cover our meat. Fry until golden brown. We can sprinkle with herbs before serving. And delight loved ones with this delicious and unusual dish.
- "Old City" salad... Fast, simple and tasty - but such a salad can also decorate the festive table. On a layer of boiled chicken fillet, cut into strips, put the fried mushrooms and onions, then cover with cheese, then tomato. We fill this "tower" with sour cream or mayonnaise and decorate with slices of olives. The salad looks like an impregnable hail, but the taste will not disappoint you.
Interesting facts are devoted to the distribution of these wonderful mushrooms, many years of experience in application, storage secrets and great mushroom pickers. So:
- There are 60 types of champignons in the world, but cultivated and two-spore champignon is most widespread in agriculture.
- Mushrooms are preferred in the culinary arts by most countries in the world, even those that have a bias towards mushrooms, for example, Great Britain.
- Although, due to heat treatment, champignons are saturated with a mushroom aroma, but in their untreated form they taste similar to nuts.
- To better preserve the mushrooms, they should not be rinsed with water. Wrap in edible paper and place in a plastic container with holes in the freezer.
- It is undesirable to preserve champignons for a long time, because the longer these mushrooms lie, the more chitin accumulates in them, and this substance harms the body.
- In Russia, this product became relevant at the beginning of the 19th century, despite the huge source - the forest.
- Today, champignons are cultivated in any corner of the planet, where it is only completely acceptable: Asia, Africa, Australia, South and North America and Europe. The first place in cultivation is the United States of America, slightly behind France and England.
- On one of his own plantations, he grew a 14-kg mushroom mushroom from Italy.
All mushrooms are already unique in their composition, since they are something in between animals and plants. But champignons "stand out from the crowd" with their composition, versatility, useful properties, compatibility with many products. It is not for nothing that the taste of these mushrooms delights people in many countries of the world, despite the distinctive national cuisine.
