In French, the word «champignon» means «mushroom».

Agaricus is the most common fungus in the world. It is used in the kitchens of many peoples and famous culinary dishes in authors from different countries. Agaricus is one of the few fungi capable cultivation under special arrangement, at home or at special mushroom farms. The first cultivated mushrooms appeared in Italy about a thousand years ago, then, is rapidly spreading around the world, mushrooms are trapped in other countries. In Europe they were the first to cultivate the French in 17 century. Paris gardeners, raising a mushroom on the lawns, gave them the name «Paris mushrooms. With the end of the 17th century, it was observed that good mushrooms grow in basements or underground rooms. Some monarchs of that time were holding special cellars for growing mushrooms, as this mushroom was considered a delicacy and is very expensive and rare delicacy that is designed for the elite.

Mushrooms, perhaps the easiest to distinguish from other fungi. Sam white mushroom or white-gray in his youth and Brown and Brown in maturity, with spherical heads in his youth and maturity in zontikoobraznymi (kalorizator). The CAP is 2-10 cm in diameter. Plate first white, then darken and slightly rozoveût. On this basis it is possible to distinguish the mushrooms from poisonous mushrooms of the genus Amanita, which plates remain white or yellowish. Mushroom pulp white, outdoors or lutescens xerampelina.

Mushrooms-lamellar mushrooms. There are three kinds of mushrooms: field, meadow and forest. We grow everywhere, except in the far North. In addition, mushrooms can be grown artificially in gribnicah, basements, etc.

Mushroom hat at the fleshy white or brownish, chocolate color, root white.

Grow mushrooms, mainly on wet, unavožennyh soils. There are mushrooms growing in open spaces, fields, or edges of Woods. The most common mushrooms in the forest-steppe and steppe areas of Eurasia, the steppes of Asia, Australia and the meadows open places in Africa. Agaricus mushroom is one of the first who began to cultivate (kalorizator). To date, mushroom production technology have reached almost complete automatism. Mushrooms are grown in open ground, greenhouses, cellars, greenhouses and sheds. Sometimes in our latitudes receive 2 harvests a year: spring-summer and summer-autumn. Mushrooms can be grown year-round, if specially equip with basement ventilation system and maintaining constant temperature (there should not be too warm or too cold).

Calories: fresh mushrooms

Calorie content of fresh mushrooms is 27 kcal per 100 grams of product.

Useful properties of fresh champignons

Agaricus contains 88-92% water, proteins, carbohydrates, organic acids, mineral substances and vitamins: PP (niacin), E, D, B vitamins, iron, phosphorus, potassium and zinc, useful for the body’s immune system. On the content of phosphorus mushrooms can argue with fishery products. Calorie content of this fungus 27.4 kcal per 100 g, which allows the use of Agaricus in varied diets and not to deprive yourself of necessary proteins, trace elements and vitamins. Low sodium allows the use of mushrooms in bessolevyh diets. Diabetics can also eat these mushrooms because they really do not contain sugar and fats. Vitamins group B champignons higher than in fresh vegetables, particularly riboflavin (B2), thiamin (B1), which helps avoid headaches and migraines. And the šampin′one Pantothenic acid (B5) helps to relieve fatigue. In addition, these wonderful mushrooms help to keep the skin in good condition. All this suggests that mushrooms are not only delicious, but also very useful mushrooms that you want to include in your diet. Their low calorie promotes healthy lifestyle and keeping toned shape.

Collect only the young mushrooms on Hat drum (film). These mushrooms are prized for its taste and content of phosphorus in them in the form of complex organic compounds-lecithin, needed to supply the nervous system.

Harm of fresh champignons

Young wild mushrooms should be distinguished from dull grebes (poisonous mushroom), which in appearance is similar to Agaricus. Therefore we must be careful to exclude serious injury.

Fresh mushrooms should be treated, as they can absorb in itself harmful substances from the atmosphere. As well as through content of chitin, is worth deleting from the diet of children.

Fresh mushrooms in cooking

Before you cook the mushrooms, they should be thoroughly cleaned. From Earth and dirt can be cleaned mushrooms with a knife, then quickly rinse under running cold water, but not otmachivat-mushrooms will absorb water, become tasteless and watery.

Mushrooms can be used in a wide variety of dishes. They are perfectly combined with meat, vegetables and pastries.

Mass cultivation, since the mid-20 century made this mushroom the most popular and used in mushroom dishes. Since mushrooms are used extensively in the field of fast food as safe and simple mushroom with excellent taste and smell. Today there are a huge number of mushroom farms and households grow these mushrooms. Their products can be seen in supermarkets or in pizzas, pies, sandwiches, as well as in the various dishes in the restaurant kitchen and various eateries (calorizator). Mushrooms fried, stewed, baked, fried grilled, cooked in clay pots. Of them make gorgeous mushroom sauces, gravy, soups and Souffles.

Fresh mushrooms and preserved as the main product used in the manufacture of meal or serve as a condiment. They are used in the manufacture of soups (broths with various dumplings, veal head soup, clear with champignons and other); vegetable and egg dishes (eggs with game and mushrooms, eggs with ham, baked potatoes with ham and mushrooms); dishes from boiled and baked fish, crayfish, crab (crabs under milk sauce, oyster sauce, white wine, fish dumplings, fish puddings); dishes from boiled, roast poultry and game (Partridge, roasted on the grill with mushrooms, chicken liver sauce Madera); Kidney dishes and boiled, fried, stewed and roasted beef, veal (meat croquettes, assorted meat, kidneys, veal in cream sauce, Escalopes with onion and mushrooms, veal špigovannye chops, veal stew, stuffed veal, veal, baked in bowls, meatballs of minced veal, eggs with cheese and mushrooms); sauces (red with mushrooms, sailor, hunting, sauce with ham, capers and mushrooms, sauce with fresh mushrooms, Italian sauce, tomato, mushrooms, etc.).

Fresh mushrooms are placed in dishes during or at the end of cooking the last, after cooking, but the tinned-after the separation of the juice and warming up. Mushrooms greatly improve the flavor of the dish.

The norm of mushrooms to the dish 20-50 g on 1 l sauce 100-150 g.

Waste during processing of fresh mushrooms make up 24%, canned-25% (marinade).

Storage and processing of fresh champignons

To fresh mushrooms purchased longer preserved, do not wash them. You can wrap it in paper or put in a plastic container with holes in the bottom of the fridge. Mushrooms should be stored no longer than 5 days.

You can use raw (fresh) mushrooms. Without cooking the mushrooms retain much more nutrients. In this case it is better to clean them with a dry or damp cloth, you can with a towel, you can wash it under a strong jet of cold water, but not long to mushrooms do not gain moisture. Then dry and cut into strips or cubes by Paul centimeters thick. Store cut mushrooms need as little as possible in closed container.

Young mushrooms have a thick short legs, which also goes into recycling. Fresh mushrooms do not store for long.