Useful substances that the white steppe mushroom contains. Their positive effects on the body and possible harm. Contraindications to use, ways of using in cooking and interesting facts.
Harm and contraindications to the use of white steppe mushroom
Ering cannot do any harm to health, since it is edible and does not have poisonous counterparts. It is also important that, unlike other types of mushrooms, this one practically does not absorb toxins and other harmful substances from the air. But, despite this, collecting it near roads and in industrial areas is strictly prohibited. It may not lead to intoxication, but it will definitely worsen the general state of health. It is necessary to limit the use of ering in the following cases:
- Children under 12 years old … The fact is that their body poorly assimilates chitin, which is found in large quantities in the mushroom. As a result, abdominal pain, nausea, and heartburn can be troubling.
- Stomach and duodenal ulcer … In this case, the consumption of foods rich in fiber is strictly prohibited. This is especially important if it is fried.
- Exacerbation of gastritis … Here it is necessary to exclude rich broth and fried mushrooms, which will irritate the diseased walls of the stomach.
- Biliary dyskinesia … Oyster mushroom provokes the production of bile, as a result of which pain in the right hypochondrium and nausea may occur, the sclera of the eyes turn yellow, and severe itching may disturb.
Even if you do not have contraindications to the porcini mushroom, you should not get carried away with it, because it is quite high-calorie and fatty.
Recipes for dishes with porcini mushroom
Steppe oyster mushroom can be fried, boiled, baked, salted, pickled. It is ideal for drying and freezing. It makes excellent first and second courses. It is an excellent ingredient for soups, cereals, pasta. On its basis, delicious side dishes, salads, and pastries are prepared. It can be combined with meat, sausage, fish, various vegetables. White mushroom is well complemented by various cheeses. We have selected the most interesting recipes for you:
- Fried mushrooms … They (250 g) will need to be washed, boiled, cut into slices and fried in vegetable oil until golden brown. When they start crunching, add rice vinegar (1 teaspoon), lemon juice (10 drops), sesame oil (1.5 tablespoons) to them. Then pour the mixture with chili sauce (30 ml), sprinkle with green onions, salt to taste and, if desired, grind with sesame seeds, which will be enough for a handful.
- Spaghetti … Boil them (300 g) in salted water. Then rinse, add butter and make a gravy. To do this, you need to wash, boil and fry mushrooms (5-7 pcs.). Then toss them into the main course and sprinkle with chopped garlic (5 cloves), parsley (1 bunch) and salt on top.
- Mushrooms in a creamy sauce … First of all, boil them, cut into small pieces and fry. Then melt heavy homemade cream (80 ml), pour white wine (2 tablespoons) into them, add salt and pepper to taste, lemon juice (1 tsp). Then simmer the mixture over low heat, covered for 20 minutes. Sprinkle it with fresh herbs, parsley and dill before turning it off.
- Soup … Soak mushrooms (250 g) in salted water for 1-2 hours to soften them. Then remove the peel from the caps, wash them, chop and dry in the oven. Next, pour a lot of oil into a heavy-bottomed skillet and pour the main ingredient into it. Fry it until it softens and then fold it into a 2 to 3 L saucepan. After that, peel the potatoes (1-2 pcs.), Chop them and add to the mushrooms. Pour boiled water over them almost to the edges of the container and prepare the frying. To do this, remove the peel from the onion, wash the carrots, chop them and sauté in oil. When they are ready, transfer them to a saucepan and add chopped pickles (2 pcs.) Here. Then sprinkle the soup with mint, salt and pepper, put 2-3 bay leaves.
- Mushrooms on the grill … They will need about 1 kg. Wash the steppe oyster mushroom and marinate with mayonnaise (0.5 l), olive oil (2 tablespoons), lemon juice (3 tablespoons), white wine (1 tablespoon) and salt. Leave the mushrooms in the marinade for 12 hours and skewer them in the morning, or place them on a wire rack and grill over the smoldering coals for about 20 minutes. As a result, they should soften and acquire a slight golden crust.
- Salad … Boil and fry the steppe oyster mushroom (350 g). Next, grind it, mix with canned corn (half of a 500 ml can). Then boil, peel and chop potatoes (2 pcs.). Then rub 2 processed cheese, chop one sterling onion and pour over the salad with mayonnaise, which will be enough and 5 tbsp. l.
- Sandwiches … Fry 10 thin slices of white loaf. Then rub them with garlic and brush with a mass of fried mushrooms (350 ml), sautéed onions (2 pcs.), Hard cheese (100 g) and boiled eggs (2 pcs.). Next, grease a baking sheet with oil and put the sandwiches on it, then put them in the oven for 15 minutes. After this time, they will acquire a beautiful crust and crunch.
Unlike many other mushrooms, steppe white does not need to be soaked before use. He already has a fairly soft and tender pulp, which is quick and easy to cook.
Interesting facts about the white steppe mushroom
Eringi are one of the few mushrooms that can be grown at home. They bear fruit well in waves on stumps and logs in the garden. The largest harvest is harvested for 2-3 years. Depending on the type of wood, steppe oyster mushroom, obtained from one portion of mycelium, can multiply for up to 7 years, and in the case of stumps, up to 10 years. In the wild, this mushroom grows in fields and pastures; it can rarely be found in the forest. Its ripening period lasts from May to October. It lives in groups, forming large colonies of 10-15 specimens.
It is impossible to confuse him with other inhabitants of the forest because of the unusual flat cap and curving leg. Outwardly, the white steppe mushroom is a bit like the usual oyster mushroom sold in stores. It is noteworthy that the air quality affects the shape, size and color of an ering. If it is heavily gassed and saturated with toxins, then it may have a porous cap. With an excess of moisture, the leg grows not so dense. Collecting it is problematic, since it is one of the most favorite mushrooms for parasites, so wormy specimens are very common.
Ering is most delicious when fried, after drying it becomes slightly harder. Pickling also does not go unnoticed - the caps can become limp in the brine and break. Despite this, the price for it is rather big. Watch a video about the white steppe mushroom:
Naturally, royal oyster mushroom can hardly be called very popular among gourmets. Probably, the whole point is that it is very rarely sold on the market, and collecting it yourself is rather problematic. If you cook a dish with it correctly, it will surely surprise you with its impeccable taste. Considering that there are a variety of recipes for the porcini mushroom, this will not be difficult at all!
