Description of the portobello mushroom. Healing substances contained in the fruiting body. What beneficial properties does it have on the body, possible harmful manifestations when it is abused. Recipes with dvusporovy champignon.
Harm and contraindications to the use of portobello mushrooms
Double mushroom is actively used in hundreds of dishes, so its edibility is beyond doubt. Due to its characteristic appearance and habitat, it is difficult to confuse the mushroom with poisonous species. In addition, it is quite easy to grow it yourself, it can be done even at home. But some contraindications to Portobello are still worth keeping in mind.
The consequences of overusing portobello mushrooms:
- Diarrhea and indigestion … Such symptoms may indicate not only mushroom poisoning, which were collected in an area contaminated with industrial waste. Portobello contains an extremely high amount of iron, so its excessive one-time ingestion into the body can lead to unpleasant consequences.
- Phosphorus poisoning … This microelement is also produced in abundance by mushrooms. Its required daily dose reaches about 700 mg. Exceeding this figure may lead to the deposition of a trace element in tissues and organs, which will impede their adequate functioning. As the amount of phosphorus in each mushroom that grows fluctuates, be careful not to consume more than 400 grams of mushrooms per day. An interesting fact about phosphorus poisoning is that ice cream can also be a source of it. Eating more than 2 kg of dessert at a time risks becoming toxic and leading to hospitalization.
- Copper deficiency … Regular use of mushrooms will provide you with an adequate amount of zinc, but can lead to a lack of copper, which is hindered by the mentioned metal.
- Severity, stomach and intestinal pain … Fiber is certainly an extremely healthy food component. However, if you do not use it often, the gastrointestinal tract should be taught to digest rough food gradually. Otherwise, you may experience a feeling of discomfort, bloating, heartburn, constipation.
Absolute contraindications to the use of portobello mushrooms:
- Age restrictions … Mushrooms are heavy and long-digesting food containing many macronutrients and prone to accumulation from extraneous sources. Therefore, it is not recommended to eat portobello for pregnant women and nursing mothers, children under 5 years old and the elderly, especially those who have serious illnesses.
- Drug interactions … Due to the content of biologically active substances, mushrooms can affect the absorption and method of action of some drugs. This is especially true for specimens that you collected yourself, since it is extremely difficult to control their chemical composition. Make sure in advance that your doctor permits the use of mushroom dishes during treatment.
Portobello mushroom recipes
Champignon double-pore has a pleasant mushroom aroma and a delicate but fleshy texture. It contains many essential nutrients and is low in calories.
Portobello recipes
- Fried mushroom caps with filling … This dish is great for vegetarian cuisine. Huge caps of delicious mushroom stuffed with cheese, herbs and spices will leave no one indifferent. To create you will need: 5 large portobello mushrooms, 0.5 teaspoon of salt, black ground pepper to taste, 0.5 cups of bread crumbs, 2 tablespoons of grated Parmesan cheese (or tofu for vegan cuisine), 1 tablespoon of chopped fresh parsley, 1 tablespoon olive oil. Preheat the oven to 180 degrees. Lightly grease the baking dish with oil, place the mushrooms in it (first carefully separate the leg and the cap), and place a water bath under them. Sprinkle the portobello with salt and pepper and bake for about 20 minutes, until cooked through. After the leg, finely chop, combine with bread crumbs, parmesan, parsley, season with oil, salt and pepper. We fill the caps with a mixture, after which we return them to the oven on for another 5 minutes. Serve with your favorite sauce or fresh herbs.
- Grilled portobello … The method of preparing such mushrooms is extremely simple and allows you to get a delicious dish for a large number of guests in the shortest possible time. We need: 10 portobello mushrooms, 3/4 cup canola oil, 2 small chopped onions, a head of garlic (minced meat), 1/3 cup balsamic vinegar. Remove the legs of the mushrooms, put them in a separate container. Put the hats in a deep plate, bottom up. Pour oil, vinegar on top, add onion, garlic, salt, spices. Let it stand for about an hour, then put it on the grill for 10 minutes. Serve hot.
- Mushrooms with broccoli … A light dietary meal that doesn't take much time or effort to create. Take: 1/2 cup olive oil, 3 cloves of garlic, 1/2 cup red onions (chopped), 3 sprigs of fresh thyme (finely chopped), 3-4 portobello mushrooms (quarters or finer), salt and pepper to taste, 2 a bunch of broccoli, 1/4 cup grated Parmesan cheese, or more, to taste. Heat the olive oil in a frying pan, add the onion and garlic, fry until the onion is soft and the garlic brown, add the mushrooms and thyme, make the fire quieter. Simmer over low heat for about half an hour. During this time, steam the broccoli by dividing the vegetables into small pieces. When the broccoli is tender, mix it with the mushrooms and cheese.
- Burger with portobello … Prepare 4 mushroom caps, 1/4 cup balsamic vinegar, 2 tablespoons of olive oil, 1 teaspoon of dried basil, the same amount of dried oregano, 1 tablespoon of minced garlic, salt and pepper, 4 slices of cheese, one burger bun, 1 sweet red pepper, one medium tomato, several onion rings, thinly sliced. We marinate the mushrooms, separating the legs from them and pouring them with a mixture of vinegar, oil, basil, oregano, garlic, salt and pepper. Put onion and pepper, cut into slices, in the same container. Let stand 15 minutes at room temperature, turning over from time to time. Brush with butter and place on a preheated grill. Cover the mushroom caps with the cheese slices for the last two minutes. Collect the burger filling by placing the mushrooms and cheese on the bottom and the peppers, onions, and chopped tomato on top.
- Chicken Marsala with mushrooms … Take 4 skinless, boneless chicken breasts, 1/4 cup flour, salt and pepper, 1 tablespoon dried oregano, 2 tablespoons olive oil, 3/4 cup butter, 3 cups chopped portobello mushrooms, 3/4 cup dried on sun tomatoes, 1/2 cup fresh spinach, 1 cup red wine. Beat the chicken breasts well, sprinkle with flour, oregano, salt and pepper. Fry in olive oil in a skillet, set aside. Melt butter in the same pan, add mushrooms, tomatoes, wine, simmer for about 10 minutes. After the indicated time, put the spinach in the container. Serve with the chicken.
Interesting facts about portobello mushrooms
Mushrooms are amazing representatives of wildlife, ranked as a kingdom separate from flora and fauna due to their interesting biological features. They are 60-90% liquid, have their own immune defense system, and their DNA is more human than plant DNA.
Like human skin, Portobellos are able to synthesize vitamin D under the influence of sunlight - put a freshly cut specimen with the spore part up, and after a while it will pick up even more valuable substances!
The root system of Portobello, folded in one line, can take more than 100 km, while the fungus can place it in just 3 cubic centimeters of soil. This filamentous structure can use almost any organic matter to feed, including E. coli bacteria.
There are more amino acids in champignon double-pore than in corn, peanuts or soybeans.
Most of the portobello mushrooms are grown per year by the USA and France (slightly more than 200 thousand tons per year), the UK, the Netherlands, Poland and Asian countries are not lagging behind in terms of volume. The substrate for the growth of the fungus is straw and horse manure, from a square meter of which an average of 15 kg of mushrooms are collected. The crop appears in waves, three to five times, after which the nutrient mixture must be replaced.
Historical data on mushroom cultivation have been known since the 17th century. They were widely cultivated in Italy, using not only fields, but also abandoned mines with quarries. The method of production was adopted by Switzerland and France, as a result of which extensive scientific treatises were devoted to mushrooms by the 19th century. At the same time, laboratories began breeding Portobello with the aim of obtaining a cleaner look.
Watch the video about Portobello:
Portobello mushrooms are distinguished by their pleasant taste, ease of processing, low calorie content and an amino acid composition similar to meat. They contain many rare trace elements and valuable vitamins, antioxidants and natural substances that improve immunity. Their addition to the diet will help improve digestion, remove toxins, reduce weight, and prevent oxidative damage to cells. Two-Spore Mushroom is a valuable ingredient suitable for vegan diets and fortifying the body on many levels. It is easy to grow for pleasure even in the most limited of conditions.
