Calorie content and detailed composition of fresh mushrooms, how they are useful and how they affect the body. Can this mushroom be harmful to health and what to expect from it. Recipes of dishes and the necessary information about it. Note! During fasting and when eating vegetarian food, mushrooms are the only source of valuable protein and amino acids.
Harm and contraindications to the use of fresh mushrooms
These mushrooms are not dangerous to humans, since they are not poisonous and have no false counterparts. It is almost impossible to get poisoned with them, provided that all heat treatment rules are followed.
At the same time, they are considered difficult for the stomach, therefore, they are not recommended for inclusion in the menu of patients with gastritis and colitis in the acute stage, suffering from stomach and intestinal ulcers.
Overeating of the product increases the risk of colic in the abdomen, yellowing of the sclera of the eyes, nausea and diarrhea. The mushroom takes a long time to digest, so it can cause discomfort.
Strict contraindications for fresh saffron milk caps are relevant for those who do not have a gallbladder, patients with pancreatitis and cholecystitis, with increased bilirubin. Otherwise, pain in the right hypochondrium may be troubling.
Also, in no case should pregnant women and children under 10-12 years of age eat the product. It is also important here that after heat treatment it becomes twice as high in calories, therefore it is not suitable for people who are overweight and who want to lose weight.
Recipes with fresh mushrooms
These mushrooms are one of the main ingredients in Russian national cuisine. They are actively used for culinary purposes by Italians, French, Poles, Germans, Americans. In Western Europe, they are considered a delicacy that is usually served on the festive table. Most often, mushrooms are pickled or canned for the winter, less often they are boiled, fried, stewed and baked. Drying is almost never discussed, since they are not very suitable for this. They make stuffing for pies, pies, pancakes, dumplings. This product goes well with potatoes and other vegetables, meat and even fish.
The following recipes can be used:
- Ryzhiki in sour cream … This dish is best prepared for lunch. For it, you will need to soak 1 kg of the main ingredient overnight. This is necessary in order to wash out all the sand and earth. The next day, peel the product, cut into cubes and boil in salted water, just hold them on low heat for 20-25 minutes. Now remove the mushrooms with a metal colander, dry and fry in a large amount of vegetable oil in a well-heated frying pan. Add chopped onion rings and grated carrots to them, season with salt, pepper, season with garlic, cover the mixture with a lid and simmer for 15 minutes. After that, pour it with sour cream (3-4 tablespoons), sprinkled with chopped dill (3-4 branches). Simmer the mass again over low heat under the lid for 10 minutes, then turn it off, let it cool and serve along with mashed potatoes or any other main course.
- Baked mushrooms … Wash them thoroughly (0.5 kg), cut into 3-5 pieces and do the same with two peeled onions. Now combine the two ingredients and fry in vegetable, preferably cheese, butter until golden brown. Salt and pepper all this to taste, you can add garlic, and transfer to a baking dish or special pots. Top with cream and sprinkle with grated hard cheese, not too salty and not very fatty. Place the container in the oven for 20-25 minutes, keeping it at a temperature of no more than 250 degrees. As a result, the mushrooms should have a ruddy crust. For those who want to get a larger volume, you can use 1-2 potatoes, which also need to be fried and mixed with mushrooms beforehand. The finished dish goes well with both porridge and pasta.
- Soup-puree … Chop 100 g ham, one onion and a carrot, then fry it all in oil in a skillet. At this time, peel the potatoes (2 pcs.) And mushrooms (350 g). Wash, grind them and put them in a saucepan, into which you need to pour 1.5 liters of water. It is also necessary to pour the frying here. Then salt and pepper the mixture, add fresh peas (150 g) to it and set to cook. First, bring it to a boil, then reduce the heat and keep the soup on it for another 10 minutes. At the end, beat it with a blender, sprinkle with chopped dill and drizzle with a little heavy cream.
- Stew … Peel and wash all vegetables well. We are talking about potatoes (2 pieces), onions (1.5 pieces), carrots (1 piece). Now fry them in oil until golden brown and combine with mushrooms boiled in salted water (400 g). Add 250 ml of water to the mixture, 2 tbsp. l. tomato, 1 tbsp. l. butter, black pepper and salt to taste. Simmer the mixture for about 40 minutes on low heat, covered, then garnish with dill and garlic.
- Dry salting … Wash 1.5 kg of saffron milk caps, fill them with water and leave for 2-3 hours. Then place the mushrooms on a piece of gauze and let them dry. Now wash the glass jars and plastic lids. Then divide each mushroom into 5-6 small pieces, put the first layer of them in a container, sprinkle it with salt and continue doing this to the very top. When done with this, leave the product covered for 5 days to let the juice and donkey drain. After this time, it can be either consumed in this form or used to prepare various salads, first and second courses.
- Classic salting … You will need to chop 1 kg of mushrooms, you will also need dill (1 small bunch), horseradish root (1 tablespoon chopped), raw onion (1 head) and garlic (7 cloves). All of these ingredients, except for the main one, are cleaned, washed and put in a wooden barrel or glass jars. Now cut the mushrooms soaked for 1-2 hours and already dried, which you want to put on top. Next, you just have to add black pepper (1 tsp), cover the containers with lids and leave in the refrigerator for a week for the juice to appear.
- Julien … Cut the mushrooms (500 g) and chicken (300 g) into thin strips. Then put them in a hot frying pan, in which you need to melt a small piece of butter in advance. Fry these ingredients until golden brown, sprinkle with flour, mix with heavy cream and bring to a boil, reduce heat and keep mixture on the stove for another 20 minutes. Then transfer it to the cocotte makers and, without waiting for the dish to cool, sprinkle it with grated cheese, green onions and dill. Further, if the utensil used allows, bake it in the oven, for which 15 minutes will be enough. This is optional!
Important! These mushrooms are quite soft and tender, but so that they completely melt in the mouth and be even more delicious, the recipes for fresh camelina involve soaking them before cooking.
Interesting facts about fresh mushrooms
Very often, novice mushroom pickers confuse this mushroom with another - a pink wave, which is considered conditionally edible. You can distinguish them by the milky juice, since in the latter it is colorless. It is worth looking for mushrooms in forests, where there are young conifers - pines, fir, spruce, and in the fields adjacent to them.
There are several types of saffron milk caps - spruce, red, milky red. They all grow in groups, forming entire areas. These mushrooms love to be cool, so it's best to go after the rain to pick them. They can be found in large quantities in Eastern Europe and America.
The most valuable are young mushrooms, the diameter of the caps of which does not exceed 2-3 cm. They have the most delicate and mild taste. In older specimens, the skin is slightly moist, smooth, almost even, without any special flaws. Light spots may be visible on the surface. The leg is usually 3-7 cm high and can be easily cut off.
It is not recommended to collect mushrooms near cities and especially industrial zones. To do this, you should drive at least 20-30 km from the place of residence of people. The same can be said for the mushrooms growing along the roads. If you eat them, you can get severely poisoned.
These mushrooms have been known since the 18th century, at that time they were regularly sent from Russia to France. In order for the product to reach the place without spoiling, it was transported in banks.
Watch a video about mushrooms mushrooms:
Of course, mushrooms cannot be compared with porcini mushrooms or truffles, but they are also quite interesting, tasty and healthy, ideal for freezing, canning, pickling and fresh cooking.
