What vitamins, acids and minerals are included in the flare. How does it affect the body and how it is explained. How to properly cook a mushroom and what you should know about it. Important! The benefits of flashing will be obvious only if you eat it in moderation and in boiled form.
Harm and contraindications to the use of flashing
The danger can be represented by mushrooms collected near roads, cities, chemical plants. In this case, even if they are not poisonous, they can easily be poisoned. Intoxication makes itself felt after 8-13 hours after eating. Its first symptoms are nausea, weakness, abdominal pain, migraine, lack of appetite, hallucinations. If you have such problems, you should immediately call an ambulance and drink activated charcoal before she arrives, which will help flush the stomach.
Do not give this product in the following situations:
- Small children … We are talking about the age of 12 years, since their stomachs are not yet completely strong enough to digest such heavy food as mushrooms, and even more so, they cannot be fried or pickled.
- Duodenal ulcer and stomach … With such diseases, it is not recommended to eat this product in any form. The reason here is that it contains a lot of dietary fiber and ash, which negatively affect the health of the walls of these organs. As a result, they can aggravate the situation, up to the opening of internal bleeding.
- Severe heart disease … This refers to what requires urgent hospitalization - myocardial infarction, heart failure, or edema of this organ. In such cases, you can not drink a lot of water, which complicates the situation, and so bad things are.
Important! In rare cases, there are false "brothers" in the flap, unsuitable for human consumption, therefore it is recommended to collect it only for experienced mushroom pickers.
Flashing recipes
Porkhovka turns out to be very tasty after cooking. If not kept in water, it will be too hard and bitter. Therefore, such processing is always recommended, even if after it the mushrooms are planned to be fried, baked or pickled. It is not necessary to soak them before cooking, but it is very desirable, because this makes them softer and much more tender. To do this, it is enough to soak them in water for about 30 minutes. Among all the recipes, you should pay attention to the following:
- Chicken fillet soup … This ingredient needs no more than 300 g, it should be boiled, chopped and fried. Then pour 250 g of mushrooms with water, leaving for an hour, peel the potatoes and chop them. Next, wash the carrots (1 pc.) And the onion (1 pc.), Rub them and fry until golden brown. Then cut the mushrooms into cubes, add them to the potatoes, combine with the frying, chicken fillet and cook. After 40 minutes, salt and pepper the soup, season it with dill, grated processed cheese (120 g) and sour cream (3 tablespoons).
- Lasagna … You will need her sheets (5 pcs.), Which are sold in almost any store. First of all, they need to be boiled in salted water and cooled. At this time, prepare the filling - fry the pre-soaked mushrooms (150 g), minced pork (120 g), onions (1 pc.), Tomatoes (1 pc.), Pepper (1 pc.) In oil. Then salt and pepper this mixture, add a little sour cream to it. Then oil a baking dish, place the first sheet on it, cover it with the filling and repeat until you use the last one. Then just put the dish in the oven, preheated well, and hold it in it for about 30 minutes.
- Stuffed pepper … Use mushrooms fried in vegetable oil (400 g) and boiled pork (250 g) as the filling. To them you need to add chopped onions and carrots (1 pc.), Slightly toasted. Boil the vegetables to be stuffed in salted water until they soften. Before that, they must be washed well, remove the tails, open the recess, cut off the top, and hold them in boiling water for 3-5 minutes. Next, the pepper should be stuffed to the very edges, pour over with tomato, salt, pepper and simmer for 20-30 minutes under the lid.
- Mushrooms in sour cream … They need about 800 g. Wash, peel and soak this ingredient for an hour. Next, cut it, salt, pepper, boil and fry in oil. Then add grated hard cheese (150 g), pitted olives (80 g) and sour cream (7 tablespoons). You can also use cream, in this case you will need half as much. After that, stir the mixture, reduce heat and simmer for about half an hour under a closed lid. The finished dish is perfect for serving as a side dish. It goes well with mashed potatoes, pasta, noodles, buckwheat and other cereals.
- Salad … Boil chicken fillet (300 g) and potatoes (3 pcs.). Next, cut them as small as possible, combine with salted crackers (50 g), corn and pre-soaked and boiled mushrooms (no more than 200 g). Then add sea salt and lemon juice to taste, 3 tbsp. l. mayonnaise. Such flashing recipes are suitable for both weekdays and holidays.
- Casserole … First of all, boil the soaked porkhovka (250 g) and peeled potatoes (6 pcs.), Which will then need to be removed. Next, pour vegetable oil into the pan, fry the grated garlic there (7 cloves). Combine it with the rest of the previously chopped ingredients. Then beat 3 eggs, mix them with cream (50 g), grated cheese (70 g), salt and ground pepper. After that, grease a baking dish with butter, put on it first the first layer of mushrooms, and then the second potato layer and cover it on top with a mass of cheese and eggs. The next step is to sprinkle all of this with dill and put in the oven for 20-30 minutes, so that the dish is golden brown.
Important! Porkhovka is very fried, so it should not be kept in the pan for a very long time.
Interesting facts about flap
This mushroom is not a separate species, but an ordinary old raincoat. Often it is difficult to distinguish him from the false "brother", which has a hat with a marble pattern of white and yellow. Its pulp, unlike flitting, is white-yellow at the very beginning of ripening, and over time it acquires a gray-purple hue. You should be alerted by a pungent bitter smell and numerous scales on the surface.
This representative of the Champignon family is harvested from June to September. He begins to grow actively immediately after heavy rains, as he loves moisture. Young mushrooms are most delicious, overripe give off bitter, and in order to get rid of this taste, they need to be boiled for a long time.
Porhovka is not particularly popular; boletus, butter mushrooms, milk mushrooms and other more common mushrooms are preferred to it. It is almost impossible to find it in the market or in the store. But if it is not used very often for culinary purposes, then it has already become indispensable in the fight against aphids and other garden pests.
Watch a video about the mushroom porkhovka:
No matter how tasty and useful this mushroom is, you should not forget that there are still contraindications for flashing. It is useful only in moderation and properly prepared.