Description of cherry, calorie content, composition and useful properties. Why did the mushroom get such a name, who should not enter this product into the diet. Variety of cherry (oyster) recipes, poisonous counterparts and home cultivation option. Stimulating the production of digestive enzymes and accelerating metabolism in all tissues heals the body, improves appearance, and stops age-related changes. The main condition for maintaining skin tone is a balanced diet. The rich composition and numerous beneficial substances in the mushroom pulp and cherry will help preserve youth and beauty.
Harm and contraindications to the use of cherry
The mushroom pulp contains a large amount of coarse fiber - cellulose and chitin, which complicates the digestion process and the speed of peristalsis. Therefore, people with a history of diseases of the gastrointestinal tract and pancreatitis should not introduce dishes from the hanging plant into the daily menu.
There are contraindications to the use of cherry, such as allergy to mushrooms and children. It is dangerous for children to introduce even cultivated mushrooms into the diet because of the large amount of fiber, so as not to provoke indigestion, accompanied by spastic pain.
It is worth mentioning separately about pregnant women. Ivishny, collected in natural conditions, should not be included in the menu, even if the place of collection was your own garden. The ability of the fruiting bodies of fungi to accumulate harmful compounds from the air and soil should not be ruled out. It is unlikely that the garden is located so far from industrial areas that it is possible to exclude the fallout of contaminated precipitation.
But if a woman constantly used oyster mushrooms and does not want to give up her favorite dish, then a little mushrooms will not harm her condition. Nevertheless, it should not be abused, since the amount of dietary fiber in the fruiting bodies is too high, and during pregnancy the rate of peristalsis decreases.
Ivory recipes
Before preparing the main cherry dish, preliminary preparation is required. The mushrooms are poured with cold water for 30 minutes in order to completely cleanse them from contamination, since the plates can be broken when rinsing with running water. The washed cherries (oysters) are poured with cold water for 2 hours, adding salt at the rate of 1 tsp. for 1 liter of liquid. This is necessary to remove mealy. Oyster mushrooms do not need to be soaked, but it is advisable to pre-boil in 2 waters. Until fully cooked, the whiskers are cooked for 15-20 minutes.
Cherry recipes:
- Light salad … All ingredients are added to taste. Boiled mushrooms, cut into slices, slices of fresh tomatoes, onion or sweet red onion rings are mixed. Dressing - sour cream. Salted and pepper to taste, you can add parsley or dill slicing.
- Meat salad … All components are added to taste. I would like a more satisfying and nutritious dish - they increase the amount of ham, the dietary option - they increase the amount of mushrooms. Mixed boiled chopped peanuts, pickled cucumbers, ham, a little onion. Everybody is filling with sour cream. Instead of ham, you can use chicken breast or well-cooked soft beef.
- Omelette … Oyster mushrooms are boiled until half cooked for no more than 8 minutes, otherwise in the future they will become "rubber". Mushrooms are thrown into a colander to glass excess liquid, cut into large pieces. If you cut into small pieces, then there will be nothing to eat after frying: the water will evaporate, and each piece will be reduced by three times. Fry the mushrooms in butter for 5 minutes, put finely chopped onions in the mushroom mixture without turning off the pan, drive in the eggs, mix everything. Finely grated cheese is added last. If it's salty, you don't need to add some salt to the omelet. Then it is closed with a lid and allowed to simmer over low heat for 5 minutes. Served with herbs and ketchup.
- Mushroom sauce … Boiled willows (up to 500 g) are cut into small pieces, about 1 cm each. Evaporate the water in a deep frying pan, stirring constantly so that the mushrooms do not stick to the heated metal. As soon as the liquid has completely evaporated, the pieces are reduced by 3 times, then add 2 tablespoons of butter or margarine and fry for 5 minutes. Add the onion in half rings, fry until golden brown, pour in heavy cream or medium fat sour cream (half a glass). Pour in 2 tablespoons of flour, add some salt and simmer over low heat, stirring constantly, for about 10 minutes. Mushroom sauce goes well with buckwheat, pasta, rice and mashed potatoes.
- Drying cherry … It is not worth stringing and cherry on a thread, it will break off before it dries. The mushrooms are washed, spread on paper towels so that the glass is moist and the surface dries. Towels will have to be changed 3-4 times and then use an electric carousel dryer or be limited to a conventional oven. Fruiting bodies are laid out on a baking sheet, the oven is heated to 60-70 ° C, the door is slightly opened and left for 5-6 hours. Interestingly, drying does not exclude preliminary preparation. The dried fruit bodies are poured with water, and when they increase in volume by 2-3 times, they are washed and poured with new water to boil. The proportions of water and salt are 1 liter and 1 teaspoon. If the soaked mushrooms cannot be cooked straight away, they can be stored soaked for 48 hours. To prevent mold from appearing, the water is changed every 6 hours.
- Pickled Hangers … Proportions of ingredients: 1 kg of mushrooms, 1/3 cup of water, 4 tablespoons of 9% vinegar, 2 tablespoons of vegetable oil, 1 tablespoon of salt and half sugar, 2 cloves, 3 bay leaves, 3 cloves of garlic. The mushrooms are prepared as usual. The marinade is cooked, mixing all the ingredients, except for the garlic and mushrooms. As soon as the salt and sugar dissolve, pour the mushrooms into the container and cook for 7 minutes. They are distributed among jars, crushed garlic is put in each, poured with marinade and the lids are tightened. You can use it in a week.
- Mushroom powder … It is prepared from dried willows, grinding fruit bodies, nutmeg, fine salt and allspice in a coffee grinder or blender. Proportions: 40 g of mushrooms, 1/4 teaspoon of salt, nutmeg, 2 allspice peas. Mushroom ivory powder requires additional cooking, add it to soups or main courses and boil for at least 10 minutes.
When picking mushrooms, you should carefully examine the fruiting bodies. Poisonous ones can enter the colony of young vyshennikov. At the beginning of summer, ivy cherries grow in colonies, like oyster mushrooms, and then their number gradually decreases, and by September, mushrooms are found in 2-5 pieces from one mycelium.
Interesting Hanging Facts
When collecting willow, you should know what its poisonous "brothers" look like:
- Death cap … It looks like a young pentacle, but has a thinner stem, a smoother cap and, most importantly, a thickening on the stem. It is impossible to tell the taste of pale toadstool from edible mushrooms, its raw pulp smells nice and tastes sweet.
- Waxy and whitish talker … In adult mushrooms, the plates are light, and there are no patterns or plaque on the cap.
- Seroplate bitter … It differs in the type of cap; instead of rings, concentric cracks form on it. If he still refuses the basket, the entire mushroom harvest after cooking will have to be thrown away. The pulp of seroplate is very bitter, and in 10-15 minutes of preliminary culinary processing, all other mushrooms acquire this bitterness.
Farms grow cherry trees in two ways - intensive and extensive. The first involves the creation of a microclimate with high humidity and the use of a special substrate with a high amount of nitrogenous compounds. In the second method, the mycelium is formed in the most natural conditions - symbiosis with fruit trees, open ground. Such oyster mushrooms are 2-3 times more expensive.
It is impossible to grow a harvest of cherry on the windowsill at home, because of the high humidity and the appearance of a special aroma, it will be impossible to be in the room.
In Europe, they try to grow ivy in natural conditions - in gardens or greenhouses, next to fruit plants. In catering establishments, such mushrooms are added to 30% of their dishes. Interestingly, in Russia, the smell of a mushroom is characterized as flour, but in Europe it is sometimes compared to the aroma of a ripe cucumber.
Watch the video about the hanging:
Artificially grown oyster trees - an opportunity to diversify the daily menu. You shouldn't give it up.