Every woman who wants to remain slim and beautiful for many years must first of all watch her food. After all, exactly what gets into our body, and serves its health and longevity or kills it ahead of time. So, the food we consume must be fresh, natural, saturated with vitamins and minerals and well digested. One of the products that meet all these requirements are mushrooms. These mushrooms are very tasty, from them it is possible to cook a myriad of never-boring dishes. But most importantly, they are available fresh all year round, as they are successfully cultivated. The only thing you need to know is how to clean the mushrooms properly. That's what we are talking about today.
Choose mushrooms
But before you learn how to properly clean fresh mushrooms, they must be taken somewhere else. The easiest way to solve this issue is to go to the nearest supermarket or to the market. But how not to miss with the purchase? After all, even such an ordinary product as champignons, you must be able to choose the right one. However, there is nothing complicated here. Take the mushroom in your hand and carefully inspect it and feel it. If the hat is matte white or slightly brown, and the whole mushroom is strong and resilient, buy it safely. And do not be embarrassed by the size, the mushrooms, depending on age, are from 2 to 10 cm in diameter. If there are brown spots on the cap or stalk, and the film between them is torn, this is a clear evidence of the legality of the goods. Use such mushrooms as food, but the quality of the dish will be better. And the real mushroom smell is only freshly cut mushrooms.
How correctly to clean fresh mushrooms?
Well, here the mushrooms are chosen, bought and safely delivered to the kitchen. The hostess, admiringly looking at the delicate fragrant gifts of nature, chooses the recipe of the dish, which she will surprise home at home tonight. Can cook stuffed champignons in a monastic way? It is decided, it is necessary to prepare only products, and business in a hat.
First of all, we clean mushrooms. Many young housewives are wondering why the champignons should be cleaned, they are already good. Of course, if you have already bought a refined or frozen product, there is no need to clean it. But in our case it is a question of real mushrooms with small beds. Here, hygienic procedures are simply mandatory, you never know what was in the ground. Yes, and in general knowledge of how to clean fresh mushrooms and any other mushrooms correctly, will never be superfluous.
So, take the mushroom by the foot and wipe it from all sides with a damp cloth or kitchen sponge. Remove all mote and pieces of soil from the mushroom. Small and relatively clean mushrooms just gently rub each other with hats. Then use a sharp knife to refresh the shear point on the stalk. If you get fungi that have been stored in the refrigerator for a while, remove all the dried up and withered places from them. After this surgical process, place them under a stream of cold water for 5-10 seconds. More to keep champignons in the water should not be, otherwise they will be saturated with moisture and lose their unique taste and aroma.
And how to clean champignons, if you got them with heavy dirt in hard-to-reach places? Pour some flour into the enameled deep dish and pour cold water. Thoroughly mix the flour with water and put the champignons there for a short time. Lightly shake them and take out to dry on a towel. From many "wild" mushrooms during cleaning, remove the skirt, dark plates under the hat and thin peel from it. For mushrooms, this procedure is not required. All parts of the mushroom are edible. However, they affect the color of the broth when cooking soup or sauce, do not forget about it. Well, the cleansing maneuvers are over, the mushrooms are drying in beautiful rows on the towel, it's time to study the promised recipe.
Stuffed mushrooms in monastic style
Ingredients:
- 500 g of mushrooms;
- 1 large onion;
- a can of canned beans;
- 1 carrot;
- lean mayonnaise;
- salt;
- vegetable oil.
Preparation
Carefully separate the legs from the hats, grind them and fry until ready with onion and carrots. Then put the beans in the same frying pan and mix everything thoroughly. The resulting filling fill the hats, cover them with a mesh of mayonnaise and send it for 15 minutes to the oven, heated to 180 ° C. At the end of this time we take mushrooms out of the oven, sprinkle them with herbs and serve them on the table. Bon Appetit!