Royal Champignons (Cooking in 15 Minutes)

How to wash and clean champignons for soup, stewing, frying, stuffing.

We will not argue that champignons are the most delicious mushrooms, because everyone has different taste preferences, but no one will argue that champignons are the most common mushrooms in our country. They are ideal for soup, stew, pizza, and pies. Both marinated and equally delicious cooked barbecue are delicious. The bravest gourmets even eat champignons raw!

And it’s not surprising, because this variety of mushrooms contains a storehouse of vitamins and minerals. These are group B, C, D, as well as sodium, phosphorus, potassium, amino acids, linoleic acid. In addition, champignons are an easily digestible protein, which is vital for those who decide to take the path of vegetarians.

Scientists have also proven that regular consumption of champignons is a sure way to avoid such ailments as heart attack, atherosclerosis, and also improve the functioning of the brain and nervous system.

But in food, as in medicine, the main rule is do no harm. Therefore, it is very important to clearly know where the mushrooms were grown, as well as to properly process and prepare them before serving.

Description of the mushroom

The mushroom is also called bisporous or brown.

hat

Larger than related species, hemispherical in shape. There is a small depression in the center. The edges are turned inward. The diameter of the average cap is 15 cm. Some giant specimens reach a width of 30 cm! The surface is fibrous and has small scales. The plates are grayish-pink, and as they age they take on a dark brown and even purple color.

Leg

Cylindrical in shape, tapering towards the base. Its height is 7-8 cm. A mature mushroom has a solid ring on the stem.

Pulp

Dense, fleshy, white. If you cut it, it turns pink.

Taste qualities

Brown champignon has a brighter taste and smell. Some equate this species with noble white mushrooms.

Similar varieties

1. The presented variety has counterparts that differ in their toxicity. Moreover, the similarities can be striking, it all depends on the degree of maturation. While the Caesar mushroom grows in its cocoon, it is almost indistinguishable from the pale toadstool, which has the same white cover.
2. Even if you remove the cocoon, this mushroom will still be similar in appearance to a toadstool. To determine its authenticity, it is necessary to cut the selected specimen in half. If the inside is golden yellow, then it is a Caesar mushroom. Grebes, in turn, are slightly greenish with yellowish tint.
3. As for mature specimens, everything is somewhat simpler here. Our representative is bright red, but there are no white dots on the hat. While poisonous representatives of the species are littered with them. Caesar has a smoothed top, no scaly inclusions or they are single. In this case, the bedspread does not stick to the base, but dangles freely in the area where the leg begins.
4. Our ward has a double mushroom with edible qualities. It is also covered by a white bag at the base, and also has a leg pigmented with a golden hue. This Caesar mushroom is called the Far Eastern mushroom. It is most common in larches; residents of the Primorsky Territory can look for it.

value - description of where it grows, the toxicity of the mushroom

Application of the mushroom

Champignon has found its use in cooking and medicine.

In cooking

Champignon is a valuable food product because... contains a lot of protein, vitamins and minerals. Royal mushrooms are boiled, fried, dried, frozen, pickled. They are used to prepare soups, sauces, caviar, and season meat, fish, and pasta. Served as an independent dish - there are especially many recipes for stuffed champignons.

In medicine

Mushrooms are indispensable when you need to lose weight, and fasting is prohibited. Therefore, nutritious but low-fat champignons are a common component of many diets:

• they are 90% water;
• the proteins in their composition are easily digestible;
• fat – no more than 3%.

Champignons are recommended to be eaten for certain diseases:

• for diabetes mellitus – they do not contain sugar;
• for anemia – champignons are rich in iron;
• for headaches;
• to cleanse the body - remove heavy metals, slowing down the aging process.

Evaluation of taste qualities, medicinal properties, benefits and possible harm

Royal champignon has many useful microelements, the consumption of which has a positive effect on the body. Medicinal properties of the mushroom:

• improves appetite;
• prevents the formation of blood clots;
• reduces the risk of heart attack;
• relieves inflammation;
• improves brain function;
• has an expectorant effect;
• speeds up the functioning of the digestive tract.

This species contains a substance such as chitin in its pulp. It is not absorbed by the body, so royal champignons are poorly digested and are classified as heavy food. For this reason, you should not feed mushrooms to children under 12 years of age. There are also a number of diseases for which it is better to refrain from using them:

• ulcer;
• pancreatitis;
• stomach upset;
• flatulence;
• cholecystitis;
• enterocolitis;
• hepatitis.

Raw royal champignon is a dietary product, containing only 27 calories per 100 grams of weight.

Where do brown mushrooms grow?

Royal mushrooms are rarely found in the forest. They prefer open areas - meadows, fields. They often love gardens and orchards, parks and roadsides. The “king mushroom” is also grown in greenhouses.

Fruiting time

The king champignon bears fruit from May to September.

Collection rules

To preserve the mycelium, the champignon is cut with a knife at the very base. It is advisable to collect young, not large mushrooms.

You should not pay attention to specimens growing along the roadside or in industrial areas - such mushrooms have already accumulated toxins.

Home growing technology

Some summer residents successfully grow mushrooms at home all year round. However, cultivation requires the creation of a special microclimate: choose a cool, dark room with high humidity levels.

More often, wheat or rye compost mixed with horse manure (2 l), soil mixture for flowers (4 l), ammonium nitrate (50 g), potassium superphosphate (100 g), gypsum (100 g), chalk (150 g) are used as a soil mixture. G).

Mushrooms can be grown at home all year round

This amount is enough for 1 package of mycelium with a volume of 15 ml.

Substrate preparation technology:

• all ingredients are mixed and poured with quicklime diluted in water (10 g/l)
• the substrate is kept for 3 days, stirring the components regularly.

During the holding process, the substrate will heat up. Its readiness will be indicated by an increase in temperature to 25°C.

Irina Selyutina (Biologist):

You can also grow royal champignons in your dacha by selecting a plot for this in the most shaded part of the plot. To grow mushrooms outdoors, you will need compost. First you will need to soak the straw (hay) in water. This process will take 4 days. Then you need to take the manure and lay it in layers with wet straw and compact it. Every 4 days these compacted layers need to be shoveled. After 15-17 days the compost will be ready for use. After this, the finished substrate must be transferred to containers, such as wooden or plastic boxes. The layers must be sprinkled with mycelium, mixed and compacted. The next step is watering and moving the blocks to the darkest corner of the site. When white mycelium threads appear on the surface of the substrate, they need to be sprinkled with a thin layer of a mixture of earth and peat (1:1). After about 25-35 days, the first young champignons will appear.

The most important thing is to maintain high soil moisture throughout the entire period of growing mushrooms.

False doubles

In appearance, brown champignons

most closely related to the yellow-skinned ones. To avoid poisoning, you need to learn to distinguish the “kings” from their poisonous relatives. A false twin has the following features:

– dark circle in the center of the cap;

– under mechanical influence the pulp immediately turns yellow;

– when broken, it smells like disinfectant.

Remember that even prolonged heat treatment is not able to neutralize toxins.

Distinctive features

Royal champignon is distinguished from ordinary champignon by the following characteristics:

• fruiting body size: royal is larger;
• mushroom cap color: brown;
• more intense smell and taste: when ripe, the cap opens completely and the moisture in the pulp decreases. As a result, a concentrated, and therefore rich, smell and taste appears;
• development time: 2-3 months, unlike the usual one, which develops in about 1 month.

Primary processing and storage

Whether mushrooms will bring maximum benefit depends on their proper processing and storage.

Treatment

Preparing mushrooms for consumption includes:

– cleaning of debris and peat;

– rinsing with running water (champignons do not like long water procedures);

- dry on a napkin.

Storage

Mushrooms can be stored in the refrigerator for about 5 days. They should be placed in a dark place - on the bottom shelf of the refrigerator. The plastic container must be ventilated periodically to prevent condensation.

Sliced ​​brown mushrooms should be consumed within 1 day.

Boiled or fried specimens can be stored in the freezer for six months.

Interesting Facts

Pecherki are excellent sources of protein and are useful to include in a weight loss diet. If you support it with active physical activity, weight loss will happen faster.

Japanese scientists have published data confirming the high content of arginine and lysine in pecheritsa. These are special substances that have a beneficial effect on a person’s mental abilities, helping to maintain good memory and mental clarity in old age.

In terms of phosphorus content, champignons are not inferior even to seafood.

There are more B vitamins in pecheritsa than in young vegetables.

Meadow champignon or field champignon is a universal mushroom that can be grown in a personal plot, in a greenhouse, and even at home. Fans of quiet hunting who prefer forest fruits need to know what an edible mushroom should look like and how it can differ from its poisonous counterparts, so as not to harm their health.

How to cook brown champignons

Royal mushrooms are loyal to absolutely all cooking methods.

In a frying pan

Tips on how to cook royal champignons

in a frying pan:

– should not be boiled;

– you shouldn’t grind it too much, because... when frying, mushrooms shrink;

– to avoid darkening, it is recommended to water the mushrooms with lemon juice;

– it is advisable to use 2 types of oil: butter and vegetable.

Frying time is on average 20 minutes.

In the oven

Most recipes for making royal champignons involve using the oven. For stuffing, you should choose large specimens, and smaller ones are convenient to cook on skewers.

It is not recommended to keep mushrooms in the oven for more than 30 minutes - they will dry out.

To make the mushroom caps cooked in the oven tender, add a piece of butter to them.

On the grill

Mushrooms dry out quickly over a fire. Therefore, lightly pickled champignons are cooked on the grill - in this case, the moisture contained in the pulp will be preserved.

Marinating is very simple: pour 500 g of mushrooms with a liter of vegetable oil and add various seasonings (pepper, cumin, suneli hops).

In the microwave

It is most convenient to cook champignons with cheese in the oven. Bake the mushrooms at the highest power for no more than 5 minutes. To maintain juiciness, it is recommended to use a baking sleeve.

Cooking process

How long should you cook champignons? Fresh mushrooms take about 5 minutes to cook. In a double boiler, the product is ready within 10 minutes, and in a modern multicooker – 20. Frozen champignons should be cooked for 10 minutes, but before that, defrost them and rinse them well with plain water. Mushrooms are added to the liquid only after immediate boiling.

Many champignon lovers prefer to boil them with the addition of various spices. This is appropriate to do if the mushrooms are on the table as an interesting independent dish. Or the product is added to some interesting dish, where spices and various additives are definitely not superfluous. It is better if you slightly salt the water in which the mushroom product is cooked before the upcoming boil.

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Tatyana, Ulyanovsk Hello! Do champignons need to be boiled? These are not wild mushrooms, but it’s still somehow unusual to eat them without prolonged cooking. How long should you cook the champignons until they are done? The ability to buy champignons fresh or frozen, as well as their compatibility with other products, allows you to prepare and create dishes with mushrooms in any season. There are hundreds of salads, casseroles, soups and other culinary delights that use this product. Prepared and properly cooked champignons will give your dish a special taste and aroma. Let's figure out how to cook these mushrooms correctly and for how long until tender.

Royal champignon recipes

Each housewife can choose the optimal recipe for preparing brown champignons.

Cream soup of royal champignons

The dish contains a minimum of ingredients, which does not affect the taste in any way.

Ingredients

For 3 servings you will need:

• brown champignons – 250 g;
• water – 1.5 l;
• potatoes – 1 pc.;
• onion – 1 pc.;
• sour cream 20% fat – 2 tbsp. l.;
• salt pepper.

Preparation

1. Fry chopped onion in butter.
2. Boil diced potatoes in salted water (do not drain).
3. Using a blender, beat the potatoes and onions.
4. Boil champignons cut into several pieces for 5-7 minutes in water from potatoes. Grind with a blender.
5. Return the resulting mixture to the water, add salt and pepper, and add sour cream. Simmer on fire for 5 minutes.

Let the soup brew for 15 minutes. You can decorate it with herbs and a slice of fresh champignon.

Royal champignons stuffed with quail eggs

Champignons stuffed with cheese will never surprise you again. What if it’s quail eggs? The dish turns out elegant and sunny.

Ingredients

You will need:

• brown champignons – 12 pcs.;
• quail eggs – 12 pcs.;
• cheese – 100 g;
• parsley - a sprig;
• olive oil – 2 tsp;
• salt, pepper to taste.

Preparation

1. Remove mushroom stems.
2. Make the filling: grate the cheese, add chopped parsley, salt, pepper, butter. Mix everything.
3. Use a teaspoon to fill the caps, leaving a hole for the egg.
4. Place the mushrooms in the pan on parchment. Break an egg into each.
5. Bake in the oven for 15 minutes at 180°C.

It's the perfect snack to go with mashed potatoes!

Salad with royal champignons, tomatoes and spinach

You can and should eat champignons raw. The recipe is just right.

Ingredients

You will need:

• royal champignons – 150 g;
• cucumber – 1 pc.;
• cherry tomatoes – 200 g;
• boiled eggs – 2 pcs.;
• spinach – 100 g;
• olive oil – 3 tbsp. l.;
• apple cider vinegar – 1 tbsp. l.;
• soy sauce – 1 tbsp. l.;
• mustard – 1 tsp;
• sesame – 2 tsp.

Preparation

1. Slice mushrooms, cucumbers, eggs. Tomatoes – halved.
2. Decorate the plate with spinach leaves. Place the chopped products on them, sprinkle with sesame seeds.
3. Prepare the dressing: combine olive oil, soy sauce, vinegar, mustard. Drizzle over the salad. Ready!

Now you understand how royal champignons differ from ordinary ones

porcini mushrooms. These are unique mushrooms with an exquisite taste, pleasant smell, and healing properties. Their recipes are simple, satisfying and incredibly delicious. It's up to you!

How to pickle egg (royal, Caesar) mushroom: preparation, methods and recipes (+15 photos)

People find different mushrooms in the forest, but not all of them can be eaten. The royal mushroom is edible and belongs to the fly agaric family. Despite the fact that fly agarics cannot be eaten, the royal fly agaric has beneficial properties and a distinct taste. They loved to serve it at elite ancient feasts. However, this spectacular species has not lost its culinary position to this day.

Storage methods

Young mushrooms are suitable for cooking

Like any other mushrooms, “royal” fly agaric mushrooms are stored in several ways:

refrigerator: it is important that the mushrooms do not come into contact with each other. To do this, each of them needs to be wrapped in a damp, soft natural cloth, and then placed in a common paper bag

The shelf life of such mushrooms is 3-5 days;

drying: store in glass or plastic jars with airtight lids. This method helps preserve the beneficial properties of fly agarics for 6-12 months;

freezing: they are first boiled until cooked, then laid out in portions into separate containers and placed in the freezer. The shelf life is no more than 4 months.

Stewed Caesar mushroom with cream

This is one of the most popular recipes for preparing Caesar mushroom.

1. Mushrooms are thoroughly washed and finely cut into cubes.
2. The resulting mass is poured into a frying pan and simmered over low heat for 5-8 minutes.
3. Then add heavy cream to the dish, mix and leave on the fire for another 15 minutes.