Salads with mushrooms - appetizing, easy, original
Russian people are very hospitable: we love good communication, tasty food, warming body and soul drinks. And in all this we can be generous - the real feast implies an abundance of snacks. Our housewives always want to surprise - what they just won’t think up to make the guests happy and remember the last meeting with a note of gastronomic nostalgia.
At the same time, each home has its own secrets, which make it possible to add novelty and originality to familiar dishes. A big role in this is given to mushrooms. They can perform "solo", be part of various sauces, complement meat and fish dishes. Salads with mushrooms can occupy a special place on a festive and everyday table.
Not a step without good
By the amount of protein and satiety, the representatives of this separate kingdom are in no way inferior to meat. This is especially important for those who do not eat it at all or have to stick to a special diet for some time.With the absolute absence of fat and low calorie content, they are 90% water, therefore, their consumption in food leads to rapid saturation. Fungi contain almost all amino acids (18 out of 20), which promote the healthy formation of body cells, and antioxidants, which prevent the formation of tumors. They also contain the following substances necessary for the body:
- vitamins A, B, D and E;
- nicotinic acid;
The most useful, in terms of composition, are ordinary russula, boletus mushrooms, boletus and boletus mushrooms, chanterelles, mushrooms, wild mushrooms, mushrooms and mushrooms. In a season they can be collected independently and then dried, pickled, frozen and salted. And you can buy fresh (mushrooms, oyster mushrooms, shiitake), semi-finished or ready-made.
Place on the table
The most popular are the salads with mushrooms. They are light, tasty, quick and easy to prepare. In this case, the mushrooms in them can be used in a very different form:
There is a huge number of recipes and recommendations on how to cook salads with mushrooms.If we are talking about a cold dish, pickled or salted are most often used to make it. If you need to make a warm salad, you will need boiled, stewed or fried.
Today, the stores offer not only the usual aspen and boletus grown in the forests of the European part of Russia, but also cultivated varieties under artificial conditions. The most accessible of them are champignons, winter mushrooms, shiitake and oyster mushrooms. They are less susceptible to the accumulation of harmful substances, in contrast to the wild-growing fellows, but they are also deprived of that “real” forest scent. In any case, it is worth remembering that before the main treatment of any mushrooms it is recommended to boil them for 15 minutes, changing the water two or three times. And then your table will be truly original and useful.