Fresh wild mushrooms appear on sale only in the summer and autumn, at other times, the consumers have to be content with dried mushrooms or frozen raw material. Unlike other mushroom dishes, mushroom soup Mushroom soup: Forest Fairy Tale   mushrooms can be cooked throughout the year. As frozen and fresh mushrooms are always available, inexpensive, and have excellent taste.

The benefits of mushrooms

Mushrooms - the most common in the world of mushrooms, which are popular even in those countries where the mushrooms earlier in the food not consumed. Unlike many other fungal cultures of mushrooms can be grown on special mushroom farms or even at home. In France, the mushrooms are cultivated from the seventeenth century. There are such mushrooms cheap, much cheaper than their forest counterparts, which also makes them very popular.

These mushrooms have a distinctive appearance, they are almost impossible to confuse with other mushrooms. However, young wild specimens can be confused with poisonous pale toadstool, it is safer still eat specially grown mushrooms.

Mushrooms contain a small amount of calories, fat and carbohydrates, which makes mushrooms very popular product among those who want to lose weight. Furthermore, these mushrooms contain a lot of phosphorus, iron, zinc, potassium, vitamins Vitamins for everyone   Groups B and nicotinic acid. Mushrooms help to keep the skin in good shape, relieve fatigue, improve memory and beautifully saturated. It is also important that the thermal treatment practically reduces the useful properties of these fungi.

Availability and mushrooms taste great allow extremely wide use of these mushrooms in cooking. They are quick to prepare and give any dish elegance. Mushrooms cooked, fried, stewed, baked, grilled or even eaten raw.

Despite the obvious benefits of mushrooms, it should be remembered that these mushrooms, as well as their wild cousins, poorly digested. Therefore, they should not eat small children. Elderly and debilitated people, and those who suffer from diseases of the gastrointestinal tract, and should not be the foundation of your diet mushrooms.

Rules for the preparation of mushrooms

Store bought mushrooms should not be kept in the refrigerator for more than five days, a dish of fresh mushrooms are more tasty and healthy. Wash the mushrooms before cooking should be directly under the tap. Soak the mushrooms do not need - it will make them watery and tasteless. Many cooks are advised to never wash mushrooms, but just carefully wipe them from cloth remnants of earth and debris.

Washed mushrooms cut into thin slices or cubes. For the second course preferable to the first option cuts, soups and pastries - the second. Sliced ​​mushrooms desirable to use immediately.

Quick soup with mushrooms

On three liters of water must take a pound of fresh mushrooms, three potato tuber, one carrot, one onion, two handfuls of noodles, cobweb, salt and pepper to taste, parsley for decoration. The washed and sliced ​​mushrooms into small pieces, boil in salted water, add zazharku of finely chopped onion and grated carrots and chopped potatoes into small cubes.

When the potatoes are almost ready, put it in the soup noodles, cobweb and cook until tender. Turn off the heat and let the soup sit for a few minutes, then bring to the table with sour cream Smetana: untold riches of Russian cuisine   and fresh herbs.

Maria Bykov

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