Mushrooms, diversity and benefits

Mushrooms (lat. Fungi or Mycota) - the world's largest group of living organisms, there are between one hundred to two hundred and fifty thousand species. However, to date, the researchers looked at only five percent of this great variety of representatives of the mushroom kingdom. Fungi live in all biological niches - on land, in water and in the air.

Edible mushrooms are best explored by man, they number in the nature of several thousand species. Mushroom hunting is widely recognized as a form of leisure, which develops as a kind of hobby. Nutritional value of mushrooms is due to a high content of protein, carbohydrates and glycogen (vegetable starch). No wonder that the fungi is popularly called "vegetable meat." Because mineral content can be isolated especially in forest gifts sulfur, potassium, phosphorus, magnesium, sodium and chlorine, vitamins Vitamins for everyone   A, B, C, D and PP. They contain enzymes contribute to better digestion, accelerating the degradation of proteins, fats and carbohydrates.

Popularity cooking mushrooms is so great that today in different countries, there are mushroom farms, factories, where cultivated mushrooms and oyster mushrooms, mushrooms and butter mushrooms, porcini mushrooms and truffles. Cultivation of mushrooms for industrial processing and cooking has long been a lucrative business.

A little history

In Russia, mushrooms eaten since ancient times. In different provinces mushroom soup cooked in a special way. Somewhere in the forest gifts stew was thick and rich, in the southern regions - light and liquid. Mushroom soup is considered a delicacy in many orthodox positions. There were special "forest people" mushroom collectors, care for the entire season in the forest. In the XIX century mushroom tax per person over the summer she was thirty rubles, while revenue from sales exceeded two hundred rubles.

Especially famous mushroom fishing Kostroma, Vologda, Russia Arkhangelsk province, a center of commerce mushrooms are considered Sudislavl city, in the Kostroma region. Insignificant at first glance, mushroom tax gave the royal treasury to half a million rubles a year.

In old Russia soups and soup prepared with dried mushrooms, rarely fresh. In the XVIII century it became popular potato soup with fresh mushrooms.

Secrets of a tasty soup

The variety of recipes for this first course gives the opportunity to create in the kitchen. Cooking - high art, which reveals the talent where each piece of the soul is transmitted with a spoon. From any mushrooms you can create a true masterpiece. Dried mushrooms give the taste and aroma gradually, very rich soup is obtained from these forest gifts. Pre Gulf of boiled water svyazochku dry aspen mushrooms or kings of the forest - white mushrooms, a few hours can be cooked fragrant dish.

Fresh mushrooms broth give his wealth at once, without a trace, pleasing taste every drop. Mushrooms or forest, pre-fried with onions in oil or crumbled without treatment directly into the boiling soup will satisfy even the color of his respectability and prosperity.

Pickled or salted mushrooms will color the future first dish with new strokes, connecting with other products in a single dance flavor and calories. And every time the mushroom soup is a strong personality, never similar to their other colleagues.

It should experiment with different ways of handling mushroom varieties and variations of supplements to see how multifaceted and weighing the name of this culinary section - mushroom soup.

And the most important secret of all mushroom soup - mushrooms should not be overcooked, otherwise you may become a "loofah", losing all of its flavor and aroma.

Variants of mushroom soup

Soup cooked simply, potatoes and any available according to the season and the financial capabilities of the mushrooms are boiled until soft and then whipped in a blender puree smooth. This dish should be a sufficient amount of the liquid portion of soup or it instantly goes into the category of a puree and confidently takes place in the side dishes.

Mushroom vegetarian soup not difficult for beginners housewives. Boil the potatoes, cut into small cubes, until half cooked, add slices of mushrooms and fried chopped onions. At the end of cooking can be dropped into the boiling soup processed cheese, pre-sliced ​​into small cubes.

If you take as a basis for chicken, fish or meat strained broth, mushroom soup will be more nutritious. Any cereal or noodles may be another significant addition. Slices of carrot, green peas and beads arrows green beans will add to the first meal of colors, make it beautiful.

Spicy soup with mushrooms cooked with the addition of meatballs Meatballs: the secrets of delicate taste , Dumplings, dumplings, or dried apricots, raisins, prunes, nuts. Slices of bacon Bacon - guide on meat   or ham, written at the end of cooking, turn the soup into a calorie bomb.

National features

In Latvia, the mushroom soup of boiled salted mushrooms with the addition of lettuce and celery. Mushroom soup in Korean - a dish spicy, garlic and rice. In Italy, this soup is served with garlic toast, mushrooms cooked in milk, feeding into a bowl add the grated parmesan cheese.

Chinese mushroom soup prepared with thin noodles and soy sauce, lime juice, slices of ginger and sesame oil. Armenian soup with mushrooms and arishta, a national kind of noodles, Belarus mushroom soup with ears, Georgia - with walnuts, Welsh soup with mushrooms, an ancient Russian "mycelium" - keep a list of national recipes of soups can be infinite: each nation has its favorite soup with different types of forest gifts.

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