Fry royal mushrooms. Champignon Royal (Brown). Mushrooms in lemon sauce

A savory snack can be prepared for a holiday or meeting guests.

Cooking:

• Cut off the legs from the caps, salt them and fry in vegetable oil. Lay out the blanks on parchment.
• Chop the garlic, herbs and mushroom stalks. Fry food for 1 minute in the same pan.
• Cut the cheese into slices, put them on the mushroom caps. Put greens with garlic on top.
• Bake the blanks in an oven preheated to 175 ° C for 15 minutes.

Serve with wine or champagne.

Salmon with royal champignons and potatoes

Noble mushrooms are successfully combined with red fish and vegetables.

Ingredients:

• salmon steaks - 2 pcs.;
• champignons - 4 pcs.;
• potatoes - 2 pcs.;
• soy sauce - 120 ml;
• lemon - 1 pc.;
• seasoning for fish - 30 g;
• rosemary and white pepper - to taste.

Cooking order:

1. Mix soy sauce with seasoning and spices. Rub the marinade over the steaks and leave them in the refrigerator for 1 hour.
2. Cut the potatoes into circles, and the mushrooms into slices.
3. Put prepared vegetables and mushrooms on 2 sheets of foil. Put the fish on them and pour over it with lemon juice.
4. Wrap the blanks in foil and send to the oven preheated to 180 ° C for 25 minutes. Also, the dish can be grilled over hot coals.

A hot dish can be supplemented with a salad of fresh or stewed vegetables.

Cream soup of royal champignons

Fragrant dish served with croutons white bread and greenery.

Ingredients:

• champignons - 600 g;
• chicken broth - 500 g;
• cream 20% - 200 g;
• onions - 2 pcs.;
• flour - 60 g;
• sunflower oil - 60 g;
• butter - 20 g;
• salt and pepper - to taste.

Cooking:

1. Cut the mushrooms and onions into cubes, fry them until tender. Add salt and pepper.
2. Pour the products with 150 g of broth, chop them with a blender.
3. Fry the flour in a saucepan butter. Put the mushrooms and pour in the remaining broth.
4. Boil the soup, cook it for 7 minutes. Pour in the cream and cook it for another 5 minutes.

Serve hot.

What is the difference between royal champignons and ordinary champignons

This mushroom variety is cultivated all over the world. Mushrooms are grown in greenhouses and open ground, also it can be found in the forest and field from May to September.

• Brown color hats;
• dense fleshy pulp;
• pronounced taste and aroma of forest mushrooms.

These mushrooms can be dried and pickled, just like regular mushrooms.

Mushrooms are added to the filling for pies and pizza.

Description:

Description.

Champignon is the most popular of cultivated mushrooms. In cooking, soups are cooked from champignons, sauces are prepared, fish and meat are seasoned. The high content of proteins, vitamins and minerals makes champignons a valuable food product. The royal champignon differs from the usual one, first of all, in the color of the cap - in adult mushrooms it is colored brown. Such champignons have a more pronounced mushroom taste and smell. Many people prefer royal champignons to ordinary ones, and sometimes even equate their taste to the taste of porcini mushroom.

Breeding advice.

Required: 1. Peat or soil for flowers or vegetables - 5 liters. 2. Chalk - 150 g. 3. Water - 0.8 l. 4. Mycelium compost - 60 ml. 5. Box for seedlings. 6. Film. 7. Horse manure - 5 l, peat - 2 l., limestone or dolomite chips - 0.7 l.

Cultivation and care.

1. Add 150 g of chalk, 0.8 l of water to the soil and mix thoroughly.2. Add 60 ml of mycelium to the resulting substrate. Mix gently so as not to damage the mycelium. 3. Place the resulting mixture in a box and distribute evenly. The recommended thickness of the substrate layer is 5-8 cm.4. Cover the box with foil, providing a small amount of air around the edges. 5. Leave the box at room conditions until the mycelium is completely overgrown (about 3 weeks). As the surface of the substrate dries, moisten with a sprayer. 6. After mycelium fouling, remove the film from the surface and transfer the substrate to a dark, damp room. 7. Cover the compost with a cover mixture, which must be prepared in advance - 4-5 days in advance. To do this, well-decomposed lowland peat is mixed with limestone or dolomite chips in a ratio of 3: 1 (peat can be replaced with humus soil, cleared of plant residues and weeds). The mixture in the preparation process is mixed 2-3 times, moistened, then poured onto the compost with a layer of 5-6 cm, leveled and watered through a fine mesh at the rate of 1-1.5 liters of water per 1 square meter. 8. During the time that mycelium germinates into the coating mixture (14-16 days), the temperature of the mixture is maintained at 22-24 ° C, the mixture and the room are moistened. After 8-10 days, the cover mixture should be loosened to a depth of 4-5 cm. When the mushrooms begin to ripen, it is necessary to reduce the temperature in the room to 15-17 ° C, the air humidity to 90-95% and keep them at this level, constantly ventilating room. 9. The fruiting period lasts 5-6 weeks. At this time, mushrooms should be collected daily or every other day, and do not cut them, but twist them at the point of growth, cover the remaining pits with the cover mixture and water. The first harvest can be obtained 2 months after sowing. Fruiting in waves for 0.5 years. The yield for the entire cultivation period is about 20% of the compost weight.

Fans of the best mushroom dishes are not indifferent to champignons - surprisingly tasty, nutritious and healthy. There are several ways to cook these mushrooms. Mostly they are fried, boiled, marinated, salted and baked. Consider how to cook champignons so that they fully retain all their taste and nutritional properties. The recipes offered by us are very refined and at the same time easy to perform. Therefore, they will not leave indifferent any gourmet. So, what can be done from champignons?

Secrets of cooking royal champignons

One of the most notable varieties of these mushrooms are the king champignons, which have been successfully cultivated for over two decades. They are not characterized by the usual white color of the cap, but brownish. Among all the currently known strains, it is the royal strains that have the most expressive taste and aromatic qualities. These mushrooms, rich in valuable vitamins and microelements, are surprisingly good not only in processed form, but also in raw form. So what can be cooked using royal champignons? Consider successful and interesting culinary recipes.

You can cook royal champignons in a gentle marinade, which is a mixture soy sauce, wine vinegar, lemon juice, as well as aromatic seasonings and spices. The result is a mushroom kebab with a delicious taste. A simple and effective recipe will appeal to you if you love dishes and snacks in which mushrooms play the leading role.

To implement this culinary idea, you will need the following list of foods:

• 12 pcs. fresh mushrooms;
• 5 small cloves of garlic;
• 4 tbsp. l. soy sauce;
• a bunch of fresh dill;
• 0.5 tsp paprika and curry;
• 0.5 tsp salt;
• 4 tbsp lemon juice;
• 0.5 tsp wine vinegar.

To cook this dish correctly, it is important to know how to process this type of mushroom before cooking.

Royal champignons must first be thoroughly cleaned of all existing contaminants, and then rinsed in running water. cold water. But it is categorically not recommended to soak them - they can lose their rich natural taste and become watery.

After such a simple processing, you can begin the culinary process:

That's all - the delicious mushroom delicacy is ready and it can be served at the table. Now you know how to cook royal champignons not only very tasty, but also unusual. However, you can also use well-known, traditional cooking methods - these mushrooms are always very good when fried.

The best ways to cook field mushrooms

Field champignons are considered to be a very tasty variety, which have a pleasant anise aroma. Let's figure out how to cook them properly so that the dish turns out wonderful.

There are many ways to cook field mushrooms - like all other types, they can be fried, stewed or boiled. Field champignons baked in the oven, as well as cooked by many other methods, have unique taste qualities.

A delicate omelette with field mushrooms and ham has an excellent taste. Consider how you can quickly and tasty cook this delicacy.

The list of necessary ingredients includes the following products:

• 800 g field champignons;
• 100 g of ham;
• 8 pcs. chicken eggs;
• 50 ml mushroom broth;
• 30 g wheat flour;
• 2 pcs. parsley root;
• 30 g of butter and vegetable oil;
• to taste - red ground pepper and salt;
• as a decoration - parsley or dill.

Preparing a dish at home is very simple:

Three to four stages of frying will provide a uniform texture and aesthetic appearance of the dish. Once the omelette is ready, carefully remove it from the pan and roll it up, turning the edges so that it takes the form of a pie. Pour the omelet laid out on a plate evenly with melted butter, and on both sides of it place fragrant ham, cut into thin, neat slices. You can effectively decorate a mushroom omelette with fresh herbs, as well as small pickled mushrooms - they will give a piquant taste and a beautiful look.

What is the best way to cook meadow champignons

If you are interested in champignons fast food use our recipe. To implement this simple culinary idea, you will need:

• 250-350 g of fresh meadow champignons;
• 15 g butter;
• 3 onions;
• a few tablespoons of vegetable oil;
• salt and pepper - to taste.

Anyone can cook delicious meadow champignons according to this recipe without any special culinary skills:

1. Rinse the fruits thoroughly, let them dry, and then carefully separate the legs from the caps, cut into thin slices.
2. The onion can be cut in any way - into rings, semicircles or cubes. The main thing is that they are large enough.
3. Pour vegetable oil into a frying pan with a thin layer and heat it, and then evenly fill it with chopped mushrooms. Stirring from time to time, it is recommended to fry them until all excess liquid has evaporated.
4. At this time, fry the chopped onion in another pan. Do not overcook it - it is enough that it acquires a pleasant golden hue.
5. Approximately five minutes before the end of cooking, mix the mushrooms with onions, add seasonings to them, as well as a small slice of butter. After that, it remains to fry the dish for 1-2 minutes.
6. Ready champignons should stand for the same time, it is desirable that they be covered with a lid.

According to a similar recipe, you can cook meadow champignons with potatoes - quickly, tasty and satisfying.

Cooking forest champignons

Another well-known variety is forest mushrooms, which most often grow in coniferous forests. The semi-oval hat is painted in a slightly brownish tint.

Like other varieties of this mushroom family, you can cook forest champignons different ways. One of the most interesting options for dishes is stuffed champignons. This requires the following ingredients:

• large fruits of champignons - 24 pcs.;
• fresh parsley - 2-3 sprigs;
• 2 tsp tomato paste;
• 2 tbsp breadcrumbs;
• 3 tbsp dry white wine;
• 1 tsp salt;
• 1 onion;
• 2 tbsp butter;
• 2 tbsp breadcrumbs for breading;
• 1 clove of garlic.

The process of preparing stuffed forest champignons:

Both hot and cold, they are amazingly delicious. Using these champignon recipes, you can always provide yourself with delicious mushroom dishes.

The idea to grow the most delicious mushrooms in the garden arose, firstly, because of the unused, very shaded plot of land, and secondly, to try something new for yourself. The choice fell on champignons, since they do not need light for growth at all. If champignons, then of course, only royal ones, no less. Especially in the forest, I definitely did not meet such people. So, let's start growing Mushroom royal, aka Agaricus bisporus.
In one of the stores I bought a small bag of mycelium of these mushrooms with a capacity of 60 ml. According to the manufacturer's assurances, 10 kg could be sown with this amount. compost, which at that time suited me perfectly.

In mid-May began to prepare compost. The preparation time was about 15 days. To begin with, I took the old straw from the year before last, which is mainly used only for animal bedding. Finely chopped it, put it in a small barrel and filled it with settled water. In this form, the hay was soaked for about four days.

Then he collected manure. Mycelium manufacturer recommended using fresh horse manure, but I didn't have any and had to use fresh "rabbit poop". Later it turned out that he perceives mycelium best of all and is more natural for forest mushrooms. He put manure and prepared hay in layers in a pile, compacting each layer quite well. Every four days I shoveled a pile of compost (Three times in total). On the sixteenth day, the compost was ready for use. I understood this from the resulting structure: it became homogeneous, easily crumbling and with the aroma of forest land in the mushroom season, as well as the fact that the ubiquitous gray dung beetles grew (although I didn’t plant them, but where without them). It turned out about one and a half 10 liter buckets the finest compost.
The compost was laid out in layers in wooden boxes (old ones from under fruits), sprinkling the layers with mycelium. The scheme was as follows: a kilogram of compost - sowing mycelium - mixing - compacting the layer. Moisturized a bit at the end. The boxes were moved to an unused dark area of ​​the garden.

On the third day, the sown compost was covered with a dense network of white threads of mycelium. From above (2-3 centimeters), I covered them with earth mixed in half with peat and forgot about them for almost a month. A couple of times, though a little moisturized, so that the mycelium does not dry out.

On the 25th day, the first mushroom heads appeared. It is worth saying that this week the June heat subsided, there were good rains and it became quite comfortable on the street. the first wave brought me only about a kilogram of royal champignons. Now I'm waiting for the second, third, sixth .., which will bring another ten kilograms.

Royal champignons have a more pronounced mushroom taste and smell than ordinary white champignons. In cooking, they are universally used: they can be boiled, fried, marinated .... The cost of such mushrooms in stores (if you can find them) is within 800 rubles.

From all this experiment, you can make the following recommendations:

• To try to grow one pack of 60 ml. maybe enough. And, if you like to eat them (and the family is delighted), one pack is not enough. In this case, I recommend buying ready-made substrates from 1 kg in online stores and mushroom farms. It turns out much more profitable, larger and more reliable in quality.
• The most labor-intensive process when growing mushrooms is the preparation of the substrate, so if there is an opportunity and means, then it is better to buy the substrate too.
• Still, it is better to grow mushrooms in the basement, where you can regulate the temperature and humidity, and not rely on nature.

Sounds like the title of a story about some guy from a southern European seaside town :) In fact, translated into ordinary language, this is "a dish called" julienne "made from brown mushrooms."

Portobello, "royal champignons".

The toponym "Portobello" also exists: this is the name of one of the urban areas of Dublin, the capital of Ireland (Portobello, "beautiful harbor", if translated from Italian). I have not yet fully figured out why these mushrooms were given such a name, but the fact that they are beautiful is for sure! I do not know what they have to do with Dublin (although it is clear that Portobello is not English word), but they have an Italian trace.

Portobello mushrooms belong to the mushroom genus, which has the botanical name Agaricus bisporus, biporous mushroom. The earliest description of their industrial cultivation is said to have been given by Joseph Pitton de Tournefort in 1707.

It is believed that champignons came to the rest of Europe from Italy through Switzerland and France. These mushrooms can have cap sizes from 3 to 10-12 cm and exist in three varieties: cream, white and brown (the last two are found in nature).

Mushrooms with brown caps also called "Swiss brown mushroom", "Roman brown mushroom", "Italian brown", "Italian mushroom". There are names "portobello mushroom" or simply "portobello" / "portabella", "portabello". In the same time mushrooms with white caps are simply called "champignons", "mushroom", "button mushroom", "white mushroom", "cultivated mushroom", "table mushroom", "pizza mushroom", "champignon mushroom".

Brown champignons of large size are also called "royal", but the most important thing for them is not only color and size. The main thing is the aroma and taste, which for some reason are absent in white champignons of different sizes. At least the ones we bought and tried. I will also clarify this nuance on occasion.

The caps of these white champignons have a diameter of 10-11 cm, but for some reason they are not as fragrant as brown ones. Next to them in the photo is a large walnut.

Note: there are more than 200 (!) species in the mushroom genus, among them there are inedible and even toxic ones. It is customary to use immature mushrooms with closed (rounded) caps for food. As they mature, the caps of the champignons open, and they become similar to other mushrooms we are used to. There are also especially large champignons, the cap of which reaches a diameter of 25 cm.

This is what mature mushrooms look like. Photo botit.botany.wisc.edu. There you can also read about the industrial cultivation of champignons (article in English).

For reference: portobello mushrooms are called "royal" mushrooms not everywhere and not always. Rather, as always, there is some confusion. Sometimes brown champignons of small size are also called "royal", but officially mushrooms of a different type are called so: Royal Trumpet Mushroom, botanical name Pleurotus eryngii; oyster mushroom steppe, or royal. These mushrooms are also called "king trumpet mushroom", "French horn mushroom", "king oyster mushroom", "king brown mushroom", "boletus of the steppes", "trumpet royale".

Royal oyster mushroom is found in nature, and is currently cultivated on an industrial scale in Japan, Australia, South Africa, Taiwan, China, South Korea, Italy and the United States. It looks like this:

Photo: Wikipedia (link is active)

The common name "portobello" was assigned to brown champignons, which have a different size. Cream champignons are sometimes referred to as "crimini", while white champignons are simply called "champignons".

Concerning Julien, I’ll be honest, I didn’t cook it until recently. Yes, and we didn’t really like champignons: they seemed tasteless to us until we tried brown king size :)

Julien of Portobello

Naturally, to prepare this dish, you can take ordinary champignons, and even any other mushrooms to your taste. I also cooked with large white champignons.

I like to take large mushrooms because they are easier to work with, but the taste and aroma are more pronounced in brown ones. No wonder they are still called "royal" in some places.

I took the recipe that I liked the most, plus - a video was attached to it.

First, I’ll tell you how best to handle champignons, incl. large:

1) Even raw portobellos have a pleasant aroma, which distinguishes them from other champignons;

2) Dark "gills" can change the color of the dish, so they can be carefully removed (scraped off) with a spoon.

3) It is better not to wash the mushrooms, but to wipe them with a paper towel or a thin cloth. In this form, they can be stored in the refrigerator for about a week (it is better to store not in plastic, but in a paper bag);

4) if there is a need to wash the mushrooms, then this can be done in cool water by rubbing them with your hands. It is not advisable to store washed mushrooms, they must be cooked immediately.

5) there are comrades who do not eat anything in mushrooms except hats, i.e. all other parts are considered garbage :) Mushroom legs are, of course, tough, so they need to be well-fried or boiled longer. I cook julienne from hats, and leave the legs for soups and other dishes. One of the soups recently showed: (link opens in a new window).

"Classic mushroom julienne"
Original recipe from www.eda.ru

Beginning of a quote. " Ingredients:

Champignons 100 g
Onion 2 heads
Wheat flour 1 teaspoon
Butter 2 tablespoons
Cream 50 ml
Hard cheese 50 g
Salt to taste
Ground black pepper to taste

Cooking:

1. Grind the onion and mushrooms, fry with salt and pepper in butter. Add flour and stir.
2. Spread the mushroom mixture into molds, pour over the cream, sprinkle with grated cheese and bake in the oven at 180 degrees for 20–25 minutes.

Sometimes I sauté mushrooms in a mixture of butter and vegetable oils sometimes I don't use flour. I prefer to take low-fat cream, about a tablespoon per serving (I pour mushrooms over them, and then put cheese passed through a coarse grater on top). If not laziness, then for julienne you can cook bechamel sauce, but with it I prefer to cook lasagna.

And a nice video showing in detail all the cooking steps associated with the cited recipe (duration 3 minutes):

King mushroom julienne my son calls the best dish I "ever cooked". So he said. This is not counting lasagna, pizza and other "male sweets" :)

By the way, Contrary to popular belief, mushrooms do NOT contain large amounts of proteins (amino acids) but I'll talk about that another time.

Prepared for my