Mushrooms: Recipes for mushroom fans
How the mushroom conquered the vegetable heaven
Mushrooms are the popstars among the mushrooms: no other vegetable hat wearer manages so often on our tables; no one else is so versatile. He is so omnipresent that for many he has become the epitome of the mushroom - and nothing else means his name, which comes from the French. Champignon is simply called "mushroom".
The French were the first to discover the popular culture mushroom for themselves. One Parisian gardener noticed one day on the fertilizer of his beds white mushrooms, which would not let him go. It is thanks to his curiosity and joy of experimenting that today's edible mushroom is indispensable in our diet. At the court of the Sun King Louis XIV they were initially considered a luxury vegetable, which was traded at prices that the ordinary population did not even dare to dream.
Uncooked and nutritional information about mushrooms
From the mushroom of the upper circles has become an affordable all-round talent, for which there is an infinite variety of recipes. Over 100 farms grow mushrooms in Germany alone. As a cultivated vegetable they have season all year round and are therefore always available.
Mushrooms belong to the group of agarics, which also includes the shiitake, and are available in different varieties and sizes. The white mushroom is the most widespread and particularly popular with cooks, because it blends in wonderfully with compositions. In addition, there are also light brown and brown varieties, of which the brown - the so-called brown Egerling - has the most flavor. White mushrooms, however, have a rather subtle, pleasant nut aroma.
They all have in common that they contain many vitamins and minerals. Vitamin D, Vitamin B2, Biotin, Nicacin, Potassium, Iron, Copper, Selenium and Phosphorus are just some of the many good ingredients that the fungus provides. And best of all, mushrooms hardly contain any calories. With a water content of about 91%, a fat content of less than 1% and thanks to fewer carbohydrates, they are the ideal ingredient for low-carb meals and bring just 24 kcal / 100 g. Of such nutritional values, other vegetables can only dream.
Tasty and healthy: our mushroom recipes
Mushrooms are almost indispensable for the healthy, figure-conscious kitchen. The number of mushroom recipes is therefore hard to miss and the imagination knows no bounds when it comes to integrating mushrooms into their own diet. Everything is conceivable, from classic creamy champignon soup to various salad creations and vegetable pans to pasta sauces and tasty side dishes. Even stuffed mushrooms in a variety of variations are always a good idea for parties and extraordinary appetizers.
We have compiled some of these special mushroom recipes in this photo gallery. There you will find, for example, an aromatic mushroom salad with nuts and radicchio, a hearty champignon dip that goes great with bread chips and porrée and also looks great on barbecue parties, a simple pizza recipe in which the mushrooms Of course not to be missed, meat dishes, pasta recipes, vegetarian pans and casseroles with mushrooms and cheese. You'll soon see: both raw and cooked, roasted or baked, mushrooms are a treat.
Practical tips about mushrooms
Of course, fresh mushrooms taste best. They are particularly aromatic and firm. Therefore, it is advisable to eat the mushrooms on the day they were bought. Of course you can also pick mushrooms yourself. If you can not eat the mushrooms directly, you can easily store them for up to three days in the vegetable compartment of the refrigerator, according to the BDC, the Association of German Mushroom and Cultivated Mushroom growers. What many do not know: if the mushrooms are bought in a bowl with foil, it does not have to be removed, because the foil has a micro perforation with many tiny small air holes.
If you want, you can also beat the mushrooms in a clean cloth and then put them in the vegetable compartment. It is important that the cloth is dry and the mushrooms are not stored in the vicinity of odor-intensive foods whose aromas quickly rub off on the mushrooms and can falsify their taste. Before preparation, it is then sufficient to clean the mushrooms with a suitable brush or a clean cloth. They do not have to be peeled or washed. If you want, you can cut the stem a bit, but otherwise the mushrooms, which are already ready to go into the kitchen, are very easy to clean and easy to use. As an alternative, you can also freeze the mushrooms or dry mushrooms and make them last longer.
So you can start right away with our delicious mushroom recipes and enjoy the versatility of this mushroom with the few carbohydrates.
