How to prepare dishes from raw champignons: photos, recipes for salads and other snacks

Encyclopedia "Mushroom-Info" Dishes from mushrooms Dishes from champignons Recipes for delicious dishes from raw champignons

Russian cuisine has always been famous for the presence of mushrooms in its dishes. If fresh fruiting bodies were used in the summer, and salted, pickled and dried in the winter, today mushrooms can be eaten all year round. Champignons are exactly the fruiting bodies that will be discussed in this article. It turns out that you can cook dishes from raw champignons without worrying about your health at all. These wonderful mushrooms are cultivated by humans on an industrial scale, as well as at home, and are completely safe to eat without heat treatment.

Which champignons should you add to pizza: raw or fried?
How to prepare a salad with raw champignons and sesame seeds
Salad with raw champignons and Parmesan cheese
Salad with raw champignons, chicken and nuts
Salad with raw champignons, tomatoes and cucumbers
Salad with raw mushrooms and ham
Raw champignons marinated with spices
Appetizer with raw mushrooms and cream cheese
How to properly fry raw champignons

Which champignons should you add to pizza: raw or fried?

Champignons can be fried, baked, pickled, or prepared into salads and snacks without boiling. You can even add raw or fried champignons to your pizza if you wish. This will in no way detract from the taste of the dish. Many experts advise including fresh mushrooms in your diet as often as possible.

There are quite a lot of recipes for preparing dishes from raw champignons: they all help save housewives time and, most importantly, preserve the beneficial properties of mushrooms. Therefore, if you have never tried dishes made from raw fruiting bodies, start today by choosing one or more of the options that are offered.

White rushes to the rescue

Another way to enhance the flavor of mushrooms is to add real mushrooms. You can radically improve the taste of champignons by slightly diluting them with wild mushrooms, fresh or frozen. Another recipe for success that works year-round is to take just a little dried whites, grind them into a dust, and then use them as a seasoning. This trick always works if you are preparing pasta, risotto or sauce with champignons, in short, if the role of mushrooms in this dish is rather auxiliary.

How to prepare a salad with raw champignons and sesame seeds

A salad made from raw champignons with the addition of sesame seeds will be an amazing discovery of a new taste for you. The dish is prepared quite simply, quickly, without much effort on your part.

500 g of fruiting bodies;
3 cherry tomatoes;
Parsley;
5 tbsp. l. soy sauce;
1 tsp. balsamic vinegar;
½ tsp. ground coriander;
3 cloves of garlic;
2 tsp. Sahara;
1/3 tsp. ground black pepper;
2 tsp. sesame;
2 tbsp. l. olive oil.

A recipe with step-by-step photos will help you make a salad with raw champignons without mistakes.

Remove the film from the mushrooms, rinse well in running water, place on a paper towel and leave to drain.

Cut into strips, chop fresh parsley, mix with mushrooms.

Prepare the sauce: mix all the ingredients specified in the recipe.

Pour the sauce over the mushrooms and herbs, stir and refrigerate for 20 minutes to let the dish steep.

Place in a salad bowl, top with tomato slices and sprinkle with sesame seeds.

Salad with raw champignons and Parmesan cheese

A salad prepared with raw champignons and cheese is a great addition to the family menu. This dish is low in calories and will be useful for those who strictly monitor their diet. The salad will use arugula, but if you don't like its taste, use any other greens to taste.

500 g of fruiting bodies;
Arugula salad;
300 g grated Parmesan cheese;
200 g cherry tomatoes;
1 bunch of green onions;
3 tbsp. l. olive oil;
5 tbsp. l. lemon juice;
2 cloves of garlic;
2 tsp. liquid honey;
Hot chili sauce - to taste.

How to properly cook raw champignons to end up with a tasty dish?

Remove the film from the mushroom caps, cut off the ends of the stems, rinse thoroughly and cut into strips.
Sprinkle mushroom straws with 2 tbsp. l. squeezed lemon juice so that it does not darken.
Prepare the dressing: mix lemon juice, olive oil, chili sauce, honey, crushed garlic.
Mix the chopped mushrooms and chopped green onions carefully.
Place the chopped cherry tomatoes on top of the arugula, pour the filling on top and sprinkle with grated cheese.

Quantity to use

Anyone who is wondering whether it is possible to eat raw champignons should remember that such mushrooms will be beneficial only when the measure is observed. You shouldn't overeat them. This is due to the fact that the chitin contained in champignons is harmless only in small quantities. When this substance enters the body in large quantities, it causes diseases of the digestive system such as pancreatitis and ulcers. In addition, mushrooms, like a sponge, absorb radioactive substances and toxins from the soil. This process is especially active in dry weather. That is why, when deciding the question “Is it possible to eat raw champignons?”, it is worth keeping in mind that eating them fresh is only possible as an addition to the main dish. Such mushrooms should not be the main food product.

Restrictions on the use of champignons are also associated with the presence of a large amount of fiber in their composition. This component contains fungin, which is difficult for the body to digest. In this regard, raw champignons will be of great benefit when chopped finely.

Salad with raw champignons, chicken and nuts

Do you want something hearty and original for dinner? Prepare a delicious salad with raw champignons and chicken - you won’t regret spending your time and effort on it. In addition, this dish is perfect for holiday feasts.

500 g chicken fillet;
300 g of fruiting bodies;
100 g crushed walnut kernels;
3-4 pcs. lettuce leaves;
200 g canned pineapples;
2 tbsp. l. soy sauce and olive oil;
1 tbsp. l. pomegranate sauce and lemon juice;
½ tsp each mustard and sugar;
2 chicken eggs;
1 tbsp. sour cream;
2 cloves of garlic;
Salt - to taste.

Raw champignons are prepared with chicken and other ingredients described in the recipe in stages.

First prepare the salad dressing so that it sits for 20 minutes.
Beat the eggs into a blender, add sugar, mustard, olive oil, salt to taste, and beat.
Next, add lemon juice, soy sauce, pomegranate sauce, crushed garlic, sour cream and beat a little again, put in the refrigerator.
Boil chicken meat for 20 minutes. in salted water, remove and cut into strips.
Peel the mushrooms from the film, cut into cubes, tear clean lettuce leaves into pieces with your hands.
Place lettuce leaves on a flat plate and place meat strips on them.
Sprinkle with crushed nuts, place raw champignons on top and pour over the filling.
Cut the pineapples into slices or cubes (to taste) and place on the surface of the salad.

Beneficial features

Only twenty-seven kilocalories per hundred grams include raw champignons. The benefits of consuming these mushrooms are quite great. Due to its composition, which in addition to 88-92% water contains carbohydrates and proteins, mineral elements and organic acids, vitamins such as PP, D and E, group B, potassium and phosphorus, as well as iron and zinc, champignons are able to strengthen the immune system body system.

Due to the low calorie content of these amazing mushrooms, they are recommended to be included in a variety of diets. Such nutrition will allow you not to give up the proteins, vitamins and microelements that your body needs so much. Being low in sodium, mushrooms are great for salt-free diets.

Champignons are also useful due to the phosphorus included in their composition. In terms of the amount of this element, mushrooms can compete even with fish products.

Champignons are not contraindicated for diabetics either. These patients can safely include this product in the menu due to the lack of fat and sugar in it. The amount of B vitamins is also high in champignons. In this component, mushrooms are superior even to fresh vegetables. Dishes with champignons will help eliminate migraines and headaches. And this is thanks to the vitamins B1 and B2 included in the product. But pantothenic acid, the content of which is also high in champignons, helps relieve fatigue. In addition to all of the above, fresh champignons perfectly support human skin, keeping it looking good. They are used for the health of blood vessels, muscles, and the digestive system.

Salad with raw champignons, tomatoes and cucumbers

It is worth saying that champignon mushrooms go well with any vegetables, which makes any dish incredibly tasty and aromatic. A salad prepared with raw champignons and tomatoes will definitely please your family and friends.

500 g of fruiting bodies;
2 red bell peppers;
4 tomatoes;
2 cucumbers;
2 cloves of garlic;
2 tbsp. l. soy sauce;
2 tbsp. l. Tartar sauce;
2 tbsp. l. lemon juice;
4 slices of lemon;
Salt - to taste;
Olive oil - for filling.

Cooking raw champignons begins with cleaning them from film and impurities: cut off the tips of the legs, remove the film from the surface of the caps so that the mushroom acquires a white color.

Cut the mushrooms into strips, cucumbers into half rings, tomatoes into cubes, peppers peeled from seeds and stalks into thin noodles.
Combine all crushed ingredients in a water container and mix.
Prepare the filling: combine all the sauces, crushed garlic, lemon juice, a few tbsp in a deep plate. l. olive oil, whisk until smooth.
Place the mushrooms and vegetables in a glass salad bowl, pour over the filling, place lemon slices on top and serve.

Description

It is very easy to distinguish champignon from all other mushrooms. At the beginning of its growth, it has a white or white-gray color, which changes to brown or brownish in maturity. Champignons are distinguished by the shape of their cap. Spherical in youth, it changes to umbrella-shaped in maturity. The diameter of the cap can range from 2 to 10 cm.

Champignons belong to the genus of lamellar mushrooms. The plates located under their caps are initially white. Then they gradually darken, turning slightly pink. By the color of the plates, champignons can be easily distinguished from poisonous Amanita mushrooms. In the latter, the plates remain white or yellowish throughout the entire ripening period. Champignons are also distinguished by their pulp. On the cut it is white. However, gradually in the air its color changes, turning brown or yellow.

Champignons come in three types. Among them: - meadow; - field; - forest.

In Russia, these mushrooms can be found everywhere, with the exception of the Far North. They are also grown artificially.

Salad with raw mushrooms and ham

You will not be able to resist the taste and aroma of the salad prepared according to the recipe with raw champignons and ham. This delicacy will go perfectly with other salads on the holiday table.

400 g of fruiting bodies;
1 boiled chicken breast;
200 g ham;
1 pickled cucumber;
4 boiled eggs;
1 bunch of green onions;
2 tbsp. l. crushed walnuts;
Mayonnaise, salt and parsley.

You can learn how to properly prepare raw champignons for salad and the salad itself from a step-by-step description of the process.

Cut the breast into small pieces, the ham into strips, and the mushrooms into cubes.
Pour everything into one bowl, add cucumber cut into small pieces, chopped eggs, green onions.
Pour in mayonnaise, add salt to taste, stir, place in a beautiful deep salad bowl.
Sprinkle nuts and chopped parsley on top.

Distribution history

Champignon is an amazing mushroom. It is one of the few that can be grown at home. For this it is only necessary to create special conditions. Champignons are also available for sale from special farms.

The cultivation of these mushrooms was first started in Italy almost a thousand years ago. Then the cultivation of champignons began to rapidly spread throughout the world. Subsequently, these mushrooms began to be consumed by residents of many other countries. They were first grown in Europe in the 17th century. French people. Gardeners in the capital cultivated champignons directly on their lawns, calling them “Parisian mushrooms.” However, at the end of the 17th century. it was noted that this amazing gift of nature feels great in underground rooms. It was then that special cellars appeared, intended for growing champignons, which were considered a rather rare and expensive delicacy, intended only for a select few.

Raw champignons marinated with spices

Recipes for making snacks from raw champignons never go out of style. This excellent mushroom treat is perfect as a meal on its own.

500 g of fruiting bodies;
100 ml olive oil;
50 ml apple cider vinegar 3%;
Salt - to taste;
½ tsp each ground black pepper; coriander, sesame;
4 cloves of garlic;
1 tsp. hot red pepper.

Raw champignons, marinated with spices and seasonings, can be consumed immediately after cooking, or can be left in the refrigerator overnight to absorb the marinade.

Peel the mushrooms from the film, cut off the ends of the legs, rinse and place in a colander.
Blot with napkins or paper towel, cut into slices.
Mix all the seasonings, chop the garlic cloves with a knife, pour in the vinegar and beat with a whisk or fork.
Mix mushroom slices with all herbs and spices, mix gently with your hands.
Bring the oil to a boil, but do not boil, pour a thin stream over the surface of the fruiting bodies, stir again.
Let cool completely, place beautifully on flat plates and serve.

Garlic, parsley, chili

The taste of champignons is weak and not at all foresty, which means they need help to reach their potential. The above trio is one of the options, but far from the only one. When you are going to fry champignons (it doesn’t matter at all for what dish), first fry thinly chopped garlic in oil, then, when the oil begins to emit an unbearably appetizing aroma, add champignons, and at the end, with a generous gesture, throw finely chopped parsley and a pinch of ground chili into the frying pan. Onions, thyme, black pepper, sweet paprika, juniper and other herbs and spices work no less effectively; the main thing is to choose a harmonious combination that will help you cook champignons deliciously.

Appetizer with raw mushrooms and cream cheese

An excellent appetizer made from raw champignons with the addition of shrimp will not go unnoticed on the buffet table. Even true connoisseurs of mushroom appetizers will appreciate this dish.

10 pieces. champignons;
2 avocados;
4 tbsp. l. lemon juice;
5 tbsp. l. curd cheese;
3 tbsp. l. soy sauce;
10 small shrimp (boiled);
2 tbsp. l. olive oil;
Salt and herbs - to taste.

The step-by-step recipe described below will help you prepare the dish correctly.

Break off the stems of the mushrooms; they will not be needed in this appetizer.
In a separate plate, mix the sauce and olive oil, brush the caps and the inside of the fruit bodies with this liquid, and leave for 20 minutes.
Remove the pits from the avocado, cut into small cubes, pour in lemon juice and chop with a fork.
Add salt to the curd cheese to taste and stir.
Combine avocado puree with cheese, chopped herbs, if desired, you can add 1 tbsp. l. lemon juice, stir.
Fill each cap with cheese, stick one peeled shrimp on top and serve, placing the fruiting bodies on a flat dish.

Stews, stews and gravies

Mushroom sauces and gravies are a different story, but even here champignons can perform in a capacity unexpected for mushrooms. I prefer to take small champignons, cut off the stem right up to the cap (it is not necessary to throw away the stems, they will go into the broth), quickly fry in hot oil and add to the meat, which is stewed in the sauce, 5-10 minutes before readiness. During this time, the mushrooms will not have time to become completely limp, retaining a hint of crunchiness, and will be able to beneficially dilute the taste and texture of the meat.