The benefits and harms of mushrooms

Mushrooms are a diverse group of living organisms that have become an integral part of human life and nature. In the process of life, people have learned to recognize edible and poisonous mushrooms, to use them in medicine and in agriculture. The article provides detailed information on how to use mushrooms with benefit and not harm yourself, as well as options for cooking and preparations for the winter.

The benefits of mushrooms

The beneficial properties of mushrooms are in valuable food components:

• proteins;
• fats;
• carbohydrates;
• vitamins;
• trace elements.

The main composition of mushrooms is water. For this they are very loved. nutritionists, since the product is low in calories.

Also, mushrooms contain 18 amino acids, which have the best effect on the body. Fats such as lecithin prevent cirrhosis of the liver, promote faster wound healing, improve performance, etc.

Vitamins of groups A, B, D, E, P have a beneficial effect on the central nervous system, vascular system, heart.

Trace elements such as calcium, zinc, potassium, copper, have a positive effect on the cardiovascular system, remove excess cholesterol, help to cope with heart disease, etc.

Mushrooms contain beta-glucans and melanin. These substances support the immune system, have anti-cancer and antioxidant effects.

Therefore, the benefits of mushrooms exist and they must be consumed, but in moderation.

Mushroom damage

In addition to benefits, mushrooms can also harm human health. They contain chitin, which is practically not absorbed by the body, so the product is considered a heavy food.

But chitin can be justified, since in small quantities it is able to cleanse the intestines of harmful accumulations.

Another harmful property of mushrooms is the accumulation of heavy metals and radioactive substances. Therefore, do not buy or collect this product by the road. Spores instantly absorb the exhaust gases of cars. As a result, you can get poisoned or, worst of all, death. Also, for this reason, you should not take old or wormy mushrooms.

It is important to learn how to recognize poisonous mushrooms. In addition to the well-known fly agarics, there is a list of dangerous mushrooms:

• toadstool;
• merry;
• hay dung;
• psilocybe;
• pink wave;
• honey mushrooms, etc.

If you do not know how to understand mushrooms, it is better to purchase them in the store, since a special department monitors quality control.

But if you still decide to go to the forest and collect the "gifts of nature" on your own, then look at the photos of dangerous mushrooms, read the recommendations of experienced mushroom pickers. You will also find tips for picking and preparing mushrooms correctly.

Contraindications for mushrooms

Like any product, mushrooms have contraindications:

• pancreatitis;
• disruption of the gastrointestinal tract;
• peptic ulcer;
• age up to 10 years;
• pregnancy and breastfeeding.

If mushrooms are abused, they can develop pancreatic diseases, exacerbate problems with the stomach and the entire digestive system.

Also, doctors do not recommend eating mushrooms for children under 10 years old. The fragile walls of the stomach do not have the ability to digest heavy food.

Pregnant and lactating women it is contraindicated to use this product, since hazardous substances can enter the child through the placenta or breast milk. Basically, this ban applies to mushrooms that are harvested on their own.

Therefore, experts advise eating mushrooms no more than 1 time per week and no more than 100 grams per meal.

Mushrooms during pregnancy

Nutrition theme during pregnancy remains the most important for expectant mothers, because the baby should receive a large amount of vitamins and minerals.

In this matter, it is important to consider such a moment as: where the mushrooms were collected and by whom. You should not buy food in large markets or in questionable places of sale (from grandmothers, on the road, etc.). It is best to purchase mushrooms from the store. Such a product is grown in greenhouses, where there are no harmful accumulations of gases and other harmful substances. Quality control is confirmed by a corresponding certificate.

If you cannot resist the temptation to taste mushrooms, then you should choose champignons. They are easy to distinguish from the poisonous representatives of this culture, and they also contain many nutrients.

Champignons are the least heavy, so they are absorbed by the body faster.

You can also include oyster mushrooms, mushrooms and boletus in the diet.

Remember that everything is good for you in moderation. There will be no harm from a few mushrooms eaten.

How to pick mushrooms

Early spring is the starting point for mushroom picking.

At this time of the year, there are:

• morels;
• raincoats;
• Champignon.

In the summer they collect:

• boletus;
• aspen mushrooms;
• boletus;
• mushrooms;
• chanterelles;
• waves;
• russula, etc.

Mushroom picking instruction:

1. If you doubt - do not take it. In no case should you take unfamiliar mushrooms.
2. It is better to collect "gifts of the forest" early in the morning. At this time of day, they are more noticeable.
3. It is more convenient to look for mushrooms when the dew has not yet melted. The hat shines better.
4. You cannot tear off the leg or cut it off, since the rest of the mushroom will destroy the mycelium. Therefore, unscrew it clockwise from the ground.
5. To search for mushrooms, take a stick approximately 90-100 cm long. Using this method, you will not rip your back.
6. Do not harvest overripe crops. Look for small and small mushrooms.
7. Garbage should be cleaned up immediately. This will keep the tender part of the mushroom intact.
8. Take a basket with you, preferably willow. Never put mushrooms in plastic bags, bags, backpacks.

And the main rule is to wear high boots when collecting mushrooms. An insect bite or even worse a snake can do great harm.

After harvesting, the mushrooms must be soaked in salt water for 30-40 minutes. This will help to better clean the caps and feet of dirt, debris and insects.

How to cook mushrooms

There are many options for cooking mushrooms:

• roasting;
• extinguishing;
• pickling;
• baking, etc.

From mushrooms you can:

• make caviar;
• cook the first;
• make a salad;
• sauce;
• sandwiches;
• cutlets;
• meatballs, etc.

When eating mushrooms, you must follow the standard set of rules:

1. Do not store mushrooms for more than 24 hours; process them as quickly as possible. To do this, it is necessary to rinse the product, clean it of debris and fill it with salt water so that the mushrooms do not darken.
2. Don't add a lot of spices, especially those with a strong flavor. Otherwise, the aroma of the dish will be lost.
3. Porcini mushrooms are intended for first courses.
4. Chanterelles, boletus and mushrooms can be fried, pickled and salted.
5. It is better not to soak the champignons, as they immediately absorb water and the dish will turn out to be liquid.
6. Mushrooms do not like long heat treatment.

Each housewife is able to learn how to cook mushroom dishes, as it is difficult to spoil them. Any prepared dish can become a masterpiece.

How to dry mushrooms

There are many ways to dry mushrooms in the world.

The most popular are:

• natural drying;
• in the oven;
• in the microwave;
• in an electric dryer, etc.

The most popular way is to dry mushrooms in natural conditions - under the sun.

In rainy or cloudy weather, "gifts of the forest" may not dry out or even deteriorate.

The process takes about a week. To do this, you need to string the mushrooms on a strong thread or spread them out on a tray. Be sure to cover them with gauze. Otherwise, flies will leave maggots on your blanks.

It is better to dry small or finely chopped mushrooms in the oven. The air temperature should not exceed 45 degrees before the surface dries. Next, increase the temperature to 80 degrees. Turn off the oven only after the mushrooms are completely dry. The main rule is to leave the oven door slightly open for air exchange.

In order to dry mushrooms in the microwave, you must:

• finely chop the caps and legs;
• put in one layer on a plate;
• set a timer for 25 minutes;
• then open the door and ventilate the stove for 10-15 minutes;
• repeat the procedure 2-3 times or until the mushrooms are completely dry.

This method is suitable for small quantities of product.

Along with the natural method of drying, housewives also choose electric dryers. The whole process takes little time, since the productivity of the equipment is high. To do this, wash and peel the mushrooms, put them on special baking sheets and set the required temperature. During the drying process, you will have to ventilate the electric dryer 2-3 times, since mushrooms give off a large amount of moisture.

It is better to store dry mushrooms in a glass jar. To save space, you can grind the cooked product and you get mushroom powder, which is convenient to add to soups or other dishes for piquancy and a pleasant aroma.

How to pickle mushrooms

After collecting the mushrooms, the housewives must make preparations for the whole winter. After all, how nice it is to serve on the table "gifts of the forest" collected with your own hands.

Steps and subtleties of pickling:

1. Sorting mushrooms. Sort them out by type, as some of the mushrooms are incompatible with each other. For example, boletus and aspen mushrooms cannot be cooked together - the boletus will darken.
2. Soak. Fill a container with water, add salt and place the mushrooms for 30-40 minutes. The dirt will get wet and will be easier to wash off.
3. Preparation. Clean mushrooms are prepared: cut, peel, cut off the legs.
4. Cooking and pickling. All mushrooms must be boiled. This process eliminates the risk of poisoning and the workpieces will not be opened in the cellar.

There are two ways to boil:

• preliminary;
• in the procurement process.

The first option is based on the fact that mushrooms are already put in boiling water with salt and vinegar, boiled and immediately sent to jars along with brine.

The second method - the mushrooms are first boiled in salted water, dried and only then put into jars, pouring with chilled brine.

All pickling methods are simple, so choose the one you like.

Mushrooms are a unique product that requires careful attention. Prepared quickly, combined with various dishes and sauces. It is extremely difficult to spoil a dish. Cook with pleasure and for the joy of loved ones.