Tag: Mushrooms

The nutritional values of mushrooms – Italian Cuisine

They are rich in protein, fiber, mineral salts and nutrients that promote metabolism. But the alert must always be maximum

They represent a real mine of substances nutritive precious for metabolism and are rich in protein and of mineral salts. Be careful though: i mushrooms they are good and they do well, but excessive and too frequent consumption is not advisable due to the presence of micosina, a substance that can make them difficult to digest. That is why it would be better to keep them away from those suffering from liver diseases, kidney stones and children under three years.

Water and fiber

Although belonging to a very different family, from a nutritional point of view, mushrooms are cataloged among vegetables and vegetables. They are composed almost completely of water, with a negligible caloric intake (about 20 kilocalories per 100 grams), and are rich in fibers (which keep the intestines alive) and di protein plant. Moreover the mushrooms, both fresh and dried, contain good amounts of lipids, performing important immune and anti-inflammatory activities.

Rich in vitamins

There are also good doses of mushrooms in carbs and of vitamins. Among the most important, there is the vitamin TO, with its protective action on the mucous membranes, the B1 that protects the nervous tissue, the B2 and there B6, allies of the skin, and the vitamin C, which intervenes in the metabolism of cholesterol. Also present the vitamin D, which promotes the fixation of calcium in the bone tissue, the vitamin K, with its protective action on the wall of blood vessels, and the vitamin PP, important because it intervenes in cellular metabolism.

Mushrooms, friends of the heart

Among the mineral salts that abound in mushrooms is the selenium, precious for the health of our body because it is a part of the antioxidant enzymes responsible for protecting cells from the effects of free radicals. Present in good quantities too calcium, phosphorus, magnesium and silicon: important for bone formation and to fight osteoporosis. Thanks to potassium the mushrooms are friends of the heart, as this substance helps to regulate the heart rhythm, while it is about iron if it is also a food capable of increasing immune defenses and physical and mental resistance.

The most important rule

The final note on mushrooms is certainly the one to always keep in mind: le variety they are many, different in shape, color, length of the stem, hat size, taste but also in the dangerousness. Not all mushroom species are edible. The delicious porcino and the poisonous amanita are very different, so the most important rule when it comes to mushrooms is that first of all you need to know them.

Recipe Celery root with mushrooms cooked in salt – Italian Cuisine

Ingredients

250 g champignon mushrooms
200 g cardoncelli mushrooms
150 g pioppini mushrooms
12 pcs chard leaves
3 pcs medium celeriac
2 pcs onions
3 pcs egg whites
2 pcs of celery sticks
1 pc carrot
1 pc egg
laurel
thyme
dry white wine
soy sauce
extra virgin olive oil
coarse salt
fine salt
pepper

Duration: 2 h 30 min

Level: Middle

Dose: 6 people

For the recipe of celery, cooked in salt, peel the celery stalks, the onions and the carrot and chop them coarsely; let them dry in a saucepan with 3 tablespoons of oil, 3 bay leaves and 1 sprig of thyme for 5-6 minutes. Peel the mushrooms, cut them into small pieces, add them to the vegetables and cook for 20 minutes; add 1 glass of white wine and continue cooking for another 15-20 minutes, then add a couple of tablespoons of soy sauce and 1 glass of water and cook for another 25-30 minutes. Blend coarsely with an immersion mixer, season with salt and pepper and mix everything with 1 egg.
FOR THE CELERY RAPA: Eliminate the celeriac shells and peel them with a potato peeler, trying to maintain the spherical shape. Scald them in boiling salted water for 7-8 minutes, drain and create a hollow with the help of a digger. Distribute the mushroom filling in the cavity of the celeriac, compacting it well. Blanch the chard leaves in boiling water for 30 seconds, then drain them, cool them in ice water and dry them on kitchen paper. Mix 2 kg of coarse salt and 1 kg of salt with 3 egg whites. Grease the celeriac and wrap it in the blanched chard leaves to prevent it from absorbing too much salt. Create a base of salt and egg white on a baking sheet lined with baking paper. Place the celeriac on top and cover it completely with salt, shaping it into a cap; compact it well. Bake at 180 ° C for 45 minutes. Take them out of the oven, break the salt wrapper, remove the chard leaves and divide the celeriac in half vertically. Serve them as you like with a salad of fresh chard and chervil and very thin slices of cedar.

Scaloppine recipe with mushrooms – Italian Cuisine

Ingredients

8 pcs of veal nut slices
350 g mixed mushrooms clean
30 g clarified butter
2 pcs shallots
parsley
vegetable broth
durum wheat flour
salt

Duration: 25 min

Level: Easy

Dose: 4 people

For the recipe of scallops with mushrooms, cut the mushrooms into pieces. Flour the meat slices in the semolina and cook them on a high heat with the clarified butter for 1 minute on each side, adjusting with salt. Remove them from the pan and let them rest. Peel the shallots, cut them in half and fry them in the pan of scallops; add the mushrooms and cook for 5 minutes. Remove the mushrooms from the pan and deglaze them with 1 ladle of vegetable broth. Let the sauce thicken a little. Season the escalopes with the sauce and serve with the mushrooms, complete with fresh parsley.

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