Properties Seasoning mushroom
How often do we use all kinds of seasonings when cooking ... Ready-made food without these flavorings seems to us too insipid, unattractive and sometimes even unappetizing. Chicken, meat, fish and, of course, mushroom seasoning is so handy when you want to embellish a dish, give it a touch of richness and piquancy.
However, more and more often, many of us are beginning to think about whether these additives are really so necessary, because factory seasonings contain not only natural raw materials, but also numerous substances with the letter E, which unscrupulous manufacturers carefully disguise under other, less intimidating names.
As for mushroom seasoning, for example, such a flavoring additive contains a large amount of salt, which significantly reduces the cost of the final product. Often, manufacturers write on their packaging that mushroom seasoning is made on the basis of fresh forest mushrooms, which are of excellent quality and collected in environmentally friendly regions. Whether this is so is not possible to check, and besides, in the production of mushroom seasoning, as a rule, if mushrooms are used, then these are champignons, which, as you know, do not have such a pronounced aroma. That is why flavors are used that are identical to natural, which do not benefit human health.
The composition of high quality mushroom seasoning must necessarily contain natural plant components in dried and crushed form. Ideally, this onion, coriander, basil, garlic, parsley, carrot, thyme, cumin, ground pepper black and fragrant, bay leaf. These products give the finished dish not only an excellent taste and aroma, but also significantly enrich it with essential vitamins and mineral salts.
However, for greater confidence in the naturalness of mushroom seasoning, many chefs prepare this supplement on their own. In fact, there is nothing complicated in this - it is enough to have at hand fresh mushrooms. By the way, the same champignons can also be used, but the smell of forest mushrooms is much stronger and brighter, so the finished mushroom seasoning will be much more aromatic.
So, to prepare mushroom seasoning, fresh clean mushrooms are strung on a wire or placed in a dryer in an even layer and dried until they almost completely lose moisture. quality dried mushrooms should not crumble - when pressed, they spring a little and bend. It remains only to grind them into powder with a coffee grinder and the natural mushroom seasoning is ready. If desired, you can add a little salt and other spices, spices or dried vegetables and aromatic herbs.
You can add mushroom seasoning to any savory dishes - soups, sauces, pasta, casseroles, pizza, meat, fish, poultry, vegetables and eggs. Seasoning mushroom gives the first and second courses refined taste and unforgettable aroma of forest mushrooms.
Calorie Seasoning mushroom 40 kcal.
The energy value product Mushroom seasoning (Ratio of proteins, fats, carbohydrates).
Mushroom seasoning(see photo) is an excellent addition to the dish to give a delicious aroma and unsurpassed taste. This spice includes mushrooms, which are pre-dried and chopped, as well as vegetables and a variety of spices, such as:
- basil;
- carnation;
- coriander;
- bay leaf;
- ground black pepper;
- parsley;
- salt;
- thyme.
The finished seasoning is packaged in hermetically sealed packs so that the concentrated aroma and taste do not disappear. To choose a quality mushroom seasoning, you need to carefully read the composition of the spice. In no case should you take seasoning containing components that have the letter E, since they are very harmful to the body.
Some housewives replace mushroom seasoning with mushroom grass. This plant has a rich aroma and taste. fresh mushrooms. Therefore, instead of purchased seasoning, mushroom cooks use grains of mushroom grass. The most important thing is that such grass can be grown in your garden. To do this, it is enough to plant grass seeds in the soil in early spring, monitor the maintenance of moisture - and in ten days the plant will begin to sprout. By the end of summer, the grass begins to fade, and then it will be possible to collect grains and use them for food. To get powder from whole grains, you just need to grind them in any way convenient for you.
Compound
The composition of natural mushroom seasoning includes many substances useful for the body:
- beta carotene;
- vitamins of group B, C, E, H;
- minerals (magnesium, manganese, potassium, calcium, iron, zinc, phosphorus).
The calorie content of this product is not very high, but you should not abuse it so as not to harm your health.
Useful properties and harm
The beneficial properties of mushroom seasoning have a beneficial effect on the functioning of the body, strengthening health and improving well-being.
Thanks to her:
- metabolism is normalized;
- the work of the stomach is stabilized;
- improves bowel function.
The only contraindication is intolerance to this type of product, and it is also not recommended to use it for people suffering from gastritis, so as not to harm health.
What can be cooked?
You can cook with mushroom seasoning a lot of different dishes. With it, you can cook hot dishes (mushroom soup, borscht), giving the finished product a wonderful aroma and unique taste. The spice is also added during cooking. meat products (minced meat, cutlets, chops, chicken). Many cooks put spice in the basis of dishes such as pasta, lasagna, scrambled eggs, mushroom or meat pizza, spaghetti, julienne, casserole. To preserve eggplants and zucchini for the winter, housewives also use mushroom seasoning. Thanks to this, the taste of vegetables is unsurpassed.
How to make seasoning from mushrooms at home?
Making mushroom seasoning at home is quite simple. The main thing is to follow the recipe step by step, and then everything will work out.
To prepare the seasoning, you need to take about three hundred grams of fresh champignons (can be replaced with oyster mushrooms), wash thoroughly, removing unnecessary dust and dirt. Then cut clean mushrooms into small pieces and spread on a baking sheet, which is covered with parchment paper. Next, place the baking sheet in the oven for about two hours to dry the mushrooms. In this case, the oven door must be ajar. Then take out the finished mushrooms and put them in a blender bowl, adding two teaspoons of table salt. Grind mushrooms to a powder state.
Put the finished spice in a glass container with an airtight lid. stored finished product in a dark cool place no more than twelve months.
This natural mushroom seasoning will give your dish a rich aroma and amazing taste.
Seasonings give food a more delicate aroma and taste, ennoble it and, with the same set of basic products, diversify the menu. They are served as an independent dish or as an addition to the main meal.
Seasoning- the invention of French culinary specialists. This is nothing more than a sauce, in other words, gravy. Perhaps none of national cuisines doesn't have as many sauces as there are in France. The British neighbors joke about this: if we have three recipes for sauces and three hundred and sixty religions, then in France there are three religions and three hundred and sixty recipes for sauces. Actually, french cuisine offers more than three thousand sauces. And this is only in France, and how many of their own seasonings are in other countries!
Sauces there are noble (semi-noble), simple flour, complex flour, boiled flour, from meat juice, sour-milk, sweet, fruit and nut. Often they are named after one of the main components: orange, vanilla, mustard, pepper, parsley, horseradish ...
Speaking of sauces, one cannot ignore mushrooms. Their sauces are healthy and tasty. Mushrooms contain a lot of mineral salts, vitamins, extractive substances that stimulate appetite and promote better digestibility of food. For the preparation of seasonings, mushrooms are best suited, containing many substances that stimulate digestion: mushrooms, mushrooms, champignons, oyster mushrooms, chanterelles, greenfinches, honey mushrooms (summer, autumn, meadow). Fresh, dried, pickled, and salted mushrooms are suitable for sauces, which must be processed accordingly before use.
Fresh must be cleaned of forest debris, washed in cold water. Then recline on a sieve or colander, after a while pour boiling water over two times and only then, slightly dry on a napkin or towel, start cooking them.
Dried ones should be soaked in cold water for 2-4 (small and medium) or 6-8 hours (very large). Then boil in the same water, because it contains a lot of useful substances.
Pickled mushrooms should be drained in a sieve or colander to drain the brine, then rinsed in cold water to remove the sharp vinegary taste. The ideal way to pre-treatment- blanching in milk for 1.5 - 2 hours.
Salted mushrooms must be washed with cold water (their taste is lost from hot water) and soaked for 1-2 hours.
The basis for all sauces, including mushrooms, - broth, constituting 70-90% of the total volume of seasoning. It can be meat, fish, vegetable and, of course, mushroom. As additives, roots, spices, vegetables, flour are needed. Ennoble sauces and improve their taste wine, nutmeg, as well as lemon and others fruit juices, apples of sour varieties. Wine must first be tinted, that is, poured into a hot frying pan and boiled. After that, it is added to the sauce. If this is not done immediately, the taste and aroma of the wine, and with it the seasonings, will weaken.
When preparing the sauce, you must follow these rules. Vegetables and fruits intended for the sauce (onions, garlic, parsley, dill, olives, olives, etc.) should be pre-boiled: fresh - 10 minutes, canned - 15 minutes. If overcooked, they will lose their natural smell. Pepper should be put, boiled a little, just before serving. Only browned flour is suitable for sauces. From raw seasoning becomes viscous and acquires an unpleasant aftertaste. Significantly improves the taste of any mushroom sauce butter, which is put in already ready meal. If the seasoning turned out to be too liquid, it can be thickened by adding a little flour fried in butter. Thick, diluted with broth or water.
We offer delicious and healthy recipes. mushroom sauces. At the end of the description of the preparation, the dish is indicated to which the seasoning is best suited. If there is no such specification, then the sauce is widely used. For cooking, you need saucepans-stewpans or enameled deep frying pans. Sauces are always prepared on low heat, stirring or whisking continuously.
Sauce Recipes
Sauce from dried mushrooms (basic)
50 g (4-6 large or 10-12 medium caps) mushrooms, 2 tbsp. spoons butter, 1 tbsp. a spoonful of flour, 2 cups of mushroom broth, 2 onions, salt.
Boil mushrooms for an hour without salt in the same water in which they were soaked. Strain the broth, chop the mushrooms. Fry the flour in oil until light brown, dilute with hot mushroom broth and cook over low heat for 15-20 minutes. Chop the onion, fry in oil, add mushrooms to it. Fry the mixture and transfer to the prepared broth. Salt to taste, boil.
Great seasoning for potato cutlets or a casserole.
Fresh mushroom sauce
200 g (half a plate) mushrooms (a mixture of mushrooms, saffron mushrooms, champignons, chanterelles, russula, etc. or mushrooms of the same species), 2 tbsp. tablespoons butter, 2 tbsp. spoons of flour
a glass of mushroom or meat broth, 0.5 cups of sour cream, 2 onions, salt, dill and parsley, pepper, bay leaf.
Mushrooms cut into cubes, mix with chopped onion and transfer to a saucepan, pour in the broth and simmer until tender. Then add browned flour, mix and bring to a boil. Pour in sour cream, salt, pepper, you can put a bay leaf and remove from heat after 5-7 minutes. Then add oil and chopped dill and parsley.
Morel Sauce
0.5 plates of fresh morels or morel caps, 2 tbsp. tablespoons of butter, 1 cup of meat broth, 0.5 cup of sour cream, onion, 1 tbsp. a spoonful of flour, salt, pepper, nutmeg to taste, dill.
Boil mushrooms in salted water. Drain off the water and do not use again. Rinse and chop the mushrooms, put in a saucepan. Add chopped onion, salt, pepper and fry everything under the lid. Grind flour in oil, dilute with broth and cook, stirring, until thickened. Then add fried morels, sour cream and boil for 2 minutes. Sprinkle the finished sauce with grated nutmeg and chopped herbs.
Serve with potato or fish cutlets.
Sauce from mushrooms
A plate of fresh mushrooms, 2 cups of sour cream, salt.
Spices, roots, vegetables and fruits are unnecessary in this seasoning, because
can drown out the natural taste of saffron milk caps.
Rinse the mushrooms, cut into pieces, cook in salted water for 6-7 minutes. Add sour cream, which is used as a broth in this seasoning, and boil.
The sauce is very tasty, it goes well with many dishes.
Meadow mushroom sauce
0.5 plates of fresh mushrooms, 2 tbsp. spoons vegetable oil, 1 tbsp. a spoonful of flour, 1 cup of bouillon cube broth, 3 tbsp. spoons of sour cream, egg yolk, juice from half a lemon, salt, pepper.
Grind mushrooms, fry in oil, mix with sautéed flour, dilute with broth and bring to a boil. Add sour cream mixed with egg yolk, shake and remove from heat. Salt, pepper, pour in lemon juice.
Serve with meat, egg dishes, fish and casseroles.
Fresh chanterelle sauce
0.5 plates of mushrooms, 1 tbsp. a spoonful of butter, 1 tbsp. a spoonful of flour, 1 glass of milk, salt.
Pass the chanterelles through a meat grinder, pour in the milk and bring to a boil. Then salt, add butter and cook for 10-15 minutes.
Sauce from dried autumn mushrooms
50 g mushrooms, 2 tbsp. tablespoons of butter, 1 tbsp. a spoonful of flour, an onion, 2 cups of mushroom broth, salt to taste.
Soak the mushrooms, boil them, put them in a sieve or colander, chop finely. Spasserovat flour, dilute with mushroom broth, cook for 10-15 minutes. Chop the onion, brown in butter, add the prepared mushrooms, fry and transfer to the broth. Stir and boil, salt to taste.
Serve with potato cutlets, casseroles. Can be used as a base for other seasonings.
Pickled mushroom sauce
0.5 cup mushrooms, 2 cups fish broth, 1 tbsp. a spoonful of flour, 100 g of olives, juice from half a lemon, salt, parsley and dill.
Spasser the flour, dilute with broth and boil. Add thinly sliced mushrooms and chopped olives. Warm up the mixture, season lemon juice, sprinkle with chopped parsley and dill. Salt.
Boiled fish is usually poured with this sauce.
Salted mushroom sauce
1 glass of chanterelles, 1 glass of any broth, 1-2 tbsp. spoons of flour, 1 tbsp. a spoonful of butter, onion, salt and spices to taste.
Soak the mushrooms in cold water, chop and pour over the broth. Add browned flour and onion, spices, salt, if necessary. Stir and bring to a boil, after which the sauce is ready to use.
Cooking websites abound with all sorts of tips on cooking meat and pairing various herbs and spices with it. But mushrooms and their perfect combination with greens, unfortunately, are undeservedly bypassed. Therefore, we consider it our duty to tell readers what spices are suitable for cooking mushrooms, what seasonings will competently reveal taste qualities and accentuate the appetizing aroma. Consider seasonings on the example of soup, one of the most beloved mushroom dishes.
Spices for mushrooms
Mushrooms are a very nutritious, aromatic product. Most often, mushrooms are pickled, salted, fried and made into soup. What fragrant soup from mushrooms, especially from dried mushrooms!
When preparing soup at home, housewives most often remember only simple, familiar, often used spices - salt and pepper, not imagining how nutmeg or rosemary can reveal and enrich the taste and aroma. In addition, a large percentage of the product is indigestible protein, and properly selected spices contribute to both absorption and good digestion.
So what seasonings in mushroom soup would be the most appropriate?
Most often it is:
- fresh or dried herbs (parsley, green onions, dill);
- garlic (fresh, dried, garlic clove);
- Mediterranean herbs (thyme, oregano, rosemary);
- as well as fragrant nutmeg;
- among other things, ground black pepper or peas, bay leaf, and incredibly odorous cilantro.
Here are the seasonings that are suitable for Let's take a closer look at the combinations of some of them in order to learn how to properly combine herbs and spices with mushrooms, and cook the most delicious, aromatic mushroom soup without incidents.
Fresh and dried herbs
In particular, parsley, green onion feathers and dill are often used to emphasize a pleasant natural aroma. Greens also help get rid of the bitterness of mushrooms. But be careful, there should not be too many herbs, they should not focus all attention on themselves, but only emphasize the mushrooms. Any condiments for mushroom soup should be in moderation.
Garlic
One of the most versatile and affordable ways to emphasize and enrich the taste of most dishes. Garlic has found its place among vegetable dishes, among meat and, of course, in combination with mushrooms. It is known that garlic reveals its taste qualities best in the process of stewing or frying, therefore, when sautéing onions and carrots in soup, do not regret a clove of garlic, finely chopped and sent to the onion by the end of frying. A minute spent cooking garlic will emphasize the piquancy of your mushroom soup, giving it an unsurpassed mouth-watering flavor.
mediterranean herbs
In particular, Provencal and Italian soups have a refreshing taste, summer soups and their combinations are the most appetizing first courses. If you are a fan of cold mushroom soup, you should try it with a pinch of oregano. Rosemary is great for serving hot, and thyme if you love mushroom soup with sour cream.
Nutmeg
delicious condiment for mushroom soup, however, it is used infrequently. The seasoning is quite expensive and has a strong aroma, it is easy to overdo it in any dish, so housewives treat it with caution. But it perfectly reveals the taste of mushroom soup, and you need nothing at all for a small saucepan - 1/3 teaspoon.
Coriander and bay leaf
The taste of the bay leaf is bitter, and the aroma is so persistent and tart. A couple of leaves will dilute the taste of the soup, which should be added in a few minutes for readiness or a large pinch of ground spice. Also, bay leaf has a good list useful properties, in particular, lavrushka copes with swelling and helps digestion. Coriander seeds are also fragrant, but if possible, add a fresh sprig of cilantro to your soup, it is less tart and will pleasantly refresh hot mushroom soup.
Pepper and its varieties
It is worth mentioning peppers as a seasoning for mushroom soup. Black pepper is the most familiar universal spice for us. Spicy, it perfectly sets off the taste of any dish, and how can you go past it in the preparation of mushroom soup.
It has a more burning and spicy taste, a spicy smell, with it any dish is overeating. Add a small pinch of allspice when boiling the soup a few minutes before it's done, cover and cook a little more over low heat. You will be surprised what a flavorful soup you get, especially when combined with some of the herbs we have listed above.
Chili pepper is terribly hot and it is better to add it directly to the plate, because it tastes like an amateur. However, it is worth noting that it has excellent properties that positively affect our body. In addition to boosting immunity and lowering sugar, it is a good helper in digestion and metabolism, and it also accelerates the blood and supplies it with oxygen. Now you know what seasonings are added to mushroom soup.
On a note
To mushroom soup, more than ever, in addition to other spices, croutons grated with garlic are suitable. You can both cut and dry the bread in the toaster, and fry the bread in a pan, rubbing the croutons generously with garlic. You can also add cheese and spices mixed with mayonnaise to them. You won't find a better combination.
Experienced chefs advise to be more attentive to mushrooms, from which soup is cooked or this or that dish is prepared. So, for example, champignons or oyster mushrooms, one of the most popular mushrooms in home cooking, require a minimum amount of spices, since these mushrooms are very tender, and in themselves they have a pronounced taste and an appetizing aroma.
But seasonings for mushroom soup from porcini mushrooms, saffron milk mushrooms, chanterelles are practically not needed, a drop of greenery and a little bay leaf, a pinch of white pepper. These mushrooms do not tolerate a lot of seasonings.
And speaking of bitter varieties of mushrooms, professional chefs It is advised to add a large amount of greens.
Here we told you about the best seasonings for mushroom soup. It is amazing how simple spices can reveal the taste of no less simple, familiar ingredients, how herbs and spices competently and tasty emphasize the aroma and taste of mushrooms.
Fans of "silent hunting" are not only well versed in mushrooms, but they can easily cook any dish from them or prepare them for future use. However, city housewives, who have seen growing mushrooms only on TV or in a picture, most often go to the supermarket or market to pick them up. And if there are usually no problems with cooking dishes from mushrooms, then the choice of spices suitable for them is confusing for some housewives.
Now you can buy any seasoning. On many packages there is information about which dish this or that spice is suitable for. And mushrooms in the description are mentioned quite often. But is it worth unconditionally following the recommendations of manufacturers?
After all, mushrooms are unique creatures. They not only stand apart from other types of plants, but also have an incomparable taste and aroma. And, choosing this or that spice, you need to try not to drown out this specific smell.
Individual approach to the use of spices for mushrooms
Different mushrooms differ in taste and aroma from each other. Some mushrooms have little or no odor. These are chanterelles, mushrooms, boletus, russula, valui, pigs. Therefore, during heat treatment- frying, boiling, baking - their taste is enriched with the help of herbs.
But spices must be added very carefully. What herbs to put in this or that dish, the hostess must decide on her own, based on her own taste and preferences of the household. After all, if some spice is recommended to be put in a dish, but it causes negative emotions, is it worth using it?
Some mushrooms do not need aromatic additives at all, as they have their own unique smell. For example, milk mushrooms and mushrooms. In dishes from such mushrooms, you can add only herbs and spices with a mild taste and delicate smell - dill, onion, allspice. And then in a small amount.
The combination of spices in mushroom dishes
When adding herbs, you need to consider what other ingredients are put in the dish.
For example, if preparing mushrooms in sour cream, then you can use spices such as onion, dill, black pepper. If parsley is added, then quite a bit, since this plant has a specific smell that will kill the taste of mushrooms.
Soup also most often seasoned with onions, dill and sometimes bay leaves. Some housewives put a pinch of nutmeg in the first dishes, believing that it adds spice and can replace pepper.
Mushroom dishes in the cuisines of different nations
Using spices, they also take into account the national traditions of a particular cuisine.
Korean mushroom dishes often include ginger, soy sauce, red pepper, garlic, coriander, cilantro. And such a set of spices is hardly suitable for a follower of Russian cuisine.
Italians often use in cooking tomato paste and tomatoes. And marjoram, thyme, basil go well with tomatoes. Therefore, in mushroom dishes Italian cuisine these spices are not the last. But even Italians, who love aromatic dishes, try not to overdo it with these spices, indicating their minimum amount in recipes. By the way, it is they who often use parsley when stewing mushrooms.
Seasonings for canning mushrooms
When pickling mushrooms, the attitude towards herbs and spices is completely different. After all, many spices serve to preserve the product and thus ensure its safety. Therefore, when pickling mushrooms, garlic, horseradish, leaves are so popular. black currant. Also add black peppercorns, cinnamon, bay leaf, cloves to the marinade.
With the use of cloves, you need to be careful, as this spice has a very sharp, specific smell due to the essential oil that it contains. One bud is enough to feel the clove aroma.
Here they also adhere to the rule - do not interrupt the natural smell characteristic of some mushrooms. Therefore, milk mushrooms and mushrooms are marinated with a minimum amount of spices. Although it is these mushrooms that turn out to be sharper if they are laid with horseradish leaves.
But the load will be good with the addition of finely chopped garlic. And more - no spices! But this option is only suitable if garlic is on the list of favorite spicy plants.
What other herbs are added to mushroom dishes
- Rosemary has a strong, pine-like scent. Perhaps that is why it is added to wild mushroom dishes. But this spice is not for everyone, and therefore it is used in a minimal amount. Rosemary harmonizes well with marjoram, thyme, parsley, but does not combine with bay leaf. This must be taken into account when laying spices.
- Thyme is also recommended to be added to mushroom dishes. But this herb has a strong spicy flavor that not everyone likes.
- Cumin goes well with mushrooms, but if they are cooked with potatoes or cabbage. But you should not add it to mushrooms alone.
- Basil is most often used for marinating mushrooms.
- If some spice is used for the first time, you should not rely on the recommendations and put it in the dish in full. First you need to put quite a bit to determine its taste. After all, most often a dry spice differs from a heat-treated one.
- Don't be afraid to experiment with adding herbs and spices. Sometimes, it would seem, herbs that are not suitable for mushroom dishes give a pleasant aroma.
