Champignon

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Champignon is a mushroom that belongs to the genus Lamellar, the Champignon family. This handsome man has a hat with a diameter of 2-6 cm. Its initially white plates darken and turn somewhat pink over time. It is this feature that distinguishes champignons from their poisonous brothers, in which the plates acquire a yellowish or snow-white hue. They are the most popular among mushrooms that are used in cooking. They are known to be quite picky, but when growing, the soil should remain moist. These mushrooms do well when growing on open soils, indoors, greenhouses. Even the French in the 17th century actively began to cultivate them, and today the technology has reached automatism.

The composition and calorie content of champignon

In its composition, fresh champignon contains such types of vitamins as B, D, E, PP, as well as mineral elements - phosphorus, manganese, iron, selenium, potassium and copper, zinc, calcium, 2 dozen amino acids, most of them are irreplaceable and not synthesized inside a person. Easily digestible protein is a good alternative to meat protein.

The calorie content of champignon per 100 g of the product is 27 kcal, of which:

• Proteins - 4.3 g;
• Fats - 1.0 g;
• Carbohydrates - 0.1 g;
• Dietary fiber - 2.6 g;
• Water - 91 g;
• Ash - 1.0 g.

Vitamin composition of champignon per 100 g of product:

• Vitamin A (RE) - 2 mcg;
• Beta Carotene - 0.01 mg;
• Vitamin B1 (thiamine) - 0.1 mg;
• Vitamin B2 (riboflavin) - 0.45 mg;
• Vitamin B5 (pantothenic acid) - 2.1 mg
• Vitamin B6 (pyridoxine) - 0.05 mg;
• Vitamin B9 (folates) - 30 mcg;
• Vitamin C (ascorbic acid) - 7 mg;
• Vitamin E (alpha tocopherol, TE) - 0.1 mg;
• Vitamin PP (NE) - 5.6 mg;
• Niacin - 4.8 mg.

Macronutrients per 100 g of product:

• Potassium, K - 530 mg;
• Calcium, Ca - 4 mg;
• Magnesium, Mg - 15 mg;
• Sodium, Na - 6 mg;
• Phosphorus, Ph - 115 mg;
• Chlorine, Cl - 25 mg.

Trace elements per 100 g of product:

• Iron, Fe - 0.3 mg;
• Iodine, I - 18 mcg;
• Cobalt, Co - 15 mcg;
• Molybdenum, Mo - 3 mcg;
• Rubidium, Rb - 26 mcg;
• Fluorine, F - 14 mcg;
• Chromium, Cr - 13 mcg;
• Zinc, Zn - 0.28 mg.

Among the digestible carbohydrates in champignons, there are only mono- and disaccharides (sugars) in the amount of 0.1 mg per 100 g.

Fatty monounsaturated, polyunsaturated and saturated acids per 100 g:

• Omega-6 fatty acids - 0.49 g;
• Capric - 0.001 g;
• Myristic - 0.033 g;
• Palmitic - 0.059 g;
• Stearic - 0.008 g;
• Palmitoleic - 0.072 g;
• Oleic (omega-9) - 0.037 g;
• Linoleic - 0.491 g.

Mushrooms contain almost all existing micro and macro elements, acids and vitamins.

Useful properties of champignon

The beneficial qualities of this mushroom are undeniable, even if diabetics try to consume it, since it contains a small amount of sugar and fat. Mushrooms are also advised to eat during a diet, as they contain few calories, but a large amount of protein, which is easily digested.

Here are the benefits of fresh champignon:

1. The fight against excess weight. These fresh mushrooms quite often replace regular meat in various diets and “fasting” days. They are also relevant for athletes when building muscle mass, during heavy loads. The use of champignons is suitable when following a hearty diet. People who are not addicted to meat products get the most benefit from them. They supply the necessary protein to the body. The low content of sodium contributes to the fact that they are eaten with salt-free diets.
2. Getting rid of cholesterol plaques and preventing atherosclerosis. Mushrooms act as an ideal diuretic, which in turn lowers blood sugar levels. They do not contain it (sugar) at all.
3. Remedy for headache relief. This mushroom will replace headache pills, and will also help with migraines. Such beneficial substances in champignons as lysine and arginine will improve productivity at work and memory.
4. Kidney Reinforcement. Instead of the expensive Kanefron, regular consumption of champignon dishes contributes to the normal functioning of not only the kidneys, but the entire digestive system, the pancreas.
5. Excellent antioxidant. The beneficial properties of champignons can help free the body of toxins, remove toxins from the body, which then adversely affect human health.
6. Sedative. If you have problems with nervousness, these mushrooms will be useful for you. They contain B vitamins, which have a positive effect on nerve cells and bring them into a stable state.
7. vision improvement. A large number of useful substances and trace elements in champignons has a good effect on the retina, and this improves the quality of vision.
8. Strengthening the connective tissues of the body. This mushroom is rich in calcium, copper, manganese, magnesium, zinc, phosphorus and vitamin D (sometimes our diet lacks these substances), which strengthens bones, skin, hair, nails and teeth.
9. Disinfection! Mushroom juice is a worthy alternative to disinfectants.
10. Prevention of acute respiratory infections and SARS. Ascorbic acid and vitamin B, which are contained in this mushroom, have a beneficial effect on the body.
11. Stabilization of the nervous system during pregnancy. Folic acid, which is important for the normal functioning of the nervous system, is found in large quantities in champignons, but is not present in fruits and vegetables. In view of this, women who are expecting a baby are advised to use these mushrooms in the first three months, but in small doses.

Useful components of these mushrooms determine their popularity. It is well known that these are living beings that have the properties of animals and plants. This explains the presence in champignons of a large amount of carbohydrates, fatty acids, proteins, as well as vitamins, minerals and amino acids.

Interesting! Mushrooms contain no less phosphorus than fish and other seafood.

Harm and contraindications to the use of champignons

It is believed that champignon is a harmless type of mushroom. Nutritionists recommend eating it even for children, but do not forget that excessive consumption is by no means unacceptable. And kids should beware.

What harm can champignons bring:

• Diseases of the pancreas, liver, gastrointestinal tract. Chitin, which is present in champignons, can cause irreparable harm to the body. It is contained in the cell membrane of the fungus, does not dissolve with hydrochloric and sulfuric acids, and, accordingly, in the stomach.
• Consequences of exposure to toxic substances. If you find champignons near a swamp, landfill and other similar places, then keep in mind that mushrooms grown in such conditions will not bring you any benefits, and harm to the body is guaranteed. Since they are able to absorb all toxic substances, their location is very important, and you should pay attention to this!
• Slowdown of the digestive system. Doses of champignons for children from 5 years old should be minimal, as they are heavy and worsen the work of the child's gastrointestinal tract.
• Decreased absorption of nutrients by the body. For good assimilation of other beneficial vitamins and trace elements, champignons are recommended to be consumed in limited quantities.

In general, champignons have no contraindications, except for personal intolerance by a person.

Pay attention to the external similarity of champignon with pale grebe and various types of fly agaric. Mushroom pickers should be careful when picking mushrooms in the forest, as young champignons are quite easy to confuse with poisonous species. They are distinguished only by the presence of Volvo at the base of the leg.

Mushroom Recipes

Back in the 17th century, the inhabitants of France began to actively use champignons in their national cuisine. Nowadays, this delicacy has become popular not only as an independent snack and side dish, but also as a secondary component of gourmet dishes. You can do anything with champignons: dry, fry, pickle, salt, cook soups from them, but the taste is always pleasantly surprising. They go well with meat and vegetables. There are a lot of ways to cook champignons, but really satisfying and simple ones are not enough.

Here are some versatile and quick cooking methods:

1. "Accordion potato". This simple recipe with champignons is suitable for any housewife. Make slits in each potato, but do not cut all the way through. For the filling, we take medium-sized chopped mushrooms, chopped greens, which are seasoned with pepper. Next, the stuffed potatoes are placed on an iron sheet greased with olive oil. Then cover with foil and wait 30 minutes. Accordion potatoes are ready.
2. "Castle of France". If you are a gourmet, prefer "meat in French" and mayonnaise is unacceptable for you, then this recipe is perfect. Its feature is Bechamel sauce, with the preparation of which we will begin. Put butter, flour in a frying pan, then a small amount of nutmeg. We warm it over a fire, stirring all the time, then add milk, the mixture should look like thick sour cream, and the sauce can be used. Put the chopped tomatoes in a silicone baking dish and pour over the Bechamel. The third layer is chopped mushrooms, and fill them with sauce. Put onions as you wish. The last component is pork meat, which is also covered with Bechamel sauce. At the end, put foil on top of the dish and wait an hour. And this dish will delight you! If you are a lover of greens and grated cheese, use them when serving.
3. Pate "Tenderness". Blanche beans are soaked for 4 hours in cold water, then it must be boiled (instructions on the package), drained and allowed to cool. During its preparation, fry the chopped onion and chopped carrots. Throw small pieces of champignons into a frying pan with vegetables. It is recommended to fry until the stage when the liquid from the mushrooms disappears. We combine the cooled vegetables with mushrooms with beans. Spices, herbs and salt to your taste. Then beat in a blender until smooth and fluffy. As a result, a hearty, healthy and "forest" pate. Bon Appetite!
4. Soup "Easier nowhere". Boil water. Fry mushrooms in sunflower oil for 5 minutes, as well as chopped onion and minced meat. Be sure to add salt and pepper. Peel potatoes and grate on a fine grater. Send the fried minced meat with mushrooms, processed cheese and grated potatoes to the boiling soup. This mix should be boiled for about 15 minutes. If you wish, season to taste. Serve the finished soup with greens on the table. It is amazing that it takes only 20 minutes to cook it. Enjoy the taste!
5. Chop in dough. In the beginning, we need the ingredients for making the dough: butter in the amount of 2 tablespoons and boiled water, and 350 g of flour; Pour boiling water and butter into a container with flour, knead well and wait until it cools. We prepare the filling-sauce: cut the mushrooms into small slices, sprinkle with lemon juice, add salt and pepper, then let it brew; then fry this mass and at the end add a spoonful of flour. We cut the dough into 8 parts, roll it thinly and grease with sauce, put a chop on each piece. The next layer is the dough with which we cover our meat. Fry until golden brown. We can sprinkle with herbs before serving. And delight loved ones with this delicious and unusual dish.
6. Salad "Old Town". Quick, simple and tasty - but such a salad can decorate the festive table. On a layer of boiled chicken fillet, cut into strips, put the fried mushrooms with onions, then cover with cheese, then with tomato. We fill this “tower” with sour cream or mayonnaise and decorate with pieces of olives. The salad looks like an impregnable city, but the taste will not disappoint you.

As you can see, the recipes seem to be simple, but the dishes taste great and are suitable for both everyday life and the festive table. Mushrooms can be a component of both a light salad and an ingredient in a hearty meat dish.

Interesting facts are devoted to the distribution of these beautiful mushrooms, many years of experience in use, the secrets of storage and great mushroom pickers. So:

• There are 60 types of champignons in the world, but the most common in agriculture is the cultivated and two-spored champignon.
• Mushrooms are preferred in the culinary arts by most countries of the world, even those that have a biased attitude towards mushrooms, such as the UK.
• Although, due to heat treatment, champignons are saturated with mushroom aroma, but in their raw form they are similar in taste to nuts.
• To better preserve the mushrooms, they should not be rinsed with water. Wrap in food paper and place in a plastic container with holes in the freezer.
• It is undesirable to keep champignons for a long time, because the longer these mushrooms lie, the more they accumulate chitin, and this substance harms the body.
• In Russia, this product became relevant at the beginning of the 19th century, despite the huge source - the forest.
• Today, champignons are cultivated in any corner of the planet where it is only quite acceptable: Asia, Africa, Australia, South and North America and Europe. The first place in cultivation is the United States of America, slightly inferior to France and England.
• On one of his own plantations, a mushroom picker from Italy grew up a 14-kilogram champignon.

Watch a video about champignon mushrooms:

All mushrooms are already unique in their composition, as it is something between animals and plants. But champignons "stand out from the crowd" with their composition, versatility, useful properties, compatibility with many products. No wonder the taste of these mushrooms delights people in many countries of the world, despite the original national cuisine.