Champignons are one of the most popular species of mushrooms. They are grown up on special farms that reduces their prime cost, therefore, these mushrooms also are most available to the ordinary resident. There is a set of dishes which can be prepared from champignons, and not only time and a way of preparation, but also the correct cutting of mushrooms is often important.
It is required to you
- champignons;
- kitchen knife;
- food processor;
- cutting board;
- bowl or soup plate.
Instruction
1. If you bought fresh mushrooms, previously wash out them in water, except for that case if you are going to dry them. For washing put mushrooms in a bowl or a pan and fill in with water. Mix mushrooms and drain water. In case of strong pollution that happens to store champignons seldom, wash out them in several waters.
2. The frozen champignons before cutting need to be defrozen. For this purpose or leave them unpacked on a plate at the room temperature for half an hour-hour, or defreeze them by means of hot water in an expedited manner. For this purpose fill in mushrooms in a soup plate with boiled water. If they weren't defrozen up to the end, drain water and fill in them once again. Such way of a defrosting is suitable for the subsequent heat treatment of champignons more. If you want to make crude mushrooms salad, it is better to buy them a fresh look.
3. Begin cutting of mushrooms. The way of cutting depends on for what you go to use champignons. If you want to stuff them, lay them on a cutting board, accurately cut off a mushroom leg, remove the film connecting a hat and a leg. Cut legs small into cubes and add to the made forcemeat for hats.
4. For drying cut champignons thin plates along a mushroom. It will help it to dry quicker and will protect from damage and a mold which can arise in a mushroom which is dried entirely. Absolutely small mushrooms can just be cut in half.
5. For ragout cut mushrooms into cubes. Separate a leg from a hat. Cut legs across on three-four parts. Also cut hats on four or more parts depending on the size. Very large hats can also be cut perpendicular to growth of a leg.
6. For a mushroom sauce chop champignons very small. For this purpose it is possible to use the food processor. Put mushrooms there, close a cover and set the mode for shallow corrugation of products.