Thanks to their wonderful taste and, most importantly, ease of preparation, champignons are often used in the kitchen by both experienced housewives and novice cooks.
The distinctive feature of champignons is that they have wonderful properties, they are easy to prepare and mushrooms are sold in almost every store.
Nowadays, champignons are so popular that they are grown not only in specialized companies, but also at home.
How to cook champignons correctly
Many mushrooms quickly absorb toxins and other substances from the soil or air. It is not recommended to eat mushrooms that grow in close proximity to large enterprises, highways or garbage dumps.
Heat treatment is necessary to clean the mushrooms from all dirt. Even those mushrooms that grow in a clean area should be pre-treated.
If you want to fry champignons, you first need to rinse them thoroughly in cool water and remove the root system. The next step: small champignons are boiled whole, large ones are cut into smaller pieces.
The cooking process includes several stages, and the duration of the process itself depends on the type of mushroom.
If you bought frozen champignons in the store, do not forget that they must first be defrosted, washed and boiled for 10-20 minutes.
A little life hack
The mushrooms will remain white and incredibly beautiful after cooking if you add a pinch of citric acid or a little lemon juice to the boiling water. When cooking, be sure to cover the pan with a lid.
