Mushrooms remain beautiful and rosy only until they are treated with boiling water, but there is no other way.
After cooking, they turn black, blue or change their color in some other way. There is nothing wrong with this, as this is provided by nature itself. But if you want, you can change the situation.
Which mushrooms turn black?
First of all, these are forest mushrooms: aspen mushrooms, milk mushrooms and certain types of russula.
This does not pose any danger to the body, unless of course the mushroom turns out to be false or poisonous.
Among cultivated mushrooms, champignons change color when cooked.
To prevent mushrooms from darkening, they are soaked in water with a little vinegar added.
Another option to preserve the appetizing appearance of mushrooms during the cooking process is to add 2 tablespoons of citric acid to the pan.
After this, the mushrooms can be cooked for exactly as long as required by the pre-processing technology and they will not darken.
You don’t have to worry about the taste, but the appearance will clearly be more appetizing than with regular cooking.
And if you cook champignons, then in addition to citric acid, you can use bay leaves and black peppercorns.
For 1 kilogram of mushrooms you need to take 5 liters of water, 4 grams of citric acid, 1 bay leaf and 3-4 peppercorns.
All these ingredients will help to preserve the white color of the mushroom caps and improve the taste.
