Mushrooms, and more specifically edible mushrooms, have been a food source for man since ancient times. Even the ancient Greek scholar Theophrastus mentions champignons, truffles and many other mushrooms in his work.
Mushrooms were served at the common table, as well as to kings and rulers. They have a nutritional value similar to that of vegetables and animal products. They contain large quantities of water, proteins, mineral salts, fat, vitamins and other substances.
Taste wise, mushrooms are among the top vegetable foods. Their processing is also of significance. Mushrooms can handle any kind of heat treatment and are appropriate not only for consumption by themselves, but also as additions to many dishes. An important necessity for great-tasting mushrooms are the spices.
Mushrooms with spices
Ingredients: 17.5 oz mushrooms, 1 onion head, 3-4 garlic cloves, 1/2 cup oil, parsley, lemon juice, salt, black pepper.
Preparation: Stew the finely chopped onion in the oil. Add the garlic, mushrooms cut into strips, black pepper and salt. Let them stew, occasionally pouring in some warm water. Once you remove them from the heat, season with finely chopped parsley and lemon juice to taste. They can be consumed as is or as a garnish to meat, fish, birds and others.
The preparation of mushrooms requires extensive knowledge that does not end with selecting the right spices.
When cooking mushrooms, know that they release a lot of water. This issue can be avoided if you let them dry a bit in a cool oven. Aside from this, it is not good to leave them in water for extended periods of time because they lose their consistency.
If they have contact with metal they darken, and if they are fried too long they become chewy to the taste.
When preparing fresh mushrooms, this must happen immediately, since they spoil very quickly. They can be stored for 1 - 2 days in a paper bag in a cool place or between 2 towels.