Mushrooms: recipes for mushroom fans | BRIGITTE.de

How the mushroom conquered the vegetable heaven

Mushrooms are the pop stars among mushrooms: No other vegetable hat wearer makes it to our tables as often; no other is so versatile. It is so ubiquitous that for many it has become the epitome of the mushroom – and its name, which comes from French, means nothing else. There mushroom is simply called "mushroom".

The French were also the first to discover the popular cultivated mushroom for themselves. One day a Parisian gardener noticed white mushrooms on the fertilizer of his beds, which he could not let go of. It is thanks to his curiosity and willingness to experiment that edible mushrooms have become an indispensable part of our diet today. At the court of the Sun King Louis XIV, they were initially regarded as luxury vegetables that were traded at prices that the normal population did not even dare to dream of.

Product knowledge and nutritional values ​​for mushrooms

The mushroom of the upper class has now become an affordable all-round talent for which there is an infinite variety of recipes. Over 100 farms grow mushrooms in Germany alone. As a cultural vegetable, they are in season all year round and are therefore always available.

Mushrooms belong to the group of agaric mushrooms, to which shiitake, for example, also belongs, and are available in different types and sizes. The white mushroom is the most widespread and particularly popular with chefs because it blends wonderfully in compositions. There are also light brown and brown varieties, of which the brown one – the so-called brown Egerling – has the most aroma. White mushrooms, on the other hand, have a rather subtle, pleasant nut aroma.

What they all have in common is that they contain many vitamins and minerals. Vitamin D, vitamin B2, biotin, nicacin, potassium, iron, copper, selenium and phosphorus are just some of the many good ingredients that the fungus has to offer. And best of all: mushrooms hardly contain any calories. With a water content of approx. 91%, a fat content of less than 1% and thanks to fewer carbohydrates, they are the ideal ingredient for low-carb dishes and bring along just 24 kcal / 100 g. Other vegetables can only dream of such nutritional values.

Delicious and healthy: our mushroom recipes

Mushrooms are therefore almost indispensable for healthy, figure-conscious cuisine. The number of mushroom recipes is therefore hard to keep track of and there are no limits to the imagination when it comes to integrating mushrooms into your own diet. From the classic creamy mushroom soup to various salad creations and vegetable stir-fries to pasta sauces and tasty side dishes, everything is conceivable. Stuffed mushrooms in all kinds of variations are always a good idea for parties and unusual starters.

We have put together some of these special mushroom recipes in this photo series. There you will find, for example, an aromatic mushroom salad with nuts and radicchio, a hearty mushroom dip that goes well with bread chips and leek and also cuts a fine figure at barbecue parties, a simple pizza recipe that uses mushrooms Of course, meat dishes, pasta recipes, vegetarian pans and casseroles with mushrooms and cheese should not be missing. You will quickly find out: mushrooms are a pleasure both raw and cooked, fried or baked.

Practical tips about mushrooms

Fresh mushrooms taste best, of course. They are particularly aromatic and firm to the bite. It is therefore advisable to eat the mushrooms on the day they were bought. You can of course also pick mushrooms yourself. If you cannot eat the mushrooms directly, you can, according to the BDC, the Association of German Champignon and Cultivated Mushroom Growers, easily store them in the vegetable compartment of the refrigerator for up to three days. What many do not know: If the mushrooms are bought in a bowl with foil, it does not have to be removed because the foil has a micro-perforation with many tiny air holes.

If you want, you can also wrap the mushrooms in a clean cloth and only then put them in the vegetable compartment. It is important that the cloth is dry and that the mushrooms are not stored near odorous foods, the aromas of which can quickly rub off on the mushrooms and adulterate their taste. Before preparation, it is sufficient to clean the mushrooms with a suitable brush or a clean cloth. They don't have to be peeled or washed. If you want, you can cut off the stem a bit, but otherwise the mushrooms, which come ready-to-cook, are very easy to care for and easy to use. As an alternative, you can also freeze the mushrooms or dry them to make them last longer.

So you can start right away with our delicious mushroom recipes and enjoy the versatility of this mushroom with the few carbohydrates.