New recipes

Mushroom meadow

Mushroom meadow

The chicken breast is boiled together with the roots. During cooking, season to taste. I put salt, pepper and a little nutmeg.

After boiling, leave to cool.

Meanwhile, marinate the mushrooms. Bring to a boil in half a glass of water, a tablespoon of vinegar and 2 tablespoons of oil. When it starts to boil, add a teaspoon of peppercorns, a bay leaf and salt to taste. Leave it on the fire, over a moderate heat, for another 5 minutes then leave it to cool.

Potatoes, carrots, parsley root and cheese are grated on a large grater in separate bowls. Chicken breast and cucumber are cut into small pieces. I robotized them. :) Chop the greens and green onions.

Line a bowl with cling film. Put the mushrooms with the hats down, covering the entire bottom of the pot. Chopped greens are sprinkled over the mushrooms. Then place a layer of potatoes, pressing well by hand. Grease a layer of mayonnaise. Place the grated carrot, then the cheese. Grease again with mayonnaise. Then a layer of meat and a layer of pickles and a last layer of mayonnaise. Cover with foil and let cool. I kept it in the fridge overnight.

The plate on which the salad will be served is placed over the bowl in which it was "built" and is turned over with a firm movement.


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How to prepare mushroom stew simple recipe & # 8211 mushroom ciulama

I washed the mushrooms and drained them in a strainer. I chopped 3 strands of green onion (or 1 old medium onion).

In a large saucepan I put the oil and the piece of butter and I waited for them to heat up moderately (without smoking!). I hardened the onion in this mixture and gave it a pinch of salt. I cooked it until it became slightly translucent, without burning or browning it. I separated the drained mushrooms from their legs. I cut my legs into rounds and hats into quarters. I always cook the legs of the mushrooms first because they are stronger (fibrous). I placed them in the pan over the hardened onions and I sautéed them for about 4-5 minutes (without a lid). The mushroom hats followed. I mixed well in the pan and seasoned them with salt and pepper (I add pepper at the end). The fire was medium.

I covered the pan with a lid. Mushrooms leave a lot of water so at some point they will swim in the juice. After about 10 minutes I lifted the lid and let the stew drop a little. I tasted a piece of mushroom to see if it was made. I also added a little salt.

How does a mushroom stew thicken?

In a large cup I opened 1 teaspoon with a pinch of flour in 250-300 ml of cold milk. Pour the milk gradually, rubbing the flour well from the cup & # 8211 so as not to make lumps. I poured this mixture over the stew in the pot and mixed it well so that it was evenly distributed. Immediately create a thick white sauce that binds the stew. I reduced the fire to a minimum so that nothing would burn. If the sauce is too thick you can add a little more cold milk, directly into the pot.

The mushroom stew must be boiled (on low heat) for a few minutes to cook the flour. Ready! I put out the fire and pulled the pan off the stove. I gave him another drop of freshly ground black pepper. I quickly chopped a handful of fresh parsley and dill leaves and sprinkled them on top. What summer flavors! My mother only puts dill & # 8230 I put parsley and sometimes chives. I don't put garlic in this stew!

"Mushroom with mushroom" salad - handsome and delicious!

We present you a super tasty salad, very consistent and good-looking. Mushroom salad is one of the few snacks that will not only surprise guests with its incredibly beautiful and bright appearance, but will also satisfy even the most demanding gourmets.


- 1 jar of pickled mushrooms

- greens (green onions, parsley, dill)

- mayonnaise (or homemade mayonnaise)

Method of preparation

1. Boil the carrot. Grate it.

2. Cut the marinated cucumbers into thin slices.

3. Boil the chicken breast. Cut it into small pieces.

4. Boil the potatoes. Grate them.

5. Boil the eggs. Grate the eggs and cheese.

7. Grease a bowl or saucepan with oil and cover the entire surface with cling film so that its ends reach out of the mold.

8. Arrange the salad, alternating layers: mushrooms, greens, carrots, cucumbers, chicken breast, cheese, eggs, potatoes.

9. Grease all layers of salad with mayonnaise, except for the first two: mushrooms and greens.

10. Refrigerate the salad overnight.

11. In the morning, take the salad form out of the fridge. Cover the form with a plate and turn it upside down. Carefully remove the food foil.

Salad & # 8220Mushroom with chicken and chicken & # 8221 & # 8211 the most colorful, appetizing, tasty and original snack for the festive meal!

Decorate the holiday table with a colorful and very tasty salad! The salad & # 8220Poiana with mushrooms and chicken & # 8221 is a spectacular snack, with aromatic and consistent taste and original appearance. It sits in layers, is very airy and extremely tasty. We recommend that you include it in the holiday menu and amaze all your guests.


-200 g of mushroom mushrooms

-1 link of greenery of any type


1. Boil the chicken breast in salted water until ready. Then take it out of the pan and let it cool completely. Cut the chicken into cubes.

2. Clean the mushrooms, wash them and dry them with a napkin. Cut them into cubes or slices.

3. Peel the onion and cut it into cubes. Heat a frying pan with oil and fry the mushrooms with onions until they are ready. Season with salt and pepper and allow to cool.

4. Boil the eggs, let them cool, clean them and pass them through the small grater.

5. Put the hard cheese through the small grater. You can assemble the salad in a deep bowl.

6. Put the first layer of chicken and grease it with mayonnaise.

7. Then put the fried mushrooms with onions and grease with mayonnaise.

8. Third layer & # 8211 grated eggs and mayonnaise.

9. Sprinkle with grated cheese and grease with mayonnaise.

10. Cut the greens and place them nicely on top of the salad.

11. Cut the tomatoes in half and place them on top of the salad with the pulp down in the form of mushrooms.

12. Decorate & # 8220mushrooms & # 8221 with tomatoes with mayonnaise drops or small pieces of cheese.


The common ancestor of fungi and animals was probably a flagellated unicellular organism that lived more than a billion years ago. A discovery in an 850-million-year-old slate in Canada is sometimes interpreted as a mushroom fossil. Alleged discoveries in China and Australia, 1.5 billion years old, have yet to be confirmed as fungi. The first largely undisputed discoveries date from the Ordovician geological period and can be attributed to arboreal mycorrhizal fungi. Fossil fungi have also been found in amber, among other things, on well-known coal deposits in Scotland and England, in the late Triassic, carnivorous in Germany, and in remarkable biodiversity in Cretaceous and Tertiary Canadian and Baltic Canadian amber. In some of these discoveries are found mushrooms that attacked termites and nematodes, being closed by the resin together with their hosts. [1] [2] [3]

While the vast majority of fungi that appear today no longer develop flagella, flagellate spores or gametes appear during the reproduction of the species in the cluster. Chytridiomycota. The fungi probably left the water before the plants and colonized the land surface. Since the first known terrestrial plants did not yet have real roots, but obviously living in symbiosis with mycorrhizal arboreal fungi from the Glomeromycota division, it is assumed that these fungi made it hardly possible for the plants to colonize this land. Successful passage of plants would not have been possible without the symbiosis with sponges. [4]

Systematic Modification

About 100,000 species are known in the Fungi Kingdom. According to current estimates (2017), however, there are between 2.2 and 3.8 million of them. [5] The Kingdom is divided as follows: [6]

  • Class I: Phycomycota
  • Class II: Eumycota
    • Subclass 1: Ascomycota
      • Section a: Protoascomycetes sin. Saccharomycetales
      • Section b: Euascomycetes (Plectascales, Pseudosphaeriales, Sphaeriales, Pezizales)
      • Section a: Holobasidiomycetes
      • Section b: Phragmobasidiomycetes sin. Heterobasidiomycetes (Uredinales, Ustilaginales)

      Ontogenesis Modification

      Due to the lack of chromatophores, mushrooms are not suitable for assimilation.

      Some live as parasites or saprophytes on land or in freshwater, very rarely in the sea. Some species are not only heterotrophic for oxygen and nitrogen, but also for other active substances. Their fruiting body consists largely of hose-shaped branched cells, which often contain more than one haploid nucleus. Hyphae (walls, thin filaments) are composed mainly of chitin, only rarely of cellulose. The sum of the hyphae is called mycelium. Some single-celled organisms in the cluster Phycomycota, especially of Ascomycota, does not form mycelium. Eukaryotes Myxogastria sin. Myxomycetes, plasmodial viscous fungi, possess vegetative bodies formed completely differently. More or less all varieties can be grown.

      Another part practices a form of symbiosis between them and plants in which a fungus comes in contact with the fine root system of a plant, called mycorrhiza. Here there are varieties with transversely septate hyphae like others, where this differentiation is missing. In aseptic forms, the entire mycelium can be viewed as a single multi-nuclear cell (syncytium). Also the septate forms of Ascomycetes and many Imperfect fungi they must be seen as sincere. Transverse walls are formed in these organisms only for the separation of the reproductive organs. The transverse walls retain a central cell nucleus of variable size due to premature cessation of wall synthesis by incarnating centripetal. This pore allows not only a plasma contact of neighboring cells, but also the crossing of cell nuclei like other cellular organs. Only in Basiomycetes is there a classification into true cells, comparable to those of higher plants. The hyphae of the upper fungi can materialize during the formation of the fruiting body in a quasi-tissue. These species cannot be grown in general. [6]

      General characteristics of the Eumycota twig in brief Modification

      • Eukaryotic organisms
      • most are multicellular
      • heterotrophic organisms
      • populates any environment
      • nemotile
      • continuous growth
      • the presence of the cell wall
      • the cell membrane (when present) is made up of mycocellulose or mycosin
      • the presence of chitin, callus, etc. within the cell wall are completely missing
      • urea formation
      • multiplication by spores containing reserve substances: glycogen and fat droplets.

      Ultrastructure Modification

      To most representatives of the kingdom fungous the structure of the body is somewhat similar. Here are some common features:

      Fungi reproduce both asexually and sexually.

      Asexual reproduction Change

      In the case of fungi, asexual (vegetative) reproduction is very common. Multiplication does not occur through the formation of sex cells, but through the formation of agametes (spores that form a new organism without fusion with another cell) that some species even lack. These sponges are called Imperfect fungi. There are different types of spores, for example: [6] [7] [8]

      • Arthrospores (powdery mildew): are caused by the rupture of hyphae in individual cells.
      • Ascospores: are vessels in the form of an elongated sac, in which the meiosis of fungi takes place and in which haploid ascospores are formed, which in turn represent a form of spread to some types of fungi. Sporulation is often necessary to quickly generate offspring, for example to overcome periods of hunger.
      • Blastospores: form as protuberances at the tips of the hyphae or in other positions and mature from the base. It separates without the formation of septa. If blastospores form on minor axes, they are called sympodiospores.
      • Chlamydospores: immobile, with coarse walls, intercalation develops (restricted to certain areas) or by swelling of the hyphae heads, both inside the hyphae and through the so-called germination. Terrestrial and aquatic fungi can develop them under unfavorable living conditions.
      • Conidiospores: by constriction at the tip of certain fungal hyphae, the so-called conidiophores are formed, from which the conidiospores are subsequently released. They are exospores.
      • Porospores: with thick walls are formed individually or at the vertices through pores in the cell wall of the hypora carrying spores and can also be formed as chains that grow from the base to the tip.
      • Sporangiospores: they form endogenously in special hyphae, so-called sporangia (in Phycomycota), sac-like fruit containers, inside which sporangiospores develop.
      • Zoospores: are found only in aquatic fungi, being flagellated spores that develop endogenously in zoosporangia.

      Sexual reproduction Change

      The principle of sexual reproduction that does not produce identical offspring, unlike asexual reproduction, is the formation of spores (meiospores) genetically new compounds after cell fusion (plasmogamy), nuclear fusion (karyogamy) and cell division (meiosis).

      Mushrooms can form conidia with sexual spores. They are usually haploid, so they have only one simple set of chromosomes in their cell nuclei and only go through a short diploid phase with two sets of chromosomes during sexual reproduction. Two spores completely merge (including karyogamy, plasmogamy) and form a new diploid cell. Between them there is a phase with two nuclei in the fungi Basidiomycota and most fungi Ascomycota which is not known to other living things. In this phase, each cell contains two haploid nuclei of different "parental" origin. These processes are also possible alternatively, so that fungi can pass between haploid and diploid organisms, as well as between sexual and asexual reproduction. The course of sexual processes differs greatly in the different systematic departments of the fungi. Such varieties are called Perfect fungi. [9] [10]

      Fungus fungi Mucoromycota and Zoopagomycota they do not form fruiting bodies, but exist only as multi-nuclear mycelium. In them, the neighboring hyphae emit extensions, called gametangii, which combine in the shape of a yoke. The point of contact then swells, the separating cell walls dissolve and the multi-nuclear fusion product is isolated from the two gametangs by partitions. The diploid phase is achieved by fusing cell nuclei in pairs. [11] [12]

      Finally, it should be noted that the formation of fruiting bodies is associated with a considerable increase in metabolic activity, because they form considerably more proteins and nucleic acids than in mycelium and due to this, increased energy consumption is required, which is it also reflects in a corresponding increase in oxygen consumption. [13]

      Outline of reproduction types (possible) Change

      Mushrooms act as a decomposer of dead organic materials (saprophytes), feed as parasites on other living things or live in a reciprocal (mutualistic) symbiosis with plants (mycorrhiza) or together with blue-green algae (lichens). Due to the very efficient distribution of spores, they are practically everywhere where a suitable substrate is available and can generally use a very wide range of food sources. [14]

      • Saprophytes: there are on the one hand species that grow on rich soil, leaves, garbage, horse manure, etc. (which they feed on), on the other hand sponges that can break down and use lignin almost exclusively. They are also the most important users in the breakdown of cellulose, hemicellulose and keratin. Together with bacteria and small animal organisms, they form humus from organic waste. The importance of fungi in the degradation of lignin and especially of the very lignin-rich trunks of dead trees is highlighted in several ways. Only fungi, especially certain varieties of the Basidiomycota cluster, which are grouped under the name "white rot fungi" (a term used to describe the decomposition of wood by fungi, when they mainly decompose brown lignin and remain colorless cellulose), are able to decompose. effectively larger pieces of dead wood. These organic nutrients are converted to inorganic substances, such as carbon dioxide or nitrates. Unlike bacteria, some of which can capitalize to a limited extent on available products of already partially degraded lignin, fungi with their hyphae actively enter the wood, having the enzymes needed for complicated and energy-intensive degradation. Oxygen is absolutely necessary for this degradation process. Where this is not the case, the wood is stored for a long time, for example in peat bogs) and is finally transformed into coal for long geological periods. [15] [16]
      • Parasites: when a fungus parasitizes a plant, it enters its cells with specialized hyphae, which allow the parasite to enter its host tissues and absorb nutrients from them (eg species such as Armillariella on softwoods). They penetrate the cell wall, but leave the cell membrane intact (otherwise the cell plasma would escape and the host cell would die), wrapping it only so that it is now surrounded by a double membrane. This process allows the removal of nutrients from the plasma of the host cell. Parasitic fungi are often specialized for certain host organisms. To find the right ones, they developed different methods. First of all, they produce large amounts of spores, thus increasing the chance that some of them will reach compatible host plants. Fungi out of order Weather in Pucciniales (rust fungi) for example infest mainly stems and leaves. They have a complex life cycle, which often includes changing hosts. A number of representatives are of economic importance because they affect agricultural crops (e.g. Puccinia graminis on cereals, Puccinia striiformis on wheat or Melampsorella caryophyllacearum on silver fir). Other species have learned to spread effectively through insects that visit host plants. Thus, certain yeasts that live in nectar are transported from flower to flower. Spores Monilinia fructigena, the causative agent of fruit rot of fruit trees, are spread by wasps, which at the same time provide access to the fungus by gnawing the fruit. Species of the order Ustilaginales they can live saprophytically in the soil for years without host plants. An example is Ustilago maydis (corn fire): up to 12 years later, infectious mycelium was found in a field affected by it that immediately parasitizes freshly sown plants again. [17] [18] Animals and humans can also suffer from fungal infections when they come in contact with fungal spores of the order Dermatophytes, such as Microsporum canis infesting mainly dogs and cats (20%), rarely humans [19] or the well-known athlete's foot (Tinea pedis). [20]
      • Mycorrhizans: are included in many families of large fungi of the Basidiomycota cluster (eg Amanitaceae, Boletaceae, Cantharellaceae, Russulaceae, Suillaceae) where the mycelium of the fungus wraps around the roots of the trees as a mycelial sheath, penetrating not into the bark, but also into the bark. . But in much larger numbers there are very small fungi in the Glomeromycota division that form arboreal mycorrhizal associations, penetrating the cells of the bark. However, they are the most valuable mushrooms for nature. They form mycorrhizal associations with plants, transferring water and various inorganic substances, especially phosphates and minerals, to the roots, as the fine mycelium penetrates the soil closer than the suction roots could, receiving in turn carbohydrates, especially sugar, which it produces the plant through photosynthesis. Fungi could not live without this symbiosis because they are not able to produce organic matter. But in turn, some plants would survive very hard without the help of these fungi. There is a very close contact between the roots of the sponges and the roots of the trees. This better nutrition is especially noticeable in very poor soils. As for the tree fungi, it should be mentioned that sometimes they can prevent the growth of the plant. [21] [22]

      Orchids are an extreme case, many of which are already dependent on their fungal symbiotic partners when their seeds germinate under natural conditions. Some orchids, for example Neottia nidus-avis, do not contain chlorophyll and therefore cannot photosynthesize, but get all the nutrients from the fungus, which they thus parasitize. [2. 3]

      • Lichens: they have a special position. They are fungi that harbor unicellular blue-green algae as symbionts and are therefore photoautotrophic, ie they are not dependent on external food sources due to the photosynthesis of their symbionts. Unlike any of the partners alone, they can colonize extreme habitats. However, the mushrooms in question are difficult to viable without their symbionts, while the latter can thrive and isolate. For lichens, the advantage of symbiosis is that a much wider range of habitats opens up for them. [24]
      • Specifications

      - Marine and xerophilous species

      Mushrooms, especially from the Ascomycota cluster, are also widespread in marine habitats, ie in an extremely saline environment, being parasitic on plants and animals from the sea. They combat high osmotic pressure by properly enriching polyols (higher alcohols), mainly glycerin, but also mannitol and arabitol in the hyphae. The situation is similar to xerophilous molds and yeasts (extremophilic organisms that can live and reproduce in conditions with low water availability). They grow, for example, which can grow on pickled herring or marmalade. [25]

      Most fungi are aerobic organisms. But some are anaerobic, they can either manage temporarily without oxygen (optional anaerobic), for example yeasts that ferment under these conditions, living on sugar (for them much more efficient than with aerobic respiration), or even lost the ability to use it at all (mandatory anaerobic) as species of the family Neocallimastigaceae, which live in the rumen of ruminants being specialized in the use of cellulose. [26]

      Mushrooms can populate almost any living environment, subject to certain conditions, valid for most terrestrial species:

      • the presence of the organic substrate
      • lack of too much brightness
      • high temperature
      • enough moisture.

      For humans, fungi play both a positive and a negative role. See also below under "external links".

      There are species that are easy to identify, but others, where confusion is possible and sometimes with a fatal result. Some examples in detail:

      - The order Agaricales it is the most dangerous. Thus lethal species of the genus postponed (Amanita phalloides, Amanita verna, Amanita virosa) respectively quite toxic as Amanita gemmata, Amanita pantherina) or those of the kind Clitocybe with for example Clitocybe dealbata (+), Clitocybe fragrans, Clitocybe rivulosa (+) such as those in the genre Cortinarius (Cortinarius cinnamomeus, Cortinarius gentilis (+), Cortinarius orellanus (+), Cortinarius rubellus (+) or Cortinarius traganus), often have a great resemblance to edible varieties. Varieties of the genus Inocybe are all severely poisonous, while those of Gomphidius and family sponges Hygrophoraceae with all edibles. In addition, species declared edible are still collected in older mycological books, which in the meantime have proved as deadly as possible, such as Paxillus involutus or Equestrian tricholoma. Galerina marginata caused quite a few lethal poisons by confusing it with e.g. Flammulina velutipes or Kuehneromyces mutabilis, as and Pleurocybella porrigens.

      - The order Bulletins includes species with white to yellowish pores (greenish-yellow) and others with reddish to red pores. In those with open pores there are no toxic smiles, but some are inedible due to the bitter taste (Boletus calopus, Boletus radicans, Tylopilus felleus). In those with red pores a confusion of edible species with poisonous ones, but not lethal, is quite slight, as for example with Boletus lupinus, Boletus rhodoxanthus or Boletus satanas).

      - The order Cantharellales does not know inedible or even toxic mushrooms.

      - The order Polyporales knows mostly edible mushrooms. Some species cannot be eaten, being bitter or hard.

      - The order Russulales has its own rules. For the genres Lactarius, Lactifluus and Russula it matters, that all sponges without an unpleasant odor such as a sharp or inconvenient taste are edible. Even some of those hot ones could be eaten. [27] [28]

      - The twig Ascomycota knows very toxic mold fungi (Hypomyces chrysospermus, Serpula lacrymans), but also for example very useful yeast. As for families with larger mushrooms it can be said that Morchellaceae-they are all edible, but Helvellaceae-they have poisonous or suspicious species among them, not always easy to identify, being thus only something for connoisseurs.

      You can see more details on the description page of the mushrooms.

      These mushrooms contain psychotropic substances such as psilocybin, psilocin, muscimol or ergot. The best known are psilocybin-containing fungi. Their effects are sometimes compared to those of LSD. These include exotic species, such as Psilocybe cubensis but also native species, such as Mycena pura, Pluteus salicinus or Psilocybe semilanceata. Amanita muscaria and Amanita regalis contain ibotenic acid and the toxic and psychotropic muscimol derivative, much more effective in the dry stage. Both substances are classified as delusional. [29] In addition to other toxic substances, Claviceps purpurea it also contains ergot. [30] Psychoactive mushrooms have had and still have a spiritual significance as entheogenic substances for various indigenous peoples. [31] Inexperienced mushroom pickers risk picking mushrooms that contain these substances. Unfortunately, many young people also experiment with these sponges without thinking about the harmful effects on health.

      In the world, there are over 100 species of mushrooms used for therapeutic purposes, especially in China and Japan. They contain proteins, amino acids, vitamins, minerals and many other active microelements, becoming adjuvant agents in the complementary therapies of many diseases. [32] In Europe and North America, mushrooms have also been used for medicinal purposes since the early twentieth century. Drugs like the antibiotic penicillin are made from mushrooms. Other fungal metabolites lower cholesterol or help with malaria (Metarhizium pingshaense genetically engineered). [33]

      - A large role is played by the mass cultivation of large edible saprophytic and parasitic fungi. The best known are Agaricus bisporus, Auricularia auricula-judae, Lentinula edodes, sin. Lentinus edodes and Pleurotus ostreatus. [34] .

      - Among single-celled mushrooms, sugar yeasts of the genus Saccharomyces, especially baker's yeast Saccharomyces cerevisiae, But and Saccharomyces bayanus, Saccharomyces ellipsoides and Saccharomyces uvarum (there are over 1,500 species), are the best known mushrooms useful in this field. They produce alcohol and carbon dioxide by alcoholic fermentation and are used to bake a dough, in the preparation of beer, in the production of wine, in other alcoholic beverages such as certain (also low-alcohol) products of curdled milk (eg kefir). . [35] Yeast used today is usually grown, produced biotechnologically, but the one that lives naturally on the surface of grapes is still used in many cases, especially in wine production. In addition to lactic acid bacteria, the dough used in baking bread also contains yeast. [36] Mold fungus Botrytis cinerea it also plays a role in wine production. In cool, humid autumn weather, it causes rot on the grains, which causes the grain to pierce the skin. Later, they lose water, leaving behind a higher percentage of solids, such as sugars, fruit acids and minerals, resulting in a more concentrated and intense final product. Yquem Castle is the only Premier Cru Supérieur, largely due to the susceptibility of the vineyard to the so-called noble rot. [37] Pe de altă parte, ciuperca este foarte dăunătoare pentru de exemplu căpșuni sau roșii. [38]

      - Multe tipuri de mucegai (Penicillium candidum, Penicillium camemberti, Penicillium roqueforti, Penicillium glaucum etc.) joacă, un rol important în procesul de maturare a produselor lactate, în special a produselor lactate acre și a brânzeturilor (de ex. Blue Stilton, Gorgonzola, Roquefort, infestate cu mucegaiul albastru sau Camembert și Brânză de Brie cu cel alb). [39] [40] În contrar, putregaiul de pâine Rhizopus stolonifer care dăunează și de exemplu cartofii dulci căpșunii, papaya, prunele sau roșiile este foarte toxic pentru om și animal. [41]

      Cel mai mare post sunt ciuperci saprofite și parazite cultivate. Agaricus bisporus este cel mai important burete comestibil cultivat în întreaga lume. El a fost crescut pentru prima dată la Paris de Olivier de Serres (1539-1619) pe vremea regelui Ludovic al XIII-lea al Franței. Au urmat Agaricus bitorquis, care efectuează carne mai tare precum șampinionul brun, derivat din Agaricus silvaticus. [42] [43] Agaricus subrufescens sin. Agaricus blazei este un șampinion cultivat în Orientul Îndepărtat și America de Sud datorită proprietăților medicinale vestite, ce i se atribuie din vechi timpuri, între altele împotriva cancerului. El se folosește în medicina alternativă. [44] Dar dovezi științifice lipsesc până astăzi. [45] La nivel mondial s-au produs circa 1,5 milioane tone ciuperci anual (2011). Pe plan european se produce aproximativ 60% din această cantitate, adică în jur de 900.000 tone, principalele țări producătoare de ciuperci fiind Franța, Polonia, Italia și Ungaria. Dintre toate speciile de ciuperci, românii preferă specia Agaricus (Champignon), în timp ce în străinătate este mult mai apreciată specia Pleurotus, [46] iar în Asia de Est soiurile Mu-Err și Shiitake.

      Mulți bani se fac de asemenea cu pulberi, tincturi și capsule din „ciuperci medicinale”. Dar efectul este îndoielnic. [47]

      Poiana cu ciuperci - Rețete

      Ingrediente pentru SALATĂ POIANA CU CIUPERCI :

      430 grame ciuperci marinate
      300 grame piept de pui
      150 grame castraveţi muraţi
      150 grame caşcaval
      4 potatoes
      3 carrots
      100 grame ceapă verde
      30 grame pătrunjel
      300 grame maioneză

      Instrucţiuni pentru SALATĂ POIANA CU CIUPERCI :

      Fierbeţi pieptul de pui în apă cu sare, lăsaţi la răcit, apoi tăiaţi cubuleţe.
      Fierbeţi cartofii şi morcovii şi daţi prin răzătoare cu găuri mari.
      Tăiaţi mărunt ceapa verde şi pătrunjelul.
      Tăiaţi felii castraveţii muraţi.
      Asamblaţi folosind o formă de cofetarie cu inel cu sistem de strângere/desfacere în care puneţi o folie alimentară la bază.
      Puneţi primul strat de ciuperci cu capul în jos.
      Puneţi următorul strat ceapă verde şi pătrunjel.
      Puneţi următorul strat de cartofi şi ungeţi cu maioneză.
      Puneţi următorul strat de castraveţi muraţi.
      Puneţi următorul strat de morcovi.
      Puneţi următorul strat de carne şi ungeţi cu maioneză.
      Puneţi următorul strat de caşcaval dat pe răzătoare cu găuri mari şi ungeţi cu maioneză.
      Puneţi salata la frigider până a doua zi.
      Intoarceţi forma cu salată pe o farfurie de servire ( partea superioară va deveni baza salatei) , scuturaţi bine până se desprinde de pereţii tăvii şi îndepărtaţi folia alimentară.

      Salata Poiana cu ciuperci

      Salata Poiana cu ciuperci, o salata foarte gustoasa si aspectuoasa, perfecta pentru o masa festiva, dar ideala si pentru o masa in familie.

      • 1 borcan de 750 g de ciuperci intregi
      • 1 chicken breast
      • 2 potatoes
      • 2 carrots
      • 5-6 catraveti murati
      • 5-6 linguri de maioneza
      • 50 g grated cheese
      • 3-4 fire de ceapa verde
      • green parsley

      Mod de preparare salata Poiana cu ciuperci.

      Mai intai curatam cartofii si morcovii si ii punem la fiert. Pieptul de pui il fierbem separat in alta cratita.

      Ciupercile le dam intr-un clocot ( le punem la fiert max. 15-20 de min).

      Pe o farfurie plata punem folie alimentara, apoi punem un cerc de la forma de tort cu peretii detasabili.

      Punem prima data ciupercile ( alegem ciperci cam de aceeasi marime) si presaram peste ele ceapa si patrunjelul tocate marunt.

      Adaugam un strat de cartofi dati pe razatoarea mare, presam usor cu lingura si apoi punem 2-3 linguri de maioneza si o intindem bine.

      Venim cu urmatorul strat de castraveti tocati mai mari sau taiati rondele, iar urmatorul strat il punem de morcovi dati pe razatoarea mare. Punem apoi piept de pui tocat cat mai mic. Punem iarasi maioneza si presaram cascaval dat pe razatoare.

      Presam usor cu o lingura dupa fiecare strat de legume.

      Dam salata 2-3 ore la rece, apoi punem un alt platou deasupra cercului in care am asamblat salata si o rasturnam pe acel platou. Va rezulta o salata foarte aspectuoasa.

      Salată cu ciuperci prăjite cu file de pui

      Un fel de mâncare care merită să fie iubit. Salată delicioasă, masă festivă complementară sau prânz casual.

      Ingrediente pentru salată:

      • 1-2 bucăți de carne (file de pui)
      • șampițe (proaspete) – 300 g
      • oua de pui – 4 bucati
      • brânză tare – 100 g
      • ulei vegetal – 2 linguri
      • maioneză – 100 g
      • salt & # 8211 to taste.

      Timp de gătit – 40 de minute.

      Conținut caloric – 150 Kcal / 100g.

      Se fierbe carnea de pui în apă sărată. Când fileul este gătit – nu scoateți din bulion. Carnea ar trebui să se răcească în ea. Tăiați carnea în felii subțiri. Ciupercile tăiate în felii mici (tăiate mai întâi pe jumătate și apoi pe plăci).

      Se încălzește tava și se toarnă uleiul de floarea-soarelui. Curățați ciupercile timp de 5-6 minute, în timp ce amestecați constant. Ciupercile ar trebui să fie de aur, moale și parfumate. Dar nu le prăjiți prea întunecate. În timpul prăjirii, puteți adăuga câteva sare la gustul dvs..

      Se fierbe ouăle, apoi se separă gălbenușurile de proteine. Se toarnă gălbenușurile pe o răzătoare și se amestecă cu carnea. Proteinele sunt de asemenea frecate și amestecate cu ciuperci. De asemenea, adăugăm la ciuperci maioneză – obținem o masă groasă omogenă.

      Apoi, “construi” salata. Răspândiți ciupercile într-un vas plat și presați-le ușor. Apoi – greutatea puiului. Nivelul stratului. Se presara cu brânză rasă pe partea de sus. Puteți decora cu verdele. Mâncarea poate fi servită imediat, nu trebuie să insiste și să se înmoaie..

      Demult căutam această rețetă de salată de morcov. Cea mai gustoasă și cea mai reușită!

      Vă prezentăm cea mai reușită rețetă de morcov în stil coreean. Această gustare delicioasă nu trebuie să lipsească de pe masa de sărbătoare. Se prepară extrem de rapid, nu necesită ingrediente sofisticate, dar este incredibil de gustoasă, foarte aromată, savuroasă și crocantă. Morcovul coreean merge de minune cu bucate din carne.


      -un vârf de cuțit de piper roșu măcinat

      -1/2 pahar de ulei de floarea soarelui


      1. Spălați morcovii, curățați-i și dați-i prin răzătoarea mică sau prin răzătoarea specială pentru morcovul coreean. Puneți morcovii într-un bol adânc și lăsați-i să stea timp de 3-4 ore, ca să lase suc.

      2. Faceți o adâncitură în mijlocul morcovilor rași și adăugați sarea și piperul. Nu amestecați.

      3. Încălziți uleiul în tigaie până va apărea un pic de fum și turnați-l în adâncitură, nu amestecați. Acoperiți bolul cu capac și lăsați să stea timp de 10 minute.

      4. Apoi luați capacul și amestecați. Adăugați o priză de coriandru măcinat, sosul de soia, sucul stors de lămâie și usturoiul pisat, amestecați încă o dată.

      5. Puteți servi salata imediat sau o puteți acoperi cu capac și s-o lăsați timp de 10-15 minute. Ca rezultat veți obține o gustare uimitoare cu aromă nemaipomenită.

      Video: Partysalat-Pilzwiese mit Hühnerbrustfilet