Sauteed Mushrooms

Sauteed Mushrooms

Sauteed Mushrooms

Sauteed Mushrooms


If you like mushrooms, you probably tried many of their species. Rather unusual and specific luteus. But of them can cook a lot of delicious dishes.

The composition of the

The composition of the oil include many useful substances: cellulose, proteins, carbohydrates, amino acids, potassium, iron, phosphorus, zinc, manganese, vitamins of D group, as well as the PP, a and C.


Useful properties like:

Fungi are plant source of proteins needed for normal muscle function, as wellas being the building blocks of many tissues of the body. Moreover, such components are assimilated almost completely.

The masljatah contains a large number of b vitamins that are, firstly, to take part in many metabolic processes, secondly, normalize the functioning of the nervous system.

These fungi are able to normalize the hemoglobin level and even improve blood composition.

Butter mushrooms are useful for digestion. Hudejushhim also be used butter, because in 100 grams of such mushrooms only about 20 calories. In addition,they accelerate the metabolism.

Data mushrooms are useful for the cardiovascular system, because they contribute to the strengthening of the cardiac muscles and vascular walls.

It is worth noting the expressed antioxidative properties to neutralize the effects of free radicals and thereby prevent the development of cancer and slow down the aging of tissues.

There are some contraindications. So, it’s not worth giving masljata children under 78 years. You also need to exercise caution in certain diseases of the digestive tract. And collected about factories or roads may cause poisoning.

How to choose butter?

To make the dish turned out delicious, you choose quality mushrooms. When buying pay attention to the following points:

The size of the mushrooms. It is better to choose butter medium size, as larger ones usually are old and may contain harmful toxic substances. Cap diametermust not exceed 56 inches.

Color. The CAP is usually light brown or red hue. The area under her leg and lighter, beige.

On the CAP there should be a sticky substance that resembles an oily slime. It will say that butter fresh.
The smell must be mushroom, rather than gnilostnym.
On the surface the mushrooms should not be black stains or damage.


  • 700800 grams fresh mushrooms
  • carrot
  • 1 head onion
  • two cloves garlic
  • 200 ml cream
  • dill
  • butter for frying
  • pepper and salt


Onion Peel, cut small cubes or semicircles. Carrots carefully wash, rub on medium or grater (you can just chop). Butter mushrooms should be thoroughly cleaned, remove the mucus. Next, slice them in any way.

In a frying pan with high walls and thick enough bottom heat the oil. FRY for 2-3 minutes, the onions and carrots. Next, add the mushrooms and saute all five to eight minutes. Add the garlic and Cook all the ingredients for approximately a minute.

Next, pour into pan, cover with sour cream her cover, simmer the dish and twenty minutes. At the end add chopped dill, pepper, salt. Stir everything. After a minute or two the fire switch off.

These mushrooms will be an excellent side dish for White Wine Veal

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2 комментария to “Sauteed Mushrooms”

  1. Monica:

    You have a lot of interesting vegetarian cooking recipes! I will definitely prepare this nice food recipes

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