Raw champignons: can you eat them, benefits and harms, reviews, recipes

Eating champignons raw, using them in culinary recipes, making preparations for the winter is a choice of personal preferences; in any case, the mushrooms retain their taste and nutrients. They are distinguished by high nutritional value, do not contain toxic compounds, and bear fruit for a long time and abundantly in the natural environment. Suitable for any type of processing.

Only fresh and young champignons are consumed raw.

Is it possible to eat raw champignon mushrooms?

Champignons are one of the common types of mushrooms used for artificial cultivation.They go on sale freely, the price offer is affordable for any family budget. In the wild they produce a bountiful harvest and bear fruit for a long time.

There is no bitterness in the taste, the fruiting bodies have a pleasant mushroom aroma, so raw champignons can be eaten. After hot processing, mushrooms lose some of their beneficial microelements and vitamins, and their energy value becomes lower. Raw fruiting bodies are much healthier for the body.

What are the benefits of raw champignons?

Fruiting bodies are rich in vitamins, macro- and microelements necessary for the full functioning of all body systems. Champignons are high in protein and low in calories. Protein is not inferior to proteins of animal origin in its set of amino acids, and allows maintaining energy balance in tissue cells during a vegetarian or dietary diet.

Composition and calorie content of raw champignons

The composition of champignons is quite diverse; per 100 g of fruiting body there are:

Indicators may vary slightly depending on the composition of the soil, environmental condition and lighting. Some of the elements disintegrate after heat treatment, so raw champignon mushrooms are healthier.

Eating raw mushrooms is recommended for overweight people. Nutritional value of the product:

• water – 90%;
• proteins – 4.5%;
• fats – 1%;
• carbohydrates – 2%;
• dietary fiber – 2.5%.

The benefits of raw champignons for humans

Eating unprocessed mushrooms has beneficial effects on health. Fruiting bodies affect the body as follows:

1. Improve the functioning of the digestive system by promoting the growth of beneficial bacteria in the intestines.
2. They have antibiotic properties, inhibit growth and destroy pathogenic microorganisms.
3. Normalize hormonal levels.
4. Restore liver cells.
5. Reduce cholesterol levels and prevent the development of atherosclerosis.
6. Stimulates the functioning of the nervous system and brain.
7. They have an antiseptic effect.

Field champignon is a medicinal species that is used in traditional medicine recipes.

The benefits of raw champignons for weight loss

Champignons are eaten raw during a strict diet. The main advantage of the species is its high concentration of protein with a minimum amount of fat. Plant fibers remove toxic compounds and waste from the intestines, metabolic processes proceed faster.

If you are overweight, most products are contraindicated. Eating raw champignons will help replenish the supply of essential microelements and proteins. These mushrooms satisfy hunger well and for a long time, without overloading the body with extra calories.

Which champignons can be eaten raw?

In Europe and Russia, brown (royal) and double-ringed champignons are cultivated. These are the ones they buy in supermarkets. They are suitable for eating raw.

Of the wild mushrooms, you can eat common, meadow or field champignons raw.These are different species, similar in appearance. They are equivalent in nutritional value and have the same distribution area.

The large-spored champignon is larger in size, the surface of the stem and cap is completely covered with small scales. This is one of the popular types for raw consumption.

The mushroom has a weak taste, but a pronounced almond smell

The danger is posed by its poisonous counterpart - the yellow-skinned champignon. It differs from the edible species by its yellow color along the edge of the cap and a dark brown pronounced spot in the center. At the base of the stem the flesh is lemon or bright yellow.

The mushroom has a pungent smell of phenol

What happens if you eat raw champignons?

Only fresh champignons can be eaten raw. If such a desire arises during collection, the mushrooms will not bring anything but good, only the protective bitter film must be removed first. You should not eat overripe specimens, because when decomposed, the protein releases toxic compounds and can cause poisoning.

Selection rules

Champignons grown in greenhouse conditions are safer. When choosing, pay attention to the collection date. If the mushrooms are more than 48 hours old, it is better not to eat them raw. Fruit bodies should be elastic, without damage, dark spots and mold fragments. A quality product has no smell.

The crop is harvested only in ecologically clean regions. Fruit bodies absorb and accumulate not only useful substances, but also heavy metals and carcinogens; eating such champignons raw is extremely dangerous; heat treatment is necessary.

Do not collect mushrooms near industrial enterprises, highways, city dumps and gas stations. Harvesting along the edges of fields treated with herbicides is not recommended.

The toadstool has a greenish tint to the surface of the cap, and at the base there is a tuberous formation - a volva.

The taste of the pale toadstool is pleasant; young fruiting bodies have a sweetish smell; old ones have a sickly sweet smell.

How to eat raw champignons

You can eat champignons raw immediately after processing:

1. To get rid of insects, particles of dry grass and leaves, wild mushrooms are placed in lightly salted water for 10 minutes. For greenhouse specimens this measure is not needed.
2. Cut off the bottom of the stem and remove the protective film from the cap.
3. The fruiting bodies are washed and placed on a napkin to remove water.

Can be cut into pieces (according to the recipe) or eaten whole.

Recipes for dishes with raw champignons

According to reviews, raw champignons go well with fresh vegetables, herbs and spices. They do not have a dominant smell or taste, so they can be used in combination with ham or cheese. Mushrooms have proven themselves well in salads with pickled or pickled cucumbers.

Mushroom salad with Chinese cabbage

To prepare a healthy dish, you will need the following ingredients:

• mushrooms – 300 g;
• Chinese cabbage – 300 g;
• spices and salt - to taste;
• lemon – 1 pc.;
• garlic – 1 clove;
• soy sauce.

Recipe:

1. The cabbage is finely chopped, crushed, and all the spices are added.
2. Champignons are cut into slices and combined with cabbage.
3. The garlic can be chopped or crushed.
4. All ingredients are combined and a little soy sauce is added on top.

Place in a dish and pour over juice from ½ part of the citrus.

Mushroom salad with cheese and ham

Ingredients needed for the salad:

• mushrooms – 200 g;
• processed cheese – 100 g;
• ham – 100 g;
• boiled egg – 3 pcs.;
• boiled potatoes – 2 pcs.;
• boiled carrots – 2 pcs.;
• green onions - 5 feathers;
• mayonnaise – 1 pc.;
• salt - to taste.

The salad should be multi-layered, with a little salt and mayonnaise added between each layer.

Step-by-step cooking process:

1. Potatoes are finely chopped or crushed using a grater.
2. Chop the onion.
3. Grate boiled eggs.
4. Cut raw mushrooms into thin strips.
5. The ham is made into cubes.
6. Chop carrots.
7. Grate the cheese.

The top layer is poured with mayonnaise and decorated with a sprig of cilantro or parsley.

Salad with mushrooms and pickles

A quick and cost-effective recipe with a minimum set of ingredients. List of required components:

• boiled potatoes – 4 pcs.;
• pickled cucumbers – 4 pcs.;
• raw champignons – 4 pcs.;
• onion – 1 head;
• olive oil – 1 tbsp. l.;
• allspice and salt - to taste.

All vegetables are cut into equal parts, combined, spices and oil are added.

Salad with mushrooms, tomatoes and avocado

Ingredients needed for the salad:

• raw mushrooms – 6 pcs.;
• avocado – ½ fruit;
• tomato – 1 pc.;
• lemon juice – 1 tbsp. l.;
• lettuce - 1 bunch;
• salt, pepper - to taste;
• mustard oil – 1-2 tbsp.

All ingredients are cut into large pieces, spices and oil are added, and sprinkled with lemon juice.

Mushroom salad with tomatoes and cucumbers

Tomato and cucumber salad is present on almost everything on the summer menu. It is made with the addition of all kinds of spices, garlic, onions and herbs.

Mushroom salad with tomatoes and cucumbers differs from the classic one by an additional component - raw champignons. They are taken in the same quantity as vegetables. Parts of the fruiting bodies are cut thinner and slightly smaller in size.

Sandwiches with mushrooms, tomatoes and herbs

Cold sandwiches with tomatoes and champignons

You can make sandwiches using the following recipe:

1. Toast the bread in a toaster; if you don’t have household appliances, you can do it in a hot, dry frying pan.
2. Spread cream cheese on top.
3. Place thin slices of tomatoes.
4. Then add mushrooms.

Salt, pepper and garnish with herbs.

How to eat raw champignons correctly

Any dish made from raw champignons is healthy if you do not overuse it. For the stomach, such food in large quantities is considered heavy. Some chemical compounds are poorly broken down and excreted from the body, which negatively affects digestion.

An adult portion is 120-200 g.

Terms and rules for storing raw champignons

Mushrooms that are picked no later than two days ago are suitable for consumption raw. Fruiting bodies will be stored longer, but they can only be used after hot processing.

Self-collected specimens are not washed before storage; you can cut off the lower part of the stem if it is dirty and remove debris from the surface. The fruiting bodies are placed in a container and covered with cling film so that the moisture does not evaporate and the mushrooms are not saturated with the smell of the food. It is better to buy champignons in a tray covered with film. Store at a temperature of +3-50 C (in the refrigerator).

Restrictions and contraindications

The benefits of raw champignons are beyond doubt, but they can also be harmful to digestion if consumed in excess. There are also a number of restrictions for medical reasons, which include:

• metabolic disorder;
• allergy to mushrooms;
• gastritis and irritable bowel syndrome;
• low or high acidity;
• pancreatitis.

Mushroom dishes are not recommended for women during lactation and small children.

Conclusion

You can eat raw champignons in limited quantities and only fresh. Mushrooms are low in calories, so they are included in weight loss diets.

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