It is known that oyster mushrooms and champignons are leaders among mushrooms for eating. These are mushrooms with unique taste, unpretentious in the process of preparation, cook quickly, do not differ in high cost. But some people prefer mushrooms, while others, on the contrary, oyster mushrooms. Our article will tell you which mushrooms are better.

Champignons (short description)

Champignon - agaric, belonging to the family of Champignon. The word "champignon" in the literal translation from French means a mushroom that grows on soil fertilized with manure, organic and forest humus. Found on the bark of a windbreak and anthills. Champignons in the world mushroom production occupy a leading position (up to 80%).

Did you know? At useful mushrooms have a pleasant aroma, while poisonous ones have a not pleasant smell.

Over 70 world countries artificially grow this culture. The first place in champignon cultivation is occupied by the United States of America. Their part is a quarter of the world volume. France is inferior to the United States, but there they have been growing these mushrooms for several centuries. Mushrooms are grown in other countries, but their volumes are small. The industrial substrate for growing these mushrooms consists of straw and horse manure.The average yield is up to 15 kg per square meter. As early as the 17th century, Italians on the pastures gathered land with mycelium and transplanted them into well-fertilized soil. In the Russian Empire, the mushroom migrated in the XVIII century, it began to be grown for amateur purposes. Industrial production was established in the 19th century. A separate contribution was made by a peasant named Osinin, who built the first mushrooms.

E. Grachev - gardener, seriously engaged in mushroom cultivation, formulated his techniques in the cultivation of mushrooms, created a special technique that is used in our time. The peculiarity of champignons is that in addition to consumed in processed form (pickling, frying, cooking, canning), they are eaten raw. Dry mushrooms and their powder are also used for culinary purposes..

Oyster mushrooms

Tasty and healthy mushroom representative of the Oyster mushroom (Pleurotus) family - oyster mushrooms. They develop on substrates from dead plants, on trees. Of these, lignin and cellulose are metabolized. In nature, found on dried tree trunks. By nature oyster mushrooms - predatory mushrooms. With nematoxin in their composition, they are able to digest and cause paralysis of certain types of cavity worms. Because of this, worminess is practically absent in them.The shape of the cap for mushrooms is unusual, bizarre. It can be white, gray, less often brown, violet or brown colors. It is rounded, with a dense, fleshy content. The shape of the mushroom is somewhat reminiscent of an ear shell, the edges of which are wrapped. Later they are leveled, acquiring a flat shape with wavy edges. The surface of the hat is smooth to the touch. The leg is short, white or grayish, about 3 cm high, smooth, in the shape of a cylinder, it is curved and expands from bottom to top.

Important! Edible mushrooms must undergo heat treatment.

Juicy mushroom pulp, dense in structure. Oyster mushroom grows on rotten stumps, dead trunks, in rare cases found on dying trees. Birch, willow and aspen are those trees on which she prefers to settle. Mushrooms are easily bred on an industrial level, as they are not whimsical to care for. Litter for them are sawdust, straw, paper, vegetable husk. Oyster mushrooms in nature appear in the fall, because they love the low temperature, although they can be found in the cold summers.

Similarities and differences

• When comparing oyster mushrooms and champignons, I would like to note such general useful qualities as:
• are dietary products, incorporating many healthy proteins, fats and carbohydrates;
• even diabetics eat them, because they lack fats and sugar, which are contraindicated for them;
• low-calorie, so they are consumed in the diet.

• Distinctive qualities of champignons:
• they contain a lot of organic acids and fats;
• contain more than two dozen amino acids and many vitamins.

Did you know? Worm mushrooms should not be eaten in any case, because they already contain harmful or toxic substances.

• Distinctive qualities of oyster mushroom:
• they contain mineral salts that are beneficial to the human body;
• contain such a complex of vitamins as meat, but the calorie content is lower;
• remove radionuclides from the body;
• not whimsical in the process of growing;
• are too fragile; during transportation they may lose their presentation;
• obligatory heat treatment is required before eating.

The high content of vitamins, trace elements, protein in mushrooms allows you to make them the basis for diet food. Their use strengthens the body, makes it resistant to harmful environmental factors.

Nutritional value and calorie content

Fresh oyster mushroom is a nutritious, healthy, low-calorie product. The chemical composition of mushrooms is maximally comparable to dietary meat. Favorite product of vegetarians, because an alternative substitute for meat of animal origin.

Important! Edible mushrooms can also be poisoned with exacerbation of the gastrointestinal, hepatic and pancreatic diseases.

Oyster mushrooms contain (per 100 g of product):

• fats - 0.3 g;
• proteins - 2.5 g;
• carbohydrates - 6.5 g.

The nutritional value is 38 kilocalories in one hundred grams of mushrooms. Mineral salts are also part of the fungus. Low calorie product, high content of amino acids and protein, allows it to be consumed by overweight people. Oyster mushroom includes vitamins (groups B, C, E, D, PP), enzymes, minerals (potassium, iodine, calcium, iron).The main feature of the preparation of this product is that mushrooms are cooked when exposed to high temperature.The chitin in them is destroyed only with careful heat treatment. Champignon is a good and healthy mushroom. Comparison of nutritional and taste with mushrooms of other species gives it a clear advantage. This is a high content of minerals (phosphorus, potassium, manganese, copper, calcium, zinc, iron, selenium), a significant amount of amino acids, vitamins (groups B, E, PP, D).

Did you know? It is categorically impossible to reheat and eat already cooked mushrooms, because there is a high probability of the appearance of a pathogenic environment in them.

Champignons contain in the composition (per 100 g of product):

• fats - 1.0 g;
• proteins - 4.3 g;
• carbohydrates - 0.1 g.

The nutritional value of mushrooms is 27 kilocalories per hundred grams of mushrooms.. The protein found in mushrooms is easily digestible, an alternative substitute for animal protein. Champignons contain antioxidants that prevent the development of cancer.

Taste and culinary applications

Champignons have a pleasant taste. They are very juicy and easy to prepare. Significant heat treatment for their cooking is not needed, they can even be consumed raw. Preparing for food in raw form involves thorough peeling and rinsing with running water, as well as cutting them into small pieces. After that, they are mixed with other components of salads or cold appetizers.

Champignons are also used in heat-treated form. Soups are cooked from them, baked in julienne in the oven, stews, various fillings, pastes, sauces are prepared. Fried, boiled, pickled, baked, stewed, grilled champignons - this is very tasty.

Important! At signs of mushroom poisoning, before the arrival of an ambulance, it is necessary to do a gastric lavage so that the poison is not actively absorbed into the blood. To do this, drink at least 2 or 3 glasses of water (you can soda) and induce vomiting.

Oyster mushroom is a delicious mushroom, but its preparation requires careful heat treatment. Unlike champignons, it is strictly forbidden to eat raw. Mushrooms are fried, boiled, stewed, pickled, salted. In European cuisines, they are added to the main dish to give a special flavor. It goes well in meat and game dishes, it is better not to add to fish dishes.

What is better to make from champignons, and what from oyster mushrooms (cooking methods)

Champignon - a mushroom, the preparation of which does not require special skills. It is eaten even raw, and heat treatment takes a few minutes.

Methods for making champignons:

1. Pickled. To make pickled mushrooms, they are cut in half or in four and poured with marinade with red or green sweet peppers salad dressing, which includes parsley, lemon juice and vegetable oil. Mushrooms in this form are eaten as a snack or used as an ingredient for salads, side dishes.
2. Skewers of vegetables and mushrooms. Whole mushrooms are strung with pieces of vegetables on a skewer. Bake in the oven until golden brown. Serve with any hot sauces. Decorate with greens on top.
3. Mushroom sandwich. Stew in vegetable oil, peeled and chopped champignons, with chopped onions. Cut the bread loaf or buns for sandwiches in half. On one side, put a layer of finely chopped meat, you can replace the sausage or ham, then a layer of mushrooms with onions, sprinkle with grated cheese on top. Put this part of the loaf in the microwave or preheated oven so that the cheese melts. Remove from the oven and cover with the other part of the roll or loaf.
4. Champignon side dish. Choose small mushrooms and stew whole in butter with garlic. Add spices to taste, salt. Sprinkle with grated cheese. Perfect as a side dish for pasta or meat dishes.
5. Mushrooms cutlets. Make stuffing, like cutlets. Raw or slightly stewed in butter whole mushrooms, take and put in the middle of the patties, so as not to peek. Fry like cutlets on both sides in a pan.
6. Boiled potato salad. Cut peeled, cooled potatoes in “uniforms” into cubes. Raw mushrooms cut into two or four parts. Grind bacon or ham. Mix, season with sour cream, salt and pepper. Sprinkle chopped chives on top.
7. King omelet. If you add chopped champignons to the traditional recipe, then you get an omelet with an unusual taste.

   Video: omelet with champignons
8. Raw or stewed champignons can be added to the prepared dish.to give a unique taste. They are suitable for vegetable soups, meat dishes, sauces.
9. Champignons for any occasion. Stew mushrooms with onions, cool and put in a food container. Store in the refrigerator, apply as needed.
10. BBQ of mushrooms on the grill. Combine in equal proportions hot ketchup and mayonnaise, salt to taste. Dip each mushroom in this sauce and string on a skewer. Cook on charcoal until golden brown.

    Video: champignon kebab recipe

Oyster mushroom is a delicious mushroom, but its preparation requires careful heat treatment. If the oyster mushroom is dried or frozen, then it can not be washed, and when it is cooked immediately, it is washed. This mushroom is fried, boiled, pickled and salted, prepared for the winter, or included in the daily diet.

Methods for making oyster mushrooms:

1. Harvested for the winter. Put in a metal container 2 kg of oyster mushroom. Pour water (1 liter). Boil. Add to it 2 tbsp. l sugar, 3 tbsp. vegetable oil, 4 tbsp. salt, 1 teaspoon of dill seeds, 5 bay leaves, 4 cloves of garlic, 10 pieces of black pepper and 4 pieces of cloves. Boil for about 10 minutes, removing plaque. Pour vinegar 6 tbsp. (9%) and still boil for twenty minutes. Allow to cool for 20 minutes. After that, lay out on the banks. Pour marinade and add one and a half tablespoons of sunflower oil to each jar. Cover and refrigerate after complete cooling. You can use them up to 4 months. Mushrooms are ready for use in a day.

   Video: pickled oyster mushrooms for the winter

2. Fried oyster mushrooms for winter storage. For 2 kg of oyster mushroom, you need 5 tablespoons of salt, water 1.5 liters and sunflower oil. They clean, wash, cut mushrooms. Pour water into the container, bring to a boil. Salt and boil for 20 minutes. Filter through a colander, let the water drain, place on a heated pan. Fry slowly until the liquid evaporates. Sunflower oil is added and fried for fifteen minutes. Salt, tamp in jars and fill with residual fat. Cover and sterilize in a water bath for about 30 minutes. Close, turn the lids down and wrap until cool.
3. Freshly made oyster mushrooms. Boil 500 g of fresh oyster mushrooms and cut into small pieces. Finely chop 3 onion heads. Put the mushrooms in a hot, unguarded pan. Fry for 10 minutes so that the liquid comes out and pour in the vegetable oil. Fry for another 5 minutes and then add the prepared onion. Bring to a golden color over medium heat, pepper, salt, add 200 grams of sour cream. Mix thoroughly, cover and simmer for about 10 minutes. Remove from the stove. Grind and add cilantro. They insist ten minutes under the lid. You can add garlic to taste.
4. Oyster mushroom caviar. Peel and cut 1 kg of mushrooms, sprinkle them with lemon juice (2 tbsp. Tablespoons) and send to a frying pan heated with vegetable oil. Fry for 15 minutes. Add half a glass of water and simmer another 20 minutes. Peel and finely chop 3 onions, which are fried until transparent in oil. Crush four cloves of garlic, finely chop and attach to the onion. Fry for 5 minutes. Transfer mushrooms with onions and garlic into a bowl and chop with a blender. Add 1 teaspoon of pepper mixture, chopped bunch of herbs (parsley and dill), salt and grind again with a blender. The product can be eaten immediately, or rolled up, after a 30-minute sterilization, in jars for the winter.
5. Julien of oyster mushrooms. Peel, wash, and chop 500 grams of mushrooms. 3 onions cut into half rings. Put mushrooms and onions in a frying pan heated with butter. Fry for about 20 minutes. Add a tablespoon of flour, stirring for 5 minutes, fry, then pour 150 ml of sour cream. Extinguish for about 5 minutes, put into molds. Sprinkle the molds on top with grated cheese and place in a preheated oven. At a temperature of +180 ° C, bake for a maximum of 10 minutes to melt the cheese. Garnish with chopped onion and serve hot.

   Video: how to cook Julienne from oyster mushrooms

Oyster mushroom dishes have a special taste and aroma, there are many cooking options. It all depends on your imagination.

Useful properties and possible harm

As in any product, mushrooms have useful and harmful properties.

• Useful properties of oyster mushrooms are:
• remove toxins and toxins from the body;
• normalize the work of the cardiovascular system, regulate blood pressure;
• remove radionuclides and heavy metals, which is important for people living in environmentally hazardous areas;
• prevent the appearance of cholesterol plaques, reduce the possibility of atherosclerosis;
• suitable for diet, due to low calorie content;
• create the effect of satiety;
• normalize metabolic processes, and stabilize the nervous system;
• reduce the likelihood of allergic reactions;
• improve vision.

• Contraindications for use and the harmful properties of oyster mushrooms are:
• increased flatulence and eating disorders with overeating;
• contraindicated in children under 7 years old;
• caution should be used for renal diseases;
• a high content of chitin, which is almost not absorbed in the body;
• can create heaviness in the stomach, so you need to eat in moderation.

• Useful properties of champignons:
• with constant use, the risk of cancer (especially breast) is reduced;
• strengthens, restores the body, protects against viruses;
• eliminate the presence of free radicals;
• make up for vitamins and minerals that are missing in the body;
• remove toxins and toxins;
• serve as a prophylactic against atherosclerosis;
• strengthens blood vessels;
• the basis of dietary nutrition for obesity and diabetes;
• cut sputum, facilitate coughing;
• contribute to the healing of ulcerative and other diseases of the stomach;
• normalize bowel function;
• improve metabolic processes;
• improve general well-being, memory, concentration of attention;
• strengthen bones with osteoporosis;
• improve the activity of the nervous system as a whole.

• Harmful qualities of champignons:
• raw application can cause indigestion, in rare cases, poisoning;
• heavy mushrooms for the stomach (very nutritious), it is important not to overeat;
• difficult to combine with other protein products;
• children under 7 years of age cannot be eaten, since enzymes for their processing are not produced;
• not recommended for people with kidney disease, liver, chronic pancreatitis.

Champignon and oyster mushrooms are very useful for humans, but when overeating, they can cause indigestion and discomfort. It is very important not to harm your body with them.

Findings

What conclusion can be made, which mushrooms are better? Mushrooms in their composition, the number of useful qualities, are practically not inferior to each other.

However, differences are present in them:

1. Oyster mushrooms are not consumed without heat treatment, and champignons are eaten raw.
2. According to the method of cultivation, the former are not whimsical to the conditions, and the latter require the observance of appropriate conditions.
3. Oyster mushrooms can be salted, and mushrooms only pickle.

Mushrooms are an important part of a balanced diet. But the choice: oyster mushrooms or champignons is yours.