Champignons are present in most cuisines of the world, where they are used as an independent dish, as well as as ingredients in soups and salads or as a side dish. Mistresses often prefer mushrooms baked in the oven or on the grill, turning them into a real table decoration with the help of various spices and marinades.

Selection and preparation of ingredients

For baking, you need to choose only fresh mushrooms. Their hats and legs should be elastic, free from damage and dark spots. Carefully watch that the skin has a white or slightly beige, uniform shade. In young fresh mushrooms, the booklet is distinguished by a delicate pink color, if they are cut long ago or are already “aged”, the plates will be brown.

Important! There is a separate view — royal champignon. The peel on his hat has a dark brown color, like a boletus.

For baking, select whole mushrooms of the same size with caps about 3 cm in diameter. In this case, they are cooked evenly over the same amount of time. Before cooking, the mushrooms must be thoroughly washed, cleaned legs, remove skirts. If desired, you can peel off the skin from the caps, but this is not necessary.

Did you know? It is not only possible to eat mushrooms raw, but also very useful. Without heat treatment, much more vitamins and trace elements are stored in them. They are very useful for chronic bronchitis, diabetes, hepatitis, tuberculosis, headache. An oil extract from this fungus helps in the fight against skin problems (ulcers, eczema).

Such a recipe involves eating a meal hot or after complete cooling. In both cases - it will be a culinary masterpiece that will “fly away” first from both a workday and a festive table. In addition, mushrooms do not need to be fried in a pan, which makes the product more useful.