Mushrooms - the product is not the most private in the diet of modern man, perhaps due to the fact that it is seasonal. In addition, not all edible mushrooms are known. For example, oyster mushrooms, which have an unremarkable appearance - what useful properties do they have? How to cook and eat them correctly? And what is to be feared when buying oyster mushrooms?
The benefits and harm of oyster mushrooms
If you look at oyster mushrooms in their natural habitat, they are unlikely to attract attention - these mushrooms grow on old stumps and dead trees, gathered into a large family, each of whose members comes out of a common outlet, and may seem inedible to an amateur mushroom picker. However, it is very simple to distinguish a usable oyster mushroom from a poisonous one - the latter has a leathery, dense cap.
- The main beneficial property of oyster mushrooms is its ability to work as a broom, which expels not only toxins and deposits of previously consumed food from the intestines, but also parasites. Bioactive substances in the chemical composition of this fungus make it a medicinal product that can be used for targeted treatment, but it is important to use caution here.
- Share vitamin A PP at oyster mushrooms - the most high, in comparison with other mushrooms, at the same time, here it is in an easily accessible form. This explains the importance of this product for the normalization of protein metabolism, as well as the proper operation of the pancreas and liver. It is scientifically proven that replenishing the daily dose of niacin allows you to create an obstacle to the occurrence of cancer cells. The same vitamin maintains normal blood pressure (has a hypotonic effect), improves stamina and stress resistance of the body.
- It is noteworthy that chemical composition oyster mushrooms similar with chemical composition meat: there is also a sufficient amount of vitamins D and E, vitamins of group B, ascorbic acid. Such a "kit" leads to the fact that the immune system is strengthened, the metabolism is restored, the bones and ligaments are strengthened, which is important for patients with rickets.
- Trace elements - potassium, magnesium, iron and iodine - have a beneficial effect on the blood formation process, improving the condition of patients with anemia, positively affect the endocrine system and the heart, increase the strength of the vascular walls. In addition, oyster mushroom has the ability to lower cholesterol levels in the blood, preventing clogging of blood vessels.
- The value of this mushroom in dietology is invaluable, and the matter is not only low calorie content oyster mushrooms - she is is up 38 kcal on 100 g fresh product. A high proportion of protein in combination with monounsaturated fats and carbohydrates leads to the fact that oyster mushrooms saturate the body no worse than meat, becoming an excellent replacement for protein for vegetarians.
- In the same area of dietetics, oyster mushrooms deserve honor and for the ability to break down fats and glycogen due to special enzymes, as a result of which the total body fat mass is reduced. In parallel with this, insulin production decreases, which leads to a drop in glucose level: for this reason, oyster mushrooms are often included in the diet of diabetics.
- The last important point is the ability of polysaccharides and other enzymes contained in oyster mushrooms to remove toxins and carcinogens, as a result of which this fungus can be included in the menu of people who underwent chemotherapy and radiation. Also, the use of oyster mushrooms blocks the development of tumors of benign and non-benign nature, E. coli.
Despite the huge number of useful properties, oyster mushrooms also have negative sides, although they are typical of most mushrooms.
In addition, it should be understood that, like any mushrooms, oyster mushrooms can be served to the table only after heat treatment, since the chitin contained in them, in its raw form, is dangerous to humans.
How to cook oyster mushrooms?
There are no particular difficulties in working with this mushroom, however there are some important nuances that cannot be forgotten. The basic rule is that it is better to overdo the product on the stove or in the oven, rather than leave it slightly raw.
- Before than engage thermal processing mushroom, their follows to sort out: No yellowing spots should be detected either on the legs or on the caps. The whole mushroom should have a uniform gray shade, preferably without changing saturation. It is also worth checking for tightness - no softer or more solid areas are allowed.
- The method of heat treatment can be absolutely any, but no matter how chosen, oyster mushrooms necessarily previously washed flowing by water and crushed a knife. Whole to cook them is not recommended.
- If you want to fry oyster mushrooms or bake them not necessarily previously boil, but about 100 ml of vegetable oil per 500 g of chopped mushrooms must be added to the pan or the baking dish. In the process of cooking, the mushrooms themselves will begin to emit water, in which they will be steamed, so you can not be afraid that they will remain raw.
- It is necessary to fry the oyster mushrooms until the water from the pan is completely evaporated. The total cooking time should not be less than 30 minutes, while, of course, you can add any sauces to better extinguish the oyster mushrooms.
- Spices and other flavors for oyster mushrooms are undesirable because they clog the taste of the mushroom. But any greens will complement it very well.
As to what it is to cook oyster mushrooms to maximize their benefit for the body, it is important to remember that this fungus cannot be combined with seafood and fish, but it looks great with vegetables and cereals, it can be served with meat, however, it will be a rather heavy tandem for the stomach.