Such mushrooms will never be superfluous, as they are combined with all possible products. The most delicious combinations are: hard cheese, sour cream, cream, dairy products, meat, eggs, fish, vegetables, cereals, pasta. Regarding spicy spices, cottage cheese and tomato sauces, many housewives have doubts, it seems incongruous, but recipes with champignons are very diverse, the compositions are experimental.
Features of cooking champignons:
1) They are equally good in fresh and pickled form.
2) They are better absorbed if they are finely chopped, for example, for cream soup, for sauce. Although cutting into oblong plates is quite often practiced: for salads, pizza.
3) Does not "like" excess vinegar.
4) Do not soak the product, it is quite watery, after cleaning, rinse slightly with water.
5) The degree of readiness of the pulp when all the liquid in the pan evaporates.
6) When buying, pay attention to the cap; the film from the bottom should be holistic and light.
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