Nutritionist shared the secrets of cooking mushrooms
Nutritionist Roman Pristansky told about the secrets of cooking mushrooms. In an interview with Radio 1 on Thursday, August 6, he noted that chanterelles are a fragrant and healthy product rich in vitamin D3 and fiber. According to him, they help to diversify the diet, especially if they are properly cooked, but mushrooms should not be used as the main source of protein.
The specialist also explained that prolonged cooking does not lead to a critical loss of vitamins, so there is no need to worry about this. He advised stewing chanterelles, for example, by adding them to pasta with cream sauce, and also combining them with fish, which, according to him, reveals their taste and aroma better.
In addition, the feeling of heaviness after mushrooms is most often associated with the individual characteristics of the body and the perception of the product.
Nutritionist Olga Yamilova told on August 4 that you can eat no more than 100-150 grams of porcini mushrooms 1-2 times a week without harm to your health. She drew attention to the fact that mushrooms are a highly allergenic product. 360.ru .
Mycologist Maxim Dyakov on August 3, in a conversation with NSN, explained the weak mushroom harvest in the Moscow region. So, there was enough rain and a suitable temperature, but the mushrooms, including white ones, turned out to be less than expected, RT clarifies.
At the end of July, nutritionist Wanda Korogod told us which foods should not be mixed with mushrooms. The combination of alcohol with conditionally edible mushrooms is especially dangerous. This can lead to poisoning, and in extreme cases to liver and kidney failure. kp.ru .
At the same time, mycologist Maxim Dyakov spoke about the signs of mushroom poisoning. He noted that they may not appear immediately. It usually begins with nausea, indigestion, fever, and chills.
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