Mushrooms are often included in various salads, and are also served as an appetizer.
However, these mushrooms may darken when cooked.
Changing the shade will negatively affect the appearance of the product. Such champignons will definitely not be appetizing.
However, experienced cooks know how to cook mushrooms in such a way that they retain their color.
The secret is simple enough.
To keep the champignons light gray, you just need to add a little salt and 20 grams of citric acid to the pan.
When cooking, some housewives also put bay leaves and a few peas of black allspice in the water.
In this case, cover the mushrooms with watercompletely. After boiling, they should cook for another 10 minutes.
As soon as they become soft,drain the water. Then you can use the mushrooms to make soups, marinades, or simply serve boiled.
