In order for a mushroom dish to turn out delicious, it is important not only to have high-quality mushroom raw materials, but also to know which products mushrooms are combined with. It must be remembered that the taste of fresh mushroom dishes is determined primarily by the natural mushroom smell. Therefore, it is undesirable to add such strong spices as black pepper, basil, coriander, cloves and cinnamon to mushroom soups, sauces and roasts. On the contrary, such seasonings and spicy vegetables as garlic and onion, bay leaf, dill and parsley are perfectly combined with mushrooms.

Since mushrooms contain almost no sugar and acid, it is always a good idea to acidify them a little during cooking with sour cream, tomato paste or fresh tomatoes, as well as dry white wine.

Mushroom sauces are usually served with meat and fish dishes. According to the rules, they are cooked only on mushroom broth. The best for this purpose is a concentrated decoction of dried porcini mushrooms. Another mandatory component of mushroom sauce is passerovka (fried flour).

The best side dish for the mushrooms themselves, of course, is potatoes, but rice, buckwheat and pasta are also well suited.

Having gathered to cook mushrooms, it is necessary to imagine very well that their fruit bodies are heavy, low—nutritious food, which, with a competent approach, can be made light and nutritious. In this regard, mushrooms resemble oil, which contains a huge amount of energy, but, unfortunately, is completely not absorbed by the body.