What is the difference between royal and regular champignons and is it worth paying extra?

The appearance of royal champignons on supermarket shelves aroused serious interest - why are they so special that the price difference can reach 100 rubles or more? The main thing that distinguishes royal champignons from ordinary champignons is the high density of flavor and the contrasting shade of the cap. They are often larger and appeal to people who love wild mushrooms.

How to distinguish royal champignons from ordinary ones?

Often ordinary white champignons are called “royal” if they are large and tasty cooked. Large-sized fruits are characterized by richness of taste and aroma, juiciness. Add a successful recipe, and a mushroom dish turns into a culinary masterpiece worthy of the table of kings and queens.

If we talk about a variety of champignon, the royal mushroom, then the difference with ordinary representatives is immediately noticeable.

As you can see in the photo, the hat of the royal species is light brown and cream. From a distance it looks like a new potato.

It is impossible to confuse it with the usual champignon. In Russia, the variety is just gaining popularity, and many have not yet had a chance to taste the mushroom. We invite you to find out what it is in dishes and why it’s notable.

Differences in the table:

Royal champignon - what is it?

Other names for the mushroom are King mushroom or Portobello. This is a variety of the familiar champignon originally from Italy. It began to be grown en masse in France at the end of the 19th century, and was brought to Russia about 10 years ago.

Royal champignon is called a film-covered, young specimen with a beige cap. Portobello mushrooms are mature, especially large, light brown mushrooms of the same variety.

Under the cap they have pinkish-gray-brown plates. Portobello is characterized by its meatiness, excellent rich aroma and taste with hints of nutmeg.

According to reviews, royal mushrooms cook less and are juicier. They can be eaten raw, seasoned with salt and lemon juice. They are very tasty stuffed with turkey and spicy cheese, and also cooked on the grill.

Growing on farms:

Royal champignons, like ordinary champignons, are bispore champignons. They are characterized by a hemispherical shape of the cap, slightly depressed in the center. When cut, the flesh acquires a faint pink tint. Unlike the white species, the royal species is never found in nature and is exclusively cultivated.

White champignons

Champignons have been cultivated in Italy and France since the late 17th century. Very quickly they spread throughout Europe. In Russia, the demand was not too great until in the 20s of the 19th century the peasant Osinin erected the first champignon farms for growing mushrooms on an industrial scale.

For a long time it was believed that whiteness and small size are a sign of fresh, high-quality champignons. The brown color of the caps was perceived as a sign of old age.

Subtleties of using the traditional look:

• Small snow-white mushrooms are the youngest. They are eaten raw and used fresh for salads and snacks. The compact size is also convenient for marinating.
• Medium-sized champignons are suitable for all dishes. They have a richer taste and are good for frying with potatoes, mushroom soup, and pizza.
• Large mushrooms are used for stuffing, baking, and grilling. They are the most juicy and fragrant.

Question answer

Does it need to be cleaned?

Fresh royal mushroom is wiped with a damp cloth and the tip of the stem is cut off. It does not need to be washed in water or peeled. On the contrary, they try to preserve it in order to add color to the dish.

Which is healthier?

The difference in the chemical composition of royal and regular champignons is small. The brown mushroom contains a little more chitin, which may make it less digestible. In general, both varieties are equally good at promoting weight loss and protecting against overeating. 100 g of product contains: about 4.5 g of proteins, 25% of the daily requirement of vitamin B2, 42% - B5, 28% - PP, 14% - phosphorus, 150% - cobalt, 47% - selenium, 10% - Omega- 6.

Champignons are the safest mushrooms that can be eaten even raw. They are versatile and suitable for preparing a variety of dishes: soups, julienne, grilled mushrooms, appetizers, pickles. If the taste of ordinary porcini mushrooms becomes boring, you can replace them with royal ones. They are characterized by a richer aroma and taste, and meatiness. It is worth considering that the price for the beige variety is higher due to lower yield (royal mushrooms take 2-3 weeks longer to reach maturity).It is best to buy them in supermarkets, where the goods come with accompanying documentation guaranteeing the safety and quality of food products.