Porcini mushrooms: how to buy, clean and cook them

Is it possible to pick mushrooms after frost?

Autumn is the best time to pick mushrooms. Of course, they grow both in summer and spring, and some species even in winter. But the most correct mushroom is the autumn one. At what temperature do mushrooms grow in autumn? To answer this question, you must first understand what kind of weather these forest gifts like. Fungi are complex organisms. Their main part - the mycelium or mycelium - is hidden from view by a layer of forest humus, and only fruiting bodies appear on the surface, which attract mushroom pickers. Mycelium grows all year round, so it is not easy to answer the question at what temperature mushrooms grow in autumn.

How to cook boletus mushrooms for freezing. How long to cook fresh boletus mushrooms?

Forest mushrooms, of course, are edible; they must be carefully cooked to avoid acute food intoxication. How long do you think it takes to cook boletus and aspen mushrooms? The duration of their heat treatment will vary from 20 to 50 minutes. You determine the specific time based on the purpose of using this product.

Many people like to add boiled mushrooms to salads or snack treats. And some people absolutely love to eat boiled boletus mushrooms. How long to cook white boletus mushrooms? It will take 40 to 50 minutes to cook this variety of mushrooms until cooked. Before heat treatment, the mushrooms are thoroughly washed and cleaned. This procedure is repeated several times.

On a note! The boletus cap has a brown tint, and has black scales on it. On the inside there is dense white pulp. If you press on it with your finger, the color should not change.

The amount of water is easy to determine. So, for one kilogram of boletus mushrooms we will need twice as much liquid, that is, 2000 ml. It is advisable to choose a large pan so that the mushrooms are not crowded.

Pour chilled water over the boletus mushrooms and bring to a boil. As soon as the liquid begins to boil, it should be drained. Next, the boletus mushrooms are re-filled with cold filtered water and this time boiled until tender. Don't forget that time starts from the boiling point of water.

How long to cook boletus mushrooms for soup? The process of preparing them will take from 40 to 50 minutes. The broth turns out rich and aromatic. Foam will appear on the surface of the liquid throughout cooking. Don't forget to remove it with a slotted spoon. It is better not to cover the pan tightly with a lid.

As for salt, this seasoning certainly needs to be added to the broth. For 1 kg of boletus mushrooms, it is enough to add one tablespoon of salt. When it comes to preparing marinade, read the recipe carefully and follow the indicated proportions.

You can cook boletus mushrooms not only in a saucepan. Often, modern kitchen gadgets are used for this, in particular, a multicooker. From all the variety of program modes, it is recommended to choose “Baking” and set the timer for only half an hour.

Some people use boletus mushrooms for frying. But they still need to be boiled first. From the moment of boiling, time it for a third of an hour, and then transfer the mushrooms to a colander. Next, you can fry them by adding various ingredients.

It is also worth noting that boletus mushrooms are frozen after cooking. In this form, forest mushrooms will be stored for quite a long time. But still, at the time of use, frozen products will have to be boiled for at least a few minutes. It is advisable to leave frozen boletus mushrooms for natural thawing and then use them for their intended purpose.

On a note! Allspice peas, clove inflorescences and bay leaves give boletus a special taste.

Why does the inside of saffron milk caps turn green after the last frost?

Sometimes after the last frost the inside of saffron milk caps turns green, why does this happen? Could this affect further cooking? Usually, novice mushroom pickers are scared by the greenish tint on the cut of a mushroom, but for saffron milk caps this is a common occurrence. They are very delicate, so even with the slightest touch on the plates the color turns green.

If the cold lasts for several days, then even under a layer of foliage the saffron milk caps begin to lose their natural color and even acquire a greenish tint. However, some are not afraid to pick these mushrooms. By adding garlic, as well as other spices and seasonings when preparing a dish, you can make up for the missing taste of wild mushrooms.

Although saffron milk caps are harvested both in summer and autumn, they still have a reputation as late mushrooms. Autumn saffron milk caps are stronger and much tastier than those collected in the summer.

How to choose mushrooms for freezing

Before starting heat treatment, it is necessary to sort fresh products. Specimens that meet the following criteria are suitable for freezing:

• absence of worms, dirt, mechanical damage;
• the pulp is fleshy, not watery;
• small size.

Important! The shelf life of mushrooms in the freezer depends on the method of heat treatment, as well as the correctness of the preparatory measures.

Tips for a mushroom picker

In October, you can collect an excellent harvest from a wide variety of mushrooms, but when going into the forest, you should take care of safety. If you are not an experienced mushroom picker, you need to know a few simple rules so as not to collect poisonous species. After all, October is their time too. For example, by accident you can pick up dung beetles, and if you consume these mushrooms with alcohol, you can get poisoned. There are also false honey mushrooms - this dangerous, poisonous species is very similar to ordinary honey mushrooms and only an experienced mushroom picker can distinguish them .

1. Never eat mushrooms raw, even if they are edible. Unprocessed mushrooms, even edible ones, can cause acute poisoning or stomach upset.
2. Follow the rules of orientation, take a compass and phone.
3. Do not pick mushrooms that are spoiled or have thickenings on the stalk, hoping that you will cut off all the bad ones at home. Collect only good mushrooms. Therefore, when you cut a mushroom from the stem, break the cap to check if there are worms in it.
4. Take a first aid kit with you, anything can happen in the forest, so a bandage and iodine should always be at hand.
5. Collect only familiar mushrooms that you are confident in.
6. It is advisable to collect the autumn harvest with an experienced mushroom picker. There are poisonous types of mushrooms that an amateur cannot distinguish from edible ones.

The last mushrooms - Okhotniki.ru

There was a real wave of mushrooms in the Vladimir region. From the forest people carried full baskets of boletus, aspen and birch boletuses. True, no chanterelles were born at all this year; personally, I didn’t find any at all.

Photo by the author

There was a real wave of mushrooms in the Vladimir region. From the forest people carried full baskets of boletus, aspen and birch boletuses. True, no chanterelles were born at all this year; personally, I didn’t find any at all.

There was a real wave of mushrooms in the Vladimir region. From the forest people carried full baskets of boletus, aspen and birch boletuses. True, no chanterelles were born at all this year; personally, I didn’t find any at all. There were very few (or one might say, none at all) honey mushrooms. But the whites were pleased. 100 whites per brother is quite an average result of a trip to the forest this year. And what can we say about boletuses and boletuses, which could be harvested on an industrial scale! I, and many residents of our area, spent more than one night sorting and harvesting mushrooms. Peel, wash, boil, fry, freeze, marinate (who knows how), dry - in general, there was a lot of work with mushrooms. But, of course, the most interesting and exciting thing is picking mushrooms, especially when there are a lot of them, when, one might say, the whole forest is strewn with them. It’s not for nothing that people sometimes get lost in the forest, carried away by picking mushrooms. This year I also got lost, although I have known “my” forests since childhood. And it’s even more pleasant to go out for the last, rare, and therefore most valuable mushrooms. Until very recently, in our forests we usually found the Polish mushroom, as well as “serushki” and “greenbacks”. These mushrooms can even be collected frozen. Sometimes frosts strike, but there are still a lot of mushrooms in the forest, you can’t leave them to waste there, so you go through the frost-covered forest to collect frozen mushrooms. You can’t tell that the mushroom is frozen like ice just by looking at it, but you bend over to it, touch it with your hand, and it’s hard as a stone. You can't even cut it with a knife - it's so strong. In order not to break the mushroom, you have to climb deeper into the moss, closer to the very root. There is still heat coming from the ground, and the stem of the mushroom is soft and not frozen. And only there you can cut off the root of the mushroom. Frozen mushrooms almost do not lose their qualities, they only soften a little in the warmth of the house. But if the frost lets up, then the mushrooms in the forest almost immediately become unusable, quickly rot, and lose their quality, so it’s better to collect frozen mushrooms than wait for them to thaw. In severe frost in the forest lowlands, you can pick completely frozen mushrooms - this is wonderful and unusual, the hand has already gotten used to it and is waiting to take something soft and pliable, but here it is a real piece of ice. The mushrooms in the basket are tapping like glass. It’s great and at the same time sad to collect the last mushrooms: we have to say goodbye to the passing season. Whether there will be mushrooms next year is unknown. But there will be some.

Ivan Semenov November 24, 2011 at 1:27 pm

www.ohotniki.ru

Why do saffron milk caps taste bitter after frost and what to do?

However, it is better to freeze saffron milk caps yourself at home, rather than leaving this process to nature. The procedure for quick freezing in the freezer does not spoil the taste of the fruiting bodies at all and does not affect their quality. Therefore, the best way to preserve fresh and tasty mushrooms is to simply freeze them.

Another reason may be incorrect selection: old specimens of saffron milk caps were taken for freezing. Overgrown mushrooms accumulate harmful toxins, which can cause bitterness.

The next reason for bitterness in frozen mushrooms is the area where they grow. Pine and spruce forests have a particular advantage for these fruiting bodies. These tree species, forming mycorrhiza with saffron milk caps, imbue them with a resinous and bitter taste.

Various factors influence whether saffron milk caps turn bitter after freezing. It is better to boil these fruits in salted water for 10 minutes before freezing, or blanch them for 3-5 minutes.

But what if the mushrooms were frozen fresh, and after defrosting they taste bitter? Then they need to be boiled in salted water with the addition of two pinches of citric acid. Then proceed to further cooking processes: marinating, salting or frying.

Meatballs with porcini mushrooms and ham

This is a delicious second course; the meatballs are flavorful and soft. The side dish can be a green salad, potatoes in any form, as well as vegetables.

Ingredients:

• 1.2 liters of ready-made meat broth;
• 500 g minced beef;
• 200 g fresh white mushrooms;
• egg;
• 100 g boiled ham;
• 2 slices of bread;
• 40 g walnut kernels;
• breadcrumbs;
• 2 tablespoons grated Parmesan;
• parsley to taste;
• shallot;
• salt pepper;
• olive and peanut oil.

How to cook:

1. Fry shallots, peeled and chopped, with 2-3 tablespoons of olive oil. Add 200 g of already washed porcini mushrooms, divided in half, to it and simmer them for 6-7 minutes.
2. Make a mixture for meatballs. Place all ingredients in a bowl: finely chopped ham and prepared mushrooms, ground beef, chopped walnut kernels, crumbled bread slices, grated Parmesan cheese, egg, chopped parsley, salt and pepper. Stir until you get a homogeneous mixture.
3. Form meatballs. Quickly roll them in breadcrumbs.
4. Heat more peanut oil and fry the meatballs for 4-5 minutes. Place them on absorbent paper.
5. You can serve. Or you can put it in a plate, cover with plastic wrap and store in the refrigerator. Then, if necessary, place them in a baking dish, cover with foil and heat in a hot oven at 150°C for 5 minutes.

Mushrooms of the autumn forest

In autumn, almost all types of summer mushrooms grow, but new ones also appear, those for which it is too hot in summer. These are, for example, autumn honey fungus, greenfinch, row and others. Moreover, in the fall, the growth of mushrooms is the most intense, since they do not like heat, and in order for the fruiting body of most species to begin to develop, 5–10 o C is enough. The temperature at which mushrooms grow in the fall affects the speed of their development: how The lower the degree, the slower they grow.

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However, not only temperature indicators matter, but also humidity. If autumn is dry, then you can’t count on a good “catch” of mushrooms. However, they don’t like prolonged rains either. An experienced mushroom picker will look at how the next bad weather splashes on the roads in puddles, and sigh sadly: “Eh, the mycelium will get wet!” The mycelium, of course, will not get wet, it will remain under the dense forest floor of fallen pine needles and moss, but there may indeed be no mushrooms.

But light frosts, which are not uncommon in autumn, are not scary for mushrooms. Sometimes on a cold October morning in the forest you can find boletus, boletus, redhead, boletus, and honey mushrooms literally frozen through. When determining at what temperature mushrooms grow in the forest in the fall, you should focus on average daily values, since warming up the soil during the day plays an important role.

What weather is needed for mushroom growth: optimal temperature

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Everyone knows that honey mushrooms grow in large colonies, settling on rotten stumps and fallen trees. To meet such a friendly “family” on your way is real luck. However, it happens that when we come to the forest, we come across a meager harvest of overgrown honey mushrooms. Most likely, this is due to unsuitable weather conditions, as well as the choice of the wrong time to go for fruiting bodies. In this case, you need to know what kind of weather is needed for honey mushrooms to grow. Such information will help you determine as accurately as possible when you should go on a “silent hunt.”

What temperature is considered optimal for the growth of honey mushrooms in the forest? It must be said that temperature is one of the most important factors affecting the growth of fruiting bodies. Thus, for most mushrooms, including some types of honey mushrooms, the average temperature for abundant growth and fruiting is +15-26°C. However, spores of autumn, spring and winter honey mushrooms begin to grow already at a temperature of +3-5°C. But high air temperatures have a negative effect on the growth of fruiting bodies. So, at +30°C and above, the growth process stops completely, and if there is also drought, the mushrooms begin to dry out and deteriorate. In addition, sharp and strong fluctuations in day and night temperatures also greatly slow down the growth of honey mushrooms.

When the frost hits

Few of these forest dwellers can survive severe frost, and most mushroom pickers believe that the season ends in November. But that's not true.

One of the most cold-resistant mushrooms is honey mushrooms. The best temperature for their growth varies in the range of +8. +12 o C. Their cheerful families grow in the forest even after serious frosts. At what temperature do mushrooms grow in autumn? Winter honey mushrooms, for example, can be found at sub-zero temperatures, even under snow.

Winter oyster mushrooms are also not afraid of frost, which can be harvested not only in November, but also in January.

How to cook boletus mushrooms with potatoes. Frying boletus mushrooms with potatoes

Ingredients:

• boletus - 0.7 kg;
• potatoes – 1 kg;
• onions – 2 pcs.;
• sunflower oil – 0.1 l.;
• dry tarragon, pepper and marjoram;
• sour cream – 0.05 kg;
• fresh herbs and salt to taste.

Cooking process:

1. Fried boletus mushrooms with potatoes will be very tasty if you take the selection of these forest mushrooms seriously. This dish must be prepared from ripe products that are free from worms and rot. Place selected mushrooms in a deep bowl under running water, rinse thoroughly several times, and then start cleaning. All hard and dark places are cut off from the legs. After this, the boletus mushrooms can be cut into small pieces.
2. Heat a small portion of sunflower oil in a frying pan until hot, and then add the chopped boletus mushrooms there. They need to be thoroughly browned so that the characteristic smell of fried foods appears.
3. Remove the skins from the potatoes, then rinse under running water and dry with a paper towel. This manipulation will allow you to achieve a crispy golden crust on the surface of the potato wedges. Cut the potatoes into strips and place on the grill surface.
4. Fry the mushrooms until cooked, gently stirring the food with a spoon or wooden spatula. Take the onion, peel it and cut it into thin half rings. Pour it into the frying pan, and then mix with the main mass. Fry with onions for 5 minutes.
5. When the potatoes and fried boletus mushrooms become a pleasant ruddy color, you can generously season the dish with salt and your favorite spices. After this, all that remains is to remove the frying pan from the heat and cover with a lid. If you want not only to fry boletus mushrooms with potatoes, but also to serve them beautifully at the table, sprinkle the dish with chopped herbs and pour sour cream on it. Bon appetit!