Milk mushrooms have turned black: what to do, is it possible to eat them, how to bleach them

Why does the boletus turn black?

When cut, these mushrooms begin to change their color from bluish to black, and this happens due to normal contact with air containing oxygen. Oxidation occurs and substances in the composition of this mushroom - quinones, give this color at the site of a cut or damage to the mushroom (kinks, dents).

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Is it possible to eat darkened mushrooms?

Since the change in color of champignons during storage is considered a natural process, it is allowed to eat such products. But here it is important to take into account the various factors that led to blackening.

Rules for different situations:

1. Black plates. Analyze the degree of darkening of the lamellar layer. If it is completely black, with mucus present, there is a risk of poisoning. A slight change in color (only if the caps are fully opened) allows you to eat the mushrooms. Be sure to boil them for 40–45 minutes, then fry them.
2. Dark flesh and skin. If the plate along with the pulp and peel has turned black, visually assess the level of blackness. If it is insignificant, then carefully examine the place where the cut is broken - smell it, touch it with your fingers. There should be no foreign odors, strong sputum or mucus. You can eat such mushrooms, but with mandatory heat treatment.
3. Raw darkened mushrooms. It is believed that raw champignons are the healthiest. They contain a large amount of fiber. However, it is not recommended to eat blackened specimens raw, since pathological processes have already started in the mushrooms against the backdrop of the development of pathogenic microorganisms. After cooking or frying, the bacteria are destroyed, and the product is no longer dangerous.

Cook slightly blackened champignons for at least 10–15 minutes, optimally 40–50. The heat treatment time depends on the degree of darkening.

If poisoning does occur, it is necessary to immediately provide first aid:

• rinse your stomach - drink 1.5–2 liters of clean water (preferably boiled), press on the root of the tongue with your finger, which will cause a gag reflex (repeat up to 3 times);
• drink sorbent - Activated carbon (for every 10 kg of body weight - 1 tablet);
• after all the manipulations, drink in small sips 200–300 ml of weakly brewed black tea, dried fruit compote, rosehip decoction (without sugar).

Such procedures are carried out if the following symptoms are present:

• nausea and headache;
• severe weakness and cold sweat;
• diarrhea and pain in the gastrointestinal tract;
• breathing disorder.

If changes in blood pressure, hallucinations or strabismus are observed, then the degree of intoxication is considered severe. Call an ambulance immediately.

The gag reflex is prohibited during pregnancy. It is generally not recommended to feed children under 3 years of age any mushrooms.

If a white champignon has darkened plates on the inside, can it be eaten?

Bought from a store about a week ago

1. No need for so many mushrooms!!!

And if something has darkened on the cap, then it’s better not to use it.

And from below it’s not scary. Cook for 40 minutes.

2. Maybe he just became an adult.
3. throw it away! In general, you can eat any mushrooms, although some only once)
4. maybe more heat treatment would be better
5. old champignons can be tastier and more tender than young champignons, fry the onion until translucent, cut the champignons into strips, finely chop the tomato, fry everything for 5 minutes, but young champignons are tough and require more time to cook
6. possible and necessary. Champignons can even be eaten raw (by the way, raw champignons produce melanin and after 2-3 weeks of daily eating 100 grams of champignons, you will be tanned, like from the south!)

Expert opinion

Natalya Devochkina, head of the laboratory of industrial mushroom growing at the All-Russian Research Institute of Vegetable Growing of the Russian Academy of Agricultural Sciences, Doctor of Agricultural Sciences

Along with champignons, Chinese shiitake mushrooms and oyster mushrooms (light beige lamellar mushrooms) are grown in small quantities in our country. When buying the latter, make sure that their cap is not cracked, has small curved edges and is no more than 7-8 cm in diameter. Oyster mushrooms taste a little like chicken. Try pouring boiling water over the cap, then breading it and frying it - you will get a dish that looks like white meat.

Sponge

Tubular - boil and fry

When going for mushrooms, the main thing is not to bring home poisonous specimens: on a “quiet hunt” or at the grandmother’s market, you can easily run into a dangerous mushroom, which alone will make the entire contents of your frying pan lethal. Therefore, go into the forest with a reference book and never put unfamiliar items in your basket. You should also not collect cap mushrooms near the road, landfills, and especially in areas with high radiation, because the mushroom is an excellent absorbent that absorbs all the surrounding nasty things. Avoid giant “old men” too. The older the mushroom, the more active the processes of decomposition and accumulation of toxins occur in it. If you buy a frozen product, choose cut specimens - only then will you see whether they are wormy or not. However, in order for even a high-quality mushroom to become edible, it must be properly prepared. Lamellar (under the cap - plates) are usually salted, and tubular (from below the cap looks like a porous sponge) - boil, fry, dry or pickle. But these are only general rules, because each mushroom requires an individual culinary approach.

White - Tsar Boletus

In Russia, France and Poland, the most prized mushroom is the porcini mushroom, or boletus mushroom. It is praised, called the king and deservedly included in the first category - it contains more nutrients than other caps, it has a strong structure that does not fall apart in a frying pan, it does not darken when dried and has a very pleasant taste and aroma. In 1961, near Vladimir, a white one weighing more than 10 kg and with a cap diameter of 58 cm was found, but the best representatives of this species are considered to be small, strong specimens from 3 to 15 cm in diameter with a brownish cap and a massive leg. By the way, domestic porcini mushrooms have antitumor properties, but for this they should not be fried or boiled, but dried and turned into powder, which can be added to various dishes. When processed, boletus loses its anti-cancer properties, but how tasty they are! The best dish is white, fried with onions and potatoes. Just keep in mind that all mushrooms love butter, not vegetable oil, and place them in a hot frying pan so that a crust forms on the flesh and the product retains its shape. You can make soup from whites - they give a rich clear broth, prepare Italian pasta, minced meat for pies, meat, peppers, or create a haute cuisine dish - the most delicate mousse or soufflé. Boletus mushrooms are also wonderful in a marinade - their brown caps become lighter, the legs remain white, and the mushrooms look as if they had just come from the forest.

Prepare cannelloni with porcini mushrooms. Boil 200 g of fresh boletus, cool and cut into strips. Then fry along with chopped onion and 200 g of ham. After this, add the grated carrots and cook for another 5 minutes. Boil cannelloni (250 g), cool, fill with minced meat and place in a baking dish. Top with the remaining filling and grated Parmesan and bake for 5 minutes. at 180° C. Under birch, under aspen

Although boletus and aspen mushrooms belong to the second category in terms of nutritional value, mushroom pickers respect them very much. Mushroom stems have dark spots, which are best cleaned with a knife before cooking. The cap of the boletus is grayish or reddish-brown, while the cap of the boletus is dark red or orange-red - for this it is even called the red cap. In terms of taste and strength, such spectacular mushrooms are only slightly inferior to white ones, but they have serious disadvantages - boletus mushrooms are more watery, and boletus mushrooms quickly turn blue when cut and do not look very presentable when pickled or fried, so it is better to make a variety of fillings from them.

Make cabbage rolls with mushrooms. Leave 0.5 kg of cabbage leaves for 5 minutes. in boiling water. Wash 300 g of fresh boletus and boletus, boil for 10 minutes, chop finely, mix with 2 sautéed onions, salt and fry. Place the resulting minced meat on cabbage leaves, wrapping them in the form of envelopes. Fry the cabbage rolls, put them in a duck pot, pour a glass of sour cream, add 2 tbsp. spoons of tomato paste, close the lid and simmer for 30 minutes.

Butter without skin

Butternuts are good because they grow in large groups, are easy to collect and taste very pleasant. Unlike other sponge mushrooms, their cap is mucous, sticky and easily removable - it must be removed before cooking, otherwise the dish will taste bitter. Just be careful - the mushroom releases a coloring substance, and you can ruin your manicure. First of all, boletus is good when fried - it is very tender, fragrant and has a classic mushroom aroma. You can’t salt them, but you can stew, boil or marinate them.

Prepare pickled boletus for the winter. Small mushrooms are cooked whole; the caps of large ones are separated from the stems, cut into pieces and marinated separately. Place the prepared boletus in a colander, dip it into cold water several times, let it drain and throw it into boiling salted water. Cook for 10 minutes. Then drain in a colander and rinse with hot water. Then pour them with hot marinade (for 1 liter of water, take 2 tablespoons of salt, 1/2 cup of sugar, a glass of 5% table vinegar or apple cider vinegar, 6 allspice peas, bay leaf, 1 g of cinnamon) and cook until until the mushrooms settle to the bottom. Then transfer the butter into a sterilized jar, fill it with marinade, cool and close the lid.

Forest champignons

There are many mushrooms in the forests that look exactly like champignons. Inexperienced mushroom pickers mistakenly believe that these are varieties of edible product. In fact, the “copies” may turn out to be poisonous representatives of the flora. The following dangerous species are found on Russian territory:

1. Agaricus xanthodermus or Yellow-skinned. Grows in grass and open areas, distinguished by a white cap, but with grayish-brown spots. If a mushroom is cut, the cut area instantly turns yellow.

2. Agaricus Placomyces or Scaly. Found in coniferous and mixed forests. The cap is the same as that of the Yellow-skinned false champignon, but with one spot of a dark shade in the central part. Feature: there are barely noticeable scales.

The forest type of champignon is easy to identify - the cut area becomes reddish and retains the shade for a long time.

Sometimes mushroom pickers collect old champignons. It's not safe to do this. Reason: during the growing season beyond the prescribed collection period, old mushrooms accumulate toxins from other vegetation (in particular, poisonous fellow mushrooms growing nearby).

Not all black mushrooms should be eaten. It is only important to learn to distinguish mushrooms that have simply darkened due to natural reasons from a spoiled product. But, even if there is complete confidence in the suitable condition of the champignons, it is not recommended to eat them without prior thermal treatment.

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What to do to prevent milk mushrooms from darkening

If the mushroom bodies have darkened, you can bleach them, but this will require some effort. It is easier to prevent color change and try to ensure that the mushrooms do not darken at all.

You can maintain the light shade of white milk mushrooms if you follow several recommendations:

1. You need to collect young and fresh specimens in the forest; the younger the milk mushroom, the less bitter milky juice in its pulp.
2. Immediately upon arriving home, the milk mushrooms must be immersed in water to soak so that they do not darken; the water should cover them entirely. Fruiting bodies should not be left exposed to air for a long time, otherwise discoloration will become almost inevitable.
3. During the soaking process, the water must be regularly drained and replaced with fresh water every few hours, otherwise the meaning of the treatment will be lost, and a situation will arise where the milk mushrooms not only darken, but also remain bitter.
4. When boiling, the mushroom bodies must also be filled with water entirely so that the liquid covers the milk mushrooms by about 1 cm from above. Then during the cooking process they will not come into contact with oxygen, and you will not have to deal with the fact that the mushrooms have darkened.
5. When salting, it is necessary to follow classical processing technologies and sprinkle each layer of mushroom pulp with a sufficient amount of salt. A couple of days after preservation, the brine should cover the fruiting bodies entirely; there should be no “pockets” of air left in the jar.

In order to better remove the milky juice from the pulp of mushrooms, before salting they must be soaked according to the standard algorithm. It is also recommended to boil the mushrooms; in this case, when preserved, they will contain a minimum of milky juice.

When soaking caps, the water must be changed more often

Proven Recipes

We figured out how and for how long to cook boletus mushrooms in order to prepare a great dish from them that can please not only them, but also all the guests. And considering that its calorie content is very high (22 kcal per 100 g of fresh product), any dish with their addition becomes very desirable for guests and household members.

First recipe: boletus soup

You will need:

• 300 grams of boletus;
• 2 tbsp. l. semolina;
• 2 l. water;
• 1 bunch of dill;
• 3 tbsp. l. butter (sunflower, butter);
• 2 pcs. chicken eggs;
• 4 tbsp. l. sour cream.

How to cook:

1. Peel the mushrooms, slice and rinse;
2. Fry them for 25 minutes. in a well-heated frying pan with a lid;
3. Carefully pour the semolina into the frying pan and fry them for another 10 minutes, stirring;
4. Boil chicken eggs hard and cut into small pieces;
5. Add the contents of the frying pan to boiling water and cook for 10 minutes.

Serve the dish with dill and sour cream.

Second recipe: cheese soup with mushrooms

We will need the following ingredients for a three-liter pan:

• 300 grams of Druzhba cheese;
• 200 grams of boletus (can be frozen);
• 4 potatoes;
• 1 carrot;
• 100 g leeks;
• 2 liters of water;
• salt, pepper, dill - to taste.

How to cook:

1. Wash the mushrooms, peel and cut into pieces;
2. Place the boletus into boiling water and cook for 15 minutes, removing the foam;
3. Wash and peel the potatoes and carrots;
4. Chop the potatoes into cubes and coarsely grate the carrots;
5. Add potatoes to the broth and continue cooking;
6. In 10 minutes. after adding the potatoes, add the carrots and onions, cook for another 10 minutes;
7. At the end of cooking, add spices to taste and cheese;
8. Stir the cheese until it dissolves and cook for another 10 minutes.

Third recipe: fried potatoes with boiled boletus

You will need:

• 500 g of the main component;
• 500 grams of potatoes;
• 1 onion;
• spices to taste.

How to cook:

1. Place peeled and washed fresh mushrooms in a saucepan, add water and bring to a boil over medium heat.
2. Add 3 g of citric acid and 20 g of salt for every liter of water in the pan.
3. Cook for 5 minutes, then drain them in a colander and dry.
4. Place in a preheated frying pan and fry for about 40 minutes, stirring occasionally.
5. Now you can salt the mushrooms, but if you do this at the very beginning, they will be too dry.
6. In a separate pan, fry potatoes and onions.
7. Mix vegetables with mushrooms and let stand covered for a while.

You can serve the dish with herbs, a variety of sauces and homemade pickles.

Mushrooms are a low-calorie, healthy and tasty product that is valued in medicine and cooking. Due to the high content of vitamins, minerals, easily digestible sugars, enzymes, proteins and valuable amino acids, mushrooms are equal to vegetables, fruits and protein products of animal origin. The main task of the cook is to understand how to properly cook mushrooms in order to preserve their nutritional value, so we will be happy to share with you the secrets and rules of cooking mushrooms.

Signs of spoilage of champignons

While it’s easy to determine freshness/spoilage with fresh mushrooms, it’s more difficult to do this with other storage methods. It is important to study all the features of a bad product.

Canned

Pickled mushrooms are stored for a long time, but if the preservation technology is violated, pathogenic microorganisms penetrate inside, causing rapid spoilage of the product. How to identify spoiled canned mushrooms? Main features:

• there is turbidity in the marinade;
• fermentation process, manifested by the formation of bubbles at the bottom (rise up);
• the lid swells.

Do not eat mushrooms that have expired (even if there are no signs yet).

Sukhikh

Dried mushrooms also need to be stored correctly: avoid high humidity, isolate from other products and insects. Failure to comply with the conditions leads to damage. It appears like this:

• covered with mold;
• smell of rot;
• presence of fly larvae;
• transformation of the mushroom body into a rotten state.

Frozen

The main rule for storing frozen food is to prevent defrosting and re-freezing. It is almost impossible to determine the spoilage of frozen mushrooms by appearance.

However, when purchasing in a store, you can still check the product for suitability for use. Feel the package. If there are lumps of ice in it, the champignons were re-frozen or the production rules for preparing the semi-finished product were violated.

If after defrosting the mushrooms have black spots, an unpleasant odor and lost strength, they are spoiled.

How to choose fresh mushrooms?

An ideally fresh champignon has a presentable appearance: smooth, without damage or breaks. Other signs of a truly high-quality product:

• the shade of the cap is matte;
• body color - white or white-pink;
• the surface is slightly velvety or smooth (depending on the type of champignon);
• integrity of the film on the cap and between it and the stem;
• darkening of the cut of the leg, but not blackening;
• mushroom aroma;
• When pressed, elasticity and hardness are felt.

But, if external indicators were slightly damaged during transportation, this does not mean that mushrooms cannot be eaten.

How to identify that a mushroom is spoiled, watch the video:

Expert opinion

Maxim Tarusin, member of the Association of Professional Chefs of Russia, chef of the restaurants of the Tsaritsyno museum-estate

Mushroom puree soup is very easy to make - sauté onions and garlic in vegetable oil, then add butter and fry white mushrooms, boletus or champignons until crusty (other tubular ones will not work). Do this in small batches and on a very hot frying pan so that the mushroom protein “seizes” and the structure of the product is not disturbed. Then add cream, salt, freshly ground pepper, grind everything in a blender, and the most delicate puree soup is ready.