How to clean champignons - an easy professional method

Do I need to clean champignons?

There is a widespread belief that store-bought champignons do not need cleaning: just rinse them under running water. But real housewives know that sand and soil residues can be hidden in hard-to-reach places under the cap, so peeling and washing the fruit is the right decision.

If the champignons are store-bought, the remains of soil and mycelium on them are minimal. But when they were collected in the forest, the issue of their cleanliness should be taken more carefully: plant debris, moss, road dust and dirt easily penetrate into the fruiting body . To clean the fruiting bodies well and quickly, just soak them for 30 minutes in hot water at a temperature of +60°C.

The caps of large specimens must be cleaned : during the cooking process, unpeeled skin can become hard and ruin the dish. If the skin on the cap cannot be cleaned, then, starting from the extreme base of the cap, use a knife to cut off the thin top layer along the entire length. This simple procedure will speed up and simplify the cleaning of old fruiting bodies with brown caps.

Cleaning secrets from experienced chefs

If, when washing, the skin is moved away effortlessly with a fingertip, then the skin is removed completely.

How to quickly peel mushrooms - video

To remove the cuticle of large mushrooms, break off the edge of the cap by prying a piece with a knife and pull the skin up. The steps are repeated along the entire cap.

• It is easier to remove the cuticle if the cap is scalded.
• The stems of mushrooms stored in the refrigerator are cut off higher to remove all problem areas.
• After washing the champignons, the mushrooms are immediately dried. You cannot leave champignons in liquid for a long time.

I don't wash it most often. I clean the top film of the hat with a knife and, if the legs are large, then I clean them too. I use the legs for broths, I don’t cook them. I take out the mushroom slices with a spoon and don’t cook with them. If you want to put it raw in a snack, blanch it for a couple of minutes and put it in ice, just like that, to cleanse external irritants.

HELEN CG

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Champignons are recognized as the safest mushrooms. However, to be completely confident in the safety of the food, it is important to prepare them for further processing correctly.

We approach the cleaning process correctly

Before you start preparing your favorite dish, you need to understand how to clean champignons. For this you will need:

1. A fairly deep bowl of cold water.
2. Convenient small knife.
3. Small towel.

Before you begin the process of cleaning mushrooms, you need to look at them very carefully. The question of whether champignons need to be peeled disappears as irrelevant. Pre-cleaning screening is done for several reasons:

1. You can see if there is rot or heavy dirt. If there are any, you can remove them in advance.
2. While watching, you can understand whether you need to rinse the mushrooms under water in advance, or you can start cleaning right away. It is worth rinsing if there is a large amount of sand or soil on them. Then you can avoid unpleasant crunching on your teeth.

Photo gallery: external differences between different types of champignons

Regular champignons are large, with large caps, matte white or pinkish in color.

Garden mushrooms are usually slightly smaller in size than other mushrooms

This variety stands out for its pink cap and long stem.

Double-ringed champignons have dense, elastic and large caps

Nodule champignons can be distinguished by their beige skin tone

How to wash champignons

You cannot keep mushrooms under running water for a long time : both royal and ordinary champignons absorb water no worse than a sponge. In this case, they will lose their taste and richness of aroma. Be sure to pat wet fruit bodies well with a napkin or clean kitchen towel and leave them to dry (at least an hour).

How to quickly peel mushrooms - video

I think many will remember how in childhood, after picking mushrooms, we had to sit and clean them until the evening with the whole family. Of course, this has its joyful moments; it is especially gratifying that the family is united by a common cause. But you still want to do it quickly in order to have more rest or redo other daily tasks. This can be done using the method described in this video. The author tells in detail how to quickly clean champignons with your own hands. I recommend watching it with sound, as the information is no less useful than what is shown. Enjoy watching!

Do champignons need to be soaked?

These mushrooms not only contain a large amount of water, but also, due to their structure, absorb it very quickly, which reduces the shelf life of the product and negatively affects the taste. Therefore, there is no need to keep them in water for a long time, much less soak them before heat treatment . The younger and stronger the mushroom, the longer it can be subjected to “water procedures” without loss of quality. This applies to a store-bought product.

After washing, experts recommend blotting them with paper napkins and drying them for an additional 15 minutes on a regular dry towel; this will help quickly remove excess moisture and prevent them from softening.

Wild mushrooms are soaked for a very short time in a concentrated cold salt solution - 15 minutes is enough for insects or pests hiding inside the mushroom body to crawl out. The procedure will also facilitate easier removal of contaminants.

Preparing for frying

Royal champignon is often used for frying and further consumption. It must be prepared before frying in the same way as other mushrooms. It is important to note that champignons are rarely used as a main dish; mushrooms are usually served with rice, potatoes or pasta. This means that in order for the dish to turn out most delicious, it is necessary to properly clean and process the champignons. The first rule: the less moisture is used, the crispier the mushrooms will be. Therefore, you should not keep the champignons in water, but you should rinse them under running water as quickly but effectively as possible.

The detailed preparation of champignons before frying is described in detail above. After the last stage - washing and drying the mushrooms - the champignons must be cut into portions. It is not recommended to fry whole legs and caps, as this will take longer. This means that if exposed to high temperatures for too long, the mushrooms will lose their taste. It is equally important to note that you should not peel the mushrooms in advance. Because if they sit, they will lose their taste, and they may also darken. Therefore, champignons should be cleaned immediately before frying. By the way, you can find recipes for fried mushrooms in the article “Fried champignons for the winter.”

Do I need to clean out champignon caps if they burst?

It happens that whole caps are used for a dish, but when washed, the mushroom cracks due to lack of juiciness. If it is not possible to purchase other mushrooms, and you need to prepare the dish, do the following:

• Place the mushrooms in warm water and leave for 15-20 minutes;
• Clean dirty areas with a cloth and rinse additionally with warm water;
• If necessary, make a new cut on the stem, clean it, put it in water again and immediately remove it.

This way, even the most fragile mushrooms will remain intact.

Little tricks for cooking champignons

• It is permissible to store peeled champignons in the refrigerator, but only for 24 hours with the obligatory subsequent trimming of the stem.
• Peeled mushrooms can be sprinkled with fresh lemon juice, then covered with plastic wrap - this will keep them fresh longer, and put in the refrigerator.
• You should not remove the skin from young, fresh and small mushrooms - this is what gives the dish a special aroma and taste.
• When preparing forest champignons for food, you cannot avoid soaking them in water in order to remove adhering soil and leaves.
• It is best to clean this product exactly before cooking, so they will taste better.
• You should not keep fresh, store-bought mushrooms in water for a long time, otherwise they will become tasteless.
• In order for the taste of the champignons to develop more fully, you need to cut them into pieces or use the smallest specimens for cooking.

Basic requirements for processing champignons

If you are collecting forest champignons, then at the collection stage you need to check the mushrooms for worms. And if you are not sure that this is really a champignon (and not a false mushroom, for example), then it is better to ask an experienced mushroom picker for advice (you should always take him into the forest with you) or not to collect this mushroom at all. If you buy champignons in a store, then it is not advisable to do this at the market. Since in such places it is difficult to track the quality and make sure that the mushrooms are really good and edible. In this case, it is better to purchase store branded champignons, since in this case the seller is responsible, and therefore is interested in the high quality of the product.

But how can you determine that champignons are fresh and of high quality, and can be cleaned and then cooked? Good quality champignon has a white or cream color; there should be no strong darkening on the skin (abundant dark spots indicate long-term storage of the mushroom). In this case, the smell should be mushroom (it is very similar to the smell of anise), without notes of dampness or mold. The cut of the champignon leg has a light shade, and the structure of the mushroom itself is dense. These are the signs you can use to determine the freshness and quality of champignons, for which you should check even your own mushrooms. Then the taste and aroma of the cooked champignons will be at a high level, and the risk of poisoning is zero.

How to process for raw consumption

The French gave us not only many delicious recipes from their cuisine, but also the fashion for eating champignons raw. To do this, fresh mushrooms should be processed in a special way:

1. Scrape the skin from the cap and the top layer from the stem of the mushrooms. In this case, the skirt and plates must be removed.
2. Trim the stem of the mushroom 0.5 cm from the edge to remove any contamination.
3. Immerse the champignons in hot water (about +60°C) for 2 minutes. This will help destroy harmful microorganisms.
4. To further disinfect the product, soak the mushrooms in apple or wine vinegar.
5. Adding olive oil will enhance their flavor and extend their shelf life. The champignons are ready to eat.

How to prepare mushrooms for further cooking (roasting, boiling, drying, freezing)

It is worth noting that different methods of preparing mushrooms require different types of cutting of this product:

• cubes: separate the stems and cut into equal squares. The best option for cooking with potatoes, caviar or regular frying;
• straws: this way you can cut champignons before preparing salads;
• Slicing: A great way to quickly slice mushrooms before frying.

Important Rules

To properly prepare mushrooms, adhere to the following rules:

• Cleaning mushrooms always begins with sorting them. During which all spoiled specimens are thrown away, as well as mushrooms with areas of rot.
• The legs must be trimmed, regardless of where they were grown. When collected in greenhouses, they are cut off and placed directly in a bucket. As a result, dirt gets inside the leg. When collecting champignons in the forest, experienced mushroom pickers turn them out of the mycelium, so the remains of mycelium and soil remain on the stems. When trimming the stem, follow the rules - the longer the mushroom has been stored, the larger part of the stem is cut off.
• Damaged areas are cut off. The darkened areas on the stem are carefully scraped off with a knife. Only healthy parts of the mushroom are eaten.

Forest mushrooms are quite fragile and pre-treatment can damage their integrity; to increase density, before cleaning, place them in warm water for 20 minutes, then remove them and subject them to the necessary procedure.

When to clean and process mushrooms: before cooking or in advance

Peeled mushrooms cannot be stored for a long time, so they must be processed and cut immediately before cooking. As a last resort, you can simply fry or boil them: in this form they can be stored for 7 days.

The freezer will help extend the life of fresh peeled mushrooms . You need to freeze washed, dried mushrooms (in slices or whole). The main storage condition is that the mushrooms prepared for freezing are dry and the bag is sealed. They can be stored in this form for a year at a temperature of –18°C. You can also buy ready-made frozen and chopped mushrooms: their cost will not exceed the price of fresh ones.

Selection in store

By choosing champignons in the store, you make your life easier because you don’t have to pick the mushrooms yourself and you can be sure that they were grown and picked by professionals. But if you buy fresh champignons, you should understand that during transportation the mushrooms could be damaged and spoiled. It doesn’t matter how you process the champignons before cooking, it’s better to play it safe and choose only high-quality mushrooms. To do this, when buying champignons, you should use our set of rules.

First of all, choose small mushrooms. And the question here is not only their ability to absorb, young ones are denser, and they also look more attractive on the plate.

Inspect the appearance of the mushroom; a high-quality body should not have blackening or dents. Its color is usually white or pinkish. The cap is velvety to the touch, the fungus has a matte shine.

The cap should fit tightly on the stem; to determine whether it is a young mushroom or not, look under it; the plates of an old mushroom will be dark, while those of a young mushroom will be pleasant and creamy.

Of course, the product should not have any foreign odors other than its natural one.

Having bought mushrooms in a store, you can store them at home for no more than 5–7 days, at a low temperature and under no circumstances in a plastic bag.

Question from many housewives

Many novice housewives are interested in whether it is necessary to boil champignons before frying. The answer to this question is ambiguous, as it depends on various factors, for example, on the place where the mushrooms were collected. As you know, they absorb all harmful substances . Therefore, if you collected them near a highway, they will contain a lot of harmful substances. To get rid of them, heat treatment is needed. Pre-cooking will help you get rid of them, and frying will give a golden crust and make your dish more appetizing.

Everything is prepared, all that remains is to cut.

Slicing the champignons depends on how we will use them in the future.

Cutting methods:

1. Cube. Used to prepare caviar, fried potatoes with champignons, and various sauces.
2. In straws. This form of cutting is often used for preparing salads.
3. In slices. This form of cutting is used for wok-frying or deep-frying.
4. With records. This form of cutting is used for making pizza, soups, and julienne.

The choice of cutting method depends on the recipe and method of heat treatment of the dish. The main secret in any shredding is a sharp knife. Movements are always smooth from top to bottom. The fingers you use to press the mushroom onto the cutting board should be bent inward to avoid injury.

Cut into cubes.

Separate the caps from the legs. We cut each part into cubes of the selected size.

Cut into strips.

We separate the cap from the leg. We cut the last one lengthwise. We cut the hat lengthwise into two halves, then crosswise into strips of the required thickness.

Cut into slices.

In order to cut into slices, you need to cut the cap crosswise, then turn it cut side down and chop it into slices.

We cut into slices

We fix the mushroom on a cutting board, placing it “on its side” without separating the stem from the cap. Next, with smooth movements we cut into plates of the required thickness.

Soup, how to cut it?

For soups, different cutting methods are used, it all depends on what kind of soup you will be preparing.

• Puree soup (cream soup) - here the shape of the cut does not play a significant role, we still blend it later, the thickness of the cut is of greater importance - the thinner it is, the faster it cooks.
• If the mushrooms are pre-fried, it is better to cut them into large cubes.
• And if you chop the mushrooms into slices, then they will decorate the soup

And for the stew?

For the stew, cut into large slices or cubes.

To cut into large slices, you can use an egg slicer. I don't know how much easier this will make your life. If you chop quickly with a knife, then I think this advice is unnecessary, but if slicing speed is not your strong point, then an egg slicer will help you.

For freezing?

For freezing, cut into medium-thick slices or large slices. Mushrooms can be pre-fried and then frozen.

That's all about how to process champignons before cooking.

The question may arise about how long to fry the champignons or how long to boil them. Everything will depend on the recipe and the thickness of the slices.

Let's summarize:

1. To quickly prepare mushrooms, you can either clean them with a dry cloth or rinse them under water. But you need to take into account that when washed under water, the mushrooms will absorb the water.
2. Slicing and how to clean champignons depends on the processing method, size, as well as recipe
3. Purchased champignons need to be cleaned just as much as wild ones.
4. There is no need to chop frozen champignons; they come already chopped.
5. We cut the pickled mushrooms according to the same principle as fresh ones.

Storage Features

If it is not possible to cook mushrooms right away, place the chopped preparation in a plastic container or glass dish with low sides. You can store mushrooms this way for no more than a day . In this case, the product must be tightly closed with a lid or wrapped in cling film. This will help prevent the mushrooms from browning.

Important! If you add a couple of drops of lemon juice to peeled mushrooms, they will not darken during storage and will remain fresh!

Do not add mushrooms to the dish if mold appears on them during storage. You can tell that champignons have gone bad by a soft, slippery stem or cap . Do not try to resuscitate them, but immediately throw away such mushrooms. Do not keep peeled mushrooms in the refrigerator for too long. Before cooking, be sure to shorten the stem of standing mushrooms by 2 mm.

No matter how many recipes for mushroom dishes there are, none of them can be done without cleaning and processing champignons. You now know how to properly prepare before cooking.

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Cooking and frying champignons: do you need to wash the mushrooms?

Amateur cooks are interested in the question of whether to clean champignons before frying or preparing soup. Since the mushroom will undergo heat treatment, this is not necessary. But for your own peace of mind, you can still wash off the dust and deposits of other people’s hands and fertilizers from the surface. There is no need to remove the skin - it will not interfere with the dish.

Important! In soup and when frying sliced ​​mushrooms, excess liquid is not a problem. But if champignons are cooked in breading or dough, it is important to immediately blot the washed product with paper towels to absorb any remaining moisture, otherwise the appetizer will fall apart in the pan.

Please note that the characteristic spicy smell of the mushroom primarily comes from the spore membranes located under the cap. In order for the dish to have a forest-like aroma, they should not be removed. This is most important in soups and stews. If it is necessary to preserve the aesthetics of the product, for example, when it comes to cream paste, sauce, filling, the testes are cleaned to get rid of dark inclusions.

Whether it is worth peeling mushrooms is a situational question. If the mushrooms are old and rough, such as are found in forests, it is better to refresh them. Whether it is necessary to clean champignons from the store is up to you. Objectively, there is no such need; rely on the reputation of the manufacturer and supplier.

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To clean or not

In cooking, there are such controversial issues regarding the preparation of certain dishes or the preparation of certain products, on which not only experienced housewives, but also eminent chefs cannot come to a consensus. These moments include preparing the champignons before cooking.

Some advise soaking them in water for two hours, changing it at least twice, while others advise just brushing the dirt off the caps with a brush and shortening the legs a little. As in any dispute, the truth lies somewhere in the middle.

Since even mushrooms grown in “sterile home” conditions survive transportation to the store, and from there to the housewife’s kitchen, they must be cleaned.