Boiling mushrooms before frying: how necessary is it?

Fried mushrooms are our favorite dish. The ones we collect ourselves in the forest are especially tasty. The forests of the middle zone are full of these gifts of nature, but those of us who are encountering mushrooms for the first time simply need to know how to cook them correctly. Which ones can be fried without boiling, and which ones must be boiled before frying, because not all mushrooms can be directly fried. We also need to know how long to fry mushrooms. This is what our article will be devoted to.

Fried mushrooms with pre-boiling

Since many housewives still boil all mushrooms without exception before frying, we will pay special attention to this method. Let's look at the process step by step.

Step 1 - Cleaning

Mushrooms brought from the forest should be soaked in cold salt water for 1.5-2 hours, then rinsed and peeled.

Tip: the stems of boletus and honey mushrooms turn out to be harsh when fried, so it is better to cut them off and dry them - in winter, when ground, they are perfect for preparing mushroom sauces and soups.

Step 2 - first boiling

Pour cold water over the mushrooms, bring to a boil and simmer over low heat for 15 minutes, skimming off the foam that formed during boiling. After 15 minutes, drain the mushrooms in a colander and rinse with water.

Tip: when cooking porcini mushrooms, you can add a small amount of citric acid to the water (about 3 grams per 1 liter of water) to prevent them from darkening.

Step 3 - second boiling

Pour clean water over the mushrooms again, bring to a boil and simmer again over low heat for 10-15 minutes. After cooking, drain the water and rinse the mushrooms again.

Step 4 - frying mushrooms

When the water drains from the mushrooms after washing, they need to be cut into pieces of the intended size, then put in a dry frying pan (without adding oil!) and kept over low heat, stirring until the liquid evaporates. Then it’s time to add vegetable oil, animal fat or butter (preferably ghee). Fry the mushrooms in oil for 25-30 minutes, remembering to stir. A few minutes before the end of frying, add salt to taste.

Step 5 - placing fried mushrooms in jars

Transfer the mushrooms directly from the frying pan into dry, hot, sterilized jars. In each of them there should be 1-1.5 cm above the mushrooms for oil (fat). It is best to pour in the oil in which the mushrooms were fried, but if this oil is not enough, you need to add new oil to the pan, heat it and add it to the jars while boiling.

Advice: if you prefer animal fat for preparations, its layer on top of the jar will need to be salted directly while it is hot.

Step 6 - sterilization

Roll up the filled jars and sterilize (completely submerged in salt water) for 60 minutes. Then turn over onto the lids, wrap thoroughly and leave to cool for 2 days.

Tip: if the mushrooms are stored in the refrigerator, they do not need to be sterilized and stored under nylon covers.

Does not require pre-boiling

Edible and conditionally edible mushrooms are prepared differently. Edible mushrooms can be fried immediately. These include::

Naturally, additional heat treatment of edible mushrooms will not harm the human body. But their nutritional value decreases, the specific mushroom aroma weakens and the taste deteriorates. And some mushrooms become slimy even after boiling for a short time.

What mushrooms should you not pick?

1. It’s better not to take mushrooms that you don’t know.
2. Do not take mushrooms with a tuberous thickening on the stem surrounded by a shell. It’s better not to even touch these with your hands.
3. There is no need to collect wormy, spoiled or overgrown mushrooms.

It is necessary to collect mushrooms away from large highways, factories, and railways. There is no need to collect them in cities and city parks, as they tend to accumulate toxic substances. Even edible mushrooms collected in the wrong place can become poisonous. Under no circumstances should you eat mushrooms raw, even those you know well. Do not buy mushrooms at the market, as it is not known where they were collected.

Bulgarian fried mushrooms

Mushrooms - 1 kg Vegetable oil - 0.5-0.8 cups Table vinegar 9% - 3-4 tbsp. spoons Salt - to taste

This is how definitely edible mushrooms are prepared. All of them need to be cleaned, washed thoroughly, chopped and quickly fried in oil over medium-high heat (do not simmer with a lid!).

Transfer the mushrooms into dry, heated jars, adding slices of peeled garlic and finely chopped herbs.

Add salt and vinegar to the oil remaining after frying and bring to a boil. Pour this oil over the mushrooms so that the layer above the mushrooms is at least 3 cm. Sterilize in salt water for 45-50 minutes. These mushrooms are stored in the refrigerator.

If you brought champignons from the forest prepared according to this recipe, they will be perfectly stored in a plastic bag in the freezer. And after going to the store to buy mushrooms, where they grow every day even in the most severe frosts, you can fry them at any time of the year, using all the knowledge you have acquired and our advice.

Vegetable garden and more

03.23.2019 admin Comments No comments

What a joy it is to go to the cellar in winter and bring back a jar of rolled up fried mushrooms! Pour this wealth into a frying pan and make the whole house close its eyes with pleasure - the indescribable magical smell will seem to take you back to summer, when you just came out of the forest with full baskets.

And in order to give your loved ones such unforgettable moments, you need not to miss that - not particularly long and quickly passing - period when you can still go to the nearest forest for a mushroom harvest.

When preparing fried mushrooms for the winter, fat is used as a preservative - butter or ghee, lard (rendered lard) and vegetable oil. Most often, housewives prefer a mixture of fats, not without reason considering such preparations to be the most delicious.

With tomatoes

Ingredients:

• Mushrooms – 200 gr.
• Tomatoes – 350 gr.
• Onion – 1 piece, small size.
• Garlic – 2 cloves, medium size.
• Vegetable oil, salt, black pepper - to taste.

Cooking:

• Fry the diced onion and finely chopped garlic in a frying pan in oil for 1 minute.
• Add the fruiting bodies, cut into small slices, into the pan and fry everything for 7 minutes, with constant stirring, until the moisture from the mushrooms evaporates.
• Place the tomatoes, cut into slices, as well as spices and salt into the pan and fry, stirring gently, for 3 minutes.
• At the end of the frying process, sprinkle the dish with finely chopped herbs.

The dish is ready!

Is it possible not to boil honey mushrooms but to immediately fry them?

Fresh mushrooms must first be boiled twice for a quarter of an hour, changing the water during the break. Then they can be fried in any oil until golden brown. If the honey mushrooms are not boiled first, then after washing the mushrooms in running water, you can simmer them for half an hour until the liquid has completely evaporated, adding salt during the cooking process.

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Be sure to boil:

brittle and stinging russula

milk mushrooms are black and yellow.

Because of the bitter taste, all those mushrooms that have a burning milky juice are soaked and boiled:

camphor, alder and sweetish laticifers

some types of russula, pigs and talkers

and some other mushrooms.

When cooked, the bitterness transfers to the water, and the taste of the mushrooms improves significantly. Many summer residents explain the need for preliminary boiling by the fact that this will additionally clean the mushrooms from environmental pollution.

Be that as it may, you need to rely both on theoretical data about the group affiliation of mushrooms, and on local conditions and traditions. It is good if this knowledge is passed on from generation to generation. In such families, “mushroom” troubles almost never happen.

How long to fry?

Exactly how long you need to fry mushrooms depends on the characteristics of each recipe and the type of mushroom. But decide for yourself whether they need to be boiled before frying. Ordinary mushrooms, from the group of absolutely edible ones, do not necessarily need to be cooked - sometimes this can even harm their taste. Mushrooms from the category of conditionally edible, as a rule, must be boiled before any culinary use - this is a standard requirement for their pre-processing, which, for the sake of safety, should be strictly observed.

Fried chanterelles

Fresh chanterelles - 1 kg Vegetable oil - 0.5-0.8 cups Bay leaves - 3-4 pcs Salt - to taste

Wash and chop the chanterelles, if that’s what you plan to do. For frying, you can use either vegetable or butter or lard, or a mixture of fats - as you like. Fry the chanterelles over low heat for 40 minutes with the lid on.

Remove the lid, salt the mushrooms, add bay leaf (for taste you can add onion, black pepper or cloves) and fry over low heat until the juice has completely evaporated and the chanterelles have acquired a beautiful golden color. Transfer them to prepared heated jars and add oil from the frying pan to the top (so that the layer of oil above the mushrooms is 1-1.5 cm).

Sterilize in salt water for 35-50 minutes, roll up, turn over onto lids and wrap well until cool. After two days, transfer the jars to a cool, dark place.

Boiling champignons: tips and tricks

To obtain a delicious dish, the components of which are champignons, you can follow the following recommendations from professional chefs:

• Avoid prolonged soaking in water. Regardless of what dish you plan to cook with these mushrooms, it is not recommended to soak champignons in water for a long time. Many cooks insist that simply rubbing the mushrooms before cooking using a kitchen towel will be sufficient. This will ensure that the density, aroma and taste of the product are preserved.
• As for the duration of pre-boiling champignons, in the case of a fresh product it should not exceed 5 minutes.
• If the mushrooms are intended for subsequent frying, they should be boiled in water without adding salt and pepper. It is better to add spices directly during the cooking process of mushrooms.

Bon appetit!

What mushrooms can be fried without cooking?

If you picked young mushrooms in an environmentally friendly place, then you don’t need to boil them before frying, but fry them immediately, if, of course, these mushrooms belong to the edible group. After cooking, most forest products become soft and slippery, so you should not subject them to heat treatment again. Fry mushrooms for 20-40 minutes, depending on the type. It is advisable to bring them to a golden crust, because in this form they are the most delicious.

List of mushrooms

You can safely fry without cooking:

• white;
• boletus;
• boletus;
• boletus;
• pine boletus;
• saffron milk caps;
• Champignon;
• raincoats;
• chanterelles;
• summer, autumn and meadow honey mushrooms;
• umbrella mushrooms.

Store-bought oyster mushrooms and champignons are fried without boiling. I don’t fry russula, because some types are inedible. Only a very experienced mushroom picker can distinguish them.

Fried umbrella mushroom, recipe

The fried umbrella mushroom turns out very tasty. I had never collected them before, thinking they were fly agarics, but one granny in the forest taught me, she said that they taste like chicken, and that’s true. Then I found information about the mushroom in the encyclopedia, where it was said that these mushrooms are considered a delicacy by the French on a par with truffles, and we kick them with our feet.

What you need for frying

1. Umbrella mushrooms with unopened caps.
2. 2 onions.
3. High-quality vegetable oil for frying.
4. Salt.

How to cook

1. Wash the mushrooms and chop them, not very finely, as they will fry. Many people don’t use the legs because they are a bit tough, but I fry with the legs.
2. Heat a frying pan and pour oil.
3. Peel the onion and cut into half rings.
4. Place the onion in the pan and fry for about five minutes, stirring.
5. Then we place the mushrooms there. They will give you water. After the water has boiled, fry the mushrooms until golden brown. Add salt five minutes before the end of cooking.

Classification of mushrooms

Mushrooms are:

• edible. These are the species that are distinguished by high taste, do not contain toxic substances, have a pleasant smell and are characterized by the absence of bitterness;
• conditionally edible. Such mushrooms may have an unpleasant odor and taste, contain some harmful substances, and such fruits can only be eaten after deep heat treatment or after prolonged soaking and salting;
• inedible. These species do not cause poisoning, but they are not eaten due to their bad smell and taste;
• poisonous. Poisonous, in turn, are divided into hallucinogenic, poisonous and deadly poisonous. They should not be eaten under any circumstances.

Edible

There are a lot of edible mushrooms. You can’t cover them all in one article. But we’ll tell you about some. The main edibles are:

• White mushroom;
• boletus;
• boletus;
• boletus;
• fox;
• most russula;
• pine oil can;
• champignon;
• raincoat;
• saffron milk cap;
• umbrella mushroom;
• several types of moss mushrooms;
• meadow honey fungus, summer, autumn;
• white dung beetle;
• gray row;
• truffle;
• oyster mushroom

If these types of mushrooms were collected in an environmentally friendly place, then it is not necessary to boil them before frying.

Conditionally edible

These include:

• linden milk mushroom;
• bitter;
• green row;
• black milk mushroom;
• white wave;
• Volzhanka;
• violin.

Inedible

The main ones from this group are:

• pig;
• gall fungus;
• pepper oiler;
• Russula pungent.

Poisonous

This group needs to be known very well, because some types of mushrooms can take life. These, first of all, include the pale toadstool, which in appearance resembles a russula or champignon. Also considered poisonous are:

• red fly agaric;
• white fly agaric;
• yellow-skinned champignon;
• sulfur-yellow honey fungus;
• poisonous row;
• gray fly agaric;
• line.

Champignons - beneficial properties and possible harm

Champignons were first used as an ingredient in dishes in ancient Rome. Since that time, mushrooms began to be actively grown for food consumption, and the product itself became quite popular in almost all countries of the world.

Today it is difficult to find a person who does not like champignons. These mushrooms are present in every restaurant, because without this ingredient the creation of many great dishes is simply impossible.

The beneficial properties of champignons are presented:

• high content of vegetable protein, which is quickly and easily absorbed by the human body;
• the content of many useful substances, among which the leading place is occupied by vitamins B, C and D, amino acids and trace elements represented by magnesium and potassium;
• the ability to quickly saturate the human body without causing weight gain;
• correction of cholesterol levels in the blood;
• ensuring the normal functioning of many internal organs and systems;
• providing a beneficial effect on nerve cells, which helps normalize the functioning of the nervous system;
• removing toxins and other harmful accumulations from the body;
• providing an antioxidant effect on the body.

Experts strongly recommend including champignons in the diet of those patients who suffer from diabetes, atherosclerosis, anemia, and dysfunction of the nervous system.

But despite all the usefulness of mushrooms, they are not recommended for use by children and patients with diagnosed liver diseases, which is due to the high content of chitin in the product.

It is also necessary to take into account the fact that eating mushrooms can cause serious intoxication of the human body and even lead to death.

This is due to the developmental characteristics of champignons, which absorb harmful substances from the soil and air. To get only the maximum benefit and minimize the possible harm of eating champignons, you need to know how to cook them.

Pickle

Article on the topic

Mushroom mushrooms, honey mushrooms and white mushrooms: the most successful recipes for pickling Strong, crispy mushrooms are amazing when salted or pickled. But not only them. White, spongy noble mushrooms - boletus and boletus - are salted separately (by the way, they can be salted together without separating them by variety). Small salted elastic chanterelles crunch wonderfully on your teeth. Salted boletus is amazing - this is one of the best mushrooms for pickling.

All of the above is salted hot, that is, first boiled and then poured with marinade. There is also a cold method of pickling, when raw mushrooms are sprinkled with salt and placed under pressure. This is how saffron milk caps are prepared, as well as milk mushrooms and mushrooms, but the latter must be soaked in cold water before salting.