PRELIMINARY COLD AND HEAT TREATMENT OF MUSHROOMS

Mushrooms

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Kira Stoletova

The first priority after harvesting is processing the mushrooms. There is no need to delay the process, because the product quickly deteriorates. If it is not possible to process the crop immediately after arriving from the forest, you are allowed to postpone work for only a few hours. To properly prepare mushrooms for consumption, you need to learn certain rules.

Mushroom processing

Processing - the basic rules of a mushroom picker

First of all, the mushrooms need to be sorted out and cleared of debris, sand, and soil. Then they are sorted and defective specimens are thrown away. Damaged parts are cut out with a knife.

The peel, if it separates well, needs to be removed. The mushrooms are washed. Afterwards they are folded back to dry.

How to process wild mushrooms

First, the processing takes place in the forest; you can clean off the dirt while you are in it. Then the mushrooms should be cleaned. The covering film is removed from russula and boletus.

Boletuses and boletuses are cleared of needles, leaves, and branches. Hats are cut. Mushrooms are inspected for worminess. If there are holes, the copies are thrown away.

Then the mushrooms are washed. This should be done in cool water. Milk mushrooms and white mushrooms are soaked before cooking.

Cleaning and processing porcini mushrooms

Boletus mushrooms are cleaned immediately after collection. It's better to do it outside. Treatment includes cleaning of dirt and leaves.

The harvest can be stored for no more than 4 hours. You can keep it in the cellar or refrigerator for a couple of days. Otherwise, the mushrooms will lose their flavor.

Add fat when frying

Many housewives try to use as much oil as possible when frying, believing that the product lacks fat. Such anxiety does exist.

Indeed, at some point during cooking, the mushrooms may actually be starved of oil. This does not depend on the number of stirrings, as many people think, but on the spongy structure of the mushrooms.

If you want to speed up the process without damaging the texture and color of the mushrooms, simply drizzle a little oil or fat into the pan periodically.

Mechanical restoration

After harvesting, mushrooms such as oyster mushrooms should be processed immediately. If this is not possible, you can wait a couple of hours. Proper preparation includes following a number of rules.

Sorting

Regardless of the chosen type of preparation, mushrooms should be sorted (noble or not, edible/conditionally edible). For the preparation you will need to take medium-sized ones. Some mushrooms can be fried immediately, others require boiling (bull, goat, etc.).

Cleaning

You should get rid of insects and debris. A cloth is used for this. You can also process fruiting bodies with a knife. However, this is not a prerequisite.

Rules for adding salt

Not all housewives know that mushrooms have a very delicate relationship with salt. When adding salt, it is very important not to overdo it.

When frying, spices can be added immediately, salt - at the end (Photo: Pixabay.com)

Why is this so? Everything is simple here: salt draws out moisture, which is abundant in mushrooms. If you add salt at the beginning of cooking, the mushrooms will not fry, but will cook in their own juice. Therefore, it is best to salt them at the end of cooking.

Methods for harvesting and processing mushrooms

The product spoils quickly. That is why it is not stored raw. It is better to process mushrooms on the same day they were collected.

Drying and drying porcini mushrooms

An excellent harvesting method is drying. The dried product retains excellent taste. During the drying and drying process, approximately 90% of the mass dries out, but the mushrooms become more aromatic.

The drying rules are as follows:

1. The highest quality specimens should be selected.
2. Mushrooms cannot be washed; they are cleaned with a cloth.
3. Large specimens are cut into several parts.
4. The lower part of the leg is cut off.

Drying mushrooms

If the product is soft, you need to dry it like this: put the mushrooms in glass jars along with garlic and pepper. Top them with olive oil.

The lids of the jars must be tightly closed. The jars need to be sent for pasteurization. They are placed in a pan with a towel previously placed on its bottom.

Fill the pan 3⁄4 full with water. Then it is put on low heat. After bringing to a boil, pasteurize the jars for 25 minutes.

Hot jars should be placed on a wooden tray. It's worth waiting until they cool down. Store dried mushrooms in the pantry.

Oven drying

To begin with, it is worth dividing the mushrooms by type and size (champignons, boletus, etc.). Then you need to prepare a baking sheet. It is sprinkled with a little oil.

The baking tray is covered with baking paper. Mushrooms are laid out. Their caps should be directed upward, and there should be 1 mm between each specimen.

The need for high temperatures

One of the mistakes when cooking mushrooms is low cooking temperatures. This problem is especially relevant if you choose the wrong dishes.

Thus, it is advisable to cook mushrooms in a container with thick walls, for example, in a cast iron kitchen pan. This product heats up quickly and retains heat for a long time. If you use other cookware when adding cold mushrooms, the temperature may drop sharply, which will result in disruption of the cooking process.

Mushrooms are best fried in cast iron (Photo: Pixabay.com)

To make the mushrooms tasty and appetizing, you only need to place them in a hot frying pan and fry for 2-3 minutes, stirring occasionally. If the mushrooms brown too quickly, simply reduce the heat.

How to clean porcini mushrooms before freezing

Mushrooms must be peeled before freezing. Then the cut located on the stem is renewed, and the skin should also be removed from it. If the specimens are large, they are cut.

Preparation

There is no need to wash porcini mushrooms. Cut them into small cubes. Then they can be boiled or fried for 12 minutes.

How to clean the cap of a porcini mushroom

The dry cap is easy to clean. Wet mushrooms should be wiped with a cloth. You can also use an old toothbrush.

Do I need to peel the stem of porcini mushrooms?

This should be done without fail. Moss, foliage, and needles need to be removed. If worms are visible, this part of the leg will have to be cut out.

Possible problems and ways to solve them

Even experienced mushroom pickers can confuse good specimens with poisonous ones. Boletus mushroom and gall mushroom are especially often confused. The latter differs in cut.

Boletus does not change its color even after marinating and cooking.

Another problem is spoiled adult mushrooms. If you find one, it is better to throw it away immediately. Old mushrooms are not only not healthy, but also tasteless.

Mushrooms need oxygen

You can often see that some owners store mushrooms in a tightly closed container or bag. But this storage method is not suitable for mushrooms. The fact is that this delicate product, when stored in a closed container, becomes covered with mucus and wrinkles. This not only makes it less aesthetically pleasing in appearance, but also negatively affects the taste.

If you want this product to retain its taste and aroma, you should store the mushrooms in the refrigerator in paper bags. To prevent them from drying out, cover the top with a damp paper towel.

In addition, you should not wash them before storing - all preparatory procedures are carried out before the actual preparation of food.

Nuances of cleaning fresh edible mushrooms

More than 380 species of edible mushrooms grow in the European part of Russia alone . Of course, the figure seems huge. But there are about 4 dozen species of russula, more than 20 types of edible milk mushrooms, and the most delicious, porcini mushrooms - 10 species. And each mushroom should have its own approach. For lamellar, tubular (spongy) mushrooms, as well as morels and rain mushrooms, there are different cleaning nuances.

How to clean sponge mushrooms

Sponge mushrooms include species in which the lower surface of the cap resembles a sponge:

• white;
• redheads - boletus and boletus;
• boletus;
• flywheels;
• Polish mushroom;
• goats and others.

White mushrooms

They do not require intensive cleaning after harvesting.

1. It is enough to wipe the surface of the cap with a damp cloth and remove any stuck grains of sand with a knife.
2. To check if the mushroom is wormy, cut off the base of the stem.
3. Place in a colander and rinse with running water.

Sticky soil from the stem of a porcini mushroom can be cleaned off with a knife.

How to remove the spongy layer on the moss fly cap

1. We cut the leg along the edge of the cut.
2. If the base has darkened, clean off the top layer.
3. Remove the spongy layer on the cap. If this is not done, the mushroom will darken and become slimy during cooking.
4. To make it easier to remove the spongy part, place the mushrooms in cold water for 20–30 minutes.

The top layer of the stem of moss mushrooms needs to be peeled off.

Kozlyaki

There is no need to clean the goats in the usual sense. Their film is not as slimy as that of their relatives - they are oily. Therefore, we simply rinse the mushrooms thoroughly in water and check to see if we have caught any worms. A stem completely untouched by worms is not an indicator of a good mushroom. It's better to cut the cap in half.

Cleaning the goats simply means going through them and checking them for worms. Then cut and rinse with running cold water in a colander. In general, this is all the processing.

Barsko

https://www.bolshoyvopros.ru/questions/423995-kak-chistit-griby-kozljaki-nuzhno-li-ih-chistit.html

As practice has shown, and as experienced mushroom pickers advise, it is not at all necessary to peel the skin from the Kozlyak cap. It is better to pay more attention to washing the sponge and checking for worms (damage to the stem).

Mykhalich

Read also:  Marinated mushrooms for the winter - 7 best cooking recipes

https://www.bolshoyvopros.ru/questions/423995-kak-chistit-griby-kozljaki-nuzhno-li-ih-chistit.html

Polish mushroom

There is no need to clean it of sand and dirt. Rinse with cold water and cut into halves. If wormholes are present, cut off the damaged areas.

Polish mushroom can be washed quickly and easily under running water.

Redheads: boletus and boletus

It is customary to separate the stem from the cap of these mushrooms. We cut off the top layer from the leg with a knife, you can carefully scrape it. Rinse under running water. We wipe the caps with a damp cloth and cut them into halves to make sure there are no worms. Cut off the spongy part before cooking. There are several reasons for this.

1. Mosquito larvae often live in the “sponge”.
2. When cooked, the spongy part of redheads becomes slimy.
3. It has pores that are difficult for our body to digest.

In redheads, the legs are separated from the caps and then cleaned

Butter: how to wash mushrooms and remove the skin correctly

Delicious, charming mushrooms cause a lot of trouble when cleaning. They stain your skin and always try to slip out of your hands. Therefore, despite the slight inconvenience, it is worth cleaning them with gloves. We pick up the skin from the edge of the cap and remove it towards the center. If the cap is very dry, you can moisten it a little. The skin must be removed because after cooking it becomes slimy. And this way we get beautiful and clean mushrooms. It is better to cut the butter mushrooms in half during the cleaning process to make sure that the mushrooms are not wormy. It is not recommended to soak them, as this will cause them to lose their great taste.

The butterfish has a cap with a sticky, slimy skin.

Cleaning boletus, Polish, porcini mushrooms - video

Correct ways to clean agaric mushrooms

Lamellar mushrooms have plates on the bottom of the cap.

Honey mushrooms

They are very easy to clean and do not require much effort.

1. Cut off the hardened part of the leg.
2. Fill the mushrooms with warm water and rinse them to remove any grains of sand.
3. Use a knife to remove the “skirt” from the leg.
4. Rinse with cool water.

Even in good honey mushrooms the base of the leg can be hard

How to clean dirt from champignons

The peculiarity of all our favorite champignons is that they cannot be wetted. It is not recommended to even rinse them under running water.

1. Cut off the base of the leg. You can leave the “skirt” on.
2. Young champignons are usually not skinned. But in older specimens it is better to remove it. Using a knife or fingers, pry the skin at the edge of the cap and remove it towards the center.
3. We also trim off the windward areas.

Remove the skin from adult champignons

Chanterelles

Cleaning these yellow mushrooms is easy and pleasant. There is no need to worry about forest animals that can live in mushrooms, because the chanterelle itself protects itself from worms. It produces a special substance, chitinmannose, which destroys worm eggs. So all that remains is to rinse the chanterelle well to remove sand and clean the legs with a knife.

Chanterelles are mushrooms that do not require much trouble when cleaning

How to clean chanterelles - video

How to wash and peel oyster mushrooms

1. Among the collected oyster mushrooms, we select young specimens with a cap diameter of no more than 10 cm.
2. Old mushrooms have a very tasteless cap and an inedible stem, so we throw them away.
3. Separate the mushrooms from each other.
4. We cut off the base of the leg and the darkened areas.
5. Rinse under running water.

These are very easy mushrooms to clean and prepare. They do not need to be washed from soil and debris, since oyster mushrooms grow on trees.

Oyster mushrooms are one of the cleanest mushrooms

Russula: how to clean and get rid of bitterness

1. We clean the needles and particles of earth from the surface of the mushroom.
2. You can soak the russula for 15–20 minutes in cold water so that the grains of sand are washed out from the space between the plates.
3. Carefully remove the skin from the caps with a knife, being careful not to crumble the mushroom.
4. Using a brush or brush, wash away any remaining dirt between the plates.

Russulas with a red cap need not only be cleaned of needles and soil. This type of russula has a bitter taste. To get rid of bitterness, you need to boil the mushrooms for 15–20 minutes and drain the boiling water. And only after that start cooking.

Russulas with a red cap need to be subjected to special treatment to get rid of bitterness

How to wash milk mushrooms and saffron milk mushrooms

These mushrooms are cleaned the same way. Both are covered with sand or earth, which has to be washed away.

1. To remove grains of sand and debris between the plates, as well as to get rid of bitterness, soak milk mushrooms and saffron milk caps for at least a day in cold water. Mushrooms can be kept in liquid for a maximum of 3 days.
2. Use a brush to remove dirt between the plates and clean the cap.
3. If the dirt is not erased, scrape it off with a knife.
4. Rinse with cold water.

Like saffron milk caps, milk mushrooms are pre-soaked for a day.

Rowers - bluelegs, cockerels, yellowjackets and other species

The most common types of rows:

• Bluelegged (lilac-legged rower);
• regular;
• poplar;
• gray (affectionately nicknamed “cockerel” by the people);
• yellow (jaundice);
• May;
• green (greenfinch;
• yellow-red (popular name “chicken”).

Cleaning them is not that difficult. Using a knife, scrape off the dirt from the leg and cut off the base of the leg. Clean the mushroom cap with a brush. Rinse under running water.

Rows are easy to clean with a knife

Sandpipers also belong to the rows - this is rather a popular nickname. All of them are medium in size. The caps of the rows are approximately 15 centimeters in diameter and have an indentation in the middle. But its leg is small - a maximum of 5-7 centimeters, strong and thick at the bottom. But sandpipers are a variety of mushrooms in color. The color of their tops ranges from truly grayish-sandy to bright red - after all, we have not forgotten that about 40 species are hidden under one name.

Kira Ifeevskaya

https://fb.ru/article/132151/pesochniki—gribyi-kotoryie-otnosyatsya-k-kategorii-syedobnyie

Bear's Ear mushrooms (a type of hedgehog mushroom)

These little-known mushrooms are not easily edible, but are very tasty when fried, pickled, stewed or dried. They grow in groups, often forming circles in clearings. Easy to clean.

1. We clean the leg from the ground using a knife.
2. Rub the hat under water with a brush with soft bristles.
3. We cut the mushroom in half to make sure that it is not wormy.

“Bear ears” are easy to assemble, as they grow in groups, and are also easy to clean

Seasonings and additives

Mushrooms have a rich natural taste and aroma. During heat treatment, some of them lose these properties. Properly selected seasonings will help restore the lost taste and make it even brighter. The following spices are most suitable for the product :

• fresh and dried herbs (dill, green onions and parsley);
• garlic;
• Mediterranean herbs (thyme, rosemary, oregano);
• nutmeg.

Parsley, dill and onions have a pleasant aroma and are an excellent addition to mushroom dishes. Garlic is considered the leader among spices. With it, any dish acquires a special taste.

Mediterranean herbs lightly refresh the dish and add a spicy aroma. They are best added to soups.

Nutmeg has a strong flavor. A little young nutmeg is added to long-cooking dishes.

How to properly process a poplar row

For many mushroom pickers, poplar rows are considered popular. This is a conditionally edible mushroom, popularly called poplar. These fruiting bodies grow near or directly below poplar trees in large rows. These mushrooms are usually always very dirty, so let's look at the information on how to properly process a poplar row.

1. The first step, which will tell you how to process rows, is soaking in cold water for 3 days. In this case, you need to change the water 2 or 3 times daily. Thanks to this approach, all the bitterness is removed from the mushrooms and the dirt is soaked away. Note that if the temperature of the water for soaking mushrooms is above +16°C, this is bad, since the fruiting bodies can ferment. Therefore, change the water more often to protect the mushroom crop from spoilage.
2. The rows are boiled in water with added salt for 30 minutes.
3. Drain the mushroom broth, rinse in running water and allow to drain.

Pickling

Most often, tubular types that do not contain bitterness are pickled. Small mushrooms are marinated separately, and large ones should be cut into pieces. The legs need to be separated from the caps, and they can be marinated either together or separately. Mushroom pickers advise selecting the caps and using the stems for preparing other dishes.

If the boletus is young, it is necessary to remove the lower film. It is more convenient to do this with the tip of a thin knife. The stem should be left a couple of centimeters from the cap.

Those mushrooms that will be pickled cannot be washed, as they will absorb water, which is extremely undesirable. It is better to wipe them with a damp cloth.

Cleaning mushrooms in the forest

It's no secret that mushrooms hide under leaves or fallen pine needles. Wet weather that persists during rains promotes strong adhesion of small debris to the caps and legs. Before you send the forest gift you like to the basket, you need to clear it of twigs and leaves. Then we have less work waiting for us at home to wash the hats. Sticky leaves and needles can be scraped off with a knife. If the mushroom has wormholes, they need to be cut off until dense pulp without holes appears. You can cut the mushroom in half to make sure there are no worms. We will carry out more thorough cleaning at home.

To make sure there are no worms, the mushroom can be cut in half

The most delicious dishes with mushrooms

Mushrooms are great both for preparing sauce for dishes and as an independent product on the dinner table. Use our recipes to surprise your family!

Mushroom sauce for beef steak

You will need : 200 g of boiled wild mushrooms (preferably boletus), 2 cloves of garlic, onion, 200 ml of heavy cream, salt and pepper to taste.

Cooking . After chopping the onion and garlic, fry in butter for 5-7 minutes. Then add the boiled mushrooms and simmer for another 10 minutes, add salt, pepper and cream. Keep on low heat until the cream boils. Then remove from heat and serve with meat.

Mushroom casserole with pasta

You will need : 500 g of wild mushrooms, 500 g of pasta, 1 onion, 200 g of cheese, 50 g of butter, 300 g of sour cream, a bunch of parsley, salt and pepper to taste.

Cooking . Boil the pasta, drain the water, then mix it with the butter. While the pasta is soaking in oil, fry the mushrooms with chopped herbs in a frying pan, salt and pepper them.

Place half of the pasta in a baking dish and pour sour cream over it. Place half the mushrooms on top and sprinkle with some grated cheese. Place the remaining pasta on top, add sour cream again and add mushrooms. Finally, sprinkle with grated cheese. Bake the dish for 20 minutes until a crust forms.

Mushroom soup

You will need : 400 g potatoes, 1 carrot, 200 g boiled mushrooms, bay leaf, peppercorns, 2 onions, parsley, salt to taste.

Cooking . Peel the potatoes and carrots and cut them as desired. Place the vegetables in a pan of boiling water and add salt. After 10 minutes, place the mushrooms in the pan. Peel the onion, chop and simmer together with finely chopped parsley in a frying pan, adding a little water.

Place the stewed spices with the other ingredients, add the bay leaf and peppercorns and cook everything together for another 10 minutes.

In this article, you learned how to properly cook and prepare mushrooms, and also learned about recipe options for mushroom dishes. Share your secrets with us!