How to process mushrooms? How to properly process fresh mushrooms

Experienced mushroom pickers treat a walk in the forest as a certain ritual. With their families, they can walk and pick mushrooms for hours, and at home they clean them carefully and lovingly. They pay special attention to each and wash thoroughly. But not everyone knows how to process mushrooms correctly. If there is any doubt about the quality, in no case should the product be used, it is more expedient to throw it away immediately.

Cleaning mushrooms from debris

Mushrooms spoil very quickly, so you need to prepare them for storage quickly. Walking through the forest is a tiring task, after returning home you want to lie down and relax. How to process mushrooms in the forest? To save time, it is worth starting processing immediately after they are torn off. To do this, you need to clean each mushroom from debris and leaves, and if the skin on the cap is easily removed, then it can be removed. The mucosal apex must be cleaned and the film removed. Naturally, in the forest you need to spend more time for a walk, but at home you can relax a bit.

mushroom preparation

After coming home, you should immediately distribute them by type, so that it is easier to figure out how to process mushrooms and what to cook from them. Then you need to take a sharp knife and cut out all the dark places, and also check the product for the presence of insects or worms. Hats must be gently wiped with a brush or brush, and then cut off the tip of the leg.

When all mushrooms are cleaned, they should be thoroughly washed. But this should be done with extreme caution, since a long stay in the water will not have the best effect on the quality, and their taste will change a little. Mushrooms must be put in a colander and rinsed a little with cold water, and then let it drain.

If you know how to properly process mushrooms, then the juice that remains should not be thrown away. It can be used to prepare other dishes.

If the mushrooms have a small amount of wormholes, the product must be soaked in cold water, after adding salt there. Then the worms will come out and stay in a container of water. In the case when the mushroom is very difficult to wash, as it is excessively contaminated, it can be placed in water and left for a while.

It is more convenient to wash in a basin or in a large saucepan. It is important that the mushrooms are covered with water. To prevent them from floating up, you can put plywood or a board with a small load on top. When the leaves and other debris are wet, it will be very easy to separate them.

Those mushrooms that are intended for salting must be soaked. For mushrooms, it is worth scraping off the upper black layer with a knife, and for oiled mushrooms, remove the films from the hats. When thinking about how to process volushki mushrooms, you should remember that they are soaked raw and then salted.

Those species that contain milky bitter juice should be soaked for 2-3 days, changing the water at least three times a day. It is better to put the container in a cool place so that the mushrooms do not sour.

Experienced mushroom pickers assure that soaking is not as useful as it is commonly believed. This is due to the fact that along with the bitterness, nutrients and protein substances leave, the nutritional value of the product decreases, and the mushroom becomes soft and flabby. Therefore, experts do not recommend soaking for more than 2 days. If you figure out how to process mushrooms, then after cooking they will always turn out delicious.

When sorting through, you need to pay special attention to whether there are any poisonous species in the basket. Some grebes are very similar to russula. You can distinguish them by the stem: if the russula is real, its stem is straight to the very base, while in a false mushroom it expands downwards. It will also be useful for beginners to know that in a toadstool the skin is removed from the cap from the edge to the center. If there is any doubt about the quality, it is impossible to use them in any case, it is more expedient to immediately throw them away. You should not pick those mushrooms that grow near highways or landfills: they can cause severe poisoning.

Preparing for salting

Inexperienced cooks are often concerned about how to properly process mushrooms for pickling. After cleaning, they must be put in a container for soaking, large ones - cut into pieces. Russula with a red leg can come across very hot, so it is better to place them in boiling water for a few minutes. Yellow ones do not need soaking, it is enough to peel them, boil them and put them in the refrigerator. Old and flabby mushrooms should be thrown away immediately.

Pickling

Most often pickled tubular species that do not contain bitterness. Small mushrooms are pickled separately, and large ones should be cut into pieces. The legs must be separated from the caps, and they can be marinated both together and separately. Mushroom pickers are advised to select hats, and use the legs for cooking other dishes.

If the butterflies are young, the bottom film must also be removed. It is more convenient to do this with the tip of a thin knife. The leg should be left a couple of centimeters from the hat.

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

How to dry mushrooms?

To dry the product, you need to know how to process fresh mushrooms. An improperly prepared product for storage will quickly deteriorate. For drying, tubular species (white, oily, boletus) or lamellar (russula, mushrooms or chanterelles) are most suitable.

It is better to dry strong, old mushrooms without damage. They should never be soaked or washed. Use a damp cloth to remove dirt and debris. Mushrooms are dried separately for each species, if necessary, cut into pieces. Hats can also be divided into parts. In order for the mushrooms to dry faster, their thickness should be 3-5 mm. Cut comfortably with a sharp knife, laying the spongy side up.

Preparing porcini mushrooms

They are very tasty, nutritious and highly respected by chefs. But not everyone knows how to process. First of all, with a small knife, you need to cut off the tip of the leg, grabbing a little on the sides to remove foreign particles.

Wipe the mushroom with a paper towel and remove small particles of debris. If drying is expected, the product must not be wetted.

To check if the mushroom is wormy, you need to cut the leg. If the caps are very large, you can cut into pieces. In the case when the contamination is very strong, it is necessary to boil the product for some time or soak in salt water.

When thinking about how to process a white mushroom, you should use a toothbrush. It picks up debris well and does not damage the hat.