Thermal processing of mushrooms. Culinary processing of mushrooms

champignons, raw, chanterelles, hassle; Temple - curls, lines. Fresh, salty, dried, pickled on catering enabled mushrooms.

Fresh mushrooms. Mushrooms are immediately treated, as they quickly deteriorate. Primary processing of mushrooms consists of the following operations: cleaning, washing, sorting and cutting.

White mushrooms, booms, boomes, chanterelles, cheesegings are treated equally: purified from leaves, needles and blades, cut off the lower leg and damaged places, scrape contaminated leather and is thoroughly washed 3-4 times. When processing cheesecakes with a hat, remove the skin. To do this, they are pre-covered with boiling water. The oils are cleaned with legs and cut off the caps, cut off spoiled and worm-places, remove the mucous skin and washed.

Mushrooms are sorted in size on small, medium and large. Small mushrooms and medium mushroom hats are used by integers, large - cut or chop. White mushrooms are whined with boiling water two or three times, the remaining mushrooms boiled 4-5 minutes so that they are soft and do not crumble when cutting.

Champignons on enterprises come from greenhouses. They must be relentless, plates on the bottom side of the hat - pale pink. When processing, the champignons remove the film covering the plates, clean the root, remove the skin from the hat and washed in water with the addition of citric acid or vinegar so that they do not darken.

Smorchchki and lines are sorted, cut off the roots, put into cold water for 30-40 minutes in order to be swollen sand and sorts, washed several times. Then the mushrooms are boiled 10-15 minutes in a large amount of water for the destruction and removal of a poisonous substance - gelvelic acid, which in cooking goes into the decoction. After boiling mushrooms are washed with hot water, and the decoction must be poured.

When processing fresh mushrooms, it is necessary to carefully select them, as some of them have similarities with inedible and poisonous mushrooms.

Dried mushrooms. The best dried mushrooms are white, as they give a light, fragrant and delicious decoction during cooking. Podbrazoviki, boosts, butter when drying is darker, so they are unsuitable for broths. Dried mushrooms are moved, washed several times, soaked in cold water by 3-4 hours, then the water is drained, filtered and used for cooking mushrooms. Mushrooms are washed after soaking.

Salt and pickled mushrooms. They are separated from brine, sorted in size and quality, spices are removed, large instances are cut. Very salty or sharp mushrooms are washed with cold boiled water, sometimes soaked. In order to preserve good qualities of salt and pickled mushrooms, you need to ensure that the mushrooms are completely covered with brine or marinade.

Below are the rates of waste during mechanical culinary processing of mushrooms (in% by gross weight):

White Fresh Mushrooms 24 White Marinated Mushrooms 18 Champignons Fresh 24 Figures 16

Salted mushrooms in Bockerel Tara 18 Salted mushrooms in glassware 25 Dried mushrooms There are no waste on marinade, brine, decoction.

Kira Tsekolova

White mushrooms are popular with mushrooms due to taste and ease of preparation. Their disadvantage is the need for careful preparation before eating. The cleaning of white mushrooms is performed to get rid of harmful particles that are on the surface when growing in the forest.

Cleaning in the forest

The preparatory stage for cleaning white mushrooms is their careful inspection after cut. The product is required to examine from all sides to the presence of visible damage to the structure, traces of insects or rot.

Next, proceed to clean the legs. The lowest part is required to be completely removed due to the large mud accumulation. The location of the cut is inspected for the presence of strokes from worms. If they are in large quantities, the fungus is better to throw away. Several moves are not dangerous, and they must be carefully cut off with a thin knife. It is required immediately after collecting: the worm can spread to other mushrooms in the basket.

The next step is to inspect the bottom of the hat. It often contains small insects, worms and remnants of their livelihoods. The hat is required to carefully clean from the needles, moss and herbs.

Washing mushrooms

If you correctly clean white mushrooms, their car wash does not take much time. They are required to rinse immediately after arriving home. For washing use cool flow water. While cleaning the hat and the leg cleaned a small brush to remove all the remnants of the dirt.

Soaking of white mushrooms do not produce. Such processing deprives the product of beneficial properties and taste. The exceptions are those that were collected after the rain.

Soaking is carried out according to this principle:

• large mushrooms are cut on halves;
• put them in a water basin;
• salt add;
• leave for 15-20 minutes;
• delivered and washed under running water.

If you correctly handle the product, there will be many pollution on the surface of the water. Salt also causes insects to leave their holes. Only those white mushrooms are washed, which will be used for cooking, frying or marination.

Main cleaning

After washing, the white mushroom is completely cleaned. The product is dried using a towel or paper.

To clean the Borovik, you will need:

• large capacity;
• toothbrush;
• paper towel or dry rag.

If the leg in the forest was cut down poorly, additionally cut off the small lower part and cleaned with a brush from contaminants. The hat wipes with a paper towel from dust and moisture residues. Then spend complete cleaning with a brush. Not only dirt is removed, but also easily peeled flesh: it does not have useful and taste properties. Next, the fungus is additionally wiped and washed under running water.

White mushroom cleaning for drying

If the product is used to dry in the oven or in the sun, it cannot be wetted. The mushroom quickly absorbs a large amount of moisture, because of which it is impossible to heat thermally.

The product is carefully cleaned from dirt using a brush. It is also wiped with a cloth or a wet towel.

Heat treatment

White mushroom is only required to clean so that it becomes suitable for food. It does not contain toxic and toxic substances. To be reinforced, thermal processing is carried out.

The disadvantage of the method is the loss of taste and useful product quality. They also lose the smell, sometimes begin to be pattering.

For thermal processing, a white mushroom must be cleaned and cut into halves. Next, it is placed in a saucepan with salted water and dried on a slow heat for 10-12 minutes. If the mushroom grew close to the vehicles, processed 20-25 minutes, but this will lead to the loss of taste.

How to pre-clean mushrooms (oil, polish, lousy, aspen, white)

How to treat mushrooms before cooking.

How to clean champignons

Conclusion

Clean white mushrooms need carefully. Dirt residues will negatively affect the taste quality of the dish. Collect better away from settlements and roads: the product absorbs harmful substances.

Mushrooms are forbidden to eat people with a weak stomach and individual intolerance. Also, it is also impossible to give them to small children.

Experienced mushrooms belong to the walk in the forest as a certain ritual. By families, they can walk for hours and collect mushrooms, and at home neatly and with love brushing them. Each they pay special attention and carefully wash. But how to handle mushrooms correctly, not everyone knows. If there are doubts in quality, in no case cannot be used in any case, it is advisable to immediately throw away.

Cleaning mushrooms from garbage

Mushrooms are very quickly spoiled, so you need to prepare them in storage quickly. Walk through the woods - the lesson is tedious, after which go home I want to lie down and relax. How to handle mushrooms in the forest? In order to save time, it is worth starting processing immediately after they are torn. To do this, clean each mushroom from garbage and leaves, and if the skin on the hat is easily removed, then you can delete it. The mucous top must be cleaned and remove the film. Naturally, in the forest you need to spend more time for a walk, but at home you can relax a little.

Preparation of mushrooms

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

When all mushrooms are cleaned, they should be rinsed thoroughly. But it is necessary to do it with extreme caution, since a long stay in water will not be better reflected on quality, and their taste will change a little. Mushrooms must be put in a colander and rinse a little cold water, and then give her a track.

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

If there is a small amount of worm in mushrooms, the product needs to soak in cold water, having previously adding salt there. Then the worms will come out and remain in water tanks. In the case when the mushroom is very difficult to wash, as it is overly contaminated, it can be placed in the water and leave for some time.

Wash more convenient in the pelvis or in a large saucepan. It is important that the mushrooms are covered with water. So that they do not flood, on top you can put a fane or a blackboard with a little cargo. When the leaves and other garbage will be misunderstood, it will be very easy to separate them.

Those mushrooms that are intended for the salt, need to soak. Gruzny should scrape the top black layer to the knife, and the oil has to remove the films with the hats. Thinking on how to treat milling mushrooms, it should be remembered that they are soaked with raw and then sued.

Those species that contain Milky Bitter Juice, you need to pump 2-3 days, changing water at least three times a day. It is better to put a capacity in a cool place so that the mushrooms do not zakise.

Experienced mushroom skins assure that soaking is not so useful as it is considered. This is due to the fact that nutrient and protein substances are leaving with bitterness, the nutritional value of the product is reduced, and the mushroom becomes soft and flabby. Therefore, the specialists are not recommended to soak more than 2 days. If you figure out how to handle mushrooms, then after cooking they will always get tasty.

Disposable, you need to pay special attention to that, there is no poisonous species in the basket. Some loyaders are very similar to the raw. You can distinguish them on the leg: if the raw is real, its leg is straight to the very base, and in the false mushroom it expands the book. Also, beginners useful will be to know that the skin has a skin with a hat removed from the edge to the center. If there are doubts about quality, in any case, it is impossible to use them, it is more expedient to immediately throw away. You should not collect those mushrooms that grow near the highway or landfills: they can cause strong poisoning.

Preparation for salt

Inexperienced culinary culinary worries how to properly process mushrooms for salt. After cleaning, they need to put into the tank for soaking, large - cut into parts. Red-legged with a red leg can come across very burning, so it is better to put them in boiling water for a few minutes. Yellow and in soaking do not need them, it is enough to clean, boil and put in the refrigerator. Old and debrite mushrooms are better to immediately throw away.

Pickling

Most often marinate tubular species that do not contain bitterness. Small mushrooms are marked separately, and large should be cut into parts. The legs need to be separated from the hats, and they can be marrying both together and separately. Mushroom pickers advise to select the hats, and the legs to use for the preparation of other dishes.

If the butter is young, it is necessary to remove the lower film. It is more convenient to make a thin knife with a tight. The leg must be left from a hat for a couple of centimeters.

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

How to dry mushrooms?

To put the product, you need to know how to treat fresh mushrooms. Incorrectly prepared for storage, the product will quickly deteriorate. For drying, tubular species (white, oil, boosts) or lamellar (raw materials, whale or chanterelles) are most suitable for drying.

Sew is better strong, unstable mushrooms without damage. In no case cannot be soaked or washed. To clean from dirt and garbage, you need to use a wet cloth. Mushrooms are dried separately for each type, if necessary, cutting into pieces. Hats can also be divided into parts. For mushrooms dry faster, their thickness should be 3-5 mm. Cut comfortably sharp knife, putting the spongy side up.

Preparation of white mushrooms

They are very tasty, nutritious and enjoy great respect in culinary. But how to process not everyone knows. First of all, a small knife need to trim the tip of the leg, capturing a little on the sides to remove foreign particles.

We need to wipe the mushroom with a paper towel and remove small trash particles. If drying is supposed, it is impossible to water the product.

To check if the mushroom is not worm, you need to trim the leg. If the hats are very large, you can cut into parts. In the case when pollution is very strong, it is necessary to boil the product for some time or soak in salted water.

Flowing, how to process a white mushroom, it is worth using a toothbrush. She cleaner garbage well and does not damage the hat.

Mushrooms are exposed to high temperatures to fully or partially eliminate their poisonousness, a bitter taste or unpleasant smell. It should be remembered that such treatment worsens the nutritional qualities of mushrooms, and also weakens their aroma and taste. Therefore, if there is such an opportunity, the mushrooms are better not to undergo cooking, but to fry them in a natural, fresh form. It is quite possible with, and young, as well as many. Let's just say more: some species of mushrooms acquire viscosity after boiling. This happens, for example, with, as well as legs and. These features should be known when cooking mushroom dishes.

But with some mushrooms without cooking can not do. It is necessary to sacrifice the nutritional value to dissolve harmful substances in water. Such mushrooms include: Waves (s), some raw (s), freight (s). They need to be boiled about 15-30 minutes, and then definitely pour the decoction. The bitter taste of some fungi (, as well as some and) is cleaned by non-elusive cooking (enough 5-15 minutes). But the boil is generally useless - bitterness will not disappear.

Stage First - Primary processing of mushrooms. Consists of several consecutive steps:

1) Surride. Different types of mushrooms are distinguished not only to the taste, but also cooking technology. Therefore, preliminary sorting does not hurt at all. For example, you can separate the mushrooms that need boiling, from those that can be thrown in fresh frying pan. For mushrooms to be convenient to process, it is recommended to decompose them on the handhelter, depending on the size.

2) Clear garbage. Together with the mushrooms, we bring leaves from the forest, chewing, pieces of moss and twigs that are poured on the caps and legs. All this inedible garbage, of course, need to be removed - scrape with a kitchen knife or gently clean with a clean cloth. Especially attentive should be with mushrooms that planned to put on the winter. Here you can clean the entire surface of the mushroom with a tassel, not missing a single folding.

3) Clean the knife. Some parts of the fungus are definitely not suitable for food. They must be carefully cut into a knife so as not to risk their health. This, for example, all softened, damaged or darkened places. If the mushroom is old, then you should remove the inner side of the hat. Some mushrooms are recommended to cut off the leg so that the dish does not work viscous. And late and cheese makes a hat clean - there is skin and bitterness in the process of cooking.

4) Rinse with running water. Mushroom washing time should be small to not spoil the taste of this product. If the mushrooms plan to fry, they are enough to quote with cold water. Mushrooms for drying do not wash at all. All other methods of processing involve fast washing in cold water and folding on a colander to the extra layer of glass. For these purposes, by the way, a sieve or a gentleboard is suitable without removing and depression. Some mushrooms are distinguished by an uneven surface, dust and sand is often assembled in their folds. This is a host, lines, curls and some others. Naturally, such species need to wash a little longer to remove all the garbage. True, experts say that they still do not get rid of simple water from sand, and recommend mushrooms to boil in boiling water for five minutes, and then drain the water and rinse in the colander.

5) Soak. This is done in order to remove bitter or salty notes from mushrooms in taste. Water in this case is recommended to change once per hour so that harmful substances go faster. Picking helps to also return their pristine humidity with dried mushrooms. Such water can be used as a basis for mushroom broth.

6) Cut. This needs large-sized mushrooms that cannot be prepared entirely. Many separate the legs from the legs and prepare them separately so that the dish or canned food in the bank looked more attractive. The hat is cut on the even number of parts (two, four, six - it all depends on the size). The leg is neatly cut across, watching the pieces do not get too thick.

II stage - Subsequent (thermal) processing of mushrooms. Includes several ways to your choice:

1) boiling. Water must be pre-boiled, add salt there to your taste and put mushrooms. Foam formed in the cooking process must be removed. Mushrooms are boiled in about 15-30 minutes. The finished product is leaning into a colander or cooled in cold water.

2) boiling. Initially, the mushrooms are put in cold salted water and bring the most quickly to the state of boiling. Immediately after boiling, the dishes are cleaned from the stove. Mushrooms can be gradually cooling in the same water in which they boiled, or to pour cold water. When the mushrooms cooled, they must be placed in the bag of matter or on the sieve to remove moisture residues. It is impossible to press mushrooms: with this method, with water from the product, and useful substances are irrevocably.

3) scalding (or blanching). First, the mushrooms are carefully soaked, and then they put on a sieve or in a colander and are hung up very hot water. After that, it is briefly lowered in boiling water (you can hold on boiling water pots). Blanching is the fastest method of heat treatment. After him, mushrooms do not break, which is very important if you are going to salt or marry them. As a rule, rhyzeers or raw materials with a flat or just a big hat are scalded.

Summary

Not all sorts of mushrooms (even edible!) Are fitted. For example, old or overgrowing copies are characterized by soft, flabbing and extremely nonappicing aroma. It is better not to risk your health and throw out such mushrooms without regret. But the problem is that even young mushrooms will quickly deteriorate if they are not processed immediately after returning from the forest. If there is no such possibility, then the processing can be postponed the next day, but not later. It is advisable to clean the mushrooms from the garbage, but in no case cut and not wash. Best of all the dawns of the forest hold in a wide basket or other flat dishes. Mushrooms need coolness and good air ventilation. Therefore, a basement, a corridor, a barn or an underground is an optimal storage place. The refrigerator is suitable in the urban conditions. Just do not forget to set the temperature mode + 2 ° - + 6 °. If mushrooms are planned to boil, you can pour them on the storage time with cold water.

How to be if the next day it did not work out to treat mushrooms? There is a proven way to extend the "life" to them. The product must be rinsed with cold water, give moisture dragging (for this purpose there is a colander or sieve), pour steep boiling water, and then put with neat rows in the dishes and spawn salt. Tara needs necessarily glass or enameled, and it is necessary to put it on ice. In such a form, mushrooms will retain their freshness for a week.

- aspect of the rules of the mushroom

✎ What are the rules for processing mushrooms?

Mushrooms refer to perishable products that are very quickly encouraging and become completely unsuitable for their use in food, which means that they should not be left for a long time after collecting.
Therefore, no matter how tiredness is on returning home, you need to find time for so necessary processing of these forest gifts. As a last resort, you can take an hour or the other and take for the processing of mushrooms.
And in order to prepare them correctly for cooking, all existing rules for processing mushrooms.

✎ What is this mushroom processing rules?

Rules for processing mushroomsOf course not approved by the Ministry of Food Industry of the Russian Federation or the decrees of the head of state and therefore are not obligatory for execution. They may have some deviations and exceptions, but it is still worth sticking to these rules, since they laid the unique experience of our ancestors, and they were certainly not fading us.

I. The rule of processing mushrooms Disassembly.

• Carefully go through and inspect.
  

  Rule first ➫ Carefully check and remove all unnecessary: \u200b\u200bworm, old, drunk, inedible or poisonous fruits and for the workpiece to take away only young and strong.
  Rule second ➫ Damaged by forest inhabitants of the mushrooms must be trimmed and drove.

II. The rule of processing mushrooms Sorting.

• Surride by species and size.
  

  Rule first ➫ Surride the fruits by type and classes, or in size, for example, as follows: tubular - to tubular, lamellar - to the plate, the samples - to the shortcom; Or large - with big, and small - with small.

III. The rule of processing mushrooms Cleaning.

• Clean and trim legs.
  

  Rule first ➫ Remove forest garbage - leaves, chew, moss and earth.
  Rule second ➫ Discover the legs from the ground, cut their lower part and remove the skin from the hats with a slippery film (necessarily for oil and wet, and preferably in raw materials).

IV. The rule of processing mushrooms Flushing.

• Rinse in running water.
  

  Rule first ➫ Wash for a short time, otherwise the fruits will lose their useful substances, and the tubular species are typing water into their porous flesh, becoming non-alone or tasteless.
  Rule second ➫ Wash only those fruits that are intended for boiling, salting and marination, and was not categorically intended for drying.

V. The rule of processing mushrooms soaking.

• Soak, rinse and boil.
  

  Rule first ➫ Re-cropped legs and unwind in the containers with cold, well salted water to remove the remaining unnoticed worms from them.
  Rule second ➫ Rinse and boil the fruits into two stages: first boil the 5th - 7th minutes (drain the decoction, rinse with water), then cook in salted water, on weak heat 30-th, a maximum of 40 months (until readiness).

✎ How to handle mushrooms?

Now slowly, very carefully (literally on items) we will analyze how to handle the collected "trophies".
Immediately in the forest, remove all worms and other damaged pieces of mushrooms, clean the garbage and leaves from them. And on the return home you need to carefully carefully go through, clean and prepare for processing.
A knife for collecting and cleaning mushrooms should be small and of course sharp, and preferably from stainless steel, stupid knife will only crumble mushrooms. But for cutting mushrooms, it will be better to use a bigger knife.
As for the processing of mushrooms, this process can be divided into 2-stages:

I. rules primary (preparatory) mribov processing .

• Sorting processing.
  

  Rule first ➫ All mushrooms are desirable to stroke by species, as their taste and cooking methods are different.
  Rule second ➫ If there are few mushrooms, you should separate those of them that can be immediately fed in the fresh form from those that you should cook.
  Rule third ➫ Not excess will distribute them and size to facilitate subsequent processing.

• Cleaning processing.
  

  Rule first ➫ Any dry garbage (leaves, branches, moss or cheeu) on the surface of the mushroom should be cleaned with a soft cloth, and the debris sticking to the hat must be sharpened by a knife.
  Rule second ➫ Especially carefully eliminate garbage with mushrooms designed for drying, cleaning all the folds and their surface with a brush.

• Treatment of cropping.
  

  Rule first ➫ All darkened, softened places, as well as those parts of mushrooms that were damaged by forest pests, should be cut off with a knife.
  Rule second ➫ In old tubular fruits, cut the inner (porous) part of the cap, and some species with a viscous leg, it is completely cut off.
  Rule third ➫ In the raw and late and grainy oils, they remove the skin from the hat (from the edge to the center), as well as the wet (but, on the contrary, from the center to the edge), because after thermal treatment, their peel becomes overly bitter and spoils the cooked dish.

• Washing.
  

  Rule first ➫ Rog fruit should not be fruitless, but carefully.
  Rule second ➫ Fruits intended for frying are only found with cold water, and for drying - not washed at all.
  Rule third ➫ Fruits used for other billets are quickly washed with cold water and lean into a colander, on a sieve, or on a gentleboard, so that water water from them.
  The fourth rule ➫ Fruits with an uneven surface, for example, like a shore and lines it is worthwheeling longer to remove the sand, gathered in the folds of their legs and the hats (but only as old-timers say, wash them from the sand - "the matter is soreny", it's not still to end , and if they boil their 5 minutes, merge the water and rinse again, then all the sand will wash off without the residue).

• Soaping processing.
  

  Rule first ➫ All the fruits that have a bitter taste are soaked to improve taste, and dried soaked to restore their moisture.
  Rule second ➫ When soaking all the bitter species of mushrooms, water should be changed every 2nd - 4th hour to completely remove their bitterness.
  Rule third ➫ Well-established water, in which any dried mushrooms were soaked, after its filtering, they were reused (with all the useful substances that dissolved in it), for example in broths.

• Cutting treatment.
  

  Rule first ➫ Large fruits are cut into pieces, and medium or minor use usually entirely, together with legs.
  Rule second ➫ For aesthetics legs from large mushrooms, for example, in Borovikov and Obabkov (Boosinovikov and Podbirovikov) are cut and used separately, having cut them with round slices (across their viscous fibers), and the hats are selected either of a small size, or cut them to the same parts, receiving them At the same time the most presentable view of the dish.

II. rules secondary (immediate) mribov processing .

• Raming processing.
  

  The main rule ➫ The water is brought to a boil, satisfying it to taste, lowered the fruits into it; Or put them in a cold water container and put on fire (in the first case, the fruits themselves will be much tastier, in the second - broth). After the water is boiling, the resulting foam is removed and maintained for 15 - 30-minutes, then discarded the cooked mushrooms into the colander, washed with cold water (though, while their taste qualities are slightly lost); Or leave in containers with broth for the preparation of the first dish (mushroom soup).

• Boiling treatment.
  

  The main rule ➫ Fruits are lowered in cold, salted water, as quickly as possible, it is adjusted to a boil and after that a container with mushrooms is immediately removed from the fire, give them to cool in the same water, or immediately poured with cold clean water, then all the water is drained and shifted They are in a cloth bag, either laid out on the sieve, but in no case they are not pressed (otherwise many valuable substances are lost).

• Treatment with scalding (blanch).
  

  The main rule ➫ The washed fruits are laid out in a colander, either on the sieve, are covered with steep boiling water and after which, just a few minutes, they are lowered into boiling water or kept over hot steam. And after such thermal processing, they become elastic, because of this they do not break. Such processing is often subjected to raw materials with flat, or large-size cap, or rims. Such a method of processing is usually used to preserve the integrity and elasticity of mushrooms with a cold singing or quay method.

In general, the target of thermal processing of mushrooms is to complete or partially reduce their bitter taste, or toxicity. It is necessary to take into account the fact that thermal processing lowers the food value of mushrooms and slightly weakens their taste and aroma, so mushrooms need to be used if possible without their pre-thermal processing.
It is not necessary to undergo heat treatment of white mushrooms, rims, chanterelles, champignons, mushrooms-umbrellas, young stern summer or mushrooms.
Cooking only those mushrooms that are initially absorbed or contain water-soluble weakly-poisonous substances, such as: lines or raw materials, burning and crumpled liking, as well as Pink Waves (Volzhanka) and White Waves (Belyanki), or all the freight and flashlights ( Unless of course they are not intended for cold salting). They are drunk 15 - 30 minutes in a large amount of water, and the decoction is drained.
Because of the bitter taste, the thermal processing requires many more mushrooms: some types of cheesecakes and govarus, sometimes fodder, as well as flax (not to be confused with scales). These mushrooms sufficiently cook from 5 to 15 minutes to completely remove their bitter taste. And only the bitter taste of the bile mushroom will not disappear, like how much it does not prepare.
It is also necessary to take into account that chanterelles, the caps of the ringed and legs at the boosion systems and the subbertors are becoming viscous after boiling.

✎ Conclusions and conclusions

Overreed and very old mushrooms, or even young, but assembled long before their use, become flabby and with a stale smell. It is clear that such copies are not suitable for eating, because they can cause strong poisoning. And therefore, if it is not possible to treat mushrooms until the end of the day of their collection, then they can be left overnight in a dark and strong cool room. For this, they are (not washed with water and not sliced) It is necessary to decompose on a flat surface, without covering (to "breathe"), and store in a cool room with full air access (in the basement, cellar, subfield). An ideal place for temporary storage of unprocessed mushrooms is a refrigerator with a temperature of + 2 ° - + 6 ° C, but alas, not always enough space in it.
Mushrooms to be cooking can be immediately pouring cold water, and if long-term storage of mushrooms is needed, they are re-washed in cold water, placed on a sieve or colander and, by throwing boiling water, stacked with smooth rows in glass or enamel dishes, sprinkle salt and keep on ice. So they can be saved 6 - 8 days.
The mushrooms processed and prepared in the same way are applicable to any further billet that allows you to save the "harvest".