Rules for cleaning mushrooms
Mushroom cleaning is a must after a mushroom harvest. From the correctness and timeliness of its implementation depends on the quality of the prepared dishes.
Rules for cleaning mushrooms
For those who collect mushroom crops on their own, the mushroom cleaning procedure begins already in the forest:
- fruits are sorted by appearance, throwing out with foci of mold, with worms and large overgrown,
- large garbage is removed from the cut mushroom: branches, foliage, needles,
- the root and mushroom leg are cleaned of the remnants of sand and earth and cut to believe in worminess.
The main rule when cleaning is timeliness. With a long stay in a warm room without treatment, the mushrooms lose their appearance, become sagging and as a result deteriorate, becoming unfit for consumption. Properly clean the mushrooms, processing them immediately after harvesting.
If it is impossible to clean the mushrooms after harvesting, it is permissible to store them for a day in the refrigerator.
For cleaning, you will need a convenient knife with a thin tip, which removes spoiled fragments and debris remaining on the mushroom surface. The knife blade should be sharp so as not to crush the mushroom structure, but cut it easily. Wiping off dried dirt also requires a damp cloth.
Mushroom juice is able to stain the skin, so gloves are used as protection.
For further cooking, slicing is done, preferably in equal parts. Having a fibrous structure, the mushroom leg is divided with a knife across, a round mushroom hat is cut into small triangles.
It is not always justified to include washing with water in the procedure for cleaning mushrooms. So they gain a large amount of moisture, losing their taste, therefore, in the absence of the need for washing, it is better to limit yourself to dry cleaning with a knife and rubbing with a damp cloth.
It is not necessary to soak the mushrooms in water to be dried and roasted.
To soak after dry cleaning, use cold water with the addition of a small amount of salt. This allows you to get rid of the worms remaining in the mushroom pulp.
Mushroom varieties intended for salting are soaked for 1-3 days, regularly changing water to fresh.
Features of cleaning different types of mushrooms
Each mushroom variety has features on how to clean them.
Porcini mushrooms are easy to clean
White will be cleaned easily, because its places of growth are dry areas and moss. He cuts off the rest of the earth on the leg and wipes his hat. Spoiled fragments are carefully trimmed.
Worms are useful when dried. When drying, the worms crawl out, the dense structure of the cep mushroom while maintaining useful properties.
Boletus and boletus
Boletus and boletus are often wormy. They immediately check the leg, cutting off the tip. Large hats are separated and cut in half also to check for worminess. More often the worms are located in the lower part of the cap, leaving the upper one intact, therefore the spongy layer is removed with a knife.
The leg is cleaned by removing the top layer. The peel is sometimes cleaned from the hat, although this is not necessary.
Oil cans are difficult to clean due to the slippery surface of the hat. The film covering the head after heat treatment coarsens and is bitter, therefore it must be cut off.
So that the slippery film does not stick to your hands during the cleaning process, it is permissible to dry the oil slightly or rinse it with boiling water.
In young specimens, only the mushroom leg is cut. In adults, the upper layer is additionally scraped off and the collar under the hat is removed.
In the composition of the chanterelles, there is a substance that repels the worms, so you do not need to clean the larvae. Their pre-cooking is limited to cutting a third of the leg, where there are leftovers. They do not peel the chanterelles and cut off no parts.
The only difficulty encountered in the process of cleaning these mushrooms is their unusual shape, consisting of plates between which garbage is stuck. Soaking allows you to get rid of it by soaking, which is useful for chanterelles to give elasticity and strength.
Ginger and honey mushrooms
Honey mushrooms and mushrooms are considered the cleanest. To clean them, it is enough to remove the adhering foliage and needles, cut the tip of the mushroom leg with soil or sand and remove rotten and darkened fragments.
Small young champignons almost do not clean, they only remove adhering dirt with a wet towel, because during the washing process they lose their taste, gaining a lot of water. In adult large specimens, many prefer to remove peels from their hats that have lost their attractive appearance. This is done with a knife, moving from the edge towards the center of the cap.
The collar of champignon is edible, it is often not cut.
Large champignons have stiff legs, because they are shortened or completely removed.
Oyster mushrooms growing on tree trunks are almost always clean, without grass and needles. At the initial stage of sorting, specimens are left whose hats in diameter do not exceed 10 cm.
Cleaning is limited to cutting off the edge of the foot and removing damaged areas. Oyster mushrooms can be washed and soaked, which further simplifies the cleaning process.
Mushrooms are classified as mushrooms, which must be soaked before cooking, therefore it is easy to clean the mushrooms from dirt by placing them in water. Cold water will also be a way to get rid of the bitter taste.
Containers with soaked breasts are put in a cool place so that the mass does not sour.
The soaked breasts with a brush, a knife or a hard sponge are cleaned to white, the damaged areas are removed, then finally washed.
Cleaning mushrooms is a procedure that allows you to save quality and taste characteristics for further cooking.