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MUSHROOM TIPS

Avoid eating large amounts of mushrooms. Despite all the taste of mushrooms, they are digested for a long time by the digestive system, so for people with weakened digestion, eating a huge amount of mushrooms can cause serious stomach upsets;

If you are going to cook an aging mushroom, then before starting the procedure, you need to get rid of the lower spore-bearing layer of the cap. If these are agaric mushrooms, then from the plate, if spongy – a sponge, which is easily separated from the cap. This must be done because our stomach is unable to digest mature spores;

After cleaning, the mushrooms should lie down for about half an hour in cold water. This will allow dirt, sand, etc. adhering to them to get wet. If you add salt to such water, then this will also help get rid of worms, if they are in mushrooms;

The largest number of mushrooms can be found on patches that are well lit by the sun, but there are few mushrooms in the shady wilderness;

Do not taste raw mushrooms;

Refuse to use overripe, slimy, flabby, wormy and spoiled mushrooms;

Do not forget about the existence of false mushrooms, so it is better to refuse mushrooms that have a brightly colored hat;

A few hours spent in water, followed by cutting off contaminated legs, as well as washing with the addition of citric acid, will increase the shelf life of champignons. Then they should be arranged in glass jars and stored in cool places. Such mushrooms are suitable for cooking various dishes and sauces;

To prevent darkening of peeled champignons, they must be lived in water that is slightly acidified with lemon or citric acid;

It is not recommended to add spicy-smelling spices to champignons, as this can only worsen their taste;

Refuse to eat mushrooms that have a tuberous thickening at the base (like a fly agaric);

Before cooking lines and morels, be sure to boil them for about 7-10 minutes, and the broth should be disposed of, since it contains poison;

Before using morels and lines, they should not only be boiled, but also thoroughly washed with hot water;

Before salting or eating lactic mushrooms, it is necessary to boil them or soak them for a long time;

Mushrooms can be considered cooked if they have sunk to the bottom of the pan;

When cleaning fresh mushrooms, it is worth cutting off only the lower, dirty part of the leg;

In the process of cooking butter, it is necessary to get rid of the upper skin of the cap;

While cooking morels, it is necessary to separate the caps from the legs, soak them for 60 minutes in cold water, rinse thoroughly, changing the water several times, and cook in a salted broth for about 15 minutes. The decoction itself is not used for food;

Porcini mushrooms are great for making broths and sauces, because in any way they will not change color and aroma;

It is permissible to use a decoction exclusively from champignons or porcini mushrooms;

It is not customary to make soups from boletus or boletus, as they give a dark-colored decoction;

A marinade made from boletus or boletus boletus will not acquire a dark shade if the mushrooms are poured over with boiling water before cooking, then rinsed with cold water;

The main area of ​​​​use of milk mushrooms and mushrooms is salting;

Russula is usually fried or salted;

The skin is easily removed from russula if they are previously treated with boiling water;

Honey mushrooms in most cases are fried. However, their small caps have a unique taste when salted;

Chanterelles never contain worms, they are salted or marinated;

Before marinating chanterelles, it is recommended to boil them in salted water for 25 minutes;

The best boiling of dried chanterelles is achieved by adding a small amount of soda to the water;

Before proceeding with the stewing of mushrooms, they must be fried;

You can add sour cream to mushrooms only after sufficient frying, otherwise they may turn out to be boiled;

Sunflower oil is the best for seasoning mushrooms. It is also used for frying all tubular mushrooms, russula, chanterelles and champignons;

For a long time, fresh mushrooms should not be left in the air. The fact is that compounds dangerous to the body can form in them. In extreme cases, they can be in a colander in the refrigerator, but not more than one and a half days;

Mushrooms that were collected in rainy weather deteriorate especially quickly. If they remain in the trash for several hours, they may become completely unusable. It is also worth remembering that ready-made mushroom dishes do not need to be stored for too long;

To avoid blackening of peeled mushrooms, put them in salted water, and also add a little vinegar there;

The film covered with mucus on the butternuts must be removed before cooking these mushrooms;

Spices are added to the marinade only when there is no foam in it;

In order to avoid blackening of the marinade from boletus or boletus, before starting cooking, they must be poured over with boiling water and kept in it for about 10 minutes;

Canning mushrooms must be carried out in strict observance of sanitary and hygienic standards, otherwise botulism and other bacterial diseases may occur;

Pickled and salted mushrooms do not need to be placed in jars with metal lids, as this can also encourage the development of the botulinum germ. It will be sufficient to cover the jar with sheets of thin and waxed paper, then tie it tightly, and place it in a cool place;

For the purpose of drying, mushrooms are selected strong and not old. They must be sorted out, cleaned from the ground, but it is forbidden to wash; The legs of porcini mushrooms should be cut off either completely or in such a way that no more than half remains; The legs of the boletus and boletus are not cut off, and the mushroom itself is vertically cut into 2 or 4 parts;

All those mushrooms that can be eaten are suitable for salting, however, in most cases, agaric mushrooms are used for this, since they become flabby when salted;

To maintain the lightness and transparency of the marinade, it is necessary to constantly get rid of the foam;

After salting, mushrooms should not be stored in a warm room, but they should not be frozen either;

To preserve the aroma of dried mushrooms, they should be stored in a sealed container;

If the mushrooms crumble during the drying process, you do not need to throw away the crumbs. You can grind them into powder, then cork them in a jar and store in a cool place. In the future, such a powder may be useful in the process of preparing mushroom sauces and broths;

To refresh dry mushrooms, you can immerse them in salted milk for several hours;

The best absorption of dried mushrooms is achieved if they are ground into powder, such mushroom flour can be used in the process of preparing soups, sauces;

To extract substances that irritate the stomach from mushrooms containing milky juice, boil or soak before salting, then rinse with cold water;

Cooking mushrooms in the marinade should last about 10-25 minutes, the mushrooms are ready when they are lowered to the bottom and the brine is clarified;

Storage of salted mushrooms should take place in a cold place, while it is necessary to control that mold does not appear. Occasionally, the fabric and the circle with which they are covered should be washed in hot water with a small amount of salt;

Storage of pickled mushrooms is also allowed only in a cool room. If mold has appeared, the mushrooms should be thrown into a colander, poured over with boiling water, then create a new marinade, boil the mushrooms in it, and then place them in new clean jars;

In order for dried mushrooms not to absorb moisture from the air, they must be stored in a dry place in tightly closed jars;

Dill should be added in the process of marinating butter, salting russula, chanterelles and valuev. But when salting milk mushrooms, saffron milk mushrooms, whites and waves, it is better to refuse fragrant herbs;

The use of horseradish will give the mushrooms a spicy spiciness, and also save them from dehydration;

The aroma of mushrooms can also be given with the help of green currant branches, but fragility is given with the help of cherry and oak leaves;

When salting most mushrooms, it is better to refuse to use onions. But green onions are suitable for pickling mushrooms and mushrooms, as well as pickling mushrooms and mushrooms;

Cinnamon, cloves, star anise and bay leaf can give a special flavor to boiled mushrooms and mushrooms;

Mushrooms are stored at a temperature of 2 to 10 degrees Celsius. If it is higher, the mushrooms will become soft, mold may develop.