Your own business: collecting and processing wild mushrooms. How to peel mushrooms quickly and correctly? Appetizing boletus, chanterelles and champignons - decoration for any dish

Mid-July is the beginning of the “silent hunting” season, as mushroom picking is called by fans of this type of recreation. Mushroom spots are kept secret, and mushroom pickers talk about their catch with no less enthusiasm than fishermen. But between the excitement of collecting and the pleasure of eating, there is a difficult and few people enjoy the stage of processing and storing the collected mushrooms. We tell you how to make this process more comfortable.

Immediately upon returning home you need mushrooms sort and prepare for further processing. Need to get it frompick mushrooms and carefully place them on the table. At this stage it is important once againevaluate their edibility . For any doubtsthrow away suspicious mushrooms, without hesitation!

Mushrooms should be sorted not only depending on the type, but also on intended type of processing. Set aside the ones you plan to dry. Usually fall into this category noble mushrooms: white, young boletus and boletus. These mushrooms should never be washed. You just need to clean them with your hands from any remaining soil and leaves, and throw away the wormy ones.

The rest of the mushrooms are also needed clear from dirt, leaves and moss, assess their condition and throw out spoiled and wormy ones, after which you need to put them in a container with water. Tubular mushrooms (those in which the inside of the cap is like a “sponge” of tiny tubes) instantly absorb moisture, so it is better to reduce their soaking to 1-2 minutes, and it is best to simply wash them under running water. Lamellar mushrooms (these include cargo d and, chanterelles, russula) tolerate even prolonged soaking for a couple of hours. By the way, you can add a spoon to the water table salt. A salty environment will cause the death of worms, which can remain in the body of the mushroom unnoticed by the human eye.

For any type of preparation (except drying) mushrooms cost boil. Honey mushrooms are boiled for 45-50 minutes and it is better to do this in two waters, first bring to a boil in one water, then drain it e and pour a new one, then cook for 45 minutes.Cooking butter takes 30 minutes, whites - at least 40 minutes, l Chickweeds will require 25 minutes, milk mushrooms, trumpet mushrooms and russula – 20-30 minutes. The milk mushrooms must first be soaked in salt water for 2 hours. INDuring cooking, you need to periodically remove the foam that forms on the surface.

After cooking, place the mushrooms in a colander and let the water drain And move on to the next stage: frying or canning.

Now let's talk about another preparation option. Dry mushrooms can be done in several ways:

1) in the sun - it is important that the cut pieces do not come into contact with each other;

2) in the oven at a temperature of 45-70 degrees with the door slightly open for ventilation;

3) in the microwave - for this you will need to run the cycle at least three times for 20 minutes with five-minute airing pauses.

Cool the dried mushrooms, place them in a tightly sealed jar and store them in a cupboard. Little secret: before preparing sushi dishes e fresh mushrooms, soak them in warm milk and add a sprig of rosemary. The mushrooms will acquire a unique taste and aroma.

Since ancient times, they have firmly entered into Russian cuisine. Our ancestors not only prepared dishes based on them, but also stocked up on mushrooms for future use. In other cuisines, mushrooms have also always been given pride of place. French julienne, fragrant European chanterelles with vegetables, expensive truffles - a huge variety of options, among which you can find something of your own.

A little about the benefits and disadvantages of mushrooms

As for vitamins, there are more of some in mushrooms than in grains - for example, vitamins PP, D, A. Mushrooms contain a lot of sulfur and polysaccharides, so they are useful for preventing cancer. It is believed that dried porcini mushrooms are a reliable prevention of cancer. Butter oil contains a substance that relieves the symptoms of gout.

Any mushrooms are rich in extractive substances; they make the most aromatic and flavorful broths, sauces, and gravies. Their taste allows you to combine mushrooms with many other products - meat, fish, vegetables, seafood.

Dry mushrooms ground into flour are best absorbed. That is, if you are a big fan of mushrooms and cannot live without them, then you can eat them a little more often in the form of pancakes.

Dry mushrooms contain a substance called fungin, which puts additional stress on the liver. Nutritionists advise eating mushrooms no more than 2 times a week. Pediatricians recommend giving mushrooms to children no earlier than 7 years of age.

Mushrooms accumulate nitrates and harmful substances from the area in which they grow. Therefore, it is important to collect them in ecologically clean areas and, when buying at the market, ask what area they are from.

People with chronic gastritis, ulcers, liver, duodenal and kidney diseases should consult their doctor about the systematic use of mushrooms. You should not eat overripe, old or softened mushrooms.

Each dish has its own mushroom

Broths and sauces are prepared from porcini mushrooms, they are fried, marinated and salted. Boletuses and boletuses are never used for making soups and broths. It is better to fry them, stew them, marinate them.

Butter can be dried, boiled, pickled. They should not be fried or stewed, as they secrete a specific slippery juice. Chanterelles are great for frying. They can also be pickled, although they are not very elastic. They are also used for open pies and quiches. But we do not recommend drying or cooking chanterelles. They are bitter, and when dried they are almost tasteless.

Champignons and oyster mushrooms can be prepared however you like. Grilled champignon caps, lightly sprinkled, turn out very tasty. olive oil and salt.

Black and white milk mushrooms are ideal for pickling; they are prepared only in this way. These are noble and very delicious mushrooms, used exclusively in Russian cuisine.

For Julienne good choice There will be porcini mushrooms and honey mushrooms. Champignons are also used in julienne, but their taste is quite neutral. From dried mushrooms they turn out very aromatic soups and broths, gravies for meat and vegetables.

Preparing mushrooms

In old mushrooms, it is recommended to cut off the tubular layer under the cap, as spores form there. It is important to cook peeled mushrooms immediately, as mushroom fibers absorb excess odors very quickly.

It is not recommended to wash mushrooms before drying; it is enough to clean them of debris, trim the roots, separate the caps from the stems and cut the too large parts in half.

The preparation of dried mushrooms involves washing them, pouring boiling water over them and soaking them in cold water for 4 hours. Such mushrooms are then boiled in the same water in which they were lying.

General rules preparations

Champignons change their taste and smell very easily, so we do not recommend adding sharp-smelling spices to them. Salted or pickled mushrooms should be rinsed before adding to the salad. cold water to remove excess salt and acid.

You can freeze any mushrooms. In this form they are stored for a long time and are easy to prepare. Moreover, they do not need to be defrosted; it is enough to put them in the dish being prepared at the right time.

You can prepare a hot dish from salted and pickled mushrooms or use them in salads if you boil them in water for 5-7 minutes to release extra salt and acid. If you use salted mushrooms, you can soak them in cold water for about 5 hours.

To season mushroom dishes, sour cream, onions, garlic, dill, parsley, and apples are most often used. IN minimum quantities We recommend adding nutmeg, cloves, allspice. Especially little spices are required for saffron milk caps, milk mushrooms, chanterelles and white mushrooms.

We recommend not using vinegar when preparing, but replacing it with lemon juice. It is not recommended to mix different types of mushrooms when cooking; it is better to cook each type separately. The exception is frying.

Frying and stewing mushrooms

It is very tasty to stew mushrooms in sour cream, rabbit broth or white wine. These stewed mushrooms can be used as independent side dish, or as part of a complex dish.

Cooking mushrooms and broths

Any mushrooms should be cooked for no more than 20 minutes after boiling. Boil milk mushrooms and russula for 5 minutes, boletus – 7 minutes, white and aspen mushrooms – 10 minutes. Boil morels in salted water for 15 minutes. Chanterelles and valui – 20 minutes. After boiling, the mushrooms should be rinsed with cold boiled water. Large mushrooms cook faster than small ones.

Dried chanterelles will boil better if you add a pinch to the water baking soda. Peeled boletus legs will not darken during cooking if you cook them without cutting them. To prevent the mushrooms from losing their taste and aroma during cooking, we recommend cooking them only over medium heat. When cooking honey mushrooms and boletus, try adding them to boiling water Bay leaf, the aroma will become more pleasant.

It’s easy to check the readiness of mushrooms - raw mushrooms float up, and the finished ones settle to the bottom.

Salting and marinating mushrooms

If you salt or pickle mushrooms yourself, do not use metal lids. It is best to cover the jar with several layers of wax paper, tie it tightly with twine and place it in a cool place. When marinating, try adding a little cloves, star anise and cinnamon to the marinade - this will add a spicy original aroma.

Boletus mushrooms are a true decoration of the mushroom basket and a source of justified pride for the picker. Light aromatic pulp of porcini mushrooms that does not change color when heat treatment, has excellent taste, contains a lot of protein and biologically important microelements. So that these forest trophies have maximum nutritional value and appetizing appearance, you need to know how to peel porcini mushrooms carefully and correctly. It is best to prepare for this before going on a “quiet hunt” and clean the collected boletus mushrooms right in the forest.

Before a mushroom trip, you need to stock up on a knife, a small brush and, if you plan to collect for drying, a soft cloth or paper towel.

A large, mature porcini mushroom immediately attracts attention and is especially pleasing to the eye. However, if the leg of such a beauty is completely eaten away by worms, the flesh has become loose, and the tubular layer of the cap has acquired a dark green color, it is unsuitable for collection. It is better to look nearby for young, strong relatives - after all, boletus mushrooms usually grow in families.

When collecting porcini mushrooms, you need to carefully unscrew them (by cutting, you will leave a fairly large part of the stem in the forest substrate) and immediately thoroughly clean them of forest debris - needles, fallen leaves and moss. Particular attention should be paid to the stem and its base, since this is where lumps of soil accumulate, in which dangerous bacteria nest.

Contaminated areas need to be scraped or cut off, and also checked for wormholes in the stem. If there are a few passages in the dense pulp, the affected areas must be cut out immediately so that the mushroom worms do not continue their feast and move to other mushrooms as they are collected.

Then the fruiting bodies are cleaned with the supplied brush. Porcini mushrooms intended for drying will need to be further cleaned after initial forest processing by wiping them with a cloth or paper towel. As a result, the most labor-intensive part of processing porcini mushrooms turns out to be done in the forest.

How to properly clean these mushrooms

If the boletus mushrooms are brought in already peeled, all that remains is to carefully sort them out and clean them a little, eliminating any remaining errors. In case if primary processing has not been carried out in advance, you will have to do it at home, and no later than 5 hours after collection - discard old mushrooms worn out by worms, remove areas of pulp with small wormholes, shake off forest debris, scrape off soil contamination.

Further processing depends on what dish or preparation the forest harvest is intended for. Let's look at how to properly clean boletus mushrooms when in different ways preparations:

• For soup, the fruiting bodies will need to be cut so that everything that goes into the pan is approximately the same size - then the pieces will cook evenly and ripen at the same time. The mushroom dressing prepared in this way is washed under running water and loaded into a pan with boiling water, which will turn into a rich broth with a magical aroma;
• For frying, boletus mushrooms are also cut evenly and, if they are perfectly cleaned, without washing, they are sent to a frying pan with heated vegetable oil. If there are still doubts about the quality of cleaning, the chopped mushrooms are quickly washed so that they do not have time to absorb a lot of water. Then dry it on a paper or regular towel and start frying;
• for pickling, in which it is especially important to completely remove the slightest traces of forest soil, the legs are treated especially carefully, scraping and brushing them under running cool water. Well-cleaned fruiting bodies are cut if necessary, washed and pickled according to the chosen recipe;
• To freeze boletus mushrooms, after thorough initial cleaning, just wipe them with a soft and slightly damp cloth. Excess water increases the weight and volume of the frozen product, and also worsens its taste;
• For drying, well-cleaned fruit bodies are only wiped, but not washed in any case - moisture easily saturates the porous pulp, but leaves it with difficulty, so the prepared raw material will deteriorate and not dry. Peeled fruiting bodies, wiped with a soft cloth, are cut into layers about a centimeter thick and, under suitable conditions, dried until ready.

The texture of the legs and caps of porcini mushrooms differs markedly - the legs, as a rule, are denser and tougher. Therefore, when cleaning, the stem and cap parts are often separated, and then prepared separately.

If porcini mushrooms are collected soon after rain and are very dirty, they are briefly soaked in salted cold water and then washed. Do the same if there are still several wormholes left in the pulp. Soaked and then washed mushrooms can be used without hesitation for boiling and pickling; they are less suitable for frying, and they definitely should not be frozen or dried.

It is not for nothing that porcini mushrooms are considered a particularly valuable mushroom raw material - in their multicomponent composition, in addition to aromatic and nutritional ingredients, there are substances with antitumor and tonic properties. The safety of unique biological complexes largely depends on the careful, correct and timely cleaning of porcini mushrooms before cooking.

The stem of the mushroom is cut at the base or, if the mushroom is not familiar enough, carefully pulled out. The lower part of the mushroom stem is characterized by some signs that allow us to determine its type, in particular, to distinguish fly agaric mushrooms (thickening and ring) from edible mushrooms. The leg of a porcini mushroom due to its nutritional value entirely used for food. The legs of honey mushrooms and variegated umbrellas are distinguished by their viscosity; they can be cut off or broken off from the cap. Not a single mushroom should be abruptly pulled out of the ground, as this will cause great harm mycelium.

The mushroom basket should be low and wide. In a tall, narrow basket, mushrooms become wrinkled and are difficult to remove. You can also use boxes, but in a mesh or bag, especially made of plastic, the mushrooms crumble.
The knife for picking and cleaning mushrooms should be small and sharp, preferably made of stainless steel. A dull knife only chops mushrooms. In the forest, wormholes and other damaged parts are removed, debris and leaves are removed. At home, they once again carefully sort through the mushrooms, clean them and prepare them for processing.

Sorting by type. It is advisable to process and prepare mushrooms by type, since their taste and cooking methods are different.
If there are few mushrooms, then first of all you should separate mushrooms that can be fried fresh from mushrooms that require heat treatment. It is advisable to distribute the mushrooms by size to facilitate their subsequent processing.

Clearing debris. Needles, leaves, moss and other forest debris are cleaned off with a wide soft brush, cotton swab or soft cloth. Debris adhering to the smooth mushroom cap is scraped off with a knife. From mushrooms that do not require heat treatment, debris is removed especially carefully, cleaning the folds with a brush, since they are often used dry; For frying, drying and baking, unwashed mushrooms are used, or they are quickly washed and immediately dried.

Cleaning with a knife. With a sharp knife All darkened and softened areas, as well as those parts damaged by forest pests, are cut out of stainless steel. For older tubular mushrooms, the tubular part of the cap is cut out. For some mushrooms that have a viscous stem, it is cut off entirely. For russula, late and granular russula, remove the skin from the cap, starting from the edges, since after heat treatment it becomes slimy.

Washing. You should wash and soak the mushrooms as little as possible. Mushrooms that are used for frying or drying are not washed. Mushrooms used for other types of processing are quickly washed with cold water and placed on a sieve, sieve or flat board to drain. Only mushrooms with an uneven surface - morels, stitches. variegated blackberries, etc. - should be washed longer to remove sand adhering to the folds of the cap.

Soaking. Salted mushrooms or mushrooms that have a bitter taste are soaked to improve them taste qualities, dry mushrooms - to restore moisture in them. The washed mushrooms are placed in cold water and soaked until the desired results are obtained, usually within 2-6 hours. When soaking bitter or salty mushrooms, change the water every hour so that unwanted substances dissolve faster. The water in which dry mushrooms were soaked is used for food along with the substances dissolved in it. After prolonged soaking, especially if the mushrooms are soaked immediately after cooking, many valuable nutrients also dissolve in the water.

Slicing. Washed larger mushrooms are cut into pieces. Porcini mushrooms, champignons, saffron milk caps and russula are consumed together with the stems. To make the prepared dish or canned food look more beautiful, mushroom stems are cooked separately. The mushroom cap is carefully cut into equal pieces - divided into four parts, six parts, etc. The mushroom stem is cut into thin circles, thus breaking the vertically arranged viscous fibers that make it up, and a more tasty mushroom dish is obtained.

Heat treatment. The purpose of cooking mushrooms is to reduce (eliminate) the bitter taste or toxicity. It should be taken into account that heat treatment reduces the nutritional value of mushrooms and weakens their taste and aroma. Therefore, mushrooms should be used whenever possible without prior heat treatment. In no case should you heat porcini mushrooms, chanterelles, saffron milk caps, champignons, morels, umbrella mushrooms, summer mushrooms and caps. Most russula and rows also do not need cooking. Chanterelles, caps, boletus stems and some other mushrooms become viscous after cooking.

Mushrooms that contain toxic substances soluble in water should be cooked: common strings, russulas that are stinging and brittle, pink volzhankas (volzhanka), yellow and black milk mushrooms. Boil for 15-30 minutes large quantities water. The broth is drained, as it can cause poisoning in animals.

Because of their bitter taste, many mushrooms require heat treatment: bitter mushrooms, violin mushrooms, real milk mushrooms, camphor, alder, sweetish and non-caustic milk mushrooms, serushkas, white mushrooms, some types of russula, moths, some types of talkers, pigs and many others. It is enough to cook these mushrooms for 5 to 15 minutes so that the bitter taste in them disappears. The unpleasant taste of gall mushroom does not disappear even after cooking.

There are several ways to cook mushrooms:
* Bring water to a boil, add 1/2 tablespoon of salt per liter of water. The mushrooms are dipped in boiling water and kept there for 5-15 minutes, then transferred to cold water so that they cool faster.
* Dip the mushrooms into cold salted water and quickly bring to a boil. After boiling, remove the dishes from the heat and allow the mushrooms to cool in the same water or pour over them with clean water.

After the water is drained, the mushrooms are transferred to a cloth bag or on a sieve to drain the water. It is not advisable to dry mushrooms by pressing firmly, because this removes many valuable substances from the mushrooms.

Blanching. To maintain integrity and elasticity during cold salting and fermentation, mushrooms are blanched. Mainly russula with a large flat cap, as well as saffron milk caps, are subjected to this treatment. The washed mushrooms are thrown onto a sieve and scalded with water for a few minutes, dipped in boiling water or kept over hot steam. After such a quick heat treatment, the mushrooms become more elastic and, when placed in a storage container, do not break.

Short-term storage of fresh mushrooms. If it is not possible to process the mushrooms on the same day, they are stored for one night (no more!) peeled, but not washed or cut. The mushrooms are transferred to a wide basket or some flat dish and stored openly in a cool room with plenty of air access: in the basement, barn, corridor, etc. Very good place storage is a refrigerator with a temperature of +2--+6°. Mushrooms to be cooked can be filled with cold water. The soaking container should be wide and low. Before processing, the mushrooms should be carefully sorted again and any damaged parts that may have occurred during storage should be removed. Previously unnoticed individual wormholes, softened spots and other damage can increase so much during storage that most mushrooms become unfit for consumption.

What should you know about mushrooms before going “hunting” for them for food purposes? In order for your collected mushrooms to turn into delicious dishes at the table, you need to be able to collect mushrooms, process them after collection and cook them! We will talk about this today.

In order for the collected mushrooms to be not only a valuable trophy, but also turn into delicious dishes, you need to know the rules and sequence of processing mushrooms.

• First, you need to learn to distinguish edible mushrooms from inedible ones, and especially from poisonous ones.
• Secondly, it is important to have a clear idea of ​​how to prepare this or that “trophy”, because, for example, mushrooms belonging to the so-called conditionally edible species can be eaten only after special and very careful processing.
• Thirdly, in order to successfully complete the job you started and please your family with a delicious dinner, you need to be able to prepare mushrooms correctly, for which you should first study which type is best to fry, which one to cook into soup, etc.

Sequence of processing mushrooms after collection

Sorting mushrooms after harvesting. Don't mix mushrooms together different types. It is advisable to sort them and use them separately.

Cleaning mushroom debris. Debris, pine needles, and leaves from mushrooms can be carefully removed with a soft brush, tassel, sponge or cloth.

Washing mushrooms. Wash mushrooms with cold running water.

How to process conditionally edible mushrooms after collection

How to distinguish conditionally edible mushrooms

Is there a difference between poisonous and inedible mushrooms? Isn't this the same thing? No. The fact is that inedible mushrooms are not eaten in most cases, not because they can cause great harm to the body, but because:

• bad taste or odor;
• small fruiting bodies;
• pulp hardness;
• growths on the fruiting body (scales, thorns, etc.);
• specificity of the place of growth;
• rarities.

In addition to the listed parameters, the inedibility of mushrooms can also be expressed in the content of a certain amount of hazardous substances. Eating such mushrooms will not lead to death, but it can cause poisoning. Poisonous mushrooms should never be consumed, under any circumstances! Even during the process of cooking and drying, hazardous substances do not evaporate from them, and poisoning with them can lead to death. The most poisonous mushroom currently is the toadstool.

This guide will help inexperienced mushroom pickers or those who are unsure of their knowledge to distinguish conditionally edible mushrooms from poisonous ones. Use it when picking mushrooms!

Exist various ways cooking mushrooms. They are boiled, fried, stewed, dried, baked, canned, and sauces are made from them. Whatever you are going to do with them, do not forget about pre-processing the mushrooms - sorting, clearing debris, washing, which we discussed above.

Rules for collecting conditionally edible mushrooms

• never collect old, wormy, diseased mushrooms;
• never take mushrooms that have grown on the edge of or near a highway, railroad, factory, etc. The fact is that these gifts of nature, like sponges, absorb all harmful substances from the environment, so in some places even edible mushrooms, “fed » toxins and other hazardous substances that may become toxic;
• never pick suspicious mushrooms. If there is even the slightest doubt about the edibility of a mushroom, it is better to throw it away;
• do not store mushrooms long time! The sooner you use them as intended, the less likely they are to spoil and cause harm to your body.

Features of processing conditionally edible mushrooms after collection

You should not deny yourself the pleasure of eating mushrooms, which are included in the column entitled “Conditionally edible”. This name literally means: “edible, but subject to certain conditions.” Usually this is a special preparatory treatment, i.e., before preparing a certain dish from mushrooms, they should be boiled, soaked or dried. These methods are presented in strict sequence: as time increases pre-treatment mushrooms

Pre-boiling mushrooms for processing. Cut carefully selected, washed and peeled mushrooms into pieces and boil for 20 minutes, then drain the water, wash them thoroughly with cold water and cook again for 20 minutes. Be sure to drain the water again, wash the mushrooms with cold water, place in a colander and you can safely use them for preparing any dishes.

Soaking mushrooms for processing. Pour more mushrooms cold water and leave for two days. Then drain the water. This must be done, because it absorbs all the toxic and poisonous substances contained in conditionally edible mushrooms. Wash the mushrooms thoroughly with running water and use as intended.

Drying mushrooms for processing. Dangerous substances can not only be boiled and soaked, but also dried from mushrooms. Why should they be dried? fresh air under direct sunlight or in a well-ventilated area close to a heat source. After reaching full readiness, the mushrooms should be stored in a dark place for 2-3 months. You can cook food from them only after this period.

If you correctly understand how to process mushrooms after picking and use our tips to distinguish conditionally edible mushrooms, you can not only prepare mushrooms for the winter, but also benefit from mushroom dishes.