How to wash fresh mushrooms. Cleaning champignons for frying, boiling and stuffing: methods

What a pity that fragrant forest mushrooms are a seasonal product. If you want to indulge in a mushroom roast or tender soup-puree, cook champignons - mushrooms grown in a greenhouse.

Essence of the question

Mushrooms are tasty but treacherous creatures, and their selection and preparation must be taken very seriously. Even experienced mushroom pickers are sometimes lost in doubt whether it is worth eating this or that mushroom, because mushroom dishes are very difficult to digest, and low-quality specimens can cause serious poisoning.

In this regard, mushrooms are usually thoroughly cleaned before use: cut off the cap, remove the outer layer of the film from it, carefully scrape the dirt from the stem, and be sure to remove dubious dark places. Many mushrooms need pre-soaking for long hours and serious heat treatment.

The question about the cleansing of champignons is acute. On the one hand, the little-studied nature of the fungus can carry a potential danger from humans, and the elementary rules of culinary hygiene must be observed. On the other hand, the champignons that we find on the shelves are a product grown in greenhouse conditions, which means that under the control of specialists, and there can be no forest dirt on it. Is it worth it to wash such a mushroom in a large amount of water, like wild mushrooms, because from moisture it will lose its unforgettable taste and aroma?

If you're unsure about your mushroom handling skills, buy frozen mushroom mixes. Already washed and chopped, they can be immediately added to the dish

We clean the champignons

Cooking mushrooms does not begin in the kitchen, but in the store, where you choose the product you need. Pay attention to the appearance of the champignons: they should be clean and elastic, without rot, cracks or dark spots. The freshness of the mushroom plays a special role, especially if you want to add it to the salad raw.

When starting to cleanse mushrooms, weigh the pros and cons. You are faced with a choice between the intensity of flavor and the risk of eating shop dust along with the mushroom, or even chemicals that may have been used to treat the growing mushroom.

The duration of washing champignons depends on the degree of their contamination. If the mushrooms do not have visible contamination, they can simply be rinsed with cold water, rubbing lightly against each other. Obvious dirt, of course, must be thoroughly washed off.

Whether to cut the film from champignons is also a difficult question. Some housewives are limited to wet cleaning, while others, on the contrary, remove the top layer of the fungus, thereby avoiding wet processing. In the second case, the film is cut off from both the cap and the stem of the mushroom. It will not be superfluous to clean the inner surface of the hat.

Properly peeled champignons can be cooked for hot dishes or marinades, or you can simply cut and add to salads and snacks raw. The main thing is not to store such a product, but to eat it fresh.

Tasty and healthy champignons are popular among professional chefs and housewives. Clean and neat mushrooms are eaten even raw. But it is still necessary to clean and process the champignons before further cooking. And it's important to do it right.

Do mushrooms need to be cleaned before cooking?

It is not safe to immediately cook freshly purchased mushrooms. Their fruiting bodies must at least be wiped with a damp cloth.

It is necessary to clean it, I believe that it should also be washed ... Shop mushrooms are grown not just on the ground, but on a well-fertilized substrate, and believe me, there are enough nitrates.

Shramko Tatiana

http://www.povarenok.ru/advice/show/607

Although mushrooms were grown under artificial conditions, the substrate is not sterile. Therefore, it is also safer to rinse the mushrooms under running water. Young small specimens do not need any other treatment.

Forest mushrooms cannot be called clean. Remove the remains of the earth from the fruiting bodies with a brush, rinse and cut off the lower part of the legs. Since the skin of young mushrooms is tender and thin, it is pointless to remove it.

To process the “catch”, a sharp knife, a colander, a clean sponge and a cutting board, a container, and flour are prepared.

What you need to clean mushrooms

A sharp knife is required. Professionals advise choosing a tool with a thin long blade. It is convenient for them to clean the hats from the inside.

You can replace the kitchen sponge with a soft cloth.

How to properly clean mushrooms

Start with sorting. Spoiled mushrooms are thrown away.

If there is rot - no circumcision, just throw it away!

To prepare any dish with champignons, they are cleaned of debris. Professionals advise first to clean the fruit bodies from sand, soil particles with their hands.

To destroy harmful organisms that develop in fruiting bodies, champignons are placed in the oven for one and a half minutes, heated to 80C.

Mushrooms are inspected, removing winded, wilted places and cleaning off dirt with a sponge.

Cut off the bottom of the leg with a knife, refreshing the cut. The longer the mushrooms were in the refrigerator, the more it is recommended to trim the fruiting body.

If desired, you can remove the skirt and skin from the hat, but this is not necessary.

A thin cuticle is picked up at the edge of the cap, pulled up. But this is not required.

Mushrooms are washed quickly, no longer than 5 seconds, with cold water, the moisture is shaken off.

Place prepared mushrooms on paper towels to remove excess moisture. The less mushrooms are in the water, the better their taste.

It is better to remove the torn film.

The whole film can be left, the taste and appearance of the food will not deteriorate.

Do not remove the fringe from young specimens. Such champignons are only cleaned with a damp soft sponge.

Mushrooms, in general, do not clean. And they do not wash categorically, they will absorb water and become what. Destroy the product. If you are going to cook thermally, just wipe it with a dry cloth. If you eat raw, and you are afraid that they will fall on the floor in the store, put them in a hot oven for a minute to disinfect.

Guest

http://www.woman.ru/home/culinary/thread/4161867/

In larger mushrooms, the skin is rougher. It is removed after cleaning the mushrooms from dirt and quick washing.

You can rub young mushrooms against each other. The skin comes off on its own.

Video: How to clean mushrooms

Flour helps to quickly clean problem mushrooms. It seems to absorb small mud particles due to the gluten in the composition.

1. Pour cold water into a container with champignons so that the liquid covers the mushrooms completely.
2. Then flour is added at the rate of 2 liters of liquid 1 large spoon.
3. After quickly mixing the contents several times by hand, the water is drained.

There is a way to clean fruiting bodies without water.

Video: "dry method" processing

Almost all varieties of fungi do not need additional procedures. However, royal champignons are freed from the skin on the hat, and the plates under it are necessarily cleaned.

How to prepare mushrooms for further cooking (roasting, boiling, drying, freezing)

The processing of mushrooms depends on the method of their further preparation. Before cooking and frying, the mushrooms are freed from the skin, the bottom of the legs is cut off.

It is important to clean mushrooms immediately before cooking. With prolonged storage, champignons will lose their taste and useful properties.

To wash or not to wash?

It is not necessary to wash mushrooms if the supplier is known. If you are not sure about the purity of the mushrooms, it is better to wash them.

Do not wash mushrooms before freezing and drying. Carry out only dry processing, cleaning from debris.

The champignons that we buy in stores are already quite clean. I wash them well, mostly hats need washing. I remove all the films that are under the hat. That is, minimal cleaning, removal of dirt and films. If the hats do not wash well, I use a clean (not used) sponge, which is used to wash dishes.

jarptica

http://www.bolshoyvopros.ru/questions/1742-nuzhno-li-chistit-champinony.html

It is not recommended to wash specimens intended for frying. Having absorbed moisture, they spread in a frying pan. Such champignons will not be crispy. Wipe the mushrooms, cut off, if necessary, the lower part of the legs, darkening.

For caviar, fillings, fresh mushrooms are only washed without peeling off the skin.

Mushrooms intended for cooking are washed quickly under very cold water, the dark pulp is cleaned from under the cap so that the soup does not darken. It is recommended to remove the skin from the cap.

How to clean mushrooms

Remove the skin and clean the hat from the inside before stuffing. Without such processing, the food turns out to be tough. Be sure to cut the legs.

Secrets of cleaning from experienced chefs

If, when washing, the skin is effortlessly pushed away with a fingertip, then the skin is removed to the end.

How to quickly clean mushrooms - video

To remove the cuticle in large mushrooms, the edge of the cap is broken by prying a piece with a knife, and the skin is pulled up. Actions are repeated along the entire hat.

• The cuticle is easier to remove if the hat is scalded.
• Mushrooms stored in the refrigerator are cut off the legs higher to remove all problem areas.
• After washing the mushrooms, the mushrooms are dried immediately. It is impossible to leave champignons in the liquid for a long time.

I don't wash most of the time. I clean the top film of the cap with a knife and, if the legs are large, then I clean them. I use the legs for broths, I don’t cook them. And I take out the mushroom plates with a spoon, I don’t cook with them. If you want to put it raw in a snack, blanch for a couple of minutes and in ice, well, that's right, to clean up external irritants.

HELEN C.G.

https://eva.ru/forum/topic-messages.htm?print=true&topicId=3343990

Champignons are recognized as the safest mushrooms. However, in order to be completely sure of the safety of the food, it is important to prepare them for further processing correctly.

1. rinse well, but in general I boil them for 5 minutes ... well, so that all the dirt comes off
2. no need to clean
3. cut wash
4. I personally do not clean .. mine and that's it ..
5. wash, what is there to clean?
6. and I read, but not mine ....
7. I wash, boil, and clean
8. I wash them carefully but do not clean them))
9. I don’t wash it because they are somehow slippery then I peel off the skin and cut off the tip at the leg
10. Only mine, and if I don't like something, I cut it off!
11. Purchased champignons must be washed and that's it
12. if spots or earth remain somewhere, then of course clean it off. and in general - wash, cut and cook. What other cleaning are you interested in? if you mean the skin from the hat, then it’s only in summer that you have to take it off, because it’s terribly slippery
13. I wash it, if something is rotten, I delete it

and in the pan

urgently. do mushrooms need to be cleaned before frying? Or can be washed and how? Thank you.

1. mushrooms do not clean, just wash and that's it!
2. wash of course
3. just wash, and if there are very dirty places, gently rub
4. You can simply wash in a cup under running water
5. so shove, why fry, when frying, they decrease, and you don’t even need to wash, you can wash off all the vitamins and possible meat.
6. Rinse and into the pan!
7. wash and everything!

only that their surface was white, without spots and dents.

8. I'm cleaning

I want to fry mushrooms. How to clean: do I need to cut off the brown plates or just the peel from the hat?

Is it necessary before frying? If yes, what time?

1. I never peeled, and I didn’t take off the skin ... I just cut and fried ...
2. I think just rinsing is enough.
3. nothing to do, just rinse well.
4. champignons should only be washed, it is even advised to simply wipe them with a cloth, there is no need to boil and do not remove the skin, cut finely or as you like, then put in a dry frying pan and on a small fire, when the liquid has evaporated, put vegetable oil or butter with salt
5. The mushrooms only need to be washed. No need to boil before frying.
6. If the champignon has brown plates, then it is no longer necessary to eat it. I take off the skin from the hat, cut it and immediately fry it.
7. You don't have to cut anything! Rinse well and fry. You can also boil before frying 10-15! Boiled they fry faster!
8. Champignon is a safe mushroom. before the fry is not necessary. Only closed mushrooms are suitable, those that have unfolded their hats, throw them away. And you don't have to wash them. Wipe with a cloth or kitchen paper.

   Source: Advice from a familiar chef.

9. rinse everything. You don't need to cut or clean anything. just cut and fry
10. wash, cut, athame as you need. Either boil in soup or fry. The simplest mushroom.
11. Mushrooms just need to be washed very well, cut and immediately into the pan.
12. I don’t clean at all, I immediately cut it into the pan
13. I just carefully wash and fry in a pan, I don’t boil them .. I fry for about 20 minutes no more .. and that’s it .. but I forgot. I cut them into 4 halves and fry them in sunflower oil with an onion .. champignons are not forest and therefore they are not need to be heat treated for a long time.

Finally, you can cook a wide variety of hearty and delicious dishes from it!

For inexperienced cooks, the difficulty lies not even in the preparation of some products, but in their preliminary preparation.

Many questions arise. How to clean mushrooms? Is it necessary to clean the champignons, because these mushrooms look so white and clean?

Mushrooms that you or someone else has collected "on the street", in their natural habitat, must be cleaned. This is a strict rule!

They may have the remains of earth, foliage, and anything.

Such mushrooms should be washed under running cold water, rubbing lightly against each other.

You can use a soft cloth. In no case should you keep the mushrooms immersed in water for a long time.

They absorb it and lose their taste. After washing, you need to cut off the lower, dark part of the leg, remove the film (if any) from under the hat.

If the mushrooms were already very dirty, you can scald them with boiling water, then put them on a napkin or towel.

Do mushrooms need to be cleaned if they are grown in a greenhouse and bought in a supermarket? Absolutely not necessary.

If you are very sensitive, wipe the mushrooms with a clean towel. You need to clean the champignons that you are going to cook immediately before starting the process.

It is impossible to store washed mushrooms - they will absorb moisture and become not tasty.

Cooking champignons, their boiling, frying or stewing does not take much time. Champignons, by the way, like mushrooms, can be eaten raw.

Do not get poisoned, although you can earn indigestion. Therefore, it is better to cook mushrooms. They are cooked, like they are, for no more than 10-15 minutes, so they can be added to soup or meat at the end of cooking.

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Mushroom preparation. with photo. mushroom dishes.

Mushrooms can be safely called the most popular in cooking. Their pronounced mushroom aroma and taste, inexpensive price, and availability in stores all year round make these mushrooms a welcome guest on our tables on weekdays and holidays. Mushrooms are used in the preparation of many dishes as additional ingredients, and you can cook dishes where champignons are the main ingredient. Mushrooms can be fried, boiled, cooked soup and stuffed, pickled and made into a salad.

When preparing champignons, many people have questions:

Do mushrooms need to be peeled?

Do mushrooms need to be boiled before cooking?

Let's start with the fact that champignons can be eaten raw, but you still need to be sure that the mushrooms are clean. Mushrooms must be washed from the store, and when you wash them, the top layer is very well removed from the cap. When mushrooms are boiled for 5-7 minutes before stewing or frying, in my opinion, dishes with such are tastier and more aromatic.

In this section, I share recipes for dishes with champignons.

How to clean fresh champignons:: how to clean fresh champignons :: food:: kakprosto.ru: how easy it is to do everything

Place the washed mushrooms on a kitchen towel and let them dry. Now you can cut them into thin slices or quarters. You need to cut the mushrooms with a sharp knife, starting from the stem. Peeled mushrooms can not be used for a long time. If you are not able to cook them right away, place the mushrooms in a closed plastic or glass container and keep in the refrigerator for no more than a day.

Do mushrooms need to be cleaned?

Do mushrooms need to be cleaned?

Masha 2 years ago

tags: mushrooms, cleaning, champignons

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Murljashka system chose this answer as the best

2 years ago

Mushrooms can and must be cleaned if they are collected in places unknown to you in their natural environment of description. But they need to be cleaned in a special way. They are subject to the so-called "dry" cleaning with a knife. After that, they must be washed under a strong stream of clean cold water. If the mushrooms are grown in relatively sterile greenhouse conditions, you can get by with a light rinse in cool water.

2 years ago

According to the chefs, champignons are not cleaned with a knife, they are thoroughly washed in cool water. There is an opinion that if the champignon is cleaned like an ordinary mushroom, then it loses its taste. Therefore, it is recommended to choose fresh mushrooms with no signs of browning under the cap, rinse (you can rub each other a little), put on a kitchen towel or paper napkin, and use in cooking.

over a year ago

Champignons, like other mushrooms, must be cleaned of dirt. They should not be washed in water, as they absorb water well. You can simply wipe the mushrooms with a slightly damp towel, thereby cleaning them of contamination. If you collected yourself and the mushrooms are dirty enough, then quickly rinse under running water. Remove the skirt from the champignon leg, and carefully remove the skin from the cap with a knife.

Among the many culinary methods of processing food before cooking, the topic of pre-treatment of champignons is the most controversial. Every hostess at least once, but wondered: do they need to be washed and how to properly prepare them for storage or cooking different dishes. Answers to current questions about the proper processing of mushrooms can be found in the material presented.

Mushroom pretreatment

Champignons are a genus of mushrooms grown on an industrial scale with great economic importance. Possessing a pronounced delicious taste, these mushrooms are the most common and easily accessible in our country.

A necessary and indispensable step after buying champignons is their pre-processing, which, alas, not everyone thinks about. Washing and cleaning mushrooms is an important stage preceding their subsequent heat treatment, on which the taste and quality of the future dish depends.

Does it need to be soaked?

Mushrooms contain a lot of moisture, but, in addition, they are still prone to its accumulation. Their quality suggests that it is not necessary to rinse and soak this genus of mushrooms for a long time. Excessive moisture in the body of the fungus spoils all its taste and reduces the shelf life.

Did you know? To get rid of excess moisture after "water procedures" processing with a paper towel and an additional 15-minute drying on a dry towel will help.

But it is worth considering that young mushrooms are very dense in structure and are the least prone to moisture accumulation, so small and young mushrooms should not be afraid to rinse thoroughly - this will not spoil their taste and the shelf life will not be reduced.

Mushrooms grown on an industrial scale and bought in stores are not poisonous, but, like any other mushrooms, they are "heavy" food for the human body. In some cases of uncontrolled use, they can cause digestive disorders or exacerbate chronic diseases of the gastrointestinal tract.

Separately, forest champignons collected with one's own hand can pose a danger - at a young age they can easily be confused with a pale grebe. It is also worth mentioning canned mushrooms - the risks of botulism poisoning, although unlikely, are possible.

Does it need to be cleaned?

Answering the question, is it necessary to peel mushrooms at all, the unequivocal answer is an affirmative “yes”.

Did you know? Due to the high content of protein in the chemical composition, champignons are called "second meat" and are an indispensable product in the raw food diet.

Cleaning mushrooms may include the following actions:

• washing under running water to get rid of dirt;
• processing with a damp cloth;
• trimming the top layer of the skin on the hat;
• updating the cut on the leg;
• cropping "collar";
• removal of dark brown plates under the hat;
• cutting off blackened and spoiled places.

Video: how to clean champignons before cooking These steps are not necessary to be performed simultaneously. Depending on the method of future heat treatment (or lack of it), the degree and method of purification of mushrooms vary.

Features and proper cleaning of mushrooms

Depending on how the mushrooms were harvested, cleaning methods may vary.

How to clean champignons in the forest

An indispensable step in the collection of mushrooms is the initial cleaning of champignons from grass, leaves, needles, small branches and earth. At the same time, size sorting of mushrooms will be useful, which will simplify the subsequent cleaning procedure at home.

Important! The shelf life of freshly cut wild mushrooms should not exceed 5 days, and those bought in the store must be heat treated in the first 24 hours after purchase.

Also, if possible, champignons can be soaked for 15 minutes in cold water with the addition of a large amount of salt - this action is an excellent way to get rid of unwanted insects and pests and will help remove accumulated sand, dust and dirt from the surface of the hats.

How to clean mushrooms at home

At home, the cleansing process is not labor-intensive, but knowing some of the features will greatly simplify and speed up this process. As a rule, champignons sold in stores have undergone initial cleaning and sorting and do not have any special features.

Forest champignons, collected with their own hands, cannot boast of such quality and require more attention. In some cases, pre-treatment may compromise the integrity of the mushroom. Cleaning should not be neglected, and the following tip will help improve the fragile state.

To increase the density and "juiciness" of mushrooms, they must be dipped in warm water for 15-20 minutes, then removed. After such actions, all surfaces must be carefully cleaned with a damp cloth, the cuts must be renewed.

Video: how to clean champignons

To complete these manipulations is the last short-term immersion in warm water, after which you can start cooking. Humidity and density of fragile mushrooms after such actions increases significantly.

Features of cleaning forest mushrooms

Forest champignons need such mandatory actions on the part of a person:

Important! It is recommended to cut the skin from the caps of forest champignons without fail. This is due to the ability of fungi to accumulate radionuclides and salts of heavy metals in the upper layers of the body.

Features of cleaning shop mushrooms

Shop mushrooms are already pre-processed before selling and do not require much effort, all the actions of the hostess are minimized:

• lightly rinse the mushrooms. This action can be replaced by treating the body of the fungus with a damp cloth;
• cut off the top layer of the skin if the mushroom is old or large;
• remove all flaws on the body of the fungus;
• update the darkened section.

From this we can conclude that the cost of resources and time with store-bought champignons is much less.

Do mushrooms always need to be washed before cooking or storing?

After being pre-cleaned and prepared, different cooking methods require different kinds of action on the part of the “cook”. Each of the methods has its own characteristics, which you need to understand a little.

Before drying

Before drying, the mushrooms must be cleaned with a brush and a damp cloth. It is also important to update the sections and remove all imperfections on the body of the fungus.

Important! It is impossible to wash mushrooms before drying, otherwise they will darken and slow down the drying process.

Before roast

Preparing champignons before frying comes down to cleaning the surfaces with a brush and a damp cloth, cutting off all the flaws and updating the cuts. It is not necessary to wash the mushrooms before frying, in this case, during the cooking process, they acquire a beautiful crust and turn out to be crispy.

Before cooking

Despite the subsequent heat treatment in boiling water, the champignons should still be thoroughly rinsed under running water, thus removing excess dust and dirt, and freshening the cut on the leg. At the same time, all imperfections can be left, they will not be noticeable when cooked.

Before baking

Before baking, a short-term "water procedure" for mushrooms is allowed. To do this, add 1-2 tbsp to a container of water. l. flour - it will act as a kind of "abrasive" and help to mechanically clean the surface of the mushrooms. As a rule, only mushroom caps of large specimens are used for baking.

The large sizes of the caps require that the top layer of the skin be cut off as a pre-treatment, otherwise they will come out tough after baking. Before baking, it is also assumed that the legs and the inside of the mushroom caps with brown plates are completely removed.

Video: how to wash champignons

Before freezing

Only fresh mushrooms without any flaws and imperfections are suitable for storage in the freezer. Preparation for storage involves dry cleaning with a brush and wiping with a damp cloth.

Important! It is not recommended to completely defrost champignons before cooking, because during the defrosting process they may darken and lose their appearance.

This method in some cases also involves pre-cutting. Before freezing, prepared mushrooms should be sprinkled with lemon juice and tightly covered with cling film.

Before raw consumption

Processing champignons for raw consumption, as one of the ingredients of salads, involves a thorough washing of the mushroom, followed by drying and cutting off all flaws.
Also, as an additional disinfection, before eating raw, prepared mushrooms can be placed in a preheated oven for a few seconds. Champignons are the most affordable, popular and safe mushrooms.

Proper pre-treatment will help preserve all their taste and shelf life. Depending on the method of harvesting, the preparation of mushrooms may differ somewhat, but regardless of such conditions, the freshness and size of the mushrooms also affect the processing. In any case, the process itself is not complicated and lengthy.

Kira Stoletova

Mushrooms are unique organisms that have a lot of useful qualities and diversify the daily menu. Before the cooking process, it is important to find out if champignons need to be cleaned, how to clean forest and purchased species, how to choose mushrooms.

Description of the species

The most common mushrooms that grow in Russia are champignons. They are found in all areas, grow throughout the season and have many varieties:

• ordinary or stove;
• real;
• meadow;
• field;
• garden;
• forest;
• august;
• royal;
• crooked;
• double ring, etc.

These species differ in appearance and taste. But they also have common features:

• dense massive hat;
• the shape of a hemisphere in a young organism, which becomes flat with age;
• diameter from 2 cm to 12 cm;
• pink plates change color to beige;
• the pulp is fragrant, with an anise note;
• the color of the pulp is white;
• the structure of the leg is dense.

The color of the cap depends on the species. Sometimes it is white, and sometimes brown or brown. The surface of the cap is sometimes with scales, but always dry and pleasant to the touch.

When collecting champignons in the forest, they are sometimes confused with inedible or poisonous counterparts: red or yellowing champignons, pale grebe or pale fly agaric.

Choice of champignons

If mushrooms are collected in the forest, they must be carefully sorted out and separated from poisonous ones.

When buying in a store, they choose only dense mushrooms with a light milky, white or brown cap (depending on the variety chosen), intact and with a pleasant aroma. If there is a slippery coating on the surface, then it is spoiled by bacteria, and you can’t eat the mushroom, no cleaning will help get rid of the toxins that these bacteria release.

The choice of variety and size depends on further use and individual taste preferences. Any kind is suitable for frying. Small fruits with brown caps are suitable for salad or pizza. They are fragrant and will look good.

cleaning process

When processing, many questions arise: to clean raw or frozen, forest or purchased, small or large champignons, is it worth cleaning them at all, if then the mushrooms are fried in a pan, etc.

Before cooking, wash all the mushrooms well, clean them from dirt and sand. Even artificially grown specimens are not always sterile.

small mushrooms

Store-bought small raw champignons are the easiest to clean. Their age is 2-3 days, so they have not had time to become dirty. To clean champignons of this size, it is better to start with a hat.

Before cooking, the hat is wiped with a wet cloth. From the leg is separated with a knife 2 mm from the lower edge and washed in running water. Do this quickly so that the water does not soak into the pulp. Dry the cap and stem of each fruit with a kitchen paper towel. After that, they can be fried or boiled.

large mushrooms

In the process of cleaning them, it is important to get rid of not only dirt, but also the skin. It does not take much time and effort to clean wild champignon.

The skin is removed like a stocking. If a piece of skin remains somewhere, then it is necessary to scrape it off and clean the leg from the “skirt”. Then the leg is separated from the cap, washed with running cold water and spread on a paper towel so that all the liquid is glass. The remaining moisture gets wet and cooked according to the main recipe.

Forest species

All forest types of champignons need to be cleaned and washed with water. In any case, you will have to clean the champignons from the forest, because. they have a lot of sand, adhering leaves or small twigs.

Do not soak them in water. The structure of the fungus is such that they absorb moisture and become watery and tasteless. When frying, this water will begin to come out, and they will turn out not fried, but steamed.

If the mushrooms were collected during the rain, then it is incredibly difficult to clean the mushrooms from dirt. First, we clean them with tap water to remove large debris, then we put them in a saucepan and pour boiling water over them. After that, cover with a lid and let it cool completely in this state. Then drain the water and clean again with running water. There will be no trace of debris left.

Little tricks

It is better to remove the film under the hat in individuals larger than 2.5 cm, if it is not removed, then it will be too hard in the finished dish.

After storage in the refrigerator, the fruits dry out, so they must be renewed before cooking.

It is better to make a purchase in stores that are already familiar and sell only fresh products.

For frying, the fruits must be cut into thin slices or small pieces and put them in a pan without oil. After evaporation of the liquid, oil, spices, salt and onions are added. Mushrooms will not overcook and will be more fragrant.

For grilling, fresh champignons must be washed under running water and cleaned of dirt. Hats are not cleaned, they look good baked. They are separated from the legs so that the products are baked evenly.

Storage rules

In order for forest or store-bought mushrooms to remain beautiful and fresh, they must be stored correctly.

For this, it is better to use a dry, cool place. It can be a refrigerator or a cellar. Pre-mushrooms are packed in a sealed bag or tightly closed container. Mushrooms darken from oxygen, their appearance becomes unattractive. They lose their taste and become moldy.

Without loss of valuable useful qualities, they are stored for no more than 48 hours. For long-term storage, they are sprinkled with lemon or lime juice. After storage, they are washed again and the edges of the legs are cut off by 1-2 mm.

Benefit and harm

There are many useful components, microelements, vitamins and amino acids in forest and home-grown pecherits, which help improve blood circulation, regulate blood sugar, improve overall well-being and stimulate immunity. In addition, mushrooms act as natural antibiotics that help fight viruses and bacteria.

All rules for the collection, sorting and pre-treatment of mushrooms should be observed. To please family and friends with delicious dishes, it is better to stick to proven recipes. Little tricks will help make the dish unique and tasty.