Mechanical culinary processing of mushrooms. Ways to harvest mushrooms for the winter

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 stem of the fungus is characterized by some features that make it possible to determine its type, in particular, to distinguish fly agaric (thickness and ring) from edible mushrooms. The leg of the porcini fungus, due to its nutritional value, is entirely used as food. The legs of honey mushrooms and motley umbrellas are viscous, they can be cut off or broken off from the hat. Not a single mushroom can be abruptly pulled out of the ground, because this causes great harm to the mycelium.

The mushroom basket should be low and wide. In a tall narrow basket, the mushrooms are wrinkled, and besides, it is difficult to remove them from there. You can also use boxes, but in a mesh or bag, especially made of plastic, the mushrooms crumble.
A knife for picking and cleaning mushrooms should be small and sharp, preferably stainless steel. A dull knife will only crush mushrooms. In the forest, wormholes and other damaged parts are removed, debris and leaves are removed. At home, the mushrooms are once again carefully sorted out, cleaned and prepared for processing.

Sort by type. It is advisable to process and harvest mushrooms by type, because their taste and cooking methods are different.
If there are few mushrooms, then first of all, mushrooms that can be fried fresh should be separated from mushrooms that require heat treatment. It is desirable to distribute the mushrooms in size to facilitate their subsequent processing.

Garbage cleaning. Needles, leaves, moss and other forest debris are cleaned with a wide soft brush, cotton swab or soft cloth. Garbage adhering to the smooth cap of the mushroom 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; unwashed mushrooms are used for frying, drying and baking, or they are quickly washed and dried immediately.

Knife cleaning. With a sharp stainless steel knife, all darkened and softened places are cut out, as well as those parts that are damaged by forest pests. In older tubular mushrooms, the tubular part of the cap is cut out. In some mushrooms that have a viscous leg, it is cut off entirely. In russula, oily late and granular, starting from the edges, the skin is removed from the cap, since after heat treatment it becomes mucous.

Washing. 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 thrown back on a sieve, sieve or flat board to drain the water. Only mushrooms with an uneven surface - morels, lines. 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 their taste, dry mushrooms - to restore moisture in them. 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, the water is changed 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 a long soak, especially if the mushrooms are soaked immediately after their heat treatment, many valuable nutrients also dissolve in the water.

Slicing. Washed mushrooms of larger sizes are cut into pieces. White mushrooms, champignons, mushrooms and russula are used together with legs. To make the cooked dish or canned food look more beautiful, the legs of the mushrooms are cooked separately. The mushroom cap is carefully cut into equal pieces - divided into four parts, six parts, etc. The mushroom leg 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 borne in mind 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-treat porcini mushrooms, chanterelles, saffron mushrooms, champignons, morels, parasol mushrooms, summer mushrooms and annular caps. Most russula and rows also do not need to be boiled. Chanterelles, annular caps, boletus legs and some other mushrooms become viscous after cooking.

Mushrooms should be cooked, which contain toxic substances that dissolve in water: ordinary lines, russula are burning and brittle, pink waves (volzhanka), yellow and black milk mushrooms. Boil for 15-30 minutes in plenty of water. The broth is drained, as it can cause poisoning of animals.

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

There are several ways to heat mushrooms:
* Bring the water to a boil, add 1/2 tablespoon of salt to one liter of water. Mushrooms are dipped in boiling water and kept there for 5-15 minutes, then transferred to cold water so that they cool faster.
* Mushrooms are dipped in cold salted water, quickly brought to a boil. After boiling, the dishes are removed from the heat and the mushrooms are allowed to cool in the same water or poured over with clean water.

After the water is drained, the mushrooms are transferred to a cloth bag or on a sieve so that the water is glass. It is not advisable to dry the mushrooms by pressing hard, because in this case many valuable substances are removed from the mushrooms.

Blanching. To maintain integrity and elasticity during the cold method of pickling and pickling, the mushrooms are blanched. This treatment is mainly subjected to russula with a large flat hat, as well as mushrooms. The washed mushrooms are put on 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 dish, do not break.

Short 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!) Cleaned, but not washed or cut. Mushrooms are transferred to a wide basket or some kind of flat dish and stored open in a cool room with plenty of air: in the basement, shed, corridor, etc. A refrigerator with a temperature of + 2 - + 6 ° is a very good storage place. Mushrooms to be boiled can be poured with cold water. Dishes for soaking should be wide and low. Before processing, the mushrooms should be carefully sorted again and the damaged parts that have arisen 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 human consumption.

champignons, russula, chanterelles, mushrooms; marsupials - morels, lines. Mushrooms are supplied to catering establishments fresh, salted, dried, pickled.

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

Porcini mushrooms, boletus, boletus, chanterelles, russula are treated in the same way: they are cleaned of leaves, needles and blades of grass, the lower part of the leg and damaged areas are cut off, the contaminated skin is scraped off and washed thoroughly 3-4 times. When processing russula, the skin is removed from the cap. To do this, they are first scalded with boiling water. They clean the legs and cut off the caps, cut out the damaged and wormy places, remove the mucous skin from the cap and wash it.

Mushrooms are sorted by size into small, medium and large. Small mushrooms and caps of medium mushrooms are used whole, large ones are cut or chopped. Porcini mushrooms are poured with boiling water two or three times, the rest of the mushrooms are boiled for 4-5 minutes so that they are soft and do not crumble when cut.

Mushrooms for enterprises come from greenhouses. They should not be overgrown, the plates on the underside of the cap are pale pink. When processing champignons, the film covering the plates is removed, the root is cleaned, the skin is removed from the cap and washed in water with the addition of citric acid or vinegar so that they do not darken.

Morels and lines are sorted out, cut off the roots, put in cold water for 30-40 minutes in order to soak the sand and motes, washed several times. Then the mushrooms are boiled for 10-15 minutes in a large amount of water to destroy and remove the poisonous substance - gelvelic acid, which turns into a decoction during cooking. After boiling, the mushrooms are washed with hot water, and the broth must be poured out.

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

Dried mushrooms. The best dried mushrooms are ceps, as they give a light, fragrant and tasty decoction when cooked. Boletus, boletus, boletus darken when dried, so they are of little use for broths. Dried mushrooms are sorted, washed several times, soaked in cold water for 3-4 hours, then the water is drained, filtered and used for cooking mushrooms. Mushrooms are washed after soaking.

Salted and pickled mushrooms. They are separated from the brine, sorted by size and quality, spices are removed, large specimens are cut. Very salty or spicy mushrooms are washed with cold boiled water, sometimes soaked. In order to preserve the good qualities of salted and pickled mushrooms, care must be taken to ensure that the mushrooms are completely covered with brine or marinade before processing.

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

Fresh porcini mushrooms 24 Marinated porcini mushrooms 18 Fresh champignons 24 Morels 16

Salted mushrooms in barrel containers 18 Salted mushrooms in glass containers 25 Dried mushrooms None Waste for marinade, brine, decoction.

mushroom sorting. Each type of mushroom has its own taste and processing method. Some mushrooms can be fried fresh, while others only after boiling. But it is best to pre-boil all the mushrooms, and then apply other types of heat treatment, although the taste of some of them decreases. It is desirable to distribute the mushrooms in size to facilitate their subsequent processing.

Cleaning mushrooms from debris. Needles, moss, leaves and other forest debris are cleaned with a soft brush, cotton swab or soft cloth. Garbage is removed from the top of the hat with a knife, because. sometimes he sticks very hard. Dirt is removed from the folds of the fungus with a brush. For drying, it is especially necessary to clean the mushrooms from contamination, cut off the damaged, darkened and softened parts with a knife. In very mature mushrooms, the spore-bearing part of the cap is cut off. In some mushrooms, the leg has a viscous consistency, it is completely cut off. In russula, they oil the late ones, starting from the edges, remove the skin from the cap, because. after heat treatment, it becomes mucous.

Washing and soaking mushrooms. You should not get carried away with prolonged washing of mushrooms, because. they absorb a very large amount of water and their consistency deteriorates. It is better to rinse them under running water and let the water drain. Porcini mushrooms are poured 2-3 times with boiling water, tubular and lamellar ones are boiled for 4-5 minutes. This is necessary to reduce the volume, give softness, eliminate crumbling when cutting.

To remove acid from marsupials, which is harmful to the body, which passes into water during cooking, boil them twice in boiling water, after each boiling, the broth is poured out and the mushrooms are washed with hot water.

Dried mushrooms are washed several times in warm water and soaked in cold water for 2-4 hours. After that, these mushrooms are boiled without salt in water, in which they swelled for 40-60 minutes.

When using salted and pickled mushrooms, they are separated from the brine and spices are removed. Excess salt and vinegar are removed by washing or soaking.

In addition to cooking, mushrooms are subjected to: stewing, stewing, frying, baking. Washed large mushrooms are cut into pieces. White mushrooms, champignons, mushrooms, russula are used together with legs. In other mushrooms, the legs are separated from the cap, the cap is cut into equal pieces, and the leg is cut into circles.

Heat treatment of mushrooms. Heat treatment significantly changes the properties of mushrooms. First of all, it reduces or eliminates their poisonousness, eliminates the bitter taste, lowers the nutritional value and weakens their taste and aroma. It is mandatory to cook mushrooms that contain toxic substances that dissolve in water: ordinary lines, brittle russula, pink waves, yellow and black milk mushrooms. They are boiled in a large amount of water for 15-20 minutes and the broth is drained. Because of the bitter taste of heat treatment, they require bitters, real milk mushrooms, white mushrooms, moths, pigs and others. They are boiled for 5-15 minutes so that the bitter taste disappears.

The following heat treatment methods can also be used:

• - bring the water to a boil (1/2 tablespoon of salt per 1 liter of water), lower the mushrooms and incubate for 5-15 minutes, and then quickly rinse with cold water and allow to drain;
• - mushrooms are dipped in cold salted water, brought to a boil, removed from heat and allowed to cool in the same water.

It is impossible to dry the mushrooms with the help of a load, because. they crumble and lose a lot of nutrients.

For some types of processing, mushrooms are blanched (russula, mushrooms). They are doused with boiling water or dipped in boiling water for several minutes, or kept over steam.

If the mushrooms cannot be processed on the day of collection, then they can be stored for one night in a purified form, but without washing or cutting them, in a cold room or in a refrigerator at t = 2 ... 6 ° C.

If the mushrooms are cooked, then they can be poured with cold water.

During heat treatment, various physico-chemical changes occur in mushrooms, as a result of which they acquire new properties characteristic of culinary-processed products. They acquire a pleasant taste and smell, which contributes to better absorption of products. The value of heat treatment is that it destroys microorganisms that are on the surface of the raw material. When cooking mushrooms, the tissue softens to some extent. The main reason for this is the physico-chemical changes in the carbohydrates of the cell walls. The shell of fungal cells is fiber impregnated with chitin. It is the main carbohydrate of cell walls.

Communication between cells during heat treatment becomes weak. The dissolution of pectin substances, half-fiber of cell membranes weakens them, but does not lead to complete destruction. Since there is fat in mushrooms, during heat treatment, its partial change occurs. Hydrolysis of fats is accompanied by oxidation, since free fatty acids are oxidized faster than glycerides. Proteins during heat treatment denature, coagulate in protoplasm and cell sap. During coagulation of the protoplasm, the leathery layer is destroyed and diffusion of the substances of the cell sap occurs through the cell membranes.

This leads to the fact that during cooking, poaching and stewing, the mass of mushrooms decreases, because. there is a loss of water and nutrients as a result of their diffusion into the broth. Mushrooms mainly contain vitamins A, B, C and D. It has been proven by many studies that vitamin A is completely or almost completely preserved during heat treatment. Vitamins of group B are partially destroyed, some of them, when cooked and stewed, turn into a decoction. Of all the vitamins of group B, only B 1 (riboflorin) can be distinguished, which is most resistant to heat, regardless of the method of processing, its loss is no more than 11%. The loss of vitamins also depends on the amount of water taken for the decoction. The more water, the less vitamins remain in the product. Vitamin PP is much better preserved than B 1 and B 2.

Those mushrooms that soften better are subjected to frying, i.e. in which, during the formation of a crust, protopectin has time to pass into pectin. For baking, mushrooms are pre-cooked. During baking, the same processes occur as during cooking. However, some processes are different. This is the formation of melanoidins in the crust, caramelization of sugars. The formation of a specific taste and smell is due to the formation of new substances during heat treatment. When cooking mushrooms, various volatile substances are released, which are not found in raw products. Hydrogen sulfide is a constant component of volatile substances. It is formed as a result of post-denaturation changes in proteins. Hydrogen sulfide is formed, in a smooth manner, as a result of the elimination of sulfur, which is part of amino acids. These substances dissolve in the water in which the product is cooked. Thus, they play an essential role in shaping the taste and smell of boiled mushrooms.

The formation of a specific taste and smell during frying and baking is caused by melanoidins, as well as the degradation products of proteins and carbohydrates.

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Fresh mushrooms, collected in the forest or bought in the market, need to be quickly prepared for cooking. Only then will they retain their taste and be elastic and fragrant.

Dishes from properly peeled and chopped mushrooms are beautiful and appetizing.

The main rule is that mushroom cleaning should not be postponed for a long time. Cut mushrooms in a warm room deteriorate and quickly become flabby. They easily lose their unique forest spirit. After a hike in the forest, you need to quickly get down to business.

If this is not possible, you can keep your prey until morning in a refrigerator or other cool place, for example, in a cellar.

What tool should I use to quickly clean?

You will need a small sharp knife to do the job. A thin tip is convenient to remove spoiled places and clean out debris. The sharpened blade will easily cut the fragile flesh and will not crumble it.

A damp cloth or paper towels can be used to wipe off dried-on dirt.

Mushroom juice contains substances that blacken the fingertips. Use gloves to protect your hands while working.

Prepare an empty container for clean mushrooms and water for washing.

Is it necessary to wash?

When washed, mushrooms absorb a lot of moisture and lose their taste. Therefore, it is better to limit yourself to dry cleaning, where possible. Mushrooms that you are going to dry for the winter should not be wetted in any case, they can only be wiped with a damp cloth. Before frying, it is also better to do without washing, but if necessary, you can quickly rinse with water.

• cooking;
• salting;
• pickling.

Mushrooms for pickling, which have a bitter taste, are soaked for one or two days in cold water, regularly replacing it with fresh water.

Preliminary processing

The first stage of cleaning takes place in the forest. Large debris is removed from the found mushroom: twigs, leaves, needles. The root is cleaned with a knife from the earth and sand, or simply cut off to check if there are any worms inside.

Unfamiliar varieties should never be taken. Even one inedible mushroom in a basket can lead to poisoning.

Strongly wormy, moldy and very old specimens should also be left in the forest. They will spoil the taste of food and can be harmful to health.

Mushrooms bought in a store or on the market have already undergone primary cleaning. Only small debris or traces of soil remain on them. Such mushrooms at home should be sorted out again, cut off the damaged places and, if necessary, washed. After that, you can cook and eat them.

White

White mushrooms are not only the most delicious, they are also easy to clean. They usually grow in light and dry places or in moss. These noble beauties only cut the earth around the circumference of the root. It is enough to wipe the hat or fan it with a brush. Carefully cut off places spoiled by forest dwellers.

White ones, which are only slightly affected by worms, can be used for harvesting for the winter. During the drying process, the worms do not eat the mushroom from the inside, but crawl out.

boletus

Boletus mushrooms are often wormy, to check they immediately cut off the tip of the leg. In large specimens, for the same purpose, the hat is separated and cut in half. There may be worms at the bottom of the cap, even if the rest of the mushroom is not affected by them. Then the spongy layer is completely removed. The leg is cleaned with a knife, removing the top layer of the skin, although some mushroom pickers believe that this is not necessary.

In old boletus, the legs become hard and fibrous. In cooking, it is better not to use such parts at all.

The video shows how to properly clean boletus.

Aspen mushrooms

Aspen mushrooms are processed in the same way as boletus. The top layer is scraped off the legs. There is no need to remove the skin from the cap, just brush off the dirt with a cloth. The spongy bottom of the cap should be checked for the presence of worms and fungal mosquito larvae. Aspen mushrooms are distinguished by the fact that they turn blue and then blacken on the cut. To prevent this from happening, it is recommended to immediately throw the pieces into the water after cutting.

Cute mushrooms grow in large families, and it is not easy to cope with a whole mountain of oil. Difficulties arise due to the slippery film that covers the oil heads.

During heat treatment, it becomes rough and slightly bitter. Hats must be cleaned. To prevent the film from sticking to the hands, the oils are dried. Another folk way is to pour boiling water over them.

You can oil your hands or wear gloves, otherwise the fingertips will darken from the sticky skin.

Otherwise, in young butterflies, they only trim the leg. In older ones, the leg can be slightly scraped and the remains of the collar under the hat can be removed.

Chanterelles

Red fragrant fungi are remarkable in that they contain a substance that repels worms. They do not need to remove the skin or separate any parts. For cleaning, only cut off the lower third of the legs with traces of soil. Chanterelles have a rather bizarre shape. Earth or needles get stuck between the plates, which are not easy to remove.

Fortunately, chanterelles can be washed in plenty of water. To make them more elastic and not break, they are poured with boiling water. This simplifies subsequent processing.

In large champignons, the skin is removed from the caps. This is done by a simple movement of the knife, from the edge to the center. In the caps of young mushrooms, the top layer can be left. If the legs of the champignons are harsh, they are cut shorter or removed altogether. The collar is edible and does not need to be peeled off.

When washed, champignons strongly absorb water and lose their taste. Try to do dry processing and shake off all the debris with a cloth.

If it doesn’t work out, you can quickly rinse and discard the mushrooms in a colander.

oyster mushrooms

Oyster mushrooms are very easy to clean. They grow on tree trunks, so grass and needles practically do not stick to them. These mushrooms are good only at a young age; when sorting, old specimens are immediately removed and set aside. Those with a hat no more than 10 cm are selected for food. The bottom of the leg, damaged edges and dried places on the fruiting body are cut off. It is convenient to wash oyster mushrooms in a sieve under running water, but you can also soak them in a basin.

Honey mushrooms

Honey mushrooms on long thin legs grow on stumps and practically do not get dirty. From them it is only necessary to collect leaves and needles and cut the tips of the legs. If the lower part of the leg is stiff, it is also cut off. The skin is not removed from the hat. However, rotten and darkened areas must be removed.

It is believed that mushrooms are the purest mushrooms, but they still need to be processed. Adhering blades of grass, twigs and needles are brushed off with a brush or knife.

Camelinas are often found on sandy soils, sand sticks to the roots and from the underside of the caps. Together with the rest of the foreign particles, it is easy to wash it off by briefly soaking the mushrooms in the basin. Gathering in the forest, they are not uprooted from the ground, but immediately cut off with a knife. If you brought them home whole, then the roots will have to be cut off.

Milk mushrooms

Milk mushrooms are first simply washed, cleaned of sand and other debris. Then they are soaked in cold water for three days to get rid of the bitter taste. The water needs to be changed several times a day. The container with mushrooms is placed in a cool place so that they do not sour. With a brush, knife or hard sponge, the soaked milk mushrooms are scraped off to a white color. Then finally wash and remove damaged areas.

First of all, raincoats are washed, gently rubbing the dirt with fingertips. The soft shell-like outer layer separates from the pulp. In large mushrooms, this skin is conveniently removed with a knife. For control, spherical fruiting bodies are cut in half. If the flesh is white and elastic, you can eat it.

Raincoats with a yellowish center are best thrown away. They are either old or damaged. Puffballs are not poisonous, but a bad-tasting mushroom will spoil the dish.

After dry cleaning, mushrooms can be stored in the refrigerator for a short time, but after washing, they must be cooked immediately. For soup, hodgepodge or preparations (except for drying), you can boil them for future use with a small amount of salt and then use them for several days.

To make the culinary masterpiece look beautiful later, the mushrooms are carefully cut into pieces of equal size. Fibrous legs are cut across, and caps into triangular segments. Small mushrooms can be eaten whole, they look especially beautiful in jars with marinade. The goal of careful and correct processing is to preserve the valuable qualities of mushrooms in order to fully develop them in the preparation of delicious dishes.

Mid-July is the beginning of the “quiet hunting” season, as fans of this type of recreation call mushroom picking. Mushroom places are kept secret, and mushroom pickers talk about their prey with no less enthusiasm than fishermen. But between the excitement of collecting and the pleasure of the treat, there is a difficult and not very pleasant stage for processing and harvesting the collected mushrooms. We tell you how to make this process more comfortable.

Immediately upon returning home, mushrooms need sort and prepare for further processing. Need to get fromorzhinki mushrooms and carefully spread on the table. At this stage it is important againevaluate their edibility . For any doubtthrow out 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 are going to dry. Usually noble mushrooms fall into this category: white, young boletus and boletus. These mushrooms should never be washed. They just need to be cleaned with hands from the remnants of the earth, leaves, and throw away the worms.

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

For any type of preparation (except for 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 yo and pour a new one, then cook for 45 minutes.Cooking oil takes 30 minutes, white - at least 40 minutes, l chanterelles will require 25 minutes, milk mushrooms, waves and russula - 20-30 minutes. 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, the mushrooms need to be thrown into a colander, let the water drain And move on to the next step: frying or canning.

Now let's talk about another version of the workpiece. Dry mushrooms can be done in several ways:

1) in the sun - it is important that the cut pieces do not touch each other;

2) in the oven at a temperature of 45-70 degrees with the door ajar 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, transfer to a tightly closed jar and store in a closet. Little secret: before cooking sushi dishes yo soak mushrooms in warm milk and add a sprig of rosemary to it. Mushrooms will acquire a unique taste and aroma.