All about mushrooms. mushroom processing
Mushrooms are perishable products, they can not be stored for a long time. Therefore, these gifts of the forest must be processed on the day of collection.
Mushrooms are cleaned of debris, legs are cut off, damaged areas are cut out. To prevent the mushrooms from turning black, stainless steel knives are used for these purposes.
The main ways to preserve mushroom gifts are: drying, salting, pickling and canning by sterilization in hermetically sealed glass jars.
Mushroom harvesting
Due to the presence of significant amounts of moisture, protein compounds, carbohydrates and other soluble nutrients, food products of plant and animal origin are quickly exposed to various enzymes and microbes during storage and become unusable. Therefore, people have long been looking for ways to preserve various products for a long time.
The existing methods of storing mushrooms and other products are based on creating conditions for microbes under which they cannot develop, and products subjected to canning do not lose their nutritional and taste qualities inherent in fresh form and can be stored for a long time without spoiling.
The main methods of preservation are: drying, salting, marinating and canning by sterilization in glass jars sealed hermetically. Many microbes and bacteria are detrimental to heating. Some of them die at a temperature of 60 °, others - at 60-100 °. However, spores of some bacteria can tolerate temperatures of 100-110 and even 120 ° and remain viable.
Later, under normal temperature conditions, they begin to develop and multiply. Botulinus bacteria are especially dangerous in canned foods. They produce a potent poison that causes human poisoning, sometimes even fatal. Due to the fact that botulinus is found in the soil, when harvesting products for the future, they must be very carefully washed, cleaned, and damaged and stale fruits should not be used.
It has been established that when products are stored in an acidic environment (acetic or citric acid), botulinum does not develop. Therefore, food preservation with the use of acetic and citric acids is used quite often.
The main methods of processing and storing mushrooms:
Drying mushrooms
mushroom powder
mushroom extract
Freezing
Salting
Pickling
Preservation in hermetically sealed containers
Drying mushrooms
Drying is one of the most affordable and easiest ways to process mushrooms. Without much reduction in their taste and nutritional qualities, dried mushrooms are stored for quite a long time.
From marsupials: - white truffle, morel cap, morels.
From tinder fungi: - branched and variegated tinder fungus and ram mushroom.
From lamellar: - summer, autumn and winter, variegated umbrella mushroom, champignon, fenugreek, fleecy flake, deer mushroom, etc.
Mushrooms with a bitter taste are not suitable for drying (all types of milk mushrooms, lactifers, valui, volnushki), since bitterness does not disappear during the drying process.
Fresh, strong, not wormy mushrooms are selected for drying. They are cleaned of forest debris and wiped with a slightly damp cloth. It is not recommended to crush mushrooms before drying. In large specimens, the hat is cut off from the stem. If the skin is removed from the cap, then it is better to remove it.
Small mushrooms are dried whole, large ones are cut into pieces. To avoid contamination, mushrooms are dried on special devices: gratings, sieves strung on a thread or knitting needles. Mushrooms are dried in the sun and in the oven. In the air, mushrooms can be dried only in hot and dry times, on clear sunny days. In cloudy weather, drying mushrooms in the open air is not recommended - they may deteriorate.
In any case, the mushrooms are first dried at a temperature of 40–50°C for 2–4 hours, and then, increasing the temperature to 60–70°C, they are dried for 8–12 hours. Dried mushrooms are very hygroscopic, that is, they have the ability to absorb moisture from the air, so dried mushrooms are stored in closed glass jars in rooms with a temperature of 8–10 ° C.
mushroom powder
Mushroom powder can be obtained from dried mushrooms. Mushroom powder is prepared from those mushrooms that, when dry, have a strong mushroom aroma and pleasant taste.
For the preparation of mushroom powder, the following are used: porcini mushrooms, boletus, umbrella mushrooms, morels, mushrooms, chanterelles, truffles, boletus, boletus, winter mushroom, etc. The powder is prepared from one type of mushroom, or from several. Mushrooms are prepared for drying, and then dried as described above. For the manufacture of mushroom powder, dried mushrooms with a moisture content of not more than 12% are used. They are ground in a coffee grinder, pepper mill or ground in a porcelain or metal mortar.
The resulting powder is sifted through a fine sieve, the remaining large particles are dried and ground a little more, because the finer the mushroom powder particles, the better they are absorbed by the body.
Mushroom powder is even more hygroscopic than dried mushrooms, and if left uncovered, it will spoil quickly. Therefore, mushroom powder should be stored in tightly closed jars in a dry place.
Mushroom powder is used in cooking for the preparation of mushroom puree, as a seasoning for soups, borscht, sauces, meat, fish and vegetable dishes. Before use, a small amount of warm water is added to the mushroom powder, in which it swells for 20-30 minutes. Then this mass is added to the prepared dish and boiled for 10-15 minutes.
mushroom extract
Mushroom extract can be prepared at home from mushrooms. Mushrooms without a bitter taste are used for this, but it is better to take mushrooms with a strong mushroom aroma for these purposes, from cultivated ones these include: champignons, oyster mushrooms, mushrooms, from wild mushrooms, mushrooms, boletus, boletus and other mushrooms with a pleasant taste and strong aroma.
Mushrooms are thoroughly cleaned and washed, then they are cut and passed through a meat grinder. The resulting mass is boiled for half an hour in its own juice over low heat in an enamel pan. The resulting mushroom juice is filtered through cheesecloth pre-sterilized by boiling, and the mushroom mass is again put in a saucepan, a little water is added and boiled again so that all the juice comes out, it is filtered in the same way as for the first time.
The resulting liquid is salted at the rate of 20 g of salt per 1 liter and boiled over low heat in a wide saucepan without a lid, allowing the water to evaporate. Boil until part of the water evaporates and the broth thickens, like a syrup, which, in fact, is a mushroom extract.
The extract is poured hot into small sterilized bottles, tightly closed and quickly cooled. In this form, the mushroom extract can be stored in a cool place for 2-3 years.
Mushroom extract has a pleasant mushroom taste and aroma and is used as flavor additives for soups, meat and fish dishes, sauces, gravies. Before use, the extract is diluted with water.
Freezing
Recently, in connection with the advent of large freezers, it has become possible to store the mushroom product frozen. Although this method of storing mushrooms is more energy-intensive than canning, but with the right process, freezing allows you to save all the valuable nutritional components in the fruiting bodies.
For freezing, medium-sized young mushrooms are used that are not damaged by pests, do not contain bitterness and an unpleasant odor. They are thoroughly washed, changing the water several times. Then they are lightly dried. The quality of freezing is affected by the speed of freezing. It is best to freeze mushrooms at -30°C for 2–3 hours.
Frozen mushrooms are stored at a temperature of -18 ° C and an air humidity of 95%. At home, mushrooms are frozen in metal molds 5–6 cm high. For these purposes, herring tin boxes or plastic bags can be used. Other products cannot be stored in the same refrigerator with mushrooms, as mushrooms can absorb odors.
Defrost the mushrooms immediately before preparing the mushroom dish at a temperature of +20°C for 2–3 hours, which ensures the gradual melting of ice crystals in the cells of the mushrooms. Thawed mushrooms are a favorable environment for various microorganisms, therefore, after thawing, mushrooms should be immediately used for cooking mushroom dishes.
Frozen mushrooms are stored at -18°C for up to a year. You can freeze boiled and fried mushrooms. Peeled and washed mushrooms are cut and boiled for 15-20 minutes (or until tender). Then the mushrooms are taken out of the broth, cooled, laid out in plastic bags and placed in the freezer. You can freeze fried and stewed mushrooms - they are stored for no more than three months.
Salting
A very common method of harvesting mushrooms. Almost all types of mushrooms can be salted, but usually only agaric mushrooms with a sharp bitter taste are salted: milk mushrooms, valui, volnushki, mushrooms, russula, rows, govorushki.
High-quality mushrooms with a specific taste and aroma (mushrooms, mushrooms) are salted separately, lower-grade mushrooms are mixed.
Mushrooms are salted in wooden barrels, glass and enameled containers with intact enamel. Containers for salting mushrooms should be very clean and free of foreign odors. You can not use earthenware for salting mushrooms, as under the influence of salts and acids it becomes unsuitable for further use.
In addition, the glaze covering earthenware may contain lead, which, when dissolved in brine, poisons mushrooms. It is also impossible to salt mushrooms in galvanized tin dishes.
There is a cold and hot salting method.
The cold method is different in that mushrooms are not boiled before salting. Mushrooms are cleaned and washed. Volnushki, valui, milk mushrooms, bitters and other mushrooms with a pungent taste are soaked in lightly salted water for 1-3 days. Mushrooms that do not contain bitterness should not be soaked.
Salt is poured onto the bottom of the container, then a 6-8 cm layer of mushrooms, again salt and a layer of mushrooms, and so on until the container is filled. For 1 kg of mushrooms put 40-60 g of salt.
High-quality mushrooms are salted without any additives to preserve their specific taste and aroma. A little garlic is added to real milk mushrooms during salting. Sometimes, when salting, pepper, garlic, dill, blackcurrant leaves, cherries, bay leaves are added to mushrooms. From above, salted mushrooms are pressed down with a wooden circle, on which oppression is placed. Bricks, lime stones and metal objects cannot be used as oppression. After a couple of days, the mushrooms release juice and settle.
The mushrooms are also salted in a dry way, in which the mushrooms are not washed. They are cleaned, wiped with a damp cloth and placed in a container, sprinkled with salt. It is claimed that dry-salted mushrooms are tastier and more aromatic.
Mushrooms become ready for use in a month and a half. Non-bitter types of russula and mushrooms can be used after 5-10 days.
Salted mushrooms are stored at low positive temperatures (not higher than + 6–8 ° С), making sure that they are covered with brine on top. If the brine disappears, add cold salt water (50 g of salt per 1 liter of water). The mold that has appeared is removed, the lid is washed in hot water, and the edges of the container are wiped with a clean cloth.
The hot salting method is used for salting mushrooms with a bitter taste: all types of milk mushrooms, milkers, valui, volushki.
Peeled and washed mushrooms are boiled in salted water for half an hour or blanched (dipped in boiling water for 5-15 minutes). Then they are thrown into a colander so that they dry a little. Then they fill the containers, pouring salt in layers, just as with the cold method. Hot-salted mushrooms can be eaten after 2-3 weeks.
Pickling
Mushrooms are usually marinated with better taste than those used for salting. When marinating champignons, mushrooms are selected, the caps of which do not exceed 15–35 cm in diameter. The mushrooms are cleaned, the legs are cut, thoroughly washed with cold water and, having thrown it into a colander, the water is allowed to drain.
In order to pickle a kilogram of mushrooms, you will need a marinade prepared from 0.5 liters of water, 50-60 g of 30% acetic acid, 10-12 peppercorns, 2-3 bay leaves, 10 g of salt; cinnamon, cloves and nutmeg are added to taste. The marinade is prepared as follows: acetic acid is poured into the water, spices are added and brought to a boil.
Mushrooms are boiled for 5 minutes in lightly salted water, then they are taken out with a slotted spoon, allowing the water to drain. For a few more minutes, the mushrooms are boiled in the marinade, then transferred to prepared jars and immediately closed.
When marinating, mushrooms can be boiled immediately directly in the marinade. To pickle 1 kg of mushrooms, take 1/3 cup of water, 1 tablespoon of salt, 2/3 cup of 8% vinegar. The marinade is brought to a boil in an enamel pan, then washed and peeled mushrooms are placed in it.
The cooking time of mushrooms depends on their type: for example, for oyster mushrooms it is 30 minutes, for champignon - 20. The foam formed during cooking is removed with a slotted spoon, after the foam stops appearing, 1 teaspoon of sugar, 5–6 peppercorns, 2 bay leaves, 2 g of cloves, a little cinnamon and citric acid (on the tip of a knife) are added to the boiling marinade. After boiling, the mushrooms are transferred to jars, poured with marinade and closed.
Preservation in hermetically sealed containers
Currently, glass jars with tin and glass lids are used to preserve various products at home. Cans are closed with tin lids using seamers, glass lids are held with special tin clamps.
Mushrooms are placed in hot jars. Then, a pre-prepared hot (boiling) filling is poured into the jar. The degree of filling of the cans should be as high as possible so that as little air remains as possible. You can sterilize jars in a tank or pan, on the bottom of which a wooden grate, a metal mesh or a piece of linen folded 3-4 times is placed (it is important that the jars do not touch the bottom and walls).
The poured water is heated to 50-60 °, then jars filled with mushrooms and covered with lids are placed there. The amount of water in the tank should be such that its level reaches the neck of the cans or is slightly lower.
After that, the water is brought to a boil and kept half-liter jars 20-25, liter - 25 - 30 minutes from the moment the water boils. At the end of sterilization, the jars are removed, while making sure that the lids do not rise or move, and quickly cork with a seamer.
In the manufacture of marinades, jars are sealed before pasteurization (in order to prevent acetic acid from volatilizing). In such cases, there may be a breakdown of the lids during heating (due to a significant increase in pressure inside the jar). To avoid this, special steel clamps (screw or spring) are preliminarily put on the covers.
Closed jars must be completely immersed in water. Jars with glass lids are also sealed prior to sterilization. When sterilized, they are immersed in water with a lid. After sterilization is completed, the jars are cooled, and the clamps are removed (but you can not remove them).
White mushrooms are loved by many for their exquisite taste. But in order to fully enjoy them, you need to know what to do with porcini mushrooms after picking, how to properly process them. This is what “Popular about Health” will tell its readers, who are very fond of mushrooms.
Primary processing of porcini mushrooms
Picking porcini mushrooms is a whole art. If you do not yet have much experience in this matter, then you should know that the processing of mushrooms begins immediately after collection, right in the forest. What should be done with mushrooms?
1. After harvesting, porcini mushrooms must be cleaned of debris - grass, leaves, coniferous needles, fragments of branches.
4. When placing mushrooms in the basket, do not press them down, handle them carefully.
When you return home, you will immediately have to set aside time to process the product. Remember that all mushrooms spoil very quickly, so do not put off this work for later.
What to do after picking, how to process porcini mushrooms at home?
Carefully place the collected forest gifts in a basin and inspect again, removing the remnants of litter. Then place the porcini mushrooms in cold water. This is necessary so that all the dirt on them gets wet and it is easier to remove. Mushrooms are very light and porous, they will float unruly to the surface, so place a load on top. After 15 minutes, you can start cleaning them. To do this, you will need a knife and a scraper or a brush with stiff bristles.
Use your hands to remove all rubbish that has stuck to the legs and hats. After that, the water should be changed to clean. Now arm yourself with a scraper and remove stubborn dirt with it. Then turn each mushroom over and use your fingers to remove grains of sand and dust from under the hats. A lot of small debris collects in the so-called gills. Rinse the mushrooms now in running water, removing suspicious dark fragments with a knife.
Throw the mushrooms in a colander, let the water drain. Now porcini mushrooms should be processed after harvesting by temperature.
Attention! If you want to dry the collected forest gifts, then they do not need to be soaked and washed. It is enough to manually remove dirt and cut off damaged mushroom tissues.
How to dry porcini mushrooms?
Drying mushrooms should be carried out at a temperature not exceeding 50 degrees. This is very easy to do in the oven. Lay baking paper on a baking sheet, lay the mushrooms in one layer. Turn on the oven at 45-50 degrees, insert a limiter into the door so that it does not close. Dry the product for at least 6-7 hours. If you have a special drying chamber at your disposal, follow the instructions.
How to cook porcini mushrooms?
Heat treatment of mushrooms is necessary to exclude the possibility of poisoning with toxins. We send the product to salted water (a teaspoon of salt per liter), bring to a boil. Be sure to remove the foam that forms on the surface. After boiling, we detect 40 minutes. Throw the finished mushrooms into a colander.
How to freeze mushrooms?
Freezing is often used for long-term storage of porcini mushrooms. The product is best frozen already boiled. After the water has completely drained and the mushrooms have dried and cooled slightly, place them in clean bags. Pack so that in one package there is one portion of the product that you can use at a time - it's more convenient. Deflate the bags, tie the bags tightly, and then place the bundles in the super freezer for 2-3 hours. If you have other types of mushrooms in the freezer, it is better to sign the packages so that you do not confuse them later. After 2-3 hours, transfer the bags to the regular compartment of the freezer.
How to cook porcini mushrooms?
Mushroom mushrooms are universal, they make delicious snacks - pastes, caviar, salt, marinate, fry, bake, cook soups. For pickling, either small-sized mushrooms are chosen, or only hats cut into several fragments are used. It is very important that there are not the slightest signs of damage on the mushrooms. The legs of mushrooms are most often used to prepare mushroom caviar - this is truly a royal delicacy, and they are also fried. The frying time of porcini mushrooms, which were previously boiled, is 15 minutes.
And of course, these mushrooms are good in salty form. From time immemorial, housewives salted them in barrels in large quantities, this tradition has been preserved to this day. It is unlikely that anyone will be able to refuse such an appetizing snack. For soup, it is better to take a dried product, as it has a richer aroma and taste. Dried mushrooms are first soaked, washed thoroughly, and then boiled.
White mushrooms are a luxury for many, but if you have already managed to collect them in the forest, then it is important to know exactly what to do with them, how to process and prepare for storage. Remember that the product deteriorates quickly, so do not postpone cleaning, washing and further processing of mushrooms until later.
Experienced mushroom pickers treat a walk in the forest as a certain ritual. With their families, they can walk and pick mushrooms for hours, and at home they clean them carefully and lovingly. They pay special attention to each and wash thoroughly. But not everyone knows how to process mushrooms correctly. If there is any doubt about the quality, in no case should the product be used, it is more expedient to throw it away immediately.
Cleaning mushrooms from debris
Mushrooms spoil very quickly, so you need to prepare them for storage quickly. Walking through the forest is a tiring task, after returning home you want to lie down and relax. How to process mushrooms in the forest? To save time, it is worth starting processing immediately after they are torn off. To do this, you need to clean each mushroom from debris and leaves, and if the skin on the cap is easily removed, then it can be removed. The mucosal apex must be cleaned and the film removed. Naturally, in the forest you need to spend more time for a walk, but at home you can relax a bit.
mushroom preparation
After coming home, you should immediately distribute them by type, so that it is easier to figure out how to process mushrooms and what to cook from them. Then you need to take a sharp knife and cut out all the dark places, and also check the product for the presence of insects or worms. Hats must be gently wiped with a brush or brush, and then cut off the tip of the leg.
When all mushrooms are cleaned, they should be thoroughly washed. But this should be done with extreme caution, since a long stay in the water will not have the best effect on the quality, and their taste will change a little. Mushrooms must be put in a colander and rinsed a little with cold water, and then let it drain.
If you know how to properly process mushrooms, then the juice that remains should not be thrown away. It can be used to prepare other dishes.
If the mushrooms have a small amount of wormholes, the product must be soaked in cold water, after adding salt there. Then the worms will come out and stay in a container of water. In the case when the mushroom is very difficult to wash, as it is excessively contaminated, it can be placed in water and left for a while.
It is more convenient to wash in a basin or in a large saucepan. It is important that the mushrooms are covered with water. To prevent them from floating up, you can put plywood or a board with a small load on top. When the leaves and other debris are wet, it will be very easy to separate them.
Those mushrooms that are intended for salting must be soaked. For mushrooms, it is worth scraping off the upper black layer with a knife, and for oiled mushrooms, remove the films from the hats. When thinking about how to process volushki mushrooms, you should remember that they are soaked raw and then salted.
Those species that contain milky bitter juice should be soaked for 2-3 days, changing the water at least three times a day. It is better to put the container in a cool place so that the mushrooms do not sour.
Experienced mushroom pickers assure that soaking is not as useful as it is commonly believed. This is due to the fact that along with the bitterness, nutrients and protein substances leave, the nutritional value of the product decreases, and the mushroom becomes soft and flabby. Therefore, experts do not recommend soaking for more than 2 days. If you figure out how to process mushrooms, then after cooking they will always turn out delicious.
When sorting through, you need to pay special attention to whether there are any poisonous species in the basket. Some grebes are very similar to russula. You can distinguish them by the stem: if the russula is real, its stem is straight to the very base, while in a false mushroom it expands downwards. It will also be useful for beginners to know that in a toadstool the skin is removed from the cap from the edge to the center. If there is any doubt about the quality, it is impossible to use them in any case, it is more expedient to immediately throw them away. You should not pick those mushrooms that grow near highways or landfills: they can cause severe poisoning.
Preparing for salting
Inexperienced cooks are often concerned about how to properly process mushrooms for pickling. After cleaning, they must be put in a container for soaking, large ones - cut into pieces. Russula with a red leg can come across very hot, so it is better to place them in boiling water for a few minutes. Yellow ones do not need soaking, it is enough to peel them, boil them and put them in the refrigerator. Old and flabby mushrooms should be thrown away immediately.
Pickling
Most often pickled tubular species that do not contain bitterness. Small mushrooms are pickled separately, and large ones should be cut into pieces. The legs must be separated from the caps, and they can be marinated both together and separately. Mushroom pickers are advised to select hats, and use the legs for cooking other dishes.
If the butterflies are young, the bottom film must also be removed. It is more convenient to do this with the tip of a thin knife. The leg should be left a couple of centimeters from the hat.
Those mushrooms that will be pickled cannot be washed, as they will absorb water, which is highly undesirable. It is better to wipe them with a damp cloth.
How to dry mushrooms?
To dry the product, you need to know how to process fresh mushrooms. An improperly prepared product for storage will quickly deteriorate. For drying, tubular species (white, oily, boletus) or lamellar (russula, mushrooms or chanterelles) are most suitable.
It is better to dry strong, old mushrooms without damage. They should never be soaked or washed. Use a damp cloth to remove dirt and debris. Mushrooms are dried separately for each species, if necessary, cut into pieces. Hats can also be divided into parts. In order for the mushrooms to dry faster, their thickness should be 3-5 mm. Cut comfortably with a sharp knife, laying the spongy side up.
Preparing porcini mushrooms
They are very tasty, nutritious and highly respected by chefs. But not everyone knows how to process. First of all, with a small knife, you need to cut off the tip of the leg, grabbing a little on the sides to remove foreign particles.
Wipe the mushroom with a paper towel and remove small particles of debris. If drying is expected, the product must not be wetted.
To check if the mushroom is wormy, you need to cut the leg. If the caps are very large, you can cut into pieces. In the case when the contamination is very strong, it is necessary to boil the product for some time or soak in salt water.
When thinking about how to process a white mushroom, you should use a toothbrush. It picks up debris well and does not damage the hat.
For long-term storage, mushrooms are salted, dried, pickled, rolled into jars. There are many ways to preserve. Some housewives soak the mushrooms before salting, others pour boiling water over them, others boil them, and still others consider it unnecessary.
Each housewife proceeds from her experience, her tastes and uses her own methods of processing mushrooms.
Take, for example, one of the most controversial issues regarding whether or not mushrooms should be soaked and boiled before salting? There can be no single answer here, in each case it is necessary to act differently. So, if we are talking about salting mushrooms, then connoisseurs and connoisseurs not only do not boil or soak mushrooms, but even, if possible, try not to wash them so as not to impair taste and reduce nutritional value. However, as a rule, it is still necessary to wash, since individual specks, needles, grass are tightly glued to the mushroom cap.
Another thing is when you need to prepare aspen, pepper, black and others for salting. In these cases, some mushrooms will have to be not only soaked for a long time (2-3 days), but also boiled.
Therefore, you need to be careful and careful when rolling them into jars with metal lids.
What are we to conclude? Is it necessary to abandon the conservation of mushrooms and stop only at the traditional, centuries-old methods - salting and drying? Of course not. You can use a variety of harvesting methods, if you comply with all the necessary conditions (acidity of the environment, the amount of salt, storage temperature). However, mushrooms salted in tubs and barrels, as well as dried, remain the safest.
Cold salting with pre-soaking. Selected mushrooms are freed from forest debris, washed and poured with cold water. Soaking times are different: mushrooms - 3-4 hours, volushki and whites - 1 day, milk mushrooms and podgruzdkov - from 2 to 5 days, valuev - from 2 to 6 days. Moreover, the water, as a rule, is salted and changed every 3-4 hours. Soaked mushrooms are laid in layers of 5-7 cm and each layer is sprinkled with salt at the rate of 30-50 g per 1 kg of mushrooms. Various leaves and spices are placed on the bottom and on top, pressed down with oppression: a wooden circle is placed on the mushrooms, and a well-washed stone or a jar of water is placed on it. Dill, horseradish leaves, currants, cherries, peppers, bay leaves, mint, and garlic are used as spices. When the mushrooms settle, new portions are added to them and pressed down with oppression. Salted mushrooms are stored in a cold cellar or on a glacier at a temperature of 0 ° C.
Cold salting without soaking. If you do not dwell on the features of the Volga, Vyatka and Ural recipes, then in general terms they boil down to the following. Mushrooms are thoroughly cleaned of forest debris, washed twice in cold water, stacked in layers in barrels, salted at the rate of 30-40 g of salt per 1 kg of mushrooms. The terms of readiness of mushrooms: mushrooms - 5-7 days, milk mushrooms and podgruzdkov - 30 days, volushki and whites - 40 days, valuev - 50 days. It is very important that the mushrooms are stored in a cool place and at a constant temperature. In rural conditions, this is achieved in ordinary cellars. Spices are not used with this salting method.
Hot salting. It is used to speed up the preparation of mushrooms. Mushrooms selected for salting are boiled in an enameled saucepan in salted water for 10 minutes (honey mushrooms, valui, russula, chanterelles - 25-30 minutes). Then they are thrown into a colander, cooled, and mushrooms containing milky juice (milk mushrooms, volushki, putiki) are washed with cold water. After cooling, they are placed in layers 5-7 cm thick in barrels and salted at the rate of 30 g of salt per 1 kg of mushrooms. Spices are placed at the bottom of the barrel and on top, pressed with oppression, put in a cool place or sealed in glass jars. Sometimes onions and citric acid are added.
Pickled autumn mushrooms. Sort autumn mushrooms (honey mushrooms, volnushki, podorshniks, euphorbia and other bitter mushrooms), cut off the roots, rinse the mushrooms, put them in a barrel and pour water for a week, changing the water daily. Then dip the mushrooms in salted boiling water, boil for 15 minutes, set aside, let the water drain and put warm in a tub in dense rows, sprinkling with finely chopped tarragon, garlic and dill. Cover the mushrooms with gauze or a piece of linen cloth, put a circle on top with oppression so that the liquid comes out on top of the circle. After 2 weeks the mushrooms are ready.
Pickling
Marinating is the treatment of cooked mushrooms with acetic or citric acid with the addition of spices. Pickled, as a rule, only young freshly picked mushrooms that can retain their shape in boiling water. First of all, the mushrooms are washed, and then sorted by type. This is necessary, firstly, due to the fact that each species has its own flavors and it is not advisable to confuse them. Secondly, when marinating, for example, boletus and oil in the same bowl, the oil will turn black, and the boletus will be digested and tasteless. To exclude a change in the color of the mushrooms after cleaning and grinding, they are immediately thrown into salted or acidified water.
Prepared mushrooms are placed in a saucepan, spices are added and water is poured at the rate of 1 glass per 1 kg of mushrooms. This water during the cooking process will gradually evaporate and be replaced by mushroom juice. All spices, except for salt and acetic acid, are put into mushrooms before cooking. Salt is added at the end, and acetic acid is recommended to be poured in after removing the mushrooms from the heat. If pickling is done with citric acid, then it is added before cooking. This eliminates the browning of the mushrooms. Caps of porcini mushrooms turn yellowish-orange, legs will be pale white. In addition, citric acid does not adversely affect the functioning of the gastrointestinal tract and liver.
During cooking, mushrooms should be stirred all the time with a wooden stirrer, making circular movements. Cooking times for mushrooms vary. So, aspen mushrooms, as the strongest mushrooms, should be cooked longer. The readiness of mushrooms is determined by lowering them into a glass of water: if the mushroom sinks, then cooking can be completed, if it floats, continue.
The amount of spices for butter, boletus and boletus will be somewhat different than for porcini mushrooms. For 1 kg of white, 2 bay leaves, 5 black and allspice peas, 3 carnation flowers, cinnamon on the tip of a knife, up to 50 g of salt and 2 g of 80% vinegar essence are required. For butter, boletus and boletus, you need 50 g of dill (stems and leaves), 10 g of garlic, 3 bay leaves, 20 small leaves of black currant and up to 60 g of salt. Dill is removed after cooking.
Marinated mushrooms without
pre-boiling
For 1 kg of mushrooms, take 1/3 cup of water, 2/3 cup of vinegar, add 1 tablespoon of salt, bring the liquid to a boil, put the mushrooms and cook for 10 to 30 minutes. Mushrooms with a dense tissue, such as boletus, champignons, porcini, need to be boiled for 20-30 minutes. Bitter mushrooms (valui, svinushki) are boiled for about 25 minutes. The foam is removed and continue to cook until the marinade clarifies and the mushrooms settle to the bottom. 2-3 minutes before the end of cooking, add 1 teaspoon of sugar, 5 peas of allspice, 1 teaspoon of cinnamon, cloves, bay leaf and citric acid at the tip of a knife to the pan. After that, the mushrooms are cooled, laid out in jars and poured with the cooled marinade. Store pickled mushrooms at a temperature of 1-8 ° C.
Mushrooms marinated without hermetic closure
In the Urals, pickled mushrooms are laid out in boiled glass jars with a capacity of 1 liter, poured with marinade so that all mushrooms are covered, covered with two layers of parchment paper and tied with twine. Such mushrooms are stored in a vegetable pit or underground, placing jars on the ground so that there is a constant temperature. Long-term observations have shown that mushrooms are well preserved, and there are no cases of spoilage.
If for state preparations it is recommended to dry only tubular mushrooms, then almost all mushrooms that do not have a bitter taste can be dried at home. For drying, fresh, benign, not dried mushrooms are selected. They dry in the oven, in the oven, in the sun, on the river bank in metal barrels and in special ovens, in pits lined with stones. It is important that drying begins gradually so that the mushrooms dry out and do not boil. It is best, of course, to dry in a Russian oven. If you make a simple device that allows you to dry mushrooms in several rows, you can significantly increase the yield of dry mushrooms from the same oven area and improve their quality. And mushrooms with low taste can be used to make very tasty sauces and seasonings.
Dried mushroom processing. Sort dry mushrooms, rinse, soak in cold water for 2-3 hours (2.5 liters of water per 100 g of mushrooms). After that, cook without salt. When the mushrooms are boiled soft and become soft, put them in a colander and rinse with boiled water. Mushrooms cooked in this way are used to prepare various dishes.
Mushroom caviar for long-term storage
For the preparation of caviar, dried boletus, boletus and other mushrooms are taken, which are well soaked. They are boiled for an hour and passed through a meat grinder, salted to taste, mixed with overcooked onions, vegetable oil is added and this whole mixture is stewed in a sealed container for 15 minutes. Stewed caviar is seasoned with citric acid or tomato puree sauce and pepper.
For 200 g of dry mushrooms, 100 g of vegetable oil, 150 g of onions, 200 g of tomato puree, salt to taste are consumed.
For long-term storage, mushroom caviar can be preserved.
Mushrooms fried for future use
Cut the selected and washed mushrooms into pieces, fry in oil. Place hot in glass jars, previously boiled in water and dried over a fire. Close with a capron lid and put in a cool place. For 1 kg of mushrooms take 10-20 g of salt and 50 g of oil.
frozen mushrooms
Mushrooms can be stored in the refrigerator until the new year. Select the hats of white, boletus, boletus. Rinse thoroughly, remove debris and boil. When the mushrooms have cooled, wrap them in cellophane and put them in the freezer. With the onset of cold weather, they can be stored on the balcony. Frozen mushrooms are a good seasoning for first courses, but they are most often fried.
Preservation of boiled mushrooms
Prepared fresh mushrooms are boiled in a 2% salt solution, transferred to sterile jars, filled with the remaining broth to the edges of the jar, rolled up with sterile metal lids and placed upside down until completely cooled (6-12 hours). This position of the jar makes it possible to determine their tightness and excludes the ingress of air during cooling. In winter, mushrooms go to soups and fried dishes.
Preservation of salted mushrooms
If we take into account that salting is also a method of preservation, then in translation it will sound like "preservation of canned mushrooms." The essence of the method lies in the fact that a month after salting, when the mushrooms are ready and lose their bitterness, they are washed with boiled water and pasteurized again. From a hygienic point of view, this method of harvesting is inappropriate, since with additional processing, mushrooms lose their nutritional value, become less stable during storage and more dangerous when consumed.
Collecting mushrooms is a pleasure. No wonder such an event is called a quiet hunt. You can take a leisurely stroll through the forest, admire nature, breathe in the fresh air, listen to the birds singing and the buzzing of insects. And at the same time collect a full basket of forest gifts. Bringing mushrooms home, they must be processed. Sort, make another responsible revision of all mushrooms and make delicious ones so that they please us with their taste. Collected mushrooms should be processed immediately, if possible, no more than 5-6 hours after collection, since with prolonged storage they are quickly affected by insect larvae (worms), mold, become limp and are spoiled by putrefactive bacteria. Mushrooms, especially tubular ones, as they are more tender, left overnight in a basket, are so damaged that they are almost completely unfit for consumption. If necessary, mushrooms can be left overnight, but only spreading them in a thin layer in a cool place.
The processing of mushrooms begins with disassembling them by type. It is important that not a single mushroom of another species gets into the wrong “company”, and most importantly, that inedible and even more poisonous ones do not get along with edible ones. Mushrooms can be used fresh - boiled or fried, or you can prepare them for future use. To cook porcini mushroom, caesar mushroom, chanterelle, champignon, camelina, honey agaric, boletus, boletus, some russula, motley flakes and others, it is enough to boil them, season with sour cream, pepper and salt, or fry them right away. Other mushrooms must first be boiled, drained and boiled again or fried. Oil is added after the water from the mushrooms has evaporated sufficiently.
There are four main ways to harvest mushrooms for future use: drying, pickling, pickling and canning.
Drying mushrooms
This is one of the best and simplest processing methods, in which mushrooms can be stored for several years without losing their value. Only fresh, young, strong and healthy, that is, undamaged by insect larvae, sorted by size mushrooms are subject to drying. Do not dry flabby and rotten mushrooms.
During state procurements, only tubular mushrooms are dried: porcini, boletus, boletus, sometimes boletus; from marsupials - lines and morels. Agaric mushrooms are usually not dried, since poisonous agaric can also get along with edible ones. As an exception, mushrooms are sometimes dried, but under the strict control of the harvester during selection.
At home, in addition to the above, you can successfully dry the Caesar mushroom, raincoats and hedgehogs, champignons, chanterelles, horns and others. It is impossible to dry milk mushrooms, volnushki, pepper mushroom, valuy, violinist, because when they dry they do not lose their bitterness.
For drying, mushrooms are thoroughly cleaned of leaves, twigs, pieces of soil. The places defeated by slugs, insect larvae are removed with a knife. Then wipe well with a slightly damp towel, but do not wash. Soaked mushrooms dry slowly and darken.
The oldest drying method is drying in Russian ovens. When 2-3 hours have passed, after the stove has been heated, the ashes are well raked out, swept out and the mushrooms prepared for drying are scattered on the bottom of the stove with a thin layer. Put them on the straw with a layer of 5-6 cm or on pieces of plywood, iron sieves or sieves. In all cases, mushrooms must be laid out in one (row, upside down and so that they do not touch each other. The pipe and oven damper must be open. (Drying begins at a temperature of 40-45 °. At the same time, mushrooms retain their inherent aroma better. In addition, when the temperature in the oven rises (but ^ not higher than 70 °), they dry quickly. At an initial temperature of 60-70 °, a crust forms on the surface of the mushrooms, and they dry slowly, at a higher temperature (over 70 °) burn and lose their qualities.
In conditions of organized harvesting, more advanced devices such as drying cabinets are used. In modern life, a stove with an oven is more used. The principle of drying remains the same as for the Russian oven. At home, it is good to dry mushrooms in two stages. First, they can be dried in the sun or over the stove, and then dried in the oven.
Well-dried mushrooms, when squeezed in the hand, should not stick together, but should not crumble. Mushrooms that are not dried out quickly deteriorate, and overdried ones are difficult to soften and do not boil well. Store dried mushrooms in boxes lined with wax, in paper bags, in glass jars with ground stoppers, in dry rooms. Humidity should not exceed 70%. If the room has a higher humidity, then after 1-2 months the mushrooms must be checked and if mold appears, they should be dried well. Dried mushrooms easily absorb foreign odors, so they cannot be stored together with strong-smelling foods, such as fish, smoked meats, etc.
From finely chopped mushrooms, overdried or crumbled, you can prepare mushroom powder. Especially good taste and aroma is obtained from mushroom powder, not bad from raincoats at a young age. These mushrooms must be cut into thin slices, strung on strings or laid out on baking sheets covered with a towel and dried, then ground in a coffee mill or crushed in a mortar. The powder is stored in closed glass jars, used for soups and sauces.
Salting mushrooms
Salted mainly lamellar, and most often of them lactic, that is, mushrooms that secrete milky juice. They mostly have a very spicy taste, which does not disappear with all cooking methods, except for salting. At the same time, non-bitter milkers (saffron milk cap) and other lamellar, non-milky ones, such as russula, honey agaric, are also salted. In the case when a lot of mushrooms are collected and there is not enough time or there is no way to dry or pickle it, they resort to salting and tubular mushrooms.
Almost all mushrooms can be salted at home, with the exception of very brittle strings, morels, dung beetles, as well as garlic mushroom, meadow mushroom, etc., which can only be collected for soup or seasoning due to the small amount. After cleaning and sorting, the mushrooms are thoroughly washed with running water (under the tap), preferably one mushroom at a time. If the mushrooms are dense, a brush can be used for washing. When salting, the legs are cut off completely and most mushrooms do not go into salting, with the exception of saffron milk mushrooms, porcini, boletus and aspen mushrooms, in which a part of the leg 1-2 cm long is left. The rest is cut off and processed separately. Mushrooms that are crumbled, overripe, not fresh enough and beginning to worm are not suitable for salting.
At home, you can salt various mushrooms together, but you need to boil them separately. Such assorted mushrooms are tastier than salting from one species. Mushrooms are salted in three ways: dry, cold and hot.
Dry salting method
It is considered the best, since the mushroom product is of the highest quality. In this way, mostly mushrooms and the best types of russula are salted, that is, mushrooms that do not have a bitter taste and, therefore, do not require pre-treatment (soaking, blanching and boiling). In addition, these are juicy mushrooms, and therefore, they themselves will give enough juice for brine when salted. You can also salt the milkweed.
It is better not to wash mushrooms before dry salting, but only wipe them thoroughly with a damp cloth. You can salt in barrels, enameled buckets, pots, porcelain or glass jars. Salting is simply unacceptable in metal dishes due to its oxidation. Dishes in all cases should be well washed or even steamed with blackcurrant, nettle leaves or juniper branches. A little salt is poured at the bottom, the mushrooms are laid in a layer of 5-6 cm thick with their hats down, then each layer is sprinkled with salt at the rate of 40 g per 1 kg of fresh mushrooms for mushrooms, 50-60 g for other types of mushrooms (this is for mass harvesting, but for homemade you can take less, about 30 g). Mushrooms are covered from above with a clean (boiled) cloth, then with a wooden circle that freely enters the container, on which oppression (load) is placed.
After a few days, pickled mushrooms will thicken, give juice and gradually settle. As it settles, the dishes should be replenished with new portions of mushrooms until it is filled to the top. Fresh mushrooms are sprinkled with salt in the same way as in the first laying of mushrooms. However, it must be taken into account that the settling of mushrooms is slow, and replenishment may be delayed due to the lack of new mushroom collections. In this case, boiled chilled water can be poured into the dishes to the top at the rate of 1 liter per 10 kg of mushrooms. After that, the barrel or other container must be tightly closed. Thus, harvested mushrooms will not deteriorate.
Cold pickling method
It differs from dry in that the mushrooms are pre-soaked in cold, slightly salted water. For such salting, there are sharp, bitter and with an unpleasant taste mushrooms - volnushki, real breast, pepper mushroom, violin, valui and some others. Soak in a cool room in salted water for 1-2 and no more than 3 days. Water is changed 2-3 times a day. It is necessary to ensure that the mushrooms are completely immersed in water, for this you can put a wooden circle or plate on them, and a small load on top.
After soaking, the mushrooms are washed well, slightly dried and salted in the same way as with dry salting. The brine should cover the top of the circle, if not, then you need to increase the load. Most of the types of mushrooms salted by dry and cold methods are considered suitable for consumption after 1-1.5 months. However, russula are ready in 5-6 days.
Hot salting method
They are used in the same way as cold ones, for real mushrooms, oak mushrooms, valuya, fiddlers, pepper mushrooms, chanterelles, russula, pigs with a firebox and others. This method differs from the previous one in that prepared mushrooms washed in cold water are exposed (Table 2). The mode of processing of various types of mushrooms is not the same. Most of the listed mushrooms are cooked both cold and hot. But thin pork can only be salted hot, since without boiling it is poisonous. Boil it for about an hour in a strong saline solution (3-4 tablespoons of salt per 1 liter of water). As a result of processing, toxic substances pass into a decoction. It is poured out, the mushrooms are washed and, slightly dried, salted. Mushrooms treated in this way can be iii marinated and fried, then they are not poisonous.
After boiling or scalding, water from mushrooms of all kinds is not reused, poured out. The cauldron or pan in which the mushrooms were boiled is washed, wiped with dry salt and washed again to avoid burning and darkening of the mushrooms in the next bookmark.
After hot processing, mushrooms are salted in the usual way, that is, in the same way as with dry and cold salting methods, often only with an unequal dose of salt and the use of various spices (Table 2) for different types of mushrooms. In table. 2, columns 3 and 4 indicate the weight of salt from a smaller value to a larger one, for example, for chanterelles 30-45 g per 1 kg. This means: 45 g of salt is taken per 1 kg of mushrooms under production conditions and 30 g per 1 kg at home. In addition, it should be noted: at home in the cool season less, at the beginning of summer more. Mushrooms are salted mostly with garlic, dill, bay leaf and pepper, and often without spices at all.
Salted mushrooms should be stored in a cool, dry place (cellar, basement), preferably in a refrigerator, at a temperature of 0 to + 2 ° and not more than + 6 °. In a warm room, mushrooms can turn sour and moldy on top. Freezing mushrooms should not be allowed - they become soft, loose, darken and deteriorate.
From salted mushrooms you can cook delicious salted ones. They are especially good from caps 2-3 cm in size. Before use, mushrooms pickled in the usual way are soaked in cold water for 6-8 hours. Then they are laid out in jars, tie the jars with parchment or close with polyethylene:! lids and store in a cool place.
| mushroom name | The nature and duration of heat treatment, minutes. | Salt requirement g/kg | Spices | After how many days can you use | ||||||||
| for boiling | for salting | black currant leaf | dill | garlic | peppercorns | Bay leaf | cinnamon | star anise | carnation | |||
|
real breast |
+ | + | — | — | — | — | — | — | 30-35 | |||
|
White loader |
+ | + | + | + | + | — | — | — | 30-35 | |||
|
Brew 20-30-60 |
+ | + | + | + | + | — | — | — | 50-55 | |||
|
Brew 20-25 |
— | — | — | + | + | — | — | + | 30-35 | |||
|
Volnushka pink |
Scalded 1-2 times |
+ | + | + | + | + | — | — | — | 40 | ||
|
White wave |
Scalded 1-2 times |
+ | + | + | + | + | + | + | + | 40 | ||
|
Russula |
+ | + | + | + | + | + | + | + | 1-2-6 | |||
|
Greenfinch |
+ | + | + | + | + | + | + | + | 25-35 | |||
|
Scalded 1-2 times |
Salted without spices, because. with them they lose their own aroma and darken |
|||||||||||
|
Pig thin |
Brew 25-30-60 |
+ | + | + | + | + | + | + | + | 25-30 | ||
|
Honey agaric, oyster mushroom, poplar mushroom |
Brew 20-25 |
+ | + | + | + | + | + | + | + | 10-20 | ||
|
Tubular (porcini mushroom, boletus, flywheel, boletus) |
Boil 10-15 |
— | — | — | + | + | + | + | + | 25-30 | ||
* Valuy is boiled for 20-30 minutes in case of preliminary soaking in water for 1-2 days, without soaking, boil for about 1 hour.
Pickling
This is a processing method in which the preservative is mainly acetic acid. At certain concentrations, it inhibits microorganisms that cause product spoilage. Pickled porcini mushrooms, boletus, boletus, mossiness mushrooms, butterfish, mushrooms, honey mushrooms, euphorbia, milk mushrooms. You can also pickle chanterelles, russula, poplar mushroom, garden entoloma, oyster mushroom.
There are several ways to marinate. We will focus on two main, most convenient at home.
The first way is cooking mushrooms in a marinade. Pour 1/2-2/3 cups of water into a cauldron or pan (necessarily enameled), add 1-1.5 tablespoons of table salt (good quality), 1/2-2/3 faceted glass of 8% vinegar, bring to a boil and lower 1 kg of pre-cleaned, thoroughly washed mushrooms. You can cook 2-3 kg of mushrooms at once, and therefore, take 2-3 times more water and other components, respectively. A different amount of water (1/2-2/3 cup) is taken depending on the juiciness of the mushrooms, which depends both on their type and on the weather conditions under which they were collected (in rain, mushrooms naturally contain more water than in dry weather). Boil the mushrooms over low heat, carefully (so as not to crumble) and remove the foam with a slotted spoon. When the foam stops rising, 1 teaspoon of granulated sugar, allspice - 5 peas, cinnamon - 2 pieces, cloves - 2 pieces, a little star anise, citric acid (to preserve color) and bay leaf are added to the pan for each kilogram of mushrooms.
The duration of cooking mushrooms in the marinade is not the same. It depends on the age, type, size of the mushroom and on average is: for porcini, boletus, boletus, oil 8-10 minutes; for valuing and chanterelles 15-25 min; for camelina and honey agaric 5-8 min.
The end of cooking should be exactly the catch. Usually it is stopped when foam is no longer formed in the pan, the liquid is clarified, and the tribes are immersed in the solution. If overcooked, the tribes will be flabby, if not cooked, they can quickly deteriorate. Ready mushrooms are quickly cooled, then placed in jars well washed with hot water (preferably with a capacity of 0.5 l) and poured to the top with chilled marinade. Banks are covered with a layer of parchment and tied.
The second method is more suitable in this regard, but mushrooms are not stored for such a long time, since there are fewer preservative substances in the marinade. With this method, well-prepared - peeled, washed mushrooms - are boiled in salted water (2 tablespoons of salt per 1 liter of water). Then they are thrown back on a sieve, laid out on bikes (also sterilized) and poured with chilled marinade. For 1 kg of mushrooms, 250-300 g of marinade is required. The marinade is prepared as follows. Pour 0.4 liters of water into a cauldron or enameled pan. Add table salt - 1 teaspoon (incomplete), allspice - 6 peas, bay leaf - 1 piece, cinnamon - 1-2 pieces, cloves - 2 pieces, citric acid - at the tip of a knife.
Given the specificity of individual mushroom species, the amount of salt, acetic acid and spices can be changed. The liquid is boiled for 20-30 minutes. After removing from heat, cool slightly and add 1/3 faceted glass of 8% vinegar. Banks, as in the first method, are covered with parchment paper and tied.
Pickled mushrooms are stored in a dry, cool room at a temperature of +4 to +6 ° and make sure that they are completely covered in jars with marinade filling and not moldy.
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