What to do with freshly picked mushrooms? We are processing. Ways to harvest mushrooms for the winter

White mushroom has an exceptional taste and smell, so it is actively used in cooking. It retains its original appearance during cooking, it is often preserved and added to various dishes.

This species has a fleshy hat and at the same time has a low calorie content. It contains vitamins such as A, B1, D, C. It should be borne in mind that mushrooms that have grown near busy roads should not be eaten.

Whites absorb toxic substances well, so eating them can be dangerous to health. Almost all people try to find as many white mushrooms as possible. Collecting them is interesting and easy, however, after that you have to move on to cleaning, and this is no longer so exciting.

Cleaning whites is a must and should be taken seriously.

Firstly, the taste of mushrooms depends on this - if leaves, needles or dirt remain on them, that is, the dish will be unpleasant.

Secondly, if the white mushroom is not cleaned well enough, then a person can get poisoned, since not only poisonous varieties are dangerous to health.

If desired, you can clean the white mushroom right in the forest to save time. This is done in two stages, but only the first of them can be carried out outside the home. This is a kind of pre-processing, and one cannot do without it.

You will have to clean the porcini mushrooms with your hands and a knife, which should always be with you when going to the forest. As soon as the porcini mushroom has been plucked, coniferous twigs, leaves, adhering dirt, stones, sand and any foreign objects should be shaken off from it.

The leg can be trimmed a little before shipping the basket. However, if the mushroom is wormy, then the damaged part should be cut off. In the event that the worms have eaten almost the entire hat, it is better to throw out the porcini mushroom.

This completes the preparation before the second stage of cleaning, since it will be difficult to carry out washing and other procedures in the forest.

Cleaning porcini mushrooms at home

As you know, porcini mushrooms grow on dry and practically uncontaminated surfaces, so many people wonder if they really need to be cleaned before cooking or just rinsing is enough.

Experts say that the porcini mushroom must be cleaned, as its stem may contain a dangerous bacterium that can cause botulism. Even heat treatment will not help to destroy it.

Before you start cleaning mushrooms, you need to decide what they will be used for later. There are different options: drying, marinating, frying, salting. If they need to be dried or fried, then washing is not necessary.

Many experienced people strongly advise you to buy a special brush (sold in every household goods store) and go over the entire surface of the ingredient with it.

You can even use a simple medium-hard toothbrush if you can't get a special one.

A knife is also useful, however, they can only eliminate wormholes and cut off darkened places.

After that, you can start rinsing the ingredients. For this, it is recommended to use cool tap water.

There is one caveat here - it is necessary to rinse quickly, because if the mushroom is in contact with water for a long time, it will lose many useful properties and may even lose its excellent taste. Then cooking it will not be so pleasant.

When washing, it is necessary to carefully inspect the hat from above and below. You can even cut it in half to make sure that there are no darkening inside. The hat can even be torn off from the stem, as these parts are in most cases prepared separately.

After washing, they should be laid out on a sieve or sieve so that the remaining water can drain. You need to keep them until they are completely dry.

Hard specimens can be found in the forest, which raise doubts about the quality. In this case, you can put them to boil for about 10 minutes in salt water, if they need to be frozen after that.

If in the plans, then you just need to scald with boiling water. It should be remembered that mushrooms should be cleaned immediately upon arrival home.

It is highly desirable that they be cooked 5 hours after collection. If it happens that it is not possible to clean the mushrooms right away, then you can soak them in cold water, adding citric acid and a little salt. However, it is impossible to leave them in this state for a long time, for a maximum of one night.

Slicing mushrooms and heat treatment

Since porcini mushrooms can be eaten with a leg, they need to be cut completely, and it is recommended to cook the legs separately. To begin with, the hat is cut into approximately the same pieces - into 4 or 6 parts, depending on the size. Then they move on to the leg - it is recommended to cut it into thin circles.

Whites do not need heat treatment before cooking, as they are not poisonous and do not have a bitter taste. As a rule, boiled russula, milk mushrooms and volnushki.

However, if you want to play it safe, then you can carry out this procedure. However, it should be borne in mind that processing will affect the quality of the product, and whites may lose some of their beneficial properties, become less tasty and fragrant.

In addition, it is not necessary to prepare the product for heat treatment, it is enough just to cut them. Boil should be in plenty of salted water from 5 to 15 minutes, no more. If you increase the time to 30 minutes, then the pleasant taste may completely disappear, and then the mushrooms can simply be thrown away.

When cooking is over, the broth can be poured out or frozen for the future.

Cooking options for porcini mushrooms

There are many ways to cook porcini mushrooms, as they are great for canning, frying, drying, and soups. They are almost universal, however, according to some recipes, whites turn out better and tastier.

Perhaps drying is the easiest option, since almost nothing is required of a person to do. It is only necessary to cut each white mushroom before cooking, put it on a sieve and put it in a sunny, well-ventilated place.

Also available for winter. Before cooking, you will need to wash all the ingredients, put in a saucepan and cook for about half an hour. Salting them at this time is not recommended. After cooking, you need to put the mushrooms in a colander so that all the liquid is glass.

Then you need to pour water into the pan, add sea salt or ordinary salt, vinegar, pepper, cloves, a little sugar, cinnamon and a few bay leaves. The contents must be brought to a boil, then put the mushrooms into it. They will take about 5 minutes to cook.

After that, the mushrooms should be put in sterilized jars and pour the broth. You also need to add 2 tablespoons of vegetable oil. Nothing else needs to be cooked, and all you need to do is roll up the jars and leave them in a cool room for at least 2 months.

If everything is done correctly, then the canned food will turn out incredibly tasty.

Mushrooms contain proteins, fats, sugar, minerals, vitamins A, C, B, PP and group C. They are rich in extractive substances, therefore they have a good taste and aroma, they are widely used for making soups and sauces. Edible mushrooms in structure are: spongy - porcini, boletus, boletus, boletus; lamellar - champignons, russula, chanterelles, honey mushrooms; marsupials - smor-chki, lines. Mushrooms are delivered to catering establishments fresh, salted, dried, pickled.

Fresh mushrooms. Mushrooms are immediately processed, as they quickly deteriorate. The 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, cut off the lower part of the leg and damaged areas, scrape off the contaminated skin and rinse thoroughly 3-4 times. When processing russula, the skin is removed from the cap. To do this, they are preliminarily osh-steamed 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 must not be overgrown, the plates on the underside of the cap -

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 - helvelic 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 vetch, 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.

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. The 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 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.

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.

- aspect of the mushroom picker's rules

✎ Why do we need mushroom processing rules?

Mushrooms are classified as perishable products that quickly become unusable and become completely unsuitable for their use in food, which means that they should not be left for a long time after harvest.
Therefore, no matter how tired you are when you return home, you need to find time for the much-needed processing of these forest gifts. In extreme cases, you can rest for an hour or two and start processing mushrooms.
And in order to properly prepare them for cooking, all existing mushroom processing rules.

✎ What are the rules for processing mushrooms?

Mushroom processing rules, of course, are not approved by the Ministry of Food Industry of the Russian Federation or Decrees of the head of state and therefore are not binding. They may have some deviations and exceptions, but it is still worth adhering to these rules, because they contain the unique experience of our ancestors, and they certainly were no worse than us.

I. Mushroom processing rule dismantling.

Carefully sort out and inspect.
Rule One➫ carefully check and remove all unnecessary: wormy, old, rotten, inedible or poisonous fruits and select only young and strong ones for harvesting.
Rule Two➫ parts of mushrooms damaged by forest dwellers must be cut and discarded.

II. Mushroom processing rule sorting.

Sort by type and size.
Rule One➫ sort fruits by species and classes, or by size, for example, as follows: tubular - to tubular, lamellar - to lamellar, marsupial - to marsupial; or big ones with big ones, and small ones with small ones.

III. Mushroom processing rule cleaning.

Clean and trim the legs.
Rule One➫ remove forest debris - leaves, needles, moss and earth.
Rule Two➫ scrape the legs off the ground, cut off their lower part and remove the skin from the hats with a slippery film (required for butter and wet, and preferably for russula).

IV. Mushroom processing rule flushing.

Rinse in running water.
Rule One➫ Rinse for a short time, otherwise the fruits will lose their nutrients, and tubular species at the same time draw water into their porous pulp, becoming non-aromatic or tasteless.
Rule Two➫ You can wash only those fruits that are intended for boiling, pickling and pickling, and those intended for drying cannot be washed categorically (they can be wiped superficially with a damp cloth).

v. Mushroom processing rule soaking.

Soak, rinse and boil.
Rule One➫ re-cut the legs and soak briefly in a container of cold, well-salted water to remove any unnoticed worms from them.
Rule Two➫ rinse and boil the fruits in two stages: first boil for 5-7 minutes (drain the broth, rinse with water), then boil in salted water, over low heat for 30, maximum 40 minutes (until cooked).

✎ How to process mushrooms correctly?

Now, slowly, very carefully (literally point by point) we will analyze how to properly process the collected "trophies".
Immediately in the forest, all wormholes and other damaged parts of mushrooms should be removed, debris and leaves should be cleaned from them. And upon returning home, you need to carefully sort them out again, clean them and prepare them for processing.
The knife for collecting and cleaning mushrooms should be small and of course sharp, and preferably stainless steel, a blunt knife will only crumble the mushrooms. But for slicing mushrooms, it would be better to use a larger knife.
As for the processing of mushrooms, this process can be divided into 2 stages:

I. Rules primary (preparatory) mushroom processing .

Sorting processing.
Rule One➫ It is advisable to sort all the mushrooms by type, since their taste and cooking methods are different.
Rule Two➫ if there are few mushrooms, then you should separate those that can be immediately fried fresh from those that should be cooked.
Rule Three➫ It will not be superfluous to distribute them in size to facilitate subsequent processing.
Cleaning processing.
Rule One➫ any dry debris (leaves, twigs, moss or needles) on the surface of the mushroom should be cleaned with a soft cloth, and debris stuck to the cap should be scraped off with a knife.
Rule Two➫ especially carefully eliminate debris from mushrooms intended for drying, cleaning all folds and their surface with a brush.
Cutting processing.
Rule One➫ all darkened, softened places, as well as those parts of the mushrooms that have been damaged by forest pests, should be cut with a knife.
Rule Two➫ in old tubular fruits, cut off the inner (porous) part of the cap, and in some species with a viscous stem, it is cut off completely.
Rule Three➫ in russula, late and granular butter, they remove the skin from the cap (from the edges to the center), as well as in the wet (but vice versa, from the center to the edge), because after heat treatment their skin becomes excessively bitter and spoils the cooked dish.
Washing treatment.
Rule One➫ fruits should be washed briefly, but thoroughly.
Rule Two➫ fruits intended for frying are only doused with cold water, and for drying they are not washed at all.
Rule Three➫ fruits used for other preparations are quickly washed with cold water and thrown into a colander, on a sieve, or on a flat board so that water is drained from them.
Rule Four➫ fruits with an uneven surface, such as morels and stitches, should be washed a little longer to remove the sand that has collected in the folds of their legs and hats (but only as the old-timers say, washing them from sand is “a waste of time”, anyway, it will not be completely washed out , and if you boil them for 5 minutes, drain the water and rinse again, then all the sand will be washed off without residue).
Soaking treatment.
Rule One➫ all fruits that have a bitter taste are soaked to improve the taste, and dried ones are soaked to restore their moisture.
Rule Two➫ when soaking all bitter types of mushrooms, the water should be changed every 2-4 hours to completely remove their bitterness.
Rule Three➫ settled water, in which any dried mushrooms were soaked, after filtering it, is reused (with all useful substances dissolved in it), for example, in broths.
Cutting processing.
Rule One➫ large fruits are cut into pieces, and medium or small ones are usually used whole, along with the legs.
Rule Two➫ for aesthetics, the legs of large mushrooms, for example, mushrooms and boletus (boletus and boletus) are cut and used separately, cutting them into round slices (across their viscous fibers), and caps are selected either small in size or cut into identical parts, getting at the same time the most presentable type of dish.

II. Rules secondary (direct) mushroom processing .

Boiling processing.
Main Rule➫ bring the water to a boil, salt it to taste, lower the fruits into it; or they are placed in a container with cold water and put on fire (in the first case, the fruits themselves will be much tastier, in the second - the broth). After the water boils, the resulting foam is removed and kept for 15-30 minutes, then the boiled mushrooms are thrown into a colander, washed with cold water (however, their taste qualities are slightly lost); or left in a container with broth for cooking the first course (mushroom soup).
Boiling treatment.
Main Rule➫ the fruits are dipped in cold, salted water, brought to a boil as quickly as possible, and after that the container with mushrooms is immediately removed from the heat, allowed to cool in the same water, or immediately poured over with cold clean water, then all the water is drained and transferred put them in a cloth bag, or put them on a sieve, but in no case squeeze them out (otherwise many valuable substances are lost).
Processing by scalding (blanching).
Main Rule➫ the washed fruits are laid out in a colander or on a sieve, scalded with boiling water and then, literally for a few minutes, dipped in boiling water or held over hot steam. And after such heat treatment, they become elastic, because of this they do not break. Such processing is often subjected to russula with a flat or large cap, or mushrooms. This processing method is usually used to preserve the integrity and elasticity of mushrooms during cold pickling or pickling.

In general, the goal of heat treatment of mushrooms is the complete elimination or partial reduction of their bitter taste, or toxicity. It must be taken into account that heat treatment lowers the nutritional value of mushrooms and slightly weakens their taste and aroma, so mushrooms should be used, if possible, without their preliminary heat treatment.
It is not necessary at all to heat-treat ceps, mushrooms, chanterelles, champignons, umbrella mushrooms, young summer or autumn mushrooms, most russula and rows, ringed caps and even morels.
It is necessary to cook only those mushrooms that are initially bitter or contain weakly toxic substances soluble in water, such as: stitches or russula are burning and brittle russula, as well as pink waves (volzhanka) and white waves (whites), or all milk mushrooms and milkers ( unless of course they are intended for cold pickling). They are boiled for 15 - 30 minutes in a large amount of water, and the broth is drained.
Due to the bitter taste, many more mushrooms require heat treatment: some types of russula and talkers, sometimes podgruzdki, as well as moths (not to be confused with flakes). It is enough to cook these mushrooms from 5 to 15 minutes to completely remove their bitter taste. And only the bitter taste of the gall fungus will not disappear, no matter how much you cook it.
It is also worth considering that chanterelles, ringed caps and legs of boletus and boletus become viscous after boiling.

✎ Findings and Conclusions

Overripe and very old mushrooms, or even young ones, but harvested long before their use, become flabby and with a musty smell. It is clear that such specimens are not suitable for eating, because they can cause severe poisoning. And therefore, if it is not possible to process the mushrooms before the end of the day of their collection, then they can be left overnight in a dark and very cool room. To do this, they (not washed with water and not cut) must be laid out on a flat surface, not covered (to "breathe"), and stored in a cool room with full access to air (in the basement, cellar, underground). An ideal place for temporary storage of raw mushrooms is a refrigerator with a temperature of +2° - +6°C, but alas, there is not always enough space in it.
Mushrooms to be boiled can be immediately poured with cold water, and if long-term storage of mushrooms is necessary, then they are washed again in cold water, placed on a sieve or in a colander and, poured over with boiling water, placed in even rows in glass or enameled dishes, sprinkled with salt and held on ice. So they can be stored for 6-8 days.
Mushrooms processed and prepared in this way are applicable to any of their further harvesting, which allows you to save the "harvested crop".