What to do if the mushroom turned out to be wormy? Wormy mushrooms. To eat or not to eat - that is the question ....

Many of you are very fond of mushrooms, willingly collect them or buy them in the market. Amazing! Mushrooms are very tasty and healthy.

However, almost every mushroom picker or mushroom lover faces an unpleasant problem - wormy mushrooms.

Most often, we throw away all the mushrooms on which we see at least a small hole. Remember: worms in mushrooms cannot be poisoned (if these mushrooms are not poisonous). Therefore the problem worm mushrooms more aesthetic.

The largest restaurants in the country buy mushrooms from private traders in centners, cook from them variety of dishes and no one complains. Want to know where the worms go? Are all mushrooms checked almost on a microscope?

Of course not. It's just that chefs in restaurants know very well how to get rid of worms.

Let's reveal their secrets:

• Buy only fresh mushrooms. They should not be stored for more than 3 hours. The more they are stored, the stronger the mushrooms will become wormy.
• Mushrooms harvested in the rain will spoil especially quickly, so try to heat your mushrooms as soon as possible.
• If for some reason you can’t immediately deal with mushrooms, put them in water.

There are two ways to get rid of worms ways:

1. Coarsely chop the mushrooms and put in a saucepan with saline solution. The solution is prepared as follows: 1 glass of salt per 5 liters of water. Porcini mushrooms are kept in solution for 3-4 hours. Russula and pigs are less dense, so they should lie less in the water. Milk mushrooms, in general, are soaked for at least a day. Then the water is drained, and the mushrooms are thoroughly washed in a colander. The worms will fall into the saline solution.
2. You need to dry the mushrooms. Worms fall out when dry. There are two ways here. First you need to cut the mushrooms into thin plates, then string them on a thread and hang them. Just be sure to lay something on the floor. After 24 hours, all mushrooms will be free of worms. Or (if there are a lot of mushrooms), mushrooms cut into thin plates are dried in the oven at the lowest temperature. Then the mushrooms are shaken off the crawled dried worms.

In the oven, it is better to use something like a sieve with large cells, and put an ordinary baking sheet down. These simple devices allow you to get clean mushrooms right away. All the worms through the holes in the sieve will fall onto the baking sheet.

the white ones have been lying in the refrigerator since Sunday, not processed)) I got it now, and there are white worms in them .. brrr ..

1. Lots, lots, lots of meat mushroom sauce. To get rid of the worms, mushrooms need to be soaked in salt water. The worms will come out and float up. Leave mushrooms.
2. There will be mushrooms with meat.

Nobody has died yet.

3. mean nothing edible
4. Put in salt water, and in general mushrooms - a product gentle. they need to be processed immediately.
5. Probably poison yourself. But it can also be like in fruits - wormy - it means good, tasty)))))
6. You have to be afraid of worms, not which you eat, but which will eat you :))))))))))
7. Nothing will happen...)))

Stores don't sell better!

Pavel Sokolovsky: note to the mushroom picker, part 3

How to take mushrooms: cut or twist?
This is a sore point. Here - mushroom pickers, so many opinions. Here is what Doctor of Biological Sciences L.V. Garibova writes about this: “Gribnikov is often worried about the question: how to pick mushrooms correctly - cut or twist? The answer is simple: mushrooms should be picked in the most convenient way. Tubular ones are easier to unscrew, they have a dense stem, and lamellar - cut off, since their hollow leg is very fragile and will crumble if you try to unscrew it. The main thing is not to dig up the forest floor so as not to damage the delicate thin mycelium in it. The hole formed after the mushroom was removed must be sprinkled with earth or bedding. With such precautions, the mycelium in this place will bear fruit more than once. "
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What to do if the mushroom turned out to be wormy?
If, after cutting the mushroom, you saw that it was wormy, you can do it in three ways.
First, you can not take it at all. In this case, leaving the mushroom on the ground, and even turning the hat upside down, as is sometimes done, is not worth it. Experienced mushroom pickers advise putting the cap of a worm mushroom on a spruce branch, or prick it dry, "spores down." At the same time, the hat does not rot, but dries, ripens and collects dust over a large area (you look, and several new foci of mycelium will be tied up). In addition, the mushroom dries up in winter, at the hungriest time, maybe it will please some hare, squirrel or bird. You work - 5 seconds, and the benefits are great. If each mushroom picker has at least 20-30 “pricks” per trip, then the mushrooms will become more and more.
Secondly, you can cut it into two halves along the entire length from the top of the cap to the end of the stem and see if the whole mushroom is wormy. If it turns out that the hat is clean, the stem can be cut off and only two halves of the hat can be taken.
Thirdly, you can take the whole worm mushroom if it is not completely flabby and old. At home, it must be cut and put for several hours in heavily salted water (1-2 tablespoons of salt per medium-sized saucepan). After such a "bath" all the larvae will crawl out of the fungus. Then the salt water must be drained, and the mushrooms thoroughly washed. The disadvantage of this method is that although the larvae will crawl out, the products of their vital activity may remain in the fungus.
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How to "reliably" distinguish a non-poisonous mushroom from a poisonous one?
There is only one correct way - to examine the mushroom and determine its type by characteristic features. There are no other reliable ways. However, to reduce the risks, it is advisable to remember the following tips:
1. Never pick or eat those mushrooms that have a tuberous thickening at the base of the stem, surrounded by a shell (pale toadstool, fly agaric). Attention: pick mushrooms with a whole stem only, so as not to lose sight of this important feature!
2. Never taste mushrooms, do not lick them. So you still can’t determine anything, and poison (even in microscopic doses) can cause significant harm to the body.
3. If you have even a little doubt about the "edibility" of the mushroom, then it's better to throw it away.
4. Try not to pick mushrooms after a long period and hot weather - in a drought they lose water, their metabolism changes, which leads to the formation of unpleasant toxins even in noble mushrooms.
5. Do not pick old, spoiled, rotten, soft, overripe mushrooms. They are out of balance.
6. Do not trust the hand-drawn images of mushrooms in books - as a rule, they are far from reality.
(See also the question of external toxins and radiation below.)
There are very dangerous, but, unfortunately, deeply rooted misconceptions about allegedly "reliable" methods for detecting poisonous mushrooms. You need to know them, never use them and warn friends and neighbors about the danger.
Attention: the methods below are life-threatening! Under no circumstances should they be used!
Misconception 1. "Poisonous mushrooms can be "calculated" with a silver spoon or onion"
Woe experts say that if you put a silver spoon in a saucepan with soaked ones, then, in the presence of poisonous mushrooms, the spoon will turn black, and if you put an onion, it will turn brown. This is wrong. This test method is similar to checking a gas leak with a burning match - it works until the first (and last) explosion.
Misconception 2. "Insects do not eat poisonous mushrooms"
Allegedly, if the mushroom was thoroughly gnawed by a snail, this indicates its suitability for food. This is wrong. The human body is very different from the body of an insect, and what is suitable for snail food can be deadly to humans.
Misconception 3. "Poisonous mushrooms become edible after pickling or pickling"
This is completely untrue. Death cap can send to the other world both in salted and pickled form.
Misconception 4. "Poison from mushrooms can be removed if they are boiled for several hours"
This is a dangerous mistake. The poisons of most mushrooms are heat-resistant and it is impossible to turn a toadstool into a mushroom by boiling.
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Wormy porcini mushroom

Description:

It also happens: you see a beautiful porcini mushroom, you get it out of the earth, and its beauty and taste qualities already appreciated by our competitors worms. It's a shame, a young, strong mushroom and has already been eaten away. In such cases, I unscrew the leg and (if the hat is not badly touched by worms) I take the mushroom. On drying very even nothing. The photo shows the corroded leg of the mushroom by worms on the sides.

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The kingdom of mushrooms is very rich in its diversity, and depending on the species, representatives of this kingdom can vary greatly in shape, structure and quality. And all this must be taken into account when you have to wash and clean mushrooms. They are strong and fragile. In some mushrooms, the skin on the hat is bitter, in others it is not, and there are also species that, when soaked with water, become tasteless. Some mushrooms are very loved by worms, while other worms do not eat at all.

Given these features of mushrooms, different types are cleaned and washed in different ways. Other mushrooms will only need to remove the forest dirt and wipe with a damp cloth, while others will need to remove the film from the hat. Some specimens need to scrape the leg or even cut it off. The main rule for all mushrooms is to start cleaning as soon as possible after returning from the forest. And always start cleaning mushrooms by sorting them by type, along the way, remove twigs, leaves, remove other large debris, throw away mushrooms that cause even the slightest doubt, and then continue to clean each mushroom, following the recommendations for this species.

Oilers

The butter cap is sticky, and various dirt sticks to it very well. Therefore, when cleaning, it is recommended to remove the film from the hat. The film stains your hands a lot, and it is better to clean these mushrooms with gloves. In addition, before cleaning the oil, they are not soaked in water: being saturated with moisture, they lose their taste.

Spread the mushrooms on paper or a rag - especially if there are a lot of mushrooms, as they quickly deteriorate in a basket. Keep a small bowl of water nearby to wash your hands or a knife if needed. Peel with a small knife, picking up the film at the edge of the cap. Remove worms and dirt. After that, rinse the oils under running water.

White mushrooms

If you are cleaning mushrooms that you will later dry, cut off the bottom of the stem with a knife, removing soil, grains of sand and other dirt. Then, with a piece of paper towel, wipe the entire stem of the mushroom and the cap. Such mushrooms cannot be washed with water.

Soak the mushrooms intended for boiling in a bowl of water for 15 minutes, adding a couple of tablespoons of salt there. During this time, the dirt will soak and be easily cleaned with a toothbrush or a special brush for cleaning mushrooms. Cut off the base of the stem to check for a worm mushroom. Then put the mushrooms in a colander and rinse with water.

Obabki or redheads (boletus and boletus)

Start cleaning the redheads by separating the cap from the stem. These mushrooms are sure to clean the legs. Cut off the bottom edge, like whites, and then scrape like a carrot, removing a thin layer of skin. It is better not to wash the hats, but to wipe them with a clean, damp cloth. For mushrooms with large caps, it is recommended to cut them in half to check for traces of worms. Remove damaged areas. Rinse the mushroom stems under running water.

Among the boletus Special attention give old and large specimens, as they are very often found wormy. Discard the heavily wormy ones. Soak the mushrooms that the worms have barely touched in water with the addition of a couple of tablespoons of salt per liter of water. During the soaking process, the worms will leave the mushroom.

The lower part of the hat of boletus and boletus, similar to a sponge, is best cut off. Firstly, it is often damaged by fungal mosquito larvae. Secondly, when cooked, it becomes slimy. Thirdly, in mature mushrooms, the spores contained in the sponge are poorly digested. Young and strong mushrooms intended for drying do not need to be soaked, just brush off forest debris and wipe with a cloth.

Mokhoviki

When you clean the flywheels, first cut off the bottom edges of the legs. If the leg has darkened, scrape off the top layer. Then remove the spore layer under the hat, otherwise, during the cooking process, it will become dark in color and become unpleasantly slippery. To make this easier, soak the mushrooms in cold water.

Milk mushrooms

Mushrooms require special handling. First, simply rinse them from sand, adhering earth and other forest debris. After that, carefully scrape the mushrooms with a sharp knife, removing the black layer and damaged areas. Then place in a large basin with warm water and soak for three days to get rid of the bitterness. At the same time, periodically, at least three times a day, and preferably more often, be sure to change the water to clean. Hold the basin with milk mushrooms in cool place otherwise they may sour.

Honey mushrooms

How to clean mushrooms? They often have spoiled legs, and in good legs the lower half is hard, so they need to be cut off. After that, soak the mushrooms in warm water, wash off all the specks, Christmas tree needles. Then remove the "skirt" from the leg. Then rinse again with water.

Chanterelles

When cleaning chanterelles, a minimum of hassle is required. They contain a substance that protects them from worms, so all you need to do is cut off the lower third of the leg with grains of sand and soil particles. And also clean the hats of chanterelles from forest litter. It happens that blades of grass, moss, earth get stuck between the plates under the hat. To better remove the dirt, soak the chanterelles in boiling water, and when they cool down, after fifteen minutes, rinse under running water. When chanterelles are poured with boiling water, they become more elastic, and do not break during further washing. The same advice applies to russula.

Russula

In russula, in addition to removing needles and soil particles, they remove the skin from the cap, trying to do it carefully, since the mushroom is very fragile. What is not removed can be left. Use a brush to remove dirt stuck between the membranes. Pay more attention to russula with a red hat - they need not only to be cleaned, but also subjected to additional processing. This species has caustic juice, therefore, to remove bitterness, it is worth lowering the mushrooms for 15 minutes in boiling water.

pigs

Soak the pigs in cold water for an hour. After that, clean from adhering debris. Separate the stem from the cap, checking for worms. Then rinse the pigs again with running water.

Champignon

Be sure to cut the champignon leg, and also remove the wilted places with a sharp knife. The “skirt” on the leg while you are cleaning the mushrooms does not have to be removed - it is edible. On the cap, the skin of young champignons can be left untouched, but it is better to remove the skin of mature mushrooms. It is not difficult to do this, picking up from the edge to the center.

Mushrooms do not like to wash: if they are saturated with water, they will lose their taste. Therefore, it is recommended to remove dirt from them with a damp cloth. Or, after rinsing under running water, drain them in a colander.

oyster mushrooms

Old specimens have inedible legs and not tasty hats, so first, review and select suitable young mushrooms with a cap diameter of no more than 10 cm. Then cut off the bottom of the leg, as well as dark areas and uneven edges. Then rinse the oyster mushrooms thoroughly with running water.

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We are not the only ones who value mushrooms. Every forest creature loves them, and running, and flying and crawling. And living in the fungus itself. That's about them, taking our prey, today we'll talk. From insects, by the way, mushrooms are more useful than from people - worms eat the mushroom and carry the spores into the ground, thereby helping the mycelium to spread.

But what to do with worm mushrooms? It’s a pity to throw it away, to leave it is scary, we’ll suddenly get poisoned ... Let's figure it out.
Where do worms come from in mushrooms?

Worms, that is, insect larvae, hatch from eggs laid different types flies and fungus gnats. Someone lives in an apple, someone lives in a raspberry, and some like mushrooms more. There are thicker and tougher worms in mushrooms - wireworms (larvae of click beetles). Insects prefer to fly when it is dry and sunny, so the likelihood of meeting a worm fungus is higher in good weather.
Is it possible to get poisoned by worm mushrooms?

Yes, if this mushroom is poisonous. There is a myth that worms do not start in poisonous mushrooms. This is a dangerous delusion. Very tasty and completely safe chanterelles and blackberries are not wormy. On the other hand, pigs are easily wormed, which cannot be eaten without boiling.

The worms themselves do not make the mushroom poisonous. The reasoning that you can get poisoned by the "waste products of worms" is unfounded. Do you know what propolis is? - That's right, also a waste product of an insect (bee).
What to do with worm mushrooms

Three options for your choice:

Leave the mushroom for the worms to eat. Let them be happy. This is what I do with very wormy, already rotten mushrooms. Their hats can be thrown under the trees in the country, maybe the mycelium will start.
Pretend we didn't notice them.
Get rid of the mushroom. You can drive out in two ways: soak a coarsely chopped mushroom for 1-2 hours in salt water. Or dry the mushroom. As soon as the mushroom begins to dry out, the worms will fall out of it themselves. Do not forget to sweep the floor in time, otherwise, as if not to scare someone ...

What not to do with worm mushrooms

In no case should you talk at the table about what you saw inside the mushroom. Suddenly, vegetarians are next to you ... Seriously, in fried mushrooms worms are invisible in appearance, and even more so in taste. Problems are possible with mushroom noodles or soup. A worm can emerge from the broth at the most inopportune moment - in a plate of a distinguished guest, for example. To avoid unpleasant surprises, it is better to filter the broth.

And "for dessert" I offer you an excerpt from Vladimir Soloukhin's wonderful book "The Third Hunt", which I read as a child.

You admire your find, but your heart is restless. He is beautiful, but he can be eaten by a worm. You cut it off, and inside is dust, or if not dust, then everything is in countless holes and tiny white worms. In the last hope, you will cut off the white wheels from the root: maybe there are no worms closer to the hat. Here is the last cut, close to the hat, but even here there are wormhole holes. It remains to cut the hat itself. You cut it and throw it on the ground. Prey, it turns out, is not yours. Even earlier, nasty wood flies found that mushroom and made it their prey, laid testicles, from which now even more nasty wood worms divorced.

But on the other hand, when you cut a mushroom near the ground and see that the meat of the root is as white and pure as sour cream or lard, then the heart skips a second time. And it turns out that you found one mushroom, as it were, twice, experienced double hunting joy from it.

Can you eat worm mushrooms?

But what if you got a not very wormy porcini mushroom? It’s a pity to throw it away, to leave it is scary, but what if you can get poisoned?

Where do worms come from in mushrooms

Surely each of you, as a child, heard that there are wormy mushrooms. Adults strongly told not to eat or even try to pick them up. Their fears were not in vain. Parental NOT is confirmed by the opinions of scientists and specialists.

- It can't. A non-specialist can be told how pale grebe differs from russula. And in order to understand that under these conditions russula is deadly, a chemical analysis is needed. To ensure this, you need to follow a few rules. The very first rule - do not eat mushrooms, then nothing will happen. The second rule - if you like mushrooms, then do not collect them, but buy artificially grown champignons, oyster mushrooms and other mushrooms in the store, in this case the danger is minimal.

- But how can they be compared with a real white or ginger.

It is better to fill such primordially Russian food as mushrooms sunflower oil. Everything is fried on it tubular mushrooms, as well as russula, chanterelles, champignons. They are filled with salted milk mushrooms and volnushki. Oil is poured glass jars with pickled boletus and mushrooms, so that its thin layer protects the marinade from mold.

Do not leave fresh mushrooms for a long time, substances dangerous to health and even life appear in them. Sort right away and start cooking. As a last resort, put them in a colander, sieve, or enamel pan and, without covering with a lid, refrigerate, but not more than a day and a half.

Mushrooms picked in rainy weather spoil especially quickly. If you leave them in the basket for several hours, they will soften, become unusable. Therefore, they must be prepared immediately. But also ready mushroom dishes can not be stored for a long time - they will deteriorate.

So that the peeled mushrooms do not turn black, put them in salted water, add a little vinegar.

It is easy to remove the skin from russula if you first pour boiling water over them.

With butter before cooking, be sure to remove the film covered with mucus.

Mushrooms require special handling. First, simply rinse them from sand, adhering earth and other forest debris. After that, carefully scrape the mushrooms with a sharp knife, removing the black layer and damaged areas. Then place in a voluminous basin of warm water and soak for three days to get rid of bitterness. At the same time, periodically, at least three times a day, and preferably more often, be sure to change the water to clean. Keep a bowl of milk mushrooms in a cool place, otherwise they may turn sour.

Honey mushrooms

How to clean mushrooms? They often have spoiled legs, and in good legs the lower half is hard, so they need to be cut off. After that, soak the mushrooms in warm water, wash off all the specks, Christmas tree needles. Then remove the "skirt" from the leg. Then rinse again with water.

How to dry mushrooms in air fryer

We clean, cut in the same way as above. We insert a skewer between the body and the cover of the device for the unhindered exit of moist air, select a high speed on the device. The temperature of the procedure is 60-70 ºC. The total drying time is one and a half hours.

scorpio: ariona, no, they really are wormy. Well, we cut off their hat ... all in holes. Although occasionally you can get lucky... ;) There are exceptions to every rule. :)

mvk: bux Understandable - intuition :-) Well: we will develop. So far, without a knife, it is not possible to distinguish. And here we have someone at the May whites that grow under the oak, got into the habit of biting the leg. Sometimes it's clean. And only in May-June. One of the rodents: "chips" usually lie nearby, and on the fungus itself there are traces of sharp teeth. Who is - has never been able to "catch red-handed." And why eats only a leg - the hat usually lies right there, untouched. What a shame - he doesn’t touch the worms, the bastard: he only spoils those that I myself would gladly take. :-) However - every creature on health.

Allegedly, if the mushroom was thoroughly gnawed by a snail, this indicates its suitability for food. This is wrong. The human body is very different from the body of an insect, and what is suitable for snail food can be deadly to humans.

Misconception 3. "Poisonous mushrooms become edible after pickling or pickling"

This is completely untrue. Pale grebe can send to the other world both in salted and pickled form.

So let's conclude: is it possible to eat wormy mushrooms? As it has already become clear, there is no single answer to this question. If the mushrooms are not severely damaged by worms, then they can be eaten. Just be sure to soak them in salt water before processing. But if the mushroom is not only wormy, but also old, it is advisable to leave such an instance in the forest. Otherwise, they can be poisoned. Therefore, it is up to you to decide whether you can eat wormy mushrooms or whether it would be better to refuse them.0

How to dry white mushroom

To do this, the mushrooms are not washed, but only cleaned of debris, cut lengthwise into two or more parts (this depends on the size of the mushroom). Dry in the oven on a wire rack at a temperature of 50 - 70 degrees, for 7-12 hours. Store them in a dry place tightly closed container. Dried porcini mushrooms best preserve flavor and nutritional properties, they can be eaten as crackers without additional processing. The biggest superiority white fungus that it can be cooked all year round, namely, cook soups, fry, use as a filling for pies. When dried, the mushroom does not lose its useful properties and unique aroma. For soups dried mushrooms soaked in warm water, washed and soaked in the second water until completely swollen. After that, the mushrooms are cut into small pieces and water is used for the broth.

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How to fry milk mushrooms

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Mushrooms are considered soaked when the bitter taste disappears, the cap of the mushrooms bends in the hands, and does not break.

Water after soaking is not used for food and is not given to animals. You can not soak the mushrooms in cold water, but blanch at 100 ° C for 7 - 10 minutes. If the mushrooms are not fresh enough, then before processing in fresh or canning, it is necessary to blanch them at 100 ° C in saline solution or weak solution acetic acid. Then rinse thoroughly in cold water until the taste of salt or the smell of vinegar disappears completely.

How to quickly clean butterflies? How to clean mushrooms: tips

You can live your whole life and still not understand that deep down you are a virtuoso hunter. Forests, fields, endless expanses and prey, which practically goes into the hands of itself. But here it must be borne in mind that hunting in the traditional sense of the word is still inextricably linked with murder and blood. What if you are, for example, a vegetarian? Kill for fun? You probably won't be interested! And here is the so-called silent hunting” is good from all sides. The process is gambling, the prey does not escape, and special devices are not required. The safest and most common mushrooms are, of course, boletus. Neat, attractive and very tasty - they fill the forests from April to October. But it’s not enough just to be able to find them. Once at home with prey, you will probably wonder how to quickly clean the butterflies.

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First of all, it is worth saying that eating these mushrooms is extremely useful, because they contain protein that is easily absorbed by the body and many amino acids necessary for the dynamic development of a person. In addition to this, nutritionists also recommend taking champignons - mushrooms are low in calories and allow you to regulate cholesterol in the body.