Mushrooms: We Prepare For Future Use

2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38

Photo: raffalo / Rusmediabank.ru

Mushroom blanks will decorate any table. There are many ways of harvesting. This is drying, and pickling, and freezing, and salting, as well as the preparation of various canned food with mushrooms.

Drying of mushrooms is considered the most popular preparation. This method allows you to preserve not only nutrients, but also a unique aroma. Undoubtedly, boletus (porcini mushroom) is considered the king of mushrooms. Its second name is no coincidence - this mushroom does not darken during drying, unlike all other types of mushrooms. You can also dry boletus, boletus, boletus. Before drying, the mushrooms should be carefully sorted out, because only strong, intact mushrooms are suitable for this. They need to be thoroughly cleaned of leaves and sand, if necessary, you can wipe them with a damp cloth, but do not wash. If the mushrooms are small, they can be dried whole. It is better to cut large mushrooms: separate the legs from the caps, cut the large caps into several pieces. Drying in the oven should be started at a temperature of 40-45 degrees. It should be remembered, however, that the oven door must not be closed tightly. As soon as the mushrooms have dried up, the temperature can be increased to 70 degrees. It is very good to dry mushrooms in a special device - an electric dryer. It has a temperature regulator and a fan, thanks to which the mushrooms dry evenly and do not burn. In order to retain the flavor in dried mushrooms, they must be properly stored. It is best to place them in linen bags or glass jars with lids. You need to eat mushrooms harvested in this way within a year.

Salting is considered no less popular. As a rule, before salting, the mushrooms are sorted out and laid out by type. Each type is salted separately. But sometimes it is allowed to cook assorted mushrooms. Most often, milk mushrooms are salted.

Among other things, mushrooms can be pickled. It is best to take medium-sized mushrooms for this type of workpiece. You can pickle chanterelles, mushrooms, boletus, boletus, boletus, honey agarics, milk mushrooms. You can harvest each species separately, or you can roll mushroom platter. Before pouring the mushrooms with marinade, they need to be sorted out, rinsed thoroughly and boiled, preferably in an enamel bowl. It is advisable to drain the first water after boiling. Then pour the mushrooms again with water, salt, prepare the marinade, in which the mushrooms should be boiled. Then put in prepared sterilized jars and roll up.

Along with the above methods of harvesting mushrooms for future use, freezing is used. Moreover, you can freeze the mushrooms fresh, or you can pre-boil or fry.

If you freeze fresh mushrooms, then they need to be sorted out, cleaned of debris and sand and rinsed quickly. Precisely quickly so that the mushrooms are not saturated with water. Then spread them out on a towel or paper towel to dry a little. If the mushrooms are large, then they need to be cut into pieces, small mushrooms can be frozen whole. After the mushrooms have dried a little, they must be laid in one layer on a tray or baking sheet and placed in the freezer. Once the mushrooms are frozen, divide them into portions and place in bags or containers.

Boiled mushrooms can be frozen. Moreover, they need to be boiled in salted water until tender. Then fold in a colander and allow to cool completely. Then put in portions in bags and freeze. When using frozen boiled mushrooms, you do not have to completely defrost them. They can be put directly into a skillet or thrown into boiling water.

Fried mushrooms can also be frozen. The main thing is to fry them well (until tender). True, the shelf life of such mushrooms is short - a maximum of three months.