White mushroom is valued all over the world, it is even ranked among the noble types of forest delicacies. To cook this product deliciously, you need to be able to properly process and clean it. This will be discussed in the article.

White mushrooms

A mature specimen is distinguished by a large plate-shaped hat with a convex top. It can reach a diameter of 30 cm. The surface of the cap can be wrinkled and cracked. The skin does not separate from the pulp and has a dark yellow, reddish brown or brown color. After rain, the skin is shiny, and in dry weather it is dull.

The boletus leg is thick, has the shape of a cylinder or a club, and reaches 10 cm in girth. It has a white surface with reddish blotches. The pulp of the mushroom is juicy, the fibrous structure does not darken on the cut. In its raw form, it does not have a bright aroma, but during heat treatment it smells strong and pleasant. The taste of the pulp is rich, mushroom, with pronounced nutty notes.

Did you know? Biologists have determined that porcini mushrooms contain antibiotics that can be processed and used effectively to treat tuberculosis.

Where and at what time do they grow

The distribution area of \u200b\u200bboletus is quite wide: it covers almost all continents, with the exception of Australia and Antarctica. This type of mushroom is harvested even in South Africa and cold Iceland. White mushroom is unpretentious in choosing a mycorrhizal partner: the list includes both deciduous trees (alder, oak, birch) and conifers (spruce, pine).

The fungus loves to settle in wet moss and lichens, dense thickets of grass, as well as on sandy, sandy loam and loamy lands.

The fruiting period extends from June to September inclusive. In warm and humid southern climates, the harvest season begins in May and ends in October. The white mushroom grows both in large groups and singly.

How to properly collect and clean mushrooms in the forest

The correct collection of boletus begins with the choice of a place away from roads, industrial enterprises, farms where chemicals hazardous to health can be used. Mushrooms have a large mycelium stretching for tens of meters, with a good ability to absorb toxins. Therefore, it is necessary to go far into the forest from settlements.

Important! The porcini mushroom has several counterparts, collecting, you need to pay attention to the cut of the pulp. In a good edible fruit, it does not darken.

It is important to collect the product correctly, without harming nature:

According to one version, this mushroom is called white because it does not need to be scrupulously cleaned.

The raw materials collected in accordance with all the rules of the mushroom picker are directly examined and initially processed: adhering particles of soil, vegetation and dirt are removed. The rest of the preparation for cooking is done at home.

Home processing

Depending on which dish will be prepared from the mushroom product, it is prepared accordingly. This is a fairly simple process, but it requires precision and focus.

For cooking

If you intend to cook, fry or stew them, then you need not just remove large debris, but carefully clean the boletus with a knife. On different parts of the fruiting body, there may be wilted areas, traces of a slug or worm. They need to be cut and scrubbed thoroughly.

After processing, the purified product must be washed... It is also advisable to soak the mushrooms, since small dust particles and insects accumulate in the tubular layer. If you put the raw materials in salted water, after 10-15 minutes the garbage will float.

After that, the water is drained, and the boletus is rinsed well. If darkening is found on the leg or cap, this area must be processed again with a knife. Only then are the mushrooms cut for further cooking.

Important! You need to clean the harvested mushrooms no later than 5 hours after picking: the raw pulp quickly collapses and loses its beneficial properties.

Before freezing

Before freezing, the raw material is also thoroughly cleaned, but not washed, because the pulp has the property of a sponge... If you wash the mushroom, the water under the influence of low temperatures will turn into ice and destroy the tissue of the product. Such boletus becomes not tasty, brittle and loses most of its beneficial properties. It is best to clean the cap and leg with a soft bristled brush and a damp cloth.

Video: how to freeze porcini mushrooms

Before drying

Drying mushrooms at home and indulging yourself with your favorite dishes all winter is the task of every mushroom picker. Dry raw materials have all the useful qualities of a fresh product, and also do not lose their taste and aroma. You can use dried boletus in soup or stew, as well as when frying, stewing or baking.

Some of the boletus can be ground into powder and used as a seasoning for vegetables, meat, poultry or side dishes. Before drying, only dry processing of raw materials is carried out without water and even wet wipes. The main task is to get rid of moisture, and not add it to the pulp.

Borovik is a delicacy product that belongs to the first taste category of mushrooms. The quality of the dishes prepared with it is very high, but largely depends on the correct preparation of the product.

Cleaning of white, and any other mushrooms collected in the forest, is a matter of incredible urgency, because over time, their fruit bodies lose moisture and taste. Ideally, it is better to carry out preliminary cleaning right in the forest, and upon arrival home, finally clear the crop of dust, earth and debris.

At first glance, cleaning is not particularly difficult, because you just need to scrape the leg and cap with a knife. But in fact, this process has several important nuances that will help not only preserve the freshness of the crop, but also its taste. In this article, we will look at basic information regarding cleaning boletus in the forest and at home before cooking.

How to peel porcini mushrooms

Boletus is called the real king of the forest, because it has a pronounced smell, extremely pleasant taste and contains many useful nutrients. Naturally, in order for this perishable product to retain all its properties, it must be properly prepared, and the very first stage of cooking is cleaning.

It is better to remove large pieces of soil, needles or leaves immediately in the forest, directly during collection. So you make it easier for yourself when you get home. In fact, cleaning boletus mushrooms is not particularly difficult, because they are large, with a fleshy leg and a large cap, from which it is easy to remove dirt (Figure 1).

To thoroughly cleanse your crop, prepare a knife, a large bowl, and paper towels in advance. You will also need an old rosary.

White's purge looks like this:

1. First, we clean the surface of large particles of debris: adhering leaves, pine needles or remnants of earth.
2. We quickly wash the boletus under running water and put it in a colander to glass the water. It is important that washing is not practiced if the boletus is intended for drying.
3. Cut off the lower part of the leg with a sharp knife. This will remove dirt and dust particles from the surface.
4. With a paper or cloth towel, gently wipe the cap and leg. This will help remove water droplets or dust particles that may have remained after washing.
5. Next, you can rub the flesh with a toothbrush. It will help remove damaged pulp and even the smallest particles of debris.

Figure 1. Cleaning boletus

After that, you need to wash them again and start cooking them. In this case, it is advisable to cut the boletus along the length or cut its leg in order to check if there are any passages left by worms inside the fruiting body. Unfortunately, damaged mushrooms do not have a high taste, so it is better to throw them away.

We clean porcini mushrooms after picking in the forest

Silent hunting is an activity that cannot be rushed. If you are already lucky enough to stumble upon a large family of boletus, do not cut off all the mushrooms headlong and immediately throw them into the basket. In the forest, immediately after collection, it is much easier to clean the legs and caps of large debris. This will greatly facilitate the work of returning home.

After cutting, carefully examine the mushroom. There should be no rotten pulp on it. If everything is in order with the boletus, proceed with the preliminary cleaning. First, you need to cut off the lower part of the leg to check if there are worms in the pulp. If you find only one move left by insects, you can simply cut it out and put the fungus in the basket. But, if there are two or more such moves, it is better to discard the boletus.

Note: If you put a wormy specimen in a basket, the insect will not only gnaw the passages in it further, but can move to other specimens, and part of the crop will be spoiled.

After that, you can simply remove coarse debris from the leg and head. Ideally, it is better to do this with an old soft-bristled toothbrush, but most mushroom pickers prefer to remove leaves and needles with their hands, and carry out the final cleaning at home.

How to clean a porcini mushroom at home

When you come from the forest, you need to immediately start cleaning, as over time they lose their elasticity and their taste.

If you have already pre-cleaned the boletus in the forest, you just have to walk over them with a brush or a damp towel, depending on how you will subject the crop to processing. For example, if you are going to fry, boil or salt mushrooms, they must not only be peeled, but also rinsed thoroughly. But before drying, boletus mushrooms cannot be washed, since due to excess moisture they will not dry out correctly.

Further manipulation of the crop also depends on how you plan to cook. So, for heat treatment and freezing, both the cap and the leg must be cleaned, and large specimens must be cut into pieces of approximately the same size.

How to clean a porcini mushroom cap

Mushrooms spoil very quickly, so they need to be processed within 3-4 hours after picking. If you did not manage to clean and prepare them for processing, simply transfer the crop to an enamel container and refrigerate without covering. So boletus can be stored for another 1-2 days, but they must not be shaken or constantly shifted, as this can damage the delicate pulp (Figure 2).

Figure 2. Cleaning the caps

The boletus cap does not need to be very thoroughly cleaned. It is enough to remove large debris from its surface and wipe it lightly with a damp cloth or an old toothbrush to remove dust. Unlike butter, on the cap of which there is a sticky film, the surface of the skin of boletus mushrooms is velvety and pleasant to the touch.

If you don't plan on drying the boletus, you can rinse it under running water. This will remove the remnants of dust and debris not only from the cap, but also from the leg. The inside of the cap should be washed especially thoroughly, since this is where the most dust and debris accumulates.

Do I need to peel the leg of porcini mushrooms

The boletus leg needs more thorough cleaning. First of all, you need to be sure to update the cut at its bottom, even if you did it in the forest. Cut the bottom of the leg in such a way as to capture the pulp particles along its entire circumference (Figure 3).

Figure 3. Removing debris from the feet

Next, you need to lightly scrape the pulp of the leg. The movement should be light, since the main purpose of such cleaning is simply to peel off the skin without damaging the flesh. After that, it is enough just to wipe the crop with a damp towel or rinse under running water if you do not plan to dry the boletus. At the final stage, the crop must be laid out in a colander and allowed to drain off the rest of the water.

How to peel porcini mushrooms before frying

Regardless of the amount of the harvested crop, some of the mushrooms will in any case remain for frying, because it is so nice to please your family with this delicious forest delicacy (Figure 4).

Figure 4. Preparing boletus for frying

In fact, cleaning boletus before frying is no different from preparing boletus for any other heat treatment. First you need to cut off the bottom of the leg and inspect if there are any passages left by worms in the pulp. The damaged parts are cut out, the hat is cleaned of dust and debris, and the outer skin is carefully peeled off at the leg. Next, the boletus should be rinsed several times in running water. If you suspect that worms may have remained in the pulp, soak the boletus in salted water for a short time. All insects will crawl out and it will be enough for you to re-rinse them under running water, cut them into arbitrary pieces and start frying.

How to wash and clean porcini mushrooms for freezing

Modern kitchen appliances, in particular freezers, allow you to feast on boletus mushrooms not only during the harvesting season, but also in winter. Naturally, for this, the fruiting bodies need to be properly prepared and cleaned.

Unlike cleaning before salting or heat treatment, preparing boletus for freezing includes mandatory washing and soaking in salted water. First, we carry out traditional events: we clean the caps and legs of large debris, cut off the lower part of the leg and place the fruit bodies in a large bowl or saucepan with salted water. In such a solution, the mushrooms should lie for about an hour. This will make it possible to remove insects, worms or insect larvae from the pulp that could accidentally be skipped into the cleaning process (Figure 5).

Next, we take the boletus out of salt water, rinse it thoroughly and put it in a colander. To make the frozen workpiece truly tasty and aromatic, it is better to remove excess moisture from the surface. After that, it is enough to decompose them into packages or containers. Small specimens can be frozen whole, but large ones are better cut into several pieces.

Figure 5. Preparing porcini mushrooms for freezing

If you want to make a blank that will be almost ready for use after defrosting, it is better to cut the boletus into small pieces, boil it lightly in water and put it in portioned bags or containers. As a result, you will receive a ready-made workpiece that will help you prepare delicious fried mushrooms at any time of the year.

In the process of drying, pickling, freezing or salting, it is advisable to sort the boletus by size, since small specimens are prepared much faster than large ones. It is customary to cut very large specimens into one or several parts. It is better to do this along the cap and stem, then both after freezing and after drying, the product will look attractive (Figure 6).

Figure 6. Cutting boletus

You can marinate and salt the porcini mushrooms whole, but some housewives prefer to separate the legs from the caps. In fact, the process of cutting boletus mushrooms does not affect their taste in any way. Its main purpose is to make the pieces more uniform in size or to finally check the pulp for worms.

If you plan to boil and freeze the mushrooms, it is best to cut them into approximately equal pieces. For example, the leg is cut into thick circles, and the cap is simply divided into several parts.

The process of cleaning porcini mushrooms is shown in more detail in the video.

Back from a forest hike with baskets full of mushrooms? Don't count on a quick rest! There is still a lot of work to be done, because cleaning mushrooms is not an easy task, and it cannot be postponed at all. Otherwise, the prey brought from a quiet hunt may simply deteriorate. It will be especially a pity to ruin the real forest treasures - porcini mushrooms. How to clean, wash and prepare them for the cooking process? This is what will be discussed.

An important task

Surely anyone, even the most fanatical mushroom picker, admits that he hates peeling mushrooms. Sometimes this process takes twice as long as the collection itself. Porcini mushrooms deserve special attention. Many people know how to clean them, but hardly anyone is willing to take this work voluntarily.

Nevertheless, this laborious process is of great importance. Not only the taste of the dish prepared from them depends on how carefully the porcini mushrooms are peeled, but also the health of all those who happen to eat them.

Noble boletus

Leo is the king of beasts, even children know that. And who is the king of mushrooms? Of course, boletus! The handsome white mushroom is not only very tasty and healthy, but it also requires much less fuss with cooking than all its other forest relatives.

The relatively large size and dense structure play into the hands of all lovers of quiet hunting. Therefore, to be honest, it is not so difficult to cook porcini mushrooms ...

How to clean boletus in order to spend a minimum of time and effort on it? It's simple - you need to start this business even in the forest.

Stage one: leaving the trash in the mushroom's homeland

A real mushroom picker is tough and prepared for anything. In one hand, his penknife (or kitchen) knife, and in the other - a basket. And why, one wonders, should a man who has a knife and a basket drag forest mud home? Better to leave her where she belongs. Therefore, we boldly cut off with a knife and manually cut off all unnecessary and suspicious, it still will not be useful to us. This description includes such things as dirt, adhered leaves, dry needles, pieces gnawed by pests.

We can leave the scraps right where they fell - this will not cause any harm to the forest (unlike plastic and pieces of paper!). Organic matter after all.

Home cleaning: getting rid of excess

Before cleaning porcini mushrooms at home, you do not need to wash them. Even the children of mushroom pickers know this rule. We sort out the boletus brought home, finding fault with each specimen. We put all suspicious ones aside.

Now we proceed to mechanical cleaning. People long ago came up with the idea of \u200b\u200busing a toothbrush not only during bath procedures, but also at the moment when porcini mushrooms appear in the house. How to brush with a brush? It's very simple! It is not worth wetting, it is better to just walk the bristle over the entire surface of the mushroom. Of course, for this business you should not use household brushes and your own. It is better to have a special mushroom on the farm. By the way, in some hardware stores, just these are sold. True, they are not very different from ordinary dental ones.

The knife, by the way, should not be removed far. At home, there may still be a lot of things that it would be desirable to cut off.

How it shouldn't be

Have you decided to seriously figure out how to peel porcini mushrooms? The photo below will help you understand what certainly shouldn't happen:

If a family of forest worms walked on a mushroom, such a mushroom is doomed. You shouldn't eat it. The same rule applies to rotten boletus. This rarely happens. Saving one or two mushrooms can be frustrating. Moreover, both literally and figuratively. The dish will most likely be hopelessly spoiled.

Bath procedures

Those who know how to properly peel porcini mushrooms will not pre-wet them. But after all the dirt has been removed, it's time to give the boletus a bath. You need to wash each mushroom separately, under running water, looking closely. The brush, by the way, can come in handy here too.

Drying

Surely, before peeling porcini mushrooms, you have decided what you will cook from them? Different recipes require different preparation of ingredients. Therefore, we lay out those mushrooms that were intended for freezing and drying on newspapers in one layer and let them dry completely. Only then can you proceed to further processing.

Those boletus mushrooms that are intended for boiling, of course, do not require any drying.

If your loved ones are mushroom pickers, then you have watched them clean their catch from their quiet hunt. And when necessary, do the same. But is what you know about peeling porcini mushrooms true? Correct processing is more than half the success in the preparation of delicious and healthy dishes from noble porcini mushrooms. Boletus is a valuable mushroom, and we will tell you how to properly process it so that all the tasty pulp is on the plate, and not in the garbage.

How to pick porcini mushrooms

When picking porcini mushrooms, cut off the leg with a knife. This will prevent sand and soil pollution, which means the quality of the products will be high. In addition, mushroom pickers who twist the mushroom from the ground damage the mycelium, and this can negatively affect the yield in the next season.

The most important rule of the mushroom picker is that the processing of any mushrooms must be started immediately, even in the forest, because this is a perishable product. Cut mushrooms release toxins during storage. If the fruiting body is infested with larvae, contaminated or broken, or bitten, the mushroom may not be edible when you are about to process it. Even one spoiled specimen in the basket can spoil everything that you have collected!

Process your prey in the first 3-4 hours, otherwise all your efforts to find and collect will go down the drain. Read on for how to peel mushrooms. First of all, sort your catch by type - what is suitable for canning, drying, and what for cooking right now. To clean whites, you will need several suitable containers: a bowl of warm water, a large container for suitable raw materials, and a bag or bowl for waste.

To preserve the mushrooms, do not expose them to unnecessary mechanical damage, take them carefully, dark spots form on the fruiting body from unnecessary touches and squeezing, and damage is accelerated.

1. First of all, boletus mushrooms are cleared of forest debris, earth particles, and damaged areas are cleaned. Contaminated areas can be wiped off with a damp cloth or cleaned with a brush. A sharp stainless steel knife is suitable for work to avoid oxidation. A cut made in the forest is removed along with particles of moss and sand. If there is too much debris and dirt on the mushrooms, they should be soaked in water for soaking for 20 minutes, no more. Press down on the mushrooms by placing a lid or plate on top to submerge them completely in the water.
2. Slightly soaked foliage is easily separated from damp caps and legs. Make sure that the mushrooms are not in the water for too long, otherwise they will absorb the water like a sponge and lose their taste. If the product is intended for drying or frying, they must not be soaked. Stubborn dust and dirt can be washed off with cool running water. Pay attention to the state of the porous layer under the porcini mushroom cap; it can be contaminated with particles of earth, sand and dust. This is unacceptable during conservation, as any contamination can cause poisoning.
3. The washed mushrooms must be allowed to dry. For drying, select such specimens that are the least contaminated; they cannot be washed or soaked.

Cleaning methods

For different types of processing, mushrooms are cleaned and prepared in different ways. For drying, fruit bodies are used whole or cut into pieces. For freezing, they are also cut into slices. Hats are suitable for white pickling.

If you see larvae, soak the infected specimens in a salt solution for 2 minutes. We take 10 grams of salt per liter of water at room temperature, mix until the crystals are completely dissolved and lower the suspicious fruits.

Boletus processing before drying

The easiest, most convenient and affordable way to prepare porcini mushrooms is drying. The product retains its noble taste and aroma if stored correctly. And you need to store it separately from strong-smelling products, in a cloth bag, in a warm and dry place at room temperature. See below for how to peel mushrooms.

Frozen porcini mushrooms are good for frying. The product retains its noble taste, aroma and useful properties. If you can keep the food frozen, you should use this method.

Preparation for frying

The product intended for frying should be treated in the same way as for drying. Excess moisture is not needed here at all, water can spoil the taste of the future dish. Therefore, whites intended for frying are only dry cleaned.

If the fruit is dusty or dirty with sand and earth particles, wrap it in a damp cloth and shake it gently.

Redheads are often called boletus for their bright red cap. This species is also a desirable and tasty prey. Having prepared it correctly, you can get a nutritious and tasty dish or preparation for the winter. Boletus is also used for drying, freezing and fresh cooking.

You can also clean the boletus with a sharp knife. Separate the legs from the caps and check them carefully for worminess. Clean up the damaged areas. If redheads are intended for direct food use, place them in saline solution. To dry the product, wrap the redheads in a damp cloth and shake to remove dust and dirt.

Butters: the nuances of cleaning

Butter dish is a medium-sized, common species, tasty and appreciated by mushroom pickers. But he has a peculiarity, because of which he was called an oiler. It's a slippery, goo-covered hat. Not everyone likes it, mainly the skin is peeled off during processing. Many inexperienced mushroom pickers have the question of how to clean and cook butter, how to remove the film from them. To make it easier to remove, the butter is poured over with boiling water. Otherwise, they clean as usual, remove forest debris and place them in a saline solution for a few minutes to remove worms and larvae.

To work with oils, it is better to wear gloves, otherwise the fingers will quickly become dirty from mucus, turn black, and it will be inconvenient to clean.

Source: mukhomor.com

Mushrooms, regardless of the type, are perishable foods. After collection, they can be stored no more than 5 hours without a refrigerator and a maximum of 2 days in the cold. The longer they lie, the softer they become. Therefore, it is advisable to clean them as soon as possible.

Preliminary cleaning in the forest

Experienced mushroom pickers advise doing preliminary cleaning of boletus mushrooms right in the forest. This will greatly facilitate further processing of the fruit. For cleaning, you need to have a small knife and an old toothbrush with you to brush the dirt off the caps.

Keep in mind that the structure of the mushrooms is very soft, delicate and if you scrape them too hard, they can just fall apart and lose their taste.

It is easier to clean porcini mushrooms than others. They are large and their legs are fleshy, elastic.

When collecting boletus in the forest, it is advisable to immediately remove adhering grass, coniferous needles, and remnants of earth from them.

Cleaning porcini mushrooms at home

To peel the porcini mushrooms at home, you will need a small sharp knife, colander, and tissue or paper napkins.

The cleaning process is as follows:

• If, when collecting in the forest, you did not clean the boletus, then at home, brush off all the adhering particles from them with an old toothbrush.
• Take each mushroom and rinse it under water. Sometimes the dirt on the legs eats into the pulp, it needs to be scraped off with a knife. Difficult to wash off dirt from the caps will help to remove the same brush or napkin.
• Place the fruit in a colander to drain the water.
• Spread the wet mushrooms on a napkin so that they dry completely.

When you plan to start cooking porcini mushrooms right after peeling, you don't need to dry them.

The boletus collected for drying cannot be washed. The porous pulp of the fruit quickly absorbs water, which makes drying much more difficult. In such cases, the mushrooms are cleaned with a brush or napkins, then sent to dry.

Features of cleaning boletus hats

Porcini mushrooms are quite large. Unlike butter or mushrooms, the cap of boletus mushrooms is velvety, smooth and does not have a sticky film. But sometimes spots, streaks, damage appear on it.

If there is no strong rot on the cap, do not rush to throw out the slightly damaged mushroom. With a knife from the cap, you can carefully cut out all unsightly areas, the rest will be quite edible.

It happens that debris, dirt gets clogged under the inside of the cap. In this case, you can clean the mushroom with a soft, long-bristled brush.

These were the basic tips on how to peel porcini mushrooms. Further, it remains only to cook them in the chosen way and enjoy the excellent taste. Boletus mushrooms are delicious in any form - boiled, fried, pickled, salted. Slicing mushrooms does not in any way violate their taste.

Source: agroflora.ru

Basic rules for cleaning mushrooms

When cleaning dirt, debris and other things from mushrooms, we adhere to the following rules:

1. We begin cleaning immediately upon arrival home. This will prevent the spread of the worms from the eaten mushrooms to the whole, as well as the decomposition of proteins and fats in them, which can lead to poisoning. They begin to deteriorate within 6 hours after collection.


2. Methods for cleaning mushrooms depend on their types, therefore, before starting work, we sort them by variety. We throw away unknown and doubtful species.
3. Dry mushrooms are easier to clean. Therefore, we do not wet or wash them before cleansing, otherwise they will slip out, and some will even become heavy, friable and begin to fall apart. In addition, most representatives of the mushroom kingdom lose their taste when exposed to moisture.

After the mushrooms are sorted out and decomposed by type, we proceed to cleanse them. To do this, we use hard brushes, a dish sponge, a thick cloth towel and a small mushroom knife. We remove dirt, darkened parts and areas eaten by worms (if they affect the cap of the mushroom, throw it away). Next, we wipe them with a damp cloth or quickly rinse them through a colander and dry them.

On a note!

Mushrooms to be dried are not washed.

How to clean different types of mushrooms

Taking into account the peculiarities of each type of mushroom, we clean and wash them in different ways, since some representatives of the mushroom kingdom should be lightly rinsed under water, while others require thorough cleaning of film, dirt, debris and others.

When cleaning porcini mushrooms, wipe the cap with a damp sponge, cut off the lower edge of the leg to remove soil and other dirt. We also look at the cut to see if there are any traces of worms. With a knife, carefully remove the stuck earth. We rinse through a colander and dry.

Valui (bulls)

Valui is classified as an inedible mushroom because of the bitter juice. But after getting rid of the bitterness, they are used for pickling and salting. We wash them thoroughly and clean them of dirt, sand and debris. We inspect for damage and the presence of pests, remove dubious areas. We throw away badly affected and old mushrooms. Next, fill them with water and cover them with not heavy oppression so that they are completely covered with water, but not crushed. We soak for 2-3 days, changing the water 2 times / day. After all these procedures, they can be salted or pickled.

Oyster mushrooms

Oyster mushrooms germinate on trees, so they do not require much time and effort to clean. We sort them out and leave only young representatives with a hat up to 10 cm in diameter. Old mushrooms have an inedible leg and a tasteless hat, so we do not use them for cooking and throw them away. Separate from each other, cut off the lower part of the leg and the dark areas. We rinse with water.

Milk mushrooms and mushrooms

To wash the sand from the milk mushrooms and mushrooms, soak them for 1 day in cool water. This will also wash out the bitterness from them.

On a note!

Do not leave mushrooms in water for more than 3 days.

We clean the remains of sand and dirt with a brush, if necessary, use a knife. Then rinse thoroughly with water.

Chanterelles

Thanks to the substance produced by the chanterelle, worms do not start in it. Thoroughly wash the mushrooms from sand and dirt and cut off 1/3 of the legs with a knife.

Butterlets

When cleaning oils, it is recommended to use gloves, as they are very dirty. With the tip of a knife we \u200b\u200bpick up the film at the edge of the cap and tighten it. Otherwise, during heat treatment, it will become slippery, hard and bitter, which will ruin the taste of the dish. Next, remove the remaining dirt and cut in half, checking for worms. Do not soak mushrooms, as they absorb moisture and lose their taste.

Honey mushrooms

Honey mushrooms are cleaned quite simply. Cut off the solid part of the leg, wash the mushrooms from sand and dirt. We clean the legs from the skirt with a knife and rinse with water.

Boletus and boletus

When cleaning the boletus and boletus, we first separate the leg from the cap. Gently scrape off the top layer of the leg with a knife and rinse. We wipe the hats with a damp sponge, cut them in half and check for worms. We remove the lip part, since it is difficult for our body to digest and, moreover, becomes slimy during cooking.

Russula

We clean the russula from needles and dirt, soak for 15 minutes in cool water to wash the sand from the plates. Remove the skin from the caps with a knife and wash out the remaining dirt with a brush.

Important!

Russula with a red cap have an unpleasant bitter aftertaste. To remove it, boil them for 20 minutes, drain the water and only then start cooking.

Champignon

It is not recommended to wet and rinse champignons with water. First, cut off the base of the leg. Next, we remove the skin from the cap from the large representatives. To do this, we pry it off the edge with a knife and remove it towards the center. We carefully remove the dirt with a knife and cut off the weathered parts.

To clear mushrooms faster, you need to take into account some of the nuances:

1. We remove forest debris from mushrooms during their collection, this will reduce the time for cleaning them at home.
2. It is much more convenient to remove the film from butter if you grease your hands, a knife and hats with sunflower oil. So, it will not tear and will come off very quickly.
3. During processing, honey mushrooms acquire a brown tint. Therefore, if you need to preserve their original color - during cleaning and slicing, put the mushrooms in salted or acidified water.

By adhering to the basic rules, methods and tips for cleaning mushrooms, you can significantly speed up the process of preparing them for cooking. In addition, the result will delight not only family members, but also guests who will not resist the temptation to feast on a delicious, aromatic and mouth-watering dish.

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Source: hozsekretiki.ru

Boletus is called the real king of the forest, because it has a pronounced smell, extremely pleasant taste and contains many useful nutrients. Naturally, in order for this perishable product to retain all its properties, it must be properly prepared, and the very first stage of cooking is cleaning.

It is better to remove large pieces of soil, needles or leaves immediately in the forest, directly during collection. So you make it easier for yourself when you get home. In fact, cleaning boletus mushrooms is not particularly difficult, because they are large, with a fleshy leg and a large cap, from which it is easy to remove dirt (Figure 1).

To thoroughly cleanse your crop, prepare a knife, a large bowl, and paper towels in advance. You will also need an old rosary.

White's purge looks like this:

1. First, we clean the surface of large particles of debris: adhering leaves, pine needles or remnants of earth.
2. We quickly wash the boletus under running water and put it in a colander to glass the water. It is important that washing is not practiced if the boletus is intended for drying.
3. Cut off the lower part of the leg with a sharp knife. This will remove dirt and dust particles from the surface.
4. With a paper or cloth towel, gently wipe the cap and leg. This will help remove water droplets or dust particles that may have remained after washing.
5. Next, you can rub the flesh with a toothbrush. It will help remove damaged pulp and even the smallest particles of debris.

Figure 1. Cleaning boletus

After that, you need to wash them again and start cooking them. In this case, it is advisable to cut the boletus along the length or cut its leg in order to check if there are any passages left by worms inside the fruiting body. Unfortunately, damaged mushrooms do not have a high taste, so it is better to throw them away.

We clean porcini mushrooms after picking in the forest

Silent hunting is an activity that cannot be rushed. If you are already lucky enough to stumble upon a large family of boletus, do not cut off all the mushrooms headlong and immediately throw them into the basket. In the forest, immediately after collection, it is much easier to clean the legs and caps from coarse debris. This will greatly facilitate the work of returning home.

After cutting, carefully examine the mushroom. There should be no rotten pulp on it. If everything is in order with the boletus, proceed with the preliminary cleaning. First, you need to cut off the lower part of the leg to check if there are worms in the pulp. If you find only one move left by insects, you can simply cut it out and put the fungus in the basket. But, if there are two or more such moves, it is better to discard the boletus.

Note: If you put a wormy specimen in a basket, the insect will not only gnaw further moves in it, but it can move to other specimens, and part of the crop will be spoiled.

After that, you can simply remove coarse debris from the leg and head. Ideally, it is better to do this with an old soft-bristled toothbrush, but most mushroom pickers prefer to remove leaves and needles with their hands, and carry out the final cleaning at home.

How to clean a porcini mushroom at home

When you come from the forest, you need to immediately start cleaning, as over time they lose their elasticity and their taste.

If you have already pre-cleaned the boletus in the forest, you just have to walk over them with a brush or a damp towel, depending on how you will subject the crop to processing. For example, if you are going to fry, boil or salt mushrooms, they must not only be peeled, but also rinsed thoroughly. But before drying, boletus mushrooms cannot be washed, since due to excess moisture they will not dry out correctly.

Further manipulation of the crop also depends on how you plan to cook. So, for heat treatment and freezing, both the cap and the leg must be cleaned, and large specimens must be cut into pieces of approximately the same size.

How to clean a porcini mushroom cap

Mushrooms spoil very quickly, so they need to be processed within 3-4 hours after picking. If you did not manage to clean and prepare them for processing, simply transfer the crop to an enamel container and refrigerate without covering. So boletus can be stored for another 1-2 days, but they must not be shaken or constantly shifted, as this can damage the delicate pulp (Figure 2).

Figure 2. Cleaning the caps

The boletus cap does not need to be very thoroughly cleaned. It is enough to remove large debris from its surface and wipe it lightly with a damp cloth or an old toothbrush to remove dust. Unlike butter, on the cap of which there is a sticky film, the surface of the skin of boletus mushrooms is velvety and pleasant to the touch.

If you don't plan on drying the boletus, you can rinse it under running water. This will remove the remnants of dust and debris not only from the cap, but also from the leg. The inside of the cap should be washed especially thoroughly, since this is where the most dust and debris accumulates.

Do I need to peel the leg of porcini mushrooms

The boletus leg needs more thorough cleaning. First of all, you need to be sure to update the cut at its bottom, even if you did it in the forest. Cut the bottom of the leg in such a way as to capture the pulp particles along its entire circumference (Figure 3).

Figure 3. Removing debris from the feet

Next, you need to lightly scrape the pulp of the leg. The movement should be light, since the main purpose of such cleaning is simply to peel off the skin without damaging the flesh. After that, it is enough just to wipe the crop with a damp towel or rinse under running water if you do not plan to dry the boletus. At the final stage, the crop must be laid out in a colander and allowed to drain off the rest of the water.

How to peel porcini mushrooms before frying

Regardless of the amount of the harvested crop, some of the mushrooms will in any case remain for frying, because it is so nice to please your family with this delicious forest delicacy (Figure 4).

Figure 4. Preparing boletus for frying

In fact, cleaning boletus before frying is no different from preparing boletus for any other heat treatment. First you need to cut off the bottom of the leg and inspect if there are any passages left by worms in the pulp. The damaged parts are cut out, the hat is cleaned of dust and debris, and the outer skin is carefully peeled off at the leg. Next, the boletus should be rinsed several times in running water. If you suspect that worms may have remained in the pulp, soak the boletus in salted water for a short time. All insects will crawl out and it will be enough for you to re-rinse them under running water, cut them into arbitrary pieces and start frying.

How to wash and clean porcini mushrooms for freezing

Modern kitchen appliances, in particular freezers, allow you to feast on boletus mushrooms not only during the harvesting season, but also in winter. Naturally, for this, the fruiting bodies need to be properly prepared and cleaned.

Unlike cleaning before salting or heat treatment, preparing boletus for freezing includes mandatory washing and soaking in salted water. First, we carry out traditional events: we clean the caps and legs of large debris, cut off the lower part of the leg and place the fruit bodies in a large bowl or saucepan with salted water. In such a solution, the mushrooms should lie for about an hour. This will make it possible to remove insects, worms or insect larvae from the pulp that could accidentally be skipped into the cleaning process (Figure 5).

Next, we take the boletus out of salt water, rinse it thoroughly and put it in a colander. To make the frozen workpiece truly tasty and aromatic, it is better to remove excess moisture from the surface. After that, it is enough to decompose them into packages or containers. Small specimens can be frozen whole, but large ones are better cut into several pieces.

Figure 5. Preparing porcini mushrooms for freezing

If you want to make a blank that will be almost ready for use after defrosting, it is better to cut the boletus into small pieces, boil it lightly in water and put it in portioned bags or containers. As a result, you will receive a ready-made workpiece that will help you prepare delicious fried mushrooms at any time of the year.

In the process of drying, pickling, freezing or salting, it is advisable to sort the boletus by size, since small specimens are prepared much faster than large ones. It is customary to cut very large specimens into one or several parts. It is better to do this along the cap and stem, then both after freezing and after drying, the product will look attractive (Figure 6).

Figure 6. Cutting boletus

You can marinate and salt the porcini mushrooms whole, but some housewives prefer to separate the legs from the caps. In fact, the process of cutting boletus mushrooms does not affect their taste in any way. Its main purpose is to make the pieces more uniform in size or to finally check the pulp for worms.

If you plan to boil and freeze the mushrooms, it is best to cut them into approximately equal pieces. For example, the leg is cut into thick circles, and the cap is simply divided into several parts.

The process of cleaning porcini mushrooms is shown in more detail in the video.

Porcini mushrooms are popular with mushroom pickers because of their taste and ease of preparation. Their disadvantage is the need for careful preparation before eating. The cleaning of porcini mushrooms is done to get rid of harmful particles that are on the surface when growing in the forest.

Cleaning and processing of porcini mushrooms

Cleaning in the forest

The preparatory stage for cleaning porcini mushrooms is their thorough examination after cutting. The product must be inspected from all angles for visible structural damage, insect marks or rot.

Next, they start cleaning the legs. The bottom-most part must be completely removed due to the large accumulation of dirt. The place of the cut is inspected for the presence of moves from the worms. If they are in large quantities, it is better to discard the mushroom. Several moves are not dangerous and must be carefully cut with a thin knife. This must be done immediately after collection: the worm can spread to other mushrooms in the basket.

The next step is to inspect the bottom of the cap. It often contains small insects, worms and the remains of their vital activity. The hat must be carefully cleaned of pine needles, moss and grass.

Mushroom washing

If you clean the porcini mushrooms correctly, washing them does not take much time. They need to be rinsed immediately after arriving home. Cool running water is used for washing. During cleaning, the head and leg are cleaned with a small brush to remove all residual dirt.

Ceps are not soaked. Such processing deprives the product of useful properties and taste. The exception is those that were collected after the rain.

Soaking is carried out according to the following principle:

• large mushrooms are cut into halves;
• put them in a bowl of water;
• add salt;
• leave for 15-20 minutes;
• take out and rinse under running water.

If the product is handled correctly, there will be a lot of dirt on the surface of the water. Salt also causes insects to leave their burrows. Wash only those porcini mushrooms that will be used for cooking, frying or pickling.

Basic cleaning

All dirt must be removed from the mushrooms.

After washing, the porcini mushroom is completely cleaned. The product is dried with a towel or paper.

To clean the boletus, you will need:

• large capacity;
• toothbrush;
• paper towel or dry rag.

If in the forest the leg was cut poorly, a small lower part is additionally cut off and cleaned with a brush from dirt. Wipe the hat with a paper towel to remove dust and moisture. Then carry out a complete cleaning with a brush. They remove not only dirt, but also easily peelable pulp: it does not have useful and taste properties. Next, the mushroom is additionally wiped and washed under running water.

Cleaning porcini mushrooms for drying

If the product will be used to dry in the oven or in the sun, it must not be wetted. The mushroom quickly absorbs a large amount of moisture, which makes it impossible to heat it.

The product is thoroughly cleaned from dirt with a brush. It is also wiped with a rag or damp towel.

Heat treatment

The porcini mushroom only needs to be peeled to become edible. It does not contain any poisonous or toxic substances. To play it safe, heat treatment is carried out.

The disadvantage of this method is the loss of the taste and useful qualities of the product. They also lose their smell, sometimes they start to taste bitter.

For heat treatment, the porcini mushroom must be peeled and cut into halves. Then it is placed in a saucepan with salted water and boiled over low heat for 10-12 minutes. If the mushroom grew close to the highway, it is processed for 20-25 minutes, but this will lead to a loss of taste.

How to process porcini mushrooms before cooking

Experienced mushroom pickers do not recommend cleaning porcini mushrooms. It is enough to remove dirt, adhering grass and foliage from the skin. Partial cleaning is performed if the crop was harvested by a barbaric method, or in the presence of obvious damage.

Do I need to peel porcini mushrooms

Mushroom pickers consider the white species to be noble. It is not necessary to remove the skin from it, remove the spore-bearing layer or film under the cap. There is no need to even clean the white leg. In such gifts of the forest everything is edible and contains nothing bitterness. In general terms, cleaning porcini mushrooms involves removing adhering grass, foliage, dust. This can be done by wiping the surface with a soft brush.

White specimens are considered clean and do not require additional cleaning.

Real mushroom pickers harvest correctly. The leg is cut off with a knife near the ground. After such an assembly, the white gifts of the forest are perfectly clean. It is enough to rinse them with water before cooking. However, there are people who harvest the crops by the barbaric method, pulling the fruit bodies from the ground with their hands. With this method, part of the mycelium with the ground is pulled out together with the leg. These copies will have to be cleaned. You need to cut off the ends of dirty legs with a knife.

The disadvantage of barbaric cleaning is not only the destruction of the mycelium, but also extra work for the mushroom picker himself. White specimens stacked in a basket are smeared on dirty feet. The crumbling remains of soil from the mycelium fall under the caps, stick to the body. At home, such mushrooms will have to be washed very carefully to get rid of the sand.

The main contamination of the collected mushrooms is the adhering grass on the legs.

For each method of cooking porcini mushrooms, there are nuances of preparing the harvested crop. However, regardless of this, the main cleaning method is one, but it must be performed in compliance with a number of rules:

The fruit body has the ability to strongly absorb water. The pulp becomes loose, brittle, loses its taste and useful substances.

If, during washing, problem areas are found on the surface of the white fruiting body, they must be cleaned off with a knife.

After soaking and the first washing of the crop, you will have to take the knife again in your hands. Now is the time to partially clean the legs of porcini mushrooms, in areas with visible damage. After washing, they appear well with darkened spots. Cut the pulp with the holes left by the worms. Typically, such areas are found at the bottom at the base of the leg.

After cleaning, you need to wipe the entire surface of the porcini with your hand. If the peel has peeled off, this indicates its spoilage. Such a skin and even part of the pulp is removed without regret.

After re-cleaning, the mushrooms are quickly washed under a strong stream of cold water, loaded into a colander to drain.

The video shows an example of an easy way to clean forest mushrooms:

How to peel porcini mushrooms before frying

Fried porcini mushrooms are considered one of the most popular and beloved by all mushroom pickers. After cooking, their flesh takes on the appearance of white meat. Preparation for frying takes place according to generally accepted rules:

1. The harvested harvest at home is cleaned with a knife blade from large debris. Usually it is enough to scrape off strongly adhered grass, ingrained dirt, cut off the bottom of the damaged leg.
2. After the initial cleaning, the mushrooms are immersed in water. If the crop was harvested in the forest in dry weather, you can immediately start washing. When the harvest was carried out after rain or on sandy areas, after cleaning, the crop is soaked in salted water for 15 minutes. During this time, dirt will separate from them. However, the main thing is that soaking will help cleanse porcini mushrooms of sand - the most unpleasant and difficult to remove contaminant.

Cutting porcini mushrooms in two helps identify wormy specimens

After cutting, the porcini mushrooms are put back in a colander, poured over with boiling water, and left to drain. When water stops dripping from them, it is advisable to dry the mushrooms slightly in the air. They are now ready to fry.

How to peel porcini mushrooms before freezing

The processing of porcini mushrooms after collection for freezing takes place in a slightly different way. All cleaning actions take place in a similar sequence, only contact with water is unacceptable. Since the white pulp absorbs moisture well, it will become unusable after being frozen and thawed. The sink is replaced by wiping the surface of each porcini with a damp cloth. Light moisturizing does not absorb moisture into the pulp, and dry dirt will slightly soak.

After wiping with a rag, start cleaning. The soaked large particles are cleaned off with a knife. Even if the leg was carefully cut from the mycelium with a knife, the cut site is updated. Cut off wormy, rotten and darkened areas. If necessary, the surface of the mushroom can be scraped again with a knife blade. Finish cleaning with another wipe with a damp cloth. Finished mushrooms are cut lengthwise into two halves with a knife. Instances with detected worm moves are discarded. Good white specimens are placed in plastic boxes or plastic bags and sent to the freezer.

Frozen mushrooms are best stored in plastic boxes.

How to peel a porcini mushroom before cooking

Young white mushrooms are delicious in soups and other dishes that require cooking of forest dwellers. Preparation is practically the same as before frying. A big plus is the ratio of porcini mushrooms to the highest category. They do not require pre-cooking. After all the stages of cleaning, it is enough to pour boiling water over the white fruit bodies. There is no need to leave them for a long time in a colander to drain and dry in the air, since they will still boil in water.

How to peel porcini mushrooms before canning

There are many different recipes for preserving the white gifts of the forest. They often do not involve cooking. In addition to cleaning, it is important to pay attention to thorough washing here. The process similarly begins with removing adhered debris. The surface is cleaned with a soft brush. The rubbed bodies are sent for soaking. It is important here to properly prepare porcini mushrooms for conservation. Soaking takes up to 20 minutes, but the water needs to be changed several times. In addition, in addition to salt, vinegar or citric acid powder is added. Action helps achieve two goals:

1. The acidic salt enhances the crunchy properties of the white flesh, which is especially appreciated in canned or pickled varieties.
2. Most recipes do not boil the white fruit bodies before preserving. Salt and acid kill bacteria that may not die during cold salting.

After soaking, all white fruiting bodies are subjected to final cleaning. Cut off the damaged areas with a knife. Each is cut into two halves, examined. Good specimens are sent for conservation.

Young fruiting bodies are better suited for conservation.

How to wash porcini mushrooms

Washing of forest fruit bodies is indispensable. Sand crunching on your teeth will make any dish inedible. If harvesting was carried out in sandy areas or after rain, flushing is best done under a constant stream of cold running water. A ten-minute procedure will not do any harm.

Before cooking, the fruiting bodies must be washed

After the first washing, the pulp of good fruit bodies will not have time to be saturated with water. If, when feeling with your hand, the mushroom falls apart, is loose, emits droplets of moisture, then it is better to throw it away. The result of the check helps to identify old species that are unsuitable for food. During the cooking process, poisonous substances can form inside such pulp.

The last step in washing is soaking. If in the future the processing of porcini mushrooms involves heat treatment, then one salt can be added to the water. When cold salting is envisaged, acid is needed to kill bacteria. Vinegar, citric acid are added to the water, you can squeeze a lemon. After soaking, the fruiting bodies are washed under running water.

Conclusion

It is not difficult to peel porcini mushrooms and wash them before cooking. It is important to be careful and get rid of the wormy specimens. If you carefully collect young fruiting bodies, then there are practically no worries with them.

How to peel porcini mushrooms

White mushrooms or they are also called boletus, you need to cook for 20-40 minutes on low heat, in a slow cooker, a double boiler. Before cooking, dried mushrooms are soaked for a couple of hours in cold water, and then washed under running water and only after that they begin to cook for 30 minutes over low heat. In the process of cooking, the resulting foam is removed with a slotted spoon. Fresh mushrooms must be cleaned first, and only then boiled.

How to clean porcini mushrooms?

Better to clean with a stiff brush to remove dirt and sand. Dark spots must be trimmed. The base of the porcini mushroom, if it was not cut, but pulled out, cut off with a knife. Cut lengthwise into two parts and if there are wormy places, then cut them off. Rinse with water. If the mushrooms are slightly wormy, then it is recommended to soak them in salt water for 40 minutes and such mushrooms can be boiled, fried, stewed, but not dried.

Dried porcini mushroom, how to cook?

The mushrooms are cleaned but not washed. Large and medium mushrooms are cut into 1 centimeter wide plates, and small ones are dried whole. You can dry in several ways in the microwave, oven, naturally.

The natural way to make dried porcini mushroom: Mushrooms are cut if they are large or medium-sized and strung on a string. The thread is pulled, and the mushrooms are covered with gauze from insects. Dried on warm days in sunny weather, and brought into the house at night. In rainy weather, mushrooms are not tolerated outside. This drying method takes about one week.

Dried mushroom in the oven: Put thick paper on a baking sheet, and on it boards so that the mushrooms do not stick to the paper, and only then plates of cut porcini mushrooms. Preheat the oven to 50 degrees and put the mushrooms for three hours, but do not forget that the door must be ajar. Cool down. Put the cooled mushrooms in the oven again, but already preheated to 70 degrees for 2-3 hours, and also do not forget to leave the oven door ajar.

Dried mushroom in the microwave: Put the plates of porcini mushrooms on a dish, set the power from 100 to 180 W. and dry for 25 minutes. Ventilate the oven, let the mushrooms cool down and do exactly this three more times.
How to determine whether a mushroom is dry or not is very simple, it should be light and easy to break.

Store dry porcini mushrooms in glass jars or bags.

How to cook porcini mushrooms properly before frying?

As described earlier, you need to peel the porcini mushrooms and cook for 20-25 minutes in salted water. Drain and dry, fry in butter for 5-10 minutes.

How to freeze porcini mushrooms?

Peel fresh mushrooms, rinse, cut into pieces of the required size and be sure to dry so that they are not wet.

Collect portions in bags, for example, for stewing, for soup, for frying, and so on. You must understand that you cannot defrost and freeze mushrooms, as they lose their useful properties and become unsuitable for consumption, like other frozen food products.

You can also freeze boiled porcini mushrooms. To do this, clean, rinse, cook for 15 minutes, dry, spread portionwise into bags and freeze. Remember to dry the mushrooms before freezing.

You can also freeze fried porcini mushrooms. We clean, cook, fry without salt and spices, and then all that remains is to freeze.

Before freezing, mushrooms should be sealed in plastic bags to avoid unnecessary odors.

From fresh frozen mushrooms, you can prepare the same dishes as fresh ones. And from boiled or fried frozen mushrooms, you can prepare meals with significant time savings, which is required for boiling and frying mushrooms.

Nutritional value of porcini mushrooms!

If we look at the photo of porcini mushrooms, we will see a slender, strong and beautiful porcini mushroom, which speaks of his royal blood. Porcini mushrooms are considered the most delicious and useful in comparison with others, as well as the most beautiful.

Boletus contains a lot of iron, which is a source of hemoglobin in the human body. They are rich in vitamins of group B1, B2,…., And also rich in copper, zinc, manganese. In terms of calorie content, porcini mushroom contains 35 kcal per 100 grams. Proteins - 3.9 g, fats - 1.9 g, carbohydrates - 1.3 g.

How to cook porcini mushrooms

Country style porcini mushroom casserole

Products:
Salted porcini mushrooms - 0.5 kg
Jacket boiled potatoes - 4 potatoes
Leek - 1 piece
Wheat flour, premium - 1 piece
Fat sour cream 25% - 250 grams
Greens: dill, parsley
Spices: salt and ground black pepper to taste
Olive oil or any other vegetable oil

How to make a rustic porcini casserole:
Rinse the white salted mushrooms and fry in vegetable oil for 7 minutes. Boiled potatoes in uniforms, peel and cut into rings (circles). Chop the leeks and lightly fry. Pour a little oil into a baking dish, put the potatoes, a layer of mushrooms, fried onions, a layer of potatoes. Mix sour cream and flour to make a homogeneous mass, you can use a blender for these purposes, and pour our casserole. Preheat the oven to 180 degrees and bake for 10-15 minutes. The dish can be served to the table, both hot and cold, after decorating with chopped herbs.

Dried porcini mushroom soup

Products:
Dried porcini mushrooms - 80 grams
Potato root vegetable - 4 jokes
Root crops of onions and carrots - 1 piece each
Spaghetti - 60 grams
Black peppercorns - 3 pieces
Water - 2 liters
Butter - 50 grams
Sour cream to taste
Greens: onion, parsley, dill - 2 sprigs each

How to make dried mushroom soup:
Soak dried porcini mushrooms for a couple of hours in hot water, and then rinse well under running water, removing the remaining sand from them. Cut the porcini mushrooms of the desired size, and gently strain the liquid in which the mushrooms were insisted through cheesecloth.

Bring the filtered liquid to two liters, place the mushrooms there and put on fire.

In the meantime, peel the onions and carrots and fry in butter to soften the vegetables, but not fry.

Peel potatoes and cut into cubes.

When the broth has boiled, add the potatoes and cook for 20 minutes. Break the spaghetti into 5-6 pieces and add to the soup, cook for 3 minutes, add the fry, salt, add pepper and cook for another 1 minute.

When serving, add sour cream and sprinkle with finely chopped herbs.

Fried porcini mushrooms

Products:
Fresh porcini mushrooms - 1 kg
Spices: ground black pepper and salt to taste
Butter - slice
Greens
Sour cream

How to cook fried porcini mushrooms:
We clean the mushrooms, rinse and set in large pieces. Fried mushrooms have the ability to shrink 2-3 times. Put ½ a piece of butter in a preheated pan and add porcini mushrooms. During the frying process, liquid will be released from the mushrooms, since mushrooms are 88 percent water. We fry the mushrooms without closing the lid, and as the water evaporates, then add the rest of the oil, salt and pepper. And now our mushrooms are starting to really fry, since they no longer have moisture. Fry the mushrooms for 10 minutes, until a delicious crust is formed.

Serve boiled potatoes as a side dish for mushrooms, and decorate the mushrooms with sour cream and chopped herbs.

How to pickle porcini mushrooms

Products:
Porcini mushrooms - 1 kg.
Water - 400 grams
White granulated sugar - 1 teaspoon
Salt - 1 tablespoon
Black peppercorns - 5 pieces
Bay leaf - 1 piece
Table vinegar 9% - 3 tablespoons
Onion root crop - 1 piece

How to cook pickled porcini mushrooms:
For marinating, we will use only caps, and the legs can be fried and boiled. We clean and rinse the mushrooms, cut large pieces into several parts. Boil water in a saucepan, add mushrooms and cook for 15 minutes. Be sure to remove the formed foam with a slotted spoon.

We take out the mushrooms, and filter the broth through cheesecloth. Add vinegar, sugar, salt, bay leaf, pepper to the broth and cook the marinade for 5 minutes.

Cut the onion into rings. Put the onions in the jars, add the mushrooms, remove the bay leaf from the marinade and pour the mushrooms. Mushrooms can be corked for the winter, or they can be put in a cool place and ready for use in a day. Pour over the mushrooms with vegetable oil and garnish with chopped fresh onions and small herbs

How to peel porcini mushrooms before cooking

Do not forget that the taste of the prepared dishes, as well as human health, depend on how well the mushrooms are peeled.

As an exception, porcini mushrooms can be distinguished.

Porcini mushrooms (boletus)

Boletus height can reach 25 centimeters.
On average, the height of a standard mushroom is 12 centimeters.
The cap of the porcini mushroom has an average diameter of 30 centimeters, but there are cases when boletus with a cap, the diameter of which reached 50 centimeters, was known.
The dryness or dampness of the cap is due to the growing environment.
For example, in dry areas of the forest, porcini mushrooms grow with a dry cap.
Accordingly, in the shady side of the forest, where there is high humidity, the caps of the mushroom are slightly damp to the touch.

Useful properties of porcini mushroom.

However, housewives love porcini mushrooms for their ease of cleaning, beneficial properties and for their fleshy cap.
Despite the fleshy cap, the porcini mushroom is considered a low-calorie product, as a result of which it is classified as a dietary type of food.

An interesting fact, but dried mushroom is considered very high in calories and frequent use of boletus can lead to obesity.

Porcini mushrooms contain a group of vitamins A, D, C and B1.
However, if mushrooms were collected along busy highways and in industrial areas, then it is better not to eat such mushrooms.
Porcini mushroom is a very powerful sorbent capable of absorbing all toxic substances.

How to clean porcini mushrooms in the forest?

You need to peel the porcini mushroom, like all the collected mushrooms, in two passes.

• The first stage is preliminary cleaning directly at the collection point.
  This saves you enough time for the next cleaning.
• After the mushroom is picked and before sending it to the basket, shake off the coniferous branches, leaves and adhering dirt from the porcini mushroom.
• Any mushroom picker always has a knife with him. If the worms have already encroached on the mushroom, then it is better to cut off even small parts that have been gnawed, without sparing.

How to clean porcini mushrooms at home?

Basically, the porcini mushroom grows on dry, not too dirty surfaces.
For this reason, the question often arises of how to peel a porcini mushroom and is it worth peeling at all? Worth cleaning.
A dangerous bacterium can accumulate in the legs of the fungus, which causes a disease such as botulism.
In addition, this bacterium does not die even after heat treatment.

First, decide what you need mushrooms for.

They are often used for pickling, salting, frying, or drying.
Mushrooms to be dried should not be washed.
Professionals advise you to simply walk around the mushroom with a special brush, which you can buy at any hardware store.
This brush looks like a regular toothbrush.
In the absence of a special brush, you can use a medium hardness toothbrush.
The knife is used only to cut off all darkened areas and wormholes.
Despite the advice, it is still worth rinsing the porcini mushrooms.
This requires ordinary cool running water.
The washing procedure should be carried out very quickly, since with prolonged contact with water, the porcini mushroom loses most of its beneficial properties, and it may simply lose its taste.

When flushing, pay attention to the cap and the area under the cap.
For added confidence, cut the hat into two halves and inspect for internal darkening.

For cooking, the cap is separated from the stem (when preparing certain dishes, different parts of the mushroom are used).
Depending on the size, the cap of the porcini mushroom can be cut into two or more pieces.
The stem of the mushroom is usually cut into small slices.

The mushrooms are ready for heat treatment.