How to clean porcini mushrooms. How to clean mushrooms

07.07.2023 Snacks

Have you returned from a forest trip and brought baskets full of mushrooms? Don't count on a quick break! There is still a lot of work to be done, because cleaning mushrooms is not an easy task, and it cannot be put off indefinitely. 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 will be discussed.

Important task

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

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

noble boletus

The lion is the king of animals, even children know this. Who is the king of mushrooms? Of course, boletus! The handsome porcini 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 a boletus to spend a minimum of time and effort on it? It's simple - you need to start this business in the forest.

The first stage: we leave the garbage in the homeland of the fungus

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

We can leave the cuttings right where they fell - this will not cause any harm to the forest (unlike plastic and pieces of paper!) Still organic.

Home cleaning: getting rid of excess

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

Now let's move on to mechanical cleaning. People long ago came up with the idea of using a toothbrush not only during bath procedures, but also at the moment when white mushrooms appear in the house. How to clean with a brush? Yes, very easy! Wetting is not worth it, it's better to just walk with a bristle over the entire surface of the fungus. Of course, for this case, you should not use household brushes and your own. It is better to have a special, mushroom one on the farm. By the way, in some hardware stores they are sold just like that. True, they are not very different from ordinary teeth.

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

How not to be

Decided to seriously figure out how to clean porcini mushrooms? The photo below will help you understand what certainly should not happen:

If a family of forest worms walked around the mushroom, such a mushroom is doomed. It is not worth eating. The same rule applies to rotten mushrooms. This rarely happens. Saving one or two mushrooms can turn into a big upset. And both literally and figuratively. Most likely, the dish will be hopelessly spoiled.

Bath procedures

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

Drying

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

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

Forest delicacy - white mushrooms. How to clean? :

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 will be discussed.

Important task

noble boletus

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

The first stage: we leave the garbage in the homeland of the fungus

A real mushroom picker is harsh and prepared for anything. In one hand is his penknife (well, or kitchen) knife, and in the other - a basket.

And why, one wonders, should a man who has a knife and a basket drag home forest mud? Better to leave her where she belongs. Therefore, we boldly cut it off with a knife and manually cut off everything superfluous and suspicious, it will not be useful to us anyway.

This description includes such things as dirt, sticky leaves, dry needles, pieces gnawed by pests.

We can leave the cuttings right where they fell - this will not cause any harm to the forest (unlike plastic and pieces of paper!) Still organic.

Home cleaning: getting rid of excess

Now let's move on to mechanical cleaning. People long ago came up with the idea of using a toothbrush not only during bath procedures, but also at the moment when white mushrooms appear in the house.

How to clean with a brush? Yes, very easy! Wetting is not worth it, it's better to just walk with a bristle over the entire surface of the fungus. Of course, for this case, you should not use household brushes and your own. It is better to have a special, mushroom one on the farm.

By the way, in some hardware stores they are sold just like that. True, they are not very different from ordinary teeth.

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

How not to be

Decided to seriously figure out how to clean porcini mushrooms? The photo below will help you understand what certainly should not happen:

Bath procedures

Drying

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

How to clean porcini mushrooms

White mushroom is the king among mushrooms. It is both impressively beautiful and nutritious, convenient and easy to cook. If some mushrooms require pre-soaking or boiling, then the porcini mushroom after cleaning can be immediately laid out on a hot frying pan and fried.

And here mushroom pickers, especially beginners, have a question: how to clean porcini mushrooms?

The preparatory stage - a hike for porcini mushrooms

If you are lucky enough to live in places where porcini mushrooms grow, and you decide to prepare them for the future, well, or at least cook mushroom soup, then you should take care of cleaning the mushrooms in advance.

After all, everyone knows how much time and nerves it takes to clean and wash mushrooms. And still, with enviable persistence, mushroom pickers, without thinking about the consequences, once in the forest, strive to fill the basket with mushrooms as soon as possible. They get so excited that they forget about everything in the world! Even the fact that after such a promenade they will have to sit for a long time over a mountain of mushrooms and sort, clean, wash ...

But you can make it easier for yourself and start processing (cleaning) mushrooms right in the forest.

To do this, when going for mushrooms, you need to take with you, in addition to a knife, a brush, as well as paper or waffle towels. Such a soft and small brush can be bought at any hardware store.

Or purchase a toothbrush with soft bristles specifically for “silent hunting”. A brush is useful for surface cleaning of mushrooms, and towels are used to wipe these mushrooms from dust and dirt.

And of course, the basket should be clean - without debris and last year's foliage.

Stage two - cleaning porcini mushrooms ... in the forest

Having found a mushroom, take your time picking it, throw it into a basket and run after the next one. Carefully cut the mushroom and inspect it from all sides. If there are no visible damages on it in the form of a rotten barrel or a hat bitten by local inhabitants, proceed to clean it.

First, cut off the bottom of the leg, where the main dirt accumulates. And at the same time, check if the ubiquitous worms have made moves in the leg.

If there is one "tunnel", then it's okay! Cut it out with a knife. After all, if you leave the mushroom as it is, then the worm will not only continue its work in this mushroom, but also crawl to the next one.

But if there are several holes-moves in the mushroom, then ruthlessly throw it away!

Then look under the hat. Insects and other small animals often live there.

After that, brush off adhering blades of grass, needles and other forest debris from the hat with a brush. Also clean the stem of the mushroom. The leg is quite amenable to such manipulation, as it is dense, fleshy and elastic.

If you collect mushrooms for heat treatment (frying, boiling) or for pickling and salting, then this cleaning step can be considered complete.

If you are collecting mushrooms for drying, then, armed with a damp towel, carefully wipe the cap and leg of the mushroom.

After all mushrooms intended for drying cannot be washed! Because porcini mushrooms, like a sponge, instantly absorb water, but give it back for a very long time.

If you try to dry washed mushrooms, then most likely you will fail in the form of spoiled and moldy slices.

Now a clean and pre-treated mushroom can be sent to the basket and on the way to the next one. Or collect a few mushrooms, spread them on the grass, peel them, put them in a basket and go to the next mushroom family.

Of course, such a collection of mushrooms stretches at times. But in this way you will avoid the tedious cleaning of mushrooms at home, all the garbage and mushroom waste will remain in the forest, and after processing the mushrooms you will not have to also wash the kitchen.

The next step is washing the porcini mushrooms

Arriving home, try to wash the porcini mushrooms immediately. These are the ones you collected for cooking.

Porcini mushrooms do not need to be soaked, as this deteriorates their quality, and many useful substances are washed out of them. Therefore, rinse them under running water, gently brushing especially dirty places with a brush. The exception is mushrooms picked immediately after rain and very dirty.

Put such mushrooms in a bowl and soak for fifteen minutes in cold water with salt. Firstly, all the garbage will remain at the bottom or rise to the surface, and, secondly, the insects that have climbed under the hat will leave their shelter. Remove each mushroom from the bowl and rinse under running water.

White mushroom is quite large - up to twenty centimeters in diameter, so it needs to be cut. Cut the mushroom lengthwise into two halves and, just in case, inspect again for the presence of wormholes.

Then separate the hat with a knife and if it is large, cut it into several parts. If the leg is large, cut it too. Now the mushrooms are ready for heat treatment.

Mushrooms for drying, not mine, cut into thin slices and proceed as required by further instructions.

How to clean butter mushrooms correctly - practical advice. Press!

Butterfish (they are often referred to as butterfish) are one of the most commonly eaten mushrooms in Europe. Experienced mushroom pickers say that they become prominent at the time when the pine blossoms. Oil mushrooms grow in young conifers and grow, most often, in groups.

Butter dish is a delicious and satisfying mushroom. Their flavors are excellent. What they don’t do with butter - they are fried, boiled, pickled, salted. Drying is also allowed.

Oil classes

Oiler late

There are plenty of oil options, but there are three main categories:

oiler late;
grainy;
foliar;

In the most popular late butterflies, the cap can reach 12 centimeters in diameter, at first in the form of a semicircle, later it becomes convex, slimy - oily, especially in wet weather they are heavily covered with mucus, and in sunny dry weather the cap becomes shiny, yellowish-brown, even brown. .

The lower surface of the cap is spongy, light yellow, soft, it simply separates from the base of the fungus. The leg of the butter dish is cylindrical, hard, yellowish and not large. The crumb is white, maybe a little yellow, airy, tender, does not change color when broken, it has an appetizing mushroom aroma, slightly reminiscent of the fragrance of fresh apples.

The granular butterdish, or summer, as it is often called, is also a frequent guest in a coniferous forest. It can be found in June-July. The hat of summer mushrooms is slightly smaller than that of late mushrooms, up to 10 centimeters in diameter. Young butterflies have a rounded hat, while older ones have a flat one.

Deciduous oilseeds can only be found among cedar pines and larch. The leg of deciduous mushrooms is much higher than the granular and late ones.

inedible twins

Pepper Butter (Chalciporus piperatus)

It is important to know that, according to experts, fortunately, there are no poisonous oils.

But they have twins, yellow-brown in color, a blue color will appear at the site of the cut of the cap, which distinguishes them from edible and tasty butter.

Their counterparts have an unpleasant taste, and will not please in any dish.

The bright twin is called a pepper butter dish. It is incredibly easy to confuse it with an edible original, and it tastes bitter.

You can learn how to make compost for champignons from this article.

We prepare mushrooms for the winter

Harvesting oil for the winter begins with cleaning mushrooms

Many lovers of delicious, fresh mushrooms are interested in how to prepare butter for winter. They can be:

pickle;
marinate;
to freeze;
dry.

Let's see how to do it right:

Salting oil is less popular than pickling. Salting takes more time and a lot of spices, but for pickling everything is in every home, and this is the method of saving mushrooms that most people use. However, it is salted mushrooms that are more suitable as a snack.
Many resort to freezing. Frozen mushrooms are suitable for any dishes, and will retain their freshness and aroma for the whole winter. The main thing is to choose fresh young growth of mushrooms, otherwise after defrosting they will have a bland taste. The correct way is to put the washed, dry mushrooms in the freezer separately, so that each mushroom does not lose its shape, and after a couple of hours, collect everything in a bag and put it back in the freezer. And to defrost already in the winter, it is best to simply put the bag in the refrigerator.
To make a good drying, you need to carefully select the mushrooms. They must be healthy, dense, fresh, without damage. Mushrooms do not need to be washed, only if the earth from the forest remains on them, gently wipe it off with a damp towel, and let it dry.
Note: for drying butter (as well as mushrooms and boletuses), hats are mainly taken.

If the mushrooms need to be dried in the summer, naturally, in the open sun and air, then this process will last at least 1 week. The main thing is to dry only on sunny and hot days. To do this, you need to string each piece with a needle on a thread, and fix the ends of the threads to the wall. So that the mushrooms do not start to rot, you need to get rid of their contact with each other.

In the oven, the mushrooms need to be dried, spreading them on a wire rack, at a temperature of 50 - 70 degrees until cooked, constantly looking after them.
The best option is still a two-stage drying. First you need to hold a little in the sun for a couple of days, and then dry it in the oven.
Ready-made dried mushrooms should be stored hermetically either in a rag bag, previously washed in salt water and dried, or in a glass jar with a tightly closed lid.

We clean the oils correctly

Removing the skin from the caps of butter ensures that there are no specks in the cooked dish

Butter mushrooms - mushrooms with a peculiar taste, they must be cleaned. Hostesses are very fond of adding their diet, but few of them know how to properly clean them, and simply spoil the product.

The main thing is to correctly remove the entire skin from the hat, and this is a long and slightly annoying process, and white hands turn black and are difficult to wash off.

To protect yourself and your kitchen from such a fate, it is recommended to peel the skin from the cut mushroom directly in the forest. Before any cooking oil, it is recommended to boil them a little.

Home tricks: if the unpeeled mushrooms have lain in the house for some time, then it is best, before cleaning, to bathe in boiling water for about 30 seconds, or hold it in a saucepan over hot steam. In this case, the skin will be removed easier and without problems.

Butter dish is a very tasty and welcome guest on the table and in a dish. Knowing the right technologies for their cleaning and processing, they will delight you and your guests for a long time.

From the following video You will learn how to quickly and properly clean butter mushrooms:

How to clean boletus and boletus correctly, do they need to be washed, cleaned legs and hats

Summer has not yet come, and mushroom pickers are already preparing baskets. And no wonder, because quiet hunting can be practiced from May until late autumn.

And if picking mushrooms in early May is for connoisseurs, then by the middle of the month you can meet all the well-known and beloved boletus boletus, and there, you see, the boletus has ripened. These spongy mushrooms, along with porcini, are considered elite.

They are fried, boiled into soup, sauces are prepared, stewed, dried, marinated - mushrooms are suitable for any cooking method. But before that, the mushrooms need to be cleaned.

Not postponing for later

Mushroom pickers know that preliminary cleaning of mushrooms must be done in the forest. Even if you are a supporter of picking mushrooms by twisting them out of the mycelium, take a knife with you into the forest. It is useful for pre-treatment of the crop.

Preliminary cleaning and sorting of mushrooms should be carried out in the forest

Instruction:

Before putting the mushroom in the basket, remove the remnants of the earth, adhering twigs, leaves and needles from it.
Remove the wormy pulp, otherwise the worms will damage neighboring mushrooms.
Get rid of poisonous and simply dubious mushrooms. It is better to throw out ten questionable ones than to have one poisonous one in your basket.
In mature mushrooms with a loose sponge, it is better to remove it on the spot, anyway, then you have to throw it away. And once in the basket, the sponge tubes can tightly stick to the caps of neighboring mushrooms and add problems to you during subsequent cleaning.
Old and rotten mushrooms are best thrown away on the spot. Their taste and aroma leaves much to be desired, and a shapeless slippery mass instead of a mushroom can survive before processing.

This processing in the forest can be limited, the rest of the work is done at home.

Time to collect and time to clean

Unprocessed mushrooms are stored for only 6-8 hours from the moment of collection, so after a forest walk the rest will have to be postponed. The cleaning process is much less exciting than picking, but it is not worth removing it from the mushroom processing process in order to preserve the collected one and at the same time not get food poisoning.

Mushrooms brought from the forest must be processed as soon as possible

If it is not possible to clean the mushrooms immediately, place them in a cool place, you can in the refrigerator. The optimum temperature for such storage is + 2- + 6 degrees. Do not put mushrooms in bags and closed dishes; air should have free access to them. Mushrooms intended for cooking can be poured with cold water.

Cleaning Instructions

Both dry and wet cleaning methods are used. For cooking and frying, mushrooms are cleaned in a wet way.

Wet cleaning method

First of all, the harvested crop must be sorted by type and size, and old mushrooms should be separated from young ones. Decide what the mushrooms will do, the method of processing depends on it.
Sort the harvested crop by type, size and purpose
The legs must be separated from the hats, checking for wormholes along the way. Soak slightly wormy mushrooms in salt water - 2 tablespoons of salt are taken per 1 liter of water. In such a font, uninvited guests will leave the mushrooms.
Wormhole mushrooms should be soaked in salted water
Clean the legs of the outer fibers by scraping with a knife. Many people think that cleaning the legs is not necessary.
Remove the wormy and darkened flesh.
Use a damp cloth or sponge to remove debris and dirt from the hats. The skin is not removed from them.
It is enough to wipe the hats of boletus and boletus with a damp cloth or sponge
In mature mushrooms, the sponge is cut off. The fact is that mushroom mosquito larvae often lay in it. And the sponge of mature mushrooms itself accumulates spores that are poorly digested. And when cooked, the sponge becomes like slime.
In mature mushrooms, it is better to cut the sponge
Peeled mushrooms are cut into pieces and washed with running water.

Video: how to clean mushrooms

The nuances of further processing for different cooking methods

The boletus and boletus intended for drying are processed in a dry way, they cannot be washed or soaked. Mushrooms saturated with water will be impossible to dry, they will become sour and deteriorate. Hats and legs are thoroughly cleaned with a dry cloth or brush. For drying, only young and not wormy mushrooms with dense pulp are selected.
Before freezing, fresh mushrooms are also not washed or soaked. The absorbed water during freezing will break the fibers of the mushrooms and their quality will deteriorate. If boiled mushrooms are frozen, they are processed as usual.
In boletus intended for frying, it is better to remove the skin from the cap - when frying, it becomes stiff.
Fresh mushrooms will last longer without heat treatment if they are washed, allowed to drain, then scalded with boiling water. After that, lay in glass or enameled dishes in layers, sprinkling with salt. Put the bowl on ice. It is believed that in this form the mushrooms will last a week. Such mushrooms are used for cooking and frying, they cannot be dried and frozen.

Dry processing of mushrooms

This method is used for mushrooms intended for drying and freezing.

With a dry sponge or brush, clean off small debris, lumps of earth, needles, leaves.
Remove strongly adhering leaves and rubbish from the hat with a knife. It happens that the sponge does not cope with this task.
Scrape the leg, scraping off the top layer.
Cut off parts that are damaged and eaten by insects and rodents.

After that, the mushrooms can be cut and dried or frozen.

Video: how to clean and prepare boletus and boletus for pickling

When picking mushrooms, be careful. How delicious these forest guests are, so insidious. Mushroom poisoning, even edible ones, is not uncommon. That is why it is so important not to bring a poisonous mushroom in a basket, as well as to process the harvested crop correctly and on time.

Growing mushrooms at home: technology, non-traditional methods, photo, video

Growing mushrooms at home is a complex and time-consuming process. Mushrooms are rich in nutrients, vitamins, macro- and microelements, fiber, which is useful for the functioning of the gastrointestinal tract. Mushrooms grown at home include champignons, shiitake, oyster mushrooms, lion's mane.

Types of technologies

Before growing mushrooms, you need to decide on the technology. Experts identify several methods for growing mushrooms at home, including the main (traditional) and alternative (non-traditional) technology for breeding eukaryotic organisms.

Before growing a mushroom at home using the first technique, it is recommended to determine its type. H beginners are recommended to breed 3 types of plants of the kingdom in question:

Oyster mushrooms.
Champignon.
Shiitake.

What mushrooms can be grown at home (video)

The choice of the medium on which the organisms will germinate depends on the type of group. Oyster mushrooms prefer to grow in straw, champignons - in compost manure, and shiitake - on deciduous sawdust.

Before growing mushrooms, you need to buy a mycelium, presented in the form of sawdust with mycelium of the fungus (root structure).

To grow mushrooms at home, you will need to use the appropriate mycelium.

Rhizome from fine threads can be bought in specialized organic stores. Often gardeners confuse mycelium with spores. The latter are a kind of mushroom seeds (not seedlings, as in the mycelium). Growing mushrooms at home from spores takes more time and practice.

Mini mushroom box for champignons (video)

The next step is to clean the nutrient medium. Before settling the mycelium on a nutrient medium (if we are talking about straw or sawdust), it is recommended to clean it from microorganisms that can harm it, or compete with the mycelium.

To do this, you need to sterilize it. Then you need to put the straw or sawdust in a heat-resistant container, adding water. Dishes are placed in the microwave or placed on the stove. The water should boil.

This procedure will be able to kill all microorganisms, protecting the soil for mycelium.

Soil sterilization for mushrooms (video)

Additional work

Before planting mycelium on a nutrient medium, it is recommended to heat it b (heat stimulates and greatly accelerates the growth of fungi). Mycelium should be evenly applied to the soil, mixing it with your hands.

The resulting mixture is placed in a pre-prepared container. Dishes with mycelium are placed on an electric pillow (temperature not higher than 200 C). The design is stored in a dark place for 20-23 days.

These conditions well stimulate the growth of mycelium and its distribution in the soil.

After the specified period, the container with the nutrient medium is transferred to a dark and cool room (temperature up to 150 C). It can be a basement, a barn in the warm season, and in winter - a closet or box located in an unheated room at home.

After 2-3 weeks, small mushrooms should appear.

To speed up the growth of small indoor mushrooms, it is recommended to keep them in a cool and dark place. The crop is harvested after the caps are separated from the legs.

Experts do not advise pulling out mushrooms with your hands, as their root system may be damaged or the growth of small organisms may be disturbed. It is recommended to use a sharp knife for harvesting. Mushrooms are cut off at the base of the stem.

The harvested crop can be cooked immediately or stored in the refrigerator for up to 10 days. In this case, a paper bag is used.

Non-traditional breeding methods

You can grow a mushroom at home using non-traditional or alternative methods:

logs of deciduous trees;
coffee grounds;
the use of special devices.

In the first case, birch corks are driven into the logs of deciduous trees, populated with fungal mycelium. These plugs can be purchased at a gardening store.

This technology of growing mushrooms is used for mushrooms, reishi, lion's mane, chanterelles, pearl mushrooms. Principle of operation: it is recommended to find a log from a deciduous, but not aromatic tree (oak, maple, poplar) beforehand.

Before planting, at least 2 weeks must pass so that all the antifungal properties of the tree disappear from the log.

Its length should not exceed 10 cm, and its diameter should not exceed 35 cm. With such dimensions, you will need an average of up to 50 birch plugs. To set them, holes should be made (over the entire area of \u200b\u200bthe log) with a depth of 5 cm. To do this, you need a 5x16 drill.

Holes are made in 10 cm increments. Plugs are hammered into the holes. They must then be sealed with beeswax to protect them from pests and the weather.

If the log is stored indoors, in a garage or basement, then the plugs will not be sealed.

The mycelium preliminarily spreads along the log, and then mushrooms sprout from the cracks. On average, this process takes 12-14 months. This takes into account weather conditions, humidity and ambient temperature.

How to grow an oyster mushroom on a tree (video)

Coffee grounds and specialty sets

Coffee grounds are an ideal breeding ground for some types of mushrooms (oyster mushrooms). It has a lot of nutrients and is ready to be populated with micelles. This is due to its sterility.

Microorganisms are destroyed during the coffee brewing process. For 0.5 kg of micelles, you need 2.5 kg of grounds. A special bag made of geotextile - Grow bag is used as a container for the nutrient medium.

Otherwise, a milk container or an ice cream box with 4 side holes is used.

The next step is to evenly distribute the mycelium in the coffee grounds. The mixture is thoroughly mixed by hand. Then it is laid out in a container, which is recommended to be tightly closed and placed in a dark place (temperature 18-250 C). Shelf life - 20-25 days.

When growing mushrooms, experts recommend watering the soil 1-2 times a day. The indicator of the next stage is the whitening of the soil - this is the uniform growth of mycelium in the thick. Then the container is transferred to a bright room, but to a shaded place.

A 5x5 cm hole is cut out on the box. The soil is watered several times a day. In this case, it is necessary to periodically monitor the soil moisture. At first, the mushrooms will be small, and after 5-7 days the caps will begin to separate from the legs. Harvesting is underway.

Coffee grounds are planted in compost or under the bark (for the germination of new mushrooms).

For gardeners, special kits have been created for growing mushrooms at home, which consist of a plastic bag with a sterilized and inoculated medium (straw or soil). How it works: The package is pre-opened. It is stored in a bright place, but not in direct sunlight. It is recommended to water the medium several times a day.

Some sets are equipped with plastic tents that protect the soil from moisture loss. On average, mushrooms begin to grow within 3-5 days. Using this technology, you can grow champignons, lion's mane, shiitake, oyster mushrooms. Mushrooms begin to germinate within 1-2 weeks. At the end of this process, the soil is transplanted into compost (outdoors).

Gallery: mushrooms at home (15 photos)

Cultivation of white mushrooms as a business with a regular income

"Elite" representatives of the mushroom kingdom are considered the main, but rather rare trophy among lovers of quiet hunting. That is why experts have created and are constantly improving the technology of cultivating these plants at home.

Growing porcini mushrooms as a business is a rather painstaking process, but in the end it brings a good and regular income.

Why is it worth trying?

There are many factors confirming the expediency of developing this type of entrepreneurship:

The mushroom season passes quickly, and the home-grown delicacy can be had all year round;
The rampant pollution of forest areas leads to the fact that mushrooms collected in the natural environment may contain substances harmful to health. At the same time, there are all conditions at home in order to grow an environmentally friendly product;
A small start-up enterprise can be developed as the amount of working capital increases;
White mushrooms do not require daily care, so this activity is easy to combine with other activities.

Growing porcini mushrooms as a business allows you to get an impressive harvest, so it is possible to sell the product not only fresh, but frozen and dry. Pickled delicacies are also very popular.

An old but unforgettable way

Ideas for breeding porcini mushrooms in the backyard appeared before. Say, more than a hundred years ago, the caps of mature mushrooms were placed in wooden tubs, poured with specially collected rainwater and left for a day.

Then the resulting mass had to be mixed until small mushroom pieces appeared and filtered through a large sieve. The resulting liquid was poured over the areas around the trees, collecting a fairly generous harvest a year later.

There is also a faster way to prepare the tincture. To do this, the hats are placed in a bucket, poured with cool water and poured one gram of manganese.

After two hours, 15 teaspoons of sugar diluted in 10 liters of water should be added to the container. After that, the components of the mushrooms are crushed, on the basis of which the material for propagation will be formed.

A mushroom found under an oak or, say, a birch must be planted within the radius of growth of exactly such plants. This condition is important to consider when cultivating mushrooms on a personal plot.

Sowing indoors

In order to have fresh products all year round, the cultivation of porcini mushrooms can be arranged in a specially adapted room. As a rule, old farms, basements of houses, warehouses, small home greenhouses are used for this.

The process begins with the preparation of compost, which includes the following components:

Well-dried chopped straw;
Small sawdust;
Husk from sunflower seeds;
Chalk or ordinary medical plaster;
Natural fertilizer: chicken manure, cow or horse manure.

The prepared mixture is poured with slightly chilled boiling water and infused for two to three weeks, periodically moisturizing and shaking.

The finished compost should be carefully laid out in prepared boxes or barriers, and then mycelium should be added to it. With the help of these thin threads, the process of reproduction takes place. You can buy mycelium mushrooms freely in specialized stores.

industrial way

Large batches of white mushrooms are grown in large greenhouses. Such areas require considerable costs and the use of more sophisticated technologies, but it is such a business that brings the highest and most stable income.

The temperature must be maintained at 8-12 degrees. In winter, if necessary, turn on the stove or heating radiator.

Humidity in the greenhouse should reach at least 90 percent. This problem is solved by installing large containers with water.
Mushrooms like darkness more than light, so natural daylight is enough for them.

Formula preparation

Such a business as growing porcini mushrooms for sale is quite expensive, so many entrepreneurs prepare compost mycelium themselves.

To do this, you need to dig a hole in the area, up to 30 centimeters in size and fill it with a layer of leaves, sawdust, dry grass or tree bark 10 centimeters thick.

The nutrient mixture is covered with manure humus or earth from above, and then the seed substrate is evenly scattered over the entire surface. Next, a layer (3 cm) of the nutrient mixture is laid out, which must be sprinkled with the same amount of garden soil.

The first batch of compost mycelium matures in about a month. Then the crop is harvested every one and a half weeks and can become a source of additional income.

Sales market

Usually porcini mushrooms are in steady demand. However, it is best for manufacturers to find several bulk buyers at once. Restaurants, cafes, canteens take these products in large quantities.

At the vegetable markets, mushrooms will be sold out faster if advertising stands are installed in the places where they are sold. For the same purpose, it is worth distributing test samples to restaurants and supermarkets, accompanying them with printed information about your product.

You can also bet on stores that sell organic products. This brand is getting more and more popular every year.

Watch a very interesting video:

Porcini mushrooms that could not be sold fresh are usually dried or frozen. True, for this, it is necessary to include the purchase of special equipment in your expenses.

How to clean oyster mushrooms? | ServiceYard - the comfort of your home is in your hands

Mushrooms are a very healthy and tasty product. They prepare a wide variety of food - sauces, soups, salads, main dishes. Oyster mushrooms are considered the most popular in eating. They are collected in the forest from tree trunks, and also grown at home on sawdust or sunflower seed husks.

Wash the mushrooms well before cooking. But is it necessary and how to clean oyster mushrooms before cooking? - This is a question that many housewives ask. Of course, in order for the finished dish to be tasty, the products should be pre-processed, inedible parts should be removed.

We will deal with everything in more detail in this article.

How to properly clean oyster mushrooms?

If a huge amount of dirt and debris has not accumulated on the mushrooms, they still have to be washed. A huge number of microbes accumulate under the mushroom cap, which adversely affect the human body.

If you have collected them or bought a large number, then you need to clean the oyster mushrooms as follows:

Soak the mushrooms in cold water.
We leave them in this state for half an hour.
We mix with our hands, we select large debris.
We wash the mushrooms under running water.

The process of processing mushrooms involves not only washing with water, but also cutting off inedible, spoiled parts. The dried areas are cut off with a knife, and the cut site is wiped with a dry cloth.

Step-by-step instructions for cleaning oyster mushrooms

Since this type of mushroom grows only on tree trunks, on old stumps, the risk of contamination is low. But still, you should play it safe and properly clean the oyster mushrooms.

Consider a few simple steps for cleaning oyster mushrooms:

For processing, you will need a sieve or colander, a foam rubber sponge and a knife.
We wipe the leg and cap of the mushroom with a foam rubber sponge, gently cleaning off small debris and dust.
Cut off the contaminated bottom of the stalk and cut off the damaged and dry areas.
Rinse the mushrooms under running cold water, after placing them in a strainer or colander.
Dry the mushrooms on a paper towel.

Following this simple algorithm of actions, you can prepare the mushrooms for cooking in a quality manner.

Boiling - mushrooms are placed in a saucepan with cold water and brought to a boil, adding a little salt to the water. After boiling, keep in this state for 15-30 minutes. Then throw vegetable products into a colander and rinse with cold water.
Boiling - you should place the mushrooms in a container of water and bring them to a boil as quickly as possible. As soon as the water boils, immediately turn off the fire and leave to cool without removing the mushrooms. After cooling, the products are placed in a cloth bag for drying.
Blanching - mushrooms are placed in a sieve and doused with boiling water. After - they are placed for a few seconds in boiling water or held over steam. After such heat treatment, the mushrooms become more durable and do not break. Carrying out this manipulation is typical for salting mushrooms.

Advantages and disadvantages of oyster mushrooms

This type of mushroom contains a lot of useful substances for the human body. That is why they are very often eaten.

Consider the main advantages of this product:

They have a very low calorie content. But if consumed in large quantities, they can satisfy hunger.
They contain minerals such as potassium, iron, calcium and iodine.
Promote the breakdown of fats.
Enriched with vitamins: C, D2, B, E and PP. Thanks to them, the product is very similar to meat.
Remove radioactive substances from the body.
Reduce cholesterol levels.

When preparing such a product, it is definitely recommended to process it, since it contains chitin, which a person cannot digest. In order to remove chitin, mushrooms need to be cut very finely and fried well.

footage

In this article, we have told you about all the ways to clean oyster mushrooms and prepare them for eating. We hope that now you do not have any difficulties with the preparation of the fungus and your dishes have acquired a new pleasant taste and aroma.

How to process porcini mushrooms. How to clean fresh porcini mushrooms at home: video and photo technology of this process

This information will give you the right idea on how to clean the white mushroom at home in such a way that there is as little waste as possible and as much recyclable raw materials as possible. The first thing to remember is that the processing of mushrooms should begin immediately after they are collected in the forest. Before peeling fresh porcini mushrooms, prepare several bowls.

Fill one of them with warm water. Another should be adapted for cutting mushrooms. The third one is for waste.

How to clean a white mushroom cap

Fresh mushrooms are stored for a short time, therefore, within 3-4 hours after picking, they must be processed - sorted and prepared for canning or used for cooking mushroom dishes.

If it is not possible to process the mushrooms right away, transfer them to an enamel bowl without a lid and store in the refrigerator for 1-2 days. At the same time, they should be shaken and shifted as little as possible and picked up carefully so as not to leave dark spots and dents.

Preparation of mushrooms for culinary processing consists in cleaning from debris (adhering blades of grass and insects), removing darkened or damaged areas.

After 10–20 minutes, the caps are already easily washed from adhering grass and leaves. You should not leave the mushrooms in the water for a long time, as they will actively absorb it, which will eventually negatively affect their taste and aroma, and make the hats brittle. Then the mushrooms are washed with clean running water.

Particular attention is paid to washing the lower surface of the mushroom caps, which is spongy or lamellar, and therefore most susceptible to contamination. Then the mushrooms are left in a colander or sieve to drain the liquid. The exception is mushrooms intended for drying and sometimes freezing.

They are only cleaned, but not washed with water, much less soaked.

See how to clean the porcini mushroom in the photo, which shows the whole process step by step.

How to clean white mushroom

The skin from the remaining stump at the cap is scraped off with a knife. In addition, mushrooms are thoroughly cleaned of adhering debris, needles, twigs, particles of earth, and all wormy specimens are discarded. Wormholes are cut out of less wormy ones.

Mushrooms intended for drying are finally cleaned with a wet cloth, and the rest are washed.

How to clean porcini mushrooms before freezing

Washing is the most important preparatory process. The quality of finished products depends on its thoroughness. Therefore, special attention should be paid to washing, taking into account at the same time that a loss of aromatic and soluble solids occurs during prolonged washing. Therefore, the washing time must be limited.

Before peeling porcini mushrooms before freezing, note that if mushrooms are excessively soaked in water, this indicates that they are overgrown or damaged. During the decay process, harmful substances can be formed, such as the poison neurin, as a result of which edible mushrooms can become poisonous.

It is impossible to pull mushrooms out of the ground, because in this case the structure of the mycelium is disturbed, after which the threads of the mushroom mycelium die off and do not bear fruit. Mushrooms must be carefully cut with a knife.

After cutting the mushroom, check if it is wormy. In addition, by cutting the mushrooms with a knife, we reduce the possibility of their contamination with adhering earth.

The collected mushrooms are immediately cleaned of the earth adhering to them, leaves, needles, grass and other debris; remove parts affected by insect larvae. Heavily contaminated lower parts of the legs are cut off.

It is more correct to put the mushrooms in the basket with the hats down - this way they are better preserved.

See how to clean porcini mushrooms before cooking in the photo showing the intricacies of this process.

Cleaning porcini mushrooms before drying.

They discard randomly collected inedible and wormy ones, cut out the damaged parts, separate the caps from the legs, if the skin is easily separated from the pulp, it is removed. Wipe mushrooms with a dry or damp cloth. They don't wash.

After that, thick legs are cut across into circles up to 3 centimeters thick, and thin ones along, into two or four parts.

How to clean porcini mushrooms for freezing

Then we cut off everything superfluous from the mushrooms. We cut large mushrooms into pieces, and leave small ones whole. Then we put the mushrooms in a colander and leave it like that for several hours. Mushrooms must be dry. We put the mushrooms in bags or containers. We freeze and store at a temperature of -18 to -23 ° C.

How to clean porcini mushrooms before frying

Many housewives really like frozen fried mushrooms: they have the same taste and aroma, nutritional and vitamin properties as fresh ones. That is why recently, with the advent of new improved types of refrigerators and freezers, this harvesting method has become very common.

Before frying, you need to know how to clean porcini mushrooms before frying: free from earthy lumps, herbs, in some species remove the legs, rinse several times in cold water, and after completing this, dry it, spreading it out on a towel, preferably in the open air .

Watch how to properly clean porcini mushrooms in the video, which illustrates the whole technology step by step.

Usually, future housewives receive knowledge on how to clean porcini mushrooms from their grandmothers and mothers. And not always the information is correct and reliable. Therefore, we propose to learn how to properly clean porcini mushrooms in accordance with the canons of culinary technology. This information will give you the right idea on how to clean the white mushroom at home in such a way that there is as little waste as possible and as much recyclable raw materials as possible. The first thing to remember is that the processing of mushrooms should begin immediately after they are collected in the forest. Before peeling fresh porcini mushrooms, prepare several bowls. Fill one of them with warm water. Another should be adapted for cutting mushrooms. The third one is for waste.

Fresh mushrooms are stored for a short time, therefore, within 3-4 hours after picking, they must be processed - sorted and prepared for canning or used for cooking mushroom dishes. If it is not possible to process the mushrooms right away, transfer them to an enamel bowl without a lid and store in the refrigerator for 1-2 days. At the same time, they should be shaken and shifted as little as possible and picked up carefully so as not to leave dark spots and dents. Preparation of mushrooms for culinary processing consists in cleaning from debris (adhering blades of grass and insects), removing darkened or damaged areas.

Before cleaning the cap of the porcini mushroom, it is cleaned with a knife with a stainless steel blade or a soft cloth. The cut on the legs is updated by removing the most contaminated part. If the mushrooms from the forest are heavily polluted, they are soaked in water and pressed down with a weight for complete immersion. After 10–20 minutes, the caps are already easily washed from adhering grass and leaves. You should not leave the mushrooms in the water for a long time, as they will actively absorb it, which will eventually negatively affect their taste and aroma, and make the caps brittle. Then the mushrooms are washed with clean running water. Particular attention is paid to washing the lower surface of the mushroom caps, which is spongy or lamellar, and therefore most susceptible to contamination. Then the mushrooms are left in a colander or sieve to drain the liquid. The exception is mushrooms intended for drying and sometimes freezing. They are only cleaned, but not washed with water, much less soaked.

See how to clean the porcini mushroom in the photo, which shows the whole process step by step.

How to clean white mushroom

An important step is sorting and cleaning. For pickling in a hermetically sealed container, only a mushroom cap is taken.

Porcini mushrooms intended for canning in hermetically sealed containers are also sorted by color or by place of growth: spruce, pine, oak, birch mushrooms. In accordance with the distribution by variety, the leg is also cut. The skin from the remaining stump at the cap is scraped off with a knife. In addition, mushrooms are thoroughly cleaned of adhering debris, needles, twigs, particles of earth, and all wormy specimens are discarded. Wormholes are cut out of less wormy ones. Mushrooms intended for drying are finally cleaned with a wet cloth, and the rest are washed.

How to clean porcini mushrooms before freezing

You can wash the mushrooms well without loss for 10 minutes, while changing the water several times. It is best to wash the mushrooms in running and continuously changing water, especially with a pressure jet. Before peeling porcini mushrooms before freezing, note that if mushrooms are excessively soaked in water, this indicates that they are overgrown or damaged. During the decay process, harmful substances can be formed, such as the poison neurin, as a result of which edible mushrooms can become poisonous. It is impossible to pull mushrooms out of the ground, because in this case the structure of the mycelium is disturbed, after which the threads of the mushroom mycelium die off and do not bear fruit. Mushrooms must be carefully cut with a knife.

After cutting the mushroom, check if it is wormy. In addition, by cutting the mushrooms with a knife, we reduce the possibility of their contamination with adhering earth. The collected mushrooms are immediately cleaned of the earth adhering to them, leaves, needles, grass and other debris; remove parts affected by insect larvae. Heavily contaminated lower parts of the legs are cut off. It is more correct to put the mushrooms in the basket with the hats down - this way they are better preserved.

See how to clean porcini mushrooms before cooking in the photo showing the intricacies of this process.

Cleaning porcini mushrooms before drying.

Drying is one of the simplest mushroom processing methods. Ceps (porcini mushrooms) are most suitable for drying. Mushrooms are carefully examined, cleaned with a knife from moss, leaves, needles and other forest debris. They discard randomly collected inedible and wormy ones, cut out the damaged parts, separate the caps from the legs, if the skin is easily separated from the pulp, it is removed. Wipe mushrooms with a dry or damp cloth. They don't wash. After that, thick legs are cut across into circles up to 3 centimeters thick, and thin ones along, into two or four parts.

Porcini mushrooms (we will consider how to clean such an ingredient a little further) are an edible and very tasty product that is appreciated and loved by absolutely all cooks. It is worth noting that mushrooms ripen in a temperate climate from the third decade of June to the end of September. You can find them in coniferous as well as deciduous forests under trees of such species as spruce, pine, oak and birch.

However, due to their smooth surface, algae and fungi are only superficial. This provides the optimal precondition for professional removal. Due to the age of the façade façades, the façade is mostly covered with algae and fungus. However, in most cases, the subsoil itself is in perfect condition.

Simply cleaning facades with water and high pressure is not recommended as you need too much pressure to remove the infestation. This may lead to ablation of the coating. With our algae removal method, we can thoroughly wash the infestation with a suitable pre-treatment and prevent its sustainable development. With the free area of the sample, the expected result can be estimated in advance.

Many lovers of this product often have a question about how to properly clean porcini mushrooms. There is a lot of practical advice on this. To understand them, we decided to bring to your attention detailed instructions for such a difficult procedure.

how to clean while collecting in the forest

The mistake of most mushroom pickers is that while walking along they randomly pick mushrooms and quickly put them in baskets along with all the foliage, dried grass and other dirt on the hats. Of course, such a collection saves time and allows you to instantly fill the baskets. But at home, this speed makes itself felt, since you still have to clean the white mushrooms.

Removing algae from facades is a complex issue. Algae and fungi now attack facades faster than before due to the thick insulation. At night, condensation fills the facade. Of course, besides the condensation water, other factors contribute to the formation of algae. This large object was heavily infested with algae and fungi. The wall plugs are clearly visible. In this case, the dowels were not sunk, resulting in a thermal bridge. The façade dries out faster in places where it has been dug. The especially wet side showed a pronounced green algae attack.

Thus, after cutting the mushrooms from their hats, you should carefully remove all the garbage, and then do the same with thick legs. There is no doubt that such a thorough, and most importantly, clean collection will be very slow, but it will significantly reduce your precious cleaning time in your own kitchen. After all, it is better to stay longer in the fresh air in the forest than at home at the sink or table.

And that's without the usual new coating. The early attack of algae on facades is a growing problem of our time. These unsightly discolorations usually occur on thermally insulated house facades. But churches and other historic buildings may also be affected.

The church tower in the municipality of Grossglobnitz has been exposed to strong red algae for about 10 years. It settled mainly on the weather of about 25 meters. Once infected, the vegetation is not released without professional help. Since it was necessary to preserve the historical appearance of the church and its annexes, the traditional new painting was excluded. The plaster must remain visible.

Whites at home

Surprisingly, if you collect mushrooms in the forest correctly, then you practically do not need to clean them at home. After all, all the dirt, grass and foliage will be missing in your basket. However, you still have to wash such mushrooms. To do this, they should be placed in a colander, and then turn on cool water and rinse each mushroom in turn. At the same time, it is recommended to cut the mushrooms and carefully look at whether they have wormholes or not. If you see holes or insect bites, then it is better to get rid of them by cutting them off with a sharp knife. Next, mushrooms should be shaken, and only then proceed to heat treatment.

The Linz-based company removes algae and fungi without a new coating. The treated surface remains permanently algae-free with the final disinfectant coating. Because no scaffolding is needed for the treatment, this method is also extremely economical. The work required several days to remove the attack of the stubborn red algae. With the help of artisans and telescopes, the algae approached the collar. The result of the treatment can be seen.

In the case of algae removal, great attention must be paid to sustainability. Until now, algae removal has been carried out exclusively with water and high pressure. The results obtained were usually unsatisfactory. Due to the lack of protection, the façade is planted again after about 6-12 months.

White mushrooms: how to clean a very dirty product

If in the forest you are too lazy to get rid of excess dirt, then at home you should especially try to remove it. To do this, mushrooms must be put in a saucepan, pour cold water, and then take out one mushroom and clean it under a cool stream using a special brush. Such a device can be purchased at any hardware store. It costs a penny, but it always helps out when you need to quickly clean the mushrooms from dirt.

Simply cleaning the façade with water only clears the top algae growth. Thus, the algae strain is not killed by porosity. In addition, the facade remains unprotected. Subsequently, only the dead infestation is washed away. After that, we put on the protection of the facade.

Here again we give the façade the necessary protection against new growth. We have tried and tested many products on the market. However, none of these products had the near-cleansing effect or long-term effect that we wanted. Algae cultures are constantly monitored on test facades. Based on these ratings, we are able to offer you one of the most sustainable algae protection available, as well as a 5-year warranty against new debris.

By the way, if you could not buy such a brush in advance, then it is recommended to use a regular toothbrush instead (you can use an old or new one), but always with soft bristles.

Now you know how to clean porcini mushrooms in the forest and at home, which can always come in handy, especially in the summer-autumn season.

This question is one of the most common questions we face in our daily work. Are these discolourations a purely optical defect or can they damage the façade? To answer this question, we must distinguish between algae and fungal attacks. If algae has settled on the facade, they usually only "superficially" clad the facade and do not harm the plaster structure at first. However, if it is already a fungal attack that usually occurs after that, things look different.

Are mushrooms on the facade harmful?

The fungus can seep into the plaster and attack the substance. With the naked eye, you usually cannot distinguish between algae and fungi. Experts are still unanimous on this issue as it is the subject of research. Mushrooms on the facades, of course, also resemble the shape in the interior, since the reason for the growth is also the moisture of the surface. Whether these spores can enter the interior through open windows is not yet known.

Important task

Early algae and pilgrimage are a companion for thermal insulation and cannot be prevented. Once infected, microbial invasion becomes impossible without professional help. The sooner, however, algae and fungi are removed from the façade, the less the risk of damage to the façade.

Also in Gaflenz, the church was again freed from algae. Previously, the church was heavily infested with red algae. Since our process is completely non-existent, these costs have also been avoided. The advantage over the new layer is obvious in such subjects. By simply removing the algae, the original appearance of this church has been restored and preserved. We thank you for the good cooperation of all parties involved.

noble boletus

We would like to thank all stakeholders for the good cooperation. Black discoloration over numerous windows. But where do these predominantly black spots come from? It is often thought to be the soot of a live fire. The reason, however, is quite different.

Algae and fungi such as wet

Many people now use continuous ventilation. Either in the kitchen, and in the bedroom, or in the toilet. The window, which always tilts, must provide cooling inside the room. This also works great, however, the warm air flows out through the always dug-in window and rises directly onto the outer façade. Especially in cool seasons, condensed water forms here. An ideal nutrient for algae and fungi is produced. Often these are even molds.

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

This phenomenon is also observed more and more often with ventilation pipes or air conditioners that have been installed directly on the façade. However, our method can also be used in these cases. Black discoloration usually looks worse than it really is. Thus, in these cases, we can also ensure that the façades are free of algae.

Ventilation instead of tipping. Air your living room several times a day with the windows wide open - but only for a short time. This way you can at least prevent unsightly discoloration of your windows in the long run.

The first stage: we leave the garbage in the homeland of the fungus

Peeling mushrooms is easier than you think

Rub the mushrooms thoroughly enough with a soft kitchen brush or a piece of kitchen paper. In this way, soil and substrate residues are removed without undue waste from the fungus. White mushrooms -. Then use a kitchen knife to remove the soft pressure points and dry stem end, the rest is perfect for consumption.

We can leave the cuttings right where they fell - this will not cause any harm to the forest (unlike plastic and pieces of paper!) Still organic.

Home cleaning: getting rid of excess

What happens when you wash mushrooms?

If the whole mushroom is dirty, it should be sorted. It is too old and no longer suitable for consumption. Another sign of old mushrooms is when the hats are no longer closed and they are slightly bent outwards. Mushrooms should not be washed under any circumstances, otherwise they will absorb water and taste bland and dirty.

If the mushrooms are heavily soiled, you can clean them in water mixed with flour. Carefully move the mushrooms with both hands. Flour rubs coarse dirt like sandpaper. Since flour is used to slowly draw the mushrooms out with water, but the process is not completely prevented.

Clean chanterelles in 5 steps

This is of course due to the fact that they are not available all year round, but are only seasonal from July or even later for only a short time. But before you can process them, the larvae must be cleaned. To properly clean your mushrooms, simply follow these steps so you don't get bitten at the end. Whether you are gathering yourself or bought the mushrooms yourself, you must clean the chanterelles, cut off the style of the chanterelles first with a small kitchen knife. Don't spend too much.

Since chanterelles are very sensitive, it is best if you are cleaning chanterelles to lightly remove light dirt with a brush. If the chanterelles are heavily polluted, water must be produced. Take a bowl of cold water and submerge the chanterelles with a sieve. One of our chefs also gave me a trick with flour, which is used in large quantities and in kitchens. To clean floured chanterelles, simply apply some flour to the mushrooms and then submerge them in water. The soil is bound with flour and then falls down in a water bath.

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

How not to be

Decided to seriously figure out how to clean porcini mushrooms? The photo below will help you understand what certainly should not happen:

After the water bath, place the chanterelles on a paper towel or kitchen towel to wipe off the water immediately. Now the chanterelles are clean and ready for further processing. If you are looking for a little fox, you should look in our native foliage and coniferous forests on mossy paths and near cotton roots. Chanterelle especially likes symbiosis with spruce and red beech, but also with oaks, pines and spruces, he feels comfortable. The small yellow fungus, also known as the egg swallow, is often in company and therefore often found in nests.

Bath procedures

Finding such a nest, each mushroom picking makes the heart beat faster. Since the chanterelle must also fight for its existence, it is especially important not to pull out the fungus with the root, but to carefully cut it out. Therefore, it can recover and grow again. A clean fridge doesn't have to be a science! Actually no, but in fact the refrigerator is often wrong. Dirty rags bring bacteria into the fridge, and the wrong detergents contain toxins that can be passed on to food. You can keep your refrigerator hygienic with simple household appliances.

If your loved ones are mushroom pickers, then you have watched them clean the catch from their quiet hunt. And when you need it, do the same. But is what you know about peeling porcini mushrooms true? Proper processing is more than half the success in preparing 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 in the plate, and not in the trash.

How to collect porcini mushrooms

When picking porcini mushrooms, cut off the stem with a knife. This will prevent sand and earth pollution, which means that the product quality will be high. In addition, mushroom pickers twisting the mushroom out of the ground damage the mycelium, and this can negatively affect the next season's yield.

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, dirty or broken, bitten, the fungus may not be edible when you are about to process it. Even one spoiled copy in a basket can ruin everything you have collected!

Process your prey in the first 3-4 hours, otherwise all your search and collection efforts will go down the drain. Read on for how to clean mushrooms. First of all, sort your catch by type - what is suitable for canning, drying, and what is 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 basin for waste.

In order for the mushrooms to be preserved, do not expose them to unnecessary mechanical damage, take them carefully, dark spots form on the fruiting body from unnecessary touches and squeezing, and spoilage accelerates.

First of all, boletus mushrooms are cleaned of forest debris, particles of earth, and damaged areas are cleaned. Contaminated areas can be wiped with a damp cloth or brushed. 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 garbage and dirt on the mushrooms, they should be soaked in water to soak for 20 minutes, no more. Press the mushrooms down by placing a lid or plate on top to submerge them completely in the water.
Slightly soaked foliage is easily separated from wet hats and legs. Be careful not to let the mushrooms sit in the water for too long or they will absorb the water like a sponge and lose their flavor. If the product is intended for drying or frying, they must not be soaked. Stubborn dust and dirt can be washed off with running cool water. Pay attention to the state of the porous layer under the cap of the porcini mushroom, it can be contaminated with particles of earth, sand and dust. This is unacceptable during conservation, as any contamination can cause poisoning.
Washed mushrooms should be allowed to dry. For drying, select such specimens that are the least contaminated; they cannot be washed and soaked.

Cleaning methods

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

If you notice the larvae, you need to 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.

Processing mushrooms before drying

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

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

Preparation for frying

A 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 subjected to dry cleaning only.

If the fruits are dusty or contaminated with sand and earth particles, wrap them in a damp cloth and shake lightly.

Redheads are often called aspen mushrooms for their bright red hat. 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. Aspen mushrooms are 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 carefully check them for worms. Clean damaged areas. If redheads are intended for direct use as food, place them in a saline solution. To dry the product, wrap the redheads with a damp cloth and shake to remove dust and dirt.

Oilers: the nuances of cleaning

Oiler is a medium-sized, common species, tasty and appreciated by mushroom pickers. But he has a feature, because of which he was called a butter dish. It is a slippery, slimy cap. Not everyone likes it, mainly when processing the skin is peeled off. Many inexperienced mushroom pickers have a question about how to clean and cook butter mushrooms, how to remove a film from them. To make it easier to remove, the oil is poured over with boiling water. The rest is cleaned as usual, forest debris is removed and placed in a saline solution for several minutes to remove worms and larvae.

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

Source: mukhomor.com

Mushrooms, regardless of species, are perishable products. After collection, they can be stored for 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.

Pre-cleaning in the forest

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

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

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

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

Cleaning porcini mushrooms at home

In order to clean porcini mushrooms at home, you will need a small sharp knife, a colander, cloth or paper napkins.

The cleaning process is as follows:

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

When you plan to start cooking porcini mushrooms immediately after cleaning, it is not necessary to dry them.

Mushrooms collected for drying should not 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 mushroom caps

White mushrooms are quite large. Unlike butter or champignons, the mushroom cap is velvety, smooth and does not have a sticky film. But sometimes spots, stains, damage appear on it.

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

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

These were the basic tips on how to clean porcini mushrooms. Further, it remains only to cook them in the chosen way and enjoy the excellent taste. Mushroom 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 more from mushrooms, we adhere to the following rules:

We start cleaning as soon as we get home. This will prevent the spread of 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.

Methods for cleaning mushrooms depend on their species, therefore, before starting work, we sort them by variety. Unknown and dubious species are discarded.
Dry mushrooms are easier to clean. Therefore, we do not wet and do not wash them before cleansing, otherwise they will slip out, and some will even become heavy, loose and begin to fall apart. In addition, most representatives of the mushroom kingdom lose their taste when they get wet.

After the mushrooms are sorted and sorted by type, we proceed to their purification. 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 the mushroom cap is affected by them, we throw it away). Next, wipe them with a damp cloth or quickly rinse through a colander and dry.

On a note!

Mushrooms intended for drying are not washed.

How to clean different types of mushrooms

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

When cleaning porcini mushrooms, wipe the hat with a moistened sponge, cut off the lower edge of the stem to remove earth and other dirt. We also look at the cut - if there are any traces of worms. Carefully remove the stuck soil with a knife. Rinse through a colander and dry.

Valui (calves)

Valui is classified as an inedible mushroom because of its bitter juice. But after getting rid of bitterness, they are used for pickling and salting. We thoroughly wash them and clean them of dirt, sand and debris. We inspect for damage and the presence of pests, remove doubtful areas. Discard severely affected and old mushrooms. Next, fill them with water and cover with a light oppression so that they are completely covered with water, but at the same time they are not crushed. 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 sprout 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 stem and a tasteless hat, so we don’t use them for cooking and throw them away. Separate from each other, cut off the lower part of the legs and dark areas. We wash with water.

Milk mushrooms and mushrooms

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

On a note!

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

We clean the remnants 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. We thoroughly wash the mushrooms from sand and dirt and cut off 1/3 of the legs with a knife.

Oilers

It is recommended to use gloves while cleaning oil, as they get very dirty. With the tip of a knife, we hook the film at the edge of the cap and pull it together. Otherwise, during heat treatment, it will become slippery, hard and bitter, which will spoil the taste of the dish. Next, remove the remaining dirt and cut in half, checking for worms. We do not soak the mushrooms, as they strongly absorb moisture and lose their taste.

Honey mushrooms

Honey mushrooms are cleaned quite simply. We cut off the hard 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

Cleaning the boletus and boletus, first we separate the leg from the cap. Gently scrape off the top layer of the leg with a knife and rinse. Wipe the caps with a damp sponge, cut in half and check for worms. We remove the spongy part, since it is difficult for our body to digest and, moreover, it becomes slimy when cooked.

Russula

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

Important!

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

Champignon

Mushrooms are not recommended to wet and rinse 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, pry it from the edge with a knife and remove towards the center. Carefully remove the dirt with a knife and cut off the weathered parts.

To clean mushrooms faster, you need to consider some of the nuances:

We remove forest debris from mushrooms during their collection, this will reduce the time of cleaning their house.
With butter, it is much more convenient to remove the film if you lubricate your hands, knife and hats with sunflower oil. So, it will not tear and will be removed very quickly.
During processing, 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 please not only family members, but also guests who cannot resist the temptation to enjoy a delicious, fragrant and mouth-watering dish.

Subscribe to our channel in Yandex.Zen! Click "Subscribe to the channel" to read Hozsekretiki.ru in the Yandex feed

Source: www.hozsekretiki.ru

Boletus is called the real king of the forest, because it has a pronounced smell, an 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 earth, needles or leaves immediately in the forest, directly at the time of collection. This will make things easier for you when you get home. In fact, cleaning mushrooms is not particularly difficult, because they are large, with a fleshy leg and a large hat, from which it is easy to remove dirt (Figure 1).

To thoroughly clean your crop, prepare a knife, large bowl, and paper towels ahead of time. You will also need an old rosary.

White purge looks like this:

First, we clean the surface of large particles of debris: adhering leaves, pine needles or remnants of the earth.
Mushroom mushrooms are quickly washed under running water and put in a colander to glass the water. It is important that washing is not practiced if mushrooms are intended for drying.
Cut off the bottom of the leg with a sharp knife. So you remove particles of earth and dust from the surface.
Gently wipe the hat and leg with a paper or cloth towel. This will help remove water droplets or dust particles that may have remained after washing.
Next, you can rub the pulp with a toothbrush. It will help remove damaged pulp and even the smallest particles of debris.

Figure 1. Boletus cleaning

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 harvesting in the forest

"Silent hunting" is an activity that does not tolerate haste. If you are already lucky enough to stumble upon a large family of mushrooms, you should 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 hats from large debris. So you will greatly facilitate the work of returning home.

After cutting, carefully inspect the mushroom. It should not have rotten pulp. If everything is in order with the boletus, proceed with the preliminary cleaning. First you need to cut off the bottom of the leg to check if there are any worms in the pulp. If you find only one passage left by insects, you can simply cut it out and put the fungus in a basket. But, if there are two or more such moves, it is better to throw out the boletus.

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

After that, you can simply remove large debris from the legs and hat. Ideally, this is best done with an old soft-bristled toothbrush, but most mushroom pickers prefer to remove leaves and needles simply by hand, and do the final cleaning at home.

How to clean white mushroom at home

When you come from the forest, you should immediately start cleaning, because over time they lose their elasticity and their taste.

If you have already pre-cleaned the mushrooms in the forest, all you have to do is go over them with a brush or a damp towel, depending on what treatment you will be subjecting the crop to. For example, if you are going to fry, boil or pickle mushrooms, you need to not only clean them, but also rinse them thoroughly. But mushrooms cannot be washed before drying, because due to excess moisture they will not dry properly.

Further manipulations with the harvest also depend on how you plan to cook. So, for heat treatment and freezing, it is necessary to clean both the hat and the leg, and large specimens must be cut into pieces of approximately the same size.

How to clean a white mushroom cap

Mushrooms spoil very quickly, so they must be processed within 3-4 hours after harvest. If you were unable to clean and prepare them for processing, simply transfer the crop to an enameled container and refrigerate without covering with a lid. So mushrooms can be stored for another 1-2 days, but they cannot be shaken or constantly shifted, as this can damage the delicate pulp (Figure 2).

Figure 2. Cleaning the hats

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

If you do not plan to dry the mushrooms, you can rinse them under running water. This will remove the remnants of dust and debris not only from the hat, but also from the legs. It is especially necessary to rinse the inside of the hat, since it is here that the most dust and debris accumulate.

Do I need to clean the leg of porcini mushrooms

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

Figure 3. Removing debris from the legs

Next, you need to slightly scrape the pulp of the leg. The movements should be light, as the main purpose of such peeling is simply to remove the skin without damaging the flesh. After that, just wipe the crop with a damp towel or rinse under running water if you do not plan to dry the mushrooms. At the final stage, the crop must be put in a colander and allowed to drain the remaining water.

How to clean porcini mushrooms before frying

Regardless of the amount of the harvest, 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 mushrooms for frying

In fact, cleaning mushrooms before frying is no different from preparing mushrooms 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 the 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, mushrooms should be washed several times in running water. If you suspect that worms may have remained in the pulp, soak the mushrooms briefly in salted water. All insects will crawl out and it will be enough for you to re-rinse them under running water, cut into arbitrary pieces and start frying.

How to wash and clean porcini mushrooms for freezing

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

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

Next, we take out the mushrooms from salt water, rinse thoroughly and put them in a colander. To make the frozen billet truly tasty and fragrant, 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 best cut into several parts.

Figure 5. Preparing porcini mushrooms for freezing

If you want to make a preparation that will be almost ready to eat after defrosting, it is better to cut the mushrooms into small pieces, lightly boil them in water and arrange them in portioned bags or containers. As a result, you will get a ready-made blank that will help you cook delicious fried mushrooms at any time of the year.

In the process of drying, pickling, freezing or salting, it is advisable to sort mushrooms by size, since small specimens are cooked much faster than large ones. Very large specimens are usually cut into one or more pieces. 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 mushrooms

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

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

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