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

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

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

Cleaning whites is a must and should be taken seriously.

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

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

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

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

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

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

Cleaning porcini mushrooms at home

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

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

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

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

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

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

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

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

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

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

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

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

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

Slicing mushrooms and heat treatment

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

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

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

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

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

Cooking options for porcini mushrooms

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

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

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

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

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

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

Mushroom mushrooms are a true decoration of a mushroom basket and a source of justified pride for the picker. The light, fragrant pulp of porcini mushrooms, which does not change color during heat treatment, has excellent taste, contains a lot of protein and biologically important trace elements. In order for these forest trophies to have maximum nutritional value and appetizing appearance, you need to know how to clean porcini mushrooms carefully and correctly. It is best to prepare for this before going on a “quiet hunt” and clean the collected mushrooms right in the forest.

Before a mushroom trip, you need to stock up on a knife, a small brush and, if you plan to collect for drying, a soft cloth or paper towel.

A large mature porcini mushroom immediately attracts attention and is especially pleasing to the eye. However, if the leg of such a handsome man is thoroughly eaten away by worms, the flesh has become loose, and the tubular layer of the cap has acquired a dark green color, it is unsuitable for collection. It is better to look for young strong relatives nearby - after all, mushrooms usually grow in families.

When collecting porcini mushrooms, they must be carefully unscrewed (cutting off, you will leave a fairly large part of the stem in the forest substrate) and immediately thoroughly clean them from forest debris - needles, fallen leaves and moss. Particular attention should be paid to the stem and its base, since it is here that lumps of soil accumulate, in which dangerous bacteria nest.

Contaminated places need to be scraped off or cut off, and also checked for wormholes in the leg. If there are few passages in the dense pulp, the affected areas must be immediately cut out so that the mushroom worms do not continue their feast and move to other mushrooms as they are collected.

Then the fruiting bodies are cleaned with a stocked brush. Porcini mushrooms intended for drying, after the initial forest processing, will need to be further cleaned by wiping with a cloth or paper towel. As a result, the most time-consuming part of the processing of porcini mushrooms turns out to be done in the forest.

How to properly clean these mushrooms

If mushrooms are brought already peeled, it remains to carefully sort them out and clean them a little, eliminating the remaining errors. In the event that the primary processing has not been carried out in advance, you will have to do it at home, and no later than 5 hours after harvesting - discard old mushrooms eaten by worms, remove areas of pulp with small wormholes, shake off forest litter, scrape off soil pollution.

Further processing depends on what dish or preparation the forest production is intended for. Consider how to properly clean mushrooms with different cooking methods:

• for soup, fruiting bodies will need to be cut so that everything that goes into the pan is approximately the same size - then the pieces will boil evenly and ripen at the same time. The mushroom dressing prepared in this way is washed under running water and loaded into a saucepan with boiling water, which will turn into a rich broth with a magical aroma;
• for frying, mushrooms are also cut evenly and, if they are perfectly cleaned without rinsing, they are sent to a pan with heated vegetable oil. If there are still doubts about the quality of cleaning, chopped mushrooms are washed quickly so that they do not have time to absorb a lot of water. Then they dry it on a paper or regular towel and start frying;
• for pickling, in which it is especially important to completely remove the slightest traces of forest soil, the legs are treated especially carefully, scraping and brushing them under a stream of cool water. Well-peeled fruiting bodies are cut if necessary, washed and marinated according to the chosen recipe;
• for freezing mushrooms, after a thorough primary cleaning, they only wipe it with a soft and slightly damp cloth. Excess water increases the weight and volume of the frozen workpiece, and also worsens its taste;
• for drying, well-cleaned fruit bodies are only rubbed, but in no case washed - moisture easily saturates the porous pulp, but leaves it with difficulty, so that the prepared raw material will deteriorate and not dry. Peeled fruit bodies, wiped with a soft cloth, are cut into layers about a centimeter thick and, under suitable conditions, dried until tender.

The texture of the legs and caps of porcini mushrooms varies markedly - the legs, as a rule, are denser and tougher. Therefore, when cleaning, the leg and hat parts are often separated, and then they are prepared separately.

If porcini mushrooms are harvested shortly after rain and are heavily soiled, they are briefly soaked in salted cold water and then washed. They do the same if a few wormholes still remain in the pulp. Soaked and then washed mushrooms can be used without hesitation for boiling and pickling, they are less suitable for frying, and they definitely should not be frozen and dried.

Porcini mushrooms are not without reason considered a particularly valuable mushroom raw material - in their multicomponent composition, in addition to aromatic and nutritious ingredients, there are substances with antitumor and tonic properties. The safety of unique biological complexes largely depends on the thorough, correct and timely cleaning of porcini mushrooms before cooking.

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

At first glance, cleaning does not present any particular difficulties, because it is enough just to scrape the leg and hat 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 the basic information regarding cleaning mushrooms in the forest and at home before cooking.

How to clean porcini mushrooms

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 cap, 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:

1. First, we clean the surface of large particles of debris: adhering leaves, pine needles or remnants of the earth.
2. 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.
3. Cut off the bottom of the leg with a sharp knife. So you remove particles of earth and dust from the surface.
4. 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.
5. Next, you can rub the pulp with a toothbrush. It will help remove damaged pulp and even the smallest particles of debris.

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, you will only have to 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).

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).

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).

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.

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).

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.

How to properly clean porcini mushrooms before cooking

White mushroom (boletus) is one of the most delicious and fragrant. Therefore, every housewife happily prepares dishes from porcini mushrooms, dries them for the winter, freezes and rolls them up. It is very important to process and clean the porcini mushrooms as soon as possible after harvest. The ideal option is to do this within the first 5 hours, and in extreme cases - within the first day.

If you have collected or purchased a large number of mushrooms, then while you are processing one part of the mushrooms, the other can be put in a bowl, covered with a wet towel and sent to the bottom shelf of the refrigerator. Ceps are not recommended to be stored for longer than a day, so they must be cleaned and processed as soon as possible.

At home, cleaning porcini mushrooms is quite simple and quick. If you take mushroom picking responsibly in the forest and every time, before putting the next mushroom find in the basket, shake off the needles, debris, grass from the mushroom and cut off the bottom of the mushroom, and clean up the dirt and moss, then mushroom cleaning at home will be much faster.

If you are going to dry peeled porcini mushrooms in the future, then after cleaning do not wash them, but just wipe them well with a dry sponge or brush. If you cook them, then after cleaning, rinse the mushrooms well in water.

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.

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.

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 surface moisture. Whether these spores can enter the interior through open windows is not yet known.

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.

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.

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.

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

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.

Peeling mushrooms is easier than you think

Rub the mushrooms fairly thoroughly 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 the dry end of the rod, 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

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.

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.

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.

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:

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.

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

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.

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.

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 should be noted that mushrooms ...