You will need
- - face cloth;
- - kitchen towel;
- - deep bowl;
- - flour;
- - the knife.
Before cleaning fresh mushrooms, carefully inspect them. Discovered instances of rotten food should not eat. Then using a damp Terry cloth or an ordinary kitchen sponge to gently swipe with mushrooms adhering dirt and pieces of soil. If the mushrooms are small and relatively clean, quite gently rubbed their heads against each other. Then use a sharp knife to refresh your cut on the leg. With mushrooms that had been stored for a long time, remove all dry and wilted places, so that they did not spoil the taste of your meals.
Then soak the mushrooms for a few seconds under running cold water. Rinse them for a longer time is not necessary, because the mushrooms can absorb the excess moisture and will lose its appearance and unique mushroom flavor.
If the mushrooms are very dirty and the sand is hard-to-reach places, try to clear them in the following manner. Take a deep bowl with cool water and sprinkle a little bit flour. Mix it with water. Lower the mushrooms into the water and hold them there for a while. The flour will help to get rid of some of the most remote parts of the debris.
Thin skin on the hat, skirt and a dark plate with mushrooms to remove optional. They are completely safe and edible. However, many Housewives prefer to get rid of these parts so that they do not spoil the appearance of the dish.
Washed mushrooms lay out on a kitchen towel and let them dry. Now you can slice them thin slices or quartered. Cut the mushrooms need a sharp knife, starting from the legs. Cleaned mushrooms cannot be stored for a long time. If you are not able to cook them immediately, place the mushrooms in a closed plastic or glass container and keep in the refrigerator for days.
Advice 2: How to clean mushrooms
Champignon is one of the few varieties of mushrooms that successfully lend themselves to cultivation. This is due to their safety and simplicity. Mushrooms can be eaten raw, but clean them before use is still necessary.
Small mushrooms the size of about a few centimeters do not need a complex processing. Take a normal brush and Ammonite every mushroom from residues of adhering earth. Take a sharp knife and then update the slice on the leg. Cut the mushrooms into several pieces of the desired size, but you can leave them intact. Peel the mushrooms very thin, so remove it makes no sense.If you got the mushrooms from four inches or more, then that is another matter. The cap of these mushrooms are covered with a thin skin, which it softens by heat treatment, so remove it. But first, Ammonite each mushroom from adhering soil. Then take a sharp knife and hook them to the skin at the edges of the cap, and then pull it to the center of the mushroom. The end of the Stipe is cut off. Remove the skirt from the leg of a mushroom. But you can leave it, because it is edible and does not pose a risk, but from an aesthetic point of view it is better to remove, to avoid Association with poisonous mushrooms. For this reason, can remove brown gills, which are at the bottom of the cap of the mushroom. But that they give the mushroom its unique mushroom flavor, so decide for yourself what is important to you.It is known that the mushrooms, like a sponge that absorbs water, so around mushrooms being hotly debated. Carefully wash some mushrooms, because he had contact with the ground and soaked, others prefer just to shake off the earth, without washing with water. Take the mushrooms and place them under running water, quickly rinse them, Pat dry with kitchen towel. So you rid them of dirt and will not get a chance to soak.The longer the mushrooms have been in the refrigerator, the more you will need to cut the dried mushroom tissue, because of sluggish dried the fabric will not be delicious in any method of cooking. Use only proven fresh mushrooms to avoid poisoning.
Advice 3: How to clean mushrooms
Many pickers admit that if they get great pleasure from Hiking in the woods and most mushroom hunting, cleaning mushrooms is not a very pleasant procedure. Some mushrooms wash and prepare for processing accounts for almost longer than collecting. In this respect, the white mushroom is a pleasant exception.
General rules for collecting mushrooms and preparing them for processing
A sense of excitement, familiar to every mushroom, does not allow you to lose a lot of time to sort of mushrooms in their collection. But still, try before sending each mushroom in a currant, to pre-clean it, this will save time during subsequent processing at home. Brush off or remove by hand the forest debris from a hat: needles, moss, small branches, leaves. If you see that part of the mushroom has already started to feast on worms, cut it off, so they did not continue to grind this mushroom while walking in the woods with a basket. If multiple moves done by these gluttons, and will remain, that's okay, upon further processing, all worms will be expelled. To sort the good from the bad mushrooms and their primary treatment you can and at rest.
At home, when you bring your "catch", mushrooms again, you should sort out. Typically, each type of mushroom has its own taste characteristics, can be processed by its technology, so the sorting process is required. Fingering mushrooms and sorting them by species, at the same time separate the mushrooms that will be used immediately and those that will be recycled. Expanding mushrooms pile in, start brushing them.
The best way to fully preserve all the useful properties of the mushrooms – this is a cold pickling.
How to clean mushrooms
The white mushroom has its own characteristics, it is most often dried, salted or pickled, and thus in the food consumed together with a leg. Naturally, the mushrooms are intended for drying, it is better not to wash. Anyway, you need to soak the mushrooms in water – it only washes the of them nutrients. But the white fungus is good for the fact that, as a rule, it grows on dry Sunny areas, so the dirt on it is very rare, it only required thorough cleaning. A sharp small knife and cut from the legs contaminated, softened, or damaged areas, they also scrape off the debris that stuck to the cap. Mushrooms, designed for drying, cut into small pieces, approximately the same size so they all dry evenly.
When cutting, separate the cap from the legs, the legs cut into slices, and hats for four to six equal parts.
If you want to pickle or marinate mushrooms, after the dry cleaning they can be quickly washed in cold water, if necessary, using a soft toothbrush to clean the debris or dirt. Remember that mushrooms do not require pre-heat treatment: – put into a frying pan and fry.