Forest mushrooms sort by size into small, medium and large for better handling. Small mushrooms are processed as a whole, average can be divided into a hat and a leg, and large cut pieces. The lower part of the leg of a mushroom clean off the ground and cut the root of the fungus to the pulp of the leg. Wormy seats are also trimmed. If required, the hat also peeled off the skin. Also clean slightly damp towel you can easily clean off dirt from the mushrooms.
Mushrooms should be thoroughly washed under running water, not soaking, so they do not absorb water and does not become tasteless. If the mushrooms are too small, you do not need to clean each mushroom separately, just rinse them in a colander under the tap, lightly fingering hand. Then pour it on a dry towel, dry with a cloth. For longer storage, mushrooms (cultivated as grown, and ordinary forest) are recommended to be washed in water with vinegar and citric acid. Enough 1 spoon of vinegar and acid per liter of water. To mushrooms in the future is not dark, put them in a colander and scald with boiling water at least two times.
In grocery stores and markets often sell cultivated mushrooms are grown, and does not necessary to clean. It only needs to be rinsed and scalded with boiling water. Then of them can cook. Mushrooms are not recommended to boil even 2 minutes, otherwise they will lose their flavor and unique taste. Prepare these mushrooms salad, which, by the way, mushrooms are put in raw. Also use fresh mushrooms, barbecue, pizza, all other dishes.