Advice 1: Do I need to boil the mushrooms before roasting

Excellent aroma of roasted mushrooms spreads far and causes the appetite. So a positive impression is preserved after tasting the finished dishes should not only be well versed in mushrooms, but also to know how to cook. Some edible mushrooms in preparation for roasting require additional efforts.
Do I need to boil the mushrooms before roasting



Fry the mushrooms briefly, without adding liquid. Therefore, to not pre-boil all collected in the forest trophies "quiet hunt", they need as fast as possible to carefully clean the caked leaves, grass, pine needles. And in parallel to sort by types. Edible to put in one pile, conditionally edible in another. Immediately thoroughly rinse the mushrooms in two or three waters to remove all insects and land. Not delay processing of these plants by their very nature are highly perishable.

Edible and conditionally edible mushrooms are prepared separately. Conditionally edible specimens before roasting definitely pre-cooked. It helps to get rid of remaining on the surface of microorganisms and significantly change fungal properties: toxicity reduced to a safe level or eliminated altogether, eliminating the bitterness. The fact that the toxic substances of the fungus is able when heated to dissolve in water. Therefore, the lines ordinary, egocheaga and brittle Russula, volnushki pink, yellow, and black mushrooms are first cooked. This should bring plenty of water to boiling, add salt (1 tbsp salt for 2 litres), omit the mushrooms and cook for 10-15 minutes. Then to merge broth.

Because of the bitter taste you have to cook and many other mushrooms. Horikoshi, sclipici, mushrooms are real, mlechnikov camphor, alder, sweet and neecie, sereshki, podgruzki white, some types of russules, svinushek and govorushin, moth etc. are also laid in boiling salted water and boil for from 5 to 15 minutes. During this time, existing bitterness disappears. But with an unpleasant bitter gall fungus is unable to cope even long boiling.

At the same time, provided all the preparatory stages (thorough cleaning, wash and emergency preparation) is definitely edible mushrooms before passerovannye subjected to pre-cooking should not in any case. This rule applies to white mushrooms, chanterelles, mushrooms, mushrooms, morels, mushrooms umbrellas, caps ringed, Russula and radovka. Of course, long cooking of mushrooms will not cause to human body damage. However, decreases the nutritional value "of our forest any beef", deteriorating the taste and weakens the aroma. In addition, some of the edible mushrooms after boiling become slimy.

Also there is no need to roasting cooking hothouse mushrooms, oyster mushrooms and all fresh-frozen mushrooms that you can buy in stores. Moreover, grown on a sterile substrate of mushrooms can be eaten raw, for example, adding in the salad.


Advice 2: Is it possible to fry the mushrooms gobies

Experts say that in taste pickled mushrooms - bulls are not inferior to the famous mushrooms. Frying this mushroom is also possible, but it is not for everybody. To pickle, marinate or roast, but before any of these types of processing calves should be thoroughly soaked in cold water and then boil.
Is it possible to fry the mushrooms gobies
Bull, valuy, aplevich, kolbik, head over heels, hood are all folk names for the same fungus, which belongs to the genus Russula. However, this Russula differs from his fellows, with whom, after a short boiling (for the sake of getting rid of breakage) you can do whatever you want – fry, pickle, pickle. Bulls require special handling, so many pickers prefer not to mess with them. But sometimes it is simply impossible to pass by. Moreover, tight, dense, spherical cap yellow-brown color on the tubular leg and never think to hide, sitting side by side the whole family.

Acquainted with the peculiarities of the bulls



European mushroom pickers carry the bulls to inedible mushrooms, but in Russia, they received a high rating, especially in Western Siberia, where it is found in mixed forests in large groups. Just in mushroom terminology edible taken to refer to those fungi that can be cooked without pre-boiling or soaking. Gobies are considered conditionally-edible, as well as mushrooms, mushrooms, volnushki and many other recognized representatives of this class. I think that the question about the harvesting of mushrooms, no one does not cause problems, so you should not criticize the bulls – they're no worse than salting.

Experts advise to collect mainly gobies unsolved hats, however, should not refuse and overgrown mushrooms, if they are not wormy. The lack of bull that he is often worm-eaten hollow leg, even a little. Because the bulls are the mlechnikov fungi, like mushrooms, they contain a milky juice, possessing a caustic texture and bitter taste. But prolonged soaking in cold water (3-5 days) these problems will not be over.

Methods of processing mushrooms called "gobies"



To bring the date of the Ambassador, the water should be changed 2-3 times a day. Soaking it is acceptable to replace boiling, if it is not possible to frequently change the water, but then cook you need at least half an hour and the water used to boil, drain. Then boil again in water with salt. If the bulls had a long soaking, they are still advised to boil in salted water, but only 5-10 minutes. After this procedure, you can begin to prepare a brine or marinade.

Marinate usually small gobies. 1 liter of water will need 1 tablespoon of salt with a slide and two times more sugar. To taste put the spices: dill, pepper black, pepper fragrant, cloves sprigs. Prepared butts are lowered into the boiling marinade and boil for about 10 minutes. 2-3 minutes before end of cooking in water you have to add 1 tablespoon of 9% vinegar or tea 70%.

In pickling salt bulls need to take a little more than mushrooms. If are usually to handle, pour the mushroom layers, use 1 tablespoon for 1 kg, you will require 1.5. Time ready in 2 months, but experienced collectors say that in 3-4 weeks salty bulls are quite ready to eat. By this time, they do not taste bitter and have an amazing crispness. Marinated can be eaten in 5-7 days.

Fry gobies or not is a moot point. On the one hand, experts claim that it's not the best mushroom for cooking. On the other hand, enthusiasts deny this fact and fry the butts as well as all the other mushrooms that are intended for this purpose in vegetable oil with onions, but only after soaking and boiling. Famous recipes, which are already salted steers are used as an ingredient for cooking mushroom caviar and cooking chops. About tastes, as they say, do not argue.

Advice 3: How to cook mushrooms

Mushrooms are popular among the people these mushrooms are even jokingly referred to as "forest meat". Poison mushrooms impossible, and they can be purchased in almost any supermarket, located in walking distance from the house. How to cook mushrooms at home?
How to cook mushrooms

The first is to say that the use of these mushrooms in food is extremely useful, because they contain protein that is easily digested and many of the amino acids necessary for the dynamic development of the person. In addition, nutritionists also recommend to take mushrooms – mushrooms are low in calories and help to regulate the cholesterol in the body.

There are many options for cooking these mushrooms, we will focus on the cooking. How to cook mushrooms? If you have fresh mushrooms, then their preparation will be only 5-7 minutes. The mushrooms in the steamer will be ready in 10 minutes, and in the slow cooker when the mode "stewing" in 20 minutes. If you have purchased frozen mushrooms, then after defrosting they need to go into the water and boil for 10 minutes. The holders of a pressure cooker will cut that time to 5 minutes.

Tip: the mushrooms don't change color, will not darken if you add in boiling water 2 grams of the acid of the lemon. This dose is going to calculate on 1 kg of mushrooms.

How to cook mushrooms for a salad?

First put the mushrooms in a colander and clean them with a jet of cold water. If the stem of the mushroom is dark, then if desired, it can be cut.

Take the saucepan and fill it with water, add a couple pinches of salt, if you wish, you can also add a few peas of fragrant pepper and put a Bay leaf – so you get a flavorful dish.

Pan put on fire. Once the water starts to boil, add citric acid – mushrooms do not darken. Now add the mushrooms, cook them for 7 minutes.

The water is drained through the colander – just flip out on him mushrooms.

To wait until the mushrooms cool, cut them into pieces and add to the salad. If you wish to cook in reserve, then drain the water into the jar, drop in mushrooms and send the dish in the refrigerator until the desired time.

How to cook mushrooms for soup?

Wash the mushrooms, cut them into pieces.

In a saucepan, pour water and put it on medium heat.

After boiling water, add the mushrooms and a pinch of salt. The dish will be ready in 5 minutes.

Drain the water, now the mushrooms can be added to soup or package in bags and put into the freezer.

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