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
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
Advice 4: How to cook pig
- For the salad:
- pig 200 g;
- medium onion 1 PC.;
- vegetable oil 1 tbsp;
- vinegar 3% 1 tsp;
- greens-to taste.
- For caviar:
- pig boiled 1.5 kg;
- onion 750 g;
- carrots 400 g;
- tomatoes 400 g;
- vegetable oil 150-200 g;
- salt 2.5 tbsp;
- sugar 1.5 tbsp;
- vinegar essence 1 tsp;
- Bulgarian pepper 0.5 kg;
- garlic 4 cloves.
Advice 5: How to cook white mushrooms
Useful properties of mushrooms
White mushroom contains nearly 90% water, but in the remaining "bottom line" it is a solid benefit. There are a lot digestible in the human body of proteins and essential amino acids are carbohydrates and glycogen. The flesh is white fungus contains the alkaloid geradin used to treat heart disease, as well as Riboflavin, is essential for the normal functioning of the thyroid gland, health of nails and hair. In the white mushrooms the highest amount of b vitamins, they also contain minerals, phosphates and potassium salts.
Especially cooking porcini mushrooms
This is one of the few species of fungi, which do not darken on the cut, so the broth remains light. If the white mushroom is suitable for frying, pre-boil it is not necessary. Harvest them in salted and marinated, frozen fresh, but often dry. Dried mushrooms – this is the quintessential mushroom flavor and aroma, soup of them more intense than cooked fresh. How much and how to cook mushrooms, it depends on fresh or dried mushrooms you are going to cook.
Rich broth, cooked white mushrooms, you can pour in the silicone molds, freeze and store then as a semi-finished product in the freezer.
How to cook white mushrooms
Fresh mushrooms go through and cut off the tips of the legs. If there are worms affected areas, they can be cut, but better than half an hour to soak the prepared mushrooms in salted cold water, then the worms will run away themselves. Mushrooms of small size can be cooked, cut them in half or whole, large should be cut into pieces.
After that put the mushrooms in boiling salted water and wait until the moment of boiling, as this will start the increased foaming, and the foam will need to constantly to remove. Fire once the broth comes to a boil, reduce to count time. From the moment of boiling the mushrooms should be boiled for 35-40 minutes, no more.
The water in which they were soaked dry porcini mushrooms, also can be used for preparation of mushroom sauces and gravies.
In that case, when you want to cook dry mushrooms, they should be pre-soaked in boiling water and leave, covered, for 3-4 hours. Then they should together with the water in which they soaked, pour in boiling water. Large amount of foam in the pan in this case will not be so after the water boils again, reduce the heat and cook the mushrooms for 30-35 minutes. Spices, besides salt and Bay leaf, mushroom broth not put in order "not to kill" its natural flavor.
Advice 6: How long to cook mushrooms
For the edification of the culinary gourmets
If you returned home with a full basket of freshly picked or even bought mushrooms, are unlikely to resist the temptation to arrange a food tasting. You are free to choose any recipes that only have enough imagination, but we should not forget about caution. One has only to refer to the treatment of mushrooms casually as they can out of Goodies to turn into a potential source of health hazard.
There are different opinions as to whether one should expose the mushrooms to heat treatment. Many ignore this unspoken rule, it's so nice to enjoy their natural taste and aroma. Despite the fact that most Housewives use for cooking the mushrooms raw or exclusively roasted, to risk their lives should not be.
Is it really necessary to abandon the most delicious of dishes for the proverbial safe? Of course, this is not required, just must not forget about basic care. First of all, clean the mushrooms of dirt, moss and earth; wash them well in water, if necessary, allow to soak for several hours; boil the mushrooms, in this case, wait until the water is boiling, then drain it. This is a necessary measure to protect the body from toxins. The second time boil the mushrooms until ready, identifying the right moment at the time of their sedimentation at the bottom of the pan. Only after these steps are recommended to proceed to the subsequent cooking of mushrooms.
The time required for fusion is different for different species of fungi. On average, it takes from fifteen minutes to an hour. The boletus is required about fifty minutes, ceps and chanterelles, enough for twenty, and the mushrooms will fit in a five-minute period. The longest heat treatment should be subjected to the most dubious mushrooms for human consumption origin. So, almost immediately ready to eat are those same mushrooms and chanterelles; the pig and the morels should be boiled for a longer period - at least an hour.
In the presence of the slightest doubt whether the mushroom is edible, it is better to abandon its use. For example, the mushroom will not save no heat treatment, and a pale toadstool, it is sufficient to be fatal. Involuntary risks are mushrooms, visually similar to their edible counterparts. Gall fungus can be easily confused with the white, and about mushrooms to take for real. At least recklessly is the solution to sample diseased, rotten or spoiled mushrooms, as well as those that grow near roads, railway tracks and industrial buildings.
Mushroom poisoning causes one of the most severe forms of intoxication requiring medical surveillance and many more unpleasant procedures, such as gastric lavage. That is why protect yourself from the temptation to eat the first counter-gifts of nature.
Advice 7: 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.