Do I need to soak mushrooms before salting and frying

Soaking mushrooms before salting in most cases is not recommended. Especially this should not be done before salting in a dry or hot way.

Do I need to soak mushrooms

Soaking mushrooms before cooking is optional. Many mushroom pickers claim that they are bitter, although in most cases this is not the case. A little bitterness can only be given by old mushrooms, which are better not to be collected at all.

Do mushrooms need to be soaked before pickling?

They are salted in three ways:

1. Hot (preliminary boiling in boiling water for 10-15 minutes).
2. Cold (with water, without boiling).
3. Dry (without water, salting under pressure).

It should be soaked in water only when salting in a cold way. Boiling will remove the bitterness without soaking. And when using the dry method, preliminary aging in water is excluded.

Should mushrooms be soaked before pickling?

There are no strict rules in this matter: fruiting bodies can be soaked in water before pickling or not. If the bitterness is first removed, the mushrooms are cleaned of debris, the tips of the legs are cut off and poured with water for no more than 30-40 minutes. After that, they are washed under running water and put in a colander or on a wire rack so that the water is completely glass. Then boil for 10-15 minutes after boiling and marinate.

Do I need to soak mushrooms before frying

It is also optional to soak mushrooms before frying. Prolonged exposure to water will remove the forest scent. In addition, moisture entering the oil will cause it to crackle. It is best to fry dry, peeled mushrooms – then the dish will turn out to be as tasty and aromatic as possible.

How long should mushrooms be soaked

Since old mushrooms can be bitter, they should first be soaked in:

• the minimum time is 30 minutes;
• the maximum time is 60 minutes.

Longer soaking is not required and even harmful. Mushrooms lose their flavor, and in heat they can quickly turn sour.

Is it possible to soak mushrooms overnight

Soaking mushrooms all night is sometimes practiced by housewives. It is believed that this will definitely get rid of bitterness and, moreover, save time: you can simply soak the mushrooms overnight and forget about them. In fact, it is not advisable to soak the pulp for a long time – 30-60 minutes are enough for such tender mushrooms.

In addition, their long stay in the water is fraught with other consequences:

• the forest aroma will finally disappear;
• fruiting bodies will lose their attractive appearance;
• at room temperature, the fruiting bodies may begin to turn sour.

How to soak mushrooms before salting

Soaking mushrooms before salting is quite simple. The sequence of actions is as follows:

1. First, the fruiting bodies are sorted out and the rotten, deformed and wormy ones are immediately removed.
2. Grass, earth, sand, and other debris are removed manually and with the help of a brush.
3. Immediately cut off the ends at the legs.
4. Put them in a large enough container.
5. Pour cold water so that it completely covers the fruiting bodies.
6. Add salt (1-2 tablespoons per liter) and a pinch of citric acid.
7. You can soak mushrooms before salting for 30-60 minutes. Doing this for longer is inappropriate.
8. After that, they are pulled out of the water and put in a sieve or on a grate so that the liquid, together with the sand, is completely glass.

You can pickle mushrooms under oppression in 2 hours. A quick and easy recipe can be found here.

If the mushrooms are salted

Sometimes, not observing the proportions leads to the fact that the mushrooms are too salty. However, this situation can be corrected if the pulp is kept in water. You need to act like this:

1. Rinse the fruiting bodies in several waters at once (under the tap), allowing the liquid to drain completely. The easiest way to do this is with a colander.
2. After that, mushrooms can be eaten.
3. If there are too many, the rest can be salted again. To do this, they should be blanched for 3 minutes, that is, kept in boiling water.
4. Then lay in a sterilized jar in layers, sprinkling with salt and pepper. You can also put a few sprigs of dill and chopped garlic cloves.

If the mushrooms were salted in a dry way, that is, without using a liquid, they are cleaned in the same way, rinsing with water. At the same time, you can constantly turn the caps so that all the salt is gone from the plates.

An alternative way to get rid of excess salt is to soak the pulp in milk. The sequence of actions is as follows:

1. First, the fruiting bodies are placed in one or more layers and poured with milk of any fat content for half an hour.
2. Then the mushrooms are sorted and lightly pressed on each hat to remove excess salt.
3. After that, they are washed in several waters and salted again, sprinkling salt and spices on each layer. You can also use thin slices of garlic.
4. Then the rolled cans (they must be sterilized beforehand) are taken out to the cellar or in the refrigerator. Store at a maximum temperature of +10°C.

Finally, you can remove excess salt in a hot way. They operate like this:

1. Mushrooms are soaked for half an hour in water.
2. Periodically mix them with your hands.
3. Rinse under running water and boil for 5-10 minutes in boiling water.
4. Put it back in the jar and salt it.

5 rules for proper storage of mushrooms

Even the tastiest mushrooms need to be properly stored through the winter season. In the case of mushrooms, the rules are standard – to preserve the product, you need to provide the minimum conditions:

1. General recommendation: the product is stored in a dark place at temperatures from 0°C to +8°C.
2. Mushrooms rolled up in a jar are stored for 1-2 years, and after opening – no more than 2 weeks.
3. If the pulp was previously boiled, it can be stored in a jar with a regular lid for up to 3 months.
4. If the salting was dry (under oppression), the product is also kept for up to 3 months.
5. The brine should always cover the flesh completely. If necessary, add water.

Conclusion

Most lovers of mushrooms agree that there is no need to soak the mushrooms before salting. It is better not even to rinse the mushrooms, but simply clean them with a brush and a damp sponge. Then the mushrooms will be able to retain their taste, aroma and shape.