How to clean mushrooms properly

You can start picking mushrooms already at the end of summer: mushrooms, boletus, boletus and other species begin to actively appear. The mushroom season does not last long, until October. When autumn comes into force, the first frosts come, and with them, mushrooms gradually disappear from view in the forests. Mushroom pickers begin to actively clean and wash the harvested crop in order to make preparations for the winter or use them fresh for cooking. When cleaning, each variety of mushrooms requires compliance with the rules: you need to act quickly, because they are perishable products.

How to clean oil

There is a film on the hat that protects them from drying out. Spruce needles, leaves, unwanted debris often stick to it. Before cleaning, it is necessary to rinse the oil well under running water. You should not soak and leave the mushrooms in water for a long time: they will swell, absorb moisture, and then it will simply be impossible to peel them off. It is enough to hold them under water for a couple of minutes and remove all the dirt.

After washing, the oil must be wiped dry with a clean cloth. It is best to pry off the skin with a small knife with a sharp blade: the larger the mushroom cap, the thinner the skin on it. This can make cleaning difficult. It is important to pick up the skin near the stem of the mushroom in order to completely remove it. You also need to keep an eye on wormy, rumpled places on the oils: it is better to immediately remove them when cleaning.

How to clean porcini mushrooms

It is much easier to clean porcini mushrooms after harvesting: you do not need to remove the skin from them, remove the film. And the dirt does not stick to them as much as to the oils. But you still need to remove it: it’s better to do it right in the forest using a soft brush or cloth.

– Cep mushrooms should be handled carefully: it is better to scrape off the dirt from them with a brush, and then rinse well. When cleaning, it is worth trimming the leg and cleaning the plates. If you see that there is a lot of dirt, leaves on the mushrooms, try using a knife in addition, says Ruslan Bui, brand chef of the Golden Palace restaurant.

Upon arrival home, porcini mushrooms should be sorted out again. If dirt still remains, you can use a sharp knife to clean the bottom of the leg. After that, the mushrooms should be washed well under water and left in it for 10-15 minutes. But no more, otherwise they may get wet.

After soaking, the legs of the mushrooms are easy to clean with a knife, and cut off the damaged areas from the caps. Cleaning porcini mushrooms is completed by wiping them dry.

How to clean boletus

Boletus mushrooms before cleaning should be divided into spoiled and whole mushrooms: those that are spoiled must be soaked in water for 10-15 minutes. The cleaning process also depends on what the boletus will be used for in the future. If the mushrooms are dried, they should never be soaked in water. But those that are intended for cooking or frying are soaked in water for an hour, only then they are peeled.

You can clean the mushrooms with a knife: you should pay attention to both the leg and the hat. When cleaning, it is worth removing spoiled or rotten pulp: if this is not done, the boletus will have an unpleasant aftertaste when cooking. For convenience, the legs of the mushrooms are separated from the upper part: the main dirt, which is important to get rid of, is located at the bottom of the mushroom. The top does not have to be passed with a knife, but with the leg it needs to be done.

How to clean russula

The peculiarity of russula is their fragility – when harvested, they fall apart. Therefore, they should immediately be put in a separate basket, otherwise nothing remains of the mushrooms.

You need to clean the russula as carefully as you collect them. First you need to cut off the legs with adhering dirt and check if there are any worms in the mushroom. If the pulp is spoiled, it is important to immediately cut it off, and only then proceed to further cleaning. It is not necessary to peel off the skin from the cap, but you can do it if you wish. You need to pick it up well with a knife at the edge and lead to the center of the mushroom. After cleaning the russula, rinse under water for a couple of minutes.

How to clean boletus

Mushroom pickers love aspen mushrooms for their beautiful appearance and rich taste. And they’re pretty easy to clean too. In the forest, when harvesting, mushrooms should be cleaned of adhering dirt with a cloth or sponge. If there are a lot of leaves or damaged areas on the leg, you should use a knife.

The second stage of cleaning should be started as soon as possible: like all other types of mushrooms, aspen mushrooms begin to deteriorate 4-6 hours after harvest. At home, you first need to clean the legs. In the event that the mushrooms will be used for drying, they do not need to be soaked. In all others, you can hold them in water for 30 minutes. Using a knife, it is necessary to scrape off the top layer from the leg, and then cut the mushrooms and check them for internal traces of corruption. The tops can not be peeled, but simply remove the top layer of dirt with a cloth soaked in water. The spongy layer of both boletus and boletus is edible – it can not be removed.

How to clean flywheels

The flywheel got its name because of the place of growth: it can be found in the forest, among a dense layer of moss. Dirt sticks weakly to the velvety mushroom cap, so the initial cleaning always happens quickly.

Already at home, the assembled mushrooms must be washed under water, and the caps should be separated from the legs with a knife. It is better to clean the mushrooms with a knife, but first it is important to go through them with a dry brush. This is necessary for complete cleansing of dirt.

Under the hats of flywheels there is a spore sticky layer: it should be cleaned off. Otherwise, when cooking or frying, the flesh will darken and become slimy. You don’t need to peel off the top layer from the hats, but you need to go through the legs well with a knife and remove the entire top layer from them. After complete cleaning, the mushrooms are soaked in water for 10-15 minutes, and then dried with a paper towel.

How to clean mushrooms

Honey mushrooms are a fairly common type of mushroom. Most often they grow in groups and it is much easier to collect them in large quantities. Mushrooms are small in size: the question may arise: “Do I need to clean them at all?”. Even the smallest mushrooms should be cleaned immediately after collection of adhering dirt, branches and leaves. 

If the mushrooms are planned to be dried, then after surface cleaning, you only need to cut off the damaged and damaged areas. Honey mushrooms for pickling, salting and frying are soaked in water for no more than an hour. After they are slightly soaked in water, you need to remove the film from the mushrooms with a knife. Particular attention should be paid to the tops: the skin is denser on them.

How to clean milk mushrooms

After harvesting, mushrooms are soaked in water for 1-2 hours. Both white and black mushrooms are cleaned the same way. But more mucus accumulates on the latter, so they need to be cleaned more carefully. Slightly soaked mushrooms are better cleaned: mushroom pickers use a soft brush or an unnecessary toothbrush for it. With gentle, but confident movements, dirt and skin are removed from the mushrooms.

Superficial cleaning will not lead to an ideal result: milk mushrooms need to be soaked in water for another 2-3 hours. Then go over them again with a brush to remove the film.

– Milk mushrooms can be soaked for a day. These mushrooms do not get wet from moisture, because they themselves contain a lot of water. So that during soaking the mushrooms do not lose their taste, salt or citric acid is added to the water. And for salting, caps are most often used, – adds Ruslan Bui.

How to clean mushrooms

Someone is limited to dry cleaning of mushrooms, while someone also uses soaking in water in front of it. Dirt and leaves practically do not stick to this type of mushroom, but they still need to be cleaned carefully. And pay special attention to hats and plates.

The cleaning method, as with any other mushrooms, depends on the further use: salting, drying, boiling. Before drying, they must be cleaned of dirt with a brush or rag, after dividing them into whole and spoiled mushrooms. The legs can be cut off and thrown away, but the hats need to be wiped dry well.

Before frying or cooking, mushrooms are also cleaned of dirt with a brush. All rotten areas and the lower part are cut off from them. After that, the mushrooms are soaked in water for 15-20 minutes: a little salt can be added to the liquid. Ryzhik should also be boiled slightly if they are to be used immediately.

How to clean pigs

Pigs have a convex and dense hat, which rests on a dark low leg. It is better to clean them from dirt right in the forest using a knife. And at home, remove the remaining dirt with a brush.

Before cleaning at home, pigs are poured with salted water for 30 minutes. After they are cleaned of stickiness and again immersed in water for an hour. This step must be repeated 2-3 times so that no mucus remains on the mushrooms. Pigs before frying, boiling, salting must first be boiled in clean water for 30 minutes. During this time, the liquid will become dark, it must be drained, fill the pan with clean water and boil the mushrooms again for 40 minutes. If you decide to dry the pigs, then a dry knife treatment will suffice.

How to clean mushrooms

White and rounded mushrooms can be found more often than others on store shelves. After buying, as well as after picking them in the forest, it is important to clean the champignons well. Of course, mushrooms collected in the forest require even more thorough cleaning.

First you need to rinse them under water. Do not leave mushrooms in water for a long time, they will immediately soak. You can peel them with a knife, gently picking up the skin under the hat. After that, you need to cut out the damaged plates, rotten places on the legs and hats. It is necessary to cut off the skin from champignons: when cooking, it gives an unpleasant aftertaste.

Simple and delicious recipes with mushrooms

Mushrooms are part of many popular dishes: soups, risotto, pies. They give the dish a rich taste, can serve as an additional ingredient, as well as the basis of hot dishes, pickles and salads.

Chanterelle Pie

Seasonings will add piquancy and richness to the taste of mushrooms: this dish will be an excellent alternative to the usual chanterelles fried in oil.

For the filling:

For the dough:

For the dough, in a deep bowl, mix the flour with the butter. Add the egg to the mixture, mix well. Add sugar, salt and baking powder. Knead the dough and put it in the refrigerator for 30 minutes.

Heat the cream, but do not boil. Add minced garlic to them and mix well. Take the dough out of the refrigerator and roll out the dough into a round shape. Put the dough in the oven at 180 degrees for 15 minutes.

Rinse the chanterelles in water and let them dry. Fry the mushrooms in olive oil until the moisture evaporates. Let them cool and place on top of the dough. Add the egg to the cooled cream and mix well. Pour the mixture on top of the chanterelles and place the cake in the oven to bake. It takes 15-20 minutes to prepare.

Pickled mushrooms without oil

Universal marinade is suitable for any mushrooms. It is not greasy, but at the same time makes mushrooms juicy

Put the washed and peeled mushrooms in a saucepan and fill with water so that they are completely covered with it. Add 1 tablespoon of vinegar to the water, bring to a boil and cook the mushrooms for 20 minutes.

Chop the onion, garlic, pepper and herbs. Remove the mushrooms from the water and stir in the chopped vegetables. Add sugar, the remaining vinegar to them and leave under the film for 2 hours. After the mushrooms can be put in jars and put in the refrigerator.

Risotto with porcini mushrooms

Brand Chef Ruslan Bui offers to cook a simple, but at the same time hearty and tasty dish with porcini mushrooms. The main thing is to choose high-quality rice and clean the mushrooms well

Clean the mushrooms and wash well. Cut them into cubes and lightly fry over low heat. Add finely chopped onion and garlic to the mushrooms, fry until tender: scald the mixture with white wine, but do not let it evaporate.

Add rice to mushrooms, mix well. Pour in water and cook until al dente. Remove from heat, add butter and grated parmesan.

Popular questions and answers

Ruslan Bui, brand chef of the Golden Palace restaurant, answered popular questions.