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The mushroom season begins with the advent of heat in forest glades. Mushrooms appear on the edges, under trees or on stumps following warm summer rains. After a successful “hunt” questions arise about how to prepare mushrooms. It depends on the characteristics of the variety. It is necessary to cook volnushki, russula, pigs before cooking.
Do I need to boil the waves before salting or pickling
Volnushki are mushrooms that belong to the group of conditionally edible. This means that they cannot be used raw.
Waves begin to appear on the edges of birch forests in early June. They are easy to see from afar by their pinkish hat with rounded edges. They can grow singly or form entire colonies. Places where you can find waves are usually sunny, warm, with an increased presence of birch trees.
The mushroom cap grows up to 12 cm in diameter, there are plates under it. When broken or cut, the wave reveals white pulp and milky juice. The juice is bitter and caustic, so for the preparation of a wave, you need to additionally soak and boil.
Many mushroom pickers believe that additional processing of mushrooms is optional when salting or pickling. This is not true. Although hot salting or marinating is an additional method of heat treatment, cooking flakes improves the overall taste of the workpiece and prevents toxins from settling inside the fruiting body or cap.
Preparing mushrooms for boiling
Cooking volnushki begins after the phased preparation of mushrooms. They keep their shape well, so they are subject to long-term transportation. After harvesting, volushki can be stored in baskets for some time at an air temperature of up to +10 °C without loss of quality.
Processing begins with a thorough inspection of each mushroom:
- reject wormy specimens;
- cut off the damaged parts: legs or hats;
- clean off adhering dirt particles from the surface of the cap with a brush.
Then the mushrooms are washed. For this, 2 basins are used: cold water is poured into one, the other is filled with warm water.
Is it possible to cook volnushki without soaking them
Soaking is one of the types of processing that is necessarily used for lactic mushrooms, as well as specimens with lamellar caps. The procedure is necessary in order to eliminate the taste of bitterness of the released milky juice.
In addition, soaking is carried out for all types of mushrooms belonging to the conditionally edible group in order to exclude the possibility of poisoning.
Volnushki are soaked for at least a day before further boiling. At the same time, the basic rules are observed:
- when soaking for 3 days, change the water every day to prevent the mushrooms from souring;
- soaking for 1 day is recommended to be carried out in salted water, this will speed up the process of removing bitterness (10 tbsp of large salt crystals is taken per 1 liters).
Is it possible to cook volnushki with other mushrooms
Volnushki can be boiled with other mushrooms, which are conditionally edible by type and do not differ from each other in cooking technology. Volnushki are cut into pieces during cooking, they can be cooked with parts of milk mushrooms, russula, mushrooms.
How to cook volushki
After soaking, the mushroom mass is cleaned again. The caps are washed from the resulting mucus, the sections on the legs are updated. Then everything is thrown into a colander so that the water remaining after soaking is completely glass. For final drying, the waves are laid out on a clean towel or paper napkins.
How long do you need to cook volnushki mushrooms
To proceed with further boiling, they take clean cold water in such a way that it covers the caps and legs by 2–3 cm. The answer to the question of how long to boil the flakes depends on the further processing method.
Until ready
Mushrooms are fully prepared when they become soft. At the same time, the shade of the hats darkens a little, and the legs acquire a light shade.
Until fully cooked, the volnushki are cooked when they plan to cook mushroom caviar, a salad with mushrooms. One of the options may be the preparation of fillings for pies or kulebyak.
Cooking time is measured from the beginning of boiling. After boiling, continue to cook the mushroom mass over low heat for 30 minutes.
For pickling
This variety of mushrooms is often used for brining. Long stages of processing do not change the structure, the mushrooms remain dense during salting and retain their shape. Preparation for the procedure has several features. For salting in a cold or hot way in glass jars, it is important to follow the recommendations:
- The waves are boiled in salted water: the mushrooms are dipped in boiling water and kept for about 5 – 10 minutes. on fire;
- then they are thrown into a colander and cooked for another 5 – 10 minutes.
Before salting in tubs, the absence of additional cooking is allowed, but in this case it is taken into account that the salting technology must fully comply with the rules:
- mushrooms are soaked for three days, the water is changed daily;
- then they are laid out on the bottom of the tub, salted, covered with a second layer, salted again;
- the last layer is covered with cabbage leaves or currant leaves, then oppression is evenly distributed;
- tubs are stored at a temperature not exceeding +10 ° C, full readiness occurs after 2 – 3 months.
In order to properly weld the pickles for salting, it is necessary to determine the further method of salting. The selected processing option depends on the amount of salt, cooking technology.
Before frying
Fried mushrooms with potatoes and onions is a delicious traditional dish. For him, use the boiled mass. Before frying, you can cook the waves until half cooked. Further heat treatment involves bringing the mushrooms to full readiness. They are re-boiled for 15 – 20 minutes, then roasted until completely softened.
Before freezing
To freeze hats and legs, the cooking time is reduced to 15 minutes. Before freezing, they are thoroughly dried on a towel. If you do not allow excess moisture to drain, then when frozen, it will turn into ice. To defrost, the mushroom mass is left at room temperature for 30 minutes. Then the mushrooms are additionally boiled for 15 minutes.
For pickling
Marinating is a method of preservation in which the main actions are performed by acids and table salt. They affect the product, preventing the development of microorganisms, as well as positively affecting the overall taste and structure of the blanks. The basic principles of processing are as follows:
- with a cold pickling method, the waves are boiled for 20 – 25 minutes;
- with a hot pickling method, it is enough to boil the product for 15 minutes.
How much to cook volushki mushrooms without soaking
Mushroom pickers, after tedious gathering, try to process the collected material faster and put the blanks in storage. Fans of roasts with mushrooms believe that soaking is compensated by longer cooking. It’s a delusion. Soaking and boiling have different purposes:
- hats and legs are soaked to eliminate the bitterness that milky juice gives;
- boiling is necessary for the complete removal of toxic substances and the complete elimination of food poisoning.
Volnushki are not cooked without prior soaking. Boiling does not help to get rid of the bitterness of the milky juice that the cap plates contain.
How long are boiled flakes stored
There are cases when the soaking time has expired: the mushrooms are boiled, but there is no time for further processing. Then the processed volnushki are stored for storage in order to prepare pickles or marinades later.
The best option for preserving boiled parts is freezing. For it, plastic containers or plastic bags with convenient fasteners-valves are used.
Boiled parts are stored in a refrigerator at a temperature of 0 to +2 ° C, no more than a day. Before further preparation, they are recommended to be additionally blanched for 5 minutes. Storage in the refrigerator makes the legs less elastic, the caps may change color: partially darken.
Conclusion
It is necessary to cook the waves before further cooking. This variety of milkers is distinguished by bitter juice, which spoils the overall taste of dishes with insufficient processing. How much time to cook the waves before salting, and how much – before pickling, depends on the chosen harvesting method. The condition for the proper preparation of mushrooms is compliance with the processing rules.
