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Every mushroom picker who has even a little experience in “silent hunting” can say that mushrooms are the most profitable mushrooms. Finding just one fallen tree or a rotten stump with these small fruiting bodies, you can collect more than one bucket of harvest.
Honey mushrooms, especially the autumn variety, are high in protein and can be used as a meat alternative. They are high in fiber, virtually no fat, and low in calories. It is these properties that make mushrooms an exceptionally valuable product. These fruiting bodies have wonderful taste qualities.
Fried mushrooms are considered especially tasty and popular. Appetizing forest mushrooms can be a great appetizer or a full-fledged dish that will appeal to all lovers of mushroom dishes. However, the question arises: how to cook fresh mushrooms for frying, and what procedures should be carried out with them?
How to cook fresh mushrooms for frying?
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It is worth noting that fried mushrooms are a dish that is very popular not only in our cuisine, but also in European countries. They make delicious, nutritious and healthy dishes. But so that eating a mushroom dish is not overshadowed by poisoning, you need to properly pre-process it. When collecting mushrooms, you need to be sure of the edibility of the mushroom that you have in your hands. If in doubt, you should not take the fruiting body into your basket. It is especially not worth collecting mushrooms in areas where industrial enterprises are located. This factor greatly affects the edibility of any mushrooms and makes them poisonous.
How to process mushrooms after harvesting and cook for frying? To begin with, they must be thoroughly cleaned of forest debris: the remnants of grass, foliage, needles and earth. You only need to rinse mushrooms if you will not freeze them fresh or dry them. The washing process can be carried out in stagnant water, for example, in a bucket, or you can spread the mushrooms in batches in a colander and wash under a cold tap. Be sure fruiting bodies need to be distributed in size: it is better to pickle small mushrooms, put large mushrooms on salting or caviar, or you can just fry them.
How to prepare mushrooms for frying so as not to spoil the taste of the dish in the future? A mandatory procedure is to cut the lower part of the stem of the mushroom. If you did not do this in the forest, then the corresponding process must be carried out at home after collection. Some cut off only the tip of the leg, and some cut them off completely, because they have some rigidity. However, in no case should you throw away the legs: amazingly tasty mushroom caviar is prepared from them. Only after going through the entire process of purification, and knowing how to properly cook mushrooms for frying, you can confidently proceed to it.
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How can you prepare mushrooms for the winter for frying?
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Mushrooms after harvesting are prepared for the winter in various ways. How can you prepare mushrooms for the winter for frying by freezing fresh? In this case, as mentioned above, washing mushrooms is not recommended, especially soaking them in water for a long time. When in contact with water, agaric fungi absorb it and swell. Then, when frozen fresh, their aesthetic appearance deteriorates, and with further frying, they lose their taste and “spread out”. To prepare fresh frozen mushrooms for the winter, they need to be cleaned of dirt, cut off part of the leg and wipe each mushroom cap with a damp kitchen sponge. Then spread in food containers or put in plastic bags and put in the freezer.
Novice housewives are also interested in autumn mushrooms: how to cook these fruit bodies, which are considered the most common in our territory, for frying? Note that before frying, the same primary processing is carried out. Mandatory cleaning and rinsing under a tap with cold water. The mushrooms are given time to drain, put them on a kitchen towel to dry. Only then can you start the frying process.
Sometimes some types of mushrooms can still be soaked and even need to be soaked. This applies to overgrown autumn mushrooms and large mushrooms. How to cook mushrooms for frying in this case? Before the process itself, overgrown fruiting bodies are recommended to be soaked in water with the addition of a small amount of vinegar for 30-40 minutes. Then the insects and their larvae in the plates will certainly float to the surface of the water, and all the sand and earth will come out of the mushrooms and settle to the bottom. Next, the mushrooms are allowed to drain and dry, and then fried.
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How to cook fresh mushrooms for frying?
Very often, many cooks boil mushrooms before frying. How to cook fresh mushrooms for frying and how long does it take? Mushrooms after primary processing must be filled with water so that it completely covers them. Cook mushrooms for 20-25 minutes with the addition of salt (for 1 kg of mushrooms, you should take 1 tablespoon of salt without top). During cooking, a foam forms on the surface of the mushrooms, which must be constantly removed. Next, the mushrooms are thrown into a colander and drain from excess liquid.
Knowing how to boil mushrooms for frying correctly, you will do everything to make your dish taste amazing and not lose its nutritional properties. After the process of boiling and leaning into a colander, mushrooms should be laid out on paper towels to dry. If the mushrooms are different in size, then after drying they are cut into pieces so that the frying of the fruiting bodies is uniform.
How to boil mushrooms for frying
How to boil mushrooms for frying, then to freeze them? In this case, after boiling in salted water (20 minutes), the mushrooms are dried for a long time on a kitchen towel so that there is no excess liquid when frozen. Several times, mushrooms are shifted from a wet towel to a dry one, since moisture forms ice when frozen and takes up a lot of space in the refrigerator. After complete drying, the mushrooms are distributed on a plastic pallet in 1 layer and proceed to freezing.
We offer you to watch a visual video on how to cook mushrooms for frying. It will help you become more familiar with the processes of preparing mushrooms for their further preparation:
