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Everyone loves delicious dishes from these forest gifts: both adults and children. But not many people know how to clean milk mushrooms. Let’s try to shed some light on this question. The article talks about how to properly clean milk mushrooms at home using an improvised tool. We hope that knowledge of how to clean milk mushrooms will quickly help you cope with the process of harvesting them in a short time. Facilitating manual labor will allow you to carve out a minute of free time for more pleasant things. Look at the photo of how to clean milk mushrooms – the whole technological process is shown, illustrating the possibilities of accelerating this operation. Well, universal advice: before you quickly clean the milk mushrooms, they need to be soaked for half an hour in warm water. After that, all dry leaves, earth and other dirt will move away much easier. Well, read about everything else in the article.
Needles, leaves, moss and other forest debris are cleaned with a wide soft brush, cotton swab or soft cloth. Garbage adhering to the smooth cap of the mushroom is scraped off with a knife. From mushrooms that do not require heat treatment, debris is removed especially carefully, cleaning the folds with a brush. With a sharp stainless steel knife, all darkened and softened places are cut out, as well as those parts that are damaged by forest pests. Wash and soak the mushrooms as little as possible if the type of mushroom does not require it.
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How to clean black mushrooms before salting
Mushrooms that are used for frying or drying are not washed. Mushrooms processed in other ways are quickly washed with cold water and thrown back on a sieve, sieve to glass the water. Salted mushrooms or mushrooms that have a bitter taste are soaked to improve their palatability. Washed mushrooms are placed in cold water and usually soaked for 2-6 hours. When soaking bitter or salty mushrooms, the water is changed every hour so that unwanted substances dissolve faster. Dried mushrooms are soaked to restore moisture in them. The water in which they soaked is used for food. During heat treatment, microorganisms are destroyed, therefore, mushrooms after boiling in water, frying or sterilization are free from microbes. Mushrooms after heat treatment can be stored for a long time.
How to clean black mushrooms before salting, they can be soaked in warm water. By the way, attention: these royal mushrooms must also be treated with great respect – you can’t soak black milk mushrooms for three days! This is an irreparable mistake!
Irreparable – because these delicacy mushrooms lose their aroma and taste from such treatment. You can soak them for three hours, and then only to wash off the stubborn sand and particles of earth. And then in the cold salting!
[ »»]Before you quickly clean the mushrooms from dirt, you must carefully remove the soil, adhering leaves, blades of grass, various debris from them, rinse well and thoroughly. But even with careful processing, the development of botulinum spores in harvested mushrooms is not excluded, especially if they are stored in hermetically sealed containers. At the same time, sterilization at home does not destroy spores, as they die at temperatures above 125 ° C. This cannot be achieved at home. Just as there is no way to fully clean the milk mushrooms from the ground. However, despite this, many preserve mushrooms by rolling them with metal lids. Before use, such canned food should be boiled for at least 30 minutes in an enamel bowl, while you can add a little water and salt.
Before properly cleaning black mushrooms, you need to make sure that the mushrooms for harvesting are fresh, collected on the same day, better in dry weather or in the morning when the soil dries out from dew. Mushrooms picked during rain contain a lot of moisture and are not suitable for harvesting, especially for drying. It is better to use young mushrooms with dense pulp, without damage. For each mushroom, an appropriate preservation method is chosen that preserves or emphasizes their valuable taste, color, or other characteristics of this type of mushroom.
How to clean white mushrooms
When preparing mushrooms, you must follow the tips on how to properly clean mushrooms for pickling:
- a knife for cleaning and cutting mushrooms should be small and always made of stainless metal;
- mushrooms can not be soaked for a long time. They should be quickly rinsed with cold water and discarded in a colander;
- peeled and especially already washed mushrooms should be processed immediately;
- for cooking mushrooms, it is not recommended to use cast iron, copper or tin utensils;
- it is not recommended to mix mushrooms of different types, each type must be prepared separately;
- mushroom dishes must be consumed on the day of preparation, or stored in the refrigerator at a temperature of -2 to -4 ° C;
- you can not leave mushroom dishes cooked with potatoes the next day;
- it is better to store fresh, unprocessed mushrooms in the refrigerator than mushroom dishes;
- mushrooms, the edibility of which is in doubt, should never be eaten.
Preparation of mushrooms for canning also has its own characteristics. Before properly cleaning the porcini mushrooms, the mushrooms are sorted according to size, the legs are cleaned and cut, departing from the cap of young porcini mushrooms by 0,5 – 1 cm. The rest of the leg is cleaned with a knife, scraping off the skin. Then the mushrooms are washed. Mushrooms should not be kept in water for a long time, as this results in the loss of aromatic and soluble solids. Mushrooms can be washed well by changing the water 4-5 times within 10 minutes. Prepared mushrooms are washed and boiled in a saline solution (30-40 g of salt per 1 liter of water) for 5-10 minutes. To avoid darkening of the mushrooms, 2-3 g of citric acid per 1 liter of water is added to the saline solution during cooking. After cooking, the dishes with mushrooms are removed from the heat and immediately immersed in cold water to cool so that the mushrooms do not boil. Chilled mushrooms are placed in prepared jars with a capacity of 0,5 liters and poured with pre-prepared brine containing 1 liter of water:
- 30 g of salt
- 2 g citric acid
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How to clean dry mushrooms easier
Drying is the most proven and reliable way to preserve mushrooms. Properly dried mushrooms keep well, remain tasty and nutritious. They are used to prepare soups, roasts, sauces, fillings. For drying, it is necessary to select fresh, young, strong, intact mushrooms. Before cleaning future dry milk mushrooms, mushrooms intended for drying should be carefully examined, cleaned of needles, leaves, sand, cut out damaged areas, wiped with a damp cloth (but do not wash, as mushrooms easily absorb water and dry slowly). Then sort them by size – this will ensure their uniform drying. The leg of the mushroom must be cut off (large mushroom cut into pieces); string mushrooms on twine, a harsh thread, thin stainless steel wire or thin wooden twigs.
There are different ways of drying. But you also need to know how easier it is to clean milk mushrooms, what can be used for this. Mushrooms can be dried in the sun, in ovens, ovens, dryers, and even by the fire. If the weather permits, the mushrooms are dried in the sun and in a draft (air-solar drying), having previously strung them on threads or laid them out on pieces of plywood or cardboard with their hats down. When air-drying, mushrooms strung on twine or wire are hung in a well-ventilated place – under a canopy, in the attic.
It is better to dry pre-dried mushrooms in an oven or oven, otherwise they will bake and steam. It is very important to protect the mushrooms from burning.
The oven must be properly prepared: heat it, remove the heat and ash, and throw a handful of flour or a strip of paper on the hot one: if the flour immediately turns brown and the paper charred, then the oven needs to be cooled down a bit. Then put in the oven sieves, trays, baking sheets covered with paper, with mushrooms placed on them in one row.
In the oven, mushrooms are usually dried on baking sheets or strung on metal twigs. For drying, the mushrooms are cleaned dry with a knife, the wormy parts are cut off and wiped with a dry cloth. Then they are cut with a sharp knife into plates 3–5 mm thick and dried laid out on grates or dry planks (in no case on tin, as they will turn black and stick to it) in the sun or in a dryer. You can also dry them in the sun, and dry them in the oven. If the mushrooms are dried in the sun, then they are not left overnight so that they do not get wet from dew or rain. If they are dried in an oven or dryer, the temperature is maintained first at 45 °C and then at 65 °C.
[ »wp-content/plugins/include-me/goog-left.php»]Mushrooms should be dried for two days to keep their beautiful colors, especially the white-fleshed ones. In the event that the mushrooms did not have time to dry, then for the third time they are dried at a temperature of 55-65 ° C. Drying is considered complete when the mushrooms bend and break easily. It must be remembered that dried mushrooms strongly absorb foreign odors, so you should not keep them together with foods that have a strong odor. After drying, the water content in mushrooms decreases from 90 to 10-15%. Such mushrooms are hygroscopic, they easily absorb moisture, therefore, in a dry place, they are laid out in jars and covered with lids.
For the preparation of mushroom powder, high-quality dried mushrooms or their crumbs are used. To do this, dried mushrooms can be passed through a meat grinder, and the resulting powder can be scattered in jars that are hermetically sealed to prevent moisture from penetrating. Shredded dried mushrooms are convenient to store, since they occupy a smaller container volume, they can be used in cooking.
How to clean milk mushrooms before frying
It is important to know how to clean mushrooms before frying, if only to be able to prepare the next delicious dish.
Ingredients:
- 1 kg milk mushrooms (3 l)
- 330 g butter;
- 20 g (3 teaspoons) salt.
Fresh mushrooms are cleaned, quickly washed with cold water, allowed to drain and cut. Heat the oil in a cooking pot, put the mushrooms, add salt, cover with a lid and cook the mushrooms at a low boil for 45-50 minutes. Then they are fried without a lid until the released juice evaporates and the oil becomes transparent. Hot mushrooms are transferred to small (for single use) sterilized jars. Melted butter is poured on top, which should cover the mushrooms with a layer above at least 1 cm. The jars are immediately hermetically sealed and cooled. Under the influence of light, fats are broken down, therefore, if possible, use dark jars and store mushrooms in a dark, dry and cool place. Of course, instead of butter, you can use melted lard, vegetable fat, vegetable oil, etc., but butter gives mushrooms a special taste.
Watch how to clean milk mushrooms quickly in the video, which clearly illustrates some of the secrets of this process.
