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Honey mushrooms are the most popular mushrooms in Our Country, growing everywhere with whole families, so collecting them is a pleasure. Fruit bodies can be boiled, fried in vegetable and butter, marinades can be prepared from them, dried, frozen, salted. Before cooking, they need careful processing. Cleaning and soaking mushrooms in water is extremely important, because this allows you to completely get rid of small forest insects and debris.
Do I need to soak mushrooms
The soaking procedure is most often carried out so that the fruiting bodies are thoroughly cleaned, and insects and worms invisible to the eye float to the surface of the water. To do this, take 2 liters of water and a tablespoon of coarse iodized table salt.
Purchased fresh and dried mushrooms must be pre-soaked, because there is no full confidence in their excellent storage and drying quality.
Mushrooms are placed in water for half an hour before salting or pickling. Mushrooms will become light when soaked if a little vinegar is added to the water.
If the mushrooms are young, small in size, collected with their own hands and do not taste bitter, they can not be soaked. One of the most time-consuming is the sorting and cleaning process.
Clean and small specimens are placed in a bowl and washed under running water. In this case, it is necessary to cut off the tips of their legs, then cook for 20 minutes.
It is imperative that dried mushrooms be soaked before cooking. If you throw them into the soup in a dry form, it will turn out tasteless. Mushrooms will not have time to swell and reveal their taste during cooking, they will remain tough.
There is an unspoken rule for soaking all types of mushrooms. To do this, you need to take a large tank with clean cold water and place already processed specimens there.
How much to soak mushrooms
The soaking time of mushrooms depends largely on their size and on the degree of contamination. First, using an ordinary sponge, you need to shake off the dirt, the remnants of the grass, then cut off the mycelium and a piece of the leg. Next – wash under running water so that all the sand comes out, and only then place in cold salted water.
Usually a lot of forest debris accumulates on the hats.
The minimum duration of soaking fresh mushrooms is 60-80 minutes. Heavily contaminated fruits are soaked for a longer period. To do this, prepare a solution of 2 liters of water and a tablespoon of coarse salt, with which mushrooms are poured. In an hour, all worms and insects will float to the surface. Dried mushrooms should be kept in water for 3-4 hours.
How much to soak mushrooms before cooking
Before you start cooking mushrooms, it is important to pay attention to thoroughly washing the mushrooms. Prolonged soaking leads to the fact that they lose their main qualities, and this has a bad effect on the taste of the finished dish.
Even fruiting bodies need to be washed quickly, no more than 10 minutes
It is better to pour the mushrooms with cold water after washing and put on the stove. Add salt and citric acid to the water. Cook should be about 25-30 minutes, no more.
How much to soak mushrooms before salting
A solution of salt (2 liters of cold water, a tablespoon of non-iodized table salt) will help get rid of worms and insects. The salt composition must be mixed and pour them with mushrooms. In an hour or two, all the insects and worms will come out. The procedure will take no more than an hour.
After soaking, the mushrooms should be washed in running warm water, let the water drain, throwing it into a colander, and only then proceed to salting
Salting is rightfully considered the most common way to store mushrooms for the winter. Such preservation is suitable as an appetizer, an additive to side dishes and salads, soups, marinades, etc. Before using it, mushrooms must be soaked from salt, this will take about 2 hours.
How much to soak mushrooms before frying
It is known that fresh fruit bodies contain many useful vitamins, mineral salts, essential oils and other substances. Mushrooms are served with vegetables, fish, meat. Whether it is necessary to soak mushrooms before frying, each housewife decides for herself.
The method of preparation depends on the size of the fruiting bodies, the degree of contamination, the type
Before frying fresh young mushrooms, they are washed, cleaned of debris and boiled in clean water for about 20 minutes. After that, they recline in a colander, let the moisture drain and fry in a dry frying pan until the water has completely evaporated. At the end, pour in the oil and bring to a golden color.
Is it possible to leave mushrooms soaked overnight
All night long, only those mushrooms that have been dried in the oven are left in the water. The heat of the oven makes the mushrooms tough, which is why they are subjected to this procedure. If you use fresh mushrooms, then overnight soaking will not improve their taste.
There is a good tradition to soak dried mushrooms in milk to make them softer.
Whether it is possible to leave mushrooms in water overnight depends on their primary appearance, it is also important to look at the condition of the mushrooms. If they have acquired the condition in which they were before drying, then the soaking process is stopped.
What to do if honey mushrooms are sour when soaking
If on the second day fresh mushrooms are sour when soaked, then they were poorly cleaned. That is, the forest debris was not completely removed, and the tips of the legs were poorly trimmed. They are cut only to remove the soil in which they grew, otherwise the fruiting bodies will quickly deteriorate.
If a strong rotten smell does not come from the mushrooms, larger specimens are selected, cleaned of soil residues, washed separately under running water. Then it is boiled twice in salt water and salted using the hot method. If the smell is strong, they get rid of the mushrooms.
There are several reasons why pre-soaked mushrooms begin to deteriorate:
- Unscrupulous cleaning and washing of the product.
- Non-compliance with the rules of salting. There was little salt or vinegar.
- Mushrooms turn sour if many other ingredients, such as onions, are added to them.
- Lids and jars have not been sterilized.
- The cooking technology was violated. For example, mushrooms were boiled less than the allotted time, etc.
- The bank got damaged copies.
Conclusion
It is not at all necessary to soak mushrooms in water, especially fresh, strong, young ones, especially if pickles and marinade are not prepared from them. There is also no need to overload them with various spices, such as black peppercorns, suneli hops, etc. It is known that mushrooms accumulate a lot of toxic substances. Therefore, the younger the honey agaric, the less poison it contains. Fresh, young mushrooms have their own unique sweet taste. Experts recommend setting off the natural taste of mushrooms with garlic, cherry leaves, currants, cloves, allspice, bay leaves, dill.
