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Honey mushrooms are considered popular woodland fruiting bodies because they are easy to harvest. These mushrooms grow in large colonies on a single stump or tree. Honey mushrooms are common in different climatic zones of Our Country, except for permafrost regions. These mushrooms contain flammulin, a substance that prevents sarcoma. In addition, mushrooms contain vitamins E, B, PP, ascorbic acid, calcium, phosphorus, iron, and iodine. The legs of mushrooms are rich in fiber, useful for the human digestive system. From these fruiting bodies you can cook a wide variety of snacks and dishes. They are pickled, salted, fermented, dried, frozen, fried and stewed. However, despite the huge popularity of these mushrooms, the question of how mushrooms are processed is always relevant.
It is worth saying that the processing of mushrooms does not take much time, because by themselves these fruiting bodies do not grow on the ground. Therefore, very little forest debris accumulates on them, with the exception of fallen leaves and adhering grass. Mushrooms grow almost all year round, but the peak season for their collection falls on September and October.
In order to quickly carry out the primary processing of mushrooms at home before cooking and further use, you should spend time cleaning them in the forest. When you collect mushrooms, cut them closer to the hat, leaving a small part of the stem. It is better to put mushrooms in a basket, as in a bucket they begin to “sweat” and lose their shape. It is very important to be able to distinguish edible mushrooms from their false “brothers”: real mushrooms have a “skirt ring” on their leg.
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Processing mushrooms before freezing and drying
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Fresh mushrooms tend to darken very quickly after being cut. Thus, immediately after harvesting, processing of honey mushrooms is carried out. If the fruiting bodies are meant to be dried, then they are not washed. Honey mushrooms are sorted by size, most of the stem is cut off, and the caps are wiped with a dry kitchen sponge. Only then can the drying process begin.
In the modern world, the preservation of products for the winter can be carried out by freezing. At home – this is the most popular way. So you can keep fresh not only berries, fruits and vegetables, but also mushrooms.
Before freezing, processing of mushrooms takes place in the same way as before drying. First, the mushrooms are sorted out and wormy, wrinkled and rotten are discarded, since such specimens cannot be cooked. Young and strong mushrooms with dense legs are considered ideal for freezing. When affected by worms, only the legs are thrown away, and the hat is left: it can be put on caviar. The adhering remnants of grass and leaves are removed from the hats, and each mushroom is wiped with a kitchen sponge. I would like to note that before freezing honey mushrooms in their raw form, it is forbidden to wash them. If the fruiting bodies are heavily soiled, then wipe each cap with damp gauze or a kitchen towel, and then leave to dry for 1 hour. Next, the mushrooms are spread in a thin layer on the spacing and put in the freezer. After completely freezing, they are transferred to bags or plastic containers and put back in the freezer.
Beginning mushroom pickers often ask the question: is it possible to leave the crop for several hours, or should mushrooms be processed immediately after harvest? Note that mushrooms are a perishable product, so it would be better to clean them right away. However, if you do not have time, then do the following: Spread the mushrooms in a thin layer on newspapers in a well-ventilated area that is not exposed to direct sunlight. In this state, the mushrooms can lie for 24 hours. During this time, they will dry well and it would be better to clean them in a dry way.
Processing mushrooms before pickling, frying and boiling
For example, if you are planning to pickle mushrooms, then mushrooms should be soaked in cold water for a short time before processing and pickling. Soaking should be no more than 30 minutes so that the fruiting bodies do not gain a lot of liquid. And half an hour soaking will perfectly help to remove insects and their larvae from mushrooms. After this process, the “skirt” is removed from each leg of the mushroom, although each hostess decides this issue on her own. Usually, many do not try to remove the film from the legs again. In their opinion, the taste characteristics of the fruiting bodies do not change, and it takes less time to process. It is worth saying that this is the whole process of primary processing – mushrooms do not require thorough cleaning.
There are several ways to process mushrooms before cooking. Everything here will depend on what kind of dish you plan to cook. For example, before frying, mushrooms must be boiled. We can say that the processing of honey mushrooms before frying is carried out in the form of boiling. Boil water, add salt at the rate of 1 tbsp. l. per 1 kg of mushrooms, and introduce mushrooms. Boil for 20 minutes, while in the process you need to constantly remove the foam from the surface. Throw ready mushrooms in a colander and rinse with cold water from the tap, let the liquid drain, and then start frying.
Sometimes some housewives do not want to freeze raw mushrooms and resort to boiling them. After spread on a sieve, allow the liquid to drain well and lay the mushrooms on a kitchen towel to completely dry the mushrooms. Only then can the freezing process begin. Processing mushrooms before cooking occurs in a similar way: they are cleaned, most of the leg is cut off, washed in water and only then boiled. The primary processing technique for mushrooms will depend on further processes: drying, freezing or pickling.
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Heat treatment of meadow mushrooms for the winter
Many lovers of “silent hunting” like the taste of meadow mushrooms, which are found in glades, forest edges or in ravines. Such mushrooms grow in large groups, which form the so-called “witch circles”. These fruiting bodies are considered conditionally edible, but they have an excellent taste. Processing honey mushrooms before cooking is carried out in accordance with the above rules. However, in this case, to cut the meadow mushroom, mushroom pickers take scissors. Experts recommend using this type of mushrooms together with the legs, since they contain insanity acid and scorodonin, which cleanse the human body of viral diseases and cancer cells.
The processing of honey agarics for the winter is carried out as follows: the cut fruit bodies are cleaned of sand and earth, grass residues and leaves. Further, meadow mushrooms are processed in a large amount of water. For example, water is poured into the appropriate container and mushrooms are poured out. Mushrooms are stirred with hands for several minutes so that all insect larvae and stuck sand come out of the hats. Take out in a colander or lay out on a sieve and allow the liquid to drain. Next, proceed to the heat treatment again. Since these fruiting bodies are considered conditionally edible, they need to be boiled for about 30-35 minutes in salted water.
The process of processing autumn mushrooms
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Among mushroom pickers, autumn mushrooms are very popular, which have an amazing taste and aroma. From how mushrooms will be prepared in the future, and processing of autumn mushrooms will be carried out. In this case, the same processes mentioned above are applied to this type of fruit bodies.
It is worth noting that the processing of honey mushrooms and the processing time for each species are practically the same. The time of preliminary cleaning of these fruiting bodies varies from several hours to a day. If the mushroom crop is large, then it should be divided into several parts so that processing is not so burdensome. Those mushrooms that you want to leave, it is better to lower them into a cool room and put them on paper. If it is cool outside, then mushrooms can be put in a well-ventilated area and left there overnight. However, experts still advise dealing with mushrooms immediately after they have been brought home. This will help to avoid possible poisoning from damaged copies.
If mushrooms are collected from deadwood, then it is better not to pull them out, but to cut them off with a stainless steel knife so that the cut does not darken. Having brought home a mushroom harvest, you will not have to remove the remnants of the mycelium contaminated with dust and earth, and the processing of mushrooms will not be so difficult and time-consuming. These fruiting bodies are indeed considered one of the easiest mushrooms to peel because they do not require scraping. And if you follow the advice and pre-clean them in the forest, then the processing of mushrooms before cooking will bring more positive emotions.
Caps of mushrooms are much more nutritious and fleshy than the legs, although the legs also have their own useful vitamins and minerals. However, many mushroom pickers, if they find a large area occupied by mushrooms, collect only hats. Then they do not have to spend a lot of time cleaning mushrooms after returning home. In addition, this method does not harm the mycelium, so next year you can safely return here to harvest a new crop.
Many novice mushroom pickers are concerned about the question: how is honey mushroom processed after harvesting if overgrown specimens come across? We note right away that overgrown and old specimens are always distinguished by flabbiness, softness and stale aroma. Therefore, it is better not to risk your health and throw away such fruiting bodies. However, if the old mushrooms have an attractive appearance and a good smell, you can leave them without any problems. Processing mushrooms in this case will largely depend on what you want to cook from them. The best option for old mushrooms is called mushroom caviar or pate.