Mushrooms require careful heat treatment, and depending on what stage the boiling of the mushrooms is, different times are required for this process. For example, if you are going to eat boiled mushrooms, then you need to cook them longer than those that you intend to bake or fry after boiling.
It is important not to overcook the mushrooms so that they do not change the taste and density, as well as skim off the foam in time. After boiling, you should immediately drain the water, otherwise the mushrooms will absorb it and become tasteless and shapeless.
Observe the proportions of water and mushrooms. For 1 kg. mushrooms need 3 liters of water, and if after boiling you are going to fry the mushrooms, then add enough water so that it barely covers the caps.
Any mushrooms are boiled no more than 20 minutes after boiling. Milk mushrooms and russula are boiled for 5 minutes, butter mushrooms – 7 minutes, white and aspen mushrooms – 10 minutes. Morels are boiled in salted water for 15 minutes.
When boiling the mushrooms, add the onion head. If it remains light, then you can eat the mushrooms, and if it darkens and turns blue, then there are nitrates in the mushrooms and they are unsafe for consumption.
Add allspice, bay leaves, thyme and olive oil, and salt to the mushrooms – the mushrooms will be tastier and more aromatic.
The mushrooms are ready when the mushrooms sink to the bottom when raising the pan in which they are boiling.
Boiled mushrooms are stored in the refrigerator for 5 days, before the expiration of this period they must be used or preserved.