What to do with forest mushrooms after harvesting?
1. Immediately after harvesting, pour the mushrooms into a large basin filled with water, and add salt to the water, 1 tablespoon of salt per liter of water – this already contributes to disinfection. Make an exception for slippery mushrooms (for example, butter) – it is better to clean them dry.
2. Place several pots of water in front of the basin, into which you will sort the mushrooms:
– by type – tubular (with a porous cap – white, boletus, boletus, boletus) separately, and brittle lamellar (weights, russula, honey agarics, chanterelles and others). Keep in mind that all mushrooms with milk must be soaked, otherwise they will make the dishes bitter. These are waves, bitters, milk mushrooms, mushrooms.
– by purpose and size: for example, small mushrooms are better suited for pickling, and large mushrooms for pickling. It is better to dry the obvious overgrowths, and from the small, most beautiful ones, cook soup right there.
3. Clean the mushrooms from the ground, vegetation, large mushrooms should be cut in half and checked for worms. Take each mushroom and operate with a knife. If necessary, separate the caps from the legs, and cut the large mushrooms into several pieces. Arrange the mushrooms in pots according to the purpose.
4. Wash the peeled mushrooms under running water.
5. Cook mushrooms: tubular cook together from 20 minutes, lamellar from 30 minutes. Tubular mushrooms can be fried without boiling. Mushrooms can also be dried or frozen.
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