How to clean the mushrooms collected in the forest, and what can be cooked from them

In late summer and early autumn, many summer residents go to the forest for several hours to return home with a good mood and full baskets (buckets, packs or rucksacks) of mushrooms. One of the most common and available species in deciduous foxes are mumps. These fragrant beauties in most cases are salted or marinated for the winter, because a specific bitter taste requires a fairly long cooking.

Types of mushrooms

Returning home with prey, mushroom pickers, as a rule, immediately begin the process of its processing. In order to pickle or pickle all faster, first of all you need to understand how to clean the mushrooms. Or rather know how to do it right, quickly and with minimal effort.

Before cleaning the mushrooms, they should be re-sorted. In general, there are more than 20 species of these fungi in nature. The largest of them - real geese (they are wet, white or peppery) - have impressive sizes and pronounced bitter taste. It is for this reason that they should be soaked for a long time.

Black mushrooms (also rather big) with characteristic dark hats are best prepared separately. In addition to the bitter milky juice, which is well visible in the cut, these mushrooms are covered with a special sticky substance from above. Therefore, before cleaning the mushrooms, they should be washed well. They are recommended to be harvested without mixing different species.

Ways of salting

Regardless of the type of these fungi, there are cold and hot ways of preparing them. Before you clean the white mushrooms, they are simply poured with water and all the garbage is removed. Black will need to remove the mucus. And then, in the cold way, they are simply soaked for several days, periodically changing the water. When hot, the mushrooms are cooked in salt water for about 10 minutes, then they are thrown back to the colander. With them, it is very easy to remove the top film, on which, as a rule, there is garbage and soil particles. This procedure is optional, but still highly recommended. Especially since the film is removed from boiled mushrooms, if they just rub it lightly with a brush. Then you can proceed directly to the saline.

With the hot method, everything is relatively clear, but how to clean the mushrooms from the top film, if a cold salting is planned, is not entirely clear. As a rule, they are simply washed thoroughly under running water. It is for this reason that most housewives prefer to use the hot method. Otherwise, there is a high probability of sand particles and other inclusions entering the ready-made dish, which is not very pleasant.

How to salt blanched mushrooms: recipe

Pre-washed, cooked and peeled mushrooms should be packed in a container in which they will be stored for a long time. The ideal option is a wooden barrel. In its absence, an enamelled pan or a few glass jars can be used. For each kilogram of raw mushrooms take 50 grams of salt. At the bottom of the container are placed oak leaves, horseradish root, fragrant peppercorns. Then lay the layers of mushrooms (large can be cut into several parts), pouring salt. Between them you can place laurel leaves, pepper and parsley root. Above, the mushrooms are pressed down with oppression and left for 7 days. After this time they are consumed or sent to storage in a cool place. Before using salted mushrooms in salads or other dishes, they are washed (it can be soaked in cold water for 30-40 minutes).