Content
To process the mushrooms after collection, they must be sorted, removed from the dirt, soaked in cold water for half an hour and allowed to drain. After that, the mushrooms can be cooked immediately or sent for salting. If you plan to dry or freeze mushrooms, you do not need to wash them - the earth and debris are cleaned off with a brush, sponge or napkin.
What to do with mushrooms after picking
Primary processing can be carried out in the forest. To do this, the damaged areas are cut off from the fruit bodies, dirt is removed, and the remnants of grass and leaves are removed. It is useful to immediately cut off the tips of the legs, which are always soiled in the ground.
After harvesting, the processing of saffron milk caps is carried out at home:
- The brought mushrooms are laid out and sorted out.
- Remove rotten, wormy, too old mushrooms.
- All discarded mushrooms are thrown away, normal mushrooms are placed together.
- Healthy mushrooms can be divided into small and large sizes immediately after harvesting.
- Then they are processed in the chosen way, depending on further plans (cook immediately or salt, dry, freeze).
How to process mushrooms mushrooms
The choice of the method depends on what you need to do with the mushrooms in the future. In some cases, the mushrooms are thoroughly washed, while in others they can simply be cleaned with a damp cloth.
For cooking
It is not necessary to soak the mushrooms after harvesting. But if you want to completely remove even a slight bitterness, you can pour the mushrooms with cold water immediately after cleaning for literally 1.5 hours. Doing this overnight is not worth it, because the pulp may begin to sour. In addition, mushrooms will lose their pleasant forest aroma.
The processing of saffron milk caps before cooking is generally quite simple:
- They are cleared of earth and debris.
- Placed in a container and poured with cold water for half an hour.
- Remove the liquid and rinse under the tap.
- Put in a colander and wait for all the liquid to drain.
- After that, the mushrooms can be immediately cooked or sent to the preparation of pickles.
You can also process mushrooms after harvesting under pressure. Detailed instructions can be found here.
For freezing
In this case, the fruiting bodies are not washed. The sequence of actions is as follows:
- The hats are separated from the legs, laid out in different containers.
- From the outside, wipe the hats with any damp cloth. This can be a clean kitchen napkin, sponge, or toothbrush.
- The ends of the legs are cut off and laid out parallel to each other on a tray. Sprinkle them on top with a small amount of fine salt.
- The hats and legs are folded into different plastic bags and placed in the freezer (it is enough for them to lie down for 3-4 hours at the minimum temperature).
- Then they take out and squeeze out all the air from the bags. They put them again and put them back in the freezer for storage.
For salting
There are 2 methods of processing camelina mushrooms for further salting - cold and hot. In the first case, they act like this:
- The mushrooms, cleared of contamination, are thoroughly washed and the water is drained.
- Lay out on a clean towel to dry a little.
- Choose a container (not metal), lay the mushrooms and pour water so that it completely covers the mushrooms.
- Add salt at the rate of 2-3 tablespoons (50-60 g) per 1 kg of saffron milk caps, stir and leave for 5-6 hours.
- Rinse again under running water, lay out on a towel and start salting.
The hot processing method after harvesting involves boiling.The sequence of actions is as follows:
- Fruiting bodies are placed in a saucepan, poured with cold water so that it completely covers them, and a few pinches of salt are added.
- Thoroughly washed with hands, sorting out the fruiting bodies so that the sand completely comes out and settles at the bottom.
- Rinse under the tap, removing the remaining grains of sand.
- Take an enamel pan, pour 2 liters of water, bring to a boil.
- Add 2 tablespoons of salt and a little citric acid (at the tip of the spoon).
- Pre-washed mushrooms are thrown into boiling water and the stove is immediately turned off.
- Cover the pot and allow the water to cool completely.
- Then they drain it and start salting.
For drying
The preparation is quite simple:
- Dirt and debris are removed manually, you can also help yourself with a brush. All actions are performed carefully so as not to break the pulp.
- Large mushrooms are cut into several parts, small ones are left as they are. As a result, all the pieces should be approximately the same size.
- After that, they immediately start drying in the oven or in the sun.
Useful tips for processing saffron milk caps
Despite the fact that the methods of preparing saffron milk caps after collection differ from each other, there are general processing rules that you should pay attention to:
- It is better to process mushrooms after harvesting even in the forest - then not so much dirt will be brought home, and it will be easier to work with mushrooms.
- Processing should be carried out immediately after collection. Cut mushrooms quickly lose their elasticity, and most importantly, in the warmth, their forest aroma disappears.
- Ryzhiks are considered to be quite pure mushrooms, so it is not so difficult to process them. But special attention should be paid to the plates and the surface of the caps - it is there that the most dust accumulates.
- If the mushroom is wormy or rotten, it is thrown away completely without cutting off these parts.
- For salting, it is better to use young mushrooms with beautiful, healthy fruit bodies.
- After harvesting large mushrooms and broken bodies are sent to prepare the first and second courses. They can also be processed for further salting, drying and freezing (here the appearance does not matter).
Conclusion
Processing the mushrooms after harvesting is fairly straightforward. They can be soaked briefly in salted water, and then rinsed thoroughly to completely remove the grains of sand. Both an experienced and a novice hostess can cope with this task.
