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Mushrooms spoil very quickly, therefore, it is necessary to clean the boletus and boletus mushrooms as soon as possible. To make the desired dish tasty, you need to properly prepare the forest fruits.
How to wash boletus
It is not recommended to wash the collected mushrooms immediately, as this will complicate the further cleaning process. First, the redheads are properly cleaned, removing all dirt and cutting out the areas sharpened by worms. Then the fruits are cut into pieces and immersed in cold water for half an hour to protect them from darkening. For each liter of water add 20 g of salt. After that, the crop is washed under running water. If whole mushrooms are used for further preparation, then it is better to take each specimen in hand and rinse separately. This will make cleaning more effective, and the pulp will not have time to absorb excess moisture.
If it is necessary to preserve the beautiful appearance of the boletus, or there is a possibility that a stream of water will damage the mushroom pulp, then a more gentle method is used. To do this, collect more water in a wide and preferably high basin. Pour the prepared mushrooms and mix them gently by hand. Then the liquid is drained, water is re-recruited and the cleaning process is repeated two more times.
You can also place the sorted and peeled boletus in a colander and completely immerse it several times in a bowl of water. Drain the liquid and, after refilling, rinse in the same way.
It is necessary to wash forest fruits quickly so that the caps do not absorb unnecessary moisture, which will spoil the taste of the boletus.
Do I need to peel the boletus
Boletus and boletus boletus are elite species, therefore, in order to preserve their taste, it is necessary to clean them correctly.
Experienced mushroom pickers know that it is necessary to pre-clean forest fruits in the forest. Therefore, they go on a quiet hunt with a knife. Before throwing the find into the basket, remove the remnants of the soil, adhering leaves and branches. Cut off the wormy pulp. If this is not done, then the worms will sweep the neighboring fruits.
In large specimens, the cap is cut in half and the condition of the pulp is examined. If it is badly spoiled by worms, then such a mushroom is immediately thrown away.
Mature mushrooms have a loose sponge that is removed in place. If you leave it, it will stick to the caps of neighboring boletuses, which will make cleaning much more difficult. Rotten and too old specimens are immediately thrown away, since the taste of such fruits is very low, and during transportation they turn into a shapeless slippery mass. These are the basic principles of the preliminary preparation of boletus in the forest, the rest of the work is already done at home.
Untreated forest fruits can be stored for a maximum of six hours from the time they are harvested. If there is no time to clean immediately, then you need to place them in a refrigerator or a cool room where the temperature does not rise above + 4 ° C. The putrefactive process under such conditions will not develop so quickly and the harvest, most likely, will be able to be preserved.
Do I need to clean the legs of the boletus
Mushrooms in the process of growth absorb various types of pollution in the environment. Therefore, the legs of aspen mushrooms, as well as boletus mushrooms, must be cleaned.
Be sure to clean the boletus boletus for cooking, since due to the unpeeled legs, the broth becomes dark and cloudy.
Do I need to clean the caps of the boletus
Cleaning the boletus caps is a matter of taste for every mushroom picker. It will not work with an ordinary knife. For this purpose, use a dry, lint-free cloth.
There is an edible spongy layer under the cap. It can be removed as desired or left for further preparation. But very often insects settle in its fibers and lay larvae. Therefore, experienced mushroom pickers most often remove it.
You can learn more about how to clean aspen mushrooms from the video and detailed descriptions below.
How to peel boletus mushrooms
The harvest of the harvested forest fruits is first sorted according to size. Old specimens are separated from young ones. The legs are cut off from the caps, immediately checking for the presence of wormholes.
Then you need to decide on what goals the boletus will go, since their further preparation depends on this.
Boletus processing always begins with a leg. For this:
- cut off unnecessary base;
- if there are damaged areas, then they are cut off. Also removes stubborn dirt;
- the top layer is scraped off with a knife or cleaned with a small brush.
If a bountiful harvest of mushrooms is harvested, then many mushroom pickers do not clean the legs. In this case, they are thoroughly washed and damaged areas are removed. Unpeeled black streaks on the surface of the stem do not affect the taste in any way.
The dark and insect-sharpened pulp is removed from the caps. Remove dirt with a slightly damp cloth. The peel of these mushrooms is not removed. In ripe fruits, the sponge is necessarily cut off. This is due to the fact that it is in it that mushroom mosquitoes like to lay larvae. Also, the sponge contains hard-to-digest spores, and when heat treated it becomes like mucus.
How to properly clean boletus and boletus mushrooms, depending on the further cooking method:
- if they plan to dry forest fruits, then they are recommended to be cleaned only by a dry method. Rinse, let alone soak them, is prohibited. If the mushroom absorbs at least a little moisture, then it will not dry out. The surface is cleaned only with a dry cloth or a small brush. For this method of harvesting, only young small specimens are selected that are not sharpened by insects and have dense pulp;
- if it is necessary to freeze the harvested crop, then it is also impossible to wash and soak the boletus boletus. They will absorb moisture and when the temperature drops, the fibers will break, thereby deteriorating the quality of the workpiece. If boiled mushrooms are frozen, then the usual processing is carried out;
- in boletus and boletus boletus intended for frying, the skin must be cut off with a knife, since during the cooking process it becomes very tough, which negatively affects the quality of the dish.
If it is necessary to preserve the harvested crop as long as possible, while not subjecting it to heat treatment, then the fruits are washed first. Then scalded with boiling water and transferred to a glass container. Sprinkle each layer with salt and put on ice. This preparation allows you to keep the boletus for a week. Subsequently, they are boiled or fried. The fruits are no longer suitable for drying and freezing.
Dry method
This method is used only with mushrooms intended for further freezing or drying:
- with a dry brush, brush off lumps of earth, leaves and small debris;
- strongly adhered dirt from the hats is cleaned with a knife, since often a brush or sponge does not cope with this task;
- the surface of the leg is scraped off with a knife, removing the top layer;
- cut off eaten and damaged parts.
After that, large specimens are cut and proceed to the further planned harvesting.
Do I need to soak the boletus
So that the collected aspen mushrooms do not darken too quickly, they must be immersed in slightly salted and always cold water. This method is only suitable for those specimens that do not plan to be dried and frozen.
If forest fruits need to be dried, then they cannot be soaked or even washed. Wet specimens take too long to dry and most often rot.
How much to soak boletus
If the boletus is slightly wormy, then you can soak it in water. To do this, add 40 g of salt to 1 liter of water, then pour the forest fruits with the resulting solution for an hour. All worms and insects will leave the mushroom pulp during this time.
It is not always possible to easily remove dirt from the surface of forest fruits. In this case, they are soaked in water. Half an hour is enough for the dirt to come off easily. But it is worth remembering that only strong and young specimens can be left. Old boletus and aspen mushrooms absorb liquid well, which makes them sour.
It is not worth soaking boletus mushrooms overnight, as they have a spongy structure that absorbs liquid abundantly. After that, they lose their high taste and density.
If the crop was harvested near highways or an industrial plant, then there is a high probability that the mushrooms contain hazardous metals and salts that are absorbed from the soil. Experts recommend not collecting such specimens or, in extreme cases, soaking them, but the process should not be lengthy. The maximum time is one hour. In the process, you need to change the water twice in order to maximize the purification of the product from the harmful substances contained in the composition.
If boletus and aspen mushrooms are collected in an ecologically clean place, in the depths of the forest or on the edges of the road, then soaking is not necessary, since the pulp of the mushrooms is not bitter.
Conclusion
It is imperative to clean the aspen mushrooms, this is an important process of preparing mushrooms for further use. A well-performed procedure will provide the mushroom dish with an exceptional taste. At the same time, aspen mushrooms will turn into a decoration of the holiday, and will also provide the body with useful elements and vitamins.
