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Honey mushrooms are the most popular mushrooms in Russia, growing everywhere with whole families, so collecting them is a pleasure. Fruit bodies can be boiled, fried in vegetable and butter, marinades made from them, dried, frozen, and salted. They need careful processing before cooking. It is extremely important to clean and soak honey agarics in water, because this allows you to completely get rid of small forest insects and debris.
Do I need to soak honey mushrooms
The soaking procedure is most often carried out so that the fruit bodies are thoroughly cleaned, and insects and worms invisible to the eye float to the surface of the water. To do this, take 2 liters of water and a tablespoon of large table iodized salt.
Purchased fresh and dried mushrooms must be soaked in advance, because there is no complete confidence in their excellent storage and drying quality
Mushrooms are also placed in water for half an hour before salting or pickling. Honey mushrooms will become light when soaked, if you add a little vinegar to the water.
If the mushrooms are young, small in size, collected with their own hands and do not taste bitter, they do not need to be soaked. One of the most time consuming is the sorting and cleaning process.
Clean and small specimens are placed in a bowl and washed under running water. In this case, it is necessary to cut off the ends of their legs, then cook for 20 minutes.
It is imperative to pre-soak the dried mushrooms before cooking. If you throw them dry in the soup, it will not taste good. Honey mushrooms will not have time to swell and reveal their taste during cooking, they will remain tough.
There is an unspoken rule for soaking all types of mushrooms. To do this, you need to take a large tank of clean cold water and place the already processed specimens there.
How much to soak honey mushrooms
The time for soaking honey agaric depends largely on their size and on the degree of contamination. First, with the help of a regular sponge, you need to shake off the dirt, the remnants of the grass, then cut off the mycelium and a piece of the leg. Next, wash it under running water so that all the sand comes out, and only then place it in cold salted water.
Usually a lot of forest debris accumulates on the hats.
The minimum duration of soaking fresh mushrooms is 60-80 minutes. Heavily contaminated fruits are soaked for a longer period. To do this, prepare a solution of 2 liters of water and a tablespoon of coarse salt, with which the mushrooms are poured. In an hour, all the worms and insects will float to the surface. Dried mushrooms should be kept in water for 3-4 hours.
How much to soak honey mushrooms before cooking
Before you start boiling honey mushrooms, it is important to pay attention to thorough washing of the mushrooms. Prolonged soaking leads to the fact that they lose their main qualities, and this badly affects the taste of the finished dish.
You even need to wash fruiting bodies quickly, no more than 10 minutes.
It is better to pour the mushrooms with cold water after rinsing and put them on the stove. Add salt and citric acid to the water. It should be cooked for about 25-30 minutes, no more.
How much to soak honey mushrooms before salting
A solution of salt (for 2 liters of cold water, a tablespoon of table salt, not iodized) will help get rid of worms and insects.The salt composition must be mixed and filled with mushrooms. In an hour or two, all the bugs and worms will come out. The procedure will take no more than an hour.
After soaking, the mushrooms need to be rinsed in running warm water, let the water drain, throwing it into a colander, and only then start salting
Salting is rightfully considered the most common way to store mushrooms for the winter. Such preservation is suitable as an appetizer, an addition to side dishes and salads, soups, marinades, etc. Before using it, honey mushrooms must be soaked from salt, this will take about 2 hours.
How much to soak honey mushrooms before frying
It is known that fresh fruit bodies contain many useful vitamins, mineral salts, essential oils and other substances. Mushrooms are served with vegetables, fish, meat. Whether it is necessary to soak honey mushrooms before frying, each housewife decides for herself.
The preparation method depends on the size of the fruiting bodies, the degree of pollution, the type
Before frying fresh young mushrooms, they are washed, cleaned of debris and boiled in clean water for about 20 minutes. Then they are thrown into a colander, allowed to drain off the moisture and fried in a dry frying pan until the water has completely evaporated. At the end, pour in oil and bring to a golden color.
Is it possible to leave mushrooms soaked overnight
For the whole night, only those mushrooms that have been dried in the oven are left in the water. The heat of the oven makes the mushrooms tough, which is why they undergo this procedure. If you use fresh mushrooms, soaking overnight will not improve their taste.
There is a good tradition of soaking dry mushrooms in milk to make them softer.
Whether it is possible to leave mushrooms in water overnight depends on their primary species; it is also important to look at the state of the mushrooms. If they have acquired the condition in which they were before drying, then the soaking process is stopped.
What to do if mushrooms sour when soaked
If on the second day the fresh mushrooms sour when soaked, it means that they were poorly peeled. That is, forest debris was not completely removed, and the tips of the legs were poorly cut. They are pruned only in order to remove the soil in which they grew, otherwise the fruit bodies will quickly deteriorate.
If a strong rotten smell does not emanate from the mushrooms, larger specimens are chosen, cleaned of soil residues, and separately washed under running water. Then it is boiled twice in salted water and salted using the hot method. If the smell is strong, they get rid of the mushrooms.
There are several reasons why pre-soaked mushrooms begin to deteriorate:
- Unfair cleaning and rinsing of the product.
- Failure to comply with the rules of salting. There was little salt or vinegar.
- Mushrooms turn sour when many other ingredients, such as onions, are added.
- Caps and jars have not been sterilized.
- The technology for preparing honey mushrooms was violated. For example, mushrooms were boiled for less than the prescribed time, etc.
- There were some damaged copies in the bank.
Conclusion
Soaking honey mushrooms in water, especially fresh, strong, young ones, is not at all necessary, especially if pickles and marinade are not prepared from them. Also, you do not need to overload them with various spices, such as black peppercorns, hops-suneli, etc. It is known that mushrooms accumulate many toxic substances. Therefore, the younger the mushroom, the less poison it contains. Fresh, young mushrooms have their own unique sweetish taste. Experts recommend to set off the natural taste of honey agarics with garlic, cherry leaves, currants, cloves, allspice, bay leaves, dill.
