What is better to do with porcini mushrooms
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What to do with harvested porcini mushrooms
Mushrooms are widely used in cooking in fresh, frozen, dried, fried, boiled, salted and pickled form, and they are also introduced into various dishes. In Russia, porcini is considered the most valuable in cooking. It is distinguished by a dense white pulp, which will not change color during the heat treatment. What to do with harvested porcini mushrooms immediately after returning from the forest is described on the page.
If mushrooms from the forest are heavily contaminated, they are soaked in water and crushed with a load for complete immersion. After 10–20 min, the hats are easily washed off from adhering grass and leaves. Do not leave the mushrooms in the water for a long time, as they will actively absorb it, which will negatively affect their taste and aroma, make the caps brittle. Then the mushrooms are washed with clean running water.
Particular attention is paid to washing the bottom surface of the mushroom caps, which is spongy or lamellar, and therefore most susceptible to contamination. Then the mushrooms are left in a colander or sieve to drain the liquid. The exception is mushrooms intended for drying and, sometimes, freezing. They are only cleaned, but not washed with water, and even less soaked.
Mushrooms are dried in their natural form, and for freezing, cut into thin slices or slices, depending on size. To prepare dishes, mushrooms are cut in a variety of ways (slices, slices, straws, cubes, sticks) or chopped into minced meat using a meat grinder or blender. By the way, dishes with chopped mushrooms are better absorbed. At home, mushrooms are harvested for future use by drying, pickling, salting and canning in hermetically sealed glass jars.
What to do with dried porcini mushrooms
Dishes from fresh porcini mushrooms have a special taste, and dried mushrooms of this species, unlike all others, are most fragrant. What to do with dried porcini mushrooms: they are recommended to be added to first courses, sauces and pie fillings. Before use, dried mushrooms are washed with water and soaked in clean cold water, and then boiled until cooked. Only then they are cut into pieces and added to other ingredients.Fresh mushrooms are not stored for long, therefore, they must be processed for 3-4 hours after harvesting - sorted and prepared for canning or used for cooking mushroom dishes. If the mushrooms cannot be processed immediately, transfer them to enameled dishes without a lid and store in the refrigerator for 1-2 days.
At the same time, they should be shaken and shifted as little as possible, and handled carefully so as not to leave dark spots and dents. Preparing mushrooms for culinary processing consists in cleansing of garbage (adhering blades of grass and insects), removing darkened or damaged places. Mushroom caps are cleaned with a knife with a stainless steel blade or a soft cloth. The cut on the legs is updated, removing the most contaminated part.
What to do with large porcini mushrooms
The most optimal thing to do with large porcini mushrooms is to dry them and process them into mushroom powder. The most tested and reliable way to preserve mushrooms is to dry them. Properly dried mushrooms are well stored, remain tasty and nutritious. They are used to make soups, fries, sauces, fillings. For drying, it is necessary to select fresh, young, strong, undamaged mushrooms. Porcini mushrooms and after drying and heat treatment retain their white color, for which they got their name.
What to do with old porcini mushrooms
So, the best thing you can do with old porcini mushrooms is to dry them. And how to do it right is described below. Before drying, do not wash the porcini mushrooms, but wipe them with a dry cloth. Cut large specimens into pieces, and dry the rest whole. On hot days, you can dry the mushrooms in the sun - to do this, string them and hang them in the air. From flies, cover the mushrooms with gauze.
At home, mushrooms can be dried in an oven at a temperature of 70–80 ° C and with an open door to ensure the supply of fresh air and the removal of moisture released from the mushrooms.
Put the mushrooms on a baking sheet covered with parchment. The drying process will take about 5 hours, during which time the mushrooms must be turned several times. Store mushrooms thus dried in a dry place, in glass jars or linen bags, separately from products with a pungent odor.
What to do with porcini mushrooms for the winter
The most common thing that is done with porcini mushrooms for the winter is pickling and pickling mushrooms in jars.
Salting is a traditional old way of preserving mushrooms. The simplest method of harvesting is based on the preserving effect of table salt at a certain concentration. It is only a pity that under the influence of salt the nutritional value of mushrooms decreases and, to a greater extent than with other methods of harvesting, their taste deteriorates. Mushrooms are salted in three ways: dry, cold and hot. Each method is applicable for certain types of mushrooms, taking into account their properties.
Mushroom pickling is a harvesting method using acetic or citric acid, spices, salt and sugar. Mushrooms for pickling take young, strong and without the slightest worminess. Caps are mostly pickled, and small mushrooms are pickled whole. Large mushrooms are cut into halves or quarters. The roots of porcini mushrooms are cut across not very thick slices and marinated separately from the hats. You can cook marinade with mushrooms in order to preserve the aroma and specific extractives in the product to give their mushrooms special taste. In this case, the marinade turns out to be really more saturated, but it does not always have a pleasant appearance - it is dark, unclear, viscous, often with debris from mushrooms crumbled during the cooking process.
What to do with a leg of cep
There are several options for processing different parts of boletus. The best thing you can do with the leg of a white mushroom is to make caviar. But another method of processing is also suitable - canning. The legs intended for pickling should be pre-boiled and dipped into the boiling marinade already ready.With this method, the marinade turns out to be lighter, cleaner and more transparent, but inferior to the product prepared in the first way in terms of the strength of the mushroom smell and taste. The salt is stirred until complete dissolution, the solution is brought to a boil and the prepared mushrooms are loaded into the boiler. Mushrooms are boiled with a slight boil and stirring with a wooden oar, while removing the resulting foam. To give them a beautiful golden hue, add citric acid (3 g per 10 kg of mushrooms). The cooking time, depending on the age of the mushrooms, is from 20 to 25 minutes. The subsidence of mushrooms at the bottom of the boiler and the transparency of the brine are signs of their readiness. To get pickled mushrooms 3-5 minutes before the end of cooking, 80% acetic acid diluted 2-3 times and spices are added to the brine. Per 100 kg of ceps add (in g):
- bay leaf - 10
- allspice - 10
- 10 g of cloves and cinnamon
The marinade should cover the mushrooms. If the room is dry and the cans are not tightly closed, you sometimes need to add marinade or water during the winter. Usually pickled mushrooms are stored in jars with a plastic lid and other non-oxidizing dishes. You can store them in wide-necked bottles with a smaller evaporation area. To protect against mold from above, mushrooms are poured with boiled oil. Instead of acetic acid, citric acid can be used, but its effect on storage of mushrooms is much weaker.
Citric acid marinades should be stored in hermetically sealed jars sterilized for 1 hour at a temperature of 100 ° C.
What to do with porcini mushrooms: how to freeze
We also suggest learning what to do with porcini mushrooms and how to freeze them using a home freezer or refrigerator. Porcini mushrooms clean and rinse well, then put in a bag and put in the freezer. You can freeze both whole mushrooms and cut ones. Frozen mushrooms can be used to add to various dishes - their taste will remain the same as with fresh ones. Fresh mushrooms frozen at −28 ° C can be stored for 6–12 months.
Porcini: what can you do with it
Components:
- White mushrooms
- horseradish leaves
- vegetable oil
If a large mushroom is collected in large quantities, the first thing you can do with it is, of course, canned. Boil mushrooms in salted water, discard in a colander, cool. In sterilized jars put washed horseradish leaves. Then put the mushrooms, shifting the leaves of horseradish. When the jar is full, pour the mushrooms with vegetable oil. It is important that the horseradish mushrooms are completely coated with oil. Close the jar with a lid and store in a cool place.
