Do mushrooms soak mushrooms before cooking?

Redheads are considered one of the best candidates for the preparation of conservation for the winter. Mushroom pickers especially distinguish boron species, with a rounded hat, the edges of which are bent to the leg. Spruce species having a funnel-shaped hat with bright circles are also distinguished.

Redheads are great for salting, pickling and frying. Knowing how to cook mushrooms as an appetizer for the winter, you can get an excellent dish for holiday treats. However, many housewives are wondering: should the mushrooms be soaked before cooking, and if so, how to do it right?

We note immediately that saffron mushrooms belong to the Mlechnik family and have a slight bitterness in the flesh. However, this does not create problems at all, but rather gives the fruit bodies a special piquancy. Therefore, many cooks do not soak the mushrooms, but only washed.

Do you need to soak the mushrooms before pickling or pickling so that the mushrooms do not bite?

Lovers of saffron milk prefer to salt them in their own juice, without soaking, without adding spices and seasonings, using only salt as a preservative.

This option preserves its own aroma and taste of the forest product, and a little bitterness does not spoil the pleasure of eating such an unusual meal.

But not all fans of mushroom dishes like bitterness in mushrooms. Do you need to soak the mushrooms so that they do not get bitter during salting or pickling?

Ginger in ancient times was called the "king of mushrooms", as he was one of the most delicious forest delicacies.

It can be pre-soaked, but you can not give a course to such a process. Therefore, if it was decided to soak the mushrooms, then they must be poured with plenty of cold water and left for 1.5-2 hours.

Is it possible to soak the mushrooms for the whole night?

Is it possible to soak the mushrooms for the whole night if there is no time to clean them? In this case, it is better not to do this, because the mushrooms quickly absorb liquid and begin to produce heat. This leads to the fact that the water heats up, and the fruiting bodies deteriorate and sour. Such long “water procedures” for saffron milk can spoil the final product: the dish will lose its taste, aroma and attractive appearance.

It is known that these fruiting bodies are very nutritious and are not inferior in calories to eggs and chicken meat.
The saffron milk go on the first place on digestibility by a human body. Therefore, the question arises, is it necessary to soak the mushrooms in the water so that they do not lose all these properties?
Here, each housewife decides on her own, however, it should be remembered that the soaking process does not have to be long.

• Mushrooms sorted out, discarded worms, rotten and broken.
• Cleared of forest debris: the remains of needles, leaves and grass.
• Cut off the tips of the legs, pour cold water with the addition of salt and citric acid and leave for 30-50 minutes.
• Stirred with your hands and spread on the wire rack, so that the glass is excess liquid. Such soaking is done so that sand comes out of the mushroom plates.

If the mushrooms are salted in the dry salting method, then washing the mushrooms is not allowed.

There are three methods for salting saffron mushrooms: hot, cold and dry.

Is it necessary to soak the mushrooms in the water before salting in a hot way?

Do mushrooms soak before salting for the winter in a hot way? In this embodiment, after preliminary cleaning, it is not necessary to soak the fruit bodies, instead they will be boiled.

• After the mushrooms have been cleaned, they are washed in plenty of water.
• Spread in an enameled pan, pour cold water so that it completely covers the mushrooms.
• They allow it to boil and boil for 15-20 minutes, constantly removing foam from the surface.
• Take out in a colander and put under a tap with cold water, washing for at least 5 minutes.
• Allow to drain completely and only then proceed to salting for the winter.

Do you need to soak the mushrooms before salting in a cold way?

Do you need to soak the mushrooms before pickling for the winter in a cold way? For this recipe, it is better not to soak the fruiting bodies, but to conduct blanching.

• To clear of forest debris, rinse quickly under a tap with cold water and put in a colander.
• In an enameled pan, let the water boil, add a little salt and 2 pinches of citric acid.
• Lower the colander with saffron mushrooms for 2-3 minutes and immediately rinse with cold water.
• Allow fruit bodies to drain and place on a clean kitchen towel. Then proceed to salting the mushrooms in a cold way, pouring salt and spices.

Do mushrooms soak before salting in a dry way?

Spruce and pine forest mushrooms, which have a resinous aroma, are especially valued for dry salting. Do you need to soak the mushrooms for salting for the winter with a dry option? Here there is only one answer - by no means!

• To clear mushrooms of forest debris and cut off the tips of the legs.
• Cleaned mushrooms with a damp kitchen sponge or a clean cloth.
• Next, proceed to the option of dry salting of mushrooms for the winter, pouring them with salt at the rate of 40-50 g per 1 kg of fruiting bodies.

Do you need to soak the mushrooms before pickling and frying?

Do mushrooms soak mushrooms before the pickling process? There are no specific rules and frameworks, but if the housewives decide to soak, then:

• Mushrooms are cleaned, filled with water and left for 30-40 minutes.
• It is washed in a large amount of water and laid out on a wire rack, and after complete draining, it is boiled from excess liquid. Boiling is best done in salted water with the addition of citric acid for 10-15 minutes.

Do you need to soak the mushrooms before frying, or is there another way? Before frying mushrooms, it is better not to carry out this process.

• After cleaning, the fruiting bodies are boiled in salted water for no more than 10 minutes.
• Allow to cool, cut into slices and then fry.