Fragrant gifts of the forest, mushrooms enjoy special love.
From them you can cook a rich soup, hodgepodge, a filling for pies and pies, a delicious second dish.
Before eating, almost any mushrooms (with rare and exception) need to be boiled.
How to cook mushrooms and how long does it take?
Why boil mushrooms
There are several types of heat treatment of harvested forest crops. Cooking is one of the simplest and most common methods. Why is it needed?
Firstly, mushrooms contain alkaloids that are hazardous to health. These are poisonous compounds that must be disposed of. Some types of mushrooms, for example, contain guillic acid. This is the strongest poison that damages the liver and kidneys and in 30% of cases leads to death. The poison contains lines - mushrooms, very similar to morels. When cooking, it turns into a liquid, therefore, suspicious mushrooms are boiled in two waters, the first must be drained, and the mushrooms are washed after it.
Mushrooms are not accidentally compared with a sponge. They instantly absorb all the dirty and harmful substances from the environment, including radiation. Cooking helps to reduce its level, and with a single boil for ten minutes, the radiation level decreases by 80, and with a double - for 97 percent.
Cooking allows you to get rid of microscopic parasites, larvae, microorganisms, in general, as much as possible to protect the human gastrointestinal tract.
In addition, some types of mushrooms that have not passed the test with boiling water may be bitter. Therefore, you need to cook not only dangerous lines (which, in fairness, are extremely rare in the mushroom basket), but also beloved chanterelles, russula, mushrooms and even store mushrooms.
How to cook mushrooms depends on their type. However, it is important to understand that when cooking, part of the nutrients and vitamins will go into the decoction. Therefore, you need to pour a little water into the pan so that it only slightly covers the mushrooms.
How to prepare mushrooms for cooking
Before sending the mushrooms to the pan, they need to be prepared: sort, clean, cut off all dubious places (brown spots, damage, parts affected by worms or slugs). This should be done on the same day that the forest gifts were collected. If the mushrooms are old, remove the bottom of the cap.
If cooking is scheduled for another day, then you need to store the product in the refrigerator. In this case, they don’t wash the mushrooms, they just clean off the adhering leaves, grains of sand and grass with a knife. Before boiling, mushrooms can be washed with cold water, but quickly so that they do not have time to soak in water.
How to cook fresh mushrooms
Mushrooms are cooked for several purposes: to freeze for the winter, prepare for salting or process before frying. Cooking time will depend on the type of mushroom. Readiness can be determined by external signs: boiled mushrooms will sink to the bottom of the pan if you raise it above the burner. Nevertheless, it is best to focus on recommendations on cooking time. How much to cook mushrooms? Experienced chefs recommend the following procedure:
• champignons cook purely symbolically - five minutes;
• oyster mushrooms for readiness will be enough for fifteen minutes, large nests can be boiled for five minutes longer;
• chanterelles and boletus should spend 20 minutes in boiling water (a film is removed from the caps of the boletus);
• Russula, despite the name, should be cooked for half an hour;
• porcini mushrooms must be thoroughly cleaned before boiling, remove the film from the hat, rinse, and then cook for 40 minutes;
• boletus mushrooms are processed in the same way as porcini mushrooms, but cook for 45-50 minutes;
• honey mushrooms are put into water, brought to a boil, after which the first broth is drained and poured with a new portion of water. Secondary cooking time - 50-60 minutes;
• Dense breasts are pre-soaked in cold water for an hour (add two tablespoons of salt per liter of water), and then boil for 15 minutes.
Cooking mushrooms is very simple. It is necessary to lay it out in a pan, add a small amount of water, add salt and, after boiling, keep it in boiling water for five minutes to one hour, depending on the type. If mushrooms are processed for further frying, you need to cook them for 10-20 minutes less than indicated in the main recommendation. Then remove from water, chop or twist in a meat grinder and use according to the basic recipe.
A delicious winter harvest will be obtained from boiled fresh mushrooms prepared according to the following recipe.
Ingredients:
• two kilograms of fresh mushrooms;
• one and a half liters of water;
• a spoon of salt (the amount of salt can be varied to your liking);
• two leaves of black currant;
• head of garlic;
• ten peas of black pepper.
Cooking
Previously, you need to sort out the mushrooms, clean the forest dirt, rinse in small portions in a colander.
In a large bowl or pan, soak the entire amount of mushroom "meat" and pour in a portion of fresh cold water.
Set a small oppression in the form of a plate suitable for the diameter, so that all the mushrooms are under water.
After an hour and a half, rinse the soaked mushrooms again, chop large ones, and leave small ones whole.
Pour mushrooms with one and a half liters of water and bring to a boil over high heat.
As soon as the water boils, reduce the heat, add pepper and salt, currant leaves and garlic.
Cook for 20 minutes, then remove the mushrooms with a slotted spoon and cool.
For winter freezing, put the cooled mushrooms into packages in small portions about half a kilogram (exactly as much as you need for mushroom soup, frying with potatoes, making a pie, etc.) and send it to the freezer. It is important that as little air as possible is left in the mushroom bag.
You can store frozen mushrooms in this way for one year.
How to cook dried mushrooms
Dried mushrooms are a real winter treat. From them you can cook a lot of delicious, fragrant, deliciously delicious first and second courses, pastries, snacks and salads. However, to restore the initial properties of the fungus, it is important to know how much to cook the mushrooms after drying.
Improperly prepared dried mushrooms lose both taste and texture, become too harsh. First of all, they should be soaked in fresh cold water. Four hours of soaking will be enough to restore the elasticity and volume of mushroom slices. After soaking, you can not drain the water, because the mushrooms give it their amazing aroma and taste. Of course, you need to focus on the result. If the mushrooms were not prepared correctly, then the water will become dirty, muddy, clogged with leaves, needles, sand. In such a mushroom cook "meat" is not worth it.
As a rule, ceps are dried. However, you can dry the boletus boletus, butterfish, morels, mushrooms, mushrooms, chanterelles, etc. How many cook dried mushrooms after soaking? Not less than half an hour. You can check the readiness by whether the mushrooms will fall to the bottom of the pan after rising above the surface of the stove.
Depending on the degree of drying, it may take longer to digest the mushroom slices. To prepare a delicious decoction based on porcini mushrooms, you can use the following recipe.
Ingredients:
• three hundred grams of dried sliced porcini mushrooms;
• one and a half liters of water;
• salt;
• Bay leaf;
• peppercorns (optional).
Cooking
Pour mushrooms with boiling water so that all slices are under water. You can pin them on top with a plate or lid.
After three to four hours, pour the swollen mushrooms into a pot of boiling water for broth.
Throw bay leaf, pepper, salt the broth to taste.
How much to cook dried mushrooms depends on the size of the slices and the degree of drying. If the mushrooms are coarsely dried, the cooking time should be 35-40 minutes. Thin slices weld faster in just half an hour.
After the mushrooms are ready, they can be cut into smaller ones and sent to a frying pan in hot oil. Cook mushroom soup based on the broth.
How to cook frozen mushrooms
From frozen mushrooms you can cook all the same wonderful dishes as from fresh ones. Mushrooms, oily, white, honey agarics, chanterelles - almost everything that can be brought from a successful mushroom hunt are frozen. How to cook frozen mushrooms? Before answering this question, you need to learn how to cook mushrooms for cooking.
The fact is that removing all the moisture from the mushrooms before freezing does not work: they necessarily form a small amount of ice. You can’t throw mushrooms in such a state into the pan, they will ruin the whole thing. Therefore, mushrooms must first be thawed. There are several ways to do this:
• send for a couple of minutes in the microwave;
• leave in a colander at room temperature and wait for natural thawing.
After the mushrooms have thawed, they must be washed in running water. Then everything is simple: you need to fill the mushrooms with water and send to the fire. After boiling, reduce the heat to a minimum and cook, covering it with a lid. Be sure to stir and remove the foam with a slotted spoon from time to time.
How to cook frozen mushrooms? For full readiness, enough for 20-30 minutes. Champignons will be ready in 15 minutes.
How to use boiled mushrooms and mushroom broth
Fresh, dried and frozen boiled mushrooms rarely become an independent dish. Usually they are boiled for salting, pickling, freezing (if the mushrooms are fresh). In addition, dried and frozen mushrooms are boiled to make soup, mushroom salad, stuffing in pies or pancakes, julienne, fried potatoes.
After boiling mushrooms, the broth cannot be poured. This is a valuable food product, on the basis of which you can cook a light aromatic soup or prepare a wonderful sauce for a dish of meat or poultry.
The broth can be frozen in a plastic container or bottle. This is very convenient, because you can cook soup or sauce on fresh mushroom broth at any time.
