How long to fry flywheel mushrooms. Marinated moss mushrooms

It is much easier to pick a lot of moss mushrooms (they are also called “Polish mushrooms”) than white mushrooms. Nevertheless, these mushrooms are also very healthy and tasty. If there are so many collected moss mushrooms that it is possible to prepare them for future use, then they can be salted. Not everyone knows how to pickle moss mushrooms for the winter, including in jars, as there are some secrets here. However, this task is not difficult, so even an inexperienced housewife can cope with it.

Cooking secrets

There are different ways to salt fly mushrooms for the winter, but no matter which one you choose, you should know a few secrets of salting fly mushrooms.

Moss mushrooms can be found in different places, including in plantings near roads, but you should not collect them near highways, enterprises, or populated areas. After all, mushrooms quickly accumulate toxic substances inside and become harmful.

• Young mushrooms are more suitable for pickling, but medium-sized mushrooms can also be taken. The main thing is that they are not wormy or overgrown. For this reason, before salting, the moss mushrooms should be sorted out, at the same time cleared of forest debris.
• For pickling, usually only the caps of moss mushrooms are taken, but there is no need to throw away the legs - they can be fried or used to make soup or mushroom caviar.
• Moss mushrooms darken very quickly, especially when touched or exposed to high temperatures. They will definitely turn black if you boil them - you need to be prepared for this. However, there is a way to restore moss mushrooms to their former beauty - to do this, you need to give them the opportunity to slightly sour. To do this, add 20–30 percent less salt than indicated in the recipe, and after clarification of the mushrooms, sterilize the jars with them and roll them up.
• When pickling moss mushrooms, it is not recommended to use garlic, as it will almost certainly turn blue, which is why the mushrooms will look unappetizing at best, and some may even consider them inedible.
• You can salt moss mushrooms in an oak barrel, in an enamel bucket, in a stainless steel pan or glass jars. You cannot use only galvanized utensils for them.

Regardless of the cooking method, salted mushrooms can only be stored in a cool place: in the refrigerator or cellar.

How to salt moss mushrooms in a cold way (including in jars)

Composition (per 3 l):

• flywheels (caps only) – 3 kg;
• salt – 140 g;
• horseradish leaves – 4 pcs.;
• cherry leaves – 7 pcs.;
• currant leaves – 7 pcs.;
• dill umbrellas – 7 pcs.

Cooking method:

• Sort through the moss mushrooms, clean, wash, and cut off their stems.
• Place the caps in boiling water (1 liter of water per 1 kg of mushrooms) and boil for 20 minutes.
• Place the mushroom caps in a colander and wait until the water drains from them.
• Prepare the dishes in which the mushrooms will be salted by washing and drying them. This utensil, in particular, can be a bucket or a jar.
• Pour a tablespoon of salt into the bottom of the prepared container, place an umbrella of dill, a currant and cherry leaf, and a horseradish leaf (if it is large, it can be cut into several pieces).
• Lay out about a sixth of the moss mushrooms, placing them caps down.
• Sprinkle the mushrooms with a tablespoon of salt, put half a leaf of horseradish, an umbrella of dill, a cherry and currant leaf, again put some of the mushrooms and continue laying them out in layers, sprinkling each layer with salt, placing spicy leaves.
• Cover the mushrooms with a clean cloth and place pressure on top. If you use a jar, then the role of oppression can be played by a plastic lid folded in 4 layers, pressed down with a metal screw cap.
• Place the container with mushrooms in the cold for 40 days.
• After the specified time, the oppression can be removed, the flywheels, if they were salted in a bucket or barrel, can be transferred to a jar, filled with the brine that formed during salting, and closed with lids.

Mushrooms can be added during cold pickling, but in this case 40 days should be counted from the moment the last portion of mushrooms is added.

How to salt moss mushrooms using a hot method (including in jars)

Composition (per 3 l):

• flywheels – 3 kg;
• water – 3 l;
• salt – 0.18 kg;
• cloves – 9 pcs.;
• allspice peas – 9 pcs.;
• oak leaves – 3 pcs.;
• cherry leaves – 3 pcs.;
• dill umbrellas – 3 pcs.;
• bay leaves – 3 pcs.

Cooking method:

• Boil water (3 liters), adding 3 tablespoons of salt, bay leaves, pepper and cloves.
• Dip the mushroom caps into the water and boil until tender, that is, until they fall to the bottom.
• Remove the mushrooms and rinse well under running water.
• When the water has drained, begin placing the mushrooms, caps down, in a jar or other container in which you plan to pickle them.
• Sprinkle each layer of mushrooms (about half a kilogram) with a tablespoon of salt and arrange with spicy leaves.
• Cover the mushrooms with gauze folded in several layers and place a weight on top. Place in a cool place.

You can eat such mushrooms within 2 weeks, but you shouldn’t rush to “finish off” your mushroom reserves, because you can store them in the cold for quite a long time, at least a year.

Salting moss mushrooms is not difficult, because it does not even require complex preliminary preparation - removing the film from the caps, soaking and other manipulations.

Mossies! Do you have these delicious lush mushrooms growing?

The middle zone is full of forests of trumpet mushrooms. We collected them today. You just want to crush the plump hats with your hands. An edible mushroom will certainly have a dent from your finger under its cap. Moss mushrooms are good for both marinating and frying. Let's fry wild mushrooms with onions and season with sour cream. Yum-Yum. Soulful Russian delicacy!

To prepare fried moss mushrooms, medium-sized mushrooms without wormholes or mold are suitable. You will also need salt, onions, and odorless frying oil so as not to take away the special mushroom aroma. We will add sour cream to the finished dish.

Moss mushrooms cook very quickly. They are one of those mushrooms that do not require pre-cooking before frying.

Mushrooms collected in the forest, and not bought in a store, need to be washed well. This is done very carefully with flywheels. No soaking! We take each fungus in our hand and wash it under running cold water to remove leaves and soil. We lightly squeeze out the moisture from each clean flywheel with our fingers.

Cut into slices.

Place in heated sunflower oil in a frying pan.

Let's start simmering first. It will take no more than 30 minutes. The lid of the frying pan does not close during simmering. No matter how hard I tried to squeeze the moisture out of the mushrooms, it still remained in the moss mushrooms. At the time of stewing, a lot of mushroom foam is formed.

When the moisture has almost evaporated and the foam stops building up, the mushrooms must be salted. Then add onions, chopped into quarters of rings. If you decide to add the onion before the mushrooms, it will turn out boiled and will lose all its aroma and taste.

Fry moss mushrooms over intense heat along with onions for 10-15 minutes. Mix during the process with a wooden or silicone spoon.

The dish was prepared so quickly that I didn’t even have time to fully enjoy the mushroom aroma, which is unique only to forest “dwellers.”

In Russian cuisine, sour cream can be used when frying moss mushrooms. You can also serve it separately and add it to your plate before eating.

Gorgeous fried moss mushrooms are served. Have a nice autumn feast.

Most people's love for mushrooms is understandable. The delightful aroma and indescribable taste of these gifts of nature leave few people indifferent. Among the variety of “forest inhabitants,” the flywheel mushroom is very popular. It belongs to the Boletaceae family. Moss mushrooms can mainly be found in places where moss grows. This mushroom got its name from where it grows.

The flywheel mushroom, recipes and properties of this forest representative are of interest to many people, which is not at all surprising. There are 7 species of moss mushrooms growing in Russian forests. The most famous are the red, green, chestnut, variegated flywheel, as well as the Polish mushroom (Xerocomus badius). The flywheel differs slightly in biological structure from the rest of the mushroom fraternity. The mushroom cap is velvety, porous on the inside, and becomes sticky in rainy weather. Over time, the flywheel cap becomes covered with cracks. Depending on the type of mushroom, its flesh may differ slightly in color. Mostly flywheel has yellowish or reddish flesh. When cut, the flesh acquires a bluish color.

Among all the variety of forest gifts of nature, flywheels are considered to be edible first-class mushrooms. Moss mushroom is a mushroom for all occasions, as it is perfect for pickling, pickling, drying, frying, and preparing unusually tasty, aromatic soups. Hot dishes prepared from moss mushrooms are even considered by many to be delicacies. In this case, both the fleshy cap of the mushroom and its stem are used.

Moss mushrooms contain proteins, essential oils, sugars, and various enzymes that promote normal digestion. Nutritionists say that in terms of vitamin D content, fly mushrooms are not inferior to butter, vitamin PP to liver and yeast, and B vitamins to many grain products. The entire complex of beneficial substances contained in fly mushrooms gives mushrooms a unique taste and aroma.

There are a large number of culinary recipes for preparing dishes from moss mushrooms. In particular, any connoisseur of these wonderful mushrooms will be delighted by moss mushrooms stewed with natural honey, a seemingly incompatible ingredient. The dish is prepared very simply. You will need the following ingredients: half a kilogram of flywheel mushrooms, 2 tablespoons of natural honey, 2 cloves of garlic, a bunch of parsley, 2 tablespoons of mustard and 9% vinegar.

Wash the mushrooms, dry them, cut into medium pieces. Pass the garlic through a garlic press, finely chop the greens, mix with vinegar, mustard and honey until you get a homogeneous mixture. Place the mushrooms in a container, pour over the prepared mixture and leave in a cool place for 2 – 3 hours to soak in the marinade. Then put the whole mass in a deep frying pan and simmer for 30 - 45 minutes over low heat. The finished dish can be served with meat or hot boiled potatoes.

Considering the flywheel mushroom, recipes and properties of this forest representative, it is worth noting a light savory dish - turkey jellied mushroom with flywheels. To prepare it you will need: half a kilogram of frozen moss mushrooms, a turkey soup set (0.5 kilograms), a liter of ordinary water, salt, celery greens, 2 tablespoons of gelatin.

Initially, you should cook the turkey soup set. Separately prepare mushroom broth from moss mushrooms. Place cooked turkey pieces, mushrooms, and celery greens on the bottom of special molds. While the broth is cooling, soak the gelatin. After the gelatin swells, it is poured into the mushroom broth, which is placed on the fire and brought to a boil. Stir the broth, add salt, cool slightly, strain through two layers of gauze and pour into molds with turkey, moss mushrooms, and celery laid out. The aspic is allowed to harden in a cool place. A delicious, cold mushroom appetizer is ready. Flywheels are a worthy decoration for any table. Bon appetit!

Moss mushroom is a mushroom that can be found in almost any forest. It grows there from June to October (until the first frost). Mushroom pickers do not collect it very often, because the mushroom mushroom does not have any special taste. However, it can still be found in their baskets. This mushroom is included in many dishes. It can be fried and boiled, added to salad or to meat. It is worth remembering that flywheel can be edible and inedible. How not to make mistakes when collecting? What dishes can be prepared from this type of mushroom?

Moss mushroom is a mushroom that belongs to the tubular family. It has a velvety sticky or dry cap and a smooth stem. The pulp of this type of mushroom can be yellow, white or reddish. If you cut them, the flesh will turn blue.

There are a total of 18 varieties of moss mushrooms. The most common 6 of them are:

Spreading

In one forest you can find almost all types of moss mushrooms. However, there are some differences in the distribution of some species:

• The green mushroom prefers coniferous and deciduous forests. Most often it grows near the road or along the edge of a ditch.
• Representatives of the variegated fissured species can also be found in deciduous forests. They also grow in mixed varieties. This mushroom is considered rare. Most often found in areas where beech trees grow.
• Red moss mushrooms grow mainly in grass, for example, on the edges. They love oak forests. Found in temperate climate zones.

Deceptive mushroom

In the forests you can also find false moss. It differs from the real ones in its small size. In addition, unlike other species, it most often grows on the body of other mushrooms, for example, puffballs.

You can also distinguish a false mushroom by the color of the cut pulp. It is usually white or dirty brown. Sometimes after cutting the flesh begins to turn red.

So, if the mushroom found has all these signs, most likely it is a false mushroom.

Before preparing the collected flywheels, they must be thoroughly cleaned. How to properly clean mushrooms after picking?

1. Even in the forest, it is necessary to clear its cap and stem from needles, leaves and soil.
2. If the flywheel is being dried, it does not need to be washed. For other cooking methods, you need to rinse with a brush. You need to go over both the cap and the stem.
3. Using a knife, you need to cut off the hard parts of the mushroom and the spots. It is also recommended to get rid of the layer of spores that is located under the cap.
4. The last stage is soaking. Mushrooms must be soaked in cold water for 5-10 minutes. Then remove and dry with a towel or napkin.

Now the moss mushrooms can be cooked. Most dishes involve the use of boiled mushrooms. They need to be boiled before frying or adding to salads.

Before cooking, moss mushrooms must be filled with hot water for 5-10 minutes. Then transfer them to a container with boiling water. Cook for about half an hour. It is recommended to use an enamel bowl. Place the prepared mushrooms in a colander to drain excess water.

Several recipes

You can prepare moss mushrooms in several ways. They can be added to soup, fried, used as a filling in baked goods, etc.

Soup

For 4 servings you will need the following ingredients:

• 250 g moss mushrooms;
• 500 g chicken meat;
• a little parsley and dill;
• 4 cloves of garlic;
• salt and spices, soy sauce to taste;
• a little vegetable oil.

Preparation consists of several stages:

1. First you need to cook the chicken broth. Once the chicken is ready, remove it and cut it into small pieces.
2. Add salt and soy sauce to the broth.
3. Peel the onion. Fry it in hot vegetable oil.
4. Finely chop the moss mushrooms. Fry the mushrooms along with the onions for 25 minutes. Season them with soy sauce and garlic. Cook for another 3 minutes.
5. Combine fried fly mushrooms, onions and garlic with chicken broth. Add spices there. Put on fire and let it boil. Set aside.
6. When serving, add finely chopped greens to each plate.

With sour cream

Moss mushrooms stewed with sour cream have an unsurpassed taste and aroma. They can be served with potatoes or buckwheat. They also go well with a vegetable side dish.

The dish includes the following products:

• 1 kg of mushrooms;
• 200 g sour cream;
• 3 tbsp. sunflower oil;
• 1 onion;
• seasonings and salt to taste.

From these ingredients you can prepare 3 servings of stewed moss mushrooms. The cooking process is quite simple:

1. Clean and wash the main product. Throw whole into a saucepan and cook over low heat for 1.5 hours.
2. Heat oil in a frying pan and fry moss mushrooms until golden brown.
3. Peel and finely chop the onion. Place it in the frying pan.
4. Add sour cream to the mushrooms and add a little water. Simmer until the sour cream sauce becomes thicker.

With notes of honey

An interesting dish is made with the addition of honey:

• 1.5 kg of mushrooms;
• 2 tbsp. honey;
• 2 cloves of garlic;
• several sprigs of parsley;
• 2 tbsp. mustard;
• 2 tbsp. vinegar.

Preparation:

1. Cut the moss mushrooms into medium-sized pieces.
2. Chop garlic and herbs. Mix them with vinegar, mustard and honey.
3. Place the mushrooms in a bowl and pour over the prepared sauce. Place in a cool place for 3 hours.
4. Place the mixture into the frying pan. Place on low heat and cook for 45 minutes.
5. Serve with boiled potatoes and meat.

Jellied

Let's prepare the ingredients right away:

• 0.5 kg moss mushrooms;
• 0.5 kg turkey soup set;
• 2 tbsp. gelatin;
• 1 liter of water;
• salt, spices and herbs to taste.

The preparation goes like this:

1. First you need to prepare the broth. Separately from turkey and mushrooms.
2. Prepare the molds. Place turkey meat, boiled mushrooms and herbs on the bottom.
3. Dissolve gelatin in water. Pour it into the mushroom broth.
4. Let the mixture boil. Add salt and spices to it. Strain.
5. Pour broth into each mold.
6. Place in a cool place (can be in the refrigerator) to harden.

In pots

To prepare the dish you need:

• pork ribs in the amount of 1 kg;
• frozen moss mushrooms in the amount of 300 g;
• a pair of onions;
• allspice, cloves, bay leaves and other spices;
• salt.

To cook mushrooms and meat, you must use pots. The process is extremely simple:

1. Place ribs in prepared pots. Sprinkle them with salt.
2. Add chopped mushrooms there.
3. Peel and cut the onion into half rings. Add to other ingredients.
4. Add spices to taste.
5. Cover each pot with a lid and place in the oven for 50 minutes.

Before cooking, mushrooms and ribs can be fried in hot oil in a frying pan.

With fried potatoes

Moss mushrooms fried with potatoes are especially popular among gourmets. The dish takes about half an hour to prepare. For 3-4 servings you need to take:

• 500 g moss mushrooms;
• 6 potatoes;
• green onions;
• a little butter;
• salt;
• a little sunflower oil.

Preparation:

1. First you need to peel, wash and cut the potatoes.
2. Heat a little of each type of oil in a frying pan. Pour the potatoes in there. Fry until fully cooked. Add salt.
3. Clean and wash the mushrooms. Cut into small pieces and transfer to a saucepan. Pour a couple of tablespoons of water into it. Cook over low heat until the water has completely evaporated.
4. Add some oil to the pan. Fry the moss mushrooms for 10 minutes.
5. Combine mushrooms with potatoes. Sprinkle with finely chopped green onions. Leave on the stove for a couple of minutes and remove.
6. Serve with sour cream.

You can prepare many dishes from moss mushrooms, for example, fry them with potatoes or make aspic. The dishes are distinguished by their pleasant taste and unsurpassed aroma of wild mushrooms. It is very important to be careful when collecting these mushrooms. False flyworms are often encountered; they can be distinguished by their external features.

Usually people are divided into two categories: berry pickers and mushroom pickers. Our article will be of more interest to the latter, since we will talk about cleaning mushrooms and preparing them for the main cooking process. There is a very large variety of them in the forests of our Motherland, many of which you didn’t even suspect were tasty and edible. Today we will figure out how to clean them correctly in order to preserve all their natural benefits and unique taste.

Pre-cleaning of mushrooms in the forest

It is better to start cleaning mushrooms already in the forest. This way you will save your time at home and protect your forest “catch” from damage in the common basket.

How can this be done? After you have cut the mushroom with a knife at the very root, leaving the mycelium in the ground, inspect it carefully. Perhaps it is already clear that it is wormy, for example, traces of insects and pests are visible on the cut of the stem. If the cap is eaten away by worms, this is a sign that this one is not suitable for us.

If the mushroom is intact, then you need to clear it of forest debris (moss, grass, foliage, pine needles, soil). To do this, carry a stiff brush or sponge with you. Treat the mushroom with it and most of the forest dirt will be removed. The rest can be cleaned at home.

How to clean at home: rules

Cleaning mushrooms is a mandatory process, since by removing forest debris and traces of worms and insects inside, we minimize the risk of poisoning and infection. It is believed that it is better to clean mushrooms within the first five to six hours after picking. During this time they will not have time to deteriorate. If you do not have time to clean it within this period, put the mushrooms in the refrigerator on the bottom shelf, where the temperature does not rise above 4 degrees. There, putrefactive processes should not develop much, and your “catch” may be able to be saved.

Also, when cleaning a mushroom, we remove its tasteless or inedible parts. For example, in boletus it is a film on the cap, in redhead it is a gray coating on the legs. There are mushrooms that require mandatory washing and soaking in water, this applies to lamellar mushrooms. And spongy ones (white caps, red caps, boletus, etc.), on the contrary, do not like soaking, since they lose their taste in water.

However, the basic rules for cleaning mushrooms are the same for everyone.

1. Cleaning the mushroom from dry forest debris by scraping with a knife or a stiff brush. This procedure is carried out especially carefully if the mushroom is subsequently prepared for drying.
2. Trimming darkened, softened areas and areas eaten away by worms and insects. Old tubular mushrooms are cleaned with a sponge on the cap. If the leg is viscous and slippery, it is also removed. Butter and russula are cleaned from the film on the cap, as it spoils the taste of the dish, adding bitterness.
3. Washing mushrooms. If the mushroom is not dried, it is washed. To fry, simply pour water over it. Before cooking, rinse for a maximum of 10 minutes and allow to dry. Lamellar mushrooms contaminated with sand are soaked for several hours.
4. Soaking. If the mushroom has a bitter taste, it must be soaked to remove the bitterness. The water is changed every two to four hours.
5. Heat treatment (boiling, boiling, scalding). Such methods are used if the mushroom has a bitter taste or is mildly poisonous, in order to get rid of its toxicity.

The basic principles of cleaning mushrooms can be seen in the following video

How to clean tube mushrooms

Sponge fungi include:

• White mushroom;
• redheads;
• boletus;
• flywheels;
• Polish mushroom and so on.

These mushrooms are suitable for drying, boiling, frying and pickling.

For drying, choose only clean ones that have not been touched by worms. It is not recommended to wash such mushrooms. Carefully remove dirt from the stem and cap with a stiff sponge or brush. If the dirt does not come off, wipe the area with a damp cloth or cut it off with a knife.

If a tubular mushroom is being cooked, then it can be washed, but this must be done as quickly as possible so that it does not lose its taste. It’s good to use a colander in this case.

It is recommended to soak cleaned wormy mushrooms in salt water for prevention.

Basic algorithm for cleaning:

• remove external dirt with a brush;
• if necessary, cut out black spots (insect and worm passages) with a knife;
• remove the spongy layer under the cap if the mushroom is old. In this case, the sponge contains many overripe spores that are not digested by our body, and the dishes become slimy, which many do not like.
• clean the legs, caps, etc. (depending on the specific specimen).

Cleaning white

Porcini mushrooms require minimal cleaning. They are completely edible from cap to stem. Clean them as follows:

• Use a knife to cut off the bottom of the leg, removing the remains of the mycelium;
• clean with a brush or towel from surface dirt;
• cut off the cap from the stem, check for worms inside, if necessary, cut out wormholes and dark spots;
• If you plan to cook the mushroom in the future, you can rinse it under running water through a colander, removing residual contaminants.

Redheads

Cleaning red mushrooms differs from cleaning porcini mushrooms only in that you need to use a knife to walk along the stem of the mushroom, scraping off the gray outer film. The rest of the cleaning algorithm is the same.

1. Remove surface dirt from the cap and stem with a brush;
2. We cut, check for the presence of wormholes, if necessary, cut them out;
3. We clean the outside of the leg from the gray film.
4. The mushroom is ready for further processing. If this is cooking, then first rinse the red caps under running water, preferably as quickly as possible so that the cap does not absorb a lot of moisture.

Butter

Butter mushrooms are good for drying, frying, and also pickled. The main task when cleaning such mushrooms is to remove the film from the cap, which tastes bitter, and during heat treatment it itself lags behind the mushroom. Do not remove the film only in case of further drying. In other cases, you need to pull off the sticky oily film from the oil can. The easiest way for it to come off is dry. Therefore, do not wash or soak the boletus until the film is cleaned. Another pitfall in cleaning oil is the indelible dark residue on your hands. To prevent it there are two options:

1. Constantly during cleaning, wash off the sticky dirt from the film that has not yet dried with clean water;
2. Lubricate your hands and knife with vegetable oil, then the plaque will not stick to your hands.

If dirt is already on your hands after cleaning the oil can, do not scrub it with soap, it will eat into the skin of your hands even more firmly. It is better to use vinegar or citric acid. You may not erase all the plaque, but you will make it less bright.

Algorithm of actions:

1. Clean the oiler from surface dirt using a dry method (brush or hard sponge);
2. Using a knife, pick up the film from the mushroom cap and pull. If the oil can is small and dry, the film can be easily removed. If the cap is large, then the film on it is quite thin and is more difficult to remove. In order to remove the film from a wide cap, break it in half and pull the film from the center of the break, so it will come off quickly and easily. From very small butterflies, whose caps are still fused to the legs by a membrane, the film is removed with a knife along with the membrane.
3. If the boletus is not prepared for drying, rinse it under running water in a colander.

Kozlyak

The goat mushroom is a very close relative of the oil can. They have similar taste qualities, but it is believed that goat is inferior to butterdish. However, it is not so easy to distinguish a goat from a butter dish in its finished form. The goat's cap is not so sticky and dirty; it does not require lengthy cleaning. There is no need to peel the cap.

Stages of cleaning a goat:

1. clearing forest debris;
2. We remove the wormholes with a knife;
3. rinse with running water.

It is very good for drying; in this case, the goats are not washed.

Mokhoviki

The flywheel mushroom is relatively easy to clean. The porous bottom layer, which turns black during cooking, is removed from the cap, the darkened stems are cleaned and hard spots are removed. There is no need to remove the film from the cap.

Key points for cleaning flywheels:

1. Dry surface brushing;
2. Cleansing inside from wormholes and darkening;
3. Removing the spongy layer from the cap;
4. Rinse with running water or soak for 5–10 minutes. If it goes to dry, there is no need to wash it!

Cleaning Polish mushroom

The Polish mushroom is a close relative of the flywheel; its nutritional and beneficial properties are similar to the white one. It is considered one of the best mushrooms for frying. It can also be dried and boiled. Such a mushroom does not need special cleaning; it is enough to remove surface dirt, the remains of the mycelium on the stem below and check for worms. Next, it is washed and cut for further preparation.

How to clean plates

The main problem of agaric mushrooms is the difficulty of cleaning them from forest debris and sand and the bitter taste of some species that have milk. Usually these issues are resolved by soaking or boiling. In this case, it becomes easier to remove the bitterness and most of the dirt, and the sand settles to the bottom of the basin or pan.

Saffron milk caps

Rizhik has a wonderful, very bright taste. It is boiled, fried, salted and pickled. If you break a saffron milk cap, bright orange juice comes out, which is how they are distinguished from their poisonous counterparts. This mushroom is considered a delicacy among gourmets and a great success among mushroom pickers. A day after salting, the saffron milk caps can already be served, seasoned with vegetable oil. The mushrooms are washed under running water and soaked in warm water for several hours. After soaking, they are cleaned of any darkened areas and the actual cooking begins.

Russula

Russulas belong to the lamellar mushrooms. They are salted, fried, pickled or boiled. Some types of russula have a bitter taste due to the film on the cap. Therefore, the film is carefully picked up with a knife and removed from the edge to the center. It is often difficult to remove the film in the middle; leave it as is, otherwise the fragile cap will crumble. Due to their fragility, such mushrooms are often subjected to heat treatment, after which they become more elastic and elastic and are ready for pickling.

The algorithm for cleaning russula is as follows:

1. Clean the legs from forest dirt with a brush and knife, carefully remove dirt from the plates under the cap.
2. Remove the skin from the cap;
3. Rinse and soak to remove bitterness;
4. Scald clean mushrooms in a colander and plunge into boiling water for just a few seconds.

Chanterelles

Chanterelles do not have a bitter taste and are considered a delicacy. They do not require soaking, but are washed with running water. You can use a brush during the process. You need to be very careful when transferring these mushrooms from the basket into the sink, as they are very fragile. In the forest, remove forest debris from them and trim the stem. This will save you time at home.

Oyster mushrooms

Oyster mushrooms often grow on stumps and fallen trees. They do not have dangerous counterparts and it is impossible to get poisoned by them. Mushrooms are easy to clean, as they usually are not heavily soiled. For them, like foxes, running water is enough. All that remains is to remove the surface dirt from the caps and legs in the forest.

Rowers and bluelegs

Rowers and bluelegs are cleaned in the same way as oyster mushrooms, however, sometimes a lot of dirt accumulates on the caps of rowers. In order not to clean off dirt, mushroom pickers prefer to remove the skin from the cap of the row, especially since it can be easily removed. Rows in the forest are cleared of dirt with a knife. At home, they remove bad spots on the mushroom with a knife, wash it under running water and always boil it. Boiled rows can later be pickled or salted. Bluelegs and rowers have an anise aroma, which only intensifies with heat treatment.

Sandpipers

The sandpiper mushroom is not easy to find; it can hide from us under a layer of pine needles. They grow in groups, so they are easy to collect. The main problem in cleaning a sandbox is the large amount of sand that needs to be washed out from the inside before cooking. Therefore, the algorithm for cleaning the sandbox is as follows:

1. Rinse each mushroom thoroughly under running water;
2. Soak in cold water for at least three to four hours. In the sandbox's water, pores will open, from which sand will come out and settle at the bottom of the vessel;
3. Boil for 15–20 minutes in boiling water.

Now the sandboxes are ready for cooking.

Cleaning the mushroom raincoat

The puffball mushroom is a relative of the champignon. You can fry it, make soup from it, and it does not require pre-heat treatment.

Algorithm for cleaning a raincoat:

1. Each mushroom must be washed under running water; the top layer can be easily removed with your fingers. If the mushroom is already mature, then the top is removed like a shell.
2. The washed ones are cut and checked for freshness and cleanliness. The inside of the raincoat should be white or cream.

If the inside of the raincoat is black or brown, it is damaged. The same can be said if it has a mushy consistency.

Hedgehog

The hedgehog mushroom at a young age does not require pre-soaking and cooking, as it does not have a bitter aftertaste. For those who don’t like a mushroom dish that looks like porridge, you need to cut off all the “needles” from the bottom of the cap, which gave it its prickly name. Knowledgeable mushroom pickers advise taking only young hedgehog mushrooms; they can simply be washed under running water, cleaned of wormholes and used for cooking. If you use mature specimens for cooking, then such mushrooms need preliminary heat treatment to remove excess hardness.