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Hardly anyone would deny that champignons, among other representatives of the mushroom "kingdom", are the most frequent "guests" on the tables of many families. The availability of these fruit bodies is obvious, because if they are not harvested in the forest, then they are simply bought in a store for a low fee. You can always prepare a lot of delicious dishes from champignons, both for a holiday and for every day. And besides, beautiful and neat mushrooms can be eaten raw.

However, despite such popularity, to this day there are disputes about how to peel champignons and whether it is necessary to do it at all. As you know, cultivated mushrooms grown in greenhouses, greenhouses or on farms collect very little dirt on themselves. Remnants of earth, sand or moss can only be found on the stem, when the cap itself looks perfectly clean. Therefore, some housewives may decide not to waste time and effort on cleaning and, simply rinsing with water, are sent to the stove. And yet, before cooking, it is necessary to peel the mushrooms, how to do it?

First of all, it is important to understand that no matter how clean the fruit body may seem, it was still grown in non-sterile conditions.

The land in which mushrooms grow is well fertilized with substrates containing a lot of nitrates. This means that you should not immediately throw fresh mushrooms into the pan or pot. But it is also not recommended to overdo it with preliminary cleaning. For example, even short soaking in water is contraindicated for champignons. As a result, such a procedure will negatively affect the taste of mushrooms and ready meals with their participation. How to properly clean fresh champignons in order to subsequently prepare delicious and aromatic delicacies?

How to peel mushrooms for frying and other purposes (with step by step photos)

If you are interested in how to peel mushrooms for frying, then inspect the fruit body before cooking. Fresh mushroom gives out elastic flesh of white matte color, without damage and rot. If the mushrooms are stale, then it also becomes immediately noticeable: a darkened and "wrinkled" cap, sometimes broken and rotten edges are found. The latter can also be “dealt with”, but cleaning them takes time and effort and is therefore more tiring.

How to peel champignons for frying, if for some reason their appearance can hardly be called perfectly fresh? It should be noted right away that noticeably spoiled mushrooms should be thrown away without regret. If 1/6 of the champignon is damaged by rot, this is already a reason to dispose of it. The use of fruit bodies is allowed if they have been in proper conditions (in a refrigerator or any other cool place) for no more than 2 days. If they have just begun to darken and have broken somewhere, then in the future there is nothing terrible in their use.

Gently pry the film of the mushroom with a knife, moving from the edge of the cap to the center.

Trim any broken or damaged areas, if any. When removing such areas, be sure to capture a significant part of the healthy pulp, since rot has already begun to form in the damaged areas.

Go to the leg and cut off the bottom of it, as this is where the most dirt collects.

Dilute 4 tbsp in 1 liter of water. l. 9% table vinegar. Rinse the mushrooms thoroughly in the resulting solution to remove any remaining dirt.

Then dry the mushrooms on a kitchen towel, and feel free to start frying.

It is much easier if you need to process mushrooms that you just bought in the supermarket or on the market. To do this, you need to “arm” yourself with a clean kitchen sponge and a sharp knife that is comfortable to hold in your hands. So, how to properly clean fresh mushrooms for frying?

• Take a kitchen sponge and gently rub each mushroom cap with the hard side, while small specimens do not need to be wiped.
• Look under the hat, as there may also be fine grains of sand. It is more convenient to remove them with a regular toothbrush.
• Use a knife to remove the area of ​​the leg where the dirt has collected. This must be done, since the usual washing is not able to rid the fruiting body of impurities. It is unlikely that anyone will like the crunch of grains of sand on their teeth when eating mushroom dishes.
• Rinse the mushrooms in warm water and pat dry with a kitchen towel.

Check out step-by-step photos to show how to peel mushrooms for frying and other purposes.

How easy it is to peel champignons (with video)

Everyone loves pickled and salty snacks, especially if they are made from champignon mushrooms. In addition, no one will remain indifferent from the first and second courses with the participation of these fruiting bodies. But, unfortunately, not everyone knows how to peel mushrooms before cooking.

• After removing the bottom of the legs, as described in the previous version, you can boil the mushrooms for 3-5 minutes, adding a pinch of citric acid to the water to preserve the color.
• Drain the dirty water, and dry the fruit bodies themselves on a paper towel.

Dry cleaning can be done with just a knife and a dry kitchen sponge or toothbrush. This option is good for dry salting mushrooms.

• In addition, after cutting off all the dirt from the stem, you can place the mushrooms, having previously laid them out in a colander, over a saucepan of boiling water.
• After holding over the steam for 30-50 seconds, rinse the fruit bodies in cool water, dry slightly and start cooking.

Some housewives, seeing that the mushrooms are perfectly clean and fresh, still cut off the hardened part of the leg, but do without a kitchen sponge. They simply wash the fruiting bodies in a large amount of water, but they do it quickly so that the product does not have time to be saturated with moisture.

We also suggest watching a video that demonstrates how to peel champignons easily and effortlessly.

Adhering to useful recommendations for the primary processing of favorite fruit bodies, each housewife will be able to delight herself and loved ones with delicious mushroom dishes all year round.