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Usually, future housewives receive knowledge about how to peel porcini mushrooms from their grandmothers and mothers. And the information is not always correct and reliable. Therefore, we propose to learn how to properly peel porcini mushrooms in accordance with the canons of culinary technology. This information will allow you to get the right idea on how to clean the porcini mushroom at home so that there is as little waste as possible and as much recyclable raw materials as possible. The first thing to remember is that the processing of boletus should begin immediately after they are harvested in the forest. Prepare several bowls before peeling fresh porcini mushrooms. Pour warm water into one of them. Another should be adapted for cutting boletus. The third is for garbage.

How to clean a porcini mushroom cap

Fresh mushrooms are stored for a short time, therefore, within 3-4 hours after harvesting, they must be processed - sorted and prepared for canning or used for preparing mushroom dishes. If you can't process the mushrooms right away, transfer them to an enamel bowl 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 taken in hand carefully so as not to leave dark spots and dents. The preparation of mushrooms for culinary processing consists in cleansing of debris (adhered blades of grass and insects), removing darkened or damaged areas.

Before cleaning the cap of the porcini mushroom, clean it with a knife with a stainless steel blade or a soft cloth. The cut on the legs is renewed, removing the most contaminated part. If mushrooms from the forest are heavily contaminated, they are soaked in water and pressed down with a load for complete immersion. After 10–20 minutes, the caps are easily washed from the adhering grass and leaves. You should not leave the mushrooms in the water for a long time, as they will actively absorb it, which ultimately will negatively affect their taste and aroma, and make the caps brittle. Then the mushrooms are washed with clean running water. Particular attention is paid to washing the lower 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, much less soaked.

See how to peel a porcini mushroom in the photo, which shows the whole process step by step.

How to peel a porcini mushroom

You can read about how to peel a porcini mushroom for a particular culinary processing further on this page. Mushrooms are dried in their natural form, and for freezing they are pre-cut into thin slices or pieces, depending on the size. The first and foremost requirement when processing mushrooms is a careful inspection, as they can be heavily soiled and clogged with sand. Mushrooms should be processed only young, completely healthy, not wormy, with trimmed roots, without any debris, needles, leaves, earth, and only freshly harvested.

Sorting and cleaning is an important step. For marinating in a hermetically sealed container, take only a boletus cap.

Porcini mushrooms, intended for canning in a hermetically sealed container, are also sorted by color or by the place of growth: spruce, pine, oak, birch boletus. In accordance with the distribution by varieties, the leg is also cut off. The peel from the remaining stump at the cap is scraped off with a knife.In addition, mushrooms are thoroughly cleaned of adhering debris, needles, twigs, earth particles, and all wormy specimens are discarded. Wormholes are cut out of less wormy ones. Mushrooms intended for drying are finally cleaned with a wet cloth, and the rest are washed.

How to peel porcini mushrooms before freezing

Washing is the most important preparatory process. The quality of finished products depends on its thoroughness. Therefore, special attention should be paid to washing, taking into account at the same time that during prolonged washing, there is a loss of aromatic and soluble dry substances. Therefore, the washing time must be limited.

You can wash the mushrooms well without loss within 10 minutes, while changing the water several times. It is best to wash the mushrooms in running and continuously changing water, especially with a pressure jet. Before peeling porcini mushrooms before freezing, please note that if the boletus is overly saturated with water, this indicates that they are overgrown or damaged. In the process of decomposition, substances harmful to health can be formed, for example, neurin poison, as a result of which edible mushrooms can become poisonous. It is impossible to pull the mushrooms out of the ground, since the structure of the mycelium is disturbed, after which the filaments of the mushroom mycelium die off and do not bear fruit. The mushrooms must be carefully cut with a knife.

After cutting off the mushroom, check if it is wormy. In addition, by cutting off the mushrooms with a knife, we reduce the possibility of contamination with adhering soil. The collected mushrooms are immediately cleared of adhering to them earth, leaves, needles, grass and other debris; remove parts affected by insect larvae. Heavily soiled lower parts of the legs are cut off. Put the mushrooms in the basket with the caps down - this way they are better preserved.

Mushrooms contain more than just soil particles.

They can also contain insect larvae. To remove them, it is necessary to soak the mushrooms for 2 minutes in a 1% salt solution - 10 g of salt per 1 liter of water. Soaking will also help partially remove soil, pine needles, manure and peat particles that may contain parasites and microbes. And only after soaking, the mushrooms are placed in a colander and washed under running cold water for several minutes.

See how to peel porcini mushrooms before cooking in the photo showing the subtleties of this process.

Cleaning porcini mushrooms before drying.

Drying is one of the simplest methods of processing mushrooms. Porcini mushrooms (boletus) are most suitable for drying. Mushrooms are carefully examined, cleaned with a knife from moss, leaves, needles and other forest debris. They discard the accidentally collected inedible and wormy ones, cut out the damaged parts, separate the caps from the legs, if the skin is easily separated from the pulp, it is removed. Wipe the mushrooms with a dry or damp cloth. Do not wash. After that, thick legs are cut across into circles up to 3 centimeters thick, and thin ones along, into two or four parts.

How to peel porcini mushrooms for freezing

Many people simply wash mushrooms before freezing them under running water. But this is not enough. After pre-washing, immerse them for 2 minutes in a 1% salt solution, then drain through a colander and rinse again. So bugs, worms and parasite larvae, which may not be noticed, will be detached from the fungi. Before peeling the porcini mushrooms for freezing, they can be slightly chilled in the upper compartment of the refrigerator.

Then we cut off all unnecessary mushrooms. We cut large mushrooms into pieces, and leave small ones whole. Then put the mushrooms in a colander and leave for several hours. The mushrooms must dry. We put mushrooms in bags or containers. Freeze and store at temperatures from –18 to –23 ° C.

How to peel porcini mushrooms before frying

Many housewives really like frozen fried mushrooms: they have the same taste and aroma, nutritional and vitamin properties as fresh ones.That is why in recent years, with the advent of new improved types of refrigerators and freezers, this harvesting method has become very common.

Before frying, you need to know how to peel porcini mushrooms before frying: free from earthy lumps, herbs, in some species remove the legs, rinse several times in cold water, and after completing this, dry them on a towel, preferably in the open air ...

Watch how to properly peel porcini mushrooms in the video, where the whole technology is illustrated step by step.