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Everyone loves forest walks, because at such moments you can breathe fresh air, take a break from the bustle of the city and enjoy the amazing nature. But along with a pleasant rest, you can also do an equally pleasant job - collecting fruit bodies. Those who have been “friends” with “quiet hunting” for more than one year have long chosen their favorite edible species, but beginners are just getting used to their tastes. However, both categories want the harvested crop to be not only boiled and fried, but also prepared for the winter in the form of snacks. Among such lucky ones were mushrooms due to their taste and useful properties.

Collecting a basket full of saffron milk caps is only half the battle. This joyful event is followed by the preparation of mushrooms for further processing. Do I need to peel mushrooms and how to do it?

How to properly peel mushrooms mushrooms: the main rules

There are conflicting opinions about how cleaning mushrooms should look like. Some consider it necessary to carry out preliminary soaking, while others do with conventional dry cleaning. It must be said that saffron milk caps are by their nature pure mushrooms, and only a few specimens can be found with great contamination. Dirt can often be seen on the surface of the caps and in the plates, so special attention should be paid to these areas.

Be that as it may, the mushrooms need to be cleaned. But it must be admitted that this product will not give you a hassle to prepare. This article tells you how to properly peel mushrooms?

The main rule in the preparation of any types of mushrooms is sorting, and mushrooms are no exception. Arriving home, the first thing to do is sort the crop by type and degree of damage. Wormy, as well as rotten specimens are completely thrown away. Young and strong fruiting bodies are left for pickling and pickling. Adults and broken mushrooms are allowed to go where appearance does not matter - for frying, drying, freezing, caviar, etc.

Before peeling fresh mushrooms, it is very important to remember that this process should not be delayed. Cut fruit bodies in a warm room deteriorate very quickly and become flabby. As a result, the forest aroma disappears, and fresh mushrooms, if stored for a long time, can even become hazardous to health. Therefore, you should start cleaning the crop as soon as possible after coming from the forest.

The answer to the question of how to clean mushrooms for the winter will depend on the specific processing method. For example, somewhere it is appropriate to soak or boil, but somewhere you can do with dry cleaning.

Many experienced mushroom pickers note that it is advisable to start cleaning saffron milk caps right in the forest. To do this, you need a small knife, which will be convenient for cutting off damaged areas, as well as cleaning out heavy dirt. The knife should be sharp so that you can easily cut the fragile pulp. The sharpened blade will not crush the fruiting body, but only gently cut it. In addition, it is necessary to remove the hardened part of the stem of the mushroom. This will also help you see if there are worms inside.

How to quickly peel mushrooms before cooking first courses

Mushroom soup, borscht or hodgepodge is an indispensable dish for the everyday menu of every family. Any lunch will be unforgettable if delicious and aromatic mushrooms are present. How to peel mushrooms for cooking in order to prepare a delicious first course in the future? If you managed to remove the main dirt from the fruit bodies while still in the forest, then the rest of the cleaning work will be much easier to do.

• Remove the damaged areas on the mushrooms with a knife, and also clean out the dirt from the plates. You can do this with an unnecessary toothbrush.
• Rinse with plenty of water and cook immediately. Since mushrooms belong to the 1st category of edibility, they do not need to be boiled beforehand.
• If you notice that some specimens are still heavily soiled, then boil them separately in salted water for 3-5 minutes, and then rinse thoroughly. So even the smallest grains of sand will surely come out, which will not crunch on the teeth in the finished broth.

As you can see, mushrooms can be peeled quickly and effortlessly.

How to peel mushrooms before cold and hot salting

Salting is one of the most popular processing methods for saffron milk caps. A cold appetizer made from crispy salted mushrooms will diversify any meal. Most housewives know that careful preparation of fruit bodies is the key to high-quality conservation. In this regard, the question arises, how to clean mushrooms for pickling?

As already noted, it is better to choose small and strong mushrooms for pickling. So, the appetizer will look more aesthetically pleasing and appetizing on the table. However, large specimens will not be superfluous, if only they are whole and strong. They just need to be cut into large pieces and recycled.

To decide how to clean the mushrooms before salting, you must first choose the method of salting - cold or hot. The first option excludes heat treatment of the product, while the second option involves pre-boiling.

• The first step is to get rid of dirt and leaves adhering to the fruiting bodies, especially to the caps and plates. A kitchen sponge, an old toothbrush, a damp cloth, or paper towels can help with this.
• Cut off the lower parts of the legs and rinse in a large container of water.
• Having chosen the cold method of salting, it is necessary to drain the water from the washed mushrooms and fill in a new one, adding 1-3 tbsp. l. salt. It is important to remember that the container in which the mushrooms are located must be non-metallic.
• Leave for a few hours so that fine grains of sand completely come out of the mushroom.
• Rinse the mushrooms again under the tap and leave to drain. Then you can start the salting process.

And how to peel mushrooms for salting in a hot way?

• In this case, soaking is not necessary. After cleaning from dirt and adhering debris, the mushrooms are rinsed.
• Then they are completely immersed in water with the addition of salt and citric acid. The last ingredient is used to preserve the color of the fruit bodies.
• Boil for 10-15 minutes, then transfer to a colander, rinse and set aside to drain off excess water.

How to clean mushrooms before pickling

How to quickly peel mushrooms before pickling? So, the method of cleaning mushrooms intended for pickling is carried out similarly to the previous recommendations.

• As already noted, it is advisable to carry out the first stage of cleaning in the forest. If this did not happen, then upon arrival home the mushroom harvest must be sorted out.
• After that, it is better to immediately start cleaning: cut off the damaged and wormy places.
• Cut off the legs and scrape off the caps with plates from the adhering debris.
• Put in a container and fill with water, rinse.
• Then boil the mushrooms in salted water with a pinch of citric acid.
• Drain and proceed with pickling recipes.

Important: the milky juice secreted from saffron milk caps stains your hands. In this regard, cleaning should be carried out with gloves or moisten your hands with vegetable oil.

How to peel mushrooms for frying (with photo)

There are different opinions on how to peel mushrooms for frying. Someone prefers to soak and even boil the fruit bodies, while others are limited to dry cleaning only.

In this case, each housewife makes her own choice. However, there are general rules that will help guide the process. I must say that for frying, you can safely take broken and ugly mushrooms that have not passed the "casting" for pickling and pickling.

The following photos will show you how to peel mushrooms.

• Use a knife to scrape off the adhering dirt and other debris.
• We cut off the rotten areas, if any, as well as the legs.
• Rinse thoroughly, and then put in a colander.
• Boil some water in a saucepan with 1 tsp. citric acid, and then put a colander with mushrooms there.
• Blanch for 3-5 minutes, remove and rinse under the tap.
• We leave it to drain, and then we send it to fry.

How to properly peel mushrooms before drying (with video)

The drying process excludes any contact of the mushrooms with water. Since the fruit bodies absorb moisture well, it will be very difficult to dry them if they are rinsed or soaked beforehand. Therefore, mushrooms are dry cleaned before drying.

• We carefully wipe each mushroom cap with a damp cloth or kitchen sponge. Periodically rinse and squeeze out the sponge, ridding it of dirt.
• Remove the hardened legs with a knife and put them in a common container.
• When the crop is fully prepared, we proceed to drying.