Mushrooms can be pre -cleaned in the field. The less pollution we bring home, the less work we will have later. All you have to do is shake leaves, moss and needle in the forest from the hat and cut off the lower, dirty part of the shaft immediately at the trunk of the tree.
After bringing the collections home, We should clean them immediately. When the mushrooms are elastic and fresh, the hats hold form, and sand or needles easily leave the surface. If we put it off “for later”, they begin to flash, and the dirt penetrates the pulp and become more difficult to remove. Even worse, in warm worms they can move from one specimen to another in a few hours. Mushrooms cleaned immediately after harvest remain fresh longer, and their taste and aroma remain intense. Dirt and moisture accelerate spoilage, and in the case of drying mushrooms – they can make the process uneven and less effective.
However, before we grab the brush, you need to make a selection. Experienced mushroom pickers know that appearance and smell can be misleading – Many poisonous species smells pleasant, and its plates deceptively resemble those of edible varieties. Therefore, every dubious copy is better to postpone and consult someone who knows the mushrooms. This is not an exaggeration – it is a matter of security.
We start cleaning the mushrooms with the “dry” method – with a soft brush, gently swear hats and handles, removing the residues of the soil, needles or leaves. With harder species, such as porcini mushrooms and goats, A thin knife works well, which can be scraped by dried dirt, revealing a clean surface. More delicate specimens, i.e. It is better to treat a damp, cotton cloth that does not leave fibers and effectively collects sand particles from hard -to -reach places.
See also:
Chanterelles require special attention, because the sand can hide deep in their plates. In this case, it is effective A short bath in cold water – just put them in a large bowl, mix vigorously with your hand, and when the sand falls to the bottom, remove the mushrooms with a slotted spoon and dry immediately. If you get an exceptionally sanded party, you can coat the taps in the flour to absorb dirt, or immerse them in boiling water with the addition of salt for several seconds.
Such cleaning is not only a matter of aesthetics and taste, because on the surface of the fungi there may be soil bacteria, including Listeriawhich is why careful processing significantly reduces health risk. And if the mushrooms are to be dried or frozen, contact with water should be limited to a minimum – It is enough to thorough dry cleaning or wiping with a damp clothand we will keep their aroma and structure for many months.
Scientific Publication from 2022, published by Charles Sturt University in Australia, confirms that all edible mushrooms – from sketch to mushrooms – They contain beta-glucans and chitin, which support immunity, have anti-inflammatory effect and can have a positive effect on intestinal microbiot. Interestingly, heat treatment does not damage most of these compounds, but long cooking can reduce the content of B vitamins. Therefore, fresh mushrooms are best:
- fry – in butter or olive oil to preserve their aroma and nutritional values.
- simmer – With the addition of onions and herbs, because then we will emphasize their taste and make it easier for the body to digest.
- to cook – If you plan marinating or freezing, but not longer than a few minutes.
It is also worth mentioning species that require special processing. Maślaki – we must peel from a mucous skin, which can cause stomach ailments. It is enough to clean the canopy and chanterelles and undergo short heat treatment.
