- Discover the secrets of stopping the taste of autumn mushrooms to enjoy them all year round.
- Learn proven methods of drying, freezing and marinating that will keep the aroma and texture of the fungi.
- Chef Dariusz Baryga shares practical tips and reveals the recipe for excellent risotto with boletus – click to get to know the details!
For many, autumn is the most anticipated moment in the kitchen – fragrant with forest, full of flavors that are in vain to look for at other seasons. This is a time when mushrooms reign on the tables: they enrich soups, give depths to sauces, they are a great addition to meats and pasta. Unfortunately, the gifts of nature quickly lose their freshness. That is why it is worth reaching for proven ways that will allow them to stop their aroma for longer. Thanks to them, mushrooms can enjoy the palate long after the end of the season. Dariusz Baryga, a chef, culinary programs and Kohersen ambassador, shares his tips on how to use them.
Drying step by step
One of the oldest and easiest ways that brings out taste and aroma is drying. How to do it? Cleaned mushrooms just cut into thin slices and spread in an electric dryer, which will ensure even air circulation.
The ideal temperature is about 50 ° C, and the drying time ranges from 4 to 12 hours, depending on the thickness of the patches and their quantity
– says Dariusz Baryga.
Mushrooms should be placed on sieves so that they do not touch, and from time to time swap them in places and check progress. Saving parameters – a kind of mushrooms, date or drying time – will facilitate subsequent tests.
Ready mushrooms should be fragile and brittle, not rubber. We store them only after complete cooling, in a dry and cool place, preferably in tight jars or vacuum. Thanks to this, they will keep the aroma for a long time, and after soaking they will become a base for delicious soup, sauce or stuffing. Ground powder are great as an intense pasta spice or risotto
– suggests Ambassador Kohersen.
What’s more, drying is also perfect for fruit, herbs or vegetables.
Freezing without secrets
Freezing is another quick and convenient method, which also allows you to enjoy the taste of mushrooms for many months. It is worth remembering, however, that the usual freezing of fresh products does not always give the best effect – after thawing they can be soft and watery. Therefore, it is good to cook or fry them briefly before. And even better results will give a combination of this method with a vacuum packaging.
When sucking air in a vacuum method, we limit the growth of bacteria and mold, thanks to which the fungi remain fresh for longer, retain their shape and color, beautifully presenting themselves on the plate
– explains the chef.
Chanterelles are best strangled before freezing in butter – thanks to this they do not lose their firmness and characteristic taste. After completely cooling, they can be packed and put in the freezer, which further protects them from the loss of aroma and frost. In the case of boletus, mushrooms or buttermilk, both short boiling and frying will work, which will prevent excessive release of water after thawing.
Marinating – autumn enclosed in a jar
You can’t forget about marinating, a traditional and extremely popular method. Small, firm mushrooms, porcini mushrooms or buttermilk will work best, which do not lose shape after boiling. For each kilo of mushrooms you need a liter of water and 250 ml of 10%vinegar, seasoned with two tablespoons of sugar, a teaspoon of salt, three bay leaves, several grains of allspice, black pepper and a teaspoon of mustard.
Cleaned mushrooms, just boil for about five minutes in salted water and strain, and at that time boil the pickle with spices. Still hot marinade pour them in scalded jars, turn off and pasteurize for fifteen minutes. So prepared they remain firm, gain a distinct taste and can wait in the pantry for months, and then become an addition to sausages, baked meats or various salads
– suggests Ambassador Kohersen.
When preparing the pickle, however, you do not need to be limited to classic spices. Adding a few slices of fresh ginger will make mushrooms a slightly spicy note, and a tablespoon of honey will balance the acidity of vinegar and give delicate sweetness. In turn, the Chili version will appeal to lovers of sharper flavors.
Regardless of the method chosen, it is worth remembering a few rules. Mushrooms should not be washed and rinsed for a long time – just clean them with a brush or a damp cloth. For freezing, previously cooked or fried mushrooms are best suited, thanks to which they keep the right structure and do not become spongy.
Mushrooms have a huge culinary potential and they should not be missing in any kitchen. Properly prepared, they can enrich daily cooking and make even a quick meal a unique taste
– sums up Dariusz Baryga and reveals his recipe for mushroom risotto.
Risotto with boletus
Ingredients:
- 200 g of Arborio rice,
- 250 g of fresh boletus,
- 1 small onion,
- 1 clove of garlic,
- 700 ml of vegetable broth,
- 50 ml of dry white wine,
- 2 tablespoons of olive oil,
- 2 tablespoons of butter,
- 50 g of grated Parmesan cheese,
- Salt, pepper,
- parsley.
Preparation:
Finely chop the onion and garlic, fry in olive oil in a deep frying pan with a non -stick coating (e.g. with a double -sided honeycomb structure). Add chopped porcini mushrooms and fry for a few minutes to release the aroma. Pour rice and mix until it becomes glassy, then pour in wine and wait until it evaporates. Gradually add hot broth, a spoon, often stirring – the rice should absorb the fluid slowly. Cook for about 18-20 minutes until it is creamy, but still al dente. Finally, add butter, Parmesan cheese and parsley, mix. Season to taste and serve right away.
