Wormy boletus. Cleanliness of mushroom bodies: how to wash and peel boletus and aspen mushrooms. Pre-cleaning of mushroom caps in the forest

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Fresh mushrooms, collected in the forest or bought at the market, need to be quickly prepared for culinary processing. Only then will they retain their taste and be elastic and aromatic.

Dishes made from properly peeled and chopped mushrooms turn out beautiful and appetizing.

The main rule is that cleaning mushrooms cannot be put off for too long. Cut mushrooms in a warm room deteriorate and quickly become flabby. They easily lose their unique forest spirit. After a trip to the forest, you need to get down to business as soon as possible.

If this is not possible, you can store your prey until the morning in the refrigerator or other cool place, for example, in a cellar.

What tool should I use to quickly clean?

To do this you will need a small sharp knife. The thin tip is convenient for removing damaged areas and cleaning out debris. A sharp blade will cut fragile flesh easily and will not crumble it.

A damp cloth or paper towels are useful for wiping off dried-on dirt.

Mushroom juice contains substances that turn your fingertips black. Use gloves to protect your hands while working.

Prepare an empty container for clean mushrooms and water for washing.

Is it necessary to wash?

When washed, mushrooms absorb a lot of moisture and lose their taste. Therefore, it is better to limit yourself to dry cleaning where possible. Mushrooms that you are going to dry for the winter should not be wet under any circumstances; they can only be wiped with a damp cloth. Before frying, it is also better to do without washing, but if necessary, you can quickly rinse with water.

• cooking;
• pickling;
• marinating.

Mushrooms for pickling, which have a bitter taste, are soaked in cold water for one or two days, regularly replacing it with fresh water.

Preliminary processing

The first stage of cleaning takes place in the forest. Large debris is removed from the found mushroom: twigs, leaves, pine needles. The root is cleaned with a knife from soil and sand or simply cut off to check for worms inside.

Under no circumstances should you take unfamiliar varieties. Even one inedible mushroom in a basket can lead to poisoning.

Also leave very wormy, moldy and very old specimens in the forest. They will spoil the taste of food and can be harmful to health.

Mushrooms purchased in a store or market have already undergone primary purification. Only small debris or traces of soil remain on them. At home, such mushrooms should be sorted again, damaged areas should be trimmed and, if necessary, washed. After this, you can cook and eat them.

White

Porcini mushrooms are not only the most delicious, they are also easy to clean. They usually grow in light, dry places or in moss. For these noble beauties, the soil is only cut around the circumference of the root. It is enough to wipe the hat or fan it with a brush. Carefully cut off areas damaged by forest inhabitants.

White ones, which are only slightly affected by worms, can be used for harvesting for the winter. During the drying process, the worms do not eat the mushroom from the inside, but crawl out.

boletus

Boletus mushrooms are often wormy; to check, the tip of their stem is immediately cut off. For large specimens, for the same purpose, the cap is separated and cut in half. There may be worms at the bottom of the cap, even if the rest of the mushroom is not affected by them. Then the spongy layer is completely removed. The leg is cleaned with a knife, removing the top layer of skin, although some mushroom pickers believe that this is not necessary.

Older boletuses have legs that become hard and fibrous. In cooking, it is better not to use such parts at all.

The video shows how to properly clean boletus mushrooms.

Boletus

Boletus mushrooms are processed in the same way as boletus mushrooms. The top layer is scraped off the stem. There is no need to remove the skin from the cap; just wipe off the dirt with a cloth. The spongy bottom of the cap should be checked for the presence of worms and fungus gnat larvae. Boletuses are distinguished by the fact that they turn blue and then turn black when cut. To prevent this from happening, it is recommended to immediately throw the pieces into water after cutting.

Cute mushrooms grow in large families, and it’s not easy to cope with a whole mountain of butter mushrooms. Difficulties arise due to the slippery film that covers the heads of the oil.

When cooked, it becomes rough and slightly bitter. Hats must be cleaned. To prevent the film from sticking to your hands, the butter is dried. Another popular way is to pour boiling water over them.

You can lubricate your hands with oil or wear gloves, otherwise the sticky skin will darken your fingertips.

Otherwise, young butterflies only have their legs trimmed. In older ones, you can lightly scrape the stem and remove the remnants of the collar under the cap.

Chanterelles

Red aromatic fungi are remarkable because they contain a substance that repels worms. They do not need to be peeled or any parts separated. For cleaning, only cut off the lower third of the stem with traces of soil. Chanterelles have a rather bizarre shape. Earth or needles get stuck between the plates, which are not easy to remove.

Fortunately, chanterelles can be washed in plenty of water. To make them more elastic and not break, they are doused with boiling water. This simplifies subsequent processing.

For large champignons, remove the skin from the caps. This is done by simply moving the knife, from the edge to the center. You can leave the top layer on the caps of young mushrooms. If the legs of the champignons are too harsh, cut them shorter or remove them completely. The collar is edible and does not need to be peeled off.

When washed, champignons absorb water strongly and lose their taste. Try to do it dry and shake off all the debris with a cloth.

If that doesn’t work, you can quickly rinse and drain the champignons in a colander.

Oyster mushrooms

Oyster mushrooms are very convenient to clean. They grow on tree trunks, so grass and needles practically do not stick to them. These mushrooms are good only when they are young; when sorting, old specimens are immediately removed and put aside. Select for food those whose cap is no more than 10 cm. Cut off the bottom of the stem, damaged edges and dried places on the fruiting body. It is convenient to wash oyster mushrooms in a sieve under running water, but you can also soak them in a basin.

Honey mushrooms

Honey mushrooms with long thin legs grow on stumps and practically do not get dirty. You just need to collect leaves and needles from them and trim the tips of the legs. If the lower part of the leg is too harsh, it is also cut off. The skin is not removed from the cap. However, rotten and darkened areas must be removed.

It is believed that saffron milk caps are the cleanest mushrooms, but they still need to be processed. Sticky blades of grass, twigs and needles are cleaned off with a brush or knife.

Saffron milk caps are often found on sandy soils; sand sticks to the roots and on the underside of the caps. It can be easily washed off along with other foreign particles by briefly soaking the saffron milk caps in a basin. When collecting in the forest, they are not pulled out of the ground by the roots, but immediately cut off with a knife. If you brought them home whole, then the roots will have to be cut off.

Milk mushrooms

The milk mushrooms are first simply washed and cleared of sand and other debris. They are then soaked in cold water for three days to remove the bitter taste. The water needs to be changed several times a day. Place the container with mushrooms in a cool place so that they do not sour. Using a brush, knife or hard sponge, scrape the soaked milk mushrooms until white. Then the damaged areas are finally washed and removed.

First of all, the raincoats are washed, carefully rubbing off the dirt with your fingertips. The outer layer, similar to a soft shell, is separated from the pulp. For large mushrooms, it is convenient to remove this skin with a knife. For control, spherical fruiting bodies are cut in half. If the flesh is white and elastic, it can be eaten.

Raincoats with a yellowish center should be thrown away. They are either old or damaged. Puffballs are not poisonous, but a mushroom with a bad taste will ruin the dish.

After dry cleaning, mushrooms can be stored in the refrigerator for a short time, but after washing, they must be cooked immediately. For soup, solyanka or preparations (except for drying), you can boil them for future use with a small amount of salt and then use them for several days.

To ensure that the culinary masterpiece subsequently looks beautiful, the mushrooms are carefully cut into pieces of equal size. The fibrous stems are cut crosswise, and the caps into triangular segments. Small mushrooms can be eaten whole; they look especially beautiful in jars with marinade. The goal of careful and proper processing is to preserve the valuable qualities of mushrooms in order to fully reveal them when preparing delicious dishes.

Cleaning mushrooms differs depending on the type and variety of mushroom, so some mushrooms only need to be washed under water and cleaned of forest debris, while other mushrooms require careful and complex cleaning. Remember, only a properly cleaned mushroom will give you true culinary pleasure. We recommend that you read

GENERAL RULES FOR CLEANING MUSHROOMS

HOW TO CLEAN MUSHROOMS AT HOME
As soon as you bring the collected mushrooms home, they must be carefully placed in slightly salted water, otherwise they will quickly turn black and begin to rot. On average, mushrooms begin to spoil 6 hours after picking. Before you start cleaning mushrooms, sort them by type and check again for worm spots in the mushrooms. As soon as the mushrooms are ready, everything is laid out, start cleaning the mushrooms, each type of mushroom is cleaned in its own way, read about it below. After the mushrooms are cleaned, they must be washed thoroughly.

HOW TO CLEAN CHEST MUSHROOMS?
Before you start cleaning the milk mushrooms, you need to soak them in cold water for exactly one day, then carefully peel the mushrooms with a knife or a stiff brush until they turn white. Rotten areas of mushrooms must be cut off.

HOW TO CLEAN BORTIE MUSHROOMS?
First of all, the boletus needs to be divided into two parts, into a stem and a cap. As soon as the mushroom is divided into two parts, the skin is carefully removed from the stem of the mushroom with a sharp knife, but the cap of the mushroom just needs to be washed.

HOW TO CLEAN ASPEN MUSHROOMS?
You need to peel the boletus mushroom in the same way as the boletus mushroom; to do this, you need to divide the mushroom into two parts, then wash the cap and remove the skin from the stem of the mushroom.

HOW TO CLEAN CHAMPIGNON MUSHROOMS?
Since champignons absorb moisture very strongly, so that they do not get wet, they should not be soaked in water, and it is not even recommended to rinse them under running water. To clean a champignon, you need to cut the skin off its cap; to do this, use a knife to remove the skin from the edge to the middle and do this until the cap is completely clean. We recommend that you read

Boletus is a mushroom widely distributed in the Russian Federation, characterized by amazing taste properties and containing a lot of necessary substances - vitamins (B, D, E, C) and minerals (phosphorus, etc.). It is actually in no way inferior to the wonderful snow-white mushroom in terms of beneficial properties and nutritional value. You can meet it on different soils, in birch forests and forest belts, in clearings and forest edges. The collection of boletus mushrooms is carried out from the end of spring until the middle of autumn.

Various types of mushroom are known, but the largest is the common boletus. You can identify it by its convex cushion-shaped cap, which has different colors - grayish, brown or brown. The stem of the mushroom is usually long, slightly thicker at the bottom, usually light white-gray in color. The pulp does not change color when cut; it is compact in structure and snow-white. Boletus is considered one of the most delicious mushrooms, eaten fresh, dried, fried, or pickled. How to clean boletus mushrooms - read our article. We will also tell you how to process and cook these amazing mushrooms.

How to clean boletus mushrooms correctly?

If you have collected or purchased such mushrooms and brought them home, then you should start cleaning as quickly as possible. The thing is that boletus mushrooms are not stored for a long time in an unpeeled form and quickly deteriorate. Mushrooms should be processed depending on where they were collected and what kind of contamination they have. For example, boletus collected in a clean forest with a large litter of moss and leaves usually does not require harsh processing. Usually they are quite clean, so you only need to slightly clean the cap and the base of the stem, remove stuck leaves and other debris, and also make sure that the boletus is not wormy by making an incision in the pulp.
In this case, if the mushrooms grew in the grass, in open meadows and forest edges, they will need more severe cleaning, because sand, dust and dirt stick to their surface. How to clean boletus mushrooms in this case: carefully scrape with a knife, remove all large debris stuck to it, and also remove all warped places, if any. If the mushroom is wormy, you should soak it in salt water or throw it away. After cleaning, boletus mushrooms need to be washed. It is convenient to do this in the following way: place a batch of boletus mushrooms in a colander and lower them into a large basin with running water a couple of times. This way you will wash away all the sand and other debris simply and quickly. Now you understand how to peel boletus mushrooms. This is not difficult to do, especially if they are untainted and young, without damage or wormholes.

How to clean boletus mushrooms and what can be prepared from them?

It is clear that these gifts of the forest are actually not inferior in taste to the famous snow-white mushroom. Therefore, boletus mushrooms are eaten in a wide variety of variations - dried, salted, pickled, fried, boiled, etc. Before making them, the main thing is to keep in mind that these mushrooms tend to darken very much when heated. This is not something to be afraid of.

If you want to store boletus mushrooms in the freezer, you should boil them in salted water twice for 20 minutes in advance. You can also dry these mushrooms for the winter. This is easy to do using the oven. Preheat the oven to 150°C, cut the stems from the caps, place them on a baking sheet separately from each other. Leave them for an hour, reducing the temperature to 120°C. Then turn the heat to low and dry for about 6 more hours. The readiness of the mushrooms can be determined by the brittleness of the cap. This preparation must be stored in a cardboard bag in a cool, black place.

What else to do with boletus mushrooms? In addition to drying and freezing, you can fry mushrooms or make a fragrant soup from them. They are so tasty that any dish will turn out perfect!

The mushroom kingdom is very rich in its diversity, and depending on the species, representatives of this kingdom can vary greatly in shape, structure and quality. And all this must be taken into account when you have to wash and peel mushrooms. They are strong and fragile. Some mushrooms have a bitter skin on their cap, others do not, and there are also species that, when soaked in water, become tasteless. Some mushrooms are very loved by worms, while other worms do not eat them at all.

Taking into account these characteristics of mushrooms, different types are cleaned and washed in different ways. For some mushrooms, it will be enough just to remove the forest dirt and wipe with a damp cloth, while others will need to remove the film from the cap. Some specimens require scraping the stem or cutting it off altogether. The main rule for all mushrooms is to start cleaning as soon as possible upon returning from the forest. And always start cleaning mushrooms by sorting them by type, simultaneously remove twigs, leaves, remove other large debris, throw away mushrooms that cause even the slightest doubt, and then continue to clean each mushroom, following the recommendations for this type.

Butter

The butterfly cap is sticky, and various dirt sticks to it very well. Therefore, when cleaning, it is recommended to remove the film from the cap. The film gets your hands very dirty, and it is better to clean these mushrooms with gloves. In addition, before cleaning the boletus, they are not soaked in water: when saturated with moisture, they lose their taste.

Place the mushrooms on paper or a cloth - especially if there are a lot of mushrooms, as they quickly deteriorate in the basket. Place a small bowl of water nearby to wash your hands or knife if necessary. Clean with a small knife, picking up the film at the edge of the cap. Remove wormy areas and dirt. After this, rinse the oils with running water.

White mushrooms

If you are cleaning mushrooms that you will then dry, trim the bottom of the stem with a knife, removing soil, grains of sand and other dirt. Then use a piece of paper towel to wipe the entire mushroom stem and cap. Such mushrooms cannot be washed with water.

Soak mushrooms intended for boiling in a bowl of water for 15 minutes, adding a couple of tablespoons of salt. During this time, the dirt will become wet and can be easily cleaned off with a toothbrush or a special brush for cleaning mushrooms. Cut off the base of the stem to check if the mushroom is wormy. Then transfer the mushrooms to a colander and rinse with water.

Obabki or redheads (boletus and boletus)

Start cleaning the redheads by separating the cap from the stem. The stems of these mushrooms must be cleaned. Cut the bottom edge like white ones, and then scrape them like a carrot, removing a thin layer of skin. It is better not to wash the hats, but to wipe them with a clean damp cloth. For mushrooms with large caps, it is recommended to cut them in half to check for signs of worms. Remove damaged areas. Rinse mushroom stems with running water.

Among boletus mushrooms, pay special attention to old and large specimens, as they are very often found to be wormy. Throw away the heavily wormy ones. Soak the mushrooms that the worms have barely touched in water with a couple of tablespoons of salt added per liter of water. During the soaking process, the worms will leave the mushroom.

It is better to cut off the lower part of the cap of boletus and boletus, which looks like a sponge. Firstly, it is often damaged by fungus gnat larvae. Secondly, when cooked it becomes slimy. Thirdly, in mature mushrooms, the spores contained in the sponge are poorly digested. Young and strong obabka mushrooms intended for drying do not need to be soaked, just clean them with a brush to remove forest debris and wipe with a cloth.

Mokhoviki

When you clean the flywheels, trim the bottom edges of the legs first. If the leg has darkened, scrape off the top layer. Then remove the spore layer under the cap, otherwise during cooking it will acquire a dark color and become unpleasantly slimy. To make this easier, soak the mushrooms in cold water.

Milk mushrooms

Milk mushrooms require special processing. First, simply rinse them from sand, adhering earth and other forest debris. After this, carefully scrape the mushrooms with a sharp knife, removing the black layer and damaged areas. Then place in a large bowl of warm water and soak for three days to get rid of the bitterness. At the same time, periodically, at least three times a day, and preferably more often, be sure to change the water to clean water. Keep the basin with milk mushrooms in a cool place, otherwise they may turn sour.

Honey mushrooms

How to clean honey mushrooms? They often have damaged legs, and even good legs have a hard bottom half, so they need to be cut off. After this, soak the honey mushrooms in warm water, wash off all the specks and Christmas tree needles. Then remove the “skirt” from the leg. Then rinse again with water.

Chanterelles

Cleaning chanterelles requires minimal hassle. They contain a substance that protects them from worms, so all you need to do is cut off the bottom third of the stem with grains of sand and soil particles. And also clean the caps of the chanterelles from forest debris. It happens that blades of grass, moss, and earth get stuck between the plates under the cap. To remove dirt better, soak the chanterelles in boiling water, and when they cool down, after about fifteen minutes, rinse under running water. When you pour boiling water over the chanterelles, they become more elastic and do not break during further washing. The same advice applies to russula.

Russula

For russula, in addition to removing needles and soil particles, remove the skin from the cap, trying to do this carefully, since the mushroom is very fragile. What is not removed can be left on. Use a brush to remove any dirt stuck between the membranes. Pay more attention to russulas with a red cap - they need not only to be cleaned, but also subjected to additional processing. This species has a caustic juice, so to remove the bitterness, you should immerse the mushrooms in boiling water for 15 minutes.

pigs

Soak the pigs in cold water for an hour. After this, clean off any stuck debris. Separate the stem from the cap, checking for worms. Then rinse the pigs again with running water.

Champignon

Be sure to trim the leg of the champignon and also remove any wilted areas with a sharp knife. There is no need to remove the “skirt” on the leg when you clean the champignons - it is edible. You can leave the skin on the cap of young champignons untouched, but it is better to remove the skin of mature mushrooms. It’s not difficult to do this, hooking from the edge to the center.

Champignons do not like to be washed: if they become saturated with water, they will lose their taste. Therefore, it is recommended to remove dirt from them with a damp cloth. Or, after rinsing under running water, drain them in a colander.

Oyster mushrooms

Old specimens have inedible stems and unpalatable caps, so first, review and select suitable young mushrooms with a cap diameter of no more than 10 cm. Then cut off the bottom of the stem, as well as dark areas and uneven edges. Then rinse the oyster mushrooms thoroughly with running water.

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Picking mushrooms is a favorite pastime of many people who prefer to enjoy the great taste of dishes prepared from them. Boiled, fried, canned, salted and pickled mushrooms will qualitatively diversify the menu and become a decoration for any table. The beneficial vitamins and microelements contained in this seasonal product will improve your health. However, before starting cooking, the mushrooms must be cleaned. You will learn how to do this correctly from this material.

Features of boletus and boletus

Among the wide variety of types of mushrooms, boletuses and boletuses, which grow mainly in deciduous forests, are held in particular esteem by mushroom pickers.

Boletus - tasty and healthy mushrooms

Their beautiful and neat caps, sticking out in the leaves and grass, instantly attract the attention of lovers of “quiet hunting”, eager to fill their baskets to the top with this valuable and useful product.

Acting as a real storehouse of useful elements, boletus and boletus contain:

• proteins - 36%;
• fat -5%;
• sugar –15%;
• fiber - 23%.

As well as a number of vitamins belonging to group B and microelements, including:

• sodium;
• iron;
• manganese;
• potassium;
• phosphorus.

Being complete, the proteins of these mushrooms are easily broken down and absorbed in a short period of time. This is due to their special nutritional value. In addition, by consuming boletus and boletus, you can effectively remove toxins from the body, as well as cure some kidney diseases.

How to clean boletus and boletus mushrooms

Traditionally, the caps and stems of these mushrooms are used in cooking. In this case, the mushrooms must first be washed and thoroughly cleaned, and then heat treated. Particular attention should be paid to the legs, since the caps, in most cases, are simply washed. Before cooking and frying, these mushrooms can be soaked in water for several hours. However, if you want to dry or freeze them, you should not do this. Thanks to careful pre-processing, a dish prepared from these products will have excellent taste.

It is for this reason that proper cleaning of boletuses and boletuses is of particular importance. Some mushroom pickers prefer not to peel off the top layer from the stems of this type of mushroom, limiting themselves to only thorough washing. However, it is worth considering that the upper part that is not removed can cause a bitter taste.

Pre-cleaning of mushroom caps in the forest

There are several general rules for cleaning mushrooms, regardless of their type. The first stage of cleaning takes place directly in the forest, before the handsome boletuses and boletuses end up in your basket. When carefully picking the mushroom, it is necessary to remove forest debris from it in the form of twigs, leaves and dried soil. Then, carefully inspect it for the presence of worms and damaged areas, which should be removed with a knife.

The process of washing caps and cleaning mushroom stems at home

The second stage of cleaning is usually started at home. It should be remembered that the collected mushrooms must be processed as soon as possible, otherwise, after six hours, they will begin to deteriorate.

Before starting cleaning, it is advisable to sort the mushrooms, and also carefully check again to see if there are any areas left infested with worms on each of them. Then you can begin the process of deeper and more thorough cleaning. Cleaning boletus and boletus has its own individual characteristics.

Cleaning boletus mushrooms

To clean boletus mushrooms you will need:

1. Armed with a toothbrush, thoroughly clean the cap and stem of the mushroom from any existing contaminants.
2. Then cut off the base of the mushroom stem, using a knife to lightly grab the area located just above.
3. Scrape off the top layer of the boletus stem, as you would when peeling carrots.
4. Separate the stem of the mushroom from its cap and cut them in half, checking for traces of insect activity.
5. Cut the boletus into pieces of the required size, depending on the pre-selected option for further preparation.

How else can you clean and cook boletus mushrooms - video

Cleaning the boletus

When cleaning boletus mushrooms you will need:

1. Carefully remove any remaining dirt from the mushrooms using a knife.
2. Wipe the mushroom cap with a clean cloth or brush.
3. Carefully inspect the mushroom being cleaned and if you notice damaged areas on it, cut them off.
4. Using a knife, scrape the top layer off the mushroom stem.
5. Trim the very bottom of the leg.
6. Remove the cap from the mushroom and cut the stem itself in half, making sure there are no wormholes.

After completing the cleaning process, all mushrooms must be thoroughly washed. To do this, immerse them in cold salted water for about 30 minutes. This will protect the harvested crop from darkening. In this case, 1 tablespoon of salt is used per liter of water. Then rinse the mushrooms thoroughly in clean running water. This procedure is recommended if the harvested mushrooms are planned to be boiled, fried or pickled.

If you plan to dry or freeze boletuses and boletuses, you should make do with dry cleaning. For this purpose, you can use a dry, clean cloth to wipe the mushroom caps, or a toothbrush.

Is it worth removing the bottom spongy layer of the fungus?

The spongy layer of the mushroom located under the cap is edible. Whether to remove it or not, everyone decides individually. However, very often traces of various insects may be found underneath it. For this reason, many believe that it is still necessary to remove it. After cleaning is completed, you should thoroughly rinse the mushrooms again under running water and begin heat treatment.

How to clean different types of mushrooms - video

Thanks to properly carried out cleaning, boletus and boletus collected in the forest will be completely ready for further processing. By performing this procedure efficiently, you will provide mushroom dishes with an exceptional taste and also prevent sand from getting into them. Tasty and healthy, these mushrooms will be a worthy decoration for the table, providing you with vitamins and nutrients.

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