The stem of the mushroom is cut at the base or, if the mushroom is not familiar enough, carefully pulled out. The lower part of the mushroom stem is characterized by some signs that make it possible to determine its type, in particular to distinguish fly agarics (thickening and ring) from edible mushrooms. The leg of a porcini mushroom due to its nutritional value entirely used for food. The legs of honey mushrooms and variegated umbrellas are distinguished by their viscosity; they can be cut off or broken off from the cap. Not a single mushroom should be abruptly pulled out of the ground, as this will cause great harm mycelium.

The mushroom basket should be low and wide. In a tall, narrow basket, mushrooms become wrinkled and are difficult to remove. You can also use boxes, but in a mesh or bag, especially made of plastic, the mushrooms crumble.
The knife for picking and cleaning mushrooms should be small and sharp, preferably made of stainless steel. A dull knife only chops mushrooms. In the forest, wormholes and other damaged parts are removed, debris and leaves are removed. At home, they once again carefully sort through the mushrooms, clean them and prepare them for processing.

Sorting by type. It is advisable to process and prepare mushrooms by type, since their taste and cooking methods are different.
If there are few mushrooms, then first of all you should separate mushrooms that can be fried fresh from mushrooms that require heat treatment. It is advisable to distribute the mushrooms by size to facilitate their subsequent processing.

Clearing debris. Needles, leaves, moss and other forest debris are cleaned off with a wide soft brush, cotton swab or soft cloth. Debris adhering to the smooth mushroom cap is scraped off with a knife. From mushrooms that do not require heat treatment, debris is removed especially carefully, cleaning the folds with a brush, since they are often used dry; For frying, drying and baking, unwashed mushrooms are used, or they are quickly washed and immediately dried.

Cleaning with a knife. Using a sharp stainless steel knife, cut out all darkened and softened areas, as well as those parts that are damaged by forest pests. For older tubular mushrooms, the tubular part of the cap is cut out. For some mushrooms that have a viscous stem, it is cut off entirely. For russula, late and granular russula, remove the skin from the cap, starting from the edges, since after heat treatment it becomes slimy.

Washing. You should wash and soak the mushrooms as little as possible. Mushrooms that are used for frying or drying are not washed. Mushrooms used for other types of processing are quickly washed cold water and place it on a sieve, sieve or flat board to drain the water. Only mushrooms with an uneven surface - morels, stitches. variegated blackberries, etc. - should be washed longer to remove sand adhering to the folds of the cap.

Soaking. Salted mushrooms or mushrooms that have a bitter taste are soaked to improve their taste, dry mushrooms - to restore moisture in them. The washed mushrooms are placed in cold water and soak until the desired results are obtained, usually within 2-6 hours. When soaking bitter or salty mushrooms, change the water every hour so that unwanted substances dissolve faster. The water in which dry mushrooms were soaked is used for food along with the substances dissolved in it. After prolonged soaking, especially if the mushrooms are soaked immediately after cooking, many valuable nutrients also dissolve in the water.

Slicing. Washed larger mushrooms are cut into pieces. Porcini mushrooms, champignons, saffron milk caps and russula are consumed together with the stems. To make the prepared dish or canned food look more beautiful, mushroom stems are cooked separately. The mushroom cap is carefully cut into equal pieces - divided into four parts, six parts, etc. The mushroom stem is cut into thin circles, thus breaking the vertically arranged viscous fibers that make it up, and a more tasty mushroom dish is obtained.

Heat treatment. The purpose of cooking mushrooms is to reduce (eliminate) the bitter taste or toxicity. It should be taken into account that heat treatment lowers nutritional value mushrooms and weakens their taste and aroma. Therefore, mushrooms should be used whenever possible without prior heat treatment. In no case should you heat porcini mushrooms, chanterelles, saffron milk caps, champignons, morels, umbrella mushrooms, summer mushrooms and caps. Most russula and rows also do not need cooking. Chanterelles, caps, boletus stems and some other mushrooms become viscous after cooking.

Mushrooms that contain toxic substances soluble in water should be cooked: common strings, russulas that are stinging and brittle, pink volzhankas (volzhanka), yellow and black milk mushrooms. Boil for 15-30 minutes in plenty of water. The broth is drained, as it can cause poisoning in animals.

Because of their bitter taste, many mushrooms require heat treatment: bitter mushrooms, violin mushrooms, real milk mushrooms, camphor, alder, sweetish and non-caustic milk mushrooms, serushkas, white mushrooms, some types of russula, moths, some types of talkers, pigs and many others. It is enough to cook these mushrooms for 5 to 15 minutes so that the bitter taste in them disappears. The unpleasant taste of gall mushroom does not disappear even after cooking.

There are several ways to cook mushrooms:
* Bring water to a boil, add 1/2 tablespoon of salt per liter of water. The mushrooms are dipped in boiling water and kept there for 5-15 minutes, then transferred to cold water so that they cool faster.
* Dip the mushrooms into cold salted water and quickly bring to a boil. After boiling, remove the dishes from the heat and allow the mushrooms to cool in the same water or pour over them with clean water.

After the water is drained, the mushrooms are transferred to a cloth bag or on a sieve to drain the water. It is not advisable to dry mushrooms by pressing firmly, because this removes many valuable substances from the mushrooms.

Blanching. To maintain integrity and elasticity during cold salting and fermentation, mushrooms are blanched. Russulas with a flat cap are mainly subjected to this treatment. big size, as well as saffron milk caps. The washed mushrooms are thrown onto a sieve and scalded with water for a few minutes, dipped in boiling water or kept over hot steam. After such a quick heat treatment, the mushrooms become more elastic and, when placed in a storage container, do not break.

Short term storage fresh mushrooms. If it is not possible to process the mushrooms on the same day, they are stored for one night (no more!) peeled, but not washed or cut. The mushrooms are transferred to a wide basket or some flat dish and stored open in a cool room with plenty of air access: in a basement, barn, corridor, etc. Very good place storage is a refrigerator with a temperature of +2--+6°. Mushrooms to be cooked can be filled with cold water. The soaking container should be wide and low. Before processing, the mushrooms should be carefully sorted again and any damaged parts that may have occurred during storage should be removed. Previously unnoticed individual wormholes, softened spots and other damage can increase so much during storage that most mushrooms become unfit for consumption.

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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 alone inedible mushroom in the 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 upper layer peel, 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 growing large families, and it’s not easy to cope with a whole mountain of butter. Difficulties arise due to the slippery film that covers the heads of the oil.

At heat treatment it becomes rough and a little bitter. Hats must be cleaned. To prevent the film from sticking to your hands, the butter is dried. Another folk way- 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.

U large champignons The skins are removed 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 cooking masterpiece subsequently looked beautiful, the mushrooms were 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 is neat and correct processing- save valuable qualities mushrooms to fully develop them when preparing delicious dishes.

Boletus mushrooms are a true decoration of the mushroom basket and a source of justified pride for the picker. Light aromatic pulp porcini mushrooms, which does not change color during heat treatment, has excellent taste qualities, contains a lot of protein and biologically important microelements. So that these forest trophies have maximum nutritional value and appetizing look, you need to know how to peel porcini mushrooms carefully and correctly. It is best to prepare for this before going on a “quiet hunt” and clean the collected boletus mushrooms right in the forest.

Before a mushroom trip, you need to stock up on a knife, a small brush and, if you plan to collect for drying, a soft cloth or paper towel.

A large, mature porcini mushroom immediately attracts attention and is especially pleasing to the eye. However, if the leg of such a beauty is completely eaten away by worms, the flesh has become loose, and the tubular layer of the cap has acquired a dark green color, it is unsuitable for collection. It is better to look nearby for young, strong relatives - after all, boletus mushrooms usually grow in families.

When collecting porcini mushrooms, you need to carefully unscrew them (by cutting, you will leave a fairly large part of the stem in the forest substrate) and immediately thoroughly clean them of forest debris - needles, fallen leaves and moss. Special attention You should pay attention to the stem and its base, since this is where lumps of soil accumulate, in which dangerous bacteria nest.

Contaminated areas need to be scraped or cut off, and also checked for wormholes in the stem. If there are a few passages in the dense pulp, the affected areas must be cut out immediately so that the mushroom worms do not continue their feast and move to other mushrooms as they are collected.

Then the fruiting bodies are cleaned with the supplied brush. Porcini mushrooms intended for drying will need to be further cleaned after initial forest processing by wiping them with a cloth or paper towel. As a result, the most labor-intensive part of processing porcini mushrooms turns out to be done in the forest.

How to properly clean these mushrooms

If the boletus mushrooms are brought in already peeled, all that remains is to carefully sort them out and clean them a little, eliminating any remaining errors. In case if primary processing has not been carried out in advance, you will have to do it at home, and no later than 5 hours after collection - discard old mushrooms worn out by worms, remove areas of pulp with small wormholes, shake off forest debris, scrape off soil contamination.

Further processing depends on what dish or preparation the forest harvest is intended for. Let's look at how to properly clean boletus mushrooms when in different ways preparations:

• For soup, the fruiting bodies will need to be cut so that everything that goes into the pan is approximately the same size - then the pieces will cook evenly and ripen at the same time. The mushroom dressing prepared in this way is washed under running water and loaded into a pan with boiling water, which will turn into rich broth with a magical aroma;
• For frying, boletus mushrooms are also cut evenly and, if they are perfectly cleaned, without washing, they are sent to a frying pan with heated vegetable oil. If there are still doubts about the quality of cleaning, the chopped mushrooms are quickly washed so that they do not have time to absorb a lot of water. Then dry it on a paper or regular towel and start frying;
• for pickling, in which it is especially important to completely remove the slightest traces of forest soil, the legs are treated especially carefully, scraping and brushing them under running cool water. Well-cleaned fruiting bodies are cut if necessary, washed and pickled according to the chosen recipe;
• To freeze boletus mushrooms, after thorough initial cleaning, just wipe them with a soft and slightly damp cloth. Excess water increases the weight and volume of the frozen product, and also worsens its taste;
• For drying, well-cleaned fruit bodies are only wiped, but not washed in any case - moisture easily saturates the porous pulp, but leaves it with difficulty, so the prepared raw material will deteriorate and not dry. Peeled fruiting bodies, wiped with a soft cloth, are cut into layers about a centimeter thick and suitable conditions dry until ready.

The texture of the legs and caps of porcini mushrooms differs markedly - the legs, as a rule, are denser and tougher. Therefore, when cleaning, the stem and cap parts are often separated, and then prepared separately.

If porcini mushrooms are collected soon after rain and are very dirty, they are briefly soaked in salted cold water and then washed. Do the same if there are still several wormholes left in the pulp. Soaked and then washed mushrooms can be used without hesitation for boiling and pickling; they are less suitable for frying, and they definitely should not be frozen or dried.

It is not for nothing that porcini mushrooms are considered a particularly valuable mushroom raw material - in their multicomponent composition, in addition to aromatic and nutritional ingredients, there are substances with antitumor and tonic properties. The safety of unique biological complexes largely depends on the careful, correct and timely cleaning of porcini mushrooms before cooking.

Porcini mushrooms are loved by many for their refined taste. But in order to fully enjoy them, you need to know what to do with porcini mushrooms after collection, how to process them correctly. This is exactly what Popular About Health will tell its readers who love boletus mushrooms very much.

Primary processing of porcini mushrooms

Picking porcini mushrooms is an art. If you do not yet have much experience in this matter, then know that the processing of boletus mushrooms begins immediately after collection, right in the forest. What should you do with mushrooms?

1. After picking, porcini mushrooms must be cleared of debris - grass, leaves, pine needles, fragments of branches.

4. When placing boletus mushrooms in the basket, do not press them down; handle them carefully.

Once you get home, you have to immediately set aside time to process the product. Remember that all mushrooms spoil very quickly, so do not put off this work until later.

What to do after picking, how to process porcini mushrooms at home?

Collected forest gifts carefully place it in a basin and inspect it again, removing any remaining debris. Then place the porcini mushrooms in cold water. This is necessary so that all the dirt on them gets wet and it is easier to remove. Mushrooms are very light and porous, they will float uncontrollably to the surface, so place a weight on top. After 15 minutes you can start cleaning them. To do this you will need a knife and a scraper or a brush with stiff bristles.

Use your hands to remove all debris adhering to the stems and caps. After this, the water should be changed to clean. Now arm yourself with a scraper and remove stubborn dirt with it. Then turn each mushroom over and use your fingers to massage away any grains of sand and dust from under the caps. A lot of small debris collects in the so-called gills. Rinse the mushrooms now in running water, removing suspicious dark fragments with a knife.

Place the mushrooms in a colander and let the water drain. Now porcini mushrooms should be subjected to temperature treatment after collection.

Attention! If you want to dry the collected forest gifts, you do not need to soak or wash them. It is enough to manually remove dirt and trim off damaged mushroom tissue.

How to properly dry porcini mushrooms?

Drying boletus mushrooms should be done at a temperature not exceeding 50 degrees. This is very easy to do in the oven. Place on a baking sheet baking paper, place boletus mushrooms in one layer. Turn on the oven at 45-50 degrees, insert a stopper into the door so that it does not close. Dry the product for at least 6-7 hours. If you have a special drying chamber at your disposal, follow the instructions.

How to cook porcini mushrooms?

Heat treatment of boletus mushrooms is necessary to eliminate the possibility of poisoning by toxins. Place the product in salted water (a teaspoon of salt per liter) and bring to a boil. Be sure to remove the foam that forms on the surface. After boiling, set for 40 minutes. Place the finished mushrooms in a colander.

How to freeze boletus mushrooms?

For long-term storage Porcini mushrooms are often frozen. It is best to freeze the product already boiled. After the water has completely drained and the mushrooms have slightly dried and cooled, place them in clean bags. Pack so that one package contains one portion of the product, which you can use at a time - it’s more convenient. Deflate the packages, tie the packages tightly, and then place the packages in a chamber with a super-freezing function for 2-3 hours. If you have other types of mushrooms in the freezer, it is better to label the packages so as not to confuse them later. After 2-3 hours, transfer the bags to the regular compartment of the freezer.

How to cook porcini mushrooms?

Boletus mushrooms are universal, they are used to make delicious snacks– pates, caviar, salted, pickled, fried, baked, prepared soups. For marinating choose either small size mushrooms, or use only caps cut into several fragments. It is very important that the boletus mushrooms do not show the slightest sign of spoilage. Boletus legs are most often used for cooking mushroom caviar- this is true royal delicacy, and they are also fried. The frying time for porcini mushrooms that have been pre-boiled is 15 minutes.

And of course, these mushrooms are good when salted. From time immemorial, housewives salted them in large quantities in barrels; this tradition has been preserved to this day. From such delicious snack hardly anyone can refuse. Better for soup dried product, since he has more rich aroma and taste. Dried boletus First they are soaked, washed thoroughly, and then boiled.

Porcini mushrooms are a luxury for many, but if you have already managed to collect them in the forest, then it is important to know exactly what to do with them, how to process them and prepare them for storage. Remember that the product deteriorates quickly, so do not put off cleaning, washing and further processing of mushrooms until later.

Collected mushrooms must be cleaned and processed as soon as possible. This is usually done on the day of collection or, in extreme cases, the next day, but then the mushrooms must be removed from the container and, spread out in a loose layer, stored in a cool place. During cleaning, they are sorted depending on the method of further processing.

The most common methods of processing mushrooms are drying, salting and pickling.

All tubular mushrooms can be dried, not just porcini mushrooms, birch mushrooms and aspen mushrooms. Drying is the main processing method spring mushrooms- lines and morels. This method is good for autumn honey fungus and raincoats.
Milk mushrooms, saffron milk caps, volushki, white mushrooms, serushkas, valui, bitter mushrooms and russula are used for pickling. Tubular mushrooms can also be salted, but this method of processing is rarely used.

For pickling and canning, tubular mushrooms are used, and among the lamellar ones, greenfinch, ringed cap, chanterelle, honey mushroom, pig mushroom and champignons are used.
Young mushrooms are pickled and preserved, while larger specimens are dried and salted. When processing, it is advisable to separate mushrooms by type in order to preserve taste characteristics each of them.

DRYING

Drying is the easiest way to process mushrooms, ensuring their preservation for a long time. Peeled mushrooms should not be washed, otherwise they dry worse, and porcini mushroom the flesh turns grey. To speed up drying, the caps and stems of large mushrooms are cut into several parts.

Mushrooms are dried in a Russian oven, over the stove and in the oven. You can dry them on kerosene stoves and gas burners.

Mushrooms are placed on wooden sticks, which are placed on the side squares gas stove or, when drying on a kerosene stove, place it on the edges of a galvanized basin and put it on the fire. Drying continues for several hours.
With all drying methods, mushrooms should first be dried at a temperature of 40-50°C, and then dried at a temperature of 60-75°. With more high temperature Drying deteriorates the taste, aroma and color of mushrooms.

Properly dried mushrooms bend slightly, break well, but do not crumble. Dried but not burnt mushrooms can be ground into powder and used to make sauces.

Dried mushrooms must be stored in a dry place, away from products containing a large number of moisture. Store them in closed glass jars or in plastic bags. The damp mushrooms are dried again.
You can make powder from dried mushrooms. To do this, they are ground into coffee mill or pound in a mortar and sift. Mushroom powder used for making sauces, gravy, etc. Before use, pour it with warm water for 20-30 minutes.

SALKING

There are three ways to pickle mushrooms: cold, hot and dry.
The cold method is the most common. First, the mushrooms are soaked in water, changing it at least twice a day. It is enough to soak milk mushrooms, volushki, saffron milk caps and russula for 24 hours, and valui and bitter mushrooms - better for two or three days.

The soaked mushrooms are placed on sieves and washed with cold water. Then the mushrooms are placed with their caps down in layers 3-5 centimeters thick in a washed and steamed barrel, clean enamel or glassware. Each layer of mushrooms is sprinkled with salt at the rate of 3-3.5% of the weight of the mushrooms.

To add flavor to mushrooms small quantities add black currant leaves, garlic, Bay leaf, allspice, etc.
With cold salting, mushrooms are ready for food no earlier than a month later.
You can hot salt all tubular and lamellar mushrooms. Peeled mushrooms are placed in an enamel bowl, filled with water and put on fire. As soon as the boil begins, carefully stir the mushrooms and skim off the foam.

The duration of cooking, from the moment of boiling, is 10, and for honey mushrooms and chanterelles - 25-30 minutes. Then the mushrooms are placed on a sieve and the water is allowed to drain, after which they are placed in layers of 3-5 centimeters in a clean container and sprinkled with salt at the rate of 300 - 350 grams of salt per 10 kilograms raw mushrooms. Last layer mushrooms are sprinkled with salt more thickly. After boiling, mushrooms containing caustic milky juice are washed on a sieve with cold water. Spices are placed on the bottom and top.

The advantage of hot pickling over cold pickling is that the mushrooms are ready to eat within a few days.
Instead of boiling, you can blanch the mushrooms before pickling.

Peeled and washed mushrooms are placed on a sieve and poured abundantly with boiling water, kept over steam or dipped in boiling water. Then quickly cool by pouring cold boiled water and kept in a draft. Salted, just like raw mushrooms. Blanched mushrooms ready to eat in 4-5 days.
The dry salting method is rarely used and only when harvesting saffron milk caps. The mushrooms are not washed, but only wiped with a cloth and sprinkled with salt. They can be used no earlier than after a month.

The top of the mushrooms is covered with a clean white cloth or gauze, and then with a wooden circle on which a weight is placed. (oppression). Mushrooms should always be covered with brine. They should be stored in a cool place, at a temperature not lower than 0 and not higher than +5°C. If mold appears, you must hot water rinse the fabric, circle and container walls.

PICKLING

The most suitable mushrooms for pickling are porcini mushrooms, aspen mushrooms, boletus mushrooms, birch mushrooms, and among the lamellar mushrooms - honey mushrooms, chanterelle mushrooms, annular cap, etc. It is advisable to pickle each type of mushroom separately. Young, strong mushrooms are selected for pickling. The roots are marinated separately.
Before cooking, aspen and birch trees should be doused with boiling water and kept in this water for 7-10 minutes, then rinsed with cold water. This prevents the marinade from turning black.

There are two ways to marinate mushrooms: boil them in a marinade or, after boiling them in salted water, pour the marinade over them.

First way

IN enamel pan pour 1/3 cup of water, 2/3 cup of vinegar per 1 kilogram of fresh mushrooms and add a tablespoon of salt. After the solution boils, add mushrooms to it and cook them over low heat, stirring carefully and removing the foam. Cooking time for caps is 8-10 minutes, legs - 15-20 minutes. Chanterelles and honey mushrooms are cooked for 25-30 minutes.

When the mushrooms begin to settle to the bottom, the boiling is completed. Before the end of cooking, add a teaspoon granulated sugar, allspice, cinnamon, cloves, bay leaf and citric acid on the tip of a knife.
The cooled mushrooms are transferred to jars and filled to the top with the cooled marinade.

Second way

Boil the mushrooms in salted water (2 tablespoons per 1 liter of water), after which they are placed on a sieve to drain the water and placed in jars. The jars are filled with chilled marinade at the rate of 250-300 grams of marinade per 1 kilogram of mushrooms.

To prepare the marinade, pour 0.4 liters of water into a saucepan, add half a teaspoon of salt, 6 peppercorns, bay leaf, cinnamon, cloves and on the tip of a knife citric acid. Boil all this over low heat for 20-30 minutes, cool slightly and add 1/3 cup of vinegar.

To protect the mushrooms from molding, pour a thin layer on top vegetable oil. The product should be stored in a cool place at a temperature of about +5°C.
Marinated mushrooms are ready to eat immediately after cooking.

BOILING

This method of processing mushrooms is used in cases where it is desirable to prepare and preserve mushrooms without the use of acetic acid.
Mushrooms are prepared and boiled in the same way as for pickling, but the amount of salt is increased to 6% (0.6 kilograms of salt per 10 kilograms of mushrooms), and no spices are added.
In this way, you can process all mushrooms suitable for pickling.

CANNING

Salted and pickled mushrooms can be preserved. This treatment allows them to be preserved longer in the absence of a cold room.