How to clean the mushrooms of champignons fresh before cooking: useful recommendations for processing champignons. Do I need to wash frozen and clean the purchased fresh mushrooms of champignons before cooking?

In this article, we will learn how to process collected or purchased fresh champignons for cooking.

Contents

Do I need to wash fresh store or forest champignons?

It should be borne in mind that industrial production of mushrooms is not complete without the use of chemical fertilizers. They were raised in special substrates and perhaps the remains of the substrate will be on the surface of the mushrooms. Therefore, purchased mushrooms must be washed immediately before cooking using running water, you can through a colander, although at first glance they seem clean.

It is necessary to wash the mushrooms very quickly so that they are not entered with moisture and from this do not lose their properties. Washed to wet with paper wipes or paper towel.

Those mushrooms that gathered in the forest are thoroughly sorted out, rotten are thrown away. Only healthy specimens are left. They can also be in dust, or after rain, they can be particles of dirt, sand, branches, grass. Therefore, it is also recommended to wash them.

Sometimes mushrooms can be very dirty, then we wash them in water with flour. For 1 liter of cold water, a floor tablespoon of flour. Pour the mushrooms with this mixture, quickly rinse and drain the water. Due to its stickiness, flour will relieve pollution from mushrooms.

Of course, unwashed mushrooms are more aromatic and tasty, therefore unwashed to cooking, but you are confident in the environmental friendliness of their origin.

How to quickly process fresh mushrooms of champignons, clean a hat, a film under a hat, a skirt, a leg: tips

The processing of champignons, which we offer below, is carried out immediately before cooking (hot, cooking or fresh use).

Before cleaning, champignons must be carefully examined.
We leave young specimens without cleaning, they are already tender, there is nothing to clean there. If they are grown in environmentally friendly conditions and are clean in appearance, then they do not need to be washed so as not to nourish with water. If the remnants of the grass on them, then clean them with a brush or foam sponge.
It is most convenient to clean champignons with a sharp knife, which has a thin blade. First of all, they clean the hat from the inside, removing the film.
In those copies where a skirt is pronounced, it is cut off.
The stalk of fresh mushrooms is slightly refreshed, cutting a thin layer. If the mushrooms were stored for some time in the refrigerator, then you need to cut the mushroom leg more.
At the hats, we cut off places that are weathered, froze, damaged.
In more mature mushrooms, you need to clean the hat (optional). To do this, grab the skin from the edge of the hat and pull up. She will easily lag behind the surface.

The royal champignons are cleaned from the skin on a hat, skirts and films under the hat are required.
After cleaning, the mushrooms are quickly washed with water, adding citric acid or vinegar to it so that they do not darken.
Forest mushrooms or those that you want to use raw, you can warm up a couple of minutes in an oven preheated to 80-90 degrees to destroy pests and bacteria.
You do not need to warm up in the store. Just after washing, you need to put them on a paper towel so that the glass is water.
For stuffing in the mushrooms, cut the stalk with a knife, as shown in the picture below.

Cutting the stalks from champignons before stuffing

In mushrooms intended for mushroom caviar, hats are not cleaned from the skin, skirts are not removed, the taste of this will not change.
For cooking, washed champignons are not dried, but immediately put in a pan for cooking.
If possible, do not wash the champignons that you are going to fry. Peel them with a brush or sponge for washing dishes. Washed mushrooms, saturated with water, can lose shape, spread and not be crispy.

Do you need to wash champignons before freezing, drying

Dry mushrooms are used for freezing and drying, so it is not recommended to wash them. Before this process, the mushrooms are cleaned with a soft brush or sponge for washing dishes.

Do I need to wash frozen champignons before cooking?

As mentioned above, dry mushrooms are used for freezing. And if they are not quite clean or designed for cooking, wash them quickly when they are not quite thawed, so that there is no ability to absorb water. Those specimens that for frying, blot with a paper towel. If the mushrooms are clean, then use them not washed.

General rules for cooking champignons

Frying champignons

For frying, select dry mushrooms, or washed and dried in a paper towel or preheated oven to 80-90 degrees for 2-3 minutes.
Frying can be done without anything, only with vegetable oil and can be panoked.
Put champignons in a frying pan preheated with oil.
Fry about 30 minutes over medium heat.

Extinguishing champignons

For stew, we take fried and brown champignons.
Pour them with sauce and send them to the oven for 30 minutes or prepare according to your recipe.
Delicious sauces are obtained with sour cream or adding white dry wine.
To extinguish mushrooms with vegetables, we take dried mushrooms and fry them in a pan in vegetable oil over low heat for about 25 minutes so that they are fried longer in our own juice. Then add the onion to them, fry for another 5 minutes and then put the rest of the vegetables and simmer for 10 minutes under the lid.

Cooking champignons

For cooking, select washed mushrooms not dried. They need to put them in boiling salted water whole. You can also put a whole peeled onion in a pan to give aroma, a fragrant pepper with peas and a lavrushka. Cook after boiling for 10 minutes (purchased) and 15 minutes (forest).
To preserve the light color of mushrooms into a pan with water, throw a little citric acid. About 1/3 teaspoon per 0.5 kg of champignons.
Ready -made champignons throw back in a colander.
For a soup, put the cut mushrooms in boiling water and cook the broth for about 5 minutes. Next, prepare the recipe soup.
To check the readiness of mushrooms, pay attention to them at the bottom. If the mushrooms surfaced, then they are raw.

When preserving champignons, you can boil them separately, or you can immediately cook fresh in the marinade.
When pickling, spices are recommended - cinnamon, cloves, badiyan.
We do not recommend adding onions. This will lead to acidification of the product.
You can add dill, currant leaves for the aroma, but the leaves of oak or cherry for the fortress.
If you add vegetable oil from above, it will protect the mushrooms from mold.
Metal covers are not highly recommended, it is better than plastic or glass.

Preparation of champignons for raw consumption

In raw champignons, you can add to the salad or there are them like an independent dish.

To do this, you need to clean the mushrooms from the skins on a hat, skirts and films under a hat and trim the leg by 3-5 mm.
It is necessary to rinse the mushrooms with boiling water through a colander to destroy the bacteria, or fry 2-3 minutes in a preheated oven at 90 degrees. With such heat treatment, the proteins that are in fresh mushrooms are not destroyed.
Of course, for a beautiful appearance and taste, you can hold them in the finished marinade, where there is citric acid or citric juice and spices.

Is it possible to prepare champignons, champignons with legs?

The champignons are delicious, including legs. If you made stuffed champignons from which the legs are removed, these legs can be used for soup, salad, stewing with vegetables, gravy, caviar or just fry.

Champignons with legs are prepared for any dishes.

Is it possible to eat darkened champignons?

Darmed champignons can also be prepared as light. The only remark - on dark champignons you may not notice traces of rot, mold. Therefore, carefully view each mushroom before cooking.

Storage of champignons

To store fresh champignons in the refrigerator, dense packaging is needed so that they do not darken. It can be a plastic bag, or a pan with a dense lid or a can with a nylon cover. In this state, they can be stored for 6-7 days without prejudice to quality.

Do not keep cleaned mushrooms in the refrigerator for more than 2 days. And so that they do not darken, moisten them in citric juice or solution of citric acid.

Before cooking at the stored mushrooms, refresh the leg, making a fresh cut.