Cleaning and processing of porcini mushrooms
Porcini mushrooms are most popular with mushroom pickers because of their taste and ease of preparation. Their disadvantage is the need for careful preparation before eating. The cleaning of porcini mushrooms is done to get rid of foreign particles that are on the surface when growing in the forest.
Cleaning and processing of porcini mushrooms
Cleaning in the forest
The preparatory stage for cleaning porcini mushrooms is their thorough examination immediately after cutting. The product must be carefully inspected from all angles for visible structural damage, insect marks or rot.
Next, they start cleaning the legs. The bottom-most part is usually completely removed due to the large accumulation of dirt. The cut site is examined for the presence of passages from worms (larvae). If they are in large quantities, it is better to discard the mushroom. Several moves are not dangerous and must be carefully cut with a thin knife. This must be done immediately after collection: the worm can spread to other mushrooms in the basket - having "sentenced" one of his houses, he will go in search of a new table.
The next step is to inspect the bottom of the cap. It often contains small insects, worms and the remains of their life. The hat must be carefully cleaned of pine needles, moss and grass.
Mushroom washing
If you clean the porcini mushrooms correctly, washing them does not take much time. They need to be rinsed immediately after arriving home. Use cool running water for washing. During cleaning, the cap and leg are cleaned with a small brush (you can use an old toothbrush) to remove all residual dirt.
Ceps are not soaked. Such processing deprives the product of useful properties and taste. The exception is those that were collected after the rain.
Soaking is carried out according to the following principle:
- large mushrooms are cut into halves;
- put them in a bowl of water;
- add salt;
- leave for 15-20 minutes;
- take out and rinse under running water.
If the product is handled correctly, there will be a lot of dirt on the surface of the water. Salt also causes insects to leave their homes. Wash only those porcini mushrooms that will be used for cooking, frying or pickling.
Basic cleaning
All dirt must be removed from the mushrooms.
After washing, the porcini mushroom is completely cleaned. The product is dried using a plain or paper towel.
To clean the boletus, you will need:
- large capacity;
- knife;
- Toothbrush;
- paper towel or dry rag.
If in the forest the leg was cut poorly, a small lower part is additionally cut off and cleaned with a brush from the dirt present. Wipe the hat with a paper towel to remove dust and moisture. Then carry out a complete cleaning with a brush. They remove not only dirt, but also easily peelable pulp: it does not have useful and taste properties. Next, the mushroom is additionally wiped and washed under running water.
Irina Selyutina (Biologist):
In order for all cleaning to be carried out efficiently:
- Buy a special brush, or use a medium hard toothbrush.
- Inspecting the cap, cut it in half to make sure there are no darkening or insect larvae.
- The hat can be detached from the leg, because they are often prepared separately.
- Rinse the mushrooms under pressurized running water. This operation is best done within 10 minutes.
Then an additional inspection is carried out for the presence of worm moves. The darkened areas are cut off, and the product is completely dried on the wire rack, after which it is ready for cooking or frying.
Cleaning porcini mushrooms for drying
If the product is to be used for drying in the oven or in the sun, it must never get wet. The mushroom quickly absorbs a large amount of moisture, which is why it cannot be thermally treated with high quality.
The product is thoroughly cleaned from dirt with a brush. It is also wiped with a rag or damp towel.
Advice. Cut thick boletus legs for drying into circles about 3 cm thick, but thin ones - lengthwise into 2-4 parts.
Heat treatment
The porcini mushroom only needs to be peeled to become edible. It does not contain any poisonous or toxic substances. However, to be on the safe side, heat treatment is carried out.
The disadvantage of this method is the loss of the gustatory and useful qualities of the product. They also lose their smell, sometimes they start to taste bitter.
For heat treatment, the porcini mushroom must be peeled and cut into halves. Then it is placed in a saucepan with salted water and boiled over low heat for 10-12 minutes. If the mushroom grows close to the highway, it is processed for 20-25 minutes, but this will lead to a loss of taste.
Conclusion
Cleaning porcini mushrooms is required thoroughly. Remaining dirt will negatively affect the taste of the food. It is better to collect it away from settlements and roads: these mushrooms, like any others, actively absorb harmful substances.
It is desirable that after the collection the boletus should be processed almost immediately - within 5 hours after returning home.
It is forbidden to eat mushrooms for people with a weak stomach and individual intolerance. Also, do not give them to small children.
