How to clean and wash boletus and boletus. What to do with boletus

Mushroom picking is a favorite pastime for many people who prefer to enjoy the great taste of dishes made from them. Boiled, fried, canned, salted and pickled mushrooms will allow you to qualitatively diversify the menu, and become an adornment of any table. The beneficial vitamins and minerals contained in this seasonal product will enhance your health. However, mushrooms must be peeled before cooking. You will learn how to do it right from this material.

Features of boletus and boletus

Among the wide variety of mushroom species, mushrooms are especially revered by aspen and boletus, growing mainly in deciduous forests.

Boletus - tasty and healthy mushrooms

Their beautiful and neat hats sticking out in foliage and grass instantly attract the attention of lovers of "silent hunting" who seek to fill their baskets to the top with this valuable and useful product.

You can cook a lot of delicious dishes from birch trees.

Acting as a real pantry of useful elements, aspen and boletus ’contain:

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

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

sodium;
iron;
manganese;
potassium;
phosphorus.

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

How to clean boletus and boletus

Traditionally, hats and legs of these mushrooms are used in cooking. In this case, the mushrooms must be pre-washed and thoroughly cleaned, and then heat treated. Particular attention should be paid to the legs, since hats, 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, this should not be done. Thanks to careful pre-processing, a dish prepared from these products will have excellent taste.

Mushroom cleaning is a must

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

Pre-cleaning 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 boletus and cap boletus are in your basket. 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 worms and damaged areas that should be removed with a knife.

Primary cleaning of mushrooms is carried out directly in the forest.

The process of washing hats and cleaning mushroom legs 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 cleaning, it is advisable to sort the mushrooms, and also carefully check again whether there are any areas left affected by worms in each of them. Then you can begin the process of deeper and more thorough cleaning. Cleaning birch and boletus has its own individual characteristics.

At home, mushrooms are cleaned more thoroughly.

Cleaning the boletus

To clean the birch trees you will need:

How else can you clean and cook boletus - video

We clean the boletus

When cleaning boletus you need:

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 harvest from darkening. At the same time, 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 cooked, fried or pickled.

Podberezik is a mushroom widely spread in the territory of the Russian Federation, characterized by its amazing taste and incorporating a lot of necessary substances - vitamins (B, D, E, C) and minerals (phosphorus, etc.). In fact, it is in no way inferior to the wonderful snow-white mushroom in useful properties and nutritional value. You can meet him on different soils, in birch forests and forest belts, in clearings and forest edges. The collection of boletus is created from the end of spring to the middle of the lake.

Various types of mushroom are known, but the largest is the common boletus. You can figure it out by a convex pillow-shaped hat, which has a different color - grayish, brown or brown. The leg of the mushroom is usually longish, slightly thickening downward, usually of a light white-gray color. The flesh does not change color on the cut; it is densified in structure and snow-white. Boletus is one of the most savory mushrooms used in food in the freshest, dried, fried, pickled form. How to clean boletus - read in our article. We will also tell you how to process and cook these amazing mushrooms.

How to clean brown boletus right?

If you have collected or purchased such mushrooms and brought them home, then it is worth starting cleaning as soon as possible. The thing is that the brown boletus is not stored uncleaned for a long time and rapidly deteriorates. Mushrooms should be processed depending on where they were collected, what contaminants they have. For example, birch trees collected in a clear forest with a large bed of moss and leaves, usually do not need harsh processing. Usually they are quite spotless, so you only need to slightly clean the hat and base of the legs, remove adhering leaves and other debris, and also make sure that the birch is not wormy, making an incision in the pulp.

In this case, if the mushrooms grew in grass, on open glades and edges, they will need more severe cleaning, because sand, dust and dirt adhere to their surface. How to clean the boletus in this case: carefully scrape with a knife, remove all the adhering large debris, and also remove all warped places, if any. If the mushroom is wormy, then it should be soaked in salt water or discarded. After cleaning, the boletus must be washed. It is convenient to do this in the following way: place a batch of boletus in a colander and dip them in a large basin with running water a couple of times. So you wash away all the sand and other debris simply and quickly. Now you understand how to peel mushrooms. This is not difficult to do, especially if they are spotless and young, without damage and wormholes.

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

It is clear that these gifts of the forest are practically not inferior in taste to the well-known snow-white mushroom. Therefore, they use boletus in food 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 cooked. This should not be scared.

If you want to keep boletus in the freezer, they should be boiled in salted water twice for 20 minutes before. You can also dry these mushrooms for the winter. To do this simply with an oven. Preheat the oven to 150 ° C, cut off the legs from the hats, place them on a baking sheet separately from each other. Leave them for an hour, lowering the temperature to 120 ° C. Then make a small fire and dry for about 6 hours. Mushroom readiness can be found on the fragility of the hat. It is necessary to store such a blank in a cardboard bag in a cool black place.

What to do with boletus mushrooms yet? In addition to drying and freezing, you can fry mushrooms or cook from their fragrant soup. They are so delicious that at least some dish is perfect!

With the onset of autumn, the season of “quiet” hunting begins - people with whole families go to the forest for mushrooms. This tradition has been preserved for many decades, mushroom pickers are happy to collect, process, preserve and dry these amazing gifts of nature.

Finding a boletus for any mushroom picker is considered a great success. Of course, an experienced mushroom picker knows very well how to properly clean the mushroom so as to maximize its taste. But with the beginning “silent hunters” we will share some secrets of cleaning boletus.

General rules for cleaning mushrooms

Mushroom cleaning begins in the forest, in the process of mushroom assembly. The cut mushroom must be thoroughly cleaned of adhering leaves, needles and other forest debris. Also, with a sharp knife, the wormy parts of the fungus eaten away by insects are removed.

Particularly hardworking mushroom pickers can even peel the mucous skin off the head. Such a thorough cleaning will certainly increase the time of mushroom assembly, but will allow you not to do this dirty work at home.

If you carefully clean the mushrooms right in the forest, you can immediately start cooking at home. Fresh mushrooms spoil very quickly, and you have no more than five hours to process and cook. So that the collected mushrooms do not darken too quickly, they can be dipped in cold, slightly salted water. But this can only be done if mushrooms are not planned to be dried. If it is planned to dry the mushrooms, then it is better not to wash or wet them at all.

If the mushrooms nevertheless darkened and deteriorated, you should not risk the health of your loved ones - such mushrooms should be thrown out with an unwavering hand. Mushroom poisoning is considered one of the most severe types of intoxication.

Cook and process mushrooms together different types not recommended, therefore, before cleaning, it is recommended to sort them by type. The methods of storage, cleaning and cooking of different mushrooms have significant differences. Those mushrooms that will not be cooked in the future should be cleaned with special care.

Rules for cleaning boletus

Boletus is considered an elite mushroom, so many doubt whether it should be cleaned. Boletus, like all mushrooms, actively absorbs all types of pollution that are in the environment during the growth process. So to clean the boletus is not only possible, but also necessary.

If the boletus is planned to dryIt must not be washed. Soaked mushrooms will dry for a very long time and will most likely rot. Therefore, for mushrooms that will be dried, you need to use dry cleaning. Dry cleaning consists in removing with a knife or a toothbrush all dirt and adhering debris.

If drying is not planned, then the boletus can be pre-placed in a container with salted water and held for about an hour - after that the mushrooms can be easily peeled.

Cleaning boletus always begins with a leg. The unnecessary and ugly base of the fungus is cut off, all heavily soiled and damaged parts are cut off. The top layer from the legs can be scraped off with a knife (as with a carrot) or thoroughly cleaned with a brush.

However, many mushroom pickers neglect to clean the boletus legs, especially when a lot of mushrooms are collected and there is simply no time for thorough cleaning. In this case, it will be enough just to thoroughly rinse the mushrooms and remove all damaged parts. The presence of uncleaned black stripes on the leg does not affect its quality and taste.

To remove the film from the hat or not is also a matter of taste. The boletus cap is usually not cleaned with a knife, so a dry, lint-free cloth can be used.

After cleaning, the mushrooms should be washed several times under running water and immediately proceed to conservation.

From mid-summer to late autumn, the season of quiet hunting continues, when whole families rush into the forest not only to harvest mushrooms, but also to enjoy nature, breathe in fresh air, and see the amazing beauty of the autumn forest. But still, it’s much more pleasant to leave the forest with full baskets of mushrooms, and then enjoy these amazing forest gifts all winter.
Boletus is delicious and healthy mushroom, for the sake of which it is worth breaking away from a cozy sofa. It is equally good in fried, dried and pickled form.

How to distinguish a boletus from a false boletus

The forest is big and wonderful worldlurking in itself a lot of beauty, but it also poses many dangers. It is known that poisoning with poisonous mushrooms very often ends fatal, therefore, it is necessary to carefully inspect each assembled copy, and put in your basket only those that do not cause any suspicion.
The first boletus trees appear in mid-summer and grow until late autumn. The name of the mushroom itself suggests that it prefers to settle under birch trees, but can also be found under aspen and in open glades. In appearance, the cap boletus has a discreet grayish color, the hat can be from white to brown. The leg of the mushroom is usually white in color and covered with longitudinal grayish scales - somewhat reminiscent of birch bark in color.
In addition to the real boletus, false boletuses are also quite common, sometimes they are also called bile fungus. This poisonous specimen is successfully disguised as a real one and can easily fool an inexperienced mushroom picker. Just one such mushroom is enough for any cooked dish to get an unpleasant bitter taste.
The main distinguishing feature of the false boletus is that it is not eaten by worms, so it is always smooth and beautiful. If you come across an absolutely pure mushroom, take a closer look at it, perhaps it just looks like an edible one.
Carefully inspect the leg - on false boletus there is no speckled net, similar to the coloring of birch. Veins at false mushroom rather resemble a blood artery. Now carefully inspect the hat - if its bottom is pink, then the mushroom can be safely thrown out. This boletus has no pink shades. If the hat is broken off, the kink will also be pink, and on a real mushroom, the kink should be white.
In addition, the cap of the false mushroom always has a greenish admixture, and to the touch it is somewhat velvety. True boletus has a smooth hat of a brown or grayish hue.
If the plucked mushroom is still in doubt, you can try to lick it - gall mushroom the taste will be very bitter.

How to clean brown boletus

When you come home tired after a “quiet hunt”, do not rush to your favorite sofa, as brown boletus, like all fresh mushrooms, cannot be stored fresh for a long time - a maximum of 5-6 hours.
Birch trees brought home should be carefully inspected for worminess and cut off all damaged parts. Along the way, we remove all adhering needles, moss and other forest debris. For dry cleaning of mushrooms, you can use a dry, lint-free cloth or a regular toothbrush.
Further cleaning will depend on whether it is planned to dry or heat the mushrooms. If drying is planned, then we limit ourselves to dry cleaning, since soaked mushrooms will dry for a very long time and, most likely, will rot safely.
If mushrooms are eaten fresh or pickled, they pre-soaked for half an hour in cold, slightly salted water - One tablespoon per liter of water is enough. After soaking, the mushrooms will be much easier to peel.
Cleaning the birch mushrooms begins with the leg - the leg breaks off and the upper layer is peeled off, like with a carrot. It is believed that if you do not clean the leg of the upper layer, then the boletus will be somewhat bitter. But many mushroom pickers, having brought home a whole trunk of mushrooms, simply do not have the opportunity and do not consider it necessary to clean the top layer from each specimen - well, that’s acceptable, this is all a matter of taste.
Next, remove the lower spongy layer on the cap. And again, this is a matter of taste, you can not delete, as it is completely edible. But try to remove it all the same, and most likely you will immediately see the moves of various worm bugs, and even these worms themselves. Do you want to eat them?
After cleaning, the mushrooms should be thoroughly rinsed again under running water and proceed to heat treatment.

Summer has not yet arrived, and mushroom pickers are already preparing baskets. And no wonder, because you can engage in quiet hunting from May to late autumn. And if mushroom picking at the beginning of May is for connoisseurs, then by the middle of the month you can meet everyone’s famous and beloved boletus, and there, you look, the boletus has ripened. These spongy mushrooms, along with ceps, are considered elite. They are fried, soup is cooked from them, sauces are prepared, stewed, dried, marinated - mushrooms are suitable for any cooking method. But before that, mushrooms need to be cleaned.

Without delay

Mushroom pickers know that preliminary cleaning of mushrooms must be done back in the forest. Even if you are a supporter of picking mushrooms by unscrewing them from the mycelium, take a knife with you to the forest. It is useful for pre-processing the crop.

Preliminary cleaning and sorting of mushrooms should be carried out in the forest

Instruction:

Before you put the mushroom in a basket, remove from it the remnants of the earth, adhering twigs, leaves and needles.
Remove the worm pulp, otherwise the worms will damage neighboring mushrooms.
Get rid of poisonous and simply dubious mushrooms. It’s better to throw ten dubious ones than one poisonous one gets into your basket.
In mature mushrooms with a loose sponge, it is better to remove it in place, anyway then you have to throw it away. Once in the basket, the tubes of the sponge can firmly stick to the caps of the neighboring mushrooms and add to your problems during subsequent cleaning.
Old and rotten mushrooms are best discarded on the spot. The taste and aroma of them leaves much to be desired, and a shapeless slippery mass instead of a mushroom can survive before processing.

This treatment in the forest can be limited, the rest of the work is done at home.

Time to collect and time to clean

Unprocessed mushrooms are stored only 6-8 hours from the time of collection, so after a forest walk, you have to postpone the rest. The cleaning process is much less fun than picking, but removing it from the mushroom processing process is not worth it in order to preserve the harvested and at the same time not get food poisoning.

Mushrooms brought from the forest must be processed as quickly as possible

If there is no way to clean the mushrooms immediately, place them in a cool place, you can in the refrigerator. The optimal temperature for this storage is + 2- + 6 degrees. Do not put mushrooms in bags and sealed utensils; air should have free access to them. Cooked mushrooms can be poured with cold water.

Cleaning instructions

Dry and wet cleaning methods are used. For boiling and frying, mushrooms are cleaned in a wet way.

Wet cleaning method

First of all, the harvest must be sorted by type and size, to separate the old mushrooms from young ones. Decide what the mushrooms will go for, the processing method depends on it.

Sort the harvested crop by type, size and purpose
The legs should be separated from the caps, simultaneously checking for the presence of wormholes. Soak slightly wormy mushrooms in salt water - 2 tbsp of salt is taken per 1 liter of water. In such a font, uninvited guests will leave the mushrooms.

Wormhole mushrooms should be soaked in salted water
Clean the legs from the outer fibers by scraping with a knife. Many believe that there is no need to clean the legs.
Yes, this does not affect the taste of the dish, but it should be remembered that mushrooms have the ability to absorb all impurities and, first of all, they concentrate on the outer layer. In addition, when cooking unpeeled legs, the broth will begin to turn black.
Remove the wormy and darkened pulp.
Use a damp cloth or sponge to remove litter and dirt from the hats. The peel is not removed from them.

Hats of boletus and boletus are enough to wipe moist with a cloth or sponge
In mature mushrooms, a sponge is cut off. The fact is that in it larvae of mushroom mosquitoes often lay. And the sponge itself of mature mushrooms accumulates spores that are poorly digested. And when cooking, the sponge becomes like mucus.

In mature mushrooms, it is better to cut off the sponge
Peeled mushrooms are cut into pieces and washed with running water.

Advice! Dirt from mushroom caps is easier to remove if soaked in cold water. After 30 minutes or one hour, the contamination will easily go away. Soak only young strong mushrooms, the old ones absorb water and become sour.

Video: how to clean mushrooms

The nuances of further processing for different cooking methods

The boletus and boletus boilers intended for drying are treated in a dry way, they cannot be washed or soaked. Mushrooms that are saturated with water will be impossible to dry, they will become sour and spoiled. Hats and legs are thoroughly cleaned with a dry cloth or brush. For drying, only young and non-wormy mushrooms with dense pulp are selected.
Fresh mushrooms also do not wash and do not soak before freezing. Absorbed water will tear mushroom fibers during freezing and their quality will deteriorate. If boiled mushrooms are frozen, they are processed as usual.
For boletuses intended for frying, it is better to remove the peel from the hat - during frying it becomes stiff.
Fresh mushrooms last longer without heat treatmentif rinsed, drain to water, then scald with boiling water. After that, lay in glass or enameled dishes in layers, pouring salt. Put the dishes on ice. It is believed that in this form the mushrooms will last a week. Such mushrooms are used for cooking and frying, they can not be dried and frozen.

Dry way to process mushrooms

This method is used for mushrooms intended for drying and freezing.

With a dry sponge or brush, clean off small debris, lumps of earth, needles, leaves.
Peel off strongly adhering leaves and rubbish from a hat with a knife. It happens that a sponge does not cope with this task.
Scrape the leg while scrubbing the top layer.
Cut off parts damaged and eaten by insects and rodents.

After that, the mushrooms can be cut and dried or frozen.

It is interesting! It is believed that eating boletus helps to cleanse the blood and lower cholesterol. Brown mushrooms are recommended for use in kidney diseases.

Video: how to clean and prepare boletus and boletus for pickling

When picking mushrooms, be careful. How delicious these forest guests are, so cunning. Mushroom poisoning, even edible, is not uncommon. That's why it is so important not to bring in the basket poisonous mushroom, and also correctly and on time to process the harvested crop.