Once the mushroom season has started, you can start looking for the delicacy and collect it diligently. But what happens after that?
Some species of mushrooms are not only useful in nature, but also extremely popular in the kitchen. Mushrooms such as button mushrooms, porcini mushrooms, chanterelles and truffles are valued in cuisines worldwide and give many dishes their unique taste.
And you can also prepare mushrooms at home. Read here what you need to consider when cleaning, frying, drying and pickling mushrooms.
How are mushrooms prepared correctly?
Mushrooms can be prepared in many different ways. You can boil them, braise them, fry them, grill them or bake them. The cooking time is five to ten minutes. Some cultivated mushrooms can also be enjoyed raw (e.g. in salads).
How do I clean mushrooms correctly? Dab clean mushrooms dry; if dirty, use a damp cloth. If necessary, brush carefully under running water and pat dry with kitchen paper. Never put it in water! There they lose their taste and become slippery!
If you want to avoid exposure to heavy metals: when cleaning lamellar mushrooms (e.g. mushrooms), cut out the lamellae, and when cleaning tubular mushrooms (ceps, chestnut boletes), cut out the tube area under the cap. Many heavy metals are stored here.
How are mushrooms fried correctly? You should braise the mushrooms in a pan with butter, salt and pepper for at least 15 minutes. Alternative: olive oil. Most mushrooms (exceptions including button mushrooms and oyster mushrooms) are inedible raw and must be heated for at least 15 minutes.
Foto: picture alliance / Zoonar
How do I dry mushrooms? Cut mushrooms (e.g. chestnut mushrooms, porcini mushrooms) into slices, spread out on greaseproof paper, turn daily. Storage in screw-top jars. Dried mushrooms go well in sauces. You can also freeze the slices.
What is the best way to pickle mushrooms? Boil in salted water for 8 minutes, pour into jars and pour hot spiced vinegar (laurel, mustard seeds) over them. Soak the sealed jars at 100 degrees for 30 minutes.
Attention: A toadstool is still poisonous even after heating; the poison does not decompose with heat!
What is the best way to season mushrooms?
The classic way to season mushrooms is with pepper, salt and freshly chopped parsley. But coriander, garlic, onions and a squeeze of lemon are also often used.
If you’re more adventurous, you can also try adding a little nutmeg.
There are now a number of ready-made spice mixtures for mushroom recipes available online and in supermarkets.
Can the stems of mushrooms be eaten?
A resounding YES! The stems are just as edible as the rest of the mushroom. However, if the stem is a little dry, you can remove it or cut off the dried piece.
With larger mushrooms, the stem may be tough. You can also remove this.
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