Do I need to clean mushrooms before cooking and before freezing and how to do it right - cooking tips

Champignons, grown in industrial conditions or forest, are considered one of the safest mushrooms. But only subject to proper handling and storage. In this regard, many people have a question, whether to clean mushrooms, and how to do it correctly. We will sort it out together.

Important points:

• Champignons are undesirable to soak, otherwise they, like a sponge, absorb moisture and become watery. It is better to rinse them quickly under the tap.
• Washing mushrooms is permissible only in cool water, under the influence of a hot liquid, they will lose density.
• It is better to always update the leg, cutting at least 1 cm.

Do I need to clean mushrooms before cooking and why

Ordinary or royal champignons collected in the forest must be cleaned without fail. A lot of dirt accumulates on their surface layer. Experienced chefs recommend not only washing “gifts of nature”, but also boiling in salted water before further cooking for 10-15 minutes.

Mushrooms grown under industrial conditions, too, can not be cooked, dried or frozen without pre-treatment. Despite the fact that they grow in the substrate, and not in the ground, it is also not sterile. In addition, a lot of dust penetrates into enclosed spaces, settling on hats and legs.

Regarding whether it is worth peeling, opinions differ. Some believe that it is necessary to remove it, because it is the top layer of the fungus that absorbs the greatest amount of harmful substances. Others argue that such a cleaning negatively affects the taste of the product.But still, most agree that it depends on size - if the diameter of the hat does not exceed 3 cm, mushrooms are cooked with a peel. And with larger instances it is better to remove it.

You can leave the "skirt" surrounding the leg - it is harmless and does not affect the taste of the finished product. And the darkened areas on the surface must be cut off.

Attention! If there are spots on the hat or leg that are covered with mucus and emit a putrid smell, pruning will not help - the mushroom is unsuitable for consumption and must be discarded.

How to clean mushrooms

Before moving on to the question of how to properly clean the champignons, it is worth deciding what they will be used for in the future. The number of stages and features of the work depend on this.

Before frying:

1. Remove particles of soil from the surface with a brush or blunt side of the knife.
2. Cut off the bottom of the leg.
3. If the mushrooms are large, peel off the caps.
4. Wipe the mushrooms with a damp, clean cloth.

Washing mushrooms before frying is not recommended, as they are saturated with water, and it will evaporate for a long time. A long-term heat treatment will practically “kill” the taste of the product.

Before boiling and baking:

1. Remove dirt from the surface.
2. Refresh the cut on the leg.
3. Clean the cap from the inside using a brush or knife, remove the skin from the outside.
4. Rinse in running water and dry by spreading on a cloth towel.

Before drying:

1. To clean mushrooms from pollution.
2. Cut off part of the leg (from 1 cm).
3. Wipe the mushrooms with a damp cloth.

Mushrooms do not need to be washed, they will absorb a lot of moisture and darken, making the drying process slow down.

Before freezing:

1. Remove dirt from the surface.
2. Trim the bottom of the legs.
3. Wipe the mushrooms with a damp cloth, dry.

Many raw food practitioners include champignons in their diets. In this case, the pre-treatment consists in removing dirt from the surface with a knife or brush, updating the legs and calcining the mushrooms in the oven, heated to 200 degrees, for 3-5 minutes. Such disinfection will make the product safe and usable.