Mushrooms are healthy and nutritious mushrooms that are often used for cooking homemade preparations for the winter. On the specific features of this product, as well as on how to properly and how much to cook before using it in various recipes, read on.
Description and useful properties of loaders
A real chest (white) Belongs to the genus Mlechnik of the family Russula. This variety of mushrooms is edible. Their hats can reach 20 cm in diameter. At the beginning of growth, they have a flat-convex shape, but as the hat develops, the hat becomes funnel-shaped with edges concave inward, which are characterized by pubescence.
The peel covering the top of the fungus has a milky or slightly yellowish tint. It is slippery and wet, often foliage or soil sticks to it. The leg has the shape of a cylinder; its color is white or slightly yellowish. In girth, it can reach 5 cm, and in height - 7 cm. Mushroom pickers collect not only white mushrooms, but also black ones.
They belong to the category of conditionally edible mushrooms, which means that they can be eaten only after thorough heat treatment. Their characteristic feature is the olive-brown color of the hat, which reaches 20 cm in diameter. The leg is narrower than that of the white variety, its girth is maximum 3 cm, height - 8 cm. This type of mushroom has a lot of useful properties, which is caused by first of all, vitamin composition.
The abundance of B vitamins, such as riboflavin and thiamine, promotes rapid metabolism in the human body, so only 100 g of mushrooms eaten at lunch will help establish metabolic processes. Riboflavin contained in this product helps to improve visual perception. This product can be used for diabetes, as it does not provoke an increase in blood sugar. It can also be eaten with obesity, because it is low-calorie and at the same time very satisfying.
Important! If the mushroom picker doubts that there is a white lump in front of him, he must check his edibility by breaking the hat. The edible variety has a pleasant fruity smell.
How to cook and how much time
All mushrooms that are collected in the forest or in other areas must undergo heat treatment before eating. Regardless of the choice of recipe, the breasts should be boiled. The average processing time is 20 minutes.
With any cooking method, pre-cooking should not be neglected, because toxic substances from soil and rainwater can accumulate in mushrooms growing in the wild. They themselves may also contain a small amount of toxic substances that can cause poisoning. Black and white breasts require the same treatment before cooking.
Did you know? During heat treatment, black breasts may acquire a purple or green hue.
Before pickling
So that winter preparations in the form of salting are stored for a long time, and the mushrooms are crispy and tasty, it is necessary to first prepare the product for the cooking process.
For this, the milk must go through 2 stages of processing:
- First, the mushrooms are soaked for 2-3 days. This process will help eliminate excess bitterness.
- Then, before direct cooking, the product is boiled for 30 minutes in salted water.
Before frying
Fried mushrooms are delicious. They can be used with a vegetable side dish or served with grated cheese. Any housewife should know that forest mushroom can not be fried fresh, it is pre-boiled. The time for such processing before frying should be from 10 to 15 minutes.
Video: fried white mushrooms with potatoes
Before putting out
You can cook stewed mushroom side dishes with sour cream, or in vegetable broth. Before preparing such dishes, it is necessary to eliminate the bitterness from the breasts, for which they are soaked for 12 hours in cold water. Then the mushrooms are boiled for 15-20 minutes.
Did you know? Many types of mushrooms include hallucinogenic substances. In ancient centuries, the Vikings used this property to give courage to soldiers in battle.
Cooking Tips
Experienced cooks know that hats of loafs collected in the forest more often are very difficult to wash, therefore, they recommend using a couple of tips for cleaning them:
- first, the mushrooms are washed under running water;
- then, to easily cleanse the remaining leaves and needles, you can use a toothbrush or sponge to wash dishes.
Before pickling or salting this type of mushroom, it is necessary to carry out the soaking procedure, because the bitter taste becomes more pronounced during cold cooking. For black and white breasts, the soaking time is the same - from 12 hours to 3 days.
To make sure that the bitterness is gone, you can make a small cut on the leg or hat of the mushroom and taste the taste with the tip of the tongue. For frying and boiling soups, it is not necessary to soak the mushrooms. But for reinsurance it is better to soak the product for a couple of hours - this way you can not only eliminate the bitter taste, but also more thoroughly wash the mushrooms before cooking.
How much boiled milk can be stored
If, after cooking, the hostess has boiled mushrooms, it is necessary to take care of their proper storage. Safety in enameled or glassware can be from 24 to 36 hours, subject to the optimum temperature in refrigeration equipment from 0 ° C to + 4 ° C. To extend the shelf life of boiled mushrooms to 7 days, you need to merge the product with water in a jar and tightly close the lid.
Important! If, during storage of mushroom products, mold appeared on the surface of the water or the lid in the jar was swollen, it is necessary to refuse to eat this dish for food.
Gruzdi is a favorite delicacy of many mushroom pickers. They were loved for their extraordinary taste and versatility in cooking. To succeed in using mushrooms in culinary art, you need to know how to properly heat-treat the product before use.
