Do I need to clean the mushrooms?
How to choose a quality product?
The main rule for preparing a tasty and healthy dish is to buy fresh mushrooms. They have a rich taste and aroma. In addition, a quality product will not lose a beautiful appearance during the frying process. The first rule of purchasing quality champignons is making purchases in proven places. You should not buy food in spontaneous trading places, because there are no quality checks carried out by specialized bodies. In large hypermarkets, all vegetables, fruits, and mushrooms are tested for compliance with quality standards.
The second rule - the freshness of mushrooms can be determined visually. High-quality, recently collected champignons will be white with no signs of damage.
For this reason, you should carefully consider what you are buying.
After a visual inspection, you can appreciate the smell of champignons. Quality product has a pleasant mushroom smell. Stale mushrooms "smell of damp." To the touch champignons should be elastic. You can also inspect the cut of the leg - if it is yellow or brown in color, this indicates that such a product is stored for a long period of time from the moment of collection. Fresh mushroom has a beautiful white cut.
Depending on the purpose for which you will use fresh mushrooms, you should choose their size. From this characteristic also depends on whether you need to clean the mushrooms. Large mushrooms are much easier to clean from the top layer. Usually they are used for beautiful slicing to add to dishes, for example, in pizza, salads, pies, soups. Small mushrooms are convenient to use for preservation. It should be borne in mind that the preservation technology involves cooking, during which the mushrooms are reduced in size by half.
Do I need to clean the mushrooms before canning? The answer to this question should be sought in the recipe, which contains precise step-by-step instructions.But most often the mushrooms do not peel. Simply wash them under running water and remove the dark areas, the remnants of the soil. To make canned mushrooms quality, you should carefully process them. It is unacceptable to close the mushrooms without vinegar, since this method increases the risk of infection with botulism.
How to quickly clean the mushrooms?
Fresh champignons should be cleaned before cooking. First, it is necessary to cut a thin layer at the base of the leg, where dirt could get. Then, with careful movements, remove the top layer from the leg. After that, it is necessary to pry the peel at the base of the cap with a sharp knife and clean it. After such a simple procedure, the mushrooms should be thoroughly washed and used as intended.
In older mushrooms, the upper layer is quite hard. In addition, if you are preparing a dish for children, it is best to clean the product.
There is another way to properly clean the mushrooms.You can rub their hats together. Delicate skin will separate itself. This method is very fast and is ideal if you bought young mushrooms.
After you wash them, you can use the useful advice of experienced chefs - put the product on a paper or a clean woven towel. This will leave excess moisture. Then cooked food will reveal the taste, smell, beneficial properties of champignons even better.
The most popular dishes to which this product is added are:
- mushroom sauce;
- a fish;
- stewed potatoes;
Champignons are a common food in Eastern European cuisine. Thanks to the wonderful taste, beneficial properties, accessibility and combination with a variety of product, these mushrooms won the people's love and recognition. There are many recipes for how to cook such a product. However, there are different opinions about whether to remove the top layer from the mushrooms, which is completely edible.