What to do with white mushrooms collected in the woods or bought in the store: tips and recipes

Unfortunately, many modern housewivesthey do not know how to cook dishes using native Russian products. For example, most residents of large cities have no idea what to do with porcini mushrooms so that they become usable, not to mention the blanks for the winter. And after all from them the magnificent soup turns out, they can be added to a roast, salads and many other dishes. Even banal fried white mushrooms, and those are good if cooked with onion and butter.

After going to the forest (or the nearest market),Before proceeding to processing, it is necessary to carefully consider the prey. It is better to get rid of worms and other suspicious specimens immediately, even if they are very beautiful. The fact that spoiled mushrooms can be bitter, and in old accumulate all kinds of toxins from the surrounding air, soil, etc., which can cause poisoning. Therefore, no matter what to do with the porcini mushrooms will be in the future, they are sorted and cleaned. Also, you need to make sure that all the leaves, small insects, worms and other animals that have been eaten by the forest delicacy have been removed.

White mushrooms for the winter

Those who do not really like to mess around with different thingssort of billets, for sure you will like this unpretentious, but very effective way of storage. So, the drying of mushrooms also begins with sorting and cleaning. Do not wash them in any case, otherwise you can spoil the look of the final product. So leaves, needles and other rubbish are removed manually. The procedure itself is best performed in vivo. The process is accelerated by good sunny weather. Of course, you can do everything in a special dryer, as well as using a gas stove, but the most fragrant and useful mushrooms will be obtained if they hang at the cottage under a canopy or on a ventilated balcony.

Those who have never encountered this methodblanks and does not know what to do with porcini mushrooms before drying, it should be recommended to separate the hats from the legs. The first cut with thin lobules, the last - across the circles. Then both of them string on a strong thread and hang out, or spread in one layer on a baking tray. In natural conditions, it takes about a week, and in the oven - a few hours. The degree of readiness should be checked periodically. It is important not to try to rush events by raising the temperature (it should not be above 70 ° C) otherwise the fungi will be bitter in the future. Such a blank should be stored in a dry, dark place. Ideally fit tightly closed opaque container.

In winter, from dried mushrooms will get a great soup. Pre-soaked in water, they can also be fried, stewed, added to sauces, in general, do everything the same as with fresh ones.

Fried white mushrooms

This dish is ideal for those who onlyreturned from the forest with a full basket and yet does not know exactly what to do with his prey. Thinking about whether to dry mushrooms or freeze, some of them can be quickly fried. Especially because the products need minimum and time too. Half an mushroom is taken onion, 30 g of vegetable oil and 50 g of cream, salt, ground pepper and garlic to taste. First they are sorted, cleaned and washed, then cut and sent to an empty hot-frying pan. Soon there will be a lot of juice, which is poured into some kind of capacity (it is still needed), and instead of oil is added. Onion is cleaned, cut into half rings and sent there, at the end is finely chopped garlic. Further mushrooms should be roasted to a crust, salt, pepper and pour the juice back. Then the fire is made maximum and stewed with the lid closed for another 5 minutes. They are served as an independent dish or with any garnish. This recipe is perfect for those who do not know what to do with porcini mushrooms, because it is very simple, and the result is gorgeous.