Wild mushrooms: tips, storage and preparation
This article will teach you about safety precautions for mushroom picking, storing, and preparing them.
Edible mushrooms that can be found in the forest include chanterelles, porcini mushrooms, birch boletes, boletuses, butter mushrooms, puffballs, morels, champignons, and, if you're lucky, even truffles.
Safety rules for mushroom picking
Wild mushrooms are now available at the supermarket. However, if it's summer and you're craving the freshest mushrooms, head to the forest. The best season is the second half of summer or the first half of autumn. In the forest, you can find autumn honey mushrooms, saffron milk caps, boletus mushrooms, milk mushrooms, russula, and oyster mushrooms. Throughout the hot summer, go in search of russula, butter mushrooms, pig mushrooms, and boletus. If the weather is rainy, you'll have luck with birch boletes and aspen boletuses. Butter mushrooms and chanterelles await the most impatient mushroom pickers as early as May, and morels can be found in April.
What is important to know?
– If you are not sure that the mushroom in front of you is edible, you should not take it and eat it.
- If you are going to the forest for the first time, take an experienced mushroom picker with youIt is useless to read books in advance and try to distinguish mushrooms from photographs.
– When picking mushrooms, don't place them in plastic bags. The lack of air accelerates the decomposition process, causing the mushrooms to lose their shape. It's better to pick mushrooms in a basket.
– If you are eating a particular mushroom for the first time, consume a very small amount to see how well your body can handle digesting it.
– Keep some of the mushrooms you've picked in the refrigerator. If you suddenly get poisoned, it will be easier to determine which mushrooms caused it.
Storage
Store wild mushrooms in the refrigerator. It's best to wrap them in paper first to prevent moisture from settling on their surface. Damp mushrooms spoil very quickly.
Mushrooms are usually eaten on the day they are picked or the next day.
Dried wild mushrooms have a distinctive aroma. They can be stored in an airtight container for a month or longer.
Preparation
Use a knife to remove any grass, leaves, or moss stuck to the mushrooms. Cut off any soiled parts of the stems. Damaged parts of the mushroom should also be cut off.
If you are going to cook the mushrooms right away, you can wash them.
To find out if the mushrooms are good and not affected by worms, it is recommended to cut their stems lengthwise and the caps into 4 parts.
Mushrooms should be prepared and eaten as quickly as possible..
Wild mushrooms are incredibly versatile. They can be used in soups, as a main course (fried with potatoes and onions), as pie fillings, sauces, and many other dishes.
The easiest way to prepare them is to fry the mushrooms in oil and place them on a piece of white bread.
Safety rules for mushroom picking
Wild mushrooms are now available at the supermarket. However, if it's summer and you're craving the freshest mushrooms, head to the forest. The best season is the second half of summer or the first half of autumn. In the forest, you can find autumn honey mushrooms, saffron milk caps, boletus mushrooms, milk mushrooms, russula, and oyster mushrooms. Throughout the hot summer, go in search of russula, butter mushrooms, pig mushrooms, and boletus. If the weather is rainy, you'll have luck with birch boletes and aspen boletuses. Butter mushrooms and chanterelles await the most impatient mushroom pickers as early as May, and morels can be found in April.
What is important to know?
– If you are not sure that the mushroom in front of you is edible, you should not take it and eat it.
- If you are going to the forest for the first time, take an experienced mushroom picker with youIt is useless to read books in advance and try to distinguish mushrooms from photographs.
– When picking mushrooms, don't place them in plastic bags. The lack of air accelerates the decomposition process, causing the mushrooms to lose their shape. It's better to pick mushrooms in a basket.
– If you are eating a particular mushroom for the first time, consume a very small amount to see how well your body can handle digesting it.
– Keep some of the mushrooms you've picked in the refrigerator. If you suddenly get poisoned, it will be easier to determine which mushrooms caused it.
Storage
Store wild mushrooms in the refrigerator. It's best to wrap them in paper first to prevent moisture from settling on their surface. Damp mushrooms spoil very quickly.
Mushrooms are usually eaten on the day they are picked or the next day.
Dried wild mushrooms have a distinctive aroma. They can be stored in an airtight container for a month or longer.
Preparation
Use a knife to remove any grass, leaves, or moss stuck to the mushrooms. Cut off any soiled parts of the stems. Damaged parts of the mushroom should also be cut off.
If you are going to cook the mushrooms right away, you can wash them.
To find out if the mushrooms are good and not affected by worms, it is recommended to cut their stems lengthwise and the caps into 4 parts.
Mushrooms should be prepared and eaten as quickly as possible..
Wild mushrooms are incredibly versatile. They can be used in soups, as a main course (fried with potatoes and onions), as pie fillings, sauces, and many other dishes.
The easiest way to prepare them is to fry the mushrooms in oil and place them on a piece of white bread.
Author of the article: Natalia Semenova "TopCook"
Votes: 1
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