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The mushroom season begins with the arrival of warmth in the forest clearings. Mushrooms appear on the edges of the forest, under trees or on stumps following warm summer rains. After a successful “hunt,” questions arise about how to prepare mushrooms. It depends on the characteristics of the variety. It is necessary to cook volushki, russula, and pork before starting cooking.
Is it necessary to boil the mushrooms before salting or marinating?
Volnushki are mushrooms that belong to the group of conditionally edible ones. This means that they cannot be used raw.
Volnushki begin to appear on the edges of birch forests in early June. They are easy to see from afar by their pinkish cap with rounded edges. They can grow singly or form entire colonies. The places where wavefish can be found are usually sunny, warm, with an increased presence of birch trees.
The mushroom cap grows up to 12 cm in diameter, with plates located underneath it.When broken or cut, the volushka reveals white pulp and milky juice. The juice is bitter and caustic, so to prepare volushka you need to additionally soak and cook.
Many mushroom pickers believe that when salting or pickling, additional processing of mushrooms is not necessary. This is wrong. Despite the fact that the hot method of salting or marinating is an additional method of heat treatment, cooking the fried mushrooms helps improve the overall taste of the product and prevents toxins from settling inside the fruiting body or cap.
Preparing mushrooms for boiling
Cooking of the mushrooms begins after the step-by-step preparation of the mushrooms. They retain their shape well, so they can be transported for a long time. After harvesting, the mushrooms can be stored for some time in baskets at air temperatures up to +10 ° C without loss of quality.
Processing begins with a thorough examination of each mushroom:
- wormy specimens are rejected;
- cut off damaged parts: legs or caps;
- remove adhered dirt particles from the surface of the cap with a brush.
Then the mushrooms are washed. To do this, use 2 basins: one is filled with cold water, the other is filled with warm water.
Is it possible to cook volushki without soaking them?
Soaking is one of the types of processing that is necessarily used for milky mushrooms, as well as specimens with lamellar caps. The procedure is necessary in order to eliminate the bitter taste of the secreted milky juice.
In addition, soaking is carried out for all types of mushrooms belonging to the conditionally edible group in order to eliminate the possibility of poisoning.
The volnushki are soaked for at least a day before further boiling. In this case, the basic rules are observed:
- when soaking for 3 days, change the water every day to prevent the mushrooms from souring;
- It is recommended to soak for 1 day in salted water, this will speed up the process of removing bitterness (take 1 tablespoon of large salt crystals per 10 liters).
Is it possible to cook tremors with other mushrooms?
Volnushki can be boiled with other mushrooms, which are classified as conditionally edible and do not differ from each other in cooking technology. When cooking, the volnushki are cut into pieces; they can be cooked with parts of milk mushrooms, russula, and saffron milk caps.
How to cook volushki correctly
After soaking, the mushroom mass is cleaned again. The caps are washed to remove any mucus that has formed, and the sections on the stems are renewed. Then everything is thrown into a colander so that the water remaining after soaking is completely drained. For final drying, the volnushki are laid out on a clean towel or paper napkins.
How long should you cook volushka mushrooms?
To begin further boiling, take clean cold water so that it covers the caps and stems by 2 - 3 cm. The answer to the question of how long to cook the mushrooms depends on the further processing method.
Until ready
Mushrooms are fully cooked when they become soft. In this case, the shade of the caps darkens a little, and the legs acquire a light shade.
The volushki are cooked until they are fully prepared when they plan to prepare mushroom caviar or a salad with mushrooms. One option could be to prepare the filling for pies or kulebyak.
Cooking time is measured from the beginning of boiling. After boiling, continue to cook the mushroom mixture over low heat for 30 minutes.
For pickling
This variety of mushrooms is often used for pickling. Long stages of processing do not change the structure; when pickled, the mushrooms remain dense and retain their shape. Preparation for the procedure has several features. For cold or hot pickling in glass jars, it is important to follow the recommendations:
- Volushki are boiled in salted water: the mushrooms are dipped in boiling water and kept for about 5 - 10 minutes. on fire;
- then drain in a colander and cook for another 5 - 10 minutes.
Before salting in tubs, it is allowed that there is no additional cooking, but in this case it is taken into account that the salting technology must fully comply with the rules:
- mushrooms are soaked for three days, water is changed daily;
- then they lay out the tubs on the bottom, salt them, cover them with a second layer, and salt them again;
- the last layer is covered with cabbage leaves or currant leaves, then the pressure is evenly distributed;
- The tubs are stored at a temperature of no more than +10 ° C, full readiness occurs in 2 - 3 months.
In order to properly cook volnushki for salting, it is necessary to determine the further method of salting. The chosen processing option depends on the amount of salt and preparation technology.
Before frying
Fried mushrooms with potatoes and onions is a delicious traditional Russian dish. Boiled mass is used for it. Before frying, you can cook the volushki until half cooked. Further heat treatment involves bringing the mushrooms to full readiness. They are re-cooked for 15 - 20 minutes, then fried until completely softened.
Before freezing
To freeze the caps and stems, reduce the cooking time to 15 minutes.Before freezing, dry them thoroughly on a towel. If you do not allow excess moisture to drain, it will turn into ice when frozen. To defrost, leave the mushroom mass at room temperature for 30 minutes. Then boil the mushrooms for an additional 15 minutes.
For marinating
Pickling is a method of preservation in which the main actions are performed by acids and table salt. They affect the product, preventing the development of microorganisms, as well as positively influencing the overall taste and structure of the product. The basic processing principles are:
- with the cold pickling method, the tremors are cooked for 20 - 25 minutes;
- with the hot pickling method, it is enough to boil the product for 15 minutes.
How long to cook volushka mushrooms without soaking
After tedious picking, mushroom pickers try to quickly process the collected material and put the preparations away for storage. Fans of fried mushrooms believe that soaking is compensated by longer cooking. It's a delusion. Soaking and boiling have different purposes:
- the caps and stems are soaked to remove the bitterness caused by the milky juice;
- Boiling is necessary to completely remove toxic substances and completely eliminate food poisoning.
Volnushki are not cooked without first soaking them. Boiling does not help get rid of the bitterness of the milky juice that the cap plates contain.
How long can boiled trumpet mushrooms be stored?
There are times when the soaking time has expired: the mushrooms are boiled, but there is no time for further processing. Then the processed volushki are put away for storage in order to later prepare pickles or marinades.
The best option for preserving boiled parts is freezing. For it, use plastic containers or plastic bags with convenient valve clasps.
Cooked parts are stored in the refrigerator at a temperature from 0 to +2 ° C, for no more than a day. Before further preparation, it is recommended to blanch them for an additional 5 minutes. Storage in the refrigerator makes the legs less elastic, the caps may change color: partially darken.
Conclusion
It is necessary to cook the volushki before further preparation. This variety of milkweed is distinguished by its bitter juice, which spoils the overall taste of dishes if not properly processed. How long to cook the fried mushrooms before salting, and how long before marinating, depends on the chosen preparation method. The condition for proper preparation of mushrooms is compliance with the processing rules.
