Delicious, low-calorie and healthy mushrooms are far from the last place in the list of favorite ingredients for cooking by many chefs. They are valued primarily for their unique aroma and, of course, for their useful composition. In addition, in terms of taste, they are unlikely to leave anyone indifferent.
But it is enough to incorrectly process or prepare them to nullify all these advantages. To prevent this from happening, we need to abandon the culinary stereotypes we are used to, completely revising the approach to their preparation.
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Mushrooms should not be stored for long
The maximum storage period for most mushrooms is 5-6 hours. There are only three exceptions to the rule: oyster mushrooms, chanterelles, and champignons. They are stored for 24 hours.
Therefore, after collecting or buying mushrooms, you need to process them as quickly as possible.
First rinse them under water, clean them, put them in a little salted water to avoid darkening. And after that you can safely fry or boil them.
Not all mushrooms can be dried
The most successful way to harvest mushrooms for the winter is drying. In this case, they will retain useful properties, the aroma will become even more pronounced, and such mushrooms can be used both for making soups and for second courses. But if you have collected a whole basket, do not rush to immediately start drying. Unfortunately, not all mushrooms are suitable for this storage method.
This is due to the content of bitterness in them, because during the drying process it will become even stronger. Best suited for this are porcini mushrooms, boletus, honey agarics and chanterelles. To dry, rinse the mushrooms thoroughly, pat dry with a paper towel and place in the oven. Then transfer to a cloth bag.
Mushrooms need oxygen
It is often possible to see that some owners store mushrooms in a tightly closed container or bag. But this storage method is not suitable for mushrooms. The fact is that this delicate product, when stored in a closed container, becomes covered with mucus and wrinkles. This not only makes it less aesthetic in appearance, but also negatively affects the taste.
If you want this product to retain its flavor and aroma, you should store the mushrooms in the refrigerator in paper bags.
Cover with a damp paper towel to keep them from drying out.
In addition, you should not wash them before storing - all preparatory procedures are carried out before the immediate preparation of food.
Salt addition rules
Not all housewives know that mushrooms have a very delicate relationship with salt. It is very important not to overdo it when adding salt.
Why is it so? Everything is simple here: salt draws out moisture, which is abundant in mushrooms. If you add salt at the beginning of cooking, the mushrooms will not fry, but simmer in their own juice. Therefore, it is best to salt them at the end of cooking.
The need for high temperatures
One of the mistakes when cooking mushrooms is low cooking temperatures. This problem is especially relevant if you choose the wrong dishes.
So, it is advisable to cook mushrooms in containers with thick walls, for example, in a cast iron cooking pot. Such a product heats up quickly and at the same time keeps heat for a long time. When using other pans, adding cold mushrooms can cause the temperature to drop sharply, resulting in a disruption to the cooking process.
To make the mushrooms tasty and appetizing, you need to put them only on a hot frying pan, fry for 2-3 minutes, stirring occasionally. If the mushrooms turn red too quickly, just turn down the heat.
Maintaining the correct color and texture
Do you like mushrooms with a beautiful golden crust? In this case, you need to stop constantly stirring them - this violates their texture and color.
The only exception to this rule is stir-fry cooking. It implies the fastest possible frying and constant mixing of dish components. In other cases, you need to be patient and leave the mushrooms alone.
Add fat when frying
Many housewives try to use as much oil as possible when frying, believing that the product lacks fat. Such anxiety takes place. Indeed, at some point in cooking, mushrooms may actually lack oil. It does not depend on the amount of stirring, as many think, but on the spongy structure of the mushrooms.
If you want to speed up the process without harming the texture and color of the mushrooms, just pour some oil or fat into the pan periodically.
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