How to clean a porcini mushroom. How to properly peel fresh porcini mushrooms at home: video and photo technology for this process. How to properly clean porcini mushrooms before cooking

Porcini mushrooms (we’ll look at how to clean such an ingredient a little further) are an edible and very tasty product that is valued and loved by absolutely all chefs. It is worth noting that boletus mushrooms ripen in temperate climates from the third decade of June to the end of September. They can be found in coniferous and deciduous forests under trees such as spruce, pine, oak and birch.

However, due to their smooth surface, seaweed and fungi are only superficial. This provides an optimal precondition for professional removal. Due to the age of the façade façades, the façade is mostly covered with algae and fungi. However, in most cases the subsoil itself is in perfect condition.

Simply cleaning facades with water and high pressure is not recommended as you need too much pressure to remove the infestation. This may lead to ablation of the coating. With our algae removal method, we can thoroughly flush out the infestation with a suitable pre-treatment and prevent it from lingering. Using the free area of the sample, the expected result can be estimated in advance.

Many lovers of this product often have a question about how to properly clean porcini mushrooms. There is a lot of practical advice on this matter. To understand them, we decided to present to your attention detailed instructions for such a difficult procedure.

how to clean while collecting in the forest

The mistake of most mushroom pickers is that while walking around they randomly pick boletus mushrooms and quickly put them in baskets along with all the foliage, dried grass and other dirt on the caps. Of course, such collection saves a lot of time and allows you to fill the baskets instantly. But at home, this speed makes itself felt, since you still have to peel the porcini mushrooms.

Removing algae from facades is a complex issue. Algae and fungi now attack facades faster than before due to the thick insulation. At night, condensation fills the façade. Of course, other factors besides condensation water contribute to the formation of algae. This large object was heavily infested with algae and fungi. Wall plugs are clearly visible. In this case, the dowels were not sunk, resulting in a thermal bridge. The facade dries faster in the places where it was dug. The particularly wet side showed a pronounced green algae attack.

Thus, after cutting boletus mushrooms, you should carefully remove all debris from their caps, and then do the same with the thick legs. There is no doubt that such a thorough, and most importantly, clean collection will be very slow, but it will significantly reduce your precious cleaning time in your own kitchen. After all, it’s better to spend more time outdoors in the forest than at home at the sink or table.

And this is without the usual new coating. Early algae attack on facades is a growing problem of our time. These unsightly discolorations typically occur on insulated home exteriors. But churches and other historic buildings could also be damaged.

The church tower in the municipality of Grossglobnitz was subject to severe red algae for approximately 10 years. This settled mainly on the weather around 25 meters. Once infected, the vegetation will not be cleared without professional help. Since it was necessary to preserve the historical appearance of the church and its extension, the traditional new painting was excluded. The plaster must remain visible.

White at home

Surprisingly, if you collect boletus mushrooms in the forest correctly, there is practically no need to clean them at home. After all, all the dirt, grass and leaves will be absent from your basket. However, you still have to wash such mushrooms. To do this, place them in a colander, then turn on cool water and rinse each boletus one by one. In this case, it is recommended to cut the mushrooms and carefully examine whether there are wormholes on them or not. If you see holes or insect bites, it is better to get rid of them by cutting them off with a sharp knife. Next, the boletus mushrooms should be shaken, and only then proceed to heat treatment.

The company, based in Linz, removes algae and fungi without a new coating. The treated surface remains permanently free of algae using a final disinfectant coating. Since scaffolding is not needed for treatment, this method is also extremely economical. The work took several days to remove the stubborn red algae attack. With the help of artisans and telescopes, the algae approached the collar. The result of the treatment can be seen.

In the case of algae removal, great attention must be paid to sustainability. Until now, algae removal was carried out exclusively with water and high pressure. The results obtained were usually unsatisfactory. Due to the lack of protection, the facade is greened again after approximately 6-12 months.

Porcini mushrooms: how to clean a very dirty product

If you were too lazy to get rid of excess dirt in the forest, then at home you should especially try to remove it. To do this, put the boletus mushrooms in a saucepan, add cold water, and then take out one mushroom at a time and clean it under a cool stream using a special brush. Such a device can be purchased at any hardware store. It costs a penny, but it always helps when you need to quickly clean dirt from mushrooms.

Simply cleaning the façade with water only clears the algae growth on top. Thus, the algae strain is not killed by porosity. In addition, the façade remains unprotected. Subsequently, only the dead infestation is washed away. After this we put on the façade protection.

Here again we give the façade the necessary protection against new growth. We have tried and tested many products on the market. However, none of these products had nearly the cleaning effect or long-term effect that we were looking for. Algae cultures are continuously monitored on test façades. Based on these ratings, we can offer you one of the most durable anti-algae products available, as well as a 5-year warranty against new debris.

By the way, if you were unable to buy such a brush in advance, then it is recommended to use a regular toothbrush instead (can be old or new), but always with soft bristles.

Now you know how to clean porcini mushrooms in the forest and at home, which can always come in handy, especially in the summer-autumn season.

Have you returned from a forest hike and brought back full baskets of mushrooms? Don't count on a quick vacation! There is still a lot of work to be done, because cleaning mushrooms is not an easy task, and it cannot be put off for a long time. Otherwise, the prey brought from a quiet hunt may simply spoil. It would be especially a pity to lose real forest treasures - porcini mushrooms. How to clean, wash and prepare them for the cooking process? This is what we will talk about.

This question is one of the most common questions we face in our daily work. Are these discolorations purely an optical defect or can they damage the façade? To answer this question, we must distinguish between algae and fungal attacks. If algae have settled on a facade, they usually only “superficially” cover the facade and do not initially harm the structure of the plaster. However, if it is already a fungal attack, which usually occurs after this, things look different.

Are mushrooms on the façade harmful?

The fungus can seep into the plaster and attack the substance. With the naked eye, you usually cannot distinguish between algae and fungi. Experts remain unanimous on this issue as it is a subject of research. Mushrooms on facades naturally also resemble those in the interior, since the growth is also caused by surface moisture. Whether these spores can enter the interior through open windows is not yet known.

Important task

Surely anyone, even the most fanatical mushroom picker, will admit that he hates peeling mushrooms. Sometimes this task takes twice as long as the collection itself. Porcini mushrooms deserve special attention. Many people know how to clean them, but hardly anyone is ready to take on this job voluntarily.

Early algae and pilgrimage are a companion to thermal insulation and cannot be prevented. Once infected, microbial invasion becomes impossible without professional help. The sooner, however, algae and fungi are removed from the facade, the lower the risk of damage to the facade.

Also in Gaflenc, the church was again freed from algae. The church was previously heavily infested with red algae. Since our process is completely non-existent, these costs have also been avoided. The advantage over the new layer is obvious in such items. By simply removing the algae, the original appearance of this church was restored and preserved. We thank you for the good cooperation of all parties involved.

And yet this labor-intensive process is of great importance. Not only the taste of the dish prepared from them, but also the health of all those who happen to enjoy them depends on how thoroughly the porcini mushrooms are cleaned.

Noble boletus

Leo is the king of beasts, even children know this. Who is the king of mushrooms? Of course, boletus! The handsome porcini mushroom is not only very tasty and healthy, but also requires much less fuss with preparation than all its other forest relatives.

We would like to thank all interested parties for their good cooperation. Black discoloration over numerous windows. But where do these mostly black spots come from? It is often thought to be the soot of a living fire. The reason, however, is completely different.

Algae and fungi such as wet

Many people now use continuous ventilation. Either in the kitchen, and in the bedroom, or in the toilet. A window that always tilts should provide cooling inside the room. This also works great, however, the warm air flows out through the always trenched window and rises directly to the external facade. Especially in cool seasons, condensed water forms here. An ideal nutrient for algae and fungi is produced. Often these are even mold fungi.

The relatively large size and dense structure play into the hands of all lovers of quiet hunting. Therefore, to be honest, it’s not that difficult to cook porcini mushrooms...

How to clean a boletus mushroom in order to spend a minimum of time and effort on it? It's simple - you need to start this business in the forest.

This phenomenon is also increasingly observed with ventilation pipes or air conditioners that have been installed directly on the façade. However, our method can also be used in these cases. Black discoloration usually looks worse than it actually is. Thus, in these cases we can also ensure that the façades are algae-free.

Ventilation instead of tipping. Air your living room several times a day with wide open windows - but only for a short time. This way, you can at least prevent unsightly discoloration of your windows in the long run.

First stage: leaving garbage in the homeland of the mushroom

A real mushroom picker is tough and prepared for anything. In one hand is his pocket (or kitchen) knife, and in the other is a basket. And why, one might ask, would a person with a knife and a basket drag home forest dirt? It's better to leave her where she belongs. Therefore, we boldly cut off with a knife and manually tear off everything unnecessary and suspicious; we won’t need it anyway. This description includes things such as dirt, stuck leaves, dry needles, and pieces gnawed by pests.

Cleaning mushrooms is easier than you think

Wipe the mushrooms fairly thoroughly with a soft kitchen brush or piece of kitchen paper. In this way, soil and substrate residues are removed without excessive waste from the fungus. White mushrooms -. Then use a kitchen knife to remove the soft pressure points and dry stem end, the rest is perfect for consumption.

We can leave the cuttings right where they fell - this will not cause any harm to the forest (unlike plastic and pieces of paper!). Organic after all.

Home cleaning: getting rid of excess

Before peeling porcini mushrooms at home, you do not need to wash them. Even the children of mushroom pickers know this rule. We sort through the boletus mushrooms we brought home, finding fault with each specimen. We put everything suspicious aside.

What happens when you wash mushrooms?

If the entire mushroom is dirty, it should be sorted. It is too old and no longer suitable for consumption. Another sign of old mushrooms is when the caps are no longer closed and they are slightly bent outward. Champignons should not be washed under any circumstances, otherwise they will absorb water and taste bland and dirty.

If the mushrooms are very dirty, you can clean them in water mixed with flour. Move the mushrooms carefully with both hands. Flour rubs through rough dirt like sandpaper. Because flour is used to slowly draw out the mushrooms with water, but the process is not completely prevented.

Now we proceed to mechanical cleaning. People a long time ago came up with the idea of using a toothbrush not only during bath procedures, but also at the moment when porcini mushrooms appear in the house. How to clean with a brush? Yes, very simple! You shouldn’t get it wet; it’s better to just brush the bristles over the entire surface of the mushroom. Of course, you should not use household brushes or your own for this task. It is better to have a special one on the farm, a mushroom one. By the way, some hardware stores sell just these. True, they are not very different from ordinary teeth.

Clean chanterelles in 5 steps

This is of course due to the fact that they are not available all year round, but are only seasonal from July or even later only for a short time. But before you can process them, the larvae must be cleaned. To clean mushrooms properly, simply follow these steps so you don't end up bitten. Whether you are harvesting your own or have purchased the mushrooms yourself, you must peel the chanterelles by first cutting off the style of the chanterelles with a small kitchen knife. Don't spend too much.

Since chanterelles are very sensitive, it is best if you clean chanterelles to lightly brush off light dirt. If the chanterelles are heavily contaminated, water must be produced. Take a bowl of cold water and submerge the chanterelles using a strainer. One of our chefs also gave me a trick about flour, which is used in large quantities and cuisines. To peel flour chanterelles, simply brush a little flour onto the mushrooms and then submerge them in water. The soil is bound with flour and then dropped down in a water bath.

By the way, you shouldn’t put the knife far away. There may still be many things at home that would be advisable to trim.

How it shouldn't be

Have you decided to seriously figure out how to peel porcini mushrooms? The photo below will help you understand what definitely should not happen:

If a family of forest worms walks on a mushroom, such a mushroom is doomed. It should not be eaten. The same rule applies to rotten boletus mushrooms. This rarely happens. Saving one or two mushrooms can turn into a big disappointment. And both literally and figuratively. Most likely, the dish will be hopelessly spoiled.

After the water bath, place the chanterelles on a paper towel or kitchen towel to immediately dry up the water. Now the chanterelles are clean and ready for further processing. If you are looking for little fox, you should look in our native foliage and conifer forests on mossy paths and near cotton roots. The fox especially loves symbiosis with spruce and red beech, but also with oaks, pines and spruces, it feels comfortable. The small yellow mushroom, also known as the egg swallow, is often kept company and is therefore often found in nests.

Bath procedures

Those who know how to properly peel porcini mushrooms will not pre-wet them. But after all the dirt has been removed, it’s time to give the boletus a bath. You need to wash each mushroom separately, under running water, looking carefully. By the way, a brush can come in handy here too.

Finding such a nest makes your heart beat faster every time you pick mushrooms. Since the chanterelle must also fight for its existence, it is especially important not to pull out the fungus by the roots, but to carefully cut it out. Therefore, it can recover and grow again. A clean refrigerator doesn't have to be a science! Actually no, but in fact the refrigerator is often wrong. Dirty rags bring bacteria into the refrigerator, and the wrong cleaning products contain toxins that can be transferred to food. You can keep your refrigerator hygienic with simple home appliances.

Boletus mushrooms are a true decoration of the mushroom basket and a source of justified pride for the picker. The light, aromatic pulp of porcini mushrooms, which does not change color during heat treatment, has excellent taste, contains a lot of protein and biologically important microelements. In order for these forest trophies to have maximum nutritional value and appetizing appearance, you need to know how to clean porcini mushrooms carefully and correctly. It is best to prepare for this before going on a “quiet hunt” and clean the collected boletus mushrooms right in the forest.

Before a mushroom trip, you need to stock up on a knife, a small brush and, if you plan to collect for drying, a soft cloth or paper towel.

A large, mature porcini mushroom immediately attracts attention and is especially pleasing to the eye. However, if the leg of such a beauty is completely eaten away by worms, the flesh has become loose, and the tubular layer of the cap has acquired a dark green color, it is unsuitable for collection. It is better to look nearby for young, strong relatives - after all, boletus mushrooms usually grow in families.

When collecting porcini mushrooms, you need to carefully unscrew them (by cutting, you will leave a fairly large part of the stem in the forest substrate) and immediately thoroughly clean them of forest debris - needles, fallen leaves and moss. Particular attention should be paid to the stem and its base, since this is where lumps of soil accumulate, in which dangerous bacteria nest.

Contaminated areas need to be scraped or cut off, and also checked for wormholes in the stem. If there are a few passages in the dense pulp, the affected areas must be cut out immediately so that the mushroom worms do not continue their feast and move to other mushrooms as they are collected.

Then the fruiting bodies are cleaned with the supplied brush. Porcini mushrooms intended for drying will need to be further cleaned after initial forest processing by wiping them with a cloth or paper towel. As a result, the most labor-intensive part of processing porcini mushrooms turns out to be done in the forest.

How to properly clean these mushrooms

If the boletus mushrooms are brought in already peeled, all that remains is to carefully sort them out and clean them a little, eliminating any remaining errors. If the primary processing has not been carried out in advance, you will have to do it at home, and no later than 5 hours after collection - discard old mushrooms worn out by worms, remove areas of pulp with small wormholes, shake off forest debris, scrape off soil contamination.

Further processing depends on what dish or preparation the forest harvest is intended for. Let's look at how to properly clean boletus mushrooms using different cooking methods:

For soup, the fruiting bodies will need to be cut so that everything that goes into the pan is approximately the same size - then the pieces will cook evenly and ripen at the same time. The mushroom dressing prepared in this way is washed under running water and loaded into a pan with boiling water, which will turn into a rich broth with a magical aroma;
For frying, boletus mushrooms are also cut evenly and, if they are perfectly cleaned, without washing, they are sent to a frying pan with heated vegetable oil. If there are still doubts about the quality of cleaning, the chopped mushrooms are quickly washed so that they do not have time to absorb a lot of water. Then dry it on a paper or regular towel and start frying;
for pickling, in which it is especially important to completely remove the slightest traces of forest soil, the legs are treated especially carefully, scraping and brushing them under running cool water. Well-cleaned fruiting bodies are cut if necessary, washed and pickled according to the chosen recipe;
To freeze boletus mushrooms, after thorough initial cleaning, just wipe them with a soft and slightly damp cloth. Excess water increases the weight and volume of the frozen product, and also worsens its taste;
For drying, well-cleaned fruit bodies are only wiped, but not washed in any case - moisture easily saturates the porous pulp, but leaves it with difficulty, so the prepared raw material will deteriorate and not dry. Peeled fruiting bodies, wiped with a soft cloth, are cut into layers about a centimeter thick and, under suitable conditions, dried until ready.

The texture of the legs and caps of porcini mushrooms differs markedly - the legs, as a rule, are denser and tougher. Therefore, when cleaning, the stem and cap parts are often separated, and then prepared separately.

If porcini mushrooms are collected soon after rain and are very dirty, they are briefly soaked in salted cold water and then washed. Do the same if there are still several wormholes left in the pulp. Soaked and then washed mushrooms can be used without hesitation for boiling and pickling; they are less suitable for frying, and they definitely should not be frozen or dried.

It is not for nothing that porcini mushrooms are considered a particularly valuable mushroom raw material - in their multicomponent composition, in addition to aromatic and nutritional ingredients, there are substances with antitumor and tonic properties. The safety of unique biological complexes largely depends on the careful, correct and timely cleaning of porcini mushrooms before cooking.

How to properly clean porcini mushrooms before cooking

The porcini mushroom (boletus) is one of the most delicious and aromatic. Therefore, every housewife happily prepares dishes from porcini mushrooms, dries them for the winter, freezes them and rolls them up. It is very important to process and clean porcini mushrooms as quickly as possible after harvesting. The ideal option is to do this within the first 5 hours, and as a last resort - within the first 24 hours.

If you have collected or purchased a large number of mushrooms, then while you are processing one part of the mushrooms, you can put the other in a bowl, cover with a wet towel and place it on the bottom shelf of the refrigerator. It is not recommended to store porcini mushrooms for longer than a day, so they need to be cleaned and processed as quickly as possible.

Peeling porcini mushrooms at home is quite simple and quick. If you are responsible for picking mushrooms in the forest and each time, before putting the next mushroom find in the basket, shake off the pine needles, debris, grass from the mushroom and cut off the bottom of the mushroom, and clean off the dirt and moss, then cleaning mushrooms at home will go much faster.

If you are going to dry peeled porcini mushrooms in the future, then do not wash them after cleaning, but just wipe them well with a dry sponge or brush. If you cook them, then after cleaning, rinse the mushrooms well in water.

The porcini mushroom is valued all over the world; it is even considered one of the noble species of forest delicacies. To prepare this product deliciously, you need to know how to properly process and clean it. This will be discussed in the article.

White mushrooms

A mature specimen is distinguished by a large plate-shaped cap with a convex top. It can reach a diameter of 30 cm. The surface of the cap can be wrinkled and cracked. The skin does not separate from the pulp and has a dark yellow, red-brown or brown color. After rain the skin is shiny, but in dry weather it is matte.

The leg of the boletus is thick, has the shape of a cylinder or club, and reaches 10 cm in girth. It has a white surface with reddish inclusions. The pulp of the mushroom is juicy, the fibrous structure does not darken when cut. In its raw form it does not have a strong aroma, but when cooked it smells strong and pleasant. The taste of the pulp is rich, mushroom, with pronounced nutty notes.

Did you know? Biologists have determined that porcini mushrooms contain antibiotics that can be processed and effectively used to treat tuberculosis.

Where and at what time do they grow?

The distribution area of the boletus is quite wide: it covers almost all continents, with the exception of Australia and Antarctica. This type of mushroom is even collected in South Africa and cold Iceland. The porcini mushroom is unpretentious in choosing a mycorrhizal partner: the list includes both deciduous trees (alder, oak, birch) and coniferous trees (spruce, pine).

The fungus likes to settle in damp mosses and lichens, dense thickets of grass, as well as on sandy, sandy loam and loamy soils.

The fruiting period extends from June to September inclusive. In the warm and humid southern climate, the harvest season begins in May and ends in October. The porcini mushroom grows both in large groups and singly.

How to properly collect and clean mushrooms in the forest

Proper collection of boletus mushrooms begins with choosing a place away from roads, industrial enterprises, and farms where chemicals hazardous to health may be used. Mushrooms have a large mycelium, stretching for tens of meters, with a good ability to absorb toxins. Therefore, it is necessary to go far into the forest from populated areas.

Important! The porcini mushroom has several doubles; when collecting, you need to pay attention to the cut of the pulp. In a good edible fruit it does not darken.

It is important to collect the product correctly, without harming nature:

According to one version, this mushroom is called white because it does not need to be scrupulously cleaned.

The raw materials collected according to all the rules of a mushroom picker are directly inspected and initially processed: adhering particles of soil, vegetation and dirt are removed. The rest of the preparation steps are done at home.

Processing at home

Depending on what dish will be prepared from the mushroom product, it is prepared accordingly. This is a fairly simple process, but it requires precision and concentration.

For cooking

If you plan to boil, fry or stew them, then you need to not only remove large debris, but carefully clean the boletus mushrooms with a knife. There may be wilted areas, traces of a slug or worm on different parts of the fruiting body. They need to be cut off and scraped out thoroughly.

After processing, the purified product must be washed. It is also advisable to soak the mushrooms, since small particles of dust and insects accumulate in the tubular layer. If you place the raw materials in salted water, after 10–15 minutes the debris will float to the surface.

After this, the water is drained and the boletus mushrooms are rinsed well. If darkening is detected on the stem or cap, this area must be treated again with a knife. Only after this are the mushrooms cut for further cooking.

Important! You need to clean the collected mushrooms no later than 5 hours after collection: the raw pulp quickly breaks down and loses its beneficial properties.

Before freezing

Before freezing, the raw materials are also thoroughly cleaned, but not washed, because the pulp has the properties of a sponge. If you wash a mushroom, the water under the influence of low temperatures will turn into ice and destroy the tissue of the product. Such boletus becomes tasteless, brittle and loses most of its beneficial properties. It is better to clean the hat and stem using a soft bristle brush and a damp cloth.

Video: how to freeze porcini mushrooms

Before drying

Drying mushrooms at home and pampering yourself with your favorite dishes all winter is the task of every mushroom picker. Dry raw materials have all the beneficial qualities of a fresh product, and also do not lose their taste and aroma. You can use dried boletus mushrooms in soup or stew, as well as for frying, stewing or baking.

Some boletus mushrooms can be ground into powder and used as a seasoning for vegetables, meat, poultry or side dishes. Before drying, only dry processing of raw materials is carried out without water or even wet wipes. The main task is to get rid of moisture, and not to add it to the pulp.

Boletus is a delicious product that belongs to the first taste category of mushrooms. The quality of dishes prepared with it is very high, but largely depends on the correct preparation of the product.