Peel, wash, cook mushrooms?
Differentiating between edible and poisonous mushrooms is a matter of practice and you should carry a book with you when you start looking for mushrooms so that you do not take any inedible varieties home with you. But there are also a few things to consider when preparing and peeling the mushrooms.
What you need:
- paint brush
- Paper towels
- sharp knife
Mushrooms - this is what you should pay attention to
mushrooms are a perishable good. It makes no difference whether you collect them fresh or buy them in the store.
- Therefore, mushrooms, regardless of their variety, must be prepared on the same day or at most one day later.
- If you want to prepare mushrooms a day later, store them loosely spread out (they must not lie on top of each other) and in a cool place.
- The mushrooms must not be cleaned or washed beforehand. Also, don't cut anything from the stem yet.
- Once you have prepared the mushroom dish, leave it to cool outside of the refrigerator. Then put it in the refrigerator to keep it fresh. The next day, warm up the dish very slowly.
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Peeling the mushrooms and further preparation
No matter what kind of mushrooms you want to bring to the table, one thing applies to all of them: they are not washed. Mushrooms are cleaned with a brush or damp kitchen paper.
- However, if the dirt from the forest does not come off, take a kitchen sieve and rinse the mushrooms briefly.
- Especially with mushrooms from the forest it often happens that they are already eaten or have soft spots. In any case, you have to carefully peel this away with a sharp knife.
- If you have collected mushrooms with a sponge under the mushroom cap (boletus, knightling, birch mushroom, patty or similar), look at them carefully. If the sponge is white to yellowish, use it when cooking. However, if it is already green in color, peel it off.
- Remove only the root from the stem (mushrooms are not cut out of the ground, but twisted), hard places that cannot be cleaned.
- Cooking mushrooms is up to you, but don't forget that mushrooms absorb a lot of liquid very quickly and thus quickly become mushy. It is better to fry the mushrooms and add them to the sauce shortly beforehand. The roasting time for mushrooms of all kinds is between 4 and 10 minutes.
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