The delicious aroma of fried mushrooms spreads far away and makes you appetite. In order for a positive impression to remain even after tasting the finished dish, one should not only be well versed in mushrooms, but also know how to fry them correctly. Some edible mushrooms require extra effort in preparation for frying.
Mushrooms are fried for a short time, without adding liquid. Therefore, in order not to pre-boil all the trophies of the "quiet hunt" collected in the forest, they must be scrupulously cleaned of adhering leaves, blades of grass and needles as quickly as possible. And in parallel sort by type. Put edible ones in one pile, conventionally edible ones - in another. Immediately rinse the mushrooms thoroughly in two or three waters to remove insects and soil well. And without delay to recycle - these plants, by their nature, deteriorate very quickly.
Edible and conditionally edible mushrooms are prepared separately. Conditionally edible specimens must be boiled before frying. This helps to get rid of microorganisms remaining on their surface and significantly change the mushroom properties: toxicity is reduced to a safe level or is completely eliminated, bitterness is eliminated. The fact is that the poisonous substances of the fungus are capable of dissolving in water when heated. Therefore, the lines are ordinary, russula are burning and brittle, the waves are pink, yellow and black milk mushrooms are first boiled. To do this, bring a large amount of water to a boil, salt it (1 tablespoon salt per 2 liters of liquid), lower the mushrooms and cook for 10-15 minutes. Then drain the broth.
Because of the bitter taste, many other mushrooms have to be cooked. Bitters, violins, real milk mushrooms, camphor, alder, sweetish and non-edible milkcaps, white grains, white podgruzki, some types of russules, pigs and talkers, moths, etc. are also placed in boiling salted water and boiled for 5 to 15 minutes … During this time, the bitterness they have disappears. But even prolonged boiling cannot cope with the unpleasant bitterness of the gall fungus.
At the same time, if all the preparatory steps are followed (thorough cleaning, washing and quick preparation), certainly edible mushrooms should not be pre-cooked before browning. This rule applies to porcini mushrooms, human harm. However, the nutritional value of "our forest beef" decreases, its taste worsens and the aroma weakens. In addition, some of the edible mushrooms become slimy after boiling.
Also, there is no need to cook greenhouse mushrooms, oyster mushrooms and all the freshly frozen mushrooms that can be bought in stores before frying. Moreover: mushrooms grown on a sterile substrate can even be eaten raw, for example, by adding to a salad.
