Fresh mushrooms stay fresh for 5 to 15 days, depending on the storage temperature. It is recommended to process freshly picked mushrooms no later than two to three hours after harvesting. If the champignon has turned yellow, gray, moldy, softened, it is not suitable for food. A large number of harmful and poisonous microorganisms have already accumulated in it.
Instructions
Sort the forest mushrooms by size: small, medium and large for better processing. Small mushrooms are processed whole, medium ones can be divided into a cap and a leg, and large ones can be cut into pieces. Peel the lower part of the champignon leg from the ground and cut off the root of the mushroom to the very pulp of the leg. Wormy places are also cut off. If required, the skin is also peeled off the cap. Also, a clean, slightly damp waffle towel can be used to easily wipe dirt off mushrooms.
Champignons should be thoroughly rinsed under running water, without soaking, so that they do not absorb water and become tasteless. If the mushrooms are too small, you do not need to clean each mushroom separately, you just need to rinse them in a colander under the stream, lightly touching it with your hand. Then pour them onto a dry towel, blot with a napkin. For longer storage, mushrooms (both cultivated and common forest mushrooms) are recommended to be washed in water with vinegar and citric acid. Enough 1 spoon of vinegar and acid per liter of water. To prevent the mushrooms from darkening in the future, put them in a colander and scald with boiling water at least twice.
In grocery supermarkets and markets, cultivated mushrooms are most often sold, which do not need to be peeled at all. It is enough to rinse them with water and scald with boiling water. Then you can cook from them. It is not recommended to boil champignons even for 2 minutes, otherwise they will lose their aroma and unique taste. Prepare a salad from these mushrooms, in which, by the way, mushrooms are put raw. Also use fresh champignons for barbecue, pizza, any main course.
