The author of the text is MSc. Cecylia Loved Uklańska-Pusz
Forest mushrooms occur only seasonally, and their greatest harvest is in autumn. However, their occurrence depends on the weather - not every year there is a "mushroom flood".They are very sensitive to external factors, e.g. drought or excessive humidity.In order to be able to enjoy their taste all year round, many methods of preserving them are used.
One of the easiest ways is to dry it. It intensifies the taste and aroma of mushrooms. Mushrooms intended for drying should be he althy (free from pests, diseases) and clean. It should also be remembered that the mushrooms intended for drying should not be washed, but only cleaned.Young, small fruiting bodies can be dried whole, while larger ones should be sliced.
In the case of a small amount of mushrooms, it is best to thread them on a thread or skewer and leave in a ventilated place. Dry the larger quantities for 2 days in a warm, airy place on a wicker tray or baking sheet with several layers of newspaper and parchment paper.
To speed up the drying process, the mushrooms can be dried for two hours in an oven preheated to 80 ° C with the door slightly open.Completely dry mushrooms should be put in a tightly closed jar and stored in a dark place.If the mushrooms are not properly dried, mold may appear.
Before use, the dried mushrooms should be soaked in warm water for 20 minutes, otherwise they will harden when immersed in boiling water. We can also pour cold water over the mushrooms and boil them after soaking. The water in which the mushrooms are soaked should not be poured out, but added to soups or sauces.
Mushroom picking!
Another method of food preservation, known for a long time, is pickling. For food preservation, mainly acetic acid, i.e. the popular vinegar, is used, and less often tartaric acid - the so-called vinegar.These acids, by lowering the pH value, prevent the growth of bacteria and mold.Forest mushrooms are suitable for marinating, for example, porcini mushrooms, red pine mushrooms, butterflies, boots, armillaria and geese, and cultivated mushrooms, mainly mushrooms, but also edible cottage cheese.
Freezing mushrooms is a quick and effective way to store them. Species with a denser flesh are best suited for this purpose, e.g. curd moths, tarsaws, chanterelles, porcini mushrooms, bay boletes, field and field mushrooms.Clean mushrooms can be blanched, which will prevent possible bitter aftertaste in the finished product.Frozen mushrooms can be stored for up to six months.
