Storage of porcini mushrooms: methods and terms
Boletus edulis or boletus is the most useful and common of all species representing this large kingdom. It is distinguished by high palatability, and also contains a large number of vitamins and amino acids. However, this product is not stored raw for a long time. To be able to always use mushrooms in their dishes, you need to know certain rules for their storage.
There are a lot of options for storing ceps, some of them allow you to preserve the taste and vitamin qualities for a long time. However, according to experts, they lose more than half of their beneficial properties, and it is advisable to eat them immediately after collection. The refrigerator will help you keep fresh fruits if you do not have the opportunity to process them immediately. Freezing is the best option. In this case, mushrooms will retain all their properties, and they can always be used even in winter.
Drying mushrooms allows you to keep their aroma and nutrients as long as freezingHowever, in this case, insects and a large amount of dust may appear. In addition, certain storage conditions must be observed, otherwise the product may become unusable. Preservation allows mushrooms to act as a completely independent dish.
Did you know? White mushroom can be found on all continents, except Australia and, of course, Antarctica.
Mushrooms are capable of absorbing pungent odors, which greatly affects the taste of ready-made dishes, so it is advisable to store them in closed containers, separately from other products. So mushrooms are recommended to be stored up to 3 days. However, this product requires at least minimal processing. So, to store mushrooms in the refrigerator, you need:
- Rinse them and soak in salt water for 6-24 hours. This is necessary to get rid of various insects that could remain inside.
- Next, you need to cut off all damaged areas and parts that differ in color from the main part of the fetus.
- When the mushrooms dry, put them in a deep container, cover with a napkin and refrigerate.
This method is considered universal for mushrooms, because you can store mushrooms in any form: fried, boiled, raw or stewed. If you decide to freeze them boiled, then you first need to boil water and salt it a little. At this time, it is necessary to clean the product and, if desired, cut. Mushrooms boil for 10-25 minutes. They will be ready when they decrease in volume by about 3 times.
The cooled mushrooms should be put in jars and, if a lot of juice has formed, pour them. Then they can be placed in the freezer. At the same time, leave a place in the jar so that the liquid does not damage the container during expansion.
Important! The freezing temperature should not be higher than -30°C, and storage - 15–20°WITH.
Ceps also stored fried. After frying, they need to be allowed to cool, then they can be distributed in packets and frozen. If a lot of liquid has formed during the frying process, it is better to place the mushrooms in a jar and pour them with this juice. At the same time, try not to overfill the container, otherwise the liquid, expanding during freezing, may damage it. Also, do not add spices and a lot of salt, because this can be done when preparing the dish later.
Some housewives freeze raw mushrooms. To do this, they must be cleaned and remove excess moisture. Then lay out in bags or containers for freezing. Then put in the freezer. However, cooked mushrooms take up less space
Boletus is one of the few species that can be dried.The drying procedure enhances the aroma of this product, so many chefs like to use them in their recipes. You can dry them in the oven, which will significantly speed up the process:
- First you need to peel the mushrooms with a knife.
- Then wipe them dry.
- After that, cut the mushrooms into thin plates, not more than 5 mm in thickness.
- You need to cover the baking sheet with parchment, and then lay out the pieces so that they do not touch.
- Preheat the oven to 45 ° C and place a pan with mushrooms in it.
- When the plates no longer adhere to the paper, add the temperature in the oven to 75 ° C, and do not completely close the oven door.
The process of drying the mushrooms in this way lasts an average of 2 days, during which it is necessary to periodically remove the pan from the oven so that the mushrooms cool and ventilate
To dry mushrooms in the microwave, you need:
- Peel and chop them.
- Set the temperature to 100 ° C and place the mushrooms in the microwave for 20 minutes.
- Next, open the microwave door to evaporate excess moisture for 7-10 minutes, then close it and leave to dry for another 20 minutes.
Did you know? In Switzerland, porcini mushroom is considered inedible.
One batch in the microwave is dried for about an hour, which significantly saves time.
You can also dry mushrooms outdoors, but you can only do this in sunny weather.. And the drying process is as simple as possible: you need to string slices of boletus on a fishing line, observing the distance between the pieces, hang it in a well-lit place and make sure that insects cannot penetrate there. So dry until tender, about a week.
Keep dried mushrooms in a well-ventilated area, preferably wrapped in cloth to protect from insects and dust.
Preservation is an excellent way of storing many products, while boletus can be the basis for preparing soups and sauces or be an independent cold appetizer. The procurement process does not take much time, and the result will please you at any time of the year. There are many recipes for the conservation of ceps. Here is one of the easiest.
Mushrooms in a classic marinade
- porcini mushrooms - 1 kg;
- vegetable oil - 350 g;
- onions - 100 g;
- black pepper peas - 10 pcs.;
- allspice peas - 10 pcs.;
- bay leaf - 3 pcs.;
- salt - 15 g
Important! Store canned mushrooms in a dark and cold place.
- Peel the mushrooms from areas that are different from the whole body color. Small fruits are best left intact, and large ones cut into small pieces.
- Boil mushrooms in water, adding salt and citric acid.
- When they are ready, pour water and pour vegetable oil, add finely chopped onions and simmer for 40 minutes. At this point, you can add salt, pepper and bay leaf.
- Next, put the mushrooms in jars and close them.
- Cool the cans under the towel after turning them over.
It is important to know how long the shelf life of mushrooms lasts. In the refrigerator, mushrooms are stored at a temperature of less than 2 ° C for 24 hours. Raw mushrooms are stored in the freezer for 1 year, and fried or boiled - 3 months. Canned foods are usually kept in the basement, with a temperature of about 18 ° C.. If you use glass jars and lids for conservation, then the mushrooms will remain for 2 years, and if tin - 1 year. They can be kept dry for 1.5 years at a temperature of about 20 ° C and a humidity of 60–65%.
Useful properties of cep
Borovik has a very rich composition of vitamins and minerals, which makes it extremely useful for consumption. is he stimulates the production of gastric juice and has a low calorie content, which is why porcini is often added to the diet. In addition, it contains a large amount of vitamins of groups A, E, B1 and D.A lot of protein, calcium, magnesium and other substances important for the human body in the chemical composition of boletus. Lecithin does not allow cholesterol to be deposited on the walls of blood vessels, glucan strengthens our immune system.
It is not for nothing that the porcini mushroom is considered the “king” of all mushrooms. It is ideal for preparing various dishes, helping us to maintain our beauty and health. However, it is worthwhile to responsibly approach the selection of this product and buy only from trusted sellers.