You can live your whole life and not understand that at heart you are a virtuoso hunter. Forests, fields, vast expanses and prey, which almost itself goes into the hands.
But here it must be borne in mind that hunting in the traditional sense of the word is still inextricably linked with murder and blood. What if you, for example, are a vegetarian? Kill for fun? This is hardly likely to interest you! But the so-called "silent hunt" is good from all sides. The process is gambling, production does not run away, and special devices are not required. The safest and most common mushrooms are, of course, butter. Neat, attractive and very tasty - they fill the forests from April to October. But it’s not enough just to be able to find them. Once you’ve got booty at home, you will probably wonder how to quickly clean the oil.
Good kids!
Regardless of how you prefer to eat, the variety of diet remains in the first place. For people watching their figure and relying on proper nutrition, mushrooms are a great way to get enough of a low-calorie product. Get out into the forest alone or with the whole family, take care of the mushroom packaging and short knives so as not to destroy the mycelium.
Refrain from picking mushrooms near the highway, industrial plants and landfills. Unfortunately, dirt is now increasingly found in the forest, so it’s not quite wise to base a “quiet hunt” near human housing, go as far as possible into the forest. Here, the air is cleaner, and there will be more production.
Where to look for butterdish
Mostly you will find a mushroom treasure near young pines, so focus on coniferous forests and know that butterflies rarely grow alone. So, finding one fungus, do not leave the place, but look for its brethren. Mushrooms should be strong and outwardly beautiful. When cutting one, inspect it completely. If the fungus has stood during the rainy season, then it may well be eaten by worms, which is unlikely to improve the taste of your stew, so conduct an audit of the prey and ruthlessly get rid of the spoiled ones. Experienced mushroom pickers highly value butter, but recommend not to salt them. But pickled butter - above all praise.
On taste and color
Mushrooms are not a momentary treat. With the right approach, you can make preparations for the whole winter.
Not only mushroom pickers, but even professional chefs note the high taste of wild mushrooms in boiled, fried, dried and pickled form. High yield and excellent digestibility by the body are also noted as a bonus advantage. But, perhaps, the main plus is the absence of
false oils. Therefore, the "hunt" for oil is devoid of many risks, especially if during the collection the mushroom picker will follow all the recommendations.
Great variety
As already mentioned, predominantly butterflies grow in coniferous forests. For example, Siberian pine grease is common, and in the western part of Siberia it is characterized by a red-red hat. But Bellini's nipple is much lighter, from white to yellow-brown. If the soil is calcareous in the forest, then there is larch oily, granular and gray oily. By the way, the latter view can be found in parks and public lawns.
You will certainly recognize the nipple by its shiny hat and its certain oiliness. Young mushrooms have a hemisphere-shaped hat, but over time it straightens and grows to a solid size.
Inside the oiler, a layer resembling a sponge. Do not be alarmed if you find a mushroom with a dark leg - it can be a pepper nipple or a so-called goat. By the way, they are not impressive in taste because of the excess of pepper.
Freshly picked fruits
Here we come home with a whole bunch of fragrant forest gifts. To rejoice early and relax a tired back. Now you need to think about how to peel the mushrooms. Oil in this regard is very capricious, since they need to be cooked no later than a day after collection. Sort the collected mushrooms. Perhaps during the collection process you scored wormy or dubious in appearance. In addition, the surface of the oil is a little sticky, so Christmas needles, grass or moss could stick to it. How to quickly clean the oil? To speed up the process, the mushrooms must be dried: use a flat surface on which to lay them.
You can put a tray of mushrooms outside if the sun is there, and leave it for 40 minutes. If it is raining outside, spread the mushrooms near the oven or even put it inside for a few minutes. Before
cleaning the mushrooms dried in this way, rinse them in cold water. Remember that it is recommended to remove the skin from the hat, although many housewives find a special piquancy in her taste. On top of the peel there is a special mucus that prevents drying of the fruit body of the fungus, but in the pickled form, the mucus remains too much and it does not look quite aesthetically pleasing.
Process difficulties
Adhering needles, mucus on the skin, dirt and stains of a copper tint appearing on the hands ... No manicurer knows how to quickly clean the mushrooms and preserve the beauty of the hands, but from time to time there are appropriate recommendations. It should be noted that only the oiler can be cleaned. Probably, in this way he makes up for the ease of his collection. Forget your thoughts on how to quickly clean the oil! If you have a large container, then the work will be long, annoying and painstaking. You can make your work a little easier if you remove most of the garbage in the forest. By the way, make sure to grab gloves in the forest. With the edge of a sharp knife, remove the skin from the hat, cut off the darkened places. In addition to the fact that such a trick will help simplify the work at home, cleaning will be faster, because a fresh oiler can be cleaned easier. And then you do not have to resort to cleaning the house, on the territory of which needles and twigs are scattered.
Secrets of Mastery
It would be strange if, over many years of gathering, mankind would not have developed methods for quickly cleaning the oil. For example, garbage will be easier to leave if the mushrooms are boiled for half a minute or doused with boiling water in a colander. Firstly, most of the extraneous garbage will go away like that. Secondly, the peel can be removed without problems. Think about how you want to cook your booty. Fresh fried mushrooms with potatoes and herbs diversify your family dinner and even surprise your guests. A soup with mushrooms is not only tasty, but also healthy. By the way, he is also very satisfying with a relatively low calorie content.
Under the marinade
Pickled mushrooms are most often cooked in the winter. Each housewife can create their own recipe, but it is better to boil the washed mushrooms with lemon juice. Remove the foam, and fill the cans in three quarters of the volume. Pour the rest with marinade. How to make a marinade? We will show you the easiest way: take a couple of tablespoons of salt, sugar, 10 peas of pepper, 4 bay leaves, dill, cloves and garlic per liter of water.
All ingredients need to be boiled and pour mushrooms. And before closing the jar, add a spoonful of vinegar.
All the above recommendations will come in handy if you are still thinking about how to clean the porcini mushroom. This truly royal prey is less and less common in our forests, but you cannot mix it up with anything. The impressive size and attractive appearance distinguish the white mushroom from the total mass. But even with it, you will need information on how to clean your hands after mushrooms:
- Rinse hands after each cleaning step.
- Collect mushrooms with gloves.
- Stock up with acetic acid to wash your hands with it after cleaning.
- Oil thoroughly before brushing.
In conclusion, I want to talk about an amazing way to harvest mushrooms in the winter. Fry them well without onions and spices, and then put them in glass jars, pouring with melted butter. Stiffening, the oil forms a crust that prevents spoilage of mushrooms. It is better to keep the workpiece cool.