Unfortunately, many modern housewives are completely unable to cook dishes using original Russian products. For example, most residents of large cities have no idea what to do with porcini mushrooms, so that they become usable, not to mention harvesting for the winter. But from them it turns out magnificent soup, they can be added to fries, salads and many other dishes. Even corny fried porcini mushrooms are good if cooked with onions and butter.
After going to the forest (or to the nearest market), before proceeding with processing, it is necessary to carefully consider production. It is better to get rid of worms and other suspicious specimens immediately, even if they are very beautiful. The fact is that spoiled mushrooms can be bitter, while old ones accumulate various kinds of toxins from the surrounding air, soil, etc., which can cause poisoning. Therefore, regardless of what will be done with porcini mushrooms in the future, they are sorted and cleaned. You also need to make sure that all leaves, insects, worms and other animals that love to enjoy the forest delicacy are removed.
Ceps for the winter
Those who don’t really like to mess around with various kinds of workpieces will surely like this unpretentious, but very effective way of storage. So, drying mushrooms also begins with sorting and cleaning. In no case should you wash them, otherwise you can spoil the appearance of the final product. So the leaves, needles and other debris are removed manually. The procedure itself is best performed in vivo. Acceleration of the process contributes to good sunny weather. Of course, you can do everything in a special dryer, as well as using a gas stove, but the most fragrant and healthy mushrooms will work if they hang in the cottage under a canopy or on a ventilated balcony.
Those who have never encountered this method of harvesting and do not know what to do with porcini mushrooms before drying should recommend separating the caps from the legs. The former cut into thin slices, the latter - across circles. Then they both string on a strong thread and hang out, or spread in one layer on a baking sheet. In natural conditions, this will take about a week, and in the oven - several hours. The degree of readiness should be checked periodically. It is important not to try to rush things by raising the temperature (it should be no higher than 70 ° C), otherwise the mushrooms will be bitter in the future. Such a workpiece must be stored in a dry, dark place. A tightly sealed opaque container is ideal.
In winter, dried mushrooms make a great soup. Pre-soaked in water, they can also be fried, stewed, added to sauces, in general, do all the same as with fresh ones.
Fried porcini mushrooms
This dish is ideal for those who have just returned from the forest with a full basket and still do not know exactly what to do with their prey. Thinking about drying mushrooms or freezing, you can quickly fry some of them. Moreover, the products will require a minimum of time, too. On a pound of mushrooms take the onion, 30 g of vegetable oil and 50 g of butter, salt, ground pepper and garlic to taste. First, they are sorted, cleaned and washed, then they are cut and sent to an empty hot pan. Soon there will be a lot of juice, which is poured into a container (it will still be needed), and oil is added instead. Peel the onion, cut in half rings and send it there, at the end there is finely chopped garlic. Next, the mushrooms should be fried until crusty, salt, pepper and pour the juice back. Then make the fire maximum and extinguish with the lid closed for another 5 minutes. Serve them as an independent dish or with any side dish. This recipe is perfect for those who do not know what to do with porcini mushrooms, because it is very simple, and the result is excellent.