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How to clean mushrooms properly: secrets not everyone knows

Yulia PoteriankoLife
Properly cleaned mushrooms taste better

Experienced mushroom pickers say that one of the main secrets of cooking this product is its proper cleaning. Not only does it rid the mushrooms of dirt, but it also removes tasteless parts, preserving the characteristic flavor notes.

OBOZREVATEL asks how to clean mushrooms properly and provides universal tips and life hacks that will work for specific species.

General tips on how to clean mushrooms

Don't soak them for too long. The porous structure of mushrooms quickly absorbs excess water, making them tasteless. If the harvest is free from worms, rinsing with running water and then patting dry with paper towels is sufficient.

Trim the stem tip. If you store mushrooms in the refrigerator, the longer they sit, the more the stems need to be removed.

Don't worry about the veil. The idea that it needs to be removed is nothing more than a myth. However, if you still prefer to remove it, you can do so.

Remove the film from large caps. Lift it from the edge and gently peel it towards the center. In small mushrooms, this film is very thin and almost imperceptible, so you don't need to spend time and effort on it.

It's better to keep the brown gills under the cap, as they are responsible for the mushroom's characteristic flavor.

How to properly clean specific types of mushrooms

Porcini mushrooms: Gently rub the cap with a stiff brush and rinse the mushroom under running water.

Champignon mushrooms: Avoid water contact if possible, as champignons absorb water easily. It's better to remove the film from large caps.

Butter mushrooms: Clean the caps of these mushrooms by removing the film. This is easier to do if you pour boiling water over them.

Mushrooms and chanterelles: Simply rinse them under running water to wash off any leaves, pine needles, and other debris.

Puffballs: Soak these mushrooms by leaving them in cold water for a day, then peel them with a knife until they are white.

Boletus and boletus mushrooms: For these two types, divide the stem and cap, and then clean each part separately. Remove the peel from the stem, and wash the caps under running water.

Earlier, OBOZREVATEL guided how to properly cook wild mushrooms.

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