Cleaning champignons for frying, cooking and stuffing: methods. How to clean and handle fresh and purchased champignon mushrooms before cooking? How to clean the champignons from the film, wash, cook and fry until readiness?

How to clean champignons correctly.

The champignons are considered simple in preparation and safe mushrooms. No wonder these unpretentious fungi began to grow and cultivate. Even if you eat raw champignons in food, it is impossible to choose them.

What pre-treatment is necessary for these mushrooms and what processes of their preparation need to be studied in more detail? Read about it in the article.

Do I need to wash champignons before cooking, hot and how?

• There are many controversial moments regarding the preparation of mushrooms. One of them - is it necessary to wash champignons?
• Some believe that wash the product that lay on the ground is simply necessary. Therefore necessarily soak them.
• Others adhere to the opinions that mushrooms quickly absorb excess water during washing, therefore it is better to do without this procedure. The only thing you need to do before cooking is to smoke mushrooms from the ground.
• But both options are not entirely right. You do not need to soak champignons, but you should not skip the washing step under running water.
• Washing mushrooms immediately lay on the towel so that all the extra moisture absorbed into the cloth. It is possible to get mushrooms with a napkin instead. With this method, mushrooms do not have time to soften.

Do I need to wash champignons before cooking, hot

Shampignons need to be cleaned or not?

• Regarding the cleaning of champignons are also inexpressible battles on culinary forums. Some hostesses are convinced that only those mushrooms need to clean, the diameter of the caps of which are more than 3 cm.
• In other words, to the cooking process from champignons, you need to be prepared in advance and armed with a ruler, dive into the measuring process.
• There is another version, according to which champignons are not needed. So the famous chefs come. It is important for them to properly cut mushrooms.

Where is the Golden Middle in these Disagreements? And what "advisers" listen? We understand in the wisdom of the preparation of champignons to further preparation.

How to clean champignons

• Champignons whose size does not exceed 2 cm, do not need cleaning, because they have a very thin skin on the hat. From such fungi, it is enough to smeach the residues of the substrate, and update the cut.
• With champignon hats, the size of which is 5 cm, the skin is removed. If this is not done, then it will be felt during the food. Even long term processing does not soften it.

• Champignons are preparing for further preparations like this: we will smash the nanile dirt, cling the edge of the knife edge of the cap and pull to the middle. Do not forget to update each mushroom cut.

• If the mushrooms have suffered for a while in the refrigerator, then in place of the cut, cut off more pulp to remove the feed part. She will still be tangible after cooking.

How to clean big champignons

• Mature champignons are cooking for cooking like this: if the skirt on the champignon in the finished dish looks not aesthetic for you, then get rid of it. Some also come with brown plates under a hat. However, it is precisely from these plates that the taste of a fungal dish depends.

Video: How to clean champignons?

How to clean and handle fresh and bought, brown, royal champignon mushrooms before cooking?

• Choose such fungi in the store so that they do not have visible damage, cracks, rot, dark spots. They must be elastic and clean.
• If visible contaminants are not cleaned with a cloth, then use the washcloth.
• With mushrooms collected in wildlife, it is necessary to carry out another additional procedure. They must be placed in the container with salted water and peck for 5 minutes. Water needs to be merged. And only after that champignons will be prepared for further preparation.

Mushrooms brought from the forest and purchased in the store must be cleaned.

How to clean and handle fresh and bought, brown, royal champignon mushrooms before cooking?

Clean mushrooms in such a sequence:

• you need to fill the container with warm water
• omit the mushrooms in a container
• 15 minutes mushrooms need to reach and clean with a damp cloth
• large mushrooms to clean the tip of the knife plenochki
  We update the slice feet and we clean it
• again washed under the tap

Mushrooms before cooking is necessary to inspect and clean cloth pollution

Can be completely clean mushrooms which were grown in artificial conditions. Only such a product before cooking can not be cleaned.

Cleared from the film and the leg and inside the cap.

To cap after washing is not cracked due to lack of juiciness need:

• pour mushrooms warm water
• hold them as 15-20 minutes
• with a cloth to remove dirt
• further rinsed under running water
• update and clean cut leg
• dipped in water to remove the remains of cut plenochki
• Such manipulations allow to keep the cap even delicate mushrooms whole.

Cleared from the film and the leg and inside the cap

Important: Before cleaning, always inspect the mushrooms. Rotten areas cut off with a sharp knife, remove stubborn dirt also. If mushrooms are many grains of soil or sand, then you need to wash several times. Otherwise unpleasant crunch on the teeth spoil the taste of lovingly prepared dishes.

Is it necessary to clean the mushrooms from under the cap and the cap itself?

Methods for cleaning fungi:

• mushroom caps with small three on each other to avoid the cleaning each fungus
• mushroom, the cap having a diameter greater than 3 cm, clean knife: plenochku to remove the cap, and the cut off slice update dried up portions
• purified mushrooms rinsed under a slow stream of flowing water, once spreading on a clean paper towel
• blotted the excess moisture, so she did not have time to soak into the mushrooms and did not lead to the loss of an appetizing appearance and aroma
• mushrooms cut into thin plate (depending on the recipe): you must start cutting with legs

Is it necessary to clean the mushrooms from under the cap and the cap itself

In order to preserve the taste and aroma of mushrooms:

• do not keep fresh peeled and washed mushrooms too long in the refrigerator, and immediately proceed to the cooking
• store cleaned and sliced \u200b\u200bmushrooms in the refrigerator can be no longer than 24 hours
• fresh mushrooms can not be permanently left in the water, otherwise they will absorb a lot of excess moisture, causing the taste of mushroom dishes, and its flavor will be spoiled
• plenochku with mushroom hats better shoot that then it is not given the rigidity of fungi in the finished dish
• under the Hat also need to remove the film

How to cut champignons for frying?

• If the mushrooms are cut with thin plates, then they are better to nourish them. Such a simple reception will allow you to remove unnecessary moisture from mushrooms.
• Only after unnecessary water is evaporated with mushrooms, vegetable oil poured and spices are added. With this preparation, mushrooms will be able to show the entire palette of taste and aroma.
• A real culinary masterpiece from champignons will only be able to comply with simple rules. And there will be no reflection regarding cleaning mushrooms, because after several correctly cooked dishes this item will become the norm.

How to cut champignons with plates

How to cut champignons slices

To prepare champignons for subsequent frying, they need:

• rinse under running water
• clear
• slice
• boot for 5 minutes

How to quickly cut champignons

Metras cutting methods:

• Cubes: The mushrooms are separated by the legs from the legs, then the mushrooms are cut by cubes of preferred size. This method of cutting mushrooms is suitable for cooking caviar, for fried potatoes with mushrooms and vegetables.
• Straw: They are separated from the legs from the legs and everything is cut with straw. Such cutting is often used for salads.
• Dolki.: For cutting, we put the mushroom with a hat down and spend the sharp knife from top to bottom, separating the slices of the same thickness. You can use eggsheet for this.

Video: How to quickly cut champignons - Tips from Bonduelle

How many minutes in time to fry frozen and fresh champignons in a frying pan?

From how mushrooms will fire, the taste of the dish depends. So that the cooked mushrooms are delicious:

• after washing under running water, shredded mushrooms for 5 minutes (in boiling a little salted water)
• boiled mushrooms removed from the water and dried on a paper towel
• after such manipulations, mushrooms can be frying in a pan, in which vegetable and butter is mixed in an equal amount
• fry 15 minutes, not forgetting to stir
• with frying champignons in deep
• cooking is reduced to 2 minutes

How much time to fry mushrooms

How to fry frozen mushrooms:

• mushrooms need to be angry
• dry on paper towel
• fry for 10 minutes

How to fry canned and pickled mushrooms:

• rinse under running water
• dry on paper towel
• fry on strong fire (5 minutes)

Video: How to fry champignons master class from chef?

How many times in time to cook fresh and frozen champignons until ready for salad, in a soup?

The duration of the preparation of mushrooms depends on the method of their cooking. After pre-5-minute bailings, the water merges and the champignons are washed again under running water.

How much cooking champignons

The duration of cooking fresh champignons for soup (after water boiling):

• on the stove - 5 minutes
• in a double boiler - 10 minutes
• in a slow cooker - 20 minutes
• in multicooker-pressure -5 minutes

If you are preparing frozen champignon soup, then cook from you need 10 minutes

Video: How to cook champignons? How much boil champignons?

How much can you and how to store fresh champignons in the refrigerator?

Champignons are one of the safest mushrooms. However, they lose their nutritional and taste with long-term storage in the refrigerator, and can accumulate harmful substances.

• If you bought champignons in the open form, they can only be stored in the refrigerator for 3 days.
• Film-covered champignons can be stored in the refrigerator about 6 days. After this period, the mushrooms can darken, and can also accumulate a substance dangerous to the body.
• Increases the shelf life of freezing champignons. Defrost mushrooms is better than parts, and use the entire portion at once. Repeated freezing mushrooms is not recommended.

The shelf life of fried mushrooms can be 6 months. However, fry mushroom pieces for this need a special recipe:

• champignons are washed before frying
• roasted in a deep frying pan with the addition of oil until the extra moisture is evaporated
• mushrooms prepared in this way are laid in closed containers and stored in the refrigerator
• frozen mushrooms are stored in portion tied packages for 6 months

In the lower section of the refrigerator, champignons can be stored during the week.

Video: Frozen champignons. How to freeze mushrooms?