The taste of fried mushrooms, their incomparable fragrance, is familiar to many from childhood, especially to people living in forest zones or having the opportunity to go on annual mushroom hunting. And this, believe me, the occupation is very exciting, requiring both attentiveness and other skills. Bringing nutritious and useful gifts of nature from which you can cook a great variety of delicious dishes. Often the mushrooms are sent by the whole family, in full, so to speak, the composition. So this pastime is very popular and as an active holiday. Especially since all day long you are in nature, in clear air, in the forest!
Mushrooms sometimes justify their popular name for 100! Here and chanterelles are named accurately and precisely: their appearance is really similar to the folded tails of the animal of the same name. In addition, this type of mushroom is one of the cleanest ecologically (of course, provided that they grow not somewhere in the industrial zone or in the autobahn, but in natural conditions, in the forest). They do not absorb any harmfulness, as some other mushrooms do, replenishing their fabrics with almost the entire Mendeleev's table from the soil and the surrounding atmosphere.
Do I need to cook chanterelles before frying?
This issue is directly related to the previous national belief (we do not know, however, how scientifically confirmed). Do I need to cook chanterelles before frying? Actually, any mushrooms professional cooks recommend just in case a little boil before the main cooking: baking, frying (sometimes even changing the water several times - for some species). This is done, again, for the sake of human security. It has long been known among the people that these gifts of the forest are able to be absorbed by substances from the environment and the soils on which they grow. Therefore, it is not recommended to carry out mushroom hunting in places with bad ecology. Do I need to cook chanterelles before frying? The unequivocal answer is difficult to give. After all, it is traditional for some species of mushrooms, which include mushrooms and white, and ryzhiki, and chanterelles, thermal additional processing, if the mushrooms are fresh, only collected, may not be produced.
Do I have to cook chanterelles before frying? If you are really afraid of poisoning with forest dainties (and there are always horror stories among people about the fact that in some hot years even non-poisonous mushrooms acquire signs and properties of poisonous mushrooms), you can also boil for reinsurance, but you also need to do this with the mind and without unnecessary extremism. Of course, you will not cause any harm to the mushrooms themselves, but their taste qualities and external attractive appearance may suffer.
How much to cook?
So, how much to cook chanterelles before frying (the secrets of experienced culinary experts):
- In the dried or frozen form, these mushrooms are not cooked before frying - only fresh, recently harvested.
- Before cooking, you should carefully sort the foxes, examining carefully. We leave clean, without barrels, damages and specks. Rot we carve.
- An important step is washing the mushrooms. Often, dirt, sand, and even insects can accumulate on forest mushrooms (especially under the hats). Therefore, it is necessary to wash them very, very carefully, literally, each of the fungi in a flowing, without strong pressure, cool water. It is best to do this under an ordinary kitchen faucet. And the secret of experienced housewives, who often have experience with mushrooms: we collect water of room temperature into the basin, pour out the mushrooms collected in the forest and soak for several hours in a row. During this time, all the mud that has attached to the forest inhabitants will become dull, and the unnecessary organisms that have found shelter there will surface. After soaking the water is drained, and the mushrooms are washed in running water and cleaned. And by the way, some in the question of whether you need to boil the chanterelles before the frying, at this stage they already put a point, immediately sending mushrooms to a frying pan. But we decided to go further with you.
- Therefore, we take the pan, we lower the already cleaned mushrooms there and fill it with water so that it covers up with the head (there are twice as much liquid as the chanterelles). Add the whole bow and laurushka to the pan. As soon as the water boils, cook on a small fire for no more than 15-20 minutes, taking off the foam with a noise.
- After cooking the mushrooms are thrown into a colander and washed with cold water. Then you can fry the resulting semi-finished product.
However, it should nevertheless be noted that some in the question of whether it is necessary to boil the mushrooms of chanterelles before frying, choose a negative answer, frying them immediately after washing, arguing that the taste and useful properties are better preserved when preparing the dish.