Fresh champignons remain fresh from 5 to 15 days, depending on storage temperature. Fresh-gathered mushrooms are recommended to be processed no later than two-three hours after collecting. If champignon turned yellow, became gray, became covered by a mold, softened, in food it is no good. In it a large number of harmful and poisonous microorganisms already accumulated.
Instruction
Sort forest champignons by the size: on small, average and large for the best processing. Small mushrooms are processed entirely, averages can be divided into a hat and a leg, and large to cut pieces. Clean the lower part of a leg of champignon from the earth and cut off a mushroom root to the pulp of a leg. Worm-eaten places are also cut off. If it is required, from a hat the thin skin is also cleaned off. Also clean slightly damp towel it is possible to clean off easily dirt from mushrooms.
Champignons it is necessary to wash out carefully a baking plate a water jet, without presoaking that they didn't absorb in themselves water and didn't become tasteless. If too small, each mushroom separately isn't required to clean champignons, it is rather simple to rinse them in a colander under a stream, slightly touching a hand. Then to pour out them on a dry towel, to get wet with a napkin. For more long-term storage, champignons (as cultivated grown up, and ordinary forest) are recommended to be washed out in water with vinegar and citric acid. There is enough 1 spoon of vinegar and acid on water liter. That mushrooms didn't darken further, put them in a colander and scald boiled water not less than two times.
In grocery supermarkets and in the markets most often sell the cultivated grown-up champignons which shouldn't be cleaned at all. They are enough to be washed with water and to scald boiled water. Then from them it is possible to prepare. Even 2 minutes aren't recommended to boil champignons, otherwise they will lose the aroma and unique taste. Make salad in which, by the way, champignons are put in the raw from these mushrooms. Also use fresh champignons for a barbecue, pizzas, any second courses.