Yellow-legged mushrooms with an oily brown hat are familiar to everyone. This is an oilfish, of which there are 14 species in Russia. They grow up families in the forest edges, flooded with sunshine, prefer a cozy place under the pine trees, they can be found along the roads and next to industrial enterprises, and they appear from three to seven times a year after warm rains. Hurry to the forest to collect them. Three days after the rain, the mushrooms will begin to age and deteriorate.
Butter mushrooms: how to collect them?
Usually, oil plants appear in their former places of growth. Each mushroom picker knows them well. If you are a beginner and first went to the forest for mushrooms, pay attention to the tubercles under the foliage, there are butterflies. Carefully removing the foliage, you will find a large mushroom family. Collecting them is a pleasure, the basket quickly fills up.
Remember: mushrooms should be cut with a knife. If they are uprooted, the mycelium can be injured, and the oil will not be there next year. It is better to collect young, small in size strong mushrooms.
A lot of sticky leaves, needles and other garbage are oiled on the hat. Feel free to clean the mushrooms right in the forest, at home there will be less trouble on how to process the oil.
Do not pick mushrooms near highways and big cities. Oil mushrooms, like other mushrooms, well absorb salts of various metals, including heavy ones, accumulate radioactive substances from soil and air . Therefore, collect them only in the forest, away from roads and enterprises.
How to handle butter mushrooms?
The butterflies got their name because of the slippery mucous cap, the surface of which protects the mushroom from drying out. However, it is precisely due to the oil pan surface that these mushrooms are difficult to clean.
How to handle oil? Different mushrooms are treated differently. Therefore, the mushrooms you have collected, when you come home, sort and begin the initial treatment, which consists in cleaning, washing, sorting and slicing.
To thoroughly clean such mushrooms, place them in a bucket or in a basin with water for several minutes and put on top of the oppression, then they will not emerge. Dry grass, leaves, branches on the surface of the hats get wet and easily separate. Then proceed with cleaning. It is necessary to cut off the remains of the mycelium from the leg, scrape off all the dirt from the mushroom with a knife, release the hat from the film, which is well removed, cut out, if any, rotten places.
Proceed with flushing the oil. The fact is that no matter how you pick mushrooms, collecting them in the forest, worms will surely come across. To let the worms float up and the larvae sink to the bottom, place the mushrooms in salted water for three hours. After this, rinse well again with running water.
How to handle oil? After cleaning and washing, you need to do sorting by size: leave the small mushrooms whole, for medium oils, separate the hat from the legs, and cut large ones into pieces.
So that the pieces do not fall apart, you need to scald them for two minutes in water. Butter can not be cooked until cooked, but immediately raw fry or pickle. After the initial processing, they are dried, pickled, fried, stewed, boiled, salted.
Drying Oils
How to handle oil drying? This method is not very common, but it has found application. Despite the fact that after drying, the oils become brittle and thin, all the beneficial substances in them remain. For processing, choose the young, just collected. Rinse mushrooms without damage, clean and remove the skin.
They dry them in the air, in the sun. To speed up the process, mushrooms are dried in the oven at a temperature of 50–70 degrees. The butterflies are strung on a thread and hung on the roof, attic or laid out on trays, a table, in a sieve. The main thing is that the drying place should be protected from dirt, dust and wind. In unstable weather, combine drying - in the sun and in the oven. Oil can be dried over a stove or stove on metal frames or in bulk on wooden shavings. Two days later, the mushrooms will become brittle and brittle, which means that the drying process is complete.
In dried mushrooms , resinous substances, protein, fatty acids are stored, which contribute to the restoration of the body after various diseases. Dried butter improves digestion and cleanses blood vessels.
No time to clean the oil? How to do it fast?
How to process butter mushrooms quickly? This question is especially relevant in the mushroom season, when there are a lot of mushrooms, and there is not enough time to clean them. How to do it fast?
- Pre-dry the mushrooms, leaving them in the sun for thirty minutes or in the shade in a draft for a couple of hours. After that, the peel is easily removed. Wash the butter, laying them in a colander.
- This method of quick cleaning the oil consists in lowering them in boiling water for two seconds, so that the skin is removed quickly.
Useful tips for quick cleaning
- Clean the legs of the mushrooms from dirt, inspect the caps, remove the skin, cut into pieces, if they are large.
- Do not soak the mushrooms before cleaning, the film will swell and it will be difficult to peel off.
- Collecting mushrooms in the forest, free them from the skin. Then at home the cleaning process will take less time and you will be in the open air longer.
- An oily coating of dark color settles on the hands, so when going to the forest for mushrooms, take gloves with you.
Mushroom pickling is one way to harvest
Oil cans are good in any form: boiled, dried, fried. But pickled mushrooms are especially tasty .
Before the sacrament of pickling, the selection of spices, properly prepare the mushrooms, following the above methods for their preliminary processing. Clean and rinse the oil. Then put them in a pot of water, salt and add to taste citric acid, which prevents the darkening of mushrooms. Once the water boils, turn down the heat and simmer for 20 minutes. Drain and wash the mushrooms.
Next, you have to choose how to process butter mushrooms according to culinary recipes. Here is one of the easiest to prepare: add salt (50 grams), 80 grams of sugar, 100 milliliters of six percent vinegar, several peas of black and allspice, cloves, bay leaf to a pan with one liter of water. Cook the cooked marinade for three minutes, add two kilograms of the butter you cooked into it and cook for another twenty minutes until cooked.
Once the mushrooms settle to the bottom of the pan and the marinade becomes clear, put them in warm, dry, clean jars. Pour marinade to the top. In each jar, add 1 tbsp. a spoonful of vegetable oil. After the marinade has cooled, put the cans covered with parchment paper and tied with twine in the refrigerator.
If you do not store the pickled oils for a long time, but expect to eat them quickly, then a quick recipe will do. Pre-treated 5 kg of lightly scalded butter are put in dry preheated jars, after laying on the bottom of the container with a dry sprig of dill and a slice of lemon peel.
Marinade is prepared separately: 2 tbsp. l salt, 3 - sugar, 5 peas of black and allspice, bay leaf, chopped garlic - 2 cloves. Pour a liter of water, after boiling, cook for 5 minutes. Pour the jars of oil with the hot, just cooked marinade. Pour 1 tbsp into each jar. l vinegar. Close the jars with ordinary lids. When they have cooled, put in the refrigerator, after a few days the oil is ready for use.
Fried oil: processing method
How to quickly process oil? Just fry them, after boiling for about ten minutes. After that, put the mushrooms in a pan with vegetable oil and fry until the liquid evaporates.
For taste and smell, add onions, carrots to the mushrooms and fry for another 10 minutes. Season the butter with sour cream, pepper, salt. Mix everything and your dish is ready.
Oil storage
Fresh mushrooms are considered a perishable product. But if you have learned how to handle oil in the right way, you can save them for winter use. How to store oil?
- Boiled mushrooms are ready to eat. Cool them, put them in bags, freeze them, so they will be stored all winter.
- You can also freeze the oil fried in vegetable oil.
- Pickled in jars covered with parchment paper or an ordinary lid, placed in the refrigerator, mushrooms can be stored for several months.
- Dried oil must be stored on a thread or in a tightly closed container in a dry room. When wet, dry the mushrooms in the oven, otherwise they will grow moldy and disappear.
You have learned how to collect, peel and pickle butter, so feel free to go to the forest in the mushroom season and collect as many mushrooms as possible. Boil, stew, salt, pickle, dry butter, and your table is always diversified by dishes from them. Bon appetit and be healthy!