Is it possible to remain indifferent to appetizing pickled mushrooms that are beautifully stacked in a jar. But before they get there, you need to do a lot of work. It is easiest to collect them in the forest, in the fresh air, combining the useful with the pleasant. Butterflies, for example, grow in pine thickets, where the trees are still young and low. After they are collected, they must be prepared for pickling.
How to clean oil? This question is often asked by beginner mushroom pickers. Usually we clean the foot of dirt and remove the oily skin from the hat. It can have different shades of brown. This peel is easily removable. A meaty leg of a cylindrical shape is hidden under a flat or convex cap. The main difficulty of cleaning is that the top of the mushroom is slippery, so it is not easy to hold in your hands. Is it necessary to clean the oil? After all, after this long and laborious procedure, the hands are poorly washed from mucus.
To clean or not? That is the question
Any housewife can tell you how to clean the oil. But there are those who say that this is not necessary. They advise you to just thoroughly rinse the mushrooms. The skin will not bring harm to you, only the taste will change a little. If you cook the oil unpeeled, then the contents of the jar will be darker in color, and the consistency is more uniform, “snotty”. And keep in mind that when boiling or frying, this peel from the hat may burn slightly.
Peeled mushrooms have a more delicate taste and a pleasant appearance, and the contents of the jar will never become cloudy. Therefore, it is better to work hard and properly process each assembled (or acquired) oiler, removing the finest skin from its cap. And one more tip from experienced housewives: before cleaning the oil, stock up on a pair of thin surgical gloves. Then your pens will remain clean. And you can spread the mushrooms in a thin layer in the sun and wait until the mucus dries. Then the work will go even faster.
The smell of wood on a plate
So, we have already figured out how to clean the oil. Further even more interesting: we will prepare them. Their taste is excellent, it is akin to porcini mushrooms. They are prepared quite quickly, amenable to cooking, frying, stewing and marinating. This is both an independent dish and a side dish. Boil them for about twenty minutes, and then simply fry them with onion and sour cream or marinate in vinegar with the addition of vegetable oil.
Is there any benefit?
Tasteful, butters are good for gout. They relieve headaches. These mushrooms contain a lot of protein, especially when dried. They have a low calorie content. True, the latter depends largely on the method of preparation and addition of other ingredients. However, oil can cause harm to the human body, as it contains a lot of fiber and chitin. These substances are difficult to digest, so people with a weak stomach should not eat mushrooms.
So, how to clean the oil, you already know. Now scout out the mushroom place and go to the forest. You can collect them from May to October, and the taste of cut mushrooms with your own hands is much tastier than those sold in supermarkets.