Content
- Mushroom enjoyment for the whole year: this is how you can preserve porcini mushrooms
- The best methods for preserving porcini mushrooms
- Freeze
- dry
- canning
- insert
- Tips
Dried porcini mushrooms are very durable
Mushroom enjoyment for the whole year: this is how you can preserve porcini mushrooms
Rainy, warm weather, punctuated by a few days of sunshine: This is the ideal fungal weather, where the fruiting bodies sprout out of the ground - even more so, even though the spring was correspondingly moist. After a lush harvest, you must then either invite friends and relatives to the mushroom meal - or make the fresh porcini mushrooms. There are different methods for this.
The best methods for preserving porcini mushrooms
In principle, wild mushrooms - which include the mushrooms - should be cleaned, processed and eaten the same day. The rich in protein and water fruiting bodies spoil within a very short time, but can be stored in the vegetable compartment of the refrigerator for a maximum of two to three days - of course, cleaned and freed from damage. On the other hand, if the mushrooms are to be preserved for longer, the following methods are recommended.
Freeze
The easiest way is to freeze the raw, cleaned mushrooms cut into bite-sized pieces in a freezer at about minus 18 ° C. A previous blanching is not necessary. You can also freeze ready-made mushroom dishes, but you should cool them down immediately after cooking or frying with ice water and immediately pack them in the freezer.
dry
Dried porcini are particularly aromatic and can be used for many dishes, including mushroom powder - which are dried and then ground mushrooms - is wonderful as a versatile seasoning. The best way to dry in a Dehydrator or classic at about 50 to 70 ° C in the oven.
canning
For preserving you need suitable mason jars with a tightly closable screw cap. Clean and cut one kilo of porcini mushrooms and simmer for at least 15 minutes in a broth
Then pour mushrooms and brew (half each) into the cleaned and boiled water sterilized jars, seal them and place them upside down on the lid for several hours. The contents of the glass may only be eaten if the lid cracks audibly when opened!
insert
Porcini mushrooms are also very suitable for pickling in a marinade of vinegar and / or oil and herbs. For this purpose, you should first fry them in butter or a butter-olive oil mixture and a little salt and cook well. However, add the salt after frying.
Tips
Actually, the main season for porcini mushrooms is the autumn: Between September and November, you will find many of these tasty edible mushrooms in suitable places and with proper mushroom weather. However, from May onwards you can start your search for the no less delicious summer mushroom mushroom.