Content
- Clean meadow mushroom - do not wash!
- Find meadow mushroom and harvest properly
- How to clean the meadow mushroom
- Process meadow mushroom
- Tips
Meadow mushrooms (pictured here) look a bit like the tuberous toadstool
Clean meadow mushroom - do not wash!
The mushroom is among the cultivated mushrooms in Germany in the first place. Every year, about 64,000 tons are produced and end up mainly in canned goods, cream sauces and on the pizza. If you want to collect meadow mushrooms yourself, you should be very familiar with the poisonous doppelgangers. At home, the mushrooms are then immediately cleaned and processed - like all mushrooms mushrooms are not long lasting.
Find meadow mushroom and harvest properly
The meadow mushroom grows especially on summer thunderstorms on meadows and lawns. However, he does not tolerate artificial fertilization, which is why you should try your luck especially in regions with "old-fashioned" or organic agriculture. However lurking in collecting dangers: In addition to the meadow mushroom, there are other species, the pink and when they grow old, have brown lamellae. In the case of the poisonous carbolic mushroom, the lower stalk meat starts to appear chrome-yellow when it is cut, and this fungus also smells of carbolic acid, plaster or "hospital". Particularly young, closed specimens of meadow mushrooms can be confused with white specimens of the deadly poisonous tuberous mushroom. For this reason, you should always carefully remove mushrooms from the ground and never cut off on a stalk - you can see the toadstools on the thickened stem base.
How to clean the meadow mushroom
With the yield at home, you should clean it the same. Unlike some wild mushrooms, however, meadow mushrooms should not be washed because they absorb very much water very quickly and then become tasteless. Instead, it's best to do the following:
Then you can process the mushrooms as desired.
Process meadow mushroom
The best way to prepare the mushrooms fresh, because stored raw in the refrigerator, they hold only with luck a few days. The mushrooms can also be sliced and frozen, then you can use them at a later date like fresh mushrooms. In addition, mushrooms can be preserved by drying, loading or even boiling them.
Tips
The mushroom mushrooms available in the supermarket belong to their own kind, the two-pored Egerling (also Champignon de Paris). It can be grown in the basement on inoculated substrate bales, which you can purchase as ready-made cultures.