1. Improper storage
Mushrooms do not like long-term fresh storage. It is best if this period does not last longer than a day. If you really want to stock up on mushrooms for later, you should use one of the processing methods. They can be dried, thereby removing 80% of the moisture. The remaining liquid inside the mushrooms is not enough for the reproduction of harmful microorganisms. Mushrooms can also be salted, then after they are fermented, the sugar is converted into lactic acid and will also protect the product from spoilage. Another popular processing method is pickling. First, the mushrooms are boiled, thereby getting rid of all potentially dangerous microbes, and then they are protected with sodium chloride and acetic acid.
Useful advice: But freezing mushrooms is a bad idea. After they are thawed, most of the juice and moisture will come out of them, causing the taste to become rubbery.
2. Wash mushrooms before cooking
One of the most common mistakes before preparing mushrooms is washing them under running water. Many people forget that this product already contains too much water, and the spongy structure also absorbs very well. Therefore, after such a procedure, the dish can turn into an unsightly liquid something. It will be much more effective to simply wipe the mushrooms with a brush and a damp paper towel. This advice is especially good when after that the mushrooms need to be cut into pieces.
3. Slow cooking
Another common mistake associated with cooking mushrooms is slowly simmering them over minimal heat. Such actions force excess moisture inside the mushrooms to come out, due to which they are very steamed. This error results in mushrooms that are overly wet and a lot of liquid in the pan, whereas ideally all the water should have evaporated before the mushrooms are fully cooked and the stoves removed. Roasting is best done over medium to moderately high heat. Send mushrooms to the pan only when it is hot.
4. Incorrect cutting
Some mushrooms, especially the smaller ones, are best cooked whole without even cutting. Other gorgeous-textured mushrooms that tend to look more wild are delicious when ripped apart rather than sliced or quartered. Large mushrooms are usually divided into legs and caps. The legs are then cut into rings, and the caps in plates: in half or in four parts, depending on the size. Some mushrooms taste better after being cooked if they are not chopped but torn into pieces. An example is oyster mushrooms, so they do not lose their structure.
Different parts of the mushrooms are different in cooking. For example, it is recommended to use the legs for sauce, for this they are fried separately and then chopped using a meat grinder or blender. You also need to watch out when frying mushrooms so that the pieces of legs and caps are equivalent, so the cooking will be simultaneous. Large pieces are better fried and slowly lose moisture, and if the mushrooms need to be stewed, then you can cut them into smaller ones.
5. Overflowing frying pan
Lack of free space in the pan leads to poor cooking. If there are a lot of mushrooms, they give a lot of liquid, which does not have time to evaporate and allow the pieces to fry beautifully. When you need to fry a large amount of mushrooms, it is best to do it in several approaches. Spend more time, but the taste will be much more pleasant and richer. A large skillet is ideal for cooking.
6. Not enough oil
Mushrooms absorb like a sponge, so at the very beginning of cooking, do not spare the oil. It will be partially absorbed, and the rest will fulfill its main function - to protect the pieces from burning. If you immediately pour in a sufficient amount of oil and thoroughly warm it and the pan, then the mushrooms will not release much juice, which means they will fry much better.
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7. Frequent stirring
Mushrooms are a completely independent product. Therefore, he does not like when he is often stirred. So he lets in more juice and begins to stew, rather than fry. To prevent mushrooms from burning, it is better to carefully monitor the temperature, and not to interfere often.
8. Pre-boiling
Each type of mushroom differs not only in its taste, but also in the way it is cooked. You need to pay attention to this. Some mushrooms can be fried just like that, but others must be boiled beforehand. For example, milk mushrooms and mushrooms require additional processing, and champignons, oyster mushrooms and porcini mushrooms can be immediately sent to the pan.
Each type of mushroom has its own taste and processing method. Some mushrooms can be fried fresh, others only after boiling. But the logic of security requires that all mushrooms that are brought from the forest must be boiled beforehand.
Obvious but important. Forest mushrooms are sorted due to processing differences. You don't need to boil the porcini mushroom, milk mushrooms, honey mushrooms - by all means. And the milk mushrooms are boiled much longer.
And these 3 soup recipes will warm you up during autumn and winter evenings.
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Source: https://novate.ru/blogs/221120/56827/
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