Shopping Cart
Autumn is undoubtedly the season of the year in which more mushrooms and fungi reproduce and collect in our mountains. That is the reason of the creation of these brief tips about cleaning, cutting and conservation of the mushrooms. It can help us to enjoy more the your meal.
Cleaning
We will need a damp cloth, a small brush and a lace knife or weaver.
First, clean the trunk: In order to do it, take the lace or the knifing knife and scrape well so that no soil remains. Attention!! You have to scrape, DO NOT peel the mushrooms.
Then, using the damp cloth, wipe the hat of the mushroom and finally, with the brush, clean well the sheets of the mushroom. This work is time-demanding and it requires to be patience, but it is a necessary step to enjoy the mushrooms as much as possible.
Cutting
Depending on the use that we are going to give to each mushroom, we will do a different kind of cut.
If they are species that can be consumed raw (Boletus Edulis, Pinicola, Amanita Caesarea, among others), we will cut the mushrooms very thinly to obtain sheets of pleasant texture. For getting it, we will use an onion knife or the Santoku.
If we want to make a stew, sauté them or add them to a meat or a fish as garnish, cut them into dices by using the cook knife.
Conservation
The harvesting of mushrooms often involves a non-instantaneous consumption as we have to conserve them.
If you want to keep them fresh, it is preferred to store them in the bottom of the refrigerator covered with a damp cloth.
Depending on the variety, we can either dry them, freeze them or confit them.
My advice is to pick only those which are going to be consumed.