Farmers and housewives warn against making mushrooms tough and suggest how to deal with mushroom catches.
- Freezing, drying and salting are the most popular ways to preserve a mushroom crop of The Gaia Voice.
– However, do not forget about the valuable catch behind the shelf, but Learn to use preserved mushrooms in everyday cooking, food expert Leena Ylikännö from agricultural and housewives in Western Finland reminds
- Ease speaks for freezing. Frozen mushrooms, like fresh mushrooms, can be used in a variety of ways for baking and cooking. However, before freezing, remember to handle the mushrooms properly.
– Freeze only fried mushrooms, because the raw mushrooms become woody in the home freezer and take up a lot of space, Ylikännö says.
- The overleaf mentions one rule over the other for frozen mushrooms.
– Frozen mushrooms should not be overcooked, but should be added to the sauces, for example, frozen at the end of cooking. That way they don’t get stuck.
- In the old days, mushrooms were preserved in salt. Traditional mushroom salads, soups and pots can be made from salted mushrooms. Here, too, there are a few things to keep in mind that food isn’t too salty in the end.
– To remove excess salt, the mushrooms should be soaked before use. The longer salt mushrooms are stored, the more they absorb salt. Soak the mushrooms overnight in cold water or cook them for a while.
- Dry mushrooms can also be soaked before use.
– Use lukewarm water or milk for soaking. The soaking liquid can be used for cooking. You can also boil the mushrooms in soaking water, allowing you to get to the actual cooking faster.
In summary, Ylikännö gives the following five points for preserving mushrooms:
Freeze only fried mushrooms
Add the frozen mushrooms at the end of cooking
Soak the excess salt out of the salt mushrooms
Crush the dried mushrooms as a spice in the dishes
Soak the dried mushrooms and use the soaking liquid