How to Clean Mushrooms

The mushroom is the king of the forest. Very fragrant and delicate, mushrooms are not to be appreciated only for their pleasant taste: they are in fact a mine of mineral salts and vitamins. Always buy fresh and excellent quality mushrooms because they are extremely delicate and undergo rapid degeneration. Today we will roll up our sleeves and see together how to clean the fresh mushrooms: I have chosen the porcini, chanterelles and champignons. Let's briefly see the main features:

• Porcini: very fragrant and precious, they fall into the category of edible Boleti mushrooms. You can buy them fresh or dried or in oil. The only problem is the cost.
• Chanterelles also called galleti, gialletti or chanterelles: they are precious mushrooms with an orange or amber color. They are exquisite for preparing risotto and accompanying meats. When you want to prepare a mix of sautéed mushrooms, it is advisable not to overdo it with chanterelles: their very strong flavor tends to cover that of the others.
• Champignons or champignons: they fall into the category of edible field mushrooms. Champignons are probably the most popular cultivated mushrooms. They are excellent for preparing raw and cooked side dishes. They tend to oxidize quickly so after cleaning they should be cooked immediately. It is a mushroom that is easy to find and affordable to everyone.

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Identity Card of the Recipe

• 21 KCal Calories per serving

• Ingrediants

  • 750 g of chanterelles, porcini or champignon or chiodini or pioppini mushrooms

  Materials Needed

  • Chopping board
  • Preferably ceramic knife
  • Towel or damp absorbent paper

  Preparation

  1. Cleaning of Champignon Mushrooms

  First cut the end of the stem to remove traces of soil. Gently detach the stem by making a twisting motion. Remove the skin covering the cap, starting from the edges towards the center. Cut the cap into thin slices and the stem to washers or lamellas.

  Did you know that
  The champignon mushroom tends to oxidize rapidly. For this reason it is recommended to cook it immediately after cleaning. Some people prefer to immerse the mushroom in lemon water for a few moments in order to prevent the surface from browning: personally, I do not recommend this technique. because the fungus tends to absorb water quickly.

  2. Cleaning of Porcini Mushrooms

  With a sharp knife, remove traces of soil and impurities starting from the end of the stem, taking care to remove as little pulp as possible. Scrape the surface with the knife to facilitate the operation. Repeat the scraping also in the part of the chapel. It is strongly not recommended to wash the mushroom in water because, acting like a sponge, it tends to fill with water. In any case, if the mushroom it is very difficult to clean and the soil remains even after having dabbed it with a damp cloth, it is advisable to pass it quickly in cold running water.
  If the porcini mushroom is small, cut it whole into slices (lengthwise). If, on the other hand, the size of the mushroom is important, it is advisable to detach the cap from the stem by exerting a gentle rotational movement and to obtain thin gills from the head and stem.

  3. Cleaning of Chanterelle Mushrooms

  Cleaning chanterelle mushrooms is not difficult but it is important to remove all traces of soil, which tends to get wedged between the lamellae of the mushroom (internal part of the cap). With the tip of a knife, patiently remove the impurities that are hidden between the lamellae of the mushroom; scrape (if necessary) the surface of the stem and remove the end. With a damp cloth, gently rub the top of the head. If the mushroom is large, cut it into wedges lengthwise; if it is small it can be cooked whole ( without cutting it into small pieces).

  Alice's comment - PersonalCooker

  An important recommendation: be careful with the quantities. All mushrooms (even those considered edible) contain a substance which, when taken in exaggerated quantities, can induce toxicity. The advice I can give you is to accustom the body to mushrooms, always assuming modest portions. So watch out for feasting!
  Don't miss the recipe for sautéed mushrooms and discover a fun trick in the kitchen to cut mushrooms into perfect slices!

  Nutritional values ​​and Health Comment on the recipe

  The values ​​on the side refer to the average of: porcini mushrooms, chanterelles, champignon mushrooms and honey mushrooms, already cleaned and hulled.