How to properly and thoroughly rinse and boil morels and stitches

2024 Author: James Gerald | [email protected]. Last modified: 2024-01-12 17:37

This is one of the first mushrooms available in early spring. They are undeservedly bypassed, not knowing how to properly and thoroughly rinse and boil morels and lines. Following the advice of experienced mushroom pickers, you can diversify your menu with aromatic and healthy products of the "quiet hunt".

Primary processing

After collecting morels and stitches, you should immediately sort out forest debris. Before thoroughly rinsing and boiling these mushrooms, it is necessary to reject spoiled and scattered specimens. Then the process is divided into several stages.

Washing

You should put morels and lines in a colander in small portions and send the container under running water. It is not necessary to stir the mushrooms during the washing process, they are fragile enough and can break. If necessary, shake them slightly so that the sand and earth are better washed out of the wrinkled caps.

Soak

On this issue, the opinions of mushroom pickers differ. Some recommend putting the mushrooms in a large bowl of clean water for 1 hour. Then the liquid is drained and the procedure is repeated twice with the same frequency.

There is an opinion that table salt should be added to the soaking liquid and the morels and lines should be kept in such a saline solution for at least half an hour. Before properly boiling morels and stitches, they are thoroughly washed from the brine under the tap.

Oleg Demidov, the chef of the Godunov restaurant, recommends using sauerkraut brine for the final soaking. The mushrooms should be thoroughly rinsed under running cold water, left several times for 30 minutes in a clean liquid and then filled with an acidic solution from pickles for 2-3 hours.

According to the expert, after such a specific "bath" the forest "extraction" will acquire a brighter aroma, which will reveal them in the best possible way during the frying process.

Cooking

Since morels and lines are conditionally edible mushrooms, not everyone knows how to cook them correctly after thorough washing. There are several rules that should not be ignored:

1. Large specimens should be cut into several pieces and only then sent to the pan.
2. Pour the lines and morels with cold water and bring the mass to a boil under the lid.
3. As soon as the mushrooms boil, reduce the heat to medium.
4. After 20 minutes, the broth must be drained into the sink and filled with morels or lines with a new portion of cold liquid.
5. Pour the hot broth again and only then start manipulating the preparation of various dishes.

Be sure to rinse the mushrooms after each cooking under the tap. This will help get rid of hydromethrin, a poisonous substance that prevents morels and stitches from being eaten fresh or semi-prepared.

Once the morels and stitches have been thoroughly washed and cooked properly, they can be dried, baked, fried and frozen.

Morels (lines) in sour cream with cheese

This recipe was also loved by Ivan the Terrible, in some culinary collections it is called "Tsarsky". There are products for him in every home, so preparing a dish is not at all difficult.

Ingredients:

• fresh mushrooms;
• 1 large onion;
• 2 tbsp. l. butter;
• 1 tbsp. l. wheat flour;
• 150-200 ml sour cream;
• hard cheese, ground peppers and table salt - to taste;
• green onions - for serving.

Preparation:

• Once the morels or stitches are thoroughly washed and boiled properly, they should be discarded in a colander. You can squeeze the cooled mushrooms with your hands from excess water, since there is a lot of it in their wrinkled caps even after draining.
• Cut the morels into small pieces. If only small specimens were collected, they can be left intact.

Chop the peeled and washed onion into small pieces, fry it in butter until golden brown

• Send prepared mushrooms to a frying pan, stir and keep on fire for another 5-7 minutes.
• Sprinkle everything with flour, mix again and heat for 3 minutes.
• Pour sour cream over the mass, add salt and ground multi-colored pepper to taste.
• Bring mushrooms to a boil, transfer to portioned plates and sprinkle with finely chopped green onions.

If possible, put the mixture of mushrooms and sour cream in small cocotte makers, sprinkle with grated cheese. Bake in the oven at 200 degrees until golden brown appears on the surface

Do not add too many aromatic spices to mushroom dishes so that the characteristic aroma of forest "trophies" is not lost.

Pickled morels

If the harvest of these mushrooms is unprecedented, you can prepare them for future use.

Ingredients for 2 liter jars of mushrooms:

• ready-made small morels or lines;
• 800 ml of drinking water;
• 5-6 garlic cloves;
• 2 tbsp. l. salt;
• 1, 5 Art. l. Sahara;
• 3 bay leaves;
• 10 allspice peas;
• 8 cloves;
• 2 tbsp. l. vinegar 9%;
• 2 tbsp. l. vegetable oil.

Preparation:

1. Put salt, sugar, finely chopped garlic and all spices in boiling water, except vinegar. Stir, boil for 15 minutes. At the end, pour vinegar into the marinade and turn off the heat.
2. Once the morels or stitches have been thoroughly washed and boiled properly, they should be filled into sterile canning containers.
3. Pour the future canned food with marinade to the very edge of the cans, leaving room for a few tablespoons of vegetable oil.
4. Close the pickled mushrooms with lids, send to the refrigerator for 1-3 days.

Remove from the marinade as needed and serve with fragrant vegetable oil and chopped fresh onions or green onions. This appetizer is especially good with mashed potatoes or vegetables baked in foil.

Morel casserole

A very simple and tasty dish that can be prepared with little or no effort.

Ingredients:

• 1 large onion;
• ready-made lines;
• 400 g of peeled potatoes;
• 200 g of hard cheese;
• 2-3 st. l. refined oil;
• mayonnaise "Provencal".

Preparation:

Grate peeled potatoes with large holes

Chop the peeled onion into medium cubes

• Pour vegetable oil on the bottom of a deep baking dish, put a thick layer of mushrooms.
• Cover with onion on top and add a little salt.

• Make a fine mesh of mayonnaise or grease the surface of the onion layer with a little sauce.
• Place the grated potatoes on top, flatten.

Cover the mixture with mayonnaise in a dense layer

Sprinkle with grated cheese and send to the oven, preheated to 200 degrees, for 40 minutes

Mayonnaise can be replaced with thick sour cream

Now you can safely go on a "quiet hunt" in May, and then don't forget how to properly and thoroughly wash and boil morels and lines.