The next mushroom season is about to begin, and avid mushroom pickers are starting to rack their brains over what to do with their ‘catch.’
There are plenty of options: make soup, fry mushrooms, stock up on supplies for the winter, lists chef Yulia Arkhipova, an expert at the BelNovosti online publication.
Did you know that not all edible mushrooms are suitable for the first option, that is, soup?
In no case should you make soup from gall mushrooms, perennial tinder fungi, freshly picked pink russulas and russulas. These types of mushrooms are not suitable for this purpose.
It is also not recommended to use lamellar mushrooms with milky juice, such as saffron milk caps, chanterelles and russula, for making soups.
But milk mushrooms, oddly enough, were not included in the ‘forbidden’ list: soup made from these mushrooms was even given a special name ‘gruzdyanka’.
Gruzdyanka is usually prepared from salted milk mushrooms, but you can also use fresh mushrooms, after soaking them to remove the caustic and pungent milky juice.
The ideal mushrooms for making soups are porcini mushrooms, butter mushrooms, honey mushrooms, aspen mushrooms and birch boletes.
However, even these mushrooms contain toxins. When frying, harmful substances evaporate, but when boiling, substances hazardous to health remain in the broth.
Therefore, to avoid situations with an unfavorable outcome, it is recommended to drain the first mushroom broth and then cook the soup in the usual way.
Earlier, we talked about what liquid smoke consists of.
The next mushroom season is about to begin, and avid mushroom pickers are starting to rack their brains over what to do with their ‘catch.’
There are plenty of options: make soup, fry mushrooms, stock up on supplies for the winter, lists chef Yulia Arkhipova, an expert at the BelNovosti online publication.
Did you know that not all edible mushrooms are suitable for the first option, that is, soup?
In no case should you make soup from gall mushrooms, perennial tinder fungi, freshly picked pink russulas and russulas. These types of mushrooms are not suitable for this purpose.
It is also not recommended to use lamellar mushrooms with milky juice, such as saffron milk caps, chanterelles and russula, for making soups.
But milk mushrooms, oddly enough, were not included in the ‘forbidden’ list: soup made from these mushrooms was even given a special name ‘gruzdyanka’.
Gruzdyanka is usually prepared from salted milk mushrooms, but you can also use fresh mushrooms, after soaking them to remove the caustic and pungent milky juice.
The ideal mushrooms for making soups are porcini mushrooms, butter mushrooms, honey mushrooms, aspen mushrooms and birch boletes.
However, even these mushrooms contain toxins. When frying, harmful substances evaporate, but when boiling, substances hazardous to health remain in the broth.
Therefore, to avoid situations with an unfavorable outcome, it is recommended to drain the first mushroom broth and then cook the soup in the usual way.
Earlier, we talked about what liquid smoke consists of.
The next mushroom season is about to begin, and avid mushroom pickers are starting to rack their brains over what to do with their ‘catch.’
There are plenty of options: make soup, fry mushrooms, stock up on supplies for the winter, lists chef Yulia Arkhipova, an expert at the BelNovosti online publication.
Did you know that not all edible mushrooms are suitable for the first option, that is, soup?
In no case should you make soup from gall mushrooms, perennial tinder fungi, freshly picked pink russulas and russulas. These types of mushrooms are not suitable for this purpose.
It is also not recommended to use lamellar mushrooms with milky juice, such as saffron milk caps, chanterelles and russula, for making soups.
But milk mushrooms, oddly enough, were not included in the ‘forbidden’ list: soup made from these mushrooms was even given a special name ‘gruzdyanka’.
Gruzdyanka is usually prepared from salted milk mushrooms, but you can also use fresh mushrooms, after soaking them to remove the caustic and pungent milky juice.
The ideal mushrooms for making soups are considered to be porcini, butter mushrooms, honey mushrooms, aspen mushrooms and birch boletes.
However, even these mushrooms contain toxins. When frying, harmful substances evaporate, but when boiling, substances hazardous to health remain in the broth
The next mushroom season is about to begin, and avid mushroom pickers are starting to rack their brains over what to do with their ‘catch.’
There are plenty of options: make soup, fry mushrooms, stock up on supplies for the winter, lists chef Yulia Arkhipova, an expert at the BelNovosti online publication.
Did you know that not all edible mushrooms are suitable for the first option, that is, soup?
In no case should you make soup from gall mushrooms, perennial tinder fungi, freshly picked pink russulas and russulas. These types of mushrooms are not suitable for this purpose.
It is also not recommended to use lamellar mushrooms with milky juice, such as saffron milk caps, chanterelles and russula, for making soups.
But milk mushrooms, oddly enough, were not included in the ‘forbidden’ list: the soup made from these mushrooms was even given a special name ‘gruzdyanka’.
Usually, gruzdyanka is prepared from salted milk mushrooms, but you can also use fresh mushrooms, after soaking them to remove the caustic and pungent milky juice.
The next mushroom season is about to begin, and avid mushroom pickers are starting to rack their brains over what to do with their ‘catch.’
There are plenty of options: make soup, fry mushrooms, stock up on supplies for the winter, lists chef Yulia Arkhipova, an expert at the BelNovosti online publication.
Did you know that not all edible mushrooms are suitable for the first option, that is, soup?
In no case should you make soup from gall mushrooms, perennial tinder fungi, freshly picked pink russulas and russulas. These types of mushrooms are not suitable for this purpose.
Also, for making soups, it is not recommended to use lamellar mushrooms with milky juice, such as saffron milk caps,
The next mushroom season is about to begin, and avid mushroom pickers are starting to rack their brains over what to do with their ‘catch.’
There are plenty of options: make soup, fry mushrooms, stock up on supplies for the winter, lists chef Yulia Arkhipova, an expert at the BelNovosti online publication.
Did you know that not all edible mushrooms are suitable for the first option, that is, soup?
In no case should you make soup from gall mushrooms, perennial tinder fungi, freshly picked pink russula and russula. These types of mushrooms are not suitable for this purpose.
Also, it is not recommended to use lamellar mushrooms with milky juice, such as saffron milk caps, chanterelles and russula, for making soups.
But milk mushrooms, oddly enough, were not included in the ‘forbidden’ list: soup from these mushrooms was even given a special name ‘gruzdyanka’.
Usually gruzdyanka is prepared from salted russula, but you can also use fresh mushrooms, after soaking them to remove the caustic and pungent milky juice.
The ideal mushrooms for making soups are porcini mushrooms, butter mushrooms, honey mushrooms, aspen mushrooms and birch boletes.
However, even these mushrooms contain toxins. When frying, harmful substances evaporate, but when boiling, substances hazardous to health remain in the broth.
Therefore, to avoid situations with an unfavorable outcome,It is recommended to drain the first mushroom broth and then cook the soup in the usual way.
Earlier we talked about what liquid smoke consists of.
