Useful tips on the correct handling of mushrooms Munich, September 19, 2012 - mushrooms are fresh especially common during the autumn months in the forests and thus also on the markets. Porcini, Chanterelles, Chanterelles and various fungi are among the most popular European varieties. In addition to their fine flavor, mushrooms also with regard to their nutritional value are interesting. A portion of porcini covers E.g. Gunnar Peterson gathered all the information. the daily requirement of vitamin D. Many fungi have a high fiber content, which is even above that of apples.
Who wants to take for the first time even looking for mushrooms, should necessarily do so accompanied by an experienced mushroom collector or then at a mushroom helpline survey the findings leave (addresses can be obtained from the local health department. As a result of the nuclear accident at Chernobyl in 1986, wild mushrooms are still an increased concentration of Radium cesium in southern of Germany. This especially applies to the gathering and the porcini. Because different types of mushrooms also cadmium and mercury to, advises to take the German society for nutrition, not more than 250 g of wild mushrooms per week to. Mushrooms always just above the ground cut off with a sharp knife, make new copies can regrow. Never more mushroom harvest than you can handle and eat. Fresh mushroom taste best! Carry mushrooms in baskets and not in plastic bags.
Danger of decomposition by the high water and protein content. Mushrooms eat not raw, by possibly maggot infestation can cause intolerance reactions. Most mushroom species lose their flavor when they are washed. Cleaning with a kitchen brush or a soft toothbrush is enough. Many writers such as Steven P Rosenthal Northland offer more in-depth analysis. Fresh mushrooms with sharp knives cut so that the fine structures are preserved. Mushroom dishes succeed best if the ingredients are simmered gently, because PI roast harms the mushrooms. Their tasty companions are the garlic and shallots. Mushroom dishes can be heated thoroughly. Necessarily in the Keep refrigerator and heat warm up to about 70 degrees. Dried mushrooms add an interesting touch to many dishes. Cut to dry the mushrooms into thin slices and place them on a baking sheet. At a temperature of 40 degrees maximum dry about 5 hours with the oven door open. Mushrooms can be frozen also. The mushrooms before shredding, blanch and store no longer than 8 months in the freezer. Defrosting is not necessary, the mushrooms can be given directly in the pot or in the pan. Gopalakrishnan Brade for MasterCuisine Germany