It is clear that frankly dirty mushrooms need a grandiose "headwash". And if they are vacuum packed and shine with pristine whiteness, should they be cleaned before cooking? The question of mushroom cleaning remains open, and the difference of opinion sometimes reaches the point of outright irreconcilability.
Interesting champignon mushrooms - their growing season lasts from spring to late autumn. On special farms, mushrooms are harvested all year round. Mushrooms can be found everywhere: in mixed and coniferous forests, in meadows, in fields and even within the city.
Another good thing about champignon is that it is suitable for any culinary treatment. And shredded fresh mushroom with spices and sauce is every vegan's dream.
In stores, they usually sell double-pore champignon. This species showed itself best of all under artificial cultivation conditions. We already reflexively recognize these mushrooms in the showcase - with rounded smooth or scaly caps. White and cream-colored mushrooms are sold unripe - with unopened fruit bodies... In appearance, they resemble koloboks. With brown caps (portobello) they are marketed more mature, their caps are slightly open. On the market there are mushrooms of other types, unlike the store ones.
Purchased mushrooms look clean and thoroughly, if not excessively, they are cleaned, most likely by inertia. On the one hand, this is natural, because cleanliness is the key to health. But on the other hand, manic ripping is unnecessary.
By the way, I never scoff at mushrooms. And how pleased it was to learn that this is exactly what the experienced chef I. Lazerson does. He calls such cleaning a useless exercise. (This is discussed in the first part of the video).
There are unshakable sanitation rules for all mushrooms, no matter what dish they are intended for:
If the mushrooms were stored for a long time and incorrectly, they turn from white sturdy ones into a dark-spotted sluggish mass
With an ordinary napkin, remove the main debris from the surface of the champignon cap
Subsequent operations are more concerned with wild mushrooms. For example, you can remove the skin from the hats altogether. It is pry off with a knife and removed in strips from the edge of the circle to the center of the cap.
There is an opinion that the skin of mature mushrooms becomes tough after cooking. Absurd. A cooked mushroom will always be firm, but it will never be as tough as "mature" beef.
Some are annoyed by a skirt on a leg (velum) in wild mushrooms - it looks, they say, not very aesthetically pleasing, it will ruin the look of a salad or blockage. In this case, the uncomfortable part is scraped off with a knife.
Velum (if simpler, then a skirt or ring) is removed from the mushroom leg at will
In mature specimens, the plates are almost black, so they are removed if desired - scraped out with a spoon. Although all parts of the champignon are edible and tasty.
The safest way to remove plates is to scrape them out with a spoon.
Each housewife has her own mushroom processing ritual. The craving for cleanliness and safety is commendable, but it has a flip side of the coin. It's a pity when a wonderful mushroom turns into waste by a certain percentage.