In any supermarket among mushrooms you can meet champignons, and they can be grown at home on their own. Dishes in which they will be present as an ingredient are also very many, they are available in any European cuisine. If you consider that the champignons are not that expensive, then it's no surprise that they are so popular.
If you decide to make a dish with champignons and bought them too much, it is important to find out how to store them properly. This information will be useful to those who grow mushrooms in the greenhouse.
Champignon storage without additional processing
Before sending the mushrooms to the place where they will be stored, they must be prepared. How exactly? This will depend on how long you want to store champignons. If you already prepare them in a short time, do not wash mushrooms in advance, but place them in a paper bag or a plastic container with holes.
Thus, mushrooms can wait a few days( especially if you put them in a plastic bag).But do not abuse it, because the mushrooms are perishable products. And if they have waited too long for you in the refrigerator, then they should be consumed with great caution.
Storage with pretreatment
If you have a freezer, you can store champignons for a long time in it. Only first they need to be pretreated - wash and dry. If there are spots - they need to be removed. Prepared mushrooms, if they are large, cut into pieces.
You can store champignons in the freezer as in one large package, a freezer or container, or by dividing into portions. The second option is more convenient, since you do not have to re-freeze them.
Frozen mushrooms are stored not only in fresh, but also fried and boiled. The shelf-life of fried mushrooms in frozen form is 3-6 months. Champignons are cut and fried over low heat, after cooling, they are laid out in containers. They are stored and used in the same way as frozen fresh ones.
Boiled champignons can be frozen for a longer time - about six months. After pouring water, boil the mushrooms in it until ready. After they need to be dried, expanded in containers and can be sent to the freezer.
Picking and drying mushrooms
You can store champignons not only raw, fried, boiled, but also pickled. Thus, you not only solve the problem of their preservation, but also get a delicious snack.
The first thing to do is prepare a marinade. For each liter of boiling water we take 1 tbsp.salt and 1 tsp.sugar, 5 fragrant peas and 5 peas of black pepper, a couple of laurel leaves. We lower 1 kg of mushrooms into the brine and cook for 30 minutes. After cooling the brine, add 50 gr.vinegar and pour into small banks. Champignons will be ready the next day. Keep them preferably in the refrigerator.
Also, mushrooms can be stored dried, and this is probably the best option. Dry them both in a natural way, and in an oven or an electric dryer. If you are for the first option - then drying is not necessarily in the sun. To dry the champignons must be prepared - they soaked in cold water for three hours.
Mushrooms in this form will become a fragrant and delicious additive for the first and second dishes. To store the dried mushrooms in the refrigerator is not necessary, it is possible and at room temperature. In such dried form they will live at least a year.