Dried mushrooms harm and benefit and harm. Dried mushrooms: harvesting methods, causes of poisoning Is it possible to eat dried porcini mushrooms

22.02.2021

Nutritionists are wary of mushrooms, since these delicious gifts of the forest cannot boast of a high nutritional value. They contain 90 percent water (which makes them low in calories), and the rest is carbohydrates and defective protein. After drying, the mushrooms gain, however, more benefits, as they lose water and concentrate valuable minerals. Especially we are talking about calcium (the main building material for bones and teeth), selenium (protects cells from free radicals and activates the immune system), phosphorus (keeps the brain working), potassium (regulates water balance and helps maintain pressure at the desired level). Due to the increased content of enzymes, dried mushrooms stimulate appetite and improve digestion. At the same time, they become more nutritious than fresh ones (100 grams of dry boletus provides a supply of about 230 kilocalories, while the same amount of processed product contains only 35 kilocalories).

Two mushrooms in borsch

In winter, the nutritional value of dried mushrooms fades into the background, because the gifts of the forest in some countries are an indispensable element of traditional dishes. Residents of some countries cannot imagine, in particular, a Christmas table without borscht or, cabbage and mushrooms, minced mushroom pies, etc. There are a lot of recipes for such dishes, but traditionally mushrooms are combined with fresh and sauerkraut, meat and sausage, combining them , for example, in pots.

Mushrooms "our" and exotic

What types of mushrooms taste best after being dried? First of all, we are talking about specimens with hard caps and a high pulp content, that is, for example, O porcini mushrooms. Boletus especially appreciated in cooking. Dried boletus should have a light color and delicate aroma. They are great for mushroom soups. Russian mushrooms are much darker and more aromatic, so they should be used in cooking dishes with sauerkraut and stew.

Recently, exotic dried mushrooms have appeared on the market, which are often as tasty as domestic ones, and surpass them in nutritional value. Brazilian muril mushroom (agaric), occupying an important place in the diet of the inhabitants of South America. You can buy it from us only in dried form, which, fortunately, does not deprive the mushroom of valuable components, even more often it can be found in the form of an extract in the pharmacy version. Among the components, the most valuable are polysaccharides, and there are more of them than in other edible mushrooms. These beneficial compounds have a great effect on the immune system, and several times increase the activity of anti-cancer cells. They are effective in combating cardiovascular diseases, lowering blood sugar and cholesterol levels, regulating blood pressure, restoring the liver and improving intestinal motility.

It makes sense to experiment by adding dried mushroom from Japan, known as ... In Asian medicine, they have been prized for centuries for their ability to regulate immunity and support the body against tumors. And another local dried delicacy - mushrooms moon- have a great effect on the cardiovascular system.

Storage precautions and rules

When buying dried mushrooms, you should follow the same rules as when purchasing fresh ones. It is necessary to strongly avoid products from unverified sources, not to buy from people without the appropriate permission. Poisonous mushrooms do not lose their dangerous properties after drying, and in the market, among the hats strung on a string, an inedible mushroom can be crept in, which will ruin the whole feast. Doctors confirm that there are cases of poisoning after eating dried poisonous mushrooms, although, fortunately, there are not so many of them and they are not as tragic as, for example, the effects of eating fresh fly agaric.

Well-dried mushrooms are quite resilient and break only after strong bending. Underdried will be difficult to break, and overdried will be too brittle. Dried mushrooms can be stored for several months, subject to the main rule: the product requires an airtight container that does not receive moisture, light and air. remember, that dried mushrooms are hygroscopic and easily absorb odors.

Before adding dried mushrooms to dishes, do not forget to soak them in water, for at least a few hours. The taste of boletus, boletus, etc. will further emphasize soaking in milk.

Dried mushrooms are used to prepare a wide variety of dishes. In terms of taste and nutritional value, mushroom preparations are superior to canned boletus and aspen mushrooms. However, poisoning with dried mushrooms has not been such a rarity lately. The cause of intoxication is often the harvesting of poisonous mushrooms, which are dangerous to human health.

What is the use

Mushrooms are often called "vegetable meat" because of the vegetable proteins they contain. Dried gifts of the forest surpass raw mushrooms in calorie content, therefore, experts do not recommend their use in dietary nutrition.

Dried mushrooms composition:

Trace elements: phosphorus, calcium, zinc, sulfur;
Vitamins: A, B, D, E;
Other beneficial substances: organic acids, melanin, urea.

The benefits of dried mushroom products:

famous for its unique composition, and in dry form, the beneficial properties do not lose their strength. Dried boletus contains more than 20 types of amino acids that contribute to improved performance of the digestive organs, metabolism and the formation of new blood cells.
Dried oyster mushrooms have antiviral and anticancer effects.
Dried mushrooms can help relieve constipation.
Mushrooms quickly satisfy hunger.

In cooking, not only whole dried mushrooms are used, but also in powder form.

How to dry mushrooms properly

Each housewife has her own way of drying mushrooms, with the help of which she manages to preserve the aroma and taste of the delicacy. Before you start preparing, you need to know which types of mushrooms can be dried and which cannot.

Tubular mushrooms

Many members of this family are suitable for dry harvesting.

Types of mushrooms:

Aspen mushrooms;
White mushrooms;
Boletus boletus;
Flywheels.

Lamellar mushrooms

Lamellar mushrooms are distinguished by long stripes under the cap and a white juice secreted at the cut. It is this liquid that gives the bitter taste to the dried fruit of the forest.

Views:

All varieties of honey agarics;
The umbrella is colorful;
Champignon.

Volnushki, milk mushrooms and russula are not suitable for this type of harvesting for the winter.

Chanterelles

Common chanterelle is used for drying for the winter, but at the same time it has a specific bitter taste.

Marsupials

A distinctive feature of marsupial fruits of the forest is a wrinkled, bumpy surface, unattractive in appearance. The most famous representative of this family are morels. They contain many toxins that, if improperly processed, cause food intoxication.

Another representative of the mushroom family of marsupials is the white truffle. This forest product grows only in certain places and is rarely caught by mushroom pickers.

Mushroom drying rules:

First, the gifts from the forest must be freed from dirt and leaves.
Then you need to select mushrooms that are close in size. Large fruits are cut into several parts, the legs of chanterelles and honey agarics are cut off.
Wormy, rotten and overgrown mushrooms are not suitable for harvesting.

Methods for drying mushrooms:

In the sun. Only dry and sunny weather is necessary for the blanks. The fruits are strung on a string and dry for about a week. It is recommended to cover the top with gauze so that dust and flies do not sit down.
In the oven. For drying, it is advisable to use grates; in their absence, the baking sheet is covered with parchment paper. Dry for at least 8 hours at an average temperature of 60 degrees.
In the microwave. It is a troublesome process, but some people still use it. At a power of 100 W, the mushrooms are dried for 15 minutes, then the microwave is ventilated and the procedure is repeated 5-6 times.
In an electric dryer. The cut product is laid out at an equal distance from each other and dried according to the instructions.

Correctly dried mushroom is elastic, without burnt barrels, moderately dry.

Dried mushroom poisoning: symptoms

The most common cause of poisoning is the consumption of dried poisonous mushrooms. Inexperienced mushroom pickers can confuse a chanterelle or aspen with a toadstool and then poisoning cannot be avoided. After heat treatment or drying, poisonous mushrooms still remain dangerous to humans.

Poisoning reasons:

The mushrooms were collected near highways and chemical plants;
Symptoms of poisoning often occur in people suffering from chronic diseases of the gallbladder, gastrointestinal tract, renal and hepatic insufficiency;
Low-quality raw materials for drying;
Violation of the technology for preparing a product for the winter.

Intoxication symptoms

Signs of poisoning become noticeable a few hours after using dried mushrooms for food. The severity of the clinical picture depends on the age of the victim, body weight, and the amount of delicacy eaten. Common symptoms of boletus and boletus poisoning are similar to signs of food intoxication.

Signs of poisoning:

Nausea;
Vomiting urge;
Loose stools;
Pain in the abdominal cavity of a spasmodic nature.

Hallucinations, constriction of the pupils, increased sweating, convulsions, tachycardia are hallucinations of mushroom poisoning.

Poisoning with dried mushrooms in children is much more difficult. The body of young patients is more sensitive to the effects of toxins than that of an adult.

First aid and treatment

When the first signs of poisoning appear, the victim needs to be provided with first aid. The faster you start resuscitation, the less toxins will spread throughout the body.

First aid steps:

Gastric lavage. To cleanse the digestive organs of toxins, the victim needs to drink 1000 ml of boiled water and forcibly induce vomiting. The procedure should be done until the contents of the stomach consist only of water.
The quickest removal of toxic substances from the body is helped by the intake of sorbents: Smecta, Enterosgel, Activated carbon, Polysorb.
To prevent dehydration, the victim is shown to drink plenty of fluids.

Further treatment should be carried out in a hospital under the supervision of specialists. Complex therapy is designed to eliminate the symptoms of poisoning and the patient's quick recovery.

Poisoning treatment:

Gastric lavage through a special tube.
To restore the body's water balance, the patient is prescribed droppers with saline and glucose.
In case of poisoning with poisonous dried mushrooms, the patient undergoes hemodialysis.
Restoration of intestinal microflora.

Diet food occupies a special position in complex therapy. The daily diet should consist of boiled vegetables and lean meats. Alcohol, soda, fatty and salty foods must be excluded. Compliance with the diet and all the recommendations of the attending physician will allow the patient to fully recover in 2-3 weeks.

Consequences and prevention

The consequences of mushroom poisoning can be the most dire. A person who has eaten a dried poisonous mushroom runs the risk of getting severe intoxication.

Types of effects of poisoning:

Exacerbation of chronic diseases of the gastrointestinal tract;
The onset of renal failure;
Violation of the intestinal microflora;
With mushroom poisoning in women in the position, it is possible to terminate pregnancy;
Death. Death occurs in 50-80% of cases of intoxication with a pale toadstool or.

Despite all the dangers of a forest delicacy, mushroom poisoning can be avoided if the safety rules for picking and drying mushrooms are observed.

Precautionary measures:

Dried mushrooms cannot be purchased at the market from unknown merchants.
The collection of forest gifts should be carried out away from major roads.
It is better to discard the mushrooms that aroused suspicion.
Before drying, mushrooms should not be raw for a long time, it is advisable to process them on the day of harvest.

Dried mushroom poisoning requires an immediate response. Timely assistance provided will save the victim's life and help avoid consequences.

Video: how to properly store dried mushrooms

My godmother is an avid mycelium. This year she was lucky, and she collected and dried a lot of porcini mushrooms and chanterelles. She brought me, they say, get ready. Even rewarded with recipes. And I myself love "foreign" shiitake mushrooms, sometimes I buy and cook them. Today I will share with you a recipe for cooking dried foreign mushrooms, plus I will tell you how to properly cook dried porcini mushrooms and chanterelles.

Boiled dried shiitake mushrooms

I myself recently learned how to cook these dried shiitake tree mushrooms, there are a great many recipes for dishes with them. The main thing is to boil it correctly"Intourist".

It will come in handy from technology gas or electric stove. Prepare a bowl for soaking mushrooms, a saucepan for boiling them, a slotted spoon and a plate for boiled shiitake from the spoon-bowls.

When everything you need is on the table, it's time to stock up on the necessary ingredients.

Ingredients

Shiitake mushrooms can be found in the supermarket, but they are decent there. If you live in a big city and you have a Chinese market - you go there, there they can be found 5 times cheaper. At the time of buying check that the mushrooms are dried, and not damp- they should break easily and with a crunch.

As soon as the treasured shiitake is in your kitchen, you can immediately cook it, in our case, boil it.

Step by step cooking

Cooking recipe video

This video shows the process of boiling Chinese shiitake tree mushrooms.

Dried porcini mushrooms with potatoes

Now we will figure out how to cook delicious dried white mushrooms with potatoes in the manner of roast.

Cooking time: 1,5 hour.
Servings: 6.
Calorie content: per 100 g 66 kcal.
From technology we need only electric or gas stove. From the dishes you need: a saucepan and a frying pan with lids, a spatula, a bowl and a plate for soaking mushrooms, a slotted spoon and a plate, a sieve, gauze and dishes for mushroom infusion, a glass, a cutting board and a knife.

The most important event remains - to stock up on food.

Ingredients

If you choose high-quality ingredients, the dish will turn out delicious and healthy:

Porcini mushrooms can be dried yourself, but you can buy. When buying, check their dryness - a piece of mushroom should break easily in your hands.
Take medium-sized potatoes... Root vegetables should be firm, without eyes and spots.
, with a tight-fitting golden husk. The onions themselves should be free of sprouts and soft areas.
Choose small carrots, bright orange color, without black spots and rot.
Choose fresh sweet peppers, juicy elastic. The vegetable should be bright, and the stalk should be green, without black dots and signs of rot.

When we already have everything we need, we can start directly cooking delicious roast.

Step by step cooking

First of all, let's prepare the dried porcini mushrooms:

Now let's start preparing our dish:

Pour 50 g of vegetable into a saucepan and add 40-50 g of butter, put the pan over medium heat so that the butter melts.
Peel and chop 1 kg of potatoes in any shape, put them in a saucepan with melted butter.
Pour about 100 ml of mushroom infusion into a glass, add the rest of the liquid to a pot with potatoes, cover it with a lid and leave to simmer for 20 minutes.
Pour 25 g of vegetable oil into a preheated skillet and add chopped onions (about 120 g). When the onion becomes transparent, add the mushrooms to it and fry for 5-7 minutes over medium heat.
Freely chop a medium carrot (about 80 g) and a small bell pepper, peeled and peeled (about 60 g). Add vegetables to the skillet and stir.
Pour the left 100 ml of mushroom infusion into the vegetables, add pepper and bay leaf to taste. Cover the pan with a lid and simmer for 7-10 minutes.

Add vegetables and mushrooms to potatoes, mix, salt to taste. Cover the pot with a lid and turn off the heat after a minute. The dish is ready. Bon Appetit!

Cooking recipe video

This video shows in detail the process of cooking stewed potatoes with dried mushrooms in the manner of a roast.

Dried chanterelle soup

Now we will figure out how to cook mushrooms such as dried chanterelles, and make a soup from them!

Cooking time: 1,5 hour.
Servings: 4.
Calorie content: per 100 g 28 kcal.
For cooking we need: an electric or gas stove, two pots and a frying pan with lids, a sieve, a cutting board and a knife, a dressing cup, a spatula, a spoon and a ladle.

Well, the most important thing in cooking any dish is going for the necessary products.

Ingredients

It is very important to choose high-quality and fresh ingredients - the success of the finished soup depends on this. You know how to choose vegetables and other products, there is little left to do. Dried chanterelles can be found in shops or markets. Good mushrooms will have a bright orange hue., dry. If such a mushroom is broken, a distinct crunch is heard.

When everything you need is on the kitchen table, it's time to start the process of creating our fragrant soup.

Step by step cooking

Take 300 g of dried chanterelles, put in a saucepan, pour 2.5 liters of water and put on medium heat until boiling.
Finely chop a couple of onions (about 160 g), pour 30 g of vegetable oil into the pan, put the onion there and fry it a little over low heat for 3-5 minutes.
When the chanterelles boil, wait a couple of minutes and remove the pan from the heat. Strain the mushroom broth through a sieve into another saucepan. Rinse the mushrooms themselves with cold running water (it is enough to drain the water 2-3 times).
Chop the boiled chanterelles finely. Put them on the onion, stir. Cover the pan with a lid and simmer for 30 minutes. over low heat, stirring occasionally.
Mix 80 g sour cream with 30 g flour so that there are no lumps left. Add some mushroom stock and stir the dressing well.
Chop a bunch of fresh dill (about 30 g).
Put the finished mushrooms in the broth, put the pan on medium heat until boiling (about 10 minutes). Season with salt and pepper to taste.
Pour the dressing into the soup, stirring constantly. Cover the saucepan with a lid and simmer for 20-30 minutes.
Add chopped dill in portioned bowls to the finished soup. Bon Appetit!

Cooking recipe video

This video shows step by step how to make a fragrant and beautiful soup from dried chanterelles.

How to decorate dried mushroom dishes

If the mushrooms are initially small, they can be left intact, and if you are not too lazy to carefully cut large mushrooms, the dish will be beautiful in itself. Any dish with dried mushrooms perfectly complemented by fresh chopped herbs.

Tips for preparing and serving dried mushroom dishes

Shiitake mushrooms are important to rinse and soak before cooking - so they come out at times softer and tastier.
The flour in the mushroom potato recipe is used as a thickener, but in fact, you can not add it if you evaporate the moisture from the mushroom frying in a pan well.
Before chopping the chanterelles for soup, you need to squeeze them out a little with your hands - so excess liquid does not get into the pan.
You need to serve mushroom dishes warm, preferably at lunch.

Mushroom cooking options

You can cook anything from dried mushrooms, they can be used along with fresh ones. There are tons of delicious mushroom recipes:

Try to cook, this is an amazing dish.
I also recommend doing it, it's very simple and fast.
If you are tired of honey mushrooms, use it, this is a mushroom of the finest in taste.
It goes well as a first course, it is a very satisfying lunch.
You will also be pleasantly surprised by the pie, this is an amazingly tasty dish.

In fact, the "mushroom" cuisine is limited exclusively by the imagination of each hostess. If you can supplement the recipes given or you have your own ideas for dried mushroom dishes - share information in the comments!

One of the most popular winter preparations is long garlands of dried mushrooms. They are strung on a thread and often kept like that. Usually dried whites. Dried chanterelles and aspen mushrooms are also good.

Dried mushrooms retain most of the nutrients and can greatly diversify your diet, especially if you are fasting. With mushrooms, the question of a rich broth is removed, because mushroom is fragrant and rich. Mushrooms give dishes a very special taste, make vegetable stews more interesting and satisfying, and cereals and salads more original and varied.

Using dried mushrooms in cooking is quite simple. Only there are some nuances that are best known.

Do not wash the mushrooms before drying. And if you bought dried mushrooms at the market, be prepared for the fact that you did not clean them well. Therefore, be sure to wash them before cooking.

Soaking dried mushrooms is also a must. It can be in cold water, or in milk. It will soften the taste of the mushrooms.

The taste of dried mushrooms is more intense and aggressive. Therefore, it is better to put them in a little at a time. A handful or less for a liter of sauce, about a handful in a large pot of soup.

Since the taste is more concentrated, dried mushrooms are suitable for soups and added to various dishes. It is not recommended to make filling for pies or mushroom caviar only from dried mushrooms. It is better to add salted ones to them, after thoroughly rinsing them from excess salt.

It is better to drain the water after soaking the mushrooms. Then they will not taste bitter, and the taste will be more calm.

In addition, it is more convenient to wash the mushrooms after soaking. Then all the grains of sand and specks that have dried to the mushroom are quietly removed.

If broth is needed, it will turn out to be very good even on second water. And on the first it can have an unpleasant aftertaste.

After soaking, do not forget to chop the mushrooms, as they dry in large chunks, and after soaking, you get burdocks in a saucepan.

The foam should be removed from the broth in the same way as when boiling fresh mushrooms.

Dried mushrooms can be completely replaced with fresh ones. Only their number should be reduced by 6-8 times. If written - 300 g fresh, take no more than 50 grams of dried mushrooms.

If there is no time to soak the mushrooms, then you can bring them to a boil and cook for 10-15 minutes. Then drain the water, rinse the mushrooms and cook further.

To get a quick mushroom broth and cook porridge on it, for example, you can grind a couple of dried mushrooms in a coffee grinder or crush in a mortar. And put the powder in boiling water.

For soup, sauce, adding mushrooms to vegetable dishes, it is good to fry them. This will improve their taste.

It is best to fry the mushrooms in butter (the best option is to take ghee). You can fry mushrooms in vegetable, and add creamy at the end. It greatly improves the taste. Of course, this is only possible for non-fasting dishes. By the way, this applies not only to dried, but also to fresh mushrooms.

Photo: Shutterstock.com

Cabbage soup with porcini mushrooms

¼ head of white cabbage
300 g sauerkraut
1 handful of dried mushrooms
5 potatoes
1 onion
1 carrot
Vegetable oil
1 tbsp tomato paste
Bay leaf
Salt and pepper

Step 1. Soak dried mushrooms overnight in 2.5 liters of water. Then rinse. And cut.
Step 2. Pour in fresh hot water and bring to a boil. Salt, cook for about an hour.
Step 3. Peel potatoes, onions and carrots. Cut the potatoes into slices, the onions into rings and grate the carrots.
Step 4. Add potatoes to soup.
Step 5. Spread onions and carrots in vegetable oil. When tender, add tomato paste and darken.
Step 6. Chop the cabbage and add to the soup. Cook for 15 minutes.
Step 7. Add stir fry and sauerkraut to the soup. Boil.
Step 8. Add bay leaves, pepper and salt. Let it brew for 15 minutes under the lid.

Mushrooms have been used in Russian folk cuisine since ancient times. Our grandmothers constantly used them in cooking, prepared them for future use - pickled, dried, salted. By the way, mushrooms were also actively used in various cuisines of the world, for example, in French - which is only one famous julienne worth!

What are the benefits of mushrooms

Fresh mushrooms contain a huge amount of vitamins and microelements, they have a high content of sugars, essential oils and enzymes valuable for the body. Nutritionists say that they contain much more protein than other protein-containing foods, such as chicken or fish. They contain a lot of fiber, fatty acids, amino acids. Their beneficial properties are invaluable, which is why they are often used in the treatment and prevention of many serious diseases. In particular, they help prevent atherosclerosis.

There are more vitamins in mushrooms than in cereals. The content of vitamins A, D, PP, polysaccharides is especially high in them. Experts assure that the most reliable prevention of oncology is the use of dried white mushrooms, and dried boletus helps to avoid gout.

Forest specimens are enriched with extract components, it is from them that the most delicious dishes, aromatic, rich broths, gravies, sauces are obtained. They are an excellent addition to meat, fish, vegetable dishes, seafood salads.

However, despite the benefits, mushrooms also pose a considerable danger to the body. They are difficult for the stomach to digest, and their nutritional value is extremely low. At the same time, experienced lovers of "quiet hunting" know that the hats contain less fiber, and therefore are easier to digest than the legs.

Nutritionists believe that dry mushrooms are best absorbed by the body in the form of ground flour.

For example, if you can't imagine your diet without mushrooms, then you can't imagine a better way to use it, like adding pancakes to the dough for baking. Store the powder in a closed glass jar with the lid tightly closed. For long-term storage, it is recommended to add a small amount of non-iodized salt to the flour, since iodized salt kills the taste and aroma of the product.

Despite the fact that drying is considered the safest way of harvesting, some nuances should be taken into account in order to avoid unpleasant consequences - poisoning and eating disorders.

Firstly, dry mushrooms contain fungin - a substance that gives an additional load on the liver. For this reason, doctors do not recommend using the product more than twice a week, and young children should not be given at all, at least not earlier than from the age of 7.

So, drying is one of the safest cooking methods, so when going on a "quiet hunt", think in advance what you are going to do with the harvest.

Dry mushroom poisoning

The question of whether it is possible to poison yourself with dried mushrooms worries many. In fact, you can get poisoned with pickled and salted, and boiled, and fried, and even dry mushrooms. The way they are prepared does not matter. Experienced mushroom pickers know that mushrooms can undergo mutation over time, so even a person who understands them cannot distinguish a real mushroom from a false one. So what difference does it make how they were prepared? Poisonous will remain poisonous even after drying.

The only protection against poisoning is knowledge of the mycological characteristics of individual species and the differences between them.

The place of collection is also important. If it took place in ecologically clean areas, then the risk of product poisoning is much lower than that collected along roads and highways. When buying mushrooms on the market, you need to ask where they were collected.

The third reason why you can poison yourself with dry mushrooms is the presence of contraindications in a person. It is not recommended to use this product for persons suffering from diseases of the gastrointestinal tract, kidney and liver diseases.

And finally, the quality of the raw materials used for drying. The mushrooms must be carefully processed. It is impossible to dry old, softened, overripe, with signs of decay.

How to dry mushrooms properly

The easiest and safest way to dry is to carefully lay out the mushrooms on the bottom shelf of the refrigerator, which has been lined with paper. After two weeks, take out the frozen mushrooms, dry in the oven and store. It can also be dried naturally - in the fresh air.

Correctly dried high-quality mushrooms should be pleasant, velvety to the touch and slightly bend under mechanical stress. If they crumble to dust when touched, rest assured that you have a dangerous, poisonous specimen in front of you.

Dried mushrooms that are stale should be soaked in milk for two hours, adding a small sprig of thyme or rosemary to it. Such mushrooms will acquire a particularly delicate, unique taste, they will become almost as fresh.

Rules for collection, processing, preparation and storage

Health is above all, therefore, no matter how much you love mushrooms and no matter how experienced lover of "quiet hunting" you are, it will not be superfluous to recall some of the nuances listed below.

Mushrooms must be collected very carefully, cutting them off without mycelium. Immediately it is necessary to clean the leg from the remnants of soil, leaves and needles.
Old and overripe specimens should not be cut off, because it will not work well to clean them of soil. For example, if you collect milk mushrooms, take a close look: they grow in families, and young, fresh mushrooms are next to the mature ones, so put them in a basket.
Speaking of the basket, the most environmentally friendly collection container is a basket made of willow twigs. It is well ventilated, and the accidentally trapped soil immediately spills out through the bars.
For prevention purposes, you need to rinse several times, and boil it twice, while draining the first water.
In order to avoid poisoning with botulinum toxin, methods of pickling, drying, salting are recommended. Preservation is not included in this list, since it is in the canned product that a favorable environment for botulism is formed - airless.

Store the dried product in a glass container or cloth bag, in a dry, dark, cool place. The ideal option is a cellar. It is advisable to keep pungently smelling vegetables (garlic, onions) separately. In case of dampness, the mushrooms must be dried in the oven to prevent the spread of dangerous mold.

Poisoning with dry mushrooms can occur if they have been stored for several years: so they not only lose their taste and aroma, but also accumulate toxins in themselves, becoming dangerous to human health.