Ceps are the kings of the undergrowth.
These mushrooms are particularly appreciated in a pie, to accompany game, a risotto or simply to be pan-fried with garlic and parsley.
Like all mushrooms, they are fragile and require careful preparation.
Here are some tips for cleaning porcini mushrooms before cooking them.
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Cleaning porcini mushrooms: a first cleaning directly in the forest
Mushroom lovers can pick up boletus at the source, that is, in the forest.
The Bordeaux region is particularly rich in mushrooms of this type.
If in doubt about an organism, it is better to present it to the pharmacy or be accompanied by a specialist.
To simplify cleaning once you have returned with your basket full, a first cleaning is always welcome.
When picking, make sure not to take twigs, leaves or roots with the mushroom.
It can also be roughly rid of the earth that can be covered.
This was often dry, it is easier to remove simply by rubbing the fungus.
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Cleaning porcini mushrooms: the importance of good brushing
To be able to study the state of each mushroom, it is still necessary to see clearly.
For this, it is recommended to brush them gently to remove the largest traces of leaves, soil and other particles that may have stuck to the fungus.
This operation must be carried out gently with a food brush so as not to damage the precious boletus.
The brush can be wiped on a cloth between each mushroom so as not to contaminate a new food.
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Gentle cleaning
To complete this cleaning, you can use a piece of damp paper towel.
It is strongly advised not to go under water or even to soak a boletus.
Mushrooms are porous organisms that could become waterlogged and lose all their flavor in such an operation.
On the other hand, it is possible to wipe them with a cloth or a sheet of paper to rid them of the last traces of their natural environment.
If the mushrooms still have impurities, they can be removed by scraping the surface of the stipe and cap with the tip of a knife.
Sort the porcini mushrooms
Once this first cleaning is done, it is time to eliminate the damaged parts.
Whether they were picked up in the forest or bought from the greengrocer, these foods are very fragile and can degrade quickly.
So in order not to cook mushrooms that are not edible, it is advisable to observe the foot of the boletus.
If it has small worm holes, the damaged part should be removed with the tip of a sharp knife.
If there are not too many, the mushroom remains quite edible.
Next comes the inspection of the underside of the hat.
If it is yellow or light green, it is better to eliminate it.
You can simply remove it gently by hand or use a knife for a clean cut.
How to store porcini mushrooms once clean?
After having carried out this thorough cleaning, it is advisable to place them on a plate covered with a clean cloth before cooking them.
So that they keep their flavor and shape, it is better to prepare porcini mushrooms just before cooking them, because as all their protections have been eliminated, they risk oxidizing and degrading quickly.
These clean mushrooms can still be kept cool for a day or two under a damp cloth.
Fresh porcini mushrooms do not tolerate raw freezing quite well.
Once thawed, they lose a lot of water and turn into a puree.
They can be blanched in steam for two minutes and then placed in the freezer once cooled.
This allows them to keep their shape afterwards although their fragrance loses.
With this method, they can be stored for up to a year.
