IN THE VARIETY IS THE TASTE (PART 3)
In addition to consuming them at the moment, we can also take advantage of this season of wild mushrooms to preserve them and thus be able to eat them during the rest of the year. There are different terms to do it. Depending on the type of mushroom and the size of it, it is advisable to use one method or another.
DEHYDRATED:
They are cleaned, without rinsing, and spread on a paper covering them with a grease cloth. They are left to dry in a room without humidity and with constant temperature and, once dried, they are kept in a glass jar. To use them, it is only necessary to rehydrate them with water.
IN OIL:
Once clean, scald two minutes in boiling water and let cool. They are placed in a sterilized jar and a little salt is added. aromatic herbs and olive oil, until they are completely covered.
ESCAPED:
Prepare a pickle and cook them in the juice for two to three minutes. It is a method of conservation quite used in the case of the robellones.
FROZEN:
They are cleaned without rinsing and cut into slices. Then scald two minutes in boiling water before drying them well and store them in the freezer. They last up to six months and the most suitable varieties to freeze are boletus, mushrooms and scallops.
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