Find meadow mushrooms and harvest properly
The meadow mushroom grows on meadows and lawns, especially after summer thunderstorms. However, it does not tolerate artificial fertilization, which is why you should try your luck especially in regions with "old-fashioned" or ecological agriculture. However, there are dangers lurking when collecting: In addition to the meadow mushrooms, there are other types that have pink and, when they get old, brown lamellas. In the case of the poisonous carbolic mushroom, the lower stem flesh turns chrome-yellow when cut, and this mushroom smells of carbolic, plaster or “hospital”. Young, closed specimens of the meadow mushroom, in particular, can be confused with white specimens of the deadly poisonous cap mushroom.For this reason, you should always carefully unscrew mushrooms from the soil and never cut them by the stem - you can recognize the toadstool by the thickened stem base.
also read
- Why you shouldn't wash mushrooms
- When can you collect the tasty meadow mushrooms?
- Clean the oyster mushrooms dry and do not wash them
How to clean the meadow mushroom
When the harvest arrives at home, you should clean it immediately. In contrast to some forest mushrooms, meadow mushrooms should not be washed because they soak up a lot of water very quickly and then become tasteless. Instead, it is best to do the following:
- Have a small paring knife, cutting board, and kitchen towels ready.
- First cut the stalk from the mushrooms.
- Then cut away black or brown areas.
- Mushrooms do not need to be peeled - there are many vitamins under the skin.
- Now take a kitchen towel and thoroughly rub each mushroom individually.
- You can also use a mushroom brush instead of the kitchen towel.
You can then process the mushrooms as desired.
Process meadow mushrooms
It is best to prepare the mushrooms fresh right away, because if they are stored raw in the refrigerator they will only last a few days with luck. You can also cut the mushrooms into slices and freeze them, then use them like fresh mushrooms at a later point in time. Furthermore, mushrooms can be preserved by drying, pickling or even boiling them.
Tips
The cultivated mushrooms available in the supermarket belong to a separate species, the two-pored Egerling (also Champignon de Paris). It can be grown in the basement on inoculated substrate balls that you can purchase as ready-made crops.
