Content
- For carefree mushroom enjoyment: store herb salsa properly
- Keep herb patties in the fridge
- How to preserve herb salsa
- Freeze herb salsions
- Tips
Frozen, the herb nibbles last the longest
For carefree mushroom enjoyment: store herb salsa properly
Herb apices are closely related to the oyster mushroom, but are more similar in taste and appearance to porcini mushrooms. Because they - in contrast to the male mushroom - can also be bred, they can be used in the kitchen as a porcini mushroom substitute. Anyway, they are very versatile.
Keep herb patties in the fridge
Like all mushrooms, even herb salsa can only be stored for a short time due to the high protein content. The best taste of the aromatic mushrooms in fresh condition, and you should pay attention to the greatest possible freshness when buying. Based on the following features, you will immediately recognize the best quality herb toppings:
If the fresh mushrooms can not be processed immediately, they can be kept in the refrigerator for about eight to ten days. To do this, wrap it in a damp kitchen towel, cotton cloth or linen towel and place it in the refrigerator's vegetable compartment.
How to preserve herb salsa
Instead of storing the herb patties in the fridge for so long and risking their spoiling, you can easily preserve them. The mushrooms can be cut into thin slices, freeze very well, dry and also in vinegar and herbs.
Freeze herb salsions
To freeze herb salsa, clean and cut the mushrooms first. Cutting is quick and easy if you simply plan the mushrooms. Then pack the mushroom slices in freezer bags or plastic boxes that can be closed tightly with a lid and freeze them in a freezer at a temperature of at least minus 18 ° C. A previous blanching is neither necessary nor advisable, as herbal fritters draw a lot of water and then lose a lot of flavor. Do not thaw the frozen mushrooms before use, just put them in the hot pan.
Tips
White threads or a spiderweb-like, white web on the Kräuterseitlingen does not necessarily have to be mildew. It can also be the mycelium, which you can easily cut off with a knife and use for your own mushroom culture. The mushrooms themselves are still edible.