Blanching is a cooking process that performs a heat treatment on products in advance - vegetables, fruit and mushrooms. The purpose of blanching itself is to improve the quality of the food products, which can be used both for cooking immediately and for canning food.
Mushroom blanching is very easy. First you need to heat water on the stove, in which you have put a little salt and optionally some vinegar. After the water boils, put the cleaned and chopped mushrooms inside and leave them in the boiling water for 1-2 minutes.
Then take them out with a slotted spoon and immerse them in cold water to interrupt the cooking process. Once you have blanched them, you can proceed to their actual processing - cooking or canning.
Keep in mind that it is not highly recommended to preserve mushrooms, because even if they are edible, they often contain bacteria and if you have not washed them and sealed them well in jars, problems can occur. If you have decided to preserve them, be sure to blanch them first.
See also some appetizing mushroom recipes: stuffed mushrooms, mushrooms with butter and tasty mushroom soup.
