The mushrooms are recognized by mushroom pickers as one of the cleanest fruit bodies. It is worth saying that this information is really true. The surface of the mushroom cap is a little sticky, so blades of grass, fallen small leaves and needles stick to it. Most of the mushrooms grow on sandy soils, which means that sand can collect between the plates. This is, perhaps, all forest debris from which fruit bodies are cleaned.
However, there are other pre-cleaning methods – washing. Learn how to properly wash mushrooms before further processing and cooking.
Rules for washing saffron milk caps
To properly prepare mushrooms, follow these rules: 
Before washing the mushrooms, they are cleaned of dirt and the lower part of the leg is cut off.
Pour cold water, leave for 20-30 minutes, and then rinse with plenty of water.
Distribute on wire racks and leave until all liquid has drained.
Then mushrooms can be boiled, salted, pickled and fried.
However, it is worth remembering that if mushrooms are intended for freezing, then they are not washed, but cleaned with dry cleaning: they wipe the surface of the caps with a damp kitchen napkin or a dish sponge.
To simplify your work on processing mushrooms at home, they should be cleaned right in the forest or immediately upon arrival home. You should scrape off all the debris adhering to the caps with a knife, cut off the rotten and worm-damaged areas. The fruit body can even be cut in half to make sure there are no wormholes.
To get a delicious and savory pickled or salty snack, you need to know how to properly wash and clean mushrooms.
The processes of cleaning and washing fruit bodies before salting and pickling are practically the same. However, if the dry method of salting is used, then the mushrooms are not washed, but dry cleaning is used, as before freezing, that is, without immersion in water.
Another option, how to wash mushrooms (with video)
There is another option for how to properly wash mushrooms.
Lovers of 'quiet hunting' are attracted not only by the excellent gastronomic qualities of the saffron milk caps, but also by their purity. Since they grow mainly in coniferous forests, they are simply cleaned of fallen needles and then washed. To do this, they are poured into a container with cold water, washed, the lower part of the legs is cut off and again washed under the tap. It is best to rinse the mushrooms under high pressure so that the water flushes away the grains of sand between the plates. Although mushrooms are considered lactarius, they do not have a strong bitterness, so it is not necessary to soak them. But some housewives still prefer a slight soak for 40-60 minutes before washing.
We suggest watching a video on how to properly wash mushrooms.
As mentioned above, before cold and hot salting, the fruit bodies should not only be cleaned, but also washed. How to properly wash mushrooms so as not to spoil their taste?
Mushrooms tend to darken quickly after being harvested at elevated temperatures. Therefore, immediately after cleaning, they are poured with cold water, a little salt is added and left for 20-30 minutes. Such washing gives the mushrooms more elasticity and removes the worms faster, if they were there.
Before frying, the mushrooms go through the same cleaning and washing methods as before salting. Although many housewives prefer to do without washing the fruit bodies, but only with dry cleaning. In their opinion, mushrooms retain more flavor and aroma this way.
If the fruit bodies are pickled, then they are simply cleaned before boiling, put in a colander and washed under running cold water.
