Pre-Boiled Chiodini Mushrooms

Method

1. Remove the root part of the mushrooms. If they are young and fresh, you may leave the stem; if they are mature and open, discard the stem.
2. Soak the mushrooms in water and wash them thoroughly to remove all dirt and impurities, as chiodini often grow near debris.
3. Fill a large pot with abundant water and bring it to a boil. Add a little wine vinegar or alcohol vinegar and some salt.
4. Place the cleaned mushrooms into the boiling water. Skim the foam that rises to the surface.
5. Boil for at least 20 minutes, counting from the moment the water returns to a boil after adding the mushrooms. The heat-labile toxin is neutralized during this time.
6. After 20 minutes, drain the mushrooms well and rinse them under cold running water.
7. Store the pre-cooked mushrooms in food-safe containers and refrigerate for 2–3 days, or freeze them for longer storage.