It is very easy to collect honey mushrooms: they do not hide in the grass and, as a rule, do not grow alone. To find several kilograms of mushrooms in one place at once, you just need to carefully examine the hemp of trees. Many mushroom pickers know how to pickle honey mushrooms correctly, and every housewife who has in stock basic recipe mushrooms, just adds something of his own. There are many cooking variations: it can be preservation for the winter, pickled mushrooms at home for a festive or everyday table.
In addition to the amazing taste and convenience of collection, honey mushrooms have a beneficial effect on the human body. Eating mushrooms in food has a beneficial effect on work thyroid gland, and the microelements that make up the composition take part in the processes of hematopoiesis. Of course, people do not use them in their diet because of useful qualities but simply because they are delicious. Caviar is prepared from these mushrooms, added to salads, first and second courses. Pickled honey mushrooms for the winter are an excellent snack for any feast.
Another positive feature of them is a minimum of effort, not only in preparation, but also in preparation. Unlike other mushrooms, honey agarics do not need to be cleaned, but rather soaked in water, and all the debris will float up, then they can simply be thoroughly rinsed.
You just need to be careful when collecting and know how to correctly distinguish mushrooms. There are so-called false mushrooms, which are similar to real ones, but very poisonous. There is still a difference between a double and a natural honeydew: false mushroom pulp on the break of the cap yellow color and the safe one is white.
In order for delicious pickled or canned mushrooms to turn out right, it is important to know about all the intricacies and peculiarities of preparation and cooking.
For pickling, it is better to choose the smallest specimens, preferably of the same size, then when serving they will look more appetizing and marinate more evenly. If the crop is large, it is better to pre-cut it. It is better to disassemble large specimens into a hat and a leg: the first will go for pickling, and the second for frying or drying.
Pickling honey mushrooms at home is very simple, and easy to wash. To get rid of dirt and living creatures that can hide under the hat, it is enough to pour salted water on the mushrooms, and all excess will float to the surface.
Usually, mushrooms are pre-boiled before canning or pickling, but in some recipes it is recommended to do this together with the pickle. They need a lot of water: this is the only way to get rid of mucus. How much honey mushrooms to cook depends on the size (but not less than one hour). In addition, in order to properly and tasty cook mushrooms, you need to adhere to a number of rules and follow the cooking recipes:
- take a maximum of water for cooking or after the first boil, change the water to clean;
- be sure to remove the foam that floats during the cooking process;
- if garlic is present in the recipe, put it at the end: prolonged processing spoils its taste;
- both fresh and previously frozen mushrooms are suitable for preserving and pickling honey mushrooms at home;
- it takes about an hour to cook mushrooms, but if they are planned to be preserved for the winter, the cooking time should be reduced.
As it turns out, it is very simple to cook mushrooms, the main thing is to pick up mushrooms of the right size and prepare them, following all the simple recommendations. It is very convenient to pickle honey mushrooms for the winter according to recipes, and the mushrooms are tasty and aromatic.
Cooking recipes
It is not necessary to soak for a long time, much less peel the mushrooms. The leg is a little stiffer than his cap, so it's best to get rid of it. The legs can be dried for soup, or you can cook fried caviar straight away. But almost every housewife knows how to pickle honey mushrooms. It is important to remember the recipe, and you can change the ingredients and seasonings to your liking.
Recipes for the preparation of pickled honey agaric differ only in the duration of storage: preparation for the winter or for immediate use.
Simple pickled mushrooms
The fastest and simplest recipe for pickling honey mushrooms, as a result, allows you to enjoy aromatic salted mushrooms immediately after cooking or to pickle mushrooms for the winter.
For pickling universal mushrooms, you need:
- 1 kilogram of washed or thawed mushrooms;
- 1 liter of water;
- 10 grams of salt;
- 20 grams of sugar;
- 50 ml vinegar;
- black peppercorns, Bay leaf and cloves to taste.
But you can also add nutmeg(it will spice it up) or garlic for flavor. These ingredients will also diversify the honey mushroom pickle recipe.
Boil mushrooms in salted water until they sink to the bottom. If the mushrooms are being cooked after pickling, simmer for an additional 20 minutes. When preserving, it does not take much time for cooking. In the process, be sure to remove the foam.
While the main ingredient is cooking, prepare the marinade. Stir spices and seasonings in a liter of water, put on low heat. After boiling, add the pre-boiled mushrooms, simmer over low heat for another 10 - 15 minutes. After cooling, put in jars and roll up. For winter storage, sterilize jars and lids in advance.
Home-style pickled mushrooms
So you can pickle honey mushrooms for daily use, but the recipe is not suitable for winter harvesting.
To prepare 2 half-liter cans of pickled mushrooms, you need:
- 1.5 kilograms of honey agarics;
- 2 liters of boiled water;
- 2 teaspoons of concentrated vinegar
- 50 grams of sugar and salt;
- 40 grams of sunflower oil;
- pepper and cinnamon to taste.
Boil the washed mushrooms in boiling water for 10 - 15 minutes. Put the stewed mushrooms in a cooled marinade for honey agarics from 1.5 liters of water and spices. Cook over low heat for 40 - 50 minutes, remembering to remove the foam. After cooking, put in clean jars, pour in 2 tablespoons vegetable oil and seal with lids. You can eat mushrooms every other day, and store in a dark place, avoiding sunlight.
Honey mushrooms with apple cider vinegar
Marinating with apple or wine vinegar gives the mushrooms a unique zest and piquant taste. The recipes for pickling honey mushrooms are similar and differ only in the set of spices.
To prepare 4 half-liter jars of aromatic mushrooms, you must:
- 2 kilograms of honey agarics;
- 1 liter of water for the marinade;
- 25 grams of salt;
- 50 grams of sugar;
- 70 ml of aromatic vinegar;
- 1 cinnamon stick;
- 1 head of garlic;
- bay leaf and peppercorns to taste.
Boil the main ingredient for 40 minutes before marinating. The brine is cooked over low heat with the addition of all spices, except for garlic; together with the mushrooms, it is sent to the boiling brine. All are cooked together for 15 minutes and placed in jars. Open banks sterilized for 25 minutes and rolled up with lids.
Pickled honey mushrooms with sourness
To give an unusual taste to pickled mushrooms, add the juice of freshly squeezed lemon to the brine or citric acid... Only fresh fruit juice is used immediately before consumption, and acid is used as a preservative for long-term storage.
Required Ingredients:
- 2 kilograms of honey agarics;
- 100 grams of vinegar;
- 4 grams of citric acid;
- bay leaf and peppercorns;
- salt and sugar to taste.
Boil water with vinegar and spices for 10 minutes, then add mushrooms boiled in salted water. Cook together no more than 15 minutes. Add citric acid 10 minutes before the end of cooking after all the foam has been removed. Roll the product into jars and place in a cool place. If honey mushrooms are prepared for quick use, you do not need to put citric acid, and sprinkle the mushrooms with lemon juice before serving.
Spicy pickled mushrooms in Spanish
Of course, in Spain honey mushrooms are only imported, but they got their name thanks to the use of hot chili peppers in the recipe for pickling honey mushrooms.
For one kilogram of the main product, you need to take:
- 2 pods of red and green chili;
- 10 grams of table salt;
- 0.5 liters of purified water;
- 1 tablespoon wine vinegar;
- bay leaf and white peppercorns.
Boil and cool mushrooms, leave excess liquid to glass. The marinade is made separately, how to prepare it is not described in great detail, but it is clear. To do this, stir the spices in 500 ml of purified water and boil, then add the mushrooms. Hot peppers cut into thin rings and place when the mushrooms sink to the bottom. Leave to cool until the pepper settles and joins the mushrooms for pickling. Put the chilled mushrooms in the marinade in jars and seal them with lids.
Fragrant mushrooms with dill
This cooking recipe is suitable only for winter harvesting and is subject to mandatory sterilization due to the dill among the ingredients. Without sterilization, the workpieces will deteriorate very quickly and the cans will swell.
For cooking you need to take:
- 1 kilogram of peeled and washed mushrooms;
- 1 liter of water;
- 50 ml vinegar;
- 50 grams of salt and sugar;
- pepper and garlic to taste;
- dill for conservation.
Put the boiled mushrooms in the previously prepared marinade. For it, you need to boil water and put all the spices, including 3-4 dill inflorescences. Simmer the mushrooms in boiling brine for 20 minutes, then leave to cool. Arrange in jars and sterilize for 15 minutes, roll up the lids and leave, turning upside down for several days. When the covers are retracted, place in a cool place.
Everyone selects a recipe for pickled honey mushrooms and changes the composition at their discretion, as well as taste preferences. No matter how pickled mushrooms are, mushrooms will always be a decoration of any table.
Are you one of those millions of women who are struggling with being overweight?
And all your attempts to lose weight have not been crowned with success?
Have you already thought about drastic measures? It is understandable, because a slim body is an indicator of health and a reason for pride. In addition, it is at least a person's longevity. And the fact that a person who is losing " overweight”, Looks younger - an axiom that does not require proof.
Autumn generously shares with us not only a rich variety of ripe vegetables and fruits, but also mushrooms loved by most of us. And with the arrival of September, our minds, baskets and tables are rightfully occupied by the most popular and abundant autumn mushrooms - mushrooms. It is the autumn mushrooms that are called real mushrooms, and they got their name for a reason. Unlike summer and winter mushrooms belonging to the fourth category, this mushroom belongs to the first or second category of mushrooms, because in terms of their nutritional qualities and calorie content, autumn mushrooms are not inferior to either boletus or aspen mushrooms. And according to many mushroom lovers, their taste even surpass them. Let's be honest, we are all great hunters to feast on fried or salted honey ages. Well, the editors of "Culinary Eden", according to the established tradition, invites you to figure out and remember how to cook honey mushrooms together today.
Honey mushrooms have been known since ancient times. Both two and three centuries ago, our ancestors gladly collected and prepared a wide variety of dishes from these autumn mushrooms... We do not lag behind them. Indeed, what an incomparable pleasure it is to walk through the autumn forest on a pretty sunny day, and even after the shortest walk, return home with a full basket of young, strong mushrooms, and with due diligence and diligence, and not with one basket. The honey agaric yield is such that it allows, with a little luck, to pick up a dozen kilograms of delicious fresh mushrooms... And cooking honey mushrooms may well pass for pleasant entertainment, in which the whole family will be involved. Indeed, unlike many other mushrooms, honey mushrooms do not require excessively scrupulous cleaning, washing and removing worms. And honey mushrooms are not wormy, which only adds to their attractiveness.
And how many dishes can be prepared from the autumn mushrooms! Honey mushrooms are excellent and boiled, and fried, and stewed, and salted. You can make a salad and an appetizer from honey mushrooms, you can put them on mushroom caviar or julienne, honey mushrooms will decorate and the simplest mushroom soup, and the most difficult mushroom hodgepodge. Honey mushrooms are salted and pickled, dried and frozen to feast on forest mushrooms in the long winter. And honey mushrooms simply fried with potatoes and whitewashed with sour cream will not leave indifferent neither children nor adults.
Today the site "Culinary Eden" has collected and carefully recorded for you a selection of the most important tips and secrets, as well as the most interesting recipes, which will surely help even not too experienced housewives to easily figure out how to cook mushrooms.
1. The most the best way to get honey agarics in your kitchen was and still is a trip to the forest. How good is it to take a walk with the whole family, breathe in the fresh forest air, and return home with abundant prey. Honey mushrooms are very widespread in most of the forests of our country. They grow on fallen and living trees different types, especially often found in clearings, but along clearings. It is not difficult to recognize them. In young honey agarics, the cap is spherical, and in adults, it is flat with a tubercle in the middle. The color of the cap is dirty brown or grayish-yellow; in young honey agarics, the cap is covered with thin scales that disappear with age. The plates adhered to the peduncle are light in young honey agarics; they become brownish-yellow with age. The mushroom leg is long, thin, slightly thickened downwards, with a white ring in the upper part. In adult mushrooms, the leg becomes excessively fibrous and coarse and is not suitable for food.
2. If you do not have the opportunity to go for mushrooms on your own, then your way lies to the market or to the store. It is best to buy honey mushrooms from familiar mushroom pickers in the market. In this case, you can be sure that they will really sell you fresh mushrooms collected in clean forests located far from major cities and highways... Before buying, make sure that all mushrooms are fresh, firm, without bruising or rotting. Be sure to smell the mushrooms. Good fresh mushrooms have an extremely pleasant, pronounced mushroom aroma free of foreign odors. If the mushrooms offered to you look noticeably sluggish, if mold has formed on them or some of the mushrooms have rotted, if unpleasant notes of acidification have been added to their own mushroom smell, refuse the purchase without regrets. A tasty dish made from spoiled mushrooms will not work, and an upset stomach will not brighten up your family evening in any way.
3. After bringing the mushrooms home, try to peel and process them immediately. Like any other mushrooms, mushrooms are not subject to long-term storage... In the most extreme case, the preparation of honey mushrooms can be postponed for one day. To keep mushrooms fresh throughout the day, carefully sort them out, getting rid of excess forest debris, put them in a clean paper bag and put it in the lower compartment of the refrigerator. But even after such preparation, honey mushrooms should not be stored longer than 36 hours.
4. Perhaps none of the most exquisite overseas appetizers can compare with simple, but such delicious and aromatic fried mushrooms with sour cream. And it's so easy to cook this dish! Peel and rinse 500 g of mushrooms, put them in a saucepan and fill with water so that it completely covers the mushrooms. Bring to a boil and simmer over medium heat for five minutes. Place the mushrooms in a colander and let the water drain. Meanwhile, melt 2 tablespoons in a skillet. tablespoons of ghee, add one finely chopped onion and fry until golden brown. Then add your mushrooms and fry over high heat until golden brown for 10 to 15 minutes, stirring frequently. Once the mushrooms are brown enough, add 3 tbsp. tablespoons of sour cream, salt and black pepper to taste, mix thoroughly, reduce heat to very low and cook for another five minutes. Serve ready-made mushrooms immediately, sprinkling with chopped dill.
5. The old one turns out to be no less tasty. cold appetizer from boiled honey mushrooms with horseradish. Peel and rinse with 500 g of fresh mushrooms. Place the mushrooms in a saucepan, add one coarsely chopped parsley root, one chopped carrot and one whole onion. Pour salted water over the mushrooms and vegetables, bring to a boil and remove the foam. Then add 2 tbsp. spoons lemon juice, one bay leaf and six black peppercorns. Simmer over medium heat for 15 minutes, place the mushrooms in a colander, let the water drain, select and discard the vegetables, and chill the mushrooms. Transfer the boiled mushrooms to a deep salad bowl, add to them half of the horseradish root, grated on a fine grater and mixed with a teaspoon of lemon juice, season with sunflower oil and stir.
6. Very easy to prepare delicious soup from honey agarics with buckwheat. Peel and rinse 600 g of fresh mushrooms, put them in a saucepan and pour two liters of water. Bring to a boil, remove the foam and cook for 10 minutes. In a skillet, heat one tablespoon of vegetable oil, add one finely chopped onion, one diced carrot and half a diced parsley root. Fry vegetables until golden brown and transfer to a saucepan with mushrooms. Cook for another 5 minutes, then add 3 tbsp. spoons of washed buckwheat, salt and black pepper to taste. Cook everything together for 20 minutes. Serve the soup with sour cream and fresh dill.
7. Unusually aromatic and nourishing fish hodgepodge with honey agarics has always been one of the most popular dishes of Russian cuisine. Rinse and squeeze one kilogram sauerkraut... In a deep skillet, melt 3 tbsp. tablespoons of ghee, put the cabbage and simmer over medium heat for 15 to 20 minutes, stirring frequently. Cut into coarse 500 gr pieces. fillet salmon and place in a saucepan. Add 50 g capers, two pickles, peeled and seeded and diced, 2 tbsp. spoons tomato paste, one onion, finely chopped and toasted in oil, one glass of fish broth, one bay leaf, salt and black pepper to taste. Bring everything to a boil and simmer over low heat for 20 minutes. 200 gr. boil fresh mushrooms in salted water until tender and discard in a colander. Grease a baking dish with oil, put half of the stewed cabbage in it, put fish with pickles and mushrooms on top. Pour over everything with the broth left over from cooking the fish and cover with the rest stewed cabbage... Sprinkle the hodgepodge with crushed breadcrumbs on top, sprinkle with melted butter and bake in an oven preheated to 190⁰ for 15 minutes. Garnish the hodgepodge with olives, lemon slices and fresh herbs before serving.
8. A hot dish of honey mushrooms baked in a pot with eggplants turns out to be tasty and spicy. Cut four large eggplants into slices, salt and leave for 30 minutes until juiced. Then rinse, drain and flour. Heat 2 tablespoons in a skillet. tablespoons of vegetable oil and fry the eggplant until golden brown. Fry two large, finely chopped onions until golden brown. Peel and rinse with 500 g of fresh mushrooms, boil them in salted water for 5 minutes and discard in a colander. Ceramic pots lubricate the inside butter, on the bottom of each, put one bay leaf and three black peppercorns. Put the eggplants, fried onions and honey mushrooms in alternating layers, filling the pots no more than two-thirds full. In a small saucepan, heat one tablespoon of butter, add one tablespoon of flour, mix thoroughly for a couple of minutes, and then pour in one glass of boiling milk, stirring continuously, salt and pepper the sauce and heat it for a couple of minutes over low heat. Pour the prepared sauce over the eggplants with mushrooms. Cover the pots with lids and place in an oven preheated to 200⁰ for 30 minutes.
9. An excellent side dish for meat and poultry is obtained from honey agarics with green beans. Go over, peel off the strings and rinse with 250 gr. fresh green beans. Dip the beans in boiling salted water and cook for 10 minutes. Throw in a colander and drain. Peel, rinse and boil for five minutes in salted water 100 g. fresh small mushrooms. Throw in a colander, let the water drain. Heat 2 tablespoons in a skillet. spoons olive oil, add mushrooms, beans and 1 tbsp. spoon bread crumbs... Fry, stirring occasionally, for 10 minutes, add salt and black pepper to taste a couple of minutes until tender. Remove from heat, add 1 tbsp. a spoonful of good wine vinegar and 2 tbsp. tablespoons of finely chopped parsley. Stir and serve immediately.
10. Delicious and fragrant cake with honey agarics will appeal to both adults and children. Chop three cups of flour with a knife with 200 g of butter, and then grind with your hands until coarse crumbs are formed. Beat two eggs with 2 tbsp. tablespoons of sour cream and a pinch of salt. Combine eggs and flour crumbs and knead the dough. Ready dough Divide in two, wrap with cling film and refrigerate for 40 minutes. In the meantime, prepare the filling. Peel and rinse two kilograms of fresh mushrooms. Heat two tablespoons of butter in a skillet, add one finely chopped onion, fry until golden brown, then add mushrooms, salt and pepper to taste. Fry everything together until the mushrooms are browned and even slightly dry. Roll the finished dough into two layers, put one layer on a greased baking sheet, spread the mushroom filling on top, cover with the second layer of dough and pinch the edges. Oil the cake egg yolk and make several long cuts on top. Bake in an oven preheated to 180⁰ for 30 - 40 minutes. Remove the finished pie from the oven and pour a few tablespoons of slightly salted sour cream into the filling through the upper cuts. Cover the cake with a clean towel and let it sit warm for 30 to 60 minutes.
And the site "Culinary Eden" on its pages is always glad to offer you even more new and proven recipes that will definitely tell you how to cook honey mushrooms.
Honey mushrooms are mushrooms that are very popular; not many mushrooms can boast of such widespread use in cooking. Along with boletus or porcini mushrooms, mushrooms are actively harvested by housewives for future use on winter period... Due to its excellent taste and excellent physical characteristics they are suitable both for preparing first courses and for pickling or salting. But despite their popularity, these mushrooms are quite dangerous product and it is important to know exactly how much to cook mushrooms before use, so that indigestion or more serious troubles does not follow.
How do they get on the table
If the hostess wants to please her household with a delicious lunch of these mushrooms, then there are two options for the appearance. The first of them - the easiest and safest - is to buy a product in a supermarket. The modern industry is engaged in the industrial production of any demanded goods, including mushrooms. In addition, it will be safest to buy them in the store, due to the fact that the mushroom is a dangerous mushroom and has poisonous twin brothers, the store product excludes their appearance among the product.
The second way is to do it yourself. This should only be done by experienced mushroom pickers who know exactly how to distinguish correct mushroom from a poisonous fellow, often growing on one stump. Harvesting takes place at the end of August and continues until the end of October, depending on the region of growth. These mushrooms are very easy to collect, they grow in large families on old stumps, and sometimes on living trees. Having found one mushroom tree, you can collect the required amount of product in one place. At the same time, returning here on next year, the mushroom picker will also discover a breeding ground.
Advice! In the case when the mushrooms are harvested, but there are doubts about their quality, it is worth throwing half of the onion into a pot of water, in which the product is boiled for the first time. If there are poisonous representatives in the pan, the onion will turn blue.
Preparation
After harvesting, it is important to subject the mushrooms to proper heat treatment. It depends on how safe the use of the dish is. Besides great content nutrients, protein and trace elements, honey mushrooms have the property of absorbing heavy compounds and other harmful substances from environment... In this regard, it is strongly discouraged to collect the product that grows in the city or close to the roadway.
You need to cook honey mushrooms correctly in two stages. At the first stage, the product is poured with water and put on fire, after a while, the water will begin to boil, it is important to remove the foam and boil the mushrooms for five minutes. After this time, it is necessary to change the water. The old drain must be poured fresh and spices and spices added to it to taste. At the second stage, honey mushrooms should be cooked for 20-25 minutes until the product completely settles to the bottom of the pan.
The boiled product should be thrown into a colander and the excess liquid should be drained. If you plan to cook the first course, then the second water in which the honey mushroom was cooked can be used as a broth.
Supermarkets sell frozen mushrooms, they are well suited for frying or making soups. But before preparing the main course, they also need to be boiled. Frozen mushrooms should be boiled for 20-25 minutes, while preliminary boiling can be skipped. Whether or not to defrost the product before boiling is decided by the hostess, depending on the situation. If time permits, then you can let the mushrooms thaw, and if there is no time to wait, then the frozen mushrooms can be cooked immediately.
Cooking dried mushrooms
Honey mushrooms, due to their dense structure, are often harvested in winter by drying. When dried, they hold their shape well and retain their aroma. Before drying raw mushrooms cleaned of debris, earth and darkening on the legs or a hat, after which they are subjected to the drying process.
In order to prepare something from dried mushrooms, they must first be soaked in water for 4-12 hours so that the mushrooms are saturated with moisture and return to their original shape. After that, boil the mushrooms, according to the principle of boiling a fresh product: in two waters for a total of 30-35 minutes.
Pickled mushrooms have an amazing taste and will be an excellent snack in winter; dense little mushrooms that do not contain flaws are selected for pickling. Caviar can be made from large overgrown mushrooms. But whatever the preparation, honey mushrooms must be pre-cooked.
V modern world mushrooms play a smaller role in the human diet than before. Therefore, each of us sometimes wants to pamper ourselves with mushroom dishes. This article will focus on primary heat treatment: how to cook fresh mushrooms for the winter?
It should be noted that dishes with honey agarics will become a “tasty solution” for your table. However, mushrooms are a delicate product, so it is important for every housewife to know how to cook fresh mushrooms correctly and how long it takes.
Before heat treatment, honey mushrooms must go through preliminary preparation... The shelf life of fresh mushrooms does not exceed 36 hours, provided that they are stored in the refrigerator. Therefore, it is better not to delay the cleaning and subsequent preparation of mushroom dishes. This can lead to serious consequences - poisoning.
It is better to process the collected mushrooms as soon as they were brought from the forest. They need to sort out and throw away all the rotten and spoiled worms. Remove all forest debris, dirt and sand from the caps, and also cut off the lower part of the leg with the remnants of the mycelium. Soak peeled mushrooms in plenty of water for 20-30 minutes and mix well with your hands. Place the mushrooms on a sieve and drain completely.
We offer several options for boiling honey mushrooms before freezing, frying, pickling and for first courses.
How to cook fresh mushrooms for further cooking (with video)
Before cooking fresh mushrooms, each housewife must decide on the further processing process. If the mushrooms are prepared for frying or stewing, then the boiling time can be limited to 20 minutes. If mushrooms are boiled without further heat treatment, then the time increases to 35-40 minutes. With insufficient boiling, honey mushrooms can cause mild stomach upset. In this situation, the enjoyment of mushrooms will change to the sadness of bed rest. In addition, all fruit bodies are boiled in salted water: for 1 kg of mushrooms, you need to take 1 tbsp. l. salt. If desired, they are boiled with spices and with the addition of 3 g of citric acid.
To remove all the harmful substances that have accumulated in them from the mushrooms, and then enjoy their taste with peace of mind, you need to know how to cook fresh mushrooms, observe certain rules... Only in this case, the forest mushroom menu will delight you with its taste and provide your body useful vitamins and trace elements.
Peeled and washed mushrooms are laid out in an enamel pan and placed on the stove. Boil for 10 minutes, removing the foam from the surface, drain the water and pour it again with a new one for further boiling, which will also last 10 minutes. After that, honey mushrooms can be fried, baked or pickled. If you are going to make a pickled snack from mushrooms, then vinegar, salt, sugar and spices are mixed in the second water. We offer to see visual video how to cook fresh mushrooms for further cooking:
How to cook fresh mushrooms for soup and freezing
For soup, honey mushrooms are usually boiled for 15-20 minutes, the water is drained and poured with new water in such an amount that is needed to prepare the first course. For soup and borscht, mushrooms are chosen in small sizes, not spoiled by worms and not broken. You can also take dried mushrooms and frozen for the first courses. Dried mushrooms to begin with, soak in water overnight, then rinse and add to the soup before laying the potatoes. Frozen mushrooms are first boiled for 20 minutes, and only then they are added to the soup along with potatoes.
How to cook fresh mushrooms for freezing, so that in the future you can cook a safe dish from them? It is worth saying that frozen mushrooms can not only be boiled, but also fried, stewed, baked. Before freezing, honey mushrooms are boiled for 20-25 minutes, if the mushrooms are small and medium in size. If mushrooms are large, then they are boiled for 35-40 minutes with the addition of salt. Thrown back in a colander and washed under running water. Large fruit bodies are cut into pieces, small ones are left intact and folded into plastic bags... Some housewives don't pour mushroom broth, and it is filtered, bottled, and then used for mushroom sauces and soups.
How to cook fresh mushrooms before frying and for pickling for the winter
If you know exactly how to cook fresh mushrooms for frying, then you can be 100% sure that the harmful substances contained in the mushrooms will be destroyed. Take a close look at the recipe below, which will help you choose the right time for boiling and create a delicious masterpiece of mushrooms. Knowing how to cook fresh mushrooms before frying, you can not be afraid for the well-being of your family and friends.
After preliminary cleaning, the mushrooms intended for frying must be boiled in salt water for 25-30 minutes. Place in a sieve or colander and drain thoroughly excess fluid... Next, put honey mushrooms in a hot pan with vegetable or butter. Fry for 20 minutes and you can add sour cream, mayonnaise and onion with garlic.
For the pickling process, honey mushrooms must also be boiled, as in all other cases. How should you cook fresh mushrooms for pickling so that the appetizer is tasty and harmless for your family? To begin with, the fruiting bodies are cleaned of pollution and only then boiled. This process takes 15-20 minutes without adding salt. Then the water is drained, the mushrooms are laid out in a colander and allowed to drain. Then make a marinade from salt, sugar, vinegar, spices and boil honey mushrooms in the marinade for 15 to 30 minutes, depending on the size of the fruit bodies.
Honey mushrooms are delicious mushrooms adored by many people. They grow practically throughout the entire territory of Russia.
The main harvest of honey agarics is harvested from August to the first snow. You can find mushrooms both in summer and even in winter, but autumn is considered the most "correct".
These mushrooms grow on stumps in whole families, which is why they got their name. Having found such a mushroom place, you can pick up a full basket at once and come for the harvest there the next year, because honey mushrooms always grow in the same place.
It should be reminded of the existence of false agarics, they cannot be eaten in any form. It can be difficult to distinguish them, they also grow on stumps large groups... The main feature is that a real mushroom has a "skirt" on its leg, while a false one does not. On closer inspection, you can see it.
Correct preparation of honey mushrooms is very important, since only well-cooked mushrooms can be consumed. In some foreign countries honey mushrooms do not eat at all. The reason is that they can cause stomach upset.
In Russia, since ancient times, they have mastered the recipes for cooking, frying, salting these very tasty mushrooms.
Preparation
Let's talk about the basic principles of boiling honey agaric.
1. It is advisable to deal with mushrooms immediately after harvesting, in extreme cases, do not postpone for more than 2 days.
2. Mushrooms are cleaned and washed. An enamel pot is used for cooking.
3. Pour water, salt and put on the stove.
4. As soon as the water boils, honey mushrooms are put.
5. Cook for about 5 minutes, removing the foam.
6. Then drain the water, add another and cook until cooked.
The cooking time takes at least 1 hour, since, recall, undercooked mushrooms can be dangerous.
If you take frozen mushrooms, then first you need to defrost them, and then cook in the same way as fresh ones, but no more than 30 minutes.
Honey mushrooms are not only tasty, but also healthy, as they contain zinc, copper and vitamins B1 and C. Having made mushrooms a part of your menu, you will receive all these substances in the right quantities.
Boiled mushroom dishes
Speaking about the preparation of honey mushrooms, one cannot ignore the recipe for fried mushrooms with sour cream.
Boil the mushrooms as described above, then discard them in a colander to get rid of the remaining water. At this time, we take a frying pan, put it on its creamy or sunflower oil, fry the onion on it, and then pour the mushrooms. We fry all this for 10-15 minutes. At the very end, add sour cream and remove from the stove after 5 minutes.
The simplest and delicious dish ready! It can be used alone or in combination with meat, potatoes, and other vegetables.
Another favorite delicacy of mushroom pickers is pickled mushrooms.
Marinade is done like this:
Pan with cold water put on the stove;
Pour salt, sugar (for 1 liter of water - 1 tablespoon of salt and sugar);
Put the garlic, bay leaf and a few cloves;
After boiling, pour in 1 tablespoon of 70% acetic acid;
Then pour boiled mushrooms there;
We boil for about 5 minutes and put in jars, not forgetting to pour the marinade;
We add not to the banks a large number of vegetable oil;
Close with lids and leave to cool.
Pickled mushrooms are stored in the refrigerator. You can eat them after two days.
There is another way to cook these wonderful mushrooms.
These are mushrooms baked in pots with meat and potatoes.
Honey mushrooms are cooked as we have already told, then stacked in layers in a pot along with stew and boiled potatoes. It all gets poured chicken broth and put in the oven for 30-40 minutes.
From boiled honey mushrooms, you can prepare a large number of healthy, hearty and varied dishes. Collect these wonderful mushrooms and cook with pleasure!
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Today we will cook with you the most delicious and tender minced meat patties with mozzarella cheese inside... After all, sometimes you really want some kind of cutlets that are not quite ordinary, but very tasty. At home we had mozzarella cheese, we had to go for minced meat, but everything else is always in the fridge. Let's get started ...
Salted cheese cakes
Once, when I woke up in the morning, I really wanted to have breakfast. salted cheesecakes... Somehow I immediately smelled of fresh dill and salted cottage cheese, and I rushed to the kitchen. There were just in the refrigerator necessary ingredients... Let's see what came out of this and how this option differs from classic sweet cottage cheese pancakes
... But I can definitely say that it is delicious.
Homemade beer snack
It turns out that my husband is also not a bad cook, he just hid it for a long time, until he decided to cook for himself homemade snack for beer... I only controlled so that he did not blow the kitchen to smithereens, about the inventory scattered throughout the kitchen, I generally keep quiet about what you say, men ... But it turned out fabulously tasty and the recipe is very simple. Show this to your husband, heh ...
Lush pancakes with apples
I never got it cook delicious pancakes... They always turned out to be too thin, sometimes too watery or generally lumpy. But, not so long ago, I found a stunning recipe lush pancakes on kefir... They really turn out to be very lush and do not lose their shape after cooling down, I was wildly delighted, like my relatives, I only had time to remove them from the pan. And so let's get started ...
Homemade potato chips
I love potato chips so much that I am ready to eat them for breakfast, lunch and dinner. Of course, this is not as useful as I would like, and I try to hold back, but this recipe for cooking potato chips in the oven deserves attention. Let's do it as soon as possible ...
