How to cook raw mushrooms. How to cook honey mushrooms: recipes from fresh mushrooms

With the arrival of autumn, the forest presents us with a rich harvest of honey agarics. You can get great pleasure from going into the forest for mushrooms and at the same time collect a whole basket, and if you're lucky, even a few. After all, this mushroom does not grow one by one, but whole families at once. It is possible to collect several kilograms from literally one tree or stump. As a rule, the whole family takes part in further processing, because it is simply impossible for someone to sort out and cook mushrooms because of their number.

Salting autumn mushrooms for the winter: how to pickle mushrooms in a hot way

There are only two ways to pickle mushrooms: hot and cold. This option for salting autumn mushrooms for the winter is preferred by those who do not like pickled mushrooms, to which vinegar is added. The acid almost completely destroys the natural taste of mushrooms and their forest aroma. But the simple process of hot salting at home makes honey mushrooms with a delicious natural taste.

Autumn mushrooms - 5 kg;
Salt - 300 g;
Onions - 300 g;
Dill (seeds) - 4 tbsp. l .;
Black and allspice pepper - 20 peas each;
Bay leaf - 30 pcs.

To know how to properly salt autumn mushrooms for the winter, we suggest following the step-by-step instructions.

Remove debris and dirt from the mushroom caps, rinse with plenty of water and put in an enamel pan.

Pour completely with water, salt and bring to a boil. Boil for 20 minutes, drain the water, and spread the mushrooms on a kitchen towel.

At the bottom of a large container, in which honey mushrooms will be salted, spread part of the onion and spices cut into half rings. Put two layers of mushrooms on top and sprinkle them with salt, onion and spices. Repeat this until the mushrooms run out.

Cover with cheesecloth or a cloth, turn the plate over and put pressure to press down on the mushrooms.

After 15 days, the mushrooms are transferred to jars, pressed down, covered with lids and refrigerated.

After 10 days they can be eaten: served on the table, as an independent dish, or as a side dish for fried potatoes. This simple option for salting autumn mushrooms for the winter will be an excellent treat for your guests even for a holiday.

Appetizing fried honey mushrooms with cream

To prepare a fragrant dish from forest mushrooms, you need to have them a little more than half a kilogram, you also need three onions, a quarter glass of butter, one and a half glasses of heavy cream, a little hard cheese, pepper, salt, herbs.

Technological sequence:

Mushrooms are boiled for a quarter of an hour.
The onions are fried until golden brown.
Honey mushrooms are added to it and the process continues for ten minutes.
Pour half of the cream, season with pepper and salt and let stand under a lid on the lowest heat for ten minutes. Otherwise, the cream will separate.
Pour in the grated cheese, pour in the remaining cream, and stand under the same mode for another ten minutes.

Fried honey mushrooms

You can make another variation of the previous recipe:

Fry a couple of onion heads with a few cloves of garlic for a few minutes until golden brown and fragrant.
Boil a kilogram of forest mushrooms in salt water for a third of an hour.
Pour the mushroom semi-finished product to the onion-garlic dressing, add pepper and salt and fry for a quarter of an hour.
Pour the cream into a skillet and leave the dish covered over the slowest heat for another quarter of an hour.Sprinkle with herbs before serving.

Salting autumn mushrooms for the winter: how to salt mushrooms in a cold way

Salting autumn mushrooms for the winter in a cold way is another popular option among mushroom pickers.

Its plus is that it is not necessary to carry out heat treatment of a large number of mushrooms. However, the final result of the prepared product can only be tasted after 1.5-2 months. If you have patience, then in winter you will enjoy an excellent dish prepared according to this recipe.

Honey mushrooms - 5 kg;
Salt -150-200 g;
Garlic - 15 cloves;
Bay leaf - 10 pcs.;
Dill (umbrellas) -7 pcs.;
Black and allspice pepper - 5 peas each;
Horseradish (root) - 1 pc.;
Black currant leaves - 30 pcs.

How should you pickle autumn mushrooms for the winter in order to surprise household members and guests with an amazingly tasty snack?

After the mushrooms have been cleaned and washed, they are poured over with plenty of water.
The honey agarics are soaked for 2-3 days, while the water needs to be changed several times.
Mushrooms are removed with a slotted spoon on a fine mesh or wire rack and allowed to drain completely.
Put part of the leaves of currant, dill, garlic and salt in a prepared enamel container at the bottom.
Lay out a dense layer of honey agarics, sprinkle with salt and spices, including chopped garlic and grated horseradish root.
Cover the last layer of mushrooms and spices with gauze and put under pressure so that the mushrooms are pressed down.
The gauze should be checked every week: if it gets moldy, it should be washed in salted hot water and put back.

After a long wait (2 months), you will eat delicious crispy mushrooms with an incredible aroma. They are used as an additional ingredient in salads, pizza toppings and simply as an independent dish.

Features of processing mushrooms

Before preparing mushrooms, it is necessary to carry out preliminary work with them. For many, it is the processing process that is difficult. Of course, you can save yourself from unnecessary red tape and just buy already processed mushrooms in the store. However, if the family's favorite hobby is picking mushrooms, then they will have to sort them out on their own.

The most important thing to do before preparing fresh mushrooms is to rinse them thoroughly. The fact is that there is a lot of mucus, dried leaves, grass on the surface of the mushroom cap. Initially, it is best to place the harvested "crop" in a basin, fill with water and leave for at least half an hour. After all the dirt and grass is on the surface, the water must be drained. Rinse the mushrooms cleaned of debris several times to wash off all the mucus. Only then can you start cooking.

Otherwise, the cooked dish may give off an unpleasant aftertaste or cause poisoning in the one who ate it. You never know what bacteria are found in dried mucus, grass and leaves in the forest.

How to cook fresh autumn mushrooms for the winter with onions

It turns out that autumn mushrooms are cooked and fried for the winter.

Such a blank can look great even at a festive feast. And on any other day, you can combine it with fried potatoes and feed the whole family with lunch or dinner.

Honey mushrooms - 2 kg;
Onions - 700 g;
Refined oil - 200 ml;
Salt - 1 tbsp l .;
Ground black pepper - 1 hour l.

How to cook fresh autumn mushrooms for the winter by frying so that you get a delicious preparation?

The first step is to peel the mushrooms and cut off most of the stem, rinse with plenty of water.
Put in a saucepan with boiling salted water and cook for 20-25 minutes.
Remove with a slotted spoon and spread on a kitchen towel to drain.
Heat a dry skillet, add mushrooms and fry until the liquid evaporates.
Pour in 2/3 of the oil and fry until golden brown.
In another frying pan in the remaining oil, fry the onion, cut into pieces, until soft.
Combine mushrooms and onions, salt, sprinkle with ground pepper, stir and fry for 15 minutes over low heat.
Distribute in dry sterile jars, pour oil from a frying pan and roll up the lids.
If there is not enough oil, heat a new portion with the addition of salt and pour into jars.
After cooling completely, take out the mushrooms to the basement.

Honey mushrooms cultivated, how to cook. How to cook meadow mushrooms correctly

Meadow mushrooms are perhaps the most common type of mushrooms. They do not grow on trees, but right on the ground - "witch circles" or "paths". It is believed that these mushrooms show their best taste in soups. But of course, they can also be fried or pickled.

Of course, before cooking, you should make sure that you have picked exactly the meadow honey agarics. The fact is that this fungus has a poisonous twin - fiber. The plates of the latter are dark brown. Fibers smell unpleasant. Meadow mushrooms are distinguished by a light clove smell. So, how to cook meadow mushrooms?

How to prepare mushrooms

Meadow mushrooms usually grow in fairly dense grass. Therefore, it is worth collecting them more carefully, using a small knife. These mushrooms are rather small in size. And it will be difficult to choose grass from their wet mass in the future.

Meadow mushrooms brought from the steppe or forest should first be soaked for a couple of hours in a large cup of water. Next, the mushrooms must be thoroughly rinsed and their legs removed. The latter are not used during cooking, since they are very tough and fibrous.

How to make meadow honey mushroom soup

This is how experienced mushroom pickers most often use these mushrooms. To make mushroom soup, you must first cut them (fine enough). Then the mushrooms are poured with water in a saucepan and, after boiling, they are boiled for 40-45 minutes. Further, chopped potatoes (more) are added to the resulting dark fragrant broth. At this time, you need to make the usual onion-carrot frying. After the potatoes are cooked, they are added to the soup. Five minutes before the end of cooking, one small bay leaf is thrown into the broth, and in two minutes - chopped onions and dill in large quantities. Next, turn off the gas under the pan and let the soup brew for 5-7 minutes. Then, the bay leaf should be thrown out of the broth. Meadow mushroom soup is ready.

How to fry

But often these mushrooms are also used for frying. Meadow mushrooms belong to category IV. However, experienced mushroom pickers usually do not boil them before frying in order to preserve the flavor. But perhaps you should still play it safe and pre-boil the meadow mushrooms for about 15 minutes in a saucepan.

These mushrooms are prepared for frying in the same way as for soup. That is, they soak, wash and remove the legs. You don't even need to cut these small mushrooms for frying. But in this case, it all depends on the taste preferences of the mushroom pickers themselves. If mushrooms have not been previously boiled, they should be scalded with boiling water before frying.

Meadow mushrooms are fried in vegetable oil. It needs to be added to the pan in about the same amount as for potatoes. You can also use onions when cooking. It is advisable to fry it separately so that it does not darken. But some housewives believe that the onion interrupts the smell of the mushrooms themselves and is not added to the roast. Just like any other mushrooms, meadow mushrooms can be seasoned with sour cream.

Many housewives harvest fried meadow mushrooms for the winter. This method is actually very convenient. In this case, ready-made mushrooms are placed in a bag and placed in the freezer. In winter, it will be enough to get them out and reheat them in a frying pan.

How to cook meadow mushrooms: pickling

In this case, the preliminary preparation of the mushrooms is also carried out. Be sure to remove the pickling feet. In this case, about 2 cm "hemp" can be left near the cap.

Like any other mushrooms, meadow mushrooms are pickled not under metal, but under nylon lids. In this way, the development of botulism can be prevented.It is not difficult to calculate how many dishes you need to marinate meadow mushrooms. For a kilogram of mushrooms, you will need to take about one liter jar. Honey mushrooms are boiled down quite strongly.

There are many recipes for harvesting these mushrooms for the winter. For example, the following recipe. To prepare delicious mushrooms in a jar, you will need to take:

water - 1.5 liters;

allspice - 8 peas;

bay leaf - 2 pcs;

garlic - 2 cloves;

sugar - 1 tbsp / l;

vinegar and salt - 2 tbsp / l.

As before frying, these mushrooms can be boiled before pickling. As soon as they begin to settle to the bottom of the pan, turn off the gas and drain the water. Next, fresh water is poured and the mushrooms are boiled until tender for about an hour. Then the broth is poured into a clean saucepan.

To prepare the marinade, spices, sugar, salt are put in the broth. Then it is again put on fire for about 10 minutes, after which vinegar is added to it. Sterilized jars are filled with mushrooms to the top. Then another hot marinade is poured into them. Then the cans are also closed with sterilized nylon caps.

Store the mushrooms prepared in this way in a cool, dark place. Just perfect for this purpose, for example, a cellar.

How to close autumn mushrooms for the winter, fried with bell pepper

The recipe for preparing autumn mushrooms for the winter with sweet peppers by the method of frying will appeal to all your household members. Having tasted this snack just once, they will ask you to cook it all the time.

Honey mushrooms - 2 kg;
Bulgarian pepper - 1 kg;
Onions - 500 g;
Salt and pepper to taste;
Refined oil;
Parsley greens.

How to cook forest autumn mushrooms for the winter, step-by-step instructions will show:

We clean the mushrooms, cut off the lower part of the leg and rinse with plenty of water.
Boil for 20-25 minutes, while removing the foam from the surface, put it in a colander to glass.
While the mushrooms are draining, peel the onions and peppers, and then cut into cubes and strips, respectively.
In a separate frying pan, fry the mushrooms for 20 minutes, stirring constantly so that there is no burning.
In another pan, fry the vegetables until golden brown and add to the mushrooms.
Salt and pepper, continue to fry for 15 minutes and add chopped parsley.
Stir, turn off the stove and let stand for 10 minutes under a closed lid.
We distribute in prepared jars, close with tight plastic lids, cool and take out into a cool room.

Honey mushrooms, how to clean. Home cleaning technique

Immediately after walking through the forest, the harvested crop is sorted. Fresh mushrooms, cut off from the mycelium, begin to darken quickly. Processing should not be postponed more than 3 hours after collection, because mushrooms spoil very quickly. Do not leave them in the package. Correctly clean mushrooms immediately upon arrival from the forest. If for some reason timely cleaning is impossible, the crop is dipped into cool water with the addition of a spoonful of citric acid and the same amount of table salt.

To properly clean mushrooms, you need a sharp knife, a colander and a sponge. The latter is needed to wipe the legs and caps. Dirt is cleaned off the lower part with a knife, in some cases the entire bottom is cut off. Before cleaning, the legs are separated from the caps.

All damaged areas are removed. The rim under the hat can be removed or washed off with a stream of water. After that, all the mushrooms are thoroughly washed (if you are not going to dry them). Young mushrooms do not need to be cleaned.

The steps to follow will vary depending on the preparation method. Cleaning will require a sharpened compact knife, a stiff-bristled toothbrush, and a piece of soft cloth.

Irina Selyutina (Biologist):

If you have harvested a large crop, then it is better to divide it into several parts for processing. Those mushrooms that you want to leave can be placed in a cool room, where there is no access to direct sunlight and laid out in one layer on the newspaper.In this state, they can lie for a day, during which time they will partially dry out and they can be cleaned dry. However, it is still best to deal with the mushrooms immediately upon returning from the forest. This will preserve the crop and help avoid further poisoning.

Honey mushrooms for drying: in this case, contact of the mushrooms with water is excluded - the absorbed moisture will not completely evaporate from them, therefore, high-quality drying will not take place and, as a result, your workpiece will not be stored for a long time. With the help of a brush, the plates under the hat are carefully combed - there may be bugs sitting there. A soft cloth is used to wipe off the remaining sand.
For pickling: preliminary soaking in liquid for 40 minutes is required (only you cannot keep it for more than 1 hour - then honey mushrooms will lose some of their taste). Instances for this method of processing are selected healthy and large. The "skirt" is removed. Then the products are washed under a cold stream for no more than 3-5 minutes. Newly grown mushrooms need half an hour soaking in water with salt before washing. The next stage is cooking in salted water for about 40 minutes. After all the procedures, it is allowed to start processing.
For freezing: this method of processing requires only freshly harvested specimens. Mushrooms for freezing are selected carefully, damage, even minor, is unacceptable. With a stiff brush, the mushroom is cleaned of dust particles, branches, etc. Little mushrooms do not need to be cut into small pieces. The mushrooms are not washed in water.

How to freeze fresh autumn mushrooms for the winter

Recently, many housewives have been using freezing of autumn mushrooms for the winter. This option for harvesting mushrooms is gaining more and more popularity, since it does not take much time. Therefore, you can often hear the following question: how to properly freeze fresh autumn mushrooms for the winter?

For this, the mushrooms must be properly prepared and cleaned. In this option, honey mushrooms cannot be wetted for freezing so that they do not get water.

The mushrooms are cleaned with a damp kitchen sponge and the bottom of the legs is cut off.
Distribute in a thin layer and put in the freezer, setting the maximum freezing mode.
After 2-2.5 hours, mushrooms are removed from the freezer, put into plastic bags of 400-600 g each and sent back to the freezer, setting the usual freezing mode.

It should be noted that mushrooms must not be re-frozen. That is why it is advised to store honey mushrooms in each package in such quantity that it is enough to prepare a dish for two or more servings.

How to quickly and deliciously cook fried mushrooms in a pan

One of the easiest ways to make fragrant fried mushrooms is:

For three-quarters of a kilogram of mushrooms, you need a few cloves of garlic, herbs and a few tablespoons of oil for frying. This amount is enough for five servings.
Mushrooms are washed and boiled, prepared garlic and parsley are finely chopped.
Oil is poured into a preheated frying pan, in which the garlic is first fried.
Then put parsley and mushrooms on it. Fry for a third of an hour while stirring.

They are best eaten hot.

The recipe for canning autumn mushrooms for the winter

How to properly cook autumn mushrooms for the winter using the pickling method so that you get beautiful, tender and tasty mushrooms? This harvesting option is convenient in that practically in 24 hours the fruiting bodies will be ready for consumption.

Honey mushrooms - 3 kg;
Water - 1 l;
Salt - 1.5 tbsp l .;
Sugar - 2 tbsp. l .;
Vinegar 9% - 3 tbsp l .;
Carnation - 3 buds;
Bay leaf - 5 pcs.

Note that preservation of autumn mushrooms for the winter takes place strictly in sterilized jars with tight plastic lids. It is best not to use metal lids when pickling.

Peel honey mushrooms, cut off most of the legs and boil for 15 minutes.
Prepare the marinade: combine all the spices and herbs in water, except vinegar, and let it boil.
Select mushrooms from water and place in boiling marinade. Boil for 20 minutes and pour vinegar in a thin stream.
Let it boil for 5 minutes, put in jars and close.
Turn over and wrap with an old blanket, leave to cool, and then take out to a cool, dark room.

Honey mushrooms - photo and description. When to collect and how to prepare?

Therefore, the simplest method, which has been used for many years to replenish winter stocks, becomes relevant in relation to this type of mushroom.

The obtained result of cooking various dishes from mushrooms, such as honey mushrooms, in its gastronomic and useful qualities is able to compete with other types of noble mushrooms found in Russian forests.

So, salt the autumn mushrooms is best done in a hot way, then their "meat" turns out to be tender, but the structure of the mushrooms itself remains quite elastic, and the appearance is attractive. For salting mushrooms, it is best to use wooden dishes, however, since such dishes go far back in the past, it is likely to replace them with an enamelled pan of a suitable size or a bucket.

Naturally, before harvesting autumn mushrooms, they must be cleaned of forest debris and rinsed in running water in order to avoid sand grains or earth particles getting stuck in their plates. This is followed by the mandatory preparation of mushrooms for salting.

For small mushrooms we only slightly trim the legs, which are best left no more than 2 cm in length. For large mushrooms, we cut off the legs almost completely, leaving only small stumps on the caps. In principle, with this method of pickling mushrooms, honey mushrooms can not be laid out in size, although some people like it.

As a rule, saving time for sorting mushrooms, both small and large specimens are salted together, fortunately, the time they are in the brine allows both to cook equally well.

After the autumn mushrooms are prepared for salting, it is necessary to make the appropriate amount of brine. Since the mass collection of autumn mushrooms gives the mushroom picker different results, in the method of salting given here, the necessary components will be given per 1 kg of mushrooms.

After boiling the required amount of water, add to it 1 teaspoon of table salt for each liter, allowing the water to boil again. After that, put the cooked mushrooms in water and leave them to boil for 25-30 minutes, stirring occasionally, preventing the mushrooms from sticking to the bottom and "running away" from the pan.

After boiling in brine, put the mushrooms in a colander and cool to room temperature. At the same time, the brine will drain off them properly. We prepare dishes suitable for salting and put a small sheet of horseradish or several of its roots on its bottom.

At the same time, it is important that horseradish is only at the bottom of the dishes, otherwise, during the salting process, it will beat off the smell of other spices, which will reduce the aromatic properties of honey agarics. Mushrooms should be placed in a bowl in layers, sprinkling them with salt at the rate of 50 g for each kilo of honey agaric.

Between the layers of mushrooms, be sure to place a couple of currant leaves, an umbrella of dill and add two cloves of garlic, which are best cut into small pieces. We close the mushrooms on top with a clean cloth, then with a lid that should lie on the mushrooms, and press down with a heavy load.

You should store dishes with mushrooms in a cool place and wait for their readiness for 4-5 weeks, after which the wonderful winter preparation is ready and can be served as an independent snack or by adding to salads.

Published: - culinary recipes, 08-10-2011

There are many ways to prepare mushrooms for the winter, but each recipe needs to be adjusted for yourself.

How to prepare pickled autumn mushrooms for the winter

Surely you have never tried to marinate fried mushrooms.

How to prepare autumn mushrooms for the winter in this way? Unlike other fruiting bodies, honey mushrooms tolerate culinary manipulations well and do not boil over.

Honey mushrooms - 2 kg;
Refined oil - 100 ml.

For the marinade:

Salt - ½ tbsp. l .;
Sugar - 1 tbsp. l .;
Vinegar - 2 tbsp. l.
Water -600 ml.

This option is quite simple, so even a novice hostess will know how to close autumn mushrooms for the winter.

After cleaning, the mushrooms are boiled in water for 15 minutes and removed in a colander.
After draining, they are sent to the pan for frying. Fried in oil until golden brown.
Prepare the marinade: salt, sugar and vinegar are combined in hot water, allowed to boil.
Fried mushrooms with a slotted spoon are selected from the pan so that there is less oil, and are introduced into the marinade.
Boil for 15 minutes over low heat and put in jars.
Cover with plastic lids, allow to cool and refrigerate.

The main properties of honey agarics

Honey mushrooms are very small, but rather dense in structure mushrooms. They do not crumble or fall apart. Unlike other relatives, which can be found only on the ground, mushrooms grow everywhere. There are especially many of them around the trees. Often, mushrooms can be found on the very trunk of a tree. The favorite habitat of honey agarics is hemp. Of course, collecting them is not easy, but worth it.

In fact, picking any mushrooms is not easy, but especially honey mushrooms. They are much less common than gray mushrooms. Of course, someone can say that you need to know the places, but the fact remains: honey mushrooms are rare mushrooms. That is why it can be more pleasant to feast on them.

How to dry autumn mushrooms for the winter

There are many recipes for preparing autumn mushrooms for the winter, but the most natural is drying.

Our great-grandmothers used it in Ancient Russia, but even today it has not lost its relevance. However, in the modern world, there is a wonderful helper for housewives - an electric dryer.

The main ingredient required for drying is fresh, healthy and clean mushrooms.

How to properly dry autumn mushrooms for the winter using an electric dryer?

With a damp kitchen sponge, we clean the fruit bodies from forest debris and cut off most of the leg.
We lay out on the grates of the dryer in a thin layer and turn on the maximum power mode of the device for 1-1.5 hours.
During this time, we swap the upper and lower grilles a couple of times.
After the allotted time, reduce the power and dry the mushrooms for 1 hour. To do this, pour them onto the upper wire rack.
We take out the mushrooms from the dryer, let it cool and only pour it cold into dry glass jars. You can also store dried mushrooms in a paper bag.

There is another way to store dried mushrooms, which few know about: put mushrooms in a dry food container and put them in the freezer. This option will help protect dried fruit bodies from the appearance of moths.

Good day everyone! On the agenda today are mushrooms, but unusual ones - small, pretty and very tasty. Such entries leave the festive table or feast, celebrations, of course, if you know how to cook them correctly. So let's learn how to make pickled mushrooms for the winter in jars to use them in your favorite dishes and for any occasion.

The whole secret of this pickle lies in the marinade, or in another way, the brine, which must be cooked correctly, know all the necessary proportions, using a proven recipe.

Canning again at home can be done in two ways, hot and cold. In this article, you will learn about the hot cooking method.

Interesting! There is still controversy over how to cover the mushrooms. Someone claims that in no case should you roll up under a metal cover using a seaming machine, which is supposedly very dangerous to health. Others advise using only a nylon without twist or a screw cap made of metal.

There is a lot of information in books and on the Internet, so I will show you different options, and you yourself will determine what is closer to your soul. I always do it differently, experimenting.After all, mushrooms are a very tasty product that can be used in any dishes, for example, make original savory salads out of them, or, for example, serve with a potato casserole.

Remember only one thing, that after canning, honey mushrooms should not be stored for a very long time, and indeed any other mushrooms should not be, it is better to eat them closer to the New Year. Take care of your health and the health of your loved ones!

Summary

Of course, there are more than enough ways to cook delicious mushrooms. Everyone can choose the most suitable one for themselves. It all depends on the ingredients at hand and, of course, desire. Mushrooms at all times remain one of the favorite dishes. They are not only an amazingly tasty dish, but also just a decoration for any feast.

Do not neglect them. True, it is also impossible to overdo it with their use. Mushrooms are high in calories and can be difficult for someone to digest. In addition, someone may be allergic to a particular type of mushroom. It is better to know about this in advance.

The most delicious pickled honey mushroom recipe

The first option for preserving mushrooms for the winter will be with vinegar according to grandmother's recipe. My grandmother always tells me that this matter must be approached responsibly. Anyone can cook this salting, because it is very simple, if you follow all the necessary conditions and rules.

Important! Remember the proportions of water, salt and vinegar. So how much vinegar should you put in 1 liter of water? If you have 70% vinegar essence, then you need to put 1 tablespoon, if 9% - 10 tablespoons. Salt is put on 1 liter - 1 tbsp. with a small slide. If you are making 3 liters of water, then accordingly increase the dose by three.

This recipe uses granulated sugar, if you do not want to put it, then read another cooking option.

We need:

honey mushrooms - 1 kg
sunflower oil - 2 tsp
vinegar essence 70% - 1 tbsp
water - 1 l
sugar - 1 tbsp
table salt - 1 tablespoon
bay leaf - 1 pc.
peppercorns - 3 pcs.
garlic - 2 cloves
cloves - 2 pcs.

Cooking method:

1. As I wrote earlier, there are several ways to marinate honey agarics. In this form, the "Hostess" seaming machine will be used. Prepare it in advance. Sterilize the jars in a convenient way for you, together with the lids.

2. Clean the mushrooms from all kinds of forest or meadow litter, rinse them well with water. Try again so that God forbid you don't get a false mushroom.

Important! If you have time, honey mushrooms should be pre-soaked for 1-2 hours in cold water.

Pour the washed and recycled mushrooms into a saucepan, fill them with water (3 l), salt, add 1 tablespoon of salt per liter of water, that is, you need to put 3 tablespoons

3. Put on fire, bring to a boil. When cooking, you will see foam, it will be necessary to remove it with a slotted spoon. Cook over low heat after boiling for 40 minutes.

The mushrooms will first float on the surface, and then fall to the bottom, which means that they are completely cooked.

4. Transfer the mushrooms to a colander and rinse them under running water.

5. Now make a delicious flavorful marinade with the remaining ingredients. Pour water (1 L) into a saucepan, add sugar (1 tablespoon), salt (1 tablespoon), then bay leaf, three peppers and two cloves.

6. Until the marinade comes to a boil, chop the garlic finely with a kitchen knife. We will add it separately to each jar.

How to peel and boil mushrooms

Honey mushrooms are a product that is considered perishable, so after the forest, the first thing to do is to sort them out. How to properly prepare fresh mushrooms for processing:

Send all rotten and rotten mushrooms damaged by insects to the trash.
Clear forest debris: remove soil, leaves and twigs.
If the mushrooms are required for drying, then you need to remove the film under the cap and cut off the lower segment of the leg. For fresh cooking, soak the mushrooms for an additional hour and then peel the foil.

The cleaning process does not take much time and effort, although the mushrooms themselves are small and very fragile. At the end of the cleaning process, you should proceed to the heat treatment of the mushrooms. For this you will need:

Boil water in an enamel saucepan and add salt.
Send mushrooms to the water for 10-15 minutes, not forgetting to remove the foam.
After that, you should drain the mushroom broth and repeat the procedure again, but cook for half an hour.
It is easy to understand the readiness of the mushrooms - they will settle to the bottom of the pan.
To get rid of excess mucus, simply throw the mushrooms in a colander and rinse them with water.

Delicious recipes for porcini mushroom soup

Video: Cooking pickled mushrooms

All the same, store mushrooms are very different in taste from their own, which are made at home. No matter how much I tried to take in the store, everything is not as if it were not mushrooms at all, although they are cooked and canned in accordance with GOST.

Therefore, I do not recommend buying in supermarkets, but it is better to harvest it, as always, from forest or field meadow mushrooms.

For you, I specially picked up this video from the YouTube channel, the whole process of cooking and pickling is shown very clearly and in detail:

I liked this option very much, and I advise you to make a conservation according to it.

Video on how to cook stewed potatoes in a cauldron with honey agarics

True connoisseurs of good cuisine know that food cooked in a cauldron has a special aroma and richness. Once having prepared a dish in this way, it is almost impossible to refuse the opportunity to create your own culinary masterpieces in a cauldron on the street.

It is very good to stew potatoes with honey agarics in a cauldron. And the absence of a stove does not at all complicate the process of preparing this wonderful dish. So how do you get the best results possible? This is very clearly shown in the video channel "DELICIOUS DAY", where all stages are very carefully described. We look and take on arms.

Now you can cook your favorite dish not only at home, but also in the country. And you don't need to spend a lot of nerves and energy on it. Moreover, all your family members have a good opportunity to contribute to the cooking process, which will further strengthen family ties.

As you can see, fried potatoes with honey agarics can be cooked in completely different ways and we hope that at least one of these recipes will suit your taste. Any housewife knows that a recipe is only the basis for a good dish, but it also matters a lot. Therefore, use, explore and find something of your own.

How to pickle honey mushrooms for the winter in jars - a simple recipe

This is the best classic recipe for home, it combines all the ingredients and gives a unique taste. In general, it turns out to be delicious and super tasty, just a bomb.

And the chip is still used in it, the fact that only mushroom caps are taken as a basis, and the legs go to other dishes, for example, to mushroom caviar. Just look at these handsome men, you can fall in love immediately.

I offer you this step-by-step instruction with pictures so that you, too, can make such a beautiful culinary masterpiece, and in winter enjoy the fragrant aroma of spices and mushrooms.

We need:

water - 1-1.2 l
salt - 1 tablespoon
sugar - 1.5 tbsp
vinegar 9% - 50 ml
bay leaf - 1-2 pcs.
allspice peas - 5-6 pcs.
cloves - 2-3 pcs.
dill umbrella - 2 pcs.
currant leaves - 2 pcs.

Cooking method:

1. Wash fresh mushrooms very thoroughly in running water. Cut off the legs, it will look better in a jar, if there is no such desire to do such work, then you can not remove them.

Then in salted water, salt to taste, boil the mushrooms in a saucepan. Cooking time is about 5 minutes. Then drain the water. There were almost 1.5 kg of fresh mushrooms, and after boiling 750 g, they unfortunately boil down almost twice.

Prepare all the ingredients as listed.

2. The next step is to prepare the jars. Wash them well with baking soda, and then sterilize along with the caps in the way you like best.For example in the microwave or steamed.

In this version, I show exactly the coated screw caps, you can take nylon ones.

2. Pour 1 liter -1.2 liters of water into a saucepan and bring to a boil, add honey ages. Wait for them to boil again too. Foam will appear, remove it and add salt, sugar, bay leaf, pepper and cloves.

Important! Remove the bay leaf after 10 minutes so that bitterness does not appear in the taste. Sometimes there is such a problem that mushrooms are bitter, here is its solution, this is due to lavrushka, it is she who gives bitterness if it is overexposed for a long time in boiling water.

Cook the mushrooms until tender, about 20-25 minutes. As soon as you see that the mushrooms have fallen to the bottom, then they are completely ready.

3. Add vinegar immediately and bring to a boil again. And turn off the stove, put the pan aside.

4. Arrange the mushrooms without brine in jars along the hangers.

Important! This is best done with a slotted spoon.

5. Now we will make pickled mushrooms in our own juice. To do this, bring the remaining marinade to a boil, throw a dill umbrella into it, and currant sheets. Boil these plants for 1-2 minutes, this is done for sterility.

4. Pour boiling marinade over the jars of mushrooms. Put the dill umbrellas on top, catch them out of the fragrant brine.

Important! Do this - twist the cans clockwise, shake slightly so that all excess air comes out, or you can knock on the table. Do this carefully, do not burn yourself.

5. Close the jars with the lids. Here's what happened, two half-liter jars and one 340 ml.

Advice! Be sure to adhere to the storage rules, store either in the refrigerator or in the cellar, where it is cool. Do not store mushrooms for years, this year they prepared, and this year they ate, this is important.

Always check the jar for turbidity before use, the brine should be light and free of mold.

Friends, how do you serve such mushrooms on the table? What do you cook from them, I personally really love a very simple salad of honey mushrooms, namely, season them with vegetable oil and sprinkle with onions. You can, of course, figure out something more complicated, for example, for a holiday I make a salad with chicken and mushrooms.

How to cook fried mushrooms. Fried honey mushrooms: recipe

In autumn, there is nothing tastier than fried mushrooms, and not just mushrooms, but honey agarics. With sour cream, onion and potatoes. Perhaps, even the most fastidious gourmet will not refuse this treat. How to cook fried mushrooms? You can study the recipe with a photo in detail in this article. So, mushrooms for dinner.

Fried honey mushrooms: a recipe with sour cream

Fried honey mushrooms are a dish that many people love. If you serve boiled potatoes with a piece of melted butter and sprinkle with herbs, then hardly anything will remain from the cooked dinner. So, in addition to the mushrooms themselves, for the recipe you will need:

half a pack (about 100 grams) of butter;
sour cream of any fat content - a glass (about 200 grams);
some dill, salt and pepper.

Technology

How to cook fried mushrooms? The recipe is very simple and pretty quick. First, boil the mushrooms. Don't forget to salt them. If you have large caps, you can cut them into several pieces. Drain the water. Heat the oil. Place in skillet for 20 minutes. Season with salt and pepper. Pour in a glass of sour cream and simmer for about 10 minutes. You have delicious fried mushrooms. The recipe is simple, the whole process took a little more than half an hour. Serve potatoes as a side dish.

Fried honey mushrooms with onions

The second method of cooking honey mushrooms will be just as simple and quick. To do this, you will need onions and fresh mushrooms. Any oil (butter, olive or sunflower), salt and pepper can be used as additional ingredients. In a skillet, heat (or melt if using butter) butter. Chop the onion into small cubes. Place in skillet and sauté briefly. Boil the mushrooms, drain the water.Transfer honey mushrooms to onions and fry until the liquid evaporates completely. If you feel that the mushrooms have begun to burn, add some more oil. Salt and pepper the dish a couple of minutes before the end of cooking. You can add cream or sour cream to this recipe. Then you get mushrooms stewed in a creamy sauce.

Fried honey mushrooms: recipe with potatoes

And finally, the most favorite and popular dish is fried potatoes with mushrooms. For it you will need:

fresh mushrooms (frozen can be used) weighing 500 grams;
onion - a pair of medium heads;
sour cream - 100 ml;
potatoes - 7-8 large tubers;
vegetable oil and butter for frying;
herbs for serving and salt.

Cooking technology

First of all, put the mushrooms to boil. They should first be sorted out, cut, if too large, and washed. Salt the water during cooking. Wash the potatoes, peel. Cut into sticks. Rinse to remove excess starch. Heat vegetable oil. Throw potatoes into it. Heat the oil in another skillet as well. Chop the onion into smaller pieces and save them in it. By this time, the mushrooms should already be boiled. Discard them in a colander. Once all the water has drained off, transfer to the skillet. Fry until the liquid has completely evaporated. The mushrooms should brown well and shrink slightly. Fry potatoes over a fire slightly above average. After 7-8 minutes, turn it over with a spatula. Do not close the lid. Stir the mushrooms in between so they don't burn. After 5-7 minutes, stir the potatoes again. By this time, mushrooms can be poured with sour cream and stewed until it is absorbed. Put a piece (50 grams) of butter in the potatoes, cover with a lid, slightly reduce the heat. As soon as the butter has melted, salt the potatoes, mix and cover again. The mushrooms should already be completely saturated with sour cream. They can be turned off. The potatoes need another couple of minutes to steam. Then we shift the mushrooms to it, stir, reduce the heat to a minimum and steam for another 3 minutes. Then we put them on plates, sprinkle with herbs and eat with great appetite!

Instant pickled mushrooms in 15 minutes

It is best to make such a salting from small little honey agarics, young and not overgrown, then it will look more appetizing, and it is more pleasant to eat such, of course))).

It's a simple option, but it's actually fast. In literally a short period of time, you will make this preparation for the winter. Everyone is interested in the main question, when can you eat pickled mushrooms? These can be eaten almost immediately, namely 12 hours after pickling.

We need:

For brine for 1 kg of mushrooms:

salt - 1 tablespoon
vinegar 70% - 1 tbsp
bay leaf - 3 pcs.
peppercorns - 5-6 pcs.
garlic - 2 cloves, peeled
water - 1 liter per 1 kg of mushrooms

Cooking method:

1. Wash and clean honey mushrooms from dirt. Pour water into a saucepan, not the water that is prescribed in the ingredients is used here, but just by eye. We will boil mushrooms in this water.

2. Throw the mushrooms in boiling water. Simmer over high heat for about 15 minutes, stirring and removing foam if it appears.

3. Drain the water and place the mushrooms back in the pot. Pour in 1 liter of water. Add all the spices that were given in the description.

Interesting! Note that this marinade does not use sugar or sunflower oil. But garlic is used.

4. Simmer after boiling for about 15 minutes.

5. Arrange honey mushrooms in sterilized jars. Cover them with nylon lids and place them in the refrigerator, and tomorrow morning after 12 hours they can be eaten. It turns out cool and very tasty! Try it yourself! These can also be stored for a long time, and then eaten, the main thing is that they are placed in a cool place, preferably in a cellar.

Winter mushrooms, what they look like. Description of winter mushrooms

Flammulina velutipes are winter mushrooms, which belong to the third category of edibility.They were ranked among the Ryadovkov family, but some mycologists consider them to be representatives of the Negniyuchkovs. They develop in large groups, which is a common feature for honey agarics. This species is widespread throughout the planet (except for the Arctic), Russia is no exception.

How do they look

At the initial stage of maturation of honey agarics, their cap is round and convex, has curved edges, and becomes flat during growth. Its diameter reaches an average of 8 cm, sometimes there are specimens up to 10–12 cm. The surface of the cap is slimy, smooth, yellow in color with various reddish-brown tints. The pulp of the mushroom is tender and soft, with a light aroma. In adult specimens, a yellow-brown spot is formed in the center of the cap.

Important! You can even get poisoned with edible mushrooms if they are not cooked correctly. Winter mushrooms must be boiled in salted water for at least 20 minutes and only then used to prepare various dishes.

The leg has the shape of a cylinder, it is dense and elastic, sometimes curved. It reaches 8 cm in length. Its upper part is light yellow or reddish, the lower part is brown (over time, it acquires a dark brown color). The leg is covered with a velvety coating with hairs. The mushroom has rare white-yellow plates (first they are adherent, and then free), which are often shortened. They darken with age.

When appear

Winter mushrooms can be found in September-October, but their active growth occurs in November. The period of appearance of the first mushrooms depends on the region of growth, climate and weather conditions.

When to collect

Experienced mushroom pickers begin mass gathering in mid-November and continue until February. This culture is frost-resistant, so you can pick mushrooms even under a layer of snow. If a found specimen crumbles when touched, do not be upset: at room temperature it will thaw and return to its original state.

Did you know? On the shelves of our stores you can also find winter mushrooms, only they were brought from Japan and are called "enoki".

In frosty weather, the growth of mycelium practically stops, and during thaws it is restored. Therefore, if the sun is warm, you can safely go to the forest.

Where grow

The habitat of winter honeydew is quite wide. They give preference to deciduous forests and plantings, and they can also be found in parks and gardens. Mushrooms can grow on stumps, fallen and rotting tree trunks.

These plants develop well on ash, maple, aspen and fruit trees, less often on conifers. Such mushrooms can grow up to 3 meters high.

Worminess

In winter, there are no wormy specimens: this is due to the period of their ripening, because in the cold season all insects and worms hide in the ground. If you come across a wormy mushroom in the fall or spring, this means that it is no longer young. It is better not to eat it, as adult fruit bodies are tough and not tasty.

Important! Doctors do not recommend giving mushrooms to children under 7 years old, because only by this age the child's food system is fully formed. Even adolescents should only eat small portions of cultivated mushrooms.

Bonus: Marinade for mushrooms

I would also like to say that you can also preserve mushrooms using a universal marinade, which is suitable for absolutely all varieties of mushrooms (chanterelles, boletus, white, etc.).

It will be without vinegar, but with citric acid. In this short video there are some little tricks in general about cooking mushrooms, I recommend watching and remembering all the details well for yourself:

That's all, let's write our comments below to make a small forum, so that everyone is interested in coming in and reading. Join me in a group in contact. And see you soon. All good mushroom picking and great mood!

P.S Yesterday I was only in the forest picking mushrooms, wow, this is an exciting activity.You know how beautiful it is! So clean and fresh! Singing birds and a light breeze, what a beautiful Russian nature we have, and what landscapes, well, just lovely! Here's my mini-report of photos in nature.

Pickling honey agarics. 1 way.

So, we sort out the collected autumn mushrooms, cleanse it of grass and dirt, sand, sort it, then wash it thoroughly. To better wash off the dirt, the mushrooms can be pre-soaked for fifteen minutes. We put the cleanly washed mushrooms in a saucepan and cook.

You can find different recommendations regarding the cooking time. In some recipes, mushrooms are recommended to cook for 15 minutes, in some - about half an hour. I cook mushrooms longer, an hour and a half, as modern ecology makes a source of danger out of an excellent product. During cooking, I collect the foam, change the water once and rinse the mushrooms.

When the mushrooms are ready, I rinse them again. At the same time, I am preparing the marinade. Marinade can be made according to the following recipe:

Per liter of water - 10 tablespoons of vinegar 9%, 2 tablespoons of sugar, 1 tablespoon of salt, 2-3 cloves, a few peas of allspice, bay leaf. Garlic and nutmeg can be added to the marinade, if desired.

The amount of all these ingredients can be adjusted according to your taste. I usually put a little less vinegar, since if desired, it can be added to the finished product. Boil the marinade for 15 minutes. Add boiled mushrooms to it and boil again. Banks should be sterilized: half-liter for 10-15 minutes, liter for 20 minutes. Put the mushrooms in sterile jars and sterilize them for about half an hour, then roll up with sterile lids.

According to the same recipe, you can pickle other mushrooms: porcini, boletus, boletus, boletus.

Pickled honey mushrooms for the winter - a recipe without sterilization

If you want to quickly and tasty for pickling mushrooms, then here's the easiest and fastest recipe for how you can do it. There is nothing difficult, the main thing is to sort out and wash the mushrooms well.

Ingredients.

Honey mushrooms 1 kg. Water 1 l. Salt 2 tbsp. spoons. Sugar 2 tbsp. spoons. Lavrushka 2-3 leaves. Black peppercorns 5-7 pcs. Cloves 3 pcs. table vinegar 9% - 4 tbsp. spoons.

Cooking process.

As mentioned earlier, before starting to prepare the source material, you need to soak it well in water. Pour water into the basin and lay the mushrooms and let stand for 1-2 hours. Then the water must be drained.

Transfer the soaked ones to a saucepan with a small amount of water. You do not need to pour a lot of liquid, since the mushrooms give off a huge amount of moisture during cooking. We put the pan on the stove, bring to a boil and cook for 15-20 minutes. When boiling, foam will appear, it must be removed.

After 20 minutes of cooking, drain the water, put the mushrooms on a sieve. Now you need to prepare the brine. Pour 1 liter of water, add salt, sugar, bay leaves, cloves and peppercorns. We spread honey mushrooms in the brine and put on the stove.

After the water boils, reduce heat and cook for 30 minutes over low heat. 10 minutes before being ready, pour in the vinegar and mix well.

Now you can lay out the ages on sterile jars and tighten the lids tightly.

Cheese soup with honey agarics

To prepare the soup, you need the following products:

potatoes - 600 g;
honey mushrooms - 350 g;
1 small carrot;
any broth - 400 g;
cheese (processed) - 100 g;
onion - 1-2 pcs.;
vegetable oil);
spice;
greens.

The recipe is in front of you:

Rinse the mushrooms thoroughly. Dry them on a towel.
Peel and cut onion and potatoes into medium cubes. Coarsely grate the carrots.
Heat a skillet with oil. Fry a little onion and carrots on it.
Simmer the mushrooms separately in a pan for 15-20 minutes (so that all the liquid evaporates). Salt.
Add fried vegetables to the mushrooms, mix. Cook for 5 minutes. Transfer everything to a saucepan.
Pour broth into it (chicken can be used) and boil.
Grind the processed cheese and add carefully to the stock.Stir gently (the cheese should melt and form small lumps).
Potatoes are added last.
Put the soup on low heat and simmer until cooked. Add spices and herbs to taste.

How to pickle forest mushrooms in jars (recipe for the winter)

In my opinion, the very first and youngest mushrooms are the tastiest. When the mushroom season begins, first of all we make preparations, then we eat ourselves. Since not every year there is a good harvest for mushrooms and you can be left without tasty preservation.

Ingredients. Mushrooms 3 kg. Water 1 glass. Salt 2 tbsp. the spoon. Sugar 1 tbsp. the spoon. Black peppercorns 7-8 pcs. Lavrushka 2-3 leaves. Cloves 3 pcs. Dill umbrellas 2 pcs. Acetic essence 1 tbsp. the spoon

Cooking process.

Of course, before cooking, you need to rinse and clean everything well. It is better to rinse the collected forest mushrooms several times and carefully sort them out for spoiled ones. Change the water several times, only then proceed to heat treatment.

And so I pour a glass of water into a saucepan and spread all the prepared material, put it on the stove and after boiling, cook over low heat for 20-30 minutes.

I drain the broth, put the mushrooms in a colander. After boiling, honey mushrooms lose well in volume. Sometimes almost in two.

Now let's start preparing the brine or marinade as it is more convenient. Pour a glass of water into a saucepan, add salt and vinegar essence. Stir and lay out the mushrooms. We put the pan on the stove, bring the mass to a boil, add the rest of the ingredients for the marinade.

Sugar, allspice, lavrushka, dill umbrellas, cloves. Cook the mushrooms for another 20 minutes after boiling. At the end, we lay out on sterile jars and tighten the lids.

Pan-fried potatoes with honey agarics

According to this recipe, the potatoes are crispy, with a crust, and the mushrooms are dry and elastic. For cooking you will need:

potatoes - 5-6 medium pieces;
honey mushrooms - 250 g;
onion - 1 head;
sour cream (from 30%) - 250 g;
vegetable oil (if necessary);
spice.

Detailed cooking instructions are as follows:

Handle the mushrooms well. Rinse several times, discard in a colander.
Wash, peel and cut into slices.
Peel the onions, cut into medium cubes.
Preheat a frying pan, pour mushrooms into it and sauté until all the liquid has evaporated.
Add a little vegetable oil, onion, salt to the mushrooms, mix everything. Fry for 20 minutes.
Pour potatoes to the mushrooms, add a little more oil, mix. Cover and fry well for another 15 minutes (stir periodically so that the dish does not burn). Finally, add spices to taste.
Arrange the finished dish on plates, add sour cream on top and sprinkle with herbs.

Instant pickled mushrooms in 15 minutes

For pickling according to this recipe, it is best to take young and fresh mushrooms. This recipe is not only simple and tasty, it is also very quick. It will be possible to eat pickled mushrooms, of course, not straight away right away, but in the morning or in the evening it is quite possible. Otherwise, erase the recipe and you yourself will understand everything.

Ingredients.

Honey mushrooms 1 kg. Lavrushka 2 leaves. Table vinegar 2 tbsp. spoons Garlic 3 cloves Black peppercorns 3-5 pcs. Salt 1 tbsp. spoon Water 1 liter

Cooking process.

Sort the mushrooms, peel and rinse well several times. Put a glass of water in a saucepan and cook after boiling for 25-30 minutes. We must remove the foam that appears.

Drain the first water, rinse the mushrooms, put the remaining moisture in a sieve to glass.

We put the mushrooms in the pan again, fill them with 1 liter of water, add the rest of the ingredients and put them on the stove.

The second time we cook for 15 minutes after the mass has boiled. Next, you can put the mushrooms in sterile jars, or you can leave them right in the same saucepan for 12 hours.

After 12 hours, you can treat yourself to delicious pickled mushrooms. Bon Appetit.

How much and how to fry fresh and frozen mushrooms in a pan

Fresh mushrooms must first be boiled twice for a quarter of an hour, changing the water during the break. Then they can be fried in any oil until golden brown. If mushrooms are not pre-boiled, then after washing in running water, the mushrooms can be stewed for half an hour until the liquid has completely evaporated, salting during the cooking process.

Before cooking, the mushrooms need to be washed, cleared of forest debris. If the legs are long, then they are cut off, leaving only a small stump.

Frozen mushrooms are even easier to fry. They should not be washed, cooked and thawed before frying. Mushrooms are spread in a well-heated frying pan, drizzled with oil. Fry them for a quarter of an hour over medium heat, without covering the container with a lid.

If mushrooms and onions are fried, then first fry the onions, cut into half rings. Moreover, a sign of the readiness of the dish is that it becomes a uniform color.

A simple recipe for pickled mushrooms with butter

Such mushrooms will be an excellent cold snack on any festive table. They can also be served as a complement to mashed potatoes or boiled rice.

Ingredients.

Mushrooms 1 kg. Butter 350 gr. Sweet paprika 1 tsp. Salt to taste.

Cooking process.

Put the washed and peeled mushrooms in a saucepan with plain water and cook for 20-25 minutes. Then we drain the water through a colander.

We put the pan on the fire and melt 350 grams of butter in it. We spread the mushrooms, salt and add paprika. Fry for 10 minutes. Then cover with a lid and simmer for another 10-15 minutes under a closed lid. Be sure to stir.

Arrange the mushrooms in sterile jars, fill with hot oil and tighten the lids tightly. Shelf life from 6 to 8 months, store only in a cool place. Bon Appetit.

Fried honey mushrooms with potatoes and onions

There are a lot of recipes for cooking honey mushrooms with potatoes. Further, it is worth dwelling on only two of them. On the other hand, no one forbade experiments. You can try to cook potatoes with honey agarics and other recipes. No one will get any worse from this, but useful experience will be added.

In the first case, the potatoes will be softer and more tender.

List of required ingredients:

potatoes (raw) - 500 g;
mushrooms - 350 g;
onion - 1-2 pcs.;
greens (green onions, dill) - 50 g;
frying oil (vegetable);
salt, pepper (any spices);
water - 50 g.

The following describes how to properly cook mushrooms so that the dish turns out to be juicy and appetizing.

Prepare vegetables. Rinse the potatoes, peel and cut into wedges. Peel and chop the onion.
Treat honey agarics (clean from mucus and dirt), rinse several times.
Preheat a frying pan, add oil. Pour the onion onto a hot surface and fry (3 minutes).
Pour honey mushrooms to the fried onions. Fry for 20 minutes, stirring constantly (do not cover with a lid). Add salt and pepper to taste.
Add potatoes to almost ready-made mushrooms. Mix everything and fry for 20-25 minutes.
In order for the dish to turn out tender, you need to add a little water, cover and simmer for another 7 minutes over low heat.
When serving, sprinkle with herbs.

Cinnamon recipe

If you are bored with standard pickled mushroom recipes and want to try making several jars according to a completely new recipe, then you have come to the right place. I propose a recipe with the addition of cinnamon, which will give the appetizer a completely new taste.

Ingredients.

Mushrooms 1 kg. Water 0.5 ml. Salt 1 tbsp. the spoon. Cinnamon 1 stick. Black peppercorns 3-5 pcs. Cloves 3-5 pcs. Lavrushka 2 leaves. Table vinegar 2 tbsp. spoons.

Cooking process.

My mushrooms and boil in clean, slightly salted water. The foam that will appear during cooking must be removed.

After the first cooking, drain the mushrooms and hold them in a sieve so that the excess moisture is glass.

Pour half a liter of water into a saucepan, put the mushrooms back on the stove.Add salt, pepper, lavrushka, cinnamon, vinegar and mix well.

Cook the mushrooms in brine for 15 minutes and spread the mass while still hot on sterile jars.

Spaghetti with mushrooms in a creamy sauce

You can find recipes for cooking honey mushrooms not only with potatoes, but also with pasta. It will be no less tasty. To cook tender spaghetti with honey agarics, you will need:

mushrooms - 250 g;
spaghetti - 350 g;
sour cream - 200 g;
small onion - 1 pc .;
salt pepper.

A step-by-step cooking recipe is not difficult:

Process the mushrooms thoroughly. Put in a saucepan, add water, boil. Drain the dirty water, pour in new and boil for another half hour. Place the mushrooms in a colander and dry.
Peel the onion and cut into small pieces.
Heat a skillet with oil and put the mushrooms on it. Fry, stirring occasionally, for 15-20 minutes. Then add the pre-chopped onion and spices to taste. Fry everything together for about 20 minutes. Honey mushrooms must be constantly mixed.
While the mushrooms are fried, boil the spaghetti.
Pour sour cream to the ready-made mushrooms and mix. Leave the resulting mass to simmer for 6-7 minutes.
Place the spaghetti in a plate, drizzle with mushroom sauce on top. Decorate with herbs if desired.

A universal marinade for all mushrooms.

As a bonus, I want to offer you a marinade recipe that can be used for almost all known forest edible mushrooms. There is no vinegar in the marinade, it was replaced with citric acid. Also in the video clip you can learn something else useful about cooking mushrooms at home.

On this, the selection about pickling honey agarics came to an end. Cook yourself and share your recipes and impressions in the comments below the article. But also be careful when picking mushrooms, if you are in any doubt, then it is better not to take this mushroom. It is better to buy from trusted suppliers or take with you an experienced mushroom picker who will help you decide on the choice of mushrooms. All the world of kindness and good mood.

Pickling honey agarics. Method 2.

Cook the prepared mushrooms for two hours. Pour in new water, add spices - cloves, cinnamon, pepper, bay leaf, vinegar (two tablespoons in a half-liter jar). Add salt and sugar to taste. Boil in this marinade for 20 minutes, put in sterile jars, roll up with sterile lids.

The finished product is best stored in a cold place, as mushrooms are a product that, if not properly prepared or stored, can cause serious illness.

In addition, you can make a wonderful and tasty smelling honey mushroom soup.

Recipe for pickled mushrooms with garlic

There are a large number of varieties of mushrooms in the world, including honey agarics. Every avid mushroom picker knows that each mushroom has not only its own germination area, but also the time of appearance. Most of the mushrooms grow in layers and honey mushrooms are no exception, but you need to know when to collect autumn or spring mushrooms? But only it is not always possible to recognize them, because they are inconspicuous small in appearance, therefore they are often mistaken for ordinary toadstools and do not collect them. But when the year is not a mushroom, then mushroom pickers also remember about mushrooms and begin to collect them in order to stock them up for the winter, preserving them or drying them.

How to cook a hodgepodge of autumn forest mushrooms

Autumn mushroom mushroom is suitable for making hodgepodge. This type is especially suitable for this dish because of its taste. Moreover, such a delicious mushroom hodgepodge will adorn any dinner for the whole family.

Honey mushrooms - 700 g;
Cabbage - 500 g;
Onions - 2 pcs.;
Carrots - 1 pc.;
Salt - 2 tsp;
Vegetable oil;
Saffron - a pinch (for an amateur).

How to cook an autumn mushroom mushroom for such a delicious dish like hodgepodge?

The mushrooms are cleaned and boiled for 20 minutes, thrown into a colander for draining.
The top leaves are removed from the cabbage and finely chopped.
Spread in a saucepan, pour in 1 liter of water and vegetable oil, salt and mix.
Put on fire and extinguish for 5-8 minutes, then remove from the stove.
Grate the peeled carrots on a coarse grater and cut the onion into cubes. They are sent to a frying pan and fried in vegetable oil for 10 minutes.
Add to cabbage, mix well and let it brew.
Mushrooms are fried in a small amount of oil for 10-15 minutes.
Pour to the cabbage, turn on the minimum heat, cover and stew for 20 minutes.
The hodgepodge is allowed to stand for 10 minutes, poured into portioned plates and served on the table.

How to cook honey mushrooms for frying. To cook or not to cook, that is the question!

Fresh mushrooms definitely need high-quality pre-processing. The fact is that all forest mushrooms very quickly saturate dust, dirt and other substances from the air. That is why it is necessary to heat-treat almost all types of such products before adding them to soups, pies or fried foods. It doesn't matter which frying recipe you choose. First, heat treatment is necessary, for this, take the trouble to boil the mushrooms until tender. Of course, products should be cleaned and washed in advance. Mushroom pickers advise doing this in the first hours after collection.

It takes about half an hour to cook before frying mushrooms. Much depends on the size of such forest products. The larger the units, the longer it takes for them to cook. You can boil them correctly in two stages: first, put the washed mushrooms in cold water with the addition of salt and bring the broth together with the mushrooms to a boil, and then cook for another 20 minutes until the food settles to the bottom of the bowl. This is the main sign that forest mushrooms have undergone high-quality heat pre-treatment. It is better to drain the broth, because it may contain remnants of dust and sand, which are firmly eaten into the honey agaric structure.

How to determine the ideal time for boiling mushrooms?

Cooking mushrooms before frying is very easy, so there is no reason to skip this procedure to make them as safe as possible to eat. It is rather difficult to answer the question of how many minutes to cook these forest products so that the fried mushrooms are not only tasty and healthy. Some housewives set aside more than 40 minutes for such a procedure, but in most cases only a third of an hour is enough.

Dangerous mushrooms twins autumn mushroom

Sulfur-yellow false honey is the most common false honey. He will become a dangerous "guest" of the table, as he is very poisonous. Its features:

The cap is from 3 to 7 cm in diameter, its shape is bell-shaped, but as the fungus grows, it becomes more open.
The color is grayish yellow or brownish yellow. The center of the cap is darker and may have a reddish tint.
The leg is in the form of an even cylinder, the diameter of the leg is not more than 5 mm, the height is 8-9 cm. Its color is light yellow, the structure is fibrous.
The pulp is straw-colored, it tastes bitter, depletes the repulsive smell.
The plates are refined, very densely arranged, can be fused with the stem. In young fungi, the plates are gray-yellow, then they acquire a greenish-olive color.
After eating, the mushroom leads to severe intoxication, the patient needs emergency medical attention.
The fruiting season is June-October.

In the photo on the left - autumn honey agaric, on the right - sulfur-yellow. As you can see, the false mushroom has a slightly different shape of the hat and it lacks a characteristic "skirt".

Brick-red False Foam - This mushroom has generated a lot of controversy. Some consider it poisonous, others - conditionally edible. But in any case, it is better to avoid this mushroom in the forest.

Features of the mushroom:

The hat resembles a ball that opens with age. Its diameter is from 4 to 12 cm. The color is red-brown, the structure is dense, fleshy.
The leg is strong, even, becomes fibrous over time, becomes bent. Leg diameter up to 15 mm, height 6-9 cm.The color is uneven: the upper part is rich yellow, the lower one is dirty red. The skirt ring is missing.
The pulp is tough, off-white, and has a bitter taste.
The plates are very densely arranged, they are narrowly accreted, gray-yellow in color. Over time, they acquire a purple tint.
It is conditionally edible, but not recommended for consumption.

When to collect autumn mushrooms?

As we have already said, autumn mushroom is considered the most delicious. You can identify it by its appearance by the brown cap and unusual scales that completely cover it, especially they can be seen on a young mushroom. The pulp of autumn honey mushroom is a delicate brown color. Autumn mushrooms smell good and have a sour-sweet taste.