How to cook raw honey mushrooms. How to cook honey mushrooms: recipes for dishes made from fresh mushrooms

Honey mushrooms have a worthy place in the mushroom “kingdom”. These mushrooms are not only pleasant to collect, but also to prepare various dishes from them. From the harvest of honey mushrooms you can make delicious preparations for the winter, which will certainly warm your soul and remind you of warm days spent in the forest.

Mushroom pickers consider honey mushrooms to be very tasty, tender and quite versatile fruiting bodies. They can be stewed, fried, pickled, salted, fermented, frozen and dried. No other type of mushroom is subjected to such diverse processing processes. However, before appearing on our table, honey mushrooms go through a difficult path of cleaning, heat treatment and other procedures.

Preparing honey mushrooms for processing is an important procedure on which the quality and shelf life of the finished product will depend. Before considering each method of processing mushrooms separately, you need to familiarize yourself with some general rules for cleaning and sorting them.

How to cook raw honey mushrooms. How to cook honey mushrooms: recipes for dishes made from fresh mushrooms

With the arrival of autumn, the forest presents us with a rich harvest of honey mushrooms. You can get great pleasure from going to the forest to pick mushrooms and at the same time pick up a whole basket, and if you’re lucky, even several.

After all, this mushroom does not grow one at a time, but in whole families at once. Literally from one tree or stump it is possible to collect several kilograms.

As a rule, the whole family takes part in further processing, because it is simply impossible for one person to sort through and prepare honey mushrooms due to their quantity.

Rules of use

The benefits of mushrooms for our bodies have been valued by almost all cultures for many centuries.

These mushrooms fill you with vital energy and serve as a good helper for the body to resist viral diseases. Honey mushrooms are a source of iron, zinc, complete proteins, vitamin C and phosphorus.

Those who are on a diet or are vegetarians include honey mushrooms in their diet because of their low calorie content.

These mushrooms will not cause harm to the body. It is important not to abuse them and choose only quality ones for food. The only thing you shouldn't do:

Use for diseases of the gastrointestinal tract.
Give to children under 7 years of age.

How to clean and boil mushrooms

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

Throw all insect-damaged, rotten and rotten mushrooms into the trash.
Clear forest debris: remove soil, leaves and twigs.
If mushrooms are required for drying, then you need to remove the film under the cap and cut off the lower segment of the stem. To cook fresh, soak the mushrooms for an additional hour and then peel off the film.

The cleaning process will not take much time and effort, although the mushrooms themselves are small and very fragile. Upon completion of the cleaning process, you should begin heat treatment of the mushrooms. For this you will need:

Boil water in an enamel saucepan and add salt.
Send the honey mushrooms into the water for 10-15 minutes, remembering to remove the foam.
After this, you should drain the mushroom broth and repeat the procedure again, but cook for half an hour.
It’s easy to tell when the mushrooms are ready – they will settle to the bottom of the pan.
To get rid of excess mucus, simply drain the mushrooms in a colander and rinse them with water.

Cooking recipes

There is nothing easier than picking a basket of mushrooms and cooking them for dinner as an appetizer or frying them with potatoes. Children asking for pie is also not a problem. And you definitely need to prepare caviar for the winter for pancakes. There are many recipes with honey mushrooms.

Cleaning and processing honey mushrooms

To know how to properly clean and wash honey mushrooms, you need to decide what you will use them for in the future - for cooking or preserving them for the winter? Thus, the cleaning method for all processing methods boils down to the following:

The mushroom harvest should be sorted out and all blackened, rotten and wormy specimens should be discarded. Small and strong ones are best used for pickling and pickling, while broken and large ones can be used for caviar, frying, sauces, pates, etc. Sometimes it happens that the stem of the fruiting body is intact and strong, but the cap is severely damaged. In this case, they can be separated from each other and a good part can be used to prepare the dish;
Before washing honey mushrooms after forest, you must first remove heavy dirt from them. It is better to do this with an ordinary kitchen knife or a dry sponge. Usually, little forest debris collects on honey mushrooms, since they grow on stumps, fallen branches or trees, and not on the ground. It’s enough just to take a good look at them and cut off all damaged areas, if any;
then cut off the edges of the legs, because they are too tough, which means that a “traveling” dish with their participation will not work.

Many housewives are interested: should they remove the skirt from the stem of the mushroom before washing fresh honey mushrooms? It should be said that here everyone decides for himself. There is an opinion that the skirt framing the leg of the honey mushroom adds bitterness to the dish, but this is not so. Most mushroom pickers don’t even bother removing this film, believing that it’s simply a waste of time and effort.

How to cook fried honey mushrooms. Fried honey mushrooms: recipe

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

Fried honey mushrooms: recipe with sour cream

Fried honey mushrooms is a dish that many people love. If you serve it with boiled potatoes with a piece of melted butter and sprinkle with herbs, then there is unlikely to be anything left from the prepared 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);
a little dill, salt and pepper.

Technology

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

Fried honey mushrooms with onions

The second method of preparing honey mushrooms will be just as simple and fast. For this you will need onions and fresh mushrooms. As additional ingredients, you can use any oil (butter, olive or sunflower), salt and pepper. In a frying pan, let the butter heat up (or melt if using butter). Chop the onion into small cubes. Place in a frying pan and sauté briefly. Pre-boil the mushrooms, drain the water. Transfer the honey mushrooms to the onion and fry until the liquid has completely evaporated. If you feel that the mushrooms are starting to burn, add a little more oil. A couple of minutes before the end of cooking, add salt and sprinkle the dish with pepper. You can add cream or sour cream to this recipe. Then you will 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 honey 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;
greens for serving and salt.

Cooking technology

First of all, boil the mushrooms. They should first be sorted out, cut into pieces if they are too large, and washed. Salt the water when cooking. Wash the potatoes and peel them. Cut into sticks. Rinse to remove excess starch. Heat the vegetable oil. Throw potatoes into it. Heat oil in another frying pan as well. Finely chop the onion and sauté it in it. By this time the mushrooms should already be cooked. Drain them in a colander. Once all the water has drained, transfer to the pan. Fry until the liquid has completely evaporated. The mushrooms should be nicely browned and slightly reduced in size. Fry the potatoes over a fire slightly above average. After 7-8 minutes, turn it over with a spatula. We do not close the lid. Stir the mushrooms between times so they don’t burn. After 5-7 minutes, stir the potatoes again. By this time, the mushrooms can be poured with sour cream and simmered until it is absorbed. Place a piece (50 grams) of butter into the potatoes, cover with a lid, and reduce the heat slightly. As soon as the butter has melted, add salt to the potatoes, stir and cover again. The mushrooms should already be completely soaked in sour cream. They can be turned off. The potatoes need a couple more minutes to steam. Then add the mushrooms to it, mix, reduce the heat to low and steam for another 3 minutes. Then put it on plates, sprinkle with herbs and eat with great appetite!

Mushroom caviar from honey mushrooms with tomatoes

Mushroom caviar from honey mushrooms with tomatoes
Tomatoes and honey mushrooms in this recipe are the main ingredients. If desired, you can add sweet peppers or garlic, or eggplants to this caviar. Recipes with garlic and sweet pepper were described above. Try making mushroom caviar from honey mushrooms with tomatoes, with the addition of eggplant.

So what you will need:

boiled honey mushrooms - 1.5 kg;
tomatoes - 700 grams;
eggplants - 300 grams;
onion - 300 grams;
garlic - 3-5 cloves, but you can do without it;
salt - to taste;
horseradish leaves - 2 pieces;
sunflower oil - for frying vegetables and mushrooms;
vinegar - 2 tablespoons.

Prepare caviar following these steps:

Wash, peel and boil the mushrooms for 20 minutes. Drain them in a colander.
Wash and peel the eggplants . Cut into cubes and fry in oil.
Also peel the tomatoes , cut into pieces and fry separately.
Chop the onion and garlic and simmer in vegetable oil until transparent.
Cut the honey mushrooms into cubes and add to the onion for 15 minutes.
Then add the fried eggplant and tomatoes.
Simmer the mixture for half an hour. Then add salt, pepper and vinegar. Simmer for another 5 minutes.
Divide the mixture into jars , place a leaf of horseradish in each container, cover with pasteurized lids and sterilize for 30 minutes.
Then roll it up and turn it over under a warm blanket.

If you did not add garlic, then in winter open the jar and add it fresh. Juicy and piquant taste is guaranteed!

Cultivated honey mushrooms, how to cook. How to cook meadow mushrooms correctly

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

Of course, before cooking, you should make sure that you have collected meadow mushrooms. The fact is that this mushroom has a poisonous counterpart - fibers. The plates of the latter are dark brown. The fibers smell unpleasant. Meadow mushrooms have a slight clove smell. So, how to cook meadow mushrooms?

How to prepare mushrooms

Meadow mushrooms usually grow in fairly dense grass. Therefore, you should collect them more carefully, using a small knife. These mushrooms are quite small in size. And choosing herbs from their wet mass will be difficult 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 need to be thoroughly washed and their stems removed. The latter are not used in cooking because they are very hard and fibrous.

How to prepare meadow mushroom soup

This is how experienced mushroom pickers most often use these mushrooms. To make soup from forest mushrooms, you must first chop them (finely enough). Then the mushrooms are poured with water in a saucepan and, after boiling, cooked for 40-45 minutes. Next, chopped potatoes (larger) are added to the resulting dark, aromatic broth. At this time, you need to do the usual onion-carrot frying. After the potatoes are cooked, they are added to the soup. Five minutes before the end of cooking, throw one small bay leaf into the broth, and two minutes - chopped onion and dill in large quantities. Next, you need to turn off the gas under the pan and let the soup brew for 5-7 minutes. Then discard the bay leaf from 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 aroma. 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. For frying, these small mushrooms don’t even need to be cut. But in this case it all depends on the taste preferences of the mushroom pickers themselves. If honey mushrooms have not been boiled beforehand, 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 approximately the same quantity 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 onions overpower the smell of the mushrooms themselves and are not added to the roast. Just like any other mushrooms, meadow mushrooms can be seasoned with sour cream.

Many housewives prepare fried meadow mushrooms for the winter. This method is actually very convenient. In this case, the prepared mushrooms are placed in a bag and placed in the freezer. In winter, it will be enough to take them out and heat them in a frying pan.

How to cook meadow mushrooms: marinating

In this case, preliminary preparation of mushrooms is also carried out. The stems must be removed for pickling. In this case, you can leave about 2 cm of “hemp” near the cap.

Like any other mushrooms, meadow mushrooms are marinated 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 will 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 actually many recipes for preparing 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;

vinegar and salt - 2 tbsp.

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

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

Mushrooms prepared in this way should be stored in a cool, dark place. For example, a cellar is ideal for this purpose.

How to properly store washed mushrooms

Honey mushrooms are a perishable product, so it cannot be stored fresh for a long time. How to store washed mushrooms after cleaning and where? It is better to immediately put fresh fruiting bodies into use and prepare some kind of dish from them. However, if for some reason this cannot be done, then put the mushrooms in the refrigerator for storage for no more than 7-10 hours. Cover the storage container with cling film, otherwise the mushrooms will absorb foreign odors.

Washed honey mushrooms can be preserved for a longer time if you freeze them with a blast freeze, then put them in plastic containers and return them to the freezer. Fruiting bodies can be stored in this form for up to 1 year.

Honey mushrooms fried with meat. Pork with honey mushrooms and sour cream in a frying pan

Fried pork with honey mushrooms in a frying pan is a classic dish, and also a good option for a romantic dinner or a meal with the whole family. If you follow the step-by-step preparation steps, you can pleasantly surprise your guests with the taste of the food.

Pork (tenderloin) – 700 g;
Honey mushrooms – 400 g;
Lard – 100 g;
Sour cream – 300 g;
Tomatoes – 3 pcs.;
Onion – 2 pcs.;
Vegetable oil;
Salt and pepper - to taste.

Pour 4 tbsp into the pan. l. vegetable oil and heat it up, cut the lard into small cubes, put it in oil and fry for 7 minutes.

Wash the pork in water, dry it with a paper towel and cut it into medium-sized cubes.

Beat a little with a kitchen hammer, place in a frying pan with lard and fry over high heat until tender, stirring frequently with a wooden spatula.

When frying pork, do not cover the pan so that the meat does not stew.

Fry the meat until golden brown and put everything with a slotted spoon into a separate plate without meat.

Boil the honey mushrooms in salted water and let all the liquid drain through a colander.

Peel the onion, rinse under the tap and cut into cubes.

Combine the mushrooms and onions in the pan where the pork was fried. Fry until cooked over medium heat, stirring.

Wash the tomatoes, cut into cubes and add to the mushrooms, let simmer together for 15 minutes.

Add salt to the mixture, pepper to taste, mix and fry for 10-15 minutes.

Add the fried pork and lard to the vegetables, mix and add sour cream.

Cover the pan with a lid, set the heat to low and simmer everything together for 10 minutes.

Turn off the stove, let it stand for 5-8 minutes under the lid, and then put it on plates.

We will serve fried pork with honey mushrooms hot along with white rice or boiled potatoes. Your guests will appreciate your dish, you’ll see!

Recipe for honey mushroom caviar with garlic

Recipe for honey mushroom caviar with garlic
Garlic adds a piquant and unique taste to any dish. There are many recipes for honey mushroom caviar with garlic. You can grind mushrooms, garlic, onions, and herbs through a meat grinder. Stew it all, put it in jars, sterilize it, and roll it up.

In winter, if desired, you can add carrots to this mixture for sweetness or hot peppers for even more spiciness. But there is a unique recipe for mushroom caviar with tomatoes, carrots and garlic.

What you will need:

boiled honey mushrooms - 1-1.5 kg;
carrots - 50 grams;
onion - 50 grams;
sunflower oil - 25 grams;
garlic - 2-3 medium-sized cloves;
tomatoes - 100 grams;
vinegar - 1 teaspoon;
salt, pepper - to taste.

Preparation consists of the following steps:

Sort the mushrooms, wash and boil . Remember that this product is boiled down by 2 times, so cook a lot so that you get 1-1.5 kg of boiled honey mushrooms.
When the mushrooms are ready (after 30 minutes), place them in a colander to drain.
Grind the carrots on a grater. Place in a heated frying pan with a little oil and fry over low heat.
After 15 minutes, add diced onions to the carrots. Cook for another 15 minutes.
Peel the tomatoes. To do this, first pour boiling water over it and then remove the skin. Cut them into cubes and add to the carrots and onions. Simmer for 15 minutes.
Cut the cooked mushrooms into cubes , fry in a separate frying pan, and add to the vegetables.
Add chopped garlic, salt, pepper and vinegar. Simmer for another 10 minutes.
In this form, the caviar can be transferred to jars, sterilized for 30 minutes and rolled up. But you can grind the whole mixture in a meat grinder, put it in jars, sterilize it and then roll it up. Choose the method that suits you best.

Important: Many housewives put the hot mixture directly into sterilized jars and roll them up. But it is better to roll up the mushrooms after boiling the jars in hot water. This is what the cooking technology provides.

Honey mushrooms, how to clean. Home cleaning technique

Immediately after a walk through the forest, the harvested crop is sorted. Fresh honey mushrooms, torn from the mycelium, begin to quickly darken. Processing cannot be delayed more than 3 hours after collection, because mushrooms spoil very quickly. You shouldn't leave them in the bag. It is correct to clean honey mushrooms immediately upon arrival from the forest. If for some reason timely cleaning is not possible, the crop is immersed in cool water with the addition of a spoonful of citric acid and the same amount of table salt.

To properly clean honey mushrooms, you will need a sharp knife, a colander and a sponge. The latter is needed for wiping the stem and cap. Dirt is removed from the bottom with a knife; in some cases, the entire bottom is cut off. Before cleaning, the stems are separated from the caps.

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

The subsequent steps will vary depending on the cooking 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, it is better to divide it into several parts for processing. Those honey mushrooms that you want to keep can be placed in a cool room where there is no access to direct sunlight and laid out in one layer on newspaper. They can lie in this state for a day, during which time they will partially dry out and can be cleaned using a dry method. However, it is still better to immediately deal with the mushrooms upon returning from the forest. This will preserve the harvest and help avoid future poisoning.

Honey mushrooms for drying: in this case, contact of mushrooms with water is excluded - the absorbed moisture will not evaporate from them completely, so high-quality drying will not take place and, as a result, your workpiece will not be stored for a long time. Using a brush, carefully comb the plates under the hat - bugs may be sitting there. The remaining sand is removed with a soft cloth.
For marinating: you will need to pre-soak in liquid for 40 minutes (but you can’t keep it for more than 1 hour - then honey mushrooms will lose some of their taste). The specimens for this processing method are selected to be 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 honey mushrooms need to be soaked in water and salt for half an hour before washing. The next stage is cooking in salted water for about 40 minutes. After all procedures, you are allowed to begin processing.
For freezing: this processing method requires only freshly harvested specimens. Mushrooms for freezing are carefully selected; damage, even minor, is unacceptable. Using a stiff brush, the mushroom is cleaned of dust particles, branches, etc. Small mushrooms do not need to be cut into small pieces. Mushrooms are not washed in water.

How to wash autumn, summer and winter honey mushrooms

Does it matter how to wash different types of mushrooms? Thus, autumn, summer and winter honey mushrooms, although they differ from each other in appearance and season of growth, are still washed after cleaning in almost the same way. The only thing is that winter mushrooms do not need to be soaked, because they are considered one of the purest representatives of their kind. Sometimes in the winter forest these fruiting bodies are found literally under the snow. They are practically not cleaned of adhering dirt and debris, but simply cut off the tips of the legs. After that, winter mushrooms are rinsed in water for several minutes and cooking begins.

How to wash honey mushrooms of autumn and summer species? Here everything will depend on the further processing method. Traditionally, both types require the same cleaning and rinsing methods. Thus, fruiting bodies need to be soaked after sorting and cleaning. Soaking should take place in cold salted water (for 1 liter of water you need to take 1 tablespoon of table salt). Salt helps open the pores of the mushroom and remove small grains of sand. And if there are insects or worms in the fruiting body, they will simply float to the surface. Soaking time ranges from 30 to 90 minutes. After that, you should rinse the honey mushrooms under the tap and start cooking. As you can see, washing honey mushrooms of summer, autumn and winter species is quite simple if you follow the tips given.

Large honey mushrooms, how to cook. Large honey mushrooms for the winter: homemade recipes

Sometimes, while picking mushrooms in the forest, you can stumble upon a whole “batch” of large honey mushrooms. It just so happens that adult and large fruiting bodies are often passed over, believing that they are no longer suitable for consumption. This is partly true, because most of the large specimens are often wormy and missing. However, there are situations when large honey mushrooms are no different from their small “brothers”, and in addition, there is no hint of any damage or worminess on their surfaces. Many mushroom pickers are happy to cut such mushrooms and take them home.

What can be prepared from large honey mushrooms for the winter and how to prepare mushrooms

These fruiting bodies are highly valued as preparations for the winter season. If this is so, then what can be prepared from large mushrooms for the winter? It turns out that you can cook the same dishes from such mushrooms as from small ones. For example, large honey mushrooms for the winter can be pickled, fried, frozen, or made into caviar. But the best option for large specimens is drying.

Like all other representatives of the mushroom “kingdom,” large honey mushrooms require preliminary preparation. Before cleaning the mushrooms, you need to sort them out and throw away any wormy or blackened ones, if any have ended up in your basket. Minor damage and worminess can be removed with a knife, but only if they are really minor. In addition, there is no need to throw away the entire fruiting body if only the stem is damaged.

Next, you need to decide for which processing process you want to use the mushrooms. So, for drying, dry cleaning should be carried out, since soaking in this situation is contraindicated. It is better to take a dry kitchen sponge and wipe the surface of each honey mushroom. And then spread it out on newspaper in a sunny and well-ventilated place. Leave for several hours, and then string each mushroom onto a thick thread and hang it in the kitchen above the stove.

For other processes, large honey mushrooms need to be soaked in salted water for 40-50 minutes, then rinsed under the tap and cut into pieces. Next, all recipes for preparing large honey mushrooms for the winter begin with boiling. With large specimens it is necessary to carry out heat treatment. In this case, the boiling time should differ from the standard one intended for small individuals. Thus, large honey mushrooms should be boiled for at least 40 minutes in water with the addition of a few pinches of salt. It is advisable to carry out heat treatment in 2 approaches of 20 minutes.

Recipe for pickled large mushrooms for the winter

As already mentioned, many different dishes can be prepared from large mushrooms for the winter. It is very beneficial to make soup or hodgepodge from such mushrooms. They can be deliciously fried with potatoes and onions. Many housewives love to make caviar from such fruiting bodies, which is then added to the filling for pies, pies, tartlets, pancakes and pizzas. An equally popular processing method is pickling. Large mushrooms marinated for the winter will perfectly complement a festive feast at any time of the year.

To pickle honey mushrooms at home, you need a minimum set of ingredients: water, salt, sugar, table vinegar and your favorite spices. The classic pickling recipe implies for 1 kg of fruiting bodies: 500 ml of water, 1.5 tbsp. l. sugar, 2 tsp. salt, 3 pcs. cloves, 3 tbsp. l. 9% vinegar, 4 bay leaves, 10-15 black peppercorns. Place the boiled mushrooms in sterilized jars and prepare the marinade. Combine all the spices in a saucepan with water and boil for 5-7 minutes. Fill the jars with mushrooms with marinade and roll up. Allow to cool and take to the basement for storage.

Proper preparation of honey mushrooms for frying

Preparing honey mushrooms for frying begins with traditional cleaning and sorting. It must be said that for this process you can safely use broken, large and trimmed mushrooms. However, first they need to be cut into large strips or cubes. After which they should be rinsed under water or soaked for 40 minutes if there are large stains. Then the fruiting bodies need to be transferred to a pan with boiling salted water (for 1 kg of honey mushrooms: 2 tbsp. water + 1 tsp. salt). Boil for 10-15 minutes and place in a colander to remove excess liquid.

It must be said that proper preparation of honey mushrooms for frying does not always imply preliminary boiling. Many housewives are content with just soaking, and then immediately putting it on a heated frying pan. However, it is extremely undesirable to carry out such a procedure with large and old honey mushrooms.

Before frying, add a small amount of vegetable oil to the pan. Frying time ranges from 15 to 25 minutes. You can add finely chopped onions and sour cream, and then simmer the mushrooms for another 5 minutes.

Cutlets made from fresh mushrooms

We continue to discuss the question: what to do with fresh honey mushrooms? It turns out that these fruiting bodies make very tasty and aromatic cutlets. This dish will help decorate and diversify your holiday and everyday table.

fresh honey mushrooms – 700 g;
onion – 1 small head;
garlic – 1 clove;
chicken eggs – 1 pc.;
milk – 50 ml;
slices of white bread – 2-3 pcs.;
salt pepper;
flour or breadcrumbs;
vegetable oil.

We offer a step-by-step recipe for a dish made from fresh honey mushrooms with photos.

We clean the honey mushrooms and boil them in salted water for 20 minutes.

Then fry in a dry frying pan until the liquid evaporates.

Cool the mushroom mass and make minced meat from it: beat it in a blender or grind it using a meat grinder.

Cut the onion and garlic into small cubes and add to the minced meat.

We also beat in the egg and add the bread soaked in milk.

Salt and pepper to taste and mix the minced meat thoroughly.

Form cutlets and roll them in flour or breadcrumbs.

Heat the oil in a frying pan and fry on both sides until golden brown.

Serve with any side dish, topped with sour cream and herbs sauce.

How to cook fresh honey mushrooms for further pickling

The hot pickling method is considered more popular, because the mushrooms are boiled directly in the marinade, which allows the preparation to be saturated with herbs and spices much faster. Many housewives like this option, because it is quite simple to prepare and is ready to eat within a day.

honey mushrooms – 1 kg;
boiled water – 1 tbsp.;
salt – 2 tsp;
sugar – 4 tsp;
vinegar - 5 tbsp. l.;
black pepper (peas) – 10 pcs.;
bay leaf – 3 pcs.;
garlic – 3 cloves.

How to pickle fresh honey mushrooms to prepare an amazing snack for a holiday or every day?

First you need to sort through the mushroom crop and clean it of dirt and debris.
Rinse the fruiting bodies with running water, place in a saucepan and add water. How to cook fresh honey mushrooms for further hot pickling?
This is very simple to do: place the container with mushrooms on medium heat and wait until it boils.
Add a pinch of citric acid to preserve the color of the fruiting bodies and cook for 20 minutes, constantly skimming off the foam.
Transfer to a colander and leave for 20-30 minutes to drain the liquid.
Combine salt, sugar, bay leaf, pepper and pressed garlic in the water specified in the recipe.
Bring the marinade to a boil and add the boiled mushrooms.
Boil for 5-7 minutes and then add vinegar.
After 3-5 minutes, remove the container from the heat and transfer the contents into sterilized jars.
Roll it up, let it cool and take it to the basement.

Delicious solyanka made from fresh honey mushrooms

Due to the fact that you can make so many different dishes with fresh honey mushrooms, we also offer a recipe for a delicious solyanka. This preparation can be added to first and second courses, or simply eaten with a spoon.

honey mushrooms – 1 kg;
cabbage – 400 g;
onions and carrots – 1 kg each;
tomato paste – 350 g (you can take 2 kg of ripe tomatoes);
hot pepper – 1 pc.;
salt – 3 tbsp. l.;
sugar – 2 tbsp. l.;
vegetable oil – 1 tbsp.;
vinegar 9% - 4 tsp;
black peppercorns, bay leaf.

A recipe with photos will show you how to prepare hodgepodge from fresh honey mushrooms:

Fresh mushrooms should be boiled for 20 minutes and placed in a colander to remove unnecessary liquid.

Chop the cabbage, cut the onion and carrots into cubes, and chop the pepper.

Place vegetable oil, tomato paste, all vegetables and mushrooms into a saucepan. If you are using tomatoes, then scald them with boiling water, remove the skin and mince them.

Add salt, sugar and simmer, stirring constantly, for 1 hour. At the very end, add vinegar, black pepper and bay leaf.

Distribute into sterilized jars, close with nylon lids, cool and take to the basement.

Recipe for cooking fresh honey mushrooms in a slow cooker

There are also recipes for fresh honey mushrooms for a slow cooker. We suggest stewing mushrooms with sour cream using this convenient kitchen appliance.

honey mushrooms – 1 kg;
sour cream – 150 ml;
garlic – 2 cloves;
salt pepper;
vegetable oil.

Before you start preparing the dish, fresh and peeled honey mushrooms need to be boiled. Is it possible to cook fresh honey mushrooms in a slow cooker and how to do it?
Place mushrooms in the bowl of the device, add 700 ml of water and set for 30 minutes in the “Cooking” or “Stewing” mode. After the beep, pour out the broth, rinse the mushrooms with cold water and let drain.
Pour a little oil into the multicooker bowl, add honey mushrooms and set the “Stew” mode for 30 minutes.
10 minutes before it’s ready, open the lid, add sour cream and chopped garlic, salt and pepper and close the lid until the beep.

Description of edible overgrown mushrooms

Overgrown ones do not always attract attention with their appearance and taste.

Honey mushroom has a significant advantage - it retains its beneficial properties for a long time. But the appearance of overgrown specimens differs significantly from young fruiting bodies:

The shape of the cap changes. In autumn mushrooms, the upper part opens into a hemisphere, in summer mushrooms it becomes horizontal and even. The size of the caps also increases to 10-17 cm in diameter. The color darkens to brown or brown. The small scales covering the top almost completely disappear, smoothness appears, and the moist oiliness disappears.
The honey fungus has spore plates, which turn from flesh-colored and white to pink or brown in an adult specimen. Spores often leave their container, landing on the caps of neighboring mushrooms. A similar phenomenon resembles mold developing on the surface of the caps located below. To check this, simply run your finger over the cap with “mold” and spores will remain on your fingertip. In older representatives, the spore plates begin to rot and become covered with black spots.
Overgrown honey mushrooms rest on thick, tall legs. Sometimes the lower part begins to become decrepit, and dry places appear. The girdle, typical of the young Openka, almost completely disappears. False species do not have such a mark, so it is easy to confuse edible old mushrooms and inedible ones and you need to be extremely careful.
Young specimens are known for their strong, pleasant smell, which persists even when cooking. Overgrown fruiting bodies, if they do not rot, have the same smell, but it is weaker. False honey mushrooms are endowed with an earthy, unpleasant trail, which distinguishes them from their edible relatives.

Irina Selyutina (Biologist):
Yes, some lovers of “silent hunting” do not ignore overgrown honey mushrooms. They consider them quite worthy prey. However, before sending such a mushroom to the basket, they check its quality and if it suits them, you are welcome.
On what basis are overgrown honey mushrooms chosen? Let's look at the selection criteria:
Ecologically safe (clean) area.
There should be no even the smallest damage or black spots on the surface of the fruiting body.
No signs of worminess may be present.
If the caps of the old mushrooms located below in the colony are covered with something resembling mold, you can check whether this is so, not only by removing it with your finger, but also by sniffing the air near this “suspicious” cap. If you smell a pleasant mushroom aroma, everything is fine, but if you smell mold, it’s better to leave the mushroom alone. In addition, pay attention to the hymenophore of the old honey mushroom - if the plates are covered with mold and are even starting to turn black - we also pass by.

Overgrowths can grow in forests on clearings, stumps, old fallen large branches and in other places. They can be confused with inedible mushrooms. Young fruiting bodies are adjacent to old ones in the same area. By the way. Overgrown representatives of the autumn honey fungus species lose the ability to glow the mycelium at the moment of full ripening.

How to properly prepare fresh honey mushrooms: hot salting

For hot pickling, honey mushrooms must be boiled first. This process is considered more popular, because the preparation can be eaten within a couple of weeks. How to properly prepare fresh honey mushrooms for pickling?

honey mushrooms – 2 kg;
salt – 60 g (2 heaped tablespoons);
bay leaf – 5 pcs.;
fresh dill (umbrellas are possible);
garlic – 3-4 cloves;
allspice and black pepper (peas) – 5-7 pcs.;
cherry/currant leaves.

As mentioned, it is imperative to cook fresh honey mushrooms for hot pickling.

To do this, after cleaning, the fruiting bodies are placed in salted water and boiled for 20 minutes.
Then drain the water, rinse under the tap and leave in a colander to remove excess liquid.
Meanwhile, fresh cherry and/or currant leaves are washed and dried.
Wash and chop the dill, and chop the garlic.
Place fresh leaves on the bottom of the prepared container.
Then lay out the fruiting bodies, sprinkling each layer with salt and other spices.
Cover with a plate and press down with a weight, send to salt for 5-7 days.
Then they transfer the workpiece along with the spices into sterilized jars, cover with nylon lids and store in the refrigerator.

Mushroom caviar from dried honey mushrooms - recipe

Mushroom caviar from dried honey mushrooms - recipe
Dried mushrooms are no different from fresh ones if they are properly restored. Soak the mushrooms overnight, and then boil the mushrooms in another water for 30 minutes. Now mushroom caviar from dried honey mushrooms can be prepared in the same way as from fresh mushrooms. Choose a recipe from those described above and prepare the dish to your liking: with tomatoes, garlic, carrots and onions, with zucchini and so on.

In winter, you can make delicious caviar with mayonnaise and egg from boiled mushrooms. But this dish needs to be made before the table; it is not suitable for long-term storage. Recipe:

Take 150 already reconstituted mushrooms and cut them into cubes.
Fry the onions and carrots over low heat.
Combine vegetables and mushrooms. Add one finely chopped egg.
Season the caviar with mayonnaise and sprinkle with chopped herbs.

This caviar will be an excellent addition to the holiday table - tasty and original.