How to freeze honey mushrooms for the winter in the refrigerator: how long to cook, how to process before freezing

How long to cook fresh honey mushrooms for freezing

Fresh mushrooms can be stored in the refrigerator for no more than 1.5 days before processing. It is best to clean and prepare honey mushrooms immediately after arriving from the forest.

Important! During storage of raw mushrooms, substances are formed in them that can lead to poisoning.

If you decide to store mushrooms for the winter in the refrigerator, they are subjected to heat treatment in lightly salted water. How long will honey mushrooms have to be cooked before freezing?

small and medium mushrooms are cooked for 20-25 minutes;
large caps – 35-40 min.

The honey mushrooms need to be drained in a colander and washed with running water. Place in a colander again and let the water drain. When the mushrooms have cooled, place them in plastic bags.

Mushrooms are boiled because the fruiting bodies accumulate harmful substances even in a short time. When the mushrooms boil, be sure to remove the foam from the surface.

Some housewives advise freezing mushroom broth for later use, for example, for making soup. In fact, it is better to pour out the liquid after cooking mushrooms.

Preparing honey mushrooms for freezing

Fresh and fairly young mushrooms make the most versatile frozen products for long-term storage. You need to take care to obtain high-quality preparations in the autumn forest, during the collection of honey mushrooms. Having freed the stems of the mushrooms from the fallen leaves, they are cut off several at a time, and not at the very base. Cut honey mushrooms should be cleared of debris while still in the forest and only then placed in a basket.

At home, the harvested forest harvest is finally freed from adhering lumps of earth and small specks. If dirt still remains, thoroughly wipe the mushrooms with a damp cloth (especially if they will be frozen fresh).

How to freeze honey mushrooms

Frozen honey mushrooms retain their texture perfectly in winter and do not become watery. But most importantly, the taste, aroma and beneficial properties of mushrooms do not change until a new “harvest” is harvested.

Experts call maintaining the optimal temperature in the freezer one of the important storage conditions. It should be between 18-20 °C. To freeze honey mushrooms for the winter, use small containers or bags in which you can place 1 serving of mushrooms.

Important! It is prohibited to re-freeze honey mushrooms and other types of mushrooms!

How to process honey mushrooms after harvesting for freezing

And now about how to properly process honey mushrooms before freezing them in the refrigerator for the winter. Mushrooms collected in the forest are carefully sorted. You need to throw away not only leaves and pine needles, but also mushrooms that insects have already managed to profit from. Particular attention should be paid to sorting, since the heat treatment process before freezing depends on the size of the mushroom.

After this, each honey mushroom is washed under running water to get rid of debris and grains of sand. Place on a dry cloth to drain the water.

Further processing of mushrooms for the winter will depend on the form in which they will be stored in the refrigerator. For freezing, you can use raw, boiled, stewed or fried honey mushrooms. It all depends on what dishes will be prepared in winter from frozen mushrooms.

Pre-blanching

Freezing honey mushrooms at home is not difficult. Most often, washed fresh mushrooms are blanched before freezing. To do this you will need a colander and boiling water. Pour boiling water over the mushrooms, then let the liquid drain and cool. Then place on a dry cloth. Place the dried honey mushrooms in the refrigerator for the winter.

You can blanch honey mushrooms differently:

Brine is boiled in one pan. For 1 liter of water you will need less than a tablespoon of salt. Add water and ice to another container.
Place the mushrooms in boiling water with salt for 2-3 minutes, no more!
Quickly remove from boiling water and transfer to cold water. Thanks to the presence of ice, the mushrooms immediately stop cooking.
Place the slightly cooled honey mushrooms on a towel. When they have cooled, put them into portioned containers and store them in the freezer of the refrigerator.

Advice! If you add a little citric acid to the brine, the honey mushrooms will not darken and the bitterness in them will decrease.

Fresh

It is not necessary to heat honey mushrooms before freezing them for the winter. Raw mushrooms are fine. They completely retain nutrients. You can cook soups from frozen mushrooms, use them for stewing and frying, and prepare salads from them.

How to freeze fresh honey mushrooms for the winter:

Housewives do not recommend rinsing fresh mushrooms before freezing. If they are heavily soiled, simply wipe them with a towel.
The prepared products are laid out in one row on a sheet, the bottom of which is covered with cling film. When the mushrooms are well frozen, they are poured into any containers and left in the freezer for the winter at a temperature not lower than + 18 ° C.

Boiled

You can also freeze boiled honey mushrooms for the winter using the refrigerator:

The mushrooms are sorted, cleared of debris and washed well in a colander under running water and the liquid is allowed to drain.
Place a pan of water on the stove in advance. When the liquid boils, honey mushrooms are transferred into it. Cook the mushrooms for no more than 10 minutes from the moment they boil. Remove the caps and stems with a slotted spoon and place in a colander.
Transfer to storage for the winter after it has cooled completely. It is best to use serving containers to remove only as much food as you can cook at one time. After all, it is not recommended to defrost and refreeze mushrooms.

Stewed

Before stewing any mushrooms for freezing, they must first be cleaned of dirt and rinsed from sand. After all, this is, in fact, an almost finished product that can be used to prepare any dishes. It is stewing that allows you to preserve the spicy taste and aroma of mushrooms.

Important! Stew mushrooms without adding vegetable oil.

Cooking instructions:

Place a dry frying pan on the stove and heat it well.
Lay out the fruiting bodies, add salt to taste, cover the pan with a lid.
Soon liquid will appear in the mass. Reduce heat to low and continue simmering in its own juices.
It is necessary to note the time, because a long stewing process leads to the disappearance of some of the nutrients. Therefore, after half an hour the stove is turned off.
If the liquid has evaporated earlier, you can add a small amount of boiled water.

It is not necessary to use a frying pan to stew honey mushrooms before freezing them in the refrigerator. It is much more convenient to cook mushrooms in the oven. Place the fruit bodies on a baking sheet and place in the oven. You need to simmer at a temperature of 100 °C for no more than 25 minutes.

Attention! Regardless of where honey mushrooms are extinguished, burning should not be allowed, otherwise bitterness and an unpleasant odor will appear in the finished product.

Fried

Oddly enough, but for freezing for the winter and storing in the refrigerator, you can use fried honey mushrooms. This process is much simpler than simple cooking. But the honey mushrooms will be almost ready for use.

Preparation:

Sort the mushrooms, remove leaves and needles, and rinse thoroughly with cold water. If there is a tap, then it is better to clean the fruiting bodies under it. Otherwise, you will have to wash it in a basin in several waters.
You can first lightly boil the stems and caps in boiling water and place in a colander to drain excess liquid. Although you can skip this step if you wish.
Pour some vegetable oil into the frying pan and heat it well.
Carefully, so as not to burn yourself with oil, place the mushrooms in the pan. Frying honey mushrooms lasts no more than 20 minutes. First, the honey mushrooms are covered with a lid, but after 5 minutes it must be removed.
The contents of the pan are constantly stirred to prevent burning. After some time, the liquid will evaporate, and the caps and legs will acquire a beautiful golden hue.
Turn off the stove and wait for the mushroom mass to cool.
Place the fried mass into portioned bags or containers, add the oil remaining after frying, and place in the freezer.

Important! Unlike boiled mushrooms, fried mushrooms are stored in the refrigerator for only 3 months.

Is it necessary to cook honey mushrooms before salting? Is it necessary to soak honey mushrooms before salting them at home?

It is worth saying that there are different ways to prepare honey mushrooms for the winter at home. It’s not difficult to prepare your favorite mushrooms for an appetizer, which can help out housewives more than once on any occasion. The most “tedious” and time-consuming process is to sort honey mushrooms by size and clean them. In particular, cleaning small fruiting bodies can be a hassle. However, soaking will make this process quick and even enjoyable.

How to soak honey mushrooms so that they do not lose their aesthetic appearance? If you have small, young and clean mushrooms in your basket, then you don’t need to soak the mushrooms. Simply rinse them under running water, cut off the ends of the legs and boil for 20-25 minutes in salted water. But here, too, the question arises: is it necessary to soak honey mushrooms before drying, pickling, salting or frying? Let’s look at this in detail so that our future mushroom preparations will delight us all winter with their amazing taste.

If the mushrooms are intended for pickling, then is it necessary to soak the mushrooms before pickling? So, if you suspect that there are worms in the mushrooms, then it is better to soak these fruiting bodies. For 2 liters of water take 1 tbsp. l. coarse table salt, stir and pour into mushrooms. If there are worms, then after a while they will begin to die and float up. To soak wormy mushrooms, no more than 1 hour is enough.

Sometimes insects and worms settle in honey mushrooms, which are so small that you cannot see them with the naked eye. What to do in this case - is it necessary to soak honey mushrooms before salting? The brine solution will kill all insects and worms and wash them out of the fruiting bodies. If your honey mushrooms are large, then the soaking time should be increased to 2 hours.

I would like to note one nuance: if the mushrooms are not severely damaged by worms, then the water when soaking may not be heavily salted. For this, 1 tsp is enough. coarse salt per 2 liters of cold water. After the soaking procedure, the mushrooms should be washed in warm water and placed in a colander to drain all the liquid thoroughly. Only after this can you begin to pickle honey mushrooms.

To carry out the soaking procedure, honey mushrooms must first be thoroughly cleaned of heavy contamination. Remove all forest debris from the caps, cut off the remains of the mycelium along with the lower part of the stem. Rinse in cold water to remove sand, then place in cold, salted water for 1 hour. You choose the soaking time yourself, it all depends on the degree of contamination of the mushrooms. However, never leave mushrooms in water for a long time, otherwise they will simply disappear and lose their appearance.

Mushrooms for pickling should be chosen that are strong in appearance, not old, and not wrinkled. Pickling honey mushrooms is considered one of the most common and simplest options for preparing for the winter. These mushrooms are perfect for making soups, marinades, side dishes and snacks. However, before preparing the dish, salted mushrooms will definitely need to be soaked from salt for about 2 hours. Small mushrooms do not need to be cut, but large specimens should be cut into several pieces.

Shelf life

Freezing mushrooms is not so difficult, but to preserve nutrients, taste and aroma, you need to strictly follow the rules. As already noted, frozen honey mushrooms should be stored in the refrigerator in winter.

First, the prepared product is placed in the freezer for deep freezing. It takes place at a temperature of -18 °C. When the mushrooms are ready, they can be put into a chamber where the frost is 9 ° C. This is the case if there is not enough space in the main freezer compartment.

Attention! At temperatures above - 18 ° C, the shelf life of frozen products is reduced by 2 times.

Fried, boiled, fresh or stewed honey mushrooms, even when in containers or plastic bags, can absorb foreign odors, which will negatively affect the taste. Therefore, if space allows, it is better to put all mushroom preparations for the winter separately from all other products.

Each bag and container must have signs indicating the product and preparation time. The fact is that boiled, stewed and fresh mushrooms can be stored in the refrigerator for almost 12 months. As for fried mushrooms or caviar made from them, consuming them after 3, at most, 4 months is dangerous to health. Therefore, these frozen semi-finished products should be used first.

Is it necessary to cook honey mushrooms from the store? How to cook honey mushrooms

Honey mushrooms are considered one of the most common mushrooms in our country. They have an unusual taste and contain a lot of useful substances. They owe their name to the fact that they are most often found on tree stumps. At the same time, inexperienced mushroom pickers often confuse them with false honey mushrooms, so it is much safer to buy mushrooms grown on an industrial scale.

Defrosting rules

Next, we will talk about how to properly prepare frozen honey mushrooms for consumption so as not to spoil the healthy and tasty product.

Helpful Tips:

Like any vegetables and fruits, mushrooms that were stored in the freezer over winter are not recommended to be thawed quickly. Under no circumstances should the bags be placed in the microwave or filled with hot water. In this case, not only the texture of honey mushrooms will deteriorate, but also the beneficial properties, taste and aroma will be lost.
To defrost mushrooms, slow thawing is recommended. Packages of boiled and stewed honey mushrooms can be placed in the kitchen. You can start preparing your favorite dishes after 2-3 hours, when the mushrooms have defrosted a little.
But frozen raw honey mushrooms should be left for 8 hours or overnight on a shelf in the refrigerator. In the morning, the bag will contain fragrant gifts of the forest, as if they had just been collected. When they are completely melted, place them in a colander to drain.

Important! For culinary delights, completely thawed honey mushrooms are used!

How to pickle honey mushrooms

According to statistics, cold and hot salting methods are the most popular. Each has its pros and cons. Let's look at each marinating method step by step below.

Cold Ambassador

It involves pickling mushrooms raw without cooking. The result is a fragrant and rich product.

Important! Before salting, be sure to soak the mushrooms in salted water for 7-9 hours, and then rinse with water.

Ingredients:

fresh honey mushrooms – 1 kg;
salt – 50 g;
black currant leaves – 3 pcs.;
peppercorns – 2 pcs.;
bay leaf – 1-2 pcs.;
garlic - 2 teeth.

How to salt:

Prepare a container (plastic or glass containers will do). You cannot use metallic ones, otherwise you will end up with a product with an iron taste.
Wash the currant leaves, dry them and place them on the bottom in one layer.
Place the fruiting bodies on top, caps down (up to a 5 cm layer), salt, pepper and add a bay leaf.
Cover the layer with leaves.
Then again a layer of mushrooms. Salt and pepper. Thus, lay out all the available mushrooms. The last layer on top is currant leaves.
Cover the product prepared for pickling with a cloth and place a weight on top.
Leave for a week. After removing the load, drain the brine.
After a few days, the finished product must be transferred to jars, closed with nylon lids and stored in a cool room.

Hot Ambassador

Before salting, the fruiting bodies are subjected to heat treatment, which allows them to be rid of all kinds of harmful bacteria.

Ingredients:

boiled honey mushrooms – 1 kg;
salt – 40 g;
fresh dill umbrellas – 2 pcs.;
peppercorns – 2 pcs.;
bay leaf – 1 pc.;
garlic - 2 teeth.

Homemade hot salting method:

Peel and boil the mushrooms.
Prepare the container.
Chop the garlic, prepare dill, black pepper and bay leaf. Cover the bottom of the dish with spices.
Arrange the honey mushrooms in a layer (no more than 10 cm) and cover with salt.
Repeat the processes until you run out of ingredients.
Cover the top of the product prepared for salting with a cloth and press down with a weight.
Place the container in a cool, dark place to salt for 30 days.

How to cook frozen honey mushrooms

So, how to freeze blanched, stewed, fried and boiled honey mushrooms in the refrigerator for the winter is quite clear. Now we need to figure out how to prepare tasty and healthy dishes from such fruiting bodies.

Frozen fried and stewed honey mushrooms

Mushrooms that were cooked (fried, stewed) before freezing for the winter do not need to be thawed before cooking. They are immediately placed in boiling dishes.

Boiled honey mushrooms

You can prepare any dish from frozen boiled mushrooms. But the tastiest thing is fried honey mushrooms in winter. The mushrooms are slightly thawed, then placed in a frying pan with hot sunflower oil, salted to taste. Cooking time is a quarter of an hour.

Frozen blanched honey mushrooms

Honey mushrooms prepared for freezing with preliminary blanching make the best product for soups and caviar. The fact is that such heat treatment leads to deformation of the mushrooms; they are now only suitable for dishes where chopping of the frozen product is necessary.

Raw frozen mushrooms

Honey mushrooms that are not heat treated before freezing are not recommended to be washed. They are only wiped with a clean napkin. Therefore, before use, thawed fruits are washed under running cold water.

From such a preparation you can get a huge number of dishes. Honey mushrooms can be stewed, boiled, fried, used for soups and goulash, mushroom caviar.

Some housewives marinate frozen mushrooms in the same way as freshly picked ones. To get tasty mushrooms, you need to know how long frozen mushrooms are cooked: as a rule, it takes no more than 10 minutes. Then continue cooking in the marinade.

Before preparing any other dishes, honey mushrooms frozen without heat treatment should be boiled for 3-5 minutes after thawing. Then place in a colander to drain the broth.

This preparation for the winter in the refrigerator is an excellent addition to vegetables and meat dishes.

Recipes

Mushroom and smoked chicken appetizer

Before any holidays, housewives begin to think about the menu. You always want to please and surprise your family and friends with something. If you have prepared honey mushrooms in the freezer, you can prepare the following interesting dish.

Ingredients:

smoked chicken;
raw potatoes – 4 pcs.;
onions – 2 heads;
lemon – 1 pc.;
hard cheese – 300 g;
mayonnaise;
cloves of garlic, salt and herbs to taste.

Cooking features:

Boil the thawed honey mushrooms in salted water and remove the liquid in a colander.
Chop the onion into small pieces and combine with a small amount of mushrooms.
Squeeze juice from lemon.
Honey mushrooms, blanched or boiled, thaw a little so that you can stir. Add onion, 1/3 lemon juice.
Peel the potatoes and place in a bowl for cooking. Grind the garlic through a crusher and add to the pan. When the potatoes are cooked, mash them.
Cut the chicken into thin strips. Grate the cheese on a fine mesh grater.

Take a large flat dish and place layers on it:

onions and mushrooms;
apply a grid of mayonnaise;
mashed potatoes;
mayonnaise;
grated cheese;
smoked chicken strips;
the top layer is chopped greens and honey mushrooms.

Honey mushrooms with tomatoes and bell peppers

Using vegetables and mushrooms allows you to prepare a low-calorie dish that will require:

bell pepper – 500 g;
ripe fleshy tomatoes – 2 pcs.;
green onions and dill;
onion – ½ head;
lemon juice – 3 tbsp. l.;
defrosted honey mushrooms;
olive oil – 3 tbsp. l.

Advice! To rid the onion of bitterness, you need to pour boiling water over it.

Preparation:

Vegetables must be washed, tomatoes and onions cut into half rings, and peppers into strips.
Wash the green onion feathers and dill leaves thoroughly, dry with a towel and cut into small pieces.
Place all ingredients in a vase, mix, add lemon juice and olive oil.

Attention! Serve the salad after 20-30 minutes so that the vegetables and mushrooms give each other their taste and aroma.

Mushroom soup made from fresh honey mushrooms

Today we are preparing mushroom soup from fresh honey mushrooms. This soup turns out very tasty, satisfying and with an incredible mushroom aroma. To prepare soup, it is better to take small mushrooms. When cooking, you won’t need to cut them, and the soup with them will turn out very beautiful.

Ingredients:

fresh honey mushrooms – 250 g;
carrots – 1 piece;
potatoes – 5-6 pcs;
onions – 1 piece;
vegetable oil – 20-40 g;
water – 2 liters;
salt - to taste;
ground black pepper;
bay leaf – 1-2 pcs;
allspice peas – 4 pcs;
dill and parsley.

Step by step recipe:

Pour 2 liters of cold water into a small saucepan. Cover with a lid and place on the stove. We wait until the water boils.
While the water is boiling, cut the onions into small cubes and cut the carrots into half rings. Cut the potatoes into small strips.
Salt the boiling water and add the potatoes. Cook until done.
Add onion to heated olive oil in a frying pan. When the onion becomes soft and slightly golden, put the carrots in the frying pan and sauté further until the carrots become soft.
It is better to take honey mushrooms for soup in small sizes; they can be boiled whole. If the mushrooms are large, then cut them into small pieces. Wash the mushrooms thoroughly, let the water drain and put them in a frying pan with onions and carrots.
Fry everything together until the honey mushrooms release juice. Salt and pepper a little. Fry the vegetables and honey mushrooms for another 5 minutes over moderate heat.
Check the potatoes for readiness; they should be soft. If the potatoes are cooked, add fried mushrooms and vegetables to the pan.
Add bay leaf and peppercorns to the soup. We taste the salt, if there is not enough salt, then just at this moment you can add salt.
At the end of cooking, add 1 tablespoon of chopped dill and parsley; you can add any other greens you like.
Turn off the heat and leave the mushroom soup to steep for 10-15 minutes. You can pour it into plates and serve it to the dinner table!

Delicious and aromatic mushroom soup made from fresh honey mushrooms is ready, bon appetit!

How to clean forest mushrooms

Any mushrooms, including honey mushrooms, tend to get dirty in dust and forest debris - sawdust, sticks, fallen leaves. Therefore, first of all, the fruiting bodies need to be thoroughly wiped with a paper napkin.

You can use a soft brush, such as an old toothbrush. Some types of mushrooms require soaking before use, but this must be done after removing dirt from them. If you immediately put the fruiting bodies to soak, the dirt may simply be absorbed into them.

Peeled fruiting bodies must be carefully sorted, removing accidentally caught, overripe or rotten specimens. For the rest, cut out existing damaged areas.

What to cook with boiled honey mushrooms

Honey mushrooms are a fairly versatile product in terms of preparation. You can cook them in a saucepan, frying pan, or oven. There are a couple of good recipes even for multicookers.

Soup with honey mushrooms

It is recommended to use fresh mushrooms for cooking.

Ingredients:

fresh honey mushrooms – 700 g;
potato tubers – 3 pcs.;
carrots – 1 pc.;
onion – 1 pc.;
vegetable oil – 2 tbsp. l.;
salt, pepper, herbs - at your discretion.

Cooking method:

Place the pre-peeled mushrooms into a saucepan to cook the broth.
Cut the potatoes finely into cubes.
Season the broth with salt and watch for foam.
As soon as the honey mushrooms settle to the bottom, the broth is ready. It should be strained, and the honey mushrooms should be thrown into a colander.
Add the potatoes to the broth and cook for 15 minutes after boiling.
Fry carrots and onions in oil until golden brown. Then add honey mushrooms, turn up the heat and fry for 10 minutes.
Place the fried mushrooms in the broth, bring to a boil and turn off.

It is recommended to leave the finished dish on the stove for 5-7 minutes and then serve it hot. If desired, add sour cream and herbs.

Salad with boiled honey mushrooms

Ingredients for cooking:

potatoes – 3 pcs.;
egg – 3 pcs.;
boiled honey mushrooms – 500 g;
ham – 300 g;
a bunch of green onions;
mayonnaise - to taste.

Cooking method:

Boil potatoes and eggs.
Peel the mushrooms, rinse and boil until tender.
Cut the ham, onion and eggs into cubes.
Grate the finished potatoes on a coarse grater.
Prepare a deep container and lay out all the ingredients in a layer in the following order: honey mushrooms, onions, ham, grease with mayonnaise, then grated potatoes and eggs. Coat the last layer with mayonnaise.
Place the finished salad in the refrigerator for 30 minutes. Then turn it over onto a flat plate so that the fruiting bodies are on top.

Other dishes

Try making simple but tasty treats from honey mushrooms: caviar, pickles, winter preparations, soups, etc.

Honey mushroom caviar for the winter

Preparing mushroom caviar from honey mushrooms is an excellent snack option for the holiday table. It can be prepared in jars for the winter and stored all year round.

Required ingredients:

fresh honey mushrooms – 500 g;
sunflower oil – 1 tbsp.;
carrots – 1 pc.;
onion – 1 pc.;
vinegar - 1 tbsp. l.;
salt, pepper - to taste.

How to prepare caviar:

Peel the fruit bodies, rinse and boil.
Make a fry of onions and carrots.
Pass the boiled mushrooms through a meat grinder.
Add crushed honey mushrooms to the frying and fry for another 30 minutes.
As the caviar cooks, taste it to add salt and pepper if necessary.
Add vinegar at the very end.
Place the prepared caviar into prepared sterilized jars and cover with sterile lids.

Risotto with honey mushrooms in a slow cooker

We offer a quick dinner option that the slow cooker will make for you.

Ingredients:

round rice - 2 tbsp;
water – 3 tbsp.;
dry white wine – 1 tbsp.;
fresh or frozen honey mushrooms – 500 g;
onion – 1 pc.;
butter – 100 g;
Parmesan cheese – 30 g.

Preparing risotto step by step:

Prepare mushrooms, chop onions. Fry together in a frying pan for a few minutes until golden brown.
Transfer the finished roast into the multicooker container.
Rinse the rice well under running water and place to fry.
Add salt, pepper, water and white wine. Stir, close the multicooker and turn on the “Pilaf” mode.
After cooking, open the lid and place a piece of butter on top, then leave to cook for another 10 minutes in the “Keep Warm” mode.
After the time has expired, the multicooker must be turned off.

It is recommended to serve the dish hot, sprinkled with Parmesan cheese on top.

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 amazing and super tasty, just a bomb.

And the trick it uses is that only mushroom caps are used as a basis, and the stems are used for other dishes, for example, mushroom caviar. Just look at these handsome guys, you can fall in love right away.

I offer you this step-by-step instructions 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 will need:

honey mushrooms - 1.4 kg

For the marinade:

water - 1-1.2 l
salt - 1 tbsp
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 honey mushrooms very thoroughly in running water. Cut off the legs, it will look better in the jar; if you don’t want to do such work, then you don’t have to remove them.

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

Prepare all ingredients according to the list.

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

In this version, I show coated screw caps; you can use nylon ones.

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

Important! Remove the bay leaf after 10 minutes to avoid bitterness in the taste. Sometimes there is a problem that mushrooms are bitter, here is the solution, it is connected with laurel, it is she who gives bitterness if left in boiling water for a long time.

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

3. Immediately add vinegar and bring the mixture to a boil again. And turn off the stove, put the pan aside.

4. Place the mushrooms without brine in jars up to their shoulders.

Important! It is best to do this 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 in the dill umbrella and currant leaves. Boil these plants for 1-2 minutes, this is done for sterility.

4. Pour boiling marinade into jars with mushrooms. Place dill umbrellas on top and catch them from the aromatic brine.

Important! Do this - spin the jars clockwise, shake them a little so that all the excess air comes out, or you can knock on the table. Do this carefully so you don't get burned.

5. Close the jars with lids. This is what happened, two half-liter jars and one 340 ml.

Advice! Be sure to follow the storage rules, store either in the refrigerator or in the cellar, where it is cool. Don’t store mushrooms for years; you prepared them this year and ate them this year, this is important.

Before use, always check the jar for turbidity; the brine should be light and free of mold.

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

How to cook autumn mushrooms so that they do not darken?

After the mushrooms are brought from the forest, they are first cleaned of forest debris: grass, leaves or pine needles are removed from the caps, the ends of the stems are cut off and only then washed. Some housewives remove the “skirt” from the stem of mushrooms. However, even if it remains, it does not in any way affect the final result of the product.

Knowing how to cook autumn mushrooms, you can ultimately prepare an excellent dish. After preliminary cleaning and washing, the fruiting bodies are filled with cold water and placed on the stove. Turning the heat to medium, let the mushrooms boil and boil for 20-25 minutes. A foam forms on the surface of the water, which must be constantly removed with a slotted spoon.

Some housewives note that autumn honey mushrooms become darker when cooked. The question arises: how to cook honey mushrooms so that they do not darken? To do this, as soon as the water with fruiting bodies begins to boil, add 1 tbsp per 1 kg of mushrooms. l. salt, as well as ¼ tsp. citric acid. As soon as the mushrooms settle to the bottom of the pan, they need to be removed with a slotted spoon and placed in a sieve or colander. The mushrooms are washed under running water and allowed to completely drain of excess liquid. Further, honey mushrooms are used for those processing processes that you have in mind: frying, stewing, salting or pickling.

How to cook honey mushrooms for freezing for the winter?

How long to cook honey mushrooms for freezing and how to do it correctly? Some housewives do not boil honey mushrooms at all before freezing, because they can be frozen raw. However, experience shows that boiled mushrooms take up less space in the freezer. In addition, boiled honey mushrooms are more trustworthy than raw ones.

The honey mushrooms, cleared of contaminants, are washed in a large amount of water, taken out into a colander and allowed to drain. Fill with water, add a little salt and let simmer over low heat for 30 minutes. At the same time, the foam that appears on the surface is constantly removed. Then put it in a colander again, rinse and allow to drain.

As noted, cooking honey mushrooms for freezing for the winter is not at all difficult. To do this you need enamel dishes, a colander and a slotted spoon. Some housewives change the water 2 times within 30 minutes while honey mushrooms are boiling. Then you need to put the mushrooms into food containers or plastic bags in portions and put them in the freezer. Boiled honey mushrooms are no longer boiled after defrosting. They can be immediately fried, stewed, marinated, cooked as first courses, or made into sauces and salads.