Special recipes for making pickled mushrooms. Honey mushroom stew

Honey mushrooms are no less a delicious product for mushroom pickers than porcini mushrooms. But not every mushroom picker knows recipes for preparing honey mushrooms, since there are many types of these plants and each of them is prepared differently. When going to the forest or to the market to buy mushrooms, you should carefully study the rules on how to choose this product. There are several types of honey mushrooms: meadow, spring, summer, autumn, winter. All these mushrooms are edible; they can be boiled, fried, pickled and dried.

There is also an inedible mushroom called false honey fungus, it is very similar to its beneficial counterparts, but which is dangerous to health. Usually this mushroom grows next to edible ones and tries very hard to be noticeable with its bright, rich color.

In order not to fall into false honey mushrooms, you should definitely know what mushrooms generally grow in a given area. Well, if honey mushrooms also grow, then you should remember the rules for collecting these mushrooms. These rules are simple and easy to remember:

Having collected the required amount of mushrooms, you should also know how to process them. Marinated honey mushrooms are very tasty. They can be added to various vegetable salads, or simply eaten with boiled or fried potatoes.

Marinating is one of the optimal preparations of mushrooms for the winter. For this recipe you need to prepare:

Preparing the pickled delicacy will take some time, since the collected mushrooms still need to be prepared for pickling. Once washed and sorted, they must be filled with clean water and kept in it for about two hours. This procedure must be done at least three times, changing the water each time.

After such preparation, let them cook for an hour and a half; periodically you need to remove the foam that will form on the surface. Place the cooked product in a colander and rinse.

At the same time, you need to prepare the marinade. To do this, dissolve salt, sugar in cold water, add spices (everything except garlic), vinegar and bring to boil. Two minutes before readiness, lower the garlic and pour in the boiled honey mushrooms. Boil.

Place the finished product along with the brine into the prepared container, seal it and store it. If you don’t like the presence of vinegar in your preparations, you can easily replace it with lemon juice. This will not only not make the taste of the product worse, but will even become tender.

You can prepare a variety of salads and soups from pickled mushrooms; fried potatoes with mushrooms are very tasty.

Lenten dish

A simple Lenten dish can be prepared in literally minutes for those who are fasting or want to diversify the menu.

To do this, cut the boiled potatoes into pieces, add pickled cucumbers, honey mushrooms, and onions. Season the salad with vegetable oil, if necessary, salt and pepper. A quick and tasty salad is ready.

This soup can be prepared not only with pickled products, but also with frozen ones. The dish will turn out to be lean, since it will be cooked in water. So, you need to prepare for the dish:

You need to start cooking the soup with mushrooms. They should boil for about 10 minutes, then add chopped potatoes to them. While the food is cooking, you need to fry it. Fry the chopped onion until golden brown, add grated carrots and simmer for 5 minutes. When the potatoes are ready, add the stewed vegetables to the broth. Boil for 5-7 minutes.

At the end, add grated cheese, spices and remove from heat. Decorate the finished dish with herbs before serving.

Delicious and aromatic dishes can be prepared with fresh honey mushrooms. This can be either a dish for lunch or dinner. Mushrooms go well with potatoes, meat, and pasta.

Boil the prepared mushrooms in salted water for 10 minutes, then rinse. Fry chopped garlic and hot pepper in a frying pan. Add boiled mushrooms and herbs to them. Simmer the mixture for 2-5 minutes. Boil the pasta. The dish should be formed as follows: mushroom mixture is laid out on boiled pasta and the whole thing is sprinkled with grated cheese. A tasty and aromatic dish is ready!

Honey mushrooms, like any other mushrooms, are an excellent source of vegetable protein. This product is low in calories, so it is loved by vegetarians and dieters who are losing weight. Before you start including this product in your menu, you need to know everything about it.

First of all, this product is rich in vitamins such as:

B3, which has a beneficial effect on the gastrointestinal tract, dilates blood vessels, improves brain function, and normalizes blood pressure.
Vitamin C is an antioxidant, improves immunity, restores strength, improves complexion, and removes toxins.
Potassium, magnesium - these substances are responsible for the functioning of the heart, blood vessels, and thin the blood.
The iron content is useful for those suffering from anemia and anemia.

Honey mushrooms are mushrooms that cannot be eaten raw; they must be boiled and washed. But even properly prepared mushrooms may be contraindicated for consumption. If you have health problems such as:

Those wishing to include a product such as honey mushrooms in their diet should know these basic points.

The rest can enjoy delicious mushroom-based products, prepare them for salads for the winter, or use them as independent snacks.

Today we will talk to you about one of the most beloved mushrooms by most of our compatriots - honey mushrooms.

Kinds

Let's take a closer look at the varieties of this plant. Each of them has its own distinctive characteristics, special appearance, taste, and so on.

Lugovoy

From the name it is already clear where this mushroom grows - meadows, fields, forest edges, country roads and so on. The harvest can be harvested from late May or early June. You can safely go to training camp until September.

They have the smallest cap among honey mushrooms, the size of which ranges from 3 to 7 centimeters. When young, the cap is bell-shaped, and then becomes flattened and has a small tubercle in the center. The color is light brown, like the dense leg. The pulp has a slightly yellowish tint.

Meadow honey fungus has an excellent taste and excellent aroma, reminiscent of almonds. It is best added to soups, fried, pickled and dried. They can often grow right next to your home.

Spring

A very common type of mushroom, not every mushroom picker knows about its edibility and existence. You can use it for food, but only after digestion, so as not to provoke an upset stomach.

The hat is hemispherical, convex in shape. As for the color, it can be different, from slightly yellowish to light brown.

It grows mainly in deciduous and coniferous forests, loves moisture. The harvest period is from May to early October. Pay attention to the presence of a pleasant smell and an ocher stem. This indicates that the mushroom is edible. There are species similar to it, but inedible. These smell like sauerkraut, and the stem is hairy.

Summer

This honey fungus appears in June and grows until October. Places of growth are similar to those in autumn. The maximum size of the cap can be 7 cm, while its shape is convex, with a small tubercle located in the center. After rain it becomes sticky. The color is yellow-brown with a highlight in the middle. The pulp is tasty and aromatic, the stem of some mushrooms grows up to 8 cm in length, is hollow and brown in color with brown rings.

Summer honey mushrooms are category 4 mushrooms. They can be dried, salted, pickled, and added to soups. It is better not to use the legs for cooking, they are too hard.

They grow in large groups, but it is necessary to choose the moment to collect them. The fact is that mushrooms appear quickly and disappear just as quickly.

Autumn

It is found everywhere, from ordinary gardens to forest areas. Habitat: stumps, tree roots, windbreaks, living trees, drying trunks 2-3 meters from the ground.

The hat is quite large - 10-15 centimeters. In young mushrooms it has a convex shape, then it becomes flatter; a tubercle in the center is not uncommon. There are fibrous scales, yellow-brown or gray-brown in color. Over time, the scales disappear. The pulp is white and has a very pleasant mushroom aroma.

The length of the legs, depending on the place where the mushroom grows, is 5-10 cm. To gain access to light, the mushroom stretches out and vice versa.

Winter

A distinctive feature of the species is its velvety, fuzzy leg, pale brown in color, which is lighter on top. In autumn and winter, honey fungus is found only on trees. A hat with a diameter of 2-6 centimeters with a slippery surface. The leg grows up to 7 centimeters, but is light at first and then dark as it grows. The taste is quite mild and the aroma is weak.

Prefers poplar and willow, but is found on other deciduous trees. Winter honey mushrooms grow only in the fall; they can persist even under snow cover, but only if the winter is not severe.

The legs of the winter honey mushroom are rather harsh, so they are rarely used for food. Preferably added to stews and soups. It cannot boast of a particularly rich taste, so it is better to marinate or pickle the mushrooms. Its main feature is that it can be found at a time when not a single mushroom has been growing for a long time.

False honey agaric

When going to collect honey mushrooms, it is very important to find out about the existence of false mushrooms. They are called sulfur-yellow, as well as brick-red false honey. Their distinctive feature is the color of the powder with spores. The gray-yellow powder has a greenish tint, and the brick red has a completely purple powder. For comparison, this substance in the autumn and summer honey mushrooms is white and brown (brown), respectively.

Often, edible and dangerous mushrooms grow together in one area. Here it is better to focus on color. The fact is that poisonous pseudomonas try to become noticeable to others, and therefore the color is rich, pronounced, bright. But edible mushrooms do everything possible to avoid being found.

How to choose

Whether you go into the forest to pick mushrooms or simply buy honey mushrooms at the market, you should definitely know the basic nuances of their choice:

Safe mushrooms have a muted color, while poisonous ones are always bright;
The caps must have scales;
Examine the pulp. A good mushroom has white flesh, but dangerous false mushrooms have yellow flesh;
Also look at the legs. You only need those mushrooms that have the so-called cuff ring.

Nutritional value and calorie content

Like all mushrooms, honey mushrooms are a low-calorie product. For 100 grams of honey mushrooms there is:

Chemical composition

By determining the chemical composition, it is possible to find out how useful the mushroom is, what it can be used for, and in what cases it can act as a medicine or preventative. In honey mushrooms, the main substances beneficial to humans are:

Proteins;
Fats;
Carbohydrates;
Fungal antibiotics;
Polysaccharides (help fight cancer);
Copper;
Zinc and many other components.

Beneficial features

Let's start by determining not only the culinary, but also the medicinal potential of these mushrooms. While studying honey mushrooms, doctors discovered a fairly extensive list of beneficial properties in them. Among the main ones are:

Have a laxative effect;
Destructive for various types of bacteria;
Strengthen the body;
Have an antitumor effect;
Increase immunity;
Improve performance;
Reduce blood pressure;
Normalize metabolism;
Have a beneficial effect on the thyroid gland;
Fight intestinal infections, purulent skin diseases, constipation;
Improves heart function;
Beneficial for diabetes mellitus;
Calms, restores nerves;
Useful in the prevention of malignant tumors;
Eliminate stomach problems;
Promote quality blood formation;
Stimulate normalization of blood circulation;
Resist viruses, relieve inflammation;
Effect on improving memory;
Removes harmful cholesterol;
Dissolves blood clots and so on.

The list of benefits is actually much more extensive. In many ways, scientists have not yet fully studied the properties of this mushroom. But today we can talk about honey mushrooms not only as a tasty, but also incredibly beneficial for human health mushroom.

You can learn even more about the beneficial properties of honey mushrooms from the program “Live Healthy.”

Harm and contraindications

There is no harm as such from these mushrooms. The main thing is not to overuse and choose only high-quality, edible specimens. As for contraindications, honey mushrooms have only two of them:

Mushrooms should not be consumed if you have serious intestinal or stomach diseases;
It is not recommended to give them as food to children under 7 years of age.

How to cook

Honey mushrooms are excellent mushrooms from a culinary point of view. They make excellent soups, they are excellent dried, added to stews, main courses, casseroles, and so on.

Delicious, delicate sauces are prepared from honey mushrooms

Many people will like the filling of honey mushrooms in baked pies.

But, perhaps, mushrooms exhibit their best taste when salted, pickled and canned.

Therefore, today we will share with you several recipes, discuss the features of cooking, preparing, freezing and even frying honey mushrooms.

Fresh

It wouldn’t hurt to find out what benefits fresh honey mushrooms bring.

These mushrooms have been used in medicine for a long time because they have the properties of a strong and natural antibiotic. In addition, fresh honey mushroom has antiviral and anticancer effects.

By eating it, you will receive your daily requirement of copper and zinc, thereby benefiting the circulatory system.

Special attention should be paid to those who are struggling with excess weight. Mushrooms contain a lot of protein, but the product is extremely low in calories. In other words, you quickly saturate the body, block the feeling of hunger, but at the same time, from 100 grams of honey mushrooms you get only 22 calories.

Thiamine is an important and rare component in nature that is part of fresh honey mushrooms. It helps restore human reproductive function and normalize the functioning of the nervous system. It is impossible not to note such useful elements as phosphorus, potassium and iodine.

Pickled

We will tell you about two very popular methods of pickling honey mushrooms. The first is quick, while the second involves storing mushrooms for the winter.

Please note that a kilogram of fresh mushrooms will fit in a three-liter jar, while ready-made pickled mushrooms fit in a liter jar. This should be taken into account when selecting ingredients.

How to boil it properly

Before marinating, the mushrooms must be boiled. To do this, place them in boiling water, and 10 minutes after boiling, be sure to drain the first water. Due to this, you will select all dangerous substances. The mushrooms are brought to readiness in the second water. The cooking process takes from 30 to 60 minutes. If they are ready, they will almost completely settle to the bottom.

During the cooking process, skim off the foam, and watch it carefully. It is formed several times.

The second decoction is ideal for preparing a marinade, but it is better to avoid plain water.

Quick marinating

Honey mushrooms;
30 milliliters of vinegar (9%);
A glass of purified water;
1.5 tablespoons of rock salt;
Cloves and peppercorns - 3 pieces.

Cook the mushrooms by placing them in boiling water. You already know the intricacies of cooking. Place them in a sterilized jar. Strain the resulting mushroom broth, add the specified amount of salt and other spices. If desired, you can add sugar in the same amount as salt. When the broth boils, turn off the heat, add vinegar and fill the jars with marinade. Close the lids. Ready!

Marinating for the winter

Let us immediately note that the amount of vinegar indicated in the recipe is based on the preparation of 1 liter of marinade.

You will need to take:

Honey mushrooms;
1.5 liters of purified water;
8 peas of allspice;
2 cloves of garlic;
2 bay leaves;
1 tbsp. granulated sugar;
salt and vinegar - 2 tbsp each.

The cooking process is as follows:

Boil the mushrooms according to the recipe. Take a clean saucepan, pour in the resulting second broth, cut the garlic into slices and place all the specified spices. Boil the resulting mixture for 10 minutes after boiling, turn off the heat and add vinegar. Wait until the marinade cools down on its own at room temperature; there is no need to artificially cool it. If desired, add aromatic spices to give the mushrooms a richer flavor. Just place them in a saucepan when boiling the marinade, and do not put them in jars. This will prevent the mushrooms from spoiling during long-term storage. Fill the jars with mushrooms with marinade and close the lids. Ready.

Fried

If you fry honey mushrooms, you will get an excellent, very tasty dish. But first you need to understand the intricacies of frying.

You can fry in three ways - without cooking, with boiling and frozen mushrooms.

No cooking. Wash the mushrooms thoroughly and fry over low heat for 20 minutes. There is no need to cover the pan with a lid. Readiness can be easily determined by the characteristic light shooting.

With welding. You need to take salted water, boil honey mushrooms in it for 10 minutes, and then drain the water. After this, place the mushrooms in a frying pan. They fry over medium heat for 10 minutes, stirring occasionally.

Frozen. If you have frozen mushrooms, there is no need to boil them. Frying takes 15 minutes over medium heat, also without a lid, so that excess moisture can escape.

The cooking recipe may vary. So, honey mushrooms are delicious when fried with potatoes, vegetables, and onions. Try, experiment, but be sure to follow the basic rules for cooking time.

Canned

We bring to your attention a very tasty recipe for making canned honey mushrooms. They are not difficult to make, but you can enjoy their excellent taste for a very long time.

Ingredients you will need:

2 dill umbrellas;
Cherry, currant and bay leaves - 5 pieces each;
1 tbsp. vinegar essence;
10 peas of allspice;
Garlic - optional and to your taste;
2 cups vegetable oil;
Honey mushrooms.

The indicated ingredients are designed to preserve 5 kilograms of honey mushrooms.

The cooking process is as follows:

Peel and rinse the mushrooms, place in a large saucepan, cover with cold water and add salt to your taste;
Place on the fire, bring to a boil and simmer for 20 minutes;
Set 2 cups of the resulting broth aside; the rest can be poured out;
Add leaves, dill, pepper, garlic to the mushrooms, which it is advisable to cut into slices before doing this. Also add oil and pour in the reserved broth;
Sterilize 0.5-liter jars, place mushrooms in them and sterilize for 20 minutes;
Close with lids for preservation or with screws.

Boiled

Remember right away that fresh honey mushrooms need to be boiled for at least 40 minutes, but no more than an hour. After boiling, the foam is removed, the water is drained and cooking continues until done. If you took frozen mushrooms, then cook for 20 minutes over low heat.

Decide in advance why exactly you are cooking mushrooms. So, if you plan to fry them later, you can cook them for 20 minutes. It's enough.

If you want to eat boiled mushrooms, then this process should last 40-60 minutes. Always skim off the foam, drain the first broth and add salt.

If the mushrooms are not cooked enough, they cause stomach upset.

Salty

You can use one of two ways to prepare salted mushrooms. This is cold and respectively hot.

The ingredients, the set of which does not depend on the cooking option, will require the following:

1 kg of mushrooms;
1 bunch of fresh dill;
1 onion;
1 garlic;
Ground pepper;
Laurel - 2 leaves;
2 tbsp. rock salt.

Hot way

Peel and rinse the mushrooms, remove the stems if they are large mushrooms. Divide the hats into two parts. Cook small ones whole;
Boil them, adding salt to the water, drain the first broth;
Peel the garlic, cut into 2 parts, the onion into half rings, and finely chop the dill;
Add these vegetables, herbs, as well as spices and bay leaves to the boiled mushrooms, sprinkle with salt, stir;
Place pressure on the pan and leave it like that for 5 days;
Transfer the prepared honey mushrooms into jars and store in a cool place.

Cold way

Place all the spices on the bottom of the selected container, place the mushrooms on top and add salt, sprinkling the honey mushrooms evenly;
Place oppression on top and hold it for 45 days;
If mold appears, don't worry. It is enough to simply wash the oppression occasionally;
Place the finished mushrooms in jars. Should be stored in a cool and dry place.

Frozen

Sort out the collected or purchased honey mushrooms. You will need young, fresh and firm mushrooms. There is no need to wash them as they should be dry when frozen.

There is no need to blanch honey mushrooms, like many other mushrooms before freezing. Otherwise, they will become deformed during subsequent cooking and lose their shape.

If you have a certain fear about freezing fresh honey mushrooms, you can boil them by adding a little salt to the water. But then be sure to transfer the mushrooms to a colander after cooking and let all the excess liquid drain. Then transfer to a dry towel to absorb moisture. Only after this can you freeze it.

It is advisable to take a large plastic tray and spread the mushrooms in one layer. Multi-layer freezing will again lead to deformation and slow cooling. If there is not enough space in the freezer, freeze the mushrooms in stages, but in one layer. This way you can freeze a large amount and place it in the same bags.

It also needs to be packaged correctly. Use several bags. One such package of frozen mushrooms should be enough for you to prepare one dish. That is, defrost all the mushrooms in order to take half of them, but you shouldn’t freeze the other half again. Repeated freezing will spoil the mushrooms and will be unsuitable for further use.

To learn about the benefits of including honey mushrooms in your diet, watch the program “Live Healthy!”

If you plan to dry honey mushrooms, you do not need to wash them. Simply clean thoroughly using a dry method.

The mushroom got its name because of the places where it grows - on stumps.

The most popular and delicious types are summer and autumn. Moreover, the summer one grows on old and fallen trees, but the autumn one loves a living tree, which it gradually destroys.

When going to collect honey mushrooms, take only a basket with you. You cannot collect them in a bag. They get wet and turn into something unsightly.

Industrial cultivation is established only with autumn and winter honey mushrooms.

Honey mushrooms can also be grown at home in a jar; for this you will need mushroom mycelium and substrate

Immediately after harvesting, mushrooms should be processed.

Mushrooms can be stored in the freezer for a year.

The legs of mushrooms contain a large amount of fiber, so don’t rush to throw them away.

Young and small-sized honey mushrooms are an ideal option for pickling.

Don't worry if the mushrooms become lighter in color during the salting process. For mushrooms this is a natural process.

Honey mushrooms are mushrooms familiar to every Russian. You can prepare a wide variety of aromatic and tasty dishes from them, and the benefits of these mushrooms have been known for a long time. And collecting honey mushrooms is quite pleasant - they grow in groups, covering large areas, so you can even collect several buckets from one place.

The mushroom got its name due to the characteristics of its growth. It is no secret that honey mushrooms grow on tree stumps and around them, not singly, but in families. In this regard, there are two versions of the origin of such an interesting name.

The first is based on the fact that “honey agaric” is a word with the same root as the word “stump”, and the second says that one day mushroom pickers discovered this mushroom, and after cutting it off, they saw several more growing nearby and exclaimed: “There they are again!”, and so Thus, the word “honey agaric” follows from the word “again”.

In any case, this name has been assigned to the mushroom for a very long time and, despite its folklore origin, is official in Russia.

Honey mushrooms grow in whole families on stumps in forests, both coniferous and deciduous. They are found on absolutely all continents, except for permafrost regions. They prefer to grow on old rotten stumps and any rotten wood.

These mushrooms can be recognized by their long stem, which can reach 15 cm, and a round cap with pronounced plates on the underside. The color of the stem can vary from light to dark brown shades, and the cap from light cream and yellow to brown-red tones. More detailed characteristics of honey mushrooms depend on their type, age and place of growth.

Types of mushrooms

There are a large number of types of edible honey mushrooms, and the following are widespread and loved by Russian mushroom pickers:

They are characterized by small cap sizes - 3...7 mm in diameter and a high stem, reaching 10 cm. At the same time, its thickness reaches 8 mm. Its color is yellowish with a white coating. The cap is also a light yellow shade, and in damp weather it changes color to yellowish-brown. The center of the cap is always darker in color than its edges. They bear fruit, like other types of honey mushrooms, in waves, starting in June and ending with autumn frosts;

This species of honey mushrooms is slightly darker in color than the previous representatives of these mushrooms. Their hat is brown, and after rain it becomes transparent. The diameter of the cap can be from 3 to 8 mm, and its center is lighter than the edges. The leg, up to 9 cm high, is characterized by the presence of a ring, which turns into a strip with age. To the bottom of the ring the leg has scales. The first summer honey mushrooms can be found as early as June, and their fruiting lasts until late autumn;

They are large in size. For example, the cap of the real honey mushroom can reach 17 mm in diameter. Both the cap and the leg of young representatives of this species are completely covered with scales. The color of the mushroom is a soft pastel, from light to dark brown shades. These honey mushrooms appear in the summer towards the end of August and bear fruit until October, until the first frost;

They bear fruit from autumn to spring, so you can even find them under the snow in thawed areas. The diameter of the mushroom cap reaches 10 cm in diameter, and the stem is 7 cm in height and does not have a skirt. The stem is dark brown, and the cap varies from dark yellow to orange-brown.

October mushrooms, autumn honey mushrooms: video

Benefits and harms

Eating honey mushrooms has a beneficial effect on human health, since they contain not only vitamins and minerals, but also special substances, for example, thiamine, which is responsible for reproductive function and the nervous system. Mushrooms are rich in protein and also contain zinc, copper, phosphorus, potassium, iron, etc. At the same time, honey mushrooms are low-calorie and suitable for consumption by people watching their weight and diabetics.

In folk medicine, the beneficial properties of honey mushrooms have long been appreciated, the main of which are antiviral and anticancer effects on the human body. These mushrooms perfectly cleanse the intestines, removing waste and toxins. The use of honey mushrooms also has a good effect on the processes of hematopoiesis.

In principle, honey mushrooms will not cause any harm to the human body if they undergo good preliminary preparation before preparing the dish: cleaning and cooking. But you should not overuse honey mushrooms, since they, like all mushrooms, are difficult food to digest. Therefore, you should not gorge yourself on honey mushrooms at night. In addition, the cleansing effect of honey mushrooms can turn into diarrhea with unlimited consumption of these mushrooms.

How to cook

Honey mushrooms, like most mushrooms, need to be processed as quickly as possible after harvesting or purchasing. Depending on how many of these mushrooms are available, you can use various ways to prepare honey mushrooms for lunch, for example, cook them into soup or simply fry them with onions, or process them for longer storage: freeze or pickle.

The fastest and easiest way to process honey mushrooms is to fry them. Moreover, absolutely any side dish will suit them, and the dish will turn out very tasty and aromatic. Fried honey mushrooms are suitable for consumption by people watching their weight, since 100 g of the finished product contains less than 50 kcal. In order to fry honey mushrooms you will need the following ingredients:

honey mushrooms – 0.5 kg;
onion (medium) – 2 pcs;
butter or vegetable oil;
salt, pepper - to taste.

After all the ingredients have been collected, begin washing the mushrooms. They need to be washed thoroughly under running water, paying special attention to the undersides of the caps, as the plates may contain grains of sand and other debris. Then you can dry them a little and cut them into large pieces. Small mushrooms are fried whole.
While the honey mushrooms are drying after washing, you can heat a frying pan with oil and fry the peeled onions and cut into half rings until transparent. Usually this takes no more than 2...3 minutes.
Then add honey mushrooms to the onion and fry, stirring constantly, until the liquid that comes out of the mushrooms during cooking has completely evaporated. Season with salt and pepper.
You can add sour cream to the already prepared dish and simmer under the lid for about 5 minutes, or add fresh dill.

Honey mushrooms make a very tasty winter snack for long-term storage, which is suitable for any holiday table. To prepare pickled mushrooms you will need:

honey mushrooms – 3 kg;
water – 1.5 l;
allspice peas – 8 pcs;
garlic – 2…3 cloves;
bay leaf – 2 pcs;
vinegar 9% concentration - 2/3 cup;
salt – 2 tbsp;
sugar – 1 tbsp.

After all the products have been collected, you can begin to prepare honey mushrooms. Small mushrooms are ideal for seaming. In some varieties of honey mushrooms, the legs can become harsh, so they are sometimes shortened, but not completely, by 1/3 of the length. Mushrooms must be thoroughly cleaned and washed. This is followed by a pre-cooking operation. Honey mushrooms need to be boiled in salted water for 15...20 minutes until cooked (they will sink to the bottom of the pan). Afterwards they are thrown into a colander and the water is drained.
To prepare the marinade, add all the spices except vinegar to the water and bring to a boil. Then add the prepared mushrooms and cook everything together for 5...10 minutes. Towards the end of cooking, add vinegar to the pan.
The mushrooms are placed in clean jars and the marinade is poured on top. The jars are rolled up and allowed to cool at room temperature. It is recommended to store the preparations in a cool place, and they can be eaten about a month after preparation.

This dish is lean and light, but very healthy and nutritious. In order to prepare honey mushroom soup, the first thing you need to do is stock up on a small amount of the necessary ingredients according to the list:

honey mushrooms – 0.3…0.4 kg;
potatoes – 0.5 kg;
onion (medium) – 1 piece;
carrots – 1 piece;
vegetable oil – 3…4 tbsp;
salt, pepper - to taste.

After all the ingredients have been collected, begin the preliminary preparation of honey mushrooms. They must be thoroughly washed and cut into small pieces.
The soup can then be prepared in different ways. For example, some people pre-boil honey mushrooms over low heat for half an hour, after which the water is drained, and the honey mushrooms are filled with new water and the soup is prepared. Others do things a little differently, dropping the mushrooms into boiling water and cooking them for 15 minutes before adding the rest of the ingredients.
In any case, potatoes are added first to the honey mushrooms after the specified time. While it is boiling with the mushrooms, they prepare the frying. To do this, onions and carrots are peeled and chopped: onions - into small cubes, carrots - on a grater; after which they are fried in a small amount of vegetable oil.
When the potatoes are almost ready, add the fried potatoes to the soup, mix everything and season with salt and pepper. After this, cook the honey mushroom soup for another 5 minutes.
The finished soup is poured into plates; fresh herbs and sour cream can be added to each of them.

fresh;
with preliminary heat treatment.

The first freezing method will preserve the taste and aroma of freshly picked honey mushrooms, and if defrosted correctly, the mushrooms will be firm and suitable for preparing any dish. The second method is suitable for those housewives who are hesitant about freezing fresh honey mushrooms. Both of these methods allow you to preserve the crop in the freezer for quite a long time, so both will be considered separately.

If a decision has been made to keep the collected honey mushrooms frozen fresh, then you should pay special attention to their pre-processing - cleaning them from dirt. The fact is that honey mushrooms cannot be washed before freezing; all plant residues must be removed from small fungi manually, which requires patience from the housewife.

But first, the mushrooms are sorted into large and small ones and, at the same time, rejected - only healthy honey mushrooms without signs of rot and stains are considered suitable for freezing. Then they begin to clean them.

If the mushrooms are very dirty, they can be wiped with a clean damp towel and then dried. To preserve the aroma, it is best not to cut honey mushrooms, but to freeze them whole. Honey mushrooms can be packaged in flat containers, resealable freezer bags, or on trays.

It is important to lay them out in one layer. If you place them too tightly on top of each other, the mushrooms will simply stick together, and when defrosted they will lose their shape. Honey mushrooms can be stored frozen at a temperature of about -18 0 C for 6 months.

Here you can use one of three heat treatment methods before freezing mushrooms:

blanching. This term means short-term scalding of fresh mushrooms with boiling water or steam. This method allows you to quickly get rid of dirt on mushrooms, but honey mushrooms prepared in this way after defrosting are not suitable for preparing all dishes. The fact is that after blanching, the mushrooms fall apart and their shape is deformed. Such honey mushrooms can be used in soup or for preparing mushroom caviar;
by boiling. You can boil honey mushrooms. They are also pre-cleaned, then dipped in salted water and cooked for half an hour over low heat. After this, the mushrooms are placed in a colander, waiting for the water to drain, and then drying the mushrooms on a cloth or paper towels. When the mushrooms have dried and cooled, they can be placed in containers for freezing;
frying. The mushrooms are pre-fried for 20...25 minutes, and then after cooling they are placed in containers in portions. In addition, you can extinguish honey mushrooms and also package them, and pour the liquid in which they were stewed on top. Fried and stewed honey mushrooms are stored twice as long when frozen as fresh ones - 3...4 months.

How to clean mushrooms quickly and effortlessly: video

Mushrooms have been used for culinary purposes since ancient times. Dishes are prepared both from fresh fruits and stored for future use.

Pickled mushrooms are usually used to make separate snacks.

It is recommended to process the harvested crop immediately, without delaying it until the next day. Damaged copies must be thrown away. In order to get rid of worms and insects, mushrooms need to be soaked in salt water for a couple of hours. It is advisable to immerse the prepared fruits in salted water so that they do not turn black. For ease of preparation, large caps can be cut into pieces, but not very finely.

Recipes for frozen honey mushrooms

The taste of the finished dish does not differ from its analogue made from fresh mushrooms, if during the cooking process you follow all the recommendations of experienced chefs.

To defrost naturally, the mushrooms need to be removed from the freezer and moved to the bottom shelf of the refrigerator. After 10-12 hours the product will reach normal condition.

How to cook honey mushrooms in sour cream (video)

Mushroom soup

For a delicious dish you will need frozen honey mushrooms, as well as:

3 potatoes;
one onion and one carrot each;
vegetable oil, spices and salt.

To obtain a richer taste and aroma, it is recommended to take frozen honey mushrooms fresh. Further actions are not difficult:

The defrosted product must be thoroughly rinsed under running water.
Place in a bowl of cold water, add salt and place over medium heat. The foam formed during the cooking process must be skimmed off.
Chop the peeled vegetables and simmer for 10 minutes.
Cut the potatoes into cubes and add to the pan with the boiling mushrooms.
Add fried onions and carrots to boiling soup.

After the potatoes are cooked, the soup can be poured into bowls. For taste, you can add chopped herbs and sour cream to each serving.

Honey mushroom soup

Fried potatoes with mushrooms

To save time and make cooking easier, it is better to take a product that has been pre-fried. This way you won't have to defrost them. Additional Ingredients:

500 g potatoes;
500 g honey mushrooms;
head of onion.

Preparation consists of several stages:

The first step is to peel the onion, rinse and cut into half rings or cubes.
Heat some oil in a frying pan and fry the onion. After the vegetable becomes transparent with a golden edge, add frozen honey mushrooms. Keep on fire until the moisture evaporates.
Peel and cut the potatoes, place in a frying pan, mix with mushrooms and onions, add salt and pepper. Stir regularly during cooking.

Keep the finished dish covered for 10 minutes. It is recommended to serve with sour cream.

Honey mushrooms with fried potatoes

Mushroom pie

A fairly easy recipe to prepare, which, moreover, will never get boring. Ingredients for making the dough:

margarine 0.5 packs;
2 eggs;
1.5 cups flour.

For filling:

300 g honey mushrooms;
2 potatoes;
onion head;
0.5 glasses of milk;
a glass of sour cream;
2 eggs.

Despite the long cooking process, the pie turns out very tasty.

Beat the eggs, melt the margarine, add salt and eggs with flour. Place in a cool place for 30 minutes.
Fry the chopped onion until golden brown, add the thawed honey mushrooms and keep on the fire until cooked. Boil the potatoes. Mix sour cream with eggs, add flour and salt.
Distribute the dough layer in the mold so as to cover the entire bottom and make a side. Place potato pieces and mushroom mixture evenly on top. Pour in the egg mixture.
Place in the oven for 1 hour.

Mushroom pie

What can be prepared from pickled mushrooms?

Marinated honey mushrooms are good as a separate snack, but there are many recipes for equally tasty salads made from them. The product not only enhances the taste of the ingredients, but also gives the dish a salty note.

Mushroom appetizer with smoked chicken

The dish is suitable for decorating a holiday table because it has an unusual design. You need to stock up on the following products:

smoked chicken;
potatoes (4 pcs.);
onions (2 pcs.);
lemon;
cheese (300 g);
garlic and herbs.

Step by step steps:

Squeeze the lemon juice and add a third to the washed mushrooms and finely chopped onions.
Pass 3 cloves of garlic through a press and add to potatoes while cooking.
Chop the meat into thin strips, grate the cheese using a fine grater.
Place on a plate in layers: onion and mushroom mixture, sauce net, mashed potatoes, sauce, cheese, sauce, chicken.

The top of the dish must be decorated with mushrooms and herbs.

Pickled honey mushrooms

Recipe with tomatoes and bell peppers

For those who do not want to use high-calorie foods, a diet dish with vegetables is offered.

0.5 kg of sweet pepper;
2 red tomatoes;
green onion feathers and dill;
half an onion;
lemon juice and olive oil 3 tablespoons each.

Quick recipe:

Vegetables must be washed, tomatoes and onions cut into half rings, and peppers into strips. To rid the onion of bitterness, pour boiling water over it.
Chop the washed and dried greens, add to the vegetables and add honey mushrooms.

Before serving, season the salad with olive oil and lemon juice.

Stuffed tomatoes

Habitual salads can be replaced with originally designed dishes in the form of stuffed vegetables. For 4 tomatoes you need to take:

100 g honey mushrooms;
2 tablespoons of sour cream or mayonnaise;
greenery.

The cooking process consists of:

Cut off the tops of the tomatoes and remove the insides with a spoon.
Mix chopped mushrooms with herbs, add sour cream and salt.
Fill the drained tomatoes with the mushroom mixture and cover with caps.

Mushroom soup from honey mushrooms with cheese in a slow cooker (video)

The most delicious dishes with fresh honey mushrooms

Autumn forest gifts can be collected before the onset of frost. In terms of productivity, honey fungus surpasses all edible cap mushrooms. A variety of dishes can be prepared from its fruits.

Honey mushroom soup with buckwheat

A very easy to prepare recipe for which you will need:

vegetables (onions, carrots, parsley root);
buckwheat grain.

Preparation will not take much time:

Place the prepared mushrooms in a bowl and add water at the rate of 600 g of honey mushrooms per 2 liters. Bring to a boil and cook for 10 minutes, skimming off any foam.
Heat oil in a frying pan, add chopped vegetables, fry until the pieces turn golden brown. Transfer to a saucepan.
After 5 minutes, add the washed cereal. Salt and pepper. After 20 minutes the soup is ready.

You can put sour cream and dill in bowls of soup.

Mushroom salad with vegetables

Fried honey mushrooms with sour cream

To prepare the dish you will need very few ingredients. For 500 g of mushrooms you need:

onion (1 head);
sour cream (3 tablespoons);
melted butter (2 tablespoons).

Cooking guide:

Pour water over the peeled mushrooms and boil for 5 minutes. Let the water drain.
Fry the onion, add mushrooms to it, and after a quarter of an hour sour cream. Remove from heat after 8 – 10 minutes.

Serve the dish hot.

Casserole with tomatoes

For 0.5 kg of fresh honey mushrooms you should prepare:

tomatoes (7 pcs.);
grated cheese (1 tablespoon);
fat (3 tablespoons);
onion head (1 pc.);
flour (1 tablespoon);
parsley, dill, salt.

To prepare the sauce, you need to mix sautéed flour (1 tablespoon) in butter (1 tablespoon) with sour cream (1 glass), pepper and salt and boil for 5 minutes.

Separate the stems from the caps of peeled mushrooms.
Fry chopped onion. Add mushrooms to it. After a quarter of an hour, add sauce.
Fry the cut tomatoes, place them in a frying pan on top of the mushrooms, crumble the cheese on top and put them in the oven. Sprinkle the finished dish with fresh herbs.

Fried honey mushrooms with sour cream

A selection of the best honey mushroom salads

Salads are not only a tasty dish, but also beneficial for the body, as they are rich in valuable elements. The unbreakable structure of honey mushrooms makes them indispensable as the main ingredient.

For 150 g of mushrooms you will need:

3 eggs;
vinegar, vegetable oil and spices.

Cooking process:

Strain and chop honey mushrooms boiled in salted water.
Cut the boiled eggs and combine with honey mushrooms.
Season with oil and vinegar, add spices.

Mushroom salad with vegetables

You need to prepare:

mushrooms (350 g);
potatoes (3 pcs.);
cucumber;
onions (2 pcs.);
green peas (100 g);
tomatoes (2 pcs.);
eggs (2 pcs.);
sour cream (1 glass).

To prepare the salad, you will need a saucepan for boiling potatoes.

Boil potatoes, mushrooms and eggs. Slice.
Wash and chop the vegetables.
Add peas, sour cream, mustard, sugar, salt, dill and parsley.

Decorate the dish with thin slices of eggs and tomatoes. You can cut them into slices. Place sprigs of greenery.

Potato casserole with mushrooms

Horseradish salad

Products needed for the dish:

honey mushrooms (200 g);
carrots (1 pc.);
parsley root;
onions (2 pcs.);
lemon (1 pc.).

Cooking process:

Finely chop the vegetables and place in a container along with the mushrooms.
Pour in water and bring to a boil.
Add spices (bay leaf, salt).
After the ingredients are cooked, strain using a colander.
Transfer the cooled mixture into a deep bowl, season with lemon juice, chopped horseradish and vegetable oil.

Equally tasty both cold and hot.

How to prepare caviar from honey mushrooms (video)

Honey mushroom salad

Mushrooms can be either boiled or pickled. For 150 g of product you will need:

150 g hard cheese;
unsweetened apple;
egg;
mayonnaise and green onions to taste.

All products, except eggs and mushrooms, are raw.

Grate the cheese on a coarse grater and mix with chopped onion.
Add mushrooms, egg and grated apple.
Season with mayonnaise.

If the salad does not have enough sourness, you can add lemon juice.

There are many recipes with honey mushrooms, since meat and vegetables go well with boiled, pickled or fried forest products. Fresh fruits are often chosen for preparing first and second courses, casseroles, pies, and sauces. Pickled ones are usually made into separate snacks and also used as an addition to salads.

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