What is done with honey mushrooms after harvest? The best recipes for cooking mushrooms How to cook fresh autumn mushrooms for frying

Every mushroom picker who has even a little experience in "silent hunting" can say that mushrooms are the most profitable mushrooms. Finding just one fallen tree or a rotten stump with these small fruiting bodies, you can collect more than one bucket of harvest.

Honey mushrooms, especially the autumn variety, are high in protein and can be used as a meat alternative. They are high in fiber, virtually no fat, and low in calories. It is these properties that make mushrooms an exceptionally valuable product. These fruiting bodies have wonderful taste qualities.

Fried mushrooms are considered especially tasty and popular. Appetizing forest mushrooms can be a great appetizer or a full-fledged dish that will appeal to all lovers of mushroom dishes. However, the question arises: how to cook fresh mushrooms for frying, and what procedures should be carried out with them?

How to cook fresh mushrooms for frying?

It is worth noting that fried mushrooms are a dish that is very popular not only in our cuisine, but also in European countries. They make delicious, nutritious and healthy dishes. But so that eating a mushroom dish is not overshadowed by poisoning, you need to properly pre-process it. When collecting mushrooms, you need to be sure of the edibility of the mushroom that you have in your hands. If in doubt, you should not take the fruiting body into your basket. It is especially not worth collecting mushrooms in areas where industrial enterprises are located. This factor greatly affects the edibility of any mushrooms and makes them poisonous.

How to process mushrooms after harvesting and cook for frying? To begin with, they must be thoroughly cleaned of forest debris: the remnants of grass, foliage, needles and earth. It is only necessary to rinse honey mushrooms if you will not freeze them fresh or dry them. The washing process can be carried out in stagnant water, for example, in a bucket, or you can spread the mushrooms in batches in a colander and wash under a cold tap. Be sure fruiting bodies need to be distributed in size: it is better to pickle small mushrooms, put large mushrooms on salting or caviar, or you can just fry them.

How to prepare mushrooms for frying so as not to spoil the taste of the dish in the future? A mandatory procedure is to cut the lower part of the stem of the mushroom. If you did not do this in the forest, then the corresponding process must be carried out at home after collection. Some cut off only the tip of the leg, and some cut them off completely, because they have some stiffness. However, in no case should you throw away the legs: amazingly tasty mushroom caviar is prepared from them. Only after going through the entire process of purification, and knowing how to properly cook mushrooms for frying, you can confidently proceed to it.

How can you prepare mushrooms for the winter for frying?

Mushrooms after harvesting are prepared for the winter in various ways. How can you prepare mushrooms for the winter for frying by freezing fresh? In this case, as mentioned above, washing mushrooms is not recommended, especially soaking them in water for a long time. When in contact with water, agaric fungi absorb it and swell. Then, when frozen fresh, their aesthetic appearance deteriorates, and with further frying, they lose their taste and “spread out”. To prepare fresh frozen mushrooms for the winter, they need to be cleaned of dirt, cut off part of the leg and wipe each mushroom cap with a damp kitchen sponge. Then spread in food containers or put in plastic bags and put in the freezer.

Novice housewives are also interested in autumn mushrooms: how to cook these fruit bodies, which are considered the most common in our territory, for frying? Note that before frying, the same primary processing is carried out. Mandatory cleaning and rinsing under a tap with cold water. The mushrooms are given time to drain, put them on a kitchen towel to dry. Only then can you start the frying process.

Sometimes some types of mushrooms can still be soaked and even need to be soaked. This applies to overgrown autumn mushrooms and large mushrooms. How to cook mushrooms for frying in this case? Before the process itself, overgrown fruiting bodies are recommended to be soaked in water with the addition of a small amount of vinegar for 30-40 minutes. Then the insects and their larvae in the plates will certainly float to the surface of the water, and all the sand and earth will come out of the mushrooms and settle to the bottom. Next, the mushrooms are allowed to drain and dry, and then fried.

How to cook fresh mushrooms for frying?

Very often, many cooks boil mushrooms before frying. How to cook fresh mushrooms for frying and how long does it take? Mushrooms after primary processing must be filled with water so that it completely covers them. Cook mushrooms for 20-25 minutes with the addition of salt (for 1 kg of mushrooms, you should take 1 tablespoon of salt without top). During cooking, a foam forms on the surface of the mushrooms, which must be constantly removed. Next, the mushrooms are thrown into a colander and drain from excess liquid.

Knowing how to boil mushrooms for frying correctly, you will do everything to make your dish taste amazing and not lose its nutritional properties. After the process of boiling and leaning into a colander, mushrooms should be laid out on paper towels to dry. If the mushrooms are different in size, then after drying they are cut into pieces so that the frying of the fruiting bodies is uniform.

How to boil mushrooms for frying

How to boil mushrooms for frying, then to freeze them? In this case, after boiling in salted water (20 minutes), the mushrooms are dried for a long time on a kitchen towel so that there is no excess liquid when frozen. Several times, mushrooms are shifted from a wet towel to a dry one, since moisture forms ice when frozen and takes up a lot of space in the refrigerator. After complete drying, the mushrooms are distributed on a plastic pallet in 1 layer and proceed to freezing.

We offer you to watch a visual video on how to cook mushrooms for frying. It will help you become more familiar with the processes of preparing mushrooms for their further preparation:

Many believe that there is nothing valuable in pickled mushrooms, except for the expressive "snack" taste. However, it is not. Along with porcini mushrooms and champignons, which are more popular in our country, they are rich in valuable trace elements and vitamins. They contain iron, zinc, calcium and phosphorus, vitamins of groups B and PP, as well as valuable vitamin C, the volume of which is not inferior to blueberries. Eating mushrooms promotes proper blood formation and improves the functioning of the thyroid gland. The calorie content of pickled mushrooms is attractive - it is only 18 kcal per 100 grams of product.

Features of the selection and preparation of mushrooms

Of course, you can buy already canned forest mushrooms and not suffer, but sometimes you want to take it and preserve it yourself. If you buy mushrooms for seaming in a store or from mushroom pickers, you should know how good ones differ from false ones. The latter are poisonous and can bring a lot of harm to the body. How to conserve correctly? The correct and simple recipe for pickled mushrooms at home includes mushrooms with a muted color (poisonous ones are always bright), scales on the cap, with white flesh (in false ones it is yellow). On the legs of the mushrooms there should be a ring-cuff.

And here are a few more nuances of cooking pickled mushrooms (quick recipes for the winter).

Pre-soak the mushrooms in salted water with citric acid. Salt will drive out all the worms from them if they are left in the legs, and citric acid will help preserve the natural color.
In meadow pickled mushrooms, recipes recommend removing the leg. This can be done incompletely, leaving 1-2 cm of its length at the cap. From the legs themselves, then you can cook mushroom caviar or just fry them with onions.
Hats can be cut or left whole.- depends on their size.
If you are preparing pickled mushrooms for the winter, recipes do not recommend corking jars with metal lids. To protect against the development of botulism, it is better to boil nylon lids and cover the jars with them. The latter must be sterilized, especially if you plan to store preservation for several months.

The subtleties of pickling mushrooms

How many jars with the finished product you can roll up can be determined before starting work. So 1 kg of fresh mushrooms fits in 3 liter jars (this is important if you do not buy them by weight). At the same time, they are ready to fit into a 1 liter jar.
Cooking recommendations on how to pickle honey mushrooms include the use of not only fresh "species". For example, for pickled instant mushrooms, frozen ones are also perfect. You don't need to defrost them before cooking.
The correct solution to the question of how to cook pickled mushrooms will be a phased approach to boiling them. Mushrooms should be put in boiling water. 10 minutes after boiling, the first water should be drained, since it is in it that harmful substances, possibly accumulated by fungi, will settle. Until ready, mushrooms should be boiled in the second water. Cooking time takes 30-60 minutes. It is easy to check readiness by the type of mushrooms: most of them should settle to the bottom of the pan.
When cooking, be sure to remove the foam. This will have to be done several times.
Marinade for mushrooms is best done not on water, but on mushroom broth. But if you did not drain the water for the first time, after boiling the broth will have to be poured out.

Pickled mushroom recipes

So, how to pickle mushrooms correctly and quickly? Recipes provide for their quick preparation (in this case, the mushrooms should be served immediately or stored in the refrigerator) and canning for the winter.

Pickled mushrooms - quick cooking recipes

You will need:

mushrooms - how much to eat;
water - a glass;
vinegar 9% - 30 ml;
pepper and cloves - 3 things each;
salt - 1.5 tbsp. spoons.

Cooking

First you need to cook. Bring mushrooms to readiness in boiling water.
Transfer to a sterilized jar.
Strain the broth, add salt, you can the same amount of sugar, cloves and pepper.
Boil, remove from fire. After that, pour in the vinegar and pour the marinade.
Close the lid.

Autumn mushrooms marinated for the winter

This recipe for how to deliciously close pickled mushrooms with a bite is offered based on 1 liter of marinade.

You will need:

mushrooms - how much to eat;
water - 1.5 liters;
allspice - 8 peas;
garlic - 2 cloves;
bay leaf - 2 pcs.;
table vinegar and salt - 2 tbsp. spoons;
sugar - Art. the spoon.

Cooking

Bring mushrooms to readiness.
Pour the mushroom broth into a clean saucepan, add the chopped garlic and all the spices. Let the mixture boil and boil for 10 minutes. Remove from stove, pour in vinegar.
Fill jars with mushrooms to the top, fill with marinade. Close with sterilized lids, leave to cool at room temperature.

While waiting for marinating, aromatic ingredients are important, the taste of mushrooms will turn out to be more saturated, bright. For example, you can put cinnamon for a spicy note, currant and cherry leaves for an expressive smell. These components should be added to the marinade while boiling, and not stacked in jars. This way you protect the preservation from damage.

Connoisseurs of "quiet" hunting like to freeze mushrooms in order to enjoy an unforgettable aroma and unique taste later. Of course, the preparation can be purchased today in stores, but not all housewives have the knowledge of how to cook frozen mushrooms. Some women do not trust blanks, because they consider them harmful. Such an opinion is unfounded.

Frozen mushrooms are delicious forest mushrooms, but in order to please a dish of them, you need to be able to cook them correctly.

How to prepare frozen mushrooms for cooking

The most common question of culinary experts is: is it worth defrosting mushrooms before cooking? Knowing the method of freezing, the answer can be given easily. Mushrooms are frozen fresh or boiled. Moreover, in the first case, it is necessary to defrost them, and the previously boiled product can be cooked immediately.

When preparing dishes from freshly frozen mushrooms, you need to remember about their pre-cooking. You need to act as follows:

Mushrooms are laid out in a deep bowl and sent to the bottom shelf of the refrigerator for about 10 hours (during this time they have time to thaw).
You can also defrost at room temperature.
Thawed mushrooms are boiled in salted water for about 20 minutes, and they are placed in boiling water.
Boiled mushrooms are poured with cold water, salt is thrown and brought to a boil. Cook for ten minutes, constantly removing the foam.
Mushrooms are thrown into a colander so that the water is completely glass.
It is allowed not to boil the mushrooms before baking or frying, but after pre-treatment they will turn out to be tastier and retain their aroma.

What can be cooked from frozen mushrooms

If you have a package of frozen mushrooms in your freezer, you can always cook something delicious. Many original dishes are obtained from this wonderful product, since mushrooms are combined with a large number of additional ingredients. By combining various products, you can cook everything from salads to first courses. Frozen mushrooms are stewed, fried, boiled, marinated, in general, they do everything that they do from freshly picked ones.

First meal

From ice cream mushrooms fragrant borscht, soups, hodgepodges and broths are obtained. Even if meat is not added to them, the dish turns out to be hearty and rich.

Onions, potatoes, carrots, celery, peppers, noodles and cereals are added to the mushroom soup. A unique smell can be achieved by putting fresh herbs in the pan. Chefs cook chic vegetarian borscht from mushrooms, and if you need something richer, a hodgepodge with mushrooms and olives is perfect.

Fried mushrooms

The simplest cooking method is roasting. If desired, the frozen product can be pre-boiled to make it more fragrant and tender. It is also allowed to send to the pan without processing.

Fry the product in butter or vegetable oil with garlic and onions. Excellent taste is revealed by sour cream and vegetables.

Main dishes and pies

The structure of mushrooms and their beneficial properties quickly saturate the body, and therefore they are used to prepare the main hearty dishes.

They often make stews from mushrooms, make stuffing for potato zrazy and meat rolls, and cook julienne from pickled mushrooms and casseroles.

Finely chopped boiled mushrooms are used for filling in pancakes and pies, pizza and puffs. A particularly bright taste is obtained if the mushrooms are stewed in sour cream with onions.

Appetizers and salads

Culinary experts advise adding fried and pickled mushrooms to salads, as well as boiled mushrooms. The most delicious dishes are obtained with a pickled product. It's easy to prepare:

mushrooms are poured with water and brought to a boil, then the liquid is poured;
boiled water is poured in (at the rate of 1 glass per 1 kg of mushrooms), bay leaves, peppercorns, sugar, cloves and salt are thrown there. They cook on low heat for about 40 minutes, and at the end they send vinegar there.

Mushroom caviar is considered an amazing appetizer. Thawed mushrooms are boiled and ground through a meat grinder, mixed with fried onions and seasoned with your favorite spices.

Gorgeous breakfast

Frozen mushrooms make excellent scrambled eggs or scrambled eggs. The product is immediately sent to a heated pan, fried for about 10 minutes, and then eggs are poured into it and the dish is fried until cooked. If desired, you can chop onions, peppers and tomatoes there.

The subtleties of making ice cream mushrooms

In order to competently prepare dishes from frozen mushrooms, without spoiling the product and without harming health, you should know some tricks:

If the mushrooms are already defrosted, they cannot be sent back to the freezer.
After the honey mushrooms have melted, you first need to smell them to make sure that they have a pleasant aroma. If the smell is sour, mushrooms should not be eaten!
It is allowed to store mushrooms in the freezer for no more than a year.
You can cook mushrooms in a slow cooker in the “steamed” mode for about 25 minutes.

Frozen honey mushroom recipes

Fried mushrooms with potatoes

A delicious simple dish that any housewife will be able to cook.

You will need:

400 g of potatoes and mushrooms;
2 onions;
vegetable and butter;
greens and seasonings to taste.

If the mushrooms were boiled or fried before freezing, they can be immediately thrown into the pan. Otherwise, mushrooms must first be processed.

The onion is cut into small cubes or in the form of half rings and fried in an oil mixture until transparent.

Mushrooms are added to the onions and cooked until the water evaporates.

Peeled potatoes are cut into slices or strips. It is sent to mushrooms, mixed and cooked over medium heat under a lid until softened. At the end of cooking, spices and herbs are added.

Julien from frozen mushrooms

You will need:

300 g mushrooms;
3 art. l. vegetable oil;
1 st. l. flour;
2 onions;
0.5 stack. cream;
0.5 stack. sour cream;
200 g of hard cheese;
salt.

Mushrooms are cut into small pieces and excess liquid is evaporated in a pan. Then oil is poured into it and finely chopped onions are added. All mix and salt to taste, fry for about 5 minutes. When the onion becomes golden, and the mushrooms are slightly fried, send the flour there and mix the contents thoroughly. Leave for another minute in the pan, and then spread the mixture into a baking dish.

Honey mushrooms are poured with cream and smeared with sour cream. Everything is topped with cheese. The last stage of preparation is baking in the oven, heated to 220 degrees. After 15 minutes, a golden crust forms, which means that the dish is ready.

Soup with mushrooms

This dish is easy to prepare. The main thing is to defrost the mushrooms first.

Pour water into a small saucepan, salt and bring to a boil. Then mushrooms are sent there and covered with a lid. The soup is boiled over low heat, constantly removing the foam. If desired, you can add peppercorns and bay leaf.

Carrots and onions are chopped and stewed a little in vegetable oil for about 10 minutes. During this time, the potatoes are peeled, cut into small cubes and thrown into the pan along with the roast. Remove the soup after 15 minutes.

Frozen mushrooms in sour cream

An interesting quick dish that will surprise guests and delight the family.

You will need:

400 g mushrooms;
1 onion;
1 stack sour cream;
1 st. l. vegetable oil.

A frying pan with thick walls is preheated well and mushrooms are fried in it until the liquid evaporates. The onion is sent there, mixed and cooked for about 5 minutes over medium heat. The mixture is poured with sour cream and brought to a boil. At the end, seasonings with herbs are added, everything is mixed again and after a couple of minutes removed from heat.

Ragout from mushrooms

Mushrooms are boiled for a couple of minutes, and then cut into large pieces. The onion is chopped and fried in hot oil until golden brown. Then mushrooms are sent to the pan and fried for about 3 minutes.

2 tbsp. l. tomato paste is dissolved in 400 g of water and 1 tbsp is added to it. l. vinegar and sugar.

Roasted mushrooms, chopped bell peppers are sent to the baking dish and everything is sprinkled again with honey mushrooms. Tomato sauce is poured on top, the mixture is salted and peppered.

In an oven preheated to 200 degrees, send a form covered with a lid and cook for 40 minutes.

As you can see, housewives can cook a lot of dishes from frozen mushrooms. The main thing is to show imagination. Before starting cooking, you should always remember that mushrooms require good processing. Consideration should also be given to serving meals to children. It can become heavy on their stomach.

Frozen mushrooms make healthy and nutritious dishes that will delight the whole family!

Forest mushrooms are one of the most delicious and healthy mushrooms, they have a lot of phosphorus, protein, calcium, and iron. From mushrooms you can cook a variety of nutritious dishes, they are suitable for pickling, freezing and salting. Fried mushrooms are a great dish for a family meal, simple and varied, because. mushrooms are combined with many vegetables, meat dishes. They are especially delicious with sour cream or cream sauce and herbs.

Forest mushrooms are one of the most delicious and healthy mushrooms, they have a lot of phosphorus, protein, calcium, iron

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

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

Frozen mushrooms are even easier to fry. Wash, boil and defrost them before frying should not be. Mushrooms spread on a well-heated frying pan, poured with oil. Fry them for a quarter of an hour over medium heat, without covering the container with a lid.

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

How to fry mushrooms (video)

How tasty and quick to cook fried mushrooms in a pan

One of the easiest ways to cook fragrant fried mushrooms is this:

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

It is best to eat them hot.

A simple recipe for fried mushrooms with onions

It is very easy to fry mushrooms with onions. For 600 grams of forest gifts, you need a couple of large onions. First, prepared mushrooms are laid out in a hot frying pan without oil. Do not cover the container with a lid, so excess moisture will evaporate faster. After that, oil is poured into the pan and chopped onions are laid out. It should take about a third of an hour to be ready. At the end, the mushrooms are salted and peppered, and sprinkled with herbs before serving.

Fried mushrooms in a pan

Recipe for fried mushrooms with garlic and mayonnaise

This dish can even claim as a worthy decoration for a festive feast. It can be considered as a separate dish, it also goes well with meat and potatoes. For a kilogram of fresh mushrooms, you need a large onion, several cloves of garlic, a glass of mayonnaise, oil, red and black peppers, greens.

Cooking sequence:

Mushrooms are boiled with the addition of a small amount of citric acid.
Allow excess liquid to drain.
Fry for a little less than half an hour over medium heat.
Add chopped onion and continue the process for a few more minutes.
Then add chopped garlic, salt and pepper.
Lastly, pour in mayonnaise and simmer the workpiece over low heat for a quarter of an hour.
Served with chopped parsley and dill.

Fried mushrooms with sour cream

Appetizing fried mushrooms with cream

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

Technological sequence:

Mushrooms are boiled for a quarter of an hour.
Onions are fried until golden brown.
Add mushrooms to it and continue the process for ten minutes.
Pour half the cream, pepper and salt and keep under the lid on the smallest fire for ten minutes. Otherwise, the cream will separate.
Pour the grated cheese, pour in the remaining cream, hold in the same mode for another ten minutes.

Fried mushrooms

You can cook another variation of the previous recipe:

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

How much to fry mushrooms (video)

Option with frozen mushrooms: a pound of potatoes, the same amount of forest mushrooms, an onion head. Cooking technology:

Fry chopped onion until golden brown.
Put frozen mushrooms to it and fry for five minutes.
After that, pour out the potatoes cut into strips, salt, pepper and fry for a third of an hour until golden brown.
For each serving of the finished dish you need a spoonful of sour cream.

Technological features of frying raw mushrooms:

Cut large hats in half, remove the legs, leaving a couple of centimeters at the base.
Boil mushrooms (half a kilogram) in salted water for ten minutes.
Let them drain.
Fry the onion with 50 grams of chopped bacon in an open container.
Add mushrooms and chopped potatoes, fry for ten minutes until golden brown, salt and pepper before finishing.

You can fry the potatoes separately from the mushrooms, and then add it to them. After that, keep the dish under the lid for five minutes.

Hearty dish of fried mushrooms, potatoes and onions

Recipe for an appetizer with fried mushrooms for the winter

For winter harvesting from fried mushrooms, a glass of vegetable oil is needed per kilogram of forest gifts. The procurement process consists of the following steps:

Prepared mushrooms are boiled for ten minutes, let them drain.
Mushrooms cut in half are folded into a pan with heated oil and stewed under the lid for half an hour.
Then you should open the pan and continue to fry the mushrooms until the moisture has completely evaporated, at the end of the process you should salt them.
Ready mushrooms are put in sterile jars and poured with hot oil up to the very neck.
If there is not enough oil, then you should heat up an additional amount of it.
Banks are corked with nylon lids and stored in the refrigerator for up to six months.

Alternatively, you can make a blank with fried onions at the rate of a large onion per kilogram of mushrooms. Vegetables go through the same frying stages as mushrooms.

How to cook mushrooms (video)

These are not all recipes for fried mushrooms. But in order not to spoil the pleasure of a delicious dish, you need to be able to distinguish edible mushrooms from their poisonous counterparts. Young edible varieties have a spherical cap, while adults are almost flat with a small tubercle in the middle. It is dirty brown or yellowish in color, and in young individuals it is also scaly. The plates fit snugly to the leg, at first they are light, and then turn yellow. The stem of the mushrooms is long, thin, slightly thickened towards the bottom, there is a white ring on the upper part. In adult specimens, it is rough and fibrous in taste, completely unsuitable for food.

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

Kinds

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

Lugovoi

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

They have the smallest hat among mushrooms, the size of which is from 3 to 7 centimeters. At a young age, the cap is bell-shaped, and then becomes flat and has a small tubercle in the center. The color is light brown, like a dense leg. Flesh with a slightly yellowish tint.

Meadow mushroom has an excellent taste and excellent aroma, reminiscent of almonds. It is best added to soups, fried, marinated and dried. Often they can grow right at home.

Spring

A very common type of mushrooms, the edibility and existence of which even not every mushroom picker knows. 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 ocher legs. This suggests that the mushroom is edible. There are species similar to it, but inedible. These smell like sauerkraut, and the leg is pubescent.

summer

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

Summer mushrooms are category 4 mushrooms. They can be dried, salted, pickled, 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 pick up the moment for their collection. The fact is that mushrooms quickly appear 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, and a tubercle in the center is not uncommon. There are fibrous scales, the color is yellow-brown or gray-brown. Over time, the scales disappear. The pulp is white, has a very pleasant aroma of mushrooms.

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

Winter

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

Prefers poplar, willow, but is found on other hardwood trees. Winter mushrooms grow only in autumn, they can survive even under snow cover, but only if the winter is not severe.

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

false honey agaric

Going to collect mushrooms, it is very important to find out about the existence of false mushrooms. They are called sulphur-yellow, as well as brick-red false foam. Their distinguishing feature is the color of the powder with spores. The grey-yellow powder has a greenish tinge, and the brick-red powder is completely purple. For comparison, this substance in autumn and summer honey agaric is white and brown (brown), respectively.

Often, mushrooms that are edible and dangerous to humans grow together, in the same area. Here it is better to focus on the color. The fact is that poisonous false honeysuckles are trying to become noticeable to others, and therefore the color is saturated, pronounced, bright. But edible mushrooms do their best not to be found.

How to choose

Whether you go to the forest for mushrooms or just buy mushrooms in the market, you should definitely know the main nuances of their choice:

Safe mushrooms have a muted color, while poisonous ones are always bright;
Scales must be present on the hats;
Examine the pulp. A good mushroom has white flesh, while dangerous false mushrooms have yellow flesh;
Also look at the legs. You only need those mushrooms on which the so-called cuff ring is present.

Nutritional value and calories

Like all mushrooms, mushrooms are a low-calorie product. For 100 grams again account for:

Chemical composition

Having determined the chemical composition, it is possible to find out how useful the fungus is, what it can be used for and in what cases it can act as a medicine or prophylactic. In honey mushrooms, the main substances useful for humans are:

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

Beneficial features

To begin with, we will determine not only the culinary, but also the healing potential of these mushrooms. Studying mushrooms, doctors discovered in them a rather extensive list of useful properties. Among the main ones are:

Have a laxative effect;
Detrimental to various kinds of bacteria;
Strengthen the body;
Have an antitumor effect;
Increase immunity;
Improve performance;
Reduce pressure;
Normalize metabolism;
Beneficial effect on the thyroid gland;
Struggling with intestinal infections, purulent skin diseases, constipation;
Improve the work of the heart;
Beneficial for diabetes
Soothe, restore nerves;
Useful in the prevention of malignant tumors;
Eliminate stomach problems;
Promote high-quality blood formation;
Stimulate the normalization of blood circulation;
Resist viruses, relieve inflammation;
affect the improvement of memory;
Remove bad 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 fungus. But already today we can talk about mushrooms not only as a tasty, but also incredibly useful mushroom for human health.

For information on how to distinguish a false honey agaric from a real one, see the following video.

Harm and contraindications

As such, there is no harm from these mushrooms. The main thing is not to abuse and choose only high-quality, edible specimens. As for contraindications, there are only two of them:

Mushrooms should not be used for serious diseases of the intestines and stomach;
It is not recommended to give them to children under the age of 7 years.

How to cook

Honey mushrooms are magnificent mushrooms in terms of cooking. They make excellent soups, they are excellently dried, added to stews, main dishes, casseroles and so on.

But, perhaps, mushrooms show their taste qualities most fully when salting, pickling and canning.

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

Fresh

It will not be superfluous to find out what is useful in a fresh honey agaric.

For a long time, these mushrooms have been used in medicine, because they have the properties of a strong and natural antibiotic. In addition, fresh mushrooms have antiviral and anti-cancer effects.

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

Particular attention should be paid to mushrooms for those who are struggling with excess weight. Mushrooms have 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 again you get only 22 calories out of 100 grams.

Thiamine is an important and rare component in nature that is part of fresh honey agarics. It helps to restore the reproductive function of a person and normalize the work of the nervous system. It should be noted such useful elements as phosphorus, potassium and iodine.

Pickled

We will tell you about two very popular pickling methods. The first is fast, the second involves harvesting mushrooms for the winter.

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

How to boil

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

During the cooking process, remove the foam, and carefully follow this. It is generated several times.

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

Quick Pickling

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

Boil the mushrooms by placing them in boiling water. You already know the subtleties of cooking. Place them in a sterilized jar. Strain the resulting mushroom broth, add the indicated amount of salt and other spices. If desired, you can add sugar, in a similar amount with salt. When the broth boils, turn off the heat, add vinegar and pour jars with marinade. Close covers. Ready!

Marinating for the winter

We note right away that the amount of vinegar is indicated in the recipe 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 leaves of laurel;
1 tbsp granulated sugar;
salt and vinegar - 2 tbsp each

The cooking process is:

Boil the mushrooms according to the recipe. Take a clean saucepan, pour the resulting second broth into it, cut the garlic into slices and place all the indicated spices. Boil the resulting mixture for 10 minutes after boiling, turn off the heat and add vinegar. Wait until the marinade cools down by itself at room temperature, do not artificially cool it. If desired, add aromatic spices to give the mushrooms a richer flavor. Just put them in a saucepan when boiling the marinade, and do not put them in jars. This will allow the mushrooms not to deteriorate during long-term storage. Fill jars with mushrooms with marinade, close the lids. Ready.

fried

If you fry 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 welding and frozen mushrooms.

Without cooking. Rinse the mushrooms properly, fry over low heat for 20 minutes. There is no need to cover the pan with a lid. Readiness is easy to determine by the characteristic light shooting.

With welding. You need to take salted water, boil mushrooms in it for 10 minutes, and then drain the water. After that, put the mushrooms in the pan. Cook on medium heat for 10 minutes, stirring occasionally.

Frozen. If you have frozen mushrooms, you do not need to boil them. Frying takes 15 minutes over medium heat, also without a lid, so that excess moisture can escape.

The recipe may vary. So, mushrooms are tasty when fried with potatoes, vegetables, 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 canned mushrooms. It is not difficult to make them, but you can enjoy their excellent taste for a very long time.

Of the ingredients you will need:

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

These ingredients are designed to preserve 5 kilograms of mushrooms.

The cooking process is as follows:

Peel, rinse the mushrooms, put in a large saucepan, cover with cold water and add salt to your liking;
Put on fire, bring to a boil and boil for 20 minutes;
Set aside 2 cups of the resulting broth, the rest can be poured;
Add leaves, dill, pepper, garlic to the mushrooms, which before that it is desirable to cut into plates. Also add oil and pour in the reserved broth;
Sterilize 0.5 liter jars, spread mushrooms over them and sterilize for 20 minutes;
Close with preservation lids or with screws.

boiled

Just remember that fresh 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 tender. If you took frozen mushrooms, then cook for 20 minutes over low heat.

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

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

With an insufficient degree of cooking, mushrooms cause indigestion.

Salty

You can use one of two methods for preparing salted mushrooms. It is cold and therefore hot.

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;
Lavrushka - 2 leaves;
2 tbsp rock salt.

hot way

Peel, rinse the mushrooms, remove the legs if they are large mushrooms. Divide the hats into two parts. Cook small ones whole;
Boil them by salting the water, drain the first broth;
Peel the garlic, cut into 2 parts, onion in half rings, and finely chop the dill;
Add these vegetables, herbs, as well as spices and parsley to boiled mushrooms, sprinkle with salt, mix;
Set oppression on the pan and leave it in this form for 5 days;
Transfer the finished mushrooms to the banks, store in a cold place.

cold way

Put all the spices on the bottom of the selected container, place the mushrooms on top and add salt, evenly sprinkling mushrooms;
Place oppression on top and keep it like that for 45 days;
If mold appears, don't worry. It is enough just to wash the oppression occasionally;
Place the finished mushrooms in jars. Store in a cool and dry place.

frozen

Sort the collected or purchased mushrooms. You will need young, fresh and dense mushrooms. They do not need to be washed, as they should be dry when frozen.

It is not necessary to blanch mushrooms, like many other mushrooms, before freezing. Otherwise, they are deformed during subsequent cooking, lose their shape.

If you have a certain fear about freezing fresh mushrooms, you can weld them by adding a little salt to the water. But then be sure to transfer the mushrooms to a colander after cooking, let all the excess liquid drain. Then place on a dry towel to soak up the moisture. Only then can it be frozen.

It is advisable to take a large plastic pallet, 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. So you can freeze a large amount and place it in the same packages.

Packing also needs to be correct. Use multiple sachets. One such bag of frozen mushrooms should be enough for you to cook one dish. That is, defrost all the mushrooms in order to take half from there, and the second half should not be frozen again. From repeated freezing, the mushrooms will deteriorate and will be unsuitable for further use.

To learn about the benefits and harms of mushrooms, watch the video.

If you plan to dry mushrooms, you do not need to wash them. Just dry clean thoroughly.

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 itself gradually destroys.

Going to collect mushrooms, take only a basket with you. You can't put them in a bag. They get wet, turn into something unsightly.

Industrial cultivation has been established only with autumn and winter mushrooms.

Mushrooms should be processed immediately after harvest.

Mushrooms can be stored in the freezer for a year.

The legs of mushrooms contain a large amount of fiber, and therefore do not rush to throw them away.

Young and small mushrooms are ideal for salting.

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