Honey mushrooms cooking. Preparation of first and second courses from honey mushrooms. How to cook pickled mushrooms

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

Honey mushrooms, especially the autumn variety, contain a lot of 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 honey mushrooms an exceptionally valuable product. These fruiting bodies have remarkable taste qualities.

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

How to properly prepare fresh honey mushrooms for frying?

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

How to process honey mushrooms after collection and prepare them for frying? First, they need to be thoroughly cleaned of forest debris: remnants of grass, leaves, pine needles and soil. You only need to rinse honey mushrooms if you will not freeze them fresh or dry them. The washing process can be carried out in standing water, for example, in a bucket, or you can put the mushrooms in batches in a colander and wash them under the tap with cold water. Be sure to distribute the fruiting bodies by size: It is better to marinate small honey mushrooms, put large ones for pickling or caviar, or you can simply fry them.

How to prepare honey mushrooms for frying so as not to spoil the taste of the dish in the future? A mandatory procedure is to cut off the lower part of the mushroom stem. 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 stem, and some cut them off completely, because they have some rigidity. However, do not throw away the legs under any circumstances: they are used to prepare amazingly tasty mushroom caviar. Only after going through the entire cleansing process and knowing how to properly prepare honey mushrooms for frying can you proceed with confidence.

How can you prepare honey mushrooms for frying for the winter?

After picking, mushrooms are prepared for the winter different ways. How can you prepare honey mushrooms for the winter for frying by freezing them fresh? In this case, as mentioned above, it is not recommended to wash honey mushrooms, much less soak them for a long time in water. When they come into contact with water, lamellar mushrooms absorb it and swell. Then, when frozen fresh, their aesthetic appearance deteriorates, and with further frying, they lose their taste and “fall apart.” To prepare fresh honey mushrooms for the winter in frozen form, you need to clean them of dirt, cut off part of the stem and wipe each mushroom cap with a damp kitchen sponge. Then place in food containers or put in plastic bags and place in the freezer.

Novice housewives are also interested in autumn honey mushrooms: how to prepare these fruiting 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 cold water tap. Give the mushrooms time to drain and place them on a kitchen towel to dry. Only then can you begin the frying process.

Sometimes some types of mushrooms can and even need to be soaked. This applies to overgrown autumn mushrooms and mushrooms large sizes. How to prepare honey mushrooms for frying in this case? Before the process itself, it is recommended to soak overgrown fruiting bodies 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 soil 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 honey mushrooms for frying?

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

Knowing how to properly boil honey mushrooms for frying, you will do everything to ensure that your dish tastes amazing and does not lose its nutritional properties. After the process of boiling and draining in a colander, honey mushrooms should be placed on paper towels to dry. If honey 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 properly boil honey mushrooms for frying

How to boil honey mushrooms for frying and then freeze them? In this case, after boiling the mushrooms in salted water (20 minutes), dry them for a long time on a kitchen towel so that there is no excess liquid when frozen. Honey mushrooms are transferred several times 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 onto a plastic tray in 1 layer and proceed to freezing.

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

Hi all! Here it is mine favorite time It's late autumn and my favorite mushrooms have finally come out - honey mushrooms. Autumn has been strange, and not only winter honey mushrooms are climbing, but also early ones - modest, on a thin stalk and with a barely brown cap. There are still few honey mushrooms, and there are a lot of mushroom pickers who miss mushroom hunting, so the hunt on Saturday was not very summer, but there was enough “to eat.” Today's simple recipe is about how to cook honey mushrooms.

If there are too many mushrooms, you can safely freeze the boiled mushrooms directly with the broth, and then cook a delicious mushroom soup. I freeze without broth, since I prefer to fry frozen mushrooms or add them to dumplings.
This is the “catch” we brought from the local clearing.

I sorted through this happiness for a whole hour and a half, since there were a lot of very tiny honey mushrooms. Let me remind all novice mushroom pickers once again that before preparing honey mushrooms, we must sort them out dry, clean them of leaves and stuck soil, and throw out wormy and dubious mushrooms.

Honey fungus is a lamellar mushroom. And if the kids have not yet opened their “skirts,” then the adult mushrooms have already managed to “grab” sand into their plates. Therefore, I knock on the cap of each large mushroom with a knife, and the sand easily falls out of the plates. Cooking honey mushrooms will take you no more than an hour. The stages of cleaning and cooking for pickled mushrooms are carried out in exactly the same way. If you decide to cook fried honey mushrooms, in any case you cannot avoid the boiling stage.

honey mushrooms simple recipe step by step with photos

Ingredients:

fresh honey mushrooms,
water,
salt,
dill,
Bay leaf,
allspice peas,
garlic,
bulb onions,
vegetable oil.

Cooking process:

After we have sorted the mushrooms, I wash them under running water. No soaking. It is better to immediately rinse them under the tap several times.

Fill the clean mushrooms with water, place on high heat and bring to a boil.

As soon as the mushrooms boil, drain the water, pour boiling water over the mushrooms and cook over medium heat for 40-50 minutes.

My mother-in-law never drains the first water, and the mushroom broth turns out very viscous. It's delicious, but sometimes it's soily. I don’t want to spoil the impression of the meal, so I sacrifice this broth.

Ten minutes before the mushrooms are ready, throw into a saucepan a bay leaf, allspice, an umbrella of dill (how I love it for the wonderful aroma it gives to any dish) and a head onions.

Now let’s let our mushrooms cool, drain the broth, add finely chopped garlic, herbs and pour sunflower oil over the boiled mushrooms.

Bon appetit!

Ekaterina Apatonova told how and how much to cook fresh honey mushrooms, recipe and photo by the author.

No less a delicious product for mushroom pickers than White mushroom, are honey 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 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 required amount mushrooms, you should also know how to process them. Marinated honey mushrooms are very tasty. They can be added to various vegetable salads, or you can simply eat it 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. Washed and sorted, they need to be filled clean water and keep in it for about two hours. This procedure must be completed at least three times, changing the water every 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. For this purpose in cold water dissolve salt, sugar, add spices (everything except garlic), vinegar and bring to a 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

Simple Lenten dish You can literally prepare it in 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. Fast and delicious salad 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 them to the broth vegetable stew. 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 gastrointestinal tract, dilates blood vessels, improves brain function, 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 products based on mushrooms, prepare them for the winter for salads or use them as independent snacks.

Honey mushrooms need to be cooked for as long as possible. After boiling, cook honey mushrooms until foam forms (5 minutes). Then change the water for honey mushrooms and cook in new water from to.
Cook honey mushrooms in a multicooker using the “Steam” mode.
Before frying, cook honey mushrooms for 20 minutes. Cook frozen honey mushrooms for 10 minutes after boiling, without defrosting.

How to cook honey mushrooms

You will need: honey mushrooms, water, salt, spices

How to clean honey mushrooms
1. Carefully cut off the damaged, rotten areas and the base of the leg with a knife. Throw away crumpled and spoiled honey mushrooms.
2. Using a dry soft brush (you can use a toothbrush), clean the stem from any remaining debris and remove the film under the cap.
3. There may be debris on the mushrooms or under the film of the cap, which can be easily removed by washing the mushrooms with water or using a knife.
4. Rinse honey mushrooms thoroughly in cold water and, if necessary, chop into strips.

How to cook honey mushrooms
1. Prepare honey mushrooms no more than two days after collection.
2. For cooking honey mushrooms, prepare enamel dishes, without chips.
3. Pour water into a saucepan, add salt (1 tablespoon per 2 liters of water) and put on fire.
4. After boiling, place the washed honey mushrooms into the water.

5. Cook honey mushrooms for 30 minutes after boiling, skimming off the foam; if honey mushrooms are then supposed to be fried, then 10 minutes. If you have doubts about the quality of the mushrooms, change the water after 5 minutes of cooking.
6. The finished honey mushrooms should settle to the bottom of the pan.
7. Place the honey mushrooms in a colander and let the broth drain into the pan: it can then be used in soups or gravies.
8. Cool the honey mushrooms and use them in cooking.

How to cook frozen mushrooms

Frozen store-bought and home-frozen honey mushrooms do not need to be cooked before frying.
1. Do not defrost frozen mushrooms before cooking.
2. Place the mushrooms in a saucepan and add a small amount of water (so that it barely covers the mushrooms).
3. Add salt to the water (for every kilogram of mushrooms, 1 tablespoon of salt).
4. Place the pan on the fire and cook for 20 minutes after boiling, skimming off the foam.
5. Strain the mushroom broth, use the mushrooms for frying, and use the broth for broth or mushroom sauce.

How to salt honey mushrooms?

Pickling products
Honey mushrooms - 1 kilogram
Garlic - 1 bulb
Onions - 1 head
Dill - 1 bunch
Salt - 2 tablespoons
Ground black pepper - 10 pieces
Bay leaf - 2 leaves

A simple recipe for hot pickling honey mushrooms
Clean and wash the honey mushrooms thoroughly. If you are preparing large honey mushrooms, separate the caps from the stems and thinly cut the stems and caps in half. Small mushrooms should be left as they are. Boil honey mushrooms in salted water, drain the water. Peel and cut the garlic in half, chop the onion into half rings, chop the dill. Add peeled garlic, onion, dill, bay leaf and spices to the boiled honey mushrooms. For 1.5 kg. 2.5-3 tablespoons of salt is enough - stir. Everything should be placed in a container under pressure and left for 4-5 days. Then transfer to jars and store the product in the refrigerator.

A complex recipe for hot pickling honey mushrooms
Place boiled honey mushrooms in pre-prepared brine and cook for 10 minutes, then pasteurize in jars for 10 minutes.

A complex recipe for cold pickling honey mushrooms
Place spices and mushrooms on the bottom of the container and sprinkle salt on top. Place pressure on top and hold for a month and a half. If mold appears, remove it and wash it periodically. Then put the salted mushrooms into jars and store them in a cool, dry place.

Fkusnofacts

- If the mushrooms are intended to be dried after cleaning, then rinsing with water is not necessary. A good quality dry cleaning is sufficient.

It is better to collect honey mushrooms in a basket; in a bag they quickly get wet and lose their shape.

Only an experienced mushroom picker can distinguish false honey mushrooms from edible ones, and they can grow on the same stump as real ones. That is why honey mushrooms grown industrially are the safest for consumption.

Not only “autumn” honey mushrooms, but also “winter” ones (enokitake) are grown industrially. These mushrooms are grown indoors on bags of sawdust from hardwood trees. You can find Chinese enokitake in stores, similar to sprouted wheat. In terms of quality, they are not inferior to honey mushrooms with caps.

The legs of mushrooms contain a large amount of fiber, which is necessary for proper digestion. These mushrooms contain flamulin, which counteracts the appearance of such cancer like sarcoma.

Honey mushrooms brought home must be processed immediately, as they quickly darken. Clean and dried honey mushrooms can be stored in freezer within one year.

Honey mushrooms are salted for 20 days.

Small young mushrooms are most suitable for pickling honey mushrooms.

Ready-made salted mushrooms are served, mixed with vegetable oil and chopped onion in half rings, as an appetizer.

If honey mushrooms lighten during pickling, you don’t need to do anything, this is normal.

In order to be safe from poisoning, you can boil the mushrooms in one water for 10 minutes, then change the water and finish cooking the mushrooms in it.

- When is the season again?
The honey mushroom season usually begins in mid-August, the season itself is in September, and ends by mid-October or at the end of October if October was warm and rainy. The rest of the time (excluding the snowy winter period) honey mushrooms grow, but in insignificant quantities.

Honey mushrooms before cooking definitely needs to be cleaned, clearing the ground, dark and damaged places.
- Calorie content boiled honey mushrooms - 17 kcal per 100 grams.

Honey mushrooms contain vitamins C (immunity), E (health cell membranes), nicotinic acid (normal redox processes), group B (tissue health, energy production).

What to cook with boiled honey mushrooms

1. How to cook soup with honey mushrooms

Products for honey mushroom soup
Half a kilo of honey mushrooms, 1 head of onion, 1 carrot, 4 medium potatoes, sour cream and salt to taste.
Price in season: 150 rub. (average for Moscow as of September 2017).

Honey mushroom soup recipe
Cook honey mushrooms in large quantities salted water, chop the onion, grate the carrots on a coarse grater. Fry the onions and carrots, peel and cut the potatoes into cubes. Place everything in the broth with boiled honey mushrooms, add salt and spices to taste. Cook until the potatoes are done (- minutes).

2. Salad with boiled honey mushrooms

Salad products
Fresh honey mushrooms - 250 grams
Potatoes - 250 grams
Tomatoes - 2 large or 3 medium
Vegetable (sunflower or olive) oil - 3 tablespoons
Chicken egg - 1 piece
Parsley and dill - 10 grams each
Pepper and salt - to taste

Preparing a salad with boiled honey mushrooms
1. Peel, wash, cut and cook honey mushrooms.
2. Boil potatoes in their skins, boil an egg.
3. Peel the potatoes and eggs, cut into slices.
4. Cut the tomatoes into small half-slices.
5. Mix the products in a salad bowl, add salt and pepper, and season with oil.
6. Chop the greens and sprinkle the salad with them.
Serve with pleasure! :-)

Autumn honey mushrooms are a very valuable, tasty and nutritious product. Many mushroom pickers know this very well, since they have to prepare a large mushroom harvest for the winter. Therefore, preparing autumn mushrooms as snacks takes them a lot of time. However, all efforts are lost against the background of the final result: opening a jar of canned mushrooms in winter and putting it on a festive or everyday table to give pleasure to loved ones and friends.

There are quite a lot of recipes for preparing autumn mushrooms. The most common and accessible processes at home are marinating, salting and frying. In addition, honey mushrooms are used to make hodgepodge and caviar. All options turn out tasty and aromatic if you follow simple recommendations. And in festive event When a delicious mushroom appetizer appears on the table, you will not regret wasting your time.

Note that for marinating you can choose one of two options: either cook the mushrooms cold or hot. Let us remind you that the cold method involves boiling the fruiting bodies separately without marinade. Hot marinating - boiling honey mushrooms directly in the marinade with the addition of spices and herbs.

The recipe for preparing pickled autumn mushrooms in a cold way only at first glance seems complicated, especially if the preparation has to be done by a novice housewife. The main point of the process is to prevent the proliferation of microorganisms in the finished product using heat treatment and acetic acid.

The marinade, which in this case is prepared separately and only then poured into the mushrooms, turns out transparent and light. However, the aroma is not as expressive as with hot marinating.

Honey mushrooms – 3 kg;
Water – 1 l;
Sugar – 2.5 tbsp. l.;
Salt – 2 tbsp. l. without top;
Vinegar 9% – 50 ml;
Garlic – 8 cloves;
Bay leaf – 5-8 pcs.;
Black peppercorns – 10 pcs.

Step-by-step instructions will show you how to deliciously cook pickled autumn mushrooms.

Peel the honey mushrooms, wash and boil for 20 minutes, removing the foam from the surface.
Place on a sieve and let drain completely.
Prepare the marinade: bring water to a boil, add salt and sugar until the crystals dissolve.
Chop the garlic cloves and add to the marinade, add peppercorns, bay leaves and let simmer for 3 minutes.
Pour in vinegar and let boil for 5 minutes.
Place boiled honey mushrooms in sterilized jars and pour hot marinade over them.
Cover with plastic lids, insulate with an old down jacket or blanket and let cool.
You can take it to the basement or leave it in the refrigerator.

Hot marinating of autumn mushrooms

With this method of preparing autumn honey mushrooms, the marinade has a more specific aroma. The filling itself turns out a little viscous and cloudy. However, this only gives the mushrooms their zest.

Only by following the recipe and without changing the proportions of vinegar and salt in the marinade, you can prepare an excellent winter snack.

Honey mushrooms – 2 kg;
Black and allspice pepper – 5 peas each;
Water – 1 l;
Bay leaf – 3 pcs.;
Vinegar – 2 tbsp. l.;
Salt – 1 tbsp. l.;
Sugar – 1.5 tbsp. l.;
Cloves – 3 buds.

To know how to properly prepare autumn mushrooms for pickling, we offer a step-by-step recipe.

We clean the honey mushrooms, cut off most of the stem and boil for 20-25 minutes.
Remove with a slotted spoon into another pan and add 1 liter of water.
Let it boil, add salt and sugar, stir.
Add all the other spices, including vinegar, and cook the honey mushrooms in the marinade for 20 minutes.
Distribute into sterilized jars along with the filling and close with plastic lids.
Let it cool, put it in the refrigerator or take it to the basement.

Recipe for preparing salted autumn honey mushrooms using the hot method

There are two options for pickling honey mushrooms - cold method and hot method. Both are popular, but the hot option is still considered more preferable. The recipe for preparing salted autumn mushrooms using a hot method is used to speed up the pickling of the mushroom harvest. After 8-10 days, such a snack from the “gifts of the forest” can be put on the table.

Honey mushrooms – 4 kg;
Salt – 250 g;
Currant, oak and cherry leaves;
Bay leaf – 10 pcs.;
Garlic – 10 cloves;
Black and white pepper – 10 peas each.

We offer a description step-by-step preparation autumn mushrooms and photos:

Boil the mushrooms in salted water until they begin to settle to the bottom (about 20-30 minutes).

Place in a colander to drain and then place on a kitchen towel to dry.

Place on the bottom of an enamel or wooden container clean leaves oak, currants and cherries, sprinkle with a thin layer of salt.

Place a layer of honey mushrooms on the salt, sprinkle with peppercorns, thin slices of garlic, salt and bay leaves. Lay out all the mushrooms and spices in layers, sprinkling each layer of fruiting bodies with salt. Cover with a large plate, cover with a clean cloth napkin and place the weight. After 2-3 days the mushrooms will end up in the brine. If there is not enough liquid, you need to add cold boiled water to the mushrooms.

After 10-15 days, honey mushrooms can be put into jars and closed with lids.

How to properly prepare autumn mushrooms for frying for the winter

There are many recipes for making fried autumn mushrooms. Some preparations are made for the winter, others can be eaten immediately. This version of fried honey mushrooms is universal and can be used as an independent dish, snack, side dish and preparation for the winter.

Onions are considered an excellent addition to fried mushrooms, which will enrich the dish with a stunning aroma. However, in order to make a tasty and healthy preparation for the winter, you need to know how to properly prepare autumn mushrooms for frying.

Honey mushrooms – 2 kg;
Onion – 700 g;
Salt - to taste;
Vegetable oil – 100 ml.

Honey mushrooms must undergo preliminary cleaning: cut off the lower part of the stem, remove all forest debris from the caps, rinse and only then boil.
Boil honey mushrooms in salted water for 20-25 minutes and drain in a colander.
Heat a frying pan, pour oil and add honey mushrooms.
Fry for 20 minutes until golden brown.
Peel the onion, cut into half rings and add to honey mushrooms, stir.
Fry over low heat for 15 minutes, add salt to taste.
Place in sterilized glass jars and close with tight lids.
Cooked mushrooms can be eaten even hot, or after cooling they can be placed in the refrigerator.

How to cook fried autumn mushrooms: a recipe for cooking mushrooms

This recipe is not suitable for preparing for the winter, but eating it hot is simply a pleasure! Adding sour cream makes mushroom dish aromatic, tender, with a rich creamy taste. How to prepare forest autumn mushrooms to surprise your loved ones?

Honey mushrooms – 1 kg;
Onion – 3 pcs.;
Refined oil – 70 ml;
Sour cream – 10 ml;
Ground black pepper – 1 tsp;
Salt - to taste.

According to step by step instructions you will learn how to cook fried autumn mushrooms with sour cream.

Cleaned honey mushrooms are boiled in water for 20 minutes and allowed to drain on a sieve.
Place in a heated frying pan with oil and fry for 15-20 minutes over medium heat.
Cut the onion into thin slices, add to the mushrooms, mix and continue to fry for 15 minutes over low heat.
Salt to taste, add pepper, stir and pour in sour cream.
Mix thoroughly, cover with a lid and simmer over low heat for 15 minutes, stirring constantly so as not to burn.
When serving (optional), you can garnish with chopped herbs.

How to prepare hodgepodge from autumn forest mushrooms

The autumn mushroom honey fungus is suitable for making solyanka. This type is especially suitable for this dish due to its flavor properties. Moreover, such a delicious mushroom hodgepodge will decorate any dinner for the whole family.

Honey mushrooms – 700 g;
Cabbage – 500 g;
Onion – 2 pcs.;
Carrots – 1 pc.;
Salt – 2 tsp;
Vegetable oil;
Saffron – a pinch (optional).

How to prepare autumn mushroom honey fungus for this delicious dish How's the solyanka?

Clean and boil the honey mushrooms for 20 minutes, place in a colander to drain.
Remove the top leaves from the cabbage and chop it finely.
Place in a saucepan, add 1 liter of water and vegetable oil, salt and mix.
Place on the fire and simmer for 5-8 minutes, then remove from the stove.
Grate the peeled carrots on a coarse grater and cut the onion into cubes. Place in a frying pan and fry in vegetable oil for 10 minutes.
Add to the cabbage, mix well and let it brew.
Fry the mushrooms in a small amount of oil for 10-15 minutes.
Pour into the cabbage, turn on low heat, cover with a lid and simmer for 20 minutes.
Let the hodgepodge stand for 10 minutes, pour into portioned plates and serve.

How to prepare caviar from fresh autumn mushrooms

There is another option for preparing fresh autumn mushrooms - caviar. Since mushrooms are not inferior in calorie content to meat, caviar prepared according to this recipe will appeal to vegetarians, fasting people, and even gourmets.

Honey mushrooms – 2 kg;
Onion – 500 g;
Carrots – 500 g;
Vegetable oil – 200 ml;
Salt and ground black pepper - to taste.

Step-by-step instructions will show you how to properly prepare caviar from autumn mushrooms.

Honey mushrooms boiled in salted water are thrown onto a sieve and left to drain.
Carrots and onions are peeled, washed and chopped in any way.
Fry in vegetable oil until tender and grind in a meat grinder.
Mushrooms are fried until golden brown, chopped using a meat grinder and combined with vegetables.
Stir, salt, pepper and fry together for another 10 minutes.

When serving, the dish can be sprinkled with chopped herbs. If you want to seal the caviar for the winter, then when stewing in the last minutes, add 2 tbsp. l. vinegar. Distribute into jars, close with tight lids, let cool and refrigerate.