How to prepare honey mushrooms so that a child can eat them. What to cook from honey mushrooms - step-by-step recipes for mushroom soup, salads, fried honey mushroom dishes and potatoes. Fried mushrooms with potatoes

Honey mushrooms are the most common of the forest mushrooms, also because they grow in groups and not one at a time. They are easy to collect, they are presented in regions with different climates, they contain the substance flammulin, which prevents sarcoma, a large amount of B vitamins, vitamin E, PP, ascorbic acid, the legs contain a lot of fiber, which is useful for digestion, so honey mushrooms are very popular among people and are an ingredient in many dishes. These mushrooms can be used to prepare soups, main courses, and snacks. They are also suitable for pickling and salting. Despite such great popularity, the question of how to properly clean and prepare honey mushrooms is very relevant.

It is better to collect honey mushrooms in a basket, since in a bag they can quickly get wet, losing their shape. When collecting, you must be able to distinguish them from false mushrooms: true mushrooms always have a ring or skirt on the upper part of the stem. This is a remnant of the covering protecting the fruiting body of the young mushroom. False mushrooms can grow on the same stump as real ones, and they are very easy to confuse. Sometimes only experienced mushroom pickers can correctly distinguish them. False honey mushrooms are either inedible or generally poisonous. This is why commercially grown mushrooms are considered the safest. Well, for those who go for the mushroom harvest on their own, an immutable rule should always apply: if you’re not sure, don’t pick it.

Cleaning mushrooms: why and how?

Collected fresh honey mushrooms tend to darken quickly, so they must be processed immediately upon bringing them home. Peeled, dried mushrooms can be stored in the freezer for a year. Before processing begins, the harvested crop must be sorted. Old, wrinkled, rotten, or eaten by worms or insects specimens must be mercilessly removed and cannot be cooked. If only the stem is affected, you can throw it away, leaving the cap. You also need to remove stuck debris - blades of grass, leaves, twigs.

The question often arises: why clean honey mushrooms, because due to their small size it is very troublesome. The fact is that even edible mushrooms may have damaged areas that need to be disposed of. In addition, small bugs can often be found under the cap. This does not indicate spoilage of the mushroom; they can be easily removed.

Before direct processing, you need to decide whether the honey mushrooms will be dried or not. The cleaning method depends on this. If you plan to dry them, it will be enough to cut off the damaged areas with a knife. It is also recommended to cut off the lower half of the leg, even if it is good, since the legs of honey mushrooms can be rather hard. Next, use a dry toothbrush with hard bristles to remove the film under the cap. If insects are observed, they can be easily removed with a knife. When processing mushrooms before drying, no water is used.

If you plan to cook honey mushrooms fresh or they are intended for pickling, then before directly cleaning it would be correct to soak them briefly in warm water. Soaking should not last more than an hour - mushrooms that are too saturated with moisture lose their taste. After soaking, you need to scrape off the film or skirt with a knife, rinse the mushrooms with water to get rid of insects under the cap. If the housewife is looking for a way to quickly clean honey mushrooms, then the skirt does not need to be removed; this will not affect the taste characteristics, and it will take less time to clean. Actually, this is the whole cleaning process - wild mushrooms do not require too careful processing.

How to cook honey mushrooms?

Now that the mushrooms have been cleaned, you can cook them. Before cooking, you need to make sure you have an enamel pan. The dishes must be free of chips. The water in the pan is brought to a boil, after which the mushrooms are placed there and cooked for 5 minutes. The resulting foam should be removed. Then you need to change the water, bring it to a boil again, and cook the mushrooms for half an hour. Boiled honey mushrooms settle to the bottom of the pan rather than remaining on the surface. After the mushrooms are cooked, they need to be placed in a colander to allow excess water to drain from them, and the water itself must be drained. Now you can prepare dishes. If the mushrooms are intended for frying, they still need to be pre-cooked. To protect against poisoning, before you start cooking, you need to additionally boil the honey mushrooms in salted water for 10 minutes, then pour out this water.

Dishes made from fresh mushrooms

You can make a wonderful mushroom soup from honey mushrooms. For this you will need one carrot, 1 onion and 4 medium-sized potatoes. Chop the onion, grate the carrots coarsely, and then fry everything and throw it into the mushroom broth along with diced potatoes. Add salt and seasonings to taste. This soup takes about 20 minutes to cook.

You can also make a salad from boiled mushrooms. To do this, honey mushrooms need to be cut, boiled potatoes in their skins, and prepared a boiled egg. Chop the peeled potatoes and eggs, add the tomato cut into half slices, mix everything, add salt, pepper, and season with oil. You can sprinkle fresh herbs on top.

Salted honey mushrooms

Honey mushrooms are delicious in any form - fresh, salted, pickled. In order to pickle mushrooms, you need to separate the caps from the stems and cut everything in half. If the mushrooms are very small, then you don’t have to chop them. Next, you need to peel and cut the garlic into halves, chop the onion into half rings, and chop the dill. Add all ingredients plus bay leaf with spices to the boiled mushrooms. Next, salt is added: about 2-2.5 tablespoons per kilogram of honey mushrooms will be enough. Everything is mixed and placed under pressure in a container for 5 days. Then the mushrooms should be transferred to a sterile jar and stored in the refrigerator. It takes 20 days.

There is a more complex way of salting. With it, spices and mushrooms are placed on the bottom of the vessel, sprinkled with salt on top and kept under pressure for a month and a half. The oppression must be washed periodically; if mold forms, it should be removed. After the specified time, the salted honey mushrooms are placed in jars and stored in a cool, dry place.

In Russian cuisine, honey mushrooms are considered one of the most popular. A variety of dishes are prepared using these mushrooms and stored for the long winter. Fresh honey mushrooms contain a lot of protein, beneficial enzymes and essential oils.

These fruiting bodies can be eaten in any form: fried, boiled, salted and pickled. They are used to prepare soups, julienne, and fillings for pizzas and pies. Cooked mushrooms are used as side dishes, appetizers or main dishes. In addition, they can be fried with literally all vegetables.

Mushrooms collected from the forest should be quickly and correctly processed, since their storage should not exceed 10-12 hours. In addition, every housewife needs to know how to prepare fresh honey mushrooms in order to protect themselves and their loved ones from poisoning.

After most of the stems have been cut off and all forest debris has been removed from the caps, they are washed in plenty of water. Pour into an enamel pan and boil for 20 minutes in salted water with the addition of citric acid so as not to darken. Place in a colander, allow excess liquid to drain, and begin frying. Knowing how to prepare fresh honey mushrooms for frying, you can safely begin this process.

How to cook fresh honey mushrooms: how to fry mushrooms with onions and bell peppers

We offer a simple and tasty dish - fried mushrooms with vegetables. Using a step-by-step recipe, you will know exactly how to prepare fresh honey mushrooms. The result is a great dish that will take a little more time than reading this recipe.

As noted, you can fry and cook fresh honey mushrooms with various vegetables.

We will choose the simplest ones - onions and peppers.

Honey mushrooms – 800 g;
Onion – 300 g;
Bell pepper – 300 g;
Vegetable oil – 150 ml;
Salt;
Ground black pepper – 1 tsp;
Dill and parsley – 1 bunch.

After boiling, the honey mushrooms are placed in a frying pan heated with oil. Fry until the liquid evaporates, and then until golden brown.
Peel the onion, cut into half rings and fry in oil in another frying pan until soft.
Add bell pepper cut into slices into the onion and fry everything together for 7-10 minutes over low heat.
Combine vegetables with mushrooms, add salt, pepper, mix and fry everything together for 10 minutes.
When serving, sprinkle with chopped dill and parsley. This dish will be an excellent side dish for potatoes or meat.

Such honey mushrooms can also be closed for the winter, but before that they are placed in jars and sterilized for 30 minutes. They roll it up, wrap it in a blanket and let it cool, then take it out to a cool room.

How to cook honey mushrooms with sour cream and garlic

How to properly prepare fresh honey mushrooms by stewing them with the addition of sour cream and garlic? We invite you to familiarize yourself in detail with the set of ingredients and step-by-step preparation.

Boiled honey mushrooms – 700 g;
Sour cream – 200 ml;
Garlic cloves – 7 pcs.;
Salt - to taste;
Vegetable oil – 50 ml;
Provençal herbs – ½ tsp;
Rosemary - a pinch.

Pre-boiled honey mushrooms must be dried with a paper towel so that there is not a lot of excess liquid.

Heat the oil in a frying pan and only then add the mushrooms.

Fry for 20 minutes over low heat until golden brown.

Peel the garlic cloves, chop into cubes and add to honey mushrooms.

Add salt to taste, add rosemary and Provençal herbs, stir, simmer for 5-7 minutes.

Pour in sour cream and simmer uncovered over low heat for 15 minutes, stirring frequently with a wooden spatula.

Serve to the table, arranging into portioned plates. If desired, you can garnish with basil or parsley leaves.

How to prepare fresh autumn mushrooms for the winter

Autumn types of honey mushrooms are best suited for pickling. How to prepare fresh autumn mushrooms using pickling? In this option, we will use the hot method, which will significantly increase the storage time of the workpiece.

Honey mushrooms – 2 kg;
Water – 700 ml;
Salt – 1.5 tbsp. l.;
Sugar – 2 tbsp. l.;
Vinegar (9%) – 4 tbsp. l.;
Vegetable oil – 100 ml;
Cloves – 4 buds;
Allspice and black peas - 3 pcs each;
Bay leaf – 2 pcs.

How to prepare fresh autumn mushrooms for the winter to make a delicious appetizer for the festive and everyday table?

It is no coincidence that the translation from Latin of the name of this cute “forest dweller” means “bracelet”. Having taken a liking to a rotten stump, the friendly mushroom “company” forms a ring shape, attracting the attention of mushroom pickers. When a basket with such a useful product ends up in our kitchen, we choose a delicious recipe that leaves no questions about how to prepare honey mushrooms quickly and appetizingly.

If we have a jar of canned honey mushrooms in our pantries, finding a use for them will not be difficult!

Required ingredients:

honey mushrooms - the desired amount.

For 2 liters of marinade you will need:

peppercorns (black and allspice) - 8 pcs.;
regular sugar - 120 g;
table vinegar (9%) - 240 ml;
clove buds - 6 pcs.;
laurel leaves - 2 pcs.;
table salt - 60 g

To obtain a tasty and healthy dish, we use only high-quality small-sized mushrooms (large ones are always old) with intact caps.

Cooking method:

We sort the honey mushrooms, selecting the best specimens, then clean them, freeing them from debris and other foreign matter, and rinse them thoroughly.
Place the mushrooms in a spacious saucepan, fill with drinking water, and boil for up to 40 minutes from the start of the boil. At the end of the process, the volume of the mushrooms will decrease by about 1/3. Based on this indicator, we focus on the number of jars that must first be brought into a sterile state. Don't forget to skim the foam from the liquid!
We take the mushrooms out of the bowl, rinse them thoroughly with literally ice water, and leave them in a colander so that all excess drops can drain. This is a mandatory procedure that should never be ignored!
Rinse the container, pour in bottled water, add all the components of the marinade, guided by the ratio of liquid, spices and spices presented in the recipe. Cook the mixture for up to a quarter of an hour.
Next, lower the mushrooms into the boiling mixture and cook in the marinade for 20 minutes.
We remove the honey mushrooms from the container, immediately place them in sterile jars, and fill them with the hot mixture along with the spices floating in the liquid.
Carefully close the jars, turn them over, wrap them well and leave them in this condition overnight.

In the morning we put the pickled mushrooms in the basement or refrigerator. When you have such an excellent appetizer on hand, you don’t need to think long about what to cook from pickled honey mushrooms. They are suitable for a wide variety of dishes!

How to deliciously fry frozen mushrooms

The season for picking fresh mushrooms has ended, and we are faced with the question of how to enjoy our favorite mushrooms. It's not difficult to arrange this.

Product List:

butter - 150 g;
onion - 4 pcs.;
frozen mushrooms - 1 kg;
salt, pepper

Preparation procedure:

No special techniques are required to obtain a delicious dish. We take out the package with the product from the refrigerator, put the honey mushrooms immediately in a frying pan with butter, and heat the composition in an open container.
When all the liquid has evaporated, fry the mushrooms, stirring occasionally, until golden brown. Season with salt and pepper. If desired, add fresh sour cream and lightly simmer the food.

So all the questions about how to prepare frozen honey mushrooms as an appetizing snack have been resolved. Be sure to sprinkle the portions with chopped herbs.

Fry with potatoes

When a huge frying pan appears on the table, in which fried mushrooms are appetizingly displayed, exuding incredible aromas, lunch turns into a real feast.

List of components:

oil (sunflower and butter);
potato tubers - 500 g;
onions - 2 heads;
fresh honey mushrooms - 1 kg;
homemade sour cream/cream - 300 g;
spices, herbs.

Sequence of preparing potatoes with honey mushrooms:

We wash the carefully processed mushrooms well and place them in a colander to drain the liquid.
Divide the peeled potatoes into thin slices or cut them into cubes.
Heat both types of oil in a frying pan, add mushrooms to it and cook over high heat until all the moisture has disappeared. Add chopped onion, add a little salt and fry until the caps and pieces of vegetables turn golden.
At this time, fry the potatoes in a separate bowl until tender. Many housewives do this in the same container as the mushrooms. However, take my word for it, the proposed method allows you to get the most delicious dish. Salt the tuber pieces at the end of the process.
Combine both ingredients, season with sour cream or cream, mix everything carefully, heat for another five minutes.

Sprinkle the fried honey mushrooms with chopped herbs and serve directly in the frying pan. Very tasty!

Mushroom soup with honey mushrooms

No matter how eloquently we convince our family of the benefits of eating liquid food, the best way to convince them is to prepare honey mushroom soup. You won’t have to persuade anyone, they’ll even ask for more!

Product set:

vegetable oil;
potatoes - 6 pcs.;
sweet carrots - 2 pcs.;
honey mushrooms - 500 g;
sifted flour - 60 g;
laurel leaves - 2 pcs.;
salt, herbs.

Cooking sequence:

We sort fresh mushrooms and select high-quality specimens. We wash them well, put them in a saucepan, and fill them with 1.5 liters of bottled water.
Boil the product for up to 10 minutes over medium heat from the start of the liquid boiling. Be sure to remove the foam.
Add peeled and cut into cubes potato tubers to the honey mushrooms, cook the products for another 8 minutes until the vegetables are soft.
At this time, chop the onion and carrots, sauté in oil until transparent, then add the flour.
Without stopping stirring, pour in a ladle of mushroom broth and bring the mixture until smooth.
Place the resulting sauce into the dish being prepared. Season it with salt, don’t forget to throw in the bay leaves. If desired, pepper the food. After 3 minutes we finish cooking.

When the soup with honey mushrooms has slightly infused, serve it to the table, garnishing the portions with chopped herbs.

Baked pies with mushrooms

Traditionally, Russian pastries filled with unique gifts of nature have always decorated the tables of our ancestors. Mushroom pies were a constant assortment of food both on weekdays and on holidays.

Required components:

butter - 50 g;
puff pastry - packaging;
fresh honey mushrooms - 500 g;
egg yolk;
onion - 1 pc.;
salt, herbs.

Cooking technology:

The day before cooking, move the frozen puff pastry to the bottom shelf of the refrigerator.
Fry the pre-processed mushrooms in oil until the water has completely evaporated, then add the chopped onion. Continue the process until the vegetable pieces become very soft. Transfer the mixture to a plate so that the filling cools completely - only in this state can it be used to form pies.
We take the dough out of the package, carefully unwrap it, and roll it out thinly. We roll out only from ourselves, pointing the rolling pin exclusively in one direction. This is the only way to avoid damaging the flaky texture of the baked goods.
We divide the layer into small circles, squares or other “shapes” according to our own preferences.
Place a spoonful of aromatic filling on each piece, pinch the edges of the dough, place the products on an oiled baking sheet.
Lubricate the workpieces with yolk, send them to the oven for 15 minutes, heated to 180 °C.

Place the rosy pies on a beautiful platter and enjoy the delicious hot pastries.

Delicious salad with ham

The marinades are good, the soup is great, and the pies are just great! But the salad with honey mushrooms cannot be ignored. This is the best appetizer to go with a strong drink at any feast!

All components of the dish:

potatoes - 400 g;
boiled eggs - 6 pcs.;
pickled honey mushrooms - 600 g;
green onion - 60 g;
fresh ham - 600 g;
salt, yogurt - to taste.

Process description:

Boil the tubers in their “uniforms,” cool, remove the skins, and cut into small, neat cubes.
Peel the cooled eggs and chop them in the same form.
Place the mushrooms in a colander, wait until all the liquid has drained, rinse, and blot with napkins.
Place the chopped eggs in a deep bowl, add a little salt, and pour over some yogurt.
Now we place the potato layer, we also treat it with an aromatic drink. Now we place the ham chopped into strips and chopped green onions.
We complete the “delicious” composition with pickled honey mushrooms.

Place the salad in the refrigerator. This dish not only amazes with its delicious appearance, but also delights with its unsurpassed taste!

Mushroom caviar from honey mushrooms for the winter with onions

What kind of breakfast or dinner will interest children and adult family members? It’s time to remember the delicious mushroom caviar, prepared with our own hands at home.

Product composition:

vegetable oil - 300 ml;
onions - 10 pcs.;
fresh honey mushrooms - 4 kg;
salt, pepper (freshly ground only).

Step-by-step preparation:

We carefully process the mushrooms and boil them in slightly salted drinking water. The process takes up to half an hour. Don't forget to remove the foam. Leave the prepared honey mushrooms in a colander.
Next, we grind the product in a home processor, using the largest grid so that the mushrooms can be felt in the finished snack.
Fry the chopped onion in a frying pan with oil until golden brown. It is in this state that the vegetables will provide the caviar with special juiciness.
Combine the mushroom and onion mixtures, add half a glass of water, simmer the resulting mass for 10 minutes with minimal heat.
We place the food in pre-prepared jars, leaving a little free space on top.
Cover the containers, sterilize for another 10 minutes, then roll up tightly. Store cooled products in a cool room.

Mushroom caviar from honey mushrooms is ready for the winter, so we serve it on the table or store it (I’m afraid for a very short time!) as a tasty and healthy preparation.

With beef in a slow cooker

When there is no time, but there is a great desire to quickly get a meat dish, we resort to the help of a miracle oven. She will cope with the task in a matter of minutes!

List of ingredients:

sunflower oil - 60 ml;
onion - 400 g;
mushrooms - 800 g;
honey mushrooms - 700 g;
beef - 1 kg;
laurel leaves - 2 pcs.;
bottled water - 600 ml;
garlic - according to preference;
salt, pepper, thyme and thyme, herbs.

Step-by-step preparation:

We clean the piece of meat from films and tendons, rinse it well, pat dry with paper towels, and cut into cubes.
Chop the honey mushrooms into small pieces.
Place both components of the dish in the bowl of an electrical appliance, pour in the lean fat. Turn on the “Frying” mode and cook uncovered, stirring the mixture periodically.
Fill the container with ruddy foods with drinking water, throw in thyme and bay leaves, garlic granules (powder), pepper, and dried dill.
Change the unit mode to “Extinguishing” and set the time to one hour.

The signal from the device will not only notify you of the end of the process, but will also serve as a call to the fact that it’s time to go to the table!

Korean carrots with mushrooms

Who would have thought just recently that such an original tandem as carrots performed in the Korean version and our honey mushrooms would almost become a hit on the traditional Russian table?

List of components:

vegetable oil;
chicken meat - 300 g;
hard cheese - 100 g;
honey mushrooms - 200 g;
Korean carrots - 300 g;
olives (preferably pitted) - 120 g;
mayonnaise - 200 g;
salt, pepper

Cooking method:

Boil boneless poultry in lightly salted water. Chop the cooled product into cubes.
Set some of the fragrant carrots aside and cut the rest into small pieces.
And we also share the cheese. We rub one portion finely, the other coarsely.
Fry the mushrooms in oil until golden brown.
Combine chicken meat and chopped carrots in a bowl. Add large shavings of cheese and honey mushrooms (we leave a few of the most attractive caps for decoration). Season the salad with mayonnaise sauce, salt and spices, mix everything.
We place the food on a platter and form the silhouette of a hedgehog. We cover the improvised “face” with small cheese shavings, depict the “back” with Korean carrots, and to imitate “needles” we cut olives, placing them on a bright vegetable composition.

Sprinkle chopped herbs around the “animal” and enjoy the created masterpiece!

Julienne from honey mushrooms

There is no need to introduce this dish, which is part of the delights of French cuisine. You just need to prepare the dish and enjoy the moment!

Product set:

vegetable oil;
boiled chicken fillet - 600 g;
onion - 2 heads;
honey mushrooms - 400 g;
hard cheese - 200 g;
garlic cloves - 2 pcs.;
pepper (preferably ground black);
homemade sour cream - 300 g.

Cooking process:

Boil the mushrooms in the familiar order, fry in oil with chopped onions until both components of the dish are golden brown.
Chop the cooled poultry meat and process it in a frying pan until each piece is golden brown.
We combine both resulting compositions, saute the products for another 5 minutes over low heat, then add chopped garlic, fresh sour cream, mix everything thoroughly.
Place the resulting mass in cocotte makers, sprinkle each portion with shavings of cheese, and place in the oven for 15 minutes (180°C).

We take out the appetizing dish when the white “curls” completely bloom, forming a delicate golden brown crust. A seductively delicious treat!

Chicken rolls stuffed with mushrooms

These unique poultry meat cutlets, decorated in an original way, are delicious on their own. If they also contain honey mushrooms, this is already “overkill”, since it is impossible to tear yourself away from such deliciousness!

Required ingredients:

vegetable oil;
minced chicken meat - 500 g;
egg;
fresh mushrooms - 400 g;
onions - 2 heads;
spices, seasonings.

Creating a dish:

Cut the peeled and washed mushrooms into small pieces and fry in oil until the liquid evaporates. Add the finely chopped onion and cook until the vegetable is soft and the mushrooms have a golden hue. At the end of the process, add a little salt and pepper to the mixture, sprinkle with chopped dill.
Add chopped onion to the minced meat, season with spices and beat in an egg, after which we make a batch of homogeneous and fairly viscous minced meat. We put it in the refrigerator for an hour.
We take out the meat product, select part of the composition (3 tablespoons), and form a flat cake. Place a little (up to 1 tsp) of mushroom filling in the middle. Roll up the roll and pat it carefully in your palms like a regular cutlet. In this way we use the remaining components of the dish.
Fry the pieces in a hot frying pan with oil, turning them over as they turn golden brown.

Serve rolls stuffed with mushrooms with your favorite side dish.

Salad with chicken and honey mushrooms

We moderate our appetites and include in our menu light and healthy snacks that make up a dietary diet.

To complete the recipe you will need:

chicken breast;
walnut crumbs - a glass;
mayonnaise sauce - up to 300 ml;
pickled honey mushrooms - 400 g;
hard-boiled eggs - 8 pcs.;
pomegranate seeds;
green onions - a bunch;
cheese (any hard type) - 300 g;
salt, basil.

Description of the cooking process:

Boil the poultry breast in slightly salted water until soft. Cut the cooled product into as thin slices as possible
We remove the eggs from the shell and grate them coarsely.
We remove honey mushrooms from the jar, immediately place them in a colander, rinse well, and combine with chopped onion feathers.
We prepare the salad. Place a layer of chicken on a serving platter. We treat it with a mesh of mayonnaise, then add nut crumbs, then grated eggs and pickled mushrooms. Layer each new row with sauce.
We finish the assembly with cheese shavings and basil leaves.

Many people believe that there is nothing valuable in pickled honey mushrooms other than an expressive “snack” taste. However, this is not true. Along with porcini mushrooms and champignons, which are more popular in our country, they are rich in valuable microelements and vitamins. They contain iron, zinc, calcium and phosphorus, vitamins B and PP, as well as valuable vitamin C, the volume of which is not inferior to blueberries. Eating honey mushrooms promotes proper hematopoiesis and improves the functioning of the thyroid gland. The calorie content of pickled honey mushrooms is attractive - it is only 18 Kcal per 100 grams of product.

Features of selection and preparation of mushrooms

Of course, you can buy already canned forest mushrooms and not have to worry, 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 cause a lot of harm to the body. How to preserve correctly? A correct and simple recipe for pickled mushrooms at home includes mushrooms with muted colors (poisonous ones are always bright), scales on the cap, and white flesh (false ones have yellow flesh). The mushrooms should have a ring-cuff on their legs.

Here are a few more nuances of preparing pickled honey mushrooms (quick recipes and for the winter).

First soak the mushrooms in salted water with citric acid. Salt will drive out all the worms if they remain in the legs, and citric acid will help maintain the natural color.
For pickled meadow mushrooms, recipes recommend removing the stem. This can be done incompletely, leaving 1-2 cm of its length at the cap. You can then make mushroom caviar from the legs themselves or simply fry them with onions.
Hats can be cut or left whole- depends on their size.
If you are preparing pickled honey mushrooms for the winter, the recipes do not recommend sealing the 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 should definitely be sterilized, especially if you plan to store the preserved food for several months.

Subtleties of pickling honey mushrooms

How many jars of 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 fit into a 1 liter jar ready-made.
Recommendations from culinary experts on how to pickle honey mushrooms include the use of not only fresh “individuals”. For example, frozen mushrooms are also perfect for quick-cooking pickled mushrooms. There is no need to defrost them before cooking.
The correct solution to the question of how to prepare pickled mushrooms would be a step-by-step approach to boiling them. Mushrooms should be placed 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. The honey mushrooms should be boiled in a second water until they are ready. Cooking time takes 30-60 minutes. It’s easy to check the readiness by looking at the mushrooms: most of them should settle to the bottom of the pan.
When cooking, be sure to remove the foam. You will have to do this several times.
It is better to make the marinade for mushrooms not with water, but with mushroom broth. But if you did not drain the water the first time, after boiling the broth will have to be poured out.

Recipes for pickled mushrooms

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

Pickled honey mushrooms - quick recipes

You will need:

honey mushrooms - how much there is;
water - glass;
vinegar 9% - 30 ml;
pepper and cloves - 3 pieces each;
salt - 1.5 tbsp. spoons.

Preparation

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

Autumn honey mushrooms, pickled for the winter

This recipe for how to deliciously cover pickled mushrooms with a bite is suggested for 1 liter of marinade.

You will need:

honey mushrooms - how much there is;
water - 1.5 liters;
allspice - 8 peas;
garlic - 2 cloves;
bay leaf - 2 pcs.;
table vinegar and salt - 2 tbsp each. spoons;
sugar - tbsp. spoon.

Preparation

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

While waiting for marinating, aromatic ingredients are important; the taste of the mushrooms will be richer and brighter. For example, you can add cinnamon for a spicy note, currant and cherry leaves for an expressive scent. These components should be added to the marinade when boiling, and not placed in jars. This way you will protect the preserved food from damage.

Honey mushrooms– the popular name for a group of mushrooms that belong to different species and families. These are popular mushrooms, often used to prepare various dishes. Like other mushrooms, honey mushrooms require preliminary cooking, and the time depends on the volume and further method of their preparation. On average 40-50 minutes.

How long to cook honey mushrooms

How long to cook fresh honey mushrooms?

1 hour – time to boil fresh honey mushrooms until fully cooked.

How long should honey mushrooms be cooked before frying?

20-25 minutes is the time for boiling mushrooms to prepare for further heat treatment - frying.

How long should honey mushrooms be cooked before freezing?

45-50 minutes – the honey mushrooms are boiled for freezing.

How long to cook honey mushrooms for pickling?

45 minutes is the ideal time to prepare honey mushrooms for marinating.

How to cook honey mushrooms

How to cook honey mushrooms for freezing?

Before the cooking process, honey mushrooms must be prepared. To do this, pour a portion of fresh mushrooms with cold water and set aside for 5 minutes. After which they must be cleared of debris, sorted and washed under running water.

Stages of boiling honey mushrooms for freezing:

Place honey mushrooms in a saucepan and add cold water at a ratio of 1:2.
After boiling, a white foam will appear, which must be removed and after 2-3 minutes of boiling, drain the water.
Fill with clean water again, adding salt, pepper, and spices to taste.
Boil over low heat, skimming off the foam, for 45 minutes.
Drain, cool and can be frozen.

Some skilled housewives advise boiling honey mushrooms for 15 minutes in several approaches (changing the water) with a total cooking time of 45 minutes. In any case, the main sign indicating complete readiness is the settling of all the mushrooms to the bottom of the pan.

How to cook honey mushrooms for the winter?

To prepare mushrooms for the winter, they are prepared and boiled until tender (the mushrooms will sink to the bottom) in salted water in the same way as when cooking mushrooms for freezing. How long to cook frozen honey mushrooms.

How to cook honey mushrooms before frying?

Before frying, it is necessary to boil honey mushrooms for 20-25 minutes, following all the preparation steps described in the paragraph “How to cook honey mushrooms for freezing?”.

How to cook honey mushrooms for pickling?

Preparing mushrooms for pickling begins by soaking them in cool water for 10 minutes. Then the mushrooms, cleared of debris and well washed under running water, are placed in a pan of salted water and cooked for half an hour over medium heat. Afterwards, the mushrooms are ready for one of the marinating methods.