Greetings, my wonderful cooks. Tell me, how often do you pamper your household with mushroom dishes? If it is very rare, then this can be easily corrected. I decided to devote today’s article to honey mushrooms. When pickled, these mushrooms have a low calorie content - only 15.7 kcal. Therefore, today I will share what to cook with pickled honey mushrooms.
In general, give free rein to your imagination and don’t be afraid to experiment. And then write down in the comments what happened and whether you liked it. And if you have a photo, you can attach it. Let's admire it together :)
Salad "Polyanka" with ham
For such a delicious dish you will need the following products:
- 350 g smoked meat;
- 350 g cheese;
- 4 things. eggs;
- 3 medium-sized potatoes;
- a jar of mushrooms;
- green onion feathers.
We cut the meat, but not into very large pieces. Chop the boiled potatoes and grate them. Boiled eggs and grate cheese too. Finely chop the greens. Just put each ingredient in a separate bowl.
Afterwards, place each layer on a flat dish and grease with mayonnaise and spread. Only the last one is not needed. The first is cheese, the second is ham, the third is potatoes, the fourth is eggs, the fifth is green onions. And the sixth one is honey mushrooms. Just add the mushrooms just before serving.
And bring this yummy dish to the table. Be sure to prepare this luxurious dish whenever possible.
Salad with smoked chicken and mushrooms
Stock up on these products:
- honey mushrooms (jar);
- 4 chicken eggs;
- 3 pcs. chicken thighs;
- 3-4 pickled cucumbers;
- a bunch of green onions;
- a jar of canned peas;
- crushed black pepper;
- natural yogurt + mayonnaise.
Boil the chicken, cool and separate from the bones. Then cut the meat into small cubes. Boil hard-boiled eggs. Peel the shells and chop into small cubes. Chop the cucumbers - the pieces should be small.
Then we combine peas, meat, cucumbers, eggs and mushrooms. Season the mixture. We will top it with yogurt + homemade mayonnaise. I advise you to take it in equal proportions. Sprinkle chopped green onions on top of the salad.
Well, the salad is ready. By the way, for those who are watching their figure, I recommend filling it with yogurt only. Get a protein lunch. In general, an excellent solution for those who want to be “thin, clear and transparent” :)
Salad with potatoes and carrots, as well as beans
To eat this you need to take:
- large onion;
- a jar of pickled mushrooms;
- mayonnaise;
- 2 medium carrots;
- 2 boiled potatoes (medium size);
- a few tbsp. vegetable oil;
- a jar of canned red beans.
Three peeled carrots on a grater. It is advisable to use a “Korean” grater - it will turn out more beautiful. Cut the onion into thin half rings.
Fry mushrooms with onions and carrots in oil. Cut the potatoes into small cubes. Place the beans in a colander, rinse and mix with the rest of the ingredients. Season a salad of potatoes, mushrooms, carrots and beans with homemade mayonnaise.
Salad of pickled honey mushrooms and cucumbers - a Lenten dish
This dish is made from the following set of products:
- 300 g honey mushrooms;
- 3-4 medium sized potatoes;
- 4 things. pickled cucumbers;
- a small bunch of green onions;
- vegetable oil;
- salt + pepper.
Boil the potatoes in their skins, cool and chop the peeled potatoes into small pieces. Chop the onion. Cut the cucumbers into small pieces. If honey mushrooms were pickled in a spicy marinade, I advise you to rinse them.
Mix cucumbers with potatoes, onions and mushrooms. Salt the food and pepper it. Add oil and mix everything well. That's all, the Lenten dish is ready. By the way, this salad recipe makes 4-6 servings. So that’s enough for everyone :)
Preparing a salad with mushrooms and Korean carrots
This dish, in fact, is another variation of “Polyanka”. It is incredibly easy to prepare and looks very beautiful. In general, such a dish will decorate any feast.
Take the following ingredients:
- 250 g chicken fillet;
- 200 g Korean carrots (I recommend using spicy ones);
- a jar of pickled honey mushrooms;
- 70 g hard cheese;
- 12-14 pcs. cherry tomato;
- large cucumber;
- dill greens;
- mayonnaise;
- 1 tsp Sahara;
- a little vegetable oil;
- 250 ml water.
Dissolve sugar in water. Place the mushrooms in a colander and place in a sweet solution for half an hour. Then we fold it back again - let the excess liquid go away. Grate the cheese on a coarse grater. Boil the chicken, cool and cut into cubes. Chop the greens.
To prepare this salad we will need a deep soup plate. Lubricate its surface with oil. Then distribute the honey mushrooms evenly over the plate. Lubricate the mushroom layer with mayonnaise on top. By the way, each subsequent layer will also need to be coated with mayonnaise. Next, lay out the cheese. The next layer will be dill. And then comes the carrots. The very final layer will be the meat.
Cover the salad with a flat plate and put it in the refrigerator. At a minimum, it should stay here for half an hour, and ideally, leave it overnight. Then we take the dish out of the refrigerator and carefully turn it over. As a result, our yummy food will end up on a flat plate. Before serving, garnish with tomatoes and sliced cucumber. The salad will turn out very elegant!
Fried potatoes with pickled honey mushrooms
You need to take the following ingredients:
- 200 g mushrooms;
- 3 pcs. potatoes;
- 1 PC. onions;
- vegetable oil;
- salt + pepper.
Peel the potatoes, wash and cut into beautiful cubes. Place the chopped onion in a frying pan with heated oil and fry until golden brown. Then add the potatoes to the frying pan with the onions. Cook with the lid closed over medium heat for about 15 minutes. Don't forget to turn over periodically.
Wash the mushrooms, place in a colander and cut into small pieces. Then we send it to the potatoes and onions. Add some salt to the dish and season. And then we continue to fry everything together until done - this is another 10 minutes.
The taste of this dish is simply divine. I think that the neighbors will also get it - their mouths will flow like a river. What do you eat this dish with? Yes, in principle, you can serve it with whatever you want. For example, with fresh vegetables or sour cream sauce.
Soup with pickled honey mushrooms and processed cheese
This mushroom soup is meatless. It turns out very tasty. By the way, if you don’t have pickled mushrooms, it doesn’t matter. You can also prepare the soup with frozen mushrooms.
For a 4-liter saucepan, you will need the following ingredients:
- 0.5 kilo potatoes;
- 2 pcs. onions and carrots;
- 180 g processed cheese;
- 250 g honey mushrooms;
- vegetable oil;
- water;
- salt + pepper;
- parsley or dill.
Finely chop the onion and grate the carrots on a coarse grater. Fry the onion in a frying pan until golden brown. Then add carrots to the onions and continue frying for another 5-7 minutes.
Bring the water to a boil and immerse the mushrooms in it. Cook for 10 minutes. Cut the peeled potatoes into cubes. And we send it to the mushroom broth. Salt the soup, pepper it and cook for 5-10 minutes over low heat. Then add the frying and continue cooking for another 5 minutes.
The finishing touch is to add grated processed cheese. Mix everything and remove the dish from the heat. Well, that's all - cheese soup with melted cheese is ready. Immediately before serving, I advise you to sprinkle it with chopped herbs.
I think now you can definitely show your friends and acquaintances what can be prepared from pickled honey mushrooms. I think they will once again be surprised by your culinary skills. And so that they don’t pester you too much with questions, send them a link to the article. Let them be enlightened. That's all for today: bye-bye.
Honey mushrooms are a tasty source of complete proteins, zinc, iron, phosphorus and vitamin C. Eating these mushrooms helps the body overcome viral diseases and be filled with vitality. But many housewives avoid this forest product, citing the difficulty of cleaning and preparing honey mushrooms. In fact, there is nothing complicated here.
How to clean honey mushrooms
Honey mushrooms are a perishable product, so you need to start cleaning them immediately after returning from the forest, or from the store. Mushrooms are very fragile and small, but the cleaning process will not take much effort:
- Sort through the harvest. All rotten, rotten and insect-damaged specimens should be thrown into the trash without a twinge of conscience.
- Remove organic “garbage” - twigs, leaves, soil.
- Next, you need to determine what kind of processing the mushrooms will undergo. If you want to dry them, cut off the bottom segment of the stem and remove the film under the cap. If the mushrooms are required fresh, you should additionally soak them in water (maximum 1 hour), and then clean the film (skirt).
How to cook boiled mushrooms
After cleaning, you can begin heat treatment of mushrooms:
- Take an enamel pan and boil salted water in it.
- Place the mushrooms in boiling water for 10 minutes, being sure to skim off the foam.
- Drain the mushroom broth and fill the mushrooms with clean water.
- After boiling, boil the mushrooms for 30-40 minutes.
- When the honey mushrooms are completely cooked, they will settle to the bottom of the dish.
- Drain the mushrooms in a colander and rinse them with water. This will wash away excess mucus.
How to cook fried mushrooms
Fried honey mushrooms with onions are probably the most delicious way to prepare them:
- Boil honey mushrooms first.
- While they are cooking, fry the onion, cut into rings, in butter.
- Add honey mushrooms to the onions, salt them, and cook the dish for about 20 minutes.
- When serving, sprinkle the fried mushrooms with chopped green onions or basil.
How to cook pickled mushrooms
Pickled honey mushrooms can be used to prepare salads and snacks.
- Boil the mushrooms and separate the stems from the caps.
- If the mushrooms are large, cut them in half.
- Next, add chopped garlic, onion half rings and herbs (dill or parsley) to the mushrooms.
- If desired, you can add bay leaf, pepper and other spices.
- Now add salt: for every kilogram of mushrooms - 2 tbsp. l. salt.
- Mix all the ingredients, place in an enamel container and place under pressure for 5 days.
- After this time, place the honey mushrooms in a sterilized jar and place in the refrigerator.
- After 20 days, the mushrooms will be ready.
How to cook pickled mushrooms
Homemade honey mushrooms in marinade are much tastier than their store-bought counterpart.
- Boil the mushrooms.
- Do not pour out the second mushroom broth and strain.
- Prepare the marinade: 500 mg water; 1 tbsp. l. sugar and salt; a set of spices (bay leaf, cloves, cardamom, allspice).
- Add all the ingredients for the marinade to the mushroom broth; after it boils, add 1 tbsp. l. vinegar.
- Pour the boiling broth over the prepared mushrooms.
- In 2-3 hours the honey mushrooms will be ready.
Cooking honey mushrooms is not a labor-intensive culinary process. But dishes with their “participation” will always decorate a gala table or dinner with the family.
Picking mushrooms in the fall is a familiar activity to many. But you won’t be satisfied just by collecting the necessary mushrooms on a quiet hunt. Having returned home from the forest with a full basket of honey mushrooms, you still have to spend a lot of effort on their further processing and only then start cooking them. That’s why we’ll discuss what they do with it after collection. We'll tell you how to wash them, clean them, whether they need to be soaked, how long to cook them... Popular About Health has prepared detailed instructions on this matter. So let's start the conversation.
What do they do with honey mushrooms when collecting and already collected??
Cleaning, sorting, washing
The first stage of processing mushrooms after harvesting is cleaning, it begins with removing debris. Try to manually remove remaining leaves, grass and other large debris. This can be done in the forest. You can immediately begin sorting the mushrooms by size, putting large specimens in a separate container. Ruthlessly throw away specimens that are heavily worm-ridden, rotten, or old. A new sorting awaits you at home...
For example, honey mushrooms that are intended for drying are not recommended to be washed. Then place the harvest in a bowl of water. Soaking for a short time will help get rid of small debris that is stuck to the caps and stems of the mushrooms, and also stuck in the plate part. After 5-10 minutes, rinse the honey mushrooms under running water, paying attention specifically to the plates. Gently massage the area with your fingers to remove impurities. Using a knife, remove the pimples from the caps and clean the skirts from the legs. The edge of the leg must be cut off and the wormholes removed.
Is it necessary to soak honey mushrooms in water??
The soaking process removes the milky juice from the mushroom body. Many varieties of mushrooms must be soaked, and this process is quite lengthy. But armillaria do not contain milky juice in their pulp and do not have an unpleasant taste, so there is no need to soak them. In addition, after prolonged contact with water, their taste deteriorates.
Do I need to cook honey mushrooms and how much??
Some housewives boil honey mushrooms before frying and pickling, although this is not a mandatory requirement. They do this in order to neutralize the product. Although these mushrooms are edible, they can accumulate toxic substances from the environment. To protect yourself and your family from poisoning, mushrooms can be cooked.
Place the harvested crop in a saucepan with water and cover with a lid. There is no need to salt the first water. Bring to a boil and drain the water after five minutes. Fill the pan with clean water, boil the mushrooms, add salt (half a tablespoon of table salt per liter). You can also add spices and one whole onion head. Continue cooking for 15-20 minutes. Then we put the honey mushrooms in a colander and let them drain. Now the mushrooms are ready for frying, freezing, and pickling.
What dishes are prepared from honey mushrooms??
These mushrooms have a pleasant taste, they are suitable for preparing any dishes - honey mushrooms are good fried, salted, pickled, in soups, and salads. If you do not plan to cook them right away, then after cooking the product can be sent to the freezer, packaged in bags. At any time you can prepare some kind of treat from mushrooms.
Now, when you bring home a basket of honey mushrooms, you won’t be confused, because you know what all the mushroom pickers do with them after picking them. First, they need to be peeled, washed, and then boiled. After this, you can cook any mushroom snacks and dishes with them.
Many people believe that there is nothing valuable in pickled honey mushrooms other than an 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 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.
And 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 not be done completely, 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. You can easily 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.
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 on a festive occasion, 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 of the step-by-step preparation of 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 clean oak, currant and cherry leaves on the bottom of an enamel or wooden container and 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! The addition of sour cream makes the 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 taste. 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 the autumn mushroom honey fungus for such a delicious dish as 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.