What to cook from mushrooms - step by step recipes for mushroom soup, salads, dishes from fried mushrooms and potatoes. How to cook mushrooms: recipes for fresh mushrooms

If you haven't tried cooking roast with mushrooms yet, be sure to catch up! Fragrant and satisfying, it will not leave anyone indifferent, so if there are honey mushrooms left somewhere, go for it :)

Never forget that cooking is a place for creativity. Try, for example, to cook this light and fragrant chicken soup with mushrooms, and you will definitely like this new shade of taste :)

What could be better than rosy homemade pies? For some reason, they are rarely cooked with mushrooms, and in vain :) How to cook pies with mushrooms on dough without yeast - every housewife should know!

If you have mushrooms in the refrigerator, you don’t have to worry about dinner - cook mushrooms in a slow cooker. It will turn out much tastier than if you cook it in the usual way.

Many of us go to the forest in the fall for mushrooms, and then they are frozen. From frozen honey mushrooms, the soup turns out tasty and beautiful, because. These mushrooms retain their shape when cooked and do not boil.

Pie with honey mushrooms is an amazing dish! Such a pie will please you not only with its taste, but also with ease of preparation. Cooking a pie with mushrooms is easy - see for yourself!

Salad "Firebird" with mushrooms

Salad "Firebird" is not only a delicious dish, but also a wonderful decoration for the festive table! It looks original, is prepared quite easily, and is eaten very quickly.

Mushrooms are a very valuable product that certainly deserves your attention. They are not only tasty in different dishes, but also contain many useful substances, and also have healing properties.

One of the most delicious dishes that can only be prepared from mushrooms is mushrooms baked with potatoes in the oven. Such a dish will surely be appreciated by your household and guests!

Honey mushrooms are nutritious mushrooms. Just 100 grams of honey mushrooms is enough to satisfy the body's need for elements such as zinc and copper. Therefore, mushroom soup puree is not only tasty, but also healthy.

Honey mushrooms are one of the most delicious forest mushrooms, and therefore the mushroom soup from mushrooms turns out to be surprisingly tasty. The recipe is very simple: I tell you how to cook the most delicious!

Soups not only help digestion, but also have a very beneficial effect on the figure - after all, this is a very low-calorie food. Therefore, I am sharing with you a recipe for a light soup with mushrooms. Read the recipe!

Salad "Polyanka" with mushrooms

Well, hostesses, it's time to diversify your holiday table. And then all Olivier and vinaigrette ... Well, let's try to cook a delicious, beautiful and healthy salad "Polyanka" with mushrooms?

Oh, well, who can resist fried potatoes with onions and mushrooms? I personally can't. If you are also not indifferent to mushrooms - read the recipe!

Down with potatoes and rice, push pasta and buckwheat into a corner. We'll cook mushrooms! And if you are not ready to completely replace the side dish with them, then mushrooms in sour cream will be a great addition.

The mushroom season has not yet begun, but many mushroom pickers have freezers full of mushrooms. What to do with them? Of course, cook delicious mushroom soup! Read the recipe for frozen mushroom soup with a photo.

To the delight of mushroom pickers - a simple recipe for fried mushrooms. Delicious, simple, fast - just what you need. Perhaps the easiest way to cook mushrooms.

Salad "Forest edge" with mushrooms

A holiday is on the nose, but there are no new ideas for a feast? Then I suggest you learn how to cook Forest Edge salad with mushrooms. Delicate taste and original presentation - my guests appreciated;)

Honey mushrooms are one of the most delicious mushrooms, and since the mushroom season has already begun, you should definitely stock up on a great recipe for pickled mushrooms. Marinating mushrooms is very simple - I tell you how!

Salad with chicken and mushrooms is a very interesting and rich salad with different tastes. A hearty dish is prepared quickly and easily from pickled mushrooms, pickles, vegetables and fried chicken.

Pancakes with honey mushrooms - delicious pancakes with such a fragrant filling that not only your home, but also your neighbors' home will gather for its smell. I tell you how to cook pancakes with mushrooms! ;)

Rice with mushrooms is a combination that is very unusual at first glance, but if you have fresh mushrooms, be sure to try cooking, you will not be disappointed. I tell you how to cook rice with mushrooms!

Potatoes and mushrooms are the perfect flavor combination. And if you add to this the aroma that this dish acquires in the oven - it turns out just delicious. I recommend cooking!

This delicious salad with mushrooms and ham will become a frequent guest on your table. It will decorate both a festive dinner and a light dinner on a hot summer day. Pairs well with red wine.

This salad with fried mushrooms will be loved by many housewives. Not only because it will require the usual available products, but also because it is easy to prepare and turns out amazingly tasty.

Honey mushrooms with sour cream is a wonderful dish, traditional for Russian cuisine. If you are lucky enough to pick fresh mushrooms - be sure to cook them in sour cream according to this recipe, you will like it!

Honey mushrooms in a pot are surprisingly fragrant, tender, juicy. And cooking them is so simple that even a schoolboy can handle it. If you are lucky and you have mushrooms - feel free to cook!

Cheese soup with mushrooms is a surprisingly tender, almost creamy soup made from fairly simple ingredients. The recipe was invented by me personally and tested dozens of times - it always turns out perfectly.

Frozen mushrooms in sour cream is a very interesting quick dish. If mushrooms disappear idle in your freezer, be sure to cook this dish, you will surely like it.

Salad "Penek" with mushrooms

Today I have something special for you - a salad recipe "Stump! with mushrooms with a photo! I promise that such a salad will amaze even the most sophisticated gourmets. A great salad for the holiday table!

Mushroom season is coming soon, do you still have pickled mushrooms? :) I offer you an interesting and simple recipe for an appetizer of mushrooms. Hearty, unusual, with a rich taste - what you need for sandwiches :)

Cooking a fragrant soup from dried mushrooms is within the power of everyone - not only an experienced chef, but a beginner. The soup turns out to be very solid, satisfying, rich - what you need for an everyday lunch.

Don't know how to diversify pizza toppings? Try adding mushrooms! Pizza with mushrooms turns out to be incredibly fragrant, as well as quite satisfying and, no doubt, original. Mushroom lovers will love it! ;)

Soup with pickled mushrooms is a very fragrant and tasty soup that no mushroom lover can resist. If there is a jar of pickled mushrooms in the refrigerator - feel free to cook!

Mushroom dishes can be very refined and refined. Honey mushroom cream soup, the recipe of which is presented below, is one of such exquisite mushroom delicacies. Treat yourself and loved ones!

Each of us ate fried mushrooms, but fried mushrooms are not just mushrooms! And if you add sour cream and greens to them, then from an ordinary dish you will get one that will definitely please your taste buds!

Mushroom porridge is my favorite dish of these wonderful autumn mushrooms. If we manage to collect them, then we will certainly prepare porridge with mushrooms - hearty, fragrant, tasty. The recipe is for you.

Fasting is a golden time for mushroom lovers! I suggest you try a delicious salad with mushrooms according to a recipe that I have repeatedly tested. I promise that not only fasting people will like it :)

Spaghetti with mushrooms is an ideal dish, which is a kind of Russian variation of traditional Italian pasta :) For a glass of mushrooms in Italy you will pay a lot of money, but I don’t want to take it from us. So let's get ready!

Do you have a jar of pickled mushrooms in your refrigerator, and you do not find a use for it? Salad with mushrooms and cabbage is a great way to use these mushrooms. Simple, inexpensive and delicious.

I propose to cook a traditional Italian dish - risotto with mushrooms. In Italy, mushrooms are considered a delicacy, you will pay a lot for such a dish. And we have honey mushrooms - a dime a dozen. So let's get ready!

With what they just do not cook pilaf - even with mushrooms. Of course, the taste of this dish resembles pilaf only remotely, but the principle of preparation is the same, that's why I call this tasty dish - pilaf with mushrooms.

Mushroom pasta is a gourmet dish that is prepared easier than steamed turnips. Note to the hostesses, if the guests suddenly arrive and if you have fresh mushrooms available, the dish will make a splash! ;)

Delicious, simple, low-calorie, economical - the advantages of this dish can be listed for a long time, but one thing is certain - every housewife should know how to cook stewed cabbage with mushrooms :)

Autumn generously shares with us not only a rich variety of ripe vegetables and fruits, but also mushrooms beloved by most of us. And with the advent of September, our minds, baskets and tables are rightfully occupied by the most popular and plentiful autumn mushrooms - mushrooms. It is autumn mushrooms that are called real mushrooms, and they got their name for a reason. Unlike summer and winter mushrooms, belonging to the fourth category, real honey agaric belongs to the first or second category of mushrooms, because in terms of nutritional qualities and calorie content, autumn mushrooms are not inferior to either boletus or boletus. And according to many mushroom lovers, their taste even surpasses them. Let's be honest, we are all big hunters to eat fried or salted mushrooms. Well, the editors of "Culinary Eden", according to the established tradition, invite you today to figure it out together and remember how to cook mushrooms.

Honey mushrooms have been known since ancient times. Both two and three centuries ago, our ancestors were happy to collect and cook a wide variety of dishes from these autumn mushrooms. We are not far behind them either. Indeed, what an incomparable pleasure it is to walk through the autumn forest on a nice sunny day, and even after the shortest walk to return home with a full basket of young, strong mushrooms, and with due diligence and diligence, and not with one basket. The yield of mushrooms is such that it allows, with a little luck, to collect a dozen kilograms of delicious fresh mushrooms. Yes, and cooking mushrooms may well pass for pleasant entertainment, in which the whole family will be involved. Indeed, unlike many other mushrooms, honey mushrooms do not require excessively scrupulous cleaning, washing and removal of worms. Yes, and honey mushrooms are not wormy, which only adds to their attractiveness.

And how many dishes can be prepared from autumn mushrooms! Mushrooms are excellently good and boiled, and fried, and stewed, and salted. You can make a salad and an appetizer from mushrooms, you can put them on mushroom caviar or julienne, decorate mushrooms with the simplest mushroom soup, and the most complex mushroom hodgepodge. Honey mushrooms are salted and pickled, dried and frozen to feast on wild mushrooms in the long winter. Yes, and simply fried with potatoes and whitened with sour cream mushrooms will not leave indifferent neither children nor adults.

Today, the Culinary Eden website has collected and diligently recorded for you a selection of the most important tips and secrets, as well as the most interesting recipes that will surely help even inexperienced housewives to easily figure out how to cook mushrooms.

1. The best way to get mushrooms into your kitchen has been and remains a hike in the forest. Where is it nice to take a walk with the whole family, breathe in the fresh forest air, and return home with abundant booty. Honey mushrooms are very widespread in most forests of our country. They grow on fallen and live trees of various species, especially often found in clearings, and along clearings. It is not difficult to recognize them. In young mushrooms, the hat is spherical, while in adults, it is flat with a tubercle in the middle. The color of the cap is dirty brown or grayish-yellow; in young mushrooms, the cap is covered with thin scales that disappear with age. The plates adhering to the stem are light in young mushrooms, with age they become brownish-yellow. The leg of the honey agaric is long, thin, slightly thickened downwards, with a white ring in the upper part. In adult mushrooms, the leg becomes excessively fibrous and coarse and is not suitable for food.

2. If you do not have the opportunity to go for mushrooms on your own, then your path lies in the market or in the store. It is best to buy mushrooms from familiar mushroom pickers on the market. In this case, you can be sure that you will be sold really fresh mushrooms collected in clean forests located far from major cities and highways. Before buying, make sure that all mushrooms are fresh, elastic, without bruising and signs of decay. Be sure to smell the mushrooms. Good fresh mushrooms have an extremely pleasant, pronounced mushroom aroma without extraneous odors. If the mushrooms offered to you look noticeably lethargic, if mold has formed on them or part of the mushrooms has rotted, if unpleasant notes of souring have been added to your own mushroom smell, refuse to buy without regrets. A delicious dish of spoiled mushrooms will not work, and indigestion will not decorate your family evening in any way.

3. When you bring mushrooms home, try to clean and process them right away. Like any other mushrooms, mushrooms are not subject to long-term storage. In the most extreme case, the preparation of mushrooms can be postponed for one day. To keep mushrooms fresh for a day, carefully sort them out, getting rid of excess forest debris, put them in a clean paper bag and put them in the bottom compartment of the refrigerator. But even after such preparation, mushrooms should not be stored for longer than 36 hours.

4. Perhaps not a single most exquisite overseas snack can be compared with simple, but so tasty and fragrant fried mushrooms with sour cream. And this dish is so easy to make! Peel and wash 500 g of mushrooms, put them in a saucepan and fill with water so that it completely covers the mushrooms. Bring to a boil and cook over medium heat for five minutes. Drain the mushrooms in a colander and let the water drain. Meanwhile, melt 2 tbsp. tablespoons of melted butter, add one finely chopped onion and fry until golden brown. Then add your mushrooms and sauté over high heat until golden brown for 10 to 15 minutes, stirring frequently. Once the mushrooms are browned enough, add 3 tbsp. spoons of sour cream, salt and black pepper to taste, mix thoroughly, reduce the heat to the weakest and cook for another five minutes. Serve the prepared mushrooms immediately to the table, sprinkling them with chopped dill.

5. No less tasty is the old cold appetizer of boiled mushrooms with horseradish. Peel and rinse 500 g of fresh mushrooms. Put the mushrooms in a saucepan, add one parsley root, cut into large pieces, one carrot, cut into circles, and one whole onion. Pour the mushrooms with vegetables with salted water, bring to a boil and remove the foam. Then add 2 tbsp. tablespoons of lemon juice, one bay leaf and six black peppercorns. Cook over medium heat for 15 minutes, drain the mushrooms in a colander, drain the water, select and discard the vegetables, and cool the mushrooms. Transfer the boiled mushrooms to a deep salad bowl, add to them half of the horseradish root, grated on a fine grater and mixed with a teaspoon of lemon juice, season with sunflower oil and mix.

6. It is very easy to cook a delicious mushroom soup with buckwheat. Peel and wash 600 g of fresh mushrooms, put them in a saucepan and pour two liters of water. Bring to a boil, remove foam and simmer for 10 minutes. In a frying pan, heat one tablespoon of vegetable oil, add one finely chopped onion, one carrot, cut into small cubes, and half of the parsley root, cut into small cubes. Fry the vegetables until golden brown and transfer to a pan with mushrooms. Cook for another 5 minutes, then add 3 tbsp. tablespoons of washed buckwheat, salt and black pepper to taste. Boil everything together for 20 minutes. Serve the soup with sour cream and fresh dill.

7. Unusually fragrant and satisfying fish hodgepodge with mushrooms has always been one of the most popular dishes of Russian cuisine. Rinse and squeeze one kilogram of sauerkraut. In a deep skillet, melt 3 tbsp. spoons of ghee, put the cabbage and simmer over medium heat for 15 - 20 minutes, stirring often. Cut into large pieces 500 gr. salmon fillet and place in a bowl. Add 50 g. capers, two pickled cucumbers, peeled and seeded, and diced, 2 tbsp. tablespoons of tomato paste, one finely chopped onion and browned in oil, one glass of fish broth, one bay leaf, salt and black pepper to taste. Bring everything to a boil and simmer over low heat for 20 minutes. 200 gr. boil fresh mushrooms in salted water until tender and drain in a colander. Grease a baking dish with oil, put half of the stewed cabbage in it, put fish with pickles and mushrooms on top. Pour all the broth left over from cooking the fish and cover with the remaining stewed cabbage. Sprinkle the hodgepodge with crushed breadcrumbs on top, sprinkle with melted butter and bake in an oven preheated to 190⁰ for 15 minutes. Before serving, garnish the hodgepodge with olives, lemon slices and fresh herbs.

8. Delicious and savory is a hot dish of mushrooms baked in a pot with eggplant. Cut four large eggplants into circles, salt and leave for 30 minutes until the juice is released. Then rinse, dry and roll in flour. In a skillet, heat 2 tbsp. tablespoons of vegetable oil and fry the eggplant until golden brown. Separately, fry two large, finely chopped onions until golden brown. Peel and rinse 500 g of fresh mushrooms, boil them in salted water for 5 minutes and drain in a colander. Lubricate ceramic pots from the inside with butter, put one bay leaf and three peas of black pepper on the bottom of each. Place eggplant, fried onion and honey mushrooms in alternating layers, filling the pots no more than two-thirds. In a small saucepan, heat one tablespoon of butter, add one tablespoon of flour, mix thoroughly for a couple of minutes, and then pour one glass of boiling milk, stirring constantly, salt and pepper the sauce and heat it for a couple of minutes over low heat. Pour the eggplant with mushrooms with the prepared sauce. Cover the pots with lids and place in an oven preheated to 200⁰ for 30 minutes.

9. An excellent side dish for meat and poultry is obtained from mushrooms with green beans. Sort, clean from the strings and rinse with 250 gr. fresh string beans. Dip the beans in boiling salted water and boil for 10 minutes. Drain in a colander and drain. Peel, rinse and boil for five minutes in salted water 100 gr. fresh small mushrooms. Throw in a colander, let the water drain. In a skillet, heat 2 tbsp. spoons of olive oil, add mushrooms, beans and 1 tbsp. a spoonful of breadcrumbs. Fry, stirring, for 10 minutes, a couple of minutes before the readiness, add salt and black pepper to taste. Remove from heat, add 1 tbsp. a spoonful of good wine vinegar and 2 tbsp. tablespoons finely chopped parsley. Stir and serve immediately.

10. Tasty and fragrant pie with mushrooms will appeal to both adults and children. Chop three cups of flour with a knife with 200 g of butter, and then grind with your hands until large crumbs form. Whisk two eggs with 2 tbsp. spoons of sour cream and a pinch of salt. Combine eggs and flour crumbs and knead the dough. Divide the finished dough into two parts, wrap with cling film and put in the refrigerator for 40 minutes. Meanwhile, prepare the filling. Peel and rinse two kilograms of fresh mushrooms. Heat two tablespoons of butter in a frying pan, add one finely chopped onion, fry until golden brown, then add mushrooms, salt and pepper to taste. Fry everything together until the mushrooms are browned and even slightly dry. Roll out the finished dough into two layers, put one layer on a greased baking sheet, spread the mushroom filling on top, cover with a second layer of dough and pinch the edges. Brush the pie with egg yolk and make a few long slits on top. Bake in an oven preheated to 180⁰ for 30 to 40 minutes. Remove the finished cake from the oven and pour a few tablespoons of lightly salted sour cream into the filling through the upper cuts. Cover the cake with a clean towel and let stand warm for 30 to 60 minutes.

And the site "Culinary Eden" on its pages is always happy to offer you even more new and proven recipes that will definitely tell you how to cook mushrooms.

Residents of the region have already put on rubber boots, took up baskets and set off. This year, a lot of mushrooms were born, but mushrooms were valued especially popular, at all times, among mushroom pickers. Mushrooms are convenient mushrooms in all respects. Grow well, collect well. Practically not damaged by worms. Small, in many cases they do not need to be cut into pieces. They look beautiful in dishes. Here are some recipes for these wonderful forest delicacies:

1. Honey agaric pie. Ingredients: puff pastry, frozen mushrooms 1 kg, sour cream 100 gr, onion 1-2 pcs, cheese 100 gr (hard). Defrost mushrooms and cook for 20 minutes over low heat. If the mushrooms seem too large for the pie, you can cut them into pieces. Then heat the vegetable oil in a frying pan and fry the boiled mushrooms for 10 minutes. Next, finely chop the onion. Fry it until golden brown in a separate pan. Add the fried onion to the pan with the mushrooms. Pour sour cream there, salt, pepper. Mix everything thoroughly and leave to simmer over low heat for about 10 minutes. While the mushrooms are simmering, grate the cheese. In a package of puff pastry, as a rule, 2 layers. Roll them out to fit your baking dish. We spread the first layer on a greased form, put the mushroom filling on it, sprinkle with grated cheese and cover with the second layer of dough. We pinch the edges with our fingers so that a beautiful relief is created during baking. Lubricate the surface of the future pie with a beaten egg, pierce with a fork in several places in order to release excess moisture. We put the form in the oven preheated to 180 degrees and bake for 40 minutes.

2. Honey mushrooms with potatoes in the oven. Ingredients: potatoes 1 kg, mushrooms 500 gr, onion 2 pcs, cheese 150 gr (hard), herbs, salt, pepper to taste. Rinse mushrooms well with running water. Next, put the mushrooms in a saucepan, fill with water and cook for 30 minutes over high heat. During the cooking process, salt the water to taste. Peel the potatoes, wash and cut into rings. Put into a bowl. Then salt, pepper, mix well. We grease a baking sheet with vegetable oil and put potato rings on it. Peel the onion and cut into thin half rings or rings. Spread it over the potatoes in an even layer. When mushrooms are cooked, let them cool, and then put them on a baking sheet on top of the onion. Sprinkle with dried basil or other herbs. Now let's grate the cheese. Pour sour cream over potatoes with mushrooms, sprinkle with grated cheese on top. We put the baking sheet in the oven and bake our dish for 40 minutes at a temperature of 180 degrees.

3. Mushroom soup with mushrooms. Ingredients: water 1.5 l, processed cheese 2 pcs, mushrooms 400 gr, carrots 50 gr, onions 50 gr, olive oil 4 tbsp. spoons, potatoes 150 gr, salt, pepper to taste. Put the washed mushrooms in a saucepan, cover with cold water and cook for 30 minutes. Take out the mushrooms, drain the water. In another saucepan, bring water to a boil, salt and add the diced potatoes. Heat the olive oil in a frying pan and fry the finely chopped onion and grated carrots on a coarse grater. When the potatoes are cooked, put 1 cubed processed cheese into the water. Cook over low heat for 5 minutes, then add the fried vegetables and boiled mushrooms to the pan and salt to taste. Before serving, add the second grated cheese to the soup. Once soup comes to a boil, remove from heat, ladle into bowls and serve.

4. Fried mushrooms with potatoes. Ingredients: potatoes 200 gr, red onion 70 gr, mushrooms 100 gr, lard 50 gr (bacon can be used), salt, spices, herbs to taste. Rinse the mushrooms and boil in salted water. Peel the potatoes, wash and cut into small sticks. Cut the red onion into strips. Put the bacon in a hot pan and fry for 1-2 minutes, and then add the potatoes and mushrooms. Salt and pepper, fry over high heat until a golden crust appears on the potatoes. Then add the onion to the pan and lower the heat a little. Roast until potatoes are soft. At the end of cooking, cover the pan with a lid for 1-2 minutes so that the potatoes "have reached the condition". Arrange potatoes with honey mushrooms on plates, sprinkle with parsley and serve.

5. Honey mushrooms in sour cream. Ingredients: mushrooms 1 kg, onion 2 pcs, sour cream 500 gr, butter 200 gr, salt, pepper to taste. Peel mushrooms, rinse well, put in a saucepan and boil for 15-20 minutes. Peel the onion, cut into cubes. Put butter in a frying pan, let it melt, add onion. Fry until golden brown. Add boiled mushrooms to the pan with onions. Fry 5 minutes. In a pan with mushrooms and onions, put sour cream, half a glass of water. To stir thoroughly. Add salt, pepper. Stir again. Simmer over low heat until the sour cream sauce becomes a light cream color.

6. Pickled mushrooms. Ingredients: mushrooms 1 kg, water 1 liter, salt 1.5 tbsp. spoons, bay leaf 2 pcs, allspice peas 5 pcs, dill stalk with an umbrella 1 pc, mustard seeds 2 tsp, vinegar (9 percent) 1 tbsp. spoon, garlic 1 clove. First of all, mushrooms should be thoroughly washed under cold water, then poured over with boiling water. Put mushrooms in a saucepan and pour water into it so that it only slightly covers the mushrooms and put on fire. Add 1.5 tablespoons of salt to the water and stir. After the water boils, cook mushrooms over medium heat for 1-1.5 hours and do not forget to periodically remove the foam. Then remove the pan from the stove and add spices and herbs to it: dill, pepper, bay leaf, mustard seeds. We give the mushrooms to cool with the marinade, and it is best to do this overnight in a cool place. Cut the garlic into large pieces. Add vinegar and chopped garlic to the cooled mushrooms. Put the mushrooms together with the marinade in a sterile liter jar, close the lid and put in a cold place.

7. Salad with chicken and mushrooms. Ingredients: pickled mushrooms 2 cups, chicken breast 2 pcs, onion 1 pc, canned peas 2 cups, pickled cucumber 3 pcs, carrots 1 pc, salt, pepper, mayonnaise to taste. Cooking a salad with chicken and mushrooms takes about 50 minutes, and portions are obtained for a large family or a large company, about 8 servings.

All mushroom lovers know how to cook mushrooms deliciously. Each housewife has in stock recipes for fried mushrooms with potatoes or a delicious soup made from these mushrooms. And each of them knows what difficulties they face when collecting, processing and cooking their favorite mushrooms.

Honey mushroom features

Honey mushrooms are interesting in themselves because they are the smallest mushrooms. If the bulk of mushrooms grows on the ground, then mushrooms grow anywhere. Mushroom pickers will say that you often have to climb a tree, where you can see a large "family" of mushrooms. How can you miss them. Penki is the most favorite place for honey agarics. You just need to see that stump.

Honey agaric mushroom is "difficult" to assemble and process. But all difficulties are redeemed by the result. If you do not collect mushrooms, but buy, half of the difficulties will be eliminated. All that's left is processing and preparation. In the latter, honey mushrooms “agree on everything”: salting, pickling, frying - parka - cooking, stewing - anything. They are easy to make and there are many recipes. Any kitchen equipment is suitable for this purpose.

The simplest thing is to fry mushrooms in a pan with potatoes. But different equipment still gives a different taste. With the advent of such equipment as a slow cooker and air grill, new recipes have appeared.

Honey agaric is also interesting because its structure, with a small size, is denser and coarser than other representatives of the mushroom kingdom. This does not interfere with its preparation - there are no difficulties. But it remains a dense mushroom, no matter how you cook it. You can fry it for several hours - the honey agaric will not crumble and will not fall apart.

In the processing of mushrooms, the most important point is washing the mushrooms. They should be washed very thoroughly to get rid of the mucus that covers them. To do this, it is necessary to wash mushrooms in several waters. First you need to place them in a basin, fill with water and let stand for about an hour so that all the dirt and debris emerge. Then change the water and hold the mushrooms in the basin. Then pour them into a colander and rinse with running water until all the mucus disappears. After that, completely drain the water and dry the mushrooms on a kitchen towel. Then mushrooms can be put to work.

It remains to be seen what can be done with mushrooms using various kitchen equipment. Below is a selection of recipes for light, but also very tasty dishes with mushrooms.

Honey mushrooms fried in a pan

Recipe:

butter 82% - 100 g;
sour cream 25% - 200 g;
dill - 50 g;
sea salt;
freshly ground white pepper;
honey mushrooms - 700 g.

Technology:

Honey mushrooms must be washed in several waters so that all the mucus comes off. It is not necessary to cut the mushrooms, unless they are quite large.
Boil water in a large saucepan. Salt a little. When the water boils, place the prepared mushrooms in it.
Boil for 15 minutes. Then drain the water. Leave the mushrooms in a colander until the water is completely drained.
While the water drains, it is necessary to put the pan on the fire. Pour in the amount of oil indicated in the recipe. When the oil is hot, add the mushrooms to the pan. Fry, stirring occasionally, 20 minutes. Salt and pepper at the end of frying.
Put sour cream into the pan. Mix. Cook 12 minutes.
Remove the finished dish from the heat, arrange on portioned plates and serve, sprinkled with chopped dill.

Honey mushrooms fried with potatoes and onions

Recipe:

mushrooms - 400 g;
potatoes - 600 g;
onion turnip - 150 g;
green onion - 50 g;
vegetable oil;
salt;
pepper.

Technology:

Onion process, wash. Cut into medium cubes.
Rinse the mushrooms several times to wash off all the mucus.
Wash potatoes. Clean and wash again. Cut into slices.
In a frying pan with hot vegetable oil, add chopped onion. Fry for three minutes. Salt. Spice up.
Pour the washed mushrooms into the pan. Cook for a quarter of an hour without covering with a lid.
Add chopped potatoes to the mushrooms. Mix. Cook for another quarter of an hour.
Move the pan to the edge of the stove. Cover with a lid and simmer for ten minutes.
Serve sprinkled with finely chopped green onions.

Honey mushrooms stewed in sour cream in a slow cooker

Recipe:

mushrooms - 500 g;
sour cream - 200 g;
mayonnaise - 50 g;
onion turnip - 100 g;
dill - 50 g;
vegetable oil;
salt;
pepper.

Technology:

Carefully sort out mushrooms. Rinse them until the mucus is completely removed in several waters.
Onion process, clean. Chop into small crumbs.
Turn on the multicooker in the "Extinguishing" mode. Pour a little vegetable oil into the multicooker bowl. Wait until the oil warms up.
Pour chopped onion and processed, dried mushrooms into the bowl. Cook without closing the lid for 20 minutes.
Mix sour cream and mayonnaise thoroughly. Pour the mushrooms with the resulting sauce, mix. Close the lid and cook for five minutes.
Arrange the finished dish on portioned plates and sprinkle with chopped dill.

Cheese soup with mushrooms

Recipe:

mushrooms - 300 g;
chicken broth - 1 l;
potatoes - 500 g;
processed cheese - 150 g;
onion - 100 g;
carrots - 50 g;
vegetable oil;
salt;
pepper;
greenery.

Technology:

Rinse mushrooms thoroughly until all mucus is removed. Dry on a kitchen towel.
Process, peel and cut the onion into small cubes.
Process the carrots, peel and grate with a coarse grater.
Process potatoes and cut into cubes.
In a frying pan with hot vegetable oil, sauté onions and carrots.
Saute the mushrooms in a large saucepan until the liquid has completely evaporated.
Pour the browned vegetables to the mushrooms, mix. Fry 3 minutes.
Pour chicken broth into a saucepan. You can, if desired, use any other one that you like more.
When the contents of the stewpan boil, add melted shredded cheese. Stir thoroughly so that the cheese is completely melted and stick together in lumps.
Add chopped potatoes to the saucepan. Wait until it boils, reduce the heat to almost minimum. The soup should simmer gently. Cook until potatoes are ready.

Caviar from mushrooms

Recipe:

mushrooms - 2 kg;
garlic - 10 cloves;
vegetable oil - 100 ml;
lemon juice - 50 ml;
vinegar - 80 ml;
dill - 50 g;
parsley - 50 g;
salt;
pepper.

Technology:

Rinse mushrooms thoroughly, process, rinse again. Boil in salted water for half an hour over medium heat.
Dump the boiled mushrooms in a colander and let the water drain completely.
Heat the vegetable oil in a large, comfortable saucepan. Pour mushrooms into it. Cook over moderate heat for a quarter of an hour. Mushrooms must be constantly stirred so that they do not burn.
Process, clean, wash onions and carrots well. Randomly chop the vegetables and add them to the pot with mushrooms. Cook for another quarter of an hour over moderate heat.
Remove the pan from the stove, cool the mushroom mass. Scroll it in a meat grinder with a medium grate twice.
Add processed, well-washed, chopped greens.
Thoroughly mix the resulting mass. Salt, pepper. Pour in lemon juice. Mix thoroughly again until smooth.
Pour vegetable oil into a frying pan, heat it up and fry the mushroom mass for 10 minutes.
Remove the skillet from the stove. Let it cool down a bit. Pack the contents into jars. Close with plastic lids. Cool and put in the refrigerator.

As you can see, cooking mushrooms is easy. There are more than enough recipes. Bon appetit!

It is no coincidence that the translation from the Latin language of the name of this pretty "forest dweller" means "bracelet". Having chosen a rotten stump, a friendly mushroom "company" forms a ring shape, attracting the attention of mushroom pickers. When a basket with such a useful product is in our kitchen, we choose a delicious recipe that leaves no questions about how to cook mushrooms quickly and appetizingly.

Pickled mushrooms - the best recipe

If there is a jar of canned mushrooms in our pantries, it will not be difficult to find a use for them!

Required Ingredients:

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 always turn out to be old) with whole caps.

Cooking method:

We sort the mushrooms, selecting the best specimens, then clean them, freeing them from debris and other foreign inclusions, and rinse thoroughly.
We spread the mushrooms in a spacious saucepan, pour drinking water, boil for up to 40 minutes from the start of boiling. At the end of the process, the volume of mushrooms will decrease by about 1/3. Based on this indicator, we focus on the number of cans that must first be brought into a sterile state. Do not forget to remove the foam from the liquid!
We take the mushrooms out of the dishes, rinse thoroughly with literally ice water, leave in a colander to drain all the extra drops. This is a mandatory procedure that should never be ignored!
We rinse the container, pour in bottled water, place all the marinade components, 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, we lower the mushrooms into a boiling composition, cook in the marinade for 20 minutes.
We remove the mushrooms from the container, immediately lay them out in sterile jars, pour the hot composition along with the spices floating in the liquid.
Carefully close the jars, turn over, wrap well and leave overnight in this state.

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

How delicious to fry frozen mushrooms

The season for picking fresh mushrooms is over, and we are faced with the question of how to enjoy our favorite mushrooms. Setting it up is quite easy.

Grocery list:

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

Cooking order:

No special tricks are required to get a delicious dish. We take out the package with the product from the refrigerator, put the mushrooms immediately into the pan with butter, heat the composition in an open container.
When all the liquid has evaporated, fry the mushrooms, stirring occasionally, until a ruddy hue is formed. Season with salt and pepper. If desired, add fresh sour cream, lightly simmer the dish.

So all questions about how to cook frozen mushrooms as an appetizing snack have been resolved. Be sure to sprinkle portions of chopped herbs.

Roast with potatoes

When a huge frying pan appears on the table, in which fried mushrooms appetizingly show off, exuding incredible aromas, dinner turns into a real feast.

List of components:

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

The sequence of cooking potatoes with mushrooms:

Carefully processed mushrooms are well washed and thrown into a colander to glass the liquid.
Peeled potatoes are divided into thin circles or cut into cubes.
We heat both types of oil in a frying pan, put the mushrooms in it and cook over high heat until all the moisture disappears. Add the chopped onion, salt the composition a little and fry until a golden hue forms on the caps and pieces of vegetables.
At this time, in a separate bowl, fry the potatoes until tender. Many housewives do this in the same container with mushrooms. However, take my word for it, the proposed method allows you to get the most delicious dish. Salt the pieces of tubers at the end of the process.
We combine both compositions, season with sour cream or cream, mix everything gently, heat for another five minutes.

Sprinkle the fried mushrooms with chopped herbs, serve directly in the pan. Very appetizing!

Mushroom soup with mushrooms

No matter how eloquently we convince our family of the usefulness of eating liquid food, cooked mushroom soup will be the best way to convince. You don’t have to persuade anyone, they will also ask for supplements!

Product set:

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

Cooking sequence:

We sort fresh mushrooms, select high-quality specimens. We wash them well, put them in a saucepan, pour 1.5 liters of bottled water.
Boil the product for up to 10 minutes on medium fire from the beginning of the boil. Be sure to remove the foam.
Add peeled and diced potato tubers to the mushrooms, cook for another 8 minutes until the vegetables are soft.
At this time, chop the onions and carrots, sauté in oil until transparent, then add the flour.
Without stopping stirring, pour in a ladle of mushroom broth, bring the mixture to a homogeneous state.
We spread the resulting sauce in the prepared dish. Season it with salt, do not forget to throw in the laurel leaves. If desired, pepper the dish. After 3 minutes, we finish cooking.

When the soup with mushrooms is slightly infused, serve it to the table, decorating portions with chopped herbs.

Baked pies with mushrooms

Traditionally, Russian pastries stuffed with unique gifts of nature have always adorned the tables of our ancestors. Mushroom pies made up a constant assortment of food both on weekdays and on holidays.

Required components:

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

Cooking technology:

On the eve of cooking, we move the frozen puff product to the bottom shelf of the refrigerator.
Fry the pre-treated mushrooms in oil until the water has completely evaporated, after which we add the chopped onion. Continue the process until the vegetable pieces are very soft. We shift the composition to a plate so that the filling is completely cooled - only in this state can it be used to form pies.
We take the dough out of the package, carefully unfold it, roll it thinly. We carry out rolling only from ourselves, directing the rolling pin only in one direction. Only in this way can you not damage the puff texture of the muffin.
We divide the layer into small circles, squares or other "figures" according to our own preferences.
We place a spoonful of aromatic filling on each blank, pinch the edges of the dough, put the products on a baking sheet treated with oil.
Lubricate the blanks with yolk, send for 15 minutes in the oven, heated to t 180 ° C.

We arrange ruddy pies on a beautiful dish, enjoy 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 mushrooms cannot be ignored. This is the best appetizer for a strong intoxicant at any feast!

All components of the dish:

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

Process description:

Boil the tubers in "uniforms", cool, free from the peel, cut into small neat cubes.
We clean the cooled eggs, chop in the same form.
We put the mushrooms in a colander, wait until all the liquid has drained, rinse, blot with napkins.
We spread the chopped eggs in a deep bowl, salt a little, pour over the yogurt.
Now we place the potato layer, we also process it with a fragrant drink. Now we have the ham chopped into strips and the chopped green onion feather.
We complete the “tasty” composition with pickled mushrooms.

We send the salad to the refrigerator. Such a dish not only impresses with its delicious appearance, but also pleases with an unsurpassed taste!

Mushroom caviar from mushrooms for the winter with onions

What kind of breakfast or dinner will interest children and adult family members? In time, we recall the delicious mushroom caviar, cooked with our own hands at home.

Composition of products:

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

Step by step preparation:

Mushrooms are carefully processed, boiled in slightly salty drinking water. The process takes up to half an hour. Don't forget to take off the foam. We leave the finished mushrooms in a colander.
Next, grind the product in a home processor, using the largest grate so that the mushrooms are felt in the finished snack.
Fry the chopped onion in a frying pan with oil until golden brown. It is in this state that vegetables will provide caviar with special juiciness.
We combine the mushroom and onion compositions, add half a glass of water, simmer the resulting mass for 10 minutes with minimal heat.
We lay out the food in pre-prepared jars, leaving a little free space on top.
We cover the containers, sterilize for another 10 minutes, after which we roll them tightly. We store the cooled products in a cool room.

Mushroom caviar from 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'll be up and running in just a matter of minutes!

List of ingredients:

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

Step by step preparation:

We clean the piece of meat from films and tendons, rinse well, blot with paper towels, cut into cubes.
We chop the mushrooms into small pieces.
We place both components of the dish in the bowl of an electrical appliance, pour in lean fat. We turn on the “Frying” mode, cook in an open form, periodically mixing the composition.
We fill the container with ruddy products with drinking water, throw thyme and laurel leaves, garlic granules (powder), pepper, dried dill.
Change the mode of the unit to "Extinguishing", set the time to one hour.

The signal of 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-style carrots with mushrooms

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

List of components:

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

Cooking method:

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

Sprinkle chopped greens around the “animal” and admire the created masterpiece with pleasure!

Julienne from mushrooms

There is no need to introduce this dish, which is a delight of French cuisine. You just need to cook the dish and enjoy the moment!

Product set:

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

Cooking process:

Boil the mushrooms in the already familiar order, fry in oil with chopped onions until both components of the dish are golden brown.
We cut the cooled poultry meat, also process it in a pan until the golden hue of each piece.
We combine both obtained compositions, pass the products for another 5 minutes on a quiet fire, then put the chopped garlic, fresh sour cream, mix everything thoroughly.
We lay out the resulting mass in cocottes, sprinkle each serving with cheese chips, send for 15 minutes in the oven (180 ° C).

We take out an appetizing dish when the white “curls” completely bloom, forming a delicate golden crust. A delightfully delicious meal!

Chicken rolls stuffed with mushrooms

Peculiar poultry cutlets, decorated in an original way, are delicious on their own. If mushrooms are also present in their composition, this is already “bust”, since it is impossible to break away from such deliciousness!

Required Ingredients:

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

Creating a dish:

Cut the peeled and washed mushrooms into small pieces, fry in oil until the liquid evaporates. We attach the finely chopped onion, cook until the vegetable is soft and a golden hue appears on the mushrooms. At the end of the process, lightly salt and pepper the composition, sprinkle with chopped dill.
Add the chopped onion to the minced meat, season with spices and beat in the egg, after which we knead a homogeneous and rather viscous minced meat. We send it to the refrigerator for an hour.
We take out the meat product, select part of the composition (3 tablespoons), form a cake. In its middle we spread a little (up to 1 tsp) mushroom filling. We turn the roll, carefully pat it in the palms of our hands like an ordinary cutlet. In this way, we use the rest of the components of the dish.

To complete the recipe you will need:

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

Description of the cooking process:

Boil the chicken breast in lightly salted water until soft. We chop the cooled product as thin slices as possible
We release the eggs from the shell, coarsely rub.
We remove the mushrooms from the jar, immediately place them in a colander, rinse well, combine with chopped onion feathers.
We make a salad. Lay a layer of chicken on a serving platter. We process it with a mesh of mayonnaise, then we place the nut crumbs, then grated eggs and pickled mushrooms. Each new row is layered with sauce.
We complete the assembly with cheese chips and basil leaves.

We decorate the salad with chicken and mushrooms with pomegranate seeds. Amazingly beautiful food!

If someone else has questions about how to cook mushrooms, then the recipes presented have aroused the desired interest!