What to do with honey mushrooms after collection - the most successful ways to process mushrooms.

Forest mushrooms are one of the most delicious and healthy mushrooms; they contain a lot of phosphorus, protein, calcium, and iron. You can prepare a variety of nutritious dishes from honey mushrooms; they are suitable for pickling, freezing and pickling. Fried honey mushrooms are an excellent dish for a family meal, simple and varied, because... Honey mushrooms are combined with many vegetables and meat dishes. They are especially tasty with sour cream or cream sauce and herbs.

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

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

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

Frozen mushrooms are even easier to fry. You should not wash, cook or defrost them before frying. Place the mushrooms in a well-heated frying pan, sprinkled with oil. Fry them for a quarter of an hour over medium heat without covering the container with a lid.

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

How to fry honey mushrooms (video)

How to deliciously and quickly cook fried mushrooms in a frying pan

One of the easiest ways to prepare aromatic fried mushrooms is this:

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

They are best eaten hot.

A simple recipe for fried honey mushrooms with onions

It’s very easy to fry honey mushrooms with onions. For 600 grams of forest gifts you need a couple of large bulbs. First, the prepared mushrooms are placed in a hot frying pan without oil. Do not cover the container with a lid, this will evaporate excess moisture faster. After this, pour oil into the frying pan and add chopped onions. It should take about a third of an hour until it is ready. At the end, the mushrooms are salted and peppered, and sprinkled with herbs before serving.

Fried mushrooms in a frying pan

Recipe for fried honey mushrooms with garlic and mayonnaise

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

Cooking sequence:

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

Fried honey mushrooms with sour cream

Appetizing fried honey mushrooms with cream

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

Technological sequence:

The mushrooms are cooked for a quarter of an hour.
The onion is fried until golden brown.
Add honey mushrooms to it and continue the process for ten minutes.
Pour in half the cream, add pepper and salt and simmer, covered, over low heat for ten minutes. Otherwise the cream will separate.
Pour in the grated cheese, pour in the remaining cream, and keep in the same mode for another ten minutes.

Fried honey mushrooms

You can prepare another variation of the previous recipe:

Fry a couple of onions with a few cloves of garlic for a few minutes until golden brown and fragrant.
Boil a kilogram of forest mushrooms in salted water for a third of an hour.
Pour the semi-finished mushroom product into the onion-garlic dressing, add pepper and salt and fry for a quarter of an hour.
Pour the cream into the frying pan and leave the dish covered over low heat for another quarter of an hour. Sprinkle with herbs before serving.

How long to fry honey mushrooms (video)

Option with frozen mushrooms: half a kilo of potatoes, the same amount of wild mushrooms, an onion. Cooking technology:

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

Technological features of frying raw honey mushrooms:

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

You can fry the potatoes separately from the mushrooms, and then add them to them. After this, keep the dish covered for five minutes.

A hearty dish of fried honey mushrooms, potatoes and onions

Winter appetizer recipe with fried honey mushrooms

For winter preparation of fried mushrooms per kilogram of forest products, you need a glass of vegetable oil. The procurement process consists of the following stages:

Cook the prepared mushrooms for ten minutes and allow them to drain.
Place the mushrooms cut in half into a frying pan with heated oil and simmer under the lid for half an hour.
Then you should open the frying pan and continue to fry the honey mushrooms until the moisture has completely evaporated; at the end of the process you should salt them.
The finished mushrooms are placed in sterile jars and filled with hot oil up to the neck.
If there is not enough oil, then you should heat up an additional amount of it.
The jars are sealed with nylon lids and stored in the refrigerator for up to six months.

As an option, you can make a preparation with fried onions at the rate of a large onion per kilogram of honey mushrooms. The vegetable goes through the same frying stages as mushrooms.

How to cook honey mushrooms (video)

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

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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.

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 arrival of September, our minds, baskets and tables are rightfully occupied by the most popular and abundant autumn mushrooms - honey mushrooms. It is the autumn honey mushrooms that are called true honey mushrooms, and they received their name for a reason. Unlike summer and winter honey mushrooms, which belong to the fourth category, the true honey mushroom belongs to the first and second categories of mushrooms, because in terms of their nutritional qualities and calorie content, autumn honey mushrooms are not inferior to either boletus or aspen mushrooms. And according to many mushroom lovers, they even surpass them in their taste. Let's be honest, we are all big hunters of fried or salted mushrooms. Well, the editors of “Culinary Eden”, according to established tradition, invite you today to figure out and remember together how to cook honey mushrooms.

Honey mushrooms have been known since ancient times. Two and three centuries ago, our ancestors enjoyed collecting and preparing a wide variety of dishes from these autumn mushrooms. We do not lag behind them either. Indeed, what an incomparable pleasure it is to walk through the autumn forest on a beautiful 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, more than one basket. The yield of honey mushrooms is such that, with a little luck, it allows you to collect a good ten kilograms of delicious fresh mushrooms. And cooking honey mushrooms may well pass for a 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. And honey mushrooms are not wormy, which only adds to their attractiveness.

And how many dishes can be prepared from autumn mushrooms! Honey mushrooms are excellent boiled, fried, stewed, and salted. You can make a salad and an appetizer from honey mushrooms, you can put them on mushroom caviar or julienne, you can decorate honey mushrooms with both the simplest mushroom soup and the most complex mushroom hodgepodge. Honey mushrooms are salted and pickled, dried and frozen to enjoy wild mushrooms during the long winter. And simply fried with potatoes and whitened with sour cream, honey mushrooms will not leave both children and adults indifferent.

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

1. The best way to get honey mushrooms in your kitchen was and remains a trip to the forest. What a great place to take a walk with the whole family, breathe in the fresh forest air, and return home with plenty of spoils. Honey mushrooms are very widespread in most forests of our country. They grow on fallen and living trees of various types, especially often found in clearings and clearings. It's not difficult to recognize them. Young mushrooms have a spherical cap, while adults have a flat cap 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 attached to the stem are light in color in young honey mushrooms, but with age they become brownish-yellow. The leg of the honey mushroom is long, thin, slightly thickened at the bottom, with a white ring at the top. In adult mushrooms, the stem becomes excessively fibrous and rough and is not suitable for food.

2. If you don’t have the opportunity to go mushroom picking on your own, then your path lies to the market or to the store. It is best to buy honey mushrooms from familiar mushroom pickers at the market. In this case, you can be sure that they will sell you really fresh mushrooms, collected in clean forests located far from large cities and highways. Before purchasing, make sure that all mushrooms are fresh, firm, without bruises or signs of rotting. Be sure to smell the mushrooms. Good fresh honey mushrooms have an extremely pleasant, pronounced mushroom aroma without any extraneous odor. If the mushrooms offered to you look noticeably sluggish, if mold has formed on them or some of the mushrooms have rotted, if unpleasant notes of souring have been added to your own mushroom smell, refuse the purchase without regrets. You won't get a tasty dish from spoiled mushrooms, and an upset stomach won't make your family evening any better.

3. When you bring mushrooms home, try to clean and process them immediately. Like any other mushrooms, honey mushrooms cannot be stored for long periods of time. As a last resort, preparing honey mushrooms can be postponed for one day. To keep honey mushrooms fresh for 24 hours, carefully sort them out, getting rid of excess forest debris, put them in a clean paper bag and put them in the lower compartment of the refrigerator. But even after such preparation, honey mushrooms should not be stored for longer than 36 hours.

4. Perhaps not a single most exquisite overseas appetizer can compare with simple, but so tasty and aromatic fried honey mushrooms with sour cream. And this dish is so easy to prepare! Peel and rinse 500 g of honey mushrooms, place 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. Place the mushrooms in a colander and let the water drain. Meanwhile, melt 2 tbsp in a frying pan. spoons of ghee, add one finely chopped onion and fry until golden brown. Then add your mushrooms and sauté over high heat until golden brown, 10 to 15 minutes, stirring frequently. As soon as the mushrooms are sufficiently browned, add 3 tbsp. spoons of sour cream, salt and black pepper to taste, mix thoroughly, reduce heat to low and cook for another five minutes. Serve the finished mushrooms immediately, sprinkled with chopped dill.

5. The old cold appetizer of boiled honey mushrooms with horseradish is no less tasty. Peel and rinse 500 g of fresh honey mushrooms. Place the mushrooms in a saucepan, add one parsley root, cut into large pieces, one carrot, cut into slices, and one whole onion. Pour salted water over the mushrooms and vegetables, bring to a boil and skim off the foam. Then add 2 tbsp. spoons of lemon juice, one bay leaf and six black peppercorns. Cook over medium heat for 15 minutes, drain the mushrooms in a colander, drain, select and discard the vegetables, and cool the mushrooms. Transfer the boiled honey mushrooms to a deep salad bowl, add 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’s very easy to prepare a delicious soup of honey mushrooms with buckwheat. Clean and rinse 600 g of fresh honey mushrooms, put them in a saucepan and fill with two liters of water. Bring to a boil, skim off the foam and cook for 10 minutes. Heat one tablespoon of vegetable oil in a frying pan, add one finely chopped onion, one carrot, cut into small cubes, and half a parsley root, cut into small cubes. Fry the vegetables until golden brown and transfer to the pan with the mushrooms. Cook for another 5 minutes, then add 3 tbsp. spoons of washed buckwheat, salt and black pepper to taste. Cook everything together for 20 minutes. Serve the soup with sour cream and fresh dill.

7. Unusually aromatic and satisfying fish solyanka with honey mushrooms has always been one of the most popular dishes of Russian cuisine. Wash and squeeze one kilogram of sauerkraut. In a deep frying pan, melt 3 tbsp. spoons of melted butter, add the cabbage and simmer over medium heat for 15 - 20 minutes, stirring frequently. Cut 500 grams into large pieces. salmon fillet and place in a saucepan. Add 50 g of capers, two pickled cucumbers, peeled and seeded, and diced, 2 tbsp. spoons 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, place half of the stewed cabbage in it, place fish with pickles and mushrooms on top. Pour the broth left over from cooking the fish over everything 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 solyanka with olives, lemon slices and fresh herbs.

8. A hot dish of honey mushrooms baked in a pot with eggplants turns out tasty and piquant. Cut four large eggplants into slices, add salt and leave for 30 minutes until the juice releases. Then rinse, drain and roll in flour. Heat 2 tbsp in a frying pan. spoons of vegetable oil and fry the eggplants until golden brown. Separately, fry two large finely chopped onions until golden brown. Peel and rinse 500 g of fresh honey mushrooms, boil them in salted water for 5 minutes and drain in a colander. Grease the inside of ceramic pots with butter, place one bay leaf and three black peppercorns on the bottom of each. Place eggplants, fried onions and honey mushrooms in alternating layers in pots, filling the pots no more than two-thirds full. In a small saucepan, heat one tablespoon of butter, add one tablespoon of flour, mix thoroughly for a couple of minutes, and then pour in one glass of boiling milk, stirring continuously, add salt and pepper to the sauce and heat it for a couple of minutes over low heat. Pour the prepared sauce over the eggplants and mushrooms. 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 made from honey mushrooms with green beans. Sort, clean from strings and rinse 250 g. fresh green beans. Place the beans in boiling salted water and cook for 10 minutes. Drain in a colander and drain. Peel, rinse and boil 100 g of salted water for five minutes. fresh small mushrooms. Place in a colander and let the water drain. Heat 2 tbsp in a frying pan. spoons of olive oil, add mushrooms, beans and 1 tbsp. spoon of breadcrumbs. Fry, stirring, for 10 minutes, a couple of minutes before cooking, add salt and black pepper to taste. Remove from heat, add 1 tbsp. a spoonful of good wine vinegar and 2 tbsp. spoons of finely chopped parsley. Stir and serve immediately.

10. A delicious and aromatic pie with honey mushrooms will appeal to both adults and children. Chop three glasses of flour with a knife with 200 g of butter, and then rub with your hands until coarse crumbs form. Beat 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 it in cling film and put it in the refrigerator for 40 minutes. Meanwhile, prepare the filling. Clean and rinse two kilograms of fresh honey 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, place one layer on a greased baking sheet, spread the mushroom filling on top, cover with the second layer of dough and pinch the edges. Brush the pie with egg yolk and make several long slits on top. Bake in an oven preheated to 180⁰ for 30 - 40 minutes. Remove the finished pie 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 it sit warm for 30 to 60 minutes.

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

Mushrooms have been used for culinary purposes since ancient times. Dishes are prepared both from fresh fruits and stored for future use.

Pickled mushrooms are usually used to make separate snacks.

It is recommended to process the harvested crop immediately, without delaying it until the next day. Damaged copies must be thrown away. In order to get rid of worms and insects, mushrooms need to be soaked in salt water for a couple of hours. It is advisable to immerse the prepared fruits in salted water so that they do not turn black. For ease of preparation, large caps can be cut into pieces, but not very finely.

Recipes for frozen honey mushrooms

The taste of the finished dish does not differ from its analogue made from fresh mushrooms, if during the cooking process you follow all the recommendations of experienced chefs.

To defrost naturally, the mushrooms need to be removed from the freezer and moved to the bottom shelf of the refrigerator. After 10-12 hours the product will reach normal condition.

How to cook honey mushrooms in sour cream (video)

Mushroom soup

For a delicious dish you will need frozen honey mushrooms, as well as:

3 potatoes;
one onion and one carrot each;
vegetable oil, spices and salt.

To obtain a richer taste and aroma, it is recommended to take frozen honey mushrooms fresh. Further actions are not difficult:

The defrosted product must be thoroughly rinsed under running water.
Place in a bowl of cold water, add salt and place over medium heat. The foam formed during the cooking process must be skimmed off.
Chop the peeled vegetables and simmer for 10 minutes.
Cut the potatoes into cubes and add to the pan with the boiling mushrooms.
Add fried onions and carrots to boiling soup.

After the potatoes are cooked, the soup can be poured into bowls. For taste, you can add chopped herbs and sour cream to each serving.

Honey mushroom soup

Fried potatoes with mushrooms

To save time and make cooking easier, it is better to take a product that has been pre-fried. This way you won't have to defrost them. Additional Ingredients:

500 g potatoes;
500 g honey mushrooms;
head of onion.

Preparation consists of several stages:

The first step is to peel the onion, rinse and cut into half rings or cubes.
Heat some oil in a frying pan and fry the onion. After the vegetable becomes transparent with a golden edge, add frozen honey mushrooms. Keep on fire until the moisture evaporates.
Peel and cut the potatoes, place in a frying pan, mix with mushrooms and onions, add salt and pepper. Stir regularly during cooking.

Keep the finished dish covered for 10 minutes. It is recommended to serve with sour cream.

Honey mushrooms with fried potatoes

Mushroom pie

A fairly easy recipe to prepare, which, moreover, will never get boring. Ingredients for making the dough:

margarine 0.5 packs;
2 eggs;
1.5 cups flour.

For filling:

300 g honey mushrooms;
2 potatoes;
onion head;
0.5 glasses of milk;
a glass of sour cream;
2 eggs.

Despite the long cooking process, the pie turns out very tasty.

Beat the eggs, melt the margarine, add salt and eggs with flour. Place in a cool place for 30 minutes.
Fry the chopped onion until golden brown, add the thawed honey mushrooms and keep on the fire until cooked. Boil the potatoes. Mix sour cream with eggs, add flour and salt.
Distribute the dough layer in the mold so as to cover the entire bottom and make a side. Place potato pieces and mushroom mixture evenly on top. Pour in the egg mixture.
Place in the oven for 1 hour.

Mushroom pie

What can be prepared from pickled mushrooms?

Marinated honey mushrooms are good as a separate snack, but there are many recipes for equally tasty salads made from them. The product not only enhances the taste of the ingredients, but also gives the dish a salty note.

Mushroom appetizer with smoked chicken

The dish is suitable for decorating a holiday table because it has an unusual design. You need to stock up on the following products:

smoked chicken;
potatoes (4 pcs.);
onions (2 pcs.);
lemon;
cheese (300 g);
garlic and herbs.

Step by step steps:

Squeeze the lemon juice and add a third to the washed mushrooms and finely chopped onions.
Pass 3 cloves of garlic through a press and add to potatoes while cooking.
Chop the meat into thin strips, grate the cheese using a fine grater.
Place on a plate in layers: onion and mushroom mixture, sauce net, mashed potatoes, sauce, cheese, sauce, chicken.

The top of the dish must be decorated with mushrooms and herbs.

Pickled honey mushrooms

Recipe with tomatoes and bell peppers

For those who do not want to use high-calorie foods, a diet dish with vegetables is offered.

0.5 kg of sweet pepper;
2 red tomatoes;
green onion feathers and dill;
half an onion;
lemon juice and olive oil 3 tablespoons each.

Quick recipe:

Vegetables must be washed, tomatoes and onions cut into half rings, and peppers into strips. To rid the onion of bitterness, pour boiling water over it.
Chop the washed and dried greens, add to the vegetables and add honey mushrooms.

Before serving, season the salad with olive oil and lemon juice.

Stuffed tomatoes

Habitual salads can be replaced with originally designed dishes in the form of stuffed vegetables. For 4 tomatoes you need to take:

100 g honey mushrooms;
2 tablespoons of sour cream or mayonnaise;
greenery.

The cooking process consists of:

Cut off the tops of the tomatoes and remove the insides with a spoon.
Mix chopped mushrooms with herbs, add sour cream and salt.
Fill the drained tomatoes with the mushroom mixture and cover with caps.

Mushroom soup from honey mushrooms with cheese in a slow cooker (video)

The most delicious dishes with fresh honey mushrooms

Autumn forest gifts can be collected before the onset of frost. In terms of productivity, honey fungus surpasses all edible cap mushrooms. A variety of dishes can be prepared from its fruits.

Honey mushroom soup with buckwheat

A very easy to prepare recipe for which you will need:

vegetables (onions, carrots, parsley root);
buckwheat grain.

Preparation will not take much time:

Place the prepared mushrooms in a bowl and add water at the rate of 600 g of honey mushrooms per 2 liters. Bring to a boil and cook for 10 minutes, skimming off any foam.
Heat oil in a frying pan, add chopped vegetables, fry until the pieces turn golden brown. Transfer to a saucepan.
After 5 minutes, add the washed cereal. Salt and pepper. After 20 minutes the soup is ready.

You can put sour cream and dill in bowls of soup.

Mushroom salad with vegetables

Fried honey mushrooms with sour cream

To prepare the dish you will need very few ingredients. For 500 g of mushrooms you need:

onion (1 head);
sour cream (3 tablespoons);
melted butter (2 tablespoons).

Cooking guide:

Pour water over the peeled mushrooms and boil for 5 minutes. Let the water drain.
Fry the onion, add mushrooms to it, and after a quarter of an hour sour cream. Remove from heat after 8 – 10 minutes.

Serve the dish hot.

Casserole with tomatoes

For 0.5 kg of fresh honey mushrooms you should prepare:

tomatoes (7 pcs.);
grated cheese (1 tablespoon);
fat (3 tablespoons);
onion head (1 pc.);
flour (1 tablespoon);
parsley, dill, salt.

To prepare the sauce, you need to mix sautéed flour (1 tablespoon) in butter (1 tablespoon) with sour cream (1 glass), pepper and salt and boil for 5 minutes.

Separate the stems from the caps of peeled mushrooms.
Fry chopped onion. Add mushrooms to it. After a quarter of an hour, add sauce.
Fry the cut tomatoes, place them in a frying pan on top of the mushrooms, crumble the cheese on top and put them in the oven. Sprinkle the finished dish with fresh herbs.

Fried honey mushrooms with sour cream

A selection of the best honey mushroom salads

Salads are not only a tasty dish, but also beneficial for the body, as they are rich in valuable elements. The unbreakable structure of honey mushrooms makes them indispensable as the main ingredient.

For 150 g of mushrooms you will need:

3 eggs;
vinegar, vegetable oil and spices.

Cooking process:

Strain and chop honey mushrooms boiled in salted water.
Cut the boiled eggs and combine with honey mushrooms.
Season with oil and vinegar, add spices.

Mushroom salad with vegetables

You need to prepare:

mushrooms (350 g);
potatoes (3 pcs.);
cucumber;
onions (2 pcs.);
green peas (100 g);
tomatoes (2 pcs.);
eggs (2 pcs.);
sour cream (1 glass).

To prepare the salad, you will need a saucepan for boiling potatoes.

Boil potatoes, mushrooms and eggs. Slice.
Wash and chop the vegetables.
Add peas, sour cream, mustard, sugar, salt, dill and parsley.

Decorate the dish with thin slices of eggs and tomatoes. You can cut them into slices. Place sprigs of greenery.

Potato casserole with mushrooms

Horseradish salad

Products needed for the dish:

honey mushrooms (200 g);
carrots (1 pc.);
parsley root;
onions (2 pcs.);
lemon (1 pc.).

Cooking process:

Finely chop the vegetables and place in a container along with the mushrooms.
Pour in water and bring to a boil.
Add spices (bay leaf, salt).
After the ingredients are cooked, strain using a colander.
Transfer the cooled mixture into a deep bowl, season with lemon juice, chopped horseradish and vegetable oil.

Equally tasty both cold and hot.

How to prepare caviar from honey mushrooms (video)

Honey mushroom salad

Mushrooms can be either boiled or pickled. For 150 g of product you will need:

150 g hard cheese;
unsweetened apple;
egg;
mayonnaise and green onions to taste.

All products, except eggs and mushrooms, are raw.

Grate the cheese on a coarse grater and mix with chopped onion.
Add mushrooms, egg and grated apple.
Season with mayonnaise.

If the salad does not have enough sourness, you can add lemon juice.

There are many recipes with honey mushrooms, since meat and vegetables go well with boiled, pickled or fried forest products. Fresh fruits are often chosen for preparing first and second courses, casseroles, pies, and sauces. Pickled ones are usually made into separate snacks and also used as an addition to salads.

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September is the time to collect autumn honey mushrooms. These are wonderful mushrooms! They grow in groups, so if you “attack” a honey mushroom clearing, you definitely won’t leave the forest with an empty basket. And they cook quickly - these mushrooms do not need to be soaked, cooked for a long time or processed in any special way.

The site presents to your attention 7 simple recipes with forest autumn mushrooms.

Soup with honey mushrooms

Ingredients (for 4 servings):

Honey mushrooms (fresh) – 500 g,
Sour cream – 100 g,
Butter – 30 g,
Cheese (hard) – 100 g,
Salt, pepper - to taste.

Preparation:

Boil honey mushrooms in salted water for 20 minutes. Place in a colander and let the liquid drain. You can put it under pressure to remove excess moisture. Meanwhile, cut the onion into thin half rings and fry it in butter until golden brown. Finely chop the honey mushrooms, add to the onion and fry for 5 minutes over high heat, stirring constantly.

Add sour cream to the mushrooms, season with salt and pepper, stir, cover and simmer over low heat for another 5 minutes. Grind the cheese on a fine grater. Place honey mushrooms in julienne dishes (or cocotte makers), sprinkle cheese on top and bake in an oven preheated to 180 degrees until golden brown.

If you don’t have a julienne dish, then before sprinkling the mushrooms with cheese, simply transfer them from the frying pan into a beautiful heat-resistant form, and then serve in it.

Recipe option: During frying, you can add a teaspoon of dried marjoram along with sour cream, after grinding it in your hands to a powder state. In addition, if you want to get not an appetizer, but an independent dish, then supplement the mushrooms with boiled chicken, disassembled into fibers (you will need 300-400 grams of poultry mass). Add the chicken fillet after adding sour cream and spices to the honey mushrooms. Do not increase the cooking time. It is better not to transfer such julienne into cocotte makers, but bake it and serve it in a mold.

Scrambled eggs with honey mushrooms

7 simple recipes with honey mushrooms

Fried egg with mushrooms is a hearty and tasty breakfast, and if you cook honey mushrooms in advance, you will need very little time to prepare.

Ingredients (for 2 servings):

Honey mushrooms (boiled) – 100 g,
Eggs (large) – 4 pcs.,
Butter – 1 teaspoon,
Green onions - 4 feathers,
Dill – 2-3 sprigs,
Salt, pepper - to taste.

Preparation:

Heat the butter in a frying pan, add honey mushrooms there, fry until semi-crispy. Set the pan aside and let cool slightly. During this time, chop the dill and green onions. Return the mushrooms to the heat, carefully break the eggs into them so that you get a fried egg, add salt and pepper to taste. After 1 minute, sprinkle the scrambled eggs with herbs and cook until done.

Recipe option: If desired, you can add grated cheese to the mushrooms. In this case, first add the cheese, mix, and only then add the eggs and herbs.

Puree with honey mushrooms

Honey mushroom puree can be served as a separate dish or as a side dish for chicken or turkey. It is better not to eat it with meat, as this combination is difficult to digest.

7 simple recipes with honey mushrooms

Ingredients (for 4 servings):

Potatoes (medium) – 8-10 pcs.,
Onions (large) – 2 pcs.,
Honey mushrooms (boiled) – 300-400 g,
Milk – 200 ml,
Butter – 50 g,
Salt, pepper - to taste.

Preparation:

Peel the potatoes, cut them into halves and cook in salted water until tender. Cut the onion into small cubes, fry in 1 teaspoon of butter until golden brown, add chopped honey mushrooms, fry until semi-crispy. Crush the potatoes, season with boiled milk and butter, add mushrooms and onions to the puree, season with salt and pepper.

If you like the combination of honey mushrooms and dill, then add a bunch of chopped herbs to the finished puree.

Recipe options: if you are fasting or just want to make a dish less calorie, milk can be replaced with potato broth, and butter with vegetable oil. In this case, salt the potatoes less than usual when cooking. This puree can be used as a filling for pies, dumplings and pancakes. If you cook it a little more steeply, you will get potato zrazy from it - form cutlets, roll them in flour and fry in butter.

Salad “Country Chic”

This salad is quick and easy to make. Its main secret is its unusual presentation.

Ingredients (for 6 servings):

Honey mushrooms (boiled) – 400 g,
Potatoes (boiled) – 6 pcs.,
Onions (large) – 1 pc.,
Pickled cucumbers (large) – 2 pcs.,
Cheese (hard) – 200 g,
Mayonnaise - to taste,
Tartlets – 12 pcs.,
Red caviar – 6 teaspoons,
Parsley – 4-5 sprigs.

Preparation:

Finely chop the honey mushrooms and fry with onion, cut into very small cubes. Grind the boiled potatoes and cucumbers on a coarse grater, and grate the cheese on a fine grater.

Place in layers of dough tartlets: pickles, potatoes, cheese, mushrooms and onions, more cheese and potatoes. Lubricate the layers with mayonnaise. Top each tartlet with half a teaspoon of caviar and parsley leaves. You can do without caviar by decorating the tartlets with boiled egg slices or large, beautiful pickled honey mushrooms.

Honey mushroom caviar

Mushroom caviar is great for a “sandwich” breakfast and for serving on a holiday table. In addition, it can be wrapped in pancakes or lettuce leaves, added to stewed chicken and scrambled eggs, and also made into pita rolls based on it.

Ingredients:

Honey mushrooms (boiled) – 1 kg,
Onions (medium) – 3-4 pcs.,
Carrots (large) – 2 pcs.,
Vegetable oil - for frying,
Butter (softened) – 100 g,
Khmeli-suneli – 2 teaspoons,
Marjoram (dry) – 1 teaspoon,
Wheat bran, small - 2 tablespoons,
Salt, pepper - to taste.

Preparation:

Cut the onion into half rings, chop the carrots on a coarse grater. Fry vegetables in vegetable oil. In another frying pan, fry the boiled mushrooms. Allow the products to cool slightly and pass everything through a meat grinder or grind in a blender. Add butter, spices, bran, salt and pepper to the resulting mass. Mix well. Place in a container or glass jar. Caviar is stored in the refrigerator for 4-5 days. If you are going to use it as an auxiliary ingredient, you can freeze it.