How to cook honey mushrooms: recipes for dishes made from fresh mushrooms. What to cook from honey mushrooms for the winter and for dinner - recipes with fresh mushrooms step by step with photos and videos

Mushrooms, along with meat, are one of housewives’ favorite foods for holiday dishes. From late summer to late autumn, you can enjoy fresh mushrooms to your heart's content. What to do the rest of the time? Honey mushrooms, which are available in large quantities, are quite suitable for many dishes, and getting these mushrooms is not difficult.

They are used for preparing soups, main courses, salads, and appetizers. One of the simplest recipes will be frozen. This dish is well suited for a vegetarian table or during fasting. Mushrooms are washed under running warm water for 15 seconds, left in a colander to drain the water. A medium-sized onion is cut into small pieces. Heat sunflower oil in a heated frying pan, add onions and lightly fry them, add mushrooms. Salt everything, add peppercorns and other spices to taste, mix and fry over medium heat for about 15 minutes until the liquid from the mushrooms has evaporated. This dish goes perfectly with mashed potatoes as a side dish.

Another traditional dish for which you will need frozen honey mushrooms (recipes may differ slightly from each other). To do this, diced onions are sautéed in butter. Washed mushrooms are added to it, the contents of the pan are mixed. When the honey mushrooms are half cooked, cream mixed with a small amount of flour is poured here. The dish is left on the fire for a few more minutes, after which it is poured into portioned dishes and sprinkled with grated cheese on top. Julienne is eaten not only hot, but also warm and cold, while its taste is practically not lost.

If you want to make an excellent appetizer for the holiday table, then a recipe that produces frozen pickled honey mushrooms is suitable. Of course, you can buy ready-made mushrooms, but when cooked yourself, they turn out much tastier, and some ingredients (for example, vinegar or spices) can be added to suit your own taste preferences.

Mushrooms are poured with cold water, brought to a boil, after which the water is drained. New boiling water is poured into the honey mushrooms at the rate of one glass per kilogram of mushrooms. Add black peppercorns, bay leaves, a little dried cloves, salt (a tablespoon per kilogram), sugar (a teaspoon per kilogram). The honey mushrooms should boil over low heat for about 40 minutes. At the very end, add a spoon, but a little more is possible). The mushrooms are placed in jars and tightly sealed or screwed with sterilized lids.

Frozen honey mushrooms, the recipes for which are quite different, can also be used for first courses, for example, make Finely chopped smoked lard with a layer of meat, fry in a frying pan, add boiled meat, cut into small cubes (you can take any sausages), after 15 minutes Mushrooms are placed here, and all ingredients are simmered over low heat. When the honey mushrooms are half cooked, add sauerkraut, salt, pepper, spices, and bay leaves into the frying pan. The dish remains on the fire for about 5 minutes; tomato paste is added at the end of cooking. The solyanka mixes well. If it turns out too thick, then dilute it with broth. You can also add olive rings and herbs.

In any case, frozen honey mushrooms (no matter what recipes are used to prepare them) can become a good lifesaver for the housewife, because dishes from them are made quite quickly, and they are stored in the freezer for a long time. Therefore, for unexpected guests, it is enough to take them out, defrost them for a few minutes and put them in a frying pan. A tasty and nutritious dish is ready.

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

Features of honey mushrooms

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

Honey fungus is a “difficult” mushroom to collect and process. But all the difficulties are redeemed by the result. If you don’t collect honey mushrooms, but buy them, half of the difficulties will be eliminated. All that remains is processing and preparation. In the latter, honey mushrooms “agree to anything”: salting, marinating, frying - parka - boiling, stewing - whatever. They are easy to prepare and there are many recipes. Any kitchen equipment is suitable for this purpose.

The simplest thing is to fry honey mushrooms in a frying pan with potatoes. But different equipment still gives different tastes. With the advent of such equipment as the multicooker and convection oven, new recipes appeared.

The honey fungus is also interesting because its structure, despite its 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 mushroom will not crumble or fall apart.

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

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

Honey mushrooms fried in a frying 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:

1. Honey mushrooms must be washed in several waters to remove all the mucus. There is no need to cut the mushrooms unless they are very large.
2. Boil water in a large saucepan. Salt it a little. When the water boils, place the prepared honey mushrooms into it.
3. Boil for 15 minutes. Then drain the water. Leave the mushrooms in a colander until the water is completely drained.
4. While the water is draining, you need to put the frying pan on the fire. Pour in the amount of oil indicated in the recipe. When the oil is hot, add honey mushrooms to the frying pan. Fry, stirring occasionally, for 20 minutes. At the end of frying, add salt and pepper.
5. Add sour cream to the pan. Mix. Cook for 12 minutes.
6. Remove the finished dish from the heat, divide into portioned plates and serve, sprinkled with chopped dill.

Honey mushrooms fried with potatoes and onions

Recipe:

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

Technology:

1. Process the onion and wash it. Cut into medium cubes.
2. Rinse honey mushrooms several times to remove all the mucus.
3. Wash the potatoes. Clean and wash again. Cut into slices.
4. In a frying pan with hot vegetable oil, add chopped onion. Fry for three minutes. Add salt. Spice up.
5. Pour the washed honey mushrooms into the frying pan. Cook for a quarter of an hour without covering.
6. Add chopped potatoes to the mushrooms. Mix. Cook for another quarter of an hour.
7. Move the pan to the edge of the stove. Cover with a lid and simmer for ten minutes.
8. Serve sprinkled with finely chopped green onions.

Honey mushrooms stewed in sour cream in a slow cooker

Recipe:

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

Technology:

1. Carefully sort out the honey mushrooms. Rinse them in several waters until the mucus is completely removed.
2. Process and peel the onion. Chop into fine crumbs.
3. Turn on the multicooker in the “Stew” mode. Pour some vegetable oil into the multicooker bowl. Wait until the oil warms up.
4. Pour chopped onions and processed, dried mushrooms into the bowl. Cook without closing the lid for 20 minutes.
5. Mix sour cream and mayonnaise thoroughly. Pour the resulting sauce over the mushrooms and stir. Close the lid and cook for five minutes.
6. Place the finished dish on portion plates and sprinkle with chopped dill.

Cheese soup with honey mushrooms

Recipe:

• honey 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:

1. Rinse honey mushrooms thoroughly until all mucus is removed. Dry on a kitchen towel.
2. Process, peel and cut the onion into small cubes.
3. Process the carrots, peel and grate with a coarse grater.
4. Process the potatoes and cut into cubes.
5. Sauté onions and carrots in a frying pan with hot vegetable oil.
6. In a large saucepan, fry the mushrooms until the liquid has completely evaporated.
7. Add the sautéed vegetables to the mushrooms and stir. Fry for 3 minutes.
8. Pour chicken broth into the saucepan. You can, if you wish, use any other one you like best.
9. When the contents of the saucepan boil, add melted shredded cheese. Stir thoroughly until the cheese is completely melted and clumps together.
10. Add chopped potatoes to the saucepan. Wait until it boils, then reduce the heat to almost minimum. The soup should simmer gently. Cook until the potatoes are ready.

Honey mushroom caviar

Recipe:

• honey 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:

1. Rinse honey mushrooms thoroughly, process, rinse again. Boil in salted water for half an hour over medium heat.
2. Place the boiled mushrooms in a colander and let the water drain completely.
3. Heat vegetable oil in a large, comfortable saucepan. Add mushrooms to it. Cook over moderate heat for a quarter of an hour. The mushrooms must be stirred constantly to prevent them from burning.
4. Process, peel and wash the onions and carrots well. Roughly chop the vegetables and add them to the pan with honey mushrooms. Cook for another quarter of an hour over moderate heat.
5. Remove the pan from the stove and cool the mushroom mixture. Scroll it in a meat grinder with a medium grid twice.
6. Add processed, well-washed, chopped greens.
7. Mix the resulting mass thoroughly. Salt and pepper. Pour in lemon juice. Mix thoroughly again until smooth.
8. Pour vegetable oil into a frying pan, heat it and fry the mushroom mixture for 10 minutes.
9. Remove the pan from the stove. Let cool slightly. Pack the contents into jars. Cover with plastic lids. Cool and put in the refrigerator.

As you can see, preparing honey mushrooms is not difficult. There are more than enough recipes. Bon appetit!

Dear cooks and guests! I offer you a recipe for dumplings with potatoes and pickled honey mushrooms. I hope you enjoy this combination of ingredients. The dough does not contain eggs and dumplings can be considered a lean food. For young housewives, I will show how to make dumplings with an openwork and strong edge. Prehistory. I started getting interested in cooking while still in elementary school. One day I went to my neighbors and saw Aunt Tasya making dumplings, ran home and started cooking... I ended up with something between a sole and rubber. Two years later, while visiting a Ukrainian friend, I was offered dumplings. I politely agreed, remembering that it was not tasty. Having taken the first bite, I was delighted! And Aunt Lida, seeing my facial expression, said: “Bachish, yaki have mene varenyychki?!” Indeed, the dumpling dough was amazingly tender and tasty. Of course, she asked me to teach how to make such a delicious dish. And Aunt Lida patiently showed and told me everything. I haven't spoiled any more dumplings. Since then I have not been shy about asking for the recipe and learning! Today I will share my experience.

How to properly freeze honey mushrooms.

First, you need to sort out the honey mushrooms and clear them of debris.
You can freeze honey mushrooms raw, but it is preferable to boil them before freezing. To do this, pour boiling water over the mushrooms. As soon as the mushrooms boil, foam forms, which must be skimmed off with a slotted spoon. The water should be changed, pour boiling water again (this will speed up the process of cooking the mushrooms), add a little salt and cook for 20-25 minutes.

After this, strain the honey mushrooms into a colander; the liquid should drain out as much as possible. Transfer the mushrooms to a towel, this will allow unnecessary moisture to escape. An important note: honey mushrooms can be frozen only when they are dry.

Mushrooms prepared in this way, after defrosting, retain their shape and do not spread, which means that they can be used to prepare various dishes.

For example, you can prepare zrazy stuffed with honey mushrooms.

To do this, frozen mushrooms should be thawed at room temperature. Drain off excess liquid.

Finely chop the onion and grate the carrots on a coarse grater. Fry onions and carrots until half cooked.

Finely chop the thawed honey mushrooms (you can grind them in a meat grinder, but it’s more interesting when there are pieces of mushrooms in the filling).

Add the prepared mushrooms to the onions and carrots, fry for about 20 minutes. Adjust the taste by adding salt and pepper (don’t forget that the mushrooms are already a little salty). You can stop at this stage, because fried honey mushrooms are wonderful on their own, and adding a little sour cream will make a wonderful dish. But we will continue :)

Prepare the minced meat. Squeeze the garlic through a press, finely chop the onion.

Peel the potatoes and grate them on a fine grater.
Add onion, garlic, grated potatoes, spices, and salt to the minced meat. Mix everything thoroughly. Then it is better to beat the minced meat to give it airiness. Take the minced meat in your hand, throw it into the bowl, repeat this several times.

Now you can start forming zrazas with filling. 1 tbsp. Distribute the minced meat evenly over the palm of your hand, put 1 tsp in the middle. (you can add a little more) mushroom filling and now carefully lift the free edges of the minced meat up, forming a cutlet. The cutlet should be pressed well in your palms so that it does not fall apart during cooking.

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.