What to do with mushrooms after harvesting - the most successful ways to process mushrooms. What to cook from fresh mushrooms for the winter and for dinner: step-by-step photo recipes for mushroom dishes How to cook autumn mushrooms deliciously

Autumn mushrooms are a very valuable, tasty and nutritious product. Many mushroom pickers are very well aware of this, since they have to harvest a large mushroom crop for the winter. Therefore, the preparation of autumn mushrooms as snacks takes them a lot of time. However, all efforts are lost against the background of the final result: open a jar of canned mushrooms in winter and put it on a festive or everyday table to give pleasure to relatives and friends.

There are quite a few recipes for preparing autumn mushrooms. The most common and affordable at home are the processes of pickling, salting and frying. In addition, hodgepodge and caviar are made from mushrooms. All options are tasty and fragrant, if you follow simple recommendations. And during the festive event, when a delicious mushroom appetizer appears on the table, you will not regret spending the time.

Note that for pickling, you can choose one of two options: either cook the mushrooms in a cold way or hot. Recall that the cold method involves boiling the fruiting bodies separately without marinade. Hot pickling - boiling mushrooms directly in the marinade with the addition of spices and spices.

The recipe for preparing pickled autumn mushrooms in a cold way only at first glance seems complicated, especially if the novice hostess has to do the harvesting. The main point of the process is to prevent the growth of microorganisms in the finished product with the help of heat treatment and acetic acid.

The marinade, which in this case is prepared separately and only then poured over the mushrooms, turns out to be transparent and light. However, the aroma is not as expressive as with hot pickling.

Honey mushrooms - 3 kg;
Water - 1 l;
Sugar - 2.5 tbsp. l.;
Salt - 2 tbsp. l. topless;
Vinegar 9% - 50 ml;
Garlic - 8 cloves;
Bay leaf - 5-8 pieces;
Black peppercorns - 10 pcs.

How to deliciously cook pickled autumn mushrooms, step-by-step instructions will show.

Peel the mushrooms, wash and boil for 20 minutes, removing the foam from the surface.
Put on a sieve and let drain completely.
Prepare the marinade: bring water to a boil, add salt, sugar to dissolve the crystals.
Grind garlic cloves and send to the marinade, add peppercorns, bay leaf and let boil for 3 minutes.
Pour in the vinegar and let it boil for 5 minutes.
Arrange the boiled mushrooms in sterilized jars and pour over the hot marinade.
Close with plastic lids, insulate with an old down jacket or blanket and let cool.
You can take it to the basement or leave it in the refrigerator.

Hot pickling of autumn mushrooms

With this method of cooking autumn mushrooms, the marinade has a more specific aroma. The filling itself turns out to be a little viscous and unclear. However, this only gives the mushrooms their zest.

Only by following the recipe and without changing the proportions of vinegar and salt in the marinade, you can cook an excellent snack for the winter.

Honey mushrooms - 2 kg;
Black and allspice pepper - 5 peas each;
Water - 1 l;
Bay leaf - 3 pcs.;
Vinegar - 2 tbsp. l.;
Salt - 1 tbsp. l.;
Sugar - 1.5 tbsp. l.;
Carnation - 3 buds.

To know how to properly prepare autumn mushrooms for pickling, we offer a step-by-step recipe.

We clean the mushrooms, cut off most of the legs and boil for 20-25 minutes.
We take out with a slotted spoon into another pan and pour 1 liter of water.
Let it boil, add salt and sugar, mix.
We introduce all the other spices, including vinegar, and cook mushrooms in the marinade for 20 minutes.
Distribute into sterilized jars along with filling and close with plastic lids.
Let cool, put in the refrigerator or take out to the basement.

The recipe for salted autumn mushrooms in a hot way

There are two options for salting honey mushrooms - a cold method and a hot one. Both are popular, but the hot version is still considered more preferred. The recipe for preparing salted autumn mushrooms in a hot way is used to speed up the salting of the mushroom crop. After 8-10 days, such an appetizer from the "gifts of the forest" can be put on the table.

Honey mushrooms - 4 kg;
Salt - 250 g;
Leaves of currant, oak and cherry;
Bay leaf - 10 pcs.;
Garlic - 10 cloves;
Black and white pepper - 10 peas each.

We offer a description of the step-by-step preparation of autumn mushrooms and photos:

Mushrooms are boiled in salted water until they begin to settle to the bottom (about 20-30 minutes).

Transfer to a colander to drain, then lay out on a kitchen towel to dry.

Put clean oak, currant and cherry leaves on the bottom of an enameled or wooden container, sprinkle with a thin layer of salt.

We put a layer of honey mushrooms on the salt, sprinkle with peppercorns, thin slices of garlic, salt and bay leaf. Lay out all the mushrooms and spices in layers, sprinkling each layer of fruiting bodies with salt. Cover with a large plate, cover with a clean cloth napkin and put the load. After 2-3 days mushrooms will be in brine. If there is not enough liquid, cold boiled water should be added to the mushrooms.

After 10-15 days, mushrooms can be decomposed into jars and closed with lids.

How to cook autumn mushrooms for frying for the winter

There are many recipes for cooking fried autumn mushrooms. Some options for preparations are made for the winter, others can be eaten immediately. This version of fried mushrooms is universal, and can be used as an independent dish, snack, side dish and preparation for the winter.

An excellent addition to fried mushrooms is considered to be onions, which will enrich the dish with an amazing aroma. However, in order to make a tasty and healthy preparation for the winter, you need to know how to properly prepare autumn mushrooms for frying.

Honey mushrooms - 2 kg;
Onion - 700 g;
Salt - to taste;
Vegetable oil - 100 ml.

Mushrooms must be pre-cleaned: cut off the lower part of the leg, remove all forest debris from the hats, rinse and only then boil.
Boil mushrooms in salted water for 20-25 minutes and drain in a colander.
Heat up a frying pan, pour in the oil and add the mushrooms.
Fry for 20 minutes until golden brown.
Peel the onion from the skin, cut into half rings and add to the mushrooms, mix.
Fry on low heat for 15 minutes, salt to taste.
Pour into sterilized glass jars and close with tight lids.
Cooked mushrooms can be eaten even hot, or you can put them in the refrigerator after cooling.

How to cook fried autumn mushrooms: mushroom recipe

This recipe is not suitable for harvesting for the winter, but eating it hot is just a pleasure! The addition of sour cream makes the mushroom dish fragrant, tender, with a rich creamy taste. How to cook forest autumn mushrooms to surprise your loved ones?

Honey mushrooms - 1 kg;
Onions - 3 pcs.;
Refined oil - 70 ml;
Sour cream - 10 ml;
Ground black pepper - 1 tsp;
Salt - to taste.

According to the step-by-step instructions, you will learn how to cook fried autumn mushrooms with sour cream.

Peeled mushrooms are boiled in water for 20 minutes and allowed to drain on a sieve.
Spread on a preheated pan with oil and fry for 15-20 minutes over medium heat.
The onion is cut into thin slices, added to the mushrooms, mixed and continued to fry for 15 minutes over low heat.
Salt to taste, add pepper, stir and pour in sour cream.
Mix thoroughly, cover with a lid and simmer over low heat for 15 minutes, stirring constantly so as not to burn.
When serving (optional), you can decorate with chopped herbs.

How to cook a hodgepodge from autumn forest mushrooms

Autumn mushroom mushroom is suitable for making hodgepodge. This type is especially suitable for this dish because of its taste properties. Moreover, such a delicious mushroom hodgepodge will decorate any dinner for the whole family.

Honey mushrooms - 700 g;
Cabbage - 500 g;
Onions - 2 pcs.;
Carrots - 1 pc.;
Salt - 2 tsp;
Vegetable oil;
Saffron - a pinch (for an amateur).

How to cook autumn mushroom mushroom for such a delicious dish as hodgepodge?

They clean and boil mushrooms for 20 minutes, put them in a colander to drain.
Remove the top leaves from the cabbage and finely chop it.
Spread in a saucepan, pour in 1 liter of water and vegetable oil, salt and mix.
Put on fire and simmer for 5-8 minutes, then remove from the stove.
Grate the peeled carrots on a coarse grater and cut the onion into cubes. Send to the pan and fry in vegetable oil for 10 minutes.
Add to cabbage, mix well and let it brew.
Mushrooms are fried in a small amount of oil for 10-15 minutes.
Pour over the cabbage, turn on the minimum fire, cover with a lid and simmer for 20 minutes.
Let the hodgepodge stand for 10 minutes, pour into portioned plates and serve.

How to cook caviar from fresh autumn mushrooms

There is another option on how to cook fresh autumn mushrooms - this is caviar. Since mushrooms are not inferior in calories to meat, caviar prepared according to this recipe will appeal to vegetarians, fasting people, and even gourmets.

Honey mushrooms - 2 kg;
Onion - 500 g;
Carrots - 500 g;
Vegetable oil - 200 ml;
Salt and black ground pepper - to taste.

Step-by-step instructions will show how to properly cook caviar from autumn mushrooms.

Mushrooms boiled in salted water are thrown back onto a sieve and left to drain.
Carrots and onions are peeled, washed and chopped in any way.
Fry in vegetable oil until tender and twist in a meat grinder.
Mushrooms are fried until golden brown, chopped with a meat grinder and combined with vegetables.
Stir, salt, pepper and fry together for another 10 minutes.

When serving, the dish can be sprinkled with chopped herbs. If you want to close the caviar for the winter, then when stewing in the last minutes, add 2 tbsp. l. vinegar. Divide into jars, close with tight lids, let cool and refrigerate.

Honey mushrooms are mushrooms familiar to every Russian. From them you can cook a large number of various fragrant and tasty dishes, and the benefits of these mushrooms have been known for a long time. Yes, and collecting mushrooms is quite pleasant - they grow in groups, capturing large territories, so even several buckets can be collected from one place.

The mushroom got its name because of the characteristics of growth. It's no secret that mushrooms grow on stumps and around them not one by one, but in families. In this regard, there are two versions of the origin of such an interesting name.

The first is based on the fact that "mushroom" is a cognate word for the word "stump", and the second says that once the mushroom pickers discovered this mushroom, and cutting it off, they saw a few more growing nearby and exclaimed: "They again!", and, thus Thus, the word "mushroom" follows from the word "again."

In any case, this name has been attached to the mushroom for a very long time and, despite its folklore origin, is official in Russia.

Honey mushrooms grow in whole families on stumps in both coniferous and deciduous forests. They are found on absolutely all continents, except for the regions of permafrost. They prefer to grow on old rotten stumps and any rotten wood.

You can recognize these mushrooms by a long stem that can reach 15 cm and a round hat with pronounced plates on the underside. The color of the stem can vary from light to dark brown shades, and the hat from light cream and yellow to brown-red tones. More detailed characteristics again depend on their species, age and place of growth.

Types of mushrooms

There are a large number of edible mushroom species, and the following are widespread and loved by Russian mushroom pickers:

They are characterized by small cap sizes - 3 ... 7 mm in diameter and a high leg, reaching 10 cm. At the same time, its thickness reaches 8 mm. Its color is yellowish with a white coating. The hat is also a light yellow shade, and in wet weather changes color to yellowish brown. The center of the cap is always darker in color than its edges. They bear fruit, like other types of mushrooms, in waves, starting in June and ending with autumn frosts;

This species is slightly darker in color than the previous representatives of these mushrooms. Their hat is brown, and after rain it becomes transparent. The diameter of the cap can be from 3 to 8 mm, and its center is lighter than the edges. A leg up to 9 cm high is characterized by the presence of a ring, which turns into a strip with age. To the bottom of the ring, the leg has scales. The first summer mushrooms can be found already in June, and their fruiting lasts until late autumn;

Differ in large sizes. So, for example, the cap of the present honey agaric can reach 17 mm in diameter. Both the cap and the leg of the young representatives of this species are completely covered with scales. The color of the mushroom belongs to delicate pastels, from light to dark brown shades. These mushrooms appear in the summer by the end of August and bear fruit until October, before the first frost;

They bear fruit from autumn to spring, so you can find them even under snow in thawed patches. The diameter of the mushroom cap reaches 10 cm in diameter, and the stem is 7 cm in height and does not have a skirt. The stem is dark brown and the cap varies from dark yellow to orange-brown.

October mushrooms, autumn mushrooms: video

Benefit and harm

Eating mushrooms in food has a beneficial effect on human health, since they contain not only vitamins and minerals, but also special substances, for example, thiamine, which is responsible for reproductive function and the nervous system. Mushrooms are rich in protein, they also contain zinc, copper, phosphorus, potassium, iron, etc. At the same time, mushrooms are low-calorie, suitable for people who monitor weight and diabetics.

In folk medicine, the beneficial properties of mushrooms have long been appreciated, the main of which are antiviral and anticancer effects on the human body. These mushrooms perfectly cleanse the intestines, removing toxins and toxins. The use of mushrooms also has a good effect on the processes of hematopoiesis.

In principle, mushrooms will not bring any harm to the human body if they undergo good preliminary preparation before cooking the dish: cleaning and cooking. But it’s still not worth abusing mushrooms, since they, like all mushrooms, are hard food to digest. Therefore, you should not eat up honey mushrooms at night. In addition, the cleansing effect of mushrooms can turn into diarrhea with unlimited eating of these mushrooms.

How to cook

Honey mushrooms, like most mushrooms, need to be processed as soon as possible after picking or buying. Depending on how many of these mushrooms are available, you can use various cooking methods for dinner, for example, cook soup from them or just fry them with onions, or process them for longer storage: freeze or pickle.

The fastest and easiest way to process mushrooms is to fry them. Moreover, absolutely any side dish will suit them, and the dish will turn out to be very tasty and fragrant. Fried mushrooms are suitable for consumption by people who watch their weight, since 100 g of the finished product contains less than 50 kcal. In order to fry mushrooms, you will need the following ingredients:

mushrooms - 0.5 kg;
onion (medium) - 2 pcs;
butter or vegetable oil;
salt, pepper - to taste.

After all the ingredients are collected, proceed to washing the mushrooms. They need to be thoroughly washed under running water, paying special attention to the undersides of the hats, as there may be grains of sand and other debris in the plates. Then you can dry them a little and cut them into large pieces. Small mushrooms are fried whole.
While mushrooms are drying after washing, you can heat a frying pan with oil and fry the onion, peeled and cut into half rings, until transparent. Usually it takes no more than 2-3 minutes.
Then mushrooms are added to the onion and fried, stirring constantly, until the liquid that comes out of the mushrooms during cooking has completely evaporated. Season with salt and pepper.
You can add sour cream to the already prepared dish and simmer under the lid for about 5 minutes, or add fresh dill.

Mushrooms make a very tasty snack for the winter for long-term storage, which is suitable for any holiday table. To prepare pickled mushrooms you will need:

mushrooms - 3 kg;
water - 1.5 l;
allspice peas - 8 pcs;
garlic - 2 ... 3 cloves;
bay leaf - 2 pcs;
vinegar 9% concentration - 2/3 cup;
salt - 2 tablespoons;
sugar - 1 tbsp.

After all the products are collected, you can begin to prepare mushrooms. Mushrooms of small sizes are ideal for seaming. In some varieties of mushrooms, the legs can become harsh, so they are sometimes shortened, but not completely, by 1/3 of the length. Mushrooms must be thoroughly cleaned and washed. This is followed by the pre-cooking operation. Honey mushrooms need to be boiled in salted water for 15 ... 20 minutes until cooked (they will sink to the bottom of the pan). After they are thrown back into a colander, and the water is drained.
To prepare the marinade, all spices except vinegar are thrown into the water, brought to a boil. Then add the prepared mushrooms and cook everything together for 5-10 minutes. Toward the end of cooking, vinegar is added to the pan.
Mushrooms are laid out in clean jars, and pour marinade on top. The jars are rolled up and allowed to cool at room temperature. It is recommended to store blanks in a cool place, and they can be eaten about a month after preparation.

This dish is lean and light, yet very healthy and nutritious. In order to prepare mushroom soup, the first thing you need to stock up on is a small amount of the necessary ingredients from the list:

mushrooms - 0.3 ... 0.4 kg;
potatoes - 0.5 kg;
onion (medium) - 1 pc;
carrots - 1 pc;
vegetable oil - 3 ... 4 tablespoons;
salt, pepper - to taste.

After all the ingredients are collected, proceed to the preliminary preparation of mushrooms. They must be thoroughly washed and cut into small pieces.
Then the soup can be prepared in different ways. For example, some pre-boil mushrooms over low heat for half an hour, after which the water is drained, and the mushrooms are poured with new water and soup is prepared. Others do it a little differently, dropping the mushrooms into boiling water and boiling them for 15 minutes, after which they begin to add the rest of the ingredients.
In any case, potatoes are added to the mushrooms first after the specified time. While it is being cooked with mushrooms, a roast is prepared. To do this, onions and carrots are peeled and chopped: onions - into small cubes, carrots - on a grater; after which they are fried in a small amount of vegetable oil.
When the potatoes are almost ready, the roast is thrown into the soup, everything is mixed and seasoned with salt and pepper. After that, the soup is boiled from mushrooms for another 5 minutes.
The finished soup is poured into plates, fresh herbs and sour cream can be added to each of them.

fresh;
with pre-heat treatment.

The first method of freezing will allow you to preserve the taste and aroma of freshly picked mushrooms, and with proper defrosting, the mushrooms will be firm and suitable for cooking any dish. The second method is suitable for those housewives who are hesitant about freezing fresh mushrooms. Both of these methods allow you to keep the crop in the freezer for quite a long time, so both will be considered separately.

If it was decided to keep the collected mushrooms frozen fresh, then it is worth paying special attention to their preliminary processing - cleaning them from dirt. The fact is that mushrooms cannot be washed before freezing, all plant residues must be removed from small fungi manually, which requires patience from the hostess.

But first, mushrooms are sorted into large and small, and in parallel with this, they are rejected - only healthy mushrooms without signs of rot and stains are considered suitable for freezing. Then they start cleaning them up.

If the mushrooms are heavily soiled, they can be wiped with a clean, damp towel and then dried. It is best to preserve the aroma of mushrooms not cut, but frozen whole. Mushrooms can be packed in flat containers, resealable freezer bags or on trays.

It is important to lay them out in one layer. If they are put too tightly on top of each other, then the mushrooms will simply stick together, and when defrosted they will lose their shape. Mushrooms can be stored frozen at a temperature of about -18 0 C for 6 months.

Here you can use one of three methods of heat treatment before freezing mushrooms:

blanching. This term means short-term scalding with boiling water or steam of fresh mushrooms. This method allows you to quickly get rid of dirt on mushrooms, but mushrooms prepared in this way after defrosting are suitable for cooking far from all dishes. The fact is that after blanching, the mushrooms fall apart, and their shape is deformed. Such mushrooms can be used in soup or for cooking mushroom caviar;
boiling. You can mushroom and boil. They are also pre-cleaned, then dipped in salted water and boiled for half an hour over low heat. After that, the mushrooms are thrown into a colander, waiting for the water to drain, and then the mushrooms are dried on a cloth or paper towels. When the mushrooms dry and cool, you can put them in containers for freezing;
frying. Mushrooms are pre-fried for 20 ... 25 minutes, and then, after cooling, they are laid out in portions in containers. In addition, you can put out the mushrooms and also pack them up, and pour the liquid in which they were stewed on top. Fried and stewed mushrooms are stored half as much frozen than fresh - 3 ... 4 months.

How to clean mushrooms quickly and effortlessly: video

honey agaric- an edible forest mushroom that is often found in deciduous forests.

Honey mushrooms many mushroom pickers fell in love: it is pleasant to collect them, because they grow in large groups; fragrant and tasty dishes are prepared from mushrooms, marinated for the winter.

Let's consider in detail: types of mushrooms description and photo, the benefits and harms of mushrooms, when to collect and how to cook mushrooms.

own name honey agarics(translated from Latin "bracelet") received because of the peculiar form of growth of mushrooms - in the form of a ring.

Most often, honey mushrooms can be found on stumps by entire families, in coniferous and deciduous forests. Mushrooms prefer to grow on any rotten wood and rotten stumps.

You can find mushrooms not only under trees, but also in meadows, forest edges and under shrubs.

Honey mushrooms are easy to recognize, they have a long, thin leg up to 12-15 cm long. The color varies from light yellow to dark brown depending on the place of growth and age.

Most have honey mushrooms on their legs "skirt". The hat is round in shape, rounded downwards, the underside with pronounced plates.

The color of the cap varies from light cream to red-brown. Hat of young mushrooms covered with small scales becomes smoother with age.

Each type of mushroom has its own specific differences, it all depends on the place of growth and age.

Honey mushrooms are useful to eat, are considered a low-calorie product. The composition of mushrooms includes not only minerals and vitamins, but also thiamine, which is responsible for the nervous system and reproductive function.

Of the useful substances included in the composition of mushrooms, the following can be distinguished: microelements(potassium, phosphorus, iron, zinc and others); vitamins groups B, C, PP and E; amino acids; cellulose; squirrels.

In folk medicine, mushrooms are known for their antiviral and anticancer effect on the human body, often used in the treatment of the thyroid gland and liver pathologies. Honey mushrooms excellent remove waste and toxins from the body, have a positive effect on the processes of hematopoiesis.

100 g of mushrooms contains the daily norm of trace elements to maintain normal hemoglobin. By regularly consuming mushrooms, you will prevent the development cardiovascular diseases.

Honey mushrooms will not bring any harm to a person if they have been pre-trained before cooking.

Contraindications for use

Do not forget that mushrooms are heavy food to digest, so do not eat mushrooms at night. Excessive consumption of mushrooms can lead to diarrhea. Do not give mushrooms to younger children 12 years.

Types of mushrooms

From a large number of edible species, honey mushrooms. 4 main ones can be distinguished, most often collected by mushroom pickers.

An edible mushroom that grows in large colonies, mostly on rotten and damaged wood in deciduous forests. The hat of this species is brown, becoming transparent after rain.

At honey mushrooms, hats are 3-8 mm in diameter, the center is lighter than the edges. The honey agaric is up to 9 cm high, the leg is light with a ring, over time only a strip remains from it. Below the ring is a leg with scales.

The first mushrooms can be found from June and they bear fruit until the end of August.

These mushrooms are on a high stem up to 10 cm, yellowish in color with a white coating, dense in length, slightly expanded downwards. Over time, the leg thickens.

Cap sizes are from 3 to 7 mm in diameter, light yellow in color, becoming yellowish-brown in wet weather. The edges of the cap are lighter than the center. Below are light, rare plates.

Begin to bear fruit from June to autumn frosts.

You can find mushrooms in meadows, fields, summer cottages, in ravines and on forest edges. Honey mushrooms grow in arched rows.

A popular species of mushrooms, it is large in size. Mushroom on a leg 8-10 cm long with a slight thickening at the very bottom. The thickness of the legs is up to 2 cm. You can see a pronounced ring under the hat itself.

Hats are large, on average 3-10 cm (sometimes up to 15-17 cm). Records of light yellow color, rare.

Young mushrooms are covered with scales on the surface. The color of the cap depends on the type of trees on which honey mushrooms grow - from light to brown flowers.

Honey mushrooms begin to bear fruit from the end of August and end in October.

Honey mushrooms can be found on damaged and old deciduous trees, mainly on poplars and willows.

Leg 2-7 cm high, up to 1 cm thick, velvety brown.

On the leg there is no ring under the hat. The cap reaches a diameter of up to 10 cm, from yellow to brownish-orange in color. The plates are white, rare. The flesh is white or yellowish.

Honey mushrooms can be found in thawed patches and even under snow, from autumn to spring.

If you are an inexperienced mushroom picker, always follow the rule: "Not sure - don't take it" It is better not to risk your health and loved ones.

Main differences: caps of non-edible mushrooms are brighter, may be brick red, rusty brown or orange, while edible mushrooms are light beige or brownish in color.

The most dangerous false honey agarics of sulfur-yellow color.

Also, the surface of the cap of edible mushrooms covered with scales, a darker color than the color of the cap.

false mushrooms always have a smooth cap surface, most often wet, and after the passage of rain, the surface becomes sticky.

Lovers of overgrown mushrooms should take into account the fact that the scales disappear as the mushrooms grow.

Edible mushrooms always have white, cream, pink plates on the underside of the cap, and in false mushrooms they quickly darken, have green, olive-black shades.

There are edible mushrooms on the leg Film "skirt" located under the hat, false mushrooms do not have it - the main difference on which you should always focus.

Real mushrooms have mushroom aroma, poisonous mushrooms give off mold, earth.

Honey mushrooms in our country are considered one of the most beloved and actively eaten. If you do not know what dishes can be prepared from mushrooms, then consider the options offered.

The presented recipes will tell all lovers of forest gifts about the secrets of cooking dishes from mushrooms. In addition, they will help to decorate delicious treats for festive feasts in an original way. Do not forget that cooking is a special place for revealing your talent. Even if you do not have special skills in this area, do not be discouraged, because you will certainly cope with the preparation of these 14 recipes, because they are described in detail step by step.

In addition to simple mushroom recipes, we also offer photos that will make it easier to master the process. Try to make at least one of the options, and feel free to serve it to your family - no one will be disappointed.

This page contains recipes for dietary dishes, hot, second, as well as options for preparations for the winter. Diet dishes from mushrooms can be prepared in different ways: boil, stew or bake. Many people prefer to cook autumn mushrooms, which are much superior in taste to winter and spring ones. Dishes from autumn mushrooms will be appreciated even by demanding lovers of mushroom dishes.

A mushroom dish with potatoes and eggs in a slow cooker

If there are mushrooms in the refrigerator, you can cook a dish from them using a slow cooker. Having such a device in your kitchen, you should not worry about lunch or dinner, especially since cooking in it is very convenient.

Honey mushrooms - 500 g;
Medium size potatoes - 6 pcs.;
Eggs - 3 pcs.;
2 pcs. onions and carrots;
Vegetable oil (odorless);
Salt and ground black pepper - to taste;
3-4 sprigs of green parsley.

A dish of mushrooms in a slow cooker will amaze you with its taste, because it will retain all the nutrients and vitamins.

Honey mushrooms are cleaned, washed, most of the stem is cut off and boiled for 15 minutes.
Spread in a colander, and while the mushrooms drain, they are engaged in cleaning the onion and slicing it.
Boiled mushrooms are mixed with onion half rings, spread on a hot pan with vegetable oil and fried until golden brown.
Potatoes and carrots are peeled, washed from contamination and chopped on a coarse grater.
Combine all vegetables with mushrooms, beat in eggs, add salt and pepper to taste, mix everything well.
The bowl is lubricated with oil, the whole mass is laid out and tamped a little.
Turn on the "baking" mode and set the time for 70-80 minutes.
After a sound notification, leave the dish in the multicooker for 20 minutes, then remove and turn on a plate.

It turns out an excellent casserole, which, when served, is decorated with sprigs of greens.

How to cook a diet dish of boiled mushrooms with beans: a recipe with a photo

Honey mushrooms - 500 g;
Boiled asparagus beans - 300 g;
Fresh tomatoes - 4 pcs.;
Spinach and arugula - 40 g each;
Garlic - 5 cloves;
Olive oil - 4 tbsp. l.;
Processed cheese - 100 g;
Onions - 2 pcs.;
Sunflower oil - 3 tsp;
Ground black pepper - ? tsp;
Salt - to taste.

A recipe with a photo of cooking a dish of boiled mushrooms will help you make a delicious salad for the whole family.

Mushrooms are washed, boiled in salted water for 15 minutes, washed again and laid out in a colander to drain.
Next, the mushrooms are cut and combined with diced onions.
Fry in vegetable oil for 10 minutes, salt, pepper and mix well.
Boiled asparagus beans are mixed with cooled mushrooms and onions.
Sliced tomatoes are added, the greens are torn by hand and also added to the salad.
Garlic is cut into small cubes, mixed with melted cheese and olive oil.
All ingredients are mixed until smooth and laid out in a deep salad bowl.

What dish can be prepared from mushrooms frozen for the winter: a recipe with a photo

What dish can be prepared from mushrooms that have been frozen for the winter? Try to make a snack that can normalize metabolism and restore damaged cellular structures. This dish has good digestibility and nutritional value.

Frozen mushrooms - 500 g;
Sweet and sour apples - 3 pcs.;
Olive oil - 4 tbsp. l.;
Wheat flour - 1.5 tbsp. l.;
Mushroom broth - ? Art.;
Low-fat sour cream - 150 ml;
Salt - to taste;
Greens of dill or parsley.

The proposed recipe with a photo will help you prepare a dish of frozen mushrooms according to all the rules of cooking.

Put frozen mushrooms in a bowl and place on the bottom shelf of the refrigerator. Such defrosting will allow the mushrooms to remain beautiful in appearance.
Boil in water for 10 minutes, put on a kitchen towel and let drain a little from excess liquid.
Mushrooms can be cut into pieces or left whole, fry in olive oil for 5 minutes. on medium fire.
Add peeled and thinly sliced apples and simmer over low heat with mushrooms for 5 minutes.
Mix mushroom broth with flour, beat with a whisk so that there are no lumps left, salt, pour into mushrooms with apples.
Boil for 10 minutes, pour in sour cream mixed with chopped herbs, and bring the apple-mushroom mass to a boil.

This dish is best served chilled.

Dish of salted royal mushrooms with green peas

In this variant of cooking salted mushrooms, the best ingredient is royal mushrooms. Such an ideal combination of products is used for festive feasts. It is not for nothing that the incredible taste of the dish and the small waste of time for its preparation are so popular with many housewives.

Salted mushrooms - 500 g;
Canned green peas - 200 g;
Onion - 3 heads;
Low-fat sour cream - 100 ml;
Water - 3 tbsp. l.;
Fresh tomatoes - 4 pcs.;
Salt - to taste;
Paprika - 1 tsp;
Ground black pepper - ? tsp

A dish of royal mushrooms, salted for the winter, is prepared in stages, the main thing is to follow the instructions.

Mushrooms pour water and leave for 20-30 minutes, depending on salinity.
Rinse in water, let drain, cut into cubes and put in a dry frying pan.
Add peeled and diced onions and pour sour cream diluted with water.
Simmer for 10 minutes, add ground black pepper, paprika, salt to taste and canned peas.
Simmer another 10 min. covered with a closed lid, turn off the heat, let the dish cool down a bit.
Serve in serving bowls with fresh tomato slices.

Recipe for a hot honey mushroom dish: mushroom borscht

Recipes for cooking hot mushroom dishes will allow you to feed a delicious dinner to the whole family.

Cooked borscht with mushrooms and prunes has an original taste and aroma.

Chicken broth - 2 l;
Honey mushrooms - 500 g;
Dried prunes - 7 pcs.;
Beets - 2 medium pieces;
White cabbage - 200 g;
Onions and carrots - 2 pcs.;
Parsley root - to taste;
Tomato paste - 2 tbsp. l.;
Vegetable oil - for browning;
Vinegar 9% - 2 tbsp. l.;
Salt - to taste;
Sugar - 1 tbsp. l.;
Bay leaf - 1 pc.;
Sour cream - to taste;
Black pepper - 4 peas.

A hot dish of mushrooms, and in our version it is mushroom borscht, is prepared as follows:

Pre-peeled and washed mushrooms are cut into strips and put in a pan with vegetable oil.
Saute until golden brown and add diced onions.
Pass for another 5-8 minutes. put in a separate bowl.
The carrots are crushed into cubes, and the peeled beets are rubbed on a coarse grater, everything is fried together until tender.
Pour a little chicken broth from the pan, salt to taste, add tomato paste, vinegar and sugar, mix.
Pour shredded cabbage into the boiling broth, add carrots and beets, cook for 10 minutes.
Add chopped parsley root, bay leaf and black peppercorns.
Boil for 5 minutes, introduce dried prunes, cut into cubes or strips, as well as mushrooms with onions, boil for another 10 minutes.
When serving, you can add 1 tbsp to each plate. l. sour cream.

Recipe for the first course of dried mushrooms

The first dish of dried mushrooms turns out to be rich and satisfying, with a pronounced mushroom aroma. Mushroom soup is a great option to feed your loved ones at the dinner table.

Dried mushrooms - 20 g;
Thin vermicelli - 200 g;
Mushroom broth - 2 l;
Potatoes - 4 pcs.;
Onions - 2 heads;
Bay leaf -1 pc.;
Chopped greens - 2 tbsp. l.

The recipe for preparing a dish of dried mushrooms should be followed by following the step-by-step instructions.

Wash mushrooms and soak in cold water overnight.
Drain the water, pour a new portion (2 l) and put to boil over medium heat.
Boil for 20 minutes, catch the mushrooms with a slotted spoon and put on a plate.
Cut into pieces and fry in oil for 10 minutes.
Add diced potatoes to the mushroom broth and boil for 15 minutes.
Salt, dice the onion and send to the soup.
In 10 minutes. add vermicelli and mushrooms, throw bay leaf and boil for 7-10 minutes. on slow fire.
When serving, add chopped greens to each plate.

The best meadow mushroom dish: puree soup

Meadow mushroom dishes are amazingly tasty. For example, mushroom puree soup can diversify the daily menu, and your family will be satisfied with lunch.

Meadow mushrooms - 600 g;
Potatoes - 5 pcs.;
Carrots and onions - 1 pc.;
Cream - 500 ml;
Garlic - 3 cloves;
Mushroom broth - 2 tbsp.;
Salt and black ground pepper - to taste;
Butter - for frying;
Cubes of crackers;
Chopped herbs - to taste.

Delicate and tasty puree soup is the best mushroom dish even for children.

Following the step-by-step instructions, you can prepare a delicious treat for 8 people.

We clean and chop the onion and carrot: three carrots on a grater, cut the onion into cubes.
Mushrooms after pre-cleaning, fry in butter until golden brown.
Fry onions and carrots separately in oil until golden brown.
Add chopped potatoes to boiling water and boil until tender.
We catch potatoes and put them in a blender bowl, add onions with carrots and mushrooms.
Grind and spread in a saucepan, pour in the cream, mushroom broth and stir.
Pour salt to taste, pepper and bring to a boil, stirring so as not to burn.
Add diced garlic and leave for 10 minutes to infuse.
Pour into portioned plates, putting crackers and chopped greens in each.

The second dish of pickled mushrooms with potatoes: a recipe with a photo

The proposed recipes with photos of second courses from mushrooms will complement not only the everyday menu, but also decorate the festive table.

The recipe for pickled mushrooms in the form of a salad turns out to be tasty and spicy. In addition to the canned fruiting bodies themselves, potatoes and onions are also taken, and the finished salad is seasoned with chopped herbs and sour cream.

Pickled mushrooms - 400 g;
Potatoes - 6 pcs.;
Onions - 2 pcs.;
Sour cream - 100 ml;
Salt - to taste;
Vegetable oil - for frying;
Chopped dill greens - 2 tbsp. l.

A dish of pickled mushrooms according to this recipe with a photo is prepared as follows:

We thoroughly wash the potato tubers and put them in boiling water, boil for 30-35 minutes.
Let cool slightly and peel off the skin.
Cut into cubes and put in a pan with vegetable oil.
Fry until golden brown and at the very end add to taste.
Remove the top layer from the onion and cut into thin rings.
We wash pickled mushrooms in cold water, mix with onion rings and chopped dill.
Mix hot potatoes with mushrooms, onions and dill, add to taste.
Pour in sour cream, mix so that sour cream is evenly distributed throughout the salad.
We spread it in a salad bowl and put it on the table as an appetizer.

Delicious dish of mushroom legs

Is it possible to cook an interesting and tasty dish from the legs of mushrooms? We offer to surprise your loved ones and make baked bell peppers stuffed with mushroom legs.

Red and yellow bell pepper - 4 pcs.;
Onion - 2 pcs.;
Legs of mushrooms - 300 g;
Chicken fillet - 1 pc.;
Sour cream - 3 tbsp. l.;
Hard cheese - 150 g;
Vegetable oil - for frying;
Salt - to taste;
Green sprigs of parsley - 8 pcs.

The recipe for preparing a mushroom dish is described below in stages.

Chicken fillet is washed, cut into small cubes and fried in oil until golden brown.
Diced onion is introduced and fried together with meat for another 7 minutes.
The legs of mushrooms are boiled for 15 minutes, drained and fried in oil until golden brown.
Combine meat, onions and legs of mushrooms, mix, salt to taste.
Bulgarian pepper is cut in half, the seeds and stalk are removed, spread on a baking sheet covered with parchment paper.
Fill the pepper with mushrooms and meat, mix sour cream and? part of the grated cheese, pour over the filling in peppers.
Place in preheated oven for 30 minutes. and baked at 180°.
10 minutes before readiness, the pepper is removed, sprinkled with the remaining grated cheese and returned to the oven.
When serving, put a sprig of parsley on each half of the pepper.

A dish of mushrooms with the addition of potatoes

A mushroom dish with the addition of potatoes is an excellent substitute for meat products for vegetarians or fasting people. Cutlets are served with mashed potatoes and vegetable salad.

Fresh mushrooms - 700 g;
Boiled potatoes - 4 pcs.;
Eggs - 2 pcs.;
Breadcrumbs - 3 tbsp. l.;
Salt and ground black pepper - to taste;
Chopped greens - 2 tbsp. l.;

Use the recipe and photo of cooking fresh mushrooms with potatoes.

Honey mushrooms are boiled for 15 minutes. in salted water and put in a colander.
Potatoes are peeled and cut into pieces, chopped with a meat grinder.
Mushrooms are also chopped, mixed with potatoes, everything is salted and peppered to taste.
Greens and eggs are added, mix well until smooth.
Cutlets are formed from minced meat, crumbled in breadcrumbs.
Fry in oil on both sides until golden brown. Cutlets can be served both hot and cold.

A dish of fried hemp mushrooms with pasta

For such a dish, it is better to take hemp mushrooms, which are famous for their taste and nutritional properties. Pasta with fried mushrooms is an excellent hemp mushroom dish for those who are on a diet and respect Italian cuisine.

Honey mushrooms - 500 g;
Pasta - 150 g;
Vegetable broth - 150 ml;
Basil - ? tsp;
Salt - to taste;
Onion - 2 heads;
Garlic - 3 cloves;
Vegetable oil - for frying.

Use the step-by-step recipe for cooking a dish of fried mushrooms with pasta for 2 people.

Bring water to a boil in a saucepan, add pasta, add a little salt and cook for 3 minutes. less than the allotted time.
Drain the water, rinse the pasta with water and put it in a saucepan.
After pre-cleaning, cut the mushrooms into small pieces.
Peel the onion, chop finely and fry in oil until transparent.
We introduce mushrooms, cover with a lid and simmer over low heat for 20 minutes.
Before the end of frying, add salt and mix well.
We introduce mushrooms with onions into a saucepan for pasta, pour in the broth, simmer for 3 minutes.
Pour the basil and diced garlic, mix, remove from the stove and serve.

A dish of wild mushrooms: salting for the winter

Honey mushrooms are mushrooms that are quite popular; not many mushrooms can boast of such a wide use in cooking. Along with mushrooms or porcini mushrooms, mushrooms are actively harvested by housewives for the future for the winter. Due to their excellent taste and excellent physical characteristics, they are suitable for preparing first courses, as well as for pickling or salting. But despite their popularity, these mushrooms are a rather dangerous product and it is important to know exactly how much to cook mushrooms before eating so that indigestion or more serious troubles do not follow.

How do they get on the table

If the hostess wants to please her household with a delicious dinner of these mushrooms, then there are two options for the appearance. The first of them - the easiest and safest - to buy a product in a supermarket. Modern industry is engaged in the industrial production of any demanded goods, including mushrooms. In addition, buying them in a store will be the safest, due to the fact that honey agaric is a dangerous mushroom and has poisonous twin brothers, the store product excludes their appearance among the product.

The second way is self-preparation. This should be done only by experienced mushroom pickers, who know exactly how to distinguish the right mushroom from a poisonous fellow, often growing on the same stump. The collection takes place at the end of August and continues until the end of October, depending on the region of growth. These mushrooms are very easy to collect, they grow in large families on old stumps, and sometimes on living trees. Having found one mushroom tree, you can collect the required amount of product in one place. At the same time, returning here the next year, the mushroom picker will also find a nursery.

Advice! In the case when the mushrooms are collected, but there are doubts about their quality, it is worth throwing half of the onion head into a pot of water, in which the product is first boiled. If there are poisonous representatives in the pan, the onion will turn blue.

Cooking

After harvesting, it is important to subject the mushrooms to proper heat treatment. It depends on how safe the food is. In addition to the high content of nutrients, protein and trace elements, mushrooms have the ability to absorb heavy compounds and other harmful substances from the environment. In this regard, it is strongly not recommended to collect a product that grows within the city or close to the roadway.

It is necessary to cook mushrooms correctly in two stages. At the first, the product is poured with water and put on fire, after a while, the water will begin to boil, it is important to remove the foam and boil the mushrooms for five minutes. After this time, it is necessary to change the water. Drain the old one to pour it fresh and add spices and spices to it to taste. At the second stage, mushrooms should be cooked for 20-25 minutes until the product has completely settled to the bottom of the pan.

The boiled product should be thrown into a colander and drained of excess liquid. If you plan to cook the first course, then the second water in which the mushroom was boiled can be used as a broth.

In supermarkets, mushrooms are sold frozen, they are well suited for frying or making soups. But before cooking the main dish, they also need to be boiled. Frozen mushrooms should be boiled for 20-25 minutes, while preliminary boiling can be missed. It is up to the hostess to defrost the product before boiling or not, depending on the situation. If time allows, then you can let the mushrooms thaw, and if there is no time to wait, then frozen mushrooms can be cooked immediately.

Preparation of dried mushrooms

Honey mushrooms, due to their dense structure, are often harvested in winter by drying. Dried, they keep their shape well and retain their aroma. Before drying, raw mushrooms are cleaned of debris, earth and blackouts on the legs or hat, after which they are subjected to a drying process.

In order to cook something from dried mushrooms, they must first be soaked in water for 4-12 hours so that the mushrooms are saturated with moisture and return to their original shape. After that, boil the mushrooms, according to the principle of cooking a fresh product: in two waters for a total of 30-35 minutes.

Pickled mushrooms have an amazing taste and will be an excellent snack in the winter; dense small mushrooms that do not contain flaws are selected for pickling. From large overgrown mushrooms, you can cook caviar. But whatever the preparation, honey mushrooms must be pre-cooked.