What can be prepared from fresh honey mushrooms: how to cook, fry, marinate and freeze mushrooms

Honey mushroom lovers always return home from the forest with a rich harvest. They often bring several buckets of mushrooms at once. In this regard, the question arises: what can be prepared from fresh honey mushrooms?
There are many ways to process fresh honey mushrooms. Every housewife always prepares some mushrooms for the winter. And the other part of the fruiting bodies is sent to prepare lunch or dinner for the whole family. We offer you 13 best ways showing how to prepare fresh honey mushrooms.

What can be made from fresh honey mushrooms: pickled mushrooms

Pickling is the most suitable way to prepare honey mushrooms for the winter. Many people can’t even imagine a holiday table without an appetizer in the form of aromatic and crispy mushrooms. You cannot prepare pickled honey mushrooms fresh; they must first be boiled.

fresh honey mushrooms - 2 kg;
purified water - 800 ml;
salt and sugar - 1 tbsp. l.;
vinegar (9%) - 4-5 tbsp. l.;
vegetable oil - 7 tbsp. l.;
cloves - 2 buds;
bay leaf - 4 pcs.;
black pepper grains - 12 pcs.

There are 2 ways to pickle honey mushrooms - hot and cold. The latter involves separately boiling the mushrooms, which then simply need to be filled with marinade into jars. So, how to pickle fresh honey mushrooms in a cold way?

As already noted, after cleaning from dirt and adhering debris, the mushrooms should be rinsed in cool water and boiled. Heat treatment time is about 20-25 minutes.
Then place the honey mushrooms in sterilized glass jars and prepare the marinade.
Place all ingredients in a saucepan with water (indicated in the recipe) and stir until the salt and sugar crystals dissolve.
Put on fire and boil the marinade for 10 minutes, then strain it and fill the jars with fruiting bodies.
Cover with boiled nylon lids or roll up with metal ones.
Leave to cool completely and take to a cool room. You can start tasting this appetizer within a week.

Doubles - be on the lookout!

A clear example allows you to identify real meadow mushrooms from false ones after the first quiet hunt, carried out together with an experienced mushroom picker. The experience and knowledge transferred during the fishing process is unlikely to be replaced by an encyclopedia, a brief description and photo examples. However, if there is no such option for studying distinctive features, you can start learning using alternative options. Combining all the secondary options, a beginner who decides to join the mushroom business can easily cope with his first hunt.

Important!
If you have doubts during mushroom picking, you should not take risks, hoping for luck. It is worth worrying about your health, preferring to be left with an empty bucket, instead of poisoning and intoxication of internal organs.

The most common mistake made by both beginners and experienced mushroom pickers is collecting wood-loving collibia. Instead of meadow representatives, it often ends up in the baskets and buckets of lovers of quiet hunting. True, in comparison with other species similar in appearance, this double is harmless. Its alternative name is spring (summer) honey fungus. Germination lasts until mid-August. You can meet it not only in the forest zone, but also in open areas where grass and weeds grow. A representative of the Negniuchnikov species belongs to the conditionally edible mushrooms and is well suited for consumption after heat treatment and initial boiling. And although its value is minimal, the mushroom has connoisseurs who prefer mushroom dishes without a pronounced aroma and taste.

The second twin of the meadow honey fungus is the buttercollibia. Another conditionally edible mushroom, which is large in size. Appearance - almost identical to meadow grass. It differs only in the absence of aroma and bright taste of mushrooms.

Simple but clear distinctive features will allow you to avoid confusing meadow mushrooms with collibia or other mushrooms:

1) a bulge located in the middle of the hat. In edible honey mushrooms it is more pronounced than in its counterparts;

2) the plates should be sparse, but uniform, painted the same color. If inclusions and irregularities, red or reddish spots are observed, the mushrooms have nothing to do with honey mushrooms. Most likely, there was a collibium on the way;

3) any honey mushrooms smell pleasant, and meadow mushrooms are no exception to the rule. Comparing edible non-rotworms with collibia, the latter have a repulsive aroma, reminiscent of spoiled food or mold. Honey mushrooms have an unusual aroma, combining mushroom notes with spicy cloves.

The poisonous twin of meadow mushrooms remains the white talker. Its alternative name is whitish. After consuming it, symptoms appear quickly, regardless of the chosen method of heat treatment and volume of consumption. Symptoms of poisoning become well expressed after 45-70 minutes. Signs include: dizziness, loss of consciousness, cold sweat, severe dizziness, stabbing pain in the abdominal area.

Only a novice mushroom picker who has no experience in quiet hunting can confuse the white talker with the meadow honey fungus. Bright distinctive features catch the eye even from afar. The first ones are large, reminiscent of autumn honey mushrooms, having a snow-white cap turned towards the stem. The smooth edge has no jagged edges or irregularities.

Today there are many varieties of talkers. Some are conditionally edible, others are inedible, and others are completely poisonous and can cause irreparable harm to health. In total, there are more than 200 species.

Helpful information!
Unfortunately, experienced mushroom pickers can also make a mistake at the time of collection and accidentally put a poisonous mushroom in their basket. However, if you are lucky enough to discover a find during washing and cleaning, you should not risk your health. It is recommended to discard the entire crop so that the released poison cannot be absorbed into the pulp of healthy fruits. And most importantly, it is prohibited to consume collected mushrooms with alcohol. In case of an error, the combination of degrees with toxins and poisons can lead not only to poisoning, but also to death. Internal organs cannot cope with the load. You can suspect something is wrong based on the main signs: redness of the cheeks and neck, swelling, loss of coordination and consciousness.

You should be extremely careful when collecting meadow honey mushrooms in certain regions where fiber grass grows. Despite the large number of varieties, each mushroom from the family is poisonous. In terms of external signs, it is clearly different from honey mushrooms. The plates are grayish and darken in adulthood, becoming yellow-brown and even brown.

How to cook fresh honey mushrooms for further pickling

The hot pickling method is considered more popular, because the mushrooms are boiled directly in the marinade, which allows the preparation to be saturated with herbs and spices much faster. Many housewives like this option, because it is quite simple to prepare and is ready to eat within a day.

honey mushrooms - 1 kg;
boiled water - 1 tbsp.;
salt - 2 tsp;
sugar - 4 tsp;
vinegar - 5 tbsp. l.;
black pepper (peas) - 10 pcs.;
bay leaf - 3 pcs.;
garlic - 3 cloves.

How to pickle fresh honey mushrooms to prepare an amazing snack for a holiday or every day?

First you need to sort through the mushroom crop and clean it of dirt and debris.
Rinse the fruiting bodies with running water, place in a saucepan and add water. How to cook fresh honey mushrooms for further hot pickling?
This is very simple to do: place the container with mushrooms on medium heat and wait until it boils.
Add a pinch of citric acid to preserve the color of the fruiting bodies and cook for 20 minutes, constantly skimming off the foam.
Transfer to a colander and leave for 20-30 minutes to drain the liquid.
Combine salt, sugar, bay leaf, pepper and pressed garlic in the water specified in the recipe.
Bring the marinade to a boil and add the boiled mushrooms.
Boil for 5-7 minutes and then add vinegar.
After 3-5 minutes, remove the container from the heat and transfer the contents into sterilized jars.
Roll it up, let it cool and take it to the basement.

How long does it take to cook winter mushrooms?

Before cooking winter mushrooms, you need to carefully process them. Then the mushrooms are placed in a saucepan with plenty of water and cooked for 15–20 minutes from the moment of boiling. The foam must be constantly removed using a slotted spoon. At the end of cooking, add bay leaf to improve the taste and salt. After boiling, flammulina can be used in any recipe: prepare soups, marinate, fry, pickle.

Salting honey mushrooms in a cold way

Recipes for preparing fresh honey mushrooms also include pickling processes. For the cold method, only young and strong specimens are taken.

honey mushrooms - 3 kg;
salt - 120 g;
bay leaf - 4 pcs.;
cloves - 2-3 buds;
allspice and black pepper grains - 5 pcs.;
horseradish leaves.

For the cold pickling method, mushrooms are not boiled, so you need to pay due attention to careful initial processing.

After sorting and cleaning, the honey mushrooms are immersed in salted water and left for 10-15 hours. During this time, it is recommended to change the water at least 3 times.

Next, the preparation of fresh honey mushrooms by cold salting is divided into several stages:

Horseradish leaves, part of a bay leaf, cloves and pepper grains are laid out at the bottom of the container.
Salt is distributed on top, the volume of which must be visually divided by the mass of the fruiting bodies. So, for 1 kg you need to take 1-1.5 tbsp. l. salt.
Place a layer of honey mushrooms on top and sprinkle again with all the spices and salt.
Carry out the procedure until all the ingredients are gone.
Cover the fruiting bodies with gauze, place a plate or any other surface on top and press down with a weight.
Place the workpiece in a cool place for 1-1.5 months. After the specified period, you can distribute the honey mushrooms into sterilized jars and close them with nylon lids.

Features of storing canned mushrooms

When stored in a cool, dark space in a basement or refrigerator, a properly preserved mushroom product can be stored for up to 2 years. At the same time, it is worth regularly checking the jars for bulging lids and the presence of mold in the product.

Important! The taste and smell of the finished product are practically not affected by the size of the mushrooms used, which, however, cannot be said about the consistency of the mushrooms. Small honey mushrooms turn out to be much denser and even acquire some crunchiness.

One of the most common mushrooms in our area, the honey fungus, is at the same time a very tasty and healthy product. It is not difficult to collect and prepare, and its gastronomic qualities repeatedly justify this minor effort.

How to properly prepare fresh honey mushrooms: hot salting

For hot pickling, honey mushrooms must be boiled first. This process is considered more popular, because the preparation can be eaten within a couple of weeks. How to properly prepare fresh honey mushrooms for pickling?

honey mushrooms - 2 kg;
salt - 60 g (2 heaped tablespoons);
bay leaf - 5 pcs.;
fresh dill (umbrellas are possible);
garlic - 3-4 cloves;
allspice and black pepper (peas) - 5-7 pcs.;
cherry/currant leaves.

As mentioned, it is imperative to cook fresh honey mushrooms for hot pickling.

To do this, after cleaning, the fruiting bodies are placed in salted water and boiled for 20 minutes.
Then drain the water, rinse under the tap and leave in a colander to remove excess liquid.
Meanwhile, fresh cherry and/or currant leaves are washed and dried.
Wash and chop the dill, and chop the garlic.
Place fresh leaves on the bottom of the prepared container.
Then lay out the fruiting bodies, sprinkling each layer with salt and other spices.
Cover with a plate and press down with a weight, send to salt for 5-7 days.
Then they transfer the workpiece along with the spices into sterilized jars, cover with nylon lids and store in the refrigerator.

What else can you do with fresh honey mushrooms: how to fry mushrooms

Among the variety of recipes prepared with fresh honey mushrooms, frying can be highlighted separately. The aroma of fried mushrooms wafting from the kitchen will instantly gather the family around the table. This dish can be combined with various products, and can also be prepared for the winter.

honey mushrooms - quantity as desired;
salt and ground black pepper - to taste;
vegetable oil.

How to fry fresh honey mushrooms using such a simple set of products? It must be said that the fruiting bodies can be boiled in advance so that less time is allocated for frying.

Peel the mushrooms, remove the lower part of the stem and soak in cold salted water for 1 hour.
Then rinse again under the tap and place on a sieve or kitchen towel to dry.
Meanwhile, heat the required amount of oil in a frying pan and add the mushrooms.
Cover with a lid and cook for at least 15 minutes.
Then open the lid, reduce heat and fry for another 15 minutes.
When the liquid from the pan has evaporated, you need to salt and pepper the dish.
If desired, you can add sour cream or mayonnaise and simmer for another 10 minutes.
Serve with potatoes, pasta, cereals, meat and vegetables.

How to distinguish false doubles and edible meadow mushrooms?

The meadow grass has a couple of unpleasant counterparts; the differences between them can be seen in detail in the photo. False meadow honey mushrooms:

Wood-loving collibium;
poisonous White talker.

The photo clearly shows the difference between these species and the honey fungus. But for inexperienced mushroom pickers, it is better to become more familiar with the distinctive features that are presented in the table in order to correctly identify and distinguish toadstools.

Sign	Honey fungus	Wood-loving collibia	White talker (poisonous mushroom)
hat	Ball-shaped with a tubercle in the center	Hemispherical - in young fruiting bodies, flat - in old mushrooms	Curved hat looks like a saucer
Leg	Long, from 4 to 6 cm	The leg is short, up to 6 cm long	Short – up to 4 cm
Coloring	Varies depending on air humidity from red-brown and yellow to pale brown and cream, the color of the cap and the shade of the stem correspond to each other	The cap is brown with a white tint, the leg is light	Bright white color on both the cap and the stem

Reference! White talker grows in the same places as meadow honey fungus. Collibia prefers mixed forests and rotten wood rather than open clearings; it can also be identified by its unpleasant smell.

Of the meadowman's doubles, there is one more, which is more similar to him than the rest. We are talking about an inedible, dangerous false honey fungus. Among the main differences between mushrooms are the following:

Sign	Meadow honey fungus Read also: Champignons, morels and strings - the first spring mushrooms	False honey fungus
Leg	There is a ring under the cap. Length up to 9 cm	There is no ring, there may be a thin growth. Length about 10 cm
Records	Pale yellow, cream	Bright yellow, green or black when aged
hat	The top of the cap is dull brown with dark scales in young fruiting bodies; scales may be absent in older ones	The upper surface of the cap is of a bright reddish hue without scales
Smell	Pleasant, mushroom	The aroma of rotten soil, earth or mold
Color changes upon contact with water	Does not change	Turns black or dark blue

Reference! Another important difference is the fruiting period. The poisonous twin grows only in spring or autumn. It does not occur in summer.

How to freeze fresh honey mushrooms for the winter

What else can you do with fresh honey mushrooms? Many housewives prefer to freeze these fruiting bodies in order to prepare delicious dishes from them in winter.

honey mushrooms;
distribution;
plastic containers or plastic bags.

How to freeze fresh honey mushrooms for the winter?

Many people agree that it is better to freeze boiled honey mushrooms, then they will take up less space in the freezer. However, this procedure can be easily carried out with fresh fruiting bodies.
If you plan to freeze fresh mushrooms, then you need to devote enough time to their initial processing.
First, you need to review the entire mushroom harvest intended for this harvest and remove all damaged and wormy specimens.
Then cut off the lower part of the leg from each and rinse under the tap.
Place the mushrooms on a kitchen towel to dry.
Then spread (not tightly) in a thin layer on the spread.
Set the freezer to the lowest possible temperature and place the honey mushrooms in batches.
After 3 hours, return to normal temperature, and place the mushrooms in plastic containers or plastic bags, then return to the freezer for long-term storage.

Honey mushrooms should be packaged so that the contents of one container or bag are used to prepare only one dish, because re-freezing is prohibited.

Recipe for mushroom caviar from fresh honey mushrooms

Mushroom caviar from fresh honey mushrooms is a “lifesaver” for resourceful housewives. This preparation can be used as a filling for tartlets, pancakes, pizzas, pies and pies. In addition, with mushroom caviar you can organize a delicious snack in the shortest possible time by preparing sandwiches with tea.

honey mushrooms - 2 kg;
onions and carrots - 2 large pieces each;
garlic - 4 cloves;
salt, pepper - to taste;
vinegar 9% - 2 tsp;
vegetable oil.

Making caviar from fresh honey mushrooms is very simple. It can be sealed in glass jars or frozen in plastic containers.

Clean the mushrooms from debris, remove the lower parts of the stems, cut large specimens into several pieces and rinse with water.
Let it cook for 25 minutes, constantly skimming off the foam.
Then drain the mushroom broth, and transfer the fruiting bodies themselves to a colander to drain.
During this time, peel and chop the vegetables: onions and carrots into cubes, and squeeze the garlic through a press.
Pour the required amount of oil into the pan and fry all the vegetables until tender.
Combine mushrooms with fried vegetables and puree in a blender to the desired consistency. You can pass the mixture through a meat grinder one or more times, depending on the grain size you want for the final product.
Then return the resulting mass to a deep frying pan or saucepan, add a little vegetable oil, salt and pepper and simmer over low heat under a closed lid for 20 minutes, remembering to stir regularly.
Open the lid and add vinegar, simmer for another 5-7 minutes and turn off the heat.
Distribute the mixture into sterilized jars, cover with metal lids and place in a saucepan to sterilize for 30-40 minutes.
Cover with boiled nylon lids, let cool and take to the basement.

If you want to freeze caviar, then cool it and simply put it in plastic containers, and then put it in the freezer.

How to clean and boil mushrooms

Honey mushrooms are a product that is considered perishable, so after finishing the forest, the first thing you need to do is sort them out. How to properly prepare honey mushrooms fresh for processing:

Throw all insect-damaged, rotten and rotten mushrooms into the trash.
Clear forest debris: remove soil, leaves and twigs.
If mushrooms are required for drying, then you need to remove the film under the cap and cut off the lower segment of the stem. To cook fresh, soak the mushrooms for an additional hour and then peel off the film.

The cleaning process will not take much time and effort, although the mushrooms themselves are small and very fragile. Upon completion of the cleaning process, you should begin heat treatment of the mushrooms. For this you will need:

Boil water in an enamel saucepan and add salt.
Send the honey mushrooms into the water for 10-15 minutes, remembering to remove the foam.
After this, you should drain the mushroom broth and repeat the procedure again, but cook for half an hour.
It’s easy to tell when the mushrooms are ready – they will settle to the bottom of the pan.
To get rid of excess mucus, simply drain the mushrooms in a colander and rinse them with water.

Recipes for great-tasting and easy-to-prepare dishes from honey mushrooms

Cutlets made from fresh mushrooms

We continue to discuss the question: what to do with fresh honey mushrooms? It turns out that these fruiting bodies make very tasty and aromatic cutlets. This dish will help decorate and diversify your holiday and everyday table.

fresh honey mushrooms - 700 g;
onion - 1 small head;
garlic - 1 clove;
chicken eggs - 1 pc.;
milk - 50 ml;
slices of white bread - 2-3 pcs.;
salt pepper;
flour or breadcrumbs;
vegetable oil.

We offer a step-by-step recipe for a dish made from fresh honey mushrooms with photos.

We clean the honey mushrooms and boil them in salted water for 20 minutes.

Then fry in a dry frying pan until the liquid evaporates.

Cool the mushroom mass and make minced meat from it: beat it in a blender or grind it using a meat grinder.

Cut the onion and garlic into small cubes and add to the minced meat.

We also beat in the egg and add the bread soaked in milk.

Salt and pepper to taste and mix the minced meat thoroughly.

Form cutlets and roll them in flour or breadcrumbs.

Heat the oil in a frying pan and fry on both sides until golden brown.

Serve with any side dish, topped with sour cream and herbs sauce.

Salad with boiled honey mushrooms

Products used in salad: 250 gr. mushrooms, 3 tomatoes, 250 gr. potatoes, 1 egg, herbs, spices, vegetable oil.

Preparing the salad:

Cleaned mushrooms are washed and boiled in salted water.
Boil potatoes and eggs.
Tomatoes, potatoes and eggs are cut into approximately equal cubes.
Mix all the products, add salt and season with sunflower oil.
Decorate the salad with greens.

Published on March 16, 2018 by samsonmain. The entry was published in the Mushroom Dishes section. Bookmark the permalink.

Recipes for delicious homemade mushroom cutlets, meatballs, meatballs

Recipes for preparing frozen honey mushrooms: how to prepare julienne

Borscht made from fresh honey mushrooms

As already noted, you can do whatever you want with fresh honey mushrooms. So, among the recipes for all kinds of mushroom dishes, first courses are quite common.

fresh peeled honey mushrooms - 400 g;
water - 3 l;
potatoes - 4 pcs.;
cabbage - 200 g;
carrots, onions and beets - 1 pc.;
garlic - 2 cloves;
tomato paste - 2 tbsp. l.;
salt, sugar, ground black pepper;
sunflower oil.

Thanks to the photo and step-by-step description, borscht with fresh honey mushrooms will be very easy to prepare.

First of all, the peeled fruiting bodies need to be cut into pieces and boiled separately for 15 minutes in salted water.
Peel potatoes, onions, garlic, carrots and beets and rinse in water.
Place diced potatoes in a saucepan with 3 liters of water and put on fire.
When it boils, add the boiled honey mushrooms and cook until the potatoes are ready.
During this time, you should fry it: fry the diced onion and garlic in vegetable oil.
Add carrots, grated on a coarse grater, and lightly fry.
Cut the beets into thin strips and add to the rest of the vegetables.
After a few minutes, add tomato paste to fry and dilute with boiling broth.
Simmer for 5 minutes and turn off the stove, and in the meantime chop the cabbage.
After the potatoes are cooked, put the frying mixture into the pan, and after 5-7 minutes of boiling, add the cabbage there.
Salt and pepper to taste, stir and wait for the borscht to boil for 3-5 minutes.
Turn off the heat, let it brew for 20 minutes and serve, garnished with fresh herbs.

How to pickle mushroom stems: recipes at home

Encyclopedia "Mushroom-Info"ProcessingMarinating mushroomsMarinated mushroom stems: recipes

For many lovers of “silent hunting,” the most delicious and noble mushroom is the porcini mushroom. Indeed, it has an unusual nutty taste and a pleasant forest aroma. This mushroom is often popularly called boletus, because its main habitat is pine forest. Mushrooms can be processed in different ways: frying, salting, stewing and pickling. But few people know that it is better to marinate the stems of porcini mushrooms separately. Homemade marinated mushroom stems are an excellent dish for a holiday table.

To learn how to pickle mushroom stems, you first need to go through a preliminary cleaning step. All that is required in this case is simply soak the mushrooms in cold water for 1 hour. All the dirt and blades of grass will fall off on their own, and then the fruiting bodies need to be rinsed and removed from the water.

Important: you should not keep porcini mushrooms in water for more than an hour, otherwise they will absorb too much liquid and will be watery.

How to marinate porcini mushroom stems in a simple way

It is worth noting that the stems of porcini mushrooms can be pickled in different ways. There are several universal recipes, following which you can get very tasty preparations for the winter.

A simple marinating recipe:

mushroom stems – 1 kg;
salt – 20 g;
vinegar 9% - 80 ml;
water – 2.5 tbsp.;
black pepper – 10 pcs.;
fragrant – 7 pcs.;
bay leaf – 4 pcs.;
granulated sugar – 1 tsp;
onion – 1 pc.;
nutmeg - a pinch.

Place mushroom stems in an enamel container, add water, add salt and simmer for 20 minutes over low heat, stir constantly and skim off the foam.

Finely chop the onion, add all the spices (except vinegar) and let simmer for another 15 minutes.

Pour vinegar into the mushrooms, stir and leave to simmer for about 3-5 minutes.

Pour the pickled mushroom stems into glass jars and roll up.

Cover with a blanket and let stand until the marinade cools.

Homemade marinated mushroom stems with onions and garlic

Very often, pickled mushroom stems are prepared with the addition of two spices: onion and garlic.

mushroom stems – 1 kg;
water – 1 l;
onions – 3 pcs.;
garlic – 7 medium heads;
bay leaf – 5 pcs.;
black and allspice – 5 peas each;
citric acid – 0.5 tsp;
granulated sugar – 1.5 tbsp. l.;
salt – 2 tbsp. l.;
vinegar 9% - 120ml.

The recipe for marinated porcini mushroom stems with garlic will take very little time to prepare.

Boil water after adding bay leaf and pepper.

Place clean, washed legs into the broth and simmer over low heat for 20 minutes. As soon as the legs settle to the bottom, the liquid will immediately become lighter and the stove can be turned off.

Drain the broth completely and cool the mushroom stems.

Peel the onion and cut into half rings, separate the garlic cloves from each other and peel. Place everything on the bottom of the jars, spread the cooled legs on top.

Marinade: add salt, sugar to boiling water and cook for 2-3 minutes.

Pour in vinegar and add citric acid, let it boil for 5 minutes and pour the hot marinade into the jars.

Sterilize jars with pickled porcini mushroom stems for 20 minutes.

Roll up with metal lids, wrap in a blanket and let cool completely.

Marinated porcini mushroom stems with vegetables

If you try pickled porcini mushroom stems with the addition of winter vegetables, this appetizer will become your family’s favorite. Such an exquisite dish will be the first to leave your table, and all your guests will say is how delicious it was.

mushroom stems – 1.5 kg;
carrots – 4 pcs.;
bell pepper – 5 pcs.;
Ratunda pepper – 3 pcs.;
onions – 3 pcs.;
garlic – 4 cloves;
vinegar 9% - 3 tbsp. l.;
allspice and black pepper – 10 pcs.;
bay leaf – 6 pcs.;
granulated sugar – 2 tsp;
lean oil for frying;
salt.

Pour water over mushroom stems, boil for 15 minutes and drain. Pour in new water (400 ml), add salt, sugar, add allspice and black peppercorns, bay leaf, and let boil for 20 minutes.

Grate the peeled carrots on a coarse grater, cut the onion into half rings, chop the garlic, and cut the bell pepper and ratunda into thin noodles.

Fry all the vegetables in vegetable oil until golden brown and let cool.

Pour the vegetable mixture into the mushrooms, add vinegar and mix everything. Leave in the container for 2 hours to infuse.

Place in jars, sterilize for 15 minutes and roll up.

Pickling the stems of porcini mushrooms is a pleasure, because there is nothing more pleasant than opening a jar in winter and enjoying their forest taste.

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Fresh honey mushroom soup

We continue the theme of first courses of fresh honey mushrooms, getting acquainted with the recipe for aromatic creamy soup.

honey mushrooms - 0.6 kg;
potatoes - 0.2 kg;
onions and carrots - 1 pc.;
butter - 60 g;
cream - 1 tbsp;
salt pepper.

Boil fresh peeled mushrooms separately in water for 20 minutes.
Pour water over the peeled and diced potatoes and cook until tender.
Also cut the onions and carrots into cubes and fry in butter until soft.
Add mushrooms and cook over medium heat until the liquid has evaporated.
Check the potatoes: if they are cooked, strain the broth and set aside.
Cool the potatoes a little and puree in a blender, adding cream.
Then separately grind the mushrooms and vegetables in a blender and add to the potatoes.
Take the broth from the potatoes and add to the soup until it acquires the consistency of kefir.
Return the dish to the stove and simmer over low heat for 20 minutes, adding salt and pepper to taste.
Fresh honey mushroom puree soup can be served with a slice of lemon and chopped herbs.

Basic properties of honey mushrooms

Honey mushrooms are very small, but quite dense in structure mushrooms. They do not crumble or fall apart. Unlike other relatives that can only be found on the ground, honey mushrooms grow everywhere. There are especially many of them around trees. Often mushrooms can be found on the tree trunk itself. The favorite habitat of honey mushrooms are stumps. Of course, collecting them is not easy, but it's worth it.

In fact, picking any mushrooms is not easy, but especially honey mushrooms. They are much less common than gray mushrooms. Of course, someone may say that you need to know the places, but the fact remains: honey mushrooms are rare mushrooms. That’s why it can be more pleasant to feast on them.

Delicious solyanka made from fresh honey mushrooms

Due to the fact that you can make so many different dishes with fresh honey mushrooms, we also offer a recipe for a delicious solyanka. This preparation can be added to first and second courses, or simply eaten with a spoon.

honey mushrooms - 1 kg;
cabbage - 400 g;
onions and carrots - 1 kg each;
tomato paste - 350 g (you can take 2 kg of ripe tomatoes);
hot pepper - 1 pc.;
salt - 3 tbsp. l.;
sugar - 2 tbsp. l.;
vegetable oil - 1 tbsp.;
vinegar 9% - 4 tsp;
black peppercorns, bay leaf.

A recipe with photos will show you how to prepare hodgepodge from fresh honey mushrooms:

Fresh mushrooms should be boiled for 20 minutes and placed in a colander to remove unnecessary liquid.

Chop the cabbage, cut the onion and carrots into cubes, and chop the pepper.

Place vegetable oil, tomato paste, all vegetables and mushrooms into a saucepan. If you are using tomatoes, then scald them with boiling water, remove the skin and mince them.

Add salt, sugar and simmer, stirring constantly, for 1 hour. At the very end, add vinegar, black pepper and bay leaf.

Distribute into sterilized jars, close with nylon lids, cool and take to the basement.

Recipe for cooking fresh honey mushrooms in a slow cooker

There are also recipes for fresh honey mushrooms for a slow cooker. We suggest stewing mushrooms with sour cream using this convenient kitchen appliance.

honey mushrooms - 1 kg;
sour cream - 150 ml;
garlic - 2 cloves;
salt pepper;
vegetable oil.

Before you start preparing the dish, fresh and peeled honey mushrooms need to be boiled. Is it possible to cook fresh honey mushrooms in a slow cooker and how to do it?
Place mushrooms in the bowl of the device, add 700 ml of water and set for 30 minutes in the “Cooking” or “Stewing” mode. After the beep, pour out the broth, rinse the mushrooms with cold water and let drain.
Pour a little oil into the multicooker bowl, add honey mushrooms and set the “Stew” mode for 30 minutes.
10 minutes before it’s ready, open the lid, add sour cream and chopped garlic, salt and pepper and close the lid until the beep.

Evaluation of taste qualities, medicinal properties, benefits and possible harm

Honey fungus is quite pleasant to the taste. The mushroom flavor is complemented by spicy notes. Meadow grasses are a source of the following substances:

proteins;
carbohydrates;
vegetable fats;
fungal antibiotics (marasmic acid and skorodonin);
copper;
vitamins B1, C, B2 and PP;
folic acid;
phosphorus;
magnesium;
potassium;
gland;
manganese

Reference! Honey mushrooms are a low-calorie food; 100 g of pulp contains about 22 kcal, so they can become the basis of dietary nutrition. Also effective as a laxative.

They are also used to treat the following diseases and conditions:

strengthening the immune system;
treatment of cancer, bronchitis, pneumonia, tuberculosis;
suppression of Staphylococcus aureus;
lowering blood pressure;
normalization of the functioning of internal organs (heart, stomach, thyroid gland).

In China, meadowsweet is actively used for diseases of the lower extremities: convulsions, thrombophlebitis. They have also proven effective in treating arthritis and sciatica.

There are practically no contraindications for meadow honey fungus. But there are a number of limitations associated with the complexity of digestion:

chronic diseases of the gastrointestinal tract;
age up to 7 years.

Drying fresh honey mushrooms

For those who are interested in what else to do with fresh honey mushrooms, we suggest that you familiarize yourself with the drying process.

honey mushrooms;
strong thread.

Clean the mushrooms from debris by wiping them with a dry kitchen sponge, cut off the lower parts of the legs and lay them out in one layer on newspaper in a dry, ventilated area.
After a few hours, string each mushroom onto a thread and hang it over the stove.
Mushrooms are considered ready when they begin to bend with light pressure and crumble with strong pressure.

You can store dried honey mushrooms in jars or paper bags.

Description of the mushroom

Honey fungus (Latin name Marasmius oreades, Agaricus oreades) is a mushroom that has a conditionally edible purpose, belonging to class IV in the classification of edibility. Belongs to the genus Marasmius, family Marasmiaceae, class Agaricomycetes.

Also called:

Marasmius meadow;
Meadow rotten grass;
Clove mushroom;
Meadow;
Meadow talker.

Other names of honey mushroom speak for themselves. When cut, its pulp has a spicy aroma of cloves, and it was nicknamed the non-rotting plant for its unique property of self-regeneration and the absence of decay processes. Over time, the mushroom simply dries up on the root, and after getting wet it comes to life and can bear fruit again.

Reference! Another interesting feature of the mushroom is its ability to emit a glow in the dark, as if it were soaked in phosphorus. There is a legend that travelers lost in the forest lost their minds at the sight of glowing meadow mushrooms, mistaking them for magical plants.

You can distinguish meadow mushroom from other similar mushrooms by the following characteristics:

The cap, with a diameter of 3 to 9 cm, has a spherical shape with a tubercle in the center and uneven and ribbed, almost transparent edges, different in color from the central part. As it ages, it becomes slightly convex, cupped, or flat, but the tubercle remains. Color varies from red-brown, ocher to yellowish. In dry weather, the cap becomes lighter and changes color to pale brown or cream, and with high humidity it acquires a sticky and sticky structure.

The hymenophore (the lower part of the cap, covered with a spore-bearing layer - hymenium) belongs to the lamellar type. The plates are sparse, wide, the color changes depending on weather conditions: during rain it becomes ocher, and in drought it becomes white or light cream. In young fruiting bodies the plates fit tightly to the stem, in old ones they are located at a distance from it.

The pulp is thin, light yellow or milky, and does not change color when cut. The aroma contains subtle notes of bitter almonds and cloves. Has a slightly sweet taste.

The height of the leg varies between 4-11 cm. The shape is cylindrical, sinuous, thin, closer to the cap it is narrower. It has a velvety structure, covered with a powdery coating. The color is similar to the hat's palette.

A little history

Marasmius oreades was first described in the works of the British scientist, mycologist and ornithologist James Bolton. It is also mentioned in the illustrated collection of mycology by Jacob Christian Gottlieb Schaeffer, a German scientist, biologist and mycologist.