One of the most popular mushrooms growing in Russia is the Royal honey mushroom. Due to their attractive appearance, level of usefulness and subtle aroma, they deservedly occupy the 4th category.
People also call this variety “Uspenskaya” and “Golden flake”. The reason for this is the original external data. Each fungus has a cap up to 25 cm in diameter, covered with scales. The color scheme is often dark yellow, close to rusty metal. Less commonly, there are families painted in a dirty golden palette. The stalk may have small red spots or soft spines.
If you are lucky enough to collect a lot of mushrooms from clearing forests and stumps, it is worth learning how to prepare them correctly so that everyone at home is happy. After all, pickled royal mushrooms, like other mushrooms, can be prepared in different ways, depending on taste preferences and the availability of free time. The smaller it is, the fewer cooking options there are.
Below are examples of preparing royal honey mushrooms with a delicious marinade. Each option is interesting in its own way. All that remains is to choose which one is more suitable for preservation for the winter.
How to cook royal mushrooms and then freeze them
How to properly prepare royal honey mushrooms for the winter by freezing them in the freezer?
- 3 kg honey mushrooms;
- 1.5 tbsp. l. salt;
- 3 pcs. bay leaf.
A step-by-step description of the process will show you how to cook royal honey mushrooms and then freeze them.
- Honey mushrooms are sorted out, broken and spoiled ones are discarded, washed in plenty of water and the tips of the legs are cut off.
- Place immediately into boiling water, add salt and bay leaf.
- Boil for 30 minutes, place in a colander, leave to drain and cool.
- Spread in a thin layer on a kitchen towel to dry well, and distribute in 500 g portions into plastic bags or food-grade plastic containers. The air is released from the bags and tied, and the containers are simply closed with lids.
- Place in the freezer and leave until the preparation is needed. It is worth saying that you only need to defrost the amount of mushrooms that is intended for preparing one dish.
Honey mushrooms marinated for the winter in jars with vinegar
This is a quick and simple way to pickle honey mushrooms, it is not at all complicated, and is perfectly stored in the apartment and in the cellar. The set of spices is standard, it gives an amazing taste and aroma to “forest meat,” as my dad calls them.
Ingredients:
- Honey mushrooms
Marinade for 1 liter of water:
- Water 1 liter
- Salt 1 tbsp. l.
- Sugar 1 tbsp. l.
- Vinegar 9% 25 ml
- 2 pcs. Bay leaf
- 2 pcs. peppercorns
- 2 pcs. allspice
- 2 pcs. carnation buds
Forest gifts need to be sorted out and washed well; to do this, fill them with cold water; you may need to rinse them more than once. Trim sloppy stems.
Place the mushrooms in a saucepan, fill them with water so that they are covered, turn on the heat, and cook from the moment of boiling for 20 minutes. During the cooking process, turn the heat to medium, plus, during the boiling process, foam will rise, collect it.
Then, after 20 minutes of boiling, place the mushrooms in a colander and let the liquid drain. Now, move them into the pan. And we will prepare the marinade, since it is prepared for 1 liter of water, we will pour and measure the water in liters. Since 1 liter is not enough for me, I take 2 liters.
Mushrooms should float freely in the marinade.
Since they will cook for 40 minutes, add a little more. Immediately add salt, sugar, and spices.
Some people cook the brine separately, but I don’t do that, I cook it right away. Turn on the heat and cook for 30 minutes. After 30 minutes of cooking we will need to pour in the vinegar.
It shouldn’t boil too much, you know, it should just boil, this is wrong, therefore, from the moment of boiling, reduce the heat, let everything simmer over medium heat. Cook under a closed lid.
We do not add vinegar immediately, but at the end of cooking.
I pour in the vinegar through the floor myself, mix well, cover the lid, and let it simmer for another 10 minutes.
While everything is boiling and cooking, prepare the jars. They need to be washed and sterilized well. We do this in any way convenient for you. I boil the lids. I wash them, fill them with water and boil them for about 5 minutes from the moment the water boils.
Place them in sterile jars using a ladle and fill them with the marinade in which they were cooked.
We roll up the sterile lids, and then turn the jars over and wrap them in a warm blanket. Leave until completely cool and then put in a cool place.
The recipe is very cool, it is simple, but tasty, the flavor of childhood. I remember it was autumn, there was a light rain, the air smelled of dampness, fire smoke, and autumn leaves. And dad goes home with a basket of mushrooms.
Pickling royal mushrooms: how to pickle mushrooms in a cold way
Salting royal honey mushrooms in a cold way will help preserve all the beneficial microelements in the mushrooms. In addition, this option is very simple, because the fruiting bodies do not need to be boiled. However, the main condition for cold salting is the use of glass, enamel or wooden utensils.
- 3 kg of mushrooms;
- 20 peas each of allspice and black pepper;
- 3 tbsp. l. salt;
- 3 cloves of garlic;
- Black or red currant leaves.
You can learn how to properly salt royal mushrooms in a cold way from a step-by-step description of the process.
- Carefully sort the mushrooms, cut off the compacted ends of the legs, wash, pour boiling water over them and place on a kitchen towel to dry.
- At the bottom of the container where the mushrooms will be salted, place currant leaves and garlic cloves cut in half.
- Next, place the mushrooms caps down, sprinkle with salt, allspice and black pepper.
- Sprinkle each layer with salt and spices, and when the entire container is filled, place a layer of currant leaves on top.
- Cover with a flat plate, and then with a gauze napkin, press down with a weight in the form of a glass jar filled with water.
- Leave in a cold room for 4-6 weeks. After this time, the mushrooms will be ready to eat.
How to distinguish royal honey mushrooms from false mushrooms (with photo)
Royal honey mushrooms are often called willow trees, since it is on willows that they are collected. These mushrooms grow almost from mid-summer until frost. Inexperienced mushroom pickers may confuse an edible mushroom with an inedible moth. How to distinguish royal honey mushrooms from false inedible mushrooms? False honey fungus moth grows only on ashes, as well as old fire pits overgrown with grass and bushes. It has a bright color, bitter taste and unpleasant odor. Although the pulp is juicy and dense, it is not eaten because of the smell. The fungus can pose a serious danger to human health. Therefore, we suggest comparing photos of the royal honey fungus and the false one:
There are several more royal species of honey mushrooms, which are considered conditionally edible.
For example, the mucous scale, which is very similar to the golden royal scale. The caps of young mushrooms are bell-shaped, which becomes concave as the mushrooms grow, and the edges of the cap rise. If the weather is rainy, then the flesh becomes slimy and sticky, which is where the flake gets its name - slimy. The stem of this mushroom becomes hollow over time, and the ring on the stem completely disappears. Slimy scales grow only on rotted wood from mid-August to early October.
Another false royal honey fungus, cinder flake , is considered inedible. The shape of the cap at a young age of the mushroom is hemispherical, and when mature it becomes completely prostrate. The color of the cap is very bright - orange-brown, the edges are covered with scraps of the bedspread. The stalk of the scale, especially its lower part, is densely covered with brown fibers. The ring characteristic of real honey mushrooms is not visible at all on the stem.
Common flakes, which are similar to royal mushrooms, are considered conditionally edible. Although it has healing properties, it still has one drawback - it is hallucinogenic. You can eat it, but only after long heat treatment. You need to boil this type for at least 40 minutes and only then eat it. This type of mushroom is collected very rarely, usually only by those who know how to cook it. After all, experienced mushroom pickers know that consuming common flakes with alcohol is strictly prohibited. Opium contained in this form, in interaction with alcohol, can have unpredictable consequences for the body. To know how to distinguish royal honey mushrooms, we suggest looking at photos showing these differences:
Having become familiar with them well, you can safely go into the forest for royal honey mushrooms. However, if you are still not confident in your knowledge, it is better not to take risks, but to collect only those fruiting bodies that are familiar to you.
Honey fungus
– one of the most popular mushrooms in the Russian Federation. The crop produces harvests several times a year, and experienced mushroom pickers can collect tens of kilograms of product in one wave of ripening. The winter and autumn representatives of the family are of greatest interest, since they are famous for the bright aroma and excellent taste of the fruiting bodies, and also grow in colonies, which greatly simplifies the process of searching and collecting.
However, another subspecies of the plant we are considering is worthy of attention - royal honey mushrooms or Golden scale. Not many people collect them due to lack of knowledge. The name of the mushrooms speaks for itself; the culture is worth paying more detailed attention to.
Read also: How to store dahlia tubers in the refrigerator
Pickling edible royal mushrooms: a recipe for hot pickling mushrooms
Thanks to this pickling recipe, royal honey mushrooms will be ready within 10-15 days after preparation.
How to properly pickle royal mushrooms using a hot method?
- After preliminary cleaning, the mushrooms are placed in boiling water and boiled for 30 minutes.
- Then the water is drained, and the mushrooms are laid out on a kitchen towel and left to dry.
- The bottom of an enamel pan is lined with cherry and currant leaves.
- Boiled royal honey mushrooms are spread onto a “cushion” of leaves, caps down, and then sprinkled with salt.
- Divide the dill umbrellas into several parts by hand and distribute them at each level of mushrooms.
- Lay a bay leaf and horseradish leaves on top, cover with a flat plate and press down with pressure so that the mushrooms are slightly compressed and release the juice.
- Every 2-3 days, inspect the surface of the pickled mushrooms to prevent mold from appearing.
Is it necessary to boil honey mushrooms? How to properly boil honey mushrooms before frying on the stove?
If the components are not frozen, but fresh, the procedure for their heat treatment will look like this:
- We cut off all the bases of the legs from the mushrooms, remove spoiled and questionable places, and clean them from dirt. We remove the film from under the cap and remove all debris with a dry and soft brush.
- If bugs or traces of their presence are visible under the cap, the mushrooms should be thoroughly rinsed with water and cleaned with a knife. After this, rinse the components again in cold water.
- Let's start boiling the mushrooms. This should happen no later than the third day after their acquisition or collection. For processing, take an enamel basin or pan. Pour the container into water and add salt at the rate of a tablespoon per 2 liters of liquid. At the same time, place a second similar container with water and salt next to it. We heat the contents in both.
- Only when the liquid boils do we put the prepared mushrooms into it (in one of the containers). Cook them for 5 minutes, constantly skimming off the foam. Then, using a slotted spoon, transfer the product into a bowl with clean boiling water and cook it here for 15 minutes.
- If the processing is carried out before adding the product to a salad or some other ready-made dish, increase the second cooking time to 25 minutes.
- All that remains is to put the mixture in a colander and wait until the excess water drains from the mushrooms.
Fully cooked honey mushrooms should settle to the bottom of the pan. In any case, the mushrooms must be subjected to further processing, if any, as quickly as possible.
Nowadays, you don't have to go to the forest to bring home mushrooms. In the store you can find these gifts of the forest both fresh and frozen. A fairly popular type of mushroom is honey mushroom. These crispy little mushrooms are easy to freeze and can be used in a variety of dishes at any time.
Royal honey mushrooms, dry salted
Dry-salted royal mushrooms are a convenient and least labor-intensive preparation option. Although the initial processing takes place in an unusual way (without using water), the final dish is very tasty, aromatic and crispy.
- 2 kg honey mushrooms;
- 3 tbsp. l. salt;
- Oak and black currant leaves.
The method of preparing royal honey mushrooms using dry salting is quite simple; even a novice cook can master it.
- The surface of the mushrooms is cleaned with a medium-hard toothbrush, and the compacted ends of the legs are cut off.
- Place honey mushrooms in prepared dishes in layers, sprinkling them sparingly with salt.
- Place clean oak and currant leaves on top, cover with a flat plate and a cloth napkin, then place a weight on top so that the mushrooms release their juice.
- Such mushrooms retain their natural bitter taste and aroma. Honey mushrooms will be ready for use in 20-25 days.
Fried royal mushrooms: how to fry mushrooms correctly
You can also make delicious mushroom preparations for long-term storage. For example, fried royal honey fungus can be used in winter for making salads or as an additional ingredient for fried potatoes or meat.
- 2 kg honey mushrooms;
- 800 g onions;
- Salt and ground black pepper - to taste;
- Vegetable oil - for frying.
A step-by-step description of the recipe will tell you how to properly fry royal honey mushrooms in order to make a good preparation for the winter.
Preparation of dried mushrooms
Honey mushrooms are often dried for the winter. When dried, they have a dense structure and a consistently strong aroma. Stored very well. Before cooking, dried mushrooms must be soaked in water for at least 4 hours. It will be very good to fill it with water in the evening. The mushrooms, saturated with water, are boiled in the same way as fresh honey mushrooms are boiled - twice for 15-20 minutes. The mushrooms are ready. They can be used for all mushroom dishes.
Recipes for delicious chicken breast and champignon salads
Although mushrooms are a tasty and healthy product, we must not forget about caution. Unfortunately, there are many poisonous mushrooms, and it can be difficult to distinguish them from edible ones even for an experienced mushroom picker. If you are completely unsure of their quality, it is better not to eat them. If you have collected mushrooms, but have doubts, you should throw half a head of onion into the pan where the mushrooms are boiled for the first time. In the presence of poisonous individuals in the pan, the onions will turn blue.
Royal honey mushroom caviar: photo and description of preparation method
How to quickly prepare royal honey mushrooms in order to delight your household with delicious dishes in winter? Try making mushroom caviar with vegetables - this is a good option. During the long winter, you can make a delicious filling for pies or pies, and also use caviar as a “spread” for sandwiches.
- 2 kg honey mushrooms;
- 500 g of carrots and onions;
- 8 cloves of garlic;
- 3-4 tbsp. l. vinegar 9%;
- Vegetable oil - for frying;
- Salt - to taste;
- 5 peas each of allspice and black pepper.
A detailed description and photo of the preparation of royal mushrooms can help novice housewives provide their family with delicious winter preparations.
Honey mushrooms are removed from forest debris, washed in plenty of water and boiled for 30 minutes.
Allow to drain, placing in a colander, then grind using a meat grinder with large holes.
Place in a frying pan, pour 1 tbsp. oil and fry for about 30 minutes.
Peel the onions and carrots, cut into cubes and fry until tender in a separate frying pan. Vegetables should only be placed in a hot frying pan with hot oil.
Features of the mushroom
Honey mushrooms in nature
Fresh honey mushrooms are a mushroom with a wide cream or yellow cap on a thin stem. They have a subtle mushroom aroma, grow in groups and have several varieties that differ in taste.
The color of the mushroom cap directly depends on the location and environment where the honey fungus grows. The autumn variety of the mushroom is the most popular due to its characteristics. According to experts, they have an unsurpassed taste and aroma.
Microelements and beneficial substances, which are widely represented in this small mushroom, help in the functioning of most organs of the human body. Among the beneficial elements, vitamins, amino acids, fiber and other beneficial substances occupy a special place. Mushrooms are great as an original dish. It is only important to have an idea of how long to cook honey mushrooms before frying and to follow the basic rules.
How to dry royal honey mushrooms correctly
How to properly dry royal honey mushrooms in order to prepare tasty and aromatic dishes from them in winter? Oven drying is a method used almost everywhere.
- 3 kg of royal mushrooms.
How to prepare royal honey mushrooms using the drying method will be shown in a detailed description of the process.
- Choose mushrooms of the same size so that the mushrooms dry equally during the drying process.
- Carry out preliminary cleaning without using water, cut off the stems, leaving no more than 1.5-2 cm near the caps.
- Preheat the oven to 60-70°C so that the fruiting bodies are dried and not fried.
- After 60 min. reduce the temperature to 50°C and open the oven door slightly to allow condensation to escape.
- The preparation time for honey mushrooms takes from 3 to 10 hours, depending on the size of the fruiting bodies and their number. When pressed, finished mushrooms should bend and break relatively easily, but not crumble.
- Store dried mushrooms in glass jars or paper bags.
Acquaintance with royal honey mushrooms, or golden scales
The royal honey fungus or golden scale differs from the usual honey mushroom in its large size and pimpled surface covered with scales, resembling a hedgehog. Not all mushroom pickers pay attention to it, and in Japan they are specially grown on stumps or logs. In the land of the rising sun, this mushroom is called nameko and is widely used in traditional Japanese cuisine.
Royal honey fungus or golden scale differs from ordinary honey fungus in its large size and covered with scales
It is not for nothing that the golden scale is called the royal honey fungus. It is much larger than its counterparts - the cap of young individuals reaches ten centimeters in diameter, and in mature specimens it is twice as large. Its color is orange-red or yellow-golden. And its surface is covered, like flakes, with bright red scales.
The leg grows above ten centimeters, it is thin and dense, brownish and covered with dark scales. In young individuals it is surrounded by a fibrous ring, which gradually disappears. The plates grow into the stem with teeth; at first they have a straw color, then they acquire olive or brown shades. Its light yellow flesh is firm and smells pleasantly of mushrooms.
Royal honey fungus grown in a coniferous forest has differences from what is found in a deciduous forest. It has darker scales and has a bitter taste.
Fruiting of royal honey mushrooms occurs at the end of August - mid-October
In Russia, this variety of honey mushrooms grows in deciduous and coniferous swampy forests. They choose deteriorating trunks or old stumps. This is alder, willow, less often - birch. Their favorite places are also the remains of the roots of dead trees.
How to quickly prepare royal mushroom soup with vermicelli
Soup made from royal mushrooms is a tasty and aromatic dish for the whole family. The speed of preparation and affordable ingredients will make it incredibly popular in your family.
- 300 g boiled honey mushrooms;
- 2 liters of water;
- 3 pcs. potatoes;
- 1 carrot and onion each;
- 4 tbsp. l. small vermicelli;
- 2 tbsp. l. butter;
- 1 bunch of green onions;
- Salt - to taste;
- Sour cream - for dressing.
How to cook royal mushrooms for soup so that you end up with a tasty and satisfying first course?
- Cut the boiled honey mushrooms into pieces and fry in 1 tbsp. l. butter until golden brown.
- Place peeled, washed and cut into strips potatoes into boiling water.
- Peel the carrots, cut into small cubes and add to the potatoes.
- Cook for 20 minutes, add mushrooms and cook for another 10 minutes.
- Peel the onion, cut into cubes and fry in oil until soft, add to the soup along with noodles, add salt.
- Let it boil for 3-5 minutes, turn off the stove and leave the soup to steep for 5-7 minutes.
- When serving, pour a little chopped green onion into plates and add 1 tbsp. l. sour cream.
Where does golden scale grow (video)
Mushroom pulp is characterized by the content:
- dietary fiber – 5.1 g;
- water – 90 g;
- unsaturated fatty acids – 0.2 g;
- monosaccharides and disaccharides – 0.5 g;
- ash – 1.0 g;
- saturated fatty acids – 0.2 g;
- vitamin “B3” (PP) – 10.3 mg;
- vitamin “B1” (thiamine) – 0.02 mg;
- vitamin “B2” (riboflavin) – 0.38 mg;
- vitamin “C” (ascorbic acid) – 11.0 mg;
- vitamin “E” (alpha tocopherol) – 0.1 mg;
- vitamin “PP” (Niacin equivalent) – 10.7 mg;
- Calcium – 5.0 mg;
- Magnesium – 20.0 mg;
- Sodium – 5.0 mg;
- Potassium – 390-400 mg;
- Phosphorus – 43-45 mg;
- Iron – 0.7-0.8 mg.
It is also very important to consider the harm that can be caused by mushroom dishes. Fruiting bodies are not recommended for consumption by persons with gastrointestinal pathologies, as well as those with a history of food allergies or individual intolerances.
How to prepare royal honey mushroom cream soup: recipe with video
Edible royal mushrooms in the recipe for making cream soup turn out to be very tender and piquant. And melted cheese and cream will give the soup its own sophisticated touch.
- 300 g boiled honey mushrooms;
- 2 pcs. potatoes;
- 1 carrot and onion each;
- 1.5 liters of water;
- 3 pcs. processed cheese;
- Butter – for frying;
- 100 ml cream;
- 2 tbsp. l. chopped parsley;
- Salt - to taste.
Watch the video on how to properly prepare royal mushrooms for cream soup.
- The processed cheese is cut into cubes, the vegetables are peeled and chopped: potatoes into strips, onions into cubes, and carrots are grated.
- Carrots and onions are sautéed in butter until golden brown.
- Boiled mushrooms and chopped potatoes are poured with water and cooked until tender.
- Carrots and onions are added to mushrooms and potatoes, cooked for 3 minutes, chopped cheese is added.
- The soup is cooked until the cheese is completely melted.
- Next, it cools a little on the switched off stove and is crushed with an immersion blender.
- Cream is poured in, the soup is brought to a boil, but not cooked, add salt and stir.
- When serving, each plate is decorated with a small amount of chopped herbs.
How to marinate quickly, without sterilization?
You won’t be able to marinate royal mushrooms quickly! To start preparing the marinade, you will have to clean and boil the mushrooms several times, and only then start preparing the preparations. However, you can do without sterilization by pouring honey mushrooms into jars with marinade and keeping them in a water bath. Each jar will take about 2-3 minutes so that the preparation can withstand several months of storage in the refrigerator or cellar.
Ingredients for marinating, which ones are suitable? List:
- cherry fruits (in small quantities);
- apple peel;
- parsley;
- dill;
- basil;
- onion;
- lemon zest;
- lemon juice;
- oak leaves;
- mustard seeds;
- ground pepper;
- allspice black pepper;
- paprika;
- garlic.
Pickled royal mushrooms will turn out delicious if only harmonious ingredients are combined in the recipe, and the technology is not reduced and changed at your discretion.
What else can you do with royal honey mushrooms and how to process mushrooms
What else can you do with royal honey mushrooms, what dishes to cook? One of the possible options is honey mushroom salad with chicken.
- 1 kg honey mushrooms;
- 2 onions;
- Vegetable oil - for frying;
- 4 cloves of garlic;
- Salt - to taste;
- 300 g chicken fillet;
- 3-4 sprigs of parsley or basil;
- Mayonnaise.
How to properly process royal honey mushrooms for preparing a salad, if you remember that mushrooms belong to category 4?
- The honey mushrooms are carefully sorted, washed, the ends of the legs are cut off and placed in boiling water, boiled for 30 minutes.
- Drain through a colander, rinse and, after completely draining, cut into pieces.
- Place in a hot frying pan with oil and fry until golden brown.
- Add chopped garlic and salt to taste, mix the whole mass and fry for another 5 minutes.
- The onion is chopped into half rings and separately fried in oil until golden brown.
- Boil the chicken fillet until tender, allow to cool and cut into strips.
- Mix all the ingredients, season with mayonnaise and mix gently.
- On top of the salad you can decorate with sprigs of parsley or basil.
What false flakes can be confused with and how to distinguish them
The golden variety of flake has no similar species in nature. But it is easy to confuse it with some other scales based on their external features.
Ordinary
The fruits of common flake mushrooms are very similar to golden mushrooms. In principle, this species is considered conditionally edible, so a couple of mushrooms in a basket will not cause serious harm. But some sources provide information about the hallucinogenic properties of the fruits of the common flake. The species can be distinguished by the smell of the pulp. In a conditionally edible mushroom, it does not smell of anything.
Alder (fireweed)
Alder scale differs from willow in the following features:
- grows on the ashes of large fires and fires;
- the fruits have a striking bright yellow color;
- unpleasant odor and strong bitterness of the pulp;
- miniature fruit size.
Fireweed belongs to the inedible category of mushrooms.
Garevaya
Cinder flake is also considered an inedible mushroom. It differs from the golden one in the following features:
- hemispherical cap shape;
- orange-brown color;
- brown fibers on the surface of the leg;
- absence of a mushroom ring on the stem;
- the presence of remnants of a private veil at the edges of the cap.
Another distinctive feature of the cinder flake is the unpleasant odor of its pulp and the property of turning brown at the fracture site.
Mucous
Mucous flake is considered a conditionally edible mushroom. Its fruits can be eaten after certain processing. The mucous membrane differs from the golden variety in the following features:
- bell-shaped, slightly concave caps of very large sizes;
- sticky pulp;
- saturation and color of the scaly layer (false mushroom has few scales and they are lighter compared to willow).
The fruits of the mucous scale have medicinal properties.
How to prepare royal honey mushroom salad
The recipe for making royal honey mushrooms for salad requires certain steps. Mushrooms must be boiled in salted water with the addition of a pinch of citric acid.
- 500 g honey mushrooms;
- 4 things. potatoes;
- 200 g canned pineapples;
- 1 chicken fillet;
- 2 onions;
- Salt - to taste;
- Vegetable oil - for frying;
- Mayonnaise or sour cream;
- 1 carrot.
Each cook will be helped by a step-by-step description of the recipe showing how to properly prepare royal honey mushrooms.
- After preliminary cleaning, the mushrooms are washed, the ends of the stems are cut off and boiled for 40 minutes.
- Place on a sieve and leave to drain, then cut into cubes.
- Potatoes and carrots are boiled until tender, peeled and also cut into cubes.
- The fillet is cooked until tender in salted water with the addition of bay leaf and allspice, removed, allowed to cool and chopped into strips.
- The top layer is removed from the onion, cut into quarters and fried until golden brown.
- Drain the liquid from the pineapples, cut into cubes and combine all the ingredients from the recipe.
- Season with mayonnaise, add some salt, mix gently and place in a deep salad bowl. You can decorate the top with thin slices of canned pineapple.
How to fry honey mushrooms
- First, clean the mushrooms from blades of grass and leaves, trim off the long stems (leaving about 1.5 cm). Boil in salted water twice: 15 minutes each time. After the first cooking, drain the water and rinse the honey mushrooms with running water. Boil a second time in fresh water. Drain the honey mushrooms in a colander;
- While the mushrooms are cooking, fry the onion, cut into thin half rings or quarter rings until lightly browned. Salt the onion and add mushrooms to it. Fry for another 20 minutes. A sign of readiness is that the onions stop turning white against the background of browned mushrooms, and the mushrooms are slightly fried.
- Before serving, you can sprinkle with herbs.
Useful and healing properties
The medicinal and beneficial properties of mushroom pulp of this variety are due to its very rich chemical composition. Golden flake is considered extremely beneficial for the human body , due to the high content of trace elements and amino acids against the background of low calorie content.
Mushroom dishes are especially popular among vegetarians and anyone who, due to various circumstances, is forced to adhere to a low-calorie, but completely balanced diet. The pulp contains increased amounts of calcium and phosphorus, which make it possible, if necessary, to fully replace fish dishes.
Cooking features and taste
How to distinguish edible and poisonous honey mushrooms
A good, edible honey fungus differs from a false one in that under the cap it has a ring , a skirt, which is always absent in poisonous ones. Use it to navigate and recognize edible mushrooms. The plates of inedible, false mushrooms are gray-greenish or smoky-black in color, while the real ones, edible for people, are pleasant beige (some call it light brown), sometimes covered with rusty spots.
Honey mushrooms are getting darker
Honey mushrooms turn brown when processed, so if you want to preserve the original color of the mushrooms , then when cleaning and slicing, throw them into salted and acidified (lemon, citric acid, vinegar) water so that the mushrooms do not darken or oxidize in the air. If you don't care, don't bother.
What can be prepared from honey mushrooms
When you cook honey mushrooms, the house is filled with the thick aroma of these delicious forest mushrooms
Slippery, tasty fried mushrooms are very good cooled with hot mashed potatoes and herbs or fresh cucumber!.
You can simply fry them according to our recipe, or add sour cream (2-3 tbsp) and it will very pleasantly acidify the fried honey mushrooms and thicken the mushroom dish! Honey mushrooms with sour cream are very good! Or you can sprinkle with lemon juice or add a little table vinegar.
If anyone likes it, you can chop the garlic , either by frying it together with the onion, it will be spicy-sweet with a slight tang that will appear more in the aroma, or by adding honey mushrooms at the very end of frying, then the taste of the mushrooms will be sharper.
These delicious wild mushrooms are very good canned: a recipe for preparing them in marinade and a recipe for preparing them from fried honey mushrooms in oil or fat.
You can cook stewed potatoes with honey mushrooms, as in the recipe for potatoes with pigs, or bake them with mashed potatoes in a casserole, as in the recipe for porcini mushroom casserole.
They are also added to pies and pizza (for example, you can add them instead of or together with sausages to French pizza - recipe). Just remember to boil them twice before frying or adding to other dishes.
Marinated or salted honey mushrooms are added to vinaigrettes and other salads. Honey mushroom soup and borscht with honey mushrooms or stew are delicious (in the recipe for beef ribs with chanterelles, you can replace red mushrooms with honey mushrooms).
There are a great many recipes with honey mushrooms. You remember their taste - imagine them together with the dish to which you want to add these mushrooms. Tasty? Then get ready!
Honey mushrooms are very popular among mushroom pickers - they are very unpretentious and healthy. They are rich in vitamins, phosphorus and calcium, which is why they compete very successfully with fish. They are also low-calorie, which turns out to be very useful for those who are on a diet or fasting. And it’s very easy to collect them, because they grow as a whole “family”.
The subsequent processing and preparation of mushrooms is also a whole ritual. And here the main thing is to choose a suitable side dish that would suit their taste. The most popular and simplest is potatoes. Who among us doesn’t love fried potatoes, especially with mushrooms?
In fact, this is one of the classic recipes of Russian cuisine. Moreover, the preparation procedure for preparing this dish is no less important than the process itself. For several centuries it has been very popular among people of different ages, nationalities and religions. Not only is this dish easy to prepare, but it is also very tasty. And you can’t deny him satiety.
It is very noteworthy that fried potatoes with mushrooms are used not only as an independent dish, but also as a side dish for meat. In addition, it goes well with a variety of pickles and drinks. It is prepared both at home and in the country, as an everyday or even holiday dish.
Potatoes with mushrooms can be fried in different ways, and here it is worth considering personal preferences. But it is equally important to do everything correctly, so we keep the foundation of the dish unchanged, otherwise, instead of what they call “finger lickin’ good,” you may end up with complete disappointment. We present to your attention several current and proven recipes that will help you not only show off your culinary abilities, but also significantly reduce the time spent on cooking.
Royal honey mushrooms: edible or not, photos, videos and description of the species where autumn mushrooms grow
Royal honey fungus, or golden scale, is an edible mushroom that many mushroom pickers, especially Europeans, neglect, preferring to take more famous representatives of the mushroom kingdom.
But in the East, in China and Japan, it is not only collected, but also cultivated on an industrial scale, used in treatment and in the preparation of national dishes.
According to research by Chinese scientists, the royal honey fungus is much superior in its nutritional value and medicinal properties to more popular types of mushrooms. The extract from it has fungicidal, bactericidal and immunomodulatory effects.
The scientific name of the royal honey fungus is golden scale (lat. Pholiota aurivella). The mushroom belongs to the genus of the Strophariaceae family. It is edible, but differs from the usual honey mushroom and its dangerous counterparts.
The mushroom is large in size and has a broad, bell-shaped cap covered with scales. In young fruiting bodies it is approximately 5-10 cm in diameter. With age, the cap opens and becomes flat-rounded, sometimes reaching 18-20 cm in size.
Its color is yellow-golden. On top it is covered with red-brown scales. The plates are yellowish-white, hidden under the blanket, but over time they darken and become brownish-brown. The flesh in the cap is whitish with a pleasant smell and original taste.
The stem of the mushroom is quite long, dense and covered with scales. In adult fruiting bodies it reaches 7-10 cm in length and 1-1.5 cm in diameter. In young mushrooms, the stem is connected to the cap by a fibrous ring, which later breaks, and its remains can be seen along the edge of the cap. The flesh of the golden flake is light yellow.
The main fruiting period for golden scale is August-September, but in the Primorsky Territory young mushrooms can be found as early as the end of May. Royal honey fungus is widespread throughout Russia, the CIS countries and Europe, and is also found in Australia and North America. It is grown on an industrial scale in Japan and China.
Since these are tree mushrooms, royal honey mushrooms grow in small groups on the trunks of living trees, but only on deciduous trees, for example, on willow, birch, and aspen. In fact, they are parasites.
Royal honey mushrooms have their own beneficial properties and contraindications. But still, they are primarily edible mushrooms, although some experts classify them as the fourth category due to their specific taste. However, it is enough to soak the golden flakes and boil them, and they acquire a great taste.
Royal honey fungus is used, like other mushrooms. It is put in salads, cooked in soups, made into pies and mushroom caviar, and added to vegetable stews. In addition, golden flakes are prepared for future use - pickled and salted. Moreover, if it is desirable to put only caps in dishes, since they are more delicate, then mushroom stems are also used in winter preparations.
The golden scale is almost impossible to confuse with another mushroom because of its original appearance - bright color and pointed scales. These are the statements of experienced mushroom pickers, but beginners should know what false honey mushrooms and other similar mushrooms look like. Will help them distinguish photos and descriptions of dangerous doubles.
- Fireweed, or alder scale (lat. Pholiota alnicola). This species also belongs to the genus Scale. Prefers alder and birch stumps. The size of the mushrooms is much more modest than that of the royal honey mushroom. The caps are yellow, no more than 5-6 cm in diameter, the legs are 4-8 cm long and quite thin - only 0.4 cm thick. It has a bitter taste and unpleasant odor.
- Fire scale (lat. Pholiota flammans). The mushroom has a very bright color, which is difficult to confuse with other representatives of the genus. The scales on the cap are arranged in the form of regular concentric circles. They are much lighter than the cap itself, unlike the royal honey fungus, where the scales, on the contrary, are very dark. In addition, fire flake grows singly and is found quite rarely and mainly in coniferous and mixed forests. The mushroom has a very bitter taste and unpleasant odor. And although it is not poisonous, it is not eaten.
- Mucous scale (lat. Pholiota lubrica). Refers to conditionally edible mushrooms. Found in coniferous forests, loves rotten wood. The large brown or yellow cap does not have many scales, and they are also light in color. In wet weather, like the royal honey fungus, it is covered with mucus. However, the stem of the mushroom is hollow inside, and adult fruiting bodies do not have a ring under the cap.
- Cinder scale (lat. Pholiota highlandensis). The size of the mushroom is very modest compared to the royal honey fungus. The cap is darker than that of the royal honey fungus, brown in color with fibrous scales. It is often covered in dirt. Its edges are lighter, with fragments of the bedspread. The lower part of the leg is covered with brown fibers. The cinder flake prefers old fireplaces and burnt areas, and loves charred wood. Other mushrooms similar to it are not found in such places.
The first symptoms of poisoning with false honey mushrooms appear within 15-20 minutes. However, they are not always paid attention to. The stomach begins to grumble, the person complains of discomfort, a feeling of heaviness in the stomach. Symptoms gradually increase.
Dizziness, heartburn and cramping pain appear, first in the epigastrium, and then spread to the entire abdomen. They are followed by severe nausea and repeated vomiting. After 2-3 hours, a person’s hands begin to tremble, weakness and drowsiness appear.
The skin becomes covered with sticky sweat. Diarrhea occurs.
The toxin contained in mushrooms inhibits the activity of the cardiovascular and nervous systems. A rare arrhythmic pulse, a drop in blood pressure, cyanosis of the mucous membranes and skin are the main signs of their damage. Later, if help is not provided, the patient begins to delirium and sees hallucinations. The state of lethargy is periodically replaced by sudden excitement.
Another problem is dehydration. It develops due to severe vomiting and diarrhea.
The first symptoms are dry mouth, viscous saliva, a constant feeling of thirst and oliguria (the patient experiences a sharp decrease in the amount of urine excreted). Later, shortness of breath appears, the skin becomes dry, and urine production stops (anuria).
The hepatobiliary system also suffers from poisoning with false honey mushrooms. The skin takes on a yellow tint, the liver increases in size, a feeling of heaviness and pain appear in the right hypochondrium. The patient feels bitterness in the mouth.
- Gastric lavage. At home, you should drink water and induce vomiting by pressing on the root of the tongue. In a hospital, this procedure is carried out using a probe.
- Cleansing enema. It is given if more than two hours have passed since the poisoning.
- Reception of adsorbents. Activated carbon, Enterosgel and other drugs will help bind toxins and neutralize them.
- Drinking salted water or drugs whose action is aimed at combating dehydration. Drink water in small sips, often. The drugs are taken according to the instructions. When the vomiting stops, the patient can be given strong, sweet tea.
- Wrapping up. The victim must be warmed up. Hypothermia may occur due to severe dehydration. Warm blankets, heating pads and complete rest are the first things to do when vomiting and diarrhea stop.
Royal honey mushrooms (scaly mushrooms), false and edible, with photo Link to main publication
With the onset of the season, lovers of quiet hunting begin collecting mushrooms. One of the desired “trophies” is flakes. These are not just mushrooms - these are royal honey mushrooms.
They attract attention with their appearance and are well known to culinary connoisseurs for their unusual rich taste. They are quite easy to find and prepare. But it is important to be able to distinguish edible from poisonous, and for this you need to know all the signs and features of appearance.
So that the day is not wasted, you need to know where to look for these mushrooms and in what places they grow.
Varieties
Royal honey mushrooms appear on the trunks of a variety of trees at the end of summer. Many varieties of these mushrooms choose to grow in both coniferous and deciduous forests.
fleecy
For example, the fleecy or common scalyfoot prefers to settle in large families on the stumps of pine and spruce trees. This prickly mushroom has a thin stalk and a round or conical cap.
The diameter of the cap of a young mushroom reaches 8, and a more mature one – 15 cm. It is all covered with brown scales of different sizes. The color of the cap varies from yellow to brownish. The color of the leg matches the color of the cap.
Above the blanket, the leg, whose diameter is only 1-3 cm, is also covered with scales.
The scaly plant is distinguished by a large number of useful properties and is considered to be healing. However, another of its properties is hallucinogenicity.
However, it is an edible mushroom that can be eaten after prolonged boiling and other heat treatment. Those who decide to cook and eat common flake are well aware of the ban on eating it in combination with alcohol.
One of the components contained in its composition is an analogue of opium, and the consequences of its interaction with alcohol-containing drinks can be unpredictable.
Edible
Edible flake has many fans who know how to cook it correctly and are good at doing it. In addition, dried mushrooms are crushed, and the resulting powder is used as a base for preparing medicinal tinctures. After the mushrooms have been boiled in salted water for 30-40 minutes, they can be:
- use as a filling for pies and pies;
- fry;
- stew;
- cook soups and stews with them;
- make mushroom hodgepodge and caviar.
The main taste qualities of royal honey mushrooms are hidden in the caps, since the legs become dry and hard after heat treatment. Therefore, it is the caps that are used for salting and marinating, preparing them in the same way as valui mushrooms.
Poplar
Poplar scale is one of the destructive fungi. It grows on drying trees or stumps. Its white or brown cap is completely covered with large white or gray scales resembling petals.
- 3 kg honey mushrooms;
- 3 dill umbrellas;
- Cherry and currant leaves;
- 3-4 tbsp. l. salt;
- 3 leaves of green horseradish;
- 4 things. bay leaf.
Fried honey mushrooms with potatoes on sour cream with green onions
Do you remember that soft, creamy taste of potatoes simmering on fire with honey mushrooms from childhood? And the green onion, which added some zest? Let's look at a recipe that will help us remember this.
Naturally, each housewife chooses her own cooking proportions based on the number of eaters. Therefore, below we present a basic set of products. When choosing the quantity, you should still take into account both the size and the specific features of each component.
- fresh honey mushrooms - 1 kg;
- potatoes - 6 or 7 pcs.;
- onions - 1 or 2 pcs.;
- green onion - 1 bunch;
- sour cream (medium fat content) - 150 g;
- water - 150 ml;
- vegetable oil - 60 g;
- bay leaf - 3 leaves;
- salt - to taste;
- black pepper (ground) - to taste.
1. First of all, we need to boil the mushrooms for 20 minutes. Add a tablespoon of salt to boiling water.
2. After cooking, rinse the mushrooms under cool running water and let it drain completely.
3. Next, pour vegetable oil into the frying pan and wait until it starts to sizzle. Pour the onion cut into half rings into it and fry it until golden brown.
4. Add potatoes (most often they are cut into bars, because at the same time they retain their shape), salt and pepper to taste. Fry it for 15 minutes, stirring constantly so as not to burn.
5. Next add honey mushrooms to the potatoes. Cover with a lid and let them simmer for 5 minutes without stirring.
6. Dilute the sour cream with water and also pour this mixture into the frying pan. Mix.
If necessary, you can add more water if the dish looks a little dry.
7. Place a bay leaf on top, cover with a lid and cook over low heat until cooked, remembering to stir from time to time.
8. Sprinkle the finished dish with green onions.
You should not fry green onions, as they will lose not only their color, but also their taste. You can add it to slightly cooled potatoes and stir them to distribute them evenly throughout the dish.
Even though the aroma is so strong that you can’t resist, we’ll still wait for the food to cool down and then serve it to the table. Bon appetit!
How long to cook honey mushrooms for marinating. How long to cook honey mushrooms
Honey mushrooms is the popular name for a group of mushrooms that belong to different species and families. These are popular mushrooms, often used to prepare various dishes. Like other mushrooms, honey mushrooms require preliminary cooking, and the time depends on the volume and further method of their preparation. On average 40-50 minutes.
How long to cook honey mushrooms
How long to cook fresh honey mushrooms?
1 hour – time to boil fresh honey mushrooms until fully cooked.
How long should honey mushrooms be cooked before frying?
20-25 minutes is the time for boiling mushrooms to prepare for further heat treatment - frying.
How long should honey mushrooms be cooked before freezing?
45-50 minutes – the honey mushrooms are boiled for freezing.
How long to cook honey mushrooms for pickling?
45 minutes is the ideal time to prepare honey mushrooms for marinating.
How to cook honey mushrooms
How to cook honey mushrooms for freezing?
Before the cooking process, honey mushrooms must be prepared. To do this, pour a portion of fresh mushrooms with cold water and set aside for 5 minutes. After which they must be cleared of debris, sorted and washed under running water.
Stages of boiling honey mushrooms for freezing:
- Place honey mushrooms in a saucepan and add cold water at a ratio of 1:2.
- After boiling, a white foam will appear, which must be removed and after 2-3 minutes of boiling, drain the water.
- Fill with clean water again, adding salt, pepper, and spices to taste.
- Boil over low heat, skimming off the foam, for 45 minutes.
- Drain, cool and can be frozen.
Some skilled housewives advise boiling honey mushrooms for 15 minutes in several approaches (change the water) with a total cooking time of 45 minutes. In any case, the main sign indicating complete readiness is the settling of all the mushrooms to the bottom of the pan.
How to cook honey mushrooms for the winter?
To prepare mushrooms for the winter, they are prepared and boiled until tender (the mushrooms will sink to the bottom) in salted water in the same way as when cooking mushrooms for freezing. How long to cook frozen honey mushrooms.
How to cook honey mushrooms before frying?
Before frying, it is necessary to boil honey mushrooms for 20-25 minutes, following all the preparation steps described in the paragraph “How to cook honey mushrooms for freezing?”.
How to cook honey mushrooms for pickling?
Preparing mushrooms for pickling begins by soaking them in cool water for 10 minutes. Then the mushrooms, cleared of debris and well washed under running water, are placed in a pan of salted water and cooked for half an hour over medium heat. Afterwards, the mushrooms are ready for one of the marinating methods.
How to cook honey mushrooms with potatoes fried in a slow cooker?
Currently, multicookers have become very popular as they have made life easier for many housewives. The food they serve is just as tasty, and the preparation of the dish does not require close supervision. In addition, cooking does not require the use of a large amount of oil, which reduces the calorie content of the dish.
Fried potatoes with honey mushrooms are no exception. Thanks to the multicooker, the process will no longer be difficult. The main thing is to adhere to certain rules.
- raw potatoes - 1 kg;
- fresh mushrooms (honey mushrooms) - 0.5 kg;
- onions - 3 pcs.;
- vegetable oil - 5 tbsp. spoon;
- salt and pepper - to taste.
Let's start cooking:
1. Place finely chopped mushrooms, previously boiled for at least 15 minutes, into the multicooker bowl. We select the “frying” mode and indicate the weight of the honey mushrooms that we loaded there. We wait until the excess moisture evaporates. This will still take about 7 minutes.
2. Finely chop the onion and add it to the mushrooms along with sunflower oil. Mix everything thoroughly. After another seven minutes, turn off the “frying” mode.
3. Cut the potatoes into cubes and wash them well to remove excess starch. This will help the potatoes maintain their shape when frying.
4. Then put the potato slices on the frying table and mix everything thoroughly. Close the lid of the multicooker and select the “baking” mode for 20 minutes of cooking.
5. Stir again, add salt to taste, add pepper or spices, and bake for another 20 minutes on the other side. This is necessary so that the potatoes are baked on all sides.
The dish is ready! Now it can be cooled and served. Potatoes with honey mushrooms turn out very aromatic and tasty. The design of the dish depends on the imagination of the hostess. If desired, you can serve the sauce and herbs separately, which will give it a unique taste and appearance. And all your family will rejoice at this incredibly tasty and simple dish!
How to distinguish from false mushrooms
Royal honey mushrooms are also called willow trees, because in most cases they are found on willows. Inexperienced mushroom pickers sometimes confuse flakes with moths, which are unsuitable for consumption. Here it is worth remembering that false honey mushrooms are found only on old fireplaces and ashes. They have bright colors and a not very pleasant smell. Moreover, such a mushroom is very dangerous for the human body.
Another type of false mushroom is cinder flake. This mushroom has a hemispherical shape with a brown-orange hue. The stalk has brown fibers.
The common flake, which has many similarities with the royal flake, is also considered conditionally edible. Although it has medicinal properties, this mushroom is hallucinogenic. You can eat it, but only after labor-intensive heat treatment. You need to cook ordinary honey mushrooms for at least forty to fifty minutes. Mushroom pickers often do not collect such mushrooms, and they cannot be combined with alcohol.
Opium, which is contained in the common flake, behaves completely unpredictably in combination with alcohol.
Having learned about the types and characteristics of honey mushrooms, you can confidently go to the nearest forest. But if you don’t have enough knowledge, it’s better not to put yourself at risk and collect only well-known fruiting bodies.
Cooking potatoes with honey mushrooms in a frying pan
Sometimes you really don’t want to waste extra time and be wise at the stove. However, potato dishes, as a rule, do not require much effort and can please even the most picky eaters. And what could be easier than frying it together with mushrooms in a frying pan?
You can take any honey mushrooms for this - fresh or frozen. Mushrooms must first be washed and cleaned. Let's figure out what to do and in what order.
- honey mushrooms - 700 g;
- onions - 1-2 pcs. (depending on size);
- potatoes - 5-6 pcs. (depending on size);
- butter - 50 g;
- vegetable oil - 150 ml;
- salt, pepper - to taste.
Let's start cooking:
1. Pour water into the pan and add some salt. After it boils, boil honey mushrooms in it for 15-20 minutes.
2. Drain the water and place the mushrooms in a frying pan to fry in vegetable oil. We are waiting for the excess moisture to evaporate.
3. Cut the onion as you like (half rings, cubes, etc.) and send it to the frying pan. Mix everything and continue to fry until the onion becomes soft.
4. Next, cut the potatoes in any order, the main thing is that the pieces are not thick. And after rinsing it in cold water so that all the slices are separated, we send it to the frying pan.
5. After fifteen minutes, add butter, salt and pepper to taste. We bring it to readiness.
By the way, those who want their potatoes to turn out crispy and golden brown should fry them separately from the mushrooms.
After the food has cooled a little, you can serve it with any accompaniment, be it salad, greens or just pickles.
Composition and benefits of honey mushrooms for the body
The maximum harvest of honey mushrooms can be harvested from September to the end of October. But they reproduce better and grow in huge families in warm, humid weather. It is typical that the next season they can be found in the same place. Experienced mushroom pickers always remember such areas.
Often both edible and false honey mushrooms grow on the same stump. It is quite difficult to distinguish them. If you are not sure, it is better to refrain from collecting and choose the safe route - buy a certified product in a store: people have long learned to grow completely safe mushrooms industrially.
They grow in sterile conditions, in large plastic bags filled with sawdust and seed peels. Otherwise, their use can lead to dire consequences. It is especially dangerous to buy mushrooms from private traders. All mushrooms tend to absorb harmful substances from the air, and they could have been collected in unfavorable places.
Boiled honey mushrooms are low-calorie and contain vitamins necessary for human health:
- C - immune support.
- E - cell health.
- A nicotinic acid.
- B vitamins.
They contain flamulin, which increases the body's resistance to cancer . It is advisable to sort out the collected honey mushrooms and process them as soon as possible. They tend to quickly turn black and rot. If you really don’t have time, you can clean it of debris and put it in the freezer fresh. But if you want to save space in the freezer, it is better to boil the prey and then freeze it.
Video on how to cook potatoes stewed in a cauldron with honey mushrooms
True connoisseurs of good cuisine know that food cooked in a cauldron has a special aroma and richness. Once you have prepared a dish in this way, it is almost impossible to refuse the opportunity to create your own culinary masterpieces in a cauldron on the street.
It turns out very well to stew potatoes with honey mushrooms in a cauldron. And the absence of a stove does not make the process of preparing this wonderful dish at all difficult. So how can you achieve the most successful results? This is shown very clearly in the video channel “TASTY DAY”, where all the stages are very carefully described. Let's take a look and take it into account. Source https://www.youtube.com/watch?v=SMbhtkWbJpc
Now you can prepare your favorite dish not only at home, but also in the country. And you don’t need to spend a lot of nerves and effort on this. Moreover, all your family members have a good opportunity to contribute to the cooking process, which will further strengthen family ties.
As you can see, fried potatoes with honey mushrooms can be prepared in completely different ways, and we hope that at least one of these recipes will be to your taste. Any housewife knows that a recipe is only the basis for a good dish, but it is also of great importance. So use it, explore and find something of your own.
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After freezing
If you have frozen raw honey mushrooms and are now going to boil them, then remove the container with the semi-finished product from the freezer and place it on the refrigerator shelf for 6 hours. This will allow the product to thaw naturally, in which its structure will not be damaged by a sudden temperature change. Subsequently, the mushrooms are boiled in the same way as fresh ones.
If honey mushrooms are thermally processed, then some sources recommend not thawing them, but frying or boiling them immediately. In this case, all the released liquid will be removed during the process. When frying, the product will be ready if the mushrooms have decreased in size and darkened to a brown hue.
