How to cook flywheel mushrooms: fried with potatoes in a frying pan, how to cook step by step, recipes for the winter with photos

In the warm season, forests delight people with a large number of edible mushrooms, among which the tubular flywheel mushroom is very popular among lovers of tasty things. It is distinguished by its dry cap with a velvety surface and a wrinkled cylindrical stem. Of course, about twenty of its species are known, among which red, green and brown moss fly take pride of place. All of them can be eaten, as they have a fairly pleasant taste and a delicate smell of fruit. But how to cook moss mushroom? This is what we will talk about today.

Choosing quality flywheels

Moss fly mushrooms have several false analogues, so when going on a “quiet” hunt, be careful. Fortunately, it is easy to distinguish an edible mushroom from an inedible one: the edible one turns blue or black when cut. This is all due to the substances contained in the flywheel, which oxidize upon contact with air. This happens in the first 5 seconds after cutting.

Otherwise, to choose a high-quality fresh mushroom, you need to be guided by the same principles as when choosing other mushrooms:

ensure the integrity of the cap; it should not crumble or have breaks;
check for holes left by worms and insect pests;
the body of the mushroom should be dense and elastic, but in no case sluggish;
do not take rotten specimens, even if the spots of spoilage are located in a place where they can be cut off.

Fkusnofacts

— When cleaning, flywheels turn black very quickly, so to prevent darkening

You need to start cooking the mushrooms right away. Moss mushrooms will not turn black if you soak them in boiling water for 5-10 minutes before cooking.

— Moss mushrooms are mushrooms that taste

with a specific fruity odor.

— Signs of young moss mushrooms

. The caps of young moss mushrooms have a semicircular shape, and the pores of the mushroom are colored deep yellow. In the process of “growing up”, the cap of the flywheel acquires a convex shape. Mature mushrooms have a round, cushion-shaped cap, the diameter of which reaches 12 centimeters, the color of the pores changes to brown. The moss that grows on young green moss has a short, dense stem and a wide cap, while the one that grows on old and dry moss has a high and thin stem with a more elongated cap.

— The main difference between edible flywheel

from false is the presence of a blue color on the cut of the mushroom. The false mushroom has a much smaller cap size - about 5 centimeters.

- With its unusual name

moss mushrooms are obliged to the place of growth. Most often, these mushrooms can be found on mossy areas of trees, on old stumps, or simply on the slopes of old ravines.

— Mossy mushrooms begin to appear between May and September. You can find moss fly in both deciduous and coniferous forests. This mushroom is not picky in choosing a place to grow and is not afraid of low temperatures, which is why the moss mushroom is often found in northern latitudes. Often the moss fly can be found growing on an anthill or a rotten stump.

— The yellow-brown flywheel is distinguished by the dark yellow color of its cap and the presence of a dense brown stem. The green flywheel has a velvet green cap and has a more elongated shape. The Polish mushroom, also a subspecies of the flywheel, is distinguished by the presence of a dark brown cap and a dense stem of the same color.

— Moss mushrooms are rich in essential amino acids (positive effect on metabolism), vitamins A (protein synthesis), D (cell growth), PP (nervous system), B vitamins (energy formation).

- Average cost

frozen moss mushrooms in Moscow - from 1000 rubles/1 kilogram (as of June 2022).

— The calorie content of moss mushrooms is 18 kcal.

— Fresh moss mushrooms are stored in the fruit and vegetable compartment for 3 days.

How to properly clean a flywheel

Before you prepare any dish from moss mushrooms, fry them, marinate or pickle them, you need to peel and wash the mushrooms.

Tip: if you are going to salt or pickle mushrooms and want to preserve their bright color, before heat treatment, pour boiling water over the mushrooms and leave for 5 minutes.

Cleaning flywheels is not difficult. But certain rules must be followed:

Remove any large debris adhering to the mushroom.
For ease of further cleaning, separate the stems from the caps.
Using a wire brush, remove the thin top layer of skin. You can scrape it off with a knife.
Pay special attention to the bottom of the cap: you need to completely remove the spongy layer from it, otherwise during the cooking process it will turn black and become covered with mucus. It is not necessary to remove the skin from the cap.
Cut off darkened areas and wormholes, if any.

This completes the first stage of preparing the flywheels. Further procedures depend on how you will prepare this mushroom.

To dry and freeze fresh, you don’t need to do anything else. For other recipes, wash the flywheels under running water. Photo and video instructions will help you do everything correctly.

To pickle and marinate, boil them over low heat in salted water for about half an hour. For frying, stewing, baking or for soups – 15 minutes. After cooking, drain the water and let the mushrooms dry - they are ready for further use.

Reviews from gardeners

I do this: I soak the mushrooms for a day, then I scrape them under the tap with a knife, I also try to scrape out the points, if the damage to the mushroom is large, you can cut it off a little. Ideally, the mushroom should be white.

xxxAnnahhh

https://forum.sibmama.ru/viewtopic.php?t=533872

I soak the mushrooms in the sink for about an hour or two, and clean them by scraping them with a knife. They turn out white and clean. True, I have my hands full - I’ve been doing this at least once a year since childhood. But as a more convenient alternative to a knife, you can take a metal sponge or just a brush for washing dishes. It will be much faster this way.

Salvanelli

https://forum.sibmama.ru/viewtopic.php?t=533872

As for the butter: I remove the skin for purely aesthetic reasons. But sometimes the unpeeled skin gives a slightly bitter, resinous taste to pickled butter. As for the sand in greenfinches: I did the same with them as I do with russulas. If there are a lot of mushrooms, I don’t clean them at all, I don’t wash them with a sponge. I dump everything into a basin and add water at the “white” boiling stage so that the mixture is thick and the water just covers the mushrooms. After 5–7 minutes, the mushrooms will become limp. Take a slotted spoon and start vigorously stirring in different directions, like in a washing machine. Mushrooms rub against each other.

Ariona

https://forum.toadstool.ru/topic/263-%D0%BA%D0%B0%D0%BA-%D1%87%D0%B8%D1%81%D1%82%D0%B8%D1% 82%D1%8C-%D0%B3%D1%80%D0%B8%D0%B1%D1%8B/?page=3

I cut off the stem of honey mushrooms with a thin stem while still in the forest (more precisely, I cut the mushrooms without it), and leave the thick ones. In my opinion, there is very little waste when collecting honey mushrooms. I go through them at home just to admire them once again and see if all the mushrooms are good.

Sugar

https://forum.toadstool.ru/topic/263-%D0%BA%D0%B0%D0%BA-%D1%87%D0%B8%D1%81%D1%82%D0%B8%D1% 82%D1%8C-%D0%B3%D1%80%D0%B8%D0%B1%D1%8B/?page=3

Actually, this is how I clean all the mushrooms, which do not need to be dried in the future. Let me make a reservation right away: we don’t take russula. That’s why I can’t even imagine if it’s possible to clean them like this. The mushrooms are cleaned of large debris and the stem is trimmed slightly. Do not cut mushrooms! Then I throw it into boiling water for a minute, put it in a colander and start rinsing: the mushroom becomes elastic, flexible, sand and dirt are easily washed out from everywhere. If honey mushrooms were removed from the tree in families, then I lightly trim the stems, separating the mushrooms. Then I put the honey mushrooms in a large basin in a layer of 15–20 cm, pour out a pack of salt, pour a couple of glasses of water, maybe a little more. And I carefully begin to stir the mushrooms, literally for a minute. Then I pour a large amount of water into the basin. Honey mushrooms float up, all the dirt is below. I collect mushrooms with a colander and rinse them directly in it with running water. My pelvis is large, oval. There are probably a bucket of mushrooms at a time, maybe more. To wash honey mushrooms I use coarse rock salt.

Kalina

https://forum.toadstool.ru/topic/263-%D0%BA%D0%B0%D0%BA-%D1%87%D0%B8%D1%81%D1%82%D0%B8%D1% 82%D1%8C-%D0%B3%D1%80%D0%B8%D0%B1%D1%8B/?page=3

I cut off the edge of the stem of the champignons; if there are very dark spots on the cap, I clean them. And if the skin on the edge of the cap is hanging too much, then I can pull it off.

Princess in ugg boots

https://sovet.kidstaff.com.ua/question-1713784

Picking mushrooms is not such a labor-intensive task, unlike cleaning them. Each type has its own nuances that must be taken into account. Otherwise, ready-made meals and homemade preparations will not be as tasty as we would like.

Marinated moss mushrooms: a delicious recipe for the winter

This is the simplest and most common way to marinate flywheels. The dressing recipe uses only classic spices and nothing extra.

Cooking time: 40 minutes

Number of servings: 20

Energy value of the product

proteins – 2.3 g;
fats – 0.6 g;
carbohydrates – 3.8 g;
calorie content – 30 kcal.

Ingredients

flywheels – 2 kg;
vinegar 9% - 120 ml;
garlic – 4 cloves;
salt – 40 g;
sugar – 60 g;
black peppercorns – 10 pcs.;
bay leaf – 3 pcs.;
citric acid – 5 g;
water – 1 l.

Cooking process

Cut the prepared moss mushrooms into small pieces, place in an enamel pan, cover with water, add citric acid and put on fire. From the moment it boils, cook for 20 minutes.
After this, drain the mushrooms in a colander and immediately cover with ice water. Thanks to this, the pickled moss mushrooms will turn out dense and crispy.
Pour a liter of filtered water into a saucepan, add salt, sugar, black peppercorns and bay leaves. Place on the fire and bring to a boil.
Remove the peel from the garlic, cut each clove into 3-4 parts and add to the marinade. Cook for 5 minutes.
Now lay out the mushrooms, wait until the liquid starts to boil again, note the time and cook the mushrooms for exactly 15 minutes.
After this, pour vinegar into the same pan and remove it from the heat.
Use a slotted spoon to catch the moss mushrooms, place them in sterilized jars and fill them with hot marinade. Roll up the lids, turn the containers upside down, wrap them warmly and let cool.

Marinated moss mushrooms can be served by pouring sunflower oil over them and sprinkling with chopped herbs or onions. You can also use these mushrooms in salads.

Reviews from gardeners

I do this: I soak the mushrooms for a day, then I scrape them under the tap with a knife, I also try to scrape out the points, if the damage to the mushroom is large, you can cut it off a little. Ideally, the mushroom should be white.

xxxAnnahhh

https://forum.sibmama.ru/viewtopic.php?t=533872

I soak the mushrooms in the sink for about an hour or two, and clean them by scraping them with a knife. They turn out white and clean. True, I have my hands full - I’ve been doing this at least once a year since childhood. But as a more convenient alternative to a knife, you can take a metal sponge or just a brush for washing dishes. It will be much faster this way.

Salvanelli

https://forum.sibmama.ru/viewtopic.php?t=533872

As for the butter: I remove the skin for purely aesthetic reasons. But sometimes the unpeeled skin gives a slightly bitter, resinous taste to pickled butter. As for the sand in greenfinches: I did the same with them as I do with russulas. If there are a lot of mushrooms, I don’t clean them at all, I don’t wash them with a sponge. I dump everything into a basin and add water at the “white” boiling stage so that the mixture is thick and the water just covers the mushrooms. After 5–7 minutes, the mushrooms will become limp. Take a slotted spoon and start vigorously stirring in different directions, like in a washing machine. Mushrooms rub against each other.

Ariona

https://forum.toadstool.ru/topic/263-%D0%BA%D0%B0%D0%BA-%D1%87%D0%B8%D1%81%D1%82%D0%B8%D1% 82%D1%8C-%D0%B3%D1%80%D0%B8%D0%B1%D1%8B/?page=3

I cut off the stem of honey mushrooms with a thin stem while still in the forest (more precisely, I cut the mushrooms without it), and leave the thick ones. In my opinion, there is very little waste when collecting honey mushrooms. I go through them at home just to admire them once again and see if all the mushrooms are good.

Sugar

https://forum.toadstool.ru/topic/263-%D0%BA%D0%B0%D0%BA-%D1%87%D0%B8%D1%81%D1%82%D0%B8%D1% 82%D1%8C-%D0%B3%D1%80%D0%B8%D0%B1%D1%8B/?page=3

Actually, this is how I clean all the mushrooms, which do not need to be dried in the future. Let me make a reservation right away: we don’t take russula. That’s why I can’t even imagine if it’s possible to clean them like this. The mushrooms are cleaned of large debris and the stem is trimmed slightly. Do not cut mushrooms! Then I throw it into boiling water for a minute, put it in a colander and start rinsing: the mushroom becomes elastic, flexible, sand and dirt are easily washed out from everywhere. If honey mushrooms were removed from the tree in families, then I lightly trim the stems, separating the mushrooms. Then I put the honey mushrooms in a large basin in a layer of 15–20 cm, pour out a pack of salt, pour a couple of glasses of water, maybe a little more. And I carefully begin to stir the mushrooms, literally for a minute. Then I pour a large amount of water into the basin. Honey mushrooms float up, all the dirt is below. I collect mushrooms with a colander and rinse them directly in it with running water. My pelvis is large, oval. There are probably a bucket of mushrooms at a time, maybe more. To wash honey mushrooms I use coarse rock salt.

Kalina

https://forum.toadstool.ru/topic/263-%D0%BA%D0%B0%D0%BA-%D1%87%D0%B8%D1%81%D1%82%D0%B8%D1% 82%D1%8C-%D0%B3%D1%80%D0%B8%D0%B1%D1%8B/?page=3

I cut off the edge of the stem of the champignons; if there are very dark spots on the cap, I clean them. And if the skin on the edge of the cap is hanging too much, then I can pull it off.

Princess in ugg boots

https://sovet.kidstaff.com.ua/question-1713784

Moss fly soup

In first courses, moss mushrooms successfully replace meat. The broth made with these mushrooms is aromatic and rich. Pay attention to the step-by-step recipe for hearty moss fly soup.

Tip: this soup can be cooked either in water or in meat broth. If desired, you can add boiled poultry, pork or beef to the dish.

Cooking time: 1 hour

Number of servings: 12

Energy value of the product

proteins – 2 g;
fats – 3.6 g;
carbohydrates – 9.9 g;
calorie content – 80 kcal.

Ingredients

flywheels – 300 g;
potatoes – 300 g;
onion – 100 g;
carrots – 100 g;
pearl barley – 50 g;
sunflower oil – 40 ml;
parsley – 5 sprigs;
dill – 1 small bunch;
green onion feathers - 1 small bunch;
ground black pepper - to taste;
salt - to taste.

Cooking process

Sort over and fill the pearl barley with cold water. Leave for several hours.
Clean and wash the flywheels. Cut them into small pieces of any shape.
Remove the skin from the onion, keep it in ice water for a while so that it does not irritate your eyes when cutting, and chop it into small cubes.
Peel the carrots and grate them on a coarse grater. Fry it together with the onion in sunflower oil until golden.
Add chopped mushrooms to the same frying pan, add salt and pepper and fry for 10 minutes, stirring occasionally.
Boil 2 liters of water in a saucepan and add the mushroom fry into it. From the moment it boils, cook over low heat for about 10 minutes.
Drain the water from the soaked pearl barley and place the cereal in the pan. Let the soup begin to boil again and cook for about 15 minutes.
Peel the potatoes, cut into small pieces and place in a saucepan with soup. Cook for about 20 minutes.
At this time, prepare the greens: wash them under running water, remove thick stems from parsley and dill. Chop the onion, parsley and dill and add to the soup.
Remove the pan from the stove, salt and pepper the dish, cover with a lid and let it sit for half an hour.

You can serve this soup by adding a spoonful of sour cream and croutons to each serving.

Homemade mushroom noodles

Ingredients: a handful of dry mushrooms, onions, carrots, greens. For noodles: half a glass of sour cream, one egg, half a spoon of salt, one hundred and fifty grams of flour.

Before cooking the flywheel mushroom, pour boiling water over it and steam under the lid for twenty minutes. Then the mushrooms are cut into pieces, transferred to a bowl where they were steamed, poured with boiling water and cooked for one hour, after which fried onions and carrots are added.

Next, prepare the noodle dough. To do this, mix all the ingredients, roll out the layer and cut it into wide strips, each of which is rolled in flour. The noodles are placed in the prepared mushroom broth and boiled for twenty minutes, then the greens are added. Mushroom noodles are served with sour cream.

Salted moss mushrooms for the winter

You can preserve this healthy and tasty mushroom until winter in the form of pickles. There are many ways to pickle, let’s focus on the simplest and most popular.

Important: only the caps are used for pickling, so the weight indicated in the list of ingredients is the weight of the mushrooms without the stem.

Cooking time: 40 minutes

Number of servings: 25

Energy value of the product

proteins – 2.4 g;
fats – 0.7 g;
carbohydrates – 0.5 g;
calorie content – 18 kcal.

Ingredients

flywheels – 3 kg;
salt – 150 g;
currant leaves – 10 pcs.;
cherry leaves – 10 pcs.;
horseradish leaves – 4 pcs.;
dill umbrellas – 8 pcs.

Cooking process

Pour boiling water over the cleaned moss mushroom caps and leave for 5 minutes. This will help preserve the bright color of the pickles.
Boil water, put moss mushrooms in it and cook for about 20 minutes. Strain using a colander and let cool.
Wash the pickling container thoroughly. A wooden tub or enamel pan will do. Do not use dishes made from other materials. Pour about 20 g of salt into the bottom of the container, distributing it evenly over the entire area. Place one umbrella of dill, a couple of currant and cherry leaves there. Tear the horseradish leaves into several pieces and place a couple of pieces on the bottom.
Divide the moss mushroom caps into 6 equal portions. Place one part on the bottom of the container with the top of the cap down. Sprinkle with salt and then add the leaves again. So alternate layers until the raw material runs out.
Cover the mushrooms with a piece of clean gauze in several folds, place a flat plate on top and apply pressure. Transfer to a cool place for 40 days. Once every 2-3 days, remove the pressure and change the gauze.
After the specified time has passed, the moss mushrooms can be distributed into sterilized jars, filled with the released brine, closed with nylon lids and stored. Or you can leave it in the pan, bucket or barrel where they were salted.

Tip: when salting in this way, after some time the mushrooms can be added to the container, also alternating layers and sprinkling them with salt. But then the 40 days allotted for salting must be counted from the date of the last addition.

Video

We invite you to familiarize yourself with several more recipes for marinating moss mushrooms and Polish mushrooms in the following videos:

For several years she worked as a television program editor with leading producers of ornamental plants in Ukraine. At the dacha, of all types of agricultural work, she prefers harvesting, but for this she is ready to regularly weed, pull, shed, water, tie, thin out, etc. I am convinced that the most delicious vegetables and fruits are those grown with your own hands!

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Do you know that:

In Australia, scientists have begun experiments in cloning several varieties of grapes grown in cold regions. Climate warming, which is predicted for the next 50 years, will lead to their disappearance. Australian varieties have excellent characteristics for winemaking and are not susceptible to diseases common in Europe and America.

Humus is rotted manure or bird droppings. It is prepared like this: the manure is piled up in a heap or pile, layered with sawdust, peat and garden soil. The pile is covered with film to stabilize temperature and humidity (this is necessary to increase the activity of microorganisms). The fertilizer “ripens” within 2-5 years, depending on external conditions and the composition of the feedstock. The output is a loose, homogeneous mass with a pleasant smell of fresh earth.

Natural toxins are found in many plants; Those grown in gardens and vegetable gardens are no exception. Thus, the seeds of apples, apricots, and peaches contain hydrocyanic acid, and the tops and peels of unripe nightshades (potatoes, eggplants, tomatoes) contain solanine. But do not be afraid: their number is too small.

In little Denmark, any piece of land is a very expensive pleasure. Therefore, local gardeners have adapted to growing fresh vegetables in buckets, large bags, and foam boxes filled with a special earthen mixture. Such agrotechnical methods make it possible to obtain a harvest even at home.

Convenient Android applications have been developed to help gardeners and gardeners. First of all, these are sowing (lunar, flower, etc.) calendars, thematic magazines, and collections of useful tips. With their help, you can choose a day favorable for planting each type of plant, determine the timing of their ripening and harvest on time.

From varietal tomatoes you can get “your own” seeds for sowing next year (if you really like the variety). But it is useless to do this with hybrids: you will get seeds, but they will carry the hereditary material not of the plant from which they were taken, but of its numerous “ancestors”.

It is believed that some vegetables and fruits (cucumbers, stem celery, all varieties of cabbage, peppers, apples) have “negative calorie content,” that is, more calories are consumed during digestion than they contain. In fact, only 10-20% of the calories received from food are consumed in the digestive process.

Both humus and compost are rightfully the basis of organic farming. Their presence in the soil significantly increases the yield and improves the taste of vegetables and fruits. They are very similar in properties and appearance, but they should not be confused. Humus is rotted manure or bird droppings. Compost is rotted organic remains of various origins (spoiled food from the kitchen, tops, weeds, thin twigs). Humus is considered a higher quality fertilizer; compost is more accessible.

One of the most convenient methods for preparing a harvest of vegetables, fruits and berries is freezing. Some believe that freezing causes the nutritional and health benefits of plant foods to be lost. As a result of the research, scientists have found that there is practically no decrease in nutritional value when frozen.

Moss mushrooms are one of the most delicious and aromatic mushrooms, but at the same time, one of the most little-known. Externally, the moss mushroom is a little similar to the boletus mushroom. This mushroom usually grows in overgrown swamps and swampy areas. Dishes prepared from moss mushrooms turn out very tasty. In terms of its nutritional properties, this mushroom is not inferior to beef, so it can be an ideal substitute for animal protein in the diet of vegetarians.

Moss mushroom is a tubular mushroom that belongs to the Boletaceae family. Young specimens have a convex cap, with age cracks appear on it, it takes on a flatter shape. The skin on the cap is velvety, has a brown, dark green color; the leg is a little wrinkled. If the weather is damp, the flywheel cap becomes sticky.

The moss fly has yellowish, whitish or red flesh; when cut, it quickly turns blue and becomes unpleasant in appearance. External changes do not affect the taste. There are about 18 species of moss fly found in nature. None of these species are poisonous. Some are classified as conditionally edible or inedible non-toxic mushrooms, but they are not capable of causing severe poisoning. The most popular among mushroom pickers is the green moss mushroom, which is recommended to be cooked immediately upon arrival home.

How to deliciously fry moss mushrooms

Moss mushrooms will have a richer taste if they are fried in a frying pan until golden brown. Fried mushrooms can be served with any side dish. They can be cooked very tasty with potatoes, but it is very important to first brown them separately from the mushrooms.

Cooking time: 40 minutes

Number of servings: 8

Energy value of the product

proteins – 2.1 g;
fats – 7.9 g;
carbohydrates – 2.1 g;
calorie content – 88 kcal.

Ingredients

flywheels – 800 g;
onion – 200 g;
sunflower oil – 80 ml;
ground black pepper - to taste;
salt - to taste.

Cooking process

Cut the peeled and washed moss mushrooms into small pieces.
Remove the skin from the onion and cut it into thin half rings.
Pour sunflower oil into the pan. When hot, add the onion and fry over high heat.
As soon as the onions are browned, place the mushrooms in the frying pan. Cook over high heat until all the liquid has evaporated.
When this happens, reduce the heat to low, salt and pepper the mushrooms and fry for 20 minutes, stirring regularly.

Tip: for frying, you can use half and half butter and sunflower oil. This will make the taste of moss mushrooms more delicate.

Fried mushrooms can also be prepared as an ingredient for a warm salad, but then you should not add onions.

Where do they grow and when are they collected?

The harvest is harvested in deciduous and mixed forests; mushrooms prefer oak, spruce and pine trees.

The mass appearance of moss mushrooms occurs from the beginning of July to the very end of September. Moreover, each species has individual fruiting periods.

Peak growth of the most common edible varieties:

Polish mushroom – August-September.
Green moss - August.
Red flywheel - end of August.
Fissured moss - end of July.

The main sign of edibility is considered to be oxidation on the cut: this place always turns blue.

Moss mushrooms baked in the oven

Baking in the oven is one of the healthiest options for preparing any food, because it uses a minimum of oil and does not release carcinogens, as during frying.

Cooking time: 40 minutes

Number of servings: 12

Energy value of the product

proteins – 8.9 g;
fats – 10.6 g;
carbohydrates – 3.1 g;
calorie content – 142 kcal.

Ingredients

flywheels – 1 kg;
onion – 300 g;
eggs – 4 pcs.;
milk – 100 ml;
hard cheese – 150 g;
sunflower oil – 40 ml;
dill – 1 bunch;
ground black pepper - to taste;
salt - to taste.

Cooking process

Clean and wash the flywheels, cut into medium-sized pieces. Boil in salted water for 20 minutes. Strain and dry on a paper towel.
Peel the onion and chop into thin half rings. Brown it in a frying pan in sunflower oil.
Grease a baking dish with sunflower oil. Place moss mushrooms in it, and on top - a layer of fried onions.
Beat eggs in a deep container, add milk, salt and pepper. Pour the resulting mixture into the contents of the baking dish and place in the oven preheated to 200 degrees for 10 minutes.
Wash the dill, pat it dry and chop finely.
Grind the cheese using a coarse grater.
Remove the pan from the oven, sprinkle it with chopped dill and grated cheese and send it back for 5 minutes. If you want the cheese not only to melt, but also to brown, keep it in the oven longer.

Useful properties of the mushroom

Moss fly has the following beneficial properties:

facilitates the functioning of the gastrointestinal tract: flywheel contains enzymes that help improve the digestion of food;
stimulates thyroid function;
reduces the risk of developing atherosclerosis;
improves vision;
removes toxins from the body;
maintains body tone;
promotes the restoration of nerve cells;
strengthens hair and nails, improves the condition of the skin;
promotes the removal of harmful toxic substances from the body;
helps reduce the severity of inflammatory processes, since flywheel contains a special substance that functions as a natural antibiotic;
Maintains strong teeth and bones because it contains calcium.

Fly mushrooms contain few calories, but are nutritious, so you can eat them even if you are overweight.

Despite all the beneficial properties of mushrooms, fly mushrooms should not be consumed by people suffering from diseases of the gastrointestinal tract, liver diseases, and urolithiasis.

Stewed moss mushrooms with sour cream

This tasty addition to main dishes is quick and easy to prepare. The list of ingredients shows the minimum required for preparing classic stewed moss mushrooms in sour cream. But you can improvise by adding your favorite spices. You can even add some grated cheese to this dish.

Cooking time: 40 minutes

Number of servings: 10

Energy value of the product

proteins – 3.5 g;
fats – 13.5 g;
carbohydrates – 3.6 g;
calorie content – 149 kcal.

Ingredients

flywheels – 1 kg;
onion – 200 g;
sour cream – 300 g;
garlic – 2 cloves;
sunflower oil – 60 ml;
ground black pepper - to taste;
salt - to taste.

Cooking process

Sort through and clean the flywheels. Rinse them under running water and cut into medium-thick slices.
Pour water into a saucepan, add a little salt, bring to a boil and throw in the mushrooms. Boil for 15 minutes and then strain using a colander.
Peel the onion and cut into cubes or half rings. Place in a heated frying pan with sunflower oil and cook until browned.
Add the mushrooms there, add salt, ground black pepper and stir.
After 5 minutes, add sour cream to the pan with mushrooms and onions, stir thoroughly, cover with a lid and cook over low heat for about 15 minutes.
Add the garlic that has been pressed through the garlic press and remove the pan from the heat. Let the dish sit under the lid for about half an hour and serve. When serving, you can sprinkle with chopped herbs.

Tip: if you are using low-fat sour cream with a liquid consistency, add a couple of tablespoons of flour 5 minutes before it is ready to thicken the sauce. Stir vigorously to avoid lumps.

You can serve moss mushrooms prepared in this way with mashed potatoes, boiled rice or pasta. Or you can simmer without a lid, evaporate all the liquid, make the sauce as thick as possible, cool and put on bread. These sandwiches will be a tasty and healthy snack.

No matter how you prepare the moss mushrooms, even after heat treatment they will retain many useful substances. Moss mushrooms are a case where taste and benefits coexist in one product. Include this mushroom in your diet, cook different dishes, improvise and enjoy the results. Bon appetit!

Spreading

In one forest you can find almost all types of moss mushrooms. However, there are some differences in the distribution of some species:

The green mushroom prefers coniferous and deciduous forests. Most often it grows near the road or along the edge of a ditch.
Representatives of the variegated fissured species can also be found in deciduous forests. They also grow in mixed varieties. This mushroom is considered rare. Most often found in areas where beech trees grow.
Red moss mushrooms grow mainly in grass, for example, on the edges. They love oak forests. Found in temperate climate zones.

Cooking secrets

There are different ways to salt fly mushrooms for the winter, but no matter which one you choose, you should know a few secrets of salting fly mushrooms.

Moss mushrooms can be found in different places, including in plantings near roads, but you should not collect them near highways, enterprises, or populated areas. After all, mushrooms quickly accumulate toxic substances inside and become harmful.

Young mushrooms are more suitable for pickling, but medium-sized mushrooms can also be taken. The main thing is that they are not wormy or overgrown. For this reason, before salting, the moss mushrooms should be sorted out, at the same time cleared of forest debris.
For pickling, usually only the caps of moss mushrooms are taken, but there is no need to throw away the legs - they can be fried or used to make soup or mushroom caviar.
Moss mushrooms darken very quickly, especially when touched or exposed to high temperatures. They will definitely turn black if you boil them - you need to be prepared for this. However, there is a way to restore moss mushrooms to their former beauty - to do this, you need to give them the opportunity to slightly sour. To do this, add 20–30 percent less salt than indicated in the recipe, and after clarification of the mushrooms, sterilize the jars with them and roll them up.
When pickling moss mushrooms, it is not recommended to use garlic, as it will almost certainly turn blue, which is why the mushrooms will look unappetizing at best, and some may even consider them inedible.
You can salt moss mushrooms in an oak barrel, in an enamel bucket, in a stainless steel pan or glass jars. You cannot use only galvanized utensils for them.

Regardless of the cooking method, salted mushrooms can only be stored in a cool place: in the refrigerator or cellar.

Recipe for baked mushrooms with sour cream sauce

Compound:

Moss mushrooms - 700 g
Sour cream – 200 ml
Hard cheese - 200 g
Salt and spices - to taste
Vegetable oil

Preparation:

Clean the flywheels thoroughly, rinse and dry. Cut the mushrooms into small pieces.
Pour vegetable oil into a frying pan, add mushrooms, add salt and simmer until the water has evaporated. Don't forget to stir the mushrooms from time to time.
Place the stewed mushrooms in a baking tray, pour over sour cream, sprinkle with grated cheese and place in the oven.
Bake the moss rolls for 10 minutes.
Serve the dish hot, sprinkled with chopped herbs. The ideal side dish for baked mushrooms would be a vegetable salad.

Autumn is the most fertile time for hiking in the forest and collecting mushrooms. The time when you can make fresh soup from moss mushrooms, fry mushrooms in sour cream with potatoes, prepare a salad or make dumplings with mushroom filling. Any dish will be received with a bang. In winter, you can delight and surprise your household with mushroom delicacies made from moss mushrooms prepared for future use - dried, pickled or fried in advance for winter storage.

The benefits and nutritional value of forest gifts can hardly be overestimated - they strengthen our heart, normalize metabolism, increase immunity and allow us not to age for a long time.

Warning

– such a delicacy as mushrooms should not be eaten too often. They can overload the gastrointestinal tract, slow down the secretion of gastric juice and cause allergic reactions.