How to cook meadow mushrooms fresh and for the winter: the best recipes. When summer meadow mushrooms begin to grow, how to distinguish edible mushrooms from false ones? How to salt, marinate in jars, cook, fry

Meadow mushrooms - simple recipes for cooking and pickling.

The last month of spring, summer and the entire warm time of autumn are the ideal time for collecting mushrooms. It is during this period that lovers of quiet hunting go to their favorite places in search of tasty and healthy “forest meat”. And although most people try to bring home porcini mushrooms, there are also those who are looking for, at first glance, nondescript meadow mushrooms.

Those who have tried dishes prepared from such mushrooms at least once in their lives know how tasty they turn out. That is why in our article we want to talk in more detail about meadow honey mushrooms, and also teach you how to properly collect, pickle and freeze them.

When do the first summer, meadow and field honey mushrooms appear, when to collect them?

Meadow honey fungus is able to grow even in very wet soils.
Honey mushrooms are a type of mushroom that begins to grow intensively as soon as the ground warms up well. In regions where the night temperature remains stably at +15, the first honey mushrooms appear in the month of May. And although there are still not very many of them during this period, if you know the places, then at the end of spring you can open the mushroom season.

Moreover, honey mushrooms, unlike their other relatives, do not like to change their place of growth. As practice shows, if they settle in a certain place, they appear there as soon as the time comes. Moreover, in the scientific community they are called invaders because they can literally triple their colony in just a couple of years.

This means that every year you can collect more and more honey mushrooms from the same place. Of course, provided that nature and man do not interfere with their growth and reproduction. As for when to collect this type of mushroom, you can do this from May to November, just taking into account a few recommendations.

So:

Pick mushrooms not in sunny weather, but immediately after rain (moisture makes honey mushrooms more juicy and tasty).
Try to put mushrooms with a whole stem in the basket, because this is the only way you can understand whether there is a thickening on it (this is a sign of toxicity).
If honey mushrooms have pronounced peeling on their caps, it means they are very old. It is better not to take such mushrooms as they will seem dry after cooking.

Doubles - be on the lookout!

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

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

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

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

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

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

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

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

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

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

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

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

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

What does the edible meadow honey fungus look like, how to distinguish it from the false one?

Differences between edible and false honey mushrooms
If you collect honey mushrooms for the first time in your life, remember that in nature there are poisonous mushrooms that are very similar to them. Therefore, when going on a quiet hunt, be sure to try to find out everything about what this mushroom looks like. So, meadow mushrooms are mushrooms that have a rounded cap with a diameter of 3 to 10 centimeters and a rather thin and flexible stem.

The color of these mushrooms can vary; depending on the time of year and humidity, they can be either brown or beige. As a rule, in warm and sunny weather their cap will fade and become very light and dry. And with the arrival of a more humid and cold period, it becomes darker and stickier. In addition, honey mushrooms have a characteristic tubercle on the cap and uneven edges of a lighter color.

False honey mushrooms differ from edible ones:

Too high leg (up to 10 centimeters)
There is no membranous ring on the stem, which is characteristic of edible mushrooms
False honey mushrooms, instead of a mushroom smell, have a sharp earthy or even chemical smell
The caps have a poisonous brick-red color.
The inside of the cap, instead of white, almost transparent, has a dark gray or greenish tint

Description, structure and characteristics of the mushroom

The summer honey fungus belongs to the genus Kyneromyces of the Strophariaceae family. It has names: Cuneromyces variable, thief, linden honey fungus, talker. Latin name of the species: Kuehneromyces mutabilis.

INTERESTING TO KNOW: Honey mushrooms got their name because of their ability to grow near stumps.

The mushroom cap can be from 2 to 8 cm in diameter, the edges are lowered down. A lighter small tubercle is clearly visible in the center. The color of the cap is brown or light brown, it is slimy, and after rain it becomes almost transparent. If the forest is humid, then on the surface you can see a lot of sticky leaves and pine needles.

The hymenophore (lower part of the cap) is a plate. In young mushrooms they are covered with a cobwebby blanket, frequent, whitish, creamy, becoming rusty-brown with age. Spore powder is dark brown.

The pulp when cut is thin, watery, has a pale yellow-brown color, a mild taste and a pleasant smell of fresh wood.

The height of the leg is 3.5–5 cm, the diameter does not exceed 0.5 cm. On the surface you can see a ring of the same color as the cap, below the color is darker. The leg is cylindrical, has a bend, its flesh is hard, so it is rarely eaten.

REFERENCE Experienced mushroom pickers often do not pick the honey mushroom completely, but take scissors with them into the forest and simply cut off the caps of the talkers.

A little history

The summer honey fungus was first described by Jacob Christian Gottlieb Schaeffer in 1871. Later, this species was classified in various genera, but received its last binomial name Kuehneromyces mutabilis in 1946. This was done by the German mycologist Rolf Singer, who made a huge contribution to the development of the science of mushrooms.

How to clean meadow mushrooms?

Cleaning meadow mushrooms
As practice shows, meadow mushrooms collected in warm, dry weather do not require very scrupulous cleaning. All you need to do when you bring them home is just carefully inspect them for wormholes, dry grass and small leaves. If you find them, then at this stage you can carry out the so-called dry cleaning.

This means that you will need to pick up a soft, dry cloth and simply gently wipe each mushroom separately with it. If the legs of honey mushrooms are damaged by worms, they will need to be removed. After this, you will need to sort the mushrooms and decide what you will do with them next. If you plan to dry them, then all you have to do is line them on a baking sheet and put them in the oven.

In this case, it is undesirable to wash the mushrooms as this will worsen their taste and increase the heat treatment time. If, after sorting, you pickle or freeze honey mushrooms, you will need to wash them 2-3 times. This procedure will help you effortlessly remove rings, which during cooking and marinating impair the taste of the finished product. This skirt makes honey mushrooms slightly sour and slightly changes their smell.

Primary processing

After collecting honey mushrooms, returning home, you need to immediately begin their primary processing. Mushrooms are sorted out, discarding spoiled, worm-eaten and insect-eaten mushrooms.

Then they are thoroughly washed, but only if they are not intended to be dried. In this case, they limit themselves to dry cleaning, removing dirt with a knife and cutting out rotten areas. Convenient to use a toothbrush.

When preparing for pickling, mushrooms should be filled with warm water and left for about 20 minutes. Then the damaged areas are cut off with a knife.

How to cook meadow mushrooms correctly?

Cooking meadow mushrooms
Although there is an opinion that honey mushrooms can be consumed even raw, this is still not worth doing. As practice shows, absolutely any mushroom can cause poisoning. Due to the fact that we live in a very polluted environment, even edible and safe mushrooms are recommended to be boiled before consumption.

During cooking, water removes almost all negative substances from them, making them completely safe for the human body. In view of this, it will be better if, before you start preparing some kind of dish from honey mushrooms, you first boil them. Of course, there is no need to cook them for hours. If you want to preserve all their properties, then heat them for no more than 30 minutes.

So:

First, pre-clean the honey mushrooms and rinse them thoroughly.
Cut mushrooms that are too large into 2 or 3 pieces
Place them in a saucepan, fill with water and place on the stove
When they boil, turn off the heat and simmer for 15 minutes.
Next, drain the water, fill them with new water and cook again for 15 minutes.
After this time, you can rinse the mushrooms with running water and add them to potatoes, meat, or simply fry them with onions in vegetable oil.

How to deliciously fry potatoes with meadow mushrooms?

Fried honey mushrooms with potatoes
As you probably already understood, preparing a delicious dish of honey mushrooms will not be difficult. If you wish, in just a couple of hours you can please your household with a fragrant and tasty dish.

Yes, and remember, if you want your culinary masterpiece to be not only tasty, but also visually attractive, then try to ensure that all components are approximately the same size. In view of this, if you see that your mushrooms are too large, then simply chop them as you need.

Dish components:

Potatoes - 700 g
Honey mushrooms (boiled) - 700 g
Vegetable oil - 70 g
One large onion
Salt and pepper to taste

Preparation:

First, peel the potatoes and then cut them into small cubes.
If necessary, also chop honey mushrooms
Peel the onion and chop it as finely as possible
Pour vegetable oil into a frying pan and place the potatoes and all the onions in it
Without covering, fry it over medium heat, stirring occasionally
When the potatoes are about half cooked, add honey mushrooms to them.
Salt and pepper the dish, mix thoroughly and fry until golden brown
Once the dish is cooked, cover it with a lid and let it sit for 10 minutes.
Serve honey mushroom potatoes with sour cream sauce

Sour cream sauce

Components:

Sour cream – 200 ml
Dill - 70 g
Salt and pepper to taste

Preparation:

Chop the dill and add it to the sour cream
Salt and pepper the sauce and mix it thoroughly
Cool slightly and serve

Summary

Of course, there are more than enough ways to prepare delicious honey mushrooms. Everyone can choose the most suitable one for themselves. It all depends on the ingredients on hand and, of course, desire. Mushrooms remain one of the favorite foods at all times. They are not only an incredibly tasty dish, but also a simple decoration for any feast.

Don't neglect them. True, you shouldn’t overdo it with their use either. Mushrooms contain a lot of calories and may be difficult for some to digest. In addition, someone may be allergic to one or another type of mushroom. It's better to know about this in advance.

Fried meadow mushrooms with sour cream

Fried meadow mushrooms with sour cream
And now we will introduce you to another very simple recipe for making meadow mushrooms, which even novice housewives can handle. The only nuance in this case is sour cream. If you want your mushrooms to end up swimming in a beautiful sour cream sauce, then give preference to natural farm sour cream.

After all, although it is fattier than that produced on an industrial scale, it is precisely this that will make your dish divine. If you decide to save on this component, then during the heat treatment the sour cream will curdle, and you will not get the desired taste or ideal appearance.

Products:

Meadow mushrooms - 1 kg
Onion - 200 g
Vegetable oil - 6 tbsp. l
Sour cream – 250 ml
Salt and pepper to taste

Preparation:

First, clean the mushrooms from debris, and then boil them in ordinary water.
When they are ready, drain them and set aside for a while.
Peel the onion and cut it into large cubes
Pour oil into a frying pan and heat it slightly
Place the honey mushrooms here and simmer them over medium heat for 10 minutes.
Add onions to the mushrooms, salt and pepper, and fry for another 15 minutes
Next, pour sour cream over the mushrooms, bring everything to a boil, cover with a lid and turn off the heat.
Simmer them in this way until you see that the sauce in the pan has thickened
Serve mushrooms with boiled potatoes and herbs

Basic rules for preparing honey mushrooms

Honey mushrooms only look tender and soft, but in fact, if they are not prepared correctly, they can harm the body. To avoid disruption of the gastrointestinal tract and various types of poisoning, pay very close attention to all stages of preparing honey mushrooms for use in your culinary masterpieces.

First you need to clean the mushrooms. For small mushrooms, it is enough to cut off part of the legs with dirt, if any, with a sharp knife. Also be sure to inspect the caps and legs for wormholes and damage. They were also carefully removed with a knife.

In the case of large overgrown honey mushrooms, separate the legs from the caps and trim off the damage. The legs can be dried and ground, there are no other options as they are tough and hard. In the form of ground powder, you can safely add them as a natural mushroom seasoning for the taste and aroma of dishes. It is not necessary to clean the skirt from the legs of honey mushrooms; this does not affect the taste or quality in any way.

Photo: kleo.ru

It is not advisable to wash mushrooms. Wipe small mushrooms with a dry, clean napkin, and remove dust from large ones with a toothbrush specially purchased for this purpose. If the honey mushrooms are very dirty, then soak them for an hour in salted water, then wash them and let them dry, spreading them out on kitchen towels.

During the cooking process, you should make sure that all honey mushrooms that end up in your saucepan are suitable for consumption. Place a peeled onion and a couple of cloves of garlic into the water along with the mushrooms. If they turn brown, throw away the entire contents of the pan without regret, since you have come across poisonous honey mushrooms.

When cooking mushrooms, you can put a product made of natural silver, for example, a teaspoon, into the water. If it darkens, then the honey mushrooms need to be thrown away. If the mushrooms have passed all quality tests and do not raise any doubts, then you can move on to the next stages of preparation.

Photo: 7dach.ru

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Mushroom caviar from meadow mushrooms: recipe

Mushroom caviar from meadow mushrooms
If it turns out that you have collected old honey mushrooms, then try making aromatic mushroom caviar from them. Since in this case you will add other components to them, this small flaw will not be noticeable in the finished dish.

The only thing you should take into account when preparing such a dish is that when cooked, honey mushrooms shrink very much in size. In view of this, if in the end you want to get the most pronounced mushroom taste and aroma, then remember that to prepare caviar you will need to take 1.5 boiled mushrooms.

Products:

Honey mushrooms – 1.5 kg
Carrots – 150 g
Onion - 150 g
Vegetable oil - 100 g
Salt and pepper to taste

Recipe:

At the initial stage, carry out preliminary preparation of honey mushrooms, and then boil them
When they are ready, proceed to the main stage of preparing caviar.
Peel and finely dice the onion and grate the carrots
Pour oil into a frying pan and first simmer the onions and carrots in it
When they give off their aroma to the oil, add honey mushrooms to them
Cover everything with a lid and fry over medium heat for another 15 minutes.
After this, the resulting mass will need to be blended with a blender or scrolled through a meat grinder
Cooked caviar can be stored in the refrigerator for no more than 3 days

How and for how long should honey mushrooms be cooked in soup before freezing?

Recommendations for cooking meadow mushrooms
As we already mentioned a little above, meadow mushrooms must be boiled before consuming or freezing. This must be done, since only in this way can you get rid of the harmful substances accumulated in mushrooms.

And although it is believed that they need to be thermally processed for at least 30 minutes, if you subsequently put them in soup, this time can be reduced to 15 minutes. If after cooking you plan to freeze the mushrooms, then cook them for 30 - 40 minutes.

Recommendations for cooking meadow mushrooms:

Before cooking, be sure to sort the mushrooms into small and large ones.
Small ones can eventually be used for making soups, and large ones for caviar
You can cook them not only in plain water, but also in salted water with the addition of bay leaves.
Boil honey mushrooms in two stages, each time changing the water to clean
The last water can not be thrown away, but used to prepare mushroom broth (provided that the mushrooms were collected in an environmentally friendly place)

Beneficial features

Each mushroom contains:

vitamins B and C;
vitamins PP;
folic acid;
potassium and magnesium;
phosphorus and manganese;
iron;
large amount of protein and natural fat;
minimal carbohydrate content.

The usefulness and low calorie content of the product will allow you to consume meadow mushrooms not only during the diet, but also during proper nutrition and fasting. But putting your health at risk is not recommended for pregnant women, women during lactation, children under 13 years of age, as well as those who have chronic diseases of the gastrointestinal tract, liver and kidneys. People with diabetes and individual contraindications should try dishes with meadowsweet with special caution.

In folk medicine, meadow mushrooms can be used as a medicine to treat the following diseases: Staphylococcus aureus, bronchitis, active tuberculosis, pneumonia.

Forest gifts contain a substance that is used today for preventive purposes against oncology.

In China, mushrooms are used to treat ailments such as:

convulsions;
thrombophlebitis;
radiculitis;
arthritis.

Pickled meadow mushrooms in jars for the winter: recipe step by step

Pickled meadow mushrooms in jars for the winter
Before introducing you to the recipe, I would like to clarify that the smallest honey mushrooms, more like cloves, are ideal for these purposes. Of course, if you wish, you can quite easily put larger mushrooms in jars.

In principle, you will get a similar taste and aroma, but the structure itself will be different. If you try to marinate the smallest ones, you will end up with mushrooms with a light crunch, which even after 2-3 months will look like they were just picked.

Components:

Small honey mushrooms - 3 kg
Water - 1 l
Salt - 3 tbsp. l
Sugar - 1 tbsp. l
Sunflower oil - 3 tbsp. l
Vinegar - 3 tbsp. l
Peppercorns – 15 pcs.
Bay leaf - 2 pcs

So:

First, clean the meadow mushrooms from debris and boil them in the standard way.
Boil them for 15-20 minutes, periodically skimming off the foam with a slotted spoon.
In a separate bowl, boil water and add salt, sugar, vinegar and absolutely all the spices.
Add honey mushrooms to the resulting marinade and boil them for another 5 minutes.
Place them in pre-sterilized jars and roll up the lids

Turn the cans upside down and wrap them in a warm blanket
Once cooled, store them in a pantry or basement.

A simple recipe for marinade for meadow mushrooms

In principle, honey mushrooms work well with almost all spices, so if you wish, you can prepare the marinade to your liking without fear that you will end up simply wasting the tasty product. If you prefer simple and quick dishes, then use a classic marinade for marinating.

Components:

Water - 1.5 l
Salt - 2 tbsp. l
Sugar - 2 tbsp. l
Vinegar - 4 tbsp. l
Allspice – 5 pcs.
Black peppercorns—5 pcs.
Cloves - 3 pcs.
Bay leaf - 3 pcs

Preparation:

Pour water into a saucepan and put it on fire
When it boils, add salt, sugar, cloves, pepper and bay leaf.
Cook the marinade for 5 minutes, then add vinegar to it and immediately reduce the heat to low.
After this, you can safely add honey mushrooms to the marinade

Salting cold-salted meadow mushrooms for the winter

Cold-salting meadow mushrooms for the winter
If, for health reasons, you cannot eat mushrooms pickled with vinegar, then you can try pickling them cold, using only water, salt and aromatic spices.

So:

Clean the mushrooms from debris and fill them with clean water.
Soak them for 3-4 days, changing the water regularly
The mushrooms soaked in this way will need to be thoroughly washed and you can proceed directly to pickling.
Place several dill umbrellas, bay leaves, slices of garlic and peppercorns on the bottom of the container.
Place a layer of honey mushrooms on top of it all.
Next, put the spices back into the container and cover them with mushrooms
Continue in this manner until the entire container is full.
In the next step, start preparing the marinade.
It is made at the rate of 40 g of salt for every liter of water.
The prepared marinade is poured into a container with mushrooms, so that it is at the level of the top layer
A lid is placed on top of everything and pressure is placed on it
After 45-50 days, honey mushrooms will be ready to eat

Features of storing canned mushrooms

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

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

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

How to salt meadow mushrooms so you can eat them right away?

Salting cold-salted meadow mushrooms for the winter
If you want to salt honey mushrooms in a faster way, then you will have to boil them first. Heat treatment will accelerate the penetration of salt and the aroma of spices into the structure of the mushroom, and thanks to this you will be able to eat them within 2-3 days after pickling.

So:

Boil the mushrooms and rinse them thoroughly under running water (you should have 1 kg of ready-made mushrooms)
Next, boil 700 ml of water and add 30 g of salt, pepper, bay leaf and a couple of cloves of garlic.
Let the marinade sit for 30 minutes, and then pour it over the honey mushrooms
Mix everything thoroughly and start placing them in jars and plastic containers
Try to lay them as tightly as possible, making sure that there are no voids anywhere.
Having placed the mushrooms in a container, be sure to fill them with vegetable oil and immediately close the lid
Place them in a cool place for 2-4 days, and after this time you can enjoy a delicious dish

Cooking pie with honey mushrooms and chicken in a slow cooker

Cooking a pie with honey mushrooms and chicken in a slow cooker saves time, and the dish turns out surprisingly appetizing.

400 g yeast dough;
500 g honey mushrooms;
Olive oil;
1 chicken breast;
2 onions;
Salt.

Fill:

2 eggs;
100 ml milk;
2 cloves of garlic.

Honey mushroom pie is prepared in a slow cooker according to the suggested step-by-step description.

Peel the mushrooms, rinse and boil for 15 minutes.
Grease the multicooker bowl with oil, add chopped meat and mushrooms.
Turn on the “Fry” mode and fry for 15 minutes.
Add chopped onion and continue “Frying” mode for 5 minutes.
Add salt, stir and remove with a spatula into a separate bowl.
Roll out the dough into a layer the size of the multicooker bowl.
Place in a greased bowl and shape the dough into 3 cm borders.
Spread the filling and pour a mixture of beaten eggs, milk and garlic on top.
Turn on the “Baking” mode for 30-40 minutes. (depending on power) and wait for the sound signal.

Is it possible and how to freeze meadow mushrooms?

Freezing meadow mushrooms
If you are interested in whether it is possible to freeze meadow mushrooms, then we can definitely say that this can be done. You just have to remember that even in this case they will need to be boiled first. In view of this, before putting them in the freezer, first boil them for 30 minutes (do not forget that after 15 minutes of boiling, the water will need to be replaced).

The boiled mushrooms will need to be washed again, cooled, and only then can they be placed in hermetically sealed bags. Yes, and know that in order for mushrooms to be stored in the refrigerator until the next season, almost all the air must be released from the bags before storing. For this reason, after you put the mushrooms in them, gently press them and wait until the sizzling sound disappears completely.

How to quickly dry meadow mushrooms?

Drying meadow mushrooms
In principle, drying honey mushrooms is practically no different from drying any other mushrooms. All you have to do is clean them of debris, sort them by size, and then you can proceed directly to drying. If you wish, you can dry them in the oven, electric dryer, or even in the sun.

But still keep in mind that in this case there is one nuance. Dry honey mushrooms turn out to be very brittle and during storage turn into aromatic powder. To prevent this from happening, mash the mushrooms with your fingers while drying. This will ensure that they become as if dried, thanks to which they will retain their shape for a long time.