What do they do with honey mushrooms after harvesting? What to do with honey mushrooms after collection - the most successful ways to process mushrooms

Honey mushrooms are the most common of the forest mushrooms, also because they grow in groups and not one at a time. They are easy to collect, they are presented in regions with different climates, they contain the substance flammulin, which prevents sarcoma, a large amount of B vitamins, vitamin E, PP, ascorbic acid, the legs contain a lot of fiber, which is useful for digestion, so honey mushrooms are very popular among people and are an ingredient in many dishes. These mushrooms can be used to prepare soups, main courses, and snacks. They are also suitable for pickling and salting. Despite such great popularity, the question of how to properly clean and prepare honey mushrooms is very relevant.

It is better to collect honey mushrooms in a basket, since in a bag they can quickly get wet, losing their shape. When collecting, you must be able to distinguish them from false mushrooms: true mushrooms always have a ring or skirt on the upper part of the stem. This is a remnant of the covering protecting the fruiting body of the young mushroom. False mushrooms can grow on the same stump as real ones, and they are very easy to confuse. Sometimes only experienced mushroom pickers can correctly distinguish them. False honey mushrooms are either inedible or generally poisonous. This is why commercially grown mushrooms are considered the safest. Well, for those who go for the mushroom harvest on their own, an immutable rule should always apply: if you’re not sure, don’t pick it.

Cleaning mushrooms: why and how?

Collected fresh honey mushrooms tend to darken quickly, so they must be processed immediately upon bringing them home. Peeled, dried mushrooms can be stored in the freezer for a year. Before processing begins, the harvested crop must be sorted. Old, wrinkled, rotten, or eaten by worms or insects specimens must be mercilessly removed and cannot be cooked. If only the stem is affected, you can throw it away, leaving the cap. You also need to remove stuck debris - blades of grass, leaves, twigs.

The question often arises: why clean honey mushrooms, because due to their small size it is very troublesome. The fact is that even edible mushrooms may have damaged areas that need to be disposed of. In addition, small bugs can often be found under the cap. This does not indicate spoilage of the mushroom; they can be easily removed.

Before direct processing, you need to decide whether the honey mushrooms will be dried or not. The cleaning method depends on this. If you plan to dry them, it will be enough to cut off the damaged areas with a knife. It is also recommended to cut off the lower half of the leg, even if it is good, since the legs of honey mushrooms can be rather hard. Next, use a dry toothbrush with hard bristles to remove the film under the cap. If insects are observed, they can be easily removed with a knife. When processing mushrooms before drying, no water is used.

If you plan to cook honey mushrooms fresh or they are intended for pickling, then before directly cleaning it would be correct to soak them briefly in warm water. Soaking should not last more than an hour - mushrooms that are too saturated with moisture lose their taste. After soaking, you need to scrape off the film or skirt with a knife, rinse the mushrooms with water to get rid of insects under the cap. If the housewife is looking for a way to quickly clean honey mushrooms, then the skirt does not need to be removed; this will not affect the taste characteristics, and it will take less time to clean. Actually, this is the whole cleaning process - wild mushrooms do not require too careful processing.

What can be prepared from pickled mushrooms?

Marinated honey mushrooms are good as a separate snack, but there are many recipes for equally tasty salads made from them. The product not only enhances the taste of the ingredients, but also gives the dish a salty note.

Mushroom appetizer with smoked chicken

The dish is suitable for decorating a holiday table because it has an unusual design. You need to stock up on the following products:

smoked chicken;
potatoes (4 pcs.);
onions (2 pcs.);
lemon;
cheese (300 g);
garlic and herbs.

Squeeze the lemon juice and add a third to the washed mushrooms and finely chopped onions.
Pass 3 cloves of garlic through a press and add to potatoes while cooking.
Chop the meat into thin strips, grate the cheese using a fine grater.
Place on a plate in layers: onion and mushroom mixture, sauce net, mashed potatoes, sauce, cheese, sauce, chicken.

The top of the dish must be decorated with mushrooms and herbs.

Pickled honey mushrooms

Recipe with tomatoes and bell peppers

For those who do not want to use high-calorie foods, a diet dish with vegetables is offered.

0.5 kg of sweet pepper;
2 red tomatoes;
green onion feathers and dill;
half an onion;
lemon juice and olive oil 3 tablespoons each.

Quick recipe:

Vegetables must be washed, tomatoes and onions cut into half rings, and peppers into strips. To rid the onion of bitterness, pour boiling water over it.
Chop the washed and dried greens, add to the vegetables and add honey mushrooms.

Before serving, season the salad with olive oil and lemon juice.

Habitual salads can be replaced with originally designed dishes in the form of stuffed vegetables. For 4 tomatoes you need to take:

100 g honey mushrooms;
2 tablespoons of sour cream or mayonnaise;
greenery.

The cooking process consists of:

Cut off the tops of the tomatoes and remove the insides with a spoon.
Mix chopped mushrooms with herbs, add sour cream and salt.
Fill the drained tomatoes with the mushroom mixture and cover with caps.

How to cook honey mushrooms?

Now that the mushrooms have been cleaned, you can cook them. Before cooking, you need to make sure you have an enamel pan. The dishes must be free of chips. The water in the pan is brought to a boil, after which the mushrooms are placed there and cooked for 5 minutes. The resulting foam should be removed. Then you need to change the water, bring it to a boil again, and cook the mushrooms for half an hour. Boiled honey mushrooms settle to the bottom of the pan rather than remaining on the surface. After the mushrooms are cooked, they need to be placed in a colander to allow excess water to drain from them, and the water itself must be drained. Now you can prepare dishes. If the mushrooms are intended for frying, they still need to be pre-cooked. To protect against poisoning, before you start cooking, you need to additionally boil the honey mushrooms in salted water for 10 minutes, then pour out this water.

Spaghetti with mushrooms in creamy sauce

You can find recipes for making honey mushrooms not only with potatoes, but also with pasta. It will be no less tasty. To prepare tender spaghetti with honey mushrooms, you will need:

mushrooms – 250 g;
spaghetti – 350 g;
sour cream – 200 g;
small onion - 1 pc.;
salt pepper.

The step-by-step cooking recipe is not difficult:

Process the mushrooms thoroughly. Place in a saucepan, add water, and boil. Drain the dirty water, pour in new water and boil for another half hour. Drain the mushrooms in a colander and dry.
Peel the onion and cut into small pieces.
Heat a frying pan with oil and place mushrooms on it. Fry, stirring, for 15-20 minutes. Then add pre-chopped onions, as well as spices to taste. Fry everything together for about 20 minutes. Honey mushrooms must be constantly stirred.
While the mushrooms are frying, boil the spaghetti.
Pour sour cream into the prepared honey mushrooms and stir. Leave the resulting mass to simmer for 6-7 minutes.
Place the spaghetti on a plate, pouring the mushroom sauce on top. If desired, decorate with greenery.

Dishes made from fresh mushrooms

You can make a wonderful mushroom soup from honey mushrooms. For this you will need one carrot, 1 onion and 4 medium-sized potatoes. Chop the onion, grate the carrots coarsely, and then fry everything and throw it into the mushroom broth along with diced potatoes. Add salt and seasonings to taste. This soup takes about 20 minutes to cook.

You can also make a salad from boiled mushrooms. To do this, honey mushrooms need to be cut, boiled potatoes in their skins, and prepared a boiled egg. Chop the peeled potatoes and eggs, add the tomato cut into half slices, mix everything, add salt, pepper, and season with oil. You can sprinkle fresh herbs on top.

Honey mushrooms marinated with onions for the winter: recipe

Delicious pickle.

List of products:

1 kg small mushrooms
3 onions
3 cloves garlic
bay leaf
Pepper
Vinegar

Recipe:

Pour water over the cleaned mushrooms and leave for 10 minutes. Drain the water
Pour in new and clean water and boil for 30 minutes along with onions, spices, vinegar
Drain the water and sprinkle the mushrooms with salt, place the load
Leave in a warm place for 7 days. Place in jars and refrigerate

Honey mushrooms marinated with onions for the winter: recipe

Salted honey mushrooms

Honey mushrooms are delicious in any form - fresh, salted, pickled. In order to pickle mushrooms, you need to separate the caps from the stems and cut everything in half. If the mushrooms are very small, then you don’t have to chop them. Next, you need to peel and cut the garlic into halves, chop the onion into half rings, and chop the dill. Add all ingredients plus bay leaf with spices to the boiled mushrooms. Next, salt is added: about 2-2.5 tablespoons per kilogram of honey mushrooms will be enough. Everything is mixed and placed under pressure in a container for 5 days. Then the mushrooms should be transferred to a sterile jar and stored in the refrigerator. It takes 20 days.

There is a more complex way of salting. With it, spices and mushrooms are placed on the bottom of the vessel, sprinkled with salt on top and kept under pressure for a month and a half. The oppression must be washed periodically; if mold forms, it should be removed. After the specified time, the salted honey mushrooms are placed in jars and stored in a cool, dry place.

Undoubtedly, collecting honey mushrooms in the forest is a pleasant and exciting experience. Many mushroom pickers have long appreciated the merits of these mushrooms, which means they will never pass them by. One of the main advantages of honey mushrooms is that they grow in large groups. This is very convenient, because you don’t need to make an effort to find them in the forest. In one small area - a stump or tree - you can collect several baskets of forest “gifts” at once. In addition, honey mushrooms lend themselves well to various culinary processes due to their taste. In addition to everyone’s favorite fried potatoes with mushrooms and mushroom soups, honey mushrooms can be used to make wonderful snacks, pates, sauces, cutlets, and can also be preserved for the winter.

However, along with a pleasant time in the forest and a rich mushroom harvest, every lover of “quiet hunting” is faced with the task of conducting thorough primary processing. How to clean and wash honey mushrooms before various processing methods?

Fried honey mushrooms with onions: recipes for the winter

These mushrooms are used to prepare main courses or soups. It is enough to put a little of the preparation in the broth or add sour cream during frying.

List of products:

1 kg honey mushrooms
2 bay leaves
3 onions
100 g margarine
Salt
Spices

Recipe:

Salt the water and pour over the mushrooms. Let stand for 10 minutes and drain the liquid. Clean the mushrooms from debris and cut into pieces
Fill with water, add salt and bay leaf. Cook for 40 minutes
Drain the broth and squeeze out the mushrooms. When they dry a little, put margarine in the pan. You can use butter instead, but margarine makes the taste creamier and more delicate.
Add mushrooms with chopped onions and fry for 10 minutes. The vegetable mixture needs to brown
Add salt and pepper, transfer to jars and seal. There is no need to put these pickles out in the cold. They can easily stand in the closet at home. This method of preparation allows you to store the dish for more than 3 months.

Fried honey mushrooms with onions: recipes for the winter
Honey mushrooms are very tasty and unusual mushrooms. They can be prepared for the winter in the form of pickles or semi-finished products, for preparing first and second courses. If you have a lot of mushrooms, the starter can be produced in barrels.

Cleaning and processing honey mushrooms

To know how to properly clean and wash honey mushrooms, you need to decide what you will use them for in the future - for cooking or preserving them for the winter? Thus, the cleaning method for all processing methods boils down to the following:

The mushroom harvest should be sorted out and all blackened, rotten and wormy specimens should be discarded. Small and strong ones are best used for pickling and salting, while broken and large ones can be used for caviar, frying, sauces, pates, etc. Sometimes it happens that the stem of the fruiting body is intact and strong, but the cap is severely damaged. In this case, they can be separated from each other and a good part can be used to prepare the dish;
Before washing honey mushrooms after forest, you must first remove heavy dirt from them. It is better to do this with an ordinary kitchen knife or a dry sponge. Usually, little forest debris collects on honey mushrooms, since they grow on stumps, fallen branches or trees, and not on the ground. It’s enough just to take a good look at them and cut off all damaged areas, if any;
then cut off the edges of the legs, because they are too tough, which means that a “traveling” dish with their participation will not work.

Many housewives are interested in:

Should I remove the skirt from the stem of the mushroom before washing fresh honey mushrooms? It should be said that here everyone decides for himself. There is an opinion that the skirt framing the leg of the honey mushroom adds bitterness to the dish, but this is not so. Most mushroom pickers don’t even bother removing this film, believing that it’s simply a waste of time and effort.

Basic properties of honey mushrooms

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

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

How to wash autumn, summer and winter honey mushrooms

Does it matter how to wash different types of mushrooms? Thus, autumn, summer and winter honey mushrooms, although they differ from each other in appearance and season of growth, are still washed after cleaning in almost the same way. The only thing is that winter mushrooms do not need to be soaked, because they are considered one of the purest representatives of their kind. Sometimes in the winter forest these fruiting bodies are found literally under the snow. They are practically not cleaned of adhering dirt and debris, but simply cut off the tips of the legs. After that, winter mushrooms are rinsed in water for several minutes and cooking begins.

How to wash honey mushrooms of autumn and summer species? Here everything will depend on the further processing method. Traditionally, both types require the same cleaning and rinsing methods. Thus, fruiting bodies need to be soaked after sorting and cleaning. Soaking should take place in cold salted water (for 1 liter of water you need to take 1 tablespoon of table salt). Salt helps open the pores of the mushroom and remove small grains of sand. And if there are insects or worms in the fruiting body, they will simply float to the surface. Soaking time ranges from 30 to 90 minutes. After that, you should rinse the honey mushrooms under the tap and start cooking. As you can see, washing honey mushrooms of summer, autumn and winter species is quite simple if you follow the tips given.

Potatoes fried in a frying pan with honey mushrooms

According to this recipe, the potatoes are crispy and crusty, and the mushrooms are dry and elastic. To prepare you will need:

potatoes – 5-6 medium pieces;
honey mushrooms – 250 g;
onion – 1 head;
sour cream (from 30%) – 250 g;
vegetable oil (as needed);
spices.

Detailed cooking instructions are as follows:

Process the mushrooms well. Rinse several times and drain in a colander.
Wash, peel and cut the potatoes into slices.
Peel the onion and cut into medium cubes.
Heat a frying pan, pour the mushrooms into it and sauté until all the liquid has evaporated.
Add a little vegetable oil, onion, salt to the mushrooms, mix everything. Fry for 20 minutes.
Pour the potatoes into the mushrooms, add a little more oil, and mix. Cover with a lid and fry well for another 15 minutes (stir occasionally to prevent the dish from burning). At the end, add spices to taste.
Place the finished dish on plates, add sour cream on top and sprinkle with herbs.

How to wash honey mushrooms before frying, boiling and freezing

Fried mushrooms are a very popular dish, especially if they are honey mushrooms. When fried, they can be combined with various vegetables, and can also be prepared for the winter. How to properly wash honey mushrooms after cleaning, so that you can then fry them deliciously? For this processing process, you need to rinse the prepared mushrooms in cool water, and then dry them on a kitchen towel or leave them in a colander to drain off excess liquid. If the fruiting bodies are large, then it is better to soak them in salted water for 40-50 minutes and then rinse them under the tap.

Most methods of processing mushrooms involve pre-boiling them. In this regard, many novice housewives ask how to wash honey mushrooms before cooking? To do this, after cleaning, the mushrooms should be rinsed under the tap for several minutes and then boiled. You can also soak the fruiting bodies in salted water for half an hour and then rinse again. If you decide not to soak honey mushrooms, but to boil them immediately, then change the water at least 2 times during cooking.

If you want to freeze fresh fruiting bodies for the winter without first boiling, then the contact of mushrooms with water should be minimized. How to wash honey mushrooms before freezing fresh? First of all, remember that you need to use only whole, strong, young and undamaged specimens. After cleaning, they should be rinsed literally for a minute under running water and dipped in boiling water for 20-30 seconds. If you want to prepare boiled honey mushrooms for the winter, then wash them using the method mentioned above.

Home cleaning technique

Immediately after a walk through the forest, the harvested crop is sorted. Fresh honey mushrooms, torn from the mycelium, begin to quickly darken. Processing cannot be delayed more than 3 hours after collection, because mushrooms spoil very quickly. You shouldn't leave them in the bag. It is correct to clean honey mushrooms immediately upon arrival from the forest. If for some reason timely cleaning is not possible, the crop is immersed in cool water with the addition of a spoonful of citric acid and the same amount of table salt.

To properly clean honey mushrooms, you will need a sharp knife, a colander and a sponge. The latter is needed for wiping the stem and cap. Dirt is removed from the bottom with a knife; in some cases, the entire bottom is cut off. Before cleaning, the stems are separated from the caps.

All damaged areas are removed. The headband under the hat can be removed or washed off with a stream of water. Afterwards, all mushrooms are thoroughly washed (if you are not going to dry them). Young mushrooms do not need to be cleaned.

The subsequent steps will vary depending on the cooking method. Cleaning will require a sharpened compact knife, a stiff-bristled toothbrush and a piece of soft cloth.

Irina Selyutina (Biologist):
If you have harvested a large crop, it is better to divide it into several parts for processing. Those honey mushrooms that you want to keep can be placed in a cool room where there is no access to direct sunlight and laid out in one layer on newspaper. They can lie in this state for a day, during which time they will partially dry out and can be cleaned using a dry method. However, it is still better to immediately deal with the mushrooms upon returning from the forest. This will preserve the harvest and help avoid future poisoning.

Honey mushrooms for drying: in this case, contact of mushrooms with water is excluded - the absorbed moisture will not evaporate from them completely, so high-quality drying will not take place and, as a result, your workpiece will not be stored for a long time. Using a brush, carefully comb the plates under the hat - bugs may be sitting there. The remaining sand is removed with a soft cloth.
For marinating: you will need to pre-soak in liquid for 40 minutes (but you can’t keep it for more than 1 hour - then honey mushrooms will lose some of their taste). The specimens for this processing method are selected to be healthy and large. The “skirt” is removed. Then the products are washed under a cold stream for no more than 3-5 minutes. Newly grown honey mushrooms need to be soaked in water and salt for half an hour before washing. The next stage is cooking in salted water for about 40 minutes. After all procedures, you are allowed to begin processing.
For freezing: this processing method requires only freshly harvested specimens. Mushrooms for freezing are carefully selected; damage, even minor, is unacceptable. Using a stiff brush, the mushroom is cleaned of dust particles, branches, etc. Small mushrooms do not need to be cut into small pieces. Mushrooms are not washed in water.

Irina Selyutina (Biologist):
If the mushrooms are very dirty, you will have to wipe each cap with a cloth dampened with water or an old kitchen towel and leave for 1 hour to dry. Only after this honey mushrooms are laid out in containers or bags in portions and sent to the freezer. If you want some of the mushrooms to be frozen individually, then place the mushrooms on flat surfaces of trays or cutting boards, freeze and only then place them in bags or containers for storage in the freezer.

If you have collected overgrown honey mushrooms, then immediately decide on their quality. If you are satisfied with it (appearance, smell), leave the mushrooms for further processing. The best option for preparing overgrowths would be mushroom caviar or pate.

How to wash honey mushrooms before pickling and salting

How to wash honey mushrooms before pickling and salting? To do this, after cleaning, immerse the fruiting bodies in a deep container with warm water, leave for 20-30 minutes, then rinse them. Change the water in the container and immerse the honey mushrooms there again. After 15-20 minutes, transfer them to a sieve or colander and let the excess liquid drain. Next, feel free to proceed with heat treatment before marinating and salting recipes.

Some housewives prefer to use the cold method of pickling fruit bodies, which eliminates pre-boiling. In this case, you need to soak the honey mushrooms after cleaning for 9-15 hours, then rinse under the tap and dry. Important: for cold salting, you should also use only young and strong specimens.

We invite you to watch a video showing how to wash honey mushrooms after forest:

Popular recipes

Honey mushrooms do not have a very bright and rich taste, so in addition to the standard set of spices (salt, sugar, vinegar), various spices are added to marinades. Each housewife can adjust their proportions at her own discretion and determine experimentally the most successful options for pickling honey mushrooms in jars for the winter.

Classic recipe from Soviet times

This recipe is good primarily because it takes into account all safety requirements.

Number of servings/volume: 1.5-2 l

Ingredients:

fresh honey mushrooms – 3 kg;
water – 0.5 l (for marinade);
rock salt – 50 g (for boiling), 10-15 g (for marinade);
sugar – 10 g;
citric acid – 2 g (for boiling), 3 g (for marinade);
bite, 5% – 75 ml (5 tbsp.);
black pepper, sweet peas – 5-6 pcs.;
bay leaf – 2-3 pcs.;
dry cloves – 1 g;
cinnamon – 1 g.

Cooking technology:

Place thoroughly washed mushrooms in a pan with boiling brine (50 g of salt and 2 g of citric acid per 1 liter of water), boil until tender (15-20 minutes), skimming off the foam with a slotted spoon.
While the mushrooms are cooking, wash and sterilize the jars and prepare the marinade.
For the marinade, pour 2 cups of water into an enamel pan, add salt, sugar, citric acid, allspice, bay leaf, cloves and cinnamon. Boil, stir and pour in vinegar. Boil.
Place the boiled mushrooms in hot jars, pour the marinade 1 cm below the top of the neck. Cover the jars with lids.
Place the jars of mushrooms in a saucepan with water heated to 45-50 ℃. Sterilize 0.5 liter jars at low boil for 30 minutes, liter jars for 40 minutes.
After sterilization, immediately roll up the jars with lids, check the tightness of the closures, turn them over and leave until completely cooled.

Ready-made mushrooms turn out to be very tasty; they are served as a cold appetizer with strong drinks and as a side dish for meat dishes.

“Quick” pickled mushrooms (without final sterilization)

This method is one of the most popular and widespread; it allows you to pickle honey mushrooms deliciously and makes the harvesting process faster, which is especially important for large quantities of mushrooms.

Number of servings/volume: 3-4 l

Ingredients:

fresh honey mushrooms – 5 kg;
water – 1 l (for marinade);
rock salt – 4-5 tbsp. l. (for boiling), 1.5-2 tbsp. l. (for marinade);
sugar – 2 tbsp. l.;
vinegar essence (70%)/table vinegar (9%)/natural (apple or grape) – 0.5-1 tsp/3-6 tbsp. l./10-12 tbsp. l.;
black pepper and sweet peas – 5-7 pcs.;
bay leaf – 2 pcs.

If desired, you can add to the marinade:

black pepper (peas) – 10-15 pcs.;
dry cloves – 3-5 pcs.;
cinnamon – 1-2 sticks;
nutmeg – 0.5-1 pcs.;
dill, umbrellas/seeds – 2-3 pcs/1 tsp;
mustard seeds – 0.5-1 tsp;
dry coriander – 0.5 tsp.

Cooking technology:

Place the washed mushrooms in a saucepan, add cold water, add salt at the rate of 50 g of salt per 1 liter, put on the stove and quickly bring to a boil over high heat.
Cook for 3-5 minutes, skimming off the foam. Drain the dirty water, pour clean water over the mushrooms again, add salt and cook for another 20-30 minutes. Place the finished honey mushrooms in a colander and let the water drain.
Prepare the marinade in a separate pan. Heat the water, add salt, sugar and all the dry spices, after boiling, pour in the vinegar.
Immerse the mushrooms in the marinade and after boiling again, boil them for 5 minutes over low heat.
Sterilize jars and lids.
Place the mushrooms in jars, fill them to the top with marinade and immediately roll up the lids.
To allow the jars to cool slowly, turn them upside down and wrap them in a warm blanket.

The proportions of spices and herbs indicated in the recipe can be adjusted to taste. Experienced housewives advise that you be sure to taste the marinade during the cooking process, and add vinegar directly to the jars before seaming at the rate of 1 tbsp. l. vinegar (9%) per liter jar. Before serving, honey mushrooms are seasoned with onions and/or garlic, and seasoned with vegetable oil.

Honey mushrooms marinated in jars without seaming

If you do not plan to store pickled mushrooms for a long time, then you can make them without sealing them hermetically, but you will have to keep such a preparation in the refrigerator.

Number of servings/volume: 1 l

Ingredients:

fresh honey mushrooms – 1.5-2 kg;
water – 0.5 ml (for marinade);
rock salt – 50-75 g;
sugar – 15-20 g;
table vinegar (9%)/natural – 15-20 ml/25-50 ml;
black pepper and sweet peas – 3-5 pcs.;
dry cloves – 1-2 pcs.;
bay leaf – 1-2 pcs.;
garlic – 2-3 cloves;
vegetable oil – 20-50 ml.

Cooking technology:

Dip the washed honey mushrooms into boiling salted water (1 tbsp per 1 liter). Blanch for 2-3 minutes.
Place the mushrooms in a colander and let the dirty water drain.
Place the honey mushrooms in an enamel pan, add cold water (0.5 l) and put on high heat. When the water boils, add 1 tbsp. l. salt and sugar, dry spices. Cook the mushrooms over low heat for 30-40 minutes, removing the foam with a slotted spoon.
Remove the pan with the prepared honey mushrooms from the heat, pour in the vinegar, stir and let the preparation cool.
Peel the garlic, cut the cloves into slices or thin slices.
Transfer the mushrooms into clean, dry jars, add the garlic, and pour in the remaining marinade. Carefully pour a little vegetable oil on top so that it covers the surface of the liquid with a thin layer. Close with tight nylon (polyethylene) lids.
Place the jars in the refrigerator.

This technology does not provide for sterilization or pasteurization of the canned product, so it is enough to wash the jars and lids well. Honey mushrooms stored in the refrigerator are convenient to use as an independent snack or for preparing first and second courses in the daily menu.

How to properly store washed mushrooms

Honey mushrooms are a perishable product, so it cannot be stored fresh for a long time. How to store washed mushrooms after cleaning and where? It is better to immediately put fresh fruiting bodies into use and prepare some kind of dish from them. However, if for some reason this cannot be done, then put the mushrooms in the refrigerator for storage for no more than 7-10 hours. Cover the storage container with cling film, otherwise the mushrooms will absorb foreign odors.

Picking mushrooms in the fall is a familiar activity to many. But you won’t be satisfied just by collecting the necessary mushrooms on a quiet hunt. Having returned home from the forest with a full basket of honey mushrooms, you still have to spend a lot of effort on their further processing and only then start cooking them. That’s why we’ll discuss what they do with it after collection. We'll tell you how to wash them, clean them, whether they need to be soaked, how long to cook them... Popular About Health has prepared detailed instructions on this matter. So let's start the conversation.

What do they do with honey mushrooms when collecting and already collected?

Cleaning, sorting, washing

The first stage of processing mushrooms after harvesting is cleaning, it begins with removing debris. Try to manually remove remaining leaves, grass and other large debris. This can be done in the forest. You can immediately begin sorting the mushrooms by size, putting large specimens in a separate container. Ruthlessly throw away specimens that are heavily worm-ridden, rotten, or old. A new sorting awaits you at home...

For example, honey mushrooms that are intended for drying are not recommended to be washed. Then place the harvest in a bowl of water. Soaking for a short time will help get rid of small debris that is stuck to the caps and stems of the mushrooms, and also stuck in the plate part. After 5-10 minutes, rinse the honey mushrooms under running water, paying attention specifically to the plates. Gently massage the area with your fingers to remove impurities. Using a knife, remove the pimples from the caps and clean the skirts from the legs. The edge of the leg must be cut off and the wormholes removed.

Is it necessary to soak honey mushrooms in water?

The soaking process removes the milky juice from the mushroom body. Many varieties of mushrooms must be soaked, and this process is quite lengthy. But armillaria do not contain milky juice in their pulp and do not have an unpleasant taste, so there is no need to soak them. In addition, after prolonged contact with water, their taste deteriorates.

Do I need to cook honey mushrooms and how much?

Some housewives boil honey mushrooms before frying and pickling, although this is not a mandatory requirement. They do this in order to neutralize the product. Although these mushrooms are edible, they can accumulate toxic substances from the environment. To protect yourself and your family from poisoning, mushrooms can be cooked.

Place the harvested crop in a saucepan with water and cover with a lid. There is no need to salt the first water. Bring to a boil and drain the water after five minutes. Fill the pan with clean water, boil the mushrooms, add salt (half a tablespoon of table salt per liter). You can also add spices and one whole onion head. Continue cooking for 15-20 minutes. Then we put the honey mushrooms in a colander and let them drain. Now the mushrooms are ready for frying, freezing, and pickling.

What dishes are prepared from honey mushrooms?

These mushrooms have a pleasant taste, they are suitable for preparing any dishes - honey mushrooms are good fried, salted, pickled, in soups, and salads. If you do not plan to cook them right away, then after cooking the product can be sent to the freezer, packaged in bags. At any time you can prepare some kind of treat from mushrooms.

Now, when you bring home a basket of honey mushrooms, you won’t be confused, because you know what all the mushroom pickers do with them after picking them. First, they need to be peeled, washed, and then boiled. After this, you can cook any mushroom snacks and dishes with them.

Honey mushrooms are considered autumn mushrooms. Although you can meet them in the summer. The highest yield occurs in early or mid-September. And it can last until frost. These mushrooms grow in small or large families. Mainly under stumps, trees, in places where several layers of old, fallen bark or leaves have accumulated.

Summer mushrooms look similar to many other mushrooms. They have a thin leg and a wide-open cap. Although they have their own special sign. There is a white film under the cap. It is this that is considered as a recognition sign for mushroom pickers. The color of summer honey mushrooms is red or brown.

Autumn honey mushrooms resemble carnations. There is a small hat on a sturdy base. The rim is also located at the top of the mushroom. The leg is grayish-white in color, the cap is dark brown. Autumn honey mushrooms have their own special feature for those who like to collect mushrooms - there is a small powder on the cap.

Cheese soup with honey mushrooms

To prepare the soup you need the following products:

potatoes – 600 g;
honey mushrooms – 350 g;
1 small carrot;
any broth – 400 g;
cheese (processed) – 100 g;
onion – 1-2 pcs.;
vegetable oil);
spices;
greenery.

The recipe is in front of you:

Rinse the mushrooms thoroughly. Dry them on a towel.
Peel and cut the onion and potatoes into medium cubes. Coarsely grate the carrots.
Heat a frying pan with oil. Fry the onions and carrots a little.
Separately, simmer the mushrooms in a frying pan for 15-20 minutes (so that all the liquid evaporates). Add salt.
Add the fried vegetables to the mushrooms and stir. Cook for 5 minutes. Place everything in a saucepan.
Pour broth into it (chicken can be used) and boil.
Grind the processed cheese and carefully add to the pan with the broth. Stir gently (the cheese should melt and form small lumps).
The potatoes are added last.
Place the soup on low heat and simmer until fully cooked. Add spices and herbs to taste.

How to clean honey mushrooms

To begin with, the mushrooms are sorted. They are cleared of debris and cut off the lower part of the stem, which may contain sand or soil. After this, soak in water for 20-30 minutes. To better clean the honey mushrooms from dirt, you can salt it. Then the mushrooms are washed with running water. Transfer to a bowl or large tray. It is advisable to let them stand for 7-10 minutes. During this time, the remaining water sinks to the bottom and needs to be drained.

When the honey mushrooms are completely ready for further processing, the third part of the process begins - cooking the honey mushrooms. This mushroom is tougher than others, so pre-boiling is necessary.

Primary processing in the forest

To facilitate the subsequent stages of cleaning, it is worth starting the process right at the time of collection. This will take time, but will mean less work at home. Wormy and damaged specimens should be immediately weeded out from the basket. Remove dirt, soil, pine needles and adhering twigs from the bottom of the leg with a sharp knife, and cut off the bottom. Be sure to cut off the part that is damaged by worms. It is not necessary to remove the wavy collar (which we also call a skirt) on the leg - this does not affect the taste of the prepared dish.

From the lower half of the stem, carefully cut off the part that attached the mushroom to the mycelium. The film is removed from the cap. If you cut the mushroom and not pick it, you will not have to remove dirt and mycelium residues from the base of the mushrooms. The most delicious part is the cap, so you can get rid of the stem and not process the dirtiest part of the mushroom.

How to cook honey mushrooms

It is better to use enameled dishes for cooking mushrooms. At the same time, take into account the amount of mushrooms that need to be boiled. They rise when boiling. Therefore, you need to take a pan with a suitable displacement. Here are the step-by-step instructions:

put a pot of water on the stove to boil;
put honey mushrooms in boiling water;
remove the formed foam;
cook for about 5-7 minutes;
Drain the mushrooms in a colander.

Since the amount of honey mushrooms decreases during cooking, for boiling in another water, you can take a smaller pan. This will reduce water consumption and boiling time. Dip the strained mushrooms into salted water. After boiling, cook them for at least an hour. And only then cook your favorite mushroom dishes with your heels.

If you want to preserve honey mushrooms after collecting them in the forest, you can use the freezer compartment of a household refrigerator at home. Before freezing, mushrooms are pre-prepared by washing them and clearing them of dirt. You can add them either fresh or after frying or boiling. Preparing homemade preparations according to all the rules will not take much time, and the product will retain its taste.

The simplest recipe for pickling honey mushrooms for the winter

Every mushroom picker knows how to pickle honey mushrooms, it’s quite simple. For pickling, you can use both fresh and frozen mushrooms.

List of products:

1 kg honey mushrooms
0.5 l water
30 g salt
30 g vinegar
3 cloves
3 allspice peas

Recipe:

Clean the raw materials and boil for 1 minute. Drain the broth and rinse the mushrooms in cold water
After this, pour in clean water and cook for another third of an hour.
In a separate container, bring 0.5 liters of water to a boil and add salt and vinegar
Add spices. Place the mushrooms in sterilized jars and pour over the marinade that has just boiled.
After this, roll up the jars

The simplest recipe for pickling honey mushrooms for the winter

Freezing

After collecting fresh honey mushrooms in the forest, having previously prepared them, they can be placed in the freezer. If it is not possible to process them immediately, the mushrooms should only be kept in the refrigerator. Then they should definitely be frozen or preserved. Storing honey mushrooms for more than a day after collection without processing is prohibited, as they begin to produce toxins.

Mushrooms are prepared for placing in the chamber in the following way:

1. Cut honey mushrooms are washed well in cold water and cleaned.
2. Dry them on a paper towel.
3. Honey mushrooms are cut into plates or cubes.
4. The workpiece is placed in small portions in food bags or containers and placed in the chamber.

The optimal temperature for storing fresh mushrooms should be below -18 degrees. The product can remain in the freezer for 6-8 months without loss of taste. You can also add whole mushrooms without cutting them.

Salad with fried mushrooms

If you want to make a salad with mushrooms, chicken with honey mushrooms is a win-win combination. By supplementing the ingredients with chopped or grated cheese, nuts, finely chopped garlic and dressing with mayonnaise, you will be able to get an excellent appetizer, which will also occupy a significant place in the holiday menu. If desired, the dish can be decorated in layers, covering each with a mayonnaise mesh, and then left for several hours to soak.

Ingredients:

honey mushrooms – 700 g;
chicken fillet – 0.5 kg;
cheese – 200 g;
nuts - half a glass;
garlic – 2 cloves;
salt, pepper, mayonnaise, butter.

Preparation:

Boil until tender, and then fry honey mushrooms in oil.
Finely chop the boiled chicken and add to the mushrooms.
Cheese, nuts, and garlic are also sent there.
Season the salad with salt, pepper, mayonnaise, mix, and let it brew.

Boiling

Since honey mushrooms cannot be stored for a long time after collection, even in the refrigerator, it is better to prepare something from them on the very first day. For example, the product can be boiled and then frozen. The output will be a semi-finished product, which will only have to be taken out of the chamber and added to the dish being prepared. Processing stages:

1. First, the mushrooms should be thoroughly washed and cleaned, and the caps should be cut off from the stems.
2. Before cooking, you can store honey mushrooms in the refrigerator, but only dry.
3. The boiled one is discarded in a colander.
4. When the workpiece has dried a little, it is placed in containers or food bags in small portions that can be used at a time and frozen.

Boiled mushrooms can not spoil in the chamber for up to 8 months.

Honey mushrooms for the winter: recipe without vinegar

You can cook mushrooms without vinegar. In this case, it is necessary to store the finished product in the cellar under nylon covers.

List of products:

1 kg mushrooms
0.5 l water
30 g salt
Currant leaves
3 cloves garlic
2 bay leaves
Dill umbrellas

Recipe:

Boil the mushrooms in plain water for a quarter of an hour. Drain the broth and add fresh water
Add all the spices and salt to it. Boil for a third of an hour
Transfer the preparations into jars and fill with a decoction of spices. Cover with nylon lids
After cooling, the pickles are stored in the cellar

Honey mushrooms for the winter: recipe without vinegar

Roasting

In this way, you can prepare an independent dish, which you only need to heat in the microwave and serve or add to the first or second dish when cooking. It will take a little more time to prepare, but it is quite convenient for further use. The fried product can be stored in the refrigerator for 3 days. Sequencing:

1. After collection, honey mushrooms are washed and cleaned well.
2. Cut into plates.
3. Fry in a frying pan in vegetable oil.
4. When the product has cooled, it is transferred to containers or food bags.
5. The workpiece is frozen.

Fried mushrooms can be stored in the freezer at temperatures below -18 degrees for up to 8 months.

Honey mushroom caviar

Mushroom caviar is great for a “sandwich” breakfast and for serving on a holiday table. In addition, it can be wrapped in pancakes or lettuce leaves, added to stewed chicken and scrambled eggs, and also made into pita rolls based on it.

Honey mushrooms (boiled) – 1 kg,
Onions (medium) – 3-4 pcs.,
Carrots (large) – 2 pcs.,
Vegetable oil - for frying,
Butter (softened) – 100 g,
Khmeli-suneli – 2 teaspoons,
Marjoram (dry) – 1 teaspoon,
Wheat bran, small - 2 tablespoons,
Salt, pepper - to taste.

Cut the onion into half rings, chop the carrots on a coarse grater. Fry vegetables in vegetable oil. In another frying pan, fry the boiled mushrooms. Allow the products to cool slightly and pass everything through a meat grinder or grind in a blender. Add butter, spices, bran, salt and pepper to the resulting mass. Mix well. Place in a container or glass jar. Caviar is stored in the refrigerator for 4-5 days. If you are going to use it as an auxiliary ingredient, you can freeze it.

Mushrooms have been used for culinary purposes since ancient times. Dishes are prepared both from fresh fruits and stored for future use.

Pickled mushrooms are usually used to make separate snacks.

It is recommended to process the harvested crop immediately, without delaying it until the next day. Damaged copies must be thrown away. In order to get rid of worms and insects, mushrooms need to be soaked in salt water for a couple of hours. It is advisable to immerse the prepared fruits in salted water so that they do not turn black. For ease of preparation, large caps can be cut into pieces, but not very finely.

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To wash or not to wash?

After the mushrooms have been sorted and sorted, they need to be washed in running water or soaked - but only if they are not intended for drying. If you wash mushrooms intended for drying

, then it will no longer be possible to dry them efficiently. The fact is that this product absorbs water very strongly, so honey mushrooms can only be cleaned using the dry method. In addition, washed honey mushrooms will quickly darken and lose their appearance.

The dry method involves carefully removing from each mushroom everything that has stuck to it - leaves, needles, dirt, sand and other forest debris. This can be done with a soft, lint-free cloth, and some even manage to use a dry toothbrush. If it's convenient and effective, then why not? Honey mushrooms are quite clean mushrooms, so manual cleaning will not take much time.

For all other processing methods such as pickling, salting and frying

, mushrooms can be soaked for 20-30 minutes in lightly salted water. You should not keep mushrooms in water for too long - they will become heavily saturated with water and lose their unique taste.

For those who still prefer to remove the film under the hat, we recommend rinsing the mushrooms under a strong stream of water - this way, the delicate film will simply be washed off.

The washed honey mushrooms are boiled in salted water for about half an hour, and then you can start salting or pickling.

That, in fact, is all you need to know about cleaning mushrooms.

Honey mushrooms are mushrooms familiar to every Russian. You can prepare a wide variety of aromatic and tasty dishes from them, and the benefits of these mushrooms have been known for a long time. And collecting honey mushrooms is quite pleasant - they grow in groups, covering large areas, so you can even collect several buckets from one place.

The mushroom got its name due to the characteristics of its growth. It is no secret that honey mushrooms grow on tree stumps and around them, not singly, but in families. In this regard, there are two versions of the origin of such an interesting name.

The first is based on the fact that “honey agaric” is a word with the same root as the word “stump”, and the second says that one day mushroom pickers discovered this mushroom, and after cutting it off, they saw several more growing nearby and exclaimed: “There they are again!”, and so Thus, the word “honey agaric” follows from the word “again”.

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

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

These mushrooms can be recognized by their long stem, which can reach 15 cm, and a round cap with pronounced plates on the underside. The color of the stem can vary from light to dark brown shades, and the cap from light cream and yellow to brown-red tones. More detailed characteristics of honey mushrooms depend on their type, age and place of growth.

How long to cook

When fresh, honey mushrooms need to be cooked for 30 minutes to 1 hour. We should not forget that after the first boil, the water must be changed and then cooked until tender. As for frozen fruits, the first step is to defrost the mushrooms. Next, cook for no more than 20 minutes over low heat.

Before frying

Cook honey mushrooms before frying step by step:

Peel the fruit bodies and rinse with cold water several times.
Pour water into the pan and add salt (add half a tablespoon of salt per liter of water).
Place mushrooms in boiling water.
Watch the water. If it darkens after the first boil or remains of dirt are visible, change the water.
After boiling, cook for 30 minutes to 1 hour, periodically removing the foam.

Before freezing

When harvesting honey mushrooms for the winter, it is necessary to prepare and store them properly. If you follow the instructions, the resulting product will be a product without loss of beneficial properties and mushroom aroma.

Before cooking autumn mushrooms for freezing, the water must be boiled and salted. Sometimes a little citric acid is added.

How and how much to cook autumn mushrooms for freezing:

small mushrooms are cooked for an average of 20-25 minutes;
larger ones – 30-40 minutes.

When ready, drain in a colander and rinse with cold water, then drain. After cooling, it is recommended to remove the fruiting bodies in bags in portions, since re-freezing in the future is prohibited.

On a note! Frozen can be stored for a long time. It is not recommended to re-freeze mushrooms after thawing to avoid spoilage.

In other cases

Cooking honey mushrooms after drying deserves special attention. Before boiling, dried fruit bodies must be thoroughly washed, excess debris removed and soaked in water overnight.

If possible, you can change the water 2 hours after the start and 2 hours before the mushrooms need to be removed from the water. Before cooking, the old water is changed and the fruiting bodies are set to simmer over low heat. Wait 35-40 minutes after boiling until fully cooked.

On a note! The finished mushroom broth can be cooled and frozen; in the future it will work well as a broth.

How to pickle honey mushrooms with the addition of vegetable oil

This recipe is slightly different from the previous ones. And first of all, because mushrooms prepared in such an unusual way turn out to be more tender and satisfying. Without prior rinsing, they can be added to soups and fried potatoes.

Ingredients:

honey mushrooms - 1 kg
garlic - 0.5 heads
table salt - 25–30 g
dried dill - 1.5–2 tsp.
warm water – 250–300 ml
vegetable oil – 120–150 ml
table vinegar 9% - 45–55 ml
black pepper - 4 peas

Cooking method:

Place the washed and peeled honey mushrooms in a deep saucepan. Fill them with the specified amount of warm water mixed with sunflower oil and 9% vinegar. Add some salt.
Place the container on the stove. Cook honey mushrooms over medium heat, stirring occasionally, for 30 minutes. During this time, their volume will decrease by 2 times.
In each clean jar, place an equal amount of finely chopped garlic and 0.5 teaspoon of dried dill. Place honey mushrooms here and fill them with the marinade in which the mushrooms were cooked.
Place a clean cloth or kitchen towel folded several times at the bottom of a large saucepan and place jars of mushrooms on it. Fill the jars with warm water up to the hangers and boil the water. Make sure that boiling water is not poured into the jars with mushrooms.
Sterilize honey mushrooms in this way for 15–18 minutes. Then carefully, being careful not to get burned, remove the jars from the boiling water and tightly screw the screw caps on them. Cool the workpiece upside down, covering it with a warm blanket or blanket.
It is best to store mushrooms until winter in a dark place at a temperature of 11–12°C.

Is it possible to collect overgrown honey mushrooms?

Despite the loss of attractiveness, old autumn mushrooms are quite edible. The fruiting bodies grow quickly, preserving the beneficial and tasteful qualities of young mushrooms.

Not all specimens should be collected. Some of the overgrowths turn black and become moldy. The lamellar layer crumbles in places, the legs become thin, and the overgrown mushroom takes on a rotten appearance. Such fruits should not be collected; you cannot be poisoned by them, but when eaten, they leave a bitter aftertaste.

Important! In doubtful cases, it is enough to smell the mushroom: false specimens emit an unpleasant odor.

Overgrowths with a strong fruiting body without signs of damage or worminess are suitable for collection. Clean, overgrown honey mushrooms can be safely collected; they are no less tasty than young mushrooms.

For old autumn mushrooms, only the caps are used. The legs become hard and fibrous. It’s better to get rid of them right in the forest so as not to carry extra weight home.

The collection site should be located away from highways and production areas due to the ability of mushroom pulp to absorb harmful fumes of heavy metals.

Types of mushrooms

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

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

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

They are large in size. For example, the cap of the real honey mushroom can reach 17 mm in diameter. Both the cap and the leg of young representatives of this species are completely covered with scales. The color of the mushroom is a soft pastel, from light to dark brown shades. These honey mushrooms appear in the summer towards the end of August and bear fruit until October, until the first frost;

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

October mushrooms, autumn honey mushrooms: video

How to cook honey mushrooms from the forest. Preparation and heat treatment

The main stage in the proper processing of mushrooms is the initial cleaning of the crop from debris and damaged specimens. Next, boil the mushrooms, taking into account further use.

For boiling, it is important to sort the mushrooms by size, since this determines how to cook honey mushrooms and how many minutes to cook. Boiling lasts 20-40 minutes. If you put all the mushrooms together, you risk getting some overcooked and some undercooked. It is better to boil honey mushrooms in an enamel pan.

Procedure:

You are sorting through the harvest.
Sort by size.
Fill with cold water.
Cook for 3-5 minutes.
Drain and fill with clean water.
Salt it.
Cook for 20-40 minutes.

The time intervals correspond to the size of the mushrooms. How long to cook honey mushrooms before frying depends on the size of the mushroom. Large ones are cooked for 5 minutes the first time, and 40 minutes the second time. Small ones, respectively, 3 minutes and 20 minutes. Average - 4 minutes and 30 minutes. It is recommended to pour out the water in which honey mushrooms were cooked. There is nothing useful there, but there is also nothing harmful. If you wish, you can use it as a broth. The mushroom spirit will definitely be present.

Boiled honey mushrooms are good for frying, in soups, salads, and pies. It is even recommended to pickle lightly boiled mushrooms. Preliminary heat treatment enhances the indescribable aroma of honey mushrooms and allows them to preserve their structure.

This is the basic way to prepare mushrooms. But how long to cook fresh honey mushrooms depends on the purpose of further use.

Benefits and harms

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

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

In principle, honey mushrooms will not cause any harm to the human body if they undergo good preliminary preparation before preparing the dish: cleaning and cooking. But you should not overuse honey mushrooms, since they, like all mushrooms, are difficult food to digest. Therefore, you should not gorge yourself on honey mushrooms at night. In addition, the cleansing effect of honey mushrooms can turn into diarrhea with unlimited consumption of these mushrooms.

How to fry honey mushrooms without cooking. How and for how long to fry fresh (raw) honey mushrooms

Now, when we start cooking mushrooms, you will immediately feel an amazing forest aroma in all the rooms. Which will not let you go until the very end of preparation. By the way, in this recipe my wife and I decided to fry honey mushrooms without potatoes, so that those who have never fried them could have an idea of how to do it. I’ll tell you right away how long the entire cooking process will take. Cleaning the mushrooms from debris and washing them will take you about 10 minutes, but frying them will take a little longer than 20-25 minutes. Total cooking time is 30-35 minutes.

Ingredients:

Honey mushrooms - how much fits into the frying pan;
Onions – 4-5 pcs. depending on size;
Sunflower oil – 50 gr.;
Sugar – 1 tbsp. l.
Salt, pepper - to taste;

1. The first thing you need to do is clean the mushrooms from debris and branches, and, of course, wash them.

Important: To make our honey mushrooms tasty and not bitter, be sure to remove the skirt and the cap on the stem at the bottom.

2. Now quickly cut into small pieces.

3. Pour sunflower oil into a frying pan and place on the stove.

4. Heat the oil and add honey mushrooms into it.

5. Chop the onion and send it to another container for frying.

Important: it is better to overcook the onions separately from the mushrooms so that they are not dark like mushrooms.

Since mushrooms and onions release a lot of liquid, they must be stirred during frying. This way the onions will have a beautiful golden appearance.

6. Fry the mushrooms until all the liquid has evaporated. The onion must be salted, sugar and ground black pepper added. And mix everything.

7. Fry it until it turns golden brown.

8. All the liquid has already evaporated from honey mushrooms, they have also begun to acquire a golden color. Add fried onions to them.

Proper cleaning of honey mushrooms using different cooking methods

Proper cleaning of honey mushrooms depends on the method of their preparation. Remove debris first.

The mushrooms intended for cooking are washed, leaving a film-like skirt under the cap. Its presence will not affect the taste, aroma, or beneficial properties of the food. But in the soup it will swell and become slimy; you can remove it with a knife with a thin blade or a toothbrush.

I first soak them briefly so that all the husks come off, and then I wash them in 4-5 waters, and there’s not even a trace left of the skirt.
Homochka
https://www.u-mama.ru/forum/family/cook/240482/index.html

If honey mushrooms are prepared for frying, then after preliminary cleaning you only need to rinse the mushrooms. They do not remove the skirt: it will dry out during frying, becoming invisible.

The film must be removed before marinating and salting. In the marinade, the “skirt” swells, spoiling the appearance of the food. Both the lower parts of the caps and the legs are thoroughly cleaned with a knife or brush. Next is thorough rinsing.

Before freezing and drying, do not wash the mushrooms, as they will become soggy in water and become watery. There is a risk that honey mushrooms will darken. And it will take longer to dry mushrooms that have accumulated moisture. The surface must be dry. After initial cleaning, the caps and stems are carefully wiped with a soft sponge, and the films are removed with a brush. When freezing, rinsing is also not necessary.

Table: differences in washing and processing honey mushrooms for different cooking methods

Type of preparation	Washing	Treatment
Frying	Just rinse.	Clears away debris. Cut off dirt from the legs. Damaged areas are cut off. It is not necessary to remove films.
Cooking	Allowed to soak. Wash in several waters.	Clears away debris. Cut off dirt from the legs. Damaged areas are cut off. It is not necessary to remove films.
Marinating, salting	Allowed to soak. Be sure to remove films. Rinse thoroughly several times.	Clears away debris. Cut off dirt from the legs. Damaged areas are cut off.
Drying	Do not soak or wash. Remove debris only with a dry sponge or brush.	Clears away debris. Cut off dirt from the legs. Damaged areas are cut off. It is not necessary to remove films.
Freezing	No need to wash.	Clears away debris. Cut off dirt from the legs. Damaged areas are cut off. It is not necessary to remove films.