What can be prepared from royal mushrooms: recipes for the winter and for every day

Royal honey mushrooms belong to the 4th category of edibility, which means that they must be boiled before cooking. Dishes made from royal honey mushrooms, prepared for the winter or for every day, practically do not differ in taste from dishes prepared from autumn types of fruiting bodies. It is only necessary to carry out the primary and heat treatment correctly.

These mushrooms are much larger in size than their counterparts, so many novice cooks are interested in what can be prepared from royal mushrooms? It is worth saying that only after preliminary boiling these mushrooms can be fried, stewed, made into salads, soups, stews, sauces and caviar. However, this process does not apply to cold and dry pickling.

There is a wide variety of recipes for making royal mushrooms. This article offers the most interesting and proven by extensive culinary experience. Housewives especially love to salt, marinate and fry royal honey mushrooms for the winter. Therefore, in this article you can also learn how to make honey mushroom preparations for the winter.

How to cook royal mushrooms and then freeze them

How to properly prepare royal honey mushrooms for the winter by freezing them in the freezer?

3 kg honey mushrooms;
1.5 tbsp. l. salt;
3 pcs. bay leaf.

A step-by-step description of the process will show you how to cook royal honey mushrooms and then freeze them.

Honey mushrooms are sorted out, broken and spoiled ones are discarded, washed in plenty of water and the tips of the legs are cut off.
Place immediately into boiling water, add salt and bay leaf.
Boil for 30 minutes, place in a colander, leave to drain and cool.
Spread in a thin layer on a kitchen towel to dry well, and distribute in 500 g portions into plastic bags or food-grade plastic containers. The air is released from the bags and tied, and the containers are simply closed with lids.
Place in the freezer and leave until the preparation is needed. It is worth saying that you only need to defrost the amount of mushrooms that is intended for preparing one dish.

Interesting Facts

What we call honey fungus is, in fact, only a very small part of the entire huge organism of this fungus. Fruiting bodies are just a method of reproduction, and the rest of the mass of this organism is hidden in the thickness of the earth and wood on which the fungus lives. The honey fungus is the largest and perhaps the oldest organism on our planet. A specimen living in one of the US national parks covers an area of almost 9 kilometers and is over 3 thousand years old (according to other hypotheses, all 7).

Honey fungus is a rather dangerous forest parasite. Where large accumulations of this fungus are noticed, trees begin to die for an apparently incomprehensible reason. In fact, honey mushrooms are to blame for this, as they are able to penetrate the thickness of the wood with hyphae and deprive the tree of nutrients.

Pickling royal mushrooms: how to pickle mushrooms in a cold way

Salting royal honey mushrooms in a cold way will help preserve all the beneficial microelements in the mushrooms. In addition, this option is very simple, because the fruiting bodies do not need to be boiled. However, the main condition for cold salting is the use of glass, enamel or wooden utensils.

3 kg of mushrooms;
20 peas each of allspice and black pepper;
3 tbsp. l. salt;
3 cloves of garlic;
Black or red currant leaves.

You can learn how to properly salt royal mushrooms in a cold way from a step-by-step description of the process.

Carefully sort the mushrooms, cut off the compacted ends of the legs, wash, pour boiling water over them and place on a kitchen towel to dry.
At the bottom of the container where the mushrooms will be salted, place currant leaves and garlic cloves cut in half.
Next, place the mushrooms caps down, sprinkle with salt, allspice and black pepper.
Sprinkle each layer with salt and spices, and when the entire container is filled, place a layer of currant leaves on top.
Cover with a flat plate, and then with a gauze napkin, press down with a weight in the form of a glass jar filled with water.
Leave in a cold room for 4-6 weeks. After this time, the mushrooms will be ready to eat.

Gallery: varieties of flakes (47 photos)

Edible scale

Phol.nameko is a variety also known as Honey mushroom nameko, which is translated into Russian as “slippery mushroom.” It grows similarly to honey mushrooms, in whole “families”. From a single base, several fairly thin legs are formed at once.

The edible variety prefers stumps and fallen tree trunks of such not very common broad-leaved species as beech and hornbeam. The cap part is small in size, orange-brown in color, covered with slippery and jelly-like skin. It is cultivated under artificial conditions in Japan and China, where it is widely used to prepare the popular and healthy miso soup.

Edible scale

Common scalyfoot

Phol.squarrosa is a widespread parasitic edible species in our country or a classic saprotroph that develops fruiting bodies on living and dead deciduous wood. It has a flat-convex, convex-conical or hemispherical cap part with folded edges and remnants of a cover. The skin is distinguished by the presence of dry bright yellow scales, mucous type, yellow-red-orange coloring.

The soft part is light beige-yellow or greenish, with an unexpressed earthy aroma and rare taste. The plates are of an adherent type, with a frequent arrangement, yellowish or rusty-brown in color. The leg is whitish with a reddish-reddish-brown tint and the presence of a fibrous and drooping ring. The spores are rusty-reddish-brown.

Common scalyfoot

Hairy scale

Pholiota squarros is an edible variety, distinguished by a yellow or yellowish-red-brown cap with a mass of reddish-brown scales, bell-shaped or semi-prostrate in shape, with the cap edges tucked inward. The soft part is yellowish in color, bitterish, with the taste of garden radish and a pungent odor.

The plates are light yellowish or grayish-brown, growing to the stem or slightly descending. The spores are rusty-red-brown or brown. The leg is monochromatic with a cap, with a ring, covered with scales. It bears fruit from mid-August until late autumn, forming numerous fruiting bodies on stumps and on the trunk of trees.

Hairy scale

Golden scale

Phol.aurivella is a species also known as golden-yellow or grey-yellow scale, willow or royal honey fungus. It has a very characteristic bright golden yellow or golden coloring of the entire fruiting body. The edible species has a large and spherical cap with a glossy surface and the presence of rare brownish scales. Most often, single fruiting bodies are formed on alder or birch stumps in damp and swampy areas.

Golden scale

Poplar scale

Рholiota destruens is a variety also known as poplar. It is distinguished by a hemispherical and fleshy, light brown cap, covered with numerous, but not too large, white scales, reminiscent in appearance of poplar fluff. The husk on the cap is yellowish-brown in color, and the brim has hanging whitish leathery flaps.

Also read: Mushrooms of Belarus: edible, poisonous and spring species

The soft part is whitish, slightly bitter, with a characteristic malt aroma. The plates are often located, fused with the peduncle area, and are whitish, brownish or tobacco brown in color. The spores are yellow or orange. The stalk region is short and thick, thickened and rooted at the base, with a whitish or light brown surface covered with fibrils and having a vanishing ring.

Poplar scale

Fire scale

Phol.flammans is an inedible variety characterized by a bitter taste of the pulp and a not very expressive odor. It has a hemispherical or conical, then convex and flat-convex cap with distinctly folded edges and non-falling remains of the bedspread at the edges. The surface coating is dry, with very visible bright yellow scales.

The soft part is yellowish-orange or brownish in color, with a weak earthy odor, a bland taste and a faint bitter aftertaste. The plates are narrowly incremental, with a frequent arrangement, grayish-yellowish or brownish in color. The leg is dense or hollow, with the presence of a fibrous or membranous ring, covered with bright reddish-yellow or brown scales. The spores are yellowish-brown, oblong, and poorly germinating.

Pickling edible royal mushrooms: a recipe for hot pickling mushrooms

Thanks to this pickling recipe, royal honey mushrooms will be ready within 10-15 days after preparation.

3 kg honey mushrooms;
3 dill umbrellas;
Cherry and currant leaves;
3-4 tbsp. l. salt;
3 leaves of green horseradish;
4 things. bay leaf.

How to properly pickle royal mushrooms using a hot method?

After preliminary cleaning, the mushrooms are placed in boiling water and boiled for 30 minutes.
Then the water is drained, and the mushrooms are laid out on a kitchen towel and left to dry.
The bottom of an enamel pan is lined with cherry and currant leaves.
Boiled royal honey mushrooms are spread onto a “cushion” of leaves, caps down, and then sprinkled with salt.
Divide the dill umbrellas into several parts by hand and distribute them at each level of mushrooms.
Lay a bay leaf and horseradish leaves on top, cover with a flat plate and press down with pressure so that the mushrooms are slightly compressed and release the juice.
Every 2-3 days, inspect the surface of the pickled mushrooms to prevent mold from appearing.

Is it possible to leave honey mushrooms in water overnight?

Next, wash it under running water so that all the sand comes out, and only then place it in cold salted water. ... Dried mushrooms should be kept in water for 3-4 hours. Advice! It is impossible to soak honey mushrooms overnight, as they easily lose not only their taste, but also their presentation.

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Royal honey mushrooms, dry salted

Dry-salted royal mushrooms are a convenient and least labor-intensive preparation option. Although the initial processing takes place in an unusual way (without using water), the final dish is very tasty, aromatic and crispy.

2 kg honey mushrooms;
3 tbsp. l. salt;
Oak and black currant leaves.

The method of preparing royal honey mushrooms using dry salting is quite simple; even a novice cook can master it.

The surface of the mushrooms is cleaned with a medium-hard toothbrush, and the compacted ends of the legs are cut off.
Place honey mushrooms in prepared dishes in layers, sprinkling them sparingly with salt.
Place clean oak and currant leaves on top, cover with a flat plate and a cloth napkin, then place a weight on top so that the mushrooms release their juice.
Such mushrooms retain their natural bitter taste and aroma. Honey mushrooms will be ready for use in 20-25 days.

Fried royal mushrooms: how to fry mushrooms correctly

You can also make delicious mushroom preparations for long-term storage. For example, fried royal honey fungus can be used in winter for making salads or as an additional ingredient for fried potatoes or meat.

2 kg honey mushrooms;
800 g onions;
Salt and ground black pepper - to taste;
Vegetable oil - for frying.

A step-by-step description of the recipe will tell you how to properly fry royal honey mushrooms in order to make a good preparation for the winter.

Peel the honey mushrooms, wash them, cut off most of the legs (you can then make caviar from them) and place them in boiling water.
Cook for 30 minutes, drain through a colander and let drain.
Cut into pieces and place in a hot frying pan without oil.
Fry until all the liquid has evaporated from the mushrooms.
Pour in 1.5 tbsp. oil and continue frying for 20 minutes. over low heat.
Peel the onion, cut into half rings or quarters and add to the mushrooms.
Fry for another 15 minutes, add salt and pepper, stir.
Cover the pan with a lid and simmer over low heat for 10 minutes.
Place in sterilized jars, add the remaining oil in the pan and roll up. If there is not enough oil, you should heat a new portion and pour it into jars.
After cooling completely, remove the jars to a cool room.

Growing at home

It is not surprising that growing mushrooms at home is now very popular, because it is convenient and safe. There are many ways to breed honey mushrooms, but we will look at one of the simplest and most convenient. This is growing mushrooms in a jar. First, we need to prepare a substrate for mycelium growth; it is prepared from sawdust and bran in a 3:1 ratio, then filled with water for a day. Afterwards, you need to squeeze it out and, lightly compacting it, place it on the bottom of the jar. Then, making a small depression, put the mycelium there and close it with a lid with holes, placing wet cotton wool on top to maintain moisture. Next, we put the jar in a dark place for about 1.5 months, not forgetting to keep an eye on the cotton wool. After about this time, the mushrooms will begin to sprout. As soon as they reach the lid, it should be removed and the jar should be placed on the windowsill on the north side. You will be able to cut your harvest when the honey mushrooms are the height you need, just remember to pull out the remaining stems, otherwise you will no longer see the harvest.

Royal honey mushroom caviar: photo and description of preparation method

How to quickly prepare royal honey mushrooms in order to delight your household with delicious dishes in winter? Try making mushroom caviar with vegetables - this is a good option. During the long winter, you can make a delicious filling for pies or pies, and also use caviar as a “spread” for sandwiches.

2 kg honey mushrooms;
500 g of carrots and onions;
8 cloves of garlic;
3-4 tbsp. l. vinegar 9%;
Vegetable oil - for frying;
Salt - to taste;
5 peas each of allspice and black pepper.

A detailed description and photo of the preparation of royal mushrooms can help novice housewives provide their family with delicious winter preparations.

Honey mushrooms are removed from forest debris, washed in plenty of water and boiled for 30 minutes.

Allow to drain, placing in a colander, then grind using a meat grinder with large holes.

Place in a frying pan, pour 1 tbsp. oil and fry for about 30 minutes.

Peel the onions and carrots, cut into cubes and fry until tender in a separate frying pan. Vegetables should only be placed in a hot frying pan with hot oil.

Allow to cool slightly and pass through a meat grinder.

Combine with mushrooms, salt to taste, add peppercorns and vinegar, mix.

Fry everything together for 20 minutes, add garlic cut into small cubes, mix and continue frying for 5-7 minutes.

Place in sterilized dry jars, roll up, and after cooling, store in a cool room.

How to dry royal honey mushrooms correctly

How to properly dry royal honey mushrooms in order to prepare tasty and aromatic dishes from them in winter? Oven drying is a method used almost everywhere.

3 kg of royal mushrooms.

How to prepare royal honey mushrooms using the drying method will be shown in a detailed description of the process.

Choose mushrooms of the same size so that the mushrooms dry equally during the drying process.
Carry out preliminary cleaning without using water, cut off the stems, leaving no more than 1.5-2 cm near the caps.
Preheat the oven to 60-70°C so that the fruiting bodies are dried and not fried.
After 60 min. reduce the temperature to 50°C and open the oven door slightly to allow condensation to escape.
The preparation time for honey mushrooms takes from 3 to 10 hours, depending on the size of the fruiting bodies and their number. When pressed, finished mushrooms should bend and break relatively easily, but not crumble.
Store dried mushrooms in glass jars or paper bags.

Types of flakes

The genus of scales has about 150 species, of which about 30 grow in the forests of Russia. The most common types are foliots: ordinary, golden, fiery, cinder, alder, gum-bearing, destructive, edible (hint).

Common scalyfoot

This is the most common type. Mushrooms of this type are also called fleecy, scaly, dry. They grow in colonies on the wood of living and rotten deciduous trees. The caps have a diameter of 6-10 cm; in young ones they are hemispherical in shape, in mature ones they are flat. The surface of the caps is pale yellow with pronounced orange-brown scales.

The leg is cylindrical, dense, rusty in color. Young specimens have a veil that breaks when ripe, forming a ring on their stem and flakes along the edges of the cap.

The pulp of this species is fleshy, white or yellow in color, although edible, it tastes bitter.

Golden scale (royal honey mushrooms)

The golden species is one of the largest representatives of foliots: the diameter of the cap can reach 18 cm. Their fruiting bodies are painted in a bright yellow, golden color. The surface of the cap is covered with mucus and small dark brown scales. In young specimens, the cap has a hemispherical shape with tucked edges; in adulthood, it has a saucer shape with a convex center.

Fire scale

This is an inedible species of foliot. Mushrooms of this species are smaller in size than ordinary or golden ones: the diameter of the caps does not exceed 7 cm. The caps are painted in reddish tones and covered with thick curled scales of a lighter color than the cap. The scales on the cap form a pattern of ovals. The pulp is fleshy, hard, yellow in color, becomes brown when broken, has an astringent bitter taste and an unpleasant odor, so it is not eaten. They bear fruit from mid-July to the end of September.

Cinder flake

Cinder flake is also called coal-loving. The caps of this species of mushrooms are often stained with soot and dirt, since their favorite places to grow are burnt trees and fireplaces. Soot, dust and dirt stick to the mucous surface of the caps, so the mushrooms quickly become dirty yellow or dirty brown. In young foliots, the caps are covered with a private veil; in mature ones, the remains of this veil are preserved in the form of a ring on the stem and along the edges of the cap. The legs are covered with small reddish scales. The pulp of these foliots is dense, hard, light yellow, and has no specific taste or smell. There is no information in the literature about the edibility of these mushrooms. They grow from August to October.

Alder scale

These foliots are also called alder moth. They are often found on stumps and alder or birch wood. The size of the firefly caps is small: does not exceed 5-6 cm. The color of the caps is yellow-orange, along their edge there are flake-like remains of a private blanket. The legs are curved and have a pronounced ring. Below the rings are fibrous, above the rings are smooth.

The pulp of the mushrooms is yellowish, dirty yellow, inedible. If eaten, moths can cause poisoning. They bear fruit in August-September.

Gum scale

These mushrooms are also called yellow-green because their fruiting bodies, covered with scales, range in color from light yellow to yellow-green. The diameter of the caps of gum-bearing foliots is 3-6 cm. The pulp is edible because it does not have the rare taste and smell specific to flakes.

Destroying scale

These mushrooms are often found on old and dry poplars, so their second name is foliota poplar or poplar. These fungi actively destroy the wood of the tree during their growth. The caps can reach 20 cm, are colored light brown or yellowish, and covered with white scales. The legs are thinned towards the apex and have swellings at the base. The legs match the caps in color and are also covered with scales.

Edible scale

This type of foliot is industrial. Mushrooms of this species are cultivated on a large scale in Japan and China. Their second name is foliota or nameko honey fungus. Grown in rooms with high humidity - 90-95%. They grow in groups. The sizes of these mushrooms are small - no more than 2 cm in diameter. The color of the fruiting bodies is orange-brown, the surface is covered with thick, dense jelly-like mucus.

They have soft flesh, similar in taste and smell to real honey mushrooms. On the shelves of our stores you can often find pickled edible flakes made in China. Only the inscription on the jar says that it is honey mushrooms (the second name for edible scales). Pickled foliots differ from real honey mushrooms by their mucous marinade, which is due to the jelly-like coating of the caps of the latter.

How to quickly prepare royal mushroom soup with vermicelli

Soup made from royal mushrooms is a tasty and aromatic dish for the whole family. The speed of preparation and affordable ingredients will make it incredibly popular in your family.

300 g boiled honey mushrooms;
2 liters of water;
3 pcs. potatoes;
1 carrot and onion each;
4 tbsp. l. small vermicelli;
2 tbsp. l. butter;
1 bunch of green onions;
Salt - to taste;
Sour cream - for dressing.

How to cook royal mushrooms for soup so that you end up with a tasty and satisfying first course?

Cut the boiled honey mushrooms into pieces and fry in 1 tbsp. l. butter until golden brown.
Place peeled, washed and cut into strips potatoes into boiling water.
Peel the carrots, cut into small cubes and add to the potatoes.
Cook for 20 minutes, add mushrooms and cook for another 10 minutes.
Peel the onion, cut into cubes and fry in oil until soft, add to the soup along with noodles, add salt.
Let it boil for 3-5 minutes, turn off the stove and leave the soup to steep for 5-7 minutes.
When serving, pour a little chopped green onion into plates and add 1 tbsp. l. sour cream.

How to prepare royal honey mushroom cream soup: recipe with video

Edible royal mushrooms in the recipe for making cream soup turn out to be very tender and piquant. And melted cheese and cream will give the soup its own sophisticated touch.

300 g boiled honey mushrooms;
2 pcs. potatoes;
1 carrot and onion each;
1.5 liters of water;
3 pcs. processed cheese;
Butter – for frying;
100 ml cream;
2 tbsp. l. chopped parsley;
Salt - to taste.

Watch the video on how to properly prepare royal mushrooms for cream soup.

The processed cheese is cut into cubes, the vegetables are peeled and chopped: potatoes into strips, onions into cubes, and carrots are grated.
Carrots and onions are sautéed in butter until golden brown.
Boiled mushrooms and chopped potatoes are poured with water and cooked until tender.
Carrots and onions are added to mushrooms and potatoes, cooked for 3 minutes, chopped cheese is added.
The soup is cooked until the cheese is completely melted.
Next, it cools a little on the switched off stove and is crushed with an immersion blender.
Cream is poured in, the soup is brought to a boil, but not cooked, add salt and stir.
When serving, each plate is decorated with a small amount of chopped herbs.

How to marinate quickly, without sterilization?

You won’t be able to marinate royal mushrooms quickly! To start preparing the marinade, you will have to clean and boil the mushrooms several times, and only then start preparing the preparations. However, you can do without sterilization by pouring honey mushrooms into jars with marinade and keeping them in a water bath. Each jar will take about 2-3 minutes so that the preparation can withstand several months of storage in the refrigerator or cellar.

Ingredients for marinating, which ones are suitable? List:

cherry fruits (in small quantities);
apple peel;
parsley;
dill;
basil;
onion;
lemon zest;
lemon juice;
oak leaves;
mustard seeds;
ground pepper;
allspice black pepper;
paprika;
garlic.

Pickled royal mushrooms will turn out delicious if only harmonious ingredients are combined in the recipe, and the technology is not reduced and changed at your discretion.

You can see how to pickle honey mushrooms for the winter in our other article.

What else can you do with royal honey mushrooms and how to process mushrooms

What else can you do with royal honey mushrooms, what dishes to cook? One of the possible options is honey mushroom salad with chicken.

1 kg honey mushrooms;
2 onions;
Vegetable oil - for frying;
4 cloves of garlic;
Salt - to taste;
300 g chicken fillet;
3-4 sprigs of parsley or basil;
Mayonnaise.

How to properly process royal honey mushrooms for preparing a salad, if you remember that mushrooms belong to category 4?

The honey mushrooms are carefully sorted, washed, the ends of the legs are cut off and placed in boiling water, boiled for 30 minutes.
Drain through a colander, rinse and, after completely draining, cut into pieces.
Place in a hot frying pan with oil and fry until golden brown.
Add chopped garlic and salt to taste, mix the whole mass and fry for another 5 minutes.
The onion is chopped into half rings and separately fried in oil until golden brown.
Boil the chicken fillet until tender, allow to cool and cut into strips.
Mix all the ingredients, season with mayonnaise and mix gently.
On top of the salad you can decorate with sprigs of parsley or basil.

Edibility, beneficial properties and contraindications for use

This type of flake is considered an edible mushroom. Its fruits belong to the fourth category of nutritional value.

The flake contains a lot of substances useful for the human body:

vitamins (B1, B2, C, E, PP);
amino acids (about 16 types);
micro- and macroelements (sodium, magnesium, iron, calcium, phosphorus).

Compared to other forest mushrooms, the content of the above substances in the fruits of flakes is several times higher.

Good to know!

Regular consumption of these mushrooms helps stabilize cerebral circulation and, as a result, prevents heart attacks and strokes.

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A person also reduces the likelihood of developing diseases such as thrombophlebitis, varicose veins, and atherosclerosis.

This variety of honey mushrooms is used in medicine to treat the following diseases:

anemia;
diabetes;
inflammation of the organs of vision.

Mushrooms are often included in complex therapy against atherosclerosis, thrombophlebitis, and varicose veins. The fruits contain a unique substance - squarrosidine, which takes an active part in the process of crystallization of uric acid in the human body. Today, based on this substance, a new generation of drugs aimed at treating gout is being developed.

In addition to their beneficial properties, mushrooms also have contraindications for consumption. Restrictions apply to the following categories of people:

patients with pancreatitis, peptic ulcer, gastritis;
people with stomach tumors;
expectant and nursing mothers, children under 7 years of age.

Violation of the technology for preparing royal mushrooms leads to food poisoning. It manifests itself with the following symptoms:

severe pain in the abdominal cavity;
nausea and vomiting;
tachycardia;
redness of the skin of the face;
increase in body temperature.

How to prepare royal honey mushroom salad

The recipe for making royal honey mushrooms for salad requires certain steps. Mushrooms must be boiled in salted water with the addition of a pinch of citric acid.

500 g honey mushrooms;
4 things. potatoes;
200 g canned pineapples;
1 chicken fillet;
2 onions;
Salt - to taste;
Vegetable oil - for frying;
Mayonnaise or sour cream;
1 carrot.

Each cook will be helped by a step-by-step description of the recipe showing how to properly prepare royal honey mushrooms.

After preliminary cleaning, the mushrooms are washed, the ends of the stems are cut off and boiled for 40 minutes.
Place on a sieve and leave to drain, then cut into cubes.
Potatoes and carrots are boiled until tender, peeled and also cut into cubes.
The fillet is cooked until tender in salted water with the addition of bay leaf and allspice, removed, allowed to cool and chopped into strips.
The top layer is removed from the onion, cut into quarters and fried until golden brown.
Drain the liquid from the pineapples, cut into cubes and combine all the ingredients from the recipe.
Season with mayonnaise, add some salt, mix gently and place in a deep salad bowl. You can decorate the top with thin slices of canned pineapple.