Preparing honey mushrooms: preparing the most delicious autumn mushrooms

Preparing honey mushrooms for the winter is one of my favorite homemade twists. These mushrooms always turn out so tender and tasty that this year I decided not to deny myself the pleasure. Imagine the aromas that will reign in your home as soon as you start preparing 5 recipes with amazing taste!

And at the same time share proven recipes with the readers of my blog. It is likely that some of them will appeal to you not only to your liking, but also to your taste.

But let's start preparing our preparations for all lovers. And at the same time, let’s see step by step what comes out of my favorite mushrooms.

Harvesting honey mushrooms in jars. Recipe "You'll lick your fingers"

This is perhaps the most delicious option for preparing honey mushrooms for the winter. It is prepared with vinegar and some call it “mushrooms according to grandma’s recipe.”

What you will need

Honey mushrooms – 1 kg;
sunflower oil – 2 small spoons;
vinegar essence 70% - 1 large spoon;
water - liter;
sugar - a large spoon;
salt – 1 large spoon;
laurel;
black pepper in a pot – 3 pcs;
garlic - a couple of cloves;
cloves – 2 pcs.

Before starting cooking, be sure to sterilize the jars and lids. And prepare a seaming machine. Here everyone is free to choose the option they like.

How to cook

Sort the mushrooms, remove all debris, and inspect carefully. Then rinse and let the water drain.
If possible, honey mushrooms can be soaked in water for a couple of hours. But this is only if you have that much waiting time.

Place the mushrooms in a saucepan, add water - you will need 3 liters here. Add salt - its amount is calculated as 1 large spoon for every liter of water.
Place the pan with mushrooms on the stove and cook for about 40 minutes. Be sure to remove the foam. The readiness of mushrooms can be determined as follows: undercooked ones will float, fully cooked ones will fall to the bottom.
Pour the liquid and mushrooms into a colander and rinse them under water.

Now the marinade. Pour a liter of water into a clean saucepan, add sugar - a tablespoon and salt - a tablespoon. Add bay leaf, black peppercorns, two cloves.

While the filling is boiling, you need to finely chop the garlic. We will put it in jars separately.

When the solution boils, pour a tablespoon of vinegar into it. Then put the mushrooms here.
Cover with a lid and cook for about 10 minutes.
Pour the finished mushrooms into sterilized jars. Add a little chopped garlic to each. Pour vegetable oil on top. It will help the workpieces not become moldy.

Store the honey mushroom preparation for the winter in jars in a cool cellar or in the refrigerator.

Honey mushrooms marinated in Korean style

For a kilogram of mushrooms you need to prepare:

2 medium sized carrots.
3 cloves of garlic.
1 bell red pepper.

100 g vegetable oil.
50 g vinegar (9%).
Pepper, salt and sugar.

Cut the peeled and washed honey mushrooms into pieces (if the mushrooms are small, you can leave them as is). Boil for 20 minutes, drain and discard in a colander. Wash and cut the vegetables. Place them in a frying pan, pour oil over them and fry until golden brown. They should not be brought to full readiness; some elasticity should be left. The marinade is the simplest - boil water with salt, pepper and sugar, add vinegar and vegetable oil. After 3-5 minutes, the marinade can be removed from the stove. After it has cooled, the mushrooms and vegetables are placed in sterilized jars and filled with marinade. Close the jars and put them in the refrigerator. After a day, the mushrooms can be served.

Pickled honey mushrooms in 15 minutes. Quick and easy winter preparation

This is perhaps the simplest recipe for preparing honey mushrooms for the winter. Small mushrooms that have not yet dried out are suitable for this purpose. Then it will actually be pleasant to eat them.

The process of marinating mushrooms lasts 12 hours. Therefore, you can serve quick pickled mushrooms to the table after this time.

What you will need

Honey mushrooms;
salt - a large spoon;
vinegar 70% - large spoon;
bay leaf – 3 leaves;
black peppercorns – 6 pieces;
garlic - a pair of peeled cloves;
water - a liter for every kilogram of mushrooms.

Before you start cooking mushrooms according to this recipe, you must sort them out, remove grass, leaves and other debris. Make sure that all mushrooms are edible and there are no false mushrooms.

How to cook

Pour water into the pan. Transfer the honey mushrooms and cook for 15 minutes, stirring and being sure to skim off the foam.

Drain the water in which the forest products were boiled. Wash the mushrooms and pour exactly a liter of fresh water. Add all the ingredients that were given at the top of the recipe. After boiling, cook for another 15 minutes.

Place the prepared honey mushrooms in sterile jars. Pour brine from the pan, cover with nylon lids and place in the refrigerator.
Here the workpiece should spend 12 hours. After this, the preparation can be eaten. It turns out very tasty, fast, and most importantly – incredibly appetizing!

Winter harvesting of large meadow mushrooms

For pickling, you can take any large honey mushrooms. Preparing large honey mushrooms by salting is one of the best for home preservation. From these fruiting bodies you can make an excellent spicy salad, or serve them as an independent dish. Many housewives prefer to make similar preparations from meadow mushrooms, as they are famous for their nutritional and beneficial properties.

Honey mushrooms – 2 kg;
Salt – 150 g;
Cherry and currant leaves - 7 pcs.;
Black peppercorns – 10 pcs.;
Dill (umbrellas) – 5 pcs.

Boil the honey mushrooms for 20 minutes, rinse and drain well.
Place currant and cherry leaves, dill umbrellas and peppercorns on the bottom of an enamel pan.
Make a thin layer of salt and add the first row of boiled meadow mushrooms.
Sprinkle them with salt and put currant leaves, cherries and dill umbrellas on top.
Distribute honey mushrooms and spices until they run out.
Sprinkle the top layer with salt, add currant and cherry leaves.
Cover with gauze in several layers, turn the plate over on top and place the weight.
Place in a cool room for 3 months. However, after 10 days, salted meadow mushrooms will be ready for consumption

Freezing honey mushrooms for the winter

Honey mushrooms can be frozen in different ways. But it is best to use the recipe in which the mushrooms are pre-boiled. Although some mushroom lovers prefer to use simply washed mushrooms for freezing.

What you will need

Honey mushrooms – 1 kg;
water – 2 liters;
salt – 2 large spoons.

If you use pre-boiled mushrooms for freezing, then you won’t be able to cook them into a roast later. however, they are perfect for pampering yourself with delicious mushroom soup.

How to cook

Sort the mushrooms, remove all grass, leaves and other inclusions. Rinse under running water.

Place a pot of water on the stove. Wait until it boils and add all the mushrooms to boiling water. Cook the mushrooms covered until the water boils.

After boiling, remove the foam, and literally after 10 minutes, remove the mushrooms, place in a colander and rinse with running water.

Pour fresh water over the preparation, add salt and cook for at least 40 minutes. After this, remove, drain and place in portions into freezer bags.

Place in the freezer and use as needed.

Preparing mushrooms

Having harvested the honey mushrooms, you must immediately begin processing before they choke, break, stick together or become spoiled by worms.

Small mushrooms are considered ideal for home and industrial preservation, since whole mushrooms, while maintaining their natural appearance, look very attractive and appetizing

First of all, the mushrooms are separated by cutting off the lower fused part of the stems and sorted, discarding overripe, wormy, dried or broken ones. Immediately get rid of large plant debris - leaves and grass. For preparations for the winter, honey mushrooms do not need to be sorted, since they do not grow to too large a size, but in adult mushrooms it is recommended to separate the stems, cut them lengthwise (“noodles”), and the caps into 2-4 parts. Young small mushrooms are used entirely.

Cleaning each mushroom by hand is not about mushrooms! In order to remove the remaining soil and sand from them, soak them in water. Some mushroom pickers pour cold water over honey mushrooms for 2-3 hours, changing the water several times until it becomes clean. Others advise to speed up the process of cleaning mushrooms by taking hot water and adding salt to it. This is done as follows:

When soaking and washing, the mushrooms are further examined, removing the remaining waste, and then placed in portions in a colander and left for a while to allow excess water to drain.

Mushroom caviar from honey mushrooms through a meat grinder

This delicious preparation of honey mushrooms for the winter will appeal to all those who love to try something new and interesting to taste. Preparing a mushroom game is simple and quick. And the taste is divine!

What you will need

Honey mushrooms – 1 kg;
onion – 2 pcs;
carrots – 2 pcs;
salt – 3 large spoons;
pepper – 1 teaspoon;
sunflower oil.

Before you start preparing the caviar, you need to sort out the mushrooms, place them in a saucepan, add water and boil for 40 minutes. Making mushroom caviar without first boiling the main product is prohibited.

How to cook

Pour the mushrooms, which have been boiled in water for 40 minutes, into a colander, cover with cold water and rinse well. Then leave the water to drain.

Peel the carrots and onions, cut into cubes or otherwise and transfer to a frying pan for frying.

Mix the fried vegetables with mushrooms and pass everything through a meat grinder.
The finished caviar should be transferred to a frying pan, add all the spices and fry for 30 minutes in sunflower oil.

Transfer the finished product into jars and compact gently. Cover with lids and place in the oven for 40 minutes at 110 degrees.
Afterwards, seal the jar, let cool and store in a cool place.

Harvesting honey mushrooms for the winter can be very different. But I really like these five options. And as soon as these mushrooms appear, I make sure to prepare delicious and simple dishes from them.

Preliminary processing

Honey mushrooms grow in open places and not alone, but in friendly families, so mushroom pickers collect their harvest without much searching.

Fresh mushrooms brought from the forest must be processed immediately, before they cake. Honey mushrooms are cleaned of plant debris and disassembled, cutting off the lower part of the legs. To wash away any remaining dirt and prevent the flesh from darkening in the air, the mushrooms are immediately soaked in water . Use both cold and hot water. Many people advise adding salt and citric acid to it (1 teaspoon of salt and 2 g of acid per 1 liter of water). During the soaking process, the mushrooms are sorted and sorted , discarding all spoiled (overripe, wormy, etc.) specimens. Small mushrooms for harvesting are left whole, and large ones are cut into pieces. Honey mushrooms do not require long soaking, as they do not contain bitterness or caustic substances. It is enough to wash them thoroughly and rinse under running water.

Well-washed mushrooms are placed in a colander or on a sieve, allowing the water to drain. Then they must be blanched or boiled in salt water . The main methods of preparing honey mushrooms for the winter are salting and pickling . The main difference between them is the use of acidic preservatives (vinegar and/or citric acid) that are added to marinades.

Pickling is convenient because it allows you to prepare mushrooms quickly enough and then store them at home (in a cool, dark place). When preserving honey mushrooms in hermetically sealed jars, it is necessary to comply with all heat treatment requirements and the proportions of products specified in the recipes. When food is boiled, living bacteria die within 5 minutes, and accumulated toxins are destroyed within 20 minutes. Spores can only be removed by sterilization at a temperature of at least 120 ℃.

Botulism bacteria do not like environments with a pH above 4.6. The problem is that most people don’t like such products either. Table vinegar (9%) has a pH of about 3-3.5, when you mix vinegar with water, this figure increases (the more water, the higher the pH). To prepare a marinade with a pH of at least 4.5, you need to dissolve table vinegar 2-2.5 times. The result will be very sour in taste. That is, you will have protection against botulism, but few people will be able to eat it.

That is why mushrooms intended for harvesting with sealing require such thorough cleaning , repeated washing and boiling. This is the only way to get rid of particles of soil in which botulism bacteria live.

Some housewives generally prefer to make only “open” preparations from mushrooms. It is especially difficult to wash the legs of honey mushrooms from the ground, since they grow in a “bunch” (many mushrooms from one root). Experienced mushroom pickers often collect only caps with the upper part of the stems (1-2 cm). Sometimes only the caps of honey mushrooms are preserved, and the legs are dried and then crushed into powder (both tasty and safe).

Here are some of the most popular and simple recipes on how to properly pickle honey mushrooms with step-by-step cooking technology.

Useful tips

When going for honey mushrooms, you need to choose a mixed forest, where there is a lot of windfall and fallen trees. Honey mushrooms often grow in clearing areas and clearings.

The main rule of a mushroom picker: when you encounter a suspicious mushroom, it is better to avoid it.

The honey mushroom collection season is extended. Once in the forest after a frost, you should not collect overgrowths caught in the frost. At home they will turn into mush.

Soaking in salt water will help:

get rid of worms;
remove the bitter taste;
free the cap plates from the sand.

When you need to quickly clear a large amount of honey mushrooms, this method will speed up processing.

Drying and freezing mushrooms

In addition to preparations, mushrooms can be dried or frozen. In the future, such preparations will come in handy when preparing aromatic mushroom soup. The mushrooms are washed, dried, and the stem is trimmed. For drying, you can use an oven or electric dryer.

Honey mushrooms are dried at a temperature of 70 degrees for 3-4 hours. The process must be constantly monitored to prevent burning. Transfer the dried mushrooms to a clean, dry container and store at room temperature.

Boiled honey mushrooms are used for freezing. They can be cut or frozen whole. The temperature in the freezer should be 18-24 degrees. Place the mushrooms in a container or bag and distribute evenly around the entire perimeter. Leave for several hours. Such preparations are convenient to use during the cooking process and save time.

Note! Honey mushrooms are very tasty forest mushrooms with a rich natural composition. You can cook a huge variety of dishes with them. Each housewife will find her own cooking option that suits her taste. Preparing honey mushrooms does not take much time, but it comes in handy for dinner or lunch.

Rules and recommendations for the conservation of honey mushrooms

You can collect mushrooms yourself. To do this, you need to be able to distinguish them from false and poisonous species. Mushrooms must be without holes on the cut and without worms. In the autumn season, honey mushrooms are sold in large quantities on the market.

You should also pay attention to the presence of wormy fungi; if there are any, then you do not need to buy them. It is better to buy small, neat mushrooms; they are perfect for preparations, will be tasty and look great on the table.

After the honey mushrooms are at home, they need to be pre-treated. First, the mushrooms are thoroughly washed under water and cleaned of forest twigs, debris, and dirt. Mushrooms must be cooked in a large saucepan for 40-50 minutes. This helps remove pathogenic microflora from them. When cooked, honey mushrooms are reduced in quantity by half.

Let's celebrate! Vinegar, citric or malic acid, and vinegar essence are used as preservatives in the preparations. With them, the mushrooms will stand and be stored longer. Storage is carried out in a cool, dark place, or in the refrigerator. Shelf life – up to one year.

How to prepare jars?

It is better to take a small container for pickles: a half-liter or liter jar will be enough. It will not take up space in the refrigerator and will not stagnate for a long time. Jars for preparations are pre-sterilized.

You can do this in several ways:

Boiling in a saucepan. Pour water into a large saucepan and place the container for the preparation with the neck down. Turn on the heat and boil for half an hour, then wipe the jars dry with a clean towel and pack the product.
Calcination in the oven. Place the jars on a wire rack, neck down, and heat in the oven at a temperature of up to 100 degrees for 10 minutes. The most common method of sterilization.
Microwave heating. Pour 3-4 centimeters of water into the container and place in a microwave oven at a power of up to 800 W for 2-3 minutes. The water will boil, and the cans will be disinfected by the steam released.

Let's celebrate! Before you start cooking, you need to prepare all the utensils involved, clean them with baking soda and dry them. It is better to take tin lids for workpieces; they are more durable and airtight than plastic ones.

Preparation of overgrown hemp mushrooms without vinegar

For this preparation, overgrown fruiting bodies are taken from honey mushrooms. Autumn mushrooms, growing in large colonies on stumps, are especially in demand. It is the preparation of hemp mushrooms that will delight you with its amazing taste and unforgettable aroma.

Honey mushrooms – 3 kg;
Vegetable oil – 200 ml;
Butter – 100 g;
Soy sauce – 30 ml;
Zucchini (small) – 1 pc.;
Red bell pepper – 5 pcs.;
Onions – 8 pcs.;
Salt;
Sugar – 3 tsp;
Ground white pepper – 1 tsp.

In this version, honey mushroom preparation is made without vinegar.

Boil the honey mushrooms for 20 minutes, place in a colander to drain.
The pepper is cleared of seeds, cut into strips, the zucchini is peeled and cut into thin rings.
Peel the onion and cut into cubes.
Place the honey mushrooms in a frying pan with vegetable oil, fry for 15 minutes and set aside.
In another frying pan, melt the butter, add the onion and fry until soft.
Pour in 1 tbsp. water and add pepper, simmer for 7 minutes.
Add zucchini to peppers and simmer for 5 minutes.
Zucchini and pepper are added to honey mushrooms, mixed and seasoned with soy sauce, pepper, salt and sugar.
Simmer for 15 minutes over low heat, place in jars and cover with lids.

Honey mushrooms fried with meat. Pork with honey mushrooms and sour cream in a frying pan

Fried pork with honey mushrooms in a frying pan is a classic dish, and also a good option for a romantic dinner or a meal with the whole family. If you follow the step-by-step preparation steps, you can pleasantly surprise your guests with the taste of the food.

Pork (tenderloin) – 700 g;
Honey mushrooms – 400 g;
Lard – 100 g;
Sour cream – 300 g;
Tomatoes – 3 pcs.;
Onion – 2 pcs.;
Vegetable oil;
Salt and pepper - to taste.

Pour 4 tbsp into the pan. l. vegetable oil and heat it up, cut the lard into small cubes, put it in oil and fry for 7 minutes.

Wash the pork in water, dry it with a paper towel and cut it into medium-sized cubes.

Beat a little with a kitchen hammer, place in a frying pan with lard and fry over high heat until tender, stirring frequently with a wooden spatula.

When frying pork, do not cover the pan so that the meat does not stew.

Fry the meat until golden brown and put everything with a slotted spoon into a separate plate without meat.

Boil the honey mushrooms in salted water and let all the liquid drain through a colander.

Peel the onion, rinse under the tap and cut into cubes.

Combine the mushrooms and onions in the pan where the pork was fried. Fry until cooked over medium heat, stirring.

Wash the tomatoes, cut into cubes and add to the mushrooms, let simmer together for 15 minutes.

Add salt to the mixture, pepper to taste, mix and fry for 10-15 minutes.

Add the fried pork and lard to the vegetables, mix and add sour cream.

Cover the pan with a lid, set the heat to low and simmer everything together for 10 minutes.

Turn off the stove, let it stand for 5-8 minutes under the lid, and then put it on plates.

We will serve fried pork with honey mushrooms hot along with white rice or boiled potatoes. Your guests will appreciate your dish, you’ll see!

What do old honey mushrooms look like?

Autumn honey mushrooms are agaric mushrooms that grow in coniferous and deciduous forests. They are found in large quantities; you can get a whole basket from one stump. They got their name due to the arrangement of rings around the remains of trees. In one place you can find both young individuals and overgrown honey mushrooms.

To learn to recognize overgrown autumn mushrooms, you need to know the appearance of young mushrooms. The cap of the young mushroom body is hemispherical, 2-7 mm in diameter, pink, beige or brown. The top of the cap is covered with scales of a darker tone. The plates are whitish in color, the flesh is white, tender and elastic. The stem is long, thin, 10-15 cm long. They are distinguished from false ones by the presence of a skirt on the stem of young fruiting bodies.

With age, the cap of the overgrown fruit straightens and takes on the shape of an umbrella, rounded at the edges. The scales disappear and the color of the cap darkens. It becomes smooth and loses its moist oiliness. The legs become longer, the characteristic skirt is barely noticeable or disappears. The pulp of the overgrowth turns brown and becomes tougher and more fibrous. The aroma weakens. The photo shows that overgrown honey mushrooms differ significantly from young ones.

In overgrown mushrooms, spores often leave their container and land on the caps of neighboring mushrooms.