How to prepare pickled honey mushrooms for the winter: recipes from Eat at Home

Anyone who has ever been in the forest in September or October has probably seen neat miniature mushrooms growing in entire colonies on old stumps and tree trunks. This is honey mushrooms. Tasty and healthy, they are highly valued by both professional chefs and ordinary housewives. The best way to preserve honey mushrooms until winter is to pickle them. In this form, the mushrooms will be preserved until the next season. Marinated honey mushrooms can be put in a salad, fried with potatoes or cabbage, placed on crusty bread along with pate, used as a decoration for appetizers - almost any dish with the addition of these mushrooms will acquire new flavor notes. And so that you always have pickled mushrooms at hand, we suggest choosing your favorite recipe from our selection. We recommend using table salt in all preparations; its crystals easily dissolve in liquid and do not contain foreign impurities. Rock salt will also work.

Express pickling of honey mushrooms

If you are lucky enough to find small-sized young honey mushrooms in the forest, that’s good, because you won’t have to pickle them for a long time. All you need to do is spend a little time at the stove and then let it sit for 12 hours to make a delicious and simple snack. Mushrooms prepared in this quick way can be served immediately or stored in the refrigerator for several months. And don’t forget to prepare the jars in advance - they must be sterilized.

Ingredients:

honey mushrooms - 1 kg
vinegar essence 70% – 10 ml
garlic - 3 small cloves
black pepper - 5 peas
table salt - 1 tbsp. l.
water for marinade - 1 l
bay leaf - 2-3 leaves
water for boiling mushrooms - 1 l

Cooking method:

Carefully clean freshly collected honey mushrooms from dirt. If the mushrooms have long stems, it is better to shorten them a little with a knife. Many people prefer not to use legs at all.
Pour cooking water into a clean saucepan and bring to a boil. Place the prepared mushrooms in it and cook for 17–20 minutes. Remove the resulting foam with a spoon. Then drain the honey mushrooms in a colander and pour the darkened broth into the sink - it will not be useful.
Pour water into the empty pan again, but this time for the marinade. Wait until it boils. Add finely chopped garlic, pepper, salt, essence, bay leaves. Stir and wait until it comes to a low boil.
Place mushrooms in boiling marinade. Cook them on high heat for 15 minutes. Place the workpiece in dry jars, sterilized in advance in the oven or over steam. Close the container tightly with nylon or screw caps.
Cool the honey mushrooms at room temperature, then put them in the refrigerator for 11–12 hours, after this time the appetizer will be ready.

Doubles again

False honey mushrooms: 1-Brick-red 2-Grey-plate

There are mushrooms that look very similar to honey mushrooms. They are called false mushrooms. They also grow in large families and cover old stumps or snags.

There are several varieties:

Summer false honey fungus (brick red).
Watery.
Sulfur yellow.

Seroplate.
Candoll's false foam.
Autumn, with a bright yellow cap and stem.

False honey mushrooms are distinguished from real ones by the color of the plates under the cap. If they are light, cream-colored, then the mushroom is real. In false species, the plates range from sulfur-yellow to dark, almost black. They taste bitter. Another difference is that under the cap there is no ring encircling the stem.

There are varieties of false mushrooms that are classified as conditionally edible. If you cook them for a long time, draining and changing the water, you can eat them. However, one cannot expect complete harmlessness from them.

Recipe for making spicy honey mushrooms with cinnamon for the winter

Different types of peppers, allspice, spicy bay leaves, hot garlic - all these are classic, time-tested seasonings for any pickled mushrooms. Aromatic additives significantly enrich the taste of any mushroom snack. But if you want something new, try marinating honey mushrooms with the addition of cinnamon. Thanks to this spice, the dish will acquire bright flavors and a pleasant autumn aroma. Regular ground cinnamon is suitable for preparation, and if you prefer a cinnamon stick, you can use that too.

Ingredients:

honey mushrooms - 700–750 g
ground cinnamon (or cinnamon stick) - 4–5 g
vinegar essence 70% - 2 tsp.
cloves - 4 buds
table salt - 20 g
sugar - 20 g
water for marinade - 1 l
bay leaf - to taste
water for cooking - 1 l
allspice - 5 peas

Cooking method:

Place fresh, well-washed mushrooms, cleared of forest debris and sand, into a saucepan, fill with cooking water, and place on the stove. Wait until it boils. Cook for about a quarter of an hour. Skim off any foam that forms.
Place the boiled honey mushrooms in a colander and drain the used water. Pour clean water instead for marinade. At the same stage, add sugar, salt, cinnamon stick or ground cinnamon and other specified spices. Stir.
Place mushrooms into boiling marinade. Wait for it to boil again and cook over low heat for 6-7 minutes. A couple of minutes before turning off the stove, pour vinegar into the honey mushrooms. Preserve as usual.

The storage conditions for honey mushrooms with cinnamon are no different from others: it should be a cool place where direct sunlight does not penetrate.

Some subtleties and tips

Before you start preparing honey mushrooms, it is useful to familiarize yourself with some subtleties:

If honey mushrooms are not purchased by weight, it is useful to know that 1 kg of mushrooms is 3 full three-liter jars. When cooked, they will significantly decrease in volume and occupy only one liter jar.
You can successfully marinate not only fresh, but also frozen honey mushrooms. There is no need to defrost them before cooking.
Ready (boiled) mushrooms settle to the bottom of the pan, while raw ones float on the surface.

When cooking for the first time, it is better to drain the broth after 10 minutes and finish cooking in another water. This will help you get rid of toxins more effectively.
Be sure to drain the foam during cooking. This must be done several times, since it contains all the harmful substances.
It is better to make the marinade using mushroom broth rather than water. However, if the water was not drained during the first cooking, the broth will have to be thrown away.

Pickling honey mushrooms is a simple process that does not require serious culinary preparation. It is only important to follow the recommendations and take care of safety - change the water during the first cooking, do not make the marinade too sour or salty. Some experienced people advise trying it during preparation - the right marinade should taste good.

Since the marinating recipes are similar, you can add certain spices and herbs. However, if the additive is too exotic, it is better to experiment with a small portion of honey mushrooms so as not to accidentally spoil all the preparations.

Honey mushrooms marinated with onions

Onions are a versatile vegetable. It is added to almost all soups and many salads, side dishes, and main courses. When cooked, it is combined with fish, cereals, meat, various vegetables and, of course, mushrooms. Some housewives prefer to chop fresh onions into salted and pickled mushrooms just before serving. We suggest marinating the onions along with honey mushrooms. The result is a delicious onion and mushroom assortment that can be served with boiled potatoes. This classic combination has long won the hearts of all lovers of Russian cuisine.

Ingredients:

honey mushrooms - 500–600 g
citric acid - ¼ tsp.
allspice - 3 peas
onions - 1–1.5 pcs.
freshly ground black pepper - to taste
water for marinade - 500–550 ml
garlic - 2 cloves
water for cooking - 600 ml
bay leaves - to taste
vinegar essence 70% - 1 tsp.
table salt - 8–10 g

Cooking method:

Sort out fresh honey mushrooms and rinse lightly. Place them in a deep container. Pour cool water mixed with citric acid here. There should be a lot of it to completely cover the mushrooms. Leave for 20 minutes.
Drain the used water, and after soaking the honey mushrooms, rinse them thoroughly under running water again. Pour the cooking water into the pan, salt it a little, and bring to a boil. Carefully place the mushrooms in the pan and cook for 5 minutes.
Drain the honey mushrooms in a colander, then start preparing the onion marinade. Pour drinking water into a clean saucepan, add the remaining salt, finely chopped garlic, whole bay leaves, and both types of peppers.
Cut a large, peeled onion head (or 1.5 medium-sized heads) into random pieces and also add to the marinade. Bring everything to a boil, cook for 5-7 minutes. At the end of cooking, add vinegar essence. You can use any onion: white onions, sophisticated shallots or spectacular red ones.
Fill two-thirds of the sterilized jars with mushrooms and pour in the aromatic onion marinade. Close the workpiece with screw caps.

A simple recipe for making pickled mushrooms at home

Based on the first recipe, we will make another one, but we will add garlic and add vinegar during boiling. Try making a couple jars of this recipe and compare the tastes.

Ingredients:

Honey mushrooms – 1 kg.
Water – 1 liter
Bay leaf – 3 pcs.
Allspice peas – 4 pcs.
Black peppercorns – 4 pcs.
Cloves – 4 pcs.
Garlic – 1 clove
Sugar – 2 tbsp.
Salt – 2 tbsp.
Vinegar – 1 tbsp.

To prepare the honey mushrooms, we sort them out and wash them under running water. Place in a saucepan and fill with cold water. As in the first recipe, boil for 10-12 minutes in order to get rid of worms and toxins that may be in the mushrooms.

After the time has passed, drain the mushrooms in a colander and rinse with water. We send them back to the pan and fill them again with a liter of water. Bring to a boil. Add all the spices including vinegar, salt and sugar. Stir and cook for 15 minutes over medium heat.

After 15 minutes, turn off the heat and put the mushrooms into jars. Fill the jars with mushrooms to about 4/5 of the volume, fill the rest with marinade from the pan.

Mushrooms are not ready immediately. Let them sit for at least a day and you can serve.

Here is such a simple recipe. Bon appetit!

Honey mushrooms marinated for the winter with the addition of mustard seeds

Another spicy addition that we recommend using when pickling honey mushrooms is mustard seeds. Thanks to them, the mushroom appetizer will turn out to be very aromatic and interesting in taste. We recommend adding dried dill umbrellas to the preparation. They will create a bright and tasty tandem with mustard.

Ingredients:

honey mushrooms - 1.5 kg
black pepper - 6 peas
sugar - 2 tbsp. l.
mustard seeds - 15–20 g
water for cooking - 1.5 l
dill umbrellas - 2 pcs.
water for marinade - 1 l
bay leaf - to taste
table vinegar 9% - 45–50 ml
table salt - 2 tbsp. l.

Cooking method:

Prepare honey mushrooms for pickling, then pour boiling water over them from a kettle.
Pour the water intended for cooking into the pan. Place one tablespoon of salt and mushrooms in it. Wait for it to boil, then set the heat to low and cook the honey mushrooms for 30 minutes. Remove the foam with a clean spoon.
Turn off the heat. Without draining anything from the pan, put in it one umbrella of dill, 2 or 3 peppercorns, the specified number of mustard seeds and a couple of bay leaves. Leave the workpiece for 12 hours.
The next day, drain all excess liquid from the pan, rinse the mushrooms lightly and immediately place them in jars. At this stage, you can add a little more mustard seeds to the honey mushrooms. Prepare the marinade: boil 1 liter of drinking water, add sugar and one large spoon of salt. Boil for 5 minutes and add vinegar.
Pour the resulting hot marinade over the honey mushrooms and preserve them. Store the snack indoors out of direct sunlight.

Honey mushrooms marinated in hot vinegar marinade

A recipe with an unusual marinade, which includes currant leaves, as well as garlic and dill seeds.

Ingredients:

Honey mushrooms are arbitrary.

For marinade per 1 liter:

Water - 1 l.
Rock salt for preparations - 1.5 tbsp. l.
Sugar - 1 tbsp. l.
Black peppercorns - 9 pcs.
Allspice peas - 3 pcs.
Garlic - 3 cloves.
Currant leaf - 3 pcs.
Dill seeds - 1/2 tsp.
Vinegar 9% - 1 tbsp. l.

Sort the mushrooms, peel and rinse well in several waters. You can even soak it for an hour to remove all dirt.

Boil in a saucepan for 10 minutes, then drain the water completely and drain the mushrooms in a colander.

Let's prepare the marinade. To do this, pour fresh water, season it with salt, sugar, peppercorns, add currant leaves and some dill seeds.

Place the mushrooms in the incredibly aromatic brine and cook for another 20 minutes.

5 minutes before the end of cooking, add sliced garlic into the brine, and 1 minute before the end, pour in vinegar.

Distribute the finished honey mushrooms, along with the marinade and all the contents of the pan, into a sterile container.

Let's roll up. Turn it over and cover it warmly, and the next day you can put it away for storage, making sure that the workpiece is airtight.

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.

Honey mushrooms marinated without vinegar with citric acid

Due to digestive sensitivity or heartburn, some people avoid drinking vinegar. Therefore, this mushroom recipe should be in your culinary arsenal. Don’t worry, the absence of such an ingredient as vinegar will not negatively affect the taste of pickled honey mushrooms. A worthy replacement would be citric acid or lemon juice, and the abundance of spices will only emphasize the unique taste of honey mushrooms. For this recipe you will need:

2 kg of mushrooms (honey mushrooms);
1 level teaspoon of citric acid (can be replaced with 1 tablespoon of lemon juice);
5-6 laurel leaves;
2 tbsp. spoons of granulated sugar;
1.5 tbsp. spoons of salt;
cloves (about 7-8 pcs);
6 black peppercorns.

To make the appetizer more piquant, add another onion, diced or half rings, or chopped garlic.

The process of preparing the product consists of purification. To do this, rinse the honey mushrooms 2-3 times, first discarding the rotten ones. If a small area of the mushroom is damaged, you can carefully cut it off with a knife and use the rest. After washing, it would be a good idea to also soak the product in salted water for 15-20 minutes.

Now you can start cooking. The honey mushrooms should boil for approximately the same amount of time as they were soaked: that is, about 15 minutes. After that, transfer them to a sieve and let dry. Dissolve the dry ingredients in a liter of water. Place the mushrooms in the brine and start cooking. This process lasts 30 minutes, but it is better not to leave the stove during this time. Keep an eye on the fire - it should be small, and remove the resulting foam.

Another important point - do not cover the pan with a lid for the entire half hour. This will help keep the temperature low and the mushrooms will not boil over. Distribute the finished product into sterilized jars, close the lids and place in the cold. According to this recipe, the dish is ready to eat the next day.

How to pickle honey mushrooms for the winter in jars without sterilization

You can easily and quickly prepare fresh honey mushrooms for the winter without resorting to sterilization. This snack will have a relatively short shelf life. We recommend preparing mushrooms according to the following simple recipe. We also recommend adding a little dill - it will add a spicy note to the appetizer.

Ingredients:

honey mushrooms - 2 kg
fresh dill - to taste
vinegar essence 70% – 10 ml
water for cooking - 1.5 l
bay leaf - to taste
sugar - 20 g
cloves - to taste
table salt - 25 g
water for marinade - 1 l
black pepper - 3 peas

Cooking method:

Place freshly collected and cleaned honey mushrooms after the forest in one deep container, fill with an arbitrary amount of cool water. Soak the mushrooms in it for half an hour. After this, rinse them again.
Place the soaked mushrooms in a clean saucepan, add cooking water, bring to a boil, and cook until all the mushrooms sink to the bottom. Next, place the honey mushrooms in a colander and let all unnecessary liquid drain from them.
Pour water into the empty pan to prepare the marinade. Add spices, salt and sugar, add essence. If you don’t have it, you can use the usual 9% vinegar, but you will need 7 times more of it.
Bring the marinade to a boil, transfer the mushrooms from a colander into it. Cook them over medium heat for no more than 15–18 minutes. In the free time, chop fresh dill into small pieces (without stems) and also put it in the preparation.
Place the pickled mushrooms in clean and dry glass jars, first pour boiling water over them. Pour the marinade in which they were cooked on top. Close the workpiece with lids. Cool the jars with honey mushrooms at room temperature. These pickled mushrooms should be stored in the refrigerator.

Step-by-step recipe for pickling mushrooms in 15 minutes

But the next marinating option will suit everyone without exception. This is a classic of the genre. A method that all housewives use, including me. Because it is proven and successful.

Don't forget that you can add any spices and herbs to taste, making the appetizer even richer and more delicious.

Ingredients:

Mushrooms - 1 kg;
Water - 1 l;
Salt - 1.5 tbsp. spoons;
Vinegar 9% - 50 ml;
Peppercorns, cloves - to taste.

Cooking method:

1. Be sure to clean and thoroughly rinse the harvested crop. Next, place the mushrooms in boiling water and cook over the fire until the mushrooms sink to the bottom.

Beware of poisonous mushrooms! If you can’t tell for sure whether you actually cut the mushrooms, then it’s better to throw away these mushrooms. Health is more important!

2. Transfer the cooked mushrooms to a container (in clean, sterile jars).

You can add a little lemon juice or citric acid to the jars, then your mushrooms will not change color.

3. Now prepare a marinade based on mushroom broth. Just add salt and spices. And then boil the mixture over moderate heat for 15 minutes.

4. Next, pour vinegar into the boiling marinade. Pour it into jars filled with mushrooms.

5. Close the lids tightly enough to prevent air from getting inside.

6. Cool and store in the cellar or refrigerator.

Pickled meadow mushrooms

In addition to autumn mushrooms, which are the most popular representatives of their species, there are also meadow mushrooms. They are also relatively small in size, but their color is brighter - from bright orange to ocher. And they do not grow on stumps, but in meadow grass or at the edge of the forest, hence their name. In cooking, meadow mushrooms are valued no less than autumn mushrooms. They are delicious and easy to prepare. Preserving them for the winter is also easy. Let's find out how to properly pickle meadow mushrooms.

Ingredients:

honey mushrooms - 1 kg
black pepper - 3 peas
water for marinade - 650 ml
bay leaves - 2 pcs.
table vinegar 9% - 15–18 ml
peppercorns - 2 peas
water for cooking - 1 l
table salt - 20 g

Cooking method:

Sort the meadow mushrooms, clean them of dirt, and rinse them in cool water. Make sure all mushrooms are good, no blackening.
Bring the cooking water to a boil and add a little salt. Cook the mushrooms for the first time for no more than 17–20 minutes.
Drain the broth and pour the water intended for the marinade into the pan. Add spices and salt. Cook the honey mushrooms in the marinade over low heat for half an hour.
Don't forget about vinegar, but you need to add it a couple of minutes before turning off the stove. Place pickled meadow mushrooms in sterilized jars. Seal securely with metal or screw caps.

Store the workpiece in a place where the temperature remains cool all year round.

Varieties

Honey mushrooms: 1-Year 2-Winter 3-Autumn
About 34 species of honey mushrooms are known, of which 22 species are described in detail.

The most famous and guaranteed edible varieties include:

Summer. They are found mainly in old deciduous forests. Favorite places of growth are old rotten stumps, tree trunks, both living and fallen. grow in large, dense colonies. The cap is relatively small in size - up to 6 cm. In young mushrooms it is convex, in old ones it is flat with a large tubercle in the middle. If the mushroom family grows in damp conditions, the color of the cap becomes brown and slightly translucent. If dry, the mushrooms are honey-yellow in color with grooves along the edges of the cap. The leg is up to 7 cm long, smooth and dense. at the bottom of the leg there is a small ring, below which the color turns brown. Sometimes the skin of the mushrooms is covered with mucus. They bear fruit from mid-spring until November.
Winter . These are mushrooms with a yellow or brownish-orange cap. Its diameter ranges from 2 to 10 cm. The leg is dense, tubular. It reaches 7 cm in length. The color of the leg is brown, matte. Winter mushrooms grow on dead or damaged deciduous trees. Favorite habitats are coastal thickets, willow and poplar trunks. They love rotten driftwood. The fruiting period is from autumn to spring. It is also found under the snow. Grows in dense colonies.
Autumn . These mushrooms are parasites. Capable of growing on two hundred species of plants, including potatoes. Most often they live in damp old thickets of birch, aspen, alder or elm. If the temperature does not drop below +10°, they bear fruit from August to December. Autumn honey mushrooms are the largest. Their cap reaches 17 cm, and the leg - up to 10 cm. The color of the mushrooms can be greenish, but most often has a brown tint.

In addition, there are meadow mushrooms. They choose open spaces overgrown with grass. They look like summer varieties and bear fruit in the same period.

How to pickle honey mushrooms for the winter without vinegar

Vinegar is one of the most important ingredients in the kitchen. It has a wide range of applications. It is indispensable for preserving vegetables and mushrooms. It is largely thanks to vinegar that homemade preparations can be stored in jars for several years. This is an excellent preservative that prevents rapid spoilage of food, but at the same time it has a pronounced taste, which not everyone likes. Still, you can find a substitute for vinegar. Citric acid is best suited for these purposes. It will also prevent the mushrooms from spoiling quickly and give them interesting flavor notes. We recommend preparing pickled honey mushrooms with citric acid according to the following recipe.

Ingredients:

honey mushrooms - 2 kg
sugar - 2 tbsp. l.
water for cooking - 2 l
citric acid - 5–7 g
cloves - 3 buds
water for marinade - 1 l
bay leaf - to taste
table salt - 2 tbsp. l.
black pepper - 5 peas

Cooking method:

Clean the honey mushrooms thoroughly to remove any dirt. Pour cool water into a deep bowl - there should be a lot of it so that the mushrooms are completely covered. Add a couple of pinches of salt and add mushrooms. Soak them for 15 minutes.
Now pour a liter of clean water into the pan. After it boils, transfer the soaked honey mushrooms into it and cook them for 15 minutes.
The next step is to drain the broth and fill the pan with drinking water again. Add spices and citric acid with sugar.
Stirring to dissolve the dry ingredients, bring the marinade to a boil. Place the mushrooms in it and cook them for half an hour on low heat.
As soon as this process is completed, distribute the honey mushrooms along with the marinade into pre-sterilized jars. Close the lids and let cool. You can marinate mushrooms according to this recipe not only for the winter, but also immediately before the feast, since they will be ready within a day.

Pickled honey mushrooms - recipe with sterilization

Sugar free option! But you can add to taste if the recipe technology itself takes root.

If you feel more comfortable sealing products using sterilization, then you will really like it.

In my opinion, the recipe is relevant for a small amount of mushrooms.

Ingredients:

Honey mushrooms are small and medium - arbitrary.

For 1 liter of brine:

Salt - 1.5 tbsp. l.
Black peppercorns - 5-6 pcs.
Bay leaf - 2 pcs.
Dill umbrellas - 1 pc.
Cloves - 1-2 pcs.

To each jar at the end of sterilization:

Vinegar - 2 tsp. per 0.5 liter jar (4 tsp per 1 liter jar).

The process is quite simple. And this recipe has a slightly different system for adding vinegar. It is poured into each jar separately before rolling.

But let's take things in order. The honey mushrooms need to be sorted out, soaked in water for an hour, and then rinsed from dirt.

Boil in boiling water for 20 minutes, skimming off the foam. Then drain the first water and rinse the mushrooms using a colander.

Boil lightly salted brine in a liter of water with the addition of salt, peppercorns, bay leaves, cloves and dill umbrellas. Bring it to a boil and add honey mushrooms there.

Cook for another 10 minutes. After that, remove the bay leaves and umbrellas, and place the honey mushrooms in brine into jars.

We sterilize in boiling water, which should reach the jars “up to their shoulders.” Containers with a capacity of 0.5 liters - 10 minutes, 1 liter - 20 minutes.

At the end of sterilization, pour the required amount of vinegar into each jar. We produce hermetic sealing.

After this, the preservation is turned over and placed under cover until it cools completely. Then into the bins for storage.

Recipe for salad with ham and pickled mushrooms

Marinated honey mushrooms are equally suitable for dishes from holiday and everyday menus. And first of all, they are added to salads. Please your family with a delicious and satisfying salad using our recipe.

Ingredients:

ham – 150–200 g
mayonnaise - 50–60 g
green onions - 10 feathers
fresh dill - 3 sprigs
potatoes - 3 pcs.
chicken eggs - 3 pcs.
pickled honey mushrooms – 150–160 g
ground black pepper - 2 pinches
salt - to taste

Cooking method:

Boil potatoes and eggs. Then cool and peel. Cut into small neat cubes.
Cut the ham in the same way. Rinse fresh green onions and dill in warm running water and finely chop.
Place all ingredients in a salad bowl. Season with mayonnaise and stir. Season with salt and pepper.
The salad can be served on a shared platter or served in portions using a cooking ring. Before serving, garnish the salad with spicy pickled mushrooms and onions.

Regardless of which of the recipes we offer you make pickled honey mushrooms for the winter, they will turn out tasty, tender, and fragrant. When the mushroom season is in full swing, don’t miss the opportunity to collect honey mushrooms and prepare a wonderful snack from them for all occasions.

Flammulina, how to cook. Winter edible honey mushrooms: description of what mushrooms look like in the forest (with photo)

Latin name: Flammulina velutipes.

Genus: Flammulina.

Family: Ordinary, also included in the Negniuchkov family.

Synonyms: Agaricus velutipes, Collybia velutipes, Collybidium velutipes, Gymnopus velutipes, Myxocollybia velutipes.

Russian synonyms: flammulina velvety-footed, collibia velvety-footed, winter mushroom. In the West they are most often found under the Japanese name "enokitake".

Cap: rounded-convex, becomes flatter with age. The diameter is from 2 to 8 cm, but some large specimens can reach 10 and even 12 cm. The color of the cap varies from yellow or honey to orange-brown. In most cases, the edges of the cap have a lighter shade than the central zone. Mucous, smooth, with a slight drying it takes on a glossy appearance. Pay attention to the caps of edible winter mushrooms by looking at the photo.

Leg: cylindrical, tubular, dense, velvety, 3-8 cm high, up to 1 cm thick. The upper part has a lighter shade (yellow), and the lower part has a darker shade (brown or red).

Flesh: thin, hard at the bottom edge of the stem and softer at the cap. White or light yellow, with a faint pleasant smell and taste.

Laminae: sparse, slightly adherent to the stem, sometimes shortened. The color of the plates in young individuals ranges from cream to yellowish-white, darkening with age.

We invite you to look at a few more photos of the winter honey fungus in the forest:

As you can see, they have a brighter color than representatives of other types of edible honey mushrooms. Knowing what winter mushrooms look like in the photo, it will be much easier for you to find them in the forest.

Edibility: conditionally edible, belongs to category 4.

Drying mushrooms

A simple and quick way to prepare honey mushrooms for the winter is to dry them. Previously, mushrooms were most often dried strung on a thread or fishing line and hung in the sun, near the stove or over the stove. This method is still used today, but much less frequently. It is much more convenient to dry mushrooms in two other ways:

using an electric dryer;
in the oven.

An electric dryer is probably the most profitable option. It is specially designed for drying vegetables, fruits, mushrooms and other gifts of nature. However, not everyone has such convenient technology at home. Those who do not have one can also use an oven. The drying process using this method is gradual with a gradual increase in temperature:

Dried honey mushrooms

First, the prepared mushrooms are laid out on a metal mesh, wire rack, baking sheet, then placed in an oven preheated to 45-50 degrees for 4-4.5 hours, keeping the door ajar to allow air circulation. In this case, honey mushrooms are periodically turned over for uniform drying;
then the temperature in the oven is increased to approximately 80 degrees and the mushrooms are dried, also with the door ajar. At this stage, you need to make sure that the honey mushrooms do not burn, regularly turn them over and remove them when they are already dried.

Honey mushrooms for drying are selected that are strong and healthy. Small mushrooms can be dried whole, but for large specimens it is better to separate the cap from the stem and cut them into several parts.

Attention! Before drying, do not wash the mushrooms, but only clean off dirt from them if necessary or wipe with a damp cloth. To make them cleaner, you need to clean them of sand and debris immediately after they are picked from the forest, and put them in a basket with their caps down.

Basic salting methods

Honey mushrooms can be salted in different ways. The cold method is considered more traditional and useful, allowing maximum preservation of all vitamins and microelements in the valuable forest product. Although it takes quite a long time, without heat treatment, mushrooms in brine from their own juice are not only very tasty, their texture remains dense and elastic.

For salting, you need edible rock salt that is fairly coarsely ground; iodized salt is not suitable.

If you are interested in how to pickle honey mushrooms for the winter in jars, the hot method is better for this. This way the mushrooms will cook faster and will be more convenient to store.

In the old days, honey mushrooms were pickled in oak barrels, which gave additional flavor to the mushrooms. Now they use any capacious containers (except aluminum and galvanized)

Unlike mushrooms of the 1st - 2nd categories, honey mushrooms do not have such a pronounced taste and strong aroma, therefore, for any method of pickling, spices are used: bay leaf, dill, allspice and black pepper, garlic, cherry leaves, black currant, horseradish, oak and even cabbage. They help enrich and diversify flavors.