What to cook from fresh honey mushrooms for the winter and for dinner: step-by-step photo recipes for mushroom dishes

No less a delicious product for mushroom pickers than porcini mushroom, are honey mushrooms. But not every mushroom picker knows recipes for preparing honey mushrooms, since there are many types of these plants and each of them is prepared differently. When going to the forest or to the market to buy mushrooms, you should carefully study the rules on how to choose this product. There are several types of honey mushrooms: meadow, spring, summer, autumn, winter. All these mushrooms are edible; they can be boiled, fried, pickled and dried.

There is also inedible mushroom called false honey fungus, it is very similar to its beneficial counterparts, but which is dangerous to health. Usually this mushroom grows next to edible ones and tries very hard to be noticeable with its bright, rich color.

In order not to fall into false honey mushrooms, you should definitely know what mushrooms generally grow in a given area. Well, if honey mushrooms also grow, then you should remember the rules for collecting these mushrooms. These rules are simple and easy to remember:

Having collected the required amount of mushrooms, you should also know how to process them. Marinated honey mushrooms are very tasty. They can be added to various vegetable salads, or simply eaten with boiled or fried potatoes.

Marinating is one of the optimal preparations of mushrooms for the winter. For this recipe you need to prepare:

Preparing the pickled delicacy will take some time, since the collected mushrooms still need to be prepared for pickling. Washed and sorted, they need to be filled clean water and keep in it for about two hours. This procedure must be completed at least three times, changing the water every time.

After such preparation, let them cook for an hour and a half; periodically you need to remove the foam that will form on the surface. Place the cooked product in a colander and rinse.

At the same time, you need to prepare the marinade. For this purpose in cold water dissolve salt, sugar, add spices (everything except garlic), vinegar and bring to a boil. Two minutes before readiness, lower the garlic and pour in the boiled honey mushrooms. Boil.

Place the finished product along with the brine into the prepared container, seal it and store it. If you don’t like the presence of vinegar in your preparations, you can easily replace it with lemon juice. This will not only not make the taste of the product worse, but will even become tender.

You can prepare a variety of salads and soups from pickled mushrooms, it turns out very tasty fried potatoes with mushrooms.

Lenten dish

Simple Lenten dish You can literally prepare it in minutes for those who are fasting or want to diversify the menu.

To do this, cut the boiled potatoes into pieces, add pickled cucumbers, honey mushrooms, and onions. Season the salad with vegetable oil, if necessary, salt and pepper. Fast and delicious salad ready.

This soup can be prepared not only with pickled products, but also with frozen ones. The dish will turn out to be lean, since it will be cooked in water. So, you need to prepare for the dish:

You need to start cooking the soup with mushrooms. They should boil for about 10 minutes, then add chopped potatoes to them. While the food is cooking, you need to fry it. Fry the chopped onion until golden brown, add grated carrots and simmer for 5 minutes. When the potatoes are ready, add them to the broth stewed vegetables. Boil for 5-7 minutes.

At the end, add grated cheese, spices and remove from heat. Ready dish garnish with herbs before serving.

Delicious and aromatic dishes can be prepared with fresh honey mushrooms. This can be either a dish for lunch or dinner. Mushrooms go well with potatoes, meat, and pasta.

Boil the prepared mushrooms in salted water for 10 minutes, then rinse. Fry chopped garlic and hot pepper in a frying pan. Add boiled mushrooms and herbs to them. Simmer the mixture for 2-5 minutes. Boil the pasta. The dish should be formed as follows: mushroom mixture is laid out on boiled pasta and the whole thing is sprinkled with grated cheese. A tasty and aromatic dish is ready!

Honey mushrooms, like any other mushrooms, are an excellent source of vegetable protein. This product is low in calories, so it is loved by vegetarians and dieters who are losing weight. Before you start including this product in your menu, you need to know everything about it.

First of all, this product is rich in vitamins such as:

• B3, which has a beneficial effect on gastrointestinal tract, dilates blood vessels, improves brain function, normalizes blood pressure.
• Vitamin C is an antioxidant, improves immunity, restores strength, improves complexion, and removes toxins.
• Potassium, magnesium - these substances are responsible for the functioning of the heart, blood vessels, and thin the blood.
• The iron content is useful for those suffering from anemia and anemia.

Honey mushrooms are mushrooms that cannot be eaten raw; they must be boiled and washed. But even properly prepared mushrooms may be contraindicated for consumption. If you have health problems such as:

Those wishing to include a product such as honey mushrooms in their diet should know these basic points.

The rest can enjoy delicious products based on mushrooms, prepare them for the winter for salads or use them as independent snacks.

There are a great many culinary recipes using honey mushrooms. The most common recipes are those aimed at storing mushrooms. And this is understandable, because harvested can later be used in any dish. For storage, honey mushrooms are dried, salted and pickled - in all these preparations, mushrooms do not lose their taste, healthfulness, and the amount of protein they contain is no less than in animal meat.

If you plan to cook mushrooms in the near future, they need to be cleaned and filled cold salty water. If you don’t need to cook them today, you should put the mushrooms in the freezer. The fact is that peeled mushrooms are suitable for cooking for no more than 5 hours.

Before preparing dishes with honey mushrooms, you need to boil them for 10 minutes in salted water, it is advisable to throw an onion into the water. After this, the broth should be poured out. You should also take into account that after cooking, mushrooms can only be eaten within 20 hours. Therefore, you should calculate the number of mushrooms you prepare so as not to throw them away.

Salad of salted or pickled mushrooms

It is the easiest and fastest snack dish to prepare.

Ingredients:

Pickled or salted honey mushrooms (store-bought or homemade)
onions
vegetable oil

It is necessary to remove the mushrooms, rinse them under running cool water through a colander, and allow the liquid to drain.

Place mushrooms in enamel dishes, add onion cut into thin half rings (you can add young green onions instead of onion) and season with vegetable oil.

5 minutes - and the salad is ready! This appetizer is suitable for any table, be it a holiday or a regular home dinner.

How to choose mushrooms in the store. Watch the video!..

But there are many others variety of recipes, in which honey mushrooms are used.

Cabbage solyanka with honey mushrooms

How to cook cabbage solyanka with honey mushrooms:

To do this, you need to take the cabbage, cut it a little larger than for salad, and put it in a pan, then add a little salt to taste and knead it lightly with your hands.

Then you need to pour in a glass of water and oil. All this is placed on medium heat and simmered with constant stirring for 6-8 minutes.

If you need to make the cabbage sour, you can add tomato when stewing. At this time, carrots and onions are fried in oil until half cooked, after which they are added to the stewed cabbage and mixed.

Place mushrooms on a heated and oiled frying pan, add some salt, stir and cover with a lid.

After they have released enough juice, remove the lid and stir constantly until completely fried.

When the honey mushrooms are ready, they are added to the cabbage, mixed and another half a glass of water is added. Simmer until done over low heat for at least 15 minutes until the water boils away.

You can add greens to taste. The finished hodgepodge is laid out on plates and served hot.

Potato salad with honey mushrooms 1. Strain the mushrooms from the filling. Chop large mushrooms and use small ones whole. 2. Finely chop the onion, sauté with chopped garlic in butter. 3. Cut potatoes and cucumbers into slices. 4. Finely chop the eggs. 5. Mix the prepared ingredients...You will need: boiled potatoes 2 pcs., pickled honey mushrooms 200 g, boiled eggs 2 pcs., pickled cucumbers 2 pcs., onion 1/2 head, garlic 2 cloves, mayonnaise 1/2 cup

Salad with pickled mushrooms (4) 1. Cut the fish fillet into slices. 2. Cut potatoes, cucumber and eggs into slices. 3. Combine the prepared ingredients with mushrooms, salt and season with oil. 4. To serve, place the salad on a platter lined with radicchio lettuce leaves.You will need: smoked fish fillet - 200 g, pickled honey mushrooms - 150 g, boiled potatoes - 2 pcs., cucumber - 1 pc., boiled eggs - 2 pcs., olive oil- 2 tbsp. spoons, salt

Herring with pickled honey mushrooms Cut the herring fillet into thin slices. Place the fillet in the form of an ear or stretched out on a dish, place whole mushrooms, pickled onions around it, onion rings and slices of tomatoes on top, sprinkle with chopped green onions. Water the cm...You will need: vinegar 3% - 1 tbsp. spoon, olive oil - 1 tbsp. spoon, green onions - 1 bunch, onions - 1 pc., tomatoes - 2 pcs., pickled onion seedlings - 1/2 cup, pickled honey mushrooms - 300 g, herring fillet - 2 pcs., sugar - 1/2 tsp. . spoons, salt to taste

Spaghetti with honey mushrooms Cut the onion and ham into strips and fry in oil, heat the mushrooms in brine. Cook vermicelli according to package directions. After draining the water, salt and pepper the noodles, season with butter and grated cheese. Place vermicelli on a plate and top...You will need: ground black pepper - to taste, grated cheese - 4 tbsp. spoons, vegetable oil - 3 tbsp. spoons, butter - 100 g, salt - to taste, onion - 1 head, boiled ham - 80 g, pickled honey mushrooms - 320 g, spaghetti - 400 g

Salad with pickled honey mushrooms Boil the cauliflower and chicken breast in lightly salted water, cool, and tear the chicken into fibers. Place a leaf of lettuce on a plate, take turns picking out cauliflower, chicken, bell pepper cut into strips, and pickled honey mushrooms. Drizzle sauce on top:...You will need: For 1 serving: pickled honey mushrooms 3 tbsp. spoons, cauliflower 4-5 inflorescences, 1/2 bell pepper, chicken breast 1/3-1/4, sour cream 1 tbsp, mayonnaise 0.5 tbsp, Dijon mustard on the tip of a knife, lettuce for decoration.

Jellied with ham and honey mushrooms. Cut the ham into 5mm slices, grate the carrots on a Korean carrot grater, simmer for 1 minute. large quantities water for 1 minute in the microwave, cool. Drain the marinade from the pickled mushrooms and rinse. Prepare the broth: I made it from bouillon cubes (2 pieces -...You will need: Ham - 150g, pickled honey mushrooms -300g, green peas– 100g, carrot – 1 piece, broth (beef + mushroom, 1:2) – 1.5l, gelatin – 50g, parsley, dill.,

Salad with tongue We cut the tongue into strips. Potatoes - cubes, but not small ones, 1.5 x 1.5 cm somewhere. Salt and pepper. Sweet pepper cut into strips. Cut the fresh cucumber into 1.5 x 1.5 cm cubes, just like potatoes. Cut the onion. The next step is pickled honey mushrooms. Pour in fresh...You will need: Beef tongue (pre-boil for 2-4 hours, immediately put in cold water and remove the skin) - 300 - 500 g, Potatoes (boil in their skins or peel, cut into cubes and boil, adding salt to the water) - 2-3 pcs. , Yellow sweet pepper (you can take any color...

Salad with pickled honey mushrooms “On duty” Boil a potato or two in their jackets, cut them into small cubes, add chopped onions, pickled and fresh cucumbers, finely chopped herbs and a clove of garlic. Everything was mixed with pickled mushrooms and seasoned with aromatic rustic sunflower oil...You will need: Pickled or salted mushrooms, in my case honey mushrooms, red onion, boiled potatoes, pickled cucumber, fresh cucumber, dill, onion, salt, pepper, garlic, country sunflower oil.

Honey mushrooms pickled Soak the mushrooms in cold water overnight, then rinse them, add water again and bring to a boil, drain the water, rinse the mushrooms and add again cold water As soon as it boils, remove the foam and cook, stirring for ~2 hours. Then drain the water and add the marinade. Cooking...You will need: honey mushrooms, salt, sugar, vinegar 9%, bay leaf, black pepper, ground, allspice, peas, cloves

Lenten cabbage rolls (with buckwheat, honey mushrooms, vegetables) Cut cabbage forks into leaves. Scald the cabbage leaves and cut off the thick veins. Boil the buckwheat, chop the carrots, finely chop the onion, chop the tomatoes, cut the pepper into strips. Pickled mushrooms do not require additional processing, the same goes for salted mushrooms...You will need: forks of cabbage, 200 g of buckwheat, 200 g of carrots, 2 onions, vegetable oil, 200 g of tomatoes or 2-3 tbsp. spoons of tomato paste, mushrooms (can be pickled, salted, dried or raw), salt, ground black pepper, 1/2 sweet pod bell pepper, s, ...

September is the time to collect autumn honey mushrooms. These are wonderful mushrooms! They grow in groups, so if you “attack” a honey mushroom clearing, you definitely won’t leave the forest with an empty basket. And they cook quickly - these mushrooms do not need to be soaked, cooked for a long time or processed in any special way.

the site presents to your attention 7 simple recipes with forest autumn honey mushrooms.

Soup with honey mushrooms

Ingredients (for 4 servings):

• Honey mushrooms (fresh) – 500 g,
• Sour cream – 100 g,
• Butter – 30 g,
• Cheese (hard) – 100 g,
• Salt, pepper - to taste.

Preparation:

Boil honey mushrooms in salted water for 20 minutes. Place in a colander and let the liquid drain. You can put it under pressure to remove excess moisture. Meanwhile, cut the onion into thin half rings and fry it on butter until golden brown. Finely chop the honey mushrooms, add to the onion and fry for 5 minutes over high heat, stirring constantly.

Add sour cream to the mushrooms, season with salt and pepper, stir, cover and simmer over low heat for another 5 minutes. Grind the cheese on a fine grater. Place honey mushrooms in julienne dishes (or cocotte makers), sprinkle cheese on top and bake in an oven preheated to 180 degrees until golden brown.

If you don’t have a julienne dish, then before sprinkling the mushrooms with cheese, simply transfer them from the frying pan into a beautiful heat-resistant form, and then serve in it.

Recipe option: During frying, you can add a teaspoon of dried marjoram along with sour cream, after grinding it in your hands to a powder state. In addition, if you want to get not an appetizer, but an independent dish, then supplement the mushrooms with boiled chicken, disassembled into fibers (you will need 300-400 grams of poultry mass). Put it down chicken fillet after adding sour cream and spices to the honey mushrooms. Do not increase the cooking time. It is better not to transfer such julienne into cocotte makers, but bake it and serve it in a mold.

Scrambled eggs with honey mushrooms

7 simple recipes with honey mushrooms

Fried egg with mushrooms is a hearty and tasty breakfast, and if you cook honey mushrooms in advance, you will need very little time to prepare.

Ingredients (for 2 servings):

• Honey mushrooms (boiled) – 100 g,
• Eggs (large) – 4 pcs.,
• Butter – 1 teaspoon,
• Green onions - 4 feathers,
• Dill – 2-3 sprigs,
• Salt, pepper - to taste.

Preparation:

Heat the butter in a frying pan, add honey mushrooms there, fry until semi-crispy. Set the pan aside and let cool slightly. During this time, chop the dill and green onions. Return the mushrooms to the heat, carefully break the eggs into them so that you get a fried egg, add salt and pepper to taste. After 1 minute, sprinkle the scrambled eggs with herbs and bring to readiness.

Recipe option: If desired, you can add grated cheese to the mushrooms. In this case, first add the cheese, mix, and only then add the eggs and herbs.

Puree with honey mushrooms

Honey mushroom puree can be served as a separate dish or as a side dish for chicken or turkey. It is better not to eat it with meat, as this combination is difficult to digest.

7 simple recipes with honey mushrooms

Ingredients (for 4 servings):

• Potatoes (medium) – 8-10 pcs.,
• Onions (large) – 2 pcs.,
• Honey mushrooms (boiled) – 300-400 g,
• Milk – 200 ml,
• Butter – 50 g,
• Salt, pepper - to taste.

Preparation:

Peel the potatoes, cut them into halves and cook in salted water until tender. Cut the onion into small cubes, fry in 1 teaspoon of butter until golden brown, add chopped honey mushrooms, fry until semi-crispy. Crush the potatoes, season with boiled milk and butter, add mushrooms and onions to the puree, season with salt and pepper.

If you like the combination of honey mushrooms and dill, then add a bunch of chopped herbs to the finished puree.

Recipe options: If you are fasting or just want to make a dish less calorie, milk can be replaced with potato broth, and butter with vegetable oil. In this case, salt the potatoes less than usual when cooking. This puree can be used as a filling for pies, dumplings and pancakes. If you cook it a little more steeply, then you will get potato zrazy from it - form cutlets, roll them in flour and fry in butter.

Salad “Country Chic”

This salad is quick and easy to make. His main secret- in an unusual presentation.

Ingredients (for 6 servings):

• Honey mushrooms (boiled) – 400 g,
• Potatoes (boiled) – 6 pcs.,
• Onions (large) – 1 pc.,
• Pickled cucumbers (large) – 2 pcs.,
• Cheese (hard) – 200 g,
• Mayonnaise - to taste,
• Tartlets – 12 pcs.,
• Red caviar – 6 teaspoons,
• Parsley – 4-5 sprigs.

Preparation:

Finely chop the honey mushrooms and fry with onion, cut into very small cubes. Grind the boiled potatoes and cucumbers on a coarse grater, and grate the cheese on a fine grater.

Place in layers of dough tartlets: pickles, potatoes, cheese, mushrooms and onions, more cheese and potatoes. Lubricate the layers with mayonnaise. Top each tartlet with half a teaspoon of caviar and parsley leaves. You can do without caviar by decorating the tartlets with boiled egg slices or large, beautiful pickled honey mushrooms.

Honey mushroom caviar

Mushroom caviar is great for a “sandwich” breakfast and for serving at festive table. In addition, it can be wrapped in pancakes or lettuce leaves, added to stewed chicken and scrambled eggs, as well as make rolls in pita bread based on it.

Ingredients:

• 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.

Preparation:

Cut the onion into half rings, chop the carrots on a coarse grater. Fry vegetables on 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, along with meat, are one of housewives’ favorite foods for holiday meals. From late summer to late autumn, you can enjoy fresh mushrooms to your heart's content. What to do the rest of the time? Honey mushrooms, which are available in large quantities, are quite suitable for many dishes, and getting these mushrooms is not difficult.

They are used for preparing soups, main courses, salads, and appetizers. One of the simplest recipes will be frozen. This dish is well suited for a vegetarian table or during fasting. Mushrooms are washed under the stream warm water for 15 seconds, remain in a colander to drain the water. A medium-sized onion is cut into small pieces. Heats up in a heated frying pan sunflower oil, add onions and lightly fry them, add mushrooms. Salt everything, add peppercorns and other spices to taste, mix and fry over medium heat for about 15 minutes until the liquid from the mushrooms has evaporated. This dish is perfect as a side dish. mashed potatoes.

Another traditional dish for which you will need frozen honey mushrooms (recipes may differ slightly from each other). To do this, diced onions are sautéed in butter. Washed mushrooms are added to it, the contents of the pan are mixed. When the honey mushrooms are half cooked, cream mixed with a small amount of flour is poured here. The dish is left on the fire for a few more minutes, after which it is poured into portioned dishes and sprinkled with grated cheese on top. Julienne is eaten not only hot, but also warm and cold, while its taste is practically not lost.

If you want to make an excellent appetizer for the holiday table, then a recipe that produces frozen pickled honey mushrooms is suitable. Of course, you can buy ready-made mushrooms, but when cooked yourself, they turn out much tastier, and some ingredients (for example, vinegar or spices) can be added to suit your own taste preferences.

Mushrooms are poured with cold water, brought to a boil, after which the water is drained. New boiling water is poured into the honey mushrooms at the rate of one glass per kilogram of mushrooms. Add black peppercorns, bay leaves, a little dried cloves, salt (a tablespoon per kilogram), sugar (a teaspoon per kilogram). The honey mushrooms should boil over low heat for about 40 minutes. At the very end, add a spoon, but a little more is possible). The mushrooms are placed in jars and tightly sealed or screwed with sterilized lids.

Frozen honey mushrooms, the recipes for which are quite different, can also be used for first courses, for example, make Finely chopped smoked lard with a layer of meat, fry in a frying pan, add boiled meat, cut into small cubes (you can take any sausages), after 15 minutes Mushrooms are placed here, and all ingredients are simmered over low heat. When the honey mushrooms are half cooked, add them to the frying pan sauerkraut, salt, pepper, spices, bay leaf. The dish remains on the fire for about 5 minutes; at the end of cooking, add tomato paste. The solyanka mixes well. If it turns out too thick, then dilute it with broth. You can also add olive rings and herbs.

In any case, frozen honey mushrooms (no matter what recipes are used to prepare them) can become a good lifesaver for the housewife, because dishes from them are made quite quickly, and they are stored in the freezer for a long time. Therefore, for unexpected guests, it is enough to take them out, defrost them for a few minutes and put them in a frying pan. A tasty and nutritious dish is ready.