We prepare main dishes from mushrooms. Useful properties of mushrooms

Since ancient times, they have firmly entered into Russian cuisine. Our ancestors not only prepared dishes based on them, but also stocked up on mushrooms for future use. In other cuisines, mushrooms have also always been given pride of place. French julienne, fragrant European chanterelles with vegetables, expensive truffles - a huge variety of options, among which you can find something of your own.

A little about the benefits and disadvantages of mushrooms

As for vitamins, there are more of some in mushrooms than in grains - for example, vitamins PP, D, A. Mushrooms contain a lot of sulfur and polysaccharides, so they are useful for preventing cancer. It is believed that dried porcini mushrooms are a reliable prevention of cancer. Butter oil contains a substance that relieves the symptoms of gout.

Any mushrooms are rich in extractive substances; they make the most aromatic and flavorful broths, sauces, and gravies. Their taste allows you to combine mushrooms with many other products - meat, fish, vegetables, seafood.

Dry mushrooms ground into flour are best absorbed. That is, if you are a big fan of mushrooms and cannot live without them, then you can eat them a little more often in the form of pancakes.

Dry mushrooms contain a substance called fungin, which puts additional stress on the liver. Nutritionists advise eating mushrooms no more than 2 times a week. Pediatricians recommend giving mushrooms to children no earlier than 7 years of age.

Mushrooms accumulate nitrates and harmful substances from the area in which they grow. Therefore, it is important to collect them in ecologically clean areas and, when buying at the market, ask what area they are from.

People with chronic gastritis, ulcers, liver, duodenal and kidney diseases should consult their doctor about the systematic use of mushrooms. You should not eat overripe, old or softened mushrooms.

Each dish has its own mushroom

Broths and sauces are prepared from porcini mushrooms, they are fried, marinated and salted. Boletuses and boletuses are never used for making soups and broths. It is better to fry them, stew them, marinate them.

Butter can be dried, boiled, pickled. They should not be fried or stewed, as they secrete a specific slippery juice. Chanterelles are great for frying. They can also be pickled, although they are not very elastic. They are also used for open pies and quiches. But we do not recommend drying or cooking chanterelles. They are bitter, and when dried they are almost tasteless.

Champignons and oyster mushrooms can be prepared however you like. Grilled champignon caps are very tasty, lightly sprinkled with olive oil and salt.

Black and white milk mushrooms are ideal for pickling; they are prepared only in this way. These are noble and very tasty mushrooms, used exclusively in Russian cuisine.

For juliennes, porcini mushrooms and honey mushrooms are a good choice. Champignons are also used in julienne, but their taste is quite neutral. Dried mushrooms make very aromatic soups and broths, gravy for meat and vegetables.

Preparing mushrooms

In old mushrooms, it is recommended to cut off the tubular layer under the cap, as spores form there. It is important to cook peeled mushrooms immediately, as mushroom fibers absorb excess odors very quickly.

It is not recommended to wash mushrooms before drying; it is enough to clean them of debris, trim the roots, separate the caps from the stems and cut the too large parts in half.

The preparation of dried mushrooms involves washing them, pouring boiling water over them and soaking them in cold water for 4 hours. Such mushrooms are then boiled in the same water in which they were lying.

General rules preparations

Champignons change their taste and smell very easily, so we do not recommend adding sharp-smelling spices to them. Salted or pickled mushrooms should be rinsed with cold water before adding to the salad to remove excess salt and acid.

You can freeze any mushrooms. In this form they are stored for a long time and are easy to prepare. Moreover, they do not need to be defrosted; it is enough to put them in the dish being prepared at the right time.

You can prepare a hot dish from salted and pickled mushrooms or use them in salads if you boil them in water for 5-7 minutes to remove excess salt and acid. If you use salted mushrooms, you can soak them in cold water for about 5 hours.

To season mushroom dishes, sour cream, onions, garlic, dill, parsley, and apples are most often used. We recommend adding nutmeg, cloves, and allspice in minimal quantities. Especially little spices are required for saffron milk caps, milk mushrooms, chanterelles and white mushrooms.

We recommend not using vinegar when preparing, but replacing it with lemon juice. It is not recommended to mix different types of mushrooms when cooking; it is better to cook each type separately. The exception is frying.

Frying and stewing mushrooms

It is very tasty to stew mushrooms in sour cream, rabbit broth or white wine. These stewed mushrooms can be used as an independent side dish, or as part of a complex dish.

Cooking mushrooms and broths

Any mushrooms should be cooked for no more than 20 minutes after boiling. Boil milk mushrooms and russula for 5 minutes, boletus – 7 minutes, white and aspen mushrooms – 10 minutes. Boil morels in salted water for 15 minutes. Chanterelles and valui – 20 minutes. After boiling, the mushrooms should be rinsed with cold boiled water. Large mushrooms cook faster than small ones.

Dried chanterelles will boil better if you add a pinch of baking soda to the water. Peeled boletus legs will not darken during cooking if you cook them without cutting them. To prevent the mushrooms from losing their taste and aroma during cooking, we recommend cooking them only over medium heat. When cooking honey mushrooms and boletus mushrooms, try adding bay leaves to boiling water; the aroma will become more pleasant.

It’s easy to check the readiness of mushrooms - raw mushrooms float, and ready ones settle to the bottom.

Salting and marinating mushrooms

If you salt or pickle mushrooms yourself, do not use metal lids. It is best to cover the jar with several layers of wax paper, tie it tightly with twine and place it in a cool place. When marinating, try adding a little cloves, star anise and cinnamon to the marinade - this will add a spicy original aroma.

Perhaps no country in the world loves mushrooms as much as in Russia. At the end of summer and during autumn, avid mushroom pickers go on a “quiet hunt” for the gifts of the forest. Any mushroom dish, even the simplest one, turns out to be almost a delicacy. Mushroom dishes can be very different: these are mushroom soups, goulash and roasts, julienne, casseroles, dumplings and dumplings, pancakes, pies, pizza - you can’t list everything.

Cooking mushroom dishes, as in any business, has its own characteristics, tricks and rules.

It is advisable to consume fresh mushrooms within 1-2 days, no more.

Freshly picked mushrooms should be thoroughly washed, damaged and wormy areas should be cut out and cut into pieces. Then the mushrooms are rinsed with cool water and placed in a colander. After this, the mushrooms are doused with boiling water twice and the preparation of the dish begins.

. To prevent mushroom dishes from losing their taste and aroma, they should not be cooked over too high or too low heat. If you boil mushrooms, you need to set the heating temperature so that the broth boils slightly.

To preserve the flavor, do not add too much salt or strong spices to mushroom dishes.

The best spices for seasoning mushroom dishes are traditionally considered to be onion, parsley, garlic, and dill.

If the recipe contains vinegar, then it is best to take some kind of sour juice (lemon, apple, etc.).

Mushrooms can be used to prepare appetizers, first and second courses, as well as sauces that highlight the taste of meat or fish dishes. We have selected several recipes for dishes made from fresh mushrooms for you, because mushroom season is just around the corner!

Ingredients:
500 g fresh mushrooms,
100 g cheese,
100 g sour cream,
50 g butter,
salt, herbs - to taste.

Preparation:
Sort the mushrooms, rinse and boil in salted water. Drain the water, place the mushrooms in a frying pan with butter and fry until golden brown. Place the prepared mushrooms on a serving plate in a heap, pour over sour cream, sprinkle with grated cheese and herbs.

Ingredients:
400 g fresh mushrooms,
400 g white cabbage,
3-4 potatoes,
2-3 onions,
1-2 cloves of garlic,
vegetable oil, salt - to taste.

Preparation:
Sort the mushrooms, wash and cut into slices. Place in a frying pan with vegetable oil, add shredded cabbage, diced potatoes, chopped onion, salt, add a little water and simmer covered over medium heat until tender. Place on a plate, sprinkle with crushed garlic.

Ingredients:
200 g oyster mushrooms,
1 onion,
1 carrot,
1 parsley root,
1 liter of water or chicken broth,
1 tbsp. butter,
50-70 g noodles (preferably homemade),
salt, herbs - to taste.

Preparation:
Boil onions, carrots and parsley root, cut into slices, in broth or water. When the vegetables are almost ready, add the mushrooms cut into small pieces and simmer over low heat for 10-15 minutes. Cook the noodles separately. Place a portion of noodles in each plate, fill with broth with mushrooms and vegetables, add salt and sprinkle with herbs.

Ingredients:
500 g fresh boletus or champignons,
1-2 onions,
4 tbsp. butter,
2 tbsp. flour,
1 liter of chicken broth,
3 yolks,
1 stack cream,
parsley and celery, salt to taste.

Preparation:
Chop the onion and sauté in butter until transparent, add the washed and chopped mushrooms and fry for 5-10 minutes, stirring constantly. Without removing from heat, add flour, mix thoroughly and fry a little, stirring. Pour in the broth, stir to avoid lumps, and cook for 40-50 minutes over low heat. 10 minutes before the end of cooking, add the greens tied into a bunch. Strain the broth, discard the greens, and chop the mushrooms using a blender. Combine mushrooms with broth. Whisk the egg yolks with the cream and pour into the soup in a thin stream, stirring constantly. Add salt and heat the soup in a water bath to 70°C, not higher, otherwise the yolks will curdle.

Ingredients:
500 g champignons,
2 tbsp. butter,
1 tbsp. flour,
1 liter of broth,
1 stack cream,
2 boiled eggs,
1 tbsp. chopped greens,
salt.

Preparation:
Rinse fresh champignons and mince them together with onions, place the resulting mass in a frying pan with butter and simmer over low heat for 10 minutes. Add flour, stir, pour in broth and bring to a boil. Add the herbs, pour in the cream and remove from the heat. Serve sprinkled with chopped eggs.

Ingredients:
300 g fresh champignons,
300 g cabbage,
1 onion,
3 tbsp. chopped green onions,
1 tbsp. chopped parsley,
½ lemon
4 tbsp. sour cream or mayonnaise,

Preparation:
Wash the champignons, dry with a napkin and cut into thin slices. Squeeze the juice from half a lemon and drizzle it over the mushroom slices. Cut the cabbage and onion into very thin strips, add salt and pepper, and mix. Combine with mushrooms and green onions, season with sour cream or mayonnaise and sprinkle with parsley.

Ingredients:
800 g of fresh mushrooms (moss mushrooms, milk mushrooms, saffron milk caps),
1.5 liters of water,
100 g flour,
550 g butter,
2 stacks sour cream,
50 g crackers,
salt, pepper - to taste.

Preparation:
Place the prepared mushrooms in salted water and bring to a boil. Wash them in a colander, roll them in flour and fry them in oil. Pour in sour cream, sprinkle with breadcrumbs and place in a hot oven for 5-20 minutes.

Ingredients:
1 kg of any fresh mushrooms,
100-150 g flour,
50 g butter,
1-2 onions,
2-3 stacks. meat broth,
1 stack sour cream,
2 bay leaves,
3 black peppercorns,
3-4 cardamom grains,
1-2 tbsp. parsley
salt, ground red pepper - to taste.

Preparation:
Peel fresh mushrooms, rinse, dry, roll in flour and place in a deep frying pan with a lid. Simmer over medium heat until the mushrooms release their juice. Drain the juice, and add butter, separately sautéed onions, parsley, salt, red pepper, cardamom, bay leaf and black peppercorns to the mushrooms. Pour in the broth and sour cream, stir and simmer until the sauce thickens. Serve sprinkled with herbs.

Ingredients:
800 g fresh mushrooms,
1.5 stack. cream,
50 g butter,
4 eggs,
2 onions,
1 dry white bun,
6 salted sprat,
salt, ground black pepper, nutmeg - to taste.

Preparation:
Scald the prepared mushrooms, dry and chop. Bake the onion in a dry frying pan or in the oven. Peel and chop the salted sprat. Grate the dry bun. Combine all ingredients, knead the minced meat, form cutlets and fry them in butter.

Ingredients:
500 g of any fresh mushrooms,
2 onions,
2 tomatoes
1 sweet green pepper,
30 g smoked brisket,
1 tsp ground paprika,
1 tsp thyme,
100 g sour cream,
salt, ground black pepper - to taste.

Preparation:
Fry finely chopped brisket, add onions sautéed in oil, chopped mushrooms and sweet peppers, cut into strips. Simmer for 2 minutes. Meanwhile, scald the tomatoes, peel off the skin and remove the seeds. Add the tomatoes to the mushrooms, add the remaining ingredients and simmer for 15 minutes. Serve sprinkled with parsley.

Ingredients:
1 kg honey mushrooms,
100 g cheese,
3 potatoes,
1 onion,
2 cloves of garlic,
3 tomatoes
1 sweet pepper,
100 g mayonnaise or sour cream,
salt, herbs.

Preparation:
Cut the potatoes into slices. Cut the tomatoes, onions, garlic and bell peppers into cubes. Grate the cheese on a coarse grater. Fry the mushrooms in vegetable oil. Combine all the products and place them on a baking sheet. Pepper and salt, pour sour cream and sprinkle with cheese. Place in a hot oven for 15-20 minutes.

Ingredients:
300 g fresh mushrooms,
1 onion,
1 carrot,
3 stacks rice,
1 stack sour cream,
salt pepper.

Preparation:
Fry onions, carrots and mushrooms separately. Combine the fried foods in a frying pan, pour in sour cream (or milk), simmer, add salt, pepper, bay leaf and bring to readiness over low heat. Cook the fluffy rice, mix it with butter and place it in a baking dish with a hole in the center, compacting it so that the rice holds its shape. Turn out onto a flat plate. If there is no such form, then simply place the rice on a dish around the glass, compact it and carefully remove the glass. Pour the mushrooms into the hole along with the sauce and serve, garnished with herbs.

Ingredients:
For pancakes:
1.5 stack. flour,
2 eggs,
1 tsp Sahara,
1 stack milk,
1 stack water,
2-3 tbsp. vegetable oil,
salt.
Filling:
500 g fresh mushrooms,
5 eggs
1 tbsp. greenery,
salt pepper.
Sauce:
1 tbsp. butter,
1 tbsp. flour,
1 stack milk,
2 tbsp. tomato paste.

Preparation:
Bake thin pancakes. Boil the prepared mushrooms, chop and combine with chopped boiled eggs. Grind flour and butter in a frying pan into a homogeneous mass, pour in milk, salt, add tomato paste and cook until thickened, stirring. Add mushrooms and eggs to the sauce, bring to a boil, add salt and pepper, add herbs and cool. Place 1 tbsp on each pancake. filling, wrap it in an envelope and fry in melted butter.

Ingredients:
1 kg fresh mushrooms,
4 tbsp. butter,
½ cup dry white wine,
2 stacks sour cream,
100-150 g hard cheese,
salt, black and red pepper - to taste.

Preparation:
Finely chop the prepared mushrooms and fry them in oil for 5 minutes. Pour in the wine, simmer over high heat for 2 minutes, then reduce the heat. Pour in sour cream, add grated cheese, salt and pepper and simmer over low heat until thickened.

Vegetable stew with mushrooms

Ingredients:
500 g fresh mushrooms,
3-4 potatoes,
2 carrots,
500 g cauliflower,
2 tbsp. green peas,
2 tbsp. tomato paste,
1 processed cheese,
1 stack milk,
500 ml broth.

Preparation:
Boil potatoes, carrots and cauliflower, divided into inflorescences, in the broth. At the end of cooking, add green peas and tomato paste. Cover with a lid and simmer over low heat. Meanwhile, chop the mushrooms and fry in oil, add the onion rings, simmer and pour in the milk. Bring to a boil and add processed cheese. Drain the finished vegetables in a colander, combine with mushrooms, salt and pepper. Serve sprinkled with herbs.

Ingredients:
500 g champignons,
300 g porcini mushrooms,
1-2 onions,
30 ml vegetable oil,
20 ml lemon juice,
1-2 cloves of garlic,
salt pepper.

Preparation:
Coarsely chop the peeled mushrooms and place in a preheated frying pan with vegetable oil. Place over medium heat and cook for 10-15 minutes until most of the moisture has evaporated. Separately, saute the chopped onion until transparent. Place the mushrooms and onions in a blender, add the remaining ingredients and blend until smooth.

Ingredients:
5-7 champignons,
2 eggs,
2 tbsp. vegetable oil.

Preparation:
Chop the champignons coarsely and fry in vegetable oil. Pour in the scrambled eggs, salt and pepper and cover with a lid. Scrambled eggs can be sprinkled with grated cheese.

Ingredients:
1 kg mushrooms,
500 g onions,
200-300 g cheese,
salt, pepper, garlic - to taste.

Sauce:
1 stack sour cream,
4 large onions,
1-2 carrots,
2 tbsp. flour,
1.5 stack. water,
3 tbsp. butter,
3 tbsp. vegetable oil,
4-5 cloves of garlic,
salt pepper.
For the test:
1 stack water,
2 tbsp. vegetable oil,
a pinch of salt,
flour.

Preparation:
Prepare the dough for dumplings. Leave it for an hour in a warm place. Finely chop the mushrooms and simmer without oil until the liquid evaporates. Separately, sauté the onion in vegetable oil, mix with mushrooms, add salt and pepper and simmer for 10 minutes. Cool, add garlic and grated cheese. Make dumplings and boil in salted water. For the sauce, fry onion, cut into half rings, in a mixture of butter and vegetable oils, add grated carrots and simmer for 5-7 minutes. Add flour, stir, pour in sour cream, then water, salt, and bring to a boil. Before serving, add crushed garlic.

This, of course, is not all mushroom dishes. There are no well-known appetizers here, for example, stuffed champignon caps or tomatoes with mushrooms, jellied mushrooms or mushrooms in pots - but you can always find these recipes on the pages of our website. We have collected simple recipes that can be used not only during the mushroom season, but all year round, using champignons, oyster mushrooms or frozen forest mushrooms.

Bon appetit!

Larisa Shuftaykina

The nutritional value

Only unspoiled and known types of mushrooms should be collected.

The nutritional value of mushrooms can hardly be overestimated, because they have a beneficial effect on health:

• strengthen the heart and blood vessels, break down and remove “bad” cholesterol;
• have hematopoietic ability;
• restore nails, hair and improve skin condition;
• improve immune status;
• normalize metabolism;
• have a positive effect on the function of the pituitary gland in producing hormones;
• slow down the aging process;

Disadvantages and hidden threats

In some circumstances, mushrooms can cause harm to the human body. There are three main reasons for this:

• low-quality product (spoiled or poisonous mushrooms are consumed);
• individual intolerance;
• negligence regarding storage and processing rules;

The consequences range from mild stomach and intestinal upset to serious poisoning. There are also known cases of death. You should pay attention to such nuances as:

• an excess of chitin in some types of mushrooms makes it difficult for humans to digest;
• frequent consumption of mushroom dishes overloads the gastrointestinal tract, as the secretion of gastric juice slows down;
• allergic manifestations deserve a separate discussion. Mushrooms are famous for their high ability to absorb toxins. If the crop was harvested along railways, highways or near a plant, problems are guaranteed;

A toxic factor is also formed in mushrooms due to improper storage.

This is what edible and inedible mushrooms look like

• In the forest, collect only familiar, well-known types of mushrooms;
• Feel free to sweep spoiled mushrooms aside, whether you harvest them yourself or buy raw materials at the market (throw away wormy, moldy, softened ones without regret);
• No cooking experience - it’s better to buy ready-made products from well-known brands in the food industry in reliable stores;
• Hot mushroom-based dishes are recommended to be eaten immediately. Refrigeration for more than 12 hours increases the risk of food poisoning;
• Mushrooms should be used with caution by pregnant women, children, as well as adults with inflammatory diseases of the joints, kidneys, liver, and stomach;

Which mushrooms are suitable for which dishes?

White

He is rightly called the “King of Mushrooms”. In most regions of the country, whites are considered almost the only ones worthy of attention. White is appropriate in almost any form. It is dried, fried, pickled, added to soups in raw and dried form, and ground into powder to prepare various sauces.

Porcini mushrooms are rightly called “Kings”

Boletus mushrooms, aspen mushrooms, moss mushrooms

Boletus mushrooms are most common in fried and pickled forms. There is no point in drying them - they turn black and lose their structure density. When crushed, they find use in sauces and gravies, in meat-based soups, among stewed vegetables.

Boletus mushrooms are most common in fried and pickled forms.

Chanterelles

Notable for their bright yellowish-orange color. They have a delicate nutty flavor (especially young ones). The structure is dense and tight, a little “rubbery”. Pickling chanterelles is highly popular. In addition, chanterelles fried with sour cream or mayonnaise are served instead of a meat dish with side dishes - potatoes, rice, buckwheat. Chanterelles are added to stew; Sauces, soups and roasts are prepared with them. But it is not customary to dry them.

Can't be confused with anything

Honey mushrooms and boletus

They are eaten dried, boiled, canned (pickling and pickling are equally popular). Young mushrooms are much softer than adults and have a neat, even shape. Therefore, they are often used to decorate dishes on the holiday table and as an element of transparent jellied snacks.

Whole cooked honey mushrooms retain a neat and attractive appearance.

Gruzd

There are two “lines” of milk mushrooms - white and black. They differ from each other in terms of aroma. The gastronomic charm of milk mushrooms is maximally manifested only in its salted form. Pickled mushrooms are eaten with sour cream, onions, horseradish and garlic; crushed into filling for pies, less often added to soup. It is recommended to soak before salting.

There are two “lines” of milk mushrooms - white and black. They differ from each other in aroma

Champignon

Their popularity increased at a time when Russians became fascinated by the intricacies of French cuisine. The specific aroma and tenderness of the pulp are the main trump cards of champignons (not to mention their usefulness). Range of uses: baking, sweet marinating, chopping into gravy, stewing, stuffing pies and meatloaves. Marination is preferable with a piquant sweetish tint, but salting champignons is not accepted. Drying is also due to the pulp being too fragile - practically nothing remains of it when dried.

Their popularity increased at a time when Russians became fascinated by the intricacies of French cuisine.

Oyster mushrooms

Today, oyster mushrooms are not so much obtained from natural reserves as they are grown artificially. Its popularity is due to its high content of nutrients (the mushroom is considered dietary and is capable of removing toxins from the body). The taste characteristics are also interesting: something similar to rye bread, with a slight aniseed tint. The culinary spectrum is quite wide. Salads, pie filling, soups. Many people love oyster mushrooms fried and even as an ingredient in minced dumplings.

Today, oyster mushrooms are not so much obtained from natural pantries as they are grown artificially

Morels

They appear briefly in the spring and soon disappear. Valued for their effectiveness in the fight against eye diseases, including cataracts. These mushrooms are fried in oil, sometimes with the addition of sour cream. You can also dry it, but not less than 3 months, so that you can subsequently soak, stew and cook soups. It must be prepared after soaking and boiling in changeable waters.

Perhaps one of the most unusual looking mushrooms

Preliminary preparation

If mushrooms emit a bitter-pungent odor, it is necessary to soak them in clean water for 1–1.5 days (milk mushrooms for pickles, volushki, white mushrooms). Air temperature not higher than 16 °C; change water 2-3 times a day. Making sure they're soaked enough is easy. If previously the hat broke when pressed in your hands, now it bends.

How to cook. General rules

If the cook does not act properly, mushrooms can turn into a product hazardous to health. And this is instead of delighting with gastronomic advantages. Compliance with basic rules will protect against negative consequences.

• The ideal option is if the mushrooms have time on the same day: sorted, processed, cooked, eaten;
• It is often not possible to cook mushrooms immediately after cleaning them. A solution of citric acid or salt (concentration 1–2%) based on boiled water will help. Dip the products that you will cook later into the improvised brine/marinade. Rinse shortly before cooking to remove vinegar/salt odors;
• Semi-finished method: processed and washed mushrooms are chopped and blanched for 8–10 minutes in boiling water. Place in clean glass jars “under the lid”, adding 1/4 tsp for preservation. and 0.5 tsp. 9% vinegar per liter of volume. Pour vegetable oil on top; The preparations are stored for no longer than a week in the refrigerator and are used for soups, frying, and stewing. It is recommended to throw away what is not eaten;
• It is not advisable to use aluminum cookware. The metal is not called “light” for nothing. It quickly releases its molecules when heated. This is why food in such pots and saucepans quickly oxidizes;
• Be careful with the shelf life of prepared mushroom dishes! At minus 1–4 °C, a whole day is devoted to ensuring that the dish is safe for further heating and consumption. If the temperatures are above zero, then it’s better not to risk it and limit yourself to 12 hours;
• To prevent the mushroom broth from darkening, cook soup from boletus mushrooms, boletus mushrooms or honey mushrooms;
• It is advisable to cook mushrooms of the same type together. The exception is frying and pickled assortments, for example: boletus and boletus and mushrooms. Do not mix white mushrooms with honey mushrooms, chanterelles with milk mushrooms, morels with boletus mushrooms, and so on;
• Consider the characteristics of some mushrooms. So, champignons are too tender and spoil in the open air after 6-7 hours. Morels are classified as “conditionally edible”. They cannot be cooked unless the product is soaked for several hours and boiled in 2-4 waters, because morels contain the maximum possible amount of toxins;
• Salted mushrooms used as filling for pies and rolls must be soaked so that excess salt is released from the product.

Seasonings that go best with mushrooms:

• fresh herbs - dill, green onions, thyme, rosemary, oregano, garlic;
• dried herbs are the same, with the exception of green onions and garlic;
• nutmeg (especially good in sour cream and mushroom variations);
• leaf and root parsley;
• garlic;
• onion;
• Bay leaf;
• star anise;
• coriander (cilantro seeds, but not greens);
• caraway;
• black peppercorns;
• white, green and red pepper;
• cinnamon;
• allspice;
• horseradish leaves and root;
• mustard seeds;
• carnation.

Methods for preparing mushrooms. Popular recipes

Cooking mushrooms and broths based on them

Delicate varieties take no more than 25 minutes to cook

Basic rules:

• From the moment of boiling, cook tender mushrooms for no more than 20–25 minutes, otherwise they will spread. This applies to white mushrooms, champignons, and boletus mushrooms. Honey mushrooms and chanterelles take longer to cook, 40–45 minutes (the elastic structure allows);
• for meat soups, boil the product in advance, drain the water;
• large mushrooms cook longer than small ones;
• add the mushrooms to the soup mixture for the specified time before they are ready;
• Be sure to remove the foam;
• put a fresh onion in the broth and watch its color. If the water turns blue, it means there is a poisonous specimen in the pan.

Fresh champignon broth

1. Wash mushrooms (12–15 medium-sized pieces), remove films, lightly dry;
2. Pour 1.75 liters of water into a saucepan and set to heat. When boiling, add chopped champignons, chopped parsley root and one potato weighing 150–180 g;
3. Season the broth with sweet peas;
4. Separately, fry the carrots and onions in vegetable oil until golden brown. Take a larger onion to make the broth fragrant. Carrots - close in size to potatoes;
5. Add salt to taste;
6. Cook for 20 minutes over moderate heat;
7. Turn off, add bay leaf and oregano sprig;
8. Serve with a spoonful of sour cream or mayonnaise, topped with garlic croutons.

Dried honey mushroom broth

Ingredients:

• 2 cloves of garlic,
• a pinch of salt,
• carrots and onions weighing 75–90 g,
• spices to taste.

Preparation:

1. For 3/4 of dried honey mushrooms you will need 1.5 liters of water;
2. Soak the honey mushrooms until they swell slightly;
3. Drop the mushrooms into the boiling water and reduce the heat to medium. Honey mushrooms tend to produce abundant foam during cooking. Cover the pan with a lid, leaving a small gap (otherwise the mushroom foam will rise and boil out onto the stove);
4. Add some salt. Cook for at least half an hour, optimally 50 minutes or even an hour;
5. Separately mix 1 tsp. flour without a slide with cold water so that lumps do not form. Add the liquid into the broth in a thin stream while stirring evenly;
6. In a frying pan, sauté onions, carrots and tomatoes (it can be replaced with tomato paste in the amount of 1 dess. l.);
7. Pour the dressing into the mushroom broth 10–15 minutes before it’s ready;
8. At the same time, add coarsely chopped pepper and coriander;
9. Season the broth with crushed garlic, a couple of cloves will be enough;
10. Before serving, sprinkle the dish with chopped fresh dill, serve with pickled cucumbers, a slice of lemon and rye bread with butter.

Frying and stewing

Fried champignons go well with vegetables

General tips:

• Mushrooms are fried after boiling and draining the water;
• The average duration of frying boiled mushrooms is 20–30 minutes, finishing stewing in sauces and sauces is another 10–15 minutes;
• For frying, both vegetable and animal fats (lard, butter) are used;
• Stewing allows you to diversify the menu with savory additions (white wine, rabbit meat broth), as well as vegetables.

Chanterelles in sour cream

1. Heat 85–100 ml of cold-pressed sunflower oil in a thick-walled frying pan;
2. Place 250–300 g of pre-boiled chanterelles, after draining all the water from them. They should fit in one layer, the optimal diameter of the container is 24–26 cm;
3. Brown lightly over high heat, stirring vigorously to prevent food from burning;
4. Reduce heat, then vigorously beat in 150 ml of sour cream and the same amount of water;
5. Add chopped onion at the same moment;
6. Salt;
7. To cover with a lid;
8. Simmer until the total cooking time takes half an hour;
9. Serve to the table, sprinkled with chopped parsley and paprika.

Stewed boletus mushrooms with vegetables

1. Place the boiled mushrooms in a saucepan and cook at medium temperature with a small amount of water (100 ml per 300 g of boletus mushrooms);
2. Extinguishing duration is 15 minutes;
3. Add 1 bag of frozen vegetables from the store. Homemade equivalent - approximately 650 g of vegetable mixture (green beans, celery root, bell pepper, tomatoes, carrots, onions). You can add some corn;
4. Salt to taste;
5. After this, a small amount of water will be released. Reduce heat and simmer for another 20 minutes;
6. Turn off the heat and immediately sprinkle the finished dish with chopped sprigs of dill and oregano, caraway seeds and ground white pepper;
7. Cover with a lid and wrap with a warm towel until completely cool.

Baking

Oyster mushrooms, champignons, and boletuses are suitable for baking.

1. Take approximately 400–450 g of boiled and well-squeezed mushrooms; they should not be very small. Champignons, oyster mushrooms with a trimmed stem, caps of young white or aspen mushrooms are suitable;
2. Place the mushrooms on a baking sheet greased with any fat;
3. Separately, mix 100–120 g of mayonnaise and 180–200 g of medium-hard grated cheese (add 1 teaspoon of adjika and salt to taste);
4. Heat the oven to 150ºC and place the dish to bake. After 15 minutes, increase the temperature to 200ºC. After 30–40 minutes, the culinary masterpiece is ready.

Grilled mushrooms

Grilled mushrooms are a great idea for cooking over a campfire.

1. Take some choice white or medium-sized mushrooms;
2. After boiling in salted water in advance, squeeze in a colander until the water has completely drained;
3. Thread 2-3 mushrooms onto 1 skewer, close to each other;
4. Grill until the first brown crust appears;
5. After this, roll in a mixture of crushed garlic, crushed coriander seeds and allspice (a little sugar will add a piquant taste);
6. A thick golden crust will indicate the readiness of the dish;
7. Remove the mini-kebabs, sprinkle with lemon juice and serve.

Salting and marinating mushrooms

Cherry leaf is added to the marinade for piquancy.

Cold salting of milk mushrooms

1. For 5 kg of soaked and washed (but not boiled) milk mushrooms you will need 250 g of coarse salt;
2. The raw materials are placed in layers in a container with a wide bottom - a miniature tub or enamel pan, always with the caps down. Sprinkle each layer with salt;
3. At the top you need to press down the mushrooms with a heavy object. The role of oppression will be played by a smaller lid with a stone placed on it or a 3-liter jar of water;
4. To protect the product from fermentation, the bottom and sides of the container are covered with horseradish leaves;
5. Peppercorns, berries and currant or cherry leaves are added for flavoring;
6. The pan is put away for a couple of months in a cold place - a basement or cellar, where the air temperature is kept no higher than 15ºC.

Marinated boletus

Pickled boletus can be eaten after three weeks

1. For the marinade you will need 3-4 sprigs of cloves, 10 allspice peas, 5 medium bay leaves, 15 ml of vinegar essence, 50 g of salt, a couple of tbsp. l. granulated sugar, 1 liter of water;
2. For the indicated quantities, take 5 kg of selected butter, pre-boiled (see above for the rules for preparing mushrooms);
3. Boil the ingredients for the marinade until the salt and sugar are completely dissolved;
4. Place the butter on the bottom of pasteurized jars. Do not place too tightly, otherwise the hot marinade will not penetrate into all places;
5. After 5 minutes, drain the marinade back, bring to a boil again and repeat pouring and draining a couple more times;
6. When completing the final filling, place the filled jars on the bottom of a wide saucepan and sterilize in boiling water for 20–25 minutes;
7. Pour in 2 tbsp. l. sunflower oil, roll up quickly and carefully;
8. Cover with a warm blanket until completely cool. Store in a cool cellar. You can eat after 2.5-3 weeks.

How to serve mushroom dishes - photo gallery

Storage

In order for mushrooms to retain most of their beneficial properties after processing, it is necessary to competently preserve them. Below are the most popular methods for storing preserved mushrooms.

Drying

When dried, mushrooms release moisture, and the dry residue contains concentrated beneficial substances. For example, the amount of protein compounds in dried porcini mushrooms reaches 75%. Storing dried products does not cause much trouble if you follow a few rules.

Mushrooms strung on a fishing line are hung to dry in ventilated places.

1. For drying, mushrooms are cut into slices or plastics. The cube shape is undesirable because it is more difficult for air to penetrate inside and there is a risk of rotting.
2. Particularly “beautiful” mushrooms are cut in profile, preserving the shape of the mushroom on the cut.
3. In order for the air to better blow around the product from all sides, it is recommended to string the mushrooms on a thick thread or thin fishing line, then hang them in well-ventilated places.
4. The mushrooms should not be exposed to direct sunlight (otherwise blackness will appear, and the mushroom will not have time to dry).
5. Method without hanging. Sliced ​​mushrooms are laid out on clean paper in one layer, as freely as possible without crowding.
6. Small honey mushrooms and young boletus mushrooms (they are called porcini mushrooms) are dried whole.
7. Drying in the oven saves time, but requires monitoring the result. The temperature is not higher than 40–43ºС. The oven lid must be slightly open. From time to time, the mushrooms should be gently stirred.
8. Readiness is determined by touch: the mushrooms should not crumble, but their elasticity is already minimal - now they can be put into bags, wooden containers or canvas bags.
9. Store for no more than 2-3 years and only in dry places where humidity will not cause mold to form on your workpieces.

Freezing

Frozen mushrooms store better than dried ones. However, the freezer has to be unloaded every now and then. With repeated thawing, the product loses its quality. As a rule, the freezing temperature in home (domestic) refrigerators is low, so try to eat all the prepared mushrooms within one season. Next year, get a fresh harvest.

Frozen mushrooms should be used one season at a time.

• Fresh mushrooms, not boiled in water, are carefully sorted and cleaned of debris. Chop into large pieces or send whole for freezing;
• Take it out as needed, defrost it slightly, and boil it. Then use it in accordance with the recipe of the dish;
• Boiled mushrooms are also frozen. Putting them in durable plastic bags without holes. Hermetically packaged, folded compactly according to varieties (species) - separately white, champignons, honey mushrooms, chanterelles, and so on;
• It is convenient to freeze mushrooms in briquettes of different sizes. If you need to cook soup or cook a roast, a small block is removed and sent for cooking. We decided to fry a whole frying pan - a larger block would be used;
• Make sure that the mushrooms do not absorb foreign odors due to their proximity to other products. Use extra-dense materials.

Video: how to freeze mushrooms

Storing canned mushrooms

Become lovers of mushroom dishes once and for all. By learning how to properly prepare this unique product, you can diversify the family table and provide your household with healthy natural food. Even before the procurement work begins, calculate how many mushrooms are enough for the family, taking into account the invited guests. Make an adequate supply and do not store excess for longer than recommended.

Cooking mushrooms does not take much time. Despite this, dishes using the mentioned product turn out very tasty, aromatic and satisfying. Today we will present to your attention several options on how you can make goulash from mushrooms yourself, as well as bake them, pickle them and marinate them.

Purchasing the main product

Cooking edible mushrooms requires special care. After all, if you heat treat such a product incorrectly, you can get poisoned quite quickly. That is why you should buy mushrooms only those with which you have repeatedly prepared all kinds of dishes. Moreover, for greater safety, it is advisable to assemble this product yourself. After all, it is quite difficult to determine where the mushrooms that are sold in markets grew. If they were collected in an environmentally hazardous region, then even an edible product can cause severe harm to your health.

Porcini mushroom: preparing aromatic goulash

It is not for nothing that the porcini mushroom is called the king of all mushrooms. After all, it is he who has an unsurpassed aroma and taste. You can prepare absolutely any dish from this product. But it makes goulash especially tasty. For it we will need:

• sunflower seed oil - 65-70 ml;
• sweet onions - 2 pcs.;
• thick sour cream - 100 g;
• water - 2 glasses;
• tomato sauce - large spoon;
• fresh greens - a little;
• porcini mushrooms - about 700 g.

Food preparation

How to cook porcini mushroom? Cooking this product on the stove can take you about 30-38 minutes. But before you start heat treatment, the main ingredient should be washed, cut off all unnecessary elements, and then chopped into small cubes. You also need to peel the onions and cut them into half rings. As for the greens, they need to be chopped very finely.

Heat treatment

How to cook mushrooms on the stove? To do this, put the saucepan on the fire, pour oil into it and lay out the main product along with the onions. Next, the ingredients need to be fried a little. After the mushrooms change color, you need to carefully pour drinking water into them, as well as add salt and any aromatic spices. After keeping the food on the stove for about ¼ hour, add tomato sauce and thick sour cream. Having brought the ingredients to a boil, they need to simmer under a closed lid for about 8-10 minutes. Finally, add fresh herbs to the goulash and mix well.

Properly presented to the dinner table

Now you know, in a frying pan along with aromatic gravy. It should be noted that the finished goulash must be presented to the table along with a side dish of mashed potatoes, boiled rice or spaghetti. In combination with fried mushrooms, such dishes become not only tasty and aromatic, but also quite filling.

How to cook mushrooms in the oven?

As mentioned above, such a product can not only be boiled, fried or pickled, but also baked in the oven. Today, there are quite a few different dishes with mushrooms that involve the use of an oven to heat them. One of the most popular is julienne. We will tell you how to prepare such a dish right now. For this we need:

• sunflower seed oil - 45-60 ml;
• sweet onions - 3 pcs.;
• sour cream mayonnaise - about 150 g;
• chicken breasts - 400 g;
• hard cheese - approximately 250 g;
• drinking water - for boiling meat;
• butter - 30-45 g;
• salt and aromatic spices - use as desired and taste;
• fresh champignons - about 700 g.

Preparing Ingredients

Baked mushrooms are a very tasty and nutritious dish that none of your family members can refuse, especially if this product is combined with poultry and hard cheese.

So, before preparing julienne, you should first boil the chicken breasts in salted water, cool them completely, separate the flesh from the bones and skin, and then cut into small cubes. Next, you need to wash the fresh champignons and chop them into slices. As for the onion, it must be cut into cubes. You should also grate hard cheese on a coarse grater.

The process of frying some of the ingredients

Cooking mushrooms in the oven also does not take much time. After all, such a product is first fried in a frying pan. To do this, pour oil into a saucepan, heat it slightly, and then add champignons and onions. After the liquid has completely evaporated, the ingredients need to be slightly fried, first seasoned with salt and aromatic spices. In the future, the prepared mushrooms should be cooled completely.

Heat treatment

To make julienne yourself, you can use both large dishes and separate bowls designed specifically for this dish. They need to be greased with butter, and then alternately lay out a layer of fried mushrooms with onions and chicken breasts. Next, all the ingredients must be poured with mayonnaise and generously sprinkled with grated cheese.

After the julienne is formed, it must be placed in a preheated oven and kept in it for about 22 minutes.

Correct delivery

As you can see, cooking mushrooms in the oven is a simple and quick way to make a tasty and satisfying lunch. After the julienne is covered with an appetizing cheese cap, it should be taken out and served immediately. It is recommended to do this in the same bowls where the dish was prepared.

Cooking delicious stuffed champignons

Stuffed mushrooms can be served not only as a hot lunch, but also as a cold appetizer. In any case, such a culinary masterpiece turns out to be very satisfying and tasty. For it we will need:

• sunflower seed oil - for greasing the baking sheet;
• sweet onions - 1 pc.;
• thick sour cream - about 50 g;
• chicken breasts - 100 g;
• hard cheese - approximately 180 g;
• fresh greens - optional;
• salt and aromatic spices - use as desired and taste;
• fresh large champignons - about 9-12 pcs.

Ingredient Processing

Thus, to prepare stuffed champignons, you should wash them and then separate the cap from the stems. The last component should not be thrown away. You also need to take the pulpy part of the chicken breasts and grind them in a blender along with the onion and mushroom stems. It is recommended to season the finished minced meat with salt, spices and chopped herbs, then mix with a large spoon.

Forming snacks

Before placing the mushrooms on a baking sheet and putting them in the oven, the finished caps should be coated with vegetable oil. Next, you need to put pre-prepared minced meat into each cavity. On top it must be greased with sour cream and put a thin slice of hard cheese.

Baking process and serving

Ready-made semi-finished products must be placed in a preheated oven and kept there for about 32-33 minutes. During this time, the stuffed mushrooms should be completely cooked. They should be carefully removed and placed on a flat plate. This dish can be served with a side dish or separately as a cold appetizer.

Baked mushrooms with potatoes

Mushrooms in pots can be made using different products. We decided to take fresh chanterelles and new potatoes. It should be noted that such an unusual dish is ideal for a festive table.

So, we need:

• sunflower seed oil - a large spoon for each pot;
• sweet onions - 2 pcs.;
• medium potato tubers - about 5 pcs.;
• medium carrots - 2 pcs.;
• fresh chanterelles - approximately 600 g;
• fresh greens - optional;
• salt and aromatic spices - use as desired and taste;
• drinking water - ½ glass per pot.

Food preparation

Before placing all the ingredients in the pot, they should be processed:

1. The chanterelles need to be washed, cut into small pieces, and, if necessary, fried in vegetable oil (you don’t have to fry them).
2. The bulbs should be peeled and chopped into rings.
3. Potato tubers and carrots need to be peeled and then cut into slices.
4. Fresh herbs should be chopped very finely.

The process of forming a dish

To make such a lunch, it is recommended to take 4-6 clay pots, wash them thoroughly, dry them and pour a large spoon of vegetable oil into each. Next, you need to place the following ingredients in layers in each dish: chopped chanterelles, onion rings, carrot and potato slices. After this, the components need to be sprinkled with salt, fresh herbs and any spices. Finally, add half a glass of plain water to each pot.

Cooking in the oven

After forming the dish, it should be closed with a lid and placed in the oven. Cook mushrooms with vegetables at a temperature of 205 degrees, preferably for about 55-65 minutes. During this time, all ingredients should become completely soft.

How to serve for lunch?

After preparing a fragrant dish, you need to carefully remove it from the oven. Next, the clay pots must be placed on saucers and presented to the guests directly, closed. In addition to such a hearty lunch, you can serve sour cream, mayonnaise or ketchup.

Delicious first course with mushrooms

Mushroom soup is not only very tasty and aromatic, but also quite filling. To prepare this dish, it is best to use dried umbrellas. You can collect such mushrooms yourself, and then wash them well, chop them into small slices and dry them at room temperature. During the cooking process, the mushrooms will swell, giving the broth all their aroma and taste.

So, to prepare mushroom soup ourselves, we may need:

• sunflower seed oil - 3 large spoons;
• small sweet onion - 1 pc.;
• potato tubers - 2 pcs.;
• medium carrots - 1 pc.;
• dried umbrellas - 4-5 large spoons;
• fresh greens - optional;
• salt and aromatic spices - use as desired and taste;
• “Spiderweb” pasta - a couple of large spoons;
• drinking water - about 2.5 l.

Component Processing

To make mushroom soup at home, you need to wash and peel all the mentioned vegetables. Next, you need to chop the potatoes and onions into cubes. As for carrots, it is better to grate them. You should also chop fresh herbs.

Roasting ingredients

Dried mushroom soup will be the most delicious and aromatic if you additionally add roasted vegetables to it. To prepare it, pour oil into the frying pan, and then add the onion and carrots. It is advisable to fry these ingredients until completely transparent.

Cooking on the stove

After sautéing the vegetables, you can proceed to the actual preparation of the first dish. To do this, pour water into the pan and bring it to a boil. Next, place the potatoes and salt in the bowl. After ten minutes, you need to add dried mushrooms and aromatic spices to the vegetable. After boiling the ingredients for the same amount of time, add “Spiderweb” pasta to them. After the aromatic broth boils again, you need to put the sautéed vegetables into it and mix all the ingredients thoroughly. After keeping the ingredients on the stove for about three minutes, they should be covered, removed from the stove and set aside for ¼ hour.

We present mushroom soup to the table

The finished soup from dried umbrellas should be poured into bowls and served to guests. To make this dish more aromatic and tasty, it is recommended to add sour cream and fresh herbs. It is advisable to eat mushroom soup with dark or light bread.

Marinate mushrooms at home

Pickled mushrooms will serve as an ideal appetizer for any table. After all, such a preparation turns out to be very aromatic and tasty. It should be noted that today there are several ways to marinate various mushrooms. We will present only the classic version.

It should be noted that almost all recipes for winter mushrooms (pickled) include the same components, namely:

• any fresh mushrooms - about 1 kg;
• vinegar 9% - approximately 2/3 cup;
• drinking water - about 3 glasses;
• sea ​​salt - a large spoon;
• allspice - 6 peas;
• sunflower oil - 2 large spoons for each jar;
• ground cinnamon - dessert spoon;
• granulated sugar - dessert spoon;
• aromatic cloves - 5 pcs.;
• bay leaf - several pieces.

Preparing Ingredients

Preparing mushrooms for the winter is carried out in several stages. First you need to wash the main component, and then put it in a saucepan, bring to a boil and cook for half an hour. Salting mushrooms is not recommended at all. Next, the ingredient should be placed in a colander and drained of as much liquid as possible.

Preparing the marinade

After carefully reading the recipe and memorizing it, you should begin the process. First, you need to pour drinking water into the pan, and then add sea salt, table vinegar, allspice, granulated sugar, aromatic cloves, ground cinnamon and bay leaf. After bringing the contents of the dish to a boil, add the mushrooms into it. It is recommended to cook all the ingredients together for about 5-7 minutes.

Final stage

While the mushrooms are cooking on the stove, you can start sterilizing the jars. It is advisable to carry out this process on a kitchen stove. Although you can use a microwave oven, a double boiler, and even a slow cooker.

After the mushrooms settle to the bottom, they should be placed in sterilized jars and immediately filled with aromatic broth. Next, you need to pour 1-2 large tablespoons of vegetable oil into each filled container. Finally, all jars must be rolled up and turned over. In order for the mushrooms to marinate well and absorb the aromas of spices and seasonings, it is recommended to keep them in a cool room for at least 1.5 months.

How to serve pickled mushrooms correctly?

After the specified time has passed, you can open one jar for testing. Place the pickled mushrooms in a colander and rinse in cold water. Next, you should add onion half rings and a couple of tablespoons of vegetable oil. After mixing the ingredients, you can safely serve them to the table as a delicious snack.

Salting mushrooms at home

What mushroom recipes for the winter do you know? If you do not know how to prepare such preparations, then we will tell you about them right now.

It should be noted that pickling mushrooms differs from the pickling process in that its recipe does not include such a spicy ingredient as table vinegar. However, this preparation requires the mandatory use of various dried herbs and salt.

So, to prepare the preparation for the winter we will need:

• any boiled mushrooms - about 1 kg;
• dried dill stems with inflorescences - several pieces;
• bulbs - use at discretion;
• garlic - a few cloves;
• coarse salt - about 45-65 g;
• green horseradish leaves - optional.

Cooking process

It should be noted that using the presented method, you can salt even those mushrooms that are conditionally edible or contain bitterness (for example, violin, pepper milk mushrooms, valui, russula or cobwebs). But before you start preparing such a preparation, you should definitely boil the main component. To do this, wash the mushrooms well, and then put them in a saucepan, add water, salt and cook over medium heat for half an hour. After this, the broth is drained, and the finished product is placed in a colander and washed thoroughly in cold water. Next, the mushrooms should be deprived of liquid as much as possible, leaving them in a sieve for ¼ hour.

After the main component is prepared, it must be placed in an enamel bowl, and then salt and add chopped garlic. After mixing the ingredients, it is advisable to leave them aside for a few minutes. At this time, you should sterilize the jars and lids, and then put dill inflorescences, onion rings and green horseradish leaves into each of them. Next, you need to place the mushrooms tightly in the same containers and immediately pour boiling water over them. Finally, all jars must be rolled up and left to cool completely.

Mushrooms salted in this way can only be consumed after a few weeks. It should be noted that the same method can be used to harvest boletus, boletus, mossy mushroom, oak and boletus mushrooms for the winter. However, the broth in which these ingredients were cooked should not be poured out. It must be poured into a bottle and placed in the refrigerator. When preparing soup, this broth can be safely used as a flavorful base.

Serving a delicious appetizer to the table

Now you know how to harvest mushrooms for the winter. The salty snack should be served in the same way as the pickled one. It must be washed in cold water and then flavored with fresh herbs, onions and vegetable oil. It should be noted that salted mushrooms are less spicy than pickled ones.

Frying is one of the easiest ways to cook mushrooms. Having mastered it, you will be able to make amazingly tasty dishes from any forest products. There are incredibly many recipes for cooking fried mushrooms. Every housewife should take note of some of them.

How to fry mushrooms

First of all, the sequence of processes depends on which category the product belongs to. Some mushrooms need to be boiled first, others can be cooked straight away. You can pour boiling water over them several times and immediately fry the following:

• white;
• oyster mushrooms;
• boletus;
• Champignon;
• boletus;
• saffron milk caps;
• honey agaric;
• umbrellas;
• chanterelles.

Be sure to find out how to properly fry mushrooms of the variety you have. Butter must be boiled for a quarter of an hour before cooking. This applies to both larch and ordinary varieties. You can fry the russula after boiling them for at least five minutes. Any mushrooms considered conditionally edible can only be cooked in a frying pan when boiled. These include ordinary and conical morels, greenfinches, svinushki, and rows.

Before cooking or directly frying, mushrooms should be sorted and washed. Damaged ones are thrown away, areas with minor damage are carefully cut off. Depending on the type of mushrooms, they are soaked and cleaned using one method or another. It is advisable that mushrooms be fried in unflavored vegetable oil, butter or lard. The fire should be medium. You can drain the released juice or wait until it evaporates on its own. Salt at the very end.

Fried mushroom recipes

You already know the general principles of preliminary preparation of the main ingredient. Next you should talk about what foods, seasonings and sauces mushrooms are combined with. Parsley, dill and basil, onions, and garlic go well with them. You can add sour cream, potatoes, canned vegetables. Some types of meat are excellent, for example, chicken, pork. Mushrooms cooked in batter or breading are very tasty. Remember a few of the most successful recipes.

Butter

These mushrooms are very popular. Fried butternuts turn out crispy, it seems as if they are springy in the mouth. Goes great with sour cream. Butter must be boiled briefly before cooking. They should be fried over high heat without a lid so that they do not turn into a sticky mush. Remember how to cook butter in a frying pan.

Ingredients:

• boletus – 600 g;
• salt – 1.5 tsp;
• onion – 1 large head;
• vegetable oil – 100 ml;
• carrot – 1 medium;
• sour cream – 3 tbsp. l.

Cooking method:

1. Clean the boletus and wash it well. Cook in salted water for a quarter of an hour from the moment it boils.
2. Heat the oil in a frying pan. Place the butter in a colander and fry over high heat for 10 minutes. Don't stop stirring them.
3. Peel the vegetables. Chop the onion and grate the carrots. Stir in butter. Fry for another 5 minutes. Add some salt.
4. Season the dish with sour cream, stir and turn off after a minute.

Champignon

The dish prepared according to the following recipe turns out to be very piquant due to the range of spices included in the composition. Fried champignons can be a complement to meat and boiled potatoes. It is worth noting that champignons are the easiest to cook. They do not need to be boiled, soaked, or even peeled before cooking. It is advisable to choose small champignons so that they are well saturated with seasonings.

Ingredients:

• small champignons – 750 g;
• salt;
• garlic – 4 cloves;
• balsamic vinegar – 1.5 tsp;
• ground rosemary – 3 tsp;
• parsley – 150 g;
• red pepper - pod.

Cooking method:

1. Rinse the champignons thoroughly. Cut each into two halves.
2. Fry the champignons with rosemary and garlic in vegetable oil for ten minutes. Stir constantly.
3. Transfer the champignons to a deep container. Pour vinegar, add chopped pepper and parsley, and salt. Mix well and serve.

White mushrooms

A very tasty dish that even a beginner can prepare. Porcini mushrooms fried in sour cream are tender, soft, and look appetizing, as you can see by looking at the photo where they are shown. Before cooking, they need to be boiled for 10 minutes, or soaked in salt water for half an hour. This is necessary so that all harmful substances and bitterness are removed from them.

Ingredients:

• porcini mushrooms – 750 g;
• ground paprika – 2 pinches;
• sour cream – 300 ml;
• coriander – a couple of pinches;
• bulbs – 3 pcs.;
• vegetable oil – 4 tbsp. l.;
• salt pepper.

Cooking method:

1. Clean and wash the mushrooms. Boil them for 10 minutes. or fill with salt water for half an hour.
2. Chop the onion. Cut the mushrooms.
3. Heat oil in a frying pan. Fry the onion until transparent, stirring. Do not cover with a lid.
4. Add porcini mushrooms and cook for a quarter of an hour. Salt and pepper.
5. Pour in sour cream, stir the dish. Simmer covered over low heat for a little less than half an hour.

Milk mushrooms

The debate over whether it is safe to cook this type of mushroom in a frying pan continues to this day. Don’t be afraid, it’s harmless, but before frying the milk mushrooms, they must be properly prepared. Then they will stop being bitter. The recipe for fried mushrooms involves the use of potatoes, because these products go well together. This dish is perfect for a family dinner.

Ingredients:

• milk mushrooms – 0.75 kg;
• salt;
• onion – 300 grams;
• dill - a bunch;
• potatoes – 1 kg;
• vegetable oil – 300 ml.

Cooking method:

1. Wash the milk mushrooms and sort them out. Fill with cold water, add salt, and soak for at least three hours.
2. Next, the milk mushrooms need to be boiled. Fill them with warm salted water. Put it on fire. Cook for 20 minutes from the moment it boils.
3. Peel the vegetables. Cut the onion into half rings and the potatoes into strips.
4. Heat vegetable oil in a frying pan. Fry the milk mushrooms in it for 10 minutes. Then add the onions and potatoes, stir. Fry until all components of the dish turn golden.
5. Turn the heat to minimum, add salt, pepper, and chopped dill. Fry covered until the potatoes are fully cooked.

How to fry frozen mushrooms

It's very easy to do. If you picked your own mushrooms, cook them before freezing. At low temperatures, the product can be stored for a very long time without losing its beneficial properties. Before frying frozen mushrooms, you don’t even need to defrost them; you can cook them right away. If you have some of this product in your refrigerator, remember what to do with it.

Ingredients:

• frozen honey mushrooms – 0.8 kg;
• vegetable oil – 5-6 tbsp. l.;
• potatoes – 1 kg;
• pepper, salt;
• onions – 2 pcs.;
• dill - a bunch.

Cooking method:

1. Heat vegetable oil in a frying pan. Place honey mushrooms on it and simmer over low heat for a little more than five minutes. They must be covered with a lid.
2. Turn the heat to medium. Simmer the honey mushrooms for the same amount of time, but without a lid.
3. Add chopped onion to the pan.
4. Potatoes need to be cut into strips. Place it in the pan five minutes after the onion. Fry for a quarter of an hour over medium heat.
5. Salt the dish, pepper, mix with chopped dill. Fry for a couple more minutes, then remove from heat.

boletus

These are some of the most delicious forest mushrooms. Ripe boletus mushrooms are boiled before frying, and young boletus mushrooms are cooked immediately. The latter are denser and crispier, ideally combined with tender fried or stewed potatoes. Feel free to serve them with sour cream or cream sauce. Fried boletus mushrooms are a dish loved by many people.

Ingredients:

• boletus - 0.75 kg;
• pepper, salt;
• garlic – 2 cloves;
• vegetable oil – 3 tbsp. l.;
• onions - 2 large.

Cooking method:

1. Clean and wash the boletus mushrooms, remove the sections on the stems. Cook for 20 minutes in salted water.
2. Cut the boletus into pieces.
3. Heat oil in a frying pan. Throw in coarsely chopped garlic. Fry until golden brown, then remove.
4. Place the boletus mushrooms in the frying pan. Fry them, stirring until the excess liquid evaporates.
5. Cut the onion into half rings. Place it on the frying pan. Stir. Remove the dish from the heat when the onions turn golden.

How to fry dried mushrooms

This product is also very easy to prepare. Before frying dried mushrooms, they are soaked in water for a couple of hours. During this time, they swell, become soft and increase in volume. Soon you will get acquainted with a recipe that suggests cooking them in batter. This dish is very appetizing. Can be served with potatoes, pasta, porridge.

Ingredients:

• dry mushrooms – 0.2 kg;
• salt pepper;
• egg – 1 pc.;
• vegetable oil – 2 tbsp. l.;
• breadcrumbs - 2 tbsp. l.

Cooking method:

1. Fill the mushrooms with cold water just above their level and leave for a couple of hours. Then strain them and dry them.
2. Beat the egg well, add salt and pepper. Place the breadcrumbs into a suitable bowl.
3. Heat the vegetable oil well in a frying pan.
4. Dip each mushroom first in the egg, and then in the breading mixture, and place in a frying pan.
5. Fry without a lid for half an hour, turning on different sides. Make the heat medium.

Russula

Very tasty mushrooms, the calorie content of which is minimal. Before frying russula, they must be kept in salted water for an hour. They are washed, peeled, and the skins are removed from the legs and caps. When frying russula, add a couple of drops of lemon juice to them. This will give them extraordinary flavor notes. Fried russulas look great, so you can even serve them on a holiday table. If you don't believe me, take a look at the photo of them.

Ingredients:

• Russula – 1 kg;
• greens - a bunch;
• onions – 2 pcs.;
• salt pepper;
• garlic – 3 cloves;
• lemon juice – 2 tbsp. l.;
• sour cream – 350 ml;
• vegetable oil;
• bay leaf – 3 pcs.

Cooking method:

1. Peel the russula, wash, and chop coarsely.
2. Chop the onion, chop the greens. Crush the garlic.
3. Heat vegetable oil in a frying pan. Fry the onion in it until golden brown. Then add the russula and sprinkle them with lemon juice. Fry for a quarter of an hour.
4. Salt the dish, pepper, add bay leaf and sour cream. Mix the russula. Cook over low heat, covered, for a quarter of an hour.
5. Before turning off, stir in garlic and fresh chopped herbs.

Oyster mushrooms

Very tasty product. Oyster mushrooms are one of the most commonly found types of mushrooms in stores. They are very easy to prepare. Before frying oyster mushrooms, they do not need to be soaked or peeled. They turn out soft with a slight crunch. You can serve fried oyster mushrooms with any side dish. If you look at the photo of these mushrooms, you will understand that they look great, so they can even be present on the holiday menu.

Ingredients:

• oyster mushrooms – 750 g;
• vegetable oil – 4 tbsp. l.;
• sour cream – 300 ml;
• salt – 0.5 tsp;
• marjoram – a couple of pinches;
• onion – 1 large head;
• ground black pepper – three pinches;
• garlic – 1 clove;
• nutmeg – 0.5 tsp;
• carrots – 1 large.

Cooking method:

1. Wash and dry the oyster mushrooms. Cut them into equal pieces.
2. Peel the vegetables. Chop the onion and grate the carrots. Crush the garlic.
3. Heat vegetable oil in a frying pan. Fry onions in it. When it becomes translucent, add carrots. Fry over medium heat until the vegetables soften.
4. Place oyster mushrooms and garlic in a frying pan and stir. Cook for a quarter of an hour.
5. Salt, pepper, add nutmeg and marjoram. Pour in sour cream, stir, cover with a lid. Remove the oyster mushrooms from the heat after five minutes.

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