How to cook meadow mushrooms fresh and for the winter: the best recipes. When are summer meadow mushrooms begin to grow, how to distinguish edible mushrooms from false ones? How to salt, pickle in banks, cook, fry, freeze, dry meadow honey mushrooms: recipes

Meadow honey mushrooms are simple recipes for cooking and pickling.

Content

The last month of spring, summer and all the warm time for autumn are the ideal time to collect mushrooms. It is during this period that lovers of quiet hunting get out in their favorite places, in search of delicious and healthy “forest meat”. And although most people try to bring white mushrooms home, there are those who are looking for, at first glance, incredible meadows.

Those who at least once in their lives have tried dishes prepared from such mushrooms, know how delicious they are. That is why in our article we want to tell in more detail about meadow mushrooms, as well as teach you to collect them correctly, pickle and freeze.

When do the first summer, meadow and field mushrooms appear, when to collect them?

Meadow tpeals are able to grow even in very wet soils

Muscovites belong to the type of mushrooms that begin to grow intensively as soon as the earth warms up well. In regions where the night temperature is steadily kept at a mark of +15 The first honey mushrooms appear in the month of May. And although in this period there are not very many of them, if you know the places, then at the end of spring you can open the mushroom season.

Moreover, honey mushrooms, unlike their other relatives, do not like to change the place of growth. As practice shows, if they settle in some place, then they appear there as soon as time comes. Moreover, in the scientific environment they are called invaders as they can triple their colony in just a couple of years.

And this means that every year from one and also places you can collect an increasing number of mushrooms. Of course, provided that nature and man will not interfere with them to grow and multiply. As for when it is necessary to collect this type of mushrooms, you can do this from May and to November, just taking into account several recommendations.

So:

Carry out mushrooms not in sunny weather, but immediately after the rain (moisture makes mushrooms more juicy and tasty).
Try to put mushrooms with a whole leg into the basket, because only in this way you can understand if there are thickening on it (it is a sign of toxicity).
If peeling is clearly expressed on the caps of mushrooms, then they are very old. It is better not to take such mushrooms as after cooking they will seem dry.

What does the edible thiletock look like, how to distinguish it from false?

Differences between edible and false mushrooms

If you first in your life, you will collect mushrooms, remember that in nature there are toxic mushrooms that are very similar to them. Therefore, when going for a quiet hunt, be sure to try to find out everything about how this mushroom looks. So, meadow mushrooms are mushrooms that have a rounded hat with a diameter of 3 to 10 centimeters and a rather thin and flexible leg.

The color of these mushrooms can be different, depending on the pore and humidity, they can be either brown or beige. As a rule, in warm and sunny weather, their hat will fad and becomes very bright and dry. And with the advent of a moist and cold period, it becomes darker and sticky. In addition, honey mushrooms have a characteristic tubercle on a hat and uneven edges of a lighter color.

False honey mushrooms differ from edible ones:

Too high leg (up to 10 centimeters)
There is no captive ring on the leg, which is inherent in edible mushrooms
False mushrooms instead of mushroom smell have a sharp earthen or even chemical
Hats have a poisonous brick red color
The inside of the hat instead of a white, almost transparent color, has a dark gray or greenish tint

How to clean meadow honey mushrooms?

As practice shows, meadow honey mushrooms, collected in warm dry weather, do not require very scrupulous cleaning. All you need to do, bringing them home, just carefully examine the presence of wormholes, dry grass and small leaves. If you find them, then at this stage you can conduct the so -called dry cleaning.

And this means that you will need to pick up a soft, dry rag and just gently wipe each mushroom separately with it. If the legs of the mushrooms are damaged by worms, then they will need to be removed. After that, you will need to sort the mushrooms and decide what you will do next. If you plan to dry them, then you will only have to lay out their baking sheet and send them to the oven.

Rinse mushrooms in this case is undesirable as it worsens their taste and increase the time of heat treatment. If, after sorting, you will pickle or freeze mushrooms, they will have to be washed 2-3 times. This procedure will help you without much effort to remove the rings that, when cooking and pickling, worsens the taste of the finished product. This skirt makes mushrooms slightly sour and slightly changes their smell.

How to cook meadow mushrooms correctly?

Although there is an opinion that mushrooms can be used even raw, this is still not worth it. As practice shows, absolutely any mushroom can be poisoned. Due to the fact that we live in a very contaminated environment, even edible and safe mushrooms are recommended to boil before use.

During cooking, water takes almost all negative substances from them, making them completely safe for the human body. In view of this, it will be better if before you start cooking some dish from the mushroom, you will boil them first. Of course, you do not need to cook them for hours. If you want to maintain all their properties, then succumb to heat treatment for no more than 30 minutes.

So:

First, pre -clean the honey mushroom and rinse them thoroughly
Cut too large mushrooms into 2 or 3 parts
Put them in a pan, pour water and put on the stove
When they boil, remove the fire and boil 15 minutes
Next, drain water, pour them with new water and cook again for 15 minutes
After this time, you can rinse the mushrooms with running water and add to potatoes, meat or just fry with onions in vegetable oil

How to tasty fry potatoes with meadow honey mushrooms?

As you already, probably, understood to prepare a delicious dish from mushrooms will not be difficult. If you wish, in just a couple of hours you can please households with a fragrant and delicious dish.

Yes, and remember, if you want your culinary masterpiece not only tasty, but also visually attractive, then try that all components have approximately the same size. In view of this, if you see that your mushrooms are too large, then just grind them the way you need.

Control components:

Potatoes - 700 g
Mushrooms (boiled) - 700 g
Vegetable oil - 70 g
One large onion
Salt and pepper to taste

Preparation:

First, peel the potatoes from the peel, and then cut it with a small cube
If necessary, chop the honey mushrooms
Peel the onion and cut it as finely as possible
Pour vegetable oil into a pan and put potatoes and all onions into it
Without covering the lid, fry it over medium heat, mixing it periodically
When the potatoes are ready about half, add honey
Salt, recall the dish, cross thoroughly and fry until golden crust appears
After the dish is prepared, cover it with a lid and let it stand for 10 minutes
Serve potatoes with mushrooms with sour cream sauce

Sour cream sauce

Components:

Sour cream - 200 ml
Dill - 70 g
Salt and pepper to taste

Preparation:

Grind dill and add it to sour cream
Salt, pepper the sauce and mix it thoroughly
Cool slightly and you can serve to the table

Fried meadow honey mushrooms with sour cream

And now we will introduce you to another very simple recipe for the preparation of meadow mushrooms, which even novice housewives can cope with. The only nuance in this case is sour cream. If you want your mushrooms to swim in a beautiful sour cream sauce, then give preference to natural farmer sour cream.

After all, although it is fatter than that made on an industrial scale, it is she who will make your dish divine. If you decide to save on this component, then in the process of heat treatment the sour cream will curl up, and you will not get the necessary taste or the perfect type.

Products:

Meadow honey mushrooms - 1 kg
Onions - 200 g
Vegetable oil - 6 tbsp. l
Sour cream - 250 ml
Salt and pepper to taste

Preparation:

First, clean the honey mushroom from garbage, and then boil them in ordinary water
When they are ready, drain water from them and set aside for a while
Clean the bulb from the peel and cut it with a large cube
Pour the oil into the pan and heat it slightly
Put the honey mushrooms here and proton them over medium heat for 10 minutes
Add onions to mushrooms, salt them pepper, and fry for another 15 minutes
Next, pour the mushrooms with sour cream, bring everything to a boil, cover with a lid and remove the fire
Turn them in this way until you see that the sauce in a pan has thickened
Serve the mushrooms to the table with boiled potatoes and herbs

Mushroom caviar from meadow mushrooms: recipe

If it turns out that you collected old mushrooms, then try making aromatic mushroom caviar from them. Since in this case you will also add other components to them, then in the finished dish this small flaw will not be noticeable.

The only thing you should consider when preparing such a dish is that when cooking mushrooms, they are very much reduced in size. In view of this, if in the end you want to get the most pronounced mushroom taste and aroma, then remember that to prepare caviar you will need to take 1.5 boiled mushrooms.

Products:

Honey agaric - 1.5 kg
Carrots - 150 g
Onions - 150 g
Vegetable oil - 100 g
Salt and pepper to taste

Recipe:

At the initial stage, carry out preliminary preparation of the mushrooms, and then boil them
When they are ready, proceed to the main stage of cooking caviar
Clean and cut the onion with a small cube and grate the carrots
Pour the oil into a pan and first proto the onion in it with carrots
When they give the aroma of clock, add mushrooms to them
Covering everything with a lid, fry over medium heat for another 15 minutes
After that, the resulting mass will need to be killed with a blender or scroll through a meat grinder
The cooked caviar can be stored in the refrigerator for no more than 3 days

How and how much to cook mushrooms mushrooms of meadow meadows, in a soup, before freezing?

As we have already mentioned a little higher, meadow honey mushrooms before consuming or freezing should be boiled. This must be done, since only in this way you can get rid of harmful substances accumulated in mushrooms.

And although it is believed that they need to thermally process them at least 30 minutes, if you subsequently lay them in the soup, then this time can be reduced to 15 minutes. If after cooking you plan to freeze mushrooms, then cook them for 30 - 40 minutes.

Recommendations for cooking meadow mushrooms:

Before cooking, be sure to sort the mushrooms to small and large
Small in the end can be used for cooking soups, and large for caviar
You can cook them not only in simple water, but also in salty with the addition of bay leaf
Boil hindles in two doses, each time changing water to clean
The last water can not be poured, but used for the preparation of mushroom broth (provided that the mushrooms were collected in an environmentally friendly place)

Pickled meadow honey mushrooms in banks for the winter: recipe step by step

Before introducing you to the recipe, I want to clarify that the smallest mushrooms, more similar to cloves, are ideally like for these purposes. Of course, if you wish, you can quite calmly lay in jars and larger mushrooms.

In principle, you will get a similar taste and aroma, but the structure of the mushrooms will be different. If you try to marinate the smallest, then in the end you will get mushrooms with a light crunch, which even after 2-3 months will look like just collected.

Components:

Small mushrooms - 3 kg
Water - 1 liter
Salt - 3 tbsp. l
Sugar - 1 tbsp. l
Sunflower oil - 3 tbsp. l
Vinegar - 3 tbsp. l
Pepper peas - 15 pcs
Bay leaf - 2 pcs

So:

First, clean the meadow undergraduate and boil them in the standard way
Cook them for 15-20 minutes, periodically removing the foam with a slotted spoon
In a separate bowl, boil water and add salt, sugar, vinegar and absolutely all spices to it
Lay in the received marinade of the honey agaric and boil them for another 5 minutes
Lay them to pre -sterilized jars and roll up with lids

Turn the jars upside down and wrap them with a warm blanket
After cooling, transfer them to storage to the pantry or basement

Simple recipe for grain for meadow mushrooms

In principle, honey mushrooms are well friends with almost all spices, so if you wish, you can cook the marinade to your liking without fear that in the end you will simply transfer a delicious product. If you prefer simple and quick dishes, then use the classic marinade for pickling.

Components:

Water - 1.5 l
Salt - 2 tbsp. l
Sugar - 2 tbsp. l
Vinegar - 4 tbsp. l
Fragrant pepper - 5 pcs
Black pepper with peas –5 pcs
Cloves - 3 pcs
Bay leaf - 3 pcs

Preparation:

Pour water into the stewpan and put it on the fire
When it boils, add salt, sugar, cloves, pepper and bay leaf to it
Cook the marinade for 5 minutes, and then add vinegar to it and immediately remove the fire to a minimum
After that, it will be safe to add honey agarics to the marinade

Sunborn of meadow mudflow of cold salting for the winter

If you can’t use mushrooms pickled with vinegar for health reasons, then you can try to pick them up in a cold way, using only water, salt and aromatic spices.

So:

Clean the honey mushroom from garbage and pour them with clean water
Soak them for 3-4 days, regularly changing water
The mushrooms soaked in this way will need to be thoroughly rinsed and it will be possible to begin directly to the salting
Put on the bottom of the container a few umbrella dill, bay leaf, garlic slides and pepper with peas
Put the layer of mushrooms on top of all this
Next, put the spice in the container and cover them with mushrooms
Act in a similar way until the whole container is filled
At the next stage, start cooking marinade
It is made at the rate of 40 g of salt for each liter of water
The prepared marinade is poured into a container with mushrooms, so that it is according to the level of the upper layer
The cover is placed on top of everything and oppression is put on it
After 45-50 days, honey mushrooms will be ready to use

How to salt meadow honey mushrooms to eat right away?

If you want to salt mushrooms in a faster way, then you will have to boil them first. Thermal treatment will accelerate the penetration of salt and the aroma of spices into the structure of the mushroom and thanks to this you can eat them 2-3 days after salting.

So:

Boil the honey mushroom and rinse it well under running water (you should get 1 kg of finished mushrooms)
Next, boil 700 ml of water and add 30 g of salt, pepper, bay leaf and a couple of garlic cloves to it
Let the marinade stand for 30 minutes, and then fill it with honey
Mix everything thoroughly and start placing them in jars and plastic containers
Try to lay them as tightly as possible, making sure that there are no voids anywhere
Having spread the mushrooms into containers, be sure to pour them with vegetable oil and immediately close the lid
Put them in a cool place for 2-4 days, and after the expiration you can enjoy a delicious dish

Is it possible and how to freeze meadow honey mushrooms?

If you are interested in whether you can freeze meadows, then you can definitely say that this can be done. You just have to remember that even in this case they will need to be pre -boiled. In view of this, before sending them to the freezer, first boil 30 minutes (do not forget that after 15 minutes of boiling the water will need to be replaced).

Boiled mushrooms will need to be washed again, cool, and only after that they can be laid out according to hermetically closing bags. Yes, and know, in order for the mushrooms to be stored in the refrigerator until the next season, almost all the air should be released before laying from packages. For this reason, after you put mushrooms in them, carefully click on them and wait for the hissing sound completely disappeared.

How to quickly dry meadow mushrooms?

In principle, drying the mushrooms is practically no different from drying of any other mushrooms. All you need to do, clean them from garbage, sort them by size, and then you can proceed directly to drying. If you wish, you can dry them in the oven, electric dryer and even in the sun.

But still, keep in mind that in this case there is one nuance. Dry honey mushrooms are very brittle and turn into aromatic powder during storage. To prevent this from happening, during the drying process, knead the mushrooms with your fingers. This will contribute to the fact that they will be as if dried, so that they will maintain their shape for a long time.