In taste and nutritional value, mushrooms are not inferior to porcini mushrooms, but they cook even faster. You can make jellied mushrooms, soup, fry them, stew with ribs, marinate for the winter.
The mushroom mushroom is interesting for culinary specialists because you can make many delicious dishes from it: cook the first, second, pickle and pickle for the winter, stew with meat and honey.
Original recipe
Of course, it is important to only use the edible subspecies of this forest gift. There are about 20 types of them. Green, red, brown flywheels are especially appreciated. First you need to clean the mushrooms from dirt, remove the colored peel from the cap. Now you can cook them.
An interesting recipe will allow you to make an original dish. Make a flywheel with honey. Take:
- 1 kg of mushrooms;
- 1 large clove of garlic;
- 1, 5 Art. l. honey;
- 1, 5 Art. l. table vinegar;
- 1, 5 Art. l. mustard;
- a bunch of parsley.
Peel and rinse the mushrooms, then cut into medium slices. Place in an enamel bowl.
Prepare the sauce. To do this, chop the herbs, add garlic passed through a press here, as well as honey, mustard and vinegar. Stir this mass.
Pour the cooked garlic sauce over the pieces of the flywheel, refrigerate for 2-4 hours. During this time, the mushrooms are soaked in the marinade.
Then transfer these prepared ingredients to a skillet and simmer for 45 minutes over low heat. Serve honey mushrooms with meat and potatoes.
Few people will give up fragrant fried mushrooms. The following classic recipe will help you prepare them quickly and easily.
Fried mushrooms
Take:
- 1.5 kg of mushrooms;
- 2 heads of onions;
- Bay leaf;
- salt;
- sunflower oil;
- sour cream.
Peel the mushrooms. If among them there are specimens with mold or wormholes, do not use those.
It is not necessary to pre-soak and boil the mushrooms. They are among those mushrooms that cook quite quickly.
Rinse these gifts of the forest, and the excess moisture must be removed by lightly pressing on each fungus with your hands. Cut the mushrooms into wedges.
Pour sunflower oil into the pan, heat it up, then add the prepared mushrooms. Keep them on low heat for half an hour without closing the lids. This trick will help to evaporate excess moisture. Periodically skim the surface of the food and stir the contents of the pan. After half an hour, add chopped onions here and fry the mushrooms with this vegetable for another 15 minutes.
Now you can serve a delicious homemade dish garnished with sour cream and chopped parsley.
How to make soup
Mushrooms make delicious first courses. The step-by-step recipe will help you make homemade mushroom noodles. The calorie content of this dish is low, so it is perfect for those who follow their figure. Dry the mushrooms in advance, then you can enjoy a fragrant soup throughout the year.
Take:
- 30 g dry mushrooms;
- 1 carrot;
- 1 head of onion;
- greens.
To make noodles you will need:
- 120 g sour cream;
- salt to taste;
- 160 g flour;
- 1 egg.
Pour boiling water over the dried mushrooms to coat the mushrooms. Cover the container with a lid. After 20 minutes, remove the mushrooms and cut them into slices. Now boil these forest gifts for an hour.
Grate the carrots on a coarse grater or cut into strips. Chop the onion. Fry these vegetables in vegetable oil. Put this dressing in the soup and cook for another 10 minutes.
To make the noodles, combine all the ingredients for the noodles. Then roll the dough into a layer and cut into strips. These blanks need to be rolled in flour and put in the soup. Boil such noodles for 20 minutes. Serve this dish with sour cream and chopped herbs.
The next step-by-step recipe will allow you to create an equally tasty first. Since it is made from fresh mushrooms, it only takes 30 minutes to cook.
Use broth or boil in water. Take:
- potatoes - 3 pcs.;
- mushrooms - 300 g;
- pearl barley - 2 tbsp. l.;
- onion - 1 head;
- vegetable oil - 2 tbsp. l.;
- pepper and salt to taste;
- fresh herbs.
Peel the mushrooms, remove the colored skin from the cap, trim the bottom of the legs. Rinse the mushrooms and chop them. Chop onions, potatoes and herbs.
Pour 2 liters of meat stock or water into a saucepan and put on fire. At this time, fry the mushrooms in a pan in vegetable oil, and after about 10 minutes add the onions to them and cook for another 5 minutes.
Put the mushrooms and onions in the boiling broth, add the barley and cook for 10 minutes. Now you can add prepared potatoes to the soup and cook for another 15 minutes.
Turn off the heat, add chopped herbs to this first dish and leave the brew under the lid for 10 minutes. Serve the mushroom soup with sour cream.
Meat with mushrooms
Flywheels go well with meat. You will certainly be convinced of this.
Take:
- 300 g of mushrooms;
- 1 kg of pork ribs;
- 2 pcs. onions;
- 3 cloves and allspice;
- Bay leaf;
- spices and salt.
This simple recipe requires a minimum of preparation, so you can quickly make a hearty meal.
Cut the peeled mushrooms and onions into half rings. Spread ribs, mushrooms, mushrooms, onions, seasonings in equal portions in clay pots. Don't forget to salt to taste.
Cover the containers with lids and put them in a preheated oven to simmer for 50 minutes.
If you serve aspic of moss and turkey on the festive table, guests will be delighted. Take:
- turkey soup set - 500 g;
- mushrooms - 500 g;
- water - 1 l;
- salt;
- gelatin - 2 tbsp. l.;
- parsley;
- onions - 2 heads.
Rinse turkey soup set ingredients and place in a saucepan, add water and washed onion. It does not need to be peeled. Cook the broth. Then remove the onion; you won't need it.
Boil the mushrooms in another saucepan, adding the washed onion. At the end of cooking, it must also be removed.
Cool the mushroom broth, pour 250 ml of this liquid and soak the gelatin in it for half an hour. After this time, pour the swollen mass into the main mushroom broth, season it with salt and pepper. Heat until hot to dissolve the gelatin. Then turn off the heat and strain this liquid through cheesecloth.
Put the disassembled and chopped turkey meat, mushrooms and chopped greens into prepared bowls. Pour over with mushroom broth. Place the dish in the refrigerator to freeze.
Mushroom blanks
Throughout the season, you can feast on mushrooms if you prepare them for future use. It is important to know how to do this.
Take:
- 1 kg of mushrooms;
- 1 tbsp. l. salt;
- 0, 5 tbsp. l sugar;
- 500 ml of water for the marinade;
- 60 ml 9% vinegar;
- citric acid on the tip of a knife;
- 2 bay leaves;
- 2 cloves of garlic;
- 5 pieces. black peppercorns.
Cut well-washed mushrooms into small pieces. Pour water into a saucepan, add citric acid and boil the liquid. After that, put the mushrooms here and cook them after boiling water for 20 minutes. Remove foam periodically with a slotted spoon.
Prepare the marinade separately. To do this, pour 500 ml of a liter of water into a saucepan, add salt, sugar, bay leaves, black peppercorns and chopped cloves of garlic. Boil the brine, put the cooked mushrooms here and cook them over the fire for another 15 minutes.
Then pour in the vinegar and immediately put the mushrooms and marinade in prepared sterilized jars. Close them with metal lids. Place the containers upside down on a flat surface, wrap the jars. Keep them in this state for 6 hours.
Then turn the containers over and store them in a cool, dark place for a year.
If even in the off-season you want to eat fried mushrooms, then you can cook them and then freeze them. Another way is to store raw mushrooms in the freezer. They are taken out of here and fried as needed. But in order not to take up space in the refrigerator, you can cook fried mushrooms and preserve them for the winter in glass jars.
Take:
- 1 kg of mushrooms;
- 250 ml of refined vegetable oil;
- ground black pepper and salt to taste.
Boil the cleaned and washed mushrooms for 15 minutes. Then drain this water, add new one. When it boils, cook the mushrooms for another quarter of an hour. Heat vegetable oil in a deep frying pan, carefully put the prepared mushrooms here.
Cover them with a lid and simmer for half an hour. Then remove the lid and cook over low heat for another 15 minutes. Add pepper and salt to taste.
Put the prepared mushrooms in sterile jars, pour the hot oil remaining in the pan into each container on top to a height of 2 cm. Wrap the jars. After 6 hours, hide them in a cool, dark place. Store for six months.
These are quite simple recipes presented to your attention. The main thing is to collect the mushrooms, and it will not be difficult to cook them.
