The honey agarics take their name from the progenitor - the words "stump". After all, these mushrooms grow in friendly families on old stumps and under loose tree trunks. Mushrooms are good in any form: dried, pickled, frozen, fried mushrooms. Hundreds of dishes can be prepared from them, including blanks for long-term storage for the winter.
The "hottest" time for mushroom picking is August, September, October. During the same period, there is an active harvesting of honey agarics for the winter. They are the best mushrooms for preserving and pickling. And during storage, they do not lose their benefits from the vitamins and microelements they contain, some of which, by the way, are much larger in volume than in fish and blueberries.
However, when collecting or buying mushrooms on the market, it is important not to confuse them with false mushrooms, because poisonous toadstools are great to mimic a useful original. They can be calculated by the brighter color, yellow rather than white, pulp and the absence of the usual scales on the cap.
Salted mushrooms "from the tub"
In Russia, mushrooms were salted in wooden barrels, they were called tubs. Today, of course, you cannot find such. However, honey mushrooms "from a tub" seasoned with garlic, herbs and aromatic natural oil, it is quite possible to reproduce to taste at home. These mushrooms are obtained no worse than in the old days, being salted hot or cold in a pan covered with enamel, or in sterilized jars. Important: in order to avoid the development of botulism, it is not recommended to roll honey mushrooms under the lids, not seasoned with vinegar.
Structure:
- mushrooms mushrooms - 4 kg;
- garlic - 2 teeth.;
- fresh black currant - 10 sheets;
- dill umbrellas - 80 g;
- laurel leaf. - 2 pcs.;
- salt - 50 g (for the hot method) / 200 g (for cold salting);
- water - half a liter;
- cherry leaves (for cold pickling) - 5 pcs.
Step-by-step process of cooking mushrooms with a hot method:
- If the mushrooms have been frozen, they must be rinsed in water and sent to boil for 10 minutes. Fresh mushrooms should be processed: peel thoroughly, select wormy ones, cut off dirty areas, wash in water, rinse in a colander.
- Honey mushrooms are boiled within 10 minutes from the moment of boiling, be sure to salt the water. Then put it in cold water and drain the liquid.
- In clean water, mix salt, black pepper, add dill umbrellas and currant leaves, lavrushka. Peel the garlic, chop it and also send it to the water. Put on fire and turn on the heating. Add washed mushrooms there. Boil until honey mushrooms drown in water, ceasing to float to the surface. This will happen in about 40-50 minutes.
- Sterilize jars in an oven or boiling water. Distribute boiled mushrooms in them and pour broth. Close with plastic lids. Salted mushrooms are stored in the refrigerator for no longer than 2 months.
Step-by-step process of cold cooking mushrooms:
- This method allows you to preserve the crispness and delicate aroma of honey mushrooms, however, it requires more effort from the cook. Wash the mushrooms well and clean out all the dirt, discard the worms. Pour cold water into a basin and leave to infuse for 2 days. Change the water to fresh water every three hours and rinse the mushrooms under running water.
- Use an enamel pot of at least 5 liters or a 3 liter jar. Put mushrooms in a container, between them make layers of leaves and dill, seasonings, chopped garlic and a layer of salt.
- Prepare the filling - cool ordinary boiled water. Add water to densely packed mushrooms and press them down, the water line should be higher than honey agarics. After a day, the mushrooms will settle and you can add a few more layers of honey agaric and press down again with oppression. So add until everything fits into the total container. Cover the container with a lid (plastic). Place the workpiece in a cool place.
- Honey mushrooms will be salted in 40-50 days. They can be eaten by removing a sample from any of the layers.
Pickled mushrooms
From 1 kilogram of fresh honey mushrooms, you traditionally get a 250-gram jar of pickled delicious snacks. The delicacy is quite simple to prepare.
Structure:
- mushrooms mushrooms - 1 kg;
- vinegar 6% or 9% - 20 ml;
- dried clove asterisk seasoning - a pinch;
- black pepper in a pot - 10 pcs.,
- garlic - 3-4 teeth;
- salt - 40 g.
Step-by-step process of cooking mushrooms:
- Process the mushrooms as in the first recipe, peel and wash. Put to boil in cold water and boil for at least 10 minutes from the moment the boiling begins. Drain and boil in fresh water.
- You need to cook for at least 40 minutes in slightly salted water. As soon as the mushrooms drown, the pan can be removed from the heat.
- Strain the broth and add vinegar to it.
- Divide the product into sterilized jars and pour over boiling broth. Close with plastic lids or roll up metal ones.
Dried mushrooms for the winter
A method of preparing honey agaric for storage without heat treatment. The most gentle way to preserve all the benefits of vegetable protein. In addition, the final product has a number of advantages: a rich aroma, a taste close to fresh mushrooms and, of course, a useful composition.
Ingredients:
mushroom mushrooms - any volume
Step-by-step process of cooking mushrooms:
- For drying, only healthy, even mushrooms are suitable, without damage, bruises and not affected by worms. Fresh mushrooms should not be washed in water before drying. They will become limp and dry longer. It is enough to clean the surface of debris with a brush, cut off the roots and most of the legs, if any, and wipe the most severe dirt. As a rule, honey mushrooms are dried mainly on hats.
- It is faster and more convenient to cook mushrooms in the oven in this way. To do this, lay out the prepared product on a baking sheet with a low side, or better on a wire rack in one layer. Do not pour oil.
- Heat the oven to only 40 ° C and send the mushrooms to the middle shelf. Mix and turn them periodically.
- When mushrooms stop sticking to hands or leave a mark on a wooden spatula, the heating can be increased to 80 ° C.
- Dry the mushrooms in the oven for about 6-8 hours. The degree of readiness is determined by the brittleness of the caps, they should decrease in volume by 3-4 times and become outwardly dry (and incredibly fragrant).
Caviar appetizer from honey mushrooms
Both whole mushrooms and their cut legs, left over after preparing the caps for drying, go into the caviar.
Structure:
- mushrooms mushrooms - 1 kg;
- medium carrots - 1 pc.;
- medium onion - 2 pcs.;
- the oil grows. - 140 g;
- vinegar 9% table - 30 ml;
- salt and black pepper to taste.
Step-by-step caviar preparation process:
- Boil the mushrooms in two waters, after 10 minutes of boiling, drain the first, do not drain the second after washing and boiling the mushrooms for 50 minutes, but use it as a base for soup or freeze for future cooking.
- Dry boiled mushrooms in a colander.
- Peel and chop the onion.
- Peel and grate the carrots. Fry together with onions in a small amount of oil in a frying pan.
- Grind the mushrooms with vegetables in a meat grinder through a fine wire rack.
- Season with salt and season. Then fry well in vegetable oil.
- Take a sterilized glass container, pour 10 ml of vinegar on the bottom. And fill to the brim with mushroom caviar. Close with a sterilized plastic lid. The product is ready to use.
Honey mushrooms frozen for the winter
One of the simplest ways to store mushrooms for long-term storage.
Structure:
- mushrooms mushrooms - any amount;
- the water is clean.
Step-by-step process:
- Rinse the mushrooms thoroughly, but do not soak so that they do not absorb a lot of water. Boil lightly in one water. No more than 10 minutes.
- Let the mushrooms drain. Arrange on a cutting board or tray.
- Put the plane with mushrooms in the freezer and wait until they harden. Pour into a storage bag and return to the freezer. If possible, sign the date of harvesting - it is recommended to store the mushrooms after freezing for no longer than 6 months.
- Defrost mushrooms gently - in the refrigerator, so that they retain their original freshness. Once thawed, they can be boiled or stewed. For frying in a pan, mushrooms do not need to be defrosted.
Pickled honey mushrooms for the winter
The sourdough of mushrooms is very similar to the salting process, and a wooden tub would not be in the way. However, the recipe has its own nuances. After all, the correct taste of fermented mushrooms is achieved through the addition of a specific ingredient.
Structure:
- mushrooms mushrooms - 1 kg;
- salt - 60 g;
- citric acid - 10 g;
- laurel. sheet - 2 pcs.;
- allspice mixed with peas - 10 pcs.;
- the oil grows. - 120 ml.
Step-by-step cooking process:
- Pour fresh mushrooms with water and leave for 20-30 minutes so that all the garbage settles and washes off. After cleaning the mushrooms, pour them into a saucepan and add salt and citric acid.
- Boil mushrooms for 20 minutes. After cooling completely in water, drain the broth and squeeze each mushroom without damaging it.
- Place on the bottom of a deep container and cover with oppression. Leave cool for a day.
- Pour fresh solution into squeezed mushrooms - it is prepared from water, salt and citric acid (from the same amount of ingredients as when the mushrooms were originally boiled). Leave the mushrooms under oppression to ferment for another 2 days.
- It is the turn of vegetable oil - pour them over the mushrooms. Over the next 4 days, the composition will begin to ferment and ferment, oxidizing naturally. It is important to keep the mushroom container warm (not in the sun).
- Arrange honey mushrooms in jars and close with lids. But it is not recommended to roll pickled mushrooms.
Secrets of harvesting mushrooms for the winter
Before pickling or pickling, mushrooms can be soaked not just in salted water, but also with the addition of a few grams of citric acid. This will expel insects from the worm-eaten agaric and retain their shape and elasticity.
To remove it, it is better to cut off not only the spine, but also half of the leg.
When boiling mushrooms, it is imperative to remove the foam, all the most harmful and dirt is collected in it.
Marinade for salting or pickling honey agaric can be cooked not in water, but in mushroom broth.
Since freezing is the easiest way of harvesting, and frozen mushrooms are sold in the store all year round, it will not be difficult to prepare pickled mushrooms from this product. This will take less time, because you do not have to clean and soak them. Pickled mushrooms can be consumed within 24 hours. The same - fried mushrooms, from the freezer they can immediately be sent to a preheated pan and mixed with onions and other ingredients for joint frying.
A variant of fried mushrooms for the winter can be prepared not only in the form of a caviar snack, but also as whole mushrooms fried in oil (if they are small), without first grinding them in a meat grinder. It is important that the mushroom mixture in the frying pan is well browned, only then you can salt and pepper it. And then roll up hot in jars. Such blanks can be stored in the pantry for about 3 months.
