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

Acquisition of the main product

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

White mushroom: cooking fragrant goulash

not without reason porcini called the king of all mushrooms. After all, it is he who has an unsurpassed aroma and taste. From such a product you can cook absolutely any dish. But goulash is especially delicious. For it we need:

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

Food preparation

How to cook porcini mushroom? Cooking such a product on the stove can take you about 30-38 minutes. But before starting the 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, it must 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 put the main product along with the onions. Next, the ingredients need to be fried a little. After the mushrooms change in 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, tomato sauce and thick sour cream should be added to them. Bringing the ingredients to a boil, they need to be simmered under a closed lid for about 8-10 minutes. At the end, add fresh herbs to the goulash and mix well.

Properly presented to the dining table

Now you know, in a frying pan along with fragrant gravy. It should be noted that ready-made goulash must be served 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 fragrant, but also quite satisfying.

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 for their heat treatment. One of the most popular is julienne. We will tell you how to cook such a dish right now. For this we need:

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

Preparation of ingredients

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

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

The process of roasting a part of the ingredients

Cooking mushrooms in the oven also does not take much time. After all, such a product is previously fried in a pan. To do this, pour the oil into the saucepan, heat it up slightly, and then add the mushrooms and onions. After the liquid has completely evaporated, the ingredients need to be fried a little, pre-flavored with salt and aromatic spices. In the future, ready-made mushrooms should be completely cooled.

Heat treatment

To make julienne on your own, you can use both large dishes and separate cream 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.

Proper serving

As you can see, cooking mushrooms in the oven is simple and fast way make a delicious and satisfying lunch. After the julienne is covered with a delicious 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 to the table 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 need:

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

Ingredient Processing

Thus, to prepare stuffed champignons, they should be washed, and then the hat should be separated from the legs. The last component should not be thrown away. You also need to take the fleshy part chicken breasts and grind them in a blender along with the onion head and mushroom legs. Ready minced meat is recommended to be flavored with salt, spices and chopped herbs, then mix with a large spoon.

Snack Formation

Before placing the mushrooms on a baking sheet and sending them to the oven, the finished hats should be coated with vegetable oil. Next, in each recess, you need to lay out pre-cooked minced meat. From above 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, stuffed mushrooms should be fully 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 this unusual dish perfect for a holiday table.

So, we need:

• sunflower seed oil - a large spoonful for each pot;
• sweet bulbs - 2 pcs.;
• medium potato tubers - about 5 pcs.;
• medium carrots - 2 pcs.;
• fresh chanterelles - about 600 g;
• fresh greens - optional;
• salt and aromatic spices - use at will and taste;
• drinking water - ½ cup per pot.

Food preparation

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

1. Chanterelles need to be washed, cut into small pieces, and, if necessary, fried in vegetable oil (you may not fry).
2. Bulbs should be peeled and chopped into rings.
3. Potato tubers and carrots need to be peeled and then cut into circles.
4. Fresh herbs should be chopped very finely.

The process of forming a dish

To make such a dinner, it is recommended to take 4-6 clay pots, wash them thoroughly, dry them and pour a large spoonful of vegetable oil into each. Next, lay out the following ingredients in layers in each dish: chopped chanterelles, onion rings, circles of carrots and potatoes. After that, the components must 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 sent to the oven. Cook mushrooms with vegetables at a temperature of 205 degrees, preferably about 55-65 minutes. During this time, all ingredients should be completely soft.

How to serve for dinner?

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

Delicious first course with mushrooms

Soup with mushrooms is not only very tasty and fragrant, but also quite satisfying. To prepare such a dish, it is best to use dried umbrellas. Such mushrooms can be collected independently, and then washed well, chopped into small slices and dried at room temperature. During the cooking process, the mushrooms will swell, giving the broth all its aroma and taste.

So, for self-preparation of mushroom soup, we may need:

• sunflower seed oil - 3 large spoons;
• small sweet onion - 1 pc.;
• potato tubers - 2 pcs.;
• medium carrot - 1 pc.;
• dried umbrellas - 4-5 large spoons;
• fresh greens - optional;
• salt and aromatic spices - use at will and taste;
• pasta "Spider line" - a couple of large spoons;
• drinking water - about 2.5 liters.

Component processing

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

Roasting ingredients

Soup from dried mushrooms will turn out to be the most delicious and fragrant if vegetable roast is additionally added to it. To prepare it, pour oil into the pan, and then put the onion and carrots. Fry these ingredients preferably until completely transparent.

Cooking on the stove

After sautéing vegetables, you can proceed to the direct preparation of the first course. To do this, pour water into a saucepan and bring it to a boil. Next, put the potatoes and salt in the dishes. After ten minutes, you need to add dried mushrooms and aromatic spices to the vegetable. After boiling the ingredients for the same time, add pasta of the “Spider web” type to them. After the fragrant broth boils again, it is necessary to put the browned vegetables into it and mix all the components thoroughly. After keeping the ingredients on the stove for about three minutes, they should be closed, removed from the stove and left aside for ¼ hours.

Bring mushroom soup to the table

Ready-made soup from dried umbrellas should be poured into plates and served to guests. To make such a dish more fragrant and tasty, it is recommended to add sour cream and fresh herbs to it. Eat mushroom soup preferably with dark or light bread.

Pickling mushrooms at home

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

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

• any fresh mushrooms - about 1 kg;
• vinegar 9% - about 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 - a dessert spoon;
• sugar sand - a dessert spoon;
• fragrant cloves - 5 pcs.;
• bay leaf - a few pcs.

Preparation of ingredients

Cooking 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 the mushrooms is highly discouraged. Next, the ingredient should be put in a colander and deprive the liquid as much as possible.

Marinade preparation

After carefully reading the recipe and remembering, 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, fragrant cloves, ground cinnamon and bay leaf to it. Bringing the contents of the dish to a boil, put the mushrooms in 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 sterilize the jars. It is desirable to carry out this process on the stove. Although you can use a microwave, and a double boiler, and even a slow cooker.

After the mushrooms settle to the bottom, they should be put in sterilized jars and immediately poured with fragrant broth. Next, pour 1-2 large tablespoons of vegetable oil into each filled container. In conclusion, 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?

After the specified time, you can open one jar for testing. Pickled mushrooms must be put in a colander and rinsed in cold water. Next, add onion half rings and a couple of tablespoons of vegetable oil to them. After mixing the ingredients, they can be safely served at the table as a delicious snack.

Salt mushrooms at home

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

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

So, to prepare a blank for the winter, we need:

• any boiled mushrooms - about 1 kg;
• dried dill stalks with inflorescences - a few 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 even those mushrooms that are conditionally edible or contain bitterness (for example, violin, pepper mushrooms, valui, russula or cobwebs) can be salted using the presented method. But before proceeding with the preparation of such a workpiece, it is necessary to boil the main component. To do this, the mushrooms are washed well, and then put in a saucepan, poured with water, salted and boiled over medium heat for half an hour. After that, 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 hours.

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, jars and lids should be sterilized, and then dill inflorescences, onion rings and green horseradish leaves should be placed in each of them. Next, in the same containers, you need to put the mushrooms tightly and immediately pour them with boiling water. In conclusion, all jars must be rolled up and left to cool completely.

Mushrooms salted in this way can be consumed only after a few weeks. It should be noted that in the same way it is possible to harvest for the winter and boletus, and boletus, and mossiness, and oak, and oil. However, the broth in which these ingredients were boiled should not be poured out. It must be poured into a bottle and put in the refrigerator. During the preparation of soup, this broth can be safely used as a fragrant base.

Serve delicious appetizers at the table

Now you know how mushrooms are harvested for the winter. Serve a salty snack to the table should be exactly the same as pickled. 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.

If you love mushrooms, but your imagination has run out, this collection is what you need. Here you will find simple recipes that you can use every day. Now you will not think about what you can cook from mushrooms! Moreover, mushrooms are a worthy substitute for meat.

Marinated porcini mushrooms

Pickled porcini mushrooms will come in handy in winter when you really want a salad or something salty. This recipe uses a classic sauce to preserve the delicate, primal taste of wild mushrooms as much as possible.

Ingredients:

• white mushrooms 400 grams
• water 300 milliliters
• sugar 12 grams
• allspice peas
• black peppercorns
• Bay leaf
• carnation
• vinegar 40 milliliters

Cooking method

1. We cut the mushrooms. Cook in boiling water for seven minutes.
2. We are preparing the marinade. Pour 300 milliliters of water into the pan. Add sugar, 1/3 tablespoon of salt, 6 allspice, 8 black peppercorns, bay leaf and 5 cloves.
3. Bring to a boil.
4. Throw the mushrooms on a sieve. Add mushrooms to the marinade. Let's boil for about two minutes. Add 9% vinegar.
5. We shift the mushrooms into a jar. We close the bank. We put pasteurized in an air grill for 15 minutes at a temperature of 150 degrees.
6. You can also put the jar in boiling water by placing a rag on the bottom of the pan. Let's cool down.
7. We store the workpiece for up to one year in the refrigerator or at room temperature.

Deep-fried champignons

If there are mushrooms in the refrigerator, but fried and stewed ones are very tired, then deep-fried champignons will pleasantly surprise you! This is a great appetizer for a side dish or strong drinks.
To prepare such a delicacy, we need:

• Champignons 200 g,
• eggs 2 pcs,
• milk 100 ml,
• flour 4 tbsp. spoons,
• breadcrumbs 4 tbsp. spoons,
• vegetable oil for frying, salt, pepper.

Salad with raw champignons and tomatoes

Are you a raw foodist? Vegetarian? Are you fasting or dieting? One way or another, you will definitely like the salad with raw champignons and tomatoes! Can you eat raw mushrooms? Yes, you can! If you cook them correctly and tasty.

For the salad you need:

• raw champignons - 10 pcs.
• bell pepper - 1 pc.
• red onion - half an onion
• sun-dried tomatoes - 5-10 pcs. depending on their size
• lemon - half
• greens - 1 bunch

Videos from detailed description you can see the recipe. Try such a light, tasty salad and share your impressions!

Mushroom hodgepodge with cabbage

If you thought about the first course, then you are completely mistaken. Our hodgepodge is the second dish in which, if desired, you can add broth.

Ingredients

• White cabbage - 600 g.
• Mushrooms - 400 g. I have oyster mushrooms, but any other mushrooms you have will do: champignons, forest mushrooms, etc.
• Carrot - 150 g.
• Onion - 110 g.
• Tomato paste - 1.5 tablespoons.
• Pickled or pickled cucumbers - 150 g.
• Vegetable oil - 2-3 tablespoons.
• Dill or dried parsley
• Dried or fresh garlic
• Salt, pepper to taste.

To make the dish tasty, you should not experiment on your own. It’s better to find out the detailed recipe by looking at - it’s more reliable and tastier!

Very simple soup with barley and mushrooms

On frosty, cold days, do you want hot, warm and fragrant soup? Try a very simple soup with barley and mushrooms - simple food, but it doesn't taste better! Useful, satisfying, great!
To make soup you will need

• Perlovka - 100 g.
• Potato - 300 g (3 pieces)
• Carrots - 100 g (1 piece)
• Onion - 70 g (1 piece)
• Tomatoes - 120 g (2 pieces). Instead of fresh tomatoes, you can use dried or even tomato paste.
• Dried bay leaves - 2 pieces.
• Dried parsley - 2 teaspoons.
• Several peas of hot pepper. I have a mixture of different peppers.
• Mushrooms - 130 g (6 fresh champignons). You can use any mushrooms you have. Dried ones are also suitable, then they need to be soaked and boiled in advance.
• Salt, vegetable oil.
• Water - 1.5 liters.

Mushroom julienne or mushrooms in sour cream

This is a versatile dish that will decorate any table. Why universal? Because it is simple enough to be served on an ordinary day, but also very beautiful - to match the holiday.
To make mushroom julienne you will need:

• forest mushrooms (porcini, boletus, boletus, boletus, etc.) - 500 g,
• sour cream - 150-200 g,
• onion - 2 pcs,
• garlic - 1 clove (optional)
• dill greens,
• vegetable oil for frying,
• salt,
• freshly ground pepper

detailed, step by step description and video recipe you can watch

And we move on to the next dish.

Hearty barley pilaf with mushrooms

Don't like pearl barley? Have you tried it with mushrooms in the form of pilaf? Having prepared a hearty barley pilaf with mushrooms, you may change your mind about this cereal, because the pilaf turns out to be incredibly tasty.

Ingredients for pearl barley pilaf with mushrooms:

• 300-320 gr dry pearl barley
• 3 medium onions
• 2 carrots
• 350-400 gr mushrooms
• 6-7 garlic cloves
• juice of half a lemon
• 1 - 1.5 tablespoons of a mixture of spices for pilaf (in the video recipe it contains paprika, barberry, cumin, turmeric, coriander, savory, sage, bay leaf, basil, marjoram, chili)
• 10 sticks of cloves
• 3 allspice peas
• 1 tbsp tomato paste, diluted in ½ cup of water
• salt to taste
• large bunch of fresh dill and parsley
• vegetable oil for frying
• a small handful of raisins - optional

Looking at the composition, we can say that the dish is very spicy and rich. Is it possible to remain indifferent?

If you still decide to cook such a pilaf, go ahead and see the detailed recipe.

Stewed potatoes with mushrooms

If you come in the evening and do not know what to cook delicious and hastily This recipe will help you. It is quite simple to prepare, but the dish turns out hearty and appetizing.
Ingredients:

• Potato - 1200 grams
• Mushrooms (champignons or others) - 250 grams
• Onion - 1 piece
• Butter or vegetable oil - 100 grams
• Salt - 1 teaspoon

Baked vegetables in the oven with mushrooms

Culinary community Li.Ru -

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This French-style kulebyaka turns out to be incredibly tasty and beautiful. Mushrooms fried with onions are in perfect harmony with salmon and melted cheese. This harmony is complemented by air dough...

There are many delicious mushroom dishes, but these mushrooms deserve the highest praise. It is very easy to prepare, the ingredients are available and cheap. Such stuffed mushrooms can be served as an appetizer or side dish for meat...

A very tasty and practical recipe, believe me, Italians know how to cook deliciously! This risotto can be prepared with both porcini mushrooms and champignons. Treat your loved ones...

These meatballs are made from minced meat with the addition of mushrooms. Mushrooms, porcini mushrooms, oyster mushrooms, etc. will do. Cutlets are very juicy, tasty and fragrant ...

At first glance, very unusual combination ingredients, but the taste is great. Unlike the classic salad with corn, in this salad taste harmony is achieved by...

A very tasty and practical dish that can be served both hot and cold, tortilla with mushrooms is even put as a filling for sandwiches...

A simple, delicious and practical recipe. In addition to buckwheat, you will need any edible mushrooms (champignons, porcini mushrooms, etc.), onions, carrots, vegetable oil, salt and spices ...

Common foods such as mushrooms, potatoes and chicken can be used to make an amazing dish - potato roses stuffed with mushrooms. These roses are sure to delight your guests...

Preparing zucchini roll with mushrooms is quite simple, it turns out tasty, beautiful and cheap, you can serve it as an appetizer or as an independent dish ...

This is one of my favorite salads, very tender and tasty. So delicious that you just can't stop eating. Mandatory preparation for New Year and birthdays. Ingredients are inexpensive and readily available...

Mushroom soups are fragrant, satisfying and light, and they also cook very quickly, so hostesses simply adore them. Recipe for a delicious and practical soup with mushrooms and barley...

Very simple and amazing quick recipe. After a few hours, you can enjoy delicious pickled mushrooms. These mushrooms are stored for several weeks, but they are eaten much earlier ...

From a few simple and affordable ingredients: mushrooms, potatoes, onions, cheese and sour cream, you can quickly prepare an amazing dinner. By the way, this dish of mushrooms can be served even for a holiday ...

Despite its democratic nature, this dish is worthy of the highest praise. Not only is it delicious and cheap, it's also quick to prepare. Try it, you will be pleasantly surprised by the result...

Highly delicious recipe borscht with mushrooms and beans. It is best to cook from dried mushrooms, then the taste and aroma are more saturated. Beans add satiety to the whole dish ...

Inexpensive and very beautiful sandwiches with champignons and cheese are perfect not only for a light snack, they go with a bang for a picnic or children's day birth. Try it, you'll be pleasantly surprised...

Amazing French recipe. From the usual set of products (chicken, mushrooms, onions, a little flour and wine), you can cook an amazing dish - tasty, tender, with a unique aroma of mushrooms...

I like this dish because it retains its refined mushroom flavor even when cold. It is prepared very quickly and simply, tasty and at the same time low-calorie ...

Another famous mushroom dish. There are many recipes, so people liked it. Delicate, tasty and very beautiful, be sure to prepare a Mushroom meadow for the holiday...

Just goulash is considered an everyday dish, but you want something new and tasty every day. Try cooking goulash with mushrooms, just one new ingredient can work wonders...

Chicken with champignons, raisins and vegetables turns out so tasty and beautiful that it can decorate any holiday table. The filling can be taken in any proportions, it is important not to forget the most important thing - mushrooms ...

It has long been noticed that mushrooms are an ideal addition to almost any meat, and especially to poultry. It is worth serving chicken fillet with a side dish of mushrooms, and guests are ready to eat everything even with plates...

It's amazing that the combination of such simple ingredients as mushrooms, carrots and onions gives such an amazing taste. This salad is so tasty and tender that it became the Snake salad 2013 ...

Prepare this very simple, quick and delicious mushroom dish. It only takes three ingredients and a few minutes of your time. Great option for unexpected guests...

Very tasty and unusual hot salad of pickled mushrooms and shrimp. We also add cod fillet and canned asparagus, green or white...

A delicious and practical chicken and mushroom dish for every day. Preparing very quickly, 20-30 minutes and dinner is ready. You can use any mushrooms - champignons, oyster mushrooms, etc ...

This mushroom recipe takes a bit of patience and time, but it's worth it. These unusual eggs in a fur coat stuffed with mushroom filling look so beautiful, but how tasty...

Spaghetti was invented by the Italians, but the Portuguese have already tried to combine them with champignons, tomato sauce, nuts and white wine. Try it, not only beautiful, but also very tasty ...

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Having learned how to cook scrambled eggs, usually bachelors master this dish. And even if your bachelor has already successfully married you, then still do not forget to spoil him with your favorite dish - fried potatoes with mushrooms...

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• Fresh mushrooms spoil rather quickly. Harvested in rainy weather deteriorate even faster, so it is better to cook mushrooms immediately.
• Fresh mushrooms should not be stored in a bag or a large slide. Spread out on dry paper and placed in the cold, they can withstand several days, but the appearance and taste of mushrooms quickly deteriorate.
• Fresh mushrooms selected for drying are not washed, they are only cleaned of dirt.
• When cleaning harvested or purchased fresh mushrooms, be sure to cut off the lower part of the hemp. This allows not only to remove adhering soil, but also to identify spoiled mushrooms.
• As a rule, chanterelles are never wormy. Chanterelles are marinated, salted and fried.
• Champignons are a very delicate and fragrant mushroom, so when cooking them, you need to use spices very carefully so as not to kill their refined taste.
• Porcini mushrooms are usually salted, marinated, broths are boiled from them and sauces are prepared. In the process of heat treatment, porcini mushrooms do not lose their inherent aroma.
• To make dried porcini mushrooms almost like fresh ones, it is better to fill them with milk, not water. When the mushrooms swell, you can cook side dishes and main dishes from them.
• So that the soup or borsch from dried mushrooms does not taste bitter, the mushrooms are first scalded with boiling water, and then washed thoroughly.
• Mushroom soup or borsch is always salted at the very end of cooking.
• To prepare a second dish of pickled or salted mushrooms, first remove excess salt or acid. Mushrooms are boiled for 5 minutes, then the water is drained. Boiling longer is not advisable, as the mushrooms can turn out hard.

The nutritional value

Only unspoiled and known mushroom species should be collected.

The nutritional value of mushrooms cannot 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;
• increase the immune status;
• normalize metabolism;
• positively affect the function of the pituitary gland for the production of hormones;
• slow down the aging process;

Weaknesses and hidden threats

In some circumstances, fungi can harm the human body. Three main reasons for this:

• low-quality product (spoiled or poisonous mushrooms are used);
• individual intolerance;
• negligence to the rules of storage and processing;

Consequences range from mild indigestion and intestines 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 entails difficulties in digestion by humans;
• frequent use 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 is harvested along railroads, highways or near a factory, problems are guaranteed;

And another toxic factor is formed in mushrooms due to improper storage.

This is what edible and non-edible mushrooms look like.

• In the forest, collect only familiar, well-known types of mushrooms;
• Feel free to sweep aside spoiled mushrooms, whether it's your own harvesting or buying raw materials at the market (throw away wormy, moldy, softened mushrooms without regret);
• No cooking experience - better buy ready-made products from well-known food industry brands in reliable stores;
• Hot dishes based on mushrooms are recommended to be eaten immediately. Keeping in the refrigerator 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 and liver, stomach;

Which mushrooms are suitable for which dishes

White

It 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, crushed into powder to prepare various sauces.

White mushrooms are rightly called "Kings"

Boletus, boletus, mushrooms

Boletus mushrooms are most common in fried and pickled forms. It does not make sense to dry them - they turn black, lose the density of the structure. 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

Remarkable bright yellowish-orange color. They have a delicate nutty flavor (especially young ones). The structure is dense and tight, a little "rubber". 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.

Don't confuse with anything

Honey mushrooms and butter

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

Cooked whole mushrooms keep a neat and attractive appearance.

breast

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

There are two "lines" of mushrooms - white and black. They differ from each other in terms of flavor.

Champignons

Their popularity increased at a time when Russians were 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 usefulness). Range of application: baking, sweet pickling, chopping into gravy, stewing, stuffing pies and meatloaf. Pickling is preferably with a spicy sweetish tint, but pickling champignons is not accepted. Drying is also due to the too fragile pulp - practically nothing remains of it during drying.

Their popularity rose at a time when Russians were fascinated by the intricacies of French cuisine.

Oyster mushrooms

Today, oyster mushrooms are not so much extracted from natural pantries as they are grown artificially. The popularity is due to the high content of nutrients (the mushroom is considered dietary, it is able to remove toxins from the body). Taste characteristics are also interesting: something similar to rye bread, there is a slight anise tint. The culinary spectrum is quite wide. Salads, pie filling, soups. Many people love fried oyster mushrooms and even as an ingredient in minced dumplings.

Today, oyster mushrooms are not so much extracted 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. It is also possible to dry, but not less than 3 months, in order to subsequently soak, stew and cook soups. Prepare necessarily after soaking and boiling in replaceable waters.

Perhaps one of the most unusual-looking mushrooms

Preliminary preparation

If the mushrooms exude a bitter-pungent odor, it is necessary to soak them in clean water for 1–1.5 days (milks for pickles, flakes, whites). The air temperature is not higher than 16 °C; change of water 2-3 times a day. It is very easy to make sure that they are sufficiently soaked. If earlier the hat in the hands broke when pressed, now it bends.

How to cook. General rules

With the inept actions of the cook, mushrooms can turn into a product hazardous to health. And this is instead of pleasing gastronomic merits. Compliance with the basic rules will protect against negative consequences.

• Ideal if the mushrooms have time on the same day: sorted, processed, cooked, eaten;
• Often it is 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 in the impromptu brine / marinade the products that you will cook later. Rinse shortly before cooking to remove vinegar/salt odors;
• Semi-finished method: processed and washed mushrooms are cut, blanched for 8–10 minutes in boiling water. Put in clean glass jars“under the lid”, adding 1/4 tsp for preservation. and 0.5 tsp. 9% vinegar for every liter of volume. Top with vegetable oil; The blanks are stored for no longer than a week in the refrigerator, used for soups, frying, stewing. It is recommended to throw away uneaten food;
• Aluminum cookware is not recommended. Metal is called "light" for a reason. It quickly gives up its molecules when heated. This is why food in such pots and pans quickly oxidizes;
• Be careful with the shelf life of ready-made mushroom dishes! At minus 1-4 ° C, the whole day is allotted to ensure that the dish is read safe for further heating and eating. If the temperatures are positive, then it is better not to take risks and limit yourself to 12 hours;
• So that the mushroom broth does not darken, cook soup from white, boletus or honey mushrooms;
• It is advisable to cook mushrooms of the same type together. An exception is frying and marinated platter, for example: aspen mushrooms and with boletus and moss mushrooms. Do not mix white with mushrooms, chanterelles with mushrooms, morels with boletus, and so on;
• Consider the characteristics of some mushrooms. So, champignons are too tender and deteriorate in the open air after 6-7 hours. Morels are categorized as "conditionally edible". You can’t cook from them if the products are not soaked for several hours and boiled in 2-4 waters, because morels contain the maximum possible amount of toxins;
• Salted mushrooms sent to the filling of pies and rolls must be soaked so that excess salt comes out of the product.

Seasonings that go well with mushrooms:

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

Methods for cooking mushrooms. Popular Recipes

Cooking mushrooms and broths based on them

Delicate varieties are cooked for no more than 25 minutes

Basic rules:

• from the moment of boiling, tender mushrooms are cooked for no more than 20-25 minutes, otherwise they will spread. This applies to white, champignons, boletus. Honey mushrooms and chanterelles are cooked longer, 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 until cooked;
• be sure to remove the foam;
• put a fresh onion in the broth and watch its color. If the water turns blue, it means that there is a poisonous specimen in the pan.

Fresh champignon broth

1. Mushrooms (12-15 pieces of medium size), rinse, peel, dry slightly;
2. Pour 1.75 liters of water into a saucepan, put on heat. When boiling, lower the chopped champignons, chopped parsley root and one potato weighing 150–180 g;
3. Season the broth with sweet peas;
4. Separately, fry the carrots with onions in vegetable oil until a ruddy hue appears. 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 a sprig of oregano;
8. Serve with a spoonful of sour cream or mayonnaise, with a bite of garlic croutons.

Bouillon of dried mushrooms

Ingredients:

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

Cooking:

1. For 3/4 dried mushrooms, 1.5 liters of water will be required;
2. Soak mushrooms until they are slightly swollen;
3. Throw the mushrooms into the boiling water and lower the heat to medium. Mushrooms tend to give abundant foam during cooking. Cover the pan with a lid, leaving a small gap (otherwise the mushroom foam will rise and boil onto the stove);
4. Salt. Cook for at least half an hour, optimally - 50 minutes or even an hour;
5. Separately, mix 1 tsp. flour without a slide cold water so that no lumps form. Pour the liquid into the broth in a thin stream with uniform stirring;
6. Saute onions, carrots and tomatoes in a pan (it can be replaced with tomato paste in the amount of 1 dess. L.);
7. Unload the dressing into mushroom broth 10-15 minutes before readiness;
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 sending to the table, sprinkle the dish with chopped fresh dill, serve as a bite with pickled cucumbers, a slice of lemon and rye bread with butter.

Roasting and stewing

Fried champignons go well with vegetables

General Tips:

• Mushrooms are fried, having previously boiled and drained the water;
• The average duration of frying boiled mushrooms is 20-30 minutes, stewing in fillings and sauces plus 10-15 minutes;
• For frying, both vegetable and animal fats (lard, butter) are used;
• Stewing allows you to diversify the menu with spicy additives (white wine, rabbit meat decoction), as well as vegetables.

Chanterelles in sour cream

1. Heat 85–100 ml of cold-pressed sunflower oil in a thick-walled pan;
2. Put 250-300 g of pre-boiled chanterelles, after draining all the water from them. They should fit in one layer, the optimal container diameter is 24–26 cm;
3. Lightly brown over high heat, stirring vigorously so that the food does not burn;
4. Reduce the heat, then vigorously beat in 150 ml of sour cream and the same amount of water;
5. Add chopped onion at the same time;
6. Salt;
7. To cover with a lid;
8. Smother so that total time cooking took half an hour;
9. Serve sprinkled with chopped parsley and paprika.

Boletus stewed with vegetables

1. Put the boiled mushrooms in a saucepan and cook at medium temperature with a little water (100 ml per 300 g of boletus);
2. Duration of quenching 15 minutes;
3. Pour in 1 package of frozen vegetables from the store. Homemade analogue - about 650 g of a vegetable mixture (green beans, celery root, bell peppers, tomatoes, carrots, onions). You can add some corn;
4. Salt to taste;
5. After that, a small amount of water will be released. Reduce the 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, cumin seeds and ground white pepper;
7. Cover and wrap with a warm towel until completely cool.

baking

Oyster mushrooms, champignons, boletus are suitable for baking

1. Take about 400-450 g of boiled and well-pressed mushrooms, they should not be very small. Mushrooms, oyster mushrooms with a cut leg, caps of young white or boletus 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 grated cheese of medium hardness (add 1 tsp adjika, salt to taste);
4. Preheat the oven to 150ºС and put the dish on baking. After 15 minutes, increase the temperature to 200°C. After 30-40 minutes, the culinary masterpiece is ready.

Grilled mushrooms

Grilled mushrooms are a great idea for campfire cooking

1. Take a few selected white or medium sized mushrooms;
2. Boil in salted water in advance, squeeze in a colander until the water drains completely;
3. String on 1 skewer 2-3 mushrooms close to each other;
4. Grill until the first golden crust appears;
5. After that, roll in a mixture of crushed garlic, crushed coriander seeds and allspice (a little sugar will add spice to the taste);
6. A dense golden crust will tell about the readiness of the dish;
7. Remove mini-kebabs, pour over lemon juice and serve.

Salting and pickling mushrooms

Cherry leaves are added to the marinade for piquancy.

Salting milk mushrooms in a cold way

1. For 5 kg of soaked and washed (but not boiled) mushrooms, 250 g of coarse salt will be required;
2. The raw materials are placed in layers in a container with a wide bottom - a miniature tub or an enameled 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 laid 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. For flavoring add peppercorns, berries and currant or cherry leaves;
6. The pan is removed for a couple of months in a cold place - a basement or cellar, where the air temperature does not exceed 15ºС.

Pickled butterfish

Pickled butternuts can be eaten after three weeks

1. For the marinade, you will need 3-4 sprigs of cloves, 10 allspice peas, 5 medium-sized 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, boiled in advance (see the rules for preparing mushrooms above);
3. Boil the ingredients for the marinade so that the salt and sugar are completely dissolved;
4. Lay butternuts on the bottom of pasteurized jars. Do not lay 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. At the final filling, place the filled jars on the bottom of a wide saucepan, sterilize in boiling water for 20–25 minutes;
7. Pour in 2 tbsp. l. sunflower oil, quickly and carefully roll up;
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 to the table - photo gallery

Rosettes from chips - an original and tasty decoration for a mushroom dish
Mushroom caviar will be a great filling for baked potatoes
Cheese barrels with mushrooms will be a worthy decoration of the festive table

Storage

In order for mushrooms to retain most of their beneficial properties after processing, it is necessary to competently be able to save them. The following are the most popular ways to store preserved mushrooms.

Drying

When dried, mushrooms give off moisture, and in the dry residue - concentrated useful substances. For example, the amount of protein compounds in dried porcini mushrooms reaches 75%. Storage of 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 shape of the cubes is undesirable, since it is more difficult for air to penetrate inside and there is a risk of decay.
2. Particularly “beautiful” mushrooms are cut in profile while maintaining the shape of the mushroom on the cut.
3. In order for the air to better blow over the product from all sides, it is recommended to string the mushrooms on a dense thread or thin fishing line, then hang them in well-ventilated places.
4. Mushrooms should not be exposed to direct sunlight (otherwise blackness will appear, and the mushroom will not have time to dry out).
5. Method without hanging. Sliced ​​mushrooms are laid out on clean paper in one layer, as freely as possible without crowding.
6. Small mushrooms and young mushrooms (they are called white mushrooms) are dried whole.
7. Drying in the oven saves time, but requires monitoring. The temperature is not higher than 40–43ºС. The oven lid must be open. From time to time, the mushrooms should be gently mixed.
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 no more than 2-3 years and only in dry places where moisture will not provoke the formation of mold on your workpieces.

Freezing

Frozen mushrooms keep better than dried ones. However, the freezer now and then has to be unloaded. With repeated thawing, the product loses its quality. As a rule, in home (household) refrigerators, the freezing temperature is low, so try to eat all the harvested mushrooms for food during one season. Pick a fresh crop next year.

Frozen mushrooms should be used in one season

• Fresh mushrooms, not boiled in water, are carefully sorted and cleaned of debris. Chopped in large pieces or sent to freeze as a whole;
• As needed, take out, slightly defrost, boil. Then use in accordance with the recipe of the dish;
• Boiled mushrooms are also frozen. Putting them in strong, without holes polyethylene bags. Hermetically packed, folded compactly according to varieties (species) - separately white, champignons, mushrooms, chanterelles and so on;
• It is convenient to freeze mushrooms with briquettes of various sizes. If you need to cook soup or cook a roast, a small bar is removed and sent to cooking. We decided to fry a whole pan - a larger bar will be used;
• Make sure that the mushrooms do not absorb foreign odors due to the proximity to other products. Use ultra-dense materials.

Video: how to freeze mushrooms

Storage of canned mushrooms

Fans of mushroom dishes become once and for all. By learning how to cook this unique product correctly, you can diversify the family table and provide households with wholesome 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 the surplus beyond the recommended time.