A delicious recipe for honey mushrooms for dinner. Special recipes for making pickled mushrooms. All components of the dish

With the arrival of autumn, the forest presents us with a rich harvest of honey mushrooms. You can get great pleasure from going to the forest to pick mushrooms and at the same time pick up a whole basket, and if you’re lucky, even several. After all, this mushroom does not grow one at a time, but in whole families at once. Literally from one tree or stump it is possible to collect several kilograms. As a rule, the whole family takes part in further processing, because it is simply impossible for one person to sort through and prepare honey mushrooms due to their quantity.

Rules of use

The benefits of mushrooms for our bodies have been valued by almost all cultures for many centuries. These mushrooms fill you with vital energy and serve as a good helper for the body to resist viral diseases. Honey mushrooms are a source of iron, zinc, complete proteins, vitamin C and phosphorus. Those who are on a diet or are vegetarians include honey mushrooms in their diet because of their low calorie content.

These mushrooms will not cause harm to the body. It is important not to abuse them and choose only quality ones for food. The only thing you shouldn't do:

Use for diseases of the gastrointestinal tract.
Give to children under 7 years of age.

How to clean and boil mushrooms

Honey mushrooms are a product that is considered perishable, so after finishing the forest, the first thing you need to do is sort them out. How to properly prepare honey mushrooms fresh for processing:

Throw all insect-damaged, rotten and rotten mushrooms into the trash.
Clear forest debris: remove soil, leaves and twigs.
If mushrooms are required for drying, then you need to remove the film under the cap and cut off the lower segment of the stem. To cook fresh, soak the mushrooms for an additional hour and then peel off the film.

The cleaning process will not take much time and effort, although the mushrooms themselves are small and very fragile. Upon completion of the cleaning process, you should begin heat treatment of the mushrooms. For this you will need:

Recipes for cooking baked mushrooms in the oven

There is nothing easier than picking a basket of mushrooms and cooking them for dinner as an appetizer or frying them with potatoes. Children asking for pie is also not a problem. And you definitely need to prepare caviar for the winter for pancakes. There are many recipes with honey mushrooms.

To prepare honey mushrooms with onions for an appetizer, you don’t need to have sky-high culinary skills, because the recipe is very simple:

Boil the mushrooms.
Cut the onion into rings and fry in a frying pan with butter.
Add honey mushrooms to the onion, add salt and fry for 15-20 minutes.
Sprinkle with basil or dill.

Nowadays, every housewife has a multicooker in her kitchen. With its help you can deliciously cook mushrooms with sour cream. Ingredients:

Cooking instructions:

Place the finished dish into beautiful plates and sprinkle herbs on top.

Creamy mushroom soup is a traditional dish of French cuisine, which can often be found in cafes and restaurants. But it’s not so difficult to prepare it using honey mushrooms at home and treat yourself to this exquisite taste.

Products you will need:

Instructions for preparing mushroom soup:

Stewed potatoes with mushrooms and onions: delicious recipes

Serve the finished soup with white bread croutons or sprinkle with crushed breadcrumbs.

There is a great idea on how to cook honey mushrooms deliciously. Combine mushrooms with cheese and dumplings, and then bake them in the oven. To prepare you will need:

This dish is not only prepared, but also eaten very quickly.

The most popular and favorite dish, of course, is fried potatoes with mushrooms. In order to prepare fresh honey mushrooms, the housewife will need:

Freshly picked honey mushrooms (if it’s winter, you can use blanks) weighing 500 g
Medium potato tubers - 8-9 pieces.
Onions - 2 pieces.
Sour cream 20% fat - 100-120 m.
Butter and vegetable oil for frying.
Greenery.
Salt and pepper.

You should prepare it like this:

Champignon mushroom shashlik recipes

Place on plates and garnish with herbs. Add a variety of pickles to taste.

If guests arrive unexpectedly and you need to quickly set the table, you can prepare a salad with mushrooms and beans. At first thought, it seems that such a combination of products is simply unacceptable, but in fact it turns out to be a satisfying and tasty dish. Prepare the following ingredients:

Description of preparation:

Chop the carrots and onions and fry over medium heat until tender.
Chop the ham into strips.
Grate the cheese on a fine grater.
Place carrots with onions, ham, cheese into a deep salad bowl, add a can of beans (without liquid) and add mushrooms.
Mix everything well with mayonnaise or sour cream, add salt and garnish with herbs.

Place on plates and serve to guests.

Housewives often decide to cook risotto with mushrooms, but there is no fresh honey mushrooms on hand. In this case, frozen ones will come to the rescue. The recipe is very simple. Step-by-step cooking instructions:

Honey fungus is an edible forest mushroom that is often found in deciduous forests.

Honey mushrooms loved by many mushroom pickers: they are pleasant to collect because they grow in large groups; Aromatic and tasty dishes are prepared from honey mushrooms and marinated for the winter.

Let's consider in detail: types of mushrooms description and photo, benefits and harms of mushrooms, when to collect and how to prepare honey mushrooms.

Your names honey fungus(translated from Latin as “bracelet”) received due to the peculiar form of mushroom growth - in the form of a ring.

Most often, honey mushrooms can be found on stumps in whole families, in coniferous and deciduous forests. Mushrooms prefer to grow on any rotten wood and rotten stumps.

You can find honey mushrooms not only under trees, but also in meadows, forest edges and under bushes.

Honey mushrooms are easy to recognize; they have a long, thin leg up to 12-15 cm long. Color varies from light yellow to dark brown depending on location and age.

Most mushrooms have a stalk "skirt". The cap is round in shape, rounded downwards, the underside with pronounced plates.

The color of the cap varies from light cream to red-brown. Hat of young honey mushrooms covered with small scales, becomes smooth with age.

Each type of honey mushroom has its own specific differences, it all depends on the place of growth and age.

Honey mushrooms are healthy to eat and are considered a low-calorie product. Honey mushrooms contain not only minerals and vitamins, but also thiamine, which is responsible for the nervous system and reproductive function.

Among the beneficial substances included in honey mushrooms, the following can be distinguished: microelements(potassium, phosphorus, iron, zinc and others); vitamins groups B, C, PP and E; amino acids; cellulose; squirrels.

In folk medicine, honey mushrooms are known for their antiviral and anticancer effect on the human body, often used in the treatment of the thyroid gland and liver pathologies. Honey mushrooms are excellent removes waste and toxins from the body, have a positive effect on hematopoietic processes.

100 g of honey mushrooms contains the daily requirement of microelements to maintain normal hemoglobin. Regularly consuming honey mushrooms will prevent the development of cardiovascular diseases.

Honey mushrooms will not cause any harm to humans if they have undergone preliminary preparation before preparing dishes.

Contraindications to the use of honey mushrooms

Don't forget that mushrooms are hard food to digest, so don't eat mushrooms at night. Excessive consumption of honey mushrooms can lead to diarrhea. You should not give honey mushrooms to younger children 12 years.

Types of mushrooms

Of the large number of edible species, honey mushrooms. There are 4 main ones, most often collected by mushroom pickers.

An edible mushroom that grows in large colonies, mainly on rotten and damaged wood in deciduous forests. The cap of this species is brown and becomes transparent after rain.

Honey mushrooms have caps with a diameter of 3-8 mm, the center is lighter than the edges. Honey fungus is up to 9 cm high, the leg is light with a ring, over time only a strip remains of it. Below the ring is a leg with scales.

The first mushrooms can be found starting in June and they bear fruit until the end of August.

These honey mushrooms have a high stalk up to 10 cm, yellowish color with a white coating, dense in length, slightly widened downwards. Over time, the leg thickens.

The cap sizes are from 3 to 7 mm in diameter, light yellow in color, becoming yellowish-brown in wet weather. The edges of the cap are lighter than the center. Below there are light, sparse plates.

They begin to bear fruit from June until autumn frosts.

Mushrooms can be found in meadows, fields, summer cottages, ravines and forest edges. Honey mushrooms grow in arched rows.

A popular type of mushroom, it is distinguished by its large size. A mushroom on a stalk 8-10 cm long with a slight thickening at the very bottom. The thickness of the stem is up to 2 cm. You can see a pronounced ring under the cap itself.

The hats are large, on average 3-10 cm (sometimes up to 15-17 cm). The plates are light yellow, rare.

Young honey mushrooms are covered with scales on the surface. The color of the cap depends on the type of trees on which the mushrooms grow - from light to brown colors.

Honey mushrooms begin to bear fruit from the end of August and end in October.

Honey mushrooms can be found on damaged and old deciduous trees, mainly poplars and willows.

The leg is 2-7 cm high, up to 1 cm thick, velvety brown.

There is no ring under the cap on the stem. The cap reaches a diameter of up to 10 cm, from yellow to brownish-orange in color. The plates are white and sparse. The pulp is white or yellowish.

Honey mushrooms can be found in thawed patches and even under snow, from autumn to spring.

If you are an inexperienced mushroom picker, always follow the rule: “If you’re not sure, don’t take it”, it is better not to risk the health of yourself and your loved ones.

Main differences: The caps of inedible mushrooms are brighter in color and can be brick red, rusty brown or orange, while the edible ones are light beige or brownish in color.

The most dangerous are false ones honey mushrooms sulfur-yellow color.

Also the surface of the cap of edible honey mushrooms covered with scales, darker color than the color of the cap.

False honey mushrooms They always have a smooth cap surface, most often wet, and after rain the surface becomes sticky.

Fans of overgrown mushrooms should take into account the fact that the scales disappear as the mushrooms grow.

Edible mushrooms always have white, cream, pink plates on the underside of the cap, and in false mushrooms they quickly darken and have green, olive-black shades.

There are edible honey mushrooms on the stem "skirt" made of film located under the cap, false mushrooms do not have it - the main difference that should always be taken into account.

Real mushrooms have mushroom aroma, poisonous mushrooms smell like mold and earth.

Picking mushrooms in the fall is a familiar activity to many. But you won’t be satisfied just by collecting the necessary mushrooms on a quiet hunt. Having returned home from the forest with a full basket of honey mushrooms, you still have to spend a lot of effort on their further processing and only then start cooking them. That’s why we’ll discuss what they do with it after collection. We'll tell you how to wash them, clean them, whether they need to be soaked, how long to cook them... Popular About Health has prepared detailed instructions on this matter. So let's start the conversation.

What do they do with honey mushrooms when collecting and already collected??

Cleaning, sorting, washing

The first stage of processing mushrooms after harvesting is cleaning, it begins with removing debris. Try to manually remove remaining leaves, grass and other large debris. This can be done in the forest. You can immediately begin sorting the mushrooms by size, putting large specimens in a separate container. Ruthlessly throw away specimens that are heavily worm-ridden, rotten, or old. A new sorting awaits you at home...

For example, honey mushrooms that are intended for drying are not recommended to be washed. Then place the harvest in a bowl of water. Soaking for a short time will help get rid of small debris that is stuck to the caps and stems of the mushrooms, and also stuck in the plate part. After 5-10 minutes, rinse the honey mushrooms under running water, paying attention specifically to the plates. Gently massage the area with your fingers to remove impurities. Using a knife, remove the pimples from the caps and clean the skirts from the legs. The edge of the leg must be cut off and the wormholes removed.

Is it necessary to soak honey mushrooms in water??

The soaking process removes the milky juice from the mushroom body. Many varieties of mushrooms must be soaked, and this process is quite lengthy. But armillaria do not contain milky juice in their pulp and do not have an unpleasant taste, so there is no need to soak them. In addition, after prolonged contact with water, their taste deteriorates.

Do I need to cook honey mushrooms and how much??

Some housewives boil honey mushrooms before frying and pickling, although this is not a mandatory requirement. They do this in order to neutralize the product. Although these mushrooms are edible, they can accumulate toxic substances from the environment. To protect yourself and your family from poisoning, mushrooms can be cooked.

Place the harvested crop in a saucepan with water and cover with a lid. There is no need to salt the first water. Bring to a boil and drain the water after five minutes. Fill the pan with clean water, boil the mushrooms, add salt (half a tablespoon of table salt per liter). You can also add spices and one whole onion head. Continue cooking for 15-20 minutes. Then we put the honey mushrooms in a colander and let them drain. Now the mushrooms are ready for frying, freezing, and pickling.

What dishes are prepared from honey mushrooms??

These mushrooms have a pleasant taste, they are suitable for preparing any dishes - honey mushrooms are good fried, salted, pickled, in soups, and salads. If you do not plan to cook them right away, then after cooking the product can be sent to the freezer, packaged in bags. At any time you can prepare some kind of treat from mushrooms.

Now, when you bring home a basket of honey mushrooms, you won’t be confused, because you know what all the mushroom pickers do with them after picking them. First, they need to be peeled, washed, and then boiled. After this, you can cook any mushroom snacks and dishes with them.

Fans of quiet hunting, especially beginners, are interested in the question: what to do with honey mushrooms after collection, how to properly collect them, process them, what tasty things to cook from mushrooms and, if there are a lot of them, how to preserve the product until the next season. Simple tips will help you fully enjoy the results of an active holiday and feed your family deliciously.

Honey mushrooms - where do they grow and when to collect?

Beginners who find themselves in the forest for the first time are overcome by a feeling of confusion, which is much easier to cope with if you have basic information about mushrooms. Knowing how to collect honey mushrooms, you will be able to save time when processing them, and save yourself from the need to once again sort through the mushroom mass and cut off the excess.

Honey mushrooms fully justify their name and grow on old stumps or very rarely on old trees or at their base.
This mushroom species is common in deciduous forests and is practically never found in coniferous forests.
When collecting mushrooms, preference should be given to medium-sized young specimens, cutting them off along with the stems, slightly higher from the mycelium.
In large overgrown mushrooms, only the caps are tasty, and the legs are hard and a little rubbery in taste.

How to properly clean honey mushrooms?

Having collected baskets full of the generous gifts of the forest, and having arrived home with a feeling of pleasant fatigue, all that remains is to process the mushroom abundance. You always want to do this with minimal effort, and knowing how to clean honey mushrooms will quickly help you cope with the task in the best possible way.

If the mushrooms were collected correctly, cleaning will not take much time. All that remains is to sort through the mushroom mass, removing spoiled or wormy specimens if any.
When collecting honey mushrooms in a hurry, parts of the mycelium often remain on the stems and need to be cut off.
Certain types of honey mushrooms have scales on their caps, which it is advisable to scrape off with a knife or wipe with napkins.
As a rule, honey mushrooms do not require a special approach when cleaning, and their processing will mostly depend on their further purpose. For example, for freezing, the cleanest honey mushrooms without sand and debris are selected and, if possible, they are not washed, but simply wiped with a paper towel. It is better to rinse the mushroom mass with particles of earth and other contaminants in water and let it drain.

How to cook fresh honey mushrooms?

It is preferable to process honey mushrooms on the first day after collection. They can be stored fresh for no more than two days. Before salting, pickling or adding to dishes, wild mushrooms are first boiled.

Sort out and wash the mushroom mass, leave in a colander to drain.
Boil water, adding a tablespoon of salt per two liters of liquid.
Add the prepared mushrooms and allow the contents of the pan to boil again, skimming off the foam.
How long to cook honey mushrooms depends on the size and degree of maturity of the mushrooms. A sign of readiness will be the mushroom mass sinking to the bottom. As a rule, cooking takes about half an hour.

What can you do with honey mushrooms?

Having figured out what to do with honey mushrooms after collection, and having properly prepared them for further preparation, you can begin to follow recipes for delicious snacks or independent dishes. Popular versions of using honey mushrooms in cooking or preparing them for future use will help you use the product as efficiently as possible.

Recipes with honey mushrooms may involve boiling them, followed by stewing, frying, as well as storing them for future use in the form of a pickled appetizer or caviar.
Multi-component dishes with honey mushrooms, where mushrooms are combined with vegetables or meat, will delight you with excellent taste and nutritional characteristics, and an amazing rich aroma.
Recipes with honey mushrooms for the winter include long-term sterilization of the preparations, which can subsequently be hermetically sealed. Without sterilization, the vessels can be stored in the cold under loose lids.

How to pickle honey mushrooms for the winter with vinegar?

Using vinegar will allow you to preserve your favorite mushrooms until the next season and provide your family with a delicious snack. A set of spices can be compiled based on individual preferences, adding new savory ingredients to taste or replacing those proposed with them.

Ingredients:

honey mushrooms – 1.5 kg;
water – 3 glasses;
granulated sugar – 4 teaspoons;
salt – 2 tbsp. spoons;
vinegar - 1/3 cup;
laurel, allspice, cloves, garlic, vegetable oil.

Preparation

The honey mushrooms are boiled for 20 minutes, washed, and allowed to drain.
Boil water with the addition of salt, sugar, spices and herbs.
Pour in vinegar, add mushrooms and cook for 30 minutes.
Place the mushroom mass with the marinade into jars, sterilize them for 20 minutes, seal them, and wrap them warmly until they cool.

How to dry honey mushrooms?

They will be an excellent winter preparation. They can be used for cooking first courses, added to salads and other culinary compositions. You just need to soak the product for several hours, then boil until fully cooked for 30 minutes.

Before drying, it is not advisable to wash honey mushrooms, but only wipe them with napkins or paper towels.
Mushrooms can be strung on strings and dried in good weather in natural conditions in the attic or under a shed.
Such bundles are also dried in dry, ventilated, warm rooms.
A more modern way of drying honey mushrooms is to use an electric dryer. Mushroom specimens are laid out on trays and dried at a temperature of 50 degrees until the moisture evaporates.
You can dry the mushrooms in the oven: the mushrooms are laid out on a baking sheet and placed in a device preheated to 60 degrees for 4-7 hours. The door should be slightly open.

How to properly freeze honey mushrooms for the winter?

When studying what can be done with honey mushrooms after collection, many are attracted by recommendations for freezing the product. If you have free space in the refrigerator and a catastrophic lack of time, this preparation method is one of the highest priorities. For information on how to freeze fresh honey mushrooms for the winter, see the following points:

It is advisable not to wash the mushrooms, but simply wipe them with a towel or napkins, and brush off any debris or small amounts of sand.
Honey mushrooms are laid out in one layer in the chamber, frozen, and then poured into a bag for storage and final freezing.
You can also freeze already boiled or fried mushrooms by placing them in portioned bags or containers.

How to cook honey mushroom soup?

Which will be described below, can be cooked exclusively with vegetables or added to the composition of cereals and pasta. The hot dish will be tasty and nutritious if you take meat broth as a liquid component, and when serving it, put boiled meat cut into small slices into plates.

Ingredients:

honey mushrooms – 0.5 kg;
water or broth - 2 l;
potatoes – 4-6 pcs.;
onions and carrots - 1 pc.;
laurel, peppercorns, salt, herbs - to taste;
butter – 40 g.

Preparation

Boil the honey mushrooms for 20 minutes, drain on a sieve, and transfer to boiling broth.
Add potato cubes, and after 10 minutes of cooking, add the onion and carrot sauté.
Season the hot dish to taste, cook for 10 minutes, serve with herbs and, if desired, sour cream.

How to fry honey mushrooms with onions?

Recipes with fresh honey mushrooms can be made without preliminary boiling only if you are confident in the quality of the mushrooms and their environmental purity. If you have such a product, you can fry it with the addition of onions and sour cream. The amazing rich taste and stunning aroma of the dish deserve the highest praise.

Ingredients:

honey mushrooms – 800 g;
onion – 1 pc.;
sour cream – 200 g;
butter – 70 g;
salt, pepper, herbs.

Preparation

Place the prepared mushrooms in a frying pan, add a glass of water and simmer under the lid for 20 minutes.
Open the lid and evaporate the moisture.
Add oil, chopped onion, fry the ingredients until golden brown, stir in sour cream.
Season the honey mushrooms fried with onions and sour cream to taste with salt, pepper, herbs, heat for a minute and let it brew a little.

How to fry honey mushrooms with potatoes?

An unchanging classic that does not lose popularity over time -. The taste of the culinary composition, even without additional seasonings and spicy additives, pleases with its inimitable harmony. Often the composition is supplemented with onions, and for piquancy at the end of frying you can add finely chopped garlic.

Ingredients:

honey mushrooms – 800 g;
onion – 1 pc.;
potatoes – 1.5 kg;
oil – 100 ml.

Preparation

Boil honey mushrooms until tender, drain in a colander.
Fry the onion in oil, add mushrooms, and evaporate the moisture.
Add peeled and finely chopped potatoes and fry the ingredients, stirring.
Potatoes with honey mushrooms will be ready when the vegetable slices become soft.

Salad with fried mushrooms

If you want to make a salad with mushrooms, chicken with honey mushrooms is a win-win combination. By supplementing the ingredients with chopped or grated cheese, nuts, finely chopped garlic and dressing with mayonnaise, you will be able to get an excellent appetizer, which will also occupy a significant place in the holiday menu. If desired, the dish can be decorated in layers, covering each with a mayonnaise mesh, and then left for several hours to soak.

Ingredients:

honey mushrooms – 700 g;
chicken fillet – 0.5 kg;
cheese – 200 g;
nuts - half a glass;
garlic – 2 cloves;
salt, pepper, mayonnaise, butter.

Preparation

Boil until tender, and then fry honey mushrooms in oil.
Finely chop the boiled chicken and add to the mushrooms.
Cheese, nuts, and garlic are also sent there.
Season the salad with salt, pepper, mayonnaise, mix, and let it brew.

Pasta with honey mushrooms

It will become an exquisite dish for a home meal with or without any occasion. Dried or fresh basil and a pinch of Italian or Provençal herbs will give the dish an additional piquant taste. No less popular is the version with garlic, which is added at the final stage of cooking.

Ingredients:

honey mushrooms – 0.5 kg;
paste – 0.5 kg;
chicken fillet – 250 g;
processed and hard cheese – 150 g each;
cream – 200 ml;
onion – 100 g;
curry, salt, pepper, oil, herbs.

Preparation

Fry chopped chicken and pre-boiled honey mushrooms with onions separately.
Combine meat and fried mushrooms, add cream and melted cheese.
Season the sauce to taste, simmer for 5 minutes, stir in grated hard cheese and boiled pasta.
Serve the dish immediately, placing it on warm plates and seasoning with herbs.

Honey mushroom caviar with garlic - recipe

Caviar from honey mushrooms with garlic can be prepared from substandard specimens, trimmed legs or mature mushrooms, which are of little use for other dishes and preparations. The resulting snack is an excellent addition to a slice of fresh bread, a component for creating a filling for baked goods, or an addition to other dishes.

Ingredients:

honey mushrooms – 0.5 kg;
carrots – 100 g;
onion – 200 g;
garlic – 3 cloves;
salt, pepper, oil.

Preparation

The honey mushrooms are boiled for 20 minutes, after which they are fried in oil with the addition of onions.
Separately, simmer the grated carrots in oil.
Combine mushrooms with onions, carrots and garlic in a blender and chop.
Salt the caviar, pepper it, mix it, let it brew a little.

Julienne with honey mushrooms - recipe

Julienne with honey mushrooms is a dish for the holiday menu that you can pamper your family with on weekdays. The delicious rich taste of a delicacy with French roots cannot be spoiled, especially if you choose high-quality natural cheese and homemade sour cream to fulfill the recipe. When serving, decorate the dish with greens.

Ingredients:

honey mushrooms – 1.2 kg;
onion – 300 g;
sour cream – 300 g;
cream cheese – 200 g;
butter – 70 g;
flour – 30 g;
salt, pepper, herbs.

Preparation

Fry the onion in oil, add flour, sauté for 2 minutes.
Add honey mushrooms and sour cream, previously boiled until ready, mix and warm up a little.
Spread the mixture into oiled cocotte pans, sprinkle with cheese and bake at 180 degrees for 7-10 minutes.

Pie with honey mushrooms - recipe

The following recipe is for those who don’t mind pampering themselves with homemade cakes. In this case, boiled and then fried honey mushrooms are used as a filling. If desired, the mushroom mass can be supplemented with onions sautéed in oil, and instead of shortcrust pastry prepared from the indicated ingredients, take ready-made puff pastry.

Honey mushrooms are mushrooms familiar to every Russian. You can prepare a wide variety of aromatic and tasty dishes from them, and the benefits of these mushrooms have been known for a long time. And collecting honey mushrooms is quite pleasant - they grow in groups, covering large areas, so you can even collect several buckets from one place.

The mushroom got its name due to the characteristics of its growth. It is no secret that honey mushrooms grow on tree stumps and around them, not singly, but in families. In this regard, there are two versions of the origin of such an interesting name.

The first is based on the fact that “honey agaric” is a word with the same root as the word “stump”, and the second says that one day mushroom pickers discovered this mushroom, and after cutting it off, they saw several more growing nearby and exclaimed: “There they are again!”, and so Thus, the word “honey agaric” follows from the word “again”.

In any case, this name has been assigned to the mushroom for a very long time and, despite its folklore origin, is official in Russia.

Honey mushrooms grow in whole families on stumps in forests, both coniferous and deciduous. They are found on absolutely all continents, except for permafrost regions. They prefer to grow on old rotten stumps and any rotten wood.

These mushrooms can be recognized by their long stem, which can reach 15 cm, and a round cap with pronounced plates on the underside. The color of the stem can vary from light to dark brown shades, and the cap from light cream and yellow to brown-red tones. More detailed characteristics of honey mushrooms depend on their type, age and place of growth.

Types of mushrooms

There are a large number of types of edible honey mushrooms, and the following are widespread and loved by Russian mushroom pickers:

They are characterized by small cap sizes - 3...7 mm in diameter and a high stem, reaching 10 cm. At the same time, its thickness reaches 8 mm. Its color is yellowish with a white coating. The cap is also a light yellow shade, and in damp weather it changes color to yellowish-brown. The center of the cap is always darker in color than its edges. They bear fruit, like other types of honey mushrooms, in waves, starting in June and ending with autumn frosts;

This species of honey mushrooms is slightly darker in color than the previous representatives of these mushrooms. Their hat is brown, and after rain it becomes transparent. The diameter of the cap can be from 3 to 8 mm, and its center is lighter than the edges. The leg, up to 9 cm high, is characterized by the presence of a ring, which turns into a strip with age. To the bottom of the ring the leg has scales. The first summer honey mushrooms can be found as early as June, and their fruiting lasts until late autumn;

They are large in size. For example, the cap of the real honey mushroom can reach 17 mm in diameter. Both the cap and the leg of young representatives of this species are completely covered with scales. The color of the mushroom is a soft pastel, from light to dark brown shades. These honey mushrooms appear in the summer towards the end of August and bear fruit until October, until the first frost;

They bear fruit from autumn to spring, so you can even find them under the snow in thawed areas. The diameter of the mushroom cap reaches 10 cm in diameter, and the stem is 7 cm in height and does not have a skirt. The stem is dark brown, and the cap varies from dark yellow to orange-brown.

October mushrooms, autumn honey mushrooms: video

Benefits and harms

Eating honey mushrooms has a beneficial effect on human health, since they contain not only vitamins and minerals, but also special substances, for example, thiamine, which is responsible for reproductive function and the nervous system. Mushrooms are rich in protein and also contain zinc, copper, phosphorus, potassium, iron, etc. At the same time, honey mushrooms are low-calorie and suitable for consumption by people watching their weight and diabetics.

In folk medicine, the beneficial properties of honey mushrooms have long been appreciated, the main of which are antiviral and anticancer effects on the human body. These mushrooms perfectly cleanse the intestines, removing waste and toxins. The use of honey mushrooms also has a good effect on the processes of hematopoiesis.

In principle, honey mushrooms will not cause any harm to the human body if they undergo good preliminary preparation before preparing the dish: cleaning and cooking. But you should not overuse honey mushrooms, since they, like all mushrooms, are difficult food to digest. Therefore, you should not gorge yourself on honey mushrooms at night. In addition, the cleansing effect of honey mushrooms can turn into diarrhea with unlimited consumption of these mushrooms.

How to cook

Honey mushrooms, like most mushrooms, need to be processed as quickly as possible after harvesting or purchasing. Depending on how many of these mushrooms are available, you can use various ways to prepare honey mushrooms for lunch, for example, cook them into soup or simply fry them with onions, or process them for longer storage: freeze or pickle.

The fastest and easiest way to process honey mushrooms is to fry them. Moreover, absolutely any side dish will suit them, and the dish will turn out very tasty and aromatic. Fried honey mushrooms are suitable for consumption by people watching their weight, since 100 g of the finished product contains less than 50 kcal. In order to fry honey mushrooms you will need the following ingredients:

honey mushrooms – 0.5 kg;
onion (medium) – 2 pcs;
butter or vegetable oil;
salt, pepper - to taste.

After all the ingredients have been collected, begin washing the mushrooms. They need to be washed thoroughly under running water, paying special attention to the undersides of the caps, as the plates may contain grains of sand and other debris. Then you can dry them a little and cut them into large pieces. Small mushrooms are fried whole.
While the honey mushrooms are drying after washing, you can heat a frying pan with oil and fry the peeled onions and cut into half rings until transparent. Usually this takes no more than 2…3 minutes.
Then add honey mushrooms to the onion and fry, stirring constantly, until the liquid that comes out of the mushrooms during cooking has completely evaporated. Season with salt and pepper.
You can add sour cream to the already prepared dish and simmer under the lid for about 5 minutes, or add fresh dill.

Honey mushrooms make a very tasty winter snack for long-term storage, which is suitable for any holiday table. To prepare pickled mushrooms you will need:

honey mushrooms – 3 kg;
water – 1.5 l;
allspice peas – 8 pcs;
garlic – 2…3 cloves;
bay leaf – 2 pcs;
vinegar 9% concentration - 2/3 cup;
salt – 2 tbsp;
sugar – 1 tbsp.

After all the products have been collected, you can begin to prepare honey mushrooms. Small mushrooms are ideal for seaming. In some varieties of honey mushrooms, the legs can become harsh, so they are sometimes shortened, but not completely, by 1/3 of the length. Mushrooms must be thoroughly cleaned and washed. This is followed by a pre-cooking operation. Honey mushrooms need to be boiled in salted water for 15...20 minutes until cooked (they will sink to the bottom of the pan). Afterwards they are thrown into a colander and the water is drained.
To prepare the marinade, add all the spices except vinegar to the water and bring to a boil. Then add the prepared mushrooms and cook everything together for 5...10 minutes. Towards the end of cooking, add vinegar to the pan.
The mushrooms are placed in clean jars and the marinade is poured on top. The jars are rolled up and allowed to cool at room temperature. It is recommended to store the preparations in a cool place, and they can be eaten about a month after preparation.

This dish is lean and light, but very healthy and nutritious. In order to prepare honey mushroom soup, the first thing you need to do is stock up on a small amount of the necessary ingredients according to the list:

honey mushrooms – 0.3…0.4 kg;
potatoes – 0.5 kg;
onion (medium) – 1 piece;
carrots – 1 piece;
vegetable oil – 3…4 tbsp;
salt, pepper - to taste.

After all the ingredients have been collected, begin the preliminary preparation of honey mushrooms. They must be thoroughly washed and cut into small pieces.
The soup can then be prepared in different ways. For example, some people pre-boil honey mushrooms over low heat for half an hour, after which the water is drained, and the honey mushrooms are filled with new water and the soup is prepared. Others do things a little differently, dropping the mushrooms into boiling water and cooking them for 15 minutes before adding the rest of the ingredients.
In any case, potatoes are added first to the honey mushrooms after the specified time. While it is boiling with the mushrooms, they prepare the frying. To do this, onions and carrots are peeled and chopped: onions - into small cubes, carrots - on a grater; after which they are fried in a small amount of vegetable oil.
When the potatoes are almost ready, add the fried potatoes to the soup, mix everything and season with salt and pepper. After this, cook the honey mushroom soup for another 5 minutes.
The finished soup is poured into plates; fresh herbs and sour cream can be added to each of them.

fresh;
with preliminary heat treatment.

The first freezing method will preserve the taste and aroma of freshly picked honey mushrooms, and if defrosted correctly, the mushrooms will be firm and suitable for preparing any dish. The second method is suitable for those housewives who are hesitant about freezing fresh honey mushrooms. Both of these methods allow you to preserve the crop in the freezer for quite a long time, so both will be considered separately.

If a decision has been made to keep the collected honey mushrooms frozen fresh, then you should pay special attention to their pre-processing - cleaning them from dirt. The fact is that honey mushrooms cannot be washed before freezing; all plant residues must be removed from small fungi manually, which requires patience from the housewife.

But first, the mushrooms are sorted into large and small ones and, at the same time, rejected - only healthy honey mushrooms without signs of rot and stains are considered suitable for freezing. Then they begin to clean them.

If the mushrooms are very dirty, they can be wiped with a clean damp towel and then dried. To preserve the aroma, it is best not to cut honey mushrooms, but to freeze them whole. Honey mushrooms can be packaged in flat containers, resealable freezer bags, or on trays.

It is important to lay them out in one layer. If you place them too tightly on top of each other, the mushrooms will simply stick together, and when defrosted they will lose their shape. Honey mushrooms can be stored frozen at a temperature of about -18 0 C for 6 months.

Here you can use one of three heat treatment methods before freezing mushrooms:

blanching. This term means short-term scalding of fresh mushrooms with boiling water or steam. This method allows you to quickly get rid of dirt on mushrooms, but honey mushrooms prepared in this way after defrosting are not suitable for preparing all dishes. The fact is that after blanching, the mushrooms fall apart and their shape is deformed. Such honey mushrooms can be used in soup or for preparing mushroom caviar;
by boiling. You can boil honey mushrooms. They are also pre-cleaned, then dipped in salted water and cooked for half an hour over low heat. After this, the mushrooms are placed in a colander, waiting for the water to drain, and then drying the mushrooms on a cloth or paper towels. When the mushrooms have dried and cooled, they can be placed in containers for freezing;
frying. The mushrooms are pre-fried for 20...25 minutes, and then after cooling they are placed in containers in portions. In addition, you can extinguish honey mushrooms and also package them, and pour the liquid in which they were stewed on top. Fried and stewed honey mushrooms are stored twice as long when frozen as fresh ones - 3...4 months.

A delicious recipe for honey mushrooms for dinner. Special recipes for making pickled mushrooms. All components of the dish

Rules of use

How to clean and boil mushrooms

Types of mushrooms

Honey mushrooms - where do they grow and when to collect?

How to properly clean honey mushrooms?

How to cook fresh honey mushrooms?

What can you do with honey mushrooms?