Honey mushrooms summer recipes. Unique recipes from pickled mushrooms. Detailed recipes with a video of preparing a delicious dinner and lunch from mushrooms with chicken

Hello my wonderful cooks. Tell me, how often do you pamper your household with mushroom dishes? If it's very rare, then it can be easily fixed. I decided to dedicate today's article to mushrooms. In pickled form, these mushrooms have a low calorie content - only 15.7 kcal. Therefore, today I will share what to cook with pickled mushrooms.

In general, let your imagination run wild and don't be afraid to experiment. And then in the comments, unsubscribe what happened and whether you liked it. And if you have a photo, you can attach it. Let's love together 🙂

Salad "Polyanka" with ham

For such a delicious meal, you will need the following products:

• 350 g smoked meat;
• 350 g of cheese;
• 4 things. eggs;
• 3 medium sized potatoes;
• a jar of mushrooms;
• green onion feathers.

We cut the meat, but not very large pieces. Grind boiled potatoes, grate. Boiled eggs and cheese are also grated. Finely chop greens. Just put each ingredient in a separate bowl.

After, put each layer on a flat dish and grease with mayonnaise and smear. The last one is not needed. The first is cheese, the second is ham, the third is potatoes, the fourth is eggs, the fifth is green onions. And the sixth - mushrooms. Just lay out the mushrooms just before serving.

And bring this yummy to the table. This sumptuous dish is a must-try.

Salad with smoked chicken and mushrooms

Stock up on these products:

• mushrooms (jar);
• 4 chicken eggs;
• 3 pcs. chicken thighs;
• 3-4 pickles;
• a bunch of green onions;
• a jar of canned peas;
• crushed black pepper;
• natural yogurt + mayonnaise.

Boil the chicken, cool and separate from the bones. Then cut the meat into small cubes. Boil hard-boiled eggs. Peel off the shell and chop into small cubes. Grind cucumbers - the pieces should be small.

Then we combine peas, meat, cucumbers, eggs and mushrooms. Pepper the mixture. We will fill with yogurt + homemade mayonnaise. I advise you to take in equal proportions. Top the salad with chopped green onions.

Well, the salad is ready. By the way, who follows the figure, I recommend filling only with yogurt. Get a protein lunch. In general, a great solution for those who want to be "thin, sonorous and transparent" 🙂

Salad with potatoes and carrots and beans

To eat this you need to take:

• large onion;
• a jar of pickled mushrooms;
• mayonnaise;
• 2 medium carrots;
• 2 boiled potatoes (medium size);
• a few tbsp. vegetable oils;
• jar of canned red beans.

Three peeled carrots on a grater. It is advisable to use a "Korean" grater - it will come out more beautiful. Onion cut into thin half rings.

Fry the mushrooms with onions and carrots in oil. We cut the potatoes into small cubes. We recline the beans in a colander, rinse and mix with the rest of the ingredients. We fill the salad of potatoes, mushrooms, carrots and beans with homemade mayonnaise.

Salad of pickled mushrooms and cucumbers - lean meal

This dish is made from the following set of products:

• 300 g honey mushrooms;
• 3-4 medium sized potatoes;
• 4 things. pickled cucumbers;
• a small bunch of green onions;
• vegetable oil;
• salt + pepper.

Boil the potatoes in their skins, cool and chop the peeled into small pieces. We chop the onion. Cucumbers cut into small pieces. If mushrooms were marinated in a spicy marinade, I advise you to rinse them.

Mix cucumbers with potatoes, onions and mushrooms. We salt the food, we pepper it. Drizzle with oil and mix well. That's all, the lean dish is ready. By the way, this salad recipe makes 4-6 servings. So that's enough for everyone 🙂

Cooking salad with mushrooms and Korean carrots

This dish, in fact, is another variation of Polyanka. It is incredibly easy to make and looks very pretty. In general, such a dish will decorate any feast.

Take the following ingredients:

• 250 g chicken fillet;
• 200 g Korean carrots (I advise you to take spicy ones);
• a jar of honey mushrooms pickled;
• 70 g of hard cheese;
• 12-14 pcs. cherry tomato;
• large cucumber;
• dill greens;
• mayonnaise;
• 1 tsp Sahara;
• a little vegetable oil;
• 250 ml of water.

Sugar is soluble in water. Mushrooms are thrown back in a colander and sent to a sweet solution for half an hour. Then we recline again - let the excess liquid go away. We rub the cheese on a coarse grater. Boil the chicken, cool and cut into cubes. We chop the greens.

To prepare such a salad, we need a soup deep plate. Lubricate its surface with oil. Then distribute evenly on a plate. Lubricate the mushroom layer with mayonnaise on top. By the way, each subsequent layer will also need to be smeared with mayonnaise. Next, lay out the cheese. The next layer will be dill. And then comes the carrots. The final layer will be meat.

Cover the salad with a flat plate and send it to the refrigerator. At least it should be here for half an hour, and ideally, leave it overnight. Then we take the dish out of the refrigerator and carefully turn it over. As a result, our yummy will be on a flat plate. Before serving, decorate with tomatoes and chopped cucumber slices. The salad will turn out very elegant!

Fried potatoes with pickled mushrooms

You need to take the following ingredients:

• 200 g mushrooms;
• 3 pcs. potatoes;
• 1 PC. onion;
• vegetable oil;
• salt + pepper.

Peel the potatoes, wash and cut into beautiful cubes. In a frying pan with hot oil, send the chopped onion and fry until golden brown. Then add the potatoes to the pan with the onions. Cook with the lid closed over medium heat for about 15 minutes. Don't forget to turn over periodically.

We wash the mushrooms, discard in a colander and cut into small pieces. Then we send to the potatoes with onions. Salt the dish and pepper. And then we continue to fry everything together until cooked - this is another 10 minutes.

The taste of this dish is simply divine. I think that the neighbors will also get it - their saliva will flow like a river. What is this dish eaten with? Yes, in principle, you can serve with whatever you want. For example, with fresh vegetables or sour cream sauce.

Soup with pickled mushrooms and melted cheese

This mushroom soup is lean. It turns out very tasty. By the way, if you don’t have pickled mushrooms, it doesn’t matter. You can also make soup with frozen mushrooms.

Based on a 4-liter pan, you will need the following ingredients:

• 0.5 kilo potatoes;
• 2 pcs. onions and carrots;
• 180 g of processed cheese;
• 250 g honey mushrooms;
• vegetable oil;
• water;
• salt + pepper;
• parsley or dill.

Finely chop the onion, and grate the carrots on a coarse grater. Fry the onion in a pan until golden brown. Then add carrots to the onion and continue to fry for another 5-7 minutes.

Bring water to a boil and add mushrooms to it. Cook for 10 minutes. Cut the peeled potatoes into cubes. And send it to the mushroom broth. Salt the soup, pepper it and cook for 5-10 minutes over low heat. Then add the frying and continue to cook for another 5 minutes.

The final touch is to add the grated melted cheese. Mix everything and remove the dish from the heat. Well, that's all - cheese soup with melted cheese is ready. Immediately before serving, I advise you to sprinkle it with chopped herbs.

I think now you can definitely show your friends and acquaintances what you can cook from pickled mushrooms. I think they will once again be surprised by your culinary skills. And so that they don’t pester you with questions, drop them a link to the article. Let them be enlightened. That's all for today: bye-bye.

Autumn generously shares with us not only a rich variety of ripe vegetables and fruits, but also mushrooms beloved by most of us. And with the advent of September, our minds, baskets and tables are rightfully occupied by the most popular and plentiful autumn mushrooms - mushrooms. It is autumn mushrooms that are called real mushrooms, and they got their name for a reason. Unlike summer and winter mushrooms belonging to the fourth category, real honey agaric belongs to the first or second category of mushrooms, because in terms of their nutritional qualities and calorie content, autumn mushrooms are not inferior to either boletus or boletus. And according to many mushroom lovers, their taste even surpasses them. Let's be honest, we are all big hunters to eat fried or salted mushrooms. Well, the editors of "Culinary Eden", according to the established tradition, invite you to figure it out together today and remember how to cook mushrooms.

Honey mushrooms have been known since ancient times. Both two and three centuries ago, our ancestors were happy to collect and cook a wide variety of dishes from these autumn mushrooms. We are not far behind them either. Indeed, what an incomparable pleasure it is to walk through the autumn forest on a nice sunny day, and even after the shortest walk to return home with a full basket of young, strong mushrooms, and with due diligence and diligence, and not with one basket. The yield of mushrooms is such that it allows, with a little luck, to collect a dozen kilograms of delicious fresh mushrooms. Yes, and cooking mushrooms may well pass for pleasant entertainment, in which the whole family will be involved. Indeed, unlike many other mushrooms, honey mushrooms do not require excessively scrupulous cleaning, washing and removal of worms. Yes, and honey mushrooms are not wormy, which only adds to their attractiveness.

And how many dishes can be prepared from autumn mushrooms! Mushrooms are excellently good and boiled, and fried, and stewed, and salted. You can make a salad and an appetizer from mushrooms, you can put them on mushroom caviar or julienne, decorate mushrooms with the simplest mushroom soup, and the most complex mushroom hodgepodge. Honey mushrooms are salted and pickled, dried and frozen to feast on wild mushrooms in the long winter. Yes, and simply fried with potatoes and whitened with sour cream mushrooms will not leave indifferent neither children nor adults.

Today, the Culinary Eden website has collected and diligently recorded for you a selection of the most important tips and secrets, as well as the most interesting recipes that will definitely help even inexperienced housewives to easily figure out how to cook mushrooms.

1. The best way to get mushrooms into your kitchen has been and remains a hike in the forest. Where is it nice to take a walk with the whole family, breathe in the fresh forest air, and return home with abundant booty. Honey mushrooms are very widespread in most forests of our country. They grow on fallen and live trees of various species, especially often found in clearings, and along clearings. It is not difficult to recognize them. In young mushrooms, the hat is spherical, while in adults, it is flat with a tubercle in the middle. The color of the cap is dirty brown or grayish yellow; in young mushrooms, the cap is covered with thin scales that disappear with age. The plates adhering to the stem are light in young mushrooms, with age they become brownish-yellow. The leg of the honey agaric is long, thin, slightly thickened downwards, with a white ring in the upper part. In adult mushrooms, the leg becomes excessively fibrous and coarse and is not suitable for food.

2. If you do not have the opportunity to go for mushrooms on your own, then your path lies in the market or in the store. It is best to buy mushrooms from familiar mushroom pickers on the market. In this case, you can be sure that you will be sold really fresh mushrooms collected in clean forests located far from major cities and highways. Before buying, make sure that all mushrooms are fresh, elastic, without bruising and signs of decay. Be sure to smell the mushrooms. Good fresh mushrooms have an extremely pleasant, pronounced mushroom aroma without extraneous odors. If the mushrooms offered to you look noticeably sluggish, if mold has formed on them or some of the mushrooms have rotted, if unpleasant notes of souring have been added to their own mushroom smell, refuse to buy without regrets. A delicious dish of spoiled mushrooms will not work, and indigestion will not decorate your family evening in any way.

3. When you bring mushrooms home, try to clean and process them right away. Like any other mushrooms, mushrooms are not subject to long-term storage. In the most extreme case, the preparation of mushrooms can be postponed for one day. To keep mushrooms fresh for a day, carefully sort them out, getting rid of excess forest debris, put them in a clean paper bag and put them in the bottom compartment of the refrigerator. But even after such preparation, mushrooms should not be stored for longer than 36 hours.

4. Perhaps not a single most exquisite overseas snack can be compared with simple, but so tasty and fragrant fried mushrooms with sour cream. And this dish is so easy to make! Peel and wash 500 g of mushrooms, put them in a saucepan and fill with water so that it completely covers the mushrooms. Bring to a boil and cook over medium heat for five minutes. Drain the mushrooms in a colander and let the water drain. Meanwhile, melt 2 tbsp. tablespoons of melted butter, add one finely chopped onion and fry until golden brown. Then add your mushrooms and sauté over high heat until golden brown for 10 to 15 minutes, stirring frequently. Once the mushrooms are browned enough, add 3 tbsp. spoons of sour cream, salt and black pepper to taste, mix thoroughly, reduce the heat to the weakest and cook for another five minutes. Serve the prepared mushrooms immediately to the table, sprinkling them with chopped dill.

5. No less tasty is the old cold appetizer of boiled mushrooms with horseradish. Peel and rinse 500 g of fresh mushrooms. Put the mushrooms in a saucepan, add one parsley root, cut into large pieces, one carrot, cut into circles, and one whole onion. Pour the mushrooms with vegetables with salted water, bring to a boil and remove the foam. Then add 2 tbsp. tablespoons of lemon juice, one bay leaf and six black peppercorns. Cook over medium heat for 15 minutes, drain the mushrooms in a colander, drain the water, select and discard the vegetables, and cool the mushrooms. Transfer the boiled mushrooms to a deep salad bowl, add to them half of the horseradish root, grated on a fine grater and mixed with a teaspoon of lemon juice, season with sunflower oil and mix.

6. It is very easy to cook a delicious mushroom soup with buckwheat. Peel and wash 600 g of fresh mushrooms, put them in a saucepan and pour two liters of water. Bring to a boil, remove foam and simmer for 10 minutes. In a frying pan, heat one tablespoon of vegetable oil, add one finely chopped onion, one carrot, cut into small cubes, and half of the parsley root, cut into small cubes. Fry the vegetables until golden brown and transfer to a pan with mushrooms. Cook for another 5 minutes, then add 3 tbsp. tablespoons of washed buckwheat, salt and black pepper to taste. Boil everything together for 20 minutes. Serve the soup with sour cream and fresh dill.

7. Unusually fragrant and satisfying fish hodgepodge with mushrooms has always been one of the most popular dishes of Russian cuisine. Rinse and squeeze one kilogram of sauerkraut. In a deep skillet, melt 3 tbsp. spoons of ghee, lay out the cabbage and simmer over medium heat for 15 - 20 minutes, stirring often. Cut into large pieces 500 gr. salmon fillet and place in a bowl. Add 50 g. capers, two pickled cucumbers, peeled and seeded, and diced, 2 tbsp. spoons of tomato paste, one finely chopped onion and browned in oil, one glass of fish broth, one bay leaf, salt and black pepper to taste. Bring everything to a boil and simmer over low heat for 20 minutes. 200 gr. boil fresh mushrooms in salted water until tender and drain in a colander. Grease a baking dish with oil, put half of the stewed cabbage in it, put fish with pickles and mushrooms on top. Pour all the broth left over from cooking the fish and cover with the remaining stewed cabbage. Sprinkle the hodgepodge with crushed breadcrumbs on top, sprinkle with ghee and bake in a preheated oven to 190⁰ for 15 minutes. Before serving, garnish the hodgepodge with olives, lemon slices and fresh herbs.

8. Delicious and savory is a hot dish of mushrooms baked in a pot with eggplant. Cut four large eggplants into circles, salt and leave for 30 minutes until the juice is released. Then rinse, dry and roll in flour. In a skillet, heat 2 tbsp. tablespoons of vegetable oil and fry the eggplant until golden brown. Separately, fry two large, finely chopped onions until golden brown. Peel and rinse 500 g of fresh mushrooms, boil them in salted water for 5 minutes and drain in a colander. Lubricate ceramic pots from the inside with butter, put one bay leaf and three peas of black pepper on the bottom of each. Arrange eggplants, fried onions and honey mushrooms in alternating layers, filling the pots no more than two-thirds. In a small saucepan, heat one tablespoon of butter, add one tablespoon of flour, mix thoroughly for a couple of minutes, and then pour one glass of boiling milk, stirring constantly, salt and pepper the sauce and heat it for a couple of minutes over low heat. Pour the eggplant with mushrooms with the prepared sauce. Cover the pots with lids and place in an oven preheated to 200⁰ for 30 minutes.

9. An excellent side dish for meat and poultry is obtained from mushrooms with green beans. Sort, clean from the strings and rinse with 250 gr. fresh string beans. Dip the beans in boiling salted water and boil for 10 minutes. Drain in a colander and drain. Peel, rinse and boil for five minutes in salted water 100 gr. fresh small mushrooms. Throw in a colander, let the water drain. In a skillet, heat 2 tbsp. spoons of olive oil, add mushrooms, beans and 1 tbsp. a spoonful of breadcrumbs. Fry, stirring, for 10 minutes, a couple of minutes before the readiness, add salt and black pepper to taste. Remove from heat, add 1 tbsp. a spoonful of good wine vinegar and 2 tbsp. tablespoons finely chopped parsley. Stir and serve immediately.

10. Tasty and fragrant pie with mushrooms will appeal to both adults and children. Chop three cups of flour with a knife with 200 g of butter, and then grind with your hands until large crumbs form. Whisk two eggs with 2 tbsp. spoons of sour cream and a pinch of salt. Combine eggs and flour crumbs and knead the dough. Divide the finished dough into two parts, wrap with cling film and put in the refrigerator for 40 minutes. Meanwhile, prepare the filling. Peel and rinse two kilograms of fresh mushrooms. Heat two tablespoons of butter in a frying pan, add one finely chopped onion, fry until golden brown, then add mushrooms, salt and pepper to taste. Fry everything together until the mushrooms are browned and even slightly dry. Roll out the finished dough into two layers, put one layer on a greased baking sheet, spread the mushroom filling on top, cover with a second layer of dough and pinch the edges. Brush the pie with egg yolk and make a few long slits on top. Bake in an oven preheated to 180⁰ for 30 to 40 minutes. Remove the finished cake from the oven and pour a few tablespoons of lightly salted sour cream into the filling through the upper cuts. Cover the cake with a clean towel and let stand warm for 30 to 60 minutes.

And the site "Culinary Eden" on its pages is always happy to offer you even more new and proven recipes that will definitely tell you how to cook mushrooms.

The hot summer has died down. Ahead of us is the golden autumn time with its autumn gifts of nature. First of all, I would like to note the delicious gifts of the forest, of course, mushrooms.

The article will focus on pickled mushrooms. These delicious mushrooms are one of the most popular on every holiday table. In our family, one has only to open a jar of mushrooms in the morning, and by the evening it is already empty. Sometimes not everyone even has time to try them, pickled mushrooms turn out so tasty.

We put the soaked ones in a saucepan, pour a little water. You do not need to pour a lot of liquids, since the mushrooms give off a huge amount of moisture during cooking. We put the pan on the stove, bring to a boil and cook for 15-20 minutes.
When boiling, foam will appear, it must be removed.

After the water boils, lower the heat and simmer for 30 minutes over low heat. 10 minutes before cooking, pour in the vinegar and mix well.
Now you can lay out the honey mushrooms in sterile jars and tighten the lids tightly.

How to pickle forest mushrooms in jars (recipe for the winter)

In my opinion, the very first and youngest mushrooms are the most delicious. When the mushroom season begins, first of all we make preparations, then we eat ourselves. Since not every year there is a good harvest for mushrooms and you can be left without tasty preservation.

Ingredients.
Mushrooms 3 kg.
Water 1 glass.
Salt 2 tbsp. a spoon.
Sugar 1 tbsp. a spoon.
Black peppercorns 7-8 pcs.
Lavrushka 2-3 leaves.
Carnation 3 pcs.
Umbrellas dill 2 pcs.
Vinegar essence 1 tbsp. a spoon

Cooking process.

Of course, before cooking, you need to rinse and clean everything well. It is better to wash the collected wild mushrooms several times and carefully sort them out for spoiled ones. Change the water several times, only then proceed to the heat treatment.

And so I pour a glass of water into the pan and spread all the prepared material, put it on the stove and, after boiling, cook over low heat for 20-30 minutes.

Sugar, allspice, lavrushka, dill umbrellas, cloves. Cook the mushrooms for another 20 minutes after boiling. At the end, lay out in sterile jars and twist the lids.

Instant pickled mushrooms in 15 minutes

For pickling according to this recipe, it is best to take young and fresh mushrooms. This recipe is not only easy and delicious, it is also very fast. Of course, it will be possible to eat pickled mushrooms not immediately immediately, but in the morning or in the evening it is quite possible. In other words, erase the recipe and you will understand everything yourself.

Ingredients.

Honey mushrooms 1 kg.
Lavrushka 2 sheets.
Table vinegar 2 tbsp. spoons
Garlic 3 cloves

Salt 1 tbsp. a spoon
Water 1 liter

Cooking process.

Clean the mushrooms and rinse well several times.
Put in a saucepan, pour a glass of water and cook after boiling for 25-30 minutes. Be sure to remove the foam that appears.

Drain the first water, rinse the mushrooms, put in a sieve to drain the remaining moisture.

Again we shift the mushrooms into the pan, pour 1 liter of water, add the rest of the ingredients and put on the stove.

The second time, cook for 15 minutes after boiling the mass.
Next, you can decompose the mushrooms into sterile jars, or you can leave it right in the same pan for 12 hours.

After 12 hours, you can treat yourself to delicious pickled mushrooms. Enjoy your meal.

A simple recipe for pickled mushrooms with butter

Such mushrooms will be an excellent cold appetizer on any holiday table. You can also serve them as an addition to mashed potatoes or boiled rice.

Ingredients.

Mushrooms 1 kg.
Butter 350 gr.
Sweet paprika 1 teaspoon.
Salt to taste.

Cooking process.

We put the washed and peeled mushrooms in a saucepan with plain water and cook for 20-25 minutes. Then we drain the water through a colander.

We put the pan on the fire and melt 350 grams of butter in it. Spread mushrooms, salt and add paprika. Fry for 10 minutes. Then cover with a lid and simmer for another 10-15 minutes under a closed lid. Be sure to mix.

Arrange the mushrooms in sterile jars, fill with hot oil and tighten the lids tightly. Shelf life is from 6 to 8 months, store only in a cool place. Enjoy your meal.

Recipe with cinnamon

If you're bored with the standard pickled mushroom recipes and want to try a few jars of a brand new recipe, then you've come to the right place. I offer a recipe with the addition of cinnamon, which will give the appetizer a completely new taste.

Ingredients.

Mushrooms 1 kg.
Water 0.5 ml.
Salt 1 tbsp. a spoon.
Cinnamon 1 stick.
Black peppercorns 3-5 pcs.
Carnation 3-5 pcs.
Lavrushka 2 sheets.
Table vinegar 2 tbsp. spoons.

Cooking process.

Wash the mushrooms and boil in clean, slightly salted water. The foam that will appear during cooking must be removed. After the first cooking, drain the water and hold the mushrooms in a sieve to drain excess moisture.

Pour half a liter of water into the pan, put the mushrooms back on the stove. Add salt, pepper, parsley, cinnamon, vinegar and mix well. Cook the mushrooms in brine for 15 minutes and spread the mass still hot in sterile jars.

Universal marinade for all mushrooms.

As a bonus, I want to offer you a marinade recipe that can be used for almost all known forest edible mushrooms. There is no vinegar in the marinade; it was replaced with citric acid. Also in the video clip you can learn something else useful about cooking mushrooms at home.

On this, the selection of pickling mushrooms has come to an end. Cook yourself and share your recipes and impressions in the comments below the article. But also be careful when picking mushrooms, if in any doubt, it's better not to take this mushroom. It is better to buy from trusted suppliers or take an experienced mushroom picker with you who will help you decide on the choice of mushrooms. All the world of kindness and good mood.

Small mushrooms with round caps appear in friendly groups on green meadows or stumps. Fragrant, generous in harvest, mushrooms have a delicate taste and are suitable for a variety of mushroom dishes. They are successfully salted, pickled, boiled and roasted. A few small fragrant mushrooms will spice up potato soup or pasta, making the simplest dish original, satisfying and healthy.

Types of mushrooms

There are several types that differ in time and place of growth, as well as taste and appearance.

Autumn mushrooms (real) (Armillaria mellea)

Groups of autumn or true mushrooms can be found in late summer and early autumn on stumps and living trees, most often on birch, less often on aspens, maples and other hardwoods.

This, the most delicious and fragrant species, is quite large and is characterized by a rounded cap 5–12 cm in diameter, convex at first, and then wide, which becomes smooth, prostrate, and brown in color with age. The young skin is light brown and as if sprinkled with dark scaly crumbs.

The leg is slender, up to 10 cm high, with a typical white ring, the color is light cream at the top, darker at the base. The plates are white, the pulp has a pleasant sour, slightly tart taste.

Early small mushrooms with an orange-brown cap and a noticeable watery area in the center appear on trees from late May until late autumn. A hat up to 5 cm in diameter opens over time and sheds the bottom cover. The leg is thin, hollow, up to 6 cm high with a dark ring.

Mushrooms grow together in colonies, sit tightly on damaged wood of deciduous trees. The plates are creamy-brown, the flesh is brownish-red, fragile, with a delicate smell of fresh wood. The fruit body is slightly bitter and can only be used boiled.

Flocks of sunny meadow mushrooms appear among the meadow grass, on the edges and along forest clearings, starting in May, and disappear by the end of summer. The cap is small, about 3 cm in diameter, with a slight elevation in the center, and a beige-orange skin. The leg is thin, up to 7 cm high. The plates are creamy, rare, the flesh is yellowish, with a pleasant sweetish taste.

Often they form colonies in the form of circles, leaving an empty bald spot in the center. In the old days, this phenomenon was called witch circles. In fact, the explanation is simple - mature spores throw out long thin cobweb-like threads in all directions, at the ends of which fruiting bodies rise along the entire circumference. There are few nutrients left in the center of the mushroom clearing, so the grass does not grow there, it dries up, forming small round wastelands.

Even during winter thaws under the snow on old poplars or willows, you can find beautiful even hats of winter mushrooms. They are medium in size, up to 8 cm in diameter, the color of the skin is ocher-brown, in dampness it is slippery, smooth, and glossy in dry weather. The leg is hollow, velvety, about 6 cm high, noticeably darkens towards the base, changing color from light brown in the upper part to dark brown or burgundy at the bottom. Thin cream-colored flesh, neutral taste, with a barely perceptible mushroom aroma, creamy plates, frequent.

Winter mushrooms are good boiled, pickled and in pickles. It is surprisingly pleasant to collect these gifts of nature from under the snow in the cold season. The species is cultivated on an industrial scale and is known under the names "inoki" and "enokitake".

Places of distribution and time of collection

In mid-May, a slender mushroom round dance begins summer mushrooms, they are sometimes called spring. The species is found until the beginning of September, quite often among humid forests, appearing in large colonies on hardwood. It is advisable to collect them by cutting off only the caps, since the hollow thin stem is tough, fibrous, and has no nutritional value.

At the end of May, they appear singly, or even in groups meadow mushrooms, which flash a warm yellow-brown color among the grass in forest clearings, pastures, along paths and ravines. Harvests can be harvested before the beginning of autumn.

The end of August and the time of the first drizzling rains is the time to collect real or autumn mushrooms. It is easier to find them on the wood of birches and aspens - on stumps and old trees. These fervent mushrooms are harvested until late autumn. Already frost can silver the grass, but they are still visible on the stumps.

In mid-September, the first winter mushrooms, appearing in fused groups on fallen trees and stumps of poplars, willows and maples. Their appearance is a sign of a weakened or old tree. You can find them in forests, parks, old orchards, artificial plantations. They collect fruiting bodies not only throughout the autumn before the onset of winter and severe frosts, but also during the winter thaws, until the real May heat arrives.

false mushrooms

Mushrooms are good for everyone - fruitful, tasty, fragrant mushrooms that can be harvested all year round. But there is one significant drawback - the presence of similar species, which, at best, are classified as conditionally edible, and at worst, poisonous. The danger is aggravated by the fact that some twins are not only very similar, but also grow next to edible mushrooms, literally on the same stump.

The most dangerous of the twins, a very poisonous species. The hat is thinned, up to 6 cm in diameter, mustard yellow, reminiscent of the color of sulfur, with a darkening center - brown or burgundy. In young mushrooms, the hat is convex, in old mushrooms it is widely spread. The plates are fused with the stem, yellow-brown, later brown. The leg is hollow, arched, greenish, dark below. The flesh is poisonous-bitter, with a disgusting smell, yellowish in color. It is this bitter wormwood taste that prevents serious poisoning.

You can meet groups of these mushrooms from the end of June to September, in places where edible species grow. In addition to the poisonous color, bitterness and unpleasant odor, false mushrooms can be distinguished by the color of the spores: in the sulfur-yellow false mushroom, the spores are greenish, in summer mushrooms they are brown, and in autumn they are white. However, twins grown on coniferous wood may not have spores at all.

A noticeable difference between real mushrooms is the presence of a ring or “skirt” - the remains of a discarded cover, which is not present in false species.

Appears in small colonies on rotting wood in late summer and early autumn. Hat with a large tubercle in the center, light yellow or cream, up to 6 cm in diameter, covered with whitish flakes along the edge.

The flesh is fragile, thin, whitish-yellow, at first the plates are off-white, grayish, becoming purple with age. The legs are thin, brittle, yellow in the upper part, brown below, grow together at the base. The species is classified as conditionally edible.

A bright mushroom forms large colonies, visible from afar with their red tones. Hats are shiny, reddish-red, light edges sprinkled with grayish flakes. The pulp is mustard-yellow, bitter. Appears in late autumn on stumps of hardwoods, more often oak and beech.

Fruiting bodies are suitable for eating, but because of the bitter taste, it requires boiling twice with a change of water.

Another name is watery psatirella, and there is no consensus about its use - sometimes the mushroom is considered inedible, and in other cases it is conditionally edible. Cap 3–5 cm in diameter, slightly convex or prostrate, with cracked, thinned edges. The skin is glossy, brown, with aging it brightens from the center and becomes creamy, on the edges there are flaky remains of the bedspread. Spores are purple-brown.

The pulp is brown in color and has a characteristic watery texture, neutral taste, sometimes with a slight bitterness, odorless. Leg up to 8 cm tall, hollow, often curved, covered with a slight mealy coating in the upper part.

Appears in autumn months in damp places near trees or on stumps, wood residues of both deciduous and coniferous species. Sometimes it develops in the form of large colonies.

This fungus is a close relative of the previous species and is also known as Psatirrella Candolla. The cap is slightly convex, then prostrate, up to 8 cm in diameter, with wrinkles running radially from the center to the edges, when dry, it becomes white or cream. The skin is brownish in color, in young mushrooms it is covered with scales, which disappear with age. The pulp is thin, brittle, tasteless with a slight mushroom aroma. Spores are brownish purple.

Grows psatirella Candolly, from late spring to early autumn, in groups on the wood of deciduous trees and stumps. Use in food is controversial - the mushroom is considered conditionally edible or inedible. Connoisseurs find it quite tasty, soaking, boiling, and then using it for marinades and frying.

All of the listed conditionally edible species are boiled for a long time before use, changing the water several times, and only then they are used for food.

Beneficial features

Honey mushrooms are recognized as tasty, fragrant mushrooms and, being fruitful and affordable, are eagerly collected by mushroom pickers. The composition of the fruiting bodies includes easily digestible proteins, including valuable amino acids. At the same time, they have a low calorie content - only 18–20 kcal per 100 g of the finished product and can be successfully used as a source of valuable nutrients for weight loss.

Honey mushrooms are rich in trace elements useful for the hematopoietic system - zinc and copper, only 100 g of these mushrooms will satisfy the daily need for these elements. They contain B vitamins, especially a lot of thiamine, and ascorbic acid, which have a positive effect on the immune system and nervous system.

In the composition of winter mushrooms, the anticancer substance flammulin was found, which has a depressing effect on the development of sarcoma.

In the tissues of meadow honey agaric, researchers found antibacterial compounds that slow down the development of Staphylococcus aureus and other virulent microorganisms.

Contraindications for use

Honey mushrooms of various species are grown on an industrial scale on wood waste or straw, being considered a healthy food product, and in some countries a delicacy.

And yet, eating is associated with risks for people suffering from inflammatory processes in the stomach and pancreas.

Contraindications for use - diseases of the liver and gallbladder, including its resection.

Improperly cooked, undercooked mushroom dishes without sufficient heat treatment can cause indigestion and allergic reactions.

Mushroom products should not be included in the diet of children under three years of age, pregnant and lactating women.

Recipes for dishes and preparations

Before processing, mushrooms are thoroughly washed and cleaned. In most cases, the legs have no nutritional value (except for autumn mushrooms) and therefore they are removed. To successfully wash fragile hats, they are immersed in a colander and repeatedly dipped in a basin of clean water, which is changed as it gets dirty.

Pickle from autumn mushrooms

For 1 kg of autumn mushrooms, they take 50 g of salt, 20 g of dill - greens and seeds, 20 g of onion, allspice and bay leaf to taste.

Mushrooms are poured with boiling salted water and boiled for 20 minutes, and after cooking they are thrown into a colander. Preliminarily, a thin layer of a mixture of dill with pepper and salt is poured into the prepared container. After cooling, the workpiece is placed in a container in rows 5–6 cm thick, sprinkling each layer with a mixture of salt and spices, as well as finely chopped onions.

From above, the pickle is covered with a piece of cloth, pressed down with a circle and a load, and taken out to a cool place, making sure that the brine completely covers them, which should happen in a few days. The food is ready in two weeks, after which it is stored in the refrigerator.

Frozen mushrooms

Freezing is one of the best ways to preserve the nutritional value of mushrooms for a long time. This is a simple and labor-intensive method that allows you to postpone the cooking process for a winter period free from work. Before freezing, the mushrooms are cleaned, washed and dried. Then the workpiece is placed in portioned plastic bags or plastic containers, and placed in the freezer.

This frozen product can be stored deep-frozen at -18°C until the next harvest. After taking out a portion from the freezer, they immediately start cooking, without waiting for complete defrosting.

Canned mushrooms

Freshly picked hats are suitable for conservation. They are washed and poured with cold water at the rate of 200 g of water per 1 kg of mushrooms. Then boil over low heat until the juice begins to be released, after which they continue cooking for another half an hour, removing the foam and stirring often. Salt the workpiece to taste, add a little citric acid - 1 g per 1 kg of mushrooms.

Laurel leaves, black pepper and allspice are placed at the bottom of the jars. Boiling hats are laid out in jars, and poured with mushroom broth. Preservation is sterilized for at least 40 minutes.

Video about mushrooms

A variety of mushrooms, growing compactly near stumps and among lush meadow grass, are healthy, nutritious and tasty. They are suitable for preparations, first and second courses, contain valuable antibacterial substances, vitamins and minerals. A knowledgeable mushroom picker will not bypass these small fragrant mushrooms, and there will always be a place for them in a basket, near noble mushrooms and bright mushrooms.

honey agaric- an edible forest mushroom that is often found in deciduous forests.

Honey mushrooms many mushroom pickers fell in love: it is pleasant to collect them, because they grow in large groups; fragrant and tasty dishes are prepared from mushrooms, marinated for the winter.

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

own name honey agaric(translated from Latin "bracelet") received because of the peculiar form of growth of mushrooms - in the form of a ring.

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

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

Honey mushrooms are easy to recognize, they have a long, thin leg up to 12-15 cm long. The color varies from light yellow to dark brown depending on the place of growth and age.

Most have honey mushrooms on their legs "skirt". The hat 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 mushrooms covered with small scales becomes smoother with age.

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

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

Of the useful substances included in the composition of mushrooms, the following can be distinguished: trace elements(potassium, phosphorus, iron, zinc and others); vitamins groups B, C, PP and E; amino acids; cellulose; squirrels.

In folk medicine, 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 excellent remove waste and toxins from the body, have a positive effect on the processes of hematopoiesis.

100 g of mushrooms contains the daily norm of trace elements to maintain normal hemoglobin. By regularly consuming mushrooms, you will prevent the development cardiovascular diseases.

Honey mushrooms will not bring any harm to a person if they have been pre-trained before cooking.

Contraindications for use

Do not forget that mushrooms are heavy food to digest, so do not eat mushrooms at night. Excessive consumption of mushrooms can lead to diarrhea. Do not give mushrooms to younger children 12 years.

Types of mushrooms

From a large number of edible species, honey mushrooms. 4 main ones can be distinguished, most often collected by mushroom pickers.

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

At honey mushrooms, hats are 3-8 mm in diameter, the center is lighter than the edges. The honey agaric is up to 9 cm high, the leg is light with a ring, over time only a strip remains from it. Below the ring is a leg with scales.

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

These mushrooms are on a high stem up to 10 cm, yellowish in color with a white coating, dense in length, slightly expanded downwards. Over time, the leg thickens.

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 are light, rare plates.

Begin to bear fruit from June to autumn frosts.

You can find mushrooms in meadows, fields, summer cottages, in ravines and on forest edges. Honey mushrooms grow in arched rows.

A popular species of mushrooms, it is large in size. Mushroom on a leg 8-10 cm long with a slight thickening at the very bottom. The thickness of the legs is up to 2 cm. You can see a pronounced ring under the hat itself.

Hats are large, on average 3-10 cm (sometimes up to 15-17 cm). Records of light yellow color, rare.

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

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 on poplars and willows.

Leg 2-7 cm high, up to 1 cm thick, velvety brown.

On the leg there is no ring under the hat. The cap reaches a diameter of up to 10 cm, from yellow to brownish-orange in color. The plates are white, rare. The flesh 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: "Not sure - don't take it" It is better not to risk your health and loved ones.

Main differences: caps of inedible mushrooms are brighter colored, may be brick red, rusty brown or orange, while edible mushrooms are light beige or brownish in color.

The most dangerous false honey agarics of sulfur-yellow color.

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

false mushrooms always have a smooth cap surface, most often wet, and after the passage of rain, the surface becomes sticky.

Lovers 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, have green, olive-black shades.

There are edible mushrooms on the leg Film "skirt" located under the hat, false mushrooms do not have it - the main difference on which you should always focus.

Real mushrooms have mushroom aroma, poisonous mushrooms give off mold, earth.