The mushroom harvest brought from the forest poses a difficult task for all housewives. So, after the initial cleaning, you need to decide on the processing method. They let some part of the fruiting bodies for canning, the rest go to cooking lunch or dinner. If we talk about specific types of mushrooms that are ideal for both of these purposes, then the list of leaders will definitely be mushrooms.

This article provides an answer to a question that worries many novice housewives: what dishes can be prepared from mushrooms? Experienced chefs are also invited to familiarize themselves with the given recipes in order to successfully replenish their "treasury" of mushroom dishes.

I must say that mushrooms, although they belong to milkmen, there is no need to subject them to preliminary heat treatment. In addition, these versatile fruiting bodies can be dried and frozen for use in the winter. The following 10 simple recipes with photos will make mushroom dishes desirable on your table at any time of the year.

The classic recipe for a dish of fried mushrooms will help out if you need to set the table for a family meal or a friendly meeting in a short time. Using it, each housewife will prepare a delicate, but at the same time satisfying and aromatic dish.

• Camelina mushrooms - 0.8 kg;
• Onions - 0.3 kg;
• Butter - for frying;
• Salt and a mixture of ground peppers - to taste;
• Chopped greens (any to taste) - 2 tbsp. l.

1. After cleaning, the mushrooms are washed, cut into pieces and laid out on a kitchen towel to remove excess moisture.
2. Place in a hot skillet with melted butter and fry for 15 minutes.
3. Peel the onion, wash in water and chop. The cutting shape can be chosen as desired: cubes, rings or half rings.
4. Combine with mushrooms, add salt, add pepper to taste, mix and continue to fry, reducing the heat to a minimum, for about 15 minutes more.
5. Serving to the table, the dish is decorated with chopped herbs.

We also offer to watch a video recipe for a pan-fried mushroom dish:

Recipe for cooking mushrooms with cheese in a slow cooker

This dish of saffron milk caps is suggested to be made in a slow cooker. In addition to the fruit bodies themselves, potatoes and cheese are added to the kitchen machine. So, without wasting time and effort, you can prepare an excellent meal that will decorate not only the everyday table.

• Camelina mushrooms - 1 kg;
• Potatoes - 500 g;
• Hard or processed cheese - 150-180 g;
• Onions - 5 pcs.;
• Butter - 70 g;
• Salt to taste;
• Paprika and black pepper - 1 tsp each.

The multicooker will turn cooking a dish of camelina mushrooms a pleasure.

1. Cut the peeled and washed mushrooms into pieces, chop the potatoes and onions after peeling into cubes.
2. Put a little butter in the multicooker bowl, turn on the "Fry" mode and add onions, fry with the lid open until golden brown.
3. We take out the onion and add the potatoes, add a little oil, mix, fry for 30 minutes.
4. Add mushrooms, onions, salt, pepper and sprinkle with paprika.
5. Sprinkle with grated cheese on top, turn on the "Fry" mode for 40 minutes.
6. After the signal, do not open the lid, but leave it to infuse for 20 minutes.

The most delicious dish of mushrooms with potatoes: a step by step recipe

Many lovers of home cooking believe that mushroom dishes are the most delicious, especially when combined with potatoes. For example, you can stuff potatoes with your favorite mushrooms, and then bake them in the oven.

• Ryzhiki - 500 g;
• Potatoes - 7 pcs. (choose one size);
• Onions - 1 pc.;
• Garlic - 2 cloves;
• Mayonnaise - 2 tbsp l .;
• Hard cheese - 200 g;
• Salt, pepper, vegetable oil.

A dish of potatoes with mushrooms will be easy to cook if you follow the step-by-step recipe.

1. Boil the potatoes in their skins, cool slightly and peel them off.
2. Cut the mushrooms into small cubes and fry with the onions in vegetable oil.
3. Put in a separate plate, add mayonnaise and crushed garlic.
4. Cut each potato in half and remove the middle, giving the shape of a boat.
5. Mash the potatoes extracted from the middle and add to the fried mushrooms.
6. Season with salt and pepper, then mix thoroughly.
7. Stuff each potato boat and place in one layer on a parchment-lined baking sheet.
8. Rub the cheese on top and send to bake at 180 ° until tender.
9. Decorate the dish with chopped herbs if desired.

Dish of mushrooms stewed in sour cream

As already noted, saffron milk caps can be bought in a store or collected with your own hands. Be that as it may, every housewife asks the question of what to cook from the mushrooms brought home in order to arrange a delicious feast for the family? Among all kinds of mushroom dishes, I would like to mention mushrooms in sour cream. When processing the mushroom harvest, she will definitely leave a little for frying.

• Fresh fruiting bodies - 0.7 kg;
• Sour cream - 5 tbsp. l .;
• Fresh greens;
• Salt, grains of black pepper;
• Bay leaf;
• Vegetable (you can use butter) butter.

For a delicious dish of camelina mushrooms, read the recipe.

1. After cleaning the fruit bodies, cut them into several pieces. If small specimens come across, then you should not cut them.
2. Place a skillet over medium heat and add some vegetable oil.
3. Wait for the oil to warm up well and send fresh mushrooms to it.
4. Fry with the lid open until the liquid released from the mushrooms evaporates.
5. Combine sour cream with a few peas of black pepper and a couple of bay leaves.
6. Add sour cream to the mushrooms, cover, reduce heat to low and simmer for 10-15 minutes.
7. Finally, season with salt and sprinkle with chopped herbs.
8. Serve with boiled potatoes, pasta, cereals, as well as meat and fish dishes.

A dish of fresh mushrooms: a recipe for a delicious pie

Fresh mushroom recipes also include baked goods. Delicious and delicate pie is a great opportunity to pamper family and friends for the next meal. In this case, puff yeast-free dough will be used, which can be freely purchased at the store.

• Fresh mushrooms - 0.5 kg;
• Minced meat - 0.3 kg;
• Onion - 1 pc.;
• Puff pastry - 0.5 kg;
• Fresh chicken egg for greasing the pie;
• Salt, pepper and vegetable oil.

A dish of fresh mushrooms will turn out delicious if you follow the step-by-step description.

1. To begin with, we carry out primary processing for the mushrooms, namely: we clean it of debris and rinse it in water.
2. Cut into slices or small pieces, and then send them to the pan to fry.
3. When all the moisture from the mushrooms has evaporated, add the minced meat and chopped onions.
4. We fry the mass for about 15 minutes, and in the meantime we are doing the dough.
5. We take a large half and roll it into a layer.
6. Place the layer in a greased baking dish and evenly distribute the filling.
7. We also roll out the smaller half of the dough and decorate the top of the pie, for example, making a basket. You can completely cover the cake with the second part of the dough, but then you need to make a toothpick over the entire surface of the hole.
8. Lubricate with a beaten egg and bake in the oven for 35-40 minutes, determining the temperature of 180 °.

Frozen mushroom first dish recipe

Not only second courses are made from mushrooms, and this recipe is proof of this. It is pleasant to prepare such a soup in winter, when there are frozen fruit bodies at hand.

• Frozen mushrooms - 500 g;
• Potatoes - 3-5 pcs.;
• Water - 1.5 l;
• Onions - 1 pc.;
• Pickled cucumbers - 2 pcs.;
• Tomato paste - 2-3 tbsp l .;
• Lemon, sour cream, capers.

We are preparing a delicious first dish of frozen mushrooms according to a recipe with a step-by-step description.

1. Peel the potatoes, cut them into cubes and cook in water.
2. In a frying pan, heat a small amount of vegetable oil and fry the onion, chopped into cubes.
3. Add cucumbers, diced or grated on a medium grater.
4. Fry for 2 minutes. and spread the defrosted mushrooms, continue to fry for 5-7 minutes.
5. Add tomato paste and dilute the mass in a frying pan 3-4 tbsp. l. potato broth.
6. When the potatoes are cooked, add the frying, salt and pepper to taste.
7. Cook for 10-15 minutes, then turn off the stove and let the soup brew.
8. Serve to the table, seasoned with sour cream and garnished with a lemon wedge and capers.

Dish of pickled saffron milk caps: salad recipe

Dishes from pickled mushrooms are often featured in home cooking. Traditionally, such fruiting bodies are included in various salads, as well as fillings for dough products. We offer to make a delicious salad with mushrooms with chicken breast.

• Pickled mushrooms - 350 g;
• Chicken breast - 1 pc.;
• Fresh cucumber - 2-3 pcs.;
• Canned peas - ½ can;
• Bulgarian pepper - 1 pc.;
• Mayonnaise or sour cream;
• Salt.

A recipe with a photo will help you to properly prepare a dish of mushrooms with a photo:

Rinse the mushrooms in water and pat dry on a kitchen towel.

Divide the chicken breast into fillets and boil, adding a few black peppercorns and a couple of bay leaves to the broth.

If large specimens are present in canned mushrooms, then they need to be cut into pieces. Small mushrooms can be left whole or cut in half.

Cut the boiled fillet into pieces and put in a common container.

Add the mushrooms and cucumbers and bell peppers.

Send canned peas there, salt to taste and season with mayonnaise. You can make a dressing by taking mayonnaise and sour cream in equal proportions. Mix everything well and put in a salad bowl.

Dried Camelina Dish: Soup Recipe

Dried mushroom soup is a dish that will conquer any gourmet with its taste and aroma.

• A handful of dried fruit bodies;
• Potatoes - 4-5 pcs.;
• Melted butter - 2 tablespoons l .;
• Onions and carrots - 1 pc.;
• Garlic - 1 clove;
• Bay leaf - 1 pc .;
• Fresh herbs (any);
• Salt, pepper, sour cream.

The first dish of saffron milk caps will certainly turn out delicious and rich if you turn to the step-by-step recipe.

1. Dried fruit bodies should be soaked in water or milk and kept until swollen.
2. Then rinse, dry slightly and cut into small pieces.
3. Peel the potatoes, chop and cook in 2 liters of water. Then add raw carrots, diced or grated on a coarse grater.
4. Fry chopped onion and mushrooms in a pan with butter until tender.
5. When the potatoes are almost cooked, add the frying and finely chopped garlic, boil for 10 minutes.
6. Season with salt, pepper, add bay leaf, and after a couple of minutes. turn off the stove.
7. Serve with sour cream and chopped herbs.

A dish of mushrooms for the winter: the best caviar recipe

This recipe will keep the mushroom dish for the winter. We are talking about mushroom caviar, which will always help out if you need to organize a quick snack or make a filling in pies, pizzas, tartlets, etc.

• Ryzhiki (you can take frozen) - 1 kg;
• Onions - 3 pcs.;
• Salt, pepper, vegetable oil;
• Vinegar 9% - 1.5 tbsp l.

Camelina caviar will make the best dishes on your table if cooked correctly.

1. Peel, rinse and dry fresh mushrooms on a kitchen towel. If a frozen semi-finished product is taken, then it must be defrosted by placing it on the refrigerator shelf overnight.
2. Peel the onion, cut into 4 parts and scroll through a meat grinder.
3. Do the same with mushrooms, and then combine everything together in one pan with vegetable oil.
4. Fry for 10 minutes. over high heat, stirring the mixture every minute.
5. Then reduce the intensity of the heat and continue to fry for another 20 minutes.
6. Season with salt and pepper, add vinegar, cover and simmer for 10 minutes.
7. Spread the mass in sterilized jars, close with tight plastic lids and take out to a cool room, letting the workpiece cool completely beforehand.

What other main dishes are made from boiled mushrooms: meatball recipe

What other dishes from saffron milk caps are made at home? We offer to cook delicious meatballs for lunch or dinner. Before cooking, you should first boil the fruit bodies in salted water for 10 minutes.

• Boiled mushrooms - 200 g;
• Buckwheat - 150 g;
• Onions and carrots - 1 pc.;
• Tomato paste - 3 tbsp l .;
• Sugar - 1 tbsp. l .;
• Wheat flour - 2 tbsp. l. + 2 tbsp. l. for breading;
• Salt, vegetable oil;
• Parsley greens.

Such dishes from boiled mushrooms will decorate even a festive feast.

1. After boiling, dry the mushrooms on a paper towel and pass through a meat grinder.
2. Boil buckwheat until cooked and also grind with a meat grinder.
3. Peel the onion, cut in half and finely chop one half, then send into the mince.
4. Add 2 tbsp. l. flour, salt to taste, and then stir well.
5. Form meatballs, roll each in flour and fry in a pan with vegetable oil.
6. In a frying pan in vegetable oil, fry the second half of the onion and the carrots grated on a coarse grater.
7. Add tomato paste, sugar and salt to taste, dilute the mass with water.
8. Simmer for 5 minutes, then pour the meatballs with the resulting sauce and send to the stove.
9. Simmer on low heat for 15-20 minutes, covered with a lid.
10. When serving, garnish the dish with fresh parsley.

Today you will learn how to cook a camelina mushroom: fry, simmer in sour cream, prepare for the winter - salt and pickle. Mushroom grows in Russian forests, for which I have special feelings. In Russia he was called “the grand duke” and it was always believed that, if he is inferior to porcini mushrooms, it tastes quite a bit. I completely agree with our ancestors, the mushroom is delicious, it is only important to cook it correctly.

Camelina mushrooms - cooking recipes

It always seemed to me that he was from a fairy tale. And it turned out I was not mistaken. According to an old legend, mushrooms appeared on the earth thanks to the gnome. More precisely, his hat.

Usually gnomes do not like meeting people. They hide, because they are constantly asking for something. But there was a little gnome among them, who communicated with people willingly. He wore an orange hat and helped everyone, especially poor people. To whom he will give a handful of gold coins, whom he will lead to the treasure. But people are ungrateful creatures, they often hit the gnome with greed. And in the end - in the end they were so tired that he got tired of empathizing with them and ... disappeared forever. He left only a parting gift for people - a hat on the grass.

The bright orange hat has turned into a beautiful mushroom. It is quite possible that the gnome made a gift to people with a hint: if you want to have money, make money! Collect mushrooms and sell.

In tsarist Russia they did just that. Ryzhikov grew in the woods apparently and invisibly. And Russia was famous for salted mushrooms all over the world. From pre-revolutionary Russia, from the Urals, mushrooms were sent in bottles to France. And they say that they cost more than the famous French champagne.
We will not give the mushrooms to the French, we will cook ourselves: we will salt, marinate for the winter, boil, dry, stew. Let's prepare both the soup and the main courses.

And immediately advice:

• Mushrooms do not need to be soaked before cooking.
• Remove debris, wipe with a damp cloth, pour over with boiling water.

Fresh mushroom soup

You will need:

• Ryzhiki - 250 gr.
• Pearl barley - 2 tbsp. spoons.
• Onions - 1 pc.
• Butter - 1 tbsp the spoon.
• Dill, sour cream, pepper and salt - take the amount at your discretion.

Preparation:

1. Rinse and soak the barley for at least an hour. Then fill with water and cook until almost completely cooked.
2. Cut the mushrooms prepared for cooking and fry together with the onions. Add to soup.
3. It remains to salt, pepper and cook until tender. Shortly before the end, place the chopped dill, leaving a little to decorate the finished mushroom soup. Serve with sour cream.

Fried mushrooms - simple recipes

Recipe number 1. The simplest but most delicious recipe for fried mushrooms, you will like it without a doubt.

Take:

• Ryzhiki - 400 gr.
• Onions - 1 pc.
• Lard - 80 gr.
• Salt.

Cooking:

1. Cut lard into cubes, toss in a pan to fry, add onion, chopped mushrooms and fry, stirring frequently.

Recipe number 2. You will see the next option by watching the video:

Recipe number 3. Fried mushrooms in sour cream. Quite a simple recipe, unpretentious.
We take:

• Ryzhiki.
• Sour cream.
• Bulb.
• Croutons, white.
• Salt, dill, black pepper.

Step by step cooking:

1. Peel the mushrooms, boil in salted water for about 10 minutes. Drain and send the mushrooms to the pan.
2. Fry the onions separately and add to the mushrooms. Season with pepper, salt and dill. Fry until golden brown.
3. Pour in sour cream, add croutons (do not put too much, in moderation). Let it boil and after a couple of minutes turn off the heat.

Camelina vegetable stew

The recipe contains potatoes, but it can be replaced with cabbage, or even put both.
Take:

• Potatoes.
• Ryzhiki.
• Flour.
• Sour cream.
• Salt, dill, parsley and pepper.

1. Cut the peeled potatoes into cubes and boil. The potatoes should be almost done. Do not pour too much water, it should only cover the potatoes.
2. Add chopped mushrooms to the potatoes.
3. Add a little flour to the sour cream (10 grams of flour is needed for a small 230 g jar) and stir so that there are no lumps.
   Pour sour cream into a saucepan with mushrooms and potatoes, salt, pepper and stir.
4. Put the contents of the pan into a mold and send to the oven to simmer at 180 degrees.
   When the vegetable stew is baked and golden brown, garnish with parsley and dill.

Salted mushrooms for the winter - recipes

Preparing a mushroom for the winter is the number one task for all self-respecting mushroom pickers. And therefore ... salt and pickle.

Recipe number 1. A classic, traditional recipe for harvesting saffron milk caps for the winter at home, tested by more than one generation of mushroom pickers.

• Mushrooms - 1 kg.
• Salt - 50 gr.

How to pickle mushrooms for the winter at home:

1. Prepare saffron milk caps for salting - sort out, wash, cut off long legs. Further, the actions are as simple as possible: lay the mushrooms in layers, sprinkling them with salt.
2. Put oppression on top. First, after a couple of days, juice will begin to stand out, this is normal, do not be alarmed.
3. The mushrooms will be ready in a month and a half, not earlier.

Recipe number 2. Video method of hot salting saffron milk caps.

Pickled mushrooms - a recipe for the winter

And barley.

Probably, the mushrooms inherited something from the gnomes from the fairy tale. Bright, with red hats, they can hide in the grass, and standing side by side, sometimes it is difficult to notice them. But if you find, then a whole family at once!

And if you know how to cook mushrooms, having invested not only knowledge, but also your soul, then the whole winter you will listen to words of gratitude from loved ones.

Today you will learn how to cook a camelina mushroom: fry, simmer in sour cream, prepare for the winter - salt and pickle. Mushroom grows in Russian forests, for which I have special feelings. In Russia he was called “the grand duke” and it was always believed that, if he is inferior to porcini mushrooms, it tastes quite a bit. I completely agree with our ancestors, the mushroom is delicious, it is only important to cook it correctly.

Camelina mushrooms - cooking recipes

It always seemed to me that he was from a fairy tale. And it turned out I was not mistaken. According to an old legend, mushrooms appeared on the earth thanks to the gnome. More precisely, his hat.

Usually gnomes do not like meeting people. They hide, because they are constantly asking for something. But there was a little gnome among them, who communicated with people willingly. He wore an orange hat and helped everyone, especially poor people. To whom he will give a handful of gold coins, whom he will lead to the treasure. But people are ungrateful creatures, they often hit the gnome with greed. And in the end - in the end they were so tired that he got tired of empathizing with them and ... disappeared forever. He left only a parting gift for people - a hat on the grass.

The bright orange hat has turned into a beautiful mushroom. It is quite possible that the gnome made a gift to people with a hint: if you want to have money, make money! Collect mushrooms and sell.

In tsarist Russia they did just that. Ryzhikov grew in the woods apparently and invisibly. And Russia was famous for salted mushrooms all over the world. From pre-revolutionary Russia, from the Urals, mushrooms were sent in bottles to France. And they say that they cost more than the famous French champagne.
We will not give the mushrooms to the French, we will cook ourselves: we will salt, marinate for the winter, boil, dry, stew. Let's prepare both the soup and the main courses.

And immediately advice:

• Mushrooms do not need to be soaked before cooking.
• Remove debris, wipe with a damp cloth, pour over with boiling water.

Fresh mushroom soup

You will need:

• Ryzhiki - 250 gr.
• Pearl barley - 2 tbsp. spoons.
• Onions - 1 pc.
• Butter - 1 tbsp the spoon.
• Dill, sour cream, pepper and salt - take the amount at your discretion.

Preparation:

1. Rinse and soak the barley for at least an hour. Then fill with water and cook until almost completely cooked.
2. Cut the mushrooms prepared for cooking and fry together with the onions. Add to soup.
3. It remains to salt, pepper and cook until tender. Shortly before the end, place the chopped dill, leaving a little to decorate the finished mushroom soup. Serve with sour cream.

Fried mushrooms - simple recipes

Recipe number 1. The simplest but most delicious recipe for fried mushrooms, you will like it without a doubt.

Take:

• Ryzhiki - 400 gr.
• Onions - 1 pc.
• Lard - 80 gr.
• Salt.

Cooking:

1. Cut lard into cubes, toss in a pan to fry, add onion, chopped mushrooms and fry, stirring frequently.

Recipe number 2. You will see the next option by watching the video:

Recipe number 3. Fried mushrooms in sour cream. Quite a simple recipe, unpretentious.
We take:

• Ryzhiki.
• Sour cream.
• Bulb.
• Croutons, white.
• Salt, dill, black pepper.

Step by step cooking:

1. Peel the mushrooms, boil in salted water for about 10 minutes. Drain and send the mushrooms to the pan.
2. Fry the onions separately and add to the mushrooms. Season with pepper, salt and dill. Fry until golden brown.
3. Pour in sour cream, add croutons (do not put too much, in moderation). Let it boil and after a couple of minutes turn off the heat.

Camelina vegetable stew

The recipe contains potatoes, but it can be replaced with cabbage, or even put both.
Take:

• Potatoes.
• Ryzhiki.
• Flour.
• Sour cream.
• Salt, dill, parsley and pepper.

1. Cut the peeled potatoes into cubes and boil. The potatoes should be almost done. Do not pour too much water, it should only cover the potatoes.
2. Add chopped mushrooms to the potatoes.
3. Add a little flour to the sour cream (10 grams of flour is needed for a small 230 g jar) and stir so that there are no lumps.
   Pour sour cream into a saucepan with mushrooms and potatoes, salt, pepper and stir.
4. Put the contents of the pan into a mold and send to the oven to simmer at 180 degrees.
   When the vegetable stew is baked and golden brown, garnish with parsley and dill.

Salted mushrooms for the winter - recipes

Preparing a mushroom for the winter is the number one task for all self-respecting mushroom pickers. And therefore ... salt and pickle.

Recipe number 1. A classic, traditional recipe for harvesting saffron milk caps for the winter at home, tested by more than one generation of mushroom pickers.

• Mushrooms - 1 kg.
• Salt - 50 gr.

How to pickle mushrooms for the winter at home:

1. Prepare saffron milk caps for salting - sort out, wash, cut off long legs. Further, the actions are as simple as possible: lay the mushrooms in layers, sprinkling them with salt.
2. Put oppression on top. First, after a couple of days, juice will begin to stand out, this is normal, do not be alarmed.
3. The mushrooms will be ready in a month and a half, not earlier.

Recipe number 2. Video method of hot salting saffron milk caps.

Pickled mushrooms - a recipe for the winter

And barley.

Probably, the mushrooms inherited something from the gnomes from the fairy tale. Bright, with red hats, they can hide in the grass, and standing side by side, sometimes it is difficult to notice them. But if you find, then a whole family at once!

And if you know how to cook mushrooms, having invested not only knowledge, but also your soul, then the whole winter you will listen to words of gratitude from loved ones.

Ryzhik is one of the most valuable and delicious mushrooms in the forest. Its bright color, unique taste and aroma do not in vain attract lovers of dishes prepared from representatives of the mushroom kingdom. It is very useful - rich in vitamins, amino acids. At the same time, you can cook it in different ways - and boil, and fry, and salt, making the most daring culinary fantasies come true. And pickled mushrooms for the winter are one of the most delicious snacks, the recipes for which you will find in this article.

Before we learn how to pickle mushrooms, we will get acquainted with the technique of preparing mushrooms for this procedure. It is important to clean the collected fruit bodies of debris immediately upon returning home and rinse with fresh clean water (best of all running). Wormy and spoiled mushrooms are not used - they should be thrown away.

Then sort the mushrooms by size, choosing among them small, medium and large. To create blanks in jars, it is best to use the smallest ones - they will be a real table decoration. Large ones can also be canned, but they are cut into small pieces before that. In addition, they are very fragile and should be handled carefully. At the middle, the legs are separated from the caps. By the way, it is best to cook mushrooms for the winter separately from other representatives of the mushroom kingdom, so as not to spoil the taste of the preparation.

The mushrooms prepared in this way are transferred to a saucepan, which is filled with clean water, and then placed on the preheated burner of the stove. Bringing to a boil, reduce the heating power and cook them for a quarter of an hour.

During cooking, as soon as foam appears on the surface of the water, remove it using a slotted spoon.

We drain the water from the mushrooms using a colander and rinse them with cool clean water. The drained broth is not used. Thus, there is a preparation for pickling saffron milk caps for the winter, the recipes for which you will find below.

Recipe 1: pickled mushrooms with vinegar for the winter

The mushrooms are pickled for the winter with the participation of some preservative. For example, vinegar or citric acid. For example, you can prepare a marinade according to one of the familiar and traditional recipes. To do this, you need:

• sugar - 2 tsp;
• coarse salt - 2 tsp;
• allspice and black peppers - 8 peas each;
• garlic - 7-8 cloves or 1 head;
• horseradish - to taste;
• vinegar essence - 1 tbsp. l. You can use table vinegar - 8 tbsp. l .;
• carnation flower - 3 pcs.;
• dill and bay leaf to taste.

The amount of ingredients is given per liter of water and a kilogram of saffron milk caps. If you have more mushrooms, you should increase the amount of spices accordingly.

1. We cook the marinade: put a pot of water on the fire, boil it, add spices and boil for 5 minutes, pour in the vinegar last.
2. We thoroughly rinse the jars for mushrooms and sterilize in the oven, after which we tightly put the prepared and boiled mushrooms in them, sandwiching them with chopped garlic.
3. Fill the workpiece with hot marinade and cover with boiled lids.
4. Putting the jars with the lids down and wrapping them with a blanket, wait until they cool completely. After checking the tightness of the closure, put it in storage.

Ryzhiks for the winter, prepared in this way, are not only tasty, but also very beautiful and will be a wonderful decoration for any table. You can take a sample after 3 days.

Recipe 2: pickled mushrooms in jars for the winter

For the winter, mushrooms are very tasty when using the hot method of pickling. It differs from the previous one mainly in that the mushrooms are not just poured with marinade, but boiled in it. In this case, put the peeled mushrooms in a saucepan, fill with water and boil. Drain the first broth together with the foam, and rinse the fruit bodies with water. After we start preparing the marinade. You will need:

• fruiting bodies of saffron milk caps - 1 kg;
• onion head - 1 pc.;
• cloves - 4 pcs.;
• allspice peas - 6 pcs.;
• vegetable oil - 2 tbsp. l .;
• laurel leaves - 5 pcs.;
• dill sprigs - to taste;
• vinegar 9%;
• salt - 1 tbsp. l.

1. Fill the mushrooms again with water, but this time add onions, salt and other seasonings (except vinegar) to it. Remove the foam that appears during cooking.
2. After a while, put the dill in the broth and leave the mushrooms on the stove over low heat for about 25 minutes.
3. Jars for saffron milk caps must be washed and kept steamed or in the oven - sterilized, put lavrushka in each, a small spoonful of oil.
4. Add a dumb vinegar to each container (about a teaspoon). We shift the mushrooms and broth into jars and close them.
5. Cool the mushrooms by placing the jar on the lid and wrapping it in a blanket.

You can take a sample immediately after the workpiece has cooled down.

Storage rules for the finished product

Pickled mushrooms for the winter are stored in a dark place where the temperature is low - this can be a cellar or a refrigerator. Storage times depend on conditions - from 1 to 2 years. But it is better not to keep the blanks for more than 1 year. The storage temperature should be no higher than +15 degrees.

Attention! It is better not to roll pickled mushrooms for a long period of storage with metal lids - it is more correct to use only glass or screw ones with a coating inside.

Pickled mushrooms are an excellent low-calorie treat. Of course, those who are on diets should not get carried away with them, but still why not pamper yourself with these gifts of the forest. In general, pickled mushrooms are a great addition to any meal.

Ryzhik is rightfully called the royal mushroom for its unique taste. How to cook mushrooms - pickle or marinate, fry or boil - each mushroom picker decides on the basis of personal taste preferences, but they are great in any form. The mushroom received its affectionate name for its wonderful qualities - it is not only beautiful in appearance, it is nutritious and easily absorbed by the body.

There are two types of mushrooms - borax and spruce. In terms of taste, both of these species are absolutely identical, they differ only in color: spruce has a greener color.

How to combine taste and benefit

Gingerbreads are versatile mushrooms, you can find them in a young pine forest or on the edges of old pine forests, it is easy to recognize them by their bright orange-red cap and milky juice that will stand out if the mushroom is broken. Avid mushroom pickers have a sure sign: an edible broken mushroom will have orange juice, and a false one - white.

How to cook mushrooms as a main dish and as a side dish, many recipes are known. Rich and aromatic soups with these mushrooms will create a unique atmosphere at the family table.

Milky Way Potato Soup

You will need salted mushrooms, boil them. At the end of cooking, pour out the water. Put chopped mushrooms, bay leaves, potatoes in an empty saucepan. Fry the onion, cut into half rings, and place there. Boil the milk and pour the vegetables with this mixture, while continuing to cook, add the butter. Let the soup simmer for 20 minutes and your lunch is ready. Sprinkle the finished dish with dill on the plates.

You will need:

• 200 g of salted mushrooms;
• 5 potatoes;
• 1 liter of milk;
• 3 tbsp. l. oils;
• bay leaf;
• salt.

Salted mushrooms can be replaced with fresh mushrooms. This will not make the soup worse; on the contrary, new shades of seductive mushroom aroma will appear.

"Summer scent" for the first

Start the preparation of this dish by peeling and slicing the onions. Rinse the mushrooms well and cut. This soup is best cooked in a thick-walled bowl. Melt butter in a frying pan, pour into a cauldron with mushrooms and onions, add salt and pepper, gently add semolina. Boil everything for 30 minutes. Add sour cream and herbs to the plates.

You will need:

• 300 g fresh mushrooms;
• 15 g semolina;
• 1 onion;
• 15 g ghee;
• 30 g fat sour cream;
• salt, pepper, herbs to taste.

Methods of processing and cooking mushrooms as an independent lunch are known not only by professional chefs. Skilled hostesses can easily please relatives and friends with mushroom delicacies.

"Fries" in sour cream sauce

Fried mushrooms with sour cream prepared for lunch will diversify your family menu in the best way possible, and, for sure, relatives will ask you to cook this dish more than once. The cooking process will not take much of your time. First, the mushrooms need to be thoroughly cleaned and washed under running water. Boil for 15 minutes, then put on a sieve.

Small mushrooms can be cooked as they are, large mushrooms are best cut into pieces. Melt the butter in a skillet. Add onions there and lightly fry, lay out the boiled mushrooms. In this case, butter will be the best option for frying fat.

Now we simmer the mushrooms, without removing the lid, for 20 minutes. Add sour cream and fry in sour cream for another 10 minutes.

You will need: half a kilogram of freshly picked mushrooms, 1 onion, 15 grams of butter and sour cream. Salt to taste.

If you add a little flour or breadcrumbs to the sour cream sauce during cooking, it will get thicker.

You can complement the already delicious recipe for mushrooms in sour cream by adding cheese. Put the finished mixture in a heat-resistant form, pour sour cream, sprinkle with grated cheese. Place in a preheated oven for 10 minutes.

Delicious "Mushroom Dreams"

A delicious dish - fried potatoes with saffron milk caps - will diversify the boring menu and add zest to the family's diet. And this healthy and nutritious dish is prepared very quickly.

Start by slicing raw potatoes and mushrooms. Heat vegetable oil in a skillet, dip potato slices in it and fry until golden brown. Next, add the chopped mushrooms to the pan, salt and pepper the vegetables. Continue frying for 7-10 minutes to evaporate all liquid. When the potatoes start to stick to the pan, your meal is ready!

For cooking you will need:

• ½ kg of saffron milk caps;
• 4 potatoes;
• 5 g salt;
• 5 g ground pepper;
• 30 g of vegetable oil.

You can sprinkle the dish with a green onion right on the plates.

The unique aroma of saffron milk caps prepared for the winter cannot be compared with anything else. On cold winter evenings it is so pleasant to crunch a salty mushroom, feel the taste of the past summer and remember a successful "quiet hunt". The process of cooking saffron milk caps is not laborious, and mushroom dishes are always a success. There are many recipes for preparing for the winter, just a few of them are for your attention.

Raw salted snack

This is an express recipe for a delicious mushroom snack. Only the youngest mushrooms are suitable for him. They need to be washed and cleaned as usual. Then fold into a saucepan in layers, add salt to each layer. As soon as the mushrooms start juicing, the dish is ready. Such an appetizer has a slight bitterness, but that is its special piquancy.

Salty classic

Salting mushrooms is not difficult even for a novice cook. Salted mushrooms can satisfy the most demanding taste. Mushrooms must be cleaned of dirt and rinsed with a stream of running water, transferred to a saucepan. Pour water to the top, wait for a boil, and then cook for another 5 minutes. During the cooking process, foam will form all the time, it must be removed.

Drain the water from the pan, and let the boiled mushrooms drain in a colander. After that, you need to lay out the mushrooms in a bowl in layers. Sprinkle each layer with a mixture of allspice, lavrushka, garlic salt and herbs. Leave the container with mushrooms for 45 days in the refrigerator under pressure. When the salted mushrooms are ready, you need to put them in jars. Store in the basement. For a kilogram of saffron milk caps you will need:

• a tablespoon of allspice;
• several bay leaves;
• a bunch of dill;
• 20 g of garlic salt.

To keep the mushrooms tasty, keep an eye on the storage temperature. The finished dish keeps all its qualities best in the refrigerator. The brine will gradually evaporate; during long-term storage, add cooled, boiled saline solution to the jars.

If mold appears on the top layer of the mushrooms, wipe the caps with gauze dipped in a solution of hot salt water.

Dry salting recipe

When salting mushrooms with dry salting, you must begin with cleaning and washing the mushrooms. Sprinkle clean mushrooms with salt and lay in layers. Mushroom juice will appear during the preparation process, and after a few days a crispy, delicious snack is ready!

Pickled mushrooms have a more delicate, non-bitter taste that is characteristic of other cooking methods. To prepare an original snack from a kilogram of mushrooms, you will need for the marinade:

• incomplete glass of water;
• 5 g salt;
• 3 g citric acid;
• black pepper to taste.

To boil the marinade, mix the salt and citric acid in water and leave to simmer for 20 minutes.

Peel and wash the mushrooms thoroughly. Next, scald with salted boiling water and immediately discard in a colander. Pour mushrooms with hot marinade, add allspice. Cook all together for another 15 minutes. Place the pickled mushrooms in sterilized jars immediately. Jars of pickled mushrooms are well stored on the balcony, in the cellar or in the refrigerator.

Spicy appetizer with pepper

Connoisseurs of spicy dishes will definitely be impressed by this appetizer. But mushrooms prepared in this way have one caveat: the higher the temperature in the room for storing preparations for the winter, the more salt you will have to add.

You need to start cooking a spicy snack with cleaning and washing the mushrooms. Put them in a colander and pour over with boiling water, and immediately after that, put them in ice water for a few seconds and dry on a towel. Place the currant leaves, bay leaves, and black pepper on the bottom of an enamel pot in the first layer. The next layer - lay out the mushrooms, add a mixture of ground pepper mixed with salt. Alternate layers. Put the horseradish in the last layer and put it under oppression for a month.

To prepare spicy mushrooms, take:

• 1 kg of saffron milk caps;
• 1 horseradish sheet;
• 20 black currant leaves;
• 3 bay leaves;
• 15 g allspice;
• 3 g ground black pepper;
• salt.

Fermented miracle

Take small mushrooms for fermentation. They need to be cleaned and rinsed, rinsed with boiling water and dried a little. Then put in jars, adding each layer and gradually adding fill. The filling is prepared in advance: a liter of water is boiled and cooled to 40 degrees, a tablespoon of sour milk, 15 grams of sugar and 30 grams of salt are added. The solution should completely cover the mushrooms. Cover the jars with a load on top and keep them in a cool dark place for 20 days.

Perfect caviar

For lovers of sandwiches, there is a wonderful recipe for caviar from camelina with carrots. It will be a good substitute for pâté, will help you out when preparing a quick breakfast, will be a great snack on the festive table.

First, the mushrooms need to be sorted out and washed. Put the peeled mushrooms in a saucepan with water, salt, and cook. After boiling, let the mushrooms cook for another half hour. The emerging foam must be collected.

After boiling for half an hour, discard the mushrooms in a colander, rinse again and let the water drain. Cut not too finely. Pour vegetable oil into a frying pan, put the slices there, fry, stir from time to time.

While the mushrooms are cooking, wash and peel the carrots and onions. Grate the carrots, dice the onion, add to the mushrooms and fry a little. Grind the finished mass in a blender or in a meat grinder. Add vinegar to almost finished caviar.

Pre-sterilize the jars over steam and spread the mass in them.

Now the jars with caviar need to be sterilized in a water bath for 10-15 minutes, after which the jars should be screwed with lids. Until it cools completely, the jars should be turned upside down and wrapped. After cooling, you can store such a workpiece in a cold place.

You will need:

• 500 g of boiled saffron milk caps;
• 1 large carrot;
• 1 large onion head;
• 250 ml of sunflower oil;
• a few sprigs of dill;
• 20 g vinegar.

Salt and pepper to taste.

Ryzhiki are the most delicious mushrooms. Treating family and friends with magnificent dishes prepared from them, you will never regret the time spent on processing and cooking them. Snacks prepared for the winter will take their rightful place in your pantries. And the mushrooms themselves will take their rightful place in your piggy bank of recipes and become a decoration of the dining table.