In folk medicine mushrooms  considered one of the best medicines since mushrooms  can cure almost all diseases. The content of vitamins, mushrooms are superior to many fruits and vegetables. The content of vitamin B, mushrooms are not inferior to grain crops, in the aspen mushrooms and boletus vitamin PP is almost the same as in yeast and liver, and vitamin D in mushrooms is not less than in butter. In addition, mushrooms contain fiber, carbohydrates, amino acids, many different fat-like substances - fatty acids, essential oils, as well as lecithin, which prevents the deposition of cholesterol. Free fatty acids are absorbed by the body as easily as amino acids, so the fungus is a product that helps prevent atherosclerosis. predetermined by a high content of enzymes that promote the breakdown of fat and glycogen, as well as fiber, which improves digestion, cleanses the body and helps to avoid obesity. Chanterelle dishes, healthy properties and recipes of chanterelle dishes. Very tasty pilau with chanterelles and chanterelle lasagna.

cauliflower
potatoes - 3 pcs.
  onion - 0.5 onions
mushrooms  - 150 g.
  vegetable broth - 2/3 cup
grated carrot - 3 tbsp. l
cheese - 50 g
butter - 1 tbsp. l
boiled beans
mayonnaise or sour cream, salt, pepper, herbs to taste

Onions are fried in a frying pan in vegetable oil, then added mushrooms, Fifteen minutes later boiled cauliflower is added in small inflorescences. All salt and pepper, you can add 1 tablespoon of chopped herbs and simmer another 10-15 minutes. Then lay in layers in a pot: sliced ​​potatoes, boiled beans, grated carrots, cauliflower with mushrooms and onions, some spices, everything is poured with broth, a piece of butter is always put on top, sprinkled with grated cheese, then sprinkle with sour cream, sprinkle with greens. Put the pot in the oven. Readiness is checked after 40 minutes. Note: before use, rinse the pot with boiling water.

Spice blend for pot dishes: 1/2 tbsp. ginger, 1 tsp cardamom, 1 tbsp. coriander, 1 tsp turmeric, 1 tbsp. cumin, 1/2 tbsp. red pepper, 1 tsp cumin, 1 tbsp. fenugrek, a pinch of saffron. The mixture is stored in a glass jar, tightly closed lid, in a cool dark place.

Cauliflower baked with mushrooms

Boiled cauliflower is salted, rolled, breaded in a mixture of oatmeal and spices (black pepper and everything to your taste: cumin, coriander, paprika, ground dill seeds). On the skins, they begin to fry the onion in vegetable oil, and when it becomes transparent (half-cooked) they spread the cauliflower in a regular layer, spread the sliced ​​slices of crumbs, salt it and pour it on top with sour cream, add chopped garlic and greens if desired. Cover with a cake and put it in the oven. When served, sprinkle with fresh cilantro and dill.

Broccoli disassembled into inflorescences put in boiling water and cook for a couple of minutes. Sliced ​​fresh oyster mushrooms, champignons or shiitake mushrooms boil in a small amount of water right in the pan, let the water boil, then add spices: ground dill seeds, coriander, black and allspice, chopped onions and fry the mushrooms in vegetable oil. Add boiled broccoli inflorescences and sweet Bulgarian pepper, diced, then stew for 5-10 minutes in a frying pan with mushrooms, herbs and spices. Serve with soy sauce and pesto sauce.

Pepper - 4 pieces, butter - 100 g, Mushrooms - 200 g, Onion - 2 pieces, parsley, celery, dill.

Fry mushrooms with onions, add parsley, celery, dill, salt, coriander, dill seeds and pepper to taste. Peppers free from the seeds, after cutting the stem. In the middle of each pepper put the stuffing of mushrooms, put in a saucepan, add a little water. Stew until tender. Pour pepper stuffed with mushrooms  sauce of roasted vegetables: onions and grated carrots with the addition of a spoonful of flour, diluted with water. Spices are added to taste.

Wash mushrooms with cold water, cut into thin slices lengthwise; put a large piece of butter, mushrooms and fry in a frying pan, add chopped onion and fry it all up, then add a little water and simmer for 20 minutes under the lid. While everything is stewing, dilute 2 tbsp. Flour cold water and there same 2 UF. sour cream, pour it all into the mushrooms and put out another 3 minutes. served with mashed potatoes or boiled rice.

Crisps baked with onions in a little pot

500 grams of graves,
1-2 onions,
1 tbsp. spoon of butter,
1/2 cup sour cream,
salt, spices to taste.
To rub the inside walls of the little hand with garlic, put the pieces of butter on the bottom, fresh crisps, sliced ​​and mixed with chopped onion, top with sour cream. Griby with onions in a little  Sprinkle with herbs and bake in a well-heated oven.

0,250 kg of grabs
2 medium bulbs
2 tablespoons sour cream
salt to taste
10 pcs cartoons

Gryby to rinse, cut not hard, and fry in butter (10 min). Then add chopped onion, mix and simmer for another 10 minutes. Add sour cream. Put the cut potato in the pottery, put the coffins, cover it with the top of the card. Add clump broth. Bake in the oven for 40-50 minutes until the potato is ready.

Noodles with mushrooms

noodles - 250-300 g
onions - 1-2 pcs.
1-2 bell peppers
green beans - 150-200 g
soy sauce - 50 g
red pepper, green onion, dill

Boil noodles until tender. Fry the onion, chopped into half rings, add mushrooms  (any, including frozen champignons will do), chop the sweet pepper into thin strips 2-3 cm long, fry for 5-7 minutes until the mushrooms are ready. Then add the string beans (you can ice cream) and continue to fry (actually turns out the quenching due to the abundance of water in frozen foods) for 5-7 minutes. The main thing is not to overdo the beans. she gets tough. Add soy sauce and red pepper to vegetables to taste, then put boiled noodles, mix thoroughly and fry for another 5-7 minutes. If the dish turns out a lot of water, add 1-2 teaspoons of starch. Cut a little green onion, dill and add to noodles, mix, spread on large dishes and serve. Beautiful and tasty.

Noodles can be prepared by yourself: take the flour, egg, salt and knead the dough by adding water. The dough is rolled, folded and cut into thin strips. The noodles are laid out on parchment paper on a baking sheet, for drying. Homemade noodles  can be used in various dishes, in soups.

Julien of the coffins

fresh coffins 1 kg
onions 1 kg
sour cream 0.5 l
flour 1 tbsp. spoon
ginger, salt, garlic, herbs, spices
Finely cut any fresh coffins (champignons, white, you can even cheesecakes), finely chop the onion, fry in vegetable oil until golden brown, fold into a deep saucepan. Prepare the sauce: pour 0.5 liters of boiling water over the sour cream, mix and add 1-2 tablespoons of flour, mix, pour grapes with onion sauce. Add salt and pepper with red ground pepper. Put the stew on a slow fire until the onions and bows are fully cooked. At the end of cooking, add 2-3 slices of garlic, sprinkle with grated cheese. If you like thinner, you need to add more water and sour cream. Serve julien of the coffins  hot.

Ingredients:
grated cheese-200 grams
250 grams lasagna sheets
Boiled mushrooms, frozen or fresh champignons, oyster mushrooms, shiitake or any other mushrooms - 500 grams
3 large tomatoes or tomato sauce 1-1.5 tbsp.)
salt, pepper, coriander, paprika, ground dill seeds to taste
onions - 1 head
  greens: dill, parsley, basil

For Sauce:
flour - 2 tbsp.
butter - 60 grams
milk - 500 ml
salt, nutmeg, spices to taste

Cooking, cooking mushrooms:
1. Fry mushrooms with onions.
2. Add to them tomatoes or tomato sauce, salt and pepper and leave to stew for 10-15 minutes.
Cooking sauce for mushroom Lasagna.
1.In a saucepan with melt butter, add flour and mix thoroughly until smooth. There should be no lumps.
2. Pour milk in a thin stream, stirring constantly.
3. Reduce fire and stir until the mass thickens.
Remove from heat and allow to cool slightly.
Boil, if necessary, sheets of lasagna.
Making the lasagna itself:
In a greased form lay out layers: sheets, and on them: 1. Mushrooms, greens, spices; 2. Sauce; 3. Cheese.
repeat these layers several times. It is important that the topmost layer is sauce and cheese. Then the sheets of Lasagna will be fully soaked, fragrant and tasty, and will not be dry and hard.
Bake 40-45 minutes at 180 C.

Shiitake is a rich source of B vitamins that promote the proper metabolism that protects the body from anemia. The same portion of the four raw mushrooms contains the seventh of the recommended daily dose of riboflavin, the fifth - niacin and sixth pyridoxine. There are in shiitake and vitamins A, C and D. Also, these mushrooms contain the following minerals: phosphorus; - magnesium; potassium; selenium; zinc; copper; manganese.
Shiitake help with respiratory diseases, strengthen the immune system, purify the liver, stimulate blood circulation, slow down aging, eliminate weakness and fatigue.
  Ingredients:
zucchini - 1 pc. small size; Greens: Shiitake mushrooms - 3-4; oregano, basil, rosemary, thyme; sunflower seeds - 2 tbsp., grind; 1 tbsp. spoon ginger root; garlic 2 slices; lemon juice - 1 tbsp .; grated pumpkin; salt, coriander, and chili - to taste.

1. Zucchini cut lengthwise into thin strips and lightly sprinkle with salt.
2. I make the filling: I grind raw pumpkin on a coarse grater, add chopped ginger root and garlic, chopped greens, add chopped shiitake mushrooms fried in vegetable oil with spices.

3. In the filling add lemon juice, ground seeds, salt and spices to taste. All carefully mixed.

4. I spread the stuffing on zucchini strips and fold the rolls.

Shiitake mushrooms in this recipe can be replaced by other mushrooms: oyster mushroom, mushrooms, etc.

Hot sandwiches with mushrooms and cheese:

fresh sesame buns - 2 pieces;
fresh mushrooms - 100 g;
tomato, cucumber, onion - 1 pc.
hard cheese - 100 g;
greens, salt, pepper, olive or vegetable oil.
Cooking time - 15-20 minutes.

Cooking:
1. We start by cutting onions and mushrooms. By the way, instead of fresh mushrooms, you can use small canned champignons or mushrooms. Then they cut, of course, not necessary.
2. Heat the oil in the pan, add the chopped onion, slightly passseroem it, and then add the mushrooms. If you use pickled mushrooms, then you can skip this step or fry one onion. This is the way you like it - mushrooms with or without onions.
3. While the mushrooms and onions are roasted in butter, prepare the buns. To do this, they need to cut in half and slightly inward into the core.
4. Fry the onions with mushrooms, stirring occasionally, until half ready. By the time it is 7-10 minutes. Oh, and do not forget to add salt and pepper to taste.
5. Then put the thinly sliced ​​cucumber slices with tomato and salt into buns. Then put the fried mushrooms with onions on top.
6. Sprinkle sandwiches with grated cheese, and send in a preheated 200 degree oven. For 7-10 minutes.
7. When the timer rings, measuring out the deadline, we get sandwiches, shift them to a dish and decorate with chopped greens.

Among the many mushrooms that Nature gives us, I would like to add that the young is surprisingly tasty. The disadvantage of raincoats is that the flesh of these mushrooms becomes cotton and inedible with the slightest loss of whiteness. Therefore, it is necessary to prepare the raincoats immediately, after harvesting, they can be eaten even raw, they are much more useful than chicken broth. In terms of taste and nutritional properties, raincoats are not inferior to noble mushrooms and prepare the same dishes with them as with other mushrooms.

Julienne

First you need to prepare the sauce. Flour the flour with butter, put in boiled sour cream, stir, add salt and pepper (to taste) cook for 3-5 minutes. Then take the coffins, cut, cook until ready, put in a pot, pour sauce and mines in the oven. at 5-8. (until a light brown hare appears). Sprinkle with fresh herbs.

Champignon and cheese julienne

Prepared mushrooms cut into slices and fried in butter.

Add flour fried in butter. Mix well. Spread in cocottes and pour a mixture of sour cream, lemon juice and salt. Sprinkle with finely chopped parsley. Sprinkle with grated hard cheese on top. Bake in the oven. Serve the dish hot, in the same kokotnitsah, putting them on plates. Champignons 400-500 g, butter 80-100 g, wheat flour 1 tbsp. spoon, sour cream 6-8 table. spoons, cheese 120-150 g, lemon juice, salt.

Mushroom pies, pies, pasties with mushrooms, pizza with mushrooms

If you like mushrooms, but your imagination has dried up - this selection is what you need. Here you will find no complicated recipes that you can use every day. Now you will not think about what can be cooked from mushrooms! Moreover, mushrooms are a worthy substitute for meat.

Pickled white mushrooms

Pickled white mushrooms are very useful to you in the winter, when you want a salad or something salty. In this recipe, classic sauce is used to maximize the tender, primeval taste of forest mushrooms.

Ingredients:

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

Cooking method

1. Cut mushrooms. Cook in boiling water for seven minutes.
2. Cooking marinade. Pour 300 milliliters of water into the pot. Add sugar, 1/3 tablespoon of salt, 6 peas allspice, 8 peas black pepper, bay leaf and 5 pieces of cloves.
3. Bring to a boil.
4. We throw back the mushrooms on a sieve. Add the mushrooms in the marinade. Boil for about two minutes. Add 9% vinegar.
5. We shift the mushrooms in the jar. Close the jar. We put pasteurized in convection oven for 15 minutes at a temperature of 150 degrees.
6. You can also put the jar in boiling water, putting a rag on the bottom of the pan. Give cool.
7. Store the billet for up to one year in the refrigerator or at room temperature.

Deep fried champignons

If there are mushrooms in the fridge, but the fried and stewed ones are really very bored, then the deep fried mushrooms will pleasantly surprise you! This is an excellent snack to garnish or strong drinks.
For the preparation of such a delicacy we need:

• Champignons 200 g,
• eggs 2 pieces,
• milk 100 ml,
• flour 4 tbsp. spoons
• 4 grated bread crumbs spoons
• vegetable oil for frying, salt, pepper.

Salad with raw champignons and tomatoes

Are you a raw food guy? Vegetarian? Maybe keep a fast or diet? Anyway, the salad with raw champignons and tomatoes is sure to please you! Is it possible to eat raw mushrooms? Yes you can! If it is right and tasty to cook them.

For salad it is necessary:

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

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

Mushroom soup with cabbage

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

Ingredients

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

To make the dish tasty, you should not experiment on your own. Better learn a detailed recipe for looking in - so safer and tastier!

Very simple soup with barley and mushrooms

On cold, cold days, did you want a hot, warm and fragrant soup? Try a very simple soup with pearl-barley and mushrooms - simple food, but tastes better! Useful, satisfying, great!
For cooking soup you will need

• Perlovka - 100 g
• Potato - 300 g (3 pieces)
• Carrots - 100 g (1 piece)
• Onions - 70 g (1 piece)
• Tomatoes - 120 g (2 pieces). Instead of fresh tomatoes, you can use dried, or even tomato paste.
• Dried bay leaves - 2 pieces.
• Dried parsley - 2 teaspoons.
• A few peas hot pepper. I have a mixture of different peppers.
• Mushrooms - 130 g (6 fresh champignons). You can use any mushrooms that you have. Dried also fit, then they need to soak and boil beforehand.
• Salt, vegetable oil.
• Water - 1.5 liters.

Mushroom julienne or mushrooms in sour cream

This is a versatile dish that will decorate any table. Why universal? Because it is simple enough to serve it on a normal day, but also very beautiful - to match the holiday.
To cook mushroom julien you will need:

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

Detailed, step by step description and video recipe of cooking you can see

And we move on to the next dish.

Nourishing barley pilaf with mushrooms

Do not like barley? And if you tried it with mushrooms in the form of pilaf? Preparing a hearty pillow made from barley with mushrooms, you may change your mind about this cereal, because the pilaf is incredibly tasty.

Ingredients for pearl barley with mushrooms:

• 300-320 g of pearl barley in dry form
• 3 medium onions
• 2 carrots
• 350-400 grams of mushrooms
• 6-7 cloves of garlic
• lemon juice
• 1 - 1.5 tablespoons of spice mix for pilaf (in the video recipe it includes paprika, barberry, cumin, turmeric, coriander, savory, sage, bay leaf, basil, marjoram, chili)
• 10 studs
• 3 peppercorns
• 1 tablespoon tomato paste, diluted in ½ cup of water
• salt to taste
• a large bunch of fresh dill and parsley
• cooking oil for frying
• a small handful of raisins - optional

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

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

Stewed Potatoes with Mushrooms

If you come in the evening and do not know what to cook delicious and in a hurry - this recipe will help you. It is quite simple to prepare, but the dish is nourishing and appetizing.
Ingredients:

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

Baked vegetables in the oven with mushrooms

The nutritional value

Only unspoiled and known types of mushrooms should be collected.

The nutritional value of mushrooms is difficult to overestimate, because they have a beneficial effect on health:

• strengthen the heart and blood vessels, break down and remove "harmful" cholesterol;
• have hematopoietic ability;
• restore nails, hair and improve skin condition;
• increase the immune status;
• normalize metabolism;
• have a positive effect on the function of the pituitary gland by producing hormones;
• slow down the aging process;

Disadvantages and hidden threats

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

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

The consequences are from mild upset stomach and intestines to serious poisoning. Also known cases of death. Attention should be paid to such nuances as:

• an excess of chitin in some species of mushrooms entails difficulties in human digestion;
• frequent use of mushroom dishes overloads the digestive tract, as the secretion of gastric juice slows down;
• allergic manifestations deserve a separate discussion. Mushrooms are famous for their high ability to absorb toxins. If the crop is harvested along railways, highways, or near a factory, problems are guaranteed;

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

This is what edible and inedible mushrooms look like.

• In the forest, collect only familiar, well-known species of mushrooms;
• Spoiled mushrooms boldly brush aside, whether it is a hand harvesting or buying raw materials at the market (throw out worms, under-molded, softened ones without regret);
• No cooking experience - better buy in reliable stores finished products from well-known brands of the food industry;
• Hot dishes based on mushrooms are recommended to be eaten immediately. Keeping in the fridge for more than 12 hours increases the risk of food poisoning;
• Mushrooms should be used with caution to pregnant women, children, and adults with inflammatory diseases of the joints, kidneys and liver, stomach;

What mushrooms for which dishes are suitable

White

He is rightly called the "King of Mushrooms." In most regions of the country, whites are considered to be almost the only ones worthy of attention. White is appropriate in almost any form. It is dried, fried, pickled, added to soups in raw and dried form, crushed into powder for making various sauces.

White mushrooms are rightly called "Kings"

Boletus mushrooms, aspen birds, boletus

Brown cap boletus is most familiar in fried and pickled forms. To dry them does not make sense - blacken, lose their density structure. Crushed, they find their use in sauces and dips, in meat-based soups, among stewed vegetables.

Boletus mushrooms are most familiar in fried and pickled forms

Chanterelles

Remarkable bright yellowish-orange color. Have a delicate nutty flavor (especially young). The structure is dense and tight, a bit "rubber". Marinating chanterelles is highly popular. In addition, chanterelles fried with sour cream or mayonnaise are served instead of a meat dish with side dishes - potatoes, rice, buckwheat. Chanterelles are added to stews; with them cook sauces, soups and roasts. But to dry them is not accepted.

You will not confuse with anything

Honey and boletus

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

Cooked whole mushrooms save a neat and attractive look.

Load

There are two “lines” of mooses - white and black. They differ from each other in flavor. Gourmet delight gruzdy is maximally manifested only in salty form. Pickled mushrooms are eaten with sour cream, onions, horseradish and garlic; crushed in a stuffing for pies, is added to soup less often. It is recommended to soak before salting.

There are two “lines” of mooses - white and black. They differ from each other in flavor.

Champignon

Their popularity increased during the times when Russians were fascinated by the subtleties of French cuisine. The specific aroma and tenderness of the pulp are the main trumps of champignons (not to mention the usefulness). Range of application: roasting, sweetish pickling, shredded gravy, stewing, stuffing pies and meat rolls. Marinating is preferably with a spicy sweetish tinge, but salting mushrooms is not accepted. Drying is also due to the too fragile flesh - there is practically nothing left of it when drying.

Their popularity increased during the times when Russians were fascinated by the subtleties of French cuisine.

Oyster

Today, oyster mushrooms are not so much mined from natural storerooms as artificially grown. The popularity is due to the high content of nutrients (the fungus is considered to be dietary, it is able to eliminate toxins from the body) Taste characteristics are also interesting: something similar to rye bread, there is a slight aniseed shade. The culinary spectrum is quite wide. Salads, pie patty, soups. Many people like oatmeal in roast and even as an ingredient in dumplings.

Today, oyster mushrooms are not so much mined from natural storerooms as artificially grown.

Morels

Appear briefly in the spring and soon disappear. Valued for effectiveness in combating eye diseases, including cataracts. These mushrooms are fried in butter, sometimes with the addition of sour cream. It is also possible to dry, but not less than 3 months in order to soak, simmer and cook soups. Prepare necessarily after soaking and boiling in removable water.

Perhaps one of the most unusual in appearance mushrooms

Preliminary preparation

If mushrooms exude a bitter-pungent smell, it is necessary to soak them in clean water for 1–1.5 days (mushrooms for pickles, waves, butterflies). Air temperature not higher than 16 ° C; water change 2-3 times a day. Making sure that they are soaked enough is very simple. If earlier the cap in the hands broke when pressed, now it bends.

How to cook. General rules

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

• Ideal if the mushrooms find time on the same day: sifted through, processed, cooked, eaten;
• Often there is no way to cook mushrooms immediately after cleaning. A solution of citric acid or salt (concentration of 1–2%) based on boiled water will help. Dip in an improvised pickle / marinade the products that you will prepare later. Rinse shortly before cooking to get rid of vinegar / salt odors;
• Semi-finished method: cut and washed mushrooms cut, blanch in boiling water for 8–10 minutes. Placed in clean glass jars "under the cover", adding for conservation 1/4 tsp. and 0.5 tsp. 9% vinegar per liter volume. From above pour vegetable oil; The blanks are stored for no longer than a week in the refrigerator, used for soups, frying, stewing. The uneaten is recommended to be thrown away;
• Use aluminum cookware is undesirable. Metal is not for nothing called "light". It quickly gives up its molecules when heated. That is why the food in such pots and stewpans is quickly oxidized;
• Caution with the shelf life of ready-made mushroom dishes! At minus 1–4 ° С, the whole day is set aside so that the dish can be read safely for further heating and eating. If the temperature is above zero, it is better not to risk it and limit it to the 12th hour;
• To mushroom broth is not dark, cook the soup of white, boletus or mushrooms;
• It is advisable to cook together mushrooms of one species. The exception is frying and marinated platter, for example: aspen mushrooms and with boletus and moths. Do not mix whites with honey agarics, chanterelles with milk mushrooms, morels with boletus and so on;
• Consider the features of some mushrooms. So, champignons are too tender and spoil in the open air after 6-7 hours. Morels are classified as "conditionally edible." You cannot cook from them if the products are not soaked for several hours and are not boiled in 2-4 waters, because morelles contain the maximum possible amount of toxins;
• Salted mushrooms, sent to the filling of pies and rolls, must be soaked to excess salt out of the product.

The most seasoning with mushrooms:

• fresh herbs - dill, green onions, thyme, rosemary, oregano, garlic herbs;
• dried herbs are the same, with the exception of green onions and garlic greens;
• nutmeg (especially good in creamy mushroom variations);
• parsley leaf and root;
• garlic;
• onion;
• bay leaf;
• badyan;
• coriander (cilantro seeds, but not greens);
• caraway;
• black pepper peas;
• white pepper, green and red;
• cinnamon;
• allspice;
• leaves and root of horseradish;
• mustard seeds;
• carnation

Ways to cook mushrooms. Popular recipes

Cooking mushrooms and broths based on them

Delicate varieties cooked no more than 25 minutes

Basic rules:

• from the moment of boiling, tender mushrooms are cooked for no more than 20-25 minutes, otherwise they will crawl away. This applies to white mushrooms, brownberries. Honey mushrooms and chanterelles stew longer, 40–45 minutes (elastic structure allows);
• for meat soups, boil the product in advance, drain the water;
• large mushrooms cook longer than small ones;
• enter the mushrooms into the soup mixture for the specified time before readiness;
• foam must be removed;
• put a fresh onion in the broth and watch its color. If the water turned blue - it means that there is a poisonous specimen in the pan.

Fresh champignon broth

1. Rinse the mushrooms (12–15 pieces of medium size), remove from the films, dry slightly;
2. Pour 1.75 liters of water into the pan, put warm. When boiling lower chopped champignons, chopped parsley root and one potato weighing 150-180 g;
3. Broth fill with sweet peas;
4. Separately, fry carrots with onions in vegetable oil until a ruddy hue appears. Take onion larger to broth turned fragrant. Carrots - similar in size to the potato;
5. Add salt to taste;
6. 20 minutes to cook over moderate heat;
7. Turn off, add bay leaf and sprig of oregano;
8. Serve with a spoonful of sour cream or mayonnaise, while holding on with garlic croutons.

Dried honey broth

Ingredients:

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

Cooking:

1. 3/4 of dried agaric will require 1.5 liters of water;
2. Soak the mushrooms until they are slightly swollen;
3. Throw the mushrooms in boiling water and reduce the heat to medium temperatures. It is peculiar to give plenty of foam during cooking. Cover the pan with a lid, leaving a small gap (otherwise the mushroom foam will rise and boil on the stove);
4. Salt it. Boil for at least half an hour, optimally - 50 minutes or even an hour;
5. Separately mix 1 tsp. flour without slides with cold water so as not to form lumps. Add liquid to the broth in a thin stream with uniform stirring;
6. In a pan, pass the onion, carrot and tomato (you can replace it with tomato paste in the amount of 1 dec.);
7. Unload the filling into mushroom broth 10–15 minutes before readiness;
8. At the same time, add coarsely ground pepper and coriander;
9. Season broth with crushed garlic, a couple of cloves will be enough;
10. Before sending to the table, sprinkle the dish with chopped fresh dill, add a bit of sugar with pickled cucumbers, a slice of lemon and rye bread with butter.

Frying and stewing

Fried champignons go well with vegetables

General tips:

• Mushrooms are fried, pre-boiled and drained;
• The average duration of frying boiled mushrooms is 20–30 minutes, extinguishing in pouring and sauces is another 10–15 minutes;
• For frying, they use both vegetable and animal fats (lard, butter);
• Quenching allows you to diversify the menu with savory additives (white wine, decoction of rabbit meat), as well as vegetables.

Chanterelles in sour cream

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

Brownberry stew with vegetables

1. Boiled mushrooms, put in a saucepan and cook on medium heat with a small amount of water (100 ml per 300 g of boletus);
2. Duration of extinguishing 15 minutes;
3. Pour 1 packet of frozen vegetables from the store. Homemade counterpart - about 650 g of vegetable mix (green beans, celery, Bulgarian pepper, tomatoes, carrots, onions). You can add some corn;
4. Salt to taste;
5. After that, a small amount of water will stand out. Reduce heat and simmer another 20 minutes;
6. Turn off the heat and immediately sprinkle the finished dish with chopped sprigs of dill and oregano, cumin seeds and white pepper;
7. Cover and wrap a warm towel to cool completely.

Baking

Oyster mushrooms, champignons, aspen mushrooms are suitable for roasting

1. Take about 400-450 g of boiled and well-pressed mushrooms, they should not be very small. Champignons, oyster mushrooms with a trimmed leg, caps of young white or aspen mushrooms will do;
2. Place the mushrooms on a baking sheet, greased with any fat;
3. Separately mix 100–120 g of mayonnaise and 180–200 g of grated cheese of medium hardness (add 1 teaspoon adzhika, salt to taste);
4. Heat the oven to 150 ºС and put the dish on baking. After 15 minutes, increase the temperature to 200ºС. After 30–40 minutes, the culinary masterpiece is ready.

Grilled mushrooms

Grilled mushrooms - a great idea for cooking on a fire

1. Take a handful of selected white or medium sized mushrooms;
2. Boil in salted water beforehand, squeeze in a colander until the water is completely drained;
3. String on 1 skewer 2–3 mushrooms close to each other;
4. Bake on the grill until the first golden brown;
5. After that, roll in a mixture of crushed garlic, crushed coriander seeds and allspice (a little sugar will add flavor to the taste);
6. On the readiness of the dish will say a dense golden crust;
7. Remove the mini kebabs, pour with lemon juice and serve on the table.

Salting and pickling mushrooms

Cherry leaf added to marinade for piquancy

Salting saliva in a cold way

1. For 5 kg of soaked and washed (but not boiled) milk meal, 250 g of coarse salt will be required;
2. Raw materials are laid in layers in a container with a wide bottom - a miniature barrel or an enameled pan, always hats down. Each layer is sprinkled with salt;
3. At the top you need to press down the mushrooms with a heavy object. The role of oppression will be played by a smaller lid with a stone laid on it or a 3-liter jar of water;
4. To protect the product from fermentation, the bottom and sides of the tank are covered with horseradish leaves;
5. To flavor add peppercorns, berries and leaves of currants or cherries;
6. The pot is cleaned for a couple of months in a cold place - a basement or cellar, where the air temperature does not exceed 15ºС.

Pickled boletus

Marinated bolettes can be eaten after three weeks.

1. For the marinade, 3-4 sprigs of cloves, 10 peas allspice, 5 medium bay leaves of medium size, 15 ml of acetic essence, 50 g of salt, a couple of st. l granulated sugar, 1 liter of water;
2. For the indicated quantities, take 5 kg of selected boils, boiled beforehand (see above the rules for preparing mushrooms);
3. Boil the marinade ingredients so that the salt and sugar are completely dissolved;
4. Butters should be placed on the bottom of pasteurized jars. Lay not too tightly, otherwise hot marinade will not penetrate into all places;
5. After 5 minutes, pour the marinade back, bring to the boil again and repeat the pouring-drain a couple more times;
6. During the final pouring, put the filled jars on the bottom of a wide saucepan, sterilize in boiling water for 20–25 minutes;
7. Pour in 2 tbsp. l sunflower oil, roll up quickly and gently;
8. Cover with a warm blanket until cool. Store in a cool cellar. You can eat in 2.5 to 3 weeks.

How to serve mushroom dishes to the table - photo gallery

Storage

In order for mushrooms to retain most of their beneficial properties after processing, it is necessary to be able to correctly preserve them. The following are the most popular storage methods for preserving mushrooms.

Drying

When dried, the mushrooms give off moisture, and in the dry residue - concentrated nutrients. For example, the amount of protein compounds in dried porcini mushrooms reaches 75%. Storage of dried products does not cause much trouble, if you follow a few rules.

Mushrooms strung on fishing line hang for drying in ventilated places.

1. For drying mushrooms cut into slices or plastics. The shape of the cubes is undesirable because the air is more difficult to get inside and there is a risk of rotting.
2. Especially "beautiful" mushrooms cut profile with preservation of the shape of the mushroom in the cut.
3. To air better wrapped the product from all sides, it is recommended to string mushrooms on a thick string or thin fishing line, then hang in well-ventilated places.
4. Mushrooms should not be exposed to direct sunlight (otherwise blackness will appear, and the fungus will not have time to dry up).
5. Method without hanging. Sliced ​​mushrooms are laid out on clean paper in one layer, as free as possible without crowding.
6. Small mushrooms and young borovichki (the one called white mushrooms) are dried completely.
7. Oven-drying saves time, but requires monitoring of the result. Temperature not above 40–43ºС. The oven lid should be ajar. From time to time, the mushrooms should be gently mixed.
8. Willingness is determined by touch: the mushrooms should not crumble, but their elasticity is already minimal - now you can put them in bags, wooden containers or canvas bags.
9. Keep no more than 2-3 years and only in dry places where moisture does not cause the formation of mold on your blanks.

Freezing

Frozen mushrooms are stored better than dried ones. However, the freezer now and then have to unload. With repeated thawing, the products lose their quality. As a rule, in household (domestic) refrigerators the freezing temperature is small, so try to eat all the harvested mushrooms for one season. The next year, pick a fresh crop.

Frozen mushrooms should be used for one season.

• Fresh mushrooms, not boiled in water, carefully picked and cleaned from debris. Chopped in large pieces or sent to freeze entirely;
• As required, take out, slightly defrost, boil. Further use in accordance with the recipe of the dish;
• Boiled mushrooms are also frozen. Laying them in strong, without holes plastic packages. Hermetically packaged, folded compactly in varieties (types) - separately white, champignons, wild mushrooms, chanterelles, and so on;
• It is convenient to freeze mushrooms with briquettes of different caliber. If you want to cook soup or cook roast, a small bar is removed and sent to the cooking. We decided to fry the whole pan - the bigger bar will go;
• Make sure that the mushrooms do not absorb foreign odors due to the proximity to other products. Use superdense materials.

Video: how to freeze mushrooms

Storage of canned mushrooms

Fans of mushroom dishes are once and for all. Having learned how to cook this unique product correctly, one can diversify the family table and provide the household with useful natural food. Even before the procurement work begins, calculate how many mushrooms are enough for a family, taking into account the invited guests. Make an adequate supply, and do not keep the excess for longer than the recommended periods.