Boiled mushrooms that you can cook. Honey mushroom pate for the winter

17.04.2019 Meat Dishes

The beneficial properties of mushrooms can hardly be overestimated. According to his nutritional value they are not inferior to meat, so cooking with mushrooms is most popular among those who observe the fast or, for any other reason, do not eat meat and meat dishes. The recipes for mushroom dishes presented in this section are so diverse that everyone can choose something special for themselves, something of their own. This diversity is dictated, first of all, by the large number of species themselves. edible mushrooms, and since each person likes a certain type, we propose to cook dishes from champignons, oyster mushrooms, porcini mushrooms, chanterelles, honey agarics and choose the most favorite mushrooms.
For those who are thinking about what to cook for the festive table, it will be interesting to view dishes with mushrooms with a photo - thus, your treat will not only be tasty, but also beautiful. Moreover, to evaluate the appearance of a dish made from dried, frozen, pickled, fried, boiled, fresh mushrooms you can even before you try your hand at preparing it - just by looking at the photo.
It is difficult to list everything that can be prepared from mushrooms. It is also magnificent in its taste and nutritional qualities first courses, and all kinds of side dishes, and the addition of mushrooms to meat, potatoes and other vegetables. If you do not know how to cook mushrooms, then you have come to the right place! This is where you can choose your own mushroom dishes varying degrees complexity: from the simplest to real culinary masterpieces.
Since champignons are still the most common in our supermarkets, we try to pay maximum attention to these mushrooms on the pages of the site. After reviewing the proposed recipes, you will always know how to cook mushrooms in such a way that ready meal did not leave anyone indifferent, be it soup, salad or second courses of champignons.

06.03.2019

Tom Yam soup

Ingredients: shrimp, mushroom, broth, cream, ginger, lemon, pepper, salt, sugar, garlic, chili, onion, sauce, oil, lime, tomato

If you want to try the unusual hot and sour thai soup, I present to your attention uncomplicated recipe Tom Yam soup with shrimps and coconut cream.

Ingredients:

- 250 grams of shrimp;
- 230 grams of champignons;
- 300 ml. chicken broth;
- 250 ml. coconut cream;
- 2.5 cm of ginger root;
- 1 lemon;
- 4 chili peppers;
- salt;
- sugar;
- 4 cloves of garlic;
- 50 grams of onions;
- 15 ml. fish sauce;
- Sesame oil;
- paprika;
- sea salt;
- lime;
- Cherry tomatoes;
- green onions.

04.01.2019

Pickled porcini mushrooms for the winter

Ingredients: White mushroom, water, salt, sugar, vinegar, laurel, pepper, cloves

If you want to close porcini mushrooms for the winter, but do not know how to do it correctly, then our master class will come to your aid. It explains in detail how to make wonderful marinated porcini mushrooms.
Ingredients:
- 500-800 gr porcini mushrooms;
- 0.5 liters of water;
- 0.5 tbsp. salt;
- 0.5 tbsp. Sahara;
- 1.5 tbsp. vinegar 9%;
- 4 pieces of bay leaves;
- 3 pieces of black peppercorns;
- 3 pcs allspice peas;
- 2 cloves.

02.01.2019

Honey mushroom pate for the winter

Ingredients: honey mushrooms, carrots, onions, oil, salt, sugar, vinegar, pepper

An excellent preparation for the winter - honey mushroom pate. This is a hearty and interesting, tasty and mouth-watering canning that absolutely everyone likes!

Ingredients:
- 1 kg of honey agarics;
- 350 grams of carrots;
- 350 grams of onions;
- 100 ml of vegetable oil;
- 25 grams of salt;
- sugar;
- Apple vinegar;
- black pepper.

02.01.2019

Burgundy beef

Ingredients: beef, onion, carrot, tomato, wine, broth, champignon, thyme, laurel, coriander, rosemary, garlic, pepper, flour, oil, salt

If you want to surprise your family and guests with an incredibly tasty meat dish, then we advise you to cook Burgundy beef in classic performance: with vegetables, spices, red wine and broth.

Ingredients:

- 1 kg of beef (boneless shoulder blade);
- 250 grams of onions;
- 120 grams of carrots;
- 200 gr of tomatoes;
- 0.5 liters of dry red wine;
- 0.5 liters of beef broth;
- 400 gr champignons;
- 3 sprigs of thyme;
- 4 pieces of bay leaves;
- 1.5 tsp coriander;
- 1 sprig of rosemary;
- 4 cloves of garlic;
- 2 pieces of chili peppers;
- Wheat flour, olive oil, salt pepper.

10.11.2018

Hot salted mushrooms

Ingredients: honey mushrooms, salt, dill, horseradish leaf, tarragon, parsley, currant leaf, laurel

Hot salted honey mushrooms are very easy to cook. You will spend a minimum of time preparing delicious mushrooms.

Ingredients:

- 1 kg. honey agarics,
- 35 grams of salt,
- 1 dill umbrella,
- 1 sheet of horseradish,
- 2 branches of tarragon,
- 5 grams of dry parsley,
- 2 currant leaves,
- 4 bay leaves.

10.11.2018

The most delicious pickled mushrooms

Ingredients: honey mushrooms, salt, sugar, vinegar, pepper, laurel

Pickled mushrooms for the winter are my favorite preparation. Cooking mushrooms is not difficult at all, you will spend a maximum of an hour of time. In winter, you will put the most delicious mushrooms.

Ingredients:

- 500 grams of honey agarics,
- 1 tbsp. salt,
- 2 tsp Sahara,
- 1 tbsp. vinegar
- 6 peas of allspice,
- 2 bay leaves.

10.11.2018

Mushroom caviar from honey agarics with carrots

Ingredients: honey mushrooms, carrots, onions, garlic, oil, laurel, pepper, salt

From honey agarics, I harvest mushroom caviar every year. The workpiece is not only tasty, but great. The most important thing is that preparing it for the winter is as easy as shelling pears.

Ingredients:

- 350 grams of honey mushrooms,
- 50 grams of carrots,
- 50 grams of onions,
- 2 cloves of garlic,
- 3 tbsp. vegetable oil,
- 2 bay leaves,
- 3 allspice peas,
- salt
- black pepper.

27.09.2018

Fried chanterelles with sour cream and onions

Ingredients: chanterelle, onion, sour cream, oil, salt, dill, parsley

Ingredients:

- 350 grams of chanterelles;
- 100 grams of onions;
- 110 grams of sour cream;
- 30 grams of butter;
- salt;
- parsley;
- Dill.

26.08.2018

Mushroom soup made from frozen mushrooms

Ingredients: boletus leg, potatoes, onions, carrots, oil, twin, laurel, pepper, salt, garlic, herbs, sour cream

Frozen mushrooms can be used to make delicious mushroom soup. How to do this simply and quickly, I described in detail for you in this recipe.

Ingredients:

- 300 grams of boletus legs,
- 2 potatoes,
- 60 grams of onions,
- 1 carrot,
- 1 tbsp. vegetable oil,
- half a tsp cumin,
- 1 Bay leaf,
- 3 allspice,
- salt,
- 5 grams of bitter pepper,
- 2 cloves of garlic,
- greens,
- sour cream.

05.08.2018

Pickled porcini mushrooms

Ingredients: mushroom, juniper, cloves, tarragon, thyme, garlic, herbs, salt, sugar, vinegar, water

Today I will tell you how to cook delicious pickled porcini mushrooms. The recipe is very simple and quick.

Ingredients:

- 600 grams of porcini mushrooms,
- half a tsp juniper,
- 4 carnations,
- a sprig of dry tarragon,
- 2 sprigs of thyme,
- 3-4 cloves of garlic,
- 3 sprigs of parsley,
- 2 sprigs of dill,
- 2 tbsp. salt,
- 1 tbsp. Sahara,
- 80 ml. vinegar
- 800 ml. water.

23.07.2018

Spaghetti with mushrooms in a creamy sauce

Ingredients: onion, mushroom, chicken fillet, butter, spaghetti, cream, salt, spice, herbs

For lunch or dinner, I suggest you cook a very tasty dish- spaghetti with mushrooms in creamy sauce... This dish can also be prepared for a festive table.

Ingredients:

- 1 onion;
- 200 grams of mushrooms;
- 500 grams of chicken fillet;
- vegetable oil;
- 250 grams of spaghetti;
- 200 grams of cream;
- salt;
- spices and seasonings;
- a bunch of greens.

27.06.2018

Fried potatoes with mushrooms and meat

Ingredients: potatoes, pork, mushroom, onion, oil, salt, spice

The easiest way is to fry potatoes. Even a child can do this. But today we will cook fried potatoes with mushrooms and meat. The dish is delicious and satisfying.

Ingredients:

- 650 grams of potatoes,
- 350 grams of pork,
- 250 grams of champignons,
- 1 onion,
- vegetable oil,
- salt,
- 1 tbsp. butter,
- spices for potatoes.

17.06.2018

Spaghetti carbonara with cream, bacon and mushrooms

Ingredients: spaghetti, bacon, mushroom, onion, cream, egg, parmesan, oil, salt, pepper, garlic, herbs

There are a lot of recipes for spaghetti carbonara, today we will prepare this dish with cream, bacon and mushrooms.

Ingredients:

- 150 grams of spaghetti;
- 60 grams of bacon;
- 160 grams of champignons;
- half an onion;
- 130 ml. cream;
- 2 chicken yolks;
- 20 grams of Parmesan;
- 1 tbsp. butter;
- salt;
- black pepper;
- 1 tbsp. olive oil;
- clove of garlic;
- greens.

16.06.2018

"Village" salad

Ingredients: mushroom, onion, potato, cucumber, chicken fillet, salt, pepper, oil, mayonnaise, dill

Village salad can be prepared both for every day and for a festive table. The recipe is very simple.

Ingredients:

- 250 grams of champignons;
- 1 onion;
- 6-7 pieces of young potatoes;
- 4-6 gherkins;
- 150 grams of chicken fillet;
- salt;
- pepper;
- 1 tbsp. mayonnaise;
- 40 ml. vegetable oil;
- 3-5 grams of dill.

30.05.2018

Scrambled eggs with mushrooms and tomatoes

Ingredients: egg, mushroom, oil, tomato, salt, pepper, herbs, onion

Ingredients:

- 3 eggs,
- 3-4 champignons,
- 20 grams of butter,
- 1 tomato,
- salt,
- a mixture of peppers,
- parsley,
- a bunch of green onions.

25.04.2018

Champignon shashlik in the oven

Ingredients: mushroom, ham, onion, mayonnaise, mustard, sauce, lemon, herb, salt, pepper

If you want to pamper yourself with something tasty, then champignon kebab is just perfect for this! You can cook it right in the oven, we will be happy to tell you exactly how.

Ingredients:
- 10-15 pieces of champignons;
- 6-8 slices of ham;
- 1 small onion head;
- 2 tbsp. mayonnaise;
- 1.5 tsp mustard seeds;
- 40 ml of soy sauce;
- 0.5 lemon;
- 1 pinch of Italian herbs;
- salt to taste;
- pepper to taste.

Li.Ru culinary community -

Mushrooms "awesome"

The recipe for cooking "funky" mushrooms in the airfryer. As a rule, such mushrooms are very good to cook over the fire, although they turn out to be very tasty at home.

Thinking about making a delicious meal for lunch or dinner? Then I bring to your attention great option- meat with mushrooms in a slow cooker.

A simple recipe for mushrooms in pots will appeal to all lovers of a tasty and satisfying meal, but at the same time do not spend a lot of time cooking. In addition, such a dish can be served both to guests and for lunch.

Marinated porcini mushrooms and potatoes bursting with steam - a fairy tale! Especially if you also collected these mushrooms yourself. The king of all mushrooms is good in any form, and pickled it also retains its shape.

Recipe for making stuffed porcini mushroom caps sun-dried tomatoes, onions, garlic, bread crumbs, parsley, basil and grated Parmesan cheese.

Quesadilla - versatile dish Mexican food that can be filled with the most different ingredients, and serve both for breakfast and for dinner as an appetizer or main course.

Creamy pasta with mushrooms is a divine dish. Very tender, juicy and incredibly appetizing, made from papardelle pasta, three types of mushrooms, white wine, cream, fresh parsley, cheese.

Pilaf with mushrooms is an easy and quick main course to prepare. You can cook hot dishes in just half an hour! I use champignons for this dish, but any other mushrooms will do.

The magnificent mushroom platter baked in a pot will be great festive garnish and will delight you and your loved ones. Really delicious and hearty dish that will undoubtedly decorate any table.

The porcini mushroom itself is delicious gift nature, and even soup from it, and even more so. Porcini mushroom soup is one of the most luxurious soups I've ever tasted.

Mushrooms stuffed with minced meat is an appetizer that will be an excellent decoration for any festive table. And, believe me, at the end of the evening the plate will be empty and the guests are happy.

Mushroom and ham salad

Popular recipe mushroom and ham salad, which is often offered on restaurant menus.

Potatoes with porcini mushrooms - very tasty and nutritious dish, for which in European restaurant would have to pay a lot of money. And our porcini mushrooms grow in the forest - why not cook it?

An exquisite yet easy-to-prepare dish, it is an ideal hot snack for a festive table. You will learn how to make julienne from porcini mushrooms from this recipe.

Oyster mushrooms - amazing mushrooms... They not only contain a large number of useful for humans minerals and vitamins, but also have healing properties... And the salads from them are excellent!

The recipe for baked porcini mushrooms stuffed with onions stewed in wine and beef broth, with cheese and parsley.

Salad with corn and mushrooms is a dish that surprises with the subtlety of its taste... This salad is definitely for those who love mushroom flavor and desires to cook hearty food.

The recipe for making pasta with mushrooms. For those people who fast and respect Italian cuisine- this dish will be to your taste.

Chicken cutlets stuffed with mushrooms - a very tasty dish! Cutlets turn out to be insanely tender, and their pleasant aroma will make your guests ask for more.

Cabbage soup with mushrooms and beans - unusual variation this dish is very popular in Ukraine and Poland. It is not difficult to prepare this cabbage soup; it can be served both cold and hot. Discover Transcarpathian cuisine!

A simple, but at the same time incredibly tasty dish of mushrooms baked in a pot with potatoes and in sour cream filling... So, the recipe for mushrooms in sour cream in a pot - cook and enjoy!

Salted mushroom salad - original salad, for the preparation of which any salted mushrooms are suitable - champignons, honey mushrooms, chanterelles, etc. I am telling you how to make a salad with salted mushrooms.

Omelet is perfect breakfast... Fast, satisfying and nutritious. I am sharing a recipe for omelet with mushrooms - one of hundreds of variations of this classic morning dish.

A simple recipe for salmon with mushrooms is to help everyone who does not know how to cook and serve this fish deliciously on the festive table. However, such a dish can be put on an everyday lunch or dinner.

The recipe for making a jellied pie with mushrooms. The dough for a jellied pie with mushrooms is prepared with kefir.

Borscht with mushrooms and beans is a treasure trove of proteins for vegetarians and a very satisfying dish for those who are fasting. A classic recipe for borscht with mushrooms and beans - from our table to yours!

During the fast, you also sometimes want to pamper yourself with fragrant pilaf - and this is quite possible if you replace meat with mushrooms! Recipe lean pilaf with mushrooms - for fast days and not only.

Recipe for making a salted mushroom snack with onions, vegetable oil and herbs.

Baked recipe mushroom caps stuffed with brie cheese, parsley, garlic and green onions.

Want to recharge your body nutrients for all day? Eat a plate of this hearty soup! How to make soup with mushrooms and meat, you will learn from this recipe!

A dish with amazing taste and delicate aroma, creamy consistency and the most delicate texture ... Delicious, light and refined porcini mushroom puree soup - the king among its kind!

I tried beef stroganoff with mushrooms at a party and did not recognize my favorite dish since childhood. The mushrooms gave it a flavor and refined taste... The mushrooms, however, were white. I found out how to cook, here's a recipe!

A simple recipe for fried mushrooms with spinach, garlic and onions. Delicious dish for vegetarians.

The recipe for making pizza with porcini mushrooms at home. Vegetables, cheese and mushrooms on a thin soft dough- a wonderful dish for big company... It goes well with both wine and juice.

In fasting and for unloading, my family and I eat lean okroshka with mushrooms. Any mushrooms that you have at home or that you buy go into it. A simple option - with champignons, royal - with white ones.

Potatoes with mushrooms in cream - a dish that I can never resist, it looks too delicious. The taste depends on the mushrooms used. I cook with white, chanterelles or mushrooms.

Fried mushrooms salad

Fried mushroom salad can be like an independent dish and great side dish(for example, grilled lamb or fish).

I really love Belarusian potato pancakes. Do you love them too? Then try the potato pancakes with mushrooms. You will like them very much.

Lovers of delicious and healthy food Dedicated to - a simple recipe for a salad with mushrooms with a photo!

Recipe for making lasagna with mushrooms, Bechamel sauce and Parmesan cheese.

Recipe for making soup with dried porcini mushrooms, onions, carrots, garlic, tomato paste, cremini mushrooms, sherry and farro grain.

Lightweight, beautiful, useful, original and delicious salad that fits perfectly into both lean and dietary menu while leaving behind a pleasant feeling of satiety.

A simple recipe for potatoes with mushrooms in the oven will help you build at any time delicious dinner or lunch for the whole family. Nothing complicated simple ingredients but the dish is very tasty and original.

Recipe for making portobello mushrooms with leeks, spinach and goat cheese. Serve with whole grain bread.

Casserole with mushrooms and minced meat sounds interesting, right? :) Then why put off - I will show you how to make a casserole with mushrooms and minced meat, and do not even doubt that it will turn out delicious.

Pork with porcini mushrooms is an unusually tasty and, importantly, hearty dish. It will undoubtedly delight lovers of delicious food - after all, the dish is truly luxurious, lordly.

Beans with mushrooms is an amazing combination. Taste, aroma ... Mmmm ... This hearty, healthy, delicious dish will make your lunch or dinner festive even for no reason.

This amazing combination of ham, cheese and mushrooms will give you amazing taste dishes! Suitable for a festive menu.

I bring to your attention a recipe for a very tasty, light vegetarian pasta... Pasta with shiitake mushrooms - you can't try that in Italy :)

Stuffed Mushroom Recipe - Cooking mushrooms stuffed with sausages, hazelnuts, garlic, onions and rosemary.

Dried or fresh mushrooms are suitable for cooking potato pancakes with mushrooms. You can also add vegetables to the filling, then it will turn out to be more juicy. Deruny with mushrooms are fried in a pan on the stove. Let's try!

Buckwheat with porcini mushrooms is a healthy, easy to prepare and very tasty dish home cooking... If you have porcini mushrooms, be sure to try cooking them with buckwheat - you'll love it!

Mushroom julienne is baked in pots. Be sure to add the cheese! This will make an amazing dish.

For fast and hearty lunch always fit pasta... For example, a penne with mushrooms does not take long to cook, it turns out delicious, you will be full until dinner. Prepare penne paste and mushrooms.

Recipe for baked porcini mushrooms stuffed with onions, bread crumbs, cream cheese, sour cream, Cheddar cheese, Monterey Jack cheese and spinach.

In vegetable season, it's time to recharge with vitamins and discover new dishes! For example, here's a way to cook asparagus with mushrooms in a white sauce - healthy, affordable and very tasty, I advise :)

Mushroom risotto has been cooked since the 16th century. And I'm just getting ready! It turns out delicious lean dish with forest scent mushrooms and creamy cheese. It can also be served as a side dish. Let's get started!

Recipe festive dish. French appetizer in the form of mushrooms stuffed with cheese.

Light, tasty and very healthy dish from carrots is suitable for lovers of vegetarian food, as well as those who observe fasting or exercise weight.

Frying is one of the most simple ways cooking mushrooms. Having mastered it, you can make amazingly delicious dishes from any gifts of the forest. There are incredibly many recipes for cooking fried mushrooms. Each housewife should take note of some of them.

How to fry mushrooms

First of all, the sequence of processes depends on which category the product belongs to. Some mushrooms need to be boiled beforehand, others can be cooked right away. Pour boiling water several times and immediately fry the following are allowed:

white;
oyster mushrooms;
aspen mushrooms;
Champignon;
boletus;
mushrooms;
mushrooms;
umbrellas;
chanterelles.

Be sure to figure out how to properly fry the variety you have. Butterlets must be boiled for a quarter of an hour before cooking. This applies to both larch and common varieties. You can fry russula after boiling them for at least five minutes. Any mushrooms that are considered conditionally edible are allowed to be cooked in a pan only in boiled form. These include common and conical morels, greenfinches, pigs, ryadovki.

Before cooking or directly frying, the mushrooms should be sorted out, washed. The spoiled ones are thrown away, the places with minor damage are carefully cut off. Depending on the type of mushrooms, they are soaked and cleaned in one way or another. It is advisable that the frying of mushrooms takes place on an unflavored vegetable or butter, lard. The fire should be medium. You can drain the juice that stands out or wait until it evaporates itself. Salt at the very end.

Fried Mushroom Recipes

General principles preliminary preparation the main ingredient you already know. Next, you should talk about what products, seasonings and sauces mushrooms are combined with. Parsley, dill and basil, onions, garlic are perfect for them. You can add sour cream, potatoes, canned vegetables... Some types of meat are great, for example, chicken, pork. Mushrooms cooked in batter or breading are very tasty. Remember a few of the most successful recipes.

Butterlets

These mushrooms are very popular. Fried butters are crispy, giving the impression that they are springy in the mouth. It goes well with sour cream. Butterlets must be boiled for a short time before cooking. They should be fried over high heat without a lid so that they do not turn into a sticky gruel. Remember how to cook butter in a skillet.

Ingredients:

butter - 600 g;
salt - 1.5 tsp;
bow - 1 large head;
vegetable oil- 100 ml;
carrot - 1 medium;
sour cream - 3 tbsp. l.

Cooking method:

Clean the oil, wash them well. Cook in salted water for a quarter of an hour from the moment it boils.
Heat oil in a skillet. Throw the butter in a colander and fry over high heat for 10 minutes. Don't stop interfering with them.
Peel the vegetables. Chop the onion, grate the carrots. Stir with oil. Cook for another 5 minutes. Salt.
Season the dish with sour cream, stir and turn off after a minute.

Champignon

A dish cooked according to following recipe, it turns out to be very spicy due to the set of spices included in the composition. Fried champignons can be an addition to meat, boiled potatoes. It is worth noting that mushrooms are the easiest to cook. They don't need to be boiled, soaked, or even peeled before being cooked, they don't have to. It is advisable to choose small mushrooms so that they are well saturated with seasonings.

Ingredients:

small mushrooms - 750 g;
salt;
garlic - 4 cloves;
balsamic vinegar- 1.5 tsp;
ground rosemary - 3 tsp;
parsley - 150 g;
red pepper - a pod.

Cooking method:

Rinse the mushrooms thoroughly. Cut each into two halves.
Fry mushrooms with rosemary and garlic in vegetable oil for ten minutes. Stir constantly.
Transfer the mushrooms to a deep bowl. Drizzle with vinegar, add chopped peppers and parsley, salt. Stir well and serve.

White mushrooms

A very tasty dish that even a beginner can cook. Porcini mushrooms fried in sour cream are tender, soft, look appetizing, you can see what you can by looking at the photo where they are depicted. Before cooking, they need to be boiled for 10 minutes, or soaked in salt water for half an hour. This is necessary so that all of them go away. harmful substances and bitterness.

Ingredients:

porcini mushrooms - 750 g;
ground paprika - 2 pinches;
sour cream - 300 ml;
coriander - a couple of pinches;
onions - 3 pcs.;
lean oil - 4 tbsp. l .;
salt pepper.

Cooking method:

Peel and wash the mushrooms. Boil them for 10 minutes. or fill with salt water for half an hour.
Chop the onion. Cut the mushrooms.
Heat oil in a skillet. Fry the onion until transparent, stirring occasionally. Do not cover with a lid.
Add porcini mushrooms, cook for a quarter of an hour. Season with salt and pepper.
Pour in sour cream, stir the dish. Simmer covered over low heat for a little less than half an hour.

Milk mushrooms

The debate over whether it is safe to cook this type of mushroom in a pan continues to this day. Do not be afraid, it is harmless, just before you fry the milk mushrooms, they must be properly prepared. Then they will cease to taste bitter. The recipe for fried mushrooms involves the use of potatoes, because these products go well with each other. This dish is perfect for family dinner.

Ingredients:

mushrooms - 0.75 kg;
salt;
onions - 300 grams;
dill - a bunch;
potatoes - 1 kg;
lean oil - 300 ml.

Cooking method:

Wash the milk mushrooms, sort it out. Fill in cold water, salt, soak for at least three hours.
Then the milk mushrooms also need to be cooked. Cover them with warm salted water. Put on fire. Cook for 20 minutes from boiling.
Peel the vegetables. Cut the onion into half rings, and the potatoes into strips.
Heat the vegetable oil in a skillet. Fry the milk mushrooms in it for 10 minutes. Then add the onion and potatoes, stir. Fry until all ingredients are golden brown.
Reduce the heat to a minimum, season with salt, pepper, chop with chopped dill. Fry under the lid until full readiness potatoes.

How to fry frozen mushrooms

This is very easy to do. If you've picked the mushrooms yourself, boil them before freezing. At low temperatures the product can be stored for a very long time without losing its useful properties... Before frying frozen mushrooms, you don't even need to defrost them, you can cook right away. If you have some of this product in your refrigerator, remember what to do with it.

Ingredients:

frozen mushrooms - 0.8 kg;
lean oil - 5-6 tbsp. l .;
potatoes - 1 kg;
pepper, salt;
onions - 2 pcs.;
dill - a bunch.

Cooking method:

Heat the vegetable oil in a skillet. Put honey mushrooms on it and simmer over low heat for a little over five minutes. They must be covered with a lid.
Set the fire to medium. Simmer mushrooms for the same amount of time, but without a lid.
Add chopped onions to the skillet.
Cut the potatoes into strips. Place it in the skillet five minutes after the onion. Fry for a quarter of an hour over medium heat.
Season the dish with salt, pepper, mix with chopped dill. Cook for a couple more minutes, then remove from heat.

Boletus

These are some of the tastiest forest mushrooms... Mature boletus mushrooms are boiled before frying, and young boletus are cooked right away. The latter are denser and crisper, ideally combined with tender fried or stewed potatoes. Feel free to serve them with sour cream or creamy sauce. Fried mushrooms boletus is a dish loved by many people.

Ingredients:

boletus mushrooms - 0.75 kg;
pepper, salt;
garlic - 2 cloves;
lean oil - 3 tbsp. l .;
onions - 2 large.

Cooking method:

Clean, wash the boletus, remove the cuts on the legs. Cook in salted water for 20 minutes.
Cut the boletus into pieces.
Heat oil in a skillet. Throw in coarsely chopped garlic. Fry until golden brown, then remove.
Place the boletus in a skillet. Fry them, stirring, until the excess liquid evaporates.
Cut the onion into half rings. Place it in the skillet. Stir. Remove from heat when the onions are golden brown.

How to fry dried mushrooms

This product is also very easy to prepare. Before frying dried mushrooms, they are soaked in water for a couple of hours. During this time, they swell, become soft and increase in volume. Soon you will get acquainted with the recipe in which it is proposed to cook them in batter. This dish is very appetizing. Can be served with potatoes, pasta, porridge.

Ingredients:

dry mushrooms - 0.2 kg;
salt pepper;
egg - 1 pc.;
lean oil - 2 tbsp. l .;
breadcrumbs- 2 tbsp. l.

Cooking method:

Fill the mushrooms with cold water just above their level, leave for a couple of hours. Then strain and pat dry.
Beat the egg well, salt and pepper. Pour the bread crumbs into a suitable plate.
Heat the vegetable oil well in a skillet.
Dip each mushroom, first in an egg, and then in the breading mixture, put in a skillet.
Fry without a lid for half an hour, turning on opposite sides. Set the fire to medium.

Russula

Very tasty mushrooms, the calorie content of which is minimal. Before frying russula, they must be kept in salted water for an hour. They are washed, cleaned, peeled from the legs and hats. When frying russula, add a couple of drops of lemon juice to them. This will give them extraordinary flavoring notes. Fried russula look great, so you can serve them even to the festive table. If you don't believe me, take a look at the photo with their image.

Ingredients:

russula - 1 kg;
greens - a bunch;
onions - 2 pcs.;
salt pepper;
garlic - 3 cloves;
lemon juice - 2 tbsp. l .;
sour cream - 350 ml;
lean oil;
bay leaf - 3 pcs.

Cooking method:

Peel russula, wash, chop coarsely.
Chop the onion, chop the greens. Crush the garlic.
Heat the vegetable oil in a skillet. Fry the onions in it until golden brown. Then put the russula, sprinkle them lemon juice... Fry for a quarter of an hour.
Season the dish with salt, pepper, add bay leaf and sour cream. Stir the russula. Cook over low heat, covered, for a quarter of an hour.
Stir in garlic and fresh chopped herbs before unplugging.

Oyster mushrooms

Highly tasty product... Oyster mushrooms are one of the most common types of mushrooms in stores. Cooking is very simple. Before frying oyster mushrooms, they do not need to be soaked or peeled. They come out soft with a slight crunch. You can serve fried oyster mushrooms with any side dish. If you look at the photo with the image of these mushrooms, you will understand that they look great, therefore they may be present even in holiday menu.

Ingredients:

oyster mushrooms - 750 g;
lean oil - 4 tbsp. l .;
sour cream - 300 ml;
salt - 0.5 tsp;
marjoram - a couple of pinches;
onion - 1 large head;
ground black pepper - three pinches;
garlic - 1 clove;
nutmeg- 0.5 tsp;
carrots - 1 large.

Cooking method:

Wash and dry the oyster mushrooms. Cut them into equal pieces.
Peel the vegetables. Chop the onion, grate the carrots. Crush the garlic.
Heat the vegetable oil in a skillet. Fry the onion in it. When it turns transparent, add the carrots. Fry over medium heat until vegetables soften.
Put oyster mushrooms and garlic in a frying pan, stir. Cook for a quarter of an hour.
Season with salt and pepper, add nutmeg and marjoram. Pour in sour cream, stir, cover. Remove the oyster mushrooms from the stove after five minutes.

Find out for other recipes.

Video

Mushroom goulash with champignons with bell pepper and delicious gravy... Ingredients: champignons - 300-400 gr, onions - 1-2 pcs, bell pepper ..

Champignons, Bulgarian Pepper

Recipe for julienne from wild mushrooms stewed in sour cream. Ingredients: forest mushrooms (white, boletus or others) - 500 gr, sour cream - 150-200 gr, onion ..

Porcini Mushrooms, Sour Cream

Mushroom julienne, baked in the oven with seafood (mussels, shrimps) and cheese. Ingredients: champignons - 200 g, mussels - 100 g, ..

Shrimps, Champignons, Oven

Eggplant stuffed with mushrooms and bell peppers baked in the oven. Ingredients: eggplant - 2 pcs, bell pepper - 2 pcs, ..

Eggplant, Champignons, Oven

Zrazy from minced chicken stuffed with mushroom caps baked in the oven. Ingredients: 2 Boneless Chicken Breasts Champignon Hats ..

Chicken, Champignons, Onions

This delicious and nutritious casserole from mushrooms with pasta can be eaten even by pregnant and lactating mothers. Ingredients: Grated Cheddar cheese ..

Champignons, Pasta, Cheese, Pregnant

Pasta (pasta) goes well not only with meat, but also with mushrooms, and the cheese flavor from Parmesan makes it even tastier. Ingredients: Pasta ..

Macaroni, Cheese

Vegetarian version of pilaf with mushrooms instead of meat, delicious and beautiful to look at. Ingredients: Mushrooms ( fresh champignons) - 20-30 pieces ..

Rice, Champignons, Vegetarian

Pearl barley porridge with mushrooms, carrots and onions. Ingredients: Groats (pearl barley) - 250-300 grams Mushrooms (fresh mushrooms or oyster mushrooms) - ..

Pearl barley, Champignons, Carrots

Champignons baked in sour cream are very tender and tasty. You can use a microwave instead of a mushroom oven.

Sour cream, Champignons, Oven

Who said that goulash must be meat? Mushroom goulash prepared according to this recipe is no less tasty and satisfying. Ingredients:..

Porcini Mushrooms, Bulgarian Pepper, Carrots, Onions

The recipe for classic zraz from mashed potatoes with mushroom filling Ingredients Potatoes - 600 gr Onions - 1 pc Champignon plant oils - ..

Potatoes, Champignons

Recipe for roast beef baked in the oven with onions and mushrooms. Ingredients: Pepper, salt - to taste Tenderloin (beef) - 1 kg Onion ..

Beef, Onion, Champignons

Crispy pieces chicken meat baked with mushrooms in sour cream under foil in the oven. Ingredients: Chicken - 1 piece Sour cream ..

Chicken, Champignons, Sour cream, Simple

Juicy pieces of pork baked in the oven with mushrooms and cheese. Ingredients: Pork - 4 slices Mushrooms - 200 gr Tomato - 1 pc Cheese ..

Pork, Tomatoes, Cheese, Champignons

Chicken baked in the oven in unleavened puff pastry with mushrooms and onions. Ingredients: Puff pastry Mushrooms - 100 g Onions - 1 pc Pepper, salt ..

Chicken, Onion, Wine, Cheese, Champignons

Recipe potato casserole with mushrooms (champignons) and two types of cheese. This casserole is perfect as a hot second course ..

Potatoes, Onions, Cheese, Eggs, Champignons, Cream

Stir-fry - means when vegetables and meat are not stewed, but fried and crispy. Ingredients: Carrots - 2 pcs. Pork - 300 ..

Pork, Champignons, Carrots, Bell Pepper, Fried

Hearty chicken julienne with mushrooms baked in the oven is perfect as a second course. Workers, of course ..

Chicken, Onion, Cheese, Sour cream, Champignons, Cream, Oven

The nutritional value

Collect only unspoiled and known species mushrooms

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

strengthen the heart and blood vessels, break down and remove "harmful" cholesterol;
have a hematopoietic ability;
restore nails, hair and improve skin condition;
increase the immune status;
normalize metabolism;
positively affect the function of the pituitary gland for the production of hormones;
slow down the aging process;

Disadvantages and hidden threats

In some circumstances, mushrooms can be harmful the human body... There are three main reasons for this:

poor quality product (spoiled or poisonous mushrooms are used);
individual intolerance;
negligence in the rules of storage and processing;

Consequences - from mild indigestion and intestinal upset to serious poisoning. Cases of death are also known. You should pay attention to such nuances as:

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

And also a 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;
Feel free to sweep spoiled mushrooms aside, whether it is your own harvest or buying raw materials at the bazaar (throw away wormy, moldy, softened mushrooms without regret);
No cooking experience - better buy from trusted stores finished products from famous brands food industry;
It is recommended to eat hot mushroom-based dishes immediately. Keeping in the refrigerator for more than 12 hours increases the risk of food poisoning;
Mushrooms should be used with caution by pregnant women, children, as well as adults with inflammatory diseases joints, kidneys and liver, stomach;

What mushrooms are suitable for what dishes

White

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

Porcini mushrooms are rightfully called "Tsars"

Boletus mushrooms, aspen mushrooms, mushrooms

Boletus mushrooms are most commonly fried and pickled. It makes no sense to dry them - they turn black, lose the density of the structure. Shredded, they are used in sauces and gravies, in meat-based soups, among steamed vegetables.

Boletus mushrooms are most commonly fried and pickled.

Chanterelles

Notable for their bright yellowish-orange color. They have a delicate nutty flavor (especially when young). The structure is dense and tight, a little "rubbery". Pickling of chanterelles is highly popular. In addition, chanterelles fried with sour cream or mayonnaise are served instead of meat dish with side dishes - potatoes, rice, buckwheat. Chanterelles are added to stews; sauces, soups and stews are prepared with them. But it is not customary to dry them.

Can't be confused with anything

Honey mushrooms and boletus

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

Whole-cooked mushrooms keep a neat and attractive look

Lactose

There are two "lines" of milk mushrooms - white and black. They differ from each other in terms of aroma. The gastronomic charm of the milk mushrooms is manifested as much as possible only in the salty form. Pickled mushrooms are eaten with sour cream, onions, horseradish and garlic; crushed into pie filling, rarely added to soup. It is recommended to soak before salting.

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

Champignon

Their popularity increased at a time when Russians were carried away by subtleties. French cuisine... The specific aroma and tenderness of the pulp are the main trump cards of champignons (not to mention their usefulness). Range of application: roasting, sweet pickling, chopping into gravies, stewing, stuffing pies and meat rolls... Marinating is preferable with a spicy sweetish tinge, but mushrooms are not usually salted. To dry, too, because the pulp is too fragile - practically nothing remains from it during drying.

Their popularity increased at a time when Russians were carried away by the intricacies of French cuisine.

Oyster mushrooms

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

Today, oyster mushrooms are not so much extracted from natural pantries as they are grown artificially.

Morels

They appear briefly in the spring and disappear soon. Prized for their effectiveness in the fight against eye diseases, including cataracts. These mushrooms are fried in oil, sometimes with sour cream. You can also dry it, but not less than 3 months, in order to subsequently soak, stew and cook soups. Prepare necessarily after soaking and boiling in replaceable waters.

Perhaps one of the most unusual mushrooms in appearance

Preliminary preparation

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

How to cook. General rules

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

Ideal if there is time for the mushrooms on the same day: sorted out, processed, cooked, eaten;
There is often no way to cook mushrooms immediately after peeling them. Solution will help citric acid or salt (concentration 1–2%) based on boiled water. Dip the products that you will cook later in an impromptu brine / marinade. Rinse shortly before cooking to remove vinegar / salt odors;
Semi-finished method: the processed and washed mushrooms are cut, blanched for 8-10 minutes in boiling water. Placed in clean glass jars "under the lid", adding 1/4 tsp for preservation. and 0.5 tsp. 9% vinegar for every liter of volume. Pour vegetable oil on top; Blanks are stored no longer than a week in the refrigerator, used for soups, frying, stewing. It is recommended to throw away the uneaten;
Use aluminum cookware undesirable. Metal is called "light" for a reason. It quickly gives up its molecules when heated. This is why food in such pots and pans is quickly oxidized;
Be careful with the shelf life of ready-made mushroom dishes! At minus 1–4 ° C, the whole day is allotted to ensure that the dish reads safe for further heating and eating. If the temperatures are above zero, then it is better not to risk it and limit yourself to 12 hours;
To mushroom broth not darkened, cook soup from white, boletus or honey agarics;
It is advisable to cook mushrooms of the same type together. An exception is frying and pickled assortments, for example: boletus and boletus and mushrooms. Do not mix white with mushrooms, chanterelles with mushrooms, morels with boletus and so on;
Consider the characteristics of some mushrooms. So, champignons are too tender and spoil for outdoors within 6-7 hours. Morels are classified as conditionally edible. They cannot be cooked if the product has not been soaked for several hours and boiled in 2–4 waters, because morels contain the maximum possible amount of toxins;
Salted mushrooms sent to the filling of pies and rolls must be soaked so that the excess salt comes out of the product.

Seasonings that go well with mushrooms:

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

Methods for preparing mushrooms. Popular recipes

Cooking mushrooms and broths based on them

Delicate varieties are boiled for no more than 25 minutes

Basic rules:

from the moment of boiling tender mushrooms boil for no more than 20-25 minutes, otherwise they will creep. This applies to white mushrooms, mushrooms, boletus. Honey mushrooms and chanterelles take longer, 40–45 minutes (elastic structure allows);
for meat soups boil the product in advance, drain the water;
large mushrooms are cooked longer than small ones;
add the mushrooms to the soup mixture for the specified time until cooked;
be sure to remove the foam;
put a fresh onion in the broth and watch its color. If the water turns blue, then a poisonous specimen is present in the pan.

Fresh champignon broth

Rinse mushrooms (12–15 pieces of medium size), peel off films, dry slightly;
Pour 1.75 liters of water into a saucepan and heat. When boiling, lower the chopped champignons, chopped parsley root and one potato weighing 150-180 g;
Season the broth with sweet peas;
Separately fry the carrots and onions in vegetable oil until golden brown. Take a larger onion so that the broth turns out to be fragrant. Carrots - similar in size to a potato;
Add salt to taste;
Cook for 20 minutes over moderate heat;
Turn off, add bay leaves and a sprig of oregano;
Serve with a spoonful of sour cream or mayonnaise, bite with garlic croutons.

Dried honey mushroom broth

Ingredients:

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

Preparation:

3/4 of dried mushrooms will require 1.5 liters of water;
Soak honey mushrooms until they are slightly swollen;
Place mushrooms in boiling water and reduce heat to medium heat. It is common for mushrooms to give a copious foam during boiling. Cover the pot with a lid, leaving a small gap (otherwise the mushroom foam will rise and boil onto the stove);
Salt. Cook for at least half an hour, optimally - 50 minutes or even an hour;
Mix 1 tsp separately. flour without a slide with cold water so that lumps do not form. Enter the liquid into the broth in a thin stream with uniform stirring;
Saute onions, carrots and tomatoes in a frying pan (it can be replaced with tomato paste in the amount of 1 dec. L.);
Unload the dressing into the mushroom broth 10-15 minutes before cooking;
At the same time, add coarsely chopped pepper and coriander;
Season the broth with crushed garlic, a couple of cloves will be enough;
Before serving, sprinkle the dish with chopped fresh dill, serve a bite with pickled cucumbers, lemon wedge and rye bread with butter.

Frying and stewing

Fried champignons go well with vegetables

General Tips:

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

Chanterelles in sour cream

Heat 85-100 ml in a thick-walled pan sunflower oil cold pressed;
Put out 250-300 g of pre-boiled chanterelles, after draining all the water from them. They must fit in one layer, the optimal diameter of the container is 24–26 cm;
Lightly brown over high heat, stirring vigorously so that the food does not burn;
Reduce heat, then vigorously drive in 150 ml of sour cream and the same amount of water;
Add chopped onions at the same moment;
Salt;
To cover with a lid;
Put out so that the total cooking time takes half an hour;
Serve to the table, sprinkle with chopped parsley and paprika.

Braised mushrooms with vegetables

Put the boiled mushrooms in a saucepan and cook over medium temperature with a little water (100 ml per 300 g of boletus);
Duration of extinguishing 15 minutes;
Add 1 bag of store frozen vegetables. Home analogue - about 650 g vegetable mix (green bean, root celery, bell pepper, tomatoes, carrots, onions). You can add some corn;
Salt to taste;
After that, a small amount of water will be released. Reduce heat and simmer for another 20 minutes;
Turn off the heat and immediately sprinkle the finished dish with chopped sprigs of dill and oregano, cumin seeds and white pepper;
Cover with a lid and wrap up with a warm towel until it cools completely.

Baking

Oyster mushrooms, mushrooms, aspen mushrooms are suitable for baking.

Take about 400-450 g of boiled and well-squeezed mushrooms, they should not be very small. Champignons, oyster mushrooms with a trimmed leg, caps of young white or aspen mushrooms are suitable;
Place the mushrooms on a baking sheet, greased with any fat;
Mix separately 100-120 g mayonnaise and 180-200 g grated cheese medium hard (add 1 tsp adjika here, salt to taste);
Heat the oven to 150 ° C and place the dish to bake. After 15 minutes, increase the temperature to 200 ° C. After 30-40 minutes cooking masterpiece ready.

Grilled mushrooms

Grilled mushrooms are a great idea for cooking over a fire

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

Salting and pickling mushrooms

Add to the marinade cherry leaf for piquancy

Cold salting of milk mushrooms

For 5 kg of soaked and washed (but not boiled) mushrooms, 250 g of coarse salt is required;
The raw materials are laid in layers in a container with a wide bottom - a miniature tub or enamel pot, be sure to head down. Sprinkle each layer with salt;
Above, you need to press down the mushrooms with a heavy object. The role of oppression will be played by the cover smaller with a stone or a 3-liter jar of water laid on it;
To protect the product from fermentation, the bottom and sides of the container are covered with horseradish leaves;
For flavoring add peppercorns, berries and leaves of currants or cherries;
The pan is removed for a couple of months in a cold place - a basement or cellar, where the air temperature is kept no higher than 15 ° C.

Pickled boletus

Pickled boletus can be eaten after three weeks

For the marinade, you need 3-4 sprigs of cloves, 10 allspice peas, 5 medium-sized bay leaves, 15 ml of vinegar essence, 50 g of salt, a couple of tbsp. l. granulated sugar.1 liter of water;
For the indicated quantities, take 5 kg of selected butters, boiled in advance (see above the rules for preparing mushrooms);
Boil the marinade ingredients so that the salt and sugar are completely dissolved;
Place the butter on the bottom of the pasteurized jars. Do not stack too tightly, otherwise hot marinade will not penetrate all places;
After 5 minutes, drain the marinade back, bring to a boil again and repeat pouring and draining a couple more times;
During the final filling, place the filled jars on the bottom of a wide saucepan, sterilize in boiling water for 20–25 minutes;
Pour in 2 tbsp. l. sunflower oil, roll up quickly and carefully;
Cover with a warm blanket until it cools completely. Store in a cool cellar. You can eat in 2.5 - 3 weeks.

How to serve mushroom dishes to the table - photo gallery

Chips roses - original and tasty decoration for mushroom dish

Mushroom caviar perfect filling for baked potatoes

Cheese barrels with honey agarics will become worthy decoration festive table

Storage

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

Drying

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

Mushrooms strung on a fishing line are hung to dry in ventilated places

For drying, mushrooms are cut into slices or plastics. The shape of the cubes is undesirable because it is more difficult for air to penetrate and there is a risk of decay.
Particularly "beautiful" mushrooms are cut in profile while maintaining the shape of the mushroom on the cut.
In order for the air to wrap around the product better from all sides, it is recommended to string the mushrooms on a dense thread or thin fishing line, then hang in well-ventilated places.
Direct sunlight should not fall on the mushrooms (otherwise blackness will appear, and the mushroom will not have time to dry out).
Non-hanging method. The sliced mushrooms are laid out on clean paper in one layer, as loosely as possible without crowding.
Small mushrooms and young boletus mushrooms (they call porcini mushrooms) are dried whole.
Drying in the oven saves time, but requires monitoring the result. The temperature is not higher than 40–43 ° C. The oven lid should be slightly open. Stir the mushrooms gently from time to time.
Readiness is determined by touch: mushrooms should not crumble, but their elasticity is already minimal - now they can be put into bags, wooden containers or canvas bags.
Store no more than 2-3 years and only in dry places where moisture will not cause mold to form on your workpieces.

Freezing

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

Frozen mushrooms must be used in one season

Fresh mushrooms, not boiled in water, are carefully sorted out and cleaned of debris. Chopped in large pieces or sent to freeze entirely;
If necessary, take out, slightly defrost, boil. Then they are used in accordance with the recipe of the dish;
Boiled mushrooms are also frozen. Putting them in durable polyethylene bags without holes. They are hermetically packed, folded compactly by varieties (types) - separately white, champignons, mushrooms, chanterelles and so on;
It is convenient to freeze mushrooms with briquettes of different sizes. If you need to cook a soup or cook a roast, a small block is removed and sent to cooking. We decided to fry a whole frying pan - a larger bar will be used;
Make sure that mushrooms do not absorb foreign odors due to proximity to other foods. Use super-dense materials.

Video: how to freeze mushrooms

Storage of canned mushrooms

They become lovers of mushroom dishes once and for all. Having learned how to properly prepare this unique product, you can diversify family table and provide household members with wholesome natural food. Even before the procurement work begins, calculate how many mushrooms are enough for the family, taking into account the invited guests. Make an adequate supply, and do not store the surplus beyond the recommended time frame.