Delicious freshly picked forest mushrooms can be enjoyed only for a few months a year, because usually the mushroom season comes in the fall. However, it is not necessary to give up such goodies in other months. If earlier blank honey agaric for the winter was solely the preparation of pickles, but recently products frozen in the freezer have been much more popular. Recipes for freezing honey agarics for the winter are so diverse that every housewife will certainly be able to find her ideal option among them.
The main feature of honey agaric is that they do not grow one by one, so you can quickly collect a full basket in the forest. Dry these mushrooms experienced mushroom pickers do not recommend, because from this they lose their exceptional taste qualities... However, frozen mushrooms with correct preparation will be no worse than freshly picked products. Moreover, they completely retain their taste, aroma and numerous beneficial features... Mushrooms contain zinc, copper, proteins, glycogen and other minerals. To properly cook frozen mushrooms, you should use the advice of experienced mushroom pickers:
If you really love exceptional mushroom flavor honey agarics and their dense structure, for the winter it is better to freeze such products fresh. It is worth noting that all forest mushrooms with a sponge under the cap are recommended to be harvested raw. However, each housewife chooses the processing method at her discretion.
It is strictly forbidden to wash mushrooms that you plan to freeze freshly harvested. You just need to remove all large debris and smaller debris from them. If the mushrooms saturate excess moisture, after thawing, their taste will be irrevocably spoiled. You don't need to cut them into pieces either. Do this only if the wild mushrooms are too large. Freeze them according to the following step-by-step instructions:
Sometimes housewives are afraid to freeze wild mushrooms raw, so they prefer to process mushrooms with boiling water. This way preliminary preparation products are also called blanching. Peeled mushrooms are poured over with hot steam or dipped in boiling water. However, this procedure greatly deforms the structure of the mushrooms, giving them a strange shape. If you plan to cook soup or caviar from such mushrooms in the future, this freezing method will certainly suit you. However, for all other meals, it is best to use fresh frozen food.
To many people, raw forest mushrooms do not seem like a good idea, so they insist that boiling mushrooms for freezing is a must. Prepare for freezing such valuable products need in salted water. Wash the mushrooms first, then put them in a saucepan with cold water... Cook over medium heat from the moment of boiling for about 50-60 minutes. Many culinary experts argue how much honey mushrooms should be cooked before freezing. Ultimately, each chef chooses a method to his liking. There are two most common options:
Before freezing boiled mushrooms, they need to be thrown into a colander and left in this form until the excess moisture completely disappears. Then the food must be transferred to a dry, clean cloth or towel, and blotted again. Only after that, the mushrooms can be packaged in prepared molds and sent to the freezer, where they can be safely stored for up to 6 months.
Do you want to cook something spicy and non-standard from honey mushrooms? Then you probably need to try another way of cooking frozen mushrooms without boiling. It turns out that you can not only boil and freeze them:
It is most convenient to freeze honey mushrooms raw on flat boards or pallets. Then each mushroom is frozen separately and turns into a dense fragrant ice. It is convenient to pack such products in packages, since they do not stick to each other, and in the future, the hostess will comfortably be able to get out of it exactly as much honey mushrooms as needed. Ideal storage temperature forest mushrooms in the freezer is 18 degrees below zero.
Freeze honey mushrooms in boiled it is also possible in a uniform layer, but most often they are immediately packed in plastic containers in one dense layer. In this case, it is very important to choose small-sized dishes. If you initially divide the mushrooms into portions, it will be really very convenient to use such blanks. Re-freezing of honey agarics for the winter is strictly prohibited. When frozen food has thawed, it is imperative to use it for its intended purpose.
Any mushrooms in winter are considered a delicacy. Especially honey mushrooms, with their unique taste and nutritional value. There are hundreds of recipes for harvesting honey agarics for the winter, they are good dried, salted, pickled, in the form of caviar. A special joy for culinary experts is frozen mushrooms, and cooking from them delicious dishes... With our recipes and photos, preserving mushrooms will become a pleasure for you!
The name of mushrooms comes from the word "stump", because mushrooms like to grow in friendly groups on old stumps and tree trunks. Collecting them is not as easy as it might seem, and it is better to start acquaintance with a pretty honey mushroom under the guidance of an experienced mushroom picker.
Attention! Edible mushrooms can be confused with poisonous false mushrooms. Look carefully! Poisonous brothers are distinguished by a brighter color, they have no scales on the cap, the flesh is not white, but yellow.
The main harvest time for the "mushroom harvest" is from August to October. Just when the harvesting season for the winter is coming. Honey mushrooms are great for conservation. They are rich in vitamins and a group of trace elements. In the content of vitamin C, mushrooms can compete with blueberries, and calcium and phosphorus with fish.
Our ancestors used a small wooden barrel, tub. You will not find a shell in our time in the daytime with fire. So now, stop pickling mushrooms? And be left without mouth-watering dish seasoned with garlic, herbs and fragrant sunflower oil?
It turns out that you can salt honey mushrooms in an ordinary enamel saucepan or in usual jars. And they will taste no worse than from a barrel. The main thing is to observe a number of rules.
For 1 kg. honey agarics you will have a couple of cloves of garlic and a row aromatic spices... 10 black currant leaves, 100 gr. dill umbrellas, 2 bay leaves, 2 tbsp. l. salt, half a liter of water.
Attention! Roll up mushrooms without vinegar metal lids not recommended, there is a danger of botulism!
Mushrooms without boiling with a cold salting method are more aromatic and slightly crunchy. But this method is more laborious and time consuming. To implement the recipe, you need 5 kg. mushrooms, currants, cherry leaves, 200 gr. salt, dill and black pepper:
Cold salting honey agarics - mushrooms are poured with water in a large saucepan
All recipes for pickling honey mushrooms come down to a number of simple steps. A delicious young mushroom delicacy can be prepared from 1 kg. honey agarics, 2 tbsp. l. 9% vinegar, plus cloves, peppercorns, garlic and 3 tbsp. salt.
Attention! From 1 kg. fresh mushrooms comes out 1 can - pickled.
The stages of work are as follows:
Drying mushrooms does not require heat treatment. Considered the most useful way preparations for the winter, because in this form in the mushrooms, vegetable protein and minerals are completely preserved. Scent dried mushrooms and dishes prepared from them, richer than with other methods of preservation.
Advice. Do not wash mushrooms for drying! Otherwise, drying will take longer. Mushrooms are recommended to be cleaned of debris and wiped with a damp cloth.
Before drying mushrooms, you need to skillfully prepare. Choose from the total mass the most healthy, beautiful specimens, not damaged by bugs. Cut off the legs or most of the leg from the bottom. They dry mainly the hats.
Of course, you can dry the mushrooms for outdoors in the sun, but the process takes time and beautiful, cloudless weather. The oven does not care about rain outside the window, so many culinary specialists prefer to dry honey mushrooms in it. To obtain the desired result, you need:
Caviar is prepared from whole mushrooms from a stump, or from the legs left after drying. For 1 kg. honey agarics will need 1 carrot, 2 onions, 150 gr. vegetable oil, vinegar, salt, black pepper.
Advice! The 2nd broth, in which the mushrooms were cooked, can not be poured out, but made into a mushroom bouillon cube... Simply pour into an ice cube tray and freeze.
The dish may well be a favorite. festive table if cooked correctly:
Freezing mushrooms is easier than ever. To do this, you need to wash them, making sure that the mushrooms do not absorb a lot of water. Then boil until half cooked, fold on a flat surface and into the freezer. After a few hours, mushrooms can be poured into storage containers.
Advice. It is better to defrost mushrooms before stewing or cooking gradually, in the refrigerator. Then they will be as fresh. After defrosting honey mushrooms, it is better to immediately start up. If they lie, they will lose their taste.
How to use frozen mushrooms in winter? The most common recipe is combined with potatoes.
If you are planning to fry honey mushrooms, then after pulling them out of the freezer, immediately put them in a preheated pan. Defrosting and washing as before cooking - no need!
Honey mushrooms are a great alternative to meat and delicious delicacy for everyday dinners and for a festive table. They keep well, and even better - they are eaten!
Step-by-step preparation of frozen mushrooms for the winter
1. In order to freeze mushrooms for the winter, according to the recipe, select the freshest and strongest mushrooms. Remove foliage and rinse under running water. At this stage, you can sort the large ones from the small ones, or simply grind the large ones, and leave the small ones intact. Place the prepared mushrooms in boiling water and boil for 10 minutes. After that, drain the broth, rinse the mushrooms and fill it with clean water again and put on fire. In this case, there is no need to use any spices and seasonings. You can only add a little salt.
2. After 20-25 minutes, discard the mushrooms in a colander and leave for a while, before freezing mushrooms for the winter, so that the water is glass and the product cools down to room temperature... If you wish, you can place the mushrooms on a clean kitchen towel so that excess liquid is quickly absorbed into it.
3. To properly freeze mushrooms for the winter, divide them into portions and place them in prepared forms. For this purpose, you can use plastic containers or special freezer bags. Best option - vacuum packaging... In the absence of such, you can place the product in a tight bag, insert a tube into it, collect the free edge of the bag around it, suck out all the air, and then tie it.
4. Attach a date tag to each package. We send the blanks to the freezer. While the mushrooms are frozen for the winter, it is advisable to place the mushrooms on top of other products so that they can maintain their shape and are not crushed.
5. The storage period for such a blank is about 6 months. If freezer maintains a temperature of about -18 degrees, then the shelf life in it is 12 months. Re-freezing is unacceptable, because in this case, the mushrooms may lose their specific structure.
6. Now you know how to freeze honey agarics for the winter in the freezer. Do not defrost frozen mushrooms for a long time before cooking. Having taken them out of the freezer, they can immediately be thrown into the cooking dish. Honey mushrooms prepared in this way are a universal product. With their participation, you can cook the same dishes as with fresh ones, for example, soups, stews, fried potatoes, salads, pizza and more.
Are they actually raw or cooked-frozen, like shrimp?
So far, no one has been poisoned.)))
In general, what seasonings to put depends on what you will do next with them.
you can put cloves, parsley (root can be used), carrots, onions
2) I fry, add the onion, fry everything, add sour cream, a little flour, half a teaspoon of vinegar, evaporate all this so that the water does not disappear from the sour cream. All, I rub the cheese, cover it with a lid, or in the oven. Bon appetit, julienne is ready.
Honey honey is very common in the forests of our strip. Edible mushrooms can be conditionally divided into several types - autumn, meadow, summer and winter. These mushrooms are great for frying, pickling and marinade, as well as for cooking and drying. Usually, only the caps of these mushrooms are used in dishes. Their legs are too stiff for eating. Poisonous ones come across among them. They can be distinguished from mushrooms by the structure of the leg, smell and taste.
The cap of a young honeydew is usually convex with dark scales. It reaches a diameter of 3 to 10 centimeters. White mushroom pulp with pleasant smell... The leg of such a mushroom is dense, ranging in height from 7 to 10 centimeters. It usually thickens towards the base. Autumn honeydew grows very quickly. On the second day, its height is about 5 centimeters, and on the tenth day it can reach 15.
These mushrooms tolerate transportation well, do not break. The mushrooms contain vitamins B1 and C.
Not all mushroom pickers are positive about this mushroom. There are a number of reasons for this. In the mushroom, only the hat is used. It is also necessary to ensure that the honey mushroom is properly cooked, since otherwise its use can cause slight poisoning.
Fresh mushrooms must be cooked for at least 40 minutes. Maximum time their preparation takes one hour. When foam forms after the first boil, it is advisable to change the water. If the mushrooms were previously frozen, then they must be thawed and cooked over low heat for 15-20 minutes.
Honey mushroom - very delicious mushroom, which has an unusual sour taste. But it is better to treat him with caution. Collect and procure it better people, who are well versed in mushrooms and can easily distinguish it from a false mushroom. When cooking, it is imperative to follow the cooking recommendations.
Frozen Mushroom Cooking Ingredients
Frozen mushrooms - 1 pack,
Potatoes - 2 large or 3 medium potatoes,
Carrots - 1 not large,
Onion - 1 head,
Vegetable oil - 2 tablespoons
Salt and pepper to taste.
Frozen mushroom soup recipe
Defrost frozen mushrooms, rinse well under cold water. Put the washed mushrooms in a saucepan, cover with cold water and put on fire. Cook over low heat under the lid, regularly skimming off the foam. Chop the onion, grate the carrots on coarse grater, put on a hot frying pan and fry for 5-7 minutes. Rinse the potatoes, peel, cut into cubes 1 centimeter side, add to the pan to the mushrooms. Then add fried onions and carrots to the soup. Cook for 15 minutes, leave for another 15 minutes. Serve with green onions and soft bread.
Many people are interested in this question - how much to cook honey mushrooms... Let's try to give a correct answer. So, it is recommended to cook honey mushrooms for at least 50 minutes. But, do not cook them for a very long time, the maximum cooking of these mushrooms is one hour. When the mushrooms boil, a foam forms. After the appearance of foam, you need to wash the mushrooms, change the water and cook until tender. If you decide to cook frozen mushrooms, then you need to first defrost them, and then put them on fire and cook for about 20-30 minutes.
If you want to cook honey mushrooms, then you need to adhere to some rules. First, they need to be boiled very well. Since, the use of undercooked honey mushrooms can cause stomach upset. It is because of this property that in some countries honey mushrooms are considered not edible mushrooms... But it is worth remembering that mushrooms contain very important for human body trace elements such as zinc and copper, which are involved in the process of hematopoiesis.
Nutritional value of honey mushrooms:, carbohydrates - 0.5 g, fats - 1.2 g, proteins - 2.2 g.
Calorie honey agaric- 22 kcal.
We hope you received an answer. how much to cook honey mushrooms and you will do it right.
Wash, peel, finely chop the head onions, heat 2 tablespoons of vegetable oil in a frying pan, fry the onion until golden brown. Prepare the carrots, grate on a coarse grater, add to the onion, wash the tomato, cut out the ponytail attachment, scald and remove the skin, cut into small cubes, add to the skillet with onions and carrots. Simmer for 15-20 minutes, covered.
Elenka 10 months ago
tags: mushrooms, cooking, honey agarics
Neat and small mushrooms with round hats Brown color grow in forest clearings and near stumps. Fragrant mushrooms have a delicate taste, so they are successfully used in a variety of culinary dishes.
Housewives successfully freeze, pickle and pickle honey mushrooms. As a rule, salted and pickled mushrooms are used only as an appetizer, in some types of salads and first courses. But frozen mushrooms are a universal ingredient. They can be fried, boiled, stewed, added to dishes, made delicious sauces... Find out what freezing honey agarics for the winter at home is, familiarize yourself with the intricacies and secrets of this process.
Before starting work, you need to decide in what form you want to harvest mushrooms for the cold pore. There are several options: fried frozen mushrooms, frozen mushrooms for the winter raw or boiled. Many are confused by harvesting raw mushrooms. However, recently harvested mushrooms are not only possible, but also necessary to be stored in the cold season. They don't lose appearance and keep unique delicate taste and aroma.
For wintering, the fungi must be prepared. Go through, sort out rotten mushrooms with soft or blackened caps. Mushrooms covered in mucus are also not worth using.
Ingredients
Servings: - +
Per serving
Calories: 22 kcal
Proteins: 2 g
Fats: 1.2 g
Carbohydrates: 0.5 g
10 min. Video Recipe Print
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Important: the lid of a container or other convenient shape must close tightly and not allow moisture to pass through.
Freezing honey mushrooms at home is a quick and easy way to pamper yourself and your loved ones with delicious mushroom treats during the snow season. To prepare dishes from frozen mushrooms, defrost the product, dry it on paper or kitchen towel... Then use it as directed.
Harvesting boiled honey agariches for the winter will take a little more time. The main difference between this blank and freezing freshly picked mushrooms- boiled gifts of the forest can not be thawed and immediately eaten.
Servings: 4
Cooking time: 10 minutes
Advice: put mushrooms in dishes or bags in portions. This will make them more convenient to use. Remember: honey mushrooms are not suitable for re-freezing.
Fried little mushrooms - finished product... The semi-finished product is used for cooking soups and cooking various mushroom snacks, sauces, side dishes.
Servings: 4
Cooking time: 15 minutes
Do not defrost frozen fried or boiled mushrooms before use. Send them to soup or meat dish frozen. So they will keep their shape, and there will be no need to spend a lot of time cooking.
Recipes for cooking various treats with mushrooms will delight you for a long time forest scent and tender mild taste... Do not be too lazy to prepare this product for the winter - in cold weather, the mushrooms will certainly come in handy!
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