The meadow honey agaric does not look as elegant as the boletus, and not as magnificent as the boletus, and in terms of gastronomic conditions it is inferior to them, but nevertheless it has a lot of fans. Numerous recipes for the preparation of honey mushrooms testify to their relevance in cooking. Read more about cooking these mushrooms at home later in the article.
Ingredient preparation
If these mushrooms are harvested in clear and warm weather, then for their subsequent drying you can do dry cleaning with a soft cloth, which removes litter from the mushrooms in the form of grass and fine foliage. A similar method of cleaning before drying is preferable, since washing in water degrades the taste of honey mushrooms and lengthens the drying time.
If they are supposed to be used for salting, pickling, fried or cooking, they must be washed three times in water. This operation makes it easier to remove rings from the mushroom legs that degrade the taste of the cooked or pickled product, giving it acid and an undesirable odor.
Did you know? The kingdom of mushrooms, combining the characteristics of both animals and plants, is extremely vast. For example, for every type of vegetation that exists on the planet, there are 6 mushrooms. In total, there are up to 2 million species of mushrooms in the world, of which only 100 thousand have been studied.
Methods of cooking meadow mushrooms
Mushrooms can:
- boil;
- fry separately or with other vegetables;
- add to salads;
- marinate;
- grease;
- dry;
- freeze.
Cooking
240 minutes
Nutritional value per 100 g:
- Wash the mushrooms thoroughly.
- Large specimens cut into 2-3 parts.
- Put honey mushrooms in a heat-resistant container, pour water into it and put on fire.
- Under boiling water, reduce the heat and cook the product for another quarter hour.
- Then the first water must be drained, replaced with fresh water and boiled mushrooms again for a quarter of an hour.
- After this, the product should be washed with running water and can be used as an additive in potatoes and other vegetables, in meat or for frying with onions.
Important! To preserve all beneficial substances in meadow honey agarics, they should not be subjected to heat treatment for half an hour.
Frying with potatoes
440 minutes
onion (large onion)
1 PC.
Nutritional value per 100 g:
- Peel the potatoes and cut them into cubes.
- Grind honey mushrooms at will.
- Chop the peeled onions with a knife.
- Add vegetable oil to the pan.
- Put chopped potatoes and onions there.
- On medium-high heat, fry them with periodic stirring and without covering the pan with a lid.
- When the potatoes are half ready, add mushrooms to it.
- Salt and pepper the dish, mix it thoroughly.
- Upon reaching the readiness to cover the dish with the lid on and off, let it stand for 10 minutes.
Drying
1010 hours
Nutritional value per 100 g:
- Honey mushrooms are cleaned in a dry way.
- The legs are cut off with a hat no more than 2 cm long.
- Prepared mushrooms are laid out on a wire rack or a baking sheet and placed for 3 hours in an oven, heated to a temperature of 45 ° C. This temperature regime is due to the fact that honey mushrooms can be cooked at lower indices, and baked at higher ones.
- As soon as stickiness disappears on the hats, the temperature rises to 75 ° С when the convector is switched on or with the oven door ajar.
- The drying process is accompanied by regular turning of the product. It is also recommended to knead the hats with your fingers to avoid excessive brittleness of the finished product.
Salad "Glade"
[/ recipeInstructions]
Video recipe
Salad "Glade
Mushroom soup
845 minutes
potatoes (medium size)
5 pieces.
carrots (medium size)
1 PC.
Nutritional value per 100 g:
Place boiled mushrooms in a heat-resistant container with water and put on the stove. Peel and dice the potatoes.
Add salt, pepper, bay leaf, peas and chopped potatoes to the boiling water with honey.
Put the pan again on medium-high heat and cook the contents until the potatoes are half cooked. While the soup is being cooked, cut the carrots into strips and chop the onion.
Then, with the addition of butter, fry them in a pan. Add the finished frying to the pot with soup and bring the potatoes to full readiness.
Add chopped greens to the cooked soup.
Place boiled mushrooms in a heat-resistant container with water and put on the stove. Peel and dice the potatoes.
Add salt, pepper, bay leaf, peas and chopped potatoes to the boiling water with honey.
Put the pan again on medium-high heat and cook the contents until the potatoes are half cooked. While the soup is being cooked, cut the carrots into strips and chop the onion.
Then, with the addition of butter, fry them in a pan. Add the finished frying to the pot with soup and bring the potatoes to full readiness.
Add chopped greens to the cooked soup.Pickling
4050 days
currant and cherry leaves
5 pcs.
Nutritional value per 100 g:
- Pour peeled mushrooms with cold water.
- Soak mushrooms for 3-4 days with regular water changes.
- Rinse the soaked mushrooms with clean water.
- At the bottom of the container intended for salting, put several dill umbrellas, garlic heads, bay leaves and peppercorns.
- On top lay the mushroom layer, which again cover with spices.
- Thus, alternating layers of honey mushrooms with layers of spices, fill the container.
- Marinade is prepared by dissolving table salt in water at the rate of 40 g of salt for every 1 liter of water.
- Pour the marinade into the container so that its level coincides with the top edge of the mushrooms.
- Cover the product with the lid on it.
Canning for the winter
3 cans of 0.8 L each 70 min.
table salt (for brine and marinade)
10 tbsp. l
Nutritional value per 100 g:
- Separate the legs from the hats of the sorted and thoroughly washed mushrooms.
- Mushrooms are loaded into a spacious container and pour brine to the top (at the rate of 5 tbsp. Table salt per 1 liter of water).
- Boil water and then simmer the product on medium-high heat for 25 minutes, periodically removing foam.
- Prepare the marinade by boiling water with salt, sugar and vinegar.
- Remove the boiled mushrooms from the water with a slotted spoon and place in a colander.
- In sterilized jars, put peas, bay leaves and cloves on the bottom of a pea.
- Load mushrooms in jars and pour them with marinade.
- Then place the cans in boiling water and sterilize them for at least a third of an hour, then seal the tubes with sterilized lids.
Features of storage of canned mushrooms
Being in a cool and darkened space of a cellar or refrigerator, a properly preserved mushroom product can be stored for up to 2 years. At the same time, you should regularly look at the cans for swelling of the lid and for mold in the product.
Important! The taste and smell of the finished product are practically not affected by the size of the honey mushrooms, which, however, cannot be said about the consistency of mushrooms. Small mushrooms turn out to be much denser and even acquire some crunch.
One of the most common mushrooms in our area of meadow mushrooms is at the same time a very tasty and healthy product. It is not difficult to assemble and prepare it, and at the same time its gastronomic qualities repeatedly justify these minor efforts.
