Honey mushrooms are a tasty source of complete proteins, zinc, iron, phosphorus and vitamin C. Eating these mushrooms helps the body overcome viral diseases and be filled with vitality. But many housewives avoid this forest product, citing the difficulty of cleaning and preparing honey mushrooms. In fact, there is nothing complicated here.

How to clean honey mushrooms

Honey mushrooms are a perishable product, so you need to start cleaning them immediately after returning from the forest, or from the store. Mushrooms are very fragile and small, but the cleaning process will not take much effort:

• Sort through the harvest. All rotten, rotten and insect-damaged specimens should be thrown into the trash without a twinge of conscience.
• Remove organic “garbage” - twigs, leaves, soil.
• Next, you need to determine what kind of processing the mushrooms will undergo. If you want to dry them, cut off the bottom segment of the stem and remove the film under the cap. If the mushrooms are required fresh, you should additionally soak them in water (maximum 1 hour), and then clean the film (skirt).

How to cook boiled mushrooms

After cleaning, you can begin heat treatment of mushrooms:

• Take an enamel pan and boil salted water in it.
• Place the mushrooms in boiling water for 10 minutes, being sure to skim off the foam.
• Drain the mushroom broth and fill the mushrooms with clean water.
• After boiling, boil the mushrooms for 30-40 minutes.
• When the mushrooms are completely cooked, they will settle to the bottom of the dish.
• Drain the mushrooms in a colander and rinse them with water. This will wash away excess mucus.

How to cook fried mushrooms

Fried honey mushrooms with onions are probably the most delicious way to prepare them:

• Boil honey mushrooms first.
• While they are cooking, fry the onion, cut into rings, in butter.
• Add honey mushrooms to the onions, salt them, and cook the dish for about 20 minutes.
• When serving, sprinkle the fried mushrooms with chopped green onions or basil.

How to cook pickled mushrooms

Pickled honey mushrooms can be used to prepare salads and snacks.

• Boil the mushrooms and separate the stems from the caps.
• If the mushrooms are large, cut them in half.
• Next, add chopped garlic, onion half rings and herbs (dill or parsley) to the mushrooms.
• If desired, you can add bay leaf, pepper and other spices.
• Now add salt: for every kilogram of mushrooms - 2 tbsp. l. salt.
• Mix all the ingredients, place in an enamel container and place under pressure for 5 days.
• After this time, place the honey mushrooms in a sterilized jar and place in the refrigerator.
• After 20 days, the mushrooms will be ready.

How to cook pickled mushrooms

Homemade honey mushrooms in marinade are much tastier than their store-bought counterpart.

• Boil the mushrooms.
• Do not pour out the second mushroom broth and strain.
• Prepare the marinade: 500 mg water; 1 tbsp. l. sugar and salt; a set of spices (bay leaf, cloves, cardamom, allspice).
• Add all the ingredients for the marinade to the mushroom broth; after it boils, add 1 tbsp. l. vinegar.
• Pour the boiling broth over the prepared mushrooms.
• In 2-3 hours the honey mushrooms will be ready.

Cooking honey mushrooms is not a labor-intensive culinary process. But dishes with their “participation” will always decorate a gala table or dinner with the family.

All mushroom lovers know how to deliciously prepare honey mushrooms. Every housewife has recipes for fried honey mushrooms with potatoes or a delicious soup made from these mushrooms. And each of them knows what difficulties they face when collecting, processing and preparing their favorite mushrooms.

Features of honey mushrooms

Honey mushrooms are interesting in themselves because they are the smallest mushrooms. If the bulk of mushrooms grow on the ground, then honey mushrooms grow anywhere. Mushroom pickers will tell you that you often have to climb a tree where you can see a large “family” of mushrooms. How can you miss them here? Stumps are the most favorite place for honey mushrooms. You just need to see that stump.

Honey fungus is a “difficult” mushroom to collect and process. But all the difficulties are redeemed by the result. If you don’t collect honey mushrooms, but buy them, half of the difficulties will be eliminated. All that remains is processing and preparation. In the latter, honey mushrooms “agree to anything”: salting, marinating, frying - parka - boiling, stewing - whatever. They are easy to prepare and there are many recipes. Any kitchen equipment is suitable for this purpose.

The simplest thing is to fry honey mushrooms in a frying pan with potatoes. But different equipment still gives different tastes. With the advent of such equipment as the multicooker and convection oven, new recipes appeared.

The honey fungus is also interesting because its structure, despite its small size, is denser and coarser than other representatives of the mushroom kingdom. This does not interfere with its preparation - there are no difficulties. But it remains a dense mushroom, no matter how you cook it. You can fry it for several hours - the honey mushroom will not crumble or fall apart.

The most important point in processing mushrooms is washing the mushrooms. They should be washed very thoroughly to get rid of the mucus that covers them. To do this, you need to wash the honey mushrooms in several waters. First you need to place them in a basin, fill them with water and let them stand for about an hour so that all the dirt and debris float to the surface. Then change the water and keep the mushrooms in the basin. Then pour them into a colander and rinse with running water until all the mucus disappears. After this, drain the water completely and dry the mushrooms on a kitchen towel. Then the honey mushrooms can be put to work.

It remains to be seen what can be done with honey mushrooms using different kitchen equipment. Below is a selection of recipes for light, but also very tasty dishes with honey mushrooms.

Honey mushrooms fried in a frying pan

Recipe:

• butter 82% - 100 g;
• sour cream 25% - 200 g;
• dill - 50 g;
• sea ​​salt;
• freshly ground white pepper;
• honey mushrooms - 700 g.

Technology:

1. Honey mushrooms must be washed in several waters to remove all the mucus. There is no need to cut the mushrooms unless they are very large.
2. Boil water in a large saucepan. Salt it a little. When the water boils, place the prepared honey mushrooms into it.
3. Boil for 15 minutes. Then drain the water. Leave the mushrooms in a colander until the water is completely drained.
4. While the water is draining, you need to put the frying pan on the fire. Pour in the amount of oil indicated in the recipe. When the oil is hot, add honey mushrooms to the frying pan. Fry, stirring occasionally, for 20 minutes. At the end of frying, add salt and pepper.
5. Add sour cream to the pan. Mix. Cook for 12 minutes.
6. Remove the finished dish from the heat, divide into portioned plates and serve, sprinkled with chopped dill.

Honey mushrooms fried with potatoes and onions

Recipe:

• honey mushrooms - 400 g;
• potatoes - 600 g;
• onion - 150 g;
• green onion - 50 g;
• vegetable oil;
• salt;
• pepper.

Technology:

1. Process the onion and wash it. Cut into medium cubes.
2. Rinse honey mushrooms several times to remove all the mucus.
3. Wash the potatoes. Clean and wash again. Cut into slices.
4. In a frying pan with hot vegetable oil, add chopped onion. Fry for three minutes. Add salt. Spice up.
5. Pour the washed honey mushrooms into the frying pan. Cook for a quarter of an hour without covering.
6. Add chopped potatoes to the mushrooms. Mix. Cook for another quarter of an hour.
7. Move the pan to the edge of the stove. Cover with a lid and simmer for ten minutes.
8. Serve sprinkled with finely chopped green onions.

Honey mushrooms stewed in sour cream in a slow cooker

Recipe:

• honey mushrooms - 500 g;
• sour cream - 200 g;
• mayonnaise - 50 g;
• onion - 100 g;
• dill - 50 g;
• vegetable oil;
• salt;
• pepper.

Technology:

1. Carefully sort out the honey mushrooms. Rinse them in several waters until the mucus is completely removed.
2. Process and peel the onion. Chop into fine crumbs.
3. Turn on the multicooker in the “Stew” mode. Pour some vegetable oil into the multicooker bowl. Wait until the oil warms up.
4. Pour chopped onions and processed, dried mushrooms into the bowl. Cook without closing the lid for 20 minutes.
5. Mix sour cream and mayonnaise thoroughly. Pour the resulting sauce over the mushrooms and stir. Close the lid and cook for five minutes.
6. Place the finished dish on portion plates and sprinkle with chopped dill.

Cheese soup with honey mushrooms

Recipe:

• honey mushrooms - 300 g;
• chicken broth - 1 l;
• potatoes - 500 g;
• processed cheese - 150 g;
• onion - 100 g;
• carrots - 50 g;
• vegetable oil;
• salt;
• pepper;
• greenery.

Technology:

1. Rinse honey mushrooms thoroughly until all mucus is removed. Dry on a kitchen towel.
2. Process, peel and cut the onion into small cubes.
3. Process the carrots, peel and grate with a coarse grater.
4. Process the potatoes and cut into cubes.
5. Sauté onions and carrots in a frying pan with hot vegetable oil.
6. In a large saucepan, fry the mushrooms until the liquid has completely evaporated.
7. Add the sautéed vegetables to the mushrooms and stir. Fry for 3 minutes.
8. Pour chicken broth into the saucepan. You can, if you wish, use any other one you like best.
9. When the contents of the saucepan boil, add melted shredded cheese. Stir thoroughly until the cheese is completely melted and clumps together.
10. Add chopped potatoes to the saucepan. Wait until it boils, then reduce the heat to almost minimum. The soup should simmer gently. Cook until the potatoes are done.

Honey mushroom caviar

Recipe:

• honey mushrooms - 2 kg;
• garlic - 10 cloves;
• vegetable oil - 100 ml;
• lemon juice - 50 ml;
• vinegar - 80 ml;
• dill - 50 g;
• parsley - 50 g;
• salt;
• pepper.

Technology:

1. Rinse honey mushrooms thoroughly, process, rinse again. Boil in salted water for half an hour over medium heat.
2. Place the boiled mushrooms in a colander and let the water drain completely.
3. Heat vegetable oil in a large, comfortable saucepan. Add mushrooms to it. Cook over moderate heat for a quarter of an hour. The mushrooms must be stirred constantly to prevent them from burning.
4. Process, peel and wash the onions and carrots well. Roughly chop the vegetables and add them to the pan with honey mushrooms. Cook for another quarter of an hour over moderate heat.
5. Remove the pan from the stove and cool the mushroom mixture. Scroll it in a meat grinder with a medium grid twice.
6. Add processed, well-washed, chopped greens.
7. Mix the resulting mass thoroughly. Salt and pepper. Pour in lemon juice. Mix thoroughly again until smooth.
8. Pour vegetable oil into a frying pan, heat it and fry the mushroom mixture for 10 minutes.
9. Remove the pan from the stove. Let cool slightly. Pack the contents into jars. Cover with plastic lids. Cool and put in the refrigerator.

As you can see, preparing honey mushrooms is not difficult. There are more than enough recipes. Bon appetit!

Ingredients: 300 grams of honey mushrooms (autumn, summer or winter), two or three tablespoons of buckwheat, one onion, half a glass of milk or two tablespoons of sour cream, salt and herbs to taste.

Preparation: Sort the mushrooms and trim the stems, wash them and chop them finely, put them in a saucepan and cook for 30-40 minutes. Next, add buckwheat, add onion, cut into rings, add salt and cook until the buckwheat is ready. Season the soup with milk or sour cream. Sprinkle with herbs before serving.

Casserole with honey mushrooms and potatoes

Ingredients: 400 grams of honey mushrooms, 8 or 9 potatoes, three or four tablespoons of fat, one tablespoon of butter, one or two onions, two glasses of milk, two eggs, one tablespoon of grated cheese or crackers, pepper and salt to taste.

Preparation: Boil the potatoes with their skins on, peel and cut into thick slices. Boil honey mushrooms in their own juice, finely chop the onion and fry in oil. Grease the mold and place the products in it in layers (top and bottom layers are potatoes). Pour a mixture of milk and beaten eggs on top, season with pepper and salt, sprinkle with grated cheese or crushed breadcrumbs and add pieces of butter. Turn the oven on low heat and place the pan in it until the egg mixture thickens, the potatoes soften and a golden crust forms.

Meat in a pot with honey mushrooms

Ingredients: 500 grams of meat, 400 grams of honey mushrooms, one kilogram of potatoes, half a glass of chicken broth, bay leaf, black pepper (corns), garlic and salt to taste.

Preparation: stew or fry the meat until cooked, add spices, garlic and salt. Stew the mushrooms and cut the potatoes into small cubes. Place all ingredients in layers in a pot and fill with chicken broth. Close the lid and place in the oven for ten minutes.

Pie with honey mushrooms

Ingredients: for the dough - three glasses of flour, 200 grams of butter, two eggs, two tablespoons of sour cream, salt to taste; for the filling - two kilograms of fresh honey mushrooms, two tablespoons of vegetable oil, two tablespoons of sour cream, pepper and salt to taste.

Preparation: Chop the butter and flour and grind into crumbs. Beat sour cream with salt and eggs and pour the resulting mixture into flour and butter, knead the dough, divide it in half and put it in the refrigerator for 40 minutes. Take out the dough and roll it into two layers. Grease a baking sheet with vegetable oil and place the first layer on it, spread the filling on it in an even layer and cover with the second layer. Fold the edges of the second layer under the edges of the first and brush the dough with egg. Cut the second layer of pie diagonally into strips two centimeters wide. Place the pie in the preheated oven and bake until golden brown. After baking, place it on a table or board and carefully, through the cuts in the second layer, pour lightly salted sour cream into the hot pie filling. Cover the pie with parchment and a towel and let it sit until the filling is soaked in sour cream.

Recipes for preparing honey mushrooms for the winter

Salty autumn mushrooms

Ingredients: 10 kilograms of honey mushrooms, 500 grams of salt, 20 grams of bay leaf, 180 grams of green dill, 120 peas of allspice, 180 grams of chopped onion.

Preparation: Use a knife to separate the stems from the caps, cut into noodles one or two centimeters thick, mix with the caps, wash and dip in salted boiling water for 15-20 minutes, then drain in a colander or sieve and cool. First put spices (chopped onion, dill, bay leaf and pepper) at the bottom of the prepared jars, and then cooled honey mushrooms in a layer of five centimeters, put spices on them and sprinkle with salt. Cover the top with a napkin and place a weight. Over time, the honey mushrooms will lighten a little.

Pickled honey mushrooms

Ingredients for the marinade: 1 liter of water, 1 tablespoon of salt, 2 tablespoons of sugar, 10 tablespoons of nine percent vinegar, two or three buds of cloves, four or five black peppercorns, 1 bay leaf, grated nutmeg and garlic if desired.

Preparation: peel the mushrooms and boil in salted water until cooked (the finished mushrooms will sink to the bottom). Remove the resulting foam using a slotted spoon. Drain the water and place the mushrooms in the boiling marinade. Boil the mushrooms in the marinade for 15 minutes, place in pre-sterilized jars and roll up.

Marinated honey mushrooms with apple cider vinegar

Ingredients: 1 kilogram of honey mushrooms, 1-1.5 tablespoons of salt, 1 teaspoon of sugar, three bay leaves, six or seven tablespoons of six percent apple or grape vinegar, two cloves of garlic, seven or eight black peppercorns, one cinnamon stick, two glasses of water.

Preparation: clean the honey mushrooms and put them in boiling water, cook from the moment of boiling for 20-30 minutes, skim off the foam that forms. Drain in a colander. Prepare the marinade: pour two glasses of water into a saucepan, add all the spices, put on the fire and boil for five minutes. Dip the honey mushrooms into the boiling marinade and simmer for 10 minutes. Transfer the prepared mushrooms into pre-sterilized jars, pour in the marinade and leave to sterilize for 20 minutes, then roll up.

Marinated honey mushrooms with garlic

Ingredients: 1 kilogram of honey mushrooms, 30 grams of salt, three peas of allspice, two buds of cloves, two bay leaves, one teaspoon of seventy percent vinegar, cinnamon to taste.

Preparation: peel the honey mushrooms and boil in boiling water for 25-30 minutes. Add spices (except vinegar) and salt at the end of cooking. Drain off excess water, add vinegar, mix and immediately place in pre-sterilized jars. Leave to sterilize for 25-30 minutes and roll up.

Fried honey mushrooms for the winter

Ingredients: 1 kilogram of honey mushrooms, one glass of sunflower oil, water and salt to taste.

Preparation: sort through the mushrooms - choose without wormholes. Rinse in cold water and clean. Cut large mushrooms into small pieces. Boil water in a saucepan and add honey mushrooms after boiling. Cook for 7-10 minutes, drain in a colander and shake well so that the water drains down. Heat sunflower oil in a frying pan, add honey mushrooms and cover the frying pan with a lid. Simmer for 30 minutes over low heat. Open the lid and fry the mushrooms until the moisture has completely evaporated. At the end of frying, add salt and mix everything thoroughly. Loosely, without compacting, place the fried honey mushrooms into the prepared jars. Pour hot oil on top, in which honey mushrooms were fried. Oil must be poured over the mushrooms up to the very neck of the jar. Boil the nylon lids and close the jars with them. Store in the refrigerator for up to 6 months.

It is not for nothing that mushrooms growing in families near stumps are called one of the most popular and productive autumn mushrooms - with good luck, even after a short walk in the forest, you can return home with baskets filled to the brim with young “strong” mushrooms on thin legs. And field mushrooms, living in open glades, pastures and meadows, are no less productive than their forest “brothers”. There would be enough imagination and time to process them! It is noteworthy that hundreds of different dishes can be prepared from honey mushrooms. Airy mushroom cream soup, original appetizer salad, spicy caviar will not leave indifferent even the most fastidious and sophisticated gourmets. And how tasty are honey mushrooms, fried the old fashioned way with potatoes or prepared for the winter in a marinade! By the way, thanks to step-by-step recipes with photos, even a novice cook can easily cope with the question of how to prepare the above dishes.

What can you prepare from fresh honey mushrooms for dinner: a step-by-step recipe for a hot appetizer salad with photos

Autumn time for a “quiet hunt” is the time to diversify the usual daily menu with unusual mushroom dishes. After all, the “forest harvest” is an excellent base for a huge number of interesting seasonal delicacies. These include delicious salty pastries, golden-crusted julienne dishes and, of course, all kinds of salad compositions. When thinking about the question of what you can prepare from fresh honey mushrooms for dinner, be sure to take note of our step-by-step recipe for a hot appetizer salad with photos.

Necessary ingredients for preparing a snack salad from fresh honey mushrooms for dinner

• fresh honey mushrooms - 400 g
• onions - 2 pcs.
• baby spinach - 3 handfuls
• green onion feathers - 1 bunch
• any vegetable oil - 2 tbsp.
• soy sauce - 3 tbsp.
• balsamic vinegar - 1 tbsp.
• Arugula flowers (arugula) - 1 bunch
• grated parmesan - 1 tbsp.

Step-by-step preparation of a hot appetizer salad with honey mushrooms for dinner according to a recipe with photos

1. Prepare all ingredients specified in the recipe. Of course, you can do without minor additives, but even they have their own special functions in the dish. Thus, arugula flowers balance the taste of balsamic vinegar with a slight bitterness, and green onion feathers add brightness of color and original structure to the finished appetizer.
   
2. Rinse fresh honey mushrooms thoroughly. You can also use frozen preparations or dried and pre-soaked mushrooms. If the fruits are small, leave them whole. Large ones - cut them.
   
3. Fry honey mushrooms in vegetable oil with chopped onions, soy sauce and balsamic vinegar. Do not overcook or overdry the mushrooms. Let them remain juicy.
   
4. Rinse young spinach in running water and dry on paper towels. Place a bed of green leaves on a serving plate.
   
5. Gently distribute the fried mushrooms, green onions and washed arugula flowers on top. If desired, you can mix the components of the warm snack. This will not change the taste.
   
6. Before serving, sprinkle the dish with grated Parmesan. Knowing how and what you can prepare from fresh honey mushrooms for dinner, with a step-by-step recipe for a hot appetizer salad with photos, you can do it in a matter of minutes.
   

How to cook soup with honey mushrooms and potatoes: step-by-step recipe

Variety of flavors, bright amazing aroma, simultaneous lightness and satiety - all this is about homemade mushroom soups. Particularly good are first courses prepared with potato broth and honey mushrooms - freshly picked or frozen or dried in advance. Traditionally, such liquid dishes are served with crispy golden croutons or croutons seasoned with spicy garlic sauce. We recommend that you pay attention to the step-by-step recipe “How to prepare soup with honey mushrooms and potatoes.” Don’t even doubt it - the excellent result will pleasantly impress you and your household.

Necessary ingredients for preparing mushroom soup with honey mushrooms and potatoes

• chicken or vegetable broth - 2 l
• wheat groats (barley) - 0.5 tbsp.
• field honey mushrooms - 300 g
• champignons – 150 g
• potatoes - 3 pcs.
• onion - 2 pcs.
• chopped celery stalks - 200 g
• large carrot - 1 pc.
• garlic - 2 cloves
• butter - 40 g
• vegetable oil - 2 tbsp.
• salt and pepper
• laurel leaves - 2 pcs.

Step-by-step preparation of mushroom soup with potatoes and honey mushrooms according to a recipe with photos

1. Pour vegetable or chicken broth into a small saucepan. Bring the liquid to a boil, add salt, pepper and bay leaf. Rinse the pearl barley and place it in boiling broth. Cook the base for 1.5 hours.
   
2. Rinse the field mushrooms thoroughly and pour boiling water over them. Cut the aromatic mushrooms into small pieces.
   
3. While the pearl barley is cooking in the broth, fry the mushrooms in butter. Do not turn the burner on too high, otherwise the oil will burn out.
   
4. Peel the onion and cut into small cubes. Also peel the garlic and pass through a kitchen press. Place the prepared ingredients in a frying pan for honey mushrooms. Continue sauteing the mushrooms.
   
5. Salt and pepper the mushroom fry. Keep the frying pan on the heat until the liquid has completely evaporated.
   
6. In a second frying pan, fry the second chopped onion in vegetable oil.
   
7. Add peeled and grated carrots and chopped celery stalks to it. Salt and lightly sugar the vegetables.
   
8. Take one ladle of broth from the pan and pour the liquid into the pan with the vegetable mixture. Simmer for 5-10 minutes and remove from the burner.
   
9. In a third frying pan, fry the champignons cut into slices; they will give the mushroom soup a special structure.
   
10. Pour the fried champignons into a saucepan with broth. Then transfer the previously prepared honey mushrooms there.
    
11. After 5-7 minutes, add the fried vegetables and small diced potatoes into the soup.
    
12. Cook the soup with honey mushrooms and potatoes according to the step-by-step recipe until fully cooked. Scatter into bowls and enjoy the delicious aroma of wild mushrooms with your family.
    

How to cook potatoes with honey mushrooms in a frying pan: video recipe

Fried potatoes with mushrooms are one of those dishes that are usually called “classics of Russian cuisine.” With the right approach, it turns out incredibly tasty and incredibly satisfying. And this dish is absolutely unpretentious, since it requires a minimum of ingredients, culinary skills and time spent. Especially if you cook potatoes with wild mushrooms in a frying pan according to a recipe with detailed instructions. Even a teenager can handle such a simple culinary experiment.

See more details about how to cook potatoes with honey mushrooms in a frying pan in the video recipe:

How to deliciously cook honey mushrooms in sour cream with meat and herbs

Mushrooms with meat in sour cream filling are an ideal dish for a weekend menu, when leisurely cooking is a joy and pleasure. In addition, even men and little helpers can be involved in simple culinary processes. Believe me, such a pleasant and useful time together will give everyone involved in cooking a lot of positive emotions. Read on to learn how to deliciously cook honey mushrooms in sour cream with meat and herbs.

Necessary ingredients for preparing tender honey mushrooms with herbs and veal in sour cream

• veal – 400 g
• fresh honey mushrooms - 300 g
• table salt - 1 tsp.
• vegetable oil - 1 tbsp.
• butter - 40 g
• onion - 1 pc.
• flour - 0.5 tbsp.
• peeled garlic - 3 cloves
• broth (mushroom, vegetable, beef, etc.) - 150 ml
• dry white wine – 50 ml
• medium fat sour cream - 100 g
• ground pepper - 0.5 tsp.
• green parsley - 1 bunch

Step-by-step preparation of delicious honey mushrooms with meat and herbs in sour cream according to a recipe with photos

1. Rinse fresh veal steak carefully under running water and dry with paper towels.
   
2. Cut the meat into thin bars, strips or slices.
   
3. Peel the onion and cut into cubes.
   
4. Pass the peeled garlic through a kitchen press.
   
5. In a hot frying pan, fry the chopped veal in vegetable oil.
   
6. As soon as the meat is browned, add onion, garlic and small honey mushrooms to the pan. Salt and pepper the contents of the pan.
   
7. Fry the veal with mushrooms until half cooked and transfer to a deep plate.
   
8. Continue cooking the dish in the same pan. Without washing the dishes, melt a piece of butter.
   
9. Add half a spoon of wheat flour, grind the mixture thoroughly. Add broth and white wine there. Make sure that the light on the burner is low.
   
10. Add previously fried meat and mushrooms to the gravy. Don't forget to add sour cream.
    
11. Simmer the treat on a small fire under the lid for 15 to 25 minutes. 2 minutes before readiness, sprinkle the mixture with chopped herbs.
    
12. Deliciously cooked honey mushrooms in sour cream with meat and herbs go perfectly with tender pasta, rice noodles, boiled millet or mashed potatoes.
    

What to cook from honey mushrooms and chicken in a hurry

If there is chicken and mushrooms in the refrigerator, the hostess need not be afraid of the arrival of unexpected guests. The mentioned “gastronomic duet” is beautiful in various combinations and proportions - these two products organically complement each other. Are you wondering what to whip up with honey mushrooms and chicken? Pay attention to the tender casserole of chicken thighs with mushrooms and hard cheese. The success of this simple, laconic dish is quite simple - the delicate taste of the bird, successfully shaded by the richer mushroom, its magical aroma and, of course, an appetizing elegant presentation.

Necessary ingredients for making a delicious casserole of mushrooms and chicken in a hurry

• chicken breast – 400 g
• fresh honey mushrooms - 400 g
• hard low-fat cheese - 250 g
• potatoes - 5 pcs.
• onion - 1 pc.
• vegetable oil - 2 tbsp.
• mayonnaise
• fine salt
• pepper

Step-by-step preparation of a quick chicken casserole with fresh honey mushrooms

1. Wash fresh chicken breast, dry with a napkin, cut into small pieces.
2. Marinate the poultry fillet in mayonnaise with salt and pepper. Leave the workpiece in a cool place for 1 hour.
3. In the meantime, prepare the honey mushrooms: wash, discard in a colander, finely chop.
4. Peel the onion, chop it, fry it with mushrooms in vegetable oil.
5. Grease a lasagna pan with butter. Place marinated chicken on the bottom, then the onion-mushroom mixture, and chopped potatoes on top. Grease the top with mayonnaise and sprinkle with grated hard cheese.
6. Quickly cook a casserole of honey mushrooms and chicken for 30-40 minutes at 175C. When the time is up, remove the pan from the oven and leave it at room temperature for 5-10 minutes to allow the dish to “set.”

What to cook from fresh honey mushrooms for the winter: video recipes

If the “silent hunt” is successful, thoughts will certainly arise about seasonal harvesting of forest mushrooms for future use. There are a lot of options for how to preserve them until winter. Unpretentious honey mushrooms, for example, tolerate freezing and drying well, and they are no less good when salted and pickled. Therefore, it’s up to you to decide how to properly manage the “forest spoils” and preserve them until severe cold weather. Our portal is pleased to offer thrifty housewives proven tips and recommendations with a video recipe: “what to cook from fresh honey mushrooms for the winter.”

As you can see, preparing forest and field mushrooms is not as difficult as it initially seems. Follow the recipes with step-by-step photos and have fun preparing all kinds of dishes: for the first course - rich mushroom soups with an amazing aroma, for the second - hearty fried mushrooms with potatoes or lighter salads. Don’t forget that you can also make unusual preparations for the winter from honey mushrooms.

Honey mushrooms are considered one of the most “fruitful” mushrooms - after all, you can easily and quickly collect a whole basket of them. They do not grow singly, but in large groups on old stumps and roots rising from the ground, in windfalls and on living trees. They can be distinguished from false mushrooms by their characteristic features.

All honey mushrooms, without exception, have a ring on the stem, in its upper part. The cap can be brownish, yellowish or brownish-gray. It reaches 15 cm in diameter and becomes flatter over time. The central part of the cap, as a rule, has a darker, rich color. The flesh of the mushroom is whitish and has a pleasant aroma. The leg of the honey mushroom reaches 10 cm in length and 2 cm in thickness. The mass harvest of these tasty and healthy mushrooms begins at the end of August. Honey mushrooms are used in the preparation of soups, main courses, and various snacks. These mushrooms are great for pickling and pickling. In this article we will share several cooking secrets and also tell you how to clean honey mushrooms. In fact, there is nothing complicated about it.

How to clean honey mushrooms at home?

After you collect and bring the mushrooms home, we advise you to process them promptly. And the sooner you do this, the better. Honey mushrooms are considered one of the easiest mushrooms to clean, because they practically do not require scraping. Usually, honey mushrooms are sorted out, sticky leaves, blades of grass and other existing debris are removed.

How to clean honey mushrooms: using a sharp knife, carefully remove the film under the mushroom cap. That's all, actually. In addition, you need to cut off bad spots and remove wormholes. After these manipulations, the honey mushrooms are lightly washed in cool water. We recommend doing this by placing the mushrooms in a colander and letting the water drain. Now you know how to clean honey mushrooms correctly. See, it's quite simple. Processing these mushrooms will not take you too much time.

What to do with honey mushrooms and how to prepare them?

Honey mushrooms are delicious either pickled, fried or salted. We offer you a wonderful recipe - “autumn gray honey mushrooms”. For this cold appetizer you will need ingredients such as:

• honey mushrooms - 5 kg;
• salt - 250 g;
• bay leaf - 10 g;
• allspice peas - 60 pcs.;
• green dill - 90g;
• onion - 90 g.

So, the recipe for cold pickling honey mushrooms is as follows: process and wash the mushrooms. Trim off any bad spots. Separate the caps from the stems. Cut the mushrooms into small pieces 1-1.5 cm thick. Dip them in salted boiling water (1 tablespoon of salt per 2 liters of liquid) and boil for about 20-30 minutes. The finished honey mushrooms should settle to the bottom of the container. After this, transfer the honey mushrooms to a colander and leave them to cool. Prepare the dishes for salting. Place a layer of spices on its bottom: dill, chopped onion, bay leaf, peppercorns. After cooling, place the mushrooms on top of the spices in a 5 cm thick layer. Repeat the layer of spices again and add salt. Lay out a few more layers in the same way. Cover the workpiece with a napkin and place a weight. That's it, now you can leave the mushrooms alone - to salt out. After 5 days, you can transfer the honey mushrooms into glass jars and close them with plastic lids. In three weeks the honey mushrooms will be ready. This excellent snack must be stored in the refrigerator. Bon appetit!