What to do with collected honey mushrooms

Encyclopedia "Mushroom-Info" Processing Mushrooms for the winter What can be prepared from overgrown honey mushrooms: recipes

Honey mushrooms are collected from August to October, just at the time when every housewife makes preparations for the winter. These fruiting bodies are great for preservation. They contain a large amount of vitamins and beneficial microelements. In terms of vitamin C content, honey mushrooms are on the same level as blueberries, and these mushrooms contain as much phosphorus as is contained in fish. Therefore, any dish made from honey mushrooms will be beneficial for the human body.

Is it possible to eat overgrown honey mushrooms and how to process overgrown mushrooms

Sometimes lovers of “silent hunting” encounter a problem: while collecting honey mushrooms in the forest, many stumble upon adult specimens. What to do with overgrown honey mushrooms, is it possible to collect them, and what can be prepared from overgrown honey mushrooms?

Honey mushrooms are considered the most prolific of all other types of fruiting bodies. Sometimes in a couple of hours in the forest you can collect a whole basket from one stump or tree. Since these mushrooms are tasty in any form, everything possible can be prepared from them, and overgrown honey mushrooms are no exception.

However, for many, the question may arise: how to treat overgrown honey mushrooms? Let's say right away that the primary processing is almost the same as for ordinary small honey mushrooms. Only in this case should the mushroom stems be separated from the caps, but not thrown away, but used on caviar or pate.

We offer several step-by-step recipes with overgrown honey mushrooms for the winter. The taste of each preparation will depend on the herbs and spices added to the dish. Therefore, in order to properly prepare overgrown honey mushrooms for the winter, you need to follow all the step-by-step steps.

What can be made from overgrown honey mushrooms: a recipe for pickled mushrooms

This version of pickled overgrown mushrooms is good served for dinner with fried potatoes, or as an appetizer for a holiday table. If you don't like cloves, you can replace it with cinnamon.

  • honey mushrooms – 3 kg;
  • salt for boiling (50 g per 1 l).


  • water – 600 ml;
  • salt – ½ tbsp. l.;
  • cloves - 4 branches;
  • bay leaf – 3 pcs.;
  • black peppercorns – 10 pcs.;
  • vinegar essence – 20 ml.

The mushrooms need to be cleaned of dirt and sand, the stems removed and soaked in a container of water for 15 minutes. Rinse well with your hands, add to hot salted water and simmer over medium heat for 20-25 minutes. Place in a colander and let the honey mushrooms drain well.

Make the marinade: combine all the ingredients in the recipe, except vinegar essence, in water. Let the filling boil over medium heat for 15 minutes.

Turn off the stove, let the marinade cool for 15 minutes and pour in the vinegar essence.

Cut the caps of overgrown honey mushrooms into pieces that are convenient for you and fill the jars without adding 3-4 cm to the top.

Pour in the marinade, close with simple nylon lids and let cool.

Place the already cooled jars with the preparation in the refrigerator for storage.

Note that a snack made from overgrown honey mushrooms can be eaten after 3-4 days. We assure you that such a delicious mushroom preparation will not last long - it will simply not be allowed to linger for long.

Recipes for pickled mushrooms

So, how to pickle honey mushrooms correctly and quickly? The recipes call for their quick preparation (in this case, the mushrooms should be served immediately or stored in the refrigerator) and canning for the winter.

Pickled honey mushrooms - quick recipes

You will need:

  • honey mushrooms - how much there is;
  • water - glass;
  • vinegar 9% - 30 ml;
  • pepper and cloves - 3 pieces each;
  • salt - 1.5 tbsp. spoons.


  1. First you need to cook. Bring the mushrooms to readiness in boiling water.
  2. Transfer to a sterilized jar.
  3. Strain the broth, add salt, maybe the same amount of sugar, cloves and pepper.
  4. Boil, remove from heat. After this, pour in vinegar and add marinade.
  5. Close the lid.

Autumn honey mushrooms, pickled for the winter

This recipe for how to deliciously cover pickled mushrooms with a bite is suggested for 1 liter of marinade.

You will need:

  • honey mushrooms - how much there is;
  • water - 1.5 liters;
  • allspice - 8 peas;
  • garlic - 2 cloves;
  • bay leaf - 2 pcs.;
  • table vinegar and salt - 2 tbsp each. spoons;
  • sugar - tbsp. spoon.


  1. Bring the mushrooms to readiness.
  2. Pour the mushroom broth into a clean saucepan, add the chopped garlic and all the spices. Let the mixture boil and cook for 10 minutes. Remove from heat, pour in vinegar.
  3. Fill the jars to the top with mushrooms and cover with marinade. Close with sterilized lids and leave to cool at room temperature.

While waiting for marinating, aromatic ingredients are important; the taste of the mushrooms will be richer and brighter. For example, you can add cinnamon for a spicy note, currant and cherry leaves for an expressive scent. These components should be added to the marinade when boiling, and not placed in jars. This way you will protect the preserved food from damage.

Is it possible to pickle overgrown honey mushrooms and how to do it?

Is it possible to pickle overgrown honey mushrooms in this way? Many housewives successfully pickle such fruiting bodies, but use only the caps for this, since the legs of mature honey mushrooms are very hard. But you shouldn’t throw away the legs either: they are dried, and then mushroom powder is made from them, which is used to make sauces.

  • honey mushrooms – 2 kg;
  • water – 500 ml;
  • salt – 1.5 tbsp. l.;
  • sugar – 2 tsp;
  • cinnamon – 1/3 tsp;
  • garlic – 6 cloves;
  • bay leaf – 3 pcs.;
  • apple cider vinegar 6% – 7 tbsp. l.

How to pickle overgrown honey mushrooms so that the appetizer later looks aesthetically pleasing on your table? The mushrooms should be soaked for 20 minutes, and then washed well in water to remove sand and dirt.

Separate the caps, cut into pieces and add to boiling salted water. Boil for 20 minutes over medium heat, occasionally skimming off any foam that forms.

Place the honey mushrooms on a metal sieve, let the water drain well, and in the meantime prepare the marinade.

In an enamel saucepan, combine water with all the spices from the recipe, except vinegar. Boil the marinade over low heat for 5-7 minutes and add apple cider vinegar.

Distribute the cut caps of overgrown honey mushrooms into jars and pour hot marinade over them. Cover with metal lids and place in hot water up to the neck.

Sterilize over low heat for 20 minutes, seal tightly with lids and let cool.

Take the cooled jars to the basement for long-term storage.

What else can you do with fresh autumn honey mushrooms: how to cook mushrooms for the winter

What else can you do with fresh honey mushrooms for the winter to please your family and friends? One of the most delicious options for preserving mushrooms for a long period is pickling. Autumn honey mushrooms are especially suitable for this method.

  • Honey mushrooms - 2 kg;
  • Water - 800 ml;
  • Salt - 1 tbsp. l.;
  • Sugar - 1.5 tbsp. l.;
  • Allspice and black peas - 5 pcs.;
  • Cloves - 4 buds;
  • Bay leaf - 5 pcs.;
  • Vinegar 9% - 50 ml.

The following step-by-step recipe will show you how to prepare fresh autumn honey mushrooms for the winter.

  1. After cleansing and washing, the honey mushrooms are poured with water and boiled for 20 minutes.
  2. Place in a colander, add water from the list and let it boil.
  3. Add all the spices and herbs (except vinegar) and cook for 25-30 minutes.
  4. Pour in vinegar, cook for another 10 minutes and put into jars.
  5. Cover with plastic lids, allow to cool and take to the basement.

Pickled mushrooms are used to make excellent appetizer salads or put on the table as an independent dish.

Recipe for caviar from overgrown honey mushrooms with garlic for the winter

The leader in taste in mushroom caviar can be called honey fungus. Caviar from overgrown honey mushrooms with garlic is an excellent option for storing mushrooms for the winter. In this case, you can even use the legs of overgrown honey mushrooms.

The recipe for caviar from overgrown honey mushrooms for the winter with garlic will appeal to those who love sandwiches, pies, potato zrazy, pancakes and cabbage rolls with mushroom filling.

  • boiled honey mushrooms – 2 kg;
  • refined oil – 200 ml;
  • vinegar - 1 tbsp. l.;
  • garlic – 10 cloves;
  • tomato paste – 100 ml;
  • salt - to taste;
  • sugar – 2 tsp;
  • ground black pepper – ½ tsp;
  • fresh parsley - 1 bunch.

Sort out the overgrown honey mushrooms, clean them of dirt and put them in boiling water. Boil for 20 minutes, skimming the foam from the mushrooms from time to time.

Place in a colander and let drain for a few minutes.

Scroll the cooled mushrooms through a meat grinder and place in a frying pan with hot vegetable oil. Fry for 10 minutes and add tomato paste, stir well and fry for another 10 minutes.

Peel the garlic cloves and finely chop them with a knife, add to the caviar, stir.

Salt the mushroom mass, add sugar, ground pepper, fresh chopped parsley and vinegar.

Simmer everything over low heat for 15 minutes and remove from the stove.

Place in hot sterilized jars and close with nylon lids.

Allow the jars to cool, and then take them to the cellar or put them in the refrigerator.

How to cook overgrown honey mushrooms for the winter: caviar recipe

How to cook overgrown honey mushrooms so that this dish becomes the most delicious on your table and delights your guests?

  • honey mushrooms – 2 kg;
  • carrots – 2 pcs.;
  • onions – 4 pcs.;
  • vegetable oil – 200 ml;
  • citric acid - on the tip of a knife;
  • ground black pepper – 1 tsp;
  • sugar – 2 tsp;
  • cinnamon - a pinch;
  • salt - to taste.

The recipe for caviar from overgrown honey mushrooms is simple to prepare, because the ingredients and spices chosen are the simplest. In addition, broken honey mushrooms, as well as their legs, can be used for caviar.

Clean the honey mushrooms and cut off the remaining mycelium with impurities, wash in water and place in boiling water. Cook the mushrooms for 20-25 minutes in salted water over medium heat.

Drain the water from the mushrooms, let them cool and then pass through a meat grinder.

Peel the carrots, wash under the tap and also pass through a meat grinder.

Place the mushrooms and carrots in a preheated deep frying pan with vegetable oil and fry for 15 minutes, stirring with a wooden spatula.

In a separate frying pan, fry the chopped onion until golden brown and add to the mushrooms.

Simmer over low heat until the liquid formed from the mushrooms evaporates.

Salt the caviar, add ground pepper, sugar, cinnamon and citric acid.

Mix thoroughly, let simmer over low heat for another 20 minutes and place in prepared sterilized jars.

Place them immediately in hot water and sterilize for 20 minutes.

Close with tight lids, cool completely and only then put in the refrigerator.

Such delicious caviar from overgrown honey mushrooms will not last long; your household will eat it in a matter of days.

If you want to increase the shelf life of caviar with onions and carrots, then roll up the jars and take them to the basement.

It is worth saying that honey mushroom caviar is the best option for preparing mushrooms for the winter.

How to properly boil honey mushrooms for frying

How to boil honey mushrooms for frying and then freeze them? In this case, after boiling the mushrooms in salted water (20 minutes), dry them for a long time on a kitchen towel so that there is no excess liquid when frozen. Honey mushrooms are transferred several times from a wet towel to a dry one, since moisture forms ice when frozen and takes up a lot of space in the refrigerator. After complete drying, the mushrooms are distributed onto a plastic tray in 1 layer and proceed to freezing.

We invite you to watch a visual video on how to prepare honey mushrooms for frying. It will help you become more familiar with the processes of preparing mushrooms for their further preparation:

In seven, marinated honey mushrooms are a favorite - this is the most famous honey mushroom dish. There is no better winter snack! Although honey mushrooms are also good fried, stewed, and boiled. They give each dish an extraordinary mushroom aroma and fill it with a unique taste. What to cook from honey mushrooms? For recipes with honey mushrooms and other mushrooms, see this page, as well as other materials about mushrooms


You are reading the continuation of the article about autumn honey mushrooms


Since honey mushrooms bear fruit en masse and are collected in large quantities, they are mainly stored for future use. In winter, pickled and salted

, frozen and
Despite the fact that honey mushrooms belong to the third category of mushrooms, they are very nutritious and healthy. Honey mushrooms are superior to many food products in terms of the content of some vitamins, and the substances they contain heal the body. Honey mushrooms contain proteins, glycogen, lecithin, sugars, nitrogenous compounds, fatty acids, and minerals. Honey mushrooms are especially rich in copper and zinc; 100 g contains the daily dose of these minerals. Extractive substances in honey mushrooms stimulate appetite and increase the digestibility of food. The enzymes contained in honey mushrooms help regulate the metabolic process in the body. Being a low-calorie product, honey mushrooms promote weight loss. The protein in honey mushrooms (as in all mushrooms) is difficult to digest. More calories are spent on its absorption than mushrooms provide. It also promotes weight loss. On the other hand, this determines contraindications to the use of honey mushrooms. Mushrooms should not be eaten by children and the elderly, as well as people with diseases of the gastrointestinal tract, heart, liver and kidneys.

In the photo: autumn, or real, honey mushrooms.

Young mushrooms are mainly used in cooking.

: cap and stem. In old honey mushrooms, only the cap is eaten. First, the mushrooms are sorted and washed in several waters or under running water so that the mushroom aroma does not disappear, then large mushrooms are cut. Wash honey mushrooms quickly so that the mushroom aroma does not disappear. The recipes below with honey mushrooms will help diversify your menu and make delicious preparations for the winter.

What to cook from honey mushrooms. Recipes with honey mushrooms.

Honey mushrooms pickled. Recipe.

Place the washed honey mushrooms in a saucepan and bring to a boil while stirring. There is no need to add water, there is enough of it on the mushrooms after washing. Cook honey mushrooms at a low boil, skimming off the foam, stirring occasionally. Shortly before the end of cooking, put bay leaves, sweet peas, cloves (a little), and salt to taste into the pan with the mushrooms. When the mushrooms settle to the bottom and the marinade becomes transparent, pour 9% table vinegar into the pan at the rate of 50-75 g per 3-liter jar and stir. When hot, place the mushrooms into prepared, sterilized hot jars and cover with boiled lids. Turn the jars upside down. Marinated honey mushrooms are served chilled, seasoned with vegetable oil, and chopped with garlic.

Honey mushrooms are frozen. Recipe.

Option 1. Sort the honey mushrooms, rinse, boil for 15 minutes, preferably without adding water. During cooking, add salt to taste and spices (optional). The cooled honey mushrooms are placed in small portions in containers or plastic bags. Place in the freezer in the “Quick Freeze” mode. After freezing, the mode is changed to normal. Frozen honey mushrooms are used as needed. After defrosting, they are used to prepare dishes or eat them, seasoned with vegetable oil, onion or garlic.

Option 2. Boil honey mushrooms in salted water, drain in a colander, and cool. Pack and freeze.

Honey mushrooms stewed with celery. Recipe.

Chop the onion and lightly fry in vegetable oil. Add chopped celery root and honey mushrooms (can be thawed), salt. Simmer over low heat until done. Before serving, sprinkle with chopped dill.

Caviar from pickled, frozen or fresh honey mushrooms.

Option 1. Marinated honey mushrooms, frozen (after defrosting) or boiled fresh (cooled), pass through a meat grinder. Finely chop the onion and fry in vegetable oil. Mix cooled onions with mushrooms. Add salt and pepper to taste, mix, put in a salad bowl.

Option 2. Soak dried honey mushrooms (25-30 g) (or other mushrooms) in water for several hours, rinse, boil and cool. Mushrooms, pickled cucumbers (3 pcs.), seaweed 150 g, onions (2 heads) finely chopped and fried in vegetable oil. Add salt, pepper, mix well and cool.

Broth with honey mushrooms and onions.

Make broth from dry honey mushrooms. Remove the honey mushrooms, cool, and cut. Fry them together with the chopped onion in vegetable oil. Add butter to the broth and heat. Place mushrooms and onions in a plate and pour in broth. Sprinkle finely chopped dill or parsley on top.

Borscht with fresh or frozen honey mushrooms. Recipe.

From fresh (or frozen) honey mushrooms (cut large caps into strips), cook broth, adding fried finely chopped onions, parsley root and celery. Boil the washed, unpeeled beets (can be done in the microwave) or bake. Peel the slightly cooled beets, cut into strips, sprinkle with vinegar and stir. Place beets in hot broth with honey mushrooms, add bay leaf, peppercorns, salt, sugar. Bring the borscht to a boil, add sour cream (100-150 g) and cook for another 5 minutes. Serve, sprinkled with finely chopped dill and parsley.

Soup with honey mushrooms (fresh or frozen). Recipe.

Honey mushrooms (300 g), rinse, cut, boil for 40 minutes, frozen honey mushrooms cook less. Add washed buckwheat (4 tablespoons), fried onions to the broth and cook until tender, adding salt to taste. At the end of cooking, pour half a glass of milk into the soup or add 2 tablespoons of sour cream. Serve, sprinkled with herbs.

Honey mushrooms, fresh or frozen, fried in sour cream. Recipe.

Boil honey mushrooms (half a kilo) for 5 minutes, drain in a colander, and cut into strips. Defrost frozen honey mushrooms and cut them. Fry mushrooms and onions (1-2 heads) in vegetable oil, adding salt and pepper. Finally, pour 1-2 tablespoons of sour cream into the pan. Serve, sprinkled with herbs.

Honey mushroom filling for pancakes and pies. Recipe.

Wash the honey mushrooms, chop finely, and simmer in their own juice. Add salt, add vegetable oil and fry. Separately, fry finely chopped onions. Mix everything and fill pancakes or pies.

Bon appetit!

With the arrival of autumn, the forest presents us with a rich harvest of honey mushrooms. You can get great pleasure from going to the forest to pick mushrooms and at the same time pick up a whole basket, and if you’re lucky, even several. After all, this mushroom does not grow one at a time, but in whole families at once. Literally from one tree or stump it is possible to collect several kilograms. As a rule, the whole family takes part in further processing, because it is simply impossible for one person to sort through and prepare honey mushrooms due to their quantity.

How to cook overgrown honey mushrooms in jars for the winter

Fresh honey mushrooms contain a large amount of microelements: potassium, phosphorus, copper, iron, zinc, calcium. They do not lose them even during heat treatment. If you regularly consume only canned mushrooms in a certain quantity, this will have a good effect on the process of hematopoiesis in the human body.

We invite you to use the original recipe for preparing overgrown honey mushrooms in jars for the winter.

  • honey mushrooms – 4 kg;
  • sunflower oil – 1.5 tbsp.;
  • dill - 4 umbrellas;
  • black currant, cherry and laurel leaves - 7 pcs each;
  • allspice – 10 peas;
  • garlic – 5 cloves;
  • vinegar essence - 2 tbsp. l.;
  • salt;
  • soy sauce – 1 tbsp. l.

How to cook overgrown honey mushrooms, canned in jars, and then surprise your guests with an amazing appetizer?

Pour cleaned and washed honey mushrooms into an enamel pan with water, add salt and boil for 20 minutes.

Drain the broth, leaving only 3 tbsp., put the mushrooms on a sieve and let drain well.

Cut the caps into pieces, put them back in the pan and pour in the mushroom broth, let it boil for 5 minutes.

Add sauce, butter, salt, thinly sliced ​​garlic, allspice, dill and all the leaves specified in the recipe to the mushrooms.

Cook over low heat for 20 minutes and at the end pour in the vinegar essence, let it boil for 5 minutes and remove from the stove.

Distribute the mushrooms without leaves and dill into jars, fill with filling and place for sterilization. This procedure allows you to protect your workpiece from unpleasant surprises.

Sterilize over low heat for 20 minutes, roll up and let cool.

This recipe makes it possible to prepare canned honey mushrooms in jars, which will become one of your favorite snacks.

How to properly prepare and preserve fresh honey mushrooms for the winter

How to prepare and preserve fresh honey mushrooms for the winter using the cold salting method? Note that this option does not require heat treatment of the mushrooms. However, they need to be soaked for 6-8 hours with three changes of water.

  • Honey mushrooms;
  • Salt;
  • Bay leaf;
  • Black peppercorns;
  • Allspice;
  • Garlic.

How to properly prepare fresh honey mushrooms for the winter using a cold pickling recipe?

  1. Place the soaked honey mushrooms on a sieve and let drain.
  2. The mushrooms are laid out in layers with spices in a clean enamel container.
  3. Each layer is sprinkled with salt (2 tbsp per 1 kg of honey mushrooms).
  4. The last layer is a layer of spices (spices are taken in arbitrary quantities), a load is placed on top so that the mushrooms release juice.
  5. If after a few days the brine does not cover the surface of the mushrooms, you will need to add cold boiled water.
  6. After a month, honey mushrooms can be put into jars and covered with plastic lids, stored in the refrigerator or in the basement.

How to salt overgrown honey mushrooms for the winter: recipe with photos

Honey mushrooms are prepared for pickling in the same way as for pickling. This also applies to overgrown mushrooms that we came across in the forest.

We offer a recipe for salted overgrown honey mushrooms for the winter with photos.

  • honey mushrooms (caps) – 2 kg;
  • salt – 4 tbsp. l.;
  • garlic – 5 cloves;
  • dill - 5 umbrellas;
  • black currant and oak leaves - 10 pcs.;
  • allspice – 10 peas;
  • laurel leaf – 5 pcs.;
  • water – 800 ml.

How to salt overgrown honey mushrooms in an enamel pan so that they turn out no worse than in a wooden barrel?

First of all, overgrown honey mushrooms should be separated from the legs, cleaned and washed.

Boil in boiling water with added salt for 15 minutes. Drain in a colander and rinse under the tap.

Mix salt, pepper, dill, bay leaf, diced garlic in water and add chopped garlic cloves. Cook honey mushrooms for about 40 minutes over low heat.

Place clean oak and blackcurrant leaves on the bottom of the pan, use a slotted spoon to select mushrooms with dill umbrellas and pour brine on top. Cover with a lid, let cool and place in the refrigerator.

You can start eating this snack after 5-7 days.

How to cook fresh honey mushrooms for frying?

Very often, many cooks boil honey mushrooms before frying. How should you cook fresh honey mushrooms for frying and how long does it take? After initial processing, the mushrooms need to be filled with water so that it completely covers them. Cook honey mushrooms for 20-25 minutes with the addition of salt (for 1 kg of mushrooms, take 1 tablespoon of salt without top). During cooking, a foam forms on the surface of the mushrooms, which must be constantly skimmed off. Next, the mushrooms are drained into a colander and drained of excess liquid.

Knowing how to properly boil honey mushrooms for frying, you will do everything to ensure that your dish tastes amazing and does not lose its nutritional properties. After the process of boiling and draining in a colander, honey mushrooms should be placed on paper towels to dry. If honey mushrooms are different in size, then after drying they are cut into pieces so that the frying of the fruiting bodies is uniform.

Harvesting overgrown honey mushrooms using the cold method

Harvesting overgrown honey mushrooms in a cold way is a real delicacy with a unique taste and aroma.

In this case, you will need to be patient, since the workpiece can only be tried after 1-1.5 months. However, it’s worth it - in winter you will eat an excellent dish of honey mushrooms.

  • honey mushrooms – 4 kg;
  • salt – 150 g;
  • laurel leaf – 5 pcs.;
  • garlic – 10 cloves;
  • dill - 7 umbrellas;
  • horseradish root – 2 pcs.;
  • black peppercorns – 10 pcs.;
  • cherry and currant leaves - 5 pcs.

Cooking overgrown honey mushrooms using the cold method requires pre-soaking the mushrooms for 24 hours.

Cut the peeled mushroom caps into 2-3 parts, add water and leave for 24 hours. The water in the mushrooms needs to be changed every 8 hours.

Prepare an enamel pan, put some clean cherry and currant leaves on the bottom.

Place a layer of caps, sprinkle with salt, black pepper, grated horseradish root, dill umbrellas, bay leaves and chopped garlic. Cover the last layer with gauze and place under pressure.

The hardest thing about this option is waiting until the mushrooms are ready.

Recipe for overgrown honey mushrooms: freezing for the winter

If you come across overgrown honey mushrooms during a “quiet hunt,” what can you do with them? After you have brought them home, you need to urgently take further action. Since these fruiting bodies are a perishable product, it is necessary to prepare them as quickly as possible, especially for mature individuals.

Look at the recipe for preparing overgrown honey mushrooms for the winter to freeze in the freezer. This option is perfect for those who do not want to bother with more complex workpieces.

honey mushrooms – 3 kg;

plastic bags.

To protect yourself in the future, after cleaning, overgrown honey mushrooms need to be boiled in salted water for 30 minutes. You need to constantly remove the foam that has formed from the mushrooms.

After cooking, put the honey mushrooms in a colander and let the liquid drain well

Place the mushrooms on a kitchen towel and leave for 1 hour to dry thoroughly.

Cut into pieces and put in bags of 300-500 g, maybe 600-800 (if the dish is being prepared for a large company), and put in the freezer.

Such boiled mushrooms can later be used for soups or fried potatoes.

It is worth saying that it is better not to pour out the decoction from the fruiting bodies, but to strain and pour into jars. Concentrated and aromatic broth is perfect for making soups.

How to clean honey mushrooms video

1. Sort through the mushrooms, discard old ones and those damaged by worms, and remove large leaves and other forest debris.

2. Place approximately 2 kg of mushrooms in a bowl.

3. Take a handful of coarse salt and sprinkle honey mushrooms on top.

4. Pour warm water over the mushrooms, approximately 35-40 degrees, so that they are completely covered with water.

5. Leave the honey mushrooms for half an hour to an hour.

6. Place the mushrooms in small portions in a colander and rinse under high pressure of water.

There is no need to drain the water from the basin so that all the dirt remains at the bottom of the container.

As you can see, the mushrooms are absolutely clean, you can cook them to your taste.

Honey mushrooms are not washed for drying or freezing.

But be sure to cut off damaged areas, as well as dirt from the tips of the dirt legs.

The hats are wiped with a dry kitchen sponge.

Before frying, it is also better to clean honey mushrooms using the dry method, so that the mushrooms do not absorb water during the washing process and then fall apart during frying.

Do I need to remove the skirt from the honey mushroom's leg?

This is simply a sign of the edibility of the mushroom, and there is no special taste meaning in it.

You should not waste precious time removing the mushroom skirt from honey mushrooms; it does not affect the taste, and when frying, it will simply dry out.

However, it is better to remove it for pickling, because the skirt spoils the attractive appearance of these mushrooms.

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