In Russian cuisine, mushrooms are considered one of the most popular. On the basis of these mushrooms, a variety of dishes are prepared and stocked up for the long winter. Fresh mushrooms contain a lot of protein, beneficial enzymes and essential oils.
These fruiting bodies can be eaten in any form: fried, boiled, salted and pickled. Soups, juliennes, fillings for pizzas and pies are prepared from them. Cooked mushrooms are used as side dishes, appetizers or main dishes. In addition, they can be fried with literally all vegetables.
Mushrooms collected in the forest should be quickly and correctly pre-processed, since their storage should not exceed 10-12 hours. In addition, every housewife needs to know how to cook fresh mushrooms in order to protect herself and her family from poisoning.
After most of the legs are cut off from the mushrooms and all forest debris is removed from the hats, they are washed in plenty of water. Pour into an enamel pan and boil for 20 minutes in salted water with the addition of citric acid so as not to darken. Throw it in a colander, let it drain from excess liquid and start frying. Knowing how to cook fresh mushrooms for frying, you can safely proceed to this process.
How to cook fresh mushrooms: how to fry mushrooms with onions and bell peppers
We offer a simple and tasty dish - fried mushrooms with vegetables. Using a step by step recipe, you will know exactly how to cook fresh mushrooms. The result is a great dish that will take a little longer than reading this recipe.
As noted, you can fry and cook fresh mushrooms with various vegetables.
We will choose the simplest - onions and peppers.
- Honey mushrooms - 800 g;
- Onion - 300 g;
- Bulgarian pepper - 300 g;
- Vegetable oil - 150 ml;
- Salt;
- Ground black pepper - 1 tsp;
- Dill and parsley greens - 1 bunch.
- After boiling, mushrooms are laid out on a frying pan heated with oil. Fry until the liquid evaporates, and then - until golden brown.
- Peel the onion, cut into half rings and fry in oil in another pan until soft.
- Introduce chopped bell pepper into onions and fry everything together for 7-10 minutes over low heat.
- Combine vegetables with mushrooms, add salt, pepper, mix and fry everything together for 10 minutes.
- When serving, sprinkle with chopped dill and parsley. This dish will be an excellent side dish for potatoes or meat.
Such mushrooms can also be closed for the winter, but before that they are laid out in jars and sterilized for 30 minutes. They roll it up, wrap it in a blanket and let it cool, then take it out to a cool room.
How to cook mushrooms with sour cream and garlic
How to cook fresh mushrooms by stewing them with sour cream and garlic? We offer you to get acquainted with the set of ingredients and step-by-step preparation in detail.
- Boiled mushrooms - 700 g;
- Sour cream - 200 ml;
- Garlic cloves - 7 pcs.;
- Salt - to taste;
- Vegetable oil - 50 ml;
- Provence herbs - ½ tsp;
- Rosemary - a pinch.
Pre-boiled mushrooms must be dried with a paper towel so that there is not a lot of excess liquid.
Heat the oil in a frying pan and only then put the mushrooms.
Fry for 20 minutes over low heat until golden brown.
Peel the garlic cloves, chop into cubes and pour into mushrooms.
Salt to taste, add rosemary and Provence herbs, mix, simmer for 5-7 minutes.
Pour in the sour cream and simmer uncovered over low heat for 15 minutes, stirring frequently with a wooden spatula.
Serve at the table, spreading out in portioned plates. Garnish with basil or parsley leaves if desired.
How to cook fresh autumn mushrooms for the winter
Autumn types of mushrooms are best suited for pickling. How to cook fresh autumn mushrooms using the pickling method? In this option, we will use the hot method, which will significantly increase the shelf life of the workpiece. 
- Honey mushrooms - 2 kg;
- Water - 700 ml;
- Salt - 1.5 tbsp. l.;
- Sugar - 2 tbsp. l.;
- Vinegar (9%) - 4 tbsp. l.;
- Vegetable oil - 100 ml;
- Carnation - 4 buds;
- Allspice and black peas - 3 pcs.;
- Bay leaf - 2 pcs.
How to cook fresh autumn mushrooms for the winter to make a gourmet snack for a festive and everyday table?
It is not without reason that mushrooms growing in families near stumps are called one of the most popular and fruitful 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 men" on thin legs. Yes, and field mushrooms that live in open glades, pastures and meadows are no less productive than forest "brothers". It would be enough imagination and time to process them! It is noteworthy that hundreds of different dishes can be prepared from mushrooms. Airy mushroom cream soup, original appetizer salad, spicy caviar will not leave indifferent even the most fastidious and refined gourmets. And how delicious honey mushrooms are, fried in 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 handle the question of how to cook the above dishes.
What can be cooked from fresh mushrooms for dinner: a step-by-step recipe for a hot appetizer salad with a photo
The autumn season of "quiet hunting" is the time to diversify the usual everyday menu with unusual mushroom dishes. After all, the “forest harvest” is an excellent base for a huge number of interesting seasonal delicacies. Among them are delicious salty pastries, julienne with a golden crust and, of course, all kinds of salad compositions. Thinking about the question of what you can cook from fresh mushrooms for dinner, be sure to take note of our step-by-step recipe for a hot appetizer salad with a photo.
Necessary ingredients for making a snack salad from fresh mushrooms for dinner
- fresh mushrooms - 400 g
- onions - 2 pcs.
- young 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 mushrooms for dinner according to a recipe with a photo
- Prepare all the ingredients indicated in the recipe. Of course, you can do without minor additives, but even they have their own special functions in the dish. So, arugula flowers balance the taste of balsamic vinegar with a slight bitterness, and green onion feathers bring color brightness and original structure to the finished snack.
- Rinse fresh mushrooms thoroughly. You can also use frozen blanks or dried and pre-soaked mushrooms. If the fruits are small, leave them whole. Large - cut.
- Fry mushrooms in vegetable oil with chopped onions, soy sauce and balsamic vinegar. Do not overcook or overdry the fungi. Let them stay juicy.
- Rinse young spinach in running water and pat dry on paper towels. Place a pillow of green leaves on a serving plate.
- Gently spread the fried mushrooms, green onion feathers and washed arugula flowers on top. If desired, you can mix the components of a warm snack. It won't change the taste.
- Sprinkle with grated parmesan before serving. Knowing how and what you can cook from fresh mushrooms for dinner, you can do a step-by-step recipe for a hot appetizer salad with a photo in a matter of minutes.
How to cook soup with honey mushrooms and potatoes: a step by step recipe
A variety of tastes, a bright amazing aroma, simultaneous lightness and satiety - all this is about homemade mushroom soups. Especially good are the first courses prepared on the basis of potato broth and 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 cook soup with mushrooms, mushrooms and potatoes." Do not even hesitate - the excellent result will pleasantly impress you and your household.
Necessary ingredients for cooking mushroom soup with mushrooms and potatoes
- chicken or vegetable broth - 2 l
- wheat groats (barley) - 0.5 tbsp.
- field mushrooms - 300 g
- champignons - 150 g
- potatoes - 3 pcs.
- bulb bulb - 2 pcs.
- chopped celery stalks - 200 g
- large carrot - 1 pc.
- garlic - 2 cloves
- butter - 40 g
- vegetable oil - 2 tbsp.
- salt and pepper
- lavrushka leaves - 2 pcs.
Step-by-step preparation of mushroom soup with potatoes and mushrooms according to the recipe with a photo
- Pour the vegetable or chicken broth into a small saucepan. Bring the liquid to a boil, season with salt, pepper and bay leaf. Rinse barley and put in boiling broth. Boil the base for 1.5 hours.
- Rinse field mushrooms thoroughly, pour over with boiling water. Cut fragrant mushrooms into small pieces.
- While barley is cooking in the broth, fry the mushrooms in butter. Don't turn the burner on too hard or the oil will burn out.
- Peel the onion from the husk and cut into a small cube. Also peel the garlic and put it through a kitchen press. Put the prepared ingredients in the pan to the mushrooms. Continue sautéing the mushrooms.
- Salt and pepper the roasted mushrooms. Keep the pan on fire until the liquid has completely evaporated.
- In a second frying pan, fry the second chopped onion in vegetable oil.
- Add peeled and grated carrots, chopped celery stalks to it. Salt and lightly sugar the vegetables.
- Remove one ladle of broth from the pan and pour the liquid into the pan to the vegetable mass. Simmer for 5-10 minutes and remove from the burner.
- In the third pan, fry the champignons sliced \u200b\u200bin slices, they will give the mushroom soup a special structure.
- Pour the fried mushrooms into a saucepan with broth. Then transfer the previously prepared mushrooms there.
- After 5-7 minutes, add fried vegetables and diced potatoes to the soup.
- Cook the soup with honey mushrooms and potatoes according to a step-by-step recipe until fully cooked. Scatter on plates and enjoy the delicious aroma of field mushrooms with your family.
How to cook potatoes with mushrooms in a pan: video recipe
Fried potatoes with mushrooms are one of those dishes that are commonly called “classics of Russian cuisine”. With the right approach, it turns out to be insanely 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 mushrooms in a pan according to a recipe with detailed instructions. Even a teenager can handle such simple culinary experiments.
See more details on how to cook potatoes with mushrooms in a pan in the video recipe:
How delicious to cook mushrooms in sour cream with meat and herbs
Mushrooms with meat in sour cream filling is an ideal dish for the weekend menu, when unhurried cooking is a joy and pleasure. In addition, even men and little helpers can be attached to simple culinary processes. Believe me, such a pleasant and useful joint pastime will give everyone involved in cooking a lot of positive emotions. Read on for how deliciously cook mushrooms in sour cream with meat and herbs.
Necessary ingredients for cooking tender mushrooms with herbs and veal in sour cream
- veal - 400 g
- fresh mushrooms - 300 g
- table salt - 1 tsp
- vegetable oil - 1 tbsp.
- butter - 40 g
- bulb bulb - 1 pc.
- flour - 0.5 tbsp.
- garlic peeled - 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 cooking of delicious mushrooms with meat and herbs in sour cream according to the recipe with a photo
- Gently rinse the fresh veal steak under running water and pat dry with paper towels.
- Cut the meat into thin sticks, strips or slices.
- Peel the onion from the husk and cut into cubes.
- Pass the peeled garlic through a kitchen press.
- In a hot frying pan in vegetable oil, fry the chopped veal.
- As soon as the meat is browned, add onion, garlic and small mushrooms to the pan. Salt and pepper the contents of the pan.
- Fry the veal with mushrooms until half cooked and transfer to a deep plate.
- Continue cooking the dish in the same pan. Without washing the dishes, melt a piece of butter.
- Add half a spoonful of wheat flour, rub the mixture well. Send the broth and white wine there. Make sure that the flame on the burner is weak.
- Put the previously fried meat with mushrooms in the gravy. Don't forget to add sour cream.
- Simmer the treat on a small fire under the lid for 15 to 25 minutes. 2 minutes before readiness, sprinkle the mass with chopped herbs.
- Tasty cooked mushrooms in sour cream with meat and herbs go well with tender pasta, rice noodles, boiled millet or mashed potatoes.
What to cook from mushrooms and chicken in a hurry
If there is chicken and mushrooms in the refrigerator, the hostess can not be afraid of the arrival of unexpected guests. The aforementioned “gastronomic duet” is wonderful in various combinations and proportions - these two products complement each other so organically. Thinking about what to cook from mushrooms and chicken in a hurry? Pay attention to the tender casserole of chicken thighs with mushrooms under hard cheese. The success of this uncomplicated laconic dish is quite simple - the delicate taste of a bird, successfully shaded by a more saturated mushroom, its magical aroma and, of course, an appetizing elegant presentation.
Ingredients for making a delicious mushroom and chicken casserole in a hurry
- chicken breast - 400 g
- fresh mushrooms - 400 g
- low-fat hard cheese - 250 g
- potatoes - 5 pcs.
- bulb bulb - 1 pc.
- vegetable oil - 2 tbsp.
- mayonnaise
- fine salt
- pepper
Step by step cooking "in haste" chicken casserole with fresh mushrooms
- Wash fresh chicken breast, dry with a napkin, cut into small pieces.
- Marinate the poultry fillet in mayonnaise with salt and pepper. Leave the workpiece in a cool place for 1 hour.
- In the meantime, prepare the mushrooms: wash, discard in a colander, finely chop.
- Peel the onion, chop, fry with mushrooms in vegetable oil.
- Grease a lasagna dish with butter. Place the marinated chicken on the bottom, then the onion-mushroom mixture, and the chopped potatoes on top. Lubricate the top with mayonnaise and sprinkle with grated hard cheese.
- Cook the mushroom and chicken casserole in a hurry for 30-40 minutes at 175C. After the time has elapsed, remove the baking sheet from the oven and leave at room temperature for 5-10 minutes so that the dish "grabs".
What to cook from fresh mushrooms for the winter: video recipes
In the case of a successful "quiet hunt", thoughts about the seasonal harvesting of forest mushrooms for future use will certainly arise. There are a lot of options for how to save them until winter. Unpretentious mushrooms, for example, perfectly tolerate freezing and drying, while they are no less good in salted and pickled form. Therefore, it is up to you to decide how to properly dispose of the "forest production" and preserve it until the harsh cold weather. Our portal is pleased to offer thrifty hostesses proven tips and recommendations with a video recipe: "what to cook from fresh 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 cook all kinds of dishes with pleasure: for the first - rich mushroom soups with amazing aroma, for the second - hearty fried mushrooms with potatoes or lighter salads. Do not forget that you can also cook unusual blanks for the winter from mushrooms.
There are a lot of culinary recipes where mushrooms are used. The most common are recipes aimed at storing mushrooms. And this is understandable, because the harvested crop can subsequently be used in any dish. For storage, mushrooms are dried, salted and pickled - in all these blanks, mushrooms do not lose their taste, usefulness, and the amount of protein they contain is no less than in animal meat.
If you plan to cook mushrooms in the near future, then they need to be cleaned and poured with cold salted water. If you don’t need to cook them today, you should put the mushrooms in the freezer. The fact is that the peeled mushroom is suitable for cooking no more than 5 hours.
Before cooking dishes with mushrooms, it is necessary to boil them for 10 minutes in salt water, it is advisable to throw an onion into the water. After that, the broth should be poured out. It should also be borne in mind that mushrooms after cooking can be eaten only for 20 hours. Therefore, you should calculate the amount of cooked mushrooms so as not to throw them away.
Salad of salted or pickled mushrooms
It is the easiest and fastest snack dish to prepare.
Ingredients:
Pickled or salted mushrooms (store-bought or homemade)
onion
vegetable oil
How to cook salted mushroom salad:
It is necessary to get the mushrooms, rinse them under running cool water through a colander, let the liquid drain.
Put the mushrooms in an enamel bowl, add the onion cut into thin half rings (you can add young green onions instead of onions) and season with vegetable oil.
5 minutes - and the salad is ready! This appetizer is suitable for any table, whether it's a festive or a regular homemade dinner.
How to choose mushrooms in the store. Watch the video!..
But there are many other diverse recipes that use mushrooms.
Cabbage hodgepodge with mushrooms
Ingredients:0.5 kg white cabbage
salt
50 g vegetable oil
0.5 l tomato
carrot
mushrooms
celery, parsley or dill
How to cook cabbage hodgepodge with mushrooms:
To do this, you need to take the cabbage, cut it a little larger than a salad, and put it in a saucepan, then add a little salt to taste and lightly knead it with your hands.
Then you need to pour a glass of water and oil. All this is put on medium heat and stewed with constant stirring for 6-8 minutes.
If the cabbage needs to be made sour, you can add a tomato when stewing. At this time, the carrots and onions are fried in oil until half cooked, after which they are added to the stewed cabbage and mixed.
Mushrooms are spread on a heated and oiled frying pan, salted, mixed and covered with a lid.
After they release enough juice, remove the lid and stir constantly until completely roasted.
When the mushrooms are ready, they are added to the cabbage, mixed and another half a glass of water is added. Simmer until tender on low heat for at least 15 minutes - until the water boils away.
You can add herbs to taste. The finished hodgepodge is laid out on plates and served hot to the table.
No less a delicacy product for mushroom pickers than porcini mushrooms are mushrooms. But not every mushroom picker knows the recipes for cooking mushrooms, since there are many types of these plants and each of them is prepared in different ways. Going to the forest or to the market for mushrooms, you should study well the rules on how to choose this product. There are several types of mushrooms: meadow, spring, summer, autumn, winter. All these mushrooms are edible, they can be boiled, fried, pickled and dried.
There is also an inedible mushroom called false mushroom, it is very similar to its useful counterparts, but which is dangerous to health. Usually this mushroom grows next to edible ones and tries very hard to be noticeable with its bright, saturated color.
In order not to get on false mushrooms, you should definitely know which mushrooms, in general, grow in a given area. Well, if mushrooms also grow, then you should remember the rules for collecting these mushrooms. The rules are simple and easy to remember:
Having collected the required number of mushrooms, you should also know how to process them. Pickled mushrooms are very tasty. They can be added to various vegetable salads, or simply eaten with boiled or fried potatoes.
Marinating is one of the best mushroom preparations for the winter. For this recipe you need to cook:
Cooking a pickled delicacy will take some time, as the collected mushrooms still need to be prepared for pickling. Washed and sorted, they must be filled with clean water and kept in it for about two hours. This procedure must be done at least three times, each time changing the water.
After such preparation, put them to cook for an hour and a half, periodically you need to remove the foam that will form on the surface. Throw the cooked product in a colander and rinse.
Along the way, you need to prepare the marinade. To do this, dissolve salt, sugar in cold water, add spices (everything except garlic), vinegar and boil. Two minutes before readiness, lower the garlic and pour the boiled mushrooms. Boil.
In the prepared container, decompose the finished product along with the brine, cork and put away for storage. Who does not like the presence of vinegar in the blanks, then it is quite possible to replace it with lemon juice. The taste of the product from this will not only not become worse, but even acquire tenderness.
You can cook a variety of salads, soups from pickled mushrooms, fried potatoes with mushrooms are very tasty.
Lenten dish
A simple lenten dish can be prepared in just minutes for those who fast or want to diversify the menu.
To do this, cut the boiled potatoes into slices, add pickled cucumbers, mushrooms, green onions. Season the salad with vegetable oil, if necessary, salt and pepper. A quick and tasty salad is ready.
Such a soup can be prepared not only with a pickled product, but also with a frozen one. The dish will turn out lean, as it will be prepared on the water. So, you need to prepare for the dish:
You need to start cooking soup with mushrooms. They should boil for 10 minutes, then add chopped potatoes to them. While the food is cooking, you need to do the frying. Fry chopped onion until golden brown, add grated carrots to it and simmer for 5 minutes. When the potatoes are ready, add the stewed vegetables to the broth. Boil 5-7 minutes.
At the end, add grated cheese, spices and remove from heat. Decorate the finished dish with herbs before serving.
Delicious and fragrant dishes can be prepared with fresh mushrooms. It can be either a lunch or dinner dish. Mushrooms go well with potatoes, meat, and pasta.
Boil prepared mushrooms in salted water for 10 minutes, then rinse. Fry chopped garlic and hot pepper in a pan. Add boiled mushrooms and herbs to them. Simmer for 2-5 minutes. Boil pasta. The dish should be formed as follows: mushroom mass is laid out on boiled pasta and all this is sprinkled with grated cheese. Delicious and fragrant dish is ready!
Honey mushrooms, like any other mushrooms, are an excellent source of vegetable protein. This product is low-calorie, so it is loved by vegetarians and dieters who are losing weight. Before you start including this product in your menu, you need to know everything about it.
First of all, this product is rich in such vitamins as:
- B3, which has a beneficial effect on the gastrointestinal tract, dilates blood vessels, improves brain function, and normalizes blood pressure.
- Vitamin C - antioxidant, improves immunity, restores strength, improves complexion, removes toxins.
- Potassium, magnesium - these substances are responsible for the work of the heart, blood vessels, thin the blood.
- Iron content, useful for those suffering from anemia, anemia.
Honey mushrooms are mushrooms that cannot be eaten raw, they must be boiled and washed. But even properly cooked mushrooms can be contraindicated for consumption. If you have health problems such as:
Those who wish to include such a product as mushrooms in their diet should know these main points.
The rest can enjoy delicious mushroom-based products, prepare them for the winter for salads or use them as independent snacks.
