Dishes from fresh mushrooms: recipes with photos

Lovers of honey mushrooms always return home from a forest with a rich harvest. Often they bring several buckets of mushrooms at once. In this regard, the question arises: what can be prepared from fresh mushrooms?

There are many ways to process the harvest of fresh mushrooms. Each hostess must harvest some of the mushrooms for the winter. And the other part of the fruit bodies goes to prepare lunch or dinner for the whole family. We offer you 13 of the best ways showing how to cook fresh mushrooms.

What can be made from fresh mushrooms: pickled mushrooms

Marinating is the most suitable way to prepare mushrooms for the winter. Many do not even imagine a festive table without a snack in the form of fragrant and crispy mushrooms. Fresh pickled mushrooms cannot be cooked, they must first be boiled.

• fresh honey agarics - 2 kg;
• purified water - 800 ml;
• salt and sugar - 1 tbsp. l .;
• vinegar (9%) - 4-5 tbsp. l .;
• vegetable oil - 7 tbsp. l .;
• cloves - 2 buds;
• bay leaf - 4 pcs.;
• black pepper grains - 12 pcs.

There are 2 ways to pickle mushrooms - hot and cold. The latter involves a separate boiling of mushrooms, which then you just need to pour the marinade into the jars. So, how to pickle fresh mushrooms in a cold way?

1. As already noted, after cleaning from dirt and adhering debris, mushrooms should be washed in cool water and boiled. The heat treatment time is about 20-25 minutes.
2. Then put mushrooms in sterilized glass jars and cook the marinade.
3. Put all the ingredients in a pot of water (indicated in the recipe) and stir until the crystals of salt and sugar dissolve.
4. Put on the fire and boil the marinade for 10 minutes, then strain it and pour in jars with fruit bodies.
5. Close boiled nylon caps or roll up metal.
6. Leave to cool completely and remove to a cool room. You can start tasting this appetizer in a week.

How to cook fresh honey mushrooms for further marinating

The hot pickling method is considered more popular, because mushrooms are boiled directly in the marinade, which allows the preparation to soak in spices and spices much faster. Many housewives like this option, because it is quite simple to prepare and ready for use in a day.

• honey agarics - 1 kg;
• boiled water - 1 tbsp .;
• salt - 2 tsp;
• sugar - 4 tsp;
• vinegar - 5 tbsp. l .;
• black pepper (peas) - 10 pcs.;
• bay leaf - 3 pcs.;
• garlic - 3 cloves.

How to pickle fresh mushrooms to cook an amazing snack for a holiday or for every day?

1. First you need to sort out the mushroom crop and clean it of dirt and debris.
2. Rinse fruit bodies with running water, put in a pan and pour water.How to cook fresh honey mushrooms for further marinating in a hot way?
3. It is very simple to do this: put the container with mushrooms on medium heat and wait for boiling.
4. Add a pinch of citric acid to preserve the color of the fruiting bodies and cook for 20 minutes, constantly removing the foam.
5. Transfer to a colander and leave for 20-30 minutes to make the glass liquid.
6. Combine in the water specified in the recipe salt, sugar, bay leaf, pepper and garlic passed through a press.
7. Bring the marinade to a boil and put the boiled mushrooms.
8. Boil for 5-7 minutes, and then add vinegar.
9. After 3-5 minutes, remove the container from the fire and transfer the contents to sterilized jars.
10. Roll up, allow to cool and take to the basement.

Cold pickling mushrooms

Recipes for making fresh mushrooms also include salting processes. For the cold method, only young and strong specimens are taken.

• honey agarics - 3 kg;
• salt - 120 g;
• bay leaf - 4 pcs.;
• cloves - 2-3 buds;
• allspice and black pepper grains - 5 pcs.;
• horseradish leaves.

For the cold method, pickling mushrooms do not boil, therefore, due attention must be paid to thorough primary processing.

After sorting and cleaning, honey mushrooms are immersed in salted water and left for 10-15 hours. During this time, it is recommended to change the water at least 3 times.

Further, the preparation of fresh mushrooms by cold salting is divided into several stages:

1. Horseradish leaves, part of bay leaf, cloves and grains of pepper are laid out at the bottom of the tank.
2. Salt is distributed on top, the volume of which must be visually divided by the mass of fruiting bodies. So, for 1 kg it is necessary to take 1-1.5 tbsp. l salt.
3. Put a layer of honey mushrooms on top and pour again with all the spices and salt.
4. Carry out the procedure until all ingredients are complete.
5. Cover fruit bodies with gauze, put a plate or any other plane on top and press down with a load.
6. Take the workpiece to a cool place for 1-1.5 months. After this period, honey mushrooms can be distributed among sterilized jars and closed with nylon caps.

How to cook fresh honey mushrooms: hot salting

For hot salting, honey mushrooms must first be boiled. This process is considered more in demand, because the workpiece can begin to be eaten in a couple of weeks. How to cook fresh mushrooms for salting?

• honey agarics - 2 kg;
• salt - 60 g (2 tbsp. l. with a slide);
• bay leaf - 5 pcs.;
• fresh dill (can be umbrellas);
• garlic - 3-4 cloves;
• allspice and black pepper (peas) - 5-7 pcs.;
• cherry / currant leaves.

As mentioned, cooking fresh mushrooms for hot salting is a must.

1. To do this, after cleaning, the fruit bodies are placed in salted water and boiled for 20 minutes.
2. Then the water is drained, washed under the tap and left in a colander so that the excess liquid is gone.
3. Meanwhile, fresh leaves of cherry and / or currant are washed and dried.
4. Wash and chop the dill, and chop the garlic.
5. Fresh leaves are laid in the prepared container at the bottom.
6. Then spread the fruiting bodies, pouring each layer with salt and other spices.
7. Cover with a plate and crush with cargo, send to salt for 5-7 days.
8. Then the workpiece is transferred with spices to sterilized jars, closed with nylon lids and put in storage in the refrigerator.

What else can you do with fresh mushrooms: how to fry mushrooms

Among the variety of recipes prepared with fresh mushrooms, one can separately distinguish frying. The aroma of fried mushrooms, coming from the kitchen, will instantly gather homemade ones at the table. This dish can be combined with various products, as well as harvested for the winter.

• honey agarics - quantity at will;
• salt and black pepper - to taste;
• vegetable oil.

How to fry fresh honey mushrooms using such a simple set of products? I must say that fruiting bodies can be boiled in advance so that less time is given for frying.

1. Peel the mushrooms, remove the lower part of the legs and soak in cold salted water for 1 hour.
2. Then rinse again under the tap and put on a sieve or dishcloth to dry.
3. Meanwhile, heat the right amount of oil in a pan and lay out the mushrooms.
4. Cover and fry for at least 15 minutes.
5. Then open the lid, reduce heat and fry for another 15 minutes.
6. When the liquid from the pan evaporates, it is necessary to salt and pepper the dish.
7. If desired, add sour cream or mayonnaise and stew for another 10 minutes.
8. Serve with potatoes, pasta, cereals, meat and vegetables.

How to freeze fresh honey mushrooms for the winter

What else can you do with fresh mushrooms? Many housewives prefer to freeze these fruiting bodies in order to prepare delicious dishes from them in winter.

• honey mushrooms;
• spacing;
• plastic containers or plastic bags.

How to freeze fresh honey mushrooms for the winter?

1. Many people agree that it is better to freeze boiled mushrooms, then they will occupy less space in the freezer. However, this procedure is calmly carried out with fresh fruit bodies.
2. If you plan to freeze fresh mushrooms, then you need to devote enough time to their primary processing.
3. First you need to review the entire mushroom crop intended for this harvest, and remove all damaged and wormy specimens.
4. Then cut off the bottom of each leg and rinse under the tap.
5. Put mushrooms on a kitchen towel to dry.
6. Then spread out (not tightly) with a thin layer on the spacing.
7. Set the temperature in the freezer to the lowest possible temperature and place the bushes with mushrooms.
8. After 3 hours, return to normal temperature, and arrange the mushrooms in plastic containers or plastic bags, then return to the freezer for long-term storage.

Honey mushrooms should be packaged so that the contents of one container or bag are used to prepare only one dish, because repeated freezing is prohibited.

Fresh mushroom caviar recipe

Mushroom caviar from fresh mushrooms is a lifesaver for resourceful housewives. This blank can be used as a filling for tartlets, pancakes, pizzas, pies and pies. In addition, with mushroom caviar, you can organize a delicious snack as soon as possible by preparing sandwiches with tea.

• honey agarics - 2 kg;
• onions and carrots - 2 large pieces each .;
• garlic - 4 cloves;
• salt, pepper - to taste;
• vinegar 9% - 2 tsp;
• vegetable oil.

Making caviar from fresh mushrooms is very simple. It can be closed in glass jars or frozen in plastic containers.

1. Clean the mushrooms from debris, remove the lower parts of the legs, cut large specimens into several parts and rinse with water.
2. Put to boil for 25 minutes, constantly removing foam.
3. Then drain the mushroom broth, and put the fruit bodies in a colander to drain.
4. During this time, peel and chop the vegetables: onions and carrots - in cubes, and squeeze the garlic through a press.
5. Pour the right amount of oil into the pan and fry all vegetables until cooked.
6. Combine the mushrooms with fried vegetables and beat in a blender until the desired consistency. You can skip the mass through a meat grinder one or more times, depending on the grain size that you want to get for the final product.
7. Then return the resulting mass to a deep pan or pan, add a little vegetable oil, salt, pepper and simmer for 20 minutes under a closed lid, do not forget to stir regularly.
8. Open the lid and add vinegar, simmer another 5-7 minutes and turn off the heat.
9. Distribute the mass over sterilized jars, cover with metal lids and put sterilized in a pan for 30-40 minutes.
10. Close the capron with boiled lids, allow to cool and remove to the basement.

If you want to freeze caviar, then cool it and just put it in plastic containers, and then send it to the freezer.

Fresh honey cutlets

We continue to discuss the issue on the topic: what to do with fresh mushrooms? It turns out that these fruit bodies produce very tasty and fragrant meatballs.This dish will help to decorate and diversify your festive and everyday table.

• fresh honey agarics - 700 g;
• onion - 1 small head;
• garlic - 1 clove;
• chicken eggs - 1 pc.;
• milk - 50 ml;
• slices of white bread - 2-3 pcs.;
• salt pepper;
• flour or breadcrumbs;
• vegetable oil.

We offer a step by step recipe for fresh mushrooms with a photo.

Fresh honey soup

As already noted, you can do anything with fresh mushrooms. So, among the recipes of all kinds of mushroom dishes, the first dishes are quite common.

• fresh mushrooms, peeled - 400 g;
• water - 3 l;
• potatoes - 4 pcs.;
• cabbage - 200 g;
• carrots, onions and beets - 1 pc.;
• garlic - 2 cloves;
• tomato paste - 2 tbsp. l .;
• salt, sugar, black pepper;
• sunflower oil.

Thanks to the photo and step-by-step description, borsch with fresh mushrooms will be very easy to cook.

1. First of all, the peeled fruit bodies must be cut into pieces and boiled separately for 15 minutes in salted water.
2. Peel and rinse potatoes, onions, garlic, carrots and beets in water.
3. In a pot with 3 l of water, put the diced potatoes and put on fire.
4. When it boils, put the boiled mushrooms and cook until the potatoes are ready.
5. During this time, you should fry: chopped onion and garlic into cubes, fry in vegetable oil.
6. Add carrots, grated on a coarse grater, and lightly fry.
7. Cut beets into thin strips and add to other vegetables.
8. After a few minutes, put the tomato paste to fry and dilute with boiling broth.
9. Stew for 5 minutes and turn off the stove, and meanwhile cut the cabbage.
10. After the potatoes are cooked, put the frying in the pan, and after 5-7 minutes of boiling we send the cabbage there.
11. Salt, pepper to taste, mix and wait for the borsch to boil for 3-5 minutes.
12. Turn off the fire, let it brew for 20 minutes and serve to the table, decorating with fresh herbs.

Fresh mushroom soup puree

We continue the theme of first courses from fresh mushrooms, getting acquainted with the recipe for fragrant soup puree.

• honey agarics - 0.6 kg;
• potatoes - 0.2 kg;
• onions and carrots - 1 pc.;
• butter - 60 g;
• cream - 1 tbsp .;
• salt pepper.

1. Freshly peeled honey mushrooms separately boil in water for 20 minutes.
2. Peeled and diced potatoes pour water and put to cook until tender.
3. Onions and carrots also cut into cubes and fry in butter until soft.
4. Add mushrooms and fry over medium heat until the liquid evaporates.
5. Check the potatoes: if it is boiled, then strain the broth and set aside.
6. Cool the potatoes a little and beat them with a blender, adding cream.
7. Then separately grind mushrooms with vegetables in a blender and add to potatoes.
8. Take the broth from the potatoes and add to the soup until it acquires the consistency of kefir.
9. Return the dish to the stove and simmer for 20 minutes over low heat, adding salt and pepper to taste.
10. Soup puree from fresh mushrooms can be served to the table with a slice of lemon and chopped herbs.

Tasty hodgepodge of fresh mushrooms

Due to the fact that it’s possible to make so many different dishes with fresh mushrooms, we also offer a recipe for delicious hodgepodge. This preparation can be added to the first and second courses, and also just eat with a spoon.

• honey agarics - 1 kg;
• cabbage - 400 g;
• onions and carrots - 1 kg each;
• tomato paste - 350 g (you can take 2 kg of ripe tomatoes);
• bitter pepper - 1 pc.;
• salt - 3 tbsp. l .;
• sugar - 2 tbsp. l .;
• vegetable oil - 1 tbsp .;
• vinegar 9% - 4 tsp;
• black pepper grains, bay leaf.

How to prepare a hodgepodge of fresh honey mushrooms, a recipe with a photo will show:

The recipe for fresh mushrooms in a slow cooker

There are also recipes from fresh mushrooms for a multicooker. We suggest stewing mushrooms with sour cream using this convenient kitchen appliance.

• honey agarics - 1 kg;
• sour cream - 150 ml;
• garlic - 2 cloves;
• salt pepper;
• vegetable oil.

1. Before you start cooking, fresh and peeled mushrooms must be boiled. Is it possible to cook fresh mushrooms in a slow cooker and how to do it?
2. Put mushrooms in the appliance bowl, add 700 ml of water and put in “Cooking” or “Extinguishing” mode for 30 minutes. After a beep, pour the broth, and rinse the mushrooms with cold water, drain.
3. Pour a little oil into the bowl of the multicooker, put mushrooms out and set the “Extinguishing” mode to 30 minutes.
4. 10 minutes before cooking, open the lid, add sour cream and chopped garlic, salt, pepper and close the lid until the sound signal.

Drying fresh mushrooms

For those who are interested in what else to do with fresh mushrooms, we suggest that you familiarize yourself with the drying process.

• honey mushrooms;
• strong thread.

1. Mushrooms should be cleaned of rubbish by wiping with a dry kitchen sponge, cut off the lower parts of the legs and lay out in one layer on a newspaper in a dry, ventilated room.
2. After a few hours, string each mushroom on a thread and hang over a stove.
3. Mushrooms are considered ready when they begin to bend with weak pressure, and crumble with strong pressure.

You can store dried mushrooms in jars or paper bags.