Winter preparations of honey mushrooms for the winter: recipes

Honey mushrooms are those mushrooms that mushroom pickers like to collect. After all, finding only one stump or a fallen tree trunk, you can collect a large number of these fruiting bodies.

What blanks can be made from honey mushrooms for the winter? Honey mushrooms are cooked in different ways: pickling, salting, stewing, frying, freezing or drying. If there are different stocks of honey mushrooms in stock, then a snack for unexpected guests is always provided. Opening a can of mushroom preservation, you can very quickly prepare a delicious lunch or dinner.

Preparations made from mushrooms mushrooms for the winter will help your loved ones always enjoy their taste and aroma throughout the year. The proposed blank options will certainly replenish the piggy bank of your recipes.

Harvesting mushroom caviar from honey mushrooms for the winter: recipe with video

Harvesting caviar from honey mushrooms for the winter is a simple and fairly easy recipe. The taste of this dish will please you and your loved ones. For such a harvest of mushroom caviar from honey mushrooms for the winter, it is better to use cans of small volume so that you can eat at a time.

• Honey mushrooms - 2 kg;
• Carrots - 600 g;
• Onions - 600 g;
• Vinegar - 50 ml;
• Sunflower oil - 200 ml;
• Salt to taste;
• Ground black pepper - 1.5 tsp.

1. Honey mushrooms are boiled in salted water for 20 minutes and thrown into a colander.
2. Twist in a meat grinder and combine with carrots and onions, which were previously peeled and chopped using a meat grinder.
3. In a deep saucepan, heat the vegetable oil and spread the whole mass.
4. Stew on low heat for 1 hour 30 minutes, stirring constantly so that the caviar does not stick.
5. Add to taste, sprinkle with ground pepper, mix and pour vinegar.
6. Allow to stew for another 15 minutes and distribute to sterilized jars.
7. Cover with lids, allow to cool completely and put in the refrigerator.

We offer you to watch a video that clearly shows the harvesting of caviar from honey mushrooms for the winter.

The most delicious preparation of roasted honey mushrooms for the winter

Try to make a preparation for the winter from roasted honey mushrooms - you will definitely like it. Such mushrooms can then be pickled or added to the chips. The ingredients for the appetizer are taken the simplest - mushrooms, salt and vegetable oil. This winter harvest of honey mushrooms is stored in a cool room for no more than 6 months.

• Honey mushrooms - 1.5 kg;
• Butter - 70 ml;
• Salt to taste;
• Black peppercorns - 5 amount

The most delicious preparations of honey mushrooms for the winter are precisely fried mushrooms in butter.

Following the step-by-step recipe, you will get an amazing snack for all occasions.

1. Clean mushrooms from dirt and cut off the tips of the legs.
2. Boil in salted water for 20 minutes, then drain it, and put the mushrooms in a sieve to drain.
3. Heat butter in a pan and add mushrooms. Fry under the lid for 20 minutes over medium heat, stirring occasionally.
4. Salt to taste, add pepper to the peas and fry again for 10 minutes over low heat.
5. Arrange the fried mushrooms in jars, top with oil from the pan. If there is not enough oil, melt a new portion and add to jars.
6. Cover with plastic lids and refrigerate.

Harvesting of forest mushrooms with cabbage for the winter

Preparing a blank of honey mushrooms with cabbage for the winter will not take much of your time, nor will it require additional costs. This salad will help you if guests unexpectedly come, but there is no time to cook something.

• Honey mushrooms - 2 kg;
• Onion - 500 g;
• Tomatoes - 500 g;
• Cabbage - 700 g;
• Carrots - 700 g;
• Salt to taste;
• Vinegar - 100 ml;
• Vegetable oil - 200 ml;
• Sugar - 50 g;
• Ground black pepper - 1 tsp.

This preparation for the winter can be prepared from forest mushrooms, which will increase the palatability of the dish several times.

Mushroom mushroom hodgepodge recipe for winter

The recipe for mushroom mushrooms for the winter in the form of a hodgepodge is an excellent home preservation. It can be served as a snack or side dish, as well as used in the preparation of soups.

• Honey mushrooms - 2 kg;
• Cabbage - 1 kg;
• Carrots - 1 kg;
• Onion - 1 kg;
• Vegetable oil - 500 ml;
• Tomato paste - 200 ml;
• Salt to taste;
• Sugar - 3 tbsp. l .;
• Ground black pepper - 1 tsp.

To properly prepare a recipe for hodgepodge from honey mushrooms for the winter, the preparation must undergo sterilization in banks. Such a process will save conservation from quick spoilage.

1. Honey mushrooms clean, cut off most of the legs and rinse with plenty of water.
2. Pour with water and boil for 20 minutes with the addition of 1 tbsp. l salt.
3. Tilt in a colander and let the excess fluid drain well.
4. Chop the cabbage into thin strips, grate the carrots on a coarse grater, cut the onion in half rings.
5. Pour oil into a pan with a thick bottom, put mushrooms and chopped vegetables.
6. Stew with a closed lid for 40 minutes, stirring occasionally so that the mass does not stick.
7. Introduce tomato paste, pour 1 tbsp. water, add salt to taste, sugar and ground pepper, mix.
8. Let stand for 10 minutes and put the hodgepodge in dry jars.
9. Put sterilized in hot water for 30 minutes.
10. Close with plastic covers, allow to cool and take to the basement.

We offer you to watch a visual video of preparing a blank of honey mushrooms for the winter.

Harvesting from the legs of honey agarics and bell pepper for the winter

Recipes for preparing blanks from honey mushrooms can always be varied. Try making a mushroom and bell pepper salad for the winter. For a piquant aroma, add cloves, bay leaves and allspice to it.

All your relatives and friends will be delighted with the preparation of pepper and honey mushrooms made for the winter.

• Honey mushrooms - 2 kg;
• Bell pepper - 1 kg;
• Carrots and onions - 500 g each;
• Vegetable oil - 500 ml;
• Salt to taste;
• Sugar - 2 tbsp. l .;
• Allspice - 4 peas;
• Bay leaf - 3 pcs.;
• Carnation - 3 inflorescences.

1. We clean mushrooms, cut off the lower part of the leg and rinse under the tap.
2. We recline on a sieve or colander to glass water.
3. Fry in a small amount of oil until golden brown.
4. Peel the seeds and cut them into strips.
5. Peel the carrots, rub on a coarse grater and mix with mushrooms in a large bowl.
6. We clean the onion, wash it under the tap and cut into thin half rings, combine with mushrooms.
7. Mix the whole mass with salt, sugar, bay leaf, cloves, allspice and the remaining vegetable oil.
8. Stir and leave for 1 h, so that the mass starts up the juice.
9. We put the bowl on low heat and let it boil for 40 minutes, while stirring occasionally.
10. We distribute in sterilized jars, roll up the lids and leave to cool.
11. After the banks have cooled completely, we take them out to a cool room.

Also this preparation is made of honey mushrooms, which does not spoil the taste and aroma of a dish prepared for winter.

Harvesting for winter from autumn mushrooms with carrots

This original recipe is very easy to prepare. Especially tasty will be prepared for the winter from autumn mushrooms. Pickled mushrooms with carrots will not leave indifferent those who like spicy snacks.

• Honey mushrooms - 1 kg;
• Carrots - 3 pcs.;
• Garlic - 7 cloves;
• Onion - 2 pcs.;
• Vegetable oil - 100 ml;
• Soy sauce - 5 tbsp. l .;
• Salt to taste;
• Vinegar - 30 ml;
• Sugar - 1 tbsp. l .;
• Black and red pepper, ½ teaspoon each

To make such an “oriental” blank from mushrooms with carrots for the winter at home is as easy as shelling pears, and you will taste it - you will lick your fingers!

1. Honey mushrooms are cleaned of contamination, cut off the tips of the legs, washed under the tap.
2. Boil in salted water for 20 minutes, constantly removing foam from the surface.
3. Peel the carrots, wash them and rub them on the “Korean” grater.
4. Fry until golden brown, add chopped onion and garlic, fry for another 5-7 minutes.
5. Honey mushrooms are added, mixed, fried under a closed lid for 10 minutes over low heat.
6. Soy sauce, pepper, salt to taste, sugar and vinegar are introduced, mix thoroughly and stew for 5 minutes.
7. They are laid out in jars, covered with lids and sterilized in hot water for 30 minutes.
8. Close tight plastic lids and allow to cool completely.
9. After cooling, they take out to the basement or put in the refrigerator.

Harvesting of dried mushrooms for the winter

According to many mushroom pickers, the most delicious preparations of honey mushrooms are obtained from dried fruit bodies. Especially if you want to surprise your guests with delicious pickled mushrooms.

• Dried honey mushrooms - 400 g;
• Milk - 300 ml.

Before cooking dishes from dried honey mushrooms, they are pre-soaked in warm milk or water for 3 hours. Soaked mushrooms are considered only a semi-finished product from which you can make amazingly delicious treats. In our case, we will cook pickled mushrooms with garlic.

• Water - 150 ml;
• Salt to taste;
• Sugar - 1 tsp;
• Vegetable oil - 30 ml;
• Vinegar 9% - 2 tbsp. l .;
• Garlic - 4 cloves;
• Bay leaf - 2 pcs.

Preparation of dried honey mushrooms is prepared as follows:

1. Rinse soaked mushrooms under the tap, drain well and put in a pan.
2. Pour in the water suggested in the recipe, let it boil and boil for 20 minutes.
3. Add salt to taste, sugar, butter, crushed garlic, bay leaf and vinegar.
4. Let the mushrooms boil in the marinade for 15 minutes and put in jars.
5. Close with tight plastic covers and allow to cool.

After 5 hours, this appetizer is ready for use.

Winter harvesting of large meadow honey agarics

For salting, you can take any large mushrooms. Harvesting large honey mushrooms by salting is one of the best for home preservation. From these fruit bodies it will be possible to make an excellent piquant salad, or serve them as an independent dish. Many housewives prefer to make such preparations from meadow mushrooms, as they are famous for their nutritious and beneficial properties.

• Honey mushrooms - 2 kg;
• Salt - 150 g;
• Cherry and currant leaves - 7 pcs.;
• Black peppercorns - 10 pcs.;
• Dill (umbrellas) - 5 pcs.

1. Boil mushrooms for 20 minutes, rinse and drain well.
2. At the bottom of an enameled pan put currant and cherry leaves, dill umbrellas and peppercorns.
3. Make a thin layer of salt and put the first row of boiled meadow mushrooms.
4. Sprinkle them with salt and put on top the leaves of currants, cherries and dill umbrellas.
5. Distribute mushrooms and spices until they run out.
6. Sprinkle the top layer with salt, put the leaves of currant and cherry.
7. Cover with gauze in several layers, turn the plate on top and put the load.
8. Put in a cool room for 3 months.However, after 10 days, salty meadow mushrooms will be ready for use.

Preparation of overgrown hemp mushrooms without vinegar

Overgrown fruit bodies are taken from honey mushrooms for this harvesting. Autumn mushrooms growing in large colonies on stumps are in special demand. It is the hemp mushroom blank that will delight you with its amazing taste and unforgettable aroma.

• Honey mushrooms - 3 kg;
• Vegetable oil - 200 ml;
• Butter - 100 g;
• Soy sauce - 30 ml;
• Zucchini (small) - 1 pc.;
• Bulgarian red pepper - 5 pcs.;
• Onion - 8 pcs.;
• Salt;
• Sugar - 3 tsp;
• Ground white pepper - 1 tsp.

In this embodiment, a blank of honey mushrooms is made without vinegar.

1. Honey mushrooms are boiled for 20 minutes, they are thrown into a colander to drain.
2. Peppers are peeled, cut into strips, zucchini are peeled and cut into thin rings.
3. Peel the onion and cut into cubes.
4. Honey mushrooms spread in a pan with vegetable oil, fry for 15 minutes and set aside.
5. In another pan, melt the butter, spread the onion and fry until soft.
6. Pour 1 tbsp. water and injected pepper, stew for 7 minutes.
7. Zucchini is sent to pepper and stewed for 5 minutes.
8. Zucchini with pepper is added to honey mushrooms, mixed and seasoned with soy sauce, pepper, salt and sugar.
9. Stew for 15 minutes over low heat, put in jars and cover with lids.