What can be cooked from overgrown mushrooms: recipes

Honey mushrooms are harvested from August to October, just at the time when every housewife makes preparations for the winter. These fruiting bodies are great for conservation. They contain a large number of vitamins and minerals. By the content of vitamin C, honey mushrooms are on a par with blueberries, and there is as much phosphorus in these fungi as there is in fish. Therefore, any dish of honey mushrooms will be useful for the human body.

Is it possible to eat mushrooms overgrown and how to handle overgrown mushrooms

Sometimes fans of "silent hunting" are faced with the problem: collecting mushrooms in the forest, many stumble upon adult individuals. What to do with overgrown mushrooms, is it possible to collect them, and what can be prepared from overgrown 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 delicious in any form, they cook everything that is possible, and overgrown mushrooms are no exception.

However, for many, the question may arise: How to handle overgrown mushrooms? We will say right away that the initial processing is almost the same as ordinary small mushrooms. Only in this case, the legs of the mushrooms should be separated from the hats, but do not throw them away, but put on caviar or paste.

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

What can be done from overgrown mushrooms: a recipe for pickled mushrooms

This option of pickled overgrown mushrooms is good to serve for dinner with fried potatoes, or as a snack for the festive table. If you do not like cloves, then you can replace it with cinnamon.

• honey agarics - 3 kg;
• salt for boiling (50 g per 1 liter).

Marinade:

• water - 600 ml;
• salt - ½ tbsp. l .;
• cloves - 4 branches;
• Lavrushka - 3 pcs.;
• black pepper peas - 10 pcs.;
• vinegar essence - 20 ml.

The mushrooms must be cleaned of dirt and sand, remove the legs and soak in a container of water for 15 minutes. Rinse well with hands, add to hot salted water and boil over medium heat for 20-25 minutes. Select in a colander and let mushrooms drain well.

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

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

Hats overgrown mushrooms cut into pieces convenient for you and fill the jars, without reporting to the top 3-4 cm.

Pour marinade, close with simple nylon covers and let cool.

Already cooled cans with the workpiece put in the refrigerator for storage.

Note that a snack from mushrooms overgrown can be eaten in 3-4 days. We assure you that such a delicious harvest of mushrooms will not stand for a long time - they simply will not let it stay for a long time.

Is it possible to marinate overgrown mushrooms and how to do it?

Is it possible to marinate overgrown mushrooms in this way? Many housewives successfully pickle such fruiting bodies, but use only hats for this, since the legs of mature honey agarics are very stiff. But the legs should not be thrown away: they are dried, and then they are made of mushroom powder, which is used to make sauces.

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

How to pickle overgrown mushrooms so that the appetizer then looks aesthetically pleasing on your table? Mushrooms should be soaked for 20 minutes, and then wash them well in water to clean from sand and dirt.

Separate the hats, cut into pieces and introduce into boiling salted water. Boil for 20 minutes over medium heat, sometimes removing the resulting foam.

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

In an enameled pan, combine water with all the spices from the recipe, except for vinegar. Boil the marinade over low heat for 5-7 minutes and pour in apple cider vinegar.

To distribute cut hats of overgrown mushrooms in jars, pour hot marinade. Cover with metal caps and put in hot water up to the neck.

Sterilize over low heat for 20 minutes, tightly roll up the lids and allow to cool.

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

Recipe for caviar from overgrown mushrooms with garlic for the winter

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

The recipe for caviar from overgrown mushrooms for the winter with garlic will appeal to those who like sandwiches, pies, potato zrazy, pancakes and stuffed cabbage 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.

Enumerate overgrown mushrooms, clean from contamination and put in boiling water. Boil for 20 minutes, occasionally removing the foam from the mushrooms.

Put in a colander and let the water drain for several minutes.

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

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

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

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

Arrange in hot sterilized jars and close with nylon covers.

Allow the jars to cool, and then take to the cellar or refrigerate.

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

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

• honey agarics - 2 kg;
• carrots - 2 pcs.;
• onion - 4 pcs.;
• vegetable oil - 200 ml;
• citric acid - at 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 mushrooms is simple, because the simple ingredients are chosen with spices. In addition, broken mushrooms, as well as their legs, can be used in caviar.

Honey mushrooms clean and cut off the remaining mycelium with dirt, wash in water and put in boiling water. Boil mushrooms for 20-25 minutes with salted water over medium heat.

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

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

Put mushrooms and carrots in a heated deep pan with vegetable oil and fry for 15 minutes, stirring with a wooden spatula.

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

Simmer until the liquid formed from the mushrooms evaporates.

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

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

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

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

Such a tasty caviar from overgrown mushrooms will not stand for a long time, 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 cans and take it to the basement.

It is worth saying that caviar from mushrooms is the best option for harvesting mushrooms for the winter.

How to cook overgrown mushrooms for the winter in banks

Fresh honey mushrooms contain a large number of trace elements: 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 amount, this will well affect the process of hematopoiesis in the human body.

We suggest you use the original recipe for overgrown mushrooms for the winter in banks.

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

How to cook overgrown mushrooms, canned in banks, then to surprise their guests with an amazing appetizer?

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

Drain the broth, leaving only 3 tbsp., Put the mushrooms on a sieve and allow to drain well.

Cut the hats into slices, put again in the pan and pour the mushroom broth, let it boil for 5 minutes.

Add mushroom sauce, oil, salt, chopped thin slices of garlic, allspice, dill and all the leaves indicated in the recipe.

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

Distribute the mushrooms without leaves and dill in jars, pour over the fill and put on 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 harvest canned mushrooms in banks, which will become one of your favorite snacks.

How to salt overgrown 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, which we got in the forest.

We offer a recipe for salty overgrown mushrooms for the winter with a photo.

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

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

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

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

In water, mix salt, pepper, dill, lavrushka, diced garlic and add sliced ​​garlic cloves. Cook mushrooms for about 40 minutes over low heat.

At the bottom of the pan, lay out clean oak and blackcurrant leaves, select mushrooms with dill umbrellas with a slotted spoon and pour brine on top. Cover, let cool and refrigerate.

You can start eating such an appetizer in 5-7 days.

Harvesting overgrown mushrooms in a cold way

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

In this case, you need to be patient, as the workpiece can only be tried after 1-1.5 months. However, it's worth it - in winter you will eat a great dish of mushrooms.

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

The preparation of overgrown mushrooms in a cold way requires the preliminary soaking of mushrooms during the day.

Cut the peeled hats again in 2-3 parts, add water and leave for 24 hours. Every 8 hours, the water in the mushrooms must be changed.

Prepare an enameled pan, put on the bottom of a piece of clean leaves of cherry and currant.

Put a layer of hats, sprinkle with salt, black pepper, grated horseradish root, dill umbrellas, laurel leaves and chopped garlic. Cover the last layer with gauze and put under oppression.

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

The recipe for overgrown mushrooms: freezing for the winter

If you have grown mushrooms during the “silent hunt”, what can you do with them? After you bring them home, you need to urgently take up further actions. Since these fruiting bodies are a perishable product, it is necessary to prepare them as soon as possible, especially for mature individuals.

See the recipe for overgrown mushrooms for the winter for freezing in the freezer. This option is perfect for those who do not want to bother with more complex workpieces.

honey agarics - 3 kg;

plastic bags.

In order to protect yourself in the future, overgrown mushrooms after cleaning must be boiled in salted water for 30 minutes. Mushrooms need to constantly remove the resulting foam.

After cooking, mushrooms put in a colander and allow the liquid to drain well

Put the mushrooms on a kitchen towel and leave for 1 hour to dry well.

Cut into pieces and put into bags of 300-500 g, you can 600-800 (if the dish will be prepared for a large company), and put in the freezer.

Such boiled mushrooms can later be used for soups or chips.

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

What to do with adult mushrooms: cooking by frying

What else to do with the adult mushrooms we found in the forest? A delicious preparation for the winter will be a recipe for freezing roasted honey mushrooms. They turn out nutritious and mouth-watering, almost ready to eat: they should just be thawed.

Cooking adult honey mushrooms by frying involves the use of a large amount of vegetable fat.

• honey agarics - 3 kg;
• sunflower oil - 2 tbsp .;
• plastic bags;
• salt - 2 tsp.

To clean, wash and cut hats of adults mushrooms.

Put chopped mushrooms in a hot pan with vegetable oil and fry until the excess liquid evaporates.

Add a little salt, stir, let cool and put into packets in such a quantity that one is enough to prepare a serving of any mushroom dish.

Put in the freezer and store no more than 4 months.

It is worth saying that fried mushrooms are not subject to repeated freezing, otherwise they will lose all the nutritional properties and forest aroma.

Now, having familiarized yourself with the proposed recipes and finding out what can be made from overgrown mushrooms, you will never throw them away. These mushrooms are worthy of decorating your holiday table with their presence.