Honey mushrooms are considered to be one of the most "viable" mushrooms - they can be easily and quickly collected a whole basket. They grow not alone, but in large groups on old stumps and roots, rising from under the earth, in a windbreak and on live trees. They can be distinguished from false mushrooms by characteristic features. All without exception, have a ring on the stem, in the upper part. The hat can be brownish, yellowish or brownish-gray. It reaches 15 cm in diameter and over time becomes flatter. The central part of the cap, as a rule, has a darker saturated color. The flesh of the mushroom is whitish, it has a pleasant aroma. The knife is 10 cm in length and 2 cm in thickness. The mass collection of these tasty and useful mushrooms begins at the end of August. Honey mushrooms are used in the preparation of soups, second courses, various snacks. These mushrooms are perfect for pickling and salting. In this article we will share a few secrets of cooking, and also tell you how to clean agaric honey. In fact, there is nothing complicated in this.
How to clean honey agarics at home?
After you collect and bring the mushrooms home, we advise you to process them promptly. And the sooner you do it, the better. Honey mushrooms are considered to be one of the most easily purified mushrooms, because they practically do not require scraping. Usually, honey agarics are sorted, the stuck leaves, grass and other garbage are removed. How to clean honey agarics: with a sharp knife, you should carefully remove the plastic film that is under the mushroom's head. Here, in fact, that's all. In addition, you need to cut off bad places and remove wormholes. After these manipulations, honey agarics are slightly washed in cool water. We advise doing this by placing the mushrooms in a colander and letting water drain. Now you know how to clean the honey fungus correctly. See, it's quite simple. Processing these mushrooms will not take you too long.
What to do with honey agarics and how to cook them?
Honey mushrooms are tasty and pickled, and fried, and salty. We offer you a beautiful recipe for salting mushrooms - "autumn gray honey agarics". For this cold appetizer, you will need ingredients such as:
- Honey agarics - 5 kg;
- Salt - 250 g;
- Bay leaves - 10 g;
- Sweet pepper with peas - 60 pcs .;
- Green dill - 90g;
- Onion - 90 g.
So, the recipe for cold salting is as follows: treat and rinse the mushrooms. Cut off all the bad places. Separate the hats from the legs. Cut mushrooms into small pieces 1-1.5 cm thick. Put them into salted boiling water (1 tablespoon salt per 2 liters of liquid) and cook for about 20-30 minutes. Finished mushrooms should settle on the bottom of the tank. After that, move the honey agaric to a colander and let them cool down. Prepare the dishes for salting. Put a layer of spices on her bottom: dill, chopped onion, bay leaf, bell pepper. After cooling, place the mushrooms on top of the spices with a layer 5 cm thick. Again repeat the layer of spices and pour salt. Similarly, lay out a few more layers. Cover the workpiece with a napkin and put a weight. All, now you can leave the mushrooms alone - to salivate. After 5 days, it will be possible to shift honey agaric to glass jars and close them with plastic caps. In three weeks, the mushrooms will be ready. To store such an excellent snack is necessary in the refrigerator. Bon Appetit!