Mushroom cooking: honey mushrooms

The name of the fishes comes from the place of their growth - these mushrooms like to settle on penechkah, trunks of trees. However, unlike their foes, meadow meadows grow on forest glades and meadows. Very often they come across even in the village streets, in the kitchen gardens. These mushrooms differ from other species by a smaller cap, reaching a size of 3-7 centimeters.

Meadow mushrooms belong to the fourth category of fungi. They are boiled, fried, stewed, salted, marinated, dried. The smell reminds them of the smell of carnations, because the dishes cooked with their use are very fragrant. Very often in winter cold and during the fast on the tables of Russians next to the boiled potatoes are dishes in which marinate meadow agarics lie.

The recipe for their preparation is simple. For pickling one kilogram of pre-boiled drink on a glass of water you will need 9% table vinegar (about 30-35 ml), 3-4 cloves and the same number of peppercorns, one and a half tablespoons of a large salt, a tablespoon of sugar. Mushrooms are placed in a sterilized jar and poured with a hot marinade, which can be cooked on the broth filtered after cooking mushrooms. To prevent the development of botulism, it is best to cover the cans with mushrooms with a steamed capron cap.

The most important in the preparation of mushrooms is to remember that honey mushrooms require compulsory cooking, not once but in two waters. Health problems can occur if you have not used a meadow mushroom recipe when cooking mushrooms.

How to cook these mushrooms? Freshly picked mushrooms, which are no more than two days, are cooked from 40 to 60 minutes. First they are poured hot water and boiled until the formation of foam. After that, the broth is drained, the mushrooms are washed and filled with cold, salted water. Frozen meadow mushrooms are prepared similarly, but the cooking time is reduced to half an hour. The main sign of the readiness of the mushrooms is that they begin to settle on the bottom of the pan. By the way, some housewives pre-soak mushrooms in slightly salted water with the addition of citric acid before cooking. Then all the worms and bugs will escape from the mushrooms, which have gone unnoticed during cleaning.

Boiled honey mushrooms are added to various sauces, porridges, used to make soups. In this case, the broth is the "second" water, in which mushrooms were cooked. But the most delicious these mushrooms will be if they are fried with onions. For frying, we need 500-600 grams of frit, 150 ml of sour cream, onions, salt and pepper to taste. We heat the vegetable oil in a frying pan and fry the onion, cut into half-rings, until golden. We divide the boiled mushrooms into a colander in order to allow the excess moisture to drain off. Someone is tiny, someone cuts mushrooms in half, someone uses them entirely - it's all a matter of taste. Fry mead agaric meadows until the liquid is completely evaporated until they begin to become crusted. It is necessary to stir them, not letting burn - after evaporation of moisture such a risk is present. When the mushrooms are almost ready, we add to them fried onion and keep in the frying pan for about two minutes. After that, pour in sour cream and take them for a few minutes under the lid. Depending on what kind of texture mushrooms you prefer, the time of languor is regulated. If you want them to be in a liquid sauce - 5-7 minutes is enough, if you like a thicker mass - you need to let the excess moisture evaporate.

Bon Appetit!