Mushroom cooking: honey mushrooms

The name is derived from the place of theirgrowths - these mushrooms like to settle on penechkah, trunks of trees. However, unlike their counterparts meadow mushrooms grow on forest glades, 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 meadow mushrooms belong to the fourth categorymushrooms. 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 honey 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, and a half tablespoons of large salt, a tablespoon of sugar. Mushrooms are placed in a sterilized jar and poured with a hot marinade, which can be cooked and on the broth filtered after cooking mushrooms. To prevent the development of botulism, it is best to cover cans with mushrooms with a steamed capron cap.

The most important thing when preparing mushrooms is to remember,that 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.

Как варить эти грибы?Freshly picked mushrooms, which are no more than two days, are cooked from 40 to 60 minutes. First they are filled with hot water and boiled until the foam forms. After that, the broth is drained, the mushrooms washed and filled with cold, salted water. Frozen meadow meadow marmots 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 mistresses before cooking soak mushrooms in slightly salted water with the addition of citric acid. Then all the worms and bugs that have gone unnoticed during the cleaning will "escape" from the mushrooms.

Boiled honey mushrooms are added to various sauces,porridge, used to make soups. In this case, the broth is the "second" water, in which mushrooms were cooked. But the most delicious of these mushrooms will be if you fry them 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. The boiled mushrooms are thrown back in a colander to allow the excess moisture to drain off.

Someone is tiny, someone cuts the 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, add the onions cooked earlier and keep in the frying pan for about two more minutes. After that, pour in the sour cream and take them for a few minutes under the lid. Depending on what type of 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!