How to cook mushrooms - ways to prepare mushrooms and the best recipes for delicious dishes

For those who only comprehend the subtleties of mushroom hunting and seasoned mushroom pickers who wish to improve their experience, it will be interesting to learn how to prepare the mushrooms in order to maximally emphasize all the advantages of this type of mushroom. Any dish from them will surprise with amazing taste and will please with magnificent nutritious properties.

What do the mackerels look like?

Going to the forest for mushrooms, it is important to know what a valuable product looks like, so as not to confuse it with inedible specimens and return from quiet hunting with the desired prey.

1. The most delicious is a real white mushroom. His milk-colored hat with tucked under the bottom of velvety edges reaches a diameter of 20 cm, while having a hollow inside the leg is not more than 10 cm.
2. No less nutritious and tasty are black mushrooms, having dark green hats with a peeping ocher closer to the edge and practically black in the middle.
3. Quite justifies its name yellow mushrooms, having sunny tucked caps on short legs.
4. A light fruity smell has aspen mushrooms with white hats reaching a diameter of 30 cm.
5. Small oak mushrooms have cone-shaped hats often of irregular shape and a diameter of 5-12 cm.
6. All kinds of masturbate are Mlechnica because of the milky juice contained in them, which is released at the cut or in the place of the fracture. In white and yellow mushrooms, initially the white juice turns yellow, the brown gets brown, the oak becomes brown, and the aspen remains unchanged.

How to clean the mushrooms?

Knowing how to clean and prepare mushrooms, provide a homemade meal with a delicious and healthy dish will not be difficult. Cleaning takes a lot of time, but do not neglect such an important stage in the preparation of mushrooms, even if the pollution is minimal.

1. Mushrooms are dipped in warm water for half an hour, after which they are taken for cleaning.
2. Clean off the hats with a brush or washcloth, sticky leaves, dirt with mucus, wash off all the garbage, pieces of earth and sand.

How to soak the mushrooms?

Properly soaking mushrooms will help not only to protect themselves from the negative consequences associated with their use, but also help to significantly improve the taste characteristics of the product without compromising nutritional and useful properties, eliminating the bumps from their inherent bitterness.

1. You can soak the mushrooms in pure or salted water, updating the environment every 3-4 hours.
2. Accelerate the soaking process using a warm liquid.
3. After putting the mushrooms into the water, they are pressed with a load so that all the fruit bodies are completely immersed in the liquid.
4. How much to soak the mushrooms depends on the type of mushrooms, the degree of their maturity and natural characteristics. To get rid of the bitter taste of white pears often enough and a day. Other types are soaked for at least three days.

Milks - cooking recipes

For many, the preparation of mushrooms is reduced to pickling or pickling the properly prepared mushroom mass. However, there are a lot of recipes for creating unique culinary compositions, where the product manifests itself in the best possible way, giving the dishes a nutritional flavor, and filling them with invaluable useful properties.

1. Grapes are incredibly tasty in fried form. They can be cooked laconically with the addition of onions or complemented with potatoes, other vegetables, sauce.
2. No less laco, the first dishes of mushrooms. Adding the soaked fruit to the soup or hodgepodge, it will be possible to transform the characteristics of the food for the better, fill it with a new taste.
3. Good pastries with mushrooms. Mushrooms can be boiled or fried with the addition of appropriate accompaniment.
4. You can traditionally prepare mushrooms for the winter, pickling, marinating the product or cooking caviar from it.

How to fry mushrooms?

The following recommendations will help you figure out how to prepare the mushrooms by frying them in a frying pan. Without proper processing of the base product, you can not do it: the mushrooms are soaked until the bitterness disappears. If desired, in the frying pan, after the frying, you can add sour cream and put out a dish with spices for 5 minutes.

Ingredients:

• mushrooms - 700 g;
• onion - 2 pieces;
• salt, pepper, oil, spices.

Preparation

1. The grapes are cleaned, soaked, cut, boiled for 5 minutes, allowed to drain.
2. Lay the mushroom mass in the heated oil, season and fry until the moisture evaporates.
3. Add the onion, cook the fried mushrooms for another 10 minutes.

Fried mushrooms with potatoes

Gruzes, the recipe of which will be presented later, are a win-win culinary composition for the design of a nutritious home meal. The fried mushrooms in this case are supplemented with ruddy potatoes. Freshness of the taste will add finely chopped dill and parsley, added at the end of the joint languor.

Ingredients:

• mushrooms - 400 g;
• potatoes - 750 g;
• onion - 2 pieces;
• dill and parsley - 0.5 bunch each;
• salt, pepper, oil, spices.

Preparation

1. Clean, soak, cut and boil 5-10 minutes of mushrooms.
2. Lay mushrooms in a pan heated with oil, fry until moisture evaporates and light blush.
3. In another bowl, fry potatoes until almost ready.
4. Combine potatoes with mushrooms, season, add onion and fry together 10 minutes.
5. Throw greens, mix and turn off the stove.

Soup with mushrooms - recipe

The soup of mushrooms is brewed on the second broth in order to negate the possibility of the dish's bitterness. A softer taste will turn out if you add cream to the hot at the end of the cooking. As a filling, it is allowed to use vermicelli, cereals and chopped fresh vegetables: zucchini, bell pepper, tomatoes.

Ingredients:

• mushrooms - 0,5 kg;
• potatoes - 4 pcs .;
• onions and carrots - 1 pc .;
• cream - 200 ml;
• garlic - 2 teeth;
• water or broth - 2 liters;
• vermicelli - 1 handful;
• salt, pepper, laurel, butter, greens.

Preparation

1. The mushrooms are soaked in salted water, after which they boil for 15 minutes, the water is drained.
2. Fill the mushroom sliced ​​with a portion of fresh water, add potato cubes, onions salted with onion and carrots.
3. Cook hot until soft components.
4. Throw vermicelli, sliced ​​greens and garlic, pour in cream, season the dish to taste and warm up another 5 minutes.

Caviar roe

Mushroom eggs from mushrooms are a great way to process substandard or overgrown mushrooms. If the fruits are mature, then they should be soaked for a longer time and preferably in warm water. The taste of snacks can be freshened by adding finely chopped or grated tomatoes, tomato paste, to the mixture.

Ingredients:

• mushrooms - 1 kg;
• onions and carrots - 3 pcs .;
• garlic - 2 teeth;
• oil - 130 ml;
• salt pepper.

Preparation

1. The soaked mushrooms are boiled for 40 minutes, twisted in a meat grinder.
2. Add the salted onion with carrots, salt, pepper.
3. Stew the mass under the lid for 30 minutes, stir in the garlic.
4. After 5 minutes of languor lay the eggs on the banks and after cooling they are sent to the cold.

Pie with mushrooms and potatoes

A ruddy and fragrant pie with mushrooms will be an effective addition to any feast. Prepare it can be laconically with mushrooms, frying a product with onions or by picking up such a filling with harmonious accompaniment. Combine mushroom mass with potatoes, but it can be replaced with other vegetables to choose from.

Ingredients:

• milk - 250 ml;
• flour - 500-600 g;
• egg - 1 piece;
• sugar - 50 g;
• butter - 150 g;
• fresh yeast - 25 g;
• salted mushrooms of medium size - 4-5 pcs .;
• potatoes - 2-3 pieces;
• onion - 1,5 pieces;
• dried or fresh herbs - to taste;
• salt pepper.

Preparation

1. The melted butter (100 g) is mixed with milk, yeast, sugar, salt.
2. Stir in the beaten egg, flour, make a batch of soft dough.
3. 2/3 of flour flour is distributed in a mold.
4. On top, lay boiled potatoes and chopped mugs.
5. Fry the onions with chopped mushrooms, season the mass to taste, spread over the potatoes.
6. Sprinkle the filling with greens, lubricate with soft oil, decorate the top of the pie with patterns from the remaining dough.
7. The product is baked for 20-30 minutes at 180 degrees.

Salted Milk Trays - Recipe

Further on how to prepare salted mushrooms , so that you can serve the workpiece as an independent snack, supplemented with onions or garlic or used for preparing multi-component dishes. In the latter case, the mushrooms are washed, washing off excess salt, and if necessary, soaked until the desired taste is obtained.

Ingredients:

• mushrooms - 2 kg;
• salt - 100 g;
• garlic - 2 teeth or to taste;
• leaves of horseradish and cherries.

Preparation

1. Pickling of mushrooms begins with cleaning and soaking mushrooms.
2. Fruit bodies are placed in a salt tank, pouring layers with salt, supplementing with garlic and herbs.
3. After 2 days, you can supplement the contents with a new portion of mushrooms.
4. They carry the workpiece in the cold for at least 1.5-2 months.