Honey mushrooms for winter

Preparatory procedures

When preparing mushrooms, the most important issue is preparing the products. Do not neglect this stage, so that later you do not have health problems.

Preparation for cooking consists of the following procedures:

• honeycomb should be sorted, remove all suspicious specimens - rotten, wormy, withered, with spots and so on;
• to separate small mushrooms from large ones;
• cut off the bottom of the mushroom foot, on which dirt accumulates;
• small mushrooms leave whole, in large specimens separate the legs from the bonnet, cut into pieces of the same size, the legs should be crushed with straws;
• pour agar with water with the addition of a pinch of salt and citric acid;
• leave for a while, then pour the water and transfer the honey agaric to the pan;
• put on fire, boil for 6-7 minutes and pour the first water;
• pour fresh water and cook mushrooms until they settle on the bottom, 20-25 minutes, constantly removing the foam;
• water pour and only now you can start harvesting for winter for the selected recipe.

Methods of preparation

The main methods of harvesting for winter are as follows:

• salting;
• marinating;
• drying;
• freezing;Baking mushroom roe.

Each method is good in its own way. From dried mushrooms to excellent soups and main dishes, pickled honey agaric is an ideal snack, frozen mushrooms can be used to make any mushroom dishes. Each method has its own special features in cooking.

Salting

Salted mushrooms successfully stand all winter. This delicious appetizer is prepared in two main ways:

1. Cold - mushrooms are salted in fresh, unprocessed form, previously soaked in water for a couple of days. Such mushrooms can be tried in a week.
2. Hot - before pickling honey mushrooms are boiled in boiling water. Tasting mushrooms, cooked in fresh form, can be done only after 45-60 days.

For these two methods, there are general rules:

• salt can only be used for coarse grinding, by no means iodized;
• glass jars, in which salty honey agarics will be stored, must be sterilized;
• so that mushrooms do not darken, they can not be cooked in metal dishes;
• , to add a spicy note to the pickle, add spices and herbs such as garlic, horseradish, dill, mustard, coriander, peppercorns and cloves to the jar with the billet.

For salting 1 kilogram of alcohol it is necessary to take 50 grams of rock salt, other spices are taken to taste. Consecutive actions for cold salting are as follows:

1. honey agarics are poured with cold water and stand for 2-3 days, changing water daily;
2. in a suitable container( jar, pan, wooden tub, etc.) spread mushrooms in layers, each layer pouring salt and spices;
3. thus fill the entire container, a clean cloth or a multi-layered gauze is placed on top and a load is placed;
4. put in a cool place for 45-60 days.

When hot mode of action is similar, only the mushrooms are pre-boiled in water with a pinch of salt for half an hour, necessarily removing the foam.

Marinating

Pickled honey agarics are very delicious, juicy and spicy. Especially beautiful look in small jars of honey agarics, which well retain their shape and elastic structure. All this makes marinated mushrooms one of the most popular mushroom snacks.

When marinating, vinegar, vegetable oil, salt, sometimes sugar is used as a preservative, in some cases vinegar can be replaced with citric acid. From spices to marinade, garlic, laurushka, pepper and cloves are most often added. Recipe:

• 1,5 kg;
• 1.5 liters of water;
• a tablespoon of vinegar;
• on 2 tablespoons of rock salt of coarse grinding and granulated sugar;
• spices on request.

Preparation:

1. Prepared boiled mushrooms within half an hour, pour out the broth, mushrooms folded on a sieve.
2. In a separate bowl, make a marinade, adding all the spices to the water and boiling for 3 minutes.
3. When the salt and sugar are completely dissolved, add honey agaric to the pan and cook for 15 minutes, then pour the vinegar and remove from the plate.
4. Transfer the mushrooms with the marinade to the jar and seal.

To keep mushrooms better, before blockage, the top of the can be poured with boiled vegetable oil.

Freezing

Honey mushrooms are frozen either in raw or thermally processed form, pre-fried or boiled. It is very convenient, it is enough to get mushrooms from the freezer, warm in a frying pan and the dish is ready.

To freeze raw honey agarics, they need to be sorted, soaked, rinsed and dried, the mushrooms must be absolutely dry. Then put it in one layer on a baking tray or a tray and send it to the freezer. Frozen honey agarics should be transferred to special portion packets or food containers.

To freeze the boiled mushrooms, it is enough to boil them for 10 minutes, drain the water, boil in fresh water for 15-20 minutes, cool it, put it in a container for storage and put it in the freezer.

Recipe: freezing fried fried with onions. You will need:

• 1.2 kg;
• 2 bulbs;
• roasting oil( vegetable);
• spices.

Preparation:

1. Huge tumbleweed, large pieces cut into parts.
2. Chop onion and fry in a pan with honey agarics for 20 minutes, until all the liquid has evaporated.
3. Throw mushrooms in a colander to allow water and oil to glass.
4. Cool mushrooms in a bag and put into a freezer.

Dried honey agarics

Economical and convenient way, without using additional ingredients and spices, allows to preserve the natural aroma and taste of alcohol, as well as all the benefits of fresh mushrooms. Dried honey can be dried on a string, in an oven, with the help of a microwave and a special dryer. It is important to know that the dried mushrooms will lose most of their weight, in order to get 1 kg of dried fruit it will take about 7 kg of fresh mushrooms.

Basic rules:

1. Dry mainly mushroom caps, so the legs are cut off, leaving about 2 cm, they can be used for cooking other dishes, for example, mushroom roe. The fine mushrooms are dried entirely.
2. For the drying process not to be delayed for too long, honey agar until drying, do not wash, but wipe with a damp cloth, and do not need to soak them.

Drying on a thread

Drying on a string requires warm, sunny weather, otherwise it will not be possible to dry the mushrooms. They string on a strong thread or fishing line at some distance from each other, suspended on a balcony or outside the window, covered with gauze. Usually it takes about a week to dry the mushrooms.

Drying in oven

1. Prepared mushrooms spread on a grate or baking tray and sent to the oven for 2.5-3 hours. Set the temperature to 45 degrees.
2. When the surface of the mushrooms is dried and the hats cease to be sticky, increase the temperature to 70 degrees and cook with the door ajar, constantly monitoring the condition of the mushrooms and periodically turning them over.
3. Depending on the number of fungi on the grate and their size, the process takes 7 to 11 hours.

Dried honey agaric must not crumble.

In the microwave

This method is convenient if you need to dry a small amount of frit.

1. Prepared mushrooms spread on a wide plate for microwave and put for 20 minutes at a power of 180 watts.
2. Drain off the released water and again place the mushrooms for 20 minutes at the same capacity.
3. Repeat the cycle until the mushrooms are completely dried, become flexible and brittle, but will not crumble.

It is not difficult to procure honey agarics for the winter, there are recipes for every taste. Bon Appetit!