Honey mushrooms

Today we will talk with you about one of the most beloved by most of our compatriots mushrooms - mushrooms.

Let's take a closer look at the varieties of this plant. Each of them has its own distinctive characteristics, a special appearance, taste, and so on.

From the name it is already clear where this mushroom grows - meadows, fields, edges, country roads and so on. Harvest can be harvested from the end of May or the beginning of June. You can safely go to the training camp until September.

They have the smallest hat among mushrooms, the size of which is from 3 to 7 centimeters. At a young age, the cap is bell-shaped, and then becomes flat and has a small tubercle in the center. The color is light brown, like a dense leg. Flesh with a slightly yellowish tint.

Meadow mushroom has an excellent taste and excellent aroma, reminiscent of almonds. It is best added to soups, fried, marinated and dried. Often they can grow right at home.

A very common type of mushrooms, the edibility and existence of which even not every mushroom picker knows. You can use it for food, but only after digestion, so as not to provoke an upset stomach.

The hat is hemispherical, convex in shape. As for the color, it can be different, from slightly yellowish to light brown.

It grows mainly in deciduous and coniferous forests, loves moisture. The harvest period is from May to early October.Pay attention to the presence of a pleasant smell and ocher legs. This suggests that the mushroom is edible. There are species similar to it, but inedible. These smell like sauerkraut, and the leg is pubescent.

This mushroom appears in June and grows until October. Places of growth are similar to those in autumn. The size of the cap can be a maximum of 7 cm, while its shape is convex, in the center there is a small tubercle. After the rain becomes sticky. The color is yellow-brown with lightening in the middle. The pulp is tasty and fragrant, the leg grows in some mushrooms up to 8 cm in length, hollow and brown in color with brown rings.

Summer mushrooms are category 4 mushrooms. They can be dried, salted, pickled, added to soups. It is better not to use the legs for cooking, they are too hard.

They grow in large groups, but it is necessary to pick up the moment for their collection. The fact is that mushrooms quickly appear and disappear just as quickly.

It is found everywhere, from ordinary gardens to forest areas. Habitat - stumps, tree roots, windbreaks, living trees, drying trunks 2-3 meters from the ground.

The hat is quite large - 10-15 centimeters. In young mushrooms, it has a convex shape, then it becomes flatter, and a tubercle in the center is not uncommon. There are fibrous scales, the color is yellow-brown or gray-brown. Over time, the scales disappear. The pulp is white, has a very pleasant aroma of mushrooms.

The length of the legs, depending on the place where the mushroom grows, is 5-10 cm. To gain access to the light, the mushroom is extended and vice versa.

This mushroom belongs to the third category, suitable for pickling, frying, soups. By the way, when fried, it is not much inferior in taste to camelina or porcini mushroom.Many recommend drying them.

A distinctive feature of the species is a velvety hairy leg, pale brown in color, which is lighter on top. In autumn and winter, honey agaric is found only on trees. A cap with a diameter of 2-6 centimeters with a slippery surface. The leg grows up to 7 centimeters, but at first light, and then dark as it grows. The taste is quite mild, and the aroma is weak.

Prefers poplar, willow, but is found on other hardwood trees. Winter mushrooms grow only in autumn, they can survive even under snow cover, but only if the winter is not severe.

The legs of the winter honey agaric are harsh, therefore they are rarely used for food. Preferably added to stews and soups. It cannot boast of a special rich taste, therefore it is better to pickle or pickle the mushrooms. Its main "trick" is that it can be found at a time when not a single mushroom has been growing for a long time.

Going to collect mushrooms, it is very important to find out about the existence of false mushrooms. They are called sulphur-yellow, as well as brick-red false foam. Their distinguishing feature is the color of the powder with spores. The grey-yellow powder has a greenish tinge, and the brick-red powder is completely purple. For comparison, this substance in autumn and summer honey agaric is white and brown (brown), respectively.

Often, mushrooms that are edible and dangerous to humans grow together, in the same area. Here it is better to focus on the color. The fact is that poisonous false honeysuckles are trying to become noticeable to others, and therefore the color is saturated, pronounced, bright. But edible mushrooms do their best not to be found.

Whether you go to the forest for mushrooms or just buy mushrooms in the market, you should definitely know the main nuances of their choice:

• Safe mushrooms have a muted color, while poisonous ones are always bright;
• Scales must be present on the hats;
• Examine the pulp. A good mushroom has white flesh, while dangerous false mushrooms have yellow flesh;
• Also look at the legs. You only need those mushrooms on which the so-called cuff ring is present.

Like all mushrooms, mushrooms are a low-calorie product. For 100 grams again account for:

Having determined the chemical composition, it is possible to find out how useful the fungus is, what it can be used for and in what cases it can act as a medicine or prophylactic. In honey mushrooms, the main substances useful for humans are:

• Proteins;
• Fats;
• Carbohydrates;
• Mushroom antibiotics;
• Polysaccharides (help fight cancer);
• Copper;
• Zinc and many other components.

To begin with, we will determine not only the culinary, but also the healing potential of these mushrooms. Studying mushrooms, doctors discovered in them a rather extensive list of useful properties. Among the main ones are:

• Have a laxative effect;
• Detrimental to various kinds of bacteria;
• Strengthen the body;
• Have an antitumor effect;
• Increase immunity;
• Improve performance;
• Reduce pressure;
• Normalize metabolism;
• Beneficial effect on the thyroid gland;
• Struggling with intestinal infections, purulent skin diseases, constipation;
• Improve the work of the heart;
• Beneficial for diabetes
• Soothe, restore nerves;
• Useful in the prevention of malignant tumors;
• Eliminate stomach problems;
• Promote high-quality blood formation;
• Stimulate the normalization of blood circulation;
• Resist viruses, relieve inflammation;
• affect the improvement of memory;
• Remove bad cholesterol;
• Dissolves blood clots and so on.

The list of benefits is actually much more extensive. In many ways, scientists have not yet fully studied the properties of this fungus. But already today we can talk about mushrooms not only as a tasty, but also incredibly useful mushroom for human health.

For information on how to distinguish a false honey agaric from a real one, see the following video.

As such, there is no harm from these mushrooms. The main thing is not to abuse and choose only high-quality, edible specimens. As for contraindications, there are only two of them:

• Mushrooms should not be used for serious diseases of the intestines and stomach;
• It is not recommended to give them to children under the age of 7 years.

Honey mushrooms are magnificent mushrooms in terms of cooking. They make excellent soups, they are excellently dried, added to stews, main dishes, casseroles and so on.

Therefore, today we will share with you several recipes, discuss the features of cooking, preparing, freezing and even frying mushrooms.

It will not be superfluous to find out what is useful in a fresh honey agaric.

For a long time, these mushrooms have been used in medicine, because they have the properties of a strong and natural antibiotic. In addition, fresh mushrooms have antiviral and anti-cancer effects.

By eating it, you will receive the daily norm of copper and zinc, thereby benefiting the circulatory system.

Thiamine is an important and rare component in nature that is part of fresh honey agarics. It helps to restore the reproductive function of a person and normalize the work of the nervous system. It should be noted such useful elements as phosphorus, potassium and iodine.

We will tell you about two very popular pickling methods. The first is fast, the second involves harvesting mushrooms for the winter.

Before pickling, the mushrooms must be boiled. To do this, place them already in boiling water, and 10 minutes after boiling, be sure to drain the first water. Due to this, you will select all hazardous substances. Until ready, the mushrooms are brought to the second water. The cooking process takes 30 to 60 minutes. If they are ready, then they will almost completely settle at the bottom.

During the cooking process, remove the foam, and carefully follow this. It is generated several times.

The second broth is ideal for preparing a marinade, but it is better to refuse plain water.

Of the ingredients you will need:

• Honey mushrooms;
• 30 milliliters of vinegar (9%);
• A glass of purified water;
• 1.5 tablespoons of rock salt;
• Cloves and peppercorns - 3 things.

The cooking process is as follows:

Boil the mushrooms by placing them in boiling water. You already know the subtleties of cooking. Place them in a sterilized jar. Strain the resulting mushroom broth, add the indicated amount of salt and other spices. If desired, you can add sugar, in a similar amount with salt. When the broth boils, turn off the heat, add vinegar and pour jars with marinade. Close covers. Ready!

We note right away that the amount of vinegar is indicated in the recipe based on the preparation of 1 liter of marinade.

You will need to take:

• Honey mushrooms;
• 1.5 liters of purified water;
• 8 peas of allspice;
• 2 cloves of garlic;
• 2 leaves of laurel;
• 1 tbsp granulated sugar;
• salt and vinegar - 2 tbsp each

The cooking process is:

Boil the mushrooms according to the recipe. Take a clean saucepan, pour the resulting second broth into it, cut the garlic into slices and place all the indicated spices. Boil the resulting mixture for 10 minutes after boiling, turn off the heat and add vinegar. Wait until the marinade cools down by itself at room temperature, do not artificially cool it. If desired, add aromatic spices to give the mushrooms a richer flavor. Just put them in a saucepan when boiling the marinade, and do not put them in jars. This will allow the mushrooms not to deteriorate during long-term storage. Fill jars with mushrooms with marinade, close the lids. Ready.

If you fry mushrooms, you will get an excellent, very tasty dish. But first you need to understand the intricacies of frying.

Without cooking. Rinse the mushrooms properly, fry over low heat for 20 minutes. There is no need to cover the pan with a lid.Readiness is easy to determine by the characteristic light shooting.

With welding. You need to take salted water, boil mushrooms in it for 10 minutes, and then drain the water. After that, put the mushrooms in the pan. Cook on medium heat for 10 minutes, stirring occasionally.

Frozen. If you have frozen mushrooms, you do not need to boil them. Frying takes 15 minutes over medium heat, also without a lid, so that excess moisture can escape.

The recipe may vary. So, mushrooms are tasty when fried with potatoes, vegetables, onions. Try, experiment, but be sure to follow the basic rules for cooking time.

We bring to your attention a very tasty recipe for canned mushrooms. It is not difficult to make them, but you can enjoy their excellent taste for a very long time.

Of the ingredients you will need:

• 2 dill umbrellas;
• Cherry, currant and laurel leaves - 5 pieces each;
• 1 tbsp vinegar essence;
• 10 peas of allspice;
• Garlic - optional and your taste;
• 2 glasses of vegetable oil;
• Honey mushrooms.

These ingredients are designed to preserve 5 kilograms of mushrooms.

The cooking process is as follows:

• Peel, rinse the mushrooms, put in a large saucepan, cover with cold water and add salt to your liking;
• Put on fire, bring to a boil and boil for 20 minutes;
• Set aside 2 cups of the resulting broth, the rest can be poured;
• Add leaves, dill, pepper, garlic to the mushrooms, which before that it is desirable to cut into plates. Also add oil and pour in the reserved broth;
• Sterilize 0.5 liter jars, spread mushrooms over them and sterilize for 20 minutes;
• Close with preservation lids or with screws.

Decide in advance why you cook mushrooms. So, if you plan to fry them later, you can boil them for 20 minutes. It's enough.

If you want to eat boiled mushrooms, then this process should last 40-60 minutes. Always remove the foam, drain the first decoction and add salt.

With an insufficient degree of cooking, mushrooms cause indigestion.

You can use one of two methods for preparing salted mushrooms. It is cold and therefore hot.

Ingredients, the set of which does not depend on the cooking option, will require the following:

• 1 kg of mushrooms;
• 1 bunch of fresh dill;
• 1 onion;
• 1 garlic;
• Ground pepper;
• Lavrushka - 2 leaves;
• 2 tbsp rock salt.

• Peel, rinse the mushrooms, remove the legs if they are large mushrooms. Divide the hats into two parts. Cook small ones whole;
• Boil them by salting the water, drain the first broth;
• Peel the garlic, cut into 2 parts, onion in half rings, and finely chop the dill;
• Add these vegetables, herbs, as well as spices and parsley to boiled mushrooms, sprinkle with salt, mix;
• Set oppression on the pan and leave it in this form for 5 days;
• Transfer the finished mushrooms to the banks, store in a cold place.

• Put all the spices on the bottom of the selected container, place the mushrooms on top and add salt, evenly sprinkling mushrooms;
• Place oppression on top and keep it like that for 45 days;
• If mold appears, don't worry. It is enough just to wash the oppression occasionally;
• Place the finished mushrooms in jars. Store in a cool and dry place.

Sort the collected or purchased mushrooms. You will need young, fresh and dense mushrooms. They do not need to be washed, as they should be dry when frozen.

It is not necessary to blanch mushrooms, like many other mushrooms, before freezing. Otherwise, they are deformed during subsequent cooking, lose their shape.

It is advisable to take a large plastic pallet, spread the mushrooms in one layer. Multi-layer freezing will again lead to deformation and slow cooling. If there is not enough space in the freezer, freeze the mushrooms in stages, but in one layer. So you can freeze a large amount and place it in the same packages.

Packing also needs to be correct. Use multiple sachets. One such bag of frozen mushrooms should be enough for you to cook one dish. That is, defrost all the mushrooms in order to take half from there, and the second half should not be frozen again. From repeated freezing, the mushrooms will deteriorate and will be unsuitable for further use.

To learn about the benefits and harms of mushrooms, watch the video.

If you plan to dry mushrooms, you do not need to wash them. Just dry clean thoroughly.

The mushroom got its name because of the places where it grows - on stumps.

The most popular and delicious types are summer and autumn.Moreover, the summer one grows on old and fallen trees, but the autumn one loves a living tree, which it itself gradually destroys.

Going to collect mushrooms, take only a basket with you. You can't put them in a bag. They get wet, turn into something unsightly.

Industrial cultivation has been established only with autumn and winter mushrooms.

Mushrooms should be processed immediately after harvest.

Mushrooms can be stored in the freezer for a year.

The legs of mushrooms contain a large amount of fiber, and therefore do not rush to throw them away.

Young and small mushrooms are ideal for salting.

Don't worry if the mushrooms become lighter in color during the salting process. For honeysuckle, this is a natural process.