Dishes from morels for the winter. How to dry morels naturally

With the arrival of warm spring days in the forest, on the site of conflagrations and sunny edges, wrinkled caps of some strange mushrooms make their way through the earth. They can repel with their unsightly appearance. In fact, these mushrooms are quite edible and in some countries are even expensive delicacy. Experienced mushroom pickers love these first spring mushrooms and store pickled morels for the winter. These mushrooms, despite their appearance, have a very pleasant taste, but need some processing before preservation.

Among many people who are not particularly interested in mushrooms and their preparation, there is an opinion that pickling morels and their subsequent consumption is associated with risk food poisoning. Why is it not so?

In fact, if we are talking about whether it is possible to pickle morels, then here we need to take into account some features of this unpleasant-looking mushroom. Morel can often be confused with the fungus Stitch, which is deadly poisonous when raw. Its toxins are not destroyed by heat treatment, causing severe poisoning with a fatal outcome. Its main difference can be called a thick leg and an uneven hat, which looks like a core walnut. While the morel's cap often looks round or ovoid. In rare cases, it looks like a cone.

Such a miracle as a line, an unlucky mushroom picker can put in a basket along with morels, mistakenly taking poisonous mushroom for edible. However, morel caps also contain toxins. Fortunately, their number is much less than in the lines, but it’s still worth playing it safe and subjecting them to thorough heat treatment before preparing pickled morels.

However, mycological scientists, determining the value of this fungus for industrial harvesting, in some regions were able to collect specimens that do not contain any toxins at all. Thus, it was concluded that morels are edible but require heat treatment In most cases.

Pickling methods

The first recipe for pickling morels can easily be called a classic. It does not contain any exquisite spices, and it is familiar to almost every housewife if she is engaged in salting and homemade preparations. To prepare preservation from these mushrooms, you will need to take:

• 1 kg of the main product;
• 1 tsp table salt;
• a small handful of black peppercorns;
• a few cloves of garlic;
• dill umbrella;
• bay leaf;
• 3 art. l. vinegar 6%.

Now, before pickling morels for the winter, they must be soaked for several hours in cold water and carefully clean the folds from spruce needles and blades of grass. In addition, they need to be soaked for the reason that all sorts of spiders like to settle in the folds of hats, which in the spring want to find food for themselves, settling in these mushrooms. Now, after the expulsion of living creatures, consider how to pickle morels:

1. Pour the product cold water and put the pan on moderate heat, boil, then, after boiling for 10 minutes, drain the water.
2. Rinse mushrooms in running water and again put on the stove, bring to a boil and cook for 20 minutes in lightly salted water, regularly removing the foam.
3. To prepare the marinade, pour 3 cups of water into a saucepan, add spices, boil this mixture for about half an hour, cool and add vinegar.
4. Use a sieve to remove the mushrooms from the pot and drain off any water they have absorbed during cooking.
5. To get rid of the water in the hats, the mushrooms can be squeezed out a little.
6. Now you can add to ready mix garlic, pepper and lavrushka.
7. Arrange the cooled mushrooms in sterilized jars, fill to the brim with marinade and roll up the lids.

You need to store the workpiece in any cool place, for example, in a cellar or refrigerator. Morels can be served fried potatoes decorating a dish with mushrooms green onion and parsley.

Chinese Pickled Mushroom Recipe

This recipe for pickled morels can be called exotic. Not everyone dares to do something like this. culinary experiment, if interested, in a special way. Here are the ingredients:

• 1 kg of mushrooms;
• 250 ml of water;
• 2 tbsp. l. rice vinegar;
• 2 tbsp. l. soy sauce;
• 2 tsp Sahara;
• 2 tsp salt;
• 1 PC. bay leaf.

Now that all the ingredients are collected, you can start cooking:

1. We clean the mushrooms, cut their legs and soak them in cold water to drive out all the bugs from the folds in the mushroom caps.
2. We cook the morels twice, bringing to a boil and draining the water so that the toxins that could accumulate in them are destroyed, and the product becomes absolutely safe for consumption and harvesting.
3. We take out the mushrooms from boiling water, put them in a colander, let the water drain and cool the workpiece.
4. To prepare the marinade, you need to take 250 ml plain water, mix with spices, sugar, vinegar and sauce, bring the whole mixture to a boil.
5. When the marinade is ready, we lay out the cooled mushrooms in sterilized jars, pour in the marinade, close with plastic lids.

The easiest marinating recipe with added sugar

This recipe is quite popular among lovers. mushroom dishes and does not require much time. You can easily harvest mushrooms right away when you return from the forest, without postponing this matter for later. This way quick preservation is very popular, because even a novice home cook can cook such a blank correctly.

To pickle morels with sugar, you need the following ingredients:

• 1 kg morels;
• 100 ml of pure water;
• 50 ml table vinegar (6%);
• 1 st. l. table salt;
• 1 tsp Sahara;
• pepper, horseradish, cloves, garlic - to taste.

How to cook:

1. Soak the product in water for a couple of hours and clean it from insects, adhering dirt and grass.
2. To speed up the cooking process, cut the workpiece into small pieces.
3. Boil the morels for 20 minutes, draining the broth so that all toxins leave the fruiting bodies of the mushrooms.
4. Now you need to boil the mushrooms again for 10 minutes in salted water.
5. Remove the pan from the heat, remove the morels with a colander and let them cool slightly.
6. Mix water and vinegar, bring the mixture to a boil.
7. Add the mushrooms you prepared in advance to the boiling mixture.
8. Boil morels over low heat, stirring occasionally and removing the resulting foam.
9. When the mixture with mushrooms boils, cooking should continue until the mushrooms go to the bottom of the pan.
10. Wait until the water becomes clear and the foam disappears.
11. A few minutes before the end of cooking, add to your taste traditional spices for blanks, such as dried dill, horseradish, peppercorns and a couple of cloves of garlic.
12. Now the whole mixture can be mixed, removed from heat and poured into sterile jars, rolled up with plastic lids.

Wrap all jars in towels or a blanket, and then leave the workpiece to cool at room temperature. Now that the jars have cooled down, you can put the pickled morels in the cellar or any other dark and cool place. Please note that experts do not recommend using any homemade metal covers.

As soon as the sun begins to warm the earth in a hot spring way, you can take out a basket and go to the nearest park for a “silent hunt”.

In addition to the fact that you will take a walk to the glory, you will also collect a noble “forest harvest”, but if you don’t know what to do with it, then we will tell you how to cook mushrooms (morels). Of course, you will have to tinker with wild gifts of nature more than with store-bought ones, because they first need to be boiled for a long time, and then stewed / fried, but they are incredibly tasty!

Morels and lines: how not to confuse

In all serious mushroom picker guides, you can find a photograph of mushrooms with a cone-shaped wavy hat on a strong whitish leg - these are morels. They, although infrequently, can still be found in park areas and forests, and, in particular, in places of recent conflagrations.

Although they look quite exotic, they are edible mushrooms. Of course, they cannot be eaten raw, but after special processing they can be safely put on your plate.

True, there are mushrooms that skillfully disguise themselves as their edible "brothers" - lines. But it is quite easy to distinguish them by a rounded wrinkled hat, which in morels has the shape of a strict cone.

Having figured out which mushrooms to put in a basket during a forest walk, and which ones to leave, where they found it, let's move on to the recipes for preparing a spring delicacy.

Forest morel mushrooms: step by step cooking in a pan

Ingredients

• Young morels - up to 0.5 kg + -
• - 2 tbsp. + -
• - 2 tbsp. + -
• - 1/3 tsp + -
• - 1 pinch + -

How to make delicious roasted morels: a classic recipe

May morels are the most delicious - they are no longer as watery as April ones, but very tender and fragrant. For starters, we suggest just frying them.

1. The gifts of nature that have just been brought from the forest must first be thoroughly washed to remove sand. To do this, put the morels in a deep container, fill them completely with cold water. clean water and leave it like that for half an hour. Then you will need to rinse the mushrooms, and those that are larger, cut in half.
2. We put the mushroom slices in a saucepan, fill it with fresh water and put it on the fire, not forgetting to salt them before that.
3. Cook, removing the foam, for about 15 minutes.
4. Next, the water will need to be drained, and boiled mushrooms get wet gently paper towel and leave on a wide plate to cool.
5. While the oil is melting and warming up in the pan, you need to roll the morels in flour - you can do it all at once.
6. Then it remains only to fry them, until “golden”, pre-flavored with pepper.

As soon as morel appears appetizing golden brown, they can be laid out on plates and sent to dinner table, crushed with chopped fresh dill.

Morel mushrooms in sour cream: an original cooking method

Ingredients

• Mushrooms - 500 g;
• Onion - 1 pc.;
• Fatty sour cream - 2 tablespoons;
• Vegetable oil - 1 tbsp;
• Garlic - 2 small cloves;
• Salt - ½ tsp;
• Pepper - to taste.

How to cook delicious morel mushrooms

• Before stewing morels in sour cream, just like in the first case, they must be filled with water, washed and boiled in water with salt. Cooking time - 30 minutes. At the same time, do not forget to remove the foam.
• While the washed boiled mushrooms dry, cut the onion into half rings and sauté it in heated oil.
• Then add the mushrooms to the onion fry, fill them with a couple of tablespoons of water and season with pepper.
• We recommend to simmer on a fire of low intensity, under the lid, for about half an hour.
• A few minutes before the end of cooking, add peeled garlic cloves and sour cream crushed under a press to the mushrooms, mix everything.

It is better to serve onion-mushroom fried in sour cream in a warm form - this is how it rich taste will open up to the maximum.

Homemade Morel Sauce for Italian Long Noodles

And this dish may well claim the title holiday treats. Something similar can be found on the menu of Italian restaurants.

And why not cook it with your own hands, if you are lucky enough to find a large morel family in the forest?

Ingredients

• Morel mushrooms - 200 g;
• Small onion - 1 pc.;
• Olive oil - 6 tablespoons;
• Fatty cream - 1 tbsp.;
• White wine (any) - 4-5 tablespoons;
• Tomato sauce - 2 tablespoons;
• Soy sauce - 3 tablespoons;
• Ground paprika - ¼ tsp;
• Salt - 0.5 tsp

How to make a delicious sauce from morel mushrooms with your own hands

Wash, soak and cook the mushrooms as usual. Cut the onion into rings and fry until soft on olive oil. Then, there, add small mushroom slices. We fry everything on a fire of medium intensity without a lid.

Serve ready sauce need warm, along with boiled Italian noodles by placing it on top. You can sprinkle the finished treat with a pinch of Italian spices - it will turn out very fragrant and appetizing!

In the spring, your diet should be replenished not only with fresh herbs and the first home-grown vegetables. Help diversify it. Forest mushrooms morels that we now know how to cook deliciously. Dishes from these gifts of the forest are fragrant and very elegant, just like themselves.

These mushrooms grow mainly in temperate forests and appear immediately after the snow melts. They got their name thanks to appearance(a porous shriveled hat, covered with deep wrinkles, looks rather unsightly). Over time, the concentration of toxic substances in the morel increases, so only young fresh (or dried) mushrooms are used for food. Depending on the shape of the hats, there are several types of morels. However, from a gastronomic point of view, they are all the same. In some countries, these mushrooms are cultivated, in others, on the contrary, they are considered inedible.

Before you cook morels for the first time, you need to carefully study several recipes so that the dish does not turn out to be poisonous. Despite the fact that these low-calorie and very delicate mushrooms are quite often eaten, cases of poisoning by them are also not uncommon.

How to cook morel mushrooms

There are many recipes in which this ingredient is present. Moreover, mushrooms are used both as the main component and as an addition (to spice up a meat dish, for example). Before you cook morels, you need to boil them in salt water for 15-20 minutes, in this case most of toxic substances will come out of them. Sometimes they are used dried. In this case, the mushrooms are soaked for several hours in salt water.

Morels in white wine

It's simple, but it's quite possible to save for a special evening. And in order not to spoil it, before cooking morels, you need to sort them out well, rinse and boil them. For a pound of mushrooms, take 100 ml of white wine (it must certainly be good), 2 egg yolks, 30 grams of butter, salt and ground pepper taste.

Sliced ​​\u200b\u200bmushrooms are sent to a dry heated frying pan and fry them, stirring, until the liquid has completely evaporated. After the pan becomes dry again, its contents are salted and peppered, half the oil is added and wine is poured. The mushrooms are stewed for about 10 minutes, after which the remaining oil, beaten yolks are sent to them, mixed and removed from the heat. The dish can be served with potato side dish or use as a meat sauce, omelet dressing, or pancake topping.

How to cook morels in sour cream

This is a fairly simple recipe, but the dish turns out tender and very tasty. Half a kilo fresh mushrooms take a glass of sour cream, a little flour and salt, hard cheese taste, vegetable oil and greens (dill or parsley). Pre-washed and cleaned morels are boiled in salt water for 15 minutes. Then they are thoroughly washed under the tap and left to drain. Then they are cut into several parts, salted and fried in oil, sprinkled with flour at the end. Sour cream is added to the pan, stewed for several minutes, sprinkled with cheese and herbs and removed from heat. Mushrooms are served with any side dish, for example, with mashed potatoes or pasta.

Morel pilaf

Among other dishes that are prepared from morels, there is even a recipe. For half a kilo of mushrooms, they take a glass of rice, 60 grams of lamb fat, salt, spices for pilaf, 2 carrots, 1/3 pack of butter. Before you cook morels according to this recipe, they should be sorted out, cut off the legs, large ones can be divided into 2-3 parts. Then they are boiled in salt water for 5 minutes and thrown into a colander.

On butter chopped lard is fried (then it is taken out), mushrooms are fried on the resulting fat, then carrots cut into strips are sent there, salted, spices are poured, washed rice is spread and poured hot water(it should be 2 cm higher than rice). Stew pilaf, without stirring, over low heat until tender.

You can eat fresh morels only in spring, sometimes at the beginning of summer. Not just because these mushrooms are called spring. The first gifts of the forest with an elongated cellular cap can be found near stumps in the forest or under apple trees as early as April. However experienced mushroom pickers give them a little brew and acquire their legendary spicy taste. That is why they are collected, as a rule, in May. Lonely handsome men can be found as early as June, but this is extremely rare. It is not necessary to give up these mushrooms at any other time of the year, but first you need to figure out how to salt morels.

IN canned this product deserves special attention. The right marinade will allow it to be saturated with savory shades of taste. Salted morels can be used as self-dish, but they can be an interesting addition to salads, main courses and soups with no less success. Marinated, different non-standard flavor combination and are suitable only for real gourmets. Many people prefer fried morels.

Morels are called conditionally edible mushrooms due to the content of poisonous gelvellic acid. In fact, getting rid of it is very simple if you pre-soak the product and then boil it properly. Is it possible to salt morels? Of course yes. However, preliminary heat treatment in this case is required.

To properly salt morels, you need to follow the technology of their preparation. There are quite a few interesting recipes about this theme. We have selected for you the top three good options preparation of preservation from morels:

Hot salting method

Ingredients:

• fresh morels - 1 kg .;
• salt - 0.05 kg;
• carnation;
• peppercorns;
• dry dill;
• a few blackcurrant leaves.

Cooking process:

Cold pickling method

Ingredients:

• fresh morels - 10 kg;
• Bay leaf;
• Oak bark;
• spices;
• cherry branches;
• carnation;
• allspice;
• horseradish;
• salt - 0.5 kg.

Cooking process:

1. Salting morels in their raw form is impossible, since they can simply be poisoned. That is why such mushrooms, under any circumstances, are first thoroughly washed, then soaked, go through several stages of boiling and rinsed again. More detailed description pre-training morels for salting you can read in the first recipe.
2. When the mushrooms are ready further preparation, you need to take a deep bowl for salting and put some spices and spices on its bottom. A saucepan or barrel must be prepared in advance by boiling and drying thoroughly. Lay a layer of mushrooms about 5 centimeters thick on top of the herbs and season generously with salt. There can be as many such layers as needed to fill a barrel or pan. Then you will need to cover the salted morels with a lid, and put a weight on top. Mushrooms will be ready in a few months.

This recipe is very rarely used for morels, as cold way pickling is more suitable for porcini mushrooms, mushrooms, mushrooms and volnushki.

Boiled salted morels

Ingredients:

• morels - 1 kg;
• citric acid or Apple vinegar- 1 gram or 1 tablespoon per liter of water;
• salt - 2 grams per liter of water.

Cooking process:

1. You already know that the preliminary preparation of morels must be approached very seriously. Free fresh mushrooms from large debris, wash, soak for an hour, and then boil twice for 7 and 20 minutes from the moment of boiling, respectively. Decoction must be poured into the sink.
2. Ready mushrooms need to be given a little time to dry in a colander. Then do in separate saucepan boiling saline solution from water, salt and citric acid or vinegar. Pour morels into it and boil for another 10 minutes.
3. In a separate vessel, prepare a 2% saline solution with the addition of a small amount vinegar or citric acid. Mushrooms should be laid out in sterilized jars while they are still hot, pour over the solution and immediately tighten the lids. Fragrant mushrooms will soon become light and refined taste. This recipe for salting morels is suitable for almost all forest mushrooms.

How to store canned morels?

A cool, ventilated area is ideal for storing mushrooms. The air temperature should not fall below 0 degrees. Ideal - 5-6 degrees. If the mushrooms freeze, they will crumble and become tasteless. If the temperature is too high, the product may simply turn sour.

Before serving, it is better to rinse salted morels with cold water, sprinkle with lemon or lime juice, and then add chopped fresh onion and a couple of spoons sunflower oil. Bon appetit!

Finally, the beautiful spring has come and you can safely open a new forest season. The first gifts of the forest are already beginning to appear, with which we can diversify our daily meals and snacks.

This forest product contains a lot of biologically active agents: vitamins (A, PP, C, B1, B2, D) and minerals- calcium, ash, phosphorus (especially), potassium. special medicinal properties morels are provided with the presence in their structure of the polysaccharide FD4 and its derivatives, which can literally restore vision!

How can we use these not very beautiful, but very useful for human body, mushrooms?

• Archaeologists found a scroll called "Mushroom", which contained recipes for preparing mushrooms, for which diseases and how they should be used as a medicine. It was about morels, which were used by healers to treat eye diseases for more than one century. These gifts of the forest do an excellent job with age-related farsightedness, cataracts and myopia.

But really, for a person of that time it was an important problem! At that time, glasses had not yet been invented, and vision was necessary for survival. For example, in ancient times the abbots monasteries regularly took tinctures on morels and strongly recommended that monks and novices do this.

Like everything that healed in ancient times, in our time, morels also ended up on the “laboratory table”. It turned out that ancient knowledge was confirmed, and this type of mushroom really has healing properties! They found a group of substances that strengthen not only the eye muscles, but also directly affect the lens of the eye, which prevents it from becoming cloudy.

In our time, preparations based on bioactive components found in morels have already been created. They have already been tested in ophthalmological clinics and it is already possible to draw conclusions: in 60% of patients, vision improved by 20-30%, and the risk of cataracts decreased to 20%.

1. Morel cap tincture is used for rubbing against joint diseases and rheumatism.
2. A decoction of these mushrooms is considered an excellent tonic and healing agent. The decoction has a beneficial effect on the functioning of organs gastrointestinal tract and increases appetite in humans.

How to prepare a decoction of morel mushrooms? One tablespoon of dry or fresh mushrooms should be poured with a glass of water and boiled for half an hour. Then let the broth brew for four hours, and then just filter it. Ready broth must be taken 4 times a day (ten minutes before meals, 50 ml).

Features of processing technology

Morels - mushrooms, the preparation of which is provided by a special technology, they also need pretreatment. They should be not only healthy and tasty, but also safe! It should be noted that these mushrooms cannot be used for cooking raw or fried - without a long heat treatment. Also, morels usually have a lot of sand, insects often hide in them, and therefore they need to be able to properly clean and prepare for use.

Primary processing

The first thing you need to do is to carefully remove your catch from the basket and put them one by one in a large dish in which you will then boil them. Put the mushroom individuals should be legs up, and pour cold water. Water will help them get rid of sand and insects that have got inside. Salt the morels that have stood in the water for a while and put on fire.

As a rule, all mushrooms need to be boiled twice, but this applies especially to morels! The first time you need to boil them for five to ten minutes after boiling water. Then drain hot water and rinse the mushrooms with cold water. At this stage, you get rid of the sand as much as possible. After that, you need to start the most important work - the bulkhead of mushrooms, which, after boiling, no longer crumble.

Sorting and second boiling

At this stage, the crop must be carefully examined and all debris in the form of leaves, insects, needles and knots removed. It is better not to use the legs for food, separate them to be thrown away later. Before re-boiling, each mushroom must be washed in clean warm or cold water, thereby you will finally get rid of the remaining sand. Carefully peeled mushrooms should be salted and boiled a second time (boil them for 15-20 minutes after boiling water).

Strain the boiled mushrooms through a colander and rinse them with cold water several times to finally wash all the sand. After that, the product is ready for further cooking. You can cook soup, fry them, add them to a salad, stuff something with them or make mushroom sauce.

How to cook morel mushrooms

Now let's seehow to cook morel mushroomsso that your dish will be remembered in conversations for more than one year! To prepare this dish we need:

• Beef fillet (you can use chicken fillet) - 250 grams
• Morel mushrooms - up to 10 pieces
• Onion - 1 head
• Carrot
• Potato - 3-4 tubers
• Butter
• 2 eggs and separately 3 yolks
• Cream - 3 tablespoons
• Salt pepper, nutmeg(and other spices) - to your taste

Let's start cooking:

1. Pour the already prepared mushrooms with hot water and put them to cook under the lid, be sure to add salt.
2. While cooking mushrooms, peel and cut the potatoes, add it to the broth.
3. Cut carrots and onions into strips or any convenient pieces and fry. After a good frying, add the contents of the pan to the broth.
4. We process the fillet with a meat grinder (into a separate bowl) and add finely chopped onion, salt, pepper (you can also add other spices to your taste) and mix thoroughly.
5. We form meatballs from minced meat and lower them into a pan with broth.
6. Cook for 10 minutes. Turn off the stove and let the soup brew for 15-20 minutes.
7. Sprinkle with herbs when serving.

Morel mushrooms, the method of preparation of which we will now consider, with this technology retain their aroma and beneficial features, only enriched with the taste of vegetables.

For the dish we need:

• Fresh morels - 250 grams
• Cauliflower (you can also use white or Beijing) - 250 grams
• Carrot - 250 grams
• Radishes (can be white) - 250 grams
• Butter (or margarine) - 1.5 tbsp. spoons
• Water (you can use broth) - 200 ml
• Dill - to taste
• chives - for sprinkling
• Salt, pepper, spices - to taste
• Flour - 1 tbsp. spoon

Consider step by step cooking dishes:

1. After preliminary preparation of the mushrooms (boil them twice, rinse thoroughly and sort through), finely chop them.
2. We clean all vegetables. Cut neatly into small pieces(or medium - as you like).
3. We put the water (or broth) in a saucepan to heat up.
4. After boiling, add salt and throw chopped vegetables there.
5. In the middle of cooking, add mushrooms to the broth and cook them with vegetables for 10-15 minutes.
6. Mix flour with hot oil until smooth, combine with the contents of the pan and put salt, sugar, pepper and spices. Bring to a boil and turn off.
7. Put in a deep dish and sprinkle with onions and herbs.

Stewed morels with vegetables will go well with boiled potatoes, rice or fried meat instead of garnish.

To prepare the sauce for big family or for a company of 6 people we need:

• Morels - 450 grams
• Shallot - half
• Veal broth (you can use any other) - 450 ml
• Creamy meat - 3 tbsp. spoons
• Balsamic vinegar - to taste
• Red dry wine(or any according to your taste) - 350 ml
• Salt, pepper, sugar, spices - to taste

Cooking method:

1. Boil 50-70 ml of water in a small container, add sugar and stir a little. Continue stirring until you get caramel!
2. Carefully remove the pan from the stove, add vinegar there and return the container to the stove. Bring to a boil again and, stirring, dissolve the caramel (this will take us about 3 minutes).
3. Heat the oil in a deep saucepan. Fry the morels in it (about 5 minutes). Almost all mushroom juices should evaporate. We put them in another container.
4. In oil from under the frying of the mushrooms, fry until golden color shallot. Add wine and reduce by half. Pour in the broth and let the ingredients combine for a few minutes. Remove the dishes from the stove and mix its contents with caramel.
5. Add salt and pepper to the sauce. We put morels in there and stir. You can also add there lemon juice or vinegar to adjust the taste. Bring the whole mixture to a boil and pour into a gravy boat.

This appetizing sauce perfect for meat dishes.

Dear friends, I hope that now you have no questions left about how to cook morel mushrooms so that everyone at the table praises your skills and the next trip to the forest turns into a real hunt for health!