How to cook mushrooms of different types. How to cook mushrooms: tips and recipe

Wash the mushrooms, boil in salted water, drain the water, put the mushrooms in a frying pan and fry over medium heat, stirring occasionally. Wash mushrooms thoroughly without cooking and fry without a lid. A sign of readiness of mushrooms is light shooting.
Frozen mushrooms fry.

How much to fry fresh mushrooms

Before frying, it is recommended to boil fresh mushrooms in 2 waters for 15 minutes each, then fry in oil (vegetable or butter) until golden brown. Rinse thoroughly without cooking and simmer, salting well, for 30 minutes until the liquid evaporates.

How much to fry frozen mushrooms

Frozen mushrooms, without defrosting, put on a frying pan heated and poured with oil. In time, fry frozen mushrooms for 15 minutes over medium heat without a lid. Wash, boil and defrost frozen mushrooms before frying should not be.

How much to fry boiled mushrooms

Sort fresh mushrooms, clean and wash, put in a pot of boiling salted water, and cook for 15 minutes. Then drain the water, pour in fresh water and cook for another 10 minutes. After cooking, put the mushrooms in a colander and wait until the water drains. While the water is draining, heat the pan over medium heat, pour in the oil and put the mushrooms. Fry the boiled mushrooms for 10 minutes over medium heat until the liquid has evaporated and the mushrooms are golden brown.

How to fry frozen mushrooms with potatoes

Products for frying mushrooms with potatoes
Potato - half a kilo
Honey mushrooms - half a kilo
Onion - 1 head
Sour cream - 1 tablespoon per serving
Salt and pepper - to taste
Vegetable oil - 1 tablespoon

How to fry frozen mushrooms with potatoes
Peel and finely chop the onion. Heat a frying pan, pour vegetable oil, put the onion and fry over medium heat without a lid for 5 minutes, stirring occasionally. Then add mushrooms to the onion - frozen - and fry for 5 minutes. Then add peeled and chopped potatoes. Salt, pepper and mix potatoes with mushrooms. Fry potatoes with mushrooms with constant stirring for 15-20 minutes, until the potatoes are soft. Serve fried mushrooms and potatoes with sour cream.

Honey mushrooms when frying like butter
In fasting, you can fry boiled pasta, frozen vegetables, boiled potatoes, stew soy meat on frozen mushrooms. That is, put the frozen mushrooms in a frying pan, cover with a lid and put on a quiet fire. When mushrooms are fried, add to them the products that need to be fried.

How to fry fresh mushrooms with potatoes

Roasting Products
Fresh mushrooms - half a kilo
Potato - half a kilo
Onion - 1 head
Salo or bacon - 50 grams (or, you can replace with vegetable oil - 4 tablespoons)
Salt and ground black pepper - to taste
Parsley - half a bunch

How to fry mushrooms with potatoes
Peel the mushrooms, cut off the long parts of the legs of the mushrooms; leave a couple of centimeters at the hats. Hats, if large - cut into pieces. Pour water into the pan, add salt, put on fire and after boiling add mushrooms. Boil mushrooms for 10 minutes, then put in a colander and let the water drain.
Peel the onion and chop finely. Heat up the frying pan, add the lard cut into strips (or pour in the oil), put the onion and fry it for 5 minutes over medium heat without a lid.
Add mushrooms, fry for 10 minutes, stirring. Your mushrooms with potatoes are ready!
Wash parsley, dry and chop. Serve potatoes with mushrooms sprinkled with parsley.

How to fry fresh mushrooms for the winter

1. Clear mushrooms from dirt, leaves and earth.
2. Cut large hats of mushrooms into 4-5 parts.
3. Boil water in a saucepan, salt (for 1 kilogram of mushrooms - a tablespoon of salt), put the mushrooms, cook for 15 minutes, then drain the water.
4. Rinse the mushrooms, let the water drain.
5. Peel and cut the onion (for 1 kilogram of mushrooms - 1 medium onion head).
6. Put the pan on medium heat.
7. Pour in sunflower oil, about 3 tablespoons.
8. Put the onion, fry for 10 minutes, stirring occasionally.
9. Put mushrooms, fry for 30 minutes under the lid and 20 minutes without a lid.
10. Salt the mushrooms.
11. Put the mushrooms from the pan on the banks.
12. Pour honey mushrooms with hot oil left over from frying.
13. Close jars with mushrooms, store in the refrigerator for up to 6 months.

Autumn generously shares with us not only a rich variety of ripe vegetables and fruits, but also mushrooms beloved by most of us. And with the advent of September, our minds, baskets and tables are rightfully occupied by the most popular and plentiful autumn mushrooms - mushrooms. It is autumn mushrooms that are called real mushrooms, and they got their name for a reason. Unlike summer and winter mushrooms, belonging to the fourth category, real honey agaric belongs to the first or second category of mushrooms, because in terms of their nutritional qualities and calorie content, autumn mushrooms are not inferior to either boletus or aspen mushrooms. And according to many mushroom lovers, their taste even surpasses them. Let's be honest, we are all big hunters to eat fried or salted mushrooms. Well, the editors of "Culinary Eden", according to the established tradition, invite you today to figure it out together and remember how to cook mushrooms.

Honey mushrooms have been known since ancient times. Both two and three centuries ago, our ancestors were happy to collect and cook a wide variety of dishes from these autumn mushrooms. We are not far behind them either. Indeed, what an incomparable pleasure it is to walk through the autumn forest on a nice sunny day, and even after the shortest walk to return home with a full basket of young, strong mushrooms, and with due diligence and diligence, and not with one basket. The yield of mushrooms is such that it allows, with a little luck, to collect a dozen kilograms of delicious fresh mushrooms. Yes, and cooking mushrooms may well pass for pleasant entertainment, in which the whole family will be involved. Indeed, unlike many other mushrooms, honey mushrooms do not require excessively scrupulous cleaning, washing and removal of worms. Yes, and honey mushrooms are not wormy, which only adds to their attractiveness.

And how many dishes can be prepared from autumn mushrooms! Mushrooms are excellently good and boiled, and fried, and stewed, and salted. You can make a salad and an appetizer from mushrooms, you can put them on mushroom caviar or julienne, decorate mushrooms with the simplest mushroom soup, and the most complex mushroom hodgepodge. Honey mushrooms are salted and pickled, dried and frozen to feast on wild mushrooms in the long winter. Yes, and simply fried with potatoes and whitened with sour cream mushrooms will not leave indifferent neither children nor adults.

Today, the Culinary Eden website has collected and diligently recorded for you a selection of the most important tips and secrets, as well as the most interesting recipes that will surely help even inexperienced housewives to easily figure out how to cook mushrooms.

1. The best way to get mushrooms into your kitchen has been and remains a hike in the forest. Where is it nice to take a walk with the whole family, breathe in the fresh forest air, and return home with abundant booty. Honey mushrooms are very widespread in most forests of our country. They grow on fallen and live trees of various species, especially often found in clearings, and along clearings. It is not difficult to recognize them. In young mushrooms, the hat is spherical, while in adults, it is flat with a tubercle in the middle. The color of the cap is dirty brown or grayish-yellow; in young mushrooms, the cap is covered with thin scales that disappear with age. The plates adhering to the stem are light in young mushrooms, with age they become brownish-yellow. The leg of the honey agaric is long, thin, slightly thickened downwards, with a white ring in the upper part. In adult mushrooms, the leg becomes excessively fibrous and coarse and is not suitable for food.

2. If you do not have the opportunity to go for mushrooms on your own, then your path lies in the market or in the store. It is best to buy mushrooms from familiar mushroom pickers on the market. In this case, you can be sure that you will be sold really fresh mushrooms collected in clean forests located far from major cities and highways. Before buying, make sure that all mushrooms are fresh, elastic, without bruising and signs of decay. Be sure to smell the mushrooms. Good fresh mushrooms have an extremely pleasant, pronounced mushroom aroma without extraneous odors. If the mushrooms offered to you look noticeably lethargic, if mold has formed on them or part of the mushrooms has rotted, if unpleasant notes of souring have been added to your own mushroom smell, refuse to buy without regrets. A delicious dish of spoiled mushrooms will not work, and indigestion will not decorate your family evening in any way.

3. When you bring mushrooms home, try to clean and process them right away. Like any other mushrooms, mushrooms are not subject to long-term storage. In the most extreme case, the preparation of mushrooms can be postponed for one day. To keep mushrooms fresh for a day, carefully sort them out, getting rid of excess forest debris, put them in a clean paper bag and put them in the bottom compartment of the refrigerator. But even after such preparation, mushrooms should not be stored for longer than 36 hours.

4. Perhaps not a single most exquisite overseas snack can be compared with simple, but so tasty and fragrant fried mushrooms with sour cream. And this dish is so easy to make! Peel and wash 500 g of mushrooms, put them in a saucepan and fill with water so that it completely covers the mushrooms. Bring to a boil and cook over medium heat for five minutes. Drain the mushrooms in a colander and let the water drain. Meanwhile, melt 2 tbsp. tablespoons of melted butter, add one finely chopped onion and fry until golden brown. Then add your mushrooms and sauté over high heat until golden brown for 10 to 15 minutes, stirring frequently. Once the mushrooms are browned enough, add 3 tbsp. spoons of sour cream, salt and black pepper to taste, mix thoroughly, reduce the heat to the weakest and cook for another five minutes. Serve the prepared mushrooms immediately to the table, sprinkling them with chopped dill.

5. No less tasty is the old cold appetizer of boiled mushrooms with horseradish. Peel and rinse 500 g of fresh mushrooms. Put the mushrooms in a saucepan, add one parsley root, cut into large pieces, one carrot, cut into circles, and one whole onion. Pour the mushrooms with vegetables with salted water, bring to a boil and remove the foam. Then add 2 tbsp. tablespoons of lemon juice, one bay leaf and six black peppercorns. Cook over medium heat for 15 minutes, drain the mushrooms in a colander, drain the water, select and discard the vegetables, and cool the mushrooms. Transfer the boiled mushrooms to a deep salad bowl, add to them half of the horseradish root, grated on a fine grater and mixed with a teaspoon of lemon juice, season with sunflower oil and mix.

6. It is very easy to cook a delicious mushroom soup with buckwheat. Peel and wash 600 g of fresh mushrooms, put them in a saucepan and pour two liters of water. Bring to a boil, remove foam and simmer for 10 minutes. In a frying pan, heat one tablespoon of vegetable oil, add one finely chopped onion, one carrot, cut into small cubes, and half of the parsley root, cut into small cubes. Fry the vegetables until golden brown and transfer to a pan with mushrooms. Cook for another 5 minutes, then add 3 tbsp. tablespoons of washed buckwheat, salt and black pepper to taste. Boil everything together for 20 minutes. Serve the soup with sour cream and fresh dill.

7. Unusually fragrant and satisfying fish hodgepodge with mushrooms has always been one of the most popular dishes of Russian cuisine. Rinse and squeeze one kilogram of sauerkraut. In a deep skillet, melt 3 tbsp. spoons of ghee, put the cabbage and simmer over medium heat for 15 - 20 minutes, stirring often. Cut into large pieces 500 gr. salmon fillet and place in a bowl. Add 50 g. capers, two pickled cucumbers, peeled and seeded, and diced, 2 tbsp. tablespoons of tomato paste, one finely chopped onion and browned in oil, one glass of fish broth, one bay leaf, salt and black pepper to taste. Bring everything to a boil and simmer over low heat for 20 minutes. 200 gr. boil fresh mushrooms in salted water until tender and drain in a colander. Grease a baking dish with oil, put half of the stewed cabbage in it, put fish with pickles and mushrooms on top. Pour all the broth left over from cooking the fish and cover with the remaining stewed cabbage. Sprinkle the hodgepodge with crushed breadcrumbs on top, sprinkle with melted butter and bake in an oven preheated to 190⁰ for 15 minutes. Before serving, garnish the hodgepodge with olives, lemon slices and fresh herbs.

8. Delicious and savory is a hot dish of mushrooms baked in a pot with eggplant. Cut four large eggplants into circles, salt and leave for 30 minutes until the juice is released. Then rinse, dry and roll in flour. In a skillet, heat 2 tbsp. tablespoons of vegetable oil and fry the eggplant until golden brown. Separately, fry two large, finely chopped onions until golden brown. Peel and rinse 500 g of fresh mushrooms, boil them in salted water for 5 minutes and drain in a colander. Lubricate ceramic pots from the inside with butter, put one bay leaf and three peas of black pepper on the bottom of each. Place eggplant, fried onion and honey mushrooms in alternating layers, filling the pots no more than two-thirds. In a small saucepan, heat one tablespoon of butter, add one tablespoon of flour, mix thoroughly for a couple of minutes, and then pour one glass of boiling milk, stirring constantly, salt and pepper the sauce and heat it for a couple of minutes over low heat. Pour the eggplant with mushrooms with the prepared sauce. Cover the pots with lids and place in an oven preheated to 200⁰ for 30 minutes.

9. An excellent side dish for meat and poultry is obtained from mushrooms with green beans. Sort, clean from the strings and rinse with 250 gr. fresh string beans. Dip the beans in boiling salted water and boil for 10 minutes. Drain in a colander and drain. Peel, rinse and boil for five minutes in salted water 100 gr. fresh small mushrooms. Throw in a colander, let the water drain. In a skillet, heat 2 tbsp. spoons of olive oil, add mushrooms, beans and 1 tbsp. a spoonful of breadcrumbs. Fry, stirring, for 10 minutes, a couple of minutes before the readiness, add salt and black pepper to taste. Remove from heat, add 1 tbsp. a spoonful of good wine vinegar and 2 tbsp. tablespoons finely chopped parsley. Stir and serve immediately.

10. Tasty and fragrant pie with mushrooms will appeal to both adults and children. Chop three cups of flour with a knife with 200 g of butter, and then grind with your hands until large crumbs form. Whisk two eggs with 2 tbsp. spoons of sour cream and a pinch of salt. Combine eggs and flour crumbs and knead the dough. Divide the finished dough into two parts, wrap with cling film and put in the refrigerator for 40 minutes. Meanwhile, prepare the filling. Peel and rinse two kilograms of fresh mushrooms. Heat two tablespoons of butter in a frying pan, add one finely chopped onion, fry until golden brown, then add mushrooms, salt and pepper to taste. Fry everything together until the mushrooms are browned and even slightly dry. Roll out the finished dough into two layers, put one layer on a greased baking sheet, spread the mushroom filling on top, cover with a second layer of dough and pinch the edges. Brush the pie with egg yolk and make a few long slits on top. Bake in an oven preheated to 180⁰ for 30 to 40 minutes. Remove the finished cake from the oven and pour a few tablespoons of lightly salted sour cream into the filling through the upper cuts. Cover the cake with a clean towel and let stand warm for 30 to 60 minutes.

And the site "Culinary Eden" on its pages is always happy to offer you even more new and proven recipes that will definitely tell you how to cook mushrooms.

How to cook mushrooms

It will only take you a few minutes to prepare. Honey mushrooms can be boiled, fried, pickled and salted. Before cooking, clean the mushrooms from dirt and other contaminants, transfer them to a bowl of cold water and rinse them thoroughly.

How much to cook?
Boil mushrooms for one hour. After the water boils, foam will begin to form on the surface. Change the water and boil in the new water for 40 to 60 minutes. Frozen mushrooms should be boiled over low heat for 20 minutes.

Mushrooms mushrooms grow on living and dead wood, that is, on stumps. Hence their name - mushrooms. Mushrooms grow in a bunch, therefore, having met one family of mushrooms, you can collect a whole basket of mushrooms. Honey mushrooms are found on coniferous and birch stumps. This mushroom appears every year at the same time and in the same place, therefore, remembering the place of collection of mushrooms, you can come there the next year. It is recommended to collect mushrooms from the end of summer to the end of autumn. If you cook fresh mushrooms - the duration of cooking should be at least 40 minutes to one hour.
The energy value of mushrooms for 100 grams is 22 kcal.

Mushroom salad with mushrooms

To prepare mushroom salad, the following ingredients are needed for the dish:

1. Pickled mushrooms - 50 grams

2. Tomato - 1 piece

3. Pickled or pickled cucumbers - 2 pieces

4. Purchased croutons - 1 sachet

6. Canned red beans - 1 jar

7. Green onions - a few feathers

8. Hard cheese - 50 grams

First of all, rinse mushrooms and beans with water. Cut cucumbers, herbs and tomatoes into small pieces. Take a large grater and grate the cheese. Transfer everything to a cup, salad bowl or bowl. Mix all the ingredients with a spoon. Add mayonnaise and crackers from the package. Stir again. Ready. Salad with pickled mushrooms can be served at the table. It should turn out very tasty, bon appetit!

Mushrooms are very common mushrooms that grow on rotten wood. They are very fond of old stumps, for which they got their name. In cooking, these mushrooms are used quite widely, and not everyone knows how long to cook mushrooms. Let's figure it out!

in traditional cuisine

Fried, boiled, stewed, pickled and salted - they are good in any form. From ancient times in Rus', these mushrooms were served at the table of the tsar-father, and ordinary people loved to feast on them. The honey agaric consists of a strong and lamellar small hat, and these parts of it differ from each other both in taste and texture. This makes it attractive to chefs, because it opens up a wide field for experimentation.

Why boil wild mushrooms before cooking?

Many are interested in the question not only of how long it takes to cook mushrooms, but also why do it in principle? And here's the thing. Forest mushrooms differ from home-grown champignons and oyster mushrooms in that they grow in their natural environment, absorbing everything that is possible like a sponge. In addition to useful substances, they often contain absolutely unnecessary, and even harmful. A long boiling process will relieve the honey agaric of unnecessary components, soften its tight structure, make it softer and allow the aroma to open.

How to prepare mushrooms for cooking

Boiling is not the first step. First you have to work over a basket with a knife and a brush, thoroughly washing and cleaning the mushrooms. When this process is over, the mushrooms will need to be washed well. But to cut them or not is not a matter of principle. Whoever likes it. In general, they are quite suitable for cooking as a whole.

We cook mushrooms

Much depends on the chosen cooking method. For example, if you plan on how long to cook mushrooms, there are two versions. Someone advises doing this once for an hour, and someone - two, changing the water, for 20 minutes. How to act, everyone decides for himself. The main thing is that the total time should be at least forty minutes.

And how long to cook mushrooms before freezing? Many experienced mushroom pickers will answer: "Not at all." Indeed, you can send washed raw mushrooms to the freezer, but experience shows that boiled mushrooms take up much less space.

As for pickling and salting, the question of how long to cook mushrooms often depends on the recipe. However, in most cases, experienced chefs agree that an hour-long boil is necessary.

9 months ago

You do not know how and how much to cook mushrooms? Let's look into these issues together with experienced chefs. We offer you a selection of recipes for gourmet snack dishes from mushrooms.

So, we learn how to cook mushrooms correctly. On average, their preparation time will take you sixty minutes. Before this, the mushrooms must be cleaned and thoroughly washed.

Attention! Honey mushrooms should be lowered into cold water.

As soon as the water in the pan boils and foam appears, drain the liquid. Then rinse the mushrooms again and fill them with water. Boil the mushrooms for forty to fifty minutes.

Boiled mushrooms can be pickled, harvested for the winter, added to salads. They also make delicious soups. Many housewives fry mushrooms in sour cream sauce or with assorted vegetables. How much to cook mushrooms before frying? Half an hour will be enough.

If you have frozen mushrooms, first thaw them at room temperature and then rinse. How much to cook frozen mushrooms? They will be ready in half an hour.

On a note! Insufficiently boiled mushrooms lead to an upset of the gastrointestinal tract.

Not only in the traditional way (in a saucepan) mushrooms are boiled. A multicooker will do this job perfectly. You need to cook mushrooms in it for an hour. Use the Pair option.