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Having prepared a salad with fried champignons, the hostess never misses, because no matter what ingredients this dish is supplemented with, it invariably turns out to be tasty, satisfying, beautiful and very fragrant. This appetizer can be served for lunch, using it as a main course or for dinner. Undoubtedly, the whole family will be well fed and happy.

Milk mushrooms with sour cream are good in any form, be it pre-fried, salted or pickled, fried or stewed mushrooms. How to cook milk mushrooms with sour cream in different variations is described on this page. Here you can find recipes for fried mushrooms, stewed in the oven and slow cooker. Black and white milk mushrooms are excellent with the addition of potatoes and other traditional vegetables for our country.

Pigs are considered one of the most "capricious" and "insidious" varieties of mushrooms: in 1981 they were officially classified by experts as poisonous. But skilful housewives have learned how to properly "handle" them, and even prepare pigs for consumption for the winter.

When breeding most mushrooms, grain mycelium purchased from special farms is used. To grow mushrooms, the mycelium must be stored under certain conditions, and its quality must be checked before planting. But, even with excellent planting material, one cannot do without special preparation of the substrate - it requires heat treatment and sterilization.

Pork with mushrooms is considered one of the most successful combinations of products in the cuisine of different countries. Meat and mushrooms are a good opportunity for any culinary specialist to tasty and quickly feed his family members, as well as invited guests.The pork and mushroom recipes below will tell you in detail how to complete the cooking process step by step.

For mushroom pickers, chanterelles are one of the most delicious and aromatic forest mushrooms, which are great for frying, stewing, freezing and drying. Novice culinary experts wonder if chanterelles can be preserved for the winter?To provide the family with homemade mushroom preparations, chanterelles are pickled, salted, fried and caviar is made.

Salted ryadovki are considered an indispensable dish for festive feasts. They are purchased in stores or harvested for the winter at home. The salting process is completely simple if you try to follow simple tips and rules. How to salt the rows for the winter so that the end result exceeds all your expectations?

The mushroom harvest brought from the forest poses a difficult task for all housewives. So, after the initial cleaning, you need to decide on the processing method. They let some part of the fruit bodies for canning, the rest go to the preparation of lunch or dinner. If we talk about specific types of mushrooms, ideally suited for both of these purposes, then the list of leaders will definitely be mushrooms.

The taste of preservation ultimately depends on the quality of preparation of brine for milk mushrooms. One small mistake and all the work will be in vain, and the mushrooms are irretrievably spoiled. What should be the brine for filling breasts, you can find out on this page. Here are numerous recipes on how to make the pickle for milk mushrooms tasty, well-preserving and keeping raw materials in excellent condition for a long time.

Chaga birch (Inonotus obliguus) - This is one of the varieties of tinder fungus. Just like the original form, chaga lives on trees (mainly on birches, but, despite the name, Inonotus obliguus can be found both on alder and linden). Due to its characteristic appearance and rich black color, this mushroom is difficult to confuse with any other fruiting bodies.

Oyster mushrooms are considered a special delicacy that any housewife can afford even in winter. These fruiting bodies are quite affordable and can be purchased at any store. In addition to their availability, they are very tasty and nutritious, rich in vitamins and minerals that are good for humans.

Chanterelles at all times were considered one of the most delicious mushrooms. From them at home you can cook a variety of dishes both for a holiday and for every day. They are fried, pickled, salted, frozen and even dried. Chanterelle mushrooms fried with sour cream are especially tasty. According to professional chefs, such dishes are so exquisite and aromatic that they are served even in expensive restaurants in many countries.

Mushrooms have always been considered a traditional ingredient in Russian cuisine. In modern cooking, there is a wide variety of recipes for cooking fruit bodies, but inveterate gourmets most of all prefer aromatic and tasty mushrooms with sour cream.These mushrooms do not require special preparation for cooking, it is enough to rinse and boil them for 15 minutes.

Russula are delicious and nutritious mushrooms, which are not the last in the rating of "forest gifts". You can cook many different dishes from them and make delicious homemade preparations for the winter.Most housewives prefer to close the russula for the winter in jars - how to do it? In this article, we will tell you about simple and delicious recipes for salted and pickled mushrooms.

The process of storing porcini mushrooms in the refrigerator can be roughly divided into two stages: before and after conservation. In the first case, the mushrooms are kept fresh for no longer than 2 days. In the second case, if frozen, then porcini mushrooms in the refrigerator can be stored for several years.

Such mushrooms as russula are found in the forest much more often than other representatives of this family. In terms of their taste, they are in no way inferior to the chanterelles, boletus and boletus, beloved by many gourmets. For those who love "quiet hunting", russula is a good catch, from which the housewives can later prepare a wide variety of healthy and nutritious delicacies, both for everyday use and for winter storage.

Fans of real Russian cuisine prefer forest mushrooms. You will not surprise them with champignon recipes, and the taste of such appetizers is much simpler in comparison with those made from "real" mushrooms. Dishes made from salted milk mushrooms are what real connoisseurs of mushroom cuisine need.

Surely every housewife, seeing in front of her the harvest of waves after harvesting, thinks: what to do with them? First of all, care should be taken to cleanse, soak and boil the fruit bodies. And then simple recipes will help to determine the choice, showing what is most often done with mushrooms for the winter.

The soap row, due to some peculiarities, belongs to the category of inedible fruit bodies. Experienced mushroom pickers can always easily distinguish it from edible representatives, which cannot be said about beginners. The soap bar is not eaten because of the unpleasant smell of pulp, reminiscent of laundry soap.