Mushroom picker from mushrooms: recipes and photos, how to cook mushroom pickles from fresh and frozen mushrooms
Summer and autumn periods are the time when fans of “quiet hunting” gather mushrooms in full swing. Many people like this activity, especially when nutritious and aromatic dishes are prepared from the mushroom harvest. The gifts of the forest are a source of great gustatory pleasure for the whole family and invited guests. Many people consider mushroom mushroom to be especially tasty.
To consider some recipes for mushroom mushrooms, you need to know what it is. In fact, this is a classic mushroom soup made from dry, fresh or frozen mushrooms. The mycelium can contain a variety of components. Therefore, in the preparation of this dish, you can use your imagination and a wide selection of vegetables and cereals. The mushroom box is prepared with pasta, meats, cheeses and even dried fruits. We propose to learn several recipes on how to cook mushroom mushroom from honey mushrooms from the most affordable and common products.
Fresh mushroom mushroom recipe with potatoes
Even a novice housewife can prepare a recipe for mushroom pickers from fresh mushrooms with potatoes.
- Honey mushrooms - 200 g;
- Potatoes - 4 pcs.;
- Carrots - 1 pc.;
- Onions - 1 pc.;
- Lean oil;
- Salt to taste;
- Ground black pepper - ½ tsp;
- Basil greens - 2-3 branches.
A mushroom box made from fresh mushrooms and potatoes is prepared in several stages.
We will clean the mushrooms from forest debris and the remnants of mycelium. Wash and boil in salted water for 20-25 minutes, constantly skimming off the foam.
Throw in a colander, let the water drain and cut the mushrooms into pieces (if the mushrooms are large).
Fry the mushrooms for 15 minutes in vegetable oil over low heat.
Peel the potatoes, cut into cubes and boil until tender in 3 liters of water.
Peel the carrots and onions, chop them into cubes and fry in oil until tender.
Add fried vegetables and mushrooms to potatoes, boil for 20 minutes, salt to taste, pepper and add chopped greens. Turn off the heat on the stove and let the mushroom picker stand for 10 minutes.
We recommend serving this dish to the table with sour cream and basil leaves in each plate.
How to cook mushroom pickle from frozen mushrooms
The recipe we proposed with a photo of mushroom pickles from honey agarics with chicken is not at all difficult to prepare. The most important component of the soup will be frozen mushrooms and your good mood.
Honey mushrooms are considered one of the most fragrant and useful mushrooms. And the combination of honey agarics with chicken meat in the mushroom box will delight even gourmets. About the recipe for mushroom pickles from frozen mushroom mushrooms with chicken, we can say that this is a simple, and at the same time very tasty mushroom soup.
- Chicken legs - 2 pcs.;
- Honey mushrooms - 300 g;
- Potatoes - 3 pcs.;
- Carrots - 1 pc.;
- Water - 4 l;
- Onions - 1 pc.;
- Pepper and salt to taste;
- Butter - 50 g;
- Bay leaf - 3 pcs.;
- Flour -3 tbsp. l .;
- Milk - 1 tbsp.;
- Dry dill, thyme - ½ tsp each;
- Nutmeg - on the tip of a knife.
Cut the legs into 2 parts, put them in a saucepan with water and cook for 40 minutes. Add salt to taste, ground pepper and lavrushka.
Separate the legs from the bones, cut the pulp into cubes and return to the saucepan with the broth.
Peel the potatoes, cut into cubes, wash and add to the chicken broth, cook for 30 minutes.
Cut the onion into half rings, add it to the butter melted in a pan, fry until soft.
We clean the carrots and three on a coarse grater, combine with onions and continue to fry until golden brown.
Combine thawed mushrooms with vegetables and fry for 15 minutes until all the liquid has evaporated.
Add the thyme, stir and add the contents of the pan to the broth.
Mix milk and flour, beat with a whisk so that there are no lumps, add dry dill and nutmeg, mix. Pour in a thin stream, stirring continuously, and cook for 15 minutes over low heat.
A mushroom box made from honey agarics with chicken turns out to be thick and saturated with the aroma of forest mushrooms.If you want a thinner soup, add water and bring to a boil.
How to cook dried mushroom mushrooms
It is worth saying that the mushroom pick from dried honey mushrooms has the most exquisite taste. This rich and aromatic dish will decorate any festive table.
How to cook dried mushroom mushrooms with eggs and herbs? To do this, you should familiarize yourself with the step-by-step preparation of mushroom soup.
- Dried mushrooms - 1.5 tbsp.;
- Water - 3 liters;
- Potatoes - 7 pcs.;
- Chicken eggs - 3 pcs.;
- Parsley root;
- Salt to taste;
- Bulgarian pepper (red) - 1 pc.;
- Dill greens - 1 bunch;
- Sour cream to taste.
We wash the dry mushrooms, then pour cold clean water into the container and leave to soak for 2 hours.
We drain the water, rinse the mushrooms again, but already under running water, and fill in the liquid indicated in the recipe. Bring to a boil and cook for 15 minutes, constantly removing the foam formed on the surface.
Peel the potatoes, rinse and cut into small cubes, add to the mushrooms and cook for 15 minutes.
Peel the onion, chop it, peel the parsley root, grate it. After that, we introduce all the vegetables into the mushroom picker, cook for 20 minutes.
Cut the bell pepper in half, remove the seeds and cut into thin noodles.
Add to the soup, salt to taste and sprinkle with chopped herbs, let it boil for 5-8 minutes.
Pour the mushroom into portioned plates, sprinkle with hard-boiled chopped eggs on top and season with a spoonful of sour cream.
Your household and friends invited to dinner will be delighted with such a delicious and aromatic mushroom soup.
We have introduced you to some of the recipes for popular mushroom soups. Now, knowing how to cook mushroom pickles from honey mushrooms, feel free to get to work, and your efforts will be appreciated.