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Honey mushrooms are those mushrooms that mushroom pickers like to collect so much. After finding only one stump or a fallen tree trunk, you can collect a large number of these fruit bodies.

What preparations can be made from honey agarics for the winter? Honey mushrooms are prepared in different ways: pickling, salting, stewing, roasting, freezing or drying. If in stock there are different preparations from honey agaric, then a snack for unexpected guests is always provided. By opening a can of canned mushrooms, you can quickly prepare a delicious lunch or dinner.

Blanks made from mushrooms for the winter will help your loved ones always enjoy their taste and aroma throughout the year. The proposed options for blanks will surely replenish your recipe box.

Harvesting mushroom caviar from honey agarics for the winter: a recipe with a video

Harvesting caviar from honey agarics for the winter is a simple and fairly easy recipe. The taste of this dish will delight you and your loved ones. For such a preparation of mushroom caviar from honey agarics for the winter, it is better to use small-volume jars so that you can eat at a time.

• Honey mushrooms - 2 kg;
• Carrots - 600 g;
• Onions - 600 g;
• Vinegar - 50 ml;
• Sunflower oil - 200 ml;
• Salt to taste;
• Ground black pepper - 1.5 tsp.

1. Honey mushrooms are boiled in salted water for 20 minutes and discarded in a colander.
2. Twisted in a meat grinder and combined with carrots and onions, which were previously peeled and chopped using a meat grinder.
3. In a deep saucepan, heat the vegetable oil and spread the whole mass.
4. Stew over low heat for 1 hour 30 minutes, stirring constantly so that the caviar does not burn.
5. Salt to taste, sprinkle with ground pepper, mix and pour in vinegar.
6. Allow to stew for another 15 minutes and distribute in sterilized jars.
7. Cover with lids, allow to cool completely and refrigerate.

We offer you to watch a video that clearly shows the preparation of caviar from honey agarics for the winter.

The most delicious preparation of fried mushrooms for the winter

Try to prepare for the winter from fried mushrooms - you will definitely like it. These mushrooms can then be marinated or added to fried potatoes. The ingredients for the snack are the simplest - mushrooms, salt and vegetable oil. This winter harvesting from honey agarics is stored in a cool room for no more than 6 months.

• Honey mushrooms - 1.5 kg;
• Butter - 70 ml;
• Salt to taste;
• Black peppercorns - 5 pcs.

The most delicious preparations from honey agarics for the winter are fried mushrooms in butter.

By following the step-by-step recipe, you will have an amazing snack for all occasions.

1. Clean mushrooms from dirt and cut off the tips of the legs.
2. Boil in salted water for 20 minutes, then drain it, and put the mushrooms in a sieve to drain.
3. Heat butter in a frying pan and add honey mushrooms. Fry covered for 20 minutes over medium heat, stirring occasionally.
4. Season with salt to taste, add peppercorns and fry again for 10 minutes over low heat.
5. Arrange the fried mushrooms in jars, pour oil from the pan on top. If there is not enough butter, melt a new batch and add to the jars.
6. Cover with plastic lids and refrigerate.

Harvesting of forest mushrooms with cabbage for the winter

Cooking honey mushrooms with cabbage for the winter will not take much of your time, and also will not require additional costs. This salad will help you if guests unexpectedly come and there is no time to cook something.

• Honey mushrooms - 2 kg;
• Onions - 500 g;
• Tomatoes - 500 g;
• Cabbage - 700 g;
• Carrots - 700 g;
• Salt to taste;
• Vinegar - 100 ml;
• Vegetable oil - 200 ml;
• Sugar - 50 g;
• Ground black pepper - 1 tsp

This preparation for the winter can be prepared from forest mushrooms, which will increase the taste of the dish several times.

We clean the mushrooms from dirt, cut off most of the legs and rinse.

Fill with water and boil for 20 minutes with the addition of 1 tbsp. l. salt.

Cut the tomatoes into thin slices, the onion into half rings, grate the carrots on a coarse grater, and chop the cabbage into thin strips.

Pour the oil into a deep saucepan, put all the vegetables there and simmer for 40 minutes over low heat.

We introduce honey mushrooms, salt to taste, add sugar and ground pepper, mix.

We continue to simmer for 10 minutes and pour in the vinegar.

Stir again and simmer under a closed lid for 15 minutes.

Distribute in jars, close with plastic lids and let cool completely.

We transfer the cooled workpiece to a cool room or put it in the refrigerator.

Mushroom hodgepodge recipe for the winter

The recipe for harvesting mushrooms for the winter in the form of a hodgepodge is an excellent home preservation. It can be served as an appetizer or side dish, and can also be used in soups.

• Honey mushrooms - 2 kg;
• Cabbage - 1 kg;
• Carrots - 1 kg;
• Onions - 1 kg;
• Vegetable oil - 500 ml;
• Tomato paste - 200 ml;
• Salt to taste;
• Sugar - 3 tbsp. l .;
• Ground black pepper - 1 tsp

In order to properly prepare a recipe for mushrooms from honey agarics for the winter, the workpiece must be sterilized in jars. Such a process will save preservation from quick damage.

1. Peel honey mushrooms, cut off most of the legs and rinse in plenty of water.
2. Pour in water and boil for 20 minutes with the addition of 1 tbsp. l. salt.
3. Throw in a colander and let the excess liquid drain well.
4. Chop the cabbage into thin strips, grate the carrots on a coarse grater, cut the onion into half rings.
5. Pour oil into a saucepan with a thick bottom, put mushrooms and chopped vegetables.
6. Simmer under a closed lid for 40 minutes, stirring from time to time so that the mass does not burn.
7. Add tomato paste, pour 1 tbsp. water, add salt to taste, sugar and ground pepper, mix.
8. Let stew for 10 minutes and put the hodgepodge in dry jars.
9. Put sterilized in hot water for 30 minutes.
10. Close with plastic covers, allow to cool and take to the basement.

We offer you to watch a visual video of the preparation of honey mushrooms for the winter.

Harvesting of honey agarics legs and bell pepper for the winter

Recipes for preparing blanks from honey agaric can always be diversified. Try making a mushroom and bell pepper salad for the winter. Add cloves, bay leaves, and allspice for a savory aroma.

All your family and friends will be delighted with the preparation of pepper and honey agarics, made for the winter.

• Honey mushrooms - 2 kg;
• Bulgarian pepper - 1 kg;
• Carrots and onions - 500 g each;
• Vegetable oil - 500 ml;
• Salt to taste;
• Sugar - 2 tbsp. l .;
• Allspice - 4 peas;
• Bay leaf - 3 pcs.;
• Carnation - 3 inflorescences.

1. We clean the mushrooms, cut off the lower part of the leg and rinse it under the tap.
2. We put it on a sieve or colander so that the glass is water.
3. Fry in a little oil until golden brown.
4. Pepper seeds are removed and cut into strips.
5. Peel the carrots, rub on a coarse grater and mix with the mushrooms in a large bowl.
6. Peel the onion, wash it under the tap and cut it into thin half rings, combine it with mushrooms.
7. Mix the whole mass with salt, sugar, bay leaves, cloves, allspice and the remaining vegetable oil.
8. Stir and leave for 1 hour to let the juice out.
9. We put the bowl on low heat and let it boil for 40 minutes, while stirring occasionally.
10. We distribute in sterilized jars, roll up the lids and leave to cool.
11. After the cans have cooled completely, we take them out into a cool room.

Also, this blank is made from mushroom legs, which does not spoil the taste and aroma of the dish prepared for the winter.

Harvesting for the winter from autumn mushrooms with carrots

This original recipe is very easy to prepare. The preparation for the winter from autumn honey agarics will turn out to be especially tasty. Pickled mushrooms with carrots will impress those who love spicy snacks.

• Honey mushrooms - 1 kg;
• Carrots - 3 pcs.;
• Garlic - 7 cloves;
• Onions - 2 pcs.;
• Vegetable oil - 100 ml;
• Soy sauce - 5 tbsp. l .;
• Salt to taste;
• Vinegar - 30 ml;
• Sugar - 1 tbsp. l .;
• Black pepper and ground red pepper - ½ tsp each.

Making a similar "oriental" preparation from honey agarics with carrots for the winter at home is as easy as shelling pears, and the taste will be - you will lick your fingers!

1. Honey mushrooms are cleaned of contamination, the tips of the legs are cut off, and washed under the tap.
2. Boil in salted water for 20 minutes, constantly removing the foam from the surface.
3. Carrots are peeled, washed and grated on a "Korean" grater.
4. Fry until golden brown, add chopped onion and garlic, fry for another 5-7 minutes.
5. Honey mushrooms are added, mixed, fried under a closed lid for 10 minutes over low heat.
6. Add soy sauce, pepper, salt to taste, sugar and vinegar, mix thoroughly and stew for 5 minutes.
7. They are laid out in jars, covered with lids and sterilized in hot water for 30 minutes.
8. Close with tight plastic lids and allow to cool completely.
9. After cooling, they are taken out to the basement or placed in the refrigerator.

Harvesting for the winter from dried honey mushrooms

According to many mushroom pickers, the most delicious honey mushrooms are obtained from dried fruit bodies. Especially if you want to surprise your guests with delicious pickled mushrooms.

• Dried mushrooms - 400 g;
• Milk - 300 ml.

Before preparing dishes from dried mushrooms, they are pre-soaked in warm milk or water for 3 hours. Soaked mushrooms are considered only a semi-finished product from which you can make amazingly tasty delicacies. In our case, we will cook pickled mushrooms with garlic.

• Water - 150 ml;
• Salt to taste;
• Sugar - 1 tsp;
• Vegetable oil - 30 ml;
• Vinegar 9% - 2 tbsp l .;
• Garlic - 4 cloves;
• Bay leaf - 2 pcs.

Dried honey mushrooms are prepared as follows:

1. Rinse the soaked mushrooms under the tap, drain well and put in a saucepan.
2. Pour with the water suggested in the recipe, let it boil and boil for 20 minutes.
3. Add salt to taste, sugar, oil, crushed garlic, bay leaf and vinegar.
4. Let the mushrooms boil in the marinade for 15 minutes and put in jars.
5. Close with tight plastic lids and allow to cool.

After 5 hours, this snack is ready to eat.

Winter harvesting from large meadow mushrooms

For salting, you can take any large mushrooms. Harvesting large mushrooms by salting is one of the best for home preservation. From these fruit bodies, you can make an excellent spicy salad, or serve them as an independent dish. Many housewives prefer to make such preparations from meadow mushrooms, as they are famous for their nutritious and beneficial properties.

• Honey mushrooms - 2 kg;
• Salt - 150 g;
• Cherry and currant leaves - 7 pcs.;
• Black peppercorns - 10 pcs.;
• Dill (umbrellas) - 5 pcs.

1. Boil mushrooms for 20 minutes, rinse and let drain well.
2. Put currant and cherry leaves, dill umbrellas and peppercorns on the bottom of an enamel pan.
3. Make a thin layer of salt and put the first row of boiled meadow mushrooms.
4. Sprinkle them with salt and put currant leaves, cherries and dill umbrellas on top.
5. Distribute mushrooms and spices until they run out.
6. Sprinkle the top layer with salt, put currant and cherry leaves.
7. Cover with gauze in several layers, turn the plate on top and place the load.
8. Place in a cool room for 3 months. However, after 10 days, salted meadow mushrooms will be ready for consumption.

Harvesting from overgrown hemp mushrooms without vinegar

For this harvesting, overgrown fruit bodies are taken from honey agarics. Autumn mushrooms growing in large colonies on tree stumps are in great demand. It is the preparation of hemp honey mushrooms that will delight you with its amazing taste and unforgettable aroma.

• Honey mushrooms - 3 kg;
• Vegetable oil - 200 ml;
• Butter - 100 g;
• Soy sauce - 30 ml;
• Zucchini (small) - 1 pc.;
• Bulgarian red pepper - 5 pcs.;
• Onions - 8 pcs.;
• Salt;
• Sugar - 3 tsp;
• Ground white pepper - 1 tsp.

In this version, honey mushroom harvesting is done without vinegar.

1. Honey mushrooms are boiled for 20 minutes, discarded in a colander to glass.
2. Pepper is peeled from seeds, cut into strips, zucchini is peeled and cut into thin rings.
3. Peel the onion and cut into cubes.
4. Honey mushrooms are spread in a pan with vegetable oil, fried for 15 minutes and set aside.
5. In another frying pan, melt the butter, put the onions and fry until soft.
6. Pour in 1 tbsp. water and pepper, stew for 7 minutes.
7. The zucchini is sent to the pepper and stewed for 5 minutes.
8. Zucchini with pepper is added to the mushrooms, mixed and seasoned with soy sauce, pepper, salt and sugar.
9. Stew for 15 minutes over low heat, put in jars and cover with lids.