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Honey mushrooms are harvested from August to October, just at the time when each housewife makes preparations for the winter. These fruiting bodies are excellent for conservation. They contain a large amount of vitamins and minerals. In terms of the content of vitamin C, honey mushrooms are on the same level as blueberries, and there is as much phosphorus in these mushrooms as in fish. Therefore, any dish from honey agarics will be useful for the human body.

Is it possible to eat overgrown mushrooms and how to process overgrown mushrooms

Sometimes lovers of "quiet hunting" are faced with a problem: picking mushrooms in the forest, many stumble upon adults. What to do with overgrown mushrooms, can they be collected, and what can be prepared from overgrown mushrooms?

Honey mushrooms are considered the most prolific of all other types of fruiting bodies. Sometimes in a couple of hours in the forest, a whole basket can be assembled from one stump or tree. Since these mushrooms are delicious in any form, everything that is possible is prepared from them, and overgrown mushrooms are no exception.

However, for many, the question may arise: how to process overgrown mushrooms? Let's say right away that the primary processing is almost the same as for ordinary little honey agarics. Only in this case, the legs of the mushrooms should be separated from the caps, but not thrown away, but put on caviar or pate.

We offer several step-by-step recipes with overgrown mushrooms for the winter. The taste of each piece will depend on the spices and spices added to the dish. Therefore, in order to properly prepare overgrown mushrooms for the winter, you need to follow all the step-by-step stages.

What can be made from overgrown mushrooms: a recipe for pickled mushrooms

This version of pickled overgrown honey agarics is good to serve for dinner with fried potatoes, or as an appetizer for a festive table. If you don't like cloves, you can substitute cinnamon for it.

• honey mushrooms - 3 kg;
• boiling salt (50 g per 1 liter).

Marinade:

• water - 600 ml;
• salt - ½ tbsp. l .;
• cloves - 4 branches;
• lavrushka - 3 pcs.;
• black peppercorns - 10 pcs.;
• vinegar essence - 20 ml.

The mushrooms need to be cleaned of dirt and sand, remove the legs and soak in a container of water for 15 minutes. Rinse well with your hands, add to hot salted water and boil over medium heat for 20-25 minutes. Select in a colander and let the mushrooms drain well.

Make a marinade: combine in water all the ingredients prescribed in the recipe, except for the vinegar essence. Let the filling boil over medium heat for 15 minutes.

Turn off the stove, let the marinade cool for 15 minutes and pour in the vinegar essence.

Cut the hats of overgrown mushrooms into pieces convenient for you and fill the jars, without reporting 3-4 cm to the top.

Pour with marinade, close with simple nylon caps and let cool.

Put the already cooled cans with the workpiece in the refrigerator for storage.

Note that an overgrown honey mushroom snack can be eaten after 3-4 days. We assure you that such a tasty mushroom preparation will not stand for a long time - it simply will not be allowed to stay for a long time.

Is it possible to pickle overgrown mushrooms and how to do it?

Is it possible to pickle overgrown mushrooms in this way? Many housewives successfully pickle such fruiting bodies, however, they use only hats for this, since the legs of mature mushrooms are very hard. But the legs should not be thrown away either: they are dried, and then mushroom powder is made from them, which is used to make sauces.

• honey mushrooms - 2 kg;
• water - 500 ml;
• salt - 1.5 tbsp. l .;
• sugar - 2 tsp;
• cinnamon - 1/3 tsp;
• garlic - 6 cloves;
• lavrushka - 3 pcs.;
• apple cider vinegar 6% - 7 tbsp. l.

How to pickle overgrown mushrooms so that the appetizer then looks aesthetically pleasing on your table? Mushrooms should be soaked for 20 minutes, and then washed well in water to remove sand and dirt.

Separate the caps, cut into pieces and add to boiling salted water.Boil for 20 minutes over medium heat, sometimes skimming off the resulting foam.

Put honey mushrooms on a metal sieve, let the water drain well, and in the meantime prepare the marinade.

In an enamel saucepan, combine the water with all the spices from the recipe, except the vinegar. Boil the marinade over low heat for 5-7 minutes and pour in apple cider vinegar.

Distribute the chopped caps of overgrown honey agaric in jars, pour hot marinade. Cover with metal lids and place in hot water up to the neck.

Sterilize over low heat for 20 minutes, roll up the lids tightly and let cool.

Take out the cooled jars to the basement for long-term storage.

Recipe for caviar from overgrown mushrooms with garlic for the winter

The leader in taste in mushroom caviar is honey mushroom. Caviar from overgrown honey agaric with garlic is an excellent option for harvesting mushrooms for the winter. In this case, you can even use the legs of overgrown honey agarics.

The recipe for caviar from overgrown honey agarics for the winter with garlic will appeal to those who love sandwiches, pies, potato zrazy, pancakes and cabbage rolls with mushroom filling.

• boiled mushrooms - 2 kg;
• refined oil - 200 ml;
• vinegar - 1 tbsp. l .;
• garlic - 10 cloves;
• tomato paste - 100 ml;
• salt to taste;
• sugar - 2 tsp;
• ground black pepper - ½ tsp;
• fresh parsley - 1 bunch.

Sort out the overgrown mushrooms, clean them of impurities and put them in boiling water. Boil for 20 minutes, removing the foam from the mushrooms from time to time.

Place in a colander and drain for a few minutes.

Scroll the cooled mushrooms through a meat grinder and put in a pan with hot vegetable oil. Fry for 10 minutes and add tomato paste, stir well and fry for another 10 minutes.

Peel the cloves of garlic and chop finely with a knife, add to the caviar, mix.

Salt the mushroom mass, add sugar, ground pepper, fresh chopped parsley and vinegar.

Put everything out over low heat for 15 minutes and remove from the stove.

Put in hot sterilized jars and close with nylon lids.

Allow the jars to cool, and then take them to the cellar or refrigerate.

How to cook overgrown mushrooms for the winter: caviar recipe

How to cook overgrown mushrooms so that this dish becomes the most delicious on your table and delights guests?

• honey mushrooms - 2 kg;
• carrots - 2 pcs.;
• onions - 4 pcs.;
• lean oil - 200 ml;
• citric acid - on the tip of a knife;
• ground black pepper - 1 tsp;
• sugar - 2 tsp;
• cinnamon - a pinch;
• salt to taste.

The recipe for caviar from overgrown honey mushrooms is prepared simply, because the simplest ingredients with spices are chosen. In addition, broken mushrooms, as well as their legs, can be used in caviar.

Peel honey mushrooms and cut off the remaining mycelium with dirt, wash in water and put in boiling water. Boil mushrooms for 20-25 minutes with salted water over medium heat.

Drain the honey agariches, let them cool and then pass through a meat grinder.

Peel the carrots, wash under the tap and also pass through a meat grinder.

Put the mushrooms and carrots in a preheated deep frying pan with vegetable oil and fry for 15 minutes, stirring with a wooden spatula.

In a separate frying pan, fry the chopped onions until golden brown and add to the mushrooms.

Simmer over low heat until the liquid formed from the mushrooms evaporates.

Salt the caviar, add ground pepper, sugar, cinnamon and citric acid.

Mix thoroughly, let simmer for another 20 minutes and put in prepared sterilized jars.

Put them immediately in hot water and sterilize for 20 minutes.

Close with tight lids, cool completely and only then put in the refrigerator.

Such delicious caviar from overgrown honey agaric won't last long, your household will eat it in a matter of days.

If you want to increase the shelf life of caviar with onions and carrots, then roll up the jars and take them to the basement.

It is worth saying that honey agaric caviar is the best option for harvesting mushrooms for the winter.

How to cook overgrown mushrooms for the winter in banks

Fresh mushrooms contain a large amount of trace elements: potassium, phosphorus, copper, iron, zinc, calcium.They do not lose them even during heat treatment. If you regularly consume only canned mushrooms in a certain amount, it will have a good effect on the process of hematopoiesis in the human body.

We suggest you use the original recipe for the preparation of overgrown mushrooms for the winter in jars.

• honey agarics - 4 kg;
• sunflower oil - 1.5 tbsp.;
• dill - 4 umbrellas;
• blackcurrant, cherry and laurel leaves - 7 pcs.;
• allspice - 10 peas;
• garlic - 5 cloves;
• vinegar essence - 2 tbsp. l .;
• salt;
• soy sauce - 1 tbsp. l.

How to cook overgrown honey mushrooms, canned, so that later to surprise your guests with an amazing snack?

Pour the cleaned and washed mushrooms in an enamel saucepan with water, add salt and boil for 20 minutes.

Drain the broth, leaving only 3 tbsp., Put the mushrooms on a sieve and drain well.

Cut the caps into pieces, put them back in a saucepan and pour in the mushroom broth, let it boil for 5 minutes.

Add sauce, oil, salt, thinly sliced ​​garlic, allspice, dill and all the leaves indicated in the recipe to the mushrooms.

Simmer for 20 minutes and at the end pour in the vinegar essence, let it boil for 5 minutes and remove from the stove.

Distribute the mushrooms without leaves and dill in jars, fill with filling and put on sterilization. This procedure allows you to save your workpiece from unpleasant surprises.

Sterilize over low heat for 20 minutes, roll up and let cool.

This recipe makes it possible to harvest canned mushrooms in cans, which will become one of your favorite snacks.

How to salt overgrown mushrooms for the winter: a recipe with a photo

Honey mushrooms are prepared for salting in the same way as for pickling. This also applies to the overgrown honey agarics that we got in the forest.

We offer a recipe for salted overgrown honey agarics for the winter with a photo.

• mushrooms (hats) - 2 kg;
• salt - 4 tbsp. l .;
• garlic - 5 cloves;
• dill - 5 umbrellas;
• black currant and oak leaves - 10 pcs.;
• allspice - 10 peas;
• laurel leaf - 5 pcs.;
• water - 800 ml.

How to salt overgrown mushrooms in an enamel saucepan so that they turn out no worse than in a wooden barrel?

First of all, the overgrown mushrooms should be separated from the legs, cleaned and washed.

Boil in boiling water with the addition of salt for 15 minutes. Throw in a colander and rinse under the tap.

In water, mix salt, pepper, dill, lavrushka, diced garlic and add garlic cloves, cut into pieces. Cook mushrooms for about 40 minutes over low heat.

Put clean oak and black currant leaves on the bottom of the pan, select mushrooms with dill umbrellas with a slotted spoon and pour brine on top. Cover, let cool and refrigerate.

You can start eating such a snack in 5-7 days.

Cold harvesting of overgrown honey agarics

Cold harvesting of overgrown honey agaric is a real delicacy with a unique taste and aroma.

In this case, you will need to be patient, since the workpiece can be tried only after 1-1.5 months. However, it's worth it - in winter you will be eating an excellent honey mushroom dish.

• honey agarics - 4 kg;
• salt - 150 g;
• laurel leaf - 5 pcs.;
• garlic - 10 cloves;
• dill - 7 umbrellas;
• horseradish root - 2 pcs.;
• black peppercorns - 10 pcs.;
• cherry and currant leaves - 5 pcs.

Cooking overgrown mushrooms in a cold way requires pre-soaking the mushrooms for a day.

Cut the peeled mushroom caps into 2-3 pieces, add water and leave for 24 hours. Every 8 hours, the water in the mushrooms must be changed.

Prepare an enamel pan, put some clean cherry and currant leaves on the bottom.

Put a layer of hats, sprinkle with salt, black pepper, grated horseradish root, dill umbrellas, laurel leaves and chopped garlic. Cover the last layer with gauze and put under oppression.

The hardest part in this option is to wait until the mushrooms are ready.

Recipe for cooking overgrown honey agarics: freezing for the winter

If you come across overgrown mushrooms during the "quiet hunt", what can you do with them? After you have brought them home, you need to urgently take on further action. Since these fruiting bodies are a perishable product, it is necessary to prepare them as soon as possible, especially for mature individuals.

Look at the recipe for preparing overgrown mushrooms for the winter for freezing in the freezer. This option is perfect for those who do not want to mess with more complex workpieces.

honey mushrooms - 3 kg;

plastic bags.

To protect yourself in the future, overgrown mushrooms after cleaning need to be boiled in salted water for 30 minutes. The resulting foam must be constantly removed from the mushrooms.

After boiling honey mushrooms, put in a colander and let the liquid drain well

Place the mushrooms on a kitchen towel and leave to dry for 1 hour.

Cut into pieces and put in bags of 300-500 g, 600-800 g each (if the dish will be prepared for a large company), and put in the freezer.

These boiled mushrooms can then be used for soups or fried potatoes.

It is worth saying that it is better not to pour the broth from the fruit bodies, but to strain and pour into jars. The concentrated and aromatic broth is perfect for making soups.

What to do with adult mushrooms: cooking by frying

What else to do with the adult mushrooms that we found in the forest? A very tasty preparation for the winter will be a recipe for freezing fried honey agarics. They turn out to be nutritious and mouth-watering, almost ready-to-eat: you just need to defrost them.

Cooking adult mushrooms by the frying method involves the use of a large amount of vegetable fat.

• honey mushrooms - 3 kg;
• sunflower oil - 2 tbsp.;
• plastic bags;
• salt - 2 tsp

Clean, wash and cut the hats of adults.

Put the chopped mushrooms in a hot pan with vegetable oil and fry until the excess liquid evaporates.

Add a little salt, stir, let cool and put into bags in such quantity that one is enough to prepare a portion of any mushroom dish.

Put in the freezer and store for no more than 4 months.

It should be said that fried mushrooms cannot be re-frozen, otherwise they will lose all nutritional properties and forest aroma.

Now, having familiarized yourself with the proposed recipes and having learned what can be made from overgrown honey agarics, you will never throw them away. These mushrooms are worthy of decorating your festive table with their presence.