Dishes from fresh mushrooms: recipes with photos

Honey mushroom lovers always return home from the forest with a rich harvest. They often bring several buckets of mushrooms at once. In this regard, the question arises: what can be prepared from fresh mushrooms?

There are many ways to process the harvest of fresh mushrooms. Each housewife must prepare some of the mushrooms for the winter. And the other part of the fruiting bodies is sent to prepare lunch or dinner for the whole family. Here are 13 of the best ways to show you how to cook fresh mushrooms.

What can be made from fresh mushrooms: pickled mushrooms

Pickling is the most suitable way to prepare mushrooms for the winter. Many people cannot even imagine a festive table without a snack in the form of fragrant and crispy mushrooms. You cannot cook pickled mushrooms fresh, they must be boiled beforehand.

• fresh mushrooms – 2 kg;
• purified water – 800 ml;
• salt and sugar – 1 tbsp each l .;
• vinegar (9%) – 4-5 tbsp. l .;
• vegetable oil – 7 tbsp. l .;
• carnation – 2 buds;
• bay leaf – 4 pcs.;
• grains of black pepper – 12 pcs.

There are 2 ways to pickle honey mushrooms – hot and cold. The latter implies a separate boiling of mushrooms, which then just need to be poured into jars with marinade. So, how to marinate fresh mushrooms in a cold way?

1. As already noted, after cleaning from dirt and adhering debris, the mushrooms should be rinsed in cool water and boiled. The heat treatment time is about 20-25 minutes.
2. Then put honey mushrooms in sterilized glass jars and prepare the marinade.
3. Put all the ingredients in a saucepan with water (indicated in the recipe) and stir until the salt and sugar crystals dissolve.
4. Put on fire and boil the marinade for 10 minutes, then strain it and pour over the jars with fruit bodies.
5. Close with boiled nylon caps or roll up with metal ones.
6. Leave to cool completely and take to a cool place. You can start tasting this appetizer in a week.

How to cook fresh mushrooms for further pickling

The hot method of pickling is considered more popular, because the mushrooms are cooked directly in the marinade, which allows the preparation to soak much faster with spices and spices. Many housewives like this option, because it is quite simple to prepare and ready to use in a day.

• mushrooms – 1 kg;
• boiled water – 1 tbsp.;
• salt – 2 tsp;
• sugar – 4 tsp;
• vinegar – 5 tbsp. l .;
• black pepper (peas) – 10 pcs.;
• bay leaf – 3 pcs.;
• garlic – 3 cloves.

How to marinate fresh mushrooms to prepare an amazing appetizer for a holiday or every day?

1. First, you need to sort out the mushroom crop and clean it of dirt and debris.
2. Rinse the fruit bodies with running water, place in a saucepan and cover with water. How to cook fresh honey mushrooms for further hot marinating?
3. It is very simple to do this: put the container with mushrooms on medium heat and wait for it to boil.
4. Add a pinch of citric acid to preserve the color of the fruit bodies and cook for 20 minutes, constantly removing the foam.
5. Transfer to a colander and leave for 20-30 minutes to drain the liquid.
6. Combine salt, sugar, bay leaf, pepper and garlic passed through a press in the water specified in the recipe.
7. Bring the marinade to a boil and add the boiled mushrooms.
8. Boil for 5-7 minutes and then add vinegar.
9. After 3-5 minutes, remove the container from the heat and transfer the contents to sterilized jars.
10. Roll up, let cool and take to the basement.

Cold salting honey agaric

Recipes for preparing fresh mushrooms also include salting processes. For the cold method, only young and strong specimens are taken.

• honey mushrooms – 3 kg;
• salt – 120 g;
• bay leaf – 4 pcs.;
• carnation – 2-3 buds;
• grains of allspice and black peppers – 5 pcs.;
• horseradish leaves.

For the cold salting method, the mushrooms are not boiled, therefore, due attention must be paid to careful primary processing.

After sorting and cleaning honey mushrooms are immersed in salted water and left for 10-15 hours. During this time, it is recommended to change the water at least 3 times.

Further, the preparation of fresh mushrooms by cold salting is divided into several stages:

1. Horseradish leaves, part of a bay leaf, cloves and peppercorns are laid out at the bottom of the container.
2. Salt is distributed on top, the volume of which must be visually divided by the mass of fruit bodies. So, for 1 kg, you need to take 1-1.5 st. l. salt.
3. Put a layer of honey agaric on top and sprinkle with all the spices and salt again.
4. Carry out the procedure until all the ingredients are gone.
5. Cover the fruiting bodies with gauze, put a plate or any other plane on top and press down with a load.
6. Take the workpiece to a cool place for 1-1.5 months. After the specified period, honey mushrooms can be distributed in sterilized jars and closed with nylon caps.

How to cook fresh honey mushrooms: hot salting

For hot salting honey mushrooms must first be boiled. This process is considered more in demand, because the preparation can be started to eat in a couple of weeks. How to properly prepare fresh mushrooms for pickling?

• mushrooms – 2 kg;
• salt – 60 g (2 tbsp. l. with a slide);
• bay leaf – 5 pcs.;
• fresh dill (umbrellas are possible);
• garlic – 3-4 cloves;
• allspice and black pepper (peas) – 5-7 pcs.;
• cherry / currant leaves.

As mentioned, it is imperative to cook fresh mushrooms for hot salting.

1. For this, the fruit bodies after cleaning are placed in salted water and boiled for 20 minutes.
2. Then the water is drained, washed under the tap and left in a colander to remove excess liquid.
3. Meanwhile, fresh cherry and / or currant leaves are washed and dried.
4. Dill is washed and chopped, and garlic is chopped.
5. Fresh leaves are spread on the bottom in a prepared container.
6. Then the fruit bodies are laid out, sprinkling each layer with salt and the rest of the spices.
7. Cover with a plate and press down with a load, send to salt for 5-7 days.
8. Then the workpiece is transferred with spices into sterilized jars, closed with nylon lids and stored in the refrigerator.

What else can you do with fresh mushrooms: how to fry mushrooms

Among the variety of recipes prepared with fresh mushrooms, frying can be distinguished separately. The aroma of fried mushrooms coming from the kitchen will instantly bring home at the table. Such a dish can be combined with various products, as well as prepared for the winter.

• mushrooms – the amount at will;
• salt and black pepper – to taste;
• vegetable oil.

How to fry fresh mushrooms using such a simple set of products? I must say that the fruit bodies can be boiled in advance so that less time is given for frying.

1. Peel the mushrooms, remove the lower part of the stem and soak in cold salted water for 1 hour.
2. Then rinse again under the tap and put on a sieve or kitchen towel to dry out.
3. Meanwhile, heat the required amount of oil in a pan and add the mushrooms.
4. Cover and fry for at least 15 minutes.
5. Then open the lid, reduce heat and fry for another 15 minutes.
6. When the liquid has evaporated from the pan, you need to salt and pepper the dish.
7. If desired, you can add sour cream or mayonnaise and stew for another 10 minutes.
8. Serve with potatoes, pasta, cereals, meat and vegetables.

How to freeze fresh mushrooms for the winter

What else can you do with fresh mushrooms? Many housewives prefer to freeze these fruiting bodies in order to prepare delicious dishes from them in winter.

• honey mushrooms;
• spacing;
• plastic containers or cellophane bags.

How to freeze fresh mushrooms for the winter?

1. Many agree that it is better to freeze boiled mushrooms, then they will take up less space in the freezer. However, this procedure is calmly carried out with fresh fruit bodies.
2. If you plan to freeze fresh mushrooms, then you need to devote enough time to their primary processing.
3. First, you need to review the entire mushroom harvest intended for this harvest, and remove all damaged and wormy specimens.
4. Then cut off the lower part of the leg from each and rinse under the tap.
5. Place the mushrooms on a kitchen towel to dry.
6. Then spread out (not tightly) in a thin layer on the spacing.
7. Set the temperature in the freezer as low as possible and set the spacing with mushrooms.
8. After 3 hours, return to normal temperature, and put the mushrooms in plastic containers or plastic bags, then return to the freezer for long-term storage.

Honey mushrooms should be packaged so that the contents of one container or package are used to prepare only one dish, because re-freezing is prohibited.

Mushroom caviar recipe from fresh mushrooms

Mushroom caviar from fresh honey agaric is a 'magic wand' for resourceful housewives. This blank can be used as a filling for tartlets, pancakes, pizzas, pies and pies. In addition, with mushroom caviar, you can organize a delicious snack as soon as possible by preparing sandwiches with tea.

• mushrooms – 2 kg;
• onions and carrots – 2 large pieces each;
• garlic – 4 cloves;
• salt, pepper – to taste;
• vinegar 9% – 2 tsp;
• vegetable oil.

Making caviar from fresh mushrooms is very simple. It can be sealed in glass jars or frozen in plastic containers.

1. Clean the mushrooms from debris, remove the lower parts of the legs, cut large specimens into several parts and rinse with water.
2. Boil for 25 minutes, constantly skimming off the foam.
3. Then drain the mushroom broth, and transfer the fruit bodies themselves to a colander to drain.
4. During this time, peel and chop vegetables: onions and carrots – into cubes, and squeeze the garlic through a press.
5. Pour the required amount of oil into the pan and fry all vegetables until tender.
6. Combine mushrooms with fried vegetables and beat in a blender to the desired consistency. You can grind the mass one or more times, depending on the grain you want for the final product.
7. Then return the resulting mass to a deep frying pan or saucepan, add a little vegetable oil, salt, pepper and simmer over low heat under a closed lid for 20 minutes, remembering to stir regularly.
8. Open the lid and add vinegar, simmer for another 5-7 minutes and turn off the heat.
9. Distribute the mass in sterilized jars, cover with metal lids and put in a saucepan to sterilize for 30-40 minutes.
10. Close with nylon boiled lids, allow to cool and take to the basement.

If you want to freeze caviar, then cool it down and simply put it in plastic containers, and then send it to the freezer.

Fresh mushroom cutlets

We continue to discuss the question on the topic: what to do with fresh mushrooms? It turns out that very tasty and aromatic cutlets are obtained from these fruit bodies. This dish will help to decorate and diversify your festive and everyday table.

• fresh mushrooms – 700 g;
• onion – 1 small head;
• garlic – 1 clove;
• chicken eggs – 1 pc .;
• milk – 50 ml;
• slices of white bread – 2-3 pcs.;
• salt pepper;
• flour or bread crumbs;
• vegetable oil.

We offer a step-by-step recipe for fresh honey mushrooms with a photo.

We clean mushrooms and boil in salted water for 20 minutes.

Then fry in a dry frying pan until the liquid evaporates.

We cool the mushroom mass and make minced meat out of it: interrupt in a blender or grind with a meat grinder.

Cut the onion and garlic into small cubes, add to the minced meat.

We also drive in an egg and add bread soaked in milk.

Salt and pepper to taste and mix the minced meat well.

We form cutlets and roll them in flour or bread crumbs.

Heat the oil in a frying pan and fry on both sides until golden brown.

Serve with any side dish, pouring sour cream sauce with herbs.

Borsch from fresh honey mushrooms

As already noted, you can do anything with fresh mushrooms. So, among the recipes for all kinds of mushroom dishes, first courses are quite common.

• fresh peeled mushrooms – 400 g;
• water – 3 l;
• potatoes – 4 pcs.;
• cabbage – 200 g;
• carrots, onions and beets – 1 pc .;
• garlic – 2 cloves;
• tomato paste – 2 tbsp l .;
• salt, sugar, black pepper;
• sunflower oil.

Thanks to the photo and step-by-step description, borsch with fresh mushrooms will be very easy to prepare.

1. First of all, the peeled fruit bodies must be cut into pieces and boiled separately for 15 minutes in salted water.
2. Peel and rinse potatoes, onions, garlic, carrots and beets in water.
3. Put the diced potatoes in a saucepan with 3 liters of water and put on fire.
4. When it boils, put the boiled mushrooms and cook until the potatoes are ready.
5. During this time, fry should be done: chopped onion and garlic into cubes, fry in vegetable oil.
6. Add the carrots, grated on a coarse grater, and lightly fry.
7. Cut the beets into thin strips and add to the rest of the vegetables.
8. After a few minutes, add tomato paste to frying and dilute with boiling broth.
9. Simmer for 5 minutes and turn off the stove, and in the meantime, chop the cabbage.
10. After the potatoes are boiled, put the frying in a saucepan, and after 5-7 minutes of boiling, send the cabbage there.
11. Salt and pepper to taste, mix and wait for the borsch to boil for 3-5 minutes.
12. Turn off the fire, let it brew for 20 minutes and serve, decorate with fresh herbs.

Fresh mushroom puree soup

We continue the theme of the first courses from fresh honey mushrooms, getting acquainted with the recipe for a fragrant puree soup.

• honey agarics – 0.6 kg;
• potatoes – 0.2 kg;
• onions and carrots – 1 pc.;
• butter – 60 g;
• cream – 1 tbsp.;
• salt pepper.

1. Boil fresh peeled mushrooms separately in water for 20 minutes.
2. Pour the peeled and diced potatoes with water and cook until tender.
3. Cut the onions and carrots into cubes and fry in butter until soft.
4. Add mushrooms and fry over medium heat until the liquid evaporates.
5. Check the potatoes: if boiled, strain the broth and set aside.
6. Cool the potatoes a little and beat with a blender, adding cream.
7. Then grind the mushrooms and vegetables separately in a blender and add to the potatoes.
8. Take the broth from the potatoes and add to the soup until it acquires the consistency of kefir.
9. Return the dish to the stove and simmer over low heat for 20 minutes, adding salt and pepper to taste.
10. Fresh honey mushroom soup can be served with a lemon wedge and chopped herbs.

Delicious hodgepodge of fresh mushrooms

Due to the fact that with fresh mushrooms it turns out to make so many different dishes, we also offer a recipe for a delicious hodgepodge. This preparation can be added to the first and second courses, or simply eaten with a spoon.

• mushrooms – 1 kg;
• cabbage – 400 g;
• onions and carrots – 1 kg each;
• tomato paste – 350 g (you can take 2 kg of ripe tomatoes);
• bitter pepper – 1 pc.;
• salt – 3 tbsp. l .;
• sugar – 2 tbsp. l .;
• vegetable oil – 1 tbsp.;
• vinegar 9% – 4 tsp;
• grains of black pepper, bay leaf.

How to prepare a hodgepodge of fresh mushrooms, will show the recipe with a photo:

Boil fresh mushrooms for 20 minutes and transfer to a colander to remove unnecessary liquid.

Chop the cabbage, dice the onion and carrots, chop the pepper.

Put vegetable oil, tomato paste, all vegetables and mushrooms in a saucepan. If you are using tomatoes, then scald them with boiling water, remove the skin and pass through a meat grinder.

Add salt, sugar and simmer, stirring constantly, for 1 hour. At the end add vinegar, black pepper and bay leaf.

Distribute in sterilized jars, close with nylon lids, cool and take to the basement.

The recipe for cooking fresh mushrooms in a slow cooker

There are also recipes from fresh mushrooms for a multicooker. We offer to stew mushrooms with sour cream using this convenient kitchen appliance.

• mushrooms – 1 kg;
• sour cream – 150 ml;
• garlic – 2 cloves;
• salt pepper;
• vegetable oil.

1. Before you start cooking, fresh and peeled mushrooms need to be boiled. Is it possible to cook fresh mushrooms in a slow cooker and how to do it?
2. Put the mushrooms in the bowl of the appliance, pour 700 ml of water and put on the 'Cooking' or 'Stewing' mode for 30 minutes. After the sound signal, pour out the broth, and rinse the mushrooms with cold water, let drain.
3. Pour a little oil into the multicooker bowl, put honey mushrooms and set the 'Stew' mode for 30 minutes.
4. 10 minutes before it is ready, open the lid, add sour cream and chopped garlic, salt, pepper and close the lid until you hear a beep.

Drying fresh mushrooms

For those who are interested in what else to do with fresh mushrooms, we suggest that you familiarize yourself with the drying process.

• honey mushrooms;
• strong thread.

1. Clean the mushrooms from debris by wiping with a dry kitchen sponge, cut off the lower parts of the legs and spread in one layer on a newspaper in a dry ventilated area.
2. After a few hours, string each mushroom on a string and hang over the stove.
3. Mushrooms are considered ready when, with slight pressure, they begin to bend, and with strong pressure, they crumble.

You can store dried mushrooms in jars or paper bags.