How to cook saffron mushrooms. Fried mushrooms are the best ideas for cooking delicious mushroom dishes. Fried mushrooms in sour cream - recipe

In the midst of the "silent hunting" season, many cooks have many questions about using the collected mushrooms, especially many do not know how to cook mushrooms. In general, there are no differences or secrets of their preparation, the main thing is to decide on a good and interesting recipe.

What can be done with saffron mushrooms?

Any mushroom dish can be adapted to mushroom recipes. Given that they grew in forest conditions, mushroom pickers love them because they are considered the purest mushrooms, but you still need to prepare them for cooking.

1. The hat of the camelina is sticky, grass, spruce needles and other debris stick to it, but it is easily washed off with water.
2. Ryzhik grows in sandy soil, so under the hat, between the plates, sand can accumulate.
3. A long leg is cut off while still in the forest during collection, wormholes are cut out.
4. Wash the mushrooms with running water or soak for a few minutes in a bucket.
5. Dishes from mushrooms are prepared quickly, because it is not necessary to cook mushrooms. Redheads grow in pine forests where the air is as clean as possible.
6. The main feature of mushrooms is the absence of bitterness, so there is no need to soak them.

Before you cook mushrooms, you need to make sure they are clean, and it is not necessary to maintain integrity. For simple cutlets, the caps are chopped finely and mixed with the main mixture - it can be minced meat, vegetables or cereals, cooked until tender. The most popular recipe for this dish is chicken zrazy filled with mushrooms.

Ingredients:

• minced chicken - 1 kg;
• mushrooms - 500 g;
• hard cheese - 100 g;
• raw egg - 2 pcs.;
• salt, thyme;
• breadcrumbs, flour.

Cooking

1. Add the egg, salt and thyme to the minced meat, mix.
2. Finely chop the mushrooms, fry in a pan.
3. Form a cake from minced meat, put a spoonful of mushrooms, a pinch of grated cheese.
4. Decorate immediately, roll in flour, then in the egg and breaded in breadcrumbs.
5. Roast chicken cutlets from mushrooms until golden brown.

To surprise guests, you need to learn how to cook saffron mushrooms in an original way. This will help a proven way to create julienne with chicken. The dish will turn out very fragrant, rich and spicy. You can use smoked chicken, and bake it without using cocotte makers, because not everyone has them. Often, julienne is cooked in one dish in the form of a hearty pie.

Ingredients:

• mushrooms - 500 g;
• smoked breast - 300 g;
• sour cream - 2 tbsp. l.;
• flour - 1 tbsp. l.;
• onion - 1 pc.;
• egg - 1 pc.
• cheese - 150 g;
• salt pepper.

Cooking

1. Spasser the onion, add chopped caps, fry until tender.
2. Turn off the heat, add chopped breast, sour cream.
3. Transfer the mushrooms with chicken in sour cream to a baking dish, pour in the flour, mix, season with salt and pepper.
4. Break the egg, pour over the dish, sprinkle with cheese.
5. Bake for 30 minutes at 190.

After harvesting a generous "forest harvest", many housewives want to know how to cook saffron mushrooms for soup. You can cook any dish, like from the usual champignons, diversify with cheese or cream, it all depends on the preferences of those who will taste the treat. You do not need to boil the mushrooms in advance if you are sure of their purity.

Ingredients:

• mushrooms - 500 g;
• onion - 1 pc.;
• carrots - ½ pcs.;
• potatoes - 4 pcs.;
• processed cheese - 100 g;
• broth with meat - 4 l;
• salt, herbs, dry dill.

Cooking

1. Grate cheese, pour a glass of hot broth.
2. Saute onions, carrots and mushrooms.
3. Throw potatoes into boiling broth, cook until tender.
4. Enter the fry and pour in the cheese mixture.
5. Salt, season the mushroom soup with dill and chopped herbs. Serve after 15 minutes.

Delicious and fragrant caviar from mushrooms will turn out for every cook. In this recipe, you do not need to prepare the ingredients, only available products that are in every home are used. Garlic is added for a special piquant taste, and chili pepper is added for spiciness. Spices do not need to get carried away so as not to interrupt the forest aroma.

Ingredients:

• mushrooms - 2 kg;
• carrots - 2 pcs.;
• onion - 1 pc.;
• chili - 1 pod;
• garlic - 4 cloves;
• oil, salt, black pepper.

Cooking

1. Scroll the washed hats through a meat grinder into a large strainer.
2. Grate the carrots on a fine grater, chop the onion.
3. Heat the oil in a frying pan, add the mushrooms, fry until the liquid evaporates.
4. Add onions and carrots, simmer until cooked through on low heat.
5. Add crushed garlic and chopped pepper, salt, season with ground pepper.
6. Chilled caviar is served as a topping for sandwiches.

The first thing that experienced mushroom pickers prepare after picking is. A quick, tasty and very satisfying dish is not supplemented with complex ingredients, only onions. The treat is prepared very quickly, so you can immediately start setting the table so as not to waste time and taste the dish hot.

Ingredients:

• mushrooms - 300 g;
• potatoes - 5-7 pcs.;
• onion - 1 pc.;
• oil, salt.

Cooking

1. Fry potatoes in oil until half cooked.
2. Separately fry mushrooms with onions.
3. Mix the contents of two pans, salt.
4. Simmer over low heat covered for 5 minutes.

It's easier to bake. The treat will come out magnificent, it will turn out successful even with an inept cook. Mushrooms must first be fried with onions to reveal the forest aroma. The dough should not be made with fresh milk, so that the crumb does not turn out “rubber”, kefir, sour cream, yogurt are ideal. To use the indicated amount of ingredients, you will need a form with a diameter of 25 cm.

Ingredients:

• mushrooms - 500 g;
• onion - ½ pc.;
• kefir - ½ st.;
• eggs - 2 pcs.;
• salt - 1 pinch;
• baking powder;
• flour - 1 tbsp.;
• butter - 100 g.

Cooking

1. Mushrooms fry with onions, salt, cool.
2. Beat eggs with salt, add soft butter and kefir.
3. Add baking powder and flour.
4. Pour half of the dough into the oiled form, distribute the filling, pour the rest of the dough.
5. Bake for 35-40 minutes at 190.

Prepared from fresh mushrooms or marinated. The main composition of the dish is sauerkraut, onions, sometimes potatoes. Often the dish is supplemented with meat, pork ribs, fried in advance, are ideal. A delicious and rich treat is prepared very quickly and simply, everyone will master the recipe.

Ingredients:

• fresh mushrooms - 500 g;
• sauerkraut - 400 g;
• potatoes - 5-7 pcs.;
• pork ribs - 300 g;
• onion - 1 pc.;
• salt, oil for frying.

Cooking

1. Fry the ribs in a pan, salt, transfer to a roasting pan.
2. Spasser the onion, throw in the mushrooms, simmer until tender, put it on the meat.
3. Fry potatoes, salt, transfer to a roasting pan.
4. Add washed sauerkraut, mix.
5. Simmer the hodgepodge for 20 minutes over low heat.

This one will transform the most boring dish. It is served with porridge, and with pasta, and with a vegetable side dish. An excellent treat is prepared quickly, eaten at lightning speed, because the bright taste of mushrooms goes well with sour sour cream. It makes no sense to supplement the dish with spices, enough salt and a little chopped dill.

Ingredients:

• mushrooms - 500 g;
• onion - 1 pc.;
• sour cream - 1 tbsp.;
• flour - 1 tbsp. l.;
• salt, dill, oil.

Cooking

1. The mushrooms are cut coarsely, poached in a frying pan.
2. Add onions, salt, fry until tender.
3. Add flour, stir.
4. Pour in sour cream, season with dill.
5. The sauce is served hot with a side dish.

Be sure to prepare with vinegar, the recipe of which is not difficult. Preservation does not need to be sterilized; vinegar is responsible for the duration of storage. These mushrooms are not bitter, so they do not need to be soaked, but they must be washed and cleaned of contaminants. Before salting, clean mushrooms are dried from drops. For a given amount of ingredients, you need to prepare 2 half-liter jars.

In many cuisines of the world, mushroom dishes are considered delicacies. All thanks to the unsurpassed taste and high content of nutrients in this mushroom. Recipes for cooking mushrooms are striking in their diversity.

Mushrooms are dried and salted, stewed and fried, as part of pizza and pies. No less tasty soup and. How to cook these mushrooms?

There are many options for what can be done with mushrooms. These are classic recipes of Russian cuisine, and dishes with a touch of originality.

The recipe for pies with mushrooms is very simple. Have to take:

First you need to prepare the dough. Finely chop the mushrooms, fry well in vegetable oil. Add onion and pepper to the pan. Refrigerate the mixture. From the finished dough and filling, form pies and fry in hot oil.

Italian notes

The recipe for pizza with mushrooms will appeal to many gourmets. This dish attracts with its aroma and mild taste. To make a pizza with a diameter of 30 cm (8 servings), you will need:

The process of making pizza consists of several stages:

1. First you need to prepare the filling. Pour oil into a frying pan and add mushrooms, diced onions. Fry over low heat until the vegetables are browned. Let cool.
2. Grate cheese. You can use any grater.
3. Pre-switch on the oven at 190°C.
4. Lay the dough out on a floured board. Form a thin layer from it. You can do this with a rolling pin (roll out) or with your hands (stretch). The thickness of the dough should not exceed 5 mm.
5. Line a baking sheet with baking parchment and sprinkle with flour. Put dough on it.
6. Spread a layer of dough with tomato sauce and spread the filling evenly. Cover everything with grated cheese.
7. Put in the oven for 15 minutes.

Pizza is served hot. You can add more grated cheese on top.

Preparation for the winter

How to cook mushrooms for the winter? They can be salted. Salted mushrooms are stored in a cool room at a temperature of about + 5 ... + 6 ° C. If it is colder, they will begin to break down and lose their extraordinary taste. If the temperature rises, the mushrooms will simply turn sour. To improve storage, you can put a sheet of horseradish on top.

For salting to succeed, the mushrooms must be covered with brine. And so that they do not lose their color, before salting, they need to be poured with boiling water for several minutes.

How to cook salted mushrooms? According to the recipe, you need to take 1 kg of mushrooms and 50 g of salt. First, sort and clean the mushrooms, while removing the legs. Put them in a prepared bowl with hats down, sprinkle each layer with salt. Close tightly and place a weight on top. Once the mushrooms have settled, add a new layer. It usually takes about a month to pickle.

A little spice

What to do with mushrooms, if the classic recipes are salty and fried mushrooms tired? You can cook them in the original way. For spicy mushrooms, you need to prepare:

• 1 kg of mushrooms;
• 1 sheet of horseradish;
• 5 currant leaves;
• 3 bay leaves;
• a few peas of allspice;
• 1/2 tsp ground black pepper;
• salt to taste.

What does the cooking process for this dish look like?

1. Peel the mushrooms and pour over with boiling water. Let cool and dry.
2. Take a deep bowl. Cover its bottom with currant leaves. Put bay leaves and peppercorns on top of them.
3. Lay the mushrooms upside down. Pour salt, previously mixed with ground pepper.
4. Put a sheet of horseradish on top. Close and press down with something heavy.
5. Put in a cool place for about a month.

Stew

You can make hearty and healthy stew from mushrooms. It will appeal to those who do not like to mess around at the stove for a long time.

Ingredients:

• 400 g potatoes;
• 300 g fresh mushrooms;
• 230 g sour cream;
• 10 g flour;
• 100 g butter;
• salt and pepper to taste.

This set will make 4 servings. The recipe looks like this:

1. Peeled potatoes cut into cubes. Boil it in salted water.
2. Cut the mushrooms. Add them to potatoes.
3. Combine flour with sour cream. Mix the mixture and add it to the bowl with vegetables.
4. Salt, add pepper.
5. Pour into a baking dish and place in an oven preheated to 180°C. Simmer until done.
6. Serve with finely chopped greens.

Dutch beef with marinated mushrooms

To prepare, you need to follow a few simple steps:

1. Salt the meat.
2. Place finely chopped onions, carrots and celery in a bowl. Put meat, pepper, bay leaf and oil on them. Roast a little in the oven.
3. Cut the beef. Add grated horseradish, previously fried in oil.
4. Pour over the sauce left over from the roast.
5. Add mushrooms.
6. Simmer over medium heat until fully cooked.

in pots

To prepare the dish, you will need pots with a capacity of 0.5 liters. Put two sliced ​​​​potatoes on their bottom, and caps of mushrooms on top. Add salt and pepper to taste. Pour sour cream over all ingredients. Close the pot juicy from unleavened dough. Cook in the oven for about half an hour. Serve hot.

Salad "Hutsulsky"

For the salad you need to take:

• a few cloves of garlic;
• salt to taste;
• a couple of onions;
• 0.5 kg of fresh or dried mushrooms;
• 1 beet.

Grind garlic together with salt in a deep container (preferably ceramic). Finely chop the onion. Mix one half with garlic, and fry the other half until golden brown. Separately prepare the mushrooms, boil and fry them, boil the beets. Cut all ingredients into cubes and mix.

Sauce

From mushrooms you can cook a delicious sauce for meat. You need to take brown sauce, 1/2 cup mushrooms and 2 tbsp. wine or sour juice, such as apple juice. Finely chop the mushrooms and stew in a small amount of vegetable oil. Mix with sauce. Boil a little over medium heat. Add wine at the end of the boil. Serve with roast beef, pork or veal.

Methods for preparing mushrooms are varied and simple. It is enough to take a few simple ingredients, and after a couple of hours you can please the household with a fragrant and incredibly tasty dish. Mushrooms are used both in traditional recipes and in original ones, for example, in pizza. Mushrooms are rightfully considered mushrooms of the first category. They are in the first place for many gourmets. In addition to taste, these mushrooms also have many useful properties. Their meals are hearty and nutritious.

Mushrooms cannot be confused with any other mushroom. And this concerns not so much external as taste characteristics. Ryzhiki are wonderful both salted, and pickled, and fried, and boiled. Mushrooms mushrooms, the recipes of which are varied, will be a great addition to the everyday or holiday table. In terms of their nutritional qualities, the content of amino acids, vitamins and minerals, they are superior to beef, chicken and eggs. At the same time, mushrooms are surprisingly easily accepted by the body, unlike other wild mushrooms, which can cause discomfort in the stomach. They are low in calories (only 22 kcal per 100 grams), so they can be used even if you want to lose weight.

How to choose and collect

Going on a “quiet hunt” for mushrooms, you should rely on the fact that most likely it will not work to collect a full basket of a dietary product. These mushrooms are quite rare and in small groups. Very young specimens that did not have time to exude worms are considered especially valuable. Ryzhik love shady places and are most often found in young spruce forests, pine forests, in poorly lit glades and edges. Having collected their mushrooms, we will tell below), you can surprise your loved ones with healthy and tasty dishes.

Ginger can have both an orange color that justifies the name, and blue-green. However, in any case, red milky juice is noticeable on the cut of the mushroom, allowing an inexperienced mushroom picker to navigate the correctness of his find. You can collect mushrooms from the last days of July and ending with the first frosts. At the same time, mushrooms are good at camouflage, and in order to notice a delicious camelina, you should bend well.

simple recipe

If you are lucky enough to pick young and beautiful mushrooms, take the chance to fully enjoy the taste of amazing mushrooms without wasting time on cooking. To do this, you just need to read about mushrooms quickly and easily. It is necessary to thoroughly clean them from dirt, rinse and put them head down on a flat dish. It remains only to salt the mushrooms and leave for an hour and a half. The original snack with a slightly bitter aftertaste is ready.

Salted mushrooms

One of the traditional recipes for mushrooms is available even to a novice cook. The gifts of the forest prepared in this way will be a real gift for a gourmet. Mushrooms cleaned of dirt and washed with running water must be poured with water and boiled for 5 minutes after boiling. All the time you should remove the resulting foam. Let the mushrooms drain in a colander and put them in a container (bowl, tub, bowl), sprinkling each layer with allspice (10 pcs.), Bay leaf (2 pcs.), Chopped garlic (3 cloves), dill (bunch) and salt ( at the rate of 4 teaspoons of salt per kilogram of mushrooms). Press the mushrooms with oppression and refrigerate for 45 days. After that, the mushrooms are packaged in small jars and covered with tight lids or left in a tub in the basement. The described recipe for salting mushrooms mushrooms is one of the simplest and most delicious.

How to store the finished product

The room in which mushrooms will be mushrooms (salting recipes are presented above) should be darkened, cool and well ventilated. The best temperature is 5-6 degrees. At lower values, the mushrooms will freeze, and in a warm environment, mushrooms can turn sour and lose their unique taste. It is necessary to periodically ensure that the brine completely covers the mushrooms. When it evaporates, you need to add boiled chilled water to the dishes with the addition of a small amount of salt. If mold has appeared, then it can be removed with gauze dipped in hot salt water. Mushrooms mushrooms (how to cook these gifts of the forest, we consider in the article) are dense and tasty.

Marinating

Their pickled mushrooms, described in this recipe) are distinguished by their rich taste and attractive appearance. They are able to decorate any holiday table. Pickled mushrooms differ from salted ones in a more refined taste, and in the absence of bitterness, which may be present in other cooking methods. Camelina made according to this recipe can be used to complement many dishes, such as salads and vinaigrettes. To prepare an original and hearty snack, you will need the following ingredients:

1 kg of mushrooms;

2/3 cup purified water;

a teaspoon of salt;

Citric acid (about 1/5 tsp);

A few peas of allspice.

More about the cooking process

Cleaned from forest debris, mushrooms must be poured with salted boiling water and immediately discarded in a colander. This procedure will provide the product with a delicate taste. Making a marinade is extremely simple - mix water with salt and citric acid and simmer on low heat for about 20 minutes. The resulting solution should be poured with the gifts of the forest, not forgetting to add peppercorns, and cook for 15 minutes. Remove the pickled mushrooms mushrooms from the pan and put them in sterilized jars. Pour strained marinade, roll up and store in any cool place. Such mushrooms can be stored on the balcony, in a cool cellar or in the refrigerator.

Spicy mushrooms

Mushrooms mushrooms, the recipes for which every mushroom picker has, can also be spicy. First of all, you need to determine the storage temperature tasty preparation. If the mushrooms stand in a cool and well-ventilated cellar, then 40 grams of coarse salt are taken per kilogram of mushrooms. If you plan to leave a snack in the apartment, then you will need at least 50-60 grams of salt. Spicy and spicy taste will be a real discovery for all mushroom lovers.

Spicy Snack Ingredients:

1 kg of mushrooms;

Horseradish leaf;

5-6 black currant leaves;

3 bay leaves;

A few peas of allspice;

0.5 tsp black ground pepper;

Preparing a savory snack

Mushrooms are thoroughly cleaned of debris, spread out in a single layer on a sieve and rinsed with boiling water. Immediately after this, the mushrooms should be cooled in ice water and allowed to dry. Spread evenly on the bottom of an enameled pan, bowl or tub, add parsley and peppercorns. Put the mushrooms upside down and cover in layers with salt mixed with ground pepper. Put horseradish on top, cover with a wooden circle (or plate) and leave the load. After a month of settling in a cool (+5 degrees) place, delicious spicy mushrooms mushrooms (how to cook them, you read in this recipe) can be put on the table.

fermented product

Camelina mushrooms (how to cook them in another way, we will describe below) differ from others in that they are even better absorbed by the body thanks to lactic acid. For cooking, specimens with a hat no more than 5 cm in diameter are suitable. Peeled and washed mushrooms are poured over with boiling water, allowed to drain and placed in glass jars, sprinkled with salt and adding filling. The latter is made from water boiled and cooled to forty degrees (one liter is needed), a tablespoon of sour milk, fifteen grams of sugar and thirty grams of salt. Water is calculated in such a way as to completely cover the product. The load is placed on top. Mushrooms are sent to a dark, cool place for ripening for two to three weeks. Bon appetit!

Many recipes have been written about how saffron mushrooms are cooked. They just don’t do anything with them: they fry, and salt, and marinate. Potato with mushrooms is a classic dish of Russian cuisine, the history of which goes back more than one century.

Ryzhik is very easy to recognize even for someone who is not an avid mushroom picker. Mushroom caps have a bright orange-red color, in shape they can be either round and convex, or funnel-shaped. It is not recommended to collect large specimens, because they can be chosen by forest insects and worms.

It is no coincidence that the color of saffron mushrooms is so saturated. This is due to the high content of beta-carotene in the mushroom, which is transformed into vitamin A when it enters the human body. It plays a very important role in maintaining health and visual acuity.

The benefit of mushrooms is that it is a source of minerals and trace elements that a person needs to maintain normal life. Among them:

• sodium;
• magnesium;
• potassium;
• phosphorus;
• iron;
• calcium, etc.

The fungus contains an antibiotic of plant origin called lactrioviolin. It naturally inhibits the growth of harmful microorganisms and is used to treat bacterial infections.

The amino acids that are in mushrooms are easily digestible by the human body. That is why after eating mushrooms prepared in various ways, there is no feeling of heaviness in the stomach.

Camelina can be included in the menu of vegetarians, because it is a complete source of protein and a very high-calorie food. They are recommended to be eaten in fasting, when the body is in dire need of nutrients.

Together with useful properties mushrooms also have some harmful ones. Among them:

• ability to cause constipation;
• the impossibility of use by people with diseases of the digestive system.

Please note that avoiding the inclusion of mushrooms in the diet is necessary after undergoing gallbladder surgery.

In addition, despite the recognizability of saffron milk caps, people who do not have experience in this matter should be attentive to their collection. Even one poisonous mushroom that got into the basket by accident can have the most negative impact to health and pose a real danger.

How to pickle mushrooms mushrooms (video)

Pickling and salting methods

Camelina is a mushroom that can be eaten raw. To do this, you need to choose only young strong specimens that have not deteriorated and have not been eaten by worms. They are washed well under ordinary running cold water, and then placed in a deep container upside down with plates. After that, the mushrooms must be carefully salted so that salt gets on each of them. After 1 hour or a little more, the mushrooms will give juice of a special reddish hue. This means you can eat them. In this way, salted mushroom is considered a good snack for strong alcoholic drinks.

Salting mushrooms is also popular. How to salt them? This is done in two ways:

• cold;
• dry.

For the first method, the mushrooms are sorted out, cleaned of the remnants of the earth, grass and leaves, washed. If they have long legs, then they must be cut off, and then tightly laid with hats down in the prepared dishes. Mushroom layers should be from 6 to 10 cm thick and carefully sprinkled with salt (60 g of salt per 1 kg of mushrooms). Everything is placed under oppression to get rid of excess air inside. The dish is prepared for about 30 days.

Pine and spruce mushrooms are recommended to be salted dry. It implies the absence of any liquid during the cooking process, the mushrooms are not even washed, they are only cleaned. In a container where they are placed in the same way as with cold salting, the forest product is poured with salt (40 g of salt per 1 kg of mushrooms).

Dry-salted salted mushroom can be used to make canned food that lasts longer. The mushrooms are placed in steamed glass jars, poured with brine, rolled up the lids and sterilized.

To prepare pickled mushrooms, you need to carefully choose mushrooms that have hats no more than 5 cm in diameter. They are cleaned, washed, and necessarily doused with boiling water. Only hats are placed in jars, covered with salt, poured with a solution of 30 g of salt, 15 g of sugar, 1 tbsp. l. sour milk per 1 kg of mushrooms. The load that is placed on the mushrooms must go into the liquid. The preparation process takes 3 weeks.

Pickled mushrooms are also prepared quite simply. Prepared caps are poured with boiling salted water, let it brew for 3 minutes under the lid. After that, the liquid is drained and the mushrooms are cooled, then they are laid out in jars and poured with marinade at room temperature.

The marinade is specially prepared from ¾ cup of water, 1 tsp. salt and spices to taste per 1 kg of mushrooms. It is boiled for 30 minutes over low heat, and then ½ cup of 8% vinegar is added.

How to cook mushrooms (video)

Recipe for soup, salad and potatoes with mushrooms

Exquisite tender soup is prepared from fresh mushrooms. For this you need to take:

• mushrooms - 300 g;
• onion - 1 pc.;
• semolina - 1.5 tbsp. l.;
• sour cream - 2 tbsp. l.;
• melted butter - 1 tbsp. l.

Finely chop the onion, wash and chop the mushrooms. In melted butter, stew onions and mushrooms, salt, gradually add semolina. All boil on low heat for 30 minutes, served with sour cream and herbs. If there is little liquid during the stewing process, you can add water or broth.

To prepare potatoes with mushrooms, you need to take:

• chopped salted mushrooms - 1 cup;
• potatoes - 0.5 kg;
• grated hard cheese - 2 tbsp. l.;
• sour cream - 30 g;
• butter - 50 g.

First boil the potatoes in their skins, cool, peel, fry. Put potatoes and mushrooms in layers in a deep frying pan, sprinkle with cheese, pour sour cream, bake in the oven for 20-30 minutes.

Pickled mushrooms can be used to make a salad. You need to take the following ingredients:

• pickled mushrooms - 200 g;
• chicken egg - 1 pc.;
• green peas - 4 tbsp. l.;
• sour cream - 2 tbsp. l.;
• green onion - 70 g;
• salt.

The egg must be boiled, the remaining components cut, mixed, seasoned with sour cream, salt. The resulting salad can be added to the festive table.

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IN ancient Rus' this legend was told by many generations of avid mushroom pickers - they say that the cap of the gingerbread actually belonged to a kind dwarf. The little man differed from his fellows in that, unlike them, he wore not a gray (inconspicuous) hat, but a bright, orange one. But the main difference was in his kindness - he helped people, scattering small handfuls of gold in the glades, but people needed more and more gold. The good dwarf was tired of the greed of man and one fine day he simply left his hat in the clearing and disappeared. Since then, under the hat of a gnome, a beautiful mushroom mushroom has appeared, as an eternal reminder that gold is expensive when you earn it. Many mushroom pickers, heeding the advice of the gnome, collect beautiful mushrooms and sell them freshly cut, salted, and pickled, while earning pretty good money. By the way, in the days of Tsarist Russia, they were valued more than the famous French champagne.

Ryzhik is a bright representative of russula

It is very easy to recognize mushrooms - by the rounded-convex shape of the mushroom cap, you should pay attention to the curved edges of the hat, which then straighten out. The hat, already an adult mushroom, is painted in bright red-orange or yellow-pink colors, it can be up to 17 cm in diameter. Bending over the camelina, you can see that the skin on the hat is even and a little sticky. The leg of the mushroom is cylindrical in shape, up to three centimeters thick in diameter, and no more than 9 cm high.

In the forests of Russia, only 6 species of camelina mushrooms are distinguished:

• alpine or salmon
• pine
• fir
• red ginger
• spruce camelina
• real camelina

These wonderful mushrooms grow on sandy soil, so they are easy to find in the Urals, the Far East, Siberia and the European part of Russia. Young pines, pine forests, coniferous forests, larch and spruce forests are the best places to collect mushrooms, look for them in fallen needles and thick grass, next to spruce trees and near moss. Leaning lower, you can immediately find a mushroom family, but take a closer look - it is better to cut off a young mushroom, and let the old ones eat up the worms. Don't believe? Pay special attention to the stem of the mushroom: in the old one, as a rule, it has already been undermined by a worm, leave it. To collect mushrooms mushrooms, they begin in the third decade of June, and end with the first frosts.

What attracts people to redheads

Avid mushroom pickers know that mushrooms are valued not only for their taste, but also for their high content of useful elements. As part of one mushroom, scientists found a large amount of beta-carotene (in the human body it is transformed into vitamin A), B vitamins, ascorbic acid, as well as fiber, saccharides, and various ash substances. Eating mushrooms mushrooms, you can see that it improves over time appearance of a person: hair acquires a healthy shine, nails cease to be brittle, and skin color attracts the eyes of passers-by. Magic, many will think - no, mineral salts just start their work, of which there are a lot in these mushrooms. In addition to phosphorus, calcium, magnesium, sodium, iron and potassium, scientists have found lactrioviolin in the composition of the fungus - a natural antibiotic that helps the body fight inflammatory processes, it stops the growth of bacteria (including tuberculosis).

Having tried salted, pickled or fried mushrooms for the first time, you understand that mushrooms may well be in the line of delicacies on the festive table. During the reign of Peter I, mushrooms were exported to France precisely as a delicacy. In terms of taste, many mushroom pickers put mushrooms and porcini mushrooms in the same row.

Not only a professional chef, but also an amateur can prepare dishes from saffron mushrooms. They do not need to be soaked for a long time, just rinse from debris and pour over boiling water.

Salted mushrooms

To pickle mushrooms, it is enough to wash the mushrooms, select good, dense mushrooms. The long legs of the mushroom should be slightly shortened, the prepared mushrooms should be put in a barrel, or makita, or an enameled pan. It is necessary to lay the mushrooms with their hats down, tightly enough, sprinkle each new layer with salt. When all the mushrooms are already laid, put oppression on top (it can be a wooden circle, a cleanly washed large stone, or just a lid on which put a three-liter jar of water on top). Juice will appear soon (usually in a couple of days), and after 40-30 days, you can serve a dish called “salted mushrooms” on the table. Store ready-made salted mushrooms in the refrigerator, after transferring them from a large container to jars.

To properly salt mushrooms, you need to remember that the mushrooms are tasty and not salted per kilogram, use only 50 grams of table salt.

Fried mushrooms

Put finely chopped bacon on a preheated pan, melt the lard, then add finely chopped onion, simmer it for a couple of minutes, then add chopped mushrooms and fry until tender. To improve the taste of the dish, stir the mushrooms frequently during the frying process. From proven experience, in order for the dish to be very tasty, remember:

for 400 grams of mushrooms, take 1 medium onion, 80 grams of bacon, salt to your taste.

The holiday is coming soon, and the usual salads are already fed up, and I want to surprise the guests, serve a hodgepodge to the table:

mushroom hodgepodge with mushrooms

cook quickly enough, and even an amateur can cope with such a recipe. Put in the bottom of the pot butter when it starts to melt, add chopped cabbage, pour milk over it and leave to simmer for about 60 minutes. Add mashed tomato there (can be replaced with tomato paste), sugar, lemon juice, bay leaf, a pinch of salt to your liking.

At the same time, in a frying pan, in oil, fry the chopped mushrooms. Add the fried onions to the mushrooms, salt and simmer for about 30 minutes under the lid.

We put the prepared ingredients on the bottom of a deep frying pan in layers, and first we grease the bottom with oil and sprinkle with breadcrumbs. Layers begin and end with cabbage. The finished cake should be sprinkled with oil, sprinkled with a little breadcrumbs and sent for 30 minutes in a preheated oven (up to 180 degrees).

For such a hodgepodge, you need to take:

• mushrooms 400 grams,
• half a kilo of white cabbage,
• one ripe tomato or paste 1 tablespoon,
• milk - 1 cup
• sugar, take 1 teaspoon
• lemon juice - squeezed from half a lemon
• bay leaf
• any vegetable oil

Well, to completely surprise the guests, put on the table

fresh mushroom salad

The mushrooms must first be cleaned, pour boiling water for a couple of minutes (2-3), drain the water. Finely chop the onion, pass it for a couple of minutes in hot oil. Mushrooms, pre-finely chopped, add to the onion, salt and pepper - to your taste, mix the ingredients, pour sour cream and into the oven, do not forget to heat it to 180 degrees, the cooking process is 30-40 minutes. When you serve, do not forget to sprinkle the finished dish with herbs. For such unusual salad prepare ahead of time:

• Redheads - 250 grams
• Bulb - 1 pc.
• Sour cream - 100 grams
• Any oil, vegetable

Salt, herbs and pepper - to your taste!

One more thing I would like to say: mushrooms mushrooms are very useful and nutritious. Although they are very low in calories, which is a big positive - you can eat a lot. But there is one thing - mushrooms are strictly prohibited for people with gastritis, cholecystitis, those who suffer from frequent constipation, after gallbladder operations, pancreatitis.

However, do not be upset - when the time comes, feel free to go looking for little red gnomes, bending down each time, make a wish and enjoy the magnificent nature of your land.