How to cook honey mushrooms: until fully cooked, do you need to boil them before frying, recipes, tips

Honey mushrooms are considered quite popular. They are salted, stewed, fried, marinated, added to salads, used to make sauces, and many other dishes. It's important to know that if you make a mistake while preparing them, they can be harmful to the body. To avoid poisoning and gastrointestinal upset, it's important to follow all the preparation steps before preparing honey mushrooms.
Before adding mushrooms to dishes, they should be cleaned and cooked. We'll explain the specifics of preparing honey mushrooms in detail!

How to prepare honey mushrooms for cooking

After harvesting, prepare the honey mushrooms for cooking. First, sort them. Discard any wormy or spoiled mushrooms. Then, clean them of dirt and leaves using a sponge or cloth. Trim the stems slightly and rinse the mushrooms under water. Large mushrooms should be cut into pieces.

How to cook honey mushrooms

Before cooking honey mushrooms, you need to make sure that all of them are edible:

1. Place mushrooms, onions and a few cloves of garlic in a container with water.
2. If they turn brown, you can safely throw away all the contents, because you have come across false poisonous honey mushrooms.

You can also test for edibility by placing a piece of silver in the water with the mushrooms while they're cooking. If it darkens, discard the mushrooms.

To avoid making mistakes when collecting honey mushrooms, read about types of edible honey mushrooms and how to distinguish them from false honey mushrooms.

If all is well, remove the mushrooms and rinse them with cold water. Then return them to boiling water with salt (1 teaspoon per 2 liters) and cook as needed, depending on how you plan to use the mushrooms.

How long do honey mushrooms need to be cooked until they are fully cooked?

To cook honey mushrooms until fully cooked, first place them in boiling water, add salt, and boil for 5 minutes. Then rinse and add them back to boiling salted water for 25 minutes. Skim off any foam regularly.

Do I need to boil it before frying?

It is not necessary to boil honey mushrooms before frying (some gourmets say that this should not be done, as it will lose the mushroom aroma):

1. Place a pot of water on the fire, add salt and wait until it boils.
2. Add the mushrooms and cook for about 20 minutes. Skim off any foam that forms.

When the mushrooms are ready, drain the liquid. Now you can start frying.

How long to steam before salting and pickling?

Pickled and salted honey mushrooms are a great winter preserve. First, boil them:

1. Place the mushrooms in boiling salted water, just enough to cover them, and cook for about 10-15 minutes. Skim off any foam.
2. Remove the container with the mushrooms from the stove and put them in a cool place. Once the mushrooms have cooled, it's best to cook them for another 30 minutes the next day, adding the spices.

All that remains is to wait until the mushrooms sink to the bottom and you can begin placing them in jars.

How long to cook before freezing?

If you plan to freeze honey mushrooms, they should be boiled and cooled first. Drop the mushrooms into boiling salted water. Boiling time varies depending on the mushrooms' ripeness. Young mushrooms should be boiled for about 25 minutes, while more mature mushrooms should be boiled for 40 minutes. Once cooked, transfer them to a colander to drain off excess water. Allow them to dry completely before transferring them to a freezer container.

You can find out how to freeze honey mushrooms for the winter on our website Top.tomathouse.com.

How to cook honey mushrooms in a slow cooker

Honey mushrooms are easily cooked in a slow cooker. Pour water into a bowl and place a plastic sieve with the prepared mushrooms on top. Sprinkle the mushrooms lightly with salt and set the slow cooker to "Steam" for about 25 minutes.

How long to cook frozen honey mushrooms?

If you want to cook frozen honey mushrooms, boiling them is recommended for a milder flavor. Place the mushrooms in a saucepan of cold, salted water. Bring to a boil on the stovetop, then simmer for 10 minutes. Be sure to skim off any foam that forms during cooking. Then, transfer the boiled mushrooms to a colander and allow the liquid to drain.

How to dry honey mushrooms and then cook them You can find out on our website.

Recipes

Let's look at some delicious dishes with these mushrooms.

Soup

To prepare honey mushroom soup you will need the following ingredients:

• honey mushrooms - 500 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• potatoes - 4 pcs.;
• vegetable oil;
• seasonings to taste.

Step-by-step recipe:

1. Boil the honey mushrooms.
2. While the mushrooms are cooking, finely chop the onion and grate the carrots.
3. Add oil to the frying pan and fry the onions and carrots.
4. Peel the potatoes and cut into cubes.
5. Add all ingredients to the mushrooms, add salt and your favorite spices. Cook until the potatoes are tender, about 20 minutes.

Before serving, the first course can be garnished with herbs.

Salad

Necessary products:

• honey mushrooms - 250 g;
• potatoes - 250 g;
• tomatoes - 3 medium or 3 large;
• vegetable oil - 3 tbsp;
• egg - 1 pc.;
• parsley and dill - 10 g each;
• pepper and salt to taste.

Step-by-step preparation:

1. Clean, wash, cut and boil the mushrooms.
2. Boil the potatoes in their skins and hard-boil the egg.
3. Peel the potatoes and egg and cut them into slices.
4. Cut the tomatoes into large half-slices.
5. Mix all ingredients in a deep bowl, add salt and pepper, and season with vegetable oil.

Before serving, finely chop the herbs and sprinkle them over the salad.

Tips for cooking honey mushrooms from Top.tomathouse.com

To use it again in cooking, it is necessary to take into account several important tips:

• Fresh mushrooms shouldn't be refrigerated because they spoil quickly. Once you bring them home, clean them and cook them immediately.
• It's best to buy honey mushrooms that are grown commercially. This is because poisonous mushrooms can grow alongside edible ones, making it difficult to distinguish them.
• When cooking, be sure to add salt to the water at a rate of 2 liters of water and 1 tablespoon of salt per 1 kg of honey mushrooms.
• There is no need to soak honey mushrooms for a long time before cooking, because these mushrooms are too fragile.
• To preserve the color of honey mushrooms during cooking, you can add a little lemon juice or vinegar.

We've explained how to prepare honey mushrooms for further use and cook them deliciously. These mushrooms make delicious and nutritious dishes, but consuming them in excessive quantities is not recommended. Everything is good in moderation! Otherwise, you can cause gastrointestinal upset.

Tips for preparing honey mushrooms from experienced mushroom pickers

Honey mushrooms should never be boiled. This will drain all the flavor, leaving only the texture. Frying them in a pan will release a lot of liquid, which will quickly cook them. Never drain the liquid; instead, let it evaporate. As it evaporates, add a little vegetable oil or sour cream and salt. Finally, add fried onions. This will create a flavorful, delicious, and completely safe dish.

In fact, it's better to boil them and rinse them thoroughly, because the mushrooms are small and harder to clean. Otherwise, why not fry them right away? I fried them, they were delicious, and somehow I wasn't at all scared. It's just heat treatment, after all, so what's there to be afraid of? It's just that we're all different, with our own tastes and recipes.

When it comes to health, it's better to overcook than undercook. Mushrooms picked in the forest should be boiled twice for 20 minutes before frying. Drain the water from the first boil. Then (after the second boil), drain the water, dry the mushrooms slightly, and you're ready to fry.

For me, it's a matter of taste. I don't believe honey mushrooms need to be boiled before frying. In fact, my experience with these mushrooms tells me that frying them is quick and easy, and they retain a wonderful flavor. No one I know has ever complained of digestive problems after eating fried honey mushrooms. First, simmer the mushrooms to release their juices, then drain the juices and fry for another 10 minutes. On the other hand, if you're overly cautious, especially in light of the recent rumors about edible mushroom poisoning, you can boil the mushrooms. In this case, boil them for 10 minutes to half an hour before frying.

Don't boil honey mushrooms before frying if you want to preserve all their nutritional value and the flavor of real mushrooms. Cooking loses all their flavor, which is absorbed into the broth. This is assuming you bought them at the store and didn't pick false mushrooms in the forest instead of edible ones.

Fry without pre-boiling, in vegetable oil. For a more flavorful dish, add finely chopped green onions 5 minutes before removing from the heat.

I'm 60 years old, and I've been picking mushrooms for 50 of them. I don't consider mushrooms that need to be boiled before eating. Honey mushrooms shouldn't be boiled, especially twice. After boiling, what's left isn't mushrooms anymore, but pieces of tasteless rubber. Something like that.

How to make honey mushrooms tasty.

Cut off the caps of the honey mushrooms. Rinse them in water. Place them on the stove. Add a little water (to start) – there will be a lot of juice later. Add salt. After boiling, start skimming off the foam. Then add black pepper, allspice, and cloves. Be careful with the cloves – there's nothing worse than losing them! It's better to add them later. Add the bay leaf and reduce the heat. After a while, taste for salt – add more if necessary. Cook for about 20 minutes until the honey mushrooms darken and settle.

After this, I usually refrigerate the finished mushrooms. In the morning, I taste them for doneness and balance. Adjust if necessary, bring them back to a boil, and then arrange them in sterilized jars.

You can eat honey mushrooms after they've cooled! I ate yesterday's mushrooms today—they were delicious! I recommend adding chopped garlic and sunflower oil when serving!

It'll make you swallow your tongue! For me, there are no better mushrooms than salted ones! Even milk mushrooms, saffron milk caps, and porcini mushrooms are nervously smoking on the sidelines!

IMHO!

P.S. I dry the thick stems of honey mushrooms until they're crisp and then grind them in a coffee grinder. It's best to do this in a wet gauze pad, otherwise you'll sneeze! I use the resulting powder in home cooking to enhance the flavor and aroma of a variety of dishes—no "cubes" required!

I also wanted to pick them cleanly, so I wouldn't have to mess around at home. But in some places the mushrooms were so small and so tightly packed that it was impossible to get a knife under them. Then I had to pick them in bunches. I really didn't want to spend too much time in the forest. Besides, I didn't have the strength to crawl, even though I often had to stretch myself up. I thought sorting them would be easy on the couch at home. Yeah... I've just never sorted such small things. I agree that it's better to spend time in the forest picking them cleanly than to suffer at home.

I also cook them in a small amount of water. Bring to a boil for another 3-5 minutes, and then refrigerate the cooled pot. In the morning, I simmer for another 30-40 minutes (until a pleasantly sweet flavor develops). This year, I added only dried dill umbrellas, a tiny bit of allspice, and a dash of garlic to the honey mushrooms. I wanted a very subtle flavor. I also added very little vinegar. I only add salt as I would with regular food: about a heaping teaspoon per 5-liter pot. That's why I store the jars in the refrigerator.

I really love fried stems of young honey mushrooms. Older ones tend to be tough. But last year, remember, there weren't many? That's when I got a taste for them.

My canned honey mushrooms aren't quite salty, but maybe the recipe will work for you. I learned it from someone who also has gastrointestinal issues. I've been making this recipe for over 10 years, and I haven't had a single jar bulge.

Original recipe.

Boil the mushrooms in heavily salted water for 20-30 minutes after boiling. You can add peppercorns and bay leaf, or you can omit them. Place the mushrooms with a small amount of liquid in clean, dry, sterilized jars to the top. Add 1 tablespoon of 9% vinegar to each 1-liter jar (2 tablespoons for 2-liter jars, 3 tablespoons for 3-liter jars). Roll up the lids, turn the jars upside down, and let them cool completely.

Like I do.

As described above, but I boil them twice. The first time, in lightly salted water, boiling for 10 minutes. Then I drain the mushrooms in a colander, boil new, heavily salted water (it should be oversalted to taste) with spices, drop the mushrooms into the boiling water, and cook for 20-25 minutes after the water with the mushrooms comes to a boil. Then I fill the jars, add vinegar, and seal. I do this to ensure the brine in the jar is cleaner, free of any foreign forest debris.

How to use:

You can rinse them in water and fry them. Lightly rinsed mushrooms taste as if they were simply boiled in moderately salted water (no acidity is noticeable). Alternatively, you can open the jar, add vegetable oil, onion, and a little vinegar (to taste), and serve them as an appetizer.

Let me repeat, the vinegar in this preparation is practically not noticeable,

Honey mushrooms stewed in butter for the winter.
I boil the honey mushrooms in lightly salted water for 20-30 minutes, divide them into jars (no spices or vinegar). I add butter (for 0.2-0.3 liter jars, divide the package of butter into 8 parts), place a lump of butter in the jar, cover with a lid, and put it in the oven. After the butter boils, I reduce the heat and simmer for another 40 minutes, then roll up the lids, wrap them up, and let them cool until morning. In winter, when you open the mushrooms, they're just like fresh ones; you can fry them with potatoes, stew them, etc.