Mushrooms in all forms - solid, liquid, gaseous ...

[TOPIC CONTENTS]

TOPIC CONTENTS

Snack squash cake with mushrooms Svetl @ nka
Mushroom preparation for soup (mushroom noodles) Admin
Mushroom caviar dopleta
Mushroom roast Summer resident
Hot Pickled Mushrooms Makhno
Mushrooms with beans in a pot Stеrn
Salty milk mushrooms and waves Aunt Besya
Altai salted milk mushrooms shade
Porridge "Assorti" from a mixture of legumes and cereals with mushrooms Admin
Chicken legs stuffed with mushrooms Alexandrovna
Chicken in mushroom sauce GruSha
Kundyums shade
Chicken pate with mushrooms from B. Burda Svetl @ nka
Meat with mushrooms "Under the snow" Zhivchik
Salted mushrooms bereg172012
Barley porridge with mushrooms in chicken broth Admin
Pearl barley-buckwheat porridge with mushrooms and sour cream Admin
Pizza without dough with mushrooms Svetl @ nka
Lean barley porridge with mushrooms Alexandra
Lean cabbage soup with mushrooms wasp
Stew with mushrooms, beans and pasta Stеrn
Risotto with mushrooms Alexandra
Raw salad !!! champignons "Gourmet" Crochet
Mushroom solyanka artisan
"Pine Forest" salad (with crab sticks and pickled mushrooms) artisan
Salad "Marinated champignons with vegetables" Admin
Homemade noodle soup with mushrooms Admin
Mushroom soup Stеrn

Peace be with you bakers!
ingul13

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there is a lot about mushrooms
and although I am an avid mushroom picker we salt and stain very little, mostly what is not
eaten immediately, freeze or fill with fat

good evening. greenfinches are collected from us, they are somewhat similar in taste to milk mushrooms, the same plump

[Salty and milk mushrooms and waves]

Salty and milk mushrooms and waves

She did not philosophize much, washed it thoroughly, soaked it for 3 days (changed the water daily), then put currant leaves, horseradish, cherry, peppercorns, lavrushka, salt in layers in an enamel saucepan (their remains). All. Top with a rag, a plate and a small load and cool for 3 weeks, then in jars. Have already tried it. Lumps, yes with sour cream

[Altai salted milk mushrooms]

Peace be with you bakers!
ingul13 are you sure that they do not glow in the dark
such a green delicate color
well jokes jokes and if this is what I think we call
black weight or nigella.

Altai salted milk mushrooms

For cooking you will need:
- mushrooms - 10 kg
- salt - 400 g
- dill - 35 g
- horseradish root 18 g
- garlic - 40 g
- allspice - 35-40 g
- bay leaves - 10 pcs.


Sort and peel the mushrooms, cut off the legs and soak for 2-4 days in cold water. Change the water at least once a day, After soaking, put it on a sieve or colander and put in a barrel, layering with spices and salt, Cover the mushrooms with a napkin, put under the oppressive circle and load. You can add new mushrooms to the barrel, since after salting their volume will decrease by about a third. Brine should appear above the circle. If the brine does not appear during the day, the load should be increased. The mushrooms are ready to eat 20-25 days after salting.

[Salted mushrooms]

Salted mushrooms

For 1 kg of mushrooms I take 50 g of salt. I go through, mine, first I bring to a boil, then I salt, a drop of citric acid, so that they are white, lavrushka, peppercorns, dry dill and cook for 25-30 minutes. In cans, plastic lids and the basement.
The milk mushrooms were soaked for 3 days, constantly changing the water, and then with dry salting (sprinkled well with salt), put in a bowl and covered with a lid. A pebble upstairs, such as a small load. And they went that year as gossip in the village.
Try it.

And on top of the mushrooms, with dry salting, it is good to put currant leaves ... except for horseradish and dill ... and then a lid (or a plate suitable in diameter). We salt milk mushrooms, volnushki, hodgepodge ..

Peace be with you bakers!
I have a negative attitude towards all kinds of additives, improvers
and others like them
and then my wife bought a mixture for pickling mushrooms up to a heap with spices.
I don't remember the name, but I remembered what was produced in Pushkino.
so it tasted even very nothing, but this is so experiment for the sake of

Thank you very much for the recipes, can you add citric acid to any mushrooms?

For cooking you will need:

This is called the cold method of salting, it is used only in Russia, in the West - in Germany, Italy - milk mushrooms are not considered mushrooms, they are afraid.

We add citric acid only when boiling mushrooms ... then they hardly darken ..

so far added to the mushrooms in order to be whiter in color. There is 2 grams per 1 kg of mushrooms

How good that you have raised the mushroom theme. I'm just going tomorrow for green tea, and I also want to salt it for the first time.
If someone specifically tells me how to deal with green stuff.
I would like to boil a little, otherwise it's a little scary to eat raw.
We have not got used to this.
I found a bunch of recipes on the internet. They are all similar to each other, only salt is put in different ways for everyone. Maybe someone will correct it more specifically.
HOT FILLING

Hot salting is done as follows. Mushrooms are cleaned, sorted; in white, boletus and aspen mushrooms, roots are cut, which can be salted separately from the caps. Large caps, if they are salted together with small ones, can be cut into 2-3 pieces. Prepared mushrooms are washed with cold water, and the value is soaked for 2-3 days.

Pour 0.5 cups of water (per 1 kg of mushrooms) into a saucepan, put salt and put on fire. Mushrooms are placed in boiling water. During cooking, the mushrooms must be gently stirred with a jar so that they do not burn. When the water boils, you need to carefully remove the foam with a slotted spoon, then put pepper, bay leaf, and other seasonings and cook with gentle stirring, counting from the moment of boiling: porcini mushrooms, aspen mushrooms and boletus mushrooms for 20-25 minutes, value for 15-20 minutes, waves and russula 10-15 minutes.

The mushrooms are ready when they begin to settle to the bottom and the brine becomes transparent. The cooked mushrooms are carefully placed in a wide bowl so that they cool quickly. The cooled mushrooms can be transferred with the brine into barrels or jars and closed. The pickle should be no more than one fifth by the weight of the mushrooms. Mushrooms are ready to eat in 40 to 45 days.

With hot salting, 1 kg of prepared mushrooms is taken: 2 tablespoons of salt, 1 bay leaf, 3 pcs. peppercorns, 3 pcs. cloves, 5 g dill, 2 blackcurrant leaves.
Who did this?

Zelenushka is a wonderful, very tasty and absolutely harmless mushroom. He has only one drawback - he loves the soil with sand and digs deep into it, so it is difficult to wash it. But it's worth it. And your recipe is correct, but you can vary it to your liking. For example, I do not like blooming, but I add horseradish and cherry or oak leaves. And be sure to garlic, and more! And you don't need to cook them for long.

[dopleta]

And I really like greenfinches fried))) they crunch very tasty))) The main thing is to rinse thoroughly, as I correctly noted dopleta , otherwise only sand on your teeth will crunch!

[dopleta]

And I really like greenfinches fried))) they crunch very tasty))) The main thing is to rinse thoroughly, as I correctly noted dopleta , otherwise only sand on your teeth will crunch!

I agree, kinski, they are incredibly tasty fried! Moreover, they, like chanterelles, do not require preliminary boiling.

[dopleta]

dopleta, we don't boil mushrooms, if we fry ... I can't even remember the exceptions ...

[dopleta]

dopleta, we don't boil mushrooms, if we fry ... I can't even remember the exceptions ...

And russula? They often have a pungent taste without pre-cooking.

I made julienne from greenfinches, I almost ate it with the oven, the mushroom is plump, the taste and shape are preserved, although it was slightly boiled before baking.

And I fry mushrooms for Julien))

[Roast with mushrooms]

Roast with mushrooms

For 2-3 servings
Wet 5-7 dry mushrooms for 2-3 hours. Drain the water, pour boiling water over and boil with the addition of allspice, 2 pieces of peas and 1 piece of cloves.
Fry one medium onion until golden brown in vegetable oil, add boiled and chopped mushrooms there and fry for 5-10 minutes. Peel 5-6 potatoes, cut into large pieces. Fold in a pot or thick-walled pan, add mushrooms there, pour over strained mushroom broth. Season with salt and pepper to taste, add 2 tablespoons of sour cream and 1 tablespoon of hot tomato sauce or paste. Add water, almost cover the potatoes and place in the oven or over low heat for 1 hour.
The spoons in the recipe are tableware.

With such a mushroom filling + boiled rice, you can make pies. And there are as many dough recipes as you want. One "Awesome yeast temto" is worth something. Choose any.

You can stew cabbage with mushrooms and meat. On the forum there are recipes for buckwheat and pearl barley with mushrooms. It will not be enough I still throw in. I am not entirely healthy on the topic of mushrooms. I love them very much.

For the preparation of second courses from mushrooms, it will be delicious to soak them in hot milk (this is instead of water).

[Mushroom caviar]

Mushroom caviar

Soak a good handful of mushrooms in hot water for a couple of hours, then boil for 30 minutes. Pass through a meat grinder or grind in a blender. Add mayonnaise, salt, pepper and crushed garlic - you will get an unusually tasty mushroom caviar!

Only I have doubts about the "taiga collection". I bought these mushrooms only once, but for some reason they had a disgusting smell of rancid vegetable oil. I threw everything away and never bought them again. I hope you are more fortunate.

I saw late

With this taiga harvest, I made lean barley porridge with mushrooms, spied in the Pushkin cafe (there it was served in pots)
Instead of a slow cooker, you can simmer in the oven

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3434.0

People !!! Mushroom pickers !!!! AUUUUUUU !!!!

What's new on the mushroom front ?!

Please share! 🔗

Newbie? : D Here, please, the son came from the campaign. Were in the Carpathians. There, my uncle showed them a mushroom, but even our teacher does not know what it is called. Because Kozar, as the mushroom picker said, is not like that on the internet.

Who knows what this is the fruit mushroom?

(looking at their photos, I realized that mushrooms really should be picked only in the Carpathians. I was envious, scary!)

WOW! And I was envious!

People !!! Mushroom pickers !!!! AUUUUUUU !!!!

Oh, what's going on! After this crazy summer, the mushrooms flooded! I'm not even saying what is going on in the forests, but I just went for a walk with the dog in the park, in 20 minutes I collected 2 kg of waves!

Well, you guys are giving!
And here, because of the weather, the chanterelle season is gone, and there are no more here.

Peace be with you bakers!
People !!! Mushroom pickers !!!! AUUUUUUU !!!!

What's new on the mushroom front ?!

on Saturday at a dacha in the Vladimir region \ Lakinsk 7 buckets of white and boletus were collected and now they say like mushrooms are starting to crawl out

[Stelochka]

Stelochka what are you, today the mushrooms have come early.
We collected in mid-August, stocked up for the winter.
We drove twice, the first time 2 buckets and the second time 4 buckets.
There are a lot of all kinds of mushrooms: russula, boletus, boletus, white, chanterelles, bunnies, honey mushrooms, honey mushrooms, oh, you can count a lot.

They did not become greedy anymore, they left others

and now they say it seems like honey agarics are starting to crawl out

Oh, what kind of "they start to get out" there, they are not bad, I have 4 huge buckets in two days, if they are not okay, I'm already tired of attaching them ...

Peace be with you bakers!
Crochet
if it works out on Saturday
I've been going to your region for about 20 years now, either to the pillar to the hospital or from Chekhov to Stremilovo

[Stelochka]

Stelochka what are you, today the mushrooms have come early.

Tanya, I can only process mushrooms and can eat. Collect - only under the guidance of professionals, I don't understand anything about mushrooms, but I don't want to get poisoned.
Therefore, I collect mushrooms only in the store, and there are no fresh ones, except for champignons.

And you are smart !!! I would live in your closet for a week with pleasure!

We didn't get to the main mushroom picking. The mushrooms were very brief. They still exist, but they are not very young and already few. Young ones do not grow, there is no rain.
We got very little. But the mushroom is amazing this year. Strong and perfectly clean.

on Saturday at a dacha in the Vladimir region \ Lakinsk 7 buckets of white and boletus were collected and now they say like mushrooms are starting to crawl out

We were in Sobinka (Berezniki) on Sunday. Above is a photo, that's all they found. I understand there is no gathering on Sunday, but there was no way out. The husband worked on Saturday.

Autumn mushrooms. Ryzhiks, boletus. Surprisingly clean this year.
This is today's gathering.

Admin ...

Admin ...

Especially when all the substandard from different mushrooms goes into the pate at once - it turned out tasty and satisfying

[mushroom caviar from fresh fungi]

And we don't have any lumps or waves yet ... In the forest there are only white and fly agarics, even mushrooms and toadstools ... There are very few white ones ... The house smelled of the smell of mushrooms, both the AG and the dryer are involved ..

I respect mushrooms mushroom caviar from fresh fungi:
Boil mushrooms with salt and spices. Refrigerate. Pass through a meat grinder along with fresh tomatoes and a few cloves of garlic. Mix the resulting mass, pepper, salt (if not enough), put in a deep saucepan with a small amount of vegetable oil and evaporate the moisture until the caviar ceases to be watery and does not even begin to stick to the bottom of the saucepan.
You can eat hot and cold.
You can also close it "in winter", but be sure to use nylon caps, and pour melted fat on top.

I was convinced myself - the pate becomes much tastier for 2-3 days. The most it turns out

I want to introduce you to a fungus that few know about. Most mushroom pickers, at best, pass him by, at worst - kick him down, mistaking him for toadstool. And, meanwhile, he absolutely does not deserve such an attitude towards himself! Meet - not just an edible, but an unusually tasty and absolutely safe mushroom: a ringed cap.



You can do absolutely everything with him, he is good in any form. We all know a lot of recipes for mushroom caviar, but my friends always ask me to put caviar from the caps on the table, I already wrote about it, it is prepared primitively, but the result is excellent. Fry kg of fresh mushrooms, mince or blender, add 3 tbsp. l. mayonnaise, 3 cloves crushed garlic and salt.

I recently wrote somewhere about how convenient it is to store frozen mushrooms, but I couldn't find the post. Now I will illustrate it - fried mushrooms in order to save space in the freezer: we put them in flat bags and stack them in stacks:

Meet - not just an edible, but an unusually tasty and absolutely safe mushroom: a ringed cap.

Exactly, they considered it a toadstool.Wow, how much I missed in my life delicious

And I'm still thinking, is there this type of toadstool? and how to distinguish? I would not take this either, and primarily because of the skirt, for me if it is, it means a toadstool.

In my area, there are no cases of mushroom poisoning at all, and this is all because no one collects anything except for small mushrooms, milk mushrooms, white mushrooms, boletus and butter boletus;) These mushrooms have no false doubles! Maybe we are losing in a variety of tastes, but there are no unpleasant consequences from the "mushroom hunt" either!

Peace be with you bakers!
ring the wrong heading but the topic

- Vasya, you heard that mushrooms have mutated in the neighboring forest.
- Do the locals still collect them?
- No, they wanted to, but they won't let their mushrooms into the forest anymore.

I want to sing, dance, love, breathe easily ... This is spring, Baloo ?! ...
- These are mushrooms, Mowgli!

- Where do you go to pick mushrooms?
- To the neighbors on the balcony.
- Do they grow them there?
- No, they are drying.

Forest. The couple are picking mushrooms.The wife found a large porcini mushroom and asks:
- Honey, is it an edible mushroom?
- Until you cooked anything out of it - yes!

Inexperienced mushroom pickers got lost and for two days ate all the mushrooms that they came across. Now they have been found, but their testimonies differ. Even epochs do not converge.

and especially for dopleta

- Poisonous mushrooms have a skirt on a leg and can ruin your future life.
- This has long been known, everyone in a skirt is capable of ruining someone else's life.

And I'm still thinking, is there this type of toadstool? and how to distinguish? I would not take this either, and primarily because of the skirt, for me if it is, it means a toadstool.

And the skirt at the honey mushroom? She is just a sign of the present, not a false mark. And there are no similar toadstools on the cap. But nevertheless, for completely inexperienced mushroom pickers, of course, it is better to collect only white and aspen mushrooms, they really should not be confused with anything! Indeed, some experienced people confuse russula with pale toadstool.

[Honey mushroom salad with peas]

We started talking about mushrooms and their preparation, I want to insert my own recipe

Honey mushroom salad with peas

I take ingredients in an arbitrary amount, I will write approximately by eye in grams

boiled or pickled mushrooms 300gr.

canned peas 1 jar (300gr)

carrots 1 pc. big

mayonnaise 150 gr.

garlic 2 prongs

Rub the carrots on a coarse grater and lightly fry on a rast. oil. Pass the garlic through a press. We mix all the ingredients and season with mayonnaise :) One of my favorite salads