Dishes from fresh mushrooms: cooking recipes with photos

Lovers of honey mushrooms always return home from the forest with a rich harvest. Often they bring several buckets of mushrooms at once. In this regard, the question arises: what can be prepared from fresh mushrooms?

There are a lot of 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 done from fresh mushrooms: pickled mushrooms

Pickling is the most suitable way to prepare mushrooms for the winter. Many do not even imagine a festive table without snacks in the form of fragrant and crispy mushrooms. It is impossible to cook pickled mushrooms fresh, they must first be boiled.

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

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

1. As already noted, after cleaning from dirt and adhering debris, the mushrooms should be washed in cool water and boiled. The heat treatment time is about 20-25 minutes.
2. Then spread the 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 jars with fruiting bodies.
5. Close with boiled nylon lids or roll up with metal ones.
6. Leave to cool completely and take out to a cool room. You can start tasting this snack in a week.

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How to cook fresh mushrooms for further pickling

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

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

How to pickle fresh mushrooms to prepare an amazing snack 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 fruiting bodies with running water, put in a saucepan and cover with water. How to cook fresh mushrooms for further hot pickling?
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 fruiting bodies and cook for 20 minutes, constantly removing the foam.
5. Transfer to a colander and leave for 20-30 minutes to glass the liquid.
6. Combine in the water indicated in the recipe, salt, sugar, bay leaf, pepper and garlic passed through a press.
7. Bring the marinade to a boil and put 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.

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Salting again in a cold way

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

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

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

After sorting and cleaning, 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 bay leaf, cloves and pepper grains 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 fruiting bodies. So, for 1 kg you need to take 1-1,5 tbsp. l. salt.
3. Put a layer of mushrooms on top and sprinkle again with all the spices and salt.
4. Continue the process until all ingredients are used up.
5. Cover the fruit 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 lids.

How to cook fresh mushrooms: hot salting

For hot pickling, mushrooms must first be boiled. This process is considered more in demand, because the workpiece can be eaten in a couple of weeks. How to cook fresh mushrooms for pickling?

• mushrooms – 2 kg;
• salt – 60 g (2 tablespoons with a slide);
• bay leaf – 5 pcs .;
• fresh dill (you can use umbrellas);
• Garlic – 3-4 cloves;
• allspice and black pepper (peas) – 5-7 pcs.;
• cherry/currant leaves.

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

1. To do 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 drain excess liquid.
3. Meanwhile, fresh cherry and/or currant leaves are washed and dried.
4. Rinse and chop the dill and chop the garlic.
5. Put fresh leaves in the prepared container at the bottom.
6. Then fruit bodies are laid out, sprinkling each layer with salt and other spices.
7. Cover with a plate and press down with a load, send to salt for 5-7 days.
8. Then the preparation is transferred together 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 wafting from the kitchen will instantly gather home at the table. Such a dish can be combined with various products, as well as harvested 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 fruit bodies can be boiled in advance so that less time is allotted for frying.

1. Peel the mushrooms, remove the lower part of the leg 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.
3. Meanwhile, heat the required amount of oil in a frying pan and put the mushrooms.
4. Cover and fry for at least 15 minutes.
5. Then open the lid, reduce the heat and fry for another 15 minutes.
6. When the liquid from the pan has evaporated, you need to salt and pepper the dish.
7. If desired, you can add sour cream or mayonnaise and simmer 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 cook delicious dishes from them in winter.

• honey mushrooms;
• spacing;
• plastic containers or plastic 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 fruiting 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 crop 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. Lay the mushrooms out on a kitchen towel to dry.
6. Then spread out (not tightly) in a thin layer on spacing.
7. Set the temperature in the freezer to the lowest possible temperature and put the spacing with mushrooms.
8. After 3 hours, return to normal temperature, and spread the mushrooms in plastic containers or plastic bags, then return to the freezer for long-term storage.

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

Mushroom caviar recipe from fresh mushrooms

Mushroom caviar from fresh mushrooms is a lifesaver 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 each;
• garlic – 4 clove;
• salt and pepper – to taste;
• vinegar 9% – 2 tsp;
• vegetable oil.

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

1. Clean the mushrooms of debris, remove the lower parts of the legs, cut large specimens into several pieces and rinse with water.
2. Put to boil for 25 minutes, constantly removing the foam.
3. Then drain the mushroom broth, and transfer the fruiting bodies themselves to a colander to drain.
4. During this time, peel and chop the vegetables: onions and carrots – into cubes, and squeeze the garlic through a press.
5. Pour the right amount of oil into the pan and fry all the vegetables until cooked.
6. Combine mushrooms with fried vegetables and smash in a blender to the desired consistency. You can pass the mass through the meat grinder one or more times, depending on the grit you want to get 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. Spread the mass over sterilized jars, cover with metal lids and put in a saucepan to sterilize for 30-40 minutes.
10. Close with nylon boiled lids, let cool and take out to the basement.

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

Cutlets from fresh mushrooms

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

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

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

Borscht from fresh 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 clove;
• tomato paste – 2 st. l .;
• salt, sugar, black ground pepper;
• sunflower oil.

Borsch with fresh mushrooms thanks to the photo and step-by-step description will be very easy to cook.

1. First of all, the peeled fruiting bodies must be cut into pieces and boiled separately for 15 minutes in salted water.
2. Peel potatoes, onions, garlic, carrots and beets and rinse in water.
3. In a saucepan with 3 liters of water, put the diced potatoes and put on fire.
4. When it boils, put the boiled mushrooms and cook until the potatoes are ready.
5. During this time, frying should be done: fry diced onion and garlic in vegetable oil.
6. Add 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, put tomato paste for 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 cooked, put the frying into the pan, and after 5-7 minutes of boiling, send the cabbage there.
11. Salt, pepper to taste, mix and wait for the borscht to boil for 3-5 minutes.
12. Turn off the fire, let it brew for 20 minutes and serve to the table, decorating with fresh herbs.

Soup-puree from fresh mushrooms

We continue the topic of first courses from fresh mushrooms, getting acquainted with the recipe for fragrant soup-puree.

• mushrooms – 0,6 kg;
• potatoes – 0,2 kg;
• onions and carrots – 1 pcs.;
• butter – 60 g;
• cream – 1 sterile;
• salt pepper.

1. Boil fresh peeled mushrooms separately in water for 20 minutes.
2. Pour the peeled and diced potatoes with water and boil until tender.
3. Onions and carrots also cut into cubes and fry in butter until soft.
4. Add mushrooms and sauté over medium heat until the liquid has evaporated.
5. Check the potatoes: if they are cooked, then strain the broth and set aside.
6. Cool the potatoes a little and beat with a blender, adding cream.
7. Then separately chop the mushrooms with vegetables in a blender and add to the potatoes.
8. Take a decoction from potatoes and add to the soup until it acquires the consistency of kefir.
9. Return the dish to the stove and simmer for 20 minutes over low heat, adding salt and pepper to taste.
10. Puree soup from fresh mushrooms can be served at the table with a slice of lemon 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, and also just eat 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);
• hot pepper – 1 pcs.;
• salt – 3 Art. l .;
• sugar – 2 st. l .;
• vegetable oil – 1 tbsp.;
• vinegar 9% – 4 tsp;
• black peppercorns, bay leaf.

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

Recipe for fresh mushrooms in a slow cooker

There are also recipes from fresh mushrooms for a slow cooker. 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 into the bowl of the device, pour 700 ml of water and set for 30 minutes in the “Cooking” or “Extinguishing” mode. After the beep, pour out the broth, and rinse the mushrooms with cold water, let drain.
3. Pour a little oil into the multicooker bowl, put mushrooms and set the “Extinguishing” mode for 30 minutes.
4. 10 minutes before readiness, open the lid, add sour cream and chopped garlic, salt, pepper and close the lid until the beep sounds.

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 of debris by wiping with a dry kitchen sponge, cut off the lower parts of the legs and spread out in a single layer on a newspaper in a dry, ventilated room.
2. After a few hours, string each mushroom onto a string and hang over the stove.
3. Mushrooms are considered ready when, with weak pressure, they begin to bend, and with strong pressure, they begin to crumble.

Dried mushrooms can be stored in jars or paper bags.