How long to cook May mushrooms?
Cook May mushrooms for 30 minutes.
How to cook May mushrooms
You will need – May mushrooms, water, salt
1. Before cooking May mushrooms, they must be carefully sorted out, carefully cleaned of plant dirt, earth and other forest debris.
2. Pour cold water into a deep container, place May mushrooms in it. Wait 2 minutes, then rinse well and gently.
3. Put the mushrooms in a saucepan, add cold water: its volume should be 2 times the volume of the mushrooms.
4. Add salt to the saucepan at the rate of 2 liters of water and 1 teaspoon of salt.
5. Put a pot of May mushrooms over medium heat.
6. After boiling, foam forms – it is necessary to remove it with a slotted spoon or a tablespoon.
7. Boil May mushrooms after boiling for 30 minutes.
May mushroom soup
How to cook soup with May mushrooms
May mushrooms – 300 grams
Curd cheese – 100 grams
Potatoes – 2 pieces
Onions – 1 head
Carrots – 1 piece
Butter – a small cube 3×3 centimeters
Salt and pepper to taste
Bay leaf – 1 leaf
Green onions – 4 stalks
How to make May mushroom soup
1. Sort out May mushrooms, peel, wash and chop finely.
2. Peel and chop the onion, peel and coarsely grate the carrots.
3. Peel the potatoes and cut them into 1 centimeter cubes.
4. Put oil in a saucepan, put onions and carrots, fry over medium heat for 5 minutes.
5. Add the May mushrooms and fry for another 10 minutes.
6. Pour water over a saucepan, put potatoes, bay leaf, salt and pepper the soup, cook for 20 minutes.
7. Melt the curd cheese in hot water and pour into the soup.
8. Boil May mushroom soup for another 5 minutes.
Serve the soup with May mushrooms, sprinkle with chopped green onions.
Delicious facts
– May mushrooms have a lot titles, one of which is the St. George mushroom. Its name was not chosen by chance, since mushroom pickers note how persistently they bear fruit in spring and early summer, even on lawns. Moreover, there is a tradition, it is on the day of St. George, namely April 26 – the time of the beginning of the collection of May mushrooms.
– May mushrooms have a humped, convex hat, which later loses its symmetry, due to the bending of the edges upward. Its diameter varies from 4 to 10 centimeters. The color changes over time: young mushrooms are first white and then creamy, and old ones are ocher (light yellow). The legs can be up to 9 centimeters high and 35 millimeters thick. Its color is lighter than that of the cap. The flesh of May mushrooms is dense, white.
– Are growing mushrooms in glades, forest edges, parks, squares, sometimes even on lawns. They are grown in dense rows or circles, forming mushroom paths. They are clearly visible in the grass.
– start mushrooms appear in the middle of April. The opening of the season is St. George’s Day. They actively bear fruit in May, and disappear completely in mid-June.
– May mushroom has a rich mealy smell.
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