Content
Forest mushrooms are lamellar mushrooms belonging to the Champignon family. They are famous for their nutritional value and healing properties, as they contain several tens of amino acids necessary for humans and have antibacterial properties. And in terms of the amount of phosphorus, this species is comparable to seafood. Making wild mushrooms is easy. But it is important to know how to preserve nutrients in them.
Preparing forest mushrooms for cooking
Before preparing fresh forest mushrooms, they must be sorted, rinsed and peeled. Often, housewives remove the top film from the fruit bodies. This procedure is optional.
Preparatory steps:
- Examine each fruiting body. It should have a uniform color and texture, without damage or dark spots. The shade is pinkish or milky, with a matte sheen. The hat should fit well to the leg. Darkening of the plates is allowed in older specimens.
- Clean from litter and earth.
- Renew the cut on the leg, since the drying of the fruiting body begins from it.
At this stage, forest products are already ready for further processing. But some housewives and cooks prefer to play it safe and remove the top skin from the fruit bodies. To do this, use the tip of a knife to hook the film on the caps and pull it to the middle. Dark plates are also removed with a knife.
How to cook wild mushrooms
There are different ways to cook forest mushrooms:
- frying;
- pickling;
- cooking;
- baking;
- salting.
This type of mushroom makes delicious salads and soups, pies and casseroles, pastas and sauces, caviar and julienne.
How much to cook forest mushrooms
Champignons are boiled before making soups, salads, sauces, snacks and side dishes from them. The cooking time is calculated from the moment the water boils. Usually it depends on the purposes for which the fruiting bodies will then be used:
- for soups - 20 minutes;
- for salads and snacks - 10 minutes.
It is recommended to cook frozen specimens a little longer than fresh ones:
- frozen - 25 minutes after boiling;
- fresh - up to 20 minutes.
Forest mushroom recipes
Mushrooms are an ingredient in many first and second courses. They can even be used to make sauces.
Forest mushroom soup
You can make a soup from forest mushrooms liquid or make it in the form of a light cream-puree. As a basis, take chicken, beef broth or cook it without meat products. Some housewives add cheese to enhance the aroma and give a delicate texture.
Ingredients for one of the most delicious soup options:
- mushrooms - 0.5 kg;
- chicken broth - 500 ml;
- onions - 1 small head;
- cream 20% fat - 200 ml;
- flour - 2 tbsp. l .;
- butter - 50 g;
- pepper and salt to taste;
- croutons for serving.
How to cook:
- Cut the fruit bodies into medium-sized pieces.
- Peel the onion, cut, simmer in vegetable oil.
- Add mushrooms to the onion, leave in a pan until soft. Salt lightly.
- Transfer the frying to a saucepan. Pour in 200-300 ml of chicken broth and chop with a blender. The resulting mushroom mass should become homogeneous.
- Put butter in a frying pan, soften it and add flour. Mix everything, kneading lumps.
- Add the rest of the chicken broth there, wait for the boil.
- Pour into a saucepan with mashed potatoes, stir. Put on fire and cook after boiling the soup for 7-8 minutes.
- Season with pepper, add salt.
- Constantly stirring the soup, add cream in small portions. When the mass boils again, remove it from the stove.
When pouring the soup into bowls, garnish the dish with crispy croutons.
Pickled forest mushrooms
Marinating is an easy way to prepare forest mushrooms for the winter. Young mushrooms are suitable for harvesting.
For 1.5-2 liters of snacks you will need:
- forest mushrooms - 3 kg;
- salt 50 g per 1 liter of water.
For the marinade:
- salt - 40 g;
- water - 1 l;
- vinegar 9% - 60 ml;
- sugar - 30 g;
- citric acid - 2 g per 1 liter of water;
- allspice - 10 peas;
- black pepper - 10 peas;
- cloves - 5 pcs.;
- bay leaf - 4 pcs.
Stages of work:
- Pour cooking water into a saucepan, add salt (50 g per liter of liquid) and citric acid (2 g per liter).
- Immerse the peeled forest mushrooms in a saucepan. Put it on a slow fire. Cook for 7 minutes after boiling. When foam appears, remove it with a slotted spoon.
- Throw the boiled fruit bodies in a colander.
- Prepare the marinade in an enamel bowl. Pour water, add sugar, salt and dry spices. Boil.
- Add boiled mushrooms, leave on fire for another 25 minutes.
- Pour vinegar, then cook for 5 minutes.
- Arrange in sterilized jars. Pour marinade over them to the top. Roll up.
- Insulate the container upside down with its necks down, put it to cool.
- Then transfer the workpieces to a cool, dark place.
Small mushrooms look beautiful in jars, while retaining their natural white shade.
Salted forest mushrooms
Forest mushrooms, salted for the winter, are a vitamin dish containing amino acids, fiber and minerals. It is prepared from medium and small mushrooms with a dense consistency.
Salting ingredients:
- forest mushrooms - 2 kg;
- salt - 100 g;
- garlic - 1 pc.;
- onions - 3 heads;
- chilli peppers - 3 pcs.;
- peppercorns to taste;
- olive oil.
Recipe step by step how to salt forest mushrooms:
- Cut the washed, peeled and dried mushrooms into halves.
- Put them in a large bowl, sprinkle with salt on top and stir.
- Cut the capsicum into strips, cut the onion into half rings. Chop the garlic.
- Put the layers in a clean container: the first - from forest mushrooms, the next - from mixed vegetables. So alternate them. Add pepper on top.
- Pour olive oil in a thin stream.
- Leave the workpiece for half an hour at room temperature. Then refrigerate.
You can have a tasting of salted champignons the next day after preparation
Fried wild mushrooms with onions
Forest mushrooms are good because they do not need to be soaked and boiled before frying. Onions add flavor to them.
Required Ingredients:
- mushrooms - 0.5 kg;
- salt to taste;
- onions - 1 pc.
How to cook forest mushrooms in a pan:
- Clear mushrooms from litter. It is not worth rinsing them, since the fruit bodies will quickly absorb water and turn out to be stewed, not fried.
- Cut the legs into circles, the hats into slices.
- Heat oil over high heat.
- Add mushrooms to the pan, reducing heat to medium.
- Fry until the liquid has evaporated. Stir from time to time.
- Cover and continue frying for 20 minutes.
- Pour the diced onion to the mushrooms, clearing a space for it in the center of the pan.
- Season with salt and cover again, leave to fry for another quarter of an hour. A small amount of water can be topped up as needed.
Fried champignons are good with potatoes and rice, meat dishes
Forest mushroom julienne
Julienne is a delicious combination of mushrooms and cheese. The dish can be prepared for a festive table and served as a hot appetizer.
It requires:
- forest mushrooms - 200 g;
- cheese - 60 g;
- cream - 200 ml;
- garlic - 2 cloves;
- onions - 70 g;
- butter - 1 tbsp. l .;
- flour - 2 tbsp. l .;
- vegetable oil 2 tbsp. l .;
- spices and salt to taste.
Step by step description of the recipe:
- Chop the onion.
- Chop the garlic.
- Cut the legs and caps into small pieces.
- Grate the cheese.
- Fry onions and garlic in vegetable oil.
- When they become soft, add the forest mushrooms to the pan, salt and add spices. Fry until mushrooms are ready.
- Take another frying pan, fry the flour so that it changes color slightly. Add butter to it and mix.
- After a few minutes, pour in the cream.
- Wait for the sauce to boil and pour it over the mushroom mass.
- Put everything in portion forms, greased with vegetable oil.
- Top with cheese.
- Send the julienne to bake in the oven for a quarter of an hour. Set temperature mode 200 0FROM.
It is convenient to cook and serve julienne in cocotte makers
Salad with wild mushrooms, nuts and cheese
The salad can be served beautifully by using a molding ring. Enterprising housewives successfully replace this kitchen device with an ordinary tin can, from which the bottom and lid are cut off.
To make a salad, you will need:
- boiled chicken fillet - 300 g;
- forest mushrooms - 400 g;
- eggs - 3 pcs.;
- walnuts - 100 g;
- canned peas - 200 g;
- hard cheese - 200 g;
- garlic - 3 cloves;
- green onions - 1 bunch;
- mayonnaise for dressing.
Recipe:
- Cut the champignons into cubes and fry.
- Boil the eggs.
- Chop the walnuts.
- Cut the fillet into strips.
- Chop the garlic.
- Chop the eggs and onion.
- Grate the cheese.
- Mix all ingredients.
- Open a jar of canned peas. Add it to the salad.
- Season the dish with mayonnaise.
- Sprinkle with walnuts.
The dish can be placed in a salad bowl or served in molding rings
Shish kebab from forest mushrooms
Shish kebab can be cooked not only on the grill, but also on the grill, in the oven, airfryer, microwave, electric BBQ grill. The excellent mushroom smell will remain anyway.
Kebab requires:
- forest mushrooms - 1 kg;
- garlic - 6 cloves;
- mayonnaise - 150 g;
- lemon juice - 2 tsp;
- hops-suneli - ½ tsp;
- basil greens - a small bunch;
- pepper and salt to taste.
Stages of work:
- Put mayonnaise in a bowl, add spices, mix.
- Sprinkle with chopped garlic.
- Squeeze out some lemon juice.
- Chop the basil leaves. Put in the resulting sauce, mix again.
- Take a food bag. Transfer the washed mushrooms to it, pour the sauce. Tie the bag and mix its contents. Leave to marinate for 60 minutes.
- Then string the mushrooms on skewers or place them on the oven rack. Watch the kebab while cooking. As soon as the mushrooms are juiced and browned, the dish is ready.
Sprinkle wild mushroom shashlik with herbs
Mushroom casserole with wild mushrooms
An enterprising American housewife invented the casserole as a way to cook forest fruit bodies. The dish was loved and spread throughout the world. Since then, many variations have been created, including with mushrooms.
List of ingredients to stock up on:
- forest mushrooms - 150-200 g;
- hard cheese - 150 g;
- potatoes - 4-5 pcs.;
- cream - 150 ml;
- eggs - 2 pcs.;
- onion - 1 head;
- garlic - 3 cloves;
- pepper, oregano, salt to taste.
Step by step description:
- Boil the potatoes and make mashed potatoes.
- Lightly fry the mushrooms and onions cut into slices.
- Mix forest gifts with potatoes.
- Beat eggs with cream. Season with pepper, salt, and add chopped garlic.
- Take a casserole dish. Put mashed potatoes on it, pour with creamy sauce, sprinkle with grated cheese.
- Send to the oven. The baking time is 20-25 minutes. Temperature range is + 180 0FROM.
The advantage of this type of mushroom is that it does not need to be boiled before cooking the casserole.
Calorie content of forest mushrooms
This type of mushroom is low-calorie and harmless with proper heat treatment. It is popular with those who are accustomed to looking after their health and keeping fit.
Conclusion
Cooking wild mushrooms is much easier than most other types of mushrooms. This is their main advantage. In addition, they contain vitamins, amino acids, and high quality protein that is easily absorbed by the body. Therefore, dishes with wild mushrooms are a good alternative to meat snacks.
