How to cook frozen honey mushrooms: recipes and tips

Mushrooms, along with meat, one of the favorite dishes of housewives for the dishes of the festive table. From late summer to late autumn, you can enjoy fresh mushrooms. And what to do in the rest of the time? For many dishes, fried mashrooms are quite suitable , the recipes of which are presented in large quantities, besides, it is not difficult to get these mushrooms.

They are used for cooking soups, second courses, salads, snacks. One of the simplest recipes will be fried frozen mushrooms . This dish is good for a vegetarian table or during a fast. Mushrooms are washed under a stream of warm water for 15 seconds, remain in a colander to water the glass. The medium-sized bulb is cut into small pieces. In a heated frying pan, sunflower oil is heated, a bow is placed and lightly fried, mushrooms are added to it. All is salted, laurel leaves, peppercorns rumble, other spices to taste, mix and fry over medium heat for about 15 minutes, until the liquid from the mushrooms evaporates. To this dish is perfect for garnish mashed potatoes.

Another traditional dish, for which you need frozen mushrooms (its recipes may differ slightly among themselves), it is julienne. For this, onion, onions, diced, are diced. To it are added washed mushrooms, the contents of the frying pan is mixed. When the honey mushrooms reach the half-ready level, cream is poured here, mixed with a small amount of flour. The dish is left for a few more minutes on the fire, after which it is poured into serving dishes, and grated cheese is poured on top. Julienne is eaten not only hot, but also warm and cold, while its taste qualities are practically not lost.

If you want to make an excellent snack on the festive table, then the recipe for making frozen honey pickled mushrooms is suitable. Of course, you can buy ready-made mushrooms, but cooked independently, they are much more delicious, besides some ingredients (such as vinegar or spices) can be added, approximating their own taste preferences.

Mushrooms are poured cold water, brought to a boil, after which the water merges. A new boiling water is poured into the honey fountain at the rate of one glass per kilogram of mushrooms. Put black peppercorns, bay leaf, a little dried cloves, salt (a tablespoon per kilogram), sugar (a teaspoon for the same amount). On a small fire, honey mushrooms should boil for about 40 minutes. At the very end, vinegar is added (a tablespoon, but a little more). Mushrooms are laid out in jars and tightly clogged or twisted sterilized lids.

Honey frosts, the recipes of which are quite different, can be used for the first dishes, for example, to make a mushroom hodgepodge. Finely chopped smoked bacon with a meat layer is fried in a frying pan, boiled meat is added to it, cut into small cubes (you can take any sausage products), after 15 minutes, mushrooms are laid here and all the ingredients are stewed on a small fire. When honey-mushrooms are brought to half-preparedness, sauerkraut, salt, pepper, spices, bay leaves are laid out in a frying pan. About 5 minutes the dish stays on fire, at the end of the cooking is put tomato paste. Solyanka mixes well. If it turned out too thick, then diluted with broth. You can also add rings of olives and greens.

In any cases, honey agaric frozen (recipes whatever used for cooking them) can become a good wand-help for the mistress, because they make meals from them quite quickly, and they are kept in the freezer for a long time. Therefore, for unexpected guests it is enough to get them, defrost them for a few minutes and send them to a frying pan. A delicious and nutritious dish is ready.