Mushrooms, along with meat, is one of the mistresses' favorite products for the dishes of the festive table. Starting from the end of summer and ending in late autumn, you can enjoy plenty of fresh mushrooms. But what to do the rest of the time? Frozen mushrooms are quite suitable for many dishes , the recipes for which are presented in large quantities, and besides, it is not difficult to get these mushrooms.
They are used for cooking soups, main dishes, salads, snacks. One of the simplest recipes will be frozen roasted honey mushrooms . This dish is good for a vegetarian table or during fasting. Mushrooms are washed under a stream of warm water for 15 seconds, remain in a colander to water glass. A medium sized onion is cut into small pieces. In a heated frying pan, sunflower oil is heated, the onions are put and lightly fried, mushrooms are added to it. Everything is salted, bay leaf, peppercorns are thrown, other spices to taste, mixed and fried over medium heat for about 15 minutes, until the liquid from the mushrooms evaporates. This dish is perfect for garnish with mashed potatoes.
Another traditional dish for which you need frozen mushrooms (recipes for it may vary slightly among themselves) is julienne. To do this, onions are passed onion, diced. Washed mushrooms are added to it, the contents of the pan are mixed. When honey agarics reach half-preparedness, cream poured here mixed with a small amount of flour. The dish is left on the fire for several minutes, after which it is poured into portioned dishes, and sprinkled with grated cheese 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 is suitable, according to which the mushrooms are frozen pickled. Of course, you can buy ready-made mushrooms, but cooked yourself, they turn out much tastier, in addition, some ingredients (for example, vinegar or spices) can be added, closer to your own taste preferences.
Mushrooms are poured with cold water, brought to a boil, after which the water is drained. Fresh honey is poured into mushrooms at the rate of one glass per kilogram of mushrooms. Black pepper, peas, bay leaf, a little dried cloves, salt (a tablespoon per kilogram), sugar (a teaspoon for the same amount) are laid. 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 is possible). Mushrooms are laid out in jars and tightly corked or twisted with sterilized lids.
Frozen mushrooms, recipes for which are quite different, can be used for first courses, for example, make a mushroom hodgepodge. Finely chopped smoked lard with a meat layer is fried in a pan, boiled meat is added to it, cut into small cubes (you can take any sausages), after 15 minutes mushrooms are laid out here, and all the ingredients are stewed over a small fire. When honey mushrooms are brought to half-preparedness, sauerkraut, salt, pepper, spices, bay leaves are laid out in a pan. About 5 minutes, the dish remains on fire, at the end of cooking tomato paste is placed. Solyanka mixes well. If it is too thick, then diluted with broth. You can also add rings of olives and greens.
In any case, honey mushrooms frozen (whatever recipes were used to cook them) can be a good lifesaver for the hostess, because dishes are made of them quite quickly, and they are stored in the freezer for a long time. Therefore, for unexpected guests, it is enough to get them, defrost them for several minutes and send them to the pan. A delicious and nutritious dish is ready.