Honey mushrooms can be called universal mushrooms. As soon as they are not cooked: they are boiled, and dried, and frozen, and most beloved, because it tastes the most, fried mushrooms. They can be cooked for lunch, or they can be kept fried for the winter.
Frying fresh mushrooms
Let's start with how to cook the collected mushrooms in order to eat them right away. Fried honey mushrooms are usually cooked with potatoes, but if there are a lot of mushrooms, you can simply add sour cream and season with garlic.
You will need honey mushrooms, vegetable oil, salt and black pepper to taste, garlic, dill, sour cream. Depending on where you collected the mushrooms, and in what condition they are, you need some pre-treatment. Mushrooms sorted, cleaned of dirt, washed. The legs will have to be removed since they are too stiff to fry. If it is a pity - cook the broth with mushroom legs.
Very clean mushrooms can not be washed. When honey agarics retained the smell of the earth and the trees on which they grew, the dish turns out to be especially tasty. But decide at your own peril and risk. This can only be done with young, unspoiled mushrooms collected in an ecologically clean area.
Will you pre-boil honey mushrooms? Fried mushrooms without boiling are tastier, but old mushrooms must be cooked. We cook for about 20 minutes in water with an average salt content (you can add salt to taste during frying).
And how much to fry mushrooms? This can take from 20 to 40 minutes, depending on whether you boiled the mushrooms beforehand, as well as on the amount of product and the amount of moisture. When a lot of mushrooms gets into the pan and they contain a lot of liquid, the cooking time is greatly increased. Mushrooms will not be fried, but stewed in their own juice. We do not need this. Therefore, put honey mushrooms first on a heated dry frying pan and, stirring so as not to burn, evaporate moisture from them.
Now you can add oil and fry until cooked. If you are going to add seasonings (black pepper, garlic, herbs), do it a couple of minutes before removing the pan from the heat. To reveal the taste and aroma, seasonings must be heated, but prolonged heat treatment destroys them.
If you make mushrooms, fried with potatoes, it is better to cook everything separately and mix already on a plate.
Harvesting for the winter
For winter, honey cans can be stored in jars, fried in melted butter. They are prepared according to the same principle as homemade stew: fat prevents mushrooms from spoiling in a jar, prevents pathogens from getting there.
In a deep frying pan, pour oil, heat it, add salt at the rate of 1 teaspoon per 1 kg of oil. Mushrooms, sliced in medium-sized slices, are poured into oil and fried until white steam ceases to go, and then another 10 minutes.
Using a slotted spoon, mushrooms are transferred to sterilized liter jars. It must be ensured that no air bubbles remain inside. Fried honey mushrooms are poured with oil leftovers and wait until the mushrooms in the jar have cooled. Since the oil after cooling decreases in volume, it must be added to the jar.
When everything has completely cooled down, the workpiece is closed with plastic lids and stored in the refrigerator.