Flywheel mushrooms recipes. How to cook flywheel mushrooms - step-by-step recipes with photos. Recipes for dishes made from moss mushrooms

Moss mushroom is not very popular in cooking, because it is being replaced by more common and affordable brothers. But you can cook moss mushrooms in a variety of ways, just like other mushrooms. And how many dishes do housewives prepare from them!

Choosing quality flywheels

Moss fly mushrooms have several false analogues, so when going on a “quiet” hunt, be careful. Fortunately, it is easy to distinguish an edible mushroom from an inedible one: the edible one turns blue or black when cut. This is all due to the substances contained in the flywheel, which oxidize upon contact with air. This happens in the first 5 seconds after cutting.

Otherwise, to choose a high-quality fresh mushroom, you need to be guided by the same principles as when choosing other mushrooms:

• ensure the integrity of the cap; it should not crumble or have breaks;
• check for holes left by worms and insect pests;
• the body of the mushroom should be dense and elastic, but in no case sluggish;
• do not take rotten specimens, even if the spots of spoilage are located in a place where they can be cut off.

How to properly clean a flywheel

Before you prepare any dish from moss mushrooms, fry them, marinate or pickle them, you need to peel and wash the mushrooms.

Advice: If you are going to salt or pickle mushrooms and want to preserve their bright color, before heat treatment, pour boiling water over the mushrooms and leave for 5 minutes.

Cleaning flywheels is not difficult. But certain rules must be followed:

1. Remove any large debris adhering to the mushroom.
2. For ease of further cleaning, separate the stems from the caps.
3. Using a wire brush, remove the thin top layer of skin. You can scrape it off with a knife.
4. Pay special attention to the bottom of the cap: you need to completely remove the spongy layer from it, otherwise during the cooking process it will turn black and become covered with mucus. It is not necessary to remove the skin from the cap.
5. Cut off darkened areas and wormholes, if any.

This completes the first stage of preparing the flywheels. Further procedures depend on how you will prepare this mushroom.

To dry and freeze fresh, you don’t need to do anything else. For other recipes, wash the flywheels under running water. Photo and video instructions will help you do everything correctly.

To pickle and marinate, boil them over low heat in salted water for about half an hour. For frying, stewing, baking or for soups – 15 minutes. After cooking, drain the water and let the mushrooms dry - they are ready for further use.

Moss mushrooms stewed with honey

This combination of seemingly incompatible products gives an unusual and very tasty result. Since the recipe uses mustard, garlic and vinegar, it creates a savory sweet and sour sauce.

Ingredients

Servings: – +

• Mokhoviki 1.5 kg
• Natural honey 40 g
• Garlic 2 cloves
• Parsley 1 bunch
• Mustard 40 g
• Vinegar 40 ml
• Salt to taste

Per serving

Calories: 37 kcal

Proteins: 2.5 g

Fats: 1.5 g

Carbohydrates: 3.4 g

40 min. Video recipe Print

Cut the peeled moss mushrooms into medium-sized pieces. If you want the dish to also be attractive, do not separate the stems and caps during the cleaning process. This way you can cut the mushrooms lengthwise into slices.

Peel the garlic and pass through a garlic press.

Rinse the parsley under running water, remove excess moisture and chop as finely as possible.

Mix garlic and parsley in one container, add honey, vinegar and mustard.

Pour the resulting sauce over the chopped moss mushrooms, add a little salt, mix well and place in the refrigerator to marinate for 3 hours.

Transfer the moss mushrooms to a frying pan or small cauldron, place on the stove and simmer under the lid over low heat for 45 minutes.

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Advice: If all the liquid evaporates during the stewing process, add a little boiled water. Just try to do this as a last resort and in very small quantities.

Marinated moss mushrooms: a delicious recipe for the winter

This is the simplest and most common way to marinate flywheels. The dressing recipe uses only classic spices and nothing extra.

Cooking time: 40 minutes

Number of servings: 20

• proteins – 2.3 g;
• fats – 0.6 g;
• carbohydrates – 3.8 g;
• calorie content – ​​30 kcal.

Ingredients

• flywheels – 2 kg;
• vinegar 9% - 120 ml;
• garlic – 4 cloves;
• salt – 40 g;
• sugar – 60 g;
• black peppercorns – 10 pcs.;
• bay leaf – 3 pcs.;
• citric acid – 5 g;
• water – 1 l.

Cooking process

1. Cut the prepared moss mushrooms into small pieces, place in an enamel pan, cover with water, add citric acid and put on fire. From the moment it boils, cook for 20 minutes.
2. After this, drain the mushrooms in a colander and immediately cover with ice water. Thanks to this, the pickled moss mushrooms will turn out dense and crispy.
3. Pour a liter of filtered water into a saucepan, add salt, sugar, black peppercorns and bay leaves. Place on the fire and bring to a boil.
4. Remove the peel from the garlic, cut each clove into 3-4 pieces and add to the marinade. Cook for 5 minutes.
5. Now lay out the mushrooms, wait until the liquid starts to boil again, note the time and cook the mushrooms for exactly 15 minutes.
6. After this, pour vinegar into the same pan and remove it from the heat.
7. Use a slotted spoon to catch the moss mushrooms, place them in sterilized jars and fill them with hot marinade. Roll up the lids, turn the containers upside down, wrap them warmly and let cool.

Marinated moss mushrooms can be served by pouring sunflower oil over them and sprinkling with chopped herbs or onions. You can also use these mushrooms in salads.

Moss fly soup

In first courses, moss mushrooms successfully replace meat. The broth made with these mushrooms is aromatic and rich. Pay attention to the step-by-step recipe for hearty moss fly soup.

Advice: This soup can be cooked either in water or in meat broth. If desired, you can add boiled poultry, pork or beef to the dish.

Cooking time: 1 hour

Number of servings: 12

Energy value of the product

• proteins – 2 g;
• fats – 3.6 g;
• carbohydrates – 9.9 g;
• calorie content – ​​80 kcal.

Ingredients

• flywheels – 300 g;
• potatoes – 300 g;
• onion – 100 g;
• carrots – 100 g;
• pearl barley – 50 g;
• sunflower oil – 40 ml;
• parsley – 5 sprigs;
• dill – 1 small bunch;
• green onion feathers - 1 small bunch;
• salt - to taste.

Cooking process

1. Sort over and fill the pearl barley with cold water. Leave for several hours.
2. Clean and wash the flywheels. Cut them into small pieces of any shape.
3. Remove the skin from the onion, keep it in ice water for a while so that it does not irritate your eyes when cutting, and chop it into small cubes.
4. Peel the carrots and grate them on a coarse grater. Fry it together with the onion in sunflower oil until golden.
5. Add chopped mushrooms to the same frying pan, add salt and pepper and fry for 10 minutes, stirring occasionally.
6. Boil 2 liters of water in a saucepan and add the mushroom fry into it. From the moment it boils, cook over low heat for about 10 minutes.
7. Drain the water from the soaked pearl barley and place the cereal in the pan. Let the soup begin to boil again and cook for about 15 minutes.
8. Peel the potatoes, cut into small pieces and place in a saucepan with soup. Cook for about 20 minutes.
9. At this time, prepare the greens: wash them under running water, remove thick stems from parsley and dill. Chop the onion, parsley and dill and add to the soup.
10. Remove the pan from the stove, salt and pepper the dish, cover with a lid and let it sit for half an hour.

You can serve this soup by adding a spoonful of sour cream and croutons to each serving.

Salted moss mushrooms for the winter

Important: For pickling, only the caps are taken, so the weight indicated in the list of ingredients is the weight of the mushrooms without the stem.

Cooking time: 40 minutes

Number of servings: 25

Energy value of the product

• proteins – 2.4 g;
• fats – 0.7 g;
• carbohydrates – 0.5 g;
• calorie content – ​​18 kcal.

Ingredients

• flywheels – 3 kg;
• salt – 150 g;
• currant leaves – 10 pcs.;
• cherry leaves – 10 pcs.;
• horseradish leaves – 4 pcs.;
• dill umbrellas – 8 pcs.

Cooking process

1. Pour boiling water over the cleaned moss mushroom caps and leave for 5 minutes. This will help preserve the bright color of the pickles.
2. Boil water, put moss mushrooms in it and cook for about 20 minutes. Strain using a colander and let cool.
3. Wash the pickling container thoroughly. A wooden tub or enamel pan will do. Do not use dishes made from other materials. Pour about 20 g of salt into the bottom of the container, distributing it evenly over the entire area. Place one umbrella of dill, a couple of currant and cherry leaves there. Tear the horseradish leaves into several pieces and place a couple of pieces on the bottom.
4. Divide the moss mushroom caps into 6 equal portions. Place one part on the bottom of the container with the top of the cap down. Sprinkle with salt and then add the leaves again. So alternate layers until the raw material runs out.
5. Cover the mushrooms with a piece of clean gauze in several folds, place a flat plate on top and apply pressure. Transfer to a cool place for 40 days. Once every 2-3 days, remove the pressure and change the gauze.
6. After the specified time, the moss mushrooms can be distributed into sterilized jars, filled with the released brine, closed with nylon lids and stored. Or you can leave it in the pan, bucket or barrel where they were salted.

Advice: When salting in this way, after some time the mushrooms can be added to the container, also alternating layers and sprinkling them with salt. But then the 40 days allotted for salting must be counted from the day of the last addition.

How to deliciously fry moss mushrooms

Moss mushrooms will have a richer taste if they are fried in a frying pan until golden brown. Fried mushrooms can be served with any side dish. They can be cooked very tasty with potatoes, but it is very important to first brown them separately from the mushrooms.

Cooking time: 40 minutes

Number of servings: 8

Energy value of the product

• proteins – 2.1 g;
• fats – 7.9 g;
• carbohydrates – 2.1 g;
• calorie content – ​​88 kcal.

Ingredients

• flywheels – 800 g;
• onion – 200 g;
• sunflower oil – 80 ml;
• ground black pepper - to taste;
• salt - to taste.

Cooking process

1. Cut the peeled and washed moss mushrooms into small pieces.
2. Remove the skin from the onion and cut it into thin half rings.
3. Pour sunflower oil into the pan. When hot, add the onion and fry over high heat.
4. As soon as the onions are browned, place the mushrooms in the frying pan. Cook over high heat until all the liquid has evaporated.
5. When this happens, reduce the heat to low, salt and pepper the mushrooms and fry for 20 minutes, stirring regularly.

Advice: For frying, you can use half and half butter and sunflower oil. This will make the taste of moss mushrooms more delicate.

Fried mushrooms can also be prepared as an ingredient for a warm salad, but then you should not add onions.

Moss mushrooms baked in the oven

Baking in the oven is one of the healthiest options for preparing any food, because it uses a minimum of oil and does not release carcinogens, as during frying.

Cooking time: 40 minutes

Number of servings: 12

Energy value of the product

• proteins – 8.9 g;
• fats – 10.6 g;
• carbohydrates – 3.1 g;
• calorie content – ​​142 kcal.

Ingredients

• flywheels – 1 kg;
• onion – 300 g;
• eggs – 4 pcs.;
• milk – 100 ml;
• hard cheese – 150 g;
• sunflower oil – 40 ml;
• dill – 1 bunch;
• ground black pepper - to taste;
• salt - to taste.

Cooking process

1. Clean and wash the flywheels, cut into medium-sized pieces. Boil in salted water for 20 minutes. Strain and dry on a paper towel.
2. Peel the onion and chop into thin half rings. Brown it in a frying pan in sunflower oil.
3. Grease a baking dish with sunflower oil. Place moss mushrooms in it, and on top - a layer of fried onions.
4. Beat eggs in a deep container, add milk, salt and pepper. Pour the resulting mixture into the contents of the baking dish and place in the oven preheated to 200 degrees for 10 minutes.
5. Wash the dill, pat it dry and chop finely.
6. Grind the cheese using a coarse grater.
7. Remove the pan from the oven, sprinkle it with chopped dill and grated cheese and send it back for 5 minutes. If you want the cheese not only to melt, but also to brown, keep it in the oven longer.

Stewed moss mushrooms with sour cream

This tasty addition to main dishes is quick and easy to prepare. The list of ingredients shows the minimum required for preparing classic stewed moss mushrooms in sour cream. But you can improvise by adding your favorite spices. You can even add some grated cheese to this dish.

Cooking time: 40 minutes

Number of servings: 10

Energy value of the product

• proteins – 3.5 g;
• fats – 13.5 g;
• carbohydrates – 3.6 g;
• calorie content – ​​149 kcal.

Ingredients

• flywheels – 1 kg;
• onion – 200 g;
• sour cream – 300 g;
• garlic – 2 cloves;
• sunflower oil – 60 ml;
• ground black pepper - to taste;
• salt - to taste.

Cooking process

1. Sort through and clean the flywheels. Rinse them under running water and cut into medium-thick slices.
2. Pour water into a saucepan, add a little salt, bring to a boil and throw in the mushrooms. Boil for 15 minutes and then strain using a colander.
3. Peel the onion and cut into cubes or half rings. Place in a heated frying pan with sunflower oil and cook until browned.
4. Add the mushrooms there, add salt, ground black pepper and stir.
5. After 5 minutes, add sour cream to the frying pan with mushrooms and onions, stir thoroughly, cover with a lid and cook over low heat for about 15 minutes.
6. Add the garlic that has been pressed through the garlic press and remove the pan from the heat. Let the dish sit under the lid for about half an hour and serve. When serving, you can sprinkle with chopped herbs.

Advice: If you are using low-fat sour cream with a liquid consistency, add a couple of tablespoons of flour 5 minutes before it is ready to thicken the sauce. Stir vigorously to avoid lumps.

You can serve moss mushrooms prepared in this way with mashed potatoes, boiled rice or pasta. Or you can simmer without a lid, evaporate all the liquid, make the sauce as thick as possible, cool and put on bread. These sandwiches will be a tasty and healthy snack.

No matter how you prepare the moss mushrooms, even after heat treatment they will retain many useful substances. Moss mushrooms are a case where taste and benefits coexist in one product. Include this mushroom in your diet, cook different dishes, improvise and enjoy the results. Bon appetit!

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Moss mushroom is a mushroom that can be found in almost any forest. It grows there from June to October (until the first frost). Mushroom pickers do not collect it very often, because the mushroom mushroom does not have any special taste. However, it can still be found in their baskets. This mushroom is included in many dishes. It can be fried and boiled, added to salad or to meat. It is worth remembering that flywheel can be edible and inedible. How not to make mistakes when collecting? What dishes can be prepared from this type of mushroom?

Moss mushroom is a mushroom that belongs to the tubular family. It has a velvety sticky or dry cap and a smooth stem. The pulp of this type of mushroom can be yellow, white or reddish. If you cut them, the flesh will turn blue.

There are a total of 18 varieties of moss mushrooms. The most common 6 of them are:

Spreading

In one forest you can find almost all types of moss mushrooms. However, there are some differences in the distribution of some species:

• The green mushroom prefers coniferous and deciduous forests. Most often it grows near the road or along the edge of a ditch.
• Representatives of the variegated fissured species can also be found in deciduous forests. They also grow in mixed varieties. This mushroom is considered rare. Most often found in areas where beech trees grow.
• Red moss mushrooms grow mainly in grass, for example, on the edges. They love oak forests. Found in temperate climate zones.

Deceptive mushroom

In the forests you can also find false moss. It differs from the real ones in its small size. In addition, unlike other species, it most often grows on the body of other mushrooms, for example, puffballs.

You can also distinguish a false mushroom by the color of the cut pulp. It is usually white or dirty brown. Sometimes after cutting the flesh begins to turn red.

So, if the mushroom found has all these signs, most likely it is a false mushroom.

Before preparing the collected flywheels, they must be thoroughly cleaned. How to properly clean mushrooms after picking?

1. Even in the forest, it is necessary to clear its cap and stem from needles, leaves and soil.
2. If the flywheel is being dried, it does not need to be washed. For other cooking methods, you need to rinse with a brush. You need to go over both the cap and the stem.
3. Using a knife, you need to cut off the hard parts of the mushroom and the spots. It is also recommended to get rid of the layer of spores that is located under the cap.
4. The last stage is soaking. Mushrooms must be soaked in cold water for 5-10 minutes. Then remove and dry with a towel or napkin.

Now the moss mushrooms can be cooked. Most dishes involve the use of boiled mushrooms. They need to be boiled before frying or adding to salads.

Before cooking, moss mushrooms must be filled with hot water for 5-10 minutes. Then transfer them to a container with boiling water. Cook for about half an hour. It is recommended to use an enamel bowl. Place the prepared mushrooms in a colander to drain excess water.

Several recipes

You can prepare moss mushrooms in several ways. They can be added to soup, fried, used as a filling in baked goods, etc.

Soup

For 4 servings you will need the following ingredients:

• 250 g moss mushrooms;
• 500 g chicken meat;
• a little parsley and dill;
• 4 cloves of garlic;
• salt and spices, soy sauce to taste;
• a little vegetable oil.

Preparation consists of several stages:

1. First you need to cook the chicken broth. Once the chicken is ready, remove it and cut it into small pieces.
2. Add salt and soy sauce to the broth.
3. Peel the onion. Fry it in hot vegetable oil.
4. Finely chop the moss mushrooms. Fry the mushrooms along with the onions for 25 minutes. Season them with soy sauce and garlic. Cook for another 3 minutes.
5. Combine fried fly mushrooms, onions and garlic with chicken broth. Add spices there. Put on fire and let it boil. Set aside.
6. When serving, add finely chopped greens to each plate.

With sour cream

Moss mushrooms stewed with sour cream have an unsurpassed taste and aroma. They can be served with potatoes or buckwheat. They also go well with a vegetable side dish.

The dish includes the following products:

• 1 kg of mushrooms;
• 200 g sour cream;
• 3 tbsp. sunflower oil;
• 1 onion;
• seasonings and salt to taste.

From these ingredients you can prepare 3 servings of stewed moss mushrooms. The cooking process is quite simple:

1. Clean and wash the main product. Throw whole into a saucepan and cook over low heat for 1.5 hours.
2. Heat the oil in a frying pan and fry the moss mushrooms until golden brown.
3. Peel and finely chop the onion. Place it in the frying pan.
4. Add sour cream to the mushrooms and add a little water. Simmer until the sour cream sauce becomes thicker.

With notes of honey

An interesting dish is made with the addition of honey:

• 1.5 kg of mushrooms;
• 2 tbsp. honey;
• 2 cloves of garlic;
• several sprigs of parsley;
• 2 tbsp. mustard;
• 2 tbsp. vinegar.

Preparation:

1. Cut the moss mushrooms into medium-sized pieces.
2. Chop garlic and herbs. Mix them with vinegar, mustard and honey.
3. Place the mushrooms in a bowl and pour over the prepared sauce. Place in a cool place for 3 hours.
4. Place the mixture into the frying pan. Place on low heat and cook for 45 minutes.
5. Serve with boiled potatoes and meat.

Jellied

Let's prepare the ingredients right away:

• 0.5 kg moss mushrooms;
• 0.5 kg turkey soup set;
• 2 tbsp. gelatin;
• 1 liter of water;
• salt, spices and herbs to taste.

The preparation goes like this:

1. First you need to prepare the broth. Separately from turkey and mushrooms.
2. Prepare the molds. Place turkey meat, boiled mushrooms and herbs on the bottom.
3. Dissolve gelatin in water. Pour it into the mushroom broth.
4. Let the mixture boil. Add salt and spices to it. Strain.
5. Pour broth into each mold.
6. Place in a cool place (can be in the refrigerator) to harden.

In pots

To prepare the dish you need:

• pork ribs in the amount of 1 kg;
• frozen moss mushrooms in the amount of 300 g;
• a pair of onions;
• allspice, cloves, bay leaves and other spices;
• salt.

To cook mushrooms and meat, you must use pots. The process is extremely simple:

1. Place ribs in prepared pots. Sprinkle them with salt.
2. Add chopped mushrooms there.
3. Peel and cut the onion into half rings. Add to other ingredients.
4. Add spices to taste.
5. Cover each pot with a lid and place in the oven for 50 minutes.

Before cooking, mushrooms and ribs can be fried in hot oil in a frying pan.

With fried potatoes

Moss mushrooms fried with potatoes are especially popular among gourmets. The dish takes about half an hour to prepare. For 3-4 servings you need to take:

• 500 g moss mushrooms;
• 6 potatoes;
• green onions;
• a little butter;
• salt;
• a little sunflower oil.

Preparation:

1. First you need to peel, wash and cut the potatoes.
2. Heat a little of each type of oil in a frying pan. Pour the potatoes in there. Fry until fully cooked. Add salt.
3. Clean and wash the mushrooms. Cut into small pieces and transfer to a saucepan. Pour a couple of tablespoons of water into it. Cook over low heat until the water has completely evaporated.
4. Add some oil to the pan. Fry the moss mushrooms for 10 minutes.
5. Combine mushrooms with potatoes. Sprinkle with finely chopped green onions. Leave on the stove for a couple of minutes and remove.
6. Serve with sour cream.

You can prepare many dishes from moss mushrooms, for example, fry them with potatoes or make aspic. The dishes are distinguished by their pleasant taste and unsurpassed aroma of wild mushrooms. It is very important to be careful when collecting these mushrooms. False flyworms are often encountered; they can be distinguished by their external features.

Mushroom dishes are very popular. Dishes made from wild mushrooms are considered especially delicious, as they have a unique taste and aroma. They are used to cook soups, sauces, prepare fillings for pies, pancakes, and complex side dishes.

To prepare all these dishes, it is very important to know how much and how to cook them correctly, because each type of mushroom is cooked differently. Moss mushrooms have an excellent taste, a light fruity aroma and are highly valued by connoisseurs.

Before cooking moss mushrooms, pay special attention to cleaning them: carefully remove all forest debris, pine needles, leaves that could stick to the mushrooms. Rinse the mushrooms well under running water.

Be sure to cut large mushrooms into several pieces before cooking, and leave small ones as they are. Also, before cooking, pour boiling water over the prepared moss mushrooms and leave for 5-7 minutes, and then drain the water. Boil the moss mushrooms for 25-30 minutes in lightly salted water over moderate heat.

Moss mushrooms are one of the most delicious and aromatic mushrooms, but at the same time, one of the most little-known. Externally, the moss mushroom is a little similar to the boletus mushroom. This mushroom usually grows in overgrown swamps and swampy areas. Dishes prepared from moss mushrooms turn out very tasty. In terms of its nutritional properties, this mushroom is not inferior to beef, so it can be an ideal substitute for animal protein in the diet of vegetarians.

What do flywheel mushrooms look like?

Moss mushroom is a tubular mushroom that belongs to the Boletaceae family. Young specimens have a convex cap, with age cracks appear on it, it takes on a flatter shape. The skin on the cap is velvety, has a brown, dark green color; the leg is a little wrinkled. If the weather is damp, the flywheel cap becomes sticky.

The flywheel has yellowish, whitish or red flesh; when cut, it quickly turns blue and becomes unpleasant in appearance. External changes do not affect the taste. There are about 18 species of moss fly found in nature. None of these species are poisonous. Some are classified as conditionally edible or inedible non-toxic mushrooms, but they are not capable of causing severe poisoning. The most popular among mushroom pickers is the green moss mushroom, which is recommended to be cooked immediately upon arrival home.

How long to cook flywheel mushrooms?

To cook moss mushrooms, first rinse them well under running water to remove debris and dirt. Place the mushrooms on a paper towel to dry slightly. It is important to know how to clean flywheel mushrooms before heat treatment. Don't forget to remove the skin from the mushroom cap and clean the stem. To speed up cooking, cut large moss mushrooms into pieces, and leave small ones unchanged. Before cooking, pour boiling water over the mushrooms and let steep for 10 minutes.

Pour cold water into a deep saucepan, put on fire and bring to a boil. Pour the prepared mushrooms into boiling water, add salt to taste and cook for half an hour over medium heat. After cooking the mushrooms, place them in a colander to drain the water completely.

How to fry moss mushrooms: recipe

Compound:

• Moss mushrooms - 800 g
• Onions - 2 pcs.
• Carrots - 1 pc.
• Garlic - 5 cloves
• Sour cream - 300 ml
• Salt and pepper - to taste
• Vegetable oil - for frying

Preparation:

1. Thoroughly clean, sort and rinse the flywheels. Place the mushrooms in a colander to drain excess liquid.
2. Peel the vegetables. Cut the onion into cubes, pass the garlic through a press, grate the carrots on a coarse grater.
3. Pour oil into a frying pan, heat it and fry the onion, garlic and carrots for 5 minutes. While the vegetables are roasting, chop the moss mushrooms and add them to the frying pan. Fry the ingredients until the liquid has evaporated.
4. Add sour cream, salt and pepper to taste.
5. Fry the moss mushrooms in sour cream for another 10 - 15 minutes.
6. Serve fried moss mushrooms with sour cream along with potatoes, mashed potatoes, pasta or buckwheat porridge. If desired, you can sprinkle the dish with chopped herbs.

How to pickle mushrooms?

Compound:

• Flywheels - 1 kg
• Honey - 4 tbsp.
• Mustard - 5 tbsp.
• Garlic - 5 cloves
• Parsley - 1 bunch
• Balsamic vinegar - 10 tbsp.
• Salt - to taste

Preparation:

1. Clean the mushrooms, wash and dry.
2. Finely chop the parsley and garlic, mix with mustard, vinegar and honey.
3. Place the mushrooms in a sterilized jar, pour in the prepared marinade, close the lid tightly and leave at room temperature for 9 hours.
4. Then place the jar of pickled mushrooms in the cellar or refrigerator for at least 10 hours.
5. After the marinating time has passed, you can serve the pickled mushrooms to the table as a light snack.

Moss fly caviar: recipe

Compound:

• Flywheels - 1 kg
• Onions - 2 pcs.
• Mayonnaise - 5 tbsp.
• Garlic - 5 cloves
• Salt and spices - to taste
• Greens - to taste
• Vegetable oil

Preparation:

1. Sort out the flywheels, clean, rinse and dry.
2. Pour cold water into an enamel pan, boil it and cook the mushrooms until tender (about 25 minutes).
3. Place the cooked moss mushrooms in a colander and wait until the water drains.
4. Using a meat grinder, chop the cooked mushrooms.
5. Pour vegetable oil into the frying pan.
6. Peel the onions and garlic. Cut the onion into small cubes, pass the garlic through a press.
7. Fry the ingredients in a heated frying pan.
8. Mix fried onions and garlic with minced mushrooms, add mayonnaise and salt. Simmer the resulting mass in a frying pan for no more than 5 minutes.
9. Place herbs and a couple of cloves of garlic in the bottom of sterilized jars. Place the caviar in jars and roll up.
10. Let the mushroom caviar brew for at least a week in a cool place.

Baked moss mushrooms: recipe

Compound:

• Moss mushrooms - 700 g
• Sour cream - 200 ml
• Hard cheese - 200 g
• Salt and spices - to taste
• Vegetable oil

Preparation:

1. Clean the flywheels thoroughly, rinse and dry. Cut the mushrooms into small pieces.
2. Pour vegetable oil into a frying pan, add mushrooms, add salt and simmer until the water has evaporated. Don't forget to stir the mushrooms from time to time.
3. Place the stewed mushrooms in a baking tray, pour over sour cream, sprinkle with grated cheese and place in the oven.
4. Bake the moss cakes for 10 minutes.
5. Serve the dish hot, sprinkled with chopped herbs. The ideal side dish for baked mushrooms would be a vegetable salad.

Moss mushrooms are tasty, aromatic and healthy mushrooms. They contain vitamins, groups B, C, D and PP, and their amino acid content is not inferior even to meat, which means they are excellent for vegetarian diets. Moss mushrooms are low-calorie, so they fit into any diet. These mushrooms can be used to prepare delicious dishes that will please everyone.

Boil moss mushrooms for minutes in salted water.

How to cook moss mushrooms

1. Rinse the mushrooms well under running water to remove dirt and debris. Place the moss rolls on a towel to dry slightly.
2. To speed up the cooking process, cut large mushrooms into pieces, leaving small ones in their original form.
3. Before cooking, pour boiling water over the moss mushrooms and let it brew for 5-10 minutes.
4. Place a saucepan with cold water on the fire and bring to a boil (it is preferable to use enamelware).
5. Place pre-washed and chopped mushrooms into boiling water, add salt and cook for 25-30 minutes over moderate heat.
6. After cooking the mushrooms, drain the water completely. To do this, take a colander and place it over the sink, place hot mushrooms in it and wait 2-3 minutes for all excess liquid to drain. If necessary, shake the colander with mushrooms several times (be careful not to burn yourself). Mushroom broth can be used to make sauces.

How to cook moss mushrooms before frying

1. Peel, wash and chop the mushrooms.
2. Infuse mushrooms in boiling water for 5-10 minutes.
3. Drain the water, put the mushrooms in a saucepan, add fresh water and put on fire.
4. Cook moss mushrooms for 15 minutes, drain the water. After this, you can fry the mushrooms; the broth is suitable for making sauces.

Recipe for mushroom soup from moss mushrooms

Products
Moss mushrooms - 500 gr.
Potatoes - 4 medium potatoes or 3 large ones.
Pearl barley - 2 tablespoons.
Onions - 1 pc.
Greens - parsley, dill, green onions, salt, pepper, butter, sour cream - to taste.
Alternatively, you can cook moss mushroom soup in meat broth.
The quantity of ingredients for soup is indicated for a 4 liter pan.

Recipe for making flywheel soup
Pour 4 liters of water into a saucepan and let it heat up. Peel, rinse and cut the moss mushrooms, place in a hot frying pan, poured with oil. Add salt (1 teaspoon salt) and fry, stirring, for 7-10 minutes. Peel and chop the onions, add to the mushrooms, fry for another 3-5 minutes.
Place the fried moss mushrooms with onions in a saucepan with boiling water over low heat and add salt again (1 tablespoon of salt).
Rinse the pearl barley and add to the moss mushroom soup. Cook for another 10 minutes. Peel the potatoes and cut them into 1-1.5 cm cubes, add them to the mushroom soup. Cook for another 15 minutes.
Serve moss mushroom soup with fresh white bread, green onions and sour cream.

Moss fly caviar

Products
Fresh mushrooms - 1 kilogram
Onions - 2 pieces
Mayonnaise - 5 tablespoons
Greens (parsley and dill) - 3 sprigs each
Garlic - 3 cloves
Vegetable oil - 3 tablespoons

How to prepare caviar from moss mushrooms
1. Rinse the mushrooms to remove debris and carefully remove soil.
2. Boil moss mushrooms in an enamel pan; to do this, cook the mushrooms for 25 minutes. Moss mushrooms should be placed in boiling salted water.
3. Drain all the water over the sink using a colander. Place the mushrooms on a plate to cool slightly.
4. Using a meat grinder, chop the boiled mushrooms.
5. Chop two medium onions and fry in vegetable oil. Turn off the stove when the onions begin to brown and acquire a golden hue.
6. Mix fried onions with mushrooms, add mayonnaise (to make the dish lower in calories, you can use sour cream) and salt.
7. Squeeze 3 garlic cloves into the mushroom mixture. Simmer the resulting mixture for no more than 5 minutes.

How to prepare caviar from moss mushrooms for the winter
1. Sterilize the jars, place a couple of cloves of garlic and 4 sprigs of dill on the bottom.
2. Place the finished moss fly caviar into sterilized jars and roll up. Let it brew for at least a week.

Fkusnofacts

- When cleaned, flywheels turn black very quickly, so to prevent darkening You need to start cooking the mushrooms right away. Moss mushrooms will not turn black if you soak them in boiling water for 5-10 minutes before cooking.

Moss mushrooms are mushrooms that are very pleasant to eat. taste with a specific fruity odor.

- Signs of young moss mushrooms. The caps of young moss mushrooms have a semicircular shape, and the pores of the mushroom are colored deep yellow. In the process of “growing up”, the cap of the flywheel acquires a convex shape. Mature mushrooms have a round, cushion-shaped cap, the diameter of which reaches 12 centimeters, the color of the pores changes to brown. The moss that grows on young green moss has a short, dense stem and a wide cap, while the one that grows on old and dry moss has a high and thin stem with a more elongated cap.

Main difference between edible flywheel from false is the presence of a blue color on the cut of the mushroom. The false mushroom has a much smaller cap size - about 5 centimeters.

to his unusual name moss mushrooms are obliged to the place of growth. Most often, these mushrooms can be found on mossy areas of trees, on old stumps, or simply on the slopes of old ravines.

Mossworts begin to appear between May and September. You can find moss fly in both deciduous and coniferous forests. This mushroom is not picky in choosing a place to grow and is not afraid of low temperatures, which is why the moss mushroom is often found in northern latitudes. Often the moss fly can be found growing on an anthill or a rotten stump.

The yellow-brown flywheel is distinguished by the dark yellow color of its cap and the presence of a dense brown stem. The green flywheel has a velvet green cap and has a more elongated shape. The Polish mushroom, also a subspecies of the flywheel, is distinguished by the presence of a dark brown cap and a dense stem of the same color.

Moss mushrooms are rich in essential amino acids (positive effect on metabolism), vitamins A (protein synthesis), D (cell growth), PP (nervous system), B vitamins (energy formation).

Average price frozen moss mushrooms in Moscow - from 1000 rubles/1 kilogram (as of June 2017).

The calorie content of moss mushrooms is 18 kcal.

Fresh mushrooms are stored in the fruit and vegetable compartment for 3 days.

How to pickle moss mushrooms

Products For marinade and cooking for every liter of water- 2 tablespoons of salt,
- half a teaspoon of 70% vinegar,
- bay leaf - 2 leaves,
- cloves - 2 buds,
- peppercorns - 5 peas.
- sugar - a tablespoon.

Preparing pickled mushrooms 1. Sort the moss mushrooms, peel, wash, add to an enamel pan with salted water, put on high heat, cook completely, stirring and removing the foam.

2. Add vinegar and spices to the mushrooms, cook for another 2 minutes.

3. Cover the pan with gauze and leave in a cool place for 2-3 days.

4. Then drain the mushrooms in a colander, rinse, put in jars, pour in freshly prepared marinade so that the marinade content is approximately 20%, and tighten.

5. After 2 weeks, your pickled mushrooms are ready. :)