Honey mushrooms are one of the best autumn mushrooms. You can find them on the trunks of deciduous trees or stumps. The housewives blanch them at home, pickle them, fry them in oil until tender, freeze them, dry them in order to use them in soups in winter. The recipe for roasted mushrooms with potatoes, as well as the peculiarities of their culinary processing - read further in the material.
Selection and preparation of ingredients
Fried mushrooms with potatoes is not only a beautiful dish on the table, but also very nutritious. Its composition will definitely include fried onions, potatoes, some spices or fresh herbs and a spoonful of sour cream. Cooking such a roast is simple and delicious. Along with other mushrooms, such as fly agaric and all types of lactarias, honey mushrooms secrete mucus when cooked in liquids.
Raw honey mushrooms can cause intestinal upset. To prevent the problem, they need to cook a little longer than other mushrooms.
To avoid this, they are properly blanched in advance in salted water before being added to the marinade or dried. If you are going to cook these mushrooms in the form of soup, then pay attention to their ability to thicken the final mushroom product. They are great for cream soups, provided that you have made the correct calculation of the required amount of ingredients.
Important! In Asian cuisine, due to the natural thickening property of honey agarics, they are used in dishes as a substitute for corn starch.
The recipe for fried mushrooms with potatoes
700 g30 min.
Nutritional value per 100 g:
If cooking takes place in winter, take a packet of ice cream mushrooms. Thaw beforehand. To do this, they can be rinsed with hot water or thawed at room temperature.
Place a pot of water on medium heat. Salt. When it boils, dip the mushrooms in water. Cook for 15 minutes.
Drain and lightly dry the mushrooms before frying.
Heat a slice of vegetable oil in a pan over medium heat. Put mushrooms in the pan. Fry for about 7 minutes, stirring occasionally until all the moisture has evaporated and they become golden brown.
Chop the onion. Add it to the pan and fry until soft.
Peel the potatoes and cut into small pieces. Rinse in water and put in mushrooms.
At the end of the frying, add butter to enhance the taste.
Salt and season with black pepper. Shuffle.
Serve the finished dish to the table, sprinkled with green onions.
If cooking takes place in winter, take a packet of ice cream mushrooms. Thaw beforehand. To do this, they can be rinsed with hot water or thawed at room temperature.
Place a pot of water on medium heat. Salt. When it boils, dip the mushrooms in water. Cook for 15 minutes.
Drain and lightly dry the mushrooms before frying.
Heat a slice of vegetable oil in a pan over medium heat. Put mushrooms in the pan. Fry for about 7 minutes, stirring occasionally until all the moisture has evaporated and they become golden brown.
Chop the onion. Add it to the pan and fry until soft.
Peel the potatoes and cut into small pieces. Rinse in water and put in mushrooms.
At the end of the frying, add butter to enhance the taste.
Salt and season with black pepper. Shuffle.
Serve the finished dish to the table, sprinkled with green onions.
If you need to get rosy potatoes, then you need to fry it in a separate pan. To do this, warm it up a lot. The bottom line is that the intense heat creates a crust and locks the juices inside the golden potato slices. Put salt only at the end of frying, otherwise the potato will let the juice soften.At the end of summer, the honey agaric season begins. Collect these wonderful mushrooms and cook delicious dishes to please yourself and loved ones. After all, cooking them is simple, and eating is good.
