Mushroom cooking: meadow mushrooms

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The name comes from the place where they grow - these mushrooms like to settle on stumps, tree trunks. However, unlike their counterparts, meadow mushrooms grow in forest clearings and meadows. Very often they come across even on the village streets, in the gardens. These mushrooms differ from other species in having a smaller hat, reaching a size of 3-7 centimeters.

Meadow mushrooms belong to the fourth category of mushrooms. They are boiled, fried, stewed, s alted, marinated, dried. Their smell resembles the smell of cloves, because the dishes prepared with their use are very fragrant. Very often in the winter cold and during fasting on the tables of Russians, next to boiled potatoes, there are dishes in which pickled meadow mushrooms lie.

The recipe for their preparation is simple. To pickle one kilogram of pre-boiled mushrooms in a glass of water, you will need 9% table vinegar (about 30-35 ml), 3-4 cloves and the same number of peppercorns, one and a half tablespoons of coarse s alt, a tablespoon of sugar. Mushrooms are placed insterilized jar and pour hot marinade, which can also be prepared on strained broth after boiling mushrooms. To prevent the development of botulism, it is best to close jars with mushrooms with a steamed nylon lid.

The most important thing when cooking mushrooms is to remember that mushrooms require mandatory cooking, and not just once, but in two waters. He alth problems may arise if you did not use the recipe when cooking meadow mushrooms.

How to cook these mushrooms? Freshly picked mushrooms, which are no more than two days old, are boiled for 40 to 60 minutes. First, they are poured with hot water and boiled until foam is formed. After that, the broth is drained, the mushrooms are washed and poured with cold s alted water. Frozen meadow mushrooms are prepared in the same way, but the cooking time is reduced to half an hour. The main sign of the readiness of mushrooms is that they begin to settle to the bottom of the pan. By the way, some housewives soak mushrooms in lightly s alted water with the addition of citric acid before cooking. Then all the worms and bugs that went unnoticed during cleaning will “escape” from the mushrooms.

Boiled mushrooms are added to various sauces, cereals, used to make soups. In this case, the "second" water in which the mushrooms were boiled acts as a broth. But these mushrooms will be tastiest if they are fried with onions. For frying, we need 500-600 grams of mushrooms, 150 ml of sour cream, onion, s alt and pepper to taste. Heat the vegetable oil in a frying pan and fry the onion sliced \u200b\u200bin half rings untilgolden color. Throw the boiled mushrooms into a colander to drain excess moisture.

Someone grinds, someone cuts the mushrooms in half, someone uses them whole - it's all a matter of taste. Meadow mushrooms should be fried until the liquid has completely evaporated, until they begin to crust. It is imperative to stir them, not allowing them to burn - after evaporation of the moisture, there is such a risk. When the mushrooms are almost ready, add the previously fried onions to them and keep in the pan for about two more minutes. After that, pour in sour cream and simmer them for several minutes under the lid. Depending on what consistency of mushrooms you prefer, the languishing time is adjusted. If you want them to be in a liquid sauce - 5-7 minutes is enough, if you like a thicker mass - you need to let the excess moisture evaporate.

Bon appetit!