Mushrooms

The second half of summer - it's time to replenish stocks for the winter. It is time to harvest, process and preserve vegetables. More delicate berries and fruits, except for cans, are sent to the freezer - for better preservation of vitamins. But there is another type of blanks that many hostesses practice, namely freezing of mushrooms collected or bought for the winter, and this process should be considered in more detail.

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Frozen mushrooms today can be bought on the market and in the store. But the home freeze is still relevant. People prefer to harvest mushrooms themselves for the winter, as this is not a very simple product and no one can give a guarantee that you buy quality goods in the store. That is why we decided to talk about freezing porcini mushrooms for the winter and propose several popular recipes.

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Many housewives are wondering how to freeze mushrooms in the refrigerator for the winter. And not everyone knows that not only freshly harvested product can be frozen, but also one that has undergone a certain heat treatment, for example, boiled mushrooms or fried ones. In order to simplify the solution of such a task, later in the article we will describe how to properly implement such a process so that the mushrooms after defrosting will not lose their taste, flavor and useful qualities.

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Strong and dense honey mushrooms are excellent for harvesting in the winter. Their structure, which is not too saturated with moisture, is able to retain its shape even with deep freezing. However, not every hostess knows that not only fresh mushrooms are subject to freezing, but also those that have undergone some processing. About all the secrets of correct freezing raw, as well as those who have undergone various processing in house conditions, we will describe in this review.

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Champignons - one of the most popular mushrooms. They can be harvested for the winter in different ways: pickle, pickle, dry. Some housewives prefer to freeze them. It is very convenient, because mushrooms are always at hand. On any day, you can defrost a portion and prepare an aromatic dish. Preparing the mushrooms Before freezing the mushrooms in the freezer, they need to be properly prepared for this: For freezing, only the freshest mushrooms, bright white in color, free of dents and spots, are medium sized.

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Chanterelles are edible mushrooms of the second category. Of course, they are not as tasty and nutritious as white mushrooms, but mushroom pickers respect this mushroom very much, as it is not wormy and tolerates transportation well. They can be boiled, fried, braised, frozen, dried, salted and pickled. There are many different recipes for chanterelles, but consider the option of mushrooms marinated for the winter.

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Fans of mushrooms look forward to the onset of the mushroom season. At this time of year, nature pleases with its generosity and diversity. Going for mushrooms in the forest, you can find porcini mushrooms, chanterelles, milk mushrooms and other representatives of the mushroom kingdom. But one of the most striking are the honey agarics. This mushroom is very healthy and tasty, and in winter it will perfectly complement any holiday table.

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Many people are fond of picking mushrooms, because this is a great opportunity not only to relieve stress, but also stock up on a wonderful harvest, which is not so often seen in the store fresh. Anyone can find a mushroom, but to distinguish between edible and poisonous or to properly clean the found specimen - this already requires experience.

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Among the huge number of mushrooms there is one very useful specimen - the Common Veselka, which, thanks to its appearance and properties, has been of interest to people for more than one century. Let's take a closer look at it, consider its healing properties and use in traditional medicine. Description Botanical characteristics. Veselba common mushroom is a mushroom belonging to the genus of the same name.

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The value of the products of the mushroom kingdom lies in the rarely balanced composition of the natural components of food: proteins, carbohydrates, fats, minerals, vitamins. It has long been believed that mushroom dishes replace meat in the winter season. Until the beginning of the 20th century, salting and drying were the main fast and inexpensive methods of harvesting mushrooms for long-term storage.

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The benefits of fungi for the human body is indisputable, as is nutrition, because it is no wonder that they are sometimes called forest meat. However, it is important to know which species can be consumed, and which should be treated with caution. Today we will talk about one of the most common mushrooms - the line. From the article you will learn how to identify the line, where to find it, it is harmful or useful to humans and much more.

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Meadow mushrooms, or henchs, are among the most useful mushrooms, which are actively used not only in cooking, but also in medicine and cosmetology. How to distinguish them from false agarics, when to collect and how to cook these mushrooms - consider in more detail in the article. Edibility The meadow meadow belongs to class IV in the classification of edibility - a rarely collected mushroom with conditionally edible purpose and not a pronounced taste.

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In our latitudes, the mass of mushrooms is growing, but few people take it seriously. This is a delicate matter, requiring experience and certain knowledge. After all, even in an ecologically clean wilderness, you can see a “doubtful” mushroom, which seems to be similar to an inedible, but at the same time different from it.

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The spring months are not traditional for mushroom picking, although at this time more than 60 species are suitable for human consumption. In the spring, the mushrooms begin to appear immediately after the snow melts, some grow exclusively until summer, while others continue to delight with the harvest even at the onset of autumn. On what types of mushrooms can be collected in May, let's talk further.

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Salting is considered the classic way of making milk mushrooms. From time immemorial, salted milk mushrooms were an excellent addition to potato dishes and broths. But lately, the method of pickling these mushrooms is becoming increasingly popular. Marinated milk mushrooms are not only tastier, but also safer, as they are thoroughly processed during the cooking process.

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Mushrooms are loved by many, but not everyone is able to distinguish poisonous from edible. Because of ignorance, many species of edible and useful specimens are rejected by mushroom pickers. In this article we will talk about the unfamiliar form of the forest product - sulfur grading. Edibility The family includes both edible and poisonous mushrooms.

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Of the whole mushroom kingdom, honey mushrooms stand out not only for their excellent taste and rapid growth, but also for their suitability for artificial cultivation. Moreover, this process is so accessible and fascinating that even children can be engaged in mushroom production. How to organize a mushroom garden and consistently receive generous yields from it - we will tell further.

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In the spring in nature you can already find the first mushrooms. In deciduous forests with a predominance of aspen after spring rains there are morel hats (caps, morels tender). They quickly disappear, and it is not always possible to catch them. Morel hat belongs to the family Morelka and resembles morels, and its hat has a bell-shaped form, similar to a hat, worn on the long leg of the fungus.

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Inexperienced and novice mushroom pickers, due to their ignorance, sometimes put themselves in danger of collecting inedible or poisonous mushrooms - in the kingdom of mushrooms there are a lot of specimens that look very similar to edible species, but in fact are poisonous. How to distinguish a false white fungus from an edible, what are the symptoms of poisoning with a bitter tree, where it grows, and what it looks like - more in the article.

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Many mushroom lovers prefer to collect them themselves, but only an experienced mushroom picker can tell the edible from the inedible and not go to the hospital with poisoning. After reading this article, you can find out what the most common representatives of safe mushrooms look like and how to distinguish them from poisonous mushrooms. White fungus White fungus (or as it is called - boletus) - the king of all mushrooms and so called because of its incredible pulp, which when cooking becomes the perfect white color.

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