How to cook moss mushrooms: for the winter, the best recipes

The tubular flywheel mushroom with a beautiful velvety cap is a frequent guest in mushroom pickers’ baskets. There are about 20 varieties of it, and all are suitable for consumption. You can prepare the flywheel mushroom in different ways: it is fried, pickled, dried, soups are made from it, and delicious hot pickles are made from it.

How to prepare flywheels

Before you implement an exquisite recipe with mushrooms or cook a delicious stew, they must be cleaned and washed. Properly clean them as follows:

1. The legs are separated from the caps.
2. The skin is scraped off with a knife.
3. Clean the bottom of the cap with special care. The spongy layer is cut off completely, otherwise during heat treatment it turns black and becomes covered with mucus.

How long to cook moss mushrooms

Some housewives consider moss mushrooms tasteless. They do not know the main feature of these mushrooms: they must be cooked. If you don’t boil it, but, for example, just fry it in oil, the taste really isn’t impressive.

Before cooking, large fruiting bodies are cut into pieces, small ones are boiled whole. Fill with water, add salt and cook for 30 minutes.During this time, the mushrooms release their bitterness, become soft, and reveal a delicious mushroom aroma. They are ideal for soups and side dishes.

Does the water turn yellow when cooking moss mushrooms?

Moss mushroom is a quickly oxidizing mushroom. When cut, the flesh of moss mushrooms turns blue. To prevent it from darkening and the cooking water from turning yellowish, the mushrooms are cleaned, washed and immersed in cold water as soon as possible after harvesting. Add 2 g of citric acid and a teaspoon of salt.

How to cook flywheel mushrooms

Moss mushrooms are relatives of boletus mushrooms. Various dishes are prepared from this tasty and healthy product: appetizers, soups, side dishes, caviar and even pies.

Fresh moss mushroom soup

During the “silent hunting” season, it is worth preparing a rich mushroom soup. Chicken broth is perfect for it. In addition to this, for the soup you will need:

• fresh fly mushrooms – 1 kg;
• onion - head;
• sunflower oil for frying;
• salt;
• garlic;
• greenery;
• sour cream.

How to cook soup:

1. Prepare chicken broth. The meat is divided into portions.
2. The broth is filtered and salted.
3. Mushrooms and onions are cut into cubes and fried until golden brown. At the end, season with a small amount of finely chopped garlic.
4. Add roast and chicken to the broth and put on fire.
5. A few minutes after boiling, turn it off. The soup is ready.
6. When served to the table, the aromatic stew is decorated with herbs and flavored with sour cream.

Fried moss mushrooms with sour cream

Traditional Russian cuisine is not complete without delicious fried mushrooms in sour cream. They cook very quickly. To do this take:

• mushrooms – 1.5 kg;
• onions – 2 heads;
• vegetable oil for frying, odorless;
• Bay leaf;
• sour cream;
• salt.

How to cook:

1. To remove bitterness from moss mushrooms, the fruiting bodies are boiled for 15-20 minutes.
2. Cut into medium-sized slices.
3. Place in a heated frying pan with vegetable oil.
4. Simmer the contents for 15-20 minutes without covering the lid and removing the foam.
5. When the foam disappears, add salt and onion cut into quarters and rings.
6. Fry for 10-15 minutes, stirring with a wooden spoon.
7. At the end, you can add sour cream or serve it along with a ready-made dish to the table.

Mokhoviki baked with cheese

Another simple and quick recipe for preparing forest gifts. For it you will need:

• flywheels – 2 l;
• sunflower oil for frying;
• sour cream – 200 g;
• hard cheese – 150 g;
• salt.

How to cook:

1. Wash the main ingredient and cut into small pieces.
2. Take a cauldron, pour vegetable oil into the bottom and add mushrooms.
3. Add salt to the contents and simmer.
4. When the water has completely evaporated, add sour cream. Simmer for a few more minutes.
5. Take a baking dish, place the mushroom dish into it, sprinkle with grated cheese.
6. Bake in the oven for 7-10 minutes.

Recipes for moss mushrooms for the winter

For the winter, moss mushrooms can be pickled and salted. They go well with chicken, meat, pumpkin and cabbage. For preparation, take the whole mushroom: both the cap and the stem.

Marinated moss mushrooms

Fresh, unspoiled fruit bodies are suitable for pickling. In addition to the main raw materials, to prepare marinade per liter of water you need:

• sugar – 1 tbsp. l.;
• salt – 1 tbsp. l.;
• vinegar - 1 tbsp. l.;
• bay leaf – 2 pieces;
• garlic – 2-3 cloves;
• cloves – 2-3 pieces.

Procurement stages:

1. The raw materials are cleaned and washed. Pour water into a deep enamel pan and place on low heat.
2. A quarter of an hour after boiling, discard in a colander and leave to dry.
3. Make a marinade: add salt and sugar, garlic, cloves, and bay leaves to the water.
4. Place it on the stove. After boiling, add vinegar at the rate of a tablespoon per liter of water.
5. Without removing the marinade from the heat, add the mushrooms to it and cook for another 5 minutes.
6. Moss mushrooms are placed in sterilized containers. The marinade should cover them.
7. The banks are being rolled up.
8. Store the workpiece in a cool place.

Salted moss mushrooms

Salted mushrooms have always enjoyed special love. Salting is done in several ways: hot or cold. The first is distinguished by the fact that the fruiting bodies after heat treatment become more juicy and soft.

For hot pickling, you need to stock up on seasonings. These are not only traditional bay leaves and dill umbrellas, but also currant, cherry, raspberry, and oak leaves. They make the mushroom caps and stems firm, but not tough.

Truly delicious salted moss mushrooms are obtained if the housewife knows some secrets:

1. You don’t need to cook the raw materials for very long. As soon as the mushrooms sink to the bottom, they are immediately removed. If you overcook them, they lose their taste and appearance.
2. You must strictly adhere to the recipe and use all seasonings.

For salted moss mushrooms you will need:

• 5 kg of raw materials;
• 800 ml water;
• salt – ½ faceted glass;
• bay leaf – 3-5 pieces;
• pepper – 6-8 peas.

Salting stages:

1. Wash and sterilize jars.
2. Add salt, pepper and bay leaves to the water.
3. Boil mushrooms in brine until tender.When they settle, remove from heat and cool.
4. Transfer to jars and seal with metal lids.
5. Store in a basement or cellar.

Terms and conditions of storage of flywheels

Boiled mushrooms can be stored in the refrigerator for no more than 3 days. Completely prepared meals remain fresh and safe for no more than a day.

The storage time of dried, canned, frozen moss mushrooms is no more than 12 months.

Conclusion

If you cook the moss mushroom correctly, you can surprise your loved ones and friends with real culinary masterpieces. The dishes are suitable for both an everyday menu and a festive feast, especially if they use fresh mushrooms.

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