The main rule of a mushroom picker is to pick only those mushrooms that you are one hundred percent sure of. But you can experiment with dishes. Elena Skvortsova, an avid mushroom picker from the Kikvidzensky district, shared her favorite recipes.
The hostess reminds that you cannot store mushrooms. “Harvest” must be cleaned and rinsed well under running water. Volgograd gave several quick recipes in an interview with Krestyanskaya Zhizn.ru.
For boiled mushrooms in their own juice, the mushrooms must be cut and put in a deep frying pan. Season with salt, pepper and fry without oil until semi-dry. Then put in jars and roll up, you can store in the refrigerator.
To quickly pickle mushrooms, you need to dip them into boiling water and boil a little, removing the foam. Drain off excess water and add salt and vinegar: per liter, one spoonful of salt and a spoonful of 9% vinegar. Boil mushrooms for 20 minutes and pour into jars, roll up the lids and cool slowly under a blanket.
If you wanted fresh mushrooms for dinner, Elizaveta Skvortsova advised you to cook baked mushrooms with potatoes and sour cream. Mushrooms need to be chopped and boiled for 20 minutes. Separately, also cook the chopped potatoes until half cooked. Put all this in a baking dish, salt, and top with sour cream and grated cheese. Cover with foil and bake for 40 minutes.