What to cook from pickled mushrooms: recipes * Recipes

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Pickled honey mushrooms go well with fish fried in a pan or grill. They can also be a good addition to a summer salad. Even in winter, pickled honey mushrooms retain a delicate, earthy aroma that goes well with olive oil, Dijon mustard and other ingredients. Read more about what to cook from pickled mushrooms later in the material.

Selection and preparation of ingredients

If you pick mushrooms yourself, then take those whose hats did not open. These are young specimens that are very well suited for use in salads and marinades. At home, sort the mushrooms, remove the spoiled ones, rinse with clean water and dry.

The texture of the fruit body of the fungus resembles a sponge, so soaking in water is contraindicated. Honey mushrooms belong to the most famous genus of mushrooms - Agaricales. It includes 33 families, 413 genera and more than 13000 described species.

For a salad, it is enough to use only one type of mushroom. But for roasts or soups, experienced housewives recommend choosing 2-3 grades. This enriches the dish with vitamins, makes it more nutritious and aromatic.

If pickled mushrooms are to be used in the salad, then they should be removed from the marinade, washed with boiled water, and cut into pieces if necessary. If they are not large, then put them in the salad without cutting.

Important! In a portion of 100 g of fresh mushrooms contains the daily rate of zinc and copper. Remember that they can be pickled, fried or otherwise processed during the day, then they begin to deteriorate.

Pickled mushroom recipes

Most recipes require the use of fresh mushrooms. If these are forest mushrooms, then such a mushroom snack will have a more intense taste. A variety of summer salads, delicious pizza and aromatic roast are prepared with mushrooms. Honey mushrooms will make the texture of the dish more tender.

Ham Meadow Salad

1 kg40 min.

cherry tomatoes halves
125 g
dried bell pepper
1 tbsp. the spoon

Nutritional value per 100 g:

Boil the beans in a pot of boiling water for 4 minutes or until tender. Drain and rinse with cold boiled water.
Remove the pickled mushrooms from the jar.
To prepare the dressing, place the oil, lemon zest, juice, pepper, honey and salt to taste in a jar with a screw cap. Close and shake to mix.
Slice the cheese and ham into strips of approximately 5 × 2 cm.
Put the ham in a salad bowl, add the beans, cherry tomatoes, honey mushrooms, watercress, spinach and arugula. Mix the ingredients.
Just before serving, shake the dressing again and pour over the salad.
Garnish with green onions and serve.

Potato salad

500 g20 min.

bulb onions
half medium onion
parsley or thyme
1 tbsp. the spoon

Nutritional value per 100 g:

Boil the potatoes in their skins. Peel and cut into medium sized pieces.
Cut the pickles into the same cubes as the potatoes.
Mix in a salad bowl all the ingredients.
Cut the onion in half rings and add to the vegetables.
Prepare dressing by combining sunflower oil with mustard and sugar. Add salt and pepper to taste.
Add green onions to the dressing. To stir thoroughly.
Put the salad in a slide. Garnish with chopped herbs and pour dressing on top.

Important! Boiled potatoes in their uniforms will not crumble, they will keep their shape well and retain at least 70% of useful substances, unlike potatoes boiled without a peel.

Pizza with mushrooms

1 kg 1 hour 40 min.

olive oil
1 tbsp. the spoon

Nutritional value per 100 g:

In a large bowl, mix the flour with salt and sugar. Dissolve the yeast in warm water (+ 30 ° C). Mix flour with yeast and butter.
Substitute the dough. Cover with polyethylene and let stand at room temperature for 1 hour to allow it to come up.
While the dough is coming, cook the sauce. Heat oil in a non-stick pan over medium heat. Add garlic, fry for a few seconds, then add paprika, mashed tomatoes, sugar, basil, oregano, salt, bay leaf and pepper.
When the mixture boils, reduce the heat to very low and cover the mixture with a lid. Continue to simmer for 10 minutes. Remove from heat and allow to cool slightly before use.
Preheat the oven to 200 ° C. Knead the dough and divide it into 2 parts. From each form a ball. Then roll into a circle with a diameter of about 30 cm.
Place it on a greased baking sheet. Punch a few holes in the dough with a fork.
Lubricate the workpiece with tomato sauce. Sprinkle with oregano and basil.
Put mushrooms, olives and corn on the dough and sprinkle mozzarella on top.
Place both pizzas in the oven and bake for 15–20 minutes until the cheese melts and the edges of the crust turn golden brown.

Did you know? The Greeks and Egyptians made pizza in the form of cakes, and seasoned it with olive oil and spices. Modern pizza as we know it originated in Naples at the end of the 18th century.

Rice with mushrooms

800 g1 hour

butter
2 tbsp. spoons
olive oil
2 tbsp. spoons
long grain rice
1 cup
freshly ground pepper
0.5 tsp
beef or chicken broth
500 ml

Nutritional value per 100 g:

Melt half of the oil in a large thick-walled pan or stewpan. The fire should be medium. Add half the minced garlic and cook for 20 seconds.
Put mushrooms in a pan and simmer until the liquid evaporates for 4 minutes, stirring often, until they become caramelized and tender.
Put the mushrooms on a plate and cover it with a lid.
Heat the remaining oil in a pan. Put onion chopped in half rings or cubes and fry for 4 minutes until transparent. Put the remaining garlic to the onion and hold on the fire for another 10 seconds.
Stir in raw rice. Add thyme, salt and pepper and cook for another 30 seconds.
Pour the broth into the rice and bring to a boil. Then the fire is reduced. Cover the mixture and simmer for 15–17 minutes until the liquid evaporates.
Remove from heat and stir with pre-cooked mushrooms and green onions. Close tightly with a lid and leave to reach the condition for about 10 minutes.
You can serve as a separate dish, or paired with any meat.

Chicken Salad

900 g30 min.

chicken breast (fillet)
500 g
allspice
1 teaspoon

Nutritional value per 100 g:

Rub chicken meat (fillet) with salt and pepper.
Heat the pan well and fry them with butter until golden.
Allow to cool on a cutting board for approximately 10 minutes. Then cut into cubes.
Transfer meat to a salad bowl.
Wipe the pan with a paper towel.
Cut pickled honey mushrooms into large cubes. They can be put in the salad in the form in which it is, or you can fry in a pan.
Put the mushrooms in a salad bowl.
Grate carrots on a medium grater and finely chop the onion. Fry in 2 tablespoons of olive oil over medium heat until soft. Transfer vegetables to a salad bowl.
Finely chop the dill. Add to salad.
When all components are sufficiently cooled, add mayonnaise. Add salt and pepper to taste.

Important! If the salad needs fried mushrooms, then be sure to fry them in a pan in batches in one layer. This will give a golden crispy texture to the product.

Fried potatoes with mushrooms

500 g45 min.

medium onions
1 PC.
boiled water
0.5 cup
sunflower oil
5 tbsp. spoons

Nutritional value per 100 g:

Peel the onion, cut it in half and chop finely.
Open the pickled mushrooms and drain the liquid.
Peel the potatoes.
Make a medium fire. Melt the butter in a non-stick pan. Put finely chopped onions in it, salt and fry for 3 minutes until soft.
Add potatoes and fry until golden brown. Add the garlic at the end of the frying. If necessary, add water in order to raise the temperature in the pan.
Put the mushrooms. Season with salt and pepper. Cook another 8 minutes until the potatoes are tender. Serve decorated with greens.

Did you know? Potatoes are considered the most environmentally friendly vegetable. It is easy to grow and does not require a large number of fertilizers or chemical treatments from pests.

Mushrooms have many useful properties. Therefore, they should definitely be included in the diet in any form: fried, pickled or stewed. Cook deliciously and do not forget that the quality of the final dish depends on how well you are familiar with the main features of the preparation.

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