Fried Honey Mushrooms for the Winter

Sort through fresh honey mushrooms, removing any debris. Rinse thoroughly in cool water. Cut large mushrooms in half, trimming off any tough stems.

Step 2

Place the prepared mushrooms in a saucepan, cover with water, and bring to a boil. Skim off any foam and simmer for about 15–20 minutes over moderate heat.

Step 3

Place the mushrooms in a colander and let them drain completely. The less moisture remains, the faster it will evaporate—and the better the mushrooms will brown in the pan.

Step 4

Heat oil in a deep, heavy-bottomed frying pan, add the mushrooms, and spread them out into an even layer. Fry uncovered over medium heat for about 25 minutes, stirring occasionally.

Step 5

While the mushrooms are frying, prepare two 350 ml jars and lids in advance: wash them thoroughly with baking soda and sterilize them using any convenient method (over steam or in the oven/microwave).

Step 6

Prepare the marinade. Combine the water, vinegar, salt, and sugar in a saucepan. Bring to a boil and stir until the salt and sugar crystals dissolve.

Step 7

Place the fried mushrooms in the boiling marinade and cook for about 5 minutes, then place the mushrooms in clean jars and pour the hot marinade up to the shoulders.

Step 8

Screw the jars with sterile lids, turn them upside down, and leave them under a blanket until completely cool. Store the jars with mushrooms in a cool, dark place.

I absolutely love mushroom picking. And from that perspective, honey mushrooms are a real bummer. Well, because you find two stumps and that's it, you can head home with a full basket. But from every other perspective, honey mushrooms are a real treat. They require very little effort, and you can prepare at least a hundred dishes with them. For example, pickled honey mushrooms for the winter.

Mushroom caviar, so beloved by many, can be preserved for the winter. It takes time to sort and clean the wild mushrooms, but the rest of the preparation is quite simple: boil the mushrooms for half an hour, during which time you can fry the onion until golden, then chop everything in a food processor, with a meat grinder, or with a knife, mix with vinegar and herbs, place in jars, and sterilize them. Come winter, you'll thank yourself for taking the time to prepare this mushroom caviar.

Marinated mushrooms are a wonderful appetizer, rivaled, it seems, only by pickled or salted cucumbers. In our article, we'll tell you how to cook mushrooms properly, including the subtleties and secrets you need to know.

Pickled honey mushrooms, with or without vinegar, are delicious, crispy, and aromatic—how can you resist? They're great as appetizers, added to salads, stews, sauces, and even soups. Harvesting honey mushrooms couldn't be easier, and pickling them is one of the simplest and most accessible methods for preserving food for a long time. Even if you're a novice cook and have never preserved mushrooms for the winter before, simply follow our recipes, tips, and tricks, and you're sure to succeed.