Follow the post? Then the recipe for lean hodgepodge with mushrooms is exactly for you! It is prepared, of course, without sausage, sausages or meat - only vegetables and vegetable oil. The taste of the soup is simply amazing! I am sure such a hodgepodge will be often on your table.
Champignons and oyster mushrooms are good, but sometimes you want the variety and wealth of tastes. Each mushroom pickens know for sure that a small handful of chanterelles or mushrooms is enough to transform a dish of forest mushrooms. Boroviki, Smors, white mushrooms, princes - all this wealth makes it possible to choose and experiment.
Mushrooms are boiled, fried, stewed, baked, dried, pickled, canned and even made mushroom caviar and minced meat. The main thing is to clean them thoroughly and rinse them. The time and specificity of the preparation depends on the specific type. Before preparing dishes from forest mushrooms, cut all damaged areas from them. And large ones are best cut into several parts to make sure there are no pests.
This is especially true for mushrooms collected independently. Fragile and delicate rawers are perfect in fried form or in salting. Naughty honey agarics are added to soups, but they have hard legs, and the boletus are dried and frozen. But it is better not to cook butter at all, but to pickle. Foxes and white mushrooms are very universal - they can be added to almost any dishes of forest mushrooms!
