Pickling

4–560 minutes

1. Sort and wash the mushrooms well under running water.
2. Boil them for 20 minutes (preferably on low heat), rinse again and leave to drain.
3. Pour water into a suitable container, dissolve a measured amount of salt, sugar and spices in it. Leave the marinade to boil for 10 minutes.
4. Toward the end of the specified time, add vinegar and bay leaf to the liquid, only the last after 3-5 minutes in the marinade should be removed.
5. Steam the jars and, having laid out the prepared mushrooms, pour them with hot marinade.
6. Close containers with seaming lids.
7. While the cans with the goats have not cooled, it is better to leave them at room temperature, and after that take them out to a cool room or move them to the pantry.

Important! Hot cans with preservation can not be taken out in the cold, otherwise the glass may crack, and the lids — explode.

Salting

6–840–50 minutes +7 days for salting out

1. Clean the mushrooms by removing needles and other debris from the forest.
2. Pour cold water overnight, and in the morning drain it and rinse the goats in a clean place, leaving them in a colander to drain the liquid.
3. Transfer the grills to the pan and boil in salt water for at least 25-30 minutes.
4. While the goats are boiling, scald the container for salting with boiling water (it can be a wooden barrel or an enameled pan).
5. Remove the mushrooms from the water and place them in several layers in the salting container, pouring each of them with salt and spices.
6. Peel the garlic and, slicing it with thin plates, lay on top of the goats.
7. Sprinkle the pickles with dill, cover with a lid and squeeze with yoke, leaving in a cool place for at least 3 days.
8. After the specified time, it will be possible to cover the workpiece with a permanent lid and take it to a storage place. It is advisable to try it no earlier than a week after salting.

Frying

3-430 minutes

1. Clean, wash, cut into a couple of parts and boil the mushrooms in salt water for 25 minutes.
2. Peel the onion, chop it into small cubes and fry in a pan until transparent.
3. Fold the grips in a colander and wait until all the excess liquid drains - move to a pan with onions.
4. Stir everything, add pepper and salt to the mushrooms, frying them on all sides for about 15 minutes (until cooked).
5. At the end of the cooking process, you can sprinkle goats with chopped herbs (dill or parsley) and serve with any selected side dish or meat dish.

Drying

5-820 minutes

1. Remove garbage from fresh mushrooms, rinse, dry, and then cut into thin plates.
2. Put them on a tray in one layer and leave them in a sunny place, turning them over regularly to dry evenly.
3. As soon as the grilles dry, pass a thread through each piece and hang in a shady, but well-ventilated place for further drying (usually it takes three days).

An oven preheated to 50 ° C will help speed up the drying process, and the mushrooms themselves need to be cut and laid out in the same way on a deck covered with parchment paper. Cooking time in the oven - no longer than 10-15 minutes, and for uniform drying it is worth turning the goats several times. Dried goats can be used either whole or crushed into powder, for more convenient use in the first dishes and side dishes.

Important! Dried mushrooms, especially in cases where they were not prepared on their own, should be washed and soaked in cold water for several hours before being used directly in dishes.

With pickled onions

6-870 minutes

1. Clean, wash and boil the mushrooms in salt water for at least 25 minutes.
2. Fold the goats into a colander and cool (the color should change to a darker one).
3. Peel, rinse and finely chop the onion.
4. Pour it with apple cider vinegar, salt and add some spices, leaving to marinate for 20-30 minutes.
5. Mix boiled goats with pickled onions (but without marinade) and pour in sunflower oil, mixing everything well.

The result is boiled mushrooms with pickled onions, but if you do not like this option, then before mixing it is better to stew the mushrooms in a pan, adding a small amount of sunflower oil.

Soup

3-4 80 minutes

1. Peel, rinse the mushrooms under running water, and then pour clean and bring to a boil.
2. As soon as the goats boil, change the water and boil them for 40 minutes, slightly salting the liquid.
3. Transfer the boiled mushrooms to a colander and leave until the water drains completely.
4. Peel the onion and cut it into small pieces (possible in cubes), grate the peeled carrots on a coarse grater.
5. Peel and wash the potatoes, then cut them into cubes or large straws.
6. Chopped white cabbage on a standard grater, trying to avoid the appearance of large pieces
7. Cut boiled skewers into the middle parts.
8. Fry the onions over medium heat, add mushrooms to the pan and simmer them over low heat for 3-5 minutes, then pour the carrots to them (after that, simmer the mixture for another 5 minutes).
9. While the mushrooms with carrots and onions are stewed, put a pot of water on a separate burner, put potatoes in it, and after five minutes pour and chopped cabbage.
10. Stir everything, salt and pepper the future soup.
11. After another 5 minutes, transfer the mushroom mixture (frying) to the pan and cook until all vegetables are fully cooked (on average, it takes 10 minutes).
12. Ready goat soup always turns out to be very tasty and fragrant, but it is better to serve it with sprinkled greens from dill, parsley and cilantro to the table.

Important! In the process of cooking mushrooms, they need to be constantly rustled, removing the emerging foam from the surface.

With potatoes in sour cream

3-450 minutes

1. Peel and julienne the potatoes.
2. Remove the peel from the onion and, cutting it into half rings, fry half over medium heat.
3. Add the potatoes to the onions and fry them too, constantly turning over for even cooking.
4. Take a separate frying pan and pour the rest of the onion half rings into it, also lightly frying them from all sides.
5. Add the boiled mushrooms and cut into several parts to a clean onion and as soon as they are cooked, add sour cream to the roasting, covering everything with a lid for further stewing (5 minutes are enough).
6. Ready mushrooms should be laid out on a plate next to potatoes cooked previously. It is undesirable to mix them, but the pickles can be added to such a composite dish, just like any meat supplement that has to be prepared separately will not hurt.