The recipe that is presented below for the harvesting of mushrooms for the winter, not quite ordinary which are used to making as winter stocks of mushrooms, since honey mushrooms are not just boiled or marinated, but something is prepared from them like a quick frill.
For the preparation of blanks for the winter, you will need the following products: the average bucket of fresh mushrooms, 4-5 medium-sized bulbs, a pack of margarine, ground pepper and salt to taste.
Sort honey agaric and rinse well, then boil at least twice five minutes after boiling. Jit from the water, if necessary (not to fanaticism), even squeeze.
Take a pan or a deep frying pan and put the margarine there, wait for the time to melt, then add in advance chopped onions and honey mushrooms (there should be about two liters in boiled form), salt and pepper. Mix everything and be sure to cover with a lid. Fry, often stirring, over low heat. If margarine seems not enough, then you can add a little more, but the mushrooms should not swim in it.
As soon as they start to “shoot”, add fire, and five minutes, stirring strongly, still fry them. Then remove from the stove and put it according to previously sterilized half a liter jars, roll up and put in heat.
In winter, such mushrooms will become a wonderful snack or workpiece for other dishes. They can simply be heated in a dry pan with sour cream, or can be used in preparing a soup or as a filling for a pie.