Each mushroom has its own dish: what to cook from the main autumn product

For many people, autumn is rightly associated with quiet hunting.

However, not everyone knows that different types of mushrooms require different approaches.

Culinary expert of HERE NEWS, cook and fourth-class baker Yulia Arkhipova is ready to share with you tips on preparing the main autumn delicacy.

How to cook different types of mushrooms

If you are a fan of fried mushrooms, then choose chanterelles. It is not recommended to dry or cook these mushrooms, unless you want to make them tasteless.

Porcini mushrooms and honey mushrooms are suitable for drying and making julienne. Despite the fact that many people cook the famous French dish from champignons, they do not have the aroma that is needed.

But black and white milk mushrooms are prepared exclusively by salting; they are not eaten in any other form.

As for birch and aspen mushrooms, they can be simply fried or marinated. It is not recommended to cook soups from these mushrooms.

In turn, do not cook butter mushrooms, because when cooked, these mushrooms release a specific juice. But they are ideal for marinating or boiling.