Rules for soaking honey mushrooms before cooking

Honey mushrooms are one of the most common mushrooms. In our country they are loved, they come up with many recipes, they willingly go to the forest for them. These mushrooms are quite unpretentious, with them you can perform many culinary operations to achieve a variety of tastes and consistencies. One of these operations - soaking honey mushrooms - is used for completely different purposes, but mainly before cooking.

Rules for soaking honey mushrooms before cooking

Features of the procedure

Frequently asked question: why do we need to soak mushrooms at all? Specifically, before cooking, this is done to get rid of toxic and, in general, substances that are not very useful for a living organism, which are found even in all edible mushrooms.

There is a fairly common opinion that only freshly picked mushrooms are soaked in order to clean them of traces of the earth and other things.

However, mushrooms can be soaked in any form: both dry and fresh. Now we will understand in more detail.

  • Dried: Quite often, in order to preserve the mushrooms for a long time and use them in cooking for a long time, they are dried, and then stored in dark rooms. Starting to cook, for example, soup, honey mushrooms are mistakenly thrown into the pan in the hope that they will swell right in the cooking process. This strategy is incorrect. It is recommended to soak the mushrooms before lowering them in the pan. So they will definitely reach the peak of their readiness, they will be tasty and non-rigid.
  • Fresh: they should be soaked after thorough cleaning and cutting off excess parts. This is done not only for additional cleaning, but also for the prevention of poisoning. Soaked fresh mushrooms can also be immediately served in dishes.
  • Fresh and dry: the general soaking of such mushrooms is one of the few known methods for preparing mushrooms. This option is beneficial if you have few fresh mushrooms to cook. A dish created from such a mixture will be healthier and tastier, because when using only dry preparations, food is unlikely to retain a rich mushroom taste, and a large number of fresh mushrooms can make the broth too concentrated.

Remember that honey mushrooms need to be soaked correctly, regardless of what condition they are in. When the mushrooms are soaked incorrectly, it most likely will simply not give the desired result, but will only spend your time.

How to soak correctly

Both dry and fresh mushrooms are soaked according to a single principle. They are immersed in a large tank with clean, and most importantly, cold water, having previously been cleaned of any kind of pollution.

It is very important to change the water in the vessel at least 2-3 times for the entire soaking process. This is of particular importance if the whole procedure takes place before cooking, because all the harmful compounds must come out of the mushrooms.

When soaking, mushrooms release toxins

Honey mushrooms should be soaked with the expectation that dry specimens will increase dramatically and several times. It is better to distribute the mushrooms so that there are slightly more fresh ones in the vessel, for example, in a 2: 3 ratio.

How long does it take to keep mushrooms in water

Soaking time depends on the condition of the product: freshly picked honey mushrooms last 1 hour, and with dry mushrooms the situation is a little more complicated:

  • if they were dried naturally, then they should swell quickly (in about 3-4 hours);
  • if an oven was used for drying mushrooms, it is better to leave the mushrooms in water for the whole night, as the heat of the oven is able to bring the mushrooms to the most severe condition.

Irina Selyutina (Biologist):

Although usually dried mushrooms are soaked in water, it is often recommended to do so in milk. Soaking time is a relative concept. Normally, you need to soak until the mushrooms return the amount of water removed by drying and return to the “before drying” state. Of course, it will not be one to one, but correctly soaked they will become soft.

Despite the soaking, dried mushrooms still retain some rigidity that distinguishes them from fresh ones.

In what other cases should be soaked

Mushrooms are soaked not only before cooking. Experts recommend conducting such a process in many other situations:

  1. For thorough cleaning after the forest. It is better to use slightly salted water - it eliminates the possible worms inside the mushrooms. To do this, take 2 tbsp of water 1 tbsp. a spoonful of coarse salt (and not necessarily iodized).
  2. Before pickling or pickling. You can soak for 30 minutes.
  3. To protect against blackening. In this case, the mushrooms are immersed in water with a little vinegar.
  4. If you have purchased dried mushrooms and you are not sure about the quality of drying. In this case, soaking will help to remove litter and prepare the mushrooms for subsequent cooking.


Soaking honey mushrooms is not difficult, and such a procedure is extremely necessary, it cannot be skipped. Do not be lazy - and soak your mushrooms before cooking. Only in this way will they be beneficial and absolutely safe.


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