How and how long to cook wild mushrooms? How to cook mushrooms correctly. How long to cook frozen, dried or fresh mushrooms
Thanks to its amazing aroma and exquisite taste almost everything mushroom dishes are automatically included in the category of, if not holiday, then special dishes. And the merit of mushrooms is not only valuable taste qualities ah, mushrooms are very beneficial for the body. They contain vegetable protein, carbohydrates, B vitamins and, most importantly, they are low-calorie foods. Therefore, you shouldn’t wait for the holidays to treat yourself to something delicious. Especially for you on this page are the most favorite mushroom recipes.
The cutlets are tender, very tasty and inexpensive. Try them, they will delight all members of your family. I recommend this recipe for the everyday menu and for non-strict fasting...
It will take you about half an hour to prepare this mushroom soup; the soup turns out tender, aromatic and nutritious. Mushroom lovers will appreciate it. I recommend to everyone...
Almost none festive table can't do without this gentle and delicious salad. It can be prepared with any edible mushrooms, but the most accessible and cheapest are pickled champignons...
Zrazy with mushrooms is always very tasty and practical; both adults and children eat them with pleasure. You can take any mushrooms: porcini, champignons or oyster mushrooms. Mashed potatoes we cook it ourselves or use it...
This French-style pie turns out incredibly tasty and beautiful. Champignons fried with onions harmonize perfectly with salmon and melted cheese. This harmony is complemented by airy dough...
There are many delicious mushroom dishes, but these mushrooms deserve the highest praise. They are very easy to prepare, the ingredients are available and cheap. Such stuffed mushrooms Can be served as an appetizer or a side dish for meat...
A very tasty and practical recipe, believe me, Italians know how to cook deliciously! This risotto can be prepared with both porcini mushrooms and champignons. Please your loved ones...
These cutlets are prepared from minced meat with the addition of mushrooms. Champignons, porcini mushrooms, oyster mushrooms, etc. are suitable. The cutlets turn out very juicy, tasty and aromatic...
At first glance, a very unusual combination of ingredients, but the taste is great. Unlike classic salad with corn, in this salad flavor harmony is achieved by...
A very tasty and practical dish that can be served both hot and cold; mushroom tortillas are even used as a filling for sandwiches...
A simple, tasty and practical recipe. In addition to buckwheat, you will need any edible mushrooms (champignons, porcini mushrooms, etc.), onions, carrots, vegetable oil, salt and spices...
From such ordinary products as mushrooms, potatoes and chicken, you can prepare an amazing dish - potato roses stuffed with mushrooms. These roses will certainly delight your guests...
Preparing a zucchini roll with mushrooms is quite simple, it turns out tasty, beautiful and cheap, it can be served as an appetizer or as an independent dish...
This is one of my favorite salads, very tender and tasty. So delicious that you simply can’t stop eating it. I definitely cook for New Year and birthdays. The ingredients are inexpensive and available...
Mushroom soups are aromatic, satisfying and light, and they are also very quick to prepare, so housewives simply adore them. Recipe for a delicious and practical soup with mushrooms and barley...
Very simple and incredible quick recipe. Within a few hours you can enjoy delicious pickled mushrooms. These mushrooms are stored for several weeks, but they are eaten much earlier...
With a few simple and affordable ingredients: mushrooms, potatoes, onions, cheese and sour cream, you can quickly prepare an amazing dinner. By the way, this mushroom dish can even be served on a holiday...
Despite its democratic nature, this dish is worthy highest praise. Not only is it tasty and cheap, it is also quick to prepare. Try it, you will be pleasantly surprised by the results...
Very delicious recipe borscht with mushrooms and beans. It is best to cook from dried mushrooms, then the taste and aroma are more intense. Beans add richness to the whole dish...
Inexpensive and very beautiful sandwiches with champignons and cheese are perfect not only for a light snack, they go great for a picnic or children's day birth. Try it, you will be pleasantly surprised...
Amazing french recipe. From the usual set of products (chicken, mushrooms, onions, a little flour and wine) you can prepare an amazing dish - tasty, tender, with a unique aroma of mushrooms...
I like this dish because it retains its subtle mushroom flavor even when cold. It is prepared very quickly and simply, tasty and at the same time low in calories...
Another famous dish from mushrooms. There are many recipes, that’s why people love it. Tender, tasty and very beautiful, be sure to prepare Mushroom Glade for the holiday...
It’s just that goulash is considered an everyday dish, but you want something new and tasty every day. Try making goulash with mushrooms, just one new ingredient capable of performing miracles...
Chicken with champignons, raisins and vegetables turns out so tasty and beautiful that it can decorate any holiday table. The filling can be taken in any proportions, it is important not to forget the most important thing - mushrooms...
It has long been noted that mushrooms are an ideal addition to almost any meat, and especially poultry. Worth filing chicken fillet with a side dish of mushrooms, and the guests are ready to eat everything even with plates...
It’s even surprising that the combination of such simple ingredients How mushrooms, carrots and onions give such amazing taste. This salad is so tasty and tender that it became the Snake salad 2013...
Prepare this very simple, quick and tasty dish from mushrooms. It only takes three ingredients and a few minutes of time. Great option in case of unexpected guests...
A very tasty and unusual hot salad of pickled mushrooms and shrimp. We also add cod fillet and canned asparagus, green or white...
A tasty and practical dish of chicken and mushrooms for every day. It cooks very quickly, 20-30 minutes and dinner is ready. You can use any mushrooms - champignons, oyster mushrooms, etc...
This mushroom recipe takes a little patience and time, but it's worth it. These unusual eggs in a fur coat, stuffed with mushroom filling, they look so beautiful, and how delicious...
Spaghetti was invented by the Italians, but combining them with champignons tomato sauce, nuts and white wine, the Portuguese have already done their best here. Try it, it’s not only beautiful, but also very tasty...
A simple and practical recipe with mushrooms. Let's do it quickly mushroom filling, we make more dumplings, and the whole family is full and happy. We prepare onion dressing for dumplings...
Having learned to cook scrambled eggs, bachelors usually master this dish. And even if your bachelor has already successfully married you, still don’t forget to pamper him with his favorite dish - fried potatoes with mushrooms...
Salmon on its own tasty treat, but if you add mushrooms, some fried vegetables to the salmon, and bake everything in the oven, it turns out so delicious. We read the recipe, remember where we read it, and then cook it for the holidays...
Another festive dish with mushrooms. Stuffing trout fried mushrooms, olives and nuts. We bake in the oven, maybe in a sleeve, maybe in foil, or just on a baking sheet...
A tasty and beautiful dish that is cooked in the oven. Ideal for those who care about their health, as well as for vegetarians and those who observe fasting...
This recipe simply must be in the arsenal of every housewife. It's easy and quick to prepare, can be served as a side dish or as a separate dish, and if there is any leftover, it's an excellent filling for pies...
Cauliflower can be fried, it can be made in batter, it can be fermented for the winter, or it can be baked in the oven with fried champignons. It turns out tasty, beautiful and healthy...
Regular set for vegetable stew- these are zucchini, blue, tomatoes, carrots. Try something new - mushrooms plus green beans, cauliflower and bacon create a whole new taste...
Very tasty, nutritious and healthy dish, low-calorie, so it helps you lose weight. Mushrooms can be used either wild (edible), or traditional champignons or oyster mushrooms...
Be sure to try this very tasty and satisfying liver salad with mushrooms and green peas. The salad is easy to prepare, even a child can do it, it turns out a lot and is incredibly tasty...
Barley porridge preserves almost all vitamins and useful material, it contains slowly digestible carbohydrates, which allows us to energize our body for a long time...
- Fresh mushrooms spoil quite quickly. Mushrooms collected in rainy weather spoil even faster, so it is better to cook mushrooms right away.
- Fresh mushrooms cannot be stored in a bag or in a large pile. Spread out on dry paper and placed in the cold, they can withstand several days, but appearance and the taste of the mushrooms quickly deteriorates.
- Fresh mushrooms selected for drying are not washed, they are only cleaned of dirt.
- When cleaning collected or purchased fresh mushrooms, be sure to cut off the lower part of the stump. This allows you not only to remove stuck soil, but also to identify spoiled mushrooms.
- As a rule, chanterelles are never wormy. Chanterelles are pickled, salted and fried.
- Champignons are very tender and aromatic mushroom Therefore, when cooking them, you must use spices very carefully so as not to kill their refined taste.
- Porcini mushrooms are usually salted, pickled, used for broths and sauces. In progress heat treatment porcini mushrooms do not lose their inherent aroma.
- To make dried porcini mushrooms almost like fresh ones, it is better to pour them with milk rather than water. When the mushrooms swell, you can prepare side dishes and main courses from them.
- To prevent soup or borscht made from dried mushrooms from becoming bitter, the mushrooms are first scalded with boiling water and then thoroughly washed.
- Mushroom soup or borscht is always salted at the very end of cooking.
- To prepare a second course of pickled or salted mushrooms, first remove excess salt or acid. Boil the mushrooms for 5 minutes, then drain the water. It is not advisable to cook longer, as the mushrooms may turn out hard.
Every summer and autumn, many people like to buy or independently pick mushrooms in the forests, which, unlike ordinary farm-grown champignons, are more tasty and each type is interesting in its own way, especially when cooking mushroom soup, so in this article we will consider how long and how cook correctly Forest mushrooms(most popular) for soup and more.
How long to cook wild mushrooms?
Cooking time forest mushrooms First of all, it depends on the type of mushrooms themselves, some cook quickly, others take longer, while some need to be further processed before cooking (clean, soak, boil), so we will consider further how long to cook wild mushrooms of the most popular types:
- How long to cook frozen wild mushrooms? On average, frozen wild mushrooms need to be cooked for 15-20 minutes after boiling water in a saucepan, having previously been defrosted.
- How long to cook wild mushrooms for soup? When cooking mushroom soup, depending on the type, wild mushrooms are boiled for 15 to 50 minutes, while when cooking some types of wild mushrooms, the water is changed to new water at the beginning or middle of cooking.
- How long should you cook wild mushrooms before frying? Before frying, mushrooms can be boiled for 10-20 minutes after boiling water in a saucepan to remove harmful substances and possible small debris.
- Cooking time for porcini mushrooms 35-40 minutes.
- Cooking time 30 minutes (after boiling, the first water is drained and new water is added).
- Cooking time on average 30 minutes (cook for 5 minutes, drain the water and add new water, then cook for another 20-25 minutes).
- The milk mushrooms are boiled for 15-20 minutes, and they are pre-soaked.
- Boletus and chanterelles cook for 20 minutes.
- Russula and boletus cook for 30-40 minutes after the water boils.
Having found out how much time it takes to cook wild mushrooms, we will next consider the process of preparing them, starting with preparing the mushrooms for cooking and the cooking process itself.
How to cook wild mushrooms?
First thing before cooking fresh mushrooms it is necessary to clean from small debris, sand, stuck leaves, etc. Many types of mushrooms are soaked for 1 hour before cooking to make it easier to clean off all debris, and during cleaning, depending on the type of mushroom, the stems and caps are additionally cleaned, after which the mushrooms are cut.
Note: if you are not an experienced mushroom picker and have doubts about the quality of the fresh mushrooms collected or purchased (are they all edible), then while cooking the peeled mushrooms in the pan, add a whole peeled onion, if it does not change color during cooking (does not become dark with blue shade), then among the prepared mushrooms there are no poisonous ones and they are all edible.
What to cook with fresh mushrooms. How to properly and tasty cook fresh mushrooms.
The huge and fertile forests of our endless Motherland have always been famous for the abundance of all kinds of berries and mushrooms. With the onset of summer days, many of us pick up baskets and go into the forest to collect these gifts of nature in order to later enjoy fresh ones. fragrant berries, as well as make all the necessary preparations for the winter. After all, it’s so nice to take out a jar on a cold winter evening delicious jam for tea!
Towards the end of summer, mushroom time begins. Boletuses, boletus, honey mushrooms, chanterelles, milk mushrooms – all kinds of mushrooms you won’t find at this time, and they are all delicious in their own way. Most often, mushrooms are salted, pickled or dried for the winter. Salted mushrooms are eaten with boiled potatoes or stewed cabbage, and soup is made from the dry ones. But nothing can compare with freshly prepared mushrooms, which stood in a forest clearing just a couple of hours ago. The mushroom aroma spreading throughout the house while cooking will not leave anyone indifferent.
In addition to their taste, mushrooms also have undoubted benefits for our body. They contain a very large amount of vegetable protein, which is why mushroom dishes can easily replace meat. This becomes especially relevant during the period of Orthodox fasting or for a vegetarian food system. In addition, mushrooms contain a lot of vitamin A and C, B vitamins, as well as folic acid, fiber and minerals.
It is worth remembering that mushrooms are not recommended for consumption in large quantities by people with digestive tract problems, as well as by young children. When collecting mushrooms, carefully ensure that they are not rotten or wormy. Freshly picked mushrooms must be immediately peeled and thoroughly washed, and only after that you can start cooking them.
You can prepare a huge number of different dishes from fresh mushrooms. Casseroles with vegetables, julienne, mushroom soup, caviar, warm salads and many many others. Very often, mushrooms are used as a filling for pies, pizza and pancakes. But the most popular dish has always been and remains fried potatoes with mushrooms. Unfortunately, not every housewife turns out this common dish the way she would like. We will tell you how to properly fry mushrooms so that they turn out really tasty. After frying, you can use the mushrooms to prepare salads, light snacks or hot dishes.
How to properly fry fresh mushrooms
As mentioned above, before frying mushrooms, they must be properly prepared. Some housewives immediately send cleaned and washed mushrooms to the frying pan, while others pre-soak them in cold water or boiled. The first method is suitable for boletus, boletus or porcini mushrooms. But chanterelles, volushki, milk mushrooms and russula must first be boiled, since these mushrooms can be poisoned. Traditionally, prepared mushrooms are cut into small pieces or slices and placed in a hot frying pan with the addition of vegetable oil. Fry the mushrooms, stirring constantly, until the liquid has completely evaporated. Most often, mushrooms are fried with the addition of onions or sour cream. Mushrooms can also be fried in batter or breading, which most often use beaten eggs and flour. It turns out to be a very tasty and original snack.
What to cook from mushrooms and how to fry them correctly
How to properly fry fresh mushrooms. Useful tips experienced chefs.
1. The most suitable for frying are champignons, boletus, boletus, saffron milk caps and honey mushrooms. Moreover, it is best to use only the caps, and leave the legs for pickling or making soup.
2. It is best to first place the mushrooms in a dry frying pan. When the excess liquid has evaporated, you can add melted fat or vegetable oil and cook the mushrooms until cooked.
3. Sour cream and salt are usually added at the very end of frying, otherwise the mushrooms will turn out boiled rather than fried.
Next we will share with you the most interesting recipes dishes made from fresh mushrooms, in the preparation process of which pre-fried mushrooms are often used.
What to cook from fresh mushrooms - best recipes preparations
Recipe No. 1. Mushroom casserole
Very filling and delicious casserole made from mushrooms and potatoes will be a wonderful decoration not only for everyday, but also for holiday tables.
To make mushroom casserole you will need the following ingredients:
1. Fresh mushrooms – 500 grams.
2. Potatoes – 5 medium-sized tubers.
3. Cheese – 150 grams.
4. Milk – 350 ml.
5. Chicken eggs – 3 pieces.
6. Vegetable oil for frying.
7. Onion– 2 heads.
8. Garlic – 3 cloves.
9. Salt, ground black pepper, spices and seasonings to taste.
How to cook casserole with mushrooms:
1. Clean fresh mushrooms, rinse under running water, dry and cut into small pieces. Peel the onions and garlic and rinse. Cut the onion into half rings and the garlic into thin slices. Heat vegetable oil in a frying pan, add chopped onion and garlic, fry until golden brown. Then add the mushrooms to the frying pan, mix, add salt and fry everything together until the liquid has completely evaporated.
2. Wash the potatoes thoroughly, put them in a saucepan, pour cold water and boil until done. After this, drain the water, cool the potatoes, peel them and cut them into slices. Grease a baking dish with butter, place chopped potatoes on the bottom, salt and sprinkle with spices. Spread the fried mushrooms in an even layer over the potatoes.
3. Break the eggs into a deep bowl, add milk, salt, spices and seasonings. Beat thoroughly with a whisk or using a mixer until a homogeneous mass is obtained. Grate the cheese on a coarse grater. Fill the contents of the mold with the egg-milk mixture. Place the pan in an oven preheated to one hundred and eighty degrees for fifteen minutes. Then take it out, sprinkle with grated cheese and put it in the oven again for five minutes.
Let the finished casserole cool slightly, then cut into portions and serve, garnished with finely chopped fresh herbs.
Mushroom casserole ready! Bon appetit!
Recipe No. 2. Butter pie with mushrooms
We offer you a delicious recipe mushroom pie, which simply melts in your mouth. This pie is especially delicious when eaten warm with a cup of cold milk.
To prepare poured pie with mushrooms you will need the following ingredients:
1. Butter – 200 grams.
2. Sour cream with a high percentage of fat content - 250 grams.
3. Wheat flour– 3 glasses.
4. Fresh mushrooms – 800 grams.
5. Chicken eggs – 4 pieces.
6. Onions – 2 medium-sized heads.
7. Baking powder for dough – 2 teaspoons.
8. Salt - a pinch.
9. Cheese – 200 grams.
10. Vegetable oil for frying.
How to make a butter pie with mushrooms:
1. Pre-remove the butter freezer so that it is frozen. So, grate the butter into a deep bowl on a coarse grater, sift a little more than two glasses of flour along with baking powder, mix with your hands so that you get butter crumbs. Then add sour cream, salt and the remaining flour, knead soft dough, which does not stick to your hands. Form the resulting dough into a ball, wrap it in cling film and put it in the refrigerator for thirty minutes.
2. While the dough is resting, we will prepare the filling for our pie. We clean fresh mushrooms, rinse under running water, dry and cut into thin slices. Peel the onions, rinse and cut into half rings. Heat vegetable oil in a frying pan. First, add the chopped onion and fry it until golden brown. Then add mushrooms, salt and spices, mix and fry everything together until the liquid has completely evaporated, remembering to stir occasionally.
3. Break into a separate bowl chicken eggs, lightly beat them with a fork or whisk. Grate the cheese on a coarse grater. Place fried mushrooms and grated cheese in a bowl with eggs, add salt, ground black pepper and mix.
4. Line a baking pan with parchment paper or grease it with butter. Take the dough out of the refrigerator and divide it into two unequal parts. We put most of it in the mold and begin to distribute it with our hands along the bottom and sides so that the edges hang down a little. Prick the dough with a fork and spread the mushroom filling. Roll out the second part of the dough, cover the filling with it, and pinch the edges tightly. Place the pan in an oven preheated to one hundred and eighty degrees for thirty to forty minutes.
Ready pie Cool slightly, then carefully remove from the mold, cut and serve.
Butter pie with mushrooms is ready! Bon appetit!
Recipe No. 3. Mushroom caviar
Wonderful caviar made from fresh mushrooms can be served as cold snack or used as a filling for pies, or you can simply eat it with boiled rice or buckwheat. To prepare such caviar, it is best to use chanterelles, volushki or russula.
To prepare mushroom caviar you will need the following ingredients:
1. Fresh mushrooms – 2 kg.
2. Onions – 5 large heads.
3. Table vinegar– 10 tablespoons.
4. Tomato paste – 10 tablespoons.
5. Carrots – 3 pieces.
6. Granulated sugar - 6 tablespoons.
7. Salt and ground sulfur pepper to taste.
8. Vegetable oil for frying.
How to prepare mushroom caviar:
1. Clean fresh mushrooms, rinse thoroughly under running water, dry and cut into medium-sized pieces. Pour water into a large saucepan, put it on the fire and bring to a boil. Place the chopped mushrooms in boiling water, reduce the heat and cook covered for twenty minutes. Then, using a slotted spoon, remove the mushrooms from the pan. You can strain the broth and cook a delicious mushroom soup.
2. Peel the onions, rinse and finely chop. Peel the carrots, wash them thoroughly and grate them on a coarse grater. Heat vegetable oil in a frying pan, add chopped onion and fry until golden brown. Then add the grated carrots, mix and fry everything together for another five minutes. Now add the mushrooms to the frying pan, stir and simmer over medium heat for fifteen minutes.
3. Place the contents of the frying pan into a blender bowl and grind until smooth. Transfer this mushroom mass into a saucepan, add vinegar, salt, granulated sugar, spices and tomato paste. You can also add a little vegetable oil if you wish if you want the caviar to be fattier. Mix everything and put the pan on low heat, simmer the caviar for thirty minutes, then put it in sterilized jars and roll it up. Turn the jars over and let them cool completely. Caviar should be stored in the refrigerator.
Mushroom caviar ready! Bon appetit!
What to cook from mushrooms, Ekaterina Novoselova told
Mushrooms - low-calorie, healthy and delicious product, which is valued in medicine and cooking. Due to the high content of vitamins, minerals, easily digestible sugars, enzymes, proteins and valuable amino acids, mushrooms are equal to vegetables, fruits and protein products of animal origin. The main task of the cook is to understand how to properly cook mushrooms in order to preserve them nutritional value, so we will be happy to share with you the secrets and rules of cooking mushrooms.
Methods for preparing mushrooms: there is no dispute about tastes
There is a large number. Mushrooms are fried, boiled, stewed, baked, salted, pickled, dried, frozen. Caviar is made from mushrooms, they are added to soups, solyanka, porridge and salads. Mushrooms are used to prepare juliennes, sauces, goulash, casseroles and pie fillings. Grilled mushrooms, mushroom sandwiches, mushroom cutlets, meatballs, rolls, stuffed mushrooms and mushrooms in batter, mushroom pizza and puree.
Mushrooms go well with fish, eggs, vegetables, cheese, sour cream, herbs and spices, emphasizing and complementing the taste of products, making dishes brighter, richer and more aromatic.
- Since mushrooms cannot be stored for longer than 6 hours (champignons, chanterelles, oyster mushrooms - up to a day), they should be processed as quickly as possible: rinsed, thoroughly cleaned and placed in lightly salted water so that they do not darken in the air. Afterwards, the mushrooms can be further processed and mixed with other products.
- How to properly cook wild mushrooms to preserve their spicy taste and pleasant aroma? The most important rule is not to get carried away with salt and hot spices during the cooking process, which will deprive the dish of its characteristic mushroom flavor.
- Each variety of mushroom has its own characteristics. Porcini mushrooms make extraordinary delicious soups, and boletuses, boletuses, chanterelles, honey mushrooms are fried, stewed, pickled and salted. It is better to pickle saffron milk caps, but russula can be both salted and fried.
- When marinating mushrooms, it is necessary to remove the foam in time so that the marinade is transparent, and add spices and herbs after removing it. Marinade from boletus and boletus usually turns black. To avoid this, you should keep the mushrooms in boiling water for 15 minutes before cooking.
- Not all novice cooks know how to properly cook champignon mushrooms so that they retain their taste and beneficial features. It turns out that these mushrooms should not be soaked because they quickly absorb water, becoming watery and tasteless. Quick cooking mushrooms with minimal heat treatment - a guarantee of preserving vitamins and other useful substances in them.
- The most suitable for pickling are lamellar mushrooms (milk mushrooms, russula, champignons, saffron milk caps, red mushrooms, chanterelles, rubellas), while tubular mushrooms become flabby under the influence of salt.
- When pickling, it is recommended to add dill, horseradish, oak, black currant and cherry leaves to the jar. Fragrant plants make mushrooms fragrant, strong, crispy and protect them from souring.
Every housewife can learn the art of preparing dishes from mushrooms, and since mushrooms are difficult to spoil, any dish can become a delicacy, if, of course, you put in maximum effort and inspiration.
Perhaps no country in the world loves mushrooms as much as in Russia. At the end of summer and during autumn, avid mushroom pickers go on a “quiet hunt” for the gifts of the forest. Any mushroom dish, even the simplest one, turns out to be almost a delicacy. Mushroom dishes can be very different: these are mushroom soups, goulash and roasts, julienne, casseroles, dumplings and dumplings, pancakes, pies, pizza - you can’t list everything.
Cooking mushroom dishes, as in any business, has its own characteristics, tricks and rules.
It is advisable to consume fresh mushrooms within 1-2 days, no more.
Freshly picked mushrooms should be thoroughly washed, damaged and wormy areas should be cut out and cut into pieces. Then the mushrooms are rinsed with cool water and placed in a colander. After this, the mushrooms are doused with boiling water twice and the preparation of the dish begins.
. To prevent mushroom dishes from losing their taste and aroma, they should not be cooked over too high or too low heat. If you boil mushrooms, you need to set the heating temperature so that the broth boils slightly.
To preserve the flavor, do not add too much salt or strong spices to mushroom dishes.
The best spices for dressing mushroom dishes traditionally considered onions, parsley, garlic, dill.
If the recipe contains vinegar, then it is best to take some kind of sour juice (lemon, apple, etc.).
Mushrooms can be used to prepare appetizers, first and second courses, as well as sauces that highlight the taste of meat or fish dishes. We have selected several recipes for dishes made from fresh mushrooms for you, because mushroom season is just around the corner!
Ingredients:
500 g fresh mushrooms,
100 g cheese,
100 g sour cream,
50 g butter,
salt, herbs - to taste.
Preparation:
Sort the mushrooms, rinse and boil in salted water. Drain the water, place the mushrooms in a frying pan with butter and fry until golden brown. Place the prepared mushrooms on a serving plate in a heap, pour over sour cream, sprinkle with grated cheese and herbs.
Ingredients:
400 g fresh mushrooms,
400 g white cabbage,
3-4 potatoes,
2-3 onions,
1-2 cloves of garlic,
vegetable oil, salt - to taste.
Preparation:
Sort the mushrooms, wash and cut into slices. Place in a frying pan with vegetable oil, add shredded cabbage, diced potatoes, chopped onion, salt, add a little water and simmer covered over medium heat until tender. Place on a plate, sprinkle with crushed garlic.
Ingredients:
200 g oyster mushrooms,
1 onion,
1 carrot,
1 parsley root,
1 liter of water or chicken broth,
1 tbsp. butter,
50-70 g noodles (preferably homemade),
salt, herbs - to taste.
Preparation:
Boil onions, carrots and parsley root, cut into slices, in broth or water. When the vegetables are almost ready, add the mushrooms cut into small pieces and simmer over low heat for 10-15 minutes. Cook the noodles separately. Place a portion of noodles in each plate, fill with broth with mushrooms and vegetables, add salt and sprinkle with herbs.
Ingredients:
500 g fresh boletus or champignons,
1-2 onions,
4 tbsp. butter,
2 tbsp. flour,
1 liter of chicken broth,
3 yolks,
1 stack cream,
parsley and celery, salt to taste.
Preparation:
Chop the onion and sauté in butter until transparent, add the washed and chopped mushrooms and fry for 5-10 minutes, stirring constantly. Without removing from heat, add flour, mix thoroughly and fry a little, stirring. Pour in the broth, stir to avoid lumps, and cook for 40-50 minutes over low heat. 10 minutes before the end of cooking, add the greens tied into a bunch. Strain the broth, discard the greens, and chop the mushrooms using a blender. Combine mushrooms with broth. Egg yolks Whisk with cream and pour into soup in a thin stream, stirring constantly. Add salt and heat the soup in a water bath to 70°C, not higher, otherwise the yolks will curdle.
Ingredients:
500 g champignons,
2 tbsp. butter,
1 tbsp. flour,
1 liter of broth,
1 stack cream,
2 boiled eggs,
1 tbsp. chopped greens,
salt.
Preparation:
Rinse fresh champignons and mince them together with onions, place the resulting mass in a frying pan with butter and simmer over low heat for 10 minutes. Add flour, stir, pour in broth and bring to a boil. Add the herbs, pour in the cream and remove from the heat. Serve sprinkled with chopped eggs.
Ingredients:
300 g fresh champignons,
300 g cabbage,
1 onion,
3 tbsp. chopped green onions,
1 tbsp. crushed parsley,
½ lemon
4 tbsp. sour cream or mayonnaise,
Preparation:
Wash the champignons, dry with a napkin and cut into thin slices. Squeeze the juice from half a lemon and drizzle it over the mushroom slices. Chop the cabbage and onion very thin strips, salt, pepper, stir. Combine with mushrooms and green onions, season with sour cream or mayonnaise and sprinkle with parsley.
Ingredients:
800 g of fresh mushrooms (moss mushrooms, milk mushrooms, saffron milk caps),
1.5 liters of water,
100 g flour,
550 g butter,
2 stacks sour cream,
50 g crackers,
salt, pepper - to taste.
Preparation:
Place the prepared mushrooms in salted water and bring to a boil. Wash them in a colander, roll them in flour and fry them in oil. Pour in sour cream, sprinkle with breadcrumbs and leave for 5-20 minutes. hot oven.
Ingredients:
1 kg of any fresh mushrooms,
100-150 g flour,
50 g butter,
1-2 onions,
2-3 stacks. meat broth,
1 stack sour cream,
2 bay leaves,
3 black peppercorns,
3-4 cardamom grains,
1-2 tbsp. parsley
salt, ground red pepper - to taste.
Preparation:
Peel fresh mushrooms, rinse, dry, roll in flour and place in a deep frying pan with a lid. Simmer over medium heat until the mushrooms release their juice. Drain the juice, and add butter to the mushrooms, separately sautéed onions, parsley, salt, red pepper, cardamom, Bay leaf and black peppercorns. Pour in the broth and sour cream, stir and simmer until the sauce thickens. Serve sprinkled with herbs.
Ingredients:
800 g fresh mushrooms,
1.5 stack. cream,
50 g butter,
4 eggs,
2 onions,
1 dry white bun,
6 salted sprat,
salt, ground black pepper, nutmeg - to taste.
Preparation:
Scald the prepared mushrooms, dry and chop. Bake the onion in a dry frying pan or in the oven. Peel and chop the salted sprat. Grate the dry bun. Combine all ingredients, knead the minced meat, form cutlets and fry them in butter.
Ingredients:
500 g of any fresh mushrooms,
2 onions,
2 tomatoes
1 sweet green pepper,
30 g smoked brisket,
1 tsp ground paprika,
1 tsp thyme,
100 g sour cream,
salt, ground black pepper - to taste.
Preparation:
Fry finely chopped brisket, add onions sautéed in oil, chopped mushrooms and Bell pepper, cut into strips. Simmer for 2 minutes. Meanwhile, scald the tomatoes, peel off the skin and remove the seeds. Add the tomatoes to the mushrooms, add the remaining ingredients and simmer for 15 minutes. Serve sprinkled with parsley.
Ingredients:
1 kg honey mushrooms,
100 g cheese,
3 potatoes,
1 onion,
2 cloves of garlic,
3 tomatoes
1 sweet pepper,
100 g mayonnaise or sour cream,
salt, herbs.
Preparation:
Cut the potatoes into slices. Cut the tomatoes, onions, garlic and bell peppers into cubes. Grate the cheese on a coarse grater. Fry the mushrooms in vegetable oil. Combine all the products and place them on a baking sheet. Pepper and salt, pour sour cream and sprinkle with cheese. Place in a hot oven for 15-20 minutes.
Ingredients:
300 g fresh mushrooms,
1 onion,
1 carrot,
3 stacks rice,
1 stack sour cream,
salt pepper.
Preparation:
Fry onions, carrots and mushrooms separately. Combine the fried foods in a frying pan, pour in sour cream (or milk), simmer, add salt, pepper, bay leaf and bring to readiness over low heat. Weld fluffy rice, mix it with butter and place it in a baking dish with a hole in the center, compacting it so that the rice holds its shape. Turn out onto a flat plate. If there is no such form, then simply place the rice on a dish around the glass, compact it and carefully remove the glass. Pour the mushrooms into the hole along with the sauce and serve, garnished with herbs.
Ingredients:
For pancakes:
1.5 stack. flour,
2 eggs,
1 tsp Sahara,
1 stack milk,
1 stack water,
2-3 tbsp. vegetable oil,
salt.
Filling:
500 g fresh mushrooms,
5 eggs
1 tbsp. greenery,
salt pepper.
Sauce:
1 tbsp. butter,
1 tbsp. flour,
1 stack milk,
2 tbsp. tomato paste.
Preparation:
Bake thin pancakes. Boil the prepared mushrooms, chop and combine with chopped boiled eggs. Grind flour and butter in a frying pan into a homogeneous mass, pour in milk, salt, add tomato paste and cook until thickened, stirring. Add mushrooms and eggs to the sauce, bring to a boil, add salt and pepper, add herbs and cool. Place 1 tbsp on each pancake. filling, wrap it in an envelope and fry in melted butter.
Ingredients:
1 kg fresh mushrooms,
4 tbsp. butter,
½ cup dry white wine,
2 stacks sour cream,
100-150 g hard cheese,
salt, black and red pepper - to taste.
Preparation:
Finely chop the prepared mushrooms and fry them in oil for 5 minutes. Pour in the wine, simmer over high heat for 2 minutes, then reduce the heat. Pour in sour cream, add grated cheese, salt and pepper and simmer over low heat until thickened.
Vegetable stew with mushrooms
Ingredients:
500 g fresh mushrooms,
3-4 potatoes,
2 carrots,
500 g cauliflower,
2 tbsp. green peas,
2 tbsp. tomato paste,
1 processed cheese,
1 stack milk,
500 ml broth.
Preparation:
Boil potatoes, carrots and cauliflower, divided into inflorescences. At the end of cooking, add green pea and tomato paste. Cover with a lid and simmer over low heat. Meanwhile, chop the mushrooms and fry in oil, add the onion rings, simmer and pour in the milk. Bring to a boil and add processed cheese. Drain the finished vegetables in a colander, combine with mushrooms, salt and pepper. Serve sprinkled with herbs.
Ingredients:
500 g champignons,
300 g porcini mushrooms,
1-2 onions,
30 ml vegetable oil,
20 ml lemon juice,
1-2 cloves of garlic,
salt pepper.
Preparation:
Coarsely chop the peeled mushrooms and place in a preheated frying pan with vegetable oil. Place over medium heat and cook for 10-15 minutes until most of the moisture has evaporated. Separately, saute the chopped onion until transparent. Place the mushrooms and onions in a blender, add the remaining ingredients and blend until smooth.
Ingredients:
5-7 champignons,
2 eggs,
2 tbsp. vegetable oil.
Preparation:
Chop the champignons coarsely and fry in vegetable oil. Pour in the scrambled eggs, salt and pepper and cover with a lid. Scrambled eggs can be sprinkled with grated cheese.
Ingredients:
1 kg mushrooms,
500 g onions,
200-300 g cheese,
salt, pepper, garlic - to taste.
Sauce:
1 stack sour cream,
4 large onions,
1-2 carrots,
2 tbsp. flour,
1.5 stack. water,
3 tbsp. butter,
3 tbsp. vegetable oil,
4-5 cloves of garlic,
salt pepper.
For the test:
1 stack water,
2 tbsp. vegetable oil,
a pinch of salt,
flour.
Preparation:
Prepare the dough for dumplings. Leave it for an hour in a warm place. Finely chop the mushrooms and simmer without oil until the liquid evaporates. Separately, sauté the onion in vegetable oil, mix with mushrooms, add salt and pepper and simmer for 10 minutes. Cool, add garlic and grated cheese. Make dumplings and boil in salted water. For the sauce, fry the onion, cut into half rings, in a mixture of butter and vegetable oils, add grated carrots and simmer for 5-7 minutes. Add flour, stir, pour in sour cream, then water, salt, and bring to a boil. Before serving, add crushed garlic.
This, of course, is not all mushroom dishes. There are no well-known appetizers here, for example, stuffed champignon caps or tomatoes with mushrooms, jellied mushrooms or mushrooms in pots - but you can always find these recipes on the pages of our website. We have collected simple recipes, which can be used not only during the mushroom season, but also all year round using champignons, oyster mushrooms or frozen forest mushrooms.
Bon appetit!
Larisa Shuftaykina
