The most delicious mushroom recipe. What to cook with fresh mushrooms and how to fry fresh mushrooms

Perhaps, in no other country in the world do people like mushrooms as much as in Russia. At the end of summer and during autumn, avid mushroom pickers go out to " quiet hunting»for the gifts of the forest. Any mushroom dish, even the simplest, turns out to be almost a delicacy. Mushroom dishes can be very different: these are mushroom soups, goulash and roasts, juliennes, casseroles, dumplings and dumplings, pancakes, pies, pizza - you can’t list everything.

In cooking dishes from mushrooms, as in any business, there are some peculiarities, tricks and rules.

It is advisable to use fresh mushrooms within 1-2 days, no more.

Freshly picked mushrooms should be thoroughly washed, cut out damaged and wormy places and cut into pieces. Then the mushrooms are rinsed with cool water and thrown into a colander. After that, the mushrooms are poured over with boiling water twice and they start cooking the dish.

. In order for mushroom dishes not to lose their taste and aroma, they should not be cooked on too high or too low a fire. If you boil mushrooms, you need to set the heating temperature so that the broth boils slightly.

To preserve the aroma, mushroom dishes should not be put too much salt and bright spices.

The best spices for seasoning mushroom dishes Onion, parsley, garlic, dill are traditionally considered.

If vinegar is present in the recipe, 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 emphasize the taste of meat or fish dishes. We have selected for you several recipes from fresh mushrooms, because the 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.

Cooking:
Sort the mushrooms, rinse and boil in salted water. Drain the water and put the mushrooms in a pan with butter and fry until golden brown. Put the finished mushrooms on a serving dish in a slide, pour over sour cream, sprinkle with grated cheese and herbs.

Ingredients:
400 g fresh mushrooms,
400 g white cabbage,
3-4 potatoes
2-3 bulbs
1-2 garlic cloves,
vegetable oil, salt - to taste.

Cooking:
Sort the mushrooms, wash and cut into slices. Put in a pan with vegetable oil, add chopped cabbage, chopped potatoes, chopped onion, salt, add a little water and simmer under a lid over medium heat until tender. Put on a dish, 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.

Cooking:
Boil onions, carrots and parsley root, cut into circles in broth or water. When the vegetables are almost ready, add the mushrooms cut into small pieces and boil over low heat for 10-15 minutes. Boil the noodles separately. Put a serving of noodles in each plate, pour the broth with mushrooms and vegetables, salt and sprinkle with herbs.

Ingredients:
500 g fresh mushrooms or champignons,
1-2 bulbs
4 tbsp butter,
2 tbsp flour,
1 liter chicken broth
3 yolks,
1 stack cream,
parsley and celery, salt - to taste.

Cooking:
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 occasionally. Pour in the broth, stir so that there are no lumps, and cook for 40-50 minutes over low heat. 10 minutes before the end of cooking, put the greens tied into a bundle. Strain the broth, discard the greens, chop the mushrooms with a blender. Combine mushrooms with broth. Beat the egg yolks with the cream and pour into the soup in a thin stream, stirring constantly. Salt, heat the soup in a water bath to 70 ° C, not higher, otherwise the yolks will curl.

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.

Cooking:
Rinse fresh champignons and pass through a meat grinder along with onions, put the resulting mass in a pan with butter and simmer over low heat for 10 minutes. Add flour, stir, pour in broth and bring to a boil. Put the greens, pour in the cream and remove from heat. Serve sprinkled with chopped eggs.

Ingredients:
300 g fresh champignons,
300 g cabbage
1 onion
3 tbsp chopped green onion,
1 tbsp chopped parsley,
½ lemon
4 tbsp sour cream or mayonnaise

Cooking:
Rinse the mushrooms, dry with a napkin and cut into thin slices. Squeeze the juice from half a lemon and drizzle over the mushroom slices. Cabbage and onion cut into very thin strips, salt, pepper, mix. Combine with mushrooms and green onions, season with sour cream or mayonnaise and sprinkle with parsley.

Ingredients:
800 g fresh mushrooms (moss mushrooms, milk mushrooms, mushrooms),
1.5 liters of water,
100 g flour
550 g butter,
2 stack sour cream
50 g crackers,
salt, pepper - to taste.

Cooking:
Dip the prepared mushrooms in salted water and bring to a boil. Rinse them in a colander, roll in flour and fry in oil. Pour in sour cream, sprinkle with breadcrumbs and put in a hot oven for 5-20 minutes.

Ingredients:
1 kg of any fresh mushrooms,
100-150 g flour,
50 g butter,
1-2 bulbs
2-3 stack. meat broth,
1 stack sour cream
2 bay leaves,
3 black peppercorns,
3-4 cardamom seeds
1-2 tbsp parsley
salt, red ground pepper - to taste.

Cooking:
Peel fresh mushrooms, rinse, dry, roll in flour and put in a deep frying pan with a lid. Simmer over medium heat until the mushrooms release their juices. Drain the juice and add to the mushrooms butter, separately browned onion, 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 bulbs
1 dry white bun
6 salted sprats,
salt, black ground pepper, nutmeg- taste.

Cooking:
Prepared mushrooms scald, dry and chop. Bake the onion in a dry frying pan or in the oven. Peel and chop the salted sprats. Grate dry bun. Combine all the ingredients, knead the minced meat, form cutlets and fry them in butter.

Ingredients:
500 g of any fresh mushrooms,
2 bulbs
2 tomatoes
1 sweet green pepper
30 g smoked brisket,
1 tsp ground paprika,
1 tsp thyme
100 g sour cream
salt, black ground pepper - to taste.

Cooking:
Fry the finely chopped brisket, add the onion sautéed in butter, chopped mushrooms and Bell pepper, cut into strips. Extinguish 2 minutes. Meanwhile, scald the tomatoes, peel and remove the seeds. Add the tomatoes to the mushrooms, put the remaining ingredients and simmer for 15 minutes. Serve sprinkled with parsley.

Ingredients:
1 kg again,
100 g cheese
3 potatoes
1 onion
2 cloves of garlic
3 tomatoes
1 sweet pepper
100 g mayonnaise or sour cream,
salt, herbs.

Cooking:
Cut potatoes into slices. Cut tomatoes, onion, garlic and sweet pepper into cubes. Grate the cheese on a coarse grater. Fry the mushrooms in vegetable oil. Combine all the products and put them on a baking sheet. Pepper and salt, pour sour cream and sprinkle with cheese. Put in a hot oven for 15-20 minutes.

Ingredients:
300 g fresh mushrooms,
1 onion
1 carrot
3 stack. rice,
1 stack sour cream
salt pepper.

Cooking:
Saute the onions, carrots and mushrooms separately. Combine the fried foods in a pan, pour sour cream (or milk), simmer, add salt, pepper, bay leaf and bring to readiness over low heat. Weld crumbly rice, mix it with butter and put it in a baking dish with a hole in the center, compacting so that the rice holds its shape. Turn onto a flat dish. If there is no such form, then simply put the rice on a dish around the glass, compact 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.

Cooking:
Bake thin pancakes. Boil prepared mushrooms, chop and combine with chopped boiled eggs. Grind flour and butter in a pan into a homogeneous mass, pour in milk, salt, put tomato paste and boil until thickened, stirring. Put mushrooms with eggs in the sauce, bring to a boil, salt, pepper, add herbs and cool. For each pancake, put 1 tbsp. toppings, wrap with an envelope and fry in melted butter.

Ingredients:
1 kg fresh mushrooms
4 tbsp butter,
½ stack dry white wine
2 stack sour cream
100-150 g of hard cheese,
salt, black and red pepper - to taste.

Cooking:
Finely chop the prepared mushrooms and fry them in oil for 5 minutes. Pour in the wine, simmer for 2 minutes strong fire then turn off the fire. Pour in sour cream, add grated cheese, salt, pepper and then 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 melted cheese
1 stack milk,
500 ml of broth.

Cooking:
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. In the meantime, cut the mushrooms and fry in butter, add the onion rings, stew and pour in the milk. Bring to a boil and add melted cheese. Throw the prepared vegetables in a colander, combine with mushrooms, salt and pepper. Serve sprinkled with herbs.

Ingredients:
500 g champignons,
300 g white mushrooms,
1-2 bulbs
30 ml vegetable oil,
20 ml lemon juice
1-2 garlic cloves,
salt pepper.

Cooking:
Coarsely chop the peeled mushrooms and place in a preheated pan with vegetable oil. Place over medium heat and cook for 10-15 minutes until most of the moisture has evaporated. Separately, sauté chopped onion until translucent. Place the mushrooms and onion in a blender, add the rest of the ingredients and blend until smooth.

Ingredients:
5-7 champignons,
2 eggs,
2 tbsp vegetable oil.

Cooking:
Coarsely chop the mushrooms and fry in vegetable oil. Pour over the beaten eggs, season with salt and pepper and cover. Scrambled eggs can be sprinkled with grated cheese.

Ingredients:
1 kg of mushrooms
500 g onion
200-300 g of 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 garlic cloves,
salt pepper.
For test:
1 stack water,
2 tbsp vegetable oil,
a pinch of salt,
flour.

Cooking:
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 onions in vegetable oil, mix with mushrooms, salt, pepper and simmer for 10 minutes. Cool, add garlic and grated cheese. make dumplings and boil in salted water. For the sauce, onion, cut into half rings, fry in a mixture of butter and vegetable oils, add grated carrots and simmer for 5-7 minutes. Add flour, mix, pour in sour cream, then water, salt, bring to a boil. Add crushed garlic before serving.

This, of course, is not all mushroom dishes. There are no well-known snacks here, for example, stuffed champignon hats or tomatoes with mushrooms, jellied mushrooms or mushrooms in pots - but on the pages of our site you can always find these recipes. We have collected simple recipes which can be used not only during mushroom season, but also all year round using champignons, oyster mushrooms or frozen Forest mushrooms.

Bon appetit!

Larisa Shuftaykina

What to cook with fresh mushrooms. How to properly and tasty cook fresh mushrooms.
The vast and fertile forests of our boundless 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 to the forest to collect these gifts of nature in order to feast on fresh fragrant berries in the future, as well as to make all the preparations necessary for the winter. 'Cause it's so nice cold winter evening get a jar delicious jam for tea!
Toward the end of summer comes the mushroom season. Aspen mushrooms, boletus, honey mushrooms, chanterelles, milk mushrooms - what kind of mushrooms you will not 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 cooked from dry ones. But, nothing can compare with freshly prepared mushrooms, which stood in a forest clearing a couple of hours ago. The mushroom aroma that spreads around the house during cooking will not leave anyone indifferent.
Apart from their palatability Mushrooms also have undeniable benefits for our body. They contain a very large amount of vegetable protein, which is why mushroom dishes may well replace meat. This becomes especially relevant during Orthodox posts or for a vegetarian diet. 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 use in in large numbers people with digestive problems, as well as young children. When picking mushrooms, be careful that they are not rotten or wormy. Freshly picked mushrooms must be immediately cleaned and thoroughly washed, and only after that proceed to their preparation.
From fresh mushrooms you can cook a huge number of all kinds of dishes. Casseroles with vegetables, julienne, mushroom soup, caviar, warm salads and much, much more. 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 about how to properly fry mushrooms so that they turn out really tasty. After roasting, you can use the mushrooms in salads, light snacks or hot dishes.

How to fry fresh mushrooms

As mentioned above, before frying mushrooms, they must be properly prepared. Some housewives immediately send the cleaned and washed mushrooms to the pan, while others pre-soak them in cold water or boil. The first method is suitable for butter, boletus or porcini mushrooms. But chanterelles, volnushki, milk mushrooms and russula must first be boiled, since these mushrooms can be poisoned. Traditionally prepared mushrooms are cut into small pieces or plates and sent to 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. Also, mushrooms can be fried in batter or breading, which are most often used as beaten eggs and flour. It turns out a very tasty and original snack.

What to cook from mushrooms and how to fry them correctly

How to fry fresh mushrooms. Helpful Hints experienced chefs.
1. Mushrooms, boletus, boletus mushrooms, mushrooms and mushrooms are considered the most suitable for frying. Moreover, it is best to use only hats, and leave the legs for salting or making soup.
2. It is best to put the mushrooms in a dry frying pan first. When the excess liquid has evaporated, you can add melted fat or vegetable oil and bring the mushrooms to readiness.
3. Sour cream and salt are usually added at the very end of frying, otherwise the mushrooms will turn out not fried, but boiled.
Next, we will share with you the most interesting recipes for dishes from fresh mushrooms, in the preparation of which pre-fried mushrooms are often used.
What to cook from fresh mushrooms - the best cooking recipes

Recipe number 1. mushroom casserole

A very satisfying and tasty mushroom and potato casserole will be a wonderful decoration not only for everyday, but also for a festive table.
To prepare mushroom casserole, you will need the following ingredients:
1. Fresh mushrooms - 500 grams.
2. Potato - 5 medium-sized tubers.
3. Cheese - 150 grams.
4. Milk - 350 ml.
5. Chicken eggs - 3 pieces.
6. Vegetable oil for frying.
7. Onions - 2 heads.
8. Garlic - 3 cloves.
9. Salt, ground black pepper, spices and seasonings to taste.
How to cook mushroom casserole:
1. Clean fresh mushrooms, rinse under running water, dry and cut into small pieces. Onions and garlic are peeled and rinsed. Cut the onion into half rings, and the garlic into thin slices. Heat oil in a frying pan, add chopped onion and garlic, fry until golden brown. Then we send the mushrooms to the pan, mix, salt and fry everything together until the liquid has completely evaporated.
2. Wash the potatoes thoroughly, put in a saucepan, pour cold water and boil until done. After that, drain the water, cool the potatoes, peel and cut into circles. Lubricate the baking dish with butter, put the chopped potatoes on the bottom, salt, sprinkle with spices. Spread the fried mushrooms in an even layer on top of the potatoes.
3. Break the eggs into a deep bowl, add milk, salt, spices and seasonings. Beat well with a whisk or with a mixer until a homogeneous mass is obtained. We rub the cheese on a coarse grater. Pour the contents of the mold with the egg-milk mixture. We send the form to the oven preheated to one hundred and eighty degrees for fifteen minutes. Then we take it out, sprinkle with grated cheese and put it back in the oven for five minutes.
Let the finished casserole cool slightly, then cut into portioned pieces and serve to the table, decorating with finely chopped fresh herbs.
Mushroom casserole is ready! Bon appetit!

Recipe number 2. Sweet pie with mushrooms

We offer you a recipe for a delicious mushroom pie that just melts in your mouth. This cake is especially tasty to eat warm with a cup of cold milk.
To make this mushroom pie you will need the following ingredients:
1. Butter - 200 grams.
2. Sour cream with a high percentage fat content - 250 grams.
3. Wheat flour - 3 cups.
4. Fresh mushrooms - 800 grams.
5. Chicken eggs - 4 pieces.
6. Onions - 2 heads of medium size.
7. Baking powder for dough - 2 teaspoons.
8. Salt - a pinch.
9. Cheese - 200 grams.
10. Vegetable oil for frying.
How to make a delicious mushroom pie:
1. We first remove the butter in the freezer so that it is frozen. So, in a deep bowl, rub the butter on a coarse grater, sift a little more than two cups of flour along with baking powder for the dough, mix with your hands so that you get an oil crumb. Then add sour cream, salt and the remaining flour, knead a soft dough that does not stick to your hands. From the resulting dough we form a ball, wrap it in cling film and put in the refrigerator for thirty minutes.
2. While the dough is resting, we will prepare the filling for our pie. Fresh mushrooms are cleaned, washed under running water, dried and cut into thin slices. We clean the onion from the husk, rinse and cut into half rings. Heat vegetable oil in a frying pan. First add chopped onion and fry until golden brown. Then add mushrooms, salt and spices, mix and fry everything together until the liquid has completely evaporated, not forgetting to stir occasionally.
3. Break into a separate bowl chicken eggs, beat them lightly with a fork or whisk. We rub the cheese on a coarse grater. We send fried mushrooms and grated cheese to a bowl with eggs, add salt, black pepper and mix.
4. Line the baking dish with parchment paper or grease with butter. We take the dough out of the refrigerator and divide it into two unequal parts. Most put in a mold and begin to distribute with your hands along the bottom and sides so that the edges hang a little. Prick the dough with a fork and lay out the mushroom filling. We roll out the second part of the dough, cover the filling with it, pinch the edges tightly. We send the form to the oven preheated to one hundred and eighty degrees for thirty to forty minutes.
Cool the finished cake a little, then carefully remove it from the mold, cut it and serve it to the table.
Sweet mushroom pie is ready! Bon appetit!

Recipe number 3. mushroom caviar

Wonderful caviar from fresh mushrooms can be served as cold appetizer or used as a filling for pies, or you can just eat it with boiled rice or buckwheat. To prepare such caviar, it is best to use chanterelles, waves 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. Sugar - 6 tablespoons.
7. Salt, ground sulfur pepper to taste.
8. Vegetable oil for frying.
How to cook mushroom caviar:
1. Clean fresh mushrooms, rinse well under running water, dry and cut into medium-sized pieces. Pour water into a large saucepan, put on fire and bring to a boil. We send the chopped mushrooms to boiling water, reduce the heat and cook under the lid 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 onion from the husk, rinse and finely chop. Peel the carrots, rinse thoroughly and rub on a coarse grater. Heat 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 we send the mushrooms to the pan, mix and simmer over medium heat for fifteen minutes.
3. We shift the contents of the pan into the blender bowl, grind until a homogeneous mass is obtained. We shift this mushroom mass into a saucepan, add vinegar, salt, granulated sugar, spices and tomato paste. Also, if desired, you can add a little vegetable oil if you want the caviar to be fatter. We mix everything and put the pan on a slow fire, simmer the caviar for thirty minutes, then lay it out 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 is ready! Bon appetit!

What to cook from mushrooms, said Ekaterina Novoselova

Mushroom champignon goulash with bell pepper and delicious gravy. Ingredients: champignons - 300-400 gr, onion - 1-2 pcs, bell pepper..

Champignons, Bulgarian Peppers

julienne recipe from forest mushrooms stewed in sour cream. Ingredients: forest mushrooms (porcini, boletus or others) - 500 gr, sour cream - 150-200 gr, onion..

White Mushrooms, Sour Cream

Mushroom julienne, baked in the oven with seafood (mussels, shrimps) under cheese. Ingredients: champignons - 200 gr, mussels - 100 gr..

Shrimps, Mushrooms, Oven

Oven baked eggplants stuffed with mushrooms and bell peppers. Ingredients: eggplant - 2 pcs, bell pepper - 2 pcs..

Eggplant, Mushrooms, Oven

Zrazy from minced chicken stuffed with mushroom caps baked in the oven. Ingredients: 2 Chicken breasts boneless champignon caps..

Chicken, Mushrooms, Onion

This delicious and nutritious mushroom casserole with pasta can be eaten even by pregnant and lactating mothers. Ingredients: Shredded Cheddar Cheese..

Mushrooms, Pasta, Cheese, Pregnant

Pasta (pasta) goes well not only with meat, but also with mushrooms, and the cheese flavor from parmesan makes it even tastier. Ingredients: Pasta..

Macaroni, Cheese

Vegetarian version of pilaf with champignons instead of meat, tasty and beautiful in appearance. Ingredients: Mushrooms (fresh champignons) - 20-30 pieces..

Rice, Mushrooms, Vegetarian

Pearl barley porridge with mushrooms, carrots and onions. Ingredients: Groats (barley) - 250-300 grams Mushrooms (fresh champignons or oyster mushrooms) -..

Pearl barley, Mushrooms, Carrots

Mushrooms baked in sour cream are very tender and tasty. Instead of an oven for roasting mushrooms, you can use a microwave.

Sour cream, Mushrooms, In the oven

Who said that goulash has to be meat? Mushroom goulash prepared according to this recipe is no less tasty and satisfying. Ingredients:..

White Mushrooms, Bell Pepper, Carrot, Onion

Recipe for classic zrazy from mashed potatoes with mushroom filling Ingredients Potatoes - 600 gr Onion - 1 pc.

Potato, Mushrooms

Recipe for beef roast beef baked in the oven with onions and mushrooms. Ingredients: Pepper, salt - to taste Tenderloin (beef) - 1 kg Onion..

Beef, Onion, Mushrooms

Fried pieces chicken meat baked with mushrooms in sour cream under foil in the oven. Ingredients: Chicken - 1 piece Sour cream..

Chicken, Mushrooms, Sour cream, Plain

Juicy pieces of pork meat baked in the oven with mushrooms and cheese. Ingredients: Pork - 4 pieces Mushrooms - 200 gr Tomato - 1 piece Cheese..

Pork, Tomatoes, Cheese, Mushrooms

Fresh baked chicken puff pastry with mushrooms and onions. Ingredients: Puff pastry Mushrooms - 100 gr Onion - 1 pc. Pepper, salt..

Chicken, Onion, Wine, Cheese, Mushrooms

Recipe for potato casserole with mushrooms (champignons) and two types of cheese. This casserole is perfect as a second hot dish.

Potato, Onion, Cheese, Eggs, Mushrooms, Cream

Stir-fried - means when vegetables and meat are not stewed, but fried and have a crispy crust. Ingredients: Carrots - 2 pcs. Pork - 300..

Pork, Champignons, Carrots, Bell Peppers, Fried

Hearty chicken meat julienne with mushrooms, baked in the oven, is perfect as a second course. Of course in the working..

Chicken, Onion, Cheese, Sour cream, Mushrooms, Cream, Oven

AT traditional medicine mushrooms are considered one of the best medicines because mushrooms almost all diseases can be cured. In terms of vitamin content, mushrooms are superior to many fruits and vegetables. In terms of the content of vitamin B, mushrooms are not inferior to cereals, in boletus and boletus of vitamin PP there is almost the same amount as in yeast and liver, and vitamin D in mushrooms is no less than in butter. In addition, mushrooms contain fiber, carbohydrates, amino acids, many different fat-like substances - fatty acid, essential oils, as well as lecithin, which prevents the deposition of cholesterol. Free fatty acids are absorbed by the body as easily as amino acids, so the mushroom is a product that helps prevent atherosclerosis. predetermined by the high content of enzymes that promote the breakdown of fats and glycogen, as well as fiber, which improves digestion, cleanses the body and helps to avoid obesity. Dishes from chanterelles, useful properties and recipes for dishes with chanterelles. Very tasty plov with chanterelles and chanterelle lasagna.

cauliflower
potatoes - 3 pcs.
onion - 0.5 bulbs
mushrooms- 150 g.
vegetable broth - 2/3 cup
grated carrots - 3 tbsp. l.
cheese - 50 g.
butter - 1 tbsp. l.
boiled beans
mayonnaise or sour cream, salt, pepper, herbs to taste

Onions are fried in a pan in vegetable oil, then added mushrooms, after fifteen minutes boiled cauliflower is added in small inflorescences. Salt and pepper everything, you can add 1 tablespoon of chopped herbs and simmer for another 10-15 minutes. Then we put it in layers in a pot: sliced ​​potatoes, boiled beans, grated carrots, cauliflower with mushrooms and onions, some spices, everything is poured with broth, a piece of butter must be put on top, sprinkled with grated cheese, then pour sour cream, sprinkle with herbs on top. Put the pot in the oven. Readiness is checked after 40 minutes. Note: preliminarily, before using, rinse the pot with boiling water.

Mixture of spices for dishes in a pot: 1/2 tbsp ginger, 1 tsp cardamom, 1 tbsp coriander, 1 tsp turmeric, 1 tbsp cumin, 1/2 tbsp red pepper, 1 tsp cumin, 1 tbsp. fenugreek, a pinch of saffron. The mixture is stored in a glass jar, tightly closed lid, in a cool dark place.

Cauliflower baked with mushrooms

Boiled cauliflower is salted, rolled, breaded in a mixture of oatmeal and spices (black pepper and everything to your taste: cumin, coriander, paprika, ground dill seeds). In a frying pan in vegetable oil, they begin to fry the onion, and when it becomes transparent (half-ready), spread the cauliflower in an even layer, put sliced ​​\u200b\u200bmushrooms on top of them, salt and pour sour cream on top, add chopped garlic and herbs if desired. Cover with a lid and put in the oven. When serving, sprinkle with fresh cilantro and dill.

Broccoli sorted into inflorescences, put in boiling water and cook for a couple of minutes. Boil chopped fresh oyster mushrooms, champignons or shiitake mushrooms in a small amount of water directly in a pan, let the water boil, then add spices: ground dill seeds, coriander, black and allspice, chopped onion and fry the mushrooms in vegetable oil. Add boiled broccoli florets and sweet bell pepper, diced, then simmer for 5-10 minutes in a pan with mushrooms, herbs and spices. Serve with soy sauce, pesto.

Pepper - 4 pieces, butter - 100 g, Mushrooms - 200 g, Onion - 2 pieces, parsley, celery, dill.

Fry mushrooms with onions, add parsley, celery, dill, salt, coriander, dill seeds and pepper to taste. Peppers free from seeds, after cutting off the stem. In the middle of each pepper, put the stuffing of mushrooms, put in a saucepan, add a little water. Simmer until done. Pour peppers stuffed with mushrooms sauce of fried vegetables: onions and grated carrots with the addition of a spoonful of flour, diluted with water. Spices are added to taste.

Wash the mushrooms with cold water, cut into thin slices along; put on the pan big piece butter, mushrooms, and lightly fry them, then add finely chopped onion and fry it all, then add a little water and simmer for 20 minutes under the lid. While everything is stewing, dilute 2 tbsp. flour with cold water and 2 tbsp. sour cream, pour it all into mushrooms and simmer for another 3 minutes. serve to mashed potatoes or boiled rice.

Mushrooms baked with onions in a pot

500 g mushrooms
1-2 onion heads
1 st. butter spoon,
1/2 cup sour cream
salt, spices to taste.
Grate the inner walls of the pot with garlic, put pieces of butter on the bottom, fresh mushrooms, coarsely chopped and mixed with chopped onions, pour sour cream on top. Mushrooms with onions in a pot sprinkle with herbs and bake in a well-heated oven.

0.250 kg mushrooms
2 medium onions
2 tablespoons sour cream
salt to taste
10 potatoes

Wash the mushrooms, cut not large, and fry in butter (10 min). Then add chopped onion, mix and simmer for another 10 minutes. Add sour cream. Place chopped potatoes in a pot, put mushrooms, top with potatoes. Add mushroom broth. Bake in the oven for 40-50 minutes until the potatoes are ready.

Noodles with mushrooms

noodles - 250-300 g.
onions - 1-2 pcs.
sweet pepper - 1-2 pcs.
green beans - 150-200 g.
soy sauce - 50 g.
red pepper, green onion, dill

Boil the noodles until done. Fry the onion, cut into half rings, add mushrooms(any, including frozen champignons, will do), sweet pepper cut into thin strips 2-3 cm long, fry for 5-7 minutes until the mushrooms are ready. Then add green beans (can be frozen) and continue to fry (in fact, stewing is obtained due to the abundance of water in frozen foods) for 5-7 minutes. The main thing is not to overcook the beans. she gets tough. Add soy sauce to vegetables, red pepper to taste, then put boiled noodles, mix thoroughly and fry for another 5-7 minutes. If the dish turns out to be a lot of water, add 1-2 teaspoons of starch. Chop a little green onion, dill and add to the noodles, mix, spread on large dishes and serve. Nice and tasty.

You can cook noodles yourself: take flour, egg, salt and add water to knead a stiff dough. The dough is rolled out, folded and cut into thin strips. The noodles are laid out on parchment paper on a baking sheet to dry. noodles home cooking can be used in various dishes, in soups.

Julien from mushrooms

fresh mushrooms 1 kg
onion 1 kg
sour cream 0.5 l
flour 1 tbsp. the spoon
ginger, salt, garlic, herbs, spices
Finely chop any fresh mushrooms (champignons, porcini, you can even russula), finely chop the onion, fry in vegetable oil until golden brown, put in a deep saucepan. Prepare the sauce: pour 0.5 liters of boiling water over sour cream, mix and add 1-2 tablespoons of flour, mix, pour the sauce over mushrooms and onions. Salt, pepper with red ground pepper. Put on a slow fire until fully prepared onions and mushrooms. At the end of cooking, add 2-3 cloves of garlic, you can sprinkle with grated cheese. If you like thinner, you need to add more water and sour cream. Serve mushroom julienne hot.

Ingredients:
grated cheese - 200 grams
lasagne sheets - 250 grams
Boiled mushrooms, frozen or fresh champignons, oyster mushrooms, shiitake or any other mushrooms - 500 grams
3 large tomatoes or tomato sauce 1-1.5 tablespoons)
salt, pepper, coriander, paprika, ground dill seeds to taste
onion - 1 head
herbs: dill, parsley, basil

For Sauce:
flour - 2 tbsp
butter - 60 grams
milk - 500 ml
salt, nutmeg, spices to taste

Cooking, cooking mushrooms:
1. Fry mushrooms with onions.
2. Add tomatoes or tomato sauce to them, salt, pepper and leave to stew for 10-15 minutes.
Preparing sauce for mushroom lasagna.
1. In a saucepan with melt the butter, add flour and mix thoroughly until smooth. There should be no lumps.
2. Pour milk in a thin stream, stirring constantly.
3. Reduce the fire and stir until the mass thickens.
Remove from heat and let cool slightly.
Boil, if necessary, sheets of lasagna.
Making your own lasagna:
Lay out in a greased form in layers: sheets, and on them: 1. Mushrooms, herbs, spices; 2. Sauce; 3. Cheese.
repeat these layers several times. It is important that the most upper layer There was sauce and cheese. Then the Lasagna sheets will be completely soaked, fragrant and tasty, and not dry and hard.
Bake for 40-45 minutes at 180 C.

Shiitake is a rich source of B vitamins that contribute to proper metabolism, which protects the body from anemia. Same serving of four raw mushrooms contains a seventh of the recommended daily dose of riboflavin, a fifth of niacin and a sixth of pyridoxine. There are also vitamins A, C and D in shiitake mushrooms. Also, these mushrooms contain such minerals: phosphorus; - magnesium; potassium; selenium; zinc; copper; manganese.
Shiitake helps with respiratory diseases, strengthens the immune system, cleanses the liver, stimulates blood circulation, slows down aging, eliminates weakness and fatigue.
Ingredients:
zucchini - 1 pc. small size; greens: Shiitake mushrooms - 3-4 pcs.; oregano, basil, rosemary, thyme; sunflower seeds - 2 tablespoons, grind; 1 st. a spoonful of ginger root; garlic 2 cloves; lemon juice - 1 tbsp; grated pumpkin; salt, coriander, and chili - to taste.

1. I cut the zucchini lengthwise into thin strips and lightly sprinkle with salt.
2. I make the filling: I grind raw pumpkin on a coarse grater, add chopped ginger root and garlic, chopped greens, add crushed Shiitake mushrooms fried in vegetable oil with spices.

3. I add lemon juice, ground seeds, salt and spices to taste in the filling. I mix everything thoroughly.

4. I spread the filling on the zucchini strips and roll the rolls.

Shiitake mushrooms in this recipe can be replaced with other mushrooms: oyster mushrooms, champignons, etc.

Hot sandwiches with mushrooms under cheese:

fresh buns with sesame seeds - 2 pieces;
fresh mushrooms - 100 g;
tomato, cucumber, onion - 1 pc.
hard cheese - 100 g;
herbs, salt, pepper, olive or vegetable oil.
Cooking time - 15-20 minutes.

Cooking:
1. We start by chopping onions and mushrooms. By the way, instead of fresh mushrooms, you can use small canned champignons or mushrooms. Then cutting them, of course, is not necessary.
2. Heat the oil in a frying pan, add the chopped onion, sauté it a little, and then add the mushrooms. If we use pickled mushrooms, then you can skip this step or fry one onion. It's as you like - mushrooms with or without onions.
3. While the mushrooms and onions are fried in oil, prepare the buns. To do this, they need to be cut in half and slightly dented inside the core.
4. Fry mushrooms with onions, stirring occasionally, until half cooked. By the time it is 7-10 minutes. And don't forget to add salt and pepper to taste.
5. Then we put thinly sliced ​​\u200b\u200bcucumber slices with tomato and salt into the buns. Then spread the fried mushrooms with onions on top.
6. Sprinkle the sandwiches with grated cheese, and send them to the oven preheated to 200 degrees. For 7-10 minutes.
7. When the timer rings, having measured the due date, we take out the sandwiches, put them on a dish and decorate with chopped herbs.

Among the many mushrooms that Nature gives us, I would like to add that the young one is surprisingly tasty. The disadvantage of raincoats is that the flesh of these mushrooms becomes cottony and inedible at the slightest loss of whiteness. Therefore, you need to cook Raincoats immediately after harvesting, they can even be eaten raw, they are much healthier than chicken broth. In terms of taste and nutritional properties, raincoats are not inferior to noble mushrooms and they cook the same dishes with them as with other mushrooms.

Julienne

First you need to prepare the sauce. Pass the flour with butter, put in boiled sour cream, stir, add salt, pepper (to taste), cook for 3-5 minutes. Then they take the mushrooms, cut them, cook until tender, put them in a pot, pour the sauce and put them in the oven for min. on 5-8. (until a light brown crust appears). Sprinkle with fresh herbs.

Mushroom and cheese julienne

Prepared champignons are cut into slices and fried in butter.

Add flour fried in butter. Mix well. Spread in cocottes and pour with a mixture of sour cream, lemon juice and salt. Sprinkle with finely chopped parsley. Topped with grated hard cheese. Baked in the oven. The dish is served hot, in the same cocotte makers, putting them on plates. Mushrooms 400-500 g, butter 80-100 g, Wheat flour 1 st. spoon, sour cream 6-8 table. spoons, cheese 120-150 g, lemon juice, salt.

Pies with mushrooms, pies, pasties with mushrooms, pizza with mushrooms

From the very beginning of summer until the autumn cold, our forests turn into attractive magnet for numerous mushroom pickers. It's nice to relive the familiar feeling of pride from childhood again and again, looking for a large boletus under the foliage or stumbling upon a lawn with boletus, and returning home with full basket strong mushrooms. True, this is where the fairy tale ends, and harsh everyday life begins - now the mushrooms will have to be cleaned, and then cooked. And although an experienced mushroom picker will immediately distinguish dozens of varieties of forest mushrooms, we do not have so many mushroom dishes.

In this collection I have collected ten best recipes mushroom dishes that keep the top lines in my personal top throughout the mushroom season. Some of these dishes, however, can be prepared all year round - dried or frozen mushrooms are great for some, others can be prepared from less demanding champignons. I hope you find this list of recipes useful and timely, and I'd love to hear your opinion or story about your favorite mushroom dish.

At first glance it may seem that these fried oyster mushrooms with onions and carrots are inspired by Chinese cuisine: green onions, quick frying. But in fact, this recipe is pure improvisation. Mushrooms such as oyster mushrooms are available all year round, but their own taste is not very expressive, which means that in ready dish it is important to strike a balance between the taste and texture of oyster mushrooms and the richer flavor of other ingredients. And this is where help comes in. Chinese cuisine- not traditional recipes, but rather her characteristic methods of processing products, thanks to which you will get a very decent lean - or, if you like, vegetarian - dish.

Although you can always buy dried and frozen mushrooms, it is summer that best time to eat chanterelles and other wild mushrooms. And pork stewed with mushrooms turns into a real masterpiece of home cooking. Tender meat with mushrooms cream sauce- this is exactly the kind of food, cozy, satisfying and home-style delicious. To make pork with mushrooms especially tender and fragrant, you can stew it in pots - and then you can relax and cook without regard for time, until the meat begins to melt in your mouth.

This weekend we managed to get out into the forest, looking for mushrooms, and among other things, we caught a few robust mushrooms. Here I didn’t hesitate for a minute what to cook from them: of course, pasta, because with porcini mushrooms is one of the most delicious things that exist in the world. Often in mushroom sauce cream is added to the pasta - for example, I cooked tagliatelle pasta with chanterelles in this way - but with fresh porcini mushrooms this is useless, because their noble, delicate taste is magnificent in itself. We will only slightly emphasize it by flavoring with garlic at the beginning and adding a little parsley at the very end.

Cauliflower risotto - not “from”, but “from”. wonderful invention, real find for those who would like to eat less fast carbohydrates, but are not ready to give up tasty things like mushroom risotto. Lightly crunchy pieces of cauliflower florets are the perfect substitute for cooked rice. However, cauliflower also has a drawback, which, as expected, is a continuation of its advantages: unlike rice, it does not contain starch, which in a “real” risotto creates a weightless creamy cocoon that envelops each grain of rice. But I wouldn't post this recipe if I didn't come up with a way to fix it.

While everyone is complaining that there are almost no mushrooms in our forests due to the heat, I am painfully thinking where to use the chanterelles bought the other day, which no one except me (it just happened) eats. Fried potatoes I have already cooked with mushrooms, pizza with chanterelles, Serbian cheese, red onion and arugula - too, now it's the turn of scrambled eggs with mushrooms. Here is a recipe for Sunday scrambled eggs, when you don’t have to rush anywhere and the extra 10 minutes at the stove are not perceived as an unaffordable luxury - but with a little simplification, this scrambled eggs with mushrooms can be cooked on weekdays or even in field conditions. There would be mushrooms.

Mushrooms in a creamy sauce sprinkled with grated cheese and baked in a cocotte until golden brown- that's what mushroom julienne is, and don't be fooled by its French name: this dish is one hundred percent Russian. If all over the world the word “julienne” is used to mean cutting into thin strips, then in our country it is a hot appetizer, simple, satisfying (I don’t like this definition, but you can’t throw out the words from the song here) and very tasty. The most delicious, of course, is julienne from forest mushrooms, and during the mushroom season, julienne is a great way to diversify the standard set of mushroom soups and roasts with potatoes. In the rest of the year, champignon comes to the rescue: in julienne, this ordinary-looking, in general, mushroom is completely transformed, and performs quite worthily.

This mushroom noodle soup is a wonderful Russian dish, simple and homemade. Of course, cooking soup from fresh mushrooms is a must, because the rest of the year you will have to cook soup from dried mushrooms, but that's not it at all. Noodles here play the role of not only a filler, but a conductor of a wonderful taste and aroma of fresh wild mushrooms, in addition, ideally combined with the mushrooms themselves, not only in taste, but also in texture. A clear and uncomplicated soup that you can still have time to cook this summer.