What to cook from mushrooms. Recipes for the most delicious dishes from salted mushrooms

Those who are just learning the intricacies of mushroom hunting and experienced mushroom pickers who want to improve their experience will be interested in learning how to cook milk mushrooms in order to maximize all the advantages of this type of mushroom. Any dish from them will surprise you with amazing taste and delight with excellent nutritional properties.

What do mushrooms look like?

Going to the forest for mushrooms, it is important to know what it looks like valuable product, so as not to confuse it with inedible specimens and return from a quiet hunt with the desired prey.

How to clean milk mushrooms?

Knowing how to clean and cook milk mushrooms, provide a homemade meal with a delicious and healthy dish won't be too difficult. Cleaning takes a lot of time, but do not neglect this milestone preparation of mushrooms, even if contamination is minimal.

1. Mushrooms are dipped in warm water for half an hour, after which they are taken for cleaning.
2. They clean adhering leaves, dirt with mucus from the hats with a brush or washcloth, wash off all debris, particles of earth and sand.

How to soak milk mushrooms?

Proper soaking of mushrooms will help not only protect yourself from negative consequences associated with their use, but will also help to significantly improve taste characteristics product without sacrificing nutritional and useful properties, relieving milk mushrooms from their inherent bitterness.

1. Milk mushrooms can be soaked in clean or salted water, renewing the medium every 3-4 hours.
2. The use of warm liquid will speed up the soaking process.
3. After laying the mushrooms in the water, they are pressed with a load so that all fruiting bodies are completely immersed in the liquid.
4. How much to soak milk mushrooms depends on the type of mushrooms, their degree of maturity and natural characteristics. To get rid of the bitter taste, white milk mushrooms often have enough for a day. Other species are soaked for at least three days.

Milk mushrooms - cooking recipes

For many, cooking milk mushrooms comes down to salting or pickling a properly prepared mushroom mass. However, there are many recipes for creating unique culinary compositions, where the product manifests itself in at its best, giving the dishes nutrition, flavor and filling them with priceless useful properties.

1. Mushrooms are incredibly tasty in fried. They can be prepared laconically with the addition of onions or supplemented with potatoes, other vegetables, sauce.
2. No less tasty are the first dishes from milk mushrooms. By adding soaked fruits to soup or hodgepodge, it will be possible to transform the characteristics of the dish for the better, fill it with a new taste.
3. Good pastry with mushrooms. Mushrooms can be boiled or fried with the addition of an appropriate accompaniment.
4. You can traditionally prepare milk mushrooms for the winter by pickling, pickling the product, or preparing caviar from it.

How to fry mushrooms?

The following recommendations will help you figure out how to cook milk mushrooms by frying them in a pan. Without correct processing base product there is no way to do it: the mushrooms are soaked until the bitterness disappears. If desired, after frying, you can add sour cream to the pan and stew the dish with spices for 5 minutes.

Ingredients:

• milk mushrooms - 700 g;
• onions - 2 pcs.;
• salt, pepper, oil, spices.

Cooking

1. Milk mushrooms are cleaned, soaked, cut, boiled for 5 minutes, allowed to drain.
2. Lay the mushroom mass in heated oil, season and fry until the moisture evaporates.
3. Add onions, cook fried milk mushrooms 10 minutes more.

Fried mushrooms with potatoes

Milk mushrooms, the recipe of which will be presented below, are a win-win culinary composition for decorating a nutritious homemade meal. fried mushrooms in this case are supplemented ruddy potatoes. Finely chopped dill and parsley, added at the end of joint languor, will add freshness to the taste.

Ingredients:

• milk mushrooms - 400 g;
• potatoes - 750 g;
• onions - 2 pcs.;
• dill and parsley - 0.5 bunch each;
• salt, pepper, oil, spices.

Cooking

1. Peel, soak, cut and boil milk mushrooms for 5-10 minutes.
2. Mushrooms are placed in a frying pan heated with oil, fried until moisture evaporates and a slight blush.
3. In another container, fry the potatoes almost until cooked.
4. Combine potatoes with mushrooms, season, add onions and fry together for 10 minutes.
5. Throw greens, mix and turn off the stove.

Soup with milk mushrooms - recipe

Boiled on the second broth in order to negate the possibility of bitterness of the dish. More mild taste it will turn out if you add cream to the hot at the end of cooking. As a filling, it is allowed to use vermicelli, cereals and chopped fresh vegetables: zucchini, bell pepper, tomatoes.

Ingredients:

• milk mushrooms - 0.5 kg;
• potatoes - 4 pcs.;
• onions and carrots - 1 pc.;
• cream - 200 ml;
• garlic - 2 cloves;
• water or broth - 2 l;
• vermicelli - 1 handful;
• salt, pepper, laurel, butter, herbs.

Cooking

1. Milk mushrooms are soaked in salted water, after which they are boiled for 15 minutes, the water is drained.
2. Pour the sliced ​​mushrooms with a portion of fresh water, add potato cubes, onions and carrots sauteed in oil.
3. Cook hot until the ingredients are soft.
4. Throw in vermicelli, chopped herbs and garlic, pour in the cream, season the dish to taste and heat for another 5 minutes.

Caviar from milk mushrooms

From mushrooms - great way process substandard or overgrown mushrooms. If the fruits are ripe, then they should be soaked for a longer time and preferably in warm water. The taste of snacks can be refreshed by adding finely chopped or grated tomatoes, tomato paste to the composition when stewing.

Ingredients:

• milk mushrooms - 1 kg;
• onions and carrots - 3 pcs.;
• garlic - 2 cloves;
• oil - 130 ml;
• salt pepper.

Cooking

1. Soaked milk mushrooms are boiled for 40 minutes, twisted in a meat grinder.
2. Add sautéed onions with carrots, salt, pepper.
3. Stew the mass under the lid for 30 minutes, stir in the garlic.
4. After 5 minutes of languor, caviar is laid out in jars and, after cooling, is sent to the cold.

Pie with mushrooms and potatoes

Ruddy and fragrant will be a spectacular addition to any feast. You can cook it laconically with mushrooms, fry the product with onions, or choose a harmonious accompaniment for such a filling. The mushroom mass is perfectly combined with potatoes, but it can be replaced with other vegetables of your choice.

Ingredients:

• milk - 250 ml;
• flour - 500-600 g;
• egg - 1 pc.;
• sugar - 50 g;
• butter - 150 g;
• fresh yeast - 25 g;
• salted mushrooms of medium size - 4-5 pcs.;
• potatoes - 2-3 pcs.;
• onions - 1.5 pcs.;
• dried or fresh herbs- taste;
• salt pepper.

Cooking

1. Melted butter (100 g) is mixed with milk, yeast, sugar, salt.
2. Beaten egg, flour are mixed in, soft dough is kneaded.
3. 2/3 of the flour lump is distributed in the form.
4. Boiled and sliced ​​potatoes are laid out on top.
5. Fry the onion with chopped milk mushrooms, season the mass to taste, distribute over the potatoes.
6. Sprinkle the filling with herbs, grease soft butter, decorate the top of the pie with patterns from the remaining dough.
7. The product is baked for 20-30 minutes at 180 degrees.

Salted mushrooms - recipe

Further on, so that you can submit the workpiece as independent snack, supplemented with onion or garlic, or used to prepare multi-component dishes. In the latter case, the mushrooms are washed, washing off excess salt, and, if necessary, soaked until the desired taste is obtained.

Milk mushrooms have been appearing on dining table in the form of salt. And this is not surprising: thanks to its unusual fine taste And amazing aroma they are cooked with great pleasure by many fans of mushrooms. If you have stocked up on these beautiful mushrooms, then it will not be out of place for you to learn how to cook them properly. Today you will meet the best recipes cooking milk mushrooms (white and black) for the winter. A description of the mushrooms (with photographs) and instructions for their preparation are also attached.

Breast: description, properties

To date, about 20 varieties of mushroom mushroom are known that are suitable for human consumption. Milky juice is present in milk mushrooms, and the pulp is dense, but eventually begins to crumble. The most popular among mushroom pickers (both beginners and experienced) are three varieties:

• Real (wet, sometimes referred to as peppery). This type of mushroom is a lone mushroom and it is quite difficult to find it. Pepper mushroom is not particularly common: it can most often be found in coniferous forests. The fungus is very fond of sandy, moist soil. It is worth noting that the sizes of other representatives of the species are significantly inferior to their fellow: sometimes the diameter of the cap of a wet mushroom reaches 20 cm. The young mushroom has a flat (sometimes slightly convex) cap. The mushroom is also distinguished by a rather high (up to 7 cm) and thick (up to 5 cm) stem. The surface of the fungus is white, smooth. The flesh is firm and becomes brittle over time.

White breast

• White (white wave). It differs in rather “modest” sizes: the diameter of the hat is only about 8-10 cm. Although white mushroom difficult to distinguish from the real one, it is inferior to him in terms of palatability. You can find it in coniferous forests, sometimes in oak and walnut groves.
• Black ("chernukha"). Belongs to mushrooms of the 2nd category. Nigella in Europe is considered a poisonous mushroom. In our country, it enjoys considerable popularity, but is used only for salting. It differs from other varieties of breast milk in an unusual appearance: a dark hat, the shade of which varies from olive to brown (sometimes almost black). By the way, dry mushrooms often grow next to black mushrooms, which do not have characteristic milky juice inside, so they can be cooked not only as pickles, but also used in soups and pies. By its size, the chernukha can even compete with a real mushroom: the diameter of the cap sometimes reaches 18-20 cm, and the height of the leg reaches 8 cm (but it is not very wide - only 2-3 cm).

Advice. Almost all varieties of mushrooms are inedible raw, even poisonous. Everything is in stock a large number milky juice, which gives an unpleasant bitter aftertaste. For this reason, when cooking milk mushrooms must pass heat treatment. IN boiled they not only lose characteristic aftertaste, but also acquire a delicate fragrant taste.

The best recipes for winter preparations of white and black milk mushrooms

As mentioned earlier, milk mushrooms are most often used as pickles because of their specific taste. But this is one of the most commonly used mushrooms precisely as winter harvest. There are many marinade recipes and methods for preparing it, among which are classic recipes: they are simple and at the same time delicious.

Hot salted white mushrooms

For those who would not like to languish for a long time waiting for the mushroom pickles to be ready, ideal fit recipe cooking mushrooms using hot marinade. So, for 2 kg of mushrooms, you will need about 5 cloves of garlic, the same number of dill sprigs and currant leaves. You will also need a few bay leaves and salt (about 100 g).

Hot salted mushrooms

Wash the mushrooms thoroughly and leave them for several hours in cool water, after removing the legs. cook hot pickle. To do this, boil 2 liters of water, adding 3-4 tbsp. spoons of salt. Then pour the mushrooms there and cook for about half an hour. Pour a little salt into the salting container, then you can lay out the mushrooms, alternating them with spices and salt. The thickness of each mushroom layer should not exceed 5 cm. Cover the mushroom mass with oppression. After 2-3 days, you can take the container with mushrooms to the cold and 30 days after salting, enjoy delicious crunchy mushrooms.

Salted black mushrooms

simple and delicious recipe pickling nigella. We will need the following products:

• black milk mushrooms - 2 kg;
• dill - 10 small umbrellas;
• garlic - 10 medium cloves;
• salt (regular) - 5 tbsp. spoons.
• vegetable oil, water.

Start by preparing the mushrooms: wash them well cold water. Boil water, pour in a couple of tablespoons of oil and dip the prepared mushrooms there. Boil for about 5 minutes (do not forget to skim off the foam). Drain the water from the container, add salt and the remaining ingredients there. Stir, cover with oppression overnight. In the morning, mix the mushrooms again and again cover with oppression until the evening.

Salted milk mushrooms

After at least 10 hours, remove the mushrooms, put them in jars, place the dill stalks tightly on top and pour the half-finished mushrooms with the brine remaining in the container. Use only plastic lids. Put the jars in the refrigerator. In a few weeks, the mushrooms will be ready.

Advice. Try to carefully select mushrooms for salting (immediately discard mushrooms with “rusty” spots, as they are old) and wash them just as thoroughly using a hard brush or sponge for this, since dirt eats very deeply into milk mushrooms.

Today we met unusual mushroom, which is known to many by the good old proverb. Now you know how you can cook it in order to delight your loved ones with delicious crispy mushrooms in winter. Good luck!

Milk mushrooms are a popular variety of mushrooms. They are white and black, as can be seen in the photo, but the shade has little effect on the taste of such a “catch”. The attractiveness of these mushrooms lies in the fact that they can be prepared in different ways for the winter. Detailed Recipes with a photo will help cooks pickle and pickle a product that will be a wonderful addition to festive table or regular dinner. The process of preparing milk mushrooms will not take much time, which can be understood from the description of the recipes, but the result is worth the effort.

Preparing milk mushrooms for harvesting for the winter

Regardless of which option for preparing milk mushrooms for the winter is chosen, the product should be prepared for cooking. Mushrooms need to be cleaned of:

• leaves;
• needles;
• earth.

The easiest way to do this is with a brush. It is recommended to keep milk mushrooms under a stream cold water. This will soak the product from the milky bitter juice and wash it from contaminants. It is recommended to put freshly cut milk mushrooms in a container with water. You need to wash off the main dirt from them, after which you can use a brush. Pure mushrooms need to be processed from wormy areas, cutting those out with a knife. It is also worth cutting off all damaged areas and the base of the leg.

Mushrooms are cleared from earth and grass

The next stage in the preparation of white and black mushrooms is soaking. This procedure allows you to get rid of not only milky juice, but also toxins that accumulate in mushrooms.

Advice. It is especially important to soak older milk mushrooms, as they contain the most harmful substances.

To do this, the crop is folded into a large container - a bucket, a bathtub or a basin, and filled with water. The product must be completely covered with liquid. To do this, a small press is installed on top or a flat cover is fixed. Soak the product for 1-2 days. Water should be changed periodically. After the liquid is drained, and the milk mushrooms need to be washed several times in a cool clean water. Now the product is ready for pickling or salting.

Before cooking, milk mushrooms are soaked for 1-2 days

Recipe for hot salting of milk mushrooms (white and black)

To pickle mushrooms in this way, you need to take:

• 1 kg mushrooms of any color
• 3-4 garlic cloves
• 2 bay leaves
• 4-5 sprigs of dill
• 1 piece of horseradish root
• 5-6 currant leaves

Salted milk mushrooms

Prepared mushrooms need to remove the legs. This part of the product will not be salted. Next, prepare the brine. For 1 liter of water, it is recommended to use a couple large spoons table salt. The resulting composition should be boiled. Prepared milk mushrooms are added to it. They will need to be boiled in brine for at least 20 minutes. Black milk mushrooms are boiled for 7-8 minutes. Rising foam must be constantly removed.

After about 30 minutes, the mushrooms should be thrown into a colander. They are washed running water. Next, you need to take glass or enameled containers and pour a little salt on their bottom. Hats down in the dishes are shifted mushrooms. Each layer should be about 5 cm. Salt and spices should be put on them.

Attention! The ratio of salt to weight of milk mushrooms should be 5%.

When the layout is completed, you need to close the workpiece with clean gauze or a waffle towel and put oppression. Systematically it should be washed in salted hot water. After a couple of days, the container is moved to a cold place. After another 25 days, the delicacy can be tasted.

Hot salted mushrooms can be eaten 25 days after preparation

Cold ambassador of white mushrooms

To prepare mushrooms for the winter according to this recipe, you need to prepare:

• 1 bucket of freshly cut mushrooms;
• 2 cups of salt;
• 10 dill umbrellas;
• 1 package of black pepper (peas);
• 12 cloves of garlic;
• 20 currant sheets;
• 1 pack of bay leaf.

Prepared mushrooms are transferred to a bucket or enamel pan in layers. The plates of mushrooms should look up. Very large specimens can be cut in half or into several pieces. Each layer should be evenly salted. To do this, use 1 to 3 large tablespoons of salt. The specific amount of spice depends on the volume of the selected container and its diameter.

Cold salted mushrooms

On each layer lays out several peppercorns, bay leaves, sliced ​​\u200b\u200bcloves of garlic and currant leaves. The layout is completed with dill umbrellas. Then the container is closed with a lid, which is fixed with a press. This will allow the mushrooms to give juice.

The workpiece is placed for about a week in cool place. At the end of this period, the resulting mushrooms must be tightly decomposed into glass jars, filling the containers with brine and adding dill umbrellas. The container closes nylon lids and placed in the cellar, cellar or refrigerator.

Classic recipe for pickled white and black mushrooms

Milk mushrooms - both white and black - can not only be salted, but also pickled. For savory and appetizing snack for the winter you need to take:

• 2 kg of mushrooms;
• 50 g of salt;
• 2 liters of water;
• 20 ml of 70% vinegar essence;
• 5 peas of allspice;
• 4 bay leaves;
• 5 carnations.

Pickled milk mushrooms

The prepared product must be coarsely cut and pour 1 liter of water into which 10 g of salt was previously poured. The container with the workpiece is put on fire and brought to a boil. You need to cook milk mushrooms for 20 minutes, periodically removing the foam. Then the mushrooms are leaned back in a colander and washed. They need to give time to glass all the water.

Next, prepare the marinade. The remaining amount of salt is added to 1 liter of water. The container is placed on the stove. When boiling, laurel leaves, cloves, pepper are added to the composition. Mushrooms are transferred to the resulting marinade, which must be boiled for a quarter of an hour. Next, the essence is poured in, the composition is mixed, removed from the stove, and the milk mushrooms are laid out in jars. The container must first be sterilized.

The workpiece is poured with hot marinade, and the jars must be hermetically rolled up. They must be wrapped in scarves or a blanket and wait until they cool completely. You can store such blanks all winter.

Pickled mushrooms can be stored all winter

You can also prepare white and black milk mushrooms for the winter using other recipes. There are a lot of options for pickling and salting.

Pickled milk mushrooms - video recipe

Preparations of milk mushrooms for the winter - photo

It should be noted right away that Georgia is not quite edible mushrooms. Rather, of course, you can eat them, but carefully, and only after preparation. And if the mushrooms were collected in the nearest forest near the city, then the basic rules cannot be neglected at all, as this can be dangerous to health and even life (mushrooms absorb everything from the soil and from the environment, including toxins, products decay and various emissions).

So now in detail about the cooking. Usually milk mushrooms are soaked in water for 48 hours, while the water is renewed several times. Then it is advisable to boil the mushrooms a couple of times for 5 minutes (each time, of course, in new water). And only after that you can start cooking.

How are you readyeat milk mushrooms? First, you can cook soup from them. Secondly, such mushrooms can be fried, salted and pickled. In addition, such a product is added to potatoes, meat and even pilaf. In general, turn on the fantasy. But if you still have no idea, how to cook mushrooms, we offer you some simple recipes delicious meals.

Salted milk mushrooms

• 1 bucket of milk mushrooms;
• 1.5 st. salt;
• 4 bulbs;
• 1 head of garlic.

Mushrooms are first soaked for 2 days, then transferred to a container in which they will be salted (preferably in a wooden one), and mixed with chopped garlic and onions, as well as salt. On top of the tub, you need to cover with a lid and press down so that the milk mushrooms give their own juice. After a few days, you can try the dish. - great appetizer!

Fried mushrooms

For cooking you will need:

• 500 g of mushrooms;
• 1 bunch of parsley;
• 2 cloves of garlic;
• salt to taste;
• vegetable oil for frying.

After soaking (no need to boil the mushrooms), you need to cut the milk mushrooms and put them in a pan with heated oil, cover with a lid and leave to stew for 10 minutes. Meanwhile, garlic and parsley should be finely chopped and then added to the mushrooms. You need to fry everything together until appetizing. golden brown. Do not forget to salt the dish to taste 3-5 minutes before cooking. Ready!

Mushroom soup

For cooking you will need:

• 400 g of mushrooms;
• 4 potatoes;
• 1 onion;
• 3 cloves of garlic;
• dill and parsley;
• salt;
• vegetable oil.

First, put a pot of water on the fire and bring it to a boil, and then run the peeled and chopped potatoes into it. Soaked mushrooms also need to be cut into strips and also added to the pan 5-10 minutes after the start of cooking potatoes.

While the soup is cooking (another 15 minutes), you need to chop the onion and garlic and fry them a little in vegetable oil, and then add to the rest of the ingredients. The greens are finely chopped and also added to the soup. Then the fire is reduced to a minimum, the pan is covered with a lid, and the soup simmers for another 10 minutes. When serving, you can add sour cream. Bon appetit!

Pickled milk mushrooms

How to cook marinated milk mushrooms? For cooking you will need:

• 2 liters of water;
• 3 kg of mushrooms;
• 100 ml of vinegar;
• 10 black peppercorns;
• 4 cloves of garlic;
• 6 tsp salt;
• 2 cloves.

Try to cook Take recipes into service and delight your loved ones!

Dishes from salted mushrooms

Salted mushrooms with onions
Salted mushrooms - 80 g, onion - 15 g, vegetable oil - 5 g.
Mushrooms cut into cubes, combine with chopped green or onions, season with vegetable oil, mix, put in a salad bowl. Decorate the salad with rings onion.
Salted mushrooms in sour cream
600 g young salted mushrooms, 5 tbsp. tablespoons of vegetable oil, 0.5 cups of sour cream, salt.
Brown the mushrooms in boiled oil, pour over the sour cream, heat in the oven without boiling, and serve with mashed potatoes.
Salted mushroom caviar
Salted mushrooms - 70 g, onion - 20 g, vegetable oil - 15 g, vinegar, garlic, pepper, green onion.
Mushroom caviar can be prepared from dried or salted mushrooms, as well as from their mixture. dried mushrooms rinse several times and soak for several hours; rinse again, boil, cool and pass through a meat grinder. Rinse salted mushrooms, chop and stew with sautéed onions. Season the caviar with crushed garlic, vinegar, pepper and salt, sprinkle with chopped green onion.
Salad of salted mushrooms with potatoes and sour cream
100 g salted mushrooms, 1-2 potatoes, 1/2 cucumber, 1/2 onion, 2-3 lettuce leaves, 2 tbsp. spoons of sour cream, a bunch of green onions.
Salted mushrooms, boiled potatoes, pickled cucumbers cut into slices, mix, season with sour cream (half portion). Put the bottom of the dish with lettuce leaves, put prepared mushrooms and vegetables on them, pour over the rest of the sour cream, sprinkle with onion greens.
Salad of salted mushrooms with green peas
500 g of mushrooms, 2 heads of onions or 100 g of green onions, 100 g of green peas, mayonnaise, salt to taste.
Cut salted mushrooms, add chopped onion or green onion, green pea. Mix everything and season with mayonnaise.
Salad of salted mushrooms and vegetables
For 100 g of mushrooms - 35 g of cucumbers, 30 g of onions, 75 g of potatoes, 35 g of beets, 30 g of carrots, 45 g of cabbage, 25 g of butter, 6 g of sugar.
Cut well-washed mushrooms and pickles into slices. Boil potatoes and carrots in salted water. Boil the beets without salt. Cool vegetables, peel and cut into slices. Put the salad in a salad bowl, garnish with herbs (previously sprinkled with black pepper).
Salted mushroom vinaigrette
150 g salted mushrooms, 1 potato, 1-2 tbsp. spoons sauerkraut, 1 carrot, 1 medium beetroot, 1/2 onion, 1/2 cucumber, 1 tbsp. a spoonful of salad dressing or sour cream, salt.
Boil potatoes, carrots, beets, peel, cut into cubes or slices, mix with pickles, pour over salad dressing or sour cream, mix everything, put in a salad bowl, sprinkle with green onions on top. Design small mushrooms or chopped large and vegetables, as well as decorations from beets, carrots.
Forshmak from salted milk mushrooms and herring
250 g mushrooms, 60 g herring, 50 g onions, 30 g vegetable oil.
Peel the herring, remove the head, tail, vertebral and costal bones, rinse. To add juiciness and remove excess salt, herring can be soaked in milk. Pass the fillet, half of the mushrooms and onions through a meat grinder. Chop the remaining mushrooms, combine with the prepared mass, season with oil and mix.
Tomatoes stuffed with salted mushrooms
8 tomatoes, 150 g salted mushrooms, 2 eggs, 100 g onion, 15 g vegetable oil, 50 g mayonnaise, ground pepper, salt to taste, dill.
Wash ripe not very large (preferably the same size) tomatoes, cut off 1/4 - 1/5 part from the side of the stalk, and remove the seeds along with the juice from the middle with a teaspoon. Inside, salt and pepper the tomatoes, and then fill with minced meat, which is lightly poured over with mayonnaise and sprinkled with dill. Put the prepared tomatoes on a dish with a paper napkin and decorate with sprigs of greens or lettuce. Preparation of minced meat: Finely chop the mushrooms and mix with chopped onion fried in vegetable oil and boiled eggs. You can add some garlic to the minced meat.
Mushroom goulash from salted milk mushrooms
300 g salted mushrooms, 3 onions, 3 tbsp. tablespoons of vegetable oil, 1 pod of sweet pepper, 1 tbsp. a spoonful of flour, 1 tbsp. spoon of tomato puree, salt, pepper.
Mushrooms and onions cut into oblong pieces, lightly browned in oil, add chopped pepper and simmer until tender. Sprinkle with flour, add tomato puree. Add some water, season with salt and pepper and simmer for a few more minutes.
Cutlets from salted mushrooms
Salted mushrooms - 0.5 kg., White bread- 2 pieces, 1 onion, parsley, egg - 1 pc., crackers, vegetable oil or fat.
Pass mushrooms through a meat grinder along with soaked and squeezed white bread, add onion, egg, parsley fried in oil. Mix everything, form cutlets, coat in breadcrumbs and fry in boiling oil on both sides until golden brown. Serve with sour cream or tomato sauce, boiled potatoes and pickled or pickled cucumbers.
Pies with salted mushrooms
For 200 g of salted mushrooms - 1-2 onions, 3 - 4 tablespoons of oil, 2 cups of flour, salt to taste.
Prepare the dough. Finely chopped salted mushrooms stew in a pan, add oil, fry them and mix with separately fried onions. Cool the filling and spread on the cakes prepared from the dough. Make pies and fry them in oil. You can also bake in the oven.