What to cook from fried mushrooms for the second. Useful properties of mushrooms

Culinary community Li.Ru -

Mushrooms are awesome

Recipe for mushrooms "awesome" in the air grill. As a rule, such mushrooms are very good to cook on a fire, although at home they turn out to be very tasty.

Thinking about making something delicious for lunch or dinner? Then I bring to your attention a great option - meat with mushrooms in a slow cooker.

A simple recipe for mushrooms in pots will appeal to all lovers of a tasty and satisfying meal, but do not spend a lot of time cooking. In addition, such a dish can be served both for guests and for lunch.

Pickled porcini mushrooms and steaming potatoes - a fairy tale! Especially if you also collected these mushrooms yourself. The king of all mushrooms is good in any form, and pickled, it also retains its shape.

Recipe for mushroom caps stuffed with sun-dried tomatoes, onions, garlic, breadcrumbs, parsley, basil and grated Parmesan cheese.

Quesadillas are a versatile Mexican dish that can be filled with a variety of ingredients and served both for breakfast and dinner as an appetizer or main course.

Creamy pasta with mushrooms is a divine dish. Very tender, juicy and incredibly appetizing, made with pappardelle pasta, three types of mushrooms, white wine, cream, fresh parsley and cheese.

Pilaf with mushrooms is an easy and quick main dish to prepare. You can cook hot in just half an hour! For this dish, I use mushrooms, but any other mushrooms will work.

Gorgeous mushroom assortment, baked in a pot, will be an excellent festive side dish and will delight you and your loved ones. A truly delicious and satisfying dish that will undoubtedly decorate any table.

White mushroom itself is a delicious gift of nature, and soup made from it is even more so. Mushroom soup from porcini mushrooms is one of the most luxurious soups that I have ever tried.

Mushrooms stuffed with minced meat - an appetizer that will be a great decoration for any holiday table. And, believe me, at the end of the evening the plate will definitely be empty, and the guests will be happy.

Salad "mushrooms and ham"

A popular recipe for mushroom and ham salad, which is very often offered by restaurant menus.

Potatoes with porcini mushrooms are a very tasty and nutritious dish, for which you would have to pay a lot of money in a European restaurant. And we have porcini mushrooms growing in the forest - why not cook?

Refined and, at the same time, easy to prepare, this dish is the perfect hot appetizer for a festive table. How to make julienne from porcini mushrooms you will learn from this recipe.

Oyster mushrooms are amazing mushrooms. They not only contain a large amount of minerals and vitamins useful for humans, but also have healing properties. And their salads are amazing!

Recipe for baked porcini mushrooms stuffed with onions stewed in wine and beef broth, with cheese and parsley.

Salad with corn and mushrooms is a dish that surprises with the subtlety of its taste. This salad is definitely for those who love the taste of mushrooms and want to prepare a hearty meal.

Recipe for pasta with mushrooms. Those people who adhere to fasting and respect Italian cuisine will like this dish.

Chicken cutlets stuffed with mushrooms - a very tasty dish! Cutlets are insanely tender, and their pleasant aroma will make your guests ask for more.

Shchi with mushrooms and beans is an unusual variation of this dish, very popular in Ukraine and Poland. These soups are easy to make and can be served hot or cold. Discover Transcarpathian cuisine!

A simple, but at the same time incredibly tasty dish of mushrooms baked in a pot with potatoes and sour cream filling. So, the recipe for mushrooms in sour cream in a pot - cook and enjoy!

Salad with salted mushrooms - an original salad, for the preparation of which any salted mushrooms are suitable - champignons, mushrooms, chanterelles, etc. I tell you how to cook a salad with salted mushrooms.

An omelette is the perfect breakfast. Fast, satisfying and nutritious. I share the recipe for an omelet with mushrooms - one of hundreds of variations of this classic morning dish.

A simple recipe for salmon with mushrooms is to help everyone who does not know how to cook and serve this fish deliciously on the festive table. However, you can put such a dish for a weekday lunch or dinner.

Recipe for making a jellied pie with mushrooms. The dough for the jellied pie with mushrooms is prepared on kefir.

Borscht with mushrooms and beans is a real storehouse of proteins for vegetarians and a very satisfying dish for those who are fasting. The classic recipe for borscht with mushrooms and beans - from our table to yours!

During fasting, you also sometimes want to treat yourself to fragrant pilaf - and this is quite possible if you replace meat with mushrooms! The recipe for lean pilaf with mushrooms is for fast days and not only.

Recipe for salted mushroom appetizers with onions, vegetable oil and herbs.

Recipe for Baked Mushroom Hats Stuffed with Brie, Parsley, Garlic and Green Onions.

Do you want to charge your body with nutrients for the whole day? Grab a bowl of this hearty soup! How to cook soup with mushrooms and meat, you will learn from this recipe!

A dish with an amazing taste and delicate aroma, creamy consistency and delicate texture... Delicious, light and refined porcini mushroom puree soup is the king among its kind!

I tried beef stroganoff with mushrooms at a party and did not recognize my favorite dish since childhood. Mushrooms gave it aroma and exquisite taste. Mushrooms, however, were white. Learned how to cook, here's the recipe!

A simple recipe for fried mushrooms with spinach, garlic and onions. Delicious dish for vegetarians.

Recipe for pizza with porcini mushrooms at home. Vegetables, cheese and mushrooms on a thin soft dough - a wonderful dish for a large company. Pairs well with both wine and juice.

In fasting and for unloading, we eat lean okroshka with mushrooms with our family. Mushrooms go into it any that you have at home or that you buy. A simple option - with champignons, royal - with white.

Potatoes with mushrooms in cream - a dish that I can never resist, it looks too appetizing. The taste depends on the mushrooms used. I cook with white, chanterelles or champignons.

Salad "Fried mushrooms"

Fried mushroom salad can be both an independent dish and an excellent side dish (for example, grilled lamb or fish).

I really love Belarusian potato pancakes. Do you love them too? Then try potato pancakes with mushrooms. You will like them very much.

Dedicated to lovers of tasty and healthy food - a simple salad recipe with champignon mushrooms with a photo!

Recipe for lasagna with mushrooms, Bechamel sauce and Parmesan cheese.

Recipe for soup with dried porcini mushrooms, onions, carrots, garlic, tomato paste, cremini mushrooms, sherry and farro grains.

Light, beautiful, healthy, original and tasty salad that fits perfectly into both lean and diet menus, while leaving behind a pleasant feeling of satiety.

A simple recipe for potatoes with mushrooms in the oven will help you build a delicious dinner or lunch for the whole family at any time. Nothing complicated, simple ingredients, but the dish is very tasty and original.

Portobello Mushroom Recipe with Leek, Spinach and Goat Cheese. Serve with whole grain bread.

Casserole with mushrooms and minced meat - sounds interesting, right? :) Then why put off - I'll show you how to make a casserole with mushrooms and minced meat, and don't even doubt that it will turn out delicious.

Pork with porcini mushrooms is an unusually tasty and, importantly, hearty dish. It will undoubtedly please lovers of delicious food - the dish is truly luxurious, lordly.

Beans and mushrooms are an amazing combination. Taste, aroma... Mmmm... This hearty, healthy, tasty dish will make your lunch or dinner festive even for no reason.

This amazing combination of ham, cheese and mushrooms will give you an amazing taste of the dish! Suitable for a holiday menu.

I bring to your attention a recipe for a very tasty, easy vegetarian pasta. Pasta with shiitake mushrooms - you won't try this in Italy :)

Recipe stuffed mushrooms - cooking mushrooms stuffed with sausages, hazelnuts, garlic, onions and rosemary.

For the preparation of potato pancakes with mushrooms, dried or fresh mushrooms are suitable. You can also add vegetables to the filling, then it will turn out more juicy. Potato pancakes with mushrooms are fried in a pan on the stove. Let's try!

Buckwheat with porcini mushrooms is a healthy, easy to prepare and very tasty homemade dish. If you have porcini mushrooms, be sure to try cooking them with buckwheat - you will love it!

Mushroom julienne baked in pots. Be sure to add cheese! You get an amazing meal.

For a quick and satisfying lunch, pasta is always suitable. For example, penne with mushrooms does not cook for long, it turns out delicious, you will be satisfied until dinner. Prepare penne pasta and mushrooms.

Recipe for baked porcini mushrooms stuffed with onions, breadcrumbs, cream cheese, sour cream, Cheddar cheese, Monterey Jack cheese and spinach.

In the season of vegetables, it's time to recharge with vitamins and discover new dishes! Here, for example, is a way to cook asparagus with mushrooms in white sauce - healthy, affordable and very tasty, I advise :)

Mushroom risotto has been prepared since the 16th century. And I'm just here now! It turns out a delicious lean dish with a forest aroma of mushrooms and a creamy taste of cheese. Can also be served as a side dish. Let's get started!

Recipe for a holiday meal. French appetizer in the form of mushrooms stuffed with cheese.

A light, tasty and very healthy carrot dish is suitable for lovers of vegetarian food, as well as for those who fast or watch their figure.

The beneficial properties of mushrooms are difficult to overestimate. In terms of their nutritional value, they are not inferior to meat, so cooking dishes from mushrooms is most popular among those who fast or for any other reason do not eat meat and meat dishes. The recipes for mushroom dishes presented in this section are so diverse that everyone can choose something special for themselves, something of their own. Such a variety is dictated, first of all, by a large number of types of edible mushrooms themselves, and since each person likes a certain type, we suggest preparing dishes from champignons, oyster mushrooms, porcini mushrooms, chanterelles, honey mushrooms and choosing the most beloved mushrooms.
For those who are thinking about what to cook for the festive table, it will be interesting to look at dishes with mushrooms with a photo - in this way, your treat will not only be tasty, but also beautiful. Moreover, you can evaluate the appearance of a dish of dried, frozen, pickled, fried, boiled, fresh mushrooms even before you try your hand at cooking it - just by looking at the photo.
It is difficult to list everything that can be prepared from mushrooms. These are first courses, excellent in their taste and nutritional qualities, and all kinds of side dishes, and adding mushrooms to meat, potatoes and other vegetables. If you don't know how to cook mushrooms, then you've come to the right place! It is here that you can choose for yourself mushroom dishes of varying degrees of complexity: from the simplest to real culinary masterpieces.
Since champignons are still the most common in our supermarkets, we try to pay maximum attention to these mushrooms on the pages of the site. After reviewing the proposed recipes, you will always know how to cook champignons in such a way that the finished dish will not leave anyone indifferent, whether it be soup, salad or champignon main courses.

06.03.2019

Soup Tom Yum

Ingredients: shrimp, mushroom, broth, cream, ginger, lemon, pepper, salt, sugar, garlic, chili, onion, sauce, butter, lime, tomato

If you want to try an unusual Thai sour and spicy soup, I present to your attention an easy recipe for Tom Yum soup with shrimp and coconut cream.

Ingredients:

- 250 grams of shrimp;
- 230 grams of champignons;
- 300 ml. chicken broth;
- 250 ml. coconut cream;
- 2.5 cm of ginger root;
- 1 lemon;
- 4 chili peppers;
- salt;
- sugar;
- 4 cloves of garlic;
- 50 grams of onion;
- 15 ml. fish sauce;
- Sesame oil;
- paprika;
- sea salt;
- lime;
- Cherry tomatoes;
- green onion.

04.01.2019

Marinated porcini mushrooms for the winter

Ingredients: white mushroom, water, salt, sugar, vinegar, laurel, pepper, cloves

If you want to close porcini mushrooms for the winter, but don’t know how to do it correctly, then our master class will come to the rescue. It details how to cook wonderful pickled porcini mushrooms.
Ingredients:
- 500-800 gr of white mushrooms;
- 0.5 liters of water;
- 0.5 tbsp salt;
- 0.5 tbsp Sahara;
- 1.5 tablespoons vinegar 9%;
- 4 pieces of bay leaf;
- 3 pieces of black peppercorns;
- 3 pieces of allspice peas;
- 2 cloves.

02.01.2019

Pate from mushrooms for the winter

Ingredients: mushrooms, carrots, onions, oil, salt, sugar, vinegar, pepper

Excellent preparation for the winter - pate from mushrooms. This is a hearty and interesting, tasty and mouth-watering preservation that absolutely everyone likes!

Ingredients:
- 1 kg honey mushrooms;
- 350 gr carrots;
- 350 gr onions;
- 100 ml of vegetable oil;
- 25 grams of salt;
- sugar;
- Apple vinegar;
- black pepper.

02.01.2019

Burgundy Beef

Ingredients: beef, onion, carrot, tomato, wine, broth, champignon, thyme, laurel, coriander, rosemary, garlic, pepper, flour, oil, salt

If you want to surprise your family and guests with an incredibly delicious meat dish, then we advise you to cook beef Burgundy in a classic version: with vegetables, spices, red wine and broth.

Ingredients:

- 1 kg of beef (shoulder without bone);
- 250 gr of onions;
- 120 gr carrots;
- 200 gr of tomatoes;
- 0.5 liters of dry red wine;
- 0.5 liters of beef broth;
- 400 gr of champignons;
- 3 sprigs of thyme;
- 4 pieces of bay leaf;
- 1.5 tsp coriander;
- 1 sprig of rosemary;
- 4 cloves of garlic;
- 2 chili peppers;
- wheat flour, olive oil, salt, pepper.

10.11.2018

Salted mushrooms in a hot way

Ingredients: mushrooms, salt, dill, horseradish leaf, tarragon, parsley, currant leaf, laurel

Salted mushrooms in a hot way are very easy to cook. You will spend a minimum of time harvesting delicious mushrooms.

Ingredients:

- 1 kg. honey agaric,
- 35 grams of salt,
- 1 dill umbrella,
- 1 sheet of horseradish,
- 2 branches of tarragon,
- 5 grams of dry parsley,
- 2 currant leaves,
- 4 bay leaves.

10.11.2018

The most delicious pickled mushrooms

Ingredients: mushrooms, salt, sugar, vinegar, pepper, laurel

Pickled mushrooms for the winter are my favorite preparation. Cooking mushrooms is not difficult at all, you will spend a maximum of an hour of time. In winter, you put the most delicious mushrooms on the table.

Ingredients:

- 500 grams of mushrooms,
- 1 tbsp salt,
- 2 tsp Sahara,
- 1 tbsp vinegar,
- 6 peas of allspice,
- 2 bay leaves.

10.11.2018

Mushroom caviar from mushrooms with carrots

Ingredients: mushrooms, carrots, onions, garlic, oil, laurel, pepper, salt

From mushrooms, I prepare mushroom caviar every year. The preparation is not only delicious, but it is magnificent. The most important thing is that preparing it for the winter is as easy as shelling pears.

Ingredients:

- 350 grams of mushrooms,
- 50 grams of carrots,
- 50 grams of onion,
- 2 cloves of garlic,
- 3 tablespoons vegetable oil,
- 2 bay leaves,
- 3 peas of allspice,
- salt
- black pepper.

27.09.2018

Chanterelles fried with sour cream and onions

Ingredients: chanterelle, onion, sour cream, oil, salt, dill, parsley

Ingredients:

- 350 grams of chanterelles;
- 100 grams of onion;
- 110 grams of sour cream;
- 30 grams of butter;
- salt;
- parsley;
- dill.

26.08.2018

Mushroom soup with frozen mushrooms

Ingredients: bolete leg, potatoes, onions, carrots, butter, twin, laurel, pepper, salt, garlic, herbs, sour cream

Frozen mushrooms can be used to make delicious mushroom soup. How to do this simply and quickly, I have described in detail for you in this recipe.

Ingredients:

- 300 grams of boletus legs,
- 2 potatoes,
- 60 grams of onion,
- 1 carrot,
- 1 tbsp vegetable oil,
- half tsp cumin,
- 1 bay leaf,
- 3 allspice,
- salt,
- 5 grams of hot pepper,
- 2 cloves of garlic,
- greenery,
- sour cream.

05.08.2018

Marinated porcini mushrooms

Ingredients: mushroom, juniper, cloves, tarragon, thyme, garlic, herbs, salt, sugar, vinegar, water

Today I will tell you how to cook delicious pickled porcini mushrooms. The recipe is very simple and fast.

Ingredients:

- 600 grams of white mushrooms,
- half tsp juniper,
- 4 cloves,
- a sprig of dry tarragon,
- 2 sprigs of thyme,
- 3-4 cloves of garlic,
- 3 sprigs of parsley,
- 2 sprigs of dill,
- 2 tablespoons salt,
- 1 tbsp Sahara,
- 80 ml. vinegar,
- 800 ml. water.

23.07.2018

Spaghetti with mushrooms in a creamy sauce

Ingredients: onion, mushroom, chicken fillet, butter, spaghetti, cream, salt, spice, herbs

For lunch or dinner, I suggest you cook a very tasty dish - spaghetti with mushrooms in a creamy sauce. This dish can also be prepared on the festive table.

Ingredients:

- 1 onion;
- 200 grams of mushrooms;
- 500 grams of chicken fillet;
- vegetable oil;
- 250 grams of spaghetti;
- 200 grams of cream;
- salt;
- spices and seasonings;
- a bunch of greens.

27.06.2018

Fried potatoes with mushrooms and meat

Ingredients: potato, pork, mushroom, onion, oil, salt, spice

The easiest way is to fry potatoes. Even a child can do this. But today we will cook fried potatoes with mushrooms and meat. The dish is very tasty and filling.

Ingredients:

- 650 grams of potatoes,
- 350 grams of pork,
- 250 grams of champignons,
- 1 onion,
- vegetable oil,
- salt,
- 1 tbsp butter,
- spices for potatoes.

17.06.2018

Spaghetti carbonara with cream, bacon and mushrooms

Ingredients: spaghetti, bacon, mushroom, onion, cream, egg, parmesan, oil, salt, pepper, garlic, herbs

There are a lot of recipes for spaghetti carbonara, today we will cook this dish with cream, bacon and mushrooms.

Ingredients:

- 150 grams of spaghetti;
- 60 grams of bacon;
- 160 grams of champignons;
- half an onion;
- 130 ml. cream;
- 2 chicken yolks;
- 20 grams of parmesan;
- 1 tbsp butter;
- salt;
- black pepper;
- 1 tbsp olive oil;
- clove of garlic;
- greenery.

16.06.2018

Salad "Rustic"

Ingredients: mushroom, onion, potato, cucumber, chicken fillet, salt, pepper, oil, mayonnaise, dill

Rustic salad can be prepared both for every day and for the festive table. The recipe is very simple.

Ingredients:

- 250 grams of champignons;
- 1 onion;
- 6-7 pieces of young potatoes;
- 4-6 gherkins;
- 150 grams of chicken fillet;
- salt;
- pepper;
- 1 tbsp mayonnaise;
- 40 ml. vegetable oils;
- 3-5 grams of dill.

30.05.2018

Fried eggs with mushrooms and tomatoes

Ingredients: egg, mushroom, oil, tomato, salt, pepper, herbs, onion

Ingredients:

- 3 eggs,
- 3-4 champignons,
- 20 grams of butter,
- 1 tomato,
- salt,
- a mixture of peppers,
- parsley,
- a bunch of green onions.

25.04.2018

Shish kebab from champignons in the oven

Ingredients: mushroom, ham, onion, mayonnaise, mustard, sauce, lemon, grass, salt, pepper

If you want to treat yourself to something delicious, then mushroom skewers are just perfect for this! You can cook it right in the oven, we will be happy to tell you exactly how.

Ingredients:
- 10-15 champignons;
- 6-8 slices of ham;
- 1 small head of onion;
- 2 tablespoons mayonnaise;
- 1.5 tsp mustard seeds;
- 40 ml of soy sauce;
- 0.5 lemon;
- 1 pinch of Italian herbs;
- salt to taste;
- pepper to taste.

The nutritional value

Only unspoiled and known mushroom species should be collected.

The nutritional value of mushrooms cannot be overestimated, because they have a beneficial effect on health:

strengthen the heart and blood vessels, break down and remove "bad" cholesterol;
have hematopoietic ability;
restore nails, hair and improve skin condition;
increase the immune status;
normalize metabolism;
positively affect the function of the pituitary gland for the production of hormones;
slow down the aging process;

Weaknesses and hidden threats

In some circumstances, fungi can harm the human body. Three main reasons for this:

low-quality product (spoiled or poisonous mushrooms are used);
individual intolerance;
negligence to the rules of storage and processing;

Consequences range from mild indigestion and intestines to serious poisoning. There are also known cases of death. You should pay attention to such nuances as:

an excess of chitin in some types of mushrooms entails difficulties in digestion by humans;
frequent use of mushroom dishes overloads the gastrointestinal tract, as the secretion of gastric juice slows down;
allergic manifestations deserve a separate discussion. Mushrooms are famous for their high ability to absorb toxins. If the crop is harvested along railroads, highways or near a factory, problems are guaranteed;

And another toxic factor is formed in mushrooms due to improper storage.

This is what edible and non-edible mushrooms look like.

In the forest, collect only familiar, well-known types of mushrooms;
Feel free to sweep aside spoiled mushrooms, whether it is your own harvesting or buying raw materials at the market (throw away wormy, moldy, softened mushrooms without regret);
No cooking experience - better buy ready-made products from well-known food industry brands in reliable stores;
Hot dishes based on mushrooms are recommended to be eaten immediately. Keeping in the refrigerator for more than 12 hours increases the risk of food poisoning;
Mushrooms should be used with caution by pregnant women, children, as well as adults with inflammatory diseases of the joints, kidneys and liver, stomach;

Which mushrooms are suitable for which dishes

White

It is rightly called the "King of Mushrooms". In most regions of the country, whites are considered almost the only ones worthy of attention. White is appropriate in almost any form. It is dried, fried, pickled, added to soups in raw and dried form, crushed into powder to prepare various sauces.

White mushrooms are rightly called "Kings"

Boletus, boletus, mushrooms

Boletus mushrooms are most common in fried and pickled forms. It does not make sense to dry them - they turn black, lose the density of the structure. Crushed, they find use in sauces and gravies, in meat-based soups, among stewed vegetables.

Boletus mushrooms are most common in fried and pickled forms.

Chanterelles

Remarkable bright yellowish-orange color. They have a delicate nutty flavor (especially young ones). The structure is dense and tight, a little "rubber". Pickling chanterelles is highly popular. In addition, chanterelles fried with sour cream or mayonnaise are served instead of a meat dish with side dishes - potatoes, rice, buckwheat. Chanterelles are added to stew; sauces, soups and roasts are prepared with them. But it is not customary to dry them.

Don't confuse with anything

Honey mushrooms and butter

They are eaten dried, boiled, canned (pickling, salting are equally popular). Young mushrooms are much softer than adults, have a neat, even shape. Therefore, they are often used to decorate dishes on the festive table and as an element of transparent jellied snacks.

Cooked whole mushrooms keep a neat and attractive appearance.

breast

There are two "lines" of mushrooms - white and black. They differ from each other in terms of flavor. The gastronomic charm of milk mushrooms is maximally manifested only in a salty form. Pickled mushrooms are eaten with sour cream, onions, horseradish and garlic; crushed into a filling for pies, less often added to soup. It is recommended to soak before salting.

There are two "lines" of mushrooms - white and black. They differ from each other in terms of flavor.

Champignon

Their popularity increased at a time when Russians were fascinated by the intricacies of French cuisine. The specific aroma and tenderness of the pulp are the main trump cards of champignons (not to mention usefulness). Range of application: baking, sweet pickling, chopping into gravy, stewing, stuffing pies and meatloaf. Pickling is preferably with a spicy sweetish tint, but pickling champignons is not accepted. Drying is also due to the too fragile pulp - practically nothing remains of it during drying.

Their popularity rose at a time when Russians were fascinated by the intricacies of French cuisine.

Oyster mushrooms

Today, oyster mushrooms are not so much extracted from natural pantries as they are grown artificially. The popularity is due to the high content of nutrients (the mushroom is considered dietary, it is able to remove toxins from the body). Taste characteristics are also interesting: something similar to rye bread, there is a slight anise tint. The culinary spectrum is quite wide. Salads, pie filling, soups. Many people love fried oyster mushrooms and even as an ingredient in minced dumplings.

Today, oyster mushrooms are not so much extracted from natural pantries as they are grown artificially.

Morels

They appear briefly in the spring and soon disappear. Valued for their effectiveness in the fight against eye diseases, including cataracts. These mushrooms are fried in oil, sometimes with the addition of sour cream. It is also possible to dry, but not less than 3 months, in order to subsequently soak, stew and cook soups. Prepare necessarily after soaking and boiling in replaceable waters.

Perhaps one of the most unusual-looking mushrooms

Preliminary preparation

If the mushrooms exude a bitter-pungent odor, it is necessary to soak them in clean water for 1–1.5 days (milks for pickles, flakes, whites). The air temperature is not higher than 16 °C; change of water 2-3 times a day. It is very easy to make sure that they are sufficiently soaked. If earlier the hat in the hands broke when pressed, now it bends.

How to cook. General rules

With the inept actions of the cook, mushrooms can turn into a dangerous product for health. And this is instead of pleasing gastronomic merits. Compliance with the basic rules will protect against negative consequences.

An ideal option if the mushrooms find time on the same day: sorted, processed, cooked, eaten;
Often it is not possible to cook mushrooms immediately after cleaning them. A solution of citric acid or salt (concentration 1–2%) based on boiled water will help. Dip in the impromptu brine / marinade the products that you will cook later. Rinse shortly before cooking to remove vinegar/salt odors;
Semi-finished method: processed and washed mushrooms are cut, blanched for 8-10 minutes in boiling water. Placed in clean glass jars “under the lid”, adding 1/4 tsp for preservation. and 0.5 tsp. 9% vinegar for every liter of volume. Top with vegetable oil; The blanks are stored for no longer than a week in the refrigerator, used for soups, frying, stewing. It is recommended to throw away uneaten food;
Aluminum cookware is not recommended. Metal is called "light" for a reason. It quickly gives up its molecules when heated. This is why food in such pots and pans quickly oxidizes;
Be careful with the shelf life of ready-made mushroom dishes! At minus 1-4 ° C, the whole day is allotted to ensure that the dish is read safe for further heating and eating. If the temperatures are positive, then it is better not to take risks and limit yourself to 12 hours;
So that the mushroom broth does not darken, cook soup from white, boletus or honey mushrooms;
It is advisable to cook mushrooms of the same type together. An exception is frying and marinated platter, for example: aspen mushrooms and with boletus and moss mushrooms. Do not mix white with mushrooms, chanterelles with mushrooms, morels with boletus, and so on;
Consider the characteristics of some mushrooms. So, champignons are too tender and deteriorate in the open air after 6-7 hours. Morels are categorized as "conditionally edible". You can’t cook from them if the products are not soaked for several hours and boiled in 2-4 waters, because morels contain the maximum possible amount of toxins;
Salted mushrooms sent to the filling of pies and rolls must be soaked so that excess salt comes out of the product.

Seasonings that go well with mushrooms:

fresh herbs - dill, green onions, thyme, rosemary, oregano, garlic greens;
dried herbs are the same, with the exception of green onions and garlic greens;
nutmeg (especially good in sour cream and mushroom variations);
parsley leaf and root;
garlic;
onion;
Bay leaf;
star anise;
coriander (cilantro seeds, but not greens);
caraway;
black peppercorns;
white, green and red peppers;
cinnamon;
allspice;
horseradish leaves and root;
mustard seeds;
carnation.

Methods for cooking mushrooms. Popular Recipes

Cooking mushrooms and broths based on them

Delicate varieties are cooked for no more than 25 minutes

Basic rules:

from the moment of boiling, tender mushrooms are cooked for no more than 20-25 minutes, otherwise they will spread. This applies to white, champignons, boletus. Honey mushrooms and chanterelles are cooked longer, 40–45 minutes (the elastic structure allows);
for meat soups, boil the product in advance, drain the water;
large mushrooms cook longer than small ones;
add the mushrooms to the soup mixture for the specified time until cooked;
be sure to remove the foam;
put a fresh onion in the broth and watch its color. If the water turns blue, it means that there is a poisonous specimen in the pan.

Fresh champignon broth

Mushrooms (12-15 pieces of medium size), rinse, peel, dry slightly;
Pour 1.75 liters of water into a saucepan, put on heat. When boiling, lower the chopped champignons, chopped parsley root and one potato weighing 150–180 g;
Season the broth with sweet peas;
Separately, fry the carrots with onions in vegetable oil until a ruddy hue appears. Take a larger onion to make the broth fragrant. Carrots - close in size to potatoes;
Add salt to taste;
Cook for 20 minutes over moderate heat;
Turn off, add bay leaf and a sprig of oregano;
Serve with a spoonful of sour cream or mayonnaise, with a bite of garlic croutons.

Bouillon of dried mushrooms

Ingredients:

2 cloves of garlic
a pinch of salt,
carrots and onions weighing 75–90 g,
spices to taste.

Cooking:

For 3/4 dried mushrooms, 1.5 liters of water will be required;
Soak mushrooms until they are slightly swollen;
Throw the mushrooms into the boiling water and lower the heat to medium. Mushrooms tend to give abundant foam during cooking. Cover the pan with a lid, leaving a small gap (otherwise the mushroom foam will rise and boil onto the stove);
Salt. Cook for at least half an hour, optimally - 50 minutes or even an hour;
Separately, mix 1 tsp. flour without a slide with cold water so that lumps do not form. Pour the liquid into the broth in a thin stream with uniform stirring;
Saute onions, carrots and tomatoes in a pan (it can be replaced with tomato paste in the amount of 1 dess. L.);
Unload the dressing into mushroom broth 10-15 minutes before readiness;
At the same time, add coarsely chopped pepper and coriander;
Season the broth with crushed garlic, a couple of cloves will be enough;
Before sending to the table, sprinkle the dish with chopped fresh dill, serve as a bite with pickled cucumbers, a slice of lemon and rye bread with butter.

Roasting and stewing

Fried champignons go well with vegetables

General Tips:

Mushrooms are fried, having previously boiled and drained the water;
The average duration of frying boiled mushrooms is 20-30 minutes, stewing in fillings and sauces plus 10-15 minutes;
For frying, both vegetable and animal fats (lard, butter) are used;
Stewing allows you to diversify the menu with spicy additives (white wine, rabbit meat decoction), as well as vegetables.

Chanterelles in sour cream

Heat 85–100 ml of cold-pressed sunflower oil in a thick-walled pan;
Put 250-300 g of pre-boiled chanterelles, after draining all the water from them. They should fit in one layer, the optimal container diameter is 24–26 cm;
Lightly brown over high heat, stirring vigorously so that the food does not burn;
Reduce the heat, then vigorously beat in 150 ml of sour cream and the same amount of water;
Add chopped onion at the same time;
Salt;
To cover with a lid;
Finish it so that the total cooking time takes half an hour;
Serve sprinkled with chopped parsley and paprika.

Boletus stewed with vegetables

Put the boiled mushrooms in a saucepan and cook at medium temperature with a little water (100 ml per 300 g of boletus);
Duration of quenching 15 minutes;
Pour in 1 package of frozen vegetables from the store. Homemade analogue - about 650 g of a vegetable mixture (green beans, celery root, bell peppers, tomatoes, carrots, onions). You can add some corn;
Salt to taste;
After that, a small amount of water will be released. Reduce the heat and simmer for another 20 minutes;
Turn off the heat and immediately sprinkle the finished dish with chopped sprigs of dill and oregano, cumin seeds and ground white pepper;
Cover and wrap with a warm towel until completely cool.

baking

Oyster mushrooms, champignons, boletus are suitable for baking

Take about 400-450 g of boiled and well-pressed mushrooms, they should not be very small. Mushrooms, oyster mushrooms with a cut leg, caps of young white or boletus are suitable;
Place the mushrooms on a baking sheet greased with any fat;
Separately, mix 100-120 g of mayonnaise and 180-200 g of grated cheese of medium hardness (add 1 tsp of adjika, salt to taste);
Preheat the oven to 150ºС and put the dish on baking. After 15 minutes, increase the temperature to 200°C. After 30-40 minutes, the culinary masterpiece is ready.

Grilled mushrooms

Grilled mushrooms are a great idea for campfire cooking

Take a few selected white or medium sized mushrooms;
Boil in salted water in advance, squeeze in a colander until the water drains completely;
String on 1 skewer 2-3 mushrooms close to each other;
Grill until the first golden crust appears;
After that, roll in a mixture of crushed garlic, crushed coriander seeds and allspice (a little sugar will add spice to the taste);
A dense golden crust will tell about the readiness of the dish;
Remove mini-kebabs, pour over lemon juice and serve.

Salting and pickling mushrooms

Cherry leaves are added to the marinade for piquancy.

Salting milk mushrooms in a cold way

For 5 kg of soaked and washed (but not boiled) mushrooms, 250 g of coarse salt will be required;
The raw materials are placed in layers in a container with a wide bottom - a miniature tub or an enameled pan, always with the caps down. Sprinkle each layer with salt;
At the top, you need to press down the mushrooms with a heavy object. The role of oppression will be played by a smaller lid with a stone laid on it or a 3-liter jar of water;
To protect the product from fermentation, the bottom and sides of the container are covered with horseradish leaves;
For flavoring add peppercorns, berries and currant or cherry leaves;
The pan is removed for a couple of months in a cold place - a basement or cellar, where the air temperature does not exceed 15ºС.

Pickled butterfish

Pickled butternuts can be eaten after three weeks

For the marinade, you will need 3-4 sprigs of cloves, 10 allspice peas, 5 medium-sized bay leaves, 15 ml of vinegar essence, 50 g of salt, a couple of tbsp. l. granulated sugar, 1 liter of water;
For the indicated quantities, take 5 kg of selected butter, boiled in advance (see the rules for preparing mushrooms above);
Boil the ingredients for the marinade so that the salt and sugar are completely dissolved;
Lay butternuts on the bottom of pasteurized jars. Do not lay too tightly, otherwise the hot marinade will not penetrate into all places;
After 5 minutes, drain the marinade back, bring to a boil again and repeat pouring and draining a couple more times;
At the final filling, place the filled jars on the bottom of a wide saucepan, sterilize in boiling water for 20–25 minutes;
Pour in 2 tbsp. l. sunflower oil, quickly and carefully roll up;
Cover with a warm blanket until completely cool. Store in a cool cellar. You can eat after 2.5-3 weeks.

How to serve mushroom dishes to the table - photo gallery

Rosettes from chips - an original and tasty decoration for a mushroom dish

Mushroom caviar will be a great filling for baked potatoes

Cheese barrels with mushrooms will be a worthy decoration of the festive table

Storage

In order for mushrooms to retain most of their beneficial properties after processing, it is necessary to competently be able to save them. The following are the most popular ways to store preserved mushrooms.

Drying

When dried, mushrooms give off moisture, and in the dry residue - concentrated useful substances. For example, the amount of protein compounds in dried porcini mushrooms reaches 75%. Storage of dried products does not cause much trouble, if you follow a few rules.

Mushrooms strung on a fishing line are hung to dry in ventilated places.

For drying, mushrooms are cut into slices or plastics. The shape of the cubes is undesirable, since it is more difficult for air to penetrate inside and there is a risk of decay.
Particularly “beautiful” mushrooms are cut in profile while maintaining the shape of the mushroom on the cut.
In order for the air to better blow over the product from all sides, it is recommended to string the mushrooms on a dense thread or thin fishing line, then hang them in well-ventilated places.
Mushrooms should not be exposed to direct sunlight (otherwise blackness will appear, and the mushroom will not have time to dry out).
Method without hanging. Sliced mushrooms are laid out on clean paper in one layer, as freely as possible without crowding.
Small mushrooms and young mushrooms (they are called white mushrooms) are dried whole.
Drying in the oven saves time, but requires monitoring. The temperature is not higher than 40–43ºС. The oven lid must be open. From time to time, the mushrooms should be gently mixed.
Readiness is determined by touch: the mushrooms should not crumble, but their elasticity is already minimal - now they can be put into bags, wooden containers or canvas bags.
Store no more than 2-3 years and only in dry places where moisture will not provoke the formation of mold on your workpieces.

Freezing

Frozen mushrooms keep better than dried ones. However, the freezer now and then has to be unloaded. With repeated thawing, the product loses its quality. As a rule, in home (household) refrigerators, the freezing temperature is low, so try to eat all the harvested mushrooms for food during one season. Pick a fresh crop next year.

Frozen mushrooms should be used in one season

Fresh mushrooms, not boiled in water, are carefully sorted and cleaned of debris. Chopped in large pieces or sent to freeze as a whole;
As needed, take out, slightly defrost, boil. Then use in accordance with the recipe of the dish;
Boiled mushrooms are also frozen. Putting them in strong, without holes polyethylene bags. Hermetically packed, folded compactly according to varieties (species) - separately white, champignons, mushrooms, chanterelles and so on;
It is convenient to freeze mushrooms with briquettes of various sizes. If you need to cook soup or cook a roast, a small bar is removed and sent to cooking. We decided to fry a whole pan - a larger bar will be used;
Make sure that the mushrooms do not absorb foreign odors due to the proximity to other products. Use ultra-dense materials.

Video: how to freeze mushrooms

Storage of canned mushrooms

Fans of mushroom dishes become once and for all. By learning how to cook this unique product correctly, you can diversify the family table and provide households with wholesome natural food. Even before the procurement work begins, calculate how many mushrooms are enough for the family, taking into account the invited guests. Make an adequate supply, and do not store the surplus beyond the recommended time.

Since ancient times, they have firmly entered Russian cuisine. Our ancestors not only prepared dishes based on them, but also stocked up on mushrooms for future use. In other cuisines, mushrooms have also always been given pride of place. French julienne, fragrant European chanterelles with vegetables, expensive truffles - a huge variety of options, among which you can find something of your own.

A little about the benefits and disadvantages of mushrooms

Fresh mushrooms contain a large amount of proteins, sugars, beneficial enzymes and even essential oils. There is more protein in mushrooms than in meat. They also contain fiber, amino acids, lecithin, fatty acids. That is why mushrooms help prevent atherosclerosis.

As for vitamins, there are more of them in mushrooms than in cereals - for example, vitamins PP, D, A. Mushrooms have a lot of sulfur and polysaccharides, so they are useful for preventing cancer. It is believed that a reliable cancer prevention is dried porcini mushrooms. Oils also contain a substance that alleviates the symptoms of gout.

Any mushrooms are rich in extractive substances, they make the most fragrant and rich in flavor broths, sauces, gravies. Their taste allows you to combine mushrooms with many other products - meat, fish, vegetables, seafood.

Despite the presence of proteins, mushrooms are poorly absorbed by the human body and their nutritional value is low. Mushroom caps have less mushroom fiber, so they are better digested than stipes.

Dry mushrooms ground into flour are best absorbed. That is, if you are a big lover of mushrooms and cannot live without them, then you can use them a little more often in the form of pancakes.

In dried mushrooms there is a substance fungin, which gives an additional load on the liver. Nutritionists advise eating mushrooms no more than 2 times a week. Pediatricians recommend giving mushrooms to children no earlier than from the age of 7.

Many types of mushrooms tend to mutate over time, and even a very experienced mushroom picker will not be able to distinguish a false mushroom from a real one. Therefore, collect only those simple mushrooms that you are sure of.

Mushrooms accumulate nitrates and harmful substances of the area in which they grow. Therefore, it is important to collect them in ecologically clean areas and, when buying from the market, ask what locality they are from.

People with chronic gastritis, ulcers, diseases of the liver, duodenum and kidneys should better consult with their doctor about the systematic use of mushrooms. Do not eat overripe, old and softened mushrooms.

Each dish has its own mushroom

For dishes, champignons, chanterelles, porcini mushrooms, aspen mushrooms, honey agarics, oil mushrooms, morels, oyster mushrooms, milk mushrooms are most often used. Mushrooms are suitable both fresh and boiled, fried, salted, pickled, dried.

Broths, sauces are prepared from white mushrooms, they are fried, pickled and salted. Boletus and boletus are never used to make soups and broths. They are best fried, stewed, marinated.

Butter can be dried, boiled, marinated. They should not be fried and stewed, as they secrete a slippery specific juice. Chanterelles are great for frying. They can also be pickled, although they are not very elastic. They are also used for open pies, quiches. But we do not recommend drying or boiling chanterelles. They are bitter, and dried are generally almost tasteless.

Mushrooms and oyster mushrooms can be cooked as you like. Grilled champignon caps lightly sprinkled with olive oil and salt are very tasty.

Black and white milk mushrooms are ideal for salting, they are prepared only in this way. These are noble and very tasty mushrooms used exclusively in Russian cuisine.

For juliennes, porcini mushrooms and mushrooms are a good choice. Mushrooms are also used in julienne, but their taste is quite neutral. Dried mushrooms make very fragrant soups and broths, gravies for meat and vegetables.

mushroom preparation

Mushrooms collected independently should be processed and cooked as quickly as possible. It is most useful to do all this on the day of collection. To get rid of worms in fresh mushrooms, you need to lower them for 2-3 hours in heavily salted water, then rinse. We recommend keeping peeled fresh mushrooms in cold salted and acidified water. A teaspoon of salt and a couple of grams of citric acid are used per liter of water. Then they won't turn black.

In porcini mushrooms, boletus and boletus, you need to cut the skin from the legs and rinse very thoroughly. Mushrooms can not be peeled, it is enough to wash well. Chanterelles and morels after cutting off the lower part of the leg and washing, we recommend boiling in salted water for about 15 minutes, then rinse again and only then use for cooking. Chanterelles are not touched by insects, so this mushroom does not need to be soaked in water for a long time. The oil is always removed from the film, the legs are cleaned and washed thoroughly. In morels, the caps are separated from the legs and soaked in cold water for an hour, changing the water several times.

In old mushrooms, it is recommended to cut off the tubular layer under the cap, as spores form there. It is important to cook peeled mushrooms immediately, as mushroom fibers absorb excess odors very quickly.

Mushrooms are not recommended to be washed before drying, it is enough to clean them of litter, cut off the roots, separate the caps from the legs and cut too large parts in half.

The preparation of dried mushrooms is that they are washed, doused with boiling water and soaked in cold water for 4 hours. Such mushrooms are subsequently boiled in this very water in which they lay.

General rules cooking

You can treat yourself to fresh mushrooms right in the forest, if you wipe them well with a napkin, sprinkle with vegetable oil and salt and fry them on a fire with a wire or a twig.

Mushrooms change their taste and smell very easily, so we do not recommend adding spicy-smelling spices to them. Salted or pickled mushrooms should be rinsed in cold water before being added to a salad to remove excess salt and acid.

You can freeze any mushrooms. In this form, they are stored for a long time and are easy to prepare. Moreover, they do not need to be defrosted, it is enough to put them in the dish being prepared at the right time.

You can cook a hot dish from salted and pickled mushrooms or use them in salads if you boil them in water for 5-7 minutes to remove excess salt and acid. If you use salted mushrooms, then they can be soaked in cold water for about 5 hours.

Sour cream, onions, garlic, dill, parsley, and apples are most often used to season mushroom dishes. In minimal quantities, we recommend adding nutmeg, cloves, allspice. Especially few spices are required for mushrooms, milk mushrooms, chanterelles and whites.

We advise you not to use vinegar when cooking, but to replace it with lemon juice. It is not recommended to mix different types of mushrooms when cooking; it is better to cook each type separately. The exception is heat.

Roasting and stewing mushrooms

All agaric mushrooms must be soaked and boiled before frying, otherwise there is a risk of poisoning. Mushrooms can be simply fried, or you can fry breaded. Only when frying, you can mix several types of mushrooms; for other cooking methods, this is not recommended. The average time for frying mushrooms is 20-30 minutes. Mushrooms should be poured with sauce after they are well browned and finally fried.

It is better to stew mushrooms, previously dried with a paper towel, so that they do not have too much moisture. We advise you to put mushrooms

on preheated frying pan with a little vegetable oil. First, the mushrooms are stewed over low heat in their own juice for about 20 minutes, then you can add vegetables or onions and simmer for about 10 more minutes until they are ready, at the end you can add additional liquid or filling and simmer without a lid for several minutes, stirring.

It is very tasty to stew mushrooms in sour cream, rabbit broth or white wine. Such stewed mushrooms can be used as an independent side dish, or as part of a complex dish.

Boiling mushrooms and broths

When cooking fresh mushrooms, we recommend putting a peeled onion into the water, if it turns blue, then there is a poisonous mushroom in the pan.

Any mushrooms are cooked no more than 20 minutes after boiling. Milk mushrooms and russula are boiled for 5 minutes, boletus - 7 minutes, white and boletus - 10 minutes. Morels are boiled in salted water for 15 minutes. Chanterelles and Valui - 20 minutes. After boiling the mushrooms, rinse with cold boiled water. Large mushrooms cook faster than small ones.

Dried chanterelles will boil better if you add a pinch of baking soda to the water. The peeled legs of the boletus will not darken during cooking if they are cooked without cutting. So that the mushrooms do not lose their taste and aroma during cooking, we advise you to cook them only on medium heat. When cooking mushrooms and mushrooms, try adding bay leaves to boiling water, the aroma will become more pleasant.

It is easy to check the readiness of mushrooms - raw mushrooms float, and ready ones settle to the bottom.

Salting and pickling mushrooms

For pickling, mushrooms can be pre-boiled, or they can be cooked in a natural, processed form. You can cook directly in the marinade.

If you salt or pickle mushrooms yourself, do not use metal lids. It is best to cover the jar with several layers of wax paper, tie it tightly with twine and put it in a cool place. When marinating, try adding a little cloves, star anise and cinnamon to the marinade - this will give a spicy original flavor.

Mushroom Dishes: Easy, Quick and Delicious?

Every housewife almost every day thinks about what to cook for breakfast, lunch or dinner? After all, it’s not easy to satisfy hunger, but also to please your household with fresh and tasty food. And at this moment they remember mushrooms as a simple, affordable, fragrant and very tasty ingredient. Dishes with mushrooms always have an amazing taste and look very appetizing.

Simple mushroom dishes can be a great alternative to a classic dinner. Their preparation will require a minimum of time and effort, which cannot but rejoice especially those women who work until late in the evening. Beautiful presentation and amazing taste will certainly appeal to the whole family.

Mushroom dishes are included in the menu during Lent. Thus, you can completely replace meat products, because mushrooms are very similar in taste. They, as a source of protein, are able to fully satisfy a person’s desire to eat a piece of meat. Fresh mushrooms contain 3% protein, and dried mushrooms 20%, as in a piece of boiled beef.

You can also easily cook festive simple and delicious mushroom dishes, recipes with photos of which you will find in this section of our culinary website. Here you will also find recipes for cooking delicious mushroom dishes that will certainly surprise your guests. Original salads, juliennes, marinated mushrooms, on the grill, in the oven and in a slow cooker...and other variations on the topic of mushroom dishes are presented on the pages of the site.

When preparing dishes with wild mushrooms, special attention should be paid to their processing and authenticity. To do this, there is a simple test for checking the validity - the mushrooms must be boiled along with the onion. Mushrooms are absolutely safe for health, they can be eaten even raw.

The pages of our site contain recipes that differ in original taste. Cook dishes from mushrooms more often to provide the body with the necessary trace elements and nutrients.

06.03.2019

Soup Tom Yum

Ingredients: shrimp, mushroom, broth, cream, ginger, lemon, pepper, salt, sugar, garlic, chili, onion, sauce, butter, lime, tomato

If you want to try an unusual Thai sour and spicy soup, I present to your attention an easy recipe for Tom Yum soup with shrimp and coconut cream.

Ingredients:

04.01.2019

Marinated porcini mushrooms for the winter

Ingredients: white mushroom, water, salt, sugar, vinegar, laurel, pepper, cloves

02.01.2019

Pate from mushrooms for the winter

Ingredients: mushrooms, carrots, onions, oil, salt, sugar, vinegar, pepper

Excellent preparation for the winter - pate from mushrooms. This is a hearty and interesting, tasty and mouth-watering preservation that absolutely everyone likes!

Ingredients:
- 1 kg honey mushrooms;
- 350 gr carrots;
- 350 gr onions;
- 100 ml of vegetable oil;
- 25 grams of salt;
- sugar;
- Apple vinegar;
- black pepper.

10.11.2018

Salted mushrooms in a hot way

Ingredients: mushrooms, salt, dill, horseradish leaf, tarragon, parsley, currant leaf, laurel

Salted mushrooms in a hot way are very easy to cook. You will spend a minimum of time harvesting delicious mushrooms.

Ingredients:

- 1 kg. honey agaric,
- 35 grams of salt,
- 1 dill umbrella,
- 1 sheet of horseradish,
- 2 branches of tarragon,
- 5 grams of dry parsley,
- 2 currant leaves,
- 4 bay leaves.

10.11.2018

The most delicious pickled mushrooms

Ingredients: mushrooms, salt, sugar, vinegar, pepper, laurel

Ingredients:

- 500 grams of mushrooms,
- 1 tbsp salt,
- 2 tsp Sahara,
- 1 tbsp vinegar,
- 6 peas of allspice,
- 2 bay leaves.

10.11.2018

Mushroom caviar from mushrooms with carrots

Ingredients: mushrooms, carrots, onions, garlic, oil, laurel, pepper, salt

Ingredients:

- 350 grams of mushrooms,
- 50 grams of carrots,
- 50 grams of onion,
- 2 cloves of garlic,
- 3 tablespoons vegetable oil,
- 2 bay leaves,
- 3 peas of allspice,
- salt
- black pepper.

27.09.2018

Chanterelles fried with sour cream and onions

Ingredients: chanterelle, onion, sour cream, oil, salt, dill, parsley

Ingredients:

- 350 grams of chanterelles;
- 100 grams of onion;
- 110 grams of sour cream;
- 30 grams of butter;
- salt;
- parsley;
- dill.

26.08.2018

Mushroom soup with frozen mushrooms

Ingredients: bolete leg, potatoes, onions, carrots, butter, twin, laurel, pepper, salt, garlic, herbs, sour cream

Frozen mushrooms can be used to make delicious mushroom soup. How to do this simply and quickly, I have described in detail for you in this recipe.

Ingredients:

05.08.2018

Marinated porcini mushrooms

Ingredients: mushroom, juniper, cloves, tarragon, thyme, garlic, herbs, salt, sugar, vinegar, water

Today I will tell you how to cook delicious pickled porcini mushrooms. The recipe is very simple and fast.

Ingredients:

23.07.2018

Spaghetti with mushrooms in a creamy sauce

Ingredients: onion, mushroom, chicken fillet, butter, spaghetti, cream, salt, spice, herbs

For lunch or dinner, I suggest you cook a very tasty dish - spaghetti with mushrooms in a creamy sauce. This dish can also be prepared on the festive table.

Ingredients:

- 1 onion;
- 200 grams of mushrooms;
- 500 grams of chicken fillet;
- vegetable oil;
- 250 grams of spaghetti;
- 200 grams of cream;
- salt;
- spices and seasonings;
- a bunch of greens.

14.07.2018

Fried chanterelles in sour cream in a pan

Ingredients: chanterelle, vegetable oil, sour cream, boiling water, salt, ground black pepper, herbs

Ingredients:
- chanterelles - 200 gr;
- vegetable oil;
- sour cream - 2 tablespoons;
- boiling water - 2 tablespoons;
- salt to taste;
- ground black pepper to taste;
- greens for serving.

27.06.2018

Fried potatoes with mushrooms and meat

Ingredients: potato, pork, mushroom, onion, oil, salt, spice

The easiest way is to fry potatoes. Even a child can do this. But today we will cook fried potatoes with mushrooms and meat. The dish is very tasty and filling.

Ingredients:

- 650 grams of potatoes,
- 350 grams of pork,
- 250 grams of champignons,
- 1 onion,
- vegetable oil,
- salt,
- 1 tbsp butter,
- spices for potatoes.

17.06.2018

Spaghetti carbonara with cream, bacon and mushrooms

Ingredients: spaghetti, bacon, mushroom, onion, cream, egg, parmesan, oil, salt, pepper, garlic, herbs

There are a lot of recipes for spaghetti carbonara, today we will cook this dish with cream, bacon and mushrooms.

Ingredients:

16.06.2018

Salad "Rustic"

Ingredients: mushroom, onion, potato, cucumber, chicken fillet, salt, pepper, oil, mayonnaise, dill

Rustic salad can be prepared both for every day and for the festive table. The recipe is very simple.

Ingredients:

30.05.2018

Fried eggs with mushrooms and tomatoes

Ingredients: egg, mushroom, oil, tomato, salt, pepper, herbs, onion

Ingredients:

- 3 eggs,
- 3-4 champignons,
- 20 grams of butter,
- 1 tomato,
- salt,
- a mixture of peppers,
- parsley,
- a bunch of green onions.

25.04.2018

Shish kebab from champignons in the oven

Ingredients: mushroom, ham, onion, mayonnaise, mustard, sauce, lemon, grass, salt, pepper

If you want to treat yourself to something delicious, then mushroom skewers are just perfect for this! You can cook it right in the oven, we will be happy to tell you exactly how.