Recipe for honey mushrooms. Special recipes for pickled mushrooms

Hello my wonderful cooks. Tell me, how often do you pamper your household with mushroom dishes? If it's very rare, then it can be easily fixed. I decided to dedicate today's article to mushrooms. In pickled form, these mushrooms have a low calorie content - only 15.7 kcal. Therefore, today I will share what to cook with pickled mushrooms.

In general, let your imagination run wild and don't be afraid to experiment. And then in the comments, unsubscribe what happened and whether you liked it. And if you have a photo, you can attach it. Let's love together 🙂

Salad "Polyanka" with ham

For such a delicious meal, you will need the following products:

• 350 g smoked meat;
• 350 g of cheese;
• 4 things. eggs;
• 3 medium sized potatoes;
• a jar of mushrooms;
• green onion feathers.

We cut the meat, but not very large pieces. Grind boiled potatoes, grate. Boiled eggs and cheese are also grated. Finely chop greens. Just put each ingredient in a separate bowl.

After, put each layer on a flat dish and grease with mayonnaise and smear. The last one is not needed. The first is cheese, the second is ham, the third is potatoes, the fourth is eggs, the fifth is green onions. And the sixth - mushrooms. Just lay out the mushrooms just before serving.

And bring this yummy to the table. This sumptuous dish is a must-try.

Salad with smoked chicken and mushrooms

Stock up on these products:

• mushrooms (jar);
• 4 chicken eggs;
• 3 pcs. chicken thighs;
• 3-4 pickles;
• a bunch of green onions;
• a jar of canned peas;
• crushed black pepper;
• natural yogurt + mayonnaise.

Boil the chicken, cool and separate from the bones. Then cut the meat into small cubes. Boil hard-boiled eggs. Peel off the shell and chop into small cubes. Grind cucumbers - the pieces should be small.

Then we combine peas, meat, cucumbers, eggs and mushrooms. Pepper the mixture. We will fill with yogurt + homemade mayonnaise. I advise you to take in equal proportions. Top the salad with chopped green onions.

Well, the salad is ready. By the way, who follows the figure, I recommend filling only with yogurt. Get a protein lunch. In general, a great solution for those who want to be "thin, sonorous and transparent" 🙂

Salad with potatoes and carrots and beans

To eat this you need to take:

• large onion;
• a jar of pickled mushrooms;
• mayonnaise;
• 2 medium carrots;
• 2 boiled potatoes (medium size);
• a few tbsp. vegetable oils;
• jar of canned red beans.

Three peeled carrots on a grater. It is advisable to use a "Korean" grater - it will come out more beautiful. Onion cut into thin half rings.

Fry the mushrooms with onions and carrots in oil. We cut the potatoes into small cubes. We recline the beans in a colander, rinse and mix with the rest of the ingredients. We fill the salad of potatoes, mushrooms, carrots and beans with homemade mayonnaise.

Salad of pickled mushrooms and cucumbers - lean meal

This dish is made from the following set of products:

• 300 g honey mushrooms;
• 3-4 medium sized potatoes;
• 4 things. pickled cucumbers;
• a small bunch of green onions;
• vegetable oil;
• salt + pepper.

Boil the potatoes in their skins, cool and chop the peeled into small pieces. We chop the onion. Cucumbers cut into small pieces. If mushrooms were marinated in a spicy marinade, I advise you to rinse them.

Mix cucumbers with potatoes, onions and mushrooms. We salt the food, we pepper it. Drizzle with oil and mix well. That's all, the lean dish is ready. By the way, this salad recipe makes 4-6 servings. So that's enough for everyone 🙂

Cooking salad with mushrooms and Korean carrots

This dish, in fact, is another variation of Polyanka. It is incredibly easy to make and looks very pretty. In general, such a dish will decorate any feast.

Take the following ingredients:

• 250 g chicken fillet;
• 200 g Korean carrots (I advise you to take spicy ones);
• a jar of honey mushrooms pickled;
• 70 g of hard cheese;
• 12-14 pcs. cherry tomato;
• large cucumber;
• dill greens;
• mayonnaise;
• 1 tsp Sahara;
• a little vegetable oil;
• 250 ml of water.

Sugar is soluble in water. Mushrooms are thrown back in a colander and sent to a sweet solution for half an hour. Then we recline again - let the excess liquid go away. We rub the cheese on a coarse grater. Boil the chicken, cool and cut into cubes. We chop the greens.

To prepare such a salad, we need a soup deep plate. Lubricate its surface with oil. Then distribute evenly on a plate. Lubricate the mushroom layer with mayonnaise on top. By the way, each subsequent layer will also need to be smeared with mayonnaise. Next, lay out the cheese. The next layer will be dill. And then comes the carrots. The final layer will be meat.

Cover the salad with a flat plate and send it to the refrigerator. At least it should be here for half an hour, and ideally, leave it overnight. Then we take the dish out of the refrigerator and carefully turn it over. As a result, our yummy will be on a flat plate. Before serving, decorate with tomatoes and chopped cucumber slices. The salad will turn out very elegant!

Fried potatoes with pickled mushrooms

You need to take the following ingredients:

• 200 g mushrooms;
• 3 pcs. potatoes;
• 1 PC. onion;
• vegetable oil;
• salt + pepper.

Peel the potatoes, wash and cut into beautiful cubes. In a frying pan with hot oil, send the chopped onion and fry until golden brown. Then add the potatoes to the pan with the onions. Cook with the lid closed over medium heat for about 15 minutes. Don't forget to turn over periodically.

We wash the mushrooms, discard in a colander and cut into small pieces. Then we send to the potatoes with onions. Salt the dish and pepper. And then we continue to fry everything together until cooked - this is another 10 minutes.

The taste of this dish is simply divine. I think that the neighbors will also get it - their saliva will flow like a river. What is this dish eaten with? Yes, in principle, you can serve with whatever you want. For example, with fresh vegetables or sour cream sauce.

Soup with pickled mushrooms and melted cheese

This mushroom soup is lean. It turns out very tasty. By the way, if you don’t have pickled mushrooms, it doesn’t matter. You can also make soup with frozen mushrooms.

Based on a 4-liter pan, you will need the following ingredients:

• 0.5 kilo potatoes;
• 2 pcs. onions and carrots;
• 180 g of processed cheese;
• 250 g honey mushrooms;
• vegetable oil;
• water;
• salt + pepper;
• parsley or dill.

Finely chop the onion, and grate the carrots on a coarse grater. Fry the onion in a pan until golden brown. Then add carrots to the onion and continue to fry for another 5-7 minutes.

Bring water to a boil and add mushrooms to it. Cook for 10 minutes. Cut the peeled potatoes into cubes. And send it to the mushroom broth. Salt the soup, pepper it and cook for 5-10 minutes over low heat. Then add the frying and continue to cook for another 5 minutes.

The final touch is to add the grated melted cheese. Mix everything and remove the dish from the fire. Well, that's all - cheese soup with melted cheese is ready. Immediately before serving, I advise you to sprinkle it with chopped herbs.

I think now you can definitely show your friends and acquaintances what you can cook from pickled mushrooms. I think they will once again be surprised by your culinary skills. And so that they don’t pester you with questions, drop them a link to the article. Let them be enlightened. That's all for today: bye-bye.

All mushroom lovers know how to cook mushrooms deliciously. Each housewife has in stock recipes for fried mushrooms with potatoes or a delicious soup made from these mushrooms. And each of them knows what difficulties they face when collecting, processing and cooking their favorite mushrooms.

Honey mushroom features

Honey mushrooms are interesting in themselves because they are the smallest mushrooms. If the bulk of mushrooms grows on the ground, then mushrooms grow anywhere. Mushroom pickers will say that you often have to climb a tree, where you can see a large "family" of mushrooms. How can you miss them. Penki is the most favorite place for honey agarics. You just need to see that stump.

Honey agaric mushroom is "difficult" to assemble and process. But all difficulties are redeemed by the result. If you do not collect mushrooms, but buy, half of the difficulties will be eliminated. All that's left is processing and preparation. In the latter, honey mushrooms “agree on everything”: salting, pickling, frying - parka - cooking, stewing - anything. They are easy to make and there are many recipes. Any kitchen equipment is suitable for this purpose.

The simplest thing is to fry mushrooms in a pan with potatoes. But different equipment still gives a different taste. With the advent of such equipment as a slow cooker and air grill, new recipes have appeared.

Honey agaric is also interesting in that its structure, with a small size, is denser and coarser than other representatives of the mushroom kingdom. This does not interfere with its preparation - there are no difficulties. But it remains a dense mushroom, no matter how you cook it. You can fry it for several hours - the honey agaric will not crumble and will not fall apart.

In the processing of mushrooms, the most important point is washing the mushrooms. They should be washed very thoroughly to get rid of the mucus that covers them. To do this, it is necessary to wash mushrooms in several waters. First you need to place them in a basin, fill with water and let stand for about an hour so that all the dirt and debris emerge. Then change the water and hold the mushrooms in the basin. Then pour them into a colander and rinse with running water until all the mucus disappears. After that, completely drain the water and dry the mushrooms on a kitchen towel. Then mushrooms can be put to work.

It remains to be seen what can be done with mushrooms using various kitchen equipment. Below is a selection of recipes for light, but also very tasty dishes with mushrooms.

Honey mushrooms fried in a pan

Recipe:

• butter 82% - 100 g;
• sour cream 25% - 200 g;
• dill - 50 g;
• sea ​​salt;
• freshly ground white pepper;
• honey mushrooms - 700 g.

Technology:

1. Honey mushrooms must be washed in several waters so that all the mucus comes off. It is not necessary to cut the mushrooms, unless they are quite large.
2. Boil water in a large saucepan. Salt a little. When the water boils, place the prepared mushrooms in it.
3. Boil for 15 minutes. Then drain the water. Leave the mushrooms in a colander until the water is completely drained.
4. While the water drains, it is necessary to put the pan on the fire. Pour in the amount of oil indicated in the recipe. When the oil is hot, add the mushrooms to the pan. Fry, stirring occasionally, 20 minutes. Salt and pepper at the end of frying.
5. Put sour cream into the pan. Mix. Cook 12 minutes.
6. Remove the finished dish from the heat, arrange on portioned plates and serve, sprinkled with chopped dill.

Honey mushrooms fried with potatoes and onions

Recipe:

• mushrooms - 400 g;
• potatoes - 600 g;
• onion turnip - 150 g;
• green onion - 50 g;
• vegetable oil;
• salt;
• pepper.

Technology:

1. Onion process, wash. Cut into medium cubes.
2. Rinse the mushrooms several times to wash off all the mucus.
3. Wash potatoes. Clean and wash again. Cut into slices.
4. In a frying pan with hot vegetable oil, add chopped onion. Fry for three minutes. Salt. Spice up.
5. Pour the washed mushrooms into the pan. Cook for a quarter of an hour without covering with a lid.
6. Add chopped potatoes to the mushrooms. Mix. Cook for another quarter of an hour.
7. Move the pan to the edge of the stove. Cover with a lid and simmer for ten minutes.
8. Serve sprinkled with finely chopped green onions.

Honey mushrooms stewed in sour cream in a slow cooker

Recipe:

• mushrooms - 500 g;
• sour cream - 200 g;
• mayonnaise - 50 g;
• onion turnip - 100 g;
• dill - 50 g;
• vegetable oil;
• salt;
• pepper.

Technology:

1. Carefully sort out mushrooms. Rinse them until the mucus is completely removed in several waters.
2. Onion process, clean. Chop into small crumbs.
3. Turn on the multicooker in the "Extinguishing" mode. Pour a little vegetable oil into the multicooker bowl. Wait until the oil warms up.
4. Pour chopped onion and processed, dried mushrooms into the bowl. Cook without closing the lid for 20 minutes.
5. Mix sour cream and mayonnaise thoroughly. Pour the mushrooms with the resulting sauce, mix. Close the lid and cook for five minutes.
6. Arrange the finished dish on portioned plates and sprinkle with chopped dill.

Cheese soup with mushrooms

Recipe:

• mushrooms - 300 g;
• chicken broth - 1 l;
• potatoes - 500 g;
• processed cheese - 150 g;
• onion - 100 g;
• carrots - 50 g;
• vegetable oil;
• salt;
• pepper;
• greenery.

Technology:

1. Rinse mushrooms thoroughly until all mucus is removed. Dry on a kitchen towel.
2. Process, peel and cut the onion into small cubes.
3. Process the carrots, peel and grate with a coarse grater.
4. Process potatoes and cut into cubes.
5. In a frying pan with hot vegetable oil, sauté onions and carrots.
6. Saute the mushrooms in a large saucepan until the liquid has completely evaporated.
7. Pour the browned vegetables to the mushrooms, mix. Fry 3 minutes.
8. Pour chicken broth into a saucepan. You can, if desired, use any other one that you like more.
9. When the contents of the stewpan boil, add melted shredded cheese. Stir thoroughly so that the cheese is completely melted and stick together in lumps.
10. Add chopped potatoes to the saucepan. Wait until it boils, reduce the heat to almost minimum. The soup should simmer gently. Cook until potatoes are ready.

Caviar from mushrooms

Recipe:

• mushrooms - 2 kg;
• garlic - 10 cloves;
• vegetable oil - 100 ml;
• lemon juice - 50 ml;
• vinegar - 80 ml;
• dill - 50 g;
• parsley - 50 g;
• salt;
• pepper.

Technology:

1. Rinse mushrooms thoroughly, process, rinse again. Boil in salted water for half an hour over medium heat.
2. Dump the boiled mushrooms in a colander and let the water drain completely.
3. Heat the vegetable oil in a large, comfortable saucepan. Pour mushrooms into it. Cook over moderate heat for a quarter of an hour. Mushrooms must be constantly stirred so that they do not burn.
4. Process, clean, wash onions and carrots well. Randomly chop the vegetables and add them to the pot with mushrooms. Cook for another quarter of an hour over moderate heat.
5. Remove the pan from the stove, cool the mushroom mass. Scroll it in a meat grinder with a medium grate twice.
6. Add processed, well-washed, chopped greens.
7. Thoroughly mix the resulting mass. Salt, pepper. Pour in lemon juice. Mix thoroughly again until smooth.
8. Pour vegetable oil into a frying pan, heat it up and fry the mushroom mass for 10 minutes.
9. Remove the skillet from the stove. Let it cool down a bit. Pack the contents into jars. Close with plastic lids. Cool and put in the refrigerator.

As you can see, cooking mushrooms is easy. There are more than enough recipes. Bon appetit!

With the advent of autumn, the forest presents us with a rich harvest of mushrooms. You can get great pleasure from going to the forest for mushrooms and at the same time pick up a whole basket, and if you're lucky, then several. After all, this mushroom does not grow one by one, but immediately by whole families. Literally from one tree or stump it is possible to collect several kilograms. As a rule, the whole family takes part in further processing, because it is simply impossible for someone to sort out and cook mushrooms because of their number.

Rules of use

The benefits of mushrooms for our body have been valued by almost all cultures for many centuries. These mushrooms fill with vital energy and serve as a good helper for the body to resist viral diseases. Honey mushrooms are a source of iron, zinc, complete proteins, vitamin C and phosphorus. Those who are on a diet or are vegetarians include mushrooms in their diet because of their low calorie content.

These mushrooms will not bring harm to the body. It is important not to abuse them and choose only high-quality food. The only thing not to do:

• Use in diseases of the gastrointestinal tract.
• Give food to children under 7 years of age.

How to peel and boil mushrooms

Honey mushrooms are a product that is considered perishable, so after the forest, the first thing to do is sort them out. How to cook honey mushrooms fresh for processing:

• Send all insect-damaged, rotten and rotten mushrooms to the trash.
• Clear forest debris: remove earth, leaves and twigs.
• If mushrooms are required for drying, then you need to remove the film under the cap and cut off the lower segment of the leg. For fresh cooking, soak the mushrooms for an additional hour and then peel the film.

The cleaning process will not take much time and effort, although the mushrooms themselves are small and very fragile. Upon completion of the cleaning process, heat treatment of mushrooms should begin. For this you will need:

Salad recipes with boiled and fried oyster mushrooms

There is nothing easier than picking up a basket of mushrooms and preparing them for dinner as an appetizer or fried with potatoes. Children ask for a pie - not a problem either. And caviar for the winter for pancakes must be prepared. There are many recipes with mushrooms.

To cook honey mushrooms with onions for a snack, you do not need to have exorbitant culinary skills, because the recipe is very simple:

• Boil mushrooms.
• Cut the onion into rings and fry in a frying pan with the addition of butter.
• Pour mushrooms to the onion, salt and fry for 15-20 minutes.
• Sprinkle with basil or dill.

Nowadays, every housewife has a multicooker in the kitchen. With its help, you can deliciously cook mushrooms with sour cream. Ingredients:

Cooking instructions:

Arrange the finished dish on beautiful plates and sprinkle with herbs on top.

Creamy mushroom soup is a traditional French dish that is very common in cafes and restaurants. But it is not so difficult to cook it using mushrooms at home and treat yourself to this exquisite taste.

Products needed:

Instructions for making mushroom soup:

How long to fry mushrooms in a pan after cooking

Serve the finished soup with toasted white bread or sprinkle with crushed breadcrumbs.

There is a wonderful idea on how to cook mushrooms deliciously. Combine mushrooms with cheese and dumplings, and then bake them in the oven. For cooking you will need:

Such a dish is not only prepared, but also eaten very quickly.

The most popular and favorite dish, of course, is fried potatoes with mushrooms. In order to cook fresh mushrooms, the hostess will need:

1. Freshly picked mushrooms (if it's winter outside, you can use blanks) weighing 500 g
2. Medium potato tubers - 8-9 pieces.
3. Onions - 2 pieces.
4. Sour cream 20% fat - 100-120 m.
5. Butter and vegetable oil for frying.
6. Greenery.
7. Salt and pepper.

You should prepare like this:

Sauce recipes with mushrooms and sour cream

Arrange on plates and decorate with herbs. Add a variety of pickles to taste.

If guests suddenly appeared and you need to quickly set the table, then you can prepare a salad with mushrooms and beans. At first thought, it seems that such a combination of products is simply unacceptable, but in fact it turns out a hearty and tasty dish. Prepare the following ingredients:

Preparation description:

• Cut the carrots and onions and fry over medium heat until tender.
• Chop the ham into strips.
• Grate cheese on a small grater.
• Put carrots with onions, ham, cheese into a deep salad bowl, pour a jar of beans (without liquid) into the same place and add mushrooms.
• Mix everything well with mayonnaise or sour cream, salt and garnish with herbs.

Arrange on plates and serve to guests.

Often housewives decide to cook risotto with mushrooms, but fresh mushrooms are not at hand. In this case, frozen ones will come to the rescue. The recipe is very simple.

Autumn generously shares with us not only a rich variety of ripe vegetables and fruits, but also mushrooms beloved by most of us. And with the advent of September, our minds, baskets and tables are rightfully occupied by the most popular and plentiful autumn mushrooms - mushrooms. It is autumn mushrooms that are called real mushrooms, and they got their name for a reason. Unlike summer and winter mushrooms, belonging to the fourth category, real honey agaric belongs to the first or second category of mushrooms, because in terms of nutritional qualities and calorie content, autumn mushrooms are not inferior to either boletus or boletus. And according to many mushroom lovers, their taste even surpasses them. Let's be honest, we are all big hunters to eat fried or salted mushrooms. Well, the editors of "Culinary Eden", according to the established tradition, invite you today to figure it out together and remember how to cook mushrooms.

Honey mushrooms have been known since ancient times. Both two and three centuries ago, our ancestors were happy to collect and cook a wide variety of dishes from these autumn mushrooms. We are not far behind them either. Indeed, what an incomparable pleasure it is to walk through the autumn forest on a nice sunny day, and even after the shortest walk to return home with a full basket of young, strong mushrooms, and with due diligence and diligence, and not with one basket. The yield of mushrooms is such that it allows, with a little luck, to collect a dozen kilograms of delicious fresh mushrooms. Yes, and cooking mushrooms may well pass for pleasant entertainment, in which the whole family will be involved. Indeed, unlike many other mushrooms, honey mushrooms do not require excessively scrupulous cleaning, washing and removal of worms. Yes, and honey mushrooms are not wormy, which only adds to their attractiveness.

And how many dishes can be prepared from autumn mushrooms! Mushrooms are excellently good and boiled, and fried, and stewed, and salted. You can make a salad and an appetizer from mushrooms, you can put them on mushroom caviar or julienne, decorate mushrooms with the simplest mushroom soup, and the most complex mushroom hodgepodge. Honey mushrooms are salted and pickled, dried and frozen to feast on wild mushrooms in the long winter. Yes, and simply fried with potatoes and whitened with sour cream mushrooms will not leave indifferent neither children nor adults.

Today, the Culinary Eden website has collected and diligently recorded for you a selection of the most important tips and secrets, as well as the most interesting recipes that will surely help even inexperienced housewives to easily figure out how to cook mushrooms.

1. The best way to get mushrooms into your kitchen has been and remains a hike in the forest. Where is it nice to take a walk with the whole family, breathe in the fresh forest air, and return home with abundant booty. Honey mushrooms are very widespread in most forests of our country. They grow on fallen and live trees of various species, especially often found in clearings, and along clearings. It is not difficult to recognize them. In young mushrooms, the hat is spherical, while in adults, it is flat with a tubercle in the middle. The color of the cap is dirty brown or grayish-yellow; in young mushrooms, the cap is covered with thin scales that disappear with age. The plates adhering to the stem are light in young mushrooms, with age they become brownish-yellow. The leg of the honey agaric is long, thin, slightly thickened downwards, with a white ring in the upper part. In adult mushrooms, the leg becomes excessively fibrous and coarse and is not suitable for food.

2. If you do not have the opportunity to go for mushrooms on your own, then your path lies in the market or in the store. It is best to buy mushrooms from familiar mushroom pickers on the market. In this case, you can be sure that you will be sold really fresh mushrooms collected in clean forests located far from major cities and highways. Before buying, make sure that all mushrooms are fresh, elastic, without bruising and signs of decay. Be sure to smell the mushrooms. Good fresh mushrooms have an extremely pleasant, pronounced mushroom aroma without extraneous odors. If the mushrooms offered to you look noticeably lethargic, if mold has formed on them or part of the mushrooms has rotted, if unpleasant notes of souring have been added to your own mushroom smell, refuse to buy without regrets. A delicious dish of spoiled mushrooms will not work, and indigestion will not decorate your family evening in any way.

3. When you bring mushrooms home, try to clean and process them right away. Like any other mushrooms, mushrooms are not subject to long-term storage. In the most extreme case, the preparation of mushrooms can be postponed for one day. To keep mushrooms fresh for a day, carefully sort them out, getting rid of excess forest debris, put them in a clean paper bag and put them in the bottom compartment of the refrigerator. But even after such preparation, mushrooms should not be stored for longer than 36 hours.

4. Perhaps not a single most exquisite overseas snack can be compared with simple, but so tasty and fragrant fried mushrooms with sour cream. And this dish is so easy to make! Peel and wash 500 g of mushrooms, put them in a saucepan and fill with water so that it completely covers the mushrooms. Bring to a boil and cook over medium heat for five minutes. Drain the mushrooms in a colander and let the water drain. Meanwhile, melt 2 tbsp. tablespoons of melted butter, add one finely chopped onion and fry until golden brown. Then add your mushrooms and sauté over high heat until golden brown for 10 to 15 minutes, stirring frequently. Once the mushrooms are browned enough, add 3 tbsp. spoons of sour cream, salt and black pepper to taste, mix thoroughly, reduce the heat to the weakest and cook for another five minutes. Serve the prepared mushrooms immediately to the table, sprinkling them with chopped dill.

5. No less tasty is the old cold appetizer of boiled mushrooms with horseradish. Peel and rinse 500 g of fresh mushrooms. Put the mushrooms in a saucepan, add one parsley root, cut into large pieces, one carrot, cut into circles, and one whole onion. Pour the mushrooms with vegetables with salted water, bring to a boil and remove the foam. Then add 2 tbsp. tablespoons of lemon juice, one bay leaf and six black peppercorns. Cook over medium heat for 15 minutes, drain the mushrooms in a colander, drain the water, select and discard the vegetables, and cool the mushrooms. Transfer the boiled mushrooms to a deep salad bowl, add to them half of the horseradish root, grated on a fine grater and mixed with a teaspoon of lemon juice, season with sunflower oil and mix.

6. It is very easy to cook a delicious mushroom soup with buckwheat. Peel and wash 600 g of fresh mushrooms, put them in a saucepan and pour two liters of water. Bring to a boil, remove foam and simmer for 10 minutes. In a frying pan, heat one tablespoon of vegetable oil, add one finely chopped onion, one carrot, cut into small cubes, and half of the parsley root, cut into small cubes. Fry the vegetables until golden brown and transfer to a pan with mushrooms. Cook for another 5 minutes, then add 3 tbsp. tablespoons of washed buckwheat, salt and black pepper to taste. Boil everything together for 20 minutes. Serve the soup with sour cream and fresh dill.

7. Unusually fragrant and satisfying fish hodgepodge with mushrooms has always been one of the most popular dishes of Russian cuisine. Rinse and squeeze one kilogram of sauerkraut. In a deep skillet, melt 3 tbsp. spoons of ghee, put the cabbage and simmer over medium heat for 15 - 20 minutes, stirring often. Cut into large pieces 500 gr. salmon fillet and place in a bowl. Add 50 g. capers, two pickled cucumbers, peeled and seeded, and diced, 2 tbsp. tablespoons of tomato paste, one finely chopped onion and browned in oil, one glass of fish broth, one bay leaf, salt and black pepper to taste. Bring everything to a boil and simmer over low heat for 20 minutes. 200 gr. boil fresh mushrooms in salted water until tender and drain in a colander. Grease a baking dish with oil, put half of the stewed cabbage in it, put fish with pickles and mushrooms on top. Pour all the broth left over from cooking the fish and cover with the remaining stewed cabbage. Sprinkle the hodgepodge with crushed breadcrumbs on top, sprinkle with melted butter and bake in an oven preheated to 190⁰ for 15 minutes. Before serving, garnish the hodgepodge with olives, lemon slices and fresh herbs.

8. Delicious and savory is a hot dish of mushrooms baked in a pot with eggplant. Cut four large eggplants into circles, salt and leave for 30 minutes until the juice is released. Then rinse, dry and roll in flour. In a skillet, heat 2 tbsp. tablespoons of vegetable oil and fry the eggplant until golden brown. Separately, fry two large, finely chopped onions until golden brown. Peel and rinse 500 g of fresh mushrooms, boil them in salted water for 5 minutes and drain in a colander. Lubricate ceramic pots from the inside with butter, put one bay leaf and three peas of black pepper on the bottom of each. Place eggplant, fried onion and honey mushrooms in alternating layers, filling the pots no more than two-thirds. In a small saucepan, heat one tablespoon of butter, add one tablespoon of flour, mix thoroughly for a couple of minutes, and then pour one glass of boiling milk, stirring constantly, salt and pepper the sauce and heat it for a couple of minutes over low heat. Pour the eggplant with mushrooms with the prepared sauce. Cover the pots with lids and place in an oven preheated to 200⁰ for 30 minutes.

9. An excellent side dish for meat and poultry is obtained from mushrooms with green beans. Sort, clean from the strings and rinse with 250 gr. fresh string beans. Dip the beans in boiling salted water and boil for 10 minutes. Drain in a colander and drain. Peel, rinse and boil for five minutes in salted water 100 gr. fresh small mushrooms. Throw in a colander, let the water drain. In a skillet, heat 2 tbsp. spoons of olive oil, add mushrooms, beans and 1 tbsp. a spoonful of breadcrumbs. Fry, stirring, for 10 minutes, a couple of minutes before the readiness, add salt and black pepper to taste. Remove from heat, add 1 tbsp. a spoonful of good wine vinegar and 2 tbsp. tablespoons finely chopped parsley. Stir and serve immediately.

10. Tasty and fragrant pie with mushrooms will appeal to both adults and children. Chop three cups of flour with a knife with 200 g of butter, and then grind with your hands until large crumbs form. Whisk two eggs with 2 tbsp. spoons of sour cream and a pinch of salt. Combine eggs and flour crumbs and knead the dough. Divide the finished dough into two parts, wrap with cling film and put in the refrigerator for 40 minutes. Meanwhile, prepare the filling. Peel and rinse two kilograms of fresh mushrooms. Heat two tablespoons of butter in a frying pan, add one finely chopped onion, fry until golden brown, then add mushrooms, salt and pepper to taste. Fry everything together until the mushrooms are browned and even slightly dry. Roll out the finished dough into two layers, put one layer on a greased baking sheet, spread the mushroom filling on top, cover with a second layer of dough and pinch the edges. Brush the pie with egg yolk and make a few long slits on top. Bake in an oven preheated to 180⁰ for 30 to 40 minutes. Remove the finished cake from the oven and pour a few tablespoons of lightly salted sour cream into the filling through the upper cuts. Cover the cake with a clean towel and let stand warm for 30 to 60 minutes.

And the site "Culinary Eden" on its pages is always happy to offer you even more new and proven recipes that will definitely tell you how to cook mushrooms.

Dear cooks and guests! I offer you a recipe for dumplings with potatoes and pickled mushrooms. I hope you enjoy this combination of ingredients. The dough does not contain eggs and dumplings can be considered lean food. For young housewives, I will show you how to make an openwork and strong edge for dumplings. Prehistory. I started getting interested in cooking when I was in elementary school. Once I went to the neighbors and saw how Aunt Tasya was making dumplings, ran home and started cooking ... I got something between a sole and rubber. Two years later, visiting a friend (Ukrainian) I was offered dumplings. I politely agreed, remembering that it was not tasty. When I took my first bite, I was delighted! And Aunt Lida, seeing my facial expression, said: “Bachish, yaki have mene varenyychki ?!” Indeed, the dumpling dough was amazingly tender and tasty. Of course I asked to learn how to make such yummy. And Aunt Lida patiently showed me everything and told me. I have not spoiled more varenikoa. Since then, feel free to ask for the recipe and learn! Today I will share my experience.