Frozen mushrooms are an ideal basis for preparing gourmet dishes. What to cook from mushrooms for the winter and for dinner - recipes with fresh mushrooms step by step with photos and videos

September is the time for collecting autumn mushrooms. These are wonderful mushrooms! They grow in groups, so if you “attacked” the clearing again, then you definitely won’t leave the forest with an empty basket. And they cook quickly - these mushrooms do not need to be soaked, boiled for a long time or processed in some special way.

the site presents to your attention 7 simple recipes with forest autumn mushrooms.

Soup with mushrooms

Ingredients (for 4 servings):

• Honey mushrooms (fresh) - 500 g,
• Sour cream - 100 g,
• Butter - 30 g,
• Cheese (hard) - 100 g,
• Salt, pepper - to taste.

Cooking:

Boil mushrooms in salted water for 20 minutes. Drain in a colander and let the liquid drain. You can put it under oppression in order to get rid of excess moisture. Meanwhile, cut the onion into thin half rings and fry it in butter until golden brown. Finely chop the mushrooms, add to the onion and fry for 5 minutes over high heat, stirring constantly.

Put sour cream in mushrooms, season with salt and pepper, mix, cover and simmer over low heat for another 5 minutes. Grind cheese on a fine grater. Put mushrooms in juliennes (or cocottes), sprinkle with cheese on top and bake in an oven preheated to 180 degrees until golden brown.

If you do not have julienne, then before sprinkling the mushrooms with cheese, simply transfer them from the pan to a beautiful heat-resistant form, and then serve them on the table.

Recipe option: during frying, along with sour cream, you can add a teaspoon of dried marjoram, after rubbing it in your hands to a powder state. In addition, if you want to get not an appetizer, but an independent dish, then supplement the mushrooms with boiled chicken, disassembled into fibers (you will need 300-400 grams of poultry meat). Put the chicken fillet after adding sour cream and spices to the mushrooms. Do not increase the cooking time. It is better not to shift such julienne into cocotte makers, but to bake and serve in the form.

Scrambled eggs with mushrooms

7 simple recipes with mushrooms

Fried mushrooms with mushrooms - a hearty and tasty breakfast, and if you cook mushrooms in advance, then you will need very little time to cook.

Ingredients (for 2 servings):

• Honey mushrooms (boiled) - 100 g,
• Eggs (large) - 4 pcs.,
• Butter - 1 teaspoon,
• Green onion - 4 feathers,
• Dill - 2-3 branches,
• Salt, pepper - to taste.

Cooking:

Heat the butter in a frying pan, put the mushrooms there, fry until semi-crispy. Set the pan aside and let cool slightly. During this time, chop the dill and green onion. Return the mushrooms to the fire, carefully break the eggs into them so that they get fried eggs, salt and pepper to taste. After 1 minute, sprinkle the scrambled eggs with herbs and bring to readiness.

Recipe option: You can add grated cheese if you like. In this case, first put the cheese, mix, and only then - eggs and herbs.

Puree with mushrooms

Puree with mushrooms can be served as an independent dish or as a side dish for chicken or turkey. It is better not to use it with meat, as this combination is difficult to digest.

7 simple recipes with mushrooms

Ingredients (for 4 servings):

• Potatoes (medium) - 8-10 pcs.,
• Onion (large) - 2 pcs.,
• Honey mushrooms (boiled) - 300-400 g,
• Milk - 200 ml,
• Butter - 50 g,
• Salt, pepper - to taste.

Cooking:

Peel potatoes, cut in half and boil in salted water until tender. Cut the onion into medium-sized cubes, fry in 1 teaspoon of butter until golden brown, add chopped mushrooms, fry until semi-crispy. Crush potatoes, season with boiled milk and butter, put mushrooms and onions in mashed potatoes, season with salt and pepper.

If you like the combination of mushrooms and dill, then add a bunch of chopped greens to the finished puree.

Recipe options: if you are fasting or just want to make the dish less high-calorie, milk can be replaced with potato broth, and butter with vegetable oil. In this case, when cooking, salt the potatoes less than usual. This puree can be used as a filling for pies, dumplings and pancakes. If you cook it a little steeper, then potato zrazy will turn out of it - form cutlets, roll them in flour and fry in butter.

Salad "Rustic Chic"

This salad is quick and easy to make. His main secret is in an unusual presentation.

Ingredients (for 6 servings):

• Honey mushrooms (boiled) - 400 g,
• Potatoes (boiled) - 6 pcs.,
• Onion (large) - 1 pc.,
• Pickled cucumbers (large) - 2 pcs.,
• Cheese (hard) - 200 g,
• Mayonnaise - to taste
• Tartlets - 12 pcs.,
• Red caviar - 6 teaspoons,
• Parsley - 4-5 branches.

Cooking:

Honey mushrooms finely chopped and fried with onion, cut into very small cubes. Grind boiled potatoes and cucumbers on a coarse grater, cheese on a fine grater.

Put in layers of dough tartlets: pickles, potatoes, cheese, mushrooms with onions, cheese and potatoes again. Lubricate the layers with mayonnaise. Top each tartlet with half a teaspoon of caviar and parsley leaves. You can do without caviar by decorating the tartlets with boiled egg circles or large beautiful pickled mushrooms.

Caviar from mushrooms

Mushroom caviar is great for a "sandwich" breakfast, and for serving on a festive table. In addition, it can be wrapped in pancakes or lettuce leaves, added to stewed chicken and scrambled eggs, and also made on its basis in pita bread rolls.

Ingredients:

• Honey mushrooms (boiled) - 1 kg,
• Onion (medium) - 3-4 pcs.,
• Carrots (large) - 2 pcs.,
• Vegetable oil - for frying
• Butter (softened) - 100 g,
• Suneli hops - 2 teaspoons,
• Marjoram (dry) - 1 teaspoon,
• Wheat bran, small - 2 tablespoons,
• Salt, pepper - to taste.

Cooking:

Cut the onion into half rings, chop the carrots on a coarse grater. Fry vegetables in vegetable oil. Fry boiled mushrooms in another pan. Allow the products to cool slightly and pass everything through a meat grinder or chop in a blender. Add butter, spices, bran, salt and pepper to the resulting mass. Mix well. Pour into a container or glass jar. Caviar is stored in the refrigerator for 4-5 days. If you are going to use it as an auxiliary ingredient, then you can freeze it.

If you haven't tried cooking roast with mushrooms yet, be sure to catch up! Fragrant and satisfying, it will not leave anyone indifferent, so if there are honey mushrooms left somewhere, go for it :)

Never forget that cooking is a place for creativity. Try, for example, to cook this light and fragrant chicken soup with mushrooms, and you will definitely like this new shade of taste :)

What could be better than rosy homemade pies? For some reason, they are rarely cooked with mushrooms, and in vain :) How to cook pies with mushrooms on dough without yeast - every housewife should know!

If you have mushrooms in the refrigerator, you don’t have to worry about dinner - cook mushrooms in a slow cooker. It will turn out much tastier than if you cook it in the usual way.

Many of us go to the forest in the fall for mushrooms, and then they are frozen. From frozen honey mushrooms, the soup turns out tasty and beautiful, because. These mushrooms retain their shape when cooked and do not boil.

Pie with honey mushrooms is an amazing dish! Such a pie will please you not only with its taste, but also with ease of preparation. Cooking a pie with mushrooms is easy - see for yourself!

Salad "Firebird" with mushrooms

Salad "Firebird" is not only a delicious dish, but also a wonderful decoration for the festive table! It looks original, is prepared quite easily, and is eaten very quickly.

Mushrooms are a very valuable product that certainly deserves your attention. They are not only tasty in different dishes, but also contain many useful substances, and also have healing properties.

One of the most delicious dishes that can only be prepared from mushrooms is mushrooms baked with potatoes in the oven. Such a dish will surely be appreciated by your household and guests!

Honey mushrooms are nutritious mushrooms. Just 100 grams of honey mushrooms is enough to satisfy the body's need for elements such as zinc and copper. Therefore, mushroom soup puree is not only tasty, but also healthy.

Honey mushrooms are one of the most delicious forest mushrooms, and therefore the mushroom soup from mushrooms turns out to be surprisingly tasty. The recipe is very simple: I tell you how to cook the most delicious!

Soups not only help digestion, but also have a very beneficial effect on the figure - after all, this is a very low-calorie food. Therefore, I am sharing with you a recipe for a light soup with mushrooms. Read the recipe!

Salad "Polyanka" with mushrooms

Well, hostesses, it's time to diversify your holiday table. And then all Olivier and vinaigrette ... Well, let's try to cook a delicious, beautiful and healthy salad "Polyanka" with mushrooms?

Oh, well, who can resist fried potatoes with onions and mushrooms? I personally can't. If you are also not indifferent to mushrooms - read the recipe!

Down with potatoes and rice, push pasta and buckwheat into a corner. We'll cook mushrooms! And if you are not ready to completely replace the side dish with them, then mushrooms in sour cream will be a great addition.

The mushroom season has not yet begun, but many mushroom pickers have freezers full of mushrooms. What to do with them? Of course, cook delicious mushroom soup! Read the recipe for frozen mushroom soup with a photo.

To the delight of mushroom pickers - a simple recipe for fried mushrooms. Delicious, simple, fast - just what you need. Perhaps the easiest way to cook mushrooms.

Salad "Forest edge" with mushrooms

A holiday is on the nose, but there are no new ideas for a feast? Then I suggest you learn how to cook Forest Edge salad with mushrooms. Delicate taste and original presentation - my guests appreciated;)

Honey mushrooms are one of the most delicious mushrooms, and since the mushroom season has already begun, you should definitely stock up on a great recipe for pickled mushrooms. Marinating mushrooms is very simple - I tell you how!

Salad with chicken and mushrooms is a very interesting and rich salad with different tastes. A hearty dish is prepared quickly and easily from pickled mushrooms, pickles, vegetables and fried chicken.

Pancakes with honey mushrooms - delicious pancakes with such a fragrant filling that not only your home, but also your neighbors' home will gather for its smell. I tell you how to cook pancakes with mushrooms! ;)

Rice with mushrooms is a combination that is very unusual at first glance, but if you have fresh mushrooms, be sure to try cooking, you will not be disappointed. I tell you how to cook rice with mushrooms!

Potatoes and mushrooms are the perfect flavor combination. And if you add to this the aroma that this dish acquires in the oven - it turns out just delicious. I recommend cooking!

This delicious salad with mushrooms and ham will become a frequent guest on your table. It will decorate both a festive dinner and a light dinner on a hot summer day. Pairs well with red wine.

This salad with fried mushrooms will be loved by many housewives. Not only because it will require the usual available products, but also because it is easy to prepare and turns out amazingly tasty.

Honey mushrooms with sour cream is a wonderful dish, traditional for Russian cuisine. If you are lucky enough to pick fresh mushrooms - be sure to cook them in sour cream according to this recipe, you will like it!

Honey mushrooms in a pot are surprisingly fragrant, tender, juicy. And cooking them is so simple that even a schoolboy can handle it. If you are lucky and you have mushrooms - feel free to cook!

Cheese soup with mushrooms is a surprisingly tender, almost creamy soup made from fairly simple ingredients. The recipe was invented by me personally and tested dozens of times - it always turns out perfectly.

Frozen mushrooms in sour cream is a very interesting quick dish. If mushrooms disappear idle in your freezer, be sure to cook this dish, you will surely like it.

Salad "Penek" with mushrooms

Today I have something special for you - a salad recipe "Stump! with mushrooms with a photo! I promise that such a salad will amaze even the most sophisticated gourmets. A great salad for the holiday table!

Mushroom season is coming soon, do you still have pickled mushrooms? :) I offer you an interesting and simple recipe for an appetizer of mushrooms. Hearty, unusual, with a rich taste - what you need for sandwiches :)

Cooking a fragrant soup from dried mushrooms is within the power of everyone - not only an experienced chef, but a beginner. The soup turns out to be very solid, satisfying, rich - what you need for an everyday lunch.

Don't know how to diversify pizza toppings? Try adding mushrooms! Pizza with mushrooms turns out to be incredibly fragrant, as well as quite satisfying and, no doubt, original. Mushroom lovers will love it! ;)

Soup with pickled mushrooms is a very fragrant and tasty soup that no mushroom lover can resist. If there is a jar of pickled mushrooms in the refrigerator - feel free to cook!

Mushroom dishes can be very refined and refined. Honey mushroom cream soup, the recipe of which is presented below, is one of such exquisite mushroom delicacies. Treat yourself and loved ones!

Each of us ate fried mushrooms, but fried mushrooms are not just mushrooms! And if you add sour cream and greens to them, then from an ordinary dish you will get one that will definitely please your taste buds!

Mushroom porridge is my favorite dish of these wonderful autumn mushrooms. If we manage to collect them, then we will certainly prepare porridge with mushrooms - hearty, fragrant, tasty. The recipe is for you.

Fasting is a golden time for mushroom lovers! I suggest you try a delicious salad with mushrooms according to a recipe that I have repeatedly tested. I promise that not only fasting people will like it :)

Spaghetti with mushrooms is an ideal dish, which is a kind of Russian variation of traditional Italian pasta :) For a glass of mushrooms in Italy you will pay a lot of money, but I don’t want to take it from us. So let's get ready!

Do you have a jar of pickled mushrooms in your refrigerator, and you do not find a use for it? Salad with mushrooms and cabbage is a great way to use these mushrooms. Simple, inexpensive and delicious.

I propose to cook a traditional Italian dish - risotto with mushrooms. In Italy, mushrooms are considered a delicacy, you will pay a lot for such a dish. And we have honey mushrooms - a dime a dozen. So let's get ready!

With what they just do not cook pilaf - even with mushrooms. Of course, the taste of this dish resembles pilaf only remotely, but the principle of preparation is the same, that's why I call this tasty dish - pilaf with mushrooms.

Mushroom pasta is a gourmet dish that is prepared easier than steamed turnips. Note to the hostesses, if the guests suddenly arrive and if you have fresh mushrooms available, the dish will make a splash! ;)

Delicious, simple, low-calorie, economical - the advantages of this dish can be listed for a long time, but one thing is certain - every housewife should know how to cook stewed cabbage with mushrooms :)

Honey mushrooms are forest mushrooms that are quite popular in our latitudes. Delicious dishes from these mushrooms can please yourself not only in the autumn season, but also at any time of the year. It is enough to freeze mushrooms for future use in the fall or purchase a frozen product in the store. Such mushrooms will retain all the useful properties, thanks to the method of deep freezing and will please with their appearance.

Many doubt whether it is worth buying such a product, because they do not know how to properly cook frozen mushrooms. Is it necessary to defrost mushrooms, what and in what ways can be made from them. In fact, there is nothing complicated in working with frozen mushrooms, but they are used in the preparation of the same dishes as fresh mushrooms.

Preparation

The most common question that cooks ask themselves before preparing frozen mushrooms is: is it worth defrosting them?

The answer to this question can be given, knowing the method of freezing. Honey mushrooms can be frozen raw and boiled. In the first case, it is necessary to defrost the mushrooms, and the pre-boiled or fried semi-finished product can be immediately used in the cooking process.

If you cook a dish of raw frozen mushrooms, then after defrosting they also need to be boiled. The procedure is as follows:

1. Put the mushrooms in a deep bowl and put on the bottom shelf of the refrigerator to thaw for 10 hours.
2. You can also defrost at room temperature, but not in a microwave oven, so as not to lose a significant part of the useful properties of the product.
3. Thawed mushrooms should be boiled in salted water for 15-20 minutes. Mushrooms are placed only in boiling water.
4. Boiled frozen mushrooms should be poured with cold water, add a spoonful of salt, bring to a boil and cook for 8-10 minutes, constantly removing the foam.
5. Throw the mushrooms in a colander or sieve, let the water drain completely and start cooking.

Thawed mushrooms can not be boiled before frying or baking, but processed mushrooms will be more tender, tastier, retain their unique mushroom flavor and cook faster.

What to cook?

If there is a package of frozen mushrooms in the freezer, you can not be afraid of the arrival of unexpected guests. Many dishes are prepared from this product, mushrooms are combined with a large number of additional ingredients, combining and combining different products, you can cook everything from appetizers and salads to pies and main dishes. Frozen mushrooms are boiled, fried, stewed and pickled, in general, the same dishes are prepared as from fresh mushrooms.

Fried mushrooms

Frying is the easiest and tastiest way to cook frozen mushrooms. You can pre-boil them, then the mushrooms will be more tender and fragrant, or throw them into the pan without pre-treatment. Mushrooms are fried in butter and vegetable oil with onions and garlic, sometimes sour cream, potatoes and other vegetables are added.

First meal

Frozen mushrooms make very tasty fragrant soups, borscht, broths and hodgepodges. Even without the addition of meat, the first courses of these mushrooms come out very rich and satisfying.

Potatoes, onions, carrots, sweet peppers, celery, cereals or noodles are added to mushroom soup. Fresh herbs added at the end of cooking will give a special smell and taste. Even vegetarian borscht in mushroom broth is prepared from mushrooms. And if you want something more satisfying, you can cook a thick meat hodgepodge with mushrooms and olives.

You can cook such dishes on the stove or in a slow cooker.

Main dishes

Due to their structure, mushrooms saturate the body very quickly. Therefore, hearty main dishes with and without meat are prepared from them.

Ragout with mushrooms and vegetables is cooked in a pan, frying all the ingredients - onions, peppers, potatoes and other vegetables. The dish is brought to readiness in the oven, baking for 40 minutes. You can also add fried pieces of pork, beef or chicken to the stew.

Meat rolls, potato zrazy, casseroles are stuffed with such mushrooms, juliennes and dishes in pots are prepared from them.

pies

Boiled and finely chopped mushrooms are used as a filling in pies, pancakes, pizza, puffs and other flour products. Especially delicious will be the filling of finely chopped mushrooms, stewed with onions in sour cream.

Salads and appetizers

Boiled or fried mushrooms can be added to salads, and the most delicious snacks are obtained from marinated frozen mushrooms. It is very easy to prepare them. Mushrooms pour water, bring to a boil, drain the water. Pour honey mushrooms with boiling water, for 1 kg of mushrooms 1 cup of boiling water. Add bay leaf, cloves, peppercorns, salt and sugar to the broth. Cook over low heat for 40 minutes. At the end of cooking, add vinegar.

Mushroom caviar is also ideal as an appetizer. Defrost mushrooms, boil, grind in a meat grinder, mix with fried onions, season with spices.

Breakfast

With frozen mushrooms, you can cook delicious scrambled eggs or scrambled eggs. It is faster to do this with boiled frozen mushrooms. They can be immediately sent to a pan with oil, fry for 10 minutes, pour in the eggs and fry until tender. You can add onions, cheese, tomatoes and sweet peppers.

cooking secrets

To properly cook frozen mushrooms without harming your health and without spoiling the food, you need to know some tricks:

• thawed mushrooms cannot be re-frozen and stored in the refrigerator;
• thawed mushrooms need to be smelled, they should have a mushroom pleasant aroma. If the smell is sour and unpleasant, the mushrooms are not suitable for consumption;
• store frozen mushrooms in the freezer for 1 year;
• in a slow cooker, frozen mushrooms are boiled in the “Steamed” mode for 25 minutes.

Recipe: fried mushrooms with potatoes

The simplest and most delicious dish of frozen mushrooms is fried mushrooms with potatoes. Every housewife should be able to cook it.

Ingredients:

• 400 grams of frozen mushrooms;
• 400 grams of potatoes;
• 2 onions;
• oil for frying (butter + vegetable);
• greenery;
• seasonings to taste.

Cooking:

1. For such a dish, it is better to take mushrooms boiled or fried before freezing. They do not need to be thawed, but can be immediately sent to the pan.
2. Unprocessed frozen mushrooms are first thawed on the bottom shelf of the refrigerator for 10-12 hours. After they can be pre-boiled for 10 minutes, so mushrooms will be softer and tastier.
3. Cut the onion into small cubes or thin half rings and fry until transparent in a mixture of oils.
4. Rinse the mushrooms, cut and add to the onion. Cook until all liquid has evaporated.
5. Cut the peeled potatoes into thin strips or circles, add to the mushrooms, mix and cook over medium heat under a lid until the potatoes are soft. At the end, add spices, salt and sprinkle with fresh herbs.

From frozen honey mushrooms, you can cook many delicious and healthy dishes that your whole family will be happy with!

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 their nutritional qualities and calorie content, autumn mushrooms are not inferior to either boletus or aspen mushrooms. 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.

Residents of the region have already put on rubber boots, took up baskets and set off. This year, a lot of mushrooms were born, but mushrooms were valued especially popular, at all times, among mushroom pickers. Mushrooms are convenient mushrooms in all respects. Grow well, collect well. Practically not damaged by worms. Small, in many cases they do not need to be cut into pieces. They look beautiful in dishes. Here are some recipes for these wonderful forest delicacies:

1. Honey agaric pie. Ingredients: puff pastry, frozen mushrooms 1 kg, sour cream 100 gr, onion 1-2 pcs, cheese 100 gr (hard). Defrost mushrooms and cook for 20 minutes over low heat. If the mushrooms seem too large for the pie, you can cut them into pieces. Then heat the vegetable oil in a frying pan and fry the boiled mushrooms for 10 minutes. Next, finely chop the onion. Fry it until golden brown in a separate pan. Add the fried onion to the pan with the mushrooms. Pour sour cream there, salt, pepper. Mix everything thoroughly and leave to simmer over low heat for about 10 minutes. While the mushrooms are simmering, grate the cheese. In a package of puff pastry, as a rule, 2 layers. Roll them out to fit your baking dish. We spread the first layer on a greased form, put the mushroom filling on it, sprinkle with grated cheese and cover with the second layer of dough. We pinch the edges with our fingers so that a beautiful relief is created during baking. Lubricate the surface of the future pie with a beaten egg, pierce with a fork in several places in order to release excess moisture. We put the form in the oven preheated to 180 degrees and bake for 40 minutes.

2. Honey mushrooms with potatoes in the oven. Ingredients: potatoes 1 kg, mushrooms 500 gr, onion 2 pcs, cheese 150 gr (hard), herbs, salt, pepper to taste. Rinse mushrooms well with running water. Next, put the mushrooms in a saucepan, fill with water and cook for 30 minutes over high heat. During the cooking process, salt the water to taste. Peel the potatoes, wash and cut into rings. Put into a bowl. Then salt, pepper, mix well. We grease a baking sheet with vegetable oil and put potato rings on it. Peel the onion and cut into thin half rings or rings. Spread it over the potatoes in an even layer. When mushrooms are cooked, let them cool, and then spread on a baking sheet on top of the onion. Sprinkle with dried basil or other herbs. Now let's grate the cheese. Pour sour cream over potatoes with mushrooms, sprinkle with grated cheese on top. We put the baking sheet in the oven and bake our dish for 40 minutes at a temperature of 180 degrees.

3. Mushroom soup with mushrooms. Ingredients: water 1.5 l, processed cheese 2 pcs, mushrooms 400 gr, carrots 50 gr, onions 50 gr, olive oil 4 tbsp. spoons, potatoes 150 gr, salt, pepper to taste. Put the washed mushrooms in a saucepan, cover with cold water and cook for 30 minutes. Take out the mushrooms, drain the water. In another saucepan, bring water to a boil, salt and add the diced potatoes. Heat the olive oil in a frying pan and fry the finely chopped onion and grated carrots on a coarse grater. When the potatoes are cooked, put 1 cubed processed cheese into the water. Cook over low heat for 5 minutes, then add the fried vegetables and boiled mushrooms to the pan and salt to taste. Before serving, add the second grated cheese to the soup. Once soup comes to a boil, remove from heat, ladle into bowls and serve.

4. Fried mushrooms with potatoes. Ingredients: potatoes 200 gr, red onion 70 gr, mushrooms 100 gr, lard 50 gr (bacon can be used), salt, spices, herbs to taste. Rinse the mushrooms and boil in salted water. Peel the potatoes, wash and cut into small sticks. Cut the red onion into strips. Put the bacon in a hot pan and fry for 1-2 minutes, and then add the potatoes and mushrooms. Salt and pepper, fry over high heat until a golden crust appears on the potatoes. Then add the onion to the pan and lower the heat a little. Roast until potatoes are soft. At the end of cooking, cover the pan with a lid for 1-2 minutes so that the potatoes "have reached the condition". Arrange potatoes with honey mushrooms on plates, sprinkle with parsley and serve.

5. Honey mushrooms in sour cream. Ingredients: mushrooms 1 kg, onion 2 pcs, sour cream 500 gr, butter 200 gr, salt, pepper to taste. Peel mushrooms, rinse well, put in a saucepan and boil for 15-20 minutes. Peel the onion, cut into cubes. Put butter in a frying pan, let it melt, add onion. Fry until golden brown. Add boiled mushrooms to the pan with onions. Fry 5 minutes. In a pan with mushrooms and onions, put sour cream, half a glass of water. To stir thoroughly. Add salt, pepper. Stir again. Simmer over low heat until the sour cream sauce becomes a light cream color.

6. Pickled mushrooms. Ingredients: mushrooms 1 kg, water 1 liter, salt 1.5 tbsp. spoons, bay leaf 2 pcs, allspice peas 5 pcs, dill stalk with an umbrella 1 pc, mustard seeds 2 tsp, vinegar (9 percent) 1 tbsp. spoon, garlic 1 clove. First of all, mushrooms should be thoroughly washed under cold water, then poured over with boiling water. Put mushrooms in a saucepan and pour water into it so that it only slightly covers the mushrooms and put on fire. Add 1.5 tablespoons of salt to the water and stir. After the water boils, cook mushrooms over medium heat for 1-1.5 hours and do not forget to periodically remove the foam. Then remove the pan from the stove and add spices and herbs to it: dill, pepper, bay leaf, mustard seeds. We give the mushrooms to cool with the marinade, and it is best to do this overnight in a cool place. Cut the garlic into large pieces. Add vinegar and chopped garlic to the cooled mushrooms. Put the mushrooms together with the marinade in a sterile liter jar, close the lid and put in a cold place.

7. Salad with chicken and mushrooms. Ingredients: pickled mushrooms 2 cups, chicken breast 2 pcs, onion 1 pc, canned peas 2 cups, pickled cucumber 3 pcs, carrots 1 pc, salt, pepper, mayonnaise to taste. Cooking a salad with chicken and mushrooms takes about 50 minutes, and portions are obtained for a large family or a large company, about 8 servings.