Recipes for boiled mushrooms. Mushroom recipes with photos: simple and tasty

To prevent a quiet hunt from turning into trouble, always collect only familiar mushrooms. In addition, try not to damage the mycelium so that it can produce subsequent harvests. Tubular mushrooms - porcini mushrooms, aspen mushrooms, boletus mushrooms, moss mushrooms - are best to unscrew from it, and lamellar mushrooms (russula, chanterelles, boletus mushrooms) are best to cut off. Place mushrooms in a basket or other ventilated container.

Forest gifts quickly deteriorate in a plastic bucket or bag. Before you hide the mushroom in the basket, clear it of soil, debris or leaves. Trim the stems of lamellar mushrooms to 2-3 cm. Do not put off processing mushrooms until the next day, even if you are very tired after a walk in the forest. Rest for an hour or two and get down to business. First, go through the contents of the basket - remove all wormy and old mushrooms. Parts damaged by insects must be cut out with a knife. Then scrape the legs and cut off their lower part. Remove the skin from caps covered with mucus (like butterfish, for example). Then rinse the peeled mushrooms intended for frying, salting, boiling or pickling in running water. And those that you are going to dry should not be washed so that they do not absorb excess moisture - they can be cleaned with a brush and lightly wiped with a damp cloth. It is better to boil mushrooms before frying or stewing (chanterelles, white, young aspen and boletus do not need pre-cooking) in several stages: first boil them for 5-7 minutes, drain the water, rinse, and then put them in new (boiling salted) water and cook for 30-40 minutes.

To make the mushroom soup tasty and aromatic, you need to cook it over low heat, without getting carried away with seasonings and salt. The traditional ingredients of this soup are potatoes, carrots, onions, black peppercorns, parsley, and dill. If you love dried porcini mushroom soup, here are a few tips to consider. A quick and effective way to dry is in the microwave. Prepared boletus mushrooms need to be cut, laid out on a plate, placed in the oven, choosing a power of 150-200 W and a time of 20 minutes. After this, you should remove the plate with mushrooms, ventilate the microwave and repeat the drying process (same power and time) two more times. Dried whites are best stored in glass jars with screw-on lids.

For 5 persons: chanterelles - 350 g, potatoes - 8 pcs., garlic - 1 clove, curry, coriander, soy sauce, olive oil, salt

Wash, peel, and coarsely chop the potatoes (small potatoes can be left whole). Lightly fry in olive oil until golden brown. Place in a greased baking dish or deep frying pan. Season with salt and soy sauce. Place in the oven. Bake at 180°C until done. Wash the chanterelles and dry them. Place in a greased frying pan. Season with a pinch of curry and a pinch of coriander. Simmer for 20 minutes. Peel the garlic and pass through a garlic press. Add to mushrooms. Cook for another 4-5 minutes. Place the chanterelles with garlic on the prepared potatoes and bake for another 5-10 minutes. Before serving, you can decorate with herbs.

Calorie content per serving 170 kcal

Cooking time from 60 minutes

7 points

For 4 persons: butter - 200 g, minced beef and pork - 500 g, eggs - 3 pcs., onions - 1 pc., white bread - 1 piece, milk - 0.5 cups, flour - 100 g, vegetable oil, salt, pepper black ground

Wash the mushrooms, dry them, chop them finely. Peel the onion and chop. Fry onions and mushrooms separately in vegetable oil. Boil two hard-boiled eggs. Cool, peel, chop finely. For the filling, combine mushrooms, onions and eggs. Pour milk over a piece of white bread without crust, leave for 15 minutes, squeeze. Combine minced meat, bread and raw egg. Salt and pepper. To stir thoroughly. Form the minced meat into thick cakes. Place 1-2 tsp in the middle of each. mushroom filling. Connect and pinch the edges so that the filling remains completely inside. Roll zrazy in flour, shake off excess. Fry until golden brown in vegetable oil. Place in a baking dish. Add 0.5 cups of salted water. Bake in the oven for 15-20 minutes at 180°C.

Calorie content per serving 310 kcal

Cooking time from 75 minutes

Difficulty level on a 10-point scale 8 points

For 2 persons: porcini mushrooms - 150 g, fettuccine pasta - 250 g, hard cheese - 80 g, bacon - 100 g, 20% cream - 200 g, wheat flour - 2 tbsp. l., butter - 50 g, salt

Boil pasta in salted water until al dente. Wash the mushrooms and chop them. Boil for 7-10 minutes in a small amount of water. Melt butter in a frying pan. Add flour. Add salt. Pour in the cream, stir until smooth. Cut the bacon into small cubes. Grate the cheese on a fine grater. Add cheese, mushrooms and bacon to the sauce. Cook, stirring, 4-6 minutes. Place the pasta on plates and combine with the prepared sauce. Before serving, you can garnish with fresh herbs.

Calorie content per serving 390 kcal

Cooking time from 30 minutes

Difficulty level on a 10-point scale 7 points

For 8 persons: porcini mushrooms - 600 g, round grain rice - 350 g, chicken broth - 750 ml, onions - 1 pc., carrots - 1 pc., garlic - 3 cloves, hard cheese - 150 g, butter, olive oil, salt, ground black pepper

Peel the garlic and pass through a garlic press. Wash the mushrooms and chop them. Fry in olive oil for 4-5 minutes. Add garlic. Cook for another 6-8 minutes. Wash the onions and carrots, peel and chop finely. Sauté in butter. Add rice to vegetables and fry for 3-4 minutes. Gradually pour in the heated chicken broth (each portion should evaporate). Cook, stirring, for 25-30 minutes. Salt and pepper. Grate the cheese on a fine grater. Combine cooked rice, mushrooms with garlic, cheese, and a small piece of butter. Mix. Before serving, you can garnish with fresh herbs.

Calorie content per serving 240 kcal

Cooking time from 60 minutes

Difficulty level on a 10-point scale 8 points

For 4 persons: porcini mushrooms - 200 g, boletus - 150 g, boletus - 150 g, onion - 1 piece, milk - 200 ml, vegetable broth - 350 ml, flour - 30 g, vegetable oil, salt, ground black pepper

Wash the mushrooms, dry them, cut into medium pieces. Peel the onion and chop. Heat oil in a saucepan. Sauté the onion. Add mushrooms. Cook, stirring, for 5-7 minutes. Remove half the mushrooms. Add flour to the pan with the mushrooms and onions and fry for another 1-2 minutes. Pour in milk and vegetable broth. Bring to a boil over low heat. Transfer the mixture to a blender and grind until pureed. Salt and pepper. Pour into plates. Add the remaining fried mushrooms to each serving and stir. Can be served with chopped herbs.

Calorie content per serving 105 kcal

Cooking time from 35 minutes

Difficulty level on a 10-point scale 6 points

For 4 persons: butter - 200 g, chicken fillet - 300 g, hard cheese - 100 g, onions - 150 g, sour cream - 50 g, milk - 200 ml, flour - 150 g, eggs - 1 pc., baking powder - 0.5 tsp l., sugar, vegetable oil, salt, ground black pepper

Combine cold milk, 200 ml hot water, egg. Add a pinch of salt and sugar, flour, baking powder and 1 tbsp. l. oils Mix thoroughly with a whisk. Fry the pancakes from the prepared dough in a frying pan with vegetable oil. Finely chop the chicken fillet. Wash the mushrooms and onions, peel and chop. Sauté onion in vegetable oil. Add chicken and mushrooms to the onions and fry for 15 minutes. Grate the cheese on a fine grater. Add to the filling with the fried ingredients. Salt and pepper. Mix. Place the filling on each pancake. Fold into an envelope so that all the filling is inside. Place the pancakes in a baking dish. Grease each one with sour cream. Bake in the oven for 15 minutes at 180°C.

Calorie content per serving 360 kcal

Cooking time from 45 minutes

Difficulty level on a 10-point scale 8 points

For 10 persons: wild mushrooms (any) - 250 g, pickled cucumbers - 4 pcs., potatoes - 5 pcs., celery root - 200 g, carrots - 1 pc., onions - 1 pc., vegetable oil, salt, ground black pepper

Wash the mushrooms, dry them, peel the stems. Place in a saucepan with 2 liters of water. Bring to a boil, skim off foam. Remove the mushrooms and chop finely. Wash the potatoes, peel them, cut them into cubes. Place in mushroom broth. Cook until half cooked. Wash, peel and chop onions, carrots, celery. Sauté the onion in vegetable oil. Add carrots and celery. Simmer for 10 minutes. Place mushrooms with vegetables. Salt and pepper. Bring to readiness. Send vegetables to potatoes. Cook for 5-8 minutes. Cut the pickled cucumbers into strips and add to the soup. Cook for another 3-5 minutes. Remove from heat. Let it brew for 25-30 minutes. Pour into plates. You can decorate with fresh herbs.

Calorie content per serving 95 kcal

Cooking time from 90 minutes

Difficulty level on a 10-point scale 8 points

For 2 persons: chanterelles - 150 g, eggs - 4 pcs., sour cream - 4 tbsp. l., onion - 1 pc., vegetable oil, salt, ground black pepper

Wash the chanterelles, dry them, chop them. Peel the onion and chop finely. Sauté in vegetable oil. Add mushrooms to the pan. Add salt. Fry for 5 minutes. Combine eggs with sour cream. Beat. Salt and pepper. Pour into the pan with the mushrooms. Cook, stirring, until eggs are set. Before serving, you can garnish with fresh herbs.

Calorie content per serving 185 kcal

Cooking time from 20 minutes

Difficulty level on a 10-point scale 6 points

Mushroom season on the dinner table is now in full swing and will last until autumn. Many of us simply adore mushrooms prepared in all sorts of ways.

Even if you don’t want to go into the forest to buy your favorite product, you can successfully purchase ordinary champignons and oyster mushrooms in the store.

Mushrooms are a source of protein, carbohydrates, antioxidants, amino acids, phosphorus, provitamin D, potassium, zinc, iron, calcium, iodine, vitamins B, C, E, PP.

But there is practically no fat. Therefore, mushrooms are low-calorie and super healthy.

The online magazine “Korolevnam.ru” offers 10 completely simple and unusual recipes that will help you cook mushrooms deliciously and can diversify your menu *good*

Recipe No. 1: Salad with mushrooms, chicken and corn

500g mushrooms

300-400g chicken fillet

200g canned corn

vegetable oil

1 onion

1 carrot

Peel the carrots and onions, chop and fry in vegetable oil until golden brown. Add mushrooms and simmer until the liquid has completely evaporated. Cool.

Add finely chopped boiled chicken to the resulting mass. Next - corn (be sure to drain the water from the jar) and eggs. Add salt, add mayonnaise and stir.

Recipe No. 2: Mushroom pita cake

500 g fresh mushrooms

2 pcs. thin “Armenian” lavash

400 g onions

4 tbsp sour cream

100 g cheese (hard)

vegetable oil

Chop the onion and lightly fry in oil, add chopped mushrooms, pepper, salt, stir and cook until done. We pass the prepared vegetables through a meat grinder.

Take the foil, fold it into 6 layers and place it on a baking sheet.

Now take the pita bread, cut it into 4 parts (you should get 8 sheets of pita bread). And now we alternate: put a sheet of pita bread on foil, grease it with mushroom filling, cover it with another sheet of pita bread and grease it with mushrooms again. And so on.

Then we take sour cream and grease the sides and top of the “cake”, sprinkle the same places with grated cheese. Place our “cake” in an oven preheated to 180° and wait until the cheese melts. No need to bake it! We cut the finished snack into portions and decorate with herbs. By the way, these products are enough for 6 servings.

Recipe No. 3: Mushrooms in sour cream

800 g fresh mushrooms

a pair of bulbs

200 g sour cream

Parsley (basically, any greens will do)

vegetable oil for frying

Chop the onions and mushrooms and fry in oil. Then add pepper, salt and sour cream.

Cover the resulting mixture with a lid and simmer over low heat for 10 minutes. Add the herbs.

Delicious mushrooms are ready!

Products are designed for 4 servings.

Recipe No. 4: Mushroom paste

500 g mushrooms

pasta (spaghetti)

200 ml cream

1 onion

1 small carrot (or half a large one)

butter for frying

Boil the pasta until half cooked. Cut carrots and onions into small cubes and fry in butter. Then add the mushrooms and cook for another 10 minutes. Then fill the whole thing with cream. As soon as the cream begins to boil (Attention! This will happen in about 2 minutes J) add our undercooked pasta.

Stir gently and simmer for about 5 minutes. Next, remove the dish from the heat, close the lid and let it brew for a couple of minutes. After the specified time has passed, you can enjoy your mushroom paste! The indicated quantity of products is enough for 3 people.

Recipe No. 5: Mushroom cupcakes

100 g mushrooms

200 g chicken (fillet)

2 eggs (1 large is fine)

4 tbsp mayonnaise (sour cream will also work)

2 tbsp. semolina

50 ml milk

100 g grated cheese (hard)

muffin tins

Grind the washed chicken and mushrooms in a blender (you can also use a meat grinder). Add the rest of the ingredients to the resulting puree and mix well with a spoon.

Fill the molds ¾ full with the mixture. Preheat the oven to 180° and bake the cupcakes for 20-30 minutes, then cool them. You can serve these muffins with vegetables or even just with ketchup. These products make about 5 servings.

Recipe No. 6: Chicken rolls with mushrooms

Rolls:

200 g mushrooms

1 kilo chicken fillet

a pair of bulbs

vegetable oil

300 g sour cream

1 tbsp. tomato paste

Chop mushrooms and onions and fry in oil. Cut the washed fillet into portions and beat on both sides. Salt, pepper and grease with oil. Place the filling on the edge of the fillet and roll into a roll.

Tie the resulting roll with a thread (otherwise it will unwind) and fry on both sides until golden brown. Remove the threads. To prepare the sauce, mix sour cream, tomato paste and salt. Next, take a saucepan.

Pour some sauce on the bottom. Place the rolls there too. Pour the rest of the sauce over them (it is important that the rolls are completely covered with it; if there is not enough sauce, add water). Simmer the rolls over low heat for 20 minutes.

You should have at least 5 rolls. You can choose any side dish for this dish at your discretion.

Recipe No. 7: Pot with potatoes and mushrooms

100 g mushrooms

1 kilo potatoes

a pair of onions

4 tbsp sour cream

vegetable oil

garlic

Chop the onions and mushrooms and fry in oil. Peel and cut the potatoes. Combine raw potatoes and mushrooms with onions in a bowl. Stir.

Place the resulting mixture in pots and fill with water so that it almost completely covers the potatoes.

Add 1 tbsp to each pot. sour cream, as well as salt, pepper, bay leaf, garlic and herbs (chopped) and cover the pots with lids (if there are no lids, use pieces of foil). Cook in the oven at 220° for about an hour (40-60 minutes). You should get 4 servings.

Recipe No. 8: potato zrazy with mushrooms

10 potatoes

200 g mushrooms

200-300 g onion

vegetable oil

Peel and boil the potatoes. Make a puree out of it, and then form boats from the puree. Chop onions and mushrooms and fry.

Place the fried vegetables inside the boat and form it immediately. Fry the zrazy in boiling oil.

Decorate the finished dish with herbs. You should get at least 5 servings.

Recipe No. 9: Mushroom casserole

500 g mushrooms

500-600 g potatoes

a pair of bulbs

200g grated cheese (hard)

mayonnaise (sour cream will also work)

vegetable oil

Chop and fry the mushrooms in oil, adding a little salt until the liquid has evaporated. Take a baking sheet, grease it with oil or cover it with foil (along with the sides). Place a layer of sliced ​​potatoes on a baking sheet.

Pepper, salt, grease with mayonnaise or sour cream. Also add a layer of onion sliced ​​into rings. Next is a layer of mushrooms (half of the total mass). Repeat all layers again. The last layer is potatoes, smeared with sour cream or mayonnaise. Bake at 180° for about an hour (40-60 minutes) until the potatoes are soft.

When the time is up, remove the pan, sprinkle the casserole with grated cheese and return it to the oven until the cheese melts. The calculated amount of products is enough for 5 servings.

Recipe No. 10: Mushroom cutlets

500g mushrooms

a couple of boiled potatoes

greens (parsley)

a couple tbsp. breadcrumbs

flour (for breading)

vegetable oil (for deep frying)

Fry chopped mushrooms in oil until tender, combine with grated boiled potatoes. Beat the egg and add it to the mixture.

Place and mix breadcrumbs, pepper, salt, and herbs. Form into cutlets, roll in flour and fry in plenty of oil on both sides until golden brown. Can be served with sour cream.

As you can see, the recipes are simple, without any fancy ingredients. Potatoes, cheese, chicken and sour cream are the most common foods that traditionally go well with mushrooms. Try our delicious mushroom recipes and delight your loved ones with them!

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

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

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

Although dried and frozen mushrooms are always available, summer is the best time to eat chanterelles and other wild mushrooms. And pork stewed with mushrooms turns into a real masterpiece of home cooking. Tender meat with mushrooms in a creamy sauce is just such a meal, cozy, satisfying and home-made. To make the pork with mushrooms especially tender and aromatic, you can stew it in pots - and then you can relax and cook without regard for time, until the meat begins to melt in your mouth.

This weekend we managed to get out into the forest to pick mushrooms, and among other things we came across several robust boletus mushrooms. At this point, I didn’t hesitate for a minute about what to make from them: pasta, of course, because porcini mushrooms are one of the most delicious things that exist in the world. Cream is often added to mushroom sauce for pasta - for example, I prepared tagliatelle pasta with chanterelles this way - but with fresh porcini mushrooms this is unnecessary, because their noble, delicate taste is magnificent in itself. We'll just highlight it slightly by flavoring it with garlic at the beginning and adding a little parsley at the very end.

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

While everyone is complaining that there are almost no mushrooms in our forests due to the heat, I am painfully thinking about where to use the chanterelles I bought the other day, which no one except me (it just so happens) eats. I’ve already prepared fried potatoes with mushrooms, pizza with chanterelles, Serbian cheese, red onions and arugula, too, now it’s time for scrambled eggs with mushrooms. I’m presenting a recipe for scrambled eggs on Sunday, when you don’t need to rush anywhere and an extra 10 minutes at the stove is not perceived as an unaffordable luxury - but with a little simplification, these scrambled eggs with mushrooms can be cooked on weekdays or even in camping conditions. There would be mushrooms.

Mushrooms in a creamy sauce, sprinkled with grated cheese and baked in a cocotte maker until golden brown - that’s what mushroom julienne is, and don’t let its French name fool you: this dish is 100% Russian. If all over the world the word “julienne” is used to describe cutting into thin strips, then in our country it is a hot appetizer, simple, satisfying (I don’t like this definition, but you can’t take the word out of the song) and very tasty. The most delicious, of course, is julienne made from wild mushrooms, and during the mushroom season, julienne is a great way to diversify the standard set of mushroom soups and roasts with potatoes. During the rest of the year, champignon comes to the rescue: in julienne this, in general, nondescript mushroom is completely transformed and performs quite worthy.

This mushroom noodle soup is a wonderful Russian dish, simple and homemade. Of course, you must make soup from fresh mushrooms, because the rest of the year you will have to cook soup from dried mushrooms, and this is not at all the same. Noodles here play the role not so much of a filler, but as a conductor of the wonderful taste and aroma of fresh forest mushrooms, in addition, ideally combining with the mushrooms themselves not only in taste, but also in texture. A clear and uncomplicated soup that you can still prepare this summer.

Mushroom dishes: simple, fast and tasty?

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

Simple mushroom dishes can be an excellent alternative to a classic dinner. Their preparation will require a minimum of time and effort, which cannot but please especially those women who work until late in the evening. Beautiful presentation and amazing taste will certainly please 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 ones contain 20%, like a piece of boiled beef.

You can also easily prepare simple and tasty festive dishes from mushrooms, recipes with photos of which you will find in this section of our culinary website. Here you will also find recipes for preparing delicious mushroom dishes that will certainly surprise your guests. Original salads, julienne, marinated mushrooms, on the grill, in the oven and in the slow cooker... and other variations on the theme 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 suitability test - the mushrooms must be boiled together with the onion. Champignons are absolutely safe for health, they can be eaten even raw.

The pages of our website present recipes that are distinguished by their original taste. Prepare mushroom dishes more often to provide your body with essential microelements and nutrients.

06.03.2019

Tom Yum soup

If you want to try an unusual spicy and sour Thai soup, I present to your attention a simple 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 onions.

04.01.2019

Pickled porcini mushrooms for the winter

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 your aid. It tells in detail how to prepare wonderful marinated porcini mushrooms.
Ingredients:
- 500-800 grams of porcini mushrooms;
- 0.5 liters of water;
- 0.5 tbsp. salt;
- 0.5 tbsp. Sahara;
- 1.5 tbsp. vinegar 9%;
- 4 pcs bay leaves;
- 3 pieces of black peppercorns;
- 3 pcs allspice peas;
- 2 cloves.

02.01.2019

Honey mushroom pate for the winter

An excellent preparation for the winter is honey mushroom pate. This is a nourishing and interesting, tasty and appetizing preserve that absolutely everyone likes!

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

10.11.2018

Hot salted honey mushrooms

It is very easy to prepare salted honey mushrooms using the hot method. You will spend a minimum of time preparing delicious mushrooms.

Ingredients:

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

10.11.2018

The most delicious pickled mushrooms

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

Ingredients:

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

10.11.2018

Mushroom caviar from honey mushrooms with carrots

I make mushroom caviar from honey mushrooms every year. The preparation is not just tasty, 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 honey mushrooms,
- 50 grams of carrots,
- 50 grams of onion,
- 2 cloves of garlic,
- 3 tbsp. vegetable oil,
- 2 bay leaves,
- 3 peas of allspice,
- salt
- black pepper.

27.09.2018

Chanterelles fried with sour cream and onions

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 made from frozen mushrooms

You can make a very tasty mushroom soup from frozen mushrooms. I described in detail how to do this simply and quickly 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

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

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 tbsp. salt,
- 1 tbsp. Sahara,
- 80 ml. vinegar,
- 800 ml. water.

23.07.2018

Spaghetti with mushrooms in creamy sauce

For lunch or dinner, I suggest you prepare a very tasty dish - spaghetti with mushrooms in creamy sauce. This dish can also be prepared for a holiday 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 greenery.

14.07.2018

Fried chanterelles in sour cream in a frying pan

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

27.06.2018

Fried potatoes with mushrooms and meat

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

There are a lot of recipes for spaghetti carbonara, today we will prepare 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 "Village"

Country salad can be prepared both for every day and for a holiday 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 oil;
- 3-5 grams of dill.

30.05.2018

Scrambled eggs with mushrooms and tomatoes

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

Champignon skewers in the oven

If you want to treat yourself to something tasty, then champignon kebab is perfect for this! You can cook it directly in the oven, we will be happy to tell you exactly how.

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

Thanks to its amazing aroma and exquisite taste, almost everything mushroom dishes are automatically included in the category of, if not holiday, then special dishes. And the merit of mushrooms is not only their valuable taste; mushrooms are very beneficial for the body. They contain vegetable protein, carbohydrates, B vitamins and, most importantly, they are low-calorie foods. Therefore, you shouldn’t wait for the holidays to treat yourself to something delicious. Especially for you on this page are the most favorite mushroom recipes.

The cutlets are tender, very tasty and inexpensive. Try them, they will delight all members of your family. I recommend this recipe for the everyday menu and for non-strict fasting...

It will take you about half an hour to prepare this mushroom soup; the soup turns out tender, aromatic and nutritious. Mushroom lovers will appreciate it. I recommend to everyone...

Almost no holiday table is complete without this tender and tasty salad. It can be prepared with any edible mushrooms, but the most accessible and cheapest are pickled champignons...

Zrazy with mushrooms is always very tasty and practical; both adults and children eat them with pleasure. You can take any mushrooms: porcini, champignons or oyster mushrooms. We make mashed potatoes ourselves or use...

This French-style pie turns out incredibly tasty and beautiful. Champignons fried with onions harmonize perfectly with salmon and melted cheese. This harmony is complemented by airy dough...

There are many delicious mushroom dishes, but these mushrooms deserve the highest praise. They are very easy to prepare, the ingredients are available and cheap. These stuffed mushrooms can be served as an appetizer or a side dish for meat...

A very tasty and practical recipe, believe me, Italians know how to cook deliciously! This risotto can be prepared with both porcini mushrooms and champignons. Please your loved ones...

These cutlets are made from minced meat with the addition of mushrooms. Champignons, porcini mushrooms, oyster mushrooms, etc. are suitable. The cutlets turn out very juicy, tasty and aromatic...

At first glance, a very unusual combination of ingredients, but the taste is great. Unlike the classic corn salad, in this salad flavor harmony is achieved by...

A very tasty and practical dish that can be served both hot and cold; mushroom tortillas are even used as a filling for sandwiches...

A simple, tasty and practical recipe. In addition to buckwheat, you will need any edible mushrooms (champignons, porcini mushrooms, etc.), onions, carrots, vegetable oil, salt and spices...

From such ordinary products as mushrooms, potatoes and chicken, you can prepare an amazing dish - potato roses stuffed with mushrooms. These roses will certainly delight your guests...

Preparing a zucchini roll with mushrooms is quite simple, it turns out tasty, beautiful and cheap, it can be served as an appetizer or as an independent dish...

This is one of my favorite salads, very tender and tasty. So delicious that you simply can’t stop eating it. I definitely cook for New Years and birthdays. The ingredients are inexpensive and available...

Mushroom soups are aromatic, satisfying and light, and they are also very quick to prepare, so housewives simply adore them. Recipe for a delicious and practical soup with mushrooms and barley...

A very simple and incredibly quick recipe. Within a few hours you can enjoy delicious pickled mushrooms. These mushrooms are stored for several weeks, but they are eaten much earlier...

With a few simple and affordable ingredients: mushrooms, potatoes, onions, cheese and sour cream, you can quickly prepare an amazing dinner. By the way, this mushroom dish can even be served on a holiday...

Despite its democratic nature, this dish is worthy of the highest praise. Not only is it tasty and cheap, it is also quick to prepare. Try it, you will be pleasantly surprised by the results...

A very tasty recipe for borscht with mushrooms and beans. It is best to cook from dried mushrooms, then the taste and aroma are more intense. Beans add richness to the whole dish...

Inexpensive and very beautiful sandwiches with champignons and cheese are perfect not only for a light snack, they are a great choice for a picnic or children's birthday party. Try it, you will be pleasantly surprised...

Amazing French recipe. From the usual set of products (chicken, mushrooms, onions, a little flour and wine) you can prepare an amazing dish - tasty, tender, with a unique aroma of mushrooms...

I like this dish because it retains its subtle mushroom flavor even when cold. It is prepared very quickly and simply, tasty and at the same time low in calories...

Another famous mushroom dish. There are many recipes, that’s why people love it. Tender, tasty and very beautiful, be sure to prepare Mushroom Glade for the holiday...

It’s just that goulash is considered an everyday dish, but you want something new and tasty every day. Try making goulash with mushrooms, just one new ingredient can work a miracle...

Chicken with champignons, raisins and vegetables turns out so tasty and beautiful that it can decorate any holiday table. The filling can be taken in any proportions, it is important not to forget the most important thing - mushrooms...

It has long been noted that mushrooms are an ideal addition to almost any meat, and especially poultry. It is worth serving chicken fillet with a side dish of mushrooms, and guests are ready to eat everything even with plates...

It’s amazing that the combination of such simple ingredients as mushrooms, carrots and onions gives such an amazing taste. This salad is so tasty and tender that it became the Snake salad 2013...

Prepare this very simple, quick and delicious mushroom dish. It only takes three ingredients and a few minutes of time. An excellent option in case of unexpected guests...

A very tasty and unusual hot salad of pickled mushrooms and shrimp. We also add cod fillet and canned asparagus, green or white...

A tasty and practical dish of chicken and mushrooms for every day. It cooks very quickly, 20-30 minutes and dinner is ready. You can use any mushrooms - champignons, oyster mushrooms, etc...

This mushroom recipe takes a little patience and time, but it's worth it. These unusual coated eggs stuffed with mushroom filling look so beautiful, and how delicious...

Spaghetti was invented by the Italians, but the Portuguese have already tried to combine them with champignons, tomato sauce, nuts and white wine. Try it, it’s not only beautiful, but also very tasty...

A simple and practical recipe with mushrooms. We quickly make the mushroom filling, make more dumplings, and the whole family is full and happy. We prepare onion dressing for dumplings...

Having learned to cook scrambled eggs, bachelors usually master this dish. And even if your bachelor has already successfully married you, still don’t forget to pamper him with his favorite dish - fried potatoes with mushrooms...

Salmon itself is a delicious delicacy, but if you add mushrooms, some fried vegetables to the salmon, and bake everything in the oven, it turns out so delicious. We read the recipe, remember where we read it, and then cook it for the holidays...

Another festive dish with mushrooms. We stuff the trout with fried mushrooms, olives and nuts. We bake in the oven, maybe in a sleeve, maybe in foil, or just on a baking sheet...

A tasty and beautiful dish that is cooked in the oven. Ideal for those who care about their health, as well as for vegetarians and those who observe fasting...

This recipe simply must be in the arsenal of every housewife. It's easy and quick to prepare, can be served as a side dish or as a separate dish, and if there is any leftover, it's an excellent filling for pies...

Cauliflower can be fried, it can be made in batter, it can be fermented for the winter, or it can be baked in the oven with fried champignons. It turns out tasty, beautiful and healthy...

The usual set for vegetable stew is zucchini, blueberries, tomatoes, carrots. Try something new - mushrooms plus green beans, cauliflower and bacon create a whole new taste...

A very tasty, nutritious and healthy dish, low in calories, so it helps you lose weight. Mushrooms can be used either wild (edible), or traditional champignons or oyster mushrooms...

Be sure to try this very tasty and satisfying liver salad with mushrooms and green peas. The salad is easy to prepare, even a child can do it, it turns out a lot and is incredibly tasty...

Barley porridge preserves almost all vitamins and nutrients, it contains slowly digestible carbohydrates, which allows us to energize our body for a long time...

• Fresh mushrooms spoil quite quickly. Mushrooms collected in rainy weather spoil even faster, so it is better to cook mushrooms right away.
• Fresh mushrooms cannot be stored in a bag or in a large pile. Spread out on dry paper and placed in the cold, they can withstand for several days, but the appearance and taste of the mushrooms quickly deteriorate.
• Fresh mushrooms selected for drying are not washed, they are only cleaned of dirt.
• When cleaning collected or purchased fresh mushrooms, be sure to cut off the lower part of the stump. This allows you not only to remove stuck soil, but also to identify spoiled mushrooms.
• As a rule, chanterelles are never wormy. Chanterelles are pickled, salted and fried.
• Champignons are a very delicate and aromatic mushroom, so when cooking them you need to use spices very carefully so as not to kill their refined taste.
• Porcini mushrooms are usually salted, pickled, used for broths and sauces. During heat treatment, porcini mushrooms do not lose their inherent aroma.
• To make dried porcini mushrooms almost like fresh ones, it is better to pour them with milk rather than water. When the mushrooms swell, you can prepare side dishes and main courses from them.
• To prevent soup or borscht made from dried mushrooms from becoming bitter, the mushrooms are first scalded with boiling water and then thoroughly washed.
• Mushroom soup or borscht is always salted at the very end of cooking.
• To prepare a second course of pickled or salted mushrooms, first remove excess salt or acid. Boil the mushrooms for 5 minutes, then drain the water. It is not advisable to cook longer, as the mushrooms may turn out hard.