The mushroom season is in full swing. Please your relatives and friends with unusual dishes prepared according to our recipes!
Mushroom salad with herbs
Cooking time: 30 min
For 4 servings: • 4 quail eggs • 300 g squid fillet • 1 red onion • 1 stalk of leek • 200 g pickled mushrooms • 50 g leaf lettuce • 3 tablespoons. tablespoons of olive oil • 1 table. spoon of lemon juice • 1 teaspoon. mustard spoon • parsley or dill greens for decoration • salt • ground black pepper
1. Cook the eggs for 15 minutes, let cool. Cook squids for 4 minutes and cut into rings. Chop onions and leeks into rings. Coarsely chopped lettuce leaves.
2. Beat the olive oil with lemon juice and mustard. Eggs peel and cut each in half. Throw the mushrooms on a sieve, mix with squid, onion and salad. Season with sauce and add eggs.
Vegetable pilaf with mushrooms
Cooking time: 40 min
For 4 servings: • 4 medium-sized carrots • 3 small onions • 400 g champignons • ½ cup rice • 100 g vegetable oil • 100 ml meat broth • salt • set of spices for pilaf • ground black pepper
1. Cut the mushrooms into slices. Grate the carrots. Peel and dice the onion.
2. First, fry the mushrooms in half the oil, then transfer to a saucepan. In the remaining oil, fry the carrots and onions separately. Stir fried vegetables with mushrooms.
3. Cook rice for 10 minutes, rinse with cold water, put in mushrooms, pour in broth, salt and pepper. Season with spices and simmer for 20 minutes.
Nodules with mushrooms
Cooking time: 60 min
For 4 servings: • 1 egg • 2 tables. tablespoons of granulated sugar • 500 ml of milk • ½ teaspoon. tablespoons of soda • 400 g flour • 4 tablespoons. tablespoons of vegetable oil • 400 g of mushrooms • 1 onion • 20 g of dill greens • smoked cheese with a pigtail • a few feathers of green onions • salt • ground black pepper
1. Beat the egg with sugar and salt, pour half of the warm milk. Mix soda with flour, add to the milk mixture. Gradually dilute it with the remaining milk, pour in the butter and whisk. Add 150 ml of hot water (95 ° C). Bake thin pancakes.
2. Boil mushrooms for 30 minutes, then chop finely. Finely chop the onion. Chop greens. Heat the remaining oil and fry the onions for 3 minutes. Add mushrooms and fry for 15 minutes. Put greens, salt, pepper and fry for 5 minutes. Put the stuffing on the pancakes and make “knots”.
Beef with mushrooms
Cooking time: 1 h 10 min
For 4 servings: • 700 g of beef pulp • 150 g of champignons • 3 cloves of garlic • 60 g of sun-dried tomatoes • ½ bunch of parsley • 4 tablespoons. tablespoons of olive oil • salt • ground black pepper • 8 cherry tomatoes for decoration
1. Heat the oven to 180 ° C. Wash the meat, dry it and make a deep cut with a thin sharp knife.
2. Finely chop the champignons. Peel and finely chop the garlic. Throw the tomatoes on a sieve and chop finely. Finely chop the parsley.
3. Preheat 2 tables in a pan. tablespoons butter and fry the garlic for 2 min. Add mushrooms, tomatoes and parsley, fry for 3 minutes, salt and pepper.
4. Fill the meat with filling, fry on all sides in the remaining oil and bake in the oven for 30 minutes.
Seafood mushroom soup
Cooking time: 60 min
For 4 servings: • 200 g of unpeeled shrimp • 150 g of squid fillet • 200 g of mushrooms • 1 onion • 1 clove of garlic • 350 ml of cream • 100 ml of dry white wine • 700 ml of chicken stock • 50 g of butter • dill greens • salt
1. Thaw shrimp, peel and rinse. Boil squids (3 min), cut into rings. Chop the garlic. Cut the mushrooms.
2. Peel the onion, finely chop and brown in butter.
Add garlic, mushrooms and simmer another 8 minutes. Pour in wine, bring to a boil, remove the lid and cook for 5 minutes.
3. Boil the broth. Put the mushroom mass in it and cook for 5 minutes. Add seafood and cook for 1 min. Pour in cream, bring to a boil (do not boil!) And remove from heat.
Mushroom hodgepodge
Cooking time: 1 h 30 min
For 4 servings: • 500 g of frozen porcini mushrooms • 300 g of sauerkraut • 2 onions • 2 tables. tablespoons of vegetable oil • 2 tables. tablespoons of tomato paste • 3 pickles • 20 g of green onions • 4 tables. sour cream • 1 bay leaf
• 4 things. peppercorns • salt
1. Boil 2 liters of water, salt, put mushrooms and cook for about 50 minutes. Discard sauerkraut on a sieve. If it is very acidic, pre-soak it for 30 minutes in cold water and then squeeze.
2. Peel, wash, dry and finely chop the onion. Heat the vegetable oil and fry the onion for 5-7 minutes, then add the tomato paste, simmer another 5 minutes and remove from heat. In a pan with mushroom broth and mushrooms, put the prepared sauerkraut and cook for 10 minutes. Then add the stewed onion and leave it on fire for another 5 min.
3. Cut pickles into small cubes, put in soup, add bay leaf, peppercorns, cook for 5 minutes. Then turn off the fire, tightly close the pan with a lid and leave it on the stove for another 10-15 minutes. Coarsely chop green onion. Pour soup into plates, add green onions and sour cream.
"Napoleon" with cheese cream
Cooking time: 2 hours 30 minutes
For 4 servings: • 1 pack of frozen puff pastry • 400 ml of cream cheese in trays of mushrooms • 2 onions • 1 bunch of dill • salt • ground black pepper • 1 table. spoon of vegetable oil
1. Defrost the dough. Heat the oven to 180 ° C. Thinly roll out the dough on a table sprinkled with flour, put on a baking sheet lined with baking paper and bake cakes in turn, as indicated on the package. Allow to cool.
2. Peel and finely chop onions. Wash the dill, dry and chop finely. Heat vegetable oil in a pan and brown the onion. Remove from pan and mix thoroughly with cream cheese and chopped dill.
3. Grease the cooled cakes with the resulting cream and lay on top of each other. Press lightly. The top can be decorated with sprigs of dill and canned mushrooms.
TIP: any cream cheese can be used to make the cream by adding finely chopped canned mushrooms to it.
Beetroot Mushroom Caviar
Cooking time: 60 min
For 4 servings: • 600 g beets • 2 carrots • 1 onion • 2 cloves of garlic • 2 teaspoon. tablespoons of 5% vinegar • 150 g of peeled walnuts • 200 g of pickled mushrooms • 500 g of leaf lettuce • 4 tables. tablespoons of olive oil • 30 g of cilantro greens • salt • ground red pepper
1. Wash the beets, peel and grate on a coarse grater. Prepare carrots and onions. Grate the carrots, finely chop the onion. In a pan, heat 2 tables. tablespoons of olive oil, put onions and carrots. Stir frying for 5 minutes. Add beets, pour vinegar, mix and fry for another 15 minutes. Then remove the vegetables from the heat and cool.
2. Peel and pass the garlic through a press. Chop walnuts. Discard the pickled mushrooms on a sieve and, letting the marinade drain, finely chop. To sort through lettuce leaves, to wash and dry.
3. Mix fried vegetables with garlic, nuts and mushrooms. Salt, pepper and season with the remaining olive oil. Chop the cilantro. Arrange lettuce leaves on a platter. Put caviar on each slide and sprinkle with cilantro.
