What can be done with mushrooms recipe. Necessary ingredients for cooking tender mushrooms with herbs and veal in sour cream

Potato salad with mushrooms 1. Strain the mushrooms from the filling. Cut large mushrooms, and use small ones whole. 2. Finely chop the onion, sauté with chopped garlic in oil. 3. Cut potatoes and cucumbers into slices. 4. Finely chop the eggs. 5. Prepared Ingredients Mixed...You will need: boiled potatoes 2 pcs., marinated mushrooms 200 g, boiled eggs 2 pcs., pickled cucumbers 2 pcs., onion 1/2 head, garlic 2 cloves, mayonnaise 1/2 cup

Salad with pickled mushrooms (4) 1. Cut the fish fillet into slices. 2. Cut potatoes, cucumber and eggs into slices. 3. Combine the prepared ingredients with mushrooms, salt and season with oil. 4. To serve, place the salad on a platter lined with radicchio lettuce.Required: fillet smoked fish- 200 g, pickled mushrooms - 150 g, boiled potatoes - 2 pcs., cucumber - 1 pc., boiled eggs - 2 pcs., olive oil - 2 tbsp. spoons, salt

Herring with pickled mushrooms Cut the herring fillet into thin slices. Place the fillet in the form of an ear or stretched out on a dish, put whole mushrooms, pickled onions around, onion rings and slices of tomatoes on top, sprinkle with chopped green onions. Water see...You will need: vinegar 3% - 1 tbsp. spoon, olive oil - 1 tbsp. spoon, green onion - 1 bunch, onion- 1 pc., tomatoes - 2 pcs., pickled onion seedlings - 1/2 cup, pickled mushrooms - 300 g, herring fillet - 2 pcs., sugar - 1/2 teaspoon, salt to taste

Spaghetti with mushrooms Cut the onion and ham into strips and fry in oil, warm the mushrooms in brine. Boil the vermicelli following the directions on the package. After draining the water, salt the vermicelli, pepper, season with butter and grated cheese. Put the vermicelli on a dish, put on top ...You will need: ground black pepper - to taste, grated cheese - 4 tbsp. spoons, vegetable oil - 3 tbsp. spoons, butter - 100 g, salt - to taste, onion - 1 head, boiled ham - 80 g, pickled mushrooms - 320 g, spaghetti - 400 g

Salad with pickled mushrooms Boil cauliflower and chicken breast in lightly salted water, cool, tear the chicken into fibers. Put a lettuce leaf on a plate, take turns picking out cauliflower, chicken, chopped bell pepper, pickled mushrooms. Top with sauce...You will need: For 1 serving: pickled mushrooms 3 tbsp. spoons, cauliflower 4-5 inflorescences, bell pepper 1/2, chicken breast 1/3-1/4, 1 tbsp sour cream, 0.5 tbsp mayonnaise, knife-tipped Dijon mustard, lettuce for garnish.

Aspic with ham and mushrooms. Cut the ham into 5 mm slices, grate the carrots for Korean carrot, start 1 min in a small amount of water 1 min in the microwave, cool. Drain the marinade from the pickled mushrooms, rinse. Prepare the broth: I made from bouillon cubes (2pcs -...You will need:, Ham - 150g, marinated mushrooms -300g, green pea- 100g, carrot - 1 pc, broth (beef + mushroom, 1: 2) - 1.5l, gelatin - 50g, parsley, dill.,

salad with tongue We cut the tongue with straws. Potatoes - cubes, but not small, 1.5x1.5 cm somewhere. Salt, pepper. Bell pepper cut into strips. Fresh cucumber is also cut into cubes 1.5x1.5 cm, like potatoes. Cut the onion. The next step is pickled mushrooms. Pour out light...You will need: Beef tongue (pre-boil for 2-4 hours, immediately put in cold water and remove the skin) - 300 - 500 g, Potatoes (boil in their skins or peel, cut into cubes and boil, salting the water) - 2-3 pieces , Sweet yellow pepper (you can take any color ...

Salad with pickled mushrooms "On duty" Boiled a potato or a couple in their uniforms, cut small cubes, added chopped onion, pickled and fresh cucumbers, finely chopped greens and a clove of garlic. Everything was mixed with pickled mushrooms and flavored with rustic sunflower oil...You will need: Pickled or salted mushrooms, in my case, mushrooms, red onion, boiled potatoes, pickled cucumber, fresh cucumber, dill, onion, salt, pepper, garlic, rustic sunflower oil.

Pickled mushrooms Soak mushrooms overnight cold water, then we wash them, fill them again with water and bring to a boil, drain the water, wash the mushrooms and pour again cold water, as it boils, remove the foam and cook stirring for ~ 2 hours. Then drain the water and add the marinade. We cook p...You will need: mushrooms, salt, sugar, vinegar 9%, Bay leaf, black pepper, ground, allspice, peas, cloves

Lenten cabbage rolls (with buckwheat, mushrooms, vegetables) Disassemble the cabbage forks into leaves. cabbage leaves scald, cut off thick veins. Boil buckwheat, chop carrots, finely chop the onion, chop the tomatoes, chop the pepper into strips. Pickled mushrooms do not require additional processing, the same is true of salted mushrooms ...You will need: cabbage forks, 200 g buckwheat, 200 g carrots, 2 onions, vegetable oil, 200 g tomatoes or 2-3 tbsp. spoons tomato paste, mushrooms (can be pickled, salted, dried or raw), salt, ground black pepper, 1/2 sweet pod bell pepper, h, ...

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 boletus. And according to many mushroom lovers, their palatability even surpass 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 to figure it out together today 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 the most 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 cook a salad and an appetizer from mushrooms, you can put them on mushroom caviar or julienne, decorate honey mushrooms and the simplest mushroom soup, and the most difficult mushroom hodgepodge. Honey mushrooms are salted and pickled, dried and frozen to feast on forest mushrooms long winter. Yes, and simply fried with potatoes and whitened with sour cream mushrooms will not leave indifferent neither children nor adults.

Today the site "Culinary Eden" has collected and diligently recorded for you a selection of the most important tips and secrets, as well as the most interesting recipes, which are sure to help not even too much experienced housewives it's easy to figure out how to cook mushrooms.

1. Most the best way to get mushrooms into your kitchen was and still is a trip to 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. various kinds, 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 actually be sold 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 foreign odors. If the mushrooms offered to you look noticeably sluggish, if mold has formed on them or some of the mushrooms have rotted, if unpleasant notes of souring have been added to their 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 very last resort cooking 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. Ready mushrooms Serve immediately, sprinkled with chopped dill.

5. No less tasty is the old one cold appetizer from boiled mushrooms with horseradish. Peel and rinse 500 g of fresh mushrooms. Put the mushrooms in a saucepan, add one parsley root, chopped 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. spoons 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. Very easy to cook delicious soup from mushrooms 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 Russian cuisine. Rinse and wring out one kilo 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. spoons 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 ghee and bake in a preheated oven at 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 olive oil, add mushrooms, beans and 1 tbsp. spoon 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. Delicious 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. Ready dough divide into two parts, wrap cling film and refrigerate 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, lay it on top mushroom stuffing, cover with the 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. Ready pie Remove from the oven and pour a few tablespoons of lightly salted sour cream into the filling through the top 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.

Forest mushrooms are one of the most delicious and useful mushrooms, they have a lot of phosphorus, protein, calcium, iron. From mushrooms you can cook a variety of nutritious meals, they are suitable for pickling, freezing and salting. Fried mushrooms - lovely dish for a family meal, simple and varied, because mushrooms are combined with many vegetables, meat dishes. They are especially tasty with sour cream or cream sauce and greenery.

Forest mushrooms are one of the most delicious and healthy mushrooms, they have a lot of phosphorus, protein, calcium, iron

Fresh mushrooms must first be boiled twice for a quarter of an hour, changing the water during the break. Then they can be fried in any oil until golden brown. If mushrooms are not pre-boiled, then after washing in running water, the mushrooms can be stewed for half an hour until the liquid has completely evaporated, salting during the cooking process.

Before cooking, mushrooms must be washed, cleaned of forest debris. If the legs are long, then they are cut off, leaving only a small stump.

Frozen mushrooms are even easier to fry. Wash, boil and defrost them before frying should not be. Mushrooms spread on a well-heated frying pan, poured with oil. Fry them for a quarter of an hour over medium heat, without covering the container with a lid.

If fried mushrooms with onions, then first fry the onion, cut into half rings. Moreover, a sign of the readiness of the dish is that it becomes a uniform color.

How to fry mushrooms (video)

How tasty and quick to cook fried mushrooms in a pan

One of the most simple ways cooking fragrant fried mushrooms such:

1. For three quarters of a kilogram of mushrooms, you need a few cloves of garlic, herbs and a few tablespoons of oil for frying. This amount is enough for five servings.
2. Mushrooms are washed and boiled, prepared garlic and parsley are finely chopped.
3. Oil is poured into a heated frying pan, on which garlic is first fried.
4. Then spread parsley and mushrooms on it. With stirring, fry for a third of an hour.

It is best to eat them hot.

A simple recipe for fried mushrooms with onions

It is very easy to fry mushrooms with onions. For 600 grams of forest gifts, you need a couple of large onions. First, prepared mushrooms are laid out on hot pan without oil. Do not cover the container with a lid, so excess moisture will evaporate faster. After that, oil is poured into the pan and chopped onions are laid out. It should take about a third of an hour to be ready. At the end, the mushrooms are salted and peppered, and sprinkled with herbs before serving.

Fried mushrooms in a pan

Recipe for fried mushrooms with garlic and mayonnaise

This dish can even claim as worthy decoration festive feast. It can be considered as a separate dish, it also goes well with meat and potatoes. For a kilogram of fresh mushrooms, you need a large onion, several cloves of garlic, a glass of mayonnaise, oil, red and black peppers, greens.

Cooking sequence:

1. Mushrooms are boiled with the addition a small amount citric acid.
2. Allow excess liquid to drain.
3. Fry for a little less than half an hour over medium heat.
4. Add chopped onion and continue the process for a few more minutes.
5. Then add chopped garlic, salt and pepper.
6. AT last turn pour in mayonnaise and simmer the workpiece over low heat for a quarter of an hour.
7. Served with chopped parsley and dill.

Fried mushrooms with sour cream

Appetizing fried mushrooms with cream

For cooking fragrant dish from forest mushrooms, you need to have them a little more than half a kilogram, you also need three onions, a quarter cup of butter, and a half cup heavy cream, a little hard cheese, pepper, salt, herbs.

Technological sequence:

1. Mushrooms are boiled for a quarter of an hour.
2. Onions are fried until golden brown.
3. Add mushrooms to it and continue the process for ten minutes.
4. Pour half the cream, pepper and salt and keep under the lid on the smallest fire for ten minutes. Otherwise, the cream will separate.
5. Pour the grated cheese, pour in the remaining cream, hold in the same mode for another ten minutes.

Fried mushrooms

You can cook another variation of the previous recipe:

1. Fry a couple of onions with a few cloves of garlic for several minutes until golden brown and fragrant.
2. Boil a kilogram of forest mushrooms in salt water for a third of an hour.
3. Pour the mushroom semi-finished product to the onion-garlic dressing, add pepper and salt and fry for a quarter of an hour.
4. Pour the cream into the pan and leave the dish under the lid on the slowest fire for another quarter of an hour. Sprinkle with herbs before serving.

How much to fry mushrooms (video)

Option with frozen mushrooms: a pound of potatoes, the same amount of forest mushrooms, an onion head. Cooking technology:

1. Fry chopped onion until golden brown.
2. Put frozen mushrooms to it and fry for five minutes.
3. After that, pour out the potatoes cut into strips, salt, pepper and fry for a third of an hour until golden brown.
4. Per serving ready meal you need a spoonful of sour cream.

Technological features of frying raw mushrooms:

• Cut large hats in half, remove the legs, leaving a couple of centimeters at the base.
• Boil mushrooms (half a kilogram) in salted water for ten minutes.
• Let them drain.
• Fry the onion with 50 grams of chopped bacon in an open container.
• Add mushrooms and chopped potatoes, fry for ten minutes until golden brown, salt and pepper before finishing.

You can fry the potatoes separately from the mushrooms, and then add it to them. After that, keep the dish under the lid for five minutes.

hearty dish fried mushrooms, potatoes and onions

Recipe for an appetizer with fried mushrooms for the winter

For winter harvest from fried mushrooms per kilogram of forest gifts you need a glass vegetable oil. The procurement process consists of the following steps:

1. Prepared mushrooms are boiled for ten minutes, let them drain.
2. Mushrooms cut in half are folded into a pan with heated oil and stewed under the lid for half an hour.
3. Then you should open the pan and continue to fry the mushrooms until the moisture has completely evaporated, at the end of the process you should salt them.
4. Ready mushrooms are put in sterile jars and poured with hot oil up to the very neck.
5. If there is not enough oil, then you should heat up an additional amount of it.
6. Banks capped nylon lids and store in the refrigerator for up to six months.

Alternatively, you can make a blank with fried onions at the rate of a large onion per kilogram of mushrooms. Vegetables go through the same frying stages as mushrooms.

How to cook mushrooms (video)

These are not all recipes for fried mushrooms. But in order not to spoil the pleasure of delicious dish, you need to be able to distinguish edible mushrooms from their poisonous counterparts. Young edible varieties have a spherical cap, while adults are almost flat with a small tubercle in the middle. It is dirty brown or yellowish in color, and in young individuals it is also scaly. The plates fit snugly to the leg, at first they are light, and then turn yellow. The stem of the mushrooms is long, thin, slightly thickened towards the bottom, there is a white ring on the upper part. In adult specimens, it is rough and fibrous in taste, completely unsuitable for food.

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September is the time for collecting autumn mushrooms. it 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.

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. Cheese chop on a fine grater. Put honey 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. Also, if you want to get snack, a independent dish then add the mushrooms boiled chicken, disassembled into fibers (you will need 300-400 grams of poultry oil). Lay down chicken fillet after adding sour cream and spices to mushrooms. Do not increase the cooking time. It is better not to shift such julienne into cocottes, but bake and submit in the form.

Scrambled eggs with mushrooms

7 simple recipes with mushrooms

Fried mushrooms with mushrooms - hearty and tasty breakfast, and if you cook mushrooms in advance, then you will need quite a bit of cooking time.

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 keep fast or just want to make the dish less nutritious, milk can be replaced with potato broth, and butter- vegetable. 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 it will turn out potato zrazy- form cutlets, roll them in flour and fry in butter.

Salad "Rustic Chic"

This salad is quick and easy to make. His main secret- 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. Boiled potatoes and chop the cucumbers coarse grater, cheese - on a shallow.

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

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 for 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 keeps in the refrigerator for 4-5 days. If you are going to use it as an auxiliary ingredient, then you can freeze it.