Recipes for cooking salted mushrooms. Recipes for salted mushrooms

As often happens: a huge amount of pickles is prepared for the winter, and as a result, by the time next summer arrives, there are still a lot of even unopened jars of pickles and tomatoes left. That's when you have to think, what to cook from pickled cucumbers, after all, the products should not be wasted. Most housewives immediately think of various salads and snacks where you can add cucumbers, but today we’ll look at slightly different, more interesting recipes.

Soup with smoked meats and pickles

Of course, what collection of recipes with pickled cucumbers would be complete without the famous solyanka soup. Only this time it will not be an ordinary, familiar hodgepodge, but a flavorful soup with the addition of smoked meats.

To prepare this soup you need the following products:

6 small pickles
4 large cloves of garlic
5 potatoes
1 carrot
1 small onion
200 gr. any smoked meats
7 pcs. any fresh mushrooms
1 bunch of parsley (greens)
parsley root
small piece of celery root
bay leaf, salt and pepper

The amount of these ingredients is calculated for a 5-liter saucepan.

Cooking process:

1. When the water boils, add whole cloves of garlic and celery, boil everything for about 25 minutes, and then remove from the pan - they will no longer be needed.

2. Cut the potatoes into cubes, and the onions and mushrooms into cubes; you can grate the carrots and parsley root. Saute the vegetables in vegetable oil, and then add them to the pan. We also add mushrooms and potatoes. You need to cook until the potatoes are half cooked.

3. Then add grated pickles and diced smoked meats to the pan. Salt, add pepper and bay leaf. Cook until fully cooked. Then add chopped parsley to the prepared soup.

The result was a fragrant and very tasty soup. It is best served with sour cream.

Pies with rice and cucumbers

A very interesting recipe and, despite the simple preparation, the pies turn out very tasty.

Required Products:

For the test:

200 ml 10% cream
eggs - 2 pieces.
sugar - 2 tablespoons
dry yeast – 0.5 packs
salt – 0.25 tsp.
melted cream butter - 2 tablespoons

For the filling:

pickled cucumbers – 5 pcs.
onions – 2 pieces.
boiled rice – 3-4 cups
sunflower oil – ½ cup
pepper and salt to taste

Cooking process:

1. First, knead the dough. Beat the eggs with a mixer along with sugar, salt, yeast and heated cream (hot, but not scalding). Pour enough flour into the resulting mass to make a thick dough. Place the kneaded dough in a warm place for 1.5 hours until it rises. The first time you lift the dough, you will need to knead it, and the second time you can start cutting it.

2. Finely chop the pickles and onions and place on medium heat to evaporate. As soon as all the liquid is gone, add sunflower oil, reduce the heat and leave to simmer for another 1-1.5 hours until the cucumbers become soft.

Adjika from pickled cucumbers

To prepare adjika you need the following products:

pickled cucumbers – 4 pcs (medium size)
garlic – 5 cloves
vegetable oil – 2 teaspoons.
tomato paste - 2 tablespoons.
ground red and black pepper

Cooking process:

1. Grate the pickled cucumbers on a fine grater, and also chop the garlic. Then mix the cucumbers with garlic and stir well.

2. Then add tomato paste, vegetable oil, red and ground pepper to this mass (you can add other spices if desired) and mix well again.

3. Put the adjika in the refrigerator for the whole day, or best of all, for 12 hours, so that it has time to brew. A unique spicy addition to dishes is ready! This savory appetizer goes well with any meat product.

And, of course, if you are thinking about what to make from pickled cucumbers, don’t ignore all kinds of salads. For example, you can prepare a wonderful Olivier salad with chanterelles, where pickles are one of the main ingredients.

I always cook pickles in salads. Finely chop, add a lot of onions and pour in fragrant sunflower oil, very tasty. You can prepare rassolnik, which is also a very tasty dish. But most of all I like chicken stewed with pickled cucumbers: finely chop half the chicken, put it in a casserole, add some water and let it simmer for an hour and a half, then grate a couple of cucumbers on a fine grater, chop the onions and carrots into a frying pan with a large spoonful of flour until golden brown and throw in the cucumbers and everything else and lightly fry and then we send everything to the chicken and let it simmer for another fifteen minutes, you can add water, you should get a beautiful gravy. And it is served with mashed potatoes.

Depending on the degree of their saltiness - from cottage cheese and fried onions to minced meat

For a snack, prepare a salad with pickled green cucumber or other original salad recipes with pickled cucumber. Next, for the first course, you can cook soup with pearl barley and pickled cucumber - rassolnik. The second dish is Tatar-style basics, pickled cucumbers are also added there, the meat can be chosen to taste. And for the third tea, I liked the recipe for buns with pickles, a very unexpected filling. They say that they taste like pies with mushrooms - this is for those who haven’t picked mushrooms, but have picked a lot of cucumbers :):

We make the filling from the following products:
For the test we take:

Now the detailed recipe:
Boil carrots, potatoes (can be in the microwave), cut them into cubes along with the cucumber, add mayonnaise, a quick and cool salad
Pickles very tasty and so on. But you can prepare a lot of dishes from them. For example, you can prepare various soups. I really liked the pickle. You can also make a quick salad.
Cut the cucumbers into slices and place in a shallow bowl. Next, cut the onion, pepper (required) and pour a couple of tablespoons of sunflower oil. The salad turns out amazingly delicious. It can be served with boiled potatoes, or you can just eat it with kebab, for example). By the way, this salad can be stored for more than a day in the refrigerator and its taste will not change. But it is very tasty. so it is usually eaten quickly).
Cut the pickled cucumbers into cubes, add finely chopped onions and canned green peas, season with vegetable oil. The salad can be peppered to taste. Simple and quick, can be served with boiled or fried potatoes.
Personally, I use pickles either for making salads, or sometimes add them to pizza, or make a soup called rassolnik. I really love vinaigrette with pickles. As an option, add it to the filling of pies.
Pies. Mix pickled cucumbers and boiled eggs with boiled rice, add salt and pepper. The filling for the pies is ready!
I really like this recipe for solyanka: cook broth from any meat. Stew carrots and onions in a frying pan, add pickles, tomato paste, and simmer a little more. Remove the meat, divide it into small pieces, plus any meat products you can find at home. Mix everything and let it brew. Serve with a slice of lemon. You can add potatoes to the broth, but this is optional.
They can become part of salads (many different ones, for every taste), you can cook pickle soup, you can simply eat a pickled cucumber with potatoes and a piece of fish or meat. People have different tastes, but there are a lot of ideas. You can even put pickled cucumber cut lengthwise into strips into rolls along with crab sticks, it will be very tasty.
Pickles can be used to make a paste for sandwiches. Grate the cucumbers on a fine grater, add grated eggs and pre-crushed sprats with a fork (you can replace them with sprat pate). Mix everything and season with mayonnaise. Spread the resulting paste on bread and decorate with herbs.
We always add pickles to vinaigrette, Olivier salad, Stolichny, five-minute pizza, solyanka, rassolnik. And I also like to just crack pickles as a bite instead of bread)) Although this is probably not very healthy ((

Salted milk mushroom salad. Cut the milk mushrooms into two, and large ones into four parts. Chop the onion as finely as possible, sprinkle on top, pour in vinegar, Provençal oil and mix. This salad can be prepared differently. Cut the milk mushrooms into large pieces, add finely chopped onions, canned green peas, vegetable oil, prepared mustard, and ground black pepper. Mix everything, put in a salad bowl and garnish with herbs.

Salad of salted mushrooms and sauerkraut. Wash the mushrooms, drain, cut into slices, mix with squeezed sauerkraut and chopped onions or green onions. Season the mixture with vegetable oil, sugar, add salt and mix. Place the salad in a salad bowl, sprinkle with black pepper and garnish with parsley sprigs.

For 180 g of mushrooms - 150 g of cabbage, 30 g of onion, 25 g of butter, 6 g of sugar.

Salad of salted mushrooms and vegetables. Cut well-washed mushrooms and pickled cucumbers into slices. Boil potatoes and carrots in their skins in salted water. Boil the beets without salt. Cool the vegetables, peel and cut into slices. Cut the onion into half rings. Finely chop fresh white cabbage. Combine the prepared products, season with vegetable oil, sugar, salt and mix well.

Place the salad in a salad bowl, garnish with herbs (sprinkle with black pepper first).

For 100 g of mushrooms - 35 g cucumbers, 30 g onions, 75 g potatoes, 35 g beets, 30 g carrots, 45 g cabbage, 25 g butter, 6 g sugar.

Salted mushrooms with sour cream. After cutting pickled or salted mushrooms into pieces, add sour cream, finely chopped green onions and mix everything well.

For 230 g of mushrooms - 35 g of onion, 130 g of sour cream.

Salted mushrooms with potatoes, cabbage and cucumbers. Boil potatoes in their skins, peel and cut into slices. Finely chop the salted mushrooms. Sort through the sauerkraut and squeeze out the excess brine. Mix all the vegetables with mushrooms, add finely chopped onions, pour in oil and vinegar, sprinkle with salt and pepper and mix well. Decorate the dish with slices of pickled cucumbers, small mushroom guts, finely chopped dill and cockerel.

For 150 g of mushrooms - 210 g of potatoes, a glass of sauerkraut, pickled cucumber, 2-3 tablespoons of vegetable oil. Salt, pepper and herbs to taste.

Sandwiches with baked champignons. Salt the caps of fresh champignons, place them on a greased baking sheet and bake in the oven. Finely chop the cooled mushrooms, crush them and mix with well-pounded butter. Spread the prepared mixture onto a slice of bread.

For 135 g of champignons - 15 g of butter, 120 g of bread.

Sandwiches with salted mushrooms. Strain the mushrooms and mince them twice. Spread the bread slices with butter and then place the mushroom mixture on top. Place sprats or smoked sprat on sandwiches. Garnish with finely chopped herbs.

For 60 g of mushrooms - 15 g of butter, 120 g of bread, 20 g of sprat or smoked sprat.

Toasts with stewed mushrooms and eggs. Boil fresh mushrooms in salted water (4 minutes), drain, finely chop and simmer with butter until tender. In a lightly greased frying pan, fry the slices of bread on both sides, cool them and place the cooled mushrooms in an even layer on each. Place hard-boiled egg halves on top and sprinkle with finely chopped green onions.

For 150 g of mushrooms - 15 g of butter, 150 g of bread, two eggs.

Dried mushroom caviar with garlic. Soak the mushrooms, boil and mince. Fry finely chopped onions or green onions in vegetable oil, mix them with mushrooms, add salt and simmer over low heat for 7-10 minutes. When the caviar has cooled, season it with crushed garlic, vinegar, and salt to taste, mix well. For 75 g of mushrooms - 140 g of onion, 60 g of oil, 10 g of garlic, vinegar.

Caviar from salted or pickled mushrooms. Take salted or pickled porcini mushrooms, boletus, aspen and others, chop finely, add chopped onions, fried in vegetable oil. Add salt to taste to the mixture, sprinkle with pepper and mix well. You can add vinegar to taste. Place the caviar in a salad bowl, garnish with onion slices or finely chopped green onions. For 170 g of mushrooms - 100 g of onion, 60 g of oil.

Fresh mushroom caviar. Peel the mushrooms, rinse, cut into pieces and cook for about an hour. Then cool them, strain and pass through a meat grinder. Add onion fried in vegetable oil and mix well. Caviar can be consumed immediately or placed in jars for long-term storage.

For 200-300 g of mushrooms - 1-2 onions, 3-4 tablespoons of vegetable oil. Pepper and salt to taste.

Mushrooms with sour cream sauce. Mushrooms of any kind, salted or pickled, coarsely chop, add chopped onions (or green feathers), canned green peas, and, if desired, boiled potatoes. Mix all this well with sour cream sauce. Sour cream sauce is prepared as follows: add egg yolk to 150 g of vinegar mixed half and half with water and steam until thickened, add 150 g of sour cream to the cooled mass. Salt and pepper to taste. Sour cream sauce can be replaced with mayonnaise.

For 500 g of mushrooms - 300 g of canned green peas, 2 heads of onions or 100 g of green onions, 2-3 boiled potatoes.

Forshmak made from salted mushrooms and herring. Cut off the thin edge of the belly and fins of the herring, make a cut along the entire length of the back and remove the skin, starting from the head. Then take out the insides, remove the head and tail, vertebral and rib bones. Wash the herring pulp and cut into transverse pieces. To add juiciness to herring and remove excess salt. can be soaked in milk. Pass the herring pulp, half the mushrooms and onions through a meat grinder. Chop the second half of the mushrooms, combine with the prepared mass, season with vegetable oil, and mix. Place the forshmak on a plate and garnish with finely chopped green onions.

For 250 g of mushrooms - 60 g of herring, 50 g of onion, 30 g of butter.

Vinaigrette with mushrooms, Cut boiled potatoes, beets and cucumbers into thin slices. Squeeze the sauerkraut, and if it is too sour, rinse it. Add vegetable oil, chopped onion, vinegar, salt, pepper, mustard to the vegetables and mix. The vinaigrette can also be seasoned with mayonnaise with the addition of “Yuzhny” sauce or salad dressing.

In the summer, you can put fresh tomatoes, lettuce in the vinaigrette, and replace the sauerkraut with pickled cabbage. Add chopped salted or pickled mushrooms (white mushrooms, milk mushrooms, saffron milk caps) to the prepared vinaigrette (a quarter of the volume). To prepare salad dressing, take 250 g of three percent vinegar, dissolve 15 g of salt, 15 g of sugar in it, add 250 g of vegetable oil, and a little ground pepper. The dressing is stored in a bottle in a cool place. Shake before use.

For 80 g of mushrooms - 30 g of carrots, 80 g of potatoes, 50 g of beets, 120 g of cabbage, 60 g of cucumbers, 50 g of onions, 30 g of mayonnaise.

Tomatoes stuffed with mushrooms. Cut off the tops of strong, medium-sized tomatoes with a sharp knife and remove the core. Boil fresh mushrooms (4 minutes), drain, chop finely, add salt and simmer in vegetable oil until tender. Then add a finely chopped hard-boiled egg and a chopped bunch of herbs to the mushrooms. Sprinkle the mixture with black pepper, salt and mix well. Fill the tomatoes with the prepared minced meat, place them in a frying pan, cover them with cut off tops, sprinkle with ground breadcrumbs; pour vegetable oil and bake in the oven. Serve chilled, sprinkled with chopped herbs. For 100 g of mushrooms - 240 g of tomatoes, 30 g of butter, 1 egg, 15 g of crackers.

Mushrooms marinated or salted with vegetable oil and potatoes. 1 bowl of pickled or salted mushrooms, 1-2 onions, 1/3 cup vegetable oil, 1 kg of hot boiled potatoes.

Select mushrooms from the marinade, add finely chopped onion, stir and, pour vegetable oil or sour cream, serve with hot potatoes.

Salted mushrooms, if they are too salty, soak in cold boiled water, remove with a slotted spoon and drain; then add onion, vegetable oil and serve fried or cold along with hot potatoes.

Mushroom mass with butter. 1 cup finely chopped boiled dried mushrooms, 1 onion, 2 tbsp. spoons of sour cream, 1.5 slices of bread, 1 tbsp. a spoonful of butter, vinegar, salt, sugar, milk, a little vegetable oil.

Fry boiled and finely chopped dried mushrooms together with onions in vegetable oil, cool, add the bread soaked in milk and pass through a meat grinder. Mix this mass with sour cream, put in well-pounded butter and grind. For taste, add a little salt, vinegar, sugar.

WHAT TO COOK FROM SALTED MUSHROOMS

Often used for cooking not only fresh or, but no less tasty salted and pickled. Of course, salted mushrooms are already an independent dish in themselves, and it is served as an appetizer with butter and onions, and often with boiled potatoes. Salted mushrooms are often added to other foods to give a dish a special taste, and to make the presentation of dishes more interesting, salted mushrooms are used to decorate them. Can be designed in the form of a mushroom clearing, a mushroom family. Recipes for cooking dishes with the addition of pickled mushrooms are easy to prepare. Just add mushrooms to sauerkraut and season with vegetable oil, and you’ll have an excellent appetizer.

Let's prepare a vinaigrette with pickled mushrooms. You need to take pickled or salted mushrooms, sauerkraut, boiled potatoes and onions. Chop the potatoes and onions, add them to the cabbage, add pickled mushrooms, if they are large they need to be chopped. Mix all vegetables and season with vegetable oil. Garnish the vinaigrette with mushrooms and onion rings. Mustard vegetable oil is very well suited for dressing salads and vinaigrettes; it gives dishes a specific pleasant taste with bitterness and a golden color.

Baked salted mushroom caps. The salted milk mushrooms must be washed and allowed to drain. If milk mushrooms are salted with legs, they must be cut off until a depression is formed in the cap. Then place the caps on a greased frying pan or in a baking dish, and place a piece of butter in each indentation in the cap. Then sprinkle the mushrooms with crushed white breadcrumbs and sprinkle with grated cheese. Bake in the oven for 20-30 minutes, then sprinkle with finely chopped green onions and dill. Serve on a plate with boiled potatoes.

Tomatoes stuffed with salted mushrooms. You need to take fresh ripe tomatoes, approximately the same size. Cut off the top of them and remove the middle with a spoon. Prepare the filling from salted or pickled mushrooms. Wash, soak and finely chop any salted mushrooms. Then fry in butter, cool, add a boiled chopped egg and finely chopped green onions. Fill the centers of the tomatoes with the prepared mushroom filling. Then add one teaspoon of sour cream. Cover the tops of the tomatoes with cut off tops and place on a baking sheet. Bake for 30 minutes. Serve with boiled potatoes or boiled fluffy rice.

Salted mushroom cutlets. Wash the salted mushrooms and soak in cold water for 3-4 hours, then dry and pass through a meat grinder. Prepare mashed potatoes with butter, add chopped mushrooms, add one raw egg and mix well. Form minced mushrooms and potatoes into cutlets, dip in beaten egg and roll in breadcrumbs. Fry the cutlets on both sides until golden brown. Serve with tomato sauce.

Marinated mushrooms in sour cream. Drain the marinated mushrooms from the brine and cut into slices. Fry the mushroom slices in oil with onions for 10-15 minutes, then add sour cream and simmer for another 10 minutes. When serving, sprinkle with fresh herbs.

The recipe for pickled mushrooms, just like the one, has been known to us since ancient times. Our distant ancestors stored mushrooms in large quantities for the winter. This tradition is still alive today. Well, who doesn’t love pickled mushrooms?

Often, we eat them as a snack, mixing them with onions and vegetable oil. However, if you show a little imagination, you can come up with other original recipes for salted mushroom dishes. This is what we will do today. So, let's look at some recipes that can be prepared from salted mushrooms.

Salad with salted mushrooms

The recipe for salad with pickled mushrooms presented below with photo is not only extremely simple, but also very versatile. This pickled mushroom salad recipe can be used for both a regular picnic and a holiday party. This simple salad with pickled mushrooms keeps well in the refrigerator. So you can prepare it ahead of time.

Ingredients:

¼ cup freshly squeezed lemon juice
2 teaspoons salt
2 teaspoons minced garlic
1 teaspoon dried basil
1 teaspoon dried oregano
¾ cup olive oil
900 grams of salted mushrooms
300 grams of cherry tomatoes
1 head of lettuce
225 grams of salami.

Salad recipe with pickled mushrooms

First, prepare the salad dressing. In a small bowl, mix lemon juice, salt, garlic and pepper. Add basil and oregano. Gradually add olive oil, constantly stirring our dressing.

Chop the salted mushrooms. Place in a bowl. Pour over the dressing. Place in the refrigerator for a while.

Cut cherry tomatoes into halves. Fry in a heated frying pan in olive oil for about 3 minutes. We send the fried tomatoes to the mushrooms. We also put the salami cut into cubes there. Mix the salad with salted mushrooms well.

We cover a flat salad bowl with lettuce leaves. Place salad with mushrooms on top. Serve either immediately or put in the refrigerator.

Now let’s move on to one of the main questions, and look at recipes for what can be prepared from pickled and salted mushrooms for the second course.

If we are talking about more satisfying dishes made from pickled mushrooms, then the main dish here is probably meat with pickled mushrooms. Basically, meat and mushrooms are cooked in the oven. Under cheese, this deliciousness simply cannot be compared with anything else. From side dishes

You can also highlight rice with pickled mushrooms or stewed potatoes. But there are other recipes for dishes with pickled mushrooms. Basically, salted mushrooms are usually combined with chicken, often with chicken breast. It is with chicken that we will begin the topic of main courses with salted mushrooms.

Chicken with salted mushrooms

Chicken and salted mushrooms can serve both as a main course and as an appetizer, because this delicacy can be served both hot and cold.

Ingredients:

2 teaspoons vegetable oil
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1 clove of garlic
120 – 150 grams of chicken meat (breast is better)
200 grams of salted mushrooms.

Chicken recipe with salted mushrooms

Heat vegetable oil in a frying pan. In a separate bowl, mix vinegar, mustard and chopped garlic clove. Dredge the chicken on all sides in this mixture. Next, place the chicken in a preheated frying pan and fry for approximately 3 minutes on each side.

Transfer the fried chicken to a plate. Chop the salted mushrooms. Serve the chicken to the table, topped with salted mushrooms.

Fried potatoes with salted mushrooms

Continuing the topic of main courses with pickled mushrooms, I would like to consider one very important question: are pickled mushrooms fried? Of course, most of us are accustomed to the fact that pickled mushrooms act as a snack. However, some of the most advanced cooks successfully use salted mushrooms as an additional ingredient in many main dishes, the most common of which is fried potatoes with pickled mushrooms.

Let's return to the question: is it possible to fry pickled mushrooms? The answer to this question is yes. Yes, you can fry salted mushrooms. However, when frying them, you should follow a certain cooking technology. Before frying pickled mushrooms, drain the brine and rinse the mushrooms with running water. Frying pickled mushrooms is usually done separately from the other ingredients. This can be explained by the fact that pickled mushrooms are a ready-to-eat product. Therefore, their cooking time is significantly less compared to other raw ingredients. You can fry pickled mushrooms with chopped onions, seasoning with salt and ground black pepper.

Now let's look at one of the recipes for preparing a second course with fried mushrooms. It will be potatoes with salted mushrooms.

Ingredients:

500 grams of potatoes
450 grams of mushrooms
1 teaspoon ground black pepper
1 clove of garlic
2-3 bay leaves
1 tablespoon table salt
1 ½ tablespoons vinegar
1 teaspoon sugar
1 ½ cups water.

Recipe for fried potatoes with salted mushrooms

For this cooking method, you can use ready-made salted mushrooms. Or you can salt them immediately before preparing fried potatoes. Here: Wash the mushrooms thoroughly and clean them of dirt. Cut large mushrooms in half (or into several parts). Place them in a saucepan. Fill with water. Bring to a boil. Boil over low heat for 20 minutes. Drain the water. You can save the mushroom broth. It will make a wonderful soup. Place the mushrooms in a clean, sterilized jar.

Mix the spices separately: pepper, bay leaf, salt, sugar, vinegar and water. You can add 2-3 cloves. Bring to a boil. Place a clove of garlic in a jar. Fill with brine. Leave at room temperature for several hours. Then put it in the refrigerator for 48 hours.

After this, fry the pickled mushrooms in a frying pan with the addition of vegetable oil. Transfer the fried salted mushrooms to a plate. In the same frying pan, fry the potatoes until tender. A couple of minutes before the end of cooking the potatoes, return the fried marinated mushrooms to the pan. Mix everything well. Sprinkle the potatoes with mushrooms with chopped parsley or dill. You can season it with sour cream.

Mushroom pie

We all know that mushroom pie exists. It is usually prepared from fresh mushrooms. However, not always. The recipe for pie with salted mushrooms is very unusual. You can prepare it in the traditional way. But we prefer a slightly different option. Let's prepare a pie with salted mushrooms and cream cheese.

Ingredients:

2 cups flour
2 large eggs
½ cup unsalted butter
1 teaspoon warm water
½ teaspoon yeast
½ teaspoon salt
900 grams of cream cheese
¼ boiled leg
1 cup chopped pickled mushrooms
2 egg whites
3 tablespoons chopped fresh parsley
½ teaspoon nutmeg

Recipe for pie with salted mushrooms

To bake mushroom pie, you can use any cream cheese. However, ricotta cheese is best. We put it on a sieve (or wrap it in gauze) and remove excess liquid.

Preheat the oven to 220 degrees Celsius.

Let's make the dough. Place flour and eggs in a food processor. Add butter, previously cut into small cubes. Separately mix yeast with water. We send it to the combine. Add salt. Mix the dough for 1 minute until a ball or many small balls form.

In a separate large bowl, combine ricotta, shredded chicken (can be replaced with ham), mushrooms, egg whites, parsley, nutmeg, salt and pepper. Roll out the first layer of dough on a lightly floured surface. Place it in a baking dish. Place the filling on top. Cover with a second layer of dough. We pinch the edges. Brush our pie with beaten egg. Bake for 1 hour until the crust is golden brown.

This pie can be served immediately or refrigerated overnight.

You can make pies with salted mushrooms in the same way. However, this will require more time.

Salted mushroom soup

Mushrooms are often used in soups, stews and other hot dishes. Since the nutritional value of mushrooms is not high, they are perfect for dietary nutrition. Salted and pickled mushrooms do not lose their unique taste and aroma. Therefore, they can be eaten not only as snacks, but also used to prepare soups and broths. We propose to analyze the recipe with a photo of soup with salted mushrooms.

Ingredients:

200 grams of pickled mushrooms
3 potatoes
3 tablespoons pearl barley
3 liters of water
1 onion
1 teaspoon dry dill
Salt and ground black pepper to taste
2 tablespoons of vegetable oil.

Salted mushroom soup recipe

Salted mushroom soup is prepared very simply and quickly, and does not require any special culinary knowledge or skills. To prepare this first dish, you can use any type of mushroom.

Pour water into a saucepan and place on high heat. If you want your soup to be more flavorful, use meat broth instead of water.

We wash the pearl barley well and fill it with cold water. Leave for 15 minutes so that it swells a little.

Peel the potatoes and cut them into medium-sized cubes. Place the potatoes in boiling water. Cook for 10 – 15 minutes. Next, add pearl barley. We continue to cook.

Remove the mushrooms from the marinade. Cut them into 3 – 4 parts. Small mushrooms can be left whole. Place in a frying pan onto which we have previously poured vegetable oil. We also put chopped onions there. Fry. When the potatoes are completely cooked, add the mushrooms and onions to the pan. Cook for another 10 minutes. After this, you can add salt and pepper to the soup to taste.

Sprinkle dry dill into the finished soup. Cover with a lid.

Pizza

The recipe for pizza with salted mushrooms can be absolutely anything. You can even come up with one yourself. We offer you our recipe for pizza with pickled mushrooms. It is based on the use of simple ingredients.

Ingredients:

1 kg pizza dough
2 cups grated cheese
2 ¼ teaspoons chopped fresh rosemary
½ teaspoon crushed red pepper
Salt to taste
1 ½ tablespoons olive oil
200 grams of smoked sausage
1 small red onion
150 grams of pickled mushrooms
Chopped fresh parsley (optional).

Pizza recipe with pickled mushrooms and smoked sausage

Preheat the oven to 220 degrees Celsius. Line a baking tray with baking paper. Place the dough on the work surface. Let it sit at room temperature for about 20 minutes. After that, roll it out lightly. Sprinkle with a little grated cheese, rosemary, salt and red pepper. Roll out into a thin layer. Transfer to the prepared baking sheet.

Heat olive oil in a small frying pan. Fry the sausage cut into slices on it for 5 minutes. Using a slotted spoon, remove the sausage from the pan. In the same frying pan, fry the red onion.

Next, put all the filling on the dough. Pizza with salted mushrooms and sausage is baked for 20 minutes. Next, it is removed from the oven and cooled slightly. Pizza with pickled mushrooms and sausage is good both hot and cold.

Salted mushroom caviar

Sometimes it happens that we pickled mushrooms unsuccessfully. No one is immune from this. So what to do in this case? Don't throw this most valuable product into the trash. In this case, we can give failed mushrooms a second life. Here a recipe for mushroom caviar made from salted mushrooms will come to our aid.

Ingredients:

250 grams of salted mushrooms
1 onion
2 tablespoons vegetable oil
Ground black pepper to taste
Vinegar to taste.

Salted mushroom caviar recipe

Place the salted mushrooms in a colander and rinse well with water. Let the water drain. Finely chop the mushrooms or grind them in a food processor.

Peel the onion, chop it and fry it in vegetable oil. Mix mushrooms with onions, pepper to taste. Add a small amount of table vinegar. Our salted mushroom caviar is ready. Now all that remains is to put it in jars and store it in the cold.

Solyanka

Solyanka is one of the most popular dishes in Russia. As you know, solyanka is a soup that is prepared on the basis of meat, fish or mushroom broth. The most important components of solyanka are pickled cucumbers or pickled mushrooms. It is believed that the word “solyanka” comes from the word “salt”.

This tasty and satisfying soup is considered one of the most difficult to prepare, since it includes a fairly large number of ingredients.

Unlike meat, mushroom solyanka with salted mushrooms is prepared much easier and faster.

Ingredients:

300 grams of salted mushrooms
200 grams cabbage
1 pickled cucumber
1 onion
2 – 3 potatoes
1 tablespoon tomato paste
1 lemon
1 – 2 tablespoons vegetable oil
2 ½ – 3 liters of water
10 – 12 olives
1 teaspoon chopped fresh herbs
Salt to taste.

Mushroom solyanka recipe

First, we prepare all the ingredients we need. Instead of tomato paste, you can use tomato juice or fresh tomatoes. Lemon should be cut into thin slices. It is better to take olives without pits.

Pour water into the pan. Bring to a boil over high heat. We send diced potatoes there. Reduce heat, cook for 20 minutes.

Cut fresh cabbage into thin strips. You can also use salted cabbage.

Chop mushrooms and onions into cubes. Fry in a frying pan. When the onions and mushrooms become soft, add the cabbage. Stir and simmer over low heat for 10 - 15 minutes. Add tomato or tomato paste. Mix. Transfer the entire mixture into a saucepan with potatoes.

By the way, as already mentioned, hodgepodge with salted mushrooms can be prepared without adding tomato paste. It is usually used to give a golden hue to the finished dish.

Cut the pickled cucumber into cubes and add to the soup. You can also add a few tablespoons of cucumber pickle. It will add some sharpness to the taste.

When all the vegetables have boiled well, add salt to our soup. If there is not enough sourness, add lemon slices.

At the very end, add the olives.

To make our mushroom hodgepodge more aromatic, you should add fresh or dried herbs to it.

As a rule, mushroom solyanka is served with yogurt sauce with garlic or regular sour cream.

Solyanka is an ideal food that is suitable for both the daily diet and the holiday menu.

Vinaigrette

Vinaigrette in Russia is one of the most popular vegetable salads, without which not a single holiday feast is complete. The recipe for vinaigrette with pickled mushrooms is somewhat different from the classic version of this salad.

Ingredients:

2 potatoes
100 grams of pickled mushrooms
1 beet
1 carrot
1 onion
1 can of canned beans
Salt and ground black pepper to taste
A few sprigs of fresh herbs.

Recipe for vinaigrette with salted mushrooms

To make our vinaigrette with salted mushrooms more tasty and aromatic, you should choose sweet beets of bright color. Checking the quality of beets is very simple. Lightly press your fingernail onto the skin of the root vegetable. If the beets are of high quality, then their skin will be thin, and the juice released will have a bright color. This vegetable is simply ideal for making vinaigrette.

Vinaigrette with pickled mushrooms is very easy to prepare. You need to boil all the necessary vegetables and chop them finely. To make the vinaigrette more tasty, you should boil all the vegetables in one pan.

Wash potatoes, carrots and beets. Place in a large saucepan. Cook over low heat for 1 hour.

Cool the boiled vegetables, peel and chop into small cubes of approximately the same size.

We also chop the pickled mushrooms.

Traditional vinaigrette salad is prepared with the addition of pickles and sauerkraut. You can replace these ingredients with regular salt.

Peel and chop the onion. Open the can of beans and drain the liquid.

You can use dried beans instead of canned beans. They should be washed and filled with cold water. Leave to swell for 10 – 12 hours (preferably overnight). When the beans have absorbed all the liquid, you need to drain the remaining water, add new water and cook in lightly salted water until tender.

Place all the ingredients in one large container. Season with ground black pepper and vegetable oil. Decorate with sprigs of fresh parsley or dill.

Since the vinaigrette includes pickled foods, it should not be stored for a long time. Otherwise, it may simply turn sour. Therefore, if you want to save time on preparing a salad, you can boil the vegetables in advance and store them in the refrigerator.

Salted mushrooms under a fur coat

We usually cook herring under a fur coat. This is a true classic of the genre. But the recipe for salted mushrooms under a fur coat salad is very original. To make pickled mushrooms under a fur coat, we will need to take:

2 potatoes
3 eggs
1 carrot
200 grams sausage cheese
50 grams of green onions
200 grams smoked chicken breast
100 grams of pickled mushrooms
200 grams of mayonnaise.

Recipe for pickled mushrooms under a fur coat

Boil eggs, potatoes and carrots. Grind using a grater. Cut the chicken breast into cubes. Finely chop the green onions. Three cheese on a fine grater.

Now we collect our salad of salted mushrooms under a fur coat. Place pickled mushrooms on the bottom of the salad bowl. Sprinkle with green onions. Coat with a thin layer of mayonnaise. The next layer is potatoes. Mayonnaise again. Then chicken and mayonnaise again. Next comes carrots, mayonnaise, eggs, mayonnaise. Sprinkle the top of the salad with grated cheese. You can decorate with sprigs of fresh herbs.

Stuffed eggs with salted mushrooms

If we need to prepare an appetizer for the holiday table, then pickled mushrooms can again come to our aid. For example, we can prepare eggs stuffed with pickled mushrooms.

Ingredients:

5 eggs
50 grams of pickled mushrooms
1 tablespoon mayonnaise
2 tablespoons grated cheese
8 olives (pitted)
3 tablespoons olive oil.

Recipe for stuffed eggs with salted mushrooms

Boil the eggs hard, cool, peel and cut in half lengthwise. Carefully remove the yolks and mash them with a wooden spoon. Add olive oil. Add mayonnaise, grated cheese, chopped mushrooms and olives to the resulting mixture. If necessary, add a little salt.

Fill the egg white halves with the filling. Place the stuffed eggs with salted mushrooms on a large dish and garnish with fresh herbs.

Salad with chicken and pickled mushrooms

Unfortunately, many housewives simply do not know what can be prepared from pickled mushrooms, thus discarding many interesting recipes.

For example, mushroom salad is a very tasty treat that is suitable for a holiday table. Marinated mushrooms go quite well with chicken, cheese and other foods. Above we already talked about how to make a salad, chicken, mushrooms, marinated cheese, eggs. Now let's look at a slightly different recipe for salad with pickled mushrooms and chicken.

Ingredients:

250 grams chicken breast
1 – 2 onions
1 carrot
1 – 2 potatoes
200 grams of mayonnaise
1 can canned corn
100 grams of cheese
200 grams of pickled mushrooms.

Salad recipe with pickled mushrooms and chicken

To make a salad of marinated mushrooms with chicken and cheese, we need to boil the chicken breast, potatoes, carrots and eggs in advance. Grind all prepared ingredients. Three cheese on a grater.

The salad with chicken and pickled mushrooms turns out airy and tender, since we put all the ingredients in layers.

The layers are in the following order: chicken, onions, pickled mushrooms, carrots, potatoes, corn, cheese. Coat each layer with mayonnaise. We decorate our salad with fresh dill.

Marinated mushroom soup

Pickled mushrooms are a product that is available to us all year round. We can cook a hearty and tasty lunch from them. For example, let's look at a recipe for pickled mushroom soup. This is the easiest way to prepare hot food without using expensive ingredients.

Ingredients:

200 grams of pickled mushrooms
2 – 3 potatoes
2 eggs
1 onion
1 carrot
2 – 3 tablespoons vegetable oil
Salt and ground black pepper to taste
Greens to taste.

Marinated mushroom soup recipe

Mushroom soup from pickled mushrooms can be prepared using any mushrooms. These can be tremors, boletus, honey mushrooms, etc.

Pour water into the pan. We put it on fire. Peel the potatoes, carrots and onions and cut them into small pieces. Place the potatoes in the pan and cook until tender. Fry onions and carrots in a small amount of vegetable oil.

Place salted mushrooms in a frying pan with fried vegetables. Add greens. Simmer for a few minutes.

When the potatoes are completely cooked, add the fried vegetables and mushrooms to the pan. Salt and pepper. Cook for 10 – 15 minutes. Then we taste and, if necessary, adjust the taste with spices. In a separate bowl, beat the eggs with a fork or whisk until smooth. Pour the egg mixture into the hot soup in a thin stream. Remove from heat, cover with a lid. Let it brew for 5 – 10 minutes. Serve the soup with sour cream or natural yogurt.

Chicken with pickled mushrooms

We have already looked at some recipes with chicken breast and pickled mushrooms. However, this salad is a little different from the rest. Ingredients:

3 potatoes
300 grams chicken breast
3 pickled cucumbers
4 eggs
300 grams of pickled mushrooms
1 jar pitted olives
Salt and pepper to taste
Mayonnaise.

Salad recipe with chicken breast and pickled cucumbers

Pre-boil potatoes, eggs and chicken breast. Cool and chop. To make our salad with chicken breast and pickled mushrooms more flavorful, you can use smoked chicken. Lay out in layers: potatoes, chicken, sliced cucumbers, egg whites, pickled mushrooms, egg yolks. Coat each layer thoroughly with mayonnaise. Decorate the salad with chopped olives on top.

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