What mushrooms can you cook together? Methods for preparing mushrooms: there is no dispute about tastes

Frying is one of the most simple ways cooking mushrooms. Having mastered it, you will be able to make amazingly tasty dishes from any forest products. Cooking recipes fried mushrooms incredibly much. Every housewife should take note of some of them.

How to fry mushrooms

First of all, the sequence of processes depends on which category the product belongs to. Some mushrooms need to be boiled first, others can be cooked straight away. You can pour boiling water over them several times and immediately fry the following:

white;
oyster mushrooms;
boletus;
Champignon;
boletus;
saffron milk caps;
honey agaric;
umbrellas;
chanterelles.

Be sure to find out how to properly fry mushrooms of the variety you have. Butter must be boiled for a quarter of an hour before cooking. This applies to both larch and ordinary varieties. You can fry the russula after boiling them for at least five minutes. Any mushrooms considered conditionally edible can only be cooked in a frying pan when boiled. These include ordinary and conical morels, greenfinches, svinushki, and rows.

Before cooking or directly frying, mushrooms should be sorted and washed. Damaged ones are thrown away, areas with minor damage are carefully cut off. Depending on the type of mushrooms, they are soaked and cleaned using one method or another. It is advisable that mushrooms be fried in unflavored vegetable oil, butter or lard. The fire should be medium. You can drain the released juice or wait until it evaporates on its own. Salt at the very end.

Fried mushroom recipes

General principles preliminary preparation you already know the main ingredient. Next you should talk about what foods, seasonings and sauces mushrooms are combined with. Parsley, dill and basil, onions, and garlic go well with them. You can add sour cream, potatoes, canned vegetables. Some types of meat are excellent, for example, chicken, pork. Mushrooms cooked in batter or breading are very tasty. Remember a few of the most good recipes.

Butter

These mushrooms are very popular. Fried butternut squashes turn out crispy, it seems as if they are springy in the mouth. Goes great with sour cream. Butter must be boiled briefly before cooking. They should be fried over high heat without a lid so that they do not turn into a sticky mush. Remember how to cook butter in a frying pan.

Ingredients:

boletus – 600 g;
salt – 1.5 tsp;
onion – 1 large head;
vegetable oil– 100 ml;
carrot – 1 medium;
sour cream – 3 tbsp. l.

Cooking method:

Clean the boletus and wash it well. Cook in salted water for a quarter of an hour from the moment it boils.
Heat the oil in a frying pan. Drain the butter in a colander and fry over high heat for 10 minutes. Don't stop stirring them.
Peel the vegetables. Chop the onion and grate the carrots. Stir in butter. Fry for another 5 minutes. Add some salt.
Season the dish with sour cream, stir and turn off after a minute.

Champignon

Dish prepared according to next recipe, it turns out very piquant due to the set of spices included in the composition. Fried champignons can be a complement to meat and boiled potatoes. It is worth noting that champignons are the easiest to cook. They do not need to be boiled, soaked, or even peeled before cooking. It is advisable to choose small champignons so that they are well saturated with seasonings.

Ingredients:

small champignons – 750 g;
salt;
garlic – 4 cloves;
balsamic vinegar– 1.5 tsp;
ground rosemary – 3 tsp;
parsley – 150 g;
red pepper - pod.

Cooking method:

Rinse the champignons thoroughly. Cut each into two halves.
Fry the champignons with rosemary and garlic in vegetable oil for ten minutes. Stir constantly.
Transfer the champignons to a deep container. Pour vinegar, add chopped pepper and parsley, and salt. Mix well and serve.

White mushrooms

Very tasty dish, which even a beginner can cook. Porcini mushrooms fried in sour cream are tender, soft, and look appetizing, as you can see by looking at the photo where they are shown. Before cooking, they need to be boiled for 10 minutes, or soaked in salt water for half an hour. This is necessary so that all harmful substances and bitterness are removed from them.

Ingredients:

porcini mushrooms – 750 g;
ground paprika – 2 pinches;
sour cream – 300 ml;
coriander – a couple of pinches;
bulbs – 3 pcs.;
vegetable oil – 4 tbsp. l.;
salt pepper.

Cooking method:

Clean and wash the mushrooms. Boil them for 10 minutes. or fill with salt water for half an hour.
Chop the onion. Cut the mushrooms.
Heat oil in a frying pan. Fry the onion until transparent, stirring. Do not cover with a lid.
Add porcini mushrooms and cook for a quarter of an hour. Salt and pepper.
Pour in sour cream, stir the dish. Simmer covered over low heat for a little less than half an hour.

Milk mushrooms

The debate over whether it is safe to cook this type of mushroom in a frying pan continues to this day. Don’t be afraid, it’s harmless, but before frying the milk mushrooms, they must be properly prepared. Then they will stop being bitter. The recipe for fried mushrooms involves the use of potatoes, because these products go well together. This dish is perfect for a family dinner.

Ingredients:

milk mushrooms – 0.75 kg;
salt;
onion – 300 grams;
dill - a bunch;
potatoes – 1 kg;
vegetable oil – 300 ml.

Cooking method:

Wash the milk mushrooms and sort them out. Fill in cold water, salt, soak for at least three hours.
Next, the milk mushrooms need to be boiled. Fill them with warm salted water. Put it on fire. Cook for 20 minutes from the moment it boils.
Peel the vegetables. Cut the onion into half rings and the potatoes into strips.
Heat vegetable oil in a frying pan. Fry the milk mushrooms in it for 10 minutes. Then add the onions and potatoes, stir. Fry until all components of the dish turn golden.
Turn the heat to minimum, add salt, pepper, and chopped dill. Fry covered until full readiness potatoes.

How to fry frozen mushrooms

It's very easy to do. If you picked your own mushrooms, cook them before freezing. At low temperatures, the product can be stored for a very long time without losing its beneficial properties. Before frying frozen mushrooms, you don’t even need to defrost them; you can cook them right away. If you have some of this product in your refrigerator, remember what to do with it.

Ingredients:

frozen honey mushrooms – 0.8 kg;
vegetable oil – 5-6 tbsp. l.;
potatoes – 1 kg;
pepper, salt;
onions – 2 pcs.;
dill - a bunch.

Cooking method:

Heat vegetable oil in a frying pan. Place honey mushrooms on it and simmer over low heat for a little more than five minutes. They must be covered with a lid.
Turn the heat to medium. Simmer the honey mushrooms for the same amount of time, but without a lid.
Add chopped onion to the pan.
Potatoes need to be cut into strips. Place it in the pan five minutes after the onion. Fry for a quarter of an hour over medium heat.
Salt the dish, pepper, mix with chopped dill. Fry for a couple more minutes, then remove from heat.

boletus

These are some of the most delicious forest mushrooms. Ripe boletus mushrooms are boiled before frying, and young boletus mushrooms are cooked immediately. The latter are denser and crispier, ideally combined with tender fried or stewed potatoes. Feel free to serve them with sour cream or cream sauce. Fried boletus mushrooms are a dish loved by many people.

Ingredients:

boletus - 0.75 kg;
pepper, salt;
garlic – 2 cloves;
vegetable oil – 3 tbsp. l.;
onions - 2 large.

Cooking method:

Clean and wash the boletus mushrooms, remove the sections on the stems. Cook for 20 minutes in salted water.
Cut the boletus into pieces.
Heat oil in a frying pan. Throw in coarsely chopped garlic. Fry until golden brown, then remove.
Place the boletus mushrooms in the frying pan. Fry them, stirring until the excess liquid evaporates.
Cut the onion into half rings. Place it on the frying pan. Stir. Remove the dish from the heat when the onions turn golden.

How to fry dried mushrooms

This product is also very easy to prepare. Before frying dried mushrooms, they are soaked in water for a couple of hours. During this time, they swell, become soft and increase in volume. Soon you will get acquainted with a recipe that suggests cooking them in batter. This dish is very appetizing. Can be served with potatoes, pasta, porridge.

Ingredients:

dry mushrooms – 0.2 kg;
salt pepper;
egg – 1 pc.;
vegetable oil – 2 tbsp. l.;
breadcrumbs– 2 tbsp. l.

Cooking method:

Fill the mushrooms with cold water just above their level and leave for a couple of hours. Then strain them and dry them.
Beat the egg well, add salt and pepper. Place the breadcrumbs into a suitable bowl.
Heat the vegetable oil well in a frying pan.
Dip each mushroom first in the egg, and then in the breading mixture, and place in a frying pan.
Fry without a lid for half an hour, turning on different sides. Make the heat medium.

Russula

Very delicious mushrooms, whose calorie content is minimal. Before frying russula, they must be kept in salted water for an hour. They are washed, peeled, and the skins are removed from the legs and caps. When frying russula, add a couple of drops of lemon juice to them. This will give them extraordinary flavor notes. Fried russula look great, so you can serve them even festive table. If you don't believe me, take a look at the photo of them.

Ingredients:

Russula – 1 kg;
greens - a bunch;
onions – 2 pcs.;
salt pepper;
garlic – 3 cloves;
lemon juice – 2 tbsp. l.;
sour cream – 350 ml;
vegetable oil;
Bay leaf- 3 pcs.

Cooking method:

Peel the russula, wash, and chop coarsely.
Chop the onion, chop the greens. Crush the garlic.
Heat vegetable oil in a frying pan. Fry the onion in it until golden brown. Then add the russula and sprinkle them with lemon juice. Fry for a quarter of an hour.
Salt the dish, pepper, add bay leaf and sour cream. Mix the russula. Cook over low heat, covered, for a quarter of an hour.
Before turning off, stir in garlic and fresh chopped herbs.

Oyster mushrooms

Very delicious product. Oyster mushrooms are one of the most commonly found types of mushrooms in stores. They are very easy to prepare. Before frying oyster mushrooms, they do not need to be soaked or peeled. They turn out soft with a slight crunch. Serve fried oyster mushrooms You can use it with any side dish. If you look at the photo depicting these mushrooms, you will understand that they look great, so they can be present even in holiday menu.

Ingredients:

oyster mushrooms – 750 g;
vegetable oil – 4 tbsp. l.;
sour cream – 300 ml;
salt – 0.5 tsp;
marjoram – a couple of pinches;
onion – 1 large head;
ground black pepper – three pinches;
garlic – 1 clove;
nutmeg– 0.5 tsp;
carrots – 1 large.

Cooking method:

Wash and dry the oyster mushrooms. Cut them into equal pieces.
Peel the vegetables. Chop the onion and grate the carrots. Crush the garlic.
Heat vegetable oil in a frying pan. Fry onions in it. When it becomes translucent, add carrots. Fry over medium heat until the vegetables soften.
Place oyster mushrooms and garlic in a frying pan and stir. Cook for a quarter of an hour.
Salt, pepper, add nutmeg and marjoram. Pour in sour cream, stir, cover with a lid. Remove the oyster mushrooms from the heat after five minutes.

Find out other recipes.

Video

Mushroom season is now fully open. dining table, which will last until the fall. 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, which 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 carrots and onions, chop and fry on 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 mushroom paste! Specified quantity There is enough food for 3 people.

Recipe No. 5: Mushroom cupcakes

100 g mushrooms

200 g chicken (fillet)

2 eggs (1 large is possible)

4 tbsp. mayonnaise (sour cream will also work)

2 tbsp. semolina

50 ml milk

100 g on grated cheese(solid)

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 portioned pieces and beat it from 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 in a bowl raw potatoes and mushrooms with onions. 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 coarse grater boiled potatoes. Beat the egg and add it to the mixture.

Place there and mix breadcrumbs, pepper, salt, and herbs. Form into cutlets, roll in flour and fry in large quantities 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 ours delicious recipes mushrooms and delight your loved ones with them!

What to cook from fresh mushrooms. How to cook properly and tasty fresh mushrooms.
The huge and fertile forests of our endless Motherland have always been famous for the abundance of all kinds of berries and mushrooms. With the coming summer days many of us pick up baskets and go into the forest to collect these gifts of nature in order to later enjoy fresh ones fragrant berries, as well as make all the necessary preparations for the winter. After all, it’s so nice to take out a jar on a cold winter evening delicious jam for tea!
Towards the end of summer, mushroom time begins. Boletuses, boletus, honey mushrooms, chanterelles, milk mushrooms – all kinds of mushrooms you won’t find at this time, and they are all delicious in their own way. Most often, mushrooms are salted, pickled or dried for the winter. Salted mushrooms are eaten with boiled potatoes or stewed cabbage, and soup is made from the dry ones. But nothing can compare with freshly prepared mushrooms, which stood in a forest clearing just a couple of hours ago. The mushroom aroma spreading throughout the house while cooking will not leave anyone indifferent.
In addition to their taste qualities, mushrooms also have undoubted benefit for our body. They contain a very large amount of vegetable protein, which is why mushroom dishes can easily replace meat. This becomes especially relevant during the period of Orthodox fasting or for a vegetarian food system. In addition, mushrooms contain a lot of vitamin A and C, B vitamins, as well as folic acid, fiber and minerals.
It is worth remembering that mushrooms are not recommended for consumption in large quantities by people with digestive tract problems, as well as by young children. When collecting mushrooms, carefully ensure that they are not rotten or wormy. Freshly picked mushrooms It is necessary to immediately clean and rinse thoroughly, and only then begin to prepare them.
You can cook fresh mushrooms great amount all kinds of dishes. Casseroles with vegetables, julienne, mushroom soup, caviar, warm salads and many many others. Very often, mushrooms are used as a filling for pies, pizza and pancakes. But most popular dish Fried potatoes with mushrooms have always been and remain. Unfortunately, not every housewife turns out this common dish the way she would like. We will tell you how to properly fry mushrooms so that they turn out really tasty. After frying, you can use the mushrooms to prepare salads, light snacks or hot dishes.

How to properly fry fresh mushrooms

As mentioned above, before frying mushrooms, they must be properly prepared. Some housewives immediately send cleaned and washed mushrooms to the frying pan, while others pre-soak them in cold water or boiled. The first method is suitable for boletus, boletus or porcini mushrooms. But chanterelles, volushki, milk mushrooms and russula must first be boiled, since these mushrooms can be poisoned. Traditionally prepared mushrooms are sliced in small pieces or plates and put into a hot frying pan with the addition of vegetable oil. Fry the mushrooms, stirring constantly, until the liquid has completely evaporated. Most often, mushrooms are fried with the addition of onions or sour cream. Mushrooms can also be fried in batter or breading, which most often use beaten eggs and flour. It turns out to be a very tasty and original snack.

What to cook from mushrooms and how to fry them correctly

How to properly fry fresh mushrooms. Useful tips experienced chefs.
1. The most suitable for frying are champignons, boletus, boletus, saffron milk caps and honey mushrooms. Moreover, it is best to use only the caps, and leave the legs for pickling or making soup.
2. It is best to first place the mushrooms in a dry frying pan. When the excess liquid has evaporated, you can add melted fat or vegetable oil and cook the mushrooms until cooked.
3. Sour cream and salt are usually added at the very end of frying, otherwise the mushrooms will turn out boiled rather than fried.
Next we will share with you the most interesting recipes dishes made from fresh mushrooms, in the preparation process of which pre-fried mushrooms are often used.
What to cook from fresh mushrooms - best recipes preparations

Recipe No. 1. Mushroom casserole

Very filling and delicious casserole from mushrooms and potatoes it will become wonderful decoration not only everyday, but also holiday table.
To prepare mushroom casserole you will need following ingredients:
1. Fresh mushrooms – 500 grams.
2. Potatoes – 5 medium-sized tubers.
3. Cheese – 150 grams.
4. Milk – 350 ml.
5. Chicken eggs – 3 pieces.
6. Vegetable oil for frying.
7. Onions – 2 heads.
8. Garlic – 3 cloves.
9. Salt, black ground pepper, spices and seasonings to taste.
How to cook casserole with mushrooms:
1. Clean fresh mushrooms, rinse under running water, dry and cut into small pieces. Peel the onions and garlic and rinse. Cut the onion into half rings and the garlic into thin slices. Heat vegetable oil in a frying pan, add chopped onion and garlic, fry until golden brown. Then add the mushrooms to the frying pan, mix, add salt and fry everything together until the liquid has completely evaporated.
2. Wash the potatoes thoroughly, put them in a saucepan, fill them with cold water and boil until tender. After this, drain the water, cool the potatoes, peel them and cut them into slices. Grease a baking dish with butter, place chopped potatoes on the bottom, salt and sprinkle with spices. Spread the fried mushrooms in an even layer over the potatoes.
3. Break the eggs into a deep bowl, add milk, salt, spices and seasonings. Beat thoroughly with a whisk or using a mixer until homogeneous mass. Grate the cheese on a coarse grater. Fill the contents of the mold with the egg-milk mixture. Place the pan in an oven preheated to one hundred and eighty degrees for fifteen minutes. Then take it out, sprinkle with grated cheese and put it in the oven again for five minutes.
Finished casserole let cool slightly, then cut into portions and serve, garnished with finely chopped fresh herbs.
Mushroom casserole is ready! Bon appetit!

Recipe No. 2. Butter pie with mushrooms

We offer you a delicious recipe mushroom pie, which simply melts in your mouth. This pie is especially delicious when eaten warm with a cup of cold milk.
To prepare poured pie with mushrooms you will need the following ingredients:
1. Butter – 200 grams.
2. Sour cream with a high percentage of fat content - 250 grams.
3. Wheat flour - 3 cups.
4. Fresh mushrooms – 800 grams.
5. Chicken eggs – 4 pieces.
6. Onions – 2 medium-sized heads.
7. Baking powder for dough – 2 teaspoons.
8. Salt - a pinch.
9. Cheese – 200 grams.
10. Vegetable oil for frying.
How to make a butter pie with mushrooms:
1. Pre-remove the butter freezer so that it is frozen. So, grate the butter into a deep bowl on a coarse grater, sift a little more than two glasses of flour along with baking powder, mix with your hands so that you get butter crumbs. Then add sour cream, salt and the remaining flour, knead soft dough, which does not stick to your hands. Form the resulting dough into a ball and wrap it in cling film and put it in the refrigerator for thirty minutes.
2. While the dough is resting, we will prepare the filling for our pie. We clean fresh mushrooms, rinse under running water, dry and cut into thin slices. Peel the onions, rinse and cut into half rings. Heat vegetable oil in a frying pan. First, add the chopped onion and fry it until golden brown. Then add mushrooms, salt and spices, mix and fry everything together until the liquid has completely evaporated, remembering to stir occasionally.
3. Break into a separate bowl chicken eggs, lightly beat them with a fork or whisk. Grate the cheese on a coarse grater. Place fried mushrooms and grated cheese in a bowl with eggs, add salt, ground black pepper and mix.
4. Line a baking pan with parchment paper or grease it with butter. Take the dough out of the refrigerator and divide it into two unequal parts. We put most of it in the mold and begin to distribute it with our hands along the bottom and sides so that the edges hang down a little. Prick the dough with a fork and lay it out mushroom filling. Roll out the second part of the dough, cover the filling with it, pinch the edges tightly. Place the pan in an oven preheated to one hundred and eighty degrees for thirty to forty minutes.
Ready pie Cool slightly, then carefully remove from the mold, cut and serve.
Butter Pie ready with mushrooms! Bon appetit!

Recipe No. 3. Mushroom caviar

Wonderful caviar made from fresh mushrooms can be served as cold snack or used as a filling for pies, or you can simply eat it with boiled rice or buckwheat. To prepare such caviar, it is best to use chanterelles, volushki or russula.
To prepare mushroom caviar you will need the following ingredients:
1. Fresh mushrooms – 2 kg.
2. Onions – 5 large heads.
3. Table vinegar– 10 tablespoons.
4. Tomato paste – 10 tablespoons.
5. Carrots – 3 pieces.
6. Granulated sugar - 6 tablespoons.
7. Salt, ground sulfur pepper to taste.
8. Vegetable oil for frying.
How to prepare mushroom caviar:
1. Clean fresh mushrooms, rinse thoroughly under running water, dry and cut into medium-sized pieces. Pour water into a large saucepan, put it on the fire and bring to a boil. Place the chopped mushrooms in boiling water, reduce the heat and cook covered for twenty minutes. Then, using a slotted spoon, remove the mushrooms from the pan. You can strain the broth and cook a delicious mushroom soup.
2. Peel the onions, rinse and finely chop. Peel the carrots, wash them thoroughly and grate them on a coarse grater. Heat vegetable oil in a frying pan, add chopped onion and fry until golden brown. Then add the grated carrots, mix and fry everything together for another five minutes. Now add the mushrooms to the frying pan, stir and simmer over medium heat for fifteen minutes.
3. Place the contents of the frying pan into a blender bowl and grind until smooth. Transfer this mushroom mass into a saucepan, add vinegar, salt, granulated sugar, spices and tomato paste. You can also add a little vegetable oil if you wish if you want the caviar to be fattier. Mix everything and place the pan on slow fire, simmer the caviar for thirty minutes, then put it in sterilized jars and roll it up. Turn the jars over and let them cool completely. Caviar should be stored in the refrigerator.
Mushroom caviar ready! Bon appetit!

What to cook from mushrooms, Ekaterina Novoselova told

IN folk medicine mushrooms considered one of the best medicines because mushrooms Almost all diseases can be cured. In terms of vitamin content, mushrooms are superior to many fruits and vegetables. In terms of vitamin B content, mushrooms are not inferior to grain crops; aspen and boletus boletuses contain almost the same amount of vitamin PP as yeast and liver, and there is no less vitamin D in mushrooms than in butter. In addition, mushrooms contain fiber, carbohydrates, amino acids, many different fat-like substances - fatty acids, essential oils, as well as lecithin, which prevents the deposition of cholesterol. Free fatty acids are absorbed by the body as easily as amino acids, so the mushroom is a product that helps prevent atherosclerosis. are predetermined by a high content of enzymes that promote the breakdown of fats and glycogen, as well as fiber, which improves digestion, cleanses the body and helps avoid obesity. Chanterelle dishes, beneficial properties and recipes for dishes with chanterelles. Very tasty pilaf with chanterelles and chanterelle lasagna.

cauliflower
potatoes - 3 pcs.
onion - 0.5 onions
mushrooms- 150 g.
vegetable broth- 2/3 cup
grated carrots - 3 tbsp. l.
cheese - 50 g.
butter - 1 tbsp. l.
boiled beans
mayonnaise or sour cream, salt, pepper, herbs to taste

Onions are fried in a frying pan in vegetable oil, then added mushrooms, after fifteen minutes, add boiled cauliflower in small inflorescences. Salt and pepper everything, you can add 1 tablespoon of chopped herbs and simmer for another 10-15 minutes. Then we put it in layers in a pot: sliced potatoes, boiled beans, grated carrots, cauliflower with mushrooms and onions, a little spices, everything is filled with broth, a piece of butter is always placed on top, sprinkled with grated cheese, then poured with sour cream, sprinkled with herbs on top. Place the pot in the oven. Readiness is checked after 40 minutes. Note: rinse the pot with boiling water before using it.

Mix of spices for dishes in a pot: 1/2 tbsp. ginger, 1 tsp. cardamom, 1 tbsp. coriander, 1 tsp. turmeric, 1 tbsp. cumin, 1/2 tbsp. red pepper, 1 tsp. cumin, 1 tbsp. fenugreek, a pinch of saffron. The mixture is stored in a glass jar, tightly closed lid, in a cool, dark place.

Cauliflower baked with mushrooms

Boiled cauliflower salted, rolled, breaded in the mixture oatmeal and spices (black pepper and everything to your taste: cumin, coriander, paprika, ground dill seeds). In a frying pan in vegetable oil, they begin to fry the onion, and when it becomes transparent (half-ready), lay out the cauliflower in an even layer, lay mushrooms cut into slices on top of them, salt and pour sour cream on top, add chopped garlic and herbs if desired. Cover with a lid and put in the oven. When serving, sprinkle with fresh cilantro and dill.

Place the broccoli, disassembled into florets, into boiling water and cook for a couple of minutes. Boil chopped fresh oyster mushrooms, champignons or shiitake mushrooms in a small amount of water directly in a frying pan, let the water boil, then add spices: ground dill seeds, coriander, black and allspice, sliced onion and fry the mushrooms in vegetable oil. Add boiled broccoli florets and sweet bell pepper, cut into cubes, then simmer for 5-10 minutes in a frying pan with mushrooms, herbs and spices. You can serve with soy sauce or pesto sauce.

Pepper - 4 pcs., butter - 100 g, Mushrooms - 200 g, Onions - 2 pcs., parsley, celery, dill.

Fry the mushrooms with onions, add parsley, celery, dill, salt, coriander, dill seeds and pepper to taste. Remove the seeds from the peppers by first cutting off the stem. Place mushroom filling in the middle of each pepper, place in a saucepan, add a little water. Simmer until done. Fill pepper, stuffed with mushrooms sauce made from fried vegetables: onions and grated carrots with the addition of a spoonful of flour, diluted with water. Spices are added to taste.

Wash the mushrooms with cold water, cut into thin slices lengthwise; put in a frying pan big piece butter, mushrooms, and lightly fry them, then add finely chopped onion and fry it all, then add a little water and simmer for 20 minutes under the lid. While everything is stewing, dilute 2 tbsp. flour with cold water and 2 tbsp. sour cream, pour it all into the mushrooms and simmer for another 3 minutes. served to mashed potatoes or boiled rice.

Mushrooms baked with onions in a pot

500 g mushrooms,
1-2 onions,
1 tbsp. spoon of butter,
1/2 cup sour cream,
salt, spices to taste.
Rub the inner walls of the pot with garlic, put pieces of butter on the bottom, fresh mushrooms, coarsely chopped and mixed with chopped onions, pour sour cream on top. Mushrooms with onions in a pot sprinkle with herbs and bake in a well-heated oven.

0.250 kg mushrooms
2 medium onions
2 tablespoons sour cream
salt to taste
10 pcs potatoes

Wash the mushrooms, cut them into small pieces, and fry them in butter (10 minutes). Then add chopped onion, stir and simmer for another 10 minutes. Add sour cream. Place the chopped potatoes in a pot, lay out the mushrooms, and cover with potatoes on top. Add mushroom broth. Bake in the oven for 40-50 minutes until the potatoes are ready.

Noodles with mushrooms

noodles - 250-300 g.
onions - 1-2 pcs.
Bell pepper- 1-2 pcs.
green beans - 150-200 g.
soy sauce- 50 g.
red pepper, green onions, dill

Boil the noodles until done. Fry the onion, cut into half rings, add mushrooms(any champignons will do, including frozen ones), cut the sweet pepper into thin strips 2-3 cm long, fry for 5-7 minutes until the mushrooms are ready. Then add green beans(can be frozen) and continue frying (actually it turns out to be stewing due to the abundance of water in frozen products) for 5-7 minutes. The main thing is not to overcook the beans because... she gets tough. Add soy sauce and red pepper to taste to the vegetables, then add the boiled noodles, mix thoroughly and fry for another 5-7 minutes. If the dish contains a lot of water, add 1-2 teaspoons of starch. Chop some green onions, dill and add to the noodles, mix, spread on large dishes and serve. Beautiful and tasty.

You can prepare the noodles yourself: take flour, egg, salt and add water to knead a stiff dough. The dough is rolled out, folded and cut into thin strips. The noodles are laid out on parchment paper on a baking sheet to dry. Noodles homemade can be used in various dishes, in soups.

Mushroom Julienne

fresh mushrooms 1 kg
onion 1 kg
sour cream 0.5 l
flour 1 tbsp. spoon
ginger, salt, garlic, herbs, spices
Finely chop any fresh mushrooms (champignons, porcini, you can even russula), finely chop the onion, fry in vegetable oil until golden brown, place in a deep saucepan. Prepare the sauce: pour sour cream into 0.5 liters of boiling water, stir and add 1-2 tablespoons of flour, stir, pour the sauce over the mushrooms and onions. Salt and pepper with ground red pepper. Simmer over low heat until the onions and mushrooms are fully cooked. At the end of cooking, add 2-3 cloves of garlic, you can sprinkle with grated cheese. If you like it thinner, you need to add more water and sour cream. Serve mushroom julienne hot.

Ingredients:
grated cheese - 200 grams
lasagne sheets - 250 grams
Boiled mushrooms, frozen or fresh champignons, oyster mushrooms, shiitake or any other mushrooms - 500 grams
3 large tomatoes or tomato sauce 1-1.5 tbsp)
salt, pepper, coriander, paprika, ground dill seeds to taste
onion - 1 head
herbs: dill, parsley, basil

For the Sauce:
flour - 2 tbsp.
butter - 60 grams
milk - 500 ml
salt, nutmeg, spices to taste

Preparation, preparing the mushrooms:
1. Fry mushrooms with onions.
2. Add tomatoes or tomato sauce to them, salt and pepper and leave to simmer for 10-15 minutes.
Prepare the sauce for mushroom lasagna.
1. Melt butter in a saucepan, add flour and mix thoroughly until smooth. There should be no lumps.
2. Pour milk in a thin stream, stirring constantly.
3. Reduce heat and stir until the mass thickens.
Remove from heat and let cool slightly.
Boil lasagna sheets, if necessary.
Making the lasagna itself:
In a greased form we lay out layers: sheets, and on them: 1. Mushrooms, herbs, spices; 2. Sauce; 3. Cheese.
repeat these layers several times. It is important that the topmost layer is sauce and cheese. Then the Lasagna sheets will be completely soaked, aromatic and tasty, and will not be dry and tough.
Bake for 40-45 minutes at 180 C.

Shiitake is a rich source of B vitamins, which promote proper metabolism, protecting the body from anemia. Same portion of four raw mushrooms contains one-seventh of the recommended amount daily dose riboflavin, a fifth niacin and a sixth pyridoxine. Shiitake also contains vitamins A, C and D. These mushrooms also contain the following minerals: phosphorus; - magnesium; potassium; selenium; zinc; copper; manganese.
Shiitake helps with respiratory diseases, strengthens immune system, cleanse the liver, stimulate blood circulation, slow down aging, eliminate weakness and fatigue.
Ingredients:
zucchini – 1 pc. small size; greens: Shiitake mushrooms - 3-4 pcs.; oregano, basil, rosemary, thyme; sunflower seeds – 2 tbsp, grind; 1 tbsp. spoon of ginger root; garlic 2 cloves; lemon juice– 1 tbsp; grated pumpkin; salt, coriander, and chili - to taste.

1. Cut the zucchini lengthwise into thin strips and lightly sprinkle with salt.
2. Making the filling: raw pumpkin I chop it on a coarse grater, add chopped ginger root and garlic, chopped herbs, add chopped Shiitake mushrooms fried in vegetable oil and spices.

3. Add lemon juice, ground seeds, salt and spices to taste to the filling. I mix everything thoroughly.

4. Place the filling on the zucchini strips and roll up the rolls.

Shiitake mushrooms in this recipe can be replaced with other mushrooms: oyster mushrooms, champignons, etc.

Hot sandwiches with mushrooms and cheese:

fresh buns with sesame seeds - 2 pieces;
fresh mushrooms - 100 g;
tomato, cucumber, onion - 1 pc.
hard cheese - 100 g;
herbs, salt, pepper, olive or vegetable oil.
Cooking time - 15-20 minutes.

Preparation:
1. We start by chopping the onions and mushrooms. By the way, instead of fresh mushrooms you can use small ones canned champignons or honey mushrooms. Then, of course, there is no need to cut them.
2. Heat the oil in a frying pan, add the chopped onion, saute it a little, and then add the mushrooms. If we use marinated mushrooms, then you can skip this step or fry one onion. It's just how you like it - mushrooms with or without onions.
3. While the mushrooms and onions are fried in oil, prepare the buns. To do this, you need to cut them in half and press the core inward a little.
4. Fry the mushrooms and onions, stirring from time to time, until half cooked. In time it is 7-10 minutes. Yes, and don't forget to add salt and pepper to taste.
5. Then put thinly sliced cucumber, tomato and salt into the buns. Then place fried mushrooms and onions on top.
6. Sprinkle the sandwiches with grated cheese and place in an oven preheated to 200 degrees. For 7-10 minutes.
7.When the timer rings, having measured the allotted time, take out the sandwiches, put them on a plate and decorate with chopped herbs.

Among the many mushrooms that Nature gives us, I would like to add that young ones are surprisingly tasty. The disadvantage of puffballs is that the pulp of these mushrooms becomes cottony and inedible at the slightest loss of whiteness. Therefore, you need to prepare Raincoats immediately after collecting them, you can even eat them raw, they are much healthier chicken broth. According to taste and nutritional properties puffballs are not inferior to noble mushrooms and prepare the same dishes with them as with other mushrooms.

Julienne

First you need to prepare the sauce. Flour is sautéed with butter, placed in boiled sour cream, stirred, added salt and pepper (to taste) and cooked for 3-5 minutes. Then they take the mushrooms, chop them, cook until tender, put them in a pot, pour the sauce over them and put them in the oven for min. for 5-8. (until a light brown crust appears). Sprinkle with fresh herbs.

Champignon and cheese julienne

The prepared champignons are cut into slices and fried in butter.

Add wheat flour fried in butter. Mix well. Place in cocotte makers and fill with a mixture of sour cream, lemon juice and salt. Sprinkle with finely chopped parsley. Sprinkle grated hard cheese on top. Bake in the oven. The dish is served hot, in the same cocotte makers, placed on plates. Champignons 400-500 g, butter 80-100 g, Wheat flour 1 tbsp. spoon, sour cream 6-8 table. spoons, cheese 120-150 g, lemon juice, salt.

Pies with mushrooms, pies, pasties with mushrooms, pizza with mushrooms

Fragrant gifts of the forest, mushrooms are especially loved.

You can cook them from rich soup, hodgepodge, filling for pies and pies, delicious second dish.

Before eating, almost any mushrooms (with rare exceptions) need to be boiled.

How to cook mushrooms and how long does it take?

Why cook mushrooms

There are several types heat treatment collected forest harvest. Cooking is one of the simplest and most common methods. Why is it needed?

Firstly, mushrooms contain alkaloids that are hazardous to health. These are toxic compounds that should definitely be disposed of. Some types of mushrooms, for example, contain gilvelic acid. This is a powerful poison that has a destructive effect on the liver and kidneys and leads to death in 30% of cases. The poison is contained by strings - mushrooms very similar to morels. When cooked, it turns into liquid, so suspicious mushrooms are boiled in two waters, the first one must be drained, and the mushrooms are washed after it.

It is no coincidence that mushrooms are compared to a sponge. They instantly absorb all dirty and harmful substances from the environment, including radiation. Boiling helps reduce its level; with a single boil for ten minutes, the radiation level is reduced by 80 percent, and with a double boil, by 97 percent.

In addition, some types of mushrooms that do not pass the boiling water test may taste bitter. Therefore, you need to cook not only dangerous strings (which, in fairness, rarely end up in a mushroom picker’s basket), but also everyone’s favorite chanterelles, russula, milk mushrooms and even store-bought champignons.

How to cook mushrooms depends on their type. However, it is important to understand that when cooking some nutrients and vitamins will go into the decoction. Therefore, you need to pour a little water into the pan so that it only slightly covers the mushrooms.

How to prepare mushrooms for cooking

Before putting the mushrooms into the pan, they need to be prepared: sorted, cleaned, cut off all questionable areas (brown spots, damage, parts infested with worms or slugs). This must be done on the same day that the forest gifts were collected. If the mushrooms are old, you need to remove the bottom part of the cap.

If cooking is scheduled for another day, then the product should be stored in the refrigerator. In this case, the mushrooms are not washed, only the adhering leaves, grains of sand and grass are cleaned off with a knife. Before boiling, the mushrooms can be rinsed with cold water, but quickly so that they do not have time to soak in water.

How long to cook fresh mushrooms

Mushrooms are cooked for several purposes: to freeze for the winter, prepare for pickling, or process before frying. Cooking time will depend on the type of mushroom. Readiness can be determined by external signs: Boiled mushrooms will sink to the bottom of the pan when you lift it over the burner. Still, it is best to follow the cooking time recommendations. How long to cook mushrooms? Experienced chefs The following order is recommended:

The champignons are cooked purely symbolically - for five minutes;

Fifteen minutes are enough for oyster mushrooms to be ready; large nests can be boiled for five minutes longer;

Chanterelles and boletuses should spend 20 minutes in boiling water (the film is first removed from the boletus caps);

Russula, despite the name, should be cooked for half an hour;

Before boiling, porcini mushrooms must be thoroughly cleaned, the film removed from the cap, rinsed, and then cooked for 40 minutes;

Boletus mushrooms are processed in the same way as porcini mushrooms, but boiled for 45-50 minutes;

Honey mushrooms are placed in water, brought to a boil, after which the first decoction is drained and filled with a new portion of water. Secondary cooking time – 50-60 minutes;

Dense milk mushrooms are pre-soaked in cold water for an hour (add two tablespoons of salt per liter of water), then boiled for 15 minutes.

Cooking mushrooms is very simple. You need to put it in a saucepan, add a small amount of water, add salt and, after boiling, keep it in boiling water from five minutes to one hour, depending on the type. If mushrooms are processed for further frying, they need to be cooked for 10-20 minutes less than indicated in the basic recommendation. Then remove from the water, chop or grind in a meat grinder and use according to the main recipe.

Very tasty winter preparation will be obtained from boiled fresh mushrooms prepared according to the following recipe.

Ingredients:

Two kilograms of fresh mushrooms;

One and a half liters of water;

A spoonful of salt (the amount of salt can be varied to suit your taste);

Two black currant leaves;

Head of garlic;

Ten black peppercorns.

Preparation

First, you need to sort the mushrooms, clean off the forest dirt, and rinse them in small portions in a colander.

In a large bowl or saucepan, soak the entire amount of mushroom “meat” and add a portion of fresh cold water.

Place a small pressure in the form of a plate of suitable diameter so that all the mushrooms are under water.

After an hour and a half, rinse the soaked mushrooms again, chop the large ones, and leave the small ones whole.

Pour one and a half liters of water over the mushrooms and bring to a boil. high fire.

As soon as the water boils, reduce the heat, add pepper and salt, currant leaves and garlic.

Cook for 20 minutes, then remove the mushrooms with a slotted spoon and cool.

For winter freezing, place the cooled mushrooms in bags in small portions of about half a kilogram (exactly as much as you need for mushroom soup, frying with potatoes, making a pie, etc.) and place in the freezer. It is important that there is as little air as possible left in the bag of mushrooms.

Mushrooms frozen this way can be stored for one year.

How long to cook dried mushrooms

Dried mushrooms are real winter delicacy. You can use them to prepare a variety of delicious, aromatic, amazing delicious firsts and main courses, pastries, appetizers and salads. However, to restore the original properties of the mushroom, it is important to know how long to cook the mushrooms after drying.

Improperly prepared dried mushrooms lose both taste and pleasant texture and become too tough. First of all, they should be soaked in fresh cold water. Four hours of soaking will be enough to restore the elasticity and volume of the mushroom slices. You don’t have to drain the water after soaking, because the mushrooms give it their amazing aroma and taste. Of course, you need to focus on results. If the mushrooms were prepared incorrectly, the water will become dirty, cloudy, clogged with leaves, pine needles, and sand. You shouldn’t cook mushroom “meat” in this.

As a rule, porcini mushrooms are dried. However, you can dry boletus, boletus, morels, moss mushrooms, champignons, chanterelles, etc. How long should you cook dried mushrooms after soaking? At least half an hour. You can check readiness by whether the mushrooms fall to the bottom of the pan after rising above the surface of the stove.

Depending on the degree of drying, it may take longer to cook the mushroom slices. To prepare a delicious decoction based on porcini mushrooms, you can use the following recipe.

Ingredients:

Three hundred grams of dried porcini mushroom slices;

One and a half liters of water;

Bay leaf;

Peppercorns (optional).

Preparation

Pour boiling water over the mushrooms so that all the slices are under water. You can press them down on top with a plate or lid.

After three to four hours, pour the swollen mushrooms into a pan of boiling water for the broth.

Throw in the bay leaf, pepper, and add salt to the broth to taste.

How long to cook dried mushrooms depends on the size of the slices and the degree of drying. If the mushrooms are coarsely dried, the cooking time should be 35-40 minutes. Thin slices will cook faster, literally in half an hour.

After the mushrooms are ready, they can be cut into smaller pieces and placed in a frying pan in heated oil. Cook mushroom soup using the broth.

How long to cook frozen mushrooms

You can cook the same things from frozen mushrooms wonderful dishes, which is from fresh ones. They freeze champignons, boletus, white mushrooms, honey mushrooms, chanterelles - almost everything that can be brought from a successful mushroom hunt. How long to cook frozen mushrooms? Before answering this question, you need to know how to prepare mushrooms for cooking.

The fact is that it is not possible to remove all the moisture from mushrooms before freezing: a small amount of ice will inevitably form on them. You can’t throw mushrooms in this state into the pan, they will ruin the whole thing. Therefore, the mushrooms need to be defrosted first. You can do this in several ways:

Microwave for a couple of minutes;

Leave in a colander at room temperature and wait for natural thawing.

After the mushrooms have thawed, they must be washed in running water. Then everything is simple: add water to the mushrooms and put them on the fire. After boiling, reduce the heat to low and simmer, covering with a lid. Be sure to stir from time to time and remove the foam with a slotted spoon.

How long to cook frozen mushrooms? For complete readiness, 20-30 minutes will be enough. The champignons will be ready in 15 minutes.

How to use boiled mushrooms and mushroom broth

Fresh, dried and frozen boiled mushrooms rarely become a separate dish. Usually they are boiled for pickling, pickling, freezing (if the mushrooms are fresh). In addition, dried and frozen mushrooms are boiled to make soup, mushroom salad, filling in pies or pancakes, julienne, fried potatoes.

After cooking the mushrooms, the broth should not be poured out. It's valuable food product, on the basis of which you can weld light aromatic soup or cook wonderful sauce for a meat or poultry dish.

The broth can be frozen in plastic container or bottle. This is very convenient, because you can prepare soup or sauce with fresh mushroom broth at any time.