What to make from boiled mushrooms. Mushroom dishes: simple and delicious recipes with photos

Mushroom dishes: simple, fast and tasty?

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

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

Mushroom dishes are included in the menu during Lent. Thus, you can completely replace meat products, because mushrooms are very similar in taste. They, as a source of protein, are able to fully satisfy a person’s desire to eat a piece of meat. Fresh mushrooms contain 3% protein, and dried ones contain 20%, like a piece of boiled beef.

You can also easily prepare simple and tasty festive dishes from mushrooms, recipes with photos of which you will find in this section of our culinary website. Here you will also find recipes for preparing delicious mushroom dishes that will certainly surprise your guests. Original salads, julienne, marinated mushrooms, on the grill, in the oven and in the slow cooker... and other variations on the theme of mushroom dishes are presented on the pages of the site.

When preparing dishes with wild mushrooms, special attention should be paid to their processing and authenticity. To do this, there is a simple suitability test - the mushrooms must be boiled together with the onion. Champignons are absolutely safe for health, they can be eaten even raw.

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

06.03.2019

Tom Yum soup

If you want to try an unusual spicy and sour Thai soup, I present to your attention a simple recipe for Tom Yum soup with shrimp and coconut cream.

Ingredients:

- 250 grams of shrimp;
- 230 grams of champignons;
- 300 ml. chicken broth;
- 250 ml. coconut cream;
- 2.5 cm of ginger root;
- 1 lemon;
- 4 chili peppers;
- salt;
- sugar;
- 4 cloves of garlic;
- 50 grams of onion;
- 15 ml. fish sauce;
- Sesame oil;
- paprika;
- sea salt;
- lime;
- Cherry tomatoes;
- green onions.

04.01.2019

Pickled porcini mushrooms for the winter

If you want to close porcini mushrooms for the winter, but don’t know how to do it correctly, then our master class will come to your aid. It tells in detail how to prepare wonderful marinated porcini mushrooms.
Ingredients:
- 500-800 grams of porcini mushrooms;
- 0.5 liters of water;
- 0.5 tbsp. salt;
- 0.5 tbsp. Sahara;
- 1.5 tbsp. vinegar 9%;
- 4 pcs bay leaves;
- 3 pieces of black peppercorns;
- 3 pcs allspice peas;
- 2 cloves.

02.01.2019

Honey mushroom pate for the winter

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

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

10.11.2018

Hot salted honey mushrooms

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

Ingredients:

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

10.11.2018

The most delicious pickled mushrooms

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

Ingredients:

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

10.11.2018

Mushroom caviar from honey mushrooms with carrots

I make mushroom caviar from honey mushrooms every year. The preparation is not just tasty, but it is magnificent. The most important thing is that preparing it for the winter is as easy as shelling pears.

Ingredients:

- 350 grams of honey mushrooms,
- 50 grams of carrots,
- 50 grams of onion,
- 2 cloves of garlic,
- 3 tbsp. vegetable oil,
- 2 bay leaves,
- 3 peas of allspice,
- salt
- black pepper.

27.09.2018

Chanterelles fried with sour cream and onions

Ingredients:

- 350 grams of chanterelles;
- 100 grams of onion;
- 110 grams of sour cream;
- 30 grams of butter;
- salt;
- parsley;
- dill.

26.08.2018

Mushroom soup made from frozen mushrooms

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

Ingredients:

- 300 grams of boletus legs,
- 2 potatoes,
- 60 grams of onion,
- 1 carrot,
- 1 tbsp. vegetable oil,
- half tsp cumin,
- 1 bay leaf,
- 3 allspice,
- salt,
- 5 grams of hot pepper,
- 2 cloves of garlic,
- greenery,
- sour cream.

05.08.2018

Marinated porcini mushrooms

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

Ingredients:

- 600 grams of white mushrooms,
- half tsp juniper,
- 4 cloves,
- a sprig of dry tarragon,
- 2 sprigs of thyme,
- 3-4 cloves of garlic,
- 3 sprigs of parsley,
- 2 sprigs of dill,
- 2 tbsp. salt,
- 1 tbsp. Sahara,
- 80 ml. vinegar,
- 800 ml. water.

23.07.2018

Spaghetti with mushrooms in creamy sauce

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

Ingredients:

- 1 onion;
- 200 grams of mushrooms;
- 500 grams of chicken fillet;
- vegetable oil;
- 250 grams of spaghetti;
- 200 grams of cream;
- salt;
- spices and seasonings;
- a bunch of greenery.

14.07.2018

Fried chanterelles in sour cream in a frying pan

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

27.06.2018

Fried potatoes with mushrooms and meat

The easiest way is to fry potatoes. Even a child can do this. But today we will cook fried potatoes with mushrooms and meat. The dish is very tasty and filling.

Ingredients:

- 650 grams of potatoes,
- 350 grams of pork,
- 250 grams of champignons,
- 1 onion,
- vegetable oil,
- salt,
- 1 tbsp. butter,
- spices for potatoes.

17.06.2018

Spaghetti carbonara with cream, bacon and mushrooms

There are a lot of recipes for spaghetti carbonara, today we will prepare this dish with cream, bacon and mushrooms.

Ingredients:

- 150 grams of spaghetti;
- 60 grams of bacon;
- 160 grams of champignons;
- half an onion;
- 130 ml. cream;
- 2 chicken yolks;
- 20 grams of parmesan;
- 1 tbsp. butter;
- salt;
- black pepper;
- 1 tbsp. olive oil;
- clove of garlic;
- greenery.

16.06.2018

Salad "Village"

Country salad can be prepared both for every day and for a holiday table. The recipe is very simple.

Ingredients:

- 250 grams of champignons;
- 1 onion;
- 6-7 pieces of young potatoes;
- 4-6 gherkins;
- 150 grams of chicken fillet;
- salt;
- pepper;
- 1 tbsp. mayonnaise;
- 40 ml. vegetable oil;
- 3-5 grams of dill.

30.05.2018

Scrambled eggs with mushrooms and tomatoes

Ingredients:

- 3 eggs,
- 3-4 champignons,
- 20 grams of butter,
- 1 tomato,
- salt,
- a mixture of peppers,
- parsley,
- a bunch of green onions.

25.04.2018

Champignon skewers in the oven

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Cooking mushrooms does not take much time. Despite this, dishes using the mentioned product turn out very tasty, aromatic and satisfying. Today we will present to your attention several options on how you can make goulash from mushrooms yourself, as well as bake them, pickle them and marinate them.

Purchasing the main product

Cooking edible mushrooms requires special care. After all, if you heat treat such a product incorrectly, you can get poisoned quite quickly. That is why you should buy mushrooms only those with which you have repeatedly prepared all kinds of dishes. Moreover, for greater safety, it is advisable to assemble this product yourself. After all, it is quite difficult to determine where the mushrooms that are sold in markets grew. If they were collected in an environmentally hazardous region, then even an edible product can cause severe harm to your health.

Porcini mushroom: preparing aromatic goulash

It is not for nothing that the porcini mushroom is called the king of all mushrooms. After all, it is he who has an unsurpassed aroma and taste. You can prepare absolutely any dish from this product. But it makes goulash especially tasty. For it we will need:

• sunflower seed oil - 65-70 ml;
• sweet onions - 2 pcs.;
• thick sour cream - 100 g;
• water - 2 glasses;
• tomato sauce - large spoon;
• fresh greens - a little;
• porcini mushrooms - about 700 g.

Food preparation

How to cook porcini mushroom? Cooking this product on the stove can take you about 30-38 minutes. But before you start heat treatment, the main ingredient should be washed, cut off all unnecessary elements, and then chopped into small cubes. You also need to peel the onions and cut them into half rings. As for the greens, they need to be chopped very finely.

Heat treatment

How to cook mushrooms on the stove? To do this, put the saucepan on the fire, pour oil into it and lay out the main product along with the onions. Next, the ingredients need to be fried a little. After the mushrooms change color, you need to carefully pour drinking water into them, as well as add salt and any aromatic spices. After keeping the food on the stove for about ¼ hour, add tomato sauce and thick sour cream. Having brought the ingredients to a boil, they need to simmer under a closed lid for about 8-10 minutes. Finally, add fresh herbs to the goulash and mix well.

Properly presented to the dinner table

Now you know, in a frying pan along with aromatic gravy. It should be noted that the finished goulash must be presented to the table along with a side dish of mashed potatoes, boiled rice or spaghetti. In combination with fried mushrooms, such dishes become not only tasty and aromatic, but also quite filling.

How to cook mushrooms in the oven?

As mentioned above, such a product can not only be boiled, fried or pickled, but also baked in the oven. Today, there are quite a few different dishes with mushrooms that involve the use of an oven to heat them. One of the most popular is julienne. We will tell you how to prepare such a dish right now. For this we need:

• sunflower seed oil - 45-60 ml;
• sweet onions - 3 pcs.;
• sour cream mayonnaise - about 150 g;
• chicken breasts - 400 g;
• hard cheese - approximately 250 g;
• drinking water - for boiling meat;
• butter - 30-45 g;
• salt and aromatic spices - use as desired and taste;
• fresh champignons - about 700 g.

Preparing Ingredients

Baked mushrooms are a very tasty and nutritious dish that none of your family members can refuse, especially if this product is combined with poultry and hard cheese.

So, before preparing julienne, you should first boil the chicken breasts in salted water, cool them completely, separate the flesh from the bones and skin, and then cut into small cubes. Next, you need to wash the fresh champignons and chop them into slices. As for the onion, it must be cut into cubes. You should also grate hard cheese on a coarse grater.

The process of frying some of the ingredients

Cooking mushrooms in the oven also does not take much time. After all, such a product is first fried in a frying pan. To do this, pour oil into a saucepan, heat it slightly, and then add champignons and onions. After the liquid has completely evaporated, the ingredients need to be slightly fried, first seasoned with salt and aromatic spices. In the future, the prepared mushrooms should be cooled completely.

Heat treatment

To make julienne yourself, you can use both large dishes and separate bowls designed specifically for this dish. They need to be greased with butter, and then alternately lay out a layer of fried mushrooms with onions and chicken breasts. Next, all the ingredients must be poured with mayonnaise and generously sprinkled with grated cheese.

After the julienne is formed, it must be placed in a preheated oven and kept in it for about 22 minutes.

Correct delivery

As you can see, cooking mushrooms in the oven is a simple and quick way to make a tasty and satisfying lunch. After the julienne is covered with an appetizing cheese cap, it should be taken out and served immediately. It is recommended to do this in the same bowls where the dish was prepared.

Cooking delicious stuffed champignons

Stuffed mushrooms can be served not only as a hot lunch, but also as a cold appetizer. In any case, such a culinary masterpiece turns out to be very satisfying and tasty. For it we will need:

• sunflower seed oil - for greasing the baking sheet;
• sweet onions - 1 pc.;
• thick sour cream - about 50 g;
• chicken breasts - 100 g;
• hard cheese - approximately 180 g;
• fresh greens - optional;
• salt and aromatic spices - use as desired and taste;
• fresh large champignons - about 9-12 pcs.

Ingredient Processing

Thus, to prepare stuffed champignons, you should wash them and then separate the cap from the stems. The last component should not be thrown away. You also need to take the pulpy part of the chicken breasts and grind them in a blender along with the onion and mushroom stems. It is recommended to season the finished minced meat with salt, spices and chopped herbs, then mix with a large spoon.

Forming snacks

Before placing the mushrooms on a baking sheet and putting them in the oven, the finished caps should be coated with vegetable oil. Next, you need to put pre-prepared minced meat into each cavity. On top it must be greased with sour cream and put a thin slice of hard cheese.

Baking process and serving

Ready-made semi-finished products must be placed in a preheated oven and kept there for about 32-33 minutes. During this time, the stuffed mushrooms should be completely cooked. They should be carefully removed and placed on a flat plate. This dish can be served with a side dish or separately as a cold appetizer.

Baked mushrooms with potatoes

Mushrooms in pots can be made using different products. We decided to take fresh chanterelles and new potatoes. It should be noted that such an unusual dish is ideal for a festive table.

So, we need:

• sunflower seed oil - a large spoon for each pot;
• sweet onions - 2 pcs.;
• medium potato tubers - about 5 pcs.;
• medium carrots - 2 pcs.;
• fresh chanterelles - approximately 600 g;
• fresh greens - optional;
• salt and aromatic spices - use as desired and taste;
• drinking water - ½ glass per pot.

Food preparation

Before placing all the ingredients in the pot, they should be processed:

1. The chanterelles need to be washed, cut into small pieces, and, if necessary, fried in vegetable oil (you don’t have to fry them).
2. The bulbs should be peeled and chopped into rings.
3. Potato tubers and carrots need to be peeled and then cut into slices.
4. Fresh herbs should be chopped very finely.

The process of forming a dish

To make such a lunch, it is recommended to take 4-6 clay pots, wash them thoroughly, dry them and pour a large spoon of vegetable oil into each. Next, you need to place the following ingredients in layers in each dish: chopped chanterelles, onion rings, carrot and potato slices. After this, the components need to be sprinkled with salt, fresh herbs and any spices. Finally, add half a glass of plain water to each pot.

Cooking in the oven

After forming the dish, it should be closed with a lid and placed in the oven. Cook mushrooms with vegetables at a temperature of 205 degrees, preferably for about 55-65 minutes. During this time, all ingredients should become completely soft.

How to serve for lunch?

After preparing a fragrant dish, you need to carefully remove it from the oven. Next, the clay pots must be placed on saucers and presented to the guests directly, closed. In addition to such a hearty lunch, you can serve sour cream, mayonnaise or ketchup.

Delicious first course with mushrooms

Mushroom soup is not only very tasty and aromatic, but also quite filling. To prepare this dish, it is best to use dried umbrellas. You can collect such mushrooms yourself, and then wash them well, chop them into small slices and dry them at room temperature. During the cooking process, the mushrooms will swell, giving the broth all their aroma and taste.

So, to prepare mushroom soup ourselves, we may need:

• sunflower seed oil - 3 large spoons;
• small sweet onion - 1 pc.;
• potato tubers - 2 pcs.;
• medium carrots - 1 pc.;
• dried umbrellas - 4-5 large spoons;
• fresh greens - optional;
• salt and aromatic spices - use as desired and taste;
• “Spiderweb” pasta - a couple of large spoons;
• drinking water - about 2.5 l.

Component Processing

To make mushroom soup at home, you need to wash and peel all the mentioned vegetables. Next, you need to chop the potatoes and onions into cubes. As for carrots, it is better to grate them. You should also chop fresh herbs.

Roasting ingredients

Dried mushroom soup will be the most delicious and aromatic if you additionally add roasted vegetables to it. To prepare it, pour oil into the frying pan, and then add the onion and carrots. It is advisable to fry these ingredients until completely transparent.

Cooking on the stove

After sautéing the vegetables, you can proceed to the actual preparation of the first dish. To do this, pour water into the pan and bring it to a boil. Next, place the potatoes and salt in the bowl. After ten minutes, you need to add dried mushrooms and aromatic spices to the vegetable. After boiling the ingredients for the same amount of time, add “Spiderweb” pasta to them. After the aromatic broth boils again, you need to put the sautéed vegetables into it and mix all the ingredients thoroughly. After keeping the ingredients on the stove for about three minutes, they should be covered, removed from the stove and set aside for ¼ hour.

We present mushroom soup to the table

The finished soup from dried umbrellas should be poured into bowls and served to guests. To make this dish more aromatic and tasty, it is recommended to add sour cream and fresh herbs. It is advisable to eat mushroom soup with dark or light bread.

Marinate mushrooms at home

Pickled mushrooms will serve as an ideal appetizer for any table. After all, such a preparation turns out to be very aromatic and tasty. It should be noted that today there are several ways to marinate various mushrooms. We will present only the classic version.

It should be noted that almost all recipes for winter mushrooms (pickled) include the same components, namely:

• any fresh mushrooms - about 1 kg;
• vinegar 9% - approximately 2/3 cup;
• drinking water - about 3 glasses;
• sea ​​salt - a large spoon;
• allspice - 6 peas;
• sunflower oil - 2 large spoons for each jar;
• ground cinnamon - dessert spoon;
• granulated sugar - dessert spoon;
• aromatic cloves - 5 pcs.;
• bay leaf - several pieces.

Preparing Ingredients

Preparing mushrooms for the winter is carried out in several stages. First you need to wash the main component, and then put it in a saucepan, bring to a boil and cook for half an hour. Salting mushrooms is not recommended at all. Next, the ingredient should be placed in a colander and drained of as much liquid as possible.

Preparing the marinade

After carefully reading the recipe and memorizing it, you should begin the process. First, you need to pour drinking water into the pan, and then add sea salt, table vinegar, allspice, granulated sugar, aromatic cloves, ground cinnamon and bay leaf. After bringing the contents of the dish to a boil, add the mushrooms into it. It is recommended to cook all the ingredients together for about 5-7 minutes.

Final stage

While the mushrooms are cooking on the stove, you can start sterilizing the jars. It is advisable to carry out this process on a kitchen stove. Although you can use a microwave oven, a double boiler, and even a slow cooker.

After the mushrooms settle to the bottom, they should be placed in sterilized jars and immediately filled with aromatic broth. Next, you need to pour 1-2 large tablespoons of vegetable oil into each filled container. Finally, all jars must be rolled up and turned over. In order for the mushrooms to marinate well and absorb the aromas of spices and seasonings, it is recommended to keep them in a cool room for at least 1.5 months.

How to serve pickled mushrooms correctly?

After the specified time has passed, you can open one jar for testing. Place the pickled mushrooms in a colander and rinse in cold water. Next, you should add onion half rings and a couple of tablespoons of vegetable oil. After mixing the ingredients, you can safely serve them to the table as a delicious snack.

Salting mushrooms at home

What mushroom recipes for the winter do you know? If you do not know how to prepare such preparations, then we will tell you about them right now.

It should be noted that pickling mushrooms differs from the pickling process in that its recipe does not include such a spicy ingredient as table vinegar. However, this preparation requires the mandatory use of various dried herbs and salt.

So, to prepare the preparation for the winter we will need:

• any boiled mushrooms - about 1 kg;
• dried dill stems with inflorescences - several pieces;
• bulbs - use at discretion;
• garlic - a few cloves;
• coarse salt - about 45-65 g;
• green horseradish leaves - optional.

Cooking process

It should be noted that using the presented method, you can salt even those mushrooms that are conditionally edible or contain bitterness (for example, violin, pepper milk mushrooms, valui, russula or cobwebs). But before you start preparing such a preparation, you should definitely boil the main component. To do this, wash the mushrooms well, and then put them in a saucepan, add water, salt and cook over medium heat for half an hour. After this, the broth is drained, and the finished product is placed in a colander and washed thoroughly in cold water. Next, the mushrooms should be deprived of liquid as much as possible, leaving them in a sieve for ¼ hour.

After the main component is prepared, it must be placed in an enamel bowl, and then salt and add chopped garlic. After mixing the ingredients, it is advisable to leave them aside for a few minutes. At this time, you should sterilize the jars and lids, and then put dill inflorescences, onion rings and green horseradish leaves into each of them. Next, you need to place the mushrooms tightly in the same containers and immediately pour boiling water over them. Finally, all jars must be rolled up and left to cool completely.

Mushrooms salted in this way can only be consumed after a few weeks. It should be noted that the same method can be used to harvest boletus, boletus, mossy mushroom, oak and boletus mushrooms for the winter. However, the broth in which these ingredients were cooked should not be poured out. It must be poured into a bottle and placed in the refrigerator. When preparing soup, this broth can be safely used as a flavorful base.

Serving a delicious appetizer to the table

Now you know how to harvest mushrooms for the winter. The salty snack should be served in the same way as the pickled one. It must be washed in cold water and then flavored with fresh herbs, onions and vegetable oil. It should be noted that salted mushrooms are less spicy than pickled ones.

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

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

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

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

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

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

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

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

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

Perhaps no country in the world loves mushrooms as much as in Russia. At the end of summer and during autumn, avid mushroom pickers go on a “quiet hunt” for the gifts of the forest. Any mushroom dish, even the simplest one, turns out to be almost a delicacy. Mushroom dishes can be very different: these are mushroom soups, goulash and roasts, julienne, casseroles, dumplings and dumplings, pancakes, pies, pizza - you can’t list everything.

Cooking mushroom dishes, as in any business, has its own characteristics, tricks and rules.

It is advisable to consume fresh mushrooms within 1-2 days, no more.

Freshly picked mushrooms should be thoroughly washed, damaged and wormy areas should be cut out and cut into pieces. Then the mushrooms are rinsed with cool water and placed in a colander. After this, the mushrooms are doused with boiling water twice and the preparation of the dish begins.

. To prevent mushroom dishes from losing their taste and aroma, they should not be cooked over too high or too low heat. If you boil mushrooms, you need to set the heating temperature so that the broth boils slightly.

To preserve the flavor, do not add too much salt or strong spices to mushroom dishes.

The best spices for seasoning mushroom dishes are traditionally considered to be onion, parsley, garlic, and dill.

If the recipe contains vinegar, then it is best to take some kind of sour juice (lemon, apple, etc.).

Mushrooms can be used to prepare appetizers, first and second courses, as well as sauces that highlight the taste of meat or fish dishes. We have selected several recipes for dishes made from fresh mushrooms for you, because mushroom season is just around the corner!

Ingredients:
500 g fresh mushrooms,
100 g cheese,
100 g sour cream,
50 g butter,
salt, herbs - to taste.

Preparation:
Sort the mushrooms, rinse and boil in salted water. Drain the water, place the mushrooms in a frying pan with butter and fry until golden brown. Place the prepared mushrooms on a serving plate in a heap, pour over sour cream, sprinkle with grated cheese and herbs.

Ingredients:
400 g fresh mushrooms,
400 g white cabbage,
3-4 potatoes,
2-3 onions,
1-2 cloves of garlic,
vegetable oil, salt - to taste.

Preparation:
Sort the mushrooms, wash and cut into slices. Place in a frying pan with vegetable oil, add shredded cabbage, diced potatoes, chopped onion, salt, add a little water and simmer covered over medium heat until tender. Place on a plate, sprinkle with crushed garlic.

Ingredients:
200 g oyster mushrooms,
1 onion,
1 carrot,
1 parsley root,
1 liter of water or chicken broth,
1 tbsp. butter,
50-70 g noodles (preferably homemade),
salt, herbs - to taste.

Preparation:
Boil onions, carrots and parsley root, cut into slices, in broth or water. When the vegetables are almost ready, add the mushrooms cut into small pieces and simmer over low heat for 10-15 minutes. Cook the noodles separately. Place a portion of noodles in each plate, fill with broth with mushrooms and vegetables, add salt and sprinkle with herbs.

Ingredients:
500 g fresh boletus or champignons,
1-2 onions,
4 tbsp. butter,
2 tbsp. flour,
1 liter of chicken broth,
3 yolks,
1 stack cream,
parsley and celery, salt to taste.

Preparation:
Chop the onion and sauté in butter until transparent, add the washed and chopped mushrooms and fry for 5-10 minutes, stirring constantly. Without removing from heat, add flour, mix thoroughly and fry a little, stirring. Pour in the broth, stir to avoid lumps, and cook for 40-50 minutes over low heat. 10 minutes before the end of cooking, add the greens tied into a bunch. Strain the broth, discard the greens, and chop the mushrooms using a blender. Combine mushrooms with broth. Whisk the egg yolks with the cream and pour into the soup in a thin stream, stirring constantly. Add salt and heat the soup in a water bath to 70°C, not higher, otherwise the yolks will curdle.

Ingredients:
500 g champignons,
2 tbsp. butter,
1 tbsp. flour,
1 liter of broth,
1 stack cream,
2 boiled eggs,
1 tbsp. chopped greens,
salt.

Preparation:
Rinse fresh champignons and mince them together with onions, place the resulting mass in a frying pan with butter and simmer over low heat for 10 minutes. Add flour, stir, pour in broth and bring to a boil. Add the herbs, pour in the cream and remove from the heat. Serve sprinkled with chopped eggs.

Ingredients:
300 g fresh champignons,
300 g cabbage,
1 onion,
3 tbsp. chopped green onions,
1 tbsp. chopped parsley,
½ lemon
4 tbsp. sour cream or mayonnaise,

Preparation:
Wash the champignons, dry with a napkin and cut into thin slices. Squeeze the juice from half a lemon and drizzle it over the mushroom slices. Cut the cabbage and onion into very thin strips, add salt and pepper, and mix. Combine with mushrooms and green onions, season with sour cream or mayonnaise and sprinkle with parsley.

Ingredients:
800 g of fresh mushrooms (moss mushrooms, milk mushrooms, saffron milk caps),
1.5 liters of water,
100 g flour,
550 g butter,
2 stacks sour cream,
50 g crackers,
salt, pepper - to taste.

Preparation:
Place the prepared mushrooms in salted water and bring to a boil. Wash them in a colander, roll them in flour and fry them in oil. Pour in sour cream, sprinkle with breadcrumbs and place in a hot oven for 5-20 minutes.

Ingredients:
1 kg of any fresh mushrooms,
100-150 g flour,
50 g butter,
1-2 onions,
2-3 stacks. meat broth,
1 stack sour cream,
2 bay leaves,
3 black peppercorns,
3-4 cardamom grains,
1-2 tbsp. parsley
salt, ground red pepper - to taste.

Preparation:
Peel fresh mushrooms, rinse, dry, roll in flour and place in a deep frying pan with a lid. Simmer over medium heat until the mushrooms release their juice. Drain the juice, and add butter, separately sautéed onions, parsley, salt, red pepper, cardamom, bay leaf and black peppercorns to the mushrooms. Pour in the broth and sour cream, stir and simmer until the sauce thickens. Serve sprinkled with herbs.

Ingredients:
800 g fresh mushrooms,
1.5 stack. cream,
50 g butter,
4 eggs,
2 onions,
1 dry white bun,
6 salted sprat,
salt, ground black pepper, nutmeg - to taste.

Preparation:
Scald the prepared mushrooms, dry and chop. Bake the onion in a dry frying pan or in the oven. Peel and chop the salted sprat. Grate the dry bun. Combine all ingredients, knead the minced meat, form cutlets and fry them in butter.

Ingredients:
500 g of any fresh mushrooms,
2 onions,
2 tomatoes
1 sweet green pepper,
30 g smoked brisket,
1 tsp ground paprika,
1 tsp thyme,
100 g sour cream,
salt, ground black pepper - to taste.

Preparation:
Fry finely chopped brisket, add onions sautéed in oil, chopped mushrooms and sweet peppers, cut into strips. Simmer for 2 minutes. Meanwhile, scald the tomatoes, peel off the skin and remove the seeds. Add the tomatoes to the mushrooms, add the remaining ingredients and simmer for 15 minutes. Serve sprinkled with parsley.

Ingredients:
1 kg honey mushrooms,
100 g cheese,
3 potatoes,
1 onion,
2 cloves of garlic,
3 tomatoes
1 sweet pepper,
100 g mayonnaise or sour cream,
salt, herbs.

Preparation:
Cut the potatoes into slices. Cut the tomatoes, onions, garlic and bell peppers into cubes. Grate the cheese on a coarse grater. Fry the mushrooms in vegetable oil. Combine all the products and place them on a baking sheet. Pepper and salt, pour sour cream and sprinkle with cheese. Place in a hot oven for 15-20 minutes.

Ingredients:
300 g fresh mushrooms,
1 onion,
1 carrot,
3 stacks rice,
1 stack sour cream,
salt pepper.

Preparation:
Fry onions, carrots and mushrooms separately. Combine the fried foods in a frying pan, pour in sour cream (or milk), simmer, add salt, pepper, bay leaf and bring to readiness over low heat. Cook the fluffy rice, mix it with butter and place it in a baking dish with a hole in the center, compacting it so that the rice holds its shape. Turn out onto a flat plate. If there is no such form, then simply place the rice on a dish around the glass, compact it and carefully remove the glass. Pour the mushrooms into the hole along with the sauce and serve, garnished with herbs.

Ingredients:
For pancakes:
1.5 stack. flour,
2 eggs,
1 tsp Sahara,
1 stack milk,
1 stack water,
2-3 tbsp. vegetable oil,
salt.
Filling:
500 g fresh mushrooms,
5 eggs
1 tbsp. greenery,
salt pepper.
Sauce:
1 tbsp. butter,
1 tbsp. flour,
1 stack milk,
2 tbsp. tomato paste.

Preparation:
Bake thin pancakes. Boil the prepared mushrooms, chop and combine with chopped boiled eggs. Grind flour and butter in a frying pan into a homogeneous mass, pour in milk, salt, add tomato paste and cook until thickened, stirring. Add mushrooms and eggs to the sauce, bring to a boil, add salt and pepper, add herbs and cool. Place 1 tbsp on each pancake. filling, wrap it in an envelope and fry in melted butter.

Ingredients:
1 kg fresh mushrooms,
4 tbsp. butter,
½ cup dry white wine,
2 stacks sour cream,
100-150 g hard cheese,
salt, black and red pepper - to taste.

Preparation:
Finely chop the prepared mushrooms and fry them in oil for 5 minutes. Pour in the wine, simmer over high heat for 2 minutes, then reduce the heat. Pour in sour cream, add grated cheese, salt and pepper and simmer over low heat until thickened.

Vegetable stew with mushrooms

Ingredients:
500 g fresh mushrooms,
3-4 potatoes,
2 carrots,
500 g cauliflower,
2 tbsp. green peas,
2 tbsp. tomato paste,
1 processed cheese,
1 stack milk,
500 ml broth.

Preparation:
Boil potatoes, carrots and cauliflower, divided into inflorescences, in the broth. At the end of cooking, add green peas and tomato paste. Cover with a lid and simmer over low heat. Meanwhile, chop the mushrooms and fry in oil, add the onion rings, simmer and pour in the milk. Bring to a boil and add processed cheese. Drain the finished vegetables in a colander, combine with mushrooms, salt and pepper. Serve sprinkled with herbs.

Ingredients:
500 g champignons,
300 g porcini mushrooms,
1-2 onions,
30 ml vegetable oil,
20 ml lemon juice,
1-2 cloves of garlic,
salt pepper.

Preparation:
Coarsely chop the peeled mushrooms and place in a preheated frying pan with vegetable oil. Place over medium heat and cook for 10-15 minutes until most of the moisture has evaporated. Separately, saute the chopped onion until transparent. Place the mushrooms and onions in a blender, add the remaining ingredients and blend until smooth.

Ingredients:
5-7 champignons,
2 eggs,
2 tbsp. vegetable oil.

Preparation:
Chop the champignons coarsely and fry in vegetable oil. Pour in the scrambled eggs, salt and pepper and cover with a lid. Scrambled eggs can be sprinkled with grated cheese.

Ingredients:
1 kg mushrooms,
500 g onions,
200-300 g cheese,
salt, pepper, garlic - to taste.

Sauce:
1 stack sour cream,
4 large onions,
1-2 carrots,
2 tbsp. flour,
1.5 stack. water,
3 tbsp. butter,
3 tbsp. vegetable oil,
4-5 cloves of garlic,
salt pepper.
For the test:
1 stack water,
2 tbsp. vegetable oil,
a pinch of salt,
flour.

Preparation:
Prepare the dough for dumplings. Leave it for an hour in a warm place. Finely chop the mushrooms and simmer without oil until the liquid evaporates. Separately, sauté the onion in vegetable oil, mix with mushrooms, add salt and pepper and simmer for 10 minutes. Cool, add garlic and grated cheese. Make dumplings and boil in salted water. For the sauce, fry onion, cut into half rings, in a mixture of butter and vegetable oils, add grated carrots and simmer for 5-7 minutes. Add flour, stir, pour in sour cream, then water, salt, and bring to a boil. Before serving, add crushed garlic.

This, of course, is not all mushroom dishes. There are no well-known appetizers here, for example, stuffed champignon caps or tomatoes with mushrooms, jellied mushrooms or mushrooms in pots - but you can always find these recipes on the pages of our website. We have collected simple recipes that can be used not only during the mushroom season, but all year round, using champignons, oyster mushrooms or frozen forest mushrooms.

Bon appetit!

Larisa Shuftaykina