MUSHROOM AND TOMATO SALAD.

300 g tomatoes, 300 g boiled fresh mushrooms, 200 g of potatoes, cooked in a jacket, 1 onion, vegetable oil.

Cut mushrooms into noodles, potatoes into cubes, tomatoes into quarters. Mix all the ingredients, season with salt and garnish with onion rings.

MUSHROOM CAVIAR.

450 g salted mushrooms, 1 onion, 3 tbsp. tablespoons of vegetable oil, herbs, pepper, salt.

Pass the salted mushrooms through a meat grinder along with fried onions, add pepper, salt, mix thoroughly. Put the prepared caviar in a slide in a salad bowl, sprinkle with finely chopped dill.

The old way of preparing mushroom caviar offers us a different technology: chop the mushrooms very finely in a wooden trough or wooden bowl. Then the mushroom tissue is not crushed, as in a meat grinder, but will be granular, elastic grains, eggs.

MUSHROOM SALAD WITH ONION.

200 g of salted or pickled mushrooms, 30 g of green or onions, 3 tbsp. tablespoons of vegetable oil.

Cut the mushrooms into strips, combine with chopped green or onions, season with vegetable oil, mix, put in a salad bowl, decorate with onion rings.

SALAD FROM MUSHROOMS AND CHICKEN MEAT.

200 g of mushrooms, 1/2 chicken carcass, 50 g of butter, 1 peeled tomato, 30 g of green peas, 1 onion, 250 g of boiled rice, 1/2 l of broth, 1 teaspoon of lemon juice, salt, pepper, celery.

Rinse fresh mushrooms, boil, put in a colander, cut into strips and moisten lemon juice.

Chop the onion and celery and fry over medium heat, combine with the prepared mushrooms, simmer for a few minutes, season with salt and pepper, add rice to taste and, stirring occasionally, simmer until the rice becomes transparent. Then pour in a glass of broth in which the chicken meat was boiled. Simmer for 10 minutes, add green pea and simmer again until the mixture absorbs water. Remove from heat, refrigerate, stir with chopped chicken and fresh tomatoes. Close the dishes with a lid and refrigerate for an hour. Serve cold.

MEAT SALAD WITH CHAMPIGNONS.

250 g of champignons, 300 g of veal, 1 onion, 1 tablespoon of lemon juice, pepper, salt.

Cut the prepared champignons into slices, stew, combine with chopped boiled meat, add finely chopped onions, mustard, lemon juice, salt and pepper.

HAM SALAD WITH MUSHROOMS.

200 g ham, 400 g pickled, pickled or boiled mushrooms, 300 g potatoes, 150 g pickles, 100 g onions, 250 g sour cream, 3 tbsp. tablespoons of lemon juice, 3 teaspoons of mustard, herbs, salt.

Boil the potatoes "in their skins" and cut into cubes. Finely chop the mushrooms, ham, cucumbers and onions.

Mix all products and season with a mixture of sour cream, lemon juice and mustard. Salt to taste.

Decorate with herbs.

SALAD FROM TONGUE WITH MUSHROOMS.

300 g boiled tongue, 150 g boiled chicken fillet, 200 g pickled mushrooms, 3/4 cup mayonnaise, 1/2 cup sour cream, 1 lemon, salt, pepper.

Boiled tongue, chicken fillet, mushrooms cut into strips. Mix mayonnaise with sour cream, add lemon, salt and pepper grated on a coarse grater. Pour this mixture over the cooked food and transfer it carefully to the cooked dish.

POTATO SALAD WITH ONION AND MUSHROOMS.

500 g boiled potatoes, 300 g salted mushrooms, 2 onions, vegetable oil.

Cut potatoes into slices, mushrooms - noodles, onion- rings, mix everything, season to taste with salt and vegetable oil.

PICKLED MUSHROOM SALAD WITH RICE AND OILS.

200 g of pickled mushrooms, 1 glass of boiled rice, 1 can of olives, 3-4 tablespoons of vegetable oil, 1-2 tablespoons of lemon juice, salt, black pepper.

Rinse pickled mushrooms cold water, finely chop and warm slightly in vegetable oil. Peel and finely chop the olives.

Boil loose rice, cool, mix with mushrooms and olives, add chopped herbs.

Prepare a salad dressing using vegetable oil, salt, black pepper and lemon juice.

Put the salad on a dish with a slide, pour over the dressing, refrigerate for 30-40 minutes.

CHAMPIGNON SALAD IN WINE SAUCE.

300 g of mushrooms, 100 g of onions, 70 g of carrots, 100 g of tomatoes, 150 g of dry white wine, 20 g of lemon juice, 30 g of vegetable oil, salt, black pepper, herbs to taste.

Rinse the champignons, cut into small pieces, put in an enamel saucepan, pour over with wine, add salt, pepper and simmer with a closed lid over medium heat for 10-15 minutes. Grate the carrots on a coarse grater, cut the tomatoes into slices, chop the onions, chop the herbs.

Mix the prepared foods, season with vegetable oil and lemon juice. Sprinkle the prepared salad with herbs. Decorate with carrot shavings.

CHAMPIGNON SALAD WITH VEGETABLES.

300 g fresh champignons. 2 tomatoes, 1 apple, 5-6 lettuce, 2 hard-boiled eggs, 1/2 cup sour cream, 1-2 tbsp. tablespoons of vegetable oil, 1 tbsp. a spoonful of butter, 1 tbsp. a spoonful of apple juice, dill, salt, black pepper to taste.

Cut the champignons into thin slices, simmer in butter until tender, cool.

Cut apples, tomatoes, eggs into circles. Mix everything, add salt, pepper and put on a dish covered with lettuce leaves, pour sour cream on top and sprinkle with chopped dill.

SALAD FROM CHAMPIGNONS AND EGGS.

500 g of champignons, 4 hard-boiled eggs, 30 g of vinegar, 100 g of vegetable oil, salt, herbs to taste.

Peel the mushrooms, boil in salted water with spices, cut into small cubes, chop the eggs. Mix the prepared foods, add vinegar, salt, season with vegetable oil.

JULIENE FROM WHITE MUSHROOMS.

500 g of fresh mushrooms, 1 glass of sour cream, 4 tbsp. tablespoons of butter, 2 eggs, 1 tbsp. a spoonful of flour, vinegar, salt to taste.

Rinse the mushrooms, cut into strips, scald with boiling water with vinegar and fry in oil. Add the sautéed flour, mix everything thoroughly and put in cocotte tins. Beat eggs with salt, mix them with sour cream, pour the resulting mixture over the mushrooms. Bake in a roaster for 10-12 minutes at 180 ° C.

MUSHROOM SALAD WITH ORANGE AND CHEESE.

1 can of canned mushrooms, 200 g of hard cheese, 2 sweet peppers, 2 apples, 2 oranges, salt.

For the sauce: 1 glass of kefir, 3 teaspoons of liquid honey, 1 teaspoon of mustard, 2 tbsp. tablespoons of lemon juice, 2 teaspoons of grated lemon zest.

Cut the cheese and peeled apples into small cubes. Strain the canned mushrooms, cut into small strips and simmer in oil. Cut the peeled peppers into rings and mix with sliced ​​orange slices. Season the salad with the prepared sauce, stir and put in a salad bowl. Sprinkle with grated cheese on top and garnish with citrus wedges.

First courses with mushrooms

MUSHROOM BROLLION.

For 100 g of mushrooms - 5-6 glasses of water.

Mushroom broth is prepared mainly from dried mushrooms. They are sorted out, washed, poured with cold water and left for 2-3 hours to swell. After that, they are boiled in the same water at a low boil. The cooked mushrooms are removed and washed in warm water, and the broth is defended and filtered.

MUSHROOM SHIPS.

1 liter of water, 1 head of cabbage, 100 g of mushrooms, 1 carrot, 3 potatoes, 1 parsley root, 1 small bunch of dill, juice of 1 lemon, 1 tbsp. a spoonful of wheat flour, 2 tbsp. tablespoons of butter (butter or vegetable), salt.

Finely chop fresh cabbage and stew with butter. Boil mushrooms, carrots, potatoes and parsley root in water. When boiling, add water. When the mushrooms are cooked, add the stewed cabbage and cook a little more over low heat. Pour lemon juice into ready-made cabbage soup, season with flour fried with butter. Sprinkle with dill.

Sauerkraut SHIPS WITH MUSHROOMS.

8 dried mushrooms, 125 g sauerkraut, 20 g carrots, 10 g parsley, 20 g onions, 20 g tomato puree, 5 g flour, 10 g margarine, 10 g sour cream, 2 g herbs, spices.

Prepare these cabbage soup in the same way as sauerkraut cabbage soup in mushroom broth.

Fry finely chopped onion with butter until light color. Sauté the roots separately with the tomato puree. At the end of stewing the cabbage, add the sautéed onions and roots to it, pour over the hot mushroom broth, add salt, herbs, chopped boiled mushrooms. Add spices during cooking.

When serving, put sour cream on a plate or serve it separately in a gravy boat. You can serve kulebyak with buckwheat porridge and onions or buckwheat porridge with the cabbage soup.

BORSCH WITH MUSHROOMS AND VEGETABLES.

3 beets, 200 g of fresh mushrooms, 200 g of white cabbage, 1 carrot, 1 onion, 1 tbsp. a spoonful of butter, 1 tbsp. spoon tomato paste, 2 tbsp. spoons of chopped dill, 4 tbsp. tablespoons of sour cream, 2 liters of water, salt, pepper.

Finely chop the champignons, mix with the beets, cabbage, carrots, onions, add butter, tomato paste, a little water and simmer for 5-10 minutes. Salt the stewed vegetables and mushrooms, add water, bring to a boil. Serve with sour cream and chopped dill.

POTATO SOUP WITH MUSHROOMS.

Dried mushrooms, 7–8 crumbly potatoes, onions, carrots, herbs, sunflower oil.

Soak the mushrooms for two hours, cook in the same water, rinse under running water, chop and fry in vegetable oil along with chopped onions and carrots. Boil potatoes in not a large number water over low heat until tender, mash in mashed potatoes and, gradually pouring in the strained mushroom broth, bring to the consistency of liquid sour cream.

Pour in the fried vegetables, add salt, pepper (optional) and chopped fresh herbs.

COLD MUSHROOM SOUP.

1.5 l of water, 100 g of dried porcini mushrooms, 200 g of fried meat, 1 hard-boiled egg, 100 g of sour cream, 200 g fresh cucumbers, green onions, dill, salt, sugar.

Rinse the dried mushrooms, soak in cold water, then boil in the same water, drain the broth, cut the mushrooms into strips. Cool the broth. Meat products, cut cucumbers and egg into cubes. Grind the onion with salt until juicing. Mix all prepared foods, pour over chilled mushroom broth, add sour cream, salt to taste, add sugar. Sprinkle with finely chopped dill when serving.

CHAMPIGNON SOUP.

500 g champignons, 2 onions, 2 hard-boiled eggs, 2 tbsp. tablespoons of butter, 1 glass of cream, 1 tbsp. a spoonful of flour, 1 tbsp. a spoonful of finely chopped parsley, 1 carrot, 1.5 liters of water, salt to taste.

Pass the mushrooms, onions and carrots through a meat grinder and simmer over low heat for 5–7 minutes.

Add flour, salt, pour in water. Remove from heat, add cream, sprinkle with herbs and coarsely chopped eggs.

MUSHROOM SOUP.

1112 liters of broth or water, 200 g of mushrooms, 1 onion, 1 carrot, 1 parsley root, 2 tbsp. tablespoons of oil, 1 tbsp. a spoonful of flour, salt, ground pepper, 4 tbsp. spoons of sour cream, herbs.

In broth or water, boil finely chopped carrots, parsley root, fresh or salted mushrooms and onions fried in oil. After 10 minutes, add the sautéed flour, pepper, boil, add salt to taste. When serving, put a spoonful of sour cream in each bowl of soup, sprinkle with finely chopped herbs.

MUSHROOM SOUP WITH BEANS.

5 fresh mushrooms, 3 tbsp. beans, 1 onion, 1 carrot, 2 tbsp. spoons of chopped dill, salt, pepper, 3 tbsp. tablespoons of vegetable oil.

Soak the beans overnight, then put them in boiling water; cook for 5-6 minutes and leave for 40-60 minutes.

Grate the carrots, finely chop the onion and mushrooms. Bring the water with beans to a boil again, put mushrooms, carrots, onions, salt in it, cook for 6–8 minutes and leave for 20–30 minutes. When serving, sprinkle with dill herbs, season with vegetable oil and pepper.

MUSHROOM SOUP WITH PIES.

1.5 liters of water, 50 g of dried porcini mushrooms, 2 onions, 2 tbsp. spoons of oil, 2 tbsp. tablespoons of flour, herbs, sour cream.

For the test: 1 cup flour, 1 egg, 2 tbsp. spoons of water, vinegar, salt, 2 tbsp. tablespoons of oil.

In the evening, pour the mushrooms with milk or water so that they swell. Cook with onions and spices. When the mushrooms become soft, drain the broth and thicken with flour. Finely chop mushrooms and onion, add sour cream.

Sprinkle the prepared broth with herbs.

Sift flour, add water, vinegar, salt, beaten egg, butter and knead the dough. Cut the rolled dough into squares. Put mushroom filling in the middle of each square, squeeze the edges, forming triangles. Place on a baking sheet, brush with melted butter and bake in the oven. Serve the finished pies with the mushroom broth.

MUSHROOM NOODLES.

5-6 dried porcini mushrooms, 1 onion, 30 g butter, the rest of the products, as for chicken noodles.

Rinse the dried mushrooms well, put them in a saucepan, add water and cook. When the mushrooms have softened, remove them with a slotted spoon, cool, chop finely and pour back into the strained broth.

Chop the carrots and onions and fry in butter, add together with the noodles to a saucepan with boiling mushroom broth and cook until tender.

MUSHROOM BREAD WITH MEAT.

400 g of meat with bone, 2-3 dried mushrooms or 400 g fresh, 1 parsley root, 1 carrot, 1 onion, 1 bunch of herbs, pepper, salt.

Rinse the dried mushrooms, soak for 2-3 hours in cold water and boil in it, rinse the meat, add cold water and cook. Before boiling, remove the foam (scale), put onions, carrots, parsley, continuing to cook over low heat until tender. Strain and combine meat and mushroom broths, salt and pepper. Cut the mushrooms into slices, and the meat into slices, pour over everything with broth and boil. Serve in a soup cup, put mushrooms with meat, sour cream on top and sprinkle with herbs, separately offer pies with mushrooms and meat.

MUSHROOM WITH MUSHROOMS.

30 g of dried white mushrooms or champignons, parsley or parsnips, celery, 1 onion, leeks, 3 potatoes, 2 pickled cucumbers, 50 g of butter or vegetable oil, spinach or salad, 2 tbsp. spoons of sour cream, spices, herbs.

Roots and onions, cut into strips, sauté with butter. Cut the potatoes into cubes. Boil the mushroom broth, cut the mushrooms into strips. Put potatoes in the boiling broth, bring the broth to a boil and add browned vegetables, chopped mushrooms, chopped spinach to it and continue cooking for 10-15 minutes. Before the end of cooking, add pickled cucumbers, peeled, with removed seeds, cut into slices and pre-cooked in broth (for Nezhinsky cucumbers, the skin and seeds are not removed), fill the pickle with boiled strained cucumber brine, salt and spices.

Serve pickle with sour cream, sprinkle with herbs.

MUSHROOM SOLYANKA.

250 g of fresh porcini mushrooms or 50 g of dried, other products, with the exception of meat products and bones, are the same as for the meat hodgepodge.

Boil the pre-peeled and well-washed mushrooms, then rinse and chop. Process dried mushrooms in the same way as for making mushroom broth.

In addition, the hodgepodge can be prepared with salted mushrooms in mushroom broth.

In this case, you should take dried porcini mushrooms 8 g and salted mushrooms (porcini, mushrooms, milk mushrooms, etc.) 40-50 g. Wash and chop the salted mushrooms thoroughly.

Cook like a hodgepodge of meat.

LINGER BUCKET.

4-5 dry mushrooms, 3 medium beets (boiled), 2 medium potatoes (boiled), 2-3 pickled cucumbers, 100 g of green onions, a bunch of dill, grated horseradish, sugar, salt, pepper to taste, 1.5 liters of kvass ...

Rinse the mushrooms well, put in a saucepan and fill with water so that they are only covered with it. Cook, covered over low heat. When the mushrooms become soft, chop them finely, dilute with broth and pour into a bowl where the beetroot will be cooked. Chop beets, pickles, green onions, dill there, grate potatoes, season with salt, pepper and grated horseradish, add sugar if desired and pour cold kvass.

Meat and mushroom dishes

BEEF STEWED WITH MUSHROOMS.

500 g of beef (pulp), 500-600 g of fresh mushrooms, 2 onions, 1 glass of sour cream, 2 tbsp. tablespoons of fat, salt, black peppercorns, dill.

Cut the meat into pieces, beat off, fry in fat in a hot frying pan with onion chopped into rings. Fry the mushrooms in fat and add to the meat, add sour cream, salt, add a few black peppercorns, mix, close the dish with a lid and simmer in the oven until tender.

BEEF ROLLS WITH MUSHROOMS.

1-1.5 kg of beef meat (pulp), salt, ground black pepper and peas, fat for frying, 250 g of mayonnaise or 250 g of sour cream, or 250 g of sour cream and mayonnaise equally.

Mushroom filling: 2-3 heads of onions, 500-600 g of salted mushrooms.

Egg and onion filling: 2-3 onions, 3-4 hard-boiled eggs.

Pickled cucumber filling: 2 onions, 2-3 finely chopped pickles.

Cut the meat across the grain and beat very well so that it becomes like a thin pancake, season with salt and pepper. In the resulting pancake, wrap the filling in the form of graceful rolls, tie with a thread, fry until browning in heated fat, put in a deep frying pan or patch, pour mayonnaise or sour cream, close the lid and cook in the oven until cooked for about 1 hour.

To prepare the fillings, the onions should be fried until golden color, boil the eggs hard-boiled and chop not too finely, cut the mushrooms into noodles and fry separately from the onion, and then combine with it; for cucumbers, cut off the tough skin and cut them into thin strips, and then combine with onions fried until golden brown.

Serve a dish with lots of greens, vegetable salads, homemade pickles, washed down with noble drinks.

FILLET MINION WITH MUSHROOMS.

1 kg of porcini mushrooms (champignons are possible), 6 pieces of sirloin 2-3 cm thick, 6 tbsp. tablespoons of butter, 2 tbsp. tablespoons flour, 1/2 cup sour cream, 1/2 cup dry white wine, salt, pepper to taste.

Finely chop the mushrooms and fry in 3 tablespoons of oil for 5 minutes. Sprinkle with salt, pepper and flour. When the flour gets Brown color, add sour cream and stir. Boil, reduce heat and keep on low heat for another 5 minutes. Grate the meat with salt and pepper, melt the butter in another pan and fry in it on high fire pieces of meat for 3 minutes. Add dry wine.

Bring to a boil and keep for another 1-2 minutes. Serve on a platter with mushrooms in the center and pieces of meat around.

MEAT AND MUSHROOM ROLL.

500 g minced meat, 500 g salted mushrooms, 2 eggs, 5 tbsp. tablespoons of bread crumbs, 3 onions, 100 g of smoked bacon, oil, salt.

Add eggs, finely chopped onion, crackers and salt to the minced meat.

Finely chop the smoked bacon and fry.

When the fat runs out, add finely chopped onions, washed and dried finely chopped mushrooms.

Fry the mushrooms until the liquid has completely evaporated.

Put the minced meat on wet cheesecloth, grease with an egg, put on it fried mushrooms, roll up everything roll. Place on a greased baking sheet, sprinkle with breadcrumbs and bake in the oven. When the roll is browned, add the broth, close the lid and simmer. After 15 minutes, add sour cream or tomato sauce, diluted flour to the liquid. Warm up, if necessary, add more salt. Serve the roll cut into slices, serve the sauce separately in a saucepan.

You can serve boiled potatoes and salad with the roll.

PORK SCHNITZEL WITH MUSHROOMS.

4 schnitzels, 250 g braised mushrooms, 2 onions, 1/2 teaspoon of cumin, 4 tomatoes, 2 tablespoons grated cheese, 1 glass of tomato sauce, fat, salt, pepper.

Rub the schnitzels with salt, pepper, finely chopped onions, caraway seeds and fry on both sides in a not too hot pan. Then remove from the pan, put in warm place... In the same pan, lightly fry the tomatoes, cut into slices, pre-salt and pepper them. Put schnitzels on the tomatoes, top with stewed mushrooms. Top with tomato sauce. Serve crumbly rice as a garnish.

BEEF IN A POT WITH MUSHROOMS.

600 g of meat, 2 tbsp. tablespoons of ghee, 2 tbsp. tablespoons of tomato paste, 1/2 cup sour cream, 50 g of mushrooms, 3 onions, 3 carrots, 600 g of potatoes, salt pepper, dill, parsley.

Cut the meat into pieces of about 100 g each and fry in a frying pan in boiling oil on both sides. Cut the carrots and potatoes into circles and the onions into rings. Chop the boiled mushrooms finely. Fry everything, brown in a pan in boiling oil. Put meat and vegetables in a clay pot or saucepan in the following sequence: half of the potatoes on the potatoes - meat, on the meat - mushrooms, carrots and onions, on top - the rest of the potatoes. Scorch everything with sauce. To prepare it, put flour in boiling oil, fry it a little, dilute with mushroom broth, add tomato, salt, pepper, sour cream and fry a little. Put the beef with mushrooms in the oven or oven for 15–20 minutes. Put the finished beef on plates, sprinkle with finely chopped parsley and dill.

VEAL SCHNITZELS WITH MUSHROOMS.

4 veal schnitzels (200 g each), 50 g mushrooms, 50 g processed cheese with mushrooms, 1 onion, 1 hard-boiled egg, 6 tbsp. tablespoons of butter, 5 tbsp. spoons, bread crumbs, salt, pepper, 1/2 bunch of green onions.

In schnitzels, make cuts in the form of pockets, salt and pepper.

Chop the champignons. Chop the onion, fry in oil, add mushrooms, quickly fry.

Cheese, 2 tbsp. tablespoons of butter, finely chopped egg and green onions, stir fried mushrooms, salt and pepper.

Fill the schnitzel pockets with the mixture, roll the meat in flour, beaten egg and breadcrumbs. Fry in oil for 7 minutes.

ESCALOPS WITH CHAMPIGNONS.

600 g veal ( hind leg, rump), mushrooms 200 g, 1/2 cup dry white wine, 250 g red sauce, 2 onions, 60 g ghee, salt, pepper.

Pieces of veal, cut from the back or large parts of the hind leg (one per serving), lightly beat off with a hoe, trim off, cutting off irregularities from the edges, and chop the tendons, season with salt, sprinkle with pepper and fry in oil in a saucepan. Transfer the fried pieces to another dish, and put chopped onions in a saucepan with the remaining meat juice and fat in it, fry it, then add chopped fresh champignons and fry again until the latter are ready. After that, pour in dry white wine and red sauce, boil, season to taste with salt and pepper. Pour over the fried pieces of veal with this sauce and boil.

Serve with potatoes, vegetables, pasta or crumbly rice, buckwheat porridge.

VEAL FILLET WITH MUSHROOMS IN DOUGH.

800 g veal fillet, 500 g ready-made puff pastry, 500 g mushrooms, 3 onions, 100 g olive oil, 100 g raw brisket, 100 g sour cream, 1 egg, 1/2 bunch of dill and parsley each, salt, pepper.

Fry the meat on all sides (2-3 minutes), season with salt and pepper.

Peel the onion and champignons, chop finely.

Cut the ham into thin slices. Fry onions, then mushrooms and ham, salt and pepper, add sour cream and finely chopped herbs, bring to a boil, evaporate a little, cool.

Roll out the dough thin layer with a little flour. Grease the edges of the dough with protein. Put 1/3 of the minced meat in the middle, put the fillet, coat it with the remaining minced meat, wrap it with dough, pinch the seams well, put on a baking sheet moistened with water, try to turn the seams down.

Beat the yolk with 1 teaspoon of water, coat the dough.

Bake at 200 ° C for 40 minutes. Then open the oven and leave the meat for 3-5 minutes. Cut into slices.

Serve with vegetables, salad and herbs.

BEEF FILLET BAKED WITH CHEESE AND GREENS.

1 kg of beef fillet, 200 g of mushrooms, 3 tbsp. tablespoons of olive oil, 2 onions, 60 g of butter, 2 cloves of garlic, 3 sprigs of rosemary, 100 g of ham, 1/2 bunch of parsley and chervil each, 200 g of sour cream, 2 teaspoons of mustard, 100 g of spicy soft cheese, 1 / 2 glasses of dry white wine.

Remove fat and veins from the meat. Make a deep pocket cut along the length.

Pass the garlic through a press, mix with olive oil and half of finely chopped rosemary, coat the meat with this mixture, put in the refrigerator for 12 hours.

Peel the onion and champignons, chop finely, fry in butter (20 g).

Finely chop the parsley and chervil, chop the ham into small cubes. Mix onion with mushrooms, ham and half of the herbs, season with salt and pepper. Insert the filling into the cut made in the fillet, secure the cut with toothpicks. Salt and pepper the meat on top, quickly fry in a heated frying pan without fat.

Mix the remaining herbs with sour cream, mustard and soft cheese. Transfer the fillet to a baking sheet with melted butter and coat it with cheese mass.

Bake in an oven heated to 220 ° C for 20 minutes, then lower the temperature, add more cheese mass over the entire surface and bake for another 10-15 minutes.

Transfer the finished meat to a dish, cover with foil, put in a warm place.

Strain the juice from the roast, add wine and the rest of the cheese mass, evaporate slightly, add the rest of the butter, salt and pepper.

Cut the meat into slices, serve the sauce separately.

Serve cauliflower, young beans or potatoes as a garnish.

VEAL FILLET IN RICE PASSION (Chinese cuisine)

8 large pieces of veal tenderloin (80 g each, 1.5 cm thick), 1 tbsp. spoon of kernels of pine nuts or almonds, 125 g of fresh mushrooms, 50 g of ghee, 1 bunch of parsley, 3 tbsp. tablespoons of vegetable oil, 100 g (16 pcs.) plates of dried rice dough (about 16 cm in diameter), 2 cloves of garlic, salt, pepper, 1 head of lettuce, 8 small tomatoes.

For the sauce: Mix 100 g of thick sour cream with 3 tbsp. tablespoons of vinegar, salt and pepper.

Washed and dried greens, chop the nuts in a mixer, add salt, pepper, vegetable oil. Spread pieces of meat with this mixture, refrigerate for 1-2 hours.

Cut the champignons into slices.

Put two dough plates in water for 30 seconds, prepare 8 double dough plates. On each piece of dough, put two salted and pepper slices of champignons, a piece of meat and again two slices of champignons, cover with a second piece of dough, lightly press the edges.

Fry in ghee for 2-3 minutes on each side.

Put lettuce leaves, tomato halves and meat on a dish.

Serve the sauce separately.

SWISS BEFSTROGANOV.

400 g of veal (without fat and veins), 200 g of mushrooms, 1 onion, 2 teaspoons of flour, 50 g of butter, 150 ml of dry white wine, 200 g of cream, 2-3 sprigs of fresh thyme, basil and parsley, salt pepper.

Cut the meat into thin slices, season with salt, pepper, sprinkle with flour.

Finely chop the onion. Cut the mushrooms into strips.

Fry the meat on all sides in a preheated pan, put on a plate. Put out onions and mushrooms.

5-7 minutes, add wine, boil for 3-5 minutes, add cream, season with salt, pepper, add herbs, put meat and bring to a boil over low heat.

Garnish with fried potatoes or potato croquettes.

VEAL GULASH WITH CREAM.

600 g of veal (shoulder blades), 400 g of mushrooms, 300 g of onions, 2 tbsp. tablespoons of ghee, 1.5 tbsp. spoons of moderately hot mustard, 1 teaspoon of mild red pepper, 1/2 l of dry white wine, 1/2 l of vegetable broth, 2 tbsp. tablespoons of vegetable oil, 1.5 cups of cream, 1 bunch of green onions.

Cut the meat into pieces, fry in ghee in a saucepan, add diced onions, simmer for 10-15 minutes. Season with salt, pepper, add mustard, mix everything. Remove the saucepan from the stove, add red pepper, wine and broth, simmer for 30-40 minutes.

Cut the mushrooms into strips, fry in vegetable oil, season with salt and pepper, add to the meat, pour cream and evaporate a little.

Sprinkle the finished dish with finely chopped green onions.

STUFFED CUTLETS.

800 g of veal (hind leg), 100 g of mushrooms, 100 g of boiled ham or tongue, 1 yolk, 2 tbsp. tablespoons of flour and butter, 1 glass of milk, salt, pepper, 80 g of fat.

Breading: 2 tbsp. tablespoons of dried crumbs of wheat bread or crushed crackers, 2 eggs, 2 tbsp. tablespoons of flour.

Top, inner, or tendon stripped side part cut the back leg of veal across the grain into wide slices 6–7 mm thick and beat them with a hoe to a thickness of 3–4 mm, sprinkle with salt and pepper. Place minced meat in the middle of each layer and wrap it in meat, giving the product a cigar-like shape. Sprinkle the formed products with flour, moisten in a raw beaten egg and breaded in wheat bread crumbs, then moisten again in an egg and again breaded in bread crumbs.

To prepare the minced meat, lightly sprinkle the wheat flour with butter, pour in hot milk and stir thoroughly with the jelly so that the mass is homogeneous, without lumps, and then boil it over low heat for 8-10 minutes.

Then add fresh or canned mushrooms, finely chopped and fried with butter, and salted boiled tongue or boiled ham, cut into small cubes (3-4 mm). In addition, raw egg yolk or hard-boiled and wiped through a sieve can be added to the minced meat.

In terms of consistency, the finished mass of minced meat should be thick enough so that immediately after cooking (in a warm state) it can be easily processed, does not stick to the hands and retain its shape well.

Fry the cutlets in fat 10 minutes before serving, and then bring to readiness in an oven.

Serve on a platter with any kind of potatoes, vegetables. Serve hot red sauce separately.

NELSON'S ZRAZY.

600 g of meat (tenderloin). 750 g potatoes, 100 g onions, 20 g flour, 40 g fat, 20-30 g dried mushrooms, 1/8 l sour cream, pepper, salt.

Wash the mushrooms, boil. Evaporate the mushroom broth until 1/8 l remains. Wash the meat, peel it off, beat off with a hoe and cut 8–12 pieces across the fibers. Slightly beat off with a damp hoe, cut the zrazy about 1 cm thick. Rinse the potatoes, peel, rinse, cut into large circles, cut them in half, pour boiling water over, salt and cook until half cooked; drain the water. Fry the zrazy over high heat over high heat, season with salt and flour just before frying. The inside of the zrazy should be pink. Remove zrazy with a golden brown crust from the pan, fry the peeled and sliced ​​onion in the remaining fat. Put the meat in a wide saucepan, shifting with potatoes, chopped mushrooms and onions, add pepper, lightly salt and pour over sour cream mixed with the remaining flour and mushroom broth. Cover the saucepan tightly and place in a hot oven for 10-15 minutes. Serve in the same saucepan.

VEALS WITH MUSHROOM MUSHROOM.

500 g of veal without bones (shoulder blade, neck part), 50 g of stale rolls, 1/2 cup of milk, 1 egg, 30 g of flour, 30 g of fat, 1/2 cup of sour cream, salt, pepper.

For minced meat: 20 g dried mushrooms, 1 onion, 50 g stale rolls, 20 g fat, 1/2 cup milk, 1 tbsp. a spoonful of finely chopped dill and parsley, salt, pepper.

Rinse the mushrooms, boil, drain (do not pour out the broth). Soak the loaf in milk (100 g), squeeze.

Rinse the meat, remove the bones, remove the film, cut into pieces. Pass the loaf and meat 2 times through a meat grinder (leave half of the loaf for minced meat). Add the egg, salt and pepper to the chopped meat to taste, sweep thoroughly to get a homogeneous mass. With moistened hands, divide the meat into 8 portions, shaping them into balls, which should then be slightly flattened. Prepare the minced meat: wipe off the fat, add the loaf passed through a meat grinder, chop the mushrooms, peeled, diced, onion fried to a light golden hue, season to taste with salt and pepper, mix thoroughly. Put the minced meat in the middle of the prepared pieces of meat, form rolls 6–7 cm long, 3 cm in diameter, roll in flour.

Fry on all sides over heated fat until golden brown. Place in a saucepan of the appropriate size, pour in the mushroom broth. Simmer, covered for about 20-30 minutes. Move the pan to the edge of the stove, remove the zrazy, put on a plate, add the remaining flour to the sauce, salt, boil, combine with sour cream. Then put the zrazy back into the saucepan, heat up strongly together with the sauce. Put on a dish, pour over the sauce, sprinkle with chopped parsley. Serve with potatoes, buckwheat or pearl barley porridge, dumplings, raw vegetable salad. Zrazy can be cooked without sour cream.

HOT CARPATHIAN.

600 g pork, 8-10 potatoes, 2 tbsp. tablespoons of vegetable oil, 1 tbsp. a spoonful of flour, 1 egg, 40 g of dried mushrooms (preferably white ones), 2 onions, fat for frying, salt, pepper.

For the sauce: 1 glass of sour cream and mushroom broth, 1 tbsp. a spoonful of flour and butter.

Cut the meat into small slices, season with salt, pepper, fry (3-4 slices per serving).

Soak mushrooms, boil. Grate raw, peeled, washed and dried potatoes and drain. Peel the onion, chop finely, fry lightly, add the mushrooms, cut into strips, fry for 2-3 minutes.

Add flour, salt, egg to potatoes, form small cakes, put minced meat in the middle, shape into balls and fry until golden brown (3-4 hit. Per serving).

Sauce preparation: fry flour with butter, add broth and sour cream, season with salt and pepper.

Meat and potato zrazy put in pots, pour over the sauce, if the sauce is thick add 1-2 teaspoons of mushroom broth, simmer in the oven for 20-30 minutes. Serve in pots.

ROAST WITH MUSHROOMS AND CAULIFLOWER.

500 g of beef, 1 forks of cauliflower, 1 cup of chopped parsley, dill and green onions, 1/2 head of garlic, 1 cup of fresh boiled chopped mushrooms, 1 cup of canned green peas, 1 cup of vegetable oil, 1 cup of Knorr broth , 2 tbsp. spoons of starch, salt, pepper to taste.

Cut the meat into 8 flat pieces, beat off, pepper and fry in very hot oil.

Put in a deep frying pan, and in the remaining fat, fry the mushrooms, which are laid in a second layer, pour over with oil. Cauliflower disassemble into separate inflorescences, put in the next layer, and green peas on it. Stir the starch, crushed garlic, salt in the broth and pour the roast with this mixture. Bake in the oven for 20 minutes.

BAKING WITH MUSHROOMS.

300 g of ground or chopped pork, 200 g of fresh mushrooms (champignons, oyster mushrooms, chanterelles), 2 onions, 2 tomatoes, 1 glass of broth, 2 tbsp. - tablespoons of vegetable oil, 2 tbsp. tablespoons of crushed crackers, 100 g of grated cheese, salt, pepper.

Cut the onion into rings, fry, add finely chopped mushrooms, lightly fry. Lightly fry the meat, salt and pepper. Scald the tomatoes, peel, cut into slices.

Mix everything, pour in the broth, put in a dish, greased with butter and sprinkled with breadcrumbs, sprinkle with the remaining breadcrumbs and grated cheese on top.

Bake in the oven for 15–20 minutes at a temperature.

SPECIES HARNESSED WITH MUSHROOMS.

600 g of pork pulp (300 g of pork and beef can be used each), 1/2 glass of milk or water, 2 tbsp. tablespoons of bread crumbs, salt, pepper, fat for roasting.

For minced meat: 50 g dried mushrooms, 2 onions, 2 boiled eggs, cooking oil, salt, pepper.

Wash the pork pulp, mince, add a little water or milk, salt and pepper.

Soak the mushrooms, rinse thoroughly, boil. Peel the onion, cut into small cubes, fry, add finely chopped mushrooms, cool slightly, add finely chopped boiled eggs, season with salt and pepper.

Form small cakes from minced meat, put minced meat in the middle, join the edges, give a round or cigar-shaped shape, breaded and fry until golden brown.

Serve with mashed potatoes and sweet and sour sauce.

DUCK BAKING WITH MUSHROOM SAUCE.

1 duck, 1 carrot, 1 root and parsley, 1 onion, 3 cups of rice, 200 g butter, 3 tbsp. tablespoons of crackers, 4-5 black peppercorns, dill, salt.

For the sauce: 300 g of fresh mushrooms (boletus, champignons), 50 g of margarine, 1 glass of sour cream, 1 teaspoon of flour, parsley, salt.

Cut the prepared duck, in portions, put in a saucepan along with vegetables, pepper, add water so that it only covers the meat, salt and cook over low heat until soft. Then take out the duck. Rinse the rice in several waters, add water and bring to a boil. Strain, pour over the broth, add 50 g of oil and put in the oven for 10 minutes. Do not stir. Separate the duck meat from the bones, cut into cubes, mix with chopped carrots, rice, parsley. Grease a saucepan, sprinkle with breadcrumbs, put a tin dish in the middle so that the casserole has a depression.

Put the prepared mixture in a saucepan and bake in a hot oven for 45 minutes. After overturning the saucepan, put the prepared casserole on a round bluer, garnish with parsley and dill. Place the mushrooms from the sauce in the well, and serve the sauce separately.

To prepare the sauce, wash the mushrooms, cut into strips and stew with margarine, adding from time to time cold water... When the mushrooms are ready, pour in the sour cream mixed with flour, salt and boil for a few minutes, then add the parsley.

STUFFED DUCK WITHOUT BONES.

1 duck (1.5 kg), 300 g of rice or buckwheat, 2 eggs, 100 g of butter, 50 g of onions, 30 g of dry mushrooms, duck offal (heart, stomach, liver, neck) parsley, salt pepper , roots.

Cut the prepared duck with a sharp knife along the back from the neck to the end of the body. Carefully separate the skin and meat from the bones. Take out the separated skeleton. Salt the skin with meat and the remaining parts an hour before frying. Boil the removed bones, offal and mushrooms with roots and spices in a small amount of water. Rinse the rice or buckwheat, pour the broth and cook the porridge. Add fried onions and salt to the giblets along with the mushrooms. Pepper, eggs, mix everything with porridge. Stuff the duck with this mass, sew up the cut skin, shape, tying the legs and wings with a lace. Place the finished bird in a rooster, grease with oil and put on.

1.5-2 hours in a hot oven. In the process of baking, turn the duck over, sprinkle with fat and sprinkle with water. Before serving, trim the wings and legs, cut the duck into portions. Serve with salad.

FRIED BREADED TURKEY WITH MUSHROOM SAUCE.

600 g turkey (breast or leg pulp), salt, pepper, 1 egg, 1 tbsp. a spoonful of milk, 1/2 cup of ground crackers, 3 tablespoons of melted butter, 2 onions, 300 g of fresh porcini mushrooms, 1 glass of broth, 1 tbsp. a spoonful of tomato puree, 2 tbsp. tablespoons of sour cream, juice squeezed from 1/2 lemon.

Cut the meat into portions, the bones of the legs can be removed. Put the pieces of meat first in the milk-egg mixture, and then in the ground crackers, fry in hot oil until a brown crisp crust forms, remove and keep warm. In the same oil, fry the onion and mushrooms cut into rings, simmer in the broth, season them with tomato puree, sour cream or lemon juice. Put the pieces of meat in the sauce and simmer covered over low heat on the stove or in the oven for 15–20 minutes. Serve the meat on a platter, garnish with boiled pasta or potatoes and cucumber salad or green salad. Serve the mushroom sauce in a gravy boat.

CHICKEN WITH MUSHROOMS.

1 chicken, 100 g of mushrooms, 1 tbsp. a spoonful of flour, 1/2 cup sour cream, 1 tbsp. a spoonful of vegetable oil, 2 tbsp. tablespoons of butter, 1 onion, salt to taste.

Cut the prepared chicken into pieces, salt, fry on all sides in a mixture of vegetable and butter. In the remaining butter, fry the chopped onion, add a little water, add the chicken and simmer until tender.

Remove the cooked chicken, add flour, mix it with sour cream, and boil for a few minutes.

VIETNAMIAN KIDNEYS.

500 g of pork kidneys, 1/2 cup of rice, 1 onion, 300 g of pickled mushrooms, 3 cloves of garlic, 2 cups of broth, 2 tbsp. tablespoons of vegetable oil, 4 tbsp. spoons of margarine, salt, pepper, 1 tbsp. a spoonful of finely chopped dill.

Rinse the kidneys, changing the water several times, put them in boiling water for 1 / 2–1 min, rinse, cut lengthwise, remove fat and bile ducts, cut into slices, fry in margarine for 1–2 minutes.

Peel the onion, chop finely, pass the garlic through a press. In a deep frying pan, fry the onion and garlic, add the washed and dried rice and fry it until transparent, add 2 cups of broth and cook the rice for about 15 minutes.

Put the kidneys and pickled mushrooms on the rice, heat for 1-2 minutes, season with salt, pepper, sprinkle with dill.

BAKED CARASI WITH MUSHROOMS AND EGGS.

600-800 g of fish, 400 g of fresh porcini mushrooms, 2-3 eggs, 3 tbsp. tablespoons of ghee, 1.5 tbsp. tablespoons of flour, 2 bunches of parsley and dill, 3 tbsp. tablespoons of sour cream, salt and pepper to taste.

Prepare the fish and fillet it with skin but no bones. Season with salt, pepper, roll in flour, fry in oil. Peel, rinse thoroughly and slice fresh porcini mushrooms. Fry in oil. Boil hard boiled eggs. Peel and chop. Chop parsley and dill finely. Mix mushrooms with eggs and herbs, salt.

Put a layer of mushrooms on the bottom of a greased saucepan, put fish on top of it and cover with a second layer of mushrooms. Pour in sour cream, sprinkle with oil.

Bake in the oven. Serve boiled or fried potatoes for garnish. This tasty dish is prepared from fairly large crucian carp.

BRAINS BAKED WITH MUSHROOMS AND TOMATOES.

1 PC. beef brains or 2 pcs. veal, 150 g mushrooms, 4 tomatoes without flaw, 2 tbsp. tablespoons of oil, 1 tbsp. a spoonful of crushed crackers, 1 tbsp. a spoonful of grated cheese, salt.

Cleanse the brains and boil them. Cut into thin slices. Peel a few mushrooms, cut into slices, and simmer in oil. Salt. Grease a refractory earthenware pan, place one row of sliced ​​brains, one row of thinly sliced ​​peeled tomatoes, one row of mushrooms and one row of brains in it.

Pour melted butter on top, sprinkle with breadcrumbs and grated cheese. Place in the oven.

Keep in it until browned.

CARP STUFFED BAKED.

1 kg of fish, 200 g of mushrooms, 2.5 tbsp. tablespoons of ghee, 2 eggs, 3 tbsp. tablespoons of ground crackers, salt and ground pepper to taste.

Peel the champignons, rinse thoroughly, cut into thin slices, put in a bowl, add oil, salt, and pepper and pour in 2 tablespoons of water. Cover the dish with a lid and simmer the mushrooms over low heat. Gut the prepared fish, rinse thoroughly, rub with salt outside and inside. Season the stewed mushrooms with butter, pounded with raw yolks, ground breadcrumbs and whipped whites, add salt and mix thoroughly. Fill the belly of the fish with this minced meat and sew up with white threads. Put on a small baking sheet, cover with melted butter, put in the oven and bake for about 40–45 minutes, occasionally pouring over the juice taken from the bottom of the dish. Serve fried potatoes and green salad as a side dish.

STURGEON WITH MUSHROOMS.

1 kg of sturgeon, 1 glass of porcini mushrooms, 1 glass of white wine, 1 carrot, 1 parsley, 4 pcs. leeks, 4 pickles, 1 tbsp. a spoonful of tomato.

Put thawed or fresh sturgeon in boiling water, let it boil once, remove immediately and put in cold water. Remove scales, thorns and cartilage. Boil finely chopped roots, strain, add chopped cucumbers, tomato, chopped mushrooms, white wine, 1/2 cup cucumber pickle. Mix everything together, boil, pour scalded fish with this mixture and cook until tender. Cool, cut the fish obliquely into wide slices, put on a dish, pour over the sauce with roots.

STURGEON BAKED IN SOUR CREAM.

400 g white fish, 4 tbsp. tablespoons of butter, 2 tbsp. tablespoons of flour, 2 onions, 2 tomatoes, 2 eggs, 100 g of mushrooms, 200 g of potatoes, 100 g of hard cheese, herbs.

Take sturgeon or other white fish without bones. Rinse and cut into a piece, roll in flour and lightly fry on both sides in oil, sauté a full tablespoon of flour in 2 tbsp. tablespoons of oil and, stirring continuously, dilute with sour cream. Transfer half of the sauce to a heat-resistant dish and place the fish pieces and cut into circles and fried in small amount onion oil medium-sized tomatoes, also sliced ​​and fried in oil, round eggs cut in lengths, champignons, stewed in a lot of oil. Spread small potatoes around, boiled and peeled, but not chopped. Pour over the rest of the sauce, sprinkle with grated cheese and add 2 tbsp. tablespoons of butter, cut into pieces. Bake in the oven for 15 minutes. Remove and sprinkle with finely chopped parsley.

FISH ROLL WITH MUSHROOMS.

500 g cutlet mass, 150 g champignons or porcini mushrooms, 2 onions, 1 bunch of parsley, 1 egg, 1 tbsp. a spoonful of ground crackers, 1.5 tbsp. tablespoons of butter, salt to taste.

Prepare minced meat. Peel, rinse thoroughly and chop the champignons or fresh porcini mushrooms, onions or parsley. Fry in oil. Season with salt and cool. Place an even layer of minced meat about 1.5 cm thick on a moistened napkin or a piece of clean cloth. Put the filling in the middle. Raising the napkin, join the edges of the minced meat and trim. On a greased baking sheet, roll the roll from the napkin with the seam down and straighten. Brush with a raw egg, sprinkle with breadcrumbs, drizzle with butter. Bake in the oven. Serve sour cream separately in a gravy boat. For garnish - boiled potatoes.

Boiled pike perch WITH FRESH MUSHROOMS.

1 kg of fish.

For broth: 1 parsley and celery root each, 1 Bay leaf, 3 black peppercorns, 1 onion;

For the sauce: 8-10 porcini mushrooms or 200 g of champignons, 1 tbsp. a spoonful of butter, 100 g of sour cream.

Cut the prepared fish, salt and keep in the cold for 1 hour. Prepare a spicy broth.

Pour the boiling broth over the fish and cook until tender for about 20 minutes. Prepare fresh mushrooms and cut into thin slices. Stew them with sour cream and butter, add a little fish broth to them, so that it is not too thick. Pour this sauce over the fish laid out on the dish. Sprinkle with chopped parsley. Serve boiled potatoes for garnish. Mushrooms must be stewed before cooking the fish in order to keep the finished dish hot.

FISH CUTLETS WITH MUSHROOMS.

8.5 kg of fish cutlet mass, 1/2 cup of grated crackers, 3 eggs (one for a lezon), 2-3 onions, 5-6 dried porcini mushrooms or 8-10 champignons, 1-2 tbsp. tablespoons of finely chopped parsley, 1-2 tbsp. tablespoons of butter, salt and spices to taste, 1 bunch of herbs, 1/2 lemon.

Cut the cutlet mass into cakes, put each of them on a napkin moistened with water, put minced meat in the center of each cake, roll the napkin so that the edges of the cake are closed, and then give the product the shape of a crescent. Moisten the product in eggs, bread in breadcrumbs, deep-fry and let stand in the oven for 5-10 minutes.

For minced meat, soak porcini mushrooms, then boil, chop and fry together with onions. If you use champignons, then sort them out, peel, boil and also fry together with onions.

Mushroom and vegetable dishes

OMELETTE WITH MUSHROOMS AND GREEN PEAS.

8 eggs, 300-350 g of pickled mushrooms, 3 tbsp. spoons of green canned peas, 2 tbsp. tablespoons of vegetable oil, 1 onion, 1 tbsp. a spoonful of wheat flour, 1 glass of milk, 1 teaspoon of sugar, salt to taste.

Chop mushrooms and onions and fry in vegetable oil for 10-15 minutes. Add green peas and heat with mushrooms and onions for 3-5 minutes. Grind eggs with salt and sugar, add flour and stir thoroughly. Pour milk into this mixture with constant stirring.

On a greased, well-heated wide frying pan, pour a thin layer of the egg-milk mixture and fry it on both sides over high heat.

At the same time, the pan must be shaken periodically so that the mass warms up evenly.

Put the mushroom filling on the fried omelet. Wrap the omelet in a roll, flatten it slightly with a knife and warm it up a little. Before serving, pour the omelet with sour cream and garnish with herbs.

EGGS STUFFED WITH MUSHROOMS.

10 eggs, 50 g of dried white mushrooms, 2 onions, 40 g of butter, 40 g of mayonnaise, 50 g of Yuzhny sauce, 50 g of sour cream.

Hard-boiled eggs, peel, remove the blunt end of the egg with a knife, remove the yolk. Chop the onion and fry until golden brown. Boil dried porcini mushrooms, finely chop, fry, combine with onions and chopped yolks. Then stuff the eggs, put on a dish and pour over the sauce made from mayonnaise, Yuzhny sauce and sour cream, garnish with finely chopped herbs and serve.

MUSHROOMS STEAMED WITH POTATOES.

400 g mushrooms, 4-5 potatoes, 1/2 cup sour cream, 1 tbsp. a spoonful of tomato puree, 2 tbsp. tablespoons of butter, 1 onion, salt, pepper, bay leaf to taste, dill.

Peel the mushrooms, rinse and put them in boiling water for 5-6 minutes. Then put it in a colander and let the rod drain. Cut the mushrooms into slices, put in a deep frying pan, pour over the sour cream. Add tomato puree, salt, pepper, bay leaf to the same pan.

Place the skillet over medium heat and simmer for a little (7-10 minutes).

Peel potatoes, rinse, cut into slices, fry, mix with chopped fried onions and combine with mushrooms. Cover the pan with a lid and simmer until all products are cooked through. Sprinkle with herbs when serving.

FRESH MUSHROOM CUTLETS.

1 bowl of boiled fresh mushrooms, 1 tbsp. a spoonful of flour, 1-2 eggs, 50 g bacon, salt, 1 glass of crackers, 1 tbsp. a spoonful of butter or vegetable oil for frying, 1 onion.

Chop the mushrooms, peeled and boiled in salted water, put in a deep frying pan, sprinkle with flour and fry together with onions in vegetable or butter. Then pour the mushroom broth into them and simmer until the mushrooms are soft. Remove the frying pan from the heat, cool the mass, add finely chopped bacon, eggs, crackers and cut the cutlets.

Roll them in breadcrumbs and fry in vegetable or butter.

Serve with onion or sour cream sauce and mashed potatoes.

FRIED MUSHROOMS.

450 g fresh mushrooms, I onion, 100 g bacon, salt to taste.

Peel the mushrooms, scald with boiling water, rinse and cut into pieces, finely chop the onion. Put chopped bacon on a preheated frying pan and heat it up so that the bacon is melted. Put mushrooms, onions in a pan, salt and fry until tender, stirring occasionally. Serve these mushrooms with boiled potatoes or fry the potatoes with mushrooms.

MUSHROOMS baked in sour cream.

100 g dry mushrooms (or 300 g fresh), 1 tbsp. a spoonful of butter, 0.5 cups of sour cream sauce, 1 cm. spoon-ka grated cheese, dill.

Sour cream sauce: 100 g sour cream, 2 tbsp. tablespoons of flour, the same amount of butter.

Soak the sorted and washed dry mushrooms for an hour in water. (You can take fresh champignons.) Boil mushrooms over medium heat for 1 - 1.5 hours until completely softened, cut into slices, fry in a pan with butter, add fried onions, pour sour cream sauce, bring to a boil, sprinkle with grated cheese, drizzle with melted butter and bake directly in the frying pan in the oven. When giving, sprinkle with finely chopped dill.

In order to prepare sour cream sauce, add flour to sour cream, heated to a boil, lightly fry it in butter (without browning), stir, salt and pepper to taste.

MUSHROOM SOLYANKA.

500 g of mushrooms for frying, 1 kg of fresh cabbage, 1 pickled cucumber, 1 onion, 2 tbsp. tablespoons of tomato puree, 2 teaspoons of sugar, 4 tbsp. tablespoons of ghee, salt to taste, bay leaf, 3 tbsp. spoons

3% vinegar, 3 tbsp. tablespoons of bread crumbs.

Chop the cabbage, put in a saucepan with ghee, add a little milk and simmer for about 1 hour. When the cabbage is soft, add the tomato puree, sugar, salt, bay leaf and vinegar to the saucepan. Boil the mushrooms, cut into slices and fry in oil. Add the fried onions, diced cucumber, salt to the mushrooms and simmer all the ingredients, covered, for 20 minutes. Place cabbage and mushrooms in layers in a deep frying pan. In this case, the lower and upper layers should consist of cabbage. Sprinkle the cabbage on top, sprinkle with breadcrumbs and bake the hodgepodge in the oven for 1/2 hour.

BAKED PASTA WITH MUSHROOMS.

250 g boiled pasta, 500 g fresh mushrooms, 50 g butter, 1 onion, 3 eggs, 1 glass of milk, salt to taste.

Peel the mushrooms, rinse, boil, cut into slices and fry in a pan with fat and chopped onions until tender. Divide the boiled pasta into two parts. Put one part in a layer in a deep, oiled frying pan, put mushrooms and onions on it, put the remaining pasta on top in an even layer. Beat eggs until frothy, mix them with milk, add salt and pour this mixture over pasta and mushrooms. Place the skillet in a preheated oven and bake for 10-15 minutes.

MUSHROOMS BAKED IN EGGS.

300 g of pickled mushrooms, 5 eggs, 1/2 cup of canned green peas, 1/2 cup of vegetable oil, 1 onion, 1/2 cup of milk, pepper, salt to taste.

Remove the mushrooms from the marinade, chop into strips, fry with the chopped onions in a preheated pan for 5-7 minutes, salt, add peas. Beat the eggs until foam forms, gradually pour milk into them with continuous stirring. Pour the mushrooms with the resulting mixture and put them in a preheated oven for 10-15 minutes.

MUSHROOM BABKA.

1 kg of mushrooms, 2 onions, 50 g of butter, 1 cup of bread crumbs, 8 eggs, 1 cup of sour cream, salt and pepper to taste.

Stew the onions and mushrooms as described in the previous recipe. Grind egg yolks with salt, mix with sour cream and pour into a bowl where mushrooms and onions are stewed, then gently mix everything with beaten egg whites, mixed with breadcrumbs, salt and pepper.

Put the prepared mass in a greased and sprinkled with breadcrumbs form, level the surface, grease it with sour cream and bake in the oven.

Remove the baked grandmother from the mold, put it on a dish, put chopped raw vegetables and herbs around.

FRIED MUSHROOMS.

600 g of boletus and young boletus, 150 g of milk, 1 glass of vegetable oil, 2 eggs, 1 glass of flour, salt to taste.

Separate the mushroom caps from the legs and boil in a little water for 5 minutes.

Throw in a colander, dry with a napkin, knead the dough from flour, milk, eggs and salt. Dip the legs and caps of the mushrooms in the dough and fry them in boiling oil.

MUSHROOM CUTLETS WITH POTATO SAUCE.

For cutlets: 50 g dried mushrooms, 2-3 slices of white rolls, 2 onions, 1 tbsp. a spoonful of butter for frying onions, 2 eggs, salt and black pepper.

For breading: 1-2 tbsp. tablespoons of flour, 2-3 tbsp. tablespoons of bread crumbs, 1 egg.

For roasting: butter or vegetable oil.

For the sauce: 1 tbsp. a spoonful of butter, 1 tbsp. a spoonful of flour, 1 head of onion, 1/2 l of broth, 4 allspice peas, a quarter of bay leaves, 2-3 potatoes, 1/2 lemon juice.

Boil the mushrooms, put them in a colander, rinse with cold water, mince together with a loaf soaked in milk and well-wrung out, add finely chopped and fried onions, eggs, salt and pepper to taste, mix everything well and shape the cutlets. Breaded in flour, roll in eggs and breadcrumbs, fry in butter or vegetable oil.

Potato sauce: salt the flour and fry in oil, without changing color, and dilute with broth. Put allspice and bay leaf, cook over low heat for 10 minutes (the sauce should be liquid), rub through a sieve. Add 250 g of diced potatoes to the hot liquid sauce. When the potatoes are boiled, season the sauce with the juice of half a lemon and salt to taste; if desired, you can add a little sugar.

Put green salad leaves or sprigs of parsley, celery on the dish, on them - mushroom cutlets, pour over them with potato sauce, sprinkle with finely chopped dill.

STUFFED CHAMPIGNONS.

500 g of large mushrooms, 1 onion, 100 g of grated cheese, 1 hard-boiled egg, 2 tbsp. tablespoons of vegetable oil, salt, ground red pepper to taste.

Separate the champignon caps from the legs. Finely chop the onion and mushroom legs and fry in oil.

Add cheese, finely chopped egg, salt and pepper.

Stuff the mushroom caps with the resulting mixture.

Pour the oil remaining after frying the mushrooms onto a baking sheet and lay out the stuffed caps.

Bake in a hot oven for 10 minutes.

MUSHROOM RAGU.

600 g boiled mushrooms, 2 onions, 2 tbsp. spoons of ketchup, 250 g feta cheese, 2 carrots, 2 tbsp. tablespoons of butter, 2 tbsp. tablespoons of finely chopped parsley, 3 tbsp. tablespoons of bread crumbs, 200 g of mayonnaise, salt to taste.

Finely chop the mushrooms and onion. Grate carrots and feta cheese on a coarse grater. Lightly fry the mushrooms with onions and carrots and place in a greased dish. Drizzle with ketchup, sprinkle with breadcrumbs, herbs and feta cheese. Pour in mayonnaise and place in a preheated oven until baked for 10-15 minutes.

This dish is especially tasty and beautiful when cooked in portioned pots.

MUSHROOMS WITH MUSHROOMS.

1 kg of courgettes, 300 g of mushrooms, 2 onions, 2 tomatoes, 4 tbsp. tablespoons of vegetable oil, 2 tbsp. tablespoons of flour, 4 tbsp. tablespoons of sour cream, salt.

Peel the zucchini, cut into circles about 1/2 cm thick, bread in flour and fry on both sides in hot fat on both sides until golden brown.

Finely chop the washed mushrooms, and the mushrooms that cannot be eaten without preliminary heat treatment, first boil, then chop. In a frying pan with heated fat, spass the onions, fry the mushrooms, add a little broth, add sour cream, chopped peeled tomatoes, salt, boil the mixture. Pour zucchini with it, warm everything together and serve with boiled potatoes.

SWEET PEPPER BAKED WITH RICE, MUSHROOMS, CHEESE AND SOUR CREAM.

8 bell pepper pods, 2 cups rice, 3 tbsp. tablespoons of butter (margarine), 250 g of mushrooms (boletus), 8 tomatoes average size, 150 g grated cheese, 2 onions, 1 bunch of parsley, 1 glass of sour cream, 2 glasses of vegetable broth, salt, ground black pepper.

Wash the pepper, remove the seeds, cut into circles. Finely chop the onion, fry in 2 tablespoons of butter until amber, add the mushroom legs, washed and cut into rings, lightly fry, add dry rice, stir and fry a little more. Transfer to a saucepan, pour hot broth, boil a little, salt, and then keep the pan warm for several hours.

Wash the tomatoes, cut into slices. Put out the prepared mushroom caps in the rest of the oil.

Grease a refractory dish with oil, put in layers of rice, peppers and tomatoes, sprinkle with salt, black pepper and grated cheese, repeat the layers in the same sequence. Drizzle with sour cream, put mushroom caps, and on them a few pieces of butter. Bake in a hot oven for 20 minutes. Serve sprinkled with finely chopped parsley and a salad of various vegetables.

POTATO STEAMED WITH FRESH MUSHROOMS.

750 g potatoes, 500 g fresh or 200 g dried mushrooms, 2 onions, 1/2 cup sour cream, 3 tbsp. tablespoons of butter, 1 bunch of herbs, 2 bay leaves, 2 branches of parsley, salt, pepper.

Scald the peeled and washed fresh mushrooms with boiling water, chop and fry in a pan with chopped onions. Cut the peeled potatoes into wedges, fry and put together with the fried mushrooms in a saucepan, add water to the top layer, add salt, bay leaves, pepper, parsley and cover the pan with a lid. Stew.

30 minutes. You can put sour cream in potatoes. When serving, remove parsley, bay leaves; Sprinkle potatoes with chopped herbs.

Potatoes can be cooked with dried mushrooms. To do this, pre-boil the mushrooms, chop and fry with onions. Part of the mushroom broth can be used to stew potatoes.

POTATO PIES WITH MUSHROOMS.

1 kg of potatoes, 150 g of dried mushrooms, 2 onions, 2 eggs, 1/2 cup of crushed crackers, 4 tbsp. tablespoons of butter, 1 tbsp. a spoonful of wheat flour, salt, 1 glass of sour cream sauce.

Boil the peeled potatoes, drain the water, and leave the potatoes for 7-10 minutes. Without letting the potatoes cool, knead them with a wooden pestle. Add 1 tbsp to the resulting puree. a spoonful of butter, egg yolks, mix thoroughly.

For minced meat, rinse dry mushrooms, boil, chop finely and fry in oil, then add finely chopped, fried onions, salt, pepper and mix.

Form large tortillas from the prepared potato mass, put mushroom mince in the middle of each, connect the edges of the tortillas, giving the pies a crescent shape. Moisten the pies with an egg, roll in breadcrumbs and fry in a skillet preheated with oil. Serve sour cream sauce separately.

Such pies can also be prepared with minced vegetables.

EGGPLANTS STUFFED WITH MUSHROOMS.

1 kg of eggplant, 1 head of onion, 100 g of vegetable oil, 200 g of fresh mushrooms, 1 a raw egg, 300 g sour cream or sour cream sauce, salt.

Cut the eggplants lengthwise into two parts, select part of the pulp from the middle, deep-fry the halves. Finely chop the onion, sauté in butter, combine with finely chopped boiled mushrooms, eggplant pulp and a raw egg, mix everything, salt. Fill the eggplant halves with minced meat, place on a greased baking sheet and bake in the oven. Serve sour cream or sour cream sauce with the dish.

POTATO "BARREL" STUFFED WITH GREENS AND MUSHROOMS.

1 kg of potatoes, 60 g of dried mushrooms, 2 onions, 30 g of cheese, 1 tbsp. a spoonful of butter, herbs, salt, deep fat, 1/2 cup sour cream sauce.

Cut the prepared potatoes in a "barrel" shape, make a hole inside so as not to damage the bottom, and deep-fry until golden brown. To prepare the minced meat, sauté the boiled finely chopped mushrooms with onions, pour over the sour cream sauce and simmer for a few minutes.

Fill the potatoes with minced meat, sprinkle with grated cheese and bake in the oven. When serving, sprinkle with finely chopped herbs.

POTATO SOUFFLE WITH MUSHROOMS.

600 g potatoes, 2 tbsp. tablespoons of melted butter, 25 g of dried mushrooms, 3 eggs, 2 glasses of milk, 3 teaspoons of flour, 1 tbsp. a spoonful of grated cheese; for the sauce - 2-2.5 cups of mushroom broth, 1/2 cup sour cream, 1/2 tbsp. tablespoons of oil, 1 tbsp. a spoonful of flour.

Boil dried porcini mushrooms, strain, chop. Boil potatoes in salted boiling water, peel, wipe. Pour in melted butter, stir. Add gradually, stirring, 3 yolks, milk, flour, mushrooms. Add 3 beaten egg whites, stir.

Place in a greased deep fireproof dish. Sprinkle with 1 tbsp. a spoonful of grated cheese, drizzle with oil, gradually brown in the oven.

Serve the mushroom sauce, which is cooked in the remaining mushroom broth: 1 tbsp. brown flour with 1/2 tbsp. tablespoons of butter, dilute with mushroom broth, boil, stirring; add sour cream and mushrooms; salt and boil.

Sauerkraut, stewed with mushrooms.

50 g dried white mushrooms, 800 g sauerkraut, butter, 1/2 cup sour cream, 1 onion, 2 teaspoons of flour.

Boil dried porcini mushrooms, drain, chop. Chop the onion, fry in oil.

Brown flour with butter, boil with a glass of mushroom broth.

Stew the shredded cabbage in your juice with the addition of mushroom broth. Add fried onions, mushrooms, 1/2 cup sour cream, mushroom broth with toasted flour to the finished cabbage.

Boil everything until tender.

Flour products with mushrooms

VARENIKI WITH CABBAGE AND MUSHROOMS.

1 small head of cabbage, 1 tbsp. a spoonful of oil, 1 onion, 2 tbsp. spoons of boiled chopped dried white mushrooms; for the dough - 2 glasses of flour, 2 eggs, 4 tbsp. tablespoons of salted water, butter.

Chop the cabbage, fry in oil, add the chopped onion toasted in oil, chopped boiled mushrooms. Season with salt and stir. Prepare the dough for dumplings, roll out thinly, cut out the cakes, put the filling on each, pinch, boil in salted boiling water, put in a colander. Serve with sour cream.

You can also make dumplings by replacing mushrooms with chopped eggs.

DUMPLINGS WITH MUSHROOMS.

5-6 pcs. dried mushrooms, 1/2 cup rice, 1 onion, 2 tbsp. tablespoons of butter, salt to taste.

Soak dry mushrooms first, then boil, chop finely, lightly fry, salt, add browned onions and combine with stewed rice. Mix everything and form dumplings.

RASSTEGAI WITH MUSHROOMS.

For the test: 3 cups wheat flour, 1 cup milk, 2-3 tbsp. tablespoons of butter, 1/2 tbsp. tablespoons of sugar, 2-3 eggs (and 1/2 for lubricating products), 1/2 teaspoon of salt, 15 g of yeast.

For filling: 50 g dried mushrooms, 3 tbsp. tablespoons of butter or vegetable oil, 2 onions, 1 teaspoon of flour, pepper, salt to taste.

Pies are made from yeast dough with minced fish or vyzigi with eggs, or fish with rice, or with meat and eggs, or with mushrooms.

Divide the yeast dough into pieces in the same way as for the pies. Roll out the dough balls, put the filling in the middle and pinch, giving the pie a round or oval shape(boat), leaving the middle of the seam unpicked. Place the formed pies on a greased sheet and place for 15–20 minutes in a warm place for proofing. Then grease the pies with an egg and bake in the oven for 7–8 minutes at a temperature of 220–230 ° С. Grease the finished pies with oil, lay out from the sheet and cover with a damp cloth.

To prepare minced mushroom, rinse dried porcini mushrooms thoroughly, and then boil until soft. Rinse the boiled mushrooms again with water and mince or chop finely with a knife and fry with butter. Add finely chopped and fried onions, flour, salt, pepper and mix well. Serve mushroom broth to the pie with mushrooms, fish soup to the pie, and meat broth to the pie with meat.

PREAST WITH MUSHROOMS AND RICE.

Yeast dough.

For filling: 200 g dried mushrooms, 1 onion, 2-3 tbsp. spoons of butter or margarine, 100 g of rice, salt and pepper to taste.

For lubrication: 25 g butter or egg yolk.

Boil the dried mushrooms, put them on a sieve or colander, rinse thoroughly, mince or chop with a knife or chop. Lightly fry the finely chopped onion, add separately fried mushrooms to it, fry everything for 3 minutes, then cool, mix with crumbly rice and use the filling for the pie.

Roll out the dough in the form of a round cake, gently transfer to a greased baking sheet.

Place the mushroom filling in the middle of the tortilla, smooth it over the entire surface, gently bend the edges and bake at 200–210 ° C until tender.

After baking, grease the side of the pie with melted butter. If desired, both the side and the surface of the pie can be decorated with dough elements: leaves, ears, flowers or mushrooms sculpted from the dough (if the pie is with mushrooms). In this case, before baking, the edge of the pie is smeared with egg yolk. The cake will have a beautiful amber and an appetizing look.

Pie with mushrooms can be baked with a filling of fresh or salted mushrooms with the only difference that fresh mushrooms must first be boiled, chopped, then fried in butter, and salted mushrooms must first be washed, put on a sieve, finely chopped, and then fried. Fresh or salted mushrooms for a pie should be taken 500 g, all other components - as indicated in the recipe.

Serve the pie as a snack.

KULEBYAKA "SNACK"

Yeast dough.

For mushroom filling: 500 g of salted mushrooms, 3 onions, salt and ground black pepper to taste.

For roasting mushrooms and onions: 3 tbsp. tablespoons of vegetable oil.

For meat filling: 300 g of boiled meat, 3 onions, salt, ground black pepper, 1 tbsp. a spoonful of butter.

For potato filling: 4-5 potatoes, salt to taste, 1 egg, 1 tbsp. a spoonful of butter.

For lubrication: 1 egg.

Roll out the dough in the form of a rectangle with a layer of 1 cm, transfer to a greased baking sheet so that half of the dough lies on the baking sheet and the other half on the table. On top of the dough in the form of a rectangle, put a filling of mushrooms fried in vegetable oil, mixed with onions fried separately until golden brown, seasoned with salt and black pepper. The filling should have a spicy, pronounced taste of mushrooms, onions, and peppers.

On the mushroom filling, also put mashed potatoes in a rectangle, giving it the shape of a brick loaf. Put the meat filling on top of the potato filling. To prepare the meat filling, boil the meat, mince it or chop it in a wooden bowl, combine with fried onions, season with black pepper, salt, butter. If the filling is dry, you can add 1-2 tbsp. spoons of meat broth. Carefully close the resulting "brick" from the fillings with the second half of the dough, pinch the seam, bend it down, giving a clear shape, prick the surface with a fork, grease with an egg, put in the oven. Bake until tender. If the surface is tinted unevenly, cover the cake with a sheet of paper moistened with water. When the surface of the cake becomes evenly golden, the kulebyaka is ready.

KULEBYAK WITH FRESH MUSHROOMS.

Required: 1.5 yeast dough.

For filling: 2 kg of fresh porcini mushrooms, 100 g of butter, salt, ground black pepper to taste, 2-3 tbsp. tablespoons of sour cream.

Pancake dough for filling layering: 2 tbsp. tablespoons flour, 1 egg, 1/2 cup milk or water, 1 tbsp. a spoonful of vegetable oil, salt and sugar on the tip of a knife.

For lubrication: yolk of 1 egg.

Roll out the dough in the form of a rectangle about 1 cm thick.In the middle of the dough, put a layer of mushroom filling, on it - a pancake, again mushroom filling, etc., upper layer- mushroom filling.

Connect the opposite ends of the dough, pinch.

Chop the surface and sides of the kulebyaka with a fork, grease with yolk, decorate with a binding of thin openwork strips of thinly rolled dough, cut with a corrugated knife. Also grease the binding with yolk.

Prepare pancakes for re-layering mushroom filling as follows: beat the egg into a froth, add milk, salt and sugar, add flour, pour in vegetable oil, knead the batter, from which bake 3 thin pancakes.

To prepare the filling, sort the fresh porcini mushrooms, rinse, fry thoroughly in butter with the addition of sour cream until the sauce has evaporated, season with salt and black pepper. You can add 1-2 tablespoons of finely chopped dill or parsley to the filling.

Kulebyaku with fresh mushrooms serve as an appetizer for vodka. Serve sour cream with the kulebyaka.

Puff pastry PIE WITH CHEESE AND CHAMPIGNONS.

300 g puff pastry, 2 onions, 1 tbsp. a spoonful of vegetable oil, 375 g of fresh mushrooms, 125 g of cheese, salt, ground black pepper, parsley.

Roll out the dough in a layer of 5–7 mm to the size of the baking sheet. Moisten a baking sheet with cold water. Transfer the dough with a rolling pin to a baking sheet, straighten.

Fry the onions in oil until golden brown.

Peel the champignons, rinse, dry, cut into halves. Cut the cheese into pieces and, together with the mushrooms, put on a layer of rolled dough, sprinkle with fried onions, chopped parsley, salt and pepper. Bake the cake at a temperature of 225-230 ° С. Cut the finished pie into portions, garnish with bouquets of parsley and serve as a snack.

PANCAKES.

For the test: 250 g flour, 1 l milk, 2 eggs, 1 tbsp. a spoonful of butter, salt, sugar.

For minced meat: 700 g of brains, 33 g of mushrooms, 150 g of vegetable oil, 1 tbsp. spoon of oil, 1 tbsp. a spoonful of parsley, salt and pepper.

For batter: 200 g flour, 4 proteins, 1.5 tbsp. tablespoons of vegetable oil, 1 teaspoon of butter, 1 glass of water.

For roasting: 200 g of ghee butter.

Stir wheat flour sifted through a sieve with milk room temperature mixed with egg yolks, add melted butter, salt, sugar (one teaspoon each).

Carefully accommodate whipped egg whites.

Bake pancakes. Place the filling on each pancake, roll it tightly into a roll. Cut each roll into pieces 5 cm long; Dip each piece into the prepared dough, putting it on a fork, and fry in boiling vegetable oil.

Ground meat. Boil the brains in salted boiling water with vinegar. Champignons, washed with cold running water and dried with a towel, simmer with butter until soft; at the end of stewing, add finely chopped onions fried in butter.

Grind wheat flour and butter in a frying pan, gradually pour hot milk, salt and boil until the consistency of thick sour cream.

Stir the brains and ready-made mushrooms cut into small pieces with the sauce, add a raw egg, finely chopped parsley or dill, salt and black pepper, mix well.

Batter. Beat the egg whites, add wheat flour, butter, water, mix everything again and beat with a mixer.

Serve with milk or cream.

PANCAKE MUSHROOM PIE.

300 g mushrooms, 100 g flour, 6 eggs, 1.5 liters of milk, 1 onion, 3.5 tbsp. tablespoons of vegetable oil, 3-4 tbsp. tablespoons of fat, salt, baking soda, 150 g of rice, herbs.

Beat 3 eggs, pour in one and a half glasses of milk or water, add a pinch of salt, baking soda and required amount flour, bringing the mixture to the thickness of sour cream. Bake 6-8 pancakes in a frying pan.

Peel 300 g of mushrooms, rinse, chop finely and boil in salted water. Drain in a colander and drain. Fry, adding the onion, cut into small slices, and 4-5 tbsp. tablespoons of vegetable oil. Add an incomplete glass of rice and fry too.

Pour in one and a half glasses of water, salt and cook over low heat until the rice absorbs all the liquid. Then remove from heat and season with sweet ground red pepper. Place the mushroom filling on each pancake and fold it in an envelope. Place the pancakes on a greased baking sheet and pour a glass of hot mushroom broth mixed with.

3-4 st. spoons of fat. Bake in the oven until browned. Pour a dressing of 2-3 eggs and a glass of salted milk over the pancakes and bake again.

PANCAKES WITH MUSHROOMS.

For pancakes: 1.5 cups flour, 2 eggs, 1 teaspoon sugar, salt on the tip of a knife, 1 cup milk, 1 cup water, 2-3 tbsp. tablespoons of vegetable oil.

For filling: 100 g of dried porcini or other mushrooms, 1 tbsp. a spoonful of dill or parsley, salt and pepper to taste.

For the sauce: 1 tbsp. a spoonful of butter, 1 tbsp. a spoonful of flour, 1 glass of milk, 2 tbsp. tablespoons of tomato puree.

For roasting: 500 g ghee or olive oil.

Bake pancakes. Boil mushrooms, boil hard-boiled eggs. Prepare the sauce: grind flour and butter in a frying pan until smooth and, while stirring continuously, pour in a glass of hot milk, salt, add tomato puree and boil until thick, add 2 yolks and mix with dried boiled and diced mushrooms and chopped eggs. Over low heat, bring the filling until thick, season to taste with salt, pepper, dill and parsley, and cool.

Wrap one spoonful of filling in a pancake with an envelope, fry in oil, put on a dish and serve hot as a snack, as well as with mushroom soup... Pancakes are also delicious with a cup of sweet strong tea.

PIZZA WITH MUSHROOMS.

1 kg of ready-made puff pastry, 400 g of mushrooms, vegetable oil, butter, 1 bunch of parsley, 1 clove of garlic, 100 g of soft cheese, cut into thin slices, salt, black pepper, lemon juice.

Peel the mushrooms, rinse, cut into pieces, put in water acidified with lemon juice, drain and dry. Fry in butter and vegetable oil, season with salt and pepper, add a clove of garlic and parsley. When the mushrooms are fried, remove the garlic. Lay out the puff pastry in a greased pan, put the mushrooms on top, cover them with slices of cheese. Place the mold in a very hot oven and when the dough and cheese are golden hue, serve.

The pizza is great when warm.

PIZZA WITH EGGPLANTS AND MUSHROOMS.

Required: 300 g yeast dough.

For filling: 200 g of eggplants, 100 g of any mushrooms and vegetable oil, salt, spices, 10 g of butter.

Chop the mushrooms, roll them in flour, lightly fry in a pan in vegetable oil. Peel the eggplants, cut into thin rings and fry in vegetable oil. Form a pizza on a greased baking sheet, grease with butter and put the fried eggplants and mushrooms on it.

WITH TOMATOES AND MUSHROOMS.

Required: 300 g yeast dough.

For filling: 200 g of tomatoes, 100 g of any mushrooms, spice salt, 50 g of vegetable oil, 10 g of butter.

Cut into small pieces mushrooms, fry in vegetable oil. Cut the tomatoes into thin rings. Form a pizza on a greased baking sheet, grease with butter and put mushrooms and tomato rings on it. Season with salt, add spices. Raise the edges. Bake until tender in an oven or microwave oven at medium temperature.

WITH WHITE MUSHROOMS AND ONION WITH SOUR CREAM.

Required: 300 g yeast dough.

For filling: 250 g of porcini mushrooms, 100 g of onions, sour cream and butter, salt, spices, 50 g of wheat flour.

Cut the mushrooms into thin slices, sprinkle with flour and simmer in butter. Chop the onions finely and sauté in butter until golden brown. Form a pizza out of the dough on a greased baking sheet, grease with butter and put mushrooms and onions on it.

Season with salt, add spices. Raise the edges. Pour sour cream over and bake until tender in an oven or microwave oven at medium temperature.

WITH CHESTNUTS AND MUSHROOMS.

Required: 300 g yeast dough.

For filling: 100 g of chestnuts and any mushrooms, salt, spices, 10 g of butter.

Peel the chestnuts and boil in salted water, cut into thin slices. Cut the mushrooms into thin slices and boil with spices. Form a pizza out of the dough on a greased baking sheet, brush with butter and put on it finished products... Season with salt, add spices.

Raise the edges of the pizza. Bake until tender in an oven or microwave oven at medium temperature.

WITH MUSHROOMS AND EGGS UNDER CREAM.

Required: 300 g yeast dough

For filling: 200 g of any mushrooms, 3 chicken eggs, 70 g sour cream, salt, spices, 10 g butter.

Cut the mushrooms into thin slices and boil with spices. Hard boil the eggs. On a greased baking sheet, form a pizza from the dough, grease with butter and put the boiled mushrooms and eggs cut into thin slices on it.

Salt. Raise the edges, pour over sour cream and bake until tender in an oven or microwave oven at medium temperature.

WITH MUSHROOMS IN CREAM SAUCE.

Required: 300 g yeast dough.

For filling: 200 g porcini mushrooms, spice salt, 100 g low-fat sour cream, 10 g butter.

Peel the mushrooms from the film, cut into thin slices, put in a small saucepan, pour over sour cream and simmer until tender. Form a pizza out of the dough on a greased baking sheet, grease with butter and put the mushrooms on it.

Season with salt, add spices. Raise the edges. Bake until tender in an oven or microwave oven at medium temperature.

WITH CHAMPIGNONS AND HAM.

Required: 300 g yeast dough.

For filling: 120 g champignons, 150 g ham, onion, salt, spices, 50 g flour, 100 g butter.

Cut the champignons into small pieces, sprinkle with flour and simmer in butter.

Cut the ham into small pieces. Finely chop the onion and fry with the ham in butter. On a greased baking sheet, form a pizza out of the dough, brush with butter and put the mushroom pieces, ham and onion on it.

Season with salt, add spices. Raise the edges. Bake until tender in an oven or microwave oven at medium temperature.

WITH CARROTS, BEANS AND CHAMPIGNONS.

Required: 300 g yeast dough.

For filling: 100 g of champignons, 50 g of canned red and white beans, carrots, spice salt, 70 g of butter, 30 g of wheat flour.

Cut the champignons into thin slices, lightly roll in flour and simmer in butter.

Boil the carrots until half cooked and cut into thin long slices. On a greased baking sheet, form a pizza from the dough, brush with butter and put on it the slices of mushrooms, carrots and beans. Salt and pepper. Raise the edges of the pizza. Bake until tender in an oven or microwave oven at medium temperature.

WITH MUSHROOMS AND MEAT.

Required: 300 g yeast dough.

For filling: 200 g of beef, 100 g of porcini mushrooms, salt, spices, 50 g each of wheat flour and butter.

Boil the meat with spices until tender.

Cut it into thin small pieces. Sprinkle mushrooms with flour and simmer in butter. Form a pizza out of the dough on a greased baking sheet, grease with butter and put pieces of meat and mushrooms on it. Salt. Raise the edges.

Bake until tender in an oven or microwave oven at medium temperature.

Bushueva La

Java script disabled - no search available ...

Mushroom champignon goulash with bell pepper and delicious gravy. Ingredients: champignons - 300-400 gr, onions - 1-2 pcs, bell pepper ..

Champignon, Bulgarian Pepper

Recipe for julienne from wild mushrooms stewed in sour cream. Ingredients: forest mushrooms (white, boletus or others) - 500 gr, sour cream - 150-200 gr, onion ..

Porcini Mushrooms, Sour Cream

Mushroom julienne, baked in the oven with seafood (mussels, shrimps) and cheese. Ingredients: champignons - 200 g, mussels - 100 g, ..

Shrimp, Champignons, Oven

Oven-baked eggplants stuffed with mushrooms and bell pepper. Ingredients: eggplant - 2 pcs, bell pepper - 2 pcs, ..

Eggplant, Champignons, Oven

Minced chicken zrazy stuffed with champignon caps baked in the oven. Ingredients: 2 Chicken breasts boneless Champignon hats ..

Chicken, Champignons, Onions

This delicious and nutritious casserole of mushroom and pasta can be eaten even by pregnant and lactating mothers. Ingredients: Grated Cheddar cheese ..

Champignons, Pasta, Cheese, Pregnant

Pasta (pasta) goes well not only with meat, but also with mushrooms, and the cheese flavor from Parmesan makes it even tastier. Ingredients: Pasta ..

Macaroni, Cheese

Vegetarian version of pilaf with mushrooms instead of meat, delicious and beautiful to look at. Ingredients: Mushrooms (fresh champignons) - 20-30 pieces ..

Rice, Champignons, Vegetarian

Pearl barley porridge with mushrooms, carrots and onions. Ingredients: Groats (pearl barley) - 250-300 grams Mushrooms (fresh mushrooms or oyster mushrooms) - ..

Pearl Barley, Champignons, Carrots

Champignons baked in sour cream are very tender and tasty. You can use a microwave instead of a mushroom oven.

Sour cream, Champignons, Oven

Who said that goulash must be meat? Mushroom goulash prepared according to this recipe is no less tasty and satisfying. Ingredients:..

Porcini Mushrooms, Bulgarian Pepper, Carrots, Onions

The recipe for classic zraz from mashed potatoes with mushroom filling Ingredients Potatoes - 600 g Onions - 1 pc Mushroom plant oils - ..

Potatoes, Champignons

Recipe for roast beef baked in the oven with onions and mushrooms. Ingredients: Pepper, salt - to taste Tenderloin (beef) - 1 kg Onion ..

Beef, Onion, Champignons

Fried pieces of chicken meat baked with mushrooms in sour cream under foil in the oven. Ingredients: Chicken - 1 piece Sour cream ..

Chicken, Champignons, Sour cream, Simple

Juicy pieces of pork baked in the oven with mushrooms and cheese. Ingredients: Pork - 4 slices Mushrooms - 200 gr Tomato - 1 pc Cheese ..

Pork, Tomatoes, Cheese, Champignons

Oven baked chicken in unleavened puff pastry with mushrooms and onions. Ingredients: Puff pastry Mushrooms - 100 gr Onions - 1 pc Pepper, salt ..

Chicken, Onion, Wine, Cheese, Champignons

Recipe potato casserole with mushrooms (champignons) and two types of cheese. This casserole is perfect as a hot second course ..

Potatoes, Onions, Cheese, Eggs, Champignons, Cream

Stir-fry - means when vegetables and meat are not stewed, but fried and have a crispy crust. Ingredients: Carrots - 2 pcs. Pork - 300 ..

Pork, Champignons, Carrots, Bell Pepper, Fried

Hearty chicken julienne with mushrooms baked in the oven is perfect as a second course. Workers, of course ..

Chicken, Onion, Cheese, Sour cream, Champignons, Cream, Oven

If you love mushrooms, but your imagination has run out, this selection is what you need. Here you will find not complex recipes that you can use every day. Now you will not think about what you can cook with mushrooms! Moreover, mushrooms are worthy replacement meat.

What will you find in this article

Pickled porcini mushrooms

Pickled porcini mushrooms will be very useful for you in winter, when you really want a salad or something salty. V this recipe a classic sauce is used to preserve the delicate, primitive taste of forest mushrooms as much as possible.

Ingredients:

• porcini mushrooms 400 grams
• water 300 milliliters
• sugar 12 grams
• allspice peas
• black peppercorns
• Bay leaf
• Carnation
• vinegar 40 milliliters

Cooking method

1. We chop the mushrooms. Cook in boiling water for seven minutes.
2. Cooking the marinade. Pour 300 milliliters of water into a saucepan. Add sugar, 1/3 tablespoon salt, 6 allspice peas, 8 black peppercorns, bay leaf and 5 cloves.
3. Bring to a boil.
4. We put the mushrooms on a sieve. Add the mushrooms to the marinade. Boil for about two minutes. Add 9% vinegar.
5. We transfer the mushrooms to the jar. We close the can. We put it to pasteurize in the airfryer for 15 minutes at a temperature of 150 degrees.
6. You can also place the jar in boiling water by placing a rag on the bottom of the pot. Let it cool.
7. We store the workpiece for up to one year in the refrigerator or at room temperature.

The recipe is borrowed from the Youtube channel "Simply tasty"

Deep-fried champignons

If there are mushrooms in the refrigerator, but fried and stewed well, you are very tired, then deep-fried mushrooms will pleasantly surprise you! This is a great appetizer with a side dish or spirits.
To prepare such a delicacy, we need:

• Champignons 200 g,
• eggs 2 pcs,
• milk 100 ml,
• flour 4 tbsp. spoons,
• bread crumbs 4 tbsp. spoons,
• vegetable oil for frying, salt, pepper.

Salad with raw mushrooms and tomatoes

Are you a raw foodist? Vegetarian? Are you fasting or dieting? Anyway, salad with raw mushrooms and tomatoes you will definitely like! Is it possible to eat raw mushrooms? Yes you can! If you cook them correctly and tasty.
For the salad you need:

• raw mushrooms - 10 pcs.
• bell pepper - 1 pc.
• red onion - half an onion
• sun-dried tomatoes - 5-10 pcs. depending on their size
• lemon - half
• greens - 1 bunch

Video from detailed description recipe you can see. Try such a light, delicious salad and share your impressions!

Mushroom hodgepodge with cabbage

If you thought about the first course, then you are completely mistaken. Our hodgepodge is the second dish to which, if you wish, you can add broth.
Ingredients

• White cabbage - 600 g.
• Mushrooms - 400 g. I have oyster mushrooms, but any other mushrooms you have will do: champignons, forest mushrooms, etc.
• Carrots - 150 g.
• Onion - 110 g.
• Tomato paste - 1.5 tablespoons.
• Pickled or salted cucumbers- 150 g.
• Vegetable oil - 2-3 tablespoons.
• Dill or parsley, dried
• Dried or fresh garlic
• Salt and pepper to taste.

To make the dish tasty, you should not experiment on your own. Find out better detailed recipe looking in - so safer and tastier!

Very simple soup with barley and mushrooms

On frosty, cold days, do you want a hot, warm and aromatic soup? Try a very simple barley and mushroom soup - simple food, but it couldn't be tastier! Healthy, satisfying, great!
To make the soup, you will need

• Pearl barley - 100 g.
• Potatoes - 300 g (3 pieces)
• Carrots - 100 g (1 piece)
• Onions - 70 g (1 piece)
• Tomatoes - 120 g (2 pieces). Instead of fresh tomatoes, you can use dried or even tomato paste.
• Dried bay leaves - 2 pieces.
• Dried parsley - 2 teaspoons.
• Several hot peppercorns. I have a mixture of different peppers.
• Mushrooms - 130 g (6 fresh champignons). You can use any mushrooms you have. Dried ones are also suitable, then they need to be soaked and boiled in advance.
• Salt, vegetable oil.
• Water - 1.5 liters.

Mushroom julienne or mushrooms in sour cream

This is a versatile dish that will decorate any table. Why universal? Because it's simple enough to be served on a normal day, but also very beautiful to match the holiday.
To make mushroom julienne you will need:

• forest mushrooms (porcini, boletus, boletus, boletus, etc.) - 500 g,
• sour cream - 150-200 g,
• onions - 2 pcs,
• garlic - 1 clove (optional)
• dill greens
• vegetable oil for frying,
• salt,
• freshly ground pepper

Detailed, step by step description and a video of the cooking recipe, you can watch. And we are moving on to the next dish.

Hearty pearl barley pilaf with mushrooms

Don't like barley? Have you tried it with mushrooms in the form of pilaf? Having prepared a hearty pearl barley pilaf with mushrooms, you may change your mind about this cereal, because the pilaf turns out to be incredibly tasty.
Ingredients for pearl barley pilaf with mushrooms:
- 300-320 gr dry pearl barley
- 3 medium onions
- 2 carrots
- 350-400 gr of mushrooms
- 6-7 cloves of garlic
- juice of half a lemon
- 1 - 1.5 tablespoons of a mixture of spices for pilaf (in the video recipe it contains paprika, barberry, cumin, turmeric, coriander, savory, sage, bay leaf, basil, marjoram, chili)
- 10 sticks of cloves
- 3 allspice peas
- 1 tablespoon tomato paste, diluted in ½ cup water
- salt to taste
- a large bunch of fresh dill and parsley
- vegetable oil for frying
- a small handful of raisins - optional

Looking at the composition, we can say that the dish is very spicy and rich. How can you remain indifferent? If you still decide to cook such a pilaf, go ahead and see the detailed recipe.

Stewed potatoes with mushrooms