What dishes can be made from mushrooms?

Forest mushrooms have high nutritional value. But it is important to know what dishes can be prepared from mushrooms, since these mushrooms often remain undeservedly forgotten. You can find out which dishes from the mushrooms are suitable for the everyday table, and which can be prepared for the winter, on this page. Almost all of them are evaluated by experts in terms of safety, food digestibility and organoleptic value. Take a look at the mushroom mushrooms and pick up a couple for your family. This will diversify the diet and surprise home residents with new culinary delights. All recipes of the dishes from the breasts are adapted, which allows you to select the ingredients for them at any grocery store. Look at the recipes of the mushrooms in the photo, which shows the options for serving and serving.

Fresh Georgian dishes (with photo)

Next, dishes from fresh mushrooms are offered: photos will show the process of preparation and serving for serving.

Mushrooms in cream.

Ingredients:

• 500 g of mushrooms
• 50 g butter
• 1-1.5 cups cream
• 1 bay leaf
• 3 sprigs of parsley and dill
• 1 pea of ​​black pepper
• cinnamon
• clove
• water
• salt to taste

Cooking:

Cover the pan and simmer the mushrooms for about 1 hour.

Before serving, remove from the dish a bunch of greens and spices.

Weights in egg filling.

• 500 g of mushrooms
• 200 g onions
• 3 eggs
• 2 tbsp. tablespoons butter
• 2 sprigs of parsley
• 1,5 l of water
• salt to taste

Cooking:

Cook fresh mushrooms in salted boiling water, discard in a colander and pour over with hot water.

When the water drains, cut the mushrooms on a board and fry in oil in a pan.

Chop the onion and, spasserovat in oil, combine with mushrooms.

Beat eggs, mix with finely chopped parsley and pour mushrooms.

Simmer until eggs are cooked.

Braised Mushrooms.

• 500 g of mushrooms
• 2-3 onions
• 1-2 tbsp. spoons of crushed walnuts
• 1-2 cloves of garlic
• with sprigs of cilantro
• water
• salt to taste

Cooking:

Cut and washed fresh mushrooms into slices, put in a pan, pour cold water so that they barely cover them, and cook until half ready.

Remove the mushrooms with a slotted spoon, cool slightly, squeeze, finely chop and put together with onions in a separate pan, pour in the strained mushroom broth and cook until tender.

Then add the crushed walnuts, salt, garlic, saffron, finely chopped cilantro and after 3-5 minutes remove from heat.

Mushrooms in pots.

Ingredients:

• 800 g of fresh mushrooms
• 3 onions,
• 7-8 small tomatoes,
• 80 g butter,
• 4 tbsp. tablespoons of grated cheese,
• 1-2 tbsp. tablespoons chopped parsley,
• ground black pepper and salt to taste.

For white sauce:

• 1 cup milk
• 70 g butter,
• 4 tbsp. tablespoons of flour
• salt to taste.

Cooking. Peel, wash and cut the mushrooms into small slices. Rinse the peeled onions, chop, put in a frying pan with heated oil, fry until light yellow, add mushrooms, salt, pepper and simmer for another 20-25 minutes. In ceramic pots put mushrooms with onions, whole or half-sliced ​​tomatoes, sprinkle with grated cheese, herbs, mix and pour hot sauce.

Put the pots in a moderately heated oven and bake, without covering, until a brown crust appears.

Separately serve fresh vegetable salad.

Cooking White Sauce: fry the flour in a dry frying pan until a pleasant nutty aroma appears, avoiding discoloration, cool slightly, mix with softened butter, dilute with a small amount of warm milk, grind thoroughly so that there are no lumps, pour in the rest of the hot milk and boil over low heat over low heat 5-10 minutes. After this, remove the sauce from the heat, salt, mix and strain.

Mushrooms with meat.

Ingredients:

• 500 g of meat
• garlic - 2 cloves,
• parsley,
• carrot,
• bulb,
• 1 teaspoon sugar
• 1 teaspoon of salt
• ground black pepper to taste,
• 500 g of fresh mushrooms
• 2 tbsp. tablespoons of oil.

Cooking. 500 g of meat cut into thin slices, mix with finely chopped garlic (2 cloves) and parsley, carrots, onions. Add a teaspoon of sugar and the same amount of salt, pepper. Leave the meat to stand for 1 hour.

Then stew 500 g of fresh mushrooms, and the meat at this time cook over high heat. Drain the broth, leaving only at the bottom, add mushrooms, 2 tbsp. tablespoons of oil.

Serve with crisp rice.

Dish of breasts in the microwave.

Ingredients:

• 500 g of fresh mushrooms
• 2 onions,
• 3 tbsp. tablespoons of vegetable oil,
• 0.5 cups sour cream
• 2 tbsp. tablespoons of grated cheese,
• 1 pod of sweet pepper
• 3 tomatoes
• 1 bay leaf
• salt to taste.

Cooking:

Finely chop the onion, put in a bowl with oil and hold in the oven for 2-3 minutes at a power level of 700 watts. Add finely chopped mushrooms and cook for 2-3 minutes at a power level of 1000 watts, stirring every minute. Add chopped bell peppers, tomato slices, sour cream, bay leaf, salt. Stew under the lid for 15-20 minutes at a power level of 700 watts.

Remove the lid, mix, sprinkle with grated cheese and let stand in the oven for 1-2 minutes at a power level of 1000 watts so that the cheese melts.

Serve with boiled potatoes or mashed potatoes and a fresh vegetable salad.

Black breast dish

Ingredients:

• 1 kg of fresh black mushrooms,
• 100 g butter,
• 1 cup sour cream
• 2 tbsp. tablespoons of grated hard cheese,
• 2 tbsp. tablespoons of flour
• 2 tbsp. tablespoons of white wine,
• 1 tbsp. a spoonful of chopped dill,
• ground black pepper and salt to taste.

Cooking. Rinse the mushrooms well, peel, cut into small slices, put in a pan with warmed butter, salt and fry for 20-25 minutes.

Put the prepared mushrooms in refractory clay pots, sprinkle with ground pepper, flour, pour warm salted sour cream, add white wine, put in a heated oven and simmer for 10 minutes. After that, sprinkle with grated cheese, sprinkle with melted butter and bake for 5-7 minutes.

Sprinkle the finished dish with greens of dill and serve hot.

Frozen Loaf Dish

Ingredients:

• 2 burbots,
• 2 tbsp. tablespoons of vegetable oil,
• 2 tbsp. tablespoons of wheat flour
• 8 frozen breasts,
• 3 onions,
• 2 tbsp. tablespoons of butter
• 1 pickle,
• 1 glass of fish stock,
• 1 cup dry white grape wine,
• 6 potato tubers,
• salt,
• pepper,
• parsley greens.

Cooking. Remove the skin from burbot (it is very stiff), remove the insides, cut out the liver, freeing it from bile. Cut the pulp into portions, sprinkle with salt and pepper, roll in flour and fry in butter until half cooked.Sprinkle the bottom of the stewpan with fried onions, put pieces of fish, on top - another layer of onions mixed with thawed, boiled and fried mushrooms, cut into thin slices and stewed cucumbers, and burbot liver. Pour broth, wine and simmer over low heat until cooked.

Put the ready burbot on a dish, put mushrooms, vegetables and liver around, pour on the juice in which they were stewed, sprinkle with finely chopped parsley. Serve boiled potatoes on the side dish.

Pickled and Salted Meal Dishes

Ingredients Required for Pickled Dish:

• sturgeon - 1 kg
• salmon - 1 kg
• salmon heads - 2 pcs.,
• capers - 1 jar,
• olives - 1/2 cans,
• olives - 1/2 cans,
• large onions - 4 pcs.,
• medium pickles - 6 pcs.,
• tomato paste - 2 tbsp. spoons
• black marinated mushrooms - 2 cups,
• carrots - 2 pcs.,
• greens - 2 bunches of parsley,
• one is cilantro
• one is dill,
• peppercorns - 1 teaspoon,
• bay leaf -6 pcs.,
• smoked fish slices - 200 g.

Cooking. Cut the heads into 4 parts, remove the gills, cook the broth. Pour water 2-2.5 liters. Take out the heads and strain the broth and throw carrots cut into strips into it. The fire is minimal.

Cut the onion into rings (half rings) and fry it in vegetable oil. When the onion begins to turn yellow, put tomato paste in it and fry for 3-5 minutes.

Peel pickles (required!) And cut into cubes. Mushrooms cut into cubes. Put mushrooms, sturgeon, salmon, fried onions with tomato paste, pickles, greens, peppers, bay leaves, olives, olives, capers, chopped straws into the fish stock.

And simmer on low heat for 20-30 minutes.

A dish of salted breasts.

Ingredients:

• 200 g salty breasts,
• 5 g of gelatin
• 3 carrots,
• 1 teaspoon of 3% vinegar
• 200 ml chicken stock,
• 1 bunch of parsley.

Cooking. Wash the carrots, boil, peel, cut into circles and sprinkle with vinegar. Dilute gelatin with water. Rinse salted breasts with cold water and cut into slices. Wash and chop parsley.

Add gelatin to the hot broth, bring to a boil, strain, pour part on the tins and put in a cool place for 20 minutes.

Then put in each pan sliced ​​mushrooms and circles of carrots, pour the remaining broth and put in a cool place for 1 hour.

Jellied mushrooms decorate with chopped parsley and serve.

Boiled Dish

Ingredients for a boiled breast dish are:

• 1 chicken
• light bottled beer - 1 can,
• boiled mushrooms - 300 g,
• frozen green peas - 1 packet,
• carrots - 300 g
• onion - 2 pcs.,
• greens: parsley,
• celery, basil - 1 bunch,
• garlic - 7 - 2 cloves,
• salt,
• black pepper,
• 1 cup sour cream
• some vegetable oil.

Cooking:

Heat a large pan, heat vegetable oil in it and lightly fry the carrots, onions and mushrooms, diced, add green peas, prepared chicken (can be whole, can be cut), slightly salt and pepper, put in a patch on a vegetable "pillow", pour a can of beer and put in the oven for about 40-50 minutes (the first 15 minutes over high heat without a lid, then reduce the heat and cover), then add sour cream, chopped herbs, finely chopped garlic, if necessary, add salt and pepper, simmer in the oven still 15 minutes until cooked chicken.

White breast dish

Structure:

• mushrooms - 600 g
• garlic - 2 tbsp. spoons
• pepper,
• vegetable oil - 3 tbsp. spoons
• sauce - 300 g or sour cream - 200 g, flour.

For white breast dishes, only mushroom caps should be used. On both sides, grate them with salt, stuff with garlic, sprinkle with pepper, slightly with flour. Put in a hot frying pan in preheated vegetable oil, close the lid and press it on top with a load. Fry the mushrooms on both sides until golden brown. When serving, pour tomato sauce or sour cream.

Dry Dish

Ingredients:

• 400 g of dried mushrooms
• 3 onions,
• 100 g of sunflower oil,
• 1 tbsp. a spoon of flour
• 1/2 cup mushroom broth.

Dry Dish Preparation: soak dried mushrooms, then boil them and chop finely. Add chopped onion, butter and fry in a pan.

When ready, season with flour and stock left over from boiling mushrooms.

Black breast recipe

Ingredients:

• 50 g dried black mushrooms,
• 250 g of salted mushrooms,
• 1.5 kg of cabbage,
• 500 g of potatoes
• 250 g of beans
• 125 g onions,
• 100 g tomato paste,
• 100 g of oil
• 50 g of wheat flour
• salt, pepper, vinegar, crackers to taste.

Preparation of black mushrooms according to this recipe starts with cutting and frying the onion until golden. Put tomato puree in it and fry still. Add sauerkraut, previously squeezed, dilute with mushroom broth, sprinkle with pepper, throw bay leaf and simmer.

Cut the peeled potatoes into very thin circles, so that they shine through, and fry in oil until a crust forms. Boil beans in salt water and simmer separately.

Cut salted mushrooms into thin slices, put salt and vinegar to taste, fry in oil.

Then cook the tomato sauce. Pour mushroom broth into tomato puree, pour flour, fry a little, and the sauce is ready.

In a deep frying pan, put half the stewed cabbage, gently smooth with a large knife; put beans on cabbage, then potatoes, pickled mushrooms, on them a very thin layer of previously boiled and chopped dried mushrooms. Put the remaining cabbage on top. Pour the sauce over the prepared sauce, sprinkle it with small crackers, put a few pieces of butter.

Put the frying pan with the hodgepodge into the oven and hold until a brown crust appears.

Frozen Dish Recipe

Ingredients:

• 1 cube of broth,
• 3-4 potatoes,
• 2 carrots
• 0.5 kg of cauliflower,
• 2 tbsp. tablespoons canned green peas,
• 2 tbsp. tablespoons of tomato paste,
• 1 cup milk
• 0.5 kg of frozen mushrooms.

Cooking a recipe from frozen breasts: in half a liter of meat, you can make 3-4 potatoes, cut into strips, 2 carrots, cut into slices, and a small head of cauliflower, divided into inflorescences, from cubes, broth. When ready, add 2 tbsp. tablespoons canned green peas and 2 tbsp. tablespoons of tomato paste.

Bring to a boil under a tightly closed lid.

While vegetables are boiled, defrost 0.5 kg of mushrooms, chop and brown in oil along with onions, sliced ​​in rings. Pour a glass of milk into the mushrooms.

Wait for the milk to boil, and put the finely chopped processed cheese.

Throw the prepared vegetables into a colander and combine with the milk-cheese-mushroom mixture.

Salt, pepper to taste. Serve hot to the table.

Dish of mushrooms for the winter

Components per liter jar:

• Georgian mushrooms - 500 g
• Carrots - 300 g
• Onions - 50 g
• Parsley roots - 100 g
• Tomatoes - 400 g
• Garlic - 1 clove
• Parsley and celery greens - 1 small bunch each
• Bay leaf -1-2 pcs.
• Allspice - 4–5 peas
• Salt - 30 g
• Sugar - 10 g

In order to prepare a dish of mushrooms for the winter, you need to separate the hats from the legs of the mushrooms. Peel the legs off the ground, put everything in a pan and boil until cooked. During cooking, put the peeled carrots, onions and parsley root to the mushrooms. Cut boiled mushrooms with vegetables into slices and mix with chopped tomatoes. Strain the mushroom broth, add salt and sugar to it, heat to a boil and boil, as a rule, almost half.

At the bottom of sterile cans, put chopped herbs, bay leaf, a clove of garlic and peas of pepper. Then put a dish of boiled mushrooms with vegetables and pour mushroom broth. Cover the jars with sterile lids and sterilize in boiling water half-liter - 25 minutes, liter - 40 minutes. Then roll up, turn upside down and stand under the covers until completely cooled. Store in a dark, cold place.