First dishes with mushrooms: recipes with photos
Content
How to make homemade mushroom broth
Mushroom broth with mushroom meatballs
Ingredients:
100 g dried porcini mushrooms, 1 onion, 125 g butter, 100 g bread crumbs, 1 glass of cream, 1 glass of flour, 1 glass of water, 6 eggs, salt.
Cooking:
According to the recipe for this first dish, you need to boil the mushrooms in salted water, chop, strain the broth. Chop the onion and fry in oil. Brown bread crumbs in butter, pour cream, wipe through a sieve. Boil water with oil, add flour, crumbs with cream, mushrooms, salt, beat eggs and stir. Boil meatballs. Fried onions should be added to the mushroom broth prepared according to this recipe.
Mushroom broth with mushroom “ears”
Ingredients:
50 g of mushrooms, 1 onion, 1 tbsp. tablespoon butter, 1/2 cup sour cream, salt.
To prepare the “ears” for the broth with mushrooms according to this recipe, you will need: 1-2 eggs, 1/2 cup flour, 6 tbsp. tablespoons of water, salt.
Cooking:
Boil and chop mushrooms, strain the broth. Add warm oil to mushrooms, chopped onion fried in oil, mix.
Knead the dough, roll it thinly and cut the cakes. On each put a teaspoon of minced meat, pinch, boil in salted water, recline in a colander. Dip the "ears" in a hot broth, add sour cream and warm, not bringing to a boil.
Serve with sour cream.
Mushroom broth in cups
Ingredients:
50 g of dried porcini mushrooms, 2 onions, 2 tbsp. tablespoons of butter.
Cooking:
Boil the mushrooms, strain the broth and dip chopped onion fried in oil into it, warm the oil, not bringing to a boil.
Mushroom broth
Ingredients:
50 g of dried mushrooms, 2.5 l of water, 2 onions, 15 g of butter.
Cooking:
Before preparing mushroom broth, mushrooms must be thoroughly washed. Then put in a pan and pour a small amount of water. After 2 hours, add the remaining water and put the peeled onion. Cook over low heat until the mushrooms are completely softened. Remove the mushrooms, rinse with cold water and chop. Strain the broth.
When cooking soup on home-made mushroom broth, chopped mushrooms, previously lightly fried in butter with a small amount of onion, should be added before cooking, after filling potatoes, cereals or pasta in the broth.
Here you can see photos of mushroom broths to the recipes proposed above:
Wild mushroom consommé recipes in chicken stock
Consomme with chicken meat dumplings and mushrooms
Ingredients:
1.5 l of chicken stock, 250 g of combined knel, 50 g of forest mushrooms and 150 g of vegetables.
Cooking:
Garnish, add and julienne forest mushrooms.
Royal Consommé
Ingredients:
1.5 l of chicken stock, 150 g of royal from mushrooms or truffles, 100 g of chicken.
Cooking:
As a garnish in a broth put a piano from finely chopped forest mushrooms or truffles and chicken meat, chopped into strips
Consomme with chicken and mushrooms
Ingredients:
1.5 l of chicken stock, 150 g of boiled vegetables, 150 g of chicken dumplings, wild mushrooms or truffles, parsley.
Cooking:
To prepare a consommé of wild mushrooms, you need to put in a broth cubed vegetables (carrots, celery, leeks and cabbage), chicken knels, wild mushrooms or truffles and parsley greens.
Mushroom pickle recipes
Beetroot pickle with salted mushrooms and oatmeal
Ingredients:
5 pieces. beets, 4 liters of water, 4 potatoes, 4 pickles, 2/3 cup salted mushrooms, 1/4 cup oatmeal, salt, sour cream.
Cooking:
Wash the beets, cook, peel, chop, put back into strained broth. Add potatoes, pickles, pickled mushrooms and oatmeal. To salt. The pickle will be ready when the potatoes are cooked.
Before serving, the pickle prepared with this recipe with mushrooms must be seasoned with sour cream.
Mushroom pickle
Ingredients:
300 g porcini mushrooms, 1 onion, butter, pearl barley, pickles, green onions.
Cooking:
To prepare the pickle from mushrooms, the onion must be browned in oil. Then add finely chopped, slightly fried mushrooms. Put everything in a pan with water, cook. Add crumbly pearl barley porridge, chopped herring pickles, stir and let it boil. Sprinkle the ready pickle with green onions.
How to make a hodgepodge with mushrooms: recipes with photos
Mushroom hodgepodge
Ingredients:
500 g of mushrooms, 1 kg of fresh cabbage, 1 pickled cucumber, 1 onion, 2 tbsp. tablespoons of tomato puree, 2 tsp sugar, 4 tbsp. tablespoons ghee, salt to taste, bay leaf, 3 tbsp. tablespoons of 3% vinegar, 3 tbsp. spoons of breadcrumbs.
Cooking:
Before making a hodgepodge with mushrooms, you need to chop the cabbage, put it in a pan with ghee, add a little milk and simmer for about 1 hour.
When the cabbage is soft, add tomato puree, sugar, salt, bay leaf and vinegar to the pan. Mushrooms for roasting can be different. They should be boiled, cut into slices and fry in oil.
Add the fried onions, diced cucumber, salt to the mushrooms and simmer all the products under the lid for 20 minutes.
Lay cabbage and mushrooms in layers in a deep pan. In this case, the lower and upper layers should consist of cabbage.
Sprinkle the cabbage on top with oil, sprinkle with breadcrumbs and bake hodgepodge in the oven for 30 minutes.
The hodgepodge with mushrooms prepared according to this recipe is served hot.
Mushroom broth
Ingredients:
500 g of mushrooms, 2 onions, 2 tbsp. tablespoons of tomato puree, 2 tbsp. tablespoons butter or margarine, 100 g sour cream, 1/4 lemon, 150-200 g pickles, bay leaf, peppercorns.
Cooking:
Chop and lightly fry the onions, adding tomato puree at the end of the roasting. Boil the mushrooms in a small amount of water, after being ready to remove them from the broth and rinse with cold water. Put sliced mushrooms in a bowl, add finely chopped pickles (without skin), lightly fried onions, bay leaves, peppercorns and season with pre-prepared mushroom broth. Add the required amount of hot water and cook for 10 minutes.
As you can see in the photo, the hodgepodge with mushrooms according to this recipe needs to be served with sour cream, lemon slices, parsley or dill:
How to cook a prefabricated mushroom hodgepodge
Mushroom solyanka
Ingredients:
2 liters of water for cooking mushrooms and vegetables, 500 g of mushrooms (boletus, chanterelles, mushrooms), 100g raw smoked bacon, 1 carrot, 1 onion, 1 tomato, 5 green and black seedless olives, 1 clove of garlic, a bunch of parsley, 1 bay leaf, sugar, salt and freshly ground black pepper to taste, vegetable oil for frying . To serve: 1 lemon
Cooking:
Wash, dry and peel the mushrooms, cut into slices. Pour in water, boil over moderate heat for 10 minutes. Discard in a colander, pour 2 liters of fresh water, cook with bay leaf for 1 hour. Boil the peeled carrots until soft, cut into small cubes. Remove the stem from the tomato, place in boiling water for 2-3 minutes, remove the skin, cut into slices. Peel and chop the onion into thin half rings, sauté in vegetable oil until golden brown.
Cut the bacon into slices, put on the onion, fry for 5 minutes. Add tomato, simmer for 5-7 minutes. Transfer the contents of the pan and carrots to the mushrooms, cook 10 minutes after boiling the liquid. Cut the olives into rings, chop the parsley, and peeled garlic through a press. Add all the ingredients to the hodgepodge, add sugar, salt, pepper. Bring to a boil, cook for 5 minutes. The combined mushroom hodgepodge prepared according to this recipe is served with lemon slices.
Assorted solyanka
Ingredients:
500 g of fresh mushrooms (ceps, boletus, aspen, champignons, saffron milk cap), 1 kg of fresh cabbage, 1 pickle, 1 onion, 2 tbsp. tablespoons of tomato puree, 1 -2 tsp sugar, 2 tbsp. tablespoons butter, salt, pepper, bay leaf, vinegar.
Cooking:
Before cooking the assorted mushroom hodgepodge, cabbage needs to be chopped, put in a pan, add oil, a little water and stew for about 1 hour.
15-20 minutes before the end of the stew add tomato puree, sugar, salt, pepper, bay leaf, vinegar. Peel the mushrooms, rinse and put in boiling water for 10-15 minutes, then cut into slices and fry in oil.
Put the mushrooms in a bowl, fry the onion in the same pan and then mix it with mushrooms, adding chopped cucumber, salt, pepper.
Place half the stewed cabbage in a greased frying pan, put the cooked mushrooms on the cabbage and cover again with a layer of the remaining cabbage. Sprinkle the cabbage with breadcrumbs and sprinkle with butter, put in the oven for baking.
Before serving, you can put a slice of lemon or olive on a hodgepodge.
Mushroom hodgepodge can also be prepared from sauerkraut, without adding vinegar in this case. Fresh mushrooms can be replaced with salted or dried.
Look at the photo of mushroom hodgepodge according to the recipes presented on this page:
Recipes for potato and other mushroom stew
Nizhny Novgorod Mushroom Stew
Ingredients:
800 g of fresh mushrooms, 100 ml of vegetable oil, 1 onion, 5-6 potatoes, 2-3 tbsp. tablespoons sour cream or 1/2 cup cream, 2-3 egg yolks, salt, pepper, parsley.
Cooking:
Peel fresh mushrooms, rinse well in cold water, chop finely, put in a pan, adding oil, finely chopped onions, a little salt, pepper; cover and simmer for 20 minutes over low heat, stirring so as not to burn. Add the potatoes, chopped into small cubes, pour boiling water (4 l), let the potatoes boil until cooked.
To this mushroom chowder according to this recipe, you need to add sour cream or cream with loose yolks, not boiling. While serving, sprinkle with chopped parsley.
Chowder
Cooking:
Cut the hats and legs together into small pieces. Put in a pan with oil, salt, herbs and crushed garlic.
Pour in the broth and cook on low heat until the mushrooms turn into almost mashed potatoes. Pour them into a bowl and serve a mushroom stew with toasted thin slices of bread.
Chowder "Forester's Lip"
Ingredients:
60 g of mushrooms (white, boletus, boletus, moss flies, butter), 25 g of millet, 20 g of onion, 30 g of sour cream, salt.
Cooking:
Finely chop non-ghost mushrooms and put into hot water along with washed millet. Simmer until cooked. At the end of cooking add sautéed onions, salt.Serve with sour cream, herbs.
Porcini Mushroom Stew
Ingredients:
200 g of porcini mushrooms, butter, potatoes, bay leaf, dill, sour cream.
Cooking:
Fry slices of porcini mushrooms in oil, dip in a pan with water and boil for 30 minutes. Add diced potatoes, bay leaf and boil again for 20 minutes. Garnish a porcini mushroom stew with dill. Serve with sour cream.
Mushroom Stew (Finnish cuisine)
Cooking:
Fresh young tubular mushrooms, barley groats, milk, water, butter, salt. Boil barley until cooked, add the peeled mushrooms, milk, butter.
Bring the stew to readiness and season with salt to taste.
Mushroom Chowder
Ingredients:
200 g of bread, 300 g of fresh or 30 g of dried mushrooms (1 l of mushroom broth), 2 onions, 2 tbsp. tablespoons of vegetable or butter, 4 teaspoons of sour cream, zucchini (optional), salt.
Cooking:
Boil mushrooms.
Grate the bread. Fry onions, add chopped mushrooms and, if desired, small slices of zucchini, mix with chopped bread, simmer. Dip in a mushroom broth, salt to taste, season with sour cream.
Mushroom Chowder
Ingredients:
700 ml of water, 200-400 ml of milk, 100-200 g of porcini mushrooms, 2 potato tubers, 100 g of fresh bacon, 1 onion, 1 carrot, 40-50 g of oatmeal, salt and freshly ground black pepper - to taste, vegetable oil for frying. For serving: several sprigs of parsley and / or dill
Cooking:
Grind peeled onions and carrots. Strain vegetables in warmed vegetable oil until soft.
Wash, dry and peel the mushrooms. Boil for 15-20 minutes in 500 ml of water, keep the broth.
Grind mushrooms and fat, fry all together for 15 minutes.
Pour the remaining water into milk, bring the mixture to a boil. Add peeled and chopped potatoes and sauteed vegetables, cook for 15 minutes.
Pour mushroom broth into the pan. Add chopped oatmeal as a thickener, as well as mushrooms with lard. Salt, pepper, warm for 5 minutes.
As you can see in the photo, the mushroom soup according to this recipe needs to be served with chopped herbs:
Pea stew with mushrooms
Ingredients:
2 liters of water + for soaking peas and mushrooms, 5 dried mushrooms, 3 potato tubers, 1 onion, 1 carrot, 50 g dried peas, 2 garlic cloves, 1 bay leaf, 5 peppercorns, a small bunch of dill, sugar and salt - taste.
Cooking:
Pour peas with cold water, leave for 1 h, drain the water. Pour mushrooms with hot boiled water, leave for 1 hour, drain the water.
Pour 2 liters of water into the pan, bring the liquid to a boil. Add peas and mushrooms, cover, simmer for 20-30 minutes.
Peel carrots, onions and potatoes. Cut carrots into thin strips, onions into thin half rings, and potatoes into cubes. Add vegetables, peas and bay leaves to the pan. Bring the liquid to a boil, cook over moderate heat for 15-20 minutes.
Chop dill finely, and peeled garlic through a press. Add to soup, add salt and sugar, bring to a boil, remove from heat.
The recipe for okroshka with mushrooms
Mushroom okroshka
Ingredients:
For this recipe, okroshka with mushrooms will require 1.2 liters of bread kvass, 200 g of salted or pickled mushrooms, 100 g of green onions, 400 g of potatoes, 50 g of horseradish, 10 g of dill, 100 g of sour cream, salt.
Cooking:
Sort the mushrooms, rinse, finely chop. Boil the potatoes in their skins, peel and chop finely, chop the green onion, grate the peeled horseradish. Put everything in a pan and pour bread kvass, mix well, salt, season with sour cream.
And now look at the selection of photos of recipes for first courses with mushrooms, which are easy to cook at home:
