September has come, and we have forgotten about the dangers of fried potatoes - after all, there is nothing tastier than “fry”. Or mycelium and wild mushroom soup. This autumn is especially rich and fruitful: everyone who has been to the forest returns generously rewarded by Mother Nature. And Ural chefs always keep their nose to the wind and actively include mushroom dishes on the menu. But the chefs not only rush to delight with mushroom dishes, but also share their recipes with Moments. Prepare, enjoy the generous autumn and don’t forget to compare the result with the original!
This year's mushroom fashion trendsetter restaurant Monk and his chef Kirill Rusetsky, without revealing all the secrets, offers to cook chanterelle cream soup.
Kirill Rusetsky advises making creamy chanterelle soup
“We will need chanterelles, potatoes, onions, garlic, Cheddar cheese, dry white wine, chicken broth. We fry the prepared mushrooms in a saucepan along with onions and garlic in vegetable oil, then add white wine and evaporate it. Add medium-sized chopped potatoes, pour in chicken broth and simmer over low heat until tender. Five minutes before the end of cooking, add the cheese. You need to stir frequently so that the cheese does not stick to the bottom and burn. Adjust to desired taste with salt and pepper. The soup is almost ready. Now you need to beat it with a blender until it has a homogeneous consistency. If the soup turns out thick, it can be diluted with chicken broth or cream. When serving, we recommend garnishing the dish with fried chanterelles, chopped parsley and bread croutons. Bon appetit!"
On the home restaurant menu "Pate" You can find many delicious mushroom dishes. For example, tender parfait with a crispy caramel crust and eggplant confiture, barrel-salted milk mushrooms with fresh green onions and thick farm sour cream, rich mycelium with potatoes, fried potatoes with mushrooms and fragrant pies with mushroom filling. Ivan Orlov, the restaurant chef offers to prepare a complex but very tasty dish of French cuisine mushroom parfait.
Ivan Orlov shares his mushroom parfait recipe
“Many people, when they hear this word, immediately imagine an airy dessert, but parfaits are also prepared from meat, liver, vegetables, and mushrooms. As a result, if we talk about texture, you get a fluffy pate or mousse, which is served chilled. For mushroom parfait you need champignons, egg, butter, salt. For the sauce - onion, garlic, thyme, port wine and cognac. Finely chop one part of the mushrooms and fry with onions in vegetable oil. At the end, add thyme, garlic, sprinkle with cognac, season with salt and pepper. The champignons need to be fried well so that no moisture remains.
At the second stage, we make the residue: fry the onions in butter, add thyme, pour in white and red port wine, evaporate and strain. Fry the second part of the mushrooms in butter until golden brown, then combine with the residue, simmer a little, and then grind in a blender until consistency of porridge, season to taste with salt and pepper. Heat the water to 50 degrees and put three packets into it: in the first - butter, in the second - yolks, in the third - a mixture of mushrooms and residue. When the butter melts, all the ingredients that we heated need to be mixed and blended in a blender until smooth.
We take a mold, lay out a layer of mushrooms that we fried at the very beginning, and pour the mushroom mixture on top. Place all the forms in a baking tray, pour boiling water into it almost to the brim, cover the forms with lids or foil and place in the oven, preheated to 100 degrees. You can determine readiness with a skewer: when you immerse it in the middle, the mushroom mass should not stick. Cool the finished parfait and leave it in the refrigerator for 8 hours. When serving, sprinkle with cane sugar and place under the grill for 1-2 minutes to obtain a crispy caramel crust.”
Italian restaurant "PastaVino" offers risotto with porcini mushrooms, and the restaurant chef Egor Efimkin shares the exact recipe for its preparation.
Egor Efimkin will teach you how to make risotto with porcini mushrooms
“We wash the porcini mushrooms, cut them into cubes, fry them in olive oil with the addition of a clove of garlic and a sprig of thyme.
Chop the onion and lightly fry it in olive oil over medium heat until golden brown. Add the rice, wait for it to warm up slightly, pour in the wine and simmer the rice until the wine has evaporated. Then we begin to pour in the broth in small portions and cook over low heat until “al dente”. Remove from heat, add butter, mushrooms and Parmesan cheese.
You will need: porcini mushrooms - 80 g, olive oil - 20 g, garlic - 5 g, salt and pepper to taste.
Onions - 30 g, Arborio or Italeca rice - 60 g, dry white wine - 30 g, broth -250 g, butter - 10 g, Parmesan cheese - 15 g.”
The new autumn menu will soon be available to cafe guests "1991", in which, of course, there were mushroom dishes. Here you can order Filet Mignon with Asian-style mushroom ragout and blue cheese butter and Veal Stroganoff with porcini mushrooms. Cooking recipe veal with porcini mushrooms shares Andrey Bova, brand chef of the Yeltsin Center.
“For four servings you will need: veal tenderloin 500 g, porcini mushrooms 150 g, champignons 150 g, onions 100 g, sour cream 200 g, cream (30%) 200 g, vegetable oil 100 g, potatoes 500 g, salt and pepper - to taste, milk - 100 ml, butter - 50 g, barrel cucumbers - 300 g.
Boil porcini mushrooms in hot water, dry and cut into cubes. Wash the champignons, dry and chop coarsely. In a saucepan, fry the chopped onion until it becomes translucent. Then add mushrooms and fry until golden brown. After this, add chopped veal and sour cream to the pan. Simmer it all over low heat. Once the meat is soft, pour in the cream, add spices and bring to a boil. Serve veal in sauce with mushrooms with mashed potatoes and barrel cucumbers.”
On the restaurant menu "Steak House" You can find several dishes in which mushrooms play, if not a key, but important role. For example, here you can order juicy chicken breast with risotto with porcini mushrooms, fettuccine with boletus mushrooms or duck leg, which is garnished with potatoes and mushrooms. And the recipe mushroom sauce from the chef Mikhail Arakelov.
Mikhail Arakelov's sauce is good for any dish
“We don’t have a lot of mushroom dishes at the Steak House, although I like white mushrooms, chanterelles, saffron milk caps, and honey mushrooms. One of the simplest recipes that can be easily repeated at home is, of course, mushroom sauce. At the restaurant I prepare it from boletus mushrooms, but in principle you can use other mushrooms. They need to be finely chopped and fried together with shallots in a mixture of olive and butter (30/70) oils. You can add thyme for aroma and salt and pepper for taste. To the mushrooms I add demi-glace, which I prepare in advance, as well as cream. Cook the sauce over low heat until it thickens. Instead of demi-glace, you can take a rich, aromatic broth and heavy heavy cream (33%). Mushroom sauce can be served with a variety of steaks or chicken breast. Many guests order it with tenderloin and potato gratin.”
If it suddenly happens that the mushroom season takes you by surprise and you have no choice but, having been subjected to “mass mushroom hysteria,” go to the nearest supermarket, at least for oyster mushrooms and champignons. We also have this option thanks to the chef restaurant " Gulivani" Zurab Bakradze, who kindly agreed to share the secrets of preparing Georgian mushroom dishes. This soko And champignons with suluguni baked in ketsi
Zurab Bakradze is from Kakheti, but loves juice and champignons with suluguni
“What you need for juice: oyster mushrooms, melted butter, onions, eggs, fresh herbs: cilantro, tarragon, mint. What to do: peel and wash the mushrooms. Remove their stems and tear off their caps without cutting them. Simmer over low heat in melted butter.
Separately, sauté chopped onions in melted butter. Then add it to the pan with oyster mushrooms. When the mushrooms arrive, add salt, pepper, chopped herbs - tarragon, cilantro, mint and at the very end break the egg. Stir and garnish with herbs when serving. This dish takes at least 2 hours to prepare, faster if the oyster mushrooms are young. In Georgia, oyster mushrooms are darker than ours and translated from Georgian they mean “trout”.
Champignons with suluguni baked in ketsi: champignons, for “minced meat”: heavy cream, suluguni cheese, utskho-suneli, garlic, mint, salt, pepper. What to do: clean the mushrooms, remove the film and cut off the caps, fry them to release the moisture. We make “minced meat”: finely chop suluguni, mint, garlic, mix with fat plums, salt and pepper. “Put the filling into the hat and bake the ketsi in a frying pan for 5 minutes at 250 degrees.”
At the restaurant James There are several dishes with mushrooms. Appetizers include Ural milk mushrooms with onions and sour cream, side dishes include mushroom sauté, and for lunch you can order creamy champignon soup.
Mikhail Chesnokov presented a recipe for creamy champignon soup
Mikhail Chesnokov, the chef of the James restaurant willingly shares the recipe with you cream of champignon soup.
“Preparing this dish is quite simple. Fry onions and fresh mushrooms in a mixture of butter and vegetable oils. Then simmer the mushrooms and onions in cream and milk, and then beat until smooth. We bring the finished cream soup to taste by adding spices, and before serving we decorate it with slices of fried champignons, cream and basil oil.”
from Igor Ten, chef of the Zharovnya restaurant
Ingredients for 1 serving:
- beets - 60 g
- carrots - 25 g
- potatoes - 65 g
- cabbage - 60 g
- onions - 25 g
- garlic - 2 g
- vegetable oil - 20−30 ml
- sugar - 8 g
- table vinegar (9%) - 4 ml
- water - 650 ml
- canned red beans - 145 g
- tomato paste - 15 g
- black peppercorns - 2 g
- bay leaf - 1 g
Preparation
Cut beets and carrots into thin strips, potatoes into cubes. Chop the cabbage, cut the onion into half rings, and the garlic into thin slices.
Sauté onions, garlic and carrots in vegetable oil. In a separate frying pan, quickly fry the beets, add sugar and vinegar, wait until the vinegar has evaporated, add 100 ml of water and simmer over low heat until soft. Then add sautéed vegetables, beans and tomato paste to the beets, stir and simmer for another 10 minutes.
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Boil water, add cabbage and cook until half cooked. Then add potatoes. As soon as it is cooked, add the stewed beets, bay leaves and peppercorns. Add salt, give the soup time to “gurgle” literally a couple of times, turn off the heat and cover with a lid. Ready! When serving, do not forget to sprinkle the borscht with herbs.
Sorrel soup with spinach
from Alexander Popov, chef of the Volna restaurant
Ingredients:
- sorrel - 1.5 kg
- spinach – 600 g
- vegetable broth - 3 l
- potatoes - 500 g
- sautéed onion – 350 g
- ground black pepper - to taste
- parsley - 1 g per serving
- water - 4 l
- carrots - 150 g
- tomatoes - 100 g
- celery – 100 g
- celery stalk - 50 g
- onion - 150 g
- zucchini – 150 g
- vegetable oil
Preparation
First, make the vegetable broth: just chop all the vegetables as you like and simmer for about 30 minutes at a low simmer. Don't forget to strain.
Chop the spinach and sorrel and simmer over low heat until their volume is reduced by half. In a separate frying pan, sauté the onions. Now boil the vegetable broth and add a quarter of the chopped potatoes to it. Your task is to boil it into porridge so that the soup becomes thicker. Overcooked? Now add the remaining potatoes and cook until done. Now all that remains is to add the spinach, sorrel and onion, and add salt and pepper to taste.
Creamy spinach soup with porcini mushrooms
from Titian Casilio, brand chef of the Scrocchiarella cafe
Ingredients:
- vegetable broth - 200 ml
- leek - 30 g
- garlic - 2 g
- potatoes - 30 g
- fresh spinach - 70 g
- porcini mushrooms – 30 g
- olive oil - 15 ml
- white baguette – 15 g
- corn salad - 1 g
- pea sprouts - 1 g
- nutmeg - 1 g
Vegetable Broth Ingredients:
- water - 2 l
- onions - 250 g
- carrots – 250 g
- celery stalks - 150 g
- parsley stems - 15 g
Preparation
Make vegetable broth in the same way as in the previous recipe. Now cut all the remaining vegetables as you like, and certainly cut the baguette into cubes. Just wash the spinach. Now you need to fry the porcini mushrooms in a frying pan, and in a thick-bottomed pan, heat the olive oil with garlic and fry the baguette cubes in it. Take out the baguette and place the leeks directly into the same pan (just add a little oil, the bread will absorb it). The onions were fried, along with the potatoes. It needs to be fried until done. Now put the spinach in there and fill everything with broth. Next, add salt, pepper, grated nutmeg, and bring to a boil. Remove the pan from the heat and blend the soup with a blender.
When serving, add fried mushrooms, croutons and pea sprouts to each plate.
Mushroom soup with barley
video recipe
Tomato soup with quinoa arancini
from Vladimir Sidorov, chef of the Cheretto More restaurant
Ingredients:
- tomatoes - 1 kg
- thyme – 5 g
- dry oregano – 5 g
- pilati tomatoes - 1 kg
- garlic - 20 g
- salt - 10 g
- cane sugar - 40 g
- oil for frying - 100 ml
- olive oil
- basil
Ingredients for arancini:
- quinoa - 50 g
- vegetable broth - 100 ml
- wheat flour - 10 g
- garlic - 10 g
- thyme – 5 g
Preparation
First prepare the arancini. Cook the quinoa in salted vegetable broth and pepper until tender. Cool. Then add flour, finely chopped garlic and thyme. Mix well and form 5 balls from the resulting mass.
Fry the tomatoes and spices on the grill or in a dry frying pan.
Mix tomatoes with pilati and chopped garlic, put on low heat and simmer for 30 minutes. At the end add salt and sugar.
Now add the grilled tomatoes and blend the soup
Deep fry the arancini balls.
Cut the remaining garlic clove into thin slices and fry as well.
Ladle the soup into bowls, top with arancini and garlic chips and don't forget to garnish the soup with basil and drizzle with olive oil.
Cream of pumpkin soup
from Evgeny Bykadorov, brand chef of the Easy Pub restaurant
Ingredients:
- pumpkin - 600 g
- onion - 40 g
- carrots - 110 g
- fresh thyme – 4 g
- vegetable oil - 30 ml
- water - 2 l
- potatoes - 200 g
- honey - 30 g
- green basil - 1 g per serving
- olive oil - 2 ml per serving
Preparation
Peel the pumpkin, cut into equal pieces, wrap in foil and place in an oven preheated to 200 degrees for 40 minutes.
Meanwhile, chop the onions and carrots as you like and fry them in a thick-bottomed pan along with the thyme. Fill with water, add chopped potatoes and cook over low heat until the potatoes are cooked. Now add the baked pumpkin and honey there. Don't forget to add salt.
All that remains is to blend the soup in a blender and serve. Of course, with basil and olive oil.
Who doesn't love mushroom soup? And creamy too? Of course everyone loves him! After all, mushroom soup has a special taste and extraordinary aroma. It is very gentle, nutritious and contains a large composition of vitamins. And if the soup is made from champignons, then you can safely offer it even to children. Moreover, most of them adore mushroom soups and consume them with great pleasure, which is certainly a big plus for parents. After all, mushroom soup contains almost the entire composition of microelements and vitamins necessary for a child’s body.
Three types of mushroom soups are cooked: regular, cream soups and puree soups. Well, and of course, with the addition of all kinds of ingredients. But in any case, each of the soups is quite easy to prepare and very tasty. Today, I will be with you, dear readers, to share a recipe for fresh soup made from champignons and mushrooms.
This delicate soup will not leave anyone indifferent. Therefore, I strongly recommend trying to cook it, I’m sure you will definitely like it. In addition, it is prepared very quickly and without much labor, but the result will definitely exceed all your expectations.
Ingredients
- Champignons – 250 grams
- Oyster mushrooms – 200 grams
- Refined vegetable oil - for frying mushrooms
- Potatoes – 1-2 pcs. depending on the size of the tubers
- Processed cheese with mushroom flavor – 100 grams
- Onions – 1 pc.
- Dill – a small bunch (can be frozen)
- Bay leaf
- Allspice
- Ground black pepper
- Peel the potatoes, wash and cut them as you usually cut them to make soup.
Place the potatoes in a saucepan, add the peeled onion, peppercorns and bay leaf. Fill everything with drinking water and put it on the stove to cook.
Now get to work on the mushrooms, which you first wash and dry with a paper towel. Then cut the large champignons in half, and leave the hangers the same size.
Pour refined vegetable oil into the frying pan, heat it well and fry the mushrooms.
Fry the mushrooms, seasoning them with salt and black pepper until slightly golden brown.
Place the fried mushrooms in the pan in which the potatoes are boiled and continue cooking everything together.
Meanwhile, grate the processed cheese or finely chop it with a sharp knife.
When the potatoes and mushrooms are ready, remove the onion from the pan. It was necessary that it only give off all its taste and aroma, but it is no longer needed in the soup. After this, add the melted cheese to the pan.
Stir the soup well until the cheese is completely dissolved and the soup becomes creamy.
Season the soup with finely chopped dill, salt and pepper. Boil the soup with all the ingredients for 5 minutes and turn off the stove. Let the soup sit for about 10 minutes and serve it.
Bon Appetit everyone! Your favorite chef Anton Degtev.
Soups with a creamy texture have a hundred-year history of preparation in France and Italy. Cream soup appeared on the menu of Russian restaurants relatively recently, but at home few people still practice this type of first course. We propose to fix this as soon as possible: the chefs of five famous Moscow establishments revealed their technologies for preparing cream soups - with cauliflower, mushrooms, garlic, pumpkin and sweet potato.
Creamy cauliflower soup with chestnuts and truffle oil
Ingredients:
Cauliflower - 650 g
Onions - 15 g
Butter - 20 g
Vegetable oil - 50 ml
Salt - 5 g
Black pepper - 1 g
Cream 30 percent - 230 ml
Pumpkin seeds - 4 g
Truffle oil - 3 ml
Chestnut puree:
Chestnuts - 250 g
Cream 30 percent - 250 ml
Milk - 150 ml
Cooking method:
1. Wash the cauliflower, remove leaves, separate into florets and finely chop. Peel the onion and cut into small cubes.
2. In a saucepan, fry the onion in butter and vegetable oil until golden brown. Add cauliflower, fry with onions. Add water and simmer until done. Finally add salt, pepper and cream and bring to a boil.
3. Beat the resulting mass in a blender.
4. Place chestnuts in a saucepan, add cream and milk, simmer until tender. Beat in a blender and rub through a sieve.
5. Serve: Place chestnut puree on the bottom of the plate, pour in the soup, sprinkle with pumpkin seeds and pour over truffle oil.
The recipe was prepared by the chef of the Voronezh diner Andrey Mramornov.
Ingredients:
Cream 20 percent - 1 l
Fish broth or water 0.5 l
Onion 100 g
Peeled garlic 100 g
Starch 30 g
Butter - 60 g
Thyme 2 g
Shrimp - 180 g
Fresh greens - 20 g
Salt and ground black pepper to taste
Cooking method:
1. Fry chopped vegetables in hot oil, add water (or broth) and cook until tender. Then add cream, starch, spices and bring to a boil.
2. Remove from heat and use a blender to create a creamy soup.
3. When serving, add boiled peeled shrimp and chopped herbs to the soup.
The recipe was prepared by the chef of the Paulaner Bräuhaus Moscow restaurant, Maxim Ryzhkov.
Pumpkin cream soup with crab meat
Ingredients:
Pumpkin - 1.4 kg
Cream 30 percent - 400 ml
Crab - 120 g
Truffle oil - 8 g
Salt and pepper to taste
Cooking method:
1. Peel the pumpkin, cut it and cook for 1.5 hours.
2. After cooking, beat in a blender until smooth. Add 400 ml of cream, spices to taste, and blend everything together again in a blender. To serve, pour the soup into a heated plate, place boiled crab meat on top, and pour truffle oil over it.
The recipe was prepared by the chef of the restaurant "Honest Kitchen" Sergei Eroshenko.
Ingredients:
Potatoes - 500 g
Sweet potato - 500 g
Carrots - 150 g
Onions - 200 g
Garlic - 10 g
Cream 30 percent - 1 l
Water
Cooking method:
1. Peel the vegetables, chop coarsely and boil until fully cooked, without covering with a lid.
2. Add cream and cook for another 10 minutes, beat with a blender and bring to a boil again. If necessary, thicken with flour, starch or potato flakes. Add salt and pepper to taste. Garnish with a drizzle of olive oil and dried paprika.
The recipe was prepared by the chef of the Dizengof99 restaurant.
Cream of mushroom soup with quenelles
Ingredients:
Porcini mushrooms - 40 g
Champignons - 100 g
Onion - 50 g
Carrots - 25 g
Thyme - 3-4 sprigs
Vegetable oil - 50 g
Butter - 100 g
Cream 30 percent - 50 ml
Milk - 50 ml
Mascarpone cheese - 20 g
Truffle oil - 2 g
Cooking method:
1. Cut mushrooms and vegetables into small random pieces and fry in vegetable oil, add thyme at the end.
2. Pour in water and cream, bring to a boil, cook at low simmer until tender.
3. Beat with a blender and rub through a sieve. Season with salt and pepper to taste and boil slightly. Remove from the stove and cool.
4. Boil the potatoes until tender, drain the water. Add butter and heated milk, puree until smooth and mix with mascarpone. Make quenelles.
5. Place the cream soup in a plate, decorate with potato quenelles and mascarpone, and pour with truffle oil.
The recipe was prepared by the chef of the True Cost restaurant, Artem Minenkov.
- Shallots - 3 heads
- Bacon - 6 pieces
- Porcini mushrooms - 650 grams
- Olive oil - 3 tbsp. l
- Cream - 200 ml
- Thyme - 1 sprig
- Garlic - 2 cloves
- Mushroom broth (remains from cooking mushrooms) - 200 ml
- Salt - to taste
- Ground black pepper - to taste
Cooking method:
Chef of CulinaryOn culinary studio Giuseppe D'Angelo
Photo: courtesy of culinary studio CulinaryOn
- Peel and cut the onion into small cubes.
- Remove excess fat from bacon and cut into thin slices.
- Cut thin slices into small strips.
- Wash porcini mushrooms (fresh or frozen) and boil a little in water. Then remove from the water and cut into small slices. It is very important to leave some of the water in which the mushrooms were cooked, because you will then use the water as a broth.
- Place the pan on the stove, heat it and add 3 tbsp. l. olive oil.
- Add bacon and onion to hot oil. Fry the onion until golden brown and the bacon until crispy.
- Then add mushrooms to the prepared onions and bacon and fry over medium heat.
- After the mushrooms we add garlic.
- Add a sprig of thyme at the end.
- After all the ingredients are fried, add the mushroom broth. Don't forget salt and pepper!
- Add cream and mix.
- Once the contents of the pan come to a boil, remove the thyme. And grind the soup using a blender.
- Strain the finished soup through a sieve.
- In a separate bowl, whisk the cream to serve the soup.
- Pour the finished soup into bowls.
- Using two spoons of whipped cream, form quenelles. Place the finished quenelle in the soup and garnish with drops of olive oil.
- Place herbs on the cream quenelles for decoration.
Bon appetit!
Brand Chef Giuseppe D'Angelo
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