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

Purchasing the main product

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

Porcini mushroom: preparing aromatic goulash

No wonder White mushroom called the king of all mushrooms. After all, it is he who has an unsurpassed aroma and taste. You can prepare absolutely any dish from this product. But it makes goulash especially tasty. For it we will need:

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

Food preparation

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

Heat treatment

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

Properly presented to the dinner table

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

How to cook mushrooms in the oven?

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

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

Preparing Ingredients

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

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

The process of frying some of the ingredients

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

Heat treatment

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

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

Correct delivery

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

Cooking delicious stuffed champignons

Stuffed mushrooms can be served not only as a hot lunch, but also in the form cold snack. In any case, like this cooking masterpiece It turns out very satisfying and tasty. For it we will need:

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

Ingredient Processing

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

Forming snacks

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

Baking process and serving

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

Baked mushrooms with potatoes

Mushrooms in pots can be made using different products. We decided to take fresh chanterelles and new potatoes. It should be noted that this unusual dish ideal for the holiday table.

So, we need:

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

Food preparation

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

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

The process of forming a dish

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

Cooking in the oven

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

How to serve for lunch?

After cooking aromatic dish it must be carefully removed from the oven. Further clay pots must be placed on saucers and presented to guests directly, closed. In addition to this hearty lunch You can serve sour cream, mayonnaise or ketchup.

Delicious first course with mushrooms

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

So for self-cooking mushroom soup we may need:

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

Component Processing

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

Roasting ingredients

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

Cooking on the stove

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

We present mushroom soup to the table

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

Marinate mushrooms at home

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

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

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

Preparing Ingredients

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

Preparing the marinade

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

Final stage

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

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

How to serve pickled mushrooms correctly?

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

Salting mushrooms at home

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

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

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

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

Cooking process

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

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

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

Serving a delicious appetizer to the table

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

Julienne in a bun with chicken and mushrooms

Cooking is the art of additions. Sometimes it is enough to replace just one ingredient and you get a new dish. What an ingredient, even the form of presentation can have a revolutionary impact on familiar taste. Replace the cocotte maker with a small bun and get a julienne with a crispy crust.

Stuffed champignons with cheese and garlic

The simplest recipe for stuffed champignons with mushroom filling, baked in the oven under a cheese cap.

A recipe for those who are passionate about kitchen processes - after spending a decent amount of time at the stove, you will prepare deliciously tasty, juicy triangles stuffed with mushrooms and buckwheat. Ancient recipe. Consolidation!

Fried oyster mushrooms with onion

Oyster mushrooms attract with their price and confuse with their appearance. Can they really just be taken and fried like any other mushrooms? Or do there still be some nuances in cooking oyster mushrooms? You will learn about this from our simple step-by-step recipe.

How to cook chanterelles

Comprehensive information on how to properly prepare fresh chanterelles for preparing a variety of dishes.

Chanterelles in sour cream

Onions, chanterelles, sour cream - that’s all that is required to prepare this very tasty mushroom dish.

The simplest and most delicious mushroom sauce

One of the very simple recipes for beginners. At least I knew how to prepare this gravy back in my “pre-cooking” period. Of course, we cannot say that the recipe is high-speed, but 20 minutes is not so much for preparing a dish that is not embarrassing even on festive table put.

Fried chanterelles with potato

If you happen to have a basket of chanterelles in your kitchen, smelling of the autumn forest, and you are wondering how to cook them, then perhaps you will like this very simple recipe from my childhood.

Marinated champignons instant cooking

Until I tried it myself, I couldn’t believe how easy it was to make homemade pickled mushrooms. You don't even need to cook the marinade separately. I put everything in a saucepan, boiled it and put it in the refrigerator. The next day it's ready. So delicious - beyond words. You won’t buy anything like this either in a store or on the market. Try it, I'm sure you'll like it.

Creamy champignon soup with cheese and potatoes

Very easy recipe magically delicious and infinitely tender soup. Available Ingredients, minimum effort, maximum pleasure. I love recipes like this.

Mushroom pie “Heart”

Laurentian pie (or "quiche") seems difficult to prepare. But once you bake it at least once, the difficulties will seem not so serious. The main “advantage” of such pies: they always turn out, regardless of your mood, the quality of the flour or the nature of the filling. There are an endless number of varieties of these French savory pies. Some people like bacon and peas filling, others prefer fish with spinach or meat with cabbage. To my taste Laurent pie with mushrooms there is no competition. Creamy cheese filling is ideal for fried champignons with onions. And the crispy dough “basket” makes the pie simply delicious.

IN folk medicine mushrooms are considered one of best medicines, because the mushrooms Almost all diseases can be cured. In terms of vitamin content, mushrooms are superior to many fruits and vegetables. In terms of vitamin B content, mushrooms are not inferior to grain crops; aspen and boletus boletuses contain almost the same amount of vitamin PP as yeast and liver, and there is no less vitamin D in mushrooms than in butter. In addition, mushrooms contain fiber, carbohydrates, amino acids, many different fat-like substances - fatty acids, essential oils, as well as lecithin, which prevents the deposition of cholesterol. Free fatty acids are absorbed by the body as easily as amino acids, so the mushroom is a product that helps prevent atherosclerosis. predetermined high content enzymes that promote the breakdown of fats and glycogen, as well as fiber, which improves digestion, cleanses the body and helps avoid obesity. Chanterelle dishes, beneficial properties and recipes for dishes with chanterelles. Very tasty pilaf with chanterelles and chanterelle lasagna.

cauliflower
potatoes - 3 pcs.
onion - 0.5 onions
mushrooms- 150 g.
vegetable broth- 2/3 cup
grated carrots - 3 tbsp. l.
cheese - 50 g.
butter - 1 tbsp. l.
boiled beans
mayonnaise or sour cream, salt, pepper, herbs to taste

Onions are fried in a frying pan in vegetable oil, then added mushrooms, after fifteen minutes, add boiled cauliflower in small inflorescences. Salt and pepper everything, you can add 1 tablespoon of chopped herbs and simmer for another 10-15 minutes. Then we put it in layers in a pot: sliced potatoes, boiled beans, grated carrots, cauliflower with mushrooms and onions, a little spices, everything is filled with broth, a piece of butter must be placed on top, sprinkled with grated cheese, then poured with sour cream, sprinkled with herbs on top. Place the pot in the oven. Readiness is checked after 40 minutes. Note: rinse the pot with boiling water before using it.

Mix of spices for dishes in a pot: 1/2 tbsp. ginger, 1 tsp. cardamom, 1 tbsp. coriander, 1 tsp. turmeric, 1 tbsp. cumin, 1/2 tbsp. red pepper, 1 tsp. cumin, 1 tbsp. fenugreek, a pinch of saffron. The mixture is stored in a glass jar, tightly closed with a lid, in a cool, dark place.

Cauliflower baked with mushrooms

Boiled cauliflower salted, rolled, breaded in the mixture oatmeal and spices (black pepper and everything to your taste: cumin, coriander, paprika, ground dill seeds). In a frying pan in vegetable oil, they begin to fry the onion, and when it becomes transparent (half-ready), lay out the cauliflower in an even layer, lay mushrooms cut into slices on top of them, salt and pour sour cream on top, add chopped garlic and herbs if desired. Cover with a lid and put in the oven. When serving, sprinkle with fresh cilantro and dill.

Place the broccoli, disassembled into florets, into boiling water and cook for a couple of minutes. Cook chopped fresh oyster mushrooms, champignons or shiitake in small quantity water directly in the frying pan, let the water boil, then add spices: ground dill seeds, coriander, black and allspice, chopped onions and fry the mushrooms in vegetable oil. Add boiled broccoli florets and sweet bell pepper, cut into cubes, then simmer for 5-10 minutes in a frying pan with mushrooms, herbs and spices. You can serve with soy sauce or pesto sauce.

Pepper - 4 pcs., butter- 100 g, Mushrooms - 200 g, Onions - 2 pcs., parsley, celery, dill.

Fry the mushrooms with onions, add parsley, celery, dill, salt, coriander, dill seeds and pepper to taste. Remove the seeds from the peppers by first cutting off the stem. Place mushroom filling in the middle of each pepper, place in a saucepan, add a little water. Simmer until done. Fill pepper, stuffed with mushrooms sauce made from fried vegetables: onions and grated carrots with the addition of a spoonful of flour, diluted with water. Spices are added to taste.

Wash the mushrooms cold water, cut into thin slices lengthwise; put in a frying pan big piece butter, mushrooms, and lightly fry them, then add finely chopped onion and fry it all, then add a little water and simmer for 20 minutes under the lid. While everything is stewing, dilute 2 tbsp. flour with cold water and 2 tbsp. sour cream, pour it all into the mushrooms and simmer for another 3 minutes. served to mashed potatoes or boiled rice.

Mushrooms baked with onions in a pot

500 g mushrooms,
1-2 onions,
1 tbsp. spoon of butter,
1/2 cup sour cream,
salt, spices to taste.
Rub the inner walls of the pot with garlic, put pieces of butter on the bottom, fresh mushrooms, coarsely chopped and mixed with chopped onions, pour sour cream on top. Mushrooms with onions in a pot sprinkle with herbs and bake in a well-heated oven.

0.250 kg mushrooms
2 medium onions
2 tablespoons sour cream
salt to taste
10 pcs potatoes

Wash the mushrooms, cut them into small pieces, and fry them in butter (10 minutes). Then add chopped onion, stir and simmer for another 10 minutes. Add sour cream. Place the chopped potatoes in a pot, lay out the mushrooms, and cover with potatoes on top. Add mushroom broth. Bake in the oven for 40-50 minutes until the potatoes are ready.

Noodles with mushrooms

noodles - 250-300 g.
onions - 1-2 pcs.
Bell pepper- 1-2 pcs.
green beans - 150-200 g.
soy sauce- 50 g.
red pepper, green onions, dill

Boil the noodles until done. Fry the onion, cut into half rings, add mushrooms(any champignons will do, including frozen ones), cut the sweet pepper into thin strips 2-3 cm long, fry for 5-7 minutes until the mushrooms are ready. Then add green beans(can be frozen) and continue frying (actually it turns out to be stewing due to the abundance of water in frozen products) for 5-7 minutes. The main thing is not to overcook the beans because... she gets tough. Add soy sauce and red pepper to taste to the vegetables, then add the boiled noodles, mix thoroughly and fry for another 5-7 minutes. If the dish contains a lot of water, add 1-2 teaspoons of starch. Chop some green onions, dill and add to the noodles, mix, spread on large dishes and serve. Beautiful and tasty.

You can prepare the noodles yourself: take flour, egg, salt and add water to knead a stiff dough. The dough is rolled out, folded and cut into thin strips. The noodles are laid out on parchment paper on a baking sheet to dry. Noodles homemade can be used in various dishes, in soups.

Mushroom Julienne

fresh mushrooms 1 kg
onion 1 kg
sour cream 0.5 l
flour 1 tbsp. spoon
ginger, salt, garlic, herbs, spices
Finely chop any fresh mushrooms (champignons, white, you can even russula), finely chop the onion, fry in vegetable oil until golden color, put in a deep saucepan. Prepare the sauce: pour sour cream into 0.5 liters of boiling water, stir and add 1-2 tablespoons of flour, stir, pour the sauce over the mushrooms and onions. Salt and pepper with ground red pepper. Place on low heat until full readiness onions and mushrooms. At the end of cooking, add 2-3 cloves of garlic, you can sprinkle with grated cheese. If you like it thinner, you need to add more water and sour cream. Serve mushroom julienne hot.

Ingredients:
grated cheese - 200 grams
lasagne sheets - 250 grams
Boiled mushrooms, frozen or fresh champignons, oyster mushrooms, shiitake or any other mushrooms - 500 grams
3 large tomatoes or tomato sauce 1-1.5 tbsp.)
salt, pepper, coriander, paprika, ground dill seeds to taste
onion - 1 head
herbs: dill, parsley, basil

For the Sauce:
flour - 2 tbsp.
butter - 60 grams
milk - 500 ml
salt, nutmeg, spices to taste

Preparation, preparing the mushrooms:
1. Fry mushrooms with onions.
2. Add tomatoes or tomato sauce to them, salt and pepper and leave to simmer for 10-15 minutes.
Prepare the sauce for mushroom lasagna.
1. Melt butter in a saucepan, add flour and mix thoroughly until smooth. There should be no lumps.
2. Pour milk in a thin stream, stirring constantly.
3. Reduce heat and stir until the mass thickens.
Remove from heat and let cool slightly.
Boil the lasagna sheets, if necessary.
Making the lasagna itself:
In a greased form we lay out layers: sheets, and on them: 1. Mushrooms, herbs, spices; 2. Sauce; 3. Cheese.
repeat these layers several times. It is important that the topmost layer is sauce and cheese. Then the Lasagne sheets will be completely soaked, aromatic and tasty, and will not be dry and tough.
Bake for 40-45 minutes at 180 C.

Shiitake is a rich source of B vitamins, which promote proper metabolism, protecting the body from anemia. Same portion of four raw mushrooms contains one-seventh of the recommended amount daily dose riboflavin, a fifth niacin and a sixth pyridoxine. Shiitake also contains vitamins A, C and D. These mushrooms also contain the following minerals: phosphorus; - magnesium; potassium; selenium; zinc; copper; manganese.
Shiitake helps with respiratory diseases, strengthen immune system, cleanse the liver, stimulate blood circulation, slow down aging, eliminate weakness and fatigue.
Ingredients:
zucchini – 1 pc. small size; greens: Shiitake mushrooms - 3-4 pcs.; oregano, basil, rosemary, thyme; sunflower seeds – 2 tbsp, grind; 1 tbsp. spoon of ginger root; garlic 2 cloves; lemon juice– 1 tbsp; grated pumpkin; salt, coriander, and chili - to taste.

1. Cut the zucchini lengthwise into thin strips and lightly sprinkle with salt.
2. Making the filling: raw pumpkin I chop it on a coarse grater, add chopped ginger root and garlic, chopped herbs, add chopped Shiitake mushrooms fried in vegetable oil with spices.

3. Add lemon juice, ground seeds, salt and spices to the filling to taste. I mix everything thoroughly.

4. Place the filling on the zucchini strips and roll up the rolls.

Shiitake mushrooms in this recipe can be replaced with other mushrooms: oyster mushrooms, champignons, etc.

Hot sandwiches with mushrooms and cheese:

fresh buns with sesame seeds - 2 pieces;
fresh mushrooms - 100 g;
tomato, cucumber, onion - 1 pc.
hard cheese - 100 g;
herbs, salt, pepper, olive or vegetable oil.
Cooking time - 15-20 minutes.

Preparation:
1. We start by chopping the onions and mushrooms. By the way, instead of fresh mushrooms you can use small ones canned champignons or honey mushrooms. Then, of course, there is no need to cut them.
2. Heat the oil in a frying pan, add the chopped onion, saute it a little, and then add the mushrooms. If we use marinated mushrooms, then you can skip this step or fry one onion. It's just how you like it - mushrooms with or without onions.
3. While the mushrooms and onions are fried in oil, prepare the buns. To do this, you need to cut them in half and press the core inward a little.
4. Fry the mushrooms and onions, stirring from time to time, until half cooked. In time it is 7-10 minutes. Yes, and don't forget to add salt and pepper to taste.
5. Then put thinly sliced cucumber, tomato and salt into the buns. Then place fried mushrooms and onions on top.
6. Sprinkle the sandwiches with grated cheese and place in an oven preheated to 200 degrees. For 7-10 minutes.
7.When the timer rings, having measured the allotted time, take out the sandwiches, put them on a plate and decorate with chopped herbs.

Among the many mushrooms that Nature gives us, I would like to add that young ones are surprisingly tasty. The disadvantage of puffballs is that the pulp of these mushrooms becomes cottony and inedible at the slightest loss of whiteness. Therefore, you need to prepare Raincoats immediately after collecting them, you can even eat them raw, they are much healthier chicken broth. According to taste and nutritional properties puffballs are not inferior to noble mushrooms and prepare the same dishes with them as with other mushrooms.

Julienne

First you need to prepare the sauce. Flour is sautéed with butter, placed in boiled sour cream, stirred, added salt and pepper (to taste) and cooked for 3-5 minutes. Then they take the mushrooms, chop them, cook until tender, put them in a pot, pour the sauce over them and put them in the oven for min. for 5-8. (until a light brown crust appears). Sprinkle with fresh herbs.

Champignon and cheese julienne

The prepared champignons are cut into slices and fried in butter.

Add wheat flour fried in butter. Mix well. Place in cocotte makers and fill with a mixture of sour cream, lemon juice and salt. Sprinkle with finely chopped parsley. Sprinkle grated hard cheese on top. Bake in the oven. The dish is served hot, in the same cocotte makers, placed on plates. Champignons 400-500 g, butter 80-100 g, Wheat flour 1 tbsp. spoon, sour cream 6-8 table. spoons, cheese 120-150 g, lemon juice, salt.

Pies with mushrooms, pies, pasties with mushrooms, pizza with mushrooms

THE BEST AND SUPER TASTY STEP-BY-STEP MUSHROOMS RECIPES

This section of our website contains recipes and methods for preparing dishes based on “vegetable meat” - mushrooms. This product has enjoyed authority among gourmets since the times of the royal dynasties in France. The dishes, the recipes for which are offered below, will once and for all make you fall in love with them. Mushrooms are indeed similar in taste to meat, but they are inferior in calorie content. This quality is very valuable for people who have a desire to maintain their appearance, i.e. shape. However, it should be remembered that mushrooms themselves are quite difficult food for the stomach, so do not overdo it with their consumption.

Your family will adequately appreciate the taste of exquisite romantic French dish, which is very easy to prepare and does not require a large amount of ingredients. Julienne cooked with chicken legs and mushrooms, not only tasty, but also filling.

Mushroom goulash is very tender and juicy to taste. A wonderful dish that is quick and easy to prepare. It goes especially well with mashed potatoes or rice. Thanks to the addition of vegetables to the goulash, it is easily absorbed by the body.

Unusual mushroom caviar from saffron milk caps is a very simple and not at all difficult dish to prepare. Ryzhiki have their own pleasant flavor that cannot be confused with anything else. Caviar can be consumed as an independent dish or as a side dish.

Mushroom season is just around the corner, but you still don’t know what you can make from such a wonderful product? This recipe will certainly come to your aid in this case. Each person has several reasons why he should prepare a mushroom pickle.

You can prepare a lot of delicious dishes from mushrooms, but, unfortunately, the tastes of many of them are quite similar. And in food, the natural desire of any person is to enjoy some unforgettable taste. What to do in such a situation?

You think what to savor fried mushrooms Is it possible only during the “silent hunting” season - in summer and autumn? And in winter all you can do is remember the taste of this dish and salivate?

Mushrooms are very gourmet product, which can be boiled, fried, salted, dried or pickled - it will be equally tasty. But nigella belongs to those mushrooms whose taste is best revealed when pickled or salted.