Autumn is not only a time of melancholy contemplation of the falling asleep of nature, but also a good period for fans of quiet hunting. Just imagine: you are in the forest, somewhere in the distance birds are chirping, leaves are quietly falling from the trees, your head is dizzy from the fresh clean air, and you walk and look carefully at your feet and... you see under the leaves a greasy cap of a boletus or a white-cream hat of a champignon. However, if you are not a connoisseur or a fan of quiet hunting, but you love mushrooms, there is always a way out for you - quiet hunting for mushrooms in the store. For connoisseurs of mushroom delicacies, we have prepared several recipes for dishes with this delicious vegetable. We hope you will find something new and tasty for yourself. Delicious!
Mushrooms can be added to all hot first and second courses (they, like butter, will not spoil porridge). They will give your borscht soups an unsurpassed aroma and taste, and will also be a real find for those who do not eat meat. They also make delicious spreads for sandwiches and salads.
First courses
Porcini mushroom soup with mushroom ears
Ingredients: white mushrooms – 500 g, carrots and onions – 1 each, garlic – 2 cloves, water – 2 liters, black peppercorns – 2 pcs., bay leaf – 1 pc., wheat flour – 1 cup, salt, pepper to taste, oil – 2 tbsp.
Preparation. Peel the mushrooms, rinse them, cut them into small pieces and put them in a saucepan with water. Bring to a boil and cook over low heat for 20 minutes in salted water. Peel the carrots and grate them on a coarse grater, finely chop the onion. Fry the onion in oil for 3 minutes, then add the carrots and fry, stirring, for another 4 minutes. Remove the mushrooms from the broth, put them in the pan with the vegetables and fry, stirring, for 3 minutes. Season with salt and pepper to taste. Put half of this mass in a saucepan, add bay leaf, peppercorns. Bring to a boil. Then add the crushed garlic. Remove from heat and leave covered for 10 minutes. Mix the second half of the mass from the pan with breadcrumbs and grind in a blender until smooth. Sift the flour into a bowl and, adding room temperature water, knead the dough. Cover it with a bowl and leave for 30 minutes. Then roll out the dough thinly, cut into squares. Put a teaspoon of filling in the middle of each square and form abalone. Boil the abalone in salted water for 3 minutes. Remove the finished abalone to a bowl and pour over the fried onion or oil. Serve the soup hot, placing 5–8 mushroom abalone on each plate.
Buckwheat soup with mushrooms
Ingredients: water or meat broth – 2.5 l, potatoes – 500 g, carrots and onions – 2 pcs. each, mushrooms – 300 g, buckwheat – 3 tbsp. l., oil for frying, soy sauce – 2 tbsp. l., salt, pepper, parsley.
Preparation. Rinse the mushrooms, scald with boiling water, cut into pieces. Fry them until golden brown in oil, add 2 tbsp. l. soy sauce and remove from heat. Peel the potatoes, cut into cubes. Also cut the onion into cubes. Peel the carrots, grate on a coarse grater. Put the potatoes in boiling water. Then pour buckwheat into the pan. Bring to a boil, salt and cook for 10 minutes. Then add the fried mushrooms, cook for another 10 minutes. Lightly brown the onion in oil, add the carrots and fry everything together, stirring occasionally. Add the roast to the pan. Add the bay leaf, cook for another 5 minutes, remove from heat. When serving, pepper, add chopped parsley.
Mushroom soup puree
Ingredients: leeks – 2 stalks, butter – 2 tbsp. l., meat broth – 700 ml, potatoes – 400 g, sour cream – 4 tbsp. l., cream – 200 ml, mushrooms – 200 g, nutmeg – 0.5 tsp. l., salt, pepper to taste, bread for toast.
Preparation. Cut the leek into slices and stew, stirring, in 1 tbsp. l. oil under the lid. Add the stewed leek to the broth. Peel, dice the potatoes and add to the broth. Cook for 20 minutes, then grind with a blender until smooth. Grind the mushrooms and fry until golden brown in 1 tbsp. l. oil. Add 4 tbsp. l. sour cream, 200 g cream, 0.5 tsp. nutmeg, salt, pepper to the puree, stir the soup. Add the fried mushrooms and bring to a boil. Serve with croutons, garnish with herbs.
Creamy soup with chicken and mushrooms
Ingredients: water – 1.5 l, mushrooms – 300 g, chicken thighs – 4 pcs., onion – 200 g, cream – 200 ml, wheat flour – 1 tbsp. l, dried basil, thyme, oregano or marjoram to taste – 0.5 tsp, salt, pepper to taste, refined oil – 2 tbsp. l, parsley.
Preparation. Pour 1.5 liters of water into a saucepan. Put the chicken, bay leaf, add 0.5 tsp. salt. Bring to a boil over high heat. Then reduce the heat and collect the scum. Cover the saucepan with a lid and cook the chicken for 40 minutes. Cut the onion into small cubes. Cut the mushrooms into slices. Remove the chicken from the broth, cool slightly, remove the skin, separate the meat from the bones and cut it into small pieces. Pour oil into a saucepan, put the onion there and fry it over low heat, stirring occasionally, for 10 minutes, until transparent. Then add the mushrooms and spices. Fry the mushrooms for 10 minutes. Add the flour to the mushrooms and, stirring constantly, fry for another 1 minute. After that, pour the chicken broth into the pan, add salt, pepper, bring to a boil and cook for 10 minutes. At the end, pour in the cream and add the chicken pieces, bring to a boil and immediately remove from heat. Pour the hot soup into serving plates, sprinkle with chopped parsley and serve.
Lean borscht with mushrooms and dried fish
Ingredients: dried mushrooms – 15 g, beets – 150 g, cabbage – 100 g, carrot – 1 pc., parsley – 20 g, onion – 2 pcs., tomatoes – 3 pcs., dried fish – 100 g, salt and pepper to taste, dill.
Preparation. Rinse the mushrooms well, cover with cold water for several hours, then cook them in the same water over low heat. Cut the ready mushrooms into strips. Boil the cabbage and beets in another saucepan. Fry the chopped onions, carrots and parsley root in oil and add to the saucepan with the cabbage. Add the mushrooms, bay leaf and cook for 30 minutes. When the vegetables are cooked, add the mushroom broth, grated tomatoes and 10 dried fish (you can take small crucian carp or redfish). Salt and spices to taste. Serve the dish warm, garnish with herbs before serving.
Main courses
Bigos
Ingredients: pork – 400 g, sauerkraut – 500 g, white cabbage – 500 g, dried mushrooms – a large handful, dried prunes – 100 g, onion – 200 g, salt, pepper to taste, oil or lard for frying.
Preparation. Pour water over the mushrooms and leave for 1.5 hours so that they soften and do not become bitter. Then rinse them well and squeeze out the liquid. Finely chop the onion. Divide the meat into small pieces. Squeeze the juice from the sauerkraut and, if desired, chop it a little with a knife. Shred the white cabbage. Heat a little oil in a cauldron or a saucepan with a thick bottom. Put the chopped onion in and, stirring, fry over medium heat for 5 minutes. Then add the meat and fry over medium heat for another 20 minutes, stirring occasionally so that the meat and onion do not burn. After that, put the sauerkraut in, mix, add a little water, cover and simmer over low heat for 20 minutes. Next, add the shredded white cabbage, salt, cover and stir after 10 minutes, when the cabbage softens a little. Add the mushrooms, stir and simmer over low heat, covered, for about 1.5 hours. Stir the dish from time to time and add water if necessary. When the dish is almost ready, add the prunes and simmer for another 30 minutes. Serve the dish hot.
Chicken liver with mushrooms in creamy sauce
Ingredients: chicken liver – 800 g, mushrooms – 250 g, onion – 150 g, garlic – 3 cloves, cream 20% – 200 ml, chicken broth or water – 300 ml, wheat flour – 1 tbsp. l., salt, pepper to taste, refined oil for frying, parsley.
Preparation. Wash the liver, remove the membranes and cut into small pieces. Wash the mushrooms and cut into slices. Cut the onion into cubes, chop the garlic with a knife. Heat the oil in a large frying pan and put the liver in it. Stirring occasionally, fry it for 5 minutes over medium heat until the liver is slightly browned. Transfer the fried liver to a plate. Put the onion in the frying pan, add a little more oil if necessary and, stirring, fry the onion over medium heat for 5 minutes. Then add the garlic to the onion, stir, fry for another 1 minute. Then put the mushrooms, mix and simmer for 5 minutes. Sprinkle the mushrooms with flour, stir, fry for 1 minute. Then add the fried liver and broth or water. Salt everything, pepper to taste, bring to a boil, reduce heat and simmer under a lid for 10 minutes. Pour cream into the almost ready dish, add chopped parsley, mix, add salt and pepper if necessary and after 3 minutes. remove from heat. This dish is best served with mashed potatoes or buckwheat, as well as with a vegetable side dish.
Spaghetti with creamy mushroom sauce
Ingredients: spaghetti – 350 g, mushrooms – 500 g, low-fat cream – 200 ml, soy sauce – 2 tbsp. l., garlic – 2 cloves, salt, pepper to taste.
Preparation. Boil spaghetti. Prepare the sauce: wash and slice the mushrooms. Place the sliced mushrooms in a preheated frying pan with oil and fry over medium heat for 15 minutes. During this time, the liquid should completely evaporate and the mushrooms will brown slightly. After that, add soy sauce and cream to the mushrooms. Season with salt and pepper to taste and, stirring, simmer over medium heat for 3 minutes. Add the squeezed garlic, stir and remove from heat.
Pilaf with mushrooms in Verkhovyna style
Ingredients: dried mushrooms – 160 g, rice – 200 g, onion – 200 g, oil – 120 g, carrots – 2 pcs., salt, pepper, coriander to taste.
Preparation. Soak the washed and sorted mushrooms overnight. The next day, boil them in the same water until tender. Finely chop the onion and fry in oil until golden-transparent, add the carrots cut into cubes, cover with a lid and simmer over low heat until the carrots are soft. Cut the boiled mushrooms into strips, add to the carrots. Pour rice, spices into a saucepan and pour in mushroom broth. Simmer the dish over low heat until tender. Serve with pickled or fresh vegetables.
Banosh with porcini mushrooms
Ingredients: sour cream – 500 ml, milk – 500 ml, corn grits – 200 g, salt, pepper to taste, feta cheese – 200 g, onions – 2 pcs., vegetable oil – 2 tbsp., butter – 1 tbsp.
Preparation. Rinse the corn grits and pour half the milk. Add the sour cream to the remaining milk in a saucepan and mix thoroughly. Pour in the milk with the grits. Add salt and bring to a boil, stirring constantly. Reduce the heat and cook until the grits are cooked for 20 minutes, stirring constantly. Peel the onion, cut into cubes and fry in a mixture of butter and oil. Add the peeled and chopped porcini mushrooms. Cook, stirring, for 15 minutes. Add salt and pepper to taste. Serve the banosh hot, placing the mushrooms on top and sprinkling with cheese.
Mushroom stew in Yasinyan style
Ingredients: porcini mushrooms or champignons – 500 g, butter – 80 g, flour – 1 tbsp. l., sour cream – 100 ml, cream – 100 ml, milk – 200 ml, spices to taste.
Preparation. Wash or wipe the mushrooms and cut into thin slices. Heat the oil in a frying pan, add the flour and, stirring constantly, fry until golden brown. Then add the milk in small portions, stir quickly and cook until a homogeneous thick mass is formed. Add the cream. Finely chop the mushrooms and stew in oil until cooked, then mix with the sauce and cook for 5 minutes. Add 100 ml of sour cream, season with spices. The machanka is served hot with bread or mashed potatoes.
Appetizer
Quick pickled champignons
Ingredients: champignons – 500 g, refined oil – 100 ml, 9% vinegar – 25 g, garlic – 2 cloves, bay leaf – 2 pcs., allspice – a few peas, salt – 1 tsp, sugar – 0.5 tsp, dill.
Preparation. Wash and dry the mushrooms well. Cut large mushrooms in half. Chop the garlic with a knife. Pour oil, vinegar into a saucepan, add chopped garlic, salt, sugar, bay leaf, and allspice. Mix everything, bring to a boil. As soon as the marinade boils, put the mushrooms in the saucepan. Mix them with the marinade, cover and cook over low heat for 20 minutes. Taste the cooked mushrooms, add vinegar and salt if necessary, mix and cool completely in the marinade. Sprinkle the cooled mushrooms with chopped dill and serve.
Pancakes with mushrooms, chicken and cheese
Ingredients for pancakes: flour – 200 g, milk – 250 ml, water – 300 ml, eggs – 2 pcs., butter – 1 tbsp. l., vegetable oil – 1 tbsp. l., sugar – 1 tbsp. l., salt – 0.5 tsp. l. For the filling: mushrooms – 300 g, chicken – 250 g, chicken broth – 100 ml, hard cheese – 90 g, onion – 200 g, carrots – 150 g, salt, pepper to taste, oil for frying.
Preparation. Bake pancakes. Prepare the filling: cut the onion into small cubes and grate the carrots on a fine grater. Boil the chicken in salted water and pass through a meat grinder or finely chop with a knife. Wash the mushrooms and cut into thin slices. Grate the cheese. Heat the oil in a large frying pan, put the onion in it and, stirring, fry it until transparent. Add the carrots and fry it with the onion on low heat for 10 minutes. Add the chopped chicken meat and pour in about 100 ml of broth. Simmer the vegetables with the chicken for 5 minutes. Then add the mushrooms, salt, pepper and, stirring, simmer on medium heat for 15 minutes. Remove the frying pan from the heat and immediately add the cheese. Mix everything thoroughly. Place a tablespoon of filling on each pancake and wrap in any way you like. Pancakes can be fried before serving. Serve pancakes warm with sour cream.
Hot sandwiches with mushrooms and feta cheese
Ingredients: champignons – 150 g, feta cheese – 120 g, greens – half a bunch, garlic – 2 cloves, olive oil – 1 tbsp. l., dill greens, bread.
Preparation. Cut the cheese into 1 cm cubes. Wash, dry and cut the mushrooms into small pieces. Grind the herbs together with the garlic in a mortar, then add the oil and mix. You can also use a blender. Fry the mushrooms a little. In a separate bowl, mix the cheese, mushrooms and the grated herbs with the garlic. Spread the resulting mixture on the slices of bread. Place the sandwiches on a wire rack and bake in an oven preheated to 200 °C for 10 minutes.
Stuffed mushrooms
Ingredients: mushrooms – 700 g, onion – 100 g, butter – 3 tbsp. l., olive oil – 3 tbsp. l., parsley – 1 bunch, lemon – 0.5 pcs., nutmeg – 0.5 tsp. l., pepper, salt to taste.
Preparation. Wash and dry the mushrooms, separate the stems from the caps. Peel the stems and caps from the film. Cut the onion into small cubes. Fry the onion in oil for 5 minutes, until translucent, stirring occasionally. Meanwhile, cut the mushroom stems into small cubes, add them to the onion, add 1 tbsp. l. lemon juice, increase the heat and fry, stirring, for 10 minutes. Chop the parsley and mix it with 0.5 tbsp. l. lemon juice. Add the parsley to the mushrooms and onions, salt, pepper, add 0.5 tsp. l. nutmeg and fry for 2 minutes until the lemon juice evaporates. Pour the mushroom caps into a bowl, pour in olive oil and mix everything with your hands. Place the mushroom caps on a baking sheet, lightly salt and put a small piece of butter inside. Place the baking sheet in an oven preheated to 180 °C and bake for 20 minutes. When the mushroom caps are browned, remove the baking sheet from the oven. Place the minced meat in the hot caps and serve. Sprinkle with chopped parsley before serving.
Umbrella mushrooms in an egg
Ingredients: 5 umbrella mushrooms, 2 eggs, salt, pepper to taste, oil.
Preparation. Wash and scald the umbrella mushrooms. Beat the eggs with a fork, add salt and pepper to taste. Dip the prepared umbrellas into the egg mixture and coat both sides well. Heat the oil in a frying pan. Place the umbrellas in the hot oil and fry on both sides until golden brown. Fry for 4 minutes on both sides. Serve as a separate dish or with a side dish.
Eggs stuffed with mushrooms
Ingredients: eggs – 4 pcs., butter – 1 tbsp. l., onion – 1 pc., porcini mushrooms – a handful, parsley, salt. For the sauce: mayonnaise, sour cream, soy sauce – 1 tbsp. l.
Preparation. Soak the porcini mushrooms overnight. Hard boil the eggs, peel them, separate the yolks from the whites. Finely chop the onion. Chop the mushrooms. Cut the yolks into small cubes. Melt 1 tbsp. l. of butter and fry the onion until golden brown. Add the mushrooms and fry everything together. Mix the yolks with the fried mushrooms and onion. Sauce: for the sauce, 1 tbsp. l. of sour cream, mayonnaise and soy sauce. Mix everything until smooth. Add the sauce to the minced meat and mix. If desired, you can add salt. Put the minced meat in the whites. When serving, decorate the eggs with herbs and sauce.
Mushroom cake
Ingredients: champignons – 0.5 kg, onions – 2 pcs., garlic – 2 cloves, egg – 1 pc., flour – 50g, milk – 100 ml, sour cream – 100 ml, salt, pepper to taste, herbs.
Preparation. Cut the mushrooms, the onion too and fry everything together in a frying pan until cooked. Beat with a blender. Add flour, salt and pepper, egg, milk to make a mixture like pancakes. Fry until golden brown. Put the finished cakes on a kitchen towel to get rid of excess oil. Beat the heavy sour cream with a mixer, add herbs and garlic. Sour cream can be replaced with sour milk or sharp cheese. Put the cold cakes with the "cream" and put in the refrigerator for 2 hours. for soaking.
Salads
"Hunter" salad
Ingredients: hunting sausages – 150 g, eggs – 3 pcs., carrots – 200 g, pickled mushrooms – 200 g, pickled beans – 200 g, onion – 100 g, parsley – half a bunch, salt, pepper to taste, homemade mayonnaise for dressing.
Preparation. Peel the onion and cut into small cubes. Cut the pickled mushrooms into slices. Cut the hunting sausages into thin slices. Boil the carrots in salted water, peel and cut into cubes. Peel the hard-boiled eggs and also cut into cubes. Chop the parsley with a knife. Drain the liquid from the canned beans. Place the prepared ingredients in a large bowl. Season with salt, pepper, add mayonnaise and mix. You can decorate the dish with herbs and vegetable figures.
Salad with fried mushrooms
Ingredients: potatoes – 200 g, mushrooms – 400 g, pickled cucumbers – 150 g, eggs – 3 pcs., carrots – 200 g, onions – 100 g, mayonnaise – 200 g, salt, pepper to taste. For decoration: black olives, tomato, green onion.
Preparation. Finely chop the mushrooms and onions, put them in a frying pan and fry in oil. Peel the boiled potatoes in their jackets and grate them on a coarse grater. Grate the pickled cucumbers on a coarse grater. Peel the boiled eggs, grate the yolks and whites separately on a fine grater. Peel the boiled carrots and also grate them on a coarse grater. Place a layer of potatoes in the shape of a mushroom on a wide plate and grease well with mayonnaise. The next layer is mushrooms fried with onions, grease with mayonnaise. Then put a layer of pickled cucumbers. Put the yolks on the cucumbers, grease with mayonnaise. Then cover the entire mushroom with grated whites. Grease the mushroom cap with mayonnaise and put a layer of boiled carrots on it. You can place a "sun" made of tomato and olives on the mushroom cap, form the mushroom root from the olives, and form a blade of grass from green onions.
There are many more recipes for dishes with mushrooms (it would take a whole book to include them all), because "mushroom fans" have a rich imagination and a wide field for creativity.
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