Perhaps in no country in the world they like mushrooms so much as they do in Russia. At the end of summer and during the fall, inveterate mushroom pickers go on a “silent hunt” for the gifts of the forest. Any dish of mushrooms, even the simplest, is almost a delicacy. Dishes from mushrooms can be very different: these are mushroom soups, goulash and roast, julienne, casseroles, dumplings and dumplings, pancakes, pies, pizza - you will not list everything.

In cooking mushroom dishes, as in any business, there are peculiarities, tricks and rules.

Fresh mushrooms should be consumed within 1-2 days, no more.

Freshly picked mushrooms should be thoroughly washed, cut out damaged and wormy places and cut into pieces. Then the mushrooms are rinsed with cool water and thrown into a colander. After this, the mushrooms are poured twice with boiling water and begin cooking.

. In order that dishes from mushrooms do not lose their taste and aroma, they can not be cooked on too high or too slow a fire. If you boil mushrooms, you need to set the heating temperature so that the broth boils slightly.

To preserve flavor in mushroom dishes, do not put too much salt and bright spices.

The best spices for dressing mushroom dishes are traditionally considered onions, parsley, garlic, dill.

If vinegar is present in the recipe, it is best to take some kind of sour juice (lemon, apple, etc.).

From mushrooms, you can prepare snacks, first and second courses, as well as sauces that emphasize the taste of meat or fish dishes. We have selected for you several recipes from fresh mushrooms, because the mushroom season is just around the corner!

Ingredients:
  500 g of fresh mushrooms
  100 g of cheese
  100 g sour cream
  50 g butter,
  salt, herbs - to taste.

Cooking:
  Sort the mushrooms, rinse and boil in salted water. Drain the water, and put the mushrooms in a pan with butter   and fry until golden brown. Put the prepared mushrooms on a serving plate with a slide, pour sour cream, sprinkle with grated cheese and herbs.

Ingredients:
  400 g of fresh mushrooms
  400 g white cabbage,
  3-4 potatoes,
  2-3 onions,
  1-2 cloves of garlic,
  vegetable oil, salt - to taste.

Cooking:
Sort the mushrooms, rinse and cut into slices. Put in a pan with vegetable oil, add chopped cabbage, chopped potatoes, chopped onions, salt, add a little water and simmer under the lid over medium heat until cooked. Put on a dish, sprinkle with crushed garlic.

Ingredients:
  200 g oyster mushroom
  1 onion,
  1 carrot
  1 parsley root
  1 liter of water or chicken stock,
  1 tbsp butter
  50-70 g of noodles (better than homemade),
  salt, herbs - to taste.

Cooking:
  Boil onion, carrots and parsley root, sliced \u200b\u200bin circles in broth or water. When the vegetables are almost ready, add the mushrooms cut into small pieces and cook on low heat for 10-15 minutes. Cook the noodles separately. In each plate put a portion of noodles, fill with broth with mushrooms and vegetables, salt and sprinkle with herbs.

Ingredients:
  500 g of fresh mushrooms or mushrooms,
  1-2 bulbs,
  4 tbsp butter
  2 tbsp flour
  1 liter of chicken stock
  3 yolks,
  1 stack cream
  parsley and celery, salt - to taste.

Cooking:
  Chop the onions and sauté in butter until transparent, add the washed and chopped mushrooms and fry for 5-10 minutes, stirring constantly. Without removing from heat, add flour, mix thoroughly and fry a little, stirring occasionally. Pour in the broth, mix so that there are no lumps, and cook for 40-50 minutes on low heat. 10 minutes before the end of cooking, put the herbs in a bunch. Strain the broth, discard the greens, chop the mushrooms with a blender. Combine the mushrooms with the broth. Beat the egg yolks with cream and pour into the soup in a thin stream, stirring constantly. Salt, warm the soup in a water bath to 70 ° C, not higher, otherwise the yolks will curl.

Ingredients:
  500 g of champignons,
  2 tbsp butter
  1 tbsp flour
  1 liter of broth
  1 stack cream
  2 boiled eggs
  1 tbsp chopped greens
  salt.

Cooking:
  Rinse fresh mushrooms and pass through a meat grinder with onions, put the resulting mass into a pan with butter and simmer over low heat for 10 minutes. Add flour, mix, pour the broth and bring to a boil. Put greens, pour cream and remove from heat. Serve sprinkled with chopped eggs.

  Ingredients:
  300 g fresh champignons,
  300 g cabbage
  1 onion,
  3 tbsp chopped green onions,
  1 tbsp chopped parsley,
  ½ lemon
  4 tbsp sour cream or mayonnaise,

Cooking:
Rinse the mushrooms, dry with a napkin and cut into thin plates. Squeeze the juice out of half a lemon and sprinkle it with slices of mushrooms. Cut cabbage and onions into very thin strips, salt, pepper and mix. Combine with mushrooms and green onions, season with sour cream or mayonnaise and sprinkle with parsley.

Ingredients:
  800 g of fresh mushrooms (mushrooms, mushrooms, mushrooms),
  1.5 liters of water
  100 g flour
  550 g butter,
  2 stack sour cream
  50 g crackers,
  salt, pepper - to taste.

Cooking:
  Dip the prepared mushrooms in salted water and bring to a boil. Rinse them in a colander, roll in flour and fry in oil. Pour sour cream, sprinkle with breadcrumbs and put in the hot oven for 5-20 minutes.

Ingredients:
  1 kg of any fresh mushrooms,
  100-150 g of flour
  50 g butter,
  1-2 bulbs,
  2-3 stacks. meat broth
  1 stack sour cream
  2 bay leaves,
  3 peas of black pepper,
  3-4 grains of cardamom,
  1-2 tbsp parsley
  salt, red pepper - to taste.

Cooking:
  Clean, rinse, dry, mushrooms, roll in flour and put in a deep frying pan with a lid. Put the stew on medium heat until the mushrooms let the juice go. Drain the juice, and add the butter, separately onions, parsley, salt, red pepper, cardamom, bay leaf and black pepper to the mushrooms. Pour in the broth and sour cream, mix and simmer until the sauce thickens. Serve sprinkled with herbs.

Ingredients:
  800 g of fresh mushrooms,
  1.5 stack cream
  50 g butter,
  4 eggs,
  2 onions,
  1 dry white bun
  6 salty kilka
  salt, black pepper, nutmeg - to taste.

Cooking:
  Scalp the prepared mushrooms, dry and chop. Bake onions in a dry frying pan or in the oven. Peel and chop salted sprats. Grate the dry bun. Combine all the ingredients, knead the minced meat, shape the meatballs and fry them in butter.

Ingredients:
  500 g of any fresh mushrooms,
  2 onions,
  2 tomatoes
  1 sweet green pepper
  30 g smoked brisket
  1 tsp ground paprika
  1 tsp thyme
  100 g sour cream
  salt, black pepper - to taste.

Cooking:
  Fry the finely chopped brisket, add the onion, oil-chopped onion, chopped mushrooms and bell peppercut into strips. Put out 2 minutes. In the meantime, scalp the tomatoes, peel and remove the seeds. Add the tomatoes to the mushrooms, put the remaining ingredients and simmer for 15 minutes. Serve sprinkled with parsley.

Ingredients:
  1 kg honey mushrooms
  100 g of cheese
  3 potatoes
  1 onion,
  2 cloves of garlic,
  3 tomatoes
  1 bell pepper
  100 g mayonnaise or sour cream,
  salt, greens.

Cooking:
Cut potatoes into circles. Dice tomatoes, onions, garlic and sweet pepper. Grate cheese on a coarse grater. Fry the mushrooms in vegetable oil. Combine all foods and place them on a baking sheet. Pepper and salt, pour sour cream and sprinkle with cheese. Put in a hot oven for 15-20 minutes.

Ingredients:
  300 g of fresh mushrooms,
  1 onion,
  1 carrot
  3 stack rice
  1 stack sour cream
  salt pepper.

Cooking:
  Fry separately onions, carrots and mushrooms. Combine the fried foods in a pan, pour sour cream (or milk), stew, add salt, pepper, bay leaf and bring to low heat. Cook the loose rice, mix it with butter and put it in a baking dish with a hole in the center, condensing so that the rice holds its shape. Flip on a flat dish. If there is no such shape, then simply put the rice on a dish around the glass, condense and carefully pull out the glass. Pour mushrooms into the hole with the sauce and serve, garnished with herbs.

Ingredients:
  For pancakes:
  1.5 stack flour
  2 eggs,
  1 tsp Sahara,
  1 stack milk
  1 stack water,
  2-3 tbsp vegetable oil
  salt.
Filling:
  500 g of fresh mushrooms
  5 eggs
  1 tbsp greens
  salt pepper.
  Sauce:
  1 tbsp butter
  1 tbsp flour
  1 stack milk
  2 tbsp tomato paste.

Cooking:
  Bake thin pancakes. Boil the prepared mushrooms, chop and combine with chopped boiled eggs. Pound flour and butter in a frying pan in a homogeneous mass, pour milk, salt, put tomato paste   and boil until thick, stirring. Put mushrooms and eggs in the sauce, bring to a boil, salt, pepper, add greens and cool. Put 1 tablespoon on each pancake. fillings, wrap with an envelope and fry in ghee.

Ingredients:
  1 kg of fresh mushrooms,
  4 tbsp butter
  ½ stack. dry white wine
  2 stack sour cream
  100-150 g of hard cheese,
  salt, black and red pepper - to taste.

Cooking:
  Finely chop the prepared mushrooms and fry them in oil for 5 minutes. Pour in the wine, simmer for 2 minutes over high heat, then reduce the heat. Pour in sour cream, add grated cheese, salt, pepper and then simmer over low heat until thickened.

Vegetable stew with mushrooms

  Ingredients:
  500 g of fresh mushrooms
  3-4 potatoes,
  2 carrots
  500 g of cauliflower,
  2 tbsp green peas
  2 tbsp tomato paste
  1 cream cheese
  1 stack milk
  500 ml of broth.

Cooking:
In a broth, boil potatoes, carrots and cauliflower, divided into inflorescences. At the end of cooking, add green peas and tomato paste. Cover and simmer over low heat. Meanwhile, cut the mushrooms and fry in oil, add the onion rings, stew and pour the milk. Bring to a boil and add cream cheese. Throw the prepared vegetables into a colander, combine with mushrooms, salt and pepper. Serve sprinkled with herbs.

Ingredients:
  500 g of champignons,
  300 g of porcini mushrooms,
  1-2 bulbs,
  30 ml of vegetable oil,
  20 ml of lemon juice
  1-2 cloves of garlic,
  salt pepper.

Cooking:
  Coarsely chopped peeled mushrooms and put in a preheated pan with vegetable oil. Put on medium heat and cook for 10-15 minutes until most of the moisture has evaporated. Separate the chopped onions separately until transparent. Fold the mushrooms and onions in a blender, add the rest of the ingredients and chop until smooth.

Ingredients:
  5-7 champignons,
  2 eggs,
  2 tbsp vegetable oil.

Cooking:
  Cut the mushrooms coarsely and fry in vegetable oil. Pour in the eggs with salt, salt, pepper and cover. Fried eggs can be sprinkled with grated cheese.

Ingredients:
  1 kg of mushrooms
  500 g of onion,
  200-300 g of cheese,
  salt, pepper, garlic - to taste.

Sauce:
  1 stack sour cream
  4 large onions,
  1-2 carrots,
  2 tbsp flour
  1.5 stack water,
  3 tbsp butter
  3 tbsp vegetable oil
  4-5 cloves of garlic,
  salt pepper.
  For the test:
  1 stack water,
  2 tbsp vegetable oil
  a pinch of salt,
  flour.

Cooking:
  Make dumpling dumplings. Leave it for an hour in a warm place. Chop the mushrooms finely and stew without oil until the liquid evaporates. Separately spasser onion in vegetable oil, mix with mushrooms, salt, pepper and stew for 10 minutes. Cool, add garlic and grated cheese. mold dumplings and boil in salted water. For the sauce, chopped onion in half rings, fry in a mixture of butter and vegetable oils, add grated carrots and simmer for 5-7 minutes. Add flour, mix, pour sour cream, then water, salt, bring to a boil. Add crushed garlic before serving.

This, of course, is not all mushroom dishes. There are no well-known snacks here, for example, stuffed hats   mushrooms or tomatoes with mushrooms, wild mushrooms or mushrooms in pots - but on the pages of our site you can always find these recipes. We collected simple recipes, which can be used not only during the mushroom season, but also year-round, using champignons, oyster mushrooms or frozen forest mushrooms.

Bon Appetit!

Larisa Shuftaykina

If you like mushrooms, but your imagination has run out - this selection is what you need. Here you will find simple recipes that you can use every day. Now you will not think about what you can cook from mushrooms! Moreover, mushrooms are a worthy substitute for meat.

What you will find in this article

Pickled porcini mushrooms

Pickled porcini mushrooms are very useful for you in the winter, when you really want a salad or something salty. This recipe uses classic sauceso that you can maximally preserve the delicate, primitive taste of forest mushrooms.

Ingredients:

• porcini mushrooms 400 grams
• water 300 milliliters
• sugar 12 grams
• allspice peas
• black pepper peas
• bay leaf
• clove
• vinegar 40 milliliters

Cooking method

1. Chop mushrooms. Cook in boiling water for seven minutes.
2. Cooking marinade. Pour 300 milliliters of water into the pan. Add sugar, 1/3 tablespoon of salt, 6 peas of allspice, 8 peas of black pepper, bay leaf and 5 pieces of cloves.
3. Bring to a boil.
4. Throw the mushrooms on a sieve. Add the mushrooms to the marinade. Boil for about two minutes. Add 9% vinegar.
5. We shift the mushrooms into a jar. Close the jar. We put pasteurized in an air grill for 15 minutes at a temperature of 150 degrees.
6. You can also put the jar in boiling water by placing a cloth on the bottom of the pan. Let cool.
7. We store the workpiece for up to one year in the refrigerator or at room temperature.

The recipe is borrowed from the YouTube channel “Just Delicious”

Deep Fried Champignons

If there are mushrooms in the refrigerator, but the fried and stewed ones are very tired, then the deep-fried mushrooms will pleasantly surprise you! This is a great snack to garnish or spirits.
To prepare such a treat, we need:

• Champignons 200 g
• eggs 2 pcs
• 100 ml milk
• flour 4 tbsp. spoons
• breadcrumbs 4 tbsp. spoons
• vegetable oil for frying, salt, pepper.

Salad with raw champignons and tomatoes

Are you a raw foodist? Vegetarian? Maybe keep a post or diet? One way or another, you will definitely enjoy a salad with raw champignons and tomatoes! Is it possible to eat raw mushrooms? Yes you can! If it’s right and tasty to cook them.
For the salad you need:

• raw champignons - 10 pcs.
• bell pepper - 1 pc.
• red onion - half the onion
• sun-dried tomatoes - 5-10 pcs. depending on their size
• lemon - half
• greens - 1 bunch

You can watch a video with a detailed description of the recipe. Try so light delicious salad   and share your impressions!

Mushroom hodgepodge with cabbage

If you thought about the first dish, then you are completely mistaken. Our hodgepodge, this is the second dish in which, if desired, you can add the broth.
Ingredients

• White cabbage - 600 g.
• Mushrooms - 400 g. I have oyster mushrooms, but any other mushrooms that you have are suitable: mushrooms, forest mushrooms, etc.
• Carrots - 150 g.
• Onion - 110 g.
• Tomato paste - 1.5 tablespoons.
• Pickled or pickled cucumbers - 150 g.
• Vegetable oil - 2-3 tablespoons.
• Dill or parsley dried
• Dried or Fresh Garlic
• Salt, pepper to taste.

To make the dish tasty, do not experiment on your own. You’d better find out the detailed recipe by looking in - it’s more reliable and tastier!

Very simple soup with barley and mushrooms

On frosty, cold days did you want a hot, warm and fragrant soup? Try a very simple soup with pearl barley and mushrooms - a simple meal, but tastier! Useful, satisfying, great!
To make soup you will need

• Perlovka - 100 g.
• Potato - 300 g (3 pieces)
• Carrots - 100 g. (1 piece)
• Onions - 70 g (1 piece)
• Tomatoes - 120 g (2 pieces). Instead fresh tomatoes   You can use dried, or even tomato paste.
• Dried bay leaves - 2 pieces.
• Dried parsley - 2 teaspoons.
• A few peas hot pepper. I have a mixture of different peppers.
• Mushrooms - 130 g (6 fresh champignons). You can use any mushrooms that you have. Dried ones are also suitable, then they need to be soaked in advance and boiled.
• Salt, vegetable oil.
• Water - 1.5 liters.

Mushroom julienne or mushrooms in sour cream

This is a versatile dish that will decorate any table. Why universal? Because it is simple enough to serve it on a normal day, but also very beautiful - to match the holiday.
To cook mushroom julienne you will need:

• forest mushrooms (ceps, boletus, boletus, boletus, etc.) - 500 g,
• sour cream - 150-200 g,
• onions - 2 pcs.,
• garlic - 1 clove (optional),
• dill greens,
• cooking oil for frying,
• salt,
• freshly ground pepper

You can watch a detailed, step-by-step description and video recipe for cooking. And we move on to the next dish.

Hearty pearl barley pilaf with mushrooms

Do not like pearl barley? Have you tried it with mushrooms in the form of pilaf? Having prepared a hearty pilaf from pearl barley with mushrooms, you may change your mind about this cereal, because pilaf is incredibly tasty.
Ingredients for pearl barley with mushrooms:
  - 300-320 gr dry pearl barley
  - 3 medium onions
  - 2 carrots
  - 350-400 gr mushrooms
  - 6-7 cloves of garlic
- juice of half a lemon
  - 1 - 1.5 tablespoons of a mixture of spices for pilaf (in the video recipe it contains paprika, barberry, cumin, turmeric, coriander, savory, sage, bay leaf, basil, marjoram, chili)
  - 10 clove sticks
  - 3 peas of allspice
  - 1 tablespoon of tomato paste, diluted in ½ cup of water
  - salt to taste
  - a large bunch of fresh herbs dill and parsley
  - vegetable oil for frying
  - a small handful of raisins - optional

Looking at the composition, we can say that the dish is very spicy and rich. Is it possible to remain indifferent? If you still decide to cook such a pilaf, go and see a detailed recipe.

Stewed potatoes with mushrooms

SALAD OF MUSHROOMS AND TOMATOES.

300 g of tomatoes, 300 g of boiled fresh mushrooms, 200 g of jacket-boiled potatoes, 1 onion, vegetable oil.

Mushrooms cut into noodles, potatoes into cubes, tomatoes into quarters. Mix all the ingredients, season with salt, garnish with onion rings.

MUSHROOM CAVIAR.

450 g of salted mushrooms, 1 onion, 3 tbsp. tablespoons of vegetable oil, herbs, pepper, salt.

Pass salted mushrooms through a meat grinder along with fried onions, add pepper, salt, mix thoroughly. Put prepared caviar in a salad bowl, sprinkle with finely chopped dill.

The old method of preparing mushroom caviar offers us a different technology: chop the mushrooms very finely with a chop in a wooden trough or a wooden bowl. Then the tissue of the mushrooms is not crushed, as in a meat grinder, but will be granular, elastic grains, eggs.

MUSHROOM SALAD WITH ONION.

200 g of salted or pickled mushrooms, 30 g of green or onion, 3 tbsp. tablespoons of vegetable oil.

Cut the mushrooms into strips, combine with chopped green or onions, season with vegetable oil, mix, put in a salad bowl, garnish with onion rings.

MUSHROOM SALAD AND CHICKEN MEAT.

200 g of mushrooms, 1/2 carcass of chicken, 50 g of butter, 1 peeled tomato, 30 g of green peas, 1 onion, 250 g of boiled rice, 1/2 l of broth, 1 teaspoon of lemon juice, salt, pepper, celery.

Rinse fresh mushrooms, boil, discard in a colander, cut into strips and moisten lemon juice.

Chop onions and celery and fry over moderate heat, combine with cooked mushrooms, simmer for several minutes, salt, pepper, put rice to taste and stir, simmer until rice becomes clear. Then pour a glass of broth in which chicken meat was boiled. Simmer for 10 minutes, add green peas and simmer again until the mixture absorbs water. Remove from heat, cool, mix with chopped pieces of chicken meat and fresh tomatoes. Close the dishes with a lid and refrigerate for an hour. Serve cold.

MEAT SALAD WITH CHAMPIGNONS.

250 g of champignons, 300 g of veal, 1 onion, 1 tablespoon of lemon juice, pepper, salt.

Cut prepared champignons into slices, stew, combine with chopped boiled meat, add finely chopped onions, mustard, lemon juice, salt and pepper.

HAM SALAD WITH MUSHROOMS.

200 g of ham, 400 g of pickled, salted or boiled mushrooms, 300 g of potatoes, 150 g of pickles, 100 g of onions, 250 g of sour cream, 3 tbsp. tablespoons of lemon juice, 3 teaspoons of mustard, herbs, salt.

Boil potatoes “in their uniforms” and cut into cubes. Finely chop mushrooms, ham, cucumbers and onions.

Mix all products and season with a mixture of sour cream, lemon juice and mustard. Salt to taste.

Garnish with greens.

LANGUAGE SALAD WITH MUSHROOMS.

300 g of boiled tongue, 150 g of boiled chicken fillet, 200 g of pickled mushrooms, 3/4 cup mayonnaise, 1/2 cup sour cream, 1 lemon, salt, pepper.

Boiled tongue, chicken fillet, mushrooms cut into strips. Mix mayonnaise with sour cream, add lemon, salt and pepper grated on a coarse grater. Pour cooked foods with this mixture and carefully transfer to cooked dishes.

POTATO SALAD WITH ONION AND MUSHROOMS.

500 g of boiled potatoes, 300 g of salted mushrooms, 2 onions, vegetable oil.

Cut the potatoes into slices, mushrooms - noodles, onions - rings, mix everything, season to taste with salt and vegetable oil.

SALAD OF MARINATED MUSHROOMS WITH RICE AND OILS.

200 g of pickled mushrooms, 1 cup of boiled rice, 1 can of olives, 3-4 tablespoons of vegetable oil, 1-2 tablespoons of lemon juice, salt, black pepper.

Rinse the pickled mushrooms with cold water, finely chop and slightly warm in vegetable oil. Peel and finely chop the olives.

Boil crumbly rice, cool, mix with mushrooms and olives, add chopped greens.

Prepare a salad dressing of vegetable oil, salt, black pepper and lemon juice.

Put the salad on a dish with a slide, pour dressing, refrigerate for 30-40 minutes.

CHAMPIGNON SALAD IN WINE SAUCE.

300 g of mushrooms, 100 g of onions, 70 g of carrots, 100 g of tomatoes, 150 g of dry white wine, 20 g of lemon juice, 30 g of vegetable oil, salt, black pepper, herbs to taste.

Rinse the champignons, cut into small pieces, put in an enamel pan, pour wine, add salt, pepper and simmer with a lid closed over medium heat for 10-15 minutes. Grate the carrots on a coarse grater, cut the tomatoes into slices, chop the onions, chop the greens.

Mix prepared foods, season with vegetable oil and lemon juice. Sprinkle the finished salad with herbs. Garnish with carrot chips.

CHAMPIGNON SALAD WITH VEGETABLES.

300 g of fresh champignons. 2 tomatoes, 1 apple, 5–6 lettuce, 2 hard-boiled eggs, 1/2 cup sour cream, 1-2 tbsp. tablespoons of vegetable oil, 1 tbsp. tablespoon butter, 1 tbsp. a spoon of apple juice, dill, salt, black pepper to taste.

Cut the champignons into thin slices, stew in butter until tender, cool.

Cut apples, tomatoes, eggs into circles. Mix everything, add salt, pepper and put on a dish covered with lettuce, pour sour cream on top and sprinkle with chopped dill.

CHAMPIGNON AND EGG SALAD.

500 g of champignons, 4 hard-boiled eggs, 30 g of vinegar, 100 g of vegetable oil, salt, herbs to taste.

Peel the mushrooms, boil in salted water with spices, cut into small cubes, chop eggs. Mix the prepared foods, add vinegar, salt, season with vegetable oil.

JULIEN FROM WHITE MUSHROOMS.

500 g of fresh mushrooms, 1 cup of sour cream, 4 tbsp. tablespoons butter, 2 eggs, 1 tbsp. a spoonful of flour, vinegar, salt to taste.

Rinse mushrooms, cut into strips, scald with boiling water and vinegar and fry in oil. Add the passivated flour, mix everything thoroughly and put in coconut molds. Beat eggs with salt, mix them with sour cream, pour the mixture into the mushrooms. Bake in a roaster for 10-12 minutes at a temperature of 180 ° C.

MUSHROOM SALAD WITH ORANES AND CHEESE.

1 can of canned champignons, 200 g of hard cheese, 2 sweet peppers 2 apples, 2 oranges, salt.

For the sauce: 1 cup yogurt, 3 teaspoons of liquid honey, 1 teaspoon of mustard, 2 tbsp. tablespoons of lemon juice, 2 teaspoons of grated lemon peel.

Cheese and peeled apples cut into small cubes. Drain the canned mushrooms, cut into small strips, stew in oil. Cut peeled peppers into rings and mix with slices of oranges cut across. Season the salad with the prepared sauce, mix and put in the salad bowl. Sprinkle grated cheese on top and garnish with slices of citrus.

First courses with mushrooms

Mushroom broth.

For 100 g of mushrooms - 5-6 glasses of water.

Mushroom broth is prepared mainly from dried mushrooms. They are sorted, washed, filled with cold water and left for 2-3 hours to swell. After that, they are boiled in the same water at a low boil. Cooked mushrooms are removed and washed in warm water, and the broth is defended and filtered.

Cabbage soup MUSHROOMS.

1 liter of water, 1 head of cabbage, 100 g of mushrooms, 1 carrot, 3 potatoes, 1 parsley root, 1 small bunch of dill, juice of 1 lemon, 1 tbsp. a spoon wheat flour, 2 tbsp. tablespoons of butter (butter or vegetable), salt.

Finely chop fresh cabbage and stew with oil. Boil mushrooms, carrots, potatoes and parsley root in water. When boiling, add water. When the mushrooms cook, add stewed cabbage   and simmer a little more. Pour lemon juice into the prepared cabbage soup, season with flour toasted with butter. Sprinkle with dill.

Cabbage soup with sauerkraut with mushrooms.

8 dried mushrooms, 125 g sauerkraut, 20 g carrots, 10 g parsley, 20 g onion, 20 g tomato puree, 5 g flour, 10 g margarine, 10 g sour cream, 2 g herbs, spices.

Cook these cabbage soup the same way as sauerkraut cabbage soup on mushroom broth.

Fry finely chopped onions with butter until light color. Spasseri roots separately with mashed tomato. At the end of braising the cabbage, attach the passivated onions and roots to it, pour hot mushroom broth on it, put salt, greens, shredded boiled mushrooms. Add spices during cooking.

When serving, put sour cream on a plate or serve it separately in a gravy boat. To soup you can serve kulebyak with buckwheat porridge and onions or buckwheat porridge.

BORSHCH WITH MUSHROOMS AND VEGETABLES.

3 beets, 200 g fresh mushrooms, 200 g white cabbage, 1 carrot, 1 onion, 1 tbsp. tablespoon butter, 1 tbsp. a spoon of tomato paste, 2 tbsp. tablespoons chopped dill, 4 tbsp. tablespoons of sour cream, 2 liters of water, salt, pepper.

Finely chop the mushrooms, mix with chopped beets, cabbage, carrots, onions, add butter, tomato paste, a little water and simmer for 5-10 minutes. Vegetable stew and salt the mushrooms, add water, bring to a boil. Serve with sour cream and chopped dill.

POTATO SOUP WITH MUSHROOMS.

Dried mushrooms, 7–8 friable potatoes, onions, carrots, herbs, sunflower oil.

Soak the mushrooms for two hours, boil in the same water, rinse under running water, chop and fry in vegetable oil along with chopped onions and carrots. Boil the potatoes in a small amount of water over low heat until cooked, mash in mashed potatoes and, gradually pouring the strained mushroom broth, bring to the consistency of liquid sour cream.

Pour the fried vegetables there, add salt, pepper (optional) and chopped fresh herbs.

SOUP MUSHROOM COLD.

1.5 l of water, 100 g of dried porcini mushrooms, 200 g of fried meat, 1 hard-boiled egg, 100 g of sour cream, 200 g of fresh cucumbers, green onions, dill, salt, sugar.

Rinse the dried mushrooms, soak in cold water, then boil in the same water, drain the broth, cut the mushrooms into strips. Cool the broth. Cut meat products, cucumbers and eggs into cubes. Grind the onion with salt until the juice is allocated. Mix all prepared foods, pour over chilled mushroom broth, add sour cream, add salt to taste, add sugar. When serving, sprinkle with finely chopped dill.

CHAMPIGNON SOUP.

500 g champignons, 2 onions, 2 hard-boiled eggs, 2 tbsp. tablespoons butter, 1 cup cream, 1 tbsp. spoon of flour, 1 tbsp. a spoonful of finely chopped parsley, 1 carrot, 1.5 l of water, salt to taste.

Mushrooms, onions and carrots mince and simmer for 5-7 minutes.

Add flour, salt, pour water. Remove from heat, add cream, sprinkle with herbs and coarsely chopped eggs.

MUSHROOM SOUP.

1112 l of broth or water, 200 g of mushrooms, 1 onion, 1 carrot, 1 parsley root, 2 tbsp. tablespoons of oil, 1 tbsp. flour, salt, ground pepper, 4 tbsp. spoons of sour cream, greens.

Boil finely chopped carrots, parsley root, fresh or salted mushrooms and onions in broth or water. After 10 minutes, add the passivated flour, pepper, boil and add salt to taste. When serving, put a spoonful of sour cream in each bowl with soup, sprinkle with finely chopped herbs.

MUSHROOM SOUP WITH BEANS.

5 fresh mushrooms, 3 tbsp. tablespoons beans, 1 onion, 1 carrot, 2 tbsp. tablespoons chopped dill, salt, pepper, 3 tbsp. tablespoons of vegetable oil.

Soak the beans overnight, then dip in boiling water; cook for 5–6 minutes and insist 40–60 minutes.

Grate the carrots, finely chop the onions and mushrooms. Bring the water with beans to a boil again, dip the mushrooms, carrots, onions, salt into it, cook for 6–8 minutes and insist for 20–30 minutes. When serving, sprinkle with dill, season with vegetable oil and pepper.

MUSHROOM SOUP WITH PIES.

1.5 liters of water, 50 g of dried porcini mushrooms, 2 onions, 2 tbsp. tablespoons of oil, 2 tbsp. tablespoons flour, greens, sour cream.

For the test: 1 cup flour, 1 egg, 2 tbsp. tablespoons of water, vinegar, salt, 2 tbsp. tablespoons of oil.

In the evening, pour mushrooms with milk or water so that they swell. Cook by adding onions and spices. When the mushrooms become soft, drain the broth and thicken with flour. Finely chop mushrooms and onions, add sour cream.

Sprinkle the prepared broth with herbs.

Sift flour, add water, vinegar, salt, beaten egg, butter and knead the dough. Cut the rolled dough into squares. In the middle of each square put a mushroom filling, pinch the edges, forming triangles. Place on a baking sheet, grease with melted butter and bake in the oven. Serve the pastries to the mushroom broth.

MUSHROOM NOODLES.

5-6 dried porcini mushrooms, 1 onion, 30 g butter, other products, as for chicken noodles.

Rinse the dried mushrooms well, put them in a pan, add water and cook. When the mushrooms soften, remove them with a slotted spoon, cool, finely chop and pour again into strained broth.

Chop the carrots and onions and fry in butter, add the noodles to the pot with boiling mushroom broth and cook until cooked.

MUSHROOM STEW WITH MEAT.

400 g of meat with bone, 2-3 dried mushrooms or 400 g of fresh, 1 root of parsley, carrot, 1 onion, 1 bunch of herbs, pepper, salt.

Rinse the dried mushrooms, soak for 2-3 hours in cold water and boil in it, rinse the meat, add cold water and cook. Before boiling, remove the foam (scale), put onions, carrots, parsley, continuing to simmer over low heat until cooked. Strain and combine meat and mushroom broth, salt, pepper. Cut the mushrooms into slices, and the meat into slices, pour everything over with broth and boil. Serve in a soup cup, putting mushrooms with meat, sour cream on top and sprinkling with herbs, separately offer pies with mushrooms and meat.

Pickle with mushrooms.

30 g of dried porcini or champignon mushrooms, parsley or parsnip, celery, 1 onion, leek, 3 potatoes, 2 pickled cucumbers, 50 g butter or vegetable oil, spinach or salad, 2 tbsp. spoons of sour cream, spices, herbs.

Roots and onions, cut into strips, spasser with oil. Potatoes cut into cubes. Cook the mushroom broth, cut the mushrooms into strips. Put potatoes in the boiling broth, bring the broth to a boil and add sautéed vegetables, chopped mushrooms, chopped spinach and continue cooking for 10-15 minutes. Before cooking, add pickled peeled cucumbers with seeds removed, sliced \u200b\u200band pre-cooked in broth (the peel and seeds are not removed from Nezhin cucumbers), season the pickle with boiled strained cucumber brine, salt and spices.

Serve pickle with sour cream, sprinkled with herbs.

Mushroom Solyanka.

250 g of fresh white mushrooms or 50 g of dried mushrooms, the rest of the products, with the exception of meat products and bones, are the same as for hodgepodge meat.

Cook the pre-cleaned and well-washed mushrooms, then rinse and chop. Process the dried mushrooms in the same way as for the preparation of mushroom broth.

In addition, a hodgepodge can be prepared with salted mushrooms in mushroom broth.

In this case, you should take dried porcini mushrooms 8 g and salted mushrooms (porcini, saffron milk mushrooms, mushrooms, etc.) 40-50 g. Wash and shred salted mushrooms thoroughly.

Cook like a hodgepodge meat team.

LITTLE BEETLAND.

4–5 dried mushrooms, 3 medium beets (boiled), 2 medium potatoes (boiled), 2-3 pickled cucumbers, 100 g green onions, a bunch of dill, grated horseradish, sugar, salt, pepper to taste, 1.5 l kvass .

Rinse the mushrooms well, put in a saucepan and pour water so that they are only covered by it. Cook under a lid over low heat. When the mushrooms become soft, finely chop them, dilute them with broth and pour into a bowl where the beetroot will be cooked. Spread beets, pickles, green onions, dill, grate potatoes, season with salt, pepper and grated horseradish, add sugar and pour cold kvass on request.

Meat and Mushroom Dishes

BEEF STEWED WITH MUSHROOMS.

500 g of beef (pulp), 500-600 g of fresh mushrooms, 2 onions, 1 cup sour cream, 2 tbsp. tablespoons of fat, salt, pepper, black peas, dill.

Cut the meat into slices, beat off, fry in fat in a hot pan together with chopped onion rings. Fry the mushrooms in fat and add to the meat, pour sour cream, salt, add a few peas of black pepper, mix, cover the dishes with a lid and simmer in the oven until cooked.

BEEF ROLLETS WITH MUSHROOMS.

1–1.5 kg of beef meat (pulp), salt, ground black pepper and peas, fat for roasting, 250 g of mayonnaise or 250 g of sour cream, or 250 g of sour cream and mayonnaise equally.

Mushroom filling: 2-3 heads of onions, 500-600 g of salted mushrooms.

Onion stuffing with egg: 2-3 heads of onions, 3-4 hard-boiled eggs.

Pickled Cucumber Filling: 2 onions, 2-3 finely chopped pickles.

Cut the meat across the fibers and beat it very well so that it becomes like a thin pancake, salt, pepper. In the resulting pancake, wrap the filling in the form of elegant rolls, thread, fry until browned in preheated fat, put in a deep pan or lettuce, pour in mayonnaise or sour cream, close the lid and in the oven bring to readiness for about 1 hour.

To prepare the toppings, the onions should be fried until golden brown, hard-boiled eggs and chopped not too finely, cut mushrooms with noodles and fry separately from onions, and then combine with it; in cucumbers, cut off the hard peel and cut them into thin strips, and then combine with the onion fried until golden.

Serve a dish with lots of herbs, vegetable salads, homemade pickles, drink noble drinks.

FILLET MIGNON WITH MUSHROOMS.

1 kg of porcini mushrooms (can be champignons), 6 pieces of loin tenderloin 2-3 cm thick, 6 tbsp. tablespoons butter, 2 tbsp. tablespoons flour, 1/2 cup sour cream, 1/2 cup dry white wine, salt, pepper to taste.

Finely chop the mushrooms and fry in 3 tablespoons of oil for 5 minutes. Sprinkle with salt, pepper and flour. When the flour turns brown, add sour cream and mix. Boil, reduce heat and keep on low heat for another 5 minutes. Grate the meat with salt and pepper, melt the butter in another pan and fry the meat in it over high heat for 3 minutes. Add dry wine.

Bring to a boil and hold for another 1-2 minutes. Serve on a dish, in the center of which put mushrooms, and lay pieces of meat around.

ROLL FROM MEAT AND MUSHROOMS.

500 g minced meat, 500 g of salted mushrooms, 2 eggs, 5 tbsp. spoons of breadcrumbs, 3 onions, 100 g smoked bacon, oil, salt.

In the minced meat add eggs, chopped onions, crackers and salt.

Finely chop the smoked bacon and fry.

When fat leaks out, add finely chopped onions, washed and dried finely chopped mushrooms.

Fry the mushrooms until the liquid has completely evaporated.

Stuffing stuffed on wet cheesecloth, grease with an egg, put fried mushrooms on it, roll everything with a roll. Place on a greased baking sheet, sprinkle with breadcrumbs and bake in the oven. When the roll is browned, add the broth, close the lid and simmer. After 15 minutes add sour cream or tomato sauce diluted flour to the liquid. Warm up, if necessary, add more salt. Serve the roll cut into slices, separately serve the sauce in a saucepan.

You can serve boiled potatoes and salad to the roll.

PORK SHNITSEL WITH MUSHROOMS.

4 schnitzels, 250 g of stewed mushrooms, 2 onions, 1/2 teaspoon of caraway seeds, 4 tomatoes, 2 tablespoons of grated cheese, 1 cup of tomato sauce, fat, salt and pepper.

Rub the schnitzels with salt, pepper, finely chopped onions, caraway seeds and fry on both sides in a not too hot pan. Then remove from the pan, put in a warm place. In the same pan, lightly fry the tomatoes, sliced \u200b\u200binto slices, pre-salt and pepper them. Put schnitzels on the tomatoes and cover with stewed mushrooms. Pour on top tomato sauce. Loose rice to the side dish.

BEEF POT WITH MUSHROOMS.

600 g of meat, 2 tbsp. tablespoons ghee, 2 tbsp. tablespoons tomato paste, 1/2 cup sour cream, 50 g mushrooms, 3 onions, 3 carrots, 600 g potatoes, salt, pepper, dill, parsley.

Cut the meat into pieces of approximately 100 g and fry in a pan in boiling oil on both sides. Cut carrots and potatoes into circles and onions into rings. Finely chop the boiled mushrooms. Fry everything, brown in a pan in boiling oil. In a clay pot or pan, put meat and vegetables in the following sequence: half the potatoes for potatoes - meat, for meat - mushrooms, carrots and onions, on top - the rest of the potatoes. All scorch sauce. To prepare it, put flour in boiling oil, fry it a little, dilute it with mushroom broth, add tomato, salt, pepper, sour cream and fry a little. Put beef and mushrooms in the oven or oven for 15–20 minutes. Put the finished beef on plates, sprinkle with finely chopped parsley and dill.

SQUIELDES FROM VEAL WITH MUSHROOMS.

4 veal schnitzels (200 g each), 50 g champignons, 50 g cream cheese with mushrooms, 1 onion, 1 hard-boiled egg, 6 tbsp. tablespoons butter, 5 tbsp. spoons, breadcrumbs, salt, pepper, 1/2 bunch of green onions.

In schnitzels make cuts in the form of pockets, salt, pepper.

Chop mushrooms. Chop the onion, fry in oil, add mushrooms, quickly fry.

Cheese, 2 tbsp. tablespoons butter, finely chopped egg and green onions, stir-fried mushrooms, salt and pepper.

Fill the schnitzel pockets with a mixture, roll the meat in flour, beaten egg and breadcrumbs. Fry in oil for 7 minutes.

ESCALOPES WITH CHAMPIGNONS.

600 g of veal (back leg, rump), champignons 200 g, 1/2 cup of dry white wine, 250 g of red sauce, 2 onions, 60 g of ghee, salt, pepper.

Pieces of veal cut from the dorsal part or large parts of the hind leg (one per serving), gently beat off with a hoe, trim, cutting irregularities from the edges, and chop the tendons, salt, sprinkle with pepper and fry in oil in a saucepan. Transfer the fried pieces to another dish, and put the chopped onion in the saucepan with the remaining meat juice and fat, fry it, then add the chopped fresh champignons   and fry again until the latter is ready. After that pour dry white wine and red sauce, boil, season to taste with salt and pepper. Pour the fried pieces of veal with this sauce and boil.

Serve with potatoes, vegetables, pasta or crumbly rice, buckwheat porridge.

Veal fillet with mushrooms in the test.

800 g of veal fillet, 500 g of ready-made puff pastry, 500 g of mushrooms, 3 onions, 100 g of olive oil, 100 g of raw brisket, 100 g of sour cream, 1 egg, 1/2 bunch of dill and parsley, salt, pepper.

Fry the meat on all sides (2-3 minutes), salt, pepper.

Peel the onion and mushrooms, finely chop.

Cut the ham into thin slices. Fry the onion, then the mushrooms and ham, salt, pepper, add sour cream and finely chopped herbs, bring to a boil, evaporate a little, cool.

Roll out the dough in a thin layer with a small amount of flour. Grease the edges of the dough with protein. Put 1/3 of the minced meat in the middle, lay out the fillet, coat it with the remaining minced meat, wrap with dough, pinch the seams well, put on a baking sheet moistened with water, try to turn the seams down.

Beat the yolk with 1 teaspoon of water, coat the dough.

Bake at 200 ° C for 40 minutes. Then open the oven and leave the meat for 3-5 minutes. Cut into slices.

Serve with vegetables, lettuce and herbs.

BEEF FILLET BAKED WITH CHEESE AND GREEN.

1 kg of beef fillet, 200 g of champignons, 3 tbsp. tablespoons of olive oil, 2 onions, 60 g of butter, 2 cloves of garlic, 3 sprigs of rosemary, 100 g of ham, 1/2 bunch of parsley and chervil, 200 g of sour cream, 2 teaspoons of mustard, 100 g of soft cheese, 1 / 2 glasses of dry white wine.

Meat cleaned of fat and veins. Make a deep incision in the form of a pocket along the length.

Pass the garlic through a press, mix with olive oil and half finely chopped rosemary, coat the meat with this mixture, put in the refrigerator for 12 hours.

Peel the onions and mushrooms, chop finely, fry in butter (20 g).

Finely chop the parsley and chervil, cut the ham into small cubes. Mix onion with mushrooms, ham and half herbs, season with salt and pepper. Insert the filling into the cut made in the fillet, fix the cut with toothpicks. Salt and pepper the meat on top, quickly fry in a heated pan without fat.

Mix the remaining herbs with sour cream, mustard and soft cheese. Transfer the fillet to a baking sheet with melted butter and coat it with cheese.

Bake in an oven heated to 220 ° C for 20 minutes, then lower the temperature, add more cheese mass over the entire surface and bake another 10-15 minutes.

Transfer the prepared meat to a dish, cover with foil, put in a warm place.

Strain the juice from the roast, add wine and the rest of the cheese mass, evaporate slightly, add the remaining butter, add salt and pepper.

Cut the meat into slices, serve the sauce separately.

Serve cauliflower, young beans or potatoes at the side dish.

CALVE FILLET IN RICE TEST (Chinese cuisine)

8 large pieces of veal tenderloin (80 g each, 1.5 cm thick), 1 tbsp. a spoonful of pine nuts or almonds kernels, 125 g of fresh champignons, 50 g of ghee, 1 bunch of parsley, 3 tbsp. tablespoons of vegetable oil, 100 g (16 pcs.) plates of dried rice dough (about 16 cm in diameter), 2 cloves of garlic, salt, pepper, 1 head of lettuce, 8 small tomatoes.

For the sauce: 100 g thick sour cream mixed with 3 tbsp. tablespoons of vinegar, salt and pepper.

Washed and dried herbs, chopped nuts in a mixer, add salt, pepper, vegetable oil. Spread meat pieces with this mixture, put in the refrigerator for 1-2 hours.

Cut champignons into slices.

Put two dough plates in water for 30 seconds, prepare 8 double dough plates. On each piece of dough put two salted and pepper sliced \u200b\u200bchampignons, a piece of meat and again two slices of champignons, close with a second piece of dough, slightly press down the edges.

Fry in ghee for 2-3 minutes on each side.

Put lettuce, halves of tomatoes and meat on a dish.

Serve the sauce separately.

BEFSTROGAN IN SWISS.

400 g of veal (without fat and veins), 200 g of mushrooms, 1 onion, 2 teaspoons of flour, 50 g of butter, 150 ml of dry white wine, 200 g of cream, 2-3 sprigs of fresh thyme, basil and parsley, salt pepper.

Cut the meat into thin slices, salt, pepper, sprinkle with flour.

Chop the onion finely. Mushrooms cut into strips.

Fry the meat on all sides in a preheated pan, put on a plate. Stew onions and mushrooms.

5-7 minutes, add wine, boil for 3-5 minutes, add cream, salt, pepper, add herbs, put meat and bring to a boil over low heat.

Garnish with fried potatoes or potato croquettes.

Veal goulash with cream.

600 g of veal (shoulder blades), 400 g of champignons, 300 g of onions, 2 tbsp. tablespoons ghee, 1.5 tbsp. tablespoons of moderately acute mustard, 1 teaspoon of slightly burning red pepper, 1/2 liter of dry white wine, 1/2 liter of vegetable broth, 2 tbsp. tablespoons of vegetable oil, 1.5 cups of cream, 1 bunch of green onions.

Cut the meat into slices, fry in melted butter in a saucepan, add diced onions, simmer for 10-15 minutes. Salt, pepper, add mustard, mix everything. Remove the stewpan from the stove, add red pepper, wine and broth, simmer for 30-40 minutes.

Cut mushrooms into strips, fry in vegetable oil, salt, pepper, add to meat, pour cream and evaporate a little.

Sprinkle the finished dish with finely chopped green onions.

CUTLETS STUFFED.

800 g of veal (hind leg), 100 g of mushrooms, 100 g of boiled ham or tongue, 1 yolk, 2 tbsp. tablespoons flour and butter, 1 cup milk, salt, pepper, 80 g of fat.

Breading: 2 tbsp. tablespoons dried crumbs of wheat bread or crushed crackers, 2 eggs, 2 tbsp. tablespoons of flour.

Cut the upper, inner or lateral part of the hind leg of the veal, cut from the tendons, cut across the fibers with wide slices 6–7 mm thick and beat them with a chopper to a thickness of 3-4 mm, sprinkle with salt and pepper. In the middle of each layer, polish the minced meat and wrap it in meat, giving the product a cigar-shaped shape. Sprinkle the formed products with flour, moisten in a raw beaten egg and breaded in wheat bread crumbs, then moisten again in the egg and again breaded in bread crumbs.

To prepare the minced meat, lightly pass the wheat flour with butter, pour in the hot milk and mix thoroughly with a jelly so that the mass turns out to be homogeneous, without lumps, and then boil it over low heat for 8-10 minutes.

Then add finely chopped and fried with butter fresh or canned mushrooms   and chopped into small cubes (3-4 mm) salted boiled tongue or boiled ham. In addition, raw egg yolk or hard boiled and mashed through a sieve can be added to the minced meat.

According to the consistency, the prepared mass of minced meat should be thick enough so that immediately after cooking (in a warm form) it can be easily processed, does not stick to the hands and well retains its shape.

Fry the cutlets 10 minutes before serving in fat, and then bring to readiness in the oven.

Serve in a dish with potatoes in any form, vegetables. Serve hot red sauce separately.

ZRAZA IN NELSONIAN.

600 g of meat (tenderloin). 750 g of potatoes, 100 g of onions, 20 g of flour, 40 g of fat, 20-30 g of dried mushrooms, 1/8 l of sour cream, pepper, salt.

Wash the mushrooms, boil. Boil the mushroom broth until 1/8 liter remains. Wash the meat, peel off the films, beat off with a chopper and cut 8-12 pieces across the fibers. Lightly beat off with a damp chopper, cut the zrazy about 1 cm thick. Rinse the potatoes, peel, rinse, cut into large circles, cut them in half, pour boiling water, salt and cook until half cooked; drain the water. In very hot fat, fry the zraza over high heat, salt and sprinkle with flour just before roasting. Inside the zrazy should be pink. Remove zrazy with a golden brown crust from the pan, and fry the peeled and sliced \u200b\u200bonions in the remaining fat. Put the meat in a wide pan, transferring potatoes, chopped mushrooms and onions, add pepper, lightly salt and pour sour cream, mixed with the remaining flour and mushroom broth. Cover the pan tightly and place for 10-15 minutes in a hot oven. Serve in the same pan.

ZRAZA OF CALVE WITH MUSHROOM MUSHROOM.

500 g of boneless veal (scapula, neck), 50 g of stale rolls, 1/2 cup of milk, 1 egg, 30 g of flour, 30 g of fat, 1/2 cup of sour cream, salt, pepper.

For minced meat: 20 g of dried mushrooms, 1 onion, 50 g of stale rolls, 20 g of fat, 1/2 cup of milk, 1 tbsp. spoon finely chopped dill and parsley, salt, pepper.

Rinse mushrooms, cook, strain (do not pour the broth). Soak the loaf in milk (all 100 g), squeeze.

Rinse the meat, remove the bones, peel the film, cut into pieces. Pass the loaf and meat 2 times through the meat grinder (leave half the loaf for minced meat). Add the egg, salt, pepper to the chopped meat to taste, sweep thoroughly to get a homogeneous mass. With moistened hands, divide the meat into 8 servings, forming them with balls, which then should be slightly flattened. Prepare the minced meat: wipe off the fat, add the bun passed through the meat grinder, chop the mushrooms, peeled, diced, fried onion until light golden in color, season to taste with salt, pepper, mix thoroughly. In the middle of the prepared pieces of meat, put the forcemeat, form rollers 6–7 cm long, 3 cm in diameter, roll in flour.

Fry on all sides with preheated fat until golden brown. Put in a pan of the appropriate size, pour in the mushroom broth. Simmer under the lid for about 20-30 minutes. Move the pan to the edge of the stove, remove the zrazy, put on a plate, pour the remaining flour into the sauce, salt, boil, combine with sour cream. Then again put the zrazy into the pan, heat it up together with the sauce. Put on a dish, pour sauce, sprinkle with chopped parsley. Serve with potatoes, buckwheat or pearl barley porridge, dumplings, raw vegetable salad. Zrazy can be cooked without sour cream.

HOT CARPATHIAN.

600 g of pork, 8-10 potatoes, 2 tbsp. tablespoons of vegetable oil, 1 tbsp. flour, 1 egg, 40 g of dried mushrooms (preferably white), 2 onions, fat for roasting, salt, pepper.

For the sauce: 1 glass of sour cream and mushroom broth, 1 tbsp. a spoonful of flour and butter.

Cut the meat into small slices, salt, pepper, fry (3-4 pieces per serving).

Soak mushrooms, boil. Raw peeled, washed and dried potatoes grate, drain. Peel the onion, chop finely, lightly fry, add the mushrooms, cut into strips, fry for 2-3 minutes.

Add flour, salt, egg to the potatoes, form small cakes, put the minced meat in the middle, form in the form of balls and fry until golden brown (3-4 hit. Per serving).

Preparation of sauce: fry flour with butter, add broth and sour cream, season with salt and pepper.

Put the meat and potato zrazy in pots, pour the sauce, if thick sauce add 1-2 teaspoons of mushroom broth, simmer in the oven for 20-30 minutes. Serve in pots.

Hot with mushrooms and cauliflower.

500 g of beef, 1 fork of cauliflower, 1 glass of chopped parsley, dill and green onions, 1/2 head of garlic, 1 glass of fresh boiled chopped mushrooms, 1 glass of canned green peas, 1 glass of vegetable oil, 1 glass of Knorr broth , 2 tbsp. tablespoons of starch, salt, pepper to taste.

Cut the meat into 8 flat pieces, beat, pepper and fry in very hot oil.

Put in a deep frying pan, and in the remaining fat, fry the mushrooms, which are laid in a second layer, pour oil. Disassemble the cauliflower into separate inflorescences, put in the next layer, and green peas on it. Starch, crushed garlic, salt are mixed in the broth and pour the roast with this mixture. Bake in the oven for 20 minutes.

Casserole with mushrooms.

300 g of ground or finely chopped pork, 200 g of fresh mushrooms (champignons, oyster mushrooms, chanterelles), 2 onions, 2 tomatoes, 1 cup of broth, 2 tbsp. - tablespoons of vegetable oil, 2 tbsp. tablespoons crushed crackers, 100 g of grated cheese, salt, pepper.

Cut onions into rings, fry, add finely chopped mushrooms, lightly fry. Lightly fry the meat, salt, pepper. Scald tomatoes, peel, cut into slices.

Mix everything, pour in the broth, put in a mold greased with butter and sprinkled with breadcrumbs, sprinkle with the remaining breadcrumbs and grated cheese on top.

Bake in the oven for 15–20 minutes at temperature.

ZRAZY HACKED WITH MUSHROOMS.

600 g of pork pulp (300 g of pork and beef are possible), 1/2 cup of milk or water, 2 tbsp. spoons of breadcrumbs, salt, pepper, fat for roasting.

For minced meat: 50 g of dried mushrooms, 2 onions, 2 boiled eggs, cooking oil, salt, pepper.

Wash the pork pulp, pass through a meat grinder, add a little water or milk, salt and pepper.

Soak the mushrooms, rinse thoroughly, cook. Peel the onion, cut into small cubes, fry, add finely chopped mushrooms, cool slightly, add finely chopped boiled eggs, season with salt and pepper.

Form small tortillas from minced meat, lay the minced meat in the middle, connect the edges, give a round or cigar shape, brew and fry until golden brown.

Serve with mashed potatoes and sweet and sour sauce.

DUCK BOILER WITH MUSHROOM SAUCE.

1 duck, 1 carrot, 1 root and parsley, 1 onion, 3 cups of rice, 200 g butter, 3 tbsp. spoons of crackers, 4–5 peas of black pepper, dill, salt.

For the sauce: 300 g of fresh mushrooms (mushrooms, mushrooms), 50 g of margarine, 1 cup of sour cream, 1 teaspoon flour, parsley, salt.

Cut the prepared duck, in portions, put in a pan along with vegetables, pepper, pour water so that it only covers the meat, salt and cook over low heat until soft. Then remove the duck. Rinse the rice in several waters, add water and bring to a boil. Drain, pour the broth, add 50 g of oil and put in the oven for 10 minutes. Do not mix. Separate duck meat from bones, cut into cubes, mix with shredded carrots, rice, parsley. Grease the pan with butter, sprinkle with breadcrumbs, put a tin shape in the middle so that the casserole has a recess.

Put the prepared mixture in a pan and bake in a hot oven for 45 minutes. Having overturned the pan, put the finished casserole on a round dish, garnish with parsley and dill. Put the mushrooms from the sauce in the recess, and serve the sauce separately.

To prepare the sauce, wash the mushrooms, cut into strips and stew with margarine, pouring cold water from time to time. When the mushrooms are ready, pour sour cream mixed with flour, salt and boil for several minutes, then add parsley.

DUCK STICKED WITHOUT BONES.

1 duck (1.5 kg), 300 g of rice or buckwheat, 2 eggs, 100 g of butter, 50 g of onions, 30 g of dried mushrooms, duck offal (heart, stomach, liver, neck) parsley, salt pepper roots.

Cut the prepared duck with a sharp knife along the back from the neck to the end of the body. Carefully separate the skin with meat from the bones. Take out the separated skeleton. Salt the skin with meat and the remaining parts an hour before roasting. Removed bones, offal and mushrooms to cook with roots and seasonings in a small amount of water. Rinse or rinse buckwheat, pour broth and cook porridge. To giblets, along with mushrooms add fried onions, salt. Pepper, eggs, mix everything with porridge. With this mass, start the duck, sew up the cut skin, form it by tying the legs and wings with a cord. Put the finished bird in the ducklings, grease it with oil and put on.

1.5–2 hours into a hot oven. In the process of baking, turn the duck over, sprinkle with fat and spray with water. Before serving, trim the wings and legs, cut the duck into a serving. Serve with salad.

Roasted turkey with mushroom sauce.

600 g of turkey (pulp of the breast or legs), salt, pepper, 1 egg, 1 tbsp. tablespoon of milk, 1/2 cup ground crackers, 3 tablespoons of melted butter, 2 onions, 300 g of fresh porcini mushrooms, 1 cup of broth, 1 tbsp. a spoon of tomato puree, 2 tbsp. tablespoons sour cream, juice squeezed from 1/2 lemon.

Cut the meat into portions, the leg bones can be removed. Pieces of meat are dipped first in the milk-egg mixture, and then in the ground crackers, fry in warmed oil until a brown crispy crust forms, remove and keep warm. In the same oil, fry onion and mushrooms chopped in rings, stew in the broth and season them with tomato puree, sour cream or lemon juice. Pieces of meat in the sauce and simmer under the lid on low heat on the stove or in the oven for 15-20 minutes. Serve the meat on a platter, garnish with boiled pasta or potatoes and cucumber salad or green salad. Serve with mushrooms in a gravy boat.

CHICKEN WITH MUSHROOMS.

1 chicken, 100 g mushrooms, 1 tbsp. flour, 1/2 cup sour cream, 1 tbsp. spoon of vegetable oil, 2 tbsp. tablespoons butter, 1 onion, salt to taste.

Cut the prepared chicken into pieces, salt, fry on all sides in a mixture of vegetable and butter. In the remaining butter, fry the chopped onion, pour a little water, put the chicken and simmer until tender.

Remove the cooked chicken, add the flour, mixing it with sour cream, and boil for several minutes.

KIDNEYS IN VIETNAM.

500 g of pork kidneys, 1/2 cup of rice, 1 onion, 300 g of pickled mushrooms, 3 cloves of garlic, 2 cups of meat broth, 2 tbsp. tablespoons of vegetable oil, 4 tbsp. tablespoons margarine, salt, pepper, 1 tbsp. a spoonful of finely chopped dill.

Rinse the kidneys, changing the water several times, dip in boiling water for 1/2 to 1 min, rinse, cut lengthwise, remove fat and bile ducts, cut into slices, fry on margarine for 1-2 minutes.

Peel the onion, chop finely, pass the garlic through a press. Fry onions and garlic in a deep pan, add washed and dried rice and fry until transparent, add 2 cups of broth and cook rice for about 15 minutes.

Put the kidneys and pickled mushrooms to the rice, warm for 1-2 minutes, salt, pepper, sprinkle with dill.

KARASI BAKED WITH MUSHROOMS AND EGGS.

600-800 g of fish, 400 g of fresh porcini mushrooms, 2-3 eggs, 3 tbsp. tablespoons melted butter, 1.5 tbsp. tablespoons flour, 2 bunches of parsley and dill, 3 tbsp. tablespoons of sour cream, salt and pepper to taste.

Prepare the fish and remove the fillet from it with skin, but without bones. Salt, pepper, roll in flour, fry in oil. Peel, rinse thoroughly and cut fresh porcini mushrooms into slices. Fry in oil. Boil hard boiled eggs. Peel and chop. Finely chop the parsley and dill. Mix mushrooms with eggs and herbs, salt.

Put a layer of mushrooms on the bottom of the greased stewpan, put fish on top of it and cover with a second layer of mushrooms. Pour in sour cream, drizzle with oil.

Bake in the oven. Serve boiled or fried potatoes at the side dish. This delicious dish is prepared from fairly large crucian carp.

BRAINS, BAKED WITH MUSHROOMS AND TOMATOES.

1 PC. beef brains or 2 pcs. veal, 150 g of mushrooms, 4 tomatoes without flaw, 2 tbsp. tablespoons of oil, 1 tbsp. spoon crushed crackers, 1 tbsp. a spoonful of grated cheese, salt.

Cleanse the brains and boil them. Cut into thin slices. Peel a few mushrooms, cut into slices, stew in oil. To salt. Lubricate the refractory clay pot with oil, put in it one row of sliced \u200b\u200bbrains, one row of thinly sliced \u200b\u200btomatoes without a peel, one row of mushrooms and again one row of brains.

Pour melted butter on top, sprinkle with breadcrumbs and grated cheese. Put in the oven.

Keep in it until lightly browned.

CARP STUFFED BAKED.

1 kg of fish, 200 g of mushrooms, 2.5 tbsp. tablespoons ghee, 2 eggs, 3 tbsp. tablespoons of ground crackers, salt and ground pepper to taste.

Peel the mushrooms, rinse thoroughly, cut into thin slices, put in a bowl, add oil, salt, ground pepper and pour 2 tablespoons of water. Close the lid and stew the mushrooms on low heat. Gut the prepared fish, rinse thoroughly, rub with salt inside and out. Season the stewed mushrooms with butter, mashed with raw yolks, ground breadcrumbs and proteins, whipped in a foam, salt, mix thoroughly. Fill the belly of the fish with this stuffing and sew up with white thread. Put on a small baking sheet, pour with melted butter, put in the oven and bake for about 40–45 minutes, periodically pouring with juice taken from the bottom of the dishes. Serve the fried potatoes and green salad to the side dish.

Sturgeon with mushrooms.

1 kg of sturgeon, 1 glass of porcini mushrooms, 1 glass of white wine, 1 carrot, 1 parsley, 4 pcs. leek, 4 pickles, 1 tbsp. a spoon of tomato.

Put thawed or fresh sturgeon in boiling water, let it boil 1 time, immediately remove and put in cold water. To clear of scales, thorns and cartilage. Cook finely chopped roots, strain, add chopped cucumbers, tomato, chopped mushrooms, white wine, 1/2 cup cucumber pickle. Mix everything together, boil, pour scalded fish with this mixture and cook until cooked. Cool, slice the fish in broad slices, arrange in a dish, pour the sauce with the roots.

Baked sturgeon in sour cream.

400 g of white fish, 4 tbsp. tablespoons butter, 2 tbsp. tablespoons flour, 2 onions, 2 tomatoes, 2 eggs, 100 g champignons, 200 g potatoes, 100 g hard cheese, greens.

Take sturgeon or other boneless white fish. Rinse and cut into pieces, roll in flour and lightly fry on both sides in oil, passassate a full tablespoon of flour in 2 tbsp. tablespoons of oil and, stirring constantly, dilute with sour cream. Put half the sauce in a heat-resistant dish and lay on it pieces of fish and sliced \u200b\u200bin circles and a small amount of butter, medium-sized onion heads of tomatoes, also sliced \u200b\u200bin circles and fried in oil, sliced \u200b\u200bround eggs along the length, champignons, stewed in a large amount of oil. Arrange around small potatoes, boiled and peeled, but not cut. Pour the rest of the sauce, sprinkle with grated cheese and put 2 tbsp. tablespoons of butter, sliced. Bake in the oven for 15 minutes. Take out sprinkled with finely chopped parsley.

ROLL FROM FISH WITH MUSHROOMS.

500 g cutlet mass, 150 g champignons or porcini mushrooms, 2 onions, 1 bunch of parsley, 1 egg, 1 tbsp. a spoon of ground crackers, 1.5 tbsp. tablespoons butter, salt to taste.

Cook the minced meat. Peel, rinse thoroughly and chop the mushrooms or fresh porcini mushrooms, onions or parsley. Fry in oil. Salt and cool. On a moistened napkin or a piece of clean cloth, put an even layer of minced meat about 1.5 cm thick. Put the filling in the middle. Raising the napkin, connect the edges of the minced meat and level. On a greased baking sheet, roll the roll seam down from the napkin and align it. Grease with a raw egg, sprinkle with breadcrumbs, sprinkle with oil. Bake in the oven. Serve the sour cream separately in the sauceboat. Garnished with boiled potatoes.

BREAST BREAST WITH FRESH MUSHROOMS.

1 kg of fish.

For the broth: 1 root of parsley and celery, 1 bay leaf, 3 peas of black pepper, 1 onion;

For the sauce: 8–10 ceps or 200 g champignons, 1 tbsp. tablespoon butter, 100 g sour cream.

Cut the prepared fish, salt and soak in the cold for 1 hour. Cook a spicy broth.

Pour fish with boiling broth and cook until cooked for about 20 minutes. Prepare and cut into thin slices fresh mushrooms. Stew them with sour cream and butter, add some fish stock to them so that it is not too thick. Pour the fish laid on the dish with this sauce. Sprinkle with chopped parsley. Serve boiled potatoes on the side dish. Stew mushrooms before boiling the fish so that the finished meal is hot.

FISH CUTLES WITH MUSHROOMS.

8.5 kg of fish cutlet mass, 1/2 cup grated crackers, 3 eggs (one for an ice cream), 2-3 heads of onions, 5-6 dried porcini mushrooms or 8-10 champignons, 1-2 tbsp. tablespoons finely chopped parsley, 1-2 tbsp. tablespoons butter, salt and spices to taste, 1 bunch of herbs, 1/2 lemon.

Cut the cutlet mass into cakes, put each of them on a napkin moistened with water, put the forcemeat in the center of each cake, roll the napkin so that the edges of the cake close up, and then give the product a crescent shape. Wet the product in eggs, breaded in breadcrumbs, deep-fried and soaked in the oven for 5-10 minutes.

For minced meat, soak the white mushrooms, then boil, chop and fry with onions. If mushrooms are used, then iterate over, peel, boil and also fry with onions.

Dishes from mushrooms and vegetables

OMELETTE WITH MUSHROOMS AND GREEN PEA.

8 eggs, 300-350 g of pickled mushrooms, 3 tbsp. tablespoons canned green peas, 2 tbsp. tablespoons of vegetable oil, 1 onion, 1 tbsp. a spoonful of wheat flour, 1 cup milk, 1 teaspoon sugar, salt to taste.

Grind mushrooms and onions and fry in vegetable oil for 10-15 minutes. Add green peas and warm with mushrooms and onions for 3-5 minutes. Grind eggs with salt and sugar, add flour and mix thoroughly. Gently pour milk into this mixture with constant stirring.

On a greased, well-heated wide pan, pour a thin layer of the egg-milk mixture and fry it on both sides over high heat.

In this case, the pan must be shaken periodically so that the mass warms up evenly.

Put the mushroom filling on the fried omelet. Wrap the omelette roll, flatten slightly with a knife and slightly warm. Before serving, pour the omelette with sour cream and garnish with herbs.

EGGS stuffed with MUSHROOMS.

10 eggs, 50 g white dried mushrooms, 2 onions, 40 g butter, 40 g mayonnaise, 50 g Yuzhny sauce, 50 g sour cream.

Hard-boiled eggs, peel, remove with a knife the blunt end of the egg, remove the yolk. Chop the onion and fry until golden. Boiled dried white mushrooms finely chop, fry, combine with onions and chopped yolks. Then stuff the eggs, lay on a dish and pour in the sauce made from mayonnaise, South sauce and sour cream, garnish with finely chopped herbs and serve.

MUSHROOMS STEWED WITH POTATOES.

400 g of mushrooms, 4–5 potatoes, 1/2 cup sour cream, 1 tbsp. spoon of tomato puree, 2 tbsp. tablespoons butter, 1 onion, salt, pepper, bay leaf to taste, dill.

To clear, wash mushrooms and for 5-6 minutes lower in boiling water. Then lay it in a colander and let the genus drain. Cut the mushrooms into slices, put in a deep pan, pour sour cream. Add tomato puree, salt, pepper, bay leaf to the same pan.

Put the pan on medium heat and simmer a little (7-10 minutes).

Peel the potatoes, rinse, cut into slices, fry, mix with chopped fried onions and combine with mushrooms. Cover the pan and simmer until all products are cooked. When serving, sprinkle with herbs.

CUTLETS FROM FRESH MUSHROOMS.

1 bowl of boiled fresh mushrooms, 1 tbsp. flour, 1-2 eggs, 50 g of bacon, salt, 1 cup of crackers, 1 tbsp. tablespoon butter or vegetable oil for frying, 1 onion.

Chopped and salted boiled mushrooms in salted water, put in a deep pan, sprinkle with flour and fry together with onions in vegetable or butter. Then pour the mushroom broth into them and simmer until the mushrooms become soft. Remove the pan from the heat, cool the mass, add finely chopped bacon, eggs, crackers and cut the patties.

Bread them and fry in vegetable or butter.

Serve with onion or sour cream sauce   and mashed potatoes.

FRIED MUSHROOMS.

450 g of fresh mushrooms, I onion, 100 g of bacon, salt to taste.

Peel the mushrooms, scald with boiling water, rinse and cut into pieces, finely chop the onion. Put crushed bacon on a preheated frying pan and heat it so that lard will melt. Put mushrooms, onions in a pan, salt and fry until tender, stirring occasionally. These mushrooms are well served with boiled potatoes   or fry potatoes with mushrooms.

MUSHROOMS BOILED IN SURMOUR.

100 g of dried mushrooms (or 300 g of fresh), 1 tbsp. spoon of oil, 0.5 cups of sour cream sauce, 1 cm. grated cheese, dill.

Sour cream sauce: 100 g sour cream, 2 tbsp. tablespoons of flour, the same amount of butter.

Soaked and washed dry mushrooms soak for an hour in water. (You can take fresh mushrooms.) Boil the mushrooms over medium heat for 1 - 1.5 hours until completely softened, cut into slices, fry in a pan with butter, add the fried onions, pour the sour cream sauce, bring to a boil, sprinkle with grated cheese, drizzle with melted cheese. butter and bake right in the pan in the oven. Giving, sprinkle with finely chopped dill.

In order to prepare sour cream sauce, add the flour to the sour cream heated to boiling, lightly frying it in butter (without browning), stir, salt and pepper to taste.

MUSHROOM SOLAR.

500 g of mushrooms for frying, 1 kg of fresh cabbage, 1 pickle, 1 onion, 2 tbsp. tablespoons of tomato puree, 2 tsp sugar, 4 tbsp. tablespoons ghee, salt to taste, bay leaf, 3 tbsp. spoons

3% vinegar, 3 tbsp. spoons of breadcrumbs.

Chop cabbage, put in a pan with melted butter, 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. Boil the mushrooms, 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. Place cabbage and mushrooms in layers in a deep frying pan. In this case, the lower and upper layers should consist of cabbage. Sprinkle the cabbage with oil on top, sprinkle with breadcrumbs and bake the hodgepodge in the oven for 1/2 hour.

MACARONS, BAKED WITH MUSHROOMS.

250 g of cooked pasta, 500 g of fresh mushrooms, 50 g of butter, 1 onion, 3 eggs, 1 glass of milk, salt to taste.

Peel the mushrooms, rinse, boil, cut into slices and fry in a pan with fat and chopped onions until cooked. Boiled pasta divided into two parts. Lay one part in a deep, greased frying pan, put mushrooms with onions on it, lay the remaining pasta on top with an even layer. Beat the eggs until foam, mix them with milk, salt and pour this mixture of pasta with mushrooms. Place the pan in a preheated oven and bake for 10-15 minutes.

MUSHROOMS BAKED IN EGGS.

300 g of pickled mushrooms, 5 eggs, 1/2 cup canned green peas, 1/2 cup vegetable oil, 1 onion, 1/2 cup milk, pepper, salt to taste.

Remove the mushrooms from the marinade, chop with straws, fry together with chopped onions in a heated frying pan for 5-7 minutes, salt, add peas. Beat eggs until foamy, with continuous stirring, gradually pour milk into them. Pour mushrooms with the resulting mixture and put them in a preheated oven for 10-15 minutes.

MUSHROOM BABY.

1 kg of mushrooms, 2 onions, 50 g of butter, 1 cup of breadcrumbs, 8 eggs, 1 cup of sour cream, salt, pepper to taste.

Stew onions and mushrooms as described in the previous recipe. Grind the egg yolks with salt, mix with sour cream and pour into a bowl where the mushrooms are stewed with onions, then mix everything carefully with beaten egg whites mixed with breadcrumbs, salt and pepper.

Put the prepared mass in a greased and sprinkled with breadcrumbs form, smooth the surface, grease it with sour cream and bake in the oven.

Remove the baked grandmother from the mold, put on the dish, put chopped around raw vegetables   and greens.

FRYED MUSHROOMS.

600 g of boletus and young boletus, 150 g of milk, 1 cup of vegetable oil, 2 eggs, 1 cup of flour, salt to taste.

Separate the mushroom caps from the legs and boil in a small amount of water for 5 minutes.

Discard in a colander, pat dry with a napkin, knead the dough from flour, milk, eggs and salt. Dip the legs and caps of mushrooms in the dough and fry them in boiling oil.

MUSHROOM CUTLETS WITH POTATO SAUCE.

For cutlets: 50 g of dried mushrooms, 2-3 slices of white bread, 2 onions, 1 tbsp. tablespoon butter for frying onions, 2 eggs, salt and black pepper.

For breading: 1-2 tbsp. tablespoons flour, 2-3 tbsp. tablespoons breadcrumbs, 1 egg.

For frying: butter or vegetable oil.

For the sauce: 1 tbsp. tablespoon butter, 1 tbsp. flour spoon, 1 head of onion, 1/2 liter of broth, 4 peas of allspice, quarter of bay leaf, 2-3 potatoes, juice of 1/2 lemon.

Boil the mushrooms, discard in a colander, rinse with cold water, pass through a meat grinder together with a soaked roll and well-wrung roll, add finely chopped and fried onion, eggs, salt and pepper to taste, mix well and form the patties. Bread in flour, roll in an egg and breadcrumbs, fry in butter or vegetable oil.

Potato sauce: salt and fry the flour in oil, without bringing to a color change, and dilute with broth. Put allspice and bay leaf, cook over low heat for 10 minutes (the sauce should be liquid), wipe through a sieve. Add 250 g diced potatoes to the hot liquid sauce. When the potatoes are boiled, season the sauce with the juice of half a lemon and salt to taste; you can add a little sugar if you wish.

Put lettuce leaves or sprigs of parsley and celery on the dish, mushroom patties on them, pour them with potato sauce and sprinkle with finely chopped dill.

Stuffed champignons.

500 g large mushrooms, 1 onion, 100 g grated cheese, 1 hard-boiled egg, 2 tbsp. tablespoons of vegetable oil, salt, red pepper to taste.

Separate champignon caps from the legs. Finely chop the onion and mushroom legs and fry in oil.

Add cheese, finely chopped egg, salt and pepper.

Stuff mushroom caps with the mixture.

Pour the oil remaining after frying the mushrooms onto the baking sheet and place the stuffed hats.

Bake in a hot oven for 10 minutes.

Stew from the mushrooms.

600 g boiled mushrooms, 2 onions, 2 tbsp. tablespoons of ketchup, 250 g of feta cheese, 2 carrots, 2 tbsp. tablespoons butter, 2 tbsp. tablespoons finely chopped parsley, 3 tbsp. tablespoons breadcrumbs, 200 g mayonnaise, salt to taste.

Finely chop the mushrooms and onions. Grate carrots and feta cheese. Fry the mushrooms lightly with onions and carrots and put in a greased form. Sprinkle with ketchup, sprinkle with breadcrumbs, herbs and feta cheese. Pour with mayonnaise and put in a preheated oven until baking for 10-15 minutes.

This dish is especially tasty and beautiful when cooked in portioned pots.

MUSHROOMS WITH MUSHROOMS.

1 kg of zucchini, 300 g of mushrooms, 2 onions, 2 tomatoes, 4 tbsp. tablespoons of vegetable oil, 2 tbsp. tablespoons flour, 4 tbsp. tablespoons sour cream, salt.

Peel the zucchini, cut into circles about 1/2 cm thick, bread in flour and fry on hot oil on both sides until golden.

Finely chopped washed mushrooms, and mushrooms that cannot be consumed without preliminary heat treatment, first boil, then chop. In a frying pan with preheated fat, sauté the onion, fry the mushrooms, add a little broth, add sour cream, chopped peeled tomatoes, salt, and boil the mixture. Pour zucchini with it, warm it all together and serve with boiled potatoes.

SWEET PEPPER, BAKED WITH RICE, MUSHROOMS, CHEESE AND Sour cream.

8 pods of sweet pepper, 2 cups of rice, 3 tbsp. tablespoons of butter (margarine), 250 g of mushrooms (boletus), 8 medium-sized tomatoes, 150 g of grated cheese, 2 onions, 1 bunch of parsley, 1 cup of sour cream, 2 cups of vegetable broth, salt, ground black pepper.

Wash pepper, remove seeds, cut into circles. Finely chop the onion, fry in 2 tablespoons butter until amber, add the mushroom legs washed and sliced \u200b\u200bin rings, fry lightly, add dry rice, mix and fry a little more. Transfer to a pan, pour hot broth, boil a little, salt, and then keep the pan warm for several hours.

Wash tomatoes, cut into slices. Stew the prepared mushroom caps in the remaining oil.

Grease the refractory dishes, put layers of rice, pepper and tomatoes, sprinkle with salt, black pepper and grated cheese, repeat the layers in the same sequence. Sprinkle with sour cream, put the caps of mushrooms, and on them several pieces of oil. Bake in a hot oven for 20 minutes. Serve sprinkled with finely chopped parsley, with a salad of different vegetables.

POTATO STEAMED WITH FRESH MUSHROOMS.

750 g of potatoes, 500 g of fresh or 200 g of dried mushrooms, 2 onions, 1/2 cup sour cream, 3 tbsp. tablespoons butter, 1 bunch of herbs, 2 bay leaves, 2 branches of parsley, salt, pepper.

Scalp cleaned and washed fresh mushrooms with boiling water, chop and fry in a pan with shredded onions. Cut the peeled potatoes into slices, fry and put together with the fried mushrooms in a pan, pour water to the level of the top layer, add salt, bay leaf, pepper, parsley and cover the pan with a lid. Stew.

30 minutes. You can put sour cream in potatoes. When serving, remove parsley, bay leaf; sprinkle potatoes with chopped herbs.

Potatoes can be cooked with dried mushrooms. To do this, pre-cook mushrooms, chop and fry with onions. Part of the mushroom broth can be used to stew potatoes.

POTATO PIE WITH MUSHROOMS.

1 kg of potatoes, 150 g of dried mushrooms, 2 onions, 2 eggs, 1/2 cup crushed crackers, 4 tbsp. tablespoons butter, 1 tbsp. a spoonful of wheat flour, salt, 1 cup sour cream sauce.

Boil the peeled potatoes, drain the water, and leave the potatoes for 7-10 minutes. Keeping the potatoes cool, knead them with a wooden pestle. In the resulting puree add 1 tbsp. a spoonful of oil, egg yolks, mix thoroughly.

For minced meat, rinse dry mushrooms, cook, chop finely and fry in oil, then add finely chopped, fried onions, salt, pepper and mix.

Form large cakes from the prepared potato mass, put mushroom stuffing in the middle of each, combine the edges of the cakes, giving the cakes a crescent shape. Moisten the patties with the egg, bread in the breadcrumbs and fry in a frying pan heated with butter. Separately serve sour cream sauce.

Such pies can also be prepared with minced meat.

Eggplants stuffed with mushrooms.

1 kg of eggplant, 1 head of onion, 100 g of vegetable oil, 200 g of fresh mushrooms, 1 raw egg, 300 g of sour cream or sour cream sauce, salt.

Cut the eggplants lengthwise into two parts, select from the middle part of the pulp, deep-fry the halves. Finely chop the onion, sauté it in butter, combine with finely chopped boiled mushrooms, eggplant pulp and raw egg, mix everything, add salt. Stuff the eggplant halves with minced meat, place on a greased baking sheet and bake in the oven. Serve sour cream or sour cream sauce.

POTATO “Keg” stuffed with GREEN AND MUSHROOMS.

1 kg of potatoes, 60 g of dried mushrooms, 2 onions, 30 g of cheese, 1 tbsp. tablespoon butter, greens, salt, deep fat, 1/2 cup sour cream sauce.

Cut the prepared potatoes in the shape of a “barrel”, make a hole inside so as not to damage the bottom, and deep-fry until golden. For the preparation of minced meat, boil finely chopped mushrooms, spasser with onions, pour sour cream sauce and stew for several minutes.

Fill the potatoes with minced meat, sprinkle with grated cheese and bake in the oven. When serving, sprinkle with finely chopped herbs.

POTATO SOUFFLE WITH MUSHROOMS.

600 g of potatoes, 2 tbsp. tablespoons of melted butter, 25 g of dried mushrooms, 3 eggs, 2 cups of milk, 3 teaspoons of flour, 1 tbsp. a spoonful of grated cheese; for sauce - 2-2.5 cups of mushroom broth, 1/2 cup of sour cream, 1/2 tbsp. tablespoons of oil, 1 tbsp. a spoonful of flour.

Boiled dried porcini mushrooms, strain, chop. Boil potatoes in salted boiling water, peel, wipe. Pour the melted butter, stir. Add gradually, stirring, 3 yolks, milk, flour, mushrooms. Put 3 whipped protein, mix.

Put in a deep refractory dish, oiled. Sprinkle 1 tbsp. spoon of grated cheese, drizzle with butter, gradually brown in the oven.

Serve mushroom sauce, which is cooked on the remaining mushroom broth: 1 tbsp. brown a spoonful of flour with 1/2 tbsp. tablespoons of oil, dilute with mushroom broth, boil, stirring; add sour cream and mushrooms; salt and boil.

Cabbage Sauerkraut stewed with mushrooms.

50 g dried porcini mushrooms, 800 g sauerkraut, butter, 1/2 cup sour cream, 1 onion, 2 teaspoons of flour.

Boiled dried porcini mushrooms, strain, chop. Chop the onion and fry in oil.

Brown flour with butter, boil with a glass of mushroom broth.

Stew slaw in your juice with the addition of mushroom broth. Add fried onions, mushrooms, 1/2 cup sour cream, mushroom broth with browned flour to the ready cabbage.

Boil everything until cooked.

Flour products with mushrooms

VARENIKI WITH CABBAGE AND MUSHROOMS.

1 small head of cabbage, 1 tbsp. spoon of oil, 1 onion, 2 tbsp. tablespoons boiled chopped dried porcini mushrooms; for the test - 2 cups flour, 2 eggs, 4 tbsp. tablespoons of salted water, butter.

Chop cabbage, fry in oil, add chopped onion, browned in oil, chopped boiled mushrooms. Salt and mix. Prepare the dough for dumplings, roll it thinly, cut out the cakes, put the filling on each, pinch it, boil it in salted boiling water, put it in a colander. Serve with sour cream.

Dumplings can also be prepared by replacing the mushrooms with chopped eggs.

Dumplings with mushrooms.

5-6 pcs. dried mushrooms, 1/2 cup rice, 1 onion, 2 tbsp. tablespoons butter, salt to taste.

Soak dry mushrooms, then cook, chop finely, lightly fry, salt, add sautéed onions and combine with stewed rice. Mix everything and form dumplings.

MUSHROOM CRANES.

For the test: 3 cups of wheat flour, 1 cup of milk, 2-3 tbsp. tablespoons butter, 1/2 tbsp. tablespoons of sugar, 2-3 eggs (and 1/2 for greasing products), 1/2 teaspoon of salt, 15 g of yeast.

For filling: 50 g of dried mushrooms, 3 tbsp. tablespoons butter or vegetable oil, 2 onions, 1 teaspoon flour, pepper, salt to taste.

Pies are made from yeast dough with minced fish or vyazig with eggs, or fish with rice, or with meat and eggs, or with mushrooms.

Divide the yeast dough into pieces in the same way as for pies. Roll out the dough balls, put the filling in the middle and pinch, giving the pie a round or oval shape (boat), leaving the middle of the seam unchipped. Place the formed pies on a greased sheet and put for 15–20 minutes in a warm place for proofing. After that, grease the pies with an egg and bake in the oven for 7–8 minutes at a temperature of 220–230 ° С. Grease the finished pies with butter, put on a sheet and cover with a damp cloth.

To prepare the mushroom stuffing, rinse the dried white mushrooms thoroughly, and then boil until soft. Rinse the boiled mushrooms with water and pass through a meat grinder or chop finely with a knife and fry with oil. Add finely chopped and fried onions, flour, salt, pepper and mix well. To the pie with mushrooms serve mushroom broth, to the pie with fish - fish soup, to the pie with meat - meat broth.

STRAIGHT WITH MUSHROOMS AND RICE.

Yeast dough.

For filling: 200 g of dried mushrooms, 1 head of onion, 2-3 tbsp. tablespoons of butter or margarine, 100 g of rice, salt and pepper to taste.

For lubrication: 25 g butter or egg yolk.

Boil dried mushrooms, discard in a sieve or colander, rinse thoroughly, pass through a meat grinder or chop with a knife or chop. Lightly chop the finely chopped onion, add the separately fried mushrooms to it, fry everything for 3 minutes, then cool, mix with friable rice   and use the filling for the pie.

Roll out the dough in the form of a round cake, carefully transfer to a baking tray, greased.

Put mushroom stuffing in the middle of the tortilla, smooth it over the entire surface, gently bend the edges and bake at a temperature of 200–210 ° С until cooked.

After baking, grease the pie side with melted butter. If desired, both the side and the surface of the pie can be decorated with elements from the dough: leaves, ears, flowers or mushrooms fashioned from the dough (if the pie is with mushrooms). In this case, before baking, the edge of the cake is smeared with egg yolk. The cake will have a beautiful amber color and a mouth-watering look.

You can bake a pie with mushrooms stuffed with fresh or salted mushrooms, with the only difference being that fresh mushrooms must first be boiled, chopped, then fried in butter, and salted mushrooms must first be washed, tossed onto a sieve, finely chopped and then fried. Fresh or salted mushrooms for the pie should be taken 500 g, all other components - as indicated in the recipe.

Serve the pie as a snack.

KUBEJAK “SNACK”

Yeast dough.

For mushroom filling: 500 g of salted mushrooms, 3 onions, salt and ground black pepper to taste.

For roasting mushrooms and onions: 3 tbsp. tablespoons of vegetable oil.

For meat filling: 300 g of boiled meat, 3 onions, salt, ground black pepper, 1 tbsp. a spoonful of butter.

For potato filling: 4–5 potatoes, salt to taste, 1 egg, 1 tbsp. a spoonful of butter.

For lubrication: 1 egg.

Roll out the dough in the form of a rectangle with a 1 cm layer, transfer to a greased baking sheet so that half of the dough lies on the baking sheet, and the other half on the table. On top of the dough in the form of a rectangle put a filling of mushrooms fried in vegetable oil, mixed with separately fried onions, golden seasoned with salt and black pepper. The filling should have a spicy, distinct taste of mushrooms, onions, and pepper.

Put mashed potatoes on the mushroom filling in a rectangle, giving it the shape of a bread-brick. Put meat on top of the potato filling. To prepare the meat filling, boil the meat, pass it through a meat grinder or chop it in a wooden bowl, combine with fried onions, season with black ground pepper, salt, butter. If the filling is dry, you can add 1-2 tbsp. tablespoons of meat broth. Carefully close the resulting “brick” from the fillings with the second half of the dough, grind the seam, bend it down, giving it a clear shape, prick the surface with a fork, grease with an egg, put in the oven. Bake until cooked. If the surface is tinted unevenly, it is necessary to cover the cake with a sheet of paper moistened with water. When the surface of the pie becomes evenly golden, the cake is ready.

KULEYAK WITH FRESH MUSHROOMS.

Requires: 1.5 yeast dough.

For filling: 2 kg of fresh porcini mushrooms, 100 g of butter, salt, ground black pepper to taste, 2-3 tbsp. spoons of sour cream.

Dough for crepes: 2 tbsp. tablespoons flour, 1 egg, 1/2 cup milk or water, 1 tbsp. a spoonful of vegetable oil, salt and sugar on the tip of a knife.

For lubrication: 1 egg yolk.

Roll out the dough in the form of a rectangle about 1 cm thick. Put a layer of mushroom filling in the middle of the test, a pancake on it, mushroom filling again, etc., the top layer is the mushroom filling.

Connect the opposite ends of the dough.

Pound the surface and sides of the cake with a fork, grease with yolk, and garnish with a cover of thin, rolled dough thinly rolled with delicate corrugated knife. Cover the binding with yolk.

Prepare pancakes for mushroom topping in such a way: beat the egg in a froth, add milk, salt and sugar, add flour, pour in vegetable oil, knead the batter, from which 3 thin pancakes are baked.

To prepare the filling, sort out fresh porcini mushrooms, rinse, fry thoroughly in butter with the addition of sour cream until the sauce has evaporated, season with salt and black pepper. You can add 1-2 tablespoons of finely chopped dill or parsley to the filling.

Serve Kulebyaku with fresh mushrooms as an appetizer for vodka. Serve sour cream to a kulebyak.

PIE FROM THE LAYERED TEST WITH CHEESE AND CHAMPIGNONS.

300 g puff pastry, 2 onions, 1 tbsp. tablespoon of vegetable oil, 375 g of fresh champignons, 125 g of cheese, salt, ground black pepper, parsley.

Roll out the dough with a layer of 5-7 mm in size pan. Moisten a baking sheet with cold water. Transfer the dough with a rolling pin to a baking sheet, straighten.

Fry the onion in oil until golden brown.

Peel the mushrooms, rinse, dry, cut into halves. Cut the cheese into slices and, together with the mushrooms, put on a layer of rolled dough, sprinkle with fried onions, chopped parsley, salt and pepper. Bake the cake at a temperature of 225–230 ° С. Cut the finished pie into portions, garnish with bunches of parsley and serve as an appetizer.

Pancake cakes.

For the test: 250 g of flour, 1 liter of milk, 2 eggs, 1 tbsp. a spoonful of oil, salt, sugar.

For minced meat: 700 g of brains, 33 g of champignons, 150 g of vegetable oil, 1 tbsp. spoon of oil, 1 tbsp. parsley, salt and pepper.

For batter: 200 g flour, 4 protein, 1.5 tbsp. tablespoons of vegetable oil, 1 teaspoon of butter, 1 cup of water.

For frying: 200 g melted butter.

Stir the wheat flour sifted through a sieve with room-temperature milk mixed with egg yolks, add melted butter, salt, sugar (one teaspoon each).

Carefully hold whipped egg whites.

Bake pancakes. Put the filling on each pancake, roll it tight into a roll. Each roll is cut into pieces 5 cm long; dip each piece into the cooked dough, putting it on a fork, and fry in boiling vegetable oil.

Minced meat. Boil the brains in salted boiling water with vinegar. Mushrooms, washed with cold running water and dried with a towel, simmer with oil until soft; at the end of the stew add finely chopped onions fried in butter.

Grind wheat flour and butter in a pan, gradually pour hot milk, salt and boil until thick sour cream.

Mix the brains cut in small pieces and the prepared mushrooms with the sauce, add a raw egg, finely chopped parsley or dill, salt and black pepper, mix well.

Batter. Beat egg whites, add wheat flour, butter, water, mix everything again and beat with a mixer.

Serve with milk or cream.

MUSHROOM PIE Pancake.

300 g of mushrooms, 100 g of flour, 6 eggs, 1.5 l of milk, 1 onion, 3.5 tbsp. tablespoons of vegetable oil, 3-4 tbsp. tablespoons of fat, salt, baking soda, 150 g of rice, herbs.

Beat 3 eggs, pour one and a half glasses of milk or water, add a pinch of salt, drinking soda and the required amount of flour, bringing the mixture to a thick sour cream. Bake 6–8 pancakes in a pan.

Peel 300 g of mushrooms, rinse, chop finely and boil in salted water. Fold in a colander and let the water drain. Fry, adding onion, chopped into small slices, and 4-5 tbsp. tablespoons of vegetable oil. Add an incomplete glass of rice and fry too.

Pour one and a half glasses of water, salt and cook over low heat until rice absorbs all the liquid. Then remove from heat and season with sweet ground red pepper. Put mushroom stuffing on each pancake and fold it in an envelope. Place the pancakes on a greased baking sheet and pour a glass of hot mushroom broth mixed with.

3-4 tbsp. tablespoons of fat. Bake in the oven until browning. Pour pancakes with dressing of 2-3 eggs and a glass of salted milk and bake again.

Pancakes with mushrooms.

For pancakes: 1.5 cups flour, 2 eggs, 1 teaspoon of sugar, salt on the tip of a knife, 1 cup of milk, 1 cup of water, 2-3 tbsp. tablespoons of vegetable oil.

For filling: 100 g of dried porcini or other mushrooms, 1 tbsp. a spoonful of dill or parsley, salt and pepper to taste.

For the sauce: 1 tbsp. tablespoon butter, 1 tbsp. flour, 1 cup milk, 2 tbsp. tablespoons of tomato puree.

For roasting: 500 g ghee or olive oil.

Bake pancakes. Boil mushrooms, boil hard-boiled eggs. Prepare the sauce: grind the flour and butter in a frying pan until smooth and pour in a glass of hot milk, add salt, add tomato puree and simmer until thickened, add 2 egg yolks and mix with dried boiled and diced mushrooms and chopped eggs. On low heat, bring the filling to thicken, season to taste with salt, pepper, dill and parsley, cool.

Wrap one spoonful of the filling into the pancake with an envelope, fry in oil, put on a dish and serve hot as a snack, as well as with mushroom soup. Pancakes are also delicious with a cup of sweet strong tea.

PIZZA WITH MUSHROOMS.

1 kg of prepared puff pastry, 400 g of champignons, vegetable oil, butter, 1 bunch of parsley, 1 clove of garlic, 100 g of soft cheese, sliced \u200b\u200bin thin slices, salt, black pepper, lemon juice.

Peel the mushrooms, rinse, cut into slices, put in water, acidified with lemon juice, drain and drain. Fry in butter and vegetable oil, salt, pepper, put a clove of garlic and parsley. When the mushrooms are fried, remove the garlic. Fill the puff pastry in a mold greased with butter, put the mushrooms on top, cover them with slices of cheese. Put the form in a very hot oven and, when the dough and cheese get a golden hue, serve.

The pizza is great in a warm form.

PIZZA WITH EGGPLAS AND MUSHROOMS.

Is required: 300 g yeast dough.

For filling: 200 g of eggplant, 100 g of any mushrooms and vegetable oil, salt, spices, 10 g of butter.

Cut mushrooms, roll them in flour, lightly fry in a pan in vegetable oil. Peel the eggplant, cut into thin rings and fry in vegetable oil. On a greased baking sheet, form a pizza, grease with butter and put on it the fried eggplant and mushrooms.

WITH TOMATOES AND MUSHROOMS.

Is required: 300 g yeast dough.

For filling: 200 g of tomatoes, 100 g of any mushrooms, salt spices, 50 g of vegetable oil, 10 g of butter.

Cut mushrooms into small pieces, fry in vegetable oil. Cut tomatoes into thin rings. On a baking sheet greased with butter, form a pizza, grease with butter and put mushrooms and tomato rings on it. Salt, add spices. Raise the edges. Bake until cooked in the oven or microwave at medium temperature.

WITH WHITE MUSHROOMS AND ONION UNDER SURROW.

Is required: 300 g yeast dough.

For filling: 250 g of porcini mushrooms, 100 g of onions, sour cream and butter, salt, spices, 50 g of wheat flour.

Cut the mushrooms into thin slices, sprinkle lightly with flour and simmer in butter. Chop onions finely and sauté in butter until golden. On a baking sheet greased with butter, form a pizza from the dough, grease with butter and put mushrooms and onions on it.

Salt, add spices. Raise the edges. Pour with sour cream and bake until cooked in the oven or microwave oven at medium temperature.

WITH CHESTNUTS AND MUSHROOMS.

Is required: 300 g yeast dough.

For filling: 100 g chestnuts and any mushrooms, salt, spices, 10 g butter.

Peel the chestnuts and boil in salted water, cut into thin slices. Cut mushrooms into thin slices and boil with spices. On a baking sheet greased with butter, form pizza from the dough, grease with butter and put finished products on it. Salt, add spices.

Raise the edges of the pizza. Bake until cooked in the oven or microwave at medium temperature.

WITH MUSHROOMS AND EGGS UNDER Sour cream.

Is required: 300 g yeast dough

For filling: 200 g of any mushrooms, 3 chicken eggs, 70 g of sour cream, salt, spices, 10 g of butter.

Cut the mushrooms into thin slices and boil with spices. Boil hard boiled eggs. On a baking sheet greased with butter, form a pizza from the dough, grease with butter and put on it boiled mushrooms and eggs sliced \u200b\u200binto thin slices.

To salt. Raise the edges, pour sour cream and bake until cooked in the oven or microwave at medium temperature.

WITH MUSHROOMS IN A CREAMED SAUCE.

Is required: 300 g yeast dough.

For filling: 200 g of porcini mushrooms, salt spices, 100 g of low-fat sour cream, 10 g of butter.

Peel the mushrooms from the film, cut into thin slices, put in a small saucepan, pour sour cream and simmer until cooked. On a baking sheet greased with butter, form pizza from the dough, grease with butter and put mushrooms on it.

Salt, add spices. Raise the edges. Bake until cooked in the oven or microwave at medium temperature.

WITH CHAMPIGNONS AND HAM.

Is required: 300 g yeast dough.

For filling: 120 g of champignons, 150 g of ham, onion, salt, spices, 50 g of flour, 100 g of butter.

Cut the mushrooms into small pieces, sprinkle lightly with flour and season in butter.

Cut the ham into small pieces. Finely chop the onion and sauté with ham in butter. On a baking sheet greased with butter, form a pizza from the dough, grease with butter and put on it slices of champignons, ham and onions.

Salt, add spices. Raise the edges. Bake until cooked in the oven or microwave at medium temperature.

WITH CARROT, BEAN AND CHAMPIGNONS.

Is required: 300 g yeast dough.

For filling: 100 g of champignons, 50 g of canned red and white beans, carrots, spice salt, 70 g of butter, 30 g of wheat flour.

Cut the mushrooms into thin slices, roll lightly in flour and simmer in butter.

Boil the carrots until half cooked and cut into thin long slices. On a baking sheet greased with butter, form a pizza from the dough, grease with butter and put slices of mushrooms, carrots and beans on it. Salt, pepper. Raise the edges of the pizza. Bake until cooked in the oven or microwave at medium temperature.

WITH MUSHROOMS AND MEAT.

Is required: 300 g yeast dough.

For filling: 200 g of beef, 100 g of porcini mushrooms, salt, spices, 50 g of wheat flour and butter.

Boil meat with spices until tender.

Cut it into thin small pieces. Sprinkle mushrooms lightly with flour and simmer in butter. On a baking sheet greased with butter, form a pizza from the dough, grease with butter and put pieces of meat and mushrooms on it. To salt. Raise the edges.

Bake until cooked in the oven or microwave at medium temperature.

Bushueva L a

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