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Dishes from vegetables and mushrooms. (Part 5)

beansBEANS WITH SOUR CREAM
* Products for cooking: 500 g of beans beans, 50 in lard, 50 g flour, 30 g onions, 4-5 cloves of garlic, 1-2 tablespoons vinegar, 150 g sour cream, 100 g smoked bacon or smoked sausage of average fat content, salt.
Beans in the evening are flooded with water. In the morning, pour fresh water so that the water covers the beans. There also put smoked bacon or sausage and finely chopped onions. Boil on moderate fire until the beans are softened. If the water boils, and the beans are not yet ready, add a little hot water. At the end of the salt. Meanwhile, the fat is slightly browned with flour, lard or sausage is taken out, the flour is added to the beans, as well as pounded garlic. Then on a moderate fire, cook for another 1-8 minutes, stirring constantly, so that the flour does not burn. Remove from heat, add vinegar and pour sour cream. To taste, sprinkle with black pepper. Salo or sausage is added with chopped small cubes.
BAKED BEANS
* Products for cooking: 400 e beans beans, pork 400 g, r rice 150, 200 g sour cream, lard g 100, 100 8 onions, 1 / 2 teaspoon ground red pepper, salt.
Beans in the evening are flooded with water. In the morning, water is changed and cooked until the beans are ready. Finely chopped onions are browned in 50 g of lard, add ground paprika, cut into large cubes of pork, salt, add water and stew until meat is ready. (In summer, you can add 1-2 green peppers and 1-2 fresh tomatoes). Rice fry in the remaining smaltse, pour 300 into the water and cook until ready. Then half of the boiled string beans are spread in a saucepan, half hot, half of rice, sprinkled with sour cream and fried fat. Repeat this in the same sequence and bake in a hot oven for 20 minutes.
Roasted beans with sausage
* Products for cooking: 750 g of beans beans, lard s 100, 100 g onions, 3-4 garlic cloves, 1 teaspoon ground red pepper, salt, parsley, 8 frankfurters or wieners.
In the evening beans pour water, salt in the morning and cook until done. Onions finely cut, brown in 50 g lard, add red pepper, crushed garlic, topped up with 50 water and stew under the lid (pouring a little water if necessary) until pomyaknet
onions and boil water. Onions mixed with beans and boil. Sausages and sausage cut into slices and fry them in the remaining lard and add to the beans. Top each serving sprinkle with finely chopped parsley.
CELERY WITH MUSHROOMS
* Products for cooking: 1 kg celery root, 200 grams of fresh mushrooms, 100 g onion, egg 1, 50 s bread, 100 s breadcrumbs, parsley, flour, 50 g lard, salt, vegetable oil.
Celery cleaned, cut into slices and cook until tender in salted water. Mushrooms clean, wash, cut into thin noodles and together with the finely chopped onions, chopped parsley stew in a tablespoon of lard. Then it all together with celery and squeezed soaked bun mince. Add the egg, 60 s breadcrumbs, salt, formed into patties, run in them in breadcrumbs and fry on both sides in hot oil.
Serve with potato salad with mayonnaise.
TOMATOES STUFFED WITH MUSHROOMS
* Products for cooking: 8-10 fresh solid tomatoes, 200 g roast beef, chicken or pork, 150 fresh mushrooms, 60 g butter, 30 g vmaltsa, 30 g onions, 1 tablespoon finely chopped parsley, ground red sweet pepper, grated cheese g 30, 300 g sour cream, 50 g bread, salt.
Tomatoes are washed, the upper part is cut, a teaspoon is taken out the middle in a cup and left. Then the tomato inside the salt, sprinkle with ground black pepper and lay open side down on a tray to then use the juice. Mushrooms and onion finely chopped and quickly fried in the smaltse, add parsley greens. Fried meat is passed through a meat grinder along with water soaked in water and squeezed out with a roll, mixed with mushrooms, salt, pepper and stuffed with this stuffing tomatoes. Sprinkle with grated cheese on top. In a deep frying pan pour the juice of tomatoes, mix it with sour cream, spread there stuffed with tomatoes, put on top of a piece of butter and bake in a hot oven 12-15 minutes.
Serve with rice or potato garnish.
Vegetable "ASSORTED" with Mushrooms and Rice
* Products for cooking: 120 I carrot, parsley g 80, 50 g celery, 150 grams of fresh mushrooms, 250 grams of rice, lard g 50, 50 g grated cheese, parsley, salt.
Vegetables and mushrooms clean, wash, cut into cubes the same, quenched in salt water. Water should be a little bit. Figure lightly fried in fat, add finely chopped parsley, topped mushroom broth and vegetables, simmer, cover with a lid and not stir stew in the oven 30-35 minutes. Then removed from the oven, stir gently with mushrooms and vegetables.
Feeding on the table, sprinkle each serving with grated cheese.
VEGETABLE STICKS WITH MUSHROOMS
Products for cooking: 200 g carrots, 100 g celery, 50 g parsley, 100 g of fresh green peas, 100 grams of fresh mushrooms, 200 g young green beans, 100 g flour, 1 egg, 100 grams of milk, 1 tablespoon of lard, salt .
For breading: 50 g of flour, eggs 2, 150 g breadcrumbs.
For frying lard or vegetable oil.
Vegetables cut into small cubes and together with green peas cooked in salted water until tender, then the water was decanted and vegetables cool. Finely chopped mushrooms stewed in a tablespoon of lard, add the vegetables, warmed, domeshivayut 100 g flour, boiled 4-5 minutes (stirring all the time). Then pour the milk, add egg, salt, cook until thick consistency and cooled. Then the form of a thin, round sticks (4- 5 cm) run in them in flour, in beaten egg, breadcrumbs and fry in hot vegetable oil.
MUSHROOMS WITH SMOKED SALOM
* Products for cooking: 250 grams of fresh mushrooms, 150 g butter, 100 g smoked bacon (pork loin and bacon), eggs 10, 50 g onion, black pepper, salt.
In a saucepan put 50 g butter, 100 g thinly sliced ​​smoked bacon, chopped onions and mushrooms. Salt, pepper and stewed 30-35 minutes. In another bowl 100 g butter melted, cook eggs on it, spread it on a platter, top - stewed mushrooms.
Serve hot pa table.
MUSHROOMS WITH RICE
* Products for cooking: 250 grams of rice, grams of fresh mushrooms 300, 100 g lard, 100 g butter, 50 g onion, black pepper, 1 teaspoon ground red pepper, salt.
In a saucepan on lard fried rice and pour it bone or meat broth. Cook until tender. In another bowl with butter to brown the finely chopped onion, add at the end of chili powder and black pepper, sliced ​​mushrooms into small pieces and stew until tender. Then mixed rice with mushrooms, salted and served at the table hot.
Mushrooms in vegetable sauce
* Products for cooking: 250 grams of fresh mushrooms, carrots g 100, 100 g parsley, onion g 50, 100 g lard, 200 g sour cream, 1 / 2 teaspoon ground red pepper, ground black pepper, salt.
This dish is prepared from the ICVS different species of fungi. The lard stew with chopped onion, at the end add red pepper. Mushrooms cut into small pieces, put in a stew the onions, salt, sprinkle with black pepper and stew until tender. In another bowl in salted water cook the carrots, parsley, rub them through a colander, domeshivayut to the mushrooms and boil.
Feeding on the table, pour sour cream.
ROAST OF MUSHROOMS
* Products for cooking: 250 fresh mushrooms, 100 8 lard, 100 g onions, 200 g bone broth, 100 s green peppers, fresh tomatoes h 100, 1 / 3 teaspoon ground red pepper, salt.
The lard stew finely chopped onion, add the red pepper, finely chopped mushrooms, pour broth and salt. Through 3-4 minutes add chopped green pepper slices and tomatoes. Stew mushrooms until tender.
On the table is served with dumplings or boiled rice.
chop mushroom
* Products for cooking: 250 grams of fresh mushrooms, eggs 4, 50 g butter, lard g 50, 50 g flour, 500 g bone broth or beef broth, 200 s sour cream, black pepper, salt.
Mushrooms cut finely and stew in the pan in melted butter and lard. When they begin to soften, sprinkle with black pepper, flour, salt and extinguish even 5-7 minutes. Then pour the broth pse is to get a thick sauce. Eggs boiled hard-boiled, cut into cubes and feeding on the table to put each serving, pour cream on top.
Mushrooms with eggs
* Products for cooking: fresh mushrooms 250, 156 g lard, eggs 10, 250 grams of green peas, parsley, salt.
Mushrooms cut into strips and stewed in lard (75 g). In another bowl in the remaining lard stir fry eggs until half. Then domeshivayut them stewed mushrooms, salt and domeshivayut canned green peas and finely chopped parsley.
MUSHROOM OMELETTE
* Products for cooking: 250 fresh mushrooms, eggs 10, 120 butter, black pepper, parsley, salt, 2 tablespoons flour.
Mushrooms cooked in salted water until soft and finely chop. Whisk eggs with flour, domeshivayut to mushrooms, salt, pepper. In a frying pan heat the butter, is poured to a mixture of people with mushrooms and fry on one side. Sprinkle with finely chopped parsley and folded in the middle of two opposite ends.
Serve hot.
Bends, fried in sour cream
* Products for cooking: 250 grams of fresh mushrooms, lard 120, 100 g onions, sour cream g 400, 1 / 2 teaspoon ground red pepper, parsley, salt, ground black pepper.
This dish is prepared from any of the edible fungi. Mushrooms cleaned, washed, boiled in salted water (decoction is drained), finely sliced ​​and washed well with cold water. Then lard stew 5-6 minutes, finely chopped onions, add mushrooms to it, pour water or 100 g bulena. When the water evaporates, salt, add chili powder and black pepper, pour sour cream and boil for another 4-5 minutes.
Pa table served with dumplings or boiled rice.
fried mushrooms
* Products for cooking: 250 grams of fresh mushrooms, 50 g of flour, eggs 2, 200 g breadcrumbs, 200 grams of fat, salt.
For this dish selected medium-sized mushrooms. Their clean, wash and cook 15 minutes in salted water. Then decanted and cooled. Cold run in the mushrooms in flour, then in beaten egg and breadcrumbs. Fry in hot fat and served at the table in the form of heat.
MUSHROOMS, FRIED in the test
* Products for cooking: 1 kg hats fresh white mushrooms or champignons, 200 g lard, flour g 200, 300 g of beer, 50 g of vegetable oil, 3 egg, parsley, black pepper, salt.
Caps of fresh mushrooms clean, wash, sprinkle with black pepper, salt, dipped in beer batter and fried in hot fat. Prepared mushrooms sprinkle finely chopped parsley.
Preparation of beer dough: flour, beer, vegetable oil and stir well 3 yolk, salt, and then carefully domeshivayut solid foam of beaten egg whites 3.
mUSHROOM SOUFFLE
* Products for cooking: 400 grams of fresh mushrooms, 100 g bread, 5 eggs, 50 g lard, 1 teaspoon of finely chopped onions, 2 tablespoons bread crumbs, black pepper, 50 g butter, 30 g of grated cheese, salt .
Mushrooms finely cut and stew until cooked in fat with chopped onions and green parsley, add black pepper and salt. Her together with soaked in water and squeezed tightly loaf mince. Then kneaded well with the egg yolks and strong foam whipped egg whites. Dishes grease, sprinkle with breadcrumbs, spread it mushroom mass, cover with a lid and put in a large bowl with hot water. Boil over moderate heat 40-45 minutes.
Feeding on the table, each serving pour melted butter and sprinkle with grated cheese.
mushroom CUTLETS
* Products for cooking: 500 g fresh white mushrooms, 100 g butter, 100 g bread, 150 grams of milk, 3 eggs, ground black pepper, 50 g breadcrumbs, 200 g lard, salt.
Mushrooms, finely chopped, stewed until tender in butter and cooled. They are then mixed with the bun soaked in milk, eggs, salt, black pepper and 20 g breadcrumbs. From this mass formed patties, run in them in the breadcrumbs. Fry on both sides in hot lard.
STUFFED MUSHROOMS
* Products for cooking: 250 g fresh mushrooms or champignons, 100 g butter, 5 eggs, 100 g sour cream, 50 g bread crumbs, 100 g rolls, 100 g smoked bacon (loin or brisket), ground black pepper, salt.
Mushrooms clean, wash, cut legs, finely chopped and stewed in a small amount of butter, sprinkle with pepper and salt. Then add the mushrooms finely diced smoked bacon, hard-boiled eggs, sour cream and bread crumbs. All this is well kneaded and spread tubercles on the cooked mushroom caps. Then cut into thin slices of bun, spread their pas greased baking tray with butter and lay on top of stuffed mushrooms.
Bake in a hot oven and served at the table hot.
Tomatoes with mushroom filling
* Products for cooking: 600 grams of fresh mushrooms, 16 fresh tomatoes of medium size, 100 g butter, 80 g lard, 80 g onions, 200 g of beef broth, 30 g flour, 2 eggs, 30 g bread crumbs, parsley, ground black pepper, salt.
On top of the tomatoes cut out a circle, take out a teaspoon middle. Tomatoes are laid on the butter with a butterfly counter-top up with a cutout. In a separate dish in the fat browned finely chopped onions, stew in it finely chopped mushrooms, salt, sprinkled with pepper. Then add the finely chopped green parsley. If the juice is small, add the broth. When the sleep evaporates, sprinkle with flour, fry 4-5 minutes on a moderate fire, stirring constantly. Then sprinkle with breadcrumbs, add broth and add eggs. Tomatoes inside are sprinkled with black pepper, salt and filled with mushroom mass. Sprinkle with breadcrumbs, melted butter and bake in the oven at an average temperature of 40-45 minutes.
When a table sprinkled with finely chopped parsley.

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