Meals with fruits and vegetables

Dishes with mushrooms.

Dishes with mushrooms.Humanity knows about 100 kinds of edible mushrooms, but they generally use only the most precious: white (fresh and dry), Krasnoholovets and grandmother (fresh) volnushki, chanterelles, mushrooms and mushrooms (for salting), russule.
Marinating fungi spread only in the XX century, although vinegar has been known to us for ages. The reason probably is that mushrooms are used mostly just for a snack, and dried and salted with much wider culinary use, soups, main dishes, cakes and more.
Mushrooms have a low calorie content, they contain little fat and carbohydrates. Unlike other plant products in fungi from 15 76% for solids are nitrogenous substances, not hydrocarbons. Carbohydrate some of them also unusual: in other plant cell walls mainly consist of cellulose and napivklitkovyny, the fungi also contain chitin and chitinous substances that are not subjected to the action of digestive enzymes.
Peculiar as digestible carbohydrates mushrooms. They include trehaleza - sugar that is not found in other plants, andDishes with mushrooms. glycogen, which is usually part of the animal products. Mushrooms also interesting that contain vitamins necessary for a person that is missing or vegetables contained in them in very small quantities, such as: V V2, V6, D, H, nicotinic and pantothenic acids.
Special originality of dishes with mushrooms give their flavor and aroma. The taste is caused by a high content of extractives: nitrogenous compounds (amino acids, nitrogenous bases, and so on. F.), Carbohydrates and minerals.
The nutritional value of mushrooms depends on their type, location and distribution stage. Nutrients are distributed unevenly mass fungus: the cap them more in the leg - less.
Aromatic substances contained in mushrooms, stimulates the appetite, increase the secretion of gastric juice, promote better metabolism, digestion and digestion, strengthens the nervous system. Mushrooms diversify a diet.
In the food consumed only fresh edible fungi ages. Niasvizh mushrooms consume dangerous. Mushrooms belong to the perishable products. Proteins and fats contained in them unstable,
and some time after collecting mushrooms in body tissues arise deep process of decomposition.

Before cooking mushrooms should be carefully boil. To avoid the risk of getting eaten poisonous mushrooms during inspection must first pay special attention to their appearance. All unknown, suspicious, wormy mushrooms very old and need to throw for even one unsuitable fungus may cause serious poisoning.

Poisonous mushrooms can be defined not only by their appearance, but in the following ways: a silver spoon, dropped in broth with poisonous mushrooms, covered with brown patina; onions, dropped into boiling broth with poisonous mushrooms, blackens, salt poured on the cut toxic fungus becomes yellow coloring; to cut toxic fungus is released white juice, pulp and bluish fungus blackens quickly.
After inspecting and sorting the mushrooms must be subjected to cold working: they obchyschayut adhering to leaves, pine needles and soil contaminated remove the lower part of legs and damaged areas, carefully washed with cold water (except for drying and butter). We must observe strict rules: mushrooms collected or purchased on the market, it should be immediately subjected to primary processing. Keep raw mushrooms can not.
Mushrooms and Krasnoholovets washed in water, adding vinegar or citric acid. For culinary use mushrooms sorted into small, medium and large. Small mushrooms with legs and medium caps tend to use whole; large cap mushrooms cut.
To while processing mushrooms not blackened, their cleaning as immersed in a pan of cold, slightly salted water to which you can add a little vinegar.
After the Cold mushrooms subjected to heat treatment in unsalted water. White Mushroom and two to three times oshparyuyut boiling water. All other tubular plate and mushrooms should boil over 5-7 minutes. After that mushrooms can be cooked various dishes.
Another strict rule: mushrooms should prepare only one type alone.
Dried mushrooms are washed several times with warm water and soak in cold water (in grams mushrooms 100 700 ml of water) for swelling (6-12 hours), while they do not razmoknet and become like fresh raw mushrooms. Then carefully poured the water into another bowl and wash the mushrooms. Dried mushrooms cook over 60 minutes without salt in the water in which they nabuhaly. If you plan to cook, you have to wash them on the eve of the evening, as indicated above, and put the milk in the morning chop and fry.
Using salted or pickled mushrooms are drained pickle (marinade) and remove the spices. Too much salt or vinegar remove by washing in cold boiled water.
After the initial heat treatment mushrooms cut into strips, cubes, slices, slices or cubes. All those delicious mushrooms dishes, the smaller their sliced.
Remember that dish of mushrooms cooked in enamel, aluminum or stainless steel container. Mushrooms do not need long to expose the heat treatment, for thus deteriorating the digestibility of food disappears flavor. Optimal cooking time and cooking mushrooms - not more than 30-60 minutes.
Dishes with mushroomsSALADS
Yiz Salad of fresh mushrooms.
Mushrooms cooked in salted water, broth poured and cooled mushrooms and cut into slices. Onion or green onion finely chopped and mixed with mushrooms. Then fill with oil, vinegar and pepper, salt and gently stirred. Salad spread in bowl and decorate the bow.
* Mushrooms - 300 g onions or chives - 80 g, oil - 80 g g -10 vinegar, black pepper, salt.
Salad with mushrooms with eggs.
Mushrooms cook in salted water, drained broth, mushrooms, cool and cut into slices. Hard Boiled eggs and cut into slices and combine with mushrooms. The mass is filled with oil and vinegar, salt and mix. Before serving taught in a bowl and sprinkle with parsley or dill.
Fresh mushrooms - 300 g eggs -2 pcs., Vinegar - 15 g, oil - 40 g parsley or dill - 15 g salt.
Salad with mushrooms with sour cream.
Marinated mushrooms washed, back in the colander, cut into strips and combine with chopped green onions. Fill with sour cream, salt and mix. Salad spread in a bowl, sprinkle with black pepper and decorate with parsley.
* Mushrooms - 300 g sour cream - 180 g green onions - 50 g parsley - 20 g; black pepper, salt.
Salad with mushrooms with horseradish.
Dried mushrooms soaked in milk for zamochuyut 8-10 hours. Then they are cut into slices and fry in vegetable oil. Cool. Sour cream mixed with grated horseradish and this mass pour the mushrooms, put in a salad bowl. Before serving sprinkle with chopped dill.
* Dry mushrooms - 200 g sour cream - 200 d, horseradish - 100 g, oil - ZO g, dill - ZO g
Salad with salted or pickled mushrooms.
Brine (marinade) drained mushrooms cut into slices, add sliced ​​bulb or green onions, canned green peas and boiled potatoes cut into slices. All seasoned mayonnaise and placed in a bowl. Before serving sprinkle with chopped dill.
* Mushrooms - 500 g canned green peas - 300 g, onions - 150 g or chives - 100 g potatoes - 150 g mayonnaise - 200 g, dill - 30 g salt.
Mushrooms and onions.
Pickled or salted mushrooms (white mushrooms, mushrooms) are removed from the marinade (brine), carefully sorted and cut into slices or wedges. Before serving them seasoned butter or sour cream, put in a bowl and sprinkle with finely chopped onions.
* Marinated or pickled mushrooms - 520 g onions or chives - 60 g, oil - 60 100 cream g or h
Mushrooms with oil.
Prepared fresh or dried mushrooms cook until tender, cut into slices, add chopped onions, mix, pour the vinegar, allow to stand 20 minutes and fill with oil, pepper and salt.
* Fresh mushrooms - 800 grams or dried mushrooms - 200 g, onions - 200 g of vinegar - thirty grams, oil - 40 g, black pepper, salt.
Mushroom caviar with mustard.
Dried mushrooms cook until tender, drained broth, mushrooms obsushuyut, finely chopped, add the chopped pickled mushrooms and green onions, mince and mix with sauce made from vinegar, mustard, salt, pepper and oil.
For the sauce, prepared mustard diluted oil, mix thoroughly, then add vinegar, pepper and salt.
* Dried mushrooms - 200 g pickled mushrooms - 100 g, oil - 40 g, prepared mustard -15 g green onions - 180 g of vinegar - 20 g, black pepper, salt.
Caviar from dried mushrooms.
Dried mushrooms trained cook and mince. Finely chopped onions Passer in butter, cooled, combine mushrooms, salt, seasoned with vinegar, black pepper and mix well. Caviar taught in a bowl and sprinkle with chopped herbs.
* Dried mushrooms - 100 g, onions - 180 g, oil - 80 g g -10 vinegar, black pepper, salt.
Mushroom caviar and garlic.
Dried mushrooms are washed, soaked, cooked, washed the remains of sand and finely crushed. Onions finely cut and Passer in butter. Connecting it with the mushrooms, salt and warm over low heat for 10 minutes.
After that, a lot of cool. Before serving seasoned mashed garlic and vinegar. Served with salad, sprinkled with green onions.
Dried mushrooms - 100 g, onions - 190 g green onions - 40 g, oil -; 80 g garlic - 10 g of vinegar - 10 g salt.
Hot snacks are served at banquets in the holidays. Unlike the second hot dishes hot food products cut into small slices, cubes or blocks, that is, so as not to have to use a knife.
From the second hot dishes such as appetizers differ sharper taste, appearance and serving oryhinaanym.
Hot snacks are served in small quantities and only with those side dishes that are part of dish or sauce.
Plates, which pose different dishes with hot snacks, cover with paper towels.
Stewed mushrooms with tomatoes.
Prepared fresh and processed mushrooms cut into slices, fry in a pan with butter, add the fried onions and cream sauce and stew. Before serving their portion placed on the pan, put the top four separate slices of roasted tomatoes and sprinkle with chopped dill.
* Mushrooms - 360 g butter - 60 g cream sauce - 400 g, onions - 80 g tomatoes - 400 g, dill - ZO g
Mushrooms in cream sauce with potatoes.
Obchyschayut potatoes, wash and cook. Processed fresh mushrooms cut into slices and fry in butter, add fried onions, pour cream sauce and stew. Before serving mushrooms placed on the middle portions of the pan and put on the edges of boiled new potatoes and sprinkle with the same size of chopped dill.
* Mushrooms - 400 g butter - 40 g sour cream - 200 g potatoes - 400 g, onions - 80 g, dill - thirty grams of salt.
Mushrooms baked in sour cream.
Prepared mushrooms cut into slices, fry in a pan with butter, add the browned onions, pour cream sauce and bring to a boil. Then put it into portions pan, sprinkle with grated cheese, sprayed with melted butter and bake in the oven until golden crust. Before serving sprinkle with chopped dill.
* Mushrooms - 360 g butter - 60 g cream sauce - 400 g cheese - 20 g, dill - 30 hours
Mushrooms in a choux pastry bun.
Mushrooms cut into slices, fried with butter, add chopped fried onions, cream sauce, boil and fill this mass of choux pastry buns.
Making muffins. In the bowl of water put butter and salt and bring to a boil. Pour the sifted flour, then cook for a lot of 2-3 minutes, stirring carefully. Then the dough is cooled to 50-70 ° C and, stirring, gradually add the eggs. Prepared choux pastry spread with pastry bag and released the letter in the form of rolls. Bake in oven for - 30-35 min at 180- 200 ° C.
* Mushrooms - 500 g butter - 100 g, onions - 100 g cream sauce - 200 g salt; Mr. ready to 250 rolls; flour - 120 g butter - 60 g, water - 110 g yaytsya- 4, 5 pcs., salt.
Tomatoes stuffed with mushrooms.
In prepared small fresh tomatoes cut top on 1 / 4 height, squeezes out the juice and remove the seeds and pulp of. Onions finely cut and Passer ia oil, add finely chopped fresh mushrooms, tomato puree, garlic, finely chopped parsley and continue to saute another minute 5-7. The entire mass is mixed with ground breadcrumbs, salt and seasoned pepper. Stuffing placed in the prepared tomatoes, sprinkle with grated cheese, sprayed with melted butter and bake in the oven.
* Tomatoes - 600 g mushrooms - 180 g, onions - 80 g tomato puree - 40 g ground biscuits - 40 g butter - 60 g garlic - 15 g cheese - 20 g parsley - 30 g, black pepper, salt.
Mushrooms baked with tomatoes and eggs.
Prepared mushrooms are cooked, cut into slices and fry in butter. Fresh tomatoes oshparyuyut, obchyschayut of peel, cut into slices, mix with mushrooms and stew over 8-10 minutes. Then the mass spread on greased metal dish, top producing raw eggs, salt, sprayed with melted butter and bake in the oven. The dish is served hot, sprinkled with dill.
* Fresh mushrooms -160 g tomatoes - 280 g, eggs - 4 pieces. -40 G butter, dill - 30 g salt.
Mushroom soup.
Mushroom broth is cooked mainly concentrated and diluted to the desired concentration boiled water. Dried mushrooms carefully sorted and washed, put in a saucepan and fill with cold water. A 4-5 hours of water poured into the second vessels, nabuhli washed mushrooms, salt and cook in the same water where they were soaked, until tender. Ready filtered broth and mushrooms washed to remove the remains of sand.
* Dried mushrooms - 50 g l -3,5 water, salt.
Mushroom soup with ears.
Mushrooms handle and cook until tender. Then add chopped root, black pepper and salt. Broth give brew. Mushrooms and roots are ground finely and fry in butter. Soaked and wrung stale bun chopped parsley and mince and mix with mushrooms and roots. Mass seasoned with pepper and salt. The flour, eggs and water knead the dough is fresh, as the dumplings, thin it rozkachuyut and cut into squares 4X4 cm. Prepared stuffing is placed on squares of dough and zaschypuyut, connecting angles at the base of the triangle. Ears boiled in salted water. Ready ears put in a plate and pour the hot mushroom broth. Before serving sprinkle with dill.
* Dried mushrooms - 35 g butter - 60 g, onions - 50 g, onions - 50 g carrots - 50 g parsley root - 30 g, dill - 30 g parsley - 10 g black pepper salt; for the dough: flour - 200 g, eggs - 1 pcs., water - 70 hours
Mushroom soup garnished with semolina.
Dried mushrooms are soaked. Mushrooms cooked at low heat for 30-40 minutes. Add chopped onions and roots, salt and continue to cook until done. For 15-20 minutes before end of cooking, add pepper. Broth give the brew, filter, fill with oil and heat to boiling. Mushrooms are well washed from the remnants of sand, cut into strips, mix with chopped parsley and put in the broth. In salted boiling water pour squirt fine semolina and cook until 15 minutes. Cooked semolina mass poured onto cooled wet dish or sheet of stainless steel. When the mass cools down, it is cut into large cubes, put in a bowl and pour hot mushroom broth with mushrooms. Before serving sprinkle with chopped dill.
* Dried mushrooms - 35 g butter - 60 g, onions - 50 g carrots - 50 g parsley root - ZO g, dill - thirty grams of salt; for garnish, semolina - 150 g, water - 475 hours
Soup with fresh mushrooms garnished with green peas.
Fresh mushrooms coarsely chopped, pour cold water and cook at low heat. A 20- 30 minutes put roots, bell pepper and cook until tender. Give brew broth, seasoned butter. Mushrooms cut into strips, mix with green peas, pour broth part so that the mass covered, and bring to a boil. Then the hot mass decomposed in the dish, pour hot broth and serve, sprinkled with dill.
Mushrooms - 300 g butter - 40 g canned green peas - 120 g carrots - 50 g parsley or celery root - 30 g, dill - 30 g salt.
Borsch with mushrooms and prunes.
Washed mushrooms are boiled until tender and cut into strips. Beets and cut into strips, salt, add tomato puree, mushroom broth of (250 ml) and stew until soft. Finely chopped onions, carrots and parsley root fry in butter and mix with browned flour. In the mushroom broth put the cabbage and potatoes, bring to a boil, add prepared mushrooms, washed prunes, bay leaf, pepper, salt, vinegar stewed beets, roasted roots and onion and cook until tender. Before serving soup on the table sprinkled with chopped parsley.
* Beets - 400 g cabbage - 400 g potatoes - 500 g butter - 20 g carrots - 80 g parsley root - 80 g, onions - 80 g flour - 25 g tomato puree - 100 g dried mushrooms - 100 g prunes - 100 g of vinegar - 25 g, bay leaf, black pepper, salt.
Borsch with mushrooms.
Dried mushrooms wash and cook until tender. Beets are washed, obchyschayut and cut into strips, sprinkle with salt and sugar, vinegar sprayed carefully grind, are in the pot, add tomato puree, mushroom vschvar and stew. Then add sliced ​​into strips and fried in butter onions and root and continue to simmer 10-15 minutes. In the boiling mushroom broth put poshatkovanu cabbage, and through 7 minutes add stewed beets with vegetables, mushrooms cut into strips and allow to boil. At the end of cooking fried seasoned flour, diluted with cold mushroom broth and cook until tender. The finished soup is poured into the dish, put sour cream and sprinkle with chopped parsley or dill.
* Dried mushrooms - 35 g, beets - 400 g -400 g cabbage, potatoes - 400 g, onions - 80 g butter - 40 g tomato puree - 60 g carrots - 80 g flour - 20 g sugar - 20 g parsley root - 40 g sour cream - 40 g of vinegar - 15 g salt.
Mushroom solyanka.
Dried mushrooms are washed, soaked and strain off the broth, mushrooms washed in changing water from tailings sand and cut into strips. Onions cut into slices and Passer in butter, adding at the end paseruvannya tomato puree. Salted or pickled cucumbers obchyschayut and release of large seeds, cut into slices, pour water and suggest. The broth is drained. Too pickles washed with cold water. Then cucumbers combined with fried onions, tomato chauray, kaportsyamy and warm up all together. In the boiling mushroom broth put solyaykovu prepared mass (fried onions, stewed cucumbers, kaportsi), mushrooms, olives or olives (if using olive tree, they should be cropped in a spiral to release from bones) and cook over 7-10 minutes. At the end of cooking salt, add sour cream and skyboch¬ku purified and devoid of seeds of lemon. Before serving sprinkle with chopped parsley or dill.
* Dried mushrooms - 40 g, onions - 200 d, salted or pickled cucumbers - 200 g tomato puree - 70 g lemon - 40 g olives or olive - 100 g butter - 40 g parsley or dill - thirty grams kaportsi - 100 g sour cream - 100 g salt.
Mushroom soup with dumplings.
Dried mushrooms are soaked, cooked, strain off, washed residue from the sand and cut solom¬koyu. Prepare custard dumpling. To do this, pour boiling water in a third portion of flour, stir thoroughly and remove bowl from heat. When the dough has cooled, it added eggs, then mixed well the rest of the flour, rozkachuyut layer thickness and cut into cm 2 dumplings. In the filtered mushroom broth put sliced ​​potatoes cooked over 10-15 minutes, add a slightly browned onions, parsley, mushrooms, dumpling, bay leaf, pepper, salt and cook until tender. Before serving sprinkle with parsley.
* Dried mushrooms - 35 g potatoes - 400 g parsley root - 70 g butter - 60 g, onions - 80 g, bay leaf, pepper, salt, parsley - thirty grams; for the dumplings: boroshono - 240 g, water - 125 g, eggs - 1 pieces.
Mushroom soup with homemade noodles.
The flour, eggs and water knead the dough, thinly rozkachuyut it, sprinkle with flour and allow to dry. Then cut the dough into strips wide 4-5 cm, consists of each other and cut into strips. Cut noodles are laid out on a board with a thin layer, slightly sprinkled with flour tion and dried over 60 minutes. Dried mushrooms are soaked, boiled until cooked, strain the broth, mushrooms cleaned of residues of sand and cut into strips. In the boiling mushroom broth put sliced ​​into strips and fried in butter and onion roots, poured noodles, salt and cook until tender. Before serving in a bowl put sliced ​​mushrooms and pour hot soup, sprinkle with chopped parsley or dill.
* Dried mushrooms - 35 g, onions - 80 g carrots - 80 g parsley root - 35 g butter - 15 g parsley or dill - 30 g; for noodle flour - 120 g, eggs - 1 pieces. ve¬shkove oil - 5 g, water - 20 hours
Mushroom soup dumplings.
Dried mushrooms cook in salted water, strain off, washed sand and remains of mince. Onions cut into slices and Passer in butter, then grind it and mix with raw egg yolks and mushrooms. After this mass pour the flour, stir, pour the mushroom broth slightly cooled, stir again and add the beaten egg whites again carefully mix, salt and seasoned pepper. With a spoon form dough prepared dumplings and cook them in boiling mushroom broth over 10-15 minutes. Before serving in soup put the butter and sprinkle with dill.
* Dried mushrooms - 30 g flour - 120 g, onions - 50 g, eggs - 1 pcs. Butter - 40 g salt.
Mushroom soup with pearl barley and potatoes.
Dried mushrooms are soaked, washed, cooked, washed, cut into cubes and strain off. Peeled boiled in water, add butter, potatoes and bring to readiness. Then pour the broth, put mushrooms, sliced ​​and fried in butter onions, salt and allow to boil. Before serving put the sour cream and sprinkle with dill.
8 Dried mushrooms - ZO g barley grains - 120 g butter - 200 g, onions - 80 g potatoes - 350 g sour cream - 200 grams of salt.
Soup with fresh mushrooms and potatoes.
Legs mushrooms finely cut and Passer in butter and caps cut and boil in water for 30-40 minutes. Roots cut into slices, onion straws together Passer in butter. Potatoes cut into cubes. In the boiling mushroom broth put legs browned mushrooms, roots, onions and potatoes and cook until tender. At the end of cooking add the chopped tomatoes and salt. Before serving add sour cream and sprinkle with parsley or dill.
* Fresh mushrooms - 400 g butter - 120 g carrots - 80 g, onions - 80 g potatoes - 350 g parsley root - d 80, 150 pomidory- g sour cream - 120 g greens - 30 g salt.
Mushroom soup with potato dumplings.
Dried mushrooms are soaked and cooked. Potatoes are boiled, obsushuyut and hot rubbed through a sieve. Murder eggs, pour the flour and salt and stir thoroughly. Two teaspoons form the gnocchi and lower them in boiling mushroom broth. The finished soup before serving sprinkle with chopped parsley or dill.
* Dried mushrooms - 35 g or fresh - 400 g potatoes - 300 g, eggs - 2 pcs., Flour - 50 g parsley or dill - 30 g salt.
Caps smorzhiv cut off from the roots, soaked for 1 hours in cold water, thoroughly washed, 2-3 times changing the water, and boil in salted water for 10-15 minutes. pour broth
Krasnoholovets grandmother and soups are not used because they give a dark teas. they should fry, simmer, add salt and marinate.
Russule first fried, then salted. These fungi can provide as pickles.
Nameko better cook, you can add salt and marinate, zahotovlyayuchy the future.
Chanterelle, unlike other fungi, worms never affected. they can fry, add salt and marinate.
Before stewing mushrooms should always fry.  

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