Main dishes with mushrooms.

Mushrooms in milk sauce with cream.
Obchyschayut mushrooms, cleaned, cut into slices, sprinkle with salt and pepper. Putting them in a saucepan with a thick bottom, pour milk sauce and cream in equal amounts, put butter. Suggest under cover until tender. Before serving seasoned with lemon juice.
* Dried mushrooms - 800 g milk sauce - 200 g cream - 200 g butter - 20 g, pepper, salt.
Smorzhi, fried in oil.
Processed and well washed smorzhi cut into slices, put in hot water and cook over 7-10 minutes (without covering hood!), Then back in the sieve and squeeze. Next salted mushrooms, sprinkle with pepper, lemon juice sprayed. Fry in oil until golden crust. Before serving sprinkle with herbs posichnoyu.
* Sweet mushrooms - 1 kg, olya - 100 g, lemon - 1 pc., Greens - 30 g, pepper, sіl.
White mushrooms, fried in sour cream.
Prepared mushrooms cut into slices and purified potato - cubes. Fried potatoes with fat until soft, then put back the same chopped mushrooms and fry until cooked. Then add lightly browned dybulyu bulb, flour, pepper and mix. After adding cream, all bring to a boil and cook over 7-10 minutes. Before serving put the mushrooms in a pan or bowl and sprinkle with dill or posichnoyu parsley.
* Fresh mushrooms - 800 g potatoes - 400 g, onions - 100 g butter - 40 g flour - 20 g sour cream - 200 g greens - 30 g, pepper, salt.
White mushrooms, fried with onions.
Cap mushrooms cut into strips or slices and fry in butter until golden color, fill with salt and pepper. Then to this add chopped onion and finely chopped mushrooms and legs continue to fry until cooked. Before serving sprinkle with chopped parsley.
* Fresh mushrooms - 1 kg, onions - 100 g butter - 100 g parsley - 30 g, pepper, salt.
Seine puree.
Purified fresh mushrooms are well washed and mince. The mass of salt, seasoned pepper, lemon juice and fry until the mixture thickens. The finished puree seasoned sauce and warm milk over 4-6 minutes. Submit to batch frying pan or lamb, sprinkled with chopped herbs.
* Fresh mushrooms - 1 kg butter - 60 g sauce - 160 g lemon - 1 pcs., Green - thirty grams, pepper, salt.
Stewed mushrooms.
Cooked mushrooms or mushrooms cut into slices and fry over 6-9 minutes at high heat. Then placed in a saucepan and pour cream sauce, add the bay leaf and pepper and stew over 7 minutes. Then put the mushrooms in roasted potatoes, diced and sliced ​​fried onions and ground nutmeg. All gently stir and stew at low heat until tender. Before serving sprinkle with dill.
* Fresh mushrooms - 800 g potatoes - 400 g sauce - 300 g butter - 60 g, onions - 100 g, dill - 30 g, nutmeg, bay leaf, pepper, salt.
Mushrooms baked with tomatoes.
Processed mushrooms cook until tender. Onions finely chopped and fried in a pan. There also prepared to put the mushrooms and fry with onions over 10-15 minutes. The mass of seasoned red sauce. Oshparyuyut tomatoes with boiling water, remove the peel, cut in half and fried in a pan with fat. Mushrooms put on the pan, they roasted tomatoes, salt on top, sprinkle with pepper and grated cheese and bake in the oven. Before serving sprinkle with chopped dill or parsley.
* Fresh mushrooms - 800 g tomatoes - 400 g butter - 80 g, red sauce - 200 g, onions - 60 g cheese - 40 g parsley or dill - 30 g, black pepper, salt.
Mushrooms in cream sauce.
Cooked mushrooms (white, dragonflies, smorzhi, mushrooms) cut into slices and fry in butter over 10-15 minutes. Then they pour cream sauce and boiled for 6-7 minutes. Before serving sprinkle with parsley or dill.
These fungi can bake in the oven. In this case, the mass portion placed on the pan, sprinkle with grated cheese, sprayed with melted butter and bake until golden crust. Before serving sprinkle with dill.
* Fresh mushrooms - 1 kg butter - 80 g cream sauce - 300 g cheese - 40 g greens - 30 hours
Baked mushrooms.
Prepared finely chopped mushrooms salt, pepper and sprinkle Passer to remove the juice. Then add the chopped onion and fry over 15 minutes, add garlic, rub with chopped parsley, pour milk sauce, mix well and put in a greased pan portion, sprinkle with grated cheese mixture with breadcrumbs, ground, sprayed with melted butter and bake in the oven.
Mushrooms can bake a bun.
To do this, cut the roll in half lengthwise, each half of the pulp is removed, giving them a form of "shuttle". In the prepared muffin thus put a lot of mushroom, sprinkle with grated cheese and baked. Before serving sprinkle with chopped dill.
* Fresh mushrooms - 1 kg butter - 100 g milk sauce - 200 g, onions - 80 g cheese - 20 g ground biscuits - 20 g garlic - 4 g greens - 30 g buns - 2 pcs. by 75 g, black pepper, salt.
Pilaf with mushrooms.
Obchyschayut Fresh mushrooms, washed and put in salted boiling water for 5 minutes. Then they are finely cut and Passer in butter. Rice soaked in salted water for 2 hours. Prepared mushrooms are placed in a pot with a thick bottom, add the rice, stir and pour all the water so that it covers a lot on 2 cm. Close the lid and bring in the oven until cooked. Before serving sprinkle with chopped herbs.
Fresh mushrooms - 400 grams, rice - 600 grams Ghee - 160 g, pepper, salt.
Stuffed mushrooms.
Sampling is big, strong cap mushrooms.
Since mid caps cut out of the pulp, then fry them in vegetable oil heated at uniform and then filled with stuffing. Oshparyuyut tomatoes with boiling water, peel and obchyschayut of salt, then cut in half and fried in oil. Then they are placed in a dish. On top put caps stuffed with mushrooms, sprinkle with breadcrumbs, oil sprayed and baked.
To prepare the stuffing of stem and mid caps with pulp finely excised, Passer in butter with chopped onions, parsley and garlic mashed and seasoned ground breadcrumbs, salt and pepper.
Fresh mushrooms - 1 kg, tomatoes - 400 g oil -100 g, onions - 80 g garlic - 4 g ground biscuits - 20 g greens - 50 g, pepper, salt.
Stuffed mushrooms.
Obchyschayut mushrooms and wash. One third of them are ground, well fried, add grated stale bread, raw eggs, chopped onion, pepper and salt and mix everything well. Prepared stuffing is placed on shapynky mushrooms, salt and fry in butter. Before serving sprinkle with parsley.
* Fresh mushrooms - 800 g butter - 80 g stale roll - 100 g, onions - 200 g, eggs - 2 pcs., Parsley - 30 g, pepper, salt.
Baked mushrooms.
Prepared mushrooms cut into thin slices, salt, sprinkle with pepper and fry in butter. Pour milk and cream sauce, boil for partial removal of the liquid. When they are ready, spread on a pan, sprinkle with grated cheese and bake in the oven.
* Mushrooms - 1 kg milk sauce - 200 g cream - 200 g butter - 60 g cheese - 40 g, pepper, salt.
Fresh mushroom burgers.
Well washed and soaked dried mushrooms cook until cooked, strain off the broth, mushrooms excised finely, add grated stale white bread, lightly fried onion, pepper, salt, eggs and chopped parsley. All is well mixed, form patties in 2 pieces. per serving, paneer them in flour and fry in butter on both sides until golden brown.
Cooking sauce. Onions, carrots and parsley root, finely cut into strips and fry, add the tomatoes and fry for another minute 15. Then add the browned flour, mix, dilute broth, cook over 40-50 minutes, rub through a sieve, bring to a boil and seasoned butter.
Before serving mushroom burgers on the table tomato sauce served separately or poured on the side and top burgers sprinkled with dill.
* Dried mushrooms - 250 g wheat bread - 250 g, eggs - 4 pcs. Butter - 60 g flour for breading - 50 g parsley - 30 g ,. pepper, salt; For the sauce, broth - 250 g flour - 10 g butter - 80 g, onions - 50 g carrots - 50 g parsley root - 50 g tomato puree - 150 g sugar - 10 g, dill - 40 g salt.
Stew with pickled mushrooms.
Pickled mushrooms (mushrooms, mushrooms, volnushki, butter) washing with cold water, very salty mushrooms soaked in cold water for 2-3 hours. Wash the mushrooms cut into cubes and fry. Separately, cut into cubes and fry the potatoes, carrots, parsley root and onion. All vegetables mixed with fried mushrooms, sour cream, tomato chauray, salt, black pepper and bay leaf and stew until tender. At the end of stewing can add canned green peas. Before serving on the table sprinkled with melted butter and sprinkle with chopped parsley.
* Pickled mushrooms - 1 kg, potatoes - 500 g, onions - 200 g carrots - 100 g parsley root - 100 g sour cream - 125 g tomato sea - 60 g butter - 80 g, dill - 40 g, black pepper, salt.
Chicken with mushrooms and rice.
Fresh mushrooms cooked over 30 minutes in a little water, then strain off and finely excised. To add mushrooms steamed rice, chopped onions, egg, pepper and salt and mix thoroughly. From the prepared mass form cutlets, paneer in a small nasicheniy onion and fry in strongly heated oil until golden crust on both sides. Served with green pepper, sprinkled with parsley.
* Mushrooms - 200 grams, rice - 80 g, onions - 80 g, eggs - 1 pcs., Flour - 20 g, oil - 35 g, black pepper, salt, peas - 600 g parsley - thirty grams .
Baked with dried mushrooms.
Dried mushrooms are washed, soaked in milk and cook it until tender. Neobchyschenu cook potatoes until soft, cut into slices and obchyschayut. Cut slices onion fry in butter. In oiled saucepan put a layer of potatoes (half of normal), it - the whole mushroom caps and onion, salt, sprinkle with ground black pepper, and put the rest on top of potatoes, then pour cream and bake in the oven.
* Dried mushrooms -40 g g -1000 potatoes, onions - 100 g butter - 60 g sour cream - 150 g milk - 350 g, black pepper, salt.
Mushrooms with eggs.
Fresh prepared mushrooms cut into slices, salt, add the butter and stew at low heat until tender, occasionally pouring hot water. For 7 minutes before the end of stewing horoshynok put some black pepper, bay leaf and chopped parsley and dill. Ready mushrooms remove from heat and fill with whipped eggs and lemon juice.
* Mushrooms - 700 g butter - thirty grams, eggs - 2 yit., Lemon - 1 pcs., Parsley and dill - 40 grams, spices, salt.
Skewers of dried mushrooms.
Soaked in milk dried mushrooms strain off, cut into large slices (small not cut), onions - thick slices and fresh lard - squares measuring 3X4 cm thick 0,3 cm. Then, mushroom slices, alternating with slices of onion and squares of bacon, string on wooden or metal skewers, sprinkle with salt and black pepper. Barbecue placed in a deep frying pan or saucepan, pour the milk, which soaked mushrooms, bring to a boil, cover with a lid and stew at low heat until 40 hydrocarbons. Served on a la carte dishes, next put coarsely chopped green onions, sliced ​​fresh tomatoes, all decorated with slices of lemon, parsley and sprinkle with chopped dill. You can apply for garnish rice or mashed potatoes.
* Dried mushrooms - 60 g, onions - 300 g green onions - 70 g fresh bacon - 150 g g pomidory- 150, 1-lemon pieces. Dill - 30 g, parsley, salt.
Mushroom Casserole.
Prepared fresh mushrooms are cooked, strain off the broth and mushrooms finely crushed. To add chopped mushrooms fried in vegetable oil with chopped onion, breadcrumbs milled, pour a little oil and mushroom broth, salt, sprinkle with black pepper and mix well. The resulting mass is put into a greased and sprinkled with breadcrumbs milled form, level surface, close lid and bake in oven for 40-45 minutes. Ready meals define deep lancing thin wood chip, if it remains dry - casserole ready. Through its 10 minutes from the walls separating knife forms, spread on a platter, cut into pieces and portions before serving pour sour cream and sprinkle with chopped dill.
* Mushrooms - 400 g butter - 200 g, onions - 300 g dried - 200 g sour cream - 200 g, black pepper, salt, dill.
Pudding with dried mushrooms.
Prepared mushrooms are cooked, well cleaned from the remnants of sand soaked in milk, stale bread, onions Passer in butter. Mushrooms, roll and onion mince. Fresh egg yolks grind with butter and combine with mushroom mass, salt, sprinkle with black pepper and add the beaten egg whites and then a lot of good mix. HF mushroom pudding put into prepared pan, greased and sprinkled with breadcrumbs, level the surface and bake in oven for 45- 50 minutes. The finished pudding is removed from the mold and cut into pieces a la carte. Before serving pour sour cream and sprinkle with chopped parsley or dill.
* Dried mushrooms - 40 g, onions - 70 g butter - 70 g, eggs - 4 pcs., Roll - 90 g sour cream - 150 g, black pepper, salt.
Pudding with pickled mushrooms.
Half the mushrooms finely crushed, combined with fried onions and fry for another minute 20. One egg yolk rubbed with butter and mix with soaked in milk and passed through a meat grinder rolls. Then add the rest of the mushrooms, the remaining yolks, chopped parsley, salt, pepper and mix everything well. Then carefully add the beaten egg whites and mix again. The finished mass spread in a greased and sprinkled with breadcrumbs form pudding, close lid and bake in oven for 45-50 minutes. Ready for pudding vyderzhuyut 10 minutes after baking removed from the mold and cut into pieces a la carte. Before serving pour melted butter and sprinkle with chopped dill.
* Pickled mushrooms - 300 g, onions - 40 g butter - 60 g, eggs - 4 pcs., Roll - 150 g milk - 150 g dried - 20 g, pepper, salt, dill - ZO g
Salt mushrooms in a skillet.
Fresh mushrooms cooked in a little salted water for 25 minutes, strain off, cut into small slices and fry in butter. Separately Passer sliced ​​julienne onions and mushrooms permishuyut of adding purified and cut into small cubes supposed pickles. Biloholovkovu Fresh cabbage cut into strips, place in pan, salt, seasoned with sugar, vinegar, grind and add browned roots, cut into strips and onion, mushroom broth and a little butter and stew over 25-30 minutes. Then add mushroom broth diluted with cold fried flour, tomato puree, purified and deprived of grains pickles, sliced, sugar, black pepper, bay leaf and salt and all is well mixed, then stewed over 20 minutes. In a greased and sprinkled with breadcrumbs portions pan put half of the cabbage with cucumbers, cabbage - mushrooms with onion and cucumber, well leveled again covered with a layer of cabbage with cucumber, sprinkle with grated cheese, sprayed with melted butter and bake in oven for 15-20 min . Ready hodgepodge sprinkled with melted butter, sprinkle with dill, decorated with olives (olives if, you have to remove seeds) and lemon slices.
* Fresh mushrooms - 600 g cabbage - 250 g, onions - 300 g carrots - 50 g parsley - 40 g, pickles - 300 g butter - 60 g tomato puree - 80 g flour - 20 g cheese - 60 g sugar - 40 g ground biscuits - 40 g olives - 80 g lemon - 1 pcs., salt, pepper, bay leaf.
Salt from salt mushrooms.
Salted mushrooms are removed from the brine, finely cut into cubes and fry in lard. Separately, fry the chopped onions thin strips, which is mixed with mushrooms, add purified and deprived beans and poached sliced ​​pickles. Sauerkraut squeeze (if very salty, wash), cut, piled in a pan, add diced bacon and stewed 1,5 hours. For 20 minutes before the end of stewing add tomato puree, purified and deprived supposed seeds sliced ​​pickles, sugar, salt, black pepper, bay leaf. Half of cabbage stack layer on greased and sprinkled with breadcrumbs milled portions pans on kapustu- mushrooms with onions and cucumbers are well spread them with the rest covered with a layer of cabbage, sprinkle with grated cheese, sprayed with melted butter and bake in oven for 25 minutes. Ready hodgepodge sprinkled with melted butter, sprinkle with chopped parsley, pickled plums and decorated with slices of lemon.
* Mushrooms - 350 g cabbage - 800 g, onions - 90 g, pickles - 300 g fat, bacon - 60 g butter - 20 g tomato puree - 80 g sugar - 30 g ground biscuits - 20 g pickled plums - 80 g lemon - 1 pcs., black pepper, bay leaf, salt.
Mushrooms with celery.
Fresh mushrooms and celery cut into slices. In oil fry chopped onion into strips, sprinkle with black pepper and stew at low heat for a minute 25-30, 1 periodically by pouring a tablespoon of hot water. At the end of stewing add chopped parsley and dill.
* Mushrooms - 600 g celery root - 90 g, onions - 80 g butter - 80 g, oil - 35 g, parsley and dill - 35 g salt.
Potato casserole with mushrooms.
Fresh mushrooms processed and boiled in salted water for 25-30 minutes, poured the broth, mushrooms washed and cut into slices. Potatoes cooked in the husk obchyschayut and also cut into slices. Hard Boiled eggs (with pcs.) Cut into slices, half the norm potato stack on a greased pan, put the potatoes sliced ​​mushrooms and eggs and cover them with a layer of the remaining potatoes. Fried flour diluted milk with mushroom broth, combined with two beaten eggs, salt and mix well. The resulting mass in a skillet pour this sauce, sprinkle with grated cheese and bake in the oven. Before serving pour melted butter and sprinkle with dill.
* Mushrooms - 400 g potatoes - 900 g, eggs - 5 pcs. Butter - 90 g flour - 60 g milk - 250 g cheese - 30 g, dill - 30 g salt.
Zrazy potato with mushrooms.
Dried mushrooms are soaked, boiled until tender, drained broth, mushrooms thoroughly washed from the tailings sand and crushed. Onions, cut into strips and fry in butter, combine with chopped mushrooms, add chopped parsley, salt, pepper, all mixed and heated in a skillet. Purified potatoes boiled over 20 minutes, poured the broth, potatoes obsushuyut for a couple minutes and knead 5. Add raw eggs, flour, salt and mix. From the potato mass forming wafers placed in the middle of each bit of mushroom stuffing and zaschypuyut edges, giving oval. Zrazy crushed paneer in breadcrumbs and fry on all sides in oil. With mushroom broth and browned flour cooked mushroom sauce, which is salted, seasoned with black pepper and bring to a boil. Ready zrazy before serving pour this sauce and sprinkle with chopped dill or parsley.
* Dried mushrooms - 40 g, onions - 20 g butter - 80 g potatoes - 900 g flour - 50 g, eggs - 2 pcs., Ground crackers - 60 g greens - 30 g; For the sauce: flour - 30 g, mushroom broth - 400 g, black pepper, salt.
Potato cakes with mushrooms.
Dried mushrooms are soaked, boiled until cooked, cleaned of residues of sand, crushed, combined with finely chopped onions, fried in butter, salted and seasoned with black pepper. Boiled potatoes knead, add butter, raw egg yolks, flour, salt and then mixed well. With warm potato mass make small cakes, which put mushroom stuffing, zaschypuyut edges and form patties crescent-shaped. Pies wet in beaten egg whites, crushed paneer in breadcrumbs and fry on both sides in butter. With the mushroom broth, sour cream, tomato puree, toasted flour cooked sauce pies. Before serving pour this sauce and sprinkle with herbs
dill.
* Dried mushrooms - 90 g potatoes - 1 kg, onions -150 g flour - 40 g butter - 60 g, eggs - 3 pcs., Ground crackers - 70 g sour cream - 75 g, Tore tomato - 40 g, dill - 30 g, black pepper, salt.
Tomatoes stuffed with pickled mushrooms.
Salted mushrooms are removed from the brine, wash and finely excised, add chopped onions, seasoned with black pepper and fry in vegetable oil. Salt washed rice, pour water so that it covered it at least 2 cm and set on fire. When the rice absorbs all the water, it is removed from the heat and add butter, mushrooms and onions, stir, cover with lid and put in the oven for 40-60 minutes. Ready to fill with stuffing cooled and chopped parsley. In the same amount of fresh tomato solid top notch and remove the pulp. Tomatoes in salt, black pepper showered, filled with rice-mushroom stuffing and close the top. Then put tomatoes on oiled sheet, sprinkle with grated cheese, sprayed with melted butter and bake in oven for 7-10 minutes.
Prepare sauce. For this meal Passer in butter, dilute it with sour cream, mushroom dilute brine, add the taste of sugar and salt, stir and bring to a boil. In the finished sauce add raw egg yolk. Stuffed tomatoes before serving pour this sauce and sprinkle with chopped dill.
* Pickled mushrooms - 200 grams, rice - 150 g tomatoes - 800 g, onions - 80 g cheese - 30 g butter - 70 g, dill - thirty grams; For the sauce: butter - 40 g flour - 40 g sour-150 g sugar - 10 g yolk - 2 pcs., salt.
Buckwheat with mushrooms and onions.
Dried mushrooms soaked in milk, then wash and cut into strips and then wash the remains of sand in changing times 3-4 water. Washed and sliced ​​mushrooms salt, sprinkle with black pepper and fry in butter. Then put them in a pot with a thick bottom, add the buckwheat groats, stir, pour water and cook until tender. In the finished porridge add fried onions and mix. Before serving sprinkle with dill. Porridge can be served with a salad of fresh tomatoes.
* Dried mushrooms - 30 g buckwheat - 300 g, onions - 150 g butter - 60 g, dill - 30 g salt.
Rice baked with mushrooms.
Prepared fresh mushrooms suggest in a little salted water, broth drained mushrooms and cut into slices. Cut into julienne onions fried in vegetable oil. Red tomatoes wash, oshparyuyut boiling water, remove the peel and cut into small slices. They are then piled in a pan, add oil, fried onions, tomato puree, red pepper (not too hot), salt and stew at low heat. When the moisture evaporates, pour 400 g mushroom broth, bring to a boil, put rice, mushrooms, chopped parsley, stir and bake until done. The finished dish is served chilled.
* Mushrooms - 400 grams, rice - 150 g tomatoes - 400 g, onions - 100 g, oil - 100 g tomato puree - 30 g parsley - 30 g, red pepper, salt.
Dumplings with mushrooms.
Fresh mushrooms processed, cut into slices or small cubes, add a little water and involve at low heat until complete evaporation. Milk soaked stale bread and squeeze it. Onions cut into slices and fry in butter. All prepared foods pass through the grinder or finely excised. The flour, eggs and water in which dissolved salt, knead the dough, give it to stand, covered with a cloth over 30-40 minutes, then rozkachuyut, hollow glass or thin slices and cut each to put mushroom stuffing. The edges of the dough and connect zaschypuyut. Dumplings cooked just before serving. they dipped in salted boiling water and cook for
7-8 minutes, then removed with a slotted spoon and obsushuyut, warming in a saucepan. Serve, watering melted butter. If desired, sprinkle with dill.
* Mushrooms - 800 g onions -100 g butter -60 g roll-40 g salt; for
pastry flour - 350 g, water - 150 g eggs -1,5 pcs., salt.
Ears with mushrooms.
Dried mushrooms are soaked and cooked. Cooked mushrooms are washed and fried with onions in butter and soaked in water and wrung stale bread mince, salt, seasoned with black pepper and mix well. The flour, eggs and water with dissolved salt knead the dough and leave it to stand for 30-40 minutes. Then the dough thinly and cut into squares rozkachuyut 4X4 cm. In each square put a portion of meat, make it diagonally zaschypuyut edges and corners connecting at the base of the triangle. Trained ears lower in a wide pan or saucepan with plenty of salted boiling water and cook at low heat, stirring gently with a slotted spoon. After 6-10 min ears back in the colander, pour hot boiling water, spread pa dish and pour melted butter. They can be baked in sour cream. For each portion of the pan is placed ears, they pour sour cream, sprinkle with grated cheese and bake in the oven. Before serving sprinkle with dill.
* Dried mushrooms - 60 g, onions - 60 g butter - 30 g roll - 30 g, black pepper, salt; for the dough: flour - 300 g, water - 150 g, eggs - 1,5 pcs., salt; for- casseroles, cream - 200 g cheese - 40 g, dill - 30 hours
Dumplings with mushrooms.
Fresh mushrooms cooked in salted water, drained broth, mushrooms, cleaned and finely excised. Butter rubbed with raw yolks. Beaten egg whites and flour are added at a time, stirring evenly, rub a lot of egg yolks. Then add the mushrooms and salt split. Cook in a wide skillet with low sides. Before cooking should check the thickness of the dough. To this end in boiling water a few dumplings dipped and, if they spread, add a little flour. Dough are spoon every pre dropping it into boiling water. Dumplings small form because of the heat treatment they increase in volume. Ready-made dumplings removed skimmer vessel in the feed and sprayed with melted butter.
Mushrooms - 150 g flour - 200 g butter - 50 g yaytsya- 5 pcs., Salt.
Pancakes with mushrooms.
Fresh mushrooms prepare, cook in a little salted water for thirty minutes, poured the broth, mushrooms washed, finely cut into strips and fry in butter. Separately Passer sliced ​​julienne onions, combine it with mushrooms, add dried spices, salt, pepper and mix. With milk, eggs and flour batter is prepared, some of it (200 d) cast in a separate vessel. Prepared dough gain ladle and pour a thin layer of very warm, greased pan. On both sides of fried pancakes put mushroom stuffing and wrap envelope then moistened dough which is specially cast, paneer in breadcrumbs and fry until golden brown in butter. Before serving pancakes decorated with slices of fresh tomatoes.
* Mushrooms - 600 g, part of the compass — 100 g, Verkhovka butter - 60 g, melon crackers - 50 g, black pepper, salt; for test: well - 200 g, egg - 1,5 pcs., milk - 300 g, melenі crackers - 60 g, stalked butter - 60 g, pomidori - 150 g.
Pancakes with mushrooms.
Fresh mushrooms prepare, cook over 10-15 min, washed and cut into slices, then salt, sprinkle with black pepper and fry in butter. To add mushrooms chopped parsley and mix. In the warm milk dissolve the salt, sugar, yeast and add raw eggs. Then pour the flour, stir well, cover the dough with a cloth and put in a warm place for fermentation. Fry the pancakes on a preheated skillet and heavily stacked in a greased skillet. For each pancake put a layer of fried mushrooms. The top pancake sprinkled with grated cheese, melted butter sprayed and put on 10-15 minutes in the oven. The finished dish is cut into portions pieces and put on a plate. Before serving sprinkle with dill.
* Mushrooms 400 g butter-60 g g -40 cheese, pepper, salt; for the dough: flour - 300 g eggs -1,5 pcs., milk - 400 g yeast - 15 g sugar - 10 g butter - 80 g, dill - 30 g salt.
Pie with mushrooms with sandy dough.
Dried mushrooms are soaked and boiled until tender, drained broth, mushrooms, cleaned and finely excised. Mix with chopped straw and passerovannym onions in butter and gently fry everything together. Then cook crisp rice. The finished rice mixed with mushrooms and onions, salt, pepper and fill all is well mixed. To prepare the dough brew of consistency of thick cream, add 40 g flour Dissolve yeast in water with sugar and stir. Dough cover cloth and put in a warm place. The rest of the meal with slices of butter excised, add raw eggs and egg yolks, brew, sour cream, a little salt and then flogged until smooth. Then the dough is then mixed quickly and rozkachuyut a rectangle 1 cm thick. In the middle along the stack finished stuffing it - diced boiled eggs, salt, seasoned pepper, connecting edges of dough and a little lifting, zaschypuyut. Formed cake carefully placed on a sheet and put in a warm place. When the dough rises (volume will almost double), pie coated with beaten egg, put in a well-heated oven and bake for about 1 hours. Baked, slightly toasty pie placed on oblong dish and cut into portions. Before serving you can add sauce "Kuban" or "critical".
* For the filling: Dried Mushrooms 40 grams, rice - 200 g, onions - 80 g butter - 40 g, eggs - 2 pcs., Black pepper, salt; dough - flour - 300 g yeast - 20 g butter - 80 g sour cream - 100 g, eggs - 2 pieces. -2 yolks pcs., Sugar - 5 g salt; for
obmazuvannya cake, egg yolks - 2 pieces.
Korzynochky with mushrooms and canned crab meat.
Dried mushrooms are soaked and boiled until cooked, the broth is drained, washed mushrooms from the remnants of sand, finely excised, salt, seasoned with black pepper and fry in butter. Then add the chopped parsley. Cut into julienne onions fried in butter until light golden brown. With canned crab juice is drained and finely chopped flesh of crabs. Gently stir fried flour with sour cream, diluted juice of crabs. Eggs boiled hard-boiled, cooled, separate the yolks and wipe them through a sieve. Prepared foods connect, salt, seasoned with black pepper and mix well. Knead the puff pastry, sprinkling flour, finely chopped excised pieces of butter. In the prepared mass pour salted and acidified with citric acid or vinegar water, add fresh eggs, knead the dough and leave in the refrigerator for 30-40 minutes. Metal molds for baking brush with oil. Vyderzhane rozkachuyut dough thin layer, cover it prepared molds and pumped from top pin so that the edges cut dough molds. Cut dough prytyskuyut to the bottom and walls of molds and prick with a fork, then fill the form po¬peredno washed peas, beans or small, put in oven and bake. Ready korzynochky cool, clear of peas (beans) carefully removed from the molds and fill the prepared stuffing. Then they sprinkle chopped white and decorated halves or slices of pickled plums.
* For the filling: dried mushrooms - 40 g crabs - 1 bank, onions - 80 g butter - 60 g flour - 30 g sour cream - 200 g egg yolks - 3 pcs., Green - 20 g salt; for the dough: flour - 300 g butter - 200 g, oil - 20 g eggs -1,5 pcs., citric acid - 0,5 g salt; for garnish: pickled plums - 30 g, proteins - With pieces.