You will need
- For mushrooms in sour cream:
- 0.5 kg of mushrooms;
- 1 onion;
- 200 ml of sour cream;
- 2 tbsp. butter;
- lemon juice - optional;
- garlic is optional;
- salt
- pepper to taste;
- fresh herbs.
- For baked stuffed mushrooms
- 10 large mushrooms;
- 1 onion;
- 100 g salami, or sausage;
- 2 cloves of garlic;
- fresh herbs;
- salt
- ground black pepper - to taste.
- For the soup:
- 0.5 kg of mushrooms
- can small;
- 3 onions;
- 1 carrot;
- 1-2 cloves of garlic;
- 5-7 tablespoons of butter;
- 2 tbsp. flour;
- 1 liter of milk;
- 1-2 glasses of water;
- 1 Cup vegetable broth (you can substitute water);
- fresh herbs
- salt
- pepper - to taste.
- For marinated mushrooms:
- 1 kg of mushrooms;
- 2 cups of water;
- 50-60 g of 30% acetic acid;
- spices: black pepper
- Bay leaf
- nutmeg;
- 1-2 teaspoons of salt.
Instruction
1
Mushrooms can be steamed, boiled, baked and pickled, they are combined with a variety of very different products. But all the recipes begin the same way: wash the mushrooms, peel, and wash again in running water. If you don't want the mushrooms have darkened in the cooking process - soak them in water with lemon juice (0.5 kg of mushrooms and 1.5 l of water a third of a teaspoon) for 5-10 minutes.
2
To cook the mushrooms in sour cream, cut them into thin strips. Put in a pan with heated butter. Finely chopped onion add the mushrooms and fry on a medium heat. Once the onions become Golden and the mushrooms browned - pour in the sour cream, salt and pepper. Bring to a boil, reduce the heat to low and cover. If you want to add garlic, do it in the last turn, for 1-2 minutes before shutdown. As soon as the cream boils away - the dish is ready to eat. Serve with fresh greens.
3
For baked stuffed mushrooms, you will need only a hat. Make the stuffing: chop the onions and sausage, salt, pepper and mix well. Mushroom caps place in greased with vegetable oil pan "upside down" and fill them with a mixture of onions and sausage. On top of the filling, spread a mixture of crushed garlic with vegetable oil. Sprinkle mushrooms, finely chopped fresh herbs and spices. Place baking sheet in a preheated 200 degree oven, upper level. Follow the process: when the greens begin to darken, lower the heat to 150 degrees and move the baking sheet to the lowest level. Bake the mushrooms for another 15 minutes. Please note: juice must not evaporate completely! If it took 8-10 minutes, but juice is gone off. Serve in a large dish, hot or cold. Pour the mushrooms on top of the remnants of the mushroom juice. Mayonnaise, sauces on request.
4
For soup, suitable and small mushrooms. Some beautiful mushrooms for garnishing the finished dish. The rest finely chop or mince. Add to the pan, add the butter (2-3 tbsp), coarsely chopped carrot and onion whole. Simmer for 40-45 minutes on medium heat under the lid. Pour a Cup of water or broth and boil. Pending the mushrooms boil for 5-10 minutes in salted water.In a soup saucepan, sauté the 2 tablespoons of flour with 2-3 tablespoons of oil. Hot milk, mix with a Cup of vegetable broth or warm water, while stirring, pour in the flour. Bring to a boil. Stewed mushrooms (without carrots and onions) put in a pot with milk and cook for 15-20 minutes. Allow to steep, cool slightly and RUB all through a sieve. Add salt to taste. Last, garnish the soup separately boiled and thinly sliced mushrooms. Serve the finished soup in bowls, separately butter, chopped fresh herbs and croutons.
5
Marinate the better small, same-sized mushrooms. In water, add acetic acid, spices and bring to a boil. Washed and cleaned mushrooms, boil in lightly salted water for 5 minutes, then drain in a colander. After the water has drained, place them in the marinade and cook for another few minutes. Put in jars, close immediately and refrigerate.