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.
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.
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.
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.
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.
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.