At the end of each summer and the beginning of autumn, the mushroom season begins in Russia. Amateurs go out into the forest and arrange a real hunt and competition in the amount of collected mushrooms. Ceps, mushrooms, milk mushrooms and other varieties are especially appreciated. There are so many recipes for cooking mushrooms in Russian cuisine that few national cuisine can compare with it in the use of this product.
Although not only Russians know a lot about mushrooms. The French and Italians also love and appreciate mushrooms, adding them to sauces, pizza, making soup and other dishes from them. Their varietal preferences can be very different from those mushrooms that Russians eat, but they also value boletus and chanterelles, but sometimes in the markets where mushrooms are sold, you can find on the shelves something that resembles a toadstool, which a Russian mushroom picker will never put in his basket.
Asian cuisine also uses mushrooms extensively in its cooking. The Japanese, Chinese, Koreans and Thais love the Shiitaki mushroom, which grows in the wild on trees, but smart Asians have long learned how to grow it in artificial conditions, which they are rightfully proud of, since they own the palm in this matter.
In any restaurant on the planet, you can find dishes with the addition of champignons, another artificially grown mushroom, which, thanks to its taste and simple preparation, has become popular all over the planet.
But if we move away from cooking mushrooms grown under artificial conditions to what we collect in our forests, then before starting to cook any dish from them, the mushrooms must be thoroughly washed, then boiled in salted water or at least scalded with boiling water. Many mushrooms contain toxins, so cooking mushrooms should be done with great care.
Mushrooms are considered heavy food for the body, therefore, whatever the harvest of mushrooms and How long they are loved, you should not eat them every day. As well as preparing meals in large quantities for several days, the dishes lose their taste already on the second day.
For storage of mushrooms, they resort to their conservation, salting, drying and freezing. Even in this form, they give us their incredible taste and aroma when we cook dishes with these amazing gifts of nature. Soup, casseroles, main courses, sauces and much more can be prepared with mushrooms all year round. Here are some of the most interesting mushroom recipes from around the world.
Mushroom appetizer with black bread toasts
A great option for a mushroom snack if guests suddenly come to your house.
Ingredients:
- Champignons – 150 gr.
- Cheese – 120 gr.
- Garlic – 2 cloves.
- Olive oil – 1 Art. l
- Basil leaves to taste.
- Black bread to taste.
The champignons should be cut into medium pieces and fried in oil until tender. Garlic, basil leaves must be chopped in a blender or in any other way. Mix chopped cheese with mushrooms and garlic-basil mixture. Put the resulting mixture on sliced brown bread. Place the toasts in an oven preheated to 200 degrees. We bake until the feta cheese begins to melt a little, and this takes only a few minutes.
The hot appetizer is ready.
Mushroom caviar with vegetables
Ingredients:
- Forest mushrooms – 300 gr.
- Carrots – 200 gr.
- Onions – 200 gr.
- Celery – 1 pc.
- Pickled cucumber – 1 pc.
- Walnuts – 30-40 gr.
- Garlic – 2-3 tooth.
- Chopped parsley – 2-3 tbsp l.
- Salt – to taste.
- Olive oil to taste.
Put carrots wrapped in foil in an oven preheated to 180 degrees and bake for half an hour, then cool and cut. At this time, onion, celery and garlic and fry all this in oil. Add chopped mushrooms to this mixture and fry until tender, adding spices and salt.
We load carrots, vegetable mixture with mushrooms, walnuts and pickles into a blender, add 1-2 tablespoons of olive oil and grind to the consistency you like best.
The caviar is ready, you can store it in the refrigerator and eat it with toast.
Chanterelles in a creamy sauce
Ingredients:
- Chanterelles – 300-400 g.
- Bulb – 0,5 pcs.
- Cream cheese – 2 tbsp. l.
- Cream – 100 gr.
- Olive oil and butter to taste.
- Salt to taste.
- Nutmeg to taste.
- Flour – 1/2 tsp.
- Pepper, dried garlic – to taste.
Thoroughly peel fresh chanterelles, rinse and boil in salted water for five minutes, then drain into a colander and drain.
Transfer them to a dry frying pan, let the moisture evaporate and then add the butter and olive oil, and fry them over high heat. You need to fry on very high heat for 7 minutes, adding all the spices except garlic. Then sprinkle with flour and stir.
Add the cream cheese, wait for it to melt, and only then add the garlic.
Then add the cream and bring it to a boil. The dish is ready, let it brew for five minutes and serve, sprinkled with herbs.
Mushroom champignon soup
Ingredients:
- Champignons – 500 gr.
- Cream 10% – 200 ml.
- Luk – 1 No.
- Chicken broth – 1 l.
- Greens to taste.
- Salt – to taste.
- Ground black pepper to taste.
- Ground nutmeg to taste.
- Garlic – 1 clove.
Add 300 gr. To chicken broth. chopped champignons and whole onion. When the mushrooms are ready, take out the onion, and beat the mushrooms and broth in a blender. We put the resulting mixture on the fire, add the remaining mushrooms, cut into thin slices, chopped garlic, salt and spices to taste. Cook for 5 minutes, then add the cream. Let it boil, the soup is ready. Add chopped herbs to each serving.
Cabbage soup with mushrooms and beans
This dish is very popular in our country and Poland, where mushrooms are also loved and appreciated.
Ingredients:
- Potatoes – 4 pcs.
- Beans – 1 cup
- Carrots – 2 pieces.
- Luk – 1 No.
- Celery stalk – 1 pc.
- Dried or fresh porcini mushrooms – 300 gr.
- Water – 3 l.
- Sunflower oil – 5 tbsp l.
- Salt and pepper to taste.
Before cooking, the beans must be soaked for 5 hours, if you cook cabbage soup from dried mushrooms, then they must also be soaked in water first.
We put the water on the fire and at this time fry the potatoes until they are half cooked, after cutting them into cubes. As soon as the water boils, we lower the potatoes there. Finely chopped or chopped in a blender celery, onions and carrots, fry in the same pan where you cooked the potatoes. As soon as the onion begins to acquire a golden color, we send the dressing to the pan.
Add the chopped mushrooms. Salt and pepper the soup and cook for 10 minutes over low heat.
Grind the soaked beans in a blender with a small amount of broth, which we take from the pan. And add it to the soup as well. After adding the beans, the soup should be boiled a little more, after which it can be served, garnished with herbs and sour cream.
This cabbage soup can be eaten both warm and cold.
Neapolitan spaghetti with mushrooms
Italians love mushrooms, and they make delicious pasta sauces from them.
Ingredients:
- Italian spaghetti – 300 gr.
- Fried mushrooms – 300 gr.
- Chicken fillet – 200 gr.
- Olive oil – 50 ml.
- Cream 10% – 200 ml.
- Salt, Provencal herbs – to taste
Thoroughly peel fresh mushrooms, rinse and fry in butter until tender. Add finely chopped chicken fillet to the mushrooms and fry until tender.
Boil spaghetti in salted water until and cook until pasta is.
Pour warm cream from a frying pan with mushrooms and chicken fillet, and add Provencal herbs. When cooking mushrooms, it is undesirable to use a lot of spices with a sharp taste, the mushrooms from this lose their taste. Simmer the resulting sauce for 2-3 minutes. Put the spaghetti in the finished sauce and mix thoroughly.
Serve each serving of spaghetti with finely grated Parmesan.
The number of mushroom recipes is not limited to what we have given, it’s just that these are the easiest dishes to prepare that even a novice housewife can cook. On the pages of our site you will find many recipes for mushroom casseroles, mushroom pies, hot and cold appetizers and many other interesting recipes.