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The first mushroom dishes are not only fragrant soups, cabbage soup and borscht. Housewives also know many excellent recipes for mushroom hodgepodges, pickles, stews and just light broths. Mushrooms are even used to make okroshka or consommé with truffles in chicken broth. For the preparation of all these mushroom first courses, both fresh gifts of the forest and dried preparations are suitable.
How to make homemade mushroom broth
Mushroom broth with mushroom meatballs
Ingredients:
100 g dried porcini mushrooms, 1 onion, 125 g butter, 100 g bread crumbs, 1 cup cream, 1 cup flour, 1 cup water, 6 eggs, salt.
Preparation:
According to the recipe for this first dish, mushrooms should be boiled in salted water, chopped, strain the broth. Chop the onion and fry in oil. Brown the bread crumbs in butter, pour over the cream, wipe through a sieve. Boil water with butter, add flour, crumbs with cream, mushrooms, salt, beat in eggs and stir. Boil meatballs. In the mushroom broth prepared according to this recipe, you need to add fried onions.
Mushroom broth with mushroom “ears”
Ingredients:
50 g mushrooms, 1 onion, 1 tbsp. a spoonful of butter, 1/2 cup sour cream, salt.
To prepare “ears” for broth with mushrooms according to this recipe, you will need: 1-2 eggs, 1/2 cup flour, 6 tbsp. tablespoons of water, salt.
Preparation:
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Boil and chop the mushrooms, strain the broth. Add warm oil to the mushrooms, chopped onion fried in oil, mix.
Knead a stiff dough, roll it thinly and cut out cakes. Put a teaspoon of minced mushroom on each, pinch, boil in salted water, put in a colander. Dip the “ears” into the hot broth, add sour cream and heat, not bringing to a boil.
Serve with sour cream.
Mushroom broth in cups
Ingredients:
50 g dried porcini mushrooms, 2 onions, 2 tbsp. tablespoons of butter.
Preparation:
Boil the mushrooms, strain the broth and dip the chopped onion fried in oil into it, heat the oil without boiling.
Mushroom soup
Ingredients:
50 g dried mushrooms, 2,5 liters of water, 2 onions, 15 g butter.
Preparation:
Before preparing the mushroom broth, the mushrooms must be thoroughly washed. Then put in a saucepan and pour a little water. After 2 hours, pour in the rest of the water and put the peeled onion. Cook over low heat until the mushrooms are completely softened. Remove mushrooms, rinse with cold water and chop. Strain the broth.
When cooking soup on homemade mushroom broth, add chopped mushrooms, previously lightly fried in butter with a small amount of onion, before the end of cooking, after adding potatoes, cereals or pasta to the broth.
Here you can see photos of mushroom broths for the recipes proposed above:
Wild mushroom consommé recipes in chicken broth
Consomme with chicken meat quenelles and mushrooms
Ingredients:
1,5 l chicken broth, 250 g combined quenelles, 50 g forest mushrooms and 150 g vegetables.
Preparation:
Garnish the broth, add wild mushrooms cut into strips.
Consomme with piano
Ingredients:
1,5 l chicken broth, 150 g wild mushroom or truffle royale, 100 g chicken meat.
Preparation:
As a garnish, add finely chopped forest mushrooms or truffles and chicken meat cut into strips in the broth
Consomme with chicken and mushrooms
Ingredients:
1,5 l chicken broth, 150 g boiled vegetables, 150 g chicken dumplings, forest mushrooms or truffles, parsley.
Preparation:
To prepare wild mushroom consomme, diced boiled vegetables (carrots, celery, leeks and cabbage), chicken quenelles, wild mushrooms or truffles and parsley should be put in the broth.
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Mushroom Pickle Recipes
Beetroot pickle with salted mushrooms and oatmeal
Ingredients:
5 pieces. beets, 4 liters of water, 4 potatoes, 4 pickled cucumbers, 2 / 3 cups of salted mushrooms, 1 / 4 cups of oatmeal, salt, sour cream.
Preparation:
Wash the beets, boil, peel, chop, put back into the strained broth. Add potatoes, pickles, pickled mushrooms and oatmeal. Salt. The pickle will be ready when the potatoes are cooked.
Before serving, the pickle with mushrooms prepared according to this recipe must be seasoned with sour cream.
Mushroom pickle
Ingredients:
300 g of white mushrooms, 1 onion, butter, barley porridge, pickles, green onions.
Preparation:
To prepare a pickle from mushrooms, onions need to be browned in oil. Then add finely chopped, lightly fried mushrooms. Put everything in a pot of water and boil. Add crumbly barley porridge, pickled cucumbers cut into herringbone, stir and let it boil. Sprinkle the finished pickle with green onions.
How to make a hodgepodge with mushrooms: recipes with photos
Mushroom solyanka
Ingredients:
500 g mushrooms, 1 kg fresh cabbage, 1 pickled cucumber, 1 onion, 2 tbsp. spoons of tomato puree, 2 teaspoons of sugar, 4 tbsp. tablespoons of melted butter, salt to taste, bay leaf, 3 tbsp. spoons of 3% vinegar, 3 tbsp. spoons of breadcrumbs.
Preparation:
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Before making a hodgepodge with mushrooms, you need to chop the cabbage, put it in a saucepan with ghee, add a little milk and simmer for about 1 hour.
When the cabbage is soft, add the tomato puree, sugar, salt, bay leaf and vinegar to the pan. Mushrooms for frying can be different. They should be boiled, cut into slices and fried in oil.
Add the fried onion, diced cucumber, salt to the mushrooms and simmer all the products under the lid for 20 minutes.
Lay the cabbage and mushrooms in layers in a deep frying pan. In this case, the lower and upper layers should consist of cabbage.
Sprinkle oil on top of the cabbage, sprinkle with breadcrumbs and bake the hodgepodge in the oven for 30 minutes.
Serve hot mushroom hodgepodge prepared according to this recipe.
Solyanka on mushroom broth
Ingredients:
500 g mushrooms, 2 onions, 2 tbsp. spoons of tomato puree, 2 tbsp. tablespoons of butter or margarine, 100 g of sour cream, 1/4 lemon, 150-200 g of pickles, bay leaf, peppercorns.
Preparation:
Chop and lightly fry the onion, adding tomato puree at the end of frying. Boil the mushrooms in a small amount of water, after they are ready, remove them from the broth and rinse with cold water. Put the mushrooms cut into pieces in a bowl, add finely chopped pickled cucumbers (without skin), lightly fried onions, bay leaves, peppercorns and season with pre-prepared mushroom broth. Add the required amount of hot water and cook for 10 minutes.
As you can see in the photo, the mushroom hodgepodge according to this recipe should be served with sour cream, lemon slices, parsley or dill:
How to cook a combined mushroom hodgepodge
Mixed mushroom solyanka
Ingredients:
2 liters of water for cooking mushrooms and vegetables, 500g mushrooms (porcini mushrooms, chanterelles, mushrooms), 100g raw smoked bacon, 1 carrot, 1 onion, 1 tomato, 5 green and black pitted olives, 1 clove of garlic, a bunch of parsley, 1 bay leaf, sugar, salt and freshly ground black pepper – to taste, vegetable oil for frying. To serve: 1 lemon
Preparation:
Wash, dry and clean the mushrooms, cut into slices. Pour in water, boil over moderate heat for 10 minutes. Drain in a colander, pour 2 liters of fresh water, cook with the addition of bay leaf for 1 hour. Boil the peeled carrots until soft, cut into small cubes. Remove the stalk from the tomato, place in boiling water for 2-3 minutes, remove the skin, cut into slices. Peel and cut the onion into thin half rings, sauté in vegetable oil until golden brown.
Cut the bacon into slices, add to the onion, fry for 5 minutes. Add tomato, simmer for 5-7 minutes. Transfer the contents of the pan and carrots to the mushrooms, cook for 10 minutes after the liquid boils. Cut the olives into rings, chop the parsley, pass the peeled garlic through the press. Add all the ingredients to the hodgepodge, add sugar, salt and pepper. Bring to a boil, cook for 5 minutes. Serve the combined mushroom hodgepodge prepared according to this recipe with lemon slices.
Solyanka assorted
Ingredients:
500 g of fresh mushrooms (white, boletus, boletus, champignons, mushrooms), 1 kg of fresh cabbage, 1 pickled cucumber, 1 onion, 2 tbsp. spoons of tomato puree, 1-2 teaspoons of sugar, 2 tbsp. tablespoons of butter, salt, pepper, bay leaf, vinegar.
Preparation:
Before preparing the assorted mushroom hodgepodge, you need to chop the cabbage, put it in a saucepan, add oil, a little water and simmer for about 1 hour.
15-20 minutes before the end of the stew, add tomato puree, sugar, salt, pepper, bay leaf, vinegar. Peel the mushrooms, rinse and put in boiling water for 10-15 minutes, then cut into slices and fry in oil.
Putting the mushrooms in a bowl, fry the onion in the same pan and then mix it with the mushrooms, adding the chopped cucumber, salt and pepper.
Put half of the stewed cabbage on a greased pan, put the cooked mushrooms on the cabbage and again cover with a layer of the remaining cabbage. Sprinkle the cabbage with breadcrumbs and sprinkle with oil, put in the oven for baking.
Before serving, you can put a slice of lemon or olive on the hodgepodge.
Mushroom hodgepodge can also be prepared from sauerkraut, without adding vinegar in this case. Fresh mushrooms can be replaced with salted or dried ones.
Look at the photos of mushroom pickles according to the recipes presented on this page:
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Chowder recipes from porcini and other mushrooms
Chowder of fresh mushrooms in Nizhny Novgorod
Ingredients:
800 g fresh mushrooms, 100 ml vegetable oil, 1 onion, 5-6 potatoes, 2-3 tbsp. spoons of sour cream or 1/2 cup of cream, 2-3 egg yolks, salt, pepper, parsley.
Preparation:
Peel fresh mushrooms, rinse well in cold water, chop finely, put in a saucepan, adding oil, finely chopped onion, a little salt, pepper; cover and simmer for 20 minutes over low heat, stirring occasionally to prevent burning. Add potatoes, cut into small cubes, pour boiling water (4 l), let the potatoes boil until tender.
According to this recipe, you need to add sour cream or cream with loose yolks to the mushroom stew, without bringing to a boil. When serving, sprinkle with chopped parsley.
Butter chowder
Preparation:
Cut the caps and legs together into small pieces. Put in a saucepan with oil, salt, herbs and crushed garlic.
Pour in the broth and simmer over low heat until the mushrooms are almost mashed. Pour them into a bowl and serve mushroom stew with toasted thin slices of bread.
Chowder “Lubnitsa forester”
Ingredients:
60 g of mushrooms (porcini, boletus, boletus, mossiness, oil), 25 g of millet, 20 g of onion, 30 g of sour cream, salt.
Preparation:
Finely chop clean, non-wormy mushrooms and put in hot water along with washed millet. Cook over low heat until tender. At the end of cooking, add browned onions, salt. Serve with sour cream, herbs.
Chowder of porcini mushrooms
Ingredients:
200 g of porcini mushrooms, butter, potatoes, bay leaf, dill, sour cream.
Preparation:
Fry slices of porcini mushrooms in oil, dip in a pot of water and boil for 30 minutes. Add diced potatoes, bay leaf and boil again for 20 minutes. Garnish the porcini mushroom soup with dill. Serve with sour cream.
Mushroom stew (Finnish cuisine)
Preparation:
Fresh young tubular mushrooms, barley groats, milk, water, butter, salt. Boil barley groats until cooked, add cleaned mushrooms, milk, butter.
Bring the soup to a boil and season with salt to taste.
Mushroom chowder
Ingredients:
200 g of bread, 300 g of fresh or 30 g of dried mushrooms (1 liter of mushroom broth), 2 onions, 2 tbsp. tablespoons of vegetable or butter, 4 teaspoons of sour cream, zucchini (optional), salt.
Preparation:
Boil mushrooms.
Grate bread. Fry the onion, add chopped mushrooms and, if desired, small pieces of zucchini, mix with chopped bread, stew. Dip in mushroom broth, salt to taste, season with sour cream.
Mushroom chowder
Ingredients:
700 ml of water, 200-400 ml of milk, 100-200 g of white mushrooms, 2 potato tubers, 100 g of fresh fat, 1 onion, 1 carrot, 40-50 g of oatmeal, salt and freshly ground black pepper – to taste, vegetable oil for frying. To serve: a few sprigs of parsley and/or dill
Preparation:
Chop peeled onions and carrots. Saute vegetables in hot vegetable oil until soft.
Wash, dry and clean the mushrooms. Boil for 15-20 minutes in 500 ml of water, save the broth.
Grind mushrooms and lard, fry everything together for 15 minutes.
Pour the remaining water into the milk, bring the mixture to a boil. Add peeled and cut into small pieces potatoes and browned vegetables, cook for 15 minutes.
Pour the mushroom stock into the pot. Add chopped oatmeal as a thickener, also mushrooms with lard. Salt, pepper, heat for 5 minutes.
As you can see in the photo, mushroom stew according to this recipe should be served with chopped herbs:
Pea soup with mushrooms
Ingredients:
2 liters of water + for soaking peas and mushrooms, 5 dried mushrooms, 3 potato tubers, 1 onion, 1 carrot, 50 g dried peas, 2 cloves of garlic, 1 bay leaf, 5 black peppercorns, a small bunch of dill, sugar and salt – taste.
Preparation:
Pour the peas with cold water, leave for 1 hour, drain the water. Pour the mushrooms with hot boiled water, leave for 1 hour, drain the water.
Pour 2 liters of water into a saucepan, bring the liquid to a boil. Add peas and mushrooms, cover, boil over moderate heat for 20-30 minutes.
Peel carrots, onions and potatoes. Cut carrots into thin strips, onions into thin half rings, potatoes into cubes. Add vegetables, peppercorns and bay leaf to the pan. Bring the liquid to a boil, cook over moderate heat for 15-20 minutes.
Finely chop the dill, pass the peeled garlic through the press. Add to soup, add salt and sugar, bring to a boil, remove from heat.
Recipe for okroshka with mushrooms
Okroshka mushroom
Ingredients:
For this recipe for okroshka with mushrooms, you will need 1,2 liters of bread kvass, 200 g of salted or pickled mushrooms, 100 g of green onions, 400 g of potatoes, 50 g of horseradish, 10 g of dill, 100 g of sour cream, salt.
Preparation:
Sort the mushrooms, wash, finely chop. Boil potatoes in their skins, peel and finely chop, chop the green onion, grate the peeled horseradish. Put everything in a saucepan and pour bread kvass, mix well, salt, season with sour cream.
And now look at a selection of photos of mushroom first course recipes that are easy to cook at home:
