5 best recipes for hot mushroom dishes

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

Autumn is the season for mushrooms. Of course, ideally, it is better to pick mushrooms yourself (besides, a walk in the fresh forest air is a useful and enjoyable activity), but not everyone has such an opportunity. In this case, the mushrooms can be bought at the store or at the market. After all, this product is not only healthy, but also very tasty. For fans of mushroom dishes, we offer interesting and simple recipes.

Frittata with chanterelles and bacon

Ingredients

150 g fresh chanterelles

4 eggs

100 ml milk

3 slices bacon

1 slice of bread

any hard cheese

salt

Cooking method

Rinse the chanterelles thoroughly from soil and dirt. Put on paper towels for 5-10 minutes to drain the water. Place them in a well-heated skillet (no oil). Wait 5-7 minutes until all the water comes out. Then add oil and fry the mushrooms until light golden brown. Remove the chanterelles from the pan and set aside.

In the same frying pan, send pieces of bacon and bread cubes cut into small plates. Fry for 3-5 minutes.

Beat eggs in a bowl with salt and milk.

Distribute the chanterelles, bacon and croutons equally in two pots or cocotte makers.

Pour the milk and egg mixture over.

Sprinkle generously with cheese on top. Put in the oven for 20-25 minutes at 200 degrees. Do not open the oven during the process. The finished omelet will fall off a little, but not much, it remains very airy and tender.

Fettuccine with chanterelles

Ingredients

250-300 g fettuccine paste

300 g fresh chanterelles

100 ml cream (fat content 20%)

70 g cooked smoked brisket

1 small onion

1 clove of garlic

1 small bunch of parsley

2 tablespoons olive oil

1 tablespoon butter

salt, freshly ground black pepper

Cooking method

Rinse the chanterelles well. Cut the big ones, leave the small ones as they are.

Finely chop the onion and garlic and fry in a mixture of butter and 1 tablespoon of vegetable oil until transparent.

Add chopped brisket and fry over low heat for 3-4 minutes.

Add chanterelles and cook over low heat for 10-15 minutes.

Season with salt and pepper, add cream and cook for another 2-3 minutes, until the cream has slightly evaporated.

Chop parsley leaves, add to mushrooms, stir and remove from heat.

Simultaneously with the mushroom sauce, prepare the pasta. Fettuccine should be boiled in salted water according to the instructions.

Season the finished fettuccine with 1 tablespoon of olive oil and mix gently with the mushroom sauce.

Meat sausages with honey agarics

Ingredients

60 g pork neck

300 g honey mushrooms

1-2 onions

2 eggs

2 tablespoons oatmeal

1-2 chunks of garlic

a handful of green onions and parsley

vegetable oil

salt and ground pepper to taste

For breading:

flour

2 eggs

salt and ground pepper - pinch each

Cooking method

Finely chop the mushrooms and onions. Fry the onions until transparent in vegetable oil, add the mushrooms, stir and simmer over low heat until the liquid evaporates. Cool down. Pass the meat through a meat grinder, add chopped garlic, eggs, oatmeal, finely chopped greens, salt and pepper.

Also mince the mushrooms fried with onions, add to the minced meat.

Mix well and slightly beat the minced meat, refrigerate for 1 hour.

Shape the sausages. Roll each sausage in flour and let stand for 1-2 minutes, so that the flour is slightly absorbed. In a bowl, lightly beat two eggs with a pinch of salt and pepper.

Dip each sausage in the egg mixture and fry over low heat in a pan with vegetable oil until golden brown. Put the finished sausages in a saucepan, add a little water and steam the sausages for 1-2 minutes under the lid.

Potato casserole with mushrooms

Ingredients

6-7 large potatoes

400 g honey mushrooms

1 onion.

1 cup heavy cream or sour cream

100 g cheese

butter for greasing the mold

a clove of garlic to rub the shape

Spices

Dry Italian herbs

Cooking method

Peel and boil the potatoes until they are fully cooked, 5-7 minutes.

Fry mushrooms, add onion, salt, pepper.

Grease the mold with butter and grate with a clove of garlic. Arrange potato slices in one layer. Above - mushrooms with onions. Then again potatoes.

Mix cream with cheese, salt, herbs and pour over casserole. Place in the oven and bake until crispy.

Selyansk-style potatoes with mushrooms

Ingredients

1/2 kg porcini mushrooms (boletus or chanterelle mushrooms)

1/2 kg potatoes

1/2 liter of water

1 large onion

1 large carrot

vegetable oil for frying

salt, pepper, parsley

Cooking method

Cut the onion into half rings, carrots into strips and fry over high heat.

Cut the potatoes into strips and place in a pan with the onions and carrots. Fry them together, stirring occasionally, for 5 minutes.

Then transfer to a cauldron, salt, pepper, pour in water, reduce heat and simmer until tender.

Meanwhile, wash the mushrooms and cut them into large pieces.

Put on top of the potatoes, add (if necessary) water and close the lid - let them sweat and soften, only then stir. Mushrooms are cooked quickly (especially white ones). As soon as the potatoes are ready, you can turn them off. Sprinkle with parsley on top.