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Recipes of dishes from frozen mushrooms

Champignons or porcini mushrooms in batter</ P>

4 servings

  • 500 g of champignons or ceps
  • 2 eggs
  • 1 glass of milk
  • 2 tbsp. Spoons of flour
  • 1/2 cup breadcrumbs
  • vegetable oil
  • salt

Cooking on a recipe:

1. Wash the mushrooms and cut each one in half to get the half of the mushroom. If the mushroom is large, cut into several pieces. 2. Fold all the mushroom pieces in a deep bowl, season with salt, mix. 3. Prepare the claret. For him, beat the eggs with milk, add a little salt. And then pour a thin trickle of flour. In a separate plate, pour the breadcrumbs. 4. Heat the oil in a frying pan. 5. Dip each piece of mushroom first in a batter, then roll in breadcrumbs and fry in deep fat or a large amount of oil, so that it covers every mushroom completely. Cook until crispy.

Cooking time: 30 min.

In one portion, about 280 kcal

Chanterelles in sour cream

For 5-6 servings

  • 1 kg of chanterelles
  • 200 g of champignons
  • 1 glass of sour cream
  • 1 onion
  • 2 tbsp. Spoons of flour
  • Greenery
  • ground black pepper
  • nutmeg
  • salt
  • vegetable oil

Cooking on a recipe:

1. Rinse the mushrooms thoroughly. If they are large, then cut, but it is better to use small mushrooms and prepare them whole. Boil the mushrooms in salted water for 10-15 minutes. 2. Finely chop onion and fry in butter until golden brown. Add mushrooms, salt, fry for 15-20 minutes. At the end, add flour and fry for 1-2 minutes. 3. Then pour the sour cream, mix, season with pepper, ground nutmeg and cook until ready. 4. For a minute before shutting off, sprinkle finely chopped greens.

Cooking time: 40 min.

In one portion, about 270 kcal

Cucumbers with oyster mushrooms

6 pieces

  • 3 cucumbers
  • 200 g of cherry
  • 100 g of champignons
  • 50 grams of ham
  • 1 onion
  • 1-2 cloves of garlic
  • vegetable oil
  • mayonnaise
  • salt

Cooking on a recipe:

Cut off the cucumbers tips. Divide each cucumber along in half and cut the indentation. It turns out "boat". 2. Finely chop onion and saute on vegetable oil, add grated garlic. 3. Cut the mushrooms and combine them with onions. Add salt. 4. Finely mushrooms wring out a little from the oil. Mix with mayonnaise and chopped ham. Mushroom mass stuff cucumber "boats".

Cooking time: 30 min.

In one piece about 170 kcal

Roll with champignons and olives

For 10-12 pieces

• 200 g of champignons

• 500 grams of mixed stuffing (beef with pork)

• 3 onions

• 1 egg

• 50 g of butter

• 1/2 cans of olives without pits

• ground black pepper

• salt

Cooking on a recipe:

1.Minced meat mix with egg, butter, finely chopped onions and olives, salt, pepper. Stir well. 2. With an even layer lay the stuffing on the food foil to make a rectangle. On one of its edges lay mushrooms. 3. Use a foil to roll the mince into a roll. Mushrooms will be inside it. 4. Wrap the roll in foil and place on a baking sheet. Bake for about 40 minutes. In an oven heated to 180 ° C. Then open the foil and continue baking the roll until it is crusty. Take it out and cool it. Cut into slices and serve with any sauce.

Cooking time: 1 hour 20 minutes.

In one piece about 190 kcal

Stew with mushrooms

For 4-5 servings

  • 500 g chanterelles (can be frozen)
  • 500 g of champignons
  • 4 sweet peppers
  • 2 onions
  • 3 tbsp. Spoons of tomato paste
  • 1 tbsp. Spoonful of 6% vinegar
  • 1h. A spoonful of sugar
  • ground pepper
  • vegetable oil
  • salt

Cooking on a recipe:

Rinse the mushrooms. And cut into several pieces if they are large. Chop onion finely cubes. Fry it in oil until golden, and then add mushrooms to it. Roast, stirring constantly, for 2-3 more minutes. 2. For a sauce in 2 glasses of water, dilute the tomato paste, vinegar and sugar, salt. 3. Add roasted mushrooms to the baking dish or the scallop, cut the sweet pepper into strips and pour in the prepared sauce. Pepper. Cover with a lid or foil and bake for 40 minutes.

Cooking time: 150 min.

In one portion, about 180 kcal

Ravioli with champignons

6 servings

  • Dumpling pastry
  • 2 kg of champignons
  • 2 onions
  • salt
  • 100 grams of hard cheese

Cooking on a recipe:

For onion, chop the onion and mushrooms finely. On the oil, fry the onion, then add the mushrooms. Finished mushrooms cool and twist. In this mince, add grated cheese. Add salt. 2. From the test, sculpt the ravioli (mold like ordinary pelmeni, only square and very small) or dumplings. Throw them into boiling salted water. As it emerges, it's ready.

Cooking time: 1 hour

In one portion, about 170 kcal

Pancakes with white mushrooms

For 12-15 pieces

  • 1 kg of white mushrooms (or boletus, podberezovikov, champignons)
  • 500 grams of squash
  • 1 cup of lentils
  • 2 onions
  • 1 egg
  • 6-7 stalks of green onion
  • vegetable oil
  • Black ground
  • pepper
  • salt

Cooking on a recipe:

Soak lentils for 3-4 hours. Then cook until ready in salted water. Drain the water. 2. Cut the onion finely. 3. Squash peel, remove the seeds and grate. Squeeze the juice a little. 4. Chop the onion finely. 5. Rinse the mushrooms and finely chop. 6. On oil fry until golden color onions, then add zucchini and green onions, fry a little. Add the mushrooms. Simmer for 10 minutes. Salt in the end. 7. Put the roasted mass and lentils in a deep bowl, break the egg. Stir. Pepper and salt. From the received weight form pancakes. Fry them in oil on both sides. Serve fritters with sour cream or cream sauce.

Cooking time: 1 hour

Standby time: 3-4 hours

In one piece, about 130kcal

Mushrooms "Pyatiminutka"

For 6-8 servings

• 1 kg of any mushrooms

• 2 tbsp. Tablespoons of salt

• 1 tbsp. A spoonful of sugar

• 2 bay leaves

• 3-5 peas of black pepper

• 3-4 cloves

• a bunch of dill

• 1/4 cup of 9% vinegar

Cooking on a recipe:

1. In well washed mushrooms pour 1 cup of water, stirring for 10 minutes. 2. Add 1/2 cup of water with salt, sugar and seasonings. Cook for another 5 minutes. 3. Add the vinegar and cook again for 5 minutes. As the mushrooms cool down, they can be eaten. Thus, the marinated mushrooms are not harvested for the winter, but are served immediately. You can store no more than a month in the refrigerator.

White mushrooms sharpened

Per 1 liter

  • 1 kg of porcini mushrooms (can be birch bark or boletus)
  • 1 hot pepper
  • 1 bay leaves

For marinade per 1 liter of water:

  • 3 tbsp. Tablespoons of salt
  • 1 glass of 6% vinegar
  • 3-4 cloves
  • 5 peas of sweet pepper
  • 1/2 tsp ground cinnamon

Cooking on a recipe:

1. Go through the mushrooms. Clean and rinse in cold water. With large mushrooms, separate the leg from the cap and cut it. 2. Immerse in salted water and cook for 40 minutes. Drain the water. 3. Prepare the marinade: add salt, pepper, cloves to the water. Cook for 10 minutes. Remove from heat and pour in the vinegar. 4. At the bottom of a sterile and dry jar, put a bay leaf, hot pepper, cut into slices. Then fill it with mushrooms and pour the marinade. Roll the banks. Turn them upside down. Leave it at room temperature until it is completely cool and then put it in a cool place. It is better to store in the refrigerator.

Pay attention to: