The first mushroom dishes are not only fragrant soups, cabbage soup and borscht. Homemade Housewives Know Many Great Recipes mushroom hodgepodge, pickles, chowder and just light broths. Mushrooms even make okroshka or consom with truffles on chicken broth. For the preparation of all these mushroom first courses are suitable and fresh forest products, and dried billets.
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 glass of cream, 1 glass of flour, 1 glass water, 6 eggs, salt.
Cooking:
According to the recipe for this first dish, you need to boil the mushrooms in chopped salted water, strain the broth. Chop the onion and fry in oil. Brown bread crumbs in butter, pour cream, rub through a sieve. Boil water with oil, pour flour, crumbs with cream, mushrooms, salt, beat eggs and stir. Boil meatballs. In cooked according to this recipe mushroom the broth you need to add the fried onions.
Mushroom broth with mushroom ears
Ingredients:
50 g of mushrooms, 1 onion, 1 tbsp. 1/2 tablespoon butter cups of sour cream, salt.
To prepare the “ears” for the broth with mushrooms on this prescription, you will need: 1-2 eggs, 1/2 cup flour, 6 tbsp. tablespoons of water, salt.
Cooking:
Boil and chop mushrooms, strain the broth. Add to mushrooms warm oil, chopped onion fried in oil, mix.
Knead the dough, roll it thinly and cut the cakes. On each put a teaspoon of minced meat, pinch, boil in salted water, recline in a colander. Drop the “ears” in hot broth, add sour cream and warm, not finishing boiling.
Serve with sour cream.
Mushroom broth in cups
Ingredients:
50 g of dried porcini mushrooms, 2 onions, 2 tbsp. creamy spoons oils.
Cooking:
Boil the mushrooms, strain the broth and dip chopped into it onion fried in oil, warm the oil, not bringing to a boil.
Mushroom broth
Ingredients:
50 g dried mushrooms, 2.5 l water, 2 onions, 15 g cream oils.
Cooking:
Before cooking mushroom broth, mushrooms must be carefully Rinse. Then put in a pan and pour a small amount water. After 2 hours, add the remaining water and put the peeled onion. Cook over low heat until the mushrooms are completely softened. Take out the mushrooms rinse with cold water and chop. Strain the broth.
When cooking soup on homemade mushroom broth, chopped mushrooms, pre-lightly fried in butter with a little the amount of onion, add before cooking, after filling in broth of potatoes, cereals or pasta.
Here you can see photos of mushroom broths to recipes suggested above:
Wild mushroom consommé recipes in chicken stock
Consomme with chicken meat dumplings and mushrooms
Ingredients:
1.5 l chicken stock, 250 g combination knives, 50 g forest mushrooms and 150 g of vegetables.
Cooking:
Broth garnish, add and julienne forest mushrooms.
Royal Consommé
Ingredients:
1.5 l of chicken stock, 150 g of royal mushrooms from forest mushrooms or truffles, 100 g chicken.
Cooking:
As a side dish in a broth put a finely chopped royal wild mushrooms or truffles and chicken chopped
Consomme with chicken and mushrooms
Ingredients:
1.5 l chicken stock, 150 g boiled vegetables, 150 g chicken dumplings, wild mushrooms or truffles, parsley.
Cooking:
To prepare a consommé of wild mushrooms in the broth you need put diced boiled vegetables (carrots, celery, leek and cabbage), chicken dumplings, wild mushrooms or truffles and parsley greens.
Mushroom pickle recipes
Beetroot pickle with salted mushrooms and oatmeal
Ingredients:
5 pieces. beets, 4 l of water, 4 potatoes, 4 pickles, 2/3 cups of salted mushrooms, 1/4 cup of oatmeal, salt, sour cream.
Cooking:
Wash the beets, cook, peel, chop, put back strained broth. Add potatoes, pickles, pickles mushrooms and oatmeal. To salt. The pickle will be ready when boil the potatoes.
Before serving, the pickle prepared according to this recipe with mushrooms need to season with sour cream.
Mushroom pickle
Ingredients:
300 g of porcini mushrooms, 1 onion, butter, pearl barley, pickles, chives.
Cooking:
To prepare pickled mushrooms from mushrooms, you need to brown onion oil. Then add finely chopped, lightly fried mushrooms. Put everything in a pan with water, cook. Add friable barley porridge, chopped herring pickles, stir and give to boil. Sprinkle the ready pickle with green onions.
How to make a hodgepodge with mushrooms: recipes with photos
Mushroom hodgepodge
Ingredients:
500 g of mushrooms, 1 kg of fresh cabbage, 1 pickle, 1 onion, 2 tbsp. tablespoons of tomato puree, 2 tsp sugar, 4 tbsp. melted spoons oils, salt to taste, bay leaf, 3 tbsp. tablespoons 3% vinegar, 3 Art. spoons of breadcrumbs.
Cooking:
Before you make a hodgepodge with mushrooms, you need to chop the cabbage, put in a saucepan with ghee, add some milk and simmer for about 1 hour
When the cabbage is soft, add tomato puree to the pan, sugar, salt, bay leaf and vinegar. Roasting mushrooms can be various. They should be boiled, cut into slices and fry on oil.
Add the fried onions, diced cucumber to the mushrooms, salt and simmer all products under the lid for 20 min.
Lay cabbage and mushrooms in layers in a deep pan. Wherein the lower and upper layers should consist of cabbage.
Sprinkle the cabbage with oil on top, sprinkle with breadcrumbs and bake hodgepodge in the oven for 30 minutes.
Served with this recipe hodgepodge with mushrooms hot.
Mushroom broth
Ingredients:
500 g of mushrooms, 2 onions, 2 tbsp. tablespoons of tomato puree, 2 tbsp. spoons butter or margarine, 100 g sour cream, 1/4 lemon, 150-200 g pickles, bay leaf, peppercorns.
Cooking:
Chop and lightly fry the onion, adding at the end of the roasting tomato puree. Boil the mushrooms in a small amount of water, after preparedness to remove them from the broth and rinse with cold water. Put mushrooms in slices into a bowl, add finely chopped pickles (without skin), lightly fried onions, bay leaves, peppercorns and pre-season prepared mushroom broth. Add the required amount hot water and cook for 10 minutes.
As you can see in the photo, a hodgepodge with mushrooms according to this recipe need to be served with sour cream, lemon slices, parsley or dill:
How to cook a prefabricated mushroom hodgepodge
Mushroom solyanka
Ingredients:
2 liters of water for cooking mushrooms and vegetables, 500 g of mushrooms (mushrooms, chanterelles, honey mushrooms), 100 g of raw smoked bacon, 1 carrot, 1 onion, 1 tomato, 5 green and black seedless olives, 1 clove garlic, a bunch of parsley, 1 bay leaf, sugar, salt and freshly ground black pepper – to taste, cooking oil for frying. To serve: 1 lemon
Cooking:
Wash, dry and peel the mushrooms, cut into slices. Pour water, boil over moderate heat for 10 minutes. Throw it in a colander pour 2 liters of fresh water, cook with the addition of bay leaf in for 1 h. Boil peeled carrots until soft, chop in small cubes. Remove the stem from the tomato, place in boiling water for 2-3 minutes, remove the skin, cut into slices. Clear and cut onion into thin half rings, passer on 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 mushrooms, cook 10 minutes after boiling the liquid. Slice olives with rings, chop parsley, pass through a press peeled garlic. Add all the ingredients to the hodgepodge, pour sugar, salt, pepper. Bring to a boil, cook for 5 minutes. The prefabricated mushroom hodgepodge prepared according to this recipe is served with slices of lemon.
Assorted solyanka
Ingredients:
500 g of fresh mushrooms (porcini, boletus, boletus, mushrooms, saffron mushrooms), 1 kg of fresh cabbage, 1 pickled cucumber, 1 onion, 2 tbsp. tablespoons of tomato puree, 1 -2 tsp sugar, 2 tbsp. tablespoons butter, salt, pepper, bay leaf, vinegar.
Cooking:
Before you cook the assorted mushroom hodgepodge, you need cabbage chop, put in a pan, add oil, some water and put out for about 1 hour.
15-20 minutes before the end of the stew add the tomato puree, sugar, salt, pepper, bay leaf, vinegar. Mushrooms clean, rinse and put in boiling water for 10-15 minutes, then cut into slices and fry in oil.
Put the mushrooms in a bowl, fry the onions in the same pan and then mix it with mushrooms, adding chopped cucumber, salt, pepper.
Place half the stewed cabbage in a greased pan, put cooked mushrooms on cabbage and cover again with a layer the remaining cabbage. Sprinkling the cabbage with breadcrumbs and sprinkling with butter, put in the oven for baking.
Before serving, you can put a slice of lemon on a hodgepodge or olives.
Mushroom hodgepodge can also be prepared from sauerkraut, not adding vinegar in this case. Fresh mushrooms can be replaced with salty or dried.
Look at the photos of mushroom hodgepodge recipes, presented on this page:
Ceps and porcini mushroom recipes
Nizhny Novgorod Mushroom Stew
Ingredients:
800 g of fresh mushrooms, 100 ml of vegetable oil, 1 onion, 5-6 potato, 2-3 tbsp. tablespoons sour cream or 1/2 cup cream, 2-3 egg yolk, salt, pepper, parsley.
Cooking:
Peel fresh mushrooms, rinse well in cold water, finely chop, put in a pan, adding oil, finely chopped onions, a little salt, pepper; cover and simmer for 20 minutes on a light fire, stirring so as not to burn. Add potatoes, chopped into small cubes, pour boiling water (4 l), give boil potatoes until cooked.
To the mushroom stew according to this recipe you need to add sour cream or cream with loose yolks, not boiling. Feeding sprinkle with chopped parsley.
Chowder
Cooking:
Cut the hats and legs together into small pieces. Put in pan with oil, salt, herbs and crushed garlic.
Pour in the broth and put simmer on low heat until the mushrooms don’t turn almost mashed. Pour them into a bowl and serve mushroom stew with toasted thin slices of bread.
Chowder “Forester’s Lip”
Ingredients:
60 g of mushrooms (white, boletus, boletus, mushroom, oil), 25 g of millet, 20 g of onion, 30 g of sour cream, salt.
Cooking:
Finely chop the clean, non-ghost mushrooms and put in the hot water with washed millet. Simmer until readiness. Add boiled onions at the end of cooking. salt. Serve with sour cream, herbs.
Porcini Mushroom Stew
Ingredients:
200 g of porcini mushrooms, butter, potatoes, bay leaf, greens of dill, sour cream.
Cooking:
Slices porcini mushrooms in oil, dip in a saucepan with water and boil for 30 minutes. Add diced potatoes, bay leaf and boil again 20 min. Garnish a stew from porcini mushrooms with dill. Serve with sour cream.
Mushroom Stew (Finnish cuisine)
Cooking:
Fresh young tubular mushrooms, barley groats, milk, water, butter, salt. Cook the cereal until cooked, add the peeled mushrooms, milk, butter.
Bring the stew to readiness and season with salt to taste.
Mushroom Chowder
Ingredients:
200 g of bread, 300 g of fresh or 30 g of dried mushrooms (1 l of mushroom decoction), 2 onions, 2 tbsp. tablespoons of vegetable or cream oil, 4 teaspoons sour cream, zucchini (optional), salt.
Cooking:
Boil mushrooms.
Grate the bread. Fry the onion, add chopped mushrooms and, if desired, small pieces of zucchini, mix with chopped bread, simmer. 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 porcini mushrooms, 2 tubers potatoes, 100 g of fresh bacon, 1 onion, 1 carrot, 40-50 g oatmeal, salt and freshly ground black pepper – to taste, cooking oil for frying. To serve: a few twigs parsley and / or dill
Cooking:
Grind peeled onions and carrots. Pass the vegetables on heated vegetable oil until soft.
Wash, dry and peel the mushrooms. Boil for 15-20 minutes in 500 ml water, save the broth.
Grind mushrooms and fat, fry all together for 15 minutes.
Pour the remaining water into milk, bring the mixture to a boil. Add peeled and chopped potatoes and sautéed vegetables, cook for 15 minutes.
Pour mushroom broth into the pan. Add chopped oatmeal flakes as a thickener, also mushrooms with lard. Salt pepper, warm for 5 minutes.
As you can see in the photo, mushroom soup according to this recipe. need to be served with chopped herbs:
Pea stew with mushrooms
Ingredients:
2 liters of water + for soaking peas and mushrooms, 5 dried mushrooms, 3 potato tuber, 1 onion, 1 carrot, 50 g dried peas, 2 cloves of garlic, 1 bay leaf, 5 peas of black pepper, a small bunch of dill, sugar and salt – to taste.
Cooking:
Pour peas with cold water, leave for 1 h, drain the water. Pour mushrooms with hot boiled water, leave for 1 h, drain the water.
Pour 2 liters of water into the pan, bring the liquid to a boil. Add peas and mushrooms, cover, boil over moderate heat 20-30 min
Peel carrots, onions and potatoes. Chop carrots thin straws, onions – thin half rings, potatoes – cubes. Add vegetables, peas and bay leaves to the pan. To bring liquid to a boil, cook over moderate heat for 15-20 minutes.
Chop dill finely, and peeled garlic through a press. Add to soup, add salt and sugar, bring to a boil, remove from fire.
Mushroom okroshka recipe
Mushroom okroshka
Ingredients:
For this recipe, okroshka with mushrooms will require 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.
Cooking:
Sort the mushrooms, rinse, finely chop. Boil potatoes in jacket, peel and chop finely, chop green onion, peeled horseradish grate. Put everything in a pan and pour bread kvass, mix well, salt, season with sour cream.
And now look at the selection of photos of recipes for first courses with mushrooms that are easy to cook at home conditions:
