Forest mushrooms have a high nutritional value. But it’s important to know which dishes can be made from mushrooms, as these mushrooms often remain undeservedly forgotten. About which dishes from breasts are suitable for a daily table, and which ones can to prepare for the winter, you can find out on this page. Almost all they are rated by experts in terms of safety, digestibility and organoleptic value. See mushroom mushrooms and pick a couple for your family. This will diversify diet and surprise home-dwellers with new culinary delights. All recipes from the dishes are adapted, which allows you to select ingredients for them at any grocery store. Take a look recipes of Georgian dishes in the photo, which shows the serving options and serve to the table.
Fresh Georgian dishes (with photo)
Next are dishes from fresh mushrooms: photos will show the process preparation and serving for serving.
Mushrooms in cream.
Ingredients:
- 500 g of mushrooms
- 50 g butter
- 1-1.5 cups cream
- 1 bay leaf
- 3 sprigs of parsley and dill
- 1 peppercorns black pepper
- cinnamon
- clove
- water
- salt to taste
Cooking:
Rinse the fresh mushrooms, pour boiling water and leave on 2-3 minutes.
Then remove from water, cut into slices, dip into a pan with oil, put on fire and after 10 minutes pour boiling cream.
Parsley and dill are bundled with a bunch and together with cinnamon, cloves, peppercorns and bay leaves put in pan with mushrooms, adding salt to taste.
Cover the pan and simmer mushrooms for about 1 hour.
Before serving, remove from the dish a bunch of greens and spices.
Weights in egg filling.
- 500 g of mushrooms
- 200 g onions
- 3 eggs
- 2 tbsp. tablespoons butter
- 2 sprigs of parsley
- 1,5 l of water
- salt to taste
Cooking:
Cook fresh mushrooms in salted boiling water, lay on colander and pour over hot water.
When the water drains, cut the mushrooms on a board and fry in oil in the pan.
Chop the onion and, spassing in oil, combine with mushrooms.
Beat eggs, mix with finely chopped parsley and pour mushrooms.
Simmer until eggs are cooked.
Braised Mushrooms.
- 500 g of mushrooms
- 2-3 onions
- 1-2 tbsp. spoons of crushed walnuts
- 1-2 cloves of garlic
- with sprigs of cilantro
- water
- salt to taste
Cooking:
Cut and washed fresh mushrooms into slices, put into a saucepan, pour cold water so that it barely covers them, and cook until half cooked.
Remove the mushrooms with a slotted spoon, cool slightly, squeeze, finely chop and together with onions put in a separate pan, pour there strained mushroom broth and cook until tender.
Then add crushed walnuts, salt, garlic, saffron, finely chopped cilantro and after 3-5 minutes remove from heat.
Mushrooms in pots.
Ingredients:
- 800 g of fresh mushrooms,
- 3 onions,
- 7-8 small tomatoes,
- 80 g butter,
- 4 tbsp. tablespoons of grated cheese,
- 1-2 tbsp. tablespoons chopped parsley,
- ground black pepper and salt to taste.
For white sauce:
- 1 cup milk
- 70 g butter,
- 4 tbsp. tablespoons of flour
- salt to taste.
Cooking. To clean, wash and mushrooms cut into small slices. Rinse the peeled onions, chop, put in a pan with heated oil, fry until light yellow, add mushrooms, salt, pepper and continue to simmer another 20-25 minutes. Put in ceramic pots mushrooms with onions, whole or half-sliced tomatoes, sprinkle grated cheese, herbs, mix and pour hot sauce.
Put the pots in a moderately heated oven and bake, do not covering until golden brown.
Serve fresh vegetable salad separately.
Preparation of white sauce: fry flour on dry the pan until a pleasant nutty flavor appears, do not allowing color changes, cool slightly, mix with softened butter, dilute with a little warm milk, grind thoroughly so that there are no lumps, pour in the rest hot milk and boil over low heat for 5-10 minutes. After this, remove the sauce from the heat, salt, mix and strain.
Mushrooms with meat.
Ingredients:
- 500 g of meat
- garlic – 2 cloves,
- parsley,
- carrot,
- bulb,
- 1 teaspoon of sugar
- 1 teaspoon of salt
- ground black pepper to taste,
- 500 g of fresh mushrooms
- 2 tbsp. tablespoons of oil.
Cooking. 500 g meat cut into thin slices, mix with finely chopped garlic (2 cloves) and parsley, carrots, onions. Add a teaspoon of sugar and as much salt, pepper. Leave the meat to stand for 1 hour.
Then stew 500 g of fresh mushrooms, and cook meat at this time over high heat. Drain the broth, leaving only the bottom, add mushrooms, 2 tbsp. tablespoons of oil.
Serve with crisp rice.
Dish of breasts in the microwave.
Ingredients:
- 500 g of fresh mushrooms
- 2 onions,
- 3 tbsp. tablespoons of vegetable oil
- 0.5 cups sour cream
- 2 tbsp. tablespoons of grated cheese,
- 1 pod of sweet pepper
- 3 tomatoes
- 1 bay leaf
- salt to taste.
Cooking:
Finely chop the onion, put in a bowl with butter and hold in furnace 2-3 minutes at a power level of 700 watts. Add finely chopped mushrooms and cook for 2-3 minutes at a power level of 1000 watts, stirring every minute. Add chopped bell peppers, slices of tomatoes, sour cream, bay leaf, salt. Simmer under a cover of 15-20 minutes at a power level of 700 watts.
Remove the lid, mix, sprinkle with grated cheese and let stand in the oven for 1 to 2 minutes at a power level of 1000 watts, so that the cheese melted.
Serve with boiled potatoes or mashed potatoes and salad of fresh vegetables.
Black breast dish
Ingredients:
- 1 kg of fresh black mushrooms,
- 100 g butter,
- 1 cup sour cream
- 2 tbsp. tablespoons of grated hard cheese,
- 2 tbsp. tablespoons of flour
- 2 tbsp. tablespoons of white wine,
- 1 tbsp. a spoonful of chopped dill,
- ground black pepper and salt to taste.
Cooking. Rinse the mushrooms well, clean them, cut into small slices, put in a pan with preheated butter, salt and fry for 20-25 minutes.
Put prepared mushrooms in refractory clay pots, sprinkle with ground pepper, flour, pour warm salted sour cream, add white wine, put in a heated oven and simmer 10 minutes. After that, sprinkle with grated cheese, sprinkle with melted butter and bake for 5-7 minutes.
Sprinkle the finished dish with greens of dill and serve hot.
Frozen Loaf Dish
Ingredients:
- 2 burbots,
- 2 tbsp. tablespoons of vegetable oil
- 2 tbsp. tablespoons of wheat flour
- 8 frozen breasts,
- 3 onions,
- 2 tbsp. tablespoons of butter
- 1 pickle,
- 1 glass of fish stock,
- 1 cup dry white grape wine,
- 6 potato tubers,
- salt,
- pepper,
- parsley greens.
Cooking. Remove skin from burbot (it is very stiff), remove viscera, cut out the liver, freeing it from bile. Pulp cut into portions, sprinkle with salt and pepper, roll in flour and fry in butter until half cooked. Sprinkle the bottom of the stewpan fried onions, put pieces of fish, on top – another layer of onions in mixtures with thawed, boiled and fried mushrooms, cut into thin slices and stewed cucumbers, and burbot liver. Pour broth, wine and simmer over low heat until cooked.
Put the burbot on the dish, put mushrooms and vegetables around and liver, pour the juice in which they were stewed, sprinkle finely chopped parsley. Serve boiled on a side dish potatoes.
Pickled and Salted Meal Dishes
Needed for Pickled Dish Ingredients:
- sturgeon – 1 kg,
- salmon – 1 kg
- salmon heads – 2 pcs.,
- capers – 1 jar,
- olives – 1/2 cans,
- olives – 1/2 cans,
- large onions – 4 pcs.,
- medium pickles – 6 pcs.,
- tomato paste – 2 tbsp. spoons
- pickled black mushrooms – 2 glasses,
- carrots – 2 pcs.,
- greens – 2 bunches of parsley,
- one is cilantro
- one is dill,
- peppercorns – 1 teaspoon,
- bay leaf -6 pcs.,
- smoked fish slices – 200 g.
Cooking. Cut the head into 4 parts, remove the gills, cook the broth. Pour 2-2.5 liters of water. Take out the heads and strain the broth and throw carrots cut into strips into it. The fire is minimal.
Cut the onion rings (half rings) and fry it on vegetable oil. When the onion begins to turn yellow, put in it tomato paste and still fry 3-5 minutes.
Peel pickles (required!) And cut into cubes. Mushrooms cut into cubes. Put mushrooms, sturgeon in the fish broth, salmon, fried onion with tomato paste, pickles, greens, pepper, bay leaf, olives, olives, capers, cut into strips cutting.
And simmer on low heat for 20-30 minutes.
A dish of salty breasts.
Ingredients:
- 200 g salty breasts,
- 5 g of gelatin
- 3 carrots,
- 1 teaspoon of 3% vinegar
- 200 ml of chicken stock
- 1 bunch of parsley.
Cooking. Wash the carrots, boil, peel, cut into circles and sprinkle with vinegar. Gelatin diluted water. Rinse salted breasts with cold water and cut into slices. Wash and chop parsley.
Add gelatin to the hot broth, bring to a boil, strain, pour part on the tins and put in a cool place for 20 minutes.
Then put in each mold slices of mushrooms and circles carrots, pour the remaining broth and put in a cool place for 1 hour.
Jellied mushrooms garnish with chopped parsley and serve to to the table.
Boiled Dish
Ingredients for boiled breast dishes – this is:
- 1 chicken
- light bottled beer – 1 can,
- boiled mushrooms – 300 g,
- frozen green peas – 1 packet,
- carrots – 300 g
- onion – 2 pcs.,
- greens: parsley,
- celery, basil – 1 bunch,
- garlic – 7 – 2 cloves,
- salt,
- black pepper,
- 1 cup sour cream
- some vegetable oil.
Cooking:
Heat a large pan, heat the oil in it and lightly fry carrots, onions and diced mushrooms, add green peas, prepared chicken (can be whole, can cut), slightly salt and pepper, put in a patch on the vegetable “pillow”, pour a can of beer and put in the oven for about minutes at 40-50 (the first 15 minutes over high heat without a lid, then fire reduce and cover), then add sour cream, chopped greens, finely chopped garlic, salt if necessary and pepper, simmer in the oven for another 15 minutes until the chicken is ready.
White breast dish
Composition:
- mushrooms – 600 g
- garlic – 2 tbsp. spoons
- pepper,
- vegetable oil – 3 tbsp. spoons
- sauce – 300 g or sour cream – 200 g, flour.
Only white hats should be used for white breast dishes. mushrooms. On both sides rub them with salt, stuff with garlic, sprinkle with pepper, lightly with flour. Put on a hot pan in heated vegetable oil, close the lid and press it on top cargo. Fry the mushrooms on both sides until golden brown. When serving pour on the table with tomato sauce or sour cream.
Dry Dish
Ingredients:
- 400 g of dried mushrooms
- 3 onions,
- 100 g of sunflower oil,
- 1 tbsp. a spoon of flour
- 1/2 cup mushroom broth.
Dry Dish Preparation: Soak dried mushrooms, then boil them and finely chop. Add chopped onion, butter and fry in a pan.
When ready, season with flour and stock left over boiling mushrooms.
Black breast recipe
Ingredients:
- 50 g dried black mushrooms,
- 250 g of salted mushrooms,
- 1.5 kg of cabbage,
- 500 g of potatoes
- 250 g of beans
- 125 g onions,
- 100 g tomato paste,
- 100 g of oil
- 50 g of wheat flour
- salt, pepper, vinegar, crackers to taste.
Cooking Black Loafs Using This Recipe starts with cutting and frying the onion until golden colors. Put tomato puree in it and fry still. Add diluted cabbage, pre-squeezed, diluted with mushroom broth, sprinkle with pepper, throw bay leaf and simmer.
Cut peeled potatoes into very thin circles, so that they were translucent, and fry in oil until golden brown. Boil beans in salt water and simmer separately.
Cut salted mushrooms into thin slices, put salt to taste and vinegar, fry in oil.
Then cook the tomato sauce. In tomato puree pour mushroom broth, pour flour, fry a little, and sauce ready.
Put half the stewed cabbage in a deep pan, gently smooth with a large knife; put beans on the cabbage, then potatoes, salted mushrooms, they have a very thin layer pre-boiled and chopped dried mushrooms. From above put out the remaining cabbage. Pour the hodgepodge with the prepared sauce, sprinkle it with small crackers, put a few pieces butter.
Put the frying pan with the hodgepodge into the oven and keep until until a golden crust appears.
Frozen Cheese Recipe
Ingredients:
- 1 cube of broth,
- 3-4 potatoes,
- 2 carrots
- 0.5 kg of cauliflower,
- 2 tbsp. tablespoons canned green peas,
- 2 tbsp. tablespoons of tomato paste,
- 1 cup milk
- 0.5 kg of frozen mushrooms.
Frozen recipe gruzdey: in half a liter of meat, it is possible from cubes, broth boil 3-4 potatoes, julienne, 2 carrots, sliced, and a small head of cauliflower, divided into inflorescences. When ready, add 2 tbsp. spoons canned green peas and 2 tbsp. tablespoons of tomato paste.
Bring to a boil under a tightly closed lid.
While vegetables are boiling, defrost 0.5 kg of mushrooms, chop and brown in oil with onions, sliced in rings. Pour a glass of milk into the mushrooms.
Wait for the milk to boil, and put finely chopped processed cheese.
Throw the prepared vegetables into a colander and combine with milk-cheese-mushroom mixture.
Salt, pepper to taste. Serve hot to the table.
Dish of mushrooms for the winter
Components per liter jar:
- Georgian mushrooms – 500 g
- Carrots – 300 g
- Onions – 50 g
- Parsley roots – 100 g
- Tomatoes – 400 g
- Garlic – 1 clove
- Parsley and celery greens – 1 small bunch each
- Bay leaf -1-2 pcs.
- Allspice – 4–5 peas
- Salt – 30 g
- Sugar – 10 g
In order to prepare a dish of mushrooms for the winter, you need to mushrooms to separate the caps from the legs. To clear legs from the earth, to fold All into a pan and boil until cooked. During cooking to mushrooms put peeled carrots, onions and parsley root. Cut boiled mushrooms with vegetables into slices and mix with chopped tomatoes. Strain mushroom broth, add to it salt and sugar, boil and boil, usually almost half.
At the bottom of sterile cans, put chopped greens, laurel leaf, clove of garlic and peas of pepper. Then put the dish out boiled mushrooms with vegetables and pour mushroom broth. Banks cover sterile lids and sterilized in boiling water half-liter – 25 minutes, liter – 40 minutes. Then roll up, flip up bottom and soak under the covers until completely cooled. Store in dark, cold place.
