Top 5 dishes from fresh forest mushrooms

The summer menu of Russians is difficult to imagine without tasty dishes prepared from fragrant forest gifts. From mushrooms prepare hearty soups, fragrant casseroles and ruddy cutlets. Some recipes came to us from their ancient times, while others were invented by modern culinary specialists. Use simple recipes and prepare beautiful dishes for a family dinner and dinner!

Summer soup with fresh pimples

The recipe for the first dish from forest mushrooms is so simple that it can be repeated even by a novice cook. To please loved ones with aromatic soup in the cold season, mushrooms can be frozen for future use in special packages or containers.

Prepare the products:
  • podberezoviki - 250 g;
  • potatoes - 200 g;
  • sour cream - 150 g;
  • white onions - 1 pc. ;
  • Sunflower oil - 30 g;
  • sweet pepper - 3 pcs. ;
  • bay leaves - 2 pcs.
  • salt - to taste.
Start cooking:
  1. Cut the peeled mushrooms into large pieces and cook them for 15 minutes. Drain the liquid.
  2. Boil 1 liter of water, put into it cut potato with potatoes.
  3. Grind the onion, pass it on the frying pan until soft. After that, put the pan in the frying pan. Cook the foods on medium heat for 3-4 minutes.
  4. Transfer the frying pan into a saucepan, add the spices, bay leaf and salt. Bring the broth to a boil.
  5. Mix the sour cream with flour, add the sauce to the soup. Cook the dish for another 1 minute.
Aromatic treats can be served on a table with toast from white or black bread.

Potatoes stuffed with mushrooms

Try the classic combination of products in the original design! A simple and satisfying treat will decorate a family dinner and a festive table. It can be served with a salad of fresh vegetables or served as a snack at a party.

Required products:
  • young potatoes - 9-10 pcs. ;
  • white mushrooms - 300 g;
  • onion - 2 pcs. ;
  • sour cream - 100 g;
  • sunflower oil for frying-90 g;
  • salt and black pepper.
  1. Cut the onion and mushrooms into straws, fry the products until ready. Season them with salt and pepper, and after a couple of minutes pour in sour cream. .
  2. Boil the tubers, without peeling, cool and cut them in half. Cool the workpieces and remove the middle with a spoon. The thickness of the walls of the "boats" should be 1-1, 5 cm.
  3. Grind the extracted potatoes, mix it with mushroom fry.
  4. Fill the "boats" with stuffing, put them into a baking dish. Prepare the dish in a preheated 180 ° C oven for half an hour.
Before serving decorate the treat with sprigs of dill and parsley.

Vegetable hodgepodge with forest mushrooms

A simple dish from budget products turns out fragrant and tasty. It is suitable for those who follow a diet or want to keep a beautiful figure.

  • white cabbage - 800 g;
  • boletus, boletus, pereberezoviki - 400 g;
  • pickled cucumbers - 2 pcs. ;
  • onions - 1 pc. ;
  • vegetable oil - 70 g;
  • water 60 g;
  • tomato paste - 30 g;
  • wine white vinegar - 10 g;
  • sugar - 15 g;
  • a mixture of peppers and salt - to taste.
Sequence of preparation:
  1. Thinly chop cabbage, fry it in a frying pan for 3-4 minutes. Pour in the water and simmer the vegetables under the lid until soft. Add the tomato paste, salt, spices, sugar and vinegar.
  2. Chop mushrooms and onions, fry them separately. When the excess liquid evaporates, put salted cucumber, diced, into the food. Season mushrooms with salt and pepper.
  3. Put half of the cabbage in the baking dish. Then put mushrooms with cucumbers and onions. Put the remaining vegetables on top.
  4. Bake hodgepodge at 200 ° C for 20 minutes.
Serve the dish hot.

Fresh chanterelles

The dish turns out bright and appetizing, it is well combined with a vegetable side dish and boiled cereals. Beads are covered with a crispy ruddy crust, and the filling remains soft and soft.

The following products will be needed:
  • chanterelles - 400 g;
  • eggs - 2 pcs. ;
  • onion turnip - 1 pc. ;
  • bread crumbs - 90 g;
  • sunflower oil - 80 g;
  • semolina - 60 g;
  • greens of dill - 1/4 of a beam;
  • salt - 1 pinch.
  1. Boil the mushrooms, transfer them to the bowl of the blender. Send the same large chopped onions, eggs, greens and salt. Whisk the products into a homogeneous mass.
  2. Combine the forcemeat with semolina and let it stand for 15-20 minutes.
  3. Form the little bits, roll them in breadcrumbs and fry until cooked in a pan.
Lovers of piquant taste can add minced garlic, dried herbs and favorite spices.

Pate of wild mushrooms

A universal snack can be served for tea, coffee or first course. Pate can be spread on slices of fresh bread, toast or used as a filling for tartlets.

  • fresh mushrooms - 350 g;
  • butter - 100 g;
  • boiled eggs - 2 pcs. ;
  • onions - 1 pc. ;
  • vegetable oil - 50 g;
  • garlic - 2 cloves;
  • salt and pepper - to taste.
  1. Grind the onion, fry it until soft. Add mushrooms, diced.
  2. Roast the products in vegetable oil.
  3. When the excess liquid evaporates, combine mushrooms with chopped eggs, butter, spices and salt. Whip the mixture with a blender.
Keep the pate in a glass jar in the refrigerator.

Share in the comments recipes of your favorite dishes from forest mushrooms! Tell us, how often do you go to the forest for a "harvest" or do you prefer to buy a product in a supermarket? Share feedback on recipes and add photos!
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