What can you cook from fresh forest mushrooms: fast, tasty and unusual

What can you do with mushrooms from the forest?

Delicious and aromatic fried chanterelles
In fact, you can cook anything from mushrooms! There are quick, simple and delicious recipes. There are those that take longer to cook and require more ingredients - but the result is something original, unusual and tasty.

What can you do with mushrooms from the forest:

• Boil - prepare “mushroom soup” (such a soup),
• Stew with sour cream or separately with cabbage,
• Cream soup or solyanka,
• Fry with potatoes
• Vegetable stew with mushrooms,
• Add to salad
• Risotto,
• Meat rolls,
• Ravioli,
• Mushroom sauce,
• Bake a mushroom pie
• Make a casserole
• Marinate
• Pickle,
• Dry
• Freeze for winter use
• And much more - with enough imagination and products.

Keep 11 recipes for dishes with fresh mushrooms:

Champignons stuffed with cheese and ham

A beautiful and original appetizer that can decorate a festive table. The champignons turn out to be tasty, aromatic and soft. The ham in this recipe can be replaced with smoked sausage.

Required ingredients:

• 600 grams of champignons,
• 100 grams of salted cheese,
• 60 grams of ham,
• onion head,
• 100 grams of cream,
• a little pepper,
• olive oil.

This recipe requires the use of fresh champignons, but salted ones can also be used. The main thing is that they are large and without legs.

Finely chop the onion and mushroom stems (or small champignons), fry in oil until tender, there is no need to fry the onion. The mixture should be salt and pepper.

Pour the cream into the pan, keep it on the fire for another 3 minutes, turn it off and let it cool. Place the mixture into the mushroom caps and place a small piece of cheese on top. Cover each champignon with a thin slice of ham and place the baking sheet in the oven. Bake the appetizer for 15 minutes at a temperature of 200 degrees.

This recipe is delicious cold or hot. It can be served with wine or a stronger alcoholic drink.

Gribovnitsa – classic soup made from fresh porcini mushrooms

The simplest, fastest and most delicious dish made from wild mushrooms is clear white mushroom soup. Fresh ones can be replaced with pickled ones. Indispensable aroma and instead of meat.

Products:

• Porcini mushrooms – 200 grams,
• Potatoes - 3 medium,
• Carrots and onions – 1 piece each,
• Greenery,
• Salt and pepper.

Preparation:

Clean and wash boletus mushrooms brought from the forest. Cut into pieces and put in boiling water - cook for 25-30 minutes, skimming off the foam.

Fry chopped onion and grated carrots in a frying pan. Cut the potatoes.

After cooking, the mushrooms need to be fried a little.

Place the potatoes in a saucepan with boiling broth and cook for about 10 minutes.

Next add the roast and salt.

Then the mushrooms go into the broth. Cook for another 3 minutes. Remove from heat, cover and let steep for 20 minutes.

Serve with greens. Pepper if desired.

How long to cook mushrooms

The variety of species is so great that each representative requires an individual approach for preparation. Experienced people know exactly how long to cook mushrooms, but housewives who have not encountered this type of fishing find it difficult to complete the task. All types have their own cooking time, so to create a delicious soup you should know exactly the cooking hours. Thermal treatment methods are influenced by the condition of the product, which can be either recently picked, frozen or dried.

Dried

The gifts of nature in this form are the most fastidious. If they are not processed correctly, they will be tough even after cooking, so be sure to find out how long to cook the mushrooms. First, they should be soaked for 3.5-4 hours, filled with ice water, and then sent to the pan. You shouldn’t throw out the water after soaking, because the rich aroma will go away with it; it’s better to cook food with this broth. For any dish, it is advisable to cook dried mushrooms after soaking for about 2 hours. We can consider that the gifts of the forest are ready when they settle to the bottom of the container where they were boiled.

Fresh

When the mycelium ripens, the autumn harvest period begins. Artificially grown champignons and oyster mushrooms are available in markets and stores all year round. There is a general rule that indicates that fresh mushrooms should be cooked for no more than 20 minutes. However, each type requires slight timing adjustments. If you do not want the food to darken, then before cooking the mushrooms, they should be washed in lemon juice or vinegar. How many minutes to cook mushrooms? It is enough to boil the champignons for 5-10 minutes, and the white ones need to be brought to readiness for at least half an hour.

Frozen

Frozen forest gifts are good because they will always be at hand: they are often sold in stores or caring housewives stock them up during the summer-autumn harvesting period. When frozen, water remains, which should not get into the pan, so the food should be defrosted naturally or in the microwave, then rinsed. Frozen mushrooms should be cooked for about 20-30 minutes, and thrown exclusively into cold water, while they should boil exclusively over low heat. Foam will appear during the process, but it must be removed.

Stewed mushrooms with potatoes in sour cream in a frying pan

My favorite and often prepared from fresh forest mushrooms. Get the recipe.

Choose the quantity of ingredients yourself. For me it comes out like this:

• Potatoes – 6-7 medium-sized potatoes (per kilogram),
• Mushrooms - about half a kilo,
• Onion - a couple of medium heads,
• Sour cream – 4-5 tablespoons,
• Tomato paste - tablespoon,
• Laurel - 2 leaves,
• Vegetable oil - for frying,
• Salt and pepper - to taste,
• Greenery.

Peel and wash the mushrooms. Prepare boiling water and put it in it for 5 minutes. Drain in a colander and wait until the water drains.

Cut the mushrooms into slices. Take a deep frying pan, put mushrooms there and pour sour cream over them. Salt, pepper, add bay leaf and tomato paste. Simmer over medium heat for 8-10 minutes.

Peel the onions and potatoes. Fry chopped onion until golden brown. Then fry the potatoes. Combine all products (potatoes, onions, mushrooms), mix and simmer under a closed lid until cooked.

Sprinkle with herbs before serving.

Instant marinated champignons

A special recipe for instant marinated champignons, unlike others, includes an interesting set of products. The marinade includes honey, French mustard, chili pepper, and parsley. Before marinating, the champignons are lightly fried. Strange way, isn't it? Don’t rush to conclusions, try making quick-cooking pickled mushrooms using this recipe, you will certainly like them.

Ingredients:

• champignons – 500 g;
• honey - 1 tbsp. l.;
• vegetable oil – 1 tbsp. l.;
• French mustard (beans) – 1 tsp;
• dried chili pepper – about 1 cm piece;
• parsley - a small bunch;
• salt.

Cooking method:

1. Cut washed and dried mushrooms into slices or slices and fry in heated oil.
2. Five minutes after the start of frying, add honey, chili, and mustard seeds. If too much liquid has formed, it needs to be evaporated.
3. Salt the mushrooms and season with chopped parsley. Stir again and remove from heat.
4. Cool the dish. You can feed it to guests right away (in the form of a salad with mayonnaise), but the appetizer will taste better if it sits in the cold for a couple of hours. In this case, mayonnaise is not useful.

Pickled porcini mushrooms - preparation for the winter

This recipe produces very tasty mushrooms - dense, firm and with the aroma of forest.

For the marinade you will need (per 1 liter):

• Sugar – 3 tablespoons;
• Salt – 2-3 tablespoons;
• 9% vinegar – 50 ml;
• Garlic – 4-5 cloves;
• Black pepper and cloves – 6 pcs each;
• Bay leaf – 3 pcs.

Preparation:

Mushrooms brought from the forest are cleaned and washed. Cut it into pieces and put it on the stove to cook. When cooking, remove the foam.

Boil for 20-25 minutes, drain in a colander and wash.

Prepare the marinade - mix all the ingredients together with spices and combine with the mushroom mass.

It is necessary to boil the mushrooms a second time. After it boils, reduce the heat to minimum. Simmer for about an hour, stirring and removing the foam.

At the end of cooking the marinade, add chopped garlic. Place in prepared jars. Turn over and cover with a blanket.

Useful: Dressing for borscht - preparation for the winter.

boletus

If, while walking in a birch grove, you come across a family of mushrooms with a brown cap and a stalk the color of birch bark, you are lucky. Here are boletus mushrooms (boletus mushrooms) - edible, noble, valuable. Pickling boletus mushrooms is not particularly difficult. The only condition is that you need to peel, cut and boil them quickly, as the cuts of the pods darken in the air. The original recipe below contains cinnamon, which is often used in mushroom marinades.

Ingredients:

• boletus - 1 kg;
• black pepper (peas) – 8-10 pcs.;
• vinegar essence (70%) – 15 ml;
• bay leaf – 2 pcs.;
• cloves – 3-5 pcs.;
• cinnamon – 1/4 stick;
• garlic – 3 cloves;
• salt – 1 tbsp. l.;
• sugar – 1 tbsp. l.

Cooking method:

1. Prepare jars and lids: they require sterilization.
2. Cook the chopped boletus mushrooms for 30-40 minutes. Drain the water and rinse the pieces under the tap.
3. Dissolve sugar, salt in one liter of boiling water, add all the necessary seasonings.
4. Dip mushroom pieces into the brine, cook for 10 minutes before adding vinegar and another five after.
5. Place boletus mushrooms tightly into jars, fill them with marinade to the top, and roll them up.

Homemade julienne with chicken and wild mushrooms in pots

Baked mushrooms with potatoes, and under a golden crust of melted cheese. Mmmm - “You’ll eat your mind off”!

Ingredients:

• Chicken breast (boiled) – 2 pieces,
• Onions - 2 large onions,
• Potatoes – 1 kg (preferably young ones),
• Hard cheese – 100-150 grams,
• Fresh mushrooms (champignons, honey mushrooms, chanterelles, white mushrooms, boletuses, aspen mushrooms are suitable) - half a kilogram,
• Cream – 0.5 liters,
• Butter - half a stick,
• A little vegetable oil for frying,
• Pepper, salt and spices - to taste.

Preparation:

Chop the chicken, mushrooms and onions. Chicken into small pieces, onion into half rings.

Pour vegetable oil into a frying pan and fry the mushrooms in it. Add chicken and onions to the fried mushrooms and fry until done. Salt, pepper and add butter.

Cut the potatoes into strips or into circles.

Place the potatoes in the prepared pots and fill them halfway. Salt. Add fried mushrooms, chicken and onions. Pour cream and grated cheese on top.

Place the pots on a baking sheet and bake in the oven at 200 degrees for about 30 minutes.

I advise you to look: Several recipes for julienne with chicken and mushrooms, cooked in the oven and in a frying pan.

Rows

Rowlings are found not only in forests, they are often found in abandoned gardens, parks, and forest belts. They grow in large families, and if you are lucky enough to find one specimen, take a closer look around to collect the other two dozen. For such cases, the housewife’s notebook should have a simple recipe for pickling rows for the winter. A jar of mushrooms opened for Christmas dinner will remind you of summer.

Ingredients:

• rows – 2 kg;
• salt – 3 tbsp. l.;
• sugar – 2 tbsp. l.;
• vinegar essence - 1 tbsp. l.;
• bay leaf – 2 pcs.;
• black pepper, allspice – 5-7 pcs.;
• cloves – 5-7 pcs.

Cooking method:

• Wash and boil the mushrooms for about half an hour. Drain the broth. Boiled rows need to be washed carefully.
• Prepare the marinade. Boil salt, spices, sugar in a liter of boiling water.
• Boil the mushrooms in the prepared brine for about 15 minutes. A couple of minutes before turning off the heat, pour in the vinegar essence.
• Place hot rows in jars, fill them with marinade, and roll them up.

Julienne in buns with cream

It's incredibly tasty and satisfying! This dish is perfect after a long walk in the winter park.

To be honest, I prepare julienne buns not for a holiday appetizer, but to prepare a quick snack when I’m tired and want to eat.

If I’m not at home, then on the way home I buy small buns with poppy seeds or sesame seeds, a small box of low-fat cream “Prostokvashino” 0.2 liters, a leg and a small piece of Russian cheese for 100-150 grams.

I always have already boiled mushrooms in the freezer of the refrigerator - portions in small bags.

Before cooking, I defrost the mushrooms in the microwave so that they can be cut with a knife - for a couple of minutes.

Boil the leg in lightly salted water. When it cools down, I peel off the meat from it.

Place chopped onions, chicken meat and mushrooms on a hot frying pan greased with vegetable oil. I pray and pepper. Fry occasionally, stirring occasionally.

Next I take on the buns. I cut off the bottom and take out the crumb from the heart. In a blender I whip the cream with this crumb.

I fill the buns with the filling - mushroom mixture, pour in what I prepared in the blender (cream with crumb) and sprinkle with grated cheese.

I preheat the oven to 200 degrees and place the filled buns on a baking sheet. 10 minutes and the dish is ready. A hearty and delicious dinner is ready!

Once you get the hang of it, the julienne buns are prepared in just 15-20 minutes.

How long does it take to cook mushrooms?

Cooking time depends on what mushrooms you use and for what purpose you are preparing them. Fresh specimens contain a large amount of useful substances, enzymes, vitamins and protein. Therefore, you should not overcook mushrooms either, otherwise they will lose all their necessary properties and pleasant aroma.