Mushroom Recipes: 219 Delicious Mushroom Recipes by My Ebook Publishing House by My Ebook Publishing House - Read Online

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Mushroom Recipes - My Ebook Publishing House

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mushrooms

I. APPETIZERS

Mushrooms with eggs

500 g of mushrooms, 4 eggs, 1 glass of sour cream, 2 tablespoons of butter, 1 tablespoon of flour, salt, pepper.

The mushrooms are minced and fried in butter, along with the minced onion. When they begin to parch, the flour is sprinkled and quenched with a cup of water. When the mushrooms are boiled, the sour cream, the salt and the pepper are added and left to boil a few more times. The hard-boiled eggs are sliced, placed on a plateau and on top, the mushroom dressing is poured. It is served warm.

Mushrooms with eggs (II)

1 kg of mushrooms, 4 eggs, 1 glass of sour cream, 3 tablespoons of table oil, salt, pepper, dill.

The washed mushrooms are sliced (unless they are small) and fried in 2 tablespoons of hot table oil until they are edible (as applicable, a tablespoon of water is added during frying). Separately, the eggs are beaten, mixed with the sour cream, the salt, the pepper and the dill and fried in the remaining table oil. The resulted omelet is served with a mushroom garnish.

Mushroom-stuffed eggs

6 eggs, 4-5 pieces of fitting mushrooms, 50 g of butter, salt, pepper, olives, fresh parsley.

The eggs are hard-boiled, peeled and egg yolks are carefully removed, without tearing the egg withes. The mushrooms are minced and fried in 25 g of butter until softened. Then, they are left to cool. The egg yolks are whipped with the remaining butter, salt and pepper; after the mixture becomes homogenous, the mushrooms are added. With this mixture, the eggs are stuffed, decorating them with mushrooms, fresh parsley and olives.

Fried eggs with mushrooms

6 eggs, 500 g of mushrooms, 50 g of butter, salt, pepper, 1 onion.

In a 2 liter pan, water with vinegar is boiled. When the water is boiling, the eggs are smashed one at a time in a saucer and added in the water without splitting the egg yolk. The pan is covered and kept at a simmer for 3 minutes (until the egg white curdles, without the egg yolk being over-baked. The eggs are carefully removed with a skimming spoon and placed on a plate. The mushrooms are minced and, along with the finely minced onion, fried in butter. When they are finished, salt and pepper to suit are added and then, they are blended and served with the prepared eggs.

Fried eggs with mushroom dressing

6 eggs, 500 g of mushrooms, 2 tablespoons of table oil or 50 g of butter, salt, pepper, 1 lemon, 1 teaspoon of flour.

The eggs are prepared as in the previous recipe (Romanian fried eggs with mushrooms) –see recipe 11.

The mushrooms are sliced and boiled for 15 minutes in salted water. In a pan, the flour is lightly fried in butter or table oil, quenched with a bit of water, and then, the mushrooms, the lemon juice, the salt and the pepper are added, leaving them to boil a few minutes more. When it’s finished, it is served with fried eggs.

Mushroom appetizer

1 kg of mushrooms*, 1 celery, 2 onions, 1 parsnip, 1 carrot, 3 tablespoons of table oil, allspice, salt, pepper.

The mushrooms are boiled for 15 minutes. After boiling, they are taken out, cooled and chopped in the meat mincing machine. The vegetables are finely minced and braised in their own juice until they soften nicely. The minced onion is fried in table oil until it turns yellow; on it, the mushrooms, the vegetables and the spices are added, and the frying is continued, stirring lightly, for 30 minutes. As applicable, a tablespoon of the vegetable juice is added. When the dish is reduced, it is removed from the stove. It is served cold.

*In the case in which the recipe doesn’t specify the mushroom species that must be used, any kind of edible mushrooms can be used, from the spontaneous flora or crop.

Mushroom omelet (I)

4 eggs, 3 pieces of large mushroom caps (parasol mushroom/Macrolepiota procera, field mushrooms/Agaricus campestris, Porcini mushrooms/Boletus edulis, Peppery milk caps/Lactifluus Piperatus) or 8-10 pieces of whole mushrooms (morels/Morchella Hybrida, chanterelles/ Cantharellus cibarius,, fairy ring mushrooms/Marasmius oreades and so on), 3 tablespoons of table oil, salt, a teaspoon of dill.

The mushrooms are thinly sliced (the small ones are left whole), fried in table oil, on them the nicely beaten eggs with the minced dill and salt are poured. After the omelet is fried on both sided, it is overturned on a plateau. It is served warm.

Mushroom omelet (II).

250 g mushrooms, 8 eggs, 1 tablespoon of butter, salt, pepper, verdure.

The mushrooms are minced and braised in butter, after which the salt, the pepper and the verdure are added. The nicely beaten eggs are fried in a bit of girder butter, without mixing them. After the eggs have bound and the omelet has parched underneath, the mushrooms are added above and the omelet is rolled like a pancake. It is served warm.

Mushroom omelet (III).

500 g of fresh mushrooms, 50 g of butter (or table oil), 4 eggs, a cup of milk, 200 g of hard cheese, 1 onion, salt, pepper.

The mushrooms are sliced, or if they are small, left whole, annealed in butter along with the minced onion, until the water from the mushrooms evaporates. Separately, the eggs are beaten and the milk, the salt and the pepper are added and mixed with the mushrooms. Everything is poured in an anointed pot, cheddar is added on top and the dish is baked in the oven for 20 minutes. It is served warm.

Pork scraps with mushrooms

4 eggs, 3-4 pieces of large mushrooms, 100 g of bard, salt, pepper, verdure.

The bard is minced and fried. The eggs are beaten, mixed with the minced mushrooms and salt, pepper and verdure are added. The nicely mixed composition is poured on the girded grease (in which the pork scarps are added) and is lightly fried. It is served with lettuce.

Eggs in a mushroom nest.

6 eggs, 1 kg of mushrooms, 2.5 tablespoons of butter, 1 tablespoon of sour cream, 1 tablespoon of grated cheddar, salt.

The mushrooms are boiled for 20 minutes in salted water. They are removed, cooled, minced and mixed with 2 tablespoons of butter, sour cream and salt. The composition is poured in a butter anointed pot. On top, the grated cheddar is spread. Separately, the egg whites are beaten with a bit of salt, equally poured on the entire surface and smoothed; with a spoon, from point to point, pits in which an egg yolk is added are made. It is baked in the oven at a medium heat until the egg yolks are baked. The dish is served hot.

Over-baked eggs with spicy mushroom dressing.

6 eggs, 500 g of mushrooms, 1 teaspoon of mustard, 2 tablespoons of table oil or 50 g of butter, salt, pepper, 1 lemon, 1 teaspoon of flour

The eggs are hard-boiled. After they have cooled, they are peeled, transversally sliced and placed in a bowl. The mushrooms are thinly sliced and boiled for 15 minutes in salted water, afterwards being placed on a plateau. The flour is lightly annealed in table oil or butter, quenched with a bit of water and the mushrooms, the mustard, the lemon juice, the salt and the pepper are added, leaving the mixture to boil a few minutes more. When it’s finished, this dressing is poured on the egg slices. The dish is decorated with boiled mushroom slices, lettuce leafs, radishes and so on.

Wieners with mushrooms

1 kg of pork, 500 g of rosy wood mushrooms/Agaricus dulcidulus, 250 g of bard, salt, 1 teaspoons of sugar.

The meat is minced and kneadeded with a bit of water, the salt and the sugar are added and kept cold for 24 hours. The mushrooms and bard are minced and mixed with the minced meat. With the