A lot of things can be prepared from mushrooms - soups, salads, and filling for pies. But these are all familiar and familiar dishes. And what can you make of them extraordinary, such that you want not only to try it yourself, but also to offer your friends? For example, meatballs or cabbage stuffed with mushrooms.
Potato meatballs with mushrooms
Required Ingredients:
- champignons or oyster mushrooms - 500 grams;
- potatoes - 300 grams;
- raw egg - 1 piece;
- flour - ¾ glass;
- shallots - 1 head;
- dill - 1 bunch;
- vegetable oil - 50 ml;
- salt;
- ground pepper;
- sour cream - 100 grams.
Wash the potatoes and boil in their skins for 20 minutes. Then drain the water, cool the tubers and peel them off.
Rinse or wipe the mushrooms (depending on their contamination), cut into small pieces.
Heat oil in a frying pan, chop the shallots finely and fry in oil. Then put the mushrooms there and fry everything for 15 minutes, stirring the composition periodically.
Rinse the dill, shake off excess water and chop very finely. You can leave a few twigs to decorate the dish.
Grind the mushrooms fried with onions with a blender and add chopped dill to them.
Mash the peeled potatoes until mashed with a pusher or also with a blender. Now mix the mushroom mass with mashed potatoes, add a raw egg, salt, black pepper and flour, mix everything thoroughly so that the mass becomes homogeneous.
Form small balls of potato-mushroom mass with a spoon and damp hands, roll a little in flour and dip in boiling water. Cook the meatballs for 10 minutes, then place them on a plate and serve with the dill and sour cream. If you wish, you can not boil the meatballs, but put them in a mold, pour sour cream and bake in the microwave or oven.
Cabbage stuffed with mushrooms
A head of cabbage with a mushroom filling between the leaves will look very unusual. To prepare a dish according to this recipe, you will need:
- cabbage head - 1 piece;
- oyster mushrooms, champignons or butter - 1kg;
- onions - 2-3 pieces;
- sunflower oil - 3 tablespoons;
- sour cream - 250 ml;
- flour - 3-4 tablespoons;
- salt;
- spices.
Choose a small head of young cabbage for stuffing, in which the leaves are the most loose and loosely compressed. From the side of the stump, carefully make a notch with a knife to remove the excess thickness from the middle of the head so that the leaves do not crumble.
Pour the head of cabbage with water and put on fire, let it sweat a little so that the leaves soften a little. Cool and dry the prepared head of cabbage.
Prepare mushrooms for frying: rinse, dry and chop. Finely chop the onion, fry in sunflower oil along with the mushrooms. Add spices and salt to the filling to your liking, then flour, mix everything.
Now comes the most crucial moment - cabbage stuffing. To do this, take a suitable (slightly larger than a head of cabbage) cauldron. Put the cabbage leaf on the bottom, then lower the cabbage stump down. Start stuffing with the outer leaves. To do this, fold back the topmost sheet completely and place the mushroom filling on it. Then peel back the second sheet and add the mushrooms again. Repeat the procedure until you have laid out all the mushrooms or until you run out of leaves.
Pour the cabbage head with sour cream, diluted water and put in a hot oven for an hour. If necessary, periodically pour the sauce over the head of cabbage so that it does not dry out.
