Silent hunting is an incomparable pleasure. A walk in the woods and gambling gathering bring tangible health benefits and cheer up, and at the same time pleasantly diversify the diet. There are many mushroom dishes, and even a novice cook can master many of them. For example, you can make mushroom stew - a simple and hearty family dinner. Particular attention should be paid to the preliminary processing of raw materials.
It is necessary
-
- 500 g of fresh mushrooms;
- 1-2 onions;
- allspice;
- salt or citric acid;
- 1-2 bay leaves;
- cloves;
- cinnamon;
- 0.5-2 cups of broth;
- dill and parsley;
- vegetable oil;
- butter for a side dish;
- boiled potatoes;
- 0.5 cups of rice;
- 1 tablespoon tomato paste
- water.
- Additionally:
- knife and cutting board;
- washing containers
- cooking and stewing;
- colander;
- plate.
Instructions
Step 1
Go through 500 g of freshly picked mushrooms, separate wormy specimens that have accidentally got into the basket and clean your crop of dry debris. Immediately after this, dip the raw materials into a large container with slightly salted water. Salt can be replaced with a little citric acid.
Step 2
Rinse the mushrooms thoroughly. Cut off the lower parts of the legs with a knife, and separate the upper parts from the caps and cut them into pieces approximately 2 cm thick. Scrape off all the dried debris and completely remove the places affected by pests.
Step 3
Cut large mushroom caps into slices, transfer to a saucepan and cover with clean water. Cook the legs separately. Bring everything to a boil, then make a small fire and put flavoring and aromatic additives in the water: one peeled onion, table salt to taste, a few grains of allspice and 1-2 bay leaves. Add some cloves and cinnamon if desired.
Step 4
Boil the caps for 10 and the legs for 20 minutes. Immediately after boiling, fold them in a colander and let the liquid drain completely. In a clean saucepan, heat 50 g of sunflower or olive oil and put the boiled mushrooms in it.
Step 5
Pour 0.5 cups of broth into a saucepan and simmer the mushrooms over low heat with the lid closed. After half an hour, sprinkle the finished dish with chopped dill and parsley. A classic side dish is recommended - boiled potatoes, hot coated with butter and sprinkled with chopped dill.
Step 6
It is not at all necessary to boil all the mushrooms - some of their varieties can be fried immediately after cleaning and washing. Cut champignons, boletus, mushrooms, boletus, boletus or porcini mushrooms and mix with chopped onions (2 heads). Fry the resulting mixture in vegetable oil until the onion is golden brown.
Step 7
Simmer mushrooms and onions with rice (half a cup). Add 2 cups hot broth or water, then cook covered. When the cereal is soft, add a tablespoon of tomato paste and stir the dish. Serve with fresh herbs.
