Clay pots give the roast a special flavor. Fragrant spices such as thyme or bay leaf add a unique aroma and flavor to the mushrooms. It is especially pleasant that cooking mushrooms in pots is quite simple even for a novice cook.
It is necessary
-
- For baked porcini mushrooms:
- 200 g dried mushrooms
- 1 medium onion
- 1, 5 tbsp. flour
- 1 lemon
- 3 tbsp butter
- carnation
- a pinch of nutmeg
- salt pepper
- For the lid test:
- 3 tbsp. flour
- 1 egg
- 1 cup water
- salt
- For roasting champignons with grapefruit:
- 300 g mushrooms
- 2 tbsp butter
- half grapefruit
- salt
- cinnamon
- For mushrooms
- baked with vegetables:
- 800 g mushrooms
- 3 medium onions
- 7-8 small tomatoes
- 80 g butter
- 100 g grated cheese
- parsley
- salt, pepper, bay leaf
- 1 tsp dry thyme
- For the white sauce:
- a glass of milk
- 70 g butter
- 4 tablespoons flour
- salt
Instructions
Step 1
Soak dried porcini mushrooms in warm water for an hour. Boil them in salted water for 40 minutes. Peel the onion and cut into half rings, then fry it in butter until soft. Add flour and save a little. Then pour in the mushroom broth, add the mushrooms, sliced lemon, cloves and nutmeg. Season with salt and pepper if necessary. Bring the mixture to a boil, transfer to a pot and cover with a lid. To prepare it, combine flour, egg, water and salt. Knead the tough dough as for dumplings. Place the pot of mushrooms in an oven preheated to 180-200 degrees and bake for an hour.
Step 2
A rather unusual fresh and spicy taste is obtained from mushrooms baked in a pot with grapefruit. To prepare this dish, rinse the mushrooms and cut them in half. Put the butter in a pot, followed by the mushrooms, cover and place in the oven for 20 minutes. Bake them at 180 degrees. Then remove the pot from the oven, stir the contents, add the finely chopped grapefruit and sprinkle with cinnamon. Bake for another 10 minutes.
Step 3
Mushrooms with spices can also be baked with vegetables. Rinse and cut the mushrooms into small slices. Peel the onion, cut it into cubes and place in a skillet with heated butter. Fry the onion until golden brown, add mushrooms to it, salt and pepper. Simmer for another 20 minutes. Then put the mushrooms, halved tomatoes, chopped parsley, thyme, bay leaf, grated cheese into the pots and top with the hot white sauce. To prepare it, fry the flour in a dry skillet until a nutty flavor appears, but do not darken. Let the flour cool slightly, add softened butter to it, dilute with a little warm milk and rub the mixture thoroughly so that no lumps remain. Then add the remaining hot milk and cook the sauce for 10 minutes. After that, salt, stir and strain it. After the mushrooms are covered with sauce, put the pots in the oven and bake until golden brown, uncovered.
