After you found mushrooms, you should cook them as soon as possible. If you get a good mushroom year, and you score a lot of mushrooms, you can freeze them in the refrigerator for later use. But previously mushrooms should be cleaned, washed and cut into pieces.
500 g of mushrooms
4-5 pcs. of potatoes
75 gr. of round rice
200 ml cream (20%)
1 tsp salt, ½ tsp black pepper, 3 boy leaves
bunch of parsley
Clean fresh mushrooms and cut them into pieces. Pour 2 liters of water in a pan, then put in a pan mushrooms and cook for about 40 minutes. During cooking add in the broth peeled root of parsley, a carrot and one onion. Throw them out as soon as they are ready. When the mushrooms are soft, clean 3-4 potatoes and cut them into cubes in the soup. Together with the potatoes add the rice, salt, bay leaf and pepper. While potatoes are cooking, cut the remaining onions and carrots into small pieces. Then fry all with olive oil until it get golden brown color and put down it in pan.
As soon as the potatoes are nearly ready, pour into the soup 200 grams of cream. Cook for 5 minutes, then remove from heat and cover with the lid for 10 minutes. Serve on the table with finely chopped parsley.
Green beans with mushrooms
1 kg of mushrooms
300 grams of beans
2 large tomatoes
4 cloves of garlic
3 tablespoons of refined oil
1 tsp of dried marjoram
1 tsp of salt, ½ tsp of pepper
Beans are need to be pre-soaked in water for several hours, preferably overnight. Then wash, pour cold water and bring to a boil. In boiling beans throw 2 cloves of garlic. Cook about 30 minutes until the beans become soft.
Wash and chop the mushrooms into large pieces.
Heat in a big frying pan oil and fry chopped garlic, add mushrooms, oregano, salt and pepper. Stir during the frying. Fry on low heat for 5-6 minutes. Add large slices of diced tomatoes, ready-made beans and stew all these ingredients together for 10 minutes.
Mushrooms with buckwheat
1 cup of buckwheat
20 — 30 g of white dried mushrooms
2,5 cups of water
1 / 2 teaspoon of salt
30 g of butter.
Scald dried mushrooms with boiling water, then wash them well, pour cold water and remain them for 2-3 hours to swell. Boil them in the same water until they are ready. Then put mushrooms in a colander, strain the mushroom broth and pour it into a saucepan. Bring to a boil, add salt, chopped mushrooms and buckwheat. Stir.
Cook porridge with mushrooms, add butter and roasted onions to porridge.