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The first mushroom dishes are not only aromatic soups, cabbage soup and borscht. Housewives also know many excellent recipes for mushroom hodgepodge, pickle, stews and just light broths. Mushrooms are even used to prepare okroshka or consomme with truffles in chicken broth. For the preparation of all these mushroom first courses, both fresh gifts of the forest and dried preparations are suitable.

How to make homemade mushroom broth

Mushroom broth with mushroom meatballs

Ingredients:

100 g dried porcini mushrooms, 1 onion, 125 g butter, 100 g bread crumbs, 1 glass cream, 1 glass flour, 1 glass water, 6 eggs, salt.

Preparation:

According to the recipe for this first course, boil the mushrooms in salted water, chop, strain the broth. Chop the onion and fry in oil. Brown the bread crumbs in butter, pour in the cream, rub through a sieve. Boil water and butter, add flour, crumbs with cream, mushrooms, salt, beat in eggs and stir. Boil the meatballs. Add fried onions to the mushroom broth prepared according to this recipe.

Mushroom broth with mushroom ears

Ingredients:

50 g mushrooms, 1 onion, 1 tbsp. a spoonful of butter, 1/2 cup sour cream, salt.

To prepare "ears" for broth with mushrooms according to this recipe, you will need: 1-2 eggs, 1/2 cup flour, 6 tbsp. spoons of water, salt.

Preparation:

Boil the mushrooms and chop, strain the broth. Add warm oil to the mushrooms, chopped onion fried in oil, mix.

Knead a hard dough, roll it out thinly and cut out the tortillas. Put a teaspoon of minced mushroom on each, pinch, boil in salted water, drain in a colander. Dip the "ears" into the hot broth, add sour cream and heat without boiling.

Serve with sour cream.

Mushroom broth in cups

Ingredients:

50 g dried porcini mushrooms, 2 onions, 2 tbsp. tablespoons of butter.

Preparation:

Boil the mushrooms, strain the broth and put the chopped onion fried in oil into it, heat the oil without boiling.

Mushroom broth

Ingredients:

50 g dried mushrooms, 2.5 liters of water, 2 onions, 15 g butter.

Preparation:

Before preparing the mushroom broth, the mushrooms must be thoroughly rinsed. Then put in a saucepan and cover with a little water. After 2 hours, pour in the rest of the water and put the peeled onion. Cook over low heat until the mushrooms are completely softened. Remove mushrooms, rinse with cold water and chop. Strain the broth.

When cooking soup in homemade mushroom broth, add chopped mushrooms, previously lightly fried in butter with a small amount of onions, before the end of cooking, after pouring potatoes, cereals or pasta into the broth.

Here you can see a photo of mushroom broths for the recipes proposed above:

Forest mushroom consommé recipes in chicken broth

Consomme with chicken dumplings and mushrooms

Ingredients:

1.5 l of chicken broth, 250 g of combined dumplings, 50 g of forest mushrooms and 150 g of vegetables.

Preparation:

Garnish the broth, add the wild mushrooms cut into strips.

Consommé with a piano

Ingredients:

1.5 l of chicken broth, 150 g of forest mushroom or truffle royal, 100 g of chicken meat.

Preparation:

As a side dish in the broth, put a royal of finely chopped forest mushrooms or truffles and chicken, cut into strips

Consomme with chicken and mushrooms

Ingredients:

1.5 l of chicken broth, 150 g of boiled vegetables, 150 g of chicken dumplings, wild mushrooms or truffles, parsley.

Preparation:

To prepare a forest mushroom consommé, add diced boiled vegetables (carrots, celery, leeks and cabbage), chicken dumplings, wild mushrooms or truffles, and parsley to the broth.

Mushroom pickle recipes

Beetroot pickle with salted mushrooms and oatmeal

Ingredients:

5 pieces. beets, 4 liters of water, 4 potatoes, 4 pickles, 2/3 cups of pickled mushrooms, 1/4 cup of oatmeal, salt, sour cream.

Preparation:

Wash the beets, boil, peel, chop, put back in the strained broth. Add potatoes, pickles, pickled mushrooms and oatmeal. Salt. The pickle will be ready when the potatoes are boiled.

Before serving, pickle with mushrooms prepared according to this recipe must be seasoned with sour cream.

Mushroom pickle

Ingredients:

300 g porcini mushrooms, 1 onion, butter, pearl barley porridge, pickles, green onions.

Preparation:

To prepare pickle from mushrooms, onions need to be browned in oil. Then add finely chopped, lightly toasted mushrooms. Put everything in a pot of water, boil. Add crumbly pearl barley porridge, herringbone pickles, stir and let it boil. Sprinkle the prepared pickle with green onions.

How to make a hodgepodge with mushrooms: recipes with photos

Mushroom hodgepodge

Ingredients:

500 g of mushrooms, 1 kg of fresh cabbage, 1 pickled cucumber, 1 onion, 2 tbsp. tablespoons of tomato puree, 2 teaspoons of sugar, 4 tbsp. tablespoons of ghee, salt to taste, bay leaf, 3 tbsp. tablespoons of 3% vinegar, 3 tbsp. tablespoons of bread crumbs.

Preparation:

Before making a hodgepodge with mushrooms, chop the cabbage, put it in a saucepan with ghee, add a little milk and simmer for about 1 hour.

When the cabbage is soft, add the tomato puree, sugar, salt, bay leaf and vinegar to the saucepan. Roasting mushrooms can be different. They should be boiled, cut into slices and sautéed in oil.

Add the fried onion, diced cucumber, salt to the mushrooms and simmer all the ingredients, covered, for 20 minutes.

Lay the cabbage and mushrooms in layers in a deep frying pan. In this case, the lower and upper layers should consist of cabbage.

Sprinkle the cabbage on top, sprinkle with breadcrumbs and bake the hodgepodge in the oven for 30 minutes.

Serve hot mushroom hodgepodge prepared according to this recipe.

Solyanka on mushroom broth

Ingredients:

500 g of mushrooms, 2 onions, 2 tbsp. tablespoons of tomato puree, 2 tbsp. tablespoons of butter or margarine, 100 g of sour cream, 1/4 lemon, 150-200 g of pickled cucumbers, bay leaf, peppercorns.

Preparation:

Chop and lightly fry the onion, adding tomato puree at the end of the roasting. Boil the mushrooms in a little water, after being ready to remove them from the broth and rinse with cold water. Put the sliced ​​mushrooms in a bowl, add finely chopped pickles (without skin), lightly fried onions, bay leaves, peppercorns and season with prepared mushroom broth. Add the required amount of hot water and cook for 10 minutes.

As you can see in the photo, according to this recipe, the mushroom hodgepodge should be served with sour cream, lemon slices, parsley or dill:

How to cook prefabricated mushroom hodgepodge

Mushroom solyanka

Ingredients:

2 liters of water for boiling mushrooms and vegetables, 500 g of mushrooms (boletus, chanterelles, honey agarics), 100 g of uncooked smoked bacon, 1 carrot, 1 onion, 1 tomato, 5 each pitted green and black olives, 1 clove of garlic, a bunch of parsley, 1 bay leaf, sugar, salt and freshly ground black pepper - to taste, vegetable oil for frying. For serving: 1 lemon

Preparation:

Wash, dry and peel mushrooms, cut into slices. Pour over water, boil over moderate heat for 10 minutes. Throw in a colander, pour 2 liters of fresh water, cook with bay leaves for 1 hour. Boil peeled carrots until soft, cut into small cubes. Remove the stalk from the tomato, place in boiling water for 2-3 minutes, remove the skin, cut into slices. Peel and cut the onion into thin half rings, sauté in vegetable oil until golden brown.

Cut the bacon into slices, add to the onion, fry for 5 minutes. Add the tomato, simmer for 5-7 minutes. Transfer the contents of the pan and carrots to the mushrooms, cook for 10 minutes after the liquid has boiled.Cut the olives into rings, chop the parsley, pass the peeled garlic through a press. Add all the ingredients to the hodgepodge, add sugar, salt and pepper. Bring to a boil, cook for 5 minutes. Serve the mushroom hodgepodge prepared according to this recipe with lemon wedges.

Solyanka assorted

Ingredients:

500 g of fresh mushrooms (white, boletus, boletus, mushrooms, camelina), 1 kg of fresh cabbage, 1 pickled cucumber, 1 onion, 2 tbsp. tablespoons of tomato puree, 1-2 tsp of sugar, 2 tbsp. tablespoons of butter, salt, pepper, bay leaf, vinegar.

Preparation:

Before cooking assorted mushroom hodgepodge, chop the cabbage, put in a saucepan, add oil, a little water and simmer for about 1 hour.

15-20 minutes before the end of stewing, add tomato puree, sugar, salt, pepper, bay leaf, vinegar. Peel the mushrooms, rinse and put in boiling water for 10-15 minutes, then cut into slices and fry in oil.

Putting the mushrooms in a bowl, fry the onion in the same pan and then mix it with the mushrooms, adding chopped cucumber, salt and pepper.

Place half of the stewed cabbage in a greased frying pan, put the cooked mushrooms on the cabbage and cover again with the remaining cabbage. Sprinkle the cabbage with breadcrumbs and sprinkle with oil, place in the oven for baking.

Before serving, you can put a slice of lemon or olives on the hodgepodge.

Mushroom hodgepodge can also be prepared from sauerkraut, without adding vinegar in this case. Fresh mushrooms can be substituted for salted or dried ones.

Look at the photo of mushroom hodgepodge according to the recipes presented on this page:

Porcini and other mushroom stew recipes

Nizhny Novgorod-style fresh mushroom chowder

Ingredients:

800 g of fresh mushrooms, 100 ml of vegetable oil, 1 onion, 5-6 potatoes, 2-3 tbsp. tablespoons of sour cream or 1/2 cup cream, 2-3 egg yolks, salt, pepper, parsley.

Preparation:

Peel fresh mushrooms, rinse well in cold water, chop finely, put in a saucepan, add oil, finely chopped onion, a little salt, pepper; cover and simmer for 20 minutes over low heat, stirring so as not to burn. Add potatoes, cut into small cubes, pour boiling water (4 l), let the potatoes boil until tender.

According to this recipe, add sour cream or cream with loose yolks to the mushroom stew, without bringing to a boil. Serve with chopped parsley.

Boiled butter stew

Preparation:

Cut the caps and legs together into small pieces. Place in a saucepan with oil, salt, herbs and crushed garlic.

Pour the broth over and cook over low heat until the mushrooms are almost mashed. Pour them into a bowl and serve the mushroom chowder with toasted thin slices of bread.

Chowder "Forester's mouth"

Ingredients:

60 g of mushrooms (white, boletus, boletus, moss, butter), 25 g of millet, 20 g of onion, 30 g of sour cream, salt.

Preparation:

Finely chop clean, non-worm mushrooms and put in hot water along with washed millet. Simmer until tender. At the end of cooking add browned onions and salt. Serve with sour cream, herbs.

Porcini Mushroom Chowder

Ingredients:

200 g of porcini mushrooms, butter, potatoes, bay leaf, dill, sour cream.

Preparation:

Fry the slices of porcini mushrooms in oil, put them in a saucepan with water and boil for 30 minutes. Add diced potatoes, bay leaf and boil again for 20 minutes. Decorate the porcini mushroom stew with dill herbs. Serve with sour cream.

Mushroom chowder (Finnish cuisine)

Preparation:

Fresh young tubular mushrooms, barley grits, milk, water, butter, salt. Boil the barley until tender, add the peeled mushrooms, milk, butter.

Bring the chowder to readiness and season with salt to taste.

Mushroom chowder

Ingredients:

200 g of bread, 300 g of fresh or 30 g of dried mushrooms (1 liter of mushroom broth), 2 onions, 2 tbsp. tablespoons of vegetable or butter, 4 teaspoons of sour cream, zucchini (optional), salt.

Preparation:

Boil mushrooms.

Grate the bread. Fry the onions, add the chopped mushrooms and, if desired, small pieces of zucchini, mix with chopped bread, stew. Dip in mushroom broth, salt to taste, season with sour cream.

Mushroom chowder

Ingredients:

700 ml of water, 200-400 ml of milk, 100-200 g of porcini mushrooms, 2 potato tubers, 100 g of fresh bacon, 1 onion, 1 carrot, 40-50 g of oatmeal, salt and freshly ground black pepper - to taste, vegetable oil for frying. For serving: a few sprigs of parsley and / or dill

Preparation:

Chop the peeled onions and carrots. Saute vegetables in heated vegetable oil until soft.

Wash, dry and peel the mushrooms. Boil for 15-20 minutes in 500 ml of water, keep the broth.

Grind mushrooms and bacon, fry all together for 15 minutes.

Pour the remaining water into the milk, bring the mixture to a boil. Add peeled and small pieces of potatoes and browned vegetables, cook for 15 minutes.

Pour mushroom broth into a saucepan. Add chopped oatmeal as a thickener, also mushrooms with bacon. Salt, pepper, heat for 5 minutes.

As you can see in the photo, according to this recipe, the mushroom stew should be served with chopped herbs:

Pea chowder with mushrooms

Ingredients:

2 liters of water + for soaking peas and mushrooms, 5 dried mushrooms, 3 potato tubers, 1 onion, 1 carrot, 50 g of dried peas, 2 cloves of garlic, 1 bay leaf, 5 black peppercorns, a small bunch of dill, sugar and salt - taste.

Preparation:

Pour cold water over peas, leave for 1 hour, drain. Pour hot boiled water over the mushrooms, leave for 1 hour, drain the water.

Pour 2 liters of water into a saucepan, bring the liquid to a boil. Add peas and mushrooms, cover, boil over medium heat for 20-30 minutes.

Peel carrots, onions and potatoes. Cut carrots into thin strips, onions into thin half rings, potatoes into cubes. Add vegetables, peas and bay leaves to the pan. Bring the liquid to a boil, cook over medium heat for 15-20 minutes.

Chop the dill finely, pass the peeled garlic through a press. Add to soup, add salt and sugar, bring to a boil, remove from heat.

Recipe for cooking okroshka with mushrooms

Mushroom okroshka

Ingredients:

For this recipe for okroshka with mushrooms, you will need 1.2 liters of bread kvass, 200 g of salted or pickled mushrooms, 100 g of green onions, 400 g of potatoes, 50 g of horseradish, 10 g of dill, 100 g of sour cream, salt.

Preparation:

Sort the mushrooms, rinse, chop finely. Boil the potatoes in their skins, peel and chop finely, chop the green onion, grate the peeled horseradish. Put everything in a saucepan and pour with bread kvass, mix well, salt, season with sour cream.

Now look at a selection of photos of recipes for first courses with mushrooms, which are easy to cook at home: