Mushrooms dishes

The end of summer or the early autumn is the time of collecting and cooking of invaluable gifts of the nature — mushrooms. People knew about mushrooms far back in the past. In the IV century B.C. the Greek scientist Teofrast mentioned truffles, morels and champignons in his works. Five centuries later the Roman naturalist Pliny wrote about mushrooms. He was the first man who tried to divide mushrooms into useful and harmful. The ancient Romans knew well, how poisonous mushrooms could injure. Sometimes, when it was necessary to get rid of the objectionable statesman, the dish was given, which was plentifully seasoned with poisonous mushrooms.

Mushrooms excel many vegetables and fruit in the content of profits. In a chemical composition and a number of signs the mushrooms are nearer to products of an animal origin.

The best time to gather mushrooms is an early morning, between 6 and 7 o'clock. The most favorable weather for growth of mushrooms is a warm rain at the sun. It is impossible to gather mushrooms nearby of highways, railway tracks, various factories and, especially, in the cities because mushrooms have a property to absorb all harmful particles which are in the air. Do not to gather unknown mushrooms. It is the most important rule. At any suspicion it is better to leave a mushroom in the forest. In addition, you should not take the overripe, soft, worm-eaten or begun to rot mushrooms. It is best of all to gather mushrooms in baskets from willow rods or in bast-baskets from birch bark. It is not recommended to put mushroomsin cellophane bags and buckets because they quickly become spoiled due to the lack of air exchange.

When you gather mushrooms use your own experience and advices of locals, who know well what kinds of mushrooms, which are available in this area, are not dangerous and what — poisonous, not suitable for food. The gathered mushrooms spoil quickly, therefore they need to be used for cooking or preparation for the future not later than in 4-5 hours.

Kolduny (large potato dumplings) with mushrooms

12 potatoes
salt, ground pepper
2 tablespoons of flour and vegetable oil

For forcemeat:

40 g of dried mushrooms
2 heads of onion
2 tablespoons of vegetable oil
salt, ground pepper

Grate row potatoes on a fine grater, wring out, remain the juice for some time and pour it out. Add the starch, which remained at the bottom, to potato paste, salt and mix it. Form potato flats and put mushroom forcemeat into the center, roll up balls, roll in flour, fry in oil until a golden crust appears, put in a stewing dish (utyatnitsa), fill it with mushroom broth and stew in the oven during 30 minutes. Soak mushrooms in cold water for a stuffing, and then boil in the same water. Pour out the broth, filter it and wash out and chop mushrooms. Fry mushrooms and onion and then mix, add salt and pepper. It is necessary to serve kolduny hot with fresh vegetables, sauerkraut, soaked cowberry or apples.

Chanterelles in the beer batter

for 1 portion:

Chanterelles 70 g

for batter:

beer – 50 g
flour – 80 g
egg – 40 g
oil of garlic – 20 g
vegetable oil – 50 g
spices, salt, sugar

Red сhanterelles fried in deep fat and beer batter, sauced «Parmezan», do not need any descriptions or comments!

Solyanka from forest mushrooms

for 7 portions:

cep– 65 g
orange-cap boletus – 130 g
brown-cap boletus – 130 g
saffron milk caps – 70 g
chanterelles – 120 g
onion – 140 g
leek – 35 g
salted cucumbers – 160 g
olives – 40 g
tomatoes – 220 g
butter – 20 g
vegetable oil – 70 g
sugar – 10 g
spices: juniper berry, rosemary, mix of pepper, bay leaf

It is possible to make a magnificent saltwort («solyanka» – meat soup with salted cucumbers and olives) from the gifts of the Ural forest — ceps, orange-cap boletus, brown-cap boletus, saffron milk caps and chanterelles. Add salted cucumbers and ripe tomatoes and browned onions. Finish composition with a unique set of spices consisted of juniper berry, rosemary and mix of pepper. Serve the dish with sour cream and olives.