Milk mushrooms with sour cream: with onions, garlic, eggs and meat, the best recipes

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Prepared by: Kurzyupa

09/27/2013 Cooking time: 30 min

This ancient Russian appetizer, which was once celebrated in taverns and palaces, is loved by vegetarians and meat eaters. I’ll tell you how to cook salted milk mushrooms with sour cream!

Features of preparing milk mushrooms with sour cream

Mushrooms of this genus secrete a caustic milky juice that can cause poisoning. Therefore, before you start cooking, they need to be soaked in salted water for 2-3 days, changing cold water twice a day. Then rinse, add water, bring to a boil and cook for 5-8 minutes, drain the water. Pour in again, boil and cook over low heat for another 5-6 minutes. Drain in a colander to remove excess liquid. The mushrooms are ready for further processing.

Barrel-salted milk mushrooms make wonderful main courses and salads

What to do with dry milk mushrooms after harvesting, besides pickling and pickling?

There is also dry milk mushroom - what to do with this species after collection? It turns out that it contains much less bitterness than black milk mushrooms, therefore, after cleaning, it is enough to soak it for up to 36 hours. This is followed by boiling in salted water for 25 minutes.

What can you do with milk mushrooms, besides pickling and pickling? Many people call pickling a very popular processing method. Carrying it out is as easy as shelling pears, and the snack itself becomes ready to eat within 10-14 days.

• Mix 1 tbsp in 1 liter of water. l. salt (without top) and 1.5 tbsp. l. Sahara.
• Place on fire and add 2 buds of cloves, 3 bay leaves, several cloves of chopped garlic and 10-12 grains of black pepper.
• Bring the marinade to a boil, add 4-5 tbsp. l. 9% vinegar and immerse the prepared mushrooms, boil for 5 minutes.
• Distribute the fruiting bodies along with the marinade into sterilized jars and roll up.
• After cooling, take it to the basement or cellar.

In addition, milk mushrooms can be frozen, but first they need to be thoroughly boiled and then allowed to drain thoroughly of excess liquid. Then put it into portioned containers or plastic bags and put it in the freezer until needed.

Important: milk mushrooms cannot be re-frozen, so you should put as many mushrooms in one container as needed to prepare one dish.

Recipes for milk mushrooms in sour cream

The cooking methods are extremely simple. Novice housewives and people without special culinary talents can prepare excellent treats.

Stewed milk mushrooms in sour cream

Fruit bodies can not only be fried, but also stewed.

• milk mushrooms – 1.2 kg;
• onion – 120 g;
• sour cream – 300 ml;
• any oil – 30 ml;
• flour – 25 g;
• water – 0.3 l;
• salt – 10 g;
• ground pepper - to taste.

1. Cut the mushrooms into strips or cubes. Peel the onion, wash it, chop it as convenient.
2. Place in a hot frying pan with oil and fry until the liquid evaporates.
3. Add sour cream, salt, pepper and fry for 10 minutes, then pour in 200 ml. water, reduce heat and simmer for half an hour until tender.
4. Fry the flour in a dry saucepan until sandy and mix with 100 ml. water into a homogeneous mass without lumps. Pour into stewed milk mushrooms 10 minutes before readiness.

You can serve it with fresh vegetables or herbs.

Salted milk mushrooms in sour cream

If you have salted white milk mushrooms in the house, you can prepare an amazingly delicious salad with sour cream.

• milk mushrooms – 0.5 kg;
• sour cream – 170 ml;
• onion – 80 g;
• ground pepper.

1. Cut the salted mushrooms into strips and place in a salad bowl.
2. Wash, peel and chop the onion, pour boiling water over it for 2-3 minutes, and add to the mushrooms.
3. Season, pepper, mix. You can serve with fresh herbs, fried or boiled potatoes.

You can take sweet red, white or regular golden onions.

Salted milk mushrooms with sour cream and garlic are one of the most delicious and quickest recipes to prepare.

• salted mushrooms – 0.6 kg;
• sour cream – 200 ml;
• onion – 120 g;
• garlic – 30 g;
• black pepper - a pinch;
• dill greens – 30 g.

• Remove the mushrooms from the jar or barrel and wash in boiled water. If they are too salty, soak them in milk. Cut into pieces.
• Chop the greens. Peel and wash the onion and garlic. Cut the onion into rings or strips, crush the garlic using a press.
• Mix all ingredients, pepper, and add salt to taste if necessary.

Serve as a stand-alone snack.

Marinated milk mushrooms in sour cream

You can prepare an interesting salad for your everyday or holiday table.

• milk mushrooms – 0.8 kg;
• boiled potatoes – 0.7 kg;
• boiled egg – 5 pcs.;
• onion – 120 g;
• sour cream – 0.6 l;
• salt to taste.

1. Remove the mushrooms from the marinade, rinse with boiled water, and cut into strips.
2. Peel the onion, chop it, pour vinegar for 2-3 minutes or boiling water. Squeeze.
3. Peel the potatoes and eggs, cut into cubes.
4. Mix all ingredients in a salad bowl, add pepper and salt if necessary.

The salad has an original spicy-mushroom taste

Stewed milk mushrooms in sour cream with potatoes

Hearty and very tasty hot second course.

• mushrooms – 0.45 kg;
• potatoes – 0.9 kg;
• onion – 210 g;
• carrots – 160 g;
• sour cream – 0.45 l;
• any butter – 50 g;
• salt – 8 g.

1. Wash, peel, and cut vegetables into cubes or strips. Also chop the mushrooms.
2. In separate pans, fry onions with mushrooms and potatoes with carrots in oil for 8-10 minutes. Pepper, add salt.
3. Mix all the ingredients in a bowl with a thick bottom and high edges, close the lid and simmer for half an hour until cooked.

Milk mushrooms in sour cream with onions

A simple quick recipe.

• mushrooms – 0.7 kg;
• sour cream – 60 ml;
• flour – 30 g;
• onion – 90 g;
• any oil – 20 ml;
• salt and pepper - to taste.

1. Peel and chop the onion. Cut the mushrooms into cubes or strips, roll in flour.
2. Add mushrooms to a hot frying pan with oil and fry for 5-7 minutes, then add onion and fry for 4-5 minutes.
3. Mix with the remaining ingredients and simmer covered for a quarter of an hour.

The finished second has an excellent taste and rich aroma.

You can serve it on its own or complement it with a fresh vegetable salad.

Milk mushrooms with sour cream and garlic

For those who love garlic, you can prepare a simple, aromatic second dish.

• milk mushrooms – 0.45 kg;
• garlic – 50 g;
• butter – 40 g;
• salt – 5 g;
• sour cream – 0.2 l.

1. Wash the garlic, chop finely or pass through a press.
2. Cut the milk mushrooms, lightly fry in a heated frying pan with oil.
3. Add salt, pour in sour cream, add garlic and simmer over low heat under a closed lid for 15-25 minutes.

Serve hot.

The finished dish can be decorated with your favorite herbs to taste

Milk mushrooms with sour cream and eggs

Recipe for an original French omelet with cheese.

• milk mushrooms – 0.3 kg;
• egg – 3-4 pcs.;
• sour cream – 40 ml;
• hard parmesan or Dutch cheese – 100 g;
• salt - a pinch;
• any oil – 20 ml.

1. Cut the mushrooms, place them in a hot frying pan with oil, and lightly fry.
2. Beat the eggs well with salt and sour cream. Grate the cheese on a coarse grater.
3. Pour into the pan, cover with a lid, reduce heat to low.
4. The omelette should rise, increasing the volume of the dish by about 2 times.
5. Sprinkle with cheese and close the lid again.

As soon as the cheese melts, the dish is ready.

This breakfast will give you strength and vigor for the whole day.

Milk mushrooms with sour cream and meat

This stunning hot dish will be a belly feast for your family and will certainly please your guests.

• chicken or turkey fillet – 0.45 kg;
• milk mushrooms – 0.45 kg;
• onion – 140 g;
• garlic – 2-3 cloves;
• sour cream – 380 ml;
• butter – 60 g;
• flour – 30 g;
• salt – 8 g;
• water – 80 ml;
• black pepper - a pinch.

1. Pour cold water over the meat, boil and cook over low heat for 1.5 hours, add salt half an hour before cooking.
2. Wash the vegetables, chop the onion into strips, crush the garlic.
3. Cut the mushrooms into strips, fry in oil with onions for 5-10 minutes.
4. Grind the meat, add it to the mushrooms along with the garlic, reduce the heat to low.
5. Fry the flour on a dry surface until yellow, dilute with cold water until smooth.
6. Pour all the ingredients into the mushrooms and meat, add salt and pepper, and simmer covered for 17-20 minutes.

You can eat it as a separate dish or with a side dish - boiled rice, spaghetti, potatoes.

Cooking soup

Fried milk mushrooms: 8 cooking recipes

To begin, rinse the mushrooms, if they are salted, and cut into strips. You don’t have to rinse the marinated ones. Wash the potatoes, peel and cut into bars. Prepare the carrots by grating them on a coarse grater. Chop the onion into cubes. Next is how to cook Georgian mushrooms at the first stage, when the vegetables are chopped and waiting in the wings. Fry carrots and onions in sunflower oil, but only separately from each other. Pour boiling water over the tomatoes to make it easier to peel them. And then cut into cubes. Now put all the ingredients in a pan, but not just like that, but in layers.

And now some advice on how to cook milkweed so that the soup turns out rich and tasty: pour no more than one and a half liters of water. Let the liquid cover the top layer. Let the contents of the pan boil, then turn the heat to low and simmer the soup for about 15 minutes under the lid. Add salt to taste, add crushed garlic and spices, keep on the fire for another 5 minutes. Then remove the pan from the stove and let the soup brew. Then serve with sour cream and crackers.

According to the classification, milk mushroom is a conditionally edible mushroom. Abroad, it is considered completely unfit for food. It's all because of the bitter milky juice it contains. However, it is quite easy to remove. To do this, milk mushrooms are soaked for 1 hour to 2 days. The water needs to be changed several times during this time. To understand whether the mushrooms have lost their bitterness, experts advise tasting them by simply touching the cap with your tongue.

Prepared milk mushrooms are boiled in plenty of salted water. 15 minutes is enough for cooking. Now the mushrooms can be pickled, marinated or cooked as any first or second course.

If there are a lot of milk mushrooms, you can freeze them and enjoy delicious and aromatic mushroom dishes, such as milk mushrooms, all winter long. Before freezing, milk mushrooms should be boiled several times for 10 minutes, changing the water each time.

Milk mushrooms. So, with fresh milk mushrooms, proceed as follows:

1. Place them in a large bowl, basin or bucket.
2. Pour warm water over the milk mushrooms and let stand for about 15 minutes. The dirt stuck to the caps and legs will become wet and begin to fall off. It will be easier for you to peel the mushrooms.
3. Using a knife, remove any dirt and film covering it from each mushroom. Remove the plates as well. Milk mushrooms have a very fragile and brittle edge of the cap. If you want the already prepared mushrooms to look beautiful, remove it too.
4. If you come across spoiled milk mushrooms that have been touched by a worm, throw them away.
5. Place the peeled mushrooms in a bowl for soaking. Soaking is necessary to remove the inherent bitterness from the milk mushrooms.
6. Cover the mushrooms with clean water. Its volume should be twice as large as the volume of milk mushrooms.
7. To prevent the mushrooms from floating, you need to organize pressure, for example, from a plate.

Freshly collected milk mushrooms. After soaking, you can pickle the milk mushrooms or thermally treat them in any way suitable for you.

No matter how many delicious dishes with milk mushrooms you know and know how to cook, you will agree that they are most delicious fried, with potatoes, onions and sour cream. Even soaked according to technology, these mushrooms cannot be fried right away! First boil them in salted water for 10-15 minutes.

Boil the milk mushrooms before frying them.

Calorie content of milk mushrooms with sour cream

Milk mushrooms are a low-calorie product and contain only 16 kcal per 100 g of weight. The salty product contains 17.4 kcal. They include:

• proteins – 1.87 g;
• fats – 0.82 g;
• carbohydrates – 0.53 g;
• vitamins B 1 and 2, C, PP;
• phosphorus, potassium, magnesium, sodium and calcium.

When adding fatty sour cream, the calorie content increases and is 47 kcal per 100 g.

The calorie content of salted milk mushrooms with sour cream is 48.4 kcal per 100-gram serving.

Recipe for fried milk mushrooms

Fried mushrooms in their taste and nutritional qualities can easily compete with even the most exquisite and expensive dishes, but their preparation is much less expensive. Mushrooms are suitable for any side dish, including potatoes and rice, and can also be used as a side dish themselves. Thus, chanterelles, champignons and, of course, porcini mushrooms are most often served. But what about milk mushrooms? In this article we will find out how to fry milk mushrooms, how long to cook milk mushrooms for frying, and also learn a recipe for cooking white milk mushrooms in sour cream.

Attention!

Don’t forget that the main thing in preparing all dishes with mushrooms is safety, that is, you must be 100% sure that all mushrooms are edible. If there is any doubt, you should immediately say goodbye to a suspicious specimen; you cannot risk your health. You need to inspect the mushrooms especially carefully if you picked them yourself and did not buy them in a supermarket. Remember that when buying mushrooms at a spontaneous market, you endanger the health of the whole family, because the chance that you will come across a non-edible mushroom increases significantly. The cause of poisoning can be not only mushrooms of dubious quality and origin. Damage to health will be caused if the mushrooms are not prepared correctly - boiling or frying is not enough.

Delight yourself and your loved ones with culinary discoveries, because tasty and healthy food is not only a health benefit, it is also a source of positivity and simply a way to cheer up. Cook with pleasure, bon appetit!

general characteristics

All varieties of mushrooms called milk mushrooms always grow in large groups. Even their name comes from the Old Church Slavonic word “Gruzdie”, which translated into modern Russian means “heap”. The caps of some adult milk mushrooms often reach a diameter of up to twenty centimeters. Thus, it is extremely rare that mushroom pickers, when they go on a “quiet hunt” in order to pick up real white milk mushrooms, return with nothing.

There are several types of milk mushrooms, and only some of them are suitable for consumption. These include yellow, real white, which is most often used for pickling, bitter, and red-brown.

As you know, these mushrooms have a rather noticeable bitter taste, which can spoil the dish after frying. Long cooking, most often salting, helps get rid of this taste. But cookbooks are full of recipes for making fried milk mushrooms, so does that mean they can still be fried? Of course, you won’t be able to find a definite answer anywhere, and therefore you should prepare the mushrooms yourself and evaluate the result.

Cooking

Simple recipes for preparing crispy pickled milk mushrooms for the winter in jars.
Heat the water in a saucepan, put 2 tbsp in it. l. salt, and then carefully transfer the prepared mushrooms into the water. Bring to a boil and cook at a good simmer for 20 minutes. It is necessary to maintain precise timing in order to achieve good sterilization and, at the same time, not to overcook the mushrooms to the point of losing their natural structure.

The foam formed during cooking should be removed with a spoon.

After 20 minutes, drain the mushrooms in a colander. The salt water (brine) is retained.

White milk mushrooms are prepared for frying in the same way: they are also soaked for a long time, then boiled for the same time. Only if cooking before salting has 2 goals (remove bitterness and odor and sterilize the mushroom mass), then before frying it is necessary to achieve the disappearance of bitterness.

Irina Selyutina (Biologist):

• When cooking milk mushrooms, enough water should be poured into the pan so that the mushrooms float in it freely and do not interfere (do not squeeze) each other. This can only be achieved by boiling in several batches or using several pans.
• You can easily determine the readiness of boiled milk mushrooms: they sink to the bottom of the pan when shaken.
• Traditionally, the most delicious are considered to be preparations made from milk mushrooms, where the mushrooms actually have no legs (1-1.5 cm remains). But there is no need to throw away the remains of the legs: they will make excellent mushroom caviar.

Modern housewives, unlike those who ran a household in the 50s. prefers to preserve milk mushrooms using the hot method. Such preparations can be stored at a temperature of about +20℃, i.e. almost at room temperature. But even in this case, the shelf life of mushrooms should not exceed 6 months.

Should you fry white milk mushrooms?

White representatives of this family are most often found in deciduous forest. Experienced mushroom pickers collect several hundred kilograms of these mushrooms per season. Although there is some debate about the preparation of whites, it is still believed that the best thing to do with them is to pickle them. But if the jars of pickles no longer fit on the shelves, and there are still a lot of mushrooms left, you can try fried white milk mushrooms.

If you thoroughly soak and scald the white ones, as described earlier, you will get the same result as with the black ones. However, it is still not possible to completely get rid of the specific taste: it will remain even after deep processing of the mushrooms.

Description

In this recipe you will learn how to cook fried milk mushrooms with sour cream . It just so happens (at least in our family) that milk mushrooms are salted and pickled, but not fried. I never received an answer to the question “Why”. And then one day I just decided to fry them and see what happens. The result exceeded all my expectations; they turned out to be incredibly tasty, satisfying and crispy. Now these are my favorite fried mushrooms! Now I even often make dumplings with fried milk mushrooms. And if you have never fried milk mushrooms, then be sure to try frying them!!!

How to remove bitter taste

The first step to helping with this problem is long soaking . For best results, you should devote at least two days to this stage. At the same time, do not forget about changing the water: it must be done at least ten times.

The soaked fresh mushrooms are then boiled for at least ten minutes, twice. The first time, the water should be salted, then drained and repeat the process with regular unsalted water. After cooking, place the mushrooms on a sieve or colander to allow the water to drain. Don’t be afraid to hold them too long at this stage: all excess liquid will drain in about twenty minutes.

After these manipulations, you can proceed directly to frying. Experienced chefs advise separating the caps from the stems and frying only them, since a more rigid base is more suitable, for example, for soups and mushroom broths. However, it is not necessary to cut them at all.

Appearance

How to fry milk mushrooms

To achieve the best taste of the dish, it is recommended to add salt and garlic , as well as any vegetable oil.
The soaked mushrooms are laid out in a heated frying pan without oil, then closed and kept for eight or ten minutes. Stir the mushrooms periodically to avoid sticking to the surface of the pan. During the stewing process, liquid is formed, which is drained, and then vegetable oil (olive or sunflower) is added and cooking continues for another five minutes. At this stage, you should add salt and garlic to the mushrooms, after crushing it. Finally, you can add chopped herbs to the mushrooms to taste. The resulting dish goes perfectly with potatoes, especially mashed potatoes.

Milk mushrooms with sour cream

If you once fried these mushrooms and liked the resulting dish, you can try adding a little variety by adding sour cream. To prepare we will need:

• fresh mushrooms: 1 kg;
• sour cream: 2 cups;
• butter: 50 g;
• flour: ½ cup.

May also be useful:

• breadcrumbs: 50 g;
• salt, pepper to taste.

As described earlier, raw mushrooms should be soaked and cooked. In parallel with the soaking and cooking process, you can prepare the remaining ingredients. Add salt and pepper to the flour. Roll the caps in the resulting mixture and place them in a hot frying pan with oil for five to seven minutes. After this, sour cream and breadcrumbs are added to the mushrooms. Continue frying, not forgetting to stir the mushrooms.

Fifteen minutes will be enough to completely cook the dish. It can serve as an addition to mashed potatoes or rice as a side dish, and can also be an excellent side dish for meat. Sour cream and butter will give the dish a subtle, delicate taste, and breadcrumbs will make the mushrooms extremely satisfying.

In conclusion, it is worth noting that milk mushrooms are not only tasty, but also healthy food for the body, and if properly prepared, they can decorate any table.

Selection and preparation of ingredients

To prepare delicious milk mushrooms with sour cream and onions, both fresh and marinated, as well as salted mushrooms are suitable. For freshly picked milk mushrooms, you need to thoroughly clean the surface of the cap and stem. Otherwise, there will be fine sand in the dish.

Important! All types of milk mushrooms contain milky juice, which gives the mushrooms bitterness. Therefore, before cooking or canning, these mushrooms need to be pre-soaked in water for several hours.

Experienced housewives reduce this time by adding a pinch of salt and citric acid to the water.

Housewives often add sour cream, potatoes, onions, meat, herbs, garlic and other ingredients as accompanying ingredients to the trophies of a “silent hunt.” When preparing salted or pickled mushroom stocks, you should be careful with adding salt, while ground black pepper in the recommended quantities perfectly emphasizes the taste of the finished dish.

Recipe for “Fried milk mushrooms for the winter”:

Place mushrooms (caps only) in water and remove debris after 1-2 hours. To remove the bitterness inherent in these mushrooms, soak for 2-3 days or longer. Change the water several times every day and rinse well before cooking.

Bring water to a boil, add salt (1.5 tbsp) and add chopped mushrooms.

After boiling, cook for 20 minutes, removing foam.

The milk mushrooms were boiled and began to sink to the bottom. Place them in a colander and let the water drain.

You can put the mushrooms in a dry hot frying pan to evaporate the remaining moisture, and after 5 minutes add vegetable oil, or you can immediately add 3-4 tbsp. l. refined vegetable oil and add mushrooms. (There is half a portion in the frying pan; all the mushrooms didn’t fit at once!) Mix well. If there is not enough oil, add more and fry, stirring, for 20 minutes.

Cut the onion into half rings or quarters and fry separately until golden brown.

Then add the onions to the mushrooms. Mix everything, pepper and, if necessary, add salt. Stir and fry covered for 15-20 minutes. Mix with caution!

The mushrooms are ready! When hot, place into prepared sterilized jars.

We don’t add the mushrooms to the top of the jar; we even them out at the “hangers” with a spoon.

And add calcined vegetable oil on top, enough to cover the mushrooms completely and 1-1.5 cm beyond that. There is no need to be afraid of this amount of oil; it will ensure the safety of the workpiece and will come in handy later when heating the mushrooms. Close the jars with lids and store in a cool place after cooling.

Other serving and serving options

There are other ways of serving and options for serving dishes with milk mushrooms - we suggest you learn about them further on the page.

Mushroom and white cabbage appetizerIngredients:

• 400 g milk mushrooms
• 300 g white cabbage
• 3 potato tubers
• 1–2 onions
• 2–3 cloves of garlic
• 100 ml vegetable oil
• salt.

Cooking method:

1. Wash the potatoes, peel and cut into strips.
2. Wash and chop the cabbage.
3. Peel the onion, wash and chop.
4. Peel the garlic, wash and chop.
5. Wash the mushrooms, peel and cut into slices.
6. Place the mushrooms in a frying pan with heated vegetable oil, add cabbage, potatoes, onions, salt, add a little water and simmer until tender.
7. Place the finished appetizer on a dish, sprinkle with chopped garlic and serve.

Mushrooms stewed with tomatoes

Ingredients:

• 800 g milk mushrooms
• 8 tomatoes
• 2 onions
• 100 g butter
• 1 tbsp. l. flour
• 200 g sour cream
• 1 bunch of dill
• salt.

Cooking method:

Peel, wash and chop the onion.

Wash the tomatoes. Chop 5 tomatoes, cut the rest into slices.

Wash the dill greens.

Sort the mushrooms, peel, rinse, cut into slices and fry in butter for 15 minutes.

Add onion, flour and fry for another 10 minutes.

Then pour in a little water, salt, add sour cream, chopped tomatoes and simmer over low heat until cooked.

Place the finished mushrooms on a dish, garnish with dill sprigs, decorate with tomato slices and serve.

Mushroom salad with crab sticksIngredients:

• 300 g fresh milk mushrooms
• 100 g crab sticks
• 3 potatoes
• 50 g radish
• 30 ml vegetable oil
• 100 g sour cream
• greenery
• pepper
• salt.

Method of preparation: peel the mushrooms, boil in salted water with spices and cut into small cubes. Boil the potatoes in their jackets, peel and cut into cubes. Grind the crab sticks. Mix the prepared products, add salt, pepper, vegetable oil and sour cream.

Mushroom salad with ham and cheeseIngredients:

• 250 g fresh milk mushrooms
• 100 g ham
• 100 g cheese
• 100 g apples
• 100 g tomatoes
• 100 ml kefir
• greenery
• sugar
• lemon juice
• mustard.

Method of preparation: mix kefir with sugar and lemon juice. Add mustard and mix thoroughly. Wash the mushrooms, boil in salted water and cut into small pieces. Chop the ham into small cubes. Grate the cheese on a coarse grater. Cut apples and tomatoes into slices. Mix the prepared products and season with sauce. Sprinkle the finished dish with chopped herbs.

Salad with salted mushrooms and hamIngredients:

• 200 g salted (or pickled) milk mushrooms
• 100 g lean ham
• 4 boiled potatoes
• 1 cucumber
• 1 tomato
• 1 onion
• 200 g sour cream
• 1 boiled egg
• table vinegar
• mustard
• green salad
• dill and parsley
• sugar
• salt to taste.

Preparation: Cut mushrooms, ham, potatoes and cucumbers into even strips, mix. Add vinegar, mustard, salt and sugar to sour cream. Pour the resulting dressing over the prepared products. Decorate the dish with slices of egg and tomato, lettuce leaves and herbs.

Salad with salted mushrooms and vegetablesIngredients:

• 150 g salted milk mushrooms
• 50 g pickled cucumbers
• 50 g potatoes
• 50 g beets
• 50 g carrots
• 50 g white cabbage
• 30 g onions
• 50 ml vegetable oil
• greenery
• sugar
• salt to taste.

Method of preparation: finely chop salted mushrooms and cucumbers. Boil potatoes and carrots, peel and chop into cubes. Boil the beets and grate them on a coarse grater. Chop cabbage and onions. Mix the prepared products. Add salt, sugar and vegetable oil. Decorate the finished dish with herbs.

Roast with milk mushroomsIngredients:

• 180 g beef tenderloin
• 15 g dried white milk mushrooms
• 140 g potatoes
• 50 g onions
• 25 g butter
• 10 g cheese
• 2 tbsp. spoons of sour cream
• 3 g parsley
• 20 g fresh tomatoes
• salt
• pepper

Method of preparation: peel the meat from films, cut into pieces, add salt and pepper and fry in a hot frying pan on both sides. Separately, fry chopped cooked mushrooms, onions and tomatoes. Boil and fry the potatoes, then place the meat in a frying pan, put mushrooms, onions and tomatoes on it, and next to it - fried potatoes, pour sour cream and sprinkle with grated cheese. Place in the oven to bake. Sprinkle with parsley before serving. Be sure to serve it in a frying pan.