Autumn is the time when mushrooms appear on our plate again. It is one of the most delicious fruits that the forest has to offer. Today we present four mushroom recipes that you can prepare with wild or cultivated mushrooms.
Whether mushrooms are bought or fresh from the forest, always store them in paper packaging - a paper bread bag is best. You should always wash and clean the mushrooms before use. Mushrooms are a delicate food, so it is best to eat them freshly prepared, but they must be eaten at the same time, as reheating is not recommended. As they contain a high percentage of water, do not cook them at low temperatures. Prepare them at medium or high heat. Do not salt them at the beginning of cooking, as they will immediately start to release liquid and become rubbery.
Pie with different types of mushrooms
To prepare the dough, you need the following ingredients:
- 150 g plain flour
- 150 g of sharp flour
- 1 teaspoon of salt,
- 125 g cold butter
- 1 egg
- 1 egg yolk
- if necessary, 1-2 tablespoons of lukewarm water
To prepare the filling, you need the following ingredients:
- 100 g of bacon
- 1 lieutenant
- 200 g of various mushrooms (chanterelles, porcini mushrooms, champignons...)
- 3 eggs
- 200 ml of cooking cream
- 100 g of fresh goat cheese
- 100 g of cheddar cheese
- pepper, a pinch of ground chili
Preparation:
Put both types of flour, salt and thinly sliced cold butter in a bowl. Mix with your fingers until the mixture has a crumbly texture. Then add the egg and yolk and knead into a smooth dough, if necessary you can add two tablespoons of lukewarm water. Roll out the dough and place it in a pie mold that you have previously coated with butter. Cut off the excess dough that protrudes from the mold. Place the container with the dough in the refrigerator for at least half an hour. Then pierce the cooled dough with a fork and bake it for 15 minutes at 170 degrees.
While the dough is baking, prepare the filling. Put a little butter and bacon cut into strips in a deep frying pan and fry. After a while, add leeks and sliced mushrooms. In a separate bowl, mix the eggs, spices and cheese. Distribute the mushroom and leek mixture evenly over the half-baked dough and pour over the mixture that you prepared in a separate bowl. Bake for about 25 minutes at 180 degrees.
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Pasta with mushroom sauce
You need the following ingredients for preparation:
- 150 g of white mushrooms
- 150 g of brown mushrooms
- 1 onion
- 1 lieutenant
- 50 g of butter
- 2-3 cloves of garlic
- a sprig of fresh thyme
- a pinch of ground pepper
- 100 ml of white wine
- 150 ml of soup base
- 100 ml of cooking cream
- 1 bell pepper
- 50 g of tomatoes
- fresh parsley
Preparation
Fry finely chopped onion and leek in hot butter. When the onion softens, add the diced pepper, tomatoes and then the mushrooms and fry quickly. Add chopped thyme and garlic and fry further. Add wine, soup stock and spices. Cook for about 15 minutes until the ingredients are reduced. Remove from the heat and add the cooked pasta of your choice to the sauce.
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Toast with mushrooms and spinach
You need the following ingredients for preparation:
150 g of various mixed mushrooms
3 cloves of garlic
50 g of butter
1 tablespoon of soy sauce
150 g of fresh spinach
150 g of mozzarella
a pinch of chili
4 slices of bread
4 sheets of cheese for toast
Preparation
Fry sliced and washed mushrooms in hot butter, add garlic and soy sauce and cook for about ten minutes. Wash the spinach, cut it and blanch it in butter and chili. Spread butter on slices of toast, add a piece of cheese, blanched spinach, mushrooms and mozzarella. Toast the buns on the grill or in the toaster.
Mushroom and pumpkin salad
You need the following ingredients for preparation:
- 100 g of mixed salad
- 150 g of various mushrooms
- 3 cloves of garlic
- 1 onion
- 100 g of feta cheese
- mini baked pumpkin
- parmesan
- 50 g of butter
- olive oil
- balsamic vinegar
- a teaspoon of mustard
- salad dressing - as needed
Preparation
Add the butter and mushrooms to the heated pan and fry everything together. Towards the end, add the chopped garlic. Wash and clean the pumpkin and bake it in the oven for about 40 minutes, depending on its size. Place the washed lettuce in a bowl as desired, add roasted mushrooms and onions, diced feta cheese and balls of roasted pumpkin. Drizzle with balsamic vinegar, olive oil, a teaspoon of mustard and Parmesan cheese. Add salad dressing if needed.
How to store mushrooms
If you cannot use whole mushrooms, you can also store them properly. Cut the bread bag in half. Place unwashed and whole mushrooms between the two halves. The paper will absorb excess moisture and the mushrooms will therefore not become soft, moldy and unattractive. Mushrooms last about a week in the refrigerator. It is important not to store mushrooms in drawers near vegetables and fruits, nor near foods that have strong odors. Mushrooms can become moist too quickly and change their taste. If you would like to store them for a longer period of time, it is better to freeze them. Clean and cut them and store them in the freezer.
