Tag: mushroom (Page 5 of 6)
Beef Stroganoff with Mushrooms and CreamSeptember 17th, 2011 in Beef, Main Dishes by Julia Volhina
This recipe features a small modification to the beef stroganoff recipe I posted earlier, but a good one: a cup of cream and cremini mushrooms give this dish a very rich taste.
Field mushrooms will also work good in this recipe, but cremini are the best.
As usual, I suggest serving beef stroganoff with a side of boiled buckwheat, it tastes great with mushrooms and cream and, of course, beef.
Minced Cutlets Stuffed with MushroomsAugust 6th, 2011 in Beef, Main Dishes by Julia Volhina
This is a tasty tweak to original minced beef cutlets recipe. The mince is prepared exactly the same way and mushrooms and onions stuffing gives ground meat juiciness and extraordinary taste.
A bit of agility is required to put stuffing inside of minced meat cutlets, but once you get it – it seems easy: meat is sticky, so if you get some holes, they can be easily patched by adding a layer of mince on top of the hole.
To prevent meat from sticking to hands – rinse hands with cold water from time to time while assembling minced cutlets.
Russian Lenten Mushroom SoupFebruary 19th, 2011 in Hot Soups, Soups by Julia Volhina
This soup doesn’t include any meat, it is based on mushrooms and have vegetables (carrot, parsley and celery roots, potato) as well as pearl barley.
Such kind of mushroom soup is very popular in Russia. Various kind of mushrooms can be used in this recipe, but I must say fresh or frozen porcini are the best tasting ones, if you can find them, of course.
If you are not trying to follow Great Lent rules – my advise is don’t skip on sour cream, 1 tablespoon of sour cream to the bowl of mushroom soup not only adds nutrients, but also gives the soup its unique rich taste.
Stuffed Pork Rolls with Mushrooms (Kruchenyky)November 20th, 2010 in Main Dishes, Pork by Julia Volhina
Kruchenyky or zavyvantsi – meat rolls prepared with pork (less often with beef) and stuffed with various mixes. This is very popular dish of traditional ukrainian cuisine.
Stuffings for kruchenyky, as well as sauces, vary from region to region and, actually, from cook to cook.
I like kruchenyky prepared from pork loin and stuffed with mushrooms or mushroom mix with some other ingredients, fried and then baked under cream sauce. Just like in this recipe.
It may seem like lot of hassle to cook these stuffed pork rolls, but it is really not as hard as it looks; and is really tasty 🙂
Fried Potato with MushroomsFebruary 27th, 2010 in Main Dishes, No-meat by Julia Volhina
Potatoes fried with porcini mushrooms is one of the most delicious lenten recipes. It is also very-very russian. I believe russians eat that kind of food for centuries 🙂
This main dish contains no meat, however mushrooms perfectly substitute meat in both – taste and nutrients – they contain vitamins, minerals and dietary fibre while are low on fat and easily absorbed carbohydrates.
All of that make potato fried with mushrooms and onions perfect main dish for Lent. Needles to say what any combination of potatoes with mushrooms can’t taste bad, so I really hope you will enjoy this dish just like I do.
Cream of Mushroom SauceJanuary 30th, 2010 in Sauces & Dips & Spreads by Julia Volhina
I think that is one of the easiest cream sauces to do, but it is also a bit heavy due to usage of whipping cream as a main ingredient.
Personally I think the taste this sauce completely worth working out those extra calories later on. But it is for you to decide: try substitute cream with smaller amount of half & half to make it a bit lighter if you wish.
Cream of Mushroom Sauce is perfect addition for potato-based dishes: potato dumplings, potato pancakes or simply boiled potato; it will also benefit grilled or fried chicken meat or roast beef; as well as it can be served as a pasta sauce.
Stuffed Egg ShellsJanuary 16th, 2010 in Appetizers & Snacks by Julia Volhina
Egg shells stuffed with mushrooms, eggs and onions mix is an appetizer I asked my mom to do for each celebration, we had, when I was little.
It is still my favorite dish; now I cook it myself when have enough time and special state of mind to stub some eggs and dice everything into little pieces 🙂
To get empty egg shells is the most tricky part in making stuffed egg shells: you may waste one or two eggs while learning to do so, just be brave and persistent.
You are lucky if chickens, which produced eggs you are planning on using to prepare this appetizer, have had enough calcium in their diet, that will make the whole deal with getting nice looking egg shell halves much more easier. Unfortunately, it wasn’t a case for me: the shells of eggs I had were crushing when breathed on.
That didn’t do any bad for taste (believe me!), just made pictures a bit less nice looking than I expected, but I hope you will still like the recipe enough to try it out.