Tag: mushroom (Page 6 of 6)
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.
Lenten Borscht with Mushroom DumplingsDecember 12th, 2009 in Hot Soups, Soups by Julia Volhina
In a lot of countries Christmas Eve dinner gathers whole family around one big table. Borscht with mushroom dumplings is the one of 12 dishes which usually are on that table by tradition in West Ukraine (by the way those dumplings are called “vushka” in ukrainian, which means “small ears”, I guess because of the shape).
Of course, because that is the Christmas Eve and Nativity Fast isn’t finished yet there is no meat used to prepare it: just vegetables and dried mushrooms. This borscht like the rest of the Christmas Eve’s traditional food is lenten, it is very tasty and isn’t heavy at all – most of the vegetables are used to prepare clear broth only and don’t get served with the borscht itself.
At first glance, it may look like cooking it is a bit of a hassle and time spending: so many steps (I’ve prepared 34 step-by-step pictures for this recipe!) and so many manipulations with different cooking utensils. However, you can complete preparation steps a day in advance – for example soak mushrooms, boil them or/and boil beets, you can even make dumplings a day before, freeze them and prepare the borscht next day. And then, nobody said you need to make everything yourself: involve your family into helping you! And have a Merry Christmas!
Potato Cakes with Tomato-Mushroom SauceApril 18th, 2009 in Main Dishes, No-meat by Julia Volhina
Chicken in Mushroom SauceApril 11th, 2009 in Chicken, Main Dishes by Julia Volhina
Chicken and field mushrooms are very nice combination for any dish, as well as mushrooms and sour cream, as well as sour cream and dill.
So let’s mix them all and enjoy the result: Stewed Chicken in Mushroom Sauce! Best to be served with Potato Puree (Mashed Potatoes).
Carrots and Stewed Mushrooms SaladDecember 26th, 2008 in Salads by Julia Volhina
Here comes the first recipe of this blog: step-by-step photo recipe of amazing and nutritious salad with carrots and mushroom sauce.
This salad is a perfect dish itself, there is not meat used to prepare it, just a lot of mushrooms and vegetables, however it can be served as a side dish for any meat, poultry or fish main dish if you like.
Carrots and Stewed Mushrooms Salad tastes good as warm as well as cooled, leftover can be easily stored in fridge. Hope you will like it!