So it's time to collect mushrooms. This has its own romance: to get up at five in the morning and to stew in the forest in the forest, enjoying cool and wet air. The leading program "Good Morning" Dilbar Faynezayeva just likes to spend free time.
How to choose mushrooms
The principle of choosing mushrooms is about the same, regardless of the variety. Mushrooms should not be wet, dirty. Forest mushrooms smell like a forest, elastic, weight corresponds to the size, even a little more than it seems to look at, the leg is not fully cleaned. Inspect the fungus for worms. I choose small mushrooms - it is convenient to handle and cook them. In addition, at a young age, the mushroom contains the maximum amount of nutrients.
Chanterelles in sour cream
Ingredients: Sour cream 200 g, chanterelles 600 g, onion 2 pieces, butter tassel, salt to taste.
Mushrooms are thoroughly rinsed, give water to drain, then cut. Then heated in a deep frying pan on a strong coating butter. Fry in it finely sliced middle arms until a beautiful golden shade appears. And only then add mushrooms. Solim to taste, mix foxes with onions. Mushrooms will be allowed water, on high heat it will be evaporated for about 20-25 minutes. Periodically stirring. After almost all water evaporates, burn fire to weak. Next, add sour cream, mix thoroughly and leave it to steal on low heat for another 10 minutes. Serve hot dish by adding green onions and dill.
Chanterelles in sour cream
Photo: pixabay.com/ru.
Champignons with Suluguni Cheese
Ingredients: Champignons 900 g, Suluguni cheese 250 g, butter creamy 200 g, salt and pepper to taste.
Cheese champignons in Georgia are prepared in a special clay tableware called Keti. If there is no one at hand, you can take advantage of any other deep glassware for the oven.
Mushrooms need to be cleaned of contamination, remove the legs and decompose the caps in skillers. Grate cheese on a large grater. To each mushroom hat put a small piece of butter. It is possible to retail freshly ground pepper and salt to taste. From above oil - cheese. The remaining butter arbitrarily lay between mushrooms. Heat cabinet to warm up to 220 degrees, put the dishes with mushrooms on the bottom of the oven, on the cold surface for 20-30 minutes. Before feeding, you can slightly pepper, it will strengthen the flavor, and the taste of mushrooms.
Champignons with Suluguni Cheese
Photo: pixabay.com/ru.
Snack from Mushrooms Shiitake
Ingredients: Mushrooms Shiitake 500 g, garlic 2 teeth, vegetable oil 100 ml, soy sauce 2 tbsp. l., Brown brown sugar 1 tbsp. l., Majorana 1 Art. l., Fish sauce 1 tsp., pinch of black freshly ground pepper.
Mushrooms wash and cut in half. Clean garlic and cut the cloves into several pieces. Heat in a wok or in any deep pan vegetable oil and fry mushrooms for 2-3 minutes. Add garlic, mayorran, sugar, soy and fish sauce and, constantly stirring, fry 2-3 minutes. Ready mushrooms must be across before serving.