The very first mushroom dishes are history. His Majesty Soup: the history of appearance. Useful properties of mushroom soup

Meeting with a mushroom is always fraught with danger - by eating it, you can get an incomparable gastronomic pleasure or get poisoned. This halo of unpredictability and deceit has been surrounding mushrooms for millions of years, because the mushroom kingdom is one of the oldest. The same halo predetermined the history of the relationship between the fungus and man, in which there is only one step from love to hate. Mushrooms hid, people hunted them, and mushrooms became trophies, and people became winners. But at the last moment, the mushroom dealt a mortal blow and plunged the person. Even ancient Greek and Roman writers and historians reported numerous fatal mushroom poisonings. The Roman emperor Claudius, who did not get along with his wife Agrippina and, unlike her, did not know how to recognize edible "sores" from pale grebes, was far from the only titled victim of mushrooms. It was their fault that the French king Charles VI, Pope Clement VII and many others died. Even then, scientists tried to explain the nature of mushroom poison. For a long time there was an official version that the mushroom absorbs toxic substances from its environment. The same circumstance explained the rapid growth of mushrooms near snake holes, garbage dumps, cemetery fences or thickets of poisonous plants. Ecologically clean forests and meadows, where poisonous mushrooms, for some reason, also grow by leaps and bounds, were not taken into account. It is no coincidence that the most terrible spectacle of the 20th century was called nothing more than a nuclear mushroom. As a result, people have become fearful of mushrooms and still often refuse them altogether so as not to put themselves at risk. And all from a lack of knowledge ...
Obviously, the fear of mushrooms is the same prejudice as the fear of thunder or a solar eclipse. It is enough to study them to stop being afraid. For this, there is mycology - the science of fungi, which is in no way inferior to zoology or botany.
Like animals and plants, fungi are divided into classes, subclasses, families, as well as orders and groups. Classes of marsupials and basidials, families of schizophyllous, hygrophoric, fistulinic, orders of boletes, hypocranes - an ordinary mushroom picker walking around with a basket through the forest would be horrified if he knew what jungle he had climbed into. Of course, an ordinary gourmet who decides to come into contact with mushrooms does not have to know mycology perfectly. But the basic information is simply necessary for him, so that communication turns out to be pleasant and unobtrusive.
What are mushrooms? This is a huge group of organisms that has spread all over the globe - on land, in water, in mountains, in forests, deserts, seas and oceans, in the Moscow suburbs and in the Grand Canyon. In total, there are about 100 thousand species of mushrooms, and according to some sources - at least one and a half million. Mushrooms feed on organic matter, that is, plant and animal remains, and even cells of living organisms. The body of the fungus consists of the thinnest threads called hyphae. These same hyphae form a mycelium, which absorbs nutrients with its entire surface. This way of feeding makes the fungus not like animals, plants, or people.
At the same time, most fungi reproduce sexually, with the help of spores, by the fusion of gametes, or by the fertilization of an immobile egg by a motile spermatozoon, which in a fungus is called an antheridium. Whether mushrooms can experience attraction and passion for each other, mycology is not known. But the fact that a male mushroom does not look like a female mushroom is for sure. It is the nuances of sexual reproduction that determine the classification of fungi into main classes. Some have rounded bags for this, others have cylindrical basidia, pinnate or flagella, and so on. In addition, mushrooms often live in families.
The question of the origin of mushrooms has long remained a mystery. The suddenness with which the mushroom suddenly appeared on the surface of the earth, in the grass, on the bark of a tree or an old stump, always struck a person. They tried to connect this mysterious appearance with a lightning strike, the action of dew, and the vapors of decaying organic matter. Or just a game of nature. Mushrooms were attributed both diabolical and divine origin. So, the German "Travnik" at the end of the 16th century pointed out: Mushrooms are called the children of the gods, because they are born without seeds, not like others. And the French botanist of the 18th century Veyan assured that mushrooms were specially invented by the devil in order to disrupt the harmony of nature and drive researchers to despair. On reflection, the scientists nevertheless ceased to despair and attributed mushrooms to the class of plants. But over time, it turned out that mushrooms also have signs characteristic of animals. Yes, mushrooms cannot see, make sounds, communicate with each other, bite, fly, swim and spawn. But they completely lack chlorophyll, which is necessary for plants, they form urea in the process of metabolism and do not know how to synthesize organic matter from inorganic, as daisies and buttercups do. The modern science of mycology has proven that fungi originated from primitive single-celled organisms that lived in water. They appeared in the oldest geological Archean era - about a billion years ago. At first, these were parasitic fungi that lived off plants and animals. Gradually, the mushroom world developed and already 76 million years ago it was finally formed, that is, it existed and looked the same as it does now, in all its diversity.
Its scientific name "mycota? mushrooms received from the Greek name of champignons - "mikos". Thus, already the ancient Greeks knew edible mushrooms - champignons, truffles, morels. The same is evidenced by the writings of Theophrastus, dated to the 3rd century BC. e. Following him, Roman authors of the 1st century AD wrote about mushrooms. e. led by Pliny the Elder, who very reasonably divided all mushrooms into two classes - edible and inedible. And the Greek physician Dioscorides, in his descriptions, especially praised the larch tinder fungus, which helps to get rid of gastrointestinal torment and disorders.
At about the same time, that is, at the beginning of our era, the ancient Maya Indian tribes were already praising mushrooms in their handwritten books with might and main. Rock paintings of mushrooms, strongly resembling spaceships, belong to the same time. For the sake of objectivity, it must be said that the ancient Indians so highly valued the local teonanacatl mushrooms not at all for their ability to prevent diarrhea or alleviate stomach cramps, but for those beautiful hallucinations that they caused in the human mind. And here is the time to talk about the mystical or, if you like, narcotic properties of the mushroom. Apparently, it was this property that provided countless mushroom poisonings and deaths. As soon as a person realized that by eating a certain mushroom, one can relax and get pleasure, turning into ecstasy, he went down a crooked path. On this path there were both edible and poisonous mushrooms. And sooner or later there was a mistake or just an overdose. Chukchi shamans, Scythian nomads, and even ancient Vikings used fly agaric as a dope before the battle to drive themselves into a trance. For the same reasons, the fly agaric began to be depicted as a humanoid deity. That is why in the Middle Ages - a period of desperate and partly useless struggle with obscurantism - mushrooms began to be considered evil spirits. Mushrooms that grew in a circle in meadows and forest clearings were called "witch rings", they determined the location of the next Sabbath. The grass inside the mushroom "dance", as a rule, turned out to be stunted - through the fault of the witches, of course. It was believed that cattle that nibbled on such grass might die. And the thought of eating mushrooms ourselves brought the gloomy sons of the Middle Ages into a state of complete stupor.
In the Renaissance, mushrooms finally began to be studied. There were books describing mushrooms and even their first classifications, which went far ahead of Pliny's "kill - will not kill." The most successful during this period was the Austrian botanist Clusius, who at the end of the 16th - beginning of the 17th century compiled the “Code of Clusius”, where he described as many as 100 species of mushrooms and depicted them in detailed drawings. Nevertheless, the origin and nature of mushrooms remained a mystery to humans until the 19th century.
In 1729, an Italian scientist with a mushroom surname, Micheli, discovered spores in cap mushrooms and identified them as "seeds" that help reproduction. Using a microscope that appeared at the beginning of the 17th century, Micheli studied mushroom "seeds" and even made out some kind of "flowers" from which these "seeds" supposedly form. The term "spores" was introduced half a century later by the German botanist Hedwig. But Micheli discovered the separation of spores from the body of the fungus and their germination. This scientist bore his name with honor and did everything he could for mycology. The French botanist Dutrochet around the same time proved that the mushrooms we see are only fruits that have grown from thread-like roots hidden underground. Thus, the fungus was discovered. Before that, botanists called the mycelium "byssus" and considered it an independent mushroom.
The first monumental classification of mushrooms was made at the beginning of the 19th century by the Dutch physician Persoon and the Swedish botanist Fries, who compiled a whole two-volume dedicated to mushrooms. Some of the names and definitions given by them are used in mycology to this day. And from 1821 to 1832 Friese's fundamental book "The System of Mycology" was published, where several thousand mushrooms are mentioned. As mushrooms are studied, the mushroom menu expands by trial and error, so that by the 20th century there are already an unimaginable number of edible mushrooms and they all find their use in a frying pan, in an oven, in a saucepan or in a tub.
In Russian, the word "mushrooms" was established only at the beginning of the 18th century. Prior to this, the mysterious inhabitants of forests and fields, not similar to animals and flowers, were called "lips". The word "mushrooms" appeared at the end of the 15th century and was applied only to tubular mushrooms with humpbacked convex hats. It is believed that this word came from the Old Russian word "grb", that is, a hump. Then both names were used, but all mushrooms were called “lips”, and only some species were called “mushrooms”. By the way, in Siberia you can still hear the word “lips” in conversation about mushrooms, as they call tinder fungi growing on trees here. In addition to the fact that the mushroom excites the imagination - and not only the fly agaric, endowed with psychotropic substances, but also any other representative of the mysterious world of "mycota", giving rise to many questions and doubts - it is also very tasty. Today's menu of mankind cannot be imagined without mushrooms. And it is simply impossible to find a proper comparison or replacement for them. Mushrooms contain a lot of protein, so they are very nutritious, as well as fats, minerals, iron, calcium, zinc, iodine, potassium, phosphorus. Moreover, in hats, which, so to speak, are closer to the head, there is always more phosphorus than in the legs.
However, do not forget about toxins - poisonous substances, from which the historical reputation of mushrooms has suffered so much. These toxins can affect a variety of organs of the human body - not only the gastrointestinal tract, but also the central nervous system, which the Mayans and Scythians were well aware of. Having eaten a fly agaric or some kind of tiger row, a person can cry or laugh for two hours in a row, be unconscious or in the thrall of hallucinations. However, to achieve fatal poisoning with neurotropic toxins, you need to eat 3-4 kilograms of red fly agaric in one sitting. And this, you see, few are capable of. The most dangerous are the toxins of the pale toadstool and the smelly fly agaric, which affect the liver, kidneys and heart and invariably lead a person to death. The biggest danger of these toxins is that the first two days they do not make themselves felt with the help of any symptoms. When the first signs of poisoning appear, it is already too late, because by this time the internal organs are mortally affected. The most insidious among this group is the orange-red cobweb toxin, which manifests its effect only two weeks after the fatal dinner and affects the kidneys to death, and then the entire musculoskeletal system. However, mushrooms are capable of not only killing, but also reviving. For example, the same larch tinder fungus, which was sung by the ancient Greek Dioscorides 19 centuries ago, was considered a traditional cure for tuberculosis until the present century and even served as a profitable commodity for Russia. In 1870 alone, Russia exported 8 tons of dried tinder fungus to Europe. Even during the time of Vladimir Monomakh, the healing properties of the "birch fungus" - chaga were discovered. They even tried to treat Monomakh with chaga for lip cancer, as historians believe. Russian "Healers" of the 18th century advised rubbing frostbitten parts of the body with porcini mushroom extract. In Europe in the Middle Ages, morel juice was used to treat eye diseases. Huge medical resources of mushrooms are fully used in China, Japan, Tibet. Shiitake and winter mushroom are especially popular. Shiitake lowers cholesterol levels in the blood, and has recently been found to have anti-tumor abilities and can even fight AIDS. The winter fungus also retards the growth of cancers. In Japan, this mushroom is grown on farms, annually about 100 thousand tons. By the way, it can also be found in Russia under the name "winter mushroom" - this is the latest mushroom, it grows until November and does not die even under snow. And the Japanese mushroom "name-ko" is also used against cancer and various viral diseases.
Judas' ear, a cartilaginous fungus that grows on fallen trees, is specially grown in the Far East to fight throat diseases.
The healing properties of "veselka" are known - a tincture of these dry mushrooms heals wounds. In the Urals, they treat rheumatism with a tincture of “round sarcosoma” or red fly agaric, of course, using it not inside, but as a rub. White fungus is considered an excellent prophylactic against gastrointestinal diseases and even against malignant tumors. Mushrooms growing under spruce trees are especially effective. Butterdish treats gout, camelina retards the growth of tubercle bacillus. Greenfinch prevents blood clotting. Autumn mushroom is used as a mild laxative. Oyster mushroom has anti-viral and anti-cancer properties. An infusion of chaga helps with ulcers, gastritis, colitis and has a general tonic effect. As for cancerous tumors, chaga can affect them only at the earliest stage of the disease. Puffball prevents the development of leukemia, and in the UK since the last century this magnificent delicacy mushroom has been used against smallpox, urticaria and laryngitis. All these properties of mushrooms - contradictory, mutually exclusive and difficult to explain - will not soon receive an exhaustive scientific explanation. They still remain a mystery to us. And yet, there is no need to be afraid of black truffle sauce, fried "syangu" with beef and dry white soup. Of course, mushrooms are not us and we are not mushrooms. But why, then, being in a gloomy forest, a person always feels an inexplicable excitement?

Mushroom dishes

Mushrooms are a completely unique creation of nature. Compared to other plants, they contain more proteins, which brings them closer to animal products. Their cell walls contain a special substance - chitin, which is not found in other plants, and it is found only in the shells of crustaceans and elytra beetles, not a single plant contains so many nitrogenous extractives that give the decoctions a completely unique taste and aroma. And when heated, they behave not like other vegetable products, but rather like meat: as soon as the temperature reaches 60–70 ° C, a large amount of juice suddenly begins to stand out from them. Therefore, the word "fry" in relation to mushrooms takes on a completely different meaning - it is rather a stew in its own juice.

In the XVI-XVII centuries. there were much more forests on the territory of Russia than now, the stocks of mushrooms in them were huge, so they have always been an important help in the peasant table. Yes, and in the economy of the townspeople played an important role.

There are few mentions of mushroom dishes in ancient manuscripts: boiled, baked, steamed (stewed) mushrooms. In the list of dishes of the royal table and the boyars, mushrooms are rarely mentioned, but in the menu of monks and the higher clergy there are many "lean" cold appetizers and hot mushroom dishes.

Ancient dishes of mushrooms

The largest number of mushroom dishes is named in the "Expenditure Book" of Patriarch Adrian. In addition to cold appetizers, 14 hot dishes are mentioned. Among them: heated mushrooms with onions and butter, heated mushrooms and milk mushrooms, mushrooms in dough, dumplings with mushrooms, baked mushrooms, milk mushrooms and Japanese mushrooms, fresh salted mushrooms with onions, fresh boiled mushrooms with onions, mushrooms with onions and eggs.

No. 540. Dried mushrooms in dough. Here is how they are prepared E. Molokhovets: medium-sized dried white mushrooms are selected, soaked, boiled in the same water without salt; when they are ready, they take it out, wash it, let it drain, trim it with a knife, lay it on the table, salt it, and roll it in flour; 15 minutes before frying, they are dipped in batter, taken out, rolled in grated wheat bread (crumbs), put in a pan with a large amount of heated lean or cow's ghee and fried on both sides.

The dough is used pancake or make a special one. To do this, salt, a little vegetable oil are added to the wheat flour, diluted with hot water, whipped with a spatula, whipped proteins are added.

Wheat flour 200, sunflower oil 20, water 150–200, proteins 5 pcs.

Proteins were not added to fasting, but unleavened dough for pancakes was used. Probably, it was these mushrooms in the dough that were prepared for Patriarch Adrian.

No. 541. Honey mushrooms with onion and egg. Honey mushrooms are sorted, washed, boiled in salted water, discarded and cut. Melt the butter in a saucepan or frying pan, fry the flour on it, pour in the broth in which the mushrooms were cooked, stir, put the chopped mushrooms, add salt, pepper and bring to a boil. Topped with chopped hard-boiled eggs.

Fresh mushrooms 600, melted butter 60, wheat flour 30, mushroom broth 300, salt, pepper, eggs 2 pcs.

No. 542. Mushroom dumplings. Dry mushrooms are washed, soaked for 2-3 hours, boiled in the same water without salt, discarded, finely chopped and fried with onions.

Pour flour into the dishes, add water, salt, eggs and stir well. The fried mushrooms are added to the resulting dough and mixed. A tourniquet about 1 cm thick is rolled out of this mass, cut at an angle into rhombuses and boiled in boiling salted water. The resulting dumplings are taken out, put in a bowl and poured with hot broth or sour cream.

Dry mushrooms 50, wheat flour 200, egg 1 pc., enough water to make a thick dough (about 100 g).

No. 543. Mushrooms white and old-fashioned red. Mushrooms are sorted, the skin is peeled from the legs, cut into slices, rolled in flour, put in a pot or other dish, covered with a lid, stewed, and when the mushrooms give juice, the lid is opened and the juice is allowed to evaporate. Then add a piece of butter, lightly fried onion, a bunch of parsley and dill stalks, salt, pepper and stir-fry the mushrooms. A bunch of greens is taken out, water or sour cream is added and allowed to boil several times so that the sauce thickens.

Mushrooms (white and boletus) 600, onion 50, oil 50, flour 20, sour cream 200–300, salt, pepper.

No. 544. Mushrooms in breadcrumbs. They take large porcini mushrooms or boletus mushrooms, boil for 5-10 minutes, dry with a towel, moisten in a mixture of eggs with milk or in beaten eggs alone, roll in breadcrumbs, fry in oil, take out, let the oil drain and heat in the oven

No. 545. Monastic style fried mushrooms. Ryzhik wash, put in cold water, bring to a boil and recline. Then they are salted, mixed and each camelina is rolled in flour. In a frying pan, vegetable oil is strongly heated, prepared mushrooms and chopped onions are placed and fried for several minutes, turning over. Put the mushrooms in the pan not in a slide, but in one row.

Camelina (for 2 servings) 300, onion 50, oil 100.

No. 546. Mushrooms, milk mushrooms in a pot. Mushrooms are sorted, cleaned, washed, put in boiling water and boiled for 1–2 minutes. Then they are thrown back, put on a table or board, salted, rolled in flour, fried in a pan on both sides. Fried mushrooms are placed in a pot, poured with sour cream, sprinkled with grated wheat bread on top and baked in an oven or oven.

No. 547. Mushrooms with vegetables in pot. Slices of tomatoes, fried mushrooms, fried potatoes with onions are placed in layers in a clay pot. Everything is poured with sour cream, sprinkled with grated cheese and baked in the oven.

Per serving: fresh mushrooms 100, tomatoes 150, potatoes 100, onions 50, sour cream 100, cheese 20.

No. 548. Mushroom omelet. White mushrooms or champignons are cleaned, washed; parsley root is rubbed and stewed together with chopped mushrooms in oil until cooked, cooled. Add wheat flour, egg yolks, salt and mix. Lastly, whipped egg whites are added. The mixture is poured into a well-greased pan and baked in the oven.

Per serving: fresh white mushrooms or champignons 150, parsley root 20, butter 10, eggs 2 pcs., wheat flour 30, salt.

No. 549. Mushroom pudding. Salted or boiled fresh (dry) mushrooms are passed through a meat grinder along with browned onions. Add softened butter, egg yolks, wheat crackers or flour, salt. Whisk egg whites into a fluffy foam, mix gently. The mixture is laid out in a form greased with oil and sprinkled with breadcrumbs and baked in the oven or steamed (40-50 minutes). In the latter case, the form is not sprinkled with breadcrumbs. Serve the pudding hot, pour over with butter or sour cream sauce.

Per serving: salted or boiled mushrooms 150, butter 20, onion 20, egg 1 pc., wheat crackers 60, mushroom broth 100, salt, pepper.

No. 550. Mushroom meatballs. Boiled mushrooms are finely chopped or passed through a meat grinder, combined with finely chopped browned onions. Add wheat crackers, sour cream, raw eggs, salt, pepper and mix thoroughly. The mass is formed into balls the size of a walnut, rolled in breadcrumbs or flour and fried in oil. Meatballs are poured with sour cream or sour cream sauce with tomato and stewed for 10-12 minutes. Meatballs can be baked with sauce in the oven.

Per serving: dry mushrooms 25, onion 100, crackers 30, sour cream 20, eggs 1 pc., salt, pepper.

Modern mushroom dishes

Ancient mushroom dishes (stewed mushrooms, mushrooms in sour cream, mushrooms with onions, etc.) have survived to this day, but in the 18th century. new, more satisfying mushroom and potato dishes appeared, and the methods of preparing old dishes changed somewhat.

Any mushrooms are first carefully sorted, the legs are cleaned, soaked, cleaned of contaminants and washed. In russula, butter, champignons, the skin and film are removed. Aspen mushrooms and champignons should be immediately placed in slightly acidified water so that they darken less. (Recipes are for 2 servings.)

No. 551. Mushrooms in sour cream. Mushrooms are cut, fried with butter until the juice that stands out is almost completely evaporated, salted, poured with sour cream and brought to a boil. Serve sprinkled with herbs.

White fresh mushrooms 300 (or dry 80) or champignons, or boletus 350, butter 30, sour cream 150.

No. 552. Mushrooms with potatoes. The potatoes are boiled, the broth is drained, cut, mixed with fried mushrooms, poured with sour cream and brought to a boil.

Mushrooms 300, potatoes 120, butter 30, sour cream 150.

No. 553. Honey mushrooms fried in sour sauce. Honey mushrooms are sorted, washed, and then cut. Melt the butter in a saucepan, add the onion, sauté it, add a little flour and warm it up, stirring. Boiled mushrooms, mushroom decoction, lemon juice or cucumber pickle, or a little vinegar are added to the browned onion with flour and brought to a boil.

Fresh mushrooms 400, melted butter 40, wheat flour 20, mushroom broth 200, vinegar, cucumber pickle to taste, spices.

No. 554. Mushroom villager. Mushrooms are fried with oil, put in a saucepan, browned onion, sliced carrots, potatoes, turnips, sour cream, salt are added, poured with water and stewed until tender.

Fresh mushrooms 200, potatoes 300, ghee 40, sour cream 40, onions 40, carrots 20, turnips 20, spices.

No. 555. Salted fried mushrooms. Salted mushrooms are soaked for 6-10 hours, changing the water 2-3 times. Then they are coarsely chopped, dried and fried together with a shredded lump in ghee or vegetable oil.

Salted mushrooms 300, oil 20–30, onion 80, salt, pepper.

No. 556. Dried fried mushrooms in sour cream. Dried mushrooms are soaked, boiled until tender, washed, chopped and fried. Browned chopped onions are added to the fried mushrooms, poured with sour cream or sour cream sauce, put salt, pepper and bring to a boil, sauce or sour cream, you can add tomato sauce, "Southern", "Kuban", etc. Serve such mushrooms without garnish (as a hot appetizer ) or with fried potatoes (as a second course).

Dried mushrooms 70-100, onion 30-50, oil, fat 30, sour cream, sauce 60-70, potatoes 250, greens.

No. 557. Cutlets from fresh mushrooms. Porcini mushrooms, boletus mushrooms, boletus mushrooms, champignons are prepared, finely chopped, put in a shallow saucepan, oil or fat is added and, stirring, simmer until half of the released juice has evaporated. After that, pour semolina in a thin stream and brew it for 5-10 minutes, continuously stirring. Then finely chopped sautéed onion, salt, pepper are added, mixed and, while still hot, the mass is cut into cutlets or meatballs, which are rolled in breadcrumbs and fried with fat until golden brown. Then the cutlets are put in the oven for 3-5 minutes and served with sour cream.

Per serving: fresh mushrooms 200-250, onion 30, crackers 5, fat, oil 20, semolina 8-10, sour cream 100.

No. 558. Cutlets from dried mushrooms. You can use any dried mushrooms (porcini, boletus, boletus, etc.). They are soaked BUT-5 hours and cook as usual. Then finely chop or grind in a meat grinder. After that, they are fried with fat or oil (“dry”). Thick milk sauce, raw eggs, finely chopped browned onion, salt, pepper are added to the fried cooled mushrooms and mixed. Cutlets or meatballs are formed from this mass, breaded in ground breadcrumbs, fried with butter or fat, put in the oven for 3-5 minutes and served with fried potatoes and sour cream.

For cutlets per serving: dry mushrooms 50, onion 30, fat, oil 10, eggs 1/4 pcs., thick milk sauce 45–50.

No. 559. Mushroom zrazy. Prepare a mass of dry mushrooms in the same way as for cutlets. From it, cakes are cut on a board sprinkled with ground breadcrumbs, minced meat is placed in the middle, wrapped in a mushroom mass, the zrazy is given a flattened oval shape, breaded in breadcrumbs, fried and heated in the oven. For minced meat, hard-boiled eggs are chopped, parsley is chopped, mixed, ground crackers, salt, and pepper are added.

For mushroom mass (per serving): dry mushrooms 60–80, fat 20, crackers, onions 30.

For minced meat: 1/2 eggs, parsley 5, crackers.

No. 560. Moscow mushroom villager (in a frying pan).

First stew the cabbage. To do this, fresh white cabbage is chopped, a little water, vinegar, tomato puree, fat are added and stewed for 20-30 minutes. At the end, sautéed flour is added, slightly diluted with water, mixed and brought to a boil. Flour may not be added.

Sauerkraut is sorted out, squeezed out of the brine, large parts are chopped, and then stewed in the same way as fresh cabbage, but vinegar is not added.

Dry mushrooms are soaked, boiled and chopped. Salted or pickled mushrooms are separated from the brine and cut.

A frying pan (for the required number of servings) is greased, sprinkled with breadcrumbs, put a layer of stewed cabbage (fresh or sauerkraut), a layer of prepared boiled, salted or pickled mushrooms, pickled cucumbers, peeled and chopped. A layer of stewed cabbage is placed on top, the surface is leveled with a slide, sprinkled with breadcrumbs, poured with oil and baked in the oven.

When serving, the surface of the village is decorated with salted or pickled mushrooms, cucumbers, herbs.

For 4 people: dry mushrooms 50, salted mushrooms 200, pickled cucumbers 250, onions 100, stewed cabbage 600, crackers 100.

No. 561. Baked dried mushrooms. Dried mushrooms are soaked and boiled as usual. Then they are chopped, finely chopped onion is added and fried in a pan with fat, sour cream sauce is added and mixed. Seasoned mushrooms are placed in the middle of the pan, boiled chopped potatoes are placed around, everything is poured with sour cream sauce, sprinkled with grated cheese and poured with butter, baked in the oven. The dish is prepared for several people in one pan and served on the table.

For 4 servings: dried white mushrooms 120, potatoes 500-600, onions 100, butter 80-100, cheese 30, sour cream sauce 400.

No. 562. Fresh baked mushrooms with milk sauce. Ceps, boletus, boletus, champignons, russula or others are processed, cut and fried with butter. Then they are seasoned with salt, pepper, mixed with milk sauce and placed in the middle of the pan. Sliced boiled potatoes are placed around. All are poured over with milk sauce of medium density, sprinkled with grated cheese and ground breadcrumbs and baked. The dish is prepared for several people in one pan.

For 4 people: fresh mushrooms 400–500, potatoes 400–500, onions 100–200, cheese 20, crackers 20, butter 60, milk sauce 400.

No. 563. Mushrooms baked in tomato sauce with onions.

Prepared in the same way as with milk sauce, baked mushrooms in tomato sauce with onions, but before baking, sprinkle with breadcrumbs alone, without cheese.

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