Fried Mushrooms

Ingredients:

• 1 lb (~450 g) uncooked mushrooms of your choice
• 1/2 medium onion
• 2-3 tablespoons sour cream
• 1-2 tablespoons flour
• 1/4 cup milk
• Salt and pepper, to taste
• 2-3 tablespoons vegetable oil

Directions:

1. Clean and chop the mushrooms and place in a skillet preheated with vegetable oil.
2. Saute until light golden-brown.
3. Chop and saute the onion in a separate skillet until golden-brown.
4. Add the sauteed onion to the mushrooms and saute together for a few minutes.
5. Add sour cream, flour, milk, and salt and pepper, to taste.
6. Cook an additional ~10 minutes.
7. Makes 3-4 servings.
8. ENJOY!

Baked Potato & Mushroom Casserole (Pudding)

Ingredients:

• 2 lb (1 kg) potatoes
• 1 lb (500 g) mushrooms
• 3+1 eggs
• 2 medium onions
• 3/4 cup milk
• 3 tablespoons unsalted butter
• Salt, black pepper, spices to taste
• 2 tablespoons mayonnaise
• Vegetable oil

Directions:

1. Peel the potatoes and boil until fork-tender.
2. Drain the water and grate the potatoes.
3. Add hot milk, 3 eggs, salt, pepper, spices, and melted butter; mix well.
4. Place half of the mixture onto a greased ovenproof skillet or baking pan.
5. Add the mushroom stuffing on top and even them out with a spatula or a spoon.
6. Place the remaining potato mixture onto the mushrooms in an even layer.
7. Beat the remaining egg with mayonnaise and brush the top of the casserole (for a golden crust).
8. Bake in a preheated to 375-400F oven 20-25 minutes or until the crust is golden-brown. ENJOY!!!

Stuffing:

1. Chop and sauté the onions until golden (caramelized).
2. Wash and cut the mushrooms and fry them on a separate skillet in vegetable oil until the moisture evaporates and the mushrooms are lightly browned.
3. Add the onions, salt, and pepper to the mushrooms and mix.

Mushroom Soup

This is a great vegetarian soup!
Ingredients:

• 1/8 lb (50 g) dried mushrooms
• 1/2-1 small onion
• 4-5 medium potatoes
• 1 bay leaf
• Salt, pepper to taste
• Dill, parsley to taste
• Vegetable oil

Directions:

1. Wash the mushrooms and soak them in cold boiled water for 30-40 minutes.
2. Put the soaked mushrooms with the water (in which they were soaked) in a 2-quart (2-liter) saucepan; add cold water to make the saucepan 3/4 full.
3. Bring the water to a boil, add salt, pepper, and the bay leaf, and cook about 30 minutes.
4. When the broth is ready, use a colander to strain the broth from the mushrooms into the saucepan. Rinse the mushrooms in cold water and cut them.
5. Add the mushrooms and potatoes (peeled and chopped) to the broth and bring to a boil.
6. When the potatoes are almost ready, saute the chopped onion in a separate skillet in vegetable oil and add to the mushrooms, cook 5 more minutes.
7. Serve with sour cream and sprinkle with finely chopped dill and/or parsley. ENJOY!!!

Meat in a Pot with Mushrooms

For this dish, the cookware is very important. The best taste you’ll get is by using an ovenproof clay pot (with lid). If you don’t have one, you can use any deep ovenproof pan.

Ingredients (for about 3 servings):

• 1 lb beef
• 6-7 medium potatoes
• 1 carrot
• 1 medium onion
• 1-2 bay leaves
• 1/2 lb mushrooms
• Vegetable oil
• Sour Cream
• Salt, pepper to taste

Directions:

1. Cut beef into ~1 inch pieces and chop 1/2 of the onion.
2. Put beef, onion, and bay leaves into the pot.
3. Add salt, pepper, ~1/2 cup of water, cover it, and put everything in a not preheated oven.
4. Bake about 45 minutes at 400-450F.
5. In a large mixing bowl, cut potatoes and carrot; add a little bit vegetable oil and salt.
6. Add this mixture to the pot.
7. Bake for an additional 20 minutes.
8. Cut mushrooms and the rest of the onion.
9. Saute them in separate skillets in vegetable oil until golden-brown.
10. Add the onion to the skillet with the mushrooms and cook them together a few more minutes.
11. Add the mixture to the clay pot.
12. Bake 10-20 more minutes, then add 1-2 tablespoons of sour cream, and put in the oven for a final 5 minutes. Enjoy!