home landscape design Preparation of dishes from vegetables and mushrooms. Assortment of complex hot dishes of vegetables and mushrooms

Preparation of dishes from vegetables and mushrooms. Assortment of complex hot dishes of vegetables and mushrooms

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1. Characteristics and nutritional value of raw materials

Mushrooms.

When talking about the nutritional value of mushrooms, they primarily mean proteins, their percentage in fresh mushrooms is low (3-6%), when dried, it increases to 30 or more grams per 100 grams. mass, but mushroom protein is poorly digested and most of it passes through the body in transit. This is due to the high content of chitin polysaccharide - it forms the basis of the cell wall of fungi and makes them heavy food.

There are a lot of vitamins and microelements in mushrooms (especially a lot of potassium, phosphorus), there is even such a rare element as selenium. The content of vitamins can vary significantly, as mushrooms are champions in the content of vitamin A, in chanterelles and whites there are a lot of vitamins B1 and PP, yeast is the richest source of all B vitamins (more on vitamins in the corresponding section). When using mushrooms as a multivitamin, one should take into account the fact that mushrooms must be subjected to soaking and prolonged heat treatment (otherwise poisoning cannot be avoided), this reduces the content of both vitamins and trace elements. Therefore, adherents of a raw food diet - this is not your product.

If proteins and fats are easier to obtain from animal products, the content of vitamins (after processing) is comparable to their content in vegetables, then the presence of natural antibiotics, enzymes and even substances with antitumor properties (mushrooms, oyster mushrooms) makes them not only food, but also medicine .

The calorie content of mushrooms is low, on average 100 kcal per 400 g of fresh or 50 g of dry, which makes them a desirable product in diets, but nutritionists advise people with a healthy stomach to use no more than 200 g of mushrooms per day and no more than 3-4 times in Week. If you suffer from diseases of the gastrointestinal tract, it is better to refuse this product altogether.

Aromatic substances included in mushrooms terpenes and extractive substances - promote gastric secretion, improve appetite and metabolism in the body.

VegetablesAndfruit- this is a pantry of vital substances, in particular mineral ones, which have high biological activity and are involved in redox processes, in protein, carbohydrate, fat metabolism, hematopoiesis, bone formation, and vitamins that increase the body's resistance to diseases. According to scientists, a mixed diet is considered more complete - plant and animal products that fully meet the needs of a healthy body in essential nutrients and vitamins. Vegetarian regimen may be prescribed temporarily for therapeutic or prophylactic purposes.

As for the use of vegetarian dishes, there is no doubt about the usefulness and expediency of including them in the diet.

In our country, a sharp increase in potatoes and vegetables, especially early varieties, is envisaged in order to better meet the constantly growing needs of the population for this type of product. This provides a basis for agricultural and catering enterprises to rationally use the available raw materials, improve the conditions for storage and processing of raw materials, and expand the range of dishes and culinary products from vegetables.

In catering, vegetables are used to prepare cold dishes and snacks, vegetable dishes, side dishes. Vegetables are included as an integral component of the first and second courses. Vegetable juices are used to make drinks, or they release juices on their own. Such a versatile use is associated with their high nutritional and biological value, as already noted earlier, they are a source of carbohydrates, vitamins, mineral salts, organic acids.

TreatmentvegetablesAndmushrooms

Cleaning aims to remove inedible and low-nutrient parts of vegetables: peel, stalks, coarse seeds, etc. Manual cleaning is carried out with special slotted or grooved knives. After the vegetables are washed and cut into the required shape.

Potato are washed in tubs with a hose, then they are cleaned by hand or in a potato peeler.

The amount of waste depends on the quality of the potato, which decreases during storage. Therefore, the following waste rates are established depending on the season: until September 1 20%, from September 1 to October 31 25%, from November 1 to December 31 30%, from January 1 to February 28-29 35%, from March 1 40% .

Peeled potatoes are cut into: cubes 2-2.5 cm; 1-1.5 and 0.3-0.5 cm (for cooking, stewing); cubes 0.7 * 1 * 4-5cm (for soups, stews, frying in fat); straws 0.2 * 0.2 * 4-5 cm (for frying in fat); slices, garlic (for soups, stews in milk); slices or circles about 0.3 cm thick (for frying with fat); slices about 0 thick ,15cm (for frying in fat).

For the preparation of portioned and banquet dishes, potatoes are turned or cut out using recesses in the form of balls (large - chateau, small - noisette), barrels (angles), pears (duchesse), shavings and spirals.

Roots wash in baths. The tops, thin root and damaged areas are removed from the radish. Wilted carrots, white roots and horseradish are soaked in cold water before peeling. Permissible waste when cleaning beets and carrots is: until December 31 - 20%, from January 1 - %.

In parsley and parsnips, the amount of waste is up to 25%, and in celery - up to 32%.

Peeled root crops are cut into cubes (1-2 cm - for stewing, 0.5-0.6 cm - for side dishes, crumbs - for sauces, soups with cereals); cubes (for soups and stews); straws (for sauces, soups); simple and curly slices (for cabbage soup and sauces).

To prepare marinades, clear soups and decorate cold dishes, root crops are uprooted, i.e. cut in the form of stars, gears, scallops, corrugated plates, circles. For side dishes, soups and stews, root vegetables are sometimes shaped into balls.

Cabbagevegetables. In white, red and Savoy cabbage, contaminated leaves are cleaned. Cut off the top and remove the inside of the stalk. Waste is 20% for the white head and 15% for the red head.

Cabbage vegetables are washed after stripping, immersed for 20-30 minutes in cold salted water to remove caterpillars, washed again.

Cabbage is cut into strips, squares, plates.

Onion. Onions are sorted, cut off the bottom, neck and cleaned. The peeled onion is washed, cut into rings, half rings, small cubes or slices. Waste is 16%.

Green onions are sorted, roots are cut off, yellowed and rotten leaves are removed. Washed and shredded.

fruitvegetables. Cucumbers are sorted, washed, cut off the stalk and top, and the skin is removed from the yellowed cucumbers.

The pumpkin is washed, the stalk and a thin layer of the skin are cut off. Cut into pieces, remove the seeds and cut into slices or cubes.

Tomatoes are sorted according to the degree of maturity: whole dense ones are used for salads and frying, and overripe and mint ones are used for making sauces and dressings for soups. Then the stems are removed and washed.

Peppers are sorted, washed, cut the stalks, remove the core with seeds and wash.

The greens of onions, parsley and dill are sorted out, cut off the roots, washed well and chopped.

Mushrooms sort by species, check if there are any poisonous, wormy or rotten among them, cut off the lower part of the leg, contaminated with earth; hats and legs are cleaned of litter and washed.

Salted and pickled mushrooms are sorted, washed, and cut into slices or slices.

Dried mushrooms are sorted, washed, soaked in cold water for 1-3 hours.

Vegetables and fruits should be fresh, juicy, not withered.

Onions are stored at t 5 C for 5 days, humidity 70%;

Green onions at t 3 C 3 days, humidity 85%;

Pumpkin vegetables are stored for no more than 3 days at t 4 C, humidity 85-90%;

Tomato vegetables - at t 3-11 C 3 days, humidity 85-90%;

Tubers - at t 1-2 C, humidity 75%;

Root crops - at t 1-3 C, humidity 75-80%.

Classification.

In public catering establishments it is necessary to prepare dishes based on the Collection of recipes for dishes, but it often happens that the range of products recommended in the Collection is designed to meet the minimum requirements of the population. Therefore, due to the variety of requests and taking into account the peculiarities of nutrition, catering specialists are allowed to develop recipes and technologies for preparing new dishes, thereby expanding the range of complex dishes.

Complex dishes from vegetables and mushrooms include custom-made and signature dishes, which include several ingredients.

According to the method of preparing complex dishes from vegetables and mushrooms, they are divided into:

Dishes from boiled vegetables and mushrooms;

Dishes from stewed vegetables and mushrooms;

Dishes of fried vegetables and mushrooms;

Dishes of baked vegetables and mushrooms.

Range

*Borsch with beans and potatoes

* Fresh cabbage soup on vegetable broth

*Green pea soup

*Carrots stewed with rice and prunes

*Potato cutlets with vegetable filling

*Beetroot zrazy stuffed with cottage cheese, baked

*Cabbage schnitzel with chanterelles

*Pumpkin-apple casserole

* Baskets with minced mushrooms

*Mushrooms with cheese and nuts

*Breaded mushrooms with white sauce

stuffedARTICHOKE

Ingredients :

8 mediumartichokes,citricjuice,boiledwater,salt,2 glassesweldedAndfinelychoppedshrimpor2 glassescrabmeat,1 Cupbreadcrumbs,1 smallbulb,2 weldedhard boiledeggs,olivebutter.

Cooking

Wash the artichokes, cut off the top, cut off the yellow leaves, then put the artichokes on a cutting board and beat them so that the leaves straighten out a little. Pull out the yellowish leaves from the center of the vegetables, sprinkle the middle with lemon juice.

With a large spoon, carefully scrape and beat off the prickly stems at the core. Sprinkle the remaining lemon juice over the holes.

Place the artichokes upright in a deep pan, cut side down. Pour hot water, add a little salt and lemon juice. Boil for 20-30 minutes.

When the artichokes are softened, take them out of the pan with two spoons, dry and cool.

Mix shrimp, breadcrumbs, onion, 1/2 teaspoon salt, 1 tablespoon lemon juice and eggs. Stuff the artichokes with this mixture.

Brush the top with butter, cover and bake in the oven for 35 minutes.

Rassolnikvegetable

Ingredients:

4 pickles

1 potato

1 carrot

3 tbsp buckwheat or rice groats

1 parsley

celery root

8 black peppercorns

2 bay leaves

4 tablespoons dill

Cooking:

1. Cut off the skin from the cucumbers, pour it with 1 cup of boiling water and simmer for 10-15 minutes over low heat, then discard the boiled skin, and dip the pulp of the cucumbers cut lengthwise into 4 parts into the brine, and then across into small slices, simmer in within 10 min.

2. Boil vegetables and cereals in 1.5 liters of boiling water, season with separately prepared cucumbers and herbs.

Bon Appetit!

Potato,bakedincreamfromcheese

Ingredients:

1 kg potatoes

2 tbsp. drain. Oils

200 g hard cheese

400 ml cream

Pepper, salt - to taste

Nutmeg - to taste

Cooking:

1) Wash potatoes, peel and cut into thin circles. Lay the potatoes in a baking dish in layers, sprinkling each layer with salt, pepper and nutmeg.

2) Lay out the potatoes in layers, sprinkling each layer with salt, pepper and nutmeg.

3) Pour everything with cream, spread the butter in small pieces over the entire surface. We rub the cheese on a coarse grater, sprinkle the whole dish with it and send the baking sheet to the oven preheated to 180 degrees for 1 hour and 15 minutes.

4) Sprinkle potatoes with cheese.

5) In order to check whether the dish is ready or not - pierce the potatoes with a fork. If it is soft, the side dish is ready; if it is crunchy, leave it in the oven and check after 15 minutes. Garnish the finished potatoes with dill or parsley.

Potatodumplingsfromtomatoes

Ingredients:

600 g potatoes

200 g flour

2 shallots

Half a can of tomato paste

bunch of basil

Salt and pepper, to taste

Cooking:

1. Wash the potatoes, put them in a pot of cold water. Boil potatoes until tender. Drain and cool slightly. Then mash to a puree. Cool completely.

2. Gradually start adding flour to the cooled puree until a homogeneous dough is formed.

3. Blind a sausage no more than 2 cm thick from it. With a sharp knife, cut into small dumplings, also about 2 cm long. Press down on each with a fork and lightly roll in flour.

4. Prepare the sauce: fry the finely chopped onion in olive oil until transparent.

5. Add tomato paste, salt and pepper. Mix the sauce and leave for 20 minutes over low heat.

6. Boil the dumplings in salted water. As soon as they boil, remove them with a colander and transfer directly to the sauce. Stir and quickly remove from heat. Serve with chopped basil. Season with additional salt and pepper to taste.

Juliennefrommushrooms

Ingredients:

300 g champignons

200 g sour cream

vegetable oil for frying

Cooking:

1. Peel the onion, cut into thin half rings. Mushrooms cut into oblong pieces.

2. Fry the onion in vegetable oil until transparent. Add mushrooms, stir and cook for 15-20 minutes until all the liquid has evaporated.

3. Add sour cream, salt and pepper to taste. Stirring, simmer over low heat for 5 minutes.

4. Rub the cheese on a coarse grater. Arrange the mushrooms in molds and sprinkle with grated cheese. Bake in an oven preheated to 180 degrees for about 15-20 minutes.

Serve the finished julienne with boiled potatoes, rice or just eat it. This is delicious! Bon Appetit!

Pastafarfallefromtomato cheesesauce

Ingredients:

30ml olive oil

3 garlic cloves

800g tomato paste or tomato puree

3/4 tsp salt

1 tsp Sahara

10 basil leaves

600 g farfalle pasta

Cooking:

1. Cut the garlic and fry in olive oil for about 1 minute.

2. Add tomato paste (puree).

3. Cut the feta into small cubes.

4. Add feta to sauce and reduce heat to low.

5. Cook the sauce for 20 minutes, add chopped basil a couple of minutes before the end.

6. Boil pasta.

7. Mix and serve with pasta.

Bon Appetit!

Acutespaghettifromchickpeas

Ingredients:

* 60ml. olive oil

* 1 onion, finely chopped

* 2 garlic cloves, minced

* 1 teaspoon chili

* 1 - 1 1/2 teaspoons cumin

* 400gr. canned tomatoes, chopped

* 200gr. chickpeas, pre-soaked

*salt and pepper to taste

* spaghetti

Instructions:

1. Boil spaghetti and set aside.

2. Heat the oil and fry the onion and garlic; add the spices and cook for a minute, then add the tomatoes. Cook over medium heat for about 20-25 minutes until the sauce thickens. Add salt, pepper and chickpeas, cook for another 5 minutes. Serve with fresh herbs.

Bon Appetit!

BurritofrombeansAndartichokes

Ingredients:

425 g can canned beans, drained and rinsed

1 tablespoon vegetable oil

300g can of artichokes, drained and chopped

1 medium onion, diced

3 garlic cloves, minced

8 tortillas

2 cups shredded spicy cheddar cheese

1 large tomato, diced and lettuce (optional)

Instructions:

Place the beans in a large iron skillet and bring to a boil. Cook, stirring, until it becomes pasty and resembles burrito beans in texture.

Heat oil in a separate skillet over medium heat. Add artichokes, onion and garlic, cook until artichokes are golden brown.

Place the tortillas in a dry skillet over low heat to warm. Remove from deep frying pan. Divide bean mixture and artichoke mixture among tortillas and top with cheese, garnish with tomato and lettuce if using. Fold up the ends and twist to fit the filling.

Cabbagefromchampignons

Regionapplications

This technical and technological map has been developed in accordance with GOST R 53105-2008 and extends to the signature dish Cabbagefromchampignons, produced by the Organization is not specified and sold in the Establishment is not specified.

Requirementstoraw material

Cabbagefromchampignons

Recipe

Nameraw materialsAndproducts	Normbookmarkson the1 kg.
	Unitmeasurements	Weightgross	Weightnet
Cabbage white-headed
Vinegar canteen 3%
Butter sunflower refined
tomato paste
Carrot
Champignon fresh			171 /120 *
Celery (root)
Onion onion
Bouillon vegetable (blank)
laurel sheet
Pepper black peas
Salt spicy
Outputfinisheddishes,G

* - Mass of boiled champignons

Technologicalprocess

Put fresh cabbage into strips, add vegetable broth, vinegar, sunflower oil, browned tomato paste and stew until half cooked, stirring occasionally. Then sautéed carrots, onion, celery root, boiled champignons, bay leaf, peas are added and stewed until done. Salt is added 5 minutes before the end of the quenching.

Requirementstodesign,implementationAndstorage

Cabbage is prepared as needed and sold in portioned dishes immediately after cooking.

According to requirement SanPin 2.3.6.1079-01 , the serving temperature must be at least 65°C.

Cabbagefromchampignons before implementation, according to SanPiN 2.3.6.1079-01 , is 2-3 hours at a storage temperature of at least 65°C.

Meal expiration date Cabbagefromchampignons according to SanPiN 2.3.2.1324-03 is 24 hours at a storage temperature of +2°С to +6°С.

IndicatorsqualityAndsecurity.

Cabbagefromchampignons

vegetables mushrooms dish cooking

Externalview
Color
Consistency
TasteAndsmell

Cabbagefromchampignons must meet the requirements SanPiN 2.3.2.1078-01 , index

1.9.15.4.

foodvalue

Nutritional value of the dish Cabbagefromchampignons

Technologicalmapmade up:
	(signature)	(FULL NAME)
managerproduction:
	(signature)	(FULL NAME)

eggplantfrommozzarella

Regionapplications

eggplantfrommozzarella

Requirementstoraw material

Food raw materials, food products and semi-finished products used for cooking eggplantfrommozzarella, must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, certificate of safety and quality, etc.)

Processing of all products used must be carried out in strict accordance with established sanitary norms and rules.

Recipe

Nameraw materialsAndproducts	Normbookmarkson the1 portion
	Unitmeasurements	Weightgross	Weightnet
eggplant
Mozzarella cheese
Parmesan cheese

wine vinegar

cilantro (coriander)
Olive oil
Ground black pepper
Salt spicy
Outputfinisheddishes,G

Technologicalprocess

Eggplants are cut into lengthwise slices, sprinkled with salt and fried in olive oil with the addition of finely chopped garlic. Fried eggplants are soaked in wine vinegar, laid out in a baking dish, sprinkled with finely chopped cilantro and ground pepper, put Mozzarella cheese and baked in an oven at a temperature of 180 ° C.

Requirementstodesign,implementationAndstorage

The dish is prepared as needed and sold in portioned dishes immediately after preparation. On vacation, sprinkle with grated Parmesan and decorate with basil sprigs.

Permissible shelf life of the dish eggplantfrommozzarella before implementation, according to SanPiN 2.3.6.1079-01, is 2-3 hours at a storage temperature of at least 75°C.

IndicatorsqualityAndsecurity

Organoleptic indicators of the dish eggplantfrommozzarella must meet the following requirements:

Microbiological indicators of the dish eggplantfrommozzarella

foodvalue

Nutritional value of the dish eggplantfrommozzarella per 100 g of product and a yield of 340 g are:

eggplantfromgarlicfilling

Regionapplications

This technical and technological map has been developed in accordance with GOST R 53105-2008 and applies to a signature dish eggplantfromgarlicfilling, produced by the Organization is not specified and sold in the Establishment is not specified.

Requirementstoraw material

Food raw materials, food products and semi-finished products used for cooking eggplantfromgarlicfilling, must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, certificate of safety and quality, etc.)

Processing of all products used must be carried out in strict accordance with established sanitary norms and rules.

Greens should be fresh, the texture of vegetables should be elastic; taste, color and smell must be appropriate for the products used.

Recipe

Nameraw materialsAndproducts	Normbookmarkson the1 portion
	Unit measurements	Weight gross	Weight net
eggplant
fresh tomatoes
Parsley (root)
Parsley (greens)


Ground black pepper
Salt spicy
Outputfinisheddishes,G

Technologicalprocess

Eggplants are peeled, the stalk is removed, a longitudinal incision is made, part of the pulp is selected, salted and left for 10-15 minutes to remove bitterness.

For minced meat : crushed eggplant pulp, add crushed garlic with salt, finely chopped roots and parsley, ground black pepper and fry until tender.

Eggplants are washed, filled with minced meat, placed in a portioned pan, sliced tomatoes are placed on top, salt, pepper, a small amount of water are added and stewed until tender.

Requirementstodesign,implementationAndstorage

The dish is sold immediately after preparation in portioned dishes in which it was prepared.

According to the requirements of SanPin 2.3.6.1079-01, the temperature of the dish during serving should not be lower than 65°C.

Permissible shelf life of the dish eggplantfromgarlicfilling before sale, according to SanPiN 2.3.6.1079-01, is 2-3 hours at a storage temperature of at least 65°C.

Meal expiration date eggplantfromgarlicfilling

IndicatorsqualityAndsecurity

Organoleptic indicators of the dish eggplantfromgarlicfilling must meet the following requirements:

Externalview	Products are evenly cut, the appearance is characteristic of heat treatment
Color	Specific to a tempered product
Consistency	Sufficiently soft, not smearing, vegetables retain their cut shape.
TasteAndsmell	Pleasant, without foreign impurities, moderately spicy, salty.

Microbiological indicators of the dish eggplantfromgarlicfilling must comply with the requirements of SanPiN 2.3.2.1078-01, index

foodvalue

Nutritional value of the dish eggplantfromgarlicfilling per 100 g of product and a yield of 200 g are:

Souppeafromtomatojuice

Regionapplications

This technical and technological map has been developed in accordance with GOST R 53105-2008 and applies to a signature dish Souppeafromtomatojuice, produced by the Organization is not specified and sold in the Establishment is not specified.

Requirementstoraw material

Food raw materials, food products and semi-finished products used for cooking Souppeafromtomatojuice, must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, certificate of safety and quality, etc.)

Processing of all products used must be carried out in strict accordance with established sanitary norms and rules.

Before use, peeled peas are washed, put in cold water (2-3 liters per 1 kg) for 3-4 hours, then boiled in the same water without salt with the lid closed until softened.

Recipe

Nameraw materialsAndproducts	Normbookmarkson the1 kg.
	Unitmeasurements	Weightgross	Weightnet
Peas shelled
Onion
Parsley (greens)
Refined sunflower oil
Tomato juice
Pasteurized cream 35%
Beef broth (preparation)
Sour cream 20%
Salt spicy
Outputfinisheddishes,G	1000 /80

Technologicalprocess

Prepared peeled peas are placed in the boiling broth and boiled until tender. Grind boiled peas, browned onions in a blender, add tomato juice, salt, pepper and cook for 10 minutes. The finished soup is seasoned with cream and mixed thoroughly.

Requirementstodesign,implementationAndstorage

The dish is sold in portioned dishes immediately after preparation. On vacation, put sour cream and chopped parsley in the soup.

Permissible shelf life of the dish Souppeafromtomatojuice

IndicatorsqualityAndsecurity

Organoleptic indicators of the dish Souppeafromtomatojuice must meet the following requirements:

Microbiological indicators of the dish Souppeafromtomatojuice must comply with the requirements of SanPiN 2.3.2.1078-01, index

foodvalue

Nutritional value of the dish Souppeafromtomatojuice per 100 g of the product and the yield of 1000 g are:

Stewedvegetables

Regionapplications

This technical and technological map has been developed in accordance with GOST R 53105-2008 and applies to a signature dish Stewedvegetables, produced by the Organization is not specified and sold in the Establishment is not specified.

Requirementstoraw material

Food raw materials, food products and semi-finished products used for cooking Stewedvegetables, must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, certificate of safety and quality, etc.)

Processing of all products used must be carried out in strict accordance with established sanitary norms and rules.

The temperature of the flour must be at least 12°C and humidity 14.5%. The flour is sifted, and in addition to the fact that lumps and foreign objects are removed during sifting, the flour is enriched with atmospheric oxygen, which facilitates kneading the dough and improves its quality.

Vegetables should be fresh vegetables, elastic consistency; taste, color and smell must be appropriate for the products used.

Recipe

Nameraw materialsAndproducts	Normbookmarkson the1 portion
	Unitmeasurements	Weightgross	Weightnetto
Cauliflower

Parsley (root)
Celery (root)
Onion
Pasteurized milk 3.5%
Raisin dark
Wheat flour
Butter
ground cinnamon
Salt spicy
Outputfinisheddishes,G

Technologicalprocess

The prepared cauliflower is disassembled into small inflorescences, the roots are cut into strips, the onion is chopped. The sifted flour is sautéed in butter (7 grams from the norm). Chopped roots, onions and cauliflower are boiled in milk until half cooked, sorted and washed raisins, sautéed flour, sugar, chopped cinnamon, the rest of the butter are added and stewed until tender.

Requirementstodesign,implementationAndstorage

The dish is sold in portioned dishes immediately after preparation.

According to the requirements of SanPin 2.3.6.1079-01, the temperature of the dish during serving should not be lower than 65°C.

Permissible shelf life of the dish Stewedvegetables before implementation, according to SanPiN 2.3.6.1079-01, is 2-3 hours at a storage temperature of at least 65°C.

Meal expiration date Stewedvegetables according to SanPiN 2.3.2.1324-03 is 24 hours at a storage temperature of +2°С to +6°С.

IndicatorsqualityAndsecurity

Organoleptic indicators of the dish Stewedvegetables must meet the following requirements:

Externalview	Products are evenly cut, the appearance is characteristic of heat treatment
Color	Specific to a tempered product
Consistency	Sufficiently soft, not smearing, vegetables retain their cut shape.
TasteAndsmell	Pleasant, without foreign impurities, moderately spicy, salty.

Microbiological indicators of the dish Stewedvegetables must comply with the requirements of SanPiN 2.3.2.1078-01, index

foodvalue

Nutritional value of the dish Stewedvegetables per 100 g of product and a yield of 230 g are:

Soup pureebeanfromzucchini

Regionapplications

This technical and technological map has been developed in accordance with GOST R 53105-2008 and applies to a signature dish Soup pureebeanfromzucchini, produced by the Organization is not specified and sold in the Establishment is not specified.

Requirementstoraw material

Food raw materials, food products and semi-finished products used for cooking Soup pureebeanfromzucchini, must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, certificate of safety and quality, etc.)

Processing of all products used must be carried out in strict accordance with established sanitary norms and rules.

Greens should be fresh, the texture of vegetables should be elastic; taste, color and smell must be appropriate for the products used.

Recipe

Nameraw materialsAndproducts	Normbookmarkson the1 kg.
	Unitmeasurements	Weightgross	Weightnet
Red beans
Potato
Zucchini s/m

Celery (root)
Sauteed onion (blank)

Refined sunflower oil
vegetable broth (dry)
Salt spicy
Butter
Greens (preparation)
Outputfinisheddishes,G

Technologicalprocess

The washed beans are placed in cold water (2-3 liters per 1 kg) for 5-8 hours, then boiled in the same water without salt with the lid closed until cooked, thrown into a colander, the broth is stored. Celery root, chopped into strips, and finely chopped onions are sautéed, potatoes, carrots and zucchini are boiled. Boiled beans, vegetables and browned celery root and onions are ground in a blender to a puree state, diluted to the desired consistency with a decoction obtained by boiling beans, salt, dry vegetable broth, finely chopped garlic are added, brought to a boil and butter is added.

Requirementstodesign,implementationAndstorage

Bean soup puree is sold in portioned dishes immediately after preparation, sprinkled with chopped herbs during vacation.

According to the requirements of SanPin 2.3.6.1079-01, the temperature of the dish during serving should not be lower than 75°C.

Permissible shelf life of the dish Soup pureebeanfromzucchini before sale, according to SanPiN 2.3.6.1079-01, is 2-3 hours at a storage temperature of at least 75°C.

IndicatorsqualityAndsecurity

Organoleptic indicators of the dish Soup pureebeanfromzucchini must meet the following requirements:

Microbiological indicators of the dish Soup pureebeanfromzucchini must comply with the requirements of SanPiN 2.3.2.1078-01, index

foodvalue

Nutritional value of the dish Soup pureebeanfromzucchini per 100 g of product and the yield of 1000 g is...

Harmonious combination

An ensemble of these two components can be directly an independent dish. Vegetables and mushrooms are a great addition to meat and other "soloists".

Traditionally, dishes made from vegetables and mushrooms were daily food. Only festive feasts relegated them to a secondary plan, giving way to meat, fish or poultry. The explanation for this is to be found in religious principles. The fact is that about 200 days a year (out of 365) fall on fasting, which means that only vegetables and cereals could be present on the menu of an Orthodox person, which were sometimes diluted with fish dishes. There is nothing surprising in the fact that for Christmas or another holiday, somehow, I didn’t really want to put dishes of vegetables and mushrooms on the table.

However, times have changed. There is much more attention now to garnishing, if only because vegetables and mushrooms themselves are nutritious foods that can be used to make a lot of amazing and delicious dishes.

Cooking features

An important feature - vegetable and mushroom side dishes should be steamed. This will preserve the attractive appearance of the products, as well as all their useful qualities. To use the full value and nutritional value of the ingredients, you should follow some rules:

Almost all vegetables, except for beets, green peas and carrots, should be dipped in boiling, slightly salted water (about 10 grams of salt per 1 liter of water).
For cooking vegetables, approximately 600 - 700 ml of water per 1 kg of food should be used.
After the vegetables have boiled, you should simply reduce the heat - this is necessary to boil the vegetables and prevent the liquid from boiling away.
Spinach leaves, bean pods, asparagus, peas and artichokes are boiled in plenty of water to avoid color loss.
Quick-frozen vegetables should be cooked in their original form without defrosting.

It remains only to add that dishes from vegetables and mushrooms can be complex and simple. The latter include cold appetizers and simply cut foods that can serve as a light side dish in spring or summer.

Garnish classification

A side dish is intended to decorate or complement the main dish. Accordingly, the classification of side dishes occurs according to a completely understandable principle: for meat, poultry, fish or seafood. Vegetable dishes can be served raw - in this case it will be an easy side dish for meat. In addition, vegetables can be baked, fried or stewed. It all depends on the level of the festive celebration and the atmosphere itself.

There are several types of side dishes:

Vegetable.
Cereals and legumes.
Mushrooms.
Pasta.
Fresh greens.
Varieties of porridge.

Side dishes are needed not only to decorate the dish. Vegetables contain a large amount of vitamins and nutrients, which is very useful for digestion. The main thing is to choose this supplement correctly, which will not only improve the taste of the dish, but also make it more useful and digestible.

Proper preparation and serving of vegetable dishes

Any hostess should know what side dish complements meat, poultry or fish. It will not be superfluous to recall how to properly combine dishes and culinary delights. This will help not only create complex dishes from vegetables and mushrooms, but also combine them for various occasions.

So, for example, boiled meat will perfectly complement potatoes, carrots, green peas or bean pods cooked in the same way. With stew, stewed turnips, zucchini, eggplant, the same potatoes or carrots are harmoniously combined. In this case, the meat can first be fried, and only then brought to readiness by stewing along with vegetables. So the dish will turn out more juicy and rich.

Dishes and side dishes from vegetables and mushrooms are wonderful in themselves - they can be used as a staple on the summer table when the body does not require heavy meals.

Julienne deserves special attention - finely chopped vegetables and in a pot with cheese. This dish will be the highlight of the festive table and will certainly cause exclamations of admiration.

Summer-autumn menu

The end of summer and the beginning of autumn is a wonderful time when a whole grocery store is at hand. And if you still go to the nearest forest, you can collect a couple of mushrooms, which will become the main ingredient in an unusual dish.

There are several ways to cook a juicy and fragrant julienne, which everyone at the table will certainly appreciate. So, recipe number 1 - "Simple julienne with zucchini and mushrooms."

To prepare the dish you will need the following ingredients:

Half a kilo of champignons.
A slightly smaller amount of sour cream - about 400 grams.
1 onion and the same number of zucchini squash.
100 grams of grated cheese.
2 tablespoons of flour.
Salt and spices.

First of all, it is necessary to fry finely chopped zucchini in a pan, then add thinly sliced onion and mushrooms. The mixture is simmered in a pan for 10 minutes. Then you need to prepare the sauce. Mix flour and sour cream in a pan, add a small amount of water, and then send to vegetables and simmer until cooked. Serve the dish in pots, sprinkled

Hot dishes of vegetables and mushrooms

Here you should pay attention to the method of serving stewed zucchini with mushrooms. Ingredients can be found in any garden or nearby store:

2 zucchini;
the same number of tomatoes;
300 grams of white mushrooms;
4 tablespoons of sour cream;
garlic;
salt and spices.

First of all, you need to put out the mushrooms with sour cream. In parallel with this, you can do zucchini. Cut the vegetables into small rings (no more than 1 cm), roll in flour on both sides and fry in a pan. Tomatoes also need to be cut into rings and lightly dried in a dry frying pan.

After that, you should put the fried zucchini on a large dish, add garlic chopped with a press, then build a layer of mushrooms stewed in sour cream, and then lay out a thin layer of tomatoes. The whole structure generously wakes up with fresh finely chopped greens. You can drizzle with a little soy sauce.

His Majesty julienne

This time classic, with porcini mushrooms and eggplant. In principle, vegetables, mushrooms and cheese dishes can act as an independent side dish that does not require the main ingredient. You will need the following ingredients:

300 grams of porcini mushrooms (frozen ones are also suitable);
200 grams of hard cheese;
the same amount of sour cream and eggplant;
a little butter for frying mushrooms;
a little vegetable oil for frying vegetables;
Well, of course, salt and spices.

The ingredients are ready. It remains only to find out the features of cooking dishes from vegetables and mushrooms.

Step by step recipe

Fresh porcini mushrooms should be cut into small slices, put in a pan and fried in butter. Wait for the liquid to evaporate completely, then add ½ of the sour cream and simmer for another 5 minutes. Then you can cook eggplant - finely chop the vegetables and fry in a pan, adding grated cheese at the end.

After that, the mushrooms should be put in ceramic pots, sprinkled with vegetables on top, pour over the remaining sour cream, grated cheese and put in the oven for 10-15 minutes.

Each housewife has her own unique recipes for cooking vegetable and mushroom side dishes. With the onset of the summer season, meat and other heavy foods that replace juicy and healthy vegetables are leaving the daily menu.

Stewed vegetables with mushrooms is a great idea for a proper lunch or dinner, lean diet. In the summer, we make sure to use fresh vegetables to the maximum, but in winter we manage with prepared supplies. You can always change the vegetable mix: add or remove an ingredient, add bright notes due to rich spices. You can also stew vegetables with mushrooms in a sauce - for example, tomato or cream will be good. We take the most affordable mushrooms that you can buy almost everywhere and always - champignons and oyster mushrooms. Dry mushrooms can be added if desired and possible.

Let's prepare all the products on the list: mushrooms, vegetables, some spices and fragrant fresh herbs.

Peel and rinse the red onion, chop into thin half rings. Ordinary onions will work too.

Cut carrots and cabbage into thin oblong strips. We try to cut the vegetables into more or less the same shape, if you don’t like the strip, cut everything into cubes, for example.

Pour literally a few tablespoons of oil into the pan, unload the vegetable platter. Next, add chopped bell peppers to the same pan.

At an average temperature, we pass the vegetables for several minutes, we pass it, do not fry.

At the same time, we wash two types of mushrooms under running water, wash off the remnants of the soil, which is often found in purchased mushrooms. After a little dry the mushrooms and cut into medium pieces. If the oyster mushroom is small, we disassemble it into separate mushrooms, put it as a whole.

We cut off the tails of cherry tomatoes, divide each tomato into two or four parts. I put the tomatoes in the pan. We add spices at our discretion, we also add garlic, finely chopped. Pour a ladle of water or vegetable / mushroom broth to the vegetables, you can tomato, simmer everything under the lid for 12-15 minutes. At the end, add a little green peas, mix again and cook for a minute. We take a sample for spices, if necessary, add the missing ones.

Vegetable dishes and side dishes play an important role in human nutrition due to their chemical composition, being a source of vitamins, minerals and fiber. Cooked vegetables are easier to digest. Vegetable dishes are cooked and served with butter and sauces - sour cream, milk, mushroom, tomato, cracker, which significantly increase the calorie content of dishes. During heat treatment, the color of vegetables changes; in green vegetables in chlorophyll, magnesium ions are replaced by hydrogen ions under the action of cell sap acids. To preserve the color of green vegetables, they are boiled in a large amount of boiling water, while the concentration of acids decreases and the processing time of vegetables is reduced. Boil in a pot with an open lid, which helps to remove volatile acids. Vegetables with a white color - potatoes, cabbage, onions - turn yellow during heat treatment. This is due to the fact that the colorless compounds contained in them with carbohydrates - glucosides - oxyflavones are hydrolyzed and release yellow-colored free oxyflavones. These pigments form green compounds with iron ions, which gradually turn brown, which is observed when vegetables are cooked and baked in an oxidizing iron dish.

Dishes from boiled vegetables . You can cook all vegetables in water or steam, the water consumption is 0.6-0.8 liters per 1 kg of vegetables - so that they are covered with water, vegetables are placed in boiling salted water and boiled at a low boil under a lid, only green vegetables are cooked without a lid. Only beets are boiled without salt, because when cooked with salt, it acquires an unpleasant aftertaste. Unpeeled vegetables are placed in cold water. Dried vegetables and mushrooms are pre-soaked in cold water for 1-3 hours and boiled in the same water, frozen vegetables are boiled without defrosting for 10-15 minutes. When cooking uncut vegetables, the change in their mass is insignificantly 1-3%, the mass of chopped vegetables decreases significantly, especially cabbage and mushrooms - up to 30%. Most of the nutrients pass into the broth. When steaming, these losses are reduced. Most often, potatoes and carrots are steamed - in a mesh pan or on a grate under the action of boiling water vapor under a tightly closed lid, you can cook in steam equipment.

Dishes from stewed vegetables . To stew vegetables, water or broth is taken only 20% of the mass of vegetables, and zucchini, tomatoes and pumpkin are stewed in their own juice, while significantly less nutrients pass into the broth than when cooked. Allowed in a saucepan in the presence of fat - 20-30g per 1kg under the lid. Sorrel is cooked separately because of the acid it contains, which prevents other vegetables from softening.

Fried vegetable dishes . Vegetables are fried with fat or in large quantities - deep-fried, while a dehydrated crust is formed on their surface, the temperature in which reaches 135 ° C and new flavor and aromatic compounds are formed. Raw vegetables are fried, those that contain unstable protopectin - potatoes, onions. zucchini, tomatoes, eggplant. The rest of the vegetables are stewed and chopped - carrots, beets. When vegetables are fried, vitamin C is destroyed much less than when cooked and poached. When frying in the main way, vegetables are placed in a pan with fat heated to 120-150 ° C and fried, sometimes roasted in an oven. Fat consumption is 30-75 g per 1 kg, while it is absorbed only by the surface crust and does not penetrate deep, so the fat consumption depends on the method of cutting - the smaller the vegetable pieces, the greater their specific surface area and the more fat is absorbed. Ravit is used for deep-frying vegetables. refined oil, frying and cooking oil, moreover, they take 4 times more fat than vegetables, the fat is heated to 150-180 ° C, immersed in small portions to avoid cooling the fat. Fried vegetable dishes are served with sauces, sour cream, butter and sprinkled with herbs.

Stewed vegetable dishes . When extinguishing vit. C is destroyed more than during cooking - up to 80%. To prepare stews, vegetables are pre-fried until half cooked, then stewed with sauces, broths, only cabbage is stewed immediately without prior heat treatment.

Baked vegetable dishes . Vegetables are baked in portioned pans and baking sheets in the oven. They are pre-boiled, stewed or fried, wiped for casseroles and rolls, sometimes baked raw. The surface of casseroles, puddings, rolls is smeared with an egg and sour cream, and vegetables filled with milk or sour cream sauce are sprinkled with grated cheese and sprinkled with butter.

stuffed dishes . Pre-prepared tomatoes, eggplants, peppers, zucchini and cabbage and grape leaves are stuffed.

Mushroom dishes . Use fresh porcini mushrooms and champignons, salted or pickled mushrooms, separating them from the marinade and dried mushrooms, previously boiled.

Vegetable side dishes. Vegetable side dishes are widely used for meat and fish dishes, complex side dishes are especially valuable, which are selected according to color, taste and composition. They not only diversify the taste of dishes, giving them an attractive appearance, but also enrich them with vitamins, carbohydrates, mineral salts, and contribute to the digestibility of basic products.

Dishes from mushrooms and vegetables are a real find for those who strictly follow their figure or fast. During the manufacturing process, such dishes are baked in the oven or stewed with the addition of water, which means that they require much less oil. Yes, and the vegetables themselves, as a component of such recipes, are less caloric than meat components or a flour base.

Here you will learn how to stew vegetables with mushrooms.

mushroom stew

Ingredients:

To prepare this dish of mushrooms and vegetables, you will need 7-8 salted boletus or, 2 onions or a bunch of green onions, 3 tbsp. tablespoons of vegetable oil, pepper.

Cooking:

Finely chop salted mushrooms, add chopped green or onion lightly fried in vegetable oil. Mix all. Sprinkle the stew of vegetables with mushrooms prepared according to this recipe with pepper.

Mushroom goulash with tomatoes

Ingredients:

700 g mushrooms, 1 tbsp. a spoonful of flour, 3 onions, 2 tbsp. tablespoons butter, 2 tbsp. tablespoons chopped dill, 1 sweet pepper, 3 tomatoes, 3 tbsp. spoons of sour cream, salt, pepper to taste.

Cooking:

Cut the processed mushrooms and fry in butter, then add the fried onion, fried flour, finely chopped sweet pepper, salt.

Add peeled tomatoes cut into slices and simmer for another 10-15 minutes, and at the end of stewing add sour cream and chopped dill.

Ragout of chanterelles and russula

Ingredients:

Carrots, turnips, onions - all in equal proportions.

Cooking:

Fry chopped mushrooms, diced carrots with turnips, chopped onions in oil - all separately.

Put in a saucepan along with thin circles of raw potatoes, pour boiling water, tomato puree and simmer until tender.

Sprinkle with dill, add sour cream and boil well again.

Serve stewed vegetables with mushrooms to the table warm with a green salad.

"Lumberjack Stew"

Ingredients:

50 g tubular mushrooms (they can be replaced with chanterelles or other mushrooms), 3-4 potatoes, 3 carrots, 1 small head of cauliflower, peas, meat stock cube, 1 leek, 100 ml of milk, 100 g of processed cheese, tomatoes, salt, pepper, parsley.

Cooking:

Boil 500 ml of water in a saucepan and dissolve a cube of meat broth in it. In a boiling broth, cut potatoes, carrots and cauliflower into small slices. Let the vegetables boil for 5 minutes, then add the peas and a little tomato paste. Cover the pan tightly with a lid and bring the vegetables to readiness.

Sliced mushrooms and onion rings browned in fat and add milk. Add melted cheese in small pieces to boiling milk broth, then season it with spices.

While gently stirring the vegetables, pour the milk broth into the pan. Decorate the mushrooms with vegetables prepared according to this recipe with tomato slices, sprinkle with parsley and serve hot.

mushroom stew

Ingredients:

1 kg of mushrooms, 2 onions, 4 tomatoes, 2 tbsp. tablespoons of butter, 1 teaspoon of flour, salt, pepper, herbs.

Cooking:

Peel the mushrooms by breaking off the legs, cut large mushrooms into several pieces. Lightly fry the chopped onion in 1 tbsp. a spoonful of oil, mix with mushrooms and keep on fire until all moisture has evaporated from them. Add flour, tomatoes (after removing the skin and removing the seeds), salt, chopped herbs. Keep on fire under the lid until the stew is extinguished. Serve stewed vegetables with mushrooms prepared according to this recipe very hot.

mushroom goulash

Ingredients:

1 kg of mushrooms, 2 pods of sweet red pepper, 6 pods of green sweet pepper, 4 tomatoes, 80 g of lard, 4 onions, salt.

Cooking:

Sauté finely chopped onion in bacon, add peeled and washed mushrooms, chopped green and red bell peppers and sliced tomatoes.

Stew all products until fully cooked, adding water if possible.

Look at the photo for the recipes for stewed vegetables with mushrooms presented above:

Recipes for cooking vegetables and mushrooms baked in the oven

Onions with mushrooms in beer sauce

Ingredients:

1 white lettuce onion, 2 tomatoes, 1, 200 g, 150 g chanterelles, 200 ml light beer, 150 g smoked-boiled brisket, 30 g hard cheese (for example, Russian), 20 g peeled pine nuts, a small bunch of dill, a few sprigs of fresh rosemary, salt - to taste, vegetable oil for frying.

Cooking:

For this recipe for mushrooms with vegetables in the oven, you need to cut the brisket into small cubes. Wash, dry and clean the mushrooms, cut into small slices. Fry everything together in hot vegetable oil for 15-20 minutes. Add nuts, chopped dill and rosemary, salt.

Peel the onion, lower for 5 minutes in boiling water. Cool, cut off the top and remove the core with a spoon. Stuff with the mixture.

Remove stems from tomatoes, cut crosswise, dip in boiling water for 2-3 minutes. Remove the skin, cut the vegetables into small cubes. Pour into a deep baking dish.

Stuff the onions, place on the tomatoes and pour over the beer. Bake in an oven preheated to 180 ° C for 15 minutes. Grate the cheese on a fine grater. Sprinkle baked vegetables with mushrooms onions 4-5 minutes before cooking.

Squash with mushrooms, ham and nuts

Ingredients:

2 patissons, 200 g low-fat ham, 150 g fresh, 150 g carrots, 1 onion, 100 g rice cereal, 100 g sour cream, 50 g butter, 30 g peeled pine nuts, a few sprigs of dill, salt to taste, 30 ml vegetable oil for frying.

Cooking:

Cut off the tops of the squash. Remove the core and finely chop the pulp.

Rinse rice groats thoroughly, boil until half cooked in salted water for 10-12 minutes.

Peel onions and carrots. Wash, dry and clean the mushrooms. Cut carrots into strips, onions and ham into small cubes. Finely chop the mushrooms.

Fry ham with vegetables and mushrooms in hot vegetable oil until vegetables are soft. Put in a separate container, add chopped dill, rice, pine nuts, sour cream and half the butter.

Stuff the squash with the resulting mixture, close with cut tops. Drizzle with remaining melted butter. Bake vegetables with mushrooms in an oven preheated to 180C for 25 minutes.

White mushrooms with tomatoes

Ingredients:

For this recipe for baked vegetables with mushrooms, you will need 500 g of porcini mushrooms, 3 fresh tomatoes, 2 tbsp. tablespoons of vegetable oil, 1 onion, 2-3 cloves of garlic, 2 tbsp. spoons of breadcrumbs, salt, pepper to taste, parsley, 3 tbsp. spoons of grated cheese.

Cooking:

In large, strong hats of porcini mushrooms, cut out part of the pulp from the middle. Finely chop this pulp and legs of mushrooms, fry in oil along with chopped onions, season with garlic, salt, pepper, breadcrumbs. Fry the mushroom caps in oil, cut the tomatoes into slices and also fry.

Place slices of tomatoes in a frying pan, put fried mushroom caps filled with minced meat on them. Sprinkle mushrooms with grated cheese and bake in the oven. A dish of baked vegetables and mushrooms will be ready when the cheese is reddened.

Vegetables with mushrooms

Ingredients:

200 g of eggplant and zucchini, 100 g of sweet pepper, 100 g of green onions, 250 g of mushrooms (porcini or champignons), 300 g of tomatoes, 1/4 cup of sunflower oil, salt, parsley.

Cooking:

To prepare dishes from baked vegetables and mushrooms, eggplant should be cut into cubes, salted and let them lie down for 30 minutes. Then wash in cold water and wring out.

Remove the stems with seeds from the pods of sweet bell pepper, cut each pod into 6-8 pieces and hold for 2-3 minutes in boiling water.

Peel the zucchini and cut into small pieces. Divide green onions into pieces 2-3 cm long, then wash fresh mushrooms, peel and chop them into slices.

Lightly fry all prepared vegetables separately in a frying pan with sunflower oil, put in a saucepan, add tomatoes cut into slices, a few sprigs of parsley, mix and bake in the oven for 20-25 minutes.

Serve oven-baked vegetables with mushrooms hot or cold as a separate dish, with boiled potatoes or crumbly rice porridge - with fish or meat.

How to cook simple vegetable dishes with mushrooms in the oven

Peasant mushrooms

Ingredients:

1 kg of mushrooms, 100 g of onions, 100 ml of olive or 100 ml of butter, 30 g of tomato puree, 800 g of rice, parsley, ground red pepper, salt.

Cooking:

Boil mushrooms in salted water. Spasser finely chopped onion in butter or olive oil, add ground red pepper and tomato puree to it and pour mushroom broth. Cut the boiled mushrooms into slices, put in the sauce, add rice, sprinkle with finely chopped parsley, mix well and put in the oven for 20 minutes.

Oven-baked vegetables with mushrooms prepared according to this recipe can be served hot, and if the dish is cooked in olive oil, you can serve it cold.

Eggplant stuffed with mushrooms

Ingredients:

1 kg eggplant, 100 g onions, 150 ml olive oil, 20 g truffles, 200 g other mushrooms, 300 ml white meat sauce, 2 eggs, 150 ml meat juice, 150 ml tomato juice.

Cooking:

Before cooking mushrooms with vegetables, eggplant must be cut in half lengthwise and deep-fried. Cut out some of the pulp from the middle.

Add finely chopped truffles, other mushrooms and eggplant pulp to the finely chopped onion sauteed in olive oil, pour in white meat sauce condensed with egg yolk. Stuff the eggplants with the stuffing, arrange on a greased baking sheet and bake in the oven.

Before serving, pour over the meat juice seasoned with tomato juice.

mushroom pate

Ingredients:

250 g mushrooms, 150 g white bread, 1 onion, salt, ground pepper, 1/2 cup milk, 2 egg yolks, 2 egg whites, fat, 2 tbsp. spoons of flour, grated cheese.

Cooking:

Fry onions in fat, add finely chopped fresh mushrooms, salt, ground pepper to it and simmer under the lid until tender. When the mushrooms have cooled down, add to them pre-soaked in milk and crumbled white bread, yolks and beaten egg whites.

Put this mass in a greased and floured form, put it in a deep frying pan filled with water, and continue to simmer on the stove or in the oven for 40-50 minutes.

Sprinkle with grated cheese before serving.

Spinach with mushrooms

Ingredients:

For this simple dish of vegetables and mushrooms, you will need 1 kg of spinach, 150 g of mushrooms, 3 tbsp. tablespoons butter, 2 tbsp. spoons of cheese, salt.

Cooking:

Sort the spinach, wash in several waters, scald with steep salted boiling water, squeeze and put in a shallow pan, adding 1 tbsp. a spoonful of butter. Simmer the pre-peeled and sliced mushrooms separately with butter, then mix the spinach with mushrooms, add grated cheese and 1 tbsp. a spoonful of butter, put in a clay mold, put in the oven, sprinkled with grated cheese and put a little butter on top. Hold for a few minutes until browned.

What else can be cooked from mushrooms and vegetables

And what else can be prepared from mushrooms and vegetables - tasty and low-calorie?

Mushrooms with pepper

Ingredients:

1 zucchini, 1-2 sweet peppers, 4-5 mushrooms, 3-4 tomatoes, green onions, 1-2 tbsp. tablespoons of fat

Cooking:

It is better to fry chanterelles separately in sunflower oil, and pigs - in sour cream.

Remove the stems with seeds from the pepper pods, cut each pod into 6-8 pieces and hold for 2-3 minutes in boiling water.

Peel the zucchini and cut into small pieces. Cut green onions into pieces 2-3 cm long. Wash fresh mushrooms, peel, chop into slices. Lightly fry the vegetables separately in a pan, put them in a saucepan, add the tomatoes cut into slices, mix, cover with a lid, simmer for 20-25 minutes. Serve with boiled potatoes or crumbly rice porridge, you can also serve as a side dish for fish or meat.

Mushrooms marinated with vegetables

Ingredients:

500-750 g fresh mushrooms, 1-2 onions, 1 carrot, 1/2 celery root, 100 ml vegetable or 120 g butter, 2-3 tomatoes, 1 tsp flour, 1 tsp black pepper, 1 tsp. a spoonful of salt, 1/2 cup of wine, garlic.

Cooking:

Peel and cut the onion, carrot and celery into small cubes. Stew the roots in vegetable or butter. Add fresh mushrooms to the stewed roots, previously peeled, washed and not very finely chopped. When the mushrooms soften, add finely chopped tomatoes, flour and black pepper, salt and wine. Pour the contents with hot water, slightly covering the mushrooms, and cook over low heat. Season the finished dish with crushed garlic.

Here you can see a selection of photos for recipes for vegetables with mushrooms, baked in the oven, or cooked on the stove:

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Hot dishes of vegetables and mushrooms

His Majesty julienne

Step by step recipe

Recipes for cooking vegetables and mushrooms baked in the oven

How to cook simple vegetable dishes with mushrooms in the oven

What else can be cooked from mushrooms and vegetables