Zucchini with chanterelles and potatoes. Jellied pie with chanterelles
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I immediately got the idea to cook, because. It's delicious - potatoes with mushrooms
in sour cream!
Well, now .. chanterelles are back in the arena!)) But not just chanterelles with potatoes,
and with zucchini. Unfortunately, there was not a feather of green onions at home,
because cooked mushrooms with potatoes just randomly and in the middle of the night, because
Madam insomnia came to me.))
It's just that I'm bored of sitting, so I drove insomnia around the kitchen.))
At Sveta svitla_4ok
FM "Zucchini and company" ends,
and Lena silverina1
Potato FM. Season 2
in full swing, so I send mushrooms in sour cream with potatoes and zucchini
to both of them!
I took mushrooms, potatoes and zucchini in equal proportions.
I added zucchini because Natasha luntik_n
showed fried potatoes
with zucchini and egg, but I never tried this combination, but here
put zucchini with mushrooms.))
The chanterelles were already cut and boiled, and I just fried them with onions,
salt and a little pepper.
Put 2 tbsp of flour in the mushrooms and mix .. add a little water
(I had mushroom broth on hand) and warm everything up a bit.
Transfer to a greased form.
Peel the potatoes and cut into 1.5 cm x 1.5 cm cubes.
Fry in a mixture of butter and vegetable oil.
We do the same with zucchini.
I had a zucchini with a thin skin and almost no seeds.
So just give it a good wash and that's it.
Salt the potatoes and zucchini too.
Then we put it in our form with mushrooms, mix everything gently,
so that everything is evenly distributed in the mass - mushrooms, potatoes, zucchini.
Now it's sour cream.
I took 250 grams of 20% sour cream and diluted the sour cream with boiling mushroom broth.
That's right - sour cream in a bowl and then already boiling liquid-broth, just water.
In this case, the sour cream will not exfoliate.
That's all and fill the mushrooms.
I sprinkled everything on top with chopped garlic and added dill and dried thyme.
Everything .. put in the oven at 200 ° and bake until a ruddy color.))
From the heat of the heat, potatoes with mushrooms and zucchini in sour cream are delicious!
But I photographed her the very next day, when the sour cream sauce was almost
absorbed into the contents of the form and everything cooled down ..
So there is no longer any special beauty, but it did not become worse from this.))
And, of course, a delicious quote ..))
I love this piece so much..
Vladimir Lichutin “Processing-time of weddings.»
Paraskeva's son is getting married..
I’ll lay out the entire passage, although there’s nothing about mushrooms here ..))
<...>Only Paraskeva did not languish from idleness. The oven was heated up, and the dough came up, it was time to twist and wrap the fish. Paraskeva was in a hurry and mentally kept counting how many guests there would be, so as not to make a mistake and not lose her face in the dirt. And the hands did their usual work, pounded and rolled the dough, the delicious smell of yeast dragged through the kitchen. Paraskeva rybniki baked long ones, with whitefish and sour freshly salted pike and with charyuzes, in general, for every taste. Two pieces on a baking sheet, immediately smeared the magnificent dough with an oily partridge wing and put it on the oven, in constant fragrant warmth, so that the pies would rise even higher. Then she remembered about the jelly, ran to the story, where he froze in large enameled bowls; The jellied meat turned out to be tight and light, with white blots of fat, it smelled of garlic and beef; when she touched the cup, he sighed softly and shuddered, my God, you are not jelly - yummy. She broke off a piece with her hands, it melted, there was no need to chew ... No, about snacks, about food, Paraskeva will not burn out, you can’t catch her on this, here she can teach someone.
Then she heated lard in two huge cast-iron pans, and dragged two fresh salmon from the pantry. I can’t say where I got it, I didn’t steal it myself, I didn’t catch it, it was bought with legal money. I started frying salamata. Cut the fish into generous pieces. Not fish, but pork fat, so the fat flows, freed the salmon from the bones and into the pan, into the boiling broth, and again onto large coals. Paraskeva herself does not need this fish for nothing, she does not eat salmon, but you will not surprise guests if there is a wedding in the house, if the beloved son Stepushka marries.
Then Paraskeva covered the jellied cereal shangi, poured an egg on top, and for morning breakfast, until the young people went to sign up, she baked “daily card shangas” to reinforce their strength. Then everyone missed, sat down at the table, barely climbed. Lyuba with Stepushka at the head of the table, not a couple - a picture, admiring-feast for the eyes. Paraskeva served ruddy "kart" shangi and two bowls of boiling oil. Everyone broke the soft yeast shangs, burned their fingers, dipped the pieces into melted butter.
... Here it is, a native home, as if they never left anywhere. It seems that there is something wise here, eka is unprecedented - potato shangs, and in the city they are not wrapped for long and baked when the mood finds. But these will not work, no matter how hard you try, even if you hurt yourself into a cake. It seems to be more beautiful, and fried, and the dough will rise better, but these have caught the crust with heat, and the potatoes are badly mashed, and the day before yesterday's sour cream. But here is the home of childhood, and therefore everything will be tastier here, as long as the mother is able to cook.
Then Paraskeva poured the burbot ear into cups, and under the ear in a stack it was not a sin. Sanka immediately crawled into the sideboard, there was an unfinished bottle, he poured a thin pink glass, and everyone bumped into Stepino-Lubino's health. Paraskeva didn’t drink, she only took a sip “for belief,” but her hazel eyes were filled with happiness when she examined the full feast: as if many years had not passed, again ten or so on the benches, only Stepan’s husband was gone, he did not live to see this happy day .
But Paraskeva Osipovna could not sit still. She scanned the tables once more with narrowed eyes. Everything seems to be in place. The liver is boiled in pieces, salted mushrooms in oil, boiled mushrooms in sour cream, jellied meat, fried fish, sour pike - it's all cold, the very first meal, it is quite prepared, and then borscht is brewed, and salamata, salmon, and fish, and lamb with potatoes. Under such food only and drink. Four boxes of vodka are in the entryway, all the accumulations are uhaidakala.<...>
Hearty table .. rustic, hospitable!
Come in, dear guests! drink, eat, enjoy!
this table reminded me of the festive tables in my parents' house and with their friends.
What seems to be outlandish in the same jelly or pies? but it's a holiday!
and all the food immediately acquired a special meaning!
And if the craftswoman also wraps pies, then only people are happy to run to them!))
our mother was famous for pies .. she loves the dough .. but I just started working with the dough ..))
look how Paraskeva shangi then patched up the kart!
I've been wanting to try to make them for a long time, and right here Lenochka's FM will inspire them!
So I have shaneshki ahead of me .. kart!
in the meantime, here are potatoes in sour cream with chanterelles and zucchini!
and about mushrooms, which are mentioned in the passage as an appetizer ..
I flipped through the books, looked at the recipes..
everything converges to the fact that there were boiled mushrooms on the table, which were then fried
and boiled in sour cream.
And mushrooms in oil were found in the same work ..))
<...>In her memories, Fekolka swam, as if in a wide pool with many channels. She was confused in various thoughts and, due to her old age, immediately forgot them, not for long and grieving. She didn’t remember her recent friend Morozov anymore, she suddenly felt hungry, and she brought freshly salted mushrooms from the land, poured them with vegetable oil, chopped up more onions, and so, dipping a piece into the oil sauce, Fekolka ate the whole brick of bread, and then washed it down with a ladle cold water, arguing that she would probably put the samovar closer to bed.<...>
And how mushrooms were salted in that side, I told in the topic about Autumn chanterelle soup.))
True, I myself have never salted mushrooms and have not tried salted mushrooms at all except milk mushrooms.
But I love them so much that I just can’t wait for the new season .. soon the salted mushrooms will be on sale ..)) Today, I’ll just freeze two kilograms of salted ones so that later I can enjoy with onions and sour cream!))
I don't want anyone, I'm the only one who understands them..
but how not to understand, because she grew up on them!))
Chanterelle zucchini prepared according to the recipe from our website will surprise you with its rich mushroom taste and very appetizing aroma. Zucchini are cut into halves, the core is removed and the resulting boats are stuffed with onion, carrot and chanterelle filling. Because zucchini has a fairly neutral flavor, the fragrant chanterelle mushrooms give it amazingly mouth-watering mushroom notes, and the result is a wonderfully rich and flavorful dish. Such zucchini with chanterelles look very nice and therefore you can even serve them on the festive table. This dish is light and cooked in the oven. That is why it retains the maximum amount of useful substances.
List of ingredients
- zucchini - 1 pc.
- fresh chanterelles - 400 g
- large carrots - 1 pc.
- onion - 2 pcs
- hard cheese - 100 g
- mayonnaise - 50-70 g
- parsley - to taste
- spices - to taste
- salt - to taste
- olive oil - for frying
Cooking method
Wash and dry the zucchini. Cut in half lengthwise and remove seeds. Sprinkle zucchini boats with salt and spices. Peel the onion, wash and cut into small cubes. Peel and wash the carrots too. Grate carrots.
Fry onions with carrots with olive oil until golden brown. Add mushrooms and fry until tender. Add salt and spices and remove from heat. Grate hard cheese on a coarse grater. Transfer half of the cheese to the minced mushroom and mix.
Lubricate zucchini halves with mayonnaise. Put the prepared stuffing inside the zucchini. Wash parsley, dry and chop. Sprinkle the filling first with parsley, and then sprinkle with grated cheese. Top with stuffed zucchini mayonnaise.
Put the zucchini with chanterelles on a baking sheet and place in a heated oven. Bake until tender and a nice cheese crust. Serve hot.
Bon appetit!
Good day friends and readers of my recipe!
Today my recipe will be devoted to stewed zucchini, with chanterelles.
I love mushrooms, especially porcini and chanterelles, especially fried with potatoes. But the last time a friend advised a lighter diet option, zucchini stewed with chanterelles, which I cooked.
I must say right away that the dish is simple, easy to prepare, but at the same time not heavy for the stomach and very tasty, so I recommend this recipe to you.
For cooking, we need fresh zucchini, onions and mushrooms.
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To start, peel and chop the onion.
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I cut the onion quite large, as they love in our family, but you yourself choose both the amount of ingredients and the preparation of the dish, to your liking.
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Put the onion in the pan and fry with the addition of seasonings.
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Since I already have boiled mushrooms, I just took them out and added the required amount, to taste, to the onion in the pan.
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While the onions and mushrooms are fried, wash and cut the zucchini.
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I took the number of zucchini by eye. Since I did not cut the chanterelles, I also cut the zucchini quite large.
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That's all, you just need to add spices to taste and after 20 - 30 minutes a tasty, fragrant, light and tender dish of zucchini with chanterelles is ready.
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It turned out very tasty, and most importantly, it is useful and easy for the figure.
I hope you enjoy my recipe and find it useful!
Thank you for your attention and see you soon!
Time for preparing: PT00H30M 30 min.
Approximate cost per serving: 30 rub.
gotovim_vmeste2 in the "Mushrooms" round.In principle, I did not plan to participate, because the mushrooms collected in the forest are either already salted-pickled-frozen-eaten in soup and heat. But yesterday, suddenly, there was an evening with wonderful guests, and in the morning a recipe for a chanterelle pie fell into the mail, and so as not to think for a long time, at lunchtime I hit the market for chanterelles, managed to wash and fry them. And after work, making this cake is nothing at all, the oven continues to work. And the evening turned out wonderful, wonderful, with music and songs. And the pie turned out really nice.
I also cooked, while the cake was in the oven, zucchini with the same chanterelles. Adore! But the photo turned out to be so indistinct that I don’t know, it’s better to give a link to the old recipe. Zucchini goes great with mushrooms!
Dough:
kefir - 1.5 cups;
flour - 280g (2 cups);
cheese - 100g
soda - 1 tsp;
salt - 1 pinch;
egg - 2 pcs.;
Filling:
chanterelles - 500-600g;
salt, ground black pepper - to taste;
green onions, parsley - to taste;
vegetable oil for frying.
Beat eggs with salt, pour in kefir and stir.
Add the flour sifted with soda and knead the batter.
Sort the chanterelles, wash and dry.
Heat vegetable oil, add coarsely chopped mushrooms and fry, stirring, until tender. Add salt and pepper to taste.
Mix chopped fresh herbs with fried mushrooms.
When the mushroom filling has cooled a little, mix it with the dough.
Grease the form with oil and dust with flour. Pour the dough into a mold, add the grated cheese and bake the jellied pie with chanterelles in an oven preheated to 180C for about 40-50 minutes (depending on your oven). Check the readiness of the cake with a wooden stick: it should come out clean and dry when you pierce the cake with it.
Allow the finished cake to cool in the mold and transfer to a dish. You can eat both hot and cold.
Zucchini with mushrooms in sour cream sauce.
The photo is old, yesterday's did not work, it's a shame to spread it. But the dish is not really photogenic. But yummy!
Fry the onion until golden brown, add chopped mushrooms. I had foxes.
Mushrooms can be both forest and champignons. Only those forest mushrooms that cannot be consumed without prior heat treatment, boil first, then chop.
Fry until done. Add some broth and sour cream. Salt to taste.
Separately, in a frying pan, fry the zucchini, cut into pieces, until golden brown.
Pieces can be breaded in flour (I don’t do this, I just fry).
Pour the zucchini with sour cream and mushroom sauce, mix gently, simmer together for a few minutes. Sprinkle with herbs.
It is often recommended to add a peeled tomato to the sauce.
Cooking instructions
1 hour 10 minutes Print
1. Cut the chanterelles into small pieces and set to cook for 20 minutes. Tool Pasta pot The main rule of a good pasta pot is that it should be large. In order to cook just a pound of spaghetti, you need at least five liters of water. Another problem is to drain so much hot water. The problem can be solved by buying a pot with a special insert that can be removed with spaghetti, and all the water will remain in the pot.
2. While the chanterelles are cooking, cut the zucchini into cubes with a 1.5 cm edge, and finely onion. Tool Ceramic Knife Japanese ceramic knives are made from zircon oxide, a material that occupies a place in the middle between steel and diamond on the hardness scale. Moreover, they are lighter than metal ones, do not oxidize products, do not absorb odors and do not require sharpening for at least three years.
3. Cut the tomatoes into small pieces and crush the garlic.
Crib How to prepare tomatoes
4. The chanterelles are already ready, drain the water, throw them into a large frying pan with vegetable oil and wait until the rest of the water has boiled away. The Belgians from Green Pan rebelled against Teflon. With the passion of a preacher, they say that polytetrafluoroethylene heated by more than 260 degrees is toxic and even kills some birds on the spot. Instead, a new thermolon non-stick coating is offered, which does not contain chemicals harmful to health and at the same time allows frying in a small amount of oil.
5. Add onions, zucchini and salt, leave to fry.
