Recipe: Potatoes with mushrooms and sauce - With salted mushrooms in sour cream sauce. How to smear rizhiki with potatoes in a multicooker How to smear saffron mushrooms with potatoes

Greased mushrooms with potatoes is a tasty and aromatic mushroom herb that you can serve before lunch or before evening. It’s especially delicious with sour cream or thick classic yogurt. When cooked, you can add a little mushroom seasoning - this is where the taste and aroma of the herb comes into play! Immediately after picking, rinse fresh mushrooms thoroughly in water to remove any debris. You can lubricate them with cibul, but I also add green cibul to the plates before the herbs are already prepared, so that the cibul does not interrupt the mushroom aroma.

Select mushrooms that have not been over-cooked, and be careful not to add any unknown substances to your cat, especially since your children will get along with them!

Well, let’s prepare the necessary products and let’s start cooking!

Mushrooms are especially easy to keep away from the water, especially below the droplets. Cut into small pieces. Potato bulbs can be peeled using the skins, washed in water or sliced.

Heat the olive oil in a frying pan, fry the potatoes in it until golden brown - about 5-10 pieces on medium heat.

Add sliced mushrooms to the frying pan, add salt and pepper to the slices. Remember that after adding salt, the mushrooms will see their natural color and change twice, so it’s not enough to lose them in capacity!

We coat another 7-10 hvilins, steaming the whole countryside and brushing the masa. Follow the potatoes - they can start to “chip” until they reach the frying pan! This means that the grass is completely ready!

Thoroughly rinse the green squash, then smear the squash with potatoes onto a plate and add their greens. Serve warm to the table.

To prepare lubricated mushrooms, you don’t need to know any special secrets, because the mushrooms are completely easy to prepare and grow only in a pure mixture. You can lubricate not only freshly harvested forest crops, but also use salted salt or home-made products, which are tempting in a simple home menu.

How to lubricate rizhiki?

The pots are lubricated, the recipes are simple and non-turbocharged, the taste is even more appetizing, the stench miraculously retains its innocuous flavor during any thermal processing. Therefore, during the cooking process, it is not advisable to add a mixture of spices or spicy ingredients.

Since mushrooms only grow in coniferous forests, there is no sense in worrying about their profitability.
There is no need to clean them, they are cut carefully during collection, and the sand that gets clogged under the drop is easily washed away under a stream of water.
The most delicious mushrooms are greased with top oil, and the tsibul will help to better reveal the mushroom flavor, ensuring that the cooks do not lack this pleasure.
Lubricated milk mushrooms, a recipe for mixing sour cream or yogurt, first come out low, and add them after the stove has been soaked, so that the dairy product does not burn.
The droplets of ore are thick, forming a garnet shape, so you can soak them in the beetroot, breadcrumbs and batter, and you’re just satisfied. There is an appetizer with a crispy crust and soft mushroom filling.

Prepare smeared rizhiki with tsibulya using a mushroom picker. After rinsing and peeling the mushrooms, dry them thoroughly. First, sauté the cibul to extract the maximum amount of fragrant juice from the cibul, which will help to reveal the beauty of the power of the ores. It doesn’t make any sense to add spices to the herb; it will look even more appetizing.

Ingredients:

rizhi – 500 g;
tsibulya – 1 pc.;
Oliya – 100 g;
salt.

Preparation

Pivkilts cybuls are saved on olive oil.
Place fairly cut droplets, grease until thoroughly evaporated.
Add salt, mix, fry until the mushrooms are ready.
Serve with any side dish while the mushrooms are still hot.

Rizhiki greased with potatoes - recipe

To prepare, you only need to follow one rule: bring the main ingredients in separate pans until ready. In the pre-river area of drying crap and ruban, green cibul is used to sizzle the ready-made herb. Serve the grass in the company of salted and pickled vegetables.

Ingredients:

rizhi – 500 g;
potatoes – 5-7 pcs.;
Vershkova and Roslinne butter;
salt;
cybul ripchasta - 1 pc.;
dried crepe - 1 tsp;
green cibul - 3-4 feathers.

Preparation

Heat the oil in one frying pan and brush the potato strips until ready.
In another frying pan, melt a liter of butter, throw in the tsibul, wait until you see the light, remove the cut droplets.
Mix the half-ready products in one frying pan, add salt and season with dried crops.
Simmer grease the mushrooms under the lid until ready.
Before serving, sprinkle with chopped cibul.

A very juicy taste smacks of greased mushrooms in a frying pan, complemented by the aroma of the chasnik. Don’t try to overdo it with this mixture; grind one clove per 500 g of mushrooms. It is better to cut the clove into slices, this will add more juice to the dish. Greens make a good choice for fresh crepe and broccoli.

Ingredients:

rizhi – 500 g;
cibula - ½ pcs.;
chasnik – 1 clove;
crepe – 20 g;
green cibul - 4 feathers;
salt, oliya.

Preparation

Save a quarter of a ring of tsibula in a top of butter.
Add|add| cut the mushrooms, grease until steamed.
Add salt, mix, fry until done.
Add the cut chasnik and stir. Turn on the vogon.
We chop it with a crop and a tsibule, cover it with a krishka.
Serve, greased with an hour, after 5 minutes.

The cutlets are simply and quickly prepared, greased entirely in the oven. It is important to prepare the mushrooms immediately: wash thoroughly, remove the stems, sand, cut off the excess bottoms. Carefully dry the droplets by brushing them with a paper towel. Fry the rizhiki until golden brown, resulting in a very tasty appetizer for your heart's content.

Ingredients:

mushroom droplets – 10 pcs.;
good for breading;
salt, oliya.

Preparation

Salt the pickled and well-dried mushrooms.
Roll the ryasno in the boroshna.
Brush onto the baked olives until golden brown.
Place on paper towels to collect the seed oil.

Savory and appetizing buttered mushrooms with batter are very easy to prepare. The dough can be made following the basic recipe with three ingredients – boroschna, eggs and olive oil, or you can supplement it with yogurt and soda, then you will need more boroschna, and the result will be crispier. The droplets retain their shape well, which is why this herb is a good choice for a “tooth snack” before drinking.

Ingredients:

droplets of rudiki – 15-20 pcs.;
Boroshno - 4 tbsp. l.;
egg – 1 pc.;
gas bath - 1/3 cup;
Oliya Roslinna – 1 tbsp. l.;
salt.

Preparation

Dry the mushrooms with a towel and add salt.
Mix eggs, water, olive oil and beard into dough, add salt.
Soak the skin droplets in flour, then in batter. Fry in oil until golden brown.
Place the drops on a paper towel to remove any stubborn fat.
Serve the appetizer hot, with a quick bite.

Rizhiki greased with sour cream - recipe

Become an ideal addition to a simple side dish of cereals, vegetables or pasta. Such an appetizing topping of gravy will transform your current menu, introducing new flavors into a simple dish. The best addition is fresh chopped crepe, which you need to sizzle on the roast 5 minutes before serving.

Ingredients:

rizhi – 500 g;
tsibulya – 1 pc.;
sour cream – ½ tbsp.;
oliya, salt;
crepe – 20 g.

Preparation

Save the mushrooms in olive oil, add sufficiently chopped mushrooms.
Add salt, grease until ready, add vodka.
Add sour cream, stir, sprinkle with sprinkles.
Grease the ryzhi with sour cream and serve before the side dish after 5 minutes.

Risques greased with egg are a very original solution for the diversity of a morning meal. Strava has a completely unpretentious taste, it is prepared smoothly and is suitable for every lover of savory and original snacks. For this dish, you need to choose the top cheese with a pleasant, unobtrusive flavor.

Ingredients:

droplets of rudiki – 5-7 pcs.;
cibula - ¼ pcs.;
eggs – 3 pcs.;
syre – 50 g;
salt, oliya.

Preparation

Chop the cibul finely and save it until clear.
Add sliced mushrooms, fry until done, add salt.
Place the eggs in a bowl, add salt, and add to the pan with the mushrooms.
Sip it with cheese, cover it with a crust.
Prepare buttered rizhiki with egg khvilin 5.
The herb should be served immediately while it is still available.

Considering those that are already ready for use, you don’t need to cook the salted mushrooms for a long time. The ideal herb I make is solyanka with cabbage and potatoes. This herb is worth appreciating, it comes out even richer and incredibly rich, it is served without a side dish, and it is also very self-sufficient.

Ingredients:

salted mushrooms - 1 jar 0.5 l;
white cabbage – 500 g;
potatoes – 3 pcs.;
tsibulya – 1 pc.;
carrots – ½ pcs.;
salt, oliya.

Preparation

Grease the cabbage, add potato strips, stir and add salt.
Grease until ready, add cibul and grated carrots, mix. Tomita under the roof.
Add salted mushrooms, stir, simmer for 5-7 minutes.
Serve the herb hot after 15 minutes of infusion.

Rizhiki can be made in any way: with tsibule, sour cream, with boroshna or in batter. With the help of frozen droplets, you can implement any idea you have in mind. For doctors, before freezing the mushrooms should be thoroughly washed and boiled, until they are lubricated, you just need to defrost them and set them aside.

Potatoes with mushrooms - what could be more delicious?! Potatoes with salted skins and sour cream sauce! The ideal combination of flavors and ease of preparation is to cut this herb with one of my khans.

I clean the potatoes and fill them with water so they don’t darken. I cut it into strips and put it on the hot oil.

Rizhiki is well prepared. I salt them hot. For 1 kg of rudiki, I take 2 tablespoons of salt, peppercorns, a couple of bay leaves, black pepper - not an eye, currant leaves - about 20 pieces. I sprinkle the rizhiki with dill, then rinse in cold water and dry. Salt in a salted bowl - I place it in balls: a ball of mushrooms, a ball of leaves and spices. At the top there is a serving dish and rotting away. It’s really delicious to go out!

I remove the salt from my reserves, wash it, and cut it into small cubes.

I send it to the potatoes. I cover it with a lid.

I'm preparing the sauce. For this, I take a large cibulin, cut it into small cubes, and place it in a saucepan for greasing.

Once the tsibul has been coated to a golden color, I add sour cream to it - 180 g (a standard small jar). I always take 15% fat, because it all needs to be diluted with water to the consistency of a thin sauce. I think this fat content is optimal, depending on your taste. When small “bubbles” start to appear, I add a little water to the sauce, put the heat on high and slowly let it cook. I add a little spice – pepper, finely chopped herbs.

When the sauce boils, add it to the potatoes. Mix well and prevent a little more from simmering in the open fire under a covered lid.

Rizhiki - delicious forest mushrooms of noble, perhaps Burshtin color. The stench is wonderfully suitable for salting in reserve, freezing, extinguishing, lubricating. It’s not difficult to cook them, just remember to be careful with wild mushrooms. About those how to lubricate the lips, and there is.

Collection of Rizhikiv

It is noteworthy that this fungus is unique in its genus, so there are no similar duplicates. An under-informed mushroom picker may have confused it with a toadstool, and its bland color will not go well with the ugly burgundy rim of the face! The mushroom has a remarkably thin leg, a plate-like drop at the bottom, and a splashing top with a dent in the middle. Ale head yogo vіdmіnnіst – color. The Rudik cat is simply a symbol of the golden autumn!

Prepared mushrooms

Most forest fruits will require pre-cooking. Moreover, the broth that stinks was cooked in is not suitable for a distant vikoristan. Now, before you lubricate the ridges, clean them with a brush, then put them in cold water and put them on fire. After boiling the mushrooms, you need to cook at least twenty khvilins. Then we put them on a sieve to remove all the water. That's all - the mushrooms are ready for further cooking.

Lubricate Rizhiki with potatoes

This strain can be called a masterpiece of Russian cuisine. People have known about how to lubricate mushrooms with potatoes since ancient times. Wanting to see mushrooms on the tables of the Slovaks, they appeared in abundance. After the importation of potatoes and their widespread use in Russia, eating vegetables and mushrooms became a common thing for everyone. So a whole series of wonderful aromatic herbs appeared, which the forest and the city will enjoy.

Before you grease the potato dumplings, prepare all the necessary ingredients. Peel the potatoes and cut them into pieces. We shake the cibul with rubbish. For lubricating, you can use olive oil or pork lard. The potatoes may take a long time to cook, so we immediately put them in a large frying pan. When you reach the point of readiness, I will add the tsibul. All this hour, the pre-cooked rizhiki are standing nearby at the dumpster, tapping their cups. And then it will be 10 minutes before the potatoes are ready again. Add mushrooms to the pan and stir thoroughly. What are the proportions of goods? There simply isn’t enough of them. It turns out that the more mushrooms there are, the more delicious the herb will be. It's just a little bit of grinding to give the potatoes a unique taste and aroma. And the simplest spices: black pepper, bay leaf will help you to understand what you have learned. The variety of seasonings of saffron milk, as well as most forest mushrooms, is not required at all.

How to lubricate mushrooms with gravy

This is the simplest recipe for filling a cereal side dish. The ribs need to be cut into pieces, boiled, and strained. Heat oil in a frying pan. Have some pieces of mushrooms and grease them without a lid. When the vologa is steamed, add cibul and a little melted olive to the mushrooms. Once the mushrooms are ready, when the mushrooms themselves become golden, sprinkle them with flour, stir and add the raisins. Tse mozhe buti zvichaina water, ovocheviy chi meat broth. Go and dilute the tomato juice. You can add piquantness to the dish using classic soy sauce.

Rizhiki at sour cream

This delicious herb is good for the menu of the finest restaurants of Russian cuisine! How to grease rizhiki with sour cream at home? Yes, very simple! It is enough to coat the pre-cooked mushrooms with tsibule, pour in rich sour cream or thick tops and simmer under the lid. It is permissible to add it to siru. Tіlki tse maє is a neutral variety, without acid and with a brightly expressed characteristic relish. Let's go first Russian.

There is another way. Once the mushrooms and cibul are greased, you can add sour cream, then in the same bowl put the herb in the oven. It will be similar to what it would look like when cooked in a traditional Russian oven. Before frying cut-sized mushrooms, don’t slice them thinly. The stench will come out richly beautiful and juicy, being whole. does not drain, it is good to rub on mushrooms or their scarves. For example, after cooking, you can add chopped fresh herbs to the pot.

Garnish for greased rudiki

You can also eat mushrooms with potatoes. The stench looks wonderful on the table in tandem with pea or soy puree. The gravy with saucers goes well with the side dishes of chickpeas and kvass. Almost everyone eats our lubricated ribs. Do not lose any parts of the pasta: ribs, vermicelli. A wonderful side dish for rudiki can be prepared from seasonal vegetables: zucchini, eggplant, squash, peppers, carrots. And before that, how to grease the rizhiki, boiled potatoes and other additions: sauerkraut, barrel horgochki, caviar. These snacks enhance the noble relish and ethnic notes of herbs.

Rizhiki is rightfully respected as the symbols of autumn, although the autumn harvest season begins with linden trees, all autumn images are painted with orange droplets. Salted, greased, pickled, boiled, in salad – these mushrooms have no limitations in the way they are prepared.

Today we will look at a favorite recipe for bogatyokh - preparing mushrooms from potatoes. In addition to the selection of different products, you can select completely different herbs prepared for different uses.

Ingredients:

Rizhiki – 600 g;
Potatoes – 400 g;
Cybula – 2 pieces of medium size;
Salt pepper;
Oliya Sonyashnikova, or Kukurudzyana;
The greens are fresh.

Method of preparation

You can prepare rizhiki with potatoes either fresh or frozen.

Serve the herb in portions, garnishing it with your favorite herbs, and add sour cream or tops as a sauce. The process of preparing potato ore takes approximately 35-40 hours, including all preparation steps.

Potatoes with skins coated in sour cream

Ingredients:

Method of preparation

Another way to please yourself with mushrooms is to prepare saffron milk mushrooms with potatoes and sour cream. Sour cream is added to the traditional ingredients here, which allows you to reach the rich taste and enhance the mushroom aroma.

Promiti gribi.
Boil 15-20 hulls in a little salted water.
Peel the potatoes and cut them into rings and strips. For better cleaning, dry it with the help of a paper towel.
Pour in the olive oil from the heated frying pan, heat it up and evenly add the potatoes. Grease both sides.
Peel the zucchini, cut into rings, add to the potatoes, mix. Cover the dish with a crust.
Slice the mushrooms; the other parts can be added to the pan whole.
At this stage you can add salt, pepper and top oil.
Lubricate the potato crops for about 10 hvilins.
The time has come for the “secret” ingredient that creates a special tandem with mushrooms – sour cream. Before speaking, you can use it as a replacement - tops. We deplete the grass on the stove for another 5 quills and wet it.

Rizhiki with potatoes in sour cream will become your go-to for a family party!

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