The mushroom is a barn, it is also a pig, a solokha, a dunk, etc., is officially considered poisonous. Although, in principle, all representatives of this class can be called such, because even boletus can be toxic if you do not follow the rules and technology. And the barn will turn out to be very tasty, if you follow the recipes and recommendations of connoisseurs of cooking. It grows in Siberia and the northern regions of the Russian Federation. It can often be found in the forests of Belarus, Moldova, Ukraine. And in the kitchens of these peoples there are enough recipes for delicious dishes from this fungus.
Processing Features
About how mushroom cowsheds look, the photos in the article will give you a fairly accurate idea. Consider them, and if you come across the same, feel free to cut them and bring them home. Rinse well at home from the ground, soak for half an hour in salted and acidified water. Then rinse again, pour water, and let it boil. 10 minutes after boiling, discard into a colander, rinse, cut into slices or julienne and cook / simmer / fry until cooked. Such precautions are needed in order to clean the cowshed mushrooms of possible toxic substances. Now let's move on to the prescription guide.
Mushroom Pudding
It seems to be no secret that the Cookbook is a very old invention. But many tips and recipes can be used to this day. For example, mushroom pudding. About how to cook it, it is written in the appropriate source already for the 50s. 19th century. And as the main component, it is the cowshed that is the mushroom. The recipe is this: boil a pound of pork, strain, finely chop. 2-3 onions cut into half rings and fry until golden brown.
Mix with mushrooms. Pepper, salt (to taste). Grate or crush the dried white loaf, add 200 gr.
peanut butter, a few tablespoons of vegetable or meat broth. All this mix well. You should have a thick mass that resembles a dough. To cook a barn (mushroom) in this way, the recipe does not specifically specify the amount of all ingredients, you simply measure them by eye. The baking dish is well greased with oil, sprinkle with breadcrumbs. Put the mushroom mass and send to bake. Yes, you can grated cheese on top. Readiness to check with a match or wooden toothpick. When our mushroom barn is ready, the recipe recommends sprinkling pudding with chopped dill and parsley, cut into pieces and serve hot with mayonnaise or
sour cream sauce. And one more moment! Mushrooms are very good if you add garlic to them. In the pudding test, he too will not be redundant!
Rutabaga with mushrooms
The fact that mushrooms are almost perfect with potatoes of all kinds or non-dairy porridges knows every lover of these representatives of the flora. But the mushroom barn, the preparation of which is being studied by us in different ways, can be minced and stuffed with rutabaga - this, perhaps, will turn out to be a pleasant surprise for many gourmets. We will rejoice together tasty! A rutabaga weighing approximately 1 kg should be baked whole. Then peel, gently pull the pulp out with a spoon, chop. Only do not break the walls. Cowshed mushrooms (gr. 350, if you want, you can do a little more), after you subjected them to the heat treatment, which was mentioned above, finely chop.
Also chop the onion, fry everything in oil together, add salt, pepper, garlic, seasoning. Then mix the minced meat with the chopped rutabaga and start the whole rutabaga with this mixture. Put the root crop in a heat-resistant tall dish, pour over sunflower oil, cover and put in a hot oven for half an hour. Then pour in non-liquid sour cream and send it to bake so that a crust appears. When serving, put on a flat dish, pour in the sauce in which the rutabaga was baked.
As you can see, the barn is a mushroom quite popular and very tasty, if cooked skillfully and with soul!