Aspen mushrooms are called differently obabky and chelyshy. These edible mushrooms grow in the mixed forests. Aspen mushrooms are protein-rich, carbohydrates, amino acids and antioxidants contain in them. At the same time they are low-calorie. All useful properties of mushrooms remain after thermal treatment and drying.
It is required to you
- For aspen mushrooms soup with toasts:
- 500 g of aspen mushrooms;
- 1 tablespoon of flour;
- 4 tablespoons of a desi;
- greens bunch;
- pepper;
- For mushroom solyanka:
- 500 g of fresh aspen mushrooms;
- 1 kg is fresher than cabbage;
- 1 pickle;
- 1 onion;
- 2 tablespoons of a tomato of puree;
- 1-2 teaspoons of sugar;
- 2 tablespoons of oil;
- ground crackers;
- black sprinkling pepper;
- bay leaf;
- vinegar;
Instruction
1. For preparation of any dish from aspen mushrooms they need previously to be cleaned and to wash out well. At first clean legs from the earth, the stuck grass and thinly cut off from them a thin skin. Separate hats from legs, wash out mushrooms under a stream of cold water and scald more hotly. Then lower aspen mushrooms in the boiling water and you cook on slow fire at least twenty minutes.
2. Aspen mushrooms soup with a grenkamipochistita, wash and cut mushrooms. Pour water into a pan, put on fire, bring to the boil and salt. Put aspen mushrooms in a pan and you cook thirty on silent fire of minutes. Part a flour tablespoon in a small amount to warm water, pour in broth and carefully stir that there were no lumps. Add oil, switch off fire, cover a pan and let's soup infuse within five-seven minutes. Wash greens, dry, small cut and put in a mushroom soup. Give toasts separately.
3. Solyanka to a gribnayanashinkuyta cabbage, shift it in a pan, add a little water, put oil and you extinguish about an hour. In fifteen-twenty minutes prior to the end of suppression add tomato paste, sugar, salt, pepper, bay leaf and it is a little vinegar. The prepared aspen mushrooms (cleaned and which are washed out) put for twenty minutes in the boiling water, boil thoroughly, catch a skimmer, cool, slice and slightly fry in vegetable oil. Shift mushrooms in a bowl, and on the same oil roast the chopped onions and mix it with aspen mushrooms, add to them the cut pickle, salt and pepper.
4. Further oil a deep frying pan or a special form and lay out a half of stewed cabbage on a bottom, from above place mushrooms with onions and close them a layer of the remained cabbage. Strew with ground crackers, sprinkle oil and put in the oven warmed up to 200 degrees for roasting. Before giving on a table it is possible to put on Solyanka of olive or a slice of a lemon.