Mushroom casserole, and pickled mushrooms

Mushroom casserole with kartofeleny and luxury casserole for lunch or dinner from Yury Rozhkov.



Need:
500 g potatoes
500 g of white mushrooms
2 bulbs
250 g of sour cream
300 grams of cheese
a bunch of parsley
50 g butter
vegetable oil
salt, pepper – to taste

How to cook:

1. The mushrooms and onions finely chop and fry in vegetable oil. Add chopped parsley, salt and pepper, mix well. Cook for a few minutes, remove from heat.

2. Potatoes grate or cut into thin slices.

3. Cheese to grate on a coarse grater and mix with sour cream.

4. Form for baking grease with butter. Put layers of potatoes, mushrooms, cheese with sour cream. To add salt after each layer (I advise you not to get involved).

5. Bake for 25-30 minutes at 200°C.

Salted mushrooms in eviscerates family recipe from Konstantin Ivlev.





Need:
500 g of frozen mushrooms
2 bulbs
3 currant leaf
3 Bay leaves
4 garlic cloves
a bunch of dill with umbrellas
2 clove Bud
salt – to taste
vegetable oil

How to cook:

1. Mushrooms to boil in boiling water 1 minute, drain in a colander.

2. Transfer to a bowl, add the chopped onion, crushed garlic, currant leaves, Bay leaves, umbels of dill, cloves and salt. Pour the vegetable oil. Stir and leave in a cool place for an hour.

Source: domashniy.ru/