Fox season - 5 proven recipes

Mushrooms are a unique product. They are perfectly combined with meat, vegetables, cereals, contain many useful substances and transform any dish. We bring to your attention 5 proven recipes from foxes!

Fox salad with beef and sweet pepper

Delicious and healthy salad with juicy, appetizing dressing. The combination of lime with dried herbs (basilica and oregano), mustard and olive oil makes the taste of this dish unique.

Salad recipe from Lisichek with beef and sweet pepper Gotta:
(for 2 servings)
100g foxes
200g beef
1 sweet pepper
200g salad leaf mixture
balsamic vinegar
pine-nut
vegetable-oil
salt to taste

Refueling:
1/2 lime
1/2 tsp mustard
1/2 tsp dried basil
1/2 tsp dried oregano
3 tbsp olive oil
sugar, salt, freshly ground black pepper - to taste

How to cook:

1. Wash beef, salt a little, wrap in foil, bake in the oven for 1 hour at 180 ° C. Take out the meat, cool, cut across the fibers in thin slices.

2. Clean and prepare the mushrooms. Fry in a pan with vegetable oil on a moderate heat for 10 minutes.

3. Cut sweet pepper with straw, cleaning from seeds and partitions.

4. Add pepper to the pan with mushrooms, fry for 3 minutes.

5. Squeeze the juice out of half the lime to refuel.

6. Mix lime juice, mustard, basil, oregano, olive oil, salt, sugar and black pepper.

7. Roast pine nuts or sesame in a dry pan.

8. Put the salad leaves on a wide plate. Sprinkle it with balsamic vinegar.

9. Put out beef, pepper and mushrooms. Water the gas station, sprinkle the nuts.



Fox and walnut soup

A delicious and healthy dish will be a great start to a family dinner. Garlic and greens subtly emphasize the rich mushroom and nutty aroma of soup.

Soup recipe with licks and Greek nuts Gotta:
(for 6 servings)
250g foxes
2 l of water
1 bulb
50g peeled walnuts
2 tbsp wheat flour slide
2 cloves of garlic
cilantro
parsley
dill
vegetable-oil
sugar, salt, freshly ground black pepper - to taste

How to cook:

1. Put peeled and washed mushrooms in a pan, pour 2 liters of water.

2. Peel the onions, cut into thin half rings.

3. Warm up a pan with vegetable oil, lay out onions, fry on a moderate heat for 5 minutes to a golden color.

4. Pour flour into the pan, mix, fry on a slow heat for 3-5 minutes.

5. Roast the walnuts in a dry pan for 5 minutes. Then grind them with a blender to the state of a large crumb.

6. Add nuts and onions to a pan with chanterelles, bring to a boil, cook on a moderate heat for 10 minutes.

7. Wash and finely cut the greens of parsley, cilantro, dill. Peel the garlic, pass through the press.

8. Put greens, garlic, salt, sugar and pepper in the soup. Bring to a boil, cook on moderate heat for 3 minutes.

Chicken in creamy mushroom sauce

The combination of foxes, creamy white sauce and poultry meat is considered one of the best in European cuisine. To prepare a delicate sauce, do not spare butter and use good wine - the dish will only benefit from this.

The recipe for a chicken in a creamy mushroom sauce Gotta:
(for 5 servings)
400g foxes
600g chicken fillet
1 bulb
1 clove of garlic
200 ml of white dry wine
1 twig of thyme (or a pinch of dried)
30g butter
2 tbsp olive oil
salt, freshly ground black pepper - to taste

Sauce:
40g butter
20g wheat flour
500ml chicken broth
250 ml cream 10% fat
1 tsp paste mustard

How to cook:

1. Cut the chicken fillet in long pieces across the fibers.

2. Boil 100 g of chicken fillet in salted water, save the broth and put the meat aside.

3. Heat a pan with olive and 30 g of butter, lay out crushed onions and garlic. Roast over a slow heat for 10 minutes. Add chicken fillet, fry on moderate heat for 10 minutes.

4. Lay out foxes in a pan, fry on a strong fire for 5 minutes, stirring. Add salt, pepper, wine, evaporate on low heat for 5-7 minutes.

5. Melt in a pan 40 g of butter. Pour flour, stir. Pour 500 ml of chicken broth, stir until homogeneous. Bring to a boil, cook over a slow heat for 3 minutes, stirring constantly.

6. Add chicken fillet with mushrooms to the sauce, mix. Put the mustard.

7. Pour the cream, cook for a few minutes until the sauce thickens. Remove from heating, add thyme and serve.

Fox pie and sour cream



Sand dough, mushrooms, cheese and tender sour cream ... A cup of tea and a piece of cake will be a great start to the day. In cold form, pastries are perfect for a country trip.

Recipe for a cake with slicks and a blended baking How to cook:

Test:
180g wheat flour
100g butter
2 chilled yolks
salt to taste

Topping:
300g foxes
200g semi-hard cheese (gouda, maasdam)
1 egg
100 ml sour cream 35% fat
100 ml cream 35% fat
2 bulbs
1 tbsp starch
2 tbsp vegetable oil
salt, freshly ground black pepper - to taste

How to cook:

1. Cut butter with a knife.

2. Sew flour through a sieve.

3. Add to the oil and flour a little salt, combine.

4. Add the yolks, mix the dough. Form a ball. Wrap in food film, put in the refrigerator for 30-40 minutes.

5. Clean the foxes, wash in cold water. Peel the onions, cut into thin half rings.

6. Heat the pan with vegetable oil. Put the onions, fry on a slow heat for 5 minutes until golden color. Add mushrooms, fry on moderate heat for 15 minutes.

7. Pour cream into the container, add sour cream, egg, salt, pepper and starch, whip with a mixer.

8. Grate the cheese on a large grater and add it to the cream mixture.

9. Distribute the dough by shape. Make sides, cut with a fork and bake in the oven for 15 minutes at 180 ° C.

10. Take the base of the cake out of the oven. Place the filling (mushrooms with onions). Pour egg and cream on top.

11. Bake a cake in an oven for 40 minutes at 160 ° C. Serve hot.

Foxes with leeks

Bright foxes, soft green porey and red splashes of hot pepper make the dish not only tasty, but also very elegant.

Lisichek's recipe with a bow Gotta:
1 kg of foxes
300g leek stems
1 chili pepper pod

Marinad:
2 l of water
150ml table 9% vinegar
2 tbsp sugar
2 tbsp salt
2 bay leaves
4 buds of cloves
3 umbrella dill
5 peas of sweet pepper

How to cook:

1. Clean the mushrooms, wash them.

2. Pour foxes 1 liter of cold water, bring to a boil, cook 1 h. Toss it off.

3. Clean the chili peppers from the seeds, cut in thin stripes.

4. Wash the leeks, cut the white part with rings about 1 cm wide.

5. Pour 2 liters of water into a pan, add bay leaf, dill, cloves and fragrant pepper. Bring to a boil, cook 5 minutes on moderate heat. Add mushrooms, cook another 15 minutes, stirring periodically. Pour vinegar to the mushrooms. Add salt and sugar, leeks and chili peppers, cook 10 minutes on moderate heat.

6. Fill the sterilized jar with mushrooms, pour marinade. Roll up. Store at room temperature.

Source: domashniy.ru/