Chicken 

Potato casserole with chanterelles and sour cream. Potato casserole with chanterelles and mushroom sauce

Casseroles are very common and loved in cooking. Potato casserole is easy to prepare, besides, this dish can be diversified with various fillings. Today I cooked a delicious and hearty casserole with chanterelles.

Grated cheese binds the components and gives a piquant taste, besides, thanks to the cheese, the casserole has an appetizing baked surface, and in order not to form a cheese crust that hardens as a result of cooling, a layer of cheese is placed on sour cream.

A difficult recipe for potato casserole with chanterelles and mushroom sauce of Ukrainian cuisine step by step with a photo. Easy to cook at home in 30 minutes. Contains only 260 kilocalories.



  • Preparation time: 20 min
  • Cooking time: 30 min
  • Amount of calories: 260 kilocalories
  • Servings: 6 servings
  • Occasion: Dinner, lunch
  • Complexity: Difficult recipe
  • National cuisine: Ukrainian food
  • Dish type: Main courses
  • We need: Oven

Ingredients for six servings

  • Casserole Ingredients
  • Potatoes 800 g
  • Chanterelles fresh 800 g
  • Bulb onion 100 g
  • Butter 60 g
  • Sour cream 30 g
  • Salt 1 pinch
  • Cheese Russian 50 g
  • Chicken eggs 2 pcs.
  • sauce ingredients
  • Chanterelles fresh 100 g
  • Onion 30 g
  • Wheat flour 0.5 tbsp. l.
  • Sour cream 50 g
  • Salt 0.5 pinch

Step by step cooking

  1. To prepare the casserole, you need to take chanterelle mushrooms, potatoes, onions, eggs, cheese, sour cream, butter and salt. Mushroom sauce will be prepared on the basis of mushrooms fried for casserole with the addition of flour and sour cream.
  2. Chop the onion not very finely.
  3. Fry the onion in butter until translucent.
  4. Wash the chanterelles and cut into slices.
  5. Add some of the chanterelles to the fried onions. Mix.
  6. Add all the mushrooms, quickly fry and cover with a lid, simmer for 5 minutes under the lid, and then remove it and fry until the liquid has completely evaporated. Cool down.
  7. While the filling is being prepared, let's do the potato dough. Peel potatoes, cut and put in a microwave oven dish, add 1 tbsp. l. water, cover with a lid and put in the microwave for 10 minutes at maximum power.
  8. Add oil and salt, let sit for another 5 minutes.
  9. Mash potatoes.
  10. Add eggs and mix well with a spatula.
  11. Grease a baking dish well with butter.
  12. Lay 2/2 potatoes on the bottom of the mold, making the sides.
  13. Put the chanterelles fried with onions inside, leaving 2-3 tablespoons for the sauce.
  14. Grate the cheese directly on the mushrooms on a coarse grater.
  15. Cover the surface with the remaining potatoes.
  16. Lubricate the surface of the casserole with fat sour cream and sprinkle with grated cheese. Put in an oven preheated to 190-200 ° C for 25-30 minutes.
  17. Meanwhile, make the mushroom sauce. Warm up the remaining mushrooms.
  18. Dissolve 0.5 tablespoons of flour in cold water and mix well. Strain through a strainer into a saucepan with mushrooms.
  19. Bring to a boil, stirring constantly.
  20. Add sour cream.
  21. Stir well, if it turns out thick, add water, salt to taste. Boil for a few minutes. The sauce is ready.
  22. Meanwhile, the casserole has browned. Take it out and let it cool down a bit. Cut into portions directly in the form, carefully spread with a spatula. Serve with mushroom sauce. By the way, I liked it more cold.

How much do we know about the benefits of edible mushrooms? Here, for example, chanterelle - a mushroom is not only very tasty, but also, of course, healthy.

In modern cooking, the chanterelle belongs to the third category of edible mushrooms, yielding, in particular, to the famous boletus in terms of digestibility. However, if you correctly observe all the subtleties of the cooking technology (in particular, these mushrooms are recommended to be thoroughly chopped before heat treatment), you can get many useful vitamins and microelements from the chanterelle. Chanterelle is rich in such vitamins as A, B, PP, contains copper, zinc and other trace elements and amino acids that help improve vision and cure night blindness. Regular consumption of these beautiful bright yellow mushrooms is a good prevention of many eye diseases. Chanterelles also contain a substance that improves the condition of the mucous membranes, including the eyes. Thanks to this substance, the human eye becomes more resistant to infectious diseases.

Chanterelles have long been used in fungotherapy along with other beneficial mushrooms. So, in Europe, for the treatment of liver diseases and hepatitis C, doctors often prescribe special extracts from chanterelles. Nutritionists recommend chanterelles for weight loss - in cases where obesity is caused by insufficient functionality of the liver.

Our ancestors were also aware of the healing properties of chanterelles. In ancient times, it was these mushrooms that helped doctors cope with boils and abscesses, get rid of sore throats and slow down the development of tuberculosis. Modern studies have shown that chanterelles owe such a healing effect to the substance chitinmannose contained in them. By the way, it is chitinmannose that makes this edible mushroom “tasteless” for insects, and even more than that - this substance destroys the egg capsules of various worms, preventing them from developing.

Chanterelles can be boiled, dried, pickled or salted - in any form they will be delicious. But it's best to just fry them: finely chop, put in a pan, evaporate the water, add oil and mix with a side dish (for example, potatoes, spaghetti or eggs). You can stuff pastries (pizza or pies) with fried chanterelles. If you still prefer to boil the mushrooms, then use the following advice: boil the chanterelles for at least 20 minutes, and to preserve the beautiful yellow color of the mushrooms, add a little lemon juice to the water. In addition, chanterelles can be used to make wonderful sauces for meat dishes.

(The first medical portal np.by)

Compound:

Potato,
boiled chanterelles,
bulb onions,
cheese,
sunflower oil + butter,
seasoning for POTATO DISHES (composition: onion, garlic, parsley, dill, red hot and sweet pepper, ground black pepper, marjoram, celery greens, ground cumin, ground nutmeg, chilli, basil, tarragon, turmeric).

Cooking:

We chop potatoes into thin slices, wash off excess starch, salt, sprinkle with seasoning for POTATO DISHES, mix and put in a baking dish greased with sunflower oil. Place small pieces of butter on top.
At this time, finely chop the boiled chanterelles and fry them well with the addition of onions.
Spread the chanterelle on the potatoes, top with grated cheese and bake until tender.
With pickled cucumber, well, just overeating!

Stage 1

First, let's prepare the filling. Finely chop the onion and fry in oil until lightly browned.

2. Stage

Rinse the chanterelles, if there are large cut, add to the pan to the onion. Salt and pepper to taste, cook the pack so that all the liquid that stands out from the mushrooms does not evaporate.

3. Stage

Peel the potatoes, boil them in a little salted water until tender and mash them. Add butter and beaten egg.

4. Stage

Finely chop the onion and fry in olive oil until it becomes chips, just do not overcook, such onion chips can be bought at the store in the seasoning department. Mix well, the base is ready.

5. Stage

Grease a baking dish with a little oil, put half of the mashed potatoes on the bottom and level it.

6. Stage

Then comes a layer of mushrooms and the rest of the potatoes.

7. Stage

Sprinkle with two types of cheese. Bake at 280 degrees for 30 minutes.

8. Stage

Serve hot.

Bon appetit!!!

Potato casserole with chanterelles and onions is very tasty, satisfying, fragrant and tender. The finished casserole turns out to be elegant so that you can safely serve it on the festive table as a side dish for meat. To prepare such a casserole, you can take other forest mushrooms, it is not necessary that they be fresh, and frozen ones will do. Use more onions so the casserole will be richer and more fragrant, do not forget to add your favorite spices and herbs for serving.

I propose to cook a quick and tasty potato casserole with fried mushrooms. I used forest mushrooms, which were collected in Ukraine and closed for the winter in a fried form. But you can use any fried mushrooms - champignons, oyster mushrooms ... The amount of food depends on the size of the mold and potatoes. I took a 20 cm form, and medium-sized potatoes.

Ingredients:

Cut the onion into random pieces.

Peel the potatoes and cut into rings (if it is not large) or half rings. I then cut it further across.

Potatoes pour salted boiling water and boil for 4 minutes, until half cooked. The time depends on the type of potato, 3 minutes may be enough, or 5 minutes may be required. Check the potatoes with a fork.

Fry onions with mushrooms in a small amount of oil, as fried mushrooms already contain a large amount of oil. Mushrooms are already ready, so first fry the onions, and then add the mushrooms.

Drain all water from potatoes and let cool slightly.

Lubricate the baking dish with oil (I have non-stick) and a clove of garlic. I just finely chopped the garlic and spread it on the bottom of the mold. Lay out the potato wedges in a single layer. Top with mushroom filling. Spread the filling over the entire surface. In the photo, not all the number of mushrooms. I just showed the process.


Cover with the remaining potato wedges. Perhaps it will turn out in two layers, like mine.

Mix sour cream with salt and spices.


Lubricate the entire surface of the potato with sour cream, sparingly. Sprinkle with grated cheese. Put to bake in a preheated oven for 20 minutes at 190 gr. Check doneness with a fork. The fork should slide easily into the casserole and the cheese crust should be golden brown.

Let the casserole cool slightly.


Can be cut and served. Delicious with adjika or other red sauce.

Bon appetit!


Potato and mushroom casserole is a delicious dish. You can cook it in different ways. There are options for vegetarians. They contain no meat at all. For lovers of pork, beef, there is mushroom

Recipe one. Cheese casserole

This is a very simple dish. Prepares quickly. Therefore, if you have guests on your doorstep, then you can do it. In addition to the fact that the mushroom casserole with cheese is delicious, it is also beautiful. Therefore, such a dish will “rejoice” not only the stomach, but also the eye.

Cooking delicious and fragrant dishes:

  1. Boil potatoes first. Let it be a little undercooked.
  2. Then fry the chopped onion.
  3. When it acquires a golden hue, put the mushrooms pre-boiled until half cooked in the pan. Then stir. Fry for another two or three minutes over high heat, then turn it off. Salt the dish.
  4. Then peel the potatoes, cut them into circles (about one centimeter thick).
  5. Then grate the cheese on a coarse grater.
  6. Then put half of the boiled potatoes into the mold. Salt, sprinkle with spices. Then grease the dish with sour cream.
  7. Then put mushrooms with onions.
  8. Then brush again with sour cream.
  9. Then lay out the remaining potatoes and sprinkle the dish with grated cheese.
  10. Mushroom casserole is prepared in about thirty minutes.
  11. Then sprinkle the dish with finely chopped dill. Then serve food on the table!

Recipe two. Minced meat casserole

Mushrooms in this dish give a unique taste and aroma. This dish is a great option for a family dinner.

For cooking you will need:

  • 100 ml of kefir;
  • 200 grams of champignons;
  • six potatoes;
  • two carrots;
  • two bulbs;
  • 150 grams of cheese;
  • 400 grams of minced meat;
  • salt;
  • two tablespoons of dry white wine;
  • five tablespoons of mayonnaise (low-fat);
  • spices (of your choice)

Step by step cooking recipe:

Recipe three. Lean Casserole

If you stick to fasting, then you will definitely like this dish. Such a mushroom casserole is being prepared in the oven. Despite the fact that it is lean, it turns out very tasty and fragrant.

For cooking you will need:

  • one pack of frozen vegetables (mix);
  • one and a half kilograms of potatoes;
  • garlic;
  • one medium carrot;
  • one bulb;
  • pepper;
  • a pack of frozen champignons;
  • salt;
  • greenery;
  • vegetable oil.

The process of preparing a dish with potatoes and mushrooms:

Recipe four. Casserole with garlic sauce

This dish is just as easy to prepare as other types of casseroles.


To prepare such a dish you will need:

  • one clove of garlic;
  • five potatoes;
  • three tablespoons of vegetable oil;
  • salt;
  • 300 grams of mushrooms;
  • a tablespoon of breadcrumbs.

Step-by-step instructions for making casseroles at home:

  1. Rub the baking dish with garlic. Then grease with vegetable oil.
  2. Peel the potatoes, cut across into thin rings. Pour half into the mold.
  3. Lay mushroom slices on top. Salt the dish, pour oil.
  4. Then lay the second layer of potatoes. Pour it with vegetable oil.
  5. Mushroom casserole sprinkled with breadcrumbs. You need to cook in a preheated oven for fifty minutes. Sprinkle the finished dish with herbs, cut into portions, arrange on plates.

Recipe five. Casserole with egg and cheese

This dish is made with mashed potatoes. It's fine if you have some puree left over from last night's dinner. If not, then you can cook it now. The dish is very tasty. Lover of mashed potatoes and potato pancakes will like it. The process of creating a casserole with ready-made potatoes will take only twenty minutes.


To prepare this casserole you will need:

  • four boiled eggs;
  • one kilogram of mashed potatoes (ready-made or cook fresh);
  • 400 grams of fresh champignons;
  • vegetable oil (necessary for frying);
  • two hundred grams of hard cheese;
  • three hundred grams of low-fat sour cream.

The process of preparing a dish of potatoes and champignons:

  • Oyster mushrooms, champignons or forest mushrooms 800-1000 g,
  • Cheese - 200 g,
  • Chicken eggs 2-3 pcs.,
  • Sour cream - 200 g,
  • Salt,
  • Pepper,
  • Vegetable oil - 1 tbsp. spoon,
  • Flour or starch - 1 tbsp. spoon.

Cooking process:

Prepare the ingredients according to the list. Wild mushroom casserole will turn out very tasty. But since the season of "silent" hunting is still far away, we use those mushrooms that are available. I had 700 g of oyster mushrooms and 200 g of champignons.

Oyster mushrooms and champignons should not be soaked, like many forest mushrooms. Mushrooms need to be sorted out, washed with water. Grind and send to the pan.

Evaporating moisture, bring to half-cookedness with a small amount of vegetable oil. Mushrooms during heat treatment need to be salted and spices added. Mushroom casserole can be prepared with the addition of onions. In this version, chopped onions are first sent to the pan. It is fried until transparent, and then stewed with mushrooms.

In the meantime, prepare the rest of the ingredients for the casserole. Three hard cheese on a grater, and break raw eggs into a deep bowl and add sour cream and spices to them.

Using a whisk or mixer, you need to mix the eggs and sour cream, add a thickener of your choice (flour or starch).

As mentioned above, sour cream and egg filling can be replaced with Bechamel sauce. We told you how to cook it.

It is advisable to grease the walls of the baking dish with oil. Put prepared mushrooms on the bottom.

Sprinkle cheese on top.

And pour it all with prepared sauce, evenly distributing it over the entire surface.

Mushroom casserole of oyster mushrooms and champignons will be cooked in the oven for 20-25 minutes until it acquires a beautiful golden crust. The oven must be preheated to 190 degrees.

It is advisable to serve the dish hot or warm while the cheese crust remains soft. Serving - portioned, with fresh vegetables or herbs. I wanted to add a couple more tablespoons of sour cream to my plate.

I'll tell you how to cook such a mushroom casserole in a slow cooker.

    Casserole with mushrooms in a slow cooker

For a casserole, you will need the same (or less) amount of mushrooms. In the recipe presented today, oyster mushrooms are taken in the majority, but you can safely use only champignons. We also prepare cheese for the dish and, if you like, a small zucchini and onion (one piece is enough). To fry mushrooms, you will need oil, salt.

Mushrooms should be washed, cleaned, large - cut into pieces. You can fry mushrooms with onions at the same time by adding a small amount of oil to the multicooker bowl. The cooking time will depend on the power of the unit and the program you have chosen. When the “Baking” function is turned on, mushrooms with onions in a Panasonic multicooker or similar with a power of 670 W are fried for 25-30 minutes. In my new Redmondt with a power of 900 watts on the “Frying” program, I already need almost half the time. Don't forget to open the lid and stir.

Dried herbs can be added to fried mushrooms for flavor, but you should know the measure so as not to interrupt the delicate mushroom aroma.

All ingredients are mixed, salt is added if you have not done so before. Grated cheese is laid out in an even layer and everything is poured with beaten eggs with sour cream.

The "Baking" option turns on for about 25-30 minutes. Bake in this mode with the lid closed until the cheese is melted. You definitely won’t get such a golden crust as a casserole in the oven, but the casserole will turn out tender and more juicy.

Bon appetit you site Notebook!

Sincerely, Anyuta.

Calories: Not specified
Cooking time: Not indicated

Potatoes and mushrooms are a win-win combination. Rosy fried potatoes with mushrooms, boiled steaming tubers with shiny pickled mushrooms, golden potato pieces baked with champignons ... It is always tasty and satisfying. No less appetizing is the potato casserole with mushrooms in the oven, the recipe with the photo will prove it to you. The simplest ingredients, after simple culinary manipulations, turn into a fragrant homemade dish for the whole family. Let's cook and try?

Ingredients:

- potatoes - 1 kg;
- fresh or frozen mushrooms - 400 g;
- onion - 1-2 pcs.;
- odorless vegetable oil - 3-4 tbsp. l.;
- table salt (fine) - 1-1.5 tsp. (taste);
- ground black pepper - 1/2 tsp;
- garlic - 1-2 cloves;
- hard cheese - 100 g;
- milk, cream or kefir - 150-200 ml;
- chicken eggs - 2 pcs.

Cooking




1. It is better to use the “old” potato, the “young” one will not be able to bake until almost homogeneous. I advise you to give preference to starchy, quickly boiling varieties, otherwise the dish may turn out to be harsh and dryish. Wash the tubers thoroughly, removing any remaining soil with a stiff brush or the rough side of a kitchen sponge. Remove the peel and remove the shoots, defects, damaged areas.



2. In order for the potato casserole to bake quickly and evenly, it is better to boil the tubers until half cooked. To do this, fill the potatoes with cold filtered water and set to boil. Cook 10-15 minutes after boiling water. You can salt right away.



3. In the meantime, I propose to do the mushroom filling. Peel the onion, wash and chop. You can use any method of cutting - rings, half rings or a small cube. I chose the last one.





4. Fry the onion until golden brown in hot vegetable oil.



5. In the meantime, process the mushrooms. I made potato casserole with mushrooms. Clean them and cut them. You can - with plates, you can, as in my photo - with a cube. Instead of champignons, you can take no less affordable oyster mushrooms. They also do not require pre-cooking. But the casserole is tastier, of course, it turns out from wild mushrooms. But first you need to soak them in cold waterto wash away all the small particles of debris. Then clean the mushrooms and boil until tender, changing the water twice. You can also cook a dish with frozen mushrooms, which are sold by weight or in packages. Some manufacturers supply ready-to-use mushrooms, they just need to be thawed and washed. Therefore, before preparing the casserole, read the information on the package.



6. There are two ways to fry mushrooms. The first, as in this recipe, is to add to the already fried onions. Then they will not be fried, but actually stewed, because mushrooms release a lot of liquid during heat treatment. The second (if there is an additional frying pan) is to put them in a dry frying pan and let the liquid evaporate, stirring occasionally, and then transfer them to the oil with the onions.





7. Cook the filling until done. At the very end, salt and add a little black ground pepper. do not spare seasonings so that the casserole does not turn out tasteless. But do not overdo it with seasonings, so as not to clog the natural aroma of mushrooms.



8. Since my mushrooms were not forest mushrooms, but the most common champignons, I decided to add another clove of fragrant garlic to them. Remove the finished filling from the heat and cool slightly.



9. Drain the water from the boiled potatoes. Cool half-cooked tubers to make them comfortable to work with. Carefully cut into moderately thin (3-4 mm thick) plates.



10. Put half of the potatoes in a baking dish, put the fried mushrooms and onions on top. If the potatoes are not salty enough, you can salt them a little.





11. Cover the filling with the remaining potatoes.

By the way, it turns out very tasty, be sure to try it.




12. Prepare a filling that will combine all the ingredients of the dish. To do this, you need 2 large chicken eggs and some kind of dairy product - milk, low-fat cream, kefir, sour cream. Mix products.



13. And lightly beat them with a fork until smooth.



14. Pour into the casserole dish.





15. Coarsely grate hard cheese and put on top. To keep the cheese crust from burning while the rest of the casserole cooks, I covered the pan with aluminum foil (shiny side up). Put the potato casserole with mushrooms in the oven, the recipe with the photo is for a conventional gas oven, so the temperature and baking time can be adjusted depending on your conditions. I cooked for 30 minutes at 180 degrees. Removed the foil 10 minutes before it was ready to get a cheese crust.



16. Before serving, cool the casserole a little, otherwise it will not be possible to cut it evenly. And then divide into portions. Serve with a salad of fresh vegetables, greens,.



Bon appetit!

Among all kinds of casseroles, mushrooms occupy one of the leading places due to their wonderful taste, delicate aroma and extreme appetizing. For all fans of "quiet hunting" or, more simply, lovers of not only collecting, but also properly using their "trophies", we have selected the most delicious casserole options that can be prepared from various types of mushrooms.

All casseroles that can be prepared from mushrooms are divided into those that are prepared only from a certain type of mushroom and those that can be prepared with any mushrooms. We will pay attention in our selection to both those and other options.

In general, in the preparation of mushroom casseroles, any housewife can give herself unlimited freedom: knowing what mushrooms go well with (and these are potatoes, sour cream, various vegetables, meat, poultry, etc.), this dish can be prepared as it comes in head.

The only thing that should not be overlooked: as a rule, mushrooms are subjected to some kind of culinary processing before the “collection” of the casserole (it is not necessary to do this only with artificially grown mushrooms - champignons and oyster mushrooms).

To prepare mushroom casserole, you can:

  • Fry whole;
  • Cut and fry;
  • Cut and do not fry;
  • Twist into minced meat and fry;
  • Boil, then cut and fry, etc.

When deciding how to prepare mushrooms for a casserole, you need to focus on how a particular type of mushroom should be prepared and culinary processed.

Mushroom Casserole Recipes


When deciding to cook a mushroom casserole, think about what spices you will use - it is with the help of herbs and spices that go well with mushrooms that you can make the taste of your dish the most vivid and unforgettable.

Mushrooms go well with white, allspice and black ground peppers, marjoram, oregano, cloves, fenugreek (fenugreek), bay leaf, nutmeg, dried or fresh dill. Coriander in grains is suitable for chanterelles, any greens, with the exception of cilantro, are suitable for champignons. In any case, remember: a large amount of spices and herbs will interrupt the delicate aroma of mushrooms, so they are added in very small quantities.

How tasty the casserole will turn out also depends on the products with which the mushrooms will be combined in the dish. Most often, these casseroles are made with potatoes, meat, rice, cheese, chicken and various vegetables.

Mushroom and potato casserole recipe

You will need: 1 kg of mushrooms and potatoes, 100 g of hard cheese, 5 eggs, 1 onion, carrots, vegetable oil, pepper, salt.

How to cook potato and mushroom casserole. Finely chop the onion and carrot, fry over low heat in a frying pan with hot oil until softened. Mushrooms for this casserole can be chopped or twisted in a meat grinder, making minced meat out of them. Add eggs to mushrooms, pepper, salt and mix. Cut potatoes into thin circles, put on the bottom of a greased baking dish, put half of the onion-carrot fry on top, put mushrooms or minced mushrooms (half) and level. Then lay out another layer of potatoes, on it again - frying, then the remaining mushrooms, on top - the remaining potatoes, on it - grated cheese. Cook the casserole for an hour in an oven preheated to medium temperature.

You can make more layers of this casserole - as it will be more convenient. And you can cook it from any mushrooms.

Extremely popular - and not just like that, but because it is really very tasty - casseroles in which mushrooms are combined with chicken and sour cream.

Recipe for mushroom casserole with chicken and sour cream

How to cook buckwheat casserole with mushrooms. Finely chop the mushrooms and fry until browned, then mix with boiled crumbly buckwheat along with melted butter. Put the mass in a casserole dish, bake for half an hour in the oven, preheated to medium temperature.

Oyster mushrooms in this recipe can be replaced with champignons.

And finally, we will talk about a casserole that is not prepared so often even by experienced housewives, but it, no doubt, deserves attention. This is a relatively unusual and very tasty dish.

Recipe for mushroom and cottage cheese casserole with ham

You will need: 225 g of cottage cheese, 100 g of mushrooms, 50 g of boiled ham, 25 g of melted butter, 2 raw eggs, 1 onion and a pinch of ground nutmeg, 1 tbsp. vegetable oil.

How to cook cottage cheese and mushroom casserole with ham. Preheat the oven to 200 degrees. Heat the vegetable oil in a frying pan, fry the finely chopped onion, then add the chopped mushrooms as well and, while stirring, fry for another 2 minutes, remove the frying pan from the stove. Rub the cottage cheese, gradually add the eggs slightly beaten with a fork, then add the diced ham, onion and mushrooms, season everything with nutmeg, mix until smooth. Take 4 small heat-resistant forms, grease them with melted butter, put the mixture in them, put on a baking sheet, put in the oven and bake for 20-25 minutes. The casserole will be ready when it rises and is golden brown and should be served hot.

Cook delicious mushrooms according to the proposed recipes and delight your home with delicious lunches and dinners!

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