Recipe Catalog
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Alexei Zimin brought this recipe from Karabikha, the estate of the poet Nekrasov in the Yaroslavl region. It turns out that the singer of the people's sufferings was a refined gourmet and a regular at a gastronomic club that existed in St. Petersburg in the 1870s, whose members rated each dish and wine at dinner parties. This porridge deserves the highest marks - buckwheat, mushrooms and parmesan, an absolutely win-win combination.
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Buckwheat porridge with white mushrooms and red caviar is a dish that embodies the spirit of Russian cuisine. The buckwheat groats are simmered to tenderness, absorbing the aroma of melted butter, while the white mushrooms add a rich flavor and forest freshness. The finishing touch is the red caviar, which gives the dish an exquisite salty note and delicate texture. This combination of ingredients is a harmony of earthy and marine tones, where simplicity coexists with nobility. Historically, buckwheat porridge was a staple in Russia, but adding mushrooms and caviar transforms it into a festive dish. It can be served with sour cream to add softness and a creamy flavor nuance. This dish is perfect for a cozy family dinner or a ceremonial event highlighting the richness of Russian traditions.
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The recipe is taken from the book "Appetizing porridges. 365 best recipes.
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This elegant French recipe combines tender cauliflower with the rich flavor of Parmesan and aromatic white mushrooms, highlighted by the freshness of parsley. The mushrooms are marinated in lemon juice with zest, acquiring a bright and refreshing taste, while the cauliflower, fried in a cheesy crust, gains an appetizing golden texture. This dish is a true celebration for gourmets, harmoniously balancing creamy, nutty, and earthy notes. Perfect as a warm salad or an exquisite side dish for meat and fish dishes, it can be served at dinner with friends or as an impressive treat on a festive table. Cook with love and enjoy this refined taste of French cuisine!
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Penne rigate with white mushrooms in a creamy Parmesan sauce is a true embodiment of Italian gastronomic elegance. The white mushrooms add depth of flavor with their rich woody-nutty aroma, harmoniously complemented by the creaminess and piquancy of Parmesan. This recipe has roots in the traditions of Northern Italy, where mushrooms, cheese, and pasta come together in a refined symphony of flavors. Subtle herbal notes from Provençal spices add sophistication, while the creamy texture of the sauce gently envelops each penne tube. The dish is perfect for both a cozy home dinner and a festive meal with guests, impressing with its simplicity and sophistication.
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Buckwheat with mushrooms is a tried and tested recipe. But if you take green buckwheat and porcini mushrooms, the taste of this dish, familiar since childhood, is fascinatingly transformed. Recipe from the menu of the Tilda restaurant by chef Alexander Rusakov a .
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Risotto with white mushrooms and parmesan is a true embodiment of Italian culinary sophistication. Originating from the northern regions of Italy, this creamy and aromatic rice masterpiece has won the hearts of gourmets worldwide. White mushrooms impart a rich forest aroma to the dish, while parmesan adds softness and zest to the flavor. Delicate notes of white wine harmoniously complement the composition, revealing the depth of flavor in each ingredient. Risotto has a velvety texture due to the careful addition of hot broth during cooking, and its rich taste makes it an ideal choice for both festive dinners and cozy family evenings. It is served hot with an extra portion of grated parmesan that highlights its exquisite character.
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Risotto with white mushrooms and parmesan is a true embodiment of Italian gastronomy. This delicate, creamy rice masterpiece was born in Northern Italy, where chefs have perfected the art of making the perfect risotto for centuries. White mushrooms add a refined forest aroma to the dish, while parmesan adds depth and richness of flavor. The light acidity of white wine harmonizes with the velvety texture of butter. Risotto with white mushrooms and parmesan is not just food; it is a gastronomic delight perfect for a cozy dinner or festive lunch. It is best served hot with a glass of dry white wine, and fresh parsley adds a touch of freshness and completeness to the flavor composition.
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Vladimir Khokhlov, brand chef of Villa della pasta on Bolshaya Dmitrovka, shared the recipe with us.
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Barley porridge with white mushrooms is an exquisite dish of European cuisine that combines simplicity and depth of flavor. The barley soaked in the aroma of forest white mushrooms acquires a delicate texture, while cream and parmesan add creaminess and rich taste. Historically, barley has been used in traditional dishes of many nations, but in this recipe it reveals itself in a new role reminiscent of delicate risotto. The subtle aroma of white wine enhances the mushroom notes, creating a harmony of flavors. The dish is perfect for cozy home dinners as well as festive occasions, allowing one to enjoy the depth of flavor from natural ingredients. It is best served hot, garnished with delicate slices of mushrooms to emphasize its elegance and natural richness.
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The recipe is taken from the book "Appetizing porridges. 365 best recipes.
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The recipe was shared with us by Yuri Manchuk, chef of the Charlie restaurant.
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Goose stuffed with buckwheat and mushrooms is a traditional dish of Russian cuisine, valued for its depth of flavor and festive splendor. Historically, stuffed geese adorned royal feasts and peasant celebrations, symbolizing abundance and family unity. The aroma of roasted meat infused with wine and lemon blends with the delicate texture of buckwheat enriched by the scent of forest mushrooms. The juiciness and richness of the filling perfectly complement the crispy, golden crust of the goose, making the dish truly royal. It is ideal for festive lunches and family evenings, providing warmth and comfort. The secret to success is slow roasting that allows all flavors to fully develop. Each serving is a journey into the ancient culinary traditions of Russia, full of coziness and grandeur.
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Buckwheat porridge with mushrooms and onions is a traditional Russian dish known for its rich flavor and intense aroma. Buckwheat, famous for its health benefits, pairs wonderfully with forest mushrooms, giving the porridge a soft, earthy taste. Onions sautéed in butter complement the dish by adding a gentle sweetness and appetizing golden color. This dish is perfect for cold days, warming and filling with coziness. Its roots trace back to peasant cuisine where buckwheat porridge was not just food but a symbol of the home hearth. Easy to prepare and incredibly filling, it works well as a standalone dish or as a side to meat or vegetables. The simple ingredients and deep flavor make buckwheat porridge with mushrooms and onions truly versatile and beloved by many.
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The recipe is taken from the book "Appetizing porridges. 365 best recipes.
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