Recipe Catalog
A sandwich is an important part of our everyday life, and it is not at all necessary to give it up during Lent. Cheese and sausage can easily be replaced with chickpeas, beets, milk mushrooms and eggplants. Recipe by the chef of the restaurant " Kalinka moya" Andrey Vinogradov.
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Mushroom caviar made from dried porcini mushrooms is a refined dish of Russian cuisine that reveals the rich aroma of forest gifts. Porcini mushrooms, known for their rich flavor and pleasant texture, gain even greater depth of taste after drying. They are boiled and passed through a meat grinder with garlic, eggs, and butter to create a delicate, creamy consistency. Mayonnaise adds a light spiciness while salt enhances the natural flavor spectrum. After cooling in the refrigerator, the caviar becomes dense and is perfect for serving with bread, on toast or as an independent snack. This dish not only has an exquisite taste but also a special warmth that makes it popular at traditional Russian feasts.
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Mushroom caviar made from dried mushrooms is a traditional dish of Russian cuisine, dating back to times when mushrooms served as an important food source during fasting days. It has a rich mushroom aroma, a soft texture, and subtle hints of sweetness from caramelized onions. This versatile appetizer can be spread on bread, used as a filling for pies, or served as a side dish. A key feature of its preparation is the long soaking process of dried mushrooms that allows their deep flavor to unfold. Stewing with onions and vegetable oil makes it tender and homogeneous, while the final grinding transforms it into an exquisite delicacy. Mushroom caviar is perfect for cozy home meals and can also be an original addition to festive tables.
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Cottage cheese triangles with mushroom caviar are a refined dish of European cuisine that combines the delicate texture of cottage cheese with the rich flavor of mushroom caviar. This dish is rooted in European gastronomic traditions where mushrooms have always played an important role in creating sophisticated flavor combinations. Crispy on the outside and soft on the inside, the triangles are infused with the aroma of cumin, giving them a light spicy note. They are perfect as an appetizer or a light main course. They can be served with herbs, sour cream, or a yogurt-based sauce, further enhancing their flavor nuances. The simplicity of preparation and richness of taste make them an ideal choice for cozy home lunches and festive gatherings.
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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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Onions for cutlets need to be sautéed, and bread - soaked in milk. This way the cutlets will be more tender than tender. Recipe from the Tula coffee shop Mr. Cup. The recipe was shared with us by Nika Ganich, the author of the book "Geography to taste with Nika Ganich. Tula.
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If you want to eat it right now, cook it without vinega
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Mushroom caviar is a vivid demonstration of the fact that from the most accessible and seemingly neutral-tasting products you can prepare a snack that can drive the whole family crazy. In any case, this is exactly what Lara Katsova, a great friend of our editorial staff and a supporter of the idea that cooking should be tasty, simple and economical, makes.
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Mushroom caviar is a simple and inexpensive dish that can be used as an appetizer for breakfast, lunch, dinner, or as a snack throughout the day. The main ingredient of the dish is champignons, so you can cook caviar all year round, which only adds to its advantages. The recipe is variable: if you add cream to the pan, the taste will be more delicate and creamy, and carrots will add sweetness, but will shorten the life of the caviar by a couple of days.
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