This section contains recipes for vegetables and mushrooms, which may include eggs and milk. But also in the section there are a lot of recipes of actually lean dishes. They do not contain animal fats and proteins, so they can be included in the menu during Lent and other fasts. However, any vegetable dish can be prepared as lean, if butter is replaced with vegetable oil, eggs, milk and, of course, meat are excluded.

The nutritional value of dishes from vegetables and mushrooms is due to the high content of vitamins, carbohydrates and mineral salts in them, which are necessary for the human body and easily digestible. Fiber in vegetables helps the digestion process.

To prepare meals, vegetables are cooked, cooked, cooked, fried, stewed and baked. The number of fried foods, especially during fasting, should be minimized.

When preparing dishes from vegetables and mushrooms, the following rules must be observed:

• after the initial processing, vegetables are immediately subjected to heat treatment, since during storage vitamin C is destroyed; for this purpose, lay vegetables in dishes sequentially so that they reach readiness at the same time, without being subjected to excessive heat treatment; You can not often mix vegetables during cooking, store long-prepared vegetable dishes;

• so that vegetables retain vitamins, cook them in a bowl with a lid closed and with a slight boil;

• during cooking, vegetables should be laid in boiling salted water (0.6-0.7 liters per 1 kg of vegetables, salt 10 g per 1 liter of water);

• cook beets, carrots and peas without salt, which impairs their taste and slows down the cooking process;

• cook vegetables with a green color in large quantities of water (3-4 liters per 1 kg of vegetables), in open dishes and at boiling boil so that their color does not change;

• put frozen vegetables in boiling water without defrosting;

• cook potatoes and carrots peeled, beets - in the skin;

• rinse dried vegetables and mushrooms before cooking, add water and leave to swell: vegetables for 1-3 hours, mushrooms for 3-4 hours; boil in the same water;

• to prepare stews, fry vegetables first so that they retain the shape of the slices;

• when frying in a small amount of fat, put vegetables and products from them on a baking sheet or pan, previously heated to 150-160 ° C, and fry on both sides until a crispy crust forms; until ready to bring in the oven;

• deep-fried vegetables to fry in special devices or in deep baking sheets; the ratio of fat and vegetables 4: 1; temperature 175-180 ° C;

• before baking vegetables and mushrooms must first be boiled, stewed or fried (sometimes baked raw); bake vegetables at 250-280 ° C until golden brown on the surface. It is recommended to sprinkle prepared vegetable dishes before serving with finely chopped parsley, dill (2-3 g per serving) or green onions (5-10 g). For potato dishes, you can additionally serve fresh or pickled cucumbers, tomatoes, sauerkraut, salted and pickled mushrooms, canned vegetables (squash, eggplant, stuffed peppers, etc.) in an amount of 50-100 g per serving.

A variety of complex hot dishes are prepared from vegetables and mushrooms. Depending on the type of heat treatment, there are boiled, steamed, fried, stewed, baked dishes.

Cook vegetables with steam or in water. When cooking vegetables with steam, the loss of nutrients is minimal, and the taste of vegetables is well preserved. Steamed vegetables are often steamed in cabinets with electric or steam heating. Steam can also be boiled in conventional boilers with a lid. To do this, according to the size of the boiler, a metal insert (lattice) is made on supports, between the lattice enclosed in the boiler and the bottom of the boiler there should be a space of 4-5 cm.Instead of the insert, you can make a basket of thick wire or narrow metal strips. The grate or basket should be made of non-oxidizing metal - aluminum, stainless steel, or carefully served. Pour as much water into the boiler as is necessary so that only the space between the bottom of the boiler and the grate is filled. When the water boils, lay the vegetables and, tightly closing the boiler with a lid, cook them until cooked. Mostly boiled potatoes and carrots for hot dishes. Steam can boil vegetables in the skin and peeled; peeled potatoes during cooking sprinkled with fine salt.

When cooking vegetables in water, you must strive to cook them as quickly as possible so that the loss of nutrients is reduced. For this, vegetables are placed in boiling water and boiled in a boiler, closed with a lid. With an increase in the duration of heat treatment beyond the period necessary to bring the product to readiness, the destruction of vitamin C is faster. If you cook a dish that includes various types of vegetables, then first put vegetables in the pot that are cooked for a longer time, such as white cabbage, and then chopped potatoes, etc.

Vegetables, with the exception of beets and green peas, are boiled in salted water (10 g of salt per 1 liter of water). If the beets are boiled in salted water, then its taste deteriorates; peas in such water do not boil for a long time. When cooking beets, vinegar is sometimes added to the water (4-5 g per 1 liter of water) so that the color of the beets does not change. However, with vinegar, beets are cooked twice as long as without vinegar. When cooking, potatoes and root vegetables should be covered with no more than 1 cm of water. Asparagus, artichokes, bean pods, pea spatulas, green peas are boiled in plenty of water (3-4 liters of water per 1 kg of vegetables) to preserve their color. Some varieties of potatoes are very boiled and soaked in water. It is impossible to cook delicious cutlets, croquettes, roll, mashed potatoes from such a product. Therefore, when cooking friable varieties of potatoes, water is drained about 15 minutes after it boils, then the dishes are covered with a lid and the potatoes are cooked without water over low heat.

After cooking, most vegetables are either immediately discarded into a colander or screen, or the broth is drained from them so that the taste of the vegetables does not deteriorate. Vegetables boiled in the skin are recommended to be cleaned before they cool, in which case they are quicker and easier to peel than those that have cooled, and the waste is reduced.

The water in which vegetables and herbs were boiled contains many nutrients; for example, in beet broth there is up to 5% sugar. If the broth does not have an unpleasant aftertaste, then it is used to make soup or sauce.

Mushrooms should be cooked over medium heat in a small amount of water, since during heating, the mushrooms themselves begin to let out juice, which leads to an increase in liquid in the pan. And it is better to fold them into already boiling, slightly salted water, adding a little parsley, dill, bay leaf, allspice or nutmeg for an additional aroma. However, these spices should be added very carefully so as not to drown out their true aroma. In addition, some mushrooms (ceps, chanterelles, mushrooms, mushrooms), because of their mild aroma, are not at all customary to supplement with spices. When cooking fresh mushrooms, we recommend putting the peeled onion in the water, if it turns blue, then there is a poisonous mushroom in the pan.

Estimated cooking time for the most popular varieties:

- White - 30-35 minutes,

- Boletus - 45-50 minutes,

- Boletus, chanterelles, oyster mushrooms - 20 minutes,

- Russula, butter - 30 minutes,

- Champignons - 5-7 minutes,

- Honey mushrooms - 50-55 minutes, periodically changing the water,

- Gruzdi - 15 minutes, should be pre-soaked for at least two days, and the water periodically needs to be changed to fresh.

After boiling, rinse the mushrooms with cold boiled water. Large mushrooms boil faster than small mushrooms. So that the mushrooms during cooking do not lose their taste and aroma, they are advised to cook only over medium heat. Before boiling, dried mushrooms should be soaked in cold water for at least 4 hours, this must be done so that they return to their original state. And then cook (it is better in the same water, so as not to lose aroma and taste). Dried chanterelles, for example, are better boiled if a pinch of baking soda is added to the water. Cooking dried mushrooms is about an hour and a half, to determine the readiness, you can still be guided by when they sink to the bottom. Consider the technology of cooking some dishes from boiled vegetables and mushrooms (table. 1).

Table 1. Assortment of complex hot dishes from boiled vegetables and mushrooms

Dish name	Cooking technology	Appearance
Potatoes in milk	Cut raw potatoes into cubes and put in a saucepan, pour hot water and bring to a boil. After which, drain the water, and pour the potatoes with hot milk, salt, add a little seasoning for the potatoes and cook. When the potatoes are boiled, season with butter. Serve in milk, sprinkled with herbs.
Mashed potatoes with carrots	Boil potatoes and carrots, wipe through a sieve, not allowing to cool. Add mashed hot milk, butter, salt, nutmeg, coriander and beat. Serve with sliced \u200b\u200bboiled carrots.
French mashed potato with mustard	Peel, rinse and chop the potatoes in large pieces. Pour a small amount of cold salted water, bring to a boil and cook until cooked for about 20 minutes. Mash mashed potatoes. Add milk, sour cream and mustard. Mix everything well. Salt to taste.
Steamed Mushrooms	Mushrooms should be washed, cut the leg. We salt the hats, put them in a form oiled and sprinkled with lemon juice - a little so that they do not darken. The legs need to be finely chopped, add the cheese grated on a coarse grater, if desired, you can add fried onions. Fill the hats with minced meat and bring to steam

Sausage is one of the most popular methods of processing vegetables and mushrooms, almost eliminating the loss of mineral salts and vitamins. They allow vegetables with a small amount of liquid (water or broth) or with fat without water. During steaming, dishes with vegetables should be covered with a lid. Without water and broth, they allow pumpkin, zucchini, tomatoes and other vegetables that easily release moisture. Cabbage, carrots, turnips, rutabaga do not possess the indicated properties, therefore they are allowed to add with the addition of liquid and fat (for 1 kg of vegetables take an average of 0.2 l of water or broth and from 20 to 50 g of fat). Stir vegetables for 15-20 minutes. They also allow certain types of vegetables (white cabbage, pumpkin, spinach), as well as their mixtures. Consider the technology of cooking some dishes from stewed vegetables and mushrooms (table. 2).

Table 2. Assortment of complex hot dishes of stewed vegetables and mushrooms

Dish name	Cooking technology	Appearance
Wine Steamed Vegetables	Chop the celery root, carrots and leeks. Combine the vegetables with tarragon, add the broth, wine, salt, pepper and simmer until cooked. When serving, put the vegetables on a dish and arrange as desired.
Kohlrabi stewed with carrots	Kohlrabi and carrots cut into small cubes, pour boiling milk, salt and simmer. Add the dried flour to the vegetables, then mashed with butter, sugar, mix and bring to a boil. When serving, put cabbage with carrots on a dish, sprinkle with chopped herbs.
Stewed champignons	Mushrooms are placed in a bowl of no more than 20 cm layer, a little water is poured, citric acid or vinegar is added so that the mushrooms do not darken, cover with a lid and allow for 8-10 minutes with strong heating. When serving, put the mushrooms on a dish and sprinkle with almond flakes.
Steamed champignons in wine	Cut the mushrooms into slices, fill with broth, wine, salt, pepper and season for 15 minutes. When serving, put the mushrooms on a dish, sprinkle with pomegranate seeds and shape with greens.

Frying. Potatoes and vegetables are fried on a stove with a small amount of fat (5-15 g) or in electric frying machines (deep fryers) in a large amount of fat (deep-fried). Cooking on the stove is the most common way. Peeled and chopped vegetables are placed on a baking sheet or pan with fat heated to 120-150 ° C, salted and fried on a stove; vegetables that are fried for a long time are cooked in the oven. Frying in special apparatuses (deep fryers) or in a bowl with a wide diameter is used for raw potatoes, sliced \u200b\u200bin cubes, straws or thin slices, and onions, sliced \u200b\u200bin rings. When deep-fried, potatoes and vegetables are immersed in fat heated to 170-180 ° C. Fat by weight should be four times the weight of immersed vegetables. Fill the dishes with fat should be only one third or, in extreme cases, half of its capacity, given that when frying, fat can foam very much. As fat is consumed, it should be added all the time, keeping the ratio indicated above. The best deep-fat fats are beef grated lard and pork grated lard; They also use refined vegetable oil and kitchen margarines. Butter and creamy margarine are not recommended, as they contain a large amount of moisture and protein substances, which, when burn, pollute fat. For frying, parsley greens should be sorted, washed, dried and fry in very hot fat for 1-2 minutes. When it becomes dry and dark green, you need to quickly remove it from the fat. Use fried greens as a side dish for various dishes.

All lamellar mushrooms must be steeped and boiled before frying, otherwise there is a risk of poisoning. Mushrooms can simply be fried, or can be fried in breading. Only when frying, you can mix several types of mushrooms, for other cooking methods this is not recommended. The average time for frying mushrooms is 20-30 minutes. Pour mushrooms with sauce after they are well browned and finally fried. Consider the technology for preparing some dishes from fried vegetables and mushrooms (table. 3).

Table 3. Assortment of complex hot dishes of fried vegetables and mushrooms.

Dish name	Cooking technology	Appearance
Grilled eggplant with olive oil	Pour part of the salt into a dry frying pan. We heat the pan. We lay out the eggplants and leave on high heat until the strips from the grill become completely dark. Turn over and fry on the other side. While the eggplant is cooked, finely chop the garlic and herbs. Once the first batch of eggplant is ready, put it in a bowl, generously pour olive oil and sprinkle with garlic and herbs, add black pepper, mix. We continue to cook the eggplants, gradually adding them to the bowl and stirring. At the end, pour lemon juice.
Italian Fried Vegetables	Knead the dough for batter - mix well the flour, egg yolks, milk and salt. Then beat the egg whites and add to the dough. Peel the artichokes by carefully removing all the leaves outside and their debris. Put them in a bowl of lemon juice diluted with water, then dry them and cut them into pieces. Wash and dry the zucchini, remove the ends from them and cut them lengthwise. Dip quarters of artichokes and slices of zucchini in batter. Be sure to make sure the pieces are evenly coated with batter. Then fry in a pan in olive oil. Place on absorbent paper to remove excess oil. Salt and serve.
Fried mushrooms	Rinse mushrooms under cold water, clean. Cut into strips. Preheat the pan, lay the mushrooms and fry over medium heat until the juice boils completely. Salt. Peel and chop the onions, add to the mushrooms. Pour in oil, stir and continue to fry for 20 minutes. Pepper. Finely chop dill and parsley, sprinkle mushrooms with onions, mix and fry for three minutes. Pour in sour cream and let it boil.
Deep-fried champignons	Peel the mushroom caps. In salted water, boil champignons for several minutes, take them out and let cool slightly. At this time we are preparing a lezon - we combine eggs, milk, salt and black pepper. Mix with a fork so that the eggs are well dispersed in milk. Now put next to the plate with breadcrumbs, lezon, wheat flour. Bread each mushroom individually, first in flour, then dip in the season, then immediately bread in breadcrumbs, once again in the season, and again bread in breadcrumbs. Immediately after breading, fry the mushrooms in small portions in a large amount of hot oil until golden brown. We spread it on a paper towel so that the excess oil is absorbed.

Quenching. Each type of vegetable, separately or together, is a mixture of vegetables. Before stewing, vegetables are cut into strips, cubes, slices, then fried until half-cooked or allowed, then stewed with a small amount of broth or sauce with the addition of tomato puree, sautéed vegetables, bay leaves, pepper. Stew vegetables and mushrooms in a sealed container with a small amount of water or broth, with the addition of onions, tomato puree, aromatic roots, bay leaves, black and allspice peas. Stewed cooked table beets, fresh and sauerkraut, potatoes and a mixture of different vegetables (stew). When stewing fresh cabbage and beets, vinegar is added to improve the taste and appearance of the dish. Braised cabbage without vinegar becomes too soft, and beets brown. It is better to stew mushrooms, previously dried with a paper towel, so that they do not have too much moisture. First, the mushrooms are stewed on low heat in their own juice for about 20 minutes, then you can add vegetables or onions and simmer for about 10 minutes until they are ready, at the end you can add additional liquid or pour and stew without cover for several minutes, stirring. Mushrooms, as well as some vegetables, are fried before stewing. Consider the technology for preparing some dishes from stewed vegetables and mushrooms (table. 4).

Table 4. Assortment of complex hot dishes of stewed vegetables and mushrooms

Dish name	Cooking technology	Appearance
Steamed Vegetables with Cheese and Spinach	Chop pepper, zucchini and carrots. Fry carrots, bell peppers and spices in oil. Add zucchini and simmer for 10 minutes. Add spinach and mix. Cook a couple more minutes. Add cheese and salt. Stir and remove from heat.
Mushrooms with vegetables	Mushrooms, carrots, parsley root and turnips cut into slices, cabbage - in checkers, potatoes - in slices. Cut the bacon into cubes, fry until crispy greaves form, remove them with a slotted spoon. In melted fat, fry the mushrooms and roots until half ready. Then pour hot water, add turnips, cabbage, potatoes, salt, pepper and stew until cooked. When serving mushrooms with vegetables, sprinkle with cracklings, chopped green onions and parsley.
Cream stewed mushrooms	Peel fresh mushrooms, rinse and scald, and then cut into slices and lightly fry. After that, put them in a pot or pan and pour boiled cream. Parsley and dill are tied, putting cinnamon, cloves, pepper, bay leaf in the middle of the bunch and put in a pan. Cover and put in a moderately hot cabinet for 1 hour to extinguish.
Vegetable stew	Cut peeled, washed vegetables into large cubes or slices, leave small onions with whole heads. Stew carrots, turnips, rutabaga, boil cabbage and beans in water, fry potatoes and onions in a pan with butter. Separately, fry the flour in a pan, dilute with a decoction of stewed or boiled vegetables, add finely chopped tomatoes or tomato - mashed potatoes and boil. Prepare the sauce with vegetables prepared in one pan, add salt, pepper, cloves and cinnamon, cover the pan with a lid and simmer for 15-20 minutes. When serving, sprinkle with parsley.

Roasting. Baked potatoes, vegetables and greens in the form of mashed potatoes or slices, with sauce or eggs in a portioned pan or on a baking sheet in a frying oven. Before baking, the products are pre-cooked, cooked, fried or stewed. For baking mushrooms in the oven, pasteurized mushrooms or fresh champignons may be suitable. If you use fresh champignons, then you do not need to boil them, but immediately rinse, chop and fry. Filter the pasteurized mushrooms and immediately spread them on the frying pan for roasting. Consider the technology of cooking some dishes from baked vegetables and mushrooms (table. 5).

Table 5. Assortment of complex hot dishes from baked vegetables and mushrooms

Dish name	Cooking technology	Appearance
Cheese Stuffed Mushrooms	For each mushroom, cut the leg and remove the flesh, freeing the hat. Prepare the filling for the hats of the legs, pulp, dill, sour cream and spices. Fill the mushroom caps, put them on a baking sheet, sprinkle with grated cheese and bake in the oven for 15-20 minutes.
Baked Eggplant with Mushrooms	We cut the eggplant in circles about 1 cm, slightly salt and set aside. Cut the mushrooms into circles and set aside, if the mushrooms are small, then cut them into cubes. Finely chop the garlic or onion, mix with sour cream and spices. Grate cheese and feta cheese on a fine grater. Cut the tomatoes into circles. Put eggplant in a baking dish. Then spread the mushrooms and tomatoes on top. Lubricate with a sour cream mixture. Sprinkle with a mixture of cheese and feta cheese. Bake at a temperature of 180 0 C for 30 minutes.
Summer vegetable casserole	Cut vegetables into thin slices. Cook the sauce: for this, fry the flour with butter, add milk, stirring continuously, cook until thickened. After removing from heat, add the egg, whisking well. Pour the vegetables with sauce. Sprinkle with cheese. Bake for about 30 minutes until golden brown.
Creamy Souffle with Mushrooms	Cut the mushrooms, leaving the "middle" for decoration. Finely chop the onion, fry. Add the mushrooms. Stew under the lid. Solim. Preparing the fill. We shift the mushrooms into the mold and pour the mixture. Grate cheese and gently spread on the mixture. Decorate the souffle. Bake until golden brown - 200 degrees, 20-25 minutes.

Design and decoration of complex hot dishes from vegetables and mushrooms

On vacation, vegetable dishes are poured with sauce or oil, or served separately in a gravy boat. Garnish with greens or chopped vegetables that suit the taste and color of the dish. Dishes can be decorated with various clippings of vegetables, using various devices. Boiled vegetables are mainly served with butter. On mashed potatoes, be sure to apply a drawing before serving. Boiled potatoes can be boiled in the form of balls or barrels. Fried vegetables served with fresh and pickles and tomatoes. Vegetable dishes in restaurant conditions, their presentation is diverse:

- cauliflower, artichokes served on round dishes, on which they put a napkin folded in an envelope;

- asparagus - on a special lattice covered with a napkin;

- green peas, bean pods, vegetables in milk sauce - in a round cupronickel dish;

- baked vegetables - in cupronickel pans in which they were cooked.

- Potato patties, cabbage schnitzels, potato croquettes, zrazy, roll, casseroles and vegetable puddings are placed on round dishes.

- They need to serve sour cream or sauce in a separate gravy boat.

Dishes from vegetables have always been everyday food, and on a festive feast they usually played a secondary role.

This was due to the fact that more than 200 fasting days a year, the main food of the Orthodox people were vegetables and cereals, only on certain days the use of fish and vegetable oil was allowed. And after the posts, especially the long Christmas and Great, I did not want to put them on the festive table.

But times have changed. New types of vegetables appeared, the recipes and the technology for preparing dishes from them were constantly improved. This allowed them to occupy a special place on the modern table.

Many of the vegetable dishes are no less popular than delicious meat and fish dishes. Most dishes of vegetables and mushrooms can be served at the table, not only as a side dish, but also as an independent product.

Assortment of dishes from vegetables:

Mashed potatoes . For making mashed potatoes, it is better to use potato varieties with a high starch content. Hot and boiled potatoes (temperature not lower than 80 ° С) are wiped on a washing machine. Melted butter or margarine is added to the mashed potatoes, they are heated continuously by stirring, hot boiled milk or low-fat cream is poured and whipped until a lush mass is obtained.

When you leave mashed potatoes put on a plate, apply a pattern on the surface with a spoon, pour over butter, sprinkle with chopped herbs. Mashed potatoes can be dispensed with sautéed onions or boiled chopped eggs mixed with melted butter. More often mashed potatoes are used as a side dish for meat and fish dishes.

Potatoes in milk .   Raw peeled potatoes are cut into large cubes, then boiled in a small amount of water until half ready. The broth is drained, the potatoes are poured with hot milk, salted and boiled until tender. After that, put part (50%) of butter and bring to a boil. Let go with the remaining oil, you can sprinkle with herbs.

Boiled pumpkin .   Peeled pumpkin and seeds are cut into slices and boiled in salted water. On vacation, pour melted butter with ground toasted breadcrumbs.

Boiled beans (vegetable).

Bean pods, peeled from coarse veins, are cut into diamonds, put in boiling salted water, boiled for 8-10 minutes and put into a colander. On vacation, pour melted butter or milk sauce. complex dish hot soup

Boiled peas .

Quick-frozen peas are put in boiling salted water, quickly brought to a boil and boiled for 3-5 minutes. Shovels of fresh peas, peeled from the side veins, cook the same. Canned peas are heated in their own broth. Cooked peas are thrown back into a colander. On vacation, pour melted butter or milk sauce.

Boiled corn .   Prepared ears are boiled in salted water until tender. When the ears are released, the leaves are completely removed, butter is served separately. You can remove the grains from the ears, season them with sauce and bring to a boil. Canned corn is heated with a decoction, after which it is drained, and the grains are seasoned with butter or dairy or sour cream sauce.

Boiled Asparagus .   Prepared asparagus is placed in boiling salted water and boiled until tender. When you leave, bundles of boiled asparagus are untied, placed on a plate or portioned dish, decorated with sprigs of parsley, served separately with cracker sauce. You can season the boiled asparagus with milk sauce, warm and serve with melted butter.

Artichokes .   Prepared artichokes are tied with thread, boiled in salted water. When the bottom of the base becomes soft, they are taken out and laid with the base up to allow the glass to water. On vacation, artichokes are decorated with greens. Separately served Dutch or cracker sauce.

Carrot or beetroot puree .   Carrots are cooked whole or cut into slices and stewed in a small amount of water with the addition of oil. Beets are boiled, peeled. Then wipe the carrots or beets, combine with medium-thick milk or sour cream sauce and warm. Release mashed potatoes with butter or sour cream.

Stewed eggplants. The number of products per serving weighing 250 g: eggplant - 200 g, onions - 25 g, oil grows. - 20g, matsun - 50g, salt, pepper, garlic, parsley. Peel the eggplants, cut into circles, put in a pan, add finely chopped and fried onions, salt, pepper, finely chopped parsley, vegetable oil, a little water (35-40 g), close the lid and let it cook until cooked. Serve the eggplant, sprinkled with chopped garlic and matsun.

Steamed white cabbage. White cabbage is cut into slices or scalded and folded into separate leaves in the form of balls, placed in a bowl in a row, pour a small amount of broth or water, add butter, salt, bring to a boil, close the lid and allow to cook. When you leave, put in a portioned pan, plate or in a ram, pour milk, or sour cream, or sour cream sauce with tomato. If used as a side dish, then the cabbage is cut into pieces.

Assortments of complex hot cheese dishes:

Italian cheese fondue. Products: 300 g of hard cheese, 100 g of mushrooms, 300 g of soft cheese, 1 cup of milk, 2 eggs, 4 tablespoons of butter, 0.5 teaspoon of white pepper, 0.5 cup of Italian white wine, 800 grams of white bread. To prepare the fondue, grate both types of cheese coarsely and cut the mushrooms into thin slices. Cut bread in equal slices. Melt the cheese. Shake the eggs with milk and slowly pour into the cheese mass. The fire should be small - the cheese mass should not heat up more than 60 ° C. Gradually add mushrooms, oil and white wine to the mass. Serve hot Italian cheese fondue to the table. White bread should be dipped in the cheese mass.

Tessin cheese fondue. Products: 800 g of cheese, 1.5-2 cups of milk, 4 tablespoons of butter, 0.5 teaspoon of white pepper, 1 teaspoon of sweet red pepper, 4 tablespoons of chopped onions, 1 tablespoon of starch, 100 ml of white wine, 200 ml of cherry juice, 800 g of white bread.

To prepare the cheese fondue, grate the cheese and mix it with milk, butter, pepper (red and white) and onions. Put on the stove and heat well. Mix the starch with a small amount of white wine, add to the cheese mass, add cherry juice and boil the fondue. Serve the hot Tessin cheese fondue immediately to the table, cut the bread into small pieces. Bread should be dipped in cheese mass and eat.

Dutch cheese fondue. Products: 800 g of hard cheese, 600 g of soft cheese, 1 clove of garlic, 400 g of juniper, 800 g of white bread, 0.5 teaspoon of white pepper, 1 pinch of ground nutmeg, 1 liter of white wine, 1 teaspoon of sugar, juice 1 lemon, 1 tablespoon of starch, 100 g cream. To prepare cheese fondue in Dutch, grate both types of cheese, mix with finely chopped garlic. Pour the juniper cheese and leave for 2 hours. Cut bread into large cubes. Melt the cheese on a low flame, add pepper, sugar, nutmeg, white wine and lemon juice. Mix the starch with cream, 100 ml of water, add to the cheese mass and bring the fondue to a boil. Immediately set the Dutch cheese fondue to the table. Eat by dipping slices of bread into the cheese mass.

Swiss cheese fondue. Products: 600 g of grated Swiss cheese, 1-2 cloves of garlic, 0.5 cups of white wine, 1.5 teaspoon of starch, 2 small glasses of cherry liquor, 5-6 slices of white bread, black pepper, nutmeg to taste. To prepare cheese fondue, refractory dishes made of porcelain or faience should be grated with garlic from the inside, and heat the wine in this bowl over low heat. Grate fondue cheese or cut into small cubes and melt in wine, stirring with a wooden spoon (do not mix in circles, but along the line of eight).

Similar information.

At catering establishments it is necessary to prepare dishes on the basis of the Collection of recipes, but it often happens that the assortment of products recommended in the Collection is designed to minimize the satisfaction of the population. Therefore, due to the variety of requests and taking into account the peculiarities of nutrition, catering specialists are allowed to develop a recipe and technology for preparing new dishes, thereby expanding the range of complex dishes.

Complex dishes of vegetables and mushrooms include custom-made and signature dishes, which include several ingredients.

By the method of preparing complex dishes from vegetables and mushrooms, they are divided into:

• - dishes from boiled vegetables and mushrooms;
• - dishes of stewed vegetables and mushrooms;
• - dishes of stewed vegetables and mushrooms;
• - dishes of fried vegetables and mushrooms;
• - dishes from baked vegetables and mushrooms.

The technological process of preparing complex hot dishes from vegetables and mushrooms

Fried potatoes with stewed vegetables in milk.

Sliced \u200b\u200braw potatoes are washed in cold water, dried, then sprinkled with salt, put in a layer of no more than 5 cm in a pan or baking tray with heated fat and fried for 15-20 minutes, stirring occasionally until a crispy crust forms. If the potatoes are not completely fried, they should be put in the oven for several minutes.

When frying in a pan, close the lid before the end of the roasting and bring the potatoes ready.

Vegetables are cut into cubes or slices, white cabbage - with checkers, cauliflower is sorted into clippings.

Vegetables mixed with fat separately, warmed canned green peas are combined with milk or sour cream sauce, sugar, salt are added and boiled for 1-2 minutes.

Vegetable risotto.

Rice washed, put in a pan and pour vegetable broth. After that, add chopped garlic and mix. Finely chopped onions, carrots are diced. Pumpkin is cut into a large cube, leek is cut into rings. 15 minutes before rice is cooked, put in onions and carrots and stew for 5 minutes, then put Brussels sprouts. Stew until tender. Vegetables are added to the prepared rice and the broth is added.

When serving, garnish with herbs.

Stuffed Leek.

Leek is cut into pieces 5 cm long., Take out the middle and finely chop. Mushrooms, finely chopped greens. Grate the cheese. Fry the onion in vegetable oil, add the remaining ingredients, salt, pepper and fry for 20 minutes.

After that, the onions are stuffed with minced meat and baked in the oven for 15-20 minutes.

Eggplant in batter.

The eggplants are washed, cut into rings, soaked in water for 10 minutes and then dried. After that, prepare batter from eggs and flour. Eggplant dipped in batter and fry until tender.

Fried cucumbers.

Cucumbers are washed, peeled and cut into cubes. Prepare the marinade by mixing vinegar, salt, sugar. Pickle cucumbers and pickle. After that, fry the cucumbers until golden brown.

Potato croquettes.

1/3 of wheat flour and egg yolks are added to the mashed potatoes, cooled to a temperature of 50 ° C and mixed. Balls, pears (3-4 pieces per serving) are formed from the resulting potato mass, breaded in the remaining flour, then dipped in protein, breaded in breadcrumbs and fried in a large amount of fat.

When cooking croquet with champignons, finely chopped fried mushrooms and onions are added to the potato mass.

Vegetable stew.

Sliced \u200b\u200bpotatoes and roots into slices or cubes are lightly fried, the onions are passaged. White cabbage is cut into pieces, allowed, cauliflower - disassembled into separate hobbies and boiled.

Then potatoes and vegetables are combined with sour cream and stew for 10-15 minutes. After that, add chopped raw pumpkin or zucchini, peeled and peeled, stewed white cabbage or boiled cauliflower and continue to simmer for 15-20 minutes.

In 5-10 minutes until ready put peas green canned, mashed garlic and spices. On vacation, stew is greased and sprinkled with herbs.

Potato roll.

The boiled potatoes are dried and wiped hot, mixed and laid out on a clean cloth moistened with water. In the middle of the mass, put the minced meat and give it the shape of a roll or kulebyaki, which is transferred from the napkin seam down to a greased baking sheet, greased with sour cream, sprinkled with breadcrumbs, then make 2-3 punctures along the roll with a knife, sprinkle with fat and bake.

For the preparation of minced meat: fry chopped or chopped cabbage, onions, carrots chopped into strips or slices, sautéed, boiled mushrooms, or fresh white mushrooms, or champignons, cut into strips or slices, slightly fried.

Cabbage or mushrooms, carrots, passivated onions, boiled chopped eggs are mixed, pepper is added. You can add parsley or dill (5 g net).

Minced meat can be increased to 80 g., Respectively, increasing the yield.

Stewed vegetables with mushrooms are a great idea for a proper lunch or dinner, lean diet. In the summer, be sure to use fresh vegetables to the maximum, but in winter we manage the stocks we stocked. You can always change a vegetable mix: add or remove an ingredient, make bright notes due to rich spices. You can also stew vegetables with mushrooms in sauce - for example, tomato or cream will be good. We take the most affordable mushrooms, which you can buy almost everywhere and always - champignons and oyster mushrooms. Dry mushrooms can be added if desired and possible.

We will prepare all the products on the list: mushrooms, vegetables, some spices and fragrant fresh herbs.

We clean and rinse the red onion, chop the thin half rings. Regular onions are also suitable.

Cut carrots and cabbage into thin oblong stripes. We try to cut vegetables into more or less the same shape, if you do not like the strip, cut everything into cubes, for example.

Literally pour a few tablespoons of oil into the pan, unload the mixed vegetables. Next, add chopped bell peppers to the same pan.

At an average temperature, we pass the vegetables for several minutes, just passer, do not fry.

At the same time, we wash two types of mushrooms under a stream of water, wash off the remains of the soil, which often comes in purchased mushrooms. After drying, dry the mushrooms and cut into medium slices. If oyster mushroom caught small, we disassemble it into individual mushrooms, put in its entirety.

We cut off the tails of cherry tomatoes, divide each tomato into two or four parts. Put the tomatoes in the pan. We add spices at our discretion, we also add garlic, finely chopped. We add a ladle of water or vegetable / mushroom broth to vegetables, you can tomato, simmer everything under the lid for 12-15 minutes. At the end, add a little green peas, mix again and cook for a minute. We take the sample for spices, add the missing ones if necessary.