Russian Pickled Mushrooms Recipes
RUSSIAN MUSHROOM SALAD
A traditional layered Russian salad of mushrooms, hard-boiled eggs, pickled cucumbers, onion, and mayonnaise. Decorate with chopped parsley or dill. If you are not making the salad in a mold, simply reverse the order of layers and layer directly onto a serving plate. Cover with plastic wrap and refrigerate before serving.
Provided by OOB
Categories Salad Vegetable Salad Recipes
Time 1h55m
Yield 8
Number Of Ingredients 8
Steps:
- Place potatoes, unpeeled, into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool until easily handled; peel and dice.
- Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until browned, 8 to 10 minutes. Remove from heat and let cool.
- Cover the bottom of a mold with 2 diced eggs. Layer 1 onion, 1/4 cup mayonnaise, 1/2 of the mushrooms, and all the potatoes on top. Spread 1/4 cup mayonnaise, all the cornichons, remaining eggs, and another 3 1/2 tablespoons mayonnaise on top. Finish layers with remaining onion, mushrooms, and mayonnaise.
- Refrigerate until firm, 1 to 2 hours. Invert onto a serving platter and lift off mold.
Nutrition Facts : Calories 314.4 calories, Carbohydrate 15.1 g, Cholesterol 120.3 mg, Fat 26.2 g, Fiber 2.5 g, Protein 6.2 g, SaturatedFat 5 g, Sodium 608.9 mg, Sugar 3 g
EASY RUSSIAN MUSHROOM BAKE
Mushrooms baked with sour cream and cheese is one of our family favorites. This delicious vegetarian dish can be served alongside a salad as a complete meal.
Provided by Natalie Titanov
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Heat 2 tablespoons oil in a skillet over medium heat. Increase heat to high and add mushrooms. Cook and stir until golden brown, 6 to 8 minutes. Do not cook so long so that they begin to release a lot of liquid. Add sour cream, mix well, and transfer mixture to a casserole dish.
- Heat remaining 2 tablespoons oil in a second skillet over medium heat and cook onion until soft and translucent, 4 to 6 minutes. Distribute onions over mushrooms and season with salt and pepper. Sprinkle with Gouda cheese.
- Bake in the preheated oven until the cheese has melted and is golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 414.9 calories, Carbohydrate 9.9 g, Cholesterol 68.1 mg, Fat 36.4 g, Fiber 1.7 g, Protein 15.3 g, SaturatedFat 16.3 g, Sodium 383.6 mg, Sugar 4.1 g
PICKLED MUSHROOMS
As a salad or appetizer, these tangy mushrooms are a welcome addition to any meal or party buffet table. It doesn't take long for a whole bowlful to be devoured. I love to cook with fresh mushrooms - a crop our state is well known for. -Sandra Johnson, Tioga, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 4 cups.
Number Of Ingredients 10
Steps:
- In a large serving bowl, combine the first seven ingredients. Add mushrooms and onion; toss to coat. Cover and refrigerate 8 hours or overnight. Sprinkle with red pepper before serving.
Nutrition Facts : Calories 74 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 223mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
RUSSIAN PICKLED MUSHROOMS
The Russians really like pickles and most of their summer vegetables are pickled to make it through the long winters. These mushrooms are good served over fresh lettuce or served with toothpicks for a quick appetizer.
Provided by morgainegeiser
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small saucepan, combine all ingredients, except for the mushrooms.
- Bring to a boil over medium heat and cook for 3 minutes.
- Add mushrooms and when mixture boils again continue to cook and stir, 1 minute more.
- Chill several hours or overnight to blend flavors.
- Serve cold.
- Preparation and cooking time does not include flavor blending time.
Nutrition Facts : Calories 49.2, Fat 2.6, SaturatedFat 0.4, Sodium 150.9, Carbohydrate 4.7, Fiber 1, Sugar 2.8, Protein 2.8
RUSSIAN STYLE MARINATED MUSHROOMS
Always a winner, this recipe is adapted from one given to me by my friends, Ariella and Chana, both natives of Leningrad/St. Petersburg. They store well in the refrigerator for about two weeks.
Provided by Sarah Chana
Categories Vegetable
Time 40m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Wash mushrooms and cut into halves or thick slices (or leave whole).
- Cover with water and boil at least 30 minutes.
- Drain, reserving 1 cup cooking water.
- Add everything else to the reserved cooking water, pour back on top of mushrooms, and bring to a boil again.
- Cook about 5 minutes more.
- Cool and refrigerate.
Nutrition Facts : Calories 74.9, Fat 7, SaturatedFat 1, Sodium 439.3, Carbohydrate 2.2, Fiber 0.6, Sugar 0.9, Protein 1.8
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