Bruschetta and omelet: five quick and tasty dishes with mushrooms

Marina GontarLS Food
Bruschetta and omelet: five quick and tasty dishes with mushrooms. Source: gribnik-rossii.ru

Mushroom picking is also called "silent hunting" and in addition to the excitement of searching, fresh air and autumn forest, the end of such leisure is delicious dishes. Fried, boiled and souped mushrooms, roast and julienne are all delicious, but they take a long time to cook. OBOZREVATEL has selected five delicious and at the same time quick dishes with mushrooms.

Omelette with mushrooms

Such a simple and uncomplicated dish as an omelet appeared, like many other brilliant things, by accident. Once upon a time, the Austrian Emperor Joseph I, who lived in the distant nineteenth century, went hunting and got very hungry and tired. However, there was nowhere to stop for a rest, only a poor man's house loomed on the edge of the forest. As a result, the emperor did visit this house and the owner had to come up with a treat from what he had. Eggs, flour, sugar, raisins, and milk were used. The emperor liked the dish so much that he asked to add it to his royal menu.

In the midst of the mushroom season, an omelette with mushrooms will come in handy - a quick and satisfying dish will be a nice addition to lunch.



  • 250-500 grams of fresh mushrooms: champignons, porcini mushrooms, chanterelles
  • 10 eggs
  • 120 grams of butter
  • herbs
  • Salt / pepper / seasonings to your taste

Preparation: Before you start making the omelet, the mushrooms must be boiled until soft. After that, finely chop them and set them aside. In a separate bowl, beat the eggs with salt and pepper, add the flour and knead to avoid lumps.

After that, mix the mushrooms with the egg mass and pour it into a hot frying pan with butter. Fry the omelet on both sides, then sprinkle with herbs. It is best served folded in an "envelope" and grated cheese is added in the middle.

Omelette with mushrooms

Mushrooms in sour cream

Mushrooms in sour cream is a very simplified version of julienne, a favorite dish of mushrooms, cream, vegetables, and cheese. But unlike julienne, which is cooked in the oven, this dish is much faster to prepare. Therefore, we suggest you cook it for lunch or dinner, and you can also add mashed potatoes or spaghetti as a side dish.

The recipe is as follows


  • 250-500 grams of fresh mushrooms
  • One small onion
  • 500 grams of sour cream
  • Salt / pepper / dry garlic

Preparation: Mushrooms must be thoroughly washed from dirt, then there are two options. The first option is to boil the mushrooms in salted water to reduce their "heaviness" for the stomach. This should be done if the mushrooms are collected in the forest. In this case, they will need to be washed in cold water and then boiled. The second option is to immediately put the chopped mushrooms in a frying pan, add finely chopped onions and fry over medium heat for 10 minutes to remove excess water.

Then pour 100 ml of water or broth over the mushrooms, add seasonings to taste and cover with sour cream. Then boil the mushrooms for another 4-5 minutes.

Mushrooms in sour cream - a lightweight julienne

Pancakes with mushrooms

Pancakes are one of the most favorite and quick dishes. Even if you're used to eating them sweet, with or without a filling, we suggest making delicious pancakes with mushrooms in the midst of the "quiet hunting" season!



  • 2 tbsp. milk
  • 2 tbsp. flour
  • 300 g of fresh mushrooms
  • 2 eggs
  • 3 tbsp. l. vegetable oil
  • salt and pepper

Preparation: Rinse the mushrooms well in cold water, then peel and chop them finely and stew them in a little oil. In a separate bowl, mix eggs, milk and flour until smooth. Pour a spoonful of the dough into a hot frying pan, put the mushrooms on top and pour another spoonful of dough. Fry on both sides until cooked.

Mushroom pancakes for an afternoon snack

Bruschetta with mushrooms and cheese

Bruschetta means "to grill over coals" in Italian. In fact, bruschetta is an antipasto appetizer that, like pizza, was once invented by the Italian poor. It used to be made with scraps of bread moistened with olive oil and garlic, and anything could be used as a filling. This time, we propose to cook bruschetta with mushrooms.

Method of preparation.


  • 1 loaf of white bread
  • 300 g of mushrooms
  • 4 cloves of garlic
  • 150 g of cream cheese
  • 3 tbsp of olive oil
  • salt, pepper, herbs

Preparation: Cut the white bread into medium-width pieces, brush them generously with olive oil. Then put it on a baking sheet and put it in the oven at 180 degrees for five minutes. After the bread is toasted, rub it with garlic, spread it with cream cheese and spices.

Mushrooms for bruschetta should be washed well, then stewed for 15-20 minutes to evaporate the water. Then add the mushrooms to the bread and sprinkle with herbs.

Bruschetta with mushrooms - an invention of the Italian poor

Potatoes with mushrooms

This dish is also called "hunting" because it was prepared right at the halt during a "quiet hunt", as mushroom picking is called. It is quick to prepare, hearty and tasty. And we are going to share this recipe with you.

Method of preparation


  • potatoes - 1 kilogram
  • mushrooms - 250-500 grams
  • onions - 1 pc.
  • spices to taste

Preparation: Peel the potatoes, wash them well, and then cut them into slices (or cubes - whatever tastes best for you) and cover with cold water to release the starch. Rinse the mushrooms as well, and then cut them into thick slices. Put the potatoes and mushrooms on a baking sheet covered with foil and drizzled with oil. Then sprinkle with spices and salt, mix (preferably with your hands) and drizzle with oil again. Then put the potatoes in the oven for 40 minutes.

Potatoes with mushrooms - a bestseller for hunters

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