Dishes with wild mushrooms in the restaurant: Restaurant menu

It can be said that a love for wild mushrooms has broken out all over the world. The fact is that proper nutrition and organic food are popular nowadays. And dishes with wild mushrooms not only belong to organic food, they contain large amounts of vitamins and minerals. In addition, they are nutritious.

 

Forest mushrooms are rich in natural insulin. It helps to normalize blood sugar. They also contain melanin, which has anti-tumor properties. Doctors say that eating mushrooms improves cholesterol metabolism. It is believed that they contain the most nutrients:

 

– chanterelles
– boletus;
– mushrooms;
– mushrooms;
– porcini mushrooms;
– boletus;
– boletes;
– reds.

 

They contain iron salts, which are necessary in case of anemia, and vitamin PP to strengthen the heart muscle. Thanks to vitamin B1, which is also present in the composition, the immune system is strengthened. That is why wild mushrooms are equated to meat in terms of value.

 

Wild mushrooms in every stroke: Nature’s inspiration in our menu

 

Forest mushrooms are a unique creation of nature. Compared to plants, they contain a large amount of protein, approximately 65-70% of the total. In this respect, they are close to animal products. At the same time, forest mushrooms have a huge advantage – the absence of cholesterol. That is why they are included in dishes.

 

 

Three hundred years ago, when potatoes or corn were not known to the population and meat was a luxury, peasants often ate mushrooms. In addition, they grew in huge numbers in the forests, which were also much larger than they are now.

 

If you read ancient manuscripts, they mention mushrooms in boiled, baked, and stewed form. Such dishes are practically absent from the descriptions of royal tables, but they were present on the menus of the clergy and monks. The clergy were followed by the flock, who had to adhere to restrictions during the fasts. During the Soviet era, mushroom dishes were popular due to food shortages. In addition, the product can be canned and stored in dried form.

An exquisite palette of wild mushrooms in our restaurant

 

Nowadays, wild mushrooms are not ashamed to be included in restaurant menus. Many dishes are ancient, coming from the depths of centuries. In the 18th century, mushrooms began to be diluted with potatoes and other ingredients. Over time, the ways of cooking traditional dishes have changed. Beef & Cake’s menu includes many items with wild mushrooms. Moreover, nowadays there are rules for combining different products.

 

Chefs believe that porcini mushroom is the perfect product. It has a bright flavor and external beauty. It goes well with almost all foods. Grundy mushrooms are ideal for pickling, and mushrooms are perfectly marinated. The basic rule of cooking wild mushrooms is that salting is suitable for plate varieties, and boiling and frying for sponge varieties. However, there are exceptions, such as chanterelles.

 

It should also be borne in mind that some mushrooms can be eaten raw. Oyster mushrooms, porcini mushrooms, champignons, chanterelles, mushrooms, and truffles are suitable for making tartare or salad. Other varieties can be sautéed in olive oil with thyme and garlic, and used to add to pasta or as a garnish. They can also be dried, deep-fried or grilled, and mashed.

 

The season of wild mushrooms: Best recipes from the chef of Beef & Cake restaurant

 

Even simple ingredients can be used to create delicious dishes. It seems that mushrooms are the simplest product that will be delicious after a simple frying. However, the chef at Beef & Cake has created real works of art.

 

Wild mushrooms are used to prepare cold and hot dishes:

 

– Cream soup with wild mushrooms and truffle oil. Cream soup with mushrooms is served with crispy croutons. The broth is made on the basis of wild mushrooms. Cream, truffle oil and fresh herbs are added to the dish.

 

– Risotto with porcini mushrooms and parmesan. The creamy risotto is based on a flavorful broth. White wine, fried porcini mushrooms, Parmesan cheese, shallots and butter are also added to the risotto with mushrooms. Fresh herbs are used for garnishing.

 

– Pasta with wild mushrooms and cream sauce. Fried mushrooms are added to the tagliatelle. The pasta with mushrooms gets additional flavor and aroma thanks to garlic, truffle oil, butter and Parmesan cheese. When serving, add chopped parsley.

 

 

– Beef tartare with wild mushrooms and balsamic vinegar. Finely chopped wild mushrooms, capers and shallots are added to tender beef. Balsamic vinegar is used as a dressing. Serve the dish with fried bread.

 

– Buckwheat porridge with porcini mushrooms and caramelized onions. Fried porcini mushrooms, caramelized onions and butter are added to the porridge. When served, the dish is garnished with herbs and homemade sour cream sauce.

 

– Mushroom carpaccio with wild mushrooms and lemon sauce. The dish consists of thin slices of mushrooms, marinated wild mushrooms, pine nuts and fresh arugula. The dressing is lemon sauce with olive oil.

 

 

– Pizza with wild mushrooms and Gorgonzola cheese. Pizza with mushrooms served with spicy olive oil. Wild mushrooms, Gorgonzola cheese and mozzarella are laid out on a thin dough. The pizza is topped with oregano, which goes perfectly with the tomato sauce.

 

– Beef medallions with wild mushroom sauce and mashed potatoes. Juicy beef medallions with mushrooms are garnished with fresh herbs. Cream is also added to the dish. Mashed potatoes with truffle oil are served as a side dish.