Volgograd mushroom expert shares simple pumpkin-stuffed mushroom recipe
Tatiana Nemchinova, an experienced mushroom picker from Volgograd, shared how to make the most tender mushrooms in a pumpkin under a cheese crust. According to the recipe«s author, the dish takes a long time to prepare, but it»s worth it. The aroma will fill the entire kitchen, and family members will ask for seconds. Watch, remember, and go try it!
To prepare the dish, you will need a pumpkin, mushrooms, potatoes, cheese, garlic, cream, and a bit of patience.
«We clean the pumpkin and boil it until half-cooked. We pre-boil the mushrooms for about five minutes, then fry them in oil. We slice the potatoes and also fry them until half-cooked,» says Tatiana. «Then we start assembling. We layer the mushrooms, potatoes, and grated cheese with garlic into the pumpkin, pour cream over it, and put it in the oven for 40 minutes. For this dish, champignons, enoki, and blewits work well. And you don«t need to boil butter mushrooms at all; you can put them directly into the pumpkin. It takes a long time to cook, of course, but it turns out delicious. Pumpkin fans will especially appreciate it.»
Earlier, popular rural blogger Nikolai Zlydnev from the Leninsky District shared a simple recipe for pickling mushrooms. Everything you need for preparation: mushrooms, salt and peppercorns for the brine, currant and horseradish leaves, garlic, tomato.
