Lenten dishes with mushrooms, aubergines and other vegetables

During the post, I really want to diversify my menu with delicious and nutritious dishes. For a long time, the Lenten kitchen has collected a large number of useful recipes. Today we will consider some of them. Eating dishes from aubergines and mushrooms perfectly match any table. Culinary recipes are very simple, do not require high costs and most importantly - are very useful and nutritious.

To date, the demand for eggplant is very high. This vegetable has long been a faithful "friend" of the cook and the worst "enemy" of many diseases. Eating dishes from aubergines are loved by many and are used not only during fasting. Let us share with you some interesting recipes.

Eggplants in Korean

Ingredients:

1. Eggplants - 2 kg.
2. Bulgarian pepper - 500 g.
3. Onions - 3 pcs.
4. Carrot - 3 pcs.
5. Garlic - 1 pc.
6. Parsley - 1 beam
7. Seasoning for Korean carrots
8. Sunflower oil - 100 ml.
9. Sugar sand - 5-6 tbsp. L.
10. Salt - 2 tsp.
11. Vinegar - 150 ml.

Eggplant we will wash and lower them into boiling salted water, cook for 10 minutes, then cool, remove the skin and cut into squares. Bulgarian pepper will be washed and cleaned of seeds. We cut it into thin strips. We rub the carrots on a large grater. Bow must be cut with rings, and garlic will be passed through a meat grinder. All the ingredients are mixed in one large bowl, sprinkling with seasoning, sugar and salt. After that, pour out the vinegar and vegetable oil, mix thoroughly and leave in a cool place for one day.

Mushrooms and Lenten dishes with mushrooms

Mushrooms are a "precious" product, rich in proteins, fats and carbohydrates. They contain useful micronutrients of iron, potassium, zinc, etc. Lenten dishes with mushrooms perfectly satiate the body and diversify your table during the period of fasting. For preparation you can use fresh mushrooms, as well as dried, frozen or pickled. All year round supermarkets sell fresh mushrooms and oyster mushrooms. They will perfectly replace the mushrooms, which can not be found in the winter.

Lenten dishes with mushrooms are very diverse. This is a lot of cold appetizers, sauces, salads and, of course, first and second dishes. We have found several useful recipes for you.

The first lean dishes with mushrooms

Potato soup with mushrooms. Ingredients:

1. Onions - 1 pc.
2. Potatoes - 500 g.
3. Carrots - 1 pc.
4. Dried mushrooms - 50 g.
5. Sunflower oil - 4 tbsp. L.

Pre-soak the mushrooms for 3 hours. In the same water we boil them. The resulting broth is not poured, it is still useful. Mushrooms are washed and finely chopped. We will heat vegetable oil in a frying pan. In shallow fry, fry mushrooms, a little seasoning with salt. Boiling potatoes, it will have to be crushed. Strain the water in which the mushrooms were brewed, and pour into the puree, mix. Add the fried mushrooms, chopped onions and pepper to taste. In the end, you can sprinkle with parsley or dill.

Solyanka with mushrooms. Required:

1. Cabbage (pickled) - 500 g.
2. Carrots - 1 pc.
3. Flour - 1 tbsp. L.
4. White marinated mushrooms - 150 g.
5. White dried mushrooms - 50 g.
6. Parsley (root only) - 2 pcs.

Prepare dried and pickled ceps and cut them into small slices. Finely chop cabbage and parsley root. Place all the ingredients in a saucepan, pour water over it and, for 30 minutes, simmer on medium heat. Add 1 tbsp. L. Flour, salt and ground pepper to taste. Solyanka is ready!

Second courses with mushrooms

Each person's dinner should be full, i.e. Consist of the first and second. In our lives, much depends on nutrition. The ideal daily diet includes 11% protein food, 30% fat and 59% carbohydrate. Observing the rules of eating, you will ensure your body's normal digestion.

The second dishes with mushrooms will perfectly fit into your diet. Let's consider some culinary recipes.

Pilaf from dried mushrooms

1. Caps of dry white mushrooms - 20 pcs.
2. Rice - 200 g.
3. Vegetable oil - 5 tbsp. L.
4. Onion - 5 pcs.
5. Carrots - 3 pcs.
6. Tomato paste - 5 tbsp. L.

We will wet the hats of ceps for 3 hours and boil them in the same water. Cut into thin strips and fry in oil for about 5 minutes. Add the chopped onions, carrots, tomato sauce and pour strained mushroom broth into the frying pan. Thoroughly rinse the rice and pour it on vegetables with mushrooms. Tightly cover the lid, in shallow fire, simmer until cooked. Pilaf is ready, pleasant appetite!