Mushrooms in Russian Cuisine
Of particular importance in the diet of the Russian people were the mushrooms. Mushrooms – milk mushrooms, saffron milk caps, ceps, morels, yellow boletus and so on – were salted or boiled, dried and fried, stewed and marinated. Pickled mushrooms are mostly used as a starter, ingredient of shchi, okroshka, solyanka as well as garnishes for all fish and most meat dishes. Fried mushrooms are usually a separate dish or used as stuffing for pies and side dishes to all meat dishes. As for the dried mushrooms, they are used mostly in soups. Stewed mushrooms are used in combination with meat, fish, and vegetables but sometimes are served as a separate dish.
