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The Mushroom Dishes section is a collection of tasty, hearty and fragrant recipes based on champignons, wild porcini, chanterelles, honey mushrooms, suillus, boletus, oyster mushrooms and many other species. Here you'll find classic Russian mushroom dishes: julienne in cocottes, mushroom caviar, mushroom cutlets, mushrooms braised with onion and sour cream, mushroom ragouts, stuffed champignons, casseroles and much more. Mushrooms are a source of plant protein, fiber and minerals, have a gentle woodsy aroma and are perfect for lenten, vegetarian and diet-friendly menus. The section is especially relevant in the autumn mushroom season and any time of year for mushroom lovers. All recipes come with exact proportions and important details on cleaning and preparation.

Mushrooms in sour cream sauce in a skillet

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Before serving, you can prepare mushrooms in sour cream sauce in a pan in advance. They are tasty both hot and cold.

Details: Author: Artyom; 11 January 2022; Last Updated: 13 April 2026

Mushroom cutlets made from boiled frozen mushrooms

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These mushroom patties turn a freezer stash of cooked wild mushrooms into a juicy, savory main dish that even confirmed meat-eaters adore. Frozen forest mushrooms (honey mushrooms, chanterelles, porcini or a mix) thaw, drain and run through a meat grinder along with sautéed onion. Bind the mix with semolina or soaked white bread, season with garlic, salt and spices, shape into patties, coat in breadcrumbs and pan-fry until deeply golden on both sides. The result is rich, meaty and full of forest flavor — perfect with mashed potatoes or a creamy mushroom sauce. Proportions for 500 g of mushrooms, an egg-free vegan option and serving ideas inside.

Details: Author: Artyom; 05 December 2020; Last Updated: 13 April 2026

Fried chanterelles with onions in a frying pan

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Pan-fried chanterelles with onion are one of the most beloved dishes of mushroom season, prized for their unmistakable aroma, springy texture and rich, woodsy flavor. Chanterelles are uniquely worm-free almost without exception, and during cooking they hold their bright orange color without darkening. The main secret to a great pan-fry is to drain off the released juices: the mushrooms first stew in their own liquid for 5-7 minutes, then I drain the juices and continue frying in butter or oil with onion until golden. Finish with a spoonful of sour cream and a pinch of black pepper if you like. Serve with potatoes, buckwheat or simply with rye bread. Proportions for 500 g of chanterelles inside.

Details: Author: Artyom; 31 July 2020; Last Updated: 13 April 2026

Julien with chicken and mushrooms in the oven

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Chicken and mushroom julienne is a French-inspired Russian classic — a beloved hot appetizer found on every restaurant menu and holiday table. It's a creamy filling of diced chicken breast and mushrooms in a rich béchamel sauce, baked in individual cocotte dishes under a bubbling cheese crust. Dice the chicken and mushrooms small, sauté with onion until cooked through, fold into a creamy sauce of cream, flour and butter, spoon into cocotte dishes, top with grated hard cheese and bake at 200°C (400°F) for 10-15 minutes until deeply golden. Serve hot in the cocottes for an elegant individual presentation. Classic proportions for 6 servings and béchamel tips inside.

Details: Author: Artyom; 04 May 2020; Last Updated: 13 April 2026

Baked potato in sour cream with oyster mushrooms and onions

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Baked potatoes with oyster mushrooms are a simple yet very appetizing dish with a bright mushroom aroma and a magical taste. Oyster mushrooms have an intense aroma similar to that of real forest mushrooms.

Details: Author: Artyom; 14 August 2019; Last Updated: 13 April 2026

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Pasta nests with mushrooms and cheese is a clever one-pan dinner that turns ordinary nest-shaped Italian pasta into a complete main course with a savory filling tucked inside each little ring. Lay the dry pasta nests in a single layer in a wide skillet, top with sautéed mushrooms and onion, sprinkle generously with grated hard cheese, pour over hot broth or a cream sauce until the liquid comes halfway up the nests, cover and simmer for 15-20 minutes until the pasta is tender. The result is a striking dish where every nest holds a juicy mushroom filling and melted cheese inside. Proportions for 6 nests inside.

Details: Author: Artyom; 15 April 2019; Last Updated: 13 April 2026

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Fried potatoes with wild forest mushrooms are a beloved Russian autumn classic — the unmistakable aroma of crispy potatoes mingling with porcini, boletus or chanterelles is the smell of mushroom-foraging season. The best flavor comes from porcini, but any forest mushroom works beautifully, including honey mushrooms or chanterelles. The trick is to fry the mushrooms and potatoes separately: cook the mushrooms with onion first until all the liquid evaporates and they turn deeply golden, then crisp the potatoes in a separate pan and combine for the last 2-3 minutes. This way the potatoes stay crispy and the mushrooms keep their shape. Proportions and spice tips inside.

Details: Author: Artyom; 28 February 2019; Last Updated: 13 April 2026

Categories

Mushrooms in Sour Cream Sauce in a Skillet

Mushroom Patties from Frozen Boiled Mushrooms – Vegan Recipe

Pan-Fried Chanterelles with Onion — Fragrant and Juicy

Chicken and Mushroom Julienne in the Oven – Russian Classic

Baked Potatoes with Oyster Mushrooms

Pasta Nests with Mushrooms and Cheese on the Stove

Fried Potatoes with Wild Mushrooms – Russian Classic