Cooking description:
I will tell you more about how to cook whites with mushrooms below. Any mushrooms are suitable for the filling. I took oyster mushrooms and mushrooms. Wild mushrooms are great, but you will need to boil them beforehand.
Purpose: For dinner / For afternoon tea
Main Ingredient: Mushrooms
Dish: Baking / Belyashi
Diet: Lean meals / Vegan dishes
Ingredients:
- Flour - 400 Grams
- Yeast - 6 Grams
- Salt - 1.5 Teaspoons (1 tsp for the dough, 1/2 tsp for the filling)
- Sugar - 1 Teaspoon
- Water - 250 Milliliters (warm)
- Vegetable oil - 1 tbsp. the spoon
- Mushrooms - 600-800 Grams
- Onions - 200 Grams
- Ground black pepper - To taste
Number of Servings: 12
How to cook "Belyashi with mushrooms"
Prepare all ingredients.
For the dough, pour warm water, yeast, sugar and a little (1-2 tablespoons) flour into a bowl. Stir. Leave it on for 10-15 minutes until the white cap comes up.
Sift flour and salt into a bowl. Start kneading the dough gradually.
Pour the dough well so that it is soft, smooth and does not stick to your hands. It is better to knead for 10-15 minutes. Then add vegetable oil, knead the dough well again.
Leave the dough in a warm place to rise for 40-60 minutes to double in size.
Peel the onion and cut into small cubes. Fry in a skillet until transparent.
Wash the mushrooms, then scroll in a meat grinder to a state of large minced meat. Alternatively, grind them in a food processor. Add the mushrooms to the skillet and season with salt and pepper. Fry until the liquid evaporates, stirring occasionally. Then cool the filling.
Pound the dough a little, then divide into balls of about 50 grams.
Roll out each ball, put the mushroom filling in the center.
Connect the edges to the center, pinch tightly. Straighten the whites a little.
Fry the whites in a lot of oil over medium heat. Approximately 2-3 minutes on each side.
Belyashi with mushrooms are ready, bon appetit!