Ingredients:
• 450 g of boletus or mushroom cocktail,
• 2 boiled carrots
• 80 g of caned green peas,
• 80 g of pickled cucumbers,
• 1 big onion,
• 2 boiled eggs,
• 4-5 spoons of mayonnaise,
• Spices and salt to taste.

Preparation:
Place frozen mushrooms to boiling water and strain off after coming to the boil. Slice rinsed mushrooms and place vegetables – sliced boiled carrots, cucumbers, green peas, onions - into the bowl, add some spices, salt and mix all these ingredients. Mash egg yolk and mix it with mayonnaise and put it onto the salad. Slice albumen of the eggs and strew it on top of the salad. Mustard would be a good spice for the salad as well.

Ingredients:
• 450 g of boletus or mushroom cocktail,
• 6 big potatoes,
• 2 laurel leaves,
• 2 black peppers,
• 1 glass of sour cream,
• 2 glasses of milk,
• 2 spoons of flour,
• 3 spoons of vinegar,
• Fistful of green dills,
• Salt to taste,
• 1,5 litre of water.

Preparation:
Place frozen mushrooms to boiling water and strain off after coming to the boil. Cut into big pieces the rinsed mushrooms and boil them together with cut potatoes and spices in salted water. Simmer until potatoes are tender, then add milk and sour cream, mix together with flour. Add vinegar, salt. Boil for another 4 minutes. Dish shall be served hot, coated with cut dills.

Ingredients:
• 450 g of mushroom cocktail,
• 1 big onion,
• 50 g of oil,
• 2 spoons of flour,
• Salt,
• Caraway seeds,
• Pepper,
• Paprika,
• Half of lemon,
• Bullion.

Preparation:
Place frozen mushrooms to boiling water and strain off after coming to the boil. Fry up the sliced onion and paprika in the frying-pan. Add clean and sliced mushrooms, salt, lemon juice, pepper and caraway seeds. Stew. Bind the stewed mushrooms with flour, fry and add bullion. Serve with potatoes or rice.

Ingredients:
• 450 g of bay boletes,
• 200 g of onions,
• 200 g of high-seasoned tomatoes sauce,
• Paprika,
• Salt.

Preparation:
Place frozen mushrooms to boiling water and strain off after coming to the boil. Slice the clean mushrooms, paprika and onions and boil them in the salted water. Strain-off and mix with tomatoes sauce. Keep for 24 hours in refrigerator. Serve with the roll of bread as a starter.

Ingredients:
• 450 g of bay boletes,
• 3 spoons of oil,
• 300 g of tomatoes,
• Pepper,
• 2 cloves of garlic.

Preparation:
Place frozen mushrooms to boiling water and strain off after coming to the boil. Heat up the oil in the frying-pan, fry up the chopped garlic, add mushrooms as well as peeled and sliced tomatoes. Add salt, pepper. Boil down. Serve with roll of bread.

Ingredients:
• 450 g of chanterelles,
• 100 g of flitch,
• 1 onion,
• 60 g of curd,
• Bullion,
• Parsley,
• Salt.

Preparation:
Place frozen mushrooms to boiling water and strain off after coming to the boil. Dice up the flitch and fry up in frying pan, add sliced onion and fry up. Add sliced canterelles, salt and bullion. Stew. Add chopped parsley. Strew with grinded curd and serve as a starter.

Ingredients:
• 450 g of boletus or mushroom cocktail,
• 100 g of potatoes (2-3 potatoes),
• 50 g of sour cream,
• 30 g of butter,
• Spices, salt.

Preparation:
Place frozen mushrooms to boiling water and strain off after coming to the boil. Dice up clean mushrooms and fry up in melted butter. Dice up potatoes and boil them in a small quantity of water. Add the fried with the butter mushrooms to the boiled potatoes, add sour cream, spice and salt. Stew over a low flame for 5-10 minutes.

Ingredients:
• 450 g of chanterelles,
• 25 g of white dry wine,
• 100 g of smoked flitch,
• 50 g of onions,
• 15 g of flour,
• 25 g of sour cream,
• Spices, salt,
• 10 g of parsley root.

Preparation:
Place frozen mushrooms to boiling water and strain off after coming to the boil. Dice up the smoked flitch and fry it up together with chanterelles, chopped onion and parsley. Add flour, spice, salt and wine. Stew for 30-40 minutes. Add cream sour before serving.

Ingredients:
• 450 g of chanterelles,
• 30 g of garlic,
• 30 g of lemon,
• 60 g of sour cream,
• Spices, salt, sugar, greens.

Preparation:
Place frozen mushrooms to small quantity of boiling water. Simmer until half of water evaporates. Add salt, sugar and spices to taste. Add lemon juice and sour cream. Simmer a little and leave to cool. Decorate with greens. Good as a starter or as garnish for meat or fish dishes.