Verzere

These are sauerkraut turnovers from Moldova, known as Verzere, with thin and crispy pastry and plenty of delicious filling. This dish is quite simple and easy to make.

Chicken Pies with Mushrooms and Sage

These are chicken breasts coated in herbs and mascarpone before being wrapped in puff pastry along with the mushrooms and baked.

The recipe is adapted from Limoncello and Linen Water by Tessa Kiros.

Beef & Mushroom Pasties

This is my variation of a Cornish pasty - with added mushrooms instead of swede, that makes a hearty combination with juicy beef and chunky potatoes.

The recipe is adapted from The Great British Book of Baking.

Carter's Millet

This simple and delicious dish was originally cooked over an open fire by carters who travelled across the steppes of southern Ukraine.

The recipe is adapted from Russian, German & Polish Food & Cooking by Lesley Chamberlain.

Chicken, Mushroom & Butterbean Stew

This is a satisfying, filling stew with bags of flavour - chicken, red onion, mushrooms and butterbeans in a rich sherry and tomato sauce. Perfect for throwing together for a speedy mid-week meal.

The recipe is adapted from Olive (100 of the very best Chicken Recipes).

Chicken à la King

Chicken à la King is a dish consisting of diced chicken in a cream sauce, and often with sherry, mushrooms, and vegetables, served over rice, pasta, or bread.  It's a great way to use leftover chicken or turkey.

The recipe is adapted from 1000 Recipes cookbook.

Chicken & Mushroom Rice

This is a very simple and delicious one-bowl dish - a combination of rice, chicken and mushroom in oriental style.

The recipe is adapted from The Complete Step-by-Step Cookbook.

Beef in Red Wine with Melting Onions

This is a hearty warming one-pot beef and mushroom stew, with plenty of red wine that gives deep colour and great flavour.

The recipe is taken from BBC Good Food magazine (November, 2015).

Venison and Mushroom Pie

This gorgeous pie makes a great dish for any special occasion, such as bonfire night or Christmas party. It's a combination of rich meaty filling and crisp flaky pastry, very tasty and simple to cook.

The recipe is adapted from Olive magazine (2015'11).

Egg, Bacon and Mushroom Tart

This is a very easy and tasty puff tart, perfect both for snacking or as a full meal.

The recipe is adapted from Feel Good Food magazine (spring, 2011).

Chicken Fricassee

This is a classic one-pot French dish in which the chicken is simmered until the meat falls off the bone. If you can use a fresh chicken stock for that, all the better.

The recipe is taken from "The Slow Cook Book" by Heather Whinney, I just changed some proportions according to my taste.

Chicken and Mushroom Jalousie

Although it looks impressive, this pie is quick and easy to make with shop-bought puff pastry. The recipe is taken from the "1000 recipes" cookbook, with a couple of changes: I have added mushrooms instead of the leek, and used uncooked chicken meat.

Potato Dough Pie with Cabbage and Mushrooms

Cabbage and mushrooms filling is one of my favourite, and this delicious savoury pie combines it with absolutely fantastic fluffy potato yeasted dough from my previous post.

This is one of the few recipes in my blog, which are not taken from any books. This is just the way I use to make it.

Pork, mushroom and marsala stew

It's a very easy yet extremely delicious stew with melt-in-mouth pork and rich gravy. It's cooked with marsala wine, that is an Italian fortified wine recognizable by it's intense amber colour and complex aroma. It's used in Italian cooking, however you can substitute madeira, port or dry sherry.

This recipe is taken from "Cook it Slow" by The Australian Women's Weekly.