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247023, Gomel region, Gomel
district, agrocity Uritskoe,
The municipal agricultural
unitary enterprise
«Combine «Vostok»


120 g walnuts, 80 g minced shallots, 115 g unsalted butter,115 g shiitake mushrooms, chopped, 115 g crimini mushrooms, chopped,115 g portobello mushrooms, chopped,8 g roasted garlic puree, 15 g chopped fresh Italian parsley, 2 g chopped fresh thyme, 3 g salt, 1 g white pepper, 30 ml extra-virgin olive oil.


Preheat oven to 350 degrees F (175 degrees C). Spread walnuts in a single layer on a cookie sheet. Toast for 10 minutes, or until fragrant and lightly browned.

In a large saute pan, cook shallots in butter over medium heat until translucent. Then add chopped mushrooms, garlic, parsley, thyme, salt, and pepper. Cook, stirring often, until most of the liquid has evaporated.

Process toasted walnuts and olive oil in a blender or food processor until mixture forms a thick paste. Spoon in the cooked mushroom mixture, and process to desired texture.

Pack mixture into well-oiled ramekins or bowl. Cover with plastic wrap, and refrigerate for a few hours or overnight.

6 ounces angel hair pasta,6 ounces fresh sliced shiitake mushrooms, 1 clove garlic, minced,½ onion, chopped, ¼ cup white wine,1 tablespoon olive oil, ¼ cup chicken broth, ½ cup heavy whipping cream, salt to taste, ground black pepper to taste, 2 tablespoons grated parmesan cheese, 2 tablespoons chopped fresh parsley


Sauté garlic and onion in olive oil over medium heat; add shiitake mushrooms as the aroma develops. Add chicken stock and wine, and cook until mixture is reduced to ½ volume. Blend in cream, and reduce to desired thickness. Season with salt and pepper to taste. Cook Pasta in a large pot of boiling salted water until done. Drain pasta, and toss with sauce until coated. Serve topped with grated Parmesan cheese and parsley.

3 shiitake mushrooms, sliced1 whole chicken, quartered 2 tbsps. olive oil, 2 tbsps. salt, 2 tbsps. white pepper, 2 tbsps. granulated garlic, 1 tbsps. paprika, 1 quart chicken stock, 1 cup all-purpose flour,2 tbsps. olive oil


Start preheating your oven to 350 degrees.

While that's heating up wash the chicken and then pat it dry with paper towels and put it into a baking dish. Sprinkle it with the salt, white pepper, garlic, and paprika. Then rub that into the chicken thoroughly. Next, add a little bit of water to the bottom of the baking dish. Put it in the oven and bake it for 45 minutes to an hour, or until its almost done.

Now take it out of the oven and add the chicken stock to the dish. Throw in the onions and shiitake mushrooms, which you can pre-sautee for extra yumminess. Then add flour to all of that and stir it to get rid of any lumps, as much as possible anyway. Then bake it all in the oven again until the sauce thickens up to whatever degree you like. That usually takes around 10 to 15 minutes. Then remove the dish and check that the chicken temperature is above 180 degrees(don't want you getting sick after all that work).