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


16 ounces oyster mushroom caps, 1/8 pound grated Parmesan cheese


Prepare grill for medium heat.

Oil grate. Place mushroom caps on grill. Mushrooms cooked over the grill will cook very fast and become dried out, so move them around the fire for better heat control - don't let them burn! You can let them blacken a little bit on the edges for extra flavor. As the edges begin to toast, add a sprinkle of Parmesan cheese to each mushroom, and lit it melt. Serve and eat immediately!

15 ml olive oil, 110 g onion, chopped, 2 large green onions, sliced, 70 g sliced fresh mushrooms, 1 bunch fresh baby spinach leaves, rinsed and drained, 1185 ml milk, divided, 60 g all-purpose flour, 475 ml chicken broth, 3 (8 ounce) cans whole oysters, 115 g shredded Cheddar cheese


Heat olive oil in a large saucepan over medium-high heat. Saute the chopped onion, green onion, and mushrooms until tender. Stir in the spinach a handful at a time and cook to wilt.

Whisk together 2 cups of milk with the flour in a small bowl. Pour into saucepan, and add remaining milk and chicken broth. Cook over medium heat until thickened. Stir in undrained oysters and cheese. Cook, stirring often, until cheese has melted.