How to cook champignons quickly and tasty - 12 recipes

There are many interesting options for making champignons. They can not only be baked, but also used for cooking soup, as a filling for various types of baked goods, fried with meat and vegetables, and added to salads. For such dishes, both fresh and frozen mushrooms are suitable.

Champignon mushroom soup

For a third kilo of mushrooms, prepare the following foods:

• 400 - 450 g of potatoes;
• 100 g onion turnips and carrots;
• olive oil;
• a bunch of table greens;
• Lavrushka
• salt and mix of different peppers.

Cooking:

1. Fry chopped onions until transparent in olive oil. Add the grated carrot to it. Cook the ingredients together for 6 to 7 minutes.
2. Peel the mushrooms, chop in medium slices. Pour them into a pan with boiled water. The basis of such a soup can also be pre-cooked broth (vegetable / meat).
3. When the contents of the pan begin to boil, pour potato sticks into it, and after they soften, introduce vegetable frying into the soup.
4. Put the lavrushka into the broth. Pour salt and peppers (you can use a special mushroom seasoning).
5. After a few minutes, turn off the heat under the pan, cover it in a blanket and set aside for a couple of hours.

Serve the prepared champignon soup with table greens and garlic dried bread.

A simple recipe for frying with onions

Ingredients:

• 500 - 600 g of peeled mushrooms;
• 1 onion;
• refined vegetable oil;
• salt;
• 2 pinches of natural mushroom seasoning.

Cooking:

1. Rinse thoroughly peeled mushrooms, put them in a colander and let the liquid drain.
2. Coarsely chop the mushrooms.Small mushrooms can be left whole.
3. Chop the onions in medium cubes, fry them until soft and light golden in warm vegetable oil.
4. Add chopped mushrooms to the onion, add salt and natural mushroom seasoning.
5. While stirring, fry the treat with medium heating of the stove. Cover the pan is not worth it, because it is necessary that the released liquid evaporates from it.
6. When all the moisture has left the container, fry the mushrooms for another 3 to 4 minutes until golden. If desired, at this stage, you can add a couple of cloves of crushed garlic to the pan.

Fresh mushrooms, fried with onions, deliciously served with any side dish or meat dishes.

Mushrooms stewed with sour cream

Prepare in advance a pound of fresh champignons:

• half the onion head;
• 100 - 150 g fat sour cream;
• lean oil and a small butter stick;
• salt and seasoning mix for mushroom dishes.

Cooking:

1. Peel, wash and cut the mushrooms into slices.
2. Dice the peeled onions.
3. Mix two types of oil in a deep cast-iron skillet. When the resulting mixture warms up well, put the onion with mushrooms in it.
4. Pour salt and spices and cook until all excess liquid has evaporated from the pan and the ingredients are browned.
5. Add sour cream. Simmer with frequent stirring for 10 to 12 minutes. The amount of gravy at the end of cooking should decrease by about 2 times.

Hold the prepared fried mushrooms with sour cream under the lid for several minutes, so that they have time to soak well in the sauce. Serve with your favorite dry side dish.

Stuffed Mushrooms in the Oven

Ingredients for 13 - 15 pieces of mushrooms with large caps:

• 200 g of pork ham;
• 1 onion head;
• 1 pod of bell pepper;
• 100 g coarsely grated fresh cheese;
• salt and seasonings for mushroom dishes;
• fresh cilantro.

Cooking:

1. In washed and peeled mushrooms, cut the legs. Leave caps with a deep hole inside to fill with filling.
2. Chop the remaining legs, ham, sweet pepper and onion into small cubes. Fry this mixture for a couple of minutes on any fat, salt and add spices to it.
3. Fill the mushroom caps with the resulting fried filling. Place the workpieces on a baking sheet covered with parchment.
4. Sprinkle mushrooms with crushed cheese on top.

Bake stuffed champignons in the oven at 190 degrees for about a quarter of an hour. Decorate the finished dish with chopped cilantro.

Cheese and Nut Salad

Ingredients:

• 150 g of boiled chicken fillet;
• 2 pre-cooked eggs;
• 1 onion head;
• 100 g of fresh champignons;
• 50 g of grated cheese;
• 30 g peeled walnuts;
• 2 to 3 garlic cloves;
• 1/3 Art. classic mayonnaise;
• salt.

Cooking:

1. Add crushed garlic to mayonnaise. Stir the sauce well and add salt.
2. Cut the champignons into small pieces, salt them and fry them in a skillet with any fat until golden and cooked.
3. In the process of cooking, add small onion cubes to the mushrooms. Vegetable at the end of frying should soften and become transparent.
4. Cool the contents of the pan.
5. At this time, pre-cooked chicken fillet cut into small pieces, and chop the cooled eggs into cubes.
6. Put meat in a salad bowl with the first layer. Draw a grid of sauce on it.
7. Place eggs with sauce, onion-mushroom roast with mayonnaise and grated cheese on top. Top the salad with the remaining sauce.
8. Chopped peeled nuts not too finely and fill them with the top of the snack.

Cool the finished salad and serve.

Fried chicken with mushrooms

Ingredients:

• 1 kg of chicken;
• 2 to 4 garlic cloves;
• 2 large onions;
• 300 - 400 g of fresh champignons;
• 1 bunch of fresh parsley;
• refined oil;
• salt and spices.

Cooking:

1. Divide the poultry carcass into medium pieces and send them to a large skillet fry in refined oil.
2. Peel and rinse the onion. Cut the vegetable in half rings.
3. When the meat begins to cover with a golden brown, pour onion slices into the pan. Cook chicken and vegetable together.
4. So that the products do not burn, periodically pour boiled warm water into the pan.
5. To already soft meat and onion add plates of washed peeled mushrooms. Simmer foods together for 10 to 12 minutes.
6. At the very end, add chopped fresh parsley and small cubes of garlic to the dish.

Prepared mushrooms in a pan with chicken and onions, set to the table with tender mashed potatoes in milk or cream.

Mushrooms with potatoes in a pan

Ingredients:

• 600 g washed potatoes;
• 300 g of peeled mushrooms;
• 2 pcs. white onions;
• 5 dessert spoons of vegetable oil;
• salt, red and black ground pepper.

Cooking:

1. First, fry halves of mushroom plates in preheated vegetable oil. Cook them until all excess moisture has evaporated from the pan.
2. Add small potato wedges to the pan and fry the ingredients together with constant stirring.
3. Salt them and add two kinds of peppers.
4. When the potatoes become soft, add chopped onions to it and cook the dish for another 5 - 7 minutes.

Serve the mushrooms with potatoes in a pan hot with soft homemade bread.

Classic julienne recipe

Ingredients:

• 350 g chicken fillet;
• 200 g of peeled mushrooms;
• 1 onion head;
• 100 g of cheese already grated;
• salt;
• fresh greens;
• any vegetable oil;
• 1 tbsp. skim milk;
• 1 tbsp. medium fat sour cream;
• 2 dessert spoons of flour;
• 40 g butter.

Cooking:

1. Cook the chicken in salt water until cooked. Cool it directly in the broth so that the meat absorbs liquid and does not turn out dry.
2. Disassemble the finished chicken by hand into fibers.
3. Fry chopped onions and mushrooms together in the selected vegetable oil until fully cooked. You can make these ingredients slightly rosy. To salt.
4. Fry flour in a separate dry frying pan. It should become creamy.
5. Add butter to flour and, stirring, fry the mass for 2 - 3 minutes.
6. Heat the milk, pour it into a hot mixture of butter and flour and bring the sauce to a boil. Cool the composition and combine with sour cream. The mass should not be lumps.
7. Mix the mushrooms with chicken, arrange the mixture in julienne molds and pour in milk sauce.
8. Cover the contents of the molds with grated cheese.

Bake julienne at 170 - 180 degrees 15 - 17 minutes. Serve refreshments with fresh herbs.

Mushroom casserole in a slow cooker

Ingredients:

• a pound of champignons;
• a pound of potatoes;
• 150 g of crushed semi-hard / hard cheese;
• 1 large carrot;
• 2 eggs;
• 1 large onion;
• vegetable oil;
• table salt and favorite spices.

Cooking:

1. Peel and chop the onion with carrot. Fry them in a suitable program until soft in vegetable oil. Put on a plate.
2. Peel and chop mushrooms. Mix with spices, eggs and salt.
3. Peel and cut the potatoes into thick plates.
4. Put potatoes (half) on the bottom of the multicooker bowl, and distribute the vegetable frying on top. Then spread the mushrooms and close the future casserole with the remaining potato circles. To add to each layer to taste.
5. Sprinkle crushed cheese on top.
6. In the baking program, cook the casserole for 70 minutes.

Allow the treats to cool in a closed device, then cut into portions and serve.

Champignon barbecue

Ingredients:

• a pound of peeled mushrooms of the same size;
• 1 - 2 garlic cloves;
• 4 dessert spoons of soy sauce;
• 4 dessert spoons of vegetable oil;
• seasonings for grilling vegetables.

Cooking:

1. Rinse mushrooms thoroughly using a stiff brush. It is not necessary to remove a thin upper dense film from them, since it contains all the mushroom aroma.
2. Trim the mushroom legs and put the mushrooms in a plastic container.
3. Combine soy sauce and butter. Add minced garlic and seasoning.
4. Pour the mushrooms with the marinade and leave in this form for half an hour.
5. Place prepared mushrooms on skewers and fry for 9 - 10 minutes until fully cooked.

Roast meat with mushrooms

Ingredients:

• a pound of pork pulp;
• 400 g of peeled mushrooms;
• 1 kilo of potatoes;
• 1 onion;
• 20 g of any greens;
• 1 full glass of oily sour cream;
• 4 tbsp. l sunflower oil;
• 3 pinches of pepper;
• 1 teaspoon of salt.

Cooking:

1. Cut the pork into large pieces and fry them on each side over high heat until a crust appears.
2. Add onion cubes to the meat and cook the ingredients together until the vegetable is rosy.
3. Transfer the roasting to a stewpan, pour sour cream and salt.
4. After boiling, simmer for 3 to 4 minutes over low heat.
5. Add boiling water so that it covers pork for 1 finger, and simmer the contents of the stewpan for 80 - 90 minutes.
6. Fry the potato sticks and mushrooms on the remaining fat from the meat until half ready.
7. Transfer them to meat, add salt, pepper and stew the treat until the potatoes are ready.

Serve a dish with fresh herbs.

Tasty and fast pizza

Ingredients:

• 250 g of any ready-made pizza dough;
• 4 large champignons;
• 100 g Mozzarella;
• salt and oregano.

Cooking:

1. Thinly roll the dough into a circle. Sprinkle it with a piece of finely chopped Mozzarella.
2. Put thin plates of mushrooms on top, sprinkle them with salt and oregano.
3. Spread the remaining cheese over the surface of the pizza.

Bake a snack at 250 degrees for 6 to 7 minutes.

Dishes from champignons (unlike treats from wild mushrooms) can even be safely tasted by children. They are very convenient to cook, because there is no need to boil the mushrooms for a long time before subsequent heat treatment. It is enough to rinse the champignons and clean them of dirt.