What to cook from champignons: 20 delicious and quick recipes

Risotto with champignons

Photo: vtorueblyda.ru
The main thing is to resist and not eat it until the end of cooking!

You will need:
300 g risotto rice, 100 g butter, 1 onion, 200 ml white wine, 1 liter chicken broth, 300 g champignons, a pinch of salt, a pinch of saffron.
Preparation:

Finely chop the onion and fry in butter, and then add chopped champignons to it. When all excess moisture has evaporated, add rice and fry, stirring, for 2 minutes. Pour in the wine and broth and continue to cook uncovered until they have evaporated. Halfway through the process, add salt and saffron.

Tea party with mushroom pie

Homemade pie with wild mushrooms and champignons turns out incredibly flavorful, especially if you cook it with delicious porcini mushrooms.

Ingredients:

• chicken eggs - 2 pcs.
• butter - 100 g
• sour cream - 200 g
• flour - 400–450 g
• salt - 0.5 tsp.
• egg - for brushing the pie

For filling:

• any wild mushrooms - 300 g
• champignons – 300 g
• butter - 100 g
• fatty thick sour cream - 100 g
• salt, black pepper - to taste

Cut the washed mushrooms into small pieces, melt the butter in a frying pan, add the mushrooms and simmer them over low heat for 40 minutes. Salt and pepper the filling, add sour cream and mix everything well.

For the dough, combine beaten eggs with melted chilled butter and sour cream, add salt and sifted flour. Knead the dough, cover it with a napkin and leave for about an hour.

Divide the dough into two parts (one slightly larger than the other) and roll out two cake layers. Place the larger cake in a greased pan, fill it with mushroom filling and fold the edges of the dough into even folds. Cover the pie with the second layer and pinch the edges nicely.

Brush the pie with egg, preheat the oven to 220°C and bake for 15 minutes, then reduce the heat to 160°C and bake for another half hour.

The pie turns out tender, with a juicy, aromatic filling, so hurry up to set the table, brew some tea and have a tasting!

Lentils with champignons

Photo: patee.ru
A very satisfying, simple and budget-friendly recipe for lovers of mushrooms and lentils.

You will need:
1 glass of lentils, 300 g of champignons, 2 onions, 2 cloves of garlic, 1 carrot, salt, pepper, herbs.
Preparation:

Boil the lentils until soft according to instructions and drain off any excess liquid. Chop the onion and garlic, grate the carrots on a coarse grater, and cut the champignons into pucks. Fry all the vegetables in vegetable oil until tender, add the lentils, simmer a little and add chopped herbs with spices.

Salad Gourmet

Perhaps one of the simplest recipes! Suitable if you have unexpected guests. Hearty and at the same time light salad!

Ingredients:

• 5 medium tomatoes
• Bulbs
• clove of garlic
• Champignons 6-8 pieces
• Mayonnaise
• Salt to taste

Preparation:

1. Cut tomatoes and mushrooms into thin slices.
2. Pre-peeled and soaked onions, cut into rings.
3. Mix everything and season with mayonnaise. Ready!

Cream soup of champignons and potatoes

Photo: telemetr.me
A classic recipe for cream soup with champignons, to which you can add cheese, herbs, croutons or other ingredients to taste.

You will need:
300 g champignons, 4 potatoes, 2 onions, 500 ml 20% cream, salt and pepper.
Preparation:

Finely chop the onion, chop the mushrooms and fry them in butter until tender. Boil the potatoes, drain the water and mash. Add mushrooms, spices and cream to it and grind everything with a blender. Bring the soup to a boil and serve.

Product preparation

You can prepare champignons in a couple of steps and extremely quickly, following some recommendations:

• Clean any remaining debris from the mushrooms. This can be done by rubbing two things together or using a soft cheek.
• For specimens whose cap diameter exceeds 2 cm, remove the skin from the edge to the center. Cut off the bottom of the leg. If desired, remove the "skirt".
• Rinse in water, then place on a towel and gently blot each mushroom. If you do not pursue the goal of depriving the champignon of its taste, do not delay the water procedures.
• Be sure to cut it. This will reveal the mushroom flavor of the champignon. The entire product is used for pickling, but only if the specimens are small.

Cheese soup with champignons

Photo: attuale.ru
This aromatic soup with French notes will quickly become a household favorite.

You will need:
500 g of champignons, 1 onion, 30 g of butter, 30 ml of vegetable oil, 1.5 l of water, 200 g of crackers, 200 g of processed cheese, salt and spices.
Preparation:

Fry the chopped onion in vegetable oil, add champignons, salt and cook over low heat for about 15 minutes. Boil water, dissolve processed cheese in it, and 3 minutes after boiling, add mushrooms. Boil for another minute, add butter and spices, and before serving – crackers and chopped herbs.

Classic creamy mushroom soup

Creamy mushroom soup
The recipe for making creamy mushroom soup is extremely simple, so this dish can be prepared at home every day, saving time and money. To prepare the dish you will need:

• champignons - 350 g;
• potatoes - 200 g;
• processed cheese - 200 g;
• cream - 50 ml;
• carrots - 1 pc.;
• onion - pcs.;
• noodles – 50 g.

During the cooking process you will need salt, pepper, olive oil and herbs. Wash the champignons thoroughly, peel and chop into small pieces. Remove the skin from the potatoes. After this, cut the root vegetables into cubes. Grind the carrots on a grater. Chop the onion. Pour oil into a heated frying pan, add onions, mushrooms and carrots. Season the champignons with vegetables with spices and simmer for at least 15 minutes under a closed lid.

Boil the peeled potatoes in salted water. Add fried mushrooms and vegetables to it. After this you need to throw in the noodles. After 5-7 minutes, add chopped processed cheese into the pan. After this, pour in the cream. Cook the soup for another 10 minutes. Scatter the finished dish onto plates and garnish with chopped herbs.

Olivier with champignons

Photo: starbene.it
An original interpretation of the classic homemade salad, but now with mushrooms!

You will need:
200 g of champignons, 4 potatoes, 4 eggs, 4 pickles, 1 carrot, 1 can of canned peas, mayonnaise.
Preparation:

Boil carrots, potatoes and eggs, cut them into cubes. Chop the onion and champignons in the same way and fry until golden. Chop the cucumbers, mix the ingredients and season the Olivier with mayonnaise.

Mushroom champignon soup: 8 delicious recipes (step by step)

Appetizing cutlets

Champignon mushrooms can add variety to ordinary meat cutlets, and if you add broccoli to the minced meat, you will get a real delicacy!

Ingredients:

• minced beef - 500 g
• broccoli – 250 g
• chicken eggs - 2 pcs.
• champignons - 6 pcs.
• salt, black pepper, vegetable oil, breadcrumbs - to taste

Boil the broccoli for 2 minutes, chop the washed champignons and fry them in vegetable oil. Add mushrooms to the minced meat along with eggs, mix with finely chopped broccoli, salt and pepper.

Form cutlets, roll them in breadcrumbs and fry in vegetable oil until golden brown. With such cutlets you don’t need a side dish, but fresh vegetables and lettuce will not be superfluous.

Champignons stuffed with vegetables

Photo: yalove.ru
An unusual, tasty, bright and completely vegetarian snack.

You will need:
6 large champignons, half an avocado, 1 tomato, 30 g basil, 20 g green onions, a pinch of sweet pepper, 1 tbsp.
sesame seeds, 1 tbsp. soy sauce. Preparation:

Peel the raw mushrooms and carefully remove the stems. Finely chop all the other ingredients, add garlic to taste and season with soy sauce. Stuff the mushroom caps and garnish with sesame seeds.

Salad freshness

This salad is another culinary masterpiece that you can show off to your friends and family!

Ingredients:

• Mushrooms
• Chicken eggs
• Green onions
• Iceberg lettuce
• Chicken
• Mayonnaise
• Sour cream
• Corn

Preparation:

1. Boil the leg
2. Boil eggs hard
3. Separate the meat from the bones, cut into small cubes
4. Mix eggs and meat in a bowl
5. Chop onion and lettuce
6. Cut the champignons into medium cubes and add to the bowl.
7. We refuel.

Mushroom champignon sauce with sour cream

Photo: mychampignons.ru
Champignons can also be used to make an excellent sauce for pasta, porridge or meat!

You will need:
200 g champignons, 1 onion, 2 tbsp.
flour, 20 g butter, 125 g sour cream, juice of 1 lemon, 2 bay leaves, a pinch of black pepper, 1 tbsp. chopped greens. Preparation:

Finely chop the onion with the champignons and simmer until tender in butter with a little water. Add flour, stir, bring the sauce to a boil. Add sour cream, spices, bay leaf, lemon juice and herbs and simmer a little more. Take out the bay leaf and blend the sauce with a blender.

General characteristics of champignons

Champignons are white, beige or brownish in color and spherical in shape. The diameter of the cap is from 5 to 10 cm. The weight of the mushroom is 20 g, but it can also weigh 30-35 g.

Champignons have a pleasant mushroom aroma and are widely used in cooking. Agaricus goes well with many ingredients and is therefore a valuable product for many types of dishes.

Mushrooms contain essential amino acids with vitamins B, D, PP and C, phosphorus, selenium, manganese, calcium, copper, zinc, potassium. Protein is easily digestible and is a good alternative to meat, keeping the body full.

Which champignons are not suitable for food?

For a tasty and aromatic dish, you need to choose the right Agaricus. Mushrooms that are unsuitable for food smell damp and rotten, and the skin becomes sticky, slippery and blackened. When stored for a long time, they release choline, which causes toxic poisoning.

Contraindications and possible harm of champignons

If consumed frequently, mushrooms can harm the digestive system. The production of toxic substances occurs due to improper storage. Mushrooms should be kept in the refrigerator for up to 4 days, wrapped in paper napkins. During long-term storage, they are frozen without wetting them with water, as their taste deteriorates. The frozen product is edible for 6 months.

Homemade canned mushrooms can be stored for 1-2 years. Cooked mushrooms are stored in the refrigerator for no more than 3 days.

Champignons are contraindicated for people:

• having problems with the liver, kidneys, pancreas;
• those who suffer from intestinal dysbiosis and exacerbation of chronic diseases;
• those suffering from allergies and individual intolerance to the product;
• during a diet, you should not mix them with oils, sauces and other products that are high in calories;
• for gout and gastritis;
• for duodenal and gastric ulcers;
• during pregnancy and lactation;
• due to the chitin content, champignons should not be given to children under 5 years of age, and under 10 years of age they are included in the diet in small quantities, since the child’s body is not able to digest this substance;
• Due to the content of difficult-to-digest fiber and fungin, it is not recommended for consumption by people with gastrointestinal tract disorders and liver dysfunction.

Forest champignons are similar in appearance to many poisonous mushrooms, so without the skills of a mushroom picker, it is best to purchase the product in a store. Mushrooms grown on farms are environmentally friendly and their consumption does not cause any harm.

Mushroom caviar from champignons

Photo: zen.yandex.ru
An interesting recipe for those who are tired of eggplant and squash caviar.

You will need:
400 g champignons, 2 onions, 2 carrots, 4 tbsp.
vegetable oil, 2 tbsp. soy sauce, 50 g walnuts, 3 cloves of garlic, salt and spices. Preparation:

Cut the mushrooms in half and bake for 20 minutes at 180 degrees. Finely chop the onion and fry, add grated carrots and cook together for 10 minutes. Pass all the ingredients through a meat grinder, including garlic and nuts, and season the caviar with soy sauce.

How long should you cook the champignons until they are done?

Boiled champignons are used to prepare soups, sauces, salads, side dishes and other dishes. Mushrooms cut into pieces will be ready in 5-6 minutes.

Large whole mushrooms need to be cooked correctly depending on their size:

• for salad – 10 minutes;
• for soup – 20 minutes;
• frozen champignons – 20-25 minutes;
• fresh mushrooms – 17-20 minutes.

Champignons in cream

Photo: moscow-oblast.sm-news.ru
A simple independent dish of champignons in beautiful molds or pots.

You will need:
300 g of champignons, 60 ml of cream, 40 g of butter, 60 g of hard cheese, 2 yolks, a pinch of salt, pepper and nutmeg.
Preparation:

Peel and cut the champignons into thin slices, fry in butter, stirring, for about 15 minutes. Place the mushrooms in the molds. Beat the yolks with cream and spices, pour over the mushrooms and cover with grated cheese. Bake for 15 minutes at 180 degrees.

Salad with beans and champignons

Photo: restoranvesta.ru
The salad is prepared in a matter of minutes, but guests will definitely be surprised!

You will need:
250 g champignons, 1 onion, 3 eggs, 200 g canned beans, 1 tbsp.
mayonnaise, 3 tbsp. vegetable oil, salt and pepper. Preparation:

Cut the mushrooms into strips and fry until the moisture evaporates. Add onion half rings there and continue frying until it is ready. Boil and cut the eggs into strips, drain the liquid from the beans and mix all the ingredients with spices and mayonnaise.

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French salad

This type of salad is prepared very quickly and is recommended by many chefs and cooks, since with its lightness, the salad easily captivates restaurant visitors or guests!

Ingredients:

• Champignon
• Walnuts
• Tomato paste
• Garlic
• Cilantro
• Vinegar
• Vegetable oil
• Cumin
• Balsamic vinegar
• Lemon

Preparation:

1. Clean the mushrooms and cut into slices
2. Making the sauce. To do this, add grated garlic, finely chopped cilantro to 2 teaspoons of tomato paste, add white grape vinegar, vegetable oil, cumin (one teaspoon), add salt. Mix. Then finely chop the walnuts and add to the sauce.
3. Mix mushrooms with sauce.
4. Add lemon juice, balsamic vinegar.

Marinated champignons

Photo: dneprovec.by
They can be eaten immediately or left to brew in the refrigerator until tomorrow.

You will need:
1 kg of small champignons, 5 cloves of garlic, 1 tbsp.
salt, 2 tbsp. sugar, 6 tbsp. vinegar, 50 ml sunflower oil, 7 peppercorns, 3 bay leaves. Preparation:

Add chopped garlic, oil, vinegar, sugar and salt to the pan, add the washed champignons and place on the stove. Bring to a boil and simmer covered for another 10 minutes. Place the mushrooms in a jar or container, add pepper and bay leaves.

Cooking mushrooms

If the mushroom is fresh, then it is clean, dry and without mucus. Color – milky white or soft beige, but always matte. There should be no voids in the legs, the cap is almost free of dents and dark spots, round.

If you take packaged mushrooms, make sure that they are free of moisture and mold. Frozen mushrooms should contain a minimum amount of ice.

Preparing for cooking

Rinse fresh champignons under running water and place on a paper towel. Remove heavy dirt with a soft sponge. If you ate the mushrooms young, without dark spots or heavy dirt, you don’t have to clean them - just cut off the darkened ends of the stems with a knife.

If there is a need for cleaning, just carefully pry the skin with a knife and pull it towards the center of the cap. We simply remove dark spots. All that remains is to cut off the skirts and update the cut on the leg. Rinse the mushrooms and dry them on a paper towel. Frozen mushrooms should be allowed to defrost in the refrigerator. This is not necessary if you cook them in a pressure cooker.

Cook on the stove

For one and a half liters of water you need a kilogram of mushrooms. Add citric acid, a couple of tablespoons of salt, allspice and other favorite spices. Bring the water to a boil and place the mushrooms in it. If the champignons are fresh, whole and large, let them boil for a quarter of an hour after boiling. If they are frozen - ten minutes, chopped - five minutes.

Cook in a slow cooker

Place the mushrooms in a bowl. Water is not needed, which cannot be said about salt and your favorite spices.

You can sprinkle them with seasonings and leave them to ferment for about 15 minutes. Cover the multicooker with a lid and set the stewing mode. If the mushrooms are whole or frozen, cook them for about 15 minutes; if they are cut into small pieces, cook them for about ten minutes.

Cooking in a steamer

It is better to cook whole mushrooms in it, so they turn out very juicy and do not lose moisture. Salt, add spices and wait a quarter of an hour. After that, lay them upside down. If the champignons are fresh, you need to cook them for about ten minutes. If defrosted, seven minutes is enough.

In the microwave

Not the best option for boiling mushrooms, but if there is nothing else, it will do. Place them in a container suitable for microwave use. Cover with a lid and cook at full power for a couple of minutes. If they are whole and large, add another minute; if they are pieces, two minutes will be enough.

In a pressure cooker

Place them in a bowl. Can be whole, or chopped. Pour boiling water and cook for five minutes. No need to defrost.

Champignons in batter

Photo: sdelai-lestnicu.ru
A simple and quick snack for beer or just because!

You will need:
300 g champignons, 125 ml water, 1 egg white, 3 tbsp.
flour, 0.5 tbsp. starch, salt and spices. Preparation:

Beat the egg whites with salt, add cold water, and then flour and starch. Watch the proportions so that the batter has the consistency of thick sour cream. Wash and cut the champignons as desired, dip in batter and fry in plenty of oil.

How to cook champignons on the grill

This juicy and appetizing dish is easy and doesn’t take long to prepare; without pre-treatment, the mushrooms dry out quickly.

To prevent this and preserve the juiciness of the food, the champignons are marinated for at least 1 hour. During the short cooking process, you should not go anywhere, as mushrooms on the grill can easily burn.

Ingredients

Champignons, the recipes for which cover various stages of cooking, mainly require spices and ingredients for the marinade. Depending on the choice of the 2 recipes given, some of the components may not be needed. The quantity of ingredients corresponds to a couple of servings of an appetizer or side dish, or one serving of a full dish.

Ingredients:

• 0.5 kg of fresh mushrooms;
• 1-1.5 tbsp. l. mayonnaise;
• 50 g soy sauce;
• 1 lemon;
• 50 ml high quality olive oil;
• sprig of thyme;
• coarse salt and Italian herbs according to preference, an optional pinch.

Step-by-step cooking process

This dish is cooked on cooling coals, as a result of which other foods can be fried nearby.

Recipe:

1. First you need to prepare the marinating mixture. If it is mayonnaise and soy, mix them and leave for about 5 minutes. If the base is olive oil, soy sauce and mayonnaise are not needed; in this case, the marinade is mixed from the remaining specified ingredients.
2. The champignons are washed from the soil; you can also use paper napkins for cleaning. If you plan to use skewers in cooking, the process should be carried out with care so as not to damage the legs and structure of the product.
3. Mushrooms are poured into the marinade and left in the refrigerator for 1-2 hours. During this time, you can make coals.
4. Champignons are strung on skewers or placed on a grill grate with moderate heat; the best option would be well-burnt coals.
5. The dish should be cooked for 10 to 15 minutes, turning the skewers or mushrooms on the grill every 5 seconds; during the process, the product can be sprinkled with the remaining marinade for a better taste.

In addition to being an independent meal and snack, champignons from the grill are used as a side dish for kebabs, which can be prepared in the neighborhood.

Champignons in Korean

Photo: mychampignons.ru
In addition to Korean carrots, you can also cook mushrooms using the same principle.

You will need:
300 g of small champignons, 0.5 tsp.
coriander, 3 cloves of garlic, 10 g sesame seeds, 1 tbsp. soy sauce, 1/4 cup vegetable oil, 3 tbsp. apple cider vinegar, 2 bay leaves, 1 hot pepper, 1 bunch of herbs, 1 tbsp. cumin, salt. Preparation:

Add soy sauce, vinegar, spices, fried sesame seeds, chopped herbs and garlic to the vegetable oil. Pour the marinade over the washed champignons and leave in the refrigerator for 12 hours.

Recipe 7: Fried champignons

Fried champignons with vegetables are a hearty, simple, aromatic and very tasty meal. The contrast of the greens and carrots will add a pop of color and liven up this dish. Great quick lunch!

Ingredients : 300 gr. mushrooms, 2 onions, 4 cloves of garlic, 1 carrot, choice of herbs, oil for frying.

Cooking method:

1. Cut the onion into half rings, garlic and champignons into thin slices, carrots into strips, chop the greens.

2. Fry the onion and garlic until a strong smell appears, add lightly salt, add carrots and fry the vegetables until the carrots soften.

3. Pour the mushrooms into the roast and fry them for another 5 minutes, no more. Taste and add salt if necessary. Fried champignons are ready! Sprinkle them with herbs before serving.

Champignons from Jamie Oliver

Photo: povar24.info
Spicy champignons with cheese are an ideal side dish or snack that is very easy to prepare!

You will need:
10 champignons, 1.5 cm chili pepper, 2 tbsp.
chopped cilantro, 1 tbsp. lemon juice, 3 tbsp. olive oil, 30 g cheese, salt. Preparation:

Chop the garlic, pepper and herbs, mix them with lemon juice and olive oil. Roll the washed champignons in this mixture and leave for half an hour. Place small pieces of cheese into the mushroom caps and bake for up to 20 minutes at 200 degrees.

How to marinate for frying?

The main ingredients of the marinating composition for fried champignons are mayonnaise in combination with pepper and salt, due to which the mushrooms will release the amount of juice necessary to liquefy the marinade. It is not recommended to exceed the proportion of mayonnaise indicated in the accompanying recipe. It is usually added after the product has been sprinkled with pepper and salt. In addition to the usual cleaning, washing and drying, some cooks remove the thin top layer of the cap, as harmful bacteria may appear on it.

Champignon kebab

Photo: abraille.ru
You can cook it on the fire, grill or just in the oven!

You will need:
300 g champignons, 2 tbsp.
oil, 2 tbsp. soy sauce, 1 tsp. lemon juice, 0.5 tsp. paprika, 1 clove of garlic, chopped dill. Preparation:

Place the washed and dried mushrooms in a bag and pour in the marinade from all the other ingredients, mix well. Leave the champignons to marinate for half an hour, thread them onto skewers and bake for 12-15 minutes at 200-230 degrees.

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Salad Basket

A very original salad made in a basket of baked cheese! It is so delicious that you can forget about all other dishes! Just try it once and it will become one of your favorite recipes!

Ingredients:

• Mushrooms
• Lemon
• Purple onion
• Hard cheese
• Garlic
• Tomato
• Arugula

Preparation:

1. Marinate mushrooms with lemon
2. Chop the onion
3. Preheat the oven to 200 degrees
4. Place grated hard cheese on parchment paper
5. Add grated garlic and tomato
6. Place in the oven for 5 minutes
7. Then, using a mold or bowl, we make a basket of cheese (as in the video)
8. Cooling the basket
9. Mix champignons with vegetable oil and arugula
10. Fill the basket with mushrooms. Garnish with herbs and tomatoes

Champignons stuffed with chicken

Photo: eldomo.ru
Everyone knows chicken with mushrooms, but what about mushrooms with chicken?

You will need:
600 g champignons, 150 g boiled chicken, 1 egg, 1 onion, 1 tbsp.
chopped greens, 4 tbsp. wheat cereal, 200 g sour cream, 50 ml white wine, 1 tsp. grainy mustard, 150 g processed cheese, salt. Preparation:

Separate the stems from the mushrooms and chop them finely. Fry the wheat grains for 4 minutes, pour boiling water over them and cook for 10 minutes. Cut circles from the processed cheese to the size of the caps, and chop the trimmings with herbs, chicken and onions.

Mix it all with cereal, mushroom stems and egg, add spices, stuff the caps and put pieces of cheese on top. Place the caps in a mold and fill with sour cream, mustard and wine. Bake for 15 minutes at 180 degrees.

Refreshing snack

The salad with beef tongue, mushrooms and cucumber is quite filling and at the same time fresh, light and healthy, especially if you season it with homemade mayonnaise or healthy oil. Champignons as an ingredient for a salad with meat and vegetables are always a good option.

Ingredients:

• boiled beef tongue - 400 g
• fresh cucumbers - 3-4 pcs.
• pickled cucumbers - 3-4 pcs.
• onion - 1 pc.
• champignons – 300 g
• mustard - 1 tsp.
• salt, black pepper, vegetable oil, herbs, mayonnaise - to taste

Fry the diced onion in vegetable oil and, when it becomes soft, add the chopped champignons. Cook until all the liquid has evaporated. Dice the tongue and cucumbers. Mix mushrooms with onions, beef tongue, pickled and fresh cucumbers in a bowl, add salt and pepper, season the salad with mustard and mayonnaise. Place the appetizer in the refrigerator for 15 minutes to soak thoroughly, and serve with fresh bread.

Champignons with beets

Photo: liveinternet.ru
A rare combination will immediately attract attention even on the holiday table.

You will need:
10 large champignons, 1 onion, 2 cloves of garlic, herbs, salt, pepper, 3 tbsp.
vegetable oil. Preparation:

Separate the stems of the mushrooms and cut them into small cubes with the beets and onions. Add spices and crushed garlic to the oil. Fill the caps with the filling and top with garlic butter, place on parchment and bake for 10-15 minutes at 200 degrees.

Warm salad of champignons and zucchini

Photo: skolkogramm.ru
The salad turns out to be very nutritious, but fresh and light.

You will need:
300 g of champignons, 300 g of zucchini, 1 onion, 0.5 bunch of lettuce, 5 sprigs of parsley, salt and pepper.
Preparation:

Cut the champignons into pucks, the onions into half rings, and the zucchini into half circles. Fry the onion and add the mushrooms until the liquid evaporates. Fry the zucchini separately, mix with mushrooms, place it all on lettuce leaves and garnish with herbs.

Salad Italy

Many people are initially afraid to eat raw champignons. But having tried such an unusual and light food, they can no longer understand how they could eat fatty fried mushrooms before! We offer you another great recipe!

Ingredients:

• Champignon
• Green salad
• Walnut
• Vegetable oil
• Olives
• Lemon
• Balsamic vinegar
• Parmesan

Preparation:

1. Chop the mushrooms and sprinkle with lemon juice.
2. Chop the lettuce leaves and place on the bottom of the plate
3. Slice olives and place on salad
4. Place the mushrooms in the next layer
5. Sprinkle with nuts
6. Sprinkle with Parmesan flakes
7. Drizzle with oil and balsamic vinegar

Champignons in honey-mustard marinade

Photo: youtube.com
A new take on the usual appetizer of pickled champignons!

You will need:
600 g champignons, 2 tsp.
honey, 1 clove of garlic, half a lemon, 1 tsp. spicy mustard, 2 tsp. grainy mustard, 3 tbsp. vegetable oil, spices. Preparation:

Pour salted boiling water over the mushrooms and boil for 5 minutes after boiling, drain the water. Mix honey with mustard, add oil and lemon juice, crushed garlic and spices. Stir the marinade and pour it over the still hot mushrooms. Place in a jar, and when it cools down, put it in the refrigerator for at least 6 hours.

Useful tips and tricks

Dishes for marinade can be glass, metal or plastic; aluminum products are not recommended. You can prevent the product from drying out by using oil in the marinating composition, which can be rich in spices, but loses its taste when using more than two acidifying components. To preserve the shape of mushrooms during heat treatment, they can also be greased with oil during cooking, this prevents burning and helps them acquire an appetizing golden color.

There are no strict restrictions when choosing seasonings for a dish, but the most commonly used spices can be classified according to their effect. To enrich the taste and smell of mushrooms, the marinade for them is made with dill, bay leaves, peppercorns, parsley and garlic; the use of thyme or cinnamon sticks is also common. To make the taste milder, add cloves, rosemary and onions. If the dish requires spiciness, the marinade is supplemented with chili pepper.

When selecting mushrooms, you should be guided by the absence of dark areas, spots and contaminated damage; it is recommended to select champignons of the same size. This way they will absorb the marinade evenly and have aesthetic beauty. The holes between the cap and the stem are also undesirable; they are carefully cut out along with the other unusable areas. When removing the bottom layer of the leg, a cover of no more than 5 mm thick is cut off.

After cleaning, you should start cooking immediately, otherwise the mushrooms will darken. If it is not possible to cook the champignons right away, pour them with a cold solution of citric acid and salt in a proportion of 2 g and 1 tsp. per 1 liter of water, respectively. These substances will prevent the mushrooms from absorbing liquid, so they can be kept for no more than a day. In warm or hot water, the product will lose juice.

The list of main reasons for spoilage of champignons during long-term storage includes:

• insufficiently sterilized or depressurized utensils;
• illumination;
• heat;
• not enough vinegar, salt or sugar.

Suitable storage temperature is 5 to 7°C, other conditions vary depending on the cooking method.

Having a wide variety of cooking recipes, fresh champignons are less durable than their ready-made versions. To prevent them from drying out, they are stored in a closed container or bag, which is ventilated every 3 days to prevent rot from condensation formed in the container.

Salad with raw champignons and bell peppers

Photo: vsezdorovo.com
Raw champignons have a completely different taste in dishes.

You will need:
120 g champignons, 60 g bell pepper, 1 red onion, 4 tbsp.
9% vinegar and vegetable oil, 2 tbsp. soy sauce, dried garlic, oregano, salt. Preparation:

Cut the pepper into strips, the onion into feathers, and the mushrooms into thin slices. Pour half the vinegar and half the oil over the onion and leave for 10 minutes. Add it to the vegetables, mix with spices and top with a dressing made from the remaining oil and vinegar.

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Hearty lasagna

Italians are proud of their lasagna; this dish is a kind of calling card of the country. Despite adherence to classic culinary traditions, each chef brings something different to lasagna. Make it with chicken, fried mushrooms, cheese, herbs and béchamel sauce!

Ingredients:

• lasagne sheets - 4 pcs.
• chicken fillet – 350 g
• champignons – 150 g
• parmesan - 80 g
• vegetable oil - 2 tbsp. l.
• basil to taste

For the bechamel sauce:

• wheat flour - 70 g
• butter - 50 g
• milk - 350 ml
• salt, ground black pepper, nutmeg - to taste

First, prepare the bechamel sauce - preferably in a stainless steel saucepan so that it does not burn. Melt the butter, add flour and mix well. Pour warm milk in a thin stream, trying to avoid lumps. Heat the sauce over low heat, stirring constantly - after 5-10 minutes it should thicken, and you will only need to add salt and flavor with spices.

Cut the chicken fillet into pieces and fry in a frying pan in vegetable oil. After 10 minutes, add the chopped mushrooms and fry for the same amount of time, then add salt and pepper.

Grease the bottom of the pan with bechamel, lay out a lasagna sheet, spread a little filling on top and sprinkle with grated cheese. Repeat the same with the remaining layers, and brush the topmost lasagne sheet with sauce, cover with a lid or foil and place in the oven preheated to 200 °C for half an hour. After this, sprinkle the lasagna with the remaining cheese and bake again for 15 minutes, but at a temperature of 180 °C. The lasagna should have a beautiful golden brown crust. All you have to do is carefully cut it and decorate it with fragrant basil leaves, and it will be very Italian!