Mushrooms are tasty, healthy, safe and, most importantly, mushrooms accessible all year round that are universal in cooking and suitable for any type of culinary processing - frying, boiling, marinating, stewing, etc. The described mushrooms have an excellent taste and in combination with various vegetables, spices or meat can be a real exquisite masterpiece. Learn what dishes can be prepared from peppers, and how to choose the best ingredients for them - find out in the article.
Selection and preparation of ingredients
Before you start cooking mushroom dishes, you should choose and prepare high-quality raw materials.
Important! Champignons are not suitable for long-term storage. In the refrigerator, they can be stored for no more than 4 days.
When buying the main ingredient, experts advise you to pay attention to the following aspects:
- Appearance. Mushrooms should have an integral, fairly dense, resilient structure, without the presence of dark spots, rot on the hat and leg.
- Color. Fresh champignons have a white color with a cream or pinkish tint. The dark color of the hat indicates the staleness of the product.
- Cut color. When cutting the mushroom, pink or creamy pulp can be seen. If its color is closer to brown, then this indicates an overripe product.
- Scent. From mushrooms should come a subtle mushroom aroma, almost neutral. Cakes that have a musty, putrid, or ammonia smell are not suitable for consumption.
Mushroom Recipes
Champignons are universal mushrooms that harmoniously combine with almost all products: vegetables, pork and chicken, cereals, pasta, etc. Modern cooking has a huge number of different recipes using peppers. At the same time, there is hardly a way to spoil the dish with mushrooms, but there are many easy and quick methods for quickly making a delicious mushroom treat.
Champignon soup
3 l 60 minutes
Spider line noodles
100 g
vegetable oil
2-3 tbsp. l
Nutritional value per 100 g:
Peel the potatoes, cut into cubes. Pour water into a 3 liter container, boil. Put tubers in boiling water.
Chop the onion in the form of cubes and fry in oil.
Peel the carrots. When the onion gets a golden hue send carrots to it. Strain vegetables until cooked.
Rinse the mushrooms, peel, chop into slices. In the onion-carrot mixture lay the chopped peppers. Simmer vegetables on low heat until excess liquid evaporates.
Bring the vegetable mixture to taste with spices, mix with sour cream. Stew the mixture for another 3-4 minutes.
Salt, pepper, add laurel with potato broth. Lay stewed vegetables.
Pour vermicelli into the soup. Cook soup for about 6-8 minutes.
3-4 minutes before removing from heat in put greens.
Peel the potatoes, cut into cubes. Pour water into a 3 liter container, boil. Put tubers in boiling water.
Chop the onion in the form of cubes and fry in oil.
Peel the carrots. When the onion gets a golden hue send carrots to it. Strain vegetables until cooked.
Rinse the mushrooms, peel, chop into slices. In the onion-carrot mixture lay the chopped peppers. Simmer vegetables on low heat until excess liquid evaporates.
Bring the vegetable mixture to taste with spices, mix with sour cream. Stew the mixture for another 3-4 minutes.
Salt, pepper, add laurel with potato broth. Lay stewed vegetables.
Pour vermicelli into the soup. Cook soup for about 6-8 minutes.
3-4 minutes before removing from heat in put greens.Video recipe
Did you know? Surprisingly, the Hungarian soup “Gulyash” is recognized as the national heritage of the country and is under the protection of UNESCO.
Fried potatoes with champignons
800 g30-40 minutes
vegetable oil
2-3 tbsp. l for frying
Nutritional value per 100 g:
Peel the potatoes from the skin, grind with thin cubes.
Heat the pan, add vegetable oil, lay the potatoes. Stir regularly.
Mushrooms cut into slices.
Heat oil in a separate pan and send mushroom raw materials. Stir occasionally.
Grind greens.
When the potatoes are fried add spices: salt, pepper. Add greens.
Season fried mushrooms with spices. Send mushroom mass to the potatoes, mix. Pour in cream, simmer for 3-4 minutes.
Peel the potatoes from the skin, grind with thin cubes.
Heat the pan, add vegetable oil, lay the potatoes. Stir regularly.
Mushrooms cut into slices.
Heat oil in a separate pan and send mushroom raw materials. Stir occasionally.
Grind greens.
When the potatoes are fried add spices: salt, pepper. Add greens.
Season fried mushrooms with spices. Send mushroom mass to the potatoes, mix. Pour in cream, simmer for 3-4 minutes.Video recipe
Important! So that the cream does not curl in the recipe described, it is recommended to use a high-fat product. Cream can also be replaced with sour cream with a fat percentage of at least 25%.
Baked champignons
400-45090 minutes
mix of dried herbs
taste
Nutritional value per 100 g:
- Rinse the mushrooms, peel, cut: large specimens into 4 parts, medium ones into 2 parts. Small mushrooms can be used whole.
- Make a marinade: add spices, finely chopped garlic, pour vinegar into a slightly warmed olive oil.
- Marinate mushrooms in a separate bowl. Set aside for 30 minutes.
- Transfer the pickled raw materials to the baking dish and send them to the oven for 20-30 minutes at temperature indicators + 180 ° С.
- During baking, mix the ingredients periodically.
- Sprinkle the finished dish on top with any greens.
Video recipe
Did you know? Champignons, due to their high protein content, are called “second meat” by vegetarians. However, mushrooms are used not only in vegetarianism, but also for weight loss, diabetes mellitus, subject to a salt-free diet.
Stuffed champignons
600 g50-60 minutes
Champignon
20 pieces medium size
vegetable oil
2-3 tbsp. l
Nutritional value per 100 g:
Separate champignon caps from the legs.
Cut the legs into very small pieces.
Chop the onion into cubes.
Rub carrots on a fine grater.
Heat oil in a pan, send onions, chopped mushrooms and carrots.
Stew vegetables for 4-5 minutes, send butter to them. Bring the mass to taste using salt and pepper. Stew vegetables until half cooked.
Put the caps of the peppers on a baking sheet in one tier. Salt, pepper a little.
Hats tightly fill with filling.
Paste the tomatoes in the center of each mushroom.
Sprinkle mushroom caps with grated cheese.
Send the billet to the oven for 15 minutes at + 180 ° C.
Separate champignon caps from the legs.
Cut the legs into very small pieces.
Chop the onion into cubes.
Rub carrots on a fine grater.
Heat oil in a pan, send onions, chopped mushrooms and carrots.
Stew vegetables for 4-5 minutes, send butter to them. Bring the mass to taste using salt and pepper. Stew vegetables until half cooked.
Put the caps of the peppers on a baking sheet in one tier. Salt, pepper a little.
Hats tightly fill with filling.
Paste the tomatoes in the center of each mushroom.
Sprinkle mushroom caps with grated cheese.
Send the billet to the oven for 15 minutes at + 180 ° C.Video recipe
Did you know? Mushrooms are neither plants nor animals. For them, in 1950 a separate kingdom was allocated. The fact is that in terms of protein composition they are close to animals, and in composition of minerals and carbohydrates - to plants.
Classic julienne
150-180 g50 minutes
Nutritional value per 100 g:
Peel the mushrooms, cut into arbitrary pieces.
Chop the onion into cubes.
Grate cheese on a medium grater.
Fry the mushrooms in a pan until the moisture evaporates.
Add onions, fry vegetables until onions become transparent. Bring the mass to taste, salt it and pepper.
Fill the baking dishes with onion-mushroom mixture.
Sprinkle with half a portion of grated cheese, pour with Bechamel sauce. Top with remaining cheese. Bake julienne at a temperature of + 180 ° С for 15–20 minutes.
Peel the mushrooms, cut into arbitrary pieces.
Chop the onion into cubes.
Grate cheese on a medium grater.
Fry the mushrooms in a pan until the moisture evaporates.
Add onions, fry vegetables until onions become transparent. Bring the mass to taste, salt it and pepper.
Fill the baking dishes with onion-mushroom mixture.
Sprinkle with half a portion of grated cheese, pour with Bechamel sauce. Top with remaining cheese. Bake julienne at a temperature of + 180 ° С for 15–20 minutes.Video recipe
Important! Classic julienne is prepared in special containers called cocotte makers.
Despite its simplicity and affordability, mushroom dishes are extremely delicious, tasty and healthy. They are very easy to prepare, do not require special culinary experience or knowledge. By turning on a little imagination and improvising a little, you can get a completely new treat every time, delighting you with its amazing taste characteristics.
